CN112042746A - 一种抗衰老的黑枸杞鲜牛乳 - Google Patents
一种抗衰老的黑枸杞鲜牛乳 Download PDFInfo
- Publication number
- CN112042746A CN112042746A CN202010966022.9A CN202010966022A CN112042746A CN 112042746 A CN112042746 A CN 112042746A CN 202010966022 A CN202010966022 A CN 202010966022A CN 112042746 A CN112042746 A CN 112042746A
- Authority
- CN
- China
- Prior art keywords
- milk
- lycium ruthenicum
- aging
- parts
- pearl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 57
- 239000008267 milk Substances 0.000 title claims abstract description 57
- 210000004080 milk Anatomy 0.000 title claims abstract description 57
- 230000003712 anti-aging effect Effects 0.000 title claims abstract description 42
- 241000169546 Lycium ruthenicum Species 0.000 title claims abstract description 33
- 239000011049 pearl Substances 0.000 claims abstract description 39
- 238000003756 stirring Methods 0.000 claims abstract description 37
- 239000010977 jade Substances 0.000 claims abstract description 29
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229960004793 sucrose Drugs 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 235000020247 cow milk Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 6
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 59
- 239000002245 particle Substances 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000012360 testing method Methods 0.000 abstract description 11
- 150000004676 glycans Chemical class 0.000 description 67
- 229920001282 polysaccharide Polymers 0.000 description 67
- 239000005017 polysaccharide Substances 0.000 description 67
- 239000000463 material Substances 0.000 description 59
- 241001633680 Polygonatum odoratum Species 0.000 description 58
- 239000003094 microcapsule Substances 0.000 description 38
- 239000000843 powder Substances 0.000 description 29
- 239000011162 core material Substances 0.000 description 24
- 239000003921 oil Substances 0.000 description 21
- 235000019198 oils Nutrition 0.000 description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 18
- 239000002285 corn oil Substances 0.000 description 15
