CN113115948A - 一种含有黑木耳多糖的保健食品及其制备方法 - Google Patents
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Abstract
本发明涉及一种含有黑木耳多糖的保健食品及其制备方法,属于保健品技术领域。为解决黑木耳缺乏精深加工产品的问题,本发明提供了一种含有黑木耳多糖的保健食品,含有如下重量份的组分:黑木耳多糖20~100份、灵芝多糖10~30份、黄芪多糖10~30份、桑葚冻干粉10~20份、蔓越莓冻干粉10~20份。本发明对黑木耳进行深加工,提取所得黑木耳多糖具有降血脂的功效,可降低胆固醇和低密度脂蛋白。灵芝多糖、黄芪多糖能够提高机体免疫力;桑葚冻干粉和蔓越莓冻干粉具有补充维生素、微量元素的功效。本发明所用原材料药食同源,服用安全,无副作用,适用于长期服用。本发明制备方法简单,效率高,适于推广。
Description
技术领域
本发明属于保健品技术领域,尤其涉及一种含有黑木耳多糖的保健食品及其制备方法。
背景技术
黑木耳属担子菌纲,木耳目,木耳科,色泽黑褐,质地柔软,味道鲜美,营养丰富。中医认为,黑木耳味甘性平,有凉血、止血作用,主治咯血、吐血、血痢、痔疮出血、便秘带血等。因其含铁量高,可以及时为人体补充足够的铁质,所以它是一种天然补血食品。木耳蛋白质的含量是牛奶的六倍,含有丰富的钙、磷、铁等微量元素。黑木耳还含有丰富的多糖类物质,具有降血糖、降血脂、防止动脉硬化、抗癌、增强人体免疫力等多种保健功效。
我国从80年代初开始进行黑木耳的人工栽培,由于品种的改良、栽培技术的完善,产品质量、产量均得以提高。目前,黑木耳主要以干品或鲜品为主销售,产业一直面临产量大,产品少,尤其缺乏精深加工产品的境况。
发明内容
为解决黑木耳缺乏精深加工产品的问题,本发明提供了一种含有黑木耳多糖的保健食品及其制备方法。
本发明的技术方案:
一种含有黑木耳多糖的保健食品,含有如下重量份的组分:黑木耳多糖20~100份、灵芝多糖10~30份、黄芪多糖10~30份、桑葚冻干粉10~20份、蔓越莓冻干粉10~20份。
进一步的,含有如下重量份的组分:黑木耳多糖60份、灵芝多糖20份、黄芪多糖20份、桑葚冻干粉15份、蔓越莓冻干粉15份。
一种含有黑木耳多糖的保健食品的制备方法,步骤如下:
步骤一、制备黑木耳多糖:
干燥黑木耳粉碎至80目,加5倍体积的蒸馏水,80℃温度下进行搅拌提取,离心收集沉淀,蒸馏水反复冲洗,真空干燥,粉碎至200目,按1g:50mL的质量体积比将黑木耳粉加入蒸馏水,将混合体系放入超声波破碎仪,一定超声功率下进行超声处理,然后加入复合酶进行酶解处理,得到酶解液,过滤收集滤液,加入所得滤液3倍体积的98%的乙醇,析出木耳多糖,离心收集沉淀即得到木耳多糖;
步骤二、制备灵芝多糖、黄芪多糖:
选取灵芝或黄芪,干燥后粉碎,加入蒸馏水和纤维素酶进行酶解处理,过滤、收集酶解液,用10000Da超滤膜超滤处理,收集截留液即为蛋白质和多糖;利用碱性蛋白酶对所得截留液进行二次酶解,用10000Da的超滤膜对二次酶解液进行超滤处理,收集分子量大于10000的灵芝多糖或黄芪多糖;
步骤三、制备保健食品:
按如下质量份称取组分:步骤一所得黑木耳多糖20~100份、灵芝多糖10~30份、黄芪多糖10~30份、桑葚冻干粉10~20份、蔓越莓冻干粉10~20份;将各组分充分混合后即得含有黑木耳多糖的保健食品。
进一步的,步骤一所述超声波破碎处理的功率为100W,处理时间为10min。
进一步的,步骤一所述复合酶由纤维素酶、果胶酶和碱性蛋白酶按质量比5:3:2组成,酶解温度为50℃,酶解时间为40~60min。
进一步的,步骤二所述纤维素酶的酶解温度为40℃,酶解时间为40~60min。
进一步的,步骤二所述碱性蛋白酶的酶解温度为45℃,酶解时间为40~60min。
本发明的有益效果:
本发明对黑木耳进行深加工,提取所得黑木耳多糖具有降血脂的功效,可降低胆固醇和低密度脂蛋白。灵芝多糖、黄芪多糖能够提高机体免疫力;桑葚冻干粉和蔓越莓冻干粉具有补充维生素、微量元素的功效,还能够赋予保健食品香甜的口味。
本发明所用原材料药食同源,服用安全,无副作用,适用于长期服用。本发明提供的含有黑木耳多糖的保健食品的制备方法简单,效率高,适于推广。
具体实施方式
下面结合实施例对本发明的技术方案做进一步的说明,但并不局限于此,凡是对本发明技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,均应涵盖在本发明的保护范围中。
