CN112385758A - 一种含有唾液酸的饮料及其制备方法 - Google Patents
一种含有唾液酸的饮料及其制备方法 Download PDFInfo
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- CN112385758A CN112385758A CN201911078480.2A CN201911078480A CN112385758A CN 112385758 A CN112385758 A CN 112385758A CN 201911078480 A CN201911078480 A CN 201911078480A CN 112385758 A CN112385758 A CN 112385758A
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- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 title claims abstract description 105
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 title claims abstract description 104
- 235000013361 beverage Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 37
- 239000002562 thickening agent Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 27
- 239000003765 sweetening agent Substances 0.000 claims abstract description 27
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 24
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- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 23
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 18
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 38
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 19
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 14
- 229920002261 Corn starch Polymers 0.000 claims description 14
- 239000008120 corn starch Substances 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 14
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 13
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- 229920002581 Glucomannan Polymers 0.000 claims description 13
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- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 229940116298 l- malic acid Drugs 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 239000004383 Steviol glycoside Substances 0.000 claims description 2
- 235000019411 steviol glycoside Nutrition 0.000 claims description 2
- 229930182488 steviol glycoside Natural products 0.000 claims description 2
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- 238000000034 method Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 7
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 7
- 229940013618 stevioside Drugs 0.000 description 7
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- HKLUUHOGFLPVLP-UHFFFAOYSA-N 3,5-dihydroxy-2-(2-hydroxyphenyl)-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=CC=C1O HKLUUHOGFLPVLP-UHFFFAOYSA-N 0.000 description 2
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- 239000004227 calcium gluconate Substances 0.000 description 2
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- 235000013927 calcium gluconate Nutrition 0.000 description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
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- OCKGFTQIICXDQW-ZEQRLZLVSA-N 5-[(1r)-1-hydroxy-2-[4-[(2r)-2-hydroxy-2-(4-methyl-1-oxo-3h-2-benzofuran-5-yl)ethyl]piperazin-1-yl]ethyl]-4-methyl-3h-2-benzofuran-1-one Chemical compound C1=C2C(=O)OCC2=C(C)C([C@@H](O)CN2CCN(CC2)C[C@H](O)C2=CC=C3C(=O)OCC3=C2C)=C1 OCKGFTQIICXDQW-ZEQRLZLVSA-N 0.000 description 1
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- 101000869583 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) Oligo(A)/oligo(T)-binding protein Proteins 0.000 description 1
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Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
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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
- A23L33/15—Vitamins
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于饮料技术领域，具体涉及一种含有唾液酸的饮料及其制备方法。本发明含有唾液酸的饮料，包括以下组分及其重量百分数：唾液酸2‑5％，矿物质1‑3％，维生素C 0.5‑1.5％，燕麦β‑葡聚糖0.05‑0.08％，水苏糖0.1‑0.3％，稳定剂0.05‑0.2％，增稠剂0.04‑0.15％，酸度调节剂0.01‑0.02％，甜味剂3‑5％，乙基麦芽酚0.001‑0.002％，水84.748‑93.249％。本发明含有唾液酸的饮料中直接添加新食品原料唾液酸，纯度达到98％，成分明确，安全性高，食用方便，有助于唾液酸的快速供给。另外，本发明含有唾液酸的饮料口感宜人，酸甜可口，且具有良好的稳定性。
