WO2016169353A1 - 一种清热的复合饮料及其制备方法 - Google Patents

一种清热的复合饮料及其制备方法 Download PDF

Info

Publication number
WO2016169353A1
WO2016169353A1 PCT/CN2016/076225 CN2016076225W WO2016169353A1 WO 2016169353 A1 WO2016169353 A1 WO 2016169353A1 CN 2016076225 W CN2016076225 W CN 2016076225W WO 2016169353 A1 WO2016169353 A1 WO 2016169353A1
Authority
WO
WIPO (PCT)
Prior art keywords
parts
white fungus
composite beverage
beverage
water
Prior art date
Application number
PCT/CN2016/076225
Other languages
English (en)
French (fr)
Inventor
杨勇
谭红军
谢会川
石文娟
詹永
罗杨
Original Assignee
重庆市中药研究院
朵朵润尔营养食品股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 重庆市中药研究院, 朵朵润尔营养食品股份有限公司 filed Critical 重庆市中药研究院
Publication of WO2016169353A1 publication Critical patent/WO2016169353A1/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A61K36/066—Clavicipitaceae
    • A61K36/068—Cordyceps
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/62—Nymphaeaceae (Water-lily family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus

Definitions

  • the invention relates to the technical field of edible mushroom processing, in particular to a heat-clearing formula, a white fungus composite beverage and a preparation method thereof.
  • Tremella is a traditional edible mushroom in China. It is known as the “crown in the mushroom” and is one of the famous mountain treasures. Tremella, also known as white fungus, snow fungus, white fungus and so on. Sexual, sweet, light, non-toxic. Summer and autumn are born on broad-leaved tree rot. Tremella is not only a valuable nutritious and nourishing product, but also a tonic for strengthening and strengthening. The royal aristocracy of the past generations regarded the white fungus as "the product of prolonging life and longevity.” Tremella is not toxic, it not only has the effect of replenishing spleen and appetizing, but also has the effect of clearing the intestines. It can also nourish yin and moisten the lungs. In addition, Tremella can also enhance human immunity and enhance the tolerance of cancer patients to radiotherapy and chemotherapy.
  • Tremella China is a big producer and exporter of Tremella, but the corresponding study of Tremella is weak.
  • a method for preparing a white fungus beverage a method for processing a white fungus beverage using sodium carboxymethyl cellulose as a stabilizer is disclosed, but the white fungus composite beverage is rich in protein and polysaccharide. Macromolecules such as starch are prone to delamination during storage, and it is difficult for a single stabilizer to maintain the stability of a complex beverage with complex composition. Therefore, the stability of the beverage is not good.
  • One of the objects of the present invention is to provide a heat-removing formula using tremella as a raw material.
  • Another object of the present invention is to provide a beverage using Tremella as a raw material, and a method for producing the beverage, which has a better mouthfeel and stability, and also has a heat-clearing function.
  • the technical proposal of the invention is: a heat-removing formula comprising the following components by weight: 15-20 parts of white fungus, 3-7 parts of lily, 1-5 parts of lotus seeds, 1-5 parts of bergamot, 0.5-3 parts of Cordyceps militaris, bamboo ⁇ 0.5-3 parts.
  • Tremella is rich in nutrients, containing polysaccharides, proteins, fats and a variety of amino acids and other nutrients.
  • bamboo mites are a kind of cryptobacteria that is parasitic on the roots of dried bamboo.
  • the fruiting bodies contain various enzymes and high molecular polysaccharides, which can be enhanced.
  • the body's resistance to tumor cells therefore, has a good anti-cancer, anti-cancer effect
  • Cordyceps militaris also known as Cordyceps militaris
  • Cordyceps militaris is a famous edible and medicinal fungus, its protein content in the body is as high as 40%, complete amino acid species, and contains A variety of trace elements.
  • it also contains various active ingredients such as cordycepin, cordyceps polysaccharide, and SOD.
  • Lily is a dry meaty scale of Liliaceae, Lilium or Lilium.
  • the traditional Chinese medicine function of lily has lungs and cough, refreshing and refreshing.
  • the lotus seed is called Lianshi and Shuizhidan.
  • the kidney can make up the deficiency, nourish the heart and calm the nerves, and strengthen the spleen and stop the diarrhea.
  • the bergamot is also known as bergamot, which has many functions such as qi phlegm, cough and swelling.
  • the formula of the invention is used to combine the white fungus, the lily, the lotus seed, the bergamot, the cordyceps and the bamboo stalk, and the heat-removing effect is better.
  • the heat-removing formula further comprises the following components by weight: 16-19 parts of white fungus, 4-6 parts of lily, lotus seed 2-4 parts, 2-4 parts of bergamot, 0.5-2 parts of Cordyceps militaris, 0.5-2 parts of bamboo stalk.
  • the present invention provides a white fungus composite beverage prepared from the above-described heat-clearing formula, the beverage comprising water and a concentrate, the concentrate being processed from the heat-clearing formula.
  • the raw material components include 60-65 parts of water, 22-30 parts of concentrated liquid, and 8-12 parts of a complex sweetener in parts by weight.
  • it further comprises from 0.55 to 0.75 parts of the emulsion stabilizer.
  • citric acid Preferably, 0.1 to 0.3 parts of citric acid are also included.
  • the raw material components in parts by weight include:
  • the complex sweetener comprises: sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is (58-62) :(28-32): (1-2): (3-6).
  • the odor of a single sweetener is easily masked by the original taste of the raw material.
  • the present invention selects the sweetener commonly used in the experiment and performs a compounding ratio to achieve the optimum value of the sensory of the present invention.
  • the emulsion stabilizer comprises: xanthan gum, gellan gum, sodium carboxymethylcellulose; and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethylcellulose is (4-6) ): (9-12): (7-9).
  • a single type of emulsion stabilizer is also difficult to achieve a good stabilizing effect on the complex Tremella composite beverage.
  • the invention makes a specific selection among the commonly used emulsion stabilizers, and combines the selected emulsion stabilizers, and selects the best emulsion stabilizer for the invention.
  • the preparation method of the white fungus composite beverage further provided by the invention comprises the following steps:
  • the filtrate is concentrated to obtain a concentrate, and the concentrate is homogenized, and then added to a predetermined proportion of water, a complex sweetener, an emulsion stabilizer, and citric acid; and a white fungus composite beverage is obtained.
  • the clearing formula provided by the invention is composed of tremella, lily, lotus seed, bergamot, cordyceps militaris and bamboo stalk according to a specific ratio, so that the polysaccharide, protein, trace element and fat content of the formula are rich and balanced, and the heat-clearing effect is better.
  • the bamboo raft also gives the formula a certain anti-tumor effect, and has anti-cancer and anti-cancer effects.
  • the Tremella composite beverage prepared by the heat-removing formula of the invention is optimized in the formula of the Tremella composite beverage. Moreover, the ratio of the composite sweetener to the emulsion stabilizer of the composite beverage is creatively selected, so that the white fungus composite beverage of the present invention has a heat-clearing function and also has better stability and sensory.
  • Sensory evaluation method The evaluation team consisted of 10 members who scored the color, aroma, taste and texture of the composite beverage according to the scoring criteria in Table 1, and used the average of the cumulative total score as the sensory score of the product. Sensory scoring criteria: Please refer to Table 1.
  • the invention provides a heat-clearing formula comprising the following components by weight: 15-20 parts of white fungus, 3-7 parts of lily, 1-5 parts of lotus seeds, 1-5 parts of bergamot, 0.5-3 parts of Cordyceps militaris, bamboo raft 0.5-3 parts, in order to make the formula more effective, preferably, the formula is 16-19 parts of white fungus, 4-6 parts of lily, 2-4 parts of lotus seeds, 2-4 parts of bergamot, 0.5-2 parts of Cordyceps militaris. , bamboo rafts 0.5-2 parts.
  • the prepared white fungus conforms to the beverage in parts by weight, and includes the following components:
  • the concentrated liquid is prepared according to the ratio of the heat-clearing formula.
  • the white fungus composite beverage may include 61-64 parts of water, 23-29 parts of a concentrate, 9-11 parts of a complex sweetener, 0.6-0.7 parts of an emulsion stabilizer, and 0.3 parts of citric acid.
  • the complex sweetener comprises: sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is (58-62): (28-32): (1-2): (3-6);
  • the emulsion stabilizer includes: Xanthan gum, gellan gum, sodium carboxymethylcellulose; and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethylcellulose is (4-6): (9-12): (7 -9).
  • the present invention provides a method for preparing the composite beverage comprising the following steps:
  • Tremella is dry, light yellow, hard and brittle, no odor and other impurities.
  • the bamboo stalks are light yellow, medium size, mildew-free, and free of mites.
  • Lotus seeds and lilies are non-ingredient. No moldy, insect-free dry product, lotus seeds must go to the core;
  • Cordyceps sinensis is golden yellow, light scent, no mold, no impurities, hard and crisp texture, bergamot chooses orange orange, fleshy yellow Hard and crisp texture, sliced dry goods;
  • Pretreatment of raw materials The raw materials are rinsed repeatedly with clean water, the nucleus is removed, and drained; the white fungus is cut into small pieces of 3cm*3cm, and the bamboo mites and mites are cut into 3cm segments, and the bergamot is cut into strips with a width of 3cm;
  • Water extraction the mixed raw materials (pretreated raw materials) are soaked in water for 2 hours under normal temperature conditions to fully swell the raw materials, add 40 times of purified water, heat to boiling, keep boiling for 1.5 h, and filter; filter residue with 15 times pure water and boiling state The mixture was extracted for 0.5 h, filtered, and the filtrate was combined twice.
  • This step is the operation of concentrating and formulating the composite beverage, preferably by the following operations:
  • the prepared concentrated liquid is homogenized for 2-3 minutes with a homogenizer under the conditions of a pressure of 20 MPa and a temperature of 55 ° C;
  • Ultra-high temperature sterilization ultra-high temperature instantaneous sterilization of the homogenized feed liquid, the sterilization temperature is 120 ° C;
  • the concentrate was diluted with water, a complex sweetener, an emulsion stabilizer, and citric acid, and then aseptically filled at a temperature of 60 ° C.
  • the concentrate of the white fungus composite beverage of the present invention is equipped as follows:
  • Tremella is dry, light yellow, hard and brittle, no odor and other impurities.
  • the bamboo stalks are light yellow, moderately sized, mildew-free, and free of mites.
  • Lotus seeds and lilies are selected. Impurity, no mildew, no The dried insects of the insect eye, the lotus seeds must be removed from the core; the Cordyceps militaris is a dried product with golden yellow, light scent, no mildew, no impurities, and a hard and brittle texture.
