CN103734826A - 一种甜菜根汁发酵型运动饮料及制备方法 - Google Patents
一种甜菜根汁发酵型运动饮料及制备方法 Download PDFInfo
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- 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
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种甜菜根汁发酵型运动饮料及制备方法,属于食品饮料技术领域,它是由下列比例组份的原料制成:甜菜根汁发酵液6-12%、羧甲基纤维素钠0.05-0.15%、食盐0.08-0.14%、柠檬酸0.01-0.03%、白砂糖2-4%、葡萄糖2-4%、β-环糊精0.05-0.20%、抗坏血酸0.06-0.1%、香精0.05-0.15%,其余由水补至100%;甜菜根经热烫、浸提、过滤、离心获取甜菜根汁,调整糖度和酸度后接种酵母菌和乳酸菌同时进行酒精发酵和乳酸发酵,然后再接种醋酸菌进行醋酸发酵,最后经抽滤、调配、灭菌、冷却等加工步骤制成;该运动饮料色泽好、酸甜可口、温润解渴,富含天然的钠、钾等成分。
Description
技术领域
本发明涉及一种甜菜根汁发酵型运动饮料及制备方法,属于食品饮料技术领域。
背景技术
体育运动是锻炼身体和健身的一种良好方法,人体在运动过程中大量排汗后会造成机体失水,还会使钙、钠、钾以及维生素大量消耗和丢失,造成身体内部营养失衡,如何补充和调节这种生理变化以适应运动者的身体需求,成为人们研究的重要课题;GB 15266-2009 中将运动饮料定义为:营养素及其含量能适应运动或体力活动人群的生理特点,能为机体补充水分、电解质和能量,可被迅速吸收的饮料。新标准中首次强调了运动饮料被机体迅速吸收的特点;当前,我国市场上的运动饮料种类繁多,然而,这些不同种类的运动饮料中,大部分都是人工配制而非天然的饮品,主要靠外源添加无机盐、维生素、矿物质等来达到提高运动能力、消除疲劳的效果。这些添加物质多为化学合成或无机物,不易被人体吸收,甚至不利于人体健康,因此,人们对运动饮料的要求不只局限于抗疲劳的功效,而且更加注重于其天然性和营养保健作用。
甜菜(Beta vulgaris),又名菾菜,二年生草本植物,是热带甘蔗以外的一个主要糖来源,在我国资源十分丰富。由于甜菜根中含有运动饮料所需的水、碳水化合物、维生素、钾、钠、镁、铁等矿物质,是加工运动饮料的良好原料。目前,国内外关于本课题的研究尚属空白。
发明内容
本发明的目的是提供一种甜菜根汁发酵型运动饮料及制备方法,它能补充运动过程中损失的水分和能量,具有促进新陈代谢、调节酸碱平衡、消除疲劳的作用。
甜菜根汁经多菌种深层发酵后,富含有机酸、矿物质、维生素和人体所需的微量元素,能补充运动过程中损失的水分和能量。
本发明解决其技术问题所采用的技术方案是:一种甜菜根汁发酵型运动饮料是由下列比例组份的原料制成:
甜菜根汁发酵液6-12%、羧甲基纤维素钠 0.05-0.15%、食盐0.08-0.14%、柠檬酸0.01-0.03%、白砂糖2-4%、葡萄糖2-4%、β-环糊精0.05-0.20%、抗坏血酸0.06-0.1%、香精0.05-0.15%,其余由水补至100%。
其制备方法的步骤是:
1、甜菜根汁的制备
将甜菜根洗净,切成约5 cm长,3 mm宽的细丝,热烫5 min。将热烫后的甜菜丝放在容器中,按照甜菜丝:水比例为1:1,加入冷却后的热烫用水,在75℃条件下浸泡70±10min;将浸泡后的甜菜丝捞出,用榨汁机将浸泡后的甜菜丝榨汁,榨出汁同浸出汁混合后用4-8层纱布过滤,过滤汁放入离心机中于4000-5000r/min转速下离心15-25 min,收取甜菜根汁。
2、甜菜根汁的成分调整
