CN112806504A - 一种修复消化机能并且美容养颜的饮品及其制备方法 - Google Patents
一种修复消化机能并且美容养颜的饮品及其制备方法 Download PDFInfo
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Abstract
本发明属于功能饮品技术领域,公开了一种修复消化机能并且美容养颜的饮品及其制备方法。将草莓、蓝莓、桑葚及山竹取肉后混合常温打浆、压滤,得到功效成分原液;将低聚果糖、聚葡萄糖、黄原胶和羧甲基纤维素钠加入到水中搅拌溶解均匀,然后升温至55~85℃熟化处理,冷却至室温,得到保护液;将功效成分原液加入到保护液中,搅拌混合均匀,然后加入柠檬酸、柠檬酸钠、维生素C和山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。本发明采用熟化处理保护液对常温压榨得到功效成分进行有效包裹保护,所得产品具有显著增强的稳定性,并能协同促进功效成分原液的功能发挥。
Description
技术领域
本发明属于功能饮品技术领域,具体涉及一种修复消化机能并且美容养颜的饮品及其制备方法。
背景技术
中医有句名言叫“有诸内必形于外”。意思是说:身体内部有什么样的功能特点,必然会有相应的外部反应。毒素积累在五脏六腑和皮肤中,导致肌肤问题频出,肤色暗黄、面色疲惫黯淡。
人体本身是一个强大的精细化的智能系统,消化、吸收、排毒是一个摄入、代谢、平衡的过程。各个脏腑器官都具有自身的运行程序。但往往由于人们生活的环境改变、压力的增加、睡眠的不足等,毒素的累积往往超出了身体的各个脏腑器官能够调节的范围,将造成内在健康系统的失衡。如果能够通过植物中药成分促进排毒,将有助于身体重新建立内在健康平衡,从而达到外部的形象改变,即达到美容养颜的目的。
通过纯粹的植物中药成分选择及组合虽然能够达到相应促进排毒的效果,但随着人们生活节奏的加快,其相应的缺陷也显而易见。一是中药成分选择及组合过于多样化,大部分并未对各组分进行优选配合,以及并未对各组分之间的协同作用予以深入的研究,结果造成实际改善效果并不明显。二是存在使用不方便以及口感差的问题。针对上述缺陷,将中药成分通过二次加工成饮用方便的功能饮料产品具有极大的市场前景。
专利CN 107258994 A公开了一种排浊养颜固体饮料及其制备方法。将金银花18~30份、白芷20~28份、玉竹15~20份、蒲公英10~16份、山药8~18份、干姜6~14份、绿茶5~15份、大枣5~15份、药用糊精6~12份、赤砂糖6~15份,经煎煮、混合、熬制、冷却成型、装袋获得产品。该排浊养颜固体饮料长期食用具有排浊养颜功效,安全无毒副作用。但首先该专利采用的各植物中药组分存在气味大、口感差的的问题,并不能很好的迎合市场需求。第二,其采用的各植物中药组分需经过高温煎煮提取有效成分,对有效成分的功效有影响。第三,该产品形态为固体状,使用便利性不好。
发明内容
针对以上现有技术存在的缺点和不足之处,本发明的首要目的在于提供一种修复消化机能并且美容养颜的饮品的制备方法。本发明的制备方法采用特定的提取方法将多种水果有效成分与其他功能化合物成分进行有效混合,所得产品能够充分发挥各组分的协同功能。同时所得产品具有良好的稳定性及使用方便性。
本发明的另一目的在于提供一种通过上述方法制备得到的修复消化机能并且美容养颜的饮品。本发明的饮品采用多种水果有效成分,完全不含有气味及口感差的植物中药成分,能够很好的迎合市场需求,其受众范围广。
本发明目的通过以下技术方案实现:
一种修复消化机能并且美容养颜的饮品的制备方法,包括如下制备步骤:
(1)将草莓、蓝莓、桑葚及山竹取肉后混合常温打浆、压滤,得到功效成分原液;
(2)将低聚果糖、聚葡萄糖、黄原胶和羧甲基纤维素钠加入到水中搅拌溶解均匀,然后升温至55~85℃熟化处理,冷却至室温,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,搅拌混合均匀,然后加入柠檬酸、柠檬酸钠、维生素C和山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
进一步地,步骤(1)中所述各原料质量份配比为:草莓20~50份,蓝莓20~40份,桑葚15~30份,山竹10~20份。
优选地,步骤(1)中所述各原料质量份配比为:草莓30~40份,蓝莓25~35份,桑葚20~25份,山竹15~18份。
进一步地,步骤(1)中所述压滤采用的滤布为400-700目。
进一步地,步骤(2)中所述各原料质量份配比为:低聚果糖30~50份、聚葡萄糖20~40份、黄原胶5~15份、羧甲基纤维素钠2~10份,水100~300份。
