CN107788297A - 一种猴头菇饮料及其生产工艺 - Google Patents
一种猴头菇饮料及其生产工艺 Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种猴头菇饮料及其生产工艺,猴头菇饮料包括如下重量份的各原料组分:猴头菇20‑50份、龙胆根5‑10份、蜂蜜0.5‑1份、牛蒡2‑5份、榆耳1‑8份、甘草1‑3份和麦芽粉0.1‑0.5份。本发明集营养和保健于一身,具有健胃养胃、改善肠胃功能、且抗凝血效果好的功能效果。本发明配方科学,产品方便存放,易被人体吸收。
Description
技术领域
本发明属于食品饮料技术领域,具体涉及一种猴头菇饮料及其生产工艺。
背景技术
猴头菇(Hericium erinaceus)隶属于担子菌亚门、层菌纲、非褶菌目、齿菌科、猴头菌属,是药食两用的真菌,因外形像猴子头而得名。它是鲜美无比的山珍,菌肉鲜嫩,香醇可口,有“素中荤”之称。研究表明,猴头菇营养价值很高,猴头菇的蛋白质中含有16种氨基酸,包括8种人体必需氨基酸,猴头菇富含多糖多肽类物质,以及多种微量元素。医学研究表明:猴头菇性平、味甘,有利于五脏、助消化、滋补身体等功效,特别是对胃溃疡、十二指肠溃疡和神经衰弱等患者有很好的保健效果。
榆耳Gloeostereum incarnatum又称榆蘑,学名胶韧革菌,仅分布于我国东北三省、山东、甘肃和日本的北海道。其子实体质地胶质,形态似黑木耳,但粉红棕色,富有弹性。榆耳味道鲜美,兼具药效,享有"森林食品之王"的美称。当地人民采食其野生子实体,用并来治疗菌痢。榆耳含有一定的天然药性成分,药理试验表明,其代谢产物具有抗产气杆菌、绿脓杆菌、肠杆菌、大肠杆菌及金黄色葡萄杆菌等活性。能补益、和中、固肾气,利尿道,用于补虚、疗痔、泻痢(对肠炎沙门杆菌的抑制作用最为明显)等肠胃系统疾病。
随着人们生活水平的提高及保健意识的增强,安全且健康的养生食材越来越受到人们的关注,具有一定保健疗效的猴头菇菌也同样受到关注,目前市面上的猴头菇以干菇销售为主深加工的产品还较少,主要有猴头菇饼干、猴头菇饮料,成分单一,口感适口性较差。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此,本发明提供一种猴头菇饮料及其生产工艺,目的是改善猴头菇饮料的营养价值,同时具有良好的抗凝血效果。
为了实现上述目的,本发明采取的技术方案为:
一种猴头菇饮料,包括如下重量份的各原料组分:
猴头菇20-50份、龙胆根5-10份、蜂蜜0.5-1份、牛蒡2-5份、榆耳1-8份、甘草1-3份和麦芽粉0.1-0.5份。
优选的,还包括如下重量份的原料:枸杞子1-3份和柠檬酸0.2-0.4份。
所述猴头菇与龙胆根的重量比为5:1。
所述猴头菇饮料的生产工艺,包括如下步骤:
a、取猴头菇、牛蒡、榆耳和甘草加水煎煮提取两次,第一次加6-8倍量的水,提取1-2h,滤出第一次煎煮液;第二次加3-4倍量的水,提取0.5-1h,滤出第二次煎煮液,合并第一次煎煮液和第二次煎煮液,并澄清处理后得混合煎煮液;
b、取龙胆根经热水浸提,旋蒸浓缩,乙醇沉淀,冷冻干燥后得到龙胆粗提物,之后龙胆粗提物经脱蛋白和脱色得龙胆多糖;
c、将混合煎煮液、龙胆多糖、蜂蜜和麦芽粉混合搅拌,之后均质处理;
d、对均质后的混合液灌装、灭菌后,即得。
所述步骤a中还包括加入枸杞子进行加水煎煮。
