CN105410565A - 一种滋补养生的青稞谷物饮料及其制备方法 - Google Patents
一种滋补养生的青稞谷物饮料及其制备方法 Download PDFInfo
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
本发明公开了一种滋补养生的青稞谷物饮料及其制备方法,是由青稞、黑米、螺旋藻、大蒜粉、薄荷叶、苋菜、柿饼、西瓜汁、菊芋粉、虫草花、陈皮粉、芜菁等原料组成。本发明有益效果为:本发明以青稞、黑米、螺旋藻等食材为主要原料,制得的谷物饮料不仅营养丰富、口感顺滑、特有谷物清香,而且还具有健脾胃、除烦渴、清热等食疗保健功效,有利于人体吸收,适宜大众人群食用。
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滋补养生的青稞谷物饮料及其制备方法。
背景技术
青稞是禾本科大麦属的一种禾谷类作物,主要产自中国西藏、青海、四川、云南等地,是藏族人民的主要粮食,同时还有着广泛的药用以及营养价值。在高寒缺氧,气候环境较为恶劣的青藏高原,不乏百岁老人,这与常食青稞,与青稞突出的医疗保健功能作用是分不开的。青稞具有丰富的营养价值和突出的医药保健作用,据《本草拾遗》记载:青稞,下气宽中、壮精益力、除湿发汗、止泻。其中富含的蛋白质、脂肪、淀粉、维生素B族、β-葡聚糖、膳食纤维、微量元素等营养保健成分,具有补脾养胃、益气止泻、安神、利五脏等功效,适合脾胃气虚、倦怠无力、腹泻便溏者食用,无所忌讳。以青稞为主要原料,同时添加多种天然有益的健康食材,制成的谷物饮品不仅谷香浓郁、味美可口、风味十足,而且营养丰富均衡、性质平和,适宜大众人群饮用。
发明内容
本发明的目的是在于提供一种滋补养生的青稞谷物饮料及其制备方法,丰富人们对健康饮品的选择。
为解决这一问题,本发明所采取的技术方案为:滋补养生的青稞谷物饮料由以下重量份的原料组成:青稞360-368、黑米63-66、螺旋藻21-22、大蒜粉4-5、薄荷叶11-12、苋菜35-36、柿饼14-15、西瓜汁38-40、菊芋粉17-18、虫草花10-11、陈皮粉2-3、芜菁3-4、水适量。
本发明的滋补养生的青稞谷物饮料制备过程按以下步骤进行:
(1)黑米、柿饼、虫草花浸泡3-4小时,青稞、螺旋藻、薄荷叶、苋菜、芜菁洗净,加适量的水打磨成浆,与其他剩余成分混合均匀,过滤得预处理原料;
(2)将预处理原料进行三段式烘烤处理,第一阶段烘烤温度为85-90℃,烘烤时间为20-25分钟;第二阶段烘烤温度为150-160℃,烘烤时间为12-15分钟;第三阶段烘烤温度为200-210℃,烘烤时间为3-4分钟,可得到浓郁谷香;
(3)调节酸碱度至pH6.7-7.0,调节温度至45-50℃,添加α-淀粉酶、果胶酶,处理60-80分钟,完成后调节酸碱度至pH4.5-4.8,调节温度至60-65℃,继续添加植物性乳酸菌,添加量为0.06-0.08g/mL,发酵处理5-6小时;
(4)将发酵后的原料与800-1000倍量的水混合均匀,添加稳定剂,稳定剂为果葡糖浆和黄原胶,比例为25:1,添加量为0.3%,在40-45℃条件下均质处理,均质压力为25MPa-30MPa;
(5)巴氏杀菌处理后分瓶包装,冷藏保存即可。
本发明的有益效果:本发明以青稞、黑米、螺旋藻等食材为主要原料,制得的谷物饮料不仅营养丰富、口感顺滑、特有谷物清香,而且还具有健脾胃、除烦渴、清热等食疗保健功效,有利于人体吸收,适宜大众人群食用。
具体实施方式
滋补养生的青稞谷物饮料,由以下重量份(千克)的原料组成:
青稞360、黑米66、螺旋藻21、大蒜粉5、薄荷叶12、苋菜35、柿饼14、西瓜汁40、菊芋粉18、虫草花10、陈皮粉2、芜菁4、水适量。
制备方法,包括如下步骤:
(1)黑米、柿饼、虫草花浸泡4小时,青稞、螺旋藻、薄荷叶、苋菜、芜菁洗净,加适量的水打磨成浆,与其他剩余成分混合均匀,过滤得预处理原料;
