CN107348505A - 含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法 - Google Patents
含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法 Download PDFInfo
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- CN107348505A CN107348505A CN201710487640.3A CN201710487640A CN107348505A CN 107348505 A CN107348505 A CN 107348505A CN 201710487640 A CN201710487640 A CN 201710487640A CN 107348505 A CN107348505 A CN 107348505A
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Abstract
本发明公开了一种含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，首先提供以下重量份的金花茶40份、螺旋藻18份、低聚果糖15份、脱脂奶粉50份、麦芽糖醇5份、可溶性膳食纤维6份、山楂2份、肉桂2份、苦瓜3份、菠菜3份、萝卜2份、芹菜3份、薏苡仁4份、银耳3份、山药3份、芋头3份、小扁豆2份、含硫氨基酸5份、药用赋形剂15份、维生素C 3份、以及蜂胶5份，然后制得所述功能食品。本发明在制备过程中将超声波、醇提、浸提相结合，在较低温度下最大程度地提取金花茶和螺旋藻的总黄酮和茶多酚等有效成分，有效地防止了热敏性物质的氧化和逸散，提高了所述功能食品的品质。
Description
技术领域
本发明涉及一种功能食品，更具体地说是一种含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法。
背景技术
金花茶是国家一级保护植物之一，金花茶含有400多种营养物质、无毒副作用。富含茶多糖、茶多酚、总皂甙、总黄酮、茶色素、咖啡因、蛋白质、维生素B1、B2、维生素C、维生素E、叶酸、脂肪酸、β-胡萝卜素等多种天然营养成份；还含有茶氨酸、苏氨酸等几十种氨基酸，以及富含有多种对人体具有重要保健作用的天然有机锗、硒、钼、锌、钒等微量元素，钾、钙、镁等宏量元素。
金花茶和螺旋藻都具有明显的降血稠作用，能有效的改善糖尿病“三高”症状。金花茶和螺旋藻在有效降低血糖、血压的同时，可有效降低血脂，改善因高血压而引起的各种不适应症状，具有降低血清中胆固醇和β-脂蛋白，促进胰岛素分泌、增强免疫力、调节血流量，防止动脉粥样硬化，抗菌消炎、清热解毒、通便利尿去湿，增进肝脏代谢、防癌抑制肿瘤生长等功效。
目前，金花茶和螺旋藻中的有效成分主要采用浸提、超声波提取和单一的酶解等方法进行处理后得到，存在着产率较低、有效成分易失活、溶剂残留和工艺复杂等问题，且以金花茶为原料的产品以饮品最为常见，品种单一，无法满足人们的需求。
发明内容
本发明的一个目的是解决至少上述问题和/或缺陷，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含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，在制备过程中以超声波、醇提、浸提相结合，在较低温度下最大程度地提取金花茶和螺旋藻中的总黄酮和茶多酚等有效成分，有效地防止了热敏性物质的氧化和逸散，提高了含有金花茶、螺旋藻、低聚果糖的功能食品的品质。
为了实现根据本发明的这些目的和其它优点，提供了一种含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，包括以下步骤：
S1、提供以下重量份数的原料：金花茶40份、螺旋藻18份、低聚果糖15份、脱脂奶粉50份、麦芽糖醇5份、可溶性膳食纤维6份、山楂2份、肉桂2份、苦瓜3份、菠菜3份、萝卜2份、芹菜3份、薏苡仁4份、银耳3份、山药3份、芋头3份、小扁豆2份、含硫氨基酸5份、药用赋形剂15份、维生素C 3份、以及蜂胶5份；
