CN111011852A - 一种具有保肝功能的人参方便食品的制备方法 - Google Patents
一种具有保肝功能的人参方便食品的制备方法 Download PDFInfo
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- CN111011852A CN111011852A CN201911369437.1A CN201911369437A CN111011852A CN 111011852 A CN111011852 A CN 111011852A CN 201911369437 A CN201911369437 A CN 201911369437A CN 111011852 A CN111011852 A CN 111011852A
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- red ginseng
- ginseng
- enzymolysis
- precipitate
- parts
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Abstract
本发明公开了一种具有保肝功能的人参方便食品的制备方法,将红参高压蒸制、打浆、过胶体磨后超声波辅助分步酶解,离心后二次超声波辅助分步酶解红参沉淀,合并两次灭酶后酶解液;将粉碎、浸泡后的茯苓、甘草、栀子、山楂、山药、黄精、广藿香和菊花、蒲公英、枸杞子进行二次煎煮,合并两次煎煮的上清液;将酶解液与上清液合并,加入辅料制得不同形式的人参方便食品。本发明产品口感酸甜,形式多样且有缓解细胞氧化应激,保护肝脏的功能。制备方法中对高压蒸制后的红参间歇使用超声波辅助分步酶解,小分子活性物质得率较传统方法可提高5%~10%,酶解时间至少可缩短25%,且提高了生物利用率。
Description
技术领域
本发明属于食品加工技术领域,公开了一种具有保肝功能的人参方便食品的制备方法,为一种新的制备方法。
背景技术
由于遗传和生活方式的改变,肝病成为威胁人们健康的主要疾病之一。肝病是指发生在肝脏的病变,包括乙肝,甲肝,丙肝,肝硬化,脂肪化,肝癌,酒精肝等等多种肝病。肝病的常见症状有胀痛或不适,恶心,厌油腻,食后胀满或有黄疸,口干,大便或干或溏,小便黄,面色萎黄无华等。
人参中含有Rg1、Rg3、Rk1、Re等人参皂苷,研究表明这些活性因子具有抗氧化、预防肿瘤等功能。在医学中可以通过人参皂苷来缓解氧化应激,抑制肝细胞的凋亡,从而预防、治疗不同种类的肝病。研究表明,β-葡萄糖苷酶可以使人参中的活性物质人参皂苷发生脱糖基作用,脱去糖基,从而增加生物利用度;蛋白酶可以使大分子的蛋白质水解为小分子肽链,更易被人体吸收。
超声波辅助酶解法中,声波可以产生高速、强烈的空化效应和搅拌作用,破坏所需酶解物质的细胞,使溶剂渗透到细胞中,缩短酶解时间,提高酶解效率。
中国专利公报公开的:1、CN103720811A公开了一种保肝药物的制备方法,由生山楂、人参、乳香、生首乌、赤芍粉碎均匀后得冲剂;有健脾补肾,理气活血,降脂保肝等功效,用于治疗脂肪肝以及高脂引起的肝硬化等症状。2、CN106860495A公开了一种降脂保肝中药组合物,以柴胡茎叶、白芍、甘草、山楂、丹参、泽泻为原料经粉碎、压榨、研磨、过筛、萃取、水提、醇提、层析等方法加工制成的药剂、保健品或食品,产品形式为茶剂、饮料、口服液、合剂、颗粒剂、胶囊剂、片剂、糖浆、含片、咀嚼片、冲剂、丸剂、滴丸或注射剂;有保肝护肝、软化血管和降血脂的功效,用于中老年人群因糖脂代谢紊乱所致的脂肪肝,高血脂,血管硬化等症状和疾病。3、CN107320625A公开了一种专注于亚健康人群的保肝护肾中药保健配方及其制备方法,中由枸杞提取物,人参提取物,蛹虫草提取物,黄精提取物,橘皮提取物经过热加工,过滤、浓缩可制成固体饮料剂、软饮料剂、片剂、胶囊剂、颗粒剂;用于提神固体、生精补气、保护肝肾防损伤提高人体免疫能力。在《中华人民共和国药典》中,也有乙肝宁颗粒、石斛夜光丸、平肝舒洛丸等传统药方,从中医药的角度达到疏肝理气,平肝熄风的效果。