优选地,步骤(2)中所述各原料质量份配比为:低聚果糖40~50份、聚葡萄糖25~35份、黄原胶5~10份、羧甲基纤维素钠5~8份,水150~200份。
进一步地,步骤(2)中所述熟化处理的时间为0.5~4h。
进一步地,步骤(3)中所述功效成分原液与保护液加入的质量比为1:(1~4)。
进一步地,步骤(3)中所述柠檬酸加入的质量百分含量浓度为2%~5%、柠檬酸钠加入的质量百分含量浓度为1%~4%、维生素C加入的质量百分含量浓度为1%~3%,山梨酸钾加入的质量百分含量浓度为0.5%~2%。
一种修复消化机能并且美容养颜的饮品,通过上述方法制备得到。
本发明的制备原理为:通过常温压榨得到功效成分原液。将低聚果糖、聚葡萄糖、黄原胶和羧甲基纤维素钠加入到水中搅拌溶解均匀,然后升温至55~85℃进行熟化处理,熟化处理过程天然聚合物多糖分子链得到有效伸展,然后加入功效成分原液能够形成有效包裹保护。再加入柠檬酸、柠檬酸钠、维生素C和山梨酸钾调节体系pH、抗氧化及防腐性能,得到修复消化机能并且美容养颜的饮品。
本发明的功效成分原液采用纯水果成分制备,其中草莓含有丰富的维生素C、维生素A、维生素E、维生素PP、维生素B1、维生素B2、胡萝卜素、鞣酸、天冬氨酸、铜、草莓胺、果胶、纤维素、叶酸、铁、钙、鞣花酸与花青素,具有有很好的健胃消食作用。蓝莓富含“美容黄金”花青素,具有抗氧化、减缓衰老、降低胆固醇,促进心血管健康和增强人体免疫等功能。桑葚所含营养十分丰富,桑葚中含有的硬脂酸以及油酸,具有分解脂肪、降低血脂、防止血管硬化等作用。桑葚中含有的鞣酸、苹果酸等物质,能够帮助脂肪、蛋白质以及淀粉的消化,故有健脾胃、助消化的作用。山竹具有清除人体内积存的热毒,促进肠胃消化的功能,还可以帮助人体排出毒素。山竹能够促进多细胞再生与代谢,能保护滋养肌肤。
本发明采用天然多糖化合物作为保护剂,其中低聚果糖具有低热值,无龋齿、促进双歧杆菌增殖、降血糖,改善血清脂质,促进微量元素吸收等优良生理功能。被国际营养学者确认为“具有优良难消化性的水溶性膳食纤维”,可以双向调节人体微生态平衡,属典型的超强双歧因子。聚葡萄糖是一种水溶性的膳食纤维,由于离子交换和胶体的形成,可减少人体对有毒及致癌物质的吸收,并能有效调节肠道pH值,改善有益细菌的繁殖环境,使双歧杆菌等有益菌群迅速扩大,从而抑制腐生菌生长,防止肠道黏膜萎缩,并及时将体内毒素和代谢废物排泄,避免毒素从皮肤排出,达到美肤养颜的效果。黄原胶及羧甲基纤维素钠具有独特的流变性,良好的水溶性、对热及酸碱的稳定性、与多种盐类有很好的相容性,作为保护液成分能够维持体系稳定及促进功能成分功效的有效发挥。
通过功效成分原液与天然多糖化合物保护剂的协同作用,所得产品具有“三排”:排除肠胃油脂、排出多余杂物、排除身体浊气;“三助”:帮助修复消化机能、帮助分解肠道污垢、帮助清除体内害菌;和“三滋养”:滋养表层肌肤、滋养细胞营养、滋养体内精气的功效。
与现有技术相比,本发明的有益效果是:
(1)本发明的功效成分原液采用纯水果成分制备,完全不含有气味及口感差的植物中药成分,能够很好的迎合市场需求,其受众范围广。
(2)本发明的制备方法采用特定的提取方法将多种水果有效成分与其他功能化合物成分进行有效混合,所得产品能够充分发挥各组分的协同功能。同时所得产品具有良好的稳定性及使用方便性。
(3)本发明的功效成分原液制备原料为草莓、蓝莓、桑葚及山竹,通过采用常温打浆、压滤即可获取功效成分原液,无需高温煎煮提取有效成分,能够很好的保护有效成分的功效。
(4)本发明的制备方法将低聚果糖、聚葡萄糖、黄原胶和羧甲基纤维素钠加入到水中搅拌溶解均匀,然后升温至55~85℃进行熟化处理,熟化处理过程天然聚合物多糖分子链得到有效伸展,然后加入功效成分原液能够形成有效包裹保护。经验证相比未熟化处理的保护液,本发明的处理方法所得产品具有显著增强的稳定性,并能协同促进功效成分原液的功能发挥。
(5)本发明产品为浓浆形态,其食用方法可以为加入牛奶、果汁、温水冲调后饮用或直接饮用,食用便利性好,更易为消费者所接受。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
实施例1
本实施例的一种修复消化机能并且美容养颜的饮品的制备方法,包括如下制备步骤:
(1)将20质量份草莓、20质量份蓝莓、15质量份桑葚及10质量份山竹取肉后混合常温打浆、500目滤布压滤,得到功效成分原液;
(2)将30质量份低聚果糖、20质量份聚葡萄糖、5质量份黄原胶和2质量份羧甲基纤维素钠加入到100质量份水中搅拌溶解均匀,然后升温至55~60℃熟化处理4h,冷却至室温,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,其中功效成分原液与保护液的质量比为1:1,搅拌混合均匀,然后加入质量浓度为2%柠檬酸、1%柠檬酸钠、1%维生素C和0.5%山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
