CN111280356A - 一种枸杞饮料及其制备方法 - Google Patents
一种枸杞饮料及其制备方法 Download PDFInfo
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- CN111280356A CN111280356A CN202010227051.3A CN202010227051A CN111280356A CN 111280356 A CN111280356 A CN 111280356A CN 202010227051 A CN202010227051 A CN 202010227051A CN 111280356 A CN111280356 A CN 111280356A
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- Prior art keywords
- medlar
- extraction
- beverage
- preparation
- lycium barbarum
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
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- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
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- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
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- Mycology (AREA)
- Organic Chemistry (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Wood Science & Technology (AREA)
- Sustainable Development (AREA)
- General Health & Medical Sciences (AREA)
- Water Supply & Treatment (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供了一种枸杞饮料及其制备方法,涉及食品饮料技术领域。本发明在制备所述饮料时,选取人体更容易吸收,活性更好的低分子多糖,同时,还利用葡萄糖异构酶,将该饮料中的一部分葡萄糖转化成了果糖而形成果葡糖浆;使用冷杀菌工艺,既可以灭葡萄糖异构酶的活性,也起到灭菌、杀死微生物的作用,还可以延长食品的保质期;所有制备步骤均在低温和绿色溶媒体系下进行,最大程度保留了活性结构和热敏性有效成分。本发明提供了所述枸杞饮料,富含枸杞水溶性和脂溶性的物质,几乎全部覆盖了枸杞子的营养因子和生物活性成分,使所述饮料具有良好的保护视力的作用。
Description
技术领域
本发明属于食品饮料技术领域,具体涉及一种枸杞饮料及其制备方法。
背景技术
枸杞子为茄科植物宁夏枸杞Lycium barbarum L.的干燥成熟果实,最早记录发现于商代的甲骨文中,大约4000年前的夏朝就已被认识,栽培和利用。枸杞子的药用作用发现于2300年前,始载于《神农本草经》,列为上品,《本草纲目》载曰:“枸杞,补肾生精,养肝,明目,坚精骨,去疲劳,易颜色,变白,明目安神,令人长寿”。枸杞子作为我们传统的药食两用中药材,用于治疗与和预防目昏不明的病症已有2500多年。现代药理学表明,枸杞子能够预防和辅助治疗因黄斑病变、视网膜色素变、糖尿病视网膜病变引起的视力衰退、夜盲症、飞蚊症、青光眼、白内障等视力问题的功能,能够最大程度的改善视力。
玉米黄质和叶黄素是存在于眼睛视网膜黄斑区域中唯一的类胡萝卜素,是黄斑色素的主要组成色素,玉米黄质主要分布集中在视网膜的黄斑中心区,叶黄素则主要分布在中心向外的边缘扩散区。两者具有高能抗氧化作用,能够特异性吸收蓝光(电脑、电视、手机等电子数字产品的屏幕主要发射的就是蓝光),降低色相差,使视力更精准,同时可以抑制有害自由基的形成,避免对黄斑部位造成氧化伤害。遗憾的是人体无法自行合成叶黄素和玉米黄质,必须通过外源性食物获取。俄罗斯国立医学大学的生物物理学家认为,眼球的晶状体细胞膜被自由基逐渐氧化是老年性白内障的主要病因,平均每天叶黄素的摄入量为6.0mg时,可以明显减少白内障的手术。根据我国2013版《中国居民膳食营养素参考摄入量》建议:日常6~10mg/d对维持视觉健康有益;40mg/d作为叶黄素的可耐受最高摄入量。以万寿菊来源的玉米黄质也已经被中国国家卫生和计划生育委员会批准为新食品原料,用于帮助实现眼部健康。研究表明,枸杞子是玉米黄质含量最高的天然植物,这也是长久以来,人们公认枸杞能够明目的科学依据。近年来,大量文献报道,枸杞多糖在防治年龄相关性黄斑变性、糖尿病视网膜病变、老年性白内障、青光眼病变等眼部疾病方面也具有一定的功效。
随着对枸杞化学结构及生物活性认识和研究的深入,众多学者认为枸杞子同时富含β-隐黄质、玉米黄质、β-隐黄质棕榈酸酯、玉米黄质双棕酸脂、多糖类、黄酮类、甜菜碱等多种不同生物活性成分,其明目功效必定不是某一个单一成分或组分作用的结果,而是其所含有的天然类胡萝卜素如玉米黄质、枸杞多糖等多种成分的组合,并且这些成分之间可能存在协同保护作用。天然产物化学研究发现,枸杞的主要活性成分分为两大类:多糖、甜菜碱、氨基酸等属于水溶性成分,广泛存在于枸杞的果肉中,而玉米黄质、β-胡萝卜素类、黄酮类属于脂溶性成分,广泛存在于枸杞的皮和籽中。现有的产品中,往往都只含有水溶性物质,也有少数产品只含有脂溶性物质,这些产品均不能完全体现出枸杞的营养价值和药理活性。
发明内容
有鉴于此,本发明的目的在于提供一种枸杞饮料及其制备方法,所述枸杞饮料包含枸杞水溶性和脂溶性的活性物质,且与叶黄素混配,使其能够通过多种模式发挥协同增效的保护视力作用,具有潜在良好的保护视力的功效,为过度用眼人群提供帮助。
为了实现上述发明目的,本发明提供以下技术方案:
本发明提供了一种枸杞饮料的制备方法,包括以下步骤:(1)将枸杞子粉碎后进行亚临界萃取,得枸杞果油和枸杞子渣;
(2)对枸杞子渣进行高速剪切提取,得枸杞提取混合物,离心后得枸杞精滤提取液;
(3)将所述枸杞精滤提取液泵入分子量为30kD的膜***进行过滤,收集透过液,得低分子枸杞多糖汁;
(4)将所述低分子枸杞多糖汁经葡萄糖异构酶处理后,与枸杞果油、叶黄素和乳化剂混合,均质冷杀菌后得所述枸杞饮料。
优选的,步骤(1)所述亚临界萃取时,以丁烷为萃取介质;所述枸杞子和萃取介质的重量体积比为1g:3~5mL,萃取压力为5~20MPa,萃取时间为30~60min,萃取结束后,从净化口得到枸杞果油,从亚临界提取罐得到枸杞子渣。
优选的,步骤(2)所述高速剪切提取时,转速为4000~6000rpm,提取温度为60℃,提取时间为1~2h。
优选的,所述高速剪切提取时,提取介质为纯化水,枸杞子渣和纯化水的质量体积比为1g:5~8mL。
优选的,步骤(2)所述离心包括依次经过三足式离心机和管式离心机或陶瓷膜***。
优选的,所述三足式离心机的滤布孔径为200或400目;所述管式离心机的转速为16000rpm。
优选的,步骤(3)所述过滤时,压力为2~6bar,温度为30~50℃。
优选的,步骤(4)所述葡萄糖异构酶的加入量为所述低分子枸杞多糖汁体积的0.1~0.3%;所述异构化处理的pH值为7.8~8.3,异构化温度为60℃,异构化处理时间为36h。
优选的,步骤(4)所述经异构化处理后的低分子枸杞多糖汁与枸杞果油、叶黄素和乳化剂的质量比为1000:5:0.02:0.5。
本发明还提供了利用所述制备方法制备得到的枸杞饮料,所述枸杞饮料中,枸杞多糖的质量含量≥5%,叶黄素质量含量≥0.001%,枸杞果油质量含量≥0.2%。
本发明提供了一种枸杞饮料的制备方法,用30kDa膜过滤设备,选取人体更容易吸收,活性更好的低分子多糖,将具有潜在上火风险和不容易消化吸收的高分子多糖去除;同时,还利用葡萄糖异构酶,将该饮料中的一部分葡萄糖转化成了果糖而形成果葡糖浆,果葡糖浆具有高甜度,风味独特,高溶解度,低热量的特点,能够增加醇厚风味,保证饮料的原汁原味,并且也不会对糖尿病和肥胖患者带来任何不利的影响,是糖尿病和肥胖患者首选的甜味剂;
本发明所述制备方法中使用冷杀菌工艺,既可以灭葡萄糖异构酶的活性(常用酶灭活方法是高温灭活,会影响食品口感和造成活性物质的流失),也起到灭菌、杀死微生物的作用,还可以延长食品的保质期;
本发明所述制备方法中,所有制备步骤均在低温(60℃以下)和绿色溶媒纯化水体系下进行,最大程度保留了低分子枸杞多糖、玉米黄质、叶黄素、β-胡萝卜素等活性因子的活性结构和热敏性有效成分;
利用本发明所述制备方法制备得到的枸杞饮料,富含枸杞水溶性和脂溶性的物质,几乎全部覆盖了枸杞子的营养因子和生物活性成分,尤其是富含枸杞多糖和玉米黄质等保护视力的活性因子,同时添加了叶黄素,使所述饮料具有良好的保护视力的作用。
具体实施方式
本发明提供了一种枸杞饮料的制备方法,包括以下步骤:(1)将枸杞子粉碎后进行亚临界萃取,得枸杞果油和枸杞子渣;
(2)对枸杞子渣进行高速剪切提取,得枸杞提取混合物,离心后得枸杞精滤提取液;
(3)将所述枸杞精滤提取液泵入分子量为30kD的膜***进行过滤,收集透过液,得低分子枸杞多糖汁;
(4)将所述低分子枸杞多糖汁经葡萄糖异构酶处理后,与枸杞果油、叶黄素和乳化剂混合,均质冷杀菌后得所述枸杞饮料。
本发明将枸杞子粉碎后进行亚临界萃取,得枸杞果油和枸杞子渣。本发明对所述枸杞子的来源和品种并没有特殊限定,优选枸杞子干果原料,品种统一,产区可追溯,剔除破损粒后清洗,干燥,保存待用。本发明将优选的枸杞子粉碎后进行亚临界萃取,所述粉碎后的粒径优选为40目。本发明在进行所述亚临界萃取时,优选以丁烷为萃取介质;所述枸杞子和萃取介质的重量体积比优选为1g:3~5mL,萃取压力优选为5~20MPa,萃取时间优选为30~60min,萃取结束后,从净化口得到枸杞果油,从亚临界提取罐得到枸杞子渣。本发明所述枸杞果油富含玉米黄质和其他β-胡萝卜素。
得枸杞子渣后,本发明对枸杞子渣进行高速剪切提取,得枸杞提取混合物,离心后得枸杞精滤提取液。本发明在进行高速剪切提取时,优选将枸杞子渣与纯化水混合,枸杞子渣和纯化水的质量体积比优选为1g:5~8mL。本发明在进行所述高速剪切提取时,转速优选为4000~6000rpm,提取温度优选为60℃,提取时间优选为1~2h。
本发明所述离心优选包括依次经过三足式离心机和管式离心机或陶瓷膜***,其中所述三足式离心机的滤布孔径优选为200或400目;所述管式离心机的转速优选为16000rpm。
得枸杞精滤提取液后,本发明将所述枸杞精滤提取液泵入分子量为30kD的膜***进行过滤,收集透过液,得低分子枸杞多糖汁。本发明所述过滤时,压力优选为2~6bar,温度优选为30~50℃。
本发明将所述低分子枸杞多糖汁经葡萄糖异构酶处理后,与枸杞果油、叶黄素和乳化剂混合,均质冷杀菌后得所述枸杞饮料。本发明所述葡萄糖异构酶的加入量优选为所述低分子枸杞多糖汁体积的0.1~0.3%。本发明所述异构化处理的pH值优选为7.8~8.3,异构化温度优选为60℃,异构化处理时间优选为36h。本发明所述经异构化处理后的低分子枸杞多糖汁与枸杞果油、叶黄素和乳化剂的质量比优选为1000:5:0.02:0.5。本发明所述乳化剂优选包括大豆卵磷脂。
本发明将所述物料混合后均质,所述均质的压力优选为15~20MPa,均质次数优选为2次。本发明在所述均质结束后优选直接泵入HPP超高压冷杀菌设备,杀菌灭酶0.5h后灌装。
本发明还提供了利用所述制备方法制备得到的枸杞饮料,所述枸杞饮料中,枸杞多糖的质量含量≥5%,叶黄素质量含量≥0.001%,枸杞果油质量含量≥0.2%。
下面结合实施例对本发明提供的枸杞饮料及其制备方法进行详细的说明,但是不能把它们理解为对本发明保护范围的限定。
实施例1
挑选无破碎粒、果实饱满的优质枸杞子,置于低温粉碎机中粉碎并通过40目筛,得到的枸杞粉末称取5kg,装入提取布袋并系好口,置入亚临界萃取设备的密闭萃取罐中,关闭进料通道,抽真空至-0.075MPa,泵入20L的丁烷,加热至35℃,设置萃取压力0.5MPa、超声频率为15KHz下进行萃取,萃取时间25min,萃取3次;萃取结束后,将萃取溶剂抽出至分离罐中。开启真空泵,将分离罐的压力降至-0.06MPa,温度保持在35℃,蒸发物料中的丁烷,并将气化的丁烷经隔膜压缩机压缩成液态,回流至溶剂罐中,关闭真空泵,使分离罐的压力达到0MPa,从净化口排出枸杞果油,将枸杞渣从提取罐中取出;
将上述枸杞渣置于提取罐中,加入去离子水40.0L,开启高速剪切***,设置转速为4000转/分钟,待提取罐温度显示为60℃开始计时,剪切提取1h,关闭高速剪切和蒸汽,带温度降至35℃时,将提取液泵入管式离心机,转速16000转/分钟进行精滤,得到的精滤液泵入30kD的膜过滤设备,并开启循环水控制过滤温度不超过50℃,将透过液直接泵入提取罐,加入80g葡萄糖异构酶,加入50g氢氧化钠,升温至60℃,开启搅拌,设置搅拌转速为100转/分钟,搅拌异构化处理36h,得到枸杞多糖汁。在上述枸杞多糖汁中加入160g枸杞果油,640mg叶黄素,16g大豆卵磷脂,混合后均质2次,均质的压力20MPa。均质结束后直接泵入HPP超高压冷杀菌设备,杀菌灭酶0.5h后灌装,得枸杞饮料。
上述饮料经检测,枸杞多糖含量为6.2%,叶黄素含量为0.0018%,玉米黄质含量为0.0065%,果糖含量为10%。
实施例2
挑选无破碎粒、果实饱满的优质枸杞子,置于低温粉碎机中粉碎并通过40目筛,得到的枸杞粉末称取50kg,置入亚临界萃取设备的密闭萃取罐中,关闭进料通道,抽真空至-0.075MPa,泵入250L的丁烷,加热至35℃,设置萃取压力0.5MPa、超声频率为15KHz下进行萃取,萃取时间25min,萃取3次;萃取结束后,将萃取溶剂抽出至分离罐中。开启真空泵,将分离罐的压力降至-0.06MPa,温度保持在35℃,蒸发物料中的丁烷,并将气化的丁烷经隔膜压缩机压缩成液态,回流至溶剂罐中,关闭真空泵,使分离罐的压力达到0MPa,从净化口排出枸杞果油,将枸杞渣从提取罐中取出;
将上述49kg枸杞渣置于提取罐中,加入去离子水400.0L,开启高速剪切***,设置转速为6000转/分钟,待提取罐温度显示为60℃开始计时,剪切提取2h,关闭高速剪切和蒸汽,带温度降至35℃时,将提取液泵入三足式离心机,转速2500转/分钟,滤布400目进行粗滤,粗滤液再泵入陶瓷膜,经过陶瓷膜进一步除杂的精滤液泵入30kD的膜过滤设备,并开启循环水控制过滤温度不超过50℃,将透过液直接泵入提取罐,加入500g葡萄糖异构酶,加入500g氢氧化钠,升温至60℃,开启搅拌,设置搅拌转速为100转/分钟,搅拌异构化处理36h,得到枸杞多糖汁。在上述枸杞多糖汁中加入1kg枸杞果油,6.4g叶黄素,160g大豆卵磷脂,混合后均质2次,均质的压力20MPa。均质结束后直接泵入HPP超高压冷杀菌设备,杀菌灭酶0.5h后灌装,得枸杞饮料。
上述饮料经检测,枸杞多糖含量为5.9%,叶黄素含量为0.0016%,玉米黄质含量为0.0071%,果糖含量为12%。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种枸杞饮料的制备方法,其特征在于,包括以下步骤:(1)将枸杞子粉碎后进行亚临界萃取,得枸杞果油和枸杞子渣;
(2)对枸杞子渣进行高速剪切提取,得枸杞提取混合物,离心后得枸杞精滤提取液;
(3)将所述枸杞精滤提取液泵入分子量为30kD的膜***进行过滤,收集透过液,得低分子枸杞多糖汁;
(4)将所述低分子枸杞多糖汁经葡萄糖异构酶处理后,与枸杞果油、叶黄素和乳化剂混合,均质后冷杀菌得所述枸杞饮料。
2.根据权利要求1所述制备方法,其特征在于,步骤(1)所述亚临界萃取时,以丁烷为萃取介质;所述枸杞子和萃取介质的重量体积比为1g:3~5mL,萃取压力为5~20MPa,萃取时间为30~60min,萃取结束后,从净化口得到枸杞果油,从亚临界提取罐得到枸杞子渣。
3.根据权利要求1所述制备方法,其特征在于,步骤(2)所述高速剪切提取时,转速为4000~6000rpm,提取温度为60℃,提取时间为1~2h。
4.根据权利要求3所述制备方法,其特征在于,所述高速剪切提取时,提取介质为纯化水,枸杞子渣和纯化水的质量体积比为1g:5~8mL。
5.根据权利要求1所述制备方法,其特征在于,步骤(2)所述离心包括依次经过三足式离心机和管式离心机或陶瓷膜***。
6.根据权利要求5所述制备方法,其特征在于,所述三足式离心机的滤布孔径为200或400目;所述管式离心机的转速为16000rpm。
7.根据权利要求1所述制备方法,其特征在于,步骤(3)所述过滤时,压力为2~6bar,温度为30~50℃。
8.根据权利要求1所述制备方法,其特征在于,步骤(4)所述葡萄糖异构酶的加入量为所述低分子枸杞多糖汁体积的0.1~0.3%;所述异构化处理的pH值为7.8~8.3,异构化温度为60℃,异构化处理时间为36h。
9.根据权利要求1所述制备方法,其特征在于,步骤(4)所述经异构化处理后的低分子枸杞多糖汁与枸杞果油、叶黄素和乳化剂的质量比为1000:5:0.02:0.5。
10.利用权利要求1~9任一项所述制备方法制备得到的枸杞饮料,其特征在于,所述枸杞饮料中,枸杞多糖的质量含量≥5%,叶黄素质量含量≥0.001%,枸杞果油质量含量≥0.2%。
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