CN110140965A - 一种卵磷脂蛋白乳液的制备方法 - Google Patents
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Abstract
本发明公开了一种卵磷脂蛋白乳液的制备方法，涉及医药技术领域，所述卵磷脂蛋白乳液的制备方法，包括以下原料：包括主料：中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水；辅料：白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖。所述卵磷脂蛋白乳液为天然植物提取物，无任何治疗副作用，口感好，适用人群范围广，同时对记忆力衰退、神经衰弱人群、老年痴呆人群、心血管疾病人群等具有较好的预防效果。
Description
技术领域
本发明涉及卵磷脂技术领域，具体涉及一种卵磷脂蛋白乳液的制备方法。
背景技术
卵磷脂(Lecithin)属于一种混合物，是存在于动植物组织以及卵黄之中的一组黄褐色的油脂物质，其构成成分包括磷酸、胆碱、脂肪酸、甘油、糖脂、甘油三酸酯以及磷脂。
卵磷脂与蛋白质、维生素被誉为人体的三大营养素。然而真正了解卵磷脂功能的人却很少。那么，卵磷脂对人体究竟有哪些益处呢？(1)保护肝脏：卵磷脂可降低血清胆固醇含量，防止肝硬化，有助于肝功能的恢复；(2)治疗糖尿病：卵磷脂不足会导致胰岛素分泌减少，无法有效地将血液中的葡萄糖运送到细胞中；(3)防治动脉硬化：卵磷脂具有如画分解油脂的作用，可增进血液循环、改善血清脂质，清除过氧化物，减少脂肪在血管内壁的滞留时间，促进粥样硬化报的消散；(4)促进胎儿大脑发育：婴儿补充足够的卵磷脂，促进大脑神经系统与脑容积的生长发育；(5)防治老年痴呆：补充卵磷脂，可减缓记忆力衰退的进程，预防或推迟老年痴呆症的发生。(6)防治胆结石：胆汁中的主要成分是卵磷脂、水、胆固醇、矿物质及色素等，卵磷脂能将多余的胆固醇分解、消化和吸收，能有效的防治胆结石的形成。
因此，为补充足够的卵磷脂，食物外摄入卵磷脂不失为一种较好的选择，世界卫生组织指出，每天摄入10-28.8g的纯大豆卵磷脂，可满足身体的需要。市场上多为稳定性的软胶囊，以油类物质为载体，但对人体来说，并非最佳摄入方式。因此，设计出一种能够更简便、更健康的卵磷脂蛋白具有重要的意义。
发明内容
本发明提供一种卵磷脂蛋白乳液的制备方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明的技术方案如下：
一种卵磷脂蛋白乳液，包括主料：中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水；辅料：白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖经过均匀混合配置而成，后经过高温杀菌，最后进行灌封得到卵磷脂蛋白乳液；
作为本发明的进一步的技术方案，中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水、白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖各组分占比为：8％-10％、2％-3％、1.2％-1.4％、2％-3％、0.008％-0.009％、82％-85％、0.8％-0.9％、0.01％-0.02％、0.04％-0.06％、0.04％-0.05％、0.04％-0.06％；
优选地，各组分溶解乳化条件为：温度70-90℃，搅拌速度为：300-400rpm，搅拌时间为1-2h；
优选地，中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水、白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖均符合食品级安全国家标准：食品函〔2013〕514号、GB/T20884、GB/T8235、GB11674、GB28401-2012、GB5749、GB/T317-2018、GB25561、GB1986、GB25576、GB25531；
作为本发明更进一步的方案，第一步骤所述的杀菌条件为：水浴灭菌柜100℃，30min，且洁净等级为100000级；
作为本发明再进一步的方案，所述卵磷脂蛋白乳液的pH值为4-7.5，所述卵磷脂蛋白乳液内铅含量≤0.04mg/L，所述卵磷脂蛋白乳液内霉菌及酵母菌数≤20CFU/mL；测试方法分别依据：GB5009.237、GB5009.12、GB4789.15
