CN116391817A - 一种富含水飞蓟宾及水飞蓟蛋白的饮品及其制备方法 - Google Patents
一种富含水飞蓟宾及水飞蓟蛋白的饮品及其制备方法 Download PDFInfo
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Abstract
本发明提供一种富含水飞蓟宾及水飞蓟蛋白的饮品及其制备方法,本发明通过食品工艺技术,通过三步将水飞蓟籽仁加工成富含水飞蓟素和水飞蓟蛋白的食品,既可以满足人民群众对功能性食品的需求,又能有效利用资源,促进环境和社会的可持续性发展。本发明制备方法不使用有机试剂,具有安全性,采用加热和弱碱处理,获得水飞蓟宾和水飞蓟蛋白,实现药效成分和蛋白的同步提取。提取液经过调味和灭菌处理,成为一种富含水飞蓟宾及水飞蓟蛋白的饮品。本发明所得产品可用于在日常膳食中补充水飞蓟宾和水飞蓟蛋白,为人民群众通过膳食补充水飞蓟素提供了新选项,为药食同源技术的研究和发展打开了新思路。
Description
技术领域
本发明涉及食品化学技术,尤其涉及一种富含水飞蓟宾及水飞蓟蛋白的饮品及其制备方法。
背景技术
水飞蓟是菊科,水飞蓟属一年生或二年生草本植物,高可达1.2米。其性味苦凉,有清热解毒,疏肝利胆之功效。水飞蓟素主要含于水飞蓟种皮中,是从水飞蓟的干燥果实中提取出的天然活性物质,主要成分为水飞蓟宾、异水飞蓟宾、水飞蓟宁和水飞蓟亭,水飞蓟宾和异水飞蓟宾分。其中水飞蓟宾含量最高,占60%-70%,且活性最强。水飞蓟素有多种药理活性,可以防止肝细胞退化,促进肝的净化,帮助解毒,还可以促进受损肝细胞的修复。水飞蓟素还具有降血脂、抗氧化、防止糖尿病、抗炎、保护心肌和抗血小板聚集、抑制多种肿瘤以及神经保护和免疫调节作用,可用来治疗阿尔茨海默症、败血症、烧伤及骨质疏松症等,是一种重要的医药原料。
水飞蓟籽中,除了含有水飞蓟素以外,还含有水飞蓟蛋白,且蛋白总含量约占种子干物质的55%。水飞蓟蛋白以清蛋白为主,还含有球蛋白、醇溶蛋白、谷蛋白和复合蛋白。水飞蓟蛋白氨基酸种类齐全,以谷氨酸、天冬氨酸、精氨酸含量最为丰富。水飞蓟蛋白的溶解性、营养性、乳化性、发泡性等均较好。遗憾的是,水飞蓟籽在加工过程中,主要使用有机试剂的方法提取水飞蓟素,籽仁中的水飞蓟蛋白被作为残渣废弃,既不利于资源利用,也不能满足人民群众对营养食品的需求。
水飞蓟素主要使用有机溶剂进行提取,常见的方法是先将水飞蓟种子渣油,再以脱脂水飞蓟粕为原料,以乙醇、甲醇、丙酮、醋酸乙酯等有机溶剂为提取试剂,通过超声波辅助、加热回流、反复浸提、浓缩结晶等方法,获得水飞蓟素。显然,化学试剂浸提法无法应用于食品工业,经有机试剂提取后的残渣难以再加工处理。水飞蓟籽仁中的蛋白成分被白白废弃。
目前,市场上仅有水飞蓟药品类产品,但是没有水飞蓟食品类产品。
发明内容
本发明的目的在于,针对目前有机溶剂提取方法,无法应用于水飞蓟素食品制备的问题,提出一种富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,该方法不使用有机试剂,使用水相环境,水飞蓟宾提取效率高,该方法实现了水飞蓟宾和水飞蓟蛋白的同步提取;该方法制备得到的富含水飞蓟宾及水飞蓟蛋白的饮品可用于在日常膳食中补充水飞蓟宾和水飞蓟蛋白。
为实现上述目的,本发明采用的技术方案是:一种富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,包括以下步骤:
步骤1称取水飞蓟籽(即水飞蓟种子),向水飞蓟籽中加入水,使用胶体磨研磨,得到水飞蓟匀浆液;
步骤2将步骤1所得水飞蓟匀浆液静置,过滤分离出第一固液残渣和第一上清液;
步骤3将步骤2的第一固液残渣与NaHCO3溶液混合,混合均匀后,将混合液置于40-80℃下,恒温保持1-6小时;
步骤4将步骤3所得混合液静置,过滤分离得到第二固液残渣和第二上清液;
步骤5将步骤4的第二固液残渣与清水混合,将混合液置于40-80℃下,恒温保持0.5-2小时;
步骤6将步骤5所得混合液静置,过滤分离出第三上清液;
步骤7将步骤2、4、6所得的第一上清液、第二上清液、第三上清液合并,加入蔗糖调味,于100℃下恒温加热灭菌5-30min,得到富含水飞蓟宾和水飞蓟蛋白的饮品。
进一步地,步骤1中水飞蓟籽与水的用量比为1:40-60(g:mL),优选为1:45-55(g:mL)。
