CN105901457A - 一种牡蛎壳粉功能性饮品的制备方法及饮品和应用 - Google Patents
一种牡蛎壳粉功能性饮品的制备方法及饮品和应用 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- 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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Abstract
一种牡蛎壳粉功能性饮品是以牡蛎壳为主要有效成分,经过一系列加工生产工艺制成的适合各类人群的健康饮品,具有重镇安神,潜阳补阴,软坚散结的功效,可用于用于惊悸失眠,眩晕耳鸣,瘰疬痰核,癥瘕痞块。现代研究表明牡蛎具有保肝、增强免疫力、抗肿瘤、延缓衰老、抗肿瘤等药理作用,同时牡蛎还富含17种氨基酸及钙、磷、铁、锌等营养成份也具有保健功能,调节人体正常新陈代谢。
Description
技术领域
本发明涉及食品领域及中药保健,具体涉及一种功能性饮品的制备工艺。
背景技术
牡蛎为牡蛎科动物长牡蛎Ostrea gigas Thunberg、大连湾牡蛎Ostrea talienwhanensis Crosse或近江牡蛎Ostrea rivularisGould的贝壳。全年均可捕捞,去肉,洗净,晒干。牡蛎是临床常用中药,主产于中国沿海地区,具有具有重镇安神,潜阳补阴,软坚散结的功效,可用于用于惊悸失眠,眩晕耳鸣,瘰疬痰核,癥瘕痞块。近代研究发现,牡蛎含有丰富的糖原、牛磺酸(taurine)、17种氨基酸、B族维生素、多糖、低分子活性肽、铜、铁、锌、锰、锶等20多种矿物质和微量元素,具有保肝、增强免疫力、抗肿瘤、延缓衰老、抗肿瘤等药理作用,调节人体正常新陈代谢。
近年来,随着我国沿海各省牡蛎养殖规模的不断扩大,牡蛎壳的资源也越来越多,大部分只能当废弃物进行处理,少量应用于药品与临床,本专利将牡蛎壳表废为宝、开发利用大量廉价的牡蛎壳资源研究一款功能性饮品,配合先进的工艺生产技术并添加饮品调味剂改善牡蛎壳的腥味,使牡蛎壳更容易被人体吸收与喜爱,从而在日常生活中达到保健治疗的作用。
为了满足当前人们的需要,中药加工技术不断更新换代,其中超微粉碎技术不断的深入研究及开发现已经广泛用于中药材的加工与提取并逐渐取代传统的粉碎工艺。中药的超微粉碎主要指细胞级微粉碎,他是指以破坏植物类药材细胞壁为目的的粉碎作业,运用现代超微粉碎技术,可将原生药粉碎到5~10μm以下。
中药材中80%是以植物药为主的,植物类药材的有效成分多贮存在细胞内,超微粉碎技术可打破植物药材细胞壁,使细胞内的有效成分充分释放出来,从而提高药材的生物利用度,有利于机体对药物的吸收利用,使中草药临床治疗效果产生质的飞跃。牡蛎壳经过超微粉碎后粒度能达到300目以上,有效成分更容易溶出被人体所吸收从而达到预防、保健、治疗的功效。
发明内容
目前市场上没有一种牡蛎壳粉的功能性饮品,以牡蛎为原料的饮品、(保健)食品大部分都是以牡蛎肉为原料,人们大都看到牡蛎肉的食用与药用价值,而往往忽略廉价的牡蛎(壳)的药用价值,即使牡蛎壳具有很好的保健治疗作用,但是腥味也不被人们所接受。
针对现有产品的不足本发明解决方案如下:
一种牡蛎壳粉功能性饮品是以牡蛎壳为原料,结合现代先进加工技术——超微粉碎法进行加工制备,解决了牡蛎壳有效成分溶出慢的问题,大大提高了牡蛎壳有效成分的溶出,从而达到预期治疗保健效果。
一种牡蛎壳粉功能性饮品的制备工艺中,采用白醋对牡蛎壳清洗,同时进行矫嗅矫味,除去了牡蛎壳本身的腥味,增强碳酸钙、氨基酸等碱性物质的有效成分的溶出。实验表明醋水浸泡后的牡蛎壳薄层色谱中,在与牡蛎对照药材薄层色谱的相应的位置上,显相同颜色的斑点。
一种牡蛎壳粉功能性饮品的制备工艺中,采用添加调味剂的方式来改变牡蛎壳本身的腥味,在保留牡蛎壳有效成分的同时使本产品能够广泛被各类人群所接受喜爱。
一种牡蛎壳粉功能性饮品的制备工艺为:
(一)、原料选择:本品为牡蛎科动物长牡蛎Ostrea gigasThunberg、大连湾牡蛎Ostrea talienwhanensis Crosse或近江牡蛎Ostrea rivularis Gould的贝壳。
(二)、原料清洗:首先以饮用水边浸泡边冲洗1-3小时后取出,冲洗过程用刷子将牡蛎壳表面附着的泥沙及其它杂质刷洗干净;然后取6-12度食用白醋加入1-2倍体积量的饮用水浸泡牡蛎壳1-3小时后取出,除去牡蛎壳表面及夹层内附着的难于清洗的藻类及一些寄生物杂质,最后用饮用水洗净外表面残留白醋及泥沙等其他杂质;同时还矫正了牡蛎壳的腥味;
(三)、干燥:取洗净的牡蛎壳用烘箱烘干(温度:60-70℃,烘干干燥时间:1-2小时)或者晾干表面水分;然后转入烘箱进行干燥(温度:150-300℃,干燥时间:1-2小时)。
(四)、破碎:将干燥后的牡蛎壳破碎成不规则小块(最长径≤22mm)。
(五)、超微粉碎:将破碎后的牡蛎壳进行超微粉碎,要求粉碎后粒度达到300-1000目。
(六)、水分控制:控制粉碎后的牡蛎壳粉的水分在0.5-3.0wt%之间。
(七)、混合:用三维运动混合机将超微粉碎后的牡蛎壳粉与调味剂充分混合,随后该物料填充入包装袋,经过检验合格后即成成品。
一种牡蛎壳粉功能性饮品的调味剂包括:奶茶粉、可可粉、麦乳精、果味粉、植脂末、咖啡粉、糖粉、盐等。
本发明的保健治疗作用有:该牡蛎壳粉功能性饮品含有丰富的糖原、牛磺酸(taurine)、17种氨基酸、B族维生素、多糖、低分子活性肽、铜、铁、锌、锰、锶等20多种矿物质和微量元素,具有保肝、增强免疫力、抗肿瘤、延缓衰老、抗肿瘤等药理作用,调节人体正常新陈代谢。是一款适合各类人群饮用的调理亚健康的健康饮品。其成品为小包装,携带简单、存储方便,饮用时直接溶入热水即可,满足了人们的日常需求。
饮用方法为:一袋包装好的粉末用90-100℃热水冲泡150-200ML,1次或分2次以上饮用,禁用铁制容器冲泡;如果有沉淀需要喝之前充分搅拌。
具体实施方式
实施例1
分别选择牡蛎科动物长牡蛎Ostrea gigas Thunberg、大连湾牡蛎Ostrea talienwhanensis Crosse或近江牡蛎Ostrea rivularisGould的贝壳1公斤;首先以饮用水边浸泡边冲洗2小时后取出,冲洗过程用刷子将牡蛎壳表面附着的泥沙及其它杂质刷洗干净,取12度食用白醋加一倍体积量的饮用水浸泡牡蛎壳1小时后取出,除去表面及夹层内附着的难于清洗的藻类及一些寄生物杂质,最后用饮用水洗净外表面残留白醋及泥沙等其他杂质;同时此过程还矫正了牡蛎壳的腥味;
随后取洗净的牡蛎用烘箱烘干(温度:65℃,烘干干燥时间:1小时)。然后继续干燥(温度:200℃,干燥时间:1小时);将干燥后的牡蛎壳破碎成不规则小块(最长径≤22mm);再进行超微粉碎,要求粉碎后粒度达到500-600目;控制粉碎后的牡蛎壳粉的水分在0.5-3.0wt%之间;用三维运动混合机将超微粉碎后的牡蛎壳粉与调味剂充分混合,随后该物料填充入包装袋,经过检验合格后即成成品。
调味剂为奶茶粉、可可粉、麦乳精、果味粉、植脂末、咖啡粉、糖粉、盐等中的一种或二种以上。
按照加水冲调后(取本品一袋包装好的粉末用90-100℃热水冲泡150-200ML,1次或分2次以上饮用,禁用铁制容器冲泡;如果有沉淀需要喝之前充分搅拌)重量百分数计的如下组分制成:1).牡蛎壳粉2.0%-3.3%、奶茶粉7.5%-13.3%,余量为水;2).牡蛎壳粉2.0%-3.3%、可可粉9.4%-16.7%,余量为水;3).牡蛎壳粉2.0%-3.3%、麦乳精11.3%-20.0%,余量为水;4).牡蛎壳粉2.0%-3.3%、果味粉7.5%-13.3%、植脂末3.8%-5.0%,余量为水;5).牡蛎壳粉2.0%-3.3%、咖啡粉0.2%-0.4%、植脂末4.5%-8.0%、糖粉4.5%-8.0%、盐0.05%-0.09%,余量为水。
以大连湾牡蛎壳粉的产品对实施例进行了试验研究结果如下:
1.于某某,男,63岁,平时患有高血压,经常头晕、目眩,自查:Bp 135/96mmHg。连续服用本发明产品30天,早晚各一袋(每袋相当于生牡蛎壳药材3g)之后头晕目眩的症状明显改善,发病频率明显降低,血压自查Bp 125/86mmHg。
