CN114766615A - 一种姜黄刺梨饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23L2/52—Adding ingredients
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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
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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
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- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于中药保健饮料技术领域，具体涉及一种姜黄刺梨饮料及其制备方法；本发明采用特殊工艺制备的姜黄原料，粒径小，具有较高的生物活性，且易均匀分散在水体系中，姜黄在溶解的状态下能更好地与刺梨汁协同，降低刺梨汁的苦涩味，改善组合物的口感，同时通过稳定剂的共同作用提升饮料的稳定性。
Description
技术领域
本发明属于中药保健饮料技术领域，具体涉及一种姜黄刺梨饮料及其制备方法。
背景技术
刺梨系蔷薇科落叶灌木植物，广泛分布于我国亚热带地区，尤其以云贵地区分布面积大，产量多。刺梨果实成熟后形状呈扁圆球形，黄色略带红晕，果肉脆实，品尝有涩味，但具有独特的芳香味，这种刺梨独有的味道在刺梨产品中都保留了下来。刺梨含有丰富的维生素C、超氧化物歧化酶(SOD)、刺梨黄酮、刺梨多糖及多种人体必须氨基酸，“食之可解闷、消积滞，其花、果、叶、籽皆可入药”，还具有滋补、抗衰、防癌(SOD)等功效。刺梨在贵州自古就有食用，传统上刺梨被人们制作成刺梨酒或刺梨干，现在也有少部分做成刺梨饮料，但因刺梨具有明显的涩味而限制其推广应用。
姜黄为姜科姜黄属多年生草本植物，其根茎是国家卫计委公布的101种药食两用的中药材之一。姜黄根茎含姜黄素类化合物，具有抗癌、抗炎、抗氧化等作用，但难溶于水的特性限制了其应用，因为刺梨汁口感差、苦涩味突出难以被消费者接受；姜黄水溶性差，利用度较低，现有技术中多是直接采用姜黄粉末为原料，无法解决溶解性问题。目前市场暂无成熟的姜黄刺梨饮料产品。
公开号为CN113575806A的专利文件公开了一种姜黄复合饮料，其特征在于，由包括以下重量份数组分制成：姜黄30-50、山楂5-10、枸杞5-12、大枣30-50、捻子15-30、刺梨40-60。但其仅是将原料混合冷榨，对姜黄的利用率并不高，直接榨汁其中的姜黄素含量较低。
公开号为CN107996903A的专利文件公开了一种刺梨复合饮料及其制作方法，所述饮料主要由姜黄、蓝莓、杏仁粉、刺梨、蔗糖和陈皮制备而成。其对姜黄的处理方法是采用热水浸提的方法制备提取液，再进行浓缩使用。
发明内容
本发明为解决上述问题，提供了一种姜黄刺梨饮料及其制备方法。
具体是通过以下技术方案来实现的：
1、一种姜黄刺梨饮料，按重量份计由以下原料组成：刺梨汁5-80份、姜黄0.01-10份、稳定剂0.05-5份、果葡糖浆1-20份、砂糖1-20份、香精0-2份、柠檬酸钠0.01-2份、防腐剂0.01-0.3份、水1-60份。
进一步，所述的稳定剂为羧甲基纤维素钠、黄原胶、卡拉胶、琼脂中的一种或几种。
进一步，所述的防腐剂为山梨酸钾、苯甲酸钠中的一种或几种。
进一步，上述姜黄刺梨饮料，按重量份计由以下原料组成：刺梨汁60份、姜黄2份、羧甲基纤维素钠1份、果葡糖浆5份、砂糖5份、香精0.5份、柠檬酸钠0.02份、山梨酸钾0.01份、水26.47份。
进一步，所述的刺梨汁为100％原汁或由100％原汁稀释成浓度为50％～90％的稀释液。
进一步，所述的姜黄是经过特殊工艺处理得到；姜黄的平均粒径为100nm-10000nm，其中姜黄素的重量百分比为1-20％。
2、上述姜黄刺梨饮料的制备方法，具体是将水加热至60-100℃，向水中加入剩余的所有原料，用剪切机在1000～3000r/min转速条件下剪切溶解10min，于20mPa条件下均质一次，灭菌后灌装即可。
综上所述，本发明的有益效果在于：本发明采用特殊工艺制备的姜黄原料，粒径小，具有较高的生物活性，且易均匀分散在水体系中，姜黄在溶解的状态下能更好地与刺梨汁协同，降低刺梨汁的苦涩味，改善组合物的口感，同时通过稳定剂的共同作用提升饮料的稳定性。
本发明在刺梨汁的基础上引入经特殊工艺处理的高生物利用度姜黄，降低了刺梨苦涩味，改善了刺梨饮料的口感，从而提升了刺梨市场接受度，同时也能进一步提升饮料的营养功效，使其具备更好的护肝、抗氧化的作用。
