CN105558737A - 一种无糖型食用菌固体饮料及其制备方法 - Google Patents
一种无糖型食用菌固体饮料及其制备方法 Download PDFInfo
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Classifications
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- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
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- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
<b>本发明公开了一种无糖型食用菌固体饮料及其制备方法,通过食用菌提取物和大分子多糖作为原料和辅料,经过食用菌原料提取、原辅料粉碎过筛、配料称量、混合制粒、干燥整粒过程制成。本发明采用麦芽糊精等取代现有固体饮料中的白砂糖而成为新的载体。用这个载体与菊花汁配比制作出的袋装菊花汁固体饮料,具有无糖的显著优点。饮用时,将其倒入杯中,用不低于</b><b>60</b><b>°的开水冲泡并不断搅拌,可在最长为</b><b>20</b><b>秒钟的短时间内将粉末完全溶解于开水中,且水的温度越高,溶解时间越短,冲泡出的饮料香气幽长、品相优良。本发明属于无糖型食用菌固体饮料的技术创新,它填补了国内空白,且具有饮料成本低、功效丰富、制备方法简单、茶饮品相好的优点。</b>
Description
技术领域
本发明涉及一种食用菌深加工产品,具体涉及一种无糖型固体饮料及其制备方法,属于饮料制备技术领域。
背景技术
现代医学研究证明:食用菌中所含的药理活性物质之一的真菌多糖具有多种生物活性,但一种真菌多糖通常对某一生理效应有明显作用或效果单一。
在国际上,真菌多糖被称为称为“生物反应调节物”,简称“BRM”,经研究表明,一些多糖具有生物反应调节物的特征,可做为免疫增强剂和免疫激活剂等,这些活性多糖具有一个的结构,即主链由β-D(1-3)连接的葡萄糖基组成,沿主链随机分布着同β-D(1-3)边接的葡萄糖基呈梳状结构,分子量的大小随多糖的精细结构和构象不同而变化。
按研究表明,食用菌的活性多糖成份β-D(1-3)葡萄糖对异源的、同源的甚至遗传性的肿瘤都有变化。此外,它一般还具有抗细菌、抗病毒和抗凝聚的作用,提高肝功能和解毒力,提高动物耐缺氧能力和氧的利用率,降低血液的粘稠度,增加心肌收缩力,改善心律,降血糖、镇静、镇痛、平喘、止咳、化痰等的不同的功效。对于提高人体免疫能力有良好的效果。例如虫草多糖有提高免疫力延缓衰老,扶正固本,保护心脏,肝脏,抗痉挛的作用;黑木耳多糖具有增强免疫力、抗氧化、抑制肿瘤的功效;姬松茸多糖具有降血糖、提高免疫力、抗病毒、抗肿瘤等作用;灰树花多糖在抗肿瘤、调节机体免疫力、抗HIV、抗氧化和清除自由基等方面重要的生物活性;猴头菇多糖可达到提高免疫力、抗肿瘤、抗衰老、降血脂等多种生理功能。近年来,对真菌多糖的研究逐渐向多种食用菌多糖复合的生理效应的研究方向发展。许多实验证明,一些食药用真菌多糖复合作用时,效果比单味多糖更佳,且它们之间的药理作用呈现协同性。现在,许多学者对复合真菌多糖的结构分析、提取纯化工艺和临床应用等方面的研究也越来越关注。
现代食用菌饮料常是由单一食用菌制成,并且制备技术常以白砂糖作为载体做成固态颗粒,饮用时用开水冲泡,形成液态饮品。这种食用菌固体饮料因饮品中的葡萄糖含量很高,食用菌多糖成分单一,使其受益人群和产品效果都不理想。需求市场也往往因为多糖提取技术等原因,存在空白。目前提取真菌多糖方法众多,本人在先也申请了“从猴头菌子实体中提取水溶性β-葡聚糖的方法及其产品”申请号:200910159133.2。该方法科学有效,提取率高,但具体使用对于关键点用量难以掌握,对于其方法衍生转化提取其他食用菌真菌多糖也有较高的提取率。科学筛选白砂糖代替品,使固体饮料成为无糖型可用于糖尿病人。
