CN106819670A - 一种天然复合解酒饮料及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
-
- 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
Abstract
本发明公开了一种天然复合解酒饮料及其制备方法,包括(1)提取葛根汁;(2)桑葚汁的制备;(3)牡蛎提取液的制备;(4)混合、调配;(5)离心过滤:(6)杀菌、冷却。本发明制得饮料色泽澄清、透明,均匀一致,紫红色,不变色;香气浓郁,入口清爽,柔和持久,回味甘甜,无异味;沉淀:料液清澈,无肉眼可见沉淀杂质;本发明原料为药食同补的中药和果实,安全无毒副作用,来源非常广泛,营养丰富,可以保肝、安神、清热解毒,容易被身体吸收,可以做成多种形式的产品。
Description
技术领域
本发明属于生物技术及功能保健技术领域,具体涉及的是一种采用葛根、桑葚及牡蛎组成的复合解酒饮料的制备方法。
背景技术
作为酒文化源远流长的国度,酒在我国社会生活中有着举足轻重的地位。适量饮酒对身体有一定的好处,比如活血、化瘀等,但过量饮酒不仅对身体造成巨大损害增加死亡率,而且也会对心理健康造成不同程度的影响。世界卫生组织2006 年10 月30 日于日内瓦公布了人类健康的10 大威胁,酗酒是其中之一。如今在美国,酗酒已是继吸烟、饮食不当之后导致死亡的第3 大因素。而在我国每年则有超过20 万的人死于酒精中毒。面对如此高的酒精中毒死亡率,寻求有效的解酒解毒剂已是目前的当务之急。
葛根为豆科植物野葛或甘葛藤的干燥根。野葛主产于湖南、河南、广东、浙江、四川等省;甘葛藤多为栽培,主产于广西、广东等省,四川、云南地区亦产。高效液相色谱分析表明,葛根的主要活性成份为葛根素为代表的黄酮类化合物,其次含有少量的葛根皂苷(SA1 ~ SA4)、葛根皂苷SB1、葛根皂苷(A1 ~ A5)和葛根皂苷C1 等三萜类化合物,以及微量的氯化胆碱、二氯化乙酰胆碱、长塞因、D 甘露醇、L(+) 乳酸镁、β 谷甾醇、胡萝卜苷、6,7 二甲氧基香豆素、5 甲基海因、胆碱和乙酰胆碱。葛根具有降低血压,抗心率失常,扩张血管,抑制心脑血管痉挛,改善脑循环。
桑葚别名桑果、桑椹子等,始载于《新修本草》。其性寒味甘,人心、肝、肾经,具有滋阴补血、润肠通便,以及解酒的作用。《本草纲目》谓其捣汁饮,能解酒中毒。还可治眩晕、失眠、消渴、便秘,及风湿关节炎。
牡蛎是一种世界性的贝类,也是我国著名四大养殖经济贝类之一,分布广,产量大,营养丰富,含有丰富的糖原、蛋白质、牛磺酸、微量元素和维生素等。作为中国卫生部第一批公布的药食同源的68 种食品之一,牡蛎肉味道鲜美,营养丰富,蛋白质含量高,氨基酸组成完善合理,在食品领域有很大的利用价值;另外牡蛎含有多种重要的生物活性物质,如糖原、牛磺酸、EAP、DHA 以及维生素锌、硒、钙、铁等,在医药领域也有很高的利用价值。现代科技文献研究发现,牛磺酸具有广泛的生物作用,如抗氧化、保护细胞膜、调节渗透压、参与糖代谢的调节、抗疲劳等作用;而牡蛎糖原有明显的防治心血管病及抗凝血、降血脂、抗血栓、提高机体免疫功能、抗白细胞降低、抗肿瘤和抗氧化等生物活性,并无毒副作用,可开发为药用保健品。因此综合考虑牡蛎在食品领域和医药领域的利用价值,利用其药食同源的特点,可将牡蛎开发成各种保健和功能性食品。
发明内容
发明目的:本发明的目的在于提供一种天然复合解酒饮料及其制备方法,以期实现该饮料具有解酒功效,保护肝脏功能。
技术方案:为了实现上述发明目的,本发明所采用的技术方案为:
一种天然复合解酒饮料及其制备方法,包括如下步骤:
(1)提取葛根汁:将新鲜葛根用亚临界水萃取技术萃取;所述亚临界水萃取技术具体为:将葛根原料置于萃取釜中,真空抽尽萃取釜中的空气,将经过预热的脱氧去离子水注入到萃取釜中,在萃取温度100 ~ 200℃、萃取压力1 ~ 10MPa、萃取时间10 ~ 120min 条件下进行萃取,将萃取液快速冷却至室温进行收集;
(2)桑葚汁的制备:选择新鲜、成熟、色鲜的桑葚果,依次进行清洗,打浆,榨汁,酶解,用搅拌器把经酶解处理后的果汁搅拌均匀并静置2 ~ 4 h,除去沉淀物,把上层液进行过滤得所需桑葚汁;
(3)牡蛎提取物的制备:1 份牡蛎,加1~7 份水,破碎匀浆,酶解,然后将酶解液在6000
r/min 的条件下冷冻离心10 分钟,取上清液;
(4)混合、调配:将葛根汁、桑葚汁、牡蛎提取物按 1~5 :1~5:1~5 的体积比进行混合形成复合液后,依次加入质量浓度0.3% 的柠檬酸和稳定剂,再加入相当于复合液2~3 倍
体积量的纯净水;
(5)离心过滤:采用
80~100r/min 的速度离心l5~20min,取上清液;
(6)杀菌、冷却:分装后120~130℃杀菌10~15min,冷却至室温。
所述步骤(2)中榨汁为将果浆置于纱布压汁,将纱布的果渣用温水浸泡,搅拌后再次压汁,与原果汁合并;
所述步骤(2)中打浆为用筛孔直径为0.4~0.5mm
的打浆机进行冷打浆,打浆同时,连续添加质量浓度0.2%的柠檬酸和质量浓度为0.2%的VC 混合溶液进行护色;
所述步骤(2)中酶解为用0.3~0.4ml
/ L 的果胶酶酶解,酶解温度45℃,酶解时间25~30 min 。
所述步骤(3)中酶解为调节浆的pH 值为5~8,添加3000~8000U/g 的蛋白酶,在40~65℃下酶解2~8 小时,沸水浴灭酶10-15 分钟。
所述步骤(4)中稳定剂为质量浓度0.1%羧甲基纤维素钠、质量浓度0.1%的山梨酸钾、质量浓度0.2%的黄原胶的混合。
有益效果:与现有技术相比,本发明的显著优点是:本发明制得饮料色泽澄清、透明,均匀一致,紫红色,不变色;香气浓郁,入口清爽,柔和持久,回味甘甜,无异味;沉淀:料液清澈,无肉眼可见沉淀杂质;本发明原料为药食同补的中药和果实,安全无毒副作用,来源非常广泛,营养丰富,可以保肝、安神、清热解毒,容易被身体吸收,可以做成多种形式的产品。
具体实施方式
下面通过具体的实施例对本发明进一步说明,应当指出,对于本领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干变型和改进,这些也应视为属于本发明的保护范围。
实施例1
(1)提取葛根汁:将新鲜葛根用亚临界水萃取技术萃取;所述亚临界水萃取技术具体为:将葛根原料置于萃取釜中,真空抽尽萃取釜中的空气,将经过预热的脱氧去离子水注入到萃取釜中,在萃取温度100℃、萃取压力1MPa、萃取时间10min 条件下进行萃取,将萃取液快速冷却至室温进行收集;
(2)桑葚汁的制备:选择新鲜、成熟、色鲜的桑葚果,清洗,清洗后用筛孔直径为0.4mm
的打浆机进行冷打浆,打浆同时,连续添加质量浓度0.2%的柠檬酸和质量浓度为0.2%的VC混合溶液进行护色;将打出的果浆置于纱布压汁,将纱布的果渣用温水浸泡,搅拌后再次压汁,与原果汁合并;将果汁用0.3ml
/ L 的果胶酶酶解,酶解温度45℃,酶解时间25min ;用搅拌器把经酶解处理后的果汁搅拌均匀并静置2h,除去沉淀物,把上层液进行过滤得所需桑葚汁;
(3)牡蛎提取物的制备:1 份牡蛎,加4 份水,破碎匀浆,调节浆的pH 值为7,添加5000U/g 的蛋白酶,在55℃下酶解5 小时,沸水浴灭酶15 分钟;然后将酶解液在6000 r/min 的条件下冷冻离心10 分钟,取上清液;
(4)混合、调配:将葛根汁、桑葚汁、牡蛎提取物按3 :2 :1的体积比进行混合形成复合液后,依次加入质量浓度0.3% 的柠檬酸、质量浓度0.1%羧甲基纤维素钠、质量浓度0.1%的山梨酸钾、质量浓度0.2%的黄原胶,再加入相当于复合液2 倍体积量的纯净水;
(5)离心过滤:采用80r/min
的速度离心l5min,取上清液;
(6)杀菌、冷却:分装后120℃杀菌10min,冷却至室温。
实施例2
(1)提取葛根汁:将新鲜葛根用亚临界水萃取技术萃取;所述亚临界水萃取技术具体为:将葛根原料置于萃取釜中,真空抽尽萃取釜中的空气,将经过预热的脱氧去离子水注入到萃取釜中,在萃取温度200℃、萃取压力10MPa、萃取时间120min 条件下进行萃取,将萃取液快速冷却至室温进行收集;
(2)桑葚汁的制备:选择新鲜、成熟、色鲜的桑葚果,清洗,清洗后用筛孔直径为0.5mm
的打浆机进行冷打浆,打浆同时,连续添加质量浓度0.2%的柠檬酸和质量浓度为0.2%的VC混合溶液进行护色;将打出的果浆置于纱布压汁,将纱布的果渣用温水浸泡,搅拌后再次压汁,与原果汁合并;将果汁用0.4ml
/ L 的果胶酶酶解,酶解温度45℃,酶解时间30min ;用搅拌器把经酶解处理后的果汁搅拌均匀并静置4h,除去沉淀物,把上层液进行过滤得所需桑葚汁;
(3)牡蛎提取物的制备:1 份牡蛎,加7 份水,破碎匀浆,调节浆的pH 值为8,添加8000U/g 的蛋白酶,在65℃下酶解2小时,沸水浴灭酶10 分钟;然后将酶解液在6000 r/min 的条件下冷冻离心10 分钟,取上清液;
(4)混合、调配:将葛根汁、桑葚汁、牡蛎提取物按4 :5 :3的体积比进行混合形成复合液后,依次加入质量浓度0.3% 的柠檬酸、质量浓度0.1%羧甲基纤维素钠、质量浓度0.1%的山梨酸钾、质量浓度0.2%的黄原胶,再加入相当于复合液3 倍体积量的纯净水;
(5)离心过滤:采用100r/min
的速度离心20min,取上清液;
(6)杀菌、冷却:分装后130℃杀菌15min,冷却至室温。
实施例3
(1)提取葛根汁:将新鲜葛根用亚临界水萃取技术萃取;所述亚临界水萃取技术具体为:将葛根原料置于萃取釜中,真空抽尽萃取釜中的空气,将经过预热的脱氧去离子水注入到萃取釜中,在萃取温度150℃、萃取压力5MPa、萃取时间60min 条件下进行萃取,将萃取液快速冷却至室温进行收集;
(2)桑葚汁的制备:选择新鲜、成熟、色鲜的桑葚果,清洗,清洗后用筛孔直径为0.4mm
的打浆机进行冷打浆,打浆同时,连续添加质量浓度0.2%的柠檬酸和质量浓度为0.2%的VC混合溶液进行护色;将打出的果浆置于纱布压汁,将纱布的果渣用温水浸泡,搅拌后再次压汁,与原果汁合并;将果汁用0.3ml
/ L 的果胶酶酶解,酶解温度45℃,酶解时间28min ;用搅拌器把经酶解处理后的果汁搅拌均匀并静置3h,除去沉淀物,把上层液进行
过滤得所需桑葚汁;
(3)牡蛎提取物的制备:1 份牡蛎,加1份水,破碎匀浆,调节浆的pH 值为5,添加3000U/g 的蛋白酶,在40℃下酶解8 小时,沸水浴灭酶15 分钟;然后将酶解液在6000 r/min 的条件下冷冻离心10 分钟,取上清液;
(4)混合、调配:将葛根汁、桑葚汁、牡蛎提取物按3:4:3 的体积比进行混合形成复合液后,依次加入质量浓度0.3% 的柠檬酸、质量浓度0.1%羧甲基纤维素钠、质量浓度0.1%的山梨酸钾、质量浓度0.2%的黄原胶,再加入相当于复合液2.5 倍体积量的纯净水;
(5)离心过滤:采用90r/min
的速度离心l8min,取上清液;
(6)杀菌、冷却:分装后125℃杀菌12min,冷却至室温。
实施例4
对本饮料的预防醉酒、解酒,预防酒精性肝损伤作用进行对照实验。
1、分组及给药
取健康昆明种小鼠,雌雄各半,按体重分层随机分为4 组,分别为解酒饮料高(50ml / kg)、中(30ml / kg)、低(10ml / kg) 剂量组、模型对照组( 等体积生理盐水)。
2、预防醉酒和醒酒实验
实验前禁食12h 后,解酒饮料组分别饲喂不同剂量的解酒饮料2h,模型对照组灌胃2h 后,均用白酒(0.15ml / 10g) 灌服,观察记录各组小鼠翻正反射消失的时间( 醉酒时间) 和恢复时间( 醒酒时间)。观测受试品对醉酒的预防作用。实验结果见表1。可见,解酒饮料组醉酒时间明显延长,醒酒时间明显缩短,且延缓醉酒和醒酒效果和饮料剂量呈正相关,说明本饮料具有预防醉酒和醒酒功效。
表1
组别 | 动物数/个 | 醉酒时间/min | 醒酒时间/min |
模型对照组 | 10 | 40.3±16.3 | 270.3±66.3 |
高剂量组 | 10 | 98.5±28.5 | 165.3±29.5 |
中剂量组 | 10 | 90.2±22.3 | 189.5±34.3 |
低剂量组 | 10 | 86.6±27.8 | 176.2±48.7 |
3、酒精性肝损伤影响实验
