CN105475761A - 一种抗衰老海藻保健藻粒饮料及其制备方法 - Google Patents
一种抗衰老海藻保健藻粒饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明属于保健饮料的制备领域,具体涉及一种抗衰老海藻保健藻粒饮料及其制备方法。所述的饮料以海藻营养液为主,组分按干重质量比计包括:竹荪4-5份、茶树菇4-5份、麒麟菜8-10份、紫菜6-8份、海发菜3-5份、南极冰藻2-4份、蜈蚣藻2-4份、羊栖菜1-2份、裙带菜1-2份、小球藻0.5-1份。本发明运用了一整套的连续式生产工艺,经水提取法、好氧发酵、厌氧发酵、除杂等步骤,可将海藻中的生物活性提取物生产成为一种抗衰老饮料。整个生产线,产量高、零排放,比以往的单一提取法产量高出数倍。该生产工艺不仅将海藻的利用价值最大化,而且工艺简单,耗能低,有效实现零排放、无污染的工业生产。
Description
技术领域
本发明属于保健饮料的制备领域,具体涉及一种抗衰老海藻保健藻粒饮料及其制备方法。
背景技术
海藻是生长在海中的藻类,总共有8000多种。其种类繁多,小的用显微镜才能看见(如小球藻),大的长达几百米,重达几百千克(如巨藻)。海藻自古以来被人类认为是一种药食两用的植物。例如海带、马尾藻等具有降“三高”的功能;紫菜则能够抗衰老,延年益寿;麒麟菜在中医眼中则是治疗气喘和支气管炎的中药;裙带菜由于其丰富的营养元素被誉为“聪明菜”、“美容菜”;多食用海藻可以达到强身健体、抗癌、抗肿瘤的功效,并且还能够有效改善糖尿病的症状。总之,海藻功能之多,功效之高几乎是整个科研界的共识。
茶树菇是一种高蛋白、低脂肪、无污染、无药害,集营养、保健、理疗于一身的纯天然食用菌。据国家食品质量监督检验中心测定,它富含人体所需的天门冬氨酸、谷氨酸等十七种氨基酸和十多种矿物质微量元素与抗癌多糖,其药用保健疗效高于其他食用菌。它味道鲜美,用作主菜、调味均佳;且有滋阴壮阳、美容保健之功效,对肾虚、尿频、水肿、风湿有独特疗效,对抗癌、降压、防衰、小儿低热、尿床有辅助治疗功能,民间称之为“神菇”。常食可起到抗衰老、美容等作用。
竹荪又名竹笙、竹参,常见并可供食用的有3种:长裙竹荪、短裙竹荪和红托竹荪,是寄生在枯竹根部的一种隐花菌类,形状略似网状干白蛇皮,它有深绿色的菌帽,雪白色的圆柱状的菌柄,粉红色的蛋形菌托,在菌柄顶端有一围细致洁白的网状裙从菌盖向下铺开,被人们称为“雪裙仙子”、“山珍之花”、“真菌之花”、“菌中皇后”。竹荪营养丰富,香味浓郁,滋味鲜美,自古就列为“草八珍”之一。具有补肾滋阴、健脾胃、提高人体免疫力、增强人体防病能力的功效。常食可起到抗衰老、美容等作用。
专利号CN103951737公开了一种提取海藻亲糖蛋白的方法,该法为提取海藻亲糖蛋白提供了有力依据,但其提取亲糖蛋白后剩余的其他营养物质没有充分利用,专利号CN103859514A公开了一种海藻多糖饮品的配方,但是其采取的方式为直接添加组分溶解定容的方式,并未将海藻本身的特色和整体营养提供给消费者,专利号CN103598651A利用海藻、柚子、蓝莓等制作海藻饮料工艺简单,但是未将海藻进行处理将导致海藻营养无法完全被利用的弊端。专利号CN101926489B公开了海藻饮料的加工工艺,其复配了金银花、淡竹叶、甘草等药食材,具有养生功能。
发明内容
