CN103704722A - 一种枸杞浓缩汁的制备方法及应用 - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
本发明具体公开的是一种枸杞浓缩汁的制备方法及应用，该枸杞浓缩汁是以枸杞干果为基本原料，经粉碎处理，煮沸、分段保温自然放置，离心处理、减压浓缩而制成，该浓缩汁经真空干燥或喷雾干燥或烘箱干燥，经粉碎、过筛得枸杞粉产品。本发明产品具有独特的枸杞风味，且滋养成分丰富，可以调配后直接饮用，也可以加工成固体或饮料、酒制品、调味品、食品、营养补充品使用，起到枸杞的有益保健功效。
Description
技术领域
本发明属于食品加工领域，具体涉及一种枸杞浓缩汁的制备方法及应用。
背景技术
枸杞，又称枸杞子，为茄科落叶植物（Lycium chintnse）或宁夏枸杞（Lycium barbarum）的成熟果实，是著名滋补性中药，被国家***列入《既是食品又是药品的物品名单》。功能滋阴补血，益精明目。《神农本草经》称：“久服坚筋骨，轻身不老，耐寒暑”。《药性论》谓能 “补精气诸不足，明目安神，令人长寿”。中医用于肝肾不足、精血虚损所致之腰膝酸软、头晕耳鸣等。现代药理研究结果表明，枸杞尚有降血脂、降压、降血糖等作用，并能增强机体免疫功能；使红细胞SOD活性升高。其多糖有抗氧化作用，实验结果还表明，本品对维护老年人体细胞的正常发育、提高DNA的修复能力及促使衰老细胞向年轻方向逆转都起着有益的作用。枸杞的化学成分主要含有枸杞多糖（LBP）、甜菜碱，类胡萝卜素及类胡萝卜素酯、维生素C、多种氨基酸及多种微量元素。枸杞因产地不同而成分含量略有差异，一等品枸杞总糖含量为39.50%，还原糖33.4%，果糖7.24%，蔗糖5.5%，醛基糖16.7%；微量元素主要为锌、铁、铜含量为主；枸杞中含有19种氨基酸（包括8种必需氨基酸），氨基酸总量为9.14%（张连富等.药食兼用资源与生物活性成分，化学工业出版社，2005年9月第1版，第171页）。枸杞品味甘美、营养丰富，我国对枸杞的药用及食用的历史悠久，作为营养滋补性食用主要有干果、药膳和菜肴，近年来开发成饮料、酒类、烘干果、枸杞粉、枸杞果脯等产品供应市场，不同程度地满足了市场的部分需求，但是，作为一种具有很高营养价值和保健功效的枸杞还远远没有融入到平常百姓的生活中去，使得枸杞还不能得到广泛的应用而使更多的人受益。
徐州绿之野生物食品公司的一种生物发酵黑枸杞及其加工方法，发明申请（申请号：201310160408.0）是将枸杞子通过乳酸菌发酵再置入特定的恒温恒湿条件下经过特定的时间，经过自然发酵制得，通过发酵制得的黑枸杞其营养物质得到有效转化和提高，提升了还原糖和氨基酸的含量，经检测氨基酸总量达14.22%，较发酵前的9.14%提高了55.58%，还原糖含量达38.16%，较发酵前的33.4%提高了14.25%，有效提升了枸杞营养品质。一种黑枸杞保健食品及其制备方法（申请号：201310160407.6）则是将枸杞子放入可调控温湿箱中，在特定的温度和湿度环境自身发酵制成，其营养成分也较发酵前有较大的提升，其中总糖含量为42.4%，较发酵前的33.4%提高了27.0%，氨基酸总量达13.31%，较发酵前的9.14%提高了45.62%，以上的技术效果是采用枸杞果为原料进行生产，其产品则也是为整 枸杞子应用，其生产则需要特定的设备和条件，要将其加工成适宜食品工业使用的原料，还要经过煎煮、熬汁、浓缩等工艺步骤，产品的再加工一是在加工过程中原材料也受到损失，再之也增加工业成本。
发明内容
本发明根据现有技术的不足，提供一种直接制备枸杞浓缩汁的方法，直接加工生产可以直接应用的且营养成分丰富的枸杞汁或浓缩汁或枸杞粉，其制备省时、方便、可控，适宜工业化生产。
本发明的目的在于提供一种枸杞浓缩汁的制备方法。
本发明的目的还在于提供一种枸杞浓缩汁的应用。
本发明的技术方案是通过以下方法实现的。
