CN113142437A - 一种唾液酸复合果蔬汁饮品及其制备方法 - Google Patents
一种唾液酸复合果蔬汁饮品及其制备方法 Download PDFInfo
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- CN113142437A CN113142437A CN202110571475.6A CN202110571475A CN113142437A CN 113142437 A CN113142437 A CN 113142437A CN 202110571475 A CN202110571475 A CN 202110571475A CN 113142437 A CN113142437 A CN 113142437A
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- parts
- powder
- sialic acid
- dispersion liquid
- vegetable juice
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Abstract
本发明具体涉及一种唾液酸复合果蔬汁饮品及其制备方法，属于饮料技术领域，所要解决的技术问题是提供一种具有美白、抗老化功效的唾液酸复合果蔬汁饮品，采用的技术方案为：包括以下原料：纯净水、海洋鱼低聚肽粉、苹果浓缩汁、梨浓缩汁、低聚果糖、葡萄籽提取物、胶原蛋白肽、鲣鱼弹性蛋白肽、水解二型胶原蛋白肽粉、唾液酸、酵母抽提物、γ‑氨基丁酸，雨生红球藻、血橙果粉、橄榄果粉、针叶樱桃果粉、鲑鱼蛋白粉、柠檬酸、维生素C、食用香精、山梨酸钾；以及唾液酸复合果蔬汁饮品的制备方法；本发明通过修复细胞活力，唤醒自身自愈能力，达到美白、抗老化的功效，且营养全面，方便食用。
Description
技术领域
本发明属于饮料技术领域，具体涉及一种唾液酸复合果蔬汁饮品及其制备方法。
背景技术
随着社会的不断发展，人们生活水平的逐渐提高，消费者的观念在渐渐的向营养化、保健化、方便化的方向转变和发展。女性更加注重美白抗晒老的保养，随着人们年龄的增长，人体机能逐渐下降，对于营养物质的吸收和合成能力逐渐下降，导致人体皮肤更新能力变差，简单通过食物抗衰老其效果微乎其微，而且由于很多人饮食结构单一，食物中并不能提供人体所需的全部营养，更不能达到美白抗衰老的效果，人体的衰老是细胞的衰老，单一化的美白产品只是治标不治本，效果不理想。饮料是人们日常生活中喜爱的饮品之一，但是目前的饮料多以口感、味道吸引着大量的消费者，如果开发复合果蔬汁饮品，即在口感方面吸引消费者，又具有美白抗衰老的功效，具有重要意义。
发明内容
本发明克服了现有技术存在的不足，提供了一种唾液酸复合果蔬汁饮品及其制备方法，通过提升人体本能，修复细胞活力，唤醒自身自愈能力，从而对达到对人体美白、抗老化的功效，且营养全面，方便食用。
为了解决上述技术问题，本发明采用的技术方案为：一种唾液酸复合果蔬汁饮品，包括以下重量份的原料：
纯净水500～700份、海洋鱼低聚肽粉5～8份、苹果浓缩汁15～25份、梨浓缩汁20～40份、低聚果糖10～16份、葡萄籽提取物0.2～0.6份、胶原蛋白肽6～9份、鲣鱼弹性蛋白肽3～6份、水解二型胶原蛋白肽粉2～8份、唾液酸6～12份、酵母抽提物6～8份、γ-氨基丁酸8～13份，雨生红球藻10～16份、血橙果粉7～12份、橄榄果粉3～6份、针叶樱桃果粉3～6份、鲑鱼蛋白粉2～5份、柠檬酸0.08～0.14份、维生素C3～8份、食用香精0.05～0.1份、山梨酸钾0.05～0.1份。
