CN106418080A - 景天三七饮品的加工工艺 - Google Patents
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明申请属于饮料加工技术领域,具体公开了一种景天三七饮品的加工工艺,包括以下步骤:(1)景天三七茶叶的制备;(2)景天三七茶汁的制备;(3)糖水的制备;4)调制:将景天三七茶汁、糖水、柠檬酸按照质量份数调配,景天三七茶汁40‑50份、糖水2‑4份、柠檬酸0.1‑0.3份,调配后进行精滤得到混合饮品;(5)杀菌、均质;(6)冷却、罐装。与现有技术相比,本饮品在保持景天三七的营养价值情况下,去除了饮品中的糖分,使景天三七能够给患有糖尿病的人饮用。
Description
技术领域
本发明属于饮料加工技术领域,尤其涉及一种景天三七饮品的加工工艺。
背景技术
景天三七为景天科,景天属多年生肉质草本植物,每百克景天三七嫩茎中水分占87%,蛋白质2.1g,脂肪0.7g、碳水化合物8g、粗纤维1.5g、矿物质1.2g、胡萝卜素2.54mg、有机酸和多种维生素等。同时景天三七还具有散瘀止血、宁心安神、解毒消肿等药物功效。因此景天三七具有的药物功效和营养价值无可替代。
近年来,景天三七作为一种新兴的保健蔬菜受到人们的重视,并有养心茶、费菜汁、酿酒等保健产品用于心血管疾病的防治。由于景天三七中含有大量的碳水化合物,景天三七的碳水化合物中包含单糖、双糖和多糖,主要为葡萄糖、蔗糖和果糖。使景天三七制成的饮品含有大量的糖分,患有糖料病的病人无法食用。
发明内容
本发明的目的在提供一种景天三七饮品的加工工艺,以解决景天三七饮品含糖量过高,患有糖尿病的人无法食用的问题。
为了达到上述目的,本发明的基础方案为:景天三七饮品的加工工艺,包括以下步骤:
(1)景天三七茶叶的制备:选取景天三七鲜叶均匀摊放,使至景天三七鲜叶含水量70%-80%之间;对景天三七鲜叶杀青,再对其进行初步揉捻3-5min,然后使用烘干机将其烘干至含水量在40%-45%之间;再次对景天三七鲜叶进行揉捻至叶片揉破,将其干燥处理至含水量7%-9%,得到景天三七茶叶;
(2)景天三七茶汁的制备:将步骤(1)得到的景天三七茶叶加水浸泡,按照景天三七茶叶:水=1:60-1:70质量份数,浸泡8-10min得到茶水;加入质量为茶水质量的0.2%-0.5%的酵母菌,对茶水进行有氧发酵30-40min;然后在0.50-0.60MPa高压下辅助浸提6-8min,再对茶水进行过滤得到景天三七茶汁;
(3)糖水的制备:将食用糖精:水=1:200-220的质量份数调制得到糖水;
(4)调制:将景天三七茶汁、糖水、柠檬酸按照质量份分数调配,景天三七茶汁40-50份、糖水2-4份、柠檬酸0.1-0.3份,调配后进行精滤得到混合饮品;
(5)杀菌、均质:将步骤(4)获得的混合饮品使用100℃的压力蒸汽灭菌器杀菌20min,再进行高压均质;
(6)冷却、罐装:无菌空冷至25-30℃进行罐装。
采用上述加工工艺加工景天三七饮品时,在景天三七茶叶的制备步骤中,景天三七鲜叶均匀摊放,使景天三七鲜叶被均匀晾干掉部分水分。在景天三七茶汁的制备步骤中,使用酵母菌对浸泡好的茶水进行有发酵30-40min,将茶水中含有糖分充分解成二氧化碳和水。使茶水中不再含有碳水化合物,保证本茶汁能够供患糖尿病的人饮用。在糖水制备过程中,使用糖精兑制糖水,糖精不含碳水化合物,但却有足够的甜度,可使本饮品的饮用者有较好的口感。在调制的步骤中,仅采用景天三七茶汁、糖水、柠檬酸为原料制成本饮品,充分保持了本饮品中景天三七的含量,使本饮品富含景天三七的营养价值和药用价值。与现有技术相比,本饮品在保持景天三七的营养价值情况下,去除了饮品中的糖分,使景天三七能够给患有糖尿病的人饮用。
优选方案一:作为基础方案的优选,所述步骤(1)中杀青采用分子蒸馏杀青;将经过摊放的景天三七鲜叶置于蒸发器中,其中景天三七鲜叶与水的质量份数比为1:4-5,在真空度为0.01-0.04MPa、温度为130℃-145℃、刮板转速为90-100rad/min的条件下蒸馏3-5min。
通过高温,破坏景天三七鲜叶中酶的活性,制止多酚类物质氧化;同时在蒸馏的过程中,景天三七鲜叶中大部分的咖啡因溶出,大部分游离脂肪酸也随水蒸汽而逸出。咖啡因含量过高会影响人体的生理***,咖啡因含量降低,神经衰弱者、孕妇、老人、儿童等特定人群也可饮用;游离脂肪酸的存在会使景天三七茶叶存在陈味感,影响景天三七茶叶的口味,除去游离脂肪酸不仅能改善景天三七茶的滋味,也能加长景天三七茶的保质期。
