CN110692893A - 一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法 - Google Patents
一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法 Download PDFInfo
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Abstract
本发明公开一种含有磷脂酰丝氨酸和ω‑3脂肪酸的固体饮料制备方法,包括:步骤一:制备得到豌豆蛋白水解物‑羟丙基淀粉水相溶液,步骤二:制备含有磷脂酰丝氨酸和ω‑3脂肪酸的油相部分,步骤三:将水相和油相两部分混合均匀,高压均质制备得到乳化液,步骤四:添加辅料到乳化液中,搅拌均匀,步骤五:冷冻干燥后粉碎,包装制备得到富含磷脂酰丝氨酸和ω‑3脂肪酸的固体饮料。本发明的优点在于磷脂酰丝氨酸和ω‑3脂肪酸同时服用改善食用者大脑功能方面的作用,ω‑3脂肪酸可以促进大脑对磷脂酰丝氨酸的吸收,增强大脑机能,制成的固体饮料口感合适,保质期长,老少皆宜。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法。
背景技术
一直以来,固体饮料因品种多样、风味独特、易于存放而备受消费者青睐;可以及时补充人体代谢所需营养,更成为了许多人生活中离不开的好伴侣。与液体饮料相比,固体饮料具有如下特点:质量显著减轻,体积显著变小,携带方便;风味好,速溶性好,应用范围广,饮用方便;易于保持卫生;包装简易,运输方便。
磷脂酰丝氨酸在改善大脑功能方面的作用如信号传导,分泌小泡的释放及细胞之间的信息传递已经得到证实。同样,单独给予富含ω-3脂肪酸食物后,人类婴幼儿的认知能力和视觉功能都得到了改善,相关研究发现,补充ω-3脂肪酸可以促进磷脂酰丝氨酸的积累,从而发挥抑制神经细胞死亡的功能。同时单纯服用DHA,不仅会增加胃肠的负担,而且也容易氧化,导致吸收效率下降,较为有效的方法是将其与磷脂酰丝氨酸结合而相互发挥作用。现有的固体饮料在对于记忆力增强以及提高大脑机能方面还尚未有深入研究。
发明内容
本发明的目的是提供一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,能够有效改善记忆力,提高大脑机能,缓解压力。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于,包括如下步骤:
步骤一:制备得到豌豆蛋白水解物-羟丙基淀粉水相溶液;
步骤二:制备含有磷脂酰丝氨酸和ω-3脂肪酸的油相部分;
步骤三:将水相和油相两部分混合均匀乳化,然后高压均质后制备得到乳化液;
步骤四:添加辅料到乳化液中,搅拌均匀;
步骤五:冷冻干燥后粉碎,包装制备得到富含磷脂酰丝氨酸和ω-3脂肪酸的固体饮料。
优选的,步骤一中所述豌豆蛋白水解物-羟丙基淀粉水相溶液包括如下重量份原料:纯水84-98份,豌豆蛋白水解物1-8份,羟丙基淀粉1-8份,先将豌豆蛋白水解物与纯水混合搅拌1h后,用氢氧化钠调pH到14后继续搅拌1h,然后用磷酸调节pH到7,羟丙基淀粉与剩余纯水混合搅拌1h,倒入豌豆蛋白水解液中,继续搅拌3h,用磷酸调节pH到3-4.5。
优选的,步骤二所述含有磷脂酰丝氨酸和ω-3脂肪酸的油相部分包括如下重量份原料:大豆油80-90份,磷脂酰丝氨酸5-10份,ω-3脂肪酸5-10份,将磷脂酰丝氨酸,ω-3脂肪酸和大豆油混合均匀,室温下搅拌溶解。
优选的,ω-3脂肪酸包括α-亚麻酸、二十碳五烯酸(EPA)或二十二碳六烯酸(DHA)中的一种或多种成分。
优选的,将豌豆蛋白水解物-羟丙基淀粉水相溶液75-95份与含有磷脂酰丝氨酸和ω-3脂肪酸的油相部分5-25份原料混合均匀,室温下高速剪切搅拌30min,所制得的乳化液过300-500目滤网,滤液温度40-50 °C,压力为30-35 MPa进行均质,通过均质机均质两次,并使乳液中脂肪球粒径小于1 μm。
