CN105124668A - 一种养生枸杞谷物饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种养生枸杞谷物饮料及其制备方法,是由苦荞、枸杞、芡实、茯苓、桑葚、苜蓿粉、雪莲果、核桃仁、酸枣、青木瓜、菊芋粉、枇杷等原料组成。本发明有益效果为:本发明中的枸杞的果实中检测出含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸以及铁、磷、钙等营养成分,具有滋补肝肾、补虚安神、益精明目、润肺的功效,与同样具有保健功效的苦荞制成饮料,营养均衡、绿色健康。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种谷物饮料及其制备方法。
背景技术
我国传统饮食***的提高,健康的饮食结构被破坏,食用了过多的糖类、脂肪,增加了心脑血管疾病、高血脂、高血压等疾病的患病风险。因此调整饮食结构,增加对粗粮谷物、鲜果蔬菜等健康食物的摄取成为现今不可阻挡的趋势。苦荞作为一种具有食疗保健功效的粗粮谷物,具有广阔的发展应用前景。苦荞能降血糖、降血脂、软化血管、保护心脑血管健康、清除自由基、延缓衰老、健脾养胃、宁心安神、减脂、美容、抗肿瘤等作用,具有多种养生保健功效。本发明以苦荞为主要原材料,添加多种健康有益食材,开发出了香甜可口,营养丰富的谷物饮品,以满足人们对健康饮品日益增长的需求。
发明内容
本发明的目的是在于提供一种养生枸杞谷物饮料及其制备方法,提高农产品的附加价值,且为人们提供更多样的选择。
为解决这一问题,本发明所采取的技术方案为:养生枸杞谷物饮料由以下重量份的原料组成:苦荞180-184、枸杞11-12、芡实20-21、茯苓3-4、桑葚15-16、苜蓿粉2-3、雪莲果7-8、核桃仁5-6、酸枣9-10、青木瓜12-13、菊芋粉1-2、枇杷2-3、水适量。
本发明的养生枸杞谷物饮料制备过程按以下步骤进行:
(1)桑葚、雪莲果、酸枣、青木瓜、枇杷取果肉,苦荞、枸杞、芡实、茯苓、核桃仁洗净,加适量水煮制2-3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为50℃-55℃,时间为25-30分钟,第二次糊化温度为80℃-85℃,时间为8-10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在65℃-70℃条件下酶解35-40分钟,调节pH5.0-5.2,再添加0.04g/100ml的葡萄糖淀粉酶糖化处理50-55分钟;
(4)将酶解处理后的原料与500-600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃-65℃条件下均质两次,第1次均质压力为40-45MPa,第2次均质压力为30-35MPa。
(5)杀菌处理后分瓶灌装,在6℃-10℃温度条件下存放即可。
本发明的有益效果:本发明中的枸杞的果实中检测出含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸以及铁、磷、钙等营养成分,具有滋补肝肾、补虚安神、益精明目、润肺的功效,与同样具有保健功效的苦荞制成饮料,营养均衡、绿色健康。
具体实施方式
养生枸杞谷物饮料,由以下重量份(千克)的原料组成:
苦荞180、枸杞12、芡实20、茯苓3、桑葚16、苜蓿粉3、雪莲果8、核桃仁5、酸枣9、青木瓜12、菊芋粉1、枇杷3、水适量。
制备方法,包括如下步骤:
(1)桑葚、雪莲果、酸枣、青木瓜、枇杷取果肉,苦荞、枸杞、芡实、茯苓、核桃仁洗净,加适量水煮制2小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为55℃,时间为30分钟,第二次糊化温度为85℃,时间为10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在65℃条件下酶解40分钟,调节pH5.2,再添加0.04g/100ml的葡萄糖淀粉酶糖化处理55分钟;
(4)将酶解处理后的原料与600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃条件下均质两次,第1次均质压力为45MPa,第2次均质压力为30MPa。
(5)杀菌处理后分瓶灌装,在6℃温度条件下存放即可。
Claims (2)
1.一种养生枸杞谷物饮料,其特征在于,由以下重量份的原料组成:苦荞180-184、枸杞11-12、芡实20-21、茯苓3-4、桑葚15-16、苜蓿粉2-3、雪莲果7-8、核桃仁5-6、酸枣9-10、青木瓜12-13、菊芋粉1-2、枇杷2-3、水适量。
2.根据权利要求l所述的养生枸杞谷物饮料的制备方法,其特征在于包括如下步骤:
(1)桑葚、雪莲果、酸枣、青木瓜、枇杷取果肉,苦荞、枸杞、芡实、茯苓、核桃仁洗净,加适量水煮制2-3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为50℃-55℃,时间为25-30分钟,第二次糊化温度为80℃-85℃,时间为8-10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在65℃-70℃条件下酶解35-40分钟,调节pH5.0-5.2,再添加0.04g/100ml的葡萄糖淀粉酶糖化处理50-55分钟;
(4)将酶解处理后的原料与500-600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃-65℃条件下均质两次,第1次均质压力为40-45MPa,第2次均质压力为30-35Mpa;
(5)杀菌处理后分瓶灌装,在6℃-10℃温度条件下存放即可。
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CN105533360A (zh) * | 2015-12-11 | 2016-05-04 | 蚌埠市福淋乳业有限公司 | 一种补血强身的谷物饮料及其制备方法 |
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CN102524887A (zh) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | 青稞谷物饮料的制作方法 |
CN102715610A (zh) * | 2012-06-18 | 2012-10-10 | 河南省晨光实业有限公司 | 一种山药粗粮饮料及其制备方法 |
CN103704802A (zh) * | 2013-12-10 | 2014-04-09 | 马鞍山市安康菌业有限公司 | 一种燕麦灵芝饮料及其制作方法 |
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CN105533360A (zh) * | 2015-12-11 | 2016-05-04 | 蚌埠市福淋乳业有限公司 | 一种补血强身的谷物饮料及其制备方法 |
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