CN111134304A - 一种健胃消食果冻及其制备方法 - Google Patents
一种健胃消食果冻及其制备方法 Download PDFInfo
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- CN111134304A CN111134304A CN201911212893.5A CN201911212893A CN111134304A CN 111134304 A CN111134304 A CN 111134304A CN 201911212893 A CN201911212893 A CN 201911212893A CN 111134304 A CN111134304 A CN 111134304A
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Abstract
本发明公开了一种健胃消食果冻及其制备方法，由下述重量份的原料制成：鸡内金10‑40份、山楂10‑40份、陈皮10‑30份、炒麦芽10‑40份、谷芽10‑50份、麦芽糖醇1‑20份、卡拉胶0.3‑1.0份、刺槐豆胶0.1‑0.8份、山梨酸钾0‑0.05份。本发明以鸡内金、山楂、炒麦芽等药食同源原料为主要原料，先通过酶解技术很好地提高了鸡内金中蛋白质、脂肪类成分及微量元素的提取率，更利于被人体所吸收；再通过将酶解液与山楂、陈皮等药材共同煎煮，制成果冻形式，使其制得的保健果冻酸甜可口，水润有弹性，风味独特，健胃消食、行气健脾功效更显著。
Description
技术领域
本发明属于食品技术领域，具体涉及一种健胃消食果冻及其制备方法。
背景技术
随着现阶段社会生活节奏的不断加快，消化不良已成为一种流行性的临床症候群，消化不良是指慢性或复发性上腹疼痛或不适，包括腹胀、嗳气、早饱、食欲下降、恶心、呕吐等症状。常见用于治疗消化不良的中药有山楂、神曲、麦芽、谷芽、莱菔子、鸡内金等。
鸡内金为雉科动物家鸡的干燥沙囊内壁，鸡内金主要含蛋白质及多种氨基酸，胃泌素，角蛋白，微量胃蛋白酶，淀粉酶，多种维生素等，具有健胃消食，涩精止遗，通淋化石的功效，可用于治疗消化不良，呕吐泻痢，小儿疳积，遗尿，遗精等症状。然而，鸡内金成本较高，且有效成分难以有效地得到提取利用；目前鸡内金的炮制方法主要有醋制、生用、粉碎、炒制等，药用中多以粉碎为主，但其水溶性不理想，且鸡内金本身带有明显的腥味，效果很难令人满意。
果冻，又名啫喱，多以水、糖、胶、果汁果肉等为主要原料，经溶胶、调配、灌装、杀菌、冷却等多道工序制成的胶冻半固态保健食品，果冻外观晶莹、清爽嫩滑、甜而不腻，深受儿童及女性朋友的喜爱。目前以鸡内金为主要原料开发健胃消食功效性果冻食品的专利相对较少。专利CN201610800033.3公开了一种含有山药、白扁豆、鸡内金、山楂的组合物，其鸡内金作超微粉处理，并未经过提取，有效成分难以被吸收；专利CN201210270944.1公开了一种具有肠胃调节作用的果冻及其制备方法，其鸡内金与山楂、茯苓等药材共煎，且含量低，有效成分难以得到提取保留。
发明内容
为了克服上述现有技术的不足，本发明的首要目的在于提供一种健胃消食果冻，该果冻不仅有效地保留了鸡内金中蛋白质、氨基酸等有效成分，且酸甜可口，水润有弹性，风味独特，具有健胃消食、行气健脾的功效。
本发明的另一目的在于提供上述健胃消食果冻的制备方法。
本发明是通过以下技术方案实现：
一种健胃消食果冻，由下述重量份的原料制成：鸡内金10-40份、山楂10-40份、陈皮10-30份、炒麦芽10-40份、谷芽10-50份、麦芽糖醇1-20份、卡拉胶0.3-1.0份、刺槐豆胶0.1-0.8份、山梨酸钾0-0.05份。
本发明以鸡内金、山楂、炒麦芽等药食同源原料为主要原料，鸡内金健胃消食、涩精止遗，山楂行气散瘀，炒麦芽行气消食，谷芽健脾开胃，陈皮理气健脾，诸药合用，可起健胃消食、行气健脾的功效，适用于食积不消、脾胃虚弱、脘腹胀满的人群。
作为进一步优选的技术方案，所述的一种健胃消食果冻，由下述重量份的原料制成：鸡内金20-30份、山楂20-30份、陈皮20-30份、炒麦芽20-30份、谷芽20-30份、麦芽糖醇5-10份、卡拉胶0.5-0.8份、刺槐豆胶0.3-0.5份、山梨酸钾0.03-0.05份。
更优选地，所述的一种健胃消食果冻，由下述重量份的原料制成：鸡内金30份、山楂30份、陈皮30份、炒麦芽30份、谷芽30份、麦芽糖醇10份、卡拉胶0.8份、刺槐豆胶0.4份、山梨酸钾0.05份。
本发明还公开了上述健胃消食果冻的制备方法，包括如下步骤：
(a)取鸡内金，粉碎，加8-20倍水，调节pH值，加入酶进行酶解，得到酶解液，备用；
