CN107072257A - 含有人参粉末的饮品组合物和其制备方法 - Google Patents
含有人参粉末的饮品组合物和其制备方法 Download PDFInfo
- Publication number
- CN107072257A CN107072257A CN201580050521.0A CN201580050521A CN107072257A CN 107072257 A CN107072257 A CN 107072257A CN 201580050521 A CN201580050521 A CN 201580050521A CN 107072257 A CN107072257 A CN 107072257A
- Authority
- CN
- China
- Prior art keywords
- beverage composition
- root powder
- ginseng root
- ginseng
- emulsifying agent
- 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
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Classifications
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Abstract
本发明涉及一种含有人参粉末的饮品组合物。更确切地说，本发明提供一种含有人参粉末的饮品组合物和制备其的方法，其中所述饮品组合物能够使用含有特定组成的天然稳定剂和天然乳化剂改善粉末沉淀和分层，而不使用合成稳定剂和合成乳化剂。
Description
技术领域
本发明涉及一种含有人参粉末的饮品组合物和制备其的方法。
背景技术
近年来，消费者对健康食品的兴趣已经增加，已开发使用植物原料(如人参)的各种健康饮品和健康食品并且已经商业化。
具体来说，用于制备具有人参的健康饮品的大多数方法使用人参提取物。然而，这类方法的缺点在于提取物中所含的有效成分与原料相比显著减少，因此消费者无法获取原料的全部成分。
相比之下，含有人参粉末的饮品的优点在于人参中所含的所有成分都可食用。
然而，在制备粉末状饮品时，重要的是通过防止人参粉末沉淀为不溶性固体组分和因液相分离而分层来维持长时间稳定状态。
如韩国专利第10-0658772号中所公开，已开发经由人参的超微粉碎在允许消费者获取全部成分的同时能够确保饮品稳定性的产品。
然而，使用合成添加剂，如防止人参粉末沉淀的合成稳定剂、确保油的乳化稳定性的合成乳化剂和增加风味的脂肪组分，已增加消费者关于这些组分的担忧。
如消费者关于咖啡产品中酪蛋白钠和磷酸盐的最新问题的反应所见，预计关于合成添加剂的负面消费者情绪会持续。
然而，天然稳定剂和天然乳化剂的乳化能力和分散稳定性与合成稳定剂和合成乳化剂相比较差，这使其难以应用在饮品商业化中。
因此，需要一种新的使用天然稳定剂和天然乳化剂制备含有人参粉末的饮品的方法，所述天然稳定剂和天然乳化剂能够替换所属领域中含有人参粉末的饮品中所用的合成稳定剂和合成乳化剂。
发明内容
技术问题
本发明的一个目标是提供含有人参粉末的饮品组合物，其使用天然稳定剂和天然乳化剂防止人参粉末沉淀和分层。
确切地说，本发明提供一种饮品组合物，其使用天然稳定剂和天然乳化剂展现甚至与合成稳定剂和合成乳化剂类似的分散性和稳定性，并且防止人参粉末沉淀和分层。
本发明的另一个目标是提供一种用于制备含有人参粉末的饮品组合物的方法，其防止人参粉末沉淀和分层。
技术解决方案
本发明的一个实施例提供一种含有人参粉末的饮品组合物，包含：以所述饮品组合物的总体积计，0.5％(w/v)至5％(w/v)的人参粉末；0.1％(w/v)至3％(w/v)的含有结晶纤维素和卡拉胶的天然稳定剂；以及0.01％(w/v)至3％(w/v)的含有卵磷脂的天然乳化剂。