  • the bergamot uses orange-yellow skin, pale yellow flesh, and hard and crisp texture. Slice dry product;
  • the raw materials are rinsed repeatedly with clean water, the nucleus is removed, and drained; the white fungus is cut into small pieces of 3cm*3cm, and the bamboo mites and mites are cut into 3cm small sections, and the bergamot is cut into strips with a width of 3cm;
  • the concentrate of the white fungus composite beverage of the present invention is equipped as follows:
  • the concentrate of the white fungus composite beverage of the present invention is equipped as follows:
  • the white fungus composite beverage of the present invention is equipped with the following:
  • the complex sweetener comprises sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is 58 : 28:1:3; emulsion stabilizer includes xanthan gum, gellan gum, sodium carboxymethyl cellulose, and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethyl cellulose is 4:9 :7.
  • the white fungus composite beverage of the present invention is equipped with the following:
  • the complex sweetener comprises sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is 31 :16:1:3; emulsion stabilizer includes xanthan gum, gellan gum, sodium carboxymethylcellulose, and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethylcellulose is 2:4 :3.
  • the complex sweetener comprises sucrose, honey, aspartame and erythritol; and the weight ratio of the sucrose, honey, aspartame, erythritol is 60 : 30:2:5; emulsion stabilizers include xanthan gum, gellan gum, sodium carboxymethyl cellulose, and the weight ratio of the xanthan gum, gellan gum, sodium carboxymethyl cellulose is 5:10 :8.
  • the concentrate prepared in this example is prepared by adding water, a complex sweetener, an emulsion stabilizer, and citric acid to prepare a white fungus composite beverage.
  • a complex sweetener for the best dosage and specific types of components, please refer to the following experimental examples:
  • the raw material boiled liquid can be homogenized after being concentrated, but the concentrated liquid taste is too thick and the adaptability is poor.
  • the functional beverage of the present invention needs to be diluted with a certain amount of pure water during production to improve the product. Taste and stability.
  • the taste of various sweeteners is different.
  • the raw materials such as white fungus and bergamot in the present invention have a strong odor, and a single sweetener is easily covered by the taste of each raw material of the present invention. Therefore, in order to achieve a satisfactory sweetness and to reduce the amount of the sweetener, a sweetener is required to be compounded.
  • commonly used sweeteners are sucrose, honey, fructose syrup, low-calorie high-sweet abasis, erythritol, acesulfame and xylitol.
  • a single factor experiment was first performed.
  • the above seven sweeteners were separately added to the prepared diluent in a certain amount to evaluate the taste.
  • the inventors selected the sucrose, honey, and abalone in the above seven sweeteners.
  • Basil sweet and erythritol are the 4 sweeteners of the present invention.
  • the order of influence of the four sweeteners on the sensory quality of the beverage is D>A>B>C.
  • the most influential is erythritol, honey again, and finally Abbas.
  • Tremella composite beverages are rich in macromolecular substances such as proteins, polysaccharides, starches, etc., which are prone to delamination during storage. It is difficult for a single stabilizer to maintain the stability of complex complex beverages. Therefore, the choice of stabilizers is crucial. .
  • stabilizers are xanthan gum, gellan gum, carrageenan, sodium carboxymethylcellulose, sodium alginate, gum arabic and agar.
  • Test number Stabilizer type Dosage (g/100ml) Stability rate /% Clarity 0 blank 0 98.03 general 1 Xanthan gum 0.05 98.58 better 2 Gellan gum 0.05 98.43 better 3 Carrageenan 0.05 97.72 Poor 4 Sodium carboxymethyl cellulose 0.05 98.29 better 5 Sodium alginate 0.05 97.88 general 6 Gum arabic and agar 0.05 97.38 Poor 7 Agar 0.05 97.16 Poor
  • the primary and secondary order affecting the stability of the composite beverage was xanthan gum > gellan gum > sodium carboxymethylcellulose.
  • the optimum ratio of the stabilizer is A 3 B 3 C 1 , that is, xanthan gum 0.030 g/100 ml, gellan gum 0.020 g/100 ml, and sodium carboxymethylcellulose 0.015 g/100 ml.
  • the composite sweetener comprises sucrose, honey, aspartame and erythritol, and the weight ratio thereof is 60:30:2:5;
  • the emulsion stabilizer comprises xanthan gum, gellan gum, Sodium carboxymethyl cellulose, the xanthan gum: gellan gum:
  • the ratio of sodium carboxymethylcellulose is 5:10:8.
  • the inventors ranged from 60 to 65 parts by weight of purified water, from 22 to 30 parts by weight of the concentrate, from 8 to 12 parts by weight of the complex sweetener, from 0.55 to 0.75 parts by weight of the emulsion stabilizer, and from 0.1 to citric acid.
  • a beverage was prepared at a point value, and the prepared beverage was subjected to a stability test and a sensory score.
  • Table 6 lists the experimental results and predicted values of the stability and sensory scores of the beverages prepared by mixing the components of the Tremella composite beverage.
  • the Design-Expert8.06 software was used to test the response value stability and sensory scores.
  • the stability rate of the verification formula and the actual value of the sensory score are both crystallized predicted values. According to the above two formulas, it can be calculated that the optimum combination of the white fungus composite beverage of the present invention is 62% pure water, 25% concentrated liquid, 12% composite sweetener, 0.7% emulsion stabilizer, and 0.3% citric acid.
  • the white fungus composite beverage comprises: 62%, 25% concentrated liquid, 12% composite sweetener, 0.7% emulsion stabilizer, and 0.3% citric acid.
  • the concentrate was provided by Example 1, and the complex sweetener and the emulsion stabilizer were respectively shown in Test Examples 2 and 3 (i.e., the Tremella composite beverage provided in Example 6 was the most preferred embodiment). Further, in order to verify the effect, the following specific tests were conducted on the Tremella composite beverage provided in the most preferred embodiment of the present invention.
  • test article and the positive control drug were formulated once on the day of administration.
  • the antipyretic effect of the beverage of the present invention on the fever of SD rats caused by dry yeast was administered by intragastric administration, 32;
  • the qualified feed was added once a day, and the experimental animals were fed freely.
  • Sterilized tap water is placed in a water bottle for free consumption by mice.
  • Animals are kept in a controlled environment at a temperature of 19-24 degrees, with a daily temperature difference of no more than 4 degrees and a humidity of 23-45%.
  • the temperature of the animal room was read and recorded daily by a benchtop thermometer and stored by the Laboratory Animal Institute.
  • the 12-hour light and dark alternating light cycle was maintained, and the number of air changes in the animal room was 8 times/hour.
  • the environmental controls follow the SOP of the Laboratory Animal Institute.
  • the animals were acclimated for 6 days in the experimental room, and the cage was observed once a day.
  • the anus temperature was measured once in the first three days, and 32 animals with a temperature change of not more than 0.4 degrees for 2 consecutive days were selected as the test animals.
  • mice Thirty-two rats were randomly divided into 4 groups according to body weight, with 8 rats in each group. They are the normal control group, the Anaijin group, the low-dose group of the beverage of the present invention, and the high-dose group of the beverage of the present invention (corresponding to Table 1-4 of Table 8 respectively).
  • the administration was once every 6 hours.
  • the positive control group was only administered on the third day, and the third day of the administration was fasted and water-free, and the first time was given.
  • a 20% yeast suspension of 10 ml/kg was administered, and the second administration was carried out at 4H after the injection.
  • gavage for the test article is consistent with the exposure route of the test article in use.
  • the positive control drug Anai is also selected for intragastric administration as well as its clinical use.
  • Male rats are the animals of choice for this type of trial and the number of choices is based on the minimum number of biological and statistical requirements.
  • the animals were acclimated for 1 day in the test room and 1 time at the cage.
  • mice 40 rats were randomly divided into 5 groups, 8 in each group, including a blank control group, a model control group, a Qingwei Huanglian pill group, and a beverage group of the present invention (Groups 4 and 5).
  • the model control group, Qingwei Huanglian Pill group, and the beverage group of the present invention were intragastrically administered with 1 g/ml dried ginger water decoction, once a day for 10 times, for 10 days, and for 1 to 7 days, the administration volume was 10 ml. /kg, 8 ⁇ 10 days, the dosage volume is 20ml/kg; on the 6th to 7th day of modeling, the animal is given 8% dry chili powder ethanol suspension by intragastric administration, once a day in the afternoon, the dosage volume is 10ml/ Kg.
  • the blank control animals were given distilled water by the same administration volume.
  • the drug was administered 10 days after the model was established. About 2 hours before the administration on the 1st to 6th days, the animals in each group except the blank control group were given 8% dry chili powder ethanol suspension, 10ml/ Kg. Each group was administered once a day for 2 hours after giving an ethanol suspension of 8% dried paprika, and the blank control animals were given distilled water by the same administration volume.
  • the choice of gavage for the test article is consistent with the exposure route of the test article in use.
  • the positive control drug Qingwei Huanglian Pill was also administered by intragastric administration. Rats are commonly used in this type of trial and the number of choices is based on the minimum number of biological and statistical requirements.
  • the beverage of the present invention has a good antipyretic effect on fever of SD rats caused by dry yeast, and can alleviate related symptoms such as water consumption, fecal volume, and increased urine volume in rats with gastric heat syndrome.
  • the gastric mucosa congestion of the beverage group of the present invention was mild, and the gastric mucosal lesion score was lower than that of the model control group. It was confirmed that the composite beverage has the symptoms of relieving gastric mucosal congestion and has a certain stomach warming effect.
  • the heat-clearing formula provided by the present invention and the white fungus composite beverage prepared therefrom have better heat-clearing effect.
  • the Tremella composite beverage prepared by using the heat-clearing formula of the invention is optimized on the formula of the Tremella composite beverage.
  • the ratio of the composite sweetener to the emulsion stabilizer of the composite beverage is creatively selected, so that the white fungus composite beverage of the present invention has a heat-clearing function and also has better stability and sensory.

