CN107232461A - 一种紫薯蓝莓复合饮料的加工方法 - Google Patents
一种紫薯蓝莓复合饮料的加工方法 Download PDFInfo
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- CN107232461A CN107232461A CN201710452969.6A CN201710452969A CN107232461A CN 107232461 A CN107232461 A CN 107232461A CN 201710452969 A CN201710452969 A CN 201710452969A CN 107232461 A CN107232461 A CN 107232461A
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- purple potato
- blueberry
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- anthocyanidin
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Abstract
本发明公开了一种紫薯蓝莓复合饮料的加工方法,该方法混合紫薯中微波提取的花青素、蓝莓中超声波提取的花青素、白砂糖、葡萄糖、柠檬酸、羟甲基纤维素钠、羟丙基甲基纤维素、海藻酸钠制备复合饮料。有益效果为:本发明饮料具有抗氧化、增强人体免疫力、预防心脑血管疾病、抗炎、抗癌作用、预防衰老、提高人体免疫力、皮肤保健和美容的作用,营养丰富全面、易被人体吸收;风味独特、酸甜适口,具有紫薯与蓝莓协调的复合香味与口味,通过天然果汁的复配得到口味、色泽较好的饮料,符合现代人健康、营养的消费理念,饮料体系稳定,货架期长;加工方法简单可行,易于扩大生产,具有较大的市场潜力。
Description
技术领域
本发明涉及食品加工技术领域,尤其是涉及一种紫薯蓝莓复合饮料的加工方法。
背景技术
紫薯(purple sweet potato)一类薯皮呈紫黑色、肉质呈紫色至深紫色的甘薯新品种。20世纪90年代,我国红薯研究人员从日本成功引进紫薯,属旋花科、甘薯属的草本植物。紫薯薯肉色泽艳丽,呈深紫色,故又将紫薯称为黑薯、紫心山芋、紫心甘薯或紫肉甘薯。紫薯本身兼具粮食作物、经济作物和药用作物的多种价值,使其成为甘薯中有较高经济价值的品种。紫薯还有许多营养成分和功能因子,使其在食品、医药、化工、轻工、纺织等行业具有多种用途,成为多行业的重要原料。此外,因其含有极其丰富的花青素类色素、硒、多糖、植物蛋白、维生素和矿物质等多种营养成分,而成为目前农产品研发人员研究和开发的热点。紫薯的颜色主要由花青素产生,花青素(Anthocyanin),又称花色苷,属于多酚类黄酮物质,易溶于水,易从紫薯的块根和茎叶中提取,是一类广泛存在于植物中的水溶性天然色素。花青素是药用价值高的天然强效自由基清除剂,具有清除自由基、抗氧化、抗癌、降血糖、抑菌等多种生理功能。
蓝莓(Blueberry),又称越橘、蓝浆果,基本营养成分为果糖、蛋白质、脂肪、氨基酸、紫檀芪、超氧化物歧化酶等,富含花青素,占水果的0.07~3.38%。花青素基本碳骨架为C6-C3-C6,具有3,5,7-三羟基-2-苯基苯并吡喃阳离子结构,为水溶性天然食用色素,易溶于甲醇、乙醇、丙酮等极性溶剂,易受光照、pH、温度影响,现已知花青素20多种,主要存在于植物中的有天竺葵色素、矢车菊色素、飞燕色素、芍药色素、牵牛花色素及锦葵色素等。相对合成色素,天然色素安全性比较高,对人体的危害相对较小,欧洲将花青素含量≥24%的色素提取物作为药用。