所述步骤c中还包括加入柠檬酸。
所述步骤b还包括对龙胆多糖进行层析、洗脱的步骤。优选的,龙胆粗多糖溶于蒸馏水中,离心除去不溶物,所得溶液加入层析柱,先用蒸馏水洗脱,再用浓度逐渐增大的NaCl溶液阶段洗脱,流速为0.5mL/min~3mL/min,收集洗脱液,真空浓缩后透析2~4d,冻干得到龙胆酸性均一多糖。
所述均值处理包括一次均质处理和二次均质处理,一次均质处理的温度为50-60℃,均质压力为10-15MPa;二次均质处理采用二级均质,一级均质压力为20-22MPa,二级均质压力为11-13MPa。
所述灭菌的温度为136-138℃,时间为15-20s。通过控制灭菌的温度和时间,消除游离氨基酸带来的鲜腥味,提高香味。
所述灌装是在真空无菌环境下进行的。
所述步骤b中热水浸提的方法是将龙胆根粉末与水按料液质量体积比为1:20g/mL-1:25g/mL在70~90℃水浴条件下浸提1-2h,抽滤后,得到龙胆水提液;旋蒸浓缩的方法是将龙胆水体也在40-60℃条件下真空浓缩成浓缩液;乙醇沉淀是在浓缩液中加入2-3倍体积无水乙醇搅拌后,在8~10℃下沉淀3~5h,离心收集沉淀,经无水乙醇洗涤沉淀、加水复溶,去除无水乙醇,得到龙胆粗提物。
所述步骤b中脱蛋白是将龙胆粗提物配制成0.8mg/mL~1.2mg/mL水溶液加入树脂后振摇,再抽滤将树脂和溶液分离,收集脱蛋白后的溶液加无水乙醇沉淀,并冷冻干燥后,即得。
所述步骤b中脱色是将脱蛋白龙胆粗提物配制成2mg/mL-4mg/mL水溶液,调pH为5-7,加入大孔吸附树脂振揺,抽滤将树脂和溶液分离,收集脱色后溶液加入无水乙醇沉淀,经冷冻干燥后得到龙胆粗多糖。
本发明的有益效果:本发明选用猴头菇与龙胆根结合,通过提取出猴头菇中丰富的氨基酸、多糖等有益物质与龙胆根中提取的龙胆多糖有机的结合起来,并且辅以蜂蜜、牛蒡低聚糖、榆耳提取液、麦芽酚中丰富的可溶性蛋白质等,集营养和保健于一身,具有健胃养胃、改善肠胃功能、且抗凝血效果好的功能效果。本发明配方科学,产品方便存放,易被人体吸收。
具体实施方式
下面通过对实施例的描述,对本发明的具体实施方式作进一步详细的说明,目的是帮助本领域的技术人员对本发明的构思、技术方案有更完整、准确和深入的理解,并有助于其实施。
实施例1
一种猴头菇饮料,包括如下重量份的各原料组分:
猴头菇20份、龙胆根5份、蜂蜜0.6份、牛蒡2份、榆耳2份、甘草1份和麦芽粉0.2份。
该猴头菇饮料的生产工艺,具体包括如下步骤:
a、取猴头菇20份、牛蒡2份、榆耳2份和甘草1份加水煎煮提取两次,第一次加7倍量的水,提取1.5h,滤出第一次煎煮液;第二次加3倍量的水,提取1h,滤出第二次煎煮液,合并第一次煎煮液和第二次煎煮液,并澄清处理后得混合煎煮液。
b、取龙胆根5份,除杂洗净后在50℃的烘箱中烘干,然后用粉碎机粉碎,过100目筛,得到龙胆粉末,将龙胆根粉末与水按料液质量体积比为1:20g/mL在80℃水浴条件下浸提2h,抽滤后,得到龙胆水提液;将滤液在50℃条件下真空浓缩至原体积的20%,得到浓缩液,缓慢加入3倍体积的无水乙醇并不断搅拌,并将其置于6℃的冰箱过夜沉淀12h,4000rpm,13min离心后收集沉淀,并用无水乙醇洗涤沉淀3次,以除去脂溶性杂质,然后将沉淀加水复溶,用旋转蒸发器去除酒精后,冷冻干燥得到龙胆粗提物;将得到的龙胆粗提物配成浓度为1mg/mL的水溶液,加入90目的聚酰胺,其龙胆粗提物与聚酰胺的质量比为15:1mg/g,在室温下摇床振揺3h,转速为120r/min,使树脂吸附溶液成分。