Landscapes

  • Health & Medical Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Biotechnology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Botany (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

一种清热的复合饮料及其制备方法，其是由包括如下重量份的组分制成：银耳15-20份、百合3-7份、莲子1-5份、佛手1-5份、蛹虫草0.5-3份、竹荪0.5-3份；饮料中还添加了复合甜味剂、乳化稳定剂等辅料，能改善饮料的稳定性与感官评价。

Description

[根据细则37.2由ISA制定的发明名称]　一种清热的复合饮料及其制备方法 技术领域
本发明涉及食用菌加工技术领域，具体而言，涉及一种清热配方、银耳复合饮料及其制备方法。
背景技术
银耳是我国传统的名贵食用菌，素有“菌中之冠”的美称，是著名的山珍之一。银耳，又称白木耳、雪耳、银耳子等。性平，味甘、淡、无毒。夏秋季生于阔叶树腐木上。银耳既是名贵的营养滋补佳品，又是扶正强壮的补药。历代皇家贵族都将银耳看做是“延年益寿之品”、“长生不老良药”。银耳性平无毒，既有补脾开胃的功效，又有益气清肠的作用，还可以滋阴润肺。另外，银耳还能增强人体免疫力，以及增强肿瘤患者对放、化疗的耐受力。
我国是银耳的生产与出口大国，但与之对应的银耳研究却较为薄弱。
申请号为201110026174.1的中国专利“一种片状悬浮银耳功能饮料及制备方法”，在该专利中，虽然公开了一种制备银耳饮料的方法，但是其原料只有银耳和决明子两种，该饮料的功能单一，而且增加甜度的糖也只是冰糖一种原料，单一的甜味剂的味道容易被原材料本身的味道所掩盖，因此该专利银耳饮料的口感有限。
申请号为200610022416.9的中国专利“一种银耳饮料的制备方法”中，公开了一种采用羧甲基纤维素钠作为稳定剂的银耳饮料的加工方法，但是银耳复合饮料中，富含蛋白质、多糖、淀粉等大分子物质，在存放期间容易出现分层沉淀，单一的稳定剂难以保持成分复杂的复合饮料的稳定性，因此，该饮料的稳定性不佳。
有鉴于此，特提出本发明。
发明内容
本发明的目的之一是提供一种采用银耳为原料的清热配方。
本发明的目的之二是提供一种采用银耳作为原料的饮料，以及该饮料的制作方法，本发明所述的饮料具有较佳的口感以及稳定性，还具有清热功能。
本发明的技术方案为：一种清热配方，包括如下重量份组分：银耳15-20份、百合3-7份、莲子1-5份、佛手1-5份、蛹虫草0.5-3份、竹荪0.5-3份。
银耳营养成分相当丰富，含多糖、蛋白质、脂肪和多种氨基酸等营养物质，竹荪是寄生在枯竹根部的一种隐花菌类，子实体中含有多种酶和高分子多糖，可增强机体对肿瘤细胞的抵抗力，因此具有良好的防癌、抗癌作用，蛹虫草又称北冬虫夏草，是著名的食药用菌，其菌体内蛋白质含量高达40％以上，氨基酸种类齐全，并含有多种微量元素。此外，还含有虫草素、虫草多糖、SOD等多种有效成分。百合为百合科植物卷丹百合或细叶百合的干燥肉质鳞液。百合的中药功能有润肺止咳，清新提神。莲子古称莲实、水芝丹，肾经可补虚损，养心安神，健脾止泻。佛手又名佛手柑，具有理气化痰、止咳消胀等多种功效。采用本发明配方将银耳、百合、莲子、佛手、蛹虫草以及竹荪配伍在一起，清热效果较佳。
优选的，所述清热配方还包括如下重量份组分：银耳16-19份、百合4-6份、莲子 2-4份、佛手2-4份、蛹虫草0.5-2份、竹荪0.5-2份。
进一步的，本发明提供一种由上述清热配方配制的银耳复合饮料，该饮料包括水以及浓缩液，所述浓缩液由所述的清热配方加工而成。
对于银耳复合饮料，优选的，按照重量份数计，其原料组份包括：水60-65份、浓缩液22-30份、复合甜味剂8-12份。
优选的，还包括乳化稳定剂0.55-0.75份。
优选的，还包括柠檬酸0.1-0.3份。
优选的，按照重量份数计，其原料组份包括：
水61-64份、浓缩液23-29份、复合甜味剂9-11份、乳化稳定剂0.6-0.7份、柠檬酸0.3份。
优选的，所述复合甜味剂包括：蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇；且所述蔗糖、蜂蜜、阿巴斯甜、赤藓糖醇的重量比为(58-62)：(28-32)：(1-2)：(3-6)。
单一的甜味剂的气味容易被原材料的本味所掩盖，本发明对实验中常用甜味剂进行选择，并进行复合配比，使本发明的感官达到最优值。
优选的，所述乳化稳定剂包括：黄原胶、结冷胶、羧甲基纤维素钠；且所述黄原胶、结冷胶、羧甲基纤维素钠的重量比为(4-6)：(9-12)：(7-9)。
单一种类的乳化稳定剂也难以对成分复杂的银耳复合饮料起到良好的稳定效果。本发明在常用的乳化稳定剂中进行特定选择，并对选择出的几种乳化稳定剂进行复合配比，针对本发明，选择出效果最好的乳化稳定剂。
本发明还提供的银耳复合饮料的制备方法包括如下步骤：
1)、将银耳、百合、去芯后莲子、佛手、竹荪以及蛹虫草清洗、沥干后按照既定的重量份数混合，得到预处理原料；
2)、将所述预处理原料浸泡后加水煎煮，并进行过滤后得到滤液；
3)、将所述滤液浓缩，得到浓缩液，并将所述浓缩液均质后加入既定比例的水、复合甜味剂、乳化稳定剂、柠檬酸；得到银耳复合饮料。
本发明提供的清热配方，以银耳、百合、莲子、佛手、蛹虫草以及竹荪等按照特定的配比组成，使得该配方的多糖、蛋白质、微量元素以及脂肪含量丰富均衡，清热效果较佳，而且竹荪还赋予该配方具有一定的抗肿瘤效果，具有防癌和抗癌功效。
采用本发明清热配方配制的银耳复合饮料，在银耳复合饮料的配方上做了最优化。并且对复合饮料的复合甜味剂与乳化稳定剂的配比进行了创造性的选择，使本发明所述银耳复合饮料具有清热功能的同时，还具有较佳的稳定性与感官。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述，但是本领域技术人员将会理解，下列实施例仅用于说明本发明，而不应视为限制本发明的范围。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明制备厂商者，均为可以通过市售购买获得的常规产品。
在叙述本发明的具体实施例之前，首先，介绍本发明复合饮料的感官评价方法以 及标准。
感官评价方法：评定小组由10位成员组成，他们根据表1中的评分标准对复合饮料的色泽、香气、口感和质地进行独立项打分，以累计总分的平均值作为产品的感官评分。感官评分标准：请参考表1。
表1银耳复合饮料感官评分标准
Figure PCTCN2016076225-appb-000001
本发明提供了一种清热配方，其包括如下重量份组分：银耳15-20份、百合3-7份、莲子1-5份、佛手1-5份、蛹虫草0.5-3份、竹荪0.5-3份，为了使得该配方的功效更佳，优选的，其配方为银耳16-19份、百合4-6份、莲子2-4份、佛手2-4份、蛹虫草0.5-2份、竹荪0.5-2份。
基于上述的清热配方，以其为原料(浓缩液的来源)，制成的银耳符合饮料以重量份数计，包括以下组份：
水60-65份、浓缩液22-30份、复合甜味剂8-12份。其中，所述的浓缩液按照清热配方的比例制成。