本发明的另一个实施例提供一种用于制备含有人参粉末的饮品组合物的方法，包含：将含有结晶纤维素和卡拉胶的天然稳定剂和含有卵磷脂的天然乳化剂溶解以制备溶液，并且将人参粉末分散于溶解所述天然稳定剂和所述天然乳化剂的所述溶液中以制备分散液，接着对所述分散液进行加压均质化。
有利作用
本发明可提供一种饮品组合物，其允许消费者获取人参的全部功能性成分并且通过防止分层具有极好的储存稳定性和摄入便利性。
确切地说，根据本发明的饮品组合物不仅像使用合成稳定剂和合成乳化剂制备的那些一样防止人参粉末沉淀和分层，而且用天然稳定剂和天然乳化剂替换合成稳定剂和合成乳化剂，从而缓解消费者关于合成添加剂的焦虑。
此外，根据本发明的饮品组合物可应用于含有各种不溶性成分的液体产品，从而实现对改善含有非合成添加剂的饮品产品质量的极大贡献。
附图说明
图1是根据本发明的一个实施例的用于制备含有人参粉末的饮品的方法的示意图。
图2示出在使实例1(2b)和比较例1(2a)的人参饮品组合物在室温下静置四周之后所观察到的相片。
图3示出在使实例2(3b)和比较例2(3a)的人参饮品组合物在室温下静置四周之后所观察到的相片。
具体实施方式
在下文中将更详细地描述本发明的实施例。本文中将省略对在此技术领域或相关领域中技术人员所显而易知的细节的描述。
根据一个实施例，本发明提供一种含有人参粉末的饮品组合物，包含：人参粉末；含有结晶纤维素和卡拉胶的天然稳定剂；以及含有卵磷脂的天然乳化剂。
在下文中将详细描述每种组分。除非另外陈述，否则每种组分的量是以每100毫升饮品组合物中的重量(克)表示。
人参粉末
实施例中所用人参的实例可包含人参(Panax ginsengC.A.Meyer)、西洋参(Panaxquinquefolium)、三七(P.notoginseng)、竹节参(P.japonicum)、三叶参(P.trifolium)、人参三七(P.pseudoginseng)以及越南人参(P.vietnamensis)，但不限于此。
举例来说，本发明的实施例中所用的人参是人参(Panax ginseng C.A.Meyer)。
如本文所用，术语“人参”是指鲜人参或栽培人参作为原料经由适当食品加工处理所制造的所有人参，例如鲜人参、野生人参、栽培人参、木栽人参、太极参、糊精化人参(膨化人参)、红参、黑参、经酶处理的红参、发酵人参等等。
在本文中，鲜人参意思指原始形状的生人参并且红参意思指通过蒸煮和干燥生人参所制备的人参，其由于褐变反应而具有淡黄棕色至淡红棕色。黑参意思指通过蒸煮和干燥红参数次直到红参变黑所制备的黑色人参。野生人参是指天然生长的人参；并且栽培人参是指种植和生长的野生人参。木栽人参是指通过播种或种植人参幼苗并且使其在山林生长所人工生长的人参。
确切地说，此实施例中所用的人参是选自由以下组成的群组中的至少一种：红参、鲜人参、野生人参、栽培人参和木栽人参。
在此实施例中，人参粉末是以0.5％(w/v)至5％(w/v)、确切地说1％(w/v)至5％(w/v)、例如1.5％(w/v)至4.5％(w/v)、更确切地说2％(w/v)至4％(w/v)的量存在。
在此人参粉末范围内，饮品可防止物理特性因粘度增加而劣化，确保相应人参的作用，并且同时防止食品的风味和质地劣化。
另外，为了在使液相沉淀减到最少的同时获得食品的最优质地，将根据实施例的人参粉末粉碎成适当粒度，例如1微米至100微米的平均粒度，确切地说1微米至50微米的平均粒度。
在此人参粉末的尺寸范围内，有可能解决如因加工成本过度升高而难以商业化的问题和防止食品质地和分散稳定性劣化。
含有人参粉末的饮品可能遭遇粉末沉淀和分层，这受人参粉末的粒度、粒子形式和粒子分布、原料的组分和组分比、分层抑制剂的组分和组分比、产品pH值、制备方法等等影响。
粉末粒度的调节可能另外需要用于选择具有适当粒度的粒子的方法或使用单独的设备粉碎粉末的方法，因而使饮品组合物大规模的生产效率劣化。