(2)将预处理原料进行三段式烘烤处理,第一阶段烘烤温度为85℃,烘烤时间为25分钟;第二阶段烘烤温度为150℃,烘烤时间为15分钟;第三阶段烘烤温度为200℃,烘烤时间为4分钟,可得到浓郁谷香;
(3)调节酸碱度至pH6.7,调节温度至50℃,添加α-淀粉酶、果胶酶,处理80分钟,完成后调节酸碱度至pH4.8,调节温度至65℃,继续添加植物性乳酸菌,添加量为0.06g/mL,发酵处理6小时;
(4)将发酵后的原料与1000倍量的水混合均匀,添加稳定剂,稳定剂为果葡糖浆和黄原胶,比例为25:1,添加量为0.3%,在45℃条件下均质处理,均质压力为25MPa;
(5)巴氏杀菌处理后分瓶包装,冷藏保存即可。
Claims (2)
1.一种滋补养生的青稞谷物饮料,其特征在于,由以下重量份的原料组成:青稞360-368、黑米63-66、螺旋藻21-22、大蒜粉4-5、薄荷叶11-12、苋菜35-36、柿饼14-15、西瓜汁38-40、菊芋粉17-18、虫草花10-11、陈皮粉2-3、芜菁3-4、水适量。
2.根据权利要求l所述的滋补养生的青稞谷物饮料的制备方法,其特征在于包括如下步骤:
(1)黑米、柿饼、虫草花浸泡3-4小时,青稞、螺旋藻、薄荷叶、苋菜、芜菁洗净,加适量的水打磨成浆,与其他剩余成分混合均匀,过滤得预处理原料;
(2)将预处理原料进行三段式烘烤处理,第一阶段烘烤温度为85-90℃,烘烤时间为20-25分钟;第二阶段烘烤温度为150-160℃,烘烤时间为12-15分钟;第三阶段烘烤温度为200-210℃,烘烤时间为3-4分钟,可得到浓郁谷香;
(3)调节酸碱度至pH6.7-7.0,调节温度至45-50℃,添加α-淀粉酶、果胶酶,处理60-80分钟,完成后调节酸碱度至pH4.5-4.8,调节温度至60-65℃,继续添加植物性乳酸菌,添加量为0.06-0.08g/mL,发酵处理5-6小时;
(4)将发酵后的原料与800-1000倍量的水混合均匀,添加稳定剂,稳定剂为果葡糖浆和黄原胶,比例为25:1,添加量为0.3%,在40-45℃条件下均质处理,均质压力为25MPa-30MPa;
(5)巴氏杀菌处理后分瓶包装,冷藏保存即可。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102028289A (zh) * | 2010-10-27 | 2011-04-27 | 江南大学 | 一种青稞、麦胚复合发酵饮料的制备工艺 |
CN102406212A (zh) * | 2011-12-02 | 2012-04-11 | 安徽燕之坊食品有限公司 | 一种谷物饮料及其制备方法 |
CN103859541A (zh) * | 2014-03-04 | 2014-06-18 | 湖北百点实业有限公司 | 一种高发芽率青稞莜麦复合饮料及其制作方法 |
CN105011271A (zh) * | 2015-06-17 | 2015-11-04 | 蚌埠市福淋乳业有限公司 | 一种宣木瓜豌豆复合果蔬汁及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN102028289A (zh) * | 2010-10-27 | 2011-04-27 | 江南大学 | 一种青稞、麦胚复合发酵饮料的制备工艺 |
CN102406212A (zh) * | 2011-12-02 | 2012-04-11 | 安徽燕之坊食品有限公司 | 一种谷物饮料及其制备方法 |
CN103859541A (zh) * | 2014-03-04 | 2014-06-18 | 湖北百点实业有限公司 | 一种高发芽率青稞莜麦复合饮料及其制作方法 |
CN105011271A (zh) * | 2015-06-17 | 2015-11-04 | 蚌埠市福淋乳业有限公司 | 一种宣木瓜豌豆复合果蔬汁及其制备方法 |
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