CN104256809A - 一种用朝鲜蓟茎叶提取物制备饮料的方法 - Google Patents
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Abstract
一种用朝鲜蓟茎叶提取物制备饮料的方法,包括如下步骤:朝鲜蓟前处理、提取、一次浓缩、酶处理、二次浓缩、稀释、灌装灭菌。本发明制得的朝鲜蓟提取物饮料营养丰富,含有独特的风味,质地均一、香气馥郁、口感适中,产品保存期长,不含能量糖,保肝护肝,不仅适合糖尿病人,还适合经常饮酒的人群,具有很好的保健效果,深受消费者喜爱,为朝鲜蓟的深加工利用开辟闻一条新途径,不仅节约了大量的朝鲜蓟茎叶原料,而且丰富了朝鲜蓟产品种类。
Description
技术领域
本发明涉及朝鲜蓟加工技术,具体涉及一种用朝鲜蓟茎叶提取物制备饮料的方法。
背景技术
朝鲜蓟,别名菊蓟、菜蓟、法国百合、荷花百合、洋蓟,学名Cynara scolymus L.,为菊科 (Comopsite) 菜蓟属多年生草本植物。原产地中海沿岸,是由菜蓟 (C.cardunculus L.)演变而成,以法国栽培最多。19世纪由法国传入我国上海,目前我国主要在上海、浙江(嘉兴)、湖北(洪湖)、云南(昆明、玉溪、大理)、广西(南宁、北海)等地有少量栽培。近年来,美国及西欧等发达国家对朝鲜蓟的消费和进口量不断增加,罐头制品在国际市场供不应求,为适应国际市场的需要,我国台湾省有较大面积种植,产品供出口创汇。朝鲜蓟以花蕾供食,叶柄经软化栽培后可煮食。朝鲜蓟叶大肥厚,披针形、密被茸毛,叶缘深裂,多分枝。供食部分为花蕾的总苞和花托部位,花蕾营养丰富,富含蛋白质、碳水化合物、膳食纤维和微量元素。朝鲜蓟叶片与茎中含洋蓟素,有治疗慢性肝炎和降低胆固醇的功效,同时富含绿原酸、黄酮类化合物等对人体有益的成分,是一种名贵具有高营养价值的保健蔬菜,在国际市场被列为高档蔬菜。然而,人们仅仅是食用朝鲜蓟鲜嫩花苞片,国内种植大多为取内部鲜嫩花苞部分制成罐头出口国外,外层较老花苞片及朝鲜蓟茎叶利用较少,一般都是丢弃或者做提取功能成分原料用,利用率极低,造成大量浪费。
从朝鲜蓟茎叶中分离提取出的多酚化合物抗氧化能力, 发现多酚化合物的抗氧化能力主要由芳环上羟基的个数来决定, 含羟基越多, 抗氧化能力越强。此外, 位于邻位和对位的第二个羟基也能增加其抗氧化能力。试验结果表明, 1 g 干燥的朝鲜蓟提取物对DPPH 和FRAP 的EC50 值分别与29.2 mg 和62.6 mg VC, 及77.9 mg和159 mg VE相当,且具有较好的抗低密度脂蛋白氧化的作用。朝鲜蓟中绿原酸、洋蓟酸、木樨草素、芸香糖苷以及菜蓟糖苷的抗微生物活性相对较高,抗真菌活性比抗细菌活性。朝鲜蓟叶提取物特别是其中的黄酮化合物能调节人体上皮细胞内NO 酶的基因表达,促进NO的合成,从而预防心血管疾病的发生。朝鲜蓟中所含的菜蓟苦素有抗痉挛的作用。此外,朝鲜蓟还能提高肠蠕动,促进肠壁收缩,使肠中物质能较快运送,从而预防便秘。
发明内容
本发明目的在于解决不宜直接食用的朝鲜蓟废弃老花苞片与茎叶大量丢弃造成浪费问题,同时丰富朝鲜蓟产品,提供一种保留朝鲜蓟功能保健营养成分的朝鲜蓟饮料的制备方法。
本发明的目的是通过以下技术方案实现:
一种用朝鲜蓟茎叶提取物制备饮料的方法,其特征在于,包括如下步骤:
(1)朝鲜蓟前处理:将朝鲜蓟茎叶清洗,去掉附在朝鲜蓟茎叶表面的泥沙和大量霉菌,清洗干净之后晾干,然后切碎以备用;
(2)提取:于3T多功能提取罐中投入朝鲜蓟茎叶净料,用净料3倍量的75-80%的乙醇分两次回流提取净料,每次提取时间为2小时;净料提取液经过滤后放入提取液存储罐;
(3)一次浓缩:将提取液吸入外循环减压浓缩器中浓缩至20-25波美度的浸膏,在1.5~2.0㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间不超过4小时;
(4)酶处理:将浸膏中加入0.8-1%浸膏重量的纤维素酶、0.4-0.6%浸膏重量的果胶酶,混合均匀,调节PH值为4.8-5.2之间,在夹层锅中用50-55℃的温度恒温8-12小时,通过酶解,释放更多的营养物质,使产品具有独特的风味;
(5)二次浓缩:将酶处理后的半成品吸入外循环减压浓缩器中浓缩至40-45波美度的浸膏,在2~2.5㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间不超过4小时;
(6)将朝鲜蓟浓缩物稀释成浓度为0.2-0.25%的溶液,加入柠檬酸,调整PH值为3.65-3.7,并用木糖醇调配成糖度为8.5波美度的饮料;
(7)将配制成的饮料灌装灭菌,灭菌温度85-86℃。
所述步骤(4)浸膏中加入的纤维素酶重量为浸膏重量的1%,加入的果胶酶重量为浸膏重量的0.6%。
