CN108391774A - 一种抗痛风的功能饮料及其制备方法 - Google Patents
一种抗痛风的功能饮料及其制备方法 Download PDFInfo
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- CN108391774A CN108391774A CN201810512796.7A CN201810512796A CN108391774A CN 108391774 A CN108391774 A CN 108391774A CN 201810512796 A CN201810512796 A CN 201810512796A CN 108391774 A CN108391774 A CN 108391774A
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Abstract
本发明提供了一种抗痛风的功能饮料及其制备方法,属于功能饮品技术领域。本发明提供的功能饮料全部采用食品级原料,安全无副作用,其中主要原料包含有:1、特殊的海洋鱼功能低聚肽、绿茶提取物、酸樱桃提取物、葛根提取物、枸杞子粉、百合粉、木瓜粉、薏仁粉、茯苓粉;2、低糖化产品,保持产品低热量。本发明提供的抗痛风功能饮料不仅具有良好的降尿酸效果,可很好用于痛风病的治疗,还具有独特的口感,适合日常生活饮用,对人体安全无毒副作用。
Description
技术领域
本发明属于饮品制备技术领域,具体涉及一种抗痛风的功能饮料及其制备方法。
背景技术
痛风主要是由嘌呤代谢异常等导致的尿酸生成增多或者尿酸排泄减少而引起的一种代谢型疾病,以高尿酸血症(HUA)、反复发作的急性关节炎、痛风石、慢性关节炎及关节畸形为临床特征,痛风可发展为尿毒症、肾衰竭、动脉硬化、冠心病、中风等,严重时可危及生命。痛风作为一种代谢性的免疫病正严重威胁着人类整体的健康,现已被联合国列为21世纪20大顽症之一。
高尿酸血症(HUA)是由于嘌呤代谢紊乱和/或尿酸(uric acid,UA)排泄减少所引起,以血UA升高为主要特征。当人体内血UA超过420mol/L时,发生痛风性关节炎和肾脏UA结石的危险性大大增加。据统计约有5%~12%的HUA最终可发展为痛风。HUA不仅是引起痛风的重要生化基础,而且与高血压、高脂血症、动脉粥样硬化、肥胖、胰岛素抵抗等代谢性疾病的的发生与发展密切相关。由此可见,HUA已成为威胁人类健康的重要疾病。
由于饮食习惯的影响,痛风在欧美国家较为常见,但随着我国社会经济的发展,和人们饮食结构的改变,这种“富贵病”在我国的发病率也高了起来,其中以南方及沿海经济发达地区尤甚。痛风发作的主要原因是血液中尿酸水平过高导致尿酸盐在关节、软组织中沉积对组织产生了刺激,故降低血液中的尿酸水平能明显减轻痛风症状。
痛风的治疗方法目前主要分为以下三种:一是控制饮食,禁食高嘌呤食物及饮酒;二是药物治疗,主要有秋水仙碱、非甾体类抗炎药、糖皮质激素、丙磺舒、别嘌醇、苯溴马隆、非布司他等药物。上述部分药物虽然能够快速止痛,缓解急性发作,但是此类药物对胃肠道、肝脏、肾脏功能有不同程度的损害,病人长期服用,可引起骨髓抑制,肝细胞坏死,神经性反应和胃肠道反应,毒副作用大,不能长期依赖性服用;三是手术治疗,通过手术将关节处形成的痛风石取出。但痛风石为散漫附着于关节等处的粉状物,手术难以完全清除,而且痛风是内分泌疾病,即使用骨科手术清除了痛风石,也并不能治疗痛风。