一种唾液酸复合果蔬汁饮品的制备方法，具体包括以下步骤：
(1)、将海洋鱼低聚肽粉、胶原蛋白肽、鲣鱼弹性蛋白肽、水解二型胶原蛋白肽粉和酵母抽提物混合均匀；
(2)、然后将低聚果糖、唾液酸加入第一份纯净水中溶解，搅拌均匀；
(3)、将步骤(1)中的混合物加入步骤(2)的溶液中，剪切乳化，均质，得到第一份分散液；
(4)、将γ-氨基丁酸、雨生红球藻、鲑鱼蛋白粉和维生素C加入到第二份纯净水中，剪切乳化，均质，得到第二份分散液；
(5)、将苹果浓缩汁、梨浓缩汁、葡萄籽提取物、血橙果粉、橄榄果粉、针叶樱桃果粉和食用香精加入到第三份纯净水，均质，得到第三份分散液；
(6)、将上述第一份分散液、第二份分散液和第三份分散液混合，剪切乳化，均质；
(7)、然后加入柠檬酸、食用香精和山梨酸钾，继续剪切乳化，均质即得唾液酸复合果蔬汁饮品。
第一份分散液剪切乳化时温度维持在45℃～48℃之间；
第二份分散液剪切乳化时温度维持在38℃～40℃之间；
第三份分散液剪切乳化时温度维持在38℃～40℃之间；
第一份纯净水、第二份纯净水和第三份纯净水质量比为：1:1:1。
冷却至室温后将上述第一份分散液、第二份分散液和第三份分散液混合，剪切乳化，均质。
低聚果糖优选纯度为80％以上。
本发明唾液酸复合果蔬汁饮品的规格为：500mL每瓶。开盖后直接饮用。
本发明各原料性质和功能介绍如下：
海洋鱼低聚肽粉：是海洋鱼胶原蛋白的深加工产品，在营养和应用方面有其独特的优势，它们绝大部分是由2-6个氨基酸组成的、分子量集中在200-1000道尔顿的小分子混合肽类，能够被小肠、人体皮肤等直接吸收，具有强大的营养特性，应用性广泛；能够有效解决皮肤及肌肉水分减少问题，适时补充胶原肽，能使皮肤保持年轻；使钙质与骨细胞紧密结合，不会流失或退化；能使眼角膜保持湿润透明，增加眼睛透明度；促使肌肉细胞紧密连结，使其具有弹性及光泽；调节内分泌、保护及强化内脏功能；结合免疫球蛋白，增加免疫力。
苹果浓缩汁、梨浓缩汁为植物汁。
低聚果糖：低聚果糖是一种天然活性物质，它可以明显改善肠道内微生物种群比例，抑制外源致病菌和肠内固有腐败细菌的生长繁殖，调节肠道内平衡，降低血清中胆固醇和甘油三酯的含量，防止便秘和腹泻，使胃肠功能得以改善，新陈代谢趋于正常。
葡萄籽提取物：富含花青素与原花青素，为高效的天然抗氧化剂，能够促进血液循环、加快胆固醇的分解和排除，具有心脏保护作用。
胶原蛋白肽：是胶原的水解产物，胶原蛋白肽是小分子的胶原蛋白。胶原蛋白是不能被人体直接吸收的，水解成胶原蛋白肽则可以被人体主动吸收，可以被身体组织充分吸收。经常食用胶原蛋白肽可以稳定体内钙质，强健骨骼，还能使皮肤更有弹性，延缓衰老、提高机体免疫力、改善睡眠状态等。
鲣鱼弹性蛋白肽：提取自南太平洋深海鲣鱼的心脏动脉球组织，保留了弹性蛋白的标志性氨基酸——锁链素和异锁链素，这两种氨基酸是让皮肤保持弹性和健康的关键。
水解二型胶原蛋白肽粉：富含人体代谢所必需的多肽等生物活性物质，尤其富含软骨、皮肤及毛发代谢所必需的羟脯氨酸，是结缔组织的主要物质基础，健美皮肤，让皮肤水嫩光滑、紧实有弹性。