本发明的目的在于针对现有技术的不足,提供一种抗衰老海藻保健藻粒饮料及其制备方法。本发明的保健藻粒饮料营养全面,并不局限于在单一某种营养成分上,具有多重保健效果,饮料中含有的多种维生素能增加机体抗衰老能力,甘氨酸、脯氨酸、羟脯氨酸是合成胶原蛋白必须氨基酸,能够有效对抗肌肤老化问题,海藻多糖、真菌多糖可以帮助机体增强免疫,由内而外达到抗衰老的功效,红曲色素、藻蓝素、藻红素可以调节人体代谢,促进排毒养颜,益生菌的能够促进肠道排毒,能防止毒素从肠道进入血液,能真正做到由内养外,此外益生菌还能对体内的自由基等有害物质形成屏障,具有抗炎作用;该制备工艺简单,耗能低,产品性价比高,有效提高了海藻的利用价值。
为实现上述发明目的,本发明采用如下技术方案:
一种抗衰老海藻保健藻粒饮料,原料按质量分数计,由以下组分组成:浓缩果汁0.5-2%,蜂蜜1-5%,木糖醇5-10%,维生素C0.1-0.2%,稳定剂0.1-0.3%,余量为海藻营养液;所述的海藻营养液,其原料干重组分按质量比计包括:竹荪4-5份、茶树菇4-5份、麒麟菜8-10份、紫菜6-8份、海发菜3-5份、南极冰藻2-4份、蜈蚣藻2-4份、羊栖菜1-2份、裙带菜1-2份、小球藻0.5-1份。
所述的稳定剂为亚麻籽胶与黄原胶按质量比1:0.5-2混合而成的。
所述的浓缩果汁包括苹果汁、蓝莓汁、胡萝卜汁、橙汁、山楂汁、酸梅汁、猕猴桃汁、葡萄汁、芦荟汁、菠萝汁、橄榄汁、椰汁、玉米汁中的一种或几种。
浓缩果汁的固形物含量为50wt%~75wt%。
一种抗衰老海藻保健藻粒饮料的制备方法,包括以下步骤:
(1)海藻营养液的制备:
①按照原料组分干重质量比称取竹荪、茶树菇、麒麟菜、紫菜、海发菜、南极冰藻、蜈蚣藻、羊栖菜、裙带菜和小球藻,然后将原料用清水漂洗2-3次,去除杂质;
②将步骤①中洗净的原料使用干湿两用粉碎机进行粉碎,粉碎至碎粒≤5mm;
③将步骤②得到的原料投入水提装置中,加入蒸馏水,使水提装置内总固形物含量为1-10wt%,水提温度为80-100℃,调节初始提取pH值为6-8,提取时间为30min,提取结束后,进行过滤,滤液保存备用,滤渣放入发酵罐中准备发酵;
④向步骤③中的发酵罐中加入质量浓度为5-10%的淀粉液与滤渣混合,使滤渣质量与淀粉液体积比达到0.2-0.5kg/L,加入超微粉碎后的红曲米,使其质量浓度达到5%-10%,进行发酵;发酵条件为:调节发酵液pH值为5.5-6.5,发酵时间为70-100h,发酵温度为20-30℃,发酵罐转速设置为50-150r/min;
⑤发酵结束后再在发酵罐中加入低糖酵母至其质量浓度为1-10%,进行二次发酵,发酵时间为12-24h,发酵温度为20-30℃,发酵罐转速设置为50-150r/min;
⑥将步骤⑤发酵后的发酵液,采用115℃灭菌30min后,置于厌氧发酵床内,加入发酵菌,使其质量浓度达到0.5%-5%,进行厌氧恒温发酵;发酵条件为:发酵液pH值调节至7-8,培养温度为50-60℃,转速为50-150r/min,发酵时间为24-48h;
⑦将步骤③的滤液、步骤⑥中的发酵液按质量比为1:0.5-2混合,然后使用均质机进行均质;步骤⑥中发酵剩余的海藻碎粒作为一种“藻粒”保留在发酵液中;
⑧将步骤⑦所得的均质液进行活性炭除杂处理,除杂后,制得海藻营养液;
(2)保健藻粒饮料的制备:
将海藻营养液、浓缩果汁、蜂蜜、木糖醇、维生素C和稳定剂混合,进行无菌包装,低温保存销售。
步骤⑥所述的发酵菌为长双歧杆菌、短双歧杆菌、卵形双歧杆菌、嗜热双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、拉曼乳杆菌中的一种或几种。
水提取法获得的营养液中含有水溶性维生素、水溶性蛋白、海藻多糖、海藻色素、免疫多糖等物质;两次好氧发酵所得发酵液中含有海藻特有的海藻多糖、免疫多糖、氨基酸、海藻色素、脂质、膳食纤维、维生素以及色素,还含有好氧菌群发酵生产出的维生素,菌体蛋白、氨基酸等;好氧发酵后的原料经过中温灭活再次经厌氧发酵可获得生物活性多糖、益生菌、乳酸、蛋白质、氨基酸、不饱和脂肪酸等成分。
