CN106071620A - 一种生津止渴的蓝莓果味饮料及其制备方法 - Google Patents
一种生津止渴的蓝莓果味饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种生津止渴的蓝莓果味饮料,由以下重量份的原料组成:蓝莓240‑250、桑葚68‑70、燕麦麸皮粉24‑25、红芸豆40‑42、荸荠34‑35、枸杞芽22‑23、核桃仁9‑10、沙棘果17‑18、槐花30‑32、芹菜汁11‑12、马齿苋7‑8、水适量。本发明有益效果为:本发明的固体饮料以蓝莓味主要原材料,先提取出蓝莓中的花色苷等易受高温影响的保健成分,将蓝莓浆液与其他原材料经磨浆、均质、喷雾干燥等工艺制成固体粉末,与提取出的花色苷混合,最大限度地保留了蓝莓中的营养成分,成品冲泡后果味香浓,其中添加的荸荠、槐花、马齿苋等食材具有清凉解暑、生津止渴的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种生津止渴的蓝莓果味饮料及其制备方法。
背景技术
蓝莓果实中含有丰富的营养成分,具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能,营养成分高。蓝莓果实中除了常规的植物多糖糖、有机酸和维生素外,还富含SOD、氨基酸、花色苷以及儿茶酸等多酚类物质、熊果苷、食用纤维以及丰富的K、Fe、Zn、Ca等矿质元素。蓝莓中含有的花青素,是其他水果如苹果、葡萄的几倍甚至几十倍。总氨基酸含量0.254%,比氨基酸含量丰富的山楂还高。其中蓝莓花色苷抗氧化性很强,对眼科和心脑血管疾病有较好的疗效,能起到美容保健等多种功效;维生素含量一般,但维生素E和吡哆醇(维生素B6)含量相对高;黄酮类物质占干重的0.5%,这类物质有降血压、软化血管、防止动脉硬化、降血糖、减少胆固醇积累等功效,而且果汁对于致癌物质亚硝胺具有分解能力。蓝莓果实还具有防止脑神经老化、保护视力、强心、增强人机体免疫等功能,营养成分含量丰富。另外蓝莓也是世界粮农组织推荐的五大健康水果之一,蓝莓中的花青素可以促进视网膜细胞中的视紫质再生,预防近视,增进视力,经常食用蓝莓制品,可明显地增强视力,消除眼睛疲劳。随着人们对蓝莓营养成分和保健功效的深入了解,针对蓝莓食品的发明创造也越来越多,如发明专利号CN201510839299.4公开了一种蓝莓冻干粉固体饮料,采用冷冻干燥的工艺能够保存蓝莓中大部分的营养成分,制成方便冲泡饮用的饮品,但其配方中仅有蓝莓和白糖两种成分,冲调口感欠佳,同时营养也不够全面均衡,糖分含量稍高,具有一定的缺陷性。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种生津止渴的蓝莓果味饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种生津止渴的蓝莓果味饮料,由以下重量份的原料组成:蓝莓240-250、桑葚68-70、燕麦麸皮粉24-25、红芸豆40-42、荸荠34-35、枸杞芽22-23、核桃仁9-10、沙棘果17-18、槐花30-32、芹菜汁11-12、马齿苋7-8、水适量。
根据权利要求l所述的生津止渴的蓝莓果味饮料的制备方法,包括如下步骤:
(1)选取新鲜优质的蓝莓流水清洗干净后加适量的水打磨成蓝莓浆液,添加0.05-0.06%果胶酶,在35-38℃条件下酶解3-4小时,3800-4000r/min速率离心,上清液备用,果渣冷冻干燥后粉碎;
(2)以体积分数为60-65%的酸性乙醇溶液为溶剂,酸性乙醇中的盐酸体积分数为1-2%,蓝莓果渣粉与酸性乙醇的料液比为1:50g/mL,在40-42℃条件下以500-520W超声波提取40-50分钟,经大孔树脂吸附得花色苷,果渣留取备用;
(3)红芸豆洗净浸泡5-6小时捞出,荸荠取果肉,桑葚、枸杞芽、核桃仁、沙棘果、槐花洗净切碎,马齿苋加适量的水煮制20-30分钟滤去残渣,与蓝莓上清液、蓝莓果渣及除了花色苷的其他剩余成分混合均匀加适量的水打磨成浆,胶磨2-3次,每次25-30分钟,在20-25MPa条件下均质15-20分钟;
(4)均质后的原料浆液经旋转蒸发仪浓缩至原体积的60-65%,时间为40-50分钟,添加浓缩浆液重量份10-12%玉米淀粉、2-3%β-环状糊精、0.5-0.6%低聚异麦芽糖作为助干剂进行喷雾干燥,进风温度为170-180℃,出风温度为90-95℃,压力为0.4-0.5MPa,得到喷雾干燥粉;
(5)喷雾干燥粉与花色苷混合均匀,添加重量份24-25%的麦芽糊精,4-5%的海藻酸钠,0.1-0.2%的CMC作为增稠剂,添加7-8%果葡糖浆,0.9-1.0%柠檬酸,1.5-1.8%食盐调整口味,以2-3%PVP作为粘结剂进行制粒,过20-40目筛,经120-130℃高温灭菌后分袋密封包装即可。