Description
技术领域
本发明属于饮料技术领域，具体涉及一种含有唾液酸的饮料及其制备方法。
背景技术
唾液酸(SA)，学名叫作“N-乙酰基神经氨酸”，是一种天然存在的碳水化合物。它最初由颌下腺粘蛋白中分离而出，也因此而得名。唾液酸通常以低聚糖，糖脂或者糖蛋白的形式存在。人体中，脑的唾液酸含量最高。脑灰质中的唾液酸含量是肝、肺等内脏器官的15倍。唾液酸的主要食物来源是母乳，也存在于牛奶、鸡蛋和奶酪中。它不仅具有“诱导”入侵病菌的作用，目前认知是神经节苷脂的传递递质，并且是大脑的组成部分。唾液酸可以阻止病菌入侵。唾液酸同时也是流感病毒的受体，是流感病毒结合在黏液细胞中的结合位点。
唾液酸是人类大脑认知发育必要的营养素，外源性唾液酸的供给，可提高动物大脑中神经节苷酯的浓度，增进学习能力，尤其是认知水平，可见，唾液酸对于神经系统的发育有着重要的促进作用，从营养学的角度来讲，唾液酸是人类营养史上一种新型营养素。
目前市面上具有补充唾液酸作用的食品主要为燕窝或含有燕窝粉的食品，但是都存在食用不方便、含量低或不明确、纯度低等问题，而若是将其唾液酸直接添加到液体食品中，由于酸性环境影响唾液酸的稳定性而受到限制。
发明内容
针对现有技术的不足，本发明的目的在于提供一种含有唾液酸的饮料及其制备方法。本发明提供的含有唾液酸的饮料中直接添加新食品原料唾液酸，纯度达到98％，成分明确，安全性高，食用方便，有助于唾液酸的快速供给。另外，本发明提供的含有唾液酸的饮料口感宜人，酸甜可口，且具有良好的稳定性。
本发明的技术方案是：
一种含有唾液酸的饮料，包括以下组分及其重量百分数：唾液酸2-5％，矿物质1-3％，维生素C 0.5-1.5％，燕麦β-葡聚糖0.05-0.08％，水苏糖0.1-0.3％，稳定剂0.05-0.2％，增稠剂0.04-0.15％，酸度调节剂0.01-0.02％，甜味剂3-5％，乙基麦芽酚0.001-0.002％，水84.748-93.249％。
进一步地，所述的含有唾液酸的饮料，包括以下组分及其重量百分数：唾液酸3％，矿物质2％，维生素C 0.7％，燕麦β-葡聚糖0.06％，水苏糖0.2％，稳定剂0.1％，增稠剂0.08％，酸度调节剂0.01％，甜味剂4％，乙基麦芽酚0.001％，水89.849％。
进一步地，所述稳定剂由壳寡糖、海藻酸钠和微晶纤维素按质量比1:2-4:7-10组成。
进一步地，所述稳定剂由壳寡糖、海藻酸钠和微晶纤维素按质量比1:3:8组成。
进一步地，所述壳寡糖的分子量为3000-5000。
进一步地，所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比1-3:9-12组成。
进一步地，所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比2:9组成。
进一步地，所述矿物质为葡萄糖酸钙或葡萄糖酸锌。
进一步地，所述酸度调节剂为乳酸、酒石酸或L-苹果酸。
进一步地，所述甜味剂为甜菊糖苷、蔗糖和异麦芽酮糖中的一种或多种。
另外，本发明还提供了含有唾液酸的饮料的制备方法，步骤如下：
S1取唾液酸，加入49/50量的水，搅拌至完全溶解，加入1/3量的稳定剂，搅拌，搅拌速度为600-1000r/min，搅拌时间为20-30min，得A液；
S2向步骤S1所得A液中加入矿物质、维生素C、燕麦β-葡聚糖、水苏糖，搅拌至完全溶解，加入剩余量的稳定剂，搅拌，搅拌速度为400-700r/min，搅拌时间为25-40min，得B液；
S3向酸度调节剂中加入剩余量的水，搅拌至完全溶解，得C液；
S4向步骤S2所得B液中加入增稠剂、甜味剂和乙基麦芽酚，搅拌均匀，加入步骤S3所得C液，搅拌均匀，得D液；
S5将步骤S4所得D液进行杀菌，杀菌温度为100-110℃，杀菌时间为5-10S，灌装，即得。
本发明将唾液酸溶解后，加入一定量的由壳寡糖、海藻酸钠和微晶纤维素按一定质量比组成的稳定剂，能够在唾液酸周围形成保护层，防止酸性环境对唾液酸的稳定性造成影响而使其沉淀。本发明中添加的由魔芋葡甘聚糖和玉米淀粉按一定质量比组成的增稠剂，不仅可以改善饮料的组织状态，具有增黏、增稠作用，还可以改善饮料的稳定性，延长饮料的货架期。
