CN112754010A - 一种桦树汁浓缩液的制备方法 - Google Patents
一种桦树汁浓缩液的制备方法 Download PDFInfo
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- CN112754010A CN112754010A CN202110102412.6A CN202110102412A CN112754010A CN 112754010 A CN112754010 A CN 112754010A CN 202110102412 A CN202110102412 A CN 202110102412A CN 112754010 A CN112754010 A CN 112754010A
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Classifications
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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
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- 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
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Water Supply & Treatment (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种桦树汁浓缩液的制备方法,采用紫外线对桦树汁进行紫外线杀菌,用蔗糖将含糖量调节至10~15wt%,然后进行超滤,得一次青汁和一次混汁;将一次青汁进行纳滤,得二次青汁和二次混汁;将二次青汁进行冷冻浓缩,得到冷冻浓缩液,温度降到‑2~‑4℃时开始冻结,在温度降至‑6~‑9℃时,冷冻24~48h,得到冷冻浓缩液,在‑6~‑9℃进行过滤,除去冰碴及其它固体杂质,使浓缩液变澄清透明;将过滤后的液体加入到脱气罐中脱气,然后利用超滤膜进行过滤,得到所述桦树汁浓缩液,有效解决了桦树汁浓缩过程中生物活性容易遭到破坏的问题,服用本发明的桦树汁浓缩液能达到提高自身免疫力及延长衰老的目的。
Description
技术领域
本发明涉及桦树汁浓缩液的制备技术领域,特别是涉及一种桦树汁浓缩液的制备方法。
背景技术
桦树汁是从桦木科植物中流出的汁液,含有人体易于吸收的碳水化合物,氨基酸、微量元素、细胞分裂素、生成素等。桦树汁的各种饮料也很多,但由于桦树大多生长在偏远的林区,交通运输很不方便,桦树汁本身含有大量生物活性酶,采集后15小时左右就会发生异变,给批量生产造成极大的不便。也有人将采集液加糖,加防腐剂、高温浓缩保存,这样就影响了天然桦树汁的本质及风味。同时严重破坏桦树汁中所含的生物活性物质,降低桦树汁的实际应用价值。
桦树汁营养成分丰富,因此在林区不宜久置,需于12-48h内进行保鲜贮存处理。桦树汁的保鲜贮存技术目前国内主要采用有高糖保鲜法、酒精封闭法、间歇杀菌法、酵母发酵法、防腐剂添加法和冷藏贮存法等,以冷藏贮存法效果较好,但是贮存成本相对较高,防腐剂添加和高糖贮存方法简单,但往往有酸败发生,浪费较大。桦树汁的浓缩技术主要有常压浓缩、反渗透浓缩、冻结浓缩和真空低温浓缩等,但是这些方法中容易导致桦树汁中热敏性成分破坏和损失,芳香成分挥发等。
发明内容
本发明的目的是提供一种桦树汁浓缩液的制备方法,以解决上述现有技术中存在的问题。
为实现上述目的,本发明提供了如下方案:
本发明提供一种桦树汁浓缩液的制备方法,包括以下步骤:
(1)对桦树汁进行紫外线杀菌;
(2)将杀菌后的桦树汁含糖量调节至10~15wt%;
(3)将调节含糖量后的桦树汁进行超滤,得一次青汁和一次混汁;
