CN103767039A - 一种芭蕉粉的制备方法 - Google Patents
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Abstract
本发明公开一种芭蕉粉的制备方法,其步骤为:1)将芭蕉经过抗氧化处理、酶解处理后,添加柠檬酸打磨成浆,浓缩得酶解浆液;其中,柠檬酸水溶液的pH为2~3;2)将绿豆煮熟打磨成浆,浓缩得绿豆汁液;3)取奶粉加水溶解,制得奶液;4)取奶液、绿豆汁液和酶解浆液按1:5~10:10~15的重量比调配均匀,得到的混合料液加入其重量1~2%的山梨糖醇和0.01~0.2%的β-环糊精,混合均匀,杀菌,均质,再经喷雾干燥制得粉末,即得芭蕉粉。制得的饮料营养丰富、口感醇厚丝滑、具有独特的清新芭蕉香味并伴有淡淡的奶香,同时具有清热除烦、利尿降压、健胃消食、养肝明目的功效。
Description
技术领域
本发明涉及固体饮料的制备方法,具体涉及一种芭蕉粉的制备方法。
背景技术
芭蕉属植物为热带亚热带地区一类重要的植物资源。栽培的芭蕉为热带、亚热带地区的著名水果之一,亦可用以代粮。含有丰富的蛋白质、脂肪、膳食纤维和大量的水溶性植物纤维等,属于高钾食物,镁的含量也很丰富。具有防止血压上升及肌肉痉挛,能够维持正常的血压与心跳,消除疲劳,润肠通便的效果。近年来我国大力发展芭蕉种植业,全国芭蕉类水果年总产量不断的扩大,芭蕉作为典型的热带、亚热带水果,具有甘甜、清爽、风味独特、营养丰富等突出特点,加上芭蕉不易久留,尤其适合加工各种饮品。
目前市场上已出现用芭蕉为原料制成饮料,其外观、口感、气味均不理想,保健效果也很单一,消费者不易接受。于是将芭蕉进行进一步的深加工,不但使饮料的营养进一步增强,同时也丰富了饮料的种类,具有良好的市场前景。
发明内容
本发明要解决的技术问题是提供一种芭蕉粉的制备方法,制得的饮料营养丰富、口感醇厚丝滑、具有独特的清新芭蕉香味并伴有淡淡的奶香,同时具有清热除烦、利尿降压、健胃消食、养肝明目的功效。
为解决上述技术问题,本发明采用以下技术方案:
一种芭蕉粉的制备方法,其步骤如下:
1)将芭蕉去皮后,放入浓度为1~1.5%的亚硫酸氢钠溶液中浸泡2~4分钟,加入2~5倍重量的柠檬酸水溶液,煮沸3~7分钟,连同柠檬酸水溶液打磨成浆,过100目筛,在得到的果浆中加入0.01~0.03%的果胶酶,于40~45℃条件下酶解3~5小时,灭酶后果浆浓缩至以生药计为0.2~0.5g/mL的酶解浆液;其中,柠檬酸水溶液的pH为2~3;
2)将绿豆淘净后放入锅中,加3~5倍水,加热至80~90℃保持10~15分钟,取出打磨成浆,过100目筛,浓缩至以生药计为0.2~0.5g/mL的绿豆汁液;
3)取奶粉加入5~10倍水溶解,制得奶液;
4)取奶液、绿豆汁液和酶解浆液按1:5~10:10~15的重量比调配均匀,得到的混合料液加入其重量1~2%的山梨糖醇和0.01~0.2%的β-环糊精,混合均匀,杀菌,于50~60℃、25~30Mpa的条件下,均质1~3次,再经喷雾干燥制得粉末,即得芭蕉粉。
步骤1)中,所述果胶酶的活性为50000~100000U/g
步骤4)中,所述喷雾干燥的进风温度为120~160℃,出风温度为60~70℃,进料温度为50~60℃。
步骤4)中,所述杀菌的方式为巴氏灭菌法。