为了使得银耳复合饮料的稳定性以及感官更佳，优选的，还包括乳化稳定剂0.55-0.75份，或，柠檬酸0.1-0.3份。另外，作为优选的配方，该银耳复合饮料可包括：水61-64份、浓缩液23-29份、复合甜味剂9-11份、乳化稳定剂0.6-0.7份、柠檬酸0.3份。此外，所述复合甜味剂包括：蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇；且所述蔗糖、蜂蜜、阿巴斯甜、赤藓糖醇的重量比为(58-62):(28-32):(1-2):(3-6)；所述乳化稳定剂包括： 黄原胶、结冷胶、羧甲基纤维素钠；且所述黄原胶、结冷胶、羧甲基纤维素钠的重量比为(4-6):(9-12):(7-9)。
基于上述所举出的银耳复合饮料，本发明提供该复合饮料的制备方法包括如下步骤：
S1：将银耳、百合、去芯后莲子、佛手、竹荪以及蛹虫草清洗、沥干后按照既定的重量份数混合，得到预处理原料；
在步骤，对于原料可进行特定的选择，使得制成的复合饮料的感官和营养更佳，具体的可按照以下步骤进行操作：
检选：银耳选用干燥、呈淡黄色、质地硬脆、无异味及其它杂质的干品，竹荪选用色泽浅黄、大小适中、无霉变、无蛀虫的干品，莲子、百合选用无杂质、无霉变、无虫眼的干品，莲子须去芯；蛹虫草选用呈金黄色、有清淡膻香味、无霉变无杂质、质地较硬脆的干品，佛手选用外皮橙黄色、果肉浅黄色、质地硬脆、切片干品；
原料预处理：原料用清水反复漂洗、取出蒂核，沥干；银耳切分成3cm*3cm的小块，竹荪、蛹虫切分成3cm小段，佛手切分成宽3cm的长条；
称量：将预处理完的原料按照的配方称量混合；
S2：将所述预处理原料浸泡后加水煎煮，并进行过滤后得到滤液；
煎煮的过程尤为关键，其参数的选择以及加水的量可能影响到所制成的复合饮料的感官以及品质，因此，优选按照以下的操作进行：
水提取：将混合原料(预处理原料)在常温条件下用水浸泡2h，使原料充分溶胀，加入40倍纯净水，加热至沸腾，保持沸腾1.5h，过滤；滤渣用15倍纯净水与沸腾状态提取0.5h，过滤，合并两次滤液。
S3：将所述滤液浓缩，得到浓缩液，并将所述浓缩液均质后加入既定比例的水、复合甜味剂、乳化稳定剂、柠檬酸；得到银耳复合饮料。
该步骤为浓缩以及配制复合饮料的操作，优选按照以下操作进行：
浓缩：采用真空浓缩方法，将水提液浓缩至可溶性固含物为47％的浓缩液，
均质：将调配好的浓缩液在压力为20MPa，温度为55℃的条件下，用均质机均质2-3min；
超高温灭菌：对均质后的料液采用超高温瞬时灭菌，灭菌温度为120℃；
将浓缩液按比例添加水、复合甜味剂、乳化稳定剂、柠檬酸稀释后，60℃温度出料无菌灌装。
接下来，结合以上的内容，对本发明的清热配方、银耳复合饮料及其制备方法举出以下具体的实施例：
实施例1
复合银耳饮料中浓缩液的配制步骤介绍：
本发明所述银耳复合饮料的浓缩液配备按如下步骤进行：
a)检选：银耳选用干燥、呈淡黄色、质地硬脆、无异味及其它杂质的干品，竹荪选用色泽浅黄、大小适中、无霉变、无蛀虫的干品，莲子、百合选用无杂质、无霉变、无 虫眼的干品，莲子须去芯；蛹虫草选用呈金黄色、有清淡膻香味、无霉变无杂质、质地较硬脆的干品，佛手选用外皮橙黄色、果肉浅黄色、质地硬脆、切片干品；
b)料预处理：原料用清水反复漂洗、取出蒂核,沥干；银耳切分成3cm*3cm的小块，竹荪、蛹虫切分成3cm小段，佛手切分成宽3cm的长条；
c)称量：将银耳、百合、莲子、佛手、蛹虫草、原料按比例称量混合；所述述银耳：百合：莲子：佛手：蛹虫草的比例优选为17：5：3：3：1：1。
d)水提取：将混合原料在常温条件下用水浸泡2h，使原料充分溶胀，加入40倍纯净水，加热至沸腾，保持沸腾1.5h，过滤；滤渣用15倍纯净水与沸腾状态提取0.5h，过滤，合并两次滤液；
e)浓缩：采用真空浓缩方法，将水提液浓缩至可溶性固含物为47％的浓缩液。
实施例2
本发明银耳复合饮料的浓缩液配备按如下步骤进行：
检选和原料预处理步骤同实施例1，在此不作赘述。
c)称量：将银耳、百合、莲子、佛手、蛹虫草、原料按比例称量混合；所述述银耳：百合：莲子：佛手：蛹虫草的比例优选为16：4：2：2：0.5：0.5。
d)水提取：将混合原料在常温条件下用水浸泡1.5h，使原料充分溶胀，加入35倍纯净水，加热至沸腾，保持沸腾1.5h，过滤；滤渣用15倍纯净水与沸腾状态提取0.5h，过滤，合并两次滤液；
e)浓缩：采用真空浓缩方法，将水提液浓缩至可溶性固含物为47％的浓缩液。
实施例3
本发明的银耳复合饮料的浓缩液配备按如下步骤进行：
检选和原料预处理步骤同实施例1。
c)称量：将银耳、百合、莲子、佛手、蛹虫草、原料按比例称量混合；所述述银耳：百合：莲子：佛手：蛹虫草的比例优选为20：7：5：5：3：3。
d)水提取：将混合原料在常温条件下用水浸泡2.5h，使原料充分溶胀，加入45倍纯净水，加热至沸腾，保持沸腾1.5h，过滤；滤渣用15倍纯净水与沸腾状态提取0.5h，过滤，合并两次滤液；
e)浓缩：采用真空浓缩方法，将水提液浓缩至可溶性固含物为47％的浓缩液。
实施例4
本发明的银耳复合饮料配比如下：
水60份、浓缩液22份、复合甜味剂8份、乳化稳定剂0.6份、柠檬酸0.1份；
其中，浓缩液由实施例1提供，复合甜味剂包括蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇；且所述蔗糖、蜂蜜、阿巴斯甜、赤藓糖醇的重量比为58:28:1:3；乳化稳定剂包括黄原胶、结冷胶、羧甲基纤维素钠，且所述黄原胶、结冷胶、羧甲基纤维素钠的重量比为4:9:7。
实施例5
本发明的银耳复合饮料配比如下：
水65份、浓缩液30份、复合甜味剂12份、乳化稳定剂0.7份、柠檬酸0.3份；
其中，浓缩液由实施例1提供，复合甜味剂包括蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇；且所述蔗糖、蜂蜜、阿巴斯甜、赤藓糖醇的重量比为31:16:1:3；乳化稳定剂包括黄原胶、结冷胶、羧甲基纤维素钠，且所述黄原胶、结冷胶、羧甲基纤维素钠的重量比为2:4:3。
实施例6
水62份、浓缩液25份、复合甜味剂12份、乳化稳定剂0.7份、柠檬酸0.3份；
其中，浓缩液由实施例1提供,复合甜味剂包括蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇；且所述蔗糖、蜂蜜、阿巴斯甜、赤藓糖醇的重量比为60:30:2:5；乳化稳定剂包括黄原胶、结冷胶、羧甲基纤维素钠，且所述黄原胶、结冷胶、羧甲基纤维素钠的重量比为5:10:8。
以下试验例为以本发明提供的优选实施例1为标准，对该实施例制成的浓缩液通过加入水、复合甜味剂、乳化稳定剂以及柠檬酸等制成银耳复合饮料，探讨出最佳的用量以及组份具体种类，请参考以下实验例：
实验例1本发明银耳复合饮料中加水量研究
原料水煮液经浓缩后可使品质达到均一化，但是浓缩液口感过于黏稠、适应性较差，本发明所述功能性饮料在生产时需用一定量的纯水进行稀释，以改善产品的口感和稳定性。
根据表2的实验结果，当加水比例为2:3～3:2时，稀释液的感官质量逐渐提高；当加水稀释比为3:1时，稀释液的感官得分最高；之后随着稀释比的加大，感官质量逐渐减弱。加水稀释比过多或过少均不利于产品的感官质量。这是由于稀释比小时，稀释液口感过于黏稠，适应性较差，当稀释比过高时，稀释液的固形物含量过低，口感稀薄，香味淡。本发明优选稀释比为纯净水：浓缩液＝3:1。
表2加水稀释比对浓缩液品质的影响
样号 纯净水：浓缩液(V：V) 感官评分
1 2:3 63.7
2 1:1 71.3
3 3:2 80.5
4 3:1 87.1
5 4:1 82.6
6 5:1 77.1
7 6:1 68.9
实验例2本发明银耳复合饮料中复合甜味剂配方研究
各种甜味剂的味质不同，本发明中的银耳、佛手等原料，均有浓郁的气味，单一的甜味剂容易被本发明各原料本身的味道所掩盖。因此，要达到令人满意的甜度，并且减少甜味剂的用量，需进行甜味剂的复配。在实验中，常用的甜味剂有蔗糖、蜂蜜、果葡糖浆、低热能高甜度的阿巴斯甜、赤藓糖醇、安赛蜜和木糖醇。在甜味剂的选择中，首先进行单因素实验。
