CN103815493A - 一种山楂酒渣膳食纤维饮料 - Google Patents
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Abstract
本发明涉及一种山楂酒渣膳食纤维饮料，是先将山楂酒渣和纯净水混合，经软化打浆和匀浆后得到山楂酒渣汁；以山楂酒渣汁质量为100%计，添加麦芽糖醇、果胶和山梨酸钾调配，而成；本发明开辟了山楂饮料食品加工的新途径，提高了山楂酒加工副产物的利用率，避免了山楂资源的浪费。以功能性糖醇作为甜味剂，既保持了产品天然的色泽和风味，又赋予产品和谐的口感。该产品酸甜适宜，稳定性好，可发酵性糖含量低，货架期长，是“三高”（高血脂、高血压、高血糖）人群的绝佳饮品。本发明对山楂酒渣的成功利用也为其他果酒加工副产物的开发与利用提供了参考。
Description
（一）所属技术领域
本发明涉及一种山楂酒渣膳食纤维饮料,属于软饮料加工技术领域。
（二）背景技术
山楂，又名山里红，红果，富含碳水化合物、维生素、有机酸、矿物质和黄酮类化合物，可药果兼用。现有研究表明山楂中萜类和黄酮类等成分具有扩张血管，降血压，增强心肌，调节心律不齐、降低血脂和胆固醇含量等功效。山楂中的黄酮类、维生素C、胡萝卜素等还能阻断并减少自由基的生成，增强人体免疫力，具有防衰老、抗癌等作用。
山楂酒是以新鲜山楂为原料，经浸泡或发酵工艺制成，具有果香浓郁、幽雅细腻、晶莹剔透等特点，深受消费者青睐。山楂发酵酒和浸泡酒的生产工艺一般是将山楂整果压裂后直接发酵或浸泡，而不将山楂整果破碎处理，这样既可保证山楂酒品质，又能避免后续加工中酒液过滤困难等问题。随着国家农业产业政策的发展和人民消费需求的增加，我国山楂酒产量逐年增长。与此同时，山楂酒加工副产物，尤其是山楂酒渣的数量也迅猛增加，每生产1吨山楂酒可产0.8～1.0吨山楂酒渣。目前国内外关于山楂酒渣的研究报道较少，利用程度较低，浪费资源的同时易造成环境污染。
山楂酒渣中主要含膳食纤维、果胶、蛋白质、有机酸、黄酮和残糖等。山楂中可发酵性糖被酵母代谢利用后，使得山楂酒渣中的糖含量远低于山楂鲜果，而较高的酸含量保留了山楂酒渣独特的风味和口感。此外，山楂酒渣是天然的膳食纤维源，开发新型山楂酒渣食品，不但可以变废为宝，避免环境污染，而且可以拓宽其利用途径，提高其附加值，带动山楂加工产业链的又好又快发展。
（三）发明内容
本发明涉及一种山楂酒渣膳食纤维饮料，是以山楂酒渣和纯净水为原料，以麦芽糖醇为甜味剂，以果胶为稳定剂，以山梨酸钾为防腐剂，山楂酒渣经漂洗、去梗去核去萼、软化打浆，胶体磨循环、澄清调配、均质脱气、杀菌灌装等步骤，得到的一种功能型膳食纤维饮料。
一种山楂酒渣膳食纤维饮料，是先将山楂酒渣和纯净水混合，经软化打浆和匀浆后得到山楂酒渣汁；以山楂酒渣汁质量为100%计，添加麦芽糖醇、果胶和山梨酸钾调配，添加量分别为：
麦芽糖醇 4%～8%（m/m）
果胶 0.05%～0.10%（m/m）
山梨酸钾 0.01%～0.04%（m/m）
所述山楂酒渣和纯净水的比例分别为：
山楂酒渣（湿基，含水量85%） 1份
纯净水 3～5份
一种山楂酒渣膳食纤维饮料的制备方法包括以下步骤：
1）山楂酒渣漂洗，去除山楂酒渣中残余酵母；
2）取山楂酒渣1份，先添加纯净水2份，高压蒸煮20min软化，破碎成山楂酒渣浆；
3）山楂酒渣浆中再添加1～3份纯净水，匀浆5min，匀浆压滤后离心去除沉淀得到山楂酒汁；
4）向山楂酒楂汁中添加麦芽糖醇、果胶和山梨酸钾，均质10min；脱气30～60s；95℃水浴杀菌8～10min，得山楂酒渣膳食纤维饮料。
所述的麦芽糖醇、果胶和山梨酸钾添加量以山楂酒渣汁质量为100%计，添加量分别为：
麦芽糖醇 4%～8%（m/m）
果胶 0.05%～0.10%（m/m）
山梨酸钾 0.01%～0.04%（m/m）
本发明的有益效果是：
首次利用山楂酒副产物-山楂酒渣为原料，复配麦芽糖醇作为甜味剂，制备功能型膳食纤维饮料。山楂经发酵后含有的可发酵性糖被酵母利用使得山楂酒渣中残糖含量极低；较高的含酸量使山楂酒渣保持鲜果的独特风味和口感；同时山楂酒渣中含有大量的膳食纤维和果胶等，为功能型膳食纤维食品的开发提供了天然的原材料。