实施例2
本实施例的一种修复消化机能并且美容养颜的饮品的制备方法,包括如下制备步骤:
(1)将30质量份草莓、25质量份蓝莓、20质量份桑葚及15质量份山竹取肉后混合常温打浆、500目滤布压滤,得到功效成分原液;
(2)将40质量份低聚果糖、25质量份聚葡萄糖、5质量份黄原胶和5质量份羧甲基纤维素钠加入到150质量份水中搅拌溶解均匀,然后升温至65~70℃熟化处理2h,冷却至室温,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,其中功效成分原液与保护液的质量比为1:2,搅拌混合均匀,然后加入质量浓度为3%柠檬酸、2%柠檬酸钠、1%维生素C和0.5%山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
实施例3
本实施例的一种修复消化机能并且美容养颜的饮品的制备方法,包括如下制备步骤:
(1)将40质量份草莓、35质量份蓝莓、25质量份桑葚及18质量份山竹取肉后混合常温打浆、500目滤布压滤,得到功效成分原液;
(2)将50质量份低聚果糖、35质量份聚葡萄糖、10质量份黄原胶和8质量份羧甲基纤维素钠加入到200质量份水中搅拌溶解均匀,然后升温至75~80℃熟化处理1h,冷却至室温,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,其中功效成分原液与保护液的质量比为1:3,搅拌混合均匀,然后加入质量浓度为4%柠檬酸、2%柠檬酸钠、2%维生素C和1%山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
实施例4
本实施例的一种修复消化机能并且美容养颜的饮品的制备方法,包括如下制备步骤:
(1)将50质量份草莓、40质量份蓝莓、30质量份桑葚及20质量份山竹取肉后混合常温打浆、500目滤布压滤,得到功效成分原液;
(2)将50质量份低聚果糖、40质量份聚葡萄糖、15质量份黄原胶和10质量份羧甲基纤维素钠加入到300质量份水中搅拌溶解均匀,然后升温至80~85℃熟化处理0.5h,冷却至室温,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,其中功效成分原液与保护液的质量比为1:4,搅拌混合均匀,然后加入质量浓度为5%柠檬酸、3%柠檬酸钠、2%维生素C和1%山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
对比例1
本对比例与实施例2相比,功效成分原液采用水煮提取制备,具体制备步骤如下:
(1)将30质量份草莓、25质量份蓝莓、20质量份桑葚及15质量份山竹取肉后切碎与水混合煎煮(温度80~90℃),过滤取滤液浓缩(80~90℃真空浓缩)至与实施例2等体积,得到功效成分原液;
(2)将40质量份低聚果糖、25质量份聚葡萄糖、5质量份黄原胶和5质量份羧甲基纤维素钠加入到150质量份水中搅拌溶解均匀,然后升温至65~70℃熟化处理2h,冷却至室温,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,其中功效成分原液与保护液的质量比为1:2,搅拌混合均匀,然后加入质量浓度为3%柠檬酸、2%柠檬酸钠、1%维生素C和0.5%山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
对比例2
本对比例与实施例3相比,保护液未进行熟化处理,具体制备步骤如下:
(1)将40质量份草莓、35质量份蓝莓、25质量份桑葚及18质量份山竹取肉后混合常温打浆、500目滤布压滤,得到功效成分原液;
(2)将50质量份低聚果糖、35质量份聚葡萄糖、10质量份黄原胶和8质量份羧甲基纤维素钠加入到200质量份水中搅拌溶解均匀,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,其中功效成分原液与保护液的质量比为1:3,搅拌混合均匀,然后加入质量浓度为4%柠檬酸、2%柠檬酸钠、2%维生素C和1%山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
基于“美容黄金”花青素作为本发明修复消化机能并且美容养颜的饮品的主要有效功能成分,本发明通过检测花青素含量作为产品功效发挥及功能稳定性的代表性指标。