发明内容
本发明的目的在于提供一种具有保肝功能的人参方便食品的制备方法,制备得到的产品包括润肺功能的人参膏、即食人参粉、人参饮品等,产品口感酸甜,感官价值高,具有缓解细胞氧化应激,保护肝脏的功能。
本发明公开的一种具有保肝功能的人参方便食品的制备方法,包括如下步骤:
(1)将红参置于高压锅中0.1 MPa蒸制20 ~ 40 min使其软化,加入其质量10倍的冷水,打浆处理,并通过胶体磨制备超细红参液;调节红参液pH为5 ~ 6,加入1% ~ 2%的α-淀粉酶,升温至95 ℃酶解2 ~ 3 h;调节其温度为40 ~ 60 ℃、pH为4 ~ 5,加入2% ~ 4%的复合酶,酶解2 ~ 3 h;灭酶、冷却后离心处理,将红参酶解液与红参沉淀分离;
(2) 在步骤(1)的分步酶解过程中,间歇使用超声波辅助,超声波功率为400 ~ 600 W,超声波时间为2 ~ 3 h,间歇时间为10 min;
(3) 向步骤(1)的红参沉淀中加入其质量6倍的冷水并搅拌均匀,调节红参液pH为5 ~6,加入1% ~ 2%的α-淀粉酶,升温至95 ℃酶解1 ~ 1.5 h;调节其温度为40 ~ 60 ℃、pH为4~ 5,加入2% ~ 4%的复合酶,酶解1 ~ 1.5 h。灭酶、冷却后离心处理,将红参酶解液与红参沉淀分离;
(4) 在步骤(3)的分步酶解过程中,间歇使用超声波辅助,超声波功率为400 ~ 600 W,超声波时间为1 ~ 1.5 h,间歇时间为10 min;
(5) 合并步骤(1)、步骤(3)所得红参酶解液;
(6) 将已经干燥的茯苓、甘草、栀子、山楂、山药、黄精、广藿香按比例称量后粉碎至40~ 60目。将其置于其质量10倍的冷水中浸泡30 ~ 40 min,升温至100 ℃煎煮60 min。冷却后离心处理,将上清液与沉淀分离;
(7) 向步骤(6)的沉淀中加入其质量6倍的冷水并搅拌均匀,沸水煎煮30 min,加入按比例称量好的菊花、蒲公英、枸杞子,沸水煎煮30 min。冷却后离心处理,将上清液与沉淀分离;
(8) 合并步骤(6)、步骤(7)所得上清液;
(9) 将步骤(5)所得红参酶解液与步骤(8)所得上清液按1:1混合,分别加入蜂蜜、赤藓糖醇、木糖醇、麦芽糊精、木糖醇、柠檬酸和维生素E等辅料制得不同类型的具有保肝功能的人参方便食品。
上述步骤(1)、步骤(3)中所述的复合酶是β-葡萄糖苷酶、纤维素酶和蛋白酶按1:1:1复配所得。
上述 步骤(1)、步骤(3)、步骤(6)、步骤(7)中离心转速为3000 ~ 8000 r/min,离心时间为15 ~ 30 min。
步骤(6)中原料组分,按重量份数计包括:茯苓10 ~ 15份、甘草2 ~ 10份、栀子6 ~ 9份、山楂9 ~ 12份、山药15 ~ 30份、黄精9 ~ 15份、广藿香3 ~ 10份。
上述步骤(7)中原料组分,按重量份数计包括:菊花5 ~ 10份、蒲公英10 ~ 15份、枸杞子6 ~ 12份。
上述步骤(9)所得的人参方便食品的产品形式包括但不限于膏、即食粉、饮品等。
为便于更好地理解本发明,下面对本发明中的原料作出进一步说明。
茯苓:性甘、淡,平。归心、肺、脾、肾经。利水渗湿,健脾,宁心。用于脾虚食少,便溏泄泻,心神不安,惊悸失眠。
甘草:性甘,平。归心、肺、脾、胃经。补脾益气,清热解毒,缓急止痛,调和诸药。用于脾胃虚弱,倦怠乏力,心悸气短,四肢挛急疼痛。
栀子:性苦,寒。归心、肺、三焦经。泻火除烦,清热利湿,凉血解毒。用于热病心烦,湿热黄疸,淋证涩痛,目赤肿痛,火毒疮疡。
