CN107307251A - 一种玉竹养颜饮料产品 - Google Patents
一种玉竹养颜饮料产品 Download PDFInfo
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Classifications
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- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明为一种玉竹养颜饮料产品,采用玉竹根茎加适量的水进行机械匀浆,酶解高温处理、过滤除渣,皂角米催芽酶解、脱色与玉竹提取液进行调味,灭菌罐装得养颜饮料产品。通过皂角米发芽处理有效提高了原材料中蛋白质含量,又降低了皂角米中葡萄糖含量,通过蛋白酶降解提高氨基酸含量,又能充分利用发芽皂角米中抗氧化物质。由于采用复合纤维素酶和蛋白酶水解,有利于玉竹多糖快速释放,提高了玉竹使用效率,提高饮料中氨基酸含量。
Description
技术领域
本发明属于食品加工技术领域,涉及一种玉竹养颜饮料产品,具体涉及一种玉竹养颜饮料产品的制备方法。
背景技术
玉竹为百合科黄精属多年生草本植物,又名萎蕤、地管子、尾参、铃铛菜、竹节黄、竹根七、甜根菜等。以其干燥根茎入药,以萎蕤之名始载于《神农本草经》,列为上品,其性平,味甘、微寒,具有养阴、润燥、除烦、止渴的功效,属于常用药食两用的中药之一。玉竹根茎中主要含有甾体皂苷,尤其是甾体螺旋皂苷和五环甾醇的糖苷,并含多糖、黄酮及其糖苷以及多种蒽醌类化合物。近来的药理研究表明,玉竹具有增强免疫力、扩张血管、抗急性心肌缺血、降压、抗衰老、抗菌、降血脂、抗动脉粥样硬化、抗肿瘤等作用。现今玉竹用于治疗热病,强调其滋阴润肺,生津养胃之功。
皂角米又称雪莲子、皂角米、皂角仁、皂角精,是皂荚的果实。皂角米总能量为3.36千卡/克,总碳水化合物61%,氨基酸总量为3.13%,含有7种维生素,营养成分丰富,营养素种类较多,属高能量、高碳水化合物、低蛋白,低脂肪食物,并含有植物性膳食纤维。。具有养心通脉、清肝明目、健脾滋肾、祛痰开窍、疏肠利尿、润肤养颜、提神补气等功效。具有放水加热膨胀,胶质半透明,香糯润口,是调和人体脏腑功能的珍贵纯天然绿色滋补食品。
公开号为CN102676337A的中国专利公开了一种野生皂角米保健酒,属于保健酒加工技术领域。采用以下方法制备:1)称取野生皂角米75‐90%、中药材浸提液5‐14%、酵母菌4‐12%、酒曲0.8‐2.7%;2)称取等重桑皮、槐米、茯神、葛花、败酱草、昆布和竹茹与水浸泡后煎煮,滤液即是中药材浸提液;3)将野生皂角米蒸熟,再将中药材浸提液、酵母菌、酒曲均匀搅拌在蒸熟的皂角米中装入容器,压实、封口,发酵完成后,过滤得到的清液即成野生皂角米保健酒。
公开号为CN103783378A的中国专利公开了一种皂角米银耳莲子粥的制备方法,包括以下步骤:将糯米、小黄米、西米、皂角米洗净,倒入锅中,加入绿豆汁、食品添加剂,加热煮成粥,得到米粥备用;将银耳、猴头菇洗净,切成丝,放入容器中,倒入柠檬醋,加热炖煮20‐30分钟,取银耳、猴头菇备用;将薄荷、莲子、百合、枸杞、半边莲、通草、珍珠草用5‐10倍量的水提取,将提取液浓缩,得到中药浓缩液;将米粥、银耳、猴头菇、中药浓缩液合并,加入冰糖粉,充分搅拌,混合均匀后,灌装即可。
公开号为CN101816448A的中国专利公开了一种玉竹山楂苹果复合饮料的制备方法,按顺序进行的下列步骤:1)将玉竹经粉碎、浸泡、热水提取、过滤后而制成玉竹提取液;2)将山楂果经破碎、热水提取、过滤后而制成山楂汁;3)将苹果经去皮、去核、破碎、护色、压榨、过滤后而制成苹果汁;4)将上述制成的玉竹提取液、山楂汁和苹果汁以50‐60∶10‐20∶30‐40的重量比进行混合,然后按0‐4及0‐0.4的重量比加入作为甜味剂的蔗糖和作为酸味剂的柠檬酸,由此形成混合物;5)采用脱气机对上述调配成的混合物进行脱气;6)均质:采用均质机对上述脱气后的混合物进行均质;7)采用超高温瞬时灭菌方法对上述均质后的混合物进行杀菌即制成所述的玉竹山楂苹果复合饮料,杀菌温度为130‐140℃,时间3‐5秒钟;或以其它杀菌方法进行灭菌;8)将上述杀菌后的玉竹山楂苹果复合饮料立即用灌装机灌装,罐装温度为70‐80℃,罐装后用真空封罐机封罐;9)将灌装有玉竹山楂苹果复合饮料的饮料罐迅速冷却至常温。
