CN104172397B - 一种海参天然植物发酵饮料的制备方法 - Google Patents
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Abstract
本发明属于海产品深加工技术领域,涉及一种海参天然植物饮料的制备方法,其制备原料为:酶解海参粉、鲜苦瓜、鲜圆葱、玉米须、鲜桑叶、鲜马齿苋、茯苓、枸杞、知母、葛根、蜂蜜和纯净水;制备工艺包括酶解海参粉制备、鲜植物原料处理、干品植物原料处理、发酵浆料制备和成品饮料制备五个步骤,以海参粉为主要原料,通过添加天然植物原料,开发研制一种具有降低血糖、抗感冒、减肥等保健和营养双重功能的保健饮料,有效利用海参中富含的营养成分,制成可以方便饮用的海参天然植物发酵饮料;其制备工艺简单,设备易得,长期饮用对降低血糖有疗效,营养丰富,保健与养生功效好,口感独特,安全可靠。
Description
技术领域:
本发明属于海产品深加工技术领域,涉及一种以海参为原料再添加天然植物发酵制备饮料的工艺方法,特别是一种海参天然植物饮料的制备方法,其制备的饮料具有降血糖功效。
背景技术:
随着社会的不断进步,人们的生活富裕度逐步提高,由于物质生活的极大丰富,吃的好、吃的精,造成身体的营养过剩,再加上活动量减少,从而产生非传染性流行病又称富贵病,如:糖尿病、高血脂、动脉粥样硬化、冠心病、肥胖等等,养生越来越被人们所重视,现在市场上的保健养生的营养品是琳琅满目;海参作为一种营养价值极高的滋补品普遍被人们所食用,海参是天然的营养宝库,含有高比例的蛋白质,丰富的维生素和对人体有益的多种微量元素,营养成分的种类高达50多种,食用海参对人体有多种益处,健脑益智、生血养血、预防心血管疾病、增强人体免疫力等;天然植物中有不少可以对人体健康具有治疗预防作用,既可食用又能药用的药食同源类食品苦瓜,其含有一种具有抗氧化作用的物质可以强化毛细血管,促进血液循环,预防动脉硬化,具有降血糖、防癌抗癌、降血脂、抗炎等作用,苦瓜提取类黄酮物质与桑叶提取物脱氧野尻霉素结合形成一种新物质洗胰清糖素,具有较强的降低血糖和血脂的作用;圆葱即洋葱,为外来果蔬,具有很高的营养价值,是养生菜必不可少的菜品,其养生价值健体功效有降低血糖、清血功能、预防癌症、延缓衰老、预防骨质疏松、美容、改善眼睛疲劳等多种功效;将海参经过精细加工并与天然植物合理配制,制备成既能有效降低血糖、调节自身免疫力和减肥等功效的养生保健饮料,目前尚未见有相关报道。
发明内容:
本发明的目的在于克服现有技术存在的缺点,寻求设计一种以海参粉为主要原料,通过添加天然植物原料,开发制备一种具有降低血糖、抗感冒、减肥等保健和营养双重功能的保健饮料,有效利用海参中富含的营养成分,制成可以方便饮用的海参天然植物发酵饮料。
为了实现上述目的,本发明涉及的海参天然植物发酵饮料的制备原料中各成分的重量百分配比为:酶解海参粉为5—10%,鲜苦瓜、鲜圆葱、玉米须、鲜桑叶和鲜马齿苋各为3—5%,茯苓为0.3—0.5%,枸杞为0.3—0.5%,知母为0.1—0.3%,葛根为0.1—0.3%,蜂蜜3—5%,纯净水60—70%。
本发明涉及的海参天然植物发酵饮料的制备工艺包括酶解海参粉制备、鲜植物原料处理、干品植物原料处理、发酵浆料制备和成品饮料制备五个步骤;
(1)酶解海参粉制备:将鲜活海参用清水洗净,开腹去除内脏杂物,放入沸水中浸煮2~4分钟,捞起置于0~5℃的冷水中冷却后与重量百分比浓度为2~5%的苷糖水溶液按重量比1:3~5的比例混合后放入打浆机内搅拌成海参浆液,再将海参浆液中加入总重量3~5%的胰蛋白酶,控制温度45~50℃水浴进行酶解35~50分钟,然后过滤除去固体杂物后放入90~100℃水浴灭酶10~20分钟即得海参酶解液,再将海参酶解液放入冷冻干燥设备中进行冷冻干燥成片状海参肽,然后将片状海参肽通过冷冻粉碎机进行低温状态下粉碎成细度为100~200目的粉末状,得酶解海参粉;