(b)取酶解液，与山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加8-12倍量水，煎煮1-2小时，滤过，得提取液A；第二次加6-8倍量水，煎煮1-2小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
(c)取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
(d)取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，煮沸5-10分钟；再加入浓缩液B，加入山梨酸钾混匀，包装，灭菌，即得。
鸡内金主要含蛋白质及多种氨基酸，胃泌素，角蛋白，微量胃蛋白酶，淀粉酶，多种维生素等，通常的粉碎、煎煮等工艺很难将鸡内金的有效成分充分提取出来。本发明先将鸡内金进行酶解，酶解液再与其它药材一起煎煮，此工艺能很好地提高鸡内金中蛋白质、脂肪类成分及微量元素的提取率和保留率，更利于被人体所吸收；且鸡内金与山楂、陈皮等药材共煮，对其本身的腥味有一定的掩盖作用，使最终的果冻成品口感更佳。
影响鸡内金酶解的因素主要有鸡内金粉碎度、pH值、酶的种类及加入量、酶解的温度及时间等，其中pH值和酶解温度参照酶原料厂家提供的条件，为保证鸡内金充分酶解和适当考虑生产成本，本发明以蛋白质提取率为指标，对酶解的工艺进行了优化研究，结果如表1-表4。
表1不同粉碎度酶解对蛋白质提取率影响
| 序号 | 粉碎度 | 蛋白质提取率％ |
| 1 | 10目 | 0.96 |
| 2 | 30目 | 1.43 |
| 3 | 80目 | 2.21 |
| 4 | 120目 | 2.23 |
表1结果表明，随着目数的增大，酶解越彻底，蛋白质提取率不断升高，当粉碎过120目时，蛋白质提取率升高趋势不明显，为方便生产操作，因此优选80目为最佳酶解粉碎度。
表2不同酶种类酶解对蛋白质提取率影响
| 序号 | 酶种类 | 蛋白质提取率％ |
| 1 | 中性蛋白酶 | 2.29 |
| 2 | 胃蛋白酶 | 2.13 |
| 3 | 胰蛋白酶 | 2.16 |
表2结果表明，上述三种蛋白酶对鸡内金的酶解效率几乎相当，因此，本发明所述的酶为中性蛋白酶、胃蛋白酶或胰蛋白酶中的一种或几种。
表3不同酶解时间对蛋白质提取率影响
| 序号 | 酶解时间(分钟) | 蛋白质提取率％ |
| 1 | 30 | 1.35 |
| 2 | 60 | 2.06 |
| 3 | 120 | 2.30 |
| 4 | 180 | 2.41 |
| 5 | 240 | 2.45 |
由表3结果表明，随着酶解时间的增加，蛋白质提取率不断升高，到180分钟时蛋白质提取率趋于稳定，因此，本发明优选60-180分钟为最佳酶解时间。
表4不同酶加入量对蛋白质提取率影响
| 序号 | 酶加入量(％) | 蛋白质提取率％ |
| 1 | 0 | 1.29 |
| 2 | 0.2 | 2.25 |
| 3 | 0.5 | 2.39 |
| 4 | 1.0 | 2.45 |
| 5 | 2.0 | 2.49 |
由表4结果表明，随着酶加入量的增加，蛋白质提取率不断升高，当加入量占鸡内金质量的1.0％时，蛋白质提取率趋于稳定，因此优选占鸡内金质量的0.2-1.0％为最佳酶加入量。
优选地，所述鸡内金酶解工艺如下：鸡内金粉碎过80目，调节pH值至6-8；所述酶为中性蛋白酶、胃蛋白酶或胰蛋白酶，加入量占鸡内金质量的0.2-1.0％；所述酶解温度为45-50℃，酶解时间为1-3小时。
本发明步骤(b)中，提取液A未进行浓缩，目的是为尽可能保留山楂和陈皮的香气，以掩盖鸡内金腥味。
本发明步骤(d)中，取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，煮沸5-10分钟的目的一方面是使胶糖混合物充分溶解，另一方面是由于酶解液富含蛋白质，煮沸能确保微生物被杀灭，起到灭菌作用。因提取液A浓度较稀，故先将提取液A与胶糖混合物混合，有利于果冻基质的分散溶解。
与现有技术相比，本发明具有如下有益效果：
本发明以鸡内金、山楂、炒麦芽等药食同源原料为主要原料，先通过酶解技术很好地提高了鸡内金中蛋白质、脂肪类成分及微量元素的提取率和保留率，更利于被人体所吸收；再通过将酶解后鸡内金与山楂、陈皮等药材共同煎煮，很好地改善了鸡内金的腥味，并有效地保留了鸡内金中蛋白质、氨基酸等有效成分，使其制得的保健果冻酸甜可口，水润有弹性，风味独特，健胃消食、行气健脾功效更显著。
具体实施方式
