CN112401093A - 一种养胃护胃功能性饮品及其制备方法 - Google Patents
一种养胃护胃功能性饮品及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种养胃护胃功能性饮品及其制备方法。一方面,本发明提供一种养胃护胃功能性饮品包括以下组分:猴头菇14g/L、山楂7‑13g/L、丁香0.5‑1.5g/L、佛手0.5‑1.5g/L、白砂糖90‑110g/L、维生素C5‑15g/L。另一方面,本发明还提供一种养胃护胃功能性饮品的制备方法。本发明具有促进消化、缓解胃胀、镇痛、消炎、促进胃粘膜再生、保护胃粘膜、抑菌、增强免疫力等作用。
Description
技术领域
本发明涉及饮品领域,更具体地说,特别涉及一种养胃护胃功能性饮品及其制备方法。
背景技术
随着社会生活节奏的加快,熬夜、不按时按点吃饭,暴饮暴食、食物不洁、压力过大等因素,最终容易导致越来越多的人患有胃痛或其他胃病等症状。
目前,市场上养胃、护胃类产品多以传统口服液剂为主,主要是以后期治疗为目的,不能进行事先预防,尤其是针对胃黏膜损伤患者而言,需要长期吃药,而目前的口服液剂在口感上较差,会导致患者产生厌恶情绪。
为此,有必要开发一种养胃护胃功能性饮品来克服现有技术所存在的缺陷。
发明内容
本发明的一个目的在于提供一种养胃护胃功能性饮品,以克服现有技术所存在的缺陷。
本发明的另一个目的是提供一种养胃护胃功能性饮品的制备方法。
为了达到上述目的,本发明采用的技术方案如下:
一方面,本发明提供一种养胃护胃功能性饮品,包括以下组分:猴头菇14g/L、山楂7-13g/L、丁香0.5-1.5g/L、佛手0.5-1.5g/L、白砂糖90-110g/L、维生素C5-15 g/L。
进一步地,按照正交试验确定饮品最佳配方包括以下组分,猴头菇14g/L、山楂13g/L、丁香0.5g/L、佛手0.5g/L、白砂糖90g/L、维生素C 5g/L。
另一方面,本发明还提供一种养胃护胃功能性饮品的制备方法,包括以下步骤:
S1、将猴头菇、山楂、丁香和佛手粉碎;
S2、在粉碎后猴头菇中加入8倍量净化水,并添加纤维素酶10g/L、木瓜蛋白酶10g/L、果胶酶10g/L进行酶解,再提取、合并滤液和旋蒸浓缩,形成第一提取液,将第一提取液离心过滤后备用;
S3、在粉碎后的山楂、丁香、佛手中加入8倍量净化水,进行提取、合并滤液和旋蒸浓缩,形成第二提取液,将第二提取液离心过滤后备用;
S4、将第一提取液和第二提取液、白砂糖、维生素C和水混合并质均,并经双层滤布过滤形成饮品。
进一步地,将双层滤布过滤后的饮品采用均质机均质,装入已灭菌玻璃瓶中,高于60℃热灌装,封盖,并巴氏杀菌,冷却至室温并贴标、室温保存。
进一步地,均质机均质条件为20MPa、温度60-65℃,时间5min。
进一步地,所述猴头菇、山楂、丁香和佛手粉碎采用30目筛进行粉碎。
进一步地,步骤S2中的pH为4,酶解温度50℃,酶解时间90min,酶解后提取2次,每次提取1.5h。
进一步地,步骤S3中在85℃提取2次,每次提取2h。
与现有技术相比,本发明的优点在于:
1、本发明的养胃护胃功能性饮品打破了传统口服液剂,采用大众化饮品,使用范围更广泛。
2、本发明的养胃护胃功能性饮品采用丁香、佛手作为香味剂,无化学添加剂、无合成色素的天然饮品,顺应了当代消费者更保健,更天然的理念,符合消费者需求。
3、本发明的制备工艺简单、成本低,更适合大众消费。
4、本发明的配方以猴头菇多糖为主要的功效成分,将猴头菇与其它药食同源植物配伍使用,各个功效组分相辅相成,功效稳定且功能明确。通过在猴头菇中提取对胃黏膜损伤具有辅助保护功能的活性因子配制成一款功能性饮品,同时还掩盖了药食同源本有的气味,提高产品的口感。
