CN115251162A - Almond milk beverage with immunoregulation effect and production process thereof - Google Patents
Almond milk beverage with immunoregulation effect and production process thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an almond milk beverage with immunoregulation effect and a production process thereof. The almond milk beverage with the immunoregulation effect can effectively improve the immunoregulation performance of the almond milk beverage with the immunoregulation effect, can effectively improve the cellular immunity, the humoral immunity and the NK cell activity of an organism, and achieves the effect of enhancing the immunity; in the supplement, the trillium polysaccharide and the radix glehniae polysaccharide are extracted from the trillium and the radix glehniae serving as raw materials, and the trillium polysaccharide can enhance the immunity by improving the cellular immunity, the humoral immunity and the NK cell activity of an organism; the radix Glehniae polysaccharide can promote macrophage proliferation, inhibit excessive macrophage activation induced by LPS, and supplement radix Glehniae polysaccharide and Trillium herba polysaccharide into semen Armeniacae amarum milk beverage to effectively enhance immunoregulation performance of semen Armeniacae amarum milk beverage.
Description
Technical Field
The invention relates to the technical field of almond milk beverages, in particular to an almond milk beverage with an immunoregulation effect and a production process thereof.
Background
The almond juice is a vegetable protein beverage prepared by using natural wild almonds as raw materials and adding mineral water. The almond milk is pure white like milk, fine like jade, unique in flavor, capable of being used as a substitute of common milk, free of cholesterol and lactose and beneficial to health. In the aspect of efficacy and action, the almond juice has the effects of moistening lung, relieving cough, preventing arteriosclerosis, regulating blood fat, regulating non-specific immune function, reducing the content of cholesterol in a human body and the like, and can effectively prevent and reduce the risk of heart disease and a plurality of chronic diseases. In addition, the almond milk has the effects of maintaining beauty and keeping young, and can promote skin microcirculation and make skin ruddy and glossy.
The existing almond milk beverage has poor immunoregulation performance, most of the almond milk beverage has partial efficacies of the almond, and the almond milk beverage is difficult to achieve a good immunoregulation effect.
Disclosure of Invention
In order to overcome the above defects of the prior art, the embodiment of the invention provides an almond milk beverage with immunoregulation effect and a production process thereof.
An almond milk beverage with immunoregulation effect comprises the following components in percentage by weight: 4.6 to 5.6 percent of almond paste, 0.4 to 0.6 percent of xylitol, 0.4 to 0.6 percent of high fructose corn syrup, 1.7 to 2.5 percent of barley seedling powder, 0.08 to 0.12 percent of pectin, 0.08 to 0.12 percent of microcrystalline cellulose, 1.2 to 1.4 percent of replenisher and the balance of deionized water.
Further, the supplement comprises the following components in percentage by weight: 1.7 to 2.1 percent of trillium, 0.8 to 1.2 percent of radix glehniae, 0.08 to 0.12 percent of cellulase, 46 to 52 percent of absolute ethyl alcohol and the balance of deionized water.
Further, the almond milk beverage with the immunoregulation effect comprises the following components in percentage by weight: 4.6% of almond paste, 0.4% of xylitol, 0.4% of high fructose corn syrup, 1.7% of barley seedling powder, 0.08% of pectin, 0.08% of microcrystalline cellulose, 1.2% of a supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.7 percent of trillium fortunei, 0.8 percent of radix glehniae, 0.08 percent of cellulase, 46 percent of absolute ethyl alcohol and the balance of deionized water.
Further, the almond milk beverage with the immunoregulation effect comprises the following components in percentage by weight: 5.6% of almond paste, 0.6% of xylitol, 0.6% of high fructose corn syrup, 2.5% of barley seedling powder, 0.12% of pectin, 0.12% of microcrystalline cellulose, 1.4% of supplement agent and the balance of deionized water; the supplement comprises the following components in percentage by weight: 2.1 percent of trillium, 1.2 percent of radix glehniae, 0.12 percent of cellulase, 52 percent of absolute ethyl alcohol and the balance of deionized water.
Further, the almond milk beverage with the immunoregulation effect comprises the following components in percentage by weight: 5.1% of almond paste, 0.5% of xylitol, 0.5% of high fructose corn syrup, 2.1% of barley seedling powder, 0.10% of pectin, 0.10% of microcrystalline cellulose, 1.3% of a supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.9 percent of trillium, 1.0 percent of radix glehniae, 0.10 percent of cellulase, 49 percent of absolute ethyl alcohol and the balance of deionized water.
