CN104146199A - 一种保健口服液及其制备方法 - Google Patents
一种保健口服液及其制备方法 Download PDFInfo
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- CN104146199A CN104146199A CN201410446202.9A CN201410446202A CN104146199A CN 104146199 A CN104146199 A CN 104146199A CN 201410446202 A CN201410446202 A CN 201410446202A CN 104146199 A CN104146199 A CN 104146199A
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Abstract
本发明公开了一种保健口服液及其制备方法,所述保健口服液包括质量百分比30~85%的食用花卉提取液和15~70%的调味料。所述的制备方法包括前处理、提取、混配、浓缩、后处理步骤,具体包括:取原料食用花卉粉碎过20~60目筛,加入固液体积比1~5倍的水于60℃以下搅拌提取0.5~3h,提取1~3次,过滤,合并滤液即得到食用花卉提取液,按配比比例加入蜂蜜和/或辅料混匀,将混匀后的物料经过滤、浓缩至比重1.05~1.15的溶液得到目标物,进行灌装、密封、灭菌、检验入库储存。本发明将蜂蜜与花卉结合,凝集两者的口感和营养价值,本发明整个工艺均采用低温加工工艺,最大程度的保留食材中的营养物质、活性物质,不破坏热稳定性差的物质,且产品能长期保存而不变质。
Description
技术领域
本发明属于食品深加工技术领域,具体涉及一种保健口服液及其制备方法。
背景技术
花卉营养丰富。根据研究分析,可食用花卉植物的花朵中花蜜和花粉含有可供人体吸收的物质96种,其中氨基酸22种,维生素14种,及丰富的糖、蛋白质、脂类等,还有多种活性蛋白、核酸、黄酮类化合物等活性物质,有的还含有较高的铁、锌、钙、镁、铜、锰等人体必需的矿质元素。在西方,食用花卉有“穷人医生”之称,被科学家列为人抗癌食谱。如菊花、玫瑰、紫罗兰和南瓜等植物的花朵,对人的大脑发育大有帮助;玫瑰花的花托中含有非常丰富的维生素C;蒲公英的花蕾中则不仅含有丰富的维生素A和维生素C,矿物质磷的含量也很高;大白花杜鹃中含有维生素B6,而且含量高于目前所知的其它植物;黄花菜中含VE4.92mg/100g,居野菜之冠,食用它可获得营养平衡的健脑效果,这些营养物质能够增强体质,利于人体健康。食用花卉中还含有一些人类尚未了解的高效活性物质,对增强体质和保持健康十分重要。花卉不仅营养丰富,而且还具有较多的保健功能物质,如黄酮、多酚类物质、果胶、有机酸、水溶性多糖等。在菊科植物中提取15种萜类及三元醇类物质,这些物质能够抑制有肿瘤细胞引起的爱泼斯坦障碍病毒的产生。
蜂蜜是蜜蜂采集花朵的蜜汁或动植物的分泌物,经蜜蜂利用自身特殊物质加工、酿制、混合并贮存于蜂巢中的一种胶状、甜味物质。其中糖类约占3/4,水分约占1/4以下。此外,蜂蜜中还含有蛋白质、维生素、色素、氨基酸、有机酸、微量元素、芳香物质的高级醇、胶状物、激素、酶类、蜂花粉等。很多物质对热不稳定,如超氧化物歧化酶、葡萄糖歧化酶等。在热的状态下会挥发,如芳香物质。
