CN109123306A - 一种苦荞复合降糖固体饮料的制作方法 - Google Patents
一种苦荞复合降糖固体饮料的制作方法 Download PDFInfo
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Abstract
本发明公开了一种苦荞复合降糖固体饮料的制作方法配方及其制作方法,可用于糖尿病患者及正常人群的日常保健饮品。所述固体饮料由苦荞麦提取物、苦瓜提取物、南瓜提取物、蒲公英提取物、黑木耳粉、木糖醇为主要原料加工而成。本发明首先采用真空冻干结合常温湿法造粒技术得到均一的固体饮料颗粒。不仅可有效避免原料中活性成分的破坏,最大程度地保留其风味,且方便保存和食用。此外,采用乙醇回流萃取、减压真空浓缩以及冷冻干燥工序得到的绿茶速溶粉具有良好的溶解性,且色泽风味宜人。本产品既可作为糖尿病患者专用功能保健饮品,也可用作防止糖尿病产生人群的日常防护食品。
Description
技术领域
本发明涉及四种天然植物提取物复合固体饮料降糖作用的配方,属于特殊用途食品领域。
背景技术
糖尿病是遗传因素与环境因素共同作用的一组以高血糖为特征的代谢性疾病,主要由胰岛素作用抵抗和胰岛素分泌缺陷引起的糖、脂肪和蛋白质代谢紊乱。主要表现为高血糖,饮水多食多、尿多、体重下降典型的三多一少症状。而长期的高血糖导致各种组织,特别是眼、肾、心脏、血管、神经的慢性损害、功能障碍。因此,急需开发研究一系列降糖功能食品,目前为止,降糖食品功能因子较单一,不能达到很好的降糖功效。苦荞籽粒中含有少量的D-手性肌醇单体及大量D-肌醇衍生物。近年来关于 D-手性肌醇研究表明苦荞提取物能
有效降低小鼠空腹血糖、C肽水平、改善胰岛功能。从苦瓜得到一种水溶性提取物 MC6,其在 SDS-PAGE 凝胶电泳上以单一条带形式迁移,分子量小于 10kD;MC6及其所含 3 种肽MC6.1、MC6.2、M6.3 均有降血糖作用,口服给药后也有降血糖活性。对南瓜多糖的研究发现,南瓜多糖有降支链氨基酸的作用及降低血清甘油三酯、总胆固醇、低密度脂蛋白、高密度脂蛋白和 HDL1 Tch, 推测南瓜多糖促进了胰岛素的分泌, 加强了肌肉组织对支链氨基酸的利用,导致支链氨基酸水平下降。从南瓜中分离纯化的活性成分———南瓜多糖属无毒物质 ,可作为添加剂用来制作对糖尿病人有益的功能性保健食品。
综上所述,本发明以苦荞麦、苦瓜、南瓜、蒲公英为原料,对其中的活性成分进行提取得到提取物,然后再以木耳粉和木糖醇为辅料进行造粒,得到粒度均一的颗粒后,经压片机压片后得到一种便携易食的具有降糖作用的固体饮料。
苦荞麦为蓼科荞麦属植物苦荞麦的种子 ,是所有谷类作物中不属于禾本科的谷类粮食。苦荞麦属药食两用植物,其茎、叶、花、果实均含有丰富的芦丁等黄酮类物质,还含有氨基酸、有机酸类、多肽、蛋白质及镁、硒等微量元素。现代医学研究表明:黄酮类物质具有降低
心肌耗氧量,使冠脉、脑血管流量增加,抗心律失常,软化血管、降血糖、降血脂,抗氧化,消除机 体内自由基抗衰老作用,增强机体免疫力的功能。现代药理研究表明黄酮成分有防治心脑血管疾病、降低血脂、防治糖尿病、抗乙肝表面抗原和抗菌等作用。 近年来作为保健食品原料进行开发。
苦瓜是中国传统的一种药食两用植物,由于其含有罗汉果苷和苦瓜素等成分而呈甘苦味。目前,已有学者从苦瓜植株中成功分离出苦瓜多糖、苦瓜素、植物胰岛素、苦瓜皂苷、类黄酮化合物、生物碱等功能性成分,这些成分为苦瓜辅助降血糖、降血脂、抗氧化、增强免疫力及预防肥胖等保健功能的研究提供了有利的依据。研究表明苦瓜总皂苷有降血糖作用,其机制主要包括促进肝糖原合成、抑制肝糖原分解以及通过外周组织GLUT4表达增强进而增加胰岛素敏感性等。