- 235000005687 corn oil Nutrition 0.000 description 15
- 230000001804 emulsifying effect Effects 0.000 description 14
- 239000004530 micro-emulsion Substances 0.000 description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 11
- 108010010803 Gelatin Proteins 0.000 description 11
- 239000008273 gelatin Substances 0.000 description 11
- 229920000159 gelatin Polymers 0.000 description 11
- 235000019322 gelatine Nutrition 0.000 description 11
- 235000011852 gelatine desserts Nutrition 0.000 description 11
- 239000000661 sodium alginate Substances 0.000 description 11
- 235000010413 sodium alginate Nutrition 0.000 description 11
- 229940005550 sodium alginate Drugs 0.000 description 11
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 10
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 10
- 229960000583 acetic acid Drugs 0.000 description 9
- 238000001914 filtration Methods 0.000 description 9
- 239000012362 glacial acetic acid Substances 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 238000005406 washing Methods 0.000 description 9
- 239000002244 precipitate Substances 0.000 description 8
- 241000756042 Polygonatum Species 0.000 description 7
- 238000001816 cooling Methods 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- 239000000839 emulsion Substances 0.000 description 7
- 238000004108 freeze drying Methods 0.000 description 7
- 238000010008 shearing Methods 0.000 description 7
- 241000282414 Homo sapiens Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000003208 petroleum Substances 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical group 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 230000037208 balanced nutrition Effects 0.000 description 2
- 235000019046 balanced nutrition Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000007365 immunoregulation Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000019449 other food additives Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229960000292 pectin Drugs 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000002028 premature Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 229940080313 sodium starch Drugs 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241000183294 Scleropages formosus Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种抗衰老的黑枸杞鲜牛乳,包括以下重量份原料:手作白玉珍珠100~150份,蔗糖调味糖20~30份,黑枸杞3~6份、牛乳液100~200份。