CN105685744A - 一种功能饮料 - Google Patents
一种功能饮料 Download PDFInfo
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- 235000020510 functional beverage Nutrition 0.000 title abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013361 beverage Nutrition 0.000 claims abstract description 23
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 23
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 23
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 23
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000005493 rutin Nutrition 0.000 claims abstract description 23
- 229960004555 rutoside Drugs 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 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 abstract description 22
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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
- 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
- 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)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供了一种功能饮料,由下述重量份数的原料组成,水100份,蔗糖5-10份,柠檬酸0.1-0.5份,牛磺酸0.017-0.102份,山梨酸钾0.007-0.068份,赖氨酸0.007-0.034份,肌醇0.007-0.034份,咖啡因0.007-0.034份,烟酰胺0.003-0.007份,芦丁0.04-0.1份。本发明的优点是添加芦丁的饮料比不添加芦丁的饮料能够显著减少丙酮醛和3-脱氧葡萄糖醛酮的含量。一定程度上减少人体对有害物质丙酮醛和3-脱氧葡萄糖醛酮的摄入,提高功能饮料食品的安全性。本发明的技术方案、设备简单,易于生产,方便推广。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种功能饮料。
背景技术
功能饮料是指通过调整饮料中营养素的成分和含量比例,在一定程度上调节人体功能的饮料。据有关资料对功能性饮料的分类,认为广义的功能饮料包括运动饮料、能量饮料和其他有保健作用的饮料。功能饮料是2000年来风靡于欧美和日本等发达国家的一种健康饮品。它含有钾、钠、钙、镁等电解质,成分与人体体液相似,饮用后更能迅速被身体吸收,及时补充人体因大量运动出汗所损失的水分和电解质(盐分),使体液达到平衡状态。当饮用功能性饮料成为一种时尚,这一产业也随之欣欣向荣。行业刊物《饮料系列》编辑巴里·纳坦松说,功能性饮料的产业价值已高达15亿美元,产品类型超过150种。功能饮料在中国的受到越来越多的消费者喜爱,中国逐渐成为功能性饮料的消费大国。
丙酮醛和3-脱氧葡萄糖醛酮属于α-二羰基化合物。α-二羰基化合物具有化学和生物活性结构,是美拉德反应的重要中间活性产物,可以在食品热加工过程中形成,是食品中颜色和芳香物质的重要前体物,但是,α-二羰基化合物会导致食品营养的损失,并产生有毒有害物质。现研究一致认为,α-二羰基化合物可以很容易地修饰蛋白,和蛋白质发生反应,引起蛋白质的变性,最终反应形成末期糖化终产物(advancedglycationendproducts/AGEs),并且进一步诱导细胞损伤,产生某些潜在毒性。类似于蛋白质糖基化反应的机制,α-二羰基化合物也很容易修饰DNA,与DNA反应后形成DNA-末期糖化终端产物。此外,α-二羰基化合物还可能和磷脂反应生成终端产物。除了糖基化反应活性,α-二羰基化合物还具有细胞毒性,能调节细胞信号的转导,参与许多慢性疾病的产生和发展。研究结果显示α-二羰基化合物在体内的积累会加速组织氧化应激反应,并导致某些慢性疾病,如糖尿病,尿毒症和阿尔茨海默氏病的产生。除此之外,有研究认为,丙酮醛与牙周炎的发病也有密切关系。
功能饮料在生产过程中会产生一定的丙酮醛和3-脱氧葡萄糖醛酮,在对人体产生益处的同时也会产生负作用,因此降低功能饮料中丙酮醛和3-脱氧葡萄糖醛酮的含量是急于解决的问题,也是功能饮料发展过程中必须要解决的一个问题。
发明内容
本发明的目的是提供一种低丙酮醛和3-脱氧葡萄醛酮功能饮料及其制备方法。为解决上述问题,本发明提供的技术方案是:
一种功能饮料,由下述重量份数的原料组成,水100份,蔗糖5-10份,柠檬酸0.1-0.5份,牛磺酸0.017-0.102份,山梨酸钾0.007-0.068份,赖氨酸0.007-0.034份,肌醇0.007-0.034份,咖啡因0.007-0.034份,烟酰胺0.003-0.007份,芦丁0.04-0.1份。
进一步,由下述重量份数的原料组成,水100份,蔗糖7.174份,柠檬酸0.1224份,牛磺酸0.034份,山梨酸钾0.0204份,赖氨酸0.0204份,肌醇0.0204份,咖啡因0.0204份,烟酰胺0.0041份,芦丁0.05份。
本发明所述功能饮料的方法,包括如下步骤:
(1)将所需量的水烧开,将所需量的蔗糖溶解在开水中,得到糖水,等待糖水温度降至45℃;
(2)向步骤(1)糖水中加入柠檬酸,牛磺酸,山梨酸钾份,赖氨酸,肌醇,咖啡因,烟酰胺和芦丁,充分溶解并混匀,得到调配液;
(3)将步骤(2)的调配液进行冷却,再进行过滤,得到饮料;
(4)将步骤(3)得到的饮料进行灌装,密封;
(5)将步骤(4)罐装的饮料进行杀菌,最后冷却至室温。
芦丁(Rutin),化学名称为5,7,3’,4’-四羟基-3-芸香糖黄酮。芦丁分子式为C27H30O16,相对分子质量为610.5,是由槲皮素C3位上的羟基和芸香糖结合而形成的双糖,为黄绿色粉末或淡黄色针状晶体,常含有3个结晶水,味苦,置空气中颜色变深,熔点176-178℃,255℃时分解。芦丁广泛存在于自然界,荞麦、水果和果皮(特别是柑橘类水果)、番茄等植物中都含有芦丁。芦丁既可作为治疗药物,又可作为保健品。芦丁不只具备类似维生素P的作用,能降低毛细血管通透性和脆性,还有抗炎、降血脂、抗脂质过氧化作用等生理药理活性。在食品工业中芦丁除了可作为保健品外,还可作为抗氧剂和天然食用黄色素。
本发明的优点是添加芦丁的饮料比不添加芦丁的饮料能够显著减少丙酮醛和3-脱氧葡萄糖醛酮的含量。一定程度上减少人体对有害物质丙酮醛和3-脱氧葡萄糖醛酮的摄入,提高功能饮料食品的安全性。本发明的技术方案、设备简单,易于生产,方便推广。
附图说明
图1芦丁对丙酮醛、3-脱氧葡萄糖醛酮产生量的影响。
具体实施方式
实施例一
制备一种功能饮料,包括如下步骤:
(1)将10L烧开,将717.4g的蔗糖用开水溶解,等待糖水温度降至45℃。
(2)向步骤(1)糖水中加入柠檬酸12.24g,牛磺酸3.4g,山梨酸钾2.04g,赖氨酸2.04g,肌醇2.04g,咖啡因2.04g,烟酰胺0.41g,芦丁4g。使其充分的调配,得到调配液。
(3)将步骤(2)的调配液进行冷却,再进行过滤,得到饮料。
(4)将步骤(3)过滤的饮料进行灌装,密封。
(5)将步骤(4)分装的饮料进行杀菌,最后冷却至室温。
该实施例添加芦丁4g(0.4g/kg)时,产品中丙酮醛和3-脱氧葡萄醛酮的量分别减少43.4%和53.2%,能够显著降低功能饮料中α-二羰基物质引起的安全危害。
实施例二
制备一种功能饮料,包括如下步骤:
(1)将10L烧开,将500g的蔗糖用开水溶解,等待糖水温度降至45℃。
(2)向步骤(1)糖水中加入柠檬酸10g,牛磺酸1.7g,山梨酸钾0.7g,赖氨酸0.7g,肌醇0.7g,咖啡因0.7g,烟酰胺0.3g,芦丁5g。使其充分的调配,得到调配液。
(3)将步骤(2)的调配液进行冷却,再进行过滤,得到饮料。
(4)将步骤(3)过滤的饮料进行灌装,密封。
(5)将步骤(4)分装的饮料进行杀菌,最后冷却至室温。
实施例三
制备一种功能饮料,包括如下步骤:
(1)将10L烧开,将1000g的蔗糖用开水溶解,等待糖水温度降至45℃。
(2)向步骤(1)糖水中加入柠檬酸50g,牛磺酸10.2g,山梨酸钾6.8g,赖氨酸3.4g,肌醇3.4g,咖啡因3.4g,烟酰胺0.7g,芦丁10g。使其充分的调配,得到调配液。
(3)将步骤(2)的调配液进行冷却,再进行过滤,得到饮料。
(4)将步骤(3)过滤的饮料进行灌装,密封。
(5)将步骤(4)分装的饮料进行杀菌,最后冷却至室温。
以上所述仅为本发明创造的较佳实施例而已,并不用以限制本发明创造,凡在本发明创造的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明创造的保护范围之内。
Claims (3)
1.一种功能饮料,其特征在于,由下述重量份数的原料组成,水100份,蔗糖5-10份,柠檬酸0.1-0.5份,牛磺酸0.017-0.102份,山梨酸钾0.007-0.068份,赖氨酸0.007-0.034份,肌醇0.007-0.034份,咖啡因0.007-0.034份,烟酰胺0.003-0.007份,芦丁0.04-0.1份。
2.根据权利要求1所述的一种功能饮料,其特征在于,由下述重量份数的原料组成,水100份,蔗糖7.174份,柠檬酸0.1224份,牛磺酸0.034份,山梨酸钾0.0204份,赖氨酸0.0204份,肌醇0.0204份,咖啡因0.0204份,烟酰胺0.0041份,芦丁0.05份。
3.一种制备权利要求1或2任一权利要求所述的功能饮料的方法,其特征在于,包括如下步骤:
(1)将所需量的水烧开,将所需量的蔗糖溶解在开水中,得到糖水,等待糖水温度降至45℃;
(2)向步骤(1)糖水中加入柠檬酸,牛磺酸,山梨酸钾份,赖氨酸,肌醇,咖啡因,烟酰胺和芦丁,充分溶解并混匀,得到调配液;
(3)将步骤(2)的调配液进行冷却,再进行过滤,得到饮料;
(4)将步骤(3)得到的饮料进行灌装,密封;
(5)将步骤(4)罐装的饮料进行杀菌,最后冷却至室温。
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