CN109430704A - 一种降血脂口服液的制作方法 - Google Patents
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Abstract
本发明公开了一种降血脂口服液的制作方法，属于保健食品加工技术领域。将糙米粉碎得糙米粉，糙米粉经糖化、过滤得糙米糖化液，将葡萄榨汁后得葡萄汁，将葡萄汁和糙米糖化液混合均匀得混合汁，在混合汁中加入大豆蛋白肽，搅拌均匀后将pH调整到6.8‑7.0，在90‑95℃条件下灭菌10分钟，降温到32‑35℃，从斜面上接入紫色红曲菌种，培养4‑5天得紫色红曲发酵液，紫色红曲发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。本发明的降血脂口服液不仅口感好、果香浓郁、饮用安全，而且具有显著的降血脂功效。
Description
技术领域
本发明公开了一种降血脂口服液的制作方法，属于保健食品加工技术领域。
背景技术
随着社会经济的发展和居民生活水平的提高，高脂血症的发病率及患病率逐年升高，高脂血症严重影响人民的健康，三高症和超体重均和高血脂有关，所以世界卫生组织和各国政府主管部门，均非常重视降血脂药物的开发，发达国家大量开发脂肪代用品、糖代品投放市场，但这些只是减少热量摄入，起到预防血脂上升的作用，对于高血脂症患者，不得不使用药物，至今国内外比较广泛使用的是他汀类药物，但长期服用他汀类药物，有一定毒副作用。所以，近年来利用天然食用原料加工成食用安全的降血脂产品成了本领域科研工作者研究的热点。
发明内容
本发明的目的是提供一种口感好、果香浓郁、饮用安全的降血脂口服液的制作方法。
本发明的目的是这样实现的：
将糙米粉碎得糙米粉，称取一定质量的糙米粉，加入糙米粉质量4-6倍的清水，搅拌均匀，按每克糙米粉8-12个单位的比例加入α-淀粉酶，再加入糙米粉质量0.2%的食品级氯化钙，搅拌均匀，在90-95℃条件下水解40-60分钟，将水解液温度降到60℃，再将 pH调整到4.5-5.0，按每克糙米粉80-120个单位的比例加入糖化酶，在60℃条件下糖化4-6小时后过滤得糙米糖化液。
将葡萄榨汁后得葡萄汁，按照质量比1:1的比例将葡萄汁和糙米糖化液混合均匀得混合汁，在混合汁中加入1%的大豆蛋白肽，搅拌均匀后将pH调整到6.8-7.0，在90-95℃条件下灭菌10分钟，降温到32-35℃，从斜面上接入紫色红曲菌种，在32-35℃、160-200rpm的条件下摇床培养4-5天得紫色红曲发酵液，紫色红曲发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。
本发明的降血脂口服液有益效果包括以下几个方面：
第一，本发明的降血脂口服液的原料经过了紫色红曲的发酵作用，紫色红曲代谢产生了十余种他汀类似物，这些他汀类似物在人体内可以发挥降血脂作用，是重要的调节血脂的功能因子。
第二，本发明的降血脂口服液的原料糙米糖化液中含丰富的水溶性膳食纤维，其能促进胆固醇的排出，具有明显的降血脂作用。
第三，本发明的降血脂口服液所用原料都是天然食材，不含药物成分，对人体没有副作用，食用是安全的。
第四，本发明的降血脂口服液的原料含有葡萄，葡萄中酚类物质和芦丁可以促进血液循环，减少血小板凝集，预防血栓生成，同时也能清理血管壁上的积存的脂肪与胆固醇，能让过高的血脂降下来，而且葡萄中一些酚类物质经过发酵作用后其生物活性也会提高，降血脂的功效也随之提高。
第五，本发明的降血脂口服液具有浓郁的葡萄香气，葡萄汁经过紫色红曲发酵后，紫色红曲代谢产生的β-葡萄糖苷酶可以将葡萄中的结合态呈香物质转化成游离态呈香物质，增加本发明降血脂口服液的香气。
具体实施方式
本发明采用的紫色红曲 CICC5013采购于中国工业微生物菌种保藏管理中心。
将糙米粉碎得糙米粉，称取一定质量的糙米粉，加入糙米粉质量5倍的清水，搅拌均匀，按每克糙米粉10个单位的比例加入α-淀粉酶，再加入糙米粉质量0.2%的食品级氯化钙，搅拌均匀，在90℃条件下水解50分钟，将水解液温度降到60℃，再将 pH调整到4.8，按每克糙米粉100个单位的比例加入糖化酶，在60℃条件下糖化5小时后过滤得糙米糖化液。
将葡萄榨汁后得葡萄汁，按照质量比1:1的比例将葡萄汁和糙米糖化液混合均匀得混合汁，在混合汁中加入1%的大豆蛋白肽，搅拌均匀后将pH调整到6.9，在90℃条件下灭菌10分钟，降温到33℃，从斜面上接入紫色红曲菌种，在33℃、180rpm的条件下摇床培养5天得紫色红曲发酵液，紫色红曲发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。