5、本发明具有促进消化、缓解胃胀、镇痛、消炎、促进胃粘膜再生、保护胃粘膜、抑菌、增强免疫力作用,避免像传统技术那样主要是以后期治疗为目的,本发明能进行事先预防,从根本上改变传统治疗方式,尤其是针对胃黏膜损伤患者而言,需要长期吃药,而目前的口服液剂在口感上较差,会导致患者产生厌恶情绪,而本发明不仅起到治疗预防效果同时在口感上避免长期服药者产生的厌恶情绪。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1是本发明中山楂的添加量对感官评审评分的影响图。
图2是本发明中丁香的添加量对感官评审评分的影响图。
图3是本发明中佛手的添加量对感官评审评分的影响图。
图4是本发明中标准葡萄糖溶液浓度图。
具体实施方式
下面结合附图对本发明的优选实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
本发明提供一种养胃护胃功能性饮品,包括以下组分:猴头菇14g/L、山楂7-13g/L、丁香0.5-1.5g/L、佛手0.5-1.5g/L、白砂糖90-110g/L、维生素C5-15 g/L。
其中猴头菇和山楂为主要成分,丁香和佛手为香味剂,白砂糖和维生素为添加剂。
饮品的感官要求如下表1所示。
表1
并且采用感官审评的方法,分别从色泽、香气、滋味和外观4个方面来评价饮品的质量,部分设定为100分,功能性饮品感官审评评分标准如下表2所示。
表2
本发明的养胃护胃功能性饮品首先是通过单因素试验得出优化配方,然后在通过正交试验确定饮品最佳配方,下面分别介绍。
一、山楂、丁香、佛手的单因素试验
1、山楂的添加量对饮品品质的单因素试验
固定猴头菇的添加量为14g/L,分别设置山楂的添加量为16g/L,13g/L,10,7g/L,4g/L,调配饮品按照表2进行感官综合评价,如图1所示。
2、丁香的添加量对饮品品质的单因素试验
固定猴头菇的添加量14g/L,分别设置丁香的添加量为0.5g/L,1g/L,1.5g/L,2g/L,2.5g/L,调配饮品按照表2进行感官综合评价,如图2所示。
3、佛手的添加量对饮品品质的单因素试验
固定猴头菇的添加量14g/L,分别设置佛手的添加量0.5g/L,1g/L,1.5g/L,2g/L,2.5g/L,调配饮品按照表2进行感官综合评价,如图3所示。
不同的山楂添加量对饮品感官的影响结果如图1,随山楂添加量增加,感官评分先上升后降低。在山楂添加量10g/L时,感观评分最高,达90分,这可能是由于山楂汁对饮品有增香作用,随山楂添加量增加,逐步改善了猴头菇的苦味,但山楂汁添加量过高,导致饮品酸味过重,掩盖了猴头菇风味从而导致饮品感官评分下降。为此,确定山楂添加量7-13g/L。
不同的丁香添加量对饮品感官的影响结果如图2,随丁香添加量增加,感官评分是一直下降的,在丁香添加量0.5g/L时感观评分最高,达85分。丁香的味道可以掩盖猴头菇的腥味,但丁香的添加量过高,气味太浓,饮品的颜色也是逐渐加深的。为此,确定丁香添加量0.5-1.5g/L。
不同的佛手添加量对饮品感官的影响结果如图3,佛手的添加量增加,感官评分也是先上升后降低的,在佛手的添加量1.0g/L时,感观评分最高,达87分。佛手的气味也可以掩盖猴头菇的腥味,有一股清凉的感觉,但添加量过大,气味太浓,让人难以接受。为此,确定佛手添加量0.5-1.5g/L。
综合所述,确定养胃护胃功能性饮品中猴头菇、山楂、丁香和佛手的添加量,分别为:猴头菇14g/L、山楂7-13g/L、丁香0.5-1.5g/L、佛手0.5-1.5g/L,根据实际需要,确定添加剂的添加量,分别为:白砂糖90-110g/L、维生素C5-15 g/L。
二、正交试验确定饮品最佳配方
在大量的配比实验和单因素实验基础上,对饮品的原料用量进行正交实验,确定最优的配比量,用山楂(A)、丁香(B)、佛手(C)这3个因素设计L9(3)3,如表3所示,确定饮品原料的配比量。
表3
正交实验结果如表4,个因素对口感影响程度依次为B>C>A,最佳的配比为A3B1C1其次是A3B2C2 A2B3C3。
表4
三、正交实验确定添加剂的最佳用量
