CN105077486A - 一种蕨麻饮料及其制备方法 - Google Patents
一种蕨麻饮料及其制备方法 Download PDFInfo
- Publication number
- CN105077486A CN105077486A CN201510562268.9A CN201510562268A CN105077486A CN 105077486 A CN105077486 A CN 105077486A CN 201510562268 A CN201510562268 A CN 201510562268A CN 105077486 A CN105077486 A CN 105077486A
- Authority
- CN
- China
- Prior art keywords
- extract
- preparation
- final product
- obtain final
- hericium erinaceus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 241000210110 Potentilla argentea Species 0.000 title abstract 5
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 37
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 37
- 241001506047 Tremella Species 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 23
- 230000008569 process Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 239000012467 final product Substances 0.000 claims description 33
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 239000000835 fiber Substances 0.000 claims description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000006188 syrup Substances 0.000 claims description 21
- 235000020357 syrup Nutrition 0.000 claims description 21
- 244000308495 Potentilla anserina Species 0.000 claims description 19
- 235000016594 Potentilla anserina Nutrition 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 16
- 238000001556 precipitation Methods 0.000 claims description 16
- 239000012153 distilled water Substances 0.000 claims description 15
- 238000004587 chromatography analysis Methods 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 14
- 241000233866 Fungi Species 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 7
- 235000008504 concentrate Nutrition 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 238000000967 suction filtration Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000002137 ultrasound extraction Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract 2
- 238000007254 oxidation reaction Methods 0.000 abstract 2