优选的,步骤四包括如下重量份原料:步骤三中所制备的乳液500-600份,糊精150-250份,乳清蛋白粉50-100份,胶原蛋白粉20-40份,酪蛋白酸钙5-10份,谷类纤维30-40份,果葡糖浆30-50份,氯化钾10-20份,大豆磷脂10-20份,柠檬酸2-5份,维生素E 2份,烟酸1份,奶味香精1份,混合后搅拌均匀。
优选的,将步骤四制备得到的溶液冷冻干燥,粉碎后包装得到富含磷脂酰丝氨酸和ω-3脂肪酸的固体饮料。
综上所述,本发明的有益效果:通过磷脂酰丝氨酸和ω-3脂肪酸同时服用,有效利用两者在提高食用者的记忆力,增强大脑机能的协调作用。ω-3脂肪酸能促进磷脂酰丝氨酸的吸收,增强传送大脑信号的神经递质的效率,帮助大脑高效运转,激发大脑的活化状态。包埋技术和冷冻干燥技术相结合,可以有效的保护磷脂酰丝氨酸和ω-3脂肪酸活性成分,减少货架期油脂氧化引起的风味耗败,掩盖产品不良风味。产品质量稳定,保质期长,口感合适,老少皆宜。
具体实施方式
以下对本发明的具体实施方式进行详细说明。应当理解的是,此处所描述的具体实施方式仅用于说明和解释本发明,并不用于限制本发明。
在本文中所披露的范围的端点和任何值都不限于该精确的范围或值,这些范围或值应当理解为包含接近这些范围或值的值。对于数值范围来说,各个范围的端点值之间、各个范围的端点值和单独的点值之间,以及单独的点值之间可以彼此组合而得到一个或多个新的数值范围,这些数值范围应被视为在本文中具体公开。
实施例1
步骤一:将豌豆蛋白水解物10kg与250kg纯水混合搅拌1h后,用氢氧化钠调pH到14后继续搅拌1h,然后用磷酸调节pH到7,将10kg羟丙基淀粉与230kg纯水混合搅拌1h,倒入豌豆蛋白水解液中,继续搅拌3h,用磷酸调节pH到4。
步骤二:将3kg磷脂酰丝氨酸,5kg二十二碳六烯酸(DHA)和42kg大豆油混合均匀,室温下搅拌溶解1h。
步骤三:将步骤一和步骤二两部分混合均匀乳化,室温下高速剪切搅拌30min,所制得的乳化液过300-500目滤网,滤液温度40-50 °C,压力为30-35 MPa进行均质,通过均质机均质两次,并使乳液中脂肪球粒径小于1 μm。
步骤四:添加糊精200 kg,乳清蛋白粉80kg,胶原蛋白粉30kg,酪蛋白酸钙5kg,谷类纤维40kg,果葡糖浆50kg,氯化钾20kg,大豆磷脂16kg,柠檬酸5kg,维生素E2kg,烟酸1kg,奶味香精1kg到乳化液中,搅拌均匀。
步骤五:冷冻干燥后粉碎,包装制备得到富含磷脂酰丝氨酸和二十二碳六烯酸的固体饮料。
实施例2
步骤一:将豌豆蛋白水解物20kg与250kg纯水混合搅拌1h后,用氢氧化钠调pH到14后继续搅拌1h,然后用磷酸调节pH到7。将10kg羟丙基淀粉与220kg纯水混合搅拌1h,倒入豌豆蛋白水解液中,继续搅拌3h,用磷酸调节pH到4。
步骤二:将3kg磷脂酰丝氨酸,5 kgα-亚麻酸和42 kg大豆油混合均匀,室温下搅拌溶解1h。
步骤三:将步骤一和步骤二两部分混合均匀乳化,室温下高速剪切搅拌30min,所制得的乳化液过300-500目滤网,滤液温度40-50 °C,压力为30-35 MPa进行均质,通过均质机均质两次,并使乳液中脂肪球粒径小于1 μm。
步骤四:添加糊精250 kg,乳清蛋白粉50kg,胶原蛋白粉30kg,酪蛋白酸钙5kg,谷类纤维30kg,果葡糖浆40kg,氯化钾20kg,大豆磷脂16kg,柠檬酸5kg,维生素E2kg,烟酸1kg,奶味香精1kg到乳化液中,搅拌均匀。
步骤五:冷冻干燥后粉碎,包装制备得到富含磷脂酰丝氨酸和α-亚麻酸的固体饮料。
本发明的优点在于通过磷脂酰丝氨酸和ω-3脂肪酸同时服用,有效利用两者在提高食用者的记忆力,增强大脑机能的协调作用。ω-3脂肪酸能促进磷脂酰丝氨酸的吸收,增强传送大脑信号的神经递质的效率,帮助大脑高效运转,激发大脑的活化状态。包埋技术和冷冻干燥技术相结合,可以有效的保护磷脂酰丝氨酸和ω-3脂肪酸活性成分,减少货架期油脂氧化引起的风味耗败,掩盖产品不良风味。产品质量稳定,保质期长,口感合适,老少皆宜。
