CN110973428A - 一种清热降火的丹竹液及其制备方法 - Google Patents
一种清热降火的丹竹液及其制备方法 Download PDFInfo
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Abstract
本发明涉及饮料加工技术领域,特别涉及清热降火的丹竹液及其制备方法。本发明的清热降火的丹竹液主要由以下重量份的原料组成:丹竹液10‑20份、桑皮4‑9份、麦冬3‑8份、金莲花3‑8份和罗汉果5‑10份;本发明的清热降火的丹竹液的制备方法包括以下步骤:(1)功能助剂的制备、(2)甜味剂的制备、(3)丹竹液的制备、(4)调配、(5)澄清处理、(6)灭菌、灌装;本发明的清热降火的丹竹液通过原料之间的相互协同配合,实现饮料的清热降火等保健功效,通过配合科学的制备方法,能够提高饮品的口感、感官质量和稳定性。
Description
【技术领域】
本发明饮料加工技术技术领域,特别涉及一种清热降火的丹竹液及其制备方法。
【背景技术】
随着现代生活的进程,目前人们已经不再满足于能够吃饱喝足,香甜可口的饮料,而要求享受对人体有益的、天然、绿色、保健型的饮料,竹液饮料引起了人们极大的关注。竹液为竹体内所含的液体,其富含氨基酸、偏硅酸、多种维生素和硒、锗、锶、锌、铁等20多种微量元素,具有迅速止渴、预防上火、醒酒、增强体能的效果,并且无毒、无药物副作用,常饮能活化人体细胞、抗衰老和增强免疫力。现有的竹液饮品保健功能单一,营养成分较低,不能满足人们的需求。
基于此,发明人在保留丹竹液功效的前提下,创造出一款增加饮料功能性,改善饮料口感及风味,具有清热降火等功效的饮料。
【发明内容】
有鉴于此,本发明目的在于通过提供一种清热降火的丹竹液,本发明的清热降火的丹竹液通过原料之间的相互协同配合,实现饮料的清热降火等保健功效,通过配合科学的制备方法,能够提高饮品的口感、感官质量和稳定性。
为了实现上述目的,本发明采用的技术方案如下:
一种清热降火的丹竹液,该清热降火的丹竹液主要由以下重量份的原料组成:丹竹液10-20份、桑皮4-9份、麦冬3-8份、金莲花3-8份和罗汉果5-10份。
本发明中,进一步地,所述清热降火丹竹液主要由以下重量份的原料组成:丹竹液15份、桑皮7份、麦冬6份、金莲花6份和罗汉果7份。
本发明还提供上述清热降火丹竹液的制备方法,包括以下步骤:
(1)功能助剂的制备:取桑皮、麦冬和金莲花洗净,于55-65℃下烘干3-5h后,加入三者总质量5-8的蒸馏水浸泡10-15min后将其煮沸,接着降温至48-55℃,再在其中加入桑皮、麦冬和金莲花总质量1-3%的蜂蜜,混合均匀后放入发酵罐内,发酵罐中加入混合物总质量0.01-0.03%的酵母菌,于温度为30-35℃、湿度为28-30%的条件下培养3-6天,将发酵罐内的物料取出过滤,取滤液浓缩至滤液原体积的1/3,得到功能助剂,备用;
(2)甜味剂的制备:在罗汉果中加入其质量8-10倍的水,混合煎煮15-20min,过滤,得到滤液A和滤渣,将滤渣用同样的方式进行煎煮,过滤取滤液,得到滤液B;将滤液A与滤液B合并,过滤,接着采用柱层析脱色脱臭,接着在得到清液中按重量比例添加0.01-0.02%的果胶酶,0.1-0.4%的木瓜蛋白酶,搅拌均匀,在温度为40-55℃下酶解20-30min,接着按清液重量比例加入1.0-2.0%的活性炭,静置35-45min,再用膜孔径为0.35μm的微滤膜将液体进行过滤,所得滤液浓缩至滤液原体积的1/2,得到甜味剂,备用;
