CN105167075A - 一种人参黑木耳露及其制备方法 - Google Patents
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Abstract
本发明涉及一种人参黑木耳饮料及其制备方法，其由以下组份组成：微粉人参10%-50%，黑木耳多糖提取液34.3%-76.58%，柠檬酸0.35%-0.45%，蔗糖13%-15%，稳定剂0.07%-0.25%。它的制备方法包括以下步骤：1）微粉化人参；2）制备黑木耳多糖提取液；3）混合调配；4）均质、脱气；5）灭菌、灌装。本发明人参黑木耳露具有营养丰富、口感优良、悬浮稳定性好以及人参营养成分保留完整的优点。
Description
技术领域
一种人参黑木耳露及其制备方法。
背景技术
人参为传统名贵中药材，其药用价值早为世人所公认。成书于西汉以前的《神农本草经》便有记载，人参有“补五脏、安精神、定魂魄、止惊悸、除邪气、明目开心益智”之功效。现代医学也证明，人参中含有的人参皂苷和人参多糖成分，对调节人体神经系统、强心、抗疲劳、降血糖、降血脂、调节机体代谢具有明显的功效。
血脂过高、血液粘稠度增高，是老年病发生、发展的重要因素。人参能够降低血中胆固醇和甘油三酷的含量，并能抑制血小板凝集和使高密度脂蛋白增加，从而起到预防和延缓动脉粥样硬化的良好作用。
黑木耳,又名云耳、木蕊、木菌、树鸡,是木耳科木耳属一种药食两用大型真菌。黑木耳具很高的营养价值，富含膳食纤维以及人体必须的8种氨基酸，并且含铁丰富，新鲜的黑木耳每100克含铁98毫克，含量是肉类的100倍以上，钙质为肉类的30倍。文献记载黑木耳具有补气益智、润肺补脑、止血活血功能，主治咯血、吐血、血痢、崩漏、痔疮出血、便秘带血等，对肺虚咳嗽、久病体虚,肢体麻木还有治疗效果，还具有减少血液凝块、缓和冠状动脉粥状硬化、降低血栓的作用，黑木耳多糖是黑木耳发挥这些保健功效的最主要成分。
发明内容
本发明的目的在于提供一种人参黑木耳露及其制备方法。
人参黑木耳露，各组成成分和质量百分比为：微粉人参10%-50%，黑木耳多糖提取液34.3%-76.58%，柠檬酸0.35%-0.45%，蔗糖13%-15%，稳定剂0.07%-0.25%。
作为优选，人参黑木耳露由以下质量百分比的原料制作：微粉人参30%，黑木耳多糖提取液54.4%，柠檬酸0.4%，蔗糖15%，稳定剂0.2%。
所述的微粉人参的制备方法是：将人参切片用蒸馏水浸泡1-3min后，清洗，放在60℃恒温干燥箱内烘干24h，取出待用。使用万能粉碎机将人参粉碎，得人参粗粉。将适量人参粗粉加入重压研磨式超微粉碎机中，粉碎40min，得粒径小、粒度分布均匀的微粉人参。
所述的黑木耳多糖提取液的制备方法是：称取适量黑木耳，粉碎，过60目筛，置于圆底烧瓶中，按1：40液料比加水浸泡1h，升温至50℃，加入2%复合酶（纤维素酶、果胶酶和木瓜蛋白酶），酶解1.5h，迅速升温至100℃，灭酶浸提2h。冷却后过300目筛，收集上清液。重复提取两次，合并上清液，得黑木耳多糖提取液。
所述稳定剂为羧甲基纤维素钠、卡拉胶、海藻酸钠中的一种或几种。
人参黑木耳露包括以下步骤：
1）混合调配：按所述配比称取原料放入容器中混合均匀，得混合调配料液；
2）均质、脱气：将步骤1）中的处理过的混合调配料液通过高压均质机，在100-120MPa下均质两次，使颗粒进一步细化，得均质料液；随即将均质料液冷却至20-25℃并通过真空脱气机进行脱气处理，便于饮料稳定，得脱气料液；
3）灭菌、灌装：将步骤2）中制得的脱气料液体采用巴氏灭菌法灭菌后，无菌灌装即可。
本发明的效果是：
1）本发明以名贵中药材人参干品为原料，采用超微粉碎技术将人参制成微粉人参，增加了人参中营养物质的溶出，提高了人参的利用效率。
2）本发明以普通黑木耳干品为原料，粉碎后进行酶解，在多糖提取最适条件下提取黑木耳多糖，释放出的多糖直接溶解在提取液中，解决了普通黑木耳液粘稠不易制备成木耳清液产品的难题。
3）利用本发明开发的人参黑木耳多糖饮品，因溶液流动性好、含固形物少，因此灌装后的灭菌更彻底、脱气更充分，解决了常规黑木耳饮品灭菌不彻底、脱气不充分导致产品品质变化的问题。
具体实施方式
本发明的制备方法,其具体步骤如下：
1）将人参切片用蒸馏水浸泡1-3min后，清洗，放在60℃恒温干燥箱内烘干24h，取出待用。使用万能粉碎机将人参粉碎，得人参粗粉。将适量人参粗粉加入重压研磨式超微粉碎机中，粉碎40min，得粒径小、粒度分布均匀的微粉人参。
2）称取适量黑木耳，粉碎，过60目筛，置于圆底烧瓶中，按1：40液料比加水浸泡1h，升温至50℃，加入2%复合酶（纤维素酶、果胶酶和木瓜蛋白酶），酶解1.5h，迅速升温至100℃，灭酶浸提2h。冷却后过300目筛，收集上清液。重复提取两次，合并上清液，得黑木耳多糖提取液。
3）称取微粉人参30g，黑木耳多糖提取液54.4g，柠檬酸0.4g，蔗糖15g，稳定剂0.2g放入容器中混合均匀，得混合调配料液。
