CN105533379B - 一种玉竹保健饮料及其制备方法 - Google Patents
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Abstract
本发明采用玉竹根茎和土人参肉质根分别加适量的水进行机械匀浆，酶解高温处理、过滤除渣，调味，瞬时灭菌罐装得果蔬复合饮料。该法能充分利用玉竹和土人参根中大量滋补强壮作用的物质，该法制备的饮料具有健脾润肺，止咳，滋阴等作用。由于采用复合纤维素酶水解，有利于玉竹多糖快速释放，提高了玉竹使用效率。本配方适用于广大消费者，工艺简单，易于操作。
Description
技术领域
本发明具体涉及一种玉竹保健饮料及其制备方法，属于食品加工技术领域。
背景技术
玉竹为百合科黄精属多年生草本植物，又名萎蕤、地管子、尾参、铃铛菜、竹节黄、竹根七、甜根菜等。以其干燥根茎入药，以萎蕤之名始载于《神农本草经》，列为上品，其性平，味甘、微寒，具有养阴、润燥、除烦、止渴的功效。属于常用中药之一，除药用外，还可食用。玉竹根茎中主要含有甾体皂苷，尤其是甾体螺旋皂苷和五环甾醇的糖苷，并含多糖、黄酮及其糖苷以及多种蒽醌类化合物。近来的药理研究表明，玉竹具有增强免疫力、扩张血管、抗急性心肌缺血、降压、抗衰老、抗菌、降血脂、抗动脉粥样硬化、抗肿瘤等作用。现今玉竹用于治疗热病(口燥咽干、干咳少痰、心烦心悸、糖尿病等)，强调其滋阴润肺，生津养胃之功。其综合利用经济价值正逐渐引起人们的重视。其市场需求量逐年增加，而野生资源有限，不能满足需要，致使价格不断上涨，为缓解供应紧张，许多地区已经开始进行人工种植。
中国玉竹资源丰富，广泛分布于东北、华北、西北、华东、华中各省区，而湘玉竹是世界公认的质地优良的湖南大宗中药材之一，产量占全国总产量的60％以上，在湖南省中药材生产与出口创汇产品中占有显著位置，其价格升降往往左右着全国市场行情。湖南玉竹已有200多年的种植历史，最初主要以野生采挖与零星种植为主。20世纪80年代中后期，随着市场需求的不断增大，开始进行人工规模化种植。
土人参，又名假人参、参草、土高丽参，水人参，紫人参等，属中央种子目，马齿苋科一年生或多年生草本。株无毛，高30-100厘米。主根粗壮，圆锥形，有少数分枝，皮黑褐色，断面乳白色。茎直立，肉质，基部近木质，多少分枝，圆柱形，有时具槽。叶互生或近对生，具短柄或近无柄，叶片稍肉质，倒卵形或倒卵状长椭圆形，长5-10厘米，宽2.5-5厘米，顶端急尖，有时微凹，具短尖头，基部狭楔形，全缘。圆锥花序顶生或腋生，较大形，常二叉状分枝，具长花序梗；花小，直径约6毫米；总苞片绿色或近红色，圆形，顶端圆钝，长3-4毫米；苞片2，膜质，披针形，顶端急尖，长约1毫米；花梗长5-10毫米；萼片卵形，紫红色，早落；花瓣粉红色或淡紫红色，长椭圆形、倒卵形或椭圆形，长6-12毫米，顶端圆钝，稀微凹；雄蕊(10-)15-20，比花瓣短；花柱线形，长约2毫米，基部具关节；柱头3裂，稍开展；子房卵球形，长约2毫米。蒴果近球形，直径约4毫米，3瓣裂，坚纸质；种子多数，扁圆形，直径约1毫米，黑褐色或黑色，有光泽。花期6-7月，果期9-10月。根入药，滋补强壮。土人参栽培容易，繁殖迅速，病少虫微，根、叶均可食用，可炒、可做汤、可涮、可炖，药蔬兼用。作为蔬菜食用部分是不断生长的嫩茎叶为宾馆蔬菜。肉质根，是一种药用补品，具有滋补强壮作用，健脾润肺，止咳，调经。用于脾虚劳倦、泄泻，肺劳咳痰带血、眩晕潮热、盗汗自汗、月经不调、带下。补中益气，润肺生津。用于气虚乏力，体虚自汗，脾虚泄泻，肺燥咳嗽，乳汁稀少。在土人参根茎中含有齐墩果酸、十八酸单甘酯、β-谷甾醇等有效活性成份。