在山楂(A)、丁香(B)、佛手(C)这3个因素设计L9(3)3的基础上,得出最优的三组配比A3B1C1、A3B2C2 A2B3C3,以白砂糖(E)、维生素C(F)、原料配比量(山楂:丁香:佛手)(G)设计三因素三水平的正交实验,分析确定最终的配方,如表5。
表5
验的结果如表6所示,结果显示影响口感的因素主次为E>F>G最优组合为E1F1G1,即白砂糖90g/L、维生素C 5g/L、原料配比(山楂:丁香:佛手)13:0.5:0.5(g/L)此时评分达87.5分。
因此,饮品的最优配方为猴头菇14g/L、山楂13g/L、丁香0.5g/L、佛手0.5g/L、白砂糖90g/L、维生素C 5g/L。
表6
本发明还提供一种养胃护胃功能性饮品的制备方法,包括以下步骤:
步骤S1、将猴头菇、山楂、丁香和佛手粉碎,优选采用30目筛进行粉碎;
步骤S2、在粉碎后猴头菇中加入8倍量净化水,并添加纤维素酶10g/L、木瓜蛋白酶10g/L、果胶酶10g/L进行酶解,再提取、合并滤液和旋蒸浓缩,形成第一提取液,将第一提取液离心过滤后备用;其中,pH为4,酶解温度50℃,酶解时间90min,酶解后提取2次,每次提取1.5h。
步骤S3、在粉碎后的山楂、丁香、佛手中加入8倍量净化水,进行提取(85℃提取2次,每次提取2h)、合并滤液和旋蒸浓缩,形成第二提取液,将第二提取液离心过滤后备用;
步骤S4、将第一提取液和第二提取液、白砂糖、维生素C和水混合并质均,并经双层滤布过滤形成饮品。
步骤S5、将双层滤布过滤后的饮品采用均质机均质(均质机均质条件为20MPa、温度60-65℃,时间5min),装入已灭菌玻璃瓶中,高于60℃热灌装,封盖,并巴氏杀菌,冷却至室温并贴标、室温保存。
本发明以猴头菇、山楂、丁香、佛手为主要原料,添加白砂糖、维生素C为辅料调配一款风味独特的养胃护胃功能性饮品。该产品中猴头菇多糖作为主要的功效成分之一,通过苯酚-硫酸法测定粗多糖平均含量来控制该保健饮品中粗多糖功效成分含量。猴头菇在纤维素酶、木瓜蛋白酶、果胶酶各10g/L,酶解温度50℃,酶解时间90min,pH 4,8倍水提取2h的条件下,总粗多糖平均含量为78.75mg.(100mL)-1。通过单因素和正交实验确定了饮品的最佳配方,该饮品中猴头菇多糖的含量为>78.75mg.(100mL)-1。
具体的,本发明中苯酚-硫酸法测定粗多糖平均含量来控制该保健饮品中粗多糖功效成分含量是通过实验来进行确定的。
1.实验方法
1.1样品处理
1.1.1、将猴头菇样品粉碎,过30目筛,密封备用
1.1.2、提取溶液的制备
猴头菇1.20g用纤维素酶、木瓜蛋白酶、果胶酶各10g/L,酶解温度50℃,酶解时间90min,pH 4,8倍量净化水提取2次,每次提取1.5h。合并滤液,旋蒸浓缩,提取液离心过滤并定量备用。
1.1.3、供试品溶液的制备
精密吸取提取液试样20.0mL,加人无水乙醇80mL,使含醇量达80%,充分搅拌混匀5min后,以4000r/min’离心5min,弃去上清液,残渣用80%乙醇洗涤3次,低温烘干。残渣用水溶解并定容至250mL,得供试品溶液,备用。
1.2标准曲线的制备
绘制标准曲线分别吸取0mL、0.2mL、0.4mL、0.6mL、0.8mL、1.0mL的标准葡萄糖工作液置于20mL具塞试管中,用蒸馏水补至1.0mL,向试液中加入1.0mL苯酚溶液,然后快速加人5.0mL硫酸(与液面垂直加人,勿接触试管壁,以便与反应液充分混合),静置10分钟。使用涡旋振荡器使反应液成分混合,然后将试管放置于30℃水浴中反应20分钟,490nm测吸光度。以葡萄糖质量浓度为横坐标,吸光度为纵坐标,制定标准曲线,如图4所示,数据记录如表7所示,过苯酚-硫酸法测定粗多糖平均含量如表8所示。
表7
表8
本发明的猴头菇中的猴头菌通过能降低血清TG和VLDL含量,以及AST和ALT水平,来调节乙醇造成的脂代谢紊乱以及加速肝细胞代谢促进乙醇的分解,还通过使LDH释放减少具有对幽门螺旋杆菌所致的胃黏膜上皮细胞损伤有保护作用。山楂则通过改善血液循环刺激胃壁是的血液系统的供应,为胃黏膜保护因子的恢复提供力量。猴头菇和山楂二者协同作用,一正一辅保护和修复胃黏膜,防止破坏因子对胃黏膜的威胁。本发明通过对猴头菇、山楂功能性饮品对胃黏膜辅助保护功能的作用,可为大多数人提供一个保护胃黏膜的有效途径。
