CN110115330A - 一种含有小球藻、姜黄和天然菊粉的饮料及其制备方法 - Google Patents
一种含有小球藻、姜黄和天然菊粉的饮料及其制备方法 Download PDFInfo
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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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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Abstract
本发明属于食品加工技术领域,具体涉及一种含有小球藻、姜黄和天然菊粉的饮料及其制备方法。所述饮料是根据配方比例通过配料步骤将破壁小球藻混合原浆和纯净水混合并搅拌均匀,将上述混合物澄清、去渣,再通过杀菌及无菌灌装制成。本发明的含有小球藻、姜黄和天然菊粉的饮料颜色透亮、低热量、低脂肪、安全无毒、营养均衡,口感清新独特,是一种老少皆宜的健康饮品,特别是“三高”人群及增强免疫力防癌抗癌人群;本发明通过简单的制备方法制备了一种含有小球藻、姜黄和天然菊粉的饮料,这种饮料方便饮用,而且安全、绿色无污染。含有包括CGF的多种营养物质,易于被人体吸收利用,具有良好的保健功能,可供人们日常饮用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种含有小球藻、姜黄和天然菊粉的饮料及其制备方法。
背景技术
小球藻属于绿藻门小球藻科,细胞呈球形或椭圆形的单细胞藻类,其富含植物蛋白质、脂类、多糖、维生素等,特别是糖蛋白、多糖以及核酸等物质。目前世界上没有任何动物或植物能象小球藻一样每24小时增长4~8倍。小球藻惊人的生长速度主要是由小球藻细胞生长因子(Chlorella Growth Factor,简称CGF)决定。小球藻正因为具有CGF而具有更大的价值。CGF是细胞活性物质,其包含氨基酸、核酸、多肽、蛋白质、维生素、矿物质、多糖、植物激素等,还有尚未被人们获知的成分,具有加快生长发育、激活淋巴细胞、增强机体免疫力、抵抗外来疾病的入侵、促进人体受伤组织修复等作用。长期服用含CGF的饮品可以减轻因药物等有机物、铅、砷等重金属造成的毒害,恢复肝、脾、肾等脏器的解毒功能,并能防治胃溃疡、高血压和心脑血管等慢性疾病。可以预见CGF在食品、饮料、保健品、医药等领域的美好应用前景。
姜黄又名郁金,属于姜科、姜黄属,其功效为降血脂作用、抗肿瘤作用、消炎利胆抗氧化等。
天然菊粉,源自于菊芋或菊苣,是一种天然低聚果糖,也是一种可溶性膳食纤维。其功效为控制血脂、降低血糖、促进矿物质的吸收、使肠道双歧杆菌增多等。
发明内容
本发明所要解决的问题在于提供一种无腥味、气味清新、口感独特同时又具有很高营养价值的小球藻、姜黄和天然菊粉的饮料及其制备方法。该饮料既能发挥保健功能,又方便饮用,适用于广大消费者,特别是“三高”人群及增强免疫力防癌抗癌人群。
本发明是采用以下的技术方案实现的:
一种含有小球藻、姜黄和天然菊粉的饮料,所述饮料的原料包括:破壁小球藻粉末、姜黄、天然菊粉、甜味剂、纯净水和其他食品添加剂。
进一步地,所述饮料的质量分数为破壁小球藻粉末2%、姜黄1%、天然菊粉1%、甜味剂5~15%、纯净水80%~90%、其他食品添加剂1%。
进一步地,所述甜味剂为蜂蜜、半乳糖低聚糖、果糖、苹果酸、维生素C中的一种或多种。
