CN105942094A - 一种茉莉香味降血糖玉米须饮料 - Google Patents
一种茉莉香味降血糖玉米须饮料 Download PDFInfo
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Abstract
本发明公开了一种茉莉香味降血糖玉米须饮料,由下列物质制成:玉米须、茉莉花、川乌、麦冬、丹皮、甘草、白茅根、蛤蒌叶、柿蒂、葡萄籽。本发明以玉米须提取物为主要成分,同时辅以从茉莉花、川乌、麦冬、丹皮、甘草、白茅根、蛤蒌叶、柿蒂和葡萄籽中提取的添加液成分,共同协同配合,可起到显著的降血糖功效,且成分纯天然、无毒副作用,未引入外来药剂成分,饮用安全性得到很好的保障,尤其适合高血糖患者饮用。
Description
技术领域
本发明属于食品领域,尤其涉及一种茉莉香味降血糖玉米须饮料。
背景技术
玉米须是禾本科玉蜀属植物玉米的花柱和柱头,为传统的中草药。中国玉米须资源非常丰富,
但是只有部分用于中草药或被添加到饲料中,大部分都被扔掉或烧掉,没有得到充分利用,造成了极大的资源浪费和环境污染。
玉米须性味甘淡而平,入肝、肾、膀胱经,有利尿消肿、平肝利胆的功能,主治急、慢性肾炎、水肿、急性胆囊炎,胆道结石和高血压等。现代药理研究表明,玉米须含大量硝酸钾、维生素 K、谷固醇、豆固醇和一种挥发性生物碱,有利尿、降压、降血糖、止血、利胆等作用。
现在人们对玉米须的利用方式较少、利用率较低,不能充分发挥其药效特点,市面上虽然有含有玉米须成分的饮料,但存在着口感不适、效果不佳、生产成本较高等问题。
发明内容
为了解决上述问题,本发明提供了一种茉莉香味降血糖玉米须饮料。
本发明通过以下技术方案来实现:
一种茉莉香味降血糖玉米须饮料,由如下重量份的物质制成:
150份玉米须、20份茉莉花、6份川乌、8份麦冬、7份丹皮、7份甘草、5份白茅根、6份蛤蒌叶、5份柿蒂、10份葡萄籽。
一种茉莉香味降血糖玉米须饮料的制备方法,包括如下步骤:
(1)玉米须液制备:
a.先将玉米须放入-5~-2℃的冷冻室内存放5~6h,再将其放入其质量4倍的质量分数为4%的胡萝卜酸溶液中,浸泡2.5h后取出用清水冲洗干净备用;先冷冻,再酸洗处理,可很好的祛除玉米种植带来的药物残留问题,保证了玉米须原料的质量和安全性,经过此操作,可祛除玉米须80%以上的化学药剂成分;
b.将清洗后的玉米须放入真空干燥仪中,控制其含水量为12~15%;
c.将干燥后的玉米须放入低温粉碎仪中,保持温度为-45~-40℃,并将其粉碎成颗粒大小为0.2~0.4mm的粉状物质;
d.将粉状玉米须取出后放入密闭容器中,以8~10℃/min的升温速度进行升温,直至密闭容器内的温度达到42~45℃为止,静置保持15min后,然后再以10~12℃/min的降温速度进行降温,直至密闭容器内的温度达到-48~-45℃为止,静置保持15min后,最后再以12~14℃/min的升温速度进行升温,直至密闭容器内的温度达到45~48℃为止,静置保持15min后取出备用;对玉米须进行多次升温、降温处理,利用所含的水分以及热胀冷缩效应,促使细胞破裂,利于后续提取操作,提高了物质的利用率,同时还能进一步降低残留化学药剂成分的活性;
e.将变温处理后的粉状玉米须与其总质量10倍的清水混合后,然后再以频率为35KHz的超声波进行辅助提取,提取40min后过滤得滤液即为玉米须液;
(2)添加液制备:
a.将茉莉花碾碎后放入砂锅中,再加入其质量3倍的清水,加热保持水温为85~90℃,期间不断搅拌,20min后过滤取滤液A备用;