南瓜是葫芦科南瓜属一年生蔓生草本植物,原产亚洲南部、非洲和南美洲地区。南瓜营养丰富,果实内含有糖类(包括淀粉、葡萄糖、果胶、果糖、戊聚糖、甘露醇、其他膳食纤维等)、维生素、常量元素、微量元素、蛋白质、多种氨基酸、脂肪等成分。其功能包括减少胆石发生,保护视力,南瓜中含有丰富的瓜氨酸,可驱除蛔虫、绦虫、姜片虫和血吸虫等寄生虫。同时南瓜有多种食疗保健作用,有助于解毒、降血脂、降血压、降血糖、保护视力、抗氧化、防癌抗癌、预防肥胖、预防骨质疏松、辅助治疗前列腺炎及保胎等。
蒲公英始载于《唐本草》,2005 版《中国药典》收载为菊科植物蒲公英。蒲公英味苦、甘,性寒,具清热解毒,消肿散结,利尿通淋之功效。用于疔疮肿毒、乳痈、瘰疬、目赤、咽痛、肺痈、肠痈、湿热黄疸、热淋涩痛。其主要含有的化学成分包括黄酮类、酚酸类物质、萜类、倍半萜内酯类、东莨菪素、七叶内酯。蒲公英中还含有多种脂肪酸、主要包括肉豆寇脂酸、十六酸、油酸次亚麻仁油酸、亚油酸、多种氨基酸、蛋白质、维生素和矿物质等以及一些糖类化合物。在蒲公英中还发现抑制基质金属蛋白酶与肿瘤坏死因子的化合物。近年来国外对其药理作用进行了大量研究,主要集中在抗炎、抗氧化、抗癌、抗高血糖、抗血栓形成、抗菌、抗真菌、抗病毒、抗胃损伤、利胆保肝等方面。
黑木耳属真菌门担子菌纲,其可药食两用,中医认为木耳性甘平,功能多,如凉血、补气耐饥、止血、调胃理气以及活血化瘀等功效黑木耳中含有大量的蛋白质和多糖,同时含有许多钙和铁元素。其中多糖是其主要的功能成分,多糖与黑木耳的功效密不可分。黑木耳多糖具有抗氧化、抗凝血、抗凝血、提高免疫力、抗肿瘤和降血脂等生物学功能。
木糖醇:木糖醇是一种天然五碳糖醇。 在自然界, 木糖醇存在于玉米芯、黄梅、覆盆子、草莓、莴苣、花椰菜等许多水果和蔬菜中。 作为一种甜味剂, 由于它不会导致龋齿,具有较高的甜度, 且是机体生理性代谢产物, 因而机体对其有极高耐受性。木糖醇外观呈白色结晶粉末状, 甜度相当于蔗糖, 不霉变, 且对酸、热稳定, 贮存性能良好, 即使暴露在大气中也不会吸水受潮, 作为制剂的辅料常用于颗粒剂、丸剂、糖浆剂等剂型中。
本发明首次将苦荞提取物、苦瓜提取物、南瓜提取物、蒲公英提取物复合,添加木糖醇、木耳粉制粒后压片,得到复合降糖固体饮料,属于天然食品。本发明不仅可有效避免原料中活性成分的破坏,最大程度地保留其风味,且方便保存和食用。本产品既可用于糖尿病患者血糖的降低也可用于预防糖尿病的发生。
本发明利用木糖醇与木耳粉为辅料造粒后压片不仅可以掩盖冲剂中活性物质产生的苦涩味,还可使产品便携易食。所得固体饮料不仅营养丰富、具有天然植物的清香风味,还具有包装简易、运输方便、保存期长等优势。
发明内容
本发明旨在提供一种天然植物提取物复合木耳粉降糖固体饮料的配方。
本发明是通过以下技术方案实现的
一种天然植物提取物复合木耳粉降糖固体饮料的配方及其制作方法,其特征在于所述固体饮料应由以下原料加工而成:苦荞提取物15%~19%、苦瓜提取物10%~18%、南瓜提取物15%~20%、蒲公英提取物10%~15%、木糖醇40%~65%、黑木耳粉10%~13%。
上述天然植物提取物复合黑木耳粉固体饮料按照以下加工步骤加工而成:
一、采用乙醇超声提法对苦荞中的苦荞黄酮(芦丁、槲皮素、山奈酚、桑色素)、D-手性肌醇等活性成分进行提取,提取条件为:料液比1:10,温度30℃,时间1h,60%的乙醇溶液。重复提取2次,合并滤液,得到的溶液用旋转蒸发仪进行浓缩,得苦荞提取物浓度为5~7g/ml。
二、采用乙醇浸提法对苦瓜中活性成分进行萃取,乙醇浓度60%,料液比1:5,温度30℃,时间1h。浓缩后苦瓜提取物浓度为5~9g/ml.
