CN104000264A - 一种荚果蕨饮料及其制备方法 - Google Patents
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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
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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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种荚果蕨饮料及其制备方法，1000mL该饮料包含90～180mg荚果蕨黄酮、980～1420mg荚果蕨甾酮、340～630mg荚果蕨三萜、5～15g木糖醇、200～700mg环己基氨基磺酸钠、5～10mg碳酸钾、60～200mg柠檬酸，其余为纯净水。该饮料的制备方法是先以碳酸钾水溶液为提取剂，超声提取荚果蕨茎叶中的荚果蕨黄酮、甾酮、三萜，然后用AB-8大孔吸附树脂分离纯化，在与其余物质混合制备而成。本发明饮料中不添加蔗糖、人工香精、色素、防腐剂，口味纯正，微甜爽口，各项指标均满足国家果、蔬汁饮料卫生标准，是纯真的天然功能性饮料，对中老年人群尤为适宜。
Description
技术领域
本发明属于饮料技术领域，具体涉及一种荚果蕨饮料及其制备方法。
背景技术
目前市场上销售的饮料品种很多，有可口可乐、雪碧、芬达等各种碳酸饮料；苹果汁、桑葚汁、柠檬汁、红枣饮料等果汁饮料，这些果汁饮料中含糖量较高，饮用后容易诱发肥胖，特别是高血压、高血脂、高血糖和糖尿病人不能饮用；此外，还有红牛、启力、乐虎等功能性饮料，这些饮料含些许咖啡因，对人体有一定的亢奋作用，饮用过多会刺激肝、肾从而引发病变。荚果蕨的相关产品也有很多，如荚果蕨蔬菜、荚果蕨罐头、蕨根粉等，这些产品营养价值丰富但多为荚果蕨的粗加工产品，对荚果蕨有效成分的利用率较低。荚果蕨中甾酮、三萜、黄酮类物质能有效清除血管内沉积的胆固醇，疏通血管，从而保持毛细血管正常的活性，减少血管通透性、促进细胞增生和防止血细胞凝聚，防止维生素C在体内积蓄，增强人体的免疫功能，还具有抗炎、抗过敏、利尿、解痉、镇咳、降血糖、降血脂、治疗风湿、抗氧化、保肝等功效，临床上常用于防治脑溢血、高血压、视网膜出血、紫癜、急性出血性肾炎、慢性气管炎、血管发脆、血管渗透压不正常等病症，还可用来预防和治疗糖尿病及合并高血脂症。含荚果蕨有效成分的功能性食品对中老年及糖尿病、高血压和高血脂等人群尤为适宜。经检索，荚果蕨中黄酮、甾酮、三萜的用途已有相关报道，但目前尚未发现用荚果蕨中有效成分制备饮料的文献报道和专利。
发明内容
本发明所要解决的技术问题在于克服上述饮料的缺点，提供一种不含蔗糖、营养丰富的荚果蕨饮料，同时为该饮料提供一种制备方法。
解决上述技术问题所采用的技术方案是1000mL该饮料由下述质量配比的原料制成：
上述的荚果蕨饮料1000mL优选由下述原料组成：
上述的荚果蕨饮料的制备方法由下述步骤组成：
1、取荚果蕨茎叶，60℃烘干，粉碎至粒度≤0.3mm，得到荚果蕨粉，将荚果蕨粉装入超声提取器内，加入0.2mol/L的碳酸钾水溶液，静置15分钟，再加入纯净水，荚果蕨粉与碳酸钾水溶液、纯净水的质量比为1:3～5:10～15，用频率为4kHz、功率为250～400W的超声波提取，提取温度为55～70℃，提取时间为30～60分钟，分离提取液，残渣按上述方法再提取一次，合并两次的提取液，将提取液用硅藻土过滤机过滤，滤液过AB-8大孔吸附树脂进行分离纯化，上样流速为2.0～3.5BV/h，上样量为4～6倍树脂床体积，洗脱剂是体积分数为60％的食用乙醇水溶液，洗脱液流速为1～3BV/h，洗脱量为3～7倍树脂床体积，收集洗脱液，洗脱液减压浓缩后在-40℃下减压冷冻干燥，得到荚果蕨黄酮、荚果蕨甾酮、荚果蕨三萜的混合物，混合物中荚果蕨黄酮占5％～10％荚果蕨甾酮占56％～77％、荚果蕨三萜占18％～35％。