与现有技术相比，本发明具有以下优势：
(1)本发明提供的含有唾液酸的饮料中直接添加新食品原料唾液酸，纯度达到98％，成分明确，安全性高，食用方便，有助于唾液酸的快速供给。
(2)本发明提供的含有唾液酸的饮料富含唾液酸、矿物质、维生素等成分，营养丰富，口感宜人，酸甜可口，可接受程度高。
(3)本发明提供的含有唾液酸的饮料稳定性高，大大延长了产品的货架期。
具体实施方式
以下通过具体实施方式的描述对本发明作进一步说明，但这并非是对本发明的限制，本领域技术人员根据本发明的基本思想，可以做出各种修改或改进，但是只要不脱离本发明的基本思想，均在本发明的范围之内。
本发明中所用原料如无特殊说明均为市售，如唾液酸可购自杭州林然生物科技有限公司，货号：LR12102154；燕麦β-葡聚糖可购自广州大唐生物技术有限公司，货号：a-458847；海藻酸钠可购自深圳一诺食品配料有限公司，货号：002；微晶纤维素可购自广东中联邦精细化工有限公司，货号：C-1423；魔芋葡甘聚糖可购自陕西一诺生物科技有限公司，货号：009；玉米淀粉可购自广州市中旷化工有限公司，货号：012；甜菊糖苷可购自深圳一诺食品配料有限公司，货号：00032。
实施例1、一种含有唾液酸的饮料
所述含有唾液酸的饮料包括以下组分及其重量百分数：唾液酸2％，葡萄糖酸钙1％，维生素C 0.5％，燕麦β-葡聚糖0.05％，水苏糖0.1％，稳定剂0.05％，增稠剂0.04％，酸度调节剂0.01％，甜味剂3％，乙基麦芽酚0.001％，水93.249％；所述稳定剂由分子量为3000的壳寡糖、海藻酸钠和微晶纤维素按质量比1:4:10组成；所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比1:12组成；所述酸度调节剂为乳酸；所述甜味剂为甜菊糖苷。
所述含有唾液酸的饮料的制备方法为：
S1取唾液酸，加入49/50量的水，搅拌至完全溶解，加入1/3量的稳定剂，搅拌，搅拌速度为600r/min，搅拌时间为20min，得A液；
S2向步骤S1所得A液中加入矿物质、维生素C、燕麦β-葡聚糖、水苏糖，搅拌至完全溶解，加入剩余量的稳定剂，搅拌，搅拌速度为400r/min，搅拌时间为25min，得B液；
S3向酸度调节剂中加入剩余量的水，搅拌至完全溶解，得C液；
S4向步骤S2所得B液中加入增稠剂、甜味剂和乙基麦芽酚，搅拌均匀，加入步骤S3所得C液，搅拌均匀，得D液；
S5将步骤S4所得D液进行杀菌，杀菌温度为100℃，杀菌时间为10S，灌装，即得。
实施例2、一种含有唾液酸的饮料
所述含有唾液酸的饮料包括以下组分及其重量百分数：唾液酸5％，葡萄糖酸锌3％，维生素C1.5％，燕麦β-葡聚糖0.08％，水苏糖0.3％，稳定剂0.2％，增稠剂0.15％，酸度调节剂0.02％，甜味剂5％，乙基麦芽酚0.002％，水84.748％；所述稳定剂由分子量为5000的壳寡糖、海藻酸钠和微晶纤维素按质量比1:2:7组成；所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比3:9组成；所述酸度调节剂为酒石酸；所述甜味剂由蔗糖和异麦芽酮糖按质量比1:4组成。
所述含有唾液酸的饮料的制备方法为：
S1取唾液酸，加入49/50量的水，搅拌至完全溶解，加入1/3量的稳定剂，搅拌，搅拌速度为1000r/min，搅拌时间为30min，得A液；
S2向步骤S1所得A液中加入矿物质、维生素C、燕麦β-葡聚糖、水苏糖，搅拌至完全溶解，加入剩余量的稳定剂，搅拌，搅拌速度为700r/min，搅拌时间为40min，得B液；
S3向酸度调节剂中加入剩余量的水，搅拌至完全溶解，得C液；
S4向步骤S2所得B液中加入增稠剂、甜味剂和乙基麦芽酚，搅拌均匀，加入步骤S3所得C液，搅拌均匀，得D液；
S5将步骤S4所得D液进行杀菌，杀菌温度为110℃，杀菌时间为5S，灌装，即得。
实施例3、一种含有唾液酸的饮料
所述含有唾液酸的饮料包括以下组分及其重量百分数：唾液酸3％，葡萄糖酸锌2％，维生素C 0.7％，燕麦β-葡聚糖0.06％，水苏糖0.2％，稳定剂0.1％，增稠剂0.08％，酸度调节剂0.01％，甜味剂4％，乙基麦芽酚0.001％，水89.849％；所述稳定剂由分子量为5000的壳寡糖、海藻酸钠和微晶纤维素按质量比1:3:8组成；所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比2:9组成；所述酸度调节剂为L-苹果酸；所述甜味剂由甜菊糖苷、蔗糖和异麦芽酮糖按质量比4:2:9组成。