痛风的自然病程主要有四个时期:一是高尿酸血症期,二是急性期,三是间歇期,四是慢性期。对于痛风症状,目前采用的药物治疗和手术等手段均难以将其根治,痛风症状极易复发,还容易对人体产生副作用,给患者身体带来巨大负担。现如今,痛风患者数量不断增多,近年来还表现出患者年轻化的趋势,且随着富脂肪、高嘌呤饮食以及果糖化饮料在内的现代生活方式的流行,体检中血尿酸水平增高的人群比例越来越大。对于大规模潜在高尿酸血症患者以及痛风病的恢复治疗,已成为现有医学领域迫切需要解决的技术问题,而如何结合现代生活的饮食方式,提供一种安全无毒副作用的适合痛风患者使用治疗的产品,成为本发明所要解决的重点。
发明内容
本发明的目的就是为了解决上述技术问题,而提供一种抗痛风的功能饮料及其制备方法,本发明提供的功能饮料产品是一种液体饮品,符合现代人的生活方式,能够在日常生活中坚持饮用,有效发挥产品的抗痛风功效,还能够具备良好的口感,适合各类人群饮用。
本发明的第一个目的是提供一种抗痛风的功能饮料,所采用的技术方案如下:
一种抗痛风的功能饮料,按重量份计,所述饮料包括如下原料:
在本发明的实施例中,上述原料配方枸杞子粉、百合粉、木瓜粉、薏仁粉和茯苓粉中均采用的是“1:10提取”,其是指从10份植物原料中提取得到1份目标提取物,再干燥制成粉,然而采用其他比例提取也可。
其中,海洋鱼低聚肽粉为海力10鲣鱼提取物,所述海洋鱼低聚肽粉中含11~15%重量占比的鹅肌肽。
其中,所述绿茶提取物中茶多酚的含量为80%。
其中,所述葛根提取物中葛根素的含量为30%。
其中,所述甜味剂为甜菊糖或三氯蔗糖任一种均可。可以保证产品的低热量。
其中,所述酸味剂为柠檬粉,所述增稠剂为果胶、CMC或结冷胶中的任选一种,所述饮料的pH为3.2~3.8之间。
本发明的发明人通过大量研究和实验后发现,选取上述原料配比制备功能型液体饮料,能够具备较佳的口感,而且具备较好的抗痛风效果。对于功能饮料而言,一方面需要考虑其功效,需要具备良好的降尿酸效果,起到很好的抗痛风作用;另一方面,功能饮料的口感要极佳,适合人群饮用。本发明选取的原料配方中,含有多种天然药食同源植物以及水果成分,由于带药性的植物大多具有较重的涩味或苦味,从而导致本发明在对口感的调配过程中产生了无数次失败的教训,一开始获得的饮料口感极差,成人一般难以坚持饮用一天,通过大量实验摸索,发明人最终确定了本发明的原料配方及配比,获得了口感较好的功能饮料。
另外,在治疗痛风病的效果上,本发明的产品具备以下三大优势:
(一)选取的原料配方全部采用食品级原料,保证了产品的安全无副作用;(二)产品中不添加高含糖量组分,仅少量添加低糖量的甜味剂,是一种低糖化产品,保持了产品的低热量,适合各类人群饮用;(三)本发明提供的液态饮料产品具有良好的抗痛风和恢复治疗效果,针对痛风的三阶段都有疗效:
第一阶段:无痛高尿酸血症。产品靶点:降尿酸,调整机体细胞的氧化还原平衡,升高血液的pH值;
第二阶段:急性痛风性关节炎。产品靶点:消炎镇痛。
第三阶段:痛风缓解期。产品靶点:降尿酸,改善细胞代谢絮乱,逐渐恢复机体代谢正常。
本发明提供的功能饮料产品充分结合了中西贯通的治疗思想,能够实现优势互补。西方痛风类保健品理念是直接针对病症降酸、消炎镇痛的需求,为治表;中国传统中医注重内调,协调五脏六腑,协调阴阳,为治本。本发明的产品既能直达病灶,解决酸和痛的问题;又能辅助机体内部的调养,改善湿和肾以及脾胃不调对病人代谢混乱的影响,兼具治表又治本。现代药理学表明,健脾渗湿具有调节嘌呤代谢,促进核酸合成,抑制尿酸生成的作用;补肾益精具有改善高尿酸对肾功能的作用;促进胃肠消化吸收,具有调节糖、脂肪、蛋白质代谢,改善微循环,利尿,抗炎镇痛等多种生物学效应,有利于机体的整体功能和物质代谢的调节。本发明选取的原料配方完全实现了上述功能,能够实现治表又治本的效果。