抗衰老的黑枸杞鲜牛乳制备方法如下:将制作好的手作白玉珍珠倒入容器中,加入蔗糖调味糖、黑枸杞和牛乳液,搅拌均匀;即得所述抗衰老的黑枸杞鲜牛乳。本发明抗衰老的黑枸杞鲜牛乳,经过测试具有良好的抗衰老功效和口感,深受消费者喜爱。
Description
技术领域
本发明属于食品保健领域,具体涉及一种抗衰老的黑枸杞鲜牛乳。
背景技术
生鲜牛乳是指直接从奶牛身体里挤出来原始的牛奶,没有经过任何加工工序,不会破坏奶的任何营养成分。牛奶含有人类所需的部分营养成分,而且其消化吸收率高。人类除刚出生到6个月期间主要由母乳喂养外,其余时间都需要牛奶的补充。牛奶中的蛋白质是一种优质蛋白,脂肪主要以不饱和脂肪和短链的饱和脂肪为主,且牛奶脂肪呈现天然的乳化状态,极易被机体消化吸收,牛奶是人类获取钙的最佳来源,每天饮用300~500毫升全脂牛奶基本可满足人体对钙的需要。
随着人们的生活水平日益提高,对食品的健康和口感越来越重视。鲜牛乳本身不带味道而且带有奶腥味,虽然能补充人体所需的钙元素,但是还是不能被很多消费者接受,而且现在人们追求多种营养均衡的食品。因此有必要在鲜牛乳的基础上进行改进,添加辅料,开发出一款营养均衡,口感极佳的鲜牛乳饮品,以满足市场和消费者的需求。
发明内容
鉴于上述现有技术的缺陷,本发明目的是提供一种抗衰老的黑枸杞鲜牛乳。
本发明在鲜牛乳基础上进行进一步研发,为解决饮品的营养与口感问题,发明人的初步构思是在鲜牛乳中添加辅料白玉珍珠,蔗糖调味糖,黑枸杞,赋予鲜牛乳抗衰老功效及调整其口感,从而解决鲜牛乳功效单一和口感不佳的技术问题。
为解决上述技术问题,本发明采用的技术方案是:
一种抗衰老的黑枸杞鲜牛乳,包括以下原料:
手作白玉珍珠,蔗糖调味糖,黑枸杞、牛乳液。
优选的,一种抗衰老的黑枸杞鲜牛乳,包括以下重量份原料:
手作白玉珍珠100~150份,蔗糖调味糖20~30份,黑枸杞3~6份、牛乳液100~200份。
所述抗衰老的黑枸杞鲜牛乳制备方法如下:
将制作好的手作白玉珍珠倒入容器中,加入蔗糖调味糖、黑枸杞和牛乳液,搅拌均匀;即得所述抗衰老的黑枸杞鲜牛乳。
所述手作白玉珍珠制备方法如下:
称取1000~1500g木薯粉,加入3~6g琼脂,再加入400~600mL、80~95℃热水,搅拌均匀;继续加入300~400mL水,充分搅拌,直至形成黏状面团;将黏状面团切成珍珠状圆形颗粒;将珍珠状圆形颗粒置入沸水中煮制20~30分钟,再闷煮30~40分钟,即得所述手作白玉珍珠。
优选的,所述手作白玉珍珠制备方法如下:
称取1000~1500g木薯粉,加入3~6g琼脂和3~6g玉竹多糖微胶囊粉末,再加入400~600mL、80~95℃热水,搅拌均匀;继续加入300~400mL纯净水,充分搅拌,直至形成黏状面团;将黏状面团切成珍珠状圆形颗粒;将珍珠状圆形颗粒置入沸水中煮制20~30分钟,再闷煮30~40分钟,即得所述手作白玉珍珠。
所述玉竹多糖微胶囊粉末制备方法如下:
(1)壁材加入到水中配制成0.5~1%(w/v)壁材溶液,搅拌使其充分溶解,制得水相壁材;
(2)将玉竹多糖提取物加入到植物油中,玉竹多糖提取物和植物油质量比为(1~5):(1~5),作为油相芯材;
(3)将水相壁材用乳化剂高速剪切乳化,边乳化边滴加油相芯材,滴加速度为2~10mL/min,转速2000~10000rpm,时间5~10min;水相壁材与油相芯材质量比为(1~5):(1~5),将乳化液进行均质,均质压力为30~50MPa,制得微乳液;
将微乳液置于40~50℃恒温匀速搅拌,用冰乙酸调整pH值至3.5~5.5,搅拌15min,降温至10~15℃,调节pH至5.0~7.0,过滤,用水洗涤沉淀,得到的湿微胶囊在-30~-40℃冷冻干燥10~15h,即得玉竹多糖微胶囊粉末。
所述壁材为明胶、羧甲基纤维素钠、果胶、黄原胶、麦芽糊精、海藻酸钠、淀粉中一种或两种以上混合而成。
所述植物油为花生油、大豆油、玉米油中一种或两种以上混合而成。
优选的,所述壁材为明胶和海藻酸钠按质量比为(1~10):(1~10)混合。
本发明原料中添加蔗糖调味糖可以改善鲜牛乳无味的口感,更易被消费者接受。