A production process of an almond milk beverage with immunoregulation effect comprises the following specific production steps:
the method comprises the following steps: weighing almond paste, xylitol, high fructose corn syrup, barley seedling powder, pectin, microcrystalline cellulose, deionized water, and Trillium vulgare L, radix Glehniae, cellulase, anhydrous alcohol and deionized water in the supplement raw materials;
step two: performing water bath blending and stirring treatment on the coastal glehnia root, the trillium, the cellulase and the deionized water in the raw materials of the supplement in the step one for 115-125 minutes, and simultaneously performing intermittent ultrasonic treatment and filtering to obtain filtrate A and filter residue a;
step three: mixing absolute ethyl alcohol in the supplement raw material in the step one with the filter residue a in the step two, soaking for 3-5 hours, carrying out water bath ultrasonic treatment for 30-50 minutes, and filtering to obtain filtrate B and filter residue B;
step four: mixing the filtrate A in the step two with the filtrate B in the step three, simultaneously carrying out ultrasonic microwave treatment for 35-45 minutes, and concentrating to obtain the supplement;
step five: heating, blending and high-speed shearing the almond paste, the barley grass powder and the deionized water in the step one for 16-26 minutes, adding the xylitol, the high fructose corn syrup, the pectin, the microcrystalline cellulose and the replenisher in the step four, homogenizing, and finally sterilizing to obtain the almond milk beverage with the immunoregulation effect.
Further, crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 60-70 ℃, the ultrasonic frequency is 40-60 KHz, the ultrasonic power is 800-900W, and the ultrasonic treatment is carried out for 10-20 minutes every 10-20 minutes; in the third step, the temperature of the water bath is 50-60 ℃, the ultrasonic frequency is 60-80 KHz, and the ultrasonic power is 800-900W; in the fourth step, the ultrasonic power is 290-300W, the ultrasonic frequency is 1.5-1.7 MHz, the microwave power is 300-310W, and the microwave frequency is 1650-1710 MHz, and the heating concentration treatment is carried out at the temperature of 90-100 ℃; in the fifth step, the high-speed shearing rotation speed is 6000 to 8000rpm, the homogenizing pressure is 30 to 40MPa, the homogenizing temperature is 55 to 65 ℃, and the high-temperature sterilization is carried out for 20 to 30s under the condition that the temperature is 125 to 135 ℃.
Further, crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 60 ℃, the ultrasonic frequency is 40KHz, the ultrasonic power is 800W, and the ultrasonic treatment is carried out for 10 minutes every 10 minutes; in the third step, the temperature of the water bath is 50 ℃, the ultrasonic frequency is 60KHz, and the ultrasonic power is 800W; in the fourth step, the ultrasonic power is 290W, the ultrasonic frequency is 1.5MHz, the microwave power is 300W, the microwave frequency is 1650MHz, and the heating concentration treatment is carried out at the temperature of 90 ℃; in the fifth step, the high-speed shearing rotation speed is 6000rpm, the homogenizing pressure is 30MPa, the homogenizing temperature is 55 ℃, and the high-temperature sterilization is carried out for 20s under the condition that the temperature is 125 ℃.
Further, before the step one, the trillium and the radix glehniae are crushed; in the second step, the temperature of the water bath is 70 ℃, the ultrasonic frequency is 60KHz, the ultrasonic power is 900W, and the ultrasonic treatment is carried out for 20 minutes every 20 minutes; in the third step, the water bath temperature is 60 ℃, the ultrasonic frequency is 80KHz, and the ultrasonic power is 900W; in the fourth step, the ultrasonic power is 300W, the ultrasonic frequency is 1.7MHz, the microwave power is 310W, the microwave frequency is 1710MHz, and heating concentration treatment is carried out at 100 ℃; in the fifth step, the high-speed shearing rotation speed is 8000rpm, the homogenizing pressure is 40MPa, the homogenizing temperature is 65 ℃, and the high-temperature sterilization is carried out for 30s under the condition that the temperature is 135 ℃.
Further, crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 65 ℃, the ultrasonic frequency is 50KHz, the ultrasonic power is 850W, and the ultrasonic treatment is carried out for 15 minutes every 15 minutes; in the third step, the temperature of the water bath is 55 ℃, the ultrasonic frequency is 70KHz, and the ultrasonic power is 850W; in the fourth step, the ultrasonic power is 295W, the ultrasonic frequency is 1.6MHz, the microwave power is 305W, the microwave frequency is 1680MHz, and the heating concentration treatment is carried out at the temperature of 95 ℃; in the fifth step, the high-speed shearing rotation speed is 7000rpm, the homogenizing pressure is 35MPa, the homogenizing temperature is 60 ℃, and the high-temperature sterilization is carried out for 25s under the condition that the temperature is 130 ℃.