- 238000012994 industrial processing Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- 230000003064 anti-oxidating effect Effects 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 208000032843 Hemorrhage Diseases 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 210000004209 hair Anatomy 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000004371 Panax ginseng Species 0.000 description 2
- 235000002789 Panax ginseng Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010042772 syncope Diseases 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000289669 Erinaceus europaeus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000577951 Hydnum Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001092489 Potentilla Species 0.000 description 1
- 241001571466 Potentilla discolor Species 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- ABBQHOQBGMUPJH-UHFFFAOYSA-M Sodium salicylate Chemical compound [Na+].OC1=CC=CC=C1C([O-])=O ABBQHOQBGMUPJH-UHFFFAOYSA-M 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000024245 cell differentiation Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000002434 immunopotentiative effect Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 229940127554 medical product Drugs 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229960004025 sodium salicylate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种蕨麻饮料,通过将均具有抗氧化功能的蕨麻提取物、猴头菇提取和银耳提取物配合使用,产生了优异的抗氧化作用,同时,本发明的蕨麻饮料制备方法工艺简单,易于操作,有利于实现工业化的生产加工。
Description
技术领域
本发明涉及食品领域,具体涉及一种蕨麻饮料。
背景技术
蕨麻(PotentillaanserineL.),学名鹅绒委陵菜,又名人参果,翻白草,系蔷薇科蔷薇亚科委陵菜属,多年生草本植物,匍匐茎细长,节部生根分枝,基生叶为羽状复叶,小叶11-25对,小叶无柄,卵状矩圆形或椭圆形,长1-3cm,边缘具有缺刻呈6锯齿,上面无毛或稀被疏柔毛,身绿色,背面密被白色绵毛或绒毛,叶柄和叶轴均被白色柔毛,夏季开花、单生叶腋,直径1.5-2cm,花梗长2.0-5.0cm,被柔毛,副萼片5个,与萼片等长或稍短,先端具3齿或全缘,外面被绢毛状柔毛,花瓣5片,鲜黄色花,倒卵圆形或近似圆形,全缘,长为萼片的2倍,雄蕊多数,心皮多数离生,花柱侧生,花托凸起,密被长柔毛,卵圆形,褐色,花果期5-9月,块根外形呈纺锤状、圆柱状、圆球状或不规则形状,微弯曲,长0.5-3.5cm,直径0.2-0.7cm,表面棕褐色,有纵皱纹,质坚硬而脆,断面平坦,有黄白相间的同心环状轮纹,髓为淡黄色,耐瘠薄,蓄水固沙能力强,耐寒冷,抗盐碱,是一种生态适应性较强的草本植物。
蕨麻是藏药之一,性平、味甘温,有健脾益胃、收敛止血、生津止渴、益气补血、止咳利痰、调节营养不良之功效。《月王药诊》第九十九章“出血症的治疗方法”叙述了人参果对心、肺、肝、脾、小肠、大肠、胆、胃、膀胱等脏器出血和胃黑结脉等各种出血的治疗。《图鉴》中说:“人生果生长于山沟。叶表面淡蓝色,背面白色,茎匍匐于地面,叶柄红色,网状,花黄色,有光泽,块根状如羊粪,味甘,性良,人畜皆食,秋天,性变温,故秋果质佳,春果性凉,功效止泻”。晚于此书的《藏医药选编》也记载了有关人生果的应用:“功能:味甘性凉,清热止泻。主治:健脾胃,止热泻”。
