CN111887364A - 一种植物鲜果饮料及其制备方法 - Google Patents
一种植物鲜果饮料及其制备方法 Download PDFInfo
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Classifications
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Zoology (AREA)
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- Mycology (AREA)
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Abstract
本发明公开了一种植物鲜果饮料及其制备方法,所述的枇杷花饮料是由枇杷果、枇杷花、砀山酥梨以及蓝莓花青素提取液制成。本发明以枇杷花为主要成分,辅以橘络、桔梗以及甘草,一方面增加了产品宣肺止咳,润喉利咽的功效,另一方面也提高了产品的营养价值,且使得产品的风味更加独特。因此,本发明提出的一种枇杷花饮料将具有广阔的市场前景。
Description
技术领域
本发明涉及一种饮料及其制备方法,特别涉及一种由新鲜植物果实制成的饮料及其制备方法。本发明属于食品技术领域。
背景技术
枇杷,别名:金丸、芦枝,拉丁文名:Eriobotrya japonica(Thunb.)Lindl。蔷薇科、枇杷属植物,枇杷原产中国东南部,其叶可入药。中国枇杷属原产记录有21种,包括5个变种或变型。主要分布长江流域以南,如四川、福建、浙江、江苏、湖北、广东、广西、云南等。我国是世界上最主要的枇杷生产国,栽种面积达11.28万公顷,年产量约38.79万吨,占全球产量的70%左右。除我国外,印度、日本、西班牙、以色列、巴西、智利等国也有较多种植。枇杷与大部分果树不同,在秋天或初冬开花,果子在春天至初夏成熟,比其它水果都早,因此被称是“果木中独备四时之气者”。枇杷花,又名土冬花,为枇杷的干燥花蕾及花序。枇杷花序呈圆锥状,花密被绒毛,气味清香独特。秋、冬季采收,晒干、阴干或低温干燥。中医认为,枇杷花味淡、性平,归肺经,有疏风止咳、通鼻窍的功效,主治感冒咳嗽、鼻塞流涕、虚劳久咳、痰中带血。民间常用于小儿肺热咳嗽,老人及久咳不愈患者。
砀山酥梨栽培历史悠久,是中国传统三大名梨之首,以其汁多味甜且具有润肺止咳作用而驰名中外。砀山酥梨已有千年历史,古时候作为贡梨上奉给朝廷。砀山酥梨不仅酥脆爽口,入口即化,其梨果营养丰富,含多种人体必需的氨基酸、维生素、矿物质,含糖量平均在13%左右。砀山酥梨也具有很高的医疗价值,李时珍在《本草纲目》中记载“梨品甚多,俱为上品,可以治病。”并明确指出梨可“润肺凉心,消痰降火,解疮毒醉酒。”现代中医临床经验认为“梨生食清六腑之热,熟食滋五脏之阴。”被历代中医称之为“果中甘露子,药中圣醍醐”。常食之,对消费者身心健康很有裨益。
花青素(anthocyanidin),又名花色素,为3,5,7-三羟基-2-苯基苯并吡喃阳离子结构,是一种广泛存在于自然界植物中的水溶性天然色素,同时也是构成花瓣和果实颜色的主要色素之一,属于黄酮类化合物。具有抗氧化、抗抑郁以及对神经系统保护等作用。
随着人们生活节奏的加快,繁忙的工作往往会导致每日不能够摄入足够的水分,喝水少就会引发上火以及一系列的呼吸道疾病的症状,因此研制一种能够具有清火、润肺止咳以及抗氧化功效的天然植物鲜果饮料具有广阔的应用前景。