振荡结束后,抽滤将树脂和溶液分离,收集脱蛋白后的溶液加入3倍体积的无水乙醇沉淀,并冷冻干燥得到脱蛋白后的龙胆粗提物;然后将其配成1mg/mL的水溶液,以水与浓盐酸按体积比配制成体积分数为0.8%的盐酸溶液,用此0.8%的盐酸溶液调节1mg/mL的脱蛋白后的龙胆粗提物水溶液的pH为6,加入AB-8大孔吸附树脂,其脱蛋白后的龙胆粗提物与AB-8大孔吸附树脂的质量比为20:1mg/g,55℃摇床振揺3h,转速为120r/min。振荡结束后,抽滤将树脂和溶液分离,收集脱色后的溶液,以氢氧化钠与蒸馏水按质量比配制成质量分数为0.5%的氢氧化钠溶液,用此0.5%的氢氧化钠溶液将收集后的滤液调到pH为7,加入3倍体积的无水乙醇沉淀,经冷冻干燥后得到龙胆粗多糖。
c、将混合煎煮液、龙胆多糖、蜂蜜0.6和麦芽粉0.2混合搅拌,之后均质处理,均质处理的温度为50-60℃,均质压力为10-15MPa。
d、对均质后的混合液置于温度136℃,时间为18s杀菌;再将杀菌后的混合液在真空无菌环境下灌装。
e、对灌装后的混合液检验合格后,包装成品,在常温下贮藏。
实施例2
一种猴头菇饮料,包括如下重量份的各原料组分:
猴头菇40份、龙胆根8份、蜂蜜1份、牛蒡4份、榆耳3份、甘草2份和麦芽粉0.3份。
该猴头菇饮料的生产工艺,具体包括如下步骤:
a、取猴头菇40份、牛蒡4份、榆耳3份和甘草2份加水煎煮提取两次,第一次加7倍量的水,提取1.5h,滤出第一次煎煮液;第二次加3倍量的水,提取1h,滤出第二次煎煮液,合并第一次煎煮液和第二次煎煮液,并澄清处理后得混合煎煮液。
b、取龙胆根8份,除杂洗净后在50℃的烘箱中烘干,然后用粉碎机粉碎,过100目筛,得到龙胆粉末,将龙胆根粉末与水按料液质量体积比为1:22g/mL在80℃水浴条件下浸提2h,抽滤后,得到龙胆水提液;将滤液在50℃条件下真空浓缩至原体积的20%,得到浓缩液,缓慢加入3倍体积的无水乙醇并不断搅拌,并将其置于6℃的冰箱过夜沉淀12h,4000rpm,13min离心后收集沉淀,并用无水乙醇洗涤沉淀3次,以除去脂溶性杂质,然后将沉淀加水复溶,用旋转蒸发器去除酒精后,冷冻干燥得到龙胆粗提物;将得到的龙胆粗提物配成浓度为1mg/mL的水溶液,加入90目的聚酰胺,其龙胆粗提物与聚酰胺的质量比为15:1mg/g,在室温下摇床振揺3h,转速为120r/min,使树脂吸附溶液成分。振荡结束后,抽滤将树脂和溶液分离,收集脱蛋白后的溶液加入3倍体积的无水乙醇沉淀,并冷冻干燥得到脱蛋白后的龙胆粗提物;然后将其配成1mg/mL的水溶液,以水与浓盐酸按体积比配制成体积分数为0.8%的盐酸溶液,用此0.8%的盐酸溶液调节1mg/mL的脱蛋白后的龙胆粗提物水溶液的pH为6,加入AB-8大孔吸附树脂,其脱蛋白后的龙胆粗提物与AB-8大孔吸附树脂的质量比为20:1mg/g,55℃摇床振揺3h,转速为120r/min。振荡结束后,抽滤将树脂和溶液分离,收集脱色后的溶液,以氢氧化钠与蒸馏水按质量比配制成质量分数为0.5%的氢氧化钠溶液,用此0.5%的氢氧化钠溶液将收集后的滤液调到pH为7,加入3倍体积的无水乙醇沉淀,经冷冻干燥后得到龙胆粗多糖;然后将龙胆多糖溶于水中,10000r/min离心15min,除去不溶物,溶液上DEAE-Sepharose CL-6B阴离子交换柱(1.6×60cm),先用蒸馏水洗脱,再用0.1mol/L、0.2mol/L、0.5mol/L NaCl溶液阶段洗脱,流速为2mL/min,洗脱液用收集器收集,真空浓缩后用蒸馏水透析3d(每天换3次水),以除去小分子杂质,得到龙胆酸性多糖。