本发明中的原料功效说明如下:
鹅肌肽:是一种水溶性二肽(β-丙氨酰-1-甲基L-组氨酸,Anserine)。鹅肌肽具有生理pH缓冲功能,鹅肌肽的pK值为7.1,是理想的生理pH缓冲液,而组氨酸二肽能维持肌肉内部的酸碱平衡。同时尿酸是肉类及啤酒等食品及体内细胞富含的嘌呤体代谢的最终产物,现有的研究通过DNA排列解析后发现了嘌呤体代谢酶的一种HPRT,HPRT是嘌呤体成为尿酸前将其再利用的一种酶,本发明中添加的鹅肌肽能够激发该酶的活性,从而防止了尿酸值的上升。
茶多酚:茶多酚(GTP)是绿茶叶中酚类化合物及其衍生物的总称,是儿茶素类、花青素类、黄酮与黄酮醇类和酚酸类等化合物的复合体。主要活性成分是儿茶素类,其包括表没食子儿茶素没食子酸酯(EGCG)、没食子儿茶素没食子酸酯(GCG)、表儿茶素没食子酸酯(ECG)、表没食子儿茶素(EGC)、咖啡碱(CAF)、表儿茶素(EC)及儿茶素(C)等,是绿茶的主要活性部位。研究结果发现GTP可降低PO(氧嗪酸钾)诱导的HUA(高尿酸血症)小鼠血尿酸水平,其机制既与抑制XOD(黄嘌呤氧化酶)介导的尿酸产生有关,又与调控尿酸转运子介导的尿酸排泄密切相关。
酸樱桃:富含抗氧化成分原花青素、花青素,从根本上讲,它们都是一种强有力的抗氧化剂,保护人体免受一种叫做自由基的有害物质的损伤,并且还能够改善循环系统,抑制炎症,改善关节的柔韧性等。原花青素是生物类黄酮,具有很强的抗氧化性(即清除自由基)的能力,其抗氧化性能是维生素C的20倍,是维生素E的50倍。原花青素可以通过抑制P38(丝裂原活化蛋白激酶)蛋白磷酸化水平来发挥抗炎作用,从而缓解急性痛风性关节肿胀和痛风痛。樱桃中的花青素主要有花青素-3-葡萄糖苷、花青素-3-葡萄糖基芸香糖苷、花葵素-3-葡萄糖苷等。这些花青素能够抑制促炎因子IL-6和TNF-α的生成,从而降低组织中炎性因子PGE2和NO水平,因此具有较强的抗氧化和清除自由基的功能,具有降低血清尿酸水平和一定的抗炎作用。
葛根:葛根其化学成分主要为异黄酮类化合物葛根素,具有解热、镇痛、抗菌、抗感染、降血压、降血糖、降血脂、抗氧化、抗肿瘤、解酒等作用。葛根素可以通过对相关炎性细胞因子及信号通路的调节,发挥抗炎作用,这种抗炎作用表现出多途径、多靶向性。现代免疫药理学研究表明,葛根提取物粉末可减轻大鼠角叉菜胶性足趾肿胀,明显增强小鼠肝、脾、巨噬细胞对炭粒摄取的功能,对羊红细胞诱发的小鼠迟发性足肿胀具有抑制作用。提示葛根对痛风具有很好的抗炎作用。
痛风临床症状与中医痹证相似,其发病原因,多为平素过食膏梁厚味,如过多饮酒,进食高蛋白、高糖、高嘌呤食物以及感染、过度劳累、精神性创伤及服用某些药物等,致湿热内盛、痰浊内生、流注关节,气血瘀滞,见关节红肿热痛或肥大僵痛,或痛风石形成。葛根具备阳明上、中、下全体,作为风药,可通行全身上下,其味辛,芳香可醒脾,使各各从令,即可化合化,又可化逆化,解诸毒而治诸痹,即治本可降血尿酸,治标可治关节炎。葛根具有祛风胜湿、活血通经、芳香醒脾而解毒的作用,本身无毒副作用,是治疗急慢性痛风性关节炎及预防痛风发作的良药。葛根治疗痛风的机理是与减少嘌呤合成、或使尿酸生成减少、或使嘌呤分解速度加快、或促进嘌呤排泄有关。
枸杞:枸杞提取物是从茄科枸杞属枸杞中提取的一类有效成分,主要药用成分有枸杞多糖、甜菜碱、类胡萝卜素、黄酮、维生素等。其中枸杞富含枸杞多糖,对人体具有补肾益精的作用及整体的免疫系统起到很好的调节作用。研究表明,枸杞提取物一方面可以降低黄嘌呤氧化酶含量减少尿酸生成,减少炎症因子产生缓解炎症作用,另一方面可以一定程度的恢复慢性高尿酸血症对小鼠肾脏的损伤,从而达到治疗痛风缓解痛风炎症的作用。
