CN105495241A - 一种南烛叶黑豆黑米饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种南烛叶黑豆黑米饮，由下列重量份的原料制成:低聚异麦芽糖醇1-2、羊骨10-13、大豆低聚糖9-12、黑米49-55、黑木耳浆10-15、黑豆9-11、荸荠10-12、花生8-10、南烛叶1.8-2.3、笔筒草1.5-2.1、葛根1.7-2.1;本发明入口清甜，香醇可口，还添加有南烛叶、笔筒草、葛根等食药材，富予了本发明补益脾肾、清肝醒酒、安神明目、降血压、降血脂、降血糖、养颜护肤、降脂减肥的保健功效。
Description
技术领域
本发明涉及保健饮料技术领域，尤其涉及一种南烛叶黑豆黑米饮及其制备方法。
背景技术
龋齿也是我国儿童最普遍的牙病之一，保护儿童口腔卫生、预防牙病，以低聚异麦芽糖代替白砂糖，生产不易龋齿的食品和饮料是一件很有价值的工作，也渐渐引起卫生界、食品保健界注目。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种南烛叶黑豆黑米饮及其制备方法。
本发明是通过以下技术方案实现的：
一种南烛叶黑豆黑米饮，由下列重量份的原料制成：
低聚异麦芽糖醇1-2、羊骨10-13、大豆低聚糖9-12、黑米49-55、黑木耳浆10-15、黑豆9-11、荸荠10-12、花生8-10、南烛叶1.8-2.3、笔筒草1.5-2.1、葛根1.7-2.1，呋喃果糖苷酶适量。
所述的一种南烛叶黑豆黑米饮的制备方法，包括以下步骤：
（1）将南烛叶、笔筒草、葛根用6-9倍量的水浸提后，滤得到中药汁；取黑米、黑豆、花生洗净后置于锅内蒸熟，取出后与荸荠混合，再倒入其混合物质量8-10倍的水，榨取浆液，得五谷浆；
（2）将羊骨清洗干净，去除血污等杂物，再烘干磨粉，再用超细粉碎机将羊骨粉进一步粉碎；取羊骨粉，与黑木耳浆混合置于杯中，兑羊骨粉重量10-15倍的水，再加入溶液重量2%-3%的木瓜蛋白酶，保持60-65℃环境下，酶解6-8小时，再灭酶处理，得酶解液；
（3）将上述酶解液与低聚异麦芽糖醇混合，搅拌均匀，送入50-60℃的水浴中，保温反应20-30分钟，出料冷却，加入冷却后物料重量3-5倍的无水乙醇，静置6-10小时，离心分离，将下层固形物在80-90℃下真空干燥，得复合营养粉；
（4）取大豆低聚糖加入4-5倍的温蒸馏水，用玻璃棒搅拌至完全溶解，边搅拌边缓慢加入适量90-95%乙醇，放置1-2小时，使糊精完全沉淀，减压蒸馏，除去乙醇，最后得到大豆低聚糖糖浆；
（5）取大豆低聚糖糖浆加呋喃果糖苷酶，酶用量为2%-3%，满足PH为8-9，温度为35-55℃，反应时间为3-4小时，再经喷雾干燥，得大豆低聚果糖；
（6）将所得五谷浆加入大豆低聚果糖以及剩余各物料，混合拌匀后，大火煮沸，再晾凉灌装，即得。
本发明的优点是：本发明原料采用大豆低聚糖以及低聚异麦芽糖醇，
大豆低聚糖的甜度为蔗糖的70-75%,几乎与葡萄糖相同,能量值仅为8.36kJ/g；可促使双歧杆菌增殖，从而抑制了有害细菌，保护肝脏功能，陶氏血清胆固醇，可以合成维生素，同时也增加了水溶性司吸收钙的含量，使乳制品更易消化吸收，不会引起龋齿；
长期食用低聚异麦芽糖醇，能促进人体大肠内双歧杆菌显著增殖，抑制有害菌生长，调整微生态增强免疫力；同时也有益于降低血脂，提高钙铁吸收率；它适用糖尿病人长期食用，难以引起血糖升高，对胰岛素分泌的刺激弱；也适用肥胖人食用，利于减肥；低聚异麦芽糖醇有利于人民身体健康，市场前景广阔；
本发明入口清甜，香醇可口，还添加有南烛叶、笔筒草、葛根等食药材，富予了本发明补益脾肾、清肝醒酒、安神明目、降血压、降血脂、降血糖、养颜护肤、降脂减肥的保健功效。
具体实施方式
一种南烛叶黑豆黑米饮，由下列重量份的原料制成：
