CN113892569A - 一种复合饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品生产技术领域,具体涉及一种富含菊苣根提取物的有助于消化的复合饮料及其制备方法。该复合饮料以菊苣根提取物、雪莲果提取物、山楂提取物、火麻仁提取物等植物草本为主要原料,经科学配比、均质、调配、过滤、灌装、灭菌、包装等生产工艺制成。本发明产品与单独使用各主料相比,能够发挥协同增效作用,具有更强的有助于消化的功能,可通过饮食途径有效改善消化不良的症状,从而满足人们对有助于消化的食疗需求。
Description
技术领域
本发明涉及食品生产技术领域,具体涉及一种富含菊苣根提取物的有助于消化的复合饮料及其制备方法。
背景技术
消化不良是一种慢性消化系统疾病,流行病学调查研究显示其患病率为23.5%,临床治疗主要以促动力药物为主,以迅速缓解症状为目的,且这些药物存在增加心脏不良反应等风险。在一项最新需求调查中发现,36.3%的被调查者期望获得有助于消化的功能食品。因此,通过食源途径来改善这种消化系统症状成为后疫情时代人民提高生活质量的新诉求。而药食同源食物均是具有多种生物活性的化合物,其在营养学上的作用发挥主要依赖于食物的功能因子,因此,添加食物功能因子是发挥食物最大营养价值的有效途径。而既往研究及食品制作更多地关注于药食同源食材的直接使用及加工,因其活性成分未得以富集而使其功效难以实现。
发明内容
本发明的目的在于提供一种富含菊苣根提取物的有助于消化的复合饮料的制备方法。以菊苣根、雪莲果、山楂、火麻仁中提取的活性成分为主要原料,经过科学配伍制备有助于消化的复合饮料,该复合饮料能够发挥协同增效作用,以期通过饮食途径有效改善消化不良的症状,从而满足人们对有助于消化的功能食品的需求。
实现本发明的技术方案为:
一种复合饮料,将苣根提取物、雪莲果提取物、山楂提取物、火麻仁提取物经原料配比、均质、调配、过滤、灌装、灭菌、包装等生产工艺制成的复合饮料。
所述的复合饮料的组分及重量份数为:菊苣根提取物0.5~5份、雪莲果提取物0.5~5份、山楂提取物0.5~2份、火麻仁提取物0.5~5份、维生素C 0.05~5份、阿斯巴甜0.01~0.05份、柠檬酸0.05~0.7份、香蕉香精0.005~0.07份、黄原胶0.02~0.05份、羧甲基纤维素钠0.025~0.1份、单双甘油脂肪酸酯0.02~0.05份、蔗糖脂肪酸酯0.025~0.1份、白砂糖0~7份、羟苯乙酯0~0.06份,羟苯丁酯0~0.015份。
优选的,本发明的复合饮料,其包括菊苣根提取物1份、雪莲果提取物2份、山楂提取物0.5份、火麻仁提取物5份、维生素C为0.05份、阿斯巴甜0.01份、柠檬酸0.25份、香蕉香精0.01份、黄原胶0.05份、羧甲基纤维素钠0.075份、单双甘油脂肪酸酯0.03份、蔗糖脂肪酸酯0.1份。
所述复合饮料的制备方法,将菊苣根提取物溶液、雪莲果提取物溶液、山楂提取物溶液、火麻仁提取物溶液加入到调配罐中,在室温下混匀,同时添加白砂糖、阿斯巴甜、维生素C、柠檬酸、香蕉香精,用饮料用水定容后,过滤、灌装,杀菌后得到成品。
其中菊苣根提取物溶液、雪莲果提取物溶液、山楂提取物溶液是分别将菊苣根提取物、雪莲果提取物、山楂提取物均以1:10的料液比充分溶解制得;
