CN113519729A - 山楂饮料及其制备方法 - Google Patents
山楂饮料及其制备方法 Download PDFInfo
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- CN113519729A CN113519729A CN202011629100.2A CN202011629100A CN113519729A CN 113519729 A CN113519729 A CN 113519729A CN 202011629100 A CN202011629100 A CN 202011629100A CN 113519729 A CN113519729 A CN 113519729A
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- turmeric
- parts
- hawthorn
- weight
- purified water
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Abstract
本发明属于食品领域,涉及一种功能性山楂饮料及其制备方法。本发明的山楂饮料口感酸甜,色泽好,具有良好的益生元效应,有助于改善肠道健康。本发明的功能性山楂饮料由山楂浆,姜黄红茶菌发酵液,红曲红,益生元,甜味剂组成,该饮料口感好、色泽佳,调节肠道微生态平衡,产品功效好。
Description
技术领域
本发明涉及食品领域,尤其涉及一种山楂饮料及其制备方法。
背景技术
山楂为蔷薇科山楂属植物,又名红果,果实味酸甘、性微温,含有多种营养物质,包括30多种黄酮成分,特有的化学成分为三萜和黄酮两大类化合物,决定了它具有清除自由基和抗氧化、抗癌、防癌的作用。山楂果还含有17种氨基酸,富含多种维生素和微量元素,以及人类不可或缺的不饱和酸,如亚油酸、亚麻酸等。近年来对于山楂的深加工也越来越深入,除了山楂片、山楂糕外,还有山楂果汁饮品。
中国专利CN104432319A公开了一种具有降血脂功效的山楂饮料及其制备方法,主要由下述重量份的原料制成:山楂80份~100份、胡萝卜5份~20份、西红柿5份~20份、魔芋粉1份~5份、桑葚1份~5份、沙棘1份~5份、桑叶1份~5份、陈皮1份~5份、荷叶1份~5份、芦荟1份~5份、决明子1份~5份、冰糖10份~80份。该专利公开的山楂饮料组方繁杂。
中国专利CN102273690A公开了一种山楂果肉果汁饮料及其制备方法,包括将原料液I与饮用水混合,其中所述的原料液I按质量百分比包括如下组分:山楂果浆45~85%,酸味剂0.3~1.5%,甜味剂10~50%,风味剂0.005~0.55%,稳定剂0.1~5%。这种山楂饮料果肉含量较高,儿童及老年人饮用时需注意饮料内的果肉卡到喉咙,且山楂饮料呈酸性,饮用过多会导致胃酸,且山楂饮料中因含有单宁而具有苦涩味,口感不好。
制备一种适用人群广泛、口感好的功能性山楂饮料是需要解决的问题。
发明内容
本发明提供了一种功能性山楂饮料及其制备方法。本发明的山楂饮料口感酸甜,色泽好,具有良好的益生元效应,有助于改善肠道健康。本发明的功能性山楂饮料由山楂浆,姜黄发酵液,红曲红,益生元,甜味剂组成,该饮料口感好、色泽佳,调节肠道微生态平衡,产品功效好。
本发明山楂饮料的技术方案是:
一种功能性山楂饮料,其原料以重量份计为:山楂浆20~60份,姜黄红茶菌发酵液5~60份,红曲红1~10份,益生元1~30份,甜味剂0.05~20份。
优选地,所述姜黄发酵液所用发酵菌选自植物乳杆菌、鼠李糖乳杆菌、嗜热链球菌、两歧双歧杆菌、红茶菌中的一种或几种。
