CN110050925A - 含有竹叶黄酮调节肠道微生态功能饮料及其制备方法 - Google Patents
含有竹叶黄酮调节肠道微生态功能饮料及其制备方法 Download PDFInfo
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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
-
- 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
-
- 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
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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
Abstract
本发明涉及一种含有竹叶黄酮调节肠道微生态功能饮料及其制备方法,属于非酒精类保健饮料技术领域。所述功能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%~10%的低聚糖;所述竹叶黄酮从竹叶中经提取得到;其中,所述低聚糖中包含有异麦芽低聚糖。该饮料旨在通过协同增强效应,使该保健饮料具有肠道保健的功能基础之上具备更高的保健价值。
Description
技术领域
本发明属于非酒精类保健饮料技术领域,具体涉及一种含有竹叶黄酮调节肠道微生态功能饮料及其制备方法。
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。
低聚糖作为一种新型功能性糖源,也被广泛的应用于各类饮料的原料之一,其核心作用为可以使肠道内的有益菌增殖,并具有吸附有害菌的作用,能够改善肠道环境,同时不易被人体消化吸收,有利于减肥。申请号为201710689001.5的中国发明专利公开了一种柠檬低聚糖乳酸菌饮料,其按照下述重量分数配比:柠檬果汁5-10份、发酵乳0.5-1份、白砂糖0.2-0.4份、低聚果糖0.3-0.7份、葡萄糖1-2份、食品添加剂0.02-0.04份、食用香精0.02-0.04份混合而成,该乳酸菌饮料采用低聚果糖,对助消化有显著效果。
发明内容
本申请着意于将竹叶黄酮与低聚糖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,使该保健饮料具有肠道保健的功能基础之上具备更高的保健价值。
本发明解决上述问题的技术方案如下:
含有竹叶黄酮调节肠道微生态功能饮料,所述功能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%~10%的低聚糖;
其中,所述竹叶黄酮从竹叶中经提取得到;
其中,所述低聚糖中包含有异麦芽低聚糖。
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,所述异麦芽低聚糖为低聚木糖、低聚果糖中的一种或二者的混合物。
低聚果糖又称蔗果低聚糖,是由1~3个果糖基通过β(2-1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物,能明显改善肠道内微生物种群比例,它是肠内双歧杆菌的活化增殖因子,可减少和抑制肠内腐败物质的产生,抑制有害细菌的生长,调节肠道内平衡;
低聚木糖又称木寡糖,是由2~7个木糖分子以β-1,4糖苷键结合而成的功能性聚合糖,它可以选择性地促进肠道双歧杆菌的增殖活性。其双歧因子功能是其它聚合糖类的10~20倍;
它们不易被人体消化,可以较为完整的进入肠道中,作为有益微生物生长繁殖的温床,因此,在本申请,它们也起到了肠道微生态的调节剂的作用。
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2.0%~4.7%。
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。
含有竹叶黄酮调节肠道微生态功能饮料的制备方法,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;
加入低聚糖:用水稀释上述竹叶黄酮提取液至需要的浓度,然后加入低聚糖进行混合,形成功能饮料原液;
灭菌包装:对所述功能饮料原液进行灭菌后再进行包装即得到功能饮料。
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,加入低聚糖步骤中,加入的低聚糖为低聚木糖、低聚果糖中的一种或二者的混合物。
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:决明子提取液、菊花茶提取液、金银花提取液等。
综上所述,本发明具有以下有益效果:
本申请将异麦芽低聚糖和竹叶黄酮复配至功能饮料中,经研究测试后发现,异麦芽低聚糖(尤其是低聚果糖和低聚木糖)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,异麦芽低聚糖自身具有的护肝效果得到增强,可能是因为竹叶黄酮自身具有抗自由基的有益效果,从而降低了肝脏处理毒素的难度,进而提升了低聚糖的护肝效果;
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;
该功能饮料的降压能力也要强于相应含量的异麦芽低聚糖自身的降压能力,可能是由于竹叶黄酮能够软化血管,进而增益了异麦芽低聚糖的降血压效果。
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;
用水稀释上述竹叶黄酮提取液至需要的浓度,然后加入低聚糖,混合后形成功能饮料原液;
其中,实施例6所述功能饮料加入了决明子提取液;
实施例7所述功能饮料加入了菊花茶提取液;
对所述功能饮料原液进行灭菌后再进行包装即得到功能饮料。
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
除了调节肠道微环境的有益效果之外,实施例1~实施例7所述功能饮料的护肝效果参数见表3,其中对比例1为单纯含有质量分数为10%的低聚果糖的水溶液,对比例2为单纯含有质量分数为10%的低聚木糖的水溶液:
表3 实施例1~实施例7、对比例1和对比例2所述功能饮料的护肝效果
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4:
表4 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所述功能饮料的降血压效果参数见表5,表5中被检测者均为25~30岁的男性:
表5 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压效果
表3选择了初始肝功能评价参数差不多的人进行比较,其中,总胆红素值能够反映肝脏损害的程度,总胆红素值越低,肝脏的受损害程度越小;血清总蛋白值也是反映肝脏功能的关键指标,血清总蛋白值越高,则肝脏的代偿能力越强;
由表3可知,包含有竹叶黄酮的功能饮料,其低聚糖的护肝效果要比低聚糖自身的护肝效果有较为明显的提升。
表4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4可知,包含有竹叶黄酮的功能饮料,其低聚糖的降血脂效果要比低聚糖自身的降血脂效果有所提升。
表5选择了初始血压评价参数差不多的人进行比较,其中,心室收缩,血液从心室流入动脉,此时血液对动脉的压力最高,称为收缩压;心室舒张,动脉血管弹性回缩,血液仍慢慢继续向前流动,但血压下降,此时的压力称为舒张压,在正常范围内,其数值越低越好;
由表4可知,包含有竹叶黄酮的功能饮料,其低聚糖的降血压效果要比低聚糖自身的降血脂效果有所提升,但提升程度并不显著。
Claims (10)
1.含有竹叶黄酮调节肠道微生态功能饮料,其特征在于:所述功能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%~10%的低聚糖;
其中,所述竹叶黄酮从竹叶中经提取得到;
其中,所述低聚糖中包含有异麦芽低聚糖。
2.根据权利要求1所述的含有竹叶黄酮调节肠道微生态功能饮料,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所述的含有竹叶黄酮调节肠道微生态功能饮料,其特征在于:所述异麦芽低聚糖为低聚木糖、低聚果糖中的一种或二者的混合物。
4.根据权利要求1~3中任一条所述的含有竹叶黄酮调节肠道微生态功能饮料,其特征在于:还包含有增甜剂。
5.根据权利要求4中任一条所述的含有竹叶黄酮调节肠道微生态功能饮料,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中任一条所述的含有竹叶黄酮调节肠道微生态功能饮料,其特征在于:还包含有酸味剂。
7.根据权利要求6中任一条所述的含有竹叶黄酮调节肠道微生态功能饮料,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2.0%~4.7%。
8.含有竹叶黄酮调节肠道微生态功能饮料的制备方法,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;
加入低聚糖:用水稀释上述竹叶黄酮提取液至需要的浓度,然后加入低聚糖进行混合,形成功能饮料原液;
灭菌包装:对所述功能饮料原液进行灭菌后再进行包装即得到功能饮料。
9.根据权利要求8所述的含有竹叶黄酮调节肠道微生态功能饮料的制备方法,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所述的含有竹叶黄酮调节肠道微生态功能饮料的制备方法,其特征在于:加入低聚糖步骤中,加入的低聚糖为低聚木糖、低聚果糖中的一种或二者的混合物。
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