CN109364236A - 一种黄精蛋白肽饮品配方及其制备工艺 - Google Patents
一种黄精蛋白肽饮品配方及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种黄精蛋白肽饮品配方及其制备工艺，包括包括主料和添加剂，主料由鱼肉、黄精、山药和酸枣仁组成，添加剂由烟酸、碱性蛋白酶以及维生素B12组成，并按以下质量比进行配比：鱼肉的含量为55％‑60％、黄精的含量为28％‑30％、山药的含量为3％‑5％、酸枣仁的含量为3％‑5％、烟酸的含量为0.5％‑1.0％、碱性蛋白酶的含量为0.1％‑0.2％以及维生素B12的含量为0.0003％‑0.0005％，本黄精蛋白肽饮品配方及其制备工艺，通过加入黄精、山药以及酸枣仁对于风湿的治疗有明显的提升的同时，在加入的维生素B12进一步得到对于疾病进行治疗，提高了治疗的效果。
Description
技术领域
本发明涉及到一种黄精蛋白肽饮品，特别涉及一种黄精蛋白肽饮品配方 及其制备工艺。
背景技术
风湿病是一组侵犯关节、骨骼、肌肉、血管及有关软组织或结缔组织为 主的疾病，其中多数为自身免疫性疾病。发病多较隐蔽而缓慢，病程较长， 且大多具有遗传倾向。诊断及治疗均有一定难度；血液中多可检查出不同的 自身抗体，可能与不同HLA亚型有关；对非甾类抗炎药(NSAID)，糖皮质激 素和免疫抑制剂有较好的短期或长期的缓解性反应。
风湿病可发生于任何年龄，但多发生于5～15岁儿童，发病高峰为6～9岁。 男女发病率大致相等。本病常反复发作，急性期后，可遗留慢性心脏损害， 形成风湿性心瓣膜病，人体感受风、寒、湿邪而致身痛或身重、关节疼痛， 屈伸不利的疾病，由于患者的血液循环不通畅，导致肌肉或者组织所需要的 营养无法通过血液循环来输送，可以使用黄精蛋白肽，但是现有的黄精蛋白 肽对于部分治疗效果不明显。
发明内容
本发明的目的在于提供一种黄精蛋白肽饮品配方及其制备工艺，以解决 上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：一种黄精蛋白肽饮品配方， 包括主料和添加剂，主料由鱼肉、黄精、山药和酸枣仁组成，添加剂由烟酸、 碱性蛋白酶以及维生素B12组成，并按以下质量比进行配比：鱼肉的含量为 55％-60％、黄精的含量为28％-30％、山药的含量为3％-5％、酸枣仁的含量为 3％-5％、烟酸的含量为0.5％-1.0％、碱性蛋白酶的含量为0.1％-0.2％以及维生 素B12的含量为0.0003％-0.0005％。
优选的，所述鱼肉的含量为56％～58％、黄精的含量为28.5％～29.5％、山 药的含量为3.5％～4.5％、酸枣仁的含量为3.5％～4.5％、烟酸的含量为 0.7％～0.9％、碱性蛋白酶的含量为0.12％～0.18％以及维生素B12的含量为 0.00035％-0.00045％。
优选的，所述鱼肉的含量为57％、黄精的含量为29.0％、山药的含量为 4.0％、酸枣仁的含量为4.0％、烟酸的含量为0.8％、碱性蛋白酶的含量为0.15％ 以及维生素B12的含量为0.0004％。
优选的，所述维生素B12由食物动物肝脏、肾脏、牛肉、猪肉、鸡肉、 鱼类、蛤类、蛋、牛奶、乳酪、乳制品、腐乳，豆制品经发酵会产生并提取 出。
一种黄精蛋白肽饮品配方的制备工艺，包括以下步骤：
S1：取一定量的鲜/冻鱼肉，将鲜/冻鱼肉导入碎肉机中进行绞碎，将得到 后的鱼肉中加入提取液得到，鱼肉和提取液的比例为1∶2.5；
S2：提取液加入后放入破壁机中匀浆，然后将匀浆液加入高速离心机中 弃去上层清液及底层鱼渣，取中间层胶状物，然后加入碱性蛋白酶，55℃水 浴3小时酶解，后置于-15～-20℃冷冻保存备用；
S3：黄精、山药、酸枣仁、加入原材料重量6倍量的纯化水，于煮提罐 中合并煎煮待达到95℃后开始计时一小时，将煮提液过滤后输送至总混罐中；
S4：再向煮提罐中加入原材料重量6倍量的纯化水、鱼酶解产物xKg第 二次煎煮待温度达到95℃开始计时煎煮半小时，将煮提液过滤后输送至总混 罐中；
S5：向总混罐中加入烟酸、维生素B12然后加水定容至所需量，灌封 121℃，30min灭菌、灭菌结束后保温1小时，灯检包装。
优选的，所述S1中提取液由食盐、柠檬酸钠和水组成，食盐、柠檬酸钠 和水的比例为56∶147∶10000。
优选的，所述S2中高速离心机的转速为5000r/min，时间为20min，设置 的离心机内腔中的温度为0～3℃。
与现有技术相比，本发明的有益效果是：
本黄精蛋白肽饮品配方及其制备工艺，通过加入黄精、山药以及酸枣仁 对于风湿的治疗有明显的提升的同时，在加入的维生素B12进一步得到对于 疾病进行治疗，提高了治疗的效果。
具体实施方式
下面将结合本发明实施例对本发明实施例中的技术方案进行清楚、完整 地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的 实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳 动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种黄精蛋白肽饮品配方，包括主料和添加剂，主料由鱼肉、黄精、山 药和酸枣仁组成，添加剂由烟酸、碱性蛋白酶以及维生素B12组成，并按以 下质量比进行配比：鱼肉的含量为55％-60％、黄精的含量为28％-30％、山药 的含量为3％-5％、酸枣仁的含量为3％-5％、烟酸的含量为0.5％-1.0％、碱性 蛋白酶的含量为0.1％-0.2％以及维生素B12的含量为0.0003％-0.0005％，维生 素B12由食物动物肝脏、肾脏、牛肉、猪肉、鸡肉、鱼类、蛤类、蛋、牛奶、 乳酪、乳制品、腐乳，豆制品经发酵会产生并提取出。
一种黄精蛋白肽饮品配方的制备工艺，包括以下步骤：
步骤一：取一定量的鲜/冻鱼肉，将鲜/冻鱼肉导入碎肉机中进行绞碎，将 得到后的鱼肉中加入提取液得到，提取液由食盐、柠檬酸钠和水组成，食盐、 柠檬酸钠和水的比例为56∶147∶10000，鱼肉和提取液的比例为1∶2.5；
步骤二：提取液加入后放入破壁机中匀浆，然后将匀浆液加入高速离心 机中弃去上层清液及底层鱼渣，高速离心机的转速为5000r/min，时间为20min，设置的离心机内腔中的温度为0～3℃，取中间层胶状物，然后加入碱 性蛋白酶，55℃水浴3小时酶解，后置于-15～-20℃冷冻保存备用；
步骤三：黄精、山药、酸枣仁、加入原材料重量6倍量的纯化水，于煮 提罐中合并煎煮待达到95℃后开始计时一小时，将煮提液过滤后输送至总混 罐中；
步骤四：再向煮提罐中加入原材料重量6倍量的纯化水、鱼酶解产物xKg 第二次煎煮待温度达到95℃开始计时煎煮半小时，将煮提液过滤后输送至总 混罐中；
步骤五：向总混罐中加入烟酸、维生素B12然后加水定容至所需量，灌 封121℃，30min灭菌、灭菌结束后保温1小时，灯检包装。
实施例2
一种黄精蛋白肽饮品配方，并按以下质量比进行配比：鱼肉的含量为 56％～58％、黄精的含量为28.5％～29.5％、山药的含量为3.5％～4.5％、酸枣仁 的含量为3.5％～4.5％、烟酸的含量为0.7％～0.9％、碱性蛋白酶的含量为 0.12％～0.18％以及维生素B12的含量为0.00035％-0.00045％，维生素B12由食 物动物肝脏、肾脏、牛肉、猪肉、鸡肉、鱼类、蛤类、蛋、牛奶、乳酪、乳 制品、腐乳，豆制品经发酵会产生并提取出。
一种黄精蛋白肽饮品配方的制备工艺，包括以下步骤：
步骤一：取一定量的鲜/冻鱼肉，将鲜/冻鱼肉导入碎肉机中进行绞碎，将 得到后的鱼肉中加入提取液得到，提取液由食盐、柠檬酸钠和水组成，食盐、 柠檬酸钠和水的比例为56∶147∶10000，鱼肉和提取液的比例为1∶2.5；
步骤二：提取液加入后放入破壁机中匀浆，然后将匀浆液加入高速离心 机中弃去上层清液及底层鱼渣，高速离心机的转速为5000r/min，时间为 20min，设置的离心机内腔中的温度为0～3℃，取中间层胶状物，然后加入碱 性蛋白酶，55℃水浴3小时酶解，后置于-15～-20℃冷冻保存备用；
步骤三：黄精、山药、酸枣仁、加入原材料重量6倍量的纯化水，于煮 提罐中合并煎煮待达到95℃后开始计时一小时，将煮提液过滤后输送至总混 罐中；
步骤四：再向煮提罐中加入原材料重量6倍量的纯化水、鱼酶解产物xKg 第二次煎煮待温度达到95℃开始计时煎煮半小时，将煮提液过滤后输送至总 混罐中；
步骤五：向总混罐中加入烟酸、维生素B12然后加水定容至所需量，灌 封121℃，30min灭菌、灭菌结束后保温1小时，灯检包装。
实施例3
一种黄精蛋白肽饮品配方，并按以下质量比进行配比：鱼肉的含量为 57％、黄精的含量为29.0％、山药的含量为4.0％、酸枣仁的含量为4.0％、烟 酸的含量为0.8％、碱性蛋白酶的含量为0.15％以及维生素B12的含量为0. 0004％，维生素B12由食物动物肝脏、肾脏、牛肉、猪肉、鸡肉、鱼类、蛤 类、蛋、牛奶、乳酪、乳制品、腐乳，豆制品经发酵会产生并提取出。
一种黄精蛋白肽饮品配方的制备工艺，包括以下步骤：
步骤一：取一定量的鲜/冻鱼肉，将鲜/冻鱼肉导入碎肉机中进行绞碎，将 得到后的鱼肉中加入提取液得到，提取液由食盐、柠檬酸钠和水组成，食盐、 柠檬酸钠和水的比例为56∶147∶10000，鱼肉和提取液的比例为1∶2.5；
步骤二：提取液加入后放入破壁机中匀浆，然后将匀浆液加入高速离心 机中弃去上层清液及底层鱼渣，高速离心机的转速为5000r/min，时间为 20min，设置的离心机内腔中的温度为0～3℃，取中间层胶状物，然后加入碱 性蛋白酶，55℃水浴3小时酶解，后置于-15～-20℃冷冻保存备用；
步骤三：黄精、山药、酸枣仁、加入原材料重量6倍量的纯化水，于煮 提罐中合并煎煮待达到95℃后开始计时一小时，将煮提液过滤后输送至总混 罐中；
步骤四：再向煮提罐中加入原材料重量6倍量的纯化水、鱼酶解产物xKg 第二次煎煮待温度达到95℃开始计时煎煮半小时，将煮提液过滤后输送至总 混罐中；
步骤五：向总混罐中加入烟酸、维生素B12然后加水定容至所需量，灌 封121℃，30min灭菌、灭菌结束后保温1小时，灯检包装。
实施例三中实验制成的芝麻调和油成色相较于实施例一和二更加有程度 上的提升。
综上所述：本发明提出的黄精蛋白肽饮品配方及其制备工艺，通过加入 黄精、山药以及酸枣仁对于风湿的治疗有明显的提升的同时，在加入的维生 素B12进一步得到对于疾病进行治疗，提高了治疗的效果。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不 局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根 据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明 的保护范围之内。
Claims (7)
1.一种黄精蛋白肽饮品配方，其特征在于，包括主料和添加剂，主料由鱼肉、黄精、山药和酸枣仁组成，添加剂由烟酸、碱性蛋白酶以及维生素B12组成，并按以下质量比进行配比：鱼肉的含量为55％-60％、黄精的含量为28％-30％、山药的含量为3％-5％、酸枣仁的含量为3％-5％、烟酸的含量为0.5％-1.0％、碱性蛋白酶的含量为0.1％-0.2％以及维生素B12的含量为0.0003％-0.0005％。
2.根据权利要求1所述的一种黄精蛋白肽饮品配方，其特征在于：所述鱼肉的含量为56％～58％、黄精的含量为28.5％～29.5％、山药的含量为3.5％～4.5％、酸枣仁的含量为3.5％～4.5％、烟酸的含量为0.7％～0.9％、碱性蛋白酶的含量为0.12％～0.18％以及维生素B12的含量为0.00035％-0.00045％。
3.根据权利要求1所述的一种黄精蛋白肽饮品配方，其特征在于：所述鱼肉的含量为57％、黄精的含量为29.0％、山药的含量为4.0％、酸枣仁的含量为4.0％、烟酸的含量为0.8％、碱性蛋白酶的含量为0.15％以及维生素B12的含量为0.0004％。
4.根据权利要求1所述的一种黄精蛋白肽饮品配方，其特征在于：所述维生素B12由食物动物肝脏、肾脏、牛肉、猪肉、鸡肉、鱼类、蛤类、蛋、牛奶、乳酪、乳制品、腐乳，豆制品经发酵会产生并提取出。
5.一种采用权利要求1所述的黄精蛋白肽饮品配方的制备工艺，其特征在于，包括以下步骤：
S1：取一定量的鲜/冻鱼肉，将鲜/冻鱼肉导入碎肉机中进行绞碎，将得到后的鱼肉中加入提取液得到，鱼肉和提取液的比例为1∶2.5；
S2：提取液加入后放入破壁机中匀浆，然后将匀浆液加入高速离心机中弃去上层清液及底层鱼渣，取中间层胶状物，然后加入碱性蛋白酶，55℃水浴3小时酶解，后置于-15～-20℃冷冻保存备用；
S3：黄精、山药、酸枣仁、加入原材料重量6倍量的纯化水，于煮提罐中合并煎煮待达到95℃后开始计时一小时，将煮提液过滤后输送至总混罐中；
S4：再向煮提罐中加入原材料重量6倍量的纯化水、鱼酶解产物xKg第二次煎煮待温度达到95℃开始计时煎煮半小时，将煮提液过滤后输送至总混罐中。
S5：向总混罐中加入烟酸、维生素B12然后加水定容至所需量，灌封121℃，30min灭菌、灭菌结束后保温1小时，灯检包装。
6.根据权利要求5所述的一种黄精蛋白肽饮品配方的制备工艺，其特征在于，所述S1中提取液由食盐、柠檬酸钠和水组成，食盐、柠檬酸钠和水的比例为56∶147∶10000。
7.根据权利要求5所述的一种黄精蛋白肽饮品配方的制备工艺，其特征在于，所述S2中高速离心机的转速为5000r/min，时间为20min，设置的离心机内腔中的温度为0～3℃。
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