CN112450337B - 具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法 - Google Patents
具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法 Download PDFInfo
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- CN112450337B CN112450337B CN202011524442.8A CN202011524442A CN112450337B CN 112450337 B CN112450337 B CN 112450337B CN 202011524442 A CN202011524442 A CN 202011524442A CN 112450337 B CN112450337 B CN 112450337B
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Abstract
一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，包括乳蛋白液制备和黄芪提取液制备，然后使两者进行美拉德反应后和啤特果原汁复配得到既具有较高的抗氧化活性，又具有炭烧和果汁风味的功能乳饮料。本发明可提高免疫力、延缓衰老、抗肿瘤和调节人体机能。该产品作为保健型饮品具有广泛的用途和广阔的市场前景。
Description
技术领域
本发明涉及含乳饮料及其加工技术领域，具体指一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法。
背景技术
啤特果原名皮囊果（当地人也称“ 芽面包”、酸巴梨、皮胎果），是生长在太子山麓的一种独特古老树种，已有1000多年的栽植历史，系蔷薇科苹果亚科新疆梨系的一个地方栽培品种，处于梨属植物分布的上限，具有树势强健、树龄长、对土壤要求不严、喜阴湿耐寒、抗病虫害、适应性强等特点。啤特果品味酸甜、性温，含有丰富的蛋白质、还原糖、粗纤维、维生素（C、B1、B2）、鞣酸、氨基酸和钾、钙、铁等多种人体必需的矿物质元素，是民间润肺养胃、消泻止渴、软化血管、解酒保肝的食疗佳品。目前，啤特果加工主要途径是啤特果果汁，研究主要集中在啤特果果汁饮料配方方面。例如，杨旭星，马姝雯等人通过研究原汁与甜代糖的比例得到啤特果汁饮料的配方如下：啤特果汁30%、白砂糖5%、甜蜜素0 .1%、焦糖色素0 .8%、蜂蜜0 .8%、柠檬酸0 .12%。齐勇，罗燕以啤特果为原料进行了果汁饮料配方研究，所确定的啤特果果汁饮料的最佳配方为：啤特果汁30%、白砂糖6%、山花蜜0.8%、焦糖色素0.10%、柠檬酸0.06%。现有配方主要集中在啤特果汁饮料方面，而具有功能性的保健啤特果汁乳饮品未见报道。
美拉德反应是指游离氨基酸与羰基化合物之间经过缩合、聚合产生棕褐色化合物的非酶促糖基化反应。美拉德反应过程中可产生类黑素、还原酮、醛和杂环化合物，从而产生诱人的颜色和独特的芳香风味。因此，蛋白质的美拉德反应在食品加工中起着非常重要的作用，例如美拉德反应下生产的炭烧酸奶因其独特的炭烧风味和棕褐色而深受消费者青睐。研究表明，蛋白质糖基化产物不仅风味和色泽独特，而且具有较高的抗氧化性活性，如较高的自由基清除活性，较高的脂质过氧化抑制活性、较好的降血脂和抗炎作用。另外，经糖基化修饰后的蛋白质致敏性降低，可以更好地被人体消化吸收。然而，在长时间高温炭烧过程中，会同时产生不受欢迎的晚期糖基化终末产物，如：吡咯啉、Nε-羧甲基赖氨酸和Nε-羧乙基赖氨酸。上述产物结构复杂，通常在美拉德反应的最后阶段产生，被人体摄入后可能对健康产生负面影响。于航等研究指出，美拉德反应前添加0.1～10μmol/L白藜芦醇可有效降低晚期糖基化终末产物浓度，且不影响炭烧酸奶的色泽和风味（一种低含量晚期糖基化终末产物的炭烧酸奶及其制备方法，202010103841 .0）。可见，多酚类化合物可改变美拉德反应途径，将反应控制在中期，有效降低美拉德反应晚期糖基化反应程度。