S2、将40重量份的金花茶和18重量份的螺旋藻一起清洗捣烂后与200重量份的蒸馏水、100重量份的乙醇混合得第一混合物，将第一混合物在50KHz频率下超声振荡15min，然后再用超声波细胞破碎仪进行细胞破碎处理10min，再于30KHz频率下超声振荡10min，于25℃的环境下浸提48h，浸提期间每隔6h加入一次碳酸氢钠调节第一混合物的pH至7.5，浸提完成后过滤，得到的滤液先进行减压旋蒸除去乙醇，再冷冻干燥除水，制得金花茶螺旋藻提取物；
S3、按以下重量份将山楂2份、肉桂2份、苦瓜3份、菠菜3份、萝卜2份、芹菜3份、薏苡仁4份、银耳3份、山药3份、芋头3份、小扁豆2份洗净后蒸熟，然后冷却至室温混合得到第二混合物，再进行真空冷冻干燥处理，在温度为-30℃、真空度为15Pa的条件下进行冷冻干燥48h，然后将冻干后的第二混合物经超微粉碎至粒度为25μm，得到第一冻干粉；
S4、将5重量份的含硫氨基酸溶于300重量份的蒸馏水中制成含硫氨基酸溶液，在25℃温度下将S3中的第一冻干粉放入含硫氨基酸溶液浸泡4h，浸泡期间每隔1h对含硫氨基酸溶液超声处理5min，然后再次使用真空冷冻干燥处理，得到第二冻干粉；
S5、将S2中的金花茶螺旋藻提取物、S4中的第二冻干粉、15重量份低聚果糖、50重量份脱脂奶粉、5重量份麦芽糖醇、6重量份可溶性膳食纤维、3重量份维生素C、5重量份蜂胶、以及15重量份药用赋形剂混合搅拌均匀得到第三混合物，将第三混合物干燥至含水量为10％后制成咀嚼片，即得到所述含有金花茶、螺旋藻、低聚果糖的功能食品。
优选的是，金花茶、螺旋藻、山楂、肉桂、苦瓜、菠菜、萝卜、芹菜、薏苡仁、银耳、山药、芋头、以及小扁豆均为新鲜采摘的原料。
优选的是，所述药用赋形剂为淀粉、微晶纤维素、糊精中的一种或几种。
优选的是，S4中第三混合物干燥方法为：先在40℃温度下干燥10min，然后再升温至55℃干燥直至第三混合物含水量为10％，干燥期间要勤翻动，然后降温到30℃，即可进行制片。
优选的是，S4中制成咀嚼片后，还需对制得的片剂使用成膜剂进行成膜处理，膜厚度为0.5～1mm，所述成膜剂的制备方法为：升高温度将10重量份的蜂蜡完全融化后加入2重量份的甘露醇，搅拌均匀后即制得所述成膜剂。
优选的是，所述含硫氨基酸包括质量比为3:0.8:0.5的甲硫氨酸、半胱氨酸和胱氨酸。
本发明的至少包括以下有益效果：
第一、金花茶在民间被广泛用于清热解毒、利尿利湿，金花茶属无毒级，富含的锗、硒、锌、钴、钥、钒等微量元素对人体有重要的保健作用；螺旋藻，具有降低胆固醇、调节血糖进而降低血液粘稠度，增强免疫系统、保护肠胃、抗肿瘤、防癌抑癌、防治高血脂、抗氧化、抗衰老、抗疲劳、抗辐射和治疗贫血症等功效；低聚果糖保持了蔗糖的纯正甜味性质，又比蔗糖甜味清爽，具有调节肠道菌群，增殖双歧杆菌，促进钙的吸收，调节血脂降低血液粘稠，免疫调节，抗龋齿等保健功能；使用这些原料制成的含有金花茶、螺旋藻、低聚果糖的功能食品安全可靠，无副作用；
第二、金花茶和螺旋藻清洗捣烂后的与蒸馏水、乙醇混合超声振荡，再用超声波细胞破碎仪进行细胞破碎处理，再超声振荡，于25℃的环境下浸提48h，浸提期间每隔6h加入一次碳酸氢钠调节第一混合物的pH至7.5，浸提完成后过滤，得到的滤液先进行减压旋蒸除去乙醇，再冷冻干燥除水，制得金花茶提取物；捣烂、超声、细胞破碎、超声、然后在较低温度下浸提，通过这一系列的操作，有效提高了金花茶和螺旋藻中的总黄酮、茶多酚和各种氨基酸等有效成分的提取率，防止了热敏性物质的氧化和逸散，提高了本发明的功能食品的品质；
第三、山楂、肉桂、苦瓜、菠菜、萝卜、芹菜、薏苡仁、银耳、山药、芋头、以及小扁豆均为降糖降血压降血脂食物，能有效降低人体的血液粘稠度，因此制成咀嚼片非常适合血液粘稠度高的患者日常服用；
第四、含硫氨基酸具有扩张血管、降血压和调血脂作用，对血液粘稠度高的患者及其并发症的预防有益，将第一冻干粉浸泡在含硫氨基酸的溶液中，能通过第一冻干粉粉体的细微孔状结构将含硫氨基酸吸附并存储在其内部，提高冻干粉的食用价值，让冻干粉在被人体消化吸收的过程中其粉体内部的含硫氨基酸也随之得到缓慢释放，便于人体的吸收利用；
第五、蜂蜡和甘露醇制得成膜剂，蜂蜡能保持密封防止变质，同时营养丰富，而加入甘露醇无吸湿性，干燥快，化学稳定性好，而且具有爽口的特点，甘露醇因溶解时吸热有甜味，对口腔有舒服感，将蜂蜡和甘露醇结合制成成膜剂不仅具有常规成膜剂具有的性质，而且还能利用蜂蜡良好的密封性能使咀嚼片得到进一步的密封，防止变质，延长保质期。
