CN107034073A - 一种预防心血管疾病的果酒 - Google Patents
一种预防心血管疾病的果酒 Download PDFInfo
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Abstract
本发明公开了一种用特殊方法制备,具有预防心血管疾病的果酒。果酒由以下方法制得:取原料柠檬鲜果50‑60重量份,拐枣40‑50重量份,玫瑰花5‑20重量份,分别粉碎搅拌匀浆,加酶,37℃温浴酶解;过滤,得酶解滤液,合并三酶解滤液,调节pH为3‑5,糖度为16‑20%,得混合果汁;混合果汁灭菌,加根霉,生香酵母,活化干酵母,乳酸菌发酵,发酵15‑20天,得发酵液;发酵液加酶再次酶解,过滤,所得滤液陈酿即得目标果酒。本果酒风味独特,能降低血脂;较好地改变血液黏度,预防心血管疾病;与同度数的白酒或普通果酒相比,饮用后体内的乙醇和乙醛的清除效率快,对肝脏的损伤极小,可作为预防心血管疾病的功能性果酒长期饮用。
Description
技术领域
本发明涉及一种果酒及其制备方法,尤其是一种用特殊方法制备具有预防心血管疾病的果酒。
背景技术
心血管疾病具有高患病率、高致残率、高致死率的特点,是目前世界上最主要的致死疾病之一,每年死于心脑血管疾病的人数高达1500万人,居各种死因首位。随着近年来医学研究的深入以及生活水平的提高,人们已经逐渐认识到,对于心血管疾病的预防在一定程度上甚至重于治疗。
柠檬中富含柠檬酸、橙皮苷、圣草枸橼苷等类黄酮成分,具有降血脂、降血压,预防心血管疾病的良好功效,尤其是柠檬皮中,橙皮苷、圣草枸橼苷的含量更高,分别高达27.37mg/g, 9.38mg/g,高于果肉中的6.64mg/g,但由于柠檬皮非柠檬可食部,大多数时候被丢弃,造成浪费。将柠檬全果发酵生产酒,可以提高柠檬的利用率,但柠檬含糖量少,酸度高,其中富含纤维素,果胶,为进一步发酵生产带来了困难。
拐枣中富含葡萄糖、果糖、蔗糖等糖类,除糖类外,还含有二氢杨梅素等有效成分,具有降血糖、降血脂,抗血栓的功效,拐枣中还含有鼠李碱等物质,具有降血压的作用。拐枣常作为中药使用,常用的煎煮方法不能完全提取出拐枣中的有效成分。
玫瑰具有特殊的香气,并且含有丰富的黄酮、多酚类化合物,能减缓由冠状动脉堵塞所导致的心肌梗死、心肌缺血,具有扩张血管,强心剂的作用。
目前,市场上有很多具备一定保健作用的果酒,但大都存在以下缺陷:由于果酒含有一定浓度的酒精,长时间或大量饮用会对肝脏造成损害;或由于酿酒方法不当,破坏了原料的保健作用,口感不佳;或制备方法过于复杂,成本过高等。
发明内容
本发明提供一种由特殊方法酿造,具有预防心血管疾病的果酒。
所述果酒由以下方法制备,包括如下步骤:
1、原料柠檬鲜果50-60重量份,拐枣40-50重量份,玫瑰花5-20重量份,分别粉碎搅拌匀浆,加酶,37℃温浴酶解;过滤,得酶解滤液,合并三酶解滤液,调节pH为3-5,糖度为16-20%,得混合果汁;
2、混合果汁灭菌,加根霉,生香酵母,活化干酵母,乳酸菌发酵,发酵15-20天,得发酵液;
3、发酵液加酶再次酶解,过滤,所得滤液陈酿即得目标果酒。
其中,酶解所用的酶优选果胶酶、淀粉酶、纤维素酶和单宁酶组成的混合物;各组分与原料的配比为1:1:1:1:1000。酶解时间为1-2小时。
步骤2发酵的根霉、生香酵母、活化干酵母和乳酸菌的优配用量,按重量计分别为混合果汁的0.01-0.03%,0.01-0.02%,0.01-0.02%,0.01-0.02%。