百合:百合属百合科草本植物,性甘味平,具有养阴润燥的功效。同时百合具有广泛的生理活性,其中最有价值的生理活性物质生物碱——秋水仙碱能抑制有丝分裂,破坏纺锤体,使染色体停滞在分裂中期,对原发性痛风有特异作用。百合性味甘寒,具有养阴清肺、宁心安神之功,主邪气腹胀心痛、利大小便、补中益气。作为一种常用的药食两用药材,是宁心安神、抗炎和止咳平喘的良药材,并可作为滋补品,在现代生活中,百合通常可以用于治疗肺部疾病。研究者们试图探究百合的组成和活性成分,现代大量研究对百合中几种常见活性物质进行了活性研究,结果表明百合皂苷具有抗炎、抗菌、抗抑郁、抑制血小板聚集、抗肿瘤等药理活性。百合中多酚具有抗氧化、抗炎和保护内皮细胞免受氧化应激和炎症反应所带来损伤的作用。
宣木瓜:木瓜为蔷薇科植物贴梗海棠(Chaenomelesspeciosa S.Nakai)的干燥成熟果实,主产安徽、山东、浙江、湖北、云南、贵州、四川等地。“宣木瓜”与“甘枸杞”、“川杜仲”、“藏红花”并称为我国的四大名产中药材。木瓜作为一种常用中药,味酸、温,入肝、脾经,有平肝舒筋、和胃化湿之功效,俗语有“杏一益,梨二益,木瓜百益”之说。中医认为木瓜有舒筋、活络、健脾开胃、舒肝止痛、祛风除湿之功效,可用于预防和治疗风湿病、霍乱、痢疾、肠炎、脚气病及维生素C缺乏症等。宣木瓜含有十九种氨基酸、十八种矿物微量元素,以及大量维生素C,同时还含有皂甙、黄酮、苹果酸、齐墩果酸、枸橼酸、柠檬酸、酒石酸、抗坏血酸、反丁烯二酸、鞣质等,含有过氧化氢酶、酚氧化酶、氧化酶,特别富含超氧化物岐化酶(SOD)和齐墩果酸。其SOD的含量是世界上所有水果中无与伦比的,一克宣木瓜鲜果中SOD的含量高达3227国际单位。SOD是现代美容养颜产品的核心物质,可以有效消除体内过剩自由基,增进肌体细胞更新。齐墩果酸具有广谱抗菌作用,具有护肝降酶、促免疫、抗炎、降血脂血糖等作用。国家卫生部第一批“药食同源”名单中公布:宣木瓜既是药品,又是食品。
薏苡仁:薏苡仁(Coix Seed)是禾本科植物薏苡的干燥成熟种子,作为一种健脾去湿的中药已经有上千年的历史。中医认为薏苡仁甘淡利湿,利水而不伤正,健脾而不滋腻,尤擅渗湿而舒筋脉、排脓消痈,临床常用于治疗湿滞痹痛、筋脉拘挛、水肿脚气等。从现代相关研究的结果可知,薏苡仁中含有大量抗氧化物质,分别为不饱和脂类、有机多糖类、木脂素类、酚类、肽类等,还具有一定的抗氧化作用,可以除体内过多的氧化自由基,减少因为痛风炎症对自由基的损伤,同时这些活性物质大多还具有提高免疫力的作用。
茯苓:2010年版《中国药典》对茯苓的记载为:味甘、淡,性平;归心、肺、脾、肾经;主要功能为利水渗湿,健脾,宁心。《神农本草经》亦把茯苓列为上品,历代医家认为,茯苓补而不峻,利而不猛,既可扶正,又可祛邪。现代医学研究,茯苓的所有成分中,茯苓多糖及三萜类成分为主要成分,具有抗肿瘤,提高免疫,抗炎作用。研究检验了茯苓多糖PS1及PS2对小鼠非特异性免疫、细胞免疫和体液疫功能的影响,结果表明PS1及PS2均有显著的抗炎效果,并能明显促进小鼠非特异性免疫功能和细胞免疫功能。
本发明的第二个目的是提供上述抗痛风的功能饮料的制备方法,所述方法包括以下步骤:
(1)初母液的制备:取相应重量份的枸杞子粉(1:10提取)、百合粉(1:10提取)、木瓜粉(1:10提取)、薏仁粉(1:10提取)、茯苓粉(1:10提取)、葛根提取物(30%水溶葛根素),加水溶解后升温至酶合适温度,于搅拌过程中加入中温淀粉酶进行酶解,加酶量为6U/g原料、酶解温度为50~60℃、酶解时间1~2h;酶解结束后升温至90~100℃灭酶5分钟,然后依次经过100目和200目过滤,得到初母液;