已有的制备技术,均有一定的营养保健功能。我国蜂蜜基本上以直接食用为主,深加工产品基本没有。蜂蜜如直接食用,营养成分单一且口味不够丰富,口味和营养价值均没有蜂蜜与花卉相结合好。现有蜂蜜和花卉加工多采用是高温浓缩、干燥,其中的营养物质、活性物质,如活性蛋白、核酸、黄酮类化合物、多酚类物质等,坚牢度较差,受PH值、氧化、光照、温度等影响较大。加工过程容易发生化学、物理和酶的变化,氧化的物质、稳定性差的物质受到破坏,营养物质、活性物质及一些挥发性成份损失,食物色、香、味不能最大程度保留,影响口感和营养价值,不宜长期保存。因此,开发一种能解决上述技术问题的产品是非常必要的。
发明内容
本发明的目的在于提供一种保健口服液及其制备方法。
本发明的目的是这样实现的,包括质量百分比30~85%的食用花卉提取液和15~70%的调味料。
本发明将蜂蜜与花卉结合,凝集两者的口感和营养价值,同时,本发明蜂蜜口服液的制备过程中采用低温(60℃以下)加工工艺,整个加工过程可以保持加工温度在60℃以下,可以使物质避免化学、物理和酶的变化,容易氧化的物质得到保护,最大程度的保留食材中的营养物质、活性物质;不破坏热稳定性差的物质;物质中的一些挥发性成分损失很小,能够保持食物色、香、味,无须添加人工色素;微生物的生长和繁殖受到抑制,无须添加防腐剂或抑菌剂,产品能长期保存而不变质。同时,生产出的口服液风味良好。
附图说明
图1为本发明工艺流程示意图。
具体实施方式
下面结合附图对本发明作进一步的说明,但不以任何方式对本发明加以限制,基于本发明教导所作的任何变换或替换,均属于本发明的保护范围。
本发明所述的保健口服液,包括质量百分比30~85%的食用花卉提取液和15~70%的调味料。
所述的调味料为蜂蜜和/或辅料。
所述的蜂蜜为保健口服液质量百分比的5~30%;所述的辅料为保健口服液质量百分比的4~40%。
所述的辅料为麦芽糊精、β-环状糊精、水溶性淀粉、淀粉糊精或膳食纤维中的一种或几种。
所述的麦芽糊精为保健口服液质量百分比的0.5~5%;β-环状糊精为保健口服液质量百分比的1~5%;水溶性淀粉为保健口服液质量百分比的0.5~5%;淀粉糊精为保健口服液质量百分比的1~15%;膳食纤维为保健口服液质量百分比的1~10%。
所述的食用花卉为菊花、茉莉花、玫瑰花、栀子花、桂花、梨花、桃花、白兰花、山茶花、荷花、金雀花、丁香花、百合花、芙蓉花、海棠花、月季花、金银花、甜叶菊、万寿菊、槐花、荷花、蒲公英、洋甘菊、罗马甘菊、紫藤花、木槿花、凤仙花、芦荟、梅花、马鞭草、薄荷、柠檬茶、芸香草、薰衣草、腊梅、玫瑰茄、勿忘我、牡丹、紫罗兰、蔷薇、芍药、千日红、鸡冠花、杜鹃花、三七花、白雪花、银雀花、珠兰、***菜、金莲花、杏花、地涌金莲、白茅花、龙爪菜、火焰红、火草花、野芙蓉、摆藤花、苦良藤花、黄树花、石斛兰、夜来香、白蒿根、刺五加、刺苞菜、苦刺花、马蹄莲、康乃馨、玉蝴蝶、萱草、辛夷花、木棉花、蜀葵、文笔、仙人掌、树耳朵花、茶花、菜花、玫瑰果、老鸦花、雪莲花、琼花、榆树钱、南瓜花、奶桨花、松花、芭蕉花、栀子花、马桑花、棕包花、米兰花、石榴花、九里香、百里香、藏红花、杨葛花、蜜蜂花、枸杞尖、龙须、山叶香、雪中情、花椒尖、叶下珠、芦荟花、洋蓟或牛尾花中的一种或几种。
本发明所述保健口服液的制备方法,包括前处理、提取、混配、浓缩、后处理步骤,具体包括:
A、前处理:取原料食用花卉粉碎过20~60目筛备用;
B、提取:将前处理后的食用花卉中加入固液体积比1~5倍的水于60℃以下搅拌提取0.5~3h,提取1~3次,过滤,合并滤液即得到食用花卉提取液;
C、混配:在提取液中按配比比例加入蜂蜜和/或辅料混匀;
D、浓缩:将混匀后的物料经过滤、浓缩至比重1.05~1.15的溶液得到目标物;
E、后处理:将目标物进行灌装、密封、灭菌、检验入库储存。