The invention has the technical effects and advantages that:
1. the almond milk beverage with the immunoregulation effect produced by the raw material formula can effectively improve the immunoregulation performance of the almond milk beverage with the immunoregulation effect, can effectively improve the cellular immunity, the humoral immunity and the NK cell activity of an organism, and achieves the effect of enhancing the immunity; in the invention, xylitol and high fructose corn syrup are used as sweetening agents, pectin and microcrystalline cellulose are used as stabilizing agents, so that the mouthfeel and stability of the almond milk beverage can be effectively ensured; the supplement can effectively enhance the immunoregulation effect of the almond milk beverage, further enhance the immunoregulation effect on the drinker and improve the immunity; the supplement adopts the trillium as the raw material to extract trillium polysaccharide, the trillium polysaccharide can enhance the immunity by improving the cellular immunity, the humoral immunity and the NK cell activity of the organism, and the trillium polysaccharide is supplemented into the almond milk drink to effectively enhance the immunoregulation performance of the almond milk drink; the supplement is prepared by extracting radix glehniae polysaccharide from radix glehniae serving as a RAW material, the radix glehniae polysaccharide is mainly composed of glucose and has good thermal stability, the radix glehniae polysaccharide can promote proliferation of RAW264.7 macrophages, the radix glehniae polysaccharide can inhibit excessive activation of macrophages induced by LPS, and the radix glehniae polysaccharide is supplemented into the almond milk beverage, so that the immunoregulation performance of the almond milk beverage can be effectively enhanced;
2. in the process of producing the almond milk beverage with the immunoregulation effect, in the second step, the radix glehniae, the trillium fortunei, the cellulase and the deionized water are subjected to blending water bath stirring and intermittent ultrasonic treatment, so that the enzymolysis treatment effect on the radix glehniae and the trillium fortunei can be effectively enhanced, and the extraction and output effects on the radix glehniae polysaccharide and the trillium fortunei polysaccharide are further enhanced; in the third step, after the filter residue a and absolute ethyl alcohol are subjected to blending and soaking treatment, water bath ultrasonic treatment is carried out, the alcohol extraction treatment effect on the radix glehniae and the trillium fortunei can be effectively enhanced, and the extraction effect on the effective components in the radix glehniae and the trillium fortunei is further enhanced; in the fourth step, after the filtrate A and the filtrate B are blended, ultrasonic waves and microwaves are adopted for cooperative treatment, so that the treatment effect of substances in the mixed solution can be enhanced, the extraction yield effect of the radix glehniae polysaccharide and the trillium indicum polysaccharide is further improved, the antioxidant activity of the radix glehniae polysaccharide and the trillium indicum polysaccharide is improved, and in the concentration treatment process, ethanol in the supplement is removed, so that the almond milk beverage is prevented from containing ethanol; and step five, heating, blending and high-speed shearing the almond paste, the barley seedling powder and the deionized water, effectively enhancing the blending effect of the almond paste, the barley seedling powder and the deionized water, adding xylitol, high fructose corn syrup, pectin, microcrystalline cellulose and the supplement in the step four, homogenizing, and sterilizing to obtain the almond milk beverage with the immunoregulation effect.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1:
the invention provides an almond milk beverage with immunoregulation effect, which comprises the following components in percentage by weight: 4.6% of almond paste, 0.4% of xylitol, 0.4% of high fructose corn syrup, 1.7% of barley seedling powder, 0.08% of pectin, 0.08% of microcrystalline cellulose, 1.2% of supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.7 percent of trillium fortunei, 0.8 percent of radix glehniae, 0.08 percent of cellulase, 46 percent of absolute ethyl alcohol and the balance of deionized water;