单因素实验中，将上述7种甜味剂按一定量分别加入预先制备好的稀释液中进行口感评定，发明人在上述7种甜味剂中，选出口感较好的蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇作为本发明的4中甜味剂。
通过单因素实验中选择出的蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇4种甜味剂作为实验因素，每个因素设3个用量作为水平进行L9(34)正交实验，正交设计结果见下表3。采用本实施例中，表1的感官评价方法对9个配方饮料进行品尝。
表3甜味剂复合配方正交实验设计及结果
Figure PCTCN2016076225-appb-000002
从表3中可以看出，4种甜味剂对饮料感官质量影响的大小顺序为D＞A＞B＞C。即影响最大的是赤藓糖醇，再次是蜂蜜，最后是阿巴斯甜。得出甜味剂的最佳组合为A2B2C3D1，因此，复合甜味剂组成配方为蔗糖：蜂蜜：阿巴斯甜：赤藓糖醇＝60:30:2:5。
实验例3本发明银耳复合饮料中乳化稳定剂配方研究
银耳复合饮料中，富含蛋白质、多糖、淀粉等大分子物质，在存放期间容易出现分层沉淀，单一的稳定剂难以保持成分复杂的复合饮料的稳定性，因此，稳定剂的选择至关重要。
现有技术中，常用的稳定剂有黄原胶、结冷胶、卡拉胶、羧甲基纤维素钠、海藻酸钠、阿拉伯胶和琼脂。
本实验例中，首先采用上述7种稳定剂做单因素实验。实验结果如表4所示。
表4稳定剂的种类对饮料稳定性的影响
试验号 稳定剂种类 用量(g/100ml) 稳定率/％ 澄清度
0 空白 0 98.03 一般
1 黄原胶 0.05 98.58 较好
2 结冷胶 0.05 98.43 较好
3 卡拉胶 0.05 97.72 较差
4 羧甲基纤维素钠 0.05 98.29 较好
5 海藻酸钠 0.05 97.88 一般
6 阿拉伯胶和琼胶 0.05 97.38 较差
7 琼脂 0.05 97.16 较差
从表4可知，采用的7种稳定剂从稳定率和澄清度两个方面考虑以黄原胶、结冷胶、羧甲基纤维素钠3种效果较好。与空白组对比发现，卡拉胶、阿拉伯胶和琼脂以0.05g/ml加入饮料后反而引起饮料稳定性的下降，离心沉淀率提高。
根据单因素实验结果，选用黄原胶、冷结胶、羧甲基纤维素钠3种稳定剂进行复配，通过L9(34)正交实验，实验结果如表5所示：
表5乳化稳定剂配方正交实验设计及结果
Figure PCTCN2016076225-appb-000003
根据表5结果极差分析可知，影响复合饮料稳定的主次顺序为黄原胶＞结冷胶＞羧甲基纤维素钠。稳定剂的最佳配比为A3B3C1，即黄原胶0.030g/100ml，结冷胶0.020g/100ml，羧甲基纤维素钠0.015g/100ml。复合稳定剂配方为黄原胶：结冷胶：羧甲基纤维素钠＝5:10:8。
因此，结合上述的实施例以及试验例，得出本发明银耳复合饮料的优选配方：
水60-65份、浓缩液22-30份、复合甜味剂8-12份、乳化稳定剂0.55-0.75份；
其中，所述复合甜味剂包括蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇，且其重量比例为60:30:2:5；所述乳化稳定剂包括黄原胶、结冷胶、羧甲基纤维素钠，所述黄原胶：结冷胶：
羧甲基纤维素钠的比例为5:10:8。
实验例4本发明银耳复合饮料配方优化
为了寻求本发明银耳复合饮料的最优配方。发明人在纯净水60-65重量份范围内、浓缩液22-30重量份范围内、复合甜味剂8-12重量份范围内、乳化稳定剂0.55-0.75重量份范围内、柠檬酸0.1-0.3重量份范围内，选取点值配制饮料，对所配制的饮料进行稳定率测试和感官评分。
实验结果如表6所示：
表6模拟配方组成和实验结果
Figure PCTCN2016076225-appb-000004
13 60.950 30.000 8.000 0.750 0.300 98.67 98.61 76.8 76.90
14 60.000 30.000 9.150 0.750 0.100 98.59 98.61 77.7 77.49
15 65.000 23.950 10.000 0.750 0.300 98.84 98.84 82.8 82.73
16 63.615 26.620 8.915 0.700 0.150 98.83 98.88 80.6 80.12
17 60.000 23.350 12.000 0.550 0.100 98.64 98.66 73.6 75.42
18 65.000 26.150 8.000 0.750 0.100 98.79 98.80 74.5 74.69
19 65.000 26.150 8.000 0.750 0.100 99.04 99.07 74.5 75.42
20 63.615 24.520 10.915 0.75 0.100 98.85 98.82 81.8 82.04
21 60.000 30.000 9.150 0.750 0.100 98.64 98.61 77.2 77.49
22 65.000 22.050 9.150 0.750 0.100 98.78 98.78 81.4 81.38
23 60.000 30.000 9.150 0.550 0.300 98.71 98.75 74.8 74.80
24 62.500 24.650 12.000 0.550 0.300 98.79 98.84 73.9 73.80
25 65.000 26.150 8.000 0.550 0.300 98.80 98.80 75.4 75.42
表6中列出了银耳复合饮料各组分混合调制后饮料的稳定率和感官评分的实验结果以及预测值，利用Design-Expert8.06软件，对响应值稳定率和感官评分的实验值进行二次多项回归拟合，分别建立2个指标(Y稳定率、Y感官评分)的回归模型，其模型方程如下：
Y稳定率
＝98.68A+98.81B+98.90C+35.56D-39.19E+0.20AB-0.73AC+76.15AD+132.85AE+0.070BC+61.49BD+140.81BE+61.94CD+158.21CE+15.95DE
R2＝0.9892，P＜0.001
Y感官评分
＝68.53A+81.86B+47.11C-41111.35D+50429.43E+43.87AB+76.07AC+41781.24AD-51727.25AE+50.93BC+41472.66BD-51914.52BE+42687.97CD-51519.09CE+1291.47DE
R2＝0.9977，P＜0.001
结果表明，2个指标的线性模型都不显著，二次模型都达到0.001的极显著水平，校正后的决定系数R2达到0.9740～0.9944，表明二次模型能很好地拟合各指标与配方比例。
为检测上述2个公式的准确性，做了优化验证配方的实测值与预测值对比试验，结果如表7所示。
表7优化验证配方的实测值与预测值比较
Figure PCTCN2016076225-appb-000005
从表7得知，验证配方的稳定率与感官评分实际值均结晶预测值。根据上述2个公式，可以计算出，本发明银耳复合饮料的最优组合为纯净水62％、浓缩液25％、复合甜味剂12％、乳化稳定剂0.7％、柠檬酸0.3％。
即本发明最为优选的方案中，所述的银耳复合饮料，包括：62％、浓缩液25％、复合甜味剂12％、乳化稳定剂0.7％、柠檬酸0.3％。其中，浓缩液由实施例1提供，而复合甜味剂以及乳化稳定剂分别如试验例2和3所示(即实施例6所提供的银耳复合饮料为最优选实施例)。此外，为了验证其效果，对本发明最优选的实施例提供的银耳复合饮料，进行了以下具体试验。