实施例1
一种含有黑木耳多糖的保健食品,含有如下重量份的组分:黑木耳多糖20份、灵芝多糖10份、黄芪多糖10份、桑葚冻干粉10份、蔓越莓冻干粉10份。
实施例2
一种含有黑木耳多糖的保健食品,含有如下重量份的组分:黑木耳多糖60份、灵芝多糖20份、黄芪多糖20份、桑葚冻干粉15份、蔓越莓冻干粉15份。
实施例3
一种含有黑木耳多糖的保健食品,含有如下重量份的组分:黑木耳多糖100份、灵芝多糖30份、黄芪多糖30份、桑葚冻干粉20份、蔓越莓冻干粉20份。
实施例4
一种含有黑木耳多糖的保健食品的制备方法,步骤如下:
步骤一、制备黑木耳多糖:
干燥黑木耳粉碎至80目,加5倍体积的蒸馏水,80℃温度下进行搅拌提取,离心收集沉淀,蒸馏水反复冲洗,真空干燥,粉碎至200目,按1g:50mL的质量体积比将黑木耳粉加入蒸馏水,将混合体系放入超声波破碎仪,100W超声功率下超声处理10min,然后加入复合酶进行酶解处理,复合酶由纤维素酶、果胶酶和碱性蛋白酶按质量比5:3:2组成,酶解温度为50℃,酶解40~60min得到酶解液,过滤收集滤液,加入所得滤液3倍体积的98%的乙醇,析出木耳多糖,离心收集沉淀即得到木耳多糖;
步骤二、制备灵芝多糖、黄芪多糖:
选取灵芝或黄芪,干燥后粉碎,加入蒸馏水和纤维素酶进行酶解处理,40℃酶解40~60min,过滤、收集酶解液,用10000Da超滤膜超滤处理,收集截留液即为蛋白质和多糖;利用碱性蛋白酶对所得截留液进行二次酶解,45℃酶解40~60min,用10000Da的超滤膜对二次酶解液进行超滤处理,收集分子量大于10000的灵芝多糖或黄芪多糖;
步骤三、制备保健食品:
按如下质量份称取组分:步骤一所得黑木耳多糖20~100份、灵芝多糖10~30份、黄芪多糖10~30份、桑葚冻干粉10~20份、蔓越莓冻干粉10~20份;将各组分充分混合后即得含有黑木耳多糖的保健食品。
Claims (7)
1.一种含有黑木耳多糖的保健食品,其特征在于,含有如下重量份的组分:黑木耳多糖20~100份、灵芝多糖10~30份、黄芪多糖10~30份、桑葚冻干粉10~20份、蔓越莓冻干粉10~20份。
2.根据权利要求1所述一种含有黑木耳多糖的保健食品,其特征在于,含有如下重量份的组分:黑木耳多糖60份、灵芝多糖20份、黄芪多糖20份、桑葚冻干粉15份、蔓越莓冻干粉15份。
3.一种含有黑木耳多糖的保健食品的制备方法,其特征在于,步骤如下:
步骤一、制备黑木耳多糖:
干燥黑木耳粉碎至80目,加5倍体积的蒸馏水,80℃温度下进行搅拌提取,离心收集沉淀,蒸馏水反复冲洗,真空干燥,粉碎至200目,按1g:50mL的质量体积比将黑木耳粉加入蒸馏水,将混合体系放入超声波破碎仪,一定超声功率下进行超声处理,然后加入复合酶进行酶解处理,得到酶解液,过滤收集滤液,加入所得滤液3倍体积的98%的乙醇,析出木耳多糖,离心收集沉淀即得到木耳多糖;
步骤二、制备灵芝多糖、黄芪多糖:
选取灵芝或黄芪,干燥后粉碎,加入蒸馏水和纤维素酶进行酶解处理,过滤、收集酶解液,用10000Da超滤膜超滤处理,收集截留液即为蛋白质和多糖;利用碱性蛋白酶对所得截留液进行二次酶解,用10000Da的超滤膜对二次酶解液进行超滤处理,收集分子量大于10000的灵芝多糖或黄芪多糖;
步骤三、制备保健食品:
按如下质量份称取组分:步骤一所得黑木耳多糖20~100份、灵芝多糖10~30份、黄芪多糖10~30份、桑葚冻干粉10~20份、蔓越莓冻干粉10~20份;将各组分充分混合后即得含有黑木耳多糖的保健食品。
4.根据权利要求3所述一种含有黑木耳多糖的保健食品的制备方法,其特征在于,步骤一所述超声波破碎处理的功率为100W,处理时间为10min。
5.根据权利要求4所述一种含有黑木耳多糖的保健食品的制备方法,其特征在于,步骤一所述复合酶由纤维素酶、果胶酶和碱性蛋白酶按质量比5:3:2组成,酶解温度为50℃,酶解时间为40~60min。
6.根据权利要求5所述一种含有黑木耳多糖的保健食品的制备方法,其特征在于,步骤二所述纤维素酶的酶解温度为40℃,酶解时间为40~60min。
7.根据权利要求6所述一种含有黑木耳多糖的保健食品的制备方法,其特征在于,步骤二所述碱性蛋白酶的酶解温度为45℃,酶解时间为40~60min。
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