发明内容
本发明的目的在于提供一种由枇杷果、枇杷花、砀山酥梨以及蓝莓花青素制成的饮料产品及其制备方法。
为了达到上述目的,本发明采用了以下技术手段:
本发明的一种植物鲜果饮料,其通过以下方法制备得到:
(1)挑选粒大饱满、无霉变、无病虫害、无异味的枇杷,用清水冲洗干净,去皮,按料液比1:10(g:g)加入纯净水,打浆后经200目尼龙筛过滤弃渣,再经5000-8000r/min离心10-20min,取上清液,得到琵琶汁,备用;
(2)将枇杷花去除杂质后,放入破碎机中粉碎成粉末,按照料液比1:30(g:ml)加入纯净水,置于超声-微波协同萃取装置,设置微波功率为315W、提取温度为15℃,提取时间为20min,同时开启超声模式,额定超声功率为50kHz,提取完成后迅速冷却,5000min离心l0min,上清液经旋转蒸发后定容至原体积的1/2,即得枇杷花提取液;
(3)挑选成熟度较高,无机械损伤的砀山酥梨,流水清洗,经85~95℃热水预煮10min,去皮去核后打浆、5000-8000r/min离心10-20min取上清液,得到梨汁备用;
(4)将蓝莓鲜果,清洗后沥去表面水分,将果实冷冻干燥至含水量小于或等于8%;然后在-80℃条件下粉碎至细度80目,得到冻干粉;
(5)准确称取冻干粉置于100mL的烧杯中,按照固液比1:20加入蒸馏水,然后按照冻干粉重量3%的量加入复合酶,在30℃的恒温水浴锅中,酶解3小时;其中,所述的复合酶由纤维素酶、果胶酶以及木聚糖酶按照质量比为2:1:1组成;
(6)酶解完成后,调节酶解液的pH值为3,250W超声处理80min,抽滤,滤渣按照相同的方法再次提取,抽滤,将两次所得的滤液合并,得到含有花青素的提取液;
(7)得到含有花青素的提取液先后进行80目和200目尼龙筛过滤,将过滤后的滤液在95-100℃的条件下进行灭酶处理10-15min,得到富含蓝莓花青素的提取液;
(8)将得到的枇杷汁、枇杷花提取液、梨汁按照重量比1-3:0.5-1:1-3混合,加入混合后总体积10-50%v/v的富含蓝莓花青素的提取液、0.5-1.0%w/v木糖醇、0.0001-0.0005%w/v的三氯蔗糖以及0.05-0.1w/v的柠檬酸;
(9)步骤(8)得到的混合溶液采用均质压力30MPa,均质3次;
(10)将灌装好的混合溶液在95-100℃热水中杀菌20-30min,冷却至室温,即得。
其中,优选的,将得到的枇杷汁、梨汁按照重量比2:1:1混合,加入混合后总体积30%v/v的富含蓝莓花青素的提取液、0.75%w/v的木糖醇、0.0003%w/v的三氯蔗糖以及0.07w/v的柠檬酸。
相较于现有技术,本发明的有益效果是:
1、本发明提出了一种由枇杷果、枇杷花、砀山酥梨以及蓝莓花青素提取液制成的饮料产品及其制备方法。其中,枇杷味道甜美,营养颇丰,有各种果糖、葡萄糖、钾、磷、铁、钙以及维生素A、B、C等。当中胡萝卜素含量在各水果中为第三位。中医认为枇杷果实有润肺、止咳、止渴的功效。枇杷花气味清香独特,中医认为,枇杷花味淡、性平,归肺经,有疏风止咳、通鼻窍的功效。砀山酥梨营养丰富,含多种人体必需的氨基酸、维生素、矿物质,含糖量平均在13%左右。砀山酥梨也具有很高的医疗价值,李可“润肺凉心,消痰降火,解疮毒醉酒。”,花青素一方面具有抗氧化、抗抑郁以及对神经系统保护等作用,另一方面,也可赋予饮料独特的色泽,提高产品的外观质量,吸引人们的注意力。本发明以枇杷果以及砀山酥梨为主要成分,辅以枇杷花提取物以及蓝莓花青素提取液,一方面增加了产品润肺、止咳、止渴的功效,另一方面也提高了产品的营养价值,且使得产品的风味更加独特,带有自然的芳香气味,在保健的基础上,也能够给消费者带来愉悦的感官体验。
