CN114128813A - 一种用于解酒护肝后生元饮品及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种解酒护肝后生元饮品及其制备方法,包括以下重量份组分:水200‑300份、浓缩橙汁2‑10份,低聚异麦芽糖10‑20份,棉籽低聚糖2‑10份,玉米低聚肽5‑10份,益生菌分段固态发酵后生元粉5‑10份,葛根1‑5份,枳椇子1‑5份,小蓟1‑5份,姜黄0.5‑2份,人参低聚肽1‑5份,乳化剂0.5‑5份,酸度调节剂0.5‑5份。本发明通过组分和配比的特殊组合,解决了现有技术植物蛋白如玉米低聚肽、姜黄等原料不易溶于水,解酒效果差、稳定性差、吸收率低等问题,能降低酒后血液中乙醇的浓度,降低酒精对于肝细胞的损伤,有助于抑制乙醇在肠道的吸收、延长胃排空,无副作用,高吸收率。
Description
技术领域
本发明涉及功能性食品领域,具体涉及一种用于解酒护肝后生元饮品及其制备方法。
背景技术
自古以来,世界大部分国家和民族都有饮酒的习惯,东亚地区的酒文化尤其深厚。改革开放以来,物质生活逐渐好转,但酗酒和酒精中毒者却日益增多,严重影响身体健康和家庭、社会稳定。中国的人均年饮酒量为10.61升,远高于人均每年酒精摄入量6.1升的世界平均水平。据世界卫生组织的最新数据显示,中国已经超过了英美,已成为人均饮酒量的第三大国家。解酒护肝拥有庞大的市场需求,然而单就此类产品的实际应用效果来讲,很多产品也不过是涂有“解酒保肝”的虚名,而无多少实际功效可言,有的产品为了解酒,会大量添加各种加快新陈代谢的成分,多数不能被有效吸收,要经过肝脏代谢分解排出体外,这就无疑大大增加了肝脏的工作量。反而给肝脏带来了负担,得不偿失。市场急需一款可以抑制乙醇在肠道的吸收、延长胃排空,无副作用,高效吸收的解酒护肝饮品。
发明内容
鉴于现有技术中的上述缺陷或不足,期望提供一种用于解酒护肝后生元饮品及其制备方法。
根据本申请实施例提供的技术方案,一种用于解酒护肝后生元饮品由水、浓缩橙汁、低聚异麦芽糖、玉米低聚肽、益生菌分段固态发酵后生元粉、棉籽低聚糖、葛根、枳椇子、姜黄、小蓟、人参低聚肽、乳化剂、酸度调节剂组成,按其重量份数计水200-300份、浓缩橙汁2-10份,低聚异麦芽糖10-20份,棉籽低聚糖2-10份,玉米低聚肽5-10份,益生菌分段固态发酵后生元粉5-10份,葛根1-5份,枳椇子1-5份,小蓟1-5份,姜黄0.5-2份,人参低聚肽1-5份,乳化剂0.5-5份,酸度调节剂0.5-5份。其中乳化剂是由结冷胶、果胶、微晶纤维素组成,重量比为1:10:1,酸度调节剂由柠檬酸、柠檬酸钠组成,重量比为1:2~2:1。
制备方法:
(1)按照组方称取低聚异麦芽糖5-10份、乳化剂0.5-5份,加入80-90℃左右50-100份水,剪切均质后为料A;
(2)按照组方称取浓缩橙汁2-10份、低聚异麦芽糖5-10份、棉籽低聚糖2-10份、玉米低聚肽5-10份、益生菌分段固态发酵后生元粉(大豆、副干酪乳杆菌)5-10份、葛根1-5份、枳椇子1-5份、小蓟1-5份、姜黄0.5-2份、人参低聚肽1-5份,加入70℃左右水100-150份,剪切均质后为料B;
(3)按照组方称取酸度调节剂0.5-5份,加入水50份,剪切均质后为料C;
(4)将料A加入料B中,搅拌均匀后,加入料C,保持温度60℃左右;
(5)将搅拌均匀的物料过高压均质机2遍,压力为15Mpa-30Mpa;
(6)过80-100目筛网;
(7)灌装,灭菌。
伤肝损脾是酒精性肝病的主因,单纯性具有解酒功能的中药种类不多,据文献可靠记载的为葛根、葛花、枳椇子;目前国内外解酒护肝产品主要分为以下四类:第一类是利尿类化学合成药物,如纳洛酮。纳洛酮为阿片受体特异性拮抗剂,可改善酒精中毒症状,但对慢性酒精性肝病患者的治疗效果较小,且大量使用时临床上会出现恶心呕吐、心律失常、血压升高等现象。第二类是护肝养胃类中药。如清肝活血方、消脂护肝汤、解酒护肝饮等,可通过改善微循环,扩张组织血管增加供氧量,促进尿排泄,达到解酒醒脑的作用。第三类是蛋白肽类,如醒酒肽饮料。其解酒机理是通过升高血液中亮氨酸和丙氨酸的浓度产生稳定的氧化型辅酶Ⅰ,具体解酒机理尚不清楚。第四类是提高酒精代谢相关酶的活性,促进乙醇或乙醛氧化分解。如美国RU21,主要原料是VC、琥珀酸、L-谷氨酰胺、延胡索酸、葡萄糖、抗坏血酸等。这些药物多数伴有一定的副作用,因此开发天然、有效的解酒护肝后生元饮品具有重要作用。后生元是益生菌的代谢产物、裂解提取物、细胞壁组分甚至培养上清等,有助于增强机体肠道健康,提高代谢物质的消化吸收率。
