CN107981144A - 雨生红球藻提取物固体饮料的制备工艺 - Google Patents
雨生红球藻提取物固体饮料的制备工艺 Download PDFInfo
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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
- 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
- A23L2/54—Mixing with gases
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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
- 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
本发明公开了雨生红球藻提取物固体饮料的制备工艺,包括步骤:配料,配料包括水相制备和油相制备;乳化,将水相与油相在乳化机内混合,通入氮气排出空气;均质,将乳化后的料液转移进高压均质机,通入氮气排出空气;喷雾干燥,均质后将料液装入储罐,准备进行喷雾干燥;喷雾干燥剂进气口接入氮气、喷雾干燥前,要进入烘干塔,排风温度达到110-120℃时开高压泵进料,进风温度150—160℃,排风温度维持在80—85℃;冷却、筛分、计量、包装,喷雾干燥后的固体粉末送入振动流化床进行冷却,然后经振动筛筛分、接粉、计量、包装,经检验合格后入库。本发明通过本制备工艺制备的雨生红球藻提取物固体饮料,稳定性好,不易出现褪色、析油、蛋白凝聚。
Description
技术领域
本发明属于雨生红球藻技术领域,具体涉及雨生红球藻提取物固体饮料的制备工艺。
背景技术
雨生红球藻是继螺旋藻、小球藻之后发现的一种富含营养价值和药用价值的薇藻。雨生红球藻中含有大量藻蓝蛋白、β-胡萝卜素,其中虾青素的含量占细胞干重的1.5%~3.0%,被看作是天然虾青素的“浓缩品”。由于天然虾青素具有超强的抗氧化活性,其抗氧化能力是维生素E的550~1000倍,被称为“超级维生素E”,同时还具有抗炎功能,被誉为“没有副作用的激素”。
2010年我国卫生部规定将雨生红球藻列为新资源食品,可不限量食用。最新研究表明,天然虾青素在保护肝脏和神经系统方面有突出效果,具有调节免疫、缓解疲劳之功效。现有技术的雨生红球藻用作饮料制备的工艺依然不是十分成熟,使得制备出来的雨生红球藻稳定性不好,易出现褪色、析油、蛋白凝聚等问题,因此急需做出改进。
发明内容
本发明的目的就在于为了解决上述问题而提供雨生红球藻提取物固体饮料的制备工艺。
本发明通过以下技术方案来实现上述目的:
雨生红球藻提取物固体饮料的制备工艺,包括以下步骤:
一、配料,配料包括水相制备和油相制备;
水相制备:将100-500千克的净化水加热至75—80℃,依次加入1-20千克磷酸二氢钠和0.5-10千克抗坏血酸钠搅拌并用适量磷酸钠调节溶液pH值为6.0-8.0;随后加入酪蛋白酸钠10-100千克,高速搅拌使之充分溶解、水化;然后与加热至75℃左右的10-300千克淀粉糖浆混合,搅拌均匀;最后补充75—80℃净化水至总体积800升以制成水相备用;
油相制备:把5-100千克雨生红球藻提取物加入带夹套加热的化油罐,向化油罐通入氮气并加热至75—80℃,然后加入单双甘酯0-20千克,山梨醇酐单硬脂酸酯0-20千克、硬酯酰乳酸钠0-20千克、阿拉伯胶0-20千克以及聚氧乙烯山梨醇酐单月桂酸酯0-20千克,搅拌使其充分溶解,制成油相备用;
二、乳化;
将水相与油相在乳化机内混合,通入氮气排出空气;保持温度在70—80℃;先控制乳化机工作状态至1200-2500转/分,乳化5-10分钟;然后控制乳化机工作状态至3000-4000转/分,乳化10-20分钟;
三、均质;
将乳化后的料液转移进高压均质机,通入氮气排出空气;均质采用二级均质,一级均质18-30MPa,二级均质8-15MPa;