优选地,所述姜黄发酵液为姜黄鼠李糖乳杆菌发酵液、姜黄植物乳杆菌两歧双歧杆菌发酵液或姜黄红茶菌发酵液。
优选地,所述益生元选自菊粉、大豆低聚糖、低聚果糖、低聚木糖、低聚半乳糖、低聚异麦芽糖中的一种或几种。
优选地,所述菊粉为菊芋菊粉或菊苣菊粉。
优选地,所述甜味剂选自蔗糖、木糖醇、赤藓糖醇、异麦芽酮糖醇或三氯蔗糖中的一种或几种。
优选地,所述甜味剂选自蔗糖、木糖醇、赤藓糖醇或异麦芽酮糖醇中的一种,添加量为2~20份。
优选地,所述甜味剂为三氯蔗糖,添加量为0.05~0.35份。
本发明还提供了一种功能性山楂饮料的制备方法,包括如下步骤:
(1)山楂浆的制备:取山楂鲜果,清洗,将其加入到纯化水中,煮沸、煎煮,破碎,过滤,得到山楂浆;
(2)姜黄发酵液的制备:
A、制备发酵菌液
将蔗糖加入到纯化水中,煮沸、煎煮,放冷,过滤得滤液,加入母液或菌种,静置培养,室温发酵,得到发酵菌液;
B、姜黄发酵液
取姜黄粉、蔗糖加入到纯化水,煮沸、煎煮,放冷,过滤,加入A步骤所得发酵菌液,静置培养,发酵得姜黄发酵液;
(3)调配:定容罐中加入纯化水,将步骤(1)中所得的山楂浆加入到定容罐中,搅拌至溶解,加入步骤(2)所得姜黄发酵液,红曲红,益生元,甜味剂,混合搅拌,得到混合液;
(4)灌装、灭菌:
将步骤(3)所得混合液,罐装后,灭菌,得山楂饮料。
优选地,步骤(1)中山楂与纯化水的重量体积比为1:2~10;煎煮0.5~1.5h;过滤至山楂与滤液的重量体积比为1:1~9。
优选地,步骤(2)姜黄发酵液为姜黄红茶菌发酵液;步骤(2)A为将红茶、蔗糖加入到纯化水中,煮沸、煎煮,放冷,过滤得滤液,加入母液,静置培养,室温发酵,得到发酵菌液。
进一步,优选地,步骤(2)A中以重量份计,红茶1~3份、蔗糖5~20份、纯化水50~100份;煎煮时间为10~20min,放冷至35℃以下,滤液与母液的体积比为1~10:1,发酵5~16d;步骤(2)B中以重量份计,姜黄粉1~3份,红茶1~3份,蔗糖5~20份,纯化水50~100份,煎煮10~20min,放冷至35℃以下;姜黄煎煮液和发酵菌液的体积比为0.5~10:1,发酵5~16d。
优选地,步骤(2)姜黄发酵液为姜黄植物乳杆菌发酵液、姜黄鼠李糖乳杆菌发酵液、姜黄嗜热链球菌发酵液、姜黄两歧双歧杆菌发酵液、姜黄鼠李糖乳杆菌发酵液、姜黄植物乳杆菌两歧双歧杆菌发酵液或姜黄红茶菌发酵液;步骤(2)A为将蔗糖加入到纯化水中,煮沸、煎煮,放冷,过滤得滤液,加入菌种,静置培养,室温发酵,得到发酵菌液。
进一步,优选地,步骤(2)A中以重量份计,蔗糖5~20份、纯化水50~100份;煎煮时间为10~20min,放冷至35℃以下,滤液与菌种的体积比为1~10:1,菌种选自植物乳杆菌、鼠李糖乳杆菌、嗜热链球菌、两歧双歧杆菌中的一种或几种,以重量份计,每g物料中发酵菌数量≥1×106CFU/g,发酵5~16d;步骤(2)B中以重量份计,姜黄粉1~3份,蔗糖5~20份,纯化水50~100份,煎煮10~20min,放冷至35℃以下;姜黄煎煮液和发酵菌液的体积比为0.5~10:1,发酵5~16d。
优选地,步骤(4)灭菌方法为蒸汽灭菌,时间为20~50min。
本发明所采用的各原料的药用性能如下:
山楂:具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。
姜黄发酵液:提升姜黄的成分,使其成为高机能,高附加值的姜黄。姜黄具有特殊的苦味和香味,通过发酵后能使其风味变得更温和,发酵姜黄的最大好处是提高了其口感。另外发现发酵后其钙、锌等含量有明显的提高。通过至今为止的研究已可知摄取发酵姜黄能提高肝脏对酒精的代谢、对脂质的代谢和抗氧化性,特别是脂质代谢的改善及抗氧化性的结果方面,发酵姜黄比未发酵姜黄有更好的效果。另外,发酵姜黄还具有解酒,保肝、养胃、明目、利胆、抗癌等多重功效。
