CN113209230A - 一种甘麦大枣汤的制备方法 - Google Patents

一种甘麦大枣汤的制备方法 Download PDF

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CN113209230A
CN113209230A CN202110614637.XA CN202110614637A CN113209230A CN 113209230 A CN113209230 A CN 113209230A CN 202110614637 A CN202110614637 A CN 202110614637A CN 113209230 A CN113209230 A CN 113209230A
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liquorice
enzymolysis
enzyme
soup
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李安平
李英
李桢
李欣
李艳
张辉
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Shanxi Zhendong Wuhe Health Technology Co ltd
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Shanxi Zhendong Wuhe Health Technology Co ltd
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Abstract

本发明公开了一种甘麦大枣汤的制备方法,属于食品制备技术领域,具体包括以下步骤:(1)原料预处理;(2)提取;(3)酶解;(4)浓缩离心;(5)调节pH后静置离心,收集上清液三;(6)调味定容后灌装、灭菌、包装,得到所述甘麦大枣汤。本发明按经方配方、工艺及剂型,很好的保留其疗效,用酶解的方式解决本产品的澄清问题,保留煎煮液中的有效成分,提高产品的稳定性及品质,使消费者具有较好的感官体验。同时本产品口味良好,饮用方便,无依赖性,无毒性,便于携带、储存、运输,促进了该经典配方的推广。

Description

一种甘麦大枣汤的制备方法
技术领域
本发明涉及食品制备技术领域,更具体的说是涉及一种甘麦大枣汤的制备方法。
背景技术
甘麦大枣汤,中医方剂名。为安神剂,具有养心安神,和中缓急之功效。主治脏躁。症见精神恍惚,常悲伤欲哭,不能自主,心中烦乱,睡眠不安,甚则言行失常,呵欠频作,舌淡红苔少,脉细微数。临床常用于治疗癔病、更年期综合征、神经衰弱、小儿夜啼等属心阴不足,肝气失和者。
现有技术中,中药饮料贮存期间较易发生浑浊,产生沉淀,传统的离心,过滤方法往往很难获得较为理想的澄清效果,同时也会导致许多有效成分的流失。且产品形式是传统普通的药品形式,并不能十分的吸引消费者的眼光。
因此,如何提供一种澄清度高且稳定性高的甘麦大枣汤是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种澄清透亮、稳定性高且适用人群广的甘麦大枣汤。
为了实现上述目的,本发明采用如下技术方案:
一种甘麦大枣汤的制备方法,包括以下步骤:
(1)原料预处理:将小麦、甘草和大枣筛选除去杂质后称重,然后洗净备用;
(2)提取:将预处理后的小麦、甘草和大枣加8倍水浸泡0.5-1h后煎煮0.5-1h,然后经80-200目筛过滤,得到滤液,再向滤渣中加6倍水再次煎煮0.5-1h后经80-200目筛过滤,合并两次滤液,得到提取液;
