CN106387538A - 红薯复合饮料及其制备方法 - Google Patents
红薯复合饮料及其制备方法 Download PDFInfo
- Publication number
- CN106387538A CN106387538A CN201610786022.4A CN201610786022A CN106387538A CN 106387538 A CN106387538 A CN 106387538A CN 201610786022 A CN201610786022 A CN 201610786022A CN 106387538 A CN106387538 A CN 106387538A
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- Prior art keywords
- sweet potato
- juice
- preparation
- compound beverage
- mango
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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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
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Abstract
本发明公开了一种红薯复合饮料及其制备方法,其中红薯复合饮料包括25~30wt%的红薯汁、1~5wt%的芒果汁、0.01~6.66wt%的辅料、63.54~70wt%的水。其制备方法包括:将红薯、芒果分别去皮、灭酶、切片、打浆得到红薯汁、芒果汁;将红薯汁、芒果汁混合、离心得到混合果蔬汁;在混合果蔬汁中加入姜酚等辅料得到混合溶液;将混合溶液进行均质、脱气、脉冲电场杀菌、灌装。本发明的红薯复合饮料色泽鲜艳、口感独特、营养丰富具有较好的保健功效,采用姜酚联合高压脉冲电场杀菌技术较好的保留物料中原有的营养成分、色泽、口感等品质。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种富含姜酚的红薯复合饮料及其制备方法。
背景技术
红薯不仅是健康食品,还是祛病的良药。《本草纲目》记载,红薯有补虚乏,益气力,健脾胃,强肾阴的功效。红薯蒸、切、晒、收,充作粮食,称做薯粮,使人长寿少疾。《本草纲目拾遗》说,红薯能补中、和血、暖胃、肥五脏。《金薯传习录》说它有6种药用价值:治痢疾和泻泄;治酒积和热泻;治湿热和黄疸;治遗精和白浊;治血虚和***;治小儿疳积。《陆川本草》说,红薯能生津止渴,治热病口渴。
红薯块根中含有60%~80%的水分,10%~30%的淀粉,5%左右的糖分及少量蛋白质、油脂、纤维素、半纤维素、果胶、灰分等。红薯中富含丰富的胡萝卜素,能提供丰富的维生素A,维生素A含量可高达40mg/100g鲜红薯;红薯所含纤维相当于米面的10倍。红薯中含有较特殊的“粘液蛋白”和“去氢表雄酮”活性物质。含有丰富的粘液蛋白,能保持消化道、呼吸道、关节腔、膜腔的润滑和血管的弹性,可防止物质在动脉管壁上沉积而引起的动脉硬化,可以防止肝及肾脏等器官***的萎缩,可以减缓人体器官的老化,提高肌体免疫力。红薯还含有糖蛋白,具有很好的抗突变、降血脂和增强免疫力的作用。“去氢表雄酮”的生理活性物质,可以预防结肠癌和乳腺癌,对脑细胞和内分泌腺素的活力有很大的促进作用,故能延缓智力衰退和增加人体的抵抗力。