(3)丹竹液的制备:选择新鲜丹竹,洗净,切成小片,接着在其中加入丹竹质量3-5倍量的水,混合破碎成竹浆,将竹浆送入酶解罐中,然后调节酶解罐的温度为85-95℃,接着自然降温,当降温至48-55℃时,在竹浆中加入由纤维素酶、蛋白酶和果胶酶组成的复合酶并将罐内物料搅匀,于温度为48-55℃的条件下酶解4-6h;将经酶解后的物料进行抽滤,接着将所得滤液在温度为45-50℃下采用膜过滤,收集所得液体,得到丹竹液,备用;
(4)调配:将步骤(1)所得功能助剂、步骤(2)所得甜味剂、步骤(3)所得丹竹液混合,搅拌均匀,得到混合液;
(5)澄清处理:在步骤(4)所得混合液中加入混合液质量0.5-1%的澄清剂,充分混匀后室温下静置60-180min,上清部分进行超滤处理得到清汁A,在离心力为270×g、离心时间为25-35min的条件下,将接近沉淀的部分进行离心处理,然后再将该部分离心处理后的上清液进行超滤处理得到清汁B;
(6)灭菌、灌装:将清汁A和清汁B充分混匀,接着进行灌装,超高温瞬间杀菌,即得清热降火丹竹液成品。
本发明中,进一步地,所述步骤(5)中的澄清剂为球形结构,包括内核的维稳层、包裹维稳层的澄清层和包裹渗透层的除杂层;所述维稳层的直径为8-12mm,所述澄清层的厚度为维稳层的直径的1/4-1/2;所述除杂层的厚度为澄清层厚度的1/5-1/4。
本发明中,进一步地,所述维稳层由壳聚糖、羧甲基纤维素钠按照质量比为2-3:1的比例混合而得;所述澄清层由食品级海藻酸钠、茶多酚按照质量比为1:2的比例混合而得;所述除杂层由苦荞提取物提取物和改性活性炭按照质量比为2:1的比例混合而得。
本发明中,进一步地,所述苦荞提取物具体制备过程如下:将苦荞干燥至水分少于8%,接着进行粉碎得到苦荞粉,将苦荞粉加7-9倍体积的30-60%甲醇溶液,加热回流提取3-5小时,固液分离,回收甲醇溶液,使得提取物呈稠膏状,用水饱和正丁醇对稠膏状提取物萃取2-5次,回收溶剂后,使用旋转蒸发仪将萃取所得提取物进行蒸发浓缩至原体积8-10%,将浓缩液使用恒温水浴锅在100℃下进行水浴干燥至固体析出,然后使用真空干燥箱在50-70℃下真空干燥8-10h,得到苦荞提取物。
本发明中,进一步地,所述改性活性炭通过以下方法得到:将活性炭以1:4的体积比与去离子水混合并搅拌均匀,然后100-180℃下干燥10-20h;将干燥后的活性炭置于棓酸中浸泡1-1.5h,接着蒸馏水将浸泡后的活性炭洗至中性,烘干,即可得到所述改性活性炭。
本发明至少具有以下有益效果:
1.本发明的清热降火的丹竹液以丹竹液为主要原料,复配桑皮、麦冬、金莲花和罗汉果,均为药食同源的中草药成分,其中,麦冬养阴生津,润肺清心;桑皮疏风清热,泻肺平喘;金莲花抗菌消炎、清热解毒;中草药的复配,能够赋予丹竹液清热降火之功效,且含有黄酮、氨基酸等多种成分;罗汉果作为甜味剂使用,其中含有多种营养素和生物活性因子,其中含有的甜甙、甘露醇是理想的天然非糖甜味剂,甜度高且不参与糖代谢是适宜冠心病、糖尿病等人群的甜味替代品或风味调节剂;罗汉果中的多糖和黄酮具有免疫调节、修复受伤机体组织、抗疲劳、抗氧化等作用;在本发明的饮料中,以罗汉果为甜味剂,罗汉果中的甜甙较好的替代了糖及其他人工甜味剂赋予了饮料甘甜的口感。
