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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