CN105394496A - 大豆多肽苹果饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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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
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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
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- A—HUMAN NECESSITIES
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Abstract
一种大豆多肽苹果饮料,以苹果生产出的苹果原汁为基质,添加大豆多肽、白砂糖、柠檬酸和羧甲基纤维素CMC等原料,具有很好的抗氧化、抗疲劳、降血压,提高人体的免疫功能和吸收功能,饮料中的可溶性纤维防止胆固醇堆积,以减少心脏病和动脉硬化的几率。不溶性纤维可以嵌入肠道,随后和水一起清洁消化道,促进食物消化,两者结合在一起对于人们补充营养,预防疾病起到很大的作用。产品口味良好,适应人群多,产品稳定性良好。一种大豆多肽苹果饮料的制备方法,能够最大限度的保存大豆多肽和苹果内的营养,避免营养物质的流失。
Description
技术领域
本发明涉及食品生产的技术领域,具体说是一种大豆多肽苹果饮料及其制备方法。
背景技术
大豆多肽是以大豆蛋白为原料采用生物酶水解工艺或微生物发酵,精制、真空干燥而成的小分子多肽。大豆多肽不仅营养丰富、易被人体吸收,还有多种生理功能,促进蛋白质的合成,降低血压、血脂及胆固醇、调节血糖、促进脂质代谢,改善小肠组织结构和吸收功能,调节微生态平衡,润肠通便、抗疲劳、增强机体免疫力,促进矿物质的吸收、改善肝肾功能,养肝护肝作用。但是水解所得多肽多有苦味,食用口感较差。
苹果属蔷薇科植物,性味:甘、酸、平、无毒。为营养丰富的果类食物。药用可以调理肠胃止泻、通便。并可用于治疗高血压,有预防和恢复疲劳的功效。苹果还有降低血中胆固醇的作用。苹果含糖(包括蔗糖、还原糖)、蛋白质、脂肪、各种维生素和磷、钙、铁等矿物质,还有果酸、奎宁酸、柠檬酸、鞣酸、胡萝卜素等。果皮含三十蜡烷。有安眠养神、补中焦、益心气、消食化积之特长。对消化不良。气壅不通症,榨汁服用,顺气消食。
发明内容
本发明要解决的技术问题是提供一种大豆多肽苹果饮料及其制备方法。
本发明为解决公知技术中存在的技术问题所采取的技术方案是:
本发明的大豆多肽苹果饮料,包括以下原料:苹果、大豆多肽、白砂糖液、柠檬酸和羧甲基纤维素;其中以苹果的质量为参照,其余各原料对应于苹果质量的百分比为:大豆多肽4~6%;白砂糖液60~70%,白砂糖液的质量百分浓度为6%;柠檬酸0.1~0.2%;羧甲基纤维素CMC0.03~0.05%。
本发明的大豆多肽苹果饮料的制备方法,包括以下步骤:
A、选果、清洗:选择新鲜苹果,剔除杂物,清洗果实表面;
B、去核:将苹果去核,切块;
C、软化:按比例向果块中加入白砂糖液,迅速升温沸腾,保持10min;
D、打浆:将步骤C中所得固液混合物用筛孔为0.8mm和0.4mm打浆机各打浆一次;
E、调配:按比例加入大豆多肽、柠檬酸和羧甲基纤维素CMC;
F、脱气均质:将调配好的苹果汁搅拌均匀后均质,均质机压力13-15Mpa,在室温条件下脱气,脱气机真空度90-95Kpa;