发明内容
针对现有单一食用菌固体饮料采用白砂糖作为载体而导致饮品含糖量高,不能成为无糖型固体饮料受益于糖尿病人的弊端,本发明提供一种无糖型食用菌固体饮料及其制备方法。由于多糖是极性大分子化合物,提取提纯难度较大。本产品对食用菌原料提取浸膏均是以仿生学提取方法提取而得。
本发明的技术方案是:
本发明经过食用菌原料提取、原辅料粉碎过筛、配料称量、混合制粒、干燥整粒过程制成。
桦褐孔菌的培养发酵方法及其水溶性多糖的制备方法,其特征在于:具体包括一下步骤:
1、食用菌原料提取:将食用菌提取原料子实体粉碎得到粉末,粉末用碱液浸提,过滤除去残渣,滤液中加入乙醇,静置,过滤的沉淀;碱液加量为原料重量的5-20倍,碱液浓度选取0.1-1.0摩尔/升任一浓度均可,提取时间1-10小时;多次水提醇沉,纯化食用菌多糖;
通过碱提醇沉所得沉淀干燥后加水搅拌,而后进行α淀粉酶水解,弃去滤液,得残渣;
上步残渣酸水解(PH2.0-6.8),水解时间(1-4小时)。酸液为原料的5-20倍,无水乙醇为1-4倍。干燥醇沉后沉淀,即得食用菌浸膏;
2、称量配料:按照配方量称取原辅料浸膏或细粉,放入槽混机中,混合30-60min,原料与辅料载体比例为1:9.5或1:5,原料为三种或者三种食用菌的提取物;
3、混合制粒:混合均匀后,先用95%乙醇润湿混合料粉,搅拌均一后,再用80%的乙醇制软材,充分搅拌均匀,适当延长时间或填减乙醇,物料搅拌轻握成团,轻压即散即可,软材制好后,放入摇摆制粒机中,用14目尼龙筛进行制粒,颗粒以大小均一为宜;
4、干燥整粒:制好的颗粒放入平盘中,置于烘箱内,55℃烘干,烘之前打开烘箱门,酒精,水分散失后再关门烘,在烘的过程中注意多次翻盘,每20分钟进行一次翻盘,水分≤5%即烘干,烘干后,再次放入摇摆制粒机用14目筛进行整粒,整粒后过60目筛,所得均一颗粒即无糖型食用菌固体饮料。
所诉食用菌提取物为:猴头菇提取物,香菇提取物,灰树花提取物,蜜环菌提取物,北虫草提取物中的一种或几种。
所述辅料为:抗性糊精、辅料细粉赤藓糖醇、聚葡萄糖、麦芽糊精、低聚木糖。
所述步骤1中,碱液为氢氧化钠,乙醇为滤液的1-4倍。
一种无糖型食用菌固体饮料,采用麦芽糊精、赤藓糖醇、抗性糊精、聚葡萄糖、低聚木糖以混合比例代替白砂糖作为食用菌固体饮料的载体。麦芽糊精、赤藓糖醇、抗性糊精、聚葡萄糖、低聚木糖为固体饮料的载体,即甜味剂、填充剂和矫味剂。原料和载体比例为1:9.5~5。固体饮料辅料载体比例为:赤藓糖醇:聚葡萄糖:抗性糊精:麦芽糊精:低聚木糖=52:10:20:2.5:2.5。
本发明采用麦芽糊精等取代现有固体饮料中的白砂糖而成为新的载体。用这个载体与菊花汁配比制作出的袋装菊花汁固体饮料,具有无糖的显著优点。饮用时,将其倒入杯中,用不低于60°的开水冲泡并不断搅拌,可在最长为20秒钟的短时间内将粉末完全溶解于开水中,且水的温度越高,溶解时间越短,冲泡出的饮料香气幽长、品相优良。本发明属于无糖型食用菌固体饮料的技术创新,它填补了国内空白,且具有饮料成本低、功效丰富、制备方法简单、茶饮品相好的优点。
具体实施方式
实施例1
食用菌原料提取
提取原料子实体粉碎,通过碱提醇沉,α淀粉酶水解,酸水解(PH2.0-6.8),醇沉后干燥沉淀,即得。原辅料粉碎过筛,所有原辅料分别粉碎过60~80目筛,备用。
称量配料
按照配方量称取60Kg原细粉(猴头菇提取物6kg、香菇提取物1.8kg、灰树花提取物33g、蜜环菌提取物33g、北虫草提取物33g、人参提取物33g、抗性糊精12kg、辅料细粉赤藓糖醇31.13kg、聚葡萄糖6kg、麦芽糊精1.5kg、低聚木糖1.5kg、放入槽混机中,混合40min。