本发明的有益效果:本发明制得的朝鲜蓟提取物饮料营养丰富,含有独特的风味,质地均一、香气馥郁、口感适中,产品保存期长,不含能量糖,保肝护肝,不仅适合糖尿病人,还适合经常饮酒的人群,具有很好的保健效果,深受消费者喜爱,为朝鲜蓟的深加工利用开辟闻一条新途径,不仅节约了大量的朝鲜蓟茎叶原料,而且丰富了朝鲜蓟产品种类。
具体实施方式
下面的实施例可更详细地说明本发明,但不以任何形式限制本发明。
实施例1:
(1)朝鲜蓟前处理:将朝鲜蓟茎叶清洗,去掉附在朝鲜蓟茎叶表面的泥沙和大量霉菌,清洗干净之后晾干,然后切碎以备用;
(2)提取:于3T多功能提取罐中投入朝鲜蓟茎叶净料,用净料3倍量的75-80%的乙醇分两次回流提取净料,每次提取时间为2小时;净料提取液经过滤后放入提取液存储罐;
(3)一次浓缩:将提取液吸入外循环减压浓缩器中浓缩至20-25波美度的浸膏,在1.5~2.0㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间为3小时;
(4)酶处理:将浸膏中加入0.8%浸膏重量的纤维素酶、0.4%浸膏重量的果胶酶,混合均匀,调节PH值为4.8-5.2之间,在夹层锅中用50-55℃的温度恒温8-12小时,通过酶解,释放更多的营养物质,使产品具有独特的风味;
(5)二次浓缩:将酶处理后的半成品吸入外循环减压浓缩器中浓缩至40-45波美度的浸膏,在2~2.5㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间不超过4小时;
(6)将朝鲜蓟浓缩物稀释成浓度为0.2-0.25%的溶液,加入柠檬酸,调整PH值为3.65-3.7,并用木糖醇调配成糖度为8.5波美度的饮料;
(7)将配制成的饮料灌装灭菌,灭菌温度85-86℃。
实施例2:
(1)朝鲜蓟前处理:将朝鲜蓟茎叶清洗,去掉附在朝鲜蓟茎叶表面的泥沙和大量霉菌,清洗干净之后晾干,然后切碎以备用;
(2)提取:于3T多功能提取罐中投入朝鲜蓟茎叶净料,用净料3倍量的75-80%的乙醇分两次回流提取净料,每次提取时间为2小时;净料提取液经过滤后放入提取液存储罐;
(3)一次浓缩:将提取液吸入外循环减压浓缩器中浓缩至20-25波美度的浸膏,在1.5~2.0㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间为4小时;
(4)酶处理:将浸膏中加入1%浸膏重量的纤维素酶、0.6%浸膏重量的果胶酶,混合均匀,调节PH值为4.8-5.2之间,在夹层锅中用50-55℃的温度恒温8-12小时,通过酶解,释放更多的营养物质,使产品具有独特的风味;
(5)二次浓缩:将酶处理后的半成品吸入外循环减压浓缩器中浓缩至40-45波美度的浸膏,在2~2.5㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间不超过4小时;
(6)将朝鲜蓟浓缩物稀释成浓度为0.2-0.25%的溶液,加入柠檬酸,调整PH值为3.65-3.7,并用木糖醇调配成糖度为8.5波美度的饮料;
(7)将配制成的饮料灌装灭菌,灭菌温度85-86℃。
Claims (2)
1.一种用朝鲜蓟茎叶提取物制备饮料的方法,其特征在于,包括如下步骤:
(1)朝鲜蓟前处理:将朝鲜蓟茎叶清洗,去掉附在朝鲜蓟茎叶表面的泥沙和大量霉菌,清洗干净之后晾干,然后切碎以备用;
(2)提取:于3T多功能提取罐中投入朝鲜蓟茎叶净料,用净料3倍量的75-80%的乙醇分两次回流提取净料,每次提取时间为2小时;净料提取液经过滤后放入提取液存储罐;
(3)一次浓缩:将提取液吸入外循环减压浓缩器中浓缩至20-25波美度的浸膏,在1.5~2.0㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间不超过4小时;
(4)酶处理:将浸膏中加入0.8-1%浸膏重量的纤维素酶、0.4-0.6%浸膏重量的果胶酶,混合均匀,调节PH值为4.8-5.2之间,在夹层锅中用50-55℃的温度恒温8-12小时;
(5)二次浓缩:将酶处理后的半成品吸入外循环减压浓缩器中浓缩至40-45波美度的浸膏,在2~2.5㎏/㎝2的蒸气加热下,使浸膏处在600毫米~700毫米真空状态下浓缩,浸膏所受的温度为50℃~60℃,浓缩过程累计时间不超过4小时;
(6)将朝鲜蓟浓缩物稀释成浓度为0.2-0.25%的溶液,加入柠檬酸,调整PH值为3.65-3.7,并用木糖醇调配成糖度为8.5波美度的饮料;
(7)将配制成的饮料灌装灭菌,灭菌温度85-86℃。
2.根据权利要求1所述的一种用朝鲜蓟茎叶提取物制备饮料的方法,其特征在于,所述步骤(4)浸膏中加入的纤维素酶重量为浸膏重量的1%,加入的果胶酶重量为浸膏重量的0.6%。
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