实验例5本发明银耳复合饮料解热作用研究
实验前准备
1、待测试样品
量取50ML本发明饮料原液(318MG/ML)，加入50ML蒸馏水混匀，配制成159MG/ML的本发明饮料混悬液。
2、阳性对比照品
取安乃近3片(0.5g)，使用研钵磨碎，加入蒸馏水定容为120ML，配制成12.5MG/ML的安乃近溶液。
取一袋清胃黄连丸(9g)，用研钵研碎后，加入蒸馏水溶解，定容至60ML，配制成150MG/ML的清胃黄连溶液。
3、其他
称取干酵母20g，加入生理盐水研磨为均匀的悬液，定容为100ML，配制成20％的小慕悬液。
1KG干姜加蒸馏水4000ML，加热煮沸煎煮，浓缩至1000ML，配制成1g/ml干姜水煎剂，4度保存。
称取干辣椒粉40g，加入30％乙醇，定容至500ml，配制成8％干辣椒粉乙醇混悬液，4度保存。
供试品与阳性对比照药于给药当天配制一次。
4、试验系统和动物饲养管理
4.1动物
4.1.1品系和供应
清洁级SD大鼠，由重庆市中药研究院实验动物研究所提供(生产许可证号：SCXK(渝)2012-0006)
4.1.2年龄、体重
6-8周龄，大约(20+2)g/只
4.1.3动物数量、性别
灌胃给予本发明饮料对干酵母所致SD大鼠发热的解热作用，32只；
灌胃给予本发明饮料对胃热证模型大鼠基础代谢的影响，40只。
4.1.4动物个体识别
根据重庆市中药研究院实验动物研究所SOP，采用记号笔标记的方法进行动物个体标识。
4.2动物饲养
4.2.1笼具
实验动物分组饲养在清洁环境中，饲养设施符合清洁级实验动物的饲养要求。(动物使用合格证号：SCXK(渝)2012-0003)。
4.2.2食物
合格饲料每天添加1次，实验动物自由摄食。
4.2.3饮水
灭菌自来水分装于水瓶中供小鼠自由饮用。
4.3动物饲养房间的环境控制
动物饲养在受控环境中，温度19-24度，日温差不超过4度，湿度23-45％。动物房每天温度通过台式温度计读取并记录，由实验动物研究所保存。维持12小时明暗交替的光照循环，动物房间的换气次数为8次/小时。各项环境控制遵循实验动物研究所的SOP。
实验方法
5.1对干酵母所致SD大鼠发热的解热作用研究
5.1.1检疫环境适应
实验开始前，动物在实验房间内适应6天，每天笼旁观察1次，前三天测肛温1次，选取32只连续2天温度变化不超过0.4度的动物作为受试动物。
5.1.2分组
根据体重随机将大鼠32只，分为4组，每组8只。分别为正常对照组、安乃近组、本发明饮料低剂量组、本发明饮料高剂量组(分别对应表8组别1-4)。
5.1.3给药
表8实验组一给药情况
Figure PCTCN2016076225-appb-000006
5.1.4给药频率和时间
给药第1天、第2天、每天上午、下午各给药一次，间隔6小时，阳性对照组仅在第3天给药，给药第3天当天禁食禁水，于第1次给药后立即注射20％酵母悬液10ml/kg，于注射后4H第2次给药。
5.1.5动物种属、数量、给药途径选择理由
供试品选择灌胃给药是与供试品在使用中的暴露途径一致。
阳性对照药物安乃近选择灌胃给药也是与其临床用药一致。
雄性大鼠是这类试验常选用的动物，数量的选择是基于满足生物学评价和统计学要求的最低数量。
5.1.6测肛温
给药第3天给药前连续2次肛温的平均值为基准，分别计算注射后1、2、4、6、8、9小时的肛温变化值，并比较各组的差异、
5.1.7实验终止
给药后第3天(DAY3)，所有的存活动物吸入CO2安乐死。
5.2对胃热证模型大鼠基础代谢的影响
5.2.1检疫环境适应
实验开始前，动物在试验房间内适应1天，笼旁观察1次。
5.2.2分组
根据体重随机将大鼠40只，分为5组，每组8只，包括空白对照组、模型对照组、清胃黄连丸组、本发明饮料组(第4、5组)。
5.2.3造模前检查
造模前1天检测各组动物24H摄食量、饮水量、粪便量尿量，观察粪便质地，观察尿液颜色并拍照。
5.2.4造模
模型对照组、清胃黄连丸组、本发明饮料组动物灌胃给予1g/ml干姜水煎剂，每天上午给药1次，连续给药10天，实验1～7天给药容积为10ml/kg，8～10天给药容积为20ml/kg；造模第6～7天，动物灌胃给予8％干辣椒粉乙醇混悬液，每天下午给药1次，给药容积为10ml/kg。空白对照组动物按相同给药容积灌胃给予蒸馏水。
5.2.5造模后检查
造模后，观察各组动物舌色(正常、微红、红色粪便质地(正常、干结)及尿液颜色(无色、淡黄、深黄，监测动物24H摄食量、饮水量、粪便量、尿量。
5.2.6给药
详见表9，造模10天后开始给药，给药第1～6天给药前2小时左右，出空白对照组外各组动物灌胃给予8％干辣椒粉乙醇混悬液，10ml/kg。每天在给给予8％干辣椒粉乙醇混悬液后2小时各组给药1次，空白对照组动物按相同给药容积灌胃给予蒸馏水。
表9实验组二给药情况
Figure PCTCN2016076225-appb-000007
5.2.7给药频率和时间
连续给药10天。每天给药一次。
5.2.8动物种属、数量、给药途径选择理由
供试品选择灌胃给药是与供试品在使用中的暴露途径一致。阳性对照药物清胃黄连丸选择灌胃给药也是与其临床用药一致。大鼠是这类试验常选用的动物，数量的选择是基于满足生物学评价和统计学要求的最低数量。
5.2.9给药后检查
5.2.9.1临床观察
给药期结束后，观察各组动物舌色(正常、微红、红色)粪便质地(正常、干结)及尿液颜色(无色、淡黄、深黄)
5.2.9.2摄食量、饮水量、尿量以及粪便量检查
末次给药4小时，将动物放入代谢笼检测24H摄食量、饮水量、粪便量、尿量。[0205]5.2.9.3
以上检查完成后当天，将动物CO2安乐死后进行解剖，肉眼观察胃粘膜表面的一般状态(胃粘膜表面，无充血和糜烂记为0分，轻度充血记为1分，明显充血记为2分，严重充血记为3分，有糜烂记为4分)
5.2.10数据处理
计算给药前后的摄食量、饮水量、尿量以及粪便量变化值，并比较各组间的差异。
实验结果
6.1灌胃给予本发明饮料对干酵母所致SD大鼠发热的解热作用
本发明低剂量组、高剂量组与阴性对照组动物的肛温变化无统计学差异，由表10可见，在20％酵母悬液注射后的发热高峰期8h、9h，高剂量组的肛温增长较阴性对照组缓慢。
表10发热大鼠肛温变化X±SD(℃)
Figure PCTCN2016076225-appb-000008
从表10可以看出，本发明饮料对干酵母所致SD大鼠发热有较好的解热作用，其能够缓解胃热症模型大鼠的饮水量、粪便量，尿量增加等相关症状。
6.2胃粘膜状态
表11不同实验组对供试鼠的胃粘膜分数
分组 空白对照(n) 模型对照(n) 阳性对照(n) 本发明(n)
胃粘膜分数(分) 0.0±0.0(8) 2.0±1.7(8) 1.1±1.8(8) 0.8±1.3(16)
由表11可知，与模型对照组相比，本发明饮料组整体胃粘膜充血现象较轻，胃粘膜病变分数低于模型对照组。证实了该复合饮料具有缓解胃粘膜充血的症状，具有一定的清胃热效果。
综上，本发明提供的清热配方以及以其制成的银耳复合饮料，清热效果较佳。并且采用本发明清热配方配制的银耳复合饮料，在银耳复合饮料的配方上做了最优化。并且对复合饮料的复合甜味剂与乳化稳定剂的配比进行了创造性的选择，使本发明所述银耳复合饮料具有清热功能的同时，还具有较佳的稳定性与感官。
尽管已用具体实施例来说明和描述了本发明，然而应意识到，在不背离本发明的精神和范围的情况下可以作出许多其它的更改和修改。因此，这意味着在所附权利要求中包括属于本发明范围内的所有这些变化和修改。