混合制粒
混合均匀后,先用4.5Kg95%乙醇润湿混合料粉,搅拌均一后,再用2.6Kg80%的乙醇制软材,充分搅拌均匀,适当延长时间或填减乙醇,物料搅拌轻握成团,轻压即散即可。软材制好后,放入摇摆制粒机中,用14目尼龙筛进行制粒。颗粒以大小均一为宜。
干燥整粒
制好的颗粒放入平盘中,置于烘箱内,55℃烘干,烘之前打开烘箱门,酒精,水分散失后再关门烘,在烘的过程中注意多次翻盘,每20分钟进行一次翻盘。水分≤5%即烘干,烘干后,再次放入摇摆制粒机用14目筛进行整粒。整粒后过60目筛,所得均一颗粒即无糖型食用菌固体饮料。
实施例2
食用菌原料提取
提取原料子实体粉碎,通过碱提醇沉,α淀粉酶水解,酸水解(PH2.0-6.8),醇沉后干燥沉淀,即得。
原辅料粉碎过筛
所有原辅料分别粉碎过60~80目筛,备用。
称量配料
按照配方量称取60Kg原辅料细粉(姬松茸提取物4.8kg、香菇提取物2.4kg、灰树花提取物33g、蜜环菌提取物33g、松茸提取物33g、桑黄提取物33g、抗性糊精12kg、赤藓糖醇31.13kg、聚葡萄糖6kg、麦芽糊精1.5kg、低聚木糖1.5kg)放入槽混机中,混合30min。
混合制粒
混合均匀后,先用4.5Kg95%乙醇润湿混合料粉,搅拌均一后,再用2.4Kg80%的乙醇制软材,充分搅拌均匀,适当延长时间或填减乙醇,物料搅拌轻握成团,轻压即散即可。软材制好后,放入摇摆制粒机中,用14目尼龙筛进行制粒。颗粒以大小均一为宜。
干燥整粒
制好的颗粒放入平盘中,置于烘箱内,55℃烘干,烘之前打开烘箱门,酒精,水分散失后再关门烘,在烘的过程中注意多次翻盘,每20分钟进行一次翻盘。水分≤5%即烘干,烘干后,再次放入摇摆制粒机用14目筛进行整粒。整粒后过60目筛,所得均一颗粒即无糖型食用菌固体饮料。
实施例3
抗性糊精由淀粉加工而成,是将焙烤糊精的难消化成分用工业技术提取处理并精炼而成的一种低热量葡聚糖,属于低分子水溶性膳食纤维,是一种低热量可溶性食品原料.抗性糊精血糖反应低,热量释放时间长,对控制体重有益,对肠道健康有益,耐受剂量高,除了简单地强化饮食的纤维含量外,对健康也有多方面的益处,
实施例4
聚葡萄糖是一种新型的水溶性膳食纤维,食用后具有保持肠胃通畅的功能。聚葡萄糖除具有不溶性膳食纤维所特有的明显增加粪便体积、增强通便、降低肠道癌的风险等的作用外,还具有不溶性膳食纤维所不具备或不明显的功能,如结合清除体内的胆酸,明显降低血清胆固醇,更容易引致饱腹感,能明显降低饭后血糖水平等。食用聚葡萄糖产生的热量只有蔗糖的25%、脂肪的11%。由于聚葡萄糖的发热量极低,很少能转化为脂肪,不会引起肥胖。
实施例5
低聚木糖又称木寡糖,是由2-7个木糖分子以β-1,4糖苷键结合而成的功能性聚合糖。以上使用的的功能性糖,一般由于缺少相应的分解酶所以在胃肠道上半部分并不被消化,只是到了肠道的下半部分(大肠)被发酵,这有利于肠道有益菌(双歧杆菌、乳杆菌)的繁殖,并抑制有害菌如梭状芽孢杆菌和拟杆菌。功能性糖被有益菌发酵产生短链脂肪酸如丁酸等,降低了肠道pH值,可以帮助抵抗感染,并降低癌症的危险性。因而,以上功能性糖能给食品配方师提供有益于消化道健康的益生元配料。
实施例6
膳食中添加以上功能性糖能够促进肠道对钙的吸收,是因为功能性糖在肠道中被发酵产生短链脂肪酸使肠道的环境酸化,而酸化环境增加了钙等微量元素的吸收。
实施例7
赤藓糖醇是一种低热量甜味剂,没有木糖醇食过多升高血中甘油三酯的可能性,从而还会引起腹泻,不能一次大量服用的弊端。由于其热量值在众多糖类中是最低的,接近于零,号称“零”热量,有利于降低高热量食品的热值。赤藓糖醇的甜度也较高,为10%蔗糖水溶液甜度的60%~70%,口味与蔗糖十分相似,无后苦味;甜味爽净,不被酶所降解,只能透过肾(易被小肠吸收)从血液中排至尿中排出,不参与糖代谢和血糖变化,故宜于糖尿病患者食用。在结肠中不致发酵,可避免肠胃不适、不龋齿。