黄芪是药食同源产品，医疗上常用于治疗气短心悸、虚脱、体虚、浮肿等。黄芪含有皂苷、黄酮及多糖等活性物质，具有增强免疫力、抗衰老、抗肿瘤、抗疲劳等作用，因而可作为功能食品及饮品原料。黄芪常见加工方法为黄芪饮片，食用时进行热水浸泡或水煎提后饮用提取液。黄芪水提取液中的主要活性物质为多糖、多酚和黄酮等物质。研究发现，不同工艺下的黄芪提取物活性具有差异。仿生提取是一种模拟黄芪在胃肠消化系统中的变化，对其活性物质进行提取的方法。唐燕等研究发现，人参、黄芩的仿生化提取物对小鼠皮肤损伤具有更好地保护作用（参芩仿生化提取物对中波紫外线照射致生物体损伤的保护作用，长春中医药大学学报. 2014年02期 第208-210页）。陈新等报道了黄芪仿生化提取法与水提取法的比较研究（黄芪仿生化提取法与水提取法的比较研究，吉林中医药. 2009年12期第1085+1106页），发现仿生化提取法提取的黄芪总皂苷含量较水提取法显著提高。上述研究只模拟了胃液体系，而肠液系统环境下采用纤维素酶的仿生化提取鲜有报道。
发明内容
本发明提供一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，生产出既具有较高的抗氧化活性，又具有炭烧和果汁风味的功能乳饮料。
本发明所采用的技术方案为：
一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，具体步骤如下：
（1）乳蛋白液制备：将乳蛋白溶解于水中，制成浓度为3-5g/L的溶液，备用；
（2）黄芪提取液制备：
粉碎：取干燥黄芪饮片，粉碎后过60-140目筛备用；
仿生提取黄芪液：称取黄芪粉100g，加8-10倍体积的水，用盐酸将其pH调至1-2，加入胃蛋白酶：CSA：9001-75-6，酶活力：1:15000，终浓度为3-4 g/L，在37℃下150rpm恒温震荡提取2-3h；然后调节溶液pH至7-8，加入4-6g/L纤维素酶：CAS：9012-54-8，酶活力：1万U/g，37℃震荡2-3h，然后沸水浴中加热搅拌5min灭活；过滤后定容到1L；
（3）美拉德反应：取乳蛋白溶液200mL，用氢氧化钠调节其pH为8-9，加入等体积黄芪提取液，加入还原糖18-22g，搅拌混匀后转入水热反应釜中，充入氮气，将氧气排出后密封，于100-130℃下恒温反应2-3h，冷却至室温备用；
（4）复配：在步骤（3）的反应液中加入可溶性固形物含量为8 °Brix的啤特果原汁40-50 mL，加入矫味剂0.05-0.5%，搅拌均匀；
（5）灭菌：将复配后的溶液加热至65℃保持30min灭菌；
（6）包装：将灭菌后的溶液采用无菌灌装机灌装于易拉罐装、利乐包装或塑料瓶包装并封口。
本发明的有益效果或优点
1、本发明采用两步法模拟胃肠液环境进行仿生提取，在强酸性环境下酸解黄芪中的纤维素，在胃蛋白酶的作用下水解蛋白质，并使纤维素在酸性条件下部分水解，从而使活性成分充分释放；再将样品调节到肠道pH环境，利用纤维素酶进一步水解纤维素，使黄芪皂苷、多糖、多酚和黄酮等活性物质充分释放，得以最大限度浸出，获得了具有较高抗氧化活性的黄芪提取液。
2、以黄芪提取液中的黄芪多糖和添加的还原糖为糖基化试剂，以黄芪提取液中的黄酮和多酚等物质为糖基化晚期终产物的抑制剂，利用乳蛋白提供氨基，通过美拉德反应制备了乳蛋白糖基化溶液。将反应液置于水热反应釜中，充入氮气以排出氧气，使反应在氮气环境中进行，不仅有效降低了晚期糖基化反应产物，赋予产品独特的炭烧风味和色泽，而且改善了乳饮料的感官品质，提升了原料的抗氧化活性，有效抑制了氧化产物的生成。另外，由于黄芪提取液中多酚和黄酮的抑制作用，反应液不仅具有炭烧风味和色泽，而且晚期糖基化产物类黑素产量较低。
3、通过添加啤特果汁和矫味剂复配，生产出既具有较高的抗氧化活性，又具有炭烧和浓郁的果香味且酸甜适宜的功能乳饮料。
因美拉德反应降低了乳蛋白的等电点，所制备的乳饮料pH可在5-7范围内调节，以满足不同消费者的需求。
总之，本发明利用黄芪提取液和乳蛋白美拉德反应产物，和啤特果复配得到的果汁具有极好地抗氧化活性，可提高免疫力、延缓衰老、抗肿瘤和调节人体机能。该产品作为保健型饮品具有广泛的用途和广阔的市场前景。
附图说明
图1为本发明实施例1产品抗氧化性比较（DPPH为自由基）；
图2为本发明实施例1产品抗氧化性比较（ABTS为自由基）；
图3为本发明实施例2产品抗氧化性比较（DPPH为自由基）；
图4为本发明实施例2产品抗氧化性比较（ABTS为自由基）；
图5为本发明实施例3产品抗氧化性比较（DPPH为自由基）；
图6为本发明实施例3产品抗氧化性比较（ABTS为自由基）。
具体实施方式
下面通过具体实施方式对本发明进一步说明。