红曲:是接种于大米上经发酵形成菌丝而制成的中药材,性温,味甘,归肝经、脾经、大肠经。红曲中的主要功能成分有洛伐他汀类、麦角甾醇、酶类活性物质和γ-氨基丁酸。红曲能够活血化瘀,健脾消食,用于降血脂,降低总胆固醇,还原酶抑制剂,直接抑制HNG-coA还原酶,阻断胆固醇合成。
菊粉:又称菊糖,是由D~果糖经β(1→2)键连接而成的线性直链多糖,末端带有一个葡萄糖残基,聚合度为2~60,其中平均聚合度≤10的菊粉称为短链菊粉,平均聚合度≥23的菊粉称为长链菊粉,从天然植物(如菊芋、菊苣等)中提取的菊粉中既含有短链菊粉又含有长链菊粉,称为天然菊粉。
大豆低聚糖:是一种寡糖,由2~10个相同或不同单糖由糖苷键相互结合连接的低度聚合糖,由于动物体胃肠道内没有水解功能性低聚糖的酶类,因此其不能成为人体营养源,但具有特别生理功能的功能性低聚糖。人们主要从豆科植物发现大豆低聚糖的存在,其是由棉子糖、水苏糖和蔗糖3种糖组成。
低聚果糖:拥有保健功能确切和食品配料优良的双重品格,以其低热值,无龋齿、促进双歧杆菌增殖、降血糖,改善血清脂质,促进微量元素吸收等优良生理功能。近年来在许多低聚糖类的食品中,低聚果糖被国际营养学者确认为“具有优良难消化性的水溶性膳食纤维”,可以双向调节人体微生态平衡,属典型的超强双歧因子,备受现代食品生产企业和消费者青睐,并被广泛应用于第三代保健食品之中。
低聚木糖:低聚木糖很难为人体消化酶所分解。用唾液、胃液、胰液和小肠酶液进行的消化实验表明:各种消化液几乎都不能分解低聚木糖,它的能量值几乎为零,既不影响血糖浓度,也不增加血糖中胰岛素水平,并且不会形成脂肪沉积,故可在低能量食品中发挥作用,最大限度地满足了那些喜爱甜品而又担心糖尿病和肥胖的人的要求,因此糖尿病人、肥胖病人和低血糖病人均可放心食用。
低聚半乳糖:能够被人体肠内8大有益菌所利用的。人体肠道中双歧杆菌、嗜酸乳酸杆菌等有益菌极好的营养源和有效的增殖因子,可以改善人体肠道的消化吸收功能。
低聚异麦芽糖:能促进肠道内双歧杆菌增殖,抑制肠道有害菌及腐败物质形成,增加维生素含量,提高机体免疫力。低聚异麦芽糖不会被胃和小肠吸收,而是直接进入大肠,被双歧杆菌优先利用,助其大量繁殖,系为双歧杆菌增殖因子;而肠内其它有害菌则不能利用,从而能抑制有害菌生长,促使肠道内微生态向良性循环调整。低聚异麦芽糖能有效的促进人体内有益细菌-双歧杆菌的生长繁殖,故又称为“双歧杆菌生长促进因子”。
蔗糖:是食糖的主要成分,双糖的一种,由一分子葡萄糖的半缩醛羟基与一分子果糖的半缩醛羟基彼此缩合脱水而成。蔗糖有甜味,无气味,易溶于水和甘油,微溶于醇。
木糖醇:是一种天然甜味剂。木糖醇甜度与蔗糖相当,溶于水时可吸收大量热量,是所有糖醇甜味剂中吸热值最大的一种,故以固体形式食用时,会在口中产生愉快的清凉感。木糖醇不致龋且有防龋齿的作用。木糖醇代谢不受胰岛素调节,在人体内代谢完全,可作为糖尿病人的热能源。
赤藓糖醇:热量低,是能量最低的功能糖,热量仅有蔗糖热量的十分之一。甜度低,赤藓糖醇的甜度只有蔗糖的60%~70%。稳定性高,对酸、热十分稳定,耐酸耐碱性都很高。
异麦芽酮糖醇:是近年来国际上新兴的一种功能性糖醇,是蔗糖、淀粉糖及其它糖醇的优良替代品。甜度是蔗糖的50~60%,具有低吸湿性、高稳定性、高耐受性、低热量、甜味纯正等特点。产品安全性极高。适合糖尿病病人食用,不会引起血糖和胰岛素上升。非致龋齿性,口腔内的变形链球菌不能分解利用,不产生酸和葡聚糖,不会造成蛀牙,特别适合儿童食用。甜味纯正天然,可与其它强力甜味剂配合使用,掩盖其它强力甜味剂的不良味道。