2.本发明在制备清热降火的丹竹液过程中,以丹竹液为主要原料,通过通过对竹浆进行酶解,酶解使用纤维素酶、蛋白酶和果胶酶按照质量比为2:1:3的复合酶进行处理,其中,所述纤维素酶、果胶酶和蛋白酶能够有效破坏竹浆的细胞结构,有利于提高后续的提取效率,可以大量减少水提过程中水的用量;纤维素酶和果胶酶能够将难溶于水的纤维素、果胶等多糖降解为易溶于水的小分子多糖,而蛋白酶将竹浆中的蛋白质分解成为小分子多肽或氨基酸,将蛋白质与多糖分离能够去掉竹液中的果胶质,降低汁液粘稠度得到澄清竹液,经处理的竹液比较稳定,更有利于膜分离技术的过滤,加快过滤速度,提高出汁率和澄清度,防止在进一步加工过程中产生二次浑浊。以罗汉果为甜味剂,通过在提取液中加入果胶酶和木瓜蛋白酶,降解果胶和蛋白质类等大分子物质,能降低浓缩液粘度,还能提高提取物的溶解度。以桑皮、麦冬和金莲花为助剂,能够赋予饮料清热降火等保健功效,通过对中药进行发酵处理,能够消除其可能带来的副作用,提高药效,并富含各种维生素和氨基酸及微量元素,制备过程中蜂蜜的加入一能提升药用价值,二能作为发酵能量,三可利用其含有的微量成分作为饮料的补充营养剂。
3.本发明还对该饮品进行了澄清处理,采用在果汁中加入澄清剂的方式,该澄清剂包括内核的维稳层、包裹维稳层的澄清层和包裹渗透层的除杂层,最外层的除杂层先溶解于饮品中,通过其有效成分能吸附饮品造成沉淀、浑浊的杂质,接着通过中间层的澄清层释放有效成分使液体通透,最后通过第三层维稳层保持色泽通透,维持液体稳定;通过澄清剂在果汁中进行一系列反应,能够节省操作步骤,同时实现除杂、澄清、稳定,且该澄清剂结构新颖,不用分次加入药剂,节省操作人员的劳动力,同时减少生产过程中杂菌入侵。该澄清剂中,果胶作为澄清层中的组分,红色素作为维稳层中的组分,而除杂层是由苦荞提取物提取物和活性炭混合而得;其中,改性活性炭能够吸附果汁中的缩合单宁以及活性蛋白,从而实现减轻浑浊的效果,经过改性后的活性炭孔容、平均孔径及比表面积均增大,吸附能力增强,进一步提高了果汁的纯度,配合苦荞提取物,使吸附效果更佳,苦荞提取物除了含有蛋白质、脂肪、淀粉等养分之外,还富含纤维素,带有羰基、羧基、羟基和氨基等官能团,因此对许多有机无机染物具有较高的亲和能力,从而可作为一种极具潜力的绿色吸附剂,能够有效用于水中罗丹明B等染料的去除,经过申请人研究发现,苦荞皮能够作为生物吸附剂、还原剂用于环境中Cr(VI)的去除和修复,向饮品中加入天然产物苦荞提取物和活性炭,与现有除杂剂相比,具有低添加量,高活性,高效率等特点,为饮品加工工业提供了一种天然,无污染,成本低的高效除杂澄清方法。在澄清层中加入食品级海藻酸钠和茶多酚,海藻酸钠配合茶多酚,不仅能够使产品澄清,还具有抗氧化的效果,能够使得饮品外观澄清,口感明快、流畅、爽口。在维稳层中加入壳聚糖、羧甲基纤维素钠,能够维持果汁状态稳定,二者对饮料的糖度和稳定性进行调整,得到的产品均一稳定,香气和谐浓郁,色泽澄亮。
【附图说明】
图1为本发明澄清剂的剖视图;
其中,1为除杂层;2为澄清层;3为维稳层。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面地理解本发明,但不可以以任何方式限制本发明。