该发明开辟了山楂饮料食品加工的新途径，避免了山楂资源的浪费。以功能性糖醇作为甜味剂添加，既保持了产品天然的色泽和风味，又赋予产品和谐的口感。该产品酸甜适宜，稳定性好，发酵性糖含量低，货架期长，是“三高”（高血脂、高血压、高血糖）人群的绝佳饮品。本发明对山楂酒渣的成功利用也为其他果酒加工副产物的开发与利用提供了参考。
（四）具体实施方式
本实施例使用的山楂酒渣营养成分测定结果如表1所示。本发明所使用的麦芽糖醇、果胶和山梨酸钾均为食品级，市售产品。
表1山楂酒渣营养成分测定结果
实施例1
物料组成及其比例分别为（重量份）：
山楂酒渣（湿基，含水量85%） 1份
纯净水 3份
将山楂酒渣和纯净水混合，经软化打浆、胶体磨循环和澄清处理后得到山楂酒渣汁；以山楂酒渣汁质量为100%计，添加麦芽糖醇、果胶和山梨酸钾调配，添加量分别为：
麦芽糖醇 4%（m/m）
果胶 0.05%（m/m）
山梨酸钾 0.02%（m/m）
按照以下步骤制备：
1）山楂酒渣漂洗
取山楂酒过滤后剩余山楂整果，循环水常温漂洗，除去酒渣中残余酵母。
2）去梗去核去萼
将漂洗后的酒渣去梗、去核、去萼，自然晾干至山楂酒渣含水量85%。
3）软化打浆
取步骤2）处理后的山楂酒渣1份（重量份），先添加纯净水2份（重量份），121℃高压蒸煮20min软化，转移至打浆机中破碎成浆。
4）胶体磨循环
向步骤3）得到的山楂酒渣浆中再次添加1份纯净水（重量份），胶体磨循环5min。
5）澄清调配
将步骤4）得到的匀浆使用细棉布压滤，滤液5000rpm离心15min。按配方要求添加麦芽糖醇、果胶和山梨酸钾，完全溶解。
6）均质脱气
使用高速均质机均质10min。使用脱气机脱气30～60s。
7）杀菌灌装
95℃水浴杀菌8～10min，冷却后无菌灌装。
表2本实施例制备山楂酒渣膳食纤维饮料营养成分测定结果
实施例2
物料组成及其比例分别为（重量份）：
山楂酒渣（湿基，含水量85%） 1份
纯净水 4份
将山楂酒渣和纯净水混合，经软化打浆、胶体磨循环和澄清处理后得到山楂酒渣汁；以山楂酒渣汁质量为100%计，添加麦芽糖醇、果胶和山梨酸钾调配，添加量分别为：
麦芽糖醇 6%（m/m）
果胶 0.10%（m/m）
山梨酸钾 0.02%（m/m）
制备步骤如实施例1所述。步骤4）中胶体磨循环前，向山楂酒渣浆中再次添加2份纯净水。
表3本实施例制备山楂酒渣膳食纤维饮料营养成分测定结果
实施例3
物料组成及其比例分别为：
山楂酒渣（湿基，含水量85%） 1份
纯净水 5份
将山楂酒渣和纯净水混合，经软化打浆、胶体磨循环和澄清处理后得到山楂酒渣汁；以山楂酒渣汁质量为100%计，添加麦芽糖醇、果胶和山梨酸钾调配，添加量分别为：
麦芽糖醇 8%（m/m）
果胶 0.10%（m/m）
山梨酸钾 0.02%（m/m）
制备步骤如实施例1所述。步骤4）中胶体磨循环前，向山楂酒渣浆中再次添加2份纯净水。
表4本实施例制备山楂酒渣膳食纤维饮料营养成分测定结果
Claims (2)
1.一种山楂酒渣膳食纤维饮料，其特征在于将山楂酒渣和纯净水混合，经软化打浆、匀浆后得到山楂酒渣汁；以山楂酒渣汁质量为100%计，添加麦芽糖醇、果胶和山梨酸钾调配，添加量分别为：
麦芽糖醇 4%～8%（m/m）
果胶 0.05%～0.10%（m/m）
山梨酸钾 0.01%～0.04%（m/m）
所述山楂酒渣和纯净水的比例分别为：
山楂酒渣（湿基，含水量85%） 1份
纯净水 3～5份。
2.一种山楂酒渣膳食纤维饮料的制备方法，其特征在于包括以下步骤：
1）山楂酒渣漂洗，去除山楂酒渣中残余酵母；
2）取山楂酒渣1份，先添加纯净水2份，高压蒸煮20min软化，破碎成山楂酒渣浆；
3）山楂酒渣浆中再添加1～3份纯净水，匀浆5min，匀浆压滤后离心去除沉淀得到山楂酒汁；
4）向山楂酒楂汁中添加麦芽糖醇、果胶和山梨酸钾，均质10min；脱气30～60s；95℃水浴杀菌8～10min，得山楂酒渣膳食纤维饮料；
所述山楂酒渣和纯净水的比例分别为：
山楂酒渣（湿基，含水量85%） 1份
纯净水 3～5份
所述的麦芽糖醇、果胶和山梨酸钾添加量以山楂酒渣汁质量为100%计，分别为：
麦芽糖醇 4%～8%（m/m）
果胶 0.05%～0.10%（m/m）
山梨酸钾 0.01%～0.04%（m/m）。
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