the almond jam is purchased from high-end pure almond jam nut paste of a food management limited liability company in Jizhou district of Tianjin, and the brand: one is ground and one is tasted; xylitol was purchased from sigma aldrich trade limited, cat #: x3375; high fructose corn syrup was purchased from Zhengzhou hectorite food additives Limited, model: food grade, performance standard: national standard, brand: hectorite; the barley seedling powder is purchased from Shaanxi Sinot biotechnology limited company, and the execution standard is as follows: enterprise standards, brands: snout biological, purity: 98 percent; pectin was purchased from sigma aldrich (shanghai) trade ltd, from orange peel, cat #: P9135-100G; microcrystalline cellulose was purchased from sigma aldrich (shanghai) trade ltd, cat # stock: y0002021; trillium was purchased from Anbo pharmaceutical Co., ltd, bozhou, under a cargo number: 233456765; radix Glehniae purchased from Shunhuan in Juancheng county, shunhuan in Shunhuo medicinal materials Stack, var: 038, and (b) a stabilizer; cellulase was purchased from sigma aldrich (shanghai) trade ltd, from aspergillus niger, cat #: v900511; the absolute ethyl alcohol is purchased from Jinan colorful chemical industry Co., ltd, and the quality standard is implemented: national standard;
the invention also provides a production process of the almond milk beverage with the immunoregulation effect, which comprises the following specific production steps:
the method comprises the following steps: weighing the almond jam, the xylitol, the high fructose corn syrup, the barley seedling powder, the pectin, the microcrystalline cellulose, deionized water and the trillion, coastal glehnia root, cellulase, absolute ethyl alcohol and deionized water in parts by weight;
step two: carrying out water bath blending and stirring treatment on the coastal glehnia root, the trillium, the cellulase and the deionized water in the raw materials of the supplement in the step one for 115 minutes, and simultaneously carrying out intermittent ultrasonic treatment and filtering to obtain filtrate A and filter residue a;
step three: mixing absolute ethyl alcohol in the supplement raw material in the step one with the filter residue a in the step two, soaking for 3 hours, carrying out water bath ultrasonic treatment for 30 minutes, and filtering to obtain filtrate B and filter residue B;
step four: mixing the filtrate A in the step two and the filtrate B in the step three, simultaneously carrying out ultrasonic microwave treatment for 35 minutes, and concentrating to obtain a supplement;
step five: heating, blending and high-speed shearing the almond paste, the barley grass powder and the deionized water in the step one for 16 minutes, adding the xylitol, the high fructose corn syrup, the pectin, the microcrystalline cellulose and the replenisher in the step four, homogenizing, and finally sterilizing to obtain the almond milk beverage with the immunoregulation effect.
Crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 60 ℃, the ultrasonic frequency is 40KHz, the ultrasonic power is 800W, and the ultrasonic treatment is carried out for 10 minutes every 10 minutes; in the third step, the temperature of the water bath is 50 ℃, the ultrasonic frequency is 60KHz, and the ultrasonic power is 800W; in the fourth step, the ultrasonic power is 290W, the ultrasonic frequency is 1.5MHz, the microwave power is 300W, the microwave frequency is 1650MHz, and the heating concentration treatment is carried out at the temperature of 90 ℃; in the fifth step, the high-speed shearing rotation speed is 6000rpm, the homogenizing pressure is 30MPa, the homogenizing temperature is 55 ℃, and the high-temperature sterilization is carried out for 20s under the condition that the temperature is 125 ℃.
Example 2:
different from the embodiment 1, the almond milk beverage with the immunoregulation effect comprises the following components in percentage by weight: 5.6% of almond paste, 0.6% of xylitol, 0.6% of high fructose corn syrup, 2.5% of barley seedling powder, 0.12% of pectin, 0.12% of microcrystalline cellulose, 1.4% of supplement agent and the balance of deionized water; the supplement comprises the following components in percentage by weight: 2.1 percent of trillium, 1.2 percent of radix glehniae, 0.12 percent of cellulase, 52 percent of absolute ethyl alcohol and the balance of deionized water.
Example 3:
unlike the examples 1-2, an almond milk drink with immunoregulatory efficacy comprises, by weight: 5.1% of almond jam, 0.5% of xylitol, 0.5% of high fructose corn syrup, 2.1% of barley seedling powder, 0.10% of pectin, 0.10% of microcrystalline cellulose, 1.3% of supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.9 percent of trillium fortunei, 1.0 percent of radix glehniae, 0.10 percent of cellulase, 49 percent of absolute ethyl alcohol and the balance of deionized water.
