CN106107263A - 一种黄榄汁的制备方法 - Google Patents
一种黄榄汁的制备方法 Download PDFInfo
- Publication number
- CN106107263A CN106107263A CN201610462601.3A CN201610462601A CN106107263A CN 106107263 A CN106107263 A CN 106107263A CN 201610462601 A CN201610462601 A CN 201610462601A CN 106107263 A CN106107263 A CN 106107263A
- Authority
- CN
- China
- Prior art keywords
- yellow olive
- yellow
- olive
- juice
- jasmini sambac
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 103
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000628997 Flos Species 0.000 claims abstract description 76
- 238000000034 method Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 11
- 230000007159 enucleation Effects 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000008367 deionised water Substances 0.000 claims abstract description 8
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000005119 centrifugation Methods 0.000 claims abstract description 3
- 150000001875 compounds Chemical class 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 230000033228 biological regulation Effects 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 238000002242 deionisation method Methods 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 8
- 241000700157 Rattus norvegicus Species 0.000 description 7
- 230000003064 anti-oxidating effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000002490 cerebral effect Effects 0.000 description 4
- 210000002966 serum Anatomy 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010016825 Flushing Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000550 effect on aging Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003305 oral gavage Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
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
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Water Supply & Treatment (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
本发明属于食品加工技术领域,特别涉及一种黄榄汁的制备方法,包括以下制备步骤:1)选择新鲜的黄榄,除杂,洗净,去核;2)加入去离子水,超高压处理,得到黄榄浆液;3)再取茉莉花和金银花,两次酶解,得到酶解液;4)将黄榄浆液与酶解液混合均匀,均质处理,离心分离,超滤,瞬间超高温灭菌,包装,得到黄榄汁。本发明方法制备得到的黄榄汁具有较高的抗氧化性和抗衰老功效。
Description
技术领域
本发明属于食品加工技术领域,特别涉及一种黄榄汁的制备方法。
背景技术
黄榄,又名橄榄、“青果”,是南方常见水果之一,其营养丰富,同时它又有很高的药用价值。它是国家***批准的既是食品又是药物的物品之一。黄榄中重要的功效成分是没食子酸等多酚类物质。研究证明,该类物质具有较高的自由基清除能力及较强的抗氧化能力,在临床上具有解酒、护嗓、抗衰老、预防心血管疾病发生等作用。
由于黄榄具有的较高的营养和药用价值,现已被开发为饮料产品。目前生产黄榄汁的方法,一般为压榨出汁法,此方法出汁率较低。目前黄榄汁的类型多为混浊型黄榄汁,此类黄榄汁要加入稳定剂才能保持悬浮状态,并且在储存过程中容易出现沉淀现象,不仅影响黄榄汁的外观品质,也会影响黄榄汁的口感。因此,提取率高的澄清型黄榄汁的开发大为必要,目前制备澄清型黄榄汁的方法,一般是加入明胶吸附凝聚从而去除沉淀,但是由于静置所需时间较长,在此过程中容易滋生微生物,且不能完全去除沉淀,在后期存放过程中依然会有部分沉淀生成,另外在吸附凝聚过程中,会有部分大分子物质同时被除去掉,影响黄榄汁的风味。此外,市场上销售的黄榄汁,大多经过高温灭菌,降低了黄榄的营养价值,并且添加了防腐剂,对人体也有一定的损害。
发明内容
本发明所要解决的技术问题是提供一种黄榄汁的制备方法,该方法制备得到的黄榄汁具有较高的抗衰老和抗氧化功效。
为实现上述目的,本发明所要解决的技术方案为:
本发明提供一种黄榄汁的制备方法,包括以下制备步骤:
1)选择新鲜的黄榄,除杂,洗净,去核;
2)加入黄榄重量10~18倍的去离子水,在100~140MPa下超高压处理12~16min,得到黄榄浆液;
3)再取茉莉花和金银花,混合均匀,再加入茉莉花和金银花总重量9~16倍的去离子水,调节pH值至3.5~4,温度为48~52℃,加入茉莉花和金银花总重量0.03~0.09%的复合酶,酶解80~130min,再调节pH值至5.6~6.2,温度升高至58~62℃,再加入茉莉花和金银花总重量0.01~0.05%的木瓜蛋白酶,继续酶解50~90min,得到酶解液;
4)将黄榄浆液与酶解液混合均匀,均质处理,离心分离,超滤,瞬间超高温灭菌,包装,得到黄榄汁。
本发明所述的复合酶为果胶酶和纤维素酶的混合物。本发明选择两种酶解,可以使黄榄的有效分子转为小分子物质,同时也为配合后续步骤,提高黄榄汁的抗氧化性和抗衰老功效。
优选地,本发明所述的黄榄、茉莉花和金银花的质量比为80~120:10~22:6~12。本发明添加茉莉花和金银花,能够显著提高黄榄汁的风味,还起到提香的作用,同时与黄榄浆液混合还能够提高黄榄汁的抗氧化性和抗衰老功效。
优选地,本发明所述步骤3)中复合酶为质量比为6~10:3~7的果胶酶和纤维素酶的混合物。这个比例的复合酶,具有较好的酶解效果,与后续步骤配合,能够较好地提高黄榄汁的抗氧化性和抗衰老功效。
优选地,本发明所述步骤4)在65~85MPa下均质处理20~32min。在这个条件均质处理后的黄榄汁具有较好的口感,且功效较好。
优选地,本发明所述步骤4)在3800~4200r/min下离心4~8min。在这个条件下,离心分离,制备的黄榄汁状态最好。
优选地,本发明所述步骤4)中超滤时所用的膜孔径为12~18nm。在这个孔径范围内进行超滤,有效成分通透率高,且过滤后的液体澄明,稳定性好。
相比现有技术,本发明的有益效果在于:
1、本发明方法采用超高压处理黄榄,产生较高的压力差,加快植物组织细胞内有效成分的溶出,在超高压条件下,黄榄中的蛋白质、淀粉等大分子成分会发生变性、凝集,酶活性破坏,微生物的生长受抑制,在一定程度上保护了黄榄中的有效成分的生物活性,为配合后续步骤,提高黄榄汁的抗氧化和抗衰老功效,打下基础。
2、本发明两次酶解处理茉莉花和金银花,最大限度保证有效成分溶出,且使有效成分大分子物质变为小分子物质,利于后续与黄榄浆液混合,从而提高黄榄汁风味和黄榄汁抗氧化和抗衰老功效,还具有提香的作用,提高口感,其中的茉莉花还具有杀菌防腐作用,有效延长黄榄枝的储存期。
3、本发明制备方法简单,易于操作,生产周期短,在有效期内储存不出现沉淀。
4、经试验,本发明方法制备得到的黄榄汁具有较好的抗氧化性,相对现有技术方法制备的黄榄汁DPPH抑制率提高43.2~48.2%,ABTS+抑制率提高39.6~46.5%,总抗氧化能力提高37.8~44.6%。
具体实施方式
以下结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