本发明的有益效果在于:
1)本申请采用了水提取法、好氧发酵、厌氧发酵,除杂等一整套的连续式生产工艺,除了充分提取到海藻本身具有的营养成分和保健物质外,还有微生物发酵后产生的各种营养物质;将水提液与发酵液按一定比例混配,能制得一种营养全面的饮料,饮料中含有的多种维生素能增加机体抗衰老能力,甘氨酸、脯氨酸、羟脯氨酸是合成胶原蛋白必须氨基酸,能够有效对抗肌肤老化问题,海藻多糖、真菌多糖可以帮助机体增强免疫,由内而外达到抗衰老的功效,红曲色素、藻蓝素、藻红素可以调节人体代谢,促进排毒养颜,益生菌的能够促进肠道排毒,能防止毒素从肠道进入血液,能真正做到由内养外,此外益生菌还能对体内的自由基等有害物质形成屏障,具有抗炎作用;该制备工艺简单,耗能低,产品性价比高,有效提高了海藻的利用价值;能改善人体的新陈代谢,减缓衰老;
2)本发明的整个制备工艺产量高、零排放,比以往的单一提取法产量高出数倍;该工艺不仅将海藻的利用价值最大化,而且耗能低,有效实现了零排放、无污染的工业生产。
具体实施方式
本发明用下列实施例来进一步说明本发明,但本发明的保护范围并不限于下列实施例。
实施例1
一种抗衰老海藻保健藻粒饮料,按质量分数计,由以下组分组成:苹果汁1%,蜂蜜3%,木糖醇7%,维生素C0.1%,稳定剂0.2%,余量为海藻营养液;所述的海藻营养液,其原料按干重质量比计包括:竹荪4份、茶树菇5份、麒麟菜9份、紫菜7份、海发菜4份、南极冰藻3份、蜈蚣藻3份、羊栖菜1份、裙带菜1份、小球藻0.8份。
一种制备如上所述的抗衰老海藻保健藻粒饮料的方法,包括以下步骤:
(1)海藻营养液的制备:
①按照原料组分干重质量比称取竹荪、茶树菇、麒麟菜、紫菜、海发菜、南极冰藻、蜈蚣藻、羊栖菜、裙带菜和小球藻,然后将原料用清水漂洗3次,去除杂质;
②将步骤①中洗净的原料使用干湿两用粉碎机进行粉碎,粉碎至碎粒≤5mm;
③将步骤②得到的原料投入水提装置中,加入蒸馏水,使水提装置内总固形物含量为5wt%,水提温度为90℃,调节初始提取pH值为7,提取时间为30min,提取结束后,进行过滤,滤液保存备用,滤渣放入发酵罐中准备发酵;
④向步骤③中的发酵罐中加入8wt%的淀粉液,使滤渣质量与淀粉液体积比达到0.2kg/L,加入超微粉碎后的红曲米,使其质量浓度达到5%,进行发酵;发酵条件为:调节发酵液pH值为6.0,发酵时间为85h,发酵温度为25℃,发酵罐转速设置为100r/min;
⑤在步骤④发酵结束后的发酵罐中加入低糖酵母至浓度为5wt%,进行二次好氧发酵,发酵时间为16h,发酵温度为25℃,发酵罐转速设置为100r/min;
⑥将步骤⑤发酵结束后的发酵液,采用115℃高温灭菌30min后,置于厌氧发酵床内,加入发酵菌,使其质量浓度达到3%,进行厌氧恒温发酵;发酵条件为:将发酵液pH值调节至7,培养温度为55℃,转速为100r/min,发酵时间为32h;所述的发酵菌为双歧杆菌属中的卵形双歧杆菌、嗜热双歧杆菌、长双歧杆菌、短双歧杆菌的混合菌种粉(按质量比1:1:1:2);
⑦将步骤③的滤液、步骤⑥中的发酵液按质量比为1:1混合,然后使用均质机进行均质;
⑧将步骤⑦所得的均质液进行活性炭除杂处理,除杂后,制得海藻营养液;
(2)饮料的制备:
将海藻营养液、苹果汁、蜂蜜、木糖醇、维生素C和稳定剂混合,进行无菌包装,低温保存。
实施例2
一种抗衰老海藻保健藻粒饮料,按质量分数计,由以下组分组成:蓝莓汁0.5%,蜂蜜5%,木糖醇5%,维生素C0.2%,稳定剂0.1%,余量为海藻营养液;所述的海藻营养液,其原料按干重质量比计包括:竹荪5份、茶树菇4份、麒麟菜10份、紫菜6份、海发菜5份、南极冰藻2份、蜈蚣藻4份、羊栖菜1份、裙带菜2份、小球藻0.5份。