三氯蔗糖:属非营养型强力甜味剂。三氯蔗糖的甜度很高,且甜味纯正,甜感的呈现速度,最大甜味的感受强度,甜味持续时间及后味等方面均非常接近蔗糖。三氯蔗糖性质稳定,其结晶产品在20℃的干燥条件下储藏4年也很稳定。在水溶液中,在软饮料的pH范围内和通常温度下,三氯蔗糖是所有强力甜味剂中性质最为稳定的一种,可以储藏一年以上而不发生任何变化。
本发明的配方采用药食同源的原料,参照中医食疗方法进一步改进,并通过调整各成分的比例,制成了具有改善肠道健康功效的山楂饮料。
本发明的山楂饮料感官评价好。试验表明,本发明山楂饮料能使小鼠肠道内乳酸杆菌、双歧杆菌数目增加,对小鼠肠道菌群具有改善作用。本发明山楂饮料具有显著的减肥降脂效果。
本发明的功能性山楂饮料能够促进益生菌的生长繁殖,调节肠道微生态平衡,利于人体润肠通便,安全排毒,提高机体免疫力,保护肝脏,调节脂肪代谢,减肥,降低血脂,降低血压,降低血糖。
本发明的山楂饮料口感好、色泽佳、功效好,并且其制备方法简便、可操作性强,具有良好的市场前景。
具体实施方式
下面将结合具体实施案例进一步说明本发明,本发明要求保护的范围并不局限于以下实施方式。
以下实施例中所用的原料山楂、红曲红、姜黄、红茶、益生元、甜味剂均可从商业途径购买得到。
实施例1山楂饮料
山楂浆20份,姜黄红茶菌发酵液60份,红曲红1份,菊芋菊粉2份,大豆低聚糖15份,蔗糖2份,三氯蔗糖0.35份。
(1)山楂浆的制备:挑选果大饱满、色泽鲜艳、无病虫害的山楂鲜果,清洗,按山楂与纯化水的重量体积比为1:2的量,将山楂加入到纯化水中,煮沸,煎煮0.5h,破碎,过滤至山楂与滤液的重量体积比为1:9,得到山楂浆。
(2)姜黄发酵液的制备:
A、制备发酵菌液
将红茶1份、蔗糖20份加入到50份纯化水中,煮沸、煎煮20min,放冷至30℃,过滤得滤液,加入母液,滤液与母液的体积比为1:1,静置培养,室温发酵5d,得到发酵菌液。
B、姜黄发酵液
取姜黄药材,使用破壁机打粉。取姜黄粉1份、红茶3份、蔗糖5份加入到100份纯化水中,煮沸、煎煮10min,放冷,过滤,按姜黄煎煮液和发酵菌液的体积比为0.5:1的量,加入A步骤所得发酵菌液,静置培养,发酵16d,得姜黄发酵液。
(3)调配:定容罐中加入纯化水,将步骤(1)中所得的山楂浆加入到定容罐中,搅拌至溶解,加入步骤(2)所得姜黄发酵液,红曲红,菊粉,大豆低聚糖,甜味剂,混合搅拌,得到混合液。
(4)将步骤(3)所得混合液,罐装后,灭菌20min,得山楂饮料。
实施例2山楂饮料
山楂浆60份,姜黄红茶菌发酵液5份,红曲红10份,低聚异麦芽糖10份,低聚果糖1份,木糖醇6份,三氯蔗糖0.05份。
(1)山楂浆的制备:挑选果大饱满、色泽鲜艳、无病虫害的山楂鲜果,清洗,按山楂与纯化水的重量体积比为1:10的量,将山楂加入到纯化水中,煮沸,煎煮1.5h,破碎,过滤至山楂与滤液的重量体积比为1:1,得到山楂浆。
(2)姜黄红茶菌发酵液的制备:
A、培养红茶菌
将红茶3份、蔗糖5份加入到100份纯化水中,煮沸、煎煮10min,放冷至35℃,过滤得滤液,加入鼠李糖乳杆菌,以重量份计,每g物料中鼠李糖乳杆菌数量为1×107CFU/g,静置培养,室温发酵16d,得到发酵菌液。
B、姜黄发酵液
取姜黄药材,使用破壁机打粉。取姜黄粉3份、红茶1份、蔗糖20份加入到50份纯化水中,煮沸、煎煮20min,放冷,过滤,按姜黄煎煮液和发酵菌液的体积比为10:1的量,加入A步骤所得发酵菌液,静置培养,发酵5d,得姜黄发酵液。
(3)调配:定容罐中加入纯化水,将步骤(1)中所得的山楂浆加入到定容罐中,搅拌至溶解,加入步骤(2)所得姜黄红茶菌发酵液,红曲红,低聚异麦芽糖,低聚果糖,甜味剂,混合搅拌,得到混合液。
