CN114128883A - 一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液及其制备方法 - Google Patents
一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液及其制备方法 Download PDFInfo
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液,包括以下重量份的原料:牛蒡酶解浓缩液40‑60份、香菇酶解浓缩液20‑30份、蓝莓浆2‑10份、黑枸杞浆2‑10份、沙棘浆2‑10份、虾青素0.1‑0.2份、番茄红素0.1‑0.2份、维生素C 0.01‑0.03份、卡拉胶0.05‑0.2份。制备方法:制备牛蒡酶解液和香菇酶解液,经浓缩后分别得到二者的酶解浓缩液;按比例将牛蒡酶解浓缩液、香菇酶解浓缩液、蓝莓浆、黑枸杞浆、沙棘浆、虾青素、番茄红素、维生素C、卡拉胶进行复配,均质混匀后灌装灭菌。本发明能缩短生产周期、简化处理步骤、降低生产成本,所得的提取液含有的有效成分较高、含糖量和添加剂偏低、口味风味佳。
Description
技术领域
本发明涉及果蔬加工技术领域,具体涉及一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液及其制备方法。
背景技术
牛蒡为菊科草本两年生植物,具有解毒、解热、强壮的作用。牛蒡的肉质根所含粗纤维是地下根茎类蔬菜中最高的,也是药食两用植物种类。牛蒡根含硫炔类、多酚类、挥发油、牛蒡酸、菊糖以及氨基酸等化学成分,其中牛蒡菊糖总含量约占干重的34%,是牛蒡药理活性的主要成分。牛蒡的药理作用概括为促进生长、增强抗疾病、预防及治疗感冒、抗菌和降血脂等,是非常理想的天然保健食品。目前针对牛蒡所开发的食品多为牛蒡茶、牛蒡丝、速溶牛蒡冲剂、牛蒡蒜茸酱、牛蒡微粉等,这些与牛蒡相关的产品不同程度的存在有效成分含量低、口味风味不佳、含糖量偏高、添加剂过多等问题。
香菇是世界第二大食用菌,菇柄含有15.28%的蛋白质、1.40%的脂肪、4.27%的矿物质、48.3%的膳食纤维,还含有丰富的半纤维素、多糖、氨基酸、核苷酸、香菇素、微量元素、麦角甾醇、多酚类物质等成分,具有抗肿瘤、提高免疫力、预防心脑血管疾病、抑菌等生物活性功能。与菇伞相比,菇柄所含成分的抗氧化性更高。但目前针对香菇柄的加工产品多为香菇酱、香菇脆片、香菇松、香菇粉等,这些与香菇柄相关的产品存在产品种类丰富度不足,且在加工过程中存在生产周期长、步骤繁琐、成本高等问题。
目前,有关牛蒡或香菇产品的相关文献报道有很多,但是将牛蒡和香菇柄进行复配的提取液尚未见报道。
发明内容
本发明目的在于提供一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液及其制备方法,该方法能缩短生产周期、简化处理步骤、降低生产成本,所制备得到的提取液含有的有效成分(如蛋白质、多肽、绿原酸等)较高、含糖量和添加剂偏低、口味风味佳。
为实现上述目的,本发明提供一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液,包括以下重量份的原料:牛蒡酶解浓缩液40-60份、香菇酶解浓缩液20-30份、蓝莓浆2-10份、黑枸杞浆2-10份、沙棘浆2-10份、虾青素0.1-0.2份、番茄红素0.1-0.2份、维生素C 0.01-0.03份、卡拉胶0.05-0.2份。
本发明还提供一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,包括以下步骤:
(1)制备牛蒡酶解液;
(1-1)将新鲜牛蒡根清洗、去皮,剔除去霉变和腐烂的组织;
(1-2)牛蒡根切片后浸泡在护色剂中;
(1-3)将牛蒡切片从护色剂中捞出后浸入沸水中进行漂烫100-150s后捞出冷却沥干;
(1-4)向牛蒡切片中加纯水得到混合料Ⅰ,牛蒡切片与纯水的质量比为1:(15-20),混合料Ⅰ用打浆机打浆后于75-90℃的热水中浸提1-3h,通过100目的滤布过滤,收集得到滤液Ⅰ;
(1-5)向步骤(1-4)中过滤得到的滤渣中加入纯水得到混合料Ⅱ,滤渣与纯水的质量比为1:(5-8),向混合料Ⅱ中按0.5-2%的质量分数添加复合酶进行搅拌酶解4-5h,再置于超声辅助提取设备中进行提取,最后用300-400目滤布过滤并收集得到滤液Ⅱ,将滤液Ⅱ和步骤(1-4)中的滤液Ⅰ合并后沸煮10-20min灭酶得到牛蒡酶解液;
(2)制备香菇酶解液;
(2-1)将鲜香菇柄冲洗去除浮灰,剪去香菇柄根部后烘干;
(2-2)将烘干的香菇柄用粉碎机粉碎成香菇柄粉,过40-80目筛,向香菇柄粉中加入纯水并混匀得到混合料Ⅲ,香菇柄粉与纯水的质量比为1:(50-80),然后将混合料Ⅲ置于85-95℃的热水中提取2-3h,再用200目的滤布过滤,收集得到滤液Ⅲ;
(2-3)向步骤(2-2)中过滤得到的滤渣中加入纯水得到混合料Ⅳ,滤渣与纯水的质量比为1:(6-10),向混合液Ⅳ中按0.3-2.5%的质量分数添加复合酶进行搅拌酶解2-4h,再置于超声辅助提取设备中进行提取,最后用300-400目滤布过滤并收集得到滤液Ⅳ,将滤液Ⅳ和步骤(2-2)中的滤液Ⅲ合并后沸煮10-20min灭酶得到香菇酶解液;
(3)将牛蒡酶解液、香菇酶解液采用离心法去除沉淀残渣,上清液分别倒入均质机中均质得到均质液,均质液在真空浓缩仪中进行浓缩,待减少到原酶解液体积的1/15-1/10后停止浓缩得到牛蒡酶解浓缩液和香菇酶解浓缩液。
(4)按比例将牛蒡酶解浓缩液、香菇酶解浓缩液、蓝莓浆、黑枸杞浆、沙棘浆、虾青素、番茄红素、维生素C、卡拉胶进行复配,经均质混匀后灌装灭菌,得到高抗氧化浓缩鲜牛蒡香菇柄复合提取液。
优选的,步骤(1-5)和(2-3)中,复合酶包括以下重量份的原料:纤维素酶40-60份、木瓜蛋白酶20-40份、几丁质酶10-30份、果胶酶20-30份。
优选的,步骤(1-5)和(2-3)中,酶解工艺条件为:温度40-60℃,pH 5-8。
优选的,步骤(1-5)和(2-3)中,超声提取工艺条件为:超声功率为400-800W,温度为40-60℃,时间为1-2h。
优选的,步骤(1-2)中,护色剂由以下质量百分比的原料组成:柠檬酸0.3-0.8%、维生素C 0.03-0.08%、余量为纯水。
优选的,步骤(2-1)中,烘干温度为30-50℃。
优选的,步骤(3)中,离心条件为:速度为7500-10000转,时间为15-30min。
优选的,步骤(4)中,灭菌条件为:于80-90℃下加热20-30min。
与现有技术相比,本发明具有以下优点:
(1)本发明将水提液与滤渣分离,较好的保留了原料中的活性成分和营养,使活性成分和营养物质不被后续的酶处理降解或者失去原有活性;滤渣经过酶解和超声提取后,提高了细胞破碎效率,将非水溶性大分子降解后游离释放到水中,增加了可溶性纤维、多糖、绿原酸等成分的释放,再与初次于热水中得到的提取物混合,整体活性物质的含量得到提升;
(2)本发明中的牛蒡和香菇柄处理步骤只需3-5步,便可将有效成分高效提取出来,工艺步骤简单,从而缩短了生产周期,降低了生产成本;
(3)本发明制备得到的提取液集中了牛蒡绿原酸、香菇多糖、牛蒡多酚、花青素、虾青素、番茄红素和维生素C这几种有效抗氧化成分,产品经抗氧化性检测,ABTS自由基、DPPH自由基、羟自由基的清除率均达到80%以上,其中DPPH清除率更是可以达到93.61%,产品的抗氧化性得到了极大提升,抗氧化效果显著,具有较好的保健功能;
(4)本发明制备得到的提取液经检测,每毫升提取液中,蛋白质含量为20.91mg,多肽含量为639mg,总糖含量为394.56mg,绿原酸含量为232.10mg,有效成分和营养成分较高,含糖量和添加剂偏低;
(5)本发明浓缩后的产品体积大大缩小,易于携带,液态产品避免了喷雾干燥后颗粒复溶出现沉淀等的问题。本发明制备得到的提取液口味风味佳,可直接饮用,也可兑水饮用,无需咀嚼,食用方便。
附图说明
图1为实施例一制备所得提取液中生物活性物质含量的检测结果统计图;
图2为实施例一制备所得提取液的抗氧化性检测结果统计图。
具体实施方式
以下结合附图和实施例对本发明作进一步详细说明。
实施例一
一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,包括以下步骤:
(1)制备牛蒡酶解液;
(1-1)将新鲜牛蒡根清洗、去皮,剔除去霉变和腐烂的组织;
(1-2)牛蒡根切片后浸泡在护色剂中;护色剂中由以下质量百分比的原料组成:柠檬酸0.3%、维生素C 0.03%、余量为纯水;
(1-3)将牛蒡切片从护色剂中捞出后浸入沸水中进行漂烫150s后捞出冷却沥干;
(1-4)向牛蒡切片中加纯水得到混合料Ⅰ,牛蒡切片与纯水的质量比为1:15,混合料Ⅰ用打浆机打浆后于75℃的热水中浸提3h,通过100目的滤布过滤,收集得到滤液Ⅰ;
(1-5)向步骤(1-4)中过滤得到的滤渣中加入纯水得到混合料Ⅱ,滤渣与纯水的质量比为1:8,向混合料Ⅱ中按0.5%的质量分数添加复合酶进行搅拌酶解5h,温度40℃,pH8,复合酶包括以下重量份的原料:纤维素酶40份、木瓜蛋白酶40份、几丁质酶10份、果胶酶30份,再置于超声辅助提取设备中进行提取,超声功率为800W,温度为40℃,时间为2h,最后用400目滤布过滤并收集得到滤液Ⅱ,将滤液Ⅱ和步骤(1-4)中的滤液Ⅰ合并后沸煮10min灭酶得到牛蒡酶解液;
(2)制备香菇酶解液;
(2-1)将鲜香菇柄冲洗去除浮灰,剪去香菇柄根部后烘干,烘干温度为30℃;
(2-2)将烘干的香菇柄用粉碎机粉碎成香菇柄粉,过80目筛,向香菇柄粉中加入纯水并混匀得到混合料Ⅲ,香菇柄粉与纯水的质量比为1:50,然后将混合料Ⅲ置于95℃的热水中提取2h,再用200目的滤布过滤,收集得到滤液Ⅲ;
(2-3)向步骤(2-2)中过滤得到的滤渣中加入纯水得到混合料Ⅳ,滤渣与纯水的质量比为1:6,向混合液Ⅳ中按0.3%的质量分数添加复合酶进行搅拌酶解2h,温度40℃,pH8,复合酶包括以下重量份的原料:纤维素酶40份、木瓜蛋白酶40份、几丁质酶10份、果胶酶30份,再置于超声辅助提取设备中进行提取,超声功率为800W,温度为40℃,时间为2h,最后用400目滤布过滤并收集得到滤液Ⅳ,将滤液Ⅳ和步骤(2-2)中的滤液Ⅲ合并后沸煮10min灭酶得到香菇酶解液;
(3)将牛蒡酶解液、香菇酶解液采用离心法去除沉淀残渣,离心速度为7500转,离心时间为30min,上清液分别倒入均质机中均质得到均质液,均质液在真空浓缩仪中进行浓缩,待减少到原酶解液体积的1/15后停止浓缩得到牛蒡酶解浓缩液和香菇酶解浓缩液;
(4)以牛蒡酶解浓缩液40份、香菇酶解浓缩液30份、蓝莓浆10份、黑枸杞浆10份、沙棘浆10份、虾青素0.1份、番茄红素0.2份、维生素C 0.03份、卡拉胶0.2份为原料,按比例进行复配,经均质混匀后于80-90℃下加热20-30min灭菌后灌装,得到高抗氧化浓缩鲜牛蒡香菇柄复合提取液。
实施例二
一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,包括以下步骤:
(1)制备牛蒡酶解液;
(1-1)将新鲜牛蒡根清洗、去皮,剔除去霉变和腐烂的组织;
(1-2)牛蒡根切片后浸泡在护色剂中;护色剂中由以下质量百分比的原料组成:柠檬酸0.8%、维生素C 0.08%、余量为纯水;
(1-3)将牛蒡切片从护色剂中捞出后浸入沸水中进行漂烫100s后捞出冷却沥干;
(1-4)向牛蒡切片中加纯水得到混合料Ⅰ,牛蒡切片与纯水的质量比为1:20,混合料Ⅰ用打浆机打浆后于90℃的热水中浸提1h,通过100目的滤布过滤,收集得到滤液Ⅰ;
(1-5)向步骤(1-4)中过滤得到的滤渣中加入纯水得到混合料Ⅱ,滤渣与纯水的质量比为1:5,向混合料Ⅱ中按2%的质量分数添加复合酶进行搅拌酶解4h,温度60℃,pH 5,复合酶包括以下重量份的原料:纤维素酶60份、木瓜蛋白酶20份、几丁质酶30份、果胶酶20份,再置于超声辅助提取设备中进行提取,超声功率为400W,温度为60℃,时间为1h,最后用300目滤布过滤并收集得到滤液Ⅱ,将滤液Ⅱ和步骤(1-4)中的滤液Ⅰ合并后沸煮20min灭酶得到牛蒡酶解液;
(2)制备香菇酶解液;
(2-1)将鲜香菇柄冲洗去除浮灰,剪去香菇柄根部后烘干,烘干温度为50℃;
(2-2)将烘干的香菇柄用粉碎机粉碎成香菇柄粉,过40目筛,向香菇柄粉中加入纯水并混匀得到混合料Ⅲ,香菇柄粉与纯水的质量比为1:80,然后将混合料Ⅲ置于85℃的热水中提取3h,再用200目的滤布过滤,收集得到滤液Ⅲ;
(2-3)向步骤(2-2)中过滤得到的滤渣中加入纯水得到混合料Ⅳ,滤渣与纯水的质量比为1:10,向混合液Ⅳ中按2.5%的质量分数添加复合酶进行搅拌酶解4h,温度60℃,pH5,复合酶包括以下重量份的原料:纤维素酶60份、木瓜蛋白酶20份、几丁质酶30份、果胶酶20份,再置于超声辅助提取设备中进行提取,超声功率为400W,温度为60℃,时间为1h,最后用300目滤布过滤并收集得到滤液Ⅳ,将滤液Ⅳ和步骤(2-2)中的滤液Ⅲ合并后沸煮20min灭酶得到香菇酶解液;
(3)将牛蒡酶解液、香菇酶解液采用离心法去除沉淀残渣,离心速度为10000转,离心时间为15min,上清液分别倒入均质机中均质得到均质液,均质液在真空浓缩仪中进行浓缩,待减少到原酶解液体积的1/10后停止浓缩得到牛蒡酶解浓缩液和香菇酶解浓缩液;
(4)以牛蒡酶解浓缩液60份、香菇酶解浓缩液20份、蓝莓浆2份、黑枸杞浆2份、沙棘浆2份、虾青素0.2份、番茄红素0.1份、维生素C 0.01份、卡拉胶0.05份为原料,按比例进行复配,经均质混匀后于80-90℃下加热20-30min灭菌后灌装,得到高抗氧化浓缩鲜牛蒡香菇柄复合提取液。
上述实施例制备得到的提取液的整体风味清淡,略带香菇香气和果香,口味清甜,回味微带鲜牛蒡的苦味,颜色呈现深蓝紫色,可以和枸杞浆、红枣浆(或其他果蔬汁或果蔬浆)、冰糖、蜂蜜等一起调配使用。由于本身气味不明显,也可作为食品配料制成如保健型果冻、风味酱汁、调味料等,亦可喷雾干燥后与其他成分混合成为复合粉,扩大其应用范围。
对实施例一制备得到的复合提取液中的有效成分和抗氧化效果进行检测。
1、试验方法
(1)高抗氧化浓缩鲜牛蒡香菇柄提取液中生物活性物质含量检测
总糖采用苯酚-硫酸法进行测定;蛋白质采用考马斯亮蓝G-250法测定;多肽采用三氯乙酸(TCA)结合考马斯亮蓝G250在595nm处测定溶液吸光度进行测定;绿原酸测定过程为:取5mL样品与50mL 70%的乙醇混匀,静止10min后于328nm处测吸光度。
(2)高抗氧化浓缩鲜牛蒡香菇柄提取液的抗氧化性检测
采用DPPH自由基、ABTS自由基和羟自由基的清除能力进行测定。
2、试验结果
(1)高抗氧化浓缩鲜牛蒡香菇柄提取液中生物活性物质含量检测结果
如图1所示,每毫升提取液中,蛋白质含量为20.91mg,多肽含量为639mg,总糖含量为394.56mg,绿原酸含量为232.10mg,有效成分和营养成分较高,含糖量和添加剂偏低。
(2)高抗氧化浓缩鲜牛蒡香菇柄提取液抗氧化性检测结果
如图2所示,提取液中的ABTS自由基、DPPH自由基、羟自由基的清除率均达到80%以上,其中DPPH清除率更是可以达到93.61%,产品的抗氧化性得到了极大提升,抗氧化效果显著,具有较好的保健功能。
Claims (9)
1.一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液,其特征在于,包括以下重量份的原料:牛蒡酶解浓缩液40-60份、香菇酶解浓缩液20-30份、蓝莓浆2-10份、黑枸杞浆2-10份、沙棘浆2-10份、虾青素0.1-0.2份、番茄红素0.1-0.2份、维生素C 0.01-0.03份、卡拉胶0.05-0.2份。
2.一种如权利要求1所述的高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,包括以下步骤:
(1)制备牛蒡酶解液;
(1-1)将新鲜牛蒡根清洗、去皮,剔除去霉变和腐烂的组织;
(1-2)牛蒡根切片后浸泡在护色剂中;
(1-3)将牛蒡切片从护色剂中捞出后浸入沸水中进行漂烫100-150s后捞出冷却沥干;
(1-4)向牛蒡切片中加纯水得到混合料Ⅰ,牛蒡切片与纯水的质量比为1:(15-20),混合料Ⅰ用打浆机打浆后于75-90℃的热水中浸提1-3h,通过100目的滤布过滤,收集得到滤液Ⅰ;
(1-5)向步骤(1-4)中过滤得到的滤渣中加入纯水得到混合料Ⅱ,滤渣与纯水的质量比为1:(5-8),向混合料Ⅱ中按0.5-2%的质量分数添加复合酶进行搅拌酶解4-5h,再置于超声辅助提取设备中进行提取,最后用300-400目滤布过滤并收集得到滤液Ⅱ,将滤液Ⅱ和步骤(1-4)中的滤液Ⅰ合并后沸煮10-20min灭酶得到牛蒡酶解液;
(2)制备香菇酶解液;
(2-1)将鲜香菇柄冲洗去除浮灰,剪去香菇柄根部后烘干;
(2-2)将烘干的香菇柄用粉碎机粉碎成香菇柄粉,过40-80目筛,向香菇柄粉中加入纯水并混匀得到混合料Ⅲ,香菇柄粉与纯水的质量比为1:(50-80),然后将混合料Ⅲ置于85-95℃的热水中提取2-3h,再用200目的滤布过滤,收集得到滤液Ⅲ;
(2-3)向步骤(2-2)中过滤得到的滤渣中加入纯水得到混合料Ⅳ,滤渣与纯水的质量比为1:(6-10),向混合液Ⅳ中按0.3-2.5%的质量分数添加复合酶进行搅拌酶解2-4h,再置于超声辅助提取设备中进行提取,最后用300-400目滤布过滤并收集得到滤液Ⅳ,将滤液Ⅳ和步骤(2-2)中的滤液Ⅲ合并后沸煮10-20min灭酶得到香菇酶解液;
(3)将牛蒡酶解液、香菇酶解液采用离心法去除沉淀残渣,上清液分别倒入均质机中均质得到均质液,均质液在真空浓缩仪中进行浓缩,待减少到原酶解液体积的1/15-1/10后停止浓缩得到牛蒡酶解浓缩液和香菇酶解浓缩液;
(4)按比例将牛蒡酶解浓缩液、香菇酶解浓缩液、蓝莓浆、黑枸杞浆、沙棘浆、虾青素、番茄红素、维生素C、卡拉胶进行复配,经均质混匀后灌装灭菌,得到高抗氧化浓缩鲜牛蒡香菇柄复合提取液。
3.根据权利要求2所述的一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,步骤(1-5)和(2-3)中,复合酶包括以下重量份的原料:纤维素酶40-60份、木瓜蛋白酶20-40份、几丁质酶10-30份、果胶酶20-30份。
4.根据权利要求2或3所述的一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,步骤(1-5)和(2-3)中,酶解工艺条件为:温度40-60℃,pH 5-8。
5.根据权利要求2或3所述的一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,步骤(1-5)和(2-3)中,超声提取工艺条件为:超声功率为400-800W,温度为40-60℃,时间为1-2h。
6.根据权利要求2或3所述的一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,步骤(1-2)中,护色剂由以下质量百分比的原料组成:柠檬酸0.3-0.8%、维生素C 0.03-0.08%、余量为纯水。
7.根据权利要求2或3所述的一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,步骤(2-1)中,烘干温度为30-50℃。
8.根据权利要求2或3所述的一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,步骤(3)中,离心条件为:速度为7500-10000转,时间为15-30min。
9.根据权利要求2或3所述的一种高抗氧化浓缩鲜牛蒡香菇柄复合提取液的制备方法,其特征在于,步骤(4)中,灭菌条件为:于80-90℃下加热20-30min。
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