所述含有唾液酸的饮料的制备方法为：
S1取唾液酸，加入49/50量的水，搅拌至完全溶解，加入1/3量的稳定剂，搅拌，搅拌速度为800r/min，搅拌时间为25min，得A液；
S2向步骤S1所得A液中加入矿物质、维生素C、燕麦β-葡聚糖、水苏糖，搅拌至完全溶解，加入剩余量的稳定剂，搅拌，搅拌速度为500r/min，搅拌时间为35min，得B液；
S3向酸度调节剂中加入剩余量的水，搅拌至完全溶解，得C液；
S4向步骤S2所得B液中加入增稠剂、甜味剂和乙基麦芽酚，搅拌均匀，加入步骤S3所得C液，搅拌均匀，得D液；
S5将步骤S4所得D液进行杀菌，杀菌温度为106℃，杀菌时间为8S，灌装，即得。
对比例1、一种含有唾液酸的饮料
所述含有唾液酸的饮料包括以下组分及其重量百分数：唾液酸3％，葡萄糖酸锌2％，维生素C 0.7％，燕麦β-葡聚糖0.06％，水苏糖0.2％，稳定剂0.1％，增稠剂0.08％，酸度调节剂0.01％，甜味剂4％，乙基麦芽酚0.001％，水89.849％；所述稳定剂由分子量为5000的壳寡糖、海藻酸钠和微晶纤维素按质量比1:1:1组成；所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比2:9组成；所述酸度调节剂为L-苹果酸；所述甜味剂为甜菊糖苷、蔗糖和异麦芽酮糖按质量比4:2:9组成。
所述含有唾液酸的饮料的制备方法与实施例3类似。
与实施例3的区别在于，所述稳定剂由分子量为5000的壳寡糖、海藻酸钠和微晶纤维素按质量比1:1:1组成。
对比例2、一种含有唾液酸的饮料
所述含有唾液酸的饮料包括以下组分及其重量百分数：唾液酸3％，葡萄糖酸锌2％，维生素C 0.7％，燕麦β-葡聚糖0.06％，水苏糖0.2％，稳定剂0.1％，增稠剂0.08％，酸度调节剂0.01％，甜味剂4％，乙基麦芽酚0.001％，水89.849％；所述稳定剂由海藻酸钠和微晶纤维素按质量比3:8组成；所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比2:9组成；所述酸度调节剂为L-苹果酸；所述甜味剂为甜菊糖苷、蔗糖和异麦芽酮糖按质量比4:2:9组成。
所述含有唾液酸的饮料的制备方法与实施例3类似。
与实施例3的区别在于，所述稳定剂由海藻酸钠和微晶纤维素按质量比3:8组成，即未添加分子量为5000的壳寡糖。
对比例3、一种含有唾液酸的饮料
所述含有唾液酸的饮料包括以下组分及其重量百分数：唾液酸3％，葡萄糖酸锌2％，维生素C 0.7％，燕麦β-葡聚糖0.06％，水苏糖0.2％，稳定剂0.1％，玉米淀粉0.08％，酸度调节剂0.01％，甜味剂4％，乙基麦芽酚0.001％，水89.849％；所述稳定剂由分子量为5000的壳寡糖、海藻酸钠和微晶纤维素按质量比1:3:8组成；所述增稠剂为玉米淀粉；所述酸度调节剂为L-苹果酸；所述甜味剂由甜菊糖苷、蔗糖和异麦芽酮糖按质量比4:2:9组成。
所述含有唾液酸的饮料的制备方法与实施例3类似。
与实施例3的区别在于，所述增稠剂中未添加魔芋葡甘聚糖。
对比例4、一种含有唾液酸的饮料
所述含有唾液酸的饮料包括以下组分及其重量百分数：唾液酸3％，葡萄糖酸锌2％，维生素C 0.7％，燕麦β-葡聚糖0.06％，水苏糖0.2％，稳定剂0.1％，增稠剂0.08％，酸度调节剂0.01％，甜味剂4％，乙基麦芽酚0.001％，水89.849％；所述稳定剂由分子量为5000的壳寡糖、海藻酸钠和微晶纤维素按质量比1:3:8组成；所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比2:9组成；所述酸度调节剂为L-苹果酸；所述甜味剂为甜菊糖苷、蔗糖和异麦芽酮糖按质量比4:2:9组成。
所述含有唾液酸的饮料的制备方法为：
S1取唾液酸、矿物质、维生素C、燕麦β-葡聚糖和水苏糖，加入49/50量的水，搅拌至完全溶解，加入稳定剂，搅拌，搅拌速度为500r/min，搅拌时间为35min，得A液；
S2向酸度调节剂中加入剩余量的水，搅拌至完全溶解，得B液；
S3向步骤S1所得A液中加入增稠剂、甜味剂和乙基麦芽酚，搅拌均匀，加入步骤S2所得B液，搅拌均匀，得C液；
S4将步骤S3所得C液进行杀菌，杀菌温度为106℃，杀菌时间为8S，灌装，即得。