黑枸杞中含有的主要的化学成分是花青素,研究表明其具有抗氧化作用,可防止过早衰老,增强血管弹性,抑制过敏及炎症,改善关节柔韧性等功效。将黑枸杞添加于鲜牛乳中不仅能够均衡营养,而且黑枸杞自身味道酸酸甜甜能够丰富鲜牛乳的口感。
在本发明中,核心的改进是在鲜牛乳中添加了手作白玉珍珠,白玉珍珠采用木薯粉制备而成,不添加其他食品添加剂,安全健康,爽滑筋道,与鲜牛乳搭配香醇可口。进一步的为了提升抗衰老功效,本发明人在白玉珍珠制作过程中添加了玉竹多糖微胶囊粉末。玉竹作为一种天然药材,多糖是其主要成分,研究表明,玉竹多糖具有免疫调节、降低血糖、抗衰老,抗氧化、抗肿瘤等广泛的药理活性,对人体多个系统、多种疾病都具有治疗作用。本发明制备的手作白玉珍珠中含有玉竹多糖,可以进一步提升抗衰老功效。但是本发明人经研究发现玉竹多糖会受到环境的影响,性质不稳定,容易分解,导致其功效大大降低。本发明人通过微胶囊化技术将活性成分多糖包埋在壁材内形成微胶囊。壁材采用天然可食用明胶、羧甲基纤维素钠、果胶、黄原胶、麦芽糊精、海藻酸钠、淀粉等等,能够将玉竹多糖很好的包埋,使其变得稳定,保证抗衰老功效。
技术效果:本发明抗衰老的黑枸杞鲜牛乳,经过测试具有良好的抗衰老功效和口感,深受消费者喜爱。本发明制备玉竹多糖微胶囊粉末,具有较高的包埋率和产率,能够稳定玉竹多糖,保证抗衰老功效。
具体实施方式
实施/对比例中各原料来源:
蔗糖调味糖:选购于太古(广州)糖业有限公司。
黑枸杞:原产地宁夏。
鲜牛乳:选购于重庆市天友乳业股份有限公司生产的优质生牛乳,每100mL NRV%能量296kJ,蛋白质3.5g,脂肪4.1g,碳水化合物5.0g,钠60mg,钙120mg。
木薯粉:选购于水妈妈生产的木薯粉。
琼脂:选购于榜头塔山牌食品级食用琼脂条。
玉米油:选购于金龙鱼纯正玉米油。
明胶:选购于山东圣协生物科技有限公司生产的明胶。
海藻酸钠:选购于西安沐森生物工程有限公司生产的海藻酸钠。
冰乙酸:选购于济南原易化工有限公司生产的冰乙酸。
玉竹多糖提取物制备方法如下:精确称取预处理的玉竹2.0g于50mL三口瓶中,按照1:10g/mL料液比加入去离子水,在50℃下超声提取30min,超声功率500W,过滤,药渣重新加入适量去离子水洗涤,重复上述提取液的提取操作2次,合并3次滤液,用旋转蒸发仪浓缩到原体积的1/5,加入100mL无水乙醇静置,过夜。抽滤,沉淀经无水乙醇洗涤数次,放入真空干燥箱50℃中进行干燥4h,得到玉竹粗多糖提取物。
精确称量5g玉竹粗多糖,用少量蒸馏水溶解后定容到1000mL容量瓶中,充分混合。加入25g活性炭,调节溶液pH值为9,在80℃温度下震荡30min。混合液于10000r/min的离心机中离心5min,除去活性炭,得到玉竹多糖提取物。
实施例1
一种抗衰老的黑枸杞鲜牛乳,包括以下重量原料:
手作白玉珍珠100g、蔗糖调味糖20g、黑枸杞3g、牛乳液100g。
所述抗衰老的黑枸杞鲜牛乳制备方法如下:
将制作好的手作白玉珍珠倒入容器中,加入蔗糖调味糖、黑枸杞和牛乳液,搅拌均匀;即得所述抗衰老的黑枸杞鲜牛乳。
所述手作白玉珍珠制备方法如下:
称取1000g木薯粉,加入3g琼脂和3g玉竹多糖微胶囊粉末,再加入400mL、95℃热水,搅拌均匀;继续加入300mL纯净水,充分搅拌,直至形成黏状面团;将黏状面团切成珍珠状圆形颗粒;将珍珠状圆形颗粒置入沸水中煮制20分钟,再闷煮30分钟,即得所述手作白玉珍珠。
所述玉竹多糖微胶囊粉末制备方法如下:
(1)将壁材加入到水中配制成0.5%(w/v)壁材溶液,搅拌使其充分溶解,制得水相壁材;
(2)将玉竹多糖提取物加入到玉米油中,玉竹多糖提取物和玉米油质量比例为4:1,作为油相芯材;
(3)将水相壁材用乳化剂高速剪切乳化,边乳化边滴加油相芯材,滴加速度为5mL/min,转速5000rpm,时间10min;水相壁材与油相芯材质量比为1:1,将乳化液进行均质,均质压力为40MPa,制得微乳液;
(4)将微乳液置于40℃恒温匀速搅拌,用冰乙酸调整pH值至4.5,搅拌15min,降温至15℃,调节pH至6.0,过滤,用水洗涤沉淀,得到的湿微胶囊在-30℃下冷冻干燥10h即得所述玉竹多糖微胶囊粉末。
所述壁材由明胶和海藻酸钠按质量比为9:1混合而成。
实施例2
与实施例1基本相同,唯一区别仅仅在于:
所述手作白玉珍珠制备方法如下:
称取1000g木薯粉,加入3g琼脂,再加入400mL、95℃热水,搅拌均匀;继续加入300mL纯净水,充分搅拌,直至形成黏状面团;将黏状面团切成珍珠状圆形颗粒;将珍珠状圆形颗粒置入沸水中煮制20分钟,再闷煮30分钟,即得所述手作白玉珍珠。
实施例3
与实施例1基本相同,唯一区别仅仅在于:
所述玉竹多糖微胶囊粉末制备方法如下:
(1)将壁材加入到水中配制成0.5%(w/v)壁材溶液,搅拌使其充分溶解,制得水相壁材;
(2)将玉竹多糖提取物加入到玉米油中,玉竹多糖提取物和玉米油质量比例为4:1,作为油相芯材;