(1)采用盐酸甲醇溶液提取样本,然后采用760CRT型双光束紫外可见光分光光度计进行检测,通过花青素在530~535nm波长范围的吸光度进行定量,其中实施例1~4及对比例1~2所得功效成分原液的花青素含量检测结果如下表1所示。
表1.功效成分原液花青素含量结果
实施例1 | 实施例2 | 实施例3 | 实施例4 | 对比例1 | 对比例2 | |
含量/wt.% | 7.89 | 8.73 | 9.15 | 8.46 | 0.99 | 9.06 |
由表1结果可以明显看出,本发明采用常温压榨得到功效成分原液相比水煮提取能够较好的保证功效成分的含量。对比例1由于采用水煮提取的方式并不适用于本发明富含热敏性活性物质水果成分的提取。
(2)对以上实施例1~4及对比例2所得修复消化机能并且美容养颜的饮品的花青素稳定性进行测试,测试方法为测定产品常温密封保存6个月后花青素的含量,然后计算其与产品最初所测花青素含量的比值,即为花青素含量保持率,检测结果如下表2所示。
表2.产品保存6个月后花青素含量保持率
实施例1 | 实施例2 | 实施例3 | 实施例4 | 对比例2 | |
保持率/% | 85.7 | 89.4 | 92.2 | 94.6 | 61.5 |
由表2结果可以明显看出,本发明通过对保护液进行熟化处理,可显著显著增强功效成分的稳定性,促进功效成分原液的功能发挥。推测原因为熟化处理过程天然聚合物多糖分子链得到有效伸展,相比未熟化处理的聚合物多糖分子能对功效成分形成更好有效包裹保护。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其它的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (10)
1.一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于包括如下制备步骤:
(1)将草莓、蓝莓、桑葚及山竹取肉后混合常温打浆、压滤,得到功效成分原液;
(2)将低聚果糖、聚葡萄糖、黄原胶和羧甲基纤维素钠加入到水中搅拌溶解均匀,然后升温至55~85℃熟化处理,冷却至室温,得到保护液;
(3)将步骤(1)所得功效成分原液加入到步骤(2)的保护液中,搅拌混合均匀,然后加入柠檬酸、柠檬酸钠、维生素C和山梨酸钾搅拌混合均匀,得到修复消化机能并且美容养颜的饮品。
2.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于步骤(1)中所述各原料质量份配比为:草莓20~50份,蓝莓20~40份,桑葚15~30份,山竹10~20份。
3.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于步骤(1)中所述各原料质量份配比为:草莓30~40份,蓝莓25~35份,桑葚20~25份,山竹15~18份。
4.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于:步骤(1)中所述压滤采用的滤布为400-700目。
5.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于步骤(2)中所述各原料质量份配比为:低聚果糖30~50份、聚葡萄糖20~40份、黄原胶5~15份、羧甲基纤维素钠2~10份,水100~300份。
6.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于步骤(2)中所述各原料质量份配比为:低聚果糖40~50份、聚葡萄糖25~35份、黄原胶5~10份、羧甲基纤维素钠5~8份,水150~200份。
7.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于:步骤(2)中所述熟化处理的时间为0.5~4h。
8.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于:步骤(3)中所述功效成分原液与保护液加入的质量比为1:(1~4)。
9.根据权利要求1所述的一种修复消化机能并且美容养颜的饮品的制备方法,其特征在于:步骤(3)中所述柠檬酸加入的质量百分含量浓度为2%~5%、柠檬酸钠加入的质量百分含量浓度为1%~4%、维生素C加入的质量百分含量浓度为1%~3%,山梨酸钾加入的质量百分含量浓度为0.5%~2%。
10.一种修复消化机能并且美容养颜的饮品,其特征在于:通过权利要求1~9任一项所述的方法制备得到。
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Application publication date: 20210518 |