CN104273595A - 一种紫薯柠檬汁饮料及其制备方法 - Google Patents
一种紫薯柠檬汁饮料及其制备方法 Download PDFInfo
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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Abstract
本发明公开了一种紫薯柠檬汁饮料的制备方法，是将紫薯汁、柠檬汁、膳食纤维与纯净水按一定比例混合，经均质、过滤、灭菌后得到的产品。本发明利用柠檬汁中的有机酸调节饮料的酸度，紫薯中的淀粉和果胶酶解得到的小分子多糖调节饮料的甜度，无需额外蔗糖、酸味剂和防腐剂。柠檬中的柠檬酸、苹果酸和维生素C有利于提取和保护紫薯中的天然花色苷等有效成分，并且紫薯经蒸煮和酶解处理后营养更易吸收。该饮料色泽黛紫，具有柠檬清新、紫薯醇厚的纯正口感，且营养丰富，具有降血压、降血脂、降胆固醇、预防心血管疾病、增强免疫力等功效。
Description
技术领域
本发明属于果蔬汁加工技术领域，涉及一种紫薯柠檬汁饮料及其制备方法。
背景技术
紫薯是一种营养全面、药食同源、低脂低热量的食品，它富含蛋白质、氨基酸、果胶、纤维素、维生素A、B、C以及多种矿物质，还富含硒元素和天然花青素。紫薯不仅营养丰富、口感优良，还具有抗氧化、抗突变、抗癌、预防心脑血管疾病、保肝、促进血液循环的功效。紫薯多蒸煮后直接食用，其深加工产品较少，主要为紫薯干、紫薯粉、紫薯粉丝和紫薯饮料。
关于紫薯饮料的制备，中国专利200910157248.8公开了一种纯天然原色原味甘薯饮料的制备方法，其特征是将紫甘薯进行酶解，加入白砂糖，柠檬酸调配，最后用稀土超声换能器进行非热灭菌处理，并进行分装；中国专利201110071388.0公开了一种紫红薯奶茶及其制备方法，其特征是将紫红薯汁与白糖、奶粉、蜂蜜、柠檬酸、红茶粉复配而成；中国专利201110033350.4公开了一种紫（红）薯饮料的配方及其制备，其特征是将紫(红)薯与醪糟、白糖按20:5:3的比例配置而成的饮料。中国专利201110092467.X公布了一种紫薯饮料及其制备工艺，其特征是将新鲜紫薯制得紫薯液加水稀释后与白砂糖、苹果酸、甜蜜素、山梨酸甲、柠檬酸、碳酸氢钠调配而成。上述紫薯饮料大多需要添加酸味剂和甜味剂，有些还需添加防腐剂和人工色素，这不符合饮料应具有天然、健康、营养的理念。并且，大多数紫薯饮料采用直接榨汁方式，营养并不容易吸收。柠檬中富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精等，有化痰止咳，生津，健脾, 美白、祛斑的功效。将柠檬与紫薯结合，不仅能提供紫薯饮料一定的酸度和清新的口感，更能保护紫薯中有效成分的稳定性。因此，本发明以柠檬，紫薯为原料，膳食纤维为辅料制得的紫薯柠檬汁饮料，不仅具有紫薯怡人的香气，更具有天然无添加、营养丰富，生理功能显著的特点。
发明内容
本发明目的在于提供一种具有柠檬清新、紫薯醇厚口感，天然无添加、营养健康的紫薯柠檬汁饮料及其制备方法。
本紫薯柠檬汁饮料用以下重量百分比的物质进行调配：10%-40%的紫薯汁，5%-20%的柠檬汁，2%-10%的膳食纤维，30%-83%的纯净水。
本紫薯柠檬汁饮料及其制备方法，其特征在于包括如下步骤：
（1）原料预处理：取新鲜紫薯洗净、切块；另取新鲜柠檬洗净、去皮、切片，也可将柠檬洗净后直接切片；
（2）紫薯的酶解：将步骤（1）得到的紫薯块在90-110 oC蒸煮10-25分钟，加入2-5倍于紫薯质量的水，得到的混合物中添加0.01%-1%的淀粉酶和果胶酶，搅拌均匀，温度调至45-60oC加热20-60分钟；
（3）紫薯汁的配置：将步骤（2）得到的混合物经高速搅拌机破碎混合后，用3000-5000r/min 离心机离心5-10min后滤网过滤，得到紫薯汁；
（4）柠檬汁的配置：将步骤（1）得到的柠檬片加入5-20倍质量的水经高速搅拌机破碎混合后制得柠檬汁；
（5）调配与除菌：将紫薯汁、柠檬汁、膳食纤维与纯净水按一定比例混合，用均质机均质后得到的清液经高温瞬时灭菌后真空无菌罐装。