唾液酸：唾液酸中含有的粘蛋白，具有润滑特性，这种润滑功能与其中唾液酸含量有关，是润滑口腔的主要因素。唾液酸作为神经细胞突触膜上的神经节苷脂和唾液酸糖蛋白的重要结构组成成分，对突触形成和神经传导起着重要的作用，并参与记忆与学习功能。
酵母抽提物：营养丰富、加工性能良好，在一些食品加工中往往能起到有效增强产品鲜美味、醇厚感，同时缓和产品咸味、酸味，掩盖异味等作用，酵母抽提物在很多食品加工业中都得到了较好的应用。可以增强鲜美味，丰富滋味，使口感更醇厚掩盖发酵产生的不良气味和味道，稳定香味。
γ-氨基丁酸：是哺乳动物中枢神经系统主要的抑制性神经递质，具有神经传递、改善脑机能、增强记忆、抗焦虑、治疗癫痫、控制哮喘、调节激素分泌、防止肥胖、促进生殖、活化肝肾、改善神经细胞性老年痴呆、缓解脑血栓、缓解脑动脉硬化造成的头疼、减轻耳鸣等生理功能，广泛应用于食品、医药、化妆品和饲料等。
雨生红球藻：继螺旋藻、小球藻之后发现的一种富含营养价值和药用价值的薇藻。雨生红球藻中含有大量藻蓝蛋白、β-胡萝卜素，其中虾青素的含量占细胞干重的1.5％～3.0％，被看作是天然虾青素的“浓缩品”。由于天然虾青素具有超强的抗氧化活性，其抗氧化能力是维生素E的550～1000倍，被称为“超级维生素E”，同时还具有抗炎功能，被誉为“没有副作用的激素”。
血橙果粉：抗紫外线辅剂。
橄榄果粉：抗氧化辅剂。
针叶樱桃果粉：富含维生素C，能够防感冒，防坏血病，改善人体抵抗能力，促进皮肤胶原蛋白合成，保持肌肤弹性，淡化皱纹。
鲑鱼蛋白粉：含有丰富的不饱和脂肪酸，能有效降低血脂和血胆固醇，有增强脑功能、防治老年痴呆和预防视力减退的功效。
柠檬酸：酸度调节剂。
本发明与现有技术相比具有以下有益效果。
一、本发明中海洋鱼低聚肽粉、胶原蛋白肽、低聚果糖、水解二型胶原蛋白肽粉具有调节内分泌、改善肠道功能、加快新陈代谢、提高机体免疫力的功效，从机体代谢功能上进行调节，唾液酸、γ-氨基丁酸、鲑鱼蛋白粉对突触形成、神经传递、增强脑功能起着重要的作用，对机体神经细胞功能进行调节，苹果浓缩汁、梨浓缩汁用于对人体进一步补充营养，葡萄籽提取物、雨生红球藻、橄榄果粉、血橙果粉、针叶樱桃果粉具有抗氧化剂、抗紫外线的功效，进一步达到美白的功效，酵母抽提物对饮料的口感进行调节，本发明各组分协同配合，各组分的活性成分相互协调，相互辅助，稳定存在，通过修复细胞活力，唤醒自身自愈能力，进而改善因本能下降所引起的各种问题，从根本上来恢复身体的本能，能够消除体内自由基，全面延缓衰老、达到美白的功效。
二、本发明通过简单的工艺形成稳定的乳化体系，最大限度的保留了各种营养元素的能量，易吸收消化，良好的口感，长期饮用可唤醒身体深层的能量，从而增强体质。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1
一种唾液酸复合果蔬汁饮品的制备方法，包括以下重量份的原料：
纯净水650份、海洋鱼低聚肽粉5.12份、苹果浓缩汁15.13份、梨浓缩汁20.36份、低聚果糖10.53份、葡萄籽提取物0.21份、胶原蛋白肽7.21份、鲣鱼弹性蛋白肽5.61份、水解二型胶原蛋白肽粉7.26份、唾液酸10.23份、酵母抽提物6.02份、γ-氨基丁酸10.66份，雨生红球藻15.96份、血橙果粉8.35份、橄榄果粉3.15份、针叶樱桃果粉5.79份、鲑鱼蛋白粉3.11份、柠檬酸0.08份、维生素C6.52份、食用香精0.05份、山梨酸钾0.05份。