下面通过具体实施方式来进一步说明本发明，以下实施例为本发明具体的实施方式，但本发明的实施方式并不受下述实施例的限制。
实施例1：
原料配比：
鸡内金30份、山楂30份、陈皮30份、炒麦芽30份、谷芽30份、麦芽糖醇10份、卡拉胶0.8份、刺槐豆胶0.4份、山梨酸钾0.05份。
其制备工艺包括如下步骤：
(a)取鸡内金，粉碎过80目，加15倍水，调节pH值为7.0，加入0.3％中性蛋白酶，46℃酶解2小时，得到酶解液，备用；
(b)取酶解液，与山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加8倍量水，煎煮2小时，滤过，得提取液A；第二次加6倍量水，煎煮1小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
(c)取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
(d)取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，煮沸5-10分钟；再加入浓缩液B，加入山梨酸钾混匀，包装，灭菌，即得。
实施例2：
原料配比：
鸡内金25份、山楂20份、陈皮20份、炒麦芽25份、谷芽25份、麦芽糖醇12份、卡拉胶0.5份、刺槐豆胶0.5份、山梨酸钾0.03份。
其制备工艺包括如下步骤：
(a)取鸡内金，粉碎过80目，加12倍水，调节pH值为7.5，加入0.5％中性蛋白酶，50℃酶解1.5小时，得到酶解液，备用；
(b)取酶解液，与山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加10倍量水，煎煮2小时，滤过，得提取液A；第二次加8倍量水，煎煮1小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
(c)取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
(d)取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，煮沸5-10分钟；再加入浓缩液B，加入山梨酸钾混匀，包装，灭菌，即得。
实施例3：
原料配比：
鸡内金35份、山楂20份、陈皮30份、炒麦芽30份、谷芽25份、麦芽糖醇15份、卡拉胶1.0份、刺槐豆胶0.3份、山梨酸钾0.05份。
其制备工艺包括如下步骤：
(a)取鸡内金，粉碎过80目，加10倍水，调节pH值为8.0，加入1.0％胃蛋白酶，40℃酶解2小时，得到酶解液，备用；
(b)取酶解液，与山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加9倍量水，煎煮2小时，滤过，得提取液A；第二次加7倍量水，煎煮1小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
(c)取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
(d)取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，煮沸5-10分钟；再加入浓缩液B，加入山梨酸钾混匀，包装，灭菌，即得。
对比例1：
原料配比同实施例1。
其制备工艺包括如下步骤：
(a)取鸡内金粉碎过80目，加15倍水，调节pH值为7.0，加入0.3％中性蛋白酶，46℃酶解2小时，滤过，得到酶解液；
(b)山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加8倍量水，煎煮2小时，滤过，得提取液A；第二次加6倍量水，煎煮1小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
(c)取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
(d)取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，煮沸5-10分钟；再加入浓缩液B，加入山梨酸钾混匀，包装，灭菌，即得。
对比例2：
原料配比同实施例1。
其制备工艺包括如下步骤：
(a)取鸡内金与山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加8倍量水，煎煮2小时，滤过，得提取液A；第二次加6倍量水，煎煮1小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
