CN105982136A - 一种南烛叶旱莲草龙眼蛋白饮及其制备方法 - Google Patents
一种南烛叶旱莲草龙眼蛋白饮及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种南烛叶旱莲草龙眼蛋白饮，由下列重量份的原料制成：山药粉15-20、白砂糖8-9、10g/L壳聚糖溶液5-6、龙眼55-60、地瓜粉6-7、芦荟8-10、胡萝卜5-6、旱莲草0.8-1、南烛叶2.5-3、酢浆草1-1.2。本发明香气四溢，口感香醇，还添加有旱莲草、南烛叶、酢浆草等食药材，富予了本发明补益脾肾、安神明目、乌发助眠的保健功效。
Description
技术领域
本发明涉及保健蛋白饮料技术领域，尤其涉及一种南烛叶旱莲草龙眼蛋白饮及其制备方法。
背景技术
山药为薯预科植物薯蓣，属多年生缠绕草木植物，又名山芋、苹茹，药食两用，块茎富含山药黏液蛋白。山药黏液蛋白的组成和结构比较复杂，与山药多糖组成蛋白－多糖复合体。山药黏液蛋白具有抗氧化、抗衰老、抗突变作用，能够降低血糖、调节免疫功能和抗肿瘤，具有预防心血管系统脂肪沉淀、保持血管弹性、防止动脉粥样硬化等功效，并能减少皮下脂肪沉淀，避免人体出现肥胖，因此，山药黏液蛋白质对冠心病患者极为有益。同时山药黏蛋白对食管癌细胞具有抑制作用。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种南烛叶旱莲草龙眼蛋白饮及其制备方法。
本发明是通过以下技术方案实现的：
一种南烛叶旱莲草龙眼蛋白饮，由下列重量份的原料制成：山药粉15-20、白砂糖8-9、10g/L壳聚糖溶液5-6、龙眼55-60、地瓜粉6-7、芦荟8-10、胡萝卜5-6、旱莲草0.8-1、南烛叶2.5-3、酢浆草1-1.2。
所述的一种南烛叶旱莲草龙眼蛋白饮的制备方法，包括以下步骤：
（1）将旱莲草、南烛叶、酢浆草用6-9倍量的水浸提后，滤得到中药汁；
（2）加入山药粉重量30-34倍的、浓度为0.8-1%的氯化钠溶液，升温至58-60℃，搅拌100-120分钟，加入上述体系重量1-2%的α－淀粉酶，送入45-50℃的恒温水浴锅中，保温搅拌50-60分钟，出料，停止搅拌，自然沉降6-10小时，取上清液；
（3）取上述10g/L壳聚糖溶液，与上清液混合，搅拌均匀，调节pH为4.0-5.5，在50-60℃下搅拌4-5分钟，转速为180-200r/min，室温静止50-60min，离心分离，将下层沉淀在60-70℃烘干，得山药黏蛋白粉末；
（4）芦荟去杂切丁，再均匀撒上地瓜粉后置于烘箱中烘烤1-2分钟，取出晾凉；
（5）取龙眼、胡萝卜切碎后兑5-8倍水后榨取浆液，再加入浆液质量2%-3%的乳酸菌，在40-45℃温度下保温发酵6-8小时，待用；
（6）将山药黏蛋白粉末加入到10-13倍去离子水中，混合均匀后，升高温度为60-65℃，调节PH为6-7，加入体系重量0.6-1%的风味蛋白酶，待反应35-40分钟，离心分离，取上清液；
（7）将三聚磷酸钠加入15-20倍水中搅拌均匀，然后与上述上清液混合，搅拌均匀，调节PH为8-9，在30-40℃下搅拌反应2-3小时，待用；
（8）将步骤(5)所得发酵液以及剩余各物料混合拌匀后，大火煮沸，再晾凉灌装，即得。
本发明的优点是：本发明首先通过将山药黏蛋白粉末进行水解，使其分解成小肽，增加亲水性，然后用三聚磷酸钠引入磷酸基团，提高其在低酸条件下的溶解性，有效地促进了蛋白在发酵饮料的分散性；
