CN109511847A - 一种具有清咽润喉功能的保健饮料的制备方法 - Google Patents
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Abstract
本发明涉及一种具有清咽润喉功能的保健饮料的制备方法,属于保健食品加工技术领域。先制备莲藕糖化液和枇杷汁，然后将莲藕糖化液和枇杷汁混合均匀得混合汁，在混合汁中加入1%的食用豆粕粉，将pH调整到5.6‑6.4，在85‑90℃条件下灭菌10‑15分钟，降温到23‑27℃，从斜面上接入棘托竹荪菌种，在23‑27℃、130‑150rpm的条件下摇床培养6‑8天得棘托竹荪发酵液，棘托竹荪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、灌装、封口、灭菌即得成品。本发明的保健饮料不仅口感好、果香浓郁、饮用安全，而且具有清咽润喉的功效。
Description
技术领域
本发明涉及一种具有清咽润喉功能的保健饮料的制备方法,属于保健食品加工技术领域。
背景技术
咽喉作为人体内外沟通的要道，很容易遭受各种刺激，空气中的污染物质、粉尘、病菌都会直接刺激咽喉部位，引起咽喉的疾病，此外，咽喉疾病还与气候干燥、生活习惯、饮食方式、工作环境等很多因素有关，咽喉疾病如果治疗不及时或反复发作，可转为慢性，若感染向上蔓延，波及耳、鼻，可导致急性鼻炎、鼻窦炎、急性中耳炎，向下发展可侵犯喉、气管等下呼吸道，引起急性喉炎、气管炎、支气管炎及肺炎，若致病菌及毒素侵入血液循环，则可引起全身并发症，如急性肾炎、脓毒血症、风湿病等，对身体危害极大，所以有咽喉不适的症状要及时治疗，目前治疗咽喉不适症状的药物或多或少对人体有一定的副作用，在自然界中有许多包括植物和微生物在内的具有清咽润喉功效的天然食材，而利用自然界中天然植物和微生物资源为原料，加工成具有清咽润喉功能的保健食品，既可以治疗咽喉不适的症状，又不会对人体产生副作用。
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、具有清咽润喉功能的保健饮料的制备方法。
本发明的目的是这样实现的：
将莲藕洗净、去皮，置于高压锅中，在121℃条件下蒸15-20分钟得熟莲藕，将熟莲藕捣成莲藕泥，称取一定质量的莲藕泥，加入莲藕泥质量2-4倍的清水，搅拌均匀，将 pH调整到4.5-5.0，按每克莲藕泥25-30个单位的比例加入糖化酶，在60℃条件下糖化3-5小时得莲藕糖化液。
将枇杷洗净、榨汁得枇杷汁，按照质量比2:1的比例将莲藕糖化液和枇杷汁混合均匀得混合汁，在混合汁中加入1%的食用豆粕粉，将pH调整到5.6-6.4，在85-90℃条件下灭菌10-15分钟，降温到23-27℃，从斜面上接入棘托竹荪菌种，在23-27℃、130-150rpm的条件下摇床培养6-8天得棘托竹荪发酵液，棘托竹荪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、灌装、封口、灭菌即得成品。
本发明的保健饮料有益效果包括以下几个方面：
第一，本发明的保健饮料所用原料都是天然食材，对人体没有副作用，食用是安全的。
第二，本发明的保健饮料是以液态发酵得到的棘托竹荪发酵液为基础进行调配的，棘托竹荪发酵液中的菌丝体与棘托竹荪子实体化学组成、功效作用基本一致，竹荪是世界上名贵的食药用菌之一，具有补气养阴、润肺止咳的功效，对慢性咽炎的病人特别适合。
第三，本发明的保健饮料的原料含有枇杷，枇杷能消除咽喉炎症，对咽喉肿痛和声音嘶哑等常见病都有明显的治疗作用。
第四，本发明的保健饮料的原料含有莲藕，莲藕具有清热解毒、止咳化痰、清咽润喉的作用。
第五，本发明的保健饮料具有浓郁的枇杷香气，枇杷汁经过棘托竹荪发酵后，棘托竹荪代谢产生的β-葡萄糖苷酶可以将枇杷中的结合态呈香物质转化成游离态呈香物质，增加本发明保健饮料的枇杷香气，有效克服了传统保健饮料口味不佳的不足。