公开号为CN101972019A的中国专利公开了一种利用玉竹制作美容保健功能的饮料及生产方法,按以下步骤生产:(1)选取新鲜无腐烂质地较好的玉竹20份,去掉须根和表面的泥土,用清水冲洗干净;(2)对洗净后的玉竹用粉碎机粉碎,把粉碎后的玉竹和2份红花、68份的纯净水放入不锈钢桶内加热预煮,把预煮温度提升至98℃;(3)当预煮温度降至65℃‐70℃时,加入a‐淀粉酶1份,保温酶解1.5‐2小时,酶解过程中需要开启搅拌器进行不断地搅拌;(4)酶解后的玉竹醪液直接采用离心机过滤去渣,收集玉竹醪液清汁,将玉竹清汁、蜂蜜3份、果汁4份、木糖醇2份打入调配罐中,再加入去渣后等重量的纯净水,开动机器调配均匀;(5)调配均匀后的汁液采用易拉罐作为容器,用真空灌装机灌装、脱气机脱气,封盖;(6)采用高温杀菌,杀菌温度121℃保持5分钟,杀菌冷却后,在37℃下保温7天,检查无产气、悬浮、分层现象出现为合格产品,贴标签、包装。
公开号为CN103689708A的中国专利公开了一种松花玉竹饮品,组合物包括松花粉、玉竹、山楂、薄荷、蜂蜜,按比例配制后,加12‐32倍组合物重量的水煎煮1‐3小时,然后将水煎液滤出,在滤渣中再加12‐32组合重量的水煎煮1‐3小时,然后将二次水煎液滤出,如此共煎煮三次,合并水煎液,过滤,当滤液温度为70‐100℃时,测定滤液密度为1.10‐1.40g/cm3,将浓缩液加入乙醇,使乙醇浓度达到50%‐100%,静置12‐48小时,过滤,滤液回收乙醇,然后加入蒸馏水搅拌静置水沉,过滤,滤液加口服液用水,灭菌、灌装,制得松花玉竹饮品。
发明内容
本发明的目的就是要提供一种方法简单、成本低、具有抗氧化、滋阴养颜等功能、便于工业化生产,所得产品口感好、营养丰富的复合养颜饮料制备方法。
本发明采用的技术方案包括:采用玉竹根茎和皂角米分别加适量的水进行机械匀浆,酶解高温处理、过滤除渣,调味,瞬时灭菌罐装得复合养颜饮料。
因此,本发明第一个目的是提供一种玉竹养颜饮料产品,取玉竹根茎5~15份、皂角米2~6份,经高温水浸提后调配、调味、灭菌罐装备用。
本发明第二个目的是提供一种玉竹养颜饮料产品的制备方法,其具体步骤包括:
(1)选用质地好的玉竹根茎进行切片,加入一定量的水进行混合,采用匀浆机进行机械匀浆20~50min,得玉竹匀浆液,其中加入水量的体积L与玉竹根茎重量kg比为4~7:1;
(2)选用质地好的皂角米,用水浸泡10~12h,去水后在20~30℃暗保温催芽2~4天后,加入一定量的水再绞碎,加入中性蛋白酶进行酶解3~6h后,经真空脱气处理5~15min,再在80~90℃保温5~15min后,过滤,制得皂角米提取液,其中加入一定量的水体积与皂角米重量比为10L:2~4kg;
(3)将皂角米提取液加入食用级的脱色活性碳进行脱色5~25min,过滤得皂角米精制液;
(4)将匀浆液加入复合纤维素酶进行酶解3~10h,在80~100℃煎煮100~150min后,过滤,得滤液,向其中加入皂角米精制液进行混合,加入柠檬酸和食用香精,搅拌调味10~30min,陶瓷膜过滤一次,得滤液Ⅰ;
(5)将滤液Ⅰ在121℃高压灭菌15min,罐装。
在一个实施方案中,步骤(1)中采用的机械匀浆,主要是将玉竹根茎进行常压下低速匀浆即可,匀浆时间为15~50min。
在一个实施方案中,步骤(2)、(3)、(4)的过滤过程是纱布过滤,优选是三层纱布过滤2次。
在一个实施方案中,步骤(2)中所述中性蛋白酶量与皂角米重量比为0.5~4kg:100kg。
在一个实施方案中,步骤(3)中所述脱色活性碳的量和匀浆液的体积比为3~6kg:100L。
在一个实施方案中,步骤(4)中所述复合纤维素酶的量,使酶的终浓度在3U/mL以上。
在一个实施方案中,步骤(4)中所述皂角米精制液的体积L和玉竹匀浆液的体积L比为3~4:10。
在一个实施方案中,其中步骤(4)加入的柠檬酸,其中优选是加入柠檬酸的质量kg至终浓度为0.02%~0.04%,%为质量体积比。
在一个实施方案中,其中步骤(4)加入的食用香精,其中优选是加入食用香精的质量kg至终浓度为0.04%~0.08%,%为质量体积比。
技术效果
1、本发明能充分利用玉竹和皂角米中多糖、植物胶原等大量养颜性物质,该法制备的饮料具有健脾润肺,养颜,滋阴等作用。
2、由于采用复合纤维素酶和蛋白酶水解,有利于玉竹多糖快速释放,提高了玉竹使用效率,提高饮料中氨基酸含量。