山楂:性酸、甘,微温。归脾、胃、肝经。消食健胃,行气散瘀,化浊降脂。用于肉食积滞,心腹刺痛,胸痹心痛,疝气疼痛。
山药:性甘,平。归脾、肺、肾经。补脾养胃,生津益肺,补肾涩精。用于脾虚食少,久泻不止,肺虚咳喘,肾虚遗精,带下,尿频,虚热消渴。
黄精:性甘,平。归脾、肺,肾经。补气养阴,健脾,润肺,益肾。用于脾胃气虚,胃阴不足,口干食少,精血不足,须发早白,内热消渴。
广藿香:性辛,微温。归脾、胃、肺经。芳香化浊,和中止呕,发表解暑。用于湿浊中阻,湿温初起,发热倦怠,胸闷不舒,腹痛吐泻。
菊花:性甘、苦,微寒。归肺、肝经。散风清热,平肝明目,清热解毒。用于目赤肿痛,眼目昏花,疮痈肿毒。
蒲公英:性苦、甘,寒。归肝、胃经。清热解毒,消肿散结,利尿通淋。用于目赤,咽痛,肺痈,肠痈,湿热黄疸,热淋涩痛。
枸杞子:性甘,平。归肝,肾经。滋补肝肾,益精明目。用于虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,目昏不明。
本发明积极效果在于:
将传统药方与现代工艺相结合,采用药食同源性植物为主要原料,原料易得,配比科学,本发明产品口感酸甜形、式多样且具有缓解细胞氧化应激,保护肝脏的功能。制备方法中对高压蒸制后的红参采用分步酶解工艺与超声波法相结合的工艺,小分子活性物质得率较传统方法可提高5% ~ 10%,酶解时间至少可缩短25%,且提高了生物利用率,使人参相关产品的附加值得以提高。
具体实施方式
通过以下实施例进一步举例描述本发明,并不以任何方式限制本发明,在不背离本发明的技术解决方案的前提下,对本发明所作的本领域普通技术人员容易实现的任何改动或改变都将落入本发明的权利要求范围之内。
实施例1
(1) 将40 g红参红参置于高压锅中0.1 MPa蒸制20 min使其软化,加入400 mL的冷水打浆处理,并通过胶体磨制备超细红参液。调节其pH为5,加4 g的α-淀粉酶,升温至95 ℃酶解2 h;调节其温度为50 ℃、pH为4 ,加入3 g的β-葡萄糖苷酶、3 g的纤维素酶和3 g的蛋白酶,酶解2 h;灭酶、冷却后7000 r/min离心15 min,将红参酶解液与红参沉淀分离;酶解过程中间歇使用超声波辅助,超声波功率为400 W,超声波时间为2 h,间歇时间为10 min;
(2) 向步骤(1)的红参沉淀中加入240 mL的冷水并搅拌均匀,调节红参液pH为5,加入2.4 g的α-淀粉酶,升温至95 ℃酶解1.5 h;调节其温度为50 ℃、pH为4,加入1.6 g的β-葡萄糖苷酶、1.6 g的纤维素酶和1.6 g的蛋白酶,酶解1.5 h;灭酶、冷却后7000 r/min离心15min,将红参酶解液与红参沉淀分离;酶解过程中间歇使用超声波辅助,超声波功率为400W,超声波时间为1 h,间歇时间为10 min;
(3) 合并步骤(1)、步骤(2)所得红参酶解液;
(4) 将已经干燥好的10 g茯苓、5 g甘草、6 g栀子、4 g山楂、15 g山药、9 g黄精、3 g广藿香按比例称量后粉碎至40目;将其置于520 mL的冷水中浸泡40 min,升温至100 ℃煎煮60 min;冷却后7000 r/min离心15 min,将上清液与沉淀分离;
(5) 向步骤(4)的沉淀中加入312 mL的冷水并搅拌均匀,沸水煎煮30 min,加入5 g菊花、10 g蒲公英、6 g枸杞子,沸水煎煮30 min;冷却后7000 r/min离心15 min,将上清液与沉淀分离;
(6) 合并步骤(4)、步骤(5)所得上清液;
(7) 将步骤(3)所得红参酶解液与步骤(6)所得上清液各取200 mL,浓缩至适量,煮沸后加入120 g的蜂蜜,浓缩至适量得到一种具有保肝功能的人参膏。
实施例2
