CN108125077A - 一种含有金枪鱼活性多肽饮料的制备方法 - Google Patents
一种含有金枪鱼活性多肽饮料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开一种含有金枪鱼活性多肽饮料的制备方法，属于饮料制备技术领域，含有金枪鱼活性多肽饮料的制备方法，具体步骤如下：金枪鱼活性多肽制备，饮料制备，高温瞬时灭菌，冷却及检验，本发明制备的饮料有助于人体清除自由基，有益于咽喉、口腔和牙齿健康，还具有保健功效和独特的盐蒿风味。
Description
技术领域
本发明属于饮料制备技术领域，具体涉及一种含有金枪鱼活性多肽饮料的制备方法。
背景技术
近二十年来，我国金枪鱼产业逐步发展壮大，已成为远洋渔业经济发展中不可或缺的部分。金枪鱼主要被用于罐头加工，在加工过程中，产生大量下脚料，其中，金枪鱼的骨骼（鱼头、鱼排）大约占鱼体总重量的40%，目前国内水产品综合利用水平较低，有的企业将其加工成低值饲料鱼粉和肥料，还有一些企业将其作为废物处理。这直接影响了金枪鱼的加工利用率，而鱼骨中含有多种生物活性物质，而且是安全的胶原蛋白来源，能预防人体疾病，有抗菌、抗氧化（即清除人体自由基）作用。自由基是外源化学物质被人体摄入后通过代谢在机体内产生的中间产物，当自由基产生过多或清除过慢，都易导致机体氧化损伤，甚至引发一些疾病，如糖尿病、癌症等，因此如何清除人体内的自由基成为医学界和营养学界关注的焦点。
饮料是人们重要的生活消费品，目前市场上，饮料数量和饮料种类丰富多彩，各具特色。然而，除包装饮用水之外，其他饮料，如碳酸饮料、果蔬汁饮料、茶饮料等，通常含糖量较高。研究表明，长期食用高含糖、尤其是高含蔗糖的食品、已成为诱发糖尿病、肥胖症等病症的病因。同时，由于蔗糖等糖类，粘度较高，并且容易被口腔内细菌利用、发酵，产生有害的酸性物质，从而导致龋齿、口腔异味、咽喉炎等病症，长期饮用这类饮料，不利于身体健康。
发明内容
本发明的目的在于提供一种制备的饮料有助于人体清除自由基，有益于咽喉、口腔和牙齿健康，还具有保健功效和独特的盐蒿风味的含有金枪鱼活性多肽饮料的制备方法。
本发明为实现上述目的所采取的方案为：一种含有金枪鱼活性多肽饮料的制备方法，具体步骤如下：
1）金枪鱼活性多肽制备：取金枪鱼鱼骨，打碎，按固液比1:1.2~1.5加入蒸馏水于35~40℃条件下保温1-2h后分别用0.1~0.15mol/L的NaOH和0.35-0.42mol/L的EDTA-Na2溶液浸泡，过滤，得滤液A，加入C6H11NO2，然后在滤液A中按固液比1:20-30加入0.4-0.5mol/L的乙酸溶液搅拌提取25-30h，于4000-5000r/min条件下离心15-20min，取上清液，上清液中加入NaCl至溶液最终浓度为2.5mol/L，同时析出絮状沉淀，于4-7℃条件下8000-9000r/min离心15-18min，得金枪鱼活性多肽；
2）饮料制备：按重量份计取粉碎后的盐蒿粉末和纤维素酶，质量比为150~200:1，加入蒸馏水并调pH值至5.0~6.0，于50-55℃下酶解25-30min，过滤取酶解液，加入无水乙醇和抗氧化剂搅拌15-20min，加热干燥得浸膏，备用，将白糖、苹果酸、蜂蜜、金枪鱼活性多肽和葡萄汁溶解得基液，将浸膏加入1-1.5倍体积的水加热溶解并加入浸膏质量35-40%的基液，得饮料；
3）高温瞬时灭菌：将饮料后装罐于高温瞬时灭菌；