(2)鲜植物原料处理:将鲜苦瓜洗净并控干水分,再切成0.5~1cm的块状颗粒备用;鲜圆葱去皮和头根部,清水洗净并沥干水分后再切成0.5~1cm的块状颗粒备用;玉米须捡除杂物后用水漂洗,沥干水分后切成2~5cm段状备用;鲜马齿苋清水洗净并晾干水分,然后切成2~5cm段状备用;鲜桑叶洗净沥干水分备用,将各原料按等重量混合均匀后得鲜植物原料;
(3)干品植物原料处理:将干品枸杞放入研磨机磨成枸杞粉备用;取干茯苓先切成1~3cm片状,再打成茯苓粉备用;将干知母切成1~3cm片状,然后磨成知母粉备用;葛根先切成片状,再切成1~3cm块状,然后打磨成葛根粉备用,将各干品原料粉按茯苓粉:枸杞粉:知母粉:葛根粉=1:1:0.5:0.5的重量比例混合均匀后得干品植物原料;
(4)发酵浆料制备:将上述所制备的各原料按重量百分比分别称取,其中酶解海参粉为5~10%;鲜植物原料15~25%;干品植物原料1~2%;蜂蜜3~5%,纯净水60~70%;将称取好的各原料混合放入封闭搅拌罐内充分搅拌均匀后控制温度10~25℃进行恒温自然发酵3~4个月,期间每天搅拌20~30分钟,制得发酵浆料;
(5)成品制备:使发酵浆料沉淀20~30小时后取上清液用过滤机过滤,再将过滤液经紫外线密封灭菌1~3分钟后得成品饮料。
本发明所用的设备均为市售的常规型设备;干品植物均为市售药食同源天然植物。
本发明与现有技术相比,其制备工艺简单,设备易得,长期饮用对降低血糖有疗效,营养丰富,保健与养生功效好,口感独特,安全可靠。
具体实施方式:
下面通过实施例对本发明作进一步描述。
实施例:为了实现上述目的,本发明涉及的海参天然植物发酵饮料制备原料中各成分的重量百分配比为:酶解海参粉为5—10%,鲜苦瓜为3—5%,圆葱为3—5%,玉米须为3—5%,鲜桑叶为3—5%,鲜马齿苋为3—5%,茯苓为0.3—0.5%(干品),枸杞为0.3—0.5%(干品),知母为0.1—0.3%(干品),葛根为0.1—0.3%(干品),蜂蜜3—5%,纯净水60—70%。
本发明涉及的海参天然植物发酵饮料的制备工艺包括酶解海参粉制备、鲜植物原料处理、干品植物原料的处理、发酵浆料制备和成品饮料制备五个步骤;
(1)酶解海参粉制备:将鲜活海参用清水洗净,开腹去除内脏杂物,放入沸水中浸煮2~4分钟,捞起置于0~5℃的冷水中冷却,后与重量百分比浓度为2~5%的苷糖水溶液按重量比1:3~5的比例混合后放入打浆机内高速搅拌成海参浆液,再将海参浆液中加入总重量3~5%的胰蛋白酶,控制温度45~50℃水浴进行酶解35~50分钟,然后过滤除固体杂物后放入90~100℃水浴灭酶10~20分钟即得海参酶解液,再将海参酶解液放入冷冻干燥设备中进行冷冻干燥成片状海参肽,然后将片状海参肽通过冷冻粉碎机进行低温状态下粉碎成细度为100~200目的粉末状,得酶解海参粉;
(2)鲜植物原料处理:将鲜苦瓜洗净并控干水分,再用切菜机切成0.5~1cm的块状颗粒备用;圆葱去皮和头根部,清水洗净并沥干水分后再用切菜机切成0.5~1cm的块状颗粒备用;玉米须检除杂物后用水漂洗,沥干水分后切成2~5cm段状备用;鲜马齿苋清水洗净并晾干水分,然后切成2~5cm段状备用;鲜桑叶洗净沥干水分备用将各原料按等重量混合均匀后得鲜植物原料;