Claims (10)

  1. 一种清热配方，其特征在于，包括如下重量份组分：银耳15-20份、百合3-7份、莲子1-5份、佛手1-5份、蛹虫草0.5-3份、竹荪0.5-3份。
  2. 如权利要求1所述的清热配方，其特征在于，包括如下重量份组分：银耳16-19份、百合4-6份、莲子2-4份、佛手2-4份、蛹虫草0.5-2份、竹荪0.5-2份。
  3. 一种银耳复合饮料，其特征在于，包括水以及浓缩液，所述浓缩液由权利要求1或2所述的清热配方加工而成。
  4. 如权利要求3所述的银耳复合饮料，其特征在于，按照重量份数计，其原料组份包括：
    水60-65份、浓缩液22-30份、复合甜味剂8-12份。
  5. 如权利要求4所述的银耳复合饮料，其特征在于，还包括乳化稳定剂0.55-0.75份。
  6. 如权利要求5所述的银耳复合饮料，其特征在于，还包括柠檬酸0.1-0.3份。
  7. 如权利要求6所述的银耳复合饮料，其特征在于，按照重量份数计，其原料组份包括：
    水61-64份、浓缩液23-29份、复合甜味剂9-11份、乳化稳定剂0.6-0.7份、柠檬酸0.3份。
  8. 如权利要求4-7任一所述的银耳复合饮料，其特征在于，所述复合甜味剂包括：蔗糖、蜂蜜、阿巴斯甜和赤藓糖醇；
    且所述蔗糖、蜂蜜、阿巴斯甜、赤藓糖醇的重量比为(58-62):(28-32):(1-2):(3-6)。
  9. 如权利要求5-7任一所述的银耳复合饮料，其特征在于，所述乳化稳定剂包括：黄原胶、结冷胶、羧甲基纤维素钠；
    且所述黄原胶、结冷胶、羧甲基纤维素钠的重量比为(4-6)：(9-12)：(7-9)。
  10. 一种制备银耳复合饮料的方法，其特征在于，包括如下步骤：
    1)、将银耳、百合、去芯后莲子、佛手、竹荪以及蛹虫草清洗、沥干后按照既定的重量份数混合，得到预处理原料；
    2)、将所述预处理原料浸泡后加水煎煮，并进行过滤后得到滤液；
    3)、将所述滤液浓缩，得到浓缩液，并将所述浓缩液均质后加入既定比例的水、复合甜味剂、乳化稳定剂、柠檬酸；得到银耳复合饮料。
PCT/CN2016/076225 2015-04-21 2016-03-14 一种清热的复合饮料及其制备方法 WO2016169353A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201510189353.5A CN104738597A (zh) 2015-04-21 2015-04-21 一种清热配方、银耳复合饮料及其制备方法
CN201510189353.5 2015-04-21