(3)酶解:向所述提取液中加入酶搅拌均匀,然后进行酶解,再将酶解产物进行离心,收集上清液一;
(4)浓缩:将所述上清液一减压浓缩至所述甘麦大枣汤体积的80%,自然冷却至室温,再冷藏静置24h后离心,得到上清液二;
(5)向所述上清液二中滴加碳酸氢钠调节pH至7-7.5,静置离心,收集上清液三;
(6)向所述上清液三中加入甜味剂调味,并定容,然后进行灌装、灭菌、包装,得到所述甘麦大枣汤。
有益效果:本发明能够显著提高植物细胞壁破坏率,使提取目的物得到更充分的释放,明显提高提取得率,耐高温α-淀粉酶在较高的温度下迅速水解淀粉分子中α-1.4葡萄糖苷键,任意切断成长短不一的短链糊精和少量的低聚糖,从而使淀粉的粘度迅速下降。离心后沉淀较不酶解样品少,经酸度调节剂调节pH后,上清液三分装灭菌后几乎无沉淀析出。并且,本发明能够最大程度的保留甘草酸,不会降低甘草酸含量。
优选的,所述小麦、甘草、大枣、酶和甜味剂的重量比为(15-30):(2-10):(2-15):(0.5-1.0):(0.5-5)。
优选的,所述小麦、甘草、大枣、酶和甜味剂的重量比为(22-30):(6-10):(4-10):(0.5-1.0):(1-3)。
优选的,所述小麦、甘草、大枣、酶和甜味剂的重量比为30:9:6:0.7:2。
优选的,步骤(2)中所述合并滤液后还包括一次浓缩:将合并后的滤液减压浓缩至61℃下相对密度为1.038±0.005的浓缩滤液,冷却至室温。
优选的,步骤(3)中所述酶为提取酶和耐高温α-淀粉酶质量比为1:1的混合酶;
所述提取酶为纤维素酶、果胶酶和β-葡聚糖酶的混合酶,且所述纤维素酶、果胶酶和β-葡聚糖酶的质量比为40:30:9。
优选的,步骤(3)中所述酶解温度为50℃,酶解时间为2-5h;
或,
所述酶解温度为室温,酶解时间为12-24h。
有益效果:本发明采用酶解工艺,解决了产品的澄清问题,改善了产品的稳定性及品质,提高了原料的提取得率,优化了原料提取液的口感,赋予消费者良好的感官体验。并且,本发明在制备过程中没有进行微滤膜过滤,大大降低了甘草酸在过滤过程中的损失。
优选的,步骤(6)中所述甜味剂包括三氯蔗糖、甜菊糖苷、罗汉果甜苷、木糖醇、山梨糖醇、异麦芽酮糖醇和赤藓糖醇中的一种或几种。
有益效果:本发明使用高倍甜味剂或糖醇调味,照顾到患糖尿病、龋齿等人群,增大适宜人群范围。
优选的,步骤(4)中所述减压浓缩温度为65-80℃,真空度为0.08-0.09MPa。
有益效果:本发明中的减压浓缩可在较低温度下,较快的实现提取液的浓缩,减少有效成分的损失;
优选的,步骤(5)中所述静置时间为3-6h;所述静置离心后还包括过筛,且所述过筛为过100-300目筛。
有益效果:上述过筛能够防止离心不彻底。
优选的,步骤(3)-(5)中所述离心速度为4000r/min;离心时间为30min。
有益效果:上述离心过程中的工艺参数限定能够保证离心彻底。
优选的,步骤(5)中所述灭菌为高压灭菌;且所述灭菌温度为105℃,灭菌时间为30min,灭菌压力为0.1MPa。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种甘麦大枣汤及其制备方法,具有以下有益效果:
(1)本发明按经方配方、工艺及剂型,很好的保留其疗效,缓解因工作、生活节奏加快而导致的精神焦虑、紧张以及神经衰弱、失眠等,临床上常用于妇女更年期综合征的治疗;
(2)本发明用酶解的方式解决本产品的澄清问题,在传统工艺的基础上,显著提高植物细胞壁破坏率,使提取目的物得到更充分的释放,明显提高提取得率,使淀粉提前在体外分解,保留煎煮液中的有效成分,提高产品的稳定性及品质,使消费者具有较好的感官体验;