现有技术如授权公告号为CN 101669561 B的中国发明专利,公开了以紫薯叶和蓝莓叶为主要原料的茶饮料及其制备方法,该饮料由紫薯叶10-50、蓝莓叶10-50重量份,以及紫薯花、紫薯茎、蓝莓花和纯天然原料北冬虫夏草子实体等原料,经过杀青、揉捻、烘干等工艺步骤精制而成。该饮料营养十分丰富,口感舒适,易被人体吸收,饮用方便,但该饮料风味不理想,不易于被广大消费者接受。
发明内容
本发明的目的在于提供一种营养丰富全面、易被人体吸收,风味独特、饮用方便的紫薯蓝莓复合饮料的加工方法。
本发明针对上述技术中提到的问题,采取的技术方案为:一种紫薯蓝莓复合饮料的加工方法,包括紫薯花青素提取、蓝莓花青素提取、复合饮料的制备、杀菌、冷却及检验,具体操作步骤为:
紫薯花青素提取:将新鲜紫薯洗净后沥干,切成薄片,放入55~70℃的烘箱中干燥至恒重,粉碎,过80~100目筛,将紫薯粉放入pH为值1~3、体积分数为50~70%的乙醇提取剂中,料液比为1:15~25(g/mL),在微波温度40~60℃条件下提取3~5min,结束后将提取液在3000~5000 r/min转速离心15~25min,在上清液中加入经活化的树脂,活化的树脂和花青素提取液的质量体积比为1:20~30g/mL,吸附22~26h,然后置于体积分数为50~70%的乙醇中,洗脱22~26h,即得紫薯花青素提取,即为紫薯花青素提取液,具有抗氧化、抗炎、抗癌、抗福射、抗应激等作用,能清除t-BUOCK叔丁基过氧化物自由基或阻止亚油酸自动氧化引起的脂质过氧化,降低血清中促炎性趋化因子、细胞因子和炎症介质的浓度,对多种癌细胞具有不同程度的抑制作用,能够诱导该细胞的调亡,抗动脉粥样硬化,抑制血清、肝脏中的硫化巴比妥酸及氧化脂蛋白的增加,并且无毒副作用,安全性高;
蓝莓花青素提取:将新鲜蓝莓洗净后沥干,打浆均质,放入pH为值1~3、体积分数为80~100%的乙醇提取液中,料液比为1:5~7(g:mL),在30~50℃温度下超声提取15~25min,抽滤并收集滤液,加入乙酸乙酯萃取3~4次,萃取液中加入AB-8树脂,树脂和花青素提取液的质量体积比为1:2~4g/mL,吸附1~3h,然后用蒸馏水洗脱果糖、蛋白质等杂质,即得蓝莓花青素提取,主要成分为矢车菊、矮牵牛、芍药、飞燕、锦葵与***糖苷、葡萄糖苷、半乳糖苷以单糖苷形式存在,含有少量酰化花青素,飞燕、锦葵占花青素总量70%,在小肠中的吸收率较高,能有效缓解高血糖症状,刺激瘤细胞的凋亡、增强了乳酸脱氢酶的活性,抑制转录因子p-p65 NFkB活性,减轻因脂多糖引导的RAW 264.7型巨噬细胞发炎症状;
复合饮料制备:取紫薯花青素提取液35~45份、蓝莓花青素提取液25~33份、白砂糖5~10份、葡萄糖1~5份、柠檬酸0.5~2份、羟甲基纤维素钠0.5~1份、羟丙基甲基纤维素0.05~0.2份、海藻酸钠0.3~0.8份、蛋白肽0.2~0.7份,搅拌混合均匀,调节固含为18~23%,均质、脱气,然后加热到70~80℃后灌装至玻璃瓶,压紧瓶盖,即得紫薯蓝莓复合饮料,蛋白肽的氨基酸序列为TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS,该多肽能刺激甲状腺激素分泌增加,促进了胆固醇的胆汁酸化,使粪便***胆固醇增加,从而起到降低血液胆固醇的作用,并且只对胆固醇值高的人有降低胆固醇的作用,对正常人没影响;
杀菌、冷却及检验:在115~130℃下高压灭菌8~13min,冷却至室温,清洁瓶身,检查有无破裂等异常现象,贴上标签即为成品,该饮料花青素类成分含量,营养丰富全面、易被人体吸收,风味独特、酸甜适口,具有紫薯与蓝莓协调的复合香味与口味,未添加甜味剂、酸度剂、色素及香精等,天然健康,符合现代人健康、营养的消费理念,饮料体系稳定,不易变色、变质或分层,货架期长。