2.张某某,女,29岁,平时工作忙压力大,容易受感情的影响晚上经常睡不着觉,半夜经常醒。连续服用本发明产品7天,早晚各一袋(每袋相当于生牡蛎壳药材3g)之后明显改善了失眠的症状,还提高了睡眠质量。
3.何某某,男,38岁,颈部慢性淋巴结肿大3年,每因感冒或劳累则加重,辗转治疗,仍反复发作。连续服用本发明产品30天,早晚各一袋(每袋相当于生牡蛎壳药材3g)之后B超显示颈部淋巴结肿大由0.5cm,减低到0.3cm,压痛感明显减轻。
上述牡蛎壳粉功能性饮品饮用方法为:一袋包装的粉末用90-100℃热水冲泡150-200ML,分2-4次饮用,禁用铁制容器冲泡。如果有沉淀需要喝之前充分搅拌。
本发明产品适合各类人群的健康饮品,具有重镇安神,潜阳补阴,软坚散结的功效,可用于用于惊悸失眠,眩晕耳鸣,瘰疬痰核,癥瘕痞块。现代研究表明牡蛎具有保肝、增强免疫力、抗肿瘤、延缓衰老、抗肿瘤等药理作用,同时牡蛎还富含17种氨基酸及钙、磷、铁、锌等营养成份也具有保健功能,调节人体正常新陈代谢。
Claims (7)
1.一种牡蛎壳粉功能性饮品的制备方法,其特征在于,其生产工艺为:
1)原料清洗:首先以饮用水边浸泡边冲洗1-3小时后取出,冲洗过程用刷子将牡蛎壳表面附着的泥沙及其它杂质刷洗干净;然后取6-12度食用白醋加入1-2倍体积量的饮用水浸泡牡蛎壳1-3小时后取出,除去牡蛎壳表面及夹层内附着的难于清洗的藻类及一些寄生物杂质,最后用饮用水洗净外表面残留白醋及泥沙等其他杂质;同时还矫正了牡蛎壳的腥味;
2)干燥:取洗净的牡蛎壳用烘箱烘干(温度:60-70℃,烘干干燥时间:1-2小时)或者晾干表面水分;然后转入烘箱进行干燥(温度:150-300℃,干燥时间:1-2小时);
3)破碎:将干燥后的牡蛎壳破碎成不规则小块(最长径≤22mm);
4)超微粉碎:将破碎后的牡蛎壳进行超微粉碎,要求粉碎后粒度达到300-1000目;
5)混合:用三维运动混合机将超微粉碎后的牡蛎壳粉与调味剂充分混合,随后该物料填充入包装袋,经过检验合格后即成成品。
2.如权利要求1所述牡蛎壳粉功能性饮品的制备方法,其特征在于:所述牡蛎壳为牡蛎科动物长牡蛎Ostrea gigas Thunberg、大连湾牡蛎Ostrea talienwhanensis Crosse或近江牡蛎Ostrearivularis Gould中的一种或二种以上的贝壳。
3.如权利要求1所述牡蛎壳粉功能性饮品的制备方法,其特征在于:混合时控制粉碎后的牡蛎壳粉的水分在0.5-3.0wt%之间。
4.如权利要求1所述牡蛎壳粉功能性饮品的制备方法,其特征在于:调味剂为奶茶粉、可可粉、麦乳精、果味粉、植脂末、咖啡粉、糖粉、盐等中的一种或二种以上;
按照加水冲调后重量百分数计的如下组分制成:1).牡蛎壳粉2.0%-3.3%、奶茶粉7.5%-13.3%,余量为水;2).牡蛎壳粉2.0%-3.3%、可可粉9.4%-16.7%,余量为水;3).牡蛎壳粉2.0%-3.3%、麦乳精11.3%-20.0%,余量为水;4).牡蛎壳粉2.0%-3.3%、果味粉7.5%-13.3%、植脂末3.8%-5.0%,余量为水;5).牡蛎壳粉2.0%-3.3%、咖啡粉0.2%-0.4%、植脂末4.5%-8.0%、糖粉4.5%-8.0%、盐0.05%-0.09%,余量为水。
5.一种权利要求1-4任一所述制备方法的制备得到的牡蛎壳粉功能性饮品,其特征在于:其以超微粉的牡蛎壳粉为活性成份。
6.一种权利要求5所述的牡蛎壳粉功能性饮品的应用,其特征在于:所述的牡蛎壳粉功能性饮品作为保健型功能性饮品,一袋包装好的粉末用90-100℃热水冲泡150-200ML,1次或分2次以上饮用,禁用铁制容器冲泡;如果有沉淀需要喝之前充分搅拌。
7.如权利要求6所述牡蛎壳粉功能性饮品的应用,其特征在于:每袋包装好的粉末相应于生牡蛎壳药材3g生产的牡蛎壳粉产品。
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