(3)将水相壁材用乳化剂高速剪切乳化,边乳化边滴加油相芯材,滴加速度为5mL/min,转速5000rpm,时间10min;水相壁材与油相芯材质量比为1:1,将乳化液进行均质,均质压力为40MPa,制得微乳液;
(4)将微乳液置于40℃恒温匀速搅拌,用冰乙酸调整pH值至4.5,搅拌15min,降温至15℃,调节pH至6.0,过滤,用水洗涤沉淀,得到的湿微胶囊在-30℃下冷冻干燥10h即得所述玉竹多糖微胶囊粉末。
所述壁材为明胶。
实施例4
与实施例1基本相同,唯一区别仅仅在于:
所述玉竹多糖微胶囊粉末制备方法如下:
(1)将壁材加入到水中配制成0.5%(w/v)壁材溶液,搅拌使其充分溶解,制得水相壁材;
(2)将玉竹多糖提取物加入到玉米油中,玉竹多糖提取物和玉米油质量比例为4:1,作为油相芯材;
(3)将水相壁材用乳化剂高速剪切乳化,边乳化边滴加油相芯材,滴加速度为5mL/min,转速5000rpm,时间10min;水相壁材与油相芯材质量比为1:1,将乳化液进行均质,均质压力为40MPa,制得微乳液;
(4)将微乳液置于40℃恒温匀速搅拌,用冰乙酸调整pH值至4.5,搅拌15min,降温至15℃,调节pH至6.0,过滤,用水洗涤沉淀,得到的湿微胶囊在-30℃下冷冻干燥10h即得所述玉竹多糖微胶囊粉末。
所述壁材为海藻酸钠。
实施例5
与实施例1基本相同,唯一区别仅仅在于:
所述玉竹多糖微胶囊粉末制备方法如下:
(1)将壁材加入到水中配制成0.5%(w/v)壁材溶液,搅拌使其充分溶解,制得水相壁材;
(2)将玉竹多糖提取物加入到玉米油中,玉竹多糖提取物和玉米油质量比例为4:1,作为油相芯材;
(3)将水相壁材用乳化剂高速剪切乳化,边乳化边滴加油相芯材,滴加速度为5mL/min,转速5000rpm,时间10min;水相壁材与油相芯材质量比为1:1,将乳化液进行均质,均质压力为40MPa,制得微乳液;
(4)将微乳液置于40℃恒温匀速搅拌,用冰乙酸调整pH值至4.5,搅拌15min,降温至15℃,调节pH至6.0,过滤,用水洗涤沉淀,得到的湿微胶囊在-30℃下冷冻干燥10h即得所述玉竹多糖微胶囊粉末。
所述壁材为明胶和海藻酸钠按质量比为1:1混合而成。
实施例6
与实施例1基本相同,唯一区别仅仅在于:
所述玉竹多糖微胶囊粉末制备方法如下:
(1)将壁材加入到水中配制成0.5%(w/v)壁材溶液,搅拌使其充分溶解,制得水相壁材;
(2)将玉竹多糖提取物加入到玉米油中,玉竹多糖提取物和玉米油质量比例为4:1,作为油相芯材;
(3)将水相壁材用乳化剂高速剪切乳化,边乳化边滴加油相芯材,滴加速度为5mL/min,转速5000rpm,时间10min;水相壁材与油相芯材质量比为1:1,将乳化液进行均质,均质压力为40MPa,制得微乳液;
(4)将微乳液置于40℃恒温匀速搅拌,用冰乙酸调整pH值至4.5,搅拌15min,降温至15℃,调节pH至6.0,过滤,用水洗涤沉淀,得到的湿微胶囊在-30℃下冷冻干燥10h即得所述玉竹多糖微胶囊粉末。
所述壁材为明胶和海藻酸钠按质量比为3:1混合而成。
实施例7
与实施例1基本相同,唯一区别仅仅在于:
所述玉竹多糖微胶囊粉末制备方法如下:
(1)将壁材加入到水中配制成0.5%(w/v)壁材溶液,搅拌使其充分溶解,制得水相壁材;
(2)将玉竹多糖提取物加入到玉米油中,玉竹多糖提取物和玉米油质量比例为4:1,作为油相芯材;
(3)将水相壁材用乳化剂高速剪切乳化,边乳化边滴加油相芯材,滴加速度为5mL/min,转速5000rpm,时间10min;水相壁材与油相芯材质量比为1:1,将乳化液进行均质,均质压力为40MPa,制得微乳液;
(4)将微乳液置于40℃恒温匀速搅拌,用冰乙酸调整pH值至4.5,搅拌15min,降温至15℃,调节pH至6.0,过滤,用水洗涤沉淀,得到的湿微胶囊在-30℃下冷冻干燥10h即得所述玉竹多糖微胶囊粉末。
所述壁材为明胶和海藻酸钠按质量比为6:1混合而成。
对比例1
与实施例1基本相同,唯一区别仅仅在于:
所述手作白玉珍珠制备方法如下:
称取1000g木薯粉,加入3g琼脂和3g玉竹多糖提取物,再加入400mL、95℃热水,搅拌均匀;继续加入300mL纯净水,充分搅拌,直至形成黏状面团;将黏状面团切成珍珠状圆形颗粒;将珍珠状圆形颗粒置入沸水中煮制20分钟,再闷煮30分钟,即得所述手作白玉珍珠。
测试例1:
抗衰老功效及口感评价测试
实施例1~4以及对比例1制备的抗衰老的黑枸杞鲜牛乳,将180名年龄在30至45岁的女性志愿者随机分6组,即实施例1~4以及对比例1测试组和对照组,每组30名,要求每个测试组相应服用实施例1~4以及对比例1制备的抗衰老的黑枸杞鲜牛乳,每天早晚8点饮用1杯(一杯重量223g);对照组服用相同重量的纯净水,测试时长为30天,测试前后,利用皮肤检测仪对受试者的皮肤进行检测,并记录其皮肤状况以及变化进行记录,另外记录其口感评价结果。在测试期间,不能服用近似功效的保健品、不能注射美容针等。
