CN110313564A - 叶黄素酯沙棘汁及其制备方法 - Google Patents
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Abstract
本发明涉及一种叶黄素酯沙棘汁及其制备方法。本发明选用沙棘为原料，添加叶黄素酯，果汁保留了沙棘原有的营养成分，并结合了叶黄素酯的作用，具有多种保健功能。叶黄素酯沙棘汁，包括按重量百分比成分为：25‑40%沙棘果浆、0.5‑0.32%叶黄素酯、10‑15%苹果汁、10‑15%果脯糖浆、5‑10%白砂糖，1‑2%黄原胶、0.001‑0.002%麦芽粉香精、0.001‑0.002%苹果酸，其余为纯净水。
Description
技术领域
本发明涉及一种功能性饮料，特别是一种叶黄素酯沙棘汁及其制备方法。
背景技术
叶黄素酯是一种重要的类胡萝卜素酯肪酸酯，天然叶黄素酯被摄人体内后，在人体酯肪酶的作用下，水解成游离态的叶黄素。叶黄素对细胞免疫有调节作用，能增强免疫。叶黄素过滤蓝光和抗氧化的作用，是帮助青少年眼睛发育的关键营养元素。叶黄素以高浓度沉积于人眼底黄斑中，可作为近紫外蓝光的吸收剂，通过捕获自由基、防止或降低氧化和自由基对视网膜带来的伤害而行使保护功能，可以有效降低老年性黄斑变性的发生率。
沙棘果中除含有丰富的蛋白质、酯肪和碳水化合物外，还含有人体必需的多种维生素和矿物质，其中维生素C、E、A、K的含量，几乎居一切果蔬之冠。沙棘果具有一定的药用价值，具有降低血压、胆固醇和血酯的作用，可以增强免疫功能，保护肝脏，止咳平喘和明显的抗癌作用，有利于提高人体抗衰老能力。沙棘汁浓缩了沙棘精华，酸甜可口，营养丰富。
目前，国内市场上已有沙棘加工产品，如沙棘饮料、沙棘冰酒、沙棘胶囊、沙棘口服液、沙棘酸奶等，但还未见有关叶黄素酯沙棘果汁的报道。
发明内容
本发明的目的在于提供一种叶黄素酯沙棘汁及其制备方法，该方法选用沙棘为原料，添加叶黄素酯，果汁保留了沙棘原有的营养成分，并结合了叶黄素酯的作用，具有多种保健功能。
为实现上述目的，本发明采用的技术方案是：叶黄素酯沙棘汁，包括按重量百分比成分为：25-40%沙棘果浆、0.5-0.32%叶黄素酯、10-15%苹果汁、10-15%果脯糖浆、5-10%白砂糖，1-2 %黄原胶、0.001-0.002%麦芽粉香精、0.001-0.002%苹果酸，其余为纯净水。
进一步的，叶黄素酯沙棘汁，包括按重量百分比成分为：25%沙棘果浆、0.4%叶黄素酯、10%苹果汁、10%果脯糖浆、5%白砂糖，1%黄原胶、0.001%麦芽粉香精、0.001%苹果酸, 其余为纯净水。
进一步的，叶黄素酯沙棘汁，包括按重量百分比成分为：35%沙棘果浆、0.48%叶黄素酯、12%苹果汁、12%果脯糖浆、8%白砂糖，2%黄原胶、0.002%麦芽粉香精、0.001%苹果酸,其余为纯净水。
叶黄素酯为水溶性叶黄素酯。
本发明的另一个目的在于提供叶黄素酯沙棘汁的制备方法，包括以下步骤：
（1）沙棘果浆制备：将冷冻的沙棘果进行清洗、选果、破碎、解冻、制浆、分离，得到沙棘全果浆；
（2）调配：向沙棘果浆内加入苹果汁、果脯糖浆、白砂糖、黄原胶、麦芽粉香精、苹果酸和纯净水，均质后进行高温瞬时灭菌，降温至60℃，加入叶黄素酯水溶液，混合均匀；
（3）灌装封盖；
（4）巴氏灭菌：将封盖后的饮料瓶置于杀菌锅中进行巴氏灭菌，100-120℃，20-30min得到成品。
进一步的，步骤 （2）的高温瞬时灭菌，温度为100-110℃，时间为1-3s。
进一步的，步骤 （2）的叶黄素酯水溶液是将水溶性叶黄素酯与纯净水混合均匀制得。
发明的有益效果
本发明通过在沙棘全果浆中添加叶黄素酯，产品中含有沙棘油，保留沙棘全果营养。本发明可以补充人体眼视网膜黄斑区与黄斑色素密度，保护黄斑，促进黄斑发育；保护眼见不受光线损害，延缓眼睛的老化及防止病变；抗氧化，有助于预防机体衰老引发的心血管硬化、冠心病和肿瘤疾病；保护视力，缓解视疲劳症状；预防黄斑变性及视网膜色素变性，减少玻璃膜疣的产生；增加心肌收缩能力，有效清除自由基，预防冠心病，心绞痛，缺血型心脏病；降低血酯和血液粘度，促进血液循环，加强心脏功能，预防因高血酯诱发的疾病；具有消炎抗溃疡作用，能修复消化道的炎症，养胃健脾，增加胃肠粘膜功能，增强营养的吸收；具有抗辐射作用，对心脏，脾脏，肝脏，肺和骨髓均有保护作用。由于产品中加有苹果汁、果脯糖浆、麦芽粉香精、白砂糖和苹果酸提高了产品的口感。采用高温瞬时灭菌和巴氏灭菌，保持产品中营养物质风味不变，同时提高了产品保存期限。