第六，本发明通过棘托竹荪的发酵作用将莲藕、枇杷等原料巧妙地结合在一起，通过协同作用，最大限度地发挥了本发明保健饮料清咽润喉的功效。
具体实施方式
本发明采用的菌株棘托竹荪ACCC 51511采购于中国农业微生物菌种保藏管理中心。
将莲藕洗净、去皮，置于高压锅中，在121℃条件下蒸15分钟得熟莲藕，将熟莲藕捣成莲藕泥，称取一定质量的莲藕泥，加入莲藕泥质量3倍的清水，搅拌均匀，将 pH调整到4.7，按每克莲藕泥28个单位的比例加入糖化酶，在60℃条件下糖化4小时得莲藕糖化液。
将枇杷洗净、榨汁得枇杷汁，按照质量比2:1的比例将莲藕糖化液和枇杷汁混合均匀得混合汁，在混合汁中加入1%的食用豆粕粉，将pH调整到6.0，在90℃条件下灭菌10分钟，降温到25℃，从斜面上接入棘托竹荪菌种，在25℃、140rpm的条件下摇床培养7天得棘托竹荪发酵液，棘托竹荪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、灌装、封口、灭菌即得成品。
本发明清咽润喉保健饮料功效试验：
受试对象：受试对象共计48人，男女比例1:1，年龄为18岁－65岁，都属于慢性咽炎人群，所有受试对象均不同程度具有咽痛、咽痒、咽干、干咳、异物感、多言加重等6种症状中的一种或多种，在48名受试对象中具有咽痛症状者42人、具有咽痒症状者39人、具有咽干症状者38人、具有干咳症状者31人、具有异物感症状者42人、具有多言加重症状者45人，所有受试对象要求无以下情况：
1. 慢性咽炎急性发作期或急性咽炎、声带结节、感冒或吸烟因素所致者；
2. 短期内已服用与受试功能有关的物品，影响到对结果的判断者；
3. 对受试产品过敏者；
4. 合并有心、脑血管、肝、肾、造血***、支气管和肺等严重疾病及精神病患者和有睡眠疾病的患者；
5. 妊娠和哺乳期妇女。
试验方法：受试对象每天饮用本发明实施例保健饮料150毫升，连续服用30天。
试验结果判定标准：
1 显效：症状消失或明显减轻；
2 有效：症状略有减轻；
3 无效：症状无变化或加重。
试验结果见表一：
表一：受试对象症状改善情况表
| 序号 | 症状类型 | 症状人数 | 显效人数 | 有效人数 | 无效人数 | 总有效率 |
| 1 | 咽痛 | 42 | 6 | 27 | 9 | 78.6% |
| 2 | 咽痒 | 39 | 4 | 28 | 7 | 82.1% |
| 3 | 咽干 | 38 | 4 | 25 | 9 | 76.3% |
| 4 | 干咳 | 31 | 4 | 20 | 7 | 77.4% |
| 5 | 异物感 | 42 | 5 | 27 | 10 | 76.2% |
| 6 | 多言加重 | 45 | 3 | 31 | 11 | 75.6% |
从上表可以看出，本发明实施例的保健饮料对多种咽喉不适症状有明显的改善作用。
Claims (1)
1.一种具有清咽润喉功能的保健饮料的制备方法，其特征是经过如下加工过程制备而成：
⑴将莲藕洗净、去皮，置于高压锅中，在121℃条件下蒸15-20分钟得熟莲藕，将熟莲藕捣成莲藕泥，称取一定质量的莲藕泥，加入莲藕泥质量2-4倍的清水，搅拌均匀，将 pH调整到4.5-5.0，按每克莲藕泥25-30个单位的比例加入糖化酶，在60℃条件下糖化3-5小时得莲藕糖化液；
⑵将枇杷洗净、榨汁得枇杷汁，按照质量比2:1的比例将莲藕糖化液和枇杷汁混合均匀得混合汁，在混合汁中加入1%的食用豆粕粉，将pH调整到5.6-6.4，在85-90℃条件下灭菌10-15分钟，降温到23-27℃，从斜面上接入棘托竹荪菌种，在23-27℃、130-150rpm的条件下摇床培养6-8天得棘托竹荪发酵液，棘托竹荪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、灌装、封口、灭菌即得成品。
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