4）冷却及检验：检查罐体有无破裂等异常现象，贴上标签后将饮料于2-6℃低温保存，选用盐蒿为主原料使制备的饮料中的主要口感为盐蒿风味，且饮料具有很好的清热、消积、扩张血管、防止心脏病和增强人体免疫力的功效，即饮料具有很好的保健效果，在饮料制备过程中选用金枪鱼活性多肽、葡萄汁、蜂蜜、白糖和苹果酸协同发挥作用提高饮料的抗氧化、润喉、洁齿和口腔保健的效果，特别是清除人体自由基，预防人体疾病效果显著，还可改善盐蒿味的饮料的口感和香味，掩盖饮料中的苦味使饮料的香味浓郁，口感酸甜可口，且饮料的制备方法简单，所用原料易得，可实现大规模生产，利用提高盐蒿和金枪鱼鱼骨的利用价值，使制备的饮料具有很好的经济效益与社会效益。
优选的，含有金枪鱼活性多肽饮料由以下成分及重量份组成：盐蒿粉末300-420份、纤维素酶1-3份、蒸馏水800-1200份、无水乙醇30-40份、抗氧化剂0.6-1.2份、白糖30-35份、苹果酸20-30份、蜂蜜30-50份、金枪鱼活性多肽3-5份、葡萄汁25-37份。饮料具有优异的清热、消积、扩张血管、防止心脏病、该饮料具有增强人体免疫力、抗氧化性、防衰老、抗肿瘤、润喉及改善口腔健康的效果，选用盐蒿为主原料使制备的饮料中的主要口感为盐蒿风味，并且饮料味道香醇浓郁，口感酸甜可口，抗氧化性能优越，含糖量低，不会诱发糖尿病、肥胖症等症状，适合儿童、中老年人饮用，具有很大的市场及经济价值。
优选的，抗氧化剂由3-5重量份的维生素C和0.07-0.12重量份的混合物组成，混合物为L-亮氨酰甘氨酸和D-亮氨酰甘氨酸，两者质量比为63~67：3~5，抗氧化剂可与O2 －·、HOO·及·OH快速反应，生成半脱氢抗坏血酸，清除单线态氧，还原硫自由基，还可使氧化的VE恢复成还原型，起到间接抗氧化的作用，并且通过加入的混合物对维生素C起到增效作用，混合物可与金属离子络合，钝化催化氧化作用，同时产生的氢离子可使抗氧化剂再生，实现永久性抗氧化的效果。
优选的，滤液A中加入乙酸溶液后用电棒搅拌，电棒两端电压为8-10V，搅拌速度为50-60r/min，采用带电压的搅拌棒进行搅拌使金枪鱼活性多肽结构中的芳香族氨基酸的酚腔基基团能够作为有效电子供体，提高制备的金枪鱼活性多肽中的疏水氨基酸含量，增强金枪鱼活性多肽的抗氧化效果。
优选的，步骤3中高温瞬时杀菌条件为：将装罐后的饮料置于103-105℃条件下持续10-15s，利用高温瞬时灭菌最大限度的减少制备的饮料中的营养成分被破坏并快速杀死细菌，有效延长制备的饮料的保质期及保质效果。
优选的，步骤1中滤液A中 C6H11NO2的加入量为滤液A质量的0.05-0.1%，通过在金枪鱼活性多肽制备过程中加入C6H11NO2可使金枪鱼活性多肽阻断脂质过氧化过程中自由基链式反应的作用进一步提高金枪鱼活性多肽预防因氧化而造成氧化过程中的机体损伤作用。
与现有技术相比，本发明的有益效果为：
1）选用盐蒿为主原料使制备的饮料中的主要口感为盐蒿风味，且饮料具有很好的清热、消积、扩张血管、防止心脏病和增强人体免疫力的功效；
2）饮料制备过程中选用金枪鱼活性多肽、葡萄汁、蜂蜜、白糖和苹果酸协同发挥作用提高饮料的抗氧化、润喉、洁齿和口腔保健的效果，特别是清除人体自由基，预防人体疾病效果显著，还可改善盐蒿味的饮料的口感和香味，掩盖饮料中的苦味使饮料的香味浓郁，口感酸甜可口；
3）采用带电压的搅拌棒进行搅拌使金枪鱼活性多肽结构中的芳香族氨基酸的酚腔基基团能够作为有效电子供体，提高制备的金枪鱼活性多肽中的疏水氨基酸含量，增强金枪鱼活性多肽的抗氧化效果；
4）饮料的制备方法简单，所用原料易得，可实现大规模生产，利用提高盐蒿和金枪鱼鱼骨的利用价值，使制备的饮料具有很好的经济效益与社会效益；
5）饮料含糖量低，不会诱发糖尿病、肥胖症等症状，适合儿童、中老年人饮用，具有很大的市场及经济价值。
