CN110403110A - 一种气泡枸杞汁的制备方法 - Google Patents
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Abstract
本发明公开了一种气泡枸杞汁的制备方法，相比于传统的制备方法的主要区别在于，一是在枸杞汁中加入了大豆低聚肽，可以显著提升枸杞汁的营养价值；二是由于在枸杞汁中加入了苹果酸，枸杞汁具备显著的抗衰老效果；三是本发明中为了保证枸杞汁的营养成分不被高温影响，对枸杞汁采用低温酶解，消毒时采用巴氏杀菌，加气泡步骤同样在低温下处理。
Description
技术领域
本发明涉及果汁饮料技术领域，尤其涉及一种气泡枸杞汁的制备方法。
背景技术
宁夏枸杞为灌木，或栽培因人工整枝而成大灌木，高0.8-2米，栽培者茎粗直径达10-20厘米；分枝细密，野生时多开展而略斜升或弓曲，栽培时小枝弓曲而树冠多呈圆形，有纵棱纹，灰白色或灰黄色，无毛而微有光泽，有不生叶的短棘刺和生叶、花的长棘刺。叶互生或簇生，披针形或长椭圆状披针形，顶端短渐尖或急尖，基部楔形，长2-3厘米，宽4-6毫米，栽培时长达12厘米，宽1.5-2厘米，略带肉质，叶脉不明显。
花在长枝上1-2朵生于叶腋，在短枝上2-6朵同叶簇生；花梗长1-2厘米，向顶端渐增粗。花萼钟状，长4-5毫米，通常2中裂，裂片有小尖头或顶端又2-3齿裂；花冠漏斗状，紫堇色，筒部长8-10毫米，自下部向上渐扩大，明显长于檐部裂片，裂片长5-6毫米，卵形，顶端圆钝，基部有耳，边缘无缘毛，花开放时平展；雄蕊的花丝基部稍上处及花冠筒内壁生一圈密绒毛；花柱象雄蕊一样由于花冠裂片平展而稍伸出花冠。
浆果红色或在栽培类型中也有橙色，果皮肉质，多汁液，形状及大小由于经长期人工培育或植株年龄、生境的不同而多变，广椭圆状、矩圆状、卵状或近球状，顶端有短尖头或平截、有时稍凹陷，长8-20毫米，直径5-10毫米。种子常20余粒，略成肾脏形，扁压，棕黄色，长约2毫米。花果期较长，一般从5月到10月边开花边结果，采摘果实时成熟一批采摘一批。
枸杞汁，是用枸杞鲜果为原料经过物理方法如压榨、离心、萃取等得到的汁液产品，枸杞汁的主要营养成分为枸杞多糖。
枸杞多糖是从枸杞中提取而得的一种水溶性多糖。已明确该多糖系蛋白多糖，分子量为22-25kD，由阿拉伯糖、葡萄糖、半乳糖、甘露糖、木糖、鼠李糖6种单糖成分组成，呈淡黄色粉末状，易吸湿。经研究表明，枸杞多糖是枸杞调节免疫、延缓衰老的主要活性成分，其可改善老年人易疲劳、食欲不振和视力模糊等症状，对恶性肿瘤、艾滋病的预防与治疗也能起到积极作用。同时枸杞多糖在改善糖尿病上同样具有明显的效果。现代研究证实，枸杞多糖对血清胰岛素水平有提高的趋势，并有修复受损胰岛细胞和促进细胞再生的功能，使糖耐量增强。因此，从以上角度来看，枸杞多糖不但不会引起血糖升高，还能改善自身正常糖代谢功能，平稳血糖。
本发明为了提升枸杞汁的口感和营养价值，提供了一种气泡枸杞汁的制备方法。
发明内容
基于背景技术存在的技术问题，本发明提出了一种气泡枸杞汁的制备方法。
本发明的技术方案如下：
一种气泡枸杞汁的制备方法，包括以下步骤：
A、将枸杞果实用水清洗；然后将清洗干净后的枸杞果实加水溶胀复水，然后粉碎制成果浆；
B、将制得的果浆冷却至18-25℃，添加果浆酶进行酶解，果浆酶的添加量为果浆的1-2‰，酶解温度为18-25℃，酶解时间为120-180min；酶解后的果浆果渣与果汁分离，收集果汁得枸杞原汁；