4）将步骤3）中的处理过的混合调配料液通过高压均质机，在100-120MPa下均质两次，使颗粒进一步细化，得均质料液；随即将均质料液冷却至20-25℃并通过真空脱气机进行脱气处理，便于饮料稳定，得脱气料液。
5）将步骤4）中制得的脱气料液体采用巴氏灭菌法灭菌后，无菌灌装即可。
实施举例
称取10g黑木耳，粉碎，过60目筛，置于圆底烧瓶中，按1：40液料比加水浸泡1h，升温至50℃，加入2%复合酶（纤维素酶、果胶酶和木瓜蛋白酶），酶解1.5h，迅速升温至100℃，灭酶浸提2h。冷却后过300目筛，收集上清液。重复提取两次，合并上清液，得黑木耳多糖提取液。称取适量黑木耳提取液加入微粉人参、柠檬酸、蔗糖、稳定剂混合均匀，得混合调配液。将混合调配料液通过高压均质机，在100-120MPa下均质两次，使颗粒进一步细化，得均质料液；随即将均质料液冷却至20-25℃并通过真空脱气机进行脱气处理，便于饮料稳定，得脱气料液。将脱气料液体采用巴氏灭菌法灭菌后，无菌灌装即可。
Claims (6)
1.一种人参黑木耳露及其制备方法，其特征在于各组成成分和质量百分比为：微粉人参10%-50%，黑木耳多糖提取液34.3%-76.58%，柠檬酸0.35%-0.45%，蔗糖13%-15%，稳定剂0.07%-0.25%。
2.根据权利要求1所述的一种人参黑木耳露，其特征在于：由以下重量百分比的原料制作：微粉人参30%，黑木耳多糖提取液54.4%，柠檬酸0.4%，蔗糖15%，稳定剂0.2%。
3.根据权利要求1所述的一种人参黑木耳露，其特征在于：微粉人参的制备方法是：将人参切片用蒸馏水浸泡1-3min后，清洗，放在60℃恒温干燥箱内烘干24h，取出待用，使用万能粉碎机将人参粉碎，得人参粗粉，将适量人参粗粉加入重压研磨式超微粉碎机中，粉碎40min，得粒径小、粒度分布均匀的微粉人参。
4.根据权利要求1所述的一种人参黑木耳露，其特征在于：黑木耳多糖提取液的制备方法是：称取适量黑木耳，粉碎，过60目筛，置于圆底烧瓶中，按1：40料液比加水浸泡1h，升温至50℃，加入2%复合酶（纤维素酶、果胶酶和木瓜蛋白酶），酶解1.5h，迅速升温至100℃，灭酶浸提2h，冷却后过300目筛，收集上清液，重复提取两次，合并上清液，得黑木耳多糖提取液。
5.根据权利要求1所述的一种人参黑木耳露，其特征在于：所述稳定剂为羧甲基纤维素钠、卡拉胶、海藻酸钠中的一种或几种。
6.根据权利要求1所述的一种人参黑木耳露，其特征在于：它包括以下步骤：
1）混合调配：按所述配比称取原料放入容器中混合均匀，得混合调配料液；
2）均质、脱气：将步骤1)中的处理过的混合调配料液通过高压均质机，在100-120MPa下均质两次，使颗粒进一步细化，得均质料液；随即将均质料液冷却至20-25℃并通过真空脱气机进行脱气处理，便于饮料稳定，得脱气料液；
3）灭菌、灌装：将步骤2)中制得的脱气料液体采用巴氏灭菌法灭菌后，无菌灌装即可。
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| CN106173687A (zh) * | 2016-08-11 | 2016-12-07 | 吉林医药学院 | 一种含有黑木耳多糖的保健饮料 |
| CN106261231A (zh) * | 2016-08-11 | 2017-01-04 | 吉林医药学院 | 一种含有黑木耳多糖的保健饮料制备工艺 |
| CN107095108A (zh) * | 2017-05-03 | 2017-08-29 | 石台依然农产品有限公司 | 一种含有玫瑰黄精的黑木耳露 |
| CN107853515A (zh) * | 2017-09-26 | 2018-03-30 | 伊春林业科学院 | 一种参耳饮料配方及生产工艺 |
| CN110447886A (zh) * | 2019-08-29 | 2019-11-15 | 吉林大学 | 紫苏黑木耳乳及制造方法 |
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| CN106173687A (zh) * | 2016-08-11 | 2016-12-07 | 吉林医药学院 | 一种含有黑木耳多糖的保健饮料 |
| CN106261231A (zh) * | 2016-08-11 | 2017-01-04 | 吉林医药学院 | 一种含有黑木耳多糖的保健饮料制备工艺 |
| CN107095108A (zh) * | 2017-05-03 | 2017-08-29 | 石台依然农产品有限公司 | 一种含有玫瑰黄精的黑木耳露 |
| CN107853515A (zh) * | 2017-09-26 | 2018-03-30 | 伊春林业科学院 | 一种参耳饮料配方及生产工艺 |
| CN110447886A (zh) * | 2019-08-29 | 2019-11-15 | 吉林大学 | 紫苏黑木耳乳及制造方法 |
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