CN103494293B - 一种海产贝类饮料的制备方法 - Google Patents
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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
- 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
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Abstract
本发明涉及一种海产贝类饮料的制备方法。本海产贝类饮料的制备方法以谷类或薯类、百合与海鲜贝肉、及其提取液进行匀浆加热，利用大米糊化后的包埋、吸附，以及百合的清甜风味克服蛤蜊的腥苦味，其包括以下步骤、步骤1）原料前处理、步骤2）脱腥、步骤3）提滤、步骤4）加添加剂、步骤5）分装、灭菌。本发明工艺流程简单、周期短、成本低、效果好，其利用大米、百合胶体磨浆液对贝类提取液进行包埋、吸附，制备出具有贝类鲜美风味并融合米香、百合鲜甜味的适口饮料；另外该制备过程中的副产物可用于生产具有贝香、米香的膨化食品，以及饼干、面包、面条等食品，使原材料得到充分利用，不存在原料浪费，广泛适用于各种贝类饮料的工业化生产。
Description
技术领域
本发明涉及一种饮料的制备方法，特别涉及一种海产贝类饮料的制备方法。
背景技术
海鲜贝类富含蛋白质、脂肪、碳水化合物、铁、钙、磷、碘、维生素、氨基酸和牛磺酸等多种营养成分，且低热能，以其为主要原料开发饮料具有营养保健功能，同时其鲜美的风味也为大众接受。目前国内鲜有贝类饮料的开发，其原因是贝类提取液具有特殊的腥苦味，而寻找工艺简单、成本低廉、效果优良的去腥方法成为其开发的瓶颈。
近年国内企业及科研机构尝试了一些开发贝类饮料的方法，中国专利CN101683175A公开了一种牡蛎蔬菜活性乳酸菌饮料的制备方法，其采用乳酸菌发酵法对原料进行去腥，其生产工艺复杂，工业化生产要求严格，成本高；中国专利CN101601487A公开了一种贝类蛋白饮料的制备方法，其采用酶解法和酵母发酵法对原料进行去腥，酶解法所需时间较长，另外需要针对原料筛选适合的多种酶制剂，增加贝类污染腐败的几率，而酵母发酵后发酵液带有不愉快的酵母味；中国专利CN101601487A公开了一种马氏珍珠贝肉抗高血压功能营养液的制备方法，其采用酶解法和活性炭吸附法对原料进行去腥，活性炭吸附效果不佳，原料处理后伴有营养损失和色泽改变，且需去除吸附剂，增加了生产成本。其他主要的去腥方法还包括香料掩蔽法、β-环糊精包埋等方法，其中香料掩蔽法使用八角、茴香、姜等香气较重的香料对腥味进行掩蔽，其缺点是产品具有浓重香料味，失去了贝类的鲜美味；β-环糊精包埋成本高，效果一般，且作为食品添加剂β-环糊精有使用限量。
发明内容
本发明要解决的技术问题是如何克服现有技术的上述缺陷，提供一种海产贝类饮料的制备方法，其以谷类或薯类、百合与海鲜贝肉、及其提取液进行匀浆加热，利用大米糊化后的包埋、吸附，以及百合的清甜风味克服蛤蜊的腥苦味。
为解决上述技术问题，本海产贝类饮料的制备方法包括以下步骤：
步骤1）原料前处理：取海产贝类，经脱沙、清洗后，蒸熟，以100目滤网滤出贝类提取液，剩余蒸熟的海产贝类去壳取贝肉；取谷类或者薯类，以及干百合，清洗，浸泡0.5～1.5h；
步骤2）脱腥：按重量比计，取经步骤1）所得的贝肉25～35份、贝类提取液10～15份，谷类或者薯类25～35份、百合3～5份，混合得原料；向所述原料中加入去离子水，搅碎匀浆后加热至90～95℃保温15～25min，至大米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：按重量比计，以滤液100份、甜味剂5～8份、复合稳定剂0.1～0.5份、乳化剂0.05～0.1份的比例，向步骤3）所得的滤液中添加甜味剂、复合稳定剂和乳化剂，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得本海产贝类饮料。
作为优化，步骤1）所述海产贝类包括蛤蜊、扇贝和牡蛎。