低聚异麦芽糖醇1、羊骨10、大豆低聚糖9、黑米49、黑木耳浆10、黑豆9、荸荠10、花生8、南烛叶1.8、笔筒草1.5、葛根1.7，呋喃果糖苷酶适量。
所述的一种南烛叶黑豆黑米饮的制备方法，包括以下步骤：
（1）将南烛叶、笔筒草、葛根用6倍量的水浸提后，滤得到中药汁；取黑米、黑豆、花生洗净后置于锅内蒸熟，取出后与荸荠混合，再倒入其混合物质量8倍的水，榨取浆液，得五谷浆；
（2）将羊骨清洗干净，去除血污等杂物，再烘干磨粉，再用超细粉碎机将羊骨粉进一步粉碎；取羊骨粉，与黑木耳浆混合置于杯中，兑羊骨粉重量10倍的水，再加入溶液重量2%%的木瓜蛋白酶，保持60℃环境下，酶解6小时，再灭酶处理，得酶解液；
（3）将上述酶解液与低聚异麦芽糖醇混合，搅拌均匀，送入50℃的水浴中，保温反应20分钟，出料冷却，加入冷却后物料重量3倍的无水乙醇，静置6小时，离心分离，将下层固形物在80℃下真空干燥，得复合营养粉；
（4）取大豆低聚糖加入4倍的温蒸馏水，用玻璃棒搅拌至完全溶解，边搅拌边缓慢加入适量90%乙醇，放置1小时，使糊精完全沉淀，减压蒸馏，除去乙醇，最后得到大豆低聚糖糖浆；
（5）取大豆低聚糖糖浆加呋喃果糖苷酶，酶用量为2%%，满足PH为8，温度为35℃，反应时间为3小时，再经喷雾干燥，得大豆低聚果糖；
（6）将所得五谷浆加入大豆低聚果糖以及剩余各物料，混合拌匀后，大火煮沸，再晾凉灌装，即得。
Claims (2)
1.一种南烛叶黑豆黑米饮，其特征在于由下列重量份的原料制成：
低聚异麦芽糖醇1-2、羊骨10-13、大豆低聚糖9-12、黑米49-55、黑木耳浆10-15、黑豆9-11、荸荠10-12、花生8-10、南烛叶1.8-2.3、笔筒草1.5-2.1、葛根1.7-2.1，呋喃果糖苷酶适量。
2.如权利要求1所述的一种南烛叶黑豆黑米饮的制备方法，其特征在于包括以下步骤：
（1）将南烛叶、笔筒草、葛根用6-9倍量的水浸提后，滤得到中药汁；取黑米、黑豆、花生洗净后置于锅内蒸熟，取出后与荸荠混合，再倒入其混合物质量8-10倍的水，榨取浆液，得五谷浆；
（2）将羊骨清洗干净，去除血污等杂物，再烘干磨粉，再用超细粉碎机将羊骨粉进一步粉碎；取羊骨粉，与黑木耳浆混合置于杯中，兑羊骨粉重量10-15倍的水，再加入溶液重量2%-3%的木瓜蛋白酶，保持60-65℃环境下，酶解6-8小时，再灭酶处理，得酶解液；
（3）将上述酶解液与低聚异麦芽糖醇混合，搅拌均匀，送入50-60℃的水浴中，保温反应20-30分钟，出料冷却，加入冷却后物料重量3-5倍的无水乙醇，静置6-10小时，离心分离，将下层固形物在80-90℃下真空干燥，得复合营养粉；
（4）取大豆低聚糖加入4-5倍的温蒸馏水，用玻璃棒搅拌至完全溶解，边搅拌边缓慢加入适量90-95%乙醇，放置1-2小时，使糊精完全沉淀，减压蒸馏，除去乙醇，最后得到大豆低聚糖糖浆；
（5）取大豆低聚糖糖浆加呋喃果糖苷酶，酶用量为2%-3%，满足PH为8-9，温度为35-55℃，反应时间为3-4小时，再经喷雾干燥，得大豆低聚果糖；
（6）将所得五谷浆加入大豆低聚果糖以及剩余各物料，混合拌匀后，大火煮沸，再晾凉灌装，即得。
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| CN112493386A (zh) * | 2020-12-07 | 2021-03-16 | 重庆珞优农业科技有限公司 | 一种降血降脂降糖功能米饮酿制工艺 |
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| CN112493386A (zh) * | 2020-12-07 | 2021-03-16 | 重庆珞优农业科技有限公司 | 一种降血降脂降糖功能米饮酿制工艺 |
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