三、采用水提法对南瓜中活性成分进行萃取,料液比为1:5,温度为50℃,时间1h.浓缩后南瓜提取物浓度为8~10g/ml
四、采用超声波辅助水溶剂萃取法对蒲公英中活性成分进行提取,提取条件为:超声功率400W,时间20min,料液比1:15。浓缩后蒲公英提取物的浓度是3~5g/ml
五、从超市购买回来的木糖醇颗粒较大,放在粉碎机中粉碎5min,停止,在粉碎5min至成粉状。
六、将黑木耳粉预处理后,利用粉碎机进行粉碎,过100目筛,剩余的粗木耳继续粉碎,之后过筛备用。
七、将木糖醇和黑木耳粉过100目筛备用。
八、将一、二、三、四中的提取液分装入灭菌溶剂瓶中,于冰箱4-8℃冷藏备用。
九、将木糖醇40%~65%和黑木耳粉10%~13%搅拌混匀,依次加入苦荞提取物15%~19%、苦瓜提取物10%~18%、南瓜提取物15%~20%、蒲公英提取物10%~15%,边加入边搅拌。混匀后,将其放入烘箱中干燥,取出后用粉碎机将颗粒粉碎。粉碎后的粉剂继续加入苦荞、苦瓜、南瓜和蒲公英提取物,烘干后继续粉碎。重复4次敷粉。
十、第五次敷粉结束后,进行造粒,制成握之成团,松之即散的状态,之后在30-50℃鼓风干燥箱内进行烘干2h~5h。将所得产品过100目筛子。
十一、所得产品置于三维混合罐中充分混合30min,得到颗粒大小均一、质地坚固的灰色颗粒。
十二、所得颗粒加入80℃水量之比为1:8~1:10,得到的固体饮料用热水冲服可即食。
本发明的特点是苦荞提取物、苦瓜提取物、南瓜提取物、蒲公英提取物、木糖醇、黑木耳粉为主要原料加工而成,不添加任何添加剂,属于健康功能性保健食品。此外,采用超声萃取结合常温湿法造粒技术可有效避免原料中活性成分的破坏,且最大程度地保留其风味。制成片剂可方便食用,且有利于保存。
具体实施方式
下面对本发明的技术方案作进一步的说明,但并不局限于此,凡是对本发明技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,均应涵盖在本发明的保护范围中。
实施例一
一、采用乙醇超声提法对苦荞中的苦荞黄酮(芦丁、槲皮素、山奈酚、桑色素)、D-手性肌醇等活性成分进行提取,提取条件为:料液比1:10,温度30℃,时间1h,60%的乙醇溶液。重复提取2次,合并滤液,得到的溶液用旋转蒸发仪进行浓缩,得苦荞提取物浓度为0.7~1g/ml。
二、采用乙醇浸提法对苦瓜中活性成分进行萃取,乙醇浓度60%,料液比1:5,温度30℃,时间1h。浓缩后苦瓜提取物浓度为0.8~1.2g/ml.
