CN112998231A - 一种清肠排毒的果冻及其制备方法 - Google Patents
一种清肠排毒的果冻及其制备方法 Download PDFInfo
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Abstract
本发明涉及食品的制备技术领域,特别是一种清肠排毒的果冻,按重量份百分比,包括如下材料:60%‑80%水、3%‑10%‑白砂糖、2%‑10%苹果浓缩汁、1%‑10%蔬果酵素原液、1%‑5%海藻粉、1%‑5%决明子粉、1%‑5%低聚果糖、1%‑5%菊粉和1%‑5%复配果冻增稠剂,本发明的果冻配方能够促进肠道流动,起到清肠排毒的功能。
Description
技术领域
本发明涉及食品的制备技术领域,特备是一种清肠排毒的果冻及其制备方法。
背景技术
人体内每天的代谢废物和有害物质主要通过四大排泄系统:大肠、皮肤、呼吸道和泌尿道排出。这四大排泄系统任何一方的功能失常则必将加重其它系统的负担,久之将诱发这些系统的功能障碍和疾病,从而产生自体中毒,损害机体的健康。在这四大排泄系统中,大肠是最重要而又最易被大多数人忽视的一个排泄系统。排泄系统的排毒功能与胃肠道蠕动能力息息相关,当胃肠道消化能力增强时,能够加强人体的排毒功能。
发明内容
为此,需要提供一种清肠排毒的果冻及其制备方法,有利于人体的快速排毒。
为实现上述目的,本发明提供了一种清肠排毒的果冻,,按重量份百分比,包括如下材料:60%-80%水、3%-10%-白砂糖、2%-10%苹果浓缩汁、1%-10%蔬果酵素原液、1%-5%海藻粉、1%-5%决明子粉、1%-5%低聚果糖、1%-5%菊粉和1%-5%复配果冻增稠剂;
所述蔬果酵素原液的制备方法如下:
(1)将蔬果原材料洗净,使用破碎机进行破碎,破碎成蔬菜果浆;
(2)在蔬菜果浆中加入10%的低聚异麦芽糖进行混合形成发酵原浆;
(3)在发酵原浆中加入乳酸菌、嗜酸乳杆菌、酵母菌,进行厌氧发酵;
(4)厌氧发酵完成后,使用筛网进行过滤得到蔬果酵素原液。
进一步,按重量份百分比,包括如下材料:72%水、6%-白砂糖、5%苹果浓缩汁、3%蔬果酵素原液、4%海藻粉、3%决明子粉、3%低聚果糖、2%菊粉和2%复配果冻增稠剂。
进一步,所述蔬果原材料为哈密瓜、香菇、金针菇、黑木耳、白木耳、菊苣、茄子、青花菜、青瓜、油柑、冬瓜、马铃薯、诺丽果、黄秋葵、西芹、蔓越莓、番茄、玉米、大白菜、蓝莓、火龙果、木瓜、柠檬、凤梨、莲雾、苹果、樱桃、香蕉、草莓、香橙、奇异果、梨、李子和葡萄中的一种或多种。
进一步,所述复配果冻增稠剂中包括黄原胶、卡拉胶和琼脂,黄原胶、卡拉胶和琼脂的比例为2:2:1。
一种上述的果冻的制备方法,包括如下步骤:
(1)分别按比例称取决明子和海藻,进行粉碎,加入5-10倍量的水,超声提取,超声0.5-2h后,过滤、减压浓缩、冷冻干燥,分别得到决明子粉和海藻粉;
(2)在酵素原液中加入10-20倍量的水,加入决明子粉和海藻粉,混合均匀后,发酵得到混合料液A;
(3)按比例称取白砂糖、苹果浓缩汁、低聚果糖、菊粉和复配果冻增稠剂和剩余的水,加入到混合料液A中,加热煮沸得混合料液B;
(4)混合料液B经过过滤、灌装、杀菌得到果冻成品。
进一步,步骤(1)中,所述决明子的超声提取的频率为40-60kHz,所述海藻的超声提取的频率为20-30kHz。
进一步,步骤(1)中,使用5μm滤膜进行过滤。