如图1所示,为本发明的澄清剂剖视图,包括最内层的维稳层3,中间层的澄清层2以及最外层的除杂层1。以下实施例所提及的澄清剂皆为该澄清剂。
实施例1:
本实施例提供了一种清热降火的丹竹液,该清热降火的丹竹液由以下重量份的原料组成:丹竹液10份、桑皮4份、麦冬3份、金莲花3份和罗汉果5份。
本实施例还提供上述清热降火的丹竹液的制备方法,包括以下步骤:
(1)功能助剂的制备:取桑皮、麦冬和金莲花洗净,于55℃下烘干3h后,加入三者总质量5的蒸馏水浸泡10min后将其煮沸,接着降温至48℃,再在其中加入桑皮、麦冬和金莲花总质量1%的蜂蜜,混合均匀后放入发酵罐内,发酵罐中加入混合物总质量0.01%的酵母菌,于温度为30℃、湿度为28%的条件下培养3天,将发酵罐内的物料取出过滤,取滤液浓缩至滤液原体积的1/3,得到功能助剂,备用;
(2)甜味剂的制备:在罗汉果中加入其质量8倍的水,混合煎煮15min,过滤,得到滤液A和滤渣,将滤渣用同样的方式进行煎煮,过滤取滤液,得到滤液B;将滤液A与滤液B合并,过滤,接着采用柱层析脱色脱臭,接着在得到清液中按重量比例添加0.01%的果胶酶,0.1%的木瓜蛋白酶,搅拌均匀,在温度为40℃下酶解20min,接着按清液重量比例加入1.0%的活性炭,静置35min,再用膜孔径为0.35μm的微滤膜将液体进行过滤,所得滤液浓缩至滤液原体积的1/2,得到甜味剂,备用;
(3)丹竹液的制备:选择新鲜丹竹,洗净,切成小片,接着在其中加入丹竹质量3倍量的水,混合破碎成竹浆,将竹浆送入酶解罐中,然后调节酶解罐的温度为85℃,接着自然降温,当降温至48℃时,在竹浆中加入由纤维素酶、蛋白酶和果胶酶组成的复合酶并将罐内物料搅匀,于温度为48℃的条件下酶解4h;将经酶解后的物料进行抽滤,接着将所得滤液在温度为45℃下采用膜过滤,收集所得液体,得到丹竹液,备用;
(4)调配:将步骤(1)所得功能助剂、步骤(2)所得甜味剂、步骤(3)所得丹竹液混合,搅拌均匀,得到混合液;
(5)澄清处理:在步骤(4)所得混合液中加入混合液质量0.5%的澄清剂,充分混匀后室温下静置60min,上清部分进行超滤处理得到清汁A,在离心力为270×g、离心时间为25min的条件下,将接近沉淀的部分进行离心处理,然后再将该部分离心处理后的上清液进行超滤处理得到清汁B;其中,澄清剂为球形结构,包括内核的维稳层、包裹维稳层的澄清层和包裹渗透层的除杂层;所述维稳层的直径为8mm,所述澄清层的厚度为维稳层的直径的1/4;所述除杂层的厚度为澄清层厚度的1/5;维稳层由壳聚糖、羧甲基纤维素钠按照质量比为2:1的比例混合而得;所述澄清层由食品级海藻酸钠、茶多酚按照质量比为1:2的比例混合而得;所述除杂层由苦荞提取物提取物和改性活性炭按照质量比为2:1的比例混合而得;苦荞提取物具体制备过程如下:将苦荞干燥至水分少于8%,接着进行粉碎得到苦荞粉,将苦荞粉加7倍体积的30%甲醇溶液,加热回流提取3小时,固液分离,回收甲醇溶液,使得提取物呈稠膏状,用水饱和正丁醇对稠膏状提取物萃取2次,回收溶剂后,使用旋转蒸发仪将萃取所得提取物进行蒸发浓缩至原体积8%,将浓缩液使用恒温水浴锅在100℃下进行水浴干燥至固体析出,然后使用真空干燥箱在50℃下真空干燥8h,得到苦荞提取物;改性活性炭通过以下方法得到:将活性炭以1:4的体积比与去离子水混合并搅拌均匀,然后100℃下干燥10h;将干燥后的活性炭置于棓酸中浸泡1h,接着蒸馏水将浸泡后的活性炭洗至中性,烘干,即可得到所述改性活性炭;