Example 4:
different from the embodiment 3, the first step is preceded by the crushing treatment of the trilobed clover and the coastal glehnia root; in the second step, the temperature of the water bath is 70 ℃, the ultrasonic frequency is 60KHz, the ultrasonic power is 900W, and the ultrasonic treatment is carried out for 20 minutes every 20 minutes; in the third step, the temperature of the water bath is 60 ℃, the ultrasonic frequency is 80KHz, and the ultrasonic power is 900W; in the fourth step, the ultrasonic power is 300W, the ultrasonic frequency is 1.7MHz, the microwave power is 310W, the microwave frequency is 1710MHz, and heating concentration treatment is carried out at 100 ℃; in the fifth step, the high-speed shearing rotation speed is 8000rpm, the homogenizing pressure is 40MPa, the homogenizing temperature is 65 ℃, and the high-temperature sterilization is carried out for 30s under the condition that the temperature is 135 ℃.
Example 5:
different from the embodiment 3, before the step one, the trillium and the radix glehniae are subjected to crushing treatment; in the second step, the temperature of the water bath is 65 ℃, the ultrasonic frequency is 50KHz, the ultrasonic power is 850W, and the ultrasonic treatment is carried out for 15 minutes every 15 minutes; in the third step, the temperature of the water bath is 55 ℃, the ultrasonic frequency is 70KHz, and the ultrasonic power is 850W; in the fourth step, the ultrasonic power is 295W, the ultrasonic frequency is 1.6MHz, the microwave power is 305W, the microwave frequency is 1680MHz, and the heating concentration treatment is carried out at the temperature of 95 ℃; in the fifth step, the high-speed shearing rotation speed is 7000rpm, the homogenizing pressure is 35MPa, the homogenizing temperature is 60 ℃, and the high-temperature sterilization is carried out for 25s under the condition that the temperature is 130 ℃.
Example 6:
different from the embodiment 5, the production process of the almond milk beverage with the immunoregulation effect comprises the following specific production steps:
the method comprises the following steps: weighing the almond jam, the xylitol, the high fructose corn syrup, the barley seedling powder, the pectin, the microcrystalline cellulose, deionized water and the trillion, coastal glehnia root, cellulase, absolute ethyl alcohol and deionized water in parts by weight;
step two: carrying out water bath blending and stirring treatment on the coastal glehnia root, the trillium, the cellulase and the deionized water in the raw materials of the supplement in the step one for 125 minutes, and simultaneously carrying out intermittent ultrasonic treatment and filtering to obtain filtrate A and filter residue a;
step three: mixing absolute ethyl alcohol in the supplement raw material in the step one with the filter residue a in the step two, soaking for 5 hours, carrying out water bath ultrasonic treatment for 50 minutes, and filtering to obtain filtrate B and filter residue B;
step four: mixing the filtrate A in the step two and the filtrate B in the step three, simultaneously carrying out ultrasonic microwave treatment for 45 minutes, and concentrating to obtain a supplement;
step five: heating, blending and high-speed shearing the almond paste, the barley seedling powder and the deionized water in the step one for 26 minutes, then adding the xylitol, the high fructose corn syrup, the pectin, the microcrystalline cellulose and the supplement in the step one for homogenizing, and finally performing sterilization to obtain the almond milk beverage with the immunoregulation effect.
Example 7:
different from the embodiment 5, the production process of the almond milk beverage with the immunoregulation effect comprises the following specific production steps:
the method comprises the following steps: weighing the almond jam, the xylitol, the high fructose corn syrup, the barley seedling powder, the pectin, the microcrystalline cellulose, the deionized water and the trillion, the coastal glehnia root, the cellulase, the absolute ethyl alcohol and the deionized water in the supplement raw materials in parts by weight;
step two: performing water bath blending and stirring treatment on the coastal glehnia root, the trillium, the cellulase and the deionized water in the supplement raw materials in the step one for 120 minutes, and simultaneously performing intermittent ultrasonic treatment and filtering to obtain filtrate A and filter residue a;
step three: mixing absolute ethyl alcohol in the supplement raw material in the step one with the filter residue a in the step two, soaking for 4 hours, carrying out water bath ultrasonic treatment for 40 minutes, and filtering to obtain filtrate B and filter residue B;
step four: mixing the filtrate A in the step II with the filtrate B in the step III, simultaneously carrying out ultrasonic microwave treatment for 40 minutes, and concentrating to obtain a supplement;
step five: heating, blending and high-speed shearing the almond paste, the barley grass powder and the deionized water in the step one for 21 minutes, adding the xylitol, the high fructose corn syrup, the pectin, the microcrystalline cellulose and the replenisher in the step four, homogenizing, and finally sterilizing to obtain the almond milk beverage with the immunoregulation effect.