G、装瓶:将步骤F所得苹果汁迅速加热到85-90℃,搅拌均匀,装瓶,装瓶时保持温度在80℃以上;
H、封瓶:装瓶后用压盖机封瓶;
I、杀菌、冷却:利用沸水水浴杀菌10-15min,迅速冷却至常温。
本发明具有的优点和积极效果是:
本发明的大豆多肽苹果饮料中,以苹果生产出的苹果原汁为基质,添加大豆多肽、白砂糖、柠檬酸和羧甲基纤维素CMC等原料,具有很好的抗氧化、抗疲劳、降血压,提高人体的免疫功能和吸收功能,饮料中的可溶性纤维防止胆固醇堆积,以减少心脏病和动脉硬化的几率.不溶性纤维可以嵌入肠道,随后和水一起清洁消化道,促进食物消化,两者结合在一起对于人们补充营养,预防疾病起到很大的作用。产品口味良好,适应人群多,产品稳定性良好。利用本发明的大豆多肽苹果饮料的制备方法,能够最大限度的保存大豆多肽和苹果内的营养,避免营养物质的流失。
具体实施方式
本发明的大豆多肽苹果饮料,包括以下原料:苹果、大豆多肽、白砂糖液、柠檬酸和羧甲基纤维素;其中以苹果的质量为参照,其余各原料对应于苹果质量的百分比为:大豆多肽4~6%;白砂糖液60~70%,白砂糖液的质量百分浓度为6%;柠檬酸0.1~0.2%;羧甲基纤维素CMC0.03~0.05%。
本发明的大豆多肽苹果饮料的制备方法,包括以下步骤:
A、选果、清洗:选择新鲜苹果,剔除杂物,清洗果实表面;
B、去核:将苹果去核,切块;
C、软化:按比例向果块中加入白砂糖液,迅速升温沸腾,保持10min;
D、打浆:将步骤C中所得固液混合物用筛孔为0.8mm和0.4mm打浆机各打浆一次;
E、调配:按比例加入大豆多肽、柠檬酸和羧甲基纤维素CMC;
F、脱气均质:将调配好的苹果汁搅拌均匀后均质,均质机压力13-15Mpa,在室温条件下脱气,脱气机真空度90-95Kpa;
G、装瓶:将步骤F所得苹果汁迅速加热到85-90℃,搅拌均匀,装瓶,装瓶时保持温度在80℃以上;
H、封瓶:装瓶后用压盖机封瓶;
I、杀菌、冷却:利用沸水水浴杀菌10-15min,迅速冷却至常温。
以下通过具体实施例对本发明中的技术方案进行详细说明:
实施例1:
本发明的大豆多肽苹果饮料的制备方法,包括以下步骤:
A、选果、清洗:选择八成熟以上、无病虫害及机械损伤的鲜果,剔除杂物,用清水冲洗果实表面的污物;
B、去核:选取2kg将洗净的苹果去核,切成大约2cm厚,4cm长的果块;
C、软化:向果块中加入1.2kg的白砂糖液,迅速升温沸腾,保持10min,抑制酶的活性,使果块柔软便于打浆以及防止酶变,其中白砂糖液的质量浓度为6%,由固态白砂糖与水配制而成;
D、打浆:将果片连同汁液用筛孔为0.8mm和0.4mm打浆机各打一次;
E、调配:向上述苹果汁中加入相应量的添加物,分别为:大豆多肽80克,柠檬酸2克,CMC0.6克,其中大豆多肽为市售;
F、脱气均质:将调配好的苹果汁搅拌均匀后均质,均质机压力13Mpa,然后室温条件下脱气,脱气机真空度90Kpa;
G、装瓶:将苹果汁迅速加热到85℃,趁热装入玻璃瓶中,装瓶时注意搅拌均匀,过程中保持苹果汁温度在80℃;
H、封瓶:装瓶后迅速用压盖机封瓶。
I、杀菌、冷却:沸水杀菌10min,迅速冷却。玻璃瓶外表擦干,贴标签即可。
实施例2:
本发明的大豆多肽苹果饮料的制备方法,包括以下步骤:
A、选果、清洗:选择八成熟以上、无病虫害及机械损伤的鲜果,剔除杂物,用清水冲洗果实表面的污物;
B、去核:选取2kg将洗净的苹果去核,切成大约2cm厚,4cm长的果块;
C、软化:向果块中加入1.4kg的白砂糖液,迅速升温沸腾,保持10min,抑制酶的活性,使果块柔软便于打浆以及防止酶变,其中白砂糖液的质量浓度为6%,由固态白砂糖与水配制而成;
