CN103932347A - 一种速溶营养紫薯饮料粉的生产方法 - Google Patents
一种速溶营养紫薯饮料粉的生产方法 Download PDFInfo
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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
- 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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Abstract
本发明提供了一种速溶营养紫薯饮料粉的生产方法,其步骤是:(1)紫薯挑选、清洗、去皮,(2)切成2-3cm3小块,(3)用4-6%食盐溶液护色后漂洗、打浆,(4)在40-50℃、pH5.0-6.0下,用0.5-5%复合酶酶解1.0-1.5h,(5)过滤得清液,加入白糖2-10%、柠檬酸0.1-0.3%、柠檬酸钠0.1-0.3%、果胶0.1-0.3%、大豆磷脂0.8-1.2%进行调配,(6)搅拌后在500-1000bar压力下均质,控制进料速度5-15ml/min,进风口温度160-220℃,出风口温度60-80℃进行离心喷雾成粉,(7)包装成袋,即得速溶营养紫薯饮料粉。本发明工艺简单,淀粉酶、糖化酶用量少,产品平均相对分子质量较低,可溶性糖含量高,即冲即溶。产品色泽亮丽、营养价值高、市场潜力大,经济效益显著,具有较大发展空间。
Description
技术领域
本发明为一种速溶营养紫薯饮料粉的生产方法,属于食品加工技术领域。
背景技术
紫薯俗称川山紫,富含淀粉、维生素、蛋白质、脂肪、食物纤维以及钙、铁等矿物质,还含有丰富的花青素和硒元素,具有防癌、清除自由基、抗衰老、降血压、防动脉硬化等生理活性功能。紫薯营养价值高,在国外有“保健薯、抗癌薯”的美名,是当前无公害、绿色、有机食品中首推的保健食品。
随着人们对紫薯营养价值与药用价值的深入研究,紫薯加工制品如紫薯干、紫薯牛奶、紫薯软糖、紫薯饮料、紫薯全粉等相继出现,但是速溶营养紫薯饮料粉却很鲜见。目前市场上的速溶饮料粉多为果蔬类制品,本发明以紫薯为原料,经复合酶解后,添加糖酸等辅料,通过喷雾干燥得到即冲即溶的速溶紫薯饮料粉。产品保持了紫薯的天然色泽、风味及其营养活性,冲调后呈宝石红色,澄清透明,具有独特的紫薯风味。产品以便携式小袋的形式包装,携带方便,可以即开即食,不受时间、场所的限制,符合当下都市人快节奏生活,市场潜力巨大。
发明内容
本发明开发了一种速溶营养紫薯饮料粉的生产方法,以紫薯为原料,清洗去皮、切丁、护色打浆、酶解过滤、调配、搅拌均质、喷雾成粉、包装,最后得到小袋包装产品。
A、紫薯打浆护色:选择无病变、无腐烂的新鲜紫心甘薯,清洗后去皮;将去皮后的紫薯切成2-3cm3小块;用4-6%食盐溶液浸泡30-40min;清水漂洗干净,控干,移入79型控温多用组织捣碎机(江阴市保利科研器械有限公司制造)中,加入0.1-1倍水(以紫薯质量计),控温65-85℃高速打浆2-10min,然后迅速冷却至20-50℃。
B、酶解过滤:在紫薯浆中加入0.5-5%由α-淀粉酶和糖化酶以质量比1:1-2配制而成的复合酶,在40-50℃条件下,控制pH5.0-6.0,酶解1.0-1.5h,所述复合酶添加量以薯浆质量计;酶解后用板框式过滤机进行过滤。
C、调配:在紫薯酶解清液中加入2-10%白糖,0.1-0.3%柠檬酸,0.1-0.3%柠檬酸钠,0.1-0.3%果胶,0.8-1.2%大豆磷脂进行调配,所述添加量以过滤后所得紫薯酶解清液重量计,控制固形物含量10-50%。
D、搅拌均质:用IKA W16电动搅拌器在500-2000rpm转速下搅拌后再用IKA T18 ULTRA-TURRAX均质机在500-1000bar压力下进行均质。
E、喷雾成粉:控制进料速度为5-15ml/min,进风口温度为160-220℃,出风口温度为60-80℃,使用喷雾干燥机G5(无锡昌盛干燥机厂)进行离心喷雾干燥成粉, 收集,冷却,控制水分含量低于5%。
F、称量包装: 称重、装袋、封口、包装。
具体实施方式
实施例1
取新鲜紫薯800g清洗后,经过去皮,用切片机切成2-3cm3小块,用4%食盐溶液浸泡30min,清水漂洗干净,控干,取600g移入79型控温多用组织捣碎机(江阴市保利科研器械有限公司制造)中,加入100ml水,控温80℃高速打浆6min,然后迅速冷却至20-50℃。调节薯浆pH为5.5,用α-淀粉酶8g和糖化酶8g进行复合酶解,酶解温度40℃,酶解1.0h后,用板框式过滤机进行过滤,取清液。称取白糖40g,柠檬酸1.2g,柠檬酸钠1.2g,果胶1.2g,大豆磷脂4.8g加入400g紫薯清液中,用IKA W16电动搅拌器在1000rpm转速下搅拌后再用IKA T18 ULTRA-TURRAX均质机在800bar压力下进行均质。控制料液固形物含量为20%,离心喷雾干燥成粉,进料速度为7ml/min,进风口温度为180℃,出风口温度为70℃。收集,冷却,控制产品水分含量低于5%,装袋,封口,包装。
实施例2
