CN107212220A - 液态鲜铁皮石斛饮品及其制备方法 - Google Patents
液态鲜铁皮石斛饮品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
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- 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
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种液态鲜铁皮石斛饮品的制备方法,包括:1)将鲜铁皮石斛洗净、切段;2)将石斛段置于低温冷冻粉碎机中粉碎,得鲜铁皮石斛超微粉;3)将鲜铁皮石斛超微粉室温浸提2次,无菌筛板过滤,合并2次滤液,得鲜铁皮石斛浸提液;4)向浸提液中加入0.01%‑0.05%的维生素C、0.05%‑0.1%防腐剂、0.01‑0.1%的稳定剂和4‑6%的蜂蜜,混匀;5)分装后置于‑80℃至‑90℃下灭菌至少24h。以及,一种液态鲜铁皮石斛饮品。本发明的液态鲜铁皮石斛饮品具有有效成分含量高,易吸收,风味好,性状稳定,保质期长等优点。
Description
技术领域
本发明涉及中药饮品加工领域。更具体地说,本发明涉及一种液态鲜铁皮石斛饮品及其制备方法。
背景技术
铁皮石斛为兰科石斛属多年生草本植物,又名黑节草、霍山石斛和鲜铁皮等,是我国传统名贵药材之一,价格昂贵。现代药理研究发现,铁皮石斛含内脂类生物碱、石斛水溶性多糖、氨基酸、微量元素,还含黏液质和淀粉等。具有提高人体免疫功能,滋阴,解毒,抗癌,抗动脉硬化,降血压,抗疲劳,抗辐射,延缓衰老等作用。传统的铁皮石斛加工方法多为直接晒干或烘干,或边炒边扭成螺旋形或弹簧状,再烘干加工铁皮枫斗,这种传统加工方法由于加热和人为因素,会降低铁皮石斛中有效成分的含量,并会引起材料皱缩,破坏细胞,此外,干铁皮石斛在使用时多为水煎,其有效成分难以全部溶出,残留在药渣中,造成浪费。为此,不少研究者致力于提高铁皮石斛有效成分含量和促进有效成分溶出的加工方法的研究。如:CN102302680B公开了一种铁皮全成分保留加工方法,其将新鲜铁皮石斛预处理后将其进行真空冷冻干燥,然后再依次用普通粉碎机和低温振动粉碎机粉碎成超微粉,该方法虽然避免了干制过程的有效成分流失,但由于粉碎过程中粉体依然会受热,导致部分有效成分失活;CN104435743A公开了一种铁皮石斛超微粉得制备方法,其将鲜铁皮石斛预处理后,将其进行低温冷冻(-5—-40℃)再低温粉碎成粗粉,再将粗粉进行低温真空微波干燥(-5—-40℃)、低温超音速气流粉碎(0—-40℃)成超细粉,最后再采用共振磨将超细粉粉碎成超微粉,该方法虽然最大限度的保持了鲜铁皮石斛的有效成分的活性,但工序复杂;CN102008654B公开了一种铁皮石斛鲜汁原液的制作方法,其采用榨汁机榨取原汁并将原汁和药渣分开,并对原汁进行后续处理,最后再高温灭菌,该方法虽然使鲜铁皮石斛的风味得以保留,但其营养和功效成分依然损失较大;CN106177492A公开了一种提高霍山石斛鲜品有效成分溶出的方法,其将霍山石斛鲜条经打浆、真空脱气、高压均质和超高压灭菌制得成品,该方法虽然保留了霍山石斛的风味,有利于霍山石斛中有效成分的溶出,但采用打浆机或胶体磨打浆,以及高压均质均会使石斛原汁受热,导致部分有效成分失活。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
本发明还有一个目的是提供一种有效成分含量高,易吸收,风味好,性状稳定,保质期长的液态鲜铁皮石斛饮品
本发明还有一个目的是提供一种工序简单,易操作的液态鲜铁皮石斛饮品的制备方法。
为了实现根据本发明的这些目的和其它优点,提供了一种液态鲜铁皮石斛饮品的制备方法,将液态鲜铁皮石斛饮品半成品分装后,置于-80℃至-90℃下灭菌至少24h,再将其转入室温保存。
优选的是,所述的液态鲜铁皮石斛饮品的制备方法,所述液态鲜铁皮石斛饮品半成品主要由如下步骤制得:
1)将鲜铁皮石斛洗净后沥干,切成长度为0.5-1cm的石斛段;
2)将所述石斛段置于低温冷冻粉碎机中粉碎,得鲜铁皮石斛超微粉;
3)将所述鲜铁皮石斛超微粉置于20重量倍量的灭菌水中室温浸提2次,每次2h,浸提完成后经100目的无菌筛板过滤,合并2次滤液,得鲜铁皮石斛浸提液;
4)向所述鲜铁皮石斛浸提液中加入0.01%-0.05%的维生素C、0.05%-0.1%防腐剂、0.01%-0.1%的稳定剂和4%-6%的蜂蜜,混匀后,即得。
优选的是,所述的液态鲜铁皮石斛饮品的制备方法,还包括,在步骤2)粉碎前,将所述石斛段置于蜂蜜-食盐混合溶液中浸泡5-10min,其中,蜂蜜的体积百分比浓度为25%-30%,食盐的质量百分比浓度为9%。
优选的是,所述的液态鲜铁皮石斛饮品的制备方法,步骤2)中,所述低温冷冻粉碎机的粉碎温度为-80℃至-196℃。
优选的是,所述的液态鲜铁皮石斛饮品的制备方法,步骤4)中,所述防腐剂由脱氢乙酸钠、山梨酸钾和苯甲酸钾按照重量比7:2:1配制而成。
优选的是,所述的液态鲜铁皮石斛饮品的制备方法,步骤4)中,所述稳定剂由黄原胶、卡拉胶、大豆多糖和海藻糖按照重量比5:3:1:1配制而成。
优选的是,所述的液态鲜铁皮石斛饮品的制备方法,步骤4)中,将所述防腐剂、稳定剂和蜂蜜混合均匀后,再加入到所述鲜铁皮石斛浸提液中,最后再加入所述维生素C。
一种液态鲜铁皮石斛饮品,由液态鲜铁皮石斛饮品的制备方法制得。
本发明至少包括以下有益效果:
第一、与常规灭菌方法相比,本发明采用于-80℃至-90℃超低温灭菌,即避免了饮品中的热敏性成分活性损失,还能有效杀菌,且成品可在常温保存;
第二、与将鲜铁皮石斛先真空冷冻干燥再粉碎相比,本发明直接将鲜铁皮石斛段采用低温冷冻粉碎机于-80℃至-196℃下冷冻粉碎,无干燥过程,保留了鲜铁皮石斛的原汁原液,且细胞破壁率高,所得鲜铁皮石斛超微粉具有原汁原味、易溶出、药效好等优点;
第三、在粉碎前将石斛段置于一定浓度的蜂蜜-食盐混合溶液中浸泡处理,可适当改变石斛段的质地,使冷冻粉碎后的铁皮石斛的细胞壁被充分破壁,有利于铁皮石斛中各成分的溶出;
第四、通过对防腐剂和稳定剂的种类进行筛选和配制,以及对各添加剂的添加顺序进行调整,使制得的液态鲜铁皮石斛饮品适口性好,稳定,保质期较长。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
需要说明的是,下述实施例中所述实验方法,如无特殊说明,均为常规方法,所述试剂和材料,如无特殊说明,均可从商业途径获得。
实施例1:
一种液态鲜铁皮石斛饮品,由下述制备方法制得:
1)将鲜铁皮石斛洗净后沥干,切成长度为0.5-1cm的石斛段;
2)将所述石斛段置于低温冷冻粉碎机中粉碎,粉碎温度为-80℃,得鲜铁皮石斛超微粉;
3)将所述鲜铁皮石斛超微粉置于20重量倍量的灭菌水中室温浸提2次,每次2h,浸提完成后经100目的无菌筛板过滤,合并2次滤液,得鲜铁皮石斛浸提液;
4)向所述鲜铁皮石斛浸提液中加入0.01%的维生素C、0.05%防腐剂、0.01的稳定剂和4%的蜂蜜,混匀后,得液态鲜铁皮石斛饮品半成品,其中,所述防腐剂由脱氢乙酸钠、山梨酸钾和苯甲酸钾按照重量比7:2:1配制而成,所述稳定剂由黄原胶、卡拉胶、大豆多糖和海藻糖按照重量比5:3:1:1配制而成,添加时,先将所述防腐剂、稳定剂和蜂蜜混合均匀后,再加入到所述鲜铁皮石斛浸提液中,最后再加入所述维生素C;
5)将液态鲜铁皮石斛饮品半成品用复合纸袋分装后,置于-80℃至-90℃下灭菌至少24h,再将其转入室温保存。
实施例2:
一种液态鲜铁皮石斛饮品,由下述制备方法制得:
1)将鲜铁皮石斛洗净后沥干,切成长度为0.5-1cm的石斛段;
2)将所述石斛段置于低温冷冻粉碎机中粉碎,粉碎温度为-120℃,得鲜铁皮石斛超微粉;
3)将所述鲜铁皮石斛超微粉置于20重量倍量的灭菌水中室温浸提2次,每次2h,浸提完成后经100目的无菌筛板过滤,合并2次滤液,得鲜铁皮石斛浸提液;
4)向所述鲜铁皮石斛浸提液中加入0.2%的维生素C、0.08%防腐剂、0.05%的稳定剂和5%的蜂蜜,混匀后,得液态鲜铁皮石斛饮品半成品,其中,所述防腐剂由脱氢乙酸钠、山梨酸钾和苯甲酸钾按照重量比7:2:1配制而成,所述稳定剂由黄原胶、卡拉胶、大豆多糖和海藻糖按照重量比5:3:1:1配制而成,添加时,先将所述防腐剂、稳定剂和蜂蜜混合均匀后,再加入到所述鲜铁皮石斛浸提液中,最后再加入所述维生素C;
5)将液态鲜铁皮石斛饮品半成品用铝箔袋分装后,置于-80℃至-90℃下灭菌至少24h,再将其转入室温保存。
实施例3:
一种液态鲜铁皮石斛饮品,由下述制备方法制得:
1)将鲜铁皮石斛洗净后沥干,切成长度为0.5-1cm的石斛段;
2)将所述石斛段置于低温冷冻粉碎机中粉碎,粉碎温度为-196℃,得鲜铁皮石斛超微粉;
3)将所述鲜铁皮石斛超微粉置于20重量倍量的灭菌水中室温浸提2次,每次2h,浸提完成后经100目的无菌筛板过滤,合并2次滤液,得鲜铁皮石斛浸提液;
4)向所述鲜铁皮石斛浸提液中加入0.05%的维生素C、0.1%防腐剂、0.1%的稳定剂和6%的蜂蜜,混匀后,得液态鲜铁皮石斛饮品半成品,其中,所述防腐剂由脱氢乙酸钠、山梨酸钾和苯甲酸钾按照重量比7:2:1配制而成,所述稳定剂由黄原胶、卡拉胶、大豆多糖和海藻糖按照重量比5:3:1:1配制而成,添加时,先将所述防腐剂、稳定剂和蜂蜜混合均匀后,再加入到所述鲜铁皮石斛浸提液中,最后再加入所述维生素C;
5)将液态鲜铁皮石斛饮品半成品用PET/PE复合真空包装袋分装后,置于-80℃至-90℃下灭菌至少24h,再将其转入室温保存。
实施例4:
在实施例3的基础上,还包括,在步骤2)粉碎前,将所述石斛段置于蜂蜜-食盐混合溶液中浸泡5min,其中,蜂蜜的体积百分比浓度为25%,食盐的质量百分比浓度为9%。
实施例5:
在实施例3的基础上,还包括,在步骤2)粉碎前,将所述石斛段置于蜂蜜-食盐混合溶液中浸泡8min,其中,蜂蜜的体积百分比浓度为28%,食盐的质量百分比浓度为9%。
实施例6:
在实施例3的基础上,还包括,在步骤2)粉碎前,将所述石斛段置于蜂蜜-食盐混合溶液中浸泡10min,其中,蜂蜜的体积百分比浓度为30%,食盐的质量百分比浓度为9%。
对比例1:
通过对比例1来说明本发明超低温冷冻灭菌的有益效果。其中,实验组采用实施例3的方法制备;对照组1中,将液态鲜铁皮石斛饮品半成品用PET/PE复合真空包装袋分装后,置于超高压加工设备中,于300MPa下保温15min,其余处理条件同实施例3;对照组2将液态鲜铁皮石斛饮品半成品用PET/PE复合真空包装袋分装后,于115℃下灭菌6s,其余处理条件同实施例3,实验结果见下表。
组号 | 感官品质 | 常温保质期 |
实验组 | 具有鲜铁皮石斛的风味、组织状态均一 | 30天 |
对照组1 | 具有鲜铁皮石斛的风味、轻微分层 | 45天 |
对照组2 | 具有鲜铁皮石斛的风味、轻微蒸煮味,分层,轻微沉淀 | 6个月 |
注:感官品质评定在灭菌后,常温放置15天时进行。
由上表可知,超低温冷冻灭菌对液态鲜铁皮石斛饮品的感官品质影响最小,但其常温保质期与超高压杀菌和高温瞬时灭菌相比较短,为常温下保存30天,但仍能满足商品流通需要。
对比例2:
通过对比例2来说明本发明对石斛段采用蜂蜜-食盐混合溶液浸泡的有益效果。其中,实验组采用实施例5的方法制备,对照组采用实施例3的方法制备,实验结果见下表。
组号 | 多糖含量(mg/g) | 生物碱含量(ug/g) |
实验组 | 70.4 | 442.1 |
对照组 | 65.8 | 399.5 |
注:多糖测定按2015药典方法进行,生物碱含量测定采用溴甲酚绿酸性染料-紫外分光光度法进行。
由上表可知,低温冷冻粉碎前,将石斛段置于蜂蜜-食盐混合溶液浸泡有利于提高多糖和生物碱的溶出。
对比例3:
通过对比例3来说明本发明的稳定剂的有益效果。其中,实验组采用实施例3的方法制备;对照组1中,稳定剂由黄原胶、卡拉胶和大豆多糖按照重量比5:3:1配制而成,其余处理条件同实施例3;对照组2中,稳定剂由黄原胶、卡拉胶、大豆多糖和海藻糖按照重量比5:3:1:2配制而成,其余处理条件同实施例3,实验结果见下表。
组号 | 稳定性 |