(3)本产品口味良好,饮用方便,无依赖性,无毒性,便于携带、储存、运输,促进了该经典配方的推广。
具体实施方式
下面将结合本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种甘麦大枣汤的制备方法,包括以下步骤:
(1)称取小麦:300g,甘草:90g,大枣:60g,提取酶:5g,耐高温α-淀粉酶:5g,碳酸氢钠:4g,备用。
其中,提取酶为纤维素酶、果胶酶和β-葡聚糖酶的混合酶,且纤维素酶、果胶酶和β-葡聚糖酶的质量比为40:30:9。
(2)提取:将小麦、甘草、大枣筛选,洗净后加入提取罐中,用纯净水浸泡1次后,煎煮0.5-1h,收集80-200目过滤的滤液,然后重复煎煮1-2次,合并滤液为提取液。
(3)酶解:向提取液中按相应配方量分别加入提取酶和耐高温α-淀粉酶,室温酶解12-24h;
(4)浓缩:按投料量浓缩至最终甘麦大枣汤产品体积的80%,冷藏24h以上,然后在4000r/min转速下离心30min,收集上清液。
(5)调节pH:碳酸氢钠配制成5%碳酸氢钠溶液,并加入到上清液中调pH,充分搅拌后静置4h,然后以4000r/min离心30min,再过100-300目筛网,最后添加甜味剂调配、定容。
(6)进一步的将产品进行灌装后高压灭菌,且灭菌温度为105℃,灭菌时间为30min,灭菌压力为0.1MPa,然后进行包装,得到甘麦大枣汤。
经检测,上述甘麦大枣汤中的甘草酸含量为1.42mg/mL。
实施例2
一种甘麦大枣汤的制备方法,包括以下步骤:
(1)按质量份称,小麦:300g,甘草:90g,大枣:60g,提取酶:5g,耐高温α-淀粉酶:5g,备用。
其中,提取酶为纤维素酶、果胶酶和β-葡聚糖酶的混合酶,且纤维素酶、果胶酶和β-葡聚糖酶的质量比为40:30:9。
(2)提取:将小麦、甘草、大枣筛选,洗净后加入至提取罐中,用纯净水浸泡1次后,煎煮0.5-1h,收集80-200目过滤的滤液,然后重复煎煮1-2次,合并滤液为提取液,备用。
(3)浓缩:将提取液减压浓缩至相对密度为1.038±0.005(61℃)的浓缩液,冷却至室温,备用。
(4)酶解:向浓缩液中分别加入提取酶和耐高温α-淀粉酶,50℃酶解2-5h,然后将酶解液在4000r/min的离心速度下离心30min;
(5)二次浓缩:按投料量浓缩至最终甘麦大枣汤产品的80%,冷藏48h后,在4000r/min的离心速度下离心30min,然后加入甜味剂调配、定容。
(6)进一步的将产品进行灌装后高压灭菌,且灭菌温度为105℃,灭菌时间为30min,灭菌压力为0.1MPa,然后进行包装,得到甘麦大枣汤。。
经检测,上述甘麦大枣汤中的甘草酸含量为1.67mg/mL。
实施例3
一种甘麦大枣汤的制备方法,包括以下步骤:
(1)按质量份称,小麦:300g,甘草:90g,大枣:60g,提取酶:5g,耐高温α-淀粉酶:5g。
其中,提取酶为纤维素酶、果胶酶和β-葡聚糖酶的混合酶,且纤维素酶、果胶酶和β-葡聚糖酶的质量比为40:30:9。
(2)提取:将小麦、甘草、大枣筛选,洗净后加入至提取罐中,用纯净水浸泡1次,煎煮0.5-1h,收集80-200目过滤的滤液,然后重复煎煮1-2次,合并滤液为提取液,备用。
(3)酶解:向提取液中分别加入提取酶和耐高温α-淀粉酶,50℃酶解2-5h,或者室温酶解12-24h,然后将酶解液在4000r/min离心速度下离心30min。
(4)浓缩:将离心液减压浓缩按投料量浓缩至最终甘麦大枣汤产品的80%,冷藏48h以上,然后将浓缩液在4000r/min离心速度下离心30min,再加入甜味剂调配、定容。