(4)将所述一次青汁进行纳滤,得二次青汁和二次混汁;
(5)将所述二次青汁进行冷冻浓缩,得到冷冻浓缩液;
(6)将冷冻浓缩液进行过滤,将二次混汁和一次混汁混合均匀后进行反渗透,得到反渗透液;
(7)将步骤(6)过滤后的液体和反渗透液混合之后加入到脱气罐中,在温度5~10℃,真空度0~0.05MPa的条件下脱气,然后利用超滤膜进行过滤,得到所述桦树汁浓缩液。
优选地,步骤(1)所述紫外线杀菌使用的紫外线的波长为225nm~275nm。
优选地,步骤(2)用蔗糖调节含糖量。
优选地,步骤(5)温度降到-2~-4℃时开始冻结,在温度降至-6~-9℃时,冷冻24~48h,得到冷冻浓缩液。
优选地,步骤(6)保持在-6℃至-9℃温度进行过滤。
在冷冻浓缩过程中,固体的存在有利于冰核产生,从而快速形成冰晶,保证桦树汁的成分活性不受影响,采用低温真空脱气的方法除去乙酸,还可以减少桦树汁中原有芳香物质的分解。桦树汁的变质腐败是自身因素、环境因素和微生物三者互为条件,相互影响,综合作用的结果。微生物的滋长、繁殖需要一定的碳源、氮源、维生素、无机盐和微量元素等。桦树汁中含有丰富的营养成分及矿质元素,是微生物滋长、繁殖的良好培养基。同时桦树汁中存在的游离氧不仅可以加速桦树汁液自身营养成分的氧化变质,还为好氧性微生物提供了氧源。一旦微生物侵入后,迅速消耗桦树汁液中的营养成分,引起桦树汁液的腐败。因此本申请对桦树汁浓缩液进行脱气,消除桦树汁中的游离氧,同时抑制或杀死微生物,破坏微生物的侵入、生长、繁殖环境。同时,不必在桦树汁中添加抗氧化剂、抗坏血酸和亚硫酸氢钠,通过工艺的调整保护桦树汁活性成分不被氧化,限制好氧性微生物的生长与繁殖,起到化学脱气的作用,低温冷冻浓缩降低桦树汁中的微生物细胞膜的通透性,抑制微生物对氨基酸的吸收,使其体内的酶类和代谢产物逸出。同时使微生物ATP的合成反应受到障碍,从而使微生物失活,抑制微生物在桦树汁中的生长、繁殖,提高抗氧化、抗衰老功效。
桦树汁浓缩液中的三萜类化合物(白桦酯酸、白桦酯醇)、黄酮、黄烷酮类化合物及多酚类化合物,具有消炎、镇痛及溶解尿酸盐的功效。桦树汁浓缩液还具有利尿的作用,特别是对结石、风湿病、关节痛有防治功效。
桦树汁浓缩液中含有20多种氨基酸,24种无机元素、维生素B1、维生素B2、维生素C、多糖、矿物质,这也是桦树汁浓缩液可以提高人体免疫力的原因。桦树汁浓缩液中还含有高含量的锗,可以活化人体生物电流,促进血液循环,可以保护红血球,具有抗肿瘤功效。
本发明还提供一种由所述的桦树汁浓缩液的制备方法制备得到的桦树汁浓缩液。
本发明公开了以下技术效果:
本发明采用紫外线杀菌、冷冻浓缩、真空脱气及超滤除菌的方法,有效解决了桦树汁浓缩过程中生物活性容易遭到破坏的问题,本发明得到的桦树汁浓缩液不仅能保持桦树汁原有的天然性质,还具有特殊风味,大大增强了桦树汁浓缩液的食用性,服用本发明的桦树汁浓缩液能达到提高自身免疫力及延长衰老的目的。
具体实施方式
现详细说明本发明的多种示例性实施方式,该详细说明不应认为是对本发明的限制,而应理解为是对本发明的某些方面、特性和实施方案的更详细的描述。
应理解本发明中所述的术语仅仅是为描述特别的实施方式,并非用于限制本发明。另外,对于本发明中的数值范围,应理解为还具体公开了该范围的上限和下限之间的每个中间值。在任何陈述值或陈述范围内的中间值以及任何其他陈述值或在所述范围内的中间值之间的每个较小的范围也包括在本发明内。这些较小范围的上限和下限可独立地包括或排除在范围内。
除非另有说明,否则本文使用的所有技术和科学术语具有本发明所述领域的常规技术人员通常理解的相同含义。虽然本发明仅描述了优选的方法和材料,但是在本发明的实施或测试中也可以使用与本文所述相似或等同的任何方法和材料。本说明书中提到的所有文献通过引用并入,用以公开和描述与所述文献相关的方法和/或材料。在与任何并入的文献冲突时,以本说明书的内容为准。
在不背离本发明的范围或精神的情况下,可对本发明说明书的具体实施方式做多种改进和变化,这对本领域技术人员而言是显而易见的。由本发明的说明书得到的其他实施方式对技术人员而言是显而易见得的。本发明说明书和实施例仅是示例性的。