1)选择新鲜的黄榄,除杂,洗净,去核;
2)加入黄榄重量10倍的去离子水,在140MPa下超高压处理12min,得到黄榄浆液;
3)再取茉莉花和金银花,混合均匀,再加入茉莉花和金银花总重量16倍的去离子水,调节pH值至3.5,温度为52℃,加入茉莉花和金银花总重量0.03%的复合酶,酶解130min,再调节pH值至5.6,温度升高至62℃,再加入茉莉花和金银花总重量0.01%的木瓜蛋白酶,继续酶解90min,得到酶解液,所述复合酶为质量比为6:7的果胶酶和纤维素酶的混合物;
4)将黄榄浆液与酶解液混合均匀,在65MPa下均质处理32min,在3800r/min下离心8min,使用孔径为12nm的膜超滤,瞬间超高温灭菌,包装,得到黄榄汁。
上述的黄榄、茉莉花和金银花的重量比为160:10:12。
实施例2
1)选择新鲜的黄榄,除杂,洗净,去核;
2)加入黄榄重量12倍的去离子水,在130MPa下超高压处理13min,得到黄榄浆液;
3)再取茉莉花和金银花,混合均匀,再加入茉莉花和金银花总重量14倍的去离子水,调节pH值至3.6,温度为51℃,加入茉莉花和金银花总重量0.04%的复合酶,酶解110min,再调节pH值至5.8,温度升高至61℃,再加入茉莉花和金银花总重量0.02%的木瓜蛋白酶,继续酶解80min,得到酶解液,所述复合酶为质量比为7:6的果胶酶和纤维素酶的混合物;
4)将黄榄浆液与酶解液混合均匀,在70MPa下均质处理29min,在3900r/min下离心7min,使用孔径为14nm的膜超滤,瞬间超高温灭菌,包装,得到黄榄汁。
上述的黄榄、茉莉花和金银花的重量比为150:13:10。
实施例3
1)选择新鲜的黄榄,除杂,洗净,去核;
2)加入黄榄重量14倍的去离子水,在120MPa下超高压处理14min,得到黄榄浆液;
3)再取茉莉花和金银花,混合均匀,再加入茉莉花和金银花总重量13倍的去离子水,调节pH值至3.7,温度为50℃,加入茉莉花和金银花总重量0.06%的复合酶,酶解100min,再调节pH值至5.9,温度升高至60℃,再加入茉莉花和金银花总重量0.03%的木瓜蛋白酶,继续酶解70min,得到酶解液,所述复合酶为质量比为8:5的果胶酶和纤维素酶的混合物;
4)将黄榄浆液与酶解液混合均匀,在75MPa下均质处理26min,在4000r/min下离心6min,使用孔径为15nm的膜超滤,瞬间超高温灭菌,包装,得到黄榄汁。
上述的黄榄、茉莉花和金银花的重量比为140:16:9。
实施例4
1)选择新鲜的黄榄,除杂,洗净,去核;
2)加入黄榄重量16倍的去离子水,在110MPa下超高压处理15min,得到黄榄浆液;
3)再取茉莉花和金银花,混合均匀,再加入茉莉花和金银花总重量11倍的去离子水,调节pH值至3.8,温度为49℃,加入茉莉花和金银花总重量0.07%的复合酶,酶解90min,再调节pH值至6.1,温度升高至59℃,再加入茉莉花和金银花总重量0.04%的木瓜蛋白酶,继续酶解60min,得到酶解液,所述复合酶为质量比为9:4的果胶酶和纤维素酶的混合物;
4)将黄榄浆液与酶解液混合均匀,在80MPa下均质处理23min,在4100r/min下离心5min,使用孔径为16nm的膜超滤,瞬间超高温灭菌,包装,得到黄榄汁。
上述的黄榄、茉莉花和金银花的重量比为130:19:7。
实施例5
1)选择新鲜的黄榄,除杂,洗净,去核;
2)加入黄榄重量18倍的去离子水,在100MPa下超高压处理16min,得到黄榄浆液;
3)再取茉莉花和金银花,混合均匀,再加入茉莉花和金银花总重量9倍的去离子水,调节pH值至4,温度为48℃,加入茉莉花和金银花总重量0.09%的复合酶,酶解80min,再调节pH值至6.2,温度升高至58℃,再加入茉莉花和金银花总重量0.05%的木瓜蛋白酶,继续酶解50min,得到酶解液,所述复合酶为质量比为10:3的果胶酶和纤维素酶的混合物;
4)将黄榄浆液与酶解液混合均匀,在85MPa下均质处理20min,在4200r/min下离心4min,使用孔径为18nm的膜超滤,瞬间超高温灭菌,包装,得到黄榄汁。
上述的黄榄、茉莉花和金银花的重量比为120:22:6。
试验例:本发明方法制备得到的黄榄汁的抗衰老功效
1、建模与给药
取Wistar大鼠50只,随机分为4组(正常组、亚急性衰老动物组、黄榄汁A组及黄榄汁B组),每组10只。除正常组Wistar大鼠颈背部皮下注射生理盐水外,其余各组Wistar大鼠颈背部皮下注射D-半乳糖100mg/kg,l次/d,连续注射42d,以构建Wistar大鼠衰老模型。同时,黄榄汁A组和黄榄汁B组按每天30mL/kg的剂量给Wistar大鼠灌胃黄榄汁,正常组和模型组灌胃生理盐水。