步骤1)中,所述灭酶的温度为90~100℃,灭酶的时间为3~5分钟。
本发明芭蕉粉按5g/袋装袋。
本发明固体饮料饮用时,取一袋固体饮料溶于500mL70~90℃温开水中,即可饮用。
本发明芭蕉粉的制备方法,以芭蕉为主要原料,配以绿豆和奶液,其原料来源广泛,再经柠檬酸和山梨糖醇调味,使制得的饮料营养丰富、酸甜适中、口感醇厚丝滑、具有独特的清新芭蕉香味并伴有淡淡的奶香,同时具有清热除烦、利尿降压、健胃消食、养肝明目的功效。本发明制备方法简单易控,制备过程的温度较低,可减少对芭蕉中营养成分的破坏,同时芭蕉经护色处理、酶解处理和β-环糊精的包埋,可有效防止饮料制备过程芭蕉原料发生褐变,极大的提高饮料的品质。
具体实施方式
下面以具体实施例作进一步说明,但本发明不局限于这些实施例。
实施例1
一种芭蕉粉的制备方法,其步骤如下:
1)将芭蕉去皮后,放入浓度为1~1.5%的亚硫酸氢钠溶液中浸泡3分钟,加入3.5倍重量的柠檬酸水溶液,煮沸5分钟,连同柠檬酸水溶液打磨成浆,过100目筛,在得到的果浆中加入0.02%、活性为75000U/g的果胶酶,于43℃条件下酶解4小时后,加热至95℃,灭酶4分钟,再将果浆浓缩至以生药计为0.35g/mL的酶解浆液;其中,柠檬酸水溶液的pH为2.5;
2)将绿豆淘净后放入锅中,加4倍水,加热至85℃保持13分钟,取出打磨成浆,过100目筛,浓缩至以生药计为0.35g/mL的绿豆汁液;
3)取奶粉加入5~10倍水溶解,制得奶液;
4)取奶液、绿豆汁液和酶解浆液按1:8:13的重量比调配均匀,得到的混合料液加入其重量1.5%的山梨糖醇和0.1%的β-环糊精,混合均匀,采用巴氏灭菌法杀菌,再于55℃、27Mpa的条件下,均质2次,再经喷雾干燥制得粉末,其中喷雾干燥的进风温度为140℃,出风温度为65℃,进料温度为55℃,即得芭蕉粉。
实施例2
一种芭蕉粉的制备方法,其步骤如下:
1)将芭蕉去皮后,放入浓度为1.5%的亚硫酸氢钠溶液中浸泡2分钟,加入5倍重量的柠檬酸水溶液,煮沸3分钟,连同柠檬酸水溶液打磨成浆,过100目筛,在得到的果浆中加入0.01%、活性为100000U/g的果胶酶,于45℃条件下酶解3小时后,加热至100℃,灭酶3分钟,再将果浆浓缩至以生药计为0.2g/mL的酶解浆液;其中,柠檬酸水溶液的pH为3;
2)将绿豆淘净后放入锅中,加5倍水,加热至90℃保持15分钟,取出打磨成浆,过100目筛,浓缩至以生药计为0.5g/mL的绿豆汁液;
3)取奶粉加入5倍水溶解,制得奶液;
4)取奶液、绿豆汁液和酶解浆液按1:10:10的重量比调配均匀,得到的混合料液加入其重量2%的山梨糖醇和0.2%的β-环糊精,混合均匀,采用巴氏灭菌法杀菌,再于50℃、30Mpa的条件下,均质3次,再经喷雾干燥制得粉末,其中喷雾干燥的进风温度为160℃,出风温度为60℃,进料温度为55℃,即得芭蕉粉。
实施例3
一种芭蕉粉的制备方法,其步骤如下:
1)将芭蕉去皮后,放入浓度为1%的亚硫酸氢钠溶液中浸泡4分钟,加入2倍重量的柠檬酸水溶液,煮沸7分钟,连同柠檬酸水溶液打磨成浆,过100目筛,在得到的果浆中加入0.03%、活性为50000U/g的果胶酶,于40℃条件下酶解5小时后,加热至90℃,灭酶5分钟,再将果浆浓缩至以生药计为0.5g/mL的酶解浆液;其中,柠檬酸水溶液的pH为2;