三、采用水提法对南瓜中活性成分进行萃取,料液比为1:5,温度为50℃,时间1h.浓缩后南瓜提取物浓度为1~1.5g/ml
四、采用超声波辅助水溶剂萃取法对蒲公英中活性成分进行提取,提取条件为:超声功率400W,时间20min,料液比1:15。浓缩后蒲公英提取物的浓度是0.2~0.5g/ml
五、从超市购买回来的木糖醇颗粒较大,放在粉碎机中粉碎5min,停止,在粉碎5min至成粉状。
六、将黑木耳粉预处理后,利用粉碎机进行粉碎,过100目筛,剩余的粗木耳继续粉碎,之后过筛备用。
七、将木糖醇和黑木耳粉过100目筛备用。
八、将一、二、三、四中的提取液分装入灭菌溶剂瓶中,于冰箱4-8℃冷藏备用。
九、将木糖醇30%~50%和黑木耳粉20%~25%搅拌混匀,依次加入苦荞提取物10%~15%、苦瓜提取物8%~13%、南瓜提取物10%~13%、蒲公英提取物8%~10%,边加入边搅拌。混匀后,将其放入烘箱中干燥,取出后用粉碎机将颗粒粉碎。粉碎后的粉剂继续加入苦荞、苦瓜、南瓜和蒲公英提取物,烘干后继续粉碎。重复4次敷粉。
十、第五次敷粉结束后,进行造粒,制成握之成团,松之即散的状态,之后在30-50℃鼓风干燥箱内进行烘干2h~5h。将所得产品过100目筛子。
十一、所得产品置于三维混合罐中充分混合30min,得到颗粒大小均一、质地坚固的灰色颗粒。
十二、所得颗粒加入80℃水量之比为1:8~1:10,得到的固体饮料用热水冲服可即食。
实施例二
本实施例与实施例一不同的是步骤十五中将苦荞提取物20%~30%、苦瓜提取物4%~8%、南瓜提取物5%~20%、蒲公英提取物7%~18%、木糖醇50%~78%、黑木耳粉15%~20%进行混合造粒。
实施例三
本实施例与实施例一不同的是步骤十二中将苦荞提取物13%~33%、苦瓜提取物17%~23%、南瓜提取物18%~25%、蒲公英提取物16%~27%、木糖醇40%~57%、黑木耳粉18%~20%进行混合造粒
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本发明要求保护范围由所附的权利要求书及其等效物界定。以上实施例仅用于说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对被发明进行了详细的说明,但对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而对这些修改或者替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (5)
1.一种苦荞复合降糖固体饮料的制作配方, 其特征在于所述冲剂应以以下原料加工而成:苦荞提取物15%~19%、苦瓜提取物10%~18%、南瓜提取物15%~20%、蒲公英提取物10%~15%、木糖醇40%~65%、黑木耳粉10%~13%。
2.根据权利要求1所述的一种苦荞复合降糖固体饮料的制作方法,其特征在于所述冲剂由以下原料加工而成:一种苦荞复合降糖固体饮料的制作方法, 其特征在于所述冲剂应以以下原料加工而成:苦荞提取物15%~19%、苦瓜提取物10%~18%、南瓜提取物15%~20%、蒲公英提取物10%~15%、木糖醇40%~65%、黑木耳粉10%~13%。
3.根据权利要求1所述的一种苦荞复合降糖固体饮料的制作方法,其特征在于所述冲剂由以下原料加工而成:一种苦荞复合降糖固体饮料的制作方法, 其特征在于所述冲剂应以以下原料加工而成:苦荞提取物20%~30%、苦瓜提取物4%~8%、南瓜提取物5%~20%、蒲公英提取物7%~18%、木糖醇50%~78%、黑木耳粉15%~20%。
4.根根据权利要求1所述的一种苦荞复合降糖固体饮料的制作方法,其特征在于所述冲剂由以下原料加工而成:一种苦荞复合降糖固体饮料的制作方法, 其特征在于所述冲剂应以以下原料加工而成:苦荞提取物13%~33%、苦瓜提取物17%~23%、南瓜提取物18%~25%、蒲公英提取物16%~27%、木糖醇40%~57%、黑木耳粉18g~20%。
5.苦荞提取物通过乙醇回流萃取、减压真空浓缩以及冷冻干燥制得。乙醇回流萃取最佳处理工艺条件为:提取溶剂:40%~70%食用酒精;固液比:1:5~1:10;回流时间:3h~6h。真空干燥条件为:真空度600~650mmHg,温度50~60°C,时间1h~2h。
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