(5)进一步的将产品进行灌装后高压灭菌,且灭菌温度为105℃,灭菌时间为30min,灭菌压力为0.1MPa,然后进行包装,得到甘麦大枣汤。
经检测,上述甘麦大枣汤中的甘草酸含量为1.55mg/mL。
实施例4
一种甘麦大枣汤的制备方法,与实施例1不同的是:
步骤(1)中按质量份称,小麦:300g,甘草:90g,大枣:60g,提取酶:6g,耐高温α-淀粉酶:6g。
对比例1
一种甘麦大枣汤的制备方法,包括以下步骤:
(1)按质量份称,小麦:300g,甘草:90g,大枣:60g。
(2)提取:将小麦、甘草、大枣筛选,洗净后加入至提取罐中,用纯净水浸泡1次,煎煮0.5-1h,收集80-200目过滤的滤液,然后重复煎煮1-2次,合并滤液为提取液,备用。
(3)浓缩、冷藏、离心:将提取液减压浓缩,按投料量浓缩至最终甘麦大枣汤产品的80%,冷藏48h以上,然后将浓缩液在4000r/min离心速度下离心30min,再加入甜味剂调配,得调配液,备用。
(4)微滤膜过滤:调配液经5μm滤膜过滤,而后定容,灌装,105℃灭菌30min,得到甘麦大枣汤。
经检测,上述甘麦大枣汤中的甘草酸含量为1.38mg/mL。
对比例2
一种甘麦大枣汤的制备方法,包括以下步骤:
(1)按质量份称,小麦:300g,甘草:90g,大枣:60g,提取酶:5g,耐高温α-淀粉酶:5g。
其中,提取酶为纤维素酶、果胶酶和β-葡聚糖酶的混合酶,且纤维素酶、果胶酶和β-葡聚糖酶的质量比为40:30:9。
(2)提取:将小麦、甘草、大枣筛选,洗净后加入至提取罐中,用纯净水浸泡1次,煎煮0.5-1h,收集80-200目过滤的滤液,然后重复煎煮1-2次,合并滤液为提取液,备用。
(3)酶解:向提取液中分别加入提取酶和耐高温α-淀粉酶,50℃酶解2-5h,或者室温酶解12-24h,然后将酶解液在4000r/min离心速度下离心30min。
(4)浓缩、冷藏、离心:将酶解液减压浓缩按投料量浓缩至最终甘麦大枣汤产品的80%,冷藏48h以上,然后将浓缩液在4000r/min离心速度下离心30min,再加入甜味剂调配,得调配液,备用。
(5)微滤膜过滤:调配液经5μm滤膜过滤,而后定容,灌装,105℃灭菌30min。
经检测,上述甘麦大枣汤中的甘草酸含量为1.31mg/mL;
对比例3
一种甘麦大枣汤的制备方法,包括以下步骤:
(1)按质量份称,小麦:300g,甘草:90g,大枣:60g,提取酶:5g,耐高温α-淀粉酶:5g。
其中,提取酶为纤维素酶、果胶酶和β-葡聚糖酶的混合酶,且纤维素酶、果胶酶和β-葡聚糖酶的质量比为40:30:9。
(2)提取:将小麦、甘草、大枣筛选,洗净后加入至提取罐中,用纯净水浸泡1次,煎煮0.5-1h,收集80-200目过滤的滤液,然后重复煎煮1-2次,合并滤液为提取液,备用。
(3)酶解:向提取液中分别加入提取酶和耐高温α-淀粉酶,50℃酶解2-5h,或者室温酶解12-24h,然后将酶解液在4000r/min离心速度下离心30min。
(4)浓缩、冷藏、离心:将酶解液减压浓缩按投料量浓缩至最终甘麦大枣汤产品的80%,冷藏48h以上,然后将浓缩液在4000r/min离心速度下离心30min,再加入甜味剂调配,得调配液,备用。
(5)微滤膜过滤:调配液经3μm滤膜过滤,而后定容,灌装,105℃灭菌30min。
经检测,上述甘麦大枣汤中的甘草酸含量为0.92mg/mL。
以上数据表明,是否过滤以及滤膜孔径大小均对甘草酸含量有一定的影响,而对于仅离心过滤膜和酶解后过滤膜两种工艺,所得样品甘草酸含量相近,说明酶解对甘草酸含量影响较小。
技术效果:
采用本发明实施例1-4的方法制得的一种甘麦大枣汤,经试验检测,结果如下:
感官指标:棕色澄清透明液体,无沉淀、无杂质、略有甘草的甘甜。
功效试验