火麻仁提取物溶液是将火麻仁提取物以1:20的料液比95℃热烫2-3min,用打浆机打浆,过滤,取上清,将稳定剂黄原胶、羧甲基纤维素钠、单双甘油脂肪酸酯、蔗糖脂肪酸酯分别溶解于10倍体积水中(需加热搅拌),溶解完全后在加热的情况下与火麻仁提取液上清混合,均质机中均质冷却制成火麻仁提取物溶液。均质机的压力为20-28MPa,杀菌采用巴氏杀菌法,杀菌温度为75-80℃。
作为本发明进一步的方案:所述菊苣根提取物的制备方法为:将粉碎的菊苣根按1:3~10料液比加入蒸馏水中,在80~100℃搅拌提取2~3次,将提取液过滤后得到滤液,滤液真空浓缩干燥后得到。
优选的,菊苣根提取物的制备方法为粉碎的菊苣根按1:5料液比加入蒸馏水中,在90℃搅拌提取2次,每次提取1小时,将提取液过滤后得到滤液,滤液真空浓缩干燥后得到。
作为本发明进一步的方案:所述雪莲果提取物的制备方法为将雪莲果粉按1:40~60料液比加入蒸馏水中,在30~40℃微波提取5~10分钟,提取功率400~500W,将提取液过滤后得到滤液,滤液真空浓缩干燥后得到。
优选的,雪莲果提取物的制备方法为将雪莲果粉按1:50料液比加入蒸馏水中,在35℃微波提取5分钟,提取功率450W,将提取液过滤后得到滤液,滤液真空浓缩干燥后得到。
作为本发明进一步的方案:所述山楂提取物的制备方法为山楂果实放入粉碎机粉碎后按料液比1:5~15加入甲醇室温震荡5~15小时,将提取液离心后收集上清液,用真空旋转蒸发仪30~40℃进行浓缩,浓缩后得到的浸膏,浸膏真空干燥后得到。
优选的,山楂提取物的制备方法为山楂果实放入粉碎机粉碎后按料液比1:10加入甲醇室温震荡10小时,将提取液离心后收集上清液,用真空旋转蒸发仪35℃进行浓缩,浓缩后得到的浸膏,浸膏真空干燥后得到。
作为本发明进一步的方案:所述火麻仁提取物的制备方法火麻仁粉粹浸泡10~15小时,按1:5~10料液比用乙醇回流提取2~3次,所得滤液真空浓缩干燥后得到。
优选的,火麻仁提取物的制备方法火麻仁粉粹浸泡12小时,按1:5料液比用乙醇回流提取2次,每次时间1小时,所得滤液真空浓缩干燥后得到。
本发明的优点和有益效果:
1、本发明以天然食物菊苣根、雪莲果、山楂、火麻仁的提取物为主要原料,通过富集的活性成分制备复合饮料,与单独使用各原料相比发挥了协同增效作用,具有更强的有助于消化的生物学功能,可成为潜在的饮食干预的有效方式。
2、本发明复合饮料主要功效成分,多聚果糖≥1%,总黄酮≥0.2%,不饱和脂肪酸≥0.15%,能够发挥协同增效作用,具有更强的有助于消化的作用。
具体实施方式
以下利用实施例进一步详细说明本发明,但不能认为是限定发明的范围。
实施例1:制备本发明的复合饮料操作步骤
(1)按比例称取各原辅料:菊苣根提取物100g、雪莲果提取物200g、山楂提取物50g、火麻仁提取物500g、维生素C为5g、阿斯巴甜1g、柠檬酸25g、香蕉香精1g、黄原胶5g、羧甲基纤维素钠7.5g、单双甘油脂肪酸酯3g、蔗糖脂肪酸酯10g、白砂糖700g、羟苯乙酯6g、羟苯丁酯1.5g。
(2)制备各原汁:
菊苣根提取物溶液:准确称取菊苣根提取物100g,以1:10的料液比充分溶解;
雪莲果提取物溶液:准确称取雪莲果提取物200g,用1:10的料液比充分溶解;