2、在蓝莓花青素的提取中,本发明采用酶法结合超声法提取,其中所采用的的酶为复合酶,所述的复合酶由纤维素酶、果胶酶以及木聚糖酶按照质量比为2:1:1组成,实验证明,在该复合酶存在下,酶解效率最高,提取得到的花青素浓度最大。
具体实施方式
下面结合具体实施例来进一步描述本发明,本发明的优点和特点将会随着描述而更为清楚。但实施例仅是范例性的,并不对本发明的范围构成任何限制。本领域技术人员应该理解的是,在不偏离本发明的精神和范围下可以对本发明技术方案的细节和形式进行修改或替换,但这些修改和替换均落入本发明的保护范围内。
实施例1植物鲜果饮料的制备
1、制备方法
(1)挑选粒大饱满、无霉变、无病虫害、无异味的枇杷,用清水冲洗干净,去皮,按料液比1:10(g:g)加入纯净水,打浆后经200目尼龙筛过滤弃渣,再经8000r/min离心10min,取上清液,得到琵琶汁,备用;
(2)将枇杷花去除杂质后,放入破碎机中粉碎成粉末,按照料液比1:30(g:ml)加入纯净水,置于超声-微波协同萃取装置,设置微波功率为315W、提取温度为15℃,提取时间为20min,同时开启超声模式,额定超声功率为50kHz,提取完成后迅速冷却,5000min离心l0min,上清液经旋转蒸发后定容至原体积的1/2,即得枇杷花提取液;
(3)挑选成熟度较高,无机械损伤的砀山酥梨,流水清洗,经85~95℃热水预煮10min,去皮去核后打浆,8000r/min离心10min取上清液,得到梨汁备用;
(4)将蓝莓鲜果,清洗后沥去表面水分,将果实冷冻干燥至含水量小于或等于8%;然后在-80℃条件下粉碎至细度80目,得到冻干粉;
(5)准确称取冻干粉置于100mL的烧杯中,按照固液比1:20加入蒸馏水,然后按照冻干粉重量3%的量加入复合酶,在30℃的恒温水浴锅中,酶解3小时;其中,所述的复合酶由纤维素酶、果胶酶以及木聚糖酶按照质量比为2:1:1组成;
(6)酶解完成后,调节酶解液的pH值为3,250W超声处理80min,抽滤,滤渣按照相同的方法再次提取,抽滤,将两次所得的滤液合并,得到含有花青素的提取液;
(7)得到含有花青素的提取液先后进行80目和200目尼龙筛过滤,将过滤后的滤液在100℃的条件下进行灭酶处理10min,得到富含蓝莓花青素的提取液;
(8)将得到的枇杷汁、梨汁按照重量比2:1:1混合,加入混合后总体积30%v/v的富含蓝莓花青素的提取液、0.75%w/v的木糖醇、0.0003%w/v的三氯蔗糖以及0.07w/v的柠檬酸;
(9)步骤(8)得到的混合溶液采用均质压力30MPa,均质3次;
(10)将灌装好的混合溶液在100℃热水中杀菌30min,冷却至室温,即得。
2、感官评定
按照上述方法制备的5批产品经感官评定,取一定量混合均匀的被测样品置50mL无色透明烧杯中,在自然光下观察色泽,鉴别气味,用温开水漱口,品尝滋味,检查其有无异物,结果发现5批产品均具有蓝莓花青素所特有的色泽,呈透亮的红褐色,有典型的枇杷花的气味,并透出一些蓝莓以及梨的香气,澄清透明,无明显分层,状态均匀,无外来杂质。理化性质显示,产品的可溶性固形物含量大于5%,细菌总数≤100CFU/mL,大肠杆菌≤0.02MPN/mL,致病菌没有检出。稳定性实验结果表明,产品在感官上变化不大,略有微量沉淀析出,可溶性固形物的量保持稳定,菌落群数和大肠杆菌未超标。