本发明的优点是:蓝莓营养丰富,口感好、滋味酸甜,但蓝莓外皮薄而易破,易腐败,对储存和运输都会造成不利影响,将蓝莓制成固体冲调饮品,不仅解决了储存和运输的问题,延长了保质期,在保留蓝莓中大部分营养成分的同时还添加多种天然健康食材使得制成的含片营养更加丰富均衡。蓝莓中的花色苷容易在高温条件下降解,因此先提取出其中的花色苷成分,剩余物质及其他原材料经磨浆、均质、喷雾干燥、调节口味、制粒等工艺步骤,最后再将提取出的花色苷与原料混合,制成固体饮品,最大限度地保留蓝莓中的花色苷、类黄酮等保健成分,享受美味饮品的同时滋补保健身体。本发明的固体饮料以蓝莓味主要原材料,先提取出蓝莓中的花色苷等易受高温影响的保健成分,将蓝莓浆液与其他原材料经磨浆、均质、喷雾干燥等工艺制成固体粉末,与提取出的花色苷混合,最大限度地保留了蓝莓中的营养成分,成品冲泡后果味香浓,其中添加的荸荠、槐花、马齿苋等食材具有清凉解暑、生津止渴的功效。
具体实施方式
一种生津止渴的蓝莓果味饮料,由以下重量份的原料组成:蓝莓240、桑葚68、燕麦麸皮粉24、红芸豆40、荸荠34、枸杞芽22、核桃仁9、沙棘果17、槐花30、芹菜汁11、马齿苋7、水适量。
根据权利要求l所述的生津止渴的蓝莓果味饮料的制备方法,包括如下步骤:
(1)选取新鲜优质的蓝莓流水清洗干净后加适量的水打磨成蓝莓浆液,添加0.05%果胶酶,在35℃条件下酶解3小时,3800r/min速率离心,上清液备用,果渣冷冻干燥后粉碎;
(2)以体积分数为60%的酸性乙醇溶液为溶剂,酸性乙醇中的盐酸体积分数为1%,蓝莓果渣粉与酸性乙醇的料液比为1:50g/mL,在40℃条件下以500W超声波提取40分钟,经大孔树脂吸附得花色苷,果渣留取备用;
(3)红芸豆洗净浸泡5小时捞出,荸荠取果肉,桑葚、枸杞芽、核桃仁、沙棘果、槐花洗净切碎,马齿苋加适量的水煮制20分钟滤去残渣,与蓝莓上清液、蓝莓果渣及除了花色苷的其他剩余成分混合均匀加适量的水打磨成浆,胶磨2次,每次25分钟,在20MPa条件下均质15分钟;
(4)均质后的原料浆液经旋转蒸发仪浓缩至原体积的60%,时间为40分钟,添加浓缩浆液重量份10%玉米淀粉、2%β环状糊精、0.5%低聚异麦芽糖作为助干剂进行喷雾干燥,进风温度为170℃,出风温度为90℃,压力为0.4MPa,得到喷雾干燥粉;
(5)喷雾干燥粉与花色苷混合均匀,添加重量份24%的麦芽糊精,4%的海藻酸钠,0.1%的CMC作为增稠剂,添加7%果葡糖浆,0.9%柠檬酸,1.5%食盐调整口味,以2%PVP作为粘结剂进行制粒,过20目筛,经120℃高温灭菌后分袋密封包装即可。
Claims (2)
1.一种生津止渴的蓝莓果味饮料,其特征在于,由以下重量份的原料组成:蓝莓240-250、桑葚68-70、燕麦麸皮粉24-25、红芸豆40-42、荸荠34-35、枸杞芽22-23、核桃仁9-10、沙棘果17-18、槐花30-32、芹菜汁11-12、马齿苋7-8、水适量。
2.根据权利要求l所述的生津止渴的蓝莓果味饮料的制备方法,其特征在于包括如下步骤:
(1)选取新鲜优质的蓝莓流水清洗干净后加适量的水打磨成蓝莓浆液,添加0.05-0.06%果胶酶,在35-38℃条件下酶解3-4小时,3800-4000r/min速率离心,上清液备用,果渣冷冻干燥后粉碎;
(2)以体积分数为60-65%的酸性乙醇溶液为溶剂,酸性乙醇中的盐酸体积分数为1-2%,蓝莓果渣粉与酸性乙醇的料液比为1:50g/mL,在40-42℃条件下以500-520W超声波提取40-50分钟,经大孔树脂吸附得花色苷,果渣留取备用;
(3)红芸豆洗净浸泡5-6小时捞出,荸荠取果肉,桑葚、枸杞芽、核桃仁、沙棘果、槐花洗净切碎,马齿苋加适量的水煮制20-30分钟滤去残渣,与蓝莓上清液、蓝莓果渣及除了花色苷的其他剩余成分混合均匀加适量的水打磨成浆,胶磨2-3次,每次25-30分钟,在20-25MPa条件下均质15-20分钟;
(4)均质后的原料浆液经旋转蒸发仪浓缩至原体积的60-65%,时间为40-50分钟,添加浓缩浆液重量份10-12%玉米淀粉、2-3%β-环状糊精、0.5-0.6%低聚异麦芽糖作为助干剂进行喷雾干燥,进风温度为170-180℃,出风温度为90-95℃,压力为0.4-0.5MPa,得到喷雾干燥粉;
(5)喷雾干燥粉与花色苷混合均匀,添加重量份24-25%的麦芽糊精,4-5%的海藻酸钠,0.1-0.2%的CMC作为增稠剂,添加7-8%果葡糖浆,0.9-1.0%柠檬酸,1.5-1.8%食盐调整口味,以2-3%PVP作为粘结剂进行制粒,过20-40目筛,经120-130℃高温灭菌后分袋密封包装即可。
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