(6)灭菌、灌装:将清汁A和清汁B充分混匀,接着进行灌装,超高温瞬间杀菌,即得清热降火丹竹液成品。
实施例2:
本实施例提供了一种清热降火的丹竹液,该清热降火的丹竹液由以下重量份的原料组成:丹竹液15份、桑皮7份、麦冬6份、金莲花6份和罗汉果7份。
本实施例还提供上述清热降火的丹竹液的制备方法,包括以下步骤:
(1)功能助剂的制备:取桑皮、麦冬和金莲花洗净,于60℃下烘干4h后,加入三者总质量7的蒸馏水浸泡12min后将其煮沸,接着降温至52℃,再在其中加入桑皮、麦冬和金莲花总质量2%的蜂蜜,混合均匀后放入发酵罐内,发酵罐中加入混合物总质量0.02%的酵母菌,于温度为32℃、湿度为29%的条件下培养5天,将发酵罐内的物料取出过滤,取滤液浓缩至滤液原体积的1/3,得到功能助剂,备用;
(2)甜味剂的制备:在罗汉果中加入其质量9倍的水,混合煎煮17min,过滤,得到滤液A和滤渣,将滤渣用同样的方式进行煎煮,过滤取滤液,得到滤液B;将滤液A与滤液B合并,过滤,接着采用柱层析脱色脱臭,接着在得到清液中按重量比例添加0.01%的果胶酶,0.3%的木瓜蛋白酶,搅拌均匀,在温度为48℃下酶解25min,接着按清液重量比例加入1.5%的活性炭,静置40min,再用膜孔径为0.35μm的微滤膜将液体进行过滤,所得滤液浓缩至滤液原体积的1/2,得到甜味剂,备用;
(3)丹竹液的制备:选择新鲜丹竹,洗净,切成小片,接着在其中加入丹竹质量4倍量的水,混合破碎成竹浆,将竹浆送入酶解罐中,然后调节酶解罐的温度为90℃,接着自然降温,当降温至52℃时,在竹浆中加入由纤维素酶、蛋白酶和果胶酶组成的复合酶并将罐内物料搅匀,于温度为52℃的条件下酶解5h;将经酶解后的物料进行抽滤,接着将所得滤液在温度为47℃下采用膜过滤,收集所得液体,得到丹竹液,备用;
(4)调配:将步骤(1)所得功能助剂、步骤(2)所得甜味剂、步骤(3)所得丹竹液混合,搅拌均匀,得到混合液;
(5)澄清处理:在步骤(4)所得混合液中加入混合液质量0.7%的澄清剂,充分混匀后室温下静置140min,上清部分进行超滤处理得到清汁A,在离心力为270×g、离心时间为30min的条件下,将接近沉淀的部分进行离心处理,然后再将该部分离心处理后的上清液进行超滤处理得到清汁B;其中,澄清剂为球形结构,包括内核的维稳层、包裹维稳层的澄清层和包裹渗透层的除杂层;所述维稳层的直径为10mm,所述澄清层的厚度为维稳层的直径的1/3;所述除杂层的厚度为澄清层厚度的1/5;维稳层由壳聚糖、羧甲基纤维素钠按照质量比为2:1的比例混合而得;所述澄清层由食品级海藻酸钠、茶多酚按照质量比为1:2的比例混合而得;所述除杂层由苦荞提取物提取物和改性活性炭按照质量比为2:1的比例混合而得;苦荞提取物具体制备过程如下:将苦荞干燥至水分少于8%,接着进行粉碎得到苦荞粉,将苦荞粉加8倍体积的45%甲醇溶液,加热回流提取4小时,固液分离,回收甲醇溶液,使得提取物呈稠膏状,用水饱和正丁醇对稠膏状提取物萃取4次,回收溶剂后,使用旋转蒸发仪将萃取所得提取物进行蒸发浓缩至原体积9%,将浓缩液使用恒温水浴锅在100℃下进行水浴干燥至固体析出,然后使用真空干燥箱在60℃下真空干燥9h,得到苦荞提取物;改性活性炭通过以下方法得到:将活性炭以1:4的体积比与去离子水混合并搅拌均匀,然后140℃下干燥15h;将干燥后的活性炭置于棓酸中浸泡1.2h,接着蒸馏水将浸泡后的活性炭洗至中性,烘干,即可得到所述改性活性炭;
