CN105852003A - 一种营养玫瑰乌梅蜜及其制备方法 - Google Patents
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Abstract
本发明公开了一种营养玫瑰乌梅蜜,由下列重量份的原料制成:鸭肝9‑13、豆渣14‑16、玫瑰露20‑22、乌梅6‑7、蒜泥4‑5、枳壳2.2‑2.4、桑叶1.8‑2、芡实叶1.3‑2、蜂蜜150‑200、短梗五加果60‑70、海藻酸钠1.9‑2、壳聚糖1.7‑1.8、氯化钙1.2‑1.4、1‑2%的醋酸50‑60,本发明由短梗五加果制得的短梗五加果花色苷具有很好的有抗氧化、抗突变、抗肿瘤、保护心脑血管、改善视力、抗辐射、提高免疫等功效,并采用了微胶囊技术将其包埋在一个密闭的胶囊中,较好地保持原有的生物活性且具有一定的缓释效果,扩大了短梗五加果花色苷使用范围及拓宽短梗五加产业链。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及一种营养玫瑰乌梅蜜及其制备方法。
背景技术
短梗五加果是一种药食同源食品,含有丰富的黄酮、多糖、维生素、矿物质、必需氨基酸、超氧化物歧化酶等成分,短梗五加果呈紫黑色,花色苷含量较高。研究表明,花色苷具有抗氧化、抗突变、抗肿瘤、保护心脑血管、改善视力、抗辐射、提高免疫等功效,但由于短梗五加果花色苷含有不饱和键和易氧化的官能团,性质不够稳定,在加工和贮藏过程中易受pH值、温度、光照、金属离子等因素的影响而发生降解,影响了其在各领域的应用。因此,可通过某些方法将花色苷有效保护起来,增加其稳定性,扩大应用范围。
微胶囊技术是采用天然或合成的高分子材料将敏感的物质包埋在一个密闭的胶囊中,减少被包埋的物质与外界环境的接触,较好地保持原有的生物活性且具有一定的缓释效果。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种营养玫瑰乌梅蜜及其制备方法。
本发明是通过以下技术方案实现的:
一种营养玫瑰乌梅蜜,由下列重量份的原料制成:
鸭肝9-13、豆渣14-16、玫瑰露20-22、乌梅6-7、蒜泥4-5、枳壳2.2-2.4、桑叶1.8-2、芡实叶1.3-2、蜂蜜150-200、短梗五加果60-70、海藻酸钠1.9-2、壳聚糖1.7-1.8、氯化钙1.2-1.4、1-2%的醋酸50-60,0.1-0.15%柠檬酸适量。
所述的一种营养玫瑰乌梅蜜的制备方法,包括以下步骤:
(1)将枳壳、桑叶、芡实叶用7-9倍量的水浸提后,滤得药汁,再经喷雾干燥,得到中药粉;
(2)取鸭肝洗净后切片,再与豆渣混合拌匀后置于蒸锅上隔水熏蒸20-25分钟,取得锅内物料,筛除豆渣后将剩余物料与蒜泥混合剁碎,再共同烘干磨粉;
(3)取短梗五加果烘干磨粉,将所得粉末加入到36-40倍的85-90%的乙醇溶液中,搅拌条件下加入混合体系重量0.1-0.2%的柠檬酸,在30-35℃下保温100-140分钟,抽滤,将滤液蒸馏除去乙醇,常温干燥,即得短梗五加果花色苷;
(4)将壳聚糖、氯化钙混合,加入到上述1-2%的醋酸中,得酸液;
(5)将上述海藻酸钠加入到其重量170-200倍的蒸馏水中,在45-50℃磁力搅拌25-30min,冷却至室温,加入上述短梗五加果花色苷,混匀,滴加上述酸液,滴加完毕后置于摇床上,30-35℃下恒温反应30-35min,抽滤后,将滤饼水洗,置于真空干燥箱内干燥,得到短梗五加果花色苷微球;
(6)取乌梅、玫瑰露混合倒入锅中,浸煮15-18分钟,再滤得锅内汤料,收取待用;
(7)将上述各步骤所得物料与蜂蜜混合,再添加入剩余各物料,混合拌匀后,灭菌封装,即得。
本发明的优点是:本发明由短梗五加果制得的短梗五加果花色苷具有很好的有抗氧化、抗突变、抗肿瘤、保护心脑血管、改善视力、抗辐射、提高免疫等功效,并采用了微胶囊技术将其包埋在一个密闭的胶囊中,较好地保持原有的生物活性且具有一定的缓释效果,扩大了短梗五加果花色苷使用范围及拓宽短梗五加产业链;
本发明香气扑鼻,营养丰富,还添加有枳壳、桑叶、芡实叶等食药材,富予了本发明清肺润燥、平肝明目、健脾开胃、行气活血的保健功效。
具体实施方式
一种营养玫瑰乌梅蜜,由下列重量份的原料制成:
鸭肝9、豆渣14、玫瑰露20、乌梅6、蒜泥4、枳壳2.2、桑叶1.8、芡实叶1.3、蜂蜜150、短梗五加果60、海藻酸钠1.9、壳聚糖1.7、氯化钙1.2、1%的醋酸50,0.1%柠檬酸适量。