步骤2混合果汁灭菌的条件为:120-125℃条件下加热10-20分钟。
步骤3酶解过程中,酶的用量为步骤1柠檬鲜果酶解用量的7-10%,酶解时间为1小时;陈酿时间以6个月左右为优选。
与现有技术相比,本方法所得果酒含有二氢杨梅素、橙皮苷、圣草枸橼苷、松油醇、右旋龙脑等功效成分。本发明通过特殊的制备方法,科学去除柠檬中的纤维素,果胶,以玫瑰水提液调节柠檬中Ph值,加入拐枣改善糖度,进行发酵生产柠檬果酒。制备方法简单,生产成本较低,风味独特。
该方法能充分利用柠檬、拐枣、玫瑰中的糖类进行发酵,并保留提高其营养及功效成分。具有明显降低甘油三酯,总胆固醇,低密度脂蛋白,升高高密度脂蛋白;较好地改变血液流变学系数,减缓由冠状动脉堵塞所导致的心肌梗死、心肌缺血,降低血压的作用;和普果酒或白酒相比,该果酒饮用后,体内的乙醇和乙醛清除率较快,对肝脏伤害极小,适宜特殊人群作为功能性食品长期饮用。
附图说明
图1为本实施例7试验大鼠血清乙醇含量变化示意图;
图2为本实施例7试验大鼠血清中乙醛含量变化示意图。
具体实施方式
下面结合实施例,对本发明做进一步说明。
一、试验样品的制备
实施例1
取柠檬鲜果60kg,加入果胶酶60g,淀粉酶60g,纤维素酶60g,单宁酶60g,匀浆,37℃温浴酶解1h,搅拌。
取拐枣鲜果40kg,洗净,粉碎,加入水120L,果胶酶40g,淀粉酶40g,纤维素酶40g,单宁酶40g,匀浆,温浴酶解2h,超声溶解1h,过滤。
取玫瑰花20kg,加入水200L,加入果胶酶20g,淀粉酶20g,纤维素酶20g,单宁酶20g, 温浴酶解2h,超声溶解1h,过滤,得滤液。
合并柠檬提取物及拐枣、玫瑰水提取物,混合物Ph4.5,糖度为16%。
将混合匀浆物在125℃条件下加热20分钟灭菌。
将灭菌后的的混合物加入0.01%根霉,0.02%生香酵母,0.02%活化干酵母,0.02%乳酸菌发酵,发酵时间为20天,发酵结束后,加入果胶酶5g,淀粉酶5g,纤维素酶5g,单宁酶5g,保温60min,过滤。
所得滤液,放置于阴凉处,陈酿6个月即得果酒。
实施例2
取柠檬鲜果50kg,加入果胶酶50g,淀粉酶50g,纤维素酶50g,单宁酶50g,匀浆,37℃温浴酶解1h,搅拌。
取拐枣鲜果40kg,洗净,粉碎,加入水80L,果胶酶40g,淀粉酶40g,纤维素酶40g,单宁酶40g,匀浆,温浴酶解2h,超声1h,过滤。取玫瑰花5kg,加入水50L,加入果胶酶5g,淀粉酶5g,纤维素酶5g,单宁酶5g,温浴酶解2h,超声1h,过滤,得滤液。
合并柠檬提取物及拐枣、玫瑰水提取物,混合物Ph5,糖度为18%。
将混合匀浆物在120℃条件下加热15分钟。
将灭菌后的的混合物加入0.03%根霉,0.01%生香酵母,0.01%活化干酵母,0.01%乳酸菌发酵,发酵时间为15天,发酵结束后,加入果胶酶4g,淀粉酶4g,纤维素酶4g,单宁酶4g,保温1h,过滤。
所得滤液,放置于阴凉处,陈酿6个月即得果酒。
实施例3
取柠檬鲜果55kg,加入果胶酶55g,淀粉酶55g,纤维素酶55g,单宁酶55g,匀浆,37℃温浴酶解1h,搅拌。
取拐枣鲜果45kg,洗净,粉碎,加入水90L,果胶酶45g,淀粉酶45g,纤维素酶45g,单宁酶45g,匀浆,温浴酶解2h,超声1h,过滤。取玫瑰花10kg,加入水50L,加入果胶酶10g,淀粉酶10g,纤维素酶10g,单宁酶10g,温浴酶解2h,超声1h,过滤,得滤液。
合并柠檬提取物及拐枣、玫瑰水提取物,混合物Ph5,糖度为18%.