(6)灭菌、灌装:将清汁A和清汁B充分混匀,接着进行灌装,超高温瞬间杀菌,即得清热降火丹竹液成品。
实施例3:
本实施例提供了一种清热降火的丹竹液,该清热降火的丹竹液由以下重量份的原料组成:丹竹液20份、桑皮9份、麦冬8份、金莲花8份和罗汉果10份。
本实施例还提供上述清热降火的丹竹液的制备方法,包括以下步骤:
(1)取桑皮、麦冬和金莲花洗净,于65℃下烘干5h后,加入三者总质量8的蒸馏水浸泡15min后将其煮沸,接着降温至55℃,再在其中加入桑皮、麦冬和金莲花总质量3%的蜂蜜,混合均匀后放入发酵罐内,发酵罐中加入混合物总质量0.03%的酵母菌,于温度为35℃、湿度为30%的条件下培养6天,将发酵罐内的物料取出过滤,取滤液浓缩至滤液原体积的1/3,得到功能助剂,备用;
(2)甜味剂的制备:在罗汉果中加入其质量10倍的水,混合煎煮20min,过滤,得到滤液A和滤渣,将滤渣用同样的方式进行煎煮,过滤取滤液,得到滤液B;将滤液A与滤液B合并,过滤,接着采用柱层析脱色脱臭,接着在得到清液中按重量比例添加0.02%的果胶酶,0.4%的木瓜蛋白酶,搅拌均匀,在温度为55℃下酶解30min,接着按清液重量比例加入2.0%的活性炭,静置45min,再用膜孔径为0.35μm的微滤膜将液体进行过滤,所得滤液浓缩至滤液原体积的1/2,得到甜味剂,备用;
(3)丹竹液的制备:选择新鲜丹竹,洗净,切成小片,接着在其中加入丹竹质量5倍量的水,混合破碎成竹浆,将竹浆送入酶解罐中,然后调节酶解罐的温度为95℃,接着自然降温,当降温至55℃时,在竹浆中加入由纤维素酶、蛋白酶和果胶酶组成的复合酶并将罐内物料搅匀,于温度为55℃的条件下酶解6h;将经酶解后的物料进行抽滤,接着将所得滤液在温度为50℃下采用膜过滤,收集所得液体,得到丹竹液,备用;
(4)调配:将步骤(1)所得功能助剂、步骤(2)所得甜味剂、步骤(3)所得丹竹液混合,搅拌均匀,得到混合液;
(5)澄清处理:在步骤(4)所得混合液中加入混合液质量1%的澄清剂,充分混匀后室温下静置180min,上清部分进行超滤处理得到清汁A,在离心力为270×g、离心时间为35min的条件下,将接近沉淀的部分进行离心处理,然后再将该部分离心处理后的上清液进行超滤处理得到清汁B;其中,澄清剂为球形结构,包括内核的维稳层、包裹维稳层的澄清层和包裹渗透层的除杂层;所述维稳层的直径为12mm,所述澄清层的厚度为维稳层的直径的1/2;所述除杂层的厚度为澄清层厚度的1/4;维稳层由壳聚糖、羧甲基纤维素钠按照质量比为3:1的比例混合而得;所述澄清层由食品级海藻酸钠、茶多酚按照质量比为1:2的比例混合而得;所述除杂层由苦荞提取物提取物和改性活性炭按照质量比为2:1的比例混合而得;苦荞提取物具体制备过程如下:将苦荞干燥至水分少于8%,接着进行粉碎得到苦荞粉,将苦荞粉加9倍体积的60%甲醇溶液,加热回流提取5小时,固液分离,回收甲醇溶液,使得提取物呈稠膏状,用水饱和正丁醇对稠膏状提取物萃取5次,回收溶剂后,使用旋转蒸发仪将萃取所得提取物进行蒸发浓缩至原体积10%,将浓缩液使用恒温水浴锅在100℃下进行水浴干燥至固体析出,然后使用真空干燥箱在70℃下真空干燥10h,得到苦荞提取物;改性活性炭通过以下方法得到:将活性炭以1:4的体积比与去离子水混合并搅拌均匀,然后180℃下干燥20h;将干燥后的活性炭置于棓酸中浸泡1.5h,接着蒸馏水将浸泡后的活性炭洗至中性,烘干,即可得到所述改性活性炭;