一种制备如上所述的抗衰老海藻保健藻粒饮料的方法,包括以下步骤:
(1)海藻营养液的制备:
①按照原料组分干重质量比称取竹荪、茶树菇、麒麟菜、紫菜、海发菜、南极冰藻、蜈蚣藻、羊栖菜、裙带菜和小球藻,然后将原料用清水漂洗2次,去除杂质;
②将步骤①中洗净的原料使用干湿两用粉碎机进行粉碎,粉碎至碎粒≤5mm;
③将步骤②得到的原料投入水提装置中,加入蒸馏水,使水提装置内总固形物含量为10wt%,水提温度为100℃,调节初始提取pH值为8,提取时间为30min,提取结束后,进行过滤,滤液保存备用,滤渣放入发酵罐中准备发酵;
④向步骤③中的发酵罐中加入10wt%的淀粉液,使滤渣质量与淀粉液体积比达到0.4kg/L,加入超微粉碎后的红曲米,使其质量浓度达到7%,进行发酵;发酵条件为:调节发酵液pH值为5.5,发酵时间为100h,发酵温度为20℃,发酵罐转速设置为150r/min;
⑤在步骤④发酵结束后的发酵罐中加入低糖酵母至浓度为1wt%,进行二次发酵,发酵时间为12h,发酵温度为30℃,发酵罐转速设置为50r/min;
⑥将步骤⑤发酵结束后的发酵液,采用115℃高温灭菌30min后,置于厌氧发酵床内,加入发酵菌,使其质量浓度达到0.5%,进行厌氧恒温发酵,将发酵液pH值调节至8,培养温度为50℃,转速为50r/min,发酵时间为48h,发酵菌为乳酸菌属中的嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、拉曼乳杆菌的混合菌种粉(按质量比2:1:3:2);
⑦将步骤③的滤液、步骤⑥中的发酵液按质量比为1:0.5混合,然后使用均质机进行均质;
⑧将步骤⑦所得的均质液进行活性炭除杂处理,除杂后,制得海藻营养液;
(2)饮料的制备:
将海藻营养液、蓝莓汁、蜂蜜、木糖醇、维生素C和稳定剂混合,进行无菌包装,低温保存。
实施例3
一种抗衰老海藻保健藻粒饮料,按质量分数计,由以下组分组成:橘子汁2%,蜂蜜1%,木糖醇10%,维生素C0.1%,稳定剂0.3%,余量为海藻营养液;所述的海藻营养液,其原料按干重质量比计包括:竹荪5份、茶树菇4份、麒麟菜8份、紫菜8份、海发菜3份、南极冰藻4份、蜈蚣藻4份、羊栖菜1份、裙带菜2份、小球藻1份。
一种制备如上所述的抗衰老海藻保健藻粒饮料的方法,包括以下步骤:
(1)海藻营养液的制备:
①按照原料组分质量比称取竹荪、茶树菇、麒麟菜、紫菜、海发菜、南极冰藻、蜈蚣藻、羊栖菜、裙带菜和小球藻,然后将原料用清水漂洗3次,去除杂质;
②将步骤①中洗净的原料使用干湿两用粉碎机进行粉碎,粉碎至碎粒≤5mm;
③将步骤②得到的原料投入水提装置中,加入蒸馏水,使水提装置内总固形物含量为1wt%,水提温度为80℃,调节初始提取pH值为6,提取时间为30min,提取结束后,进行过滤,滤液保存备用,滤渣放入发酵罐中准备发酵;
④向步骤③中的发酵罐中加入10wt%的淀粉液,使滤渣质量与淀粉液体积比达到0.3kg/L,加入超微粉碎后的红曲米,使其质量浓度达到10%,进行发酵;发酵条件为:调节发酵液pH值为6.5,发酵时间为70h,发酵温度为20℃,发酵罐转速设置为150r/min;
⑤在步骤④发酵结束后加入低糖酵母至质量浓度为1%,进行二次发酵,发酵时间为12h,发酵温度为30℃,发酵罐转速设置为50r/min;
⑥将步骤⑤发酵结束后的发酵液,采用115℃高温灭菌30min后,置于厌氧发酵床内,加入发酵菌,使其质量浓度达到5%,进行厌氧恒温发酵,将发酵液pH值调节至7,培养温度为60℃,转速为150r/min,发酵时间为24h;发酵菌为乳杆菌属中的干酪乳杆菌、詹氏乳杆菌、拉曼乳杆菌以及双歧杆菌属中的长双歧杆菌、短双歧杆菌(1:1:2:3:5)的混合菌种粉;