本发明卵磷脂蛋白乳液的适用范围包括：记忆力衰退、神经衰弱人群、老年痴呆以及心血管疾病等人群。
有益效果
①本发明制备的卵磷脂蛋白乳液，富含卵磷脂，能够加速胆碱能系统，提高脑细胞活性；
②本发明制备的卵磷脂蛋白乳液，采用棕榈油提取物，为大脑神经系统及损伤修复长期供能；
③本发明制备的卵磷脂蛋白乳液，为天然植物提取物，无任何治疗副作用，口感好，适用人群范围广，具有广泛的市场前景。
具体实施方式
下面结合具体实施方式，来进一步说明本发明。但本发明不限于以下实施例。
实施例1
一种卵磷脂蛋白乳液的制备方法，包括以下重量份的原料：包括主料：中链甘油三酸酯10g、麦芽糊精2g、亚麻籽油1g、乳清蛋白粉3g、磷脂0.01g、纯化水100g；辅料：白砂糖1g、磷酸二氢钾0.01g、单硬脂酸甘油酯0.06g、二氧化硅0.05g、三氯蔗糖6mg在80℃，400rpm，搅拌2h条件下混合配置而成，经过水浴灭菌柜100℃，30min，且洁净等级为100000级杀菌过程后，进行灌封得到卵磷脂蛋白乳液。最后对产品进行质量检查如pH值、含铅浓度、霉菌及酵母菌数，进行判定合格。
本实施例中，选用原料分别按照食品级安全国家标准：中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水、白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖均符合食品级安全国家标准：食品函〔2013〕514号、GB/T20884、GB/T8235、GB11674、GB28401-2012、GB5749、GB/T317-2018、GB25561、GB1986、GB25576、GB25531；
本实施例中，对卵磷脂蛋白乳液进行检测方法按照国家标准GB5009.237、GB5009.12、GB4789.15。
以上实施例已对本发明的具体实施过程进行了详细描述，但本发明不局限于所述实施例，熟悉本领域的技术人员可以做出种种同等替换，这些同等的替换均属于在本申请要求保护的范围内。
Claims (6)
1.一种卵磷脂蛋白乳液的制备方法，其特征在于，包括主料：中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水；辅料：白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖经过均匀混合配置而成，后经过高温杀菌，最后进行灌封得到卵磷脂蛋白乳液。
2.根据权利要求1所述的一种卵磷脂蛋白乳液的制备方法，其特征在于：中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水、白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖各组分占比为：8％-10％、2％-3％、1.2％-1.4％、2％-3％、0.008％-0.009％、82％-85％、0.8％-0.9％、0.01％-0.02％、0.04％-0.06％、0.04％-0.05％、0.04％-0.06％。
3.根据权利要求1所述的一种卵磷脂蛋白乳液额制备方法，其特征在于，各组分溶解乳化条件为：温度70-90℃，搅拌速度为：300-400rpm，搅拌时间为1-2h。
4.根据权利要求1所述的一种卵磷脂蛋白乳液的制备方法，其特征在于：中链甘油三酸酯、麦芽糊精、亚麻籽油、乳清蛋白粉、磷脂、纯化水、白砂糖、磷酸二氢钾、单硬脂酸甘油酯、二氧化硅、三氯蔗糖均符合食品级安全国家标准：食品函〔2013〕514号、GB/T20884、GB/T8235、GB11674、GB28401-2012、GB5749、GB/T317-2018、GB25561、GB1986、GB25576、GB25531。
5.根据权利要求1所述的一种卵磷脂蛋白乳液的制备方法，其特征在于：所述杀菌条件为：水浴灭菌柜100℃，30min，且洁净等级为100000级。
6.根据权利要求1所述的一种卵磷脂蛋白乳液的制备方法，其特征在于：所述卵磷脂蛋白乳液pH值为4-7.5，所述卵磷脂蛋白乳液内铅含量≤0.04mg/L，所述卵磷脂蛋白乳液内霉菌及酵母菌数≤20CFU/mL。
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