CN113475656B - 一种紫皮石斛原浆饮料的制备方法及其产品 - Google Patents
一种紫皮石斛原浆饮料的制备方法及其产品 Download PDFInfo
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Abstract
本发明公开了一种紫皮石斛原浆饮料的制备方法及其产品,属于中药饮料制备领域,包括以紫皮石斛为主要原料,经过粉碎,箭煮,过滤,干冰降温,浓缩后与低聚果糖制成紫皮石斛原浆饮料,解决了从紫皮石斛原料同时提取花色苷及多糖时,多糖得率低,花色苷保鲜期短,资源浪费严重的问题,本发明制备方法简单,明显地减少了紫皮石斛有效成分的遗弃。
Description
技术领域
本发明专利涉及中药饮料制备技术领域,具体涉及一种紫皮石斛原浆饮料的制备方法及其产品。
背景技术
紫皮石斛为双子叶植物药兰科植物齿瓣石斛dendrobium devonianum paxt.的干燥茎,具有益胃生津,滋阴清热和润肺止咳等等功效。紫皮石斛茎具节,稍肉质,叶革质,互生,因其茎在秋冬收获季节除去叶鞘膜后,表面多为紫色,生长在阳光较强的地方者,紫色更加明显,因此俗称紫皮石斛或紫皮兰。石斛的化学成分主要为多糖、生物碱、菲类、联苄类、酚酸类和黄酮类,另外还含有少量的微量元素以及氨基酸,临床可用于治疗慢性萎缩性胃炎、白内障、糖尿病、关节炎、慢性咽炎、肿瘤等疾病。
中国专利申请号为201510040088.4公开了一种从紫皮石斛原料中同时制备花色苷及多糖的方法,经过洗净、破壁、提取得到提取物,其中,提取阶段在80~100℃的环境下,提取3~4次,每次1~3h,再合并提取液,提取时间长且温度高,影响有效成分的提取,提取物颜色暗淡,方法制备的多糖得率低,资源浪费严重,且没有制成有效产品。
中国专利申请号201510931074.1公开了一种提高紫皮石斛中多糖成分浸出率的方法,在提取的阶段采用乙醇进行分离,过滤,去除乙醇之后还用盐酸调节了PH值,这种方法不利于制备饮料,虽然制备了多糖和花色苷,但更多的有效成份倍遗弃,也不适和目前《食品安全法》的生产制造方法。
发明内容
本发明提供一种紫皮石斛原浆饮料以解决市面上还未出现用紫皮石斛原浆饮料的问题;还提供一种紫皮石斛原浆饮料的制备方法以解决现有技术中食品行业中从紫皮石斛原料同时提取花色苷及多糖时,多糖得率低,花色苷被严重降解,资源浪费严重的问题。
本发明的具体技术方案为:
一种紫皮石斛原浆饮料的制备方法,包括以下步骤,
(1)将紫皮石斛清洗,沥干表面水分;
(2)经清洗的紫皮石斛切制成3mm~8mm的段,制得紫皮石斛段;
(3)将紫皮石斛段放入烘箱干燥,控制温度65~80℃,湿度为15%,干燥1.5~3.0小时,使得石斛段水分小于8%,制得干燥紫皮石斛段;
(4)干燥紫皮石斛段经高速湿法粉碎机粉碎,制得紫皮石斛浆;
(5)紫皮石斛浆加入提取罐内,煎煮控制温度80~100℃煎煮,加入紫皮石斛浆60~80倍的饮用水煎煮1.5~2.5小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到初级紫皮石斛滤液和初级紫皮石斛渣;
(6)往初级紫皮石斛渣加入饮用水煎煮0.5~1.5个小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到次级紫皮石斛渣和次级紫皮石斛滤液;
(7)合并两次滤液,制得紫皮石斛原浆;
(8)紫皮石斛原浆抽入真空浓缩器,浓缩至可溶性固形物含量在2.0~3.0,制得紫皮石斛浓缩原浆;
(9)称取紫皮石斛浓缩原浆,纯化水,木糖醇,低聚果糖,柠檬汁按份数比为15:80:3:3:0.5~1加入配置罐,搅拌均匀,灭菌,灌装后制得紫皮石斛原浆饮料;