(b)取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
(c)取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，再加入浓缩液B，加入山梨酸钾混匀，包装，灭菌，即得。
对比例3：
原料配比同实施例1。
(a)取鸡内金，超微粉碎成200-300目，得到鸡内金超微粉；
(b)山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加8倍量水，煎煮2小时，滤过，得提取液A；第二次加6倍量水，煎煮1小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
(c)取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
(d)取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，再加入浓缩液B，加入山梨酸钾、鸡内金超微粉混匀，包装，灭菌，即得。
分别取实施例1-3和对比例1-3的果冻，按以下方法测试其蛋白质提取率，品尝风味和口感，其结果如表5所示。
蛋白质提取率测定：取果冻5克，精密称定，置具塞三角瓶中，加热水40ml振摇使全部分散溶解，转移到50ml容量瓶中，加热水定容到刻度，摇匀，趁热滤过，取续滤液10克，精密称定，按GB5009.5《食品安全国家标准食品中蛋白质的测定》第一法测定蛋白质含量，计算蛋白质提取率。
表5实施例与对比例产品风味口感对比结果
由表5结果可以看出，与鸡内金直接粉碎、煎煮工艺相比，本发明通过先将鸡内金进行酶解，酶解液(含滤渣)再与其它药材一起煎煮，能很好地提高鸡内金中蛋白质的利用率，且制得的果冻改善了鸡内金的腥味，口感水润有弹性，酸甜可口。
人群试食试验：
选取40位年龄25-45岁的消化不良、肠胃不好的志愿者，随机分成两组，第一组服用实施例1样品，第二组服用对比例3果冻，两组的服用周期均为7天，每天吃2次，每次15克，服用7天后，记录志愿者服用感受。结果见表6。
表6产品服用测试结果对比
由上述结果可以看出，本发明通过先将鸡内金进行酶解，酶解液再与其它药材一起煎煮，其所制得的果冻不仅能改善鸡内金的腥味，口感水润有弹性，酸甜可口，且健胃消食功效明显提高。
Claims (8)
1.一种健胃消食果冻，其特征在于，由下述重量份的原料制成：鸡内金10-40份、山楂10-40份、陈皮10-30份、炒麦芽10-40份、谷芽10-50份、麦芽糖醇1-20份、卡拉胶0.3-1.0份、刺槐豆胶0.1-0.8份、山梨酸钾0-0.05份。
2.根据权利要求1所述的一种健胃消食果冻，其特征在于，由下述重量份的原料制成：鸡内金20-30份、山楂20-30份、陈皮20-30份、炒麦芽20-30份、谷芽20-30份、麦芽糖醇5-10份、卡拉胶0.5-0.8份、刺槐豆胶0.3-0.5份、山梨酸钾0.03-0.05份。
3.根据权利要求2所述的一种健胃消食果冻，其特征在于，由下述重量份的原料制成：鸡内金30份、山楂30份、陈皮30份、炒麦芽30份、谷芽30份、麦芽糖醇10份、卡拉胶0.8份、刺槐豆胶0.4份、山梨酸钾0.05份。
4.根据权利要求1-3任一项所述的一种健胃消食果冻的制备方法，其特征在于，包括如下步骤：
（a）取鸡内金，粉碎，加8-20倍水，调节pH值，加入酶进行酶解，得到酶解液，备用；
（b）取酶解液，与山楂、陈皮、炒麦芽和谷芽4味药材，加水煎煮提取两次，第一次加8-12倍量水，煎煮1-2小时，滤过，得提取液A；第二次加6-8倍量水，煎煮1-2小时，滤过，滤液浓缩到相对密度1.06-1.10，为浓缩液B；
（c）取拉卡胶、刺槐豆胶和麦芽糖醇混合均匀，得胶糖混合物；
（d）取胶糖混合物，加入提取液A，搅拌溶解至分散均匀，煮沸5-10分钟；再加入浓缩液B，加入山梨酸钾混匀，包装，灭菌，即得。
5.根据权利要求4所述的一种健胃消食果冻的制备方法，其特征在于，步骤（a）中，所述粉碎过80目筛。
6.根据权利要求4所述的一种健胃消食果冻的制备方法，其特征在于，步骤（a）中，所述调节pH值至6-8。
7.根据权利要求4所述的一种健胃消食果冻的制备方法，其特征在于，步骤（a）中，所述酶为中性蛋白酶、胃蛋白酶或胰蛋白酶，加入量占鸡内金质量的0.2-1.0%。
8.根据权利要求4所述的一种健胃消食果冻的制备方法，其特征在于， 步骤（a）中，所述酶解温度为45-50℃，酶解时间为1-3小时。
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