与现有技术相比,本发明的优点在于:1)本发明紫薯蓝莓复合饮料具有抗氧化、增强人体免疫力、预防心脑血管疾病、抗炎、抗癌作用、预防衰老、提高人体免疫力、皮肤保健和美容的作用,营养丰富全面、易被人体吸收;2)风味独特、酸甜适口,具有紫薯与蓝莓协调的复合香味与口味,未添加甜味剂、酸度剂、色素及香精等,通过天然果汁的复配得到口味、色泽较好的饮料,符合现代人健康、营养的消费理念,饮料体系稳定,不易变色、变质或分层,货架期长;3)加工方法简单可行,产品稳定性好,易于扩大生产,具有较大的市场潜力。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种紫薯蓝莓复合饮料的加工方法,包括紫薯花青素提取、蓝莓花青素提取、复合饮料的制备、杀菌、冷却及检验,具体操作步骤为:
1)紫薯花青素提取:将新鲜紫薯洗净后沥干,切成薄片,放入60℃的烘箱中干燥至恒重,粉碎,过80目筛,将紫薯粉放入pH为值2、体积分数为60%的乙醇提取剂中,料液比为1:20(g/mL),在微波温度50℃条件下提取4min,结束后将提取液在4000 r/min转速离心22min,在上清液中加入经活化的树脂,活化的树脂和花青素提取液的质量体积比为1:25g/mL,静置吸附24h,然后置于体积分数为60%的乙醇中,静置洗脱24h,即得紫薯花青素提取,即为紫薯花青素提取液,具有抗氧化、抗炎、抗癌、抗福射、抗应激等作用,能清除t-BUOCK叔丁基过氧化物自由基或阻止亚油酸自动氧化引起的脂质过氧化,降低血清中促炎性趋化因子、细胞因子和炎症介质的浓度,对多种癌细胞具有不同程度的抑制作用,能够诱导该细胞的调亡,抗动脉粥样硬化,抑制血清、肝脏中的硫化巴比妥酸及氧化脂蛋白的增加,并且无毒副作用,安全性高;
2)蓝莓花青素提取:将新鲜蓝莓洗净后沥干,打浆均质,放入pH为值3、体积分数为80%的乙醇提取液中,料液比为1:6(g:mL),在40℃温度下超声提取22min,抽滤并收集滤液,加入乙酸乙酯萃取3次,萃取液中加入AB-8树脂,树脂和花青素提取液的质量体积比为1:3g/mL,吸附2h,然后用蒸馏水洗脱果糖、蛋白质等杂质,即得蓝莓花青素提取,主要成分为矢车菊、矮牵牛、芍药、飞燕、锦葵与***糖苷、葡萄糖苷、半乳糖苷以单糖苷形式存在,含有少量酰化花青素,飞燕、锦葵占花青素总量70%,在小肠中的吸收率较高,能有效缓解高血糖症状,刺激瘤细胞的凋亡、增强了乳酸脱氢酶的活性,抑制转录因子p-p65 NFkB活性,减轻因脂多糖引导的RAW 264.7型巨噬细胞发炎症状;
3)复合饮料制备:取紫薯花青素提取液38份、蓝莓花青素提取液28份、白砂糖6份、葡萄糖3份、柠檬酸0.8份、羟甲基纤维素钠0.6份、羟丙基甲基纤维素0.1份、海藻酸钠0.5份、蛋白肽0.3份,搅拌混合均匀,调节固含为22%,均质、脱气,然后加热到80℃后灌装至玻璃瓶,压紧瓶盖,即得紫薯蓝莓复合饮料,蛋白肽的氨基酸序列为TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS,该多肽能刺激甲状腺激素分泌增加,促进了胆固醇的胆汁酸化,使粪便***胆固醇增加,从而起到降低血液胆固醇的作用,并且只对胆固醇值高的人有降低胆固醇的作用,对正常人没影响;
4)杀菌、冷却及检验:在120℃下高压灭菌12min,冷却至室温,清洁瓶身,检查有无破裂等异常现象,贴上标签即为成品,该饮料花青素类成分含量,营养丰富全面、易被人体吸收,风味独特、酸甜适口,具有紫薯与蓝莓协调的复合香味与口味,未添加甜味剂、酸度剂、色素及香精等,天然健康,符合现代人健康、营养的消费理念,饮料体系稳定,不易变色、变质或分层,货架期长。
实施例2:
一种紫薯蓝莓复合饮料的加工方法,包括紫薯花青素提取、蓝莓花青素提取、复合饮料的制备、杀菌、冷却及检验,具体操作步骤为:
1)将新鲜紫薯洗净后沥干,切成薄片,放入60℃的烘箱中干燥至恒重,粉碎,过100目筛,将紫薯粉放入pH为值2、体积分数为60%的乙醇提取剂中,料液比为1:20(g/mL),在微波温度58℃条件下提取4min,结束后将提取液在5000 r/min转速离心15min,在上清液中加入经活化的树脂,活化的树脂和花青素提取液的质量体积比为1:25g/mL,吸附24h,然后置于体积分数为70%的乙醇中,洗脱26h,即得紫薯花青素提取,即为紫薯花青素提取液,具有抗氧化、抗炎、抗癌、抗福射、抗应激等作用,能清除t-BUOCK叔丁基过氧化物自由基或阻止亚油酸自动氧化引起的脂质过氧化,降低血清中促炎性趋化因子、细胞因子和炎症介质的浓度,对多种癌细胞具有不同程度的抑制作用,能够诱导该细胞的调亡,抗动脉粥样硬化,抑制血清、肝脏中的硫化巴比妥酸及氧化脂蛋白的增加,并且无毒副作用,安全性高;
2)蓝莓花青素提取:将新鲜蓝莓洗净后沥干,打浆均质,放入pH为值2、体积分数为90%的乙醇提取液中,料液比为1:6(g:mL),在45℃温度下超声提取23min,抽滤并收集滤液,加入乙酸乙酯萃取4次,萃取液中加入AB-8树脂,树脂和花青素提取液的质量体积比为1:4g/mL,吸附3h,然后用蒸馏水洗脱果糖、蛋白质等杂质,即得蓝莓花青素提取,主要成分为矢车菊、矮牵牛、芍药、飞燕、锦葵与***糖苷、葡萄糖苷、半乳糖苷以单糖苷形式存在,含有少量酰化花青素,飞燕、锦葵占花青素总量70%,在小肠中的吸收率较高,能有效缓解高血糖症状,刺激瘤细胞的凋亡、增强了乳酸脱氢酶的活性,抑制转录因子p-p65 NFkB活性,减轻因脂多糖引导的RAW 264.7型巨噬细胞发炎症状;
3)复合饮料制备:取紫薯花青素提取液40份、蓝莓花青素提取液28份、白砂糖8份、葡萄糖3份、柠檬酸0.8份、羟甲基纤维素钠0.5份、羟丙基甲基纤维素0.1份、海藻酸钠0.4份、蛋白肽0.5份,搅拌混合均匀,调节固含为18%,均质、脱气,然后加热到80℃后灌装至玻璃瓶,压紧瓶盖,即得紫薯蓝莓复合饮料,蛋白肽的氨基酸序列为TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS,该多肽能刺激甲状腺激素分泌增加,促进了胆固醇的胆汁酸化,使粪便***胆固醇增加,从而起到降低血液胆固醇的作用,并且只对胆固醇值高的人有降低胆固醇的作用,对正常人没影响;
4)杀菌、冷却及检验:在130℃下高压灭菌8min,冷却至室温,清洁瓶身,检查有无破裂等异常现象,贴上标签即为成品,该饮料花青素类成分含量,营养丰富全面、易被人体吸收,风味独特、酸甜适口,具有紫薯与蓝莓协调的复合香味与口味,未添加甜味剂、酸度剂、色素及香精等,天然健康,符合现代人健康、营养的消费理念,饮料体系稳定,不易变色、变质或分层,货架期长。
实施例3:
紫薯蓝莓复合饮料的感官评定:
请10位产品质量检验所有一定感官评审经验的化验员对实施例1、实施例2和市售对照组进行感官评定,评分标准见表1,每一指标均采用10分制,满分为50分,计算各指标得分后,乘以加权值后相加,即得感官评定分值。感官评定结果为:实施1为48.5、实施例2为47.0、对照组为40.1,由此可知,实施例1和实施例2的紫薯蓝莓复合饮料的感官评定得分高于对照组,更易于被消费者接受。
表1:紫薯蓝莓复合饮料的感官评分标准
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
SEQUENCE LISTING
<110> 西南大学
<120> 一种紫薯蓝莓复合饮料的加工方法
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 126
<212> PRT
<213> 人工合成
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Val Ser Tyr Lys Pro Phe Val Val Ser Trp Lys Tyr Gly Val Ala Gly