然而，本发明的优点在于可经由天然稳定剂和天然乳化剂的特定组合并且调节其含量而更有效地防止人参粉末沉淀和分层。
天然稳定剂
如本文所用，术语“稳定剂”意思指用于改善饮品的分散稳定性的食品原料，并且术语“天然稳定剂”意思指未经任何合成方法而天然获得的稳定剂。
在此实施例中，天然稳定剂含有结晶纤维素和卡拉胶。
本质上含有结晶纤维素和卡拉胶的天然稳定剂可展现与合成稳定剂类似的分散稳定性。
另外，根据此实施例的天然稳定剂可另外含有选自由以下组成的群组中的至少一种：果胶、槐豆胶、***胶、海藻酸、结冷胶、剌梧桐树胶、塔拉胶、罗望子胶、黄原胶、树胶、淀粉和其混合物。
也就是，含有结晶纤维素和卡拉胶的天然稳定剂可确保食品粉末的液相稳定性，而无需使用典型合成稳定剂，如CMC-Na(羧甲基纤维素钠；carboxymethyl cellulosesodium)、甲基纤维素、酯胶、改性淀粉、羧甲基纤维素钙、海藻酸钾、海藻酸钙等等。
在此实施例中，天然稳定剂是以0.1％(w/v)至3％(w/v)、确切地说0.1％(w/v)至2％(w/v)、例如0.1％(w/v)至1％(w/v)的量存在。
更确切地说，结晶纤维素是以0.1％(w/v)至2％(w/v)、例如0.1％(w/v)至1％(w/v)、0.1％(w/v)至0.5％(w/v)的量存在。
卡拉胶是以0.1％(w/v)至1％(w/v)、例如0.1％(w/v)至0.5％(w/v)的量存在。
在此范围内，天然稳定剂可防止粘度过度增加，可降低生产成本并且可改善饮品组合物的沉淀和分散稳定性。
植物脂肪和油
在此实施例中，饮品组合物可包含植物脂肪和油(经精炼和加工的脂肪和油)以改善饮品的风味。
根据此实施例的饮品组合物中所用的植物脂肪和油不受特别限制。举例来说，根据韩国食品标准法典，植物脂肪和油(经精炼和加工的脂肪和油)可通过添加糖类而获得并且可存在于水分含量为8％或小于8％的粉末相中。
确切地说，此实施例中所用的植物脂肪和油是以0.1％(w/v)至5％(w/v)、更确切地说0.1％(w/v)至4％(w/v)、例如1％(w/v)至3％(w/v)的量存在。
在此范围内，植物脂肪和油可减少人参粉末的独特气味并且提供柔和的风味。
然而，由于植物脂肪和油不与水混合并且因此具有低乳化能力，造成乳膏层的产生，即，脂肪和油组分与水分离使得白色脂肪和油层漂浮在水上的现象，因此需要乳化剂。
天然乳化剂
如本文所用，术语“乳化剂”意思指能够在水溶液中乳化(Emulsify)脂肪和油组分的食品原料，并且术语“天然乳化剂”意思指衍生自天然原料并且未经合成方法的乳化剂。
在此实施例中，天然乳化剂可包含卵磷脂。
另外，根据此实施例的天然乳化剂可通过经含有结晶纤维素和卡拉胶的天然稳定剂和含有卵磷脂的天然乳化剂的组合稳定乳化植物脂肪和油组分来确保乳液稳定性，无需使用典型合成乳化剂，例如脂肪酸甘油酯，如单甘油脂、有机酸单甘油脂和聚甘油酯；脱水山梨醇脂肪酸酯；二醇脂肪酸酯，如丙二醇脂肪酸酯和聚乙二醇脂肪酸酯；糖酯等等。
天然乳化剂是以0.01％(w/v)至3％(w/v)、确切地说0.01％(w/v)至2％(w/v)、例如0.01％(w/v)至1％(w/v)的量存在。
确切地说，卵磷脂是以0.01％(w/v)至2％(w/v)、例如0.01％(w/v)至1％(w/v)、更确切地说0.01％(w/v)至0.05％(w/v)的量存在。
在此范围内，天然乳化剂可防止异味的产生，确保足够的乳化能力并且防止乳膏层的形成。
其他甜味剂
除以上组分以外，饮品组合物视需要还包含甜味剂。甜味剂的实例可包含所属领域中已知的多种甜味剂，例如蔗糖、葡萄糖、果糖、太妃糖、糖浆、低聚糖、蜂蜜、糖醇、帕拉金糖或龙舌兰糖浆等等。
确切地说，甜味剂包含选自蔗糖、葡萄糖、果糖、糖浆、低聚糖、蜂蜜和龙舌兰糖浆中的至少一种。
甜味剂是以1％(w/v)至20％(w/v)、确切地说5％(w/v)至15％(w/v)、例如7％(w/v)至12％(w/v)的量存在。
