CN113331324A - 一种不老莓饮品(口服液)配方及制取方法 - Google Patents
一种不老莓饮品(口服液)配方及制取方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种不老莓饮品配方及制取方法,属于功能性饮品制备技术领域。其原料包含以下成份:重量比为10‑16的不老莓提取物,重量比为6‑10的桑葚提取物,重量比为6‑10的蓝莓提取物,重量比为5‑8的石榴提取物,重量比为3‑6的葡萄籽提取物,重量比为0.1‑0.2的透明质酸钠以及重量比为49.8‑69.9的纯净水,本发明有效的实现了去斑保水、改善皮肤、抗炎、抗氧化、清除自由基、保护血管、降三高、补充维生素、提高人体免疫力、保护眼睛、增强视力的功效。
Description
技术领域
本发明涉及功能性饮品制备技术领域,具体是一种不老莓饮品配方及制取方法。
背景技术
人体在新陈代谢的过程中以及受不同的生活习惯、环境、心理等因素的影响,会产生大量的自由基,随着年龄的增长,体质的改变,人体自身清除自由基的系统功能逐渐减弱,从而无法及时清除体内的自由基,造成自由基过剩,导致人肌体衰老并引发多种疾病。不老莓作为世界已知植物中抗氧化力最高物种,抗氧化力ORAC达到16062umolTE/100g,其所含的花青素成份1480mg/100g,是蓝莓的4-5倍,是红酒的2000倍,多酚含量是葡萄的80倍,蔓越莓的13倍。是世界上公认的清除自由基最好的抗氧化剂,许多国家都在开发和利用,我国从2018年10月经卫生健康委员会批准,作为新食品资源允许用来做食品原料或添加剂,市场上现有口服液产品中,由于不老莓使用的含量低,,复合的原料对增强不老莓功效没有太大帮助,而且生产过程中由于高温杀菌工艺对不老莓中花青素的损失较大,所以降低了配方功能。特别是对皮肤的改善。本发明在配方中,将多种植物提取物中对人体需要的元素进行了优化和组合,提高了不老莓的功效,同时针对不老莓口感酸、涩的特性,用其它植物的成份有效的解决了这一问题,同时植物自身带有的元素,补充了人体的需要,克服了生产过程中高温灭菌带来的花青素成份流失的弊端。特别是和透明质酸钠的复合后,对肌肤的改善效果十分的明显。
现在大部分不老莓的深加工产品中和透明质酸复合来改善肌肤的方案鲜为人知,透明质酸(C14H20NO11Na)n是人体内固有成份,是一种葡聚糖醛酸,广泛存在于晶状体、关节软骨、皮肤真皮层等组织,器官中它分布在细胞中,起到润滑和滋养的作用,同时提供细胞代谢的微环境。人在30岁以后体内的透明质酸流失加快,需要补充其透明质酸,过去市场上的透明质酸应用的产品大都是通过皮肤吸收或者皮下注射来补充改善人体肌肤的需要,。其体内其它器官透明质酸的流失得不到补充和改善。2021年1月7日国家卫生健康委批准透明质酸钠(国家规定服用量≤200mg/日)为新食品原料,是一种以口服通过体内吸收来补充人体需要的透明质酸类的新产品,具有保湿抗皱、营养皮肤、抗炎抗氧化、促新血管生长、修复胃黏膜和缓解骨关节疼痛等功效,扩大了透明质酸的应用范围。
发明内容
本发明的目的在于提供一种不老莓饮品配方及制取方法,将透明质酸钠与不老莓(国家规定服用量≤10g/日)等其它植物原料提取物复合,其有效成份相互补充,相互作用,在清理体内自由基的同时,又补充了人体内流失的透明质酸,达到增强人体抗氧化、抗炎、清除自由基、抗衰老、增加免疫能力、保护血管、保护眼睛、改善肌肤、修复创伤和骨关节黏膜、降低血糖、降低血压、降低血脂等功效,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种不老莓饮品配方,其原料包含以下成份:重量比为10-16的不老莓提取物,重量比为6-10的桑葚提取物,重量比为6-10的蓝莓提取物,重量比为5-8的石榴提取物,重量比为3-6的葡萄籽提取物,重量比为0.1-0.2的透明酸钠以及重量比为49.8-69.9的纯净水。
采用上述技术方案,不老莓提取物中含有原花青素、总多酚、绿原酸、维生素、类胡萝卜素、蛋白质、膳食纤维等成份,有效起到清除自由基、抗氧化、降血糖、降血压、降血脂、排毒护肝、抗炎防癌的功效;桑葚提取物中含有花青素、核黄素、蛋白质、烟酸、铁、镁、钾、磷、维生素、膳食纤维等成份,有效起到清除自由基、抗氧化软化血管、降脂、防癌抗癌、乌发、健脾胃的功效;蓝莓提取物中含有花青素、单宁酸、糖、维生素、核黄素、钾、钙、亚麻油酸、硒,能有效起到清除自由基、抗氧化、降血脂、改善视力、预防癌症的功效;石榴提取物中含有蛋白质、核黄素、维生素、膳食纤维、铁、钙、锌、钾,能有效起到抗氧化、抗炎、降血脂的功效;葡萄籽提取物中含有原花青素0PC,能够有效起到抗氧化、清除自由基、降血脂、保护血管和大脑的功效;透明质酸钠HA分子量范围为200,000Da~600,000Da,有效起到保水、抗炎、创伤修复、促进血管生成、抗氧化的功效。