附图说明
图1为实施例4中金枪鱼活性多肽溶液与相同浓度的Vc溶液比较结果图。
具体实施方式
以下结合实施例对本发明作进一步详细描述：
实施例1：
一种含有金枪鱼活性多肽饮料的制备方法，具体步骤如下：
1）金枪鱼活性多肽制备：取金枪鱼鱼骨，打碎，按固液比1:1.3加入蒸馏水于38℃条件下保温1h后分别用0.13mol/L的NaOH和0.38mol/L的EDTA-Na2溶液浸泡，过滤，得滤液A，加入滤液A质量0.06%的C6H11NO2，然后在滤液A中按固液比1:25加入0.44mol/L的乙酸溶液用电棒搅拌，电棒两端电压为8V，搅拌速度为55r/min，搅拌提取28h，于5000r/min条件下离心17min，取上清液，上清液中加入NaCl至溶液最终浓度为2.5mol/L，同时析出絮状沉淀，于5℃条件下9000r/min离心16min，得金枪鱼活性多肽；
2）饮料制备：按重量份计取粉碎后的盐蒿粉末300份和纤维素酶1.5份，质量比为200:1，加入蒸馏水1000份并调pH值至5.2，于53℃下酶解27min，过滤取酶解液，加入无水乙醇34份和抗氧化剂0.8份搅拌17min，加热干燥得浸膏，备用，将白糖34份、苹果酸24份、蜂蜜35份、金枪鱼活性多肽4份和葡萄汁35份溶解得基液，将浸膏加入1倍体积的水加热溶解并加入浸膏质量37%的基液，得饮料；抗氧化剂由4重量份的维生素C和0.08重量份的混合物组成，混合物为L-亮氨酰甘氨酸和D-亮氨酰甘氨酸，两者质量比为63：3；
3）高温瞬时灭菌：将饮料后装罐置于104℃条件下持续12s高温瞬时灭菌；
4）冷却及检验：检查罐体有无破裂等异常现象，贴上标签后将饮料于4℃低温保存。
实施例2：
一种含有金枪鱼活性多肽饮料的制备方法，具体优选步骤如下：
1）金枪鱼活性多肽制备：取金枪鱼鱼骨，打碎，按固液比1:1.3加入蒸馏水于37℃条件下保温1h后分别用0.12mol/L的NaOH和0.4mol/L的EDTA-Na2溶液浸泡，过滤，得滤液A，加入滤液A质量0.07%的C6H11NO2，然后在滤液A中按固液比1:27加入0.44mol/L的乙酸溶液用电棒搅拌，电棒两端电压为8V，搅拌速度为54r/min，搅拌提取27h，于5000r/min条件下离心18min，取上清液，上清液中加入NaCl至溶液最终浓度为2.5mol/L，同时析出絮状沉淀，于5℃条件下9000r/min离心16min，得金枪鱼活性多肽；
2）饮料制备：按重量份计取粉碎后的盐蒿粉末400份和纤维素酶2份，质量比为200:1，加入蒸馏水900份并调pH值至5.5，于52℃下酶解28min，过滤取酶解液，加入无水乙醇34份和抗氧化剂0.8份搅拌17min，加热干燥得浸膏，备用，将白糖34份、苹果酸24份、蜂蜜33份、金枪鱼活性多肽3份和葡萄汁27份溶解得基液，将浸膏加入1.2倍体积的水加热溶解并加入浸膏质量37%的基液，得饮料；抗氧化剂由4重量份的维生素C和0.08重量份的混合物组成，混合物为L-亮氨酰甘氨酸和D-亮氨酰甘氨酸，两者质量比为65：4；
3）高温瞬时灭菌：将饮料后装罐置于104℃条件下持续12s高温瞬时灭菌；
4）冷却及检验：检查罐体有无破裂等异常现象，贴上标签后将饮料于4℃低温保存。
实施例3：
一种含有金枪鱼活性多肽饮料的感官评定：
请10位产品质量检验所有一定感官评审经验的化验员对实施例1、实施例2和市售保健饮料对照组进行感官评定，评分标准见表1，每一指标均采用10分制，满分为50分，计算各指标得分后，乘以加权值后相加，即得感官评定分值。感官评定结果为：实施1为48.1、实施例2为49.2、对照组为43.9，由此可知，实施例1和实施例2的含有金枪鱼活性多肽饮料的感官评定得分高于对照组，更易于被消费者接受。
