CN108523118A - 一种多维软枣猕猴桃果胶 - Google Patents
一种多维软枣猕猴桃果胶 Download PDFInfo
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Abstract
本发明涉及一种多维软枣猕猴桃果胶，属于保健食品技术领域。主要技术方案如下：由如下质量份数的原料制备而成：果胶提取液250‑300份、复合微生物菌株2份、维生素A1份、维生素B1份、维生素E2份、木糖醇15份、柠檬酸6份、乳酸20份；所述的复合微生物菌株有双歧杆菌、植物乳杆菌、嗜热链球菌按照3：1：4的比例制备而成；本发明提供的多维软枣猕猴桃果胶，可以直接食用，口感酸甜、呈淡黄色，并且富含多种维生素和益生菌，具有调节肠道菌群和补充多种维生素的作用。
Description
技术领域
本发明涉及保健食品技术领域，具体涉及一种多维软枣猕猴桃果胶。
背景技术
软枣猕猴桃，俗名软枣子，是长白山区著名的野生浆果之一，属多年生藤类木本植物，主要生长在深林深处，属野生绿色果品。其果皮绿色光滑，果肉呈绿色，细嫩多汁，风味独特，酸甜适口，营养丰富，含有多种抗氧化物质，能够起到抗氧化、清热降火的作用，可以有效地预防和治疗便秘和痔疮；此外还具有免疫调节、降血脂等功效。软枣猕猴桃还含大量的维生素C、钙、磷、铁、镁等微量元素及多种氨基酸，其维生素C含量高达450mg/100g，是苹果、梨的80-100倍，柑橘的5-10倍。
果胶是植物细胞壁成分之一，存在于相邻细胞壁间的胞间层中，起着将细胞粘在一起的作用。不同的蔬菜，水果口感有区别，主要是由它们含有的果胶含量以及果胶分子的差异决定的，其是一种天然高分子化合物，具有良好的胶凝化和乳化稳定作用，已广泛用于食品、医药、日化及纺织行业。
发明内容
本发明提供一种多维软枣猕猴桃果胶，制备得到的猕猴桃果胶不仅可降低血中胆固醇浓度、预防心血管疾病，还富含20多种氨基酸和多种维生素。而且，该产品制作原料简单，成本低廉，是一种理想的保健食品。
本发明的技术方案如下：一种多维软枣猕猴桃果胶，由如下质量份数的原料制备而成：
果胶提取液 250-300份
复合微生物菌株 2份
维生素A 1份
维生素B 1份
维生素E 2份
木糖醇 15份
柠檬酸 6份
乳酸 20份
所述的复合微生物菌株有双歧杆菌、植物乳杆菌、嗜热链球菌按照3：1：4的比例制备而成；
所述果胶提取液的制备方法如下：
(1)原料选取：选取新鲜成熟的软枣猕猴桃果实为原料；
(2)预处理：将原料清洗后去皮，在80-90℃水中浸泡6-10min，用榨汁机榨汁和离心机进行固液分离，取出沉淀物，放入烘箱烘干，使用粉碎机粉碎后得到软枣猕猴桃粉末；
(3)抽提：向软枣猕猴桃粉末里加入6倍质量的蒸馏水，用0.2vt％Hcl调pH至2.0，使用750W的微波炉加热至95℃处理35s，并不断搅拌60min，之后趁热过滤得到果胶萃取液，待冷却至50℃，加入2wt％淀粉酶，酶作用结束时，加热至80℃灭酶同时加入2wt％活性炭，并搅拌20min，过滤得到脱色的果胶萃取液；
(4)浓缩：用超滤法对脱色的果胶萃取液进行浓缩，使用切割分子量为50000u的管式聚丙烯腈膜超滤器，在温度45℃、pH3.0、压力0.2mpa条件下进行超滤浓缩，得到果胶提取液。
进一步的，所述的多维软枣猕猴桃果胶，制备方法如下：将复合微生物菌株加入到果胶提取液中，搅拌均匀，至于40℃环境中培养10小时，边搅拌边加入柠檬酸、乳酸，4℃静置36-48小时后，再加入维生素A、维生素B、维生素E和木糖醇混匀即得多维软枣猕猴桃果胶。
进一步的，所述离心机的工作条件为5000r/min，8min。
进一步的，所述的果胶提取液质量份数为300份。
本发明的有益效果如下：
(1)本发明提供的多维软枣猕猴桃果胶，可以直接食用，口感酸甜、呈淡黄色，并且富含多种维生素和益生菌，具有调节肠道菌群和补充多种维生素的作用；
(2)本发明提取果胶的方法是通过破坏软枣猕猴桃细胞壁的结构，将果胶成分全部溶解提取出来，提取率高达96％，且果胶纯度高，其他杂质少；
(3)本发明的制备方法先通过复合微生物将果胶提取液进行初步发酵，将部分果胶分解成小分子糖分，可以提高产品的甜度，另外代谢产物的生成可以抑制复合微生物的生长，以使其保持良好的生理活性，在食用后发挥其调节肠道的作用。
具体实施方式
下面结合具体实施方式对本发明做进一步的说明，若无特殊说明，本发明所用原料及设备均为本领域的常规技术，均市售可得。
实施例1制备果胶提取液
(1)原料选取：选取新鲜成熟的软枣猕猴桃果实为原料；
