CN115336682A - 蒲公英发酵液、蒲公英发酵饮料及其制备方法 - Google Patents
蒲公英发酵液、蒲公英发酵饮料及其制备方法 Download PDFInfo
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Abstract
本发明属于饮料制备领域，尤其是一种蒲公英发酵液、蒲公英发酵饮料及其制备方法，针对现有的蒲公英发酵饮料的促消化功能与增强免疫功能较差的问题，现提出如下方案，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液30‑40份、茶多酚1‑5份、山梨糖醇0.5‑1份、葡萄糖0.5‑1份、木糖醇0.5‑1份、山楂1‑5份、麦芽2‑7份、菠萝提取液1‑5份、木瓜提取液1‑5份、旱莲草5‑10份、女贞子1‑5份、五味子1‑5份；所述蒲公英发酵液包括以下重量份的原料：蒲公英20‑30份、发酵菌1‑5份、纤维素酶0.5‑1份，本发明可以进一步增强免疫力，同时可以促进消化，促进血液循环，制备方法简单。
Description
技术领域
本发明涉及饮料制备领域，尤其涉及一种蒲公英发酵液、蒲公英发酵饮料及其制备方法。
背景技术
蒲公英发酵饮料具有营养丰富、味道鲜美的特点，并且保留了蒲公英的营养成分，尤其是含有对人体健康十分有益的脂肪状物质，如蒲公英甾醇、B1谷甾醇、豆甾醇和胆碱等。蒲公英发酵饮料在保留原蒲公英营养成分的基础上，还含有多种益生菌发酵产物，并且风味独特，营养价值高，有利于人体消化吸收。对蒲公英进行微生物发酵的过程能够促进蒲公英原料中碳水化合物、蛋白质、脂类物质的代谢反应，大量产生和积累初级及次级代谢产物，产生有机酸、低聚糖、酶类、低聚肽、多酚等多种有益成分；同时，经发酵得到的酵素饮料中含有包含蒲公英原料及微生物自身含有的营养及功能成分。这些有益成分可以促进肠道有益菌的增殖，抑制有害菌的繁殖及腐败物质形成，起到调节肠道菌群平衡、增强免疫、促进睡眠、延缓衰老等作用。因此，利用天然蒲公英制备酵素饮料因其营养保健功能和独特的风味深受广大消费者的青睐。
现有的蒲公英发酵饮料的促消化功能与增强免疫功能较差，因此我们提出了蒲公英发酵液、蒲公英发酵饮料及其制备方法，用来解决上述问题。
发明内容
本发明的目的是为了解决现有技术中存在蒲公英发酵饮料的促消化功能与增强免疫功能较差的缺点，而提出的蒲公英发酵液、蒲公英发酵饮料及其制备方法。
发明提出的蒲公英发酵液，包括以下重量份的原料：蒲公英20-30份、发酵菌1-5份、纤维素酶0.5-1份、果胶酶0.5-1份。
发明提出的蒲公英发酵饮料，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液30-40份、茶多酚1-5份、山梨糖醇0.5-1份、葡萄糖0.5-1份、木糖醇0.5-1份、山楂1-5份、麦芽2-7份、菠萝提取液1-5份、木瓜提取液1-5份、旱莲草5-10份、女贞子1-5份、五味子1-5份。
优选的，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液32-38份、茶多酚2-4份、山梨糖醇0.6-0.9份、葡萄糖0.6-0.9份、木糖醇0.6-0.9份、山楂2-4份、麦芽3-6份、菠萝提取液2-4份、木瓜提取液2-4份、旱莲草6-9份、女贞子2-4份、五味子2-4份。