四、喷雾干燥;
均质后将料液装入储罐,准备进行喷雾干燥;喷雾干燥剂进气口接入氮气、喷雾干燥前,首先要进入烘干塔,待排风温度达到110-120℃时开高压泵开始进料,进风温度150—160℃,排风温度维持在80—85℃;
五、冷却、筛分、计量、包装;
喷雾干燥后的固体粉末送入振动流化床进行冷却,然后经振动筛筛分、接粉、计量、包装,经检验合格后入库。
具体地,雨生红球藻提取物中虾青素含量为2%-10%。
本发明的有益效果在于:
本发明雨生红球藻提取物固体饮料的制备工艺,通过本制备工艺制备的雨生红球藻提取物固体饮料,稳定性好,不易出现褪色、析油、蛋白凝聚。
附图说明
图1是本发明实施例中检测的乳浊液乳滴的平均直径随时间变化的曲线图;
图2是本发明实施例中检测的虾青素浓度随时间变化的曲线图。
具体实施方式
下面结合附图对本发明作进一步说明:
雨生红球藻提取物固体饮料的制备工艺,包括以下步骤:
一、配料,配料包括水相制备和油相制备;
水相制备:将100-500千克的净化水加热至75—80℃,依次加入1-20千克磷酸二氢钠和0.5-10千克抗坏血酸钠搅拌并用适量磷酸钠调节溶液pH值为6.0-8.0;随后加入酪蛋白酸钠10-100千克,高速搅拌使之充分溶解、水化;然后与加热至75℃左右的10-300千克淀粉糖浆混合,搅拌均匀;最后补充75—80℃净化水至总体积800升以制成水相备用;
油相制备:把5-100千克雨生红球藻提取物加入带夹套加热的化油罐,向化油罐通入氮气并加热至75—80℃,然后加入单双甘酯0-20千克,山梨醇酐单硬脂酸酯0-20千克、硬酯酰乳酸钠0-20千克、阿拉伯胶0-20千克以及聚氧乙烯山梨醇酐单月桂酸酯0-20千克,搅拌使其充分溶解,制成油相备用;
三、乳化;
将水相与油相在乳化机内混合,通入氮气排出空气;保持温度在70—80℃;先控制乳化机工作状态至1200-2500转/分,乳化5-10分钟;然后控制乳化机工作状态至3000-4000转/分,乳化10-20分钟;
三、均质;
将乳化后的料液转移进高压均质机,通入氮气排出空气;均质采用二级均质,一级均质18-30MPa,二级均质8-15MPa;
五、喷雾干燥;
均质后将料液装入储罐,准备进行喷雾干燥;喷雾干燥剂进气口接入氮气、喷雾干燥前,首先要进入烘干塔,待排风温度达到110-120℃时开高压泵开始进料,进风温度150—160℃,排风温度维持在80—85℃;
五、冷却、筛分、计量、包装;
喷雾干燥后的固体粉末送入振动流化床进行冷却,然后经振动筛筛分、接粉、计量、包装,经检验合格后入库。
雨生红球藻提取物中虾青素含量为2%-10%。
采用本发明制备的雨生红球藻提取物固体饮料是区别于一般雨生红球藻提取物的一种特殊产品,它主要有以下特点:
1、可以加水冲调乳状饮料并直接饮用;
2、稳定性好,不易出现褪色、析油、蛋白凝聚;
3、雨生红球藻提取物富含抗氧化剂虾青素,本产品可搭配咖啡、茶或果汁等制备不同种类抗氧化保健饮料,也可用于化妆品生产。
本产品中含有2-8%酪蛋白酸钠,其营养价值高、稳定性强。酪蛋白酸钠是一种安全无害的食品添加剂,具有较强的增稠、乳化作用。本产品另外一个重要成分是淀粉糖浆,其DE值为20%-40%。为了使雨生红球藻提取物乳化,必须使用乳化剂,本产品使用单双甘脂、司盘60、硬酯酰乳酸钠、阿拉伯胶以及聚氧乙烯山梨醇酐单月桂酸酯多个乳化剂复配使用,以发挥更好的协同增效作用。本产品同时还需加入抗坏血酸钠以保护虾青素的稳定性,并通过磷酸氢二钠维持产品pH值在中性。
以下为本发明的实施例:
1、材料与测试方法
雨生红球藻提取物购自丽江生葆生物科技有限公司,通过HPLC法检测其虾青素含量为10.03%,其中95%为虾青素酯,5%为自由虾青素;虾青素标准品购自sigma-aldrich西格玛奥德里奇公司。其他试剂购自成都科龙化工有限公司。
乳浊液乳滴的平均直径通过动态光散射仪(贝克曼LS13320)测定。
乳浊液中虾青素含量通过可见分光光度法测定:取1ml乳浊液加入4ml有机溶剂(二氯甲烷:甲醇=2:1(v/v))并充分混合;然后10000rpm高速离心40分钟,将下层有机溶剂转移至比色皿,测定480nm处的光吸收值;通过虾青素标准品制作标准曲线,并由该标准曲线计算乳浊液中虾青素的浓度。