2、按照上述1000mL荚果蕨饮料的原料配比，将步骤1得到的混合物与碳酸 钾、柠檬酸、木糖醇、环己基氨基磺酸钠、纯净水混合均匀，制成饮料原液。
3、将饮料原液依次用1μm和0.45μm滤膜的过滤器过滤，过滤后的饮料原液灌装，封口，65℃杀菌30分钟，制备成荚果蕨饮料。
本发明饮料中不添加蔗糖、人工香精、色素、防腐剂，口味纯正，微甜爽口，是纯真的天然功能性饮料。本发明饮料按国家果、蔬汁饮料卫生标准(GB1929'1-2003)进行了检测，砷、铅、铜重金属含量符合国家果、蔬汁饮料卫生标准，细菌总数、大肠菌群、致病菌符合国家果、蔬汁饮料卫生标准，可作为钦料，对中老年人群尤为适宜。本发明饮料的制备方法克服了荚果蕨粗加工产品对有效成分利用率低等缺点，利用先进简便的超声提取技术和大孔吸附树脂纯化技术，制得纯度较高的荚果蕨有效成分，增加了单位产品的营养含量。
具体实施方式
下面结合实施例对本发明进一步详细说明，但本发明的保护范围不仅限于这些实施例。
实施例1
以制备1000mL荚果蕨饮料为例，它由下述原料组成：
其制备方法如下：
1、取荚果蕨茎叶，60℃烘干，粉碎至粒度≤0.3mm，得到荚果蕨粉，将荚果蕨粉装入超声提取器内，加入0.2mol/L的碳酸钾水溶液，静置15分钟，再加入纯净水，荚果蕨粉与碳酸钾水溶液、纯净水的质量比为1:5:12，用频率为4kHz、功率为300W的超声波提取，提取温度为63℃，提取时间为39分钟，分离提取液，残渣按上述方法再提取一次，合并两次的提取液，将提取液用硅藻土过滤机过滤， 滤液过AB-8大孔吸附树脂进行分离纯化，上样流速为2.5BV/h(BV/h表示树脂床体积/小时)，上样量为5倍树脂床体积，洗脱剂是体积分数为60％的食用乙醇水溶液，洗脱流速为1.5BV/h，洗脱量为7倍树脂床体积，收集洗脱液，将洗脱液在0.05MPa、45℃条件下浓缩，回收乙醇，然后将浓缩物在-40℃下减压冷冻干燥，得到荚果蕨黄酮、荚果蕨甾酮、荚果蕨三萜的混合物，混合物的提取率为90％(提取率根据公式：提取率＝实际提取物质质量/理论含量×100％计算)，混合物中荚果蕨黄酮为160mg、荚果蕨甾酮为1320mg、荚果蕨三萜为540mg。
2、将步骤1得到的混合物与10mg碳酸钾、150mg柠檬酸、5g木糖醇、200mg环己基氨基磺酸钠加入纯净水中，并用纯净水定容至1000mL，混合均匀，制成饮料原液。
3、将饮料原液依次用1μm和0.45μm滤膜的过滤器过滤，过滤后的饮料原液灌装，封口，65℃杀菌30分钟，制备成荚果蕨饮料。
实施例2
以制备1000mL荚果蕨饮料为例，它由下述原料组成：
其制备方法为：在实施例1的步骤1中，取荚果蕨茎叶，60℃烘干，粉碎至粒度≤0.3mm，得到荚果蕨粉，将荚果蕨粉装入超声提取器内，加入0.2mol/L的碳酸钾水溶液，静置15分钟，再加入纯净水，所用荚果蕨粉与碳酸钾水溶液、纯净水的质量比为1:3:15，用频率为4kHz、功率为400W的超声波提取，提取温度为70℃，提取时间为30分钟，分离提取液，残渣按上述方法再提取一次，合并两次的提取液，将提取液用硅藻土过滤机过滤，滤液过AB-8大孔吸附树脂进行分离纯化，上样流速为3.5BV/h，上样量为4倍树脂床体积，洗脱剂是体积分数为60％ 的食用乙醇水溶液，洗脱流速为2.5BV/h，洗脱量为3倍树脂床体积，收集洗脱液，将洗脱液在0.07MPa、45℃条件下浓缩，回收乙醇，然后将浓缩物在-40℃下减压冷冻干燥，得到荚果蕨黄酮、荚果蕨甾酮、荚果蕨三萜的混合物，混合物的提取率为72％，混合物中荚果蕨黄酮为97mg、荚果蕨甾酮为990mg、荚果蕨三萜为520mg。其他步骤与实施例1相同，制备成荚果蕨饮料。
实施例3
以制备1000mL荚果蕨饮料为例，它由下述原料组成：