黄榄汁A的制备方法:选择新鲜的黄榄,除杂,洗净,去核,加入黄榄重量18倍的去离子水,压榨,过滤,得到黄榄汁。
黄榄汁汁B:本发明实施例3制备得到的黄榄汁。
2、血清SOD、MDA及GSH-Px测
第42d末次给药2h后,于Wistar大鼠眼球后静脉丛毛细管取血,血样静置后3500r/min离心10min,取血清严格按试剂盒说明进行测定。
1、脑组织LPF测定
Wistar大鼠取血后迅速颈椎脱臼处死,剖出脑组织,用4℃生理盐水冲洗后用滤纸吸干,-20℃冷冻保存。测定时,脑组织匀浆,4℃下3000r/min离心10min,取上清严格按试剂盒说明进行测定。
2、试验结果
各组大鼠血清SOD、MDA、GSH-Px及脑组织LPF含量变化
上述试验可知,本发明方法制备的黄榄汁可有效抑制血清MDA和脑组织LPF生成、增强体内SOD和GSH-Px活力,具有良好的抗衰老功效,相对现有技术制备的黄榄汁,抗衰老功效显著提高。
Claims (5)
1.一种黄榄汁的制备方法,其特征在于,包括以下制备步骤:
1)选择新鲜的黄榄,除杂,洗净,去核;
2)加入黄榄重量10~18倍的去离子水,在100~140MPa下超高压处理12~16min,得到黄榄浆液;
3)再取茉莉花和金银花,混合均匀,再加入茉莉花和金银花总重量9~16倍的去离子水,调节pH值至3.5~4,温度为48~52℃,加入茉莉花和金银花总重量0.03~0.09%的复合酶,酶解80~130min,再调节pH值至5.6~6.2,温度升高至58~62℃,再加入茉莉花和金银花总重量0.01~0.05%的木瓜蛋白酶,继续酶解50~90min,得到酶解液;
4)将黄榄浆液与酶解液混合均匀,均质处理,离心分离,超滤,瞬间超高温灭菌,包装,得到黄榄汁;
所述的复合酶为果胶酶和纤维素酶的混合物;
所述的黄榄、茉莉花和金银花的重量比为120~160:10~22:6~12。
2.根据权利要求1所述的黄榄汁的制备方法,其特征在于:所述步骤3)中复合酶为质量比为6~10:3~7的果胶酶和纤维素酶的混合物。
3.根据权利要求1所述的黄榄汁的制备方法,其特征在于:所述步骤4)在65~85MPa下均质处理20~32min。
4.根据权利要求1所述的黄榄汁的制备方法,其特征在于:所述步骤4)在3800~4200r/min下离心4~8min。
5.根据权利要求1所述的黄榄汁的制备方法,其特征在于:所述步骤4)中超滤时所用的膜孔径为12~18nm。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610462601.3A CN106107263A (zh) | 2016-06-22 | 2016-06-22 | 一种黄榄汁的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610462601.3A CN106107263A (zh) | 2016-06-22 | 2016-06-22 | 一种黄榄汁的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106107263A true CN106107263A (zh) | 2016-11-16 |
Family
ID=57269104
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610462601.3A Pending CN106107263A (zh) | 2016-06-22 | 2016-06-22 | 一种黄榄汁的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106107263A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107495029A (zh) * | 2017-10-12 | 2017-12-22 | 浦北县龙腾食品有限公司 | 一种橄榄饮料的制备方法 |
CN107668448A (zh) * | 2017-10-26 | 2018-02-09 | 邓志程 | 适用于亚健康人群的植物饮料 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101720962A (zh) * | 2009-12-07 | 2010-06-09 | 中南大学 | 一种金银花饮料的制备方法 |
CN102919962A (zh) * | 2012-11-22 | 2013-02-13 | 贵州大学 | 金银花饮料及其生产方法 |