2、工艺流程
水相制备:将100千克的净化水加热至80℃,依次加入1千克磷酸二氢钠和0.5千克抗坏血酸钠搅拌并用适量磷酸钠调节溶液pH值为7.0;随后加入酪蛋白酸钠10千克,高速搅拌使之充分溶解、水化。然后与加热至75℃左右的10千克淀粉糖浆混合,搅拌均匀。最后补充75℃净化水至总体积200升以制成水相备用。
油相制备:把5千克雨生红球藻提取物(虾青素含量10%)加入带夹套加热的化油罐,向化油罐通入氮气并加热至75℃,然后加入单双甘酯0.05千克,司盘600.5千克、硬酯酰乳酸钠0.25千克、阿拉伯胶0.1千克以及聚氧乙烯山梨醇酐单月桂酸酯0.1千克,搅拌使其充分溶解,制成油相备用。将水相与油相在乳化机内混合,通入氮气排出空气。保持温度在75℃。先采用1500转/分乳化10分钟,然后再以3000转/分乳化10分钟。将乳化后的料液转移进高压均质机,通入氮气排出空气。均质采用二级均质,一级均质20MPa,二级均质10MPa。均质后将料液装入储罐,准备进行喷雾干燥。喷雾干燥剂进气口接入氮气、喷雾干燥前,首先要进行预热,待排风温度达到110℃时开高压泵开始进料,进风温度150℃,排风温度维持在80℃。喷雾干燥后的固体粉末送入振动流化床进行冷却,然后经振动筛筛分、接粉、计量、包装。
3、产品稳定性检测
精确称量0.5克喷雾干燥后的固体粉末产品溶于25ml去离子水中,漩涡仪充分混合30秒获得乳浊液,然后将乳浊液置于25℃避光保存,并在第0,2,5,10,15,20,30日分别测定乳滴直径及虾青素浓度的变化。
4、结果
如图1所示,乳浊液乳滴的平均直径为42μm,并且随着保存时间的增加没有明显变化,表明该乳浊液稳定性很好。
如图2显示乳浊液中虾青素含量随保存时间延长有轻微下降,但30天后含量仅下降大约5%,因此该产品中的虾青素比较稳定,不易受到氧化。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其效物界定。
Claims (2)
1.雨生红球藻提取物固体饮料的制备工艺,其特征在于,包括以下步骤:
一、配料,配料包括水相制备和油相制备;
水相制备:将100-500千克的净化水加热至75—80℃,依次加入1-20千克磷酸二氢钠和0.5-10千克抗坏血酸钠搅拌并用适量磷酸钠调节溶液pH值为6.0-8.0;随后加入酪蛋白酸钠10-100千克,高速搅拌使之充分溶解、水化;然后与加热至75℃左右的10-300千克淀粉糖浆混合,搅拌均匀;最后补充75—80℃净化水至总体积800升以制成水相备用;
油相制备:把5-100千克雨生红球藻提取物加入带夹套加热的化油罐,向化油罐通入氮气并加热至75—80℃,然后加入单双甘酯0-20千克,山梨醇酐单硬脂酸酯0-20千克、硬酯酰乳酸钠0-20千克、阿拉伯胶0-20千克以及聚氧乙烯山梨醇酐单月桂酸酯0-20千克,搅拌使其充分溶解,制成油相备用;
二、乳化;
将水相与油相在乳化机内混合,通入氮气排出空气;保持温度在70—80℃;先控制乳化机工作状态至1200-2500转/分,乳化5-10分钟;然后控制乳化机工作状态至3000-4000转/分,乳化10-20分钟;
三、均质;
将乳化后的料液转移进高压均质机,通入氮气排出空气;均质采用二级均质,一级均质18-30MPa,二级均质8-15MPa;
四、喷雾干燥;
均质后将料液装入储罐,准备进行喷雾干燥;喷雾干燥剂进气口接入氮气、喷雾干燥前,首先要进入烘干塔,待排风温度达到110-120℃时开高压泵开始进料,进风温度150—160℃,排风温度维持在80—85℃;
五、冷却、筛分、计量、包装;
喷雾干燥后的固体粉末送入振动流化床进行冷却,然后经振动筛筛分、接粉、计量、包装,经检验合格后入库。
2.根据权利要求1所述的雨生红球藻提取物固体饮料的制备工艺,其特征在于:雨生红球藻提取物中虾青素含量为2%-10%。
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