CN101209123B - 一种玉米汁饮品的制备方法 - Google Patents
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Abstract
本发明提供了玉米汁饮品的制备方法,所述方法包括:取新鲜或冷冻玉米,水蒸汽处理1~30min,再加入质量为玉米1~10倍的水进行破碎处理,过滤,所得浆液在45~75℃下、加入2~20U/g玉米的α-淀粉酶和2~30U/g玉米的脂肪酶、保温酶解20~60min,酶解反应结束后,加入质量为玉米质量10%~80%的果葡糖浆、质量为玉米质量0.05~0.7%的稳定剂,定容、脱气、均质、灭菌,得到所述的玉米汁饮品。采用本发明方法特别是双酶(淀粉酶和脂肪酶)对玉米汁进行酶法改性和风味化处理,制得的玉米汁饮品不仅色泽米黄自然、香味浓郁、口味纯正、质地圆润,而且饮品的稳定性好、不沉淀、无分层现象,保质期长。
Description
(一)技术领域
本发明涉及一种玉米汁饮品的制备方法。
(二)背景技术
玉米,又名苞谷、棒子、玉蜀黍。玉米是粗粮中的佳品。德国营养保健协会的一项研究表明,在所有主食中,玉米的营养价值最高、保健作用最好。
玉米中除了含有较丰富的碳水化合物、蛋白质、脂肪、胡萝卜素外,还含有核黄素、粗纤维、植物甾醇等功能营养物质,这些物质对预防心血管疾病有很大好处。另外有关专家对玉米、稻米等多种主食进行了营养价值和保健作用的相关指标比对,发现玉米中的维生素含量为稻米、面粉的5~10倍,且特种玉米的营养价值还要高于普通玉米,如甜玉米的蛋白质、植物油及维生素含量比普通玉米高1~2倍,“生命元素”硒的含量则高8~10倍。
在当今被证实的最有效的50多种营养保健物质中,玉米含有7种“抗衰剂”——钙、谷胱甘肽、纤维素、镁、硒、维生素E和脂肪酸等。经测定,玉米含有的丰富钙质为每100克玉米近300毫克的钙,几乎与乳制品相当。
玉米丰富的脂肪中含有50%以上的亚油酸、卵磷脂和维生素E等营养素,这些物质均具有降低胆固醇,防止高血压、冠心病、细胞衰老及脑功能退化等效果,并有抗血管硬化的作用。玉米面中含有大量亮氨酸和谷胱甘肽,能抑制抗癌药物对人体产生的副作用,还能抑制肿瘤生长。
另外,玉米中所含的胡萝卜素,被人体吸收后能转化为维生素A;纤维素能加速有毒有害物质的排出;玉米含有的黄体素等可以抵抗眼睛老化;维生素C有长寿、美容作用;玉米胚芽所含的营养物质有增强人体新陈代谢、调整神经***功能,起到使皮肤细嫩光滑,抑制、延缓皱纹产生作用。
当今在饮料市场日渐走向营养和保健并重的发展趋势下,以玉米为原料的饮品的开发也日益受到重视。但现有以玉米为原料的饮品多存在保质期短、稳定性差、易沉淀和固有的风味不浓或变调等缺点。
(三)发明内容
本发明则是为了提供一种香味浓郁、口味纯正、稳定性好、不沉淀、无分层现象、保质期长的玉米汁饮品的制备方法。
本发明采用的技术方案是:
一种玉米汁饮品的制备方法,所述方法包括:取新鲜或冷冻玉米,水蒸汽处理1~30min,再加入质量为玉米1~10倍的水进行破碎处理,过滤,所得浆液在45~75℃下、加入2~20U/g玉米的α-淀粉酶和2~30U/g玉米的脂肪酶、保温酶解20~60min,酶解反应结束后,加入质量为玉米质量10%~80%的果葡糖浆、质量为玉米质量0.05~0.7%的稳定剂,定容、脱气、均质、灭菌,得到所述的玉米汁饮品;所述稳定剂为K-卡拉胶、羟丙基淀粉、黄原胶质量比6∶8∶2.5的混合物。