CN103750493A (zh) * | 2014-01-22 | 2014-04-30 | 卜明珍 | 一种含花香芭蕉速溶饮料的制备方法 |
CN104287021A (zh) * | 2014-11-06 | 2015-01-21 | 广州中泽生物技术有限公司 | 一种天然橄榄原汁的制备方法 |
-
2016
- 2016-06-22 CN CN201610462601.3A patent/CN106107263A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101720962A (zh) * | 2009-12-07 | 2010-06-09 | 中南大学 | 一种金银花饮料的制备方法 |
CN102919962A (zh) * | 2012-11-22 | 2013-02-13 | 贵州大学 | 金银花饮料及其生产方法 |
CN103750493A (zh) * | 2014-01-22 | 2014-04-30 | 卜明珍 | 一种含花香芭蕉速溶饮料的制备方法 |
CN104287021A (zh) * | 2014-11-06 | 2015-01-21 | 广州中泽生物技术有限公司 | 一种天然橄榄原汁的制备方法 |
Non-Patent Citations (1)
Title |
---|
罗永明主编: "《中药化学成分提取分离技术与方法》", 31 January 2016, 上海科学技术出版社 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107495029A (zh) * | 2017-10-12 | 2017-12-22 | 浦北县龙腾食品有限公司 | 一种橄榄饮料的制备方法 |
CN107668448A (zh) * | 2017-10-26 | 2018-02-09 | 邓志程 | 适用于亚健康人群的植物饮料 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104152316B (zh) | 木瓜米酒的酿造方法 | |
CN107574073B (zh) | 一种健胃养生黄酒的酿造方法 | |
CN107751909A (zh) | 一种狗枣猕猴桃复合果酱及其制备方法 | |
CN103636790B (zh) | 红枣枸杞花生仁牛奶及其制备方法 | |
CN105285537A (zh) | 一种安神柠檬味果蔬酱及其制备方法 | |
CN106190740A (zh) | 一种变色酒及其制备方法 | |
CN102405998A (zh) | 木瓜酸奶茶及其生产方法 | |
CN107400581A (zh) | 一种冬枣啤酒及其制备工艺 | |
CN107006748A (zh) | 一种玫瑰苏打水及其生产方法 | |
CN108504494A (zh) | 一种木瓜酒生产工艺 | |
CN104877851A (zh) | 一种复合火龙果果酒及其制备方法 | |
CN106666304A (zh) | 一种具有抗衰老功能的诺丽果饮料及其制备方法 | |
CN106107263A (zh) | 一种黄榄汁的制备方法 | |
CN105146402A (zh) | 紫甘薯酵素粉的制备方法 | |
CN105533326A (zh) | 一种蓝莓饮品及其制备方法 | |
CN106578804A (zh) | 无防腐剂和色素的黑米饮料及其制备方法 | |
CN104232430B (zh) | 一种健肤防皱的嘉宝果红茶菌饮料 | |
CN106497737A (zh) | 一种火龙果苹果复合养生果酒及其制备方法 | |
KR100994196B1 (ko) | 마늘 청국장 발효액의 제조방법 | |
CN105475487A (zh) | 银杏蛋白肽发酵乳及银杏蛋白肽发酵乳饮料的制备方法 | |
CN107663487A (zh) | 一种荔枝酒的制备方法 | |
CN105595117A (zh) | 调理肠胃的酵素饮料及其制备方法 | |
CN104856160A (zh) | 一种蛋味苹果醋饮料及其生产工艺 | |
CN105558644A (zh) | 一种黑枣与石榴皮复合保健饮料加工工艺及其制备方法 | |
CN104531421A (zh) | 一种枸杞葡萄酒及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161116 |
|
WD01 | Invention patent application deemed withdrawn after publication |