D、打浆:将果片连同汁液用筛孔为0.8mm和0.4mm打浆机各打一次;
E、调配:向上述苹果汁中加入相应量的添加物,分别为:大豆多肽100克,柠檬酸3克,CMC0.8克,其中大豆多肽为市售;
F、脱气均质:将调配好的苹果汁搅拌均匀后均质,均质机压力14Mpa,然后室温条件下脱气,脱气机真空度92Kpa;
G、装瓶:将苹果汁迅速加热到90℃,趁热装入玻璃瓶中,装瓶时注意搅拌均匀,过程中保持苹果汁温度在85℃;
H、封瓶:装瓶后迅速用压盖机封瓶。
I、杀菌、冷却:沸水杀菌13min,迅速冷却。玻璃瓶外表擦干,贴标签即可。
实施例3:
本发明的大豆多肽苹果饮料的制备方法,包括以下步骤:
A、选果、清洗:选择八成熟以上、无病虫害及机械损伤的鲜果,剔除杂物,用清水冲洗果实表面的污物;
B、去核:选取2kg将洗净的苹果去核,切成大约2cm厚,4cm长的果块;
C、软化:向果块中加入1.3kg的白砂糖液,迅速升温沸腾,保持10min,抑制酶的活性,使果块柔软便于打浆以及防止酶变,其中白砂糖液的质量浓度为6%,由固态白砂糖与水配制而成;
D、打浆:将果片连同汁液用筛孔为0.8mm和0.4mm打浆机各打一次;
E、调配:向上述苹果汁中加入相应量的添加物,分别为:大豆多肽120克,柠檬酸4克,CMC1克%,其中大豆多肽为市售;
F、脱气均质:将调配好的苹果汁搅拌均匀后均质,均质机压力14Mpa,然后室温条件下脱气,脱气机真空度95Kpa;
G、装瓶:将苹果汁迅速加热到87℃,趁热装入玻璃瓶中,装瓶时注意搅拌均匀,过程中保持苹果汁温度在90℃;
H、封瓶:装瓶后迅速用压盖机封瓶。
I、杀菌、冷却:沸水杀菌15min,迅速冷却。玻璃瓶外表擦干,贴标签即可
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,虽然本发明已以较佳实施例公开如上,然而,并非用以限定本发明,任何熟悉本专业的技术人员,在不脱离本发明技术方案范围内,当然会利用揭示的技术内容作出些许更动或修饰,成为等同变化的等效实施例,但凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均属于本发明技术方案的范围内。
Claims (2)
1.一种大豆多肽苹果饮料,其特征在于,包括以下原料:苹果、大豆多肽、白砂糖液、柠檬酸和羧甲基纤维素;其中以苹果的质量为参照,其余各原料对应于苹果质量的百分比为:大豆多肽4~6%;白砂糖液60~70%,白砂糖液的质量百分浓度为6%;柠檬酸0.1~0.2%;羧甲基纤维素CMC0.03~0.05%。
2.一种权利要求1所述大豆多肽苹果饮料的制备方法,包括以下步骤:
A、选果、清洗:选择新鲜苹果,剔除杂物,清洗果实表面;
B、去核:将苹果去核,切块;
C、软化:按比例向果块中加入白砂糖液,迅速升温沸腾,保持10min;
D、打浆:将步骤C中所得固液混合物用筛孔为0.8mm和0.4mm打浆机各打浆一次;
E、调配:按比例加入大豆多肽、柠檬酸和羧甲基纤维素CMC;
F、脱气均质:将调配好的苹果汁搅拌均匀后均质,均质机压力13-15Mpa,在室温条件下脱气,脱气机真空度90-95Kpa;
G、装瓶:将步骤F所得苹果汁迅速加热到85-90℃,搅拌均匀,装瓶,装瓶时保持温度在80℃以上;
H、封瓶:装瓶后用压盖机封瓶;
I、杀菌、冷却:利用沸水水浴杀菌10-15min,迅速冷却至常温。
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