优选方案二:作为基础方案的优选,所述步骤(2)对茶水过滤采用100目分样筛进行粗滤,然后再用滤纸进行过滤。粗滤可滤掉茶水中大颗粒杂质,便于得到澄清液,使用滤纸过滤可得到高度澄清的景天三七茶汁。
优选方案三:作为基础方案的优选,所述步骤(2)和步骤(3)中水为超滤水或蒸馏水。普通的水中含有金属离子,酚类物质环上的氢容易与金属离子发生反应,生成沉淀或影响风味的物质,因此茶饮料的用水要用蒸馏水或超滤水。
优选方案四:作为基础方案、优选方案一、优选方案二、优选方案三任一项的优选,所述景天三七饮品的整个加工工艺过程中,使用玻璃或者陶瓷用具盛放。金属用具含有金属离子,会与景天三七上的氢反应,因此优选使用玻璃或者陶瓷用具。
附图说明
图1是本发明景天三七饮品的加工工艺实施例的步骤流程图;
图2是图1中景天三七茶叶制备步骤的流程图;
图3是图1中景天三七茶汁制备步骤的流程图。
具体实施方式
下面通过具体实施方式对本发明作进一步详细的说明:
下面以实施例1为例详细描述景天三七的加工工艺,其他实施例和对比例在表1中体现,未示出的部分与实施例1相同。
景天三七饮品的加工工艺过程如图1所示,将糖水和景天三七茶汁混合、杀菌、均质、冷却、罐装,得到景天三七饮品,各步骤具体操作过程如下:
(1)景天三七茶叶的制备:
如图2所示,选取景天三七鲜叶均匀摊放,使景天三七鲜叶的含水量70%;对景天三七鲜叶进行分子蒸馏杀青,即将经过摊放的景天三七鲜叶置于蒸发器中,其中景天三七鲜叶与水的质量份数比为1:3,在真空度为0.02MPa、温度为120℃、刮板转速为80rad/min的条件下蒸馏3min;再对其进行初步揉捻3min,然后使用烘干机将其烘干至含水量在40%;再次对景天三七鲜叶进行揉捻至叶片揉破,将其干燥处理至含水量7%,得到景天三七茶叶;
(2)景天三七茶汁的制备:
如图3所示,将步骤(1)得到的景天三七茶叶加水浸泡,按照景天三七茶叶:水=1:60质量份数浸泡8min得到茶水;加入质量为茶水质量的0.2%的酵母菌,对茶水进行有氧发酵40min;然后在0.5MPa高压下辅助浸提6min,再对茶水采用100目分样筛进行粗滤,然后再用滤纸进行过滤得到景天三七茶汁。
景天三七的茶汁制备过程使用玻璃或者陶瓷用于盛装景天三七茶汁,以保证景天三七茶汁内的物质不和盛放用具发生反应;使用超滤水或蒸馏水浸泡景天三七茶,以保证本饮品的风味。
(3)糖水的制备:将食用糖精:水=1:200的质量份数调制得到糖水;保证糖精充分溶于水中;此过程中水使用使用超滤水或蒸馏水,以保证糖水的口味醇正。
(4)调制:将景天三七茶汁、糖水、柠檬酸按照质量分数调配,景天三七茶汁40份、糖水2份、柠檬酸0.1份,调配后进行精滤得到混合饮品;
(5)杀菌、均质:将步骤(4)获得的混合饮品使用100℃的压力蒸汽灭菌器杀菌20min,再进行高压均质;
(6)冷却、罐装:无菌空冷至25℃进行罐装。
需要注意的是,表1中未体现的参数,在一定范围内均可以实现实施例1中所需达到的要求,这些参数对试验结果影响微小,在此不做具体说明。
表1
分别检测实施例1至对比例3中制成的饮料的各种指标、参数,得出的结果如表2所示:
表2
评分得出的数据为10名品评人员按1-10分评分后得分的平均值,10分为满分。
结论:
1.实施例1与对比例1、实施例1与对比例2对比可以看出,在茶水中加入的酵母菌为茶水质量的较多时,制成的景天三七饮品中葡糖糖、蔗糖、果糖的含量降低。实施例1与对比例1、实施例1与对比例3对比可以看出,在茶水中加入占茶水重量0.3%的酵母菌,可使景天三七饮品中葡糖糖、蔗糖、果糖的含量降至较低,在加入糖水的情况下无苦味,且口感较好。
Claims (5)
1.景天三七饮品的加工工艺,其特征在于,所述景天三七饮品的加工工艺包括以下步骤:
(1)景天三七茶叶的制备:选取景天三七鲜叶均匀摊放,使景天三七鲜叶含水量70%-80%之间;对景天三七鲜叶杀青,再对其进行初步揉捻3-5min,然后使用烘干机将其烘干至含水量在40%-45%之间;再次对景天三七鲜叶进行揉捻至叶片揉破,将其干燥处理至含水量7%-9%,得到景天三七茶叶;
(2)景天三七茶汁的制备:将步骤(1)得到的景天三七茶叶加水浸泡,按照景天三七茶叶:水=1:60-1:70质量份数,浸泡8-10min得到茶水;加入质量为茶水质量的0.2%