实施例2植物鲜果饮料的制备
1、制备方法
(1)挑选粒大饱满、无霉变、无病虫害、无异味的枇杷,用清水冲洗干净,去皮,按料液比1:10(g:g)加入纯净水,打浆后经200目尼龙筛过滤弃渣,再经8000r/min离心10min,取上清液,得到琵琶汁,备用;
(2)将枇杷花去除杂质后,放入破碎机中粉碎成粉末,按照料液比1:30(g:ml)加入纯净水,置于超声-微波协同萃取装置,设置微波功率为315W、提取温度为15℃,提取时间为20min,同时开启超声模式,额定超声功率为50kHz,提取完成后迅速冷却,5000min离心l0min,上清液经旋转蒸发后定容至原体积的1/2,即得枇杷花提取液;
(3)挑选成熟度较高,无机械损伤的砀山酥梨,流水清洗,经85~95℃热水预煮10min,去皮去核后打浆、8000r/min离心10min取上清液,得到梨汁备用;
(4)将蓝莓鲜果,清洗后沥去表面水分,将果实冷冻干燥至含水量小于或等于8%;然后在-80℃条件下粉碎至细度80目,得到冻干粉;
(5)准确称取冻干粉置于100mL的烧杯中,按照固液比1:20加入蒸馏水,然后按照冻干粉重量3%的量加入复合酶,在30℃的恒温水浴锅中,酶解3小时;其中,所述的复合酶由纤维素酶、果胶酶以及木聚糖酶按照质量比为2:1:1组成;
(6)酶解完成后,调节酶解液的pH值为3,250W超声处理80min,抽滤,滤渣按照相同的方法再次提取,抽滤,将两次所得的滤液合并,得到含有花青素的提取液;
(7)得到含有花青素的提取液先后进行80目和200目尼龙筛过滤,将过滤后的滤液在100℃的条件下进行灭酶处理10min,得到富含蓝莓花青素的提取液;
(8)将得到的枇杷汁、梨汁按照重量比1:1:1混合,加入混合后总体积40%v/v的富含蓝莓花青素的提取液、0.5%w/v的木糖醇、0.0005%w/v的三氯蔗糖以及01w/v的柠檬酸;
(9)步骤(8)得到的混合溶液采用均质压力30MPa,均质3次;
(10)将灌装好的混合溶液在100℃热水中杀菌30min,冷却至室温,即得。
2、感官评定
按照上述方法制备的5批产品经感官评定,取一定量混合均匀的被测样品置50mL无色透明烧杯中,在自然光下观察色泽,鉴别气味,用温开水漱口,品尝滋味,检查其有无异物,结果发现5批产品均具有蓝莓花青素所特有的色泽,呈透亮的红褐色,有典型的枇杷花的气味,并透出一些蓝莓以及梨的香气,澄清透明,无明显分层,状态均匀,无外来杂质。理化性质显示,产品的可溶性固形物含量大于5%,细菌总数≤100CFU/mL,大肠杆菌≤0.02MPN/mL,致病菌没有检出。稳定性实验结果表明,产品在感官上变化不大,略有微量沉淀析出,可溶性固形物的量保持稳定,菌落群数和大肠杆菌未超标。
对比例1富含蓝莓花青素的提取液的制备
与实施例1的区别在于仅使用纤维素酶一种酶进行酶解,其他步骤与实施例1相同。
对比例2富含蓝莓花青素的提取液的制备
与实施例1的区别在于仅使用纤维素酶和果胶酶进行酶解,其他步骤与实施例1相同。
对比例3富含蓝莓花青素的提取液的制备
与实施例1的区别在于仅使用纤维素酶和木聚糖酶进行酶解,其他步骤与实施例1相同。
实验例1
1、色谱条件:
色谱柱:Pyramid,250mm×4.6mm,5μm;流动相:甲醇-1.44%乙酸水溶液=25:75(体积比);流速:0.8ml/min;柱温:25℃;CoronaUltraCAD检测器雾化室温度:35℃;进样量:10μL。