进一步地,步骤3中NaHCO3溶液的施加量满足以下条件:NaHCO3溶液与步骤1中水飞蓟籽的比为40-60:1(mL:g),优选为45-55:1(mL:g)。
进一步地,步骤3所述NaHCO3溶液的浓度为0.1-4%,优选为0.5-3%。本发明中如无特殊说明%均为质量百分含量。
进一步地,步骤3混合均匀后,将混合液置于50-70℃下,恒温保持2-5小时。
进一步的,步骤3中所述的NaHCO3为食品级小苏打,可在商店购买得到。
进一步地,步骤5清水的施加量满足以下条件:清水与步骤1中水飞蓟籽的比为40-60:1(mL:g),优选为45-55:1(mL:g)。
进一步地,步骤5将混合液置于50-70℃下,恒温保持1-1.5小时。
进一步的,步骤7蔗糖的施加量满足以下条件:蔗糖与步骤1中水飞蓟籽的质量比为1-10:1,优选为2-8:1。
进一步的,步骤7于100℃下恒温加热灭菌10-25min。
水飞蓟籽是一种植物中药材,水飞蓟籽的种皮中含有水飞蓟宾,其具有保肝、护肝、抗癌抗氧化等作用;水飞蓟籽的籽仁中含有水飞蓟蛋白,具有乳白色、高水溶性、易消化吸收、高营养等特点。水飞蓟籽在传统的中药材加工中,一般是经过有机试剂提取水飞蓟宾,残渣丢弃,但水飞蓟蛋白未得到提取,且水飞蓟宾只有药品类产品,未有食品类产品的出现。为了建设资源节约型社会,满足人民群众对药食同源产品的消费需求,本发明公开了一种富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法。该制备过程不使用有机试剂,具有安全性,采用加热和弱碱处理,获得水飞蓟宾和水飞蓟蛋白,经过调味和灭菌处理,得到一种富含水飞蓟宾及水飞蓟蛋白的饮品。本发明所得产品可用于在日常膳食中补充水飞蓟宾和水飞蓟蛋白,为通过膳食营养获得保肝护肝类食品打开了新思路。
本发明的另一个目的还公开了一种富含水飞蓟宾及水飞蓟蛋白的饮品采用上述方法制备而成。
本发明富含水飞蓟宾及水飞蓟蛋白的饮品及其制备方法,与现有技术相比较具有以下优点:
(1)不使用有机试剂。
本发明使用清水以及小苏打溶液为提取试剂,通过加热的方法提取得到水飞蓟宾和水飞蓟蛋白。步骤2、4、6所得第一上清液、第二上清液、第三上清液,以及最终产品富含水飞蓟宾及水飞蓟蛋白的饮品(功能性饮品)呈现淡黄色乳状液形态。
(2)水飞蓟宾产率高。
在使用小苏打的过程中,水飞蓟宾有较好的产量。通过步骤1的匀浆操作,分离走了大量的水飞蓟可溶蛋白,使得步骤3的小苏打在低浓度下就可起到较好的活性作用。小苏打通过钠离子的水解作用,与水飞蓟宾的酚羟基结合,提高水飞蓟宾的溶解性;通过加热条件,与脂肪酸反应,生成脂肪酸钠,溶解释放了与脂类物质相结合的脂肪酸;从而提高水溶液中的水飞蓟宾的提取率。第一上清液、第二上清液、第三上清液所得水飞蓟宾,约为水飞蓟籽中水飞蓟宾总量的4%、55%和10%,合计约为70%。其中,水飞蓟宾的分子结构图如图1所示,饮品制备过程中,第一上清液和第二上清液的水飞蓟宾液相色谱检测图,如图2所示。
图1水飞蓟宾的分子结构式。水飞蓟宾A和B互为差向异构体。图2水飞蓟宾的液相色谱检测结果。A为水飞蓟宾标样;B为第一上清液;C为第二上清液。第三上清液与第二上清液图谱类似,仅水飞蓟浓度较低。第一上清液和第二上清液,分别为水飞蓟宾A和B的峰。
(3)水飞蓟蛋白和水飞蓟宾同步提取。
在第一上清液、第二上清液、第三上清液中,即含有水飞蓟宾,又含有水飞蓟蛋白。水飞蓟蛋白不用额外的分离步骤,实现和水飞蓟宾的同步提取。其中,第一上清液得到的是可溶于水的蛋白,第二上清液得到的是可溶于弱碱溶液的蛋白,第三上清液是最后回收剩余可溶蛋白。第一上清液、第二上清液、第三上清液提取所得蛋白约为水飞蓟籽所含总蛋白的17%、13%、0.6%,合计约为总蛋白的30%。其中,第一上清液、第二上清液、第三上清液所得蛋白的电泳检测图谱如图3所示。
图3蛋白凝胶电泳检测结果。M,蛋白分子量标记。
综上,本发明通过食品工艺技术,将水飞蓟籽仁加工成富含水飞蓟素和水飞蓟蛋白的食品,既可以满足人民群众对功能性食品的需求,又能有效利用资源,促进环境和社会的可持续性发展。本发明制备方法不使用有机试剂,具有安全性,采用加热和弱碱处理,获得水飞蓟宾和水飞蓟蛋白,实现药效成分和蛋白的同步提取。提取液经过调味和灭菌处理,成为一种富含水飞蓟宾及水飞蓟蛋白的饮品。本发明所得产品可用于在日常膳食中补充水飞蓟宾和水飞蓟蛋白,为人民群众通过膳食补充水飞蓟素提供了新选项,为药食同源技术的研究和发展打开了新思路。