配方中还添加了维生素C,配方pH值在3.8左右,采用巴氏灭菌。而丁香中的丁香精油主要是抑菌物质,具有较强抑菌和抗氧化作用。因此能有效的保护功效成分不被破坏,又能达到灭菌的效果,且能极大的提高产品的保存期。
本发明的养胃护胃功能性饮品打破了传统口服液剂,采用大众化饮品,使用范围更广泛。
本发明的养胃护胃功能性饮品采用丁香、佛手作为香味剂,无化学添加剂、无合成色素的天然饮品,顺应了当代消费者更保健,更天然的理念,符合消费者需求。
本发明的制备工艺简单、成本低,更适合大众消费。
本发明的配方以猴头菇多糖为主要的功效成分,将猴头菇与其它药食同源植物配伍使用,各个功效组分相辅相成,功效稳定且功能明确。通过在猴头菇中提取对胃黏膜损伤具有辅助保护功能的活性因子配制成一款功能性饮品,掩盖了药食同源本有的气味,提高产品的口感。
本发明具有促进消化、缓解胃胀、镇痛、消炎、促进胃粘膜再生、保护胃粘膜、抑菌、增强免疫力等作用。
虽然结合附图描述了本发明的实施方式,但是专利所有者可以在所附权利要求的范围之内做出各种变形或修改,只要不超过本发明的权利要求所描述的保护范围,都应当在本发明的保护范围之内。
Claims (8)
1.一种养胃护胃功能性饮品,其特征在于,包括以下组分:猴头菇14g/L、山楂7-13g/L、丁香0.5-1.5g/L、佛手0.5-1.5g/L、白砂糖90-110g/L、维生素C5-15 g/L。
2.根据权利要求1所述的养胃护胃功能性饮品,其特征在于,按照正交试验确定饮品最佳配方包括以下组分,猴头菇14g/L、山楂13g/L、丁香0.5g/L、佛手0.5g/L、白砂糖90g/L、维生素C5 g/L。
3.一种根据权利要求1或2所述的养胃护胃功能性饮品的制备方法,其特征在于,包括以下步骤:
S1、将猴头菇、山楂、丁香和佛手粉碎;
S2、在粉碎后猴头菇中加入8倍量净化水,并添加纤维素酶10g/L、木瓜蛋白酶10g/L、果胶酶10g/L进行酶解,再提取、合并滤液和旋蒸浓缩,形成第一提取液,将第一提取液离心过滤后备用;
S3、在粉碎后的山楂、丁香、佛手中加入8倍量净化水,进行提取、合并滤液和旋蒸浓缩,形成第二提取液,将第二提取液离心过滤后备用;
S4、将第一提取液和第二提取液、白砂糖、维生素C和水混合并质均,并经双层滤布过滤形成饮品。
4.根据权利要求3所述的养胃护胃功能性饮品的制备方法,其特征在于,将双层滤布过滤后的饮品采用均质机均质,装入已灭菌玻璃瓶中,高于60℃热灌装,封盖,并巴氏杀菌,冷却至室温并贴标、室温保存。
5.根据权利要求4所述的养胃护胃功能性饮品的制备方法,其特征在于,均质机均质条件为20MPa、温度60-65℃,时间5min。
6.根据权利要求3所述的养胃护胃功能性饮品的制备方法,其特征在于,所述猴头菇、山楂、丁香和佛手粉碎采用30目筛进行粉碎。
7.根据权利要求3所述的养胃护胃功能性饮品的制备方法,其特征在于,步骤S2中的pH为4,酶解温度50℃,酶解时间90min,酶解后提取2次,每次提取1.5h。
8.根据权利要求3所述的养胃护胃功能性饮品的制备方法,其特征在于,步骤S3中在85℃提取2次,每次提取2h。
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CN113995069A (zh) * | 2021-09-27 | 2022-02-01 | 邱成飞 | 猴头菇菊粉复合饮品及其制备方法 |
CN115715566A (zh) * | 2022-11-02 | 2023-02-28 | 广州王老吉药业股份有限公司 | 一种基于盐渍佛手的浓缩汁及使用该浓缩汁的饮料制备方法 |
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