(1)将60 g红参红参置于高压锅中0.1 MPa蒸制40 min使其软化,加入600 mL的冷水打浆处理,并通过胶体磨制备超细红参液;调节其pH为5.5,加7 g的α-淀粉酶,升温至95 ℃酶解2.5 h;调节其温度为50 ℃、pH为4.5,加入4 g的β-葡萄糖苷酶、4 g的纤维素酶和4 g的蛋白酶,酶解2.5 h;灭酶、冷却后6000 r/min离心20 min,将红参酶解液与红参沉淀分离;酶解过程中间歇使用超声波辅助,超声波功率为500 W,超声波时间为2.5 h,间歇时间为10min;
(2)向步骤(1)的红参沉淀中加入360 mL的冷水并搅拌均匀,调节红参液pH为5.5,加入4.2 g的α-淀粉酶,升温至95 ℃酶解1 h;调节其温度为50 ℃、pH为4.5,加入2.4 g的β-葡萄糖苷酶、2.4 g的纤维素酶和2.4 g的蛋白酶,酶解1 h;灭酶、冷却后6000 r/min离心20min,将红参酶解液与红参沉淀分离;酶解过程中间歇使用超声波辅助,超声波功率为500W,超声波时间为1 h,间歇时间为10 min;
(3) 合并步骤(1)、步骤(2)所得红参酶解液;
(4) 将已经干燥好的12 g茯苓、8 g甘草、8 g栀子、10 g山楂、20 g山药、10 g黄精、5g广藿香按比例称量后粉碎至40目;将其置于730 mL的冷水中浸泡40 min,升温至100 ℃煎煮60 min。冷却后6000 r/min离心20 min,将上清液与沉淀分离;
(5) 向步骤(4)的沉淀中加入438 mL的冷水并搅拌均匀,沸水煎煮30 min,加入8 g菊花、10 g蒲公英、10 g枸杞子,沸水煎煮30 min;冷却后6000 r/min离心20 min,将上清液与沉淀分离;
(6) 合并步骤(4)、步骤(5)所得上清液;
(7) 将步骤(3)所得红参酶解液与步骤(6)所得上清液各取150 mL,浓缩至适量,煮沸后加入90 g的蜂蜜,浓缩至适量得到具有一种保肝功能的人参方便食品;
(7)将步骤(3)所得红参酶解液与步骤(6)所得上清液各取150 mL,加入赤藓糖醇3 g、木糖醇6 g、麦芽糊精45g,均质后浓缩至适量,对其进行喷雾干燥,得到一种具有保肝功能的即食人参粉。
实施例3
(1)将60 g红参红参置于高压锅中0.1 MPa蒸制30 min使其软化,加入600 mL的冷水打浆处理,并通过胶体磨制备超细红参液;调节其pH为6,加10 g的α-淀粉酶,升温至95 ℃酶解2 h;调节其温度为55 ℃、pH为5,加入5 g的β-葡萄糖苷酶、5 g的纤维素酶和5 g的蛋白酶,酶解2 h;灭酶、冷却后4000 r/min离心25 min,将红参酶解液与红参沉淀分离;酶解过程中间歇使用超声波辅助,超声波功率为600 W,超声波时间为2 h,间歇时间为10 min;
(2)向步骤(1)的红参沉淀中加入360 mL的冷水并搅拌均匀,调节红参液pH为6,加入6g的α-淀粉酶,升温至95 ℃酶解1 h;调节其温度为55 ℃、pH为5,加入3 g的β-葡萄糖苷酶、3 g的纤维素酶和3 g的蛋白酶,酶解1 h;灭酶、冷却后4000 r/min离心25 min,将红参酶解液与红参沉淀分离;酶解过程中间歇使用超声波辅助,超声波功率为600 W,超声波时间为1h,间歇时间为10 min;
(3) 合并步骤(1)、步骤(2)所得红参酶解液;
(4) 将已经干燥好的15 g茯苓、10 g甘草、9 g栀子、12 g山楂、30 g山药、15 g黄精、10g广藿香按比例称量后粉碎至40目;将其置于1010 mL的冷水中浸泡40 min,升温至100 ℃煎煮60 min;冷却后5000 r/min离心25 min,将上清液与沉淀分离;
(5) 向步骤(4)的沉淀中加入606 mL的冷水并搅拌均匀,沸水煎煮30 min,加入10 g菊花、15 g蒲公英、12 g枸杞子,沸水煎煮30 min;冷却后5000 r/min离心25 min,将上清液与沉淀分离;
(6) 合并步骤(4)、步骤(5)所得上清液;