具体实施方式
下面将结合具体实施例对本发明做进一步的详细介绍：叶黄素酯沙棘汁，包括按重量百分比成分为：25-40%沙棘果浆、0.5-0.32%叶黄素酯、10-15%苹果汁、10-15%果脯糖浆、5-10%白砂糖，1-2 %黄原胶、0.001-0.002%麦芽粉香精、0.001-0.002%苹果酸，其余为纯净水。
实施例1
叶黄素酯沙棘汁，包括按重量百分比成分为：35%沙棘果浆、0.48%叶黄素酯、12%苹果汁、12%果脯糖浆、8%白砂糖，2%黄原胶、0.002%麦芽粉香精、0.001%苹果酸, 其余为纯净水。
实施例2
叶黄素酯沙棘汁，包括按重量百分比成分为：25%沙棘果浆、0.4%叶黄素酯、10%苹果汁、10%果脯糖浆、5%白砂糖，1%黄原胶、0.001%麦芽粉香精、0.001%苹果酸, 其余为纯净水。
实施例3
叶黄素酯沙棘汁，包括按重量百分比成分为：40%沙棘果浆、0.5%叶黄素酯、15%苹果汁、15%果脯糖浆、10%白砂糖，2%黄原胶、0.002%麦芽粉香精、0.002%苹果酸，其余为纯净水。
实施例4
叶黄素酯沙棘汁，包括按重量百分比成分为：30%沙棘果浆、0.5%叶黄素酯、15%苹果汁、15%果脯糖浆、10%白砂糖，2%黄原胶、0.002%麦芽粉香精、0.002%苹果酸，其余为纯净水。
实施例5
叶黄素酯沙棘汁，包括按重量百分比成分为：28%沙棘果浆、0.32%叶黄素酯、15%苹果汁、15%果脯糖浆、5%白砂糖，2%黄原胶、0.001%麦芽粉香精、0.002%苹果酸, 其余为纯净水。
实施例6
叶黄素酯沙棘汁的制备方法，包括以下步骤：
（1）沙棘果浆制备：将冷冻的沙棘果放入洗果机中进行清洗，然后通过选果机对沙棘果进优选，剔除不合格的沙棘果，合格的沙棘果经破碎机破碎后，进行夹层锅进行解冻，解冻温度30-40℃，解冻后的沙棘果进入打浆机制浆，沙棘果浆再通过离心分离机进行分离，去除沙棘果浆中的固体颗粒，得到沙棘全果浆；
（2）调配：沙棘全果浆进入调合罐后，向调合罐内按比例加入苹果汁、果脯糖浆、白砂糖、黄原胶、麦芽粉香精、苹果酸和纯净水，搅拌均匀后，物料进入均质机，质后进行高温瞬时灭菌，温度为100-110℃, 时间为1-3s；当物料降温至60℃时，加入由水溶性叶黄素酯粉与纯净水混合均匀制备的叶黄素酯水溶液，再将物料混合均匀；
（3）灌装封盖：将物料装入饮料瓶中，然后进行封盖；
（4）巴氏灭菌：将封盖后的饮料瓶置于杀菌锅中进行巴氏灭菌，100-120℃，20-30min得到成品。
Claims (7)
1.一种叶黄素酯沙棘汁，其特征在于包括按重量百分比成分为：25-40%沙棘果浆、0.5-0.32%叶黄素酯、10-15%苹果汁、10-15%果脯糖浆、5-10%白砂糖，1-2 %黄原胶、0.001-0.002%麦芽粉香精、0.001-0.002%苹果酸，其余为纯净水。
2.如权利要求1所述的叶黄素酯沙棘汁，其特征在于包括按重量百分比成分为：25%沙棘果浆、0.4%叶黄素酯、10%苹果汁、10%果脯糖浆、5%白砂糖，1%黄原胶、0.001%麦芽粉香精、0.001%苹果酸, 其余为纯净水。
3.如权利要求1所述的叶黄素酯沙棘汁，其特征在于包括按重量百分比成分为：35%沙棘果浆、0.48%叶黄素酯、12%苹果汁、12%果脯糖浆、8%白砂糖，2%黄原胶、0.002%麦芽粉香精、0.001%苹果酸, 其余为纯净水。
4.如权利要求1-3任意一项所述的叶黄素酯沙棘汁，其特征在于叶黄素酯为水溶性叶黄素酯。
5.如权利要求1-3所述的叶黄素酯沙棘汁的制备方法，其特征在于包括以下步骤：
（1）沙棘果浆制备：将冷冻的沙棘果进行清洗、选果、破碎、解冻、制浆、分离，得到沙棘全果浆；
（2）调配：向沙棘果浆内加入苹果汁、果脯糖浆、白砂糖、黄原胶、麦芽粉香精、苹果酸和纯净水，均质后进行高温瞬时灭菌，降温至60℃，加入叶黄素酯水溶液，混合均匀；
（3）灌装封盖；
（4）巴氏灭菌：将封盖后的饮料瓶置于杀菌锅中进行巴氏灭菌，100-120℃，20-30min得到成品。
6.如权利要求5所述的叶黄素酯沙棘汁的制备方法，其特征在于步骤 （2）的高温瞬时灭菌，温度为100-110℃，时间为1-3s。
7.如权利要求5所述的叶黄素酯沙棘汁的制备方法，其特征在于步骤 （2）的叶黄素酯水溶液是将水溶性叶黄素酯粉与纯净水混合均匀制得。
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