实施例1，一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，具体步骤如下：
（1）乳蛋白液制备：将酪蛋白酸钠配制成3%的水溶液，调节pH为8；
（2）黄芪提取液制备：粉碎：取干燥黄芪饮片，粉碎后过60目筛备用；
仿生提取黄芪液：称取黄芪粉100g，加800mL水，用盐酸将其pH调至1，加入3g胃蛋白酶：CSA：9001-75-6，酶活力：1:15000，在37℃下150rpm恒温震荡提取2h。然后调节溶液pH至7，加入4g纤维素酶：CAS：9012-54-8，酶活力：1万U/g， 37℃震荡2h。然后沸水浴中加热搅拌5min灭活，过滤后定容到1L。
或者提取黄芪液用水煎煮提取法：称取黄芪粉100g，加800mL水，煮沸下保持20min，过滤后定容至1L，备用。
（4）美拉德反应：取溶解后的酪蛋白酸钠溶液200mL 2份，分别加入200mL黄芪水煎提取液和仿生提取液，加入葡萄糖18g，搅拌混匀后转入热水反应釜中，于100℃下恒温反应2h，冷却至室温备用。
（5）复配：在上述反应液中加入可溶性固形物含量为8 °Brix的啤特果原汁40 mL，加入矫味剂柠檬酸0.05%，搅拌均匀。
（6）灭菌：将复配后的溶液加热至65℃保持30min灭菌。
（7）包装：将灭菌后的溶液采用无菌灌装机瓶装并封口。
实施例1产品抗氧化性评价：以DPPH和ABTS为自由基，在相同条件下评价样品的抗氧化性，结果如图1所示。可以看出，仿生提取液DPPH自由基清除活力为4.14%±0.21%，水提液为2.13%±0.12%。美拉德反应后，仿生提取液产物DPPH自由基清除活力为67.20%±1.22%，水提液产物为53.32%±0.871%。仿生提取液ABTS自由基清除活力为32.26%±1.01%，水提液为6.43%±0.55%。美拉德反应后，仿生提取液产物ABTS自由基清除活力为82.54%±1.98%，水提液产物为51.86%±1.43%。可见，仿生提取液较水煎提取液抗氧化性强，而且美拉德反应后其抗氧化性增强。
实施例1产品糖基化产物评价：糖基化程度、中间产物含量、类黑素含量如表1所示。由表1可以看出，仿生提取液美拉德反应程度高，中间产物含量高，但类黑素产量低。
表2 不同提取液美拉德反应程度
实施例2，一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，具体步骤如下：
（1）乳蛋白液制备：将胶束态酪蛋白配制成5%的水溶液，调节pH为9。
（2）黄芪提取液制备：粉碎：取干燥黄芪饮片，粉碎后过140目筛备用；
仿生提取黄芪液：称取黄芪粉100g，加1L水，用盐酸将其pH调至2，加入4g胃蛋白酶：CSA：9001-75-6，酶活力：1:15000，在37℃下150rpm恒温震荡提取3h。然后调节溶液pH至8，加入6g纤维素酶：CAS：9012-54-8，酶活力：1万U/g， 37℃震荡3h。然后沸水浴中加热搅拌5min灭活，过滤后定容到1L。
或者提取黄芪液用水煎煮提取法：称取黄芪粉100g，加1L水，煮沸下保持30min，过滤后定容至1L，备用。
（3）美拉德反应：取溶解后的胶束态酪蛋白溶液200mL2份，分别加入200mL黄芪水煎提取液和仿生提取液，加入乳糖22g，搅拌混匀后转入水热反应釜中，充氮气5min，密封后于130℃下恒温反应3h，冷却至室温备用。
（5）复配：在上述反应液中加入可溶性固形物含量为8 °Brix的啤特果原汁50 mL，加入矫味剂柠檬酸钠0.5%，搅拌均匀。
（6）灭菌：将复配后的溶液加热至65℃保持30min灭菌。
（7）包装：将灭菌后的溶液采用无菌灌装机瓶装并封口。
实施例2产品抗氧化性评价：以DPPH和ABTS为自由基，在相同条件下评价样品的抗氧化性，结果如图所示。可以看出，仿生提取液DPPH自由基清除活力为5.06%±0.11%，水提液为3.84%±0.15%。美拉德反应后，仿生提取液产物DPPH自由基清除活力为74.82%±2.07%，水提液产物为67.60%±0.45%。仿生提取液ABTS自由基清除活力为47.80%±1.41%，水提液为10.46%±0.63%。美拉德反应后，仿生提取液产物ABTS自由基清除活力为95.30%±0.30%，水提液产物为83.78%±0.15%。可见，仿生提取液较水煎提取液抗氧化性强，而且美拉德反应后其抗氧化性增强。