各组按0.15ml / 10g 体重灌胃白酒;6h 后处死小鼠,立即称取0.2g 新鲜肝脏放入置有预冷玻璃匀浆器中,在冰浴中制成100g / L 匀浆,2000r / min 离心10min,取上清液,为肝匀浆,测定GSH、MDA 的含量。MDA 的量常常可反映机体内脂质过氧化的程度,间接反映出细胞损伤的程度。GSH 不仅清除人体自由基,还可以提高人体免疫力,能增进血球制造保护物质的功能,间接反映对机体的保护功能。观测受试品对小鼠酒精性肝损伤的影响,结果见表2。结果显示,解酒饮料组可明显降低小鼠肝脏内MDA 的水平,但对GSH 无明显影响。说明本品对小鼠酒精性肝损伤有一定防治作用。
表2
组别 | 动物数/个 | ||
模型对照组 | 10 | 1.13±0.48 | 1.54±0.48 |
高剂量组 | 10 | 0.65±0.48 | 1.44±0.40 |
中剂量组 | 10 | 0.57±0.42 | 1.60±0.55 |
低剂量组 | 10 | 0.57±0.46 | 1.55±0.54 |
Claims (4)
1.一种天然复合解酒饮料及其制备方法,其特征在于:包括如下步骤:
(1)提取葛根汁:将新鲜葛根用亚临界水萃取技术萃取;所述亚临界水萃取技术具体为:将葛根原料置于萃取釜中,真空抽尽萃取釜中的空气,将经过预热的脱氧去离子水注入到萃取釜中,在萃取温度100 ~ 200℃、萃取压力1 ~ 10MPa、萃取时间10 ~
120min 条件下进行萃取,将萃取液快速冷却至室温进行收集;
(2)桑葚汁的制备:选择新鲜、成熟、色鲜的桑葚果,依次进行清洗,打浆,榨汁,酶解,用搅拌器把经酶解处理后的果汁搅拌均匀并静置2 ~ 4 h,除去沉淀物,把上层液进行过滤得所需桑葚汁;
(3)牡蛎提取物的制备:1 份牡蛎,加1~7 份水,破碎匀浆,酶解,然后将酶解液在6000 r/min 的条件下冷冻离心10 分钟,取上清液;
(4)混合、调配:将葛根汁、桑葚汁、牡蛎提取物按
1~5 :1~5:1~5 的体积比进行混合形成复合液后,依次加入质量浓度0.3% 的柠檬酸和稳定剂,再加入相当于复合液2~3 倍
体积量的纯净水;
(5)离心过滤:采用 80~100r/min 的速度离心l5~20min,取上清液;
(6)杀菌、冷却:分装后120~130℃杀菌10~15min,冷却至室温。
2.如权利要求1 所述的一种天然复合解酒饮料及其制备方法,其特征在于:所述步骤(2)中榨汁为将果浆置于纱布压汁,将纱布的果渣用温水浸泡,搅拌后再次压汁,与原果汁合并;所述步骤(2)中打浆为用筛孔直径为0.4~0.5mm 的打浆机进行冷打浆,打浆同时,连续添加质量浓度0.2%的柠檬酸和质量浓度为0.2%的VC
混合溶液进行护色;所述步骤(2)中酶解为用0.3~0.4ml / L 的果胶酶酶解,酶解温度45℃,酶解时间25~30 min 。
3.如权利要求1 所述的一种天然复合解酒饮料及其制备方法,其特征在于:所述步骤(3)中酶解为调节浆的pH 值为5~8,添加3000~8000U/g 的蛋白酶,在40~65℃下酶解2~8 小时,沸水浴灭酶10-15 分钟。
4.如权利要求1 所述的一种天然复合解酒饮料及其制备方法,其特征在于:所述步骤(4)中稳定剂为质量浓度0.1%羧甲基纤维素钠、质量浓度0.1%的山梨酸钾、质量浓度0.2%的黄原胶的混合。
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CN108967758A (zh) * | 2018-07-10 | 2018-12-11 | 天津科技大学 | 一种含昆虫蛋白的低糖饮料及其制备方法 |
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CN108967758A (zh) * | 2018-07-10 | 2018-12-11 | 天津科技大学 | 一种含昆虫蛋白的低糖饮料及其制备方法 |
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