C、在枸杞原汁中加入果葡糖浆、柠檬酸、蛋白糖、苹果酸、大豆低聚肽、稳定剂和水，得到混合液；将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡枸杞汁。
优选的，所述的步骤C中，所述的混合液，由以下重量百分比的成分组成：枸杞汁60-80％、果葡糖浆2-10％、柠檬酸0.1-0.5％、蛋白糖0.05-0.3％、苹果酸0.05-0.5％、大豆低聚肽0.2-1％、稳定剂0.05-0.3％和水余量。
进一步优选的，所述的步骤C中，所述的混合液，由以下重量百分比的成分组成：枸杞汁65-75％、果葡糖浆3-6％、柠檬酸0.1-0.3％、蛋白糖0.1-0.2％、苹果酸0.1-0.25％、大豆低聚肽0.5-0.8％、稳定剂0.1-0.2％和水余量。
优选的，所述的稳定剂为魔芋精粉。
优选的，所述的步骤C中，所述的杀菌为巴氏杀菌。
本发明的有益之处在于：本发明的气泡枸杞汁的制备方法，相比于传统的制备方法的主要区别在于，一是在枸杞汁中加入了大豆低聚肽，可以显著提升枸杞汁的营养价值；二是由于在枸杞汁中加入了苹果酸，枸杞汁具备显著的抗衰老效果；三是本发明中为了保证枸杞汁的营养成分不被高温影响，对枸杞汁采用低温酶解，消毒时采用巴氏杀菌，加气泡步骤同样在低温下处理。
具体实施方式
实施例1：
一种气泡枸杞汁的制备方法，包括以下步骤：
A、将枸杞果实用水清洗；然后将清洗干净后的枸杞果实加水溶胀复水，然后粉碎制成果浆；
B、将制得的果浆冷却至20-22℃，添加果浆酶进行酶解，果浆酶的添加量为果浆的1.5‰，酶解温度为20-22℃，酶解时间为160min；酶解后的果浆果渣与果汁分离，收集果汁得枸杞原汁；
C、在枸杞原汁中加入果葡糖浆、柠檬酸、蛋白糖、苹果酸、大豆低聚肽、稳定剂和水，得到混合液；将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡枸杞汁。
所述的步骤C中，所述的混合液，由以下重量百分比的成分组成：枸杞汁72％、果葡糖浆5％、柠檬酸0.25％、蛋白糖0.15％、苹果酸0.15％、大豆低聚肽0.6％、稳定剂0.15％和水余量。
所述的稳定剂为魔芋精粉。
所述的步骤C中，所述的杀菌为巴氏杀菌。
实施例2：
一种气泡枸杞汁的制备方法，包括以下步骤：
A、将枸杞果实用水清洗；然后将清洗干净后的枸杞果实加水溶胀复水，然后粉碎制成果浆；
B、将制得的果浆冷却至18-20℃，添加果浆酶进行酶解，果浆酶的添加量为果浆的2‰，酶解温度为18-20℃，酶解时间为180min；酶解后的果浆果渣与果汁分离，收集果汁得枸杞原汁；
C、在枸杞原汁中加入果葡糖浆、柠檬酸、蛋白糖、苹果酸、大豆低聚肽、稳定剂和水，得到混合液；将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡枸杞汁。
所述的步骤C中，所述的混合液，由以下重量百分比的成分组成：枸杞汁65％、果葡糖浆6％、柠檬酸0.1％、蛋白糖0.2％、苹果酸0.1％、大豆低聚肽0.8％、稳定剂0.1％和水余量。
所述的稳定剂为魔芋精粉。
所述的步骤C中，所述的杀菌为巴氏杀菌。
实施例3：
一种气泡枸杞汁的制备方法，包括以下步骤：
A、将枸杞果实用水清洗；然后将清洗干净后的枸杞果实加水溶胀复水，然后粉碎制成果浆；
B、将制得的果浆冷却至23-25℃，添加果浆酶进行酶解，果浆酶的添加量为果浆的1‰，酶解温度为23-25℃，酶解时间为120min；酶解后的果浆果渣与果汁分离，收集果汁得枸杞原汁；