优选的，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液35份、茶多酚3份、山梨糖醇0.7份、葡萄糖0.7份、木糖醇0.7份、山楂3份、麦芽4份、菠萝提取液3份、木瓜提取液3份、旱莲草7份、女贞子3份、五味子3份。
本发明还提出了蒲公英发酵液、蒲公英发酵饮料的制备方法，包括以下步骤：
S1：制作蒲公英发酵液；
S2：将蒲公英发酵液与茶多酚、山梨糖醇、葡萄糖、木糖醇进行混合，制得第一混合物；
S3：将山楂、麦芽、菠萝提取液、木瓜提取液、旱莲草、女贞子、五味子进行混合，制得第二混合物；
S4：将第一混合物与第二混合物混合均匀，然后经过滤，均质，杀菌处理，即可制得蒲公英发酵饮料。
优选的，所述S1中，蒲公英发酵液的制作流程如下：将蒲公英粉碎与水混合，添加纤维素酶、果胶酶，在酶解温度40-50℃条件下，酶解1-5小时，然后在温度为85-95℃，时间为20-40min的条件下杀菌灭酶得蒲公英酶解液。
优选的，所述S2中，将蒲公英发酵液与茶多酚、山梨糖醇、葡萄糖、木糖醇进行混合，混合时间为20-30min。
优选的，所述S3中，将山楂、麦芽、菠萝提取液、木瓜提取液、旱莲草、女贞子、五味子进行混合，混合时间为30-40min。
优选的，所述S4中，将第一混合物与第二混合物混合均匀，将混合物经70目过滤，将滤液在18-20Mpa的压力下均质后，110-120℃的温度下高温瞬时灭菌10-20秒，即可制得蒲公英发酵饮料。
在旱莲草这种中药当中，含有一定的烟碱以及维生素A物质，它能够在一定的程度上提高身体抗体以及胸腺的免疫度，并且还能够帮助我们增强体内细胞的免疫力，还能够增强体液免疫力，有效帮助我们调节身体的免疫系统；
日常生活中，在女贞子这种中药当中，含有交过啊的葡萄糖、黄酮类、果糖等成分，另外它也含有十分丰富的葡萄糖、亚油酸等成分，这些有益的成分能够提高身体脾脏以及胸腺等器官组织的免疫功能，对于身体免疫力功能下降的朋友来说十分有益，除此之外还能够帮助我们抑制体液免疫，超敏反应，有效调节身体的免疫系统；
日常生活中，在五味子这种中药当中含有一定的多糖、有机酸、三萜类化合物等等。在五味子当中所含有的多糖对体内的免疫细胞能够起到一定增强的作用，同时还能够有效延缓胸腺器官组织的退化。并且五味子当中所含有的五味子醇还能够提高身体皮质激素的免疫功能，同时还具有一定的抗氧化作用，能够帮助我们对体内的有害自由基起到一定的清除作用，在一定程度上能够帮助我们辅助治疗久咳虚喘、盗汗自汗、心悸失眠等问题；
菠萝含有一种叫“菠萝朊酶”的物质，它能分解蛋白质，帮助消化，溶解阻塞于组织中的纤维蛋白和血凝块，改善局部的血液循环，稀释血脂，消除炎症和水肿，能够促进血循环。尤其是过食肉类及油腻食物之后，吃些菠萝更为适宜，可以预防脂肪沉积。菠萝蛋白酶能有效分解食物中蛋白质，增加肠胃蠕动。这种酶在胃中可分解蛋白质，补充人体内消化酶的不足，使消化不良的病人恢复正常消化机能。这种物质可以阻止凝胶聚集，可用来使牛奶变酸或软化其他水果，但这种特点在烹饪中会被减弱。此外，菠萝中所含的糖、酶有一定的利尿作用，对肾炎和高血压者有益，对支气管炎也有辅助疗效。由于纤维素的作用，对便秘治疗也有一定的疗效。当出现消化不良时，吃点菠萝能开胃顺气，解油腻，能起到助消化的作用，还可以缓解便秘。除此之外，菠萝富含维生素B1，能促进新陈代谢，消除疲劳感。菠萝汁有降温的作用，并能有效预防支气管炎，但是发烧最好不要食用。经医学研究，自古以来，人类就常常凭借菠萝中含有的菠萝蛋白酶来疏缓嗓子疼和咳嗽的症状。菠萝皮中富含菠萝酶，有丰富的药用价值，据国外专家20多年实验，长期食用菠萝皮，心脑血管，糖尿病发病率显著降低，并有一定的抗癌效果。尚含一种酵素，可以分解蛋白质；