2、对照品溶液的制备
精密称取30mg原花青素标准品于25mL容量瓶中,加甲醇溶解并定容至刻度,摇匀,备用。
3、供试品溶液的制备
实施例1以及对比例1-3得到的富含蓝莓花青素的提取液,各取1ml,加6ml盐酸-正丁醇、200μl2%硫酸高铁铵,沸水浴40min,冰水浴冷却,定容至25mL,摇匀,0.22μm滤膜过滤,备用。
4、原花青素标准曲线的制作
分别精密配制对照品溶液浓度为2.0,2.5,3.0,3.5,4.0,5.0,5.5,6.0,6.5mg/mL的对照品溶液,摇匀。分别进样,测定峰面积。以浓度(Y)为横坐标,峰面积(X)为纵坐标,绘制标准曲线,得到标准曲线:y=0.0039x-0.0058,R~2=0.9998。
5、供试品溶液的测定
实施例1以及对比例1-3得到的提取液中花青素的浓度如下表1所示:
表1
Claims (2)
1.一种植物鲜果饮料,其特征在于,通过以下方法制备得到:
(1)挑选粒大饱满、无霉变、无病虫害、无异味的枇杷,用清水冲洗干净,去皮,按料液比1:10(g:g)加入纯净水,打浆后经200目尼龙筛过滤弃渣,再经5000-8000r/min离心10-20min取上清液,得到琵琶汁,备用;
(2)将枇杷花去除杂质后,放入破碎机中粉碎成粉末,按照料液比1:30(g:ml)加入纯净水,置于超声-微波协同萃取装置,设置微波功率为315W、提取温度为15℃,提取时间为20min,同时开启超声模式,额定超声功率为50kHz,提取完成后迅速冷却,5000min离心l0min,上清液经旋转蒸发后定容至原体积的1/2,即得枇杷花提取液;
(3)挑选成熟度较高,无机械损伤的砀山酥梨,流水清洗,经85~95℃热水预煮10min,去皮去核后打浆、5000-8000r/min离心10-20min取上清液,得到梨汁备用;
(4)将蓝莓鲜果,清洗后沥去表面水分,将果实冷冻干燥至含水量小于或等于8%;然后在-80℃条件下粉碎至细度80目,得到冻干粉;
(5)准确称取冻干粉置于100mL的烧杯中,按照固液比1:20加入蒸馏水,然后按照冻干粉重量3%的量加入复合酶,在30℃的恒温水浴锅中,酶解3小时;其中,所述的复合酶由纤维素酶、果胶酶以及木聚糖酶按照质量比为2:1:1组成;
(6)酶解完成后,调节酶解液的pH值为3,250W超声处理80min,抽滤,滤渣按照相同的方法再次提取,抽滤,将两次所得的滤液合并,得到含有花青素的提取液;
(7)得到含有花青素的提取液先后进行80目和200目尼龙筛过滤,将过滤后的滤液在95-100℃的条件下进行灭酶处理10-15min,得到富含蓝莓花青素的提取液;
(8)将得到的枇杷汁、枇杷花提取液、梨汁按照重量比1-3:0.5-1:1-3混合,加入混合后总体积10-50%v/v的富含蓝莓花青素的提取液、0.5-1.0%w/v的木糖醇、0.0001-0.0005%w/v的三氯蔗糖以及0.05-0.1w/v的柠檬酸;
(9)步骤(8)得到的混合溶液采用均质压力30MPa,均质3次;
(10)将灌装好的混合溶液在95-100℃热水中杀菌20-30min,冷却至室温,即得。
2.如权利要求1所述的植物鲜果饮料,其特征在于,将得到的枇杷汁、梨汁按照重量比2:1:1混合,加入混合后总体积30%v/v的富含蓝莓花青素的提取液、0.75%w/v的木糖醇、0.0003%w/v的三氯蔗糖以及0.07w/v的柠檬酸。
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