进一步,步骤(2)中,步骤(2)中,发酵温度为15-25℃,发酵时间为1-3天。
进一步,步骤(3)中,加热温度为80-90℃,加热时间为3-5min。
进一步,步骤(4)中,使用20-40目筛进行过滤。
配方各个组分的功效:
海藻糖:海藻糖对生物体有神奇的保护作用,是因为海藻糖在高温、高寒、高渗透压及干燥失水等恶劣环境条件下在细胞表面能形成独特的保护膜,有效地保护蛋白质分子不变性失活,从而维持生命体的生命过程和生物特征。在有水的时候,海藻糖帮助吸收和储存水分,干燥时,海藻糖可以取代组织中的水,保护细胞免遭脱水的伤害,维持细胞的天然结构。
决明子:可清肝明目,润肠通便,有缓泻作用。补充人体所需的多种氨基酸及微量元素,具有低蛋白质、低脂肪、高纤维、吸水性好、膨胀率高等特性,具有降血脂、降血糖、降血压、减肥、美容、保健、通便等多重功效。决明子粉有治疗保健作用,可减肥去脂,治疗便秘,对恢复脸色,去雀斑、去口臭都有帮助。现代药理研究证实,决明子辅助医药防治各种眼病(对眼睛红肿,流泪,干涩有特效),高血压,高血脂(肥胖)和便秘也有明显效果,并且可调节和提高免疫力。
菊粉:菊粉可降低血糖值、淡化血糖的浓度、增强消化和排便功能、对治疗便秘有奇效、增强新陈代谢,快速恢复烫伤和其它受伤伤口、美肤祛斑、改善日常抑郁焦虑等。菊粉所提供的能量值很低或根本没有,故可在低能量食品中发挥作用,还可供糖尿病人、肥胖病人和低血糖病人食用。其主要功效:控脂降糖、增强胃肠蠕动、排毒湿、减肥美容、促进矿物质吸收、维生素合成、增多肠道双歧杆菌。
魔芋粉:魔芋所含的葡萄糖甘露聚糖对降低糖尿病人的血糖有很好的效果,魔芋中的纤维素也有促进肠胃蠕动及润肠通便功能,能把肠道中的有毒物质迅速排出体外,从而有效防治便秘,降低血糖、血压、胆固醇,并对结肠癌、痔疮、静脉肿瘤有辅助治疗作用。不仅如此,它吸水性强,含热量低,既能增加饱腹感,减轻饥饿感,又能降低体重,所以它又是糖尿病人和体重肥胖者的理想食品。
酵素原液:含有很多维生素、纤维素等营养物质和多种微生物,服用酵素原液可促进胃肠道的蠕动,帮助排泄出多余的代谢废物,也可以降低毒素对身体本身造成的负面作用。
海藻:海藻有消痰化瘀、利水消肿、降压、抗凝血、增强免疫力、抗肿瘤、抗感染、抗氧化的作用。经常吃海藻有利于维持心血管系统的功能,使血管富有弹性,从而保障皮肤营养的正常供应。海藻中的蛋氨酸、胱氨酸含量丰富,能防止皮肤干燥,经常吃海藻还可使干性皮肤富有光泽,改善油性皮肤食物油脂分泌。海藻中所含维生素丰富,可事上皮组织健康生长,减少色素斑点。
低聚果糖:低聚果糖能明显改善肠道内微生物种群比例,它是肠内双歧杆菌的活化增殖因子,可减少和抑制肠内腐败物质的产生,抑制有害细菌的生长,调节肠道内平衡;能促进微量元素铁、钙的吸收与利用,以防止骨质疏松症;可减少肝脏毒素,能在肠中生成抗癌的有机酸,有显著的防癌功能。低聚果糖可以有效的刺激肠道菌群的再生,能够稳定肠道状态,改善腹泻现象。低聚果糖属于小分子物质,能够促进肠道蠕动、改善便秘,还可以降低身体内血酯的含量,加速胆固醇和脂肪的代谢,可以预防心脑血管疾病。
上述技术方案具有以下有益效果:
1.本发明中海藻糖、决明子和蔬果酵素原液相互配合能够有效的加强肠道的张力,由此加强肠道的蠕动,以增加肠道内的湿润度,起到清肠排毒、润肠通便、促进肠胃蠕动、缓解便秘症状的功能。
2.本发明的制备方法中,决明子粉和海藻粉先与蔬果酵素原液混合进行发酵,蔬果酵素原液在进行二次发酵的过程中能够对决明子粉和海藻粉内的多糖、纤维、蛋白质等大分子分解为小分子,有利于人体的吸收,使得果冻产品的排毒,效果更加的显著。