上述用于解酒护肝后生元饮品的各个组分均为市售产品,其中葛根含有大豆甙,能分解乙醛毒性,促进血液中酒精的代谢和排泄;枳椇子能够抗肝纤维化,可减轻有毒物质对肝细胞的损害,拮抗细胞脂质过氧化,稳定细胞膜;玉米低聚肽能够增强肝脏中的乙醇脱氢酶和乙醛脱氢酶的活性,增强分解代谢酒精的能力,促进酒精分解。姜黄中的姜黄素可以有效帮助分解和代谢酒精,减轻肝脏负担。棉籽低聚糖是一种不能被人体消化和吸收,也不能被肠道菌群分解和利用的糖类,只能为肠道有益菌群如双歧杆菌、乳杆菌等利用,调节肠道正常菌群。
浓缩橙汁
是在新鲜的橙子汁榨汁之后,先蒸发掉一定的水分制成的,浓缩橙汁含有多种营养成分,比如维生素A、维生素C及胡萝卜素,还有丰富的钙、钾、钠、镁、锌、铁等微量营养素,对于血液、中枢神经和免疫系统,心等内脏的发育和功能有重要影响。浓缩橙汁丰富的果糖能快速补充体力,而高达85%的水分更能解渴提神,这对于大量运动后要快速恢复体力的运动员来说,是不可多得保健品。
浓缩橙汁的功效和作用比较多一点,并且对我们日常生津养胃,以及对防治便秘等有显著的功效,浓缩橙汁中含有黄酮,这种物质能有效抑制乳腺癌、肺癌等细胞的增生。经常饮用浓缩橙汁也可以有效预防某些慢性疾病、维持心肌功能以及降低血压。研究显示,每天适当的喝一些浓缩橙汁可以增加体内高密度脂蛋白的含量,从而降低患心脏病的可能。此外,在服药期间也可以饮用一些浓缩橙汁,可增加机体对药物的吸收量,从而使药效加倍。
低聚异麦芽糖
自然界中低聚异麦芽糖极少以游离状态存在,但作为支链淀粉或多糖的组成部分,在某些发酵食品如酱油、黄酒或酶法葡萄糖浆中有少量存在。工业上以淀粉为原料生产低聚异麦芽糖需要一种酶,此酶为α-葡萄糖苷酶,又名葡萄糖基转移酶,简称α-糖苷酶。它能切开麦芽糖和麦芽低聚糖分子结构中α-1,6糖苷键,并能将游离出来的一个葡萄糖残基转移到另一个葡萄糖分子或麦芽糖或麦芽三糖等分子中的α-1,6位上,形成异麦芽糖、异麦芽三糖、异麦芽四糖、异麦芽五糖和潘糖等。
低聚异麦芽糖在自然界中其作为支链淀粉或多糖的组成部分。在某些发酵食品如酱油,黄酒中仅有少量存在。由于其可促使人体内的双歧杆菌显著增殖,具水溶性膳食纤维功能,热值低、防龋齿等特性,所以是种应用广泛的功能性低聚糖,市面上异麦芽低聚糖产品主要有立健这类的养肠保健品。
玉米低聚肽
玉米低聚肽粉是以玉米蛋白粉为原料,经调浆、蛋白酶酶解、分离、过滤、喷雾干燥等工艺生产而成的。是一种新资源产品,可应用于降血压、醒酒护肝、增强免疫。玉米低聚肽具有可靠的安全性。玉米肽具有多种生物活性,如抗氧化、抗高血压、增强免疫力、抗疲劳、保护肝脏等。值得注意的是,动物和人体试验发现,玉米肽还具有一个重要的、而又不同于其它食物性低聚肽的功能特性——醒酒作用,从而保护肝脏。
副干酪乳杆菌
副干酪乳杆菌经发酵培养、离心、急速冷冻、干燥、包装等步骤生产而成。
来源
健康人体胃肠道
分离基物
酸奶
培养基
蛋白胨10克,牛肉膏10克,酵母浸膏5克,葡萄糖20克,磷酸氢二钾2克,醋酸钠5克,柠檬酸铵2克,硫酸镁0.2克,硫酸锰0.2克,吐温80 1毫升,水1000毫升,琼脂1.5~2.0%,pH6.2-6.6。
使用范围
乳制品、保健食品、饮料、饼干、糖果、冰淇淋。
大豆
大豆是豆科大豆属的一年生草本,高30-90厘米。茎粗壮,直立,密被褐色长硬毛。叶通常具3小叶;托叶具脉纹,被黄色柔毛;叶柄长2-20厘米;小叶宽卵形,纸质;总状花序短的少花,长的多花;总花梗通常有5-8朵无柄、紧挤的花;苞片披针形,被糙伏毛;小苞片披针形,被伏贴的刚毛;花萼披针形,花紫色、淡紫色或白色,基部具瓣柄,翼瓣蓖状。荚果肥大,稍弯,下垂,黄绿色,密被褐黄色长毛;种子2-5颗,椭圆形、近球形,种皮光滑,有淡绿、黄、褐和黑色等多样。花期6-7月,果期7-9月。
原产中国,中国各地均有栽培,亦广泛栽培于世界各地。大豆是中国重要粮食作物之一,已有五千年栽培历史,古称菽,中国东北为主产区,是一种其种子含有丰富植物蛋白质的作物。大豆最常用来做各种豆制品、榨取豆油、酿造酱油和提取蛋白质。
营养
大豆是一种理想的优质植物蛋白食物,多吃大豆及豆制品,有利于人体生长发育和健康。
大豆的营养成分非常丰富,其蛋白质含量高于谷类和薯类食物2.5~8倍,除糖类较低外,其他营养成分,如脂肪、钙、磷、铁和维生素B1、维生素B2等人体必需的营养物质,都高于谷类和薯类食物,它是一种理想的优质植物蛋白食物。
在古希腊神话中,农业女神得墨忒耳给了出远门的女儿普西芬尼一粒大豆,说能“消除邪恶,防治百病。”但不久,善良的普西芬尼却把这粒大豆留给人间传种繁衍,成为世界一大农作物。
豆制品是人们餐桌上的常见食品,科学家研究发现,多吃大豆蛋白对心血管病、肿瘤等慢性疾病有预防作用。
大豆含蛋白质40%左右,脂肪20%左右,而牛肉、鸡肉及鱼肉的蛋白质含量分别为20%、21%和22%。大豆蛋白质中含有多种氨基酸,尤其是人体不能合成的必需氨基酸成分比较平衡,其中赖氨酸和色氨酸含量较高,分别占6.05%和1.22%。大豆的营养价值仅次于肉、奶和蛋,故有“植物肉”的美称。
大豆对于人类的健康具有重要的作用。大豆中含有蛋白质、脂肪和碳水化合物以及胡萝卜素、维生素B1、维生素B2、烟酸等外,还含有大豆低聚糖、异黄酮、皂甙、核酸等对人类健康极为珍贵的保健因子。
大豆低聚糖是大豆中含有低分子可溶性糖类的总称,具有甜度低、热量低、耐酸、耐高温的特点。在生理上大豆低聚糖具有较强的活性,可促进人体内双歧杆菌的生长,从根本上调理人体肠胃功能,抑制肠内有害菌群生长,防治便秘和腹泻。
大豆中含有对人体健康非常有益的多种生理活性物质,如大豆异黄酮、大豆磷脂、大豆多肽、大豆膳食纤维等。大豆异黄酮的类似雌激素作用有益于动脉健康,防止骨质丢失,妇女应更多摄入来自植物的大豆蛋白。大豆粉能使蛋白营养功效放大,能够增加膳食中优质植物蛋白的摄入量。
大豆中含有丰富的维生素E,维生素E不仅能够破坏自由基的化学活性,抑制皮肤衰老,更能防止色素沉着于皮肤。
棉籽低聚糖
棉子低聚糖是一种采用物理萃取方式从植物中提取的纯天然功能性低聚糖,主要成分是棉子糖。棉子低聚糖为白色粉末,主要成分棉子糖是自然界中存在最广泛的一种三糖,由半乳糖、果糖和葡萄糖结合而成,也被称为蜜三糖。棉子糖为白色或淡黄色晶状粉末。一般结晶体带有5分子的结晶水,缓慢加热100℃会丧失结晶水。水溶液的比旋光度[α]D为+105°。带结晶水的产品熔点为80℃。
生理功效
棉子低聚糖中占90%以上的主成分为棉子糖。棉子糖广泛存在于甜菜、棉籽、蜂蜜、卷心菜、酵母、马铃薯、葡萄、麦类、玉米和豆科植物种子中,它是除蔗糖外在植物中分布最广的低聚糖,它对植物的生长和发育起重要的作用,同时它也是大家熟知的大豆低聚糖的主要成分之一。
增殖双歧杆菌,调节肠内菌群
能够同时促进双歧杆菌、乳酸杆菌等有益菌的繁殖生长,并有效抑制肠道有害菌的繁殖,建立健康的肠道菌群环境;
防止便秘,抑制腹泻,双向调节
双向调节,防止便秘、腹泻。整肠通便,排毒养颜;
抑制内毒素,保护肝脏功能
解毒护肝,抑制体内毒素的产生,减轻肝脏负担;
增强免疫力,提高抗肿瘤能力
调节人体免疫系统,增强免疫力;
抗敏祛痘,保湿美容
内服可抗过敏,并有效改善神经性、过敏性皮炎和痤疮等皮肤病症状,外涂可保湿锁水;
合成维生素,促进钙吸收
合成维生素B1、维生素B2、维生素B6、维生素B12、烟酸和叶酸;促进钙、镁、铁、锌等矿物质的吸收,促进儿童骨骼发育,防止老年人及妇女骨质疏松;
调节血脂,降低血压
改善脂质代谢,降低血脂和胆固醇;
抗龋齿
防龋齿。不为口腔致龋菌利用,即使与蔗糖共用,亦可减少齿垢形成,清洁口腔微生物沉积、产酸、腐蚀的场所,洁白、强壮牙齿;
低热量
低热量。不影响人体血糖水平,糖尿病人亦可食用。
兼具膳食纤维生理功效
属水溶性膳食纤维,具有膳食纤维同等功效
葛根
中药名。为豆科植物野葛的干燥根,习称野葛。秋、冬二季采挖,趁鲜切成厚片或小块;干燥。甘、辛,凉。有解肌退热,透疹,生津止渴,升阳止泻之功。常用于表证发热,项背强痛,麻疹不透,热病口渴,阴虚消渴,热泻热痢,脾虚泄泻。
功效
解肌退热,透疹,生津止渴,升阳止泻。
主治
用于表证发热,项背强痛,麻疹不透,热病口渴,阴虚消渴,热泻热痢,脾虚泄泻。
枳椇子
中药名。为鼠李科枳椇属植物北枳椇和毛果枳椇的成熟种子。亦有用带花序轴的果实。植物北枳椇,分布于我国华北、西北、华东、中南、西南及台湾。植物枳椇,分布于我国华北、华东、中南、西南及陕西、甘肃等地。植物毛果枳椇,分布于我国浙江、江西、湖北、湖南、广东及贵州。具有解酒毒,止渴除烦,止呕,利大小便之功效。主治醉酒,烦渴,呕吐,二便不利。
功效
解酒毒,止渴除烦,止呕,利大小便。
主治
醉酒,烦渴,呕吐,二便不利。
姜黄
姜黄中的抗癌成分叫做“姜黄素”。姜黄的抗癌作用已不是一个新闻。姜黄又名:郁金、宝鼎香、毫命、黄姜等。
姜黄芭蕉目,姜科、姜黄属多年生草本植物,株高1~1.5m,根茎很发达,根粗壮,末端膨大呈块根;叶片长圆形或椭圆形,叶顶端短渐尖;苞片卵形或长圆形,淡绿色,顶端钝,花冠淡黄色;花期8月。
姜黄能行气破瘀,通经止痛。主治胸腹胀痛,肩臂痹痛,心痛难忍,产后血痛,疮癣初发,月经不调,闭经,跌打损伤。又可提取黄色食用染料;所含姜黄素可作分析化学试剂。
性味归经
辛苦,温。
①《唐本草》:味辛苦,大寒,无毒。
②《本草拾遗》:味辛,温,无毒。
③李杲:味苦甘辛,大寒,无毒。
④《东医宝鉴》:性热,味辛苦,无毒。
入脾、肝经。
①《纲目》:入心、脾。
②《雷公炮制药性解》:入心、肺二经。
③《本草经疏》:入足太阴、厥阴。
功能主治
破血,行气,通经,止痛。治心腹痞满胀痛,臂痛,症瘕,妇女血瘀经闭,产后瘀停腹痛,跌扑损伤,痈肿。
用于气滞血瘀的胸腹痛、痛经及肢体疼痛,常配元胡、香附。
①《唐本草》:主心腹结积,疰忤,下气,破血,除风热,消痈肿。功力烈于郁金。
②《日华子本草》:治症瘕血块,痈肿,通月经,治跌扑瘀血,消肿毒;止暴风痛冷气,下食。
③《本草图经》:治气胀及产后败血攻心。
④《纲目》:治风痹臂痛。
⑤《本草正》:除心腹气结气胀,冷气食积疼痛。
⑥《本草述》:治气证痞证,胀满喘噎,胃脘痛,腹胁肩背及臂痛,痹,疝。
⑦《医林纂要》:治四肢之风寒湿痹。
⑧《现代实用中药》:为芳香健胃药,有利胆道及肝脏之消毒作用。用于黄疸,胸满痞闷疼痛。又为止血剂,治吐血、衄血、尿血,并治痔疾。外用于脓肿创伤。
小蓟
刺儿菜是小蓟草的别称。是一种优质野菜。多年生草本,地下部分常大于地上部分,有长根茎。茎直立,幼茎被白色蛛丝状毛,有棱,高30-80(100-120)厘米,基部直径3-5毫米。有时可达1厘米,上部有分枝,花序分枝无毛或有薄绒毛。叶互生,基生叶花时凋落,下部和中部叶椭圆形或椭圆状披针形,长7—10厘米,宽1.5—2.2厘米,表面绿色,背面淡绿色,两面有疏密不等的白色蛛丝状毛,顶端短尖或钝,基部窄狭或钝圆,近全缘或有疏锯齿,无叶柄。
性味与归经
甘、苦,凉。归心、肝经。
功能与主治
凉血止血,祛瘀消肿。用于衄血,吐血,尿血,便血,崩漏下血,外伤出血,痈肿疮毒。
人参低聚肽
人参低聚肽是以人参为原料,经过特异性酶解获得分子量低于1000Da的小分子低聚肽。人参,味甘、微苦,性温、平。归脾、肺经、心经。具有补气,固脱,生津,安神,益智之功效,被誉为“百草之王”。
古籍中关于人参记载:
★《神农本草经》列人参为上品,曰:“人参味甘微寒,主补五脏,安精深,定魂魄,止惊悸,除邪气,明目,开心益智。久服,轻身延年。”
★明朝李时珍在《本草纲目》中记载:人参能治男女一切虚症,自汗眩晕、头痛反胃,阂症、滑泻久痢、小便频数、淋沥劳倦、内伤中风、中暑痹瘘、吐血、嗽血、下血、血淋、血崩、胎前产后诸病。
★张仲景《伤寒论》中收方113个,其中配伍有人参者占21方,并论述人参具有“温补、滋润、强壮、强精、保温、增强视力,安定精神”等作用。
人参作为名贵药材被国人所熟知,是多种中药方剂的主料,现代医学上也给予极高的评价。目前人参中所熟知的药效成分是人参皂苷,除此之外,人参还含有多糖,氨基酸、蛋白质、维生素等多种营养成分。利用特异性酶解技术,将人参中蛋白质酶解成小分子肽,获得人参低聚肽,人参低聚肽不仅含有小分子活性肽,还很好的保留了人参皂苷等高价值营养成分,极大提高了人参的营养性及功效性,快速成为新功能性食品中的热点原料。
人参低聚肽的功效
(1)免疫调节作用:人参低聚肽可以通过增强细胞免疫功能和体液免疫功能,提高适应性免疫功能,通过增强单核-巨噬细胞吞噬功能和NK细胞活性,提高固有免疫功能,从而起到增强免疫力的作用。
(2)降血糖作用:人参低聚肽可以通过保护胰岛β细胞,提高胰岛素敏感性,调节糖脂代谢,抑制餐后血糖的上升,降低血糖曲线下面积,达到降血糖的作用。
(3)提高耐缺氧作用:人参低聚肽能延长小鼠常压耐缺氧存活时间、亚硝酸钠所致缺氧存活时间和急性脑缺血缺血性缺氧存活时间,具有耐缺氧作用,具备作为一种新型耐缺氧制剂的潜力。
(4)清咽功能:人参低聚肽具有清咽功能,作用机制为干预咽部炎症反应。
(5)抗氧化作用:可显著降低大鼠脂质氧化产物和蛋白质氧化产物水平,显著提高大鼠抗氧化酶活力和抗氧化物质含量,具备作为一种新型抗氧化制剂的潜力。
(6)提高性功能作用:可显著增加雄性小鼠附性器官指数,提高血清中的NO和睾酮浓度,缩短小鼠交配潜伏期并增加交配次数,从而有效提高小鼠性功能。
(7)保肝护肝:对酒精性诱导引起的大鼠急性肝损伤具有保护作用,其作用机制与提高机体抗氧化水平有关。
人参低聚肽具有提高免疫力、抗疲劳、抗氧化、增强性功能等作用,适用于体虚易疲劳者、免疫力低下、气血虚弱等人群。可应用于功能性食品、保健食品、运动产品等多个方面,例如:增强免疫力类、抗疲劳类、补气血类及增强运动能力,提高耐缺氧等产品。
乳化剂
乳化剂是能使两种或两种以上互不相溶的组分的混合液体形成稳定的乳状液的一类物质。
结冷胶
结冷胶别名凯可胶、洁冷胶。主要成分由葡萄糖、葡萄糖醛酸和鼠李糖按2:1:1的比例,四种单糖为重复结构单元所组成的线形多聚糖。在天然的高乙酰结构中有乙酰基和甘油酸基存在,它们都位于同一个葡萄糖基上,且平均每一个重复结构有一个甘油酸基,而每两个重复结构有一个乙酰基。经用KOH皂化后,即转变成低乙酰结冷胶。葡萄糖醛酸基上可被钾、钠、钙和镁盐中和。另含发酵生产时所产生的少量氮。
应用
结冷胶可作为增稠剂、稳定剂。使用注意事项:本品使用方便,它虽不溶于冷水,但略加搅拌即分散于水中。加热即溶解成透明的溶液,冷却后,形成透明且坚实的凝胶。用量小,通常只为琼脂和卡拉胶用量的1/3~1/2,一般用量0.05%即可形成凝胶(通常用量为0.1%~0.3%)。
制成的凝胶富含汁水,具有良好的风味释放性,有入口即化的口感。
有良好的稳定性,耐酸解、耐酶解,制成的凝胶即使在高压蒸煮和烘烤条件下都很稳定,在酸性产品中亦很稳定,而以pH值在4.0~7.5条件下性能最好。贮藏时其质构不受时间与温度的变化。
果胶
果胶是一种多糖,其组成有同质多糖和杂多糖两种类型。它们多存在于植物细胞壁和细胞内层,大量存在于柑橘、柠檬、柚子等果皮中。呈白色至黄色粉状,相对分子质量约20000~400000,无味。在酸性溶液中较在碱性溶液中稳定,通常按其酯化度分为高酯果胶及低酯果胶。高酯果胶在可溶性糖含量≥60%、pH=2.6~3.4的范围内形成非可逆性凝胶。低酯果胶一部分甲酯转变为伯酰胺,不受糖、酸的影响,但需与钙、镁等二价离子结合才能形成凝胶。
食品添加剂
根据我国《食品添加剂食用卫生标准》(GB 2760-2014)中规定:果胶可作为乳化剂、稳定剂、增稠剂,按生产需要适量用于除果蔬汁外的各类食品,在果蔬汁中最大使用量为3.0g/kg,固体饮料按稀释倍数增加使用量。果胶可用于果酱、果冻的制造;防止糕点硬化;改进干酪质量;制造果汁粉等。高酯果胶主要用于酸性的果酱、果冻、凝胶软糖、糖果馅心以及乳酸菌饮料等。低酯果胶主要用于一般的或低酸味的果酱、果冻、凝胶软糖以及冷冻甜点,色拉调味酱,冰淇淋、酸奶等。
微晶纤维素
微晶纤维素,主要成分为以β-1,4-葡萄糖苷键结合的直链式多糖类物质,是天然纤维素经稀酸水解至极限聚合度(LOOP)的可自由流动的极细微的短棒状或粉末状多孔状颗粒,组成的白色、无臭、无味的结晶粉末。
在一般植物纤维中,微晶纤维素约占70%,另外的30%为无定形。微晶纤维素广泛应用于制药、化妆品、食品等行业,不同的微粒大小和含水量有不同的特征和应用范围。
微晶纤维素尤其是在高温加工过程中能稳定泡沫和乳状液;形成似油膏质构的凝胶;提高果胶和淀粉凝胶的耐热性;提高黏附力;替代脂肪和油以及控制冰晶生长。微晶纤维素之所以能稳定乳状液与泡沫是由于微晶纤维素吸附在界面上并加固了界面膜,微晶纤维素是低脂冰淇淋和其他冷冻甜食产品的常用配料。
安全性
本品广泛用在口服制剂和食品中,是相对无毒和无刺激性的物质。口服不吸收,几乎无潜在毒性。大量使用可引起轻度腹泻,作为药物制剂辅料无危害。
滥用含纤维素的制剂,如吸入或注射给药,都会导致纤维素肉芽肿。
酸度调节剂
酸度调节剂亦称pH调节剂,是用以维持或改变食品酸碱度的物质。发面酸了加的碱面就是酸度调节剂。它主要用以控制食品所需的酸化剂、碱剂以及具有缓冲作用的盐类。每种酸度调节剂酸味轻度和酸感特征不同。GB2760-2011规定了每种酸度调节剂的使用范围和最大用量。
酸化剂具有增进食品质量的许多功能特性,例如改变和维持食品的酸度并改善其风味;增进抗氧化作用,防止食品酸败;与重金属离子络合,具有阻止氧化或褐变反应、稳定颜色、降低浊度、增强胶凝特性等作用。酸化剂均有—定的抗微生物作用,尽管单独用酸来抑菌,防腐所需浓度太大,影响食品感官特性,难以实际应用,但是当以足够的浓度,选用一定的酸化剂与其他保藏方法如冷藏、加热等并用,可以有效地延长食品的保存期。至于对不同酸的选择、取决于酸的性质及其成本等。
酸味的刺激阈值用pH值来表示,无机酸的酸味阈值在3.4~3.5左右,有机酸的酸味阈值在3.7~4.9之间。大多数食品的pH值在5~6.5值在之间,虽为酸性,但并无酸味感觉,若pH值在3.0以下,则酸味感强,难以适口。
酸度调节剂其有效应用主要受食品所需特性控制,通常以有机酸及具有缓冲作用的盐为主。又由于很多有机酸都是食品的正常成分,或参与人体正常代谢,因而安全性高,使用广泛。我国批准许可使用的酸度调节剂品种不少。但是,与国外许可使用的同类品种相比尚有一定差距。主要是缺少各种有机酸的盐。不过,当前重要的是加强应用开发,应尽量利用现有品种,针对不同食品原料,研制出具有各自不同风味特点而受人欢迎的食品。
柠檬酸
柠檬酸又名枸橼酸,分子式为C6H8O7,是一种重要的有机酸,为无色晶体,无臭,有很强的酸味,易溶于水,是天然防腐剂和食品添加剂。
天然柠檬酸在自然界中分布很广,天然的柠檬酸存在于植物如柠檬、柑橘、菠萝等果实和动物的骨骼、肌肉、血液中。人工合成的柠檬酸是用砂糖、糖蜜、淀粉、葡萄等含糖物质发酵而制得的。
很多种水果和蔬菜,尤其是柑橘属的水果中都含有较多的柠檬酸,特别是柠檬和青柠——它们含有大量柠檬酸,在干燥之后,含量可达8%(在果汁中的含量大约为47g/L)。在柑橘属水果中,柠檬酸的含量介于橙和葡萄的0.005mo l/L和柠檬和青柠的0.30mo l/L之间。这个含量随着不同的栽培种和植物的生长情况而有所变化。
柠檬酸钠
又名枸橼酸钠,化学式为C6H5Na3O7,分子量为258.07,是一种有机化合物,呈无色斜方柱状晶体,在空气中稳定,能溶于水和甘油中,微溶于乙醇。水溶液具有微碱性,品尝时有清凉感。加热至100℃时变成为二水盐。常用作缓冲剂、络合剂、细菌培养基,在医药上用于利尿、祛痰、发汗、阻止血液凝固,并用于食品、饮料、电镀、照相等方面。
理化性质
柠檬酸钠,又名枸橼酸钠、柠檬酸三钠,为白色立方晶系结晶或粒状粉末,无嗅、清凉、有盐的咸味并略带辣。在1.5mL水中可溶解1g(25℃),不溶于乙醇,在空气中稳定。大鼠腹腔注射LD50 1549mg/kg。可用作酸度调节剂,缓冲剂、乳化剂、稳定剂。
性能特点
柠檬酸钠是最重要的柠檬酸盐,主要由淀粉类物质经发酵生成柠檬酸,再跟碱类物质中和而产生,具有多种独特的优良性能。
综上所述,本申请的有益效果:本发明通过组分和配比的特殊组合,玉米低聚肽具有抗氧化、促进乙醇代谢、醒酒保肝,降低血液中乙醇浓度;姜黄中含有姜黄素,有助于阻止自由基破坏细胞膜,维持并加强细胞膜的完整性,保护肝脏细胞膜;葛根中总黄酮、葛根素可以使肝脏中的酒精代谢速度加快,降低酒精性肝损伤的风险;解酒护肝后生元饮品有助于抑制乙醇在肠道的吸收、延长胃排空,无副作用,高吸收率,解决了现有技术植物蛋白如玉米低聚肽、姜黄等原料不易溶于水,解酒效果差、稳定性差、吸收率低等问题,能降低酒后血液中乙醇的浓度,降低酒精对于肝细胞的损伤。
具体实施方式
下面结合附图和实施例对本申请作进一步的详细说明。可以理解的是,此处所描述的具体实施例仅仅用于解释相关发明,而非对该发明的限定。另外还需要说明的是,为了便于描述,附图中仅示出了与发明相关的部分。
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。下面将参考附图并结合实施例来详细说明本申请。
实施例1
按重量份数计水250份、浓缩橙汁5份,低聚异麦芽糖15份,棉籽低聚糖5份,玉米低聚肽10份,益生菌分段固态发酵后生元粉8份,葛根2份,枳椇子2份,小蓟2份,姜黄0.5份,人参低聚肽1份,乳化剂2份,酸度调节剂1份。
制备方法如下:
(1)按照组方称取低聚异麦芽糖5份、乳化剂2份,加入50份水,剪切均质后为料A;
(2)按照组方称取浓缩橙汁5份、低聚异麦芽糖15份、棉籽低聚糖5份、玉米低聚肽10份、益生菌分段固态发酵后生元粉8份、葛根2份、枳椇子2份、小蓟2份、姜黄0.5份、人参低聚肽1份,加入70℃左右水100份,剪切均质后为料B(保持水温70℃左右);
(3)按照组方称取酸度调节剂1份,加入水50份,剪切均质后为料C;
(4)将料A加入料B中,搅拌均匀后,加入料C,保持温度60℃左右;
(5)将搅拌均匀的物料过高压均质机(压力15-30Mpa)2遍;
(6)过80-100目筛网;
(7)灌装,灭菌。得到产品护肝后生元饮品。
实施例2
一种解酒护肝后生元饮品,包括以下重量份组分:
水200-300份、浓缩橙汁2份,低聚异麦芽糖10份,棉籽低聚糖2份,玉米低聚肽5份,益生菌分段固态发酵后生元粉5份,葛根1份,枳椇子1份,小蓟1份,姜黄0.5份,人参低聚肽1份,乳化剂0.5份,酸度调节剂0.5份。
再通过实施例1中的制备方式进行制备,得到成品。
实施例3
一种解酒护肝后生元饮品,包括以下重量份组分:
水300份、浓缩橙汁10份,低聚异麦芽糖20份,棉籽低聚糖10份,玉米低聚肽10份,益生菌分段固态发酵后生元粉10份,葛根5份,枳椇子5份,小蓟5份,姜黄02份,人参低聚肽5份,乳化剂5份,酸度调节剂5份。
再通过实施例1中的制备方式进行制备,得到成品。
小鼠急性醉酒模型的建立:
随机选取小鼠50只,根据体重分为5组,每组10只,禁食不禁水12h后,分别以10.00mL/kg、12.50mL/kg、15.00mL/kg、17.50mL/kg、20.00mL/kg的剂量灌胃56°红星二锅头。以小鼠“翻正反射”消失与存在为判定指标,记录小鼠的醉酒只数、死亡只数,选择醉酒率最高而死亡率最低的灌酒剂量建立小鼠急性醉酒模型。不同剂量灌胃小鼠后的醉酒率和死亡率见表1。
表1急性醉酒模型实验结果
由表1可知,随着灌酒剂量的增大,小鼠醉酒率上升,当灌酒剂量为15.00mL/kg时,醉酒率达到100%,随着灌酒剂量持续增加,小鼠死亡率逐渐升高。因此,15.00mL/kg的灌酒剂量能使小鼠达到醉酒率最高,且醉后死亡率较低的情况,故选择15.00mL/kg为最佳灌酒剂量。
产品对急性醉酒小鼠肝匀浆ADH、ALDH的影响:
将30只小鼠随机分为3组,即正常组、模型组、实验组。模型组和实验组每天先分别灌胃10.00m l/kg的生理盐水,正常组不做任何处理,连续灌胃30天,于末次灌胃30分钟后,除正常组给与15.00m l/kg生理盐水外,其余各组均灌胃15.00m l/kg的56°红星二锅头,实验组灌胃5.00m l/kg的护肝后生元饮品(即实施例1、实施例2和实施例3中的成品)。1h后,眼球取血,取血后立即解剖,取少量肝脏以0.90%的生理盐水为匀浆介质制备10%肝匀浆,离心取其上清液,根据ADH EL I SA检测试剂盒、ALDH EL I SA检测试剂盒说明书测定小鼠肝匀浆ADH、ALDH活力,如表2所示
表2产品对急性醉酒小鼠肝匀浆ADH、ALDH的影响
由表2可知:小鼠摄入乙醇后,肝匀浆ADH、ALDH活力上升,表明短期内大量饮酒会导致肝脏ADH、ALDH活力升高。与模型组相比,实验组显著提高ALDH活力(p<0.05),由117.12U/mL分别上升至180.46U/mL,表明产品能提升乙醛氧化为乙酸的速度,降低乙醛对机体的毒害作用,同时加快乙醇代谢。以上结果说明产品具有的解酒功效可能是通过激活肝脏ADH、ALDH活力,加速乙醇分解从而降低血液乙醇浓度来实现的。
P是SPSS22.0软件方差分析所得的实验数据,目的是用来比较各组之间的差异性。统计学上对于P值意义规定如下,P>0.05,表示两组差别无显著意义;P<0.05,表示两组差别有显著意义;P<0.01,表示两组差别有非常显著意义。
益生菌分段固态发酵后生元粉制备过程:
副干酪乳杆菌I OB413作为发酵的菌株,大豆作为发酵底物进行发酵。
首先将副干酪乳杆菌IOB413进行菌株活化,活化后将IOB413接种到一级培养基中,培养温度为37±1℃,培养时间为18±2h,厌氧发酵。然后将一级培养基接种到二级种子罐中,继续培养,37±1℃,培养时间为18±2h,厌氧发酵。
将活化好的种子液,接种到固态发酵培养中,接种量为固态培养基干重的1%~5%,37±2℃培养24~48±2h后,将培养后的发酵物进行高温烘干,烘干温度为55±2℃,烘干水分含量控制在≤10%,即可获得灭活型的I OB413的发酵后生元粉。
活化培养基、一级培养基、二级培养基均为1-3%的大豆粉水溶液。
固态发酵培养基为大豆粉,料水比为1:1-2。
发酵后营养成分的变化,大豆异黄酮的游离型苷元含量增加,比如大豆苷元、黄豆黄素、金雀异黄酮,小分子活性肽含量的增加,不同分子量肽含量的增加,比如小肽、二肽、三肽等含量增加。
本产品的检测报告如下表:
以上描述仅为本申请的较佳实施例以及对所运用技术原理等方案的说明。同时,本申请中所涉及的发明范围,并不限于上述技术特征的特定组合而成的技术方案,同时也应涵盖在不脱离所述发明构思的情况下,由上述技术特征或其等同特征进行任意组合而形成的其它技术方案。例如上述特征与本申请中公开的(但不限于)具有类似功能的技术特征进行互相替换而形成的技术方案。
Claims (4)
1.一种解酒护肝后生元饮品,其特征是:包括以下重量份组分:
水200-300份、浓缩橙汁2-10份,低聚异麦芽糖10-20份,棉籽低聚糖2-10份,玉米低聚肽5-10份,益生菌分段固态发酵后生元粉5-10份,葛根1-5份,枳椇子1-5份,小蓟1-5份,姜黄0.5-2份,人参低聚肽1-5份,乳化剂0.5-5份,酸度调节剂0.5-5份。
2.根据权利要求1所述的一种解酒护肝后生元饮品,其特征是:益生菌分段固态发酵后生元粉为大豆、副干酪乳杆菌发酵后产物。
3.根据权利要求1所述的一种解酒护肝后生元饮品,其特征是:乳化剂由重量比为1:10:1的结冷胶、果胶、微晶纤维素组成,酸度调节剂由柠檬酸、柠檬酸钠组成,重量比为1:2~2:1之间。
4.如权利要求1所述的一种解酒护肝后生元饮品的制备方法,其特征是:包括以下步骤:
S1按照组方称取低聚异麦芽糖5-10份、乳化剂0.5-5份,加入80℃-90℃的50-100份水,混料罐内的剪切头2000转/min,剪切均质后为料A;
S2按照组方称取浓缩橙汁2-10份、低聚异麦芽糖5-10份、棉籽低聚糖2-10份、玉米低聚肽5-10份、益生菌分段固态发酵后生元粉5-10份、葛根1-5份、枳椇子1-5份、小蓟1-5份、姜黄0.5-2份、人参低聚肽1-5份,加入70℃±10℃的水100-150份,混料罐内的剪切头2000转/min,剪切均质后为料B;
S3按照组方称取酸度调节剂0.5-5份,加入水50份,混料罐内的剪切头2000转/min,剪切均质后为料C;
S4将料A加入料B中,搅拌均匀后,加入料C,保持温度60℃±5℃;
S5将搅拌均匀的物料过高压均质机2遍,压力为15Mpa-30Mpa;
S6将过高压均质机的物料过80-100目筛网;
S7将过筛后的物料进行灌装,灭菌。
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