蕨麻含有大量的淀粉、蛋白质、脂肪、无机盐、糖类、维生素、有机酸及镁、钾、钙等营养物质,甘甜生津,味鲜可口,是一种良好的甜食辅料,营养丰富,经常食用,有延年益寿的功效。据分析,在100g人生果中,含有维生素200mg、热量146.44KJ、蛋白质12g、碳水化合物71.8g、钙123mg、铁24.4mg。风干块根含水77%,灰分3.09%,还原糖2.97%,蔗糖1.20%,淀粉3.30%,戊聚糖8.34%,蛋白质6.19%,粗纤维15.42%,委陵菜甙0.12%,脂肪2%。
猴头菇又名猴头蘑、猴头菌等,因其子实体形状像猴子头部而得名,是著名的药食两用菌。猴头菇多糖为猴头菌中的最主要的活性物质,研究表明,猴头菇多糖具有提高免疫力、抗肿瘤、抗衰老、降血脂等生理功能。医学研究表明,猴头菇性平,味甘,有利五脏,助消化,滋补身体等功效,特别是对胃溃疡,十二指肠溃疡和神经衰弱等患者有很好的保健效果。猴头菇多糖是猴头菇中重要的生物活性物质,可作为免疫促进剂,能控制细胞的分裂和细胞分化,调节细胞的生长和衰老。经检测,猴头菇多糖具有明显的抗补体活性和促进淋巴细胞增殖作用,对提高肌体免疫力具有重要的作用。可广泛应用于医药、保健品及功能食品,作为绿色生物医药产品具有广阔的市场前景。
银耳其实就是我们非常熟悉的白木耳,是一种真菌,它不仅能够滋阴润肺,还有益气和血的作用,是一种经济价值高,营养丰富的药食两用菌,具有滋补生津、润肺养胃之功效。研究表明,银耳中所含有的多糖具有广泛的生理活性,如提高免疫力、抗肿瘤、抗衰老、降血糖和降血脂等。
现有技术中包含蕨麻、猴头菇或银耳的保健食品多种多样,但是将三者合用的保健食品尚未见。因而,如何充分利用蕨麻、猴头菇和银耳的营养价值,开发具有优异保健功效的新产品,满足和丰富人们日益增长的物质需求,是保健食品领域亟待解决的问题。
发明内容
本发明的目的是克服上述缺陷,提供一种新的蕨麻饮料,其以蕨麻提取物为主要活性成分,配以同样具有抗氧化功效的猴头菇提取物和银耳提取物,具有优异的抗氧化性能。
本发明解决该技术问题的技术方案是:
一种蕨麻饮料,其原料组成为:蕨麻提取物、猴头菇提取物、银耳提取物、糖浆和纯净水,其中,蕨麻提取物、猴头菇提取物和银耳提取物的重量配比为5-8%:5-8%:5-8%。
所述蕨麻提取物的制备方法为:取新鲜蕨麻100g于50℃烘干,粉碎,按料液比1:30加入蒸馏水,超声提取30min,过滤,滤液用sevage法除蛋白后浓缩,醇沉,即得。
所述猴头菇提取物的制备方法为:取100g猴头菇倒入圆底烧瓶中,按料液比1:20加入蒸馏水,浸提2h,混合物进行抽滤,滤液浓缩,用95%乙醇醇析,沉淀离心,干燥,即得。
所述银耳提取物的制备方法为:将银耳干品于常温下复水后粉碎,超声波处理,然后将银耳子实体于90℃水中浸提2h,于3000rpm条件下离心15min,收集上清液,浓缩,用3倍量的95%乙醇醇析,收集沉淀物,用无水乙醇洗涤后干燥,即得。
所述糖浆的制备方法为:将绵白糖40g、木糖醇30g、低聚异麦芽糖30g,柠檬酸5g,加入至300mL、100℃的纯净水中,煮沸10分钟,搅拌均匀后,通过糖浆过滤器过滤到贮糖浆罐中,冷却,即得。
同时,本发明还提供了一种厥麻饮料的制备方法,其操作步骤为:
(1)蕨麻提取物的制备:取新鲜蕨麻100g于50℃烘干,粉碎,按料液比1:30加入蒸馏水,超声提取30min,过滤,滤液用sevage法除蛋白后浓缩,醇沉,即得;
(2)猴头菇提取物的制备:取100g猴头菇倒入圆底烧瓶中,按料液比1:20加入蒸馏水,浸提2h,混合物进行抽滤,滤液浓缩,用95%乙醇醇析,沉淀离心,干燥,即得;
(3)银耳提取物的制备:将银耳干品于常温下复水后粉碎,超声波处理,然后将银耳子实体于90℃水中浸提2h,于3000rpm条件下离心15min,收集上清液,浓缩,用3倍量的95%乙醇醇析,收集沉淀物,用无水乙醇洗涤后干燥,即得;
(4)糖浆制备:将绵白糖40g、木糖醇30g、低聚异麦芽糖30g,柠檬酸5g,加入至300mL、100℃的纯净水中,煮沸10分钟,搅拌均匀后,通过糖浆过滤器过滤到贮糖浆罐中,冷却,即得;
(5)根据饮料的总重量计,优选按照5-8%:5-8%:5-8%的配比量将蕨麻提取物、猴头菇提取物和银耳提取物与糖浆混合后加纯净水搅拌至全部溶解,灌装,灭菌,即得。
本发明的有益效果:
(1)本发明通过将均具有抗氧化功能的蕨麻提取物、猴头菇提取物和银耳提取物配合使用,产生了优异的抗氧化作用。
(2)本发明的蕨麻饮料制备方法工艺简单,易于操作,有利于实现工业化的生产加工。
具体实施方式
下面结合具体实施例,进一步阐述本发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。下列实施例中未注明具体条件的实验方法,通常按照常规条件或按照制造厂商所建议的条件。除非另外说明,否则所有的百分数、比率、比例或份数按重量计。
除非另行定义,文中所使用的所有专业与科学用语与本领域熟练人员所熟悉的意义相同。此外,任何与所记载内容相似或均等的方法及材料皆可应用于本发明方法中。文中所述的较佳实施方法与材料仅作示范之用。
实施例1:
(1)蕨麻提取物的制备:取新鲜蕨麻100g于50℃烘干,粉碎,按料液比1:30加入蒸馏水,超声提取30min,过滤,滤液用sevage法除蛋白后浓缩,醇沉,即得;