本发明的其它优点、目标和特征将部分通过上面的说明体现，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详细说明，以令本领域普通技术人员参阅本说明书后能够据以实施。
<实施例>
一种含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，包括以下步骤：
S1、提供以下重量份数的原料：金花茶40份、螺旋藻18份、低聚果糖15份、脱脂奶粉50份、麦芽糖醇5份、可溶性膳食纤维6份、山楂2份、肉桂2份、苦瓜3份、菠菜3份、萝卜2份、芹菜3份、薏苡仁4份、银耳3份、山药3份、芋头3份、小扁豆2份、含硫氨基酸5份、药用赋形剂15份、维生素C 3份、以及蜂胶5份；
S2、将40重量份的金花茶和18重量份的螺旋藻一起清洗捣烂后与200重量份的蒸馏水、100重量份的乙醇混合得第一混合物，将第一混合物在50KHz频率下超声振荡15min，然后再用超声波细胞破碎仪进行细胞破碎处理10min，再于30KHz频率下超声振荡10min，于25℃的环境下浸提48h，浸提期间每隔6h加入一次碳酸氢钠调节第一混合物的pH至7.5，浸提完成后过滤，得到的滤液先进行减压旋蒸除去乙醇，再冷冻干燥除水，制得金花茶螺旋藻提取物；
S3、按以下重量份将山楂2份、肉桂2份、苦瓜3份、菠菜3份、萝卜2份、芹菜3份、薏苡仁4份、银耳3份、山药3份、芋头3份、小扁豆2份洗净后蒸熟，然后冷却至室温混合得到第二混合物，再进行真空冷冻干燥处理，在温度为-30℃、真空度为15Pa的条件下进行冷冻干燥48h，然后将冻干后的第二混合物经超微粉碎至粒度为25μm，得到第一冻干粉；
S4、将5重量份的含硫氨基酸溶于300重量份的蒸馏水中制成含硫氨基酸溶液，在25℃温度下将S3中的第一冻干粉放入含硫氨基酸溶液浸泡4h，浸泡期间每隔1h对含硫氨基酸溶液超声处理5min，然后再次使用真空冷冻干燥处理，得到第二冻干粉；
S5、将S2中的金花茶螺旋藻提取物、S4中的第二冻干粉、15重量份低聚果糖、50重量份脱脂奶粉、5重量份麦芽糖醇、6重量份可溶性膳食纤维、3重量份维生素C、5重量份蜂胶、以及15重量份药用赋形剂混合搅拌均匀得到第三混合物，将第三混合物干燥至含水量为10％后制成咀嚼片，即得到所述含有金花茶、螺旋藻、低聚果糖的功能食品；
金花茶、螺旋藻、山楂、肉桂、苦瓜、菠菜、萝卜、芹菜、薏苡仁、银耳、山药、芋头、以及小扁豆均为新鲜采摘的原料；
所述药用赋形剂为淀粉、微晶纤维素、糊精中的一种或几种；
S4中第三混合物干燥方法为：先在40℃温度下干燥10min，然后再升温至55℃干燥直至第三混合物含水量为10％，干燥期间要勤翻动，然后降温到30℃，即可进行制片；
S4中制成咀嚼片后，还需对制得的片剂使用成膜剂进行成膜处理，膜厚度为0.5～1mm，所述成膜剂的制备方法为：升高温度将10重量份的蜂蜡完全融化后加入2重量份的甘露醇，搅拌均匀后即制得所述成膜剂；
所述含硫氨基酸包括质量比为3:0.8:0.5的甲硫氨酸、半胱氨酸和胱氨酸。
<对比试验>
对比例1：国内药店销售的普通的含有金花茶成分的咀嚼片。
对比例2：原料中不含金花茶、螺旋藻、低聚果糖，其余组分与实施例中一致，其余步骤不变，制得咀嚼片。
对比例3：原料与实施例一致，制作方法中采用超声波提取法得到金花茶螺旋藻提取物，其余步骤不变，制得咀嚼片。
对比例4：原料与实施例一致，制作方法中采用高温醇提法得到金花茶螺旋藻提取物，其余步骤不变，制得咀嚼片。
对比例5：原料与实施例一致，制作方法中山楂、肉桂、苦瓜、菠菜、萝卜、芹菜、薏苡仁、银耳、山药、芋头、小扁豆不经过蒸熟冻干，而采用熬制煮烂得到混合物，其余步骤不变，制得咀嚼片。
对比例6：原料中不含有含硫氨基酸，其余组分与实施例中一致，其余步骤不变，制得咀嚼片。
对比例7：原料中含有含硫氨基酸，其余组分也与实施例中一致，但是没有使用含硫氨基酸溶液浸泡第一冻干粉这步操作，其余步骤不变，制得咀嚼片。
对比例8：原料与实施例一致，不对制得的片剂使用蜂蜡和甘露醇制成膜剂进行成膜处理，其余步骤不变，制得咀嚼片。
将实施例制得的含有金花茶、螺旋藻、低聚果糖的功能食品与对比例1～8的咀嚼片分别各对8名血液粘稠度高的55～65岁之间的成人进行试服试验，试服周期为15天，每天早中晚各嚼食一片，15天后对血液粘稠度的主要指标进行比较，结果见表1。
表1 8名血液粘稠度高的成人试服15天后各指标数据对比