芒果含有丰富的维生素、蛋白质及胡萝卜素等,而且人体必需的微量元素硒、钙、磷、钾等也很高。有“热带水果之王”的美称,营养价值很高。中医认为芒果味甘酸、性良无毒,具有清热生津,解渴利尿,益胃止呕等功能。
杀菌是果汁饮料生产中的一个重要环节。目前,工业生产中对饮料的杀菌处理普遍采用热处理方法(如巴氏杀菌)。传统的热杀菌法虽然能保证食品在微生物方面的安全,但会破坏食品中敏感的营养成分(如Vc),改变果汁的色泽,导致风味劣变、产生热臭和其他一些难以控制的不期望变化(如美拉德褐变),从而造成产品的质量下降。
目前市场上,还没有采用红薯和芒果复配的保健饮料。
发明内容
本发明要解决的技术问题是克服现有技术的不足,提供一种色泽鲜艳、口感独特、营养丰富具有较好的保健功效的红薯复合饮料,还提供了该红薯复合饮料的制备方法,制备工艺采用天然活性杀菌成分姜酚和高压脉冲电场杀菌相结合,较好的保留物料中原有的营养成分、色泽、口感等品质,得到的红薯复合饮料色、香、味俱佳、稳定性好。
为解决上述技术问题,提供了一种红薯复合饮料,所述红薯复合饮料包括25wt%~30wt%的红薯汁、1wt%~5wt%的芒果汁、0.01wt%~6.66wt%的辅料、63.54wt%~70wt%的水。
上述的红薯复合饮料,优选的,所述辅料包括0.01wt%~0.2wt%姜酚、0wt%~0.15wt%的稳定剂、0wt%~6wt%的蔗糖、0wt%~0.21wt%的食品添加剂、0wt%~0.1wt%的山梨酸钾。
上述的红薯复合饮料,优选的,所述食品添加剂包括0wt%~0.04wt%的甜蜜素,0wt%~0.06wt%的柠檬酸,0wt%~0.06wt%的苹果酸,0wt%~0.05wt%的柠檬酸钠。
上述的红薯复合饮料,优选的,所述稳定剂包括0wt%~0.05wt%的CMC、0wt%~0.1wt%的黄原胶。
上述的红薯复合饮料,优选的,所述红薯复合饮料包括27wt%的红薯汁、3wt%的芒果汁、0.05wt%姜酚、6wt%的蔗糖,0.04wt%的甜蜜素,0.06wt%的柠檬酸,0.06wt%的苹果酸,0.05wt%的柠檬酸钠,0.05wt%的CMC、0.1wt%的黄原胶,0.1wt%的山梨酸钾和63.49wt%的水。
作为一个总的技术构思,本发明还提供了一种上述红薯复合饮料的制备方法,所述制备方法具体包括以下步骤:
S1、将红薯、芒果和生姜分别去皮、灭酶、切片、打浆得到红薯汁、芒果汁和生姜汁;
S2、将所述红薯汁、芒果汁和生姜汁混合、离心得到混合果蔬汁;
S3、在所述混合果蔬汁中加入辅料得到混合溶液;
S4、将所述混合溶液进行均质、脱气、杀菌、灌装。
上述的制备方法,优选的,所述红薯和生姜采用热碱液去皮,所述热碱液的质量浓度为3%~6%,温度为90~95℃,所述去皮时间为3~4min。
上述的制备方法,优选的,所述S3具体为:
S3-1、将稳定剂在水中浸泡后,过胶体磨均质得到稳定剂溶液;
S3-2、将蔗糖煮沸后过滤得到糖溶液;
S3-2、将食品添加剂溶解后得到食品添加剂溶液;
S3-3、将山梨酸钾溶解得到山梨酸钾溶液;
S3-4、在所述混合果蔬汁中依次加入糖溶液、稳定剂溶液、食品添加溶液和山梨酸钾溶液混合得到混合溶液。
上述的制备方法,优选的,所述S4步骤中所述均质的压力为20Mpa~35Mpa。
上述的制备方法,优选的,所述灭菌采用超高温瞬时灭菌,所述超高温瞬时灭菌的温度为128℃,时间为3~5s。
与现有技术相比,本发明的优点在于:
(1)本发明提供了一种红薯复合饮料,主要成分包括红薯、木瓜;两种成分的色泽相似,口感风味互补,营养均衡。红薯原料比重大,赋予产品较好的保健功效红薯含有最具抗癌作用的营养物质β-胡萝卜素(维生素A前体)、维生素C和叶酸;丰富的赖氨酸和胡萝卜素,可促使上皮细胞正常成熟,抑制上皮细胞异常分化,消除有致癌作用的氧自由基,阻止致癌物质与细胞核中的蛋白质结合,促进人体免疫力的增强;富含钾、β-胡萝卜素、叶酸、维生素C和维生素B6,这5种成分均有助于预防心血管疾病;含有大量不易被消化酶破坏的纤维素和果胶,能刺激消化液分泌及肠胃蠕动,从而起到通便作用。芒果色泽艳丽,果香浓郁,其β-胡萝卜素含量较高,在热带水果中居首位,赋予产品较好的色泽和风味。因此本饮料营养价值丰富,保健功效作用全面,老少皆宜。
(2)本发明提供了一种红薯复合饮料,在复合饮料中添加了姜酚。姜酚是生姜的主要生物活性成分,生姜之所以呈现多种药用价值主要是因为姜酚在起作用,包括6-姜酚、8-姜酚、10-姜酚、12-姜酚等十余种成分,这些成分分子结构类似,都有β-羟基酮结构。姜酚中以6-姜酚含量最高,其生物活性也最强。姜酚具有杀菌、杀虫、防腐、强心、防治心血管疾病、抗凝血、抗氧化、抗肿瘤、抗炎、抗溃疡、止呕、止晕、抑制***素合成、预防胃黏膜损伤、利胆、护肤美容等十几种生物活性。本发明的红薯复合饮料中天然活性成分——姜酚不仅提供了独特的口感风味,具提神醒脑、驱寒、助消化等保健功能,而且利用了其天然的抑菌、杀菌作用在不影响产品品质和风味的基础上延长饮料产品保质期和货架期。
(3)本发明提供了一种红薯复合饮料的制备方法,采用姜酚联合高压脉冲电场杀菌技术(High-voltage Pulsed Electric Fields,简称PEF)。PEF是将食品置于带有两个电极的处理室中,给予高压电脉冲,形成脉冲电场作用于处理室中的食品,从而杀灭微生物和钝化酶活性,使食品得以长期贮藏。因其安全无害,具有传递均匀、处理时间短、能耗低等特点,对产品的色、香、味和营养成分没有破坏,能保持产品的新鲜度,尤其是在果蔬汁的加工中已显示出特有的优越性,具有良好的应用前景。本发明的红薯复合饮料采用高压脉冲电场杀菌,由于处理温度为常温,时间短、能耗低,对红薯及芒果的色、香、味和营养成分没有破坏,能保持产品的风味。
(4)本发明提供了一种红薯复合饮料的制备方法,有效针对两种原料进行加工,采用微波灭酶有效解决果汁褐变难题;利用CMC和黄原胶提高产品稳定性;解决了现有技术中存在的问题,使制备得到的红薯复合饮料色、香、味俱全,且稳定性好。该法具有良好的应用前景。
具体实施方式
以下结合具体优选的实施例对本发明作进一步描述,但并不因此而限制本发明的保护范围。
实施例
以下实施例中所采用的材料和仪器均为市售。
实施例1:
一种本发明的红薯复合饮料,包括27wt%的红薯汁、3wt%的芒果汁、0.05wt%的姜酚、6wt%的蔗糖,0.04wt%的甜蜜素,0.06wt%的柠檬酸,0.06wt%的苹果酸,0.05wt%的柠檬酸钠,0.05wt%的CMC、0.1wt%的黄原胶,0.1wt%的山梨酸钾和63.49wt%的水。
通过以下方法来制取红薯复合饮料:
1)红薯预处理:在红薯的表皮上用90℃、浓度为4%的NaOH碱液淋3min;然后滚筒去皮。将去皮后的红薯漂洗干净后,在4W/g功率下微波灭酶处理6min,然后将经过灭酶处理后的红薯经切片机切成厚度为2~3mm的红薯片。将红薯片送单道打浆机打浆得到红薯汁。
2)芒果预处理:采用去皮机将芒果去皮,切分成芒果片,将芒果片打浆得到芒果汁。
3)混合:将红薯汁、芒果汁按照质量比为90∶10比例混合得到混合果蔬汁,将混合果蔬汁经离心机在10000rpm下离心15min,排掉红薯、芒果的果蔬渣。