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Phe Tyr Thr His Cys Gly Pro Asn Phe Cys Cys Cys Ile Ser
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Claims (10)
1.一种紫薯蓝莓复合饮料的加工方法,包括紫薯花青素提取,蓝莓花青素提取,复合饮料的制备,杀菌、冷却及检验,其特征在于:所述的复合饮料的制备的步骤中配方为:紫薯花青素提取液35~45份、蓝莓花青素提取液25~33份、白砂糖5~10份、葡萄糖1~5份、柠檬酸0.5~2份、羟甲基纤维素钠0.5~1份、羟丙基甲基纤维素0.05~0.2份、海藻酸钠0.3~0.8份、蛋白肽0.2~0.7份。
2.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的复合饮料制备的步骤中复合饮料固含为18~23%。
3.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的复合饮料制备的步骤中蛋白肽的氨基酸序列为TDHKLCVCVCCGAAKCYLCRVLHPGKLCVCVNCSKQDNAYASAIPRDCHGGKTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS。
4.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的紫薯花青素提取的步骤为:将新鲜紫薯洗净后沥干,切成薄片,干燥,粉碎,过筛,放入乙醇提取剂中,微波提取,结束后离心,在上清液中加入经活化的树脂,吸附,然后以料液比为1:15~25(g/mL)置于pH为值1~3、体积分数为50~70%的乙醇中,洗脱22~26h。
5.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的紫薯花青素提取的步骤中微波提取温度为40~60℃,时间为3~5min。
6.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的紫薯花青素提取的步骤中活化的树脂和花青素提取液的质量体积比为1:20~30g/mL,吸附22~26h。
7.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的蓝莓花青素提取的步骤为:鲜蓝莓洗净后沥干,打浆均质,放入乙醇提取液中,超声提取,抽滤并收集滤液,加入乙酸乙酯萃取3~4次,萃取液中加入AB-8树脂,吸附,水洗。
8.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的蓝莓花青素提取的步骤中放入乙醇提取液的pH为值1~3,体积分数为80~100%,料液比为1:5~7(g:mL)。
9.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的蓝莓花青素提取的步骤中超声提取温度为30~50℃,时间为15~25min。
10.根据权利要求1所述的一种紫薯蓝莓复合饮料的加工方法,其特征在于:所述的蓝莓花青素提取的步骤中树脂和花青素提取液的质量体积比为1:2~4g/mL,吸附1~3h。
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CN108812910A (zh) * | 2018-06-22 | 2018-11-16 | 东北林业大学 | 酒糟蛋白复配饮料及其制备方法 |
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