Comparative example 1:
the difference from example 3 is: the almond milk beverage with the immunoregulation effect comprises the following components in percentage by weight: 5.1% of almond jam, 0.5% of xylitol, 0.5% of high fructose corn syrup, 2.1% of barley seedling powder, 0.10% of pectin, 0.10% of microcrystalline cellulose and the balance of deionized water.
Comparative example 2:
the difference from example 3 is: the almond milk beverage with the immunoregulation effect comprises the following components in percentage by weight: 5.1% of almond jam, 0.5% of xylitol, 0.5% of high fructose corn syrup, 2.1% of barley seedling powder, 0.10% of pectin, 0.10% of microcrystalline cellulose, 1.3% of supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.0% of radix glehniae, 0.10% of cellulase, 49% of absolute ethyl alcohol and the balance of deionized water.
Comparative example 3:
the differences to example 3 are: the almond milk beverage with the immunoregulation effect comprises the following components in percentage by weight: 5.1% of almond jam, 0.5% of xylitol, 0.5% of high fructose corn syrup, 2.1% of barley seedling powder, 0.10% of pectin, 0.10% of microcrystalline cellulose, 1.3% of supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.9 percent of trillium, 0.10 percent of cellulase, 49 percent of absolute ethyl alcohol and the balance of deionized water.
Comparative example 4:
the difference from example 7 is: there was no sonication in step three.
Comparative example 5:
the difference from example 7 is: in step four, there is no sonication.
The almond milk beverage with the immunoregulation effect produced in the above examples and comparative examples is detected, and 48 KM mice are weighed to be divided into twelve groups randomly after weighing, and the twelve groups are respectively used for the almond milk beverage with the immunoregulation effect in the experimental examples and comparative examples; feeding KM mice with 200 mL/day of almond milk beverage, and continuously administering for 50d, and administering pure water to the solvent control group; on day 7 after administration, the mice were weighed again and then were immune-induced by intraperitoneal injection of 2% (V/V) sheep erythrocytes; weighing the mice on the 50 th day, and calculating the weight gain rate of the mice; the results obtained are shown in the following table:
| mouse weight gain (%) | |
| Vehicle control group | 64.3±1.8 |
| Comparative example 1 | 75.5±1.6 |
| Comparative example 2 | 86.3±1.2 |
| Comparative example 3 | 88.4±1.5 |
| Comparative example 4 | 84.6±1.4 |
| Comparative example 5 | 82.3±1.7 |
| Example 1 | 92.4±1.4 |
| Example 2 | 92.6±1.3 |
| Example 3 | 95.3±1.5 |
| Example 4 | 94.5±1.3 |
| Example 5 | 96.4±1.1 |
| Example 6 | 95.9±1.4 |
| Example 7 | 97.5±1.2 |
From the above table, it can be seen that: the almond milk beverage with the immunoregulation function can effectively improve the immunoregulation performance of the almond milk beverage with the immunoregulation function, can effectively improve the cellular immunity, the humoral immunity and the NK cell activity of an organism, achieves the function of strengthening the immunity, still keeps good activity after a mouse is injected with sheep red blood cells, and can still grow and gain weight normally.
In the invention, xylitol and high fructose corn syrup are used as sweetening agents, pectin and microcrystalline cellulose are used as stabilizing agents, so that the mouthfeel and stability of the almond milk beverage can be effectively ensured; the supplement can effectively enhance the immunoregulation effect of the almond milk beverage, further enhance the immunoregulation effect on the drinker and improve the immunity; the supplement adopts the trillium as the raw material to extract trillium polysaccharide, the trillium polysaccharide can enhance the immunity by improving the cellular immunity, the humoral immunity and the NK cell activity of the organism, and the trillium polysaccharide is supplemented into the almond milk drink to effectively enhance the immunoregulation performance of the almond milk drink; the supplement is prepared by taking radix glehniae as a RAW material to extract radix glehniae polysaccharide which mainly comprises glucose and has good thermal stability, the radix glehniae polysaccharide can promote the proliferation of RAW264.7 macrophages, and can inhibit the excessive activation of macrophages induced by LPS, and the radix glehniae polysaccharide is supplemented into the almond milk drink