具体实施方式
为详细说明技术方案的技术内容、构造特征、所实现目的及效果,以下结合具体实施例并配合详予说明。
实施例1
一种清肠排毒的果冻,按重量份百分比,包括如下材料:
72%水、6%-白砂糖、5%苹果浓缩汁、3%蔬果酵素原液、4%海藻粉、3%决明子粉、3%低聚果糖、2%菊粉和2%复配果冻增稠剂。
所述蔬果原材料包括哈密瓜、香菇、金针菇、黑木耳、白木耳、菊苣、茄子、青花菜、青瓜、油柑、冬瓜、马铃薯、诺丽果、黄秋葵、西芹、蔓越莓、番茄、玉米、大白菜、蓝莓、火龙果、木瓜、柠檬、凤梨、莲雾、苹果、樱桃、香蕉、草莓、香橙、奇异果、梨、李子和葡萄。多种蔬果原材料能够为人体提供不同的营养元素。
所述蔬果酵素原液的制备方法如下:
(1)将蔬果原材料洗净,使用破碎机进行破碎,破碎成蔬菜果浆;
(2)在蔬菜果浆中加入10%的低聚异麦芽糖进行混合形成发酵原浆;
(3)在发酵原浆中加入乳酸菌、嗜酸乳杆菌、酵母菌,进行厌氧发酵,发酵时间为5-25天,发酵温度15℃-25℃;
(4)厌氧发酵完成后,使用20-60目筛网进行过滤得到蔬果酵素原液。
上述的果冻的制备方法,包括如下步骤:
(1)分别按比例称取决明子和海藻,进行粉碎,加入8倍量的水,超声提取,超声1h后,过滤、减压浓缩、冷冻干燥,分别得到决明子粉和海藻粉,所述决明子的超声提取的频率为50kHz,所述海藻的超声提取的频率为25kHz,所述决明子提取液和海藻提取液经过5μm滤膜进行过滤;
(2)在酵素原液中加入15倍量的水,加入决明子粉和海藻粉,混合均匀后,发酵得到混合料液A,发酵温度为15-25℃,发酵时间为2天;
(3)按比例称取白砂糖、苹果浓缩汁、低聚果糖、菊粉和复配果冻增稠剂和剩余的水,加入到混合料液A中,加热煮沸得混合料液B,加热温度为90℃,加热时间为3min;
(4)混合料液B经过过滤、灌装、杀菌得到果冻成品,过滤使用20-40目筛进行过滤。
本实施例中,水为经过净化系统处理的水,水的电导率控制为≤10μs/cm。进行步骤(3)加热时,使用夹层锅设备进行煮沸加热,灌装使用自动包装机进行包装,横封温度:120-170℃、纵封温度:100-210℃、封口速度:30-50包/min;灭菌使用电灭菌锅,温度为82-87℃,时间为8-10min。
实施例2
一种清肠排毒的果冻,与实施例1的不同点在于,按重量份数计包括如下材料:
60%水、10%白砂糖、3%苹果浓缩汁、10%蔬果酵素原液、1%海藻粉、1%决明子粉、5%低聚果糖、5%菊粉和5%复配果冻增稠剂。
实施例3
一种清肠排毒的果冻,与实施例1的不同点在于,按重量份数计包括如下材料:
80%水、3%白砂糖、3%苹果浓缩汁、1%蔬果酵素原液、5%海藻粉、5%决明子粉、1%低聚果糖、1%菊粉和1%复配果冻增稠剂。
实施例4
一种清肠排毒的果冻,与实施例1的不同点在于,在制备步骤中,白砂糖、苹果浓缩汁、蔬果酵素原液、海藻粉、决明子粉、低聚果糖、菊粉和复配果冻增稠剂共同加入到水中,之后进行加热煮沸,得到混合溶液B,海藻粉、决明子粉未经过与蔬果酵素原液的发酵步骤。
实施例1-4制得的果冻成品进行清肠排毒实验
1.实验材料:
昆明种雄性SPF级小鼠,6-8周龄,体重18-22g
2.小鼠便秘模型:
选取60只小鼠,随机分成6组,每组10只,其中4组为实验组,1组为对照组,1组为阳性组。