取新鲜紫薯1000g清洗后,经过去皮,用切片机切成2-3m3小块,用5%食盐溶液浸泡40min,清水漂洗干净,控干,取800g移入79型控温多用组织捣碎机(江阴市保利科研器械有限公司制造)中,加入120ml水,控温70℃高速打浆8min,然后迅速冷却至20-50℃。调节薯浆pH为5.5,用α-淀粉酶10g和糖化酶10g进行复合酶解,酶解温度为50℃,酶解1.2h后,用板框式过滤机进行过滤,取清液。称取白糖60g,柠檬酸1.8g,柠檬酸钠1.8g,果胶1.8g,大豆磷脂7.2g加入600g紫薯清液中,用IKA W16电动搅拌器在1500rpm转速下搅拌后再用IKA T18 ULTRA-TURRAX均质机在1000bar压力下进行均质。控制料液固形物含量为15%,离心喷雾干燥成粉,进料速度为8ml/min,进风口温度为200℃,出风口温度为80℃。收集,冷却,控制产品水分含量低于5%,装袋,封口,包装。
Claims (3)
1.一种速溶营养紫薯饮料粉的生产方法,其特征在于采取如下生产工艺:
A、紫薯打浆护色:选择无病变、无腐烂的新鲜紫心甘薯,清洗后去皮;将去皮后的紫薯切成2-3cm3小块;用4-6%食盐溶液浸泡30-40min;清水漂洗干净,控干,移入79型控温多用组织捣碎机(江阴市保利科研器械有限公司制造)中,加入0.1-1倍水(以紫薯质量计),控温65-85℃高速打浆2-10min,然后迅速冷却至20-50℃;
B、酶解过滤:采用复合酶在酶解罐中进行酶解,用板框式过滤机进行过滤;
C、调配:将白糖、大豆磷脂等配料加入紫薯酶解清液,进行调配,控制固形物含量10-50%;
D、搅拌均质:用IKA W16电动搅拌器在500-2000rpm转速下搅拌后再用IKA T18 ULTRA-TURRAX均质机在500-1000bar压力下进行均质;
E、喷雾成粉:控制进料速度为5-15ml/min,进风口温度为160-220℃,出风口温度为60-80℃,使用喷雾干燥机G5(无锡昌盛干燥机厂)进行离心喷雾干燥成粉,收集,冷却,控制水分含量低于5%;
F、称量包装: 称重、装袋、封口、包装。
2.根据权利要求1所述,其特征在于:在紫薯浆中加入0.5-5%复合酶,控制pH5.0-6.0,在40-50℃条件下酶解1.0-1.5h,所述复合酶为α-淀粉酶∶糖化酶=1:1-2;以薯浆质量计。
3.根据权利要求1所述,其特征在于:白糖添加量为2-10%,柠檬酸添加量为0.1-0.3%,柠檬酸钠添加量为0.1-0.3%,果胶添加量为0.1-0.3%,大豆磷脂添加量为0.8-1.2%,所述添加量以过滤后所得紫薯酶解清液重量计。
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Cited By (5)
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CN104305462A (zh) * | 2014-11-14 | 2015-01-28 | 四川大学 | 一种紫甘薯固体饮料粉的生产方法 |
CN104939239A (zh) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种紫甘薯木瓜饮料 |
CN104939238A (zh) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种紫薯槐花健脾饮料 |
CN106071627A (zh) * | 2016-06-27 | 2016-11-09 | 江西省蚕桑茶叶研究所 | 一种紫薯桑葚速溶粉的制备方法 |
CN109043517A (zh) * | 2018-08-06 | 2018-12-21 | 湖南省农产品加工研究所 | 一种紫色复合速溶粉及其制备方法 |
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CN102406211A (zh) * | 2011-11-30 | 2012-04-11 | 河南省晨光实业有限公司 | 一种紫甘薯饮料及其生产方法 |
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Cited By (7)
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CN104305462A (zh) * | 2014-11-14 | 2015-01-28 | 四川大学 | 一种紫甘薯固体饮料粉的生产方法 |
CN104305462B (zh) * | 2014-11-14 | 2016-09-21 | 四川大学 | 一种紫甘薯固体饮料粉的生产方法 |
CN104939239A (zh) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种紫甘薯木瓜饮料 |
CN104939238A (zh) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种紫薯槐花健脾饮料 |
CN106071627A (zh) * | 2016-06-27 | 2016-11-09 | 江西省蚕桑茶叶研究所 | 一种紫薯桑葚速溶粉的制备方法 |
CN106071627B (zh) * | 2016-06-27 | 2019-11-08 | 江西省蚕桑茶叶研究所 | 一种紫薯桑葚速溶粉的制备方法 |
CN109043517A (zh) * | 2018-08-06 | 2018-12-21 | 湖南省农产品加工研究所 | 一种紫色复合速溶粉及其制备方法 |
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