CN110250384A - 一种牛大力多糖功能饮料及其制备工艺 - Google Patents
一种牛大力多糖功能饮料及其制备工艺 Download PDFInfo
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- CN110250384A CN110250384A CN201910664132.7A CN201910664132A CN110250384A CN 110250384 A CN110250384 A CN 110250384A CN 201910664132 A CN201910664132 A CN 201910664132A CN 110250384 A CN110250384 A CN 110250384A
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- beautiful millettia
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- 241000521581 Millettia Species 0.000 title claims abstract description 161
- 150000004676 glycans Chemical class 0.000 title claims abstract description 71
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 70
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000001103 potassium chloride Substances 0.000 claims abstract description 8
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000001509 sodium citrate Substances 0.000 claims abstract description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003779 Vitamin B12 Natural products 0.000 claims abstract description 7
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- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims abstract description 7
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims abstract description 7
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
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- 235000002639 sodium chloride Nutrition 0.000 claims description 5
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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- 239000011591 potassium Substances 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001098027 Callerya speciosa Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
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- 150000004804 polysaccharides Polymers 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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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
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- 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
- 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
- A23L33/15—Vitamins
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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
- A23L33/16—Inorganic salts, minerals or trace elements
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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
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Abstract
本发明公开了一种牛大力多糖功能饮料及其制备工艺,按重量百分比计,该牛大力多糖功能饮料由以下成分组成:0.1%~0.3%牛大力多糖;0.05%~0.15%维生素B3;0.02%~0.07%维生素B6;0.02%~0.07%维生素B12;3%~7%白砂糖;0.02%~0.08%柠檬酸;0.01%~0.05%柠檬酸钠;0.03%~0.07%氯化钾;0.02%~0.04%山梨酸钾;0.06%~0.1%西柚香精;0.04%~0.08%食盐;余量为牛大力提取液。本发明口感细腻、风味独特、营养丰富,具有提神醒脑和抗疲劳的作用。本发明制备工艺操作简单,便于大量生产及商业推广。
Description
技术领域
本发明涉及饮料技术领域,尤其涉及一种牛大力多糖功能饮料及其制备工艺。
背景技术
牛大力(Millettia Speciosa Champ)是南药的主要品种,属豆科蝶形花科植物美丽鸡血藤,又称牛古大力、山莲藕、倒吊金钟、大力薯等。牛大力生长在深山幽谷中,主产区分布于我国的广东、广西、海南、港澳等地以及东南亚一些国家。牛大力作为一种药食兼用的中药材,气味甘香,性温和,具有提神醒脑、强筋活络之功效。研究表明牛大力多糖具有抗疲劳的作用,然而目前尚未有牛大力多糖在抗疲劳饮料的开发和应用。目前,已报道的牛大力饮料多以牛大力提取液为主要成分,或将其与其他中草药提取液共混制成,加工粗放,功能成分模糊;同时,由于牛大力本身具有中药的特殊口味,口感不够好,风味一般,营养不够丰富,市场接受度低,目标消费群窄,故难以向大众推广。
发明内容
本发明的目的是提供一种牛大力多糖功能饮料及其制备工艺,以牛大力多糖作为饮料的主要功能成分,同时采用香味剂西柚香精、甜味剂白砂糖等调配出口感细腻、风味独特、营养丰富的饮料,具有提神醒脑和抗疲劳的作用,解决了现有技术中气味不好闻、口感不够好、风味一般、营养不够丰富的问题。
为了实现上述目的,本发明采用了如下技术方案:
提供一种牛大力多糖功能饮料,按重量百分比计,由以下成分组成:
在上述配方中,牛大力多糖用于清除自由基,具有提神醒脑的作用;维生素B3参与体内脂质代谢,组织呼吸的氧化过程和无氧分解糖类;维生素B6参与蛋白质合成与分解代谢,维持钠/钾平衡;维生素B12促进碳水化合物、脂肪和蛋白质的代谢;白砂糖作为甜味剂,提供一定甜度,改善口感;柠檬酸作为酸味剂,促进体内钙、磷物质的消化吸收,调节改善口感;柠檬酸钠作为稳定剂和风味剂,改善风味;氯化钾用于补充钾离子;山梨酸钾作为防腐剂;西柚香精作为香味剂,使得饮料的气味好闻;食盐用于补充钠离子;牛大力提取液作为饮料的主要成分,具有抗疲劳作用。
优选的,提供一种牛大力多糖功能饮料,按重量百分比计,由以下成分组成:
采用上述优选的配比所制备的牛大力多糖功能饮料的口感更加细腻、风味更加独特。
进一步的,所述牛大力提取液为牛大力根块经清洗、切片、烘干、浸提、离心后所得的上清液。经上述操作处理后,牛大力根块中的有效成分更能充分提取出来,使得牛大力提取液含有更多的有效成分。
进一步的,所述牛大力多糖为牛大力根块经清洗、切片、烘干、粉碎、添加酶进行浸提、减压浓缩、醇沉、离心后所得的沉淀物。经上述操作处理后,牛大力根块中的有效成分更能充分提取出来,且所得到的牛大力多糖的量为更多。
此外,本发明还提供了一种牛大力多糖功能饮料的制备方法,包括以下步骤:
步骤一、牛大力提取液的制备:将牛大力根块清洗,切片至厚度为0.3cm~0.8cm,烘干得到牛大力干燥切片,按照牛大力干燥切片与水的重量比为1:5~15,将牛大力干燥切片在80℃~100℃的水中浸提0.5h~2h,之后以2000~8000r/min的速度离心处理5min,得到的上清液即为牛大力提取液,备用;