复方地芬诺酯混悬液按照10mg/kg给小鼠灌胃,灌胃一次;复方地芬诺酯能加强肠张力,抑制肠蠕动,使肠内容物通过延迟,肠内水分吸收增加,造成动物排便减少。
3.给药
实施例1、2、3、4的果冻成品分别对应实验组1-4,果冻成品按照1.0g/20g对实验组小鼠进行灌胃;
阳性组灌胃给药溴吡斯的明(40mg/kg)。
对照组灌胃给药1.0ml的生理盐水。
各组小鼠在灌胃30分钟后分别给予碳粉液(给药量0.1ml/10g)。灌胃完成后立即转移至垫有滤纸的代谢笼中,禁水禁食,测定粪便参数,粪便参数包括首粒黑便时间,收集4h后的粪便数量和粪便含水量。
粪便含水量=((粪便湿重-粪便干重)/粪便湿重)×100%。
4.实验数据
各组小鼠排便数据经过统计学分析,计量数据以均数±标准差表示,采用配对设计t检验,P小于0.05为差异有统计学意义。统计数据如表1所示。
表1各组小鼠的排便指标比较(mean±SD,n=10)
注:1)与对照组相比较,P<0.05。
实验组1-4和阳性组与对照组的比较表明,本发明的配方果冻能够明显改善地芬诺酯所致的便秘状况,显著提高便秘小鼠的胃肠道蠕动力,并缩短排便时间,增加排便,增加粪便含水量(P<0.05)。另外,决明子粉和海藻粉在经过与酵素原液静置发酵一段时间后,跟容易被个体吸收,清肠排毒效果更好。
实施例8
一种清肠排毒的果冻,与实施例1的不同点在于,果冻的制备方法,包括如下步骤:
(1)分别按比例称取决明子和海藻,进行粉碎,加入5倍量的水,超声提取,超声0.5h后,过滤、减压浓缩、冷冻干燥,分别得到决明子粉和海藻粉,所述决明子的超声提取的频率为40kHz,所述海藻的超声提取的频率为20kHz;
(2)在酵素原液中加入10倍量的水,加入决明子粉和海藻粉,混合均匀后,发酵得到混合料液A,发酵温度为15-25℃,发酵时间为1天;
(3)按比例称取白砂糖、苹果浓缩汁、低聚果糖、菊粉和复配果冻增稠剂和剩余的水,加入到混合料液A中,加热煮沸得混合料液B,加热温度为80℃,加热时间为5min。
(4)混合料液B经过过滤、灌装、杀菌得到果冻成品,过滤使用20-40目筛进行过滤。
实施例9
一种清肠排毒的果冻,与实施例1的不同点在于,果冻的制备方法,包括如下步骤:
(1)分别按比例称取决明子和海藻,进行粉碎,加入5倍量的水,超声提取,超声0.5h后,过滤、减压浓缩、冷冻干燥,分别得到决明子粉和海藻粉,所述决明子的超声提取的频率为60kHz,所述海藻的超声提取的频率为40kHz;
(2)在酵素原液中加入20倍量的水,加入决明子粉和海藻粉,混合均匀后,发酵得到混合料液A,发酵温度为15-25℃,发酵时间为3天;
(3)按比例称取白砂糖、苹果浓缩汁、低聚果糖、菊粉和复配果冻增稠剂和剩余的水,加入到混合料液A中,加热煮沸得混合料液B,加热温度为80℃,加热时间为5min。
(4)混合料液B经过过滤、灌装、杀菌得到果冻成品,过滤使用20-40目筛进行过滤。
本发明中,决明子和海藻通过超声提取,有利于将决明子和海藻内的有效成分尽可能的提取出来,从而提高果冻内有效成分的含量,进而提高果冻成品的排毒效果。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者终端设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者终端设备所固有的要素。在没有更多限制的情况下,由语句“包括……”或“包含……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者终端设备中还存在另外的要素。此外,在本文中,“大于”、“小于”、“超过”等理解为不包括本数;“以上”、“以下”、“以内”等理解为包括本数。