试验例一、感官评价
1、试验样品：实施例1、实施例2、实施例3制备的含有唾液酸的饮料。
2、试验方法：对实施例1-3制备的含有唾液酸的饮料进行感官评价。品尝人数50人，分别对实施例1-3制备的含有唾液酸的饮料进行品尝，采用不记名打分制，分别从产品的色泽、口感、香气和喜好度来评价产品并打分，每项满分10分，分数高则效果好，并对是否喜欢产品程度进行总体评价。
3、试验结果如表1所示。
表1：感官评价结果
由表1可以看出，品尝人员对本发明实施例1-3所得含有唾液酸的饮料在色泽、口感和香气方面的打分较高，且喜好度较高，这说明本发明含有唾液酸的饮料得到了高度认可，本发明含有唾液酸的饮料口感宜人，酸甜可口，其中，实施例3的得分以及喜好度最好，为本发明的最佳实施例。
试验例二、稳定性评价
1、试验样品：实施例3、对比例1-4制备的含有唾液酸的饮料。
2、试验方法：
称量20mL空离心管的重量为W0，在离心管中加入10mL放置20h后摇匀的饮料，称量重量记录为W1，于25℃4000rpm条件下离心10min，将离心管中液体倒出，倒立5min后称其重量为W2，通过下式计算沉淀率：沉淀率(％)＝(W2-W0)/(W1-W0)×100％。
3、试验结果如表2所示。
表2：稳定性试验结果
| 测试项目 | 实施例3 | 对比例1 | 对比例2 | 对比例3 | 对比例4 |
| 沉淀率(％) | 0.53 | 1.25 | 2.68 | 1.82 | 2.04 |
由表2可以看出，本发明实施例3所得含有唾液酸的饮料的沉淀率为0.53％，明显低于对比例1-4所得含有唾液酸的饮料。这说明本发明提供的含有唾液酸的饮料的稳定性高，货架期长。
Claims (10)
1.一种含有唾液酸的饮料，其特征在于，包括以下组分及其重量百分数：唾液酸2-5％，矿物质1-3％，维生素C 0.5-1.5％，燕麦β-葡聚糖0.05-0.08％，水苏糖0.1-0.3％，稳定剂0.05-0.2％，增稠剂0.04-0.15％，酸度调节剂0.01-0.02％，甜味剂3-5％，乙基麦芽酚0.001-0.002％，水84.748-93.249％。
2.如权利要求1所述的含有唾液酸的饮料，其特征在于，包括以下组分及其重量百分数：唾液酸3％，矿物质2％，维生素C 0.7％，燕麦β-葡聚糖0.06％，水苏糖0.2％，稳定剂0.1％，增稠剂0.08％，酸度调节剂0.01％，甜味剂4％，乙基麦芽酚0.001％，水89.849％。
3.如权利要求1或2所述的含有唾液酸的饮料，其特征在于，所述稳定剂由壳寡糖、海藻酸钠和微晶纤维素按质量比1:2-4:7-10组成。
4.如权利要求3所述的含有唾液酸的饮料，其特征在于，所述稳定剂由壳寡糖、海藻酸钠和微晶纤维素按质量比1:3:8组成。
5.如权利要求3所述的含有唾液酸的饮料，其特征在于，所述壳寡糖的分子量为3000-5000。
6.如权利要求1或2所述的含有唾液酸的饮料，其特征在于，所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比1-3:9-12组成。
7.如权利要求6所述的含有唾液酸的饮料，其特征在于，所述增稠剂由魔芋葡甘聚糖和玉米淀粉按质量比2:9组成。
8.如权利要求1或2所述的含有唾液酸的饮料，其特征在于，所述酸度调节剂为乳酸、酒石酸或L-苹果酸。
9.如权利要求1或2所述的含有唾液酸的饮料，其特征在于，所述甜味剂为甜菊糖苷、蔗糖和异麦芽酮糖中的一种或多种。
10.如权利要求1-9任一项所述的含有唾液酸的饮料的制备方法，其特征在于，步骤如下：
S1取唾液酸，加入49/50量的水，搅拌至完全溶解，加入1/3量的稳定剂，搅拌，搅拌速度为600-1000r/min，搅拌时间为20-30min，得A液；
S2向步骤S1所得A液中加入矿物质、维生素C、燕麦β-葡聚糖、水苏糖，搅拌至完全溶解，加入剩余量的稳定剂，搅拌，搅拌速度为400-700r/min，搅拌时间为25-40min，得B液；
S3向酸度调节剂中加入剩余量的水，搅拌至完全溶解，得C液；
S4向步骤S2所得B液中加入增稠剂、甜味剂和乙基麦芽酚，搅拌均匀，加入步骤S3所得C液，搅拌均匀，得D液；
S5将步骤S4所得D液进行杀菌，杀菌温度为100-110℃，杀菌时间为5-10S，灌装，即得。
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