番木瓜(CaricapapayaL.)又称木瓜、乳瓜、万寿果，非转基因木瓜与转基因木瓜相比毫无竞争力。为热带、亚热带常绿软木质小乔木，高达8-10米，具乳汁；茎不分枝或有时于损伤处分枝，具螺旋状排列的托叶痕。果实长于树上，外形像瓜，故名之木瓜。番木瓜的乳汁是制作松肉粉的主要成份。花果期全年，药理：
1、抗肿瘤作用
番木瓜碱具有杭淋巴性白血病细胞(L1210)的强烈抗癌活性和抗淋巴性白血病P388和EA肿瘤细胞的适度活性。
2、抗菌和抗寄生虫作用
番木瓜碱在试管内对结核杆菌(H37RV)稍有抑制作用；叶和根有很微弱的杭菌作用，叶柄无效。也有人证明叶及浆汁无抗菌作用，而种子、果实及根有一定的抗菌作用；抗菌成分的最好溶媒是丙酮；含量有季节差异。果实之浸膏稍能延长感染病毒之鸡胚生存期。该植物各种浸膏整体试验时均无抗疟作用。番木瓜碱有杀灭阿米巴原虫的作用，临床应用其盐酸盐皮下注射亦有效。浆汁及木瓜蛋白酶用于驱除绦虫、蛔虫及鞭虫等有效。后者的杀蛔虫作用已经实验证明。从种子中分离出的异硫氰酸苄酯有驱蛔作用，而且除局部刺激外无任何毒性。番木瓜甙也曾用作驱虫剂。
3、蛋白酶的作用
木瓜蛋白酶，能帮助蛋白消化，可用于慢性消化不良及胃炎等。亦可用于腹腔注射防治粘连，动物试验证明其防治粘连再发的效果比胰蛋白酶好。未成熟果实的浆汁在炭疽病灶中能消化损坏的组织，而健康的组织不受影响；成熟的果实效果较差。木瓜蛋白酶水溶液可溶解小血块，如加入微量谷胱甘肽则溶解更快。也能溶解粘稠的脓；土霉素、金霉素、氯露累、链霉素可延缓这一作用，青霉素、磺胺及Gastrisin对之则无影响。因此木瓜蛋白酶可用于有坏死组织的创伤、慢性中耳炎，用作溶解白喉伪膜以及烧伤时的酶性清创。木瓜蛋白酶是有效的抗原，无论吸入、内服、注射及局部应用均能发生过敏。它可释放组织胺，静脉注射毒性很大。
4、抗凝作用
静脉注射木瓜蛋白酶可引起组织胺释放，延长血凝时间，防止发生休克。从浆计中获得的蛋白性物质无论试管试验或整体试验均有显著的抗凝作用，对心血管及呼吸系统无明显作用，大剂量对心脏有直接抑制作用。由于过敏及引起回肠痉挛，其治疗应用仍受限制。
5、降压作用
番木瓜碱可引起家兔血压下降，对离体蛙心、兔心引起扩张期停止，使蛙后肢血管收缩，兔耳壳、肾脏、小肠及冠状血管舒张。
6、抑制平滑肌作用
番木瓜碱抑制肠管(猫、兔及鼠)及气管(豚鼠)平滑肌，对妊娠子宫(兔及豚鼠)及正常子宫(豚鼠)，少量使之兴奋，大量使之麻痹，对骨胳肌则使之麻痹。种子含番木瓜甙及芥子酶(Myrosin)，前者和芥干甙类似，水解后产生刺激性挥发物；
本发明的有益效果是：
通过以山楂、麦芽、菠萝提取液、木瓜提取液为原料，能够能分解蛋白质，帮助消化，溶解阻塞于组织中的纤维蛋白和血凝块，改善局部的血液循环，稀释血脂，消除炎症和水肿，能够促进血循环；
通过以旱莲草、女贞子、五味子为原料能够进一步增强免疫，有效调节身体的免疫系统；
本发明可以进一步增强免疫力，同时可以促进消化，促进血液循环，制备方法简单。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