尽管已经对上述各实施例进行了描述,但本领域内的技术人员一旦得知了基本创造性概念,则可对这些实施例做出另外的变更和修改,所以以上所述仅为本发明的实施例,并非因此限制本发明的专利保护范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其他相关的技术领域,均同理包括在本发明的专利保护范围之内。
Claims (10)
1.一种清肠排毒的果冻,其特征在于,按重量份百分比,包括如下材料:60%-80%水、3%-10%-白砂糖、2%-10%苹果浓缩汁、1%-10%蔬果酵素原液、1%-5%海藻粉、1%-5%决明子粉、1%-5%低聚果糖、1%-5%菊粉和1%-5%复配果冻增稠剂;
所述蔬果酵素原液的制备方法如下:
(1)将蔬果原材料洗净,使用破碎机进行破碎,破碎成蔬菜果浆;
(2)在蔬菜果浆中加入10%的低聚异麦芽糖进行混合形成发酵原浆;
(3)在发酵原浆中加入乳酸菌、嗜酸乳杆菌、酵母菌,进行厌氧发酵;
(4)厌氧发酵完成后,使用筛网进行过滤得到蔬果酵素原液。
2.如权利要求1所述的果冻,其特征在于,按重量份百分比,包括如下材料:72%水、6%-白砂糖、5%苹果浓缩汁、3%蔬果酵素原液、4%海藻粉、3%决明子粉、3%低聚果糖、2%菊粉和2%复配果冻增稠剂。
3.如权利要求1所述的果冻,其特征在于,所述蔬果原材料包括哈密瓜、香菇、金针菇、黑木耳、白木耳、菊苣、茄子、青花菜、青瓜、油柑、冬瓜、马铃薯、诺丽果、黄秋葵、西芹、蔓越莓、番茄、玉米、大白菜、蓝莓、火龙果、木瓜、柠檬、凤梨、莲雾、苹果、樱桃、香蕉、草莓、香橙、奇异果、梨、李子和葡萄中的一种或多种。
4.如权利要求1所述的果冻,其特征在于,所述复配果冻增稠剂中包括黄原胶、卡拉胶和琼脂,黄原胶、卡拉胶和琼脂的比例为2:2:1。
5.一种如权利要求1-4所述的果冻的制备方法,其特征在于,包括如下步骤:
(1)分别按比例称取决明子和海藻,进行粉碎,加入5-10倍量的水,超声提取,超声0.5-2h后,过滤、减压浓缩、冷冻干燥,分别得到决明子粉和海藻粉;
(2)在酵素原液中加入10-20倍量的水,加入决明子粉和海藻粉,混合均匀后,发酵得到混合料液A;
(3)按比例称取白砂糖、苹果浓缩汁、低聚果糖、菊粉和复配果冻增稠剂和剩余的水,加入到混合料液A中,加热煮沸得混合料液B;
(4)混合料液B经过过滤、灌装、杀菌得到果冻成品。
6.如权利要求5所述的制备方法,其特征在于,步骤(1)中,所述决明子的超声提取的频率为40-60kHz,所述海藻的超声提取的频率为20-30kHz。
7.如权利要求5所述的制备方法,其特征在于,步骤(1)中,使用5μm滤膜进行过滤。
8.如权利要求5所述的制备方法,其特征在于,步骤(2)中,发酵温度为15-25℃,发酵时间为1-3天。
9.如权利要求5所述的制备方法,其特征在于,步骤(3)中,加热温度为80-90℃,加热时间为3-5min。
10.如权利要求5所述的制备方法,其特征在于,步骤(4)中,使用20-40目筛进行过滤。
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