⑦将步骤③的滤液、步骤⑥中的发酵液按质量比为1:2混合,然后使用均质机进行均质;
⑧将步骤⑦所得的均质液进行活性炭除杂处理,除杂后,制得海藻营养液;
(2)饮料的制备:
将海藻营养液、橘子汁、蜂蜜、木糖醇、维生素C和稳定剂混合,进行无菌包装,低温保存。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (5)
1.一种抗衰老海藻保健藻粒饮料,其特征在于:原料按质量分数计,由以下组分组成:浓缩果汁0.5-2%,蜂蜜1-5%,木糖醇5-10%,维生素C0.1-0.2%,稳定剂0.1-0.3%,余量为海藻营养液;所述的海藻营养液,其原料干重组分按质量比计包括:竹荪4-5份、茶树菇4-5份、麒麟菜8-10份、紫菜6-8份、海发菜3-5份、南极冰藻2-4份、蜈蚣藻2-4份、羊栖菜1-2份、裙带菜1-2份、小球藻0.5-1份。
2.根据权利要求1所述的一种抗衰老海藻保健藻粒饮料,其特征在于:浓缩果汁包括苹果汁、蓝莓汁、胡萝卜汁、橙汁、山楂汁、酸梅汁、猕猴桃汁、葡萄汁、芦荟汁、菠萝汁、橄榄汁、椰汁、玉米汁其中的一种或几种。
3.根据权利要求1所述的一种抗衰老海藻保健藻粒饮料,其特征在于:所述的稳定剂为亚麻籽胶与黄原胶按质量比1:0.5-2混合而成的。
4.一种制备如权利要求1-3任一项所述的抗衰老海藻保健藻粒饮料,其特征在于:包括以下步骤:
(1)海藻营养液的制备:
①按照原料组分干重质量比称取竹荪、茶树菇、麒麟菜、紫菜、海发菜、南极冰藻、蜈蚣藻、羊栖菜、裙带菜和小球藻,然后将原料用清水漂洗2-3次,去除杂质;
②将步骤①中洗净的原料使用干湿两用粉碎机进行粉碎,粉碎至碎粒≤5mm;
③将步骤②得到的原料投入水提装置中,加入蒸馏水,使水提装置内总固形物含量为1-10wt%,水提温度为80-100℃,调节初始提取pH值为6-8,提取
时间为30min,提取结束后,进行过滤,滤液保存备用,滤渣放入发酵罐中准备发酵;
④向步骤③中的发酵罐中加入质量浓度为5-10%的淀粉液与滤渣混合,使滤渣质量与淀粉液体积比达到0.2-0.5kg/L,加入超微粉碎后的红曲米,使其质量浓度达到5%-10%,进行发酵;发酵条件为:发酵液pH值为5.5-6.5,发酵时间为70-100h,发酵温度为20-30℃,发酵罐转速设置为50-150r/min;
⑤发酵结束后再在发酵罐中加入低糖酵母至其质量浓度为1-10%,进行二次发酵,发酵时间为12-24h,发酵温度为20-30℃,发酵罐转速设置为50-150r/min;
⑥将步骤⑤发酵后的发酵液,采用115℃灭菌30min后,置于厌氧发酵床内,加入发酵菌,使其质量浓度达到0.5%-5%,进行厌氧恒温发酵;发酵条件为:发酵液pH值调节至7-8,培养温度为50-60℃,转速为50-150r/min,发酵时间为24-48h;
⑦将步骤③的滤液、步骤⑥中的发酵液按质量比为1:0.5-2混合,然后使用均质机进行均质;
⑧将步骤⑦所得的均质液进行活性炭除杂处理,除杂后,制得海藻营养液;
(2)保健藻粒饮料的制备:
将海藻营养液、浓缩果汁、蜂蜜、木糖醇、维生素C和稳定剂混合,进行无菌包装,低温保存销售。
5.根据权利要求4所述的抗衰老海藻保健藻粒饮料的制备方法,其特征在于:步骤⑥所述的发酵菌为长双歧杆菌、短双歧杆菌、卵形双歧杆菌、嗜热双歧杆菌、嗜酸乳杆菌、干酪乳杆菌、詹氏乳杆菌、拉曼乳杆菌中的一种或几种。
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