实验组 | 组织状态均一 |
对照组1 | 分层6mm、轻微沉淀 |
对照组2 | 分层2mm、轻微沉淀 |
注:稳定性评定在灭菌后,常温放置15天时进行。
由上表可知,向黄原胶、卡拉胶和大豆多糖中添加适量的海藻糖,有利于提高液态鲜铁皮石斛饮品的稳定性,稳定剂的最佳配比为:黄原胶、卡拉胶、大豆多糖和海藻糖按照重量比5:3:1:1配制。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (8)
1.一种液态鲜铁皮石斛饮品的制备方法,其特征在于,将液态鲜铁皮石斛饮品半成品分装后,置于-80℃至-90℃下灭菌至少24h,再将其转入室温保存。
2.如权利要求1所述的液态鲜铁皮石斛饮品的制备方法,其特征在于,所述液态鲜铁皮石斛饮品半成品主要由如下步骤制得:
1)将鲜铁皮石斛洗净后沥干,切成长度为0.5-1cm的石斛段;
2)将所述石斛段置于低温冷冻粉碎机中粉碎,得鲜铁皮石斛超微粉;
3)将所述鲜铁皮石斛超微粉置于20重量倍量的灭菌水中室温浸提2次,每次2h,浸提完成后经100目的无菌筛板过滤,合并2次滤液,得鲜铁皮石斛浸提液;
4)向所述鲜铁皮石斛浸提液中加入0.01%-0.05%的维生素C、0.05%-0.1%防腐剂、0.01%-0.1%的稳定剂和4%-6%的蜂蜜,混匀后,即得。
3.如权利要求2所述的液态鲜铁皮石斛饮品的制备方法,其特征在于,还包括,在步骤2)粉碎前,将所述石斛段置于蜂蜜-食盐混合溶液中浸泡5-10min,其中,蜂蜜的体积百分比浓度为25%-30%,食盐的质量百分比浓度为9%。
4.如权利要求2所述的液态鲜铁皮石斛饮品的制备方法,其特征在于,步骤2)中,所述低温冷冻粉碎机的粉碎温度为-80℃至-196℃。
5.如权利要求2所述的液态鲜铁皮石斛饮品的制备方法,其特征在于,步骤4)中,所述防腐剂由脱氢乙酸钠、山梨酸钾和苯甲酸钾按照重量比7:2:1配制而成。
6.如权利要求2所述的液态鲜铁皮石斛饮品的制备方法,其特征在于,步骤4)中,所述稳定剂由黄原胶、卡拉胶、大豆多糖和海藻糖按照重量比5:3:1:1配制而成。
7.如权利要求2所述的液态鲜铁皮石斛饮品的制备方法,其特征在于,步骤4)中,将所述防腐剂、稳定剂和蜂蜜混合均匀后,再加入到所述鲜铁皮石斛浸提液中,最后再加入所述维生素C。
8.一种液态鲜铁皮石斛饮品,其特征在于,由如权利要求1-7任一所述的液态鲜铁皮石斛饮品的制备方法制得。
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CN107397098A (zh) * | 2017-08-01 | 2017-11-28 | 张艳飞 | 一种铁皮石斛叶饮品及其制备方法与应用 |
CN108244433A (zh) * | 2018-01-26 | 2018-07-06 | 合肥工业大学 | 一种提高石斛鲜榨汁中总生物碱溶出量的制备方法 |
CN109315651A (zh) * | 2017-08-01 | 2019-02-12 | 上海雷允上药业有限公司 | 一种鲜铁皮石斛饮品及其制备方法 |
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CN107397098A (zh) * | 2017-08-01 | 2017-11-28 | 张艳飞 | 一种铁皮石斛叶饮品及其制备方法与应用 |
CN109315651A (zh) * | 2017-08-01 | 2019-02-12 | 上海雷允上药业有限公司 | 一种鲜铁皮石斛饮品及其制备方法 |
CN107397098B (zh) * | 2017-08-01 | 2021-03-16 | 张艳飞 | 一种铁皮石斛叶饮品及其制备方法与应用 |
CN108244433A (zh) * | 2018-01-26 | 2018-07-06 | 合肥工业大学 | 一种提高石斛鲜榨汁中总生物碱溶出量的制备方法 |
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