(55～65岁成人血浆粘度正常参考值为1.05～1.51，血沉方程K值正常参考值为14.00～94.00，红细胞电泳指数正常参考值为3.36～7.04)
从表1中可以看出，本发明的含有金花茶、螺旋藻、低聚果糖的功能食品在8名血液粘稠度高的55～65岁之间的成人进行试服试验，实施例中血浆粘度值、血沉方程K值、红细胞电泳指数在试服前后相比较，均明显优于对比例1～8的这些项目指标在试服前后相比较的数据；由此可以看出本发明的含有金花茶、螺旋藻、低聚果糖的功能食品具有优秀的治疗血粘稠的效果，其制作方法能显著提高咀嚼片的品质。
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和这里示出与描述的实施例。
Claims (6)
1.一种含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，其特征在于，包括以下步骤：
S1、提供以下重量份数的原料：金花茶40份、螺旋藻18份、低聚果糖15份、脱脂奶粉50份、麦芽糖醇5份、可溶性膳食纤维6份、山楂2份、肉桂2份、苦瓜3份、菠菜3份、萝卜2份、芹菜3份、薏苡仁4份、银耳3份、山药3份、芋头3份、小扁豆2份、含硫氨基酸5份、药用赋形剂15份、维生素C 3份、以及蜂胶5份；
S2、将40重量份的金花茶和18重量份的螺旋藻一起清洗捣烂后与200重量份的蒸馏水、100重量份的乙醇混合得第一混合物，将第一混合物在50KHz频率下超声振荡15min，然后再用超声波细胞破碎仪进行细胞破碎处理10min，再于30KHz频率下超声振荡10min，于25℃的环境下浸提48h，浸提期间每隔6h加入一次碳酸氢钠调节第一混合物的pH至7.5，浸提完成后过滤，得到的滤液先进行减压旋蒸除去乙醇，再冷冻干燥除水，制得金花茶螺旋藻提取物；
S3、按以下重量份将山楂2份、肉桂2份、苦瓜3份、菠菜3份、萝卜2份、芹菜3份、薏苡仁4份、银耳3份、山药3份、芋头3份、小扁豆2份洗净后蒸熟，然后冷却至室温混合得到第二混合物，再进行真空冷冻干燥处理，在温度为-30℃、真空度为15Pa的条件下进行冷冻干燥48h，然后将冻干后的第二混合物经超微粉碎至粒度为25μm，得到第一冻干粉；
S4、将5重量份的含硫氨基酸溶于300重量份的蒸馏水中制成含硫氨基酸溶液，在25℃温度下将S3中的第一冻干粉放入含硫氨基酸溶液浸泡4h，浸泡期间每隔1h对含硫氨基酸溶液超声处理5min，然后再次使用真空冷冻干燥处理，得到第二冻干粉；
S5、将S2中的金花茶螺旋藻提取物、S4中的第二冻干粉、15重量份低聚果糖、50重量份脱脂奶粉、5重量份麦芽糖醇、6重量份可溶性膳食纤维、3重量份维生素C、5重量份蜂胶、以及15重量份药用赋形剂混合搅拌均匀得到第三混合物，将第三混合物干燥至含水量为10％后制成咀嚼片，即得到所述含有金花茶、螺旋藻、低聚果糖的功能食品。
2.如权利要求1所述的含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，其特征在于，金花茶、螺旋藻、山楂、肉桂、苦瓜、菠菜、萝卜、芹菜、薏苡仁、银耳、山药、芋头、以及小扁豆均为新鲜采摘的原料。
3.如权利要求1所述的含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，其特征在于，所述药用赋形剂为淀粉、微晶纤维素、糊精中的一种或几种。
4.如权利要求1所述的含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，其特征在于，S4中第三混合物干燥方法为：先在40℃温度下干燥10min，然后再升温至55℃干燥直至第三混合物含水量为10％，干燥期间要勤翻动，然后降温到30℃，即可进行制片。
5.如权利要求1所述的含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，其特征在于，S4中制成咀嚼片后，还需对制得的片剂使用成膜剂进行成膜处理，膜厚度为0.5～1mm，所述成膜剂的制备方法为：升高温度将10重量份的蜂蜡完全融化后加入2重量份的甘露醇，搅拌均匀后即制得所述成膜剂。
6.如权利要求1所述的含有金花茶、螺旋藻、低聚果糖的功能食品的制作方法，其特征在于，所述含硫氨基酸包括质量比为3:0.8:0.5的甲硫氨酸、半胱氨酸和胱氨酸。
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