进一步地,所述纯净水的pH值为5.0~7.0。
一种如上述所述的含有细胞生长因子和大豆卵磷脂的饮料的制备方法,包括以下步骤:
(1)去活预处理:将破壁小球藻粉末、姜黄、天然菊粉和纯净水分别放入容器中,采用微波杀菌,经3-5千瓦功率,2450兆赫的微波作用20秒钟以上,液温达到140℃±2时,可将细胞细菌全部杀灭;
(2)配料:将步骤(1)所得的破壁小球藻粉末、姜黄和天然菊粉与甜味剂和其他食品添加剂混匀,通过加热和/或搅拌方法使原料中的有效成分充分溶解,然后将不溶物去除,得到澄清的破壁小球藻混合原浆;然后向破壁小球藻混合原浆中缓慢加入纯净水并搅拌均匀;
(3)消毒:对步骤(2)所得的混合物进行135-150℃,4-7Secs UHT瞬时高温杀菌;
(4)灌装:在净化标准车间,将步骤(3)所得的混合物进行无菌灌装。
进一步地,所述步骤(2)中如果在破壁小球藻混合原浆与纯净水混匀的过程中又产生了沉淀,还需进一步澄清,将沉淀滤除。
进一步地,所述步骤(4)中对包装容器进行过氧乙酸杀菌,再进行无菌灌装。
进一步地,所述饮料的包装形式可以是塑料瓶装或玻璃瓶装。
本发明的有益效果是:
1、本发明的含有小球藻、姜黄和天然菊粉的饮料颜色透亮、低热量、低脂肪、安全无毒、营养均衡,口感清新独特,是一种老少皆宜的健康饮品,特别是“三高”人群增强免疫力防癌抗癌人群。
2、本发明通过简单的制备方法制备了一种含有小球藻、姜黄和天然菊粉的饮料,这种饮料方便饮用,而且安全、绿色无污染。含有包括CGF的多种营养物质,易于被人体吸收利用,具有良好的保健功能,可供人们日常饮用。
具体实施方式
为了使本发明目的、技术方案更加清楚明白,下面对本发明作进一步详细说明。
实施例一:
(1)去活预处理:将破壁小球藻粉末、姜黄、天然菊粉和纯净水分别放入容器中,采用微波杀菌,经3-5千瓦功率,2450兆赫的微波作用20秒钟以上,液温达到140℃±2时,可将细胞细菌全部杀灭;
(2)配料:将步骤(1)所得的2%的破壁小球藻粉末、1%的姜黄和1%的天然菊粉与5%的甜味剂和1%的其他食品添加剂混匀,所述甜味剂为蜂蜜、半乳糖低聚糖、果糖、苹果酸、维生素C中的一种或多种,通过加热和/或搅拌方法使原料中的有效成分充分溶解,然后将不溶物去除,得到澄清的破壁小球藻混合原浆;然后向破壁小球藻混合原浆中缓慢加入90%、pH值为5.0~7.0的纯净水并搅拌均匀;如果在混匀过程中又产生了沉淀,还需进一步澄清、将沉淀滤除;
(3)消毒:对步骤(2)所得的混合物进行135-150℃,4-7Secs UHT瞬时高温杀菌;
(4)在净化标准车间,将步骤(3)所得的混合物进行无菌灌装。其中,对包装容器进行过氧乙酸杀菌,再进行无菌灌装;所述饮料的包装形式不限,可以是塑料瓶装,也可以是玻璃瓶装。
实施例二:
(1)去活预处理:将破壁小球藻粉末、姜黄、天然菊粉和纯净水分别放入容器中,采用微波杀菌,经3-5千瓦功率,2450兆赫的微波作用20秒钟以上,液温达到140℃±2时,可将细胞细菌全部杀灭;
(2)配料:将步骤(1)所得的2%的破壁小球藻粉末、1%的姜黄和1%的天然菊粉与10%的甜味剂和1%的其他食品添加剂混匀,所述甜味剂为蜂蜜、半乳糖低聚糖、果糖、苹果酸、维生素C中的一种或多种,通过加热和/或搅拌方法使原料中的有效成分充分溶解,然后将不溶物去除,得到澄清的破壁小球藻混合原浆;然后向破壁小球藻混合原浆中缓慢加入85%、pH值为5.0~7.0的纯净水并搅拌均匀;如果在混匀过程中又产生了沉淀,还需进一步澄清、将沉淀滤除;