表1抗衰老功效及口感评价测试结果(人数):
测试例2:
玉竹多糖微胶囊粉末包埋率和得率测定
准确称取50mg微胶囊样品,用水定容于50mL容量瓶中。移液枪准确吸取5mL于分液漏斗中,并添加丙酮/石油醚(3:7)混合溶剂萃取其中的玉竹多糖,反复几次,离心除杂,定容至50mL,以丙酮/石油醚(3:7)为空白,制作标准曲线,于450nm处测吸光度值,测得样品中的玉竹多糖量。
准确称取0.1g微胶囊样品于50mL离心管中,加入20mL丙酮/石油醚(3:7),剧烈震荡2min。然后通过高速冷冻离心机4℃离心5min,转速6000rpm。用移液枪移取上清液10mL于50mL容量瓶中,丙酮/石油醚(3:7)定容至50mL。以丙酮/石油醚(3:7)为空白对照,450nm处测定吸光值,查找标准曲线,测得微胶囊表面玉竹多糖量。
包埋率(%)=(1-微胶囊表面玉竹多糖含量÷微胶囊产品中玉竹多糖量)×100%
产率(%)=微胶囊产品质量÷起始芯材壁材质量×100%
表2玉竹多糖微胶囊粉末包埋率和得率:
包埋率,% | 产率,% | |
实施例1 | 89.6 | 93.8 |
实施例3 | 69.5 | 82.3 |
实施例4 | 72.1 | 83.1 |
实施例5 | 75.8 | 87.9 |
实施例6 | 77.9 | 88.8 |
实施例7 | 81.3 | 90.2 |
由于鲜牛乳本身没有味道而且带有奶腥味,本发明原料中添加蔗糖调味糖可以改善鲜牛乳无味的口感,更易被消费者接受。为了进一步均衡鲜牛乳营养元素,在原料中添加了黑枸杞,其含有主要化学成分是花青素,研究表明其具有抗氧化作用,可防止过早衰老,增强血管弹性,抑制过敏及炎症,改善关节柔韧性等功效。将黑枸杞添加于鲜牛乳中不仅能够均衡营养,而且黑枸杞自身味道酸酸甜甜能够丰富鲜牛乳的口感。
在本发明中,核心的改进是在鲜牛乳中添加了手作白玉珍珠,白玉珍珠采用木薯粉制备而成,不添加其他食品添加剂,安全健康,爽滑筋道,与鲜牛乳搭配香醇可口。进一步的为了提升抗衰老功效,本发明人在白玉珍珠制作过程中添加了玉竹多糖微胶囊粉末。玉竹作为一种天然药材,多糖是其主要成分,研究表明,玉竹多糖具有免疫调节、降低血糖、抗衰老,抗氧化、抗肿瘤等广泛的药理活性,对人体多个系统、多种疾病都具有治疗作用。本发明制备的手作白玉珍珠中含有玉竹多糖,可以进一步提升抗衰老功效。但是本发明人经研究发现玉竹多糖会受到环境的影响,性质不稳定,容易分解,导致其功效大大降低;例如实施例2直接添加玉竹多糖提取物制备的白玉珍珠,经测试其抗衰老功效并不好。本发明人通过微胶囊化技术将活性成分多糖包埋在壁材内形成微胶囊;例如实施例1添加了玉竹多糖微胶囊粉末制作白玉珍珠,其抗衰老功效大大提升。发明人通过壁材筛选比较,最终确定了以明胶和海藻酸钠按特定的质量比复配作为壁材,能够将玉竹多糖很好的包埋,使其变得稳定,保证抗衰老功效。
本发明抗衰老的黑枸杞鲜牛乳,经过测试具有良好的抗衰老功效和口感,深受消费者喜爱。本发明制备玉竹多糖微胶囊粉末,具有较高的包埋率和产率,能够稳定玉竹多糖,保证抗衰老功效。
以上详细描述了本发明的较佳具体实施例。应当理解,本领域的普通技术人员无需创造性劳动就可以根据本发明的构思作出诸多修改和变化。因此,凡本技术领域中技术人员依本发明的构思在现有技术的基础上通过逻辑分析、推理或者有限的实验可以得到的技术方案,皆应在由权利要求书所确定的保护范围内。
Claims (4)
1.一种抗衰老的黑枸杞鲜牛乳,其特征在于,包括以下原料:手作白玉珍珠,蔗糖调味糖,黑枸杞、牛乳液。
2.根据权利要求1所述的抗衰老的黑枸杞鲜牛乳,其特征在于,包括以下重量份原料:手作白玉珍珠100~150份,蔗糖调味糖20~30份,黑枸杞3~6份、牛乳液100~200份。
3.根据权利要求1或2所述的抗衰老的黑枸杞鲜牛乳,其特征在于,所述抗衰老的黑枸杞鲜牛乳制备方法如下:
将制作好的手作白玉珍珠倒入容器中,加入蔗糖调味糖、黑枸杞和牛乳液,搅拌均匀;即得所述抗衰老的黑枸杞鲜牛乳。
4.根据权利要求1或2所述的抗衰老的黑枸杞鲜牛乳,其特征在于,所述手作白玉珍珠制备方法如下:称取1000~1500g木薯粉,加入3~6g琼脂,再加入400~600mL、80~95℃热水,搅拌均匀;继续加入300~400mL水,充分搅拌,直至形成黏状面团;将黏状面团切成珍珠状圆形颗粒;将珍珠状圆形颗粒置入沸水中煮制20~30分钟,再闷煮30~40分钟,即得所述手作白玉珍珠。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010966022.9A CN112042746A (zh) | 2020-09-15 | 2020-09-15 | 一种抗衰老的黑枸杞鲜牛乳 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010966022.9A CN112042746A (zh) | 2020-09-15 | 2020-09-15 | 一种抗衰老的黑枸杞鲜牛乳 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112042746A true CN112042746A (zh) | 2020-12-08 |