b.将川乌、麦冬、丹皮、甘草、白茅根和蛤蒌叶共同混合,超微粉碎成400目的粉状颗粒,然后与其总质量3倍的清水混合,加热保持水温为90~95℃,期间不断搅拌,20min后过滤取滤液B备用;
c.将柿蒂和葡萄籽与其总质量3倍的清水共同混合后,再加入清水质量1.5%的复合酶制剂,加热保持水温为40~43℃,静置酶解15min后,再将水温升至95~98℃,期间不断搅拌,20min后过滤取滤液C备用;所述复合酶制剂中含有纤维素酶和果胶酶;
d.将滤液A、滤液B和滤液C共同混合均匀即得添加液;
(3)成品制备:
将玉米须液与添加液共同混合,用100~110℃的温度灭菌15min,经冷却、检验、灌装、封装后即得成品饮料。
本发明具有如下有益效果:
(1)本发明对成分的提取均采用水提的方式,避免了传统药剂提取带来的残留问题,保证了饮料的质量,针对不同成分的特性,进行了相应的预处理,再用水提可达到传统药剂高提取率的效果,与传统水提方式相比,物质总体的利用率提升了20~30%,很好的降低了生产成本。
(2)本发明以玉米须提取物为主要成分,同时辅以从茉莉花、川乌、麦冬、丹皮、甘草、白茅根、蛤蒌叶、柿蒂和葡萄籽中提取的添加液成分,药效协同配合,可起到显著的降血糖功效,且成分纯天然、无毒副作用,未引入外来药剂成分,饮用安全性得到很好的保障,饮料口感清新爽口,有淡淡的茉莉花清香,尤其适合高血糖患者饮用。
具体实施方式
实施例1
一种茉莉香味降血糖玉米须饮料,由如下重量份的物质制成:
150份玉米须、20份茉莉花、6份川乌、8份麦冬、7份丹皮、7份甘草、5份白茅根、6份蛤蒌叶、5份柿蒂、10份葡萄籽。
一种茉莉香味降血糖玉米须饮料的制备方法,包括如下步骤:
(1)玉米须液制备:
a.先将玉米须放入-5~-2℃的冷冻室内存放5~6h,再将其放入其质量4倍的质量分数为4%的胡萝卜酸溶液中,浸泡2.5h后取出用清水冲洗干净备用;
b.将清洗后的玉米须放入真空干燥仪中,控制其含水量为12~15%;
c.将干燥后的玉米须放入低温粉碎仪中,保持温度为-45~-40℃,并将其粉碎成颗粒大小为0.2~0.4mm的粉状物质;
d.将粉状玉米须取出后放入密闭容器中,以8~10℃/min的升温速度进行升温,直至密闭容器内的温度达到42~45℃为止,静置保持15min后,然后再以10~12℃/min的降温速度进行降温,直至密闭容器内的温度达到-48~-45℃为止,静置保持15min后,最后再以12~14℃/min的升温速度进行升温,直至密闭容器内的温度达到45~48℃为止,静置保持15min后取出备用;
e.将变温处理后的粉状玉米须与其总质量10倍的清水混合后,然后再以频率为35KHz的超声波进行辅助提取,提取40min后过滤得滤液即为玉米须液;
(2)添加液制备:
a.将茉莉花碾碎后放入砂锅中,再加入其质量3倍的清水,加热保持水温为85~90℃,期间不断搅拌,20min后过滤取滤液A备用;
b.将川乌、麦冬、丹皮、甘草、白茅根和蛤蒌叶共同混合,超微粉碎成400目的粉状颗粒,然后与其总质量3倍的清水混合,加热保持水温为90~95℃,期间不断搅拌,20min后过滤取滤液B备用;
c.将柿蒂和葡萄籽与其总质量3倍的清水共同混合后,再加入清水质量1.5%的复合酶制剂,加热保持水温为40~43℃,静置酶解15min后,再将水温升至95~98℃,期间不断搅拌,20min后过滤取滤液C备用;所述复合酶制剂中含有纤维素酶和果胶酶;
d.将滤液A、滤液B和滤液C共同混合均匀即得添加液;
(3)成品制备:
将玉米须液与添加液共同混合,用100~110℃的温度灭菌15min,经冷却、检验、灌装、封装后即得成品饮料。
对比实施例1
本对比实施例1与实施例1相比,在制备玉米须液时,不对玉米须进行预处理,直接将玉米须与其总质量10倍的清水混合后,然后再以频率为35KHz的超声波进行辅助提取,提取40min后过滤得滤液,制成玉米须液;后续的方法步骤相同。
对照组1
市售普通的玉米须饮料。
对照组2
生理盐水。
为了对比本发明效果,设置了降血糖实验,具体如下:
随机选择100只高血糖小白鼠,随机分为4组,每组25只,测定各组小白鼠的起始血糖浓度;每日对小白鼠灌喂对应的饮料5g/Kg,其它条件相同且适宜,连续灌喂5周后测定各组小白鼠的血糖浓度,受试前后均在一天的相同时间进行血糖测定,对比结果如下:
血糖(受试前)(mmol/L) | 血糖(受试后)(mmol/L) | |
实施例1 | 18.73 | 12.05 |
对比实施例1 | 18.57 | 13.48 |
对照组1 | 18.86 | 14.52 |
对照组2 | 18.86 | 18.90 |
Claims (2)
1.一种茉莉香味降血糖玉米须饮料,其特征在于,由如下重量份的物质制成:
150份玉米须、20份茉莉花、6份川乌、8份麦冬、7份丹皮、7份甘草、5份白茅根、6份蛤蒌叶、5份柿蒂、10份葡萄籽。
2.一种如权利要求1所述的茉莉香味降血糖玉米须饮料的制备方法,其特征在于,包括如下步骤:
(1)玉米须液制备:
a.先将玉米须放入-5~-2℃的冷冻室内存放5~6h,再将其放入其质量4倍的质量分数为4%的胡萝卜酸溶液中,浸泡2.5h后取出用清水冲洗干净备用;
b.将清洗后的玉米须放入真空干燥仪中,控制其含水量为12~15%;
c.将干燥后的玉米须放入低温粉碎仪中,保持温度为-45~-40℃,并将其粉碎成颗粒大小为0.2~0.4mm的粉状物质;
d.将粉状玉米须取出后放入密闭容器中,以8~10℃/min的升温速度进行升温,直至密闭容器内的温度达到42~45℃为止,静置保持15min后,然后再以10~12℃/min的降温速度进行降温,直至密闭容器内的温度达到-48~-45℃为止,静置保持15min后,最后再以12~14℃/min的升温速度进行升温,直至密闭容器内的温度达到45~48℃为止,静置保持15min后取出备用;
e.将变温处理后的粉状玉米须与其总质量10倍的清水混合后,然后再以频率为35KHz的超声波进行辅助提取,提取40min后过滤得滤液即为玉米须液;
(2)添加液制备:
a.将茉莉花碾碎后放入砂锅中,再加入其质量3倍的清水,加热保持水温为85~90℃,期间不断搅拌,20min后过滤取滤液A备用;
b.将川乌、麦冬、丹皮、甘草、白茅根和蛤蒌叶共同混合,超微粉碎成400目的粉状颗粒,然后与其总质量3倍的清水混合,加热保持水温为90~95℃,期间不断搅拌,20min后过滤取滤液B备用;
c.将柿蒂和葡萄籽与其总质量3倍的清水共同混合后,再加入清水质量1.5%的复合酶制剂,加热保持水温为40~43℃,静置酶解15min后,再将水温升至95~98℃,期间不断搅拌,20min后过滤取滤液C备用;所述复合酶制剂中含有纤维素酶和果胶酶;
d.将滤液A、滤液B和滤液C共同混合均匀即得添加液;
(3)成品制备:
将玉米须液与添加液共同混合,用100~110℃的温度灭菌15min,经冷却、检验、灌装、封装后即得成品饮料。
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