步骤二、牛大力多糖的制备:将牛大力根块清洗,切片至厚度为0.3cm~0.8cm,烘干,粉碎至纳米级粉末得到牛大力粉末,按照牛大力粉末与水的重量比为1:10~30来配制,往水中依次添加纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶,保持水温在50℃~60℃,将牛大力粉末在水中浸提1h~3h,收集浸提液,于65℃减压浓缩至1/3~1/5体积得到浓缩液,接着向浓缩液添加95%乙醇使乙醇终浓度为80%,之后放置在4℃冰箱中静置12h,以2000~8000r/min的速度离心处理5min,得到的沉淀物即为牛大力多糖,备用;
步骤三、调配:按照配比分别称取各组分,将牛大力多糖与西柚香精、白砂糖、柠檬酸、柠檬酸钠、氯化钾、食盐、维生素B3、维生素B6、维生素B12、山梨酸钾进行混合后添加到牛大力提取液中,得到混合液;
步骤四、将步骤三所得的混合液放在硅藻土过滤机进行过滤,即得澄清滤液;
步骤五、将步骤四所得的澄清滤液在110℃~130℃进行高温杀菌10min~20min,之后进行无菌灌装,即得牛大力多糖功能饮料。
优选的,在步骤一中,牛大力干燥切片的厚度为0.5cm,牛大力干燥切片与水的重量比为1:10,牛大力干燥切片的浸提温度为90℃,浸提处理的时间为1h,离心处理的速度为5000r/min。采用上述优选的工艺参数操作处理后,牛大力根块中的有效成分更能充分提取出来,使得牛大力提取液含有更多的有效成分。
优选的,在步骤二中,牛大力干燥切片的厚度为0.5cm,牛大力粉末与水的重量比为1:20,牛大力粉末的浸提温度为55℃,浸提处理的时间为2h,减压浓缩至1/4体积得到浓缩液,离心处理的速度为5000r/min。采用上述优选的工艺参数操作处理后,牛大力根块中的有效成分更能充分提取出来,且所得到的牛大力多糖的量为更多。
进一步的,在步骤二中,所述纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶的加入量均为牛大力粉末重量的0.05%~0.15%。利用纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶来分别清除纤维素、淀粉、果胶及木瓜蛋白,从而剩下多糖;且按上述比例添加四种酶,富集得到牛大力多糖的效果较好。
优选的,在步骤二中,所述纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶的加入量均为牛大力粉末重量的0.1%。按上述优选的比例添加四种酶所得到的牛大力多糖的效果最好。
与现有技术相比,本发明具备以下有益效果:
本发明提供的牛大力多糖功能饮料是以牛大力多糖作为饮料的主要功能成分,充分发挥了牛大力多糖的抗疲劳作用,同时采用香味剂西柚香精、柠檬酸、甜味剂白砂糖、氯化钾、食盐及多种维生素等调配出口感细腻、风味独特、营养丰富的饮料,具有提神醒脑和抗疲劳的作用,符合市场需求,消费者接受度更高,便于市场推广。
本发明制备工艺,操作简单,生产周期短,便于大量生产及商业推广。
具体实施方式
下面将通过具体实施例对本发明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
本实施例提供一种牛大力多糖功能饮料,按重量百分比计,由以下成分组成:
本实施例所提供的牛大力多糖功能饮料的制备方法包括以下步骤:
步骤一、牛大力提取液的制备:将牛大力根块清洗,切片至厚度为0.3cm,烘干得到牛大力干燥切片,按照牛大力干燥切片与水的重量比为1:5,将牛大力干燥切片在80℃的水中浸提0.5h,之后以2000r/min的速度离心处理5min,得到的上清液即为牛大力提取液,备用;
步骤二、牛大力多糖的制备:将牛大力根块清洗,切片至厚度为0.3cm,烘干,粉碎至纳米级粉末得到牛大力粉末,按照牛大力粉末与水的重量比为1:10来配制,往水中依次添加纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶,此四种酶的重量均为牛大力粉末重量的0.05%,保持水温在50℃,将牛大力粉末在水中浸提1h,然后收集浸提液,于65℃减压浓缩至1/3体积得到浓缩液,接着向浓缩液添加95%乙醇使乙醇终浓度为80%,之后放置在4℃冰箱中静置12h,以2000r/min的速度离心处理5min,得到的沉淀物即为牛大力多糖,备用;
步骤三、调配:按照配比分别称取各组分,将牛大力多糖与西柚香精、白砂糖、柠檬酸、柠檬酸钠、氯化钾、食盐、维生素B3、维生素B6、维生素B12、山梨酸钾进行混合后添加到牛大力提取液中,得到混合液;
步骤四、将步骤三所得的混合液放在硅藻土过滤机进行过滤,即得澄清滤液;
步骤五、将步骤四所得的澄清滤液在110℃进行高温杀菌10min~20min,之后进行无菌灌装,即得牛大力多糖功能饮料。
实施例2