(2)猴头菇提取物的制备:取100g猴头菇倒入圆底烧瓶中,按料液比1:20加入蒸馏水,浸提2h,混合物进行抽滤,滤液浓缩,用95%乙醇醇析,沉淀离心,干燥,即得;
(3)银耳提取物的制备:将银耳干品于常温下复水后粉碎,超声波处理,然后将银耳子实体于90℃水中浸提2h,于3000rpm条件下离心15min,收集上清液,浓缩,用3倍量的95%乙醇醇析,收集沉淀物,用无水乙醇洗涤后干燥,即得;
(4)糖浆制备:将绵白糖40g、木糖醇30g、低聚异麦芽糖30g,柠檬酸5g,加入至300mL、100℃的纯净水中,煮沸10分钟,搅拌均匀后,通过糖浆过滤器过滤到贮糖浆罐中,冷却,即得;
(5)根据饮料的总重量计,按照5%:5%:5%的配比量将蕨麻提取物、猴头菇提取物和银耳提取物与糖浆混合后加纯净水搅拌至全部溶解,灌装,灭菌,即得。
实施例2:
(1)蕨麻提取物的制备:取新鲜蕨麻100g于50℃烘干,粉碎,按料液比1:30加入蒸馏水,超声提取30min,过滤,滤液用sevage法除蛋白后浓缩,醇沉,即得;
(2)猴头菇提取物的制备:取100g猴头菇倒入圆底烧瓶中,按料液比1:20加入蒸馏水,浸提2h,混合物进行抽滤,滤液浓缩,用95%乙醇醇析,沉淀离心,干燥,即得;
(3)银耳提取物的制备:将银耳干品于常温下复水后粉碎,超声波处理,然后将银耳子实体于90℃水中浸提2h,于3000rpm条件下离心15min,收集上清液,浓缩,用3倍量的95%乙醇醇析,收集沉淀物,用无水乙醇洗涤后干燥,即得;
(4)糖浆制备:将绵白糖40g、木糖醇30g、低聚异麦芽糖30g,柠檬酸5g,加入至300mL、100℃的纯净水中,煮沸10分钟,搅拌均匀后,通过糖浆过滤器过滤到贮糖浆罐中,冷却,即得;
(5)根据饮料的总重量计,按照6%:6%:6%的配比量将蕨麻提取物、猴头菇提取物和银耳提取物与糖浆混合后加纯净水搅拌至全部溶解,灌装,灭菌,即得。
实施例3:
(1)蕨麻提取物的制备:取新鲜蕨麻100g于50℃烘干,粉碎,按料液比1:30加入蒸馏水,超声提取30min,过滤,滤液用sevage法除蛋白后浓缩,醇沉,即得;
(2)猴头菇提取物的制备:取100g猴头菇倒入圆底烧瓶中,按料液比1:20加入蒸馏水,浸提2h,混合物进行抽滤,滤液浓缩,用95%乙醇醇析,沉淀离心,干燥,即得;
(3)银耳提取物的制备:将银耳干品于常温下复水后粉碎,超声波处理,然后将银耳子实体于90℃水中浸提2h,于3000rpm条件下离心15min,收集上清液,浓缩,用3倍量的95%乙醇醇析,收集沉淀物,用无水乙醇洗涤后干燥,即得;
(4)糖浆制备:将绵白糖40g、木糖醇30g、低聚异麦芽糖30g,柠檬酸5g,加入至300mL、100℃的纯净水中,煮沸10分钟,搅拌均匀后,通过糖浆过滤器过滤到贮糖浆罐中,冷却,即得;
(5)根据饮料的总重量计,按照8%:8%:8%的配比量将蕨麻提取物、猴头菇提取物和银耳提取物与糖浆混合后加纯净水搅拌至全部溶解,灌装,灭菌,即得。
实施例4:蕨麻饮料的体外抗氧化功效试验
按Smirnoff的改进方法进行测定,用FeSO4和H2O2反应产生·OH,以·OH氧化水杨酸钠所得产物的吸光值表示·OH的多少,吸光值越大,表明·OH越多。3mL反应液中含0.15mol/LFeSO4,6mmol/LH2O2,2mmol/L水杨酸钠及作为被测液实施例1-3的蕨麻饮料,以蒸馏水代替厥麻饮料为对照,最后加H2O2启动反应在37℃条件下反应1h。测510nm处的光吸收值A,得到对·OH的抑制率。结果如表1所示。
抑制率=(A对照-A样品)/A对照×100%
A对照、A样品分别表示对照液和被测液反应后的吸光值
表1:蕨麻饮料的清除自由基效果的测定
计量 | A510nm | 清除率(%) |
对照组 | 0.36±0.025 | -- |
实施例1 | 0.24±0.003a | 33.54 |
实施例2 | 0.23±0.002a | 36.53 |
实施例3 | 0.22±0.004a | 38.21 |
结果显示,本发明的蕨麻饮料具有显著的自由基清除能力,抗氧化作用显著。
实施例5:根据实施例1-3得到的产品满足以下质量指标:
(1)感官指标
滋味和气味:特有的清香香气,协调柔和,酸甜适度,无异味与苦涩味;
组织形态:均匀一致的透明液体,无悬浮物,无分层,无沉淀;
杂质:无肉眼可见的杂质和沉淀。
(2)微生物指标
菌落总数≤100cfu/mL
大肠菌群≤3MPN/100mL
致病菌(沙门氏菌、志贺氏菌、金黄色葡萄球菌):未检出。
(3)理化指标
可溶性固形物(折光法,20℃折光计)≥9.0%
总酸(酸碱滴定法,以柠檬酸计)2.0g/L
砷(以As计)≤0.2mg/kg
铅(以Pb计)≤0.3mg/kg
铜(以Cu计)≤0.5mg/kg
以上所述仅为本发明的较佳实施例而已,并非用以限定本发明的实质技术内容范围,本发明的实质技术内容是广义地定义于申请的权利要求范围中,任何他人完成的技术实体或方法,若是与申请的权利要求范围所定义的完全相同,也或是一种等效的变更,均将被视为涵盖于该权利要求范围之中。