按照每1000mL甜菜根汁添加160-210g绵白糖的比例将绵白糖添加到甜菜根汁中,使甜菜根汁的可溶性固形物含量达到13%±2%,添加0.001g食品级柠檬酸使甜菜根汁的pH值达到6.0±0.2,甜菜根汁在115℃温度下杀菌20 min,然后冷却到40 ℃左右备用。
3、甜菜根汁中加入酵母菌和乳酸菌进行发酵
将活化后的酵母菌液和乳酸菌液以1:1(v/v)的比例混合,按总接菌量6-8%加入甜菜根汁中,发酵温度为28±2℃,发酵时间为64±2h,此时发酵液中酒精含量达到7%(V/V);加热到100℃处理10min后加入醋酸菌发酵。
4、甜菜根汁中加入醋酸菌进行发酵
将已活化好的醋酸菌种子液,按发酵后的甜菜根汁总量的4-6%的接菌量加入到发酵后的甜菜根汁中,将发酵后的甜菜根汁放置在搅拌容器中,温度28±2℃、转速120±10 r/min条件下培养7±1天,发酵完成。
5、调整配制
甜菜根汁发酵液8%、羧甲基纤维素钠 0.1%、食盐0.12%、柠檬酸0.01%、白砂糖3%、葡萄糖3%、β-环糊精0.15%、抗坏血酸0.08%、香精0.1%,用水补至100%;0.1%的羧甲基纤维素钠和3%的白砂糖先用沸水溶解后再加入。各成分按比例加入后放入搅拌器中,在+80℃温度下进行搅拌溶解。溶解后用8层纱布过滤,滤去原辅料中的杂质,将滤后的汁液置于100℃温度下杀菌15 min,冷却即为成品。
本发明的有益效果是:本饮料富含有机酸、矿物质、维生素和人体所需的微量元素,尤其是甜菜根本身含有的钠、钾、钙、镁等电解质均是天然生物盐,与现有技术添加的普通的无机盐相比,更安全,更有营养,更易于被人体所吸收,有助于延缓疲劳发生和促进疲劳恢复,预防流汗过多而产生的耗气伤阴和食欲下降,有利运动过程中和运动后水分和电解质的补充。同时,多菌种发酵的甜菜汁内含多种有机酸,能有效地维持人体的酸碱平衡、清除体内垃圾、调节机体代谢。另外,在酒精发酵阶段加入乳酸菌,可使产品口味柔和, 香气协调, 能够被更多的消费者所接受。
具体实施方式
一种甜菜根汁发酵型运动饮料是由下列比例组份的原料制成:
甜菜根汁发酵液6-12%、羧甲基纤维素钠 0.05-0.15%、食盐0.08-0.14%、柠檬酸0.01-0.03%、白砂糖2-4%、葡萄糖2-4%、β-环糊精0.05-0.20%、抗坏血酸0.06-0.1%、香精0.05-0.15%,其余由水补至100%。
实施例1
甜菜根汁发酵液6%、羧甲基纤维素钠 0.15%、食盐0.08%、柠檬酸0.02%、白砂糖2%、葡萄糖2%、β-环糊精0.20%、抗坏血酸0.06%、香精0.05%,其余由水补至100%。
实施例2
甜菜根汁发酵液8%、羧甲基纤维素钠 0.1%、食盐0.12%、柠檬酸0.01%、白砂糖3%、葡萄糖3%、β-环糊精0.15%、抗坏血酸0.08%、香精0.1%,其余由水补至100%。
实施例3
甜菜根汁发酵液12%、羧甲基纤维素钠0.05%、食盐0.14%、柠檬酸0.03%、白砂糖4%、葡萄糖4%、β-环糊精0.05%、抗坏血酸0.1%、香精0.15%,其余由水补至100%。
上述实施例1-3的制备方法的步骤是:
1、甜菜根汁的制备
将甜菜根洗净,切成约5 cm长,3 mm宽的细丝,热烫5 min。将热烫后的甜菜丝放在容器中,按照甜菜丝:水比例为1:1,加入冷却后的热烫用水,在75℃条件下浸泡70±10min;将浸泡后的甜菜丝捞出,用榨汁机将浸泡后的甜菜丝榨汁,榨出汁同浸出汁混合后用4-8层纱布过滤,过滤汁放入离心机中于4000-5000r/min转速下离心15-25 min,收取甜菜根汁。
2、甜菜根汁的成分调整
按照每1000mL甜菜根汁添加160-210g绵白糖的比例将绵白糖添加到甜菜根汁中,使甜菜根汁的可溶性固形物含量达到13%±2%,添加0.001g食品级柠檬酸使甜菜根汁的pH值达到6.0±0.2,甜菜根汁在115℃温度下杀菌20 min,然后冷却到40 ℃左右备用。