另外，饮品组合物视需要还可包含溶剂。在一个实施例中，溶剂是纯化水。
本发明的另一个实施例提供一种用于制备含有食品粉末的饮品组合物的方法，包含：将天然稳定剂和天然乳化剂溶解以形成溶液，将人参粉末分散于溶解所述天然稳定剂和所述天然乳化剂的所述溶液中以制备分散液，接着对所述分散液进行加压均质化。
此制备方法基本上与根据以上实施例的制备方法相同，因此将省略重复描述并且将主要给出以下不同特征的描述。
在下文中将更详细地描述每一过程。
溶解天然稳定剂和天然乳化剂
天然稳定剂和天然乳化剂基本上与根据以上实施例的饮品组合物的天然稳定剂和天然乳化剂相同，并且因此将主要描述溶解每个组分的过程。
在此实施例中，天然稳定剂和天然乳化剂可添加至溶剂中并且溶解于其中，或可替代地，天然稳定剂和天然乳化剂可分别溶解于相应溶剂中并且随后彼此混合。
确切地说，天然稳定剂可含有结晶纤维素和卡拉胶，并且天然乳化剂可含有卵磷脂。
举例来说，将天然稳定剂和天然乳化剂添加至溶剂中并且随后在50℃至100？j，例如80℃下充分溶解。
确切地说，虽然此实施例中所用的溶剂不受特定限制，但例如可使用纯化水。
分散人参粉末
以含有人参粉末的饮品组合物的总体积计，通过将0.5至5％(w/v)的人参粉末添加至溶解天然稳定剂和天然乳化剂的混合溶液中而将人参粉末分散于混合溶液中。
在此实施例中，在人参粉末分散之后，所得分散液可经由10至150目(mesh)过滤器过滤以抑制外来物质的并入。
加压均质化
可通过所属领域中已知的各种方法，使用例如螺旋桨式混合器、分散机、均相混合器、均质机、胶态分配器或超声波乳化器，确切地说均质机来进行均质化。
在此实施例中，为了增强乳液稳定性，可在50巴至300巴的均质化压力下进行均质化两次或大于两次。
在此范围内，有可能防止乳液稳定性劣化并且可依据设施费用使饮品组合物有效地均质化。
此后，可依据饮品组合物的pH值调控饮品组合物的灭菌。
灭菌
在加压均质化之后，当饮品组合物具有中性pH值时可在130℃至140℃下并且当饮品组合物具有酸性pH值时在95℃至110℃下进行灭菌。
如本文所用，术语“中性”意思指4.5至8.0的pH值。如果饮品组合物具有中性pH值并且在以上温度范围内进行灭菌，那么有可能完全杀灭耐热性细菌孢子，同时防止饮品组合物的功能性风味劣化。
如本文所用，术语“酸性”意思指4.5或小于4.5的pH值。如果饮品组合物具有酸性pH值并且在以上温度范围内进行灭菌，那么有可能杀灭真菌并且防止饮品组合物的风味劣化。
在每种条件下的灭菌可进行30秒至120秒。
在所述温度和时间段内，可进行灭菌而不改变风味，并且未发现颜色变化。
在灭菌之后，可用灭菌的饮品组合物填充瓶子。此处，可在冷却至85℃至100℃的温度后用灭菌的饮品组合物填充瓶子，并且在填充瓶子之后，可再进行后灭菌。
在此实施例中，可在80℃至97℃下进行后灭菌。
现在，将参照实例、比较例以及实验实例更详细地描述本发明。应理解，提供这些实例、比较例以及实验实例仅仅为了说明并且不应以任何方式解释为限制本发明。
实例和比较例
[实例1和实例2]制备使用天然稳定剂和天然乳化剂制备的含有人参粉末的饮品组合物
使用如表1中所列出的组分制备实例1和实例2的饮品组合物。组分的量是以按100毫升的饮品组合物计的重量(克)百分比来表示。
表1
实例1-制备含有人参粉末的饮品组合物
1.溶解天然稳定剂和天然乳化剂
将作为天然稳定剂的结晶纤维素和卡拉胶以及作为天然乳化剂的卵磷脂在80℃下在搅拌10分钟时分散于纯化水中，接着添加植物脂肪和油，并且随后在搅拌10分钟时分散。
2.分散人参粉末
在天然稳定剂、天然乳化剂以及植物脂肪和油完全分散之后，引入人参粉末，接着搅拌10分钟，并且随后以肉眼检查所得物料以鉴别人参粉末是否完全混合。随后，引入其余原料并且混合10分钟。
3.加压均质化
使用加压均质机在100巴的压力下对混合天然稳定剂、天然乳化剂、植物脂肪和油以及人参粉末的液体进行均质化。
4.灭菌