表1含有金枪鱼活性多肽复配物的感官评分标准
实施例4：
为考察制备的金枪鱼活性多肽的抗氧化能力，采取比较法进行测试，取浓度为9.30mg/mL的金枪鱼活性多肽溶液与相同浓度的Vc的抗氧化性进行比较，比较结果如图1所示。
本发明的操作步骤中的常规操作为本领域技术人员所熟知，在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明，应理解的是以上所述仅为本发明的具体实施例，并不用于限制本发明，凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种含有金枪鱼活性多肽饮料的制备方法，其特征在于以下步骤：
1）金枪鱼活性多肽制备：取金枪鱼鱼骨，打碎，按固液比1:1.2~1.5加入蒸馏水于35~40℃条件下保温1-2h后分别用0.1~0.15mol/L的NaOH和0.35-0.42mol/L的EDTA-Na2溶液浸泡，过滤，得滤液A，加入C6H11NO2，然后在滤液A中按固液比1:20-30加入0.4-0.5mol/L的乙酸溶液搅拌提取25-30h，于4000-5000r/min条件下离心15-20min，取上清液，上清液中加入NaCl至溶液最终浓度为2.5mol/L，同时析出絮状沉淀，于4-7℃条件下8000-9000r/min离心15-18min，得金枪鱼活性多肽；
2）饮料制备：按重量份计取粉碎后的盐蒿粉末和纤维素酶，质量比为150~200:1，加入蒸馏水并调pH值至5.0~6.0，于50-55℃下酶解25-30min，过滤取酶解液，加入无水乙醇和抗氧化剂搅拌15-20min，加热干燥得浸膏，备用，将白糖、苹果酸、蜂蜜、金枪鱼活性多肽和葡萄汁溶解得基液，将浸膏加入1-1.5倍体积的水加热溶解并加入浸膏质量35-40%的基液，得饮料；
3）高温瞬时灭菌：将饮料后装罐于高温瞬时灭菌；
4）冷却及检验：检查罐体有无破裂等异常现象，贴上标签后将饮料于2-6℃低温保存。
2.根据权利要求1所述的一种含有金枪鱼活性多肽饮料的制备方法，其特征在于：所述含有金枪鱼活性多肽饮料由以下成分及重量份组成：盐蒿粉末300-420份、纤维素酶1-3份、蒸馏水800-1200份、无水乙醇30-40份、抗氧化剂0.6-1.2份、白糖30-35份、苹果酸20-30份、蜂蜜30-50份、金枪鱼活性多肽3-5份、葡萄汁25-37份。
3.根据权利要求1所述的一种含有金枪鱼活性多肽饮料的制备方法，其特征在于：所述抗氧化剂由3-5重量份的维生素C和0.07-0.12重量份的混合物组成，混合物为L-亮氨酰甘氨酸和D-亮氨酰甘氨酸，两者质量比为63~67：3~5。
4.根据权利要求1所述的一种含有金枪鱼活性多肽饮料的制备方法，其特征在于：所述滤液A中加入乙酸溶液后用电棒搅拌，电棒两端电压为8-10V，搅拌速度为50-60r/min。
5.根据权利要求1所述的一种含有金枪鱼活性多肽饮料的制备方法，其特征在于：所述步骤3中高温瞬时杀菌条件为：将装罐后的饮料置于103-105℃条件下持续10-15s。
6. 根据权利要求1所述的一种含有金枪鱼活性多肽饮料的制备方法，其特征在于：所述步骤1中滤液A中 C6H11NO2的加入量为滤液A质量的0.05-0.1%。
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Application publication date: 20180608 |