α-淀粉酶(α-Amylase),米黄色、灰褐色粉末。能水解淀粉分子中的α-1,4-葡萄糖苷键。能将淀粉切断成长短不一的短链糊精和少量的低分子糖类,从而使淀粉糊的黏度迅速下降,即起“液化”作用,所以该酶又称液化酶。作用温度范围60~90℃,最适作用温度60~70℃,作用pH范围5.5~7.0,最适pH6.0。Ca2+可提高酶活力的稳定性。
脂肪酶(Lipase,EC 3.1.1.3),脂肪酶即三酰基甘油酰基水解酶,它催化天然底物油脂水解,生成脂肪酸、甘油和甘油单酯或二酯。脂肪酶基本组成单位仅为氨基酸,通常只有一条多肽链。它的催化活性仅仅决定于它的蛋白质结构。
本发明采用α-淀粉酶和脂肪酶对玉米汁进行酶法改性和风味化处理,并添加果葡糖浆、复合稳定剂,使获得的玉米汁饮品具有浓郁的香味和纯正的口味,适合各类人群饮用。
所述水蒸汽处理方法为隔水蒸煮或用水蒸汽喷蒸,其目的在于游离玉米油脂、熟化淀粉、释放风味前体、溶出玉米黄色素,因此该步骤显得非常重要。
所述破碎处理方法为砂轮磨和/或胶体磨磨浆,或者先经破碎机破碎后再用砂轮磨和/或胶体磨磨浆。
具体的,所述玉米汁饮品每1000L按如下顺序步骤制备得到:
(1)取80~300kg新鲜或冷冻玉米,隔水蒸煮30min或者135℃水蒸汽喷蒸1min,加入300~600kg水,依次用砂轮磨和胶体磨磨浆,过滤,得浆液;
(2)调整浆液温度为65~75℃,加入2~5U/g玉米的α-淀粉酶和25~30U/g玉米的脂肪酶、保温酶解30min;
(3)酶解反应结束后,加入质量为玉米质量10%~80%的果葡糖浆、质量为玉米质量0.05~0.7%的稳定剂,加水定容至1000L,负压
50~500mmHg下脱气,均质、灭菌,得到所述的玉米汁饮品。
采用本发明方法特别是双酶(淀粉酶和脂肪酶)对玉米汁进行酶法改性和风味化处理,制得的玉米汁饮品不仅色泽米黄自然、香味浓郁、口味纯正、质地圆润,而且饮品的稳定性好、不沉淀、无分层现象,保质期长。
(四)具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1:
冷冻玉米180kg和水120kg分别加入夹层锅,隔水蒸煮30min,与600kg水先经砂轮磨磨浆,再经胶体磨细磨,离心筛过滤,将浆液温度调整为65℃,进行酶法改性和风味修饰,即在浆液中混入20mL高温α-淀粉酶(来源于地衣芽孢杆菌,液剂,20000u/mL)和2.7g脂肪酶(来源于米根霉,冻干粉末,2000000u/g)保温酶解30min,添加50kg果葡糖浆和1650g稳定剂(K-卡拉胶600g+羟丙基淀粉800g+黄原胶250g),补加水定容至1000L,负压350mmHg下脱气,200kg/cm2均质,138℃、4秒巴氏灭菌,无菌灌装成为利乐装玉米汁饮品;或易拉罐或瓶装包装经120℃高温杀菌处理即为商业无菌产品,香味浓郁,口味纯正,饮品稳定性好、不沉淀、无分层现象,保质期可达18个月以上。
实施例2:
冷冻玉米300kg用135℃蒸汽直接喷蒸1min,与600kg水先经砂轮磨磨浆,再经胶体磨细磨,将浆液温度调整为75℃,进行酶法改性和风味修饰,即在浆液中混入33.3mL高温α-淀粉酶(来源于地衣芽孢杆菌,液剂20000u/mL)和4.5g脂肪酶(来源于米根霉,冻干粉末,2000000u/g)保温酶解30min,添加50kg果葡糖浆和1650g稳定剂(K-卡拉胶600g+羟丙基淀粉800g+黄原胶250g),补加水定容至1000L,负压50mmHg下脱气,200kg/cm2均质,138℃、4秒巴氏灭菌,无菌灌装成为利乐装玉米汁饮品;或易拉罐或瓶装包装经120℃高温杀菌处理即为商业无菌产品。该产品比实施例1产品有更浓厚的质感和风味。
实施例3:
冷冻玉米80kg和水400kg分别加入夹层锅,隔水蒸煮30min,与500kg水先经破碎机碎化处理,再经胶体磨二次磨浆微细化,离心筛过滤,将浆液温度调整为70℃,进行酶法改性和风味修饰,即在浆液中混入8.9mL高温α-淀粉酶(来源于地衣芽孢杆菌,液剂20000u/mL)和1.2g脂肪酶(来源于米根霉,冻干粉末,2000000u/g)保温酶解30min,添加50kg果葡糖浆和1650g稳定剂(K-卡拉胶600g+羟丙基淀粉800g+黄原胶250g),补加水定容至1000L,负压250mmHg下脱气,200kg/cm2均质,138℃、4秒巴氏灭菌,无菌灌装成为利乐装玉米汁饮品;或易拉罐或瓶装包装经120℃高温杀菌处理即为商业无菌产品,香味浓郁,口味纯正,饮品稳定性好、不沉淀、无分层现象,保质期可达18个月以上。
实施例4:
冷冻玉米200kg和水400kg分别加入夹层锅,隔水蒸煮30min,与300kg水先经破碎机碎化处理,再经砂轮磨和胶体磨各一次磨浆细化,振动筛过滤,将浆液温度调整为45℃,进行酶法改性和风味修饰,即在浆液中混入22.2mL高温α-淀粉酶(来源于地衣芽孢杆菌,液剂20000u/mL)和3g脂肪酶(来源于米根霉,冻干粉末,2000000u/g)保温酶解30min,添加50kg果葡糖浆和1650g稳定剂(K-卡拉胶600g+羟丙基淀粉800g+黄原胶250g),补加水定容至1000L,负压500mmHg下脱气,200kg/cm2均质,138℃、4秒巴氏灭菌,无菌灌装成为利乐装玉米汁饮品;或易拉罐或瓶装包装经120℃高温杀菌处理即为商业无菌产品,制得的玉米汁饮品不仅色泽米黄自然,香味浓郁,口味纯正,质地园润;而且饮品的稳定性好、不沉淀、无分层现象,保质期可达18个月以上。
Claims (4)
1. 一种玉米汁饮品的制备方法,所述方法包括:取新鲜或冷冻的玉米,水蒸汽处理1~30min,再加入质量为玉米1~10倍的水进行破碎处理,过滤,所得浆液在45~75℃下、加入2~20U/g玉米的α-淀粉酶和2~30U/g玉米的脂肪酶、保温酶解20~60min,酶解反应结束后,加入质量为玉米质量10%~80%的果葡糖浆、质量为玉米质量0.05~0.7%的稳定剂,定容、脱气、均质、灭菌,得到所述的玉米汁饮品;所述稳定剂为K-卡拉、羟丙基淀粉、黄原胶质量比6∶8∶2.5的混合物。
2. 如权利要求1所述的方法,其特征在于所述水蒸汽处理方法为隔水蒸煮或用水蒸汽喷蒸。
3. 如权利要求1所述的方法,其特征在于所述破碎处理方法为砂轮磨和/或胶体磨磨浆,或者先经破碎机破碎后再用砂轮磨和/或胶体磨磨浆。
4. 如权利要求1所述的方法,其特征在于所述玉米汁饮品每1000L按如下顺序步骤制备得到:
(1)取80~300kg新鲜或冷冻玉米,隔水蒸煮30min或者135℃水蒸汽喷蒸1min,加入300~600kg水,依次用砂轮磨和胶体磨磨浆,过滤,得浆液;
(2)调整浆液温度为65~75℃,加入2~5U/g玉米的α-淀粉酶和25~30U/g玉米的脂肪酶、保温酶解30min;
(3)酶解反应结束后,加入质量为玉米质量10%~80%的果葡糖浆、质量为玉米质量0.05~0.7%的稳定剂,加水定容至1000L,负压50~500mmHg下脱气,均质、灭菌,得到所述的玉米汁饮品。
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CN101455427B (zh) * | 2008-11-06 | 2012-08-22 | 邹心东 | 玉米原浆饮品的制备方法 |
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