Publications (1)

Publication Number Publication Date
WO2016169353A1 true WO2016169353A1 (zh) 2016-10-27

Family

ID=53579297

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2016/076225 WO2016169353A1 (zh) 2015-04-21 2016-03-14 一种清热的复合饮料及其制备方法

Country Status (2)

Country Link
CN (1) CN104738597A (zh)
WO (1) WO2016169353A1 (zh)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110604305A (zh) * 2019-10-17 2019-12-24 北京汉后中医研究院 燕窝胶原蛋白肽阿胶复合饮品
CN113632898A (zh) * 2021-07-27 2021-11-12 华南农业大学 一种佛手香黄饮料及其制备和应用
CN115088794A (zh) * 2022-06-24 2022-09-23 成都大学 一种鲜果复合饮料及其制备方法
CN115211480A (zh) * 2022-06-22 2022-10-21 嘉应学院 一种复配茶固体饮料及其生产方法
CN115428939A (zh) * 2022-09-27 2022-12-06 宁德银康生物科技有限公司 一种速食冻干银耳羹及其制备方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104738597A (zh) * 2015-04-21 2015-07-01 重庆市中药研究院 一种清热配方、银耳复合饮料及其制备方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101618050A (zh) * 2009-07-23 2010-01-06 无限极（中国）有限公司 一种具有增强免疫力功能的复合真菌多糖及其应用
CN102309052A (zh) * 2011-06-27 2012-01-11 天津市恒安食品有限公司 菌菇饮料及其制备方法
CN103393123A (zh) * 2013-06-27 2013-11-20 天长市白塔湖食品有限公司 一种灌装莲子羹及其生产工艺
CN103564090A (zh) * 2012-07-23 2014-02-12 梁悦华 一种陈皮虫草茶饮料及其制备方法
CN104305388A (zh) * 2014-10-09 2015-01-28 福建乐隆隆食品科技有限公司 银耳百合莲子汤及其制备方法
CN104305181A (zh) * 2014-10-10 2015-01-28 济南舜景医药科技有限公司 竹荪复合保健饮品制作工艺
CN104738597A (zh) * 2015-04-21 2015-07-01 重庆市中药研究院 一种清热配方、银耳复合饮料及其制备方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101618050A (zh) * 2009-07-23 2010-01-06 无限极（中国）有限公司 一种具有增强免疫力功能的复合真菌多糖及其应用
CN102309052A (zh) * 2011-06-27 2012-01-11 天津市恒安食品有限公司 菌菇饮料及其制备方法
CN103564090A (zh) * 2012-07-23 2014-02-12 梁悦华 一种陈皮虫草茶饮料及其制备方法
CN103393123A (zh) * 2013-06-27 2013-11-20 天长市白塔湖食品有限公司 一种灌装莲子羹及其生产工艺
CN104305388A (zh) * 2014-10-09 2015-01-28 福建乐隆隆食品科技有限公司 银耳百合莲子汤及其制备方法
CN104305181A (zh) * 2014-10-10 2015-01-28 济南舜景医药科技有限公司 竹荪复合保健饮品制作工艺
CN104738597A (zh) * 2015-04-21 2015-07-01 重庆市中药研究院 一种清热配方、银耳复合饮料及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SUN, XUDONG: "Holiday light healthy soup, thick soup and congee", FAMILY LIFE GUIDE, 31 December 2005 (2005-12-31), pages 32 and 33 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110604305A (zh) * 2019-10-17 2019-12-24 北京汉后中医研究院 燕窝胶原蛋白肽阿胶复合饮品
CN113632898A (zh) * 2021-07-27 2021-11-12 华南农业大学 一种佛手香黄饮料及其制备和应用
CN115211480A (zh) * 2022-06-22 2022-10-21 嘉应学院 一种复配茶固体饮料及其生产方法
CN115088794A (zh) * 2022-06-24 2022-09-23 成都大学 一种鲜果复合饮料及其制备方法
CN115428939A (zh) * 2022-09-27 2022-12-06 宁德银康生物科技有限公司 一种速食冻干银耳羹及其制备方法

Also Published As

Publication number Publication date
CN104738597A (zh) 2015-07-01

Similar Documents

Publication Publication Date Title
WO2016169353A1 (zh) 一种清热的复合饮料及其制备方法
CN104012807B (zh) 一种畜禽用抗病毒复合维生素预混合饲料制剂和制备方法及其应用
CN102940086B (zh) 青稞奶茶及其制备方法
CN101999575B (zh) 一种增强机体免疫力并能控制糖尿病的产品
US10335447B2 (en) Solid beverage for conditioning Qi deficiency constitution and method for producing the same
WO2020073869A1 (zh) 盐肤木果实或其提取物的用途
KR20100106880A (ko) 헛개나무 어린가지 추출물을 포함하는 간보호 효과용 식품 조성물
CN104304679B (zh) 一种复合维生素c、e免疫多糖微乳液制剂及其制备方法和应用
KR100715653B1 (ko) 성장촉진효과를 나타내는 식품
CN107960508A (zh) 一种补肾和消除疲劳、改善睡眠的压片糖果
CN104824303A (zh) 儿童加锌巧克力奶糖
KR20110125295A (ko) 땅빈대를 주원료로 한 건강보조식품 및 그 제조방법
CN101703296A (zh) 一种榆黄蘑饮料及其制备方法
CN103750066B (zh) 一种增强免疫力改善肉质的中草药复合鸭饲料
US10595547B2 (en) Solid drink for regulating qi-depression constitution and processing method thereof
CN103610048B (zh) 对化学性肝损伤有辅助保护功能的保健食品及其制备方法
CN101120750B (zh) 银杏蜂产品的制备方法
CN103815080B (zh) 苦荞速溶茶及其制备方法
CN107691372A (zh) 一种豪猪养殖方法
CN105595020A (zh) 一种用于母羊产后的保健饲料
CN103859520A (zh) 有助于改善睡眠功能的刺五加果口服液及制备方法
KR101439792B1 (ko) 저체중 개선 및 호흡기능 개선용 한약 조성물, 이로부터 추출된 약재 추출물 및 이들의 제조 방법
CN103445215B (zh) 一种能够预防酒精性肝损伤的禽蛋干
KR100974584B1 (ko) 땅빈대를 포함한 건강보조식품 및 그 제조방법
CN108029605A (zh) 提高青蟹体重的养殖方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16782501

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16782501

Country of ref document: EP

Kind code of ref document: A1