实施例一
本发明提出了蒲公英发酵液、蒲公英发酵饮料，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液30份、茶多酚1份、山梨糖醇0.5份、葡萄糖0.5份、木糖醇0.5份、山楂1份、麦芽2份、菠萝提取液1份、木瓜提取液1份、旱莲草5份、女贞子1份、五味子1份；蒲公英发酵液包括以下重量份的原料：蒲公英20份、发酵菌1份、纤维素酶0.5份、果胶酶0.5份；
其制备方法包括以下步骤：
S1：制作蒲公英发酵液，蒲公英发酵液的制作流程如下：将蒲公英粉碎与水混合，添加纤维素酶、果胶酶，在酶解温度40℃条件下，酶解1小时，然后在温度为85℃，时间为20min的条件下杀菌灭酶得蒲公英酶解液；
S2：将蒲公英发酵液与茶多酚、山梨糖醇、葡萄糖、木糖醇进行混合，混合时间为20min，制得第一混合物；
S3：将山楂、麦芽、菠萝提取液、木瓜提取液、旱莲草、女贞子、五味子进行混合，混合时间为30min，制得第二混合物；
S4：将第一混合物与第二混合物混合均匀，将混合物经70目过滤，将滤液在18Mpa的压力下均质后，110℃的温度下高温瞬时灭菌10秒，即可制得蒲公英发酵饮料。
实施例二
本发明提出了蒲公英发酵液、蒲公英发酵饮料，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液35份、茶多酚3份、山梨糖醇0.7份、葡萄糖0.7份、木糖醇0.7份、山楂3份、麦芽4份、菠萝提取液3份、木瓜提取液3份、旱莲草7份、女贞子3份、五味子3份；蒲公英发酵液包括以下重量份的原料：蒲公英25份、发酵菌3份、纤维素酶0.7份、果胶酶0.7份；
其制备方法包括以下步骤：
S1：制作蒲公英发酵液，蒲公英发酵液的制作流程如下：将蒲公英粉碎与水混合，添加纤维素酶、果胶酶，在酶解温度45℃条件下，酶解3小时，然后在温度为90℃，时间为30min的条件下杀菌灭酶得蒲公英酶解液；
S2：将蒲公英发酵液与茶多酚、山梨糖醇、葡萄糖、木糖醇进行混合，混合时间为25min，制得第一混合物；
S3：将山楂、麦芽、菠萝提取液、木瓜提取液、旱莲草、女贞子、五味子进行混合，混合时间为35min，制得第二混合物；
S4：将第一混合物与第二混合物混合均匀，将混合物经70目过滤，将滤液在19Mpa的压力下均质后，115℃的温度下高温瞬时灭菌15秒，即可制得蒲公英发酵饮料。
实施三
本发明提出了蒲公英发酵液、蒲公英发酵饮料，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液40份、茶多酚5份、山梨糖醇1份、葡萄糖1份、木糖醇1份、山楂5份、麦芽7份、菠萝提取液5份、木瓜提取液5份、旱莲草10份、女贞子5份、五味子5份；蒲公英发酵液包括以下重量份的原料：蒲公英30份、发酵菌5份、纤维素酶1份、果胶酶1份；
其制备方法包括以下步骤：
S1：制作蒲公英发酵液，蒲公英发酵液的制作流程如下：将蒲公英粉碎与水混合，添加纤维素酶、果胶酶，在酶解温度50℃条件下，酶解5小时，然后在温度为95℃，时间为40min的条件下杀菌灭酶得蒲公英酶解液；
S2：将蒲公英发酵液与茶多酚、山梨糖醇、葡萄糖、木糖醇进行混合，混合时间为30min，制得第一混合物；
S3：将山楂、麦芽、菠萝提取液、木瓜提取液、旱莲草、女贞子、五味子进行混合，混合时间为40min，制得第二混合物；