(7)将步骤(3)所得红参酶解液与步骤(6)所得上清液各取100 mL,加入蜂蜜80g、赤藓糖醇8 g、木糖醇20 g、柠檬酸1g、维生素E 1g、纯净水800mL,搅拌均匀后预热均质,将均质好的溶液杀菌后进行灌装,得到一种具有保肝功能的人参饮品。
试验例:
本发明实施例1~实施例3制备的产品与传统工艺制备的产品相比,本发明经高压蒸制后两次分步酶解,小分子活性物质得率较传统酶解方法提高5%、8%及10%,制备方法中对高压蒸制后的红参间歇使用超声波辅助分步酶解,酶解时间至少可缩短25%,且提高了生物利用率。
Claims (6)
1.一种具有保肝功能的人参方便食品的制备方法,其特征在于包括如下步骤:
将红参置于高压锅中0.1 MPa蒸制20 ~ 40 min使其软化,加入其质量10倍的冷水,打浆处理,并通过胶体磨制备超细红参液;调节红参液pH为5 ~ 6,加入1% ~ 2%的α-淀粉酶,升温至95 ℃酶解2 ~ 3 h;调节其温度为40 ~ 60 ℃、pH为4 ~ 5,加入2% ~ 4%的复合酶,酶解2 ~ 3 h;灭酶、冷却后离心处理,将红参酶解液与红参沉淀分离;
(2) 在步骤(1)的分步酶解过程中,间歇使用超声波辅助,超声波功率为400 ~ 600 W,超声波时间为2 ~ 3 h,间歇时间为10 min;
(3) 向步骤(1)的红参沉淀中加入其质量6倍的冷水并搅拌均匀,调节红参液pH为5 ~6,加入1% ~ 2%的α-淀粉酶,升温至95 ℃酶解1 ~ 1.5 h;调节其温度为40 ~ 60 ℃、pH为4~ 5,加入2% ~ 4%的复合酶,酶解1 ~ 1.5 h;灭酶、冷却后离心处理,将红参酶解液与红参沉淀分离;
(4) 在步骤(3)的分步酶解过程中,间歇使用超声波辅助,超声波功率为400 ~ 600 W,超声波时间为1 ~ 1.5 h,间歇时间为10 min;
(5) 合并步骤(1)、步骤(3)所得红参酶解液;
(6) 将已经干燥的茯苓、甘草、栀子、山楂、山药、黄精、广藿香按比例称量后粉碎至40~ 60目;将其置于其质量10倍的冷水中浸泡30 ~ 40 min,升温至100 ℃煎煮60 min;冷却后离心处理,将上清液与沉淀分离;
(7) 向步骤(6)的沉淀中加入其质量6倍的冷水并搅拌均匀,沸水煎煮30 min,加入按比例称量好的菊花、蒲公英、枸杞子,沸水煎煮30 min;冷却后离心处理,将上清液与沉淀分离;
(8) 合并步骤(6)、步骤(7)所得上清液;
(9) 将步骤(5)所得红参酶解液与步骤(8)所得上清液按1:1混合,分别加入蜂蜜、赤藓糖醇、木糖醇、麦芽糊精、木糖醇、柠檬酸和维生素E等辅料制得不同类型的具有保肝功能的人参方便食品。
2.根据权利要求1所述的一种具有保肝功能的人参方便食品,其特征在于:
上述步骤(1)、步骤(3)中所述的复合酶是β-葡萄糖苷酶、纤维素酶和蛋白酶按1:1:1复配所得。
3.根据权利要求1所述的一种具有保肝功能的人参方便食品,其特征在于:
上述(1)、(3)、(6)、(7)中离心转速为3000 ~ 8000 r/min,离心时间为15 ~ 30 min。
4.根据权利要求1所述的一种具有保肝功能的人参方便食品,其特征在于:
上述(6)中干燥后的原料组分为茯苓10 ~ 15份、甘草2 ~ 10份、栀子6 ~ 9份、山楂9 ~12份、山药15 ~ 30份、黄精9 ~ 15份、广藿香3 ~ 10份。
5.根据权利要求1所述的一种具有保肝功能的人参方便食品,其特征在于:
上述(7)中加入的原料组分为菊花5 ~ 10份、蒲公英10 ~ 15份、枸杞子6 ~ 12份。
6.根据权利要求1所述的一种具有保肝功能的人参方便食品,其特征在于:
上述(9)所得的人参方便食品的产品形式包括但不限于膏、即食粉、饮品等。
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