CN111587974B - 一种饮料 - Google Patents
一种饮料 Download PDFInfo
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- CN111587974B CN111587974B CN202010239187.6A CN202010239187A CN111587974B CN 111587974 B CN111587974 B CN 111587974B CN 202010239187 A CN202010239187 A CN 202010239187A CN 111587974 B CN111587974 B CN 111587974B
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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
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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
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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
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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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- A—HUMAN NECESSITIES
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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- Mycology (AREA)
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种陈皮四神汤饮料，它由以下重量份数的药材制成：陈皮2‑5份、山药2‑5份、芡实2‑5份、莲子1‑3份、茯苓1‑3份。本发明使用了特殊的酶解工艺，有效提高了中药的出汁率，不仅降低了生产成本，而且使饮料的香气口感更加浓郁，营养物质种类更加丰富，尤其还增加了饮料中的氨基酸含量，从而能为人体提供更多的能量和营养。
Description
技术领域
本发明属于功能性饮料技术领域，具体涉及一种陈皮四神汤饮料的制作方法。
背景技术
四神汤是我国中医名方，它由山药、芡实、莲子、茯苓四味中药材组成，具有健脾养胃、清火利尿、补肾固精、养颜降燥等多种作用，中医常煎汤服用，民间常炖煮食物或熬粥食用。陈皮是我国一种常见的药食两用药材，具有行气健脾、燥湿化痰等作用，常与四神汤配伍使用。
随着社会发展，传统的中医药使用方式已不能满足人们日益加快的生活节奏需要，需要为其提供使用、携带便捷、能够随时饮用的新产品形式，因此很多中药饮品应运而生，这些饮品不仅能满足人们日常解渴补水需要，同时还赋予了产品提神醒脑、清火解热、健脾和胃等附加保健功能，因此受到消费者普遍认可，具有极大的市场消费潜力。然而，现代人对产品品质的要求越来越高，尤其是对饮料的口感外观、功效、附加值等要求越来越高，而很多中药恰恰难以满足上述条件，导致市场占有率还有待进一步提高。
酶解是食品工业中一种常见加工方法，它可以将大分子的纤维素、果胶、蛋白、淀粉水解成小分子的葡萄糖、半乳糖醛酸、多肽、氨基酸等，能够对植物细胞进行破壁，从而提高提取的出汁率。目前，天然植物的酶解大多针对植物中的成分种类采用由多种酶组成的复合酶，最常使用的有果胶酶、纤维素酶、淀粉酶等，但是目前还没有将酶解方法用于陈皮四神汤饮料的报导。
发明内容
本发明针对陈皮四神汤饮料口感差、营养成分含量不高、稳定性不好等缺点，提供了一种采用酶解工艺制备陈皮四神汤饮料的方法。
一种陈皮四神汤饮料，它由以下重量份数的中药材制成：
陈皮2-5份、山药2-5份、芡实2-5份、莲子1-3份、茯苓1-3份
制备方法包括以下步骤：
1)将药材粉碎成粗粉，然后加入2-5倍蒸馏水先浸泡0.5-2小时，从而软化药材便于出汁；
2)接着加入酸至水的pH达到4.5-6，为酶解创造合适的酸性条件，然后加入复合酶，45-60℃酶解5-10小时，所述复合酶由糖化酶、半纤维素酶和沙雷肽酶组成，所述糖化酶、半纤维素酶和沙雷肽酶的加入量分别是药材重量的0.3-0.8％、1-2％和0.2-0.5％，该酶解能在较低的温度条件下进行，从而更好地保留药材中的呈香物质，减少活性成分损失，使饮料具有更好的天然口感和营养保健价值；
3)加热煮沸5-10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止10－20小时后高速离心，向离心液中加入甜味剂、稳定剂、植物香精、防腐剂，玻璃瓶灌装，灭菌，即得。
优选地，所述酸为乳酸。与盐酸、磷酸、醋酸、柠檬酸等相比，乳酸能更好地改善饮料的香味和口感，而且具有更好的生物安全性。
优选地，所述糖化酶、半纤维素酶和沙雷肽酶的加入量分别是药材重量的0.4-0.6％、1.2-1.5％和0.3-0.5％，该加入量能进一步增加出汁率和氨基酸含量。
优选地，所述pH为5-5.5，该pH能为复合酶创造更好的酶解条件。
优选地，所述酶解温度为50-55℃，时间为6-8小时。温度过高、时间过长会增加呈香物质和活性成分损失，而且还会增加药材组织细胞的分解，产生大量杂质，不利于提高活性和稳定性。
优选地，所述甜味剂为冰糖和阿斯巴甜。
优选地，所述稳定剂为壳聚糖。能提高液体饮料的稠度，减少产生沉淀，同时还能改善味蕾。
所述糖醇为包括但不限于甘露糖醇、山梨糖醇、葡萄糖醇、麦芽糖醇、乳糖醇、木糖醇、赤藓糖醇等，本发明优选的是山梨糖醇。
本发明通过大量试验研究选择糖化酶、半纤维素酶和沙雷肽酶对中药进行酶解，它不仅能对植物进行更好的破壁，从而提高药材的出汁率，同时还能更好地将大分子酶解成小分子，提高活性成分的可溶性和浸出率，从而改善饮料的口感、储藏稳定性和营养保健价值。此外，采用以上复合酶还能提高饮料中的氨基酸种类和含量，从而为人体提供更多的能量和营养。其中，糖化酶不同于普通的淀粉酶，它能更好地将山药、茯苓等药材中的淀粉转化为葡萄糖；半纤维素酶不同于普通的纤维素酶，本发明主要针对药材中的半纤维素，将其分解为小分子多糖或者单糖并实现对细胞的破壁。沙雷肽酶是一种中性蛋白酶，与其它中性蛋白酶如木瓜蛋白酶或其它酸性蛋白酶如胃蛋白酶相比，沙雷肽酶能更好地将本发明中药的大分子蛋白质水解成氨基酸。
本发明的有益效果是：
1)本发明提供了一种可随身携带，随时饮用的陈皮四神汤便携式饮料，满足了人们日益加快的生活节奏需要，该饮料不仅能满足人们日常解渴补水，同时还赋予了产品健脾养胃、清火利尿等多种保健功能，是一种全新的中药功能性保健饮品，具有很大的市场前景。
2)本发明使用了特殊的酶解工艺，有效提高了中药的出汁率，不仅降低了生产成本，而且使饮料的香气口感更加浓郁，营养物质种类更加丰富，尤其还增加了饮料中的氨基酸含量，从而能为人体提供更多的能量和营养。
3)本发明所使用的复合酶不同于常用的复合酶，它能够实现中药细胞更好的破壁，大分子物质更好的分解，本发明制备的饮料口感香甜，与现有的同类产品相比具有更好的品质和储藏稳定性，货架期可达一年半以上。
具体实施方式
下面通过具体实施例对本发明作进一步详细说明。以下实施例所使用的糖化酶和半纤维素酶的酶活为10万U/g，沙雷肽酶为25万U/g，均通过商业途径购买获得。
实施例1
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉(指药材能全部通过5目筛网)，然后加入4倍(48Kg)蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到5.5，然后按药材重量加入0.6％(72g) 糖化酶、1.5％(180g)半纤维素酶、0.45％(54g)沙雷肽酶，搅拌均匀后55℃酶解8小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min 离心除杂。
实施例2
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉，然后加入4倍蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到5，然后按药材重量加入0.8％糖化酶、 1.2％半纤维素酶、0.3％沙雷肽酶，搅拌均匀后50℃酶解6小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min 离心除杂。
实施例3
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉，然后加入4倍蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到4.5，然后按药材重量加入0.5％糖化酶、1.8％半纤维素酶、0.2％沙雷肽酶，搅拌均匀后45℃酶解10小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min 离心除杂。
实施例4
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉，然后加入4倍蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到6，然后按药材重量加入0.3％糖化酶、 1.6％半纤维素酶、0.5％沙雷肽酶，搅拌均匀后60℃酶解5小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min 离心除杂。
实施例5
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉，然后加入4倍蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到5.5，然后按药材重量加入0.7％糖化酶、1％半纤维素酶、0.4％胃蛋白酶，搅拌均匀后45℃酶解8小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min 离心除杂。
实施例6
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉，然后加入4倍蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到5.5，然后按药材重量加入0.45％糖化酶、1.6％半纤维素酶、0.25％木瓜蛋白酶，搅拌均匀后60℃酶解6小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min 离心除杂。
实施例7
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉，然后加入4倍蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到5.5，然后按药材重量加入0.4％淀粉酶、2％纤维素酶、0.5％沙雷肽酶，搅拌均匀后50℃酶解8小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min 离心除杂。
试验例出汁率、氨基酸含量
分别取实施例1－7的离心液各100g，旋蒸至干，称重，所得重量即为酶解液中的含固量，根据该含固量可大致判断各实施例出汁率的高低；同时对称重后的干膏采用文献报导的茚三酮比色法检测氨基酸含量，结果见下表1。
表1陈皮四神汤饮料的出汁率和氨基酸含量
| 出汁率(％) | 氨基酸含量(％) | |
| 实施例1 | 25.1 | 2.57 |
| 实施例2 | 23.2 | 2.41 |
| 实施例3 | 24.6 | 2.30 |
| 实施例4 | 25.4 | 2.38 |
| 实施例5 | 22.9 | 2.19 |
| 实施例6 | 23.5 | 2.08 |
| 实施例7 | 21.3 | 2.25 |
从以上结果可以看出，实施例1－4的出汁率和氨基酸含量都较高，而实施例5－6的氨基酸含量明显偏低，实施例7的出汁率明显偏低，这主要是由于实施例5－7所使用的复合酶不同所导致。
实施例8
向实施例1－4得到的离心液中加入15％冰糖、0.25％壳聚糖、0.05％阿斯巴甜、0.1％甜橙香精、0.05％山梨酸钾，玻璃瓶灌装，蒸汽灭菌，即得液体饮料。将制得饮料在室温条件下放置18个月进行观察，期内饮料口感香甜纯正、溶液澄清透明，没有发生明显的酸败、腐烂、变色和沉淀。
实施例9
向实施例1－4得到的离心液中加入40％的山梨糖醇，完全溶解后进行喷雾干燥，向干燥后的粉末中加入0.1％植物香精、0.1％苯甲酸钠，混匀后包装，蒸汽灭菌，制成速溶饮料。该饮料能在温水中快速溶解，室温条件下可放置24个月以上。
Claims (1)
1.一种陈皮四神汤饮料的制备方法，其特征在于由以下重量份数的药材制成：
陈皮3Kg、山药3Kg、芡实3Kg、莲子2Kg、茯苓1Kg
1)称取以上药材，用粉碎机粉碎成5目粗粉，然后加入4倍蒸馏水先浸泡0.5小时；
2)接着加入乳酸至水的pH达到5.5，然后按药材重量加入0.6％糖化酶、1.5％半纤维素酶、0.45％沙雷肽酶，搅拌均匀后55℃酶解8小时；
3)加热煮沸10分钟使酶灭活；
4)过滤，弃去药渣，将滤液静止12小时后用管式离心机16000r/min离心除杂；
5)向得到的离心液中加入15％冰糖、0.25％壳聚糖、0.05％阿斯巴甜、0.1％甜橙香精、0.05％山梨酸钾，玻璃瓶灌装，蒸汽灭菌，即得液体饮料；或者向得到的离心液中加入40％的山梨糖醇，完全溶解后进行喷雾干燥，向干燥后的粉末中加入0.1％植物香精、0.1％苯甲酸钠，混匀后包装，蒸汽灭菌，制成速溶饮料。
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