CN106173787A - 一种牡蛎泡腾片 - Google Patents
一种牡蛎泡腾片 Download PDFInfo
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- CN106173787A CN106173787A CN201610646260.5A CN201610646260A CN106173787A CN 106173787 A CN106173787 A CN 106173787A CN 201610646260 A CN201610646260 A CN 201610646260A CN 106173787 A CN106173787 A CN 106173787A
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- A—HUMAN NECESSITIES
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- 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
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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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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种牡蛎泡腾片,是由以下重量份的组分组成的:牡蛎粉10~30份,维生素C5~10份,酸性化合物10~50份,碱性化合物10~30份,填充剂4~10份,润滑剂0.5~5份,粘合剂1~4份。本发明的牡蛎泡腾片,为牡蛎的加工利用提供了一种方法,营养价值高,能够充分发挥其保健功效。并且配制的泡腾片在水中即可迅速崩解,生物活性成分利用度高,同时又便于携带,即冲即饮,还具有较长的贮存期,所配制的固体泡腾饮料,可以增强机体免疫功能,起到良好的保健作用。
Description
技术领域
本发明涉及一种牡蛎泡腾片及其制备方法,属于保健固体饮料技术领域。
背景技术
在保健饮品日新月异的今天,天然食品及其提取物得到了人们更多的关注。目前的固体饮料多为植物果实干燥或粉碎后,单独或混合使用。很少有见到使用动物性滋补食物来生产固体饮料的产品。
牡蛎作为一种优质的海产养殖经济型贝类,不仅肉味鲜美,资源丰富,而且药性平和,营养价值极高,被历代医家视为保健、强身、祛病3种作用为一体的佳品。对牡蛎近10年来的化学成分、药理作用的研究显示,化学成分包括糖原、牛磺酸、18种氨基酸、B族维生素、多糖、低分子活性肽、Fe、Zn、Se等矿物质和微量元素;药理研究表明其有抗氧化、抗肿瘤、降血糖、调节免疫系统等作用。牡蛎为常用中药,味成、涩、微寒,归肝、肾经,具有收敛固涩、平肝潜阳、软坚散结等功效。
作为牡蛎的综合开发利用,目前未见到有使用牡蛎来加工泡腾片的报道。
发明内容
本发明涉及一种牡蛎泡腾片,以解决技术背景中提出的问题。
本发明采用的技术方案是:其原辅料的重量份数为:牡蛎粉10~30 份,维生素C5~10 份,酸性化合物10~50 份,碱性化合物10~30份,填充剂4~10份,润滑剂0.5~5份,粘合剂1~4 份。
所述填充剂选自淀粉、糖粉、甘露醇、麦芽糊精、蔗糖中的任一种或任意几种的组合。
所述酸性化合物选自柠檬酸、酒石酸、苹果酸中的任一种或任意几种的组合。
所述碱性化合物选自碳酸氢钠或碳酸钠。
所述润滑剂选自聚乙二醇6000。
所述粘合剂选自无水乙醇。
所述的牡蛎泡腾片是经过牡蛎粉制备,泡腾片制备等步骤制得。
所述的牡蛎粉是采用以下方式制备:
(1)杀菌:称取清洗干净的牡蛎,加入占牡蛎质量1/2~2倍的水,加热到90~95℃保持1~5min后降温;
(2)酶解:将杀菌后的牡蛎与水的混合物降温至55~60℃,加入占牡蛎质量0.2%~0.5%的碱性蛋白酶和0.04%~0.3%的风味蛋白酶,持续搅拌酶解,酶解温度55~58℃,pH为5~8,酶解时间为2~4 h,得到酶解液;