3、通过皂角米发芽处理有效提高了原材料中蛋白质含量,又降低了皂角米中葡萄糖含量,通过蛋白酶降解提高氨基酸含量,又能充分利用发芽皂角米中抗氧化物质。
具体实施方式
下面,本发明将用实施例进行进一步的说明,但是它并不限于这些实施例的任一个或类似实例。
实施例1
选用质地好的皂角米100kg,用水浸泡10h,以浸没在水中为准,去水后在20~30℃暗保温催芽2~4天后,加入300L水再绞碎,加入2kg中性蛋白酶(500U/mg)在30℃进行酶解4h后,经真空脱气处理15min,再在90℃保温5min后,三层纱布过滤2次,制得320L皂角米提取液。向320L皂角米提取液加入食用级的脱色活性碳10kg进行脱色15min,三层纱布过滤2次得皂角米精制液。选用质地好的玉竹根茎200kg进行切片,加入1000L的水进行混合,采用匀浆机进行低速匀浆(200转/min),匀浆时间为40min,得玉竹匀浆液。将玉竹匀浆液加入复合纤维素酶,使复合纤维素酶的终浓度在5U/mL,进行酶解6h,在90℃煎煮150min后,三层纱布过滤2次,得420L滤液,向其中加入120L皂角米精制液进行混合,加入120g柠檬酸和250g食用香精,搅拌调味15min,陶瓷膜过滤一次得滤液Ⅰ,在121℃高压灭菌15min,罐装。
实施例2
选用质地好的皂角米100kg,用水浸泡12h,以浸没在水中为准,去水后在20~30℃暗保温催芽2~4天后,加入400L水再绞碎,加入3kg中性蛋白酶35℃进行酶解3.5h后,经真空脱气处理10min,再在85℃保温10min后,三层纱布过滤2次,制得440L皂角米提取液。向440L皂角米提取液加入食用级的脱色活性碳16kg进行脱色10min,三层纱布过滤2次得皂角米精制液。选用质地好的玉竹根茎100kg进行切片,加入600L的水进行混合,采用匀浆机进行低速匀浆(250转/min),匀浆时间为35min,得玉竹匀浆液。将玉竹匀浆液加入复合纤维素酶,使复合纤维素酶的终浓度在6U/mL,进行酶解4h,在100℃煎煮120min后,三层纱布过滤2次,得300L滤液,向其中加入100L皂角米精制液进行混合,加入90g柠檬酸和180g食用香精,搅拌调味15min,陶瓷膜过滤一次得滤液Ⅰ,在121℃高压灭菌15min,罐装。
Claims (8)
1.本发明提供一种玉竹养颜饮料产品,取玉竹根茎5~15份、皂角米2~6份,经高温水浸提后调配、调味、灭菌罐装备用。
2.根据权利要求1的方法,所述玉竹养颜饮料产品的制备方法,其具体步骤包括:
(1)选用质地好的玉竹根茎进行切片,加入一定量的水进行混合,采用匀浆机进行机械匀浆20~50min,得玉竹匀浆液,其中加入水量的体积L与玉竹根茎重量kg比为4~7:1;
(2)选用质地好的皂角米,用水浸泡10~12h,去水后在20~30℃暗保温催芽2~4天后,加入水再绞碎,加入中性蛋白酶进行酶解3~6h后,经真空脱气处理5~15min,再在80~90℃保温5~15min后,过滤,制得皂角米提取液,其中皂角米重量与水量体积比为2~4:10L;
(3)将皂角米提取液加入食用级的脱色活性碳进行脱色5~25min,过滤得皂角米精制液;
(4)将匀浆液加入复合纤维素酶进行酶解3~10h,在80~100℃煎煮100~150min后,过滤,得滤液,向其中加入皂角米精制液进行混合,加入柠檬酸和食用香精,搅拌调味10~30min,陶瓷膜过滤一次,得滤液Ⅰ;
(5)将滤液Ⅰ在121℃高压灭菌15min,罐装。
3.根据权利要求2的方法,步骤(1)中采用的机械匀浆,主要是将玉竹根茎进行常压下低速匀浆即可,匀浆时间为15~50min。
4.根据权利要求2的方法,步骤(2)中所述中性蛋白酶量与皂角米重量比为0.5~4kg:100kg。
5.根据权利要求2的方法,步骤(3)中所述脱色活性碳的量和匀浆液的体积比为3~6kg:100L。
6.根据权利要求2的方法,步骤(4)加入的食用香精,其中优选是加入食用香精的质量kg至终浓度为0.04%~0.08%。
7.根据权利要求2的方法,步骤(4)中所述皂角米精制液的体积L和玉竹匀浆液的体积L比为3~4:10。
8.根据权利要求2的方法,其中步骤(4)加入的柠檬酸,其中优选是加入柠檬酸的质量kg至终浓度为0.02%~0.04%。
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