所述的一种营养玫瑰乌梅蜜的制备方法,包括以下步骤:
(1)将枳壳、桑叶、芡实叶用7倍量的水浸提后,滤得药汁,再经喷雾干燥,得到中药粉;
(2)取鸭肝洗净后切片,再与豆渣混合拌匀后置于蒸锅上隔水熏蒸20分钟,取得锅内物料,筛除豆渣后将剩余物料与蒜泥混合剁碎,再共同烘干磨粉;
(3)取短梗五加果烘干磨粉,将所得粉末加入到36倍的85%的乙醇溶液中,搅拌条件下加入混合体系重量0.1%的柠檬酸,在30℃下保温100分钟,抽滤,将滤液蒸馏除去乙醇,常温干燥,即得短梗五加果花色苷;
(4)将壳聚糖、氯化钙混合,加入到上述1%的醋酸中,得酸液;
(5)将上述海藻酸钠加入到其重量170倍的蒸馏水中,在45℃磁力搅拌25min,冷却至室温,加入上述短梗五加果花色苷,混匀,滴加上述酸液,滴加完毕后置于摇床上,30℃下恒温反应30min,抽滤后,将滤饼水洗,置于真空干燥箱内干燥,得到短梗五加果花色苷微球;
(6)取乌梅、玫瑰露混合倒入锅中,浸煮15分钟,再滤得锅内汤料,收取待用;
(7)将上述各步骤所得物料与蜂蜜混合,再添加入剩余各物料,混合拌匀后,灭菌封装,即得。
Claims (2)
1.一种营养玫瑰乌梅蜜,其特征在于由下列重量份的原料制成:
鸭肝9-13、豆渣14-16、玫瑰露20-22、乌梅6-7、蒜泥4-5、枳壳2.2-2.4、桑叶1.8-2、芡实叶1.3-2、蜂蜜150-200、短梗五加果60-70、海藻酸钠1.9-2、壳聚糖1.7-1.8、氯化钙1.2-1.4、1-2%的醋酸50-60,0.1-0.15%柠檬酸适量。
2.如权利要求1所述的一种营养玫瑰乌梅蜜的制备方法,其特征在于包括以下步骤:
(1)将枳壳、桑叶、芡实叶用7-9倍量的水浸提后,滤得药汁,再经喷雾干燥,得到中药粉;
(2)取鸭肝洗净后切片,再与豆渣混合拌匀后置于蒸锅上隔水熏蒸20-25分钟,取得锅内物料,筛除豆渣后将剩余物料与蒜泥混合剁碎,再共同烘干磨粉;
(3)取短梗五加果烘干磨粉,将所得粉末加入到36-40倍的85-90%的乙醇溶液中,搅拌条件下加入混合体系重量0.1-0.2%的柠檬酸,在30-35℃下保温100-140分钟,抽滤,将滤液蒸馏除去乙醇,常温干燥,即得短梗五加果花色苷;
(4)将壳聚糖、氯化钙混合,加入到上述1-2%的醋酸中,得酸液;
(5)将上述海藻酸钠加入到其重量170-200倍的蒸馏水中,在45-50℃磁力搅拌25-30min,冷却至室温,加入上述短梗五加果花色苷,混匀,滴加上述酸液,滴加完毕后置于摇床上,30-35℃下恒温反应30-35min,抽滤后,将滤饼水洗,置于真空干燥箱内干燥,得到短梗五加果花色苷微球;
(6)取乌梅、玫瑰露混合倒入锅中,浸煮15-18分钟,再滤得锅内汤料,收取待用;
(7)将上述各步骤所得物料与蜂蜜混合,再添加入剩余各物料,混合拌匀后,灭菌封装,即得。
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Citations (3)
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CN103408617A (zh) * | 2013-08-22 | 2013-11-27 | 吉林大学 | 一种具有抗氧化活性的短梗五加浆果花色苷的制备方法 |
CN103519041A (zh) * | 2013-09-26 | 2014-01-22 | 朱奕 | 一种蔬果米汁蜂蜜膏及其制作方法 |
CN105054070A (zh) * | 2015-09-07 | 2015-11-18 | 中国科学院西北高原生物研究所 | 一种白刺花色苷粗提物及其微胶囊 |
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CN103408617A (zh) * | 2013-08-22 | 2013-11-27 | 吉林大学 | 一种具有抗氧化活性的短梗五加浆果花色苷的制备方法 |
CN103519041A (zh) * | 2013-09-26 | 2014-01-22 | 朱奕 | 一种蔬果米汁蜂蜜膏及其制作方法 |
CN105054070A (zh) * | 2015-09-07 | 2015-11-18 | 中国科学院西北高原生物研究所 | 一种白刺花色苷粗提物及其微胶囊 |
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