c、将混合煎煮液、龙胆酸性多糖、蜂蜜1和麦芽粉0.3混合搅拌,之后进行两次均质处理,一次均质处理的温度为50-60℃,均质压力为10-15MPa;二次均质处理采用二级均质,一级均质压力为20-22MPa,二级均质压力为11-13MPa,制得均质混合液。
d、对均质后的混合液置于温度138℃,时间为15s杀菌;再将杀菌后的混合液在真空无菌环境下灌装。
e、对灌装后的混合液检验合格后,包装成品,在常温下贮藏。
实施例3
一种猴头菇饮料,包括如下重量份的各原料组分:
猴头菇50份、龙胆根10份、蜂蜜1份、牛蒡5份、榆耳6份、甘草3份和麦芽粉0.5份。
该猴头菇饮料的生产工艺,具体包括如下步骤:
a、取猴头菇50份、牛蒡5份、榆耳6份和甘草3份加水煎煮提取两次,第一次加7倍量的水,提取1.5h,滤出第一次煎煮液;第二次加4倍量的水,提取1h,滤出第二次煎煮液,合并第一次煎煮液和第二次煎煮液,并澄清处理后得混合煎煮液。
b、取龙胆根10份,除杂洗净后在50℃的烘箱中烘干,然后用粉碎机粉碎,过100目筛,得到龙胆粉末,将龙胆根粉末与水按料液质量体积比为1:23g/mL在80℃水浴条件下浸提2h,抽滤后,得到龙胆水提液;将滤液在50℃条件下真空浓缩至原体积的20%,得到浓缩液,缓慢加入3倍体积的无水乙醇并不断搅拌,并将其置于6℃的冰箱过夜沉淀12h,4000rpm,13min离心后收集沉淀,并用无水乙醇洗涤沉淀3次,以除去脂溶性杂质,然后将沉淀加水复溶,用旋转蒸发器去除酒精后,冷冻干燥得到龙胆粗提物;将得到的龙胆粗提物配成浓度为1mg/mL的水溶液,加入90目的聚酰胺,其龙胆粗提物与聚酰胺的质量比为15:1mg/g,在室温下摇床振揺3h,转速为120r/min,使树脂吸附溶液成分。振荡结束后,抽滤将树脂和溶液分离,收集脱蛋白后的溶液加入3倍体积的无水乙醇沉淀,并冷冻干燥得到脱蛋白后的龙胆粗提物;然后将其配成1mg/mL的水溶液,以水与浓盐酸按体积比配制成体积分数为0.8%的盐酸溶液,用此0.8%的盐酸溶液调节1mg/mL的脱蛋白后的龙胆粗提物水溶液的pH为6,加入AB-8大孔吸附树脂,其脱蛋白后的龙胆粗提物与AB-8大孔吸附树脂的质量比为20:1mg/g,55℃摇床振揺3h,转速为120r/min。振荡结束后,抽滤将树脂和溶液分离,收集脱色后的溶液,以氢氧化钠与蒸馏水按质量比配制成质量分数为0.5%的氢氧化钠溶液,用此0.5%的氢氧化钠溶液将收集后的滤液调到pH为7,加入3倍体积的无水乙醇沉淀,经冷冻干燥后得到龙胆粗多糖;然后将龙胆多糖溶于水中,10000r/min离心15min,除去不溶物,溶液上DEAE-Sepharose CL-6B阴离子交换柱(1.6×60cm),先用蒸馏水洗脱,再用0.1mol/L、0.2mol/L、0.5mol/L NaCl溶液阶段洗脱,流速为2mL/min,洗脱液用收集器收集,真空浓缩后用蒸馏水透析3d(每天换3次水),以除去小分子杂质,得到龙胆酸性多糖。
c、将混合煎煮液、龙胆酸性多糖、蜂蜜1和麦芽粉0.5混合搅拌,之后进行两次均质处理,一次均质处理的温度为50-60℃,均质压力为10-15MPa;二次均质处理采用二级均质,一级均质压力为20-22MPa,二级均质压力为11-13MPa,制得均质混合液。