一种枸杞浓缩汁的制备方法，它包括以下顺序步骤：
（1）选择质厚、果实肥大、熟透的枸杞干果原料，用清水清洗干净，并沥干水分备用；
（2）将沥干水分后的枸杞放入破碎机中进行快速粉碎处理，迅速加入物料10倍的含有质量比0.08%的柠檬酸和0.05%的抗坏血酸混合液，防止变色；
（3）将上述混合物料置于发酵罐内，加热至100℃煮沸60分钟后，调整温度至88-92℃保温自然放置34-36小时，再调整温度为65-75℃，保温自然放置144-168小时，从发酵罐出料口放出混合物先经100目工业滤布过滤，得滤液；
（4）将滤液进行二段式离心处理，分别用1000r/min离心25分钟和12000r/min离心20分钟各一次，即得到枸杞汁；
（5）将枸杞汁进行减压浓缩，浓缩温度为40-50℃，真空度为0.02-0.08Mpa，浓缩比例为1/20，得到枸杞浓缩汁产品。
本发明是将枸杞在控制温度和时间下进行的自然发酵过程，也即为拉美德反应过程，发酵后的汁液，经过滤、二段式离心得到枸杞发酵汁，再经减压浓缩得到枸杞浓缩汁产品。
上述产品经真空干燥或喷雾干燥或烘箱干燥，使水分含量在3.5%以下，经粉碎、过筛即可得到枸杞粉。
本发明所述的枸杞浓缩汁可应用于酒、软饮料、固体饮料制品，调味制品，如汤料、调味汁等，食品制品如饼干、糕点、面包、面条、馒头等，保健食品制品，如片剂、颗粒剂、硬胶囊、软胶囊、口服液等剂型中。
本发明是利用高温在有效的时间内经过自然放置，使物料产生美拉德反应，故其最终褐变为黑枸杞浓缩汁，其工艺也是一个自然发酵过程，枸杞中的蛋白质、糖类成分，通过发酵使其氨基酸和还原糖的成分得到提升，所以产品具有发酵后的独特的枸杞风味，且滋养成分丰富，可以调配后直接饮用，也可用于上述所述的各种加工制品的原材料，作为营养补充品使用，可有效发挥枸杞的降血糖、降血脂等有益功效，起到保健的作用。
本发明产品和现有的黑枸杞加工产品相比，具有制作工艺简单、省工、省时，利于规模性生产的优点，还具有应用方便、应用范围广泛的特点。
具体实施方式
实施例1
取经挑选的质原、果实肥大、熟透的枸杞干果100公斤，用清水清洗干净并沥干水分后，放入破碎机中进行快速粉碎后，迅速加入1000公斤含有0.08%的柠檬酸和0.05%的抗坏血酸混合液中，搅拌均匀，置入发酵罐内，加热至100℃煮沸60分钟后，调整温度至88℃，保温自然发酵36小时，再调整温度为75℃，保温自然发酵144小时后，放出物料，经100目工业滤布过滤得滤液，将滤液分别进行1000/min离心25分钟和12000r/min离心20分钟各一次，制得枸杞汁1068公斤。
实施例2
取经挑选的质原、果实肥大、熟透的枸杞100公斤，用清水清洗干净并沥干水分后，放入破碎机中进行快速粉碎后，迅速加入1000公斤含有0.08%的柠檬酸和0.05%的抗坏血酸混合液中，搅拌均匀，置入发酵罐内，加热至100℃煮沸60分钟后，调整温度至92℃，保温自然发酵34小时，再调整温度为65℃，保温自然发酵168小时后，放出物料，经100目工业滤布过滤得滤液，将滤液分别进行1000/min离心25分钟和12000r/min离心20分钟各一次，制得枸杞汁1070公斤。再经减压薄膜蒸发浓缩，控制浓缩温度为40℃、真空度为0.08Mpa，得53.5公斤黑枸杞浓缩汁。
实施例3
取经挑选的质原、果实肥大、熟透的枸杞100公斤，用清水清洗干净并沥干水分后，放入破碎机中进行快速粉碎后，迅速加入1000公斤含有0.08%的柠檬酸和0.05%的抗坏血酸混合液中，搅拌均匀，置入发酵罐内，加热至100℃煮沸60分钟后，调整温度至90℃，保温自然发酵35小时，再调整温度为70℃，保温自然发酵150小时后，放出物料，经100目工业滤布过滤得滤液，将滤液分别进行1000/min离心25分钟和12000r/min离心20分钟各一次，制得黑枸杞汁1072公斤，再经减压薄膜蒸发浓缩，控制浓缩温度为45℃、压力0.06Mpa，得53.6公斤枸杞浓缩汁，将53.6公斤浓缩汁在进口风135℃，出口风65℃条件下喷雾干燥，得枸杞粉29.48公斤，含水量3.1%，再经粉碎，过80目筛得枸杞粉。