Claims (6)
1.一种蕨麻饮料,其特征在于,其原料组成为:蕨麻提取物、猴头菇提取物、银耳提取物、糖浆和纯净水,其中,蕨麻提取物、猴头菇提取物和银耳提取物的重量配比为5-8%:5-8%:5-8%。
2.根据权利要求1所述的蕨麻饮料,其特征在于,所述蕨麻提取物的制备方法为:取新鲜蕨麻100g于50℃烘干,粉碎,按料液比1:30加入蒸馏水,超声提取30min,过滤,滤液用sevage法除蛋白后浓缩,醇沉,即得。
3.根据权利要求1所述的蕨麻饮料,其特征在于,所述猴头菇提取物的制备方法为:取100g猴头菇倒入圆底烧瓶中,按料液比1:20加入蒸馏水,浸提2h,混合物进行抽滤,滤液浓缩,用95%乙醇醇析,沉淀离心,干燥,即得。
4.根据权利要求1所述的蕨麻饮料,其特征在于,所述银耳提取物的制备方法为:将银耳干品于常温下复水后粉碎,超声波处理,然后将银耳子实体于90℃水中浸提2h,于3000rpm条件下离心15min,收集上清液,浓缩,用3倍量的95%乙醇醇析,收集沉淀物,用无水乙醇洗涤后干燥,即得。
5.根据权利要求1所述的蕨麻饮料,其特征在于,所述糖浆的制备方法为:将绵白糖40g、木糖醇30g、低聚异麦芽糖30g,柠檬酸5g,加入至300mL、100℃的纯净水中,煮沸10分钟,搅拌均匀后,通过糖浆过滤器过滤到贮糖浆罐中,冷却,即得。
6.一种厥麻饮料的制备方法,其特征在于操作步骤为:
(1)蕨麻提取物的制备:取新鲜蕨麻100g于50℃烘干,粉碎,按料液比1:30加入蒸馏水,超声提取30min,过滤,滤液用sevage法除蛋白后浓缩,醇沉,即得;
(2)猴头菇提取物的制备:取100g猴头菇倒入圆底烧瓶中,按料液比1:20加入蒸馏水,浸提2h,混合物进行抽滤,滤液浓缩,用95%乙醇醇析,沉淀离心,干燥,即得;
(3)银耳提取物的制备:将银耳干品于常温下复水后粉碎,超声波处理,然后将银耳子实体于90℃水中浸提2h,于3000rpm条件下离心15min,收集上清液,浓缩,用3倍量的95%乙醇醇析,收集沉淀物,用无水乙醇洗涤后干燥,即得;
(4)糖浆制备:将绵白糖40g、木糖醇30g、低聚异麦芽糖30g,柠檬酸5g,加入至300mL、100℃的纯净水中,煮沸10分钟,搅拌均匀后,通过糖浆过滤器过滤到贮糖浆罐中,冷却,即得;
(5)根据饮料的总重量计,优选按照5-8%:5-8%:5-8%的配比量将蕨麻提取物、猴头菇提取物和银耳提取物与糖浆混合后加纯净水搅拌至全部溶解,灌装,灭菌,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510562268.9A CN105077486B (zh) | 2015-09-06 | 2015-09-06 | 一种蕨麻饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510562268.9A CN105077486B (zh) | 2015-09-06 | 2015-09-06 | 一种蕨麻饮料及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105077486A true CN105077486A (zh) | 2015-11-25 |
CN105077486B CN105077486B (zh) | 2018-06-15 |
Family
ID=54559533
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510562268.9A Active CN105077486B (zh) | 2015-09-06 | 2015-09-06 | 一种蕨麻饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105077486B (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105795290A (zh) * | 2016-03-28 | 2016-07-27 | 上海交通大学 | 具有α-淀粉酶抑制活性的猴头菇复配饮料及其制备方法 |
CN105942089A (zh) * | 2016-05-16 | 2016-09-21 | 合肥睿联生物科技有限公司 | 一种龙胆草缓解目赤肿痛功能饮料及其制备方法 |
CN106136008A (zh) * | 2016-07-04 | 2016-11-23 | 上海交通大学 | 一种玫瑰花复配饮料及其制备方法 |
CN111588027A (zh) * | 2020-04-21 | 2020-08-28 | 富诺健康股份有限公司 | 一种含有花青素的组合物及其制备方法与应用 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102309052A (zh) * | 2011-06-27 | 2012-01-11 | 天津市恒安食品有限公司 | 菌菇饮料及其制备方法 |