将混合匀浆物在120℃条件下加热10分钟。
将灭菌后的的混合物加入0.03%根霉,0.01%生香酵母,0.01%活化干酵母,0.01%乳酸菌发酵,发酵时间为18天,发酵结束后,加入果胶酶4g,淀粉酶4g,纤维素酶4g,单宁酶4g,保温1h,过滤。
所得滤液,放置于阴凉处,陈酿6个月即得果酒。
二、成分含量检测
实施例4
按实施例1-3所得的果酒,采用高效液相-质谱联用仪,高效气相-质谱联用仪,检测其中的成分,经检验其中含有二氢杨梅素、橙皮苷、圣草枸橼苷、松油醇、右旋龙脑等功效成分。
三、果酒对高血脂大鼠血脂的影响试验
实施例5
取SD大鼠40只,采用高脂饲料喂养建立大鼠高血脂模型,分别连续灌胃按实施例1所得的果酒30天,低剂量组灌胃0.2ml/kg,高剂量组灌胃0.4ml/kg。空白组及模型对照组灌胃蒸馏水。检测大鼠的血清中甘油三酯、总胆固醇、高密度脂蛋白、低密度脂蛋白含量。平均两次实验结果,所得结果见表1。
表1
和模型组相比,*<0.05,**<0.01
四、果酒对小鼠全血黏度、血浆黏度、最大血小板聚集率的影响试验
实施例6
分别连续灌胃按实施例3所得的果酒6天,低剂量组灌胃0.2ml/kg,高剂量组灌胃0.4ml/kg。空白组及模型对照组灌胃蒸馏水,然后皮下注射肾上腺素加冰水浸泡复制大鼠急性血瘀模型。第7天再灌胃给药1次,药后1h,大鼠腹主动脉采血测定血液黏度、血小板聚集的变化。结果见表2,结果表明,果酒具有改变大鼠血液黏度的功效,能够预防血栓形成。
表2
和模型组相比,*<0.05,**<0.01
五、酒后大鼠血清中乙醇、乙醛清除率试验
实施例7
取按实施例2所得的果酒,重铬酸钾法检测其酒精度数为21°,按5ml/kg灌胃大鼠,并灌胃模型组大鼠等量等度数白酒。分别于灌胃后0.5h,1h,1.5h,2h,3h刺眼眶取血,检测其血液中酒精浓度。实验结果见图1,图2。结果表明,饮用等度数果酒较普通白酒,血清中乙醇、乙醛清除速度较快。
六、肝脏影响试验
实施例8
取按实施例3所得的果酒,重铬酸钾法检测其度数为21°,按10ml/kg灌胃小鼠30d,模型对照组灌胃等体积等度数白酒。灌胃结束后处死小鼠,检测小鼠肝脏SOD、GSH-Px,MDA,肝脏指数。实验结果见表3。空白组与果酒组无显著差异,长期饮用果酒对肝脏损伤极小。
和模型组相比,*<0.05,**<0.01。
Claims (8)
1.一种预防心血管疾病的果酒,其特征在于,该果酒由包括以下步骤的方法制备:
(1)原料柠檬鲜果50-60重量份,拐枣40-50重量份,玫瑰花5-20重量份,分别粉碎搅拌匀浆,加酶,37℃温浴酶解;过滤,得酶解滤液,合并三种酶解滤液,调节所述滤液pH为3-5,糖度为16-20%,得混合果汁;
(2)混合果汁灭菌,加根霉,生香酵母,活化干酵母,乳酸菌发酵,发酵15-20天,得发酵液;
(3)发酵液加酶再次酶解,过滤,滤液陈酿,即得目标果酒。
2.如权利要求1所述的果酒,其特征在于,步骤(1)及(3)酶解所用的酶为包括果胶酶、淀粉酶、纤维素酶或单宁酶的混合物。
3.如权利要求2所述的果酒,其特征在于,步骤(1)酶解所用的酶果胶酶、淀粉酶、纤维素酶和单宁酶与原料的配比为1:1:1:1:1000。
4.如权利要求1所述的果酒,其特征在于步骤(2)的根霉、生香酵母、活化干酵母和乳酸菌的用量按重量计分别为混合果汁的0.01-0.03%,0.01-0.02%,0.01-0.02%,0.01-0.02%。
5.如权利要求1所述的果酒,其特征在于,步骤(1)所述的酶解时间为1-2小时。
6.如权利要求1所述的果酒,其特征在于,步骤(2)混合果汁灭菌的条件为:120-125℃条件下加热10-20分钟。
7.如权利要求1所述的果酒,其特征在于,步骤(3)酶解过程中,酶的用量为步骤(1)柠檬鲜果酶解用量的7-10%,酶解时间为1小时。
8.如权利要求1所述的果酒,其特征在于,步骤(3)陈酿的时间为6个月以上。
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