d、对均质后的混合液置于温度138℃,时间为15s杀菌;再将杀菌后的混合液在真空无菌环境下灌装。
e、对灌装后的混合液检验合格后,包装成品,在常温下贮藏。
实施例4
一种猴头菇饮料,包括如下重量份的各原料组分:
猴头菇40份、龙胆根8份、蜂蜜1份、牛蒡4份、榆耳3份、甘草2份、麦芽粉0.3份、枸杞子2份和柠檬酸0.3份。
该猴头菇饮料的生产工艺与实施例2相同,其不同点仅在于,将枸杞子加入步骤a中一起煎煮,制得含有枸杞子提取液的煎煮混合液;另外,在步骤c中还加入柠檬酸0.3份混合搅拌及均质。
采用上述各实施例制备的猴头菇饮料,口感较佳,营养保健效果明显;每天饮用100ml的猴头菇饮料,能够在一定程度上调节肠胃功能。通过统计结果发现,实施例2和实施例3制备的猴头菇饮料,在抗凝血效果上,效果相对较明显。
以上对本发明进行了示例性描述。显然,本发明具体实现并不受上述方式的限制。只要是采用了本发明的方法构思和技术方案进行的各种非实质性的改进;或未经改进,将本发明的上述构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。
Claims (10)
1.一种猴头菇饮料,其特征在于,包括如下重量份的各原料组分:
猴头菇20-50份、龙胆根5-10份、蜂蜜0.5-1份、牛蒡2-5份、榆耳1-8份、甘草1-3份和麦芽粉0.1-0.5份。
2.根据权利要求1所述猴头菇饮料,其特征在于,还包括如下重量份的原料:枸杞子1-3份和柠檬酸0.2-0.4份。
3.根据权利要求1所述猴头菇饮料,其特征在于,所述猴头菇与龙胆根的重量比为5:1。
4.根据权利要求1所述猴头菇饮料的生产工艺,其特征在于,所述生产工艺包括如下步骤:
a、取猴头菇、牛蒡、榆耳和甘草加水煎煮提取两次,第一次加6-8倍量的水,提取1-2h,滤出第一次煎煮液;第二次加3-4倍量的水,提取0.5-1h,滤出第二次煎煮液,合并第一次煎煮液和第二次煎煮液,并澄清处理后得混合煎煮液;
b、取龙胆根经热水浸提,旋蒸浓缩,乙醇沉淀,冷冻干燥后得到龙胆粗提物,之后龙胆粗提物经脱蛋白和脱色得龙胆多糖;
c、将混合煎煮液、龙胆多糖、蜂蜜和麦芽粉混合搅拌,之后均质处理;
d、对均质后的混合液灭菌、灌装后,即得。
5.根据权利要求4所述猴头菇饮料的生产工艺,其特征在于,所述步骤a中还包括加入枸杞子进行加水煎煮。
6.根据权利要求4所述猴头菇饮料的生产工艺,其特征在于,所述步骤c中还包括加入柠檬酸。
7.根据权利要求4所述猴头菇饮料的生产工艺,其特征在于,所述步骤b还包括对龙胆多糖进行层析、洗脱的步骤。
8.根据权利要求4所述猴头菇饮料的生产工艺,其特征在于,所述均值处理包括一次均质处理和二次均质处理,一次均质处理的温度为50-60℃,均质压力为10-15MPa;二次均质处理采用二级均质,一级均质压力为20-22MPa,二级均质压力为11-13MPa。
9.根据权利要求4所述猴头菇饮料的生产工艺,其特征在于,所述灭菌的温度为136-138℃,时间为4-10s。
10.根据权利要求4所述猴头菇饮料的生产工艺,其特征在于,所述灌装是在真空无菌环境下进行的。
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