本实施例提供一种牛大力多糖功能饮料,按重量百分比计,由以下成分组成:
本实施例所提供的牛大力多糖功能饮料的制备方法包括以下步骤:
步骤一、牛大力提取液的制备:将牛大力根块清洗,切片至厚度为0.5cm,烘干得到牛大力干燥切片,按照牛大力干燥切片与水的重量比为1:10,将牛大力干燥切片在90℃的水中浸提1h,之后以5000r/min的速度离心处理5min,得到的上清液即为牛大力提取液,备用;
步骤二、牛大力多糖的制备:将牛大力根块清洗,切片至厚度为0.5cm,烘干,粉碎至纳米级粉末得到牛大力粉末,按照牛大力粉末与水的重量比为1:20来配制,往水中依次添加纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶,此四种酶的重量均为牛大力粉末重量的0.1%,保持水温在55℃,将牛大力粉末在水中浸提2h,然后收集浸提液,于65℃减压浓缩至1/4体积得到浓缩液,接着向浓缩液添加95%乙醇使乙醇终浓度为80%,之后放置在4℃冰箱中静置12h,以5000r/min的速度离心处理5min,得到的沉淀物即为牛大力多糖,备用;
步骤三、调配:按照配比分别称取各组分,将牛大力多糖与西柚香精、白砂糖、柠檬酸、柠檬酸钠、氯化钾、食盐、维生素B3、维生素B6、维生素B12、山梨酸钾进行混合后添加到牛大力提取液中,得到混合液;
步骤四、将步骤三所得的混合液放在硅藻土过滤机进行过滤,即得澄清滤液;
步骤五、将步骤四所得的澄清滤液在120℃进行高温杀菌10min~20min,之后进行无菌灌装,即得牛大力多糖功能饮料。
实施例3
本实施例提供一种牛大力多糖功能饮料,按重量百分比计,由以下成分组成:
本实施例所提供的牛大力多糖功能饮料的制备方法包括以下步骤:
步骤一、牛大力提取液的制备:将牛大力根块清洗,切片至厚度为0.8cm,烘干得到牛大力干燥切片,按照牛大力干燥切片与水的重量比为1:15,将牛大力干燥切片在100℃的水中浸提2h,之后以8000r/min的速度离心处理5min,得到的上清液即为牛大力提取液,备用;
步骤二、牛大力多糖的制备:将牛大力根块清洗,切片至厚度为0.8cm,烘干,粉碎至纳米级粉末得到牛大力粉末,按照牛大力粉末与水的重量比为1:30来配制,往水中依次添加纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶,此四种酶的重量均为牛大力粉末重量的0.15%,保持水温在60℃,将牛大力粉末在水中浸提3h,然后收集浸提液,于65℃减压浓缩至1/5体积得到浓缩液,接着向浓缩液添加95%乙醇使乙醇终浓度为80%,之后放置在4℃冰箱中静置12h,以8000r/min的速度离心处理5min,得到的沉淀物即为牛大力多糖,备用;
步骤三、调配:按照配比分别称取各组分,将牛大力多糖与西柚香精、白砂糖、柠檬酸、柠檬酸钠、氯化钾、食盐、维生素B3、维生素B6、维生素B12、山梨酸钾进行混合后添加到牛大力提取液中,得到混合液;
步骤四、将步骤三所得的混合液放在硅藻土过滤机进行过滤,即得澄清滤液;
步骤五、将步骤四所得的澄清滤液在130℃进行高温杀菌10min~20min,之后进行无菌灌装,即得牛大力多糖功能饮料。
感官评定测试
为验证本发明的有益效果,特做了以下的感官评定测试。
感官评定测试方法:综合考虑牛大力多糖功能饮料的色泽、气味、口感滋味,设计如表1所示的感官评定标准对本发明所制备的牛大力多糖功能饮料进行感官评定。具体的,选取10名具有饮料品评经验的专业人士分别对不同的牛大力多糖功能饮料进行感官评定打分,以每组评分的平均值作为最终结果,总分为100分。
感官评定测试结果:对本发明实施例1~3所制备的牛大力多糖功能饮料进行感官评定,评定结果如表2~4所示。
表1牛大力多糖功能饮料的感官评定标准
表2为实施例1制备的牛大力多糖功能饮料的感官评定结果
指标 | 评定结果 | 评定分数 |
色泽 | 色泽明亮,呈均匀的浅黄色,无沉淀 | 25 |
气味 | 诸味较协调、较浓郁,无异味 | 19 |
口感滋味 | 酸甜较适中,柔和细腻,口感爽滑 | 28 |
表3为实施例2制备的牛大力多糖功能饮料的感官评定结果
表4为实施例3制备的牛大力多糖功能饮料的感官评定结果
指标 | 评定结果 | 评定分数 |
色泽 | 色泽明亮,呈均匀的浅黄色,无沉淀 | 25 |
气味 | 诸味协调、浓郁,无异味 | 27 |
口感滋味 | 酸甜较适中,柔和细腻,口感爽滑 | 27 |
感官评定结果说明:通过对表2~4中的评定结果可知,本发明牛大力多糖功能饮料以牛大力多糖作为饮料的主要功能成分,充分发挥了牛大力多糖的抗疲劳作用,同时由于采用香味剂西柚香精、酸味剂柠檬酸、甜味剂白砂糖、稳定剂柠檬酸钠、氯化钾、食盐及多种维生素等使得本发明牛大力多糖功能饮料具有色泽好、无异味、酸甜适宜、口感细腻爽滑、风味独特的特点,消费者接受度更高,符合市场需求,便于市场推广。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