CN102334707A (zh) * | 2010-07-21 | 2012-02-01 | 张荣连 | 一种松茸饮料及其制备方法 |
CN104856182A (zh) * | 2015-05-18 | 2015-08-26 | 上海应用技术学院 | 一种蕨麻功能性风味固体饮料及其制备方法 |
-
2015
- 2015-09-06 CN CN201510562268.9A patent/CN105077486B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102334707A (zh) * | 2010-07-21 | 2012-02-01 | 张荣连 | 一种松茸饮料及其制备方法 |
CN102309052A (zh) * | 2011-06-27 | 2012-01-11 | 天津市恒安食品有限公司 | 菌菇饮料及其制备方法 |
CN104856182A (zh) * | 2015-05-18 | 2015-08-26 | 上海应用技术学院 | 一种蕨麻功能性风味固体饮料及其制备方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105795290A (zh) * | 2016-03-28 | 2016-07-27 | 上海交通大学 | 具有α-淀粉酶抑制活性的猴头菇复配饮料及其制备方法 |
CN105795290B (zh) * | 2016-03-28 | 2019-03-12 | 上海交通大学 | 具有α-淀粉酶抑制活性的猴头菇复配饮料及其制备方法 |
CN105942089A (zh) * | 2016-05-16 | 2016-09-21 | 合肥睿联生物科技有限公司 | 一种龙胆草缓解目赤肿痛功能饮料及其制备方法 |
CN106136008A (zh) * | 2016-07-04 | 2016-11-23 | 上海交通大学 | 一种玫瑰花复配饮料及其制备方法 |
CN111588027A (zh) * | 2020-04-21 | 2020-08-28 | 富诺健康股份有限公司 | 一种含有花青素的组合物及其制备方法与应用 |
Also Published As
Publication number | Publication date |
---|---|
CN105077486B (zh) | 2018-06-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101294124B (zh) | 苦荞甜酒酿的生产工艺 | |
KR101321611B1 (ko) | 구절초 및 진주조개껍질을 함유한 기능성 식초 및 이의 제조방법 | |
CN106942371A (zh) | 黑色谷物酸奶及其制备方法 | |
CN101589801B (zh) | 一种红参蜜片的制作工艺 | |
CN107048131A (zh) | 果蔬发酵饮料及其制备方法 | |
CN105146637A (zh) | 一种功能性紫玉淮山复合果汁及其制备方法 | |
CN102987477B (zh) | 一种保健饮料 | |
CN105410623A (zh) | 一种强化荞麦速食糊及其制备方法 | |
CN105077486A (zh) | 一种蕨麻饮料及其制备方法 | |
CN106174171A (zh) | 一种红枸杞含片及其制备方法 | |
CN103005060A (zh) | 一种茉莉花奶茶及其制造方法 | |
CN102021104B (zh) | 一种对湿热体质具有保健作用的木瓜酒及其制备方法 | |
CN102986914A (zh) | 保鲜五豆豆腐制备方法 | |
CN1332016C (zh) | 一种石榴干酒的酿造工艺 | |
CN104472698A (zh) | 一种参茶木瓜果粒酸奶及其制作方法 | |
CN104357274A (zh) | 一种保健液的生产工艺 | |
CN103798667A (zh) | 菌茶红枣山楂糕及其制作方法 | |
CN101194724B (zh) | 竹汁饮料 | |
CN107502509A (zh) | 一种低酒精含量覆盆子保健酒饮料及其制备方法 | |
CN105029624A (zh) | 一种黑果枸杞饮料及其制备方法 | |
CN102100325A (zh) | 一种芦荟双歧因子保健粉皮 | |
CN110240995A (zh) | 一种苦荞红曲枸杞养生醋及其生产工艺 | |
CN104255922A (zh) | 适宜三高人群饮用的保健牛奶及其制备方法 | |
CN110367539A (zh) | 一种玫瑰谷物滋补养颜饮品的制备方法 | |
CN104432393A (zh) | 一种灵芝固体饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant |