CN110050924A - 淡竹叶保健饮料及其制备方法 - Google Patents
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种淡竹叶保健饮料及其制备方法,属于非酒精类保健饮料技术领域。所述保健饮料内包含有质量比为0.02%~0.2%的竹叶黄酮,以及,质量比为1.5%~5.5%的松子提取物;所述竹叶黄酮从竹叶中经提取得到;所述松子提取物的制备过程中无需添加额外的酶,且无需经过灭酶处理。该饮料旨在通过协同增强效应,使该保健饮料具有的降血脂与保护心脏的功能基础之上具备更高的保健价值,并克服了松子饮料原有的各种缺陷。
Description
技术领域
本发明属于非酒精类保健饮料技术领域,具体涉及一种淡竹叶保健饮料及其制备方法。
背景技术
竹叶黄酮又名竹叶抗氧化剂, 简称AOB,是从竹叶中提取出来的具有生理活性的生物黄酮,它是一种高效的生物抗氧化剂。竹叶黄酮是中国首创的、具有中国本土资源特色和自主知识产权的植物类黄酮制剂,其成分除了黄酮类化合物以外,还有酚酸、蒽醌类化合物、芳香成分和锰、锌、锡等微量元素,它们共同构成了竹叶黄酮广泛的生理和药理活性的基础。
近年来,包含有竹提取物的饮料得以产业化并流入市场,其中代表性的产品如浙江圣氏生物科技有限公司旗下的个个健竹汁饮料和广西竹福星生物科技有限公司旗下的竹福竹汁饮料等,均包含有竹叶黄酮保健成分。
也有相关专利公开了包含有竹叶黄酮的饮料,如申请号为201610515080.3的中国发明专利公开了一种竹叶黄酮提取及其制备该竹叶黄酮保健饮品和饮料的方法,其采用微波法提取碎竹叶中的黄酮类化合物,并同从猴头菇中提取的多糖和大季花中提取的有效活性物质一起制成含有竹叶黄酮的保健饮料,其能够消除多种类型的活性氧自由基,抑制脂质过氧化,保护脑血管,阻断亚硝化反应,消除亚硝胺,和维生素C相同能够抗疲劳抗衰老。
松子又名松实、果松子、海松子,是松科植物红松等的种子,是常见的坚果之一,富含脂肪、蛋白质、碳水化合物等。由于其含有的大量脂肪中绝大多数均由不饱和脂肪酸构成,因此其对冠心病患者具有很好的保健作用,但从另一方面来讲,松子含有大量脂肪,心脑血管患者也不宜多吃;松子也可以用来制备饮料,如申请号为93115958.X的中国发明专利公开了一种松子饮料,以松子、白糖、稳定剂和水作为原料制得,其色泽洁白、口感细腻、清香甘甜、乳质均匀。
但松子饮料存在如下缺陷:①松子饮料中含有大量的不饱和脂肪酸,其容易被氧化导致变质,因此松子饮料的保质期往往较短,亦或在饮料中加入了含量较高的稳定剂/防腐剂,对饮者的身体健康造成潜在的危害;②松子饮料的乳质稳定性较差,制备饮料时需要加入水解酶对其进行水解,以增强乳质稳定性,但水解过度时又会降低其乳质稳定性,因此还需要对其进行灭酶处理,加酶/灭酶操作不仅增加了饮料的加工成本,还会对其营养物质的含量和风味造成不良影响,降低饮料的品质。
发明内容
本申请着意于将竹叶黄酮与松子提取物进行复配而制成一种新型的保健饮料,旨在通过协同增强效应,使该保健饮料具有的降血脂与保护心脏的功能基础之上具备更高的保健价值,并克服了松子饮料原有的各种缺陷。
本发明解决上述问题的技术方案如下:
淡竹叶保健饮料,所述保健饮料内包含有质量比为0.02%~0.2%的竹叶黄酮,以及,质量比为1.5%~5.5%的松子提取物;
其中,所述竹叶黄酮从竹叶中经提取得到;
其中,所述松子提取物的制备过程中无需添加额外的酶,且无需经过灭酶处理。
作为上述技术方案的优选,所述竹叶黄酮以提取液的形式加入到所述功能饮料中。
作为上述技术方案的优选,所述松子提取物为松子仁经研磨或匀质后所形成的浆液。作为上述技术方案的优选,还包含有增甜剂。
作为上述技术方案的优选,所述增甜剂为安赛蜜,占所述功能饮料的质量比为0.01%~0.03%。
安赛蜜是一种食品添加剂,易溶于水,没有营养,无热量,具有在人体内不代谢、不吸收,对热和酸稳定性好等特点,它和其它甜味剂混合使用能产生很强的协同效应,一般浓度下可增加甜度30%~50%,进而增加的甜味饮料口感。
作为上述技术方案的优选,还包含有酸味剂。
作为上述技术方案的优选,所述酸味剂为柠檬酸,占所述功能饮料的质量比为1.0%~1.5%。
柠檬酸又称枸缘酸,化学名称2-羟基丙烷-1,2,3-三羧酸,柠檬酸具有温和爽快的酸味,能够丰富饮料的口感层次,并具有开胃作用。
淡竹叶保健饮料的制备方法,包括如下步骤:
竹叶黄酮提取:取竹叶经干燥和粉碎,把粉碎后的竹叶碎末和酶加入到水中,并加热至50~55℃,保温3~5小时,再升温至80~90℃,过滤后得到竹叶黄酮提取液;
松子提取物制备:将松子仁去皮,经研磨后形成浆液状的松子提取物;
混合:用水稀释上述竹叶黄酮提取液至需要的浓度,然后加入松子提取物进行混合,形成保健饮料原液;
灭菌包装:对所述保健饮料原液进行灭菌后再进行包装即得到保健饮料。
作为上述技术方案的优选,竹叶黄酮提取步骤中,水的加入质量为所述竹叶碎末质量的10~15倍,所述酶为纤维素酶和果胶酶的混合物,所述酶的添加质量为所述竹叶碎末质量1.3%~1.7%。
作为上述技术方案的优选,松子提取物制备步骤中,对研磨后的松子仁浆液采用平均孔径小于500μm的过滤介质进行过过滤后得到所述松子提取物。
实际制备功能饮料时,也可根据药理需要或风味的要求而自行添加其它辅材,如:山楂、猕猴桃、香蕉、核桃的提取物等,以增强其心脑血管的保健效果。
综上所述,本发明具有以下有益效果:
本申请将松子提取物和竹叶黄酮复配至保健饮料中,经研究测试后发现,松子提取物和竹叶黄酮之间存在协同效应,能够增强彼此的有益效果,具体体现在如下方面:
添加竹叶黄酮后,松子自身具有的心脏保健效果得以增强,可能是因为竹叶黄酮自身能够软化血管,使血管更具弹性,而松子所含有的不饱和脂肪酸由于相似相容的原理能够更加充分的与心血管壁上的沉积物进行接触,进而将其去除;
异麦芽低聚糖和竹叶黄酮进行复配,能够大大增强血脂和胆固醇的清除效果;
本申请还克服了松子提取物饮料的缺陷:
通过竹叶黄酮自身的抗氧化性使得在不添加稳定剂/防腐剂的前提下即可使保健饮料具有较长的保质期;
并使得该饮料的乳质稳定性得以增强,这可能是借助竹叶黄酮自身的活化性能所导致的有益效果。
具体实施方式
下面将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。本发明中的实施例,本领域普通技术人员在没有做创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
下面结合实施例对本发明进行详细说明。
实施例1~实施例7所述的功能饮料的制备方法如下:
取竹叶经干燥和粉碎,把粉碎后的竹叶碎末和酶加入到水中,并加热并保温一段时间,再升温灭酶,然后经过滤得到竹叶黄酮提取液;
将松子仁去皮,经研磨后形成浆液状的松子提取物;
用水稀释上述竹叶黄酮提取液至需要的浓度,然后加入松子提取物进行混合,形成保健饮料原液;
对所述保健饮料原液进行灭菌后再进行包装即得到保健饮料。
实施例1~实施例7所述的功能饮料的配方(余量为水)见表1:
表1 实施例1~实施例7所述的功能饮料配方
实施例1~实施例7所述的功能饮料制备方法的参数见表2:
表2 实施例1~实施例7所述的功能饮料制备方法的参数
实施例1~实施例7、对比例1、对比例2所述功能饮料的降血脂效果参数见表3,其中,对比例1为竹叶黄酮含量为0.2%的水溶液,对比例2为松子提取物含量为5.5%的水溶液:
表3 实施例1~实施例7、对比例1和对比例2所述功能饮料的降血脂效果
实施例1~实施例7、对比例1、对比例2所述保健饮料的保质期和乳质稳定性参数见表4:
表4 实施例1~实施例7、对比例1和对比例2所述保健饮料的保质期和乳质稳定性参数
表3选择了初始血脂评价参数差不多的人进行比较,其中,总胆固醇和甘油三酯的含量能够代表一个人的血脂水平,在正常范围内,其数值越低越好;
由表3可知,包含有竹叶黄酮的松子保健饮料,其降血脂效果要比竹叶黄酮水溶液自身的降血脂效果有所提升。
表4中的脂肪分布的测试方法为:取杀菌后的试管,将各实施例和对比例2的饮料取50ml置于各个试管中静置一个月,然后用吸管去除中间的分层液相,再用注射器取上/下层乳液各5ml,分别用碱性乙醚法测脂肪含量,并用上层脂肪含量除以下层脂肪含量的比值作为脂肪分布指数。
脂肪分布指数越小,则其上下乳质的差异越小,乳质的稳定性越好。
由表4可知,包含有竹叶黄酮的松子保健饮料,虽然没有添加防腐剂,其保质期有明显延长;其乳质稳定性也明显增加,无需再经过加酶水解和灭酶的操作。
Claims (10)
1.淡竹叶保健饮料,其特征在于:所述保健饮料内包含有质量比为0.02%~0.2%的竹叶黄酮,以及,质量比为1.5%~5.5%的松子提取物;
其中,所述竹叶黄酮从竹叶中经提取得到;
其中,所述松子提取物的制备过程中无需添加额外的酶,且无需经过灭酶处理。
2.根据权利要求1所述的淡竹叶保健饮料,其特征在于:所述竹叶黄酮以提取液的形式加入到所述功能饮料中。
3.根据权利要求1所述的淡竹叶保健饮料,其特征在于:所述松子提取物为松子仁经研磨或匀质后所形成的浆液。
4.根据权利要求1~3中任一条所述的淡竹叶保健饮料,其特征在于:还包含有增甜剂。
5.根据权利要求4中任一条所述的淡竹叶保健饮料,其特征在于:所述增甜剂为安赛蜜,占所述功能饮料的质量比为0.01%~0.03%。
6.根据权利要求1~3中任一条所述的淡竹叶保健饮料,其特征在于:还包含有酸味剂。
7.根据权利要求6中任一条所述的淡竹叶保健饮料,其特征在于:所述酸味剂为柠檬酸,占所述功能饮料的质量比为1.0%~1.5%。
8.淡竹叶保健饮料的制备方法,其特征在于,包括如下步骤:
竹叶黄酮提取:取竹叶经干燥和粉碎,把粉碎后的竹叶碎末和酶加入到水中,并加热至50~55℃,保温3~5小时,再升温至80~90℃,过滤后得到竹叶黄酮提取液;
松子提取物制备:将松子仁去皮,经研磨后形成浆液状的松子提取物;
混合:用水稀释上述竹叶黄酮提取液至需要的浓度,然后加入松子提取物进行混合,形成保健饮料原液;
灭菌包装:对所述保健饮料原液进行灭菌后再进行包装即得到保健饮料。
9.根据权利要求8所述的淡竹叶保健饮料的制备方法,其特征在于:竹叶黄酮提取步骤中,水的加入质量为所述竹叶碎末质量的10~15倍,所述酶为纤维素酶和果胶酶的混合物,所述酶的添加质量为所述竹叶碎末质量1.3%~1.7%。
10.根据权利要求8或9所述的淡竹叶保健饮料的制备方法,其特征在于:松子提取物制备步骤中,对研磨后的松子仁浆液采用平均孔径小于500μm的过滤介质进行过过滤后得到所述松子提取物。
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