作为优选，所述步骤1）所述海产贝类为蛤蜊。
作为优化，步骤1）所述谷类包括大米、小米、玉米；所述薯类包括山药、马铃薯、红薯。
作为优选，步骤1）所述谷类为大米。
作为优化，步骤2）加入的所述去离子水与所述原料的质量比为1：1。
本发明一种海产贝类饮料的制备方法工艺流程简单、周期短、成本低、效果好，其利用大米、百合胶体磨浆液对贝类提取液进行包埋、吸附，制备出具有贝类鲜美风味并融合米香、百合鲜甜味的适口饮料；另外该制备过程中的副产物可用于生产具有贝香、米香的膨化食品，以及饼干、面包、面条等食品，使原材料得到充分利用，不存在原料浪费，广泛适用于各种贝类饮料的工业化生产，尤其适用于蛤蜊饮料的放大生产。
附图说明
下面结合附图对本发明一种海产贝类饮料的制备方法作进一步说明：
图1是本海产贝类饮料的制备方法的工艺流程图。
具体实施方式
实施方式1：如图1所示，
步骤1）原料前处理：取蛤蜊，经脱沙、清洗后，蒸熟，以100目滤网滤出蛤蜊提取液，剩余蒸熟的蛤蜊去壳取贝肉；取大米、干百合，清洗，浸泡1h；
步骤2）脱腥：取经步骤1）所得的蛤蜊贝肉30kg、蛤蜊提取液15kg，大米30kg、百合4kg，混合得原料；向所述原料中加入79kg去离子水，搅碎匀浆后加热至95℃保温25min，至大米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：向步骤3）所得的滤液中添加甜味剂8kg、复合稳定剂0.5kg和乳化剂0.1kg，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得蛤蜊贝类饮料A。
实施方式2：
步骤1）原料前处理：取蛤蜊，经脱沙、清洗后，蒸熟，以100目滤网滤出蛤蜊提取液，剩余蒸熟的蛤蜊去壳取贝肉；取大米、干百合，清洗，浸泡1h；
步骤2）脱腥：取经步骤1）所得的蛤蜊贝肉35kg、蛤蜊提取液10kg，大米35kg、百合3kg，混合得原料；向所述原料中加入83kg去离子水，搅碎匀浆后加热至95℃保温25min，至大米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：向步骤3）所得的滤液中添加甜味剂8kg、复合稳定剂0.5kg和乳化剂0.1kg，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得蛤蜊贝类饮料B。
实施方式3：
步骤1）原料前处理：取蛤蜊，经脱沙、清洗后，蒸熟，以100目滤网滤出蛤蜊提取液，剩余蒸熟的蛤蜊去壳取贝肉；取大米、干百合，清洗，浸泡1h；
步骤2）脱腥：取经步骤1）所得的蛤蜊贝肉25kg、蛤蜊提取液15kg，大米25kg、百合5kg，混合得原料；向所述原料中加入70kg去离子水，搅碎匀浆后加热至95℃保温25min，至大米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：向步骤3）所得的滤液中添加甜味剂8kg、复合稳定剂0.5kg和乳化剂0.1kg，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得蛤蜊贝类饮料C。
实施方式4：
步骤1）原料前处理：取扇贝，经脱沙、清洗后，蒸熟，以100目滤网滤出扇贝提取液，剩余蒸熟的扇贝去壳取贝肉；取玉米、干百合，清洗，浸泡1h；
步骤2）脱腥：取经步骤1）所得的扇贝贝肉30kg、扇贝提取液15kg，玉米30kg、百合4kg，混合得原料；向所述原料中加入79kg去离子水，搅碎匀浆后加热至95℃保温25min，至玉米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：向步骤3）所得的滤液中添加甜味剂8kg、复合稳定剂0.5kg和乳化剂0.1kg，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得扇贝饮料A。
实施方式5：
步骤1）原料前处理：取扇贝，经脱沙、清洗后，蒸熟，以100目滤网滤出扇贝提取液，剩余蒸熟的扇贝去壳取贝肉；取小米、干百合，清洗，浸泡1h；