本发明香气四溢，口感香醇，还添加有旱莲草、南烛叶、酢浆草等食药材，富予了本发明补益脾肾、安神明目、乌发助眠的保健功效。
具体实施方式
一种南烛叶旱莲草龙眼蛋白饮，由下列重量份的原料制成：山药粉15、白砂糖8、10g/L壳聚糖溶液5、龙眼55、地瓜粉6、芦荟8、胡萝卜5、旱莲草0.8、南烛叶2.5、酢浆草1。
所述的一种南烛叶旱莲草龙眼蛋白饮的制备方法，包括以下步骤：
（1）将旱莲草、南烛叶、酢浆草用6倍量的水浸提后，滤得到中药汁；
（2）加入山药粉重量30倍的、浓度为0.8%的氯化钠溶液，升温至58℃，搅拌100分钟，加入上述体系重量1%的α－淀粉酶，送入45℃的恒温水浴锅中，保温搅拌50分钟，出料，停止搅拌，自然沉降6小时，取上清液；
（3）取上述10g/L壳聚糖溶液，与上清液混合，搅拌均匀，调节pH为4.0，在50℃下搅拌4分钟，转速为180r/min，室温静止50min，离心分离，将下层沉淀在60℃烘干，得山药黏蛋白粉末；
（4）芦荟去杂切丁，再均匀撒上地瓜粉后置于烘箱中烘烤1分钟，取出晾凉；
（5）取龙眼、胡萝卜切碎后兑5倍水后榨取浆液，再加入浆液质量2%%的乳酸菌，在40℃温度下保温发酵6小时，待用；
（6）将山药黏蛋白粉末加入到10倍去离子水中，混合均匀后，升高温度为60℃，调节PH为6，加入体系重量0.6%的风味蛋白酶，待反应35分钟，离心分离，取上清液；
（7）将三聚磷酸钠加入15倍水中搅拌均匀，然后与上述上清液混合，搅拌均匀，调节PH为8，在30℃下搅拌反应2小时，待用；
（8）将步骤(5)所得发酵液以及剩余各物料混合拌匀后，大火煮沸，再晾凉灌装，即得。
Claims (2)
1.一种南烛叶旱莲草龙眼蛋白饮，其特征在于由下列重量份的原料制成：山药粉15-20、白砂糖8-9、10g/L壳聚糖溶液5-6、龙眼55-60、地瓜粉6-7、芦荟8-10、胡萝卜5-6、旱莲草0.8-1、南烛叶2.5-3、酢浆草1-1.2。
2.如权利要求1所述的一种南烛叶旱莲草龙眼蛋白饮的制备方法，其特征在于包括以下步骤：
（1）将旱莲草、南烛叶、酢浆草用6-9倍量的水浸提后，滤得到中药汁；
（2）加入山药粉重量30-34倍的、浓度为0.8-1%的氯化钠溶液，升温至58-60℃，搅拌100-120分钟，加入上述体系重量1-2%的α－淀粉酶，送入45-50℃的恒温水浴锅中，保温搅拌50-60分钟，出料，停止搅拌，自然沉降6-10小时，取上清液；
（3）取上述10g/L壳聚糖溶液，与上清液混合，搅拌均匀，调节pH为4.0-5.5，在50-60℃下搅拌4-5分钟，转速为180-200r/min，室温静止50-60min，离心分离，将下层沉淀在60-70℃烘干，得山药黏蛋白粉末；
（4）芦荟去杂切丁，再均匀撒上地瓜粉后置于烘箱中烘烤1-2分钟，取出晾凉；
（5）取龙眼、胡萝卜切碎后兑5-8倍水后榨取浆液，再加入浆液质量2%-3%的乳酸菌，在40-45℃温度下保温发酵6-8小时，待用；
（6）将山药黏蛋白粉末加入到10-13倍去离子水中，混合均匀后，升高温度为60-65℃，调节PH为6-7，加入体系重量0.6-1%的风味蛋白酶，待反应35-40分钟，离心分离，取上清液；
（7）将三聚磷酸钠加入15-20倍水中搅拌均匀，然后与上述上清液混合，搅拌均匀，调节PH为8-9，在30-40℃下搅拌反应2-3小时，待用；
（8）将步骤(5)所得发酵液以及剩余各物料混合拌匀后，大火煮沸，再晾凉灌装，即得。
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