Family
ID=73602839
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010966022.9A Pending CN112042746A (zh) | 2020-09-15 | 2020-09-15 | 一种抗衰老的黑枸杞鲜牛乳 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112042746A (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108094546A (zh) * | 2016-11-25 | 2018-06-01 | 杨林 | 花青素牛奶 |
CN108719532A (zh) * | 2018-05-17 | 2018-11-02 | 南京华坤生物技术有限公司 | 一种珍珠奶茶的加工方法 |
-
2020
- 2020-09-15 CN CN202010966022.9A patent/CN112042746A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108094546A (zh) * | 2016-11-25 | 2018-06-01 | 杨林 | 花青素牛奶 |
CN108719532A (zh) * | 2018-05-17 | 2018-11-02 | 南京华坤生物技术有限公司 | 一种珍珠奶茶的加工方法 |
Non-Patent Citations (1)
Title |
---|
郁兴娜: "柑橘皮β-胡萝卜素提取及微胶囊制备与应用研究", 《万方数据知识服务平台》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103445169B (zh) | 一种即食胚芽冲调粉及其制备方法 | |
CN103815282B (zh) | 一种海参面食的制备方法 | |
CN104543860A (zh) | 一种黑洋姜浓缩汁的生产方法及其应用 | |
CN109699745A (zh) | 一种岩藻糖基化寡糖婴幼儿配方奶粉及其制备方法 | |
CN110089600B (zh) | 一种可冲泡和食用的葛根荷叶茶及制作方法 | |
CN104824303A (zh) | 儿童加锌巧克力奶糖 | |
CN112826052B (zh) | 一种益智仁缩尿代餐粉及其制备方法 | |
CN104824304A (zh) | 老年人富硒巧克力奶糖 | |
CN105145870A (zh) | 一种方便烹饪的预调味花生油及其制备方法 | |
CN108142551A (zh) | 一种具备抗氧化功能的藜麦乳饮料及其制备方法 | |
CN102246992A (zh) | 一种火麻仁杏仁露饮料及其制备方法 | |
CN116649573A (zh) | 紫苏提取物以及含紫苏提取物的羊奶茶和羊奶茶粉 | |
CN105767967A (zh) | 一种火龙果果皮糕及其制备方法 | |
CN105851374A (zh) | 一种柠檬姜茶及其制备方法 | |
CN112042746A (zh) | 一种抗衰老的黑枸杞鲜牛乳 | |
CN102246856A (zh) | 一种火麻仁核桃乳饮料及其制备方法 | |
JP2006256969A (ja) | 血流改善剤 | |
CN102246859A (zh) | 一种火麻仁腰果乳饮料及其制备方法 | |
CN106234736A (zh) | 奶味花生糖 | |
CN106212845A (zh) | 花生糖 | |
CN112076292A (zh) | 一种具有增强免疫力和调节肾阴虚功能的粉剂及其制备方法 | |
CN102246858A (zh) | 一种火麻仁花生乳饮料及其制备方法 | |
CN105901218A (zh) | 一种葛根姜茶及其制备方法 | |
CN105249257A (zh) | 一种具有降压降脂功能的山野菜鹅肥肝丸子及其制备方法 | |
CN107997189A (zh) | 从火龙果皮中提取可溶性膳食纤维的方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201208 |