进一步地,将所述步骤(5)得到的初级紫皮石斛滤液加入干冰调整液体温度为0~5℃后放置一侧,等待进行第(7)步骤。
进一步地,所述初级紫皮石斛滤液与干冰的质量比为1:1~1.5。
进一步地,将步骤(6)得到次级紫皮石斛滤液加入干冰调整液体温度为0~5℃,再进行第(7)步骤。
进一步地,干冰按质量比为6~8:4~6。
进一步地,将所述步骤(11)置于十万级洁净区中进行。
还提供了一种紫皮石斛原浆饮料产品,由上述任一权利要求所述制备方法制备而成。
本发明所使用的设备型号为:所述提取罐产品编号为896514,品牌为迈科;所述烘箱为荣士达,型号为RSD-100E;所述高速湿法粉碎机型号为GM2000/4,品牌思峻;所述真空浓缩器品牌为山东智汇,所述配置罐品牌为天浩。
有益效果:
(1)本发明采用高速湿法粉碎机粉碎紫皮石斛段,有效加快紫皮石斛有效成分在后续蒸熟的浸出。
(2)本发明在蒸煮过滤后马上加入干冰,瞬间降低初级紫皮石斛滤液和次级紫皮石斛滤液温度至0~5℃,使得初级紫皮石斛滤液在初级紫皮石斛渣进行蒸煮时和合并后的滤液在后续溶缩、配置时,其有效成分能够保鲜,减少花色苷被降解;通过加入干冰的方式降低过滤后液体的温度,相较于其它大型机械设备冷冻,更便于流水线生产,方法简便,成本低。
(3)在进入配置罐时加入柠檬汁,柠檬檬汁在水中产生H离子,使液体呈酸性,有利于花色苷的保鲜。
(4)本发明通过限定工艺参数,使紫皮石斛在低成本的情况下,浸出最多有效成份,性价比高,制备的紫皮石斛原浆饮料每100ml多糖含量达1800mg,减少了有效成分的遗弃。
(5)本发明的制备方法完全符合《食品安全法》,制备工艺和所加入的试剂对人体无害。
附图说明
图1:一种紫皮石斛原浆饮料的制备方法的工艺流程图。
具体实施方式
实施例1:
如图1所示一种紫皮石斛原浆饮料的制备方法,包括以下步骤
(1)将所得的紫皮石斛原料验收过关后,将紫皮石斛清洗,沥干表面水分;
(2)经清洗的紫皮石斛切制成5mm的段,制得紫皮石斛段;
(3)将紫皮石斛段放入烘箱干燥,控制温度80℃,湿度为15%,干燥2.0小时,使得石斛段水分为8%,制得干燥紫皮石斛段;
(4)干燥紫皮石斛段经高速湿法粉碎机粉碎,制得紫皮石斛浆;
(5)紫皮石斛浆加入提取罐内,煎煮控制温度96℃煎煮,加入紫皮石斛浆80倍的饮用水煎煮2.5小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到初级紫皮石斛滤液和初级紫皮石斛渣;
(6)往初级紫皮石斛滤液加入干冰后置放一侧,初级紫皮石斛滤液:干冰按质量比为1:1;
(7)往初级紫皮石斛渣加入饮用水煎煮1.5个小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到次级紫皮石斛渣和次级紫皮石斛滤液;往次级紫皮石斛滤液加入干冰后置放一侧,次级紫皮石斛滤液:干冰按质量比为7:5;
(8)合并两次滤液,制得紫皮石斛原浆;
(9)紫皮石斛原浆抽入真空浓缩器,浓缩至可溶性固形物含量在2.5,制得紫皮石斛浓缩原浆;
(10)称取紫皮石斛浓缩原浆,纯化水,木糖醇,低聚果糖,柠檬汁,按份数比为15:80:3:3:0.8加入配置罐,搅拌均匀,灭菌,灌装后制得紫皮石斛原浆饮料。
(11)所述步骤(10)置于十万级洁净区中进行,将紫皮石斛原浆饮料进行外包装制得成品,将成品存储。
实施例2
一种紫皮石斛原浆饮料的制备方法,包括以下步骤:
(1)将所得的紫皮石斛原料验收过关后,将紫皮石斛清洗,沥干表面水分;
(2)经清洗的紫皮石斛切制成3mm的段,制得紫皮石斛段;
(3)将紫皮石斛段放入烘箱干燥,控制温度65℃,湿度为15%,干燥1.5小时,使得石斛段水分为8%,制得干燥紫皮石斛段;