山楂提取物溶液:准确称取山楂提取物50g,用1:10的料液比充分溶解;
火麻仁提取物溶液:准确称取火麻仁提取物500g,利用1:20的料液比95℃热烫2-3min,用打浆机打浆,滤布过滤,取上清,将稳定剂黄原胶5g、羧甲基纤维素钠7.5g、单双甘油脂肪酸酯3g、蔗糖脂肪酸酯10g分别溶解于10倍体积水中(需加热搅拌),溶解完全后在加热的情况下与火麻仁提取液上清混合,搅拌均匀,冷却。
(3)调配:将菊苣根提取物溶液、山楂提取物溶液、雪莲果提取物溶液和火麻仁提取物溶液加入到调配罐中,在室温下混匀,同时添加700g白砂糖、1g阿斯巴甜、5g维生素C、25g柠檬酸、1g香蕉香精、6g羟苯乙酯、1.5g羟苯丁酯,用饮料用水定容至10L。
(4)过滤、罐灌装:选用孔径为5μm的滤布进行过滤,每瓶灌装200mL。
(5)灭菌:巴氏杀菌,杀菌温度为75-80℃,达到商业无菌要求。
(6)本发明产品的主要功效成分,多聚果糖≥1%,总黄酮≥0.2%,不饱和脂肪酸≥0.15%。
实施例2:火麻仁溶液的稳定性实验
准确称取5g火麻仁提取物以物料比1:20加水,95℃热烫2-3min,用打浆机打浆、过滤、取上清,静置后上清迅速产生沉淀,说明火麻仁溶液稳定性不佳,需要加入稳定剂。加入不同浓度的黄原胶、羧甲基纤维素钠、单双甘油脂肪酸酯和蔗糖脂肪酸酯为稳定剂(表1),考察稳定剂的最佳配比。
表1稳定剂因素水平表头设计
L16(44)复合稳定剂稳定效果正交试验结果显示,影响产品稳定性的主次因素顺序为A>D>B>C,即黄原胶>蔗糖脂肪酸酯>羧甲基纤维素钠>单双甘油脂肪酸酯。最佳稳定性剂用量为黄原胶0.05%、羧甲基纤维素钠0.075%、单双甘油脂肪酸酯0.03%、蔗糖脂肪酸酯0.1%,此时火麻仁溶液稳定性最佳。
实施例3:本发明的复合饮料协同增效有助于消化的体内功能学评价
试验例1、2、3分别为实施例1中制得的复合饮料的低、中、高剂量组;
对比例1为实施例1中仅加入菊苣根提取物溶液,而不加入山楂提取物溶液、雪莲果提取物溶液和火麻仁提取物溶液;
对比例2为实施例1中仅加入山楂提取物溶液,而不加入菊苣根提取物溶液、雪莲果提取物溶液和火麻仁提取物溶液;
对比例3为实施例1中仅加入雪莲果提取物溶液,而不加入菊苣根提取物溶液、山楂提取物溶液和火麻仁提取物溶液;
对比例4为实施例1中仅加入火麻仁提取物溶液,而不加入菊苣根提取物溶液、山楂提取物溶液和雪莲果提取物溶液。
表2试验例和对比例组成情况
按照促消化功能的判定标准,采用上述试验例和对比例进行小鼠小肠运动、大鼠体重和摄食量、大鼠消化酶的测定,结果如表3、4、5所示。
表3受试物对小肠运动的影响
表4受试物对大鼠体重、增重、摄食量和食物利用率的影响
表5受试物对大鼠消化酶的影响
实验结果表明,对比例1-4分别仅含有菊苣根提取物、山楂提取物、雪莲果提取物和火麻仁提取物中的一种主料成分,单独使用,与空白对照组相比,对提高小肠墨汁推进率、胃蛋白酶活性及其排出量具有一定的促进作用;但当四种主料成分科学配伍制备得到复合饮料,即试验例,具有显著的促进消化作用,复合饮料中各成分作用相辅相成,相同剂量下,与各成分单独给药相比,发挥了协同增效作用,显著提高小肠墨汁推进率和胃蛋白酶活性及其排出量,具有更强的有助于消化的作用。