实施例2产品糖基化产物评价：糖基化程度、中间产物含量、类黑素含量如表2所示。由表2可以看出，仿生提取液美拉德反应程度高，中间产物含量高，但类黑素产量低。
表2 不同提取液美拉德反应程度
实施例3，一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，具体步骤如下：
（1）乳蛋白液制备：将乳清蛋白配制成4%的水溶液，调节pH为8.5。
（2）黄芪提取液制备：粉碎：取干燥黄芪饮片，粉碎后过100目筛备用；
仿生提取黄芪液：称取黄芪粉100g，加900mL水，用盐酸将其pH调至1.5，加入3.5g胃蛋白酶：CSA：9001-75-6，酶活力：1:15000，在37℃下150rpm恒温震荡提取2.5h。然后调节溶液pH至7.5，加入5g纤维素酶：CAS：9012-54-8，酶活力：1万U/g， 37℃震荡2.5h。然后沸水浴中加热搅拌5min灭活，过滤后定容到1L。
或者提取黄芪液用水煎煮提取法：称取黄芪粉100g，加900mL水，煮沸下保持30min，过滤后定容至1L，备用。
（3）美拉德反应：取溶解后的酪蛋白酸钠溶液200mL2份，分别加入200mL黄芪水煎提取液和仿生提取液，加入果糖20g，搅拌混匀后转入水热反应釜中，充氮气5min，密封后于115℃下恒温反应2.5h，冷却至室温备用。
（5）复配：在上述反应液中加入可溶性固形物含量为8 °Brix的啤特果原汁50 mL，加入矫味剂苹果酸0.2%，搅拌均匀。
（6）灭菌：将复配后的溶液加热至65℃保持30min灭菌。
（7）包装：将灭菌后的溶液采用无菌灌装机瓶装并封口。
实施例2产品抗氧化性评价：以DPPH和ABTS为自由基，在相同条件下评价样品的抗氧化性，结果如图所示。可以看出，仿生提取液DPPH自由基清除活力为4.67%±0.12%，水提液为3.12%±0.11%。美拉德反应后，仿生提取液产物DPPH自由基清除活力为71.56%±1.06%，水提液产物为57.98%±0.64%。仿生提取液ABTS自由基清除活力为39.87%±0.87%，水提液为8.67%±1.01%。美拉德反应后，仿生提取液产物ABTS自由基清除活力为88.77%±1.23%，水提液产物为72.04%±1.13%。可见，仿生提取液较水煎提取液抗氧化性强，而且美拉德反应后其抗氧化性增强。
实施例3产品糖基化产物评价：糖基化程度、中间产物含量、类黑素含量如表3所示。由表3可以看出，仿生提取液美拉德反应程度高，中间产物含量高，但类黑素产量低。
表3 不同提取液美拉德反应程度
Claims (2)
1.一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，其特征在于：具体步骤如下：
（1）乳蛋白液制备：将乳蛋白溶解于水中，制成浓度为3-5g/L的溶液，备用；所述乳蛋白为：酪蛋白酸钠、乳清蛋白、胶束态酪蛋白中的一种或几种；
（2）黄芪提取液制备：
粉碎：取干燥黄芪饮片，粉碎后过60-140目筛备用；
仿生提取黄芪液：称取黄芪粉100g，加8-10倍体积的水，用盐酸将其pH调至1-2，加入胃蛋白酶：CSA：9001-75-6，酶活力：1:15000，终浓度为3-4 g/L，在37℃下150rpm恒温震荡提取2-3h；然后调节溶液pH至7-8，加入4-6g/L纤维素酶：CAS：9012-54-8，酶活力：1万U/g，37℃震荡2-3h，然后沸水浴中加热搅拌5min灭活；过滤后定容到1L；
（3）美拉德反应：取乳蛋白溶液200mL，用氢氧化钠调节其pH为8-9，加入等体积黄芪提取液，加入还原糖18-22g，搅拌混匀后转入水热反应釜中，充入氮气，将氧气排出后密封，于100-130℃下恒温反应2-3h，冷却至室温备用；所述还原糖为葡萄糖、果糖、乳糖中的一种或几种；
（4）复配：在步骤（3）的反应液中加入可溶性固形物含量为8 °Brix的啤特果原汁40-50mL，加入矫味剂0.05%-0.5%，搅拌均匀；
（5）灭菌：将复配后的溶液加热至65℃保持30min灭菌；
（6）包装：将灭菌后的溶液采用无菌灌装机灌装于易拉罐装、利乐包装或塑料瓶包装并封口。
2.根据权利要求1所述的一种具有抗氧化功能的啤特果黄芪提取液炭烧乳饮料制备方法，其特征在于：步骤（2）中用水煎煮提取黄芪液：称取黄芪粉100g，加9或10倍体积的水，煮沸下保持30min，过滤后定容至1L，备用。
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