其制备方法为：在实施例1的步骤1中，取荚果蕨茎叶，60℃烘干，粉碎至粒度≤0.3mm，得到荚果蕨粉，将荚果蕨粉装入超声提取器内，加入0.2mol/L的碳酸钾水溶液，静置15分钟，再加入纯净水，所用荚果蕨粉与碳酸钾水溶液、纯净水的质量比为1:4:10，用频率为4kHz、功率为250W的超声波提取，提取温度为55℃，提取时间为60分钟，分离提取液，残渣按上述方法再提取一次，合并两次的提取液，将提取液用硅藻土过滤机过滤，滤液过AB-8大孔吸附树脂进行分离纯化，上样流速为2.5BV/h，上样量为6倍树脂床体积，洗脱剂是体积分数为60％的食用乙醇水溶液，洗脱流速为3BV/h，洗脱量为5倍树脂床体积，收集洗脱液，将洗脱液在0.06MPa、50℃条件下浓缩，回收乙醇，然后将浓缩物在-40℃下减压冷冻干燥，得到荚果蕨黄酮、荚果蕨甾酮、荚果蕨三萜的混合物，混合物的提取率为83％，混合物中荚果蕨黄酮为90mg、荚果蕨甾酮为1420mg、荚果蕨三萜为340mg。其他步骤与实施例1相同，制备成荚果蕨饮料。
实施例4
以制备1000mL荚果蕨饮料为例，它由下述原料组成：
其制备方法为：在实施例1的步骤1中，取荚果蕨茎叶，60℃烘干，粉碎至粒度≤0.3mm，得到荚果蕨粉，将荚果蕨粉装入超声提取器内，加入0.2mol/L的碳酸钾水溶液，静置15分钟，再加入纯净水，所用荚果蕨粉与碳酸钾水溶液、纯净水的质量比为1:3:15，用频率为4kHz、功率为350W的超声波提取，提取温度为65℃，提取时间为50分钟，分离提取液，残渣按上述方法再提取一次，合并两次的提取液，将提取液用硅藻土过滤机过滤，滤液过AB-8大孔吸附树脂进行分离纯化，上样流速为2.8BV/h，上样量为5倍树脂床体积，洗脱剂是体积分数为60％的食用乙醇水溶液，洗脱液流速为1.5BV/h，洗脱量为5倍树脂床体积，收集洗脱液，将洗脱液在0.06MPa、45℃条件下浓缩，回收乙醇，然后将浓缩物在-40℃下减压冷冻干燥，得到荚果蕨黄酮、荚果蕨甾酮、荚果蕨三萜的混合物，混合物的提取率为86％，混合物中荚果蕨黄酮为180mg、荚果蕨甾酮为1100mg、荚果蕨三萜为630mg。其他步骤与实施例1相同，制备成荚果蕨饮料。
为了验证本发明的有益效果，发明人对本发明实施例1制备的荚果蕨饮料进行了测试，各种测试如下：
1、感官检验
色泽：浅棕色。
口感：口味纯正，微甜爽口，有青草香味。
澄清度：透明，无肉眼可见杂质，允许有少量沉淀。
2、产品卫生指标检测结果
按照国家标准果、蔬汁饮料卫生标准(GB19297-2003)进行检测，检测结果见表1。
表1 卫生指标检测结果
由上述检测结果可见，本发明荚果蕨饮料的各项指标均满足国家对于果、蔬汁饮料的卫生指标，且产品口味纯正，微甜爽口。
Claims (3)
1.一种荚果蕨饮料，其特征在于1000mL该饮料由下述原料组成：
2.根据权利要求1所述的荚果蕨饮料，其特征在于1000mL该饮料由下述原料组成：
3.一种权利要求1的荚果蕨饮料的制备方法，其特征在于它由下述步骤组成：
(1)取荚果蕨茎叶，60℃烘干，粉碎至粒度≤0.3mm，得到荚果蕨粉，将荚果蕨粉装入超声提取器内，加入0.2mol/L的碳酸钾水溶液，静置15分钟，再加入纯净水，荚果蕨粉与碳酸钾水溶液、纯净水的质量比为1:3～5:10～15，用频率为4kHz、功率为250～400W的超声波提取，提取温度为55～70℃，提取时间为30～60分钟，分离提取液，残渣按上述方法再提取一次，合并两次的提取液，将提取液用硅藻土过滤机过滤，滤液过AB-8大孔吸附树脂进行分离纯化，上样流速为2.0～3.5BV/h，上样量为4～6倍树脂床体积，洗脱剂是体积分数为60％的食用乙醇水溶液，洗脱液流速为1～3BV/h，洗脱量为3～7倍树脂床体积，收集洗脱液，洗脱液减压浓缩后在-40℃下减压冷冻干燥，得到荚果蕨黄酮、荚果蕨甾酮、荚果蕨三萜的混合物，混合物中荚果蕨黄酮占5％～10％荚果蕨甾酮占56％～77％、荚果蕨三萜占18％～35％；
(2)按照权利要求1中1000mL荚果蕨饮料的原料配比，将步骤(1)得到的混合物与碳酸钾、柠檬酸、木糖醇、环己基氨基磺酸钠、纯净水混合均匀，制成饮料原液；
(3)将饮料原液依次用1μm和0.45μm滤膜的过滤器过滤，过滤后的饮料原液灌装，封口，65℃杀菌30分钟，制备成荚果蕨饮料。
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