(4)将步骤(3)所得混合液,罐装后,灭菌50min,得山楂饮料。
实施例3山楂饮料
山楂浆30份,姜黄红茶菌发酵液40份,红曲红5份,低聚半乳糖25份,赤藓糖醇20份。
(1)山楂浆的制备:挑选果大饱满、色泽鲜艳、无病虫害的山楂鲜果,清洗,按山楂与纯化水的重量体积比为1:5的量,将山楂加入到纯化水中,煮沸,煎煮1h,破碎,过滤至山楂与滤液的重量体积比为1:7,得到山楂浆。
(2)姜黄红茶菌发酵液的制备:
A、培养发酵菌液
将红茶2份、蔗糖10份加入到75份纯化水中,煮沸、煎煮15min,放冷至10℃,过滤的滤液,加入两歧双歧杆菌、植物乳杆菌,以重量份计,每g物料中两歧双歧杆菌为1×107CFU/g,每g物料中植物乳杆菌为1×106CFU/g,静置培养,室温发酵10d,得到发酵菌液。
B、姜黄发酵液
取姜黄药材,使用破壁机打粉。取姜黄粉2份、红茶2份、蔗糖16份加入到75份纯化水中,煮沸、煎煮12min,放冷,过滤,按姜黄煎煮液和发酵菌液的体积比为8:1的量,加入A步骤所得发酵菌液,静置培养,发酵10d,得姜黄发酵液。
(3)调配:定容罐中加入纯化水,将步骤(1)中所得的山楂浆加入到定容罐中,搅拌至溶解,加入步骤(2)所得姜黄发酵液,红曲红,低聚半乳糖,甜味剂,混合搅拌,得到混合液。
(4)将步骤(3)所得混合液,罐装后,灭菌30min,得山楂饮料。
对比实施例1
山楂浆20份,红曲红5份,菊芋菊粉2份,大豆低聚糖15份,蔗糖2份,三氯蔗糖0.35份。
(1)山楂浆的制备:挑选果大饱满、色泽鲜艳、无病虫害的山楂鲜果,清洗,按山楂与纯化水的重量体积比为1:2的量,将山楂加入到纯化水中,煮沸,煎煮0.5h,破碎,过滤至山楂与滤液的重量体积比为1:9,得到山楂浆。
(2)调配:定容罐中加入纯化水,将步骤(1)中所得的山楂浆加入到定容罐中,搅拌至溶解,加入红曲红,菊粉,大豆低聚糖,甜味剂,混合搅拌,得到混合液。
(3)将步骤(2)所得混合液,罐装后,灭菌20min,得山楂饮料。
对比实施例2
山楂浆20份,姜黄发酵液60份,菊芋菊粉2份,大豆低聚糖15份,蔗糖2份,三氯蔗糖0.35份。
(1)山楂浆的制备:挑选果大饱满、色泽鲜艳、无病虫害的山楂鲜果,清洗,按山楂与纯化水的重量体积比为1:2的量,将山楂加入到纯化水中,煮沸,煎煮0.5h,破碎,过滤至山楂与滤液的重量体积比为1:9,得到山楂浆。
(2)姜黄发酵液的制备:
A、培养发酵菌液
将红茶3份、蔗糖5份加入到100份纯化水中,煮沸、煎煮10min,放冷至35℃,过滤得滤液,加入母液,滤液与母液的体积比为10:1,静置培养,室温发酵16d,得到发酵菌液。
B、姜黄发酵液
取姜黄药材,使用破壁机打粉。取姜黄粉1份、红茶3份、蔗糖5份加入到100份纯化水中,煮沸、煎煮10min,放冷,过滤,按姜黄煎煮液和发酵菌液的体积比为0.5:1的量,加入A步骤所得发酵菌液,静置培养,发酵16d,得姜黄发酵液。
(3)调配:定容罐中加入纯化水,将步骤(1)中所得的山楂浆加入到定容罐中,搅拌至溶解,加入步骤(2)所得姜黄发酵液,菊粉,大豆低聚糖,甜味剂,混合搅拌,得到混合液。
(4)将步骤(3)所得混合液,罐装后,灭菌50min,得山楂饮料。
实施例4本发明山楂饮料的感官评价
将实施例1-3、对比实施例1-2的山楂饮料分给50人品尝,依据标准评价表进行评分,依次对饮料的甜度、酸度、香味、口感、色泽评分,评分过程中各位评委互不干扰。
表1山楂饮料的感官评价参考标准
表2山楂饮料的评分统计表
组别 | 分数 | 评价 |
实施例1组 | 22 | 甜度5、酸度4、香味5、口感4、色泽4 |
实施例2组 | 22 | 甜度4、酸度4、香味5、口感4、色泽5 |