经均质化的溶液的pH值为6.0的饮品组合物在130℃下灭菌30秒。
5.制备含有人参粉末的饮品组合物
用经灭菌的溶液填充瓶子，接着在85℃下后灭菌5分钟。
实例2-制备含有红参粉末的饮品组合物
除使用红参粉末代替表1中所列出的人参粉末以外，以与实例1相同的方式制备含有红参粉末的饮品组合物。
[比较例1和比较例2]制备使用合成稳定剂和合成乳化剂制备的含有人参粉末的饮品组合物
使用如表2中所列出的组分制备比较例1和比较例2的饮品组合物。
表2
比较例1-制备使用合成稳定剂和合成乳化剂制备的含有人参粉末的饮品组合物
除使用合成稳定剂和合成乳化剂代替表2中所列出的天然稳定剂和天然乳化剂以外，以与实例1相同的方式制备含有人参粉末的饮品组合物。
比较例2-制备使用合成稳定剂和合成乳化剂制备的含有红参粉末的饮品组合物
除使用红参粉末代替人参粉末以外，以与比较例1相同的方式制备含有红参粉末的饮品组合物。
实验实例1
观察分层
将实例和比较例中所制备的饮品组合物储存在室温(25℃)下四周并且观察。
结果显示于图2和图3中。
图2的2a是使用合成稳定剂和合成乳化剂制备的含有人参粉末的饮品组合物的相片，显示因植物脂肪和油的不充分乳化而经由脂肪和油组分与水分离在饮品上层略微产生白色乳膏层。
图2的2b是使用天然稳定剂和天然乳化剂制备的含有人参粉末的饮品组合物的相片，显示饮品上层略微产生水层，但不产生具有经分离脂肪和油的白色层。
图3的3a是使用合成稳定剂和合成乳化剂制备的含有红参粉末的饮品组合物的相片，并且3b是使用天然稳定剂和天然乳化剂制备的含有红参粉末的饮品组合物的相片。3a与2a中一样显示略微产生具有脂肪和油的白色层，并且3b与2b显示在饮品上层上产生水层。
同样地，虽然图2的2a与2b、图3的3a和3b的饮品组合物分别显示不同的层生成现象，但难以经由肉眼观察区分图2a和图2b的饮品组合物与图3a和图3b的饮品组合物。因此，可以看出使用天然稳定剂和天然乳化剂与使用合成稳定剂和合成乳化剂之间不存在差异。
因此，从实例1和实例2可以看出，已证实可仅仅使用天然稳定剂和天然乳化剂确保含有人参粉末的饮品组合物的分散稳定性，而无需使用合成稳定剂和合成乳化剂。
尽管本文中已经描述了一些实施例，但所属领域的技术人员应理解，这些实施例仅以说明方式给出，并且在不脱离本发明的精神和范围的情况下，可以进行各种修改、改变，以及更改。因此，本发明的范围应仅由所附权利要求和其等效物来限制。
Claims (10)
1.一种含有人参粉末的饮品组合物，其特征在于包括：
以所述饮品组合物的总体积计，
0.5％(w/v)至5％(w/v)的人参粉末；
0.1％(w/v)至3％(w/v)的含有结晶纤维素和卡拉胶的天然稳定剂；以及
0.01％(w/v)至3％(w/v)的含有卵磷脂的天然乳化剂。
2.根据权利要求1所述的含有人参粉末的饮品组合物，其中所述天然稳定剂还包括选自由以下组成的群组中的至少一种：果胶、槐豆胶、***胶、海藻酸、结冷胶、刺梧桐树胶、塔拉胶、罗望子胶、黄原胶、树胶以及淀粉。
3.根据权利要求1所述的含有人参粉末的饮品组合物，其中所述天然稳定剂不含选自由以下组成的群组中的至少一种合成稳定剂：CMC-Na(羧甲基纤维素钠)、甲基纤维素、酯胶、改性淀粉、羧甲基纤维素钙、海藻酸钾以及海藻酸钙。
4.根据权利要求1所述的含有人参粉末的饮品组合物，其中所述天然乳化剂不含选自由以下组成的群组中的至少一种合成乳化剂：脂肪酸甘油酯、脱水山梨醇脂肪酸酯、二醇脂肪酸酯以及糖酯。
5.一种用于制备含有人参粉末的饮品组合物的方法，其特征在于包括：
将含有结晶纤维素和卡拉胶的天然稳定剂和含有卵磷脂的天然乳化剂溶解以制备溶液，
通过将人参粉末分散于溶解所述天然稳定剂和所述天然乳化剂的所述溶液中来制备分散液，以及
对所述分散液进行加压均质化以制备含有人参粉末的饮品组合物。
6.根据权利要求5所述的用于制备含有人参粉末的饮品组合物的方法，其中所述饮品组合物含有以所述饮品组合物的总体积计0.1％(w/v)至3％(w/v)的所述天然稳定剂。
