CN112890056B - 一种食品、药品、保健品组合物及其制备方法 - Google Patents
一种食品、药品、保健品组合物及其制备方法 Download PDFInfo
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- CN112890056B CN112890056B CN202110077571.5A CN202110077571A CN112890056B CN 112890056 B CN112890056 B CN 112890056B CN 202110077571 A CN202110077571 A CN 202110077571A CN 112890056 B CN112890056 B CN 112890056B
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Classifications
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Abstract
本发明公开了一种食品、药品、保健品组合物及其制备方法，该食品、药品、保健品组合物包括以下重量份数的原料：枸杞子10‑30份，玉米须5‑25份，葛根5‑25份，苦荞麦3‑15份，山药2‑8份，黄芪2‑8份，姜黄1‑5份，山茱萸1‑5份，荷叶2‑8份，黄精2‑8份，决明子2‑8份，菊花2‑6份，山楂2‑6份，红茶2‑6份，蓝莓干2‑8份，桑叶1‑3份，杜仲叶1‑3份，西洋参1‑3份，苦瓜1‑3份，金银花1‑5份，甘草30‑50份，罗汉果10‑30份。利用本发明的组合物制得的无糖植物饮料同时具有优良的滋味、色泽和澄明度，热量低，且具有清热，生津止渴，滋阴，补肾健脾的作用，市场前景及应用优良。
Description
技术领域
本发明属于食品领域，具体涉及一种食品、药品、保健品组合物及其制备方法。
背景技术
随着我国居民生活水平的不断提高，市场上饮料的生产量及销售量不断攀升，特别是儿童青少年饮料消费增加的趋势也越发明显。目前我国市面上所销售的饮料中，含糖饮料占了相当一部分比例。国内外许多研究表明，含糖饮料的过多摄入与肥胖、龋齿及2型糖尿病等一系列相关疾病的发生有密切的联系。另外还有研究显示，含糖饮可加速肠道肿瘤的生长。
而传统中医药中有很多风味佳、且有较好效果的药食同源的植物药材，开发其无糖饮料产品，符合当代的健康、绿色、养生的生活理念。
申请号为CN201410003593.7的中国专利申请公开了一种葛根无糖饮料及其制备方法，主要制备步骤是：葛根破碎，离心去淀粉及粗纤维等，离心后的葛根汁用柠檬酸调节pH，加热煮沸，静置澄清(必要时采用果胶酶及蛋白酶处理后进一步澄清)，上清液过滤得滤液。将滤液调配、分装、灭菌。虽然该专利申请公开的葛根无糖饮料适合对糖类摄取由特殊需要的人群，但是，作为一款饮料，还需要同时具有优良的滋味、色泽和澄明度。
目前，市场上同时具有清热、生津止渴、滋阴和补肾健脾功效以及优良的滋味、色泽和澄明度的无糖植物饮料还很缺乏。
发明内容
为了解决上述问题，本发明提供了一种同时具有优良的滋味、色泽和澄明度的无糖植物组合物，该无糖植物组合物还具有清热，生津止渴，滋阴，补肾健脾功效。
本发明提供了一种食品、药品或保健品组合物，它包括以下重量份数的原料：