实施例3组 | 20 | 甜度4、酸度4、香味4、口感4、色泽4 |
对比实施例1组 | 15 | 甜度3、酸度3、香味4、口感2、色泽3 |
对比实施例2组 | 13 | 甜度3、酸度3、香味2、口感3、色泽2 |
由表2可以看出,实施例1-3组和对比实施例1-2组相比,实施例1-3组饮料的感官评价更好。
实施例5本发明山楂饮料对肠道菌群的影响
1、材料与方法
1.1健康成年雌性BALB/C小鼠,体重18-22g。
1.2培养基及培养条件:
双歧杆菌:采用自制BBL培养基,在37℃下厌氧培养48-72h;
其中BBL培养基的成分包括蛋白胨15.0g、酵母粉2.0g、葡萄糖20.0g、可溶性淀粉0.5g、氯化钠5.0g、5%半胱氨酸10.0mL、西红柿浸出液400.0mL、吐温80 1.0mL、肝提取液80.0mL、琼脂20.0g、蒸馏水520.0mL;制备方法为将上述成份加热溶解,分装于内装倒管的试管中,灭菌后在25℃下pH值应为7.0±0.1;
乳酸杆菌:采用自制LS培养基,在37℃下厌氧培养48h;
其中LS培养基包括硝酸铵l650mg/L、硝酸钾1900mg/L、CaCl2·2H2O 440mg/L、MgSO4·7H2O 370mg/L、KH2PO4 170mg/L、Na2-EDTA 37.3mg/L、FeSO4·7H2O 27.8mg/L、H3BO36.2mg/L、MnSO4·4H2O 22.3mg/L、ZnSO4·7H2O 8.6mg/L、碘化钾0.83mg/L、Na2MoO·2H2O0.25mg/L、CuSO4·5H2O 0.025mg/L、CoCl2·6H2O 0.025mg/L、维生素Bl0.4mg/L、肌醇10.0mg/L、蔗糖30g/L;制备方法为将上述成份加热溶解,分装于内装倒管的试管中,灭菌后在25℃下pH值应为5.6;需要说明的是FeSO4·7H2O的配制为取5.57g先溶于1升蒸馏水里,然后按每升培养基含5mg的比例加入培养基中;Na2-EDTA的配制为取7.45g先溶于1升蒸馏水里,然后按每升培养基含5mg的比例加入培养基中;
肠杆菌:采用EMB培养基,在37℃下培养24h;
肠球菌:采用自制EC培养基,在37℃下培养24h;
其中EC培养基包括胰蛋白胨或示胨20.0g、乳糖5.0g、3号胆盐1.5g、K2HPO4·3H2O4.0g、磷酸二氢钾1.5g、氯化钠5.0g、蒸馏水1000mL;制备方法为将上述成份加热溶解,分装于内装倒管的试管中,灭菌后pH值应为6.9,此培养基用前不宜置入冰箱,以防检测时出现假阳性。
1.3实验方法:
将动物样品采用基础饲料喂饲3d,选取50只健康雌性BALB/C小鼠按随机分组原则均分为实施例1组、实施例2组、实施例3组、对比实施例1组、对比实施例2组。
小鼠灌胃给予山楂饮料的体积为10mL/kg。
试验组以上述剂量的山楂饮料灌胃,对照组以蒸馏水灌胃,每天一次,连续灌胃14d,灌胃前和灌胃14d后,分别无菌采集小鼠粪便0.1-0.4g,置已称重的带玻珠的干燥灭菌小试管中,再称重,计算出小鼠粪便的重量,加入无菌稀释液稀液10倍,振荡1min,充分混匀,再依次进行10倍系列稀释,选择合适的稀释度,分别接种在各培养基上,按要求进行培养,按灌胃前后各肠道菌群数量的对数的差值进行成组资料分析。
2、结果对小鼠四种肠道菌群数量的影响
表3山楂饮料对小鼠四种肠道菌群数量的影响(log CFU/g,X±SD,n=10)
与对比实施例1组相比,*P<0.05,**P<0.01;
与对比实施例2组相比,&P<0.05,&&P<0.01。