(6)灭菌、灌装:将清汁A和清汁B充分混匀,接着进行灌装,超高温瞬间杀菌,即得清热降火丹竹液成品。
效果验证
为了更清楚的说明本申请的实用价值,申请人分以下几组做对比试验:
第一组:本发明实施例2所述的清热降火丹竹液;
第二组:去掉澄清剂,在澄清处理过程中在果汁中加入同等量的组成澄清剂的原料,其他方式严格按照实施例2进行;
第三组:去掉澄清剂,加入澄清剂的步骤替换为依次加入任意比例组合的碳酸钙,氯化钙,硅藻土,皂土,磷酸氢二钾,柠檬酸钠和单宁,其他方式严格按照实施例2进行;
第四组:去掉澄清处理的步骤,其他方式严格按照实施例2进行;
第五组:苦荞粉的制备方法为:将苦荞干燥至水分少于8%,接着进行粉碎得到苦荞粉,将苦荞粉加7-9倍体积的30-60%甲醇溶液,加热回流提取3-5小时,固液分离,回收甲醇溶液,使得提取物呈稠膏状,将提取物进行干燥,即可;其他方式严格按照实施例2进行;
第六组:将改性活性炭替换为活性炭,去掉改性的处理,其他方式严格按照实施例2进行。
观察上述六组的丹竹液的的感官品质、理化品质等指标精选测定,结果如表1所示:
表1六组丹竹液品质对比
根据表1可知,通过本申请的制备方法得到的保健竹液饮品清澈透亮,2个月后再观察,色泽依然清澈透亮,对比于其他组别具有显著进步。
另外,本申请的清热降火丹竹液符合食品安全的标准,检验报告如表2所示:
表2本申请实施例2所得清热降火丹竹液的检验报告
根据表2可知,在通过一系列处理增加其保健功效、提升口感、改善外观的情况下,本申请的清热降火丹竹液符合食品安全的标准,能保障产品质量。且其总皂苷、总黄酮、氨基酸含量均比市面上的一般饮品要高。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (7)
1.一种清热降火的丹竹液,其特征在于,该清热降火丹竹液主要由以下重量份的原料组成:丹竹液10-20份、桑皮4-9份、麦冬3-8份、金莲花3-8份和罗汉果5-10份。
2.根据权利要求1所述的一种清热降火的丹竹液,其特征在于,所述清热降火丹竹液主要由以下重量份的原料组成:丹竹液15份、桑皮7份、麦冬6份、金莲花6份和罗汉果7份。
3.根据权利要求1-2任一项所述的一种清热降火的丹竹液的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)功能助剂的制备:取桑皮、麦冬和金莲花洗净,于55-65℃下烘干3-5h后,加入三者总质量5-8的蒸馏水浸泡10-15min后将其煮沸,接着降温至48-55℃,再在其中加入桑皮、麦冬和金莲花总质量1-3%的蜂蜜,混合均匀后放入发酵罐内,发酵罐中加入混合物总质量0.01-0.03%的酵母菌,于温度为30-35℃、湿度为28-30%的条件下培养3-6天,将发酵罐内的物料取出过滤,取滤液浓缩至滤液原体积的1/3,得到功能助剂,备用;