枸杞子10-30份，玉米须5-25份，葛根5-25份，苦荞麦3-15份，山药2-8份，黄芪2-8份，姜黄1-5份，山茱萸1-5份，荷叶2-8份，黄精2-8份，决明子2-8份，菊花2-6份，山楂2-6份，红茶2-6份，蓝莓干2-8份，桑叶1-3份，杜仲叶1-3份，西洋参1-3份，苦瓜1-3份，金银花1-5份，甘草30-50份，罗汉果10-30份。
进一步地，它包括以下重量份数的原料：
枸杞子20份，玉米须15份，葛根10份，苦荞麦10份，山药5份，黄芪5份，姜黄3份，山茱萸3份，荷叶5份，黄精5份，决明子5份，菊花4份，山楂3份，红茶4份，蓝莓干5份，桑叶2份，杜仲叶2份，西洋参2份，苦瓜2份，金银花3份，甘草40份，罗汉果20份。
进一步地，所述苦瓜为苦瓜干。
进一步地，它是由所述原料加水提取制得的流浸膏，加入食品、药品或保健品领域可接受的成分制备成的饮料；所述饮料中食品、药品、或保健品领域可接受的成分包括甜叶菊糖甙和柠檬酸。
本发明还提供了上述食品、药品或保健品组合物的制备方法，包括以下步骤：
步骤S1：取原料，粉碎成粗粉，加5-15倍水，浸泡0.5-2小时，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，静置，取澄清滤液浓缩，制成流浸膏；
步骤S2：取流浸膏，加入甜叶菊糖甙，柠檬酸，加纯净水，搅拌均匀，过微孔滤膜过滤，巴氏灭菌，即得。
进一步地，步骤S1中，制得的流浸膏重量为所取原料重量的0.3～0.8倍，优选为0.5倍；
步骤S2中，纯净水体积数加至所取流浸膏质量数的30～70倍，优选为40～66倍。
本发明还提供了上述食品、药品或保健品组合物的制备方法，包括以下步骤：
(1)制备流浸膏：按照上述重量份数称取以下流浸膏原料：枸杞子、玉米须、葛根、苦荞麦、山药、黄芪、姜黄、山茱萸、荷叶、黄精、决明子、菊花、山楂、红茶、蓝莓干、桑叶、杜仲叶、西洋参、苦瓜、金银花，粉碎成粗粉，加5-15倍水，浸泡0.5-2小时，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，制成流浸膏；
(2)制备甘草水提液：取甘草粉碎成粗粉，加5-15倍水，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，得到甘草水提液；
(3)制备罗汉果水提液：取罗汉果粉碎成粗粉，加5-15倍水，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，得到罗汉果水提液；
(4)取流浸膏，加入甜叶菊糖甙水溶液、柠檬酸水溶液、甘草水提液和罗汉果水提液，加水，搅拌均匀，即得。
进一步地，步骤(1)中，所述流浸膏的重量为流浸膏原料重量的0.3～0.8倍；
步骤(2)中，所述甘草水提液的重量与甘草重量的比例为1:(0.8～1.2)；
步骤(3)中，所述罗汉果水提液的重量与罗汉果重量的比例为1:(0.8～1.2)；
步骤(4)中，所述甜叶菊糖甙水溶液的浓度为4wt.％～6wt.％，所述柠檬酸水溶液的浓度为4wt.％～6wt.％，所述流浸膏、甜叶菊糖甙水溶液、柠檬酸水溶液、甘草水提液、罗汉果水提液、水的质量体积比为15g：4mL：(10～14)mL：2mL：2mL：1000mL。
进一步地，步骤(1)中，所述流浸膏的重量为流浸膏原料重量的0.5倍，所述煎煮时间为1小时；
步骤(2)中，所述甘草水提液的重量与甘草重量的比例为1:1，所述煎煮时间为1小时；
步骤(3)中，所述罗汉果水提液的重量与罗汉果重量的比例为1:1，所述煎煮时间为1小时；
步骤(4)中，所述甜叶菊糖甙水溶液的浓度为5wt.％，所述柠檬酸水溶液的浓度为5wt.％，所述流浸膏、甜叶菊糖甙水溶液、柠檬酸水溶液、甘草水提液、罗汉果水提液、水的质量体积比为15g：4mL：12mL：2mL：2mL：1000mL。