B、D步骤中所述的过滤为离心分离、板框过滤、钛棒过滤、筒式过滤、板式过滤中的一种。
D步骤中所述的浓缩为真空加热浓缩、直接反渗透法浓缩、超滤与反渗透法相结合的膜联合浓缩中的一种。
浓缩的过程中温度保持在60℃以下。
本发明的工艺流程为取花卉,粉碎成粉,用一倍以上水低温(60℃以下)搅拌提取2次以上,每次0.5小时以上,过滤,合并液体,加入适量的蜂蜜或者蜂蜜、辅料,过滤,灌装密封后灭菌或低温(60℃以下)浓缩至比重1.05~1.15的溶液、灌装密封后灭菌;
过滤:是指能够使得液体澄清的技术,包括但不仅限于离心分离(如管式离心设备、沉降离心设备)、板框过滤、钛棒过滤、筒式过滤、板式过滤等。
低温(60℃以下)浓缩:是指在浓缩过程中保持溶液温度60℃以下,包括但不限于真空加热浓缩、直接反渗透法、超滤与反渗透法相结合的膜联合技术等。
适量的蜂蜜是指蜂蜜(M/M)=5%~30%,优先为15%;
适量的辅料是指麦芽糊精(M/M)=0.5%~5%,优先为1%;β-环状糊精(M/M)=1%~5%,优先为3%;水溶性淀粉(M/M)=0.5%~5%,优先为1%;淀粉糊精(M/M)=1%~10%,优先为3%;膳食纤维(M/M)=1%~10%,优先为3%,辅料加入可以为它们中的一种或两种以上。
本发明与现有技术相比有以下特点:
1、可以最大程度的保留食材中的营养物质、活性物质;
2、不破坏热稳定性差的物质;
3、能够保持食物色、香、味和营养成分,无须添加人工色素;
4、微生物的生长和繁殖受到抑制,无须添加防腐剂或抑菌剂,长期保存而不变质;
5、蜂蜜与花卉相结合,口感和营养价值更佳,风味良好;
实施例1
取玫瑰干花3000g,粉碎,加入4500ml水室温下搅拌提取0.5小时,板式过滤,固体部分再次加入3000ml水搅拌提取0.5小时,板框过滤,合并液体,加入蜂蜜900g、膳食纤维1400g,板式过滤,灌装密封,灭菌。长期保存18个月而不变质,色、香、味保留较好,口感佳,其检测结果如下:
实施例2
取玫瑰鲜花1500g、茉莉鲜花1500g,粉碎,加入4000ml水室温下搅拌提取0.5小时,,固体部分再次加入3000ml水搅拌提取0.5小时,筒式过滤,合并液体,加入蜂蜜900g,用真空加热浓缩机控制液体温度60℃以下浓缩成比重1.05~1.15的溶液,灌装密封,灭菌。长期保存而不变质,色、香、味保留较好,口感佳,其检测结果如下:
实施例3
取玫瑰干花1500g、茉莉鲜花1500g,粉碎,加入4000ml水搅拌提取1小时后,钛棒过滤,固体部分再次加入4000ml水搅拌提取1小时后,钛棒过滤,合并水液,缓慢调入蜂蜜900g、淀粉糊精180g、β-环状糊精180g,钛棒过滤,灌装密封,灭菌。长期保存而不变质,色、香、味保留较好,口感佳,其检测结果如下:
实施例4
取玫瑰干花1500g、茉莉干花1500g,粉碎,加入4500ml水室温下搅拌提取0.5小时,板式过滤,固体部分再次加入3000ml水搅拌提取0.5小时,板框过滤,合并液体,加入蜂蜜900g、,麦芽糊精90g、水溶性淀粉90g,板框过滤,用直接反渗透法的膜浓缩成比重1.05~1.15的溶液,灌装密封,灭菌。长期保存而不变质,色、香、味保留较好,口感佳,其检测结果如下:
实施例5
取南瓜花1500g、万寿菊1500g,粉碎,加入4000ml水搅拌提取1小时后,离心分离,固体部分再次加入4000ml水搅拌提取1小时后,离心分离,合并液体,加入蜂蜜900g、麦芽糊精90g、水溶性淀粉90g、淀粉糊精180g,板框过滤,灌装密封,灭菌。长期保存而不变质,色、香、味保留较好,口感佳,其检测结果如下:
实施例6
取百合花1500g、梨花1500g,粉碎,加入4500ml水室温下搅拌提取0.5小时,板式过滤,固体部分再次加入3000ml水搅拌提取0.5小时,板框过滤,合并液体,加入蜂蜜900g、麦芽糊精90g、β-环状糊精180g、水溶性淀粉90g、淀粉糊精180g、膳食纤维1400g,板框过滤,超滤、用直接反渗透法的膜浓缩成比重1.05~1.15的溶液,灌装密封,灭菌。长期保存而不变质,色、香、味保留较好,口感佳,其检测结果如下:
Claims (10)
1.一种保健口服液,其特征在于包括质量百分比30~85%的食用花卉提取液和15~70%的调味料。
2.根据权利要求1所述的保健口服液,其特征在于所述的调味料为蜂蜜和/或辅料。
3.根据权利要求2所述的保健口服液,其特征在于所述的蜂蜜为保健口服液质量百分比的5~30%;所述的辅料为保健口服液质量百分比的4~40%。
4.根据权利要求2所述的保健口服液,其特征在于所述的辅料为麦芽糊精、β-环状糊精、水溶性淀粉、淀粉糊精或膳食纤维中的一种或几种。
5.根据权利要求4所述的保健口服液,其特征在于所述的麦芽糊精为保健口服液质量百分比的0.5~5%;β-环状糊精为保健口服液质量百分比的1~5%;水溶性淀粉为保健口服液质量百分比的0.5~5%;淀粉糊精为保健口服液质量百分比的1~15%;膳食纤维为保健口服液质量百分比的1~10%。
6.根据权利要求1所述的保健口服液,其特征在于所述的食用花卉为菊花、茉莉花、玫瑰花、栀子花、桂花、梨花、桃花、白兰花、山茶花、荷花、金雀花、丁香花、百合花、芙蓉花、海棠花、月季花、金银花、甜叶菊、万寿菊、槐花、荷花、蒲公英、洋甘菊、罗马甘菊、紫藤花、木槿花、凤仙花、芦荟、梅花、马鞭草、薄荷、柠檬茶、芸香草、薰衣草、腊梅、玫瑰茄、勿忘我、牡丹、紫罗兰、蔷薇、芍药、千日红、鸡冠花、杜鹃花、三七花、白雪花、银雀花、珠兰、***菜、金莲花、杏花、地涌金莲、白茅花、龙爪菜、火焰红、火草花、野芙蓉、摆藤花、苦良藤花、黄树花、石斛兰、夜来香、白蒿根、刺五加、刺苞菜、苦刺花、马蹄莲、康乃馨、玉蝴蝶、萱草、辛夷花、木棉花、蜀葵、文笔、仙人掌、树耳朵花、茶花、菜花、玫瑰果、老鸦花、雪莲花、琼花、榆树钱、南瓜花、奶桨花、松花、芭蕉花、栀子花、马桑花、棕包花、米兰花、石榴花、九里香、百里香、藏红花、杨葛花、蜜蜂花、枸杞尖、龙须、山叶香、雪中情、花椒尖、叶下珠、芦荟花、洋蓟或牛尾花中的一种或几种。
7.一种权利要求1~6任一所述保健口服液的制备方法,其特征在于包括前处理、提取、混配、浓缩、后处理步骤,具体包括:
A、前处理:取原料食用花卉粉碎过20~60目筛备用;
B、提取:将前处理后的食用花卉中加入固液体积比1~5倍的水于60℃以下搅拌提取0.5~3h,提取1~3次,过滤,合并滤液即得到食用花卉提取液;
C、混配:在提取液中按配比比例加入蜂蜜和/或辅料混匀;
D、浓缩:将混匀后的物料经过滤、浓缩至比重1.05~1.15的溶液得到目标物;
E、后处理:将目标物进行灌装、密封、灭菌、检验入库储存。
8.根据权利要求7所述的制备方法,其特征在于B、D步骤中所述的过滤为离心分离、板框过滤、钛棒过滤、筒式过滤、板式过滤中的一种。
9.根据权利要求7所述的制备方法,其特征在于D步骤中所述的浓缩为真空加热浓缩、直接反渗透法浓缩、超滤与反渗透法相结合的膜联合浓缩中的一种。
10.根据权利要求7或9所述的制备方法,其特征在于浓缩的过程中温度保持在60℃以下。
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