1.试验目的:检验产品是否具有抗抑郁作用。
2.试验材料:样品:甘麦大枣饮,棕色液体,密封,置阴凉、通风、干燥处保存。甘麦大枣饮(酶解前):除酶解、调pH相关步骤其余工艺同前,记为传统汤剂。
3.试验动物:SPF级KM种小鼠,体重16-20g。
4.试验环境条件:清洁恒温环境,饲养环境平均温度为:25℃,平均湿度为:37%。15-20次/小时全新风。光照:自然光照。
5.试验仪器及相关试液:盐酸氟西汀胶囊(20mg/片)由奥麦伦(Omelam)药厂出品,用0.9%氯化钠注射液配制成所需浓度;
6.样品处理:设口服液低、中、高剂量分别为6.67mL/kg、13.33mL/kg、40mL/kg(分别相当于人体推荐剂量的5、10、30倍)。
7.实验方法
7.1.小鼠悬挂试验
取小鼠,随机分6组,生理盐水组(空白对照组),氟西汀对照组(阳性对照组)、传统汤剂组,甘麦大枣饮高、中、低剂量各一组,每组10只。空白对照组每天灌胃给予生理盐水0.2mL/10g,氟西汀阳性对照组每天按0.33mg/kg灌胃给予氟西汀溶液,传统汤剂组每天按13.33mL/kg灌胃给予传统汤剂,其余各组按高中低剂量的药量给药,设口服液低、中、高剂量分别为6.67mL/kg、13.33mL/kg、40mL/kg(分别相当于人体推荐剂量的5、10、30倍),1次/天,连续21天,试验期间动物自由摄食饮水。末次给药30min后,固定小鼠尾端,使其倒挂,头离地约5cm,以挡板隔离动物视线,动物为克服不正常体位而挣扎活动,但活动一段时间后出现间断性不动,显示失望状态。记录6min内小鼠不动时间为失望时间(记录时间时应以持续3s以上不动为有效不动时间)。
表14组小鼠悬尾不动时间比较
Figure BDA0003097574240000081
Figure BDA0003097574240000091
注:与空白组比较:*P<0.05,**P<0.01
从表1得知,甘麦大枣饮高、中剂量和盐酸氟西汀,与空白组比较,均能显著缩短悬尾不动时间(P<0.01),与传统汤剂组比较,悬尾不动时间减少,而甘麦大枣饮低剂量对小鼠悬尾不动时间无显著影响。
7.2小鼠强迫游泳试验
预试将雌性小鼠单个放入水深为15cm左右的烧杯中(高30cm,直径20cm),水温25℃,水深可稍作调整,以小鼠后足刚可触及烧杯底又不足以支撑身体为宜。初放入时,小鼠强迫游泳并挣扎向上爬或潜入烧杯底,2~3min后活动逐渐减弱,出现间歇性不动状态,且时间越来长,5~6min后不动状态的时间占总时间的80%左右,预试15min以后将小鼠用干毛巾擦干。实验分组剔除预试中的不合格者,将合格的小鼠随机分成6组,每组10只,空白对照组每天灌胃给予生理盐水0.2mL/10g,氟西汀阳性对照组每天按0.33mg/kg灌胃给予氟西汀溶液,传统汤剂每天灌胃给予传统汤剂13.33mL/kg,其余各组按高中低剂量的药量给药,设口服液低、中、高剂量分别为6.67mL/kg、13.33mL/kg、40mL/kg(分别相当于人体推荐剂量的5、10、30倍),1次/天,连续21天,试验期间动物自由摄食饮水。末次灌胃给药后30min,在与预试条件完全相同的情况下,把小鼠放入烧杯中,记录5min内小鼠强迫游泳的不动时间。
表24组小鼠游泳不动时间比较
Figure BDA0003097574240000092
注:与空白组比较:*P<0.05,**P<0.01
从表2得知,甘麦大枣饮低剂量组对小鼠游泳不动时间无显著影响,中剂量组的小鼠游泳不动时间显著低于空白组(P<0.05),高剂量组与氟西汀组的小鼠游泳不动时间极显著低于空白组(P<0.01),中、高剂量组与传统剂量组比较,小鼠游泳不动时间减少。