本发明还提供了上述的食品、药品或保健品组合物在制备具有清热、生津止渴、滋阴和补肾健脾作用的食品、药品或保健品中的应用。
苦荞即苦荞麦，学名鞑靼荞麦。
苦瓜干来源于葫芦科植物苦瓜Momordica charantia Linn.的干燥成熟果实，为椭圆形或长圆形片块。
本发明所制备的无糖植物饮料具有以下有益效果：
本发明无糖植物饮料不含糖，热量低，且具有清热，生津止渴，滋阴，补肾健脾的作用。
本发明的无糖植物饮料同时具有优良的滋味、色泽和澄明度，市场前景及应用优良。
显然，根据本发明的上述内容，按照本领域的普通技术知识和惯用手段，在不脱离本发明上述基本技术思想前提下，还可以做出其它多种形式的修改、替换或变更。
以下通过实施例形式的具体实施方式，对本发明的上述内容再作进一步的详细说明。但不应将此理解为本发明上述主题的范围仅限于以下的实例。凡基于本发明上述内容所实现的技术均属于本发明的范围。
具体实施方式
本发明所用的原料均能够通过购买市售产品获得。
实施例1：本发明无糖植物饮料的制备
1.原料配比：枸杞子20份，玉米须15份，葛根10份，苦荞麦10份，山药5份，黄芪5份，姜黄3份，山茱萸3份，荷叶5份，黄精5份，决明子5份，菊花4份，山楂3份，红茶4份，蓝莓干5份，桑叶2份，杜仲叶2份，西洋参2份，苦瓜干2份，金银花3份，甘草40份，罗汉果20份。
2.制备步骤
S1：取上述配比的原料500g，粉碎成粗粉，加5000ml水，浸泡1小时，煎煮1小时，过滤，滤渣再加4000水煎煮1小时，过滤，合并滤液，静置，取澄清滤液浓缩，制成流浸膏250g。
S2：取流浸膏150g，加入50mL 5％甜叶菊糖甙溶液，50mL 5％柠檬酸溶液，加纯净水至10000ml，搅拌均匀，过微孔滤膜过滤，巴氏灭菌，即得无糖植物饮料。
实施例2：本发明无糖植物饮料的制备
S1：制备流浸膏
流浸膏原料配比：枸杞子20份，玉米须15份，葛根10份，苦荞麦10份，山药5份，黄芪5份，姜黄3份，山茱萸3份，荷叶5份，黄精5份，决明子5份，菊花4份，山楂3份，红茶4份，蓝莓干5份，桑叶2份，杜仲叶2份，西洋参2份，苦瓜干2份，金银花3份。
取上述配比的原料500g，粉碎成粗粉，加5000ml水，浸泡1小时，煎煮1小时，过滤，滤渣再加4000水煎煮1小时，过滤，合并滤液，静置，取澄清滤液浓缩，制成流浸膏250g。
S2：甘草水提液的制备：取甘草粉碎成粗粉，称取5000g甘草粗粉，加10倍水煎煮1小时，过滤，向滤渣加10倍水煎煮1小时，过滤，合并滤液，静置后，取澄清滤液，浓缩至5000g制备成1：1的甘草水提液。
罗汉果水提液的制备：取罗汉果粉5000g，加10倍水煎煮1小时，过滤，向滤渣加10倍水煎煮1小时，过滤，合并滤液，静置后，取澄清滤液，浓缩至5000g制备成1：1的罗汉果水提液。
5wt.％甜叶菊糖甙溶液的制备：取甜叶菊糖甙200g，加水配成5wt.％甜叶菊糖甙溶液。
5wt.％柠檬酸溶液的制备：取柠檬酸200g，加水配成5wt.％柠檬酸溶液。
S3：取流浸膏150g，加入5wt.％甜叶菊糖甙溶液40mL，5wt.％柠檬酸溶液120mL，甘草水提液20ml，罗汉果水提液20ml，加纯净水至10000ml，搅拌均匀，过微孔滤膜过滤，巴氏灭菌，即得无糖植物饮料。
实施例3：本发明无糖植物饮料原料配方的筛选