(4)干燥紫皮石斛段经高速湿法粉碎机粉碎,制得紫皮石斛浆;所述高速湿法粉碎机型号为GM2000/4,品牌思峻;
(5)紫皮石斛浆加入提取罐内,煎煮控制温度80℃煎煮,加入紫皮石斛浆60倍的饮用水煎煮1.5小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到初级紫皮石斛滤液和初级紫皮石斛渣;
(6)往初级紫皮石斛滤液加入干冰后置放一侧,初级紫皮石斛滤液:干冰按质量比为1:1;
(7)往初级紫皮石斛渣加入饮用水煎煮0.5个小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到次级紫皮石斛渣和次级紫皮石斛滤液;往次级紫皮石斛滤液加入干冰后置放一侧,次级紫皮石斛滤液:干冰按质量比为6:4;
(8)合并两次滤液,制得紫皮石斛原浆;
(9)紫皮石斛原浆抽入真空浓缩器,浓缩至可溶性固形物含量在2.0,制得紫皮石斛浓缩原浆;
(10)称取紫皮石斛浓缩原浆,纯化水,木糖醇,低聚果糖,柠檬汁,按份数比为15:80:3:3:0.5加入配置罐,搅拌均匀,灭菌,灌装后制得紫皮石斛原浆饮料。
(11)所述步骤(10)置于十万级洁净区中进行,将紫皮石斛原浆饮料进行外包装制得成品,将成品存储。
实施例3
一种紫皮石斛原浆饮料的制备方法,包括以下步骤:
(1)将所得的紫皮石斛原料验收过关后,将紫皮石斛清洗,沥干表面水分;
(2)经清洗的紫皮石斛切制成8mm的段,制得紫皮石斛段;
(3)将紫皮石斛段放入烘箱干燥,控制温度80℃,湿度为15%,干燥3.0小时,使得石斛段水分为8%,制得干燥紫皮石斛段;
(4)干燥紫皮石斛段经高速湿法粉碎机粉碎,制得紫皮石斛浆;所述高速湿法粉碎机型号为GM2000/4,品牌思峻;
(5)紫皮石斛浆加入提取罐内,煎煮控制温度100℃煎煮,加入紫皮石斛浆80倍的饮用水煎煮2.5小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到初级紫皮石斛滤液和初级紫皮石斛渣;
(6)往初级紫皮石斛滤液加入干冰后置放一侧,初级紫皮石斛滤液:干冰按质量比为1:1.5;
(7)往初级紫皮石斛渣加入饮用水煎煮1.5个小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到次级紫皮石斛渣和次级紫皮石斛滤液;往次级紫皮石斛滤液加入干冰后置放一侧,次级紫皮石斛滤液:干冰按质量比为8:6;
(8)合并两次滤液,制得紫皮石斛原浆;
(9)紫皮石斛原浆抽入真空浓缩器,浓缩至可溶性固形物含量在3.0,制得紫皮石斛浓缩原浆;
(10)称取紫皮石斛浓缩原浆,纯化水,木糖醇,低聚果糖,柠檬汁,按份数比为15:80:3:3:1加入配置罐,搅拌均匀,灭菌,灌装后制得紫皮石斛原浆饮料。
(11)所述步骤(10)置于十万级洁净区中进行,将紫皮石斛原浆饮料进行外包装制得成品,将成品存储。
对比例1
一种紫皮石斛原浆饮料的制备方法,不进行步骤(4)干燥紫皮石斛段经高速湿法粉碎机粉碎,其他步骤与实施例1一致。
对比例2
一种紫皮石斛原浆饮料的制备方法,不进行步骤(6)往初级紫皮石斛滤液加入干冰后置放一侧,初级紫皮石斛滤液:干冰按质量比为1:1;其他步骤与实施例1一致。
对比例3
一种紫皮石斛原浆饮料的制备方法,不进行步骤(7)中的往次级紫皮石斛滤液加入干冰后置放一侧,次级紫皮石斛滤液:干冰按质量比为7:5;其他步骤与实施例1一致。
对比例4
一种紫皮石斛原浆饮料的制备方法,不进行步骤(6)往初级紫皮石斛滤液加入干冰后置放一侧,初级紫皮石斛滤液:干冰按质量比为1:1;且不进行步骤(7)中的往次级紫皮石斛滤液加入干冰后置放一侧,次级紫皮石斛滤液:干冰按质量比为7:5;其他步骤与实施例1一致。