7.根据权利要求5所述的用于制备含有人参粉末的饮品组合物的方法，其中所述饮品组合物含有以所述饮品组合物的总体积计0.01％(w/v)至3％(w/v)的所述天然乳化剂。
8.根据权利要求5所述的用于制备含有人参粉末的饮品组合物的方法，还包括：在加压均质化之后将所述饮品组合物灭菌。
9.根据权利要求8所述的用于制备含有人参粉末的饮品组合物的方法，其中所述饮品组合物在所述加压均质化之后的pH值为4.5至8.0，并且所述灭菌是在130℃至140℃下进行30秒至120秒。
10.根据权利要求8所述的用于制备含有人参粉末的饮品组合物的方法，其中所述饮品组合物在所述加压均质化之后的pH值为4.5以下，并且所述灭菌是在95℃至110℃下进行30秒至120秒。
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- 2014-10-17 KR KR1020140140727A patent/KR20160045348A/ko active Search and Examination
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2015
- 2015-07-08 WO PCT/KR2015/007070 patent/WO2016060362A1/ko active Application Filing
- 2015-07-08 MX MX2017002539A patent/MX2017002539A/es unknown
- 2015-07-08 US US15/503,634 patent/US20170265497A1/en not_active Abandoned
- 2015-07-08 JP JP2017509723A patent/JP6498276B2/ja not_active Expired - Fee Related
- 2015-07-08 CN CN201580050521.0A patent/CN107072257A/zh active Pending
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| CN1917782A (zh) * | 2004-01-20 | 2007-02-21 | Cj株式会社 | 一种含人参超细粉末的饮品及其制备方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713598A (zh) * | 2018-05-08 | 2018-10-30 | 中国农业科学院特产研究所 | 人参保健奶饮品及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| BR112017003066A2 (pt) | 2018-02-27 |
| JP6498276B2 (ja) | 2019-04-10 |
| WO2016060362A1 (ko) | 2016-04-21 |
| EP3207807A4 (en) | 2018-04-04 |
| MX2017002539A (es) | 2017-05-15 |
| EP3207807A1 (en) | 2017-08-23 |
| KR20160045348A (ko) | 2016-04-27 |
| JP2017526359A (ja) | 2017-09-14 |
| BR112017003066B1 (pt) | 2021-12-21 |
| EP3207807B1 (en) | 2020-01-08 |
| US20170265497A1 (en) | 2017-09-21 |
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