本发明涉及的感官品质评价参照《茶叶感官评审方法》GB/T23776-2009，以及《茶饮料》QB2499-2000进行。评审员由30人组成，男女各15人，年龄18-50岁，身体健康，个人卫生条件好，嗅觉、味觉、视觉正常，不抽烟等。评审过程中避免空腹或饱腹状态，不得化妆和使用香水等。评审环境：环境温度为20℃～27℃，光照充足均匀，无噪声，无异味。一个样品评定完成后，评审员休息，半小时后再进行下一个样品的评定。评定前后均须用清水漱口。
步骤一：不同配比流浸膏组合物的滋味评定
1.原料组成：
枸杞子，玉米须，葛根，苦荞麦，山药，荷叶，黄精，决明子，菊花，山楂，山茱萸，绿茶，蓝莓干，桑叶，苦瓜干，西洋参，姜黄，黄芪，杜仲叶，金银花。
2.流浸膏制备
依不同比例分别称取上述组合物形成不同供试样品，将各供试样品分别粉碎成粗粉，每个供试样品粗粉称取500g，加10倍水(5000ml)浸泡1小时后，煎煮1小时，过滤，滤渣再加8倍水(4000ml)煎煮1小时，过滤，合并滤液，静置滤液后，取澄清滤液浓缩，制成不同的流浸膏(250g)。
3.流浸膏滋味评定
取各流浸膏150g，加水配成10000ml的样品液，评定其滋味。滋味评分标准如下：滋味醇厚有甜味为100分，滋味醇厚无异味为80分，滋味尚可为60分，滋味有苦或涩味为40分，滋味既苦又涩为20分，苦涩味浓为0分。
根据滋味评定结果显示，得分最高(得分76分)的流浸膏组合物比例如下：
葛根10份，枸杞子10份，山药5份，玉米须5份，荷叶5份，黄精5份，黄芪份，决明子5份，菊花4份，山楂3份，苦荞麦3份，绿茶2份，蓝莓干2份，桑叶2份，苦瓜干2份，金银花3份，姜黄3份，山茱萸3份，杜仲叶2份，西洋参2份。
步骤二：不同配比甜味剂下的滋味评定
以步骤二筛选出的滋味评分最高的流浸膏组合物为原料制备流浸膏，然后在不同量的5wt.％甜叶菊糖甙溶液、甘草水提液和罗汉果水提液中加入5wt.％柠檬酸溶液50ml和150g流浸膏，加纯净水配成10000ml的样品液，按照上述滋味评定标准对所得样品液进行评分。具体步骤如下：
1.原料配比：
葛根10份，枸杞子10份，山药5份，玉米须5份，荷叶5份，黄精5份，黄芪份，决明子5份，菊花4份，山楂3份，苦荞麦3份，绿茶2份，蓝莓干2份，桑叶2份，苦瓜干2份，金银花3份，姜黄3份，山茱萸3份，杜仲叶2份，西洋参2份。
2.流浸膏制备：
取上述配比的原料5000g，粉碎成粗粉，加50000ml水，浸泡1小时，煎煮1小时，过滤，滤渣再加40000水煎煮1小时，过滤，合并滤液，静置，取澄清滤液浓缩，制成流浸膏2500g。
3.甘草水提液制备：
取甘草粉碎成粗粉，称取5000g甘草粗粉，加10倍水煎煮1小时，过滤，向滤渣加10倍水煎煮1小时，过滤，合并滤液，静置后，取澄清滤液，浓缩至5000g制备成1：1甘草水提液。
4.罗汉果水体液制备：
取罗汉果粉5000g，按照制备甘草水提液的方法制备成5000g的1：1罗汉果水提液。
5.5wt.％甜叶菊糖甙溶液制备：
取甜叶菊糖甙200g，加水配成5wt.％甜叶菊糖甙溶液。
6.甜味剂评定研究
6.1三种甜味剂分别评定
按照表1所述体积分别量取5wt.％甜叶菊糖甙溶液、甘草水提液、罗汉果水提液，然后分别加入5wt.％柠檬酸溶液50ml和150g流浸膏，加纯净水配成10000ml的样品液，进行滋味评定，以蔗糖为对照物。评定结果见表1。
表1.不同甜味剂的滋味评定结果(n＝30)
6.2 5wt.％甜叶菊糖甙溶液、甘草水提液、罗汉果水提液比例筛选实验