作为本发明进一步的方案:所述透明质酸钠的HA分子量范围为200,000Da~600,000Da。
作为本发明进一步的方案:其原料包含以下成份:重量比为16的不老莓提取物,重量比为10的桑葚提取物,重量比为10的蓝莓提取物,重量比为8的石榴提取物,重量比为6的葡萄籽提取物,重量比为0.2的透明质酸钠以及重量比为49.8的纯净水。
一种不老莓饮品的制取方法:包含以下步骤:
步骤一:
不老莓提取物的提取:对不老莓进行鲜果破壁、酶化、浓缩,得到高含量花青素的原浆;
步骤二:
将透明质酸钠和葡萄籽提取物混合,使用中性的PH值在7.0~7.2之间的纯净水将透明质酸钠与葡萄籽提取物的混合物溶解,纯净水与混合物的比例为1:3;
步骤三:
将步骤二中溶解后的混合物与配方中的其它原料混合,在无菌超声波混合罐中经过25~30分钟超声波处理后静止1.5~2小时,再用304不锈钢混合泵循环15~20分钟,以保证各种原料充分混合。
作为本发明再进一步的方案:所述步骤一中的破壁、浓缩的温度控制在70℃以下,步骤一的生产过程均在隔绝空气、避免光照的情况下进行。
通过将破壁、浓缩的温度控制在70℃以下,可防止花青素的损失,通过隔绝空气、避免光照,可防止光照和空气对花青素造成氧化。
作为本发明再进一步的方案:所述步骤二与步骤三的生产环境均在温度23℃、湿度60%、空气质量10万级的无菌车间内进行。
与现有技术相比,本发明的有益效果是:通过将透明质酸钠与不老莓及其它植物原料提取物通过控制其配比,并采取合理的工艺进行复配,有效的实现了去斑保水、改善皮肤、抗炎、抗氧化、清除自由基、保护血管、降三高、补充维生素、提高人体免疫力、保护眼睛、增强视力的功效。
具体实施方式
下面将对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
本实施例提供了一种不老莓饮品配方,其原料包含以下成份:重量比为16的不老莓提取物,重量比为10的桑葚提取物,重量比为10的蓝莓提取物,重量比为8的石榴提取物,重量比为6的葡萄籽提取物,重量比为0.2的透明质酸钠以及重量比为49.8的纯净水,所述透明质酸钠的HA分子量范围为200,000Da~600,000Da。
对上述不老莓饮品采用下述步骤制取:
步骤一:
不老莓提取物的提取:对不老莓进行鲜果破壁、酶化、浓缩,得到高含量花青素的原浆,破壁、浓缩的温度控制在70℃以下,生产过程均在隔绝空气、避免光照的情况下进行;
步骤二:
将透明质酸钠和葡萄籽提取物混合,使用中性的PH值为7.2的纯净水将透明质酸钠与葡萄籽提取物的混合物溶解,纯净水与混合物的比例为1:3;
步骤三:
将步骤二中溶解后的混合物与配方中的其它原料混合,在无菌超声波混合罐中经过30分钟超声波处理后静止2小时,再用304不锈钢混合泵循环20分钟,以保证各种原料充分混合;
所述步骤二与步骤三的生产环境均在温度23℃、湿度60%、空气质量10万级的无菌车间内进行。
上述步骤完成后,对混合后的口服液进行分装、灭菌、装盒形成成品,本口服液采用50ml的瓶装或袋装,建议服用量为50ml/日。
实施例2
本实施例提供了一种不老莓饮品配方,其原料包含以下成份:重量比为10的不老莓提取物,重量比为6的桑葚提取物,重量比为6的蓝莓提取物,重量比为5的石榴提取物,重量比为3的葡萄籽提取物,重量比为0.1的透明酸钠以及重量比为69.9的纯净水,所述透明质酸钠的HA分子量范围为200,000Da~600,000Da。
对上述不老莓饮品采用下述步骤制取:
步骤一:
不老莓提取物的提取:对不老莓进行鲜果破壁、酶化、浓缩,得到高含量花青素的原浆,破壁、浓缩的温度控制在70℃以下,生产过程均在隔绝空气、避免光照的情况下进行;
步骤二:
将透明质酸钠和葡萄籽提取物混合,使用中性的PH值为7.0的纯净水将透明质酸钠与葡萄籽提取物的混合物溶解,纯净水与混合物的比例为1:3;
步骤三:
将步骤二中溶解后的混合物与配方中的其它原料混合,在无菌超声波混合罐中经过25分钟超声波处理后静止1.5小时,再用304不锈钢混合泵循环15分钟,以保证各种原料充分混合;
所述步骤二与步骤三的生产环境均在温度23℃、湿度60%、空气质量10万级的无菌车间内进行。
上述步骤完成后,对混合后的口服液进行分装、灭菌、装盒形成成品,本口服液采用50ml的瓶装或袋装,建议服用量为50ml/日。
实施例3