由表3可知,与对比实施例1组、对比实施例2组比较,实施例1-3组小鼠肠道内肠球菌、肠杆菌数量均无显著性差异;实施例1-3组乳酸杆菌数量明显增加,有显著性差异;实施例1-3组双歧杆菌数量明显增加,有显著性差异。
本发明山楂饮料能使小鼠肠道内乳酸杆菌、双歧杆菌数目增加,对小鼠肠道菌群具有改善作用。
实施例6本发明山楂饮料的减肥降脂效果
选用大鼠60只,体重180-220克。随机分为6组,每组10只,分别为正常对照组、实施例1组、实施例2组、实施例3组、对比实施例1组、对比实施例2组。
6组大鼠均换饲高脂饲料(配方为78.8%基础饲料、1%胆固醇、10%蛋黄粉、10%猪油、0.2%胆盐),喂养7天。
7天后,实施例1-3组灌胃给予上述实施例1-3配方饮料,对比实施例1-2配方饮料,正常对照组灌胃给予等体积纯化水。
实施例1组灌胃给予实施例1配方饮料;
实施例2组灌胃给予实施例2配方饮料;
实施例3组灌胃给予实施例3配方饮料;
对比实施例1组灌胃给予对比实施例1配方饮料;
对比实施例2组灌胃给予对比实施例2配方饮料。
大鼠灌胃给予山楂饮料的体积为10mL/kg。
灌胃30天。
30天后,末次灌胃后禁食12h,称体重后,大鼠摘眼球取血,分离血清,以试剂盒方法测TG,TC。
表4本发明饮料对大鼠体重的影响
组别 | n | 体重 |
正常对照组 | 10 | 229.8±20.19 |
实施例1组 | 10 | 192.3±19.5<sup>**&&</sup> |
实施例2组 | 10 | 187.3±18.7<sup>**&&</sup> |
实施例3组 | 10 | 193.6±18.3<sup>**&&</sup> |
对比实施例1组 | 10 | 216.8±21.3 |
对比实施例2组 | 10 | 211.9±20.8 |
与对比实施例1组相比,*P<0.05,**P<0.01;
与对比实施例2组相比,&P<0.05,&&P<0.01。
由表4可以看出,与对比实施例1组、对比实施例2组相比,实施例1-3组大鼠体重有明显差异。
表5本发明饮料对大鼠总胆固醇(TC)和甘油三酯(TG)的影响
组别 | n | 总胆固醇(TC) | 甘油三酯(TG) |
正常对照组 | 10 | 2.39±0.26 | 1.68±0.53 |
实施例1组 | 10 | 1.83±0.18<sup>**&&</sup> | 1.19±0.17<sup>**&&</sup> |
实施例2组 | 10 | 1.91±0.20<sup>**&&</sup> | 1.23±0.26<sup>**&&</sup> |
实施例3组 | 10 | 1.87±0.16<sup>**&&</sup> | 1.21±0.27<sup>**&&</sup> |
对比实施例1组 | 10 | 2.23±0.23 | 1.43±0.33 |
对比实施例2组 | 10 | 2.19±0.21 | 1.49±0.32 |
与对比实施例1组相比,*P<0.05,**P<0.01;
与对比实施例2组相比,&P<0.05,&&P<0.01。
由表5可知,与对比实施例1组、对比实施例2组相比,实施例1-3组大鼠的总胆固醇和甘油三酯明显降低。
Claims (10)
1.一种功能性山楂饮料,其特征在于,所述的山楂饮料,原料以重量份计为:山楂浆20~60份,姜黄红茶菌发酵液5~60份,红曲红1~10份,益生元1~30份,甜味剂0.05~20份。
2.如权利要求1所述的山楂饮料,其特征在于所述姜黄发酵液为姜黄鼠李糖乳杆菌发酵液、姜黄植物乳杆菌两歧双歧杆菌发酵液或姜黄红茶菌发酵液;进一步地,所述姜黄发酵液所用发酵菌选自植物乳杆菌、鼠李糖乳杆菌、嗜热链球菌、两歧双歧杆菌、红茶菌中的一种或几种。
