CN114831231A - 一种黄精玉竹饮料及其工艺 - Google Patents
一种黄精玉竹饮料及其工艺 Download PDFInfo
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Abstract
本发明揭示了一种黄精玉竹饮料及其工艺,包括主料、辅料和水;所述主料包括玉竹提取物、黄精提取物、山银花提取物、枸杞提取物和甘草提取物,辅料包括白砂糖、蜂蜜、柠檬酸和香兰素。本发明加入玉竹提取物、黄精提取物、山银花提取物、枸杞提取物和甘草提取物等,并通过总多糖含量测定和感官评价,确定了一种营养丰富,口感好,且总多糖含量低的黄精玉竹饮料。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种黄精玉竹饮料及其工艺。
背景技术
近几年,世界性的环境的下降和人群生活压力的增加,使得处于亚健康状态 的人群日渐增多,而同时随着生活水平的不断提高,人们也越来越注重个人健康 问题。中医养生已深入现代社会日常生活中,追求健康养生的生活方式已经成为 大众生活的普遍性共识。随着科学技术的发展,人类的健康理念也随之发生了一 定的变化,由病后求治转向未病先防,这种理念深刻地影响了人们的思想观念与 相关行为,尤其反应在饮食文化上。随着人们健康意识的增强,人们逐渐开始选 择健康的饮食,这种需求的产生使碳酸饮料的市场份额不断下降,茶饮料、果汁 饮料和功能饮料开始受到人们的欢迎。
玉竹,为百合科植物玉竹Polygonatum odoratum(Mill.)Druce的干燥根茎, 为药食同源中药材。分布于黑龙江、吉林、辽宁、河北、山西、内蒙古、甘肃、 青海、山东、河南、湖北、湖南、安徽、江西、江苏、台湾等地。玉竹具有养阴 润燥,生津止渴之功效,常用于肺胃阴伤、燥热咳嗽和咽干口渴,内热消渴等。 因此人们经常采用玉竹制作功能性饮料。但是现有的玉竹饮料为了调节口味,通 常会导致其总多糖含量较高,且缺少其他营养物质。
发明内容
为解决上述问题,本发明公开了一种黄精玉竹饮料及其工艺,本发明加入黄 精提取物、山银花提取物和甘草提取物等,并通过总多糖含量测定和感官评价, 确定了一种营养丰富,口感好,且总多糖含量低的黄精玉竹饮料。
为实现上述目的,本发明的技术方案如下:
一种黄精玉竹饮料,包括主料、辅料和水;所述主料包括玉竹提取物、黄精 提取物、山银花提取物和甘草提取物,辅料包括白砂糖、蜂蜜、柠檬酸和香兰素。
进一步的改进,所述主料还包括枸杞提取物。
进一步的改进,所述主料包括玉竹提取物2-4重量份、黄精提取物0-2重量 份、山银花提取物4重量份和甘草提取物0.5-1.5重量份。
进一步的改进,所述主料包括主料包括玉竹提取物3重量份、黄精提取物1 重量份、山银花提取物4重量份和甘草提取物0.5重量份。
进一步的改进,所述辅料包括白砂糖0.5-1.5重量份、蜂蜜0.3-0.7重量份、 柠檬酸0.02-0.04重量份和香兰素0.06-0.1重量份。
进一步的改进,所述辅料包括白砂糖1重量份、蜂蜜0.7重量份、柠檬酸 0.03重量份和香兰素0.06重量份。
进一步的改进,所述玉竹提取物、黄精提取物、山银花提取物、甘草提取物 和枸杞提取物的制备工艺为,分别取玉竹、黄精、山银花和甘草研磨破壁后压滤 得到滤液,滤液分别喷雾干燥得到玉竹提取物、黄精提取物、山银花提取物、甘 草提取物和枸杞提取物。
一种黄精玉竹饮料的制备工艺,包括如下步骤:
步骤一、取玉竹提取物3g、黄精提取物1g、山银花提取物4g、甘草提取物0.5g、 枸杞提取物1g,白砂糖1g、蜂蜜0.7g、柠檬酸0.03g和香兰素0.06g混合后加 水至100ml,搅拌均匀,然后4000r/min,离心10min,取上清液即得到黄精玉 竹饮料。
进一步的改进,搅拌时间为15min。
本发明的有益效果在于:
营养丰富,口感好,且总多糖含量低。
附图说明
图1为葡萄糖对照品的标准曲线图。
具体实施方式
下面对本发明的具体实施例作进一步详细描述。
1材料与方法
材料与仪器
1.1.1材料
玉竹提取物、黄精提取物、山银花提取物、枸杞提取物、甘草提取物:敬业 食品生物科技;白砂糖、无水柠檬酸:市售;香兰素:东域达调味品专营店;葡 萄糖:分析纯,天津市永大化学试剂有限公司;苯酚:天津市大茂化学试剂厂。
1.1.2仪器
电子分析天平:日本岛津公司;台式离心机:上海安亭科学仪器厂制造;电 子恒温不锈钢水浴锅:上海宜昌仪器纱筛厂;紫外-可见分光光度计:上海凌光 技术有限公司。
实验方法
1.2.1工艺流程
黄精提取物
山银花提取物 称取→溶解→调配(白砂糖、柠檬酸、蜂蜜和香兰素)
枸杞提取物 →离心→成品
甘草提取物
1.2.2操作要点
1.2.2.1基础配方
玉竹提取物3g、黄精提取物1g、山银花提取物4g、枸杞提取物1g和甘草 提取物0.5g,白砂糖1g,蜂蜜0.03g,柠檬酸0.03g,香兰素0.03g,共制100mL。
1.2.2.2调配
将玉竹提取物、黄精提取物、山银花提取物、枸杞提取物、甘草提取物、白 砂糖、柠檬酸、蜂蜜和香兰素等按比例加入,搅拌15min。检测确认口感,并进 行感官评定和总多糖的含量测定。
1.2.2.3离心
将搅拌好的玉竹饮于4000r/min,离心10min,取上清液备用。
1.2.2.4成品
1.2.3总多糖含量的测定
苯酚-硫酸法显色后,稳定的时间比较长,并且不容易受样品中存在蛋白质 的影响,苯酚-硫酸法灵敏度高、操作简便,因此总多糖含量的测定,采用苯酚- 硫酸法测定。
1.2.3.1对照品溶液的制备
将葡萄糖标准品于105℃干燥至恒重,精密称取60.0mg,于100ml容量 瓶中,加蒸馏水定容,配成浓度为0.6mg/ml标准溶液。
1.2.3.2供试品溶液的制备
精密量取精密量取0.33ml玉竹饮,并稀释300倍,量取1ml样品,置10ml 具塞干燥试管中,同对照品溶液显色备用。
1.2.3.3苯酚的配制
称取80g苯酚,加入20mL蒸馏水,即为80%的苯酚溶液。取80%苯酚溶液, 放置于室温,精密量3.125mL于100mL的容量瓶中定容,即为5%的苯酚溶液, 临用时现用。
1.2.3.4测定波长的选择
精密量取葡萄糖对照品溶液和供试品溶液1ml,分别置10mL刻度试管中,加 水至2.0ml,摇匀,将试管置冷水中,加5%苯酚溶液1ml,混匀,并迅速加入硫 酸7.0ml,摇匀,于40℃水浴中保温30分钟,取出,置冰水浴中5分钟,取出 备用。以相应试剂为空白,于紫外分光光度计上扫描光谱图,结果葡萄糖对照品 与样品均在490nm处有最大吸收。
1.2.3.5标准曲线的制备
精密量取,对照品溶液0ml、0.2ml、0.3ml、0.4ml、0.5ml、0.6ml,0.7ml,0.8ml 分别置10ml具塞刻度试管中,按照对照品同样的方法显色。用紫外-可见分光光 度法测定吸光度,以吸光度为横坐标,浓度为纵坐标,绘制标准曲线。
1.2.3.6样品多糖含量测定
取样品溶液,按1.2对照品溶液的制备项下的方法,实验结果见表2-1和表 2-2所示。多糖含量(%)=(C样×100)×稀释倍数/20×100%;其 中,C为标准曲线上查得的样品浓度。
2结果与分析
2.1线性方程为y=19.878x-2.0718(R2=0.9996)。
表1-1标准曲线的制备,如图1所示。
2.2总多糖含量
表2-1主料用量考察中的总多糖含量
表2-2辅料用量考察中的总多糖含量
2.3正交试验
2.3.1主料添加量的确定
在预实验的基础上,选择玉竹提取物添加量(A)、黄精提取物添 加量(B)、山银花添加量(C)、甘草添加量(D)四因素,采用L9(34) 进行四因素三水平正交试验,以玉竹饮的感官评分和总多糖含量为评价 标准,确定各成分的最佳配比。L9(34)的考察因素和水平见下表:
表2-3正交试验因素水平设计表
表2-4 L9(34)主料用量正交试验结果
表2-5主料方差分析表
2.3.2辅料添加量的确定
在确定主料添加量的基础上,选择白砂糖添加量(A)、柠檬酸添 加量(B)、蜂蜜添加量(C)、香兰素添加量(D)四因素,采用L9(34) 进行四因素三水平正交试验,以玉竹饮的感官评分为评价标准,确定各 矫味剂的最佳配比。L9(34)的考察因素和水平见下表:
表2-6正交试验因素水平设计表
表2-7 L9(34)辅料用量正交试验结果
表2-8辅料方差分析表
3感官评定
玉竹饮的质量由色泽、口感、气味和组织形态4个因素构成。因此, 从这4个方面对饮料进行评定。评定小组由10名专业人士对玉竹饮进 行感官评价,男女1:1,采取50分制,其取平均值作为最终结果,并 结合总多糖的含量结果,确定各矫味剂的最佳配比。
表3-1玉竹饮的感官评分表
4质量标准的研究
4.1功能性指标
总多糖的含量测定。
4.2感官指标
色泽:呈棕褐色,均匀一致。
滋味:酸甜适口,口感细腻,柔和,无异味。
性状:汁液透明度良好,无沉淀和分层。
杂质:无肉眼可见的外来杂质。
4.3理化指标
可溶性固形物≤10%,铅≤0.05mg/L;总砷(以As计)≤0.2mg/L, 铜(Cu)≤5mg/L。
4.4微生物指标
细菌总数≤100cfu/ml;大肠杆菌群≤3MPN/100ml,致病菌不得检 出。
最后应当说明的是,以上实施例仅用以说明本发明的技术方案,而非对本发 明保护范围的限制,尽管参照较佳实施例对本发明作了详细地说明,本领域的普 通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱 离本发明技术方案的实质和范围,都应涵盖在本发明的保护范围之内。因此,本 发明的保护范围应该以权利要求所界定的保护范围为准。
Claims (9)
1.一种黄精玉竹饮料,其特征在于,包括主料、辅料和水;所述主料包括玉竹提取物、黄精提取物、山银花提取物和甘草提取物,辅料包括白砂糖、蜂蜜、柠檬酸和香兰素。
2.如权利要求1所述的黄精玉竹饮料,其特征在于,所述主料还包括枸杞提取物。
3.如权利要求1所述的黄精玉竹饮料,其特征在于,所述主料包括玉竹提取物2-4重量份、黄精提取物0-2重量份、山银花提取物4重量份和甘草提取物0.5-1.5重量份。
4.如权利要求3所述的黄精玉竹饮料,其特征在于,所述主料包括主料包括玉竹提取物3重量份、黄精提取物1重量份、山银花提取物4重量份和甘草提取物0.5重量份。
5.如权利要求1所述的黄精玉竹饮料,其特征在于,所述辅料包括白砂糖0.5-1.5重量份、蜂蜜0.3-0.7重量份、柠檬酸0.02-0.04重量份和香兰素0.06-0.1重量份。
6.如权利要求5所述的黄精玉竹饮料,其特征在于,所述辅料包括白砂糖1重量份、蜂蜜0.7重量份、柠檬酸0.03重量份和香兰素0.06重量份。
7.如权利要求2所述的黄精玉竹饮料,其特征在于,所述玉竹提取物、黄精提取物、山银花提取物、甘草提取物和枸杞提取物的制备工艺为,分别取玉竹、黄精、山银花和甘草研磨破壁后压滤得到滤液,滤液分别喷雾干燥得到玉竹提取物、黄精提取物、山银花提取物、甘草提取物和枸杞提取物。
8.一种黄精玉竹饮料的工艺,其特征在于,包括如下步骤:
称取玉竹提取物3g、黄精提取物1g、山银花提取物4g、甘草提取物0.5g、枸杞提取物1g,白砂糖1g、蜂蜜0.7g、柠檬酸0.03g和香兰素0.06g混合后加水至100ml,搅拌均匀,然后4000r/min,离心10min,取上清液即得到黄精玉竹饮料。
9.如权利要求9所述的黄精玉竹饮料的工艺,其特征在于,搅拌时间为15min。
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