此外,应当理解,虽然本说明书按照实施例加以描述,但并非每个实施例仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施例。
Claims (9)
1.一种牛大力多糖功能饮料,其特征在于,按重量百分比计,由以下成分组成:
2.根据权利要求1所述的一种牛大力多糖功能饮料,其特征在于,按重量百分比计,由以下成分组成:
3.根据权利要求1或2所述的一种牛大力多糖功能饮料,其特征在于,所述牛大力提取液为牛大力根块经清洗、切片、烘干、浸提、离心后所得的上清液。
4.根据权利要求1或2所述的一种牛大力多糖功能饮料,其特征在于,所述牛大力多糖为牛大力根块经清洗、切片、烘干、粉碎、添加酶进行浸提、减压浓缩、醇沉、离心后所得的沉淀物。
5.根据权利要求1或2所述的一种牛大力多糖功能饮料的制备方法,其特征在于,包括以下步骤:
步骤一、牛大力提取液的制备:将牛大力根块清洗,切片至厚度为0.3cm~0.8cm,烘干得到牛大力干燥切片,按照牛大力干燥切片与水的重量比为1:5~15,将牛大力干燥切片在80℃~100℃的水中浸提0.5h~2h,之后以2000~8000r/min的速度离心处理5min,得到的上清液即为牛大力提取液,备用;
步骤二、牛大力多糖的制备:将牛大力根块清洗,切片至厚度为0.3cm~0.8cm,烘干,粉碎至纳米级粉末得到牛大力粉末,按照牛大力粉末与水的重量比为1:10~30来配制,往水中依次添加纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶,保持水温在50℃~60℃,将牛大力粉末在水中浸提1h~3h,收集浸提液,于65℃减压浓缩至1/3~1/5体积得到浓缩液,接着向浓缩液添加95%乙醇使乙醇终浓度为80%,之后放置在4℃冰箱中静置12h,以2000~8000r/min的速度离心处理5min,得到的沉淀物即为牛大力多糖,备用;
步骤三、调配:按照配比分别称取各组分,将牛大力多糖与西柚香精、白砂糖、柠檬酸、柠檬酸钠、氯化钾、食盐、维生素B3、维生素B6、维生素B12、山梨酸钾进行混合后添加到牛大力提取液中,得到混合液;
步骤四、将步骤三所得的混合液放在硅藻土过滤机进行过滤,即得澄清滤液;
步骤五、将步骤四所得的澄清滤液在110℃~130℃进行高温杀菌10min~20min,之后进行无菌灌装,即得牛大力多糖功能饮料。
6.根据权利要求5所述的一种牛大力多糖功能饮料的制备方法,其特征在于,在步骤一中,牛大力干燥切片的厚度为0.5cm,牛大力干燥切片与水的重量比为1:10,牛大力干燥切片的浸提温度为90℃,浸提处理的时间为1h,离心处理的速度为5000r/min。
7.根据权利要求5所述的一种牛大力多糖功能饮料的制备方法,其特征在于,在步骤二中,牛大力干燥切片的厚度为0.5cm,牛大力粉末与水的重量比为1:20,牛大力粉末的浸提温度为55℃,浸提处理的时间为2h,减压浓缩至1/4体积得到浓缩液,离心处理的速度为5000r/min。
8.根据权利要求5所述的一种牛大力多糖功能饮料的制备方法,其特征在于,在步骤二中,所述纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶的加入量均为牛大力粉末重量的0.05%~0.15%。
9.根据权利要求8所述的一种牛大力多糖功能饮料的制备方法,其特征在于,在步骤二中,所述纤维素酶、淀粉酶、果胶酶和木瓜蛋白酶的加入量均为牛大力粉末重量的0.1%。
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CN110892966A (zh) * | 2019-12-24 | 2020-03-20 | 广西壮族自治区农业科学院 | 一种牛大力米粉及其制备方法 |
CN110903409A (zh) * | 2019-12-06 | 2020-03-24 | 华南理工大学 | 一种牛大力多糖及制备方法以及其在抗菌方面中的应用 |
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CN110903409A (zh) * | 2019-12-06 | 2020-03-24 | 华南理工大学 | 一种牛大力多糖及制备方法以及其在抗菌方面中的应用 |
CN110892966A (zh) * | 2019-12-24 | 2020-03-20 | 广西壮族自治区农业科学院 | 一种牛大力米粉及其制备方法 |
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