3.如权利要求1所述的山楂饮料,其特征在于所述益生元选自菊粉、大豆低聚糖、低聚果糖、低聚木糖、低聚半乳糖、低聚异麦芽糖中的一种或几种;进一步地,所述菊粉为菊芋菊粉或菊苣菊粉。
4.如权利要求1所述的山楂饮料,其特征在于所述甜味剂选自蔗糖、木糖醇、赤藓糖醇、异麦芽酮糖醇或三氯蔗糖中的一种或几种;进一步地,所述甜味剂选自蔗糖、木糖醇、赤藓糖醇或异麦芽酮糖醇中的一种,添加量为2~20重量份;进一步的地,所述甜味剂为三氯蔗糖,添加量为0.05~0.35重量份。
5.如权利要求1所述的山楂饮料的制备方法,包括如下步骤:
(1)山楂浆的制备:取山楂鲜果,清洗,将其加入到纯化水中,煮沸、煎煮,破碎,过滤,得到山楂浆;
(2)姜黄发酵液的制备:
A、制备发酵菌液
将蔗糖加入到纯化水中,煮沸、煎煮,放冷,过滤得滤液,加入母液或菌种,静置培养,室温发酵,得到发酵菌液;
B、姜黄发酵液
取姜黄粉、蔗糖加入到纯化水,煮沸、煎煮,放冷,过滤,加入A步骤所得发酵菌液,静置培养,发酵得姜黄发酵液;
(3)调配:
定容罐中加入纯化水,将步骤(1)中所得的山楂浆加入到定容罐中,搅拌至溶解,加入步骤(2)所得姜黄发酵液,红曲红,益生元,甜味剂,混合搅拌,得到混合液;
(4)灌装、灭菌:
将步骤(3)所得混合液,罐装,灭菌,得山楂饮料。
6.如权利要求5所述的山楂饮料的制备方法,其特征在于步骤(1)中山楂与纯化水的重量体积比为1:2~10;煎煮0.5~1.5h;过滤至山楂与滤液的重量体积比为1:1~9。
7.如权利要求5所述的山楂饮料的制备方法,其特征在于步骤(2)姜黄发酵液为姜黄红茶菌发酵液;步骤(2)A为将红茶、蔗糖加入到纯化水中,煮沸、煎煮,放冷,过滤得滤液,加入母液,静置培养,室温发酵,得到发酵菌液;进一步,优选地,步骤(2)A中以重量份计,红茶1~3份、蔗糖5~20份、纯化水50~100份;煎煮时间为10~20min,放冷至35℃以下,滤液与母液的体积比为1~10:1,发酵5~16d;步骤(2)B中以重量份计,姜黄粉1~3份,红茶1~3份,蔗糖5~20份,纯化水50~100份,煎煮10~20min,放冷至35℃以下;姜黄煎煮液和发酵菌液的体积比为0.5~10:1,发酵5~16d。
8.如权利要求5所述的山楂饮料的制备方法,其特征在于步骤(2)姜黄发酵液为姜黄植物乳杆菌发酵液、姜黄鼠李糖乳杆菌发酵液、姜黄嗜热链球菌发酵液、姜黄两歧双歧杆菌发酵液、姜黄鼠李糖乳杆菌发酵液、姜黄植物乳杆菌两歧双歧杆菌发酵液或姜黄红茶菌发酵液;步骤(2)A为将蔗糖加入到纯化水中,煮沸、煎煮,放冷,过滤得滤液,加入菌种,静置培养,室温发酵,得到发酵菌液;进一步,优选地,步骤(2)A中以重量份计,蔗糖5~20份、纯化水50~100份;煎煮时间为10~20min,放冷至35℃以下,滤液与菌种的体积比为1~10:1,菌种选自植物乳杆菌、鼠李糖乳杆菌、嗜热链球菌、两歧双歧杆菌中的一种或几种,以重量份计,每g物料中发酵菌数量≥1×106CFU/g,发酵5~16d;步骤(2)B中以重量份计,姜黄粉1~3份,蔗糖5~20份,纯化水50~100份,煎煮10~20min,放冷至35℃以下;姜黄煎煮液和发酵菌液的体积比为0.5~10:1,发酵5~16d。
9.如权利要求5所述的山楂饮料的制备方法,其特征在于步骤(2)B中以重量份计,姜黄粉1~3份,红茶1~3份,蔗糖5~20份,纯化水50~100份,煎煮10~20min,放冷至35℃以下,姜黄煎煮液和红茶菌发酵液的体积比为0.5~10:1,发酵5~16d。
10.如权利要求5所述的山楂饮料的制备方法,其特征在于步骤(4)灭菌方法为蒸汽灭菌,时间为20~50min。
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