本发明降血脂口服液实施效果试验：
筛选体检血脂四项 ( TC、TG、HDL-C、LDL-C ) 中有1-4项异常的受试者23人，让这23位受试者饮用本发明实施例的降血脂口服液，试验时间为45天，试验期间每天早饭后和晚饭后各饮用50毫升，这期间不服用降血脂类药物，45天后，测定其血液中TC、TG、HDL-C、LDL-C浓度，并与饮用本发明降血脂口服前体检情况进行比较，结果显示，受试者总胆固醇( TC )平均下降了21.11%，甘油三酯( TG ) 平均降低12.92%，低密度脂蛋白胆固醇(LDL-C) 平均降低24.33%，高密度脂蛋白胆固醇(HDL-C) 平均升高了7.45%，从以上数据可以看出，本发明的降血脂口服液具有明显的降血脂功效，同时本发明的降血脂口服液还可以提高高密度脂蛋白胆固醇(HDL-C)的含量，高密度脂蛋白胆固醇(HDL-C) 对血管有保护作用，可以大大降低冠心病发病几率。
以下举例说明 ：
谢×，女，56岁，体检时总胆固醇、低密度脂蛋白、甘油三酯三项都超标，同时患有2型糖尿病，每天早饭后和晚饭后各饮用本发明实施例的降血脂口服液50毫升，连续饮用45天后，复查血脂恢复正常水平，同时血糖指标也得到明显改善。
钱××，男，46 岁，体检时总胆固醇、低密度脂蛋白、甘油三酯三项都超标，同时患有高血压病，每天早饭后和晚饭后各饮用本发明实施例的降血脂口服液50毫升，连续饮用45天后，复查血脂恢复正常水平，同时血压指标也得到明显改善。
Claims (1)
1.一种降血脂口服液的制作方法，其特征是经过如下加工过程制备而成：
⑴将糙米粉碎得糙米粉，称取一定质量的糙米粉，加入糙米粉质量4-6倍的清水，搅拌均匀，按每克糙米粉8-12个单位的比例加入α-淀粉酶，再加入糙米粉质量0.2%的食品级氯化钙，搅拌均匀，在90-95℃条件下水解40-60分钟，将水解液温度降到60℃，再将 pH调整到4.5-5.0，按每克糙米粉80-120个单位的比例加入糖化酶，在60℃条件下糖化4-6小时后过滤得糙米糖化液；
⑵将葡萄榨汁后得葡萄汁，按照质量比1:1的比例将葡萄汁和糙米糖化液混合均匀得混合汁，在混合汁中加入1%的大豆蛋白肽，搅拌均匀后将pH调整到6.8-7.0，在90-95℃条件下灭菌10分钟，降温到32-35℃，从斜面上接入紫色红曲菌种，在32-35℃、160-200rpm的条件下摇床培养4-5天得紫色红曲发酵液，紫色红曲发酵液经菌丝体胶体磨磨浆得营养浆液，营养浆液再经过滤、调配、浓缩、灌装、封口、灭菌即得成品。
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| CN110250380A (zh) * | 2019-06-06 | 2019-09-20 | 暨南大学 | 一种具有润肠和降血脂功能的红薯发酵饮料及其制备方法 |
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| CN103719994A (zh) * | 2013-12-30 | 2014-04-16 | 黑龙江省轻工科学研究院 | 一种糙米发酵饮料的制作方法 |
| CN106190699A (zh) * | 2016-07-25 | 2016-12-07 | 福建师范大学 | 一种糙米红曲酒的制备方法 |
| CN106520451A (zh) * | 2016-12-26 | 2017-03-22 | 天津科技大学 | 一种红曲果酒及其制备方法 |
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| CN103719994A (zh) * | 2013-12-30 | 2014-04-16 | 黑龙江省轻工科学研究院 | 一种糙米发酵饮料的制作方法 |
| CN106190699A (zh) * | 2016-07-25 | 2016-12-07 | 福建师范大学 | 一种糙米红曲酒的制备方法 |
| CN106520451A (zh) * | 2016-12-26 | 2017-03-22 | 天津科技大学 | 一种红曲果酒及其制备方法 |
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| CN110250380A (zh) * | 2019-06-06 | 2019-09-20 | 暨南大学 | 一种具有润肠和降血脂功能的红薯发酵饮料及其制备方法 |
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