(3)干品植物原料的处理:将干品枸杞放入研磨机磨成枸杞粉备用;取干茯苓先用切菜机切成1~3cm片状,再用打磨机磨成茯苓粉备用;将干知母用切菜机切成1~3cm片状,然后用打磨机磨成知母粉备用;葛根先切成片状,再切成1~3cm块状,然后用打磨机磨成葛根粉备用,将各干品原料粉按茯苓粉:枸杞粉:知母粉:葛根粉=1:1:0.5:0.5的重量比例混合均匀后得干品植物原料;
(4)发酵浆料制备:将上述所制备的各原料按重量百分比分别称取,其中酶解海参粉为5~10%;鲜植物原料15~25%;干品植物原料1~2%;蜂蜜3~5%,纯净水60~70%;将称取好的各原料混合放入封闭搅拌罐内充分搅拌均匀后控制温度10~25℃进行恒温自然发酵3~4个月,期间每天搅拌20~30分钟,制得发酵浆料;
(5)成品制备:使发酵浆料沉淀20~30小时后取上清液用过滤机过滤,再将过滤液经紫外线灭菌器密封灭菌1~3分钟后得成品饮料。
本发明所用的设备均为市售的常规型设备;干品植物均为市售药食同源天然植物。
Claims (2)
1.一种海参天然植物发酵饮料的制备方法,其特征在于制备工艺包括酶解海参粉制备、鲜植物原料处理、干品植物原料处理、发酵浆料制备和成品饮料制备五个步骤;
(1)酶解海参粉制备:将鲜活海参用清水洗净,开腹去除内脏杂物,放入沸水中浸煮2~4分钟,捞起置于0~5℃的冷水中冷却后与重量百分比浓度为2~5%的蔗糖水溶液按重量比1:3~5的比例混合后放入打浆机内搅拌成海参浆液,再将海参浆液中加入总重量3~5%的胰蛋白酶,控制温度45~50℃水浴进行酶解35~50分钟,然后过滤除去固体杂物后放入90~100℃水浴灭酶10~20分钟即得海参酶解液,再将海参酶解液放入冷冻干燥设备中进行冷冻干燥成片状海参肽,然后将片状海参肽通过冷冻粉碎机进行低温状态下粉碎成细度为100~200目的粉末状,得酶解海参粉;
(2)鲜植物原料处理:将鲜苦瓜洗净并控干水分,再切成0.5~1cm的块状颗粒备用;鲜圆葱去皮和头根部,清水洗净并沥干水分后再切成0.5~1cm的块状颗粒备用;玉米须捡除杂物后用水漂洗,沥干水分后切成2~5cm段状备用;鲜马齿苋清水洗净并晾干水分,然后切成2~5cm段状备用;鲜桑叶洗净沥干水分备用,将各原料按等重量混合均匀后得鲜植物原料;
(3)干品植物原料处理:将干品枸杞研磨成枸杞粉备用;取干茯苓先切成1~3cm片状,再打成茯苓粉备用;将干知母切成1~3cm片状,然后磨成知母粉备用;葛根先切成片状,再切成1~3cm块状,然后打磨成葛根粉备用,将各干品原料粉按茯苓粉:枸杞粉:知母粉:葛根粉=1:1:0.5:0.5的重量比例混合均匀后得干品植物原料;
(4)发酵浆料制备:将上述所制备的各原料按重量百分比分别称取,其中酶解海参粉为5~10%;鲜植物原料15~25%;干品植物原料1~2%;蜂蜜3~5%,纯净水60~70%;将称取好的各原料混合放入封闭搅拌罐内充分搅拌均匀后控制温度10~25℃进行恒温自然发酵3~4个月,自然发酵期间每天搅拌20~30分钟,制得发酵浆料;
(5)成品制备:使发酵浆料沉淀20~30小时后取上清液用过滤机过滤,再将过滤液经紫外线密封灭菌1~3分钟后得成品饮料。
2.根据权利要求1所述的海参天然植物发酵饮料的制备方法,其特征在于海参天然植物发酵饮料的制备原料中各成分的重量百分配比为:酶解海参粉为5—10%,鲜苦瓜、鲜圆葱、玉米须、鲜桑叶和鲜马齿苋各为3—5%,茯苓为0.3—0.5%,枸杞为0.3—0.5%,知母为0.1—0.3%,葛根为0.1—0.3%,蜂蜜3—5%,纯净水60—70%。
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