(2)向步骤(1)所得初母液中加入相应重量份的茶多酚、海洋鱼低聚肽粉、酸樱桃提取物和添加剂,添加剂包括甜味剂、增稠剂和酸味剂,并加水搅拌至充分溶解混匀,然后进行均质,均质后过滤和精滤,精滤后进行煮沸灌装杀菌,冷却后装瓶,或者精滤后进行杀菌,再灌装,冷却后装袋。
上述制备方法中,步骤(1)-步骤(2)中加水的量可根据实际情况调节,如步骤(1)中加入20~40份,步骤(2)中再补足水量均可,保证水的总用量为50~80重量份。
采用本发明的方法制备得到的抗痛风功能饮料,其口感良好,适合广大人群饮用,且抗痛风效果显著。在制备本发明的功能饮料的过程中,由于采用了大量的淀粉类原料,淀粉容易老化产生大量沉淀,对饮料的感官造成很大的影响。本发明采用酶处理的方法去除大分子淀粉,通过上述制备工艺处理,中温α-淀粉酶将原料中的淀粉水解成可溶解的糊精,从而不产生沉淀,且澄清度很高,同时还使产品具有了特有的风味,使得口感极其良好。
进一步的,步骤(2)中所述过滤为采用200目布袋过滤,所述精滤为采用1μm布袋过滤。
进一步的,本发明的灌装操作是于83-88℃下进行灌装,所述杀菌的条件为于121℃下处理15min或于135℃下处理15秒。
进一步的,本发明中所述冷却的方式分两段冷却,第一段要求冷却到65-70℃;第二段冷却到38℃以下。
与现有技术相比,本发明的有益效果如下:
(1)本发明提供的抗痛风功能饮料具备显著的抗痛风效果,通过原料独特的组分配比,不仅治表而且治本,实现了优势互补,能够针对痛风三阶段均具有较好的疗效,而现有的抗痛风类药物或辅助类保健品很难具备该效果;
(2)本发明提供的抗痛风功能饮料具备口感良好的特点,其通过淀粉酶解工艺,使得产品富含独特的风味,适合现代人群饮用;
(3)本发明提供了上述抗痛风功能饮料的制备方法,不仅充分发挥了原料的功能特效,还保证了产品的性状,同时具备了独特的口感。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例对本发明进行具体描述,有必要指出的是,以下实施例仅仅用于对本发明进行解释和说明,并不用于限定本发明。本领域技术人员根据上述发明内容所做出的一些非本质的改进和调整,仍属于本发明的保护范围。
实施例1
一种抗痛风的功能饮料(瓶装,每瓶30mL,配制规格为10瓶,产品pH为3.6),其制备方法按照如下步骤:
(1)初母液的制备:取2.5g枸杞子粉(1:10提取)、2.5g百合粉(1:10提取)、2.5g木瓜粉(1:10提取)、2.5g薏仁粉(1:10提取)、2.5g茯苓粉(1:10提取)、2.5g葛根提取物(含30%水溶葛根素),加入100mL纯净水溶解后升温至55℃,于搅拌过程中加入中温α-淀粉酶进行酶解,加酶量为90U、维持酶解温度55℃、酶解时间1.5h;酶解结束后升温至95℃灭酶5分钟,然后依次经过100目和200目滤布过滤,得到初母液;
(2)向步骤(1)所得初母液中加入0.5g绿茶提取物(含茶多酚80%)、1.25g海洋鱼低聚肽粉(含11%鹅肌肽)、2.5g酸樱桃提取物、0.3g甜菊糖、2g柠檬粉、0.5g果胶,并加水补足至300mL,搅拌至充分溶解混匀,然后进行均质,均质后采用200目布袋过滤,然后用1μm布袋精滤,精滤后进行煮沸,加热至85℃进行灌装,灌装后杀菌,杀菌的条件为于121℃下处理15min,冷却装瓶即得。(实验室小量生产直接冷却装瓶即可。工业上大量生产时需要进行两段冷却,第一段冷却到70℃;第二段冷却到38℃,冷却后装瓶,产品质量和口感更有保障)。