附图说明
图1为水飞蓟宾的分子结构式,其中水飞蓟宾A和水飞蓟宾B互为差向异构体;
图2为水飞蓟宾的液相色谱检测结果,其中A为水飞蓟宾标样;B为第一上清液;C为第二上清液;
图3蛋白凝胶电泳检测结果,其中M为蛋白分子量标记。
具体实施方式
以下结合实施例对本发明进一步说明:
实施例1-3
本实施例公开了多种富含水飞蓟宾及水飞蓟蛋白的饮品及其制备方法,其制取过程包括以下步骤:
步骤1称取1g水飞蓟籽,即水飞蓟种子,向水飞蓟籽中,加入40-60mL水,使用胶体磨研磨,得到水飞蓟匀浆液;
步骤2将步骤1所得匀浆液静置,过滤分离出30-50mL第一上清液;
步骤3将步骤2的固液残渣与NaHCO3溶液混合,其中NaHCO3溶液的体积为40-60mL,浓度为0.1-4%,混合均匀后,将混合液置于40-80℃下,恒温保持1-6小时;
步骤4将步骤3所得混合液静置,过滤分离出30-50mL第二上清液,此为溶液2;
步骤5将步骤4的固液残渣与40-60mL清水混合,将混合液置于40-80℃下,恒温保持0.5-2小时;
步骤6将步骤5所得混合液静置,过滤分离出30-50mL第三上清液,此为溶液3;
步骤7将步骤2、4、6所得的第一上清液、第二上清液、第三上清液合并,加入1-10g蔗糖调味,于100℃下恒温加热灭菌5-30min,得到富含水飞蓟宾和水飞蓟蛋白的饮品。
实施例1-3具体的反应条件和实施结果如表1所示。
表1各实施例的具体条件以及实施结果如下:
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (8)
1.一种富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,其特征在于,包括以下步骤:
步骤1称取水飞蓟籽,向水飞蓟籽中加入水,使用胶体磨研磨,得到水飞蓟匀浆液;
步骤2将步骤1所得水飞蓟匀浆液静置,过滤分离出第一固液残渣和第一上清液;
步骤3将步骤2的第一固液残渣与NaHCO3溶液混合,混合均匀后,将混合液置于40-80℃下,恒温保持1-6小时;
步骤4将步骤3所得混合液静置,过滤分离得到第二固液残渣和第二上清液;
步骤5将步骤4的第二固液残渣与清水混合,将混合液置于40-80℃下,恒温保持0.5-2小时;
步骤6将步骤5所得混合液静置,过滤分离出第三上清液;
步骤7将步骤2、4、6所得的第一上清液、第二上清液、第三上清液合并,加入蔗糖调味,于100℃下恒温加热灭菌5-30min,得到富含水飞蓟宾和水飞蓟蛋白的饮品。
2.根据权利要求1所述富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,其特征在于,步骤1中水飞蓟籽与水的用量比为1:40-60(g:mL)。
3.根据权利要求1所述富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,其特征在于,步骤3中NaHCO3溶液的施加量满足以下条件:NaHCO3溶液与步骤1中水飞蓟籽的比为40-60:1(mL:g)。
4.根据权利要求1所述富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,其特征在于,步骤3所述NaHCO3溶液的浓度为0.1-4%。
5.根据权利要求1所述富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,其特征在于,步骤3所述的NaHCO3为食品级小苏打。
6.根据权利要求1所述富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,其特征在于,步骤5清水的施加量满足以下条件:清水与步骤1中水飞蓟籽的比为40-60:1(mL:g)。
7.根据权利要求1所述富含水飞蓟宾及水飞蓟蛋白的饮品的制备方法,其特征在于,步骤7蔗糖的施加量满足以下条件:蔗糖与步骤1中水飞蓟籽的质量比为1-10:1。
8.一种富含水飞蓟宾及水飞蓟蛋白的饮品,其特征在于,采用权利要求1-7任意一项所述方法制备而成。
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