所述膳食纤维为低聚木糖，低聚果糖，半纤维素、瓜尔豆胶、阿魏酸等可溶性膳食纤维中的一种或几种。
本发明的显著优点在于：
1. 饮料口感天然，无需添加蔗糖、酸味剂和防腐剂。饮料的酸度可由柠檬汁添加量调节，饮料的甜度可由淀粉酶和果胶酶酶解紫薯淀粉和果胶生产小分子多糖调节。
2. 柠檬中的柠檬酸、苹果酸和维生素C有利于提取和保护紫薯中的有效成分天然花色苷，紫薯经蒸煮和酶解处理后营养更易吸收。
3. 特别添加的可溶性膳食纤维具有降血压、降血脂、降胆固醇、预防心血管疾病、增强免疫力等功效。
4. 饮料制备方法简单、成本低，质量稳定，无需添加甜味剂、酸味剂和防腐剂，所用的设备为饮料生产的通用设备，利用大规模工业化生产。
实施例：
以下提供本发明的几个实施例，以进一步说明本发明，但本发明的保护范围并不仅限于此。
实施例1
称取新鲜紫薯10kg，洗净、切块，在90 oC蒸煮15分钟后取出，加入30 L水，0.01%的淀粉酶和0.01%的果胶酶，搅拌均匀，在50oC加热40分钟。得到的混合物经高速搅拌机破碎混合后用3000r/min 离心机离心10min，得到的上清液用滤网过滤，制得紫薯汁。另取新鲜柠檬5kg洗净、去皮、切片，加入25L水，经高速搅拌机破碎混合后制得柠檬汁。将10%的紫薯汁、8%的柠檬汁、2%的半纤维素与80%的纯净水混合，用均质机均质后得到的溶液，经高温瞬时灭菌后真空无菌罐装。
实施例2
称取新鲜紫薯10kg，洗净、切块，在90 oC蒸煮15分钟后取出，加入35 L水，0.01%的淀粉酶和0.02%的果胶酶，搅拌均匀，在50oC加热30分钟。得到的混合物经高速搅拌机破碎混合后用5000r/min 离心机离心5min，得到的上清液用滤网过滤，制得紫薯汁。另取新鲜柠檬5kg洗净、切片，加入30L水，经高速搅拌机破碎混合后制得柠檬汁。将30%的紫薯汁、13%的柠檬汁、5%的低聚果糖与52%的纯净水混合，用均质机均质后得到的溶液，经高温瞬时灭菌后真空无菌罐装。
实施例3
称取新鲜紫薯10kg，洗净、切块，在100 oC蒸煮10分钟后取出，加入20 L水，0.03%的淀粉酶和0.02%的果胶酶，搅拌均匀，在50oC加热30分钟。得到的混合物经高速搅拌机破碎混合后用4000r/min 离心机离心10min，得到的上清液用滤网过滤，制得紫薯汁。另取新鲜柠檬5kg洗净、去皮、切片，加入25L水，经高速搅拌机破碎混合后制得柠檬汁。将40%的紫薯汁、15%的柠檬汁、5%的低聚果糖、5%的低聚木糖与35%的纯净水混合，用均质机均质后得到的溶液，经高温瞬时灭菌后真空无菌罐装。
Claims (4)
1.一种紫薯柠檬汁饮料及其制备方法，其特征在于用以下重量百分比的物质进行调配：10%-40%的紫薯汁，5%-20%的柠檬汁，2%-10%的膳食纤维，30%-83%的纯净水。
2.根据权利要求1所述的一种紫薯柠檬汁饮料，其特征在于包括如下步骤：
（1）原料预处理：取新鲜紫薯洗净、切块；另取新鲜柠檬洗净、去皮、切片，也可将柠檬洗净后直接切片；
（2）紫薯的酶解：将步骤（1）得到的紫薯块在90-110 oC蒸煮10-25分钟，加入2-5倍于紫薯质量的水，得到的混合物中添加0.01%-1%的淀粉酶和果胶酶，搅拌均匀，温度调至45-60oC加热20-60分钟；
（3）紫薯汁的配置：将步骤（2）得到的混合物经高速搅拌机破碎混合后，用3000-5000r/min 离心机离心5-10min后滤网过滤，得到紫薯汁；
（4）柠檬汁的配置：将步骤（1）得到的柠檬片加入5-20倍质量的水经高速搅拌机破碎混合后制得柠檬汁；
（5）调配与除菌：将紫薯汁、柠檬汁、膳食纤维与纯净水按一定比例混合，用均质机均质后得到的清液经高温瞬时灭菌后真空无菌罐装。
3.根据权利要求1所述的一种紫薯柠檬汁饮料及其制备方法，其特征在于，所述膳食纤维为低聚木糖，低聚果糖，半纤维素、瓜尔豆胶、阿魏酸等可溶性膳食纤维中的一种或几种。
4.根据权利要求1所述的一种紫薯柠檬汁饮料及其制备方法，其特征在于饮料的口感可由柠檬汁添加量调节酸度，淀粉酶和果胶酶酶解紫薯淀粉和果胶生产小分子多糖调节甜度。
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