(2)预处理：将原料清洗后去皮，在80℃水中浸泡6min，用榨汁机榨汁和离心机进行固液分离，取出沉淀物，放入烘箱烘干，使用粉碎机粉碎后得到软枣猕猴桃粉末；离心条件为5000r/min，8min；
(3)抽提：向软枣猕猴桃粉末里加入6倍质量的蒸馏水，用0.2vt％Hcl调pH至2.0，使用750W的微波炉加热至95℃处理35s，并不断搅拌60min，之后趁热过滤得到果胶萃取液，待冷却至50℃，加入2wt％淀粉酶，酶作用结束时，加热至80℃灭酶同时加入2wt％活性炭，并搅拌20min，过滤得到脱色的果胶萃取液；
(4)浓缩：用超滤法对脱色的果胶萃取液进行浓缩，使用切割分子量为50000u的管式聚丙烯腈膜超滤器，在温度45℃、pH3.0、压力0.2mpa条件下进行超滤浓缩，得到果胶提取液。
按照NY/T2016-2011水果及其制品中果胶含量的测定方法对本发明实施例1提取得到的产品进行提取率和纯度的计算。
计算本发明的果胶提取率以及所得果胶提取液中果胶的纯度，计算公式为：
提取率＝果胶粉中的果胶质量/新鲜软枣猕猴桃中果胶质量*100％；
纯度＝果胶粉中的果胶质量/果胶粉的质量*100％。
表1本发明提供制备方法的果胶提取率
| 实施例 | 1 | 2 |
| 提取率(wt％) | 98 | 96 |
由表1知，本发明提供的制备方法，软枣猕猴桃中果胶提取率高达96％以上。
表2本发明所得果胶提取液中果胶的纯度
| 实施例 | 1 | 2 |
| 纯度(wt％) | 89 | 85 |
由表2知，本发明所得软枣猕猴桃果胶提取液中果胶的纯度达85％以上。
实施例2制备多维软枣猕猴桃果胶
将双歧杆菌、植物乳杆菌、嗜热链球菌按照3：1：4的比例制备复合微生物；
将复合微生物菌株加入到果胶提取液250mL中，搅拌均匀，至于40℃环境中培养10小时，边搅拌边加入柠檬酸6克、乳酸20克，4℃静置36小时后，再加入维生素A1克、维生素B1克、维生素E1克和木糖醇15克混匀即得多维软枣猕猴桃果胶。
实施例3制备多维软枣猕猴桃果胶
将双歧杆菌、植物乳杆菌、嗜热链球菌按照3：1：4的比例制备复合微生物；
将复合微生物菌株加入到果胶提取液300mL中，搅拌均匀，至于40℃环境中培养10小时，边搅拌边加入柠檬酸6克、乳酸20克，4℃静置48小时后，再加入维生素A 1克、维生素B1克、维生素E 1克和木糖醇15克混匀即得多维软枣猕猴桃果胶。
对实施例1-2制备的多维软枣猕猴桃果胶进行感官试验评定，结果如下表3：
感官评定表
由上表可以看出，按照本发明提供的方法制备得到的多维软枣猕猴桃果胶粘稠、呈淡黄色、有浓郁的酸甜发酵味，是一种口感和保健效果俱佳的新型保健功能食品。
上述实施例只是用于对本发明的举例和说明，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围内。
Claims (4)
1.一种多维软枣猕猴桃果胶，其特征在于，由如下质量份数的原料制备而成：
果胶提取液 250-300份
复合微生物菌株 2份
维生素A 1份
维生素B 1份
维生素E 2份
木糖醇 15份
柠檬酸 6份
乳酸 20份
所述的复合微生物菌株由双歧杆菌、植物乳杆菌、嗜热链球菌按照3：1：4的比例制备而成；
所述果胶提取液的制备方法如下：
(1)原料选取：选取新鲜成熟的软枣猕猴桃果实为原料；
(2)预处理：将原料清洗后去皮，在80-90℃水中浸泡6-10min，用榨汁机榨汁和离心机进行固液分离，取出沉淀物，放入烘箱烘干，使用粉碎机粉碎后得到软枣猕猴桃粉末；
(3)抽提：向软枣猕猴桃粉末里加入6倍质量的蒸馏水，用0.2vt％Hcl调pH至2.0，使用750W的微波炉加热至95℃处理35s，并不断搅拌60min，之后趁热过滤得到果胶萃取液，待冷却至50℃，加入2wt％淀粉酶，酶作用结束时，加热至80℃灭酶同时加入2wt％活性炭，并搅拌20min，过滤得到脱色的果胶萃取液；
(4)浓缩：用超滤法对脱色的果胶萃取液进行浓缩，使用切割分子量为50000u的管式聚丙烯腈膜超滤器，在温度45℃、pH3.0、压力0.2mpa条件下进行超滤浓缩，得到果胶提取液。
2.如权利要求1所述的多维软枣猕猴桃果胶，其特征在于，制备方法如下：将复合微生物菌株加入到果胶提取液中，搅拌均匀，至于40℃环境中培养10小时，边搅拌边加入柠檬酸、乳酸，4℃静置36-48小时后，再加入维生素A、维生素B、维生素E和木糖醇混匀即得多维软枣猕猴桃果胶。
3.如权利要求1所述的多维软枣猕猴桃果胶，其特征在于，所述离心机的工作条件为5000r/min，8min。
4.如权利要求1所述的多维软枣猕猴桃果胶，其特征在于，所述的果胶提取液质量份数为300份。
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