量取5wt.％甜叶菊糖甙溶液、甘草水提液和罗汉果水提液，然后加入5wt.％柠檬酸溶液50ml和150g流浸膏，加纯净水配成10000ml的样品液，进行滋味评定。经多轮评定，以5wt.％甜叶菊糖甙溶液40mL、甘草水提液20mL和罗汉果水提液20mL下所得样品液的滋味评分最高为81分。
步骤三：不同柠檬酸用量下的滋味评定
先按照上述步骤二的方法制备流浸膏、5wt.％甜叶菊糖甙溶液、甘草水提液、罗汉果水提液。然后根据步骤二确定的最佳甜味剂比例，取流浸膏150g，加入5wt.％甜叶菊糖甙溶液40ml，甘草水提液20ml，罗汉果水提液20ml，再分别加入表2所示体积的5wt.％柠檬酸水溶液，再加纯净水至10000ml，搅均制备成各样品液，供滋味评定用。评定结果见表2。
表2不同柠檬酸用量下的滋味评定结果(n＝30)
从表2看出，每10000ml样品液中添加5wt.％柠檬酸溶液120ml时的滋味得分最高为91分。
步骤四：色泽的调节筛选与评定
1、色泽的调节筛选
先按照上述步骤二的方法制备流浸膏、5wt.％甜叶菊糖甙溶液、甘草水提液、罗汉果水提液。然后根据步骤三确定的最佳5wt.％柠檬酸溶液体积，取流浸膏150g，加入5wt.％甜叶菊糖甙溶液40ml，甘草水提液20ml，罗汉果水提液20ml，5wt.％柠檬酸水溶液120ml，再加纯净水至10000ml，搅均制备成各样品液，供色泽评定用。
样品液汤色色调为黄绿色，根据其汤色，参照绿茶标准，拟出如下评价标准：
表3汤色评价标准1
| 一级 | 二级 | 三级 | 四级 | 五级 |
| 黄绿明亮 | 黄绿明 | 黄绿尚亮 | 黄绿欠亮 | 黄绿欠明 |
根据表3所示标准评定，样品液汤色最接近黄绿欠亮，评审员评分为67，需作进一步调整。
进一步对制备流浸膏的组合物的配比进行调整，实验发现：将组合物中的绿茶改为红茶，同时增加枸杞子、玉米须、苦荞麦的用量能改善样品液的色泽，且对滋味无不良影响。最终得到以下最佳配比的流浸膏组合物：
枸杞子20份，玉米须15份，葛根10份，苦荞麦10份，山药5份，黄芪5份，姜黄3份，山茱萸3份，荷叶5份，黄精5份，决明子5份，菊花4份，山楂3份，红茶4份，蓝莓干5份，桑叶2份，杜仲叶2份，西洋参2份，苦瓜干2份，金银花3份。
2、色泽与色度值的评定
按照实施例2的方法，制备无糖植物饮料，进行以下色泽与色度值的评定。
(1)色泽的评定
样品液汤色色调为橙红色，根据其汤色参照红茶标准，拟出如下评价标准：
表4汤色评价标准2
| 一级 | 二级 | 三级 | 四级 | 五级 |
| 橙红明亮 | 橙红明 | 橙红尚亮 | 橙红欠亮 | 橙红欠明 |
根据表4所示标准评定，样品液汤色最接近橙红尚亮，评审员评分为76。
(2)色度值的测定
样品色度值的测定用全自动测色色度仪测定。样品液色度值用L值、|a|值(a为负数)及b值(L值表示明度，0表示黑色，100表示白色；a值表示红绿色度，a越大越偏红；b值表示黄蓝色度，b越大越接近橙色)。
表5样品液色度值测定结果(n＝3)
| L(明亮度) | a(红绿色度) | b(黄蓝色度) |
| 38.2 | 7.8 | 9.1 |
实验结果表明，本发明制备的植物无糖饮料同时具有优良的滋味、色泽和澄明度，是一种综合感观品质优良的健康无糖饮料。
综上，本发明制备的无糖植物饮料同时具有优良的滋味、色泽和澄明度，热量低，且具有清热，生津止渴，滋阴，补肾健脾的作用，市场前景及应用优良。
Claims (3)
1.一种无糖植物饮料，其特征在于，它包括以下重量份数的原料：
枸杞子20份，玉米须15份，葛根10份，苦荞麦10份，山药5份，黄芪5份，姜黄3份，山茱萸3份，荷叶5份，黄精5份，决明子5份，菊花4份，山楂3份，红茶4份，蓝莓干5份，桑叶2份，杜仲叶2份，西洋参2份，苦瓜2份，金银花3份，甘草40份，罗汉果20份；