S4：将第一混合物与第二混合物混合均匀，将混合物经70目过滤，将滤液在20Mpa的压力下均质后，120℃的温度下高温瞬时灭菌20秒，即可制得蒲公英发酵饮料。
对实施例一至三制得的蒲公英发酵饮料，对比常规的蒲公英发酵饮料，实验数据如下表所示：
由上述表格可知，本发明提出的蒲公英发酵饮料在促消化与增强免疫力方面具有明显提高，且实施二为最佳实施例。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (9)
1.蒲公英发酵液，其特征在于，包括以下重量份的原料：蒲公英20-30份、发酵菌1-5份、纤维素酶0.5-1份、果胶酶0.5-1份。
2.蒲公英发酵饮料，其特征在于，包括以下重量份的原料：蒲公英发酵液30-40份、茶多酚1-5份、山梨糖醇0.5-1份、葡萄糖0.5-1份、木糖醇0.5-1份、山楂1-5份、麦芽2-7份、菠萝提取液1-5份、木瓜提取液1-5份、旱莲草5-10份、女贞子1-5份、五味子1-5份，所述蒲公英发酵液为权利要求1中的蒲公英发酵液。
3.根据权利要求2所述的蒲公英发酵饮料，其特征在于，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液32-38份、茶多酚2-4份、山梨糖醇0.6-0.9份、葡萄糖0.6-0.9份、木糖醇0.6-0.9份、山楂2-4份、麦芽3-6份、菠萝提取液2-4份、木瓜提取液2-4份、旱莲草6-9份、女贞子2-4份、五味子2-4份。
4.根据权利要求2所述的蒲公英发酵饮料，其特征在于，蒲公英发酵饮料包括以下重量份的原料：蒲公英发酵液35份、茶多酚3份、山梨糖醇0.7份、葡萄糖0.7份、木糖醇0.7份、山楂3份、麦芽4份、菠萝提取液3份、木瓜提取液3份、旱莲草7份、女贞子3份、五味子3份。
5.蒲公英发酵液、蒲公英发酵饮料的制备方法，其特征在于，包括以下步骤：
S1：制作蒲公英发酵液；
S2：将蒲公英发酵液与茶多酚、山梨糖醇、葡萄糖、木糖醇进行混合，制得第一混合物；
S3：将山楂、麦芽、菠萝提取液、木瓜提取液、旱莲草、女贞子、五味子进行混合，制得第二混合物；
S4：将第一混合物与第二混合物混合均匀，然后经过滤，均质，杀菌处理，即可制得蒲公英发酵饮料。
6.根据权利要求5所述的蒲公英发酵液、蒲公英发酵饮料的制备方法，其特征在于，所述S1中，蒲公英发酵液的制作流程如下：将蒲公英粉碎与水混合，添加纤维素酶、果胶酶，在酶解温度40-50℃条件下，酶解1-5小时，然后在温度为85-95℃，时间为20-40min的条件下杀菌灭酶得蒲公英酶解液。
7.根据权利要求5所述的蒲公英发酵液、蒲公英发酵饮料的制备方法，其特征在于，所述S2中，将蒲公英发酵液与茶多酚、山梨糖醇、葡萄糖、木糖醇进行混合，混合时间为20-30min。
8.根据权利要求5所述的蒲公英发酵液、蒲公英发酵饮料的制备方法，其特征在于，所述S3中，将山楂、麦芽、菠萝提取液、木瓜提取液、旱莲草、女贞子、五味子进行混合，混合时间为30-40min。
9.根据权利要求5所述的蒲公英发酵液、蒲公英发酵饮料的制备方法，其特征在于，所述S4中，将第一混合物与第二混合物混合均匀，将混合物经70目过滤，将滤液在18-20Mpa的压力下均质后，110-120℃的温度下高温瞬时灭菌10-20秒，即可制得蒲公英发酵饮料。
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