实施例8
麦芽糊精是DE值5-20的淀粉水解产物。它是一种介于淀粉和淀粉糖之间的营养性多糖。褐变是食品中普遍存在的一种变色现象,尤其是新鲜果蔬原料进行加工时或经贮藏或受机械损伤后,食品原来的色泽变暗,这些变化都属于褐变。在一些食品加工中,褐变是有害的,它不仅影响风味,而且降低营养价值,当食品体系中有大量还原糖和蛋白质存在时,将其高温处理易引起裼变反应。由于麦芽糊精DE值较低,裼变反应程度较小,可作为一种惰性包埋材料用于敏感性化学物质,如香精、香料、药物等微胶囊化。麦芽糊精易被人体吸收,可用于运动员、病人、婴幼儿等功能奶粉,如无蔗糖奶粉、运动饮料中。使产品体积膨胀、不易结块、速溶、冲调性好,提高营养比价固定风味。而且这对预防牙龋病、高血压和糖尿病等也有积极意义。
Claims (4)
1.一种无糖型食用菌固体饮料及其制备方法,其特征在于:具体包括一下步骤:
(1)、食用菌原料提取:将食用菌提取原料子实体粉碎得到粉末,粉末用碱液浸提,过滤除去残渣,滤液中加入乙醇,静置,过滤的沉淀;碱液加量为原料重量的5-20倍,碱液浓度选取0.1-1.0摩尔/升任一浓度均可,提取时间1-10小时;多次水提醇沉,纯化食用菌多糖;通过碱提醇沉所得沉淀干燥后加水搅拌,而后进行α淀粉酶水解,弃去滤液,得残渣;上步残渣酸水解(PH2.0-6.8),水解时间(1-4小时),酸液为原料的5-20倍,无水乙醇为1-4倍,干燥醇沉后沉淀,即得食用菌浸膏;
(2)、称量配料:按照配方量称取原辅料浸膏或细粉,放入槽混机中,混合30-60min,原料与辅料载体比例为1:9.5或1:5,原料为三种或者三种食用菌的提取物;
(3)、混合制粒:混合均匀后,先用95%乙醇润湿混合料粉,搅拌均一后,再用80%的乙醇制软材,充分搅拌均匀,适当延长时间或填减乙醇,物料搅拌轻握成团,轻压即散即可,软材制好后,放入摇摆制粒机中,用14目尼龙筛进行制粒,颗粒以大小均一为宜;
(4)、干燥整粒:制好的颗粒放入平盘中,置于烘箱内,55℃烘干,烘之前打开烘箱门,酒精,水分散失后再关门烘,在烘的过程中注意多次翻盘,每20分钟进行一次翻盘,水分≤5%即烘干,烘干后,再次放入摇摆制粒机用14目筛进行整粒,整粒后过60目筛,所得均一颗粒即无糖型食用菌固体饮料。
2.根据权利要求1所诉的一种无糖型食用菌固体饮料及其制备方法,其特征在于:所诉食用菌提取物为:猴头菇提取物,香菇提取物,灰树花提取物,蜜环菌提取物,北虫草提取物中的一种或几种。
3.根据权利要求1所诉的一种无糖型食用菌固体饮料及其制备方法,其特征在于:所述辅料为:抗性糊精、辅料细粉赤藓糖醇、聚葡萄糖、麦芽糊精、低聚木糖。
4.根据权利要求1所诉的一种无糖型食用菌固体饮料及其制备方法的制作方法,其特征在于:所述步骤1中,碱液为氢氧化钠,乙醇为滤液的1-4倍。
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CN106551056A (zh) * | 2016-11-25 | 2017-04-05 | 广东大鹏医药科技有限公司 | 一种金莲花凉茶固体饮料及其制备方法 |
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CN108013472A (zh) * | 2017-11-24 | 2018-05-11 | 浙江百山祖生物科技有限公司 | 一种利用微囊化技术制备食用菌多糖制剂的生产工艺 |
CN114304464A (zh) * | 2022-01-25 | 2022-04-12 | 福建省顺昌县饶氏佰钰食品有限公司 | 一种海鲜菇人参复合固体饮料及其制备方法 |
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