对比例5
一种紫皮石斛原浆饮料的制备方法,步骤(10)紫皮石斛浓缩原浆,纯化水,木糖醇,低聚果糖按份数比为15:81:3:3,其他步骤与实施例1一致。
对比例6
一种紫皮石斛原浆饮料的制备方法,不进行步骤(7)和(8),直接将初级紫皮石斛滤液放入配置罐,其他步骤与实施例1一致。
将上述实施例1~3和对比例1~6步骤(8)所得的紫皮石斛原浆按照下列方法进行测定,并将结果记入表1。
本发明多糖的测定方法为:取100ml步骤(8)所述紫皮石斛原浆至于具塞试管中,加入蒽酮硫酸溶液300ml,以蒸馏水做空白对照,按照紫外-可见分光光度法,测定625nm处吸光度,记录吸光度值,查标准曲线得知对应多糖浓度C(g/L)。
本发明花色苷的测定方式为:取100ml步骤(8)所述紫皮石斛原浆至于具塞试管中,加入0.1g氯化钾,用盐酸调至PH1.0;取100ml步骤(8)所述紫皮石斛原浆至于具塞试管中,加入3g无水醋酸钠,用盐酸调至PH4.5。将调至成PH1和PH4.5的溶液至于暗处10min中,用光路直径为1cm的比色皿在可见分光光度计的510nm测定PH1溶液吸光度,在700nm处测定PH4.5吸光度,以蒸馏水做空白对照,采用PH示差法计算,得出花色苷的浓度C(mg/L)。
其中实施例1所得紫皮石斛原浆饮料每100ml多糖含量达1800mg。
将上述实施例1~3和对比例1~6按步骤(9)所得的紫皮石斛浓缩原浆取100ml于试管中,置于通风的室内3h,24h分别观察颜色一次。
按步骤(10)所得的紫皮石斛原浆饮料取100ml于试管中,置于通风的室内3h,24h分别观察颜色一次。
将观察结果,并记入表2。
***表明紫皮石斛浓缩原浆或紫皮石斛原浆饮料含有的花色苷含量高且最新鲜,淡紫色为含量降低且新鲜程度降低,带有褐色表明已经变质。
Claims (2)
1.一种紫皮石斛原浆饮料的制备方法,其特征在于:包括以下步骤,
(1)将紫皮石斛清洗,沥干表面水分;
(2)经清洗的紫皮石斛切制成3mm~8mm的段,制得紫皮石斛段;
(3)将紫皮石斛段放入烘箱干燥,控制温度65~80℃,湿度为15%,干燥1.5~3.0小时,使得石斛段水分小于8%,制得干燥紫皮石斛段;
(4)干燥紫皮石斛段经高速湿法粉碎机粉碎,制得紫皮石斛浆;
(5)紫皮石斛浆加入提取罐内,煎煮控制温度80~100℃煎煮,加入紫皮石斛浆60~80倍的饮用水煎煮1.5~2.5小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到初级紫皮石斛滤液和初级紫皮石斛渣,初级紫皮石斛滤液加入干冰调整液体温度为0~5℃后放置一侧,所述初级紫皮石斛滤液与干冰的质量比为1:1~1.5;
(6)往初级紫皮石斛渣加入饮用水煎煮0.5~1.5个小时,初级紫皮石斛与饮用水的体积比为1:10,过滤后得到次级紫皮石斛渣和次级紫皮石斛滤液,将次级紫皮石斛滤液加入干冰调整液体温度为0~5℃,次级紫皮石斛滤液:干冰按质量比为6~8:4~6。;
(7)合并两次滤液,制得紫皮石斛原浆;
(8)紫皮石斛原浆抽入真空浓缩器,浓缩至可溶性固形物含量在2.0~3.0,制得紫皮石斛浓缩原浆;
(9)称取紫皮石斛浓缩原浆,纯化水,木糖醇,低聚果糖,柠檬汁按份数比为15:80:3:3:0.5~1加入配置罐,搅拌均匀,灭菌,灌装后制得紫皮石斛原浆饮料;以上步骤置于十万级洁净区中进行。
2.一种紫皮石斛原浆饮料产品,其特征在于:由权利要求1所述的制备方法制备而成。
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