实施例4 枸杞酒的制备
以枸杞浓缩汁、白酒按1：50～5：25比例调和搅拌均匀后，置入10℃以下环境陈化60天后，经过滤液，灌装得到枸杞酒。
实施例5 枸杞黄酒的制备
取枸杞浓缩汁、黄酒酒按2：65～10：90比例调和后，置入10℃环境陈化25天后，经过滤、灭菌灌装得到枸杞黄酒。
实施例6 包括枸杞汁的软饮料的制备，以下列原料按照一般的软饮料的制备方法生产。
枸杞汁 500g
木糖醇 80g
维生素C 0.5g
胱胺酸 6g
柠檬酸 2.5g
纯净水 411ml
实施例7 枸杞面条的制备
采用传统的面条生产方法生产
枸杞浓缩汁 100g
食盐 10g
面粉 800g
饮用水 适量
实施例8 枸杞饼干的制备
采用传统的饼干生产方法生产
黄油50g，打碎的葵花籽仁50g，枸杞粉20g，花生油40g，鸡蛋1个，泡打粉3g，奶粉50g，白砂糖60g，食盐5g，全麦粉220g。
实施例9 调味汁的制备，采用传统的调味品生产方法，枸杞浓缩汁20%，姜汁5%，味精6%，鸟苷酸钠2%，白糖2%，酿造酱油65%。
实施例10：汤料的配方
采用传统的调味品生产方法生产
枸杞粉20%，食盐5%，味精5%，白糖10%，虾粉20%，胡椒粉3%，八角粉1%，姜粉5%，花椒粉1%，大蒜粉5%，淀粉25%。
实施例11：软胶囊的制备
以下列原料按一般软胶囊的常规生产方法生产
枸杞粉100mg，聚乙二醇400（PEG 400）300mg，聚氧乙烯40氢化蓖麻油65mg，1，2-丙二醇 35mg
实施例12：颗粒剂的制备
以下列原料按一般颗粒剂的生产方法生产
枸杞粉15%，糖粉57%，维生素C 0.25%，胱氨酸2.5%，柠檬酸4%，羧甲基淀粉钠1%，麦芽糊精20%，枸杞香精0.25%。
实施例13：片剂的制备
以下列原料按一般片剂的生产方法生产
枸杞粉50mg，微晶纤维素40mg，淀粉250mg，糖粉100mg，糊精60mg，硬脂酸镁适量。
实施例14：口服液的制备
以下列原料按一般口服液的生产方法生产
枸杞浓缩汁100ml，枸椽酸1g，复合维生素B溶液50ml，单糖浆100ml，食用香精1ml,蒸馏水加至1000ml。
Claims (6)
1.一种枸杞浓缩汁的制备方法，其特征在于，包括以下顺序步骤：
（1）选择质厚、果实肥大、熟透的枸杞干果原料，用清水清洗干净，并沥干水分备用；
（2）将沥干水分后的枸杞放入破碎机中进行快速粉碎处理，迅速加入物料10倍的含有质量比0.08%的柠檬酸和0.05%的抗坏血酸混合液，防止变色；
（3）将上述混合物料置于发酵罐内，加热至100℃煮沸60分钟后，调整温度至88-92℃保温自然放置34-36小时，再调整温度为65-75℃，保温自然放置144-168小时，从发酵罐出料口放出混合物先经100目工业滤布过滤，得滤液；
（4）将滤液进行二段式离心处理，分别用1000r/min离心25分钟和12000r/min离心20分钟各一次，即得到枸杞汁；
（5）将枸杞汁进行减压浓缩，浓缩温度为40-50℃，真空度为0.02-0.08Mpa，浓缩比例为1/20，得到枸杞浓缩汁产品。
2.根据权利要求1所述的枸杞浓缩汁的制备方法，其特征在于：所述的产品经真空干燥或喷雾干燥或烘箱干燥，使水分含量在3.5%以下，经粉碎、过筛得到枸杞粉。
3.一种如权利要求1所述的方法制得枸杞浓缩汁产品。
4.根据权利要求1所述的枸杞浓缩汁在饮料及酒制品中的应用。
5.根据权利要求1所述的枸杞浓缩汁在调味制品中应用。
6.根据权利要求1所述的枸杞浓缩汁在食品及保健食品中的应用。
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