(2)甜味剂的制备:在罗汉果中加入其质量8-10倍的水,混合煎煮15-20min,过滤,得到滤液A和滤渣,将滤渣用同样的方式进行煎煮,过滤取滤液,得到滤液B;将滤液A与滤液B合并,过滤,接着采用柱层析脱色脱臭,接着在得到清液中按重量比例添加0.01-0.02%的果胶酶,0.1-0.4%的木瓜蛋白酶,搅拌均匀,在温度为40-55℃下酶解20-30min,接着按清液重量比例加入1.0-2.0%的活性炭,静置35-45min,再用膜孔径为0.35μm的微滤膜将液体进行过滤,所得滤液浓缩至滤液原体积的1/2,得到甜味剂,备用;
(3)丹竹液的制备:选择新鲜丹竹,洗净,切成小片,接着在其中加入丹竹质量3-5倍量的水,混合破碎成竹浆,将竹浆送入酶解罐中,然后调节酶解罐的温度为85-95℃,接着自然降温,当降温至48-55℃时,在竹浆中加入由纤维素酶、蛋白酶和果胶酶组成的复合酶并将罐内物料搅匀,于温度为48-55℃的条件下酶解4-6h;将经酶解后的物料进行抽滤,接着将所得滤液在温度为45-50℃下采用膜过滤,收集所得液体,得到丹竹液,备用;
(4)调配:将步骤(1)所得功能助剂、步骤(2)所得甜味剂、步骤(3)所得丹竹液混合,搅拌均匀,得到混合液;
(5)澄清处理:在步骤(4)所得混合液中加入混合液质量0.5-1%的澄清剂,充分混匀后室温下静置60-180min,上清部分进行超滤处理得到清汁A,在离心力为270×g、离心时间为25-35min的条件下,将接近沉淀的部分进行离心处理,然后再将该部分离心处理后的上清液进行超滤处理得到清汁B;
(6)灭菌、灌装:将清汁A和清汁B充分混匀,接着进行灌装,超高温瞬间杀菌,即得清热降火丹竹液成品。
4.根据权利要求3所述的一种清热降火的丹竹液的制备方法,其特征在于,所述步骤(5)中的澄清剂为球形结构,包括内核的维稳层、包裹维稳层的澄清层和包裹渗透层的除杂层;所述维稳层的直径为8-12mm,所述澄清层的厚度为维稳层的直径的1/4-1/2;所述除杂层的厚度为澄清层厚度的1/5-1/4。
5.根据权利要求1所述的一种清热降火的丹竹液的制备方法,其特征在于,所述维稳层由壳聚糖、羧甲基纤维素钠按照质量比为2-3:1的比例混合而得;所述澄清层由食品级海藻酸钠、茶多酚按照质量比为1:2的比例混合而得;所述除杂层由苦荞提取物提取物和改性活性炭按照质量比为2:1的比例混合而得。
6.根据权利要求1所述的一种清热降火的丹竹液的制备方法,其特征在于,所述苦荞提取物具体制备过程如下:将苦荞干燥至水分少于8%,接着进行粉碎得到苦荞粉,将苦荞粉加7-9倍体积的30-60%甲醇溶液,加热回流提取3-5小时,固液分离,回收甲醇溶液,使得提取物呈稠膏状,用水饱和正丁醇对稠膏状提取物萃取2-5次,回收溶剂后,使用旋转蒸发仪将萃取所得提取物进行蒸发浓缩至原体积8-10%,将浓缩液使用恒温水浴锅在100℃下进行水浴干燥至固体析出,然后使用真空干燥箱在50-70℃下真空干燥8-10h,得到苦荞提取物。
7.根据权利要求1所述的一种清热降火的丹竹液的制备方法,其特征在于,所述改性活性炭通过以下方法得到:将活性炭以1:4的体积比与去离子水混合并搅拌均匀,然后100-180℃下干燥10-20h;将干燥后的活性炭置于棓酸中浸泡1-1.5h,接着蒸馏水将浸泡后的活性炭洗至中性,烘干,即可得到所述改性活性炭。
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