(3)酵解脱腥:将步骤(2)得到的酶解液降温至35~38℃,加入占酶解液质量0.6%~1.5%的酵母粉,酵解温度30~36℃,持续搅拌进行酵解,酵解时间为1~2 h;
(4)灭酶:酵解完成后,加热至95~100℃保持20~60 min进行灭酶;
(5)过滤、杀菌:将灭酶后的酶解液40~200目过滤,加热至100~105℃杀菌30~60 min;
(6)喷雾干燥:将杀菌后的酶解液喷雾干燥成粉得到牡蛎粉。
所述的牡蛎泡腾片的制备方法,其步骤是:取牡蛎粉、维生素 C 和碱性化合物,进行干混 ;干混后,加入润滑剂总用量 1/2的润滑剂湿混,并制粒得碱性粒;取酸性化合物和填充剂,进行干混 ;干混后,加入剩下的润滑剂湿混,并制粒得酸性粒;颗粒在45℃鼓风干燥;酸性粒、碱性粒加入粘合剂,混匀,压片,即得。
牡蛎能够增强机体免疫力。Achour等人研究了牡蛎提取物对艾磁病毒感染者和正常人的免疫细胞的影响。发现牡蛎提取物有减缓艾滋病患者免疫功能下降的趋势。张冬青等人研究证明,牡蛎提取物对小鼠的免疫功能有正向调节作用,可以阻碍由环磷酰胺所引起的免疫低下反应。王俊等人研究发现,牡蛎多糖能增强小鼠细胞免疫、体液免疫功能。
牡蛎具有降血糖作用。滕瑜等人用牡蛎提取物对四氧嘧啶引起的高血糖大鼠进行治疗,发现血糖下降较明显,胰岛素也有明显提高,表明牡蛎提取物对糖尿病具有一定的治疗作用。经临床实验证实,它能够较好地改善临床症状。Tanaka等人通过小鼠实验发现,牡蛎酶解产物,显著地抑制小鼠血糖浓度的升高,具有一定的降血糖作用。
牡蛎具有降血压作用。欧成坤等人通过试验证明,经酸性蛋白酶处理后,得到的牡蛎酶解物都具有一定的ACE抑制活性,水解度为16%的酸性蛋白酶酶解产物,当蛋白浓度为1mg/L时,对ACE的抑制率为71.71%。
牡蛎具有抗疲劳作用。张部昌等人牡蛎营养液能显著降低小鼠的血尿素氮和血乳酸水平,提高血乳酸恢复速度,同时能显著延长小鼠负重游泳时间,表明牡蛎营养液具有抗疲劳作用。
牡蛎具有降血脂作用。刘塞等人研究证明,牡蛎提取物能够明显降低高血脂鹌鹑的血浆总胆固醇、甘油三酯、低密度脂蛋白胆固醇和载脂蛋白B的水平,起到降血脂作用。Kimura等人研究了牡蛎提取物对小鼠脂质代谢的影响,证实其具有降血脂的作用。
牡蛎具有抗肿瘤作用。目前,国内外都有牡蛎提取物抗肿瘤活性的报道。美国国立癌中心、法国巴黎大学学院、美国迈阿密大学医学院关于牡蛎提取物(JCOE)的共同研究结果证明,JCOE可以使细胞内防癌和防老化功能的谷胱甘肽(GSH)增殖2倍,能减轻具有强力抗癌活性的抗癌药物亚德利亚霉素(ADM)对心脏的副作用。张辉的研究发现牡蛎寡肽粗品具有较好的抗肿瘤活性。王颖等人研究了牡蛎提取物的抗肿瘤作用,发现牡蛎提取物不仅能提高荷瘤小鼠的免疫功能,还能抑制小鼠肝癌和裸鼠结肠癌的生长。
牡蛎具有保肝功能。Kimura等人发现,牡蛎提取物可以抑制肝损伤引起的草酰乙酸转氨酶(GOT)和谷氨酸-丙酮酸转氨酶(GPT)水平的升高,对肝脏具有一定的保护作用。李文立等人研究表明,牡蛎粉明显促进了肝细胞的再生及肝功能的恢复。
牡蛎水提液表现出较强的还原能力,证明牡蛎水提液具有良好的抗氧化特性。
与现有技术相比,本发明的有益效果是:本发明的牡蛎泡腾片,为牡蛎的加工利用提供了一种方法,营养价值高,能够充分发挥其保健功效。并且配制的泡腾片在水中即可迅速崩解,生物活性成分利用度高,同时又便于携带,即冲即饮,还具有较长的贮存期,所配制的固体泡腾饮料,可以增强机体免疫功能,起到良好的保健作用。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
牡蛎泡腾片重量份数组成:牡蛎粉10份,维生素C 8份,麦芽糊精6份,柠檬酸15份,碳酸氢钠20份,聚乙二醇6000 2份,无水乙醇 4 份。
制备方法为:
1 牡蛎粉制备:
(1)杀菌:称取清洗干净的牡蛎,加入占牡蛎质量1/2的水,加热到90℃保持1分钟后降温;
(2)酶解:将杀菌后的牡蛎与水的混合物降温至55℃,加入占牡蛎质量0.2%的碱性蛋白酶和0.04%的风味蛋白酶,持续搅拌酶解,酶解温度55℃,pH为5,酶解时间为2 h,得到酶解液;