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明，但本发明并不局限于这些实施方式，任何在本实施例基本精神上的改进或代替，仍属于本发明权利要求所要求保护的范围。
实施例1
1、一种姜黄刺梨饮料，按重量份计由以下原料组成：100％刺梨原汁60份、黄原胶1份、果葡糖浆5份、砂糖5份、香精0.5份、柠檬酸钠0.02份、山梨酸钾0.01份、水28.47份。
2、上述姜黄刺梨饮料的制备方法，具体是将水加热至60℃，向水中加入剩余的所有原料，用剪切机在3000r/min转速条件下剪切溶解10min，于20mPa条件下均质一次，巴氏灭菌后灌装即可。
实施例2
1、一种姜黄刺梨饮料，按重量份计由以下原料组成：浓度为90％的刺梨汁稀释液60份、姜黄2份、羧甲基纤维素钠1份、果葡糖浆5份、砂糖5份、香精0.5份、柠檬酸钠0.02份、山梨酸钾0.01份、水26.47份。
2、上述姜黄刺梨饮料的制备方法，具体是将水加热至80℃，向水中加入剩余的所有原料，用剪切机在2000r/min转速条件下剪切溶解10min，于20mPa条件下均质一次，巴氏灭菌后灌装即可。
实施例3
1、一种姜黄刺梨饮料，按重量份计由以下原料组成：浓度为70％的刺梨汁稀释液60份、姜黄2份、果葡糖浆5份、砂糖5份、香精0.5份、柠檬酸钠0.02份、山梨酸钾0.01份、水29.47份。
2、上述姜黄刺梨饮料的制备方法，具体是将水加热至100℃，向水中加入剩余的所有原料，用剪切机在1000r/min转速条件下剪切溶解10min，于20mPa条件下均质一次，巴氏灭菌后灌装即可。
对实施例1-3制备的姜黄刺梨饮料进行感官评价，结果见表1
表1
| 项目 | 实施例1 | 实施例2 | 实施例3 |
| 苦涩味 | 5.3 | 9.5 | 9.4 |
| 风味 | 6.6 | 9.3 | 8.7 |
| 沉淀 | 9.7 | 9.6 | 4.3 |
随机选取15人，从苦涩味、风味、沉淀三方面对姜黄刺梨饮料进行感官评价：苦涩味分值0～10分，苦味越低分值越高，没有苦味为10分；风味分值0～10分，风味越好分值越高，有显著不良风味为0分；沉淀分值0～10分，沉淀越少分值越高，无沉淀为10分。感官评价每项分值＝每项分值累计总数/15，即每项分值的平均值。
根据感官评价的结果，实施例1具有苦涩味，实施例2和3均无明显苦涩味，实施例2口感更柔和，稳定性更高，有刺梨的香味，未出现明显沉淀，实施例3静置5天后出现部分沉淀。实验结果表明，本发明所使用的姜黄和刺梨组合具有协同作用能降低刺梨苦涩味，改善口感，稳定剂的使用能进一步提升饮料的稳定性。
Claims (8)
1.一种姜黄刺梨饮料，其特征在于，按重量份计由以下原料组成：刺梨汁5-80份、姜黄0.01-10份、稳定剂0.05-5份、果葡糖浆1-20份、砂糖1-20份、香精0-2份、柠檬酸钠0.01-2份、防腐剂0.01-0.3份、水1-60份。
2.如权利要求1所述的一种姜黄刺梨饮料，其特征在于，按重量份计由以下原料组成：刺梨汁60份、姜黄2份、羧甲基纤维素钠1份、果葡糖浆5份、砂糖5份、香精0.5份、柠檬酸钠0.02份、山梨酸钾0.01份、水26.47份。
3.如权利要求1或2任一项所述的一种姜黄刺梨饮料，其特征在于，所述的刺梨汁为100％原汁或由100％原汁稀释成浓度为50％～90％的稀释液。
4.如权利要求1或2任一项所述的一种姜黄刺梨饮料，其特征在于，所述的姜黄的平均粒径为100nm-10000nm，其中姜黄素的重量百分比为1-20％。
5.如权利要求1或2任一项所述的一种姜黄刺梨饮料，其特征在于，所述的稳定剂为羧甲基纤维素钠、黄原胶、卡拉胶、琼脂中的一种或几种。
6.如权利要求1所述的一种姜黄刺梨饮料，其特征在于，所述的防腐剂为山梨酸钾、苯甲酸钠中的一种或几种。
7.如权利要求1所述的姜黄刺梨饮料的制备方法，其特征在于，所述制备方法是将水加热后，向水中加入剩余的所有原料，用剪切机在1000～3000r/min转速条件下剪切溶解10min，均质一次，灭菌后灌装即可。
8.如权利要求7所述的姜黄刺梨饮料的制备方法，其特征在于，所述的加热，其温度范围为60-100℃；所述的均质是在20mPa条件下进行。
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| CN109275811A (zh) * | 2018-10-08 | 2019-01-29 | 徐晓飞 | 一种具有护肝作用含姜黄素刺梨汁的组合物及其应用 |
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| CN109275811A (zh) * | 2018-10-08 | 2019-01-29 | 徐晓飞 | 一种具有护肝作用含姜黄素刺梨汁的组合物及其应用 |
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