发明内容
本发明的目的就是要提供一种方法简单、成本低、具有抗氧化、滋阴等功能、便于工业化生产，所得产品口感好、营养丰富的果蔬复合饮料制备方法。
本发明采用的技术方案包括：采用玉竹根茎和土人参肉质根分别加适量的水进行机械匀浆，酶解高温处理、过滤除渣，调味，瞬时灭菌罐装得果蔬复合饮料。
因此，本发明提供一种玉竹保健饮料及其制备方法，其具体步骤包括：
(1)选用质地好的玉竹根茎进行切片，加入一定量的水进行混合，采用匀浆机进行机械匀浆10～30min，得匀浆液，其中加入水量的体积L与玉竹根茎重量kg比为2～4：1；
(2)将精选的优质鲜嫩土人参肉质根削皮洗净后晾干后切碎成片备用；
(3)将切碎的土人参加入水和蔗糖，加热至60～80℃煎煮30～60min后，过滤，冷却至室温，制得土人参提取液，其中加入水量的体积L与切碎的土人参重量kg、蔗糖重量kg比为200：1～30：2～10；
(4)将土人参提取液加入食用级的脱色活性碳进行脱色10～30min，过滤得土人参精制液；
(5)将匀浆液加入复合纤维素酶进行酶解3～10h，在80～100℃煎煮30～60min后，过滤，得滤液，向其中加入土人参精制液进行混合，加入柠檬酸和食用香精，搅拌调味10～30min，陶瓷膜过滤一次，得滤液Ⅰ；
(6)将滤液Ⅰ加入乳酸链球菌素,使乳酸链球菌素浓度在0.4％～1.2％，在121℃瞬时灭菌，罐装。
在一个实施方案中，步骤(1)中采用的机械匀浆，主要是将玉竹根茎进行常压下低速匀浆即可，匀浆时间为10～30min。
在一个实施方案中，步骤(3)、(4)、(5)的过滤过程是纱布过滤，优选是三层纱布过滤2次。
在一个实施方案中，步骤(4)中所述脱色活性碳的量kg和匀浆液的体积L比为2～15:100。
在一个实施方案中，步骤(5)中所述复合纤维素酶的量，使酶的终浓度在3U/mL以上。
在一个实施方案中，步骤(5)中所述土人参精制液的体积L和匀浆液的体积L比为1～4:5。
在一个实施方案中，其中步骤(5)加入的柠檬酸，其中优选是加入柠檬酸的质量kg至终浓度为0.02％～0.04％，％为质量体积比。
在一个实施方案中，其中步骤(5)加入的食用香精，其中优选是加入食用香精的质量kg至终浓度为0.04％～0.08％，％为质量体积比。
在一个实施方案中，其中步骤(6)所述瞬时灭菌的时间为6～20S。
技术效果
1、本发明能充分利用玉竹和土人参根中大量滋补强壮作用的物质，该法制备的饮料具有健脾润肺，止咳，滋阴等作用。
2、由于采用复合纤维素酶水解，有利于玉竹多糖快速释放，提高了玉竹使用效率。
3、本配方适用于广大消费者，工艺简单，易于操作。
具体实施方式
下面，本发明将用实施例进行进一步的说明，但是它并不限于这些实施例的任一个或类似实例。
实施例1