步骤2）脱腥：取经步骤1）所得的扇贝贝肉30kg、扇贝提取液15kg，小米30kg、百合4kg，混合得原料；向所述原料中加入79kg去离子水，搅碎匀浆后加热至95℃保温25min，至小米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：向步骤3）所得的滤液中添加甜味剂8kg、复合稳定剂0.5kg和乳化剂0.1kg，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得扇贝饮料B。
实施方式6：
步骤1）原料前处理：取牡蛎，经脱沙、清洗后，蒸熟，以100目滤网滤出牡蛎提取液，剩余蒸熟的牡蛎去壳取贝肉；取玉米、干百合，清洗，浸泡1h；
步骤2）脱腥：取经步骤1）所得的牡蛎贝肉30kg、牡蛎提取液15kg，玉米30kg、百合4kg，混合得原料；向所述原料中加入79kg去离子水，搅碎匀浆后加热至95℃保温25min，至玉米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：向步骤3）所得的滤液中添加甜味剂8kg、复合稳定剂0.5kg和乳化剂0.1kg，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得牡蛎饮料A。
实施方式7：
步骤1）原料前处理：取牡蛎，经脱沙、清洗后，蒸熟，以100目滤网滤出牡蛎提取液，剩余蒸熟的牡蛎去壳取贝肉；取小米、干百合，清洗，浸泡1h；
步骤2）脱腥：取经步骤1）所得的牡蛎贝肉30kg、牡蛎提取液15kg，小米30kg、百合4kg，混合得原料；向所述原料中加入79kg去离子水，搅碎匀浆后加热至95℃保温25min，至小米糊化；
步骤3）提滤：将经步骤2）制得物以胶体磨打浆，过滤，取滤液；
步骤4）加添加剂：向步骤3）所得的滤液中添加甜味剂8kg、复合稳定剂0.5kg和乳化剂0.1kg，搅拌均匀；
步骤5）分装、灭菌：将步骤4）所得液体进行分装、灭菌，即得牡蛎饮料B。
上述实施方式中，实施方式1为最佳实施方式。
上述实施方式旨在举例说明本发明可为本领域专业技术人员实现或使用，对上述实施方式进行修改对本领域的专业技术人员来说将是显而易见的，故本发明包括但不限于上述实施方式，任何符合本权利要求书或说明书描述，符合与本文所公开的原理和新颖性、创造性特点的方法、工艺、产品，均落入本发明的保护范围之内。
Claims (6)
1.一种海产贝类饮料的制备方法，其特征是：该制备方法包括以下步骤：
步骤1)原料前处理：取海产贝类，经脱沙、清洗后，蒸熟，以100目滤网滤出贝类提取液，剩余蒸熟的海产贝类去壳取贝肉；取谷类或者薯类，以及干百合，清洗，浸泡0.5～1.5h；
步骤2)脱腥：按重量比计，取经步骤1)所得的贝肉25～35份、贝类提取液10～15份，谷类或者薯类25～35份、百合3～5份，混合得原料；向所述原料中加入去离子水，搅碎匀浆后加热至90～95℃保温15～25min，至谷类或者薯类糊化；
步骤3)提滤：将经步骤2)制得物以胶体磨打浆，过滤，取滤液；
步骤4)加添加剂：按重量比计，以滤液100份、甜味剂5～8份、复合稳定剂0.1～0.5份、乳化剂0.05～0.1份的比例，向步骤3)所得的滤液中添加甜味剂、复合稳定剂和乳化剂，搅拌均匀；
步骤5)分装、灭菌：将步骤4)所得液体进行分装、灭菌。
2.根据权利要求1所述的海产贝类饮料的制备方法，其特征是：步骤1)所述海产贝类选自蛤蜊、扇贝和牡蛎中的一种。
3.根据权利要求2所述的海产贝类饮料的制备方法，其特征是：所述步骤1)所述海产贝类为蛤蜊。
4.根据权利要求1所述的海产贝类饮料的制备方法，其特征是：步骤1)所述谷类选自大米、小米、玉米中的一种；所述薯类选自山药、马铃薯、红薯中的一种。
5.根据权利要求4所述的海产贝类饮料的制备方法，其特征是：步骤1)所述谷类为大米。
6.根据权利要求1至5任一所述的海产贝类饮料的制备方法，其特征是：步骤2)加入的所述去离子水与所述原料的质量比为1：1。
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