CN105454934A - 一种低糖青稞谷物饮及其制备方法 - Google Patents
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 25
- 235000013339 cereals Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 title claims abstract 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 241000219357 Cactaceae Species 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 7
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004371 Panax ginseng Species 0.000 claims description 7
- 235000002789 Panax ginseng Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 3
- 244000061176 Nicotiana tabacum Species 0.000 claims description 3
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000208340 Araliaceae Species 0.000 abstract 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 2
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 1
- 244000134540 Polymnia sonchifolia Species 0.000 abstract 1
- 235000003406 Polymnia sonchifolia Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 18
- 230000000694 effects Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
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- 235000013361 beverage Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
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
-
- 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
- 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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Abstract
本发明公开了一种低糖青稞谷物饮及其制备方法，是由青稞、人参果、仙人掌、马齿苋、百香果、松子仁、榆钱、香蕉粉、海带、雪莲果等原料组成。本发明有益效果为：本发明中的青稞具有健胃补脾，益气强筋等功效，与人参果、仙人掌等食材相结合制成饮料，不仅味道可口、营养丰富，而且糖分含量低，更加有利于健康。
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低糖青稞谷物饮及其制备方法。
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低糖青稞谷物饮及其制备方法，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：低糖青稞谷物饮由以下重量份的原料组成：青稞320-330、人参果54-55、仙人掌30-32、马齿苋17-18、百香果13-14、松子仁22-23、榆钱7-8、香蕉粉15-16、海带12-13、雪莲果20-21、水适量。
本发明的低糖青稞谷物饮制备过程按以下步骤进行：
（1）海带泡发洗净，人参果、仙人掌、百香果、雪莲果取果肉，与青稞、马齿苋、松子仁、榆钱一同洗净，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：本发明中的青稞具有健胃补脾，益气强筋等功效，与人参果、仙人掌等食材相结合制成饮料，不仅味道可口、营养丰富，而且糖分含量低，更加有利于健康。
具体实施方式
低糖青稞谷物饮，由以下重量份（千克）的原料组成：
青稞320、人参果55、仙人掌30、马齿苋18、百香果14、松子仁22、榆钱8、香蕉粉15、海带12、雪莲果20、水适量。
制备方法，包括如下步骤：
（1）海带泡发洗净，人参果、仙人掌、百香果、雪莲果取果肉，与青稞、马齿苋、松子仁、榆钱一同洗净，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90℃，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pH7.0，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0.08g/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30MPa；
（5）巴氏杀菌处理后分瓶包装，冷藏保存即可。
Claims (2)
1.一种低糖青稞谷物饮，其特征在于，由以下重量份的原料组成：青稞320-330、人参果54-55、仙人掌30-32、马齿苋17-18、百香果13-14、松子仁22-23、榆钱7-8、香蕉粉15-16、海带12-13、雪莲果20-21、水适量。
2.根据权利要求l所述的低糖青稞谷物饮的制备方法，其特征在于包括如下步骤：
（1）海带泡发洗净，人参果、仙人掌、百香果、雪莲果取果肉，与青稞、马齿苋、松子仁、榆钱一同洗净，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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
|---|---|---|---|---|
| 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 |
| 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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