本实施例提供了一种不老莓饮品配方,其原料包含以下成份:重量比为12的不老莓提取物,重量比为8的桑葚提取物,重量比为8的蓝莓提取物,重量比为7的石榴提取物,重量比为4的葡萄籽提取物,重量比为0.15的透明质酸钠以及重量比为60.85的纯净水,所述透明质酸钠的HA分子量范围为200,000Da~600,000Da。
对上述不老莓饮品采用以下步骤制取:
步骤一:
不老莓提取物的提取:对不老莓进行鲜果破壁、酶化、浓缩,得到高含量花青素的原浆,破壁、浓缩的温度控制在70℃以下,生产过程均在隔绝空气、避免光照的情况下进行;
步骤二:
将透明质酸钠和葡萄籽提取物混合,使用中性的PH值为7.1l的纯净水将透明质酸钠与葡萄籽提取物的混合物溶解,纯净水与混合物的比例为1:3;
步骤三:
将步骤二中溶解后的混合物与配方中的其它原料混合,在无菌超声波混合罐中经过28分钟超声波处理后静止1.7小时,再用304不锈钢混合泵循环18分钟,以保证各种原料充分混合;
所述步骤二与步骤三的生产环境均在温度23℃、湿度60%、空气质量10万级的无菌车间内进行。
上述步骤完成后,对混合后的口服液进行分装、灭菌、装盒形成成品,本口服液采用50ml的瓶装或袋装,建议服用量为50ml/日。
需要说明的是,上述实施例只是针对本申请的技术方案和技术特征进行具体、清楚的描述。而对于本领域技术人员而言,属于现有技术或者公知常识的方案或特征,在上面实施例中就不作详细地描述了。
另外,本申请的技术方案不只局限于上述的实施例,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,从而可以形成本领域技术人员可以理解的其他实施方式。
Claims (6)
1.一种不老莓饮品配方,其特征在于,其原料包含以下成份:重量比为10-16的不老莓提取物,重量比为6-10的桑葚提取物,重量比为6-10的蓝莓提取物,重量比为5-8的石榴提取物,重量比为3-6的葡萄籽提取物,重量比为0.1-0.2的透明质酸钠以及重量比为49.8-69.9的纯净水。
2.根据权利要求1所述的一种不老莓饮品配方,其特征在于,所述透明质酸钠的HA分子量范围为200,000Da~600,000Da。
3.根据权利要求2所述的一种不老莓饮品配方,其特征在于,其原料包含以下成份:重量比为16的不老莓提取物,重量比为10的桑葚提取物,重量比为10的蓝莓提取物,重量比为8的石榴提取物,重量比为6的葡萄籽提取物,重量比为0.2的透明质酸钠以及重量比为49.8的纯净水。
4.一种不老莓饮品的制取方法,其特征在于,包含以下步骤:
步骤一:
不老莓提取物的提取:对不老莓进行鲜果破壁、酶化、浓缩,得到高含量花青素的原浆;
步骤二:
将透明质酸钠和葡萄籽提取物混合,使用中性的PH值在7.0~7.2之间的纯净水将透明质酸钠与葡萄籽提取物的混合物溶解,纯净水与混合物的比例为1:3;
步骤三:
将步骤二中溶解后的混合物与配方中的其它原料混合,在无菌超声波混合罐中经过25~30分钟超声波处理后静止1.5~2小时,再用304不锈钢混合泵循环15~20分钟,以保证各种原料充分混合。
5.根据权利要求4所述的一种不老莓饮品的制取方法,其特征在于,所述步骤一中的破壁、浓缩的温度控制在70℃以下,步骤一的生产过程均在隔绝空气、避免光照的情况下进行。
6.根据权利要求5所述的一种不老莓饮品的制取方法,其特征在于,所述步骤二与步骤三的生产环境均在温度23℃、湿度60%、空气质量10万级的无菌车间内进行。
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CN114190546A (zh) * | 2021-11-24 | 2022-03-18 | 重庆万源佳药业有限公司 | 一种能够提高免疫力的微生态提取物及其制备方法 |
CN115350245A (zh) * | 2022-09-23 | 2022-11-18 | 晨日药业(辽宁)有限责任公司 | 一种具有延缓衰老的组合物及其制备方法 |
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CN114190546A (zh) * | 2021-11-24 | 2022-03-18 | 重庆万源佳药业有限公司 | 一种能够提高免疫力的微生态提取物及其制备方法 |
CN115350245A (zh) * | 2022-09-23 | 2022-11-18 | 晨日药业(辽宁)有限责任公司 | 一种具有延缓衰老的组合物及其制备方法 |
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