所述无糖植物饮料的制备方法包括以下步骤：
(1)制备流浸膏：称取以下流浸膏原料：枸杞子、玉米须、葛根、苦荞麦、山药、黄芪、姜黄、山茱萸、荷叶、黄精、决明子、菊花、山楂、红茶、蓝莓干、桑叶、杜仲叶、西洋参、苦瓜、金银花，粉碎成粗粉，加5-15倍水，浸泡0.5-2小时，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，制成流浸膏；
(2)制备甘草水提液：取甘草粉碎成粗粉，加5-15倍水，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，得到甘草水提液；
(3)制备罗汉果水提液：取罗汉果粉碎成粗粉，加5-15倍水，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，得到罗汉果水提液；
(4)取流浸膏，加入甜叶菊糖甙水溶液、柠檬酸水溶液、甘草水提液和罗汉果水提液，加水，搅拌均匀，即得；所述甜叶菊糖甙水溶液的浓度为5wt.％，所述柠檬酸水溶液的浓度为5wt.％，所述流浸膏、甜叶菊糖甙水溶液、柠檬酸水溶液、甘草水提液、罗汉果水提液、水的质量体积比为15g：4mL：12mL：2mL：2mL：1000mL；
步骤(1)中，所述流浸膏的重量为流浸膏原料重量的0.5倍，所述两次煎煮时间均为1小时；
步骤(2)中，所述甘草水提液的重量与甘草重量的比例为1:1，所述两次煎煮时间均为1小时；
步骤(3)中，所述罗汉果水提液的重量与罗汉果重量的比例为1:1，所述两次煎煮时间均为1小时。
2.根据权利要求1所述的无糖植物饮料，其特征在于，所述苦瓜为苦瓜干。
3.权利要求1～2任意一项所述无糖植物饮料的制备方法，其特征在于，包括以下步骤：
(1)制备流浸膏：按照权利要求1～2任一项中所述重量份数称取以下流浸膏原料：枸杞子、玉米须、葛根、苦荞麦、山药、黄芪、姜黄、山茱萸、荷叶、黄精、决明子、菊花、山楂、红茶、蓝莓干、桑叶、杜仲叶、西洋参、苦瓜、金银花，粉碎成粗粉，加5-15倍水，浸泡0.5-2小时，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，制成流浸膏；
(2)制备甘草水提液：取甘草粉碎成粗粉，加5-15倍水，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，得到甘草水提液；
(3)制备罗汉果水提液：取罗汉果粉碎成粗粉，加5-15倍水，煎煮0.5-2小时，过滤，滤渣再加6-12倍水煎煮0.5-3小时，过滤，合并滤液，浓缩，得到罗汉果水提液；
(4)取流浸膏，加入甜叶菊糖甙水溶液、柠檬酸水溶液、甘草水提液和罗汉果水提液，加水，搅拌均匀，即得；所述甜叶菊糖甙水溶液的浓度为5wt.％，所述柠檬酸水溶液的浓度为5wt.％，所述流浸膏、甜叶菊糖甙水溶液、柠檬酸水溶液、甘草水提液、罗汉果水提液、水的质量体积比为15g：4mL：12mL：2mL：2mL：1000mL；步骤(1)中，所述流浸膏的重量为流浸膏原料重量的0.5倍，所述2次煎煮时间均为1小时；
步骤(2)中，所述甘草水提液的重量与甘草重量的比例为1:1，所述两次煎煮时间均为1小时；
步骤(3)中，所述罗汉果水提液的重量与罗汉果重量的比例为1:1，所述两次煎煮时间均为1小时。
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