以上所述的仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (10)
1.一种复合饮料,其特征在于:其组分及重量份数为:
菊苣根提取物0.5~5份、雪莲果提取物0.5~5份、山楂提取物0.5~2份、火麻仁提取物0.5~5份、维生素C 0.05~5份、阿斯巴甜0.01~0.05份、柠檬酸0.05~0.7份、香蕉香精0.005~0.07份、黄原胶0.02~0.05份、羧甲基纤维素钠0.025~0.1份、单双甘油脂肪酸酯0.02~0.05份、蔗糖脂肪酸酯0.025~0.1份、白砂糖0~7份、羟苯乙酯0~0.06份,羟苯丁酯0~0.015份。
2.根据权利要求1所述的复合饮料,其特征在于:其组分及重量份数为:菊苣根提取物1份、雪莲果提取物2份、山楂提取物0.5份、火麻仁提取物5份、维生素C为0.05份、阿斯巴甜0.01份、柠檬酸0.25份、香蕉香精0.01份、黄原胶0.05份、羧甲基纤维素钠0.075份、单双甘油脂肪酸酯0.03份、蔗糖脂肪酸酯0.1份。
3.根据权利要求1-2任一权利要求所述的复合饮料的制备方法,其特征在于:将菊苣根提取物溶液、雪莲果提取物溶液、山楂提取物溶液、火麻仁提取物溶液加入到调配罐中,在室温下混匀,同时添加白砂糖、阿斯巴甜、维生素C、柠檬酸、香蕉香精,用饮料用水定容后,过滤、灌装,杀菌后得到成品。
4.根据权利要求3所述的制备方法,其特征在于:所述菊苣根提取物溶液、雪莲果提取物溶液、山楂提取物溶液是分别将菊苣根提取物、雪莲果提取物、山楂提取物以1:5~15的料液比充分溶解得到。
5.根据权利要求3所述的制备方法,其特征在于:所述的火麻仁提取物溶液是将火麻仁提取物以1:10~30的料液比制成火麻仁提取物溶液。
6.根据权利要求5所述的制备方法,其特征在于:火麻仁提取物以1:10~30的料液比90~100℃热烫2-3min后,打浆、过滤,取上清,加入稳定剂黄原胶0.05%、羧甲基纤维素钠0.075%、单双甘油脂肪酸酯0.03%、蔗糖脂肪酸酯0.1%形成火麻仁提取物溶液。
7.根据权利要求4所述的制备方法,其特征在于:所述菊苣根提取物的制备方法为:将粉碎的菊苣根按1:3~10料液比加入蒸馏水中,在80~100℃搅拌提取2~3次,将提取液过滤后得到滤液,滤液真空浓缩干燥后得到。
8.根据权利要求4所述的制备方法,其特征在于:所述雪莲果提取物的制备方法为将雪莲果粉按1:40~60料液比加入蒸馏水中,在30~40℃微波提取5~10分钟,提取功率400~500W,将提取液过滤后得到滤液,滤液真空浓缩干燥后得到。
9.根据权利要求4所述的制备方法,其特征在于:所述山楂提取物的制备方法为山楂果实放入粉碎机粉碎后按料液比1:5~15加入甲醇室温震荡5~15小时,将提取液离心后收集上清液,用真空旋转蒸发仪30~40℃进行浓缩,浓缩后得到的浸膏,浸膏真空干燥后得到。
10.根据权利要求5所述的制备方法,其特征在于:所述火麻仁提取物的制备方法火麻仁粉粹浸泡10~15小时,按1:5~10料液比用乙醇回流提取2~3次,所得滤液真空浓缩干燥后得到。
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