将精选的优质鲜嫩土人参肉质根削皮洗净后晾干后用刀切碎成片备用。将切碎的土人参100kg加入1200L水和40kg蔗糖，加热至70℃煎煮45min后，三层纱布过滤2次，冷却至室温，制得750L土人参提取液。向750L土人参提取液加入食用级的脱色活性碳25kg进行脱色20min，三层纱布过滤2次得土人参精制液。选用质地好的玉竹根茎200kg进行切片，加入700L的水进行混合，采用匀浆机进行低速匀浆(100～300转/min)，匀浆时间为25min，得匀浆液。将匀浆液加入复合纤维素酶，使复合纤维素酶的终浓度在5U/mL，进行酶解6h，在90℃煎煮40min后，三层纱布过滤2次，得460L滤液，向其中加入200L土人参精制液进行混合，加入150g柠檬酸和350g食用香精，搅拌调味15min，陶瓷膜过滤一次得滤液Ⅰ。将向滤液Ⅰ中加入6kg乳酸链球菌素，在121℃瞬时灭菌15S，罐装。
实施例2
将精选的优质鲜嫩土人参肉质根削皮洗净后晾干后用刀切碎成片备用。将切碎的土人参100kg加入1200L水和40kg蔗糖，加热至70℃煎煮45min后，三层纱布过滤2次，冷却至室温，制得750L土人参提取液。向750L土人参提取液加入食用级的脱色活性碳25kg进行脱色20min，三层纱布过滤2次得土人参精制液。选用质地好的玉竹根茎100kg进行切片，加入400L的水进行混合，采用匀浆机进行低速匀浆(100～300转/min)，匀浆时间为25min，得匀浆液。将匀浆液加入复合纤维素酶，使复合纤维素酶的终浓度在6U/mL，进行酶解4h，在100℃煎煮30min后，三层纱布过滤2次，得200L滤液，向其中加入140L土人参精制液进行混合，加入100g柠檬酸和210g食用香精，搅拌调味15min，陶瓷膜过滤一次得滤液Ⅰ。将滤液Ⅰ加入2kg乳酸链球菌素，在121℃瞬时灭菌10S，罐装。
Claims (6)
1.一种玉竹保健饮料的制备方法，其具体步骤包括：
(1)选用质地好的玉竹根茎进行切片，加入一定量的水进行混合，采用匀浆机进行机械匀浆10～30min，得匀浆液，其中加入水量的体积L与玉竹根茎重量kg比为2～4：1；
(2)将精选的优质鲜嫩土人参肉质根削皮洗净后晾干后切碎成片备用；
(3)将切碎的土人参加入水和蔗糖，加热至60～80℃煎煮30～60min后，过滤，冷却至室温，制得土人参提取液，其中加入水量的体积L与切碎的土人参重量kg、蔗糖重量kg比为200：1～30：2～10；
(4)将土人参提取液加入食用级的脱色活性碳进行脱色10～30min，过滤得土人参精制液，其中脱色活性碳的量kg和匀浆液的体积L比为2～15:100；
(5)将匀浆液加入复合纤维素酶进行酶解3～10h，在80～100℃煎煮30～60min后，过滤，得滤液，向其中加入土人参精制液进行混合，加入柠檬酸和食用香精，搅拌调味10～30min，陶瓷膜过滤一次，得滤液Ⅰ，其中土人参精制液的体积L和匀浆液的体积L比为1～4:5；
(6)将滤液Ⅰ加入乳酸链球菌素,使乳酸链球菌素浓度在0.4％～1.2％，在121℃瞬时灭菌，罐装。
2.根据权利要求1的方法，步骤(1)中采用的机械匀浆，将玉竹根茎进行常压下低速匀浆即可，匀浆时间为10～30min。
3.根据权利要求1的方法，步骤(5)中所述复合纤维素酶的量，使酶的终浓度在3U/mL以上。
4.根据权利要求1的方法，其中步骤(5)加入的柠檬酸，其中优选是加入柠檬酸的质量kg至终浓度为0.02％～0.04％。
5.根据权利要求1的方法，其中步骤(5)加入的食用香精，其中优选是加入食用香精的质量kg至终浓度为0.04％～0.08％。
6.根据权利要求1的方法，其中步骤(6)所述瞬时灭菌的时间为6～20S。
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