CN116035149A - 一种灵芝固体饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种灵芝固体饮料的制备方法,该方法包括粉碎、使用浓度为95%乙醇提取后用水沉淀、活性炭纯化脱色和喷雾干燥。本发明方法得到的灵芝固体饮料色泽佳,多糖保留率高且苦味值低,而且溶解性好,满足了市场需求,显著增加产品的竞争力。
Description
技术领域
本发明属于保健食品领域,尤其涉及一种灵芝固体饮料的制备方法。
背景技术
灵芝为多孔菌科真菌赤芝Ganoderma lucidum(Leyss.ex Fr.)Karst.或紫芝Ganoderma sinense Zhao,Xu et Zhang的干燥子实体,其外形呈伞状,菌盖肾形、半圆形或近圆形。灵芝自古便是一味扶正固本的名贵药材,具有补气安神、止咳平喘的功能,常被用于失眠心悸、虚劳短气、不思饮食。《本草纲目》记载灵芝“苦、平、无毒、益心气、入心充血、助心充脉、安神、益肺气。”灵芝多糖存在于灵芝子实体中,是灵芝的主要活性物质之一,也是灵芝可以发挥功效的关键因素。现代医学研究表明,灵芝多糖是一种生物免疫调节活性因子,通过激腹腔巨噬细胞释放并增强其吞噬能力,提高T细胞和自然杀伤细胞的活性,具有助眠安神、抗氧化、提高机体免疫力的功效。灵芝多糖因此可作为功能因子可加入饮料、糕点、口服液等食品中,丰富食品风味的同时抗氧化、抗疲劳。
目前,国家已开展了灵芝用于普通食品的试点工作。市场上含灵芝成分的饮料,大多是同时添加各种中药材配伍制备的混合粉剂或水提物溶液,颜色为棕褐色口味偏苦涩,作为饮料的感官评分较差,同时混合粉剂大多采用水提醇沉的传统方法,产品大部分成分为多糖、蛋白质等大分子复合物,具有较强的吸水性,极易吸水成为胶状,难溶于水中。本发明旨在提供一种灵芝固体饮料的制备方法,该饮粉颜色为淡黄色,总糖含量较高,略淡灵芝香味,可直接速溶饮用,也可复合其他果汁调配成果味饮料饮用,丰富消费者的饮料选择市场。
发明内容
本发明针对上述不足之处提供一种灵芝固体饮料的制备方法。
本发明的目的是通过以下方式实现的:
一种灵芝固体饮料的制备方法,该方法包括以下步骤:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的质量浓度95%的乙醇,加热回流1.5小时,过滤,得滤液;滤液中加入滤液质量8-10倍的水,静置4h,取上层水溶液浓缩成流浸膏;
3)纯化:上述流浸膏加3-5倍重量纯化水溶解得到水溶液,加入水溶液1.2-3%的活性炭,振摇30min,过滤;向过滤后得到的滤液中加入β-环状糊精,振摇30min。
4)干燥:在进风温度150-180℃,出风温度70℃的条件下喷雾干燥。
优选的,所述的流浸膏的密度为1.20-1.25g/cm3。
优选的,所述的活性炭加入量为水溶液质量的1.2%。
优选的,所述的纯化步骤中加入3倍重量的纯化水。
优选的,纯化步骤中加入β-环状糊精为滤液质量1.7%。
优选的,所述的振摇条件为:110r/min,温度30℃。
与现有技术比较本发明的有益效果:
现有技术主要采用水提醇沉法,得到的产品极易吸水成为胶状,且味道苦。本发明采用醇提水沉的技术,避免淀粉、蛋白质、黏液质等成分的浸出,同时可以去除树脂、脂溶性色素等杂质,纯化后的产品色泽佳,多糖保留率高且苦味值低,而且溶解性好,满足了市场需求,显著增加产品的竞争力。
具体实施方式
以下通过具体实施例对本发明进行进一步解释说明:
本发明的目的是通过以下方式实现的:
实施例1:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的质量浓度95%乙醇,加热回流1.5小时,过滤得滤液;滤液中加入滤液质量8倍量水,静置4h,取上层水溶液浓缩,干燥成流浸膏。流浸膏的密度为1.24g/cm3
3)纯化:上述流浸膏加3倍量纯化水溶解得到水溶液,加入水溶液质量1.2%的活性炭,在110r/min,温度30℃条件下,振摇30min脱色;过滤,滤液中加入滤液质量1.7%β-环状糊精,在110r/min,温度30℃条件下,振摇30min。
4)干燥:在进风温度150-180℃,出风温度70℃的条件下,进行喷雾干燥。
试验例1:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的75%乙醇,加热回流1.5小时,过滤得滤液;滤液中加入滤液质量8倍水,静置4h,取上层水溶液浓缩得流浸膏。
3)纯化:上述流浸膏加3倍量纯化水溶解,加入滤液质量1.2%的活性炭,110r/min,温度30℃,振摇30min;过滤后的滤液中加入滤液质量1.7%β-环状糊精,110r/min,温度30℃,振摇30min。
4)干燥:进风温度150-180℃,出风温度70℃的条件下,进行喷雾干燥。
试验例2:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的95%乙醇,加热回流1.5小时,过滤得滤液;滤液中加入滤液质量8倍水,静置4h,取上层水溶液浓缩成流浸膏。
3)纯化:上述流浸膏加3倍量纯化水溶解,加入滤液质量1.0%的活性炭,110r/min,温度30℃,振摇30min;过滤后的滤液中加入滤液质量1.7%β-环状糊精,110r/min,温度30℃,振摇30min。