实施例2
一种抗痛风的功能饮料(瓶装,每瓶50mL,配制规格为10瓶,产品pH为3.4),其制备方法按照如下步骤:
(1)初母液的制备:取5g枸杞子粉(1:10提取)、6g百合粉(1:10提取)、8g木瓜粉(1:10提取)、8g薏仁粉(1:10提取)、6g茯苓粉(1:10提取)、4g葛根提取物(含30%水溶葛根素),加入到200mL纯净水中溶解,然后升温至58℃,于搅拌过程下加入中温α-淀粉酶进行酶解,加酶量为222U、维持酶解温度58℃、酶解时间1.8h;酶解结束后升温至100℃灭酶5分钟,然后依次经过100目和200目滤布过滤,得到初母液;
(2)向步骤(1)所得初母液中加入1g绿茶提取物(含茶多酚80%)、3g海洋鱼低聚肽粉(含12%鹅肌肽)、10g酸樱桃提取物、0.4g甜菊糖、4g柠檬粉、1g结冷胶,并补足水至500mL,搅拌至充分溶解混匀,然后进行均质,均质后采用采用200目滤布过滤,然后用1μm布袋精滤,精滤后进行煮沸,加热至85℃进行灌装,灌装后杀菌,杀菌的条件为于121℃下处理15min,冷却后装瓶。(实验室小量生产直接冷却装瓶即可。工业上大量生产时需要进行两段冷却,第一段冷却到70℃;第二段冷却到38℃,冷却后装瓶,产品质量和口感更有保障)。
实施例3
一种抗痛风的功能饮料(袋装,每瓶30mL,配制规格为10袋,产品pH为3.2),其制备方法按照如下步骤:
(1)初母液的制备:取3g枸杞子粉(1:10提取)、4g百合粉(1:10提取)、5g木瓜粉(1:10提取)、5g薏仁粉(1:10提取)、5g茯苓粉(1:10提取)、5g葛根提取物(30%水溶葛根素),加入150mL纯净水溶解后升温至50℃,于搅拌过程中加入中温α-淀粉酶进行酶解,加酶量为162U、维持酶解温度50℃、酶解时间1h;酶解结束后升温至90℃灭酶5分钟,然后依次经过100目和200目滤布过滤,得到初母液;
(2)向步骤(1)所得初母液中加入2g绿茶提取物(含茶多酚80%)、2.5g海洋鱼低聚肽粉(含14%鹅肌肽)、3g酸樱桃提取物、0.2g三氯蔗糖、10g柠檬粉、2g CMC,并补足水至300mL,搅拌至充分溶解混匀,然后进行均质,均质后采用200目滤布过滤,然后用1μm滤布精滤,精滤后进行杀菌,杀菌的条件为于121℃下处理15min,然后于83℃灌装,灌装后装袋即可。(实验室直接采用灌装后即可装袋。工业上大量生产时需要灌装后进行两段冷却,第一段冷却到70℃;第二段冷却到38℃,冷却后装袋,产品质量和口感更有保障)。
实施例4
一种抗痛风的功能饮料(袋装,每瓶50mL,配制规格为10袋,产品pH为3.8),其制备方法按照如下步骤:
(1)初母液的制备:取10g枸杞子粉(1:10提取)、10g百合粉(1:10提取)、10g木瓜粉(1:10提取)、10g薏仁粉(1:10提取)、10g茯苓粉(1:10提取)、10g葛根提取物(30%水溶葛根素),加入250mL纯净水溶解后升温至60℃,于搅拌过程中加入中温α-淀粉酶进行酶解,加酶量为360U、维持酶解温度60℃、酶解时间2h;酶解结束后升温至100℃灭酶5分钟,然后依次经过100目和200目滤布过滤,得到初母液;
(2)向步骤(1)所得初母液中加入2.5g绿茶提取物(含茶多酚80%)、5g海洋鱼低聚肽粉(含15%鹅肌肽)、10g酸樱桃提取物、0.4g三氯蔗糖、5g柠檬粉、2.5g果胶,并补足水至500mL,搅拌至充分溶解混匀,然后进行均质,均质后采用200目滤布过滤,然后用1μm布袋精滤,精滤后进行杀菌,杀菌的条件为于135℃下处理15秒,然后降温至88℃进行灌装,灌装后装袋即可。(实验室小量生产直接灌装后装袋即可。工业上大量生产时需要在灌装后进行两段冷却,第一段冷却到70℃;第二段冷却到38℃,冷却后装袋,产品质量和口感更有保障)。