2)将绿豆淘净后放入锅中,加3倍水,加热至80℃保持10分钟,取出打磨成浆,过100目筛,浓缩至以生药计为0.2g/mL的绿豆汁液;
3)取奶粉加入10倍水溶解,制得奶液;
4)取奶液、绿豆汁液和酶解浆液按1:5:12的重量比调配均匀,得到的混合料液加入其重量1%的山梨糖醇和0.01%的β-环糊精,混合均匀,采用巴氏灭菌法杀菌,再于60℃、25Mpa的条件下均质,再经喷雾干燥制得粉末,其中喷雾干燥的进风温度为120℃,出风温度为70℃,进料温度为50℃,即得芭蕉粉。
实施例4
一种芭蕉粉的制备方法,其步骤如下:
1)将芭蕉去皮后,放入浓度为1.2%的亚硫酸氢钠溶液中浸泡3分钟,加入4倍重量的柠檬酸水溶液,煮沸6分钟,连同柠檬酸水溶液打磨成浆,过100目筛,在得到的果浆中加入0.02%、活性为80000U/g的果胶酶,于42℃条件下酶解4小时后,加热至100℃,灭酶3分钟,再将果浆浓缩至以生药计为0.3g/mL的酶解浆液;其中,柠檬酸水溶液的pH为2;
2)将绿豆淘净后放入锅中,加5倍水,加热至85℃保持12分钟,取出打磨成浆,过100目筛,浓缩至以生药计为0.3g/mL的绿豆汁液;
3)取奶粉加入5~10倍水溶解,制得奶液;
4)取奶液、绿豆汁液和酶解浆液按1:7:15的重量比调配均匀,得到的混合料液加入其重量2%的山梨糖醇和0.05%的β-环糊精,混合均匀,采用巴氏灭菌法杀菌,再于60℃、27Mpa的条件下,均质2次,再经喷雾干燥制得粉末,其中喷雾干燥的进风温度为140℃,出风温度为70℃,进料温度为60℃,即得芭蕉粉。
Claims (5)
1.一种芭蕉粉的制备方法,其特征在于,包括以下步骤:
1)将芭蕉去皮后,放入浓度为1~1.5%的亚硫酸氢钠溶液中浸泡2~4分钟,加入2~5倍重量的柠檬酸水溶液,煮沸3~7分钟,连同柠檬酸水溶液打磨成浆,过100目筛,在得到的果浆中加入0.01~0.03%的果胶酶,于40~45℃条件下酶解3~5小时,灭酶后果浆浓缩至以生药计为0.2~0.5g/mL的酶解浆液;其中,柠檬酸水溶液的pH为2~3;
2)将绿豆淘净后放入锅中,加3~5倍水,加热至80~90℃保持10~15分钟,取出打磨成浆,过100目筛,浓缩至以生药计为0.2~0.5g/mL的绿豆汁液;
3)取奶粉加入5~10倍水溶解,制得奶液;
4)取奶液、绿豆汁液和酶解浆液按1:5~10:10~15的重量比调配均匀,得到的混合料液加入其重量1~2%的山梨糖醇和0.01~0.2%的β-环糊精,混合均匀,杀菌,于50~60℃、25~30Mpa的条件下,均质1~3次,再经喷雾干燥制得粉末,即得芭蕉粉。
2.根据权利要求1所述的制备方法,其特征在于:所述果胶酶的活性为50000~100000U/g。
3.根据权利要求1所述的制备方法,其特征在于:所述喷雾干燥的进风温度为120~160℃,出风温度为60~70℃,进料温度为50~60℃。
4.根据权利要求1所述的制备方法,其特征在于:所述杀菌的方式为巴氏灭菌法。
5.根据权利要求1所述的制备方法,其特征在于:所述灭酶的温度为90~100℃,灭酶的时间为3~5分钟。
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