(3)酵解脱腥:将步骤(2)得到的酶解液降温至35℃,加入占酶解液质量0.6%的酵母粉,酵解温度30℃,持续搅拌进行酵解,酵解时间为1 小时;
(4)灭酶:酵解完成后,加热至95℃保持20 分钟进行灭酶;
(5)过滤、杀菌:将灭酶后的酶解液40目过滤,加热至100℃杀菌30分钟;
(6)喷雾干燥:将杀菌后的酶解液喷雾干燥得到牡蛎粉。
2 制备泡腾片:
取牡蛎粉、维生素C 和碱性化合物,进行干混;干混后,加入润滑剂总用量 1/2的润滑剂湿混,并制粒得碱性粒;取酸性化合物和填充剂,进行干混;干混后,加入剩下的润滑剂湿混,并制粒得酸性粒;颗粒在45℃鼓风干燥;酸性粒、碱性粒加入粘合剂,混匀,压片,即得。
实施例2:
牡蛎泡腾片重量份数组成:牡蛎粉 12份,维生素C 6 份,蔗糖2份,麦芽糊精 4份,酒石酸10份,碳酸钠15份,聚乙二醇6000 2份,无水乙醇4份。
制备方法为:
1 牡蛎粉制备:
(1)杀菌:称取清洗干净的牡蛎,加入占牡蛎质量2倍的水,加热到95℃保持5分钟后降温;
(2)酶解:将杀菌后的牡蛎与水的混合物降温至60℃,加入占牡蛎质量0.5%的碱性蛋白酶和0.3%的风味蛋白酶,持续搅拌酶解,酶解温度58℃,pH为8,酶解时间为4 小时,得到酶解液;
(3)酵解脱腥:将步骤(2)得到的酶解液降温至38℃,加入占酶解液质量1.5%的酵母粉,酵解温度36℃,持续搅拌进行酵解,酵解时间为2 小时;
(4)灭酶:酵解完成后,加热至100℃保持60 分钟进行灭酶;
(5)过滤、杀菌:将灭酶后的酶解液200目过滤,加热至105℃杀菌60分钟;
(6)喷雾干燥:将杀菌后的酶解液喷雾干燥得到牡蛎活性肽。
2 制备泡腾片:
取牡蛎粉、维生素 C 和碱性化合物,进行干混;干混后,加入润滑剂总用量 1/2的润滑剂湿混,并制粒得碱性粒;取酸性化合物和填充剂,进行干混;干混后,加入剩下的润滑剂湿混,并制粒得酸性粒;颗粒在45℃鼓风干燥;酸性粒、碱性粒加入粘合剂,混匀,压片,即得。
Claims (3)
1.一种牡蛎泡腾片,其特征在于:是由以下重量份的组分组成的:牡蛎粉10~30 份,维生素C5~10 份,酸性化合物10~50 份,碱性化合物10~30份,填充剂4~10份,润滑剂0.5~5份,粘合剂1~4 份;
所述填充剂选自淀粉、糖粉、甘露醇、麦芽糊精、蔗糖中的任一种或任意几种的组合 ;
所述酸性化合物选自柠檬酸、酒石酸、苹果酸中的任一种或任意几种的组合 ;
所述碱性化合物选自碳酸氢钠或碳酸钠 ;
所述润滑剂选自聚乙二醇6000;
所述粘合剂选自无水乙醇;
所述的牡蛎泡腾片是经过牡蛎粉制备,泡腾片制备步骤制得。
2.权利要求 1 所述的牡蛎泡腾片的制备方法,其特征在于:所述的牡蛎粉是采用以下方式制备:
(1)杀菌:称取清洗干净的牡蛎,加入占牡蛎质量1/2~2倍的水,加热到90~95℃保持1~5分钟后降温;
(2)酶解:将杀菌后的牡蛎与水的混合物降温至55~60℃,加入占牡蛎质量0.2%~0.5%的碱性蛋白酶和0.04%~0.3%的风味蛋白酶,持续搅拌酶解,酶解温度55~58℃,pH为5~8,酶解时间为2~4 小时,得到酶解液;
(3)酵解脱腥:将步骤(2)得到的酶解液降温至35~38℃,加入占酶解液质量0.6%~1.5%的酵母粉,酵解温度30~36℃,持续搅拌进行酵解,酵解时间为1~2 小时;
(4)灭酶:酵解完成后,加热至95~100℃保持20~60 分钟进行灭酶;
(5)过滤、杀菌:将灭酶后的酶解液40~200目过滤,加热至100~105℃杀菌30~60 分钟;
(6)喷雾干燥:将杀菌后的酶解液喷雾干燥成粉得到牡蛎粉。
3.权利要求 1 所述的牡蛎泡腾片的制备方法,其特征在于:取牡蛎粉、维生素 C 和碱性化合物,进行干混;干混后,加入润滑剂总用量 1/2的润滑剂湿混,并制粒得碱性粒;取酸性化合物和填充剂,进行干混;干混后,加入剩下的润滑剂湿混,并制粒得酸性粒;颗粒在45℃鼓风干燥;酸性粒、碱性粒加入粘合剂,混匀,压片,即得。
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