C、在枸杞原汁中加入果葡糖浆、柠檬酸、蛋白糖、苹果酸、大豆低聚肽、稳定剂和水，得到混合液；将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡枸杞汁。
所述的步骤C中，所述的混合液，由以下重量百分比的成分组成：枸杞汁75％、果葡糖浆3％、柠檬酸0.3％、蛋白糖0.1％、苹果酸0.25％、大豆低聚肽0.5％、稳定剂0.2％和水余量。
所述的稳定剂为魔芋精粉。
所述的步骤C中，所述的杀菌为巴氏杀菌。
对比例1
将实施例1中的苹果酸去除，其余配比和制备方法不变。
下面对实施例1-3以及对比例1的气泡枸杞汁进行小鼠灌胃测试，具体测试方法如下：
将50只小鼠按体重随机分成5组：空白对照组、实施例1-3和对比实施例1，每组10只，用北京维通利华实验动物技术有限公司提供的标准饲料分笼饲养，自由饮食饮水。适应性喂养5天后进行灌胃试验。
每日分别给实验组小鼠灌胃，小鼠定时测定体重，根据体重计算灌胃的量，灌胃量为：25ml/日/kg，连续灌胃30天。
连续灌胃30天，末次灌胃后，各组小鼠禁食16小时(过夜)，然后1次性灌胃给予50％乙醇12ml/kg体重，6小时后取材(空白对照组不作处理，不禁食取材)，测试肝组织MDA含量、SOD含量和全血GSH含量。
结果表明，各组小鼠体重的增长差异不大，动物在试验过程中活动正常，无异常表现，表明混合果汁对小鼠的生长发育和健康无不良影响。具体MDA含量、SOD含量和GSH含量测试结果如表1所示：
表1：实施例1-3以及对比例1的气泡枸杞汁的小鼠灌胃测试结果。
由以上测试结果可以知道，本发明的方法制备的气泡枸杞汁，具备显著的抗衰老效果。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种气泡枸杞汁的制备方法，其特征在于，包括以下步骤：
A、将枸杞果实用水清洗；然后将清洗干净后的枸杞果实加水溶胀复水，然后粉碎制成果浆；
B、将制得的果浆冷却至18-25℃，添加果浆酶进行酶解，果浆酶的添加量为果浆的1-2‰，酶解温度为18-25℃，酶解时间为120-180min；酶解后的果浆果渣与果汁分离，收集果汁得枸杞原汁；
C、在枸杞原汁中加入果葡糖浆、柠檬酸、蛋白糖、苹果酸、大豆低聚肽、稳定剂和水，得到混合液；将混合液进行均质，得到均质液，对均质液进行杀菌；
D、将均质液降温至0-2℃，过滤后加入汽水混合机，与二氧化碳充分混合，直到饱和为止，灌装后即可得到气泡枸杞汁。
2.如权利要求1所述的气泡枸杞汁的制备方法，其特征在于，所述的步骤C中，所述的混合液，由以下重量百分比的成分组成：枸杞汁60-80％、果葡糖浆2-10％、柠檬酸0.1-0.5％、蛋白糖0.05-0.3％、苹果酸0.05-0.5％、大豆低聚肽0.2-1％、稳定剂0.05-0.3％和水余量。
3.如权利要求1所述的气泡枸杞汁的制备方法，其特征在于，所述的步骤C中，所述的混合液，由以下重量百分比的成分组成：枸杞汁65-75％、果葡糖浆3-6％、柠檬酸0.1-0.3％、蛋白糖0.1-0.2％、苹果酸0.1-0.25％、大豆低聚肽0.5-0.8％、稳定剂0.1-0.2％和水余量。
4.如权利要求1所述的气泡枸杞汁的制备方法，其特征在于，所述的稳定剂为魔芋精粉。
5.如权利要求1所述的气泡枸杞汁的制备方法，其特征在于，所述的步骤C中，所述的杀菌为巴氏杀菌。
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