以上详细描述了本发明的优选实施方式,但是,本发明并不限于上述实施方式中的具体细节,在本发明的技术构思范围内,可以对本发明的技术方案进行多种简单变型,这些简单变型均属于本发明的保护范围。
另外需要说明的是,在上述具体实施方式中所描述的各个具体技术特征,在不矛盾的情况下,可以通过任何合适的方式进行组合,为了避免不必要的重复,本发明对各种可能的组合方式不再另行说明。
此外,本发明的各种不同的实施方式之间也可以进行任意组合,只要其不违背本发明的思想,其同样应当视为本发明所公开的内容。
Claims (7)
1.一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于,包括如下步骤:
步骤一:制备得到豌豆蛋白水解物-羟丙基淀粉水相溶液;
步骤二:制备含有磷脂酰丝氨酸和ω-3脂肪酸的油相部分;
步骤三:将水相和油相两部分混合均匀乳化,然后高压均质后制备得到乳化液;
步骤四:添加辅料到乳化液中,搅拌均匀;
步骤五:冷冻干燥后粉碎,包装制备得到富含磷脂酰丝氨酸和ω-3脂肪酸的固体饮料。
2.根据权利要求1所述的一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于:步骤一中所述豌豆蛋白水解物-羟丙基淀粉水相溶液包括如下重量份原料:纯水84-98份,豌豆蛋白水解物1-8份,羟丙基淀粉1-8份,先将豌豆蛋白水解物与纯水混合搅拌1h后,用氢氧化钠调pH到14后继续搅拌1h,然后用磷酸调节pH到7,羟丙基淀粉与剩余纯水混合搅拌1h,倒入豌豆蛋白水解物中,继续搅拌3h,用磷酸调节pH到3-4.5。
3.根据权利要求1所述的一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于:步骤二所述含有磷脂酰丝氨酸和ω-3脂肪酸的油相部分包括如下重量份原料:大豆油80-90份,磷脂酰丝氨酸5-10份,ω-3脂肪酸5-10份,将磷脂酰丝氨酸,ω-3脂肪酸和大豆油混合均匀,室温下搅拌溶解。
4.根据权利要求1所述的一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于:ω-3脂肪酸包括α-亚麻酸、二十碳五烯酸(EPA)或二十二碳六烯酸(DHA)中的一种或多种成分。
5.根据权利要求1所述的一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于:将豌豆蛋白水解物-羟丙基淀粉水相溶液75-95份与含有磷脂酰丝氨酸和ω-3脂肪酸的油相部分5-25份原料混合均匀,室温下高速剪切搅拌30min,所制得的乳化液过300-500目滤网,滤液温度40-50 °C,压力为30-35 MPa进行均质,通过均质机均质两次,并使乳液中脂肪球粒径小于1 μm。
6.根据权利要求1所述的一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于:步骤四包括如下重量份原料:步骤三中所制备的乳液500-600份,糊精150-250份,乳清蛋白粉50-100份,胶原蛋白粉20-40份,酪蛋白酸钙5-10份,谷类纤维30-40份,果葡糖浆30-50份,氯化钾10-20份,大豆磷脂10-20份,柠檬酸2-5份,维生素E 2份,烟酸1份,奶味香精1份,混合后搅拌均匀。
7.根据权利要求1所述的一种含有磷脂酰丝氨酸和ω-3脂肪酸的固体饮料制备方法,其特征在于:将步骤四制备得到的溶液冷冻干燥,粉碎后包装得到富含磷脂酰丝氨酸和ω-3脂肪酸的固体饮料。
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