4)配料:称取0.05wt%的姜酚备用。取0.1wt%的黄原胶及0.05wt%的CMC,搅拌均匀配制成稳定剂初液,在稳定剂初液中加入相当于稳定剂初液2倍重量的水,边搅拌边加入,浸泡2小时,通过胶体磨处理2次得到稳定剂溶液。取6wt%的糖,用纯净水溶解并煮沸,然后过滤得到糖溶液。取0.06wt%柠檬酸、0.06wt%苹果酸、0.05wt%柠檬酸钠和0.04wt%甜蜜素混合,用热水溶解过滤得到食品添加剂溶液。取0.1wt%山梨酸钾用热水溶解得到山梨酸钾溶液。在经过步骤3)处理后的混合果蔬汁溶液中依次加入糖溶液、稳定剂溶液、食品添加溶液和山梨酸钾溶液混合,用纯净水补充含量至100wt%得到混合溶液。
5)均质、脱气:将步骤4)的混合溶液在压力为25Mpa下均质、然后脱气,排除氧气。
6)杀菌、灌装:将脱气后的混合溶液在电场强度30kV/cm,处理时间500μs,采用PET瓶进行无菌冷灌装即得。
本实施例的红薯复合饮料理化及微生物指标:总糖:7~8%;总酸:0.12%~0.15%;其他卫生指标符合GB 19297-2003果蔬汁饮料卫生标准。
对比例1
不采用高压脉冲电场杀菌技术对红薯复合饮料杀菌,其余条件与实施例1一致。
对比例2
在红薯复合饮料中不添加姜酚,其余条件与实施例1一致。
研究对比例1和对比例2的红薯复合饮料在冷藏条件下微生物的变化,对饮料中细菌(Mesophilic aerobic bacteria)、嗜冷菌(Psychrophilic bacteria)、酵母和霉菌(Yeasts and molds)的含量进行了分析。表1添加姜酚后红薯复合饮料中微生物含量。
表1添加姜酚后红薯复合饮料中微生物含量(5℃贮藏)
注:ND表示未检出(<2.00log CFU/mL)
从表1可知,姜酚对细菌和嗜冷菌的抑菌效果明显,在7天后均未检出;对酵母和霉菌的抑菌效果较强,在14天后达到未检出。姜酚的抑菌作用可能是其有效的破坏了微生物细胞膜的完整性,引起体内pH失衡、呼吸抑制造成死亡。
表2未添加姜酚PEF杀菌后中微生物变化
注:ND表示未检出(<2.00log CFU/mL)
从表2可知,红薯复合饮料中菌落总数和霉菌酵母的初始菌数量分别为6.52和3.76个对数,经过PEF杀菌处理后,菌落总数、霉菌酵母均小于2个对数,符合国家卫生标准。贮藏过程中菌落总数、霉菌酵母均小于2个对数,证明PEF处理可保证红薯复合饮料的安全性。通过表1和表2的比较,说明本发明采用姜酚和高压脉冲电场杀菌结合有助于保证产品风味质量并实现商业无菌。
对比例3
采用高温瞬时杀菌代替高压脉冲电场杀菌技术对红薯复合饮料杀菌,其余条件与实施例1一致。
比较实施例1与对比例3两者不同杀菌方法对红薯复合饮料颜色的影响,具体结果参见表3。
表3:不同杀菌方式对红薯复合饮料颜色的影响
从表3可知,高温瞬时杀菌(常规)处理后红薯复合饮料的亮度值下降,颜色变暗,a﹡值和b﹡值变化不明显;PEF处理后的红薯复合饮料的L﹡值、变化不显著,表明PEF可能效的保护红薯复合饮料的颜色品质。
分别检测实施例1中红薯复合饮料、以及实施例1中步骤(1)制得的红薯汁、步骤(2)制得的芒果汁的营养成分。
表4;红薯复合饮料的营养成分结果表
营养成分 | 实施例1 | 红薯汁 | 芒果汁 |
碳水化合物 | 27.2g/100g | 24~26g/100g | 7~10g/100g |
膳食纤维 | 2.3g/100g | 1~2g/100g | 1.3~2.5g/100g |
总类胡萝卜素 | 1.9mg/100g | 0.2~1.7mg/100g | 3.26~4.05mg/100g |
Vc | 28.7mg/100g | 24~30mg/100g | 9.12~11.25mg/100g |
总酚 | 3.4mg/100g | 0.5~1.3mg/100g | 15.24~19.7mg/100g |