实施例2
一种唾液酸复合果蔬汁饮品的制备方法，包括以下重量份的原料：
纯净水500份、海洋鱼低聚肽粉7.98份、苹果浓缩汁23.77份、梨浓缩汁35.72份、低聚果糖13.63份、葡萄籽提取物0.56份、胶原蛋白肽6.01份、鲣鱼弹性蛋白肽3.50份、水解二型胶原蛋白肽粉2.21份、唾液酸6.04份、酵母抽提物8.01份、γ-氨基丁酸8.05份，雨生红球藻10.12份、血橙果粉7.03份、橄榄果粉5.96份、针叶樱桃果粉6.00份、鲑鱼蛋白粉2.03份、柠檬酸0.10份、维生素C7.98份、食用香精0.06份、山梨酸钾0.06份。
实施例3
一种唾液酸复合果蔬汁饮品的制备方法，包括以下重量份的原料：
纯净水540份、海洋鱼低聚肽粉6.13份、苹果浓缩汁18.94份、梨浓缩汁40.12份、低聚果糖14.21份、葡萄籽提取物0.60份、胶原蛋白肽8.56份、鲣鱼弹性蛋白肽5.96份、水解二型胶原蛋白肽粉8.96份、唾液酸11.96份、酵母抽提物7.22份、γ-氨基丁酸12.00份，雨生红球藻13.55份、血橙果粉12.00份、橄榄果粉5.04份、针叶樱桃果粉3.06份、鲑鱼蛋白粉5.01份、柠檬酸0.13份、维生素C3.21份、食用香精0.08份、山梨酸钾0.08份。
实施例4
一种唾液酸复合果蔬汁饮品的制备方法，包括以下重量份的原料：
纯净水700份、海洋鱼低聚肽粉7.56份、苹果浓缩汁22.45份、梨浓缩汁23.59份、低聚果糖12.65份、葡萄籽提取物0.35份、胶原蛋白肽6.65份、鲣鱼弹性蛋白肽4.21份、水解二型胶原蛋白肽粉5.46份、唾液酸8.72份、酵母抽提物6.35份、γ-氨基丁酸12.99份，雨生红球藻14.36份、血橙果粉10.26份、橄榄果粉4.32份、针叶樱桃果粉4.65份、鲑鱼蛋白粉4.36份、柠檬酸0.14份、维生素C3.02份、食用香精0.09份、山梨酸钾0.09份。
实施例5
一种唾液酸复合果蔬汁饮品的制备方法，包括以下重量份的原料：
纯净水680份、海洋鱼低聚肽粉5.80份、苹果浓缩汁25.02份、梨浓缩汁30.56份、低聚果糖15.98份、葡萄籽提取物0.46份、胶原蛋白肽9.01份、鲣鱼弹性蛋白肽3.06份、水解二型胶原蛋白肽粉3.22份、唾液酸7.36份、酵母抽提物7.35份、γ-氨基丁酸11.56份，雨生红球藻11.25份、血橙果粉11.35份、橄榄果粉3.99份、针叶樱桃果粉3.95份、鲑鱼蛋白粉2.69份、柠檬酸0.09份、维生素C5.81份、食用香精0.10份、山梨酸钾0.10份。
上述实施例1至实施例5的唾液酸复合果蔬汁饮品均通过以下步骤的制备：
(1)、将海洋鱼低聚肽粉、胶原蛋白肽、鲣鱼弹性蛋白肽、水解二型胶原蛋白肽粉和酵母抽提物混合均匀；
(2)、然后将低聚果糖、唾液酸加入第一份纯净水中溶解，搅拌均匀；
(3)、将步骤(1)中的混合物加入步骤(2)的溶液中，剪切乳化，均质，得到第一份分散液；
(4)、将γ-氨基丁酸、雨生红球藻、鲑鱼蛋白粉和维生素C加入到第二份纯净水中，剪切乳化，均质，得到第二份分散液；
(5)、将苹果浓缩汁、梨浓缩汁、葡萄籽提取物、血橙果粉、橄榄果粉、针叶樱桃果粉和食用香精加入到第三份纯净水，均质，得到第三份分散液；
(6)、将上述第一份分散液、第二份分散液和第三份分散液混合，剪切乳化，均质；