两种试验结果显示:除甘麦大枣饮低剂量组,甘麦大枣饮高、中2种剂量均有抗抑郁活性,两剂量组与空白对照组比较,差异显著,高剂量最优,中剂量次之,高、中剂量组与传统剂量组比较,抗抑郁效果有所提升。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。

Claims (10)

1.一种甘麦大枣汤的制备方法,其特征在于,包括以下步骤:
(1)原料预处理:将小麦、甘草和大枣筛选除去杂质后称重,然后洗净备用;
(2)提取:将预处理后的小麦、甘草和大枣加8倍水浸泡0.5-1h后煎煮0.5-1h,然后经80-200目筛过滤,得到滤液,再向滤渣中加6倍水再次煎煮0.5-1h后经80-200目筛过滤,合并两次滤液,得到提取液;
(3)酶解:向所述提取液中加入酶搅拌均匀,然后进行酶解,再将酶解产物进行离心,收集上清液一;
(4)浓缩:将所述上清液一减压浓缩至所述甘麦大枣汤体积的80%,自然冷却至室温,再冷藏静置24h后离心,得到上清液二;
(5)向所述上清液二中滴加碳酸氢钠调节pH至7-7.5,静置离心,收集上清液三;
(6)向所述上清液三中加入甜味剂调味,并定容,然后进行灌装、灭菌、包装,得到所述甘麦大枣汤。
2.根据权利要求1所述的一种甘麦大枣汤的制备方法,其特征在于,所述小麦、甘草、大枣、酶和甜味剂的重量比为(15-30):(2-10):(2-15):(0.5-1.0):(0.5-5)。
3.根据权利要求2所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(2)中所述合并滤液后还包括一次浓缩:将合并后的滤液减压浓缩至61℃下相对密度为1.038±0.005的浓缩滤液,冷却至室温。
4.根据权利要求2所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(3)中所述酶为提取酶和耐高温α-淀粉酶质量比为1:1的混合酶;
所述提取酶为纤维素酶、果胶酶和β-葡聚糖酶的混合酶,且所述纤维素酶、果胶酶和β-葡聚糖酶的质量比为40:30:9。
5.根据权利要求3所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(3)中所述酶解温度为50℃,酶解时间为2-5h;
或,
所述酶解温度为室温,酶解时间为12-24h。
6.根据权利要求2所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(6)中所述甜味剂包括三氯蔗糖、甜菊糖苷、罗汉果甜苷、木糖醇、山梨糖醇、异麦芽酮糖醇和赤藓糖醇中的一种或几种。
7.根据权利要求1所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(4)中所述减压浓缩温度为65-80℃,真空度为0.08-0.09MPa。
8.根据权利要求1所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(5)中所述静置时间为3-6h;所述静置离心后还包括过筛,且所述过筛为过100-300目筛。
9.根据权利要求1-8任一所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(3)-(5)中所述离心速度为4000r/min;离心时间为30min。
10.根据权利要求1所述的一种甘麦大枣汤的制备方法,其特征在于,步骤(5)中所述灭菌为高压灭菌;且所述灭菌温度为105℃,灭菌时间为30min,灭菌压力为0.1Mpa。
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