对原料和饮料中主要功能性成分进行了初步测定。比较分析可见,营养有增强的作用。两种原料中均含有抗氧化和防衰老的功能性成分总类胡罗卜素、Vc和总酚。两种原料中营养成分含量丰富,两者复配可以起到增强和互补。
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揭示如上,然而并非用以限定本发明。任何熟悉本领域的技术人员,在不脱离本发明的精神实质和技术方案的情况下,都可利用上述揭示的方法和技术内容对本发明技术方案做出许多可能的变动和修饰,或修改为等同变化的等效实施例。因此,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做的任何简单修改、等同替换、等效变化及修饰,均仍属于本发明技术方案保护的范围内。
Claims (10)
1.一种红薯复合饮料,其特征在于,所述红薯复合饮料包括25wt%~30wt%的红薯汁、1wt%~5wt%的芒果汁、0.01wt%~6.66wt%的辅料、63.54wt%~70wt%的水。
2.根据权利要求1所述的红薯复合饮料,其特征在于,所述辅料包括0.01wt%~0.2wt%姜酚、0wt%~0.15wt%的稳定剂、0wt%~6wt%的蔗糖、0wt%~0.21wt%的食品添加剂、0wt%~0.1wt%的山梨酸钾。
3.根据权利要求2所述的红薯复合饮料,其特征在于,所述食品添加剂包括0wt%~0.04wt%的甜蜜素,0wt%~0.06wt%的柠檬酸,0wt%~0.06wt%的苹果酸,0wt%~0.05wt%的柠檬酸钠。
4.根据权利要求2所述的红薯复合饮料,其特征在于,所述稳定剂包括0wt%~0.05wt%的CMC、0wt%~0.1wt%的黄原胶。
5.根据权利要求3或4所述的红薯复合饮料,其特征在于,所述红薯复合饮料包括27wt%的红薯汁、3wt%的芒果汁、0.05wt%姜酚、6wt%的蔗糖,0.04wt%的甜蜜素,0.06wt%的柠檬酸,0.06wt%的苹果酸,0.05wt%的柠檬酸钠,0.05wt%的CMC、0.1wt%的黄原胶,0.1wt%的山梨酸钾和63.49wt%的水。
6.一种权利要求1至5中任一项所述红薯复合饮料的制备方法,其特征在于,所述制备方法具体包括以下步骤:
S1、将红薯、芒果分别去皮、灭酶、切片、打浆得到红薯汁、芒果汁;
S2、将所述红薯汁、芒果汁混合、离心得到混合果蔬汁;
S3、在所述混合果蔬汁中加入辅料得到混合溶液;
S4、将所述混合溶液进行均质、脱气、杀菌、灌装。
7.根据权利要求6所述的制备方法,其特征在于,所述红薯采用热碱液去皮,所述热碱液的浓度为3%~6%,温度为90℃~95℃,所述去皮时间为3min~4min;所述红薯采用微波灭酶,所述微波处理的功率为4W/g~6W/g,所述微波处理的时间为4min~6min。
8.根据权利要求6所述的制备方法,其特征在于,所述S3具体为:
S3-1、将稳定剂在水中浸泡后,过胶体磨均质得到稳定剂溶液;
S3-2、将蔗糖煮沸后过滤得到糖溶液;
S3-2、将食品添加剂溶解后得到食品添加剂溶液;
S3-3、将山梨酸钾溶解得到山梨酸钾溶液;
S3-4、在所述混合果蔬汁中依次加入所述糖溶液、稳定剂溶液、食品添加溶液和山梨酸钾溶液混合得到混合溶液。
9.根据权利要求6至8中任一项所述的制备方法,其特征在于,所述S4步骤中所述均质的压力为20Mpa~35Mpa。
10.根据权利要求6至8中任一项所述的制备方法,其特征在于,所述灭菌采用高压脉冲电场杀菌,所述高压脉冲电场杀菌的电场强度达到30kV/cm,处理时间400μs~800μs。
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