(3)消毒:对步骤(2)所得的混合物进行135-150℃,4-7Secs UHT瞬时高温杀菌;
(4)在净化标准车间,将步骤(3)所得的混合物进行无菌灌装。其中,对包装容器进行过氧乙酸杀菌,再进行无菌灌装;所述饮料的包装形式不限,可以是塑料瓶装,也可以是玻璃瓶装。
实施例三:
(1)去活预处理:将破壁小球藻粉末、姜黄、天然菊粉和纯净水分别放入容器中,采用微波杀菌,经3-5千瓦功率,2450兆赫的微波作用20秒钟以上,液温达到140℃±2时,可将细胞细菌全部杀灭;
(2)配料:将步骤(1)所得的2%的破壁小球藻粉末、1%的姜黄和1%的天然菊粉与15%的甜味剂和1%的其他食品添加剂混匀,所述甜味剂为蜂蜜、半乳糖低聚糖、果糖、苹果酸、维生素C中的一种或多种,通过加热和/或搅拌方法使原料中的有效成分充分溶解,然后将不溶物去除,得到澄清的破壁小球藻混合原浆;然后向破壁小球藻混合原浆中缓慢加入80%、pH值为5.0~7.0的纯净水并搅拌均匀;如果在混匀过程中又产生了沉淀,还需进一步澄清、将沉淀滤除;
(3)消毒:对步骤(2)所得的混合物进行135-150℃,4-7Secs UHT瞬时高温杀菌;
(4)在净化标准车间,将步骤(3)所得的混合物进行无菌灌装。其中,对包装容器进行过氧乙酸杀菌,再进行无菌灌装;所述饮料的包装形式不限,可以是塑料瓶装,也可以是玻璃瓶装。
1、血糖实验:
取25±2g的昆明鼠60只,雌雄各半,随机分为对照组、实验组,禁食24h后,对两组昆明鼠按45mg/g的量灌服四氧嘧啶(或链脲霉素),进行常规饲养,不同之处在于24h,对实验组昆明鼠灌服本发明含有小球藻、姜黄和天然菊粉的饮料,对照组昆明鼠灌服蒸馏水,为了使实验小鼠糖代谢功能状态尽量保持一致,也为了准确地按体重计算受试样品的用量,实验前两组昆明鼠应严格禁食,实验前后禁食条件应一致,昆明鼠在禁食的同时应更换衬垫物,给药后禁食2~4h,分别对两组昆明鼠的血糖含量进行测定,结果如表1所示:
表1
项目 | 给药前血糖含量mmol/L | 给药后血糖含量mmol/L |
实验组 | 18.5 | 7.2 |
对照组 | 18.5 | 11.3 |
2、血压实验:
药品:本发明实施例1~3任一饮料;
实验体:30±5g的昆明鼠60只,雌雄各半;
实验方法:将小鼠适应性喂养1周后,所有小鼠每天测血压训练1次,待动物适应环境、血压稳定后,随机分为2组,实验组按45mg/g的量灌服实施例1~3任一饮料,对照组给予等量蒸馏水;
测量方法:
使用智能无创血压计进行清醒状态下小鼠尾动脉间接测压,分别测定各组给药前及给药后10、30、60、180、300min后的收缩压,每个时间点连续测3次计算平均值,收缩压以mmHg表示,结果如表1所示:
表2
说明:给药10min血压下降明显,给药30min血压持续下降,给药60min血压降至最低值,其降压作用维持较长,给药180min后血压略有回收,但血糖含量还是较给药前低,仍有一定降压作用,给药300min血压基本恢复到给药前水平,本发明饮料具有较为明显的降血压的作用。
3、血脂实验:
取18~22g的昆明鼠60只,雌雄各半,随机分为对照组、实验组,对两组昆明鼠进行常规饲养,两组昆明鼠喂服的饲料是高脂饲料,其组成为基础饲料80%、蛋黄粉4%、猪油6%、胆固醇10%,各组小鼠自由采食,光照温度适宜,不同之处在于,实验组昆明鼠灌服本发明饮料,对照组昆明鼠灌服相同剂量的蒸馏水,每日给药前,对小鼠称重,计算各组小鼠体重平均值,每日灌服两次,每次灌服量为30mg/g,实验时间为三周,实验结束前一天,所有小鼠禁食24h,分别对两组昆明鼠的血清甘油三酯和总胆固醇水平进行测定,结果如表3所示:
表3
项目 | 总胆固醇mmol/L | 甘油三酯mmol/L |
实验组 | 5.23±0.015 | 0.62±0.033 |
对照组 | 7.12±0.028 | 0.97±0.024 |
上述实验数据说明本发明饮料对降低血液中的总胆固醇和甘油三酯效果显著。
4、免疫力实验
小鼠(ICR小鼠)体重18-22g,随机分为4组,每组15只。
1、2、3组小鼠分别服用实施例1、2、3的破壁小球藻混合原浆,每天3次,喂养30天,对照组未服用,试验数据见表。
(1)细胞免疫
表4对小鼠迟发型变态反应(DTH)的影响
**:与对照组比较,P<0.01
由表4可见,经口给予小鼠破壁小球藻混合原浆30d,经统计学分析,1、2、3与对照组比较有显著性差异(P<0.01)。
(2)体液免疫
表5对抗体生成细胞数的影响
*:与对照组比较,P<0.05;**:与对照组比较,P<0.01。
由表5可见,经口给予小鼠破壁小球藻混合原浆30d,经统计学分析,其抗体生成细胞数在组1、组2、组3与对照组间比较有显著性差异(P<0.05、P<0.01)。
综上,经口给予小鼠破壁小球藻混合原浆30d,经统计学分析,小鼠迟发型变态反应(DTH)足趾肿胀度在各组与对照组间比较有显著性差异(P<0.01),抗体生成细胞数在各组与对照组间比较有差异性(组1、组2P<0.05,组3P<0.01),依据《保健食品检验与评价技术规范》免疫力功能的结果判定,认为本发明饮料有很好的增强免疫力功能效果。
Claims (8)
1.一种含有小球藻、姜黄和天然菊粉的饮料,其特征在于,所述饮料的原料包括:破壁小球藻粉末、姜黄、天然菊粉、甜味剂、纯净水和其他食品添加剂。
2.根据权利要求1所述的饮料,其特征在于,所述饮料的质量分数为破壁小球藻粉末2%、姜黄1%、天然菊粉1%、甜味剂5~15%、纯净水80%~90%、其他食品添加剂1%。
3.根据权利要求1所述的饮料,其特征在于,所述甜味剂为蜂蜜、半乳糖低聚糖、果糖、苹果酸、维生素C中的一种或多种。
4.根据权利要求1所述的饮料,其特征在于,所述纯净水的pH值为5.0~7.0。
5.一种如权利要求1-4任意一项所述的含有小球藻、姜黄和天然菊粉的饮料的制备方法,其特征在于,包括以下步骤:
(1)去活预处理:将破壁小球藻粉末、姜黄、天然菊粉和纯净水分别放入容器中,采用微波杀菌,经3-5千瓦功率,2450兆赫的微波作用20秒钟以上,液温达到140℃±2时,可将细胞细菌全部杀灭;
(2)配料:将步骤(1)所得的破壁小球藻粉末、姜黄和天然菊粉与甜味剂和其他食品添加剂混匀,通过加热和/或搅拌方法使原料中的有效成分充分溶解,然后将不溶物去除,得到澄清的破壁小球藻混合原浆;然后向破壁小球藻混合原浆中缓慢加入纯净水并搅拌均匀;
(3)消毒:对步骤(2)所得的混合物进行135-150℃,4-7 Secs UHT瞬时高温杀菌;
(4)灌装:在净化标准车间,将步骤(3)所得的混合物进行无菌灌装。
6.根据权利要求5所述的制备方法,其特征在于,所述步骤(2)中如果在破壁小球藻混合原浆与纯净水混匀的过程中又产生了沉淀,还需进一步澄清,将沉淀滤除。
7.根据权利要求5所述的制备方法,其特征在于,所述步骤(4)中对包装容器进行过氧乙酸杀菌,再进行无菌灌装。
8.根据权利要求7所述的制备方法,其特征在于,所述饮料的包装形式是塑料瓶装或玻璃瓶装。
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