关于本文中所使用的“包含”、“包括”、“具有”、“含有”等等,均为开放性的用语,即意指包含但不限于。
实施例1
采用波长为225nm的紫外线对100kg桦树汁进行紫外线杀菌,将杀菌后的桦树汁用蔗糖将含糖量调节至10wt%,然后进行超滤,得75kg一次青汁和20kg一次混汁;将所述一次青汁进行纳滤,得55kg二次青汁和20kg二次混汁;将所述二次青汁进行冷冻浓缩,得到冷冻浓缩液,温度降到-2℃时开始冻结,在温度降至-6℃时,冷冻48h,得到冷冻浓缩液,二次混汁和一次混汁混合均匀后进行反渗透,得到反渗透液;将冷冻浓缩液在-6℃进行过滤,除去冰碴及其它固体杂质,使浓缩液变澄清透明;将过滤后的液体和反渗透液混合之后加入到脱气罐中,在温度5℃,真空度0.05MPa的条件下脱气,然后利用0.25μm超滤膜进行过滤,得到40kg桦树汁浓缩液。
实施例2
采用波长为250nm的紫外线对100kg桦树汁进行紫外线杀菌,将杀菌后的桦树汁用蔗糖将含糖量调节至12wt%,然后进行超滤,得70kg一次青汁和20kg一次混汁;将所述一次青汁进行纳滤,得50kg二次青汁和20kg二次混汁;将所述二次青汁进行冷冻浓缩,得到冷冻浓缩液,温度降到-3℃时开始冻结,在温度降至-7℃时,冷冻36h,得到冷冻浓缩液,二次混汁和一次混汁混合均匀后进行反渗透,得到反渗透液;将冷冻浓缩液在-6℃进行过滤,除去冰碴及其它固体杂质,使浓缩液变澄清透明;将过滤后的液体和反渗透液混合均匀后加入到脱气罐中,在温度5℃,真空度0.05MPa的条件下脱气,然后利用0.25μm超滤膜进行过滤,得到38kg桦树汁浓缩液。
实施例3
采用波长为275nm的紫外线对100kg桦树汁进行紫外线杀菌,将杀菌后的桦树汁用蔗糖将含糖量调节至15wt%,然后进行超滤,得78kg一次青汁和20kg一次混汁;将所述一次青汁进行纳滤,得52kg二次青汁和26kg二次混汁;将所述二次青汁进行冷冻浓缩,得到冷冻浓缩液,温度降到-4℃时开始冻结,在温度降至-9℃时,冷冻24h,得到冷冻浓缩液,二次混汁和一次混汁混合均匀后进行反渗透,得到反渗透液;将冷冻浓缩液在-9℃进行过滤,除去冰碴及其它固体杂质,使浓缩液变澄清透明;将过滤后的液体和反渗透液混合均匀后加入到脱气罐中,在温度10℃,真空度0MPa的条件下脱气,然后利用0.35μm超滤膜进行过滤,得到45kg所述桦树汁浓缩液。
实施例4
采用波长为275nm的紫外线对100kg桦树汁进行紫外线杀菌,将杀菌后的桦树汁用蔗糖将含糖量调节至12wt%,然后进行超滤,得68kg一次青汁和18kg一次混汁;将所述一次青汁进行纳滤,得50kg二次青汁和18kg二次混汁;将所述二次青汁进行冷冻浓缩,得到冷冻浓缩液,温度降到-4℃时开始冻结,在温度降至-6℃时,冷冻24h,得到冷冻浓缩液,二次混汁和一次混汁混合均匀后进行反渗透,得到反渗透液;将冷冻浓缩液在-9℃进行过滤,除去冰碴及其它固体杂质,使浓缩液变澄清透明;将过滤后的液体和冷冻浓缩液混合均匀后加入到脱气罐中,在温度10℃,真空度0.02MPa的条件下脱气,然后利用0.35μm超滤膜进行过滤,得到35kg桦树汁浓缩液。
实施例5
同实施例3,不同之处仅在于未调节含糖量,得到15kg桦树汁浓缩液。
实施例6
同实施例3,不同之处仅在于超滤之后直接进行冷冻浓缩,未进行纳滤,得到20kg桦树汁浓缩液。
实施例7
同实施例3,不同之处仅在于浓缩过程为在常温进行浓缩,得到22kg桦树汁浓缩液。
自由基清除实验
将实施例1~实施例7的浓缩液分别喷雾干燥后,得到干燥物,分别将20mg干燥物溶于40ml的无水乙醇中,待其溶解后,得到实施例1~实施例7的待测试样,备用。
DPPH的配制:准确称取20mg DPPH,用无水乙醇溶解并定容至250mL,备用。
仪器:紫外可见光分光光度计、恒温箱;
方法:将2mL经预配制的待测试样及2mL DPPH溶液至于具筛的试管中,至于恒温箱中37℃下恒温1h,以无水乙醇为空白对照,在517nm下测定各待测试样的吸光度Ai,并按下式计算清除率:
清除率=[1-(Ai-Aj)/Ac]×100%
其中,Ac:2ml无水乙醇加2mL DPPH溶液的吸光度;
Ai:2mL待测试剂加2mL DPPH溶液的吸光度;
Aj:2mL待测试剂加2mL无水乙醇溶液的吸光度。
每个待测试样测三组平行样,求平均值,结果如表1所示。
表1
自由基清除率(%) | |
实施例1 | 97.21 |
实施例2 | 98.35 |
实施例3 | 99.82 |
实施例4 | 99.54 |
实施例5 | 34.95 |
实施例6 | 42.51 |
实施例7 | 25.44 |
实施例1~4的自由基清除率较高,均在97%以上,说明实施例1~4的桦树汁浓缩液具有较强的抗氧化、抗衰老功效。从表1可知,实施例5~7的自由基清除率低于实施例1~4,说明本发明方法制备的桦树汁浓缩液的抗氧化、抗衰老功效较强,通过工艺的调整起到协同作用增强了抗氧化、抗衰老功效。
典型病例:
冯某,女,60岁,手上有痛风石,饮用本发明的桦树汁浓缩液,一日两次,每次200ml,第7天左右痛风石软化减小,第10天疼痛现象明显减轻,第40天疼痛现象消失。
王某,男,51岁,此人患痛风4年,伴有痛风石已久,发病期间尿酸580μmol/L,临床服用常规治疗痛风药物均不见太明显好转,饮用本发明的桦树汁浓缩液一周左右,一日两次,每次200ml,疼痛红肿症状消退,继续用药,期间痛风石逐渐软化,3个月后检查一切正常,痛风石也消失。
张某,男,52岁,患者病历3年多,伴有痛风石,每次发作都出现急性疼痛,多出现夜间苦不堪言,饮用本发明的桦树汁浓缩液一周左右,一日两次,每次200ml,疼痛症状明显改善,期间连续饮用4个月,痛风石完全化开,尿酸检查结果均正常。
以上所述的实施例仅是对本发明的优选方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (6)
1.一种桦树汁浓缩液的制备方法,其特征在于,包括以下步骤:
(1)对桦树汁进行紫外线杀菌;
(2)将杀菌后的桦树汁含糖量调节至10~15wt%;
(3)将调节含糖量后的桦树汁进行超滤,得一次青汁和一次混汁;
(4)将所述一次青汁进行纳滤,得二次青汁和二次混汁;
(5)将所述二次青汁进行冷冻浓缩,得到冷冻浓缩液;
(6)将冷冻浓缩液进行过滤,二次混汁和一次混汁混合均匀后进行反渗透,得到反渗透液;
(7)将步骤(6)过滤后的液体和反渗透液混合之后加入到脱气罐中,在温度5~10℃,真空度0~0.05MPa的条件下脱气,然后利用超滤膜进行过滤,得到所述桦树汁浓缩液。
2.根据权利要求1所述的一种桦树汁浓缩液的制备方法,其特征在于,步骤(1)所述紫外线杀菌使用的紫外线的波长为225nm~275nm。
3.根据权利要求1所述的一种桦树汁浓缩液的制备方法,其特征在于,步骤(2)用蔗糖调节含糖量。
4.根据权利要求1所述的一种桦树汁浓缩液的制备方法,其特征在于,步骤(5)温度降到-2~-4℃时开始冻结,在温度降至-6~-9℃时,冷冻24~48h,得到冷冻浓缩液。
5.根据权利要求1所述的一种桦树汁浓缩液的制备方法,其特征在于,步骤(6)保持在-6℃~-9℃温度进行过滤。
6.一种如权利要求1~5任一项所述的桦树汁浓缩液的制备方法制备得到的桦树汁浓缩液。
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CN115998783A (zh) * | 2021-10-23 | 2023-04-25 | 北京嘉桦生物技术有限公司 | 一种可用于治疗化学性肝损伤的桦树汁分离液 |
CN115968989A (zh) * | 2022-12-30 | 2023-04-18 | 北京嘉桦生物技术有限公司 | 一种非热制备白桦树汁饮料的方法及白桦树汁饮料 |
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