测试例1
产品感官评价:
选取50位感官评判员对实施例1-4中制备的抗痛风功能饮料进行感官评价,感官鉴评标准如表1,鉴评结果如表2:
表1
表2
从表2可以看出,本发明制备得到的抗痛风功能饮料具备极佳的口感,感观评价极好,具备了饮料市场必需满足的一大先决条件。而不在本发明原料配方范围内的功能饮料,要么是缺少某些原料,要么是配比变化较大,经测试其口感普遍较差,平均得分仅为色泽12分、香气15分、酸甜度14分、口感质地13分。
测试例2
产品效果评价:
选取50名高尿酸值(8.0~10.0mg/dL)的成年男性,分为五组,每组随机选择10名患者,其中四组分别试食本发明实施例1-4中的功能饮料,每日中午、晚饭后各试食一次,每次50~60mL,3周一个疗程,第五组给予合适剂量的安慰剂,连续3周,试用结束后测定患者的血清尿酸值,测定结果如表3。
表3
当停止食用本发明实施例中的饮料和安慰剂2周后,再度对患者血清的尿酸值进行测定,结果发现,试食本发明实施例1-4的饮料的试验组(第一组至第四组)患者的尿酸值仍有一定幅度的下降,而第五组患者的尿酸值升至原有水平。
Claims (10)
1.一种抗痛风的功能饮料,其特征在于,所述饮料按重量份计,包括如下原料:
2.根据权利要求1所述抗痛风的功能饮料,其特征在于,所述海洋鱼低聚肽粉为海力10鲣鱼提取物,所述海洋鱼低聚肽粉中含11~15%重量占比的鹅肌肽。
3.根据权利要求1所述抗痛风的功能饮料,其特征在于,所述绿茶提取物中茶多酚的含量为80%。
4.根据权利要求1所述抗痛风的功能饮料,其特征在于,所述葛根提取物中葛根素的含量为30%。
5.根据权利要求1所述抗痛风的功能饮料,其特征在于,所述甜味剂为甜菊糖或三氯蔗糖。
6.根据权利要求1所述抗痛风的功能饮料,其特征在于,所述酸味剂为柠檬粉,所述增稠剂为果胶、CMC或结冷胶,所述饮料的pH为3.2~3.8之间。
7.一种制备如权利要求1-6任一项所述抗痛风的功能饮料的方法,其特征在于,所述方法包括如下步骤:
(1)初母液的制备:取相应重量份的枸杞子粉、百合粉、木瓜粉、薏仁粉、茯苓粉、葛根提取物,加适量水溶解后升温至酶合适温度,于搅拌过程中加入中温α-淀粉酶进行酶解,加酶量为6U/g原料、酶解温度为50~60℃、酶解时间1~2h;酶解结束后升温至90~100℃灭酶5分钟,然后依次经过100目和200目滤布过滤,得到初母液;
(2)向步骤(1)所得初母液中加入相应重量份的茶多酚、海洋鱼低聚肽粉、酸樱桃提取物和添加剂,添加剂包括甜味剂、增稠剂和酸味剂,并加水补足后搅拌至充分溶解混匀,然后进行均质,均质后过滤和精滤,精滤后进行煮沸灌装杀菌,冷却后装瓶;或者精滤后进行杀菌,再高温灌装,冷却后装袋。
8.根据权利要求7所述的制备方法,其特征在于,步骤(2)中所述过滤为采用200目滤布过滤,所述精滤为采用1μm滤布过滤。
9.根据权利要求7所述的制备方法,其特征在于,步骤(2)中于83-88℃下进行灌装,杀菌的条件为于121℃下处理15min或于135℃下处理15秒。
10.根据权利要求7所述的制备方法,其特征在于,所述冷却分两段冷却,第一段冷却到65-70℃;第二段冷却到38℃以下。
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