to effectively enhance the immunoregulation performance of the almond milk drink; in the second step, radix glehniae, trillium japonicum, cellulase and deionized water are subjected to blending water bath stirring and intermittent ultrasonic treatment, so that the enzymolysis treatment effect on radix glehniae and trillium japonicum can be effectively enhanced, and the extraction and output effects on radix glehniae polysaccharide and trillium japonicum polysaccharide are further enhanced; in the third step, after the filter residue a and absolute ethyl alcohol are subjected to blending and soaking treatment, water bath ultrasonic treatment is carried out, the alcohol extraction treatment effect on the radix glehniae and the trillium fortunei can be effectively enhanced, and the extraction effect on the effective components in the radix glehniae and the trillium fortunei is further enhanced; in the fourth step, after the filtrate A and the filtrate B are blended, ultrasonic waves and microwaves are adopted for cooperative treatment, so that the treatment effect of substances in the mixed solution can be enhanced, the extraction yield effect of the radix glehniae polysaccharide and the trillium indicum polysaccharide is further improved, the antioxidant activity of the radix glehniae polysaccharide and the trillium indicum polysaccharide is improved, and in the concentration treatment process, ethanol in the supplement is removed, so that the almond milk beverage is prevented from containing ethanol; and step five, heating, blending and high-speed shearing the almond paste, the barley seedling powder and the deionized water, effectively enhancing the blending effect of the almond paste, the barley seedling powder and the deionized water, adding xylitol, high fructose corn syrup, pectin, microcrystalline cellulose and the supplement in the step four, homogenizing, and sterilizing to obtain the almond milk beverage with the immunoregulation effect.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. An almond milk beverage with immunoregulation effect is characterized in that: comprises the following components in percentage by weight: 4.6 to 5.6 percent of almond paste, 0.4 to 0.6 percent of xylitol, 0.4 to 0.6 percent of high fructose corn syrup, 1.7 to 2.5 percent of barley seedling powder, 0.08 to 0.12 percent of pectin, 0.08 to 0.12 percent of microcrystalline cellulose, 1.2 to 1.4 percent of replenisher and the balance of deionized water.
2. The almond milk beverage with immunoregulatory effect according to claim 1 is characterized by: the supplement comprises the following components in percentage by weight: 1.7 to 2.1 percent of trillium, 0.8 to 1.2 percent of radix glehniae, 0.08 to 0.12 percent of cellulase, 46 to 52 percent of absolute ethyl alcohol and the balance of deionized water.
3. The almond milk beverage with immunoregulation effect according to claim 2, wherein: comprises the following components in percentage by weight: 4.6% of almond paste, 0.4% of xylitol, 0.4% of high fructose corn syrup, 1.7% of barley seedling powder, 0.08% of pectin, 0.08% of microcrystalline cellulose, 1.2% of supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.7 percent of trillium, 0.8 percent of radix glehniae, 0.08 percent of cellulase, 46 percent of absolute ethyl alcohol and the balance of deionized water.
4. The almond milk beverage with immunoregulation effect according to claim 2, wherein: comprises the following components in percentage by weight: 5.6% of almond paste, 0.6% of xylitol, 0.6% of high fructose corn syrup, 2.5% of barley seedling powder, 0.12% of pectin, 0.12% of microcrystalline cellulose, 1.4% of supplement agent and the balance of deionized water; the supplement comprises the following components in percentage by weight: 2.1 percent of trillium, 1.2 percent of radix glehniae, 0.12 percent of cellulase, 52 percent of absolute ethyl alcohol and the balance of deionized water.
5. The almond milk beverage with immunoregulatory effect according to claim 2 is characterized by: comprises the following components in percentage by weight: 5.1% of almond paste, 0.5% of xylitol, 0.5% of high fructose corn syrup, 2.1% of barley seedling powder, 0.10% of pectin, 0.10% of microcrystalline cellulose, 1.3% of a supplement and the balance of deionized water; the supplement comprises the following components in percentage by weight: 1.9 percent of trillium fortunei, 1.0 percent of radix glehniae, 0.10 percent of cellulase, 49 percent of absolute ethyl alcohol and the balance of deionized water.
6. A production process of an almond milk beverage with immunoregulation effect is characterized in that: the specific production steps are as follows:
the method comprises the following steps: weighing almond paste, xylitol, high fructose corn syrup, barley seedling powder, pectin, microcrystalline cellulose, deionized water, and Trillium vulgare L, radix Glehniae, cellulase, anhydrous alcohol and deionized water in the supplement raw materials;
step two: performing water bath blending and stirring treatment on the coastal glehnia root, the trillium, the cellulase and the deionized water in the raw materials of the supplement in the step one for 115-125 minutes, and simultaneously performing intermittent ultrasonic treatment and filtering to obtain filtrate A and filter residue a;
step three: mixing absolute ethyl alcohol in the supplement raw material in the step one with the filter residue a in the step two, soaking for 3-5 hours, carrying out water bath ultrasonic treatment for 30-50 minutes, and filtering to obtain filtrate B and filter residue B;
step four: mixing the filtrate A in the step two with the filtrate B in the step three, simultaneously carrying out ultrasonic microwave treatment for 35-45 minutes, and concentrating to obtain the supplement;
step five: heating, blending and high-speed shearing the almond paste, the barley grass powder and the deionized water in the step one for 16-26 minutes, adding the xylitol, the high fructose corn syrup, the pectin, the microcrystalline cellulose and the replenisher in the step four, homogenizing, and finally sterilizing to obtain the almond milk beverage with the immunoregulation effect.
7. The production process of the almond milk beverage with immunoregulation effect according to claim 6 is characterized in that: crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 60-70 ℃, the ultrasonic frequency is 40-60 KHz, the ultrasonic power is 800-900W, and the ultrasonic treatment is carried out for 10-20 minutes every 10-20 minutes; in the third step, the temperature of the water bath is 50-60 ℃, the ultrasonic frequency is 60-80 KHz, and the ultrasonic power is 800-900W; in the fourth step, the ultrasonic power is 290-300W, the ultrasonic frequency is 1.5-1.7 MHz, the microwave power is 300-310W, and the microwave frequency is 1650-1710 MHz, and the heating concentration treatment is carried out at the temperature of 90-100 ℃; in the fifth step, the high-speed shearing rotation speed is 6000 to 8000rpm, the homogenizing pressure is 30 to 40MPa, the homogenizing temperature is 55 to 65 ℃, and the high-temperature sterilization is carried out for 20 to 30s under the condition that the temperature is 125 to 135 ℃.
8. The production process of the almond milk beverage with immunoregulation effect according to claim 7 is characterized in that: crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 60 ℃, the ultrasonic frequency is 40KHz, the ultrasonic power is 800W, and the ultrasonic treatment is carried out for 10 minutes every 10 minutes; in the third step, the water bath temperature is 50 ℃, the ultrasonic frequency is 60KHz, and the ultrasonic power is 800W; in the fourth step, the ultrasonic power is 290W, the ultrasonic frequency is 1.5MHz, the microwave power is 300W, the microwave frequency is 1650MHz, and the heating concentration treatment is carried out at the temperature of 90 ℃; in the fifth step, the high-speed shearing rotation speed is 6000rpm, the homogenizing pressure is 30MPa, the homogenizing temperature is 55 ℃, and the high-temperature sterilization is carried out for 20s under the condition that the temperature is 125 ℃.
9. The production process of the almond milk beverage with immunoregulation effect according to claim 7 is characterized in that: crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 70 ℃, the ultrasonic frequency is 60KHz, the ultrasonic power is 900W, and the ultrasonic treatment is carried out for 20 minutes every 20 minutes; in the third step, the temperature of the water bath is 60 ℃, the ultrasonic frequency is 80KHz, and the ultrasonic power is 900W; in the fourth step, the ultrasonic power is 300W, the ultrasonic frequency is 1.7MHz, the microwave power is 310W, the microwave frequency is 1710MHz, and heating concentration treatment is carried out at 100 ℃; in the fifth step, the high-speed shearing rotation speed is 8000rpm, the homogenizing pressure is 40MPa, the homogenizing temperature is 65 ℃, and the high-temperature sterilization is carried out for 30s under the condition that the temperature is 135 ℃.
10. The production process of the almond milk beverage with immunoregulation effect according to claim 7 is characterized in that: crushing the Trillium fortunei and the radix glehniae before the first step; in the second step, the temperature of the water bath is 65 ℃, the ultrasonic frequency is 50KHz, the ultrasonic power is 850W, and the ultrasonic treatment is carried out for 15 minutes every 15 minutes; in the third step, the temperature of the water bath is 55 ℃, the ultrasonic frequency is 70KHz, and the ultrasonic power is 850W; in the fourth step, the ultrasonic power is 295W, the ultrasonic frequency is 1.6MHz, the microwave power is 305W, the microwave frequency is 1680MHz, and the heating concentration treatment is carried out at the temperature of 95 ℃; in the fifth step, the high-speed shearing rotation speed is 7000rpm, the homogenizing pressure is 35MPa, the homogenizing temperature is 60 ℃, and the high-temperature sterilization is carried out for 25s under the condition that the temperature is 130 ℃.
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Application publication date: 20221101 |