(7)、然后加入柠檬酸、食用香精和山梨酸钾，继续剪切乳化，均质即得唾液酸复合果蔬汁饮品。
第一份分散液剪切乳化时温度维持在45℃～48℃之间；
第二份分散液剪切乳化时温度维持在38℃～40℃之间；
第三份分散液剪切乳化时温度维持在38℃～40℃之间；
第一份纯净水、第二份纯净水和第三份纯净水质量比为：1:1:1。
本品营养成分表如下：
| 项目 | 每100mL(12g) | 营养素参考值 |
| 能量/kJ | 366 | 4％ |
| 蛋白质/g | 9.5 | 16％ |
| 脂肪/g | 0 | 0％ |
| 碳水化合物/g | 12 | 4％ |
| 钠/mg | 10 | 1％ |
上述实施方式仅示例性说明本发明的原理及其效果，而非用于限制本发明。对于熟悉此技术的人皆可在不违背本发明的精神及范畴下，对上述实施例进行修饰或改进。因此，凡举所述技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变，仍应由本发明的权利要求所涵盖。
Claims (6)
1.一种唾液酸复合果蔬汁饮品的制备方法，其特征在于，包括以下重量份的原料：
纯净水500～700份、海洋鱼低聚肽粉5～8份、苹果浓缩汁15～25份、梨浓缩汁20～40份、低聚果糖10～16份、葡萄籽提取物0.2～0.6份、胶原蛋白肽6～9份、鲣鱼弹性蛋白肽3～6份、水解二型胶原蛋白肽粉2～8份、唾液酸6～12份、酵母抽提物6～8份、γ-氨基丁酸8～13份，雨生红球藻10～16份、血橙果粉7～12份、橄榄果粉3～6份、针叶樱桃果粉3～6份、鲑鱼蛋白粉2～5份、柠檬酸0.08～0.14份、维生素C3～8份、食用香精0.05～0.1份、山梨酸钾0.05～0.1份。
2.一种根据权利要求1所述的唾液酸复合果蔬汁饮品的制备方法，其特征在于，具体包括以下步骤：
(1)、将海洋鱼低聚肽粉、胶原蛋白肽、鲣鱼弹性蛋白肽、水解二型胶原蛋白肽粉和酵母抽提物混合均匀；
(2)、然后将低聚果糖、唾液酸加入第一份纯净水中溶解，搅拌均匀；
(3)、将步骤(1)中的混合物加入步骤(2)的溶液中，剪切乳化，均质，得到第一份分散液；
(4)、将γ-氨基丁酸、雨生红球藻、鲑鱼蛋白粉和维生素C加入到第二份纯净水中，剪切乳化，均质，得到第二份分散液；
(5)、将苹果浓缩汁、梨浓缩汁、葡萄籽提取物、血橙果粉、橄榄果粉、针叶樱桃果粉和食用香精加入到第三份纯净水，均质，得到第三份分散液；
(6)、将上述第一份分散液、第二份分散液和第三份分散液混合，剪切乳化，均质；
(7)、然后加入柠檬酸、食用香精和山梨酸钾，继续剪切乳化，均质即得唾液酸复合果蔬汁饮品。
3.根据权利要求2所述的一种唾液酸复合果蔬汁饮品的制备方法，其特征在于，所述步骤(3)中第一份分散液剪切乳化时温度维持在45℃～48℃之间。
4.根据权利要求2所述的一种唾液酸复合果蔬汁饮品的制备方法，其特征在于，所述步骤(4)中第二份分散液剪切乳化时温度维持在38℃～40℃之间。
5.根据权利要求2所述的一种唾液酸复合果蔬汁饮品的制备方法，其特征在于，所述步骤(5)中第三份分散液剪切乳化时温度维持在38℃～40℃之间。
6.根据权利要求2所述的一种唾液酸复合果蔬汁饮品的制备方法，其特征在于，所述第一份纯净水、第二份纯净水和第三份纯净水质量比为：1:1:1。
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