3、甜菜根汁中加入酵母菌和乳酸菌进行发酵
将活化后的酵母菌液和乳酸菌液以1:1(v/v)的比例混合,按总接菌量6-8%加入甜菜根汁中,发酵温度为28±2℃,发酵时间为64±2h,此时发酵液中酒精含量达到7%(V/V);加热到100℃处理10min后加入醋酸菌发酵。
4、甜菜根汁中加入醋酸菌进行发酵
将已活化好的醋酸菌种子液,按发酵后的甜菜根汁总量的4-6%的接菌量加入到发酵后的甜菜根汁中,将发酵后的甜菜根汁放置在搅拌容器中,温度28±2℃、转速120±10 r/min条件下培养7±1天,发酵完成。
5、调整配制
甜菜根汁发酵液6-12%、羧甲基纤维素钠 0.05-0.15%、食盐0.08-0.14%、柠檬酸0.01-0.03%、白砂糖2-4%、葡萄糖2-4%、β-环糊精0.05-0.20%、抗坏血酸0.06-0.1%、香精0.05-0.15%,其余由水补至100%。0.05-0.15%的羧甲基纤维素钠和2-4%的白砂糖先用沸水溶解后再加入。各成分按比例加入后放入搅拌器中,在+80℃温度下进行搅拌溶解。溶解后用8层纱布过滤,滤去原辅料中的杂质,将滤后的汁液置于100℃温度下杀菌15 min,冷却即为成品。
Claims (2)
1.一种甜菜根汁发酵型运动饮料,其特征是:它是由下列比例组份的原料制成:甜菜根汁发酵液6-12%、羧甲基纤维素钠 0.05-0.15%、食盐0.08-0.14%、柠檬酸0.01-0.03%、白砂糖2-4%、葡萄糖2-4%、β-环糊精0.05-0.20%、抗坏血酸0.06-0.1%、香精0.05-0.15%,其余由水补至100%。
2. 根据权利要求1所述的一种甜菜根汁发酵型运动饮料的制备方法,其特征是:制备方法的步骤是:
(1)甜菜根汁的制备
将甜菜根洗净,切成约5 cm长,3 mm宽的细丝,热烫5 min;将热烫后的甜菜丝放在容器中,按照甜菜丝:水比例为1:1,加入冷却后的热烫用水,在75℃条件下浸泡70±10min;将浸泡后的甜菜丝捞出,用榨汁机将浸泡后的甜菜丝榨汁,榨出汁同浸出汁混合后用4-8层纱布过滤,过滤汁放入离心机中于4000-5000r/min转速下离心15-25 min,收取甜菜根汁;
(2)甜菜根汁的成分调整
按照每1000mL甜菜根汁添加160-210g绵白糖的比例将绵白糖添加到甜菜根汁中,使甜菜根汁的可溶性固形物含量达到13%±2%,添加0.001g食品级柠檬酸使甜菜根汁的pH值达到6.0±0.2,甜菜根汁在115℃温度下杀菌20 min,然后冷却到40 ℃左右备用;
(3)甜菜根汁中加入酵母菌和乳酸菌进行发酵
将活化后的酵母菌液和乳酸菌液以1:1(v/v)的比例混合,按总接菌量6-8%加入甜菜根汁中,发酵温度为28±2℃,发酵时间为64±2h,此时发酵液中酒精含量达到7%(V/V);加热到100℃处理10min后加入醋酸菌发酵;
(4)甜菜根汁中加入醋酸菌进行发酵
将已活化好的醋酸菌种子液,按发酵后的甜菜根汁总量的4-6%的接菌量加入到发酵后的甜菜根汁中,将发酵后的甜菜根汁放置在搅拌容器中,温度28±2℃、转速120±10 r/min条件下培养7±1天,发酵完成;
(5)调整配制
甜菜根汁发酵液6-12%、羧甲基纤维素钠 0.05-0.15%、食盐0.08-0.14%、柠檬酸0.01-0.03%、白砂糖2-4%、葡萄糖2-4%、β-环糊精0.05-0.20%、抗坏血酸0.06-0.1%、香精0.05-0.15%,其余由水补至100%;0.05-0.15%的羧甲基纤维素钠和2-4%的白砂糖先用沸水溶解后再加入;各成分按比例加入后放入搅拌器中,在+80℃温度下进行搅拌溶解;溶解后用8层纱布过滤,滤去原辅料中的杂质,将滤后的汁液置于100℃温度下杀菌15 min,冷却即为成品。
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