4)干燥:进风温度150-180℃,出风温度70℃的条件下,进行喷雾干燥。
试验例3:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的95%乙醇,加热回流1.5小时,过滤得滤液;滤液中加入滤液质量10倍水,静置4h,取上层水溶液浓缩得流浸膏。
3)纯化:上述流浸膏加3倍量纯化水溶解,加入滤液质量1.6%的活性炭,110r/min,温度30℃,振摇30min;过滤后的滤液中加入滤液质量1.7%β-环状糊精,110r/min,温度30℃,振摇30min。
4)干燥:进风温度150-180℃,出风温度70℃的条件下,进行喷雾干燥。
试验例4:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的95%乙醇,加热回流1.5小时,过滤得滤液;滤液中加入滤液质量8倍水,静置4h,取上层水溶液浓缩得流浸膏。
3)纯化:上述流浸膏加3倍量纯化水溶解,加入滤液质量1.2%的活性炭,110r/min,温度30℃,振摇30min;过滤后的滤液中加入滤液质量1.4%β-环状糊精,110r/min,温度30℃,振摇30min。
4)干燥:进风温度150-180℃,出风温度70℃的条件下,进行喷雾干燥。
试验例5:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的95%乙醇,加热回流1.5小时,过滤得滤液;滤液中加入滤液质量9倍重量水,静置4h,取上层水溶液浓缩得流浸膏。
3)纯化:上述流浸膏加3倍量纯化水溶解,加入滤液质量1.2%的活性炭,110r/min,温度30℃,振摇30min;过滤后的滤液中加入滤液质量2.0%β-环状糊精,110r/min,温度30℃,振摇30min。
4)干燥:进风温度150-180℃,出风温度70℃的条件下,进行喷雾干燥。
试验例6:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入2倍量的95%乙醇,加热回流1.5小时,过滤得滤液;滤液中加入滤液质量10倍水,静置4h,取上层水溶液浓缩成流浸膏。3)纯化:上述流浸膏加3倍量纯化水溶解,加入水溶液质量1.2%的活性炭,静置脱色30min;过滤,过滤后的滤液中加入滤液质量1.7%β-环状糊精,静置30min。
4)干燥:进风温度150-180℃,出风温度70℃的条件下,进行喷雾干燥。
实验例1:
本发明所得灵芝固体饮料的总糖含量、脱色率、苦味值测定。
1.实验方法
1.1总糖含量的测定
将本发明实施例所得物溶于水后与蒽酮硫酸溶液缩合成蓝色化合物,其呈色深浅与溶液中糖的浓度成正比。用分光光度计可进行定量测定,吸收波长为625nm。
1.2脱色效果评价
观察样品颜色分为:深褐色、浅褐色、深棕色、棕色、浅棕色、淡黄色、白色1.3苦味值测定方法
感官评价:
1.3.1人数:10个味觉正常的成人。
13.2苦味值评价:以“+”作为评价等级,“+”个数越多,表示苦.
味越重。
“+”:无苦味或苦味极淡
“++”:有明显苦味
“+++”:苦味较重
“++++”:苦味极重
1.4吸湿性:温度为25℃±1℃,相对湿度为80%±2%,该物质吸收水分的增重百分比。
1.5溶解性:20℃,50g该物质在100g水里的溶解后,杯底及杯壁出现的黏性物质或沉淀的量。
“-”:无黏性物质或沉淀出现
“+”:有少许黏性物质或少量沉淀出现“++”:有大量黏性物质或沉淀出现
2.实验对象:本发明实施例及试验例所得灵芝固体饮料。
3.实验结果
表1
由上述结果可得,优选的脱色效果好苦味值低的是实施例1、试验例3、试验例5,其中多糖保留率、溶解性、吸湿性最好的是实施例1,综合评价实施例1为最优选。
Claims (6)
1.一种灵芝固体饮料的制备方法,其特征在于该方法包括以下步骤:
1)粉碎:将干燥的灵芝子实体菌柄粉碎至过80目筛;
2)提取:加入灵芝子实体2倍重量的质量浓度95%的乙醇,加热回流1.5小时,过滤,得滤液;滤液中加入滤液质量8-10倍的水,静置4h,取上层水溶液浓缩成流浸膏;
3)纯化:上述流浸膏加3-5倍重量纯化水溶解得到水溶液,加入水溶液质量1.2-3%的活性炭,振摇30min,过滤;向滤液中加入β-环状糊精,振摇30min;
4)干燥:在进风温度150-180℃,出风温度70℃的条件下喷雾干燥。
2.根据权利要求1所述的灵芝固体饮料的制备方法,其特征在于所述的流浸膏的密度为1.20-1.25g/cm3。
3.根据权利要求1所述的灵芝固体饮料的制备方法,其特征在于,所述的活性炭加入量为水溶液质量的1.2%。
4.根据权利要求1所述的灵芝固体饮料的制备方法,其特征在于,所述纯化步骤中加入3倍重量的纯化水。
5.根据权利要求1所述的灵芝固体饮料的制备方法,其特征在于,纯化步骤中加入β-环状糊精为滤液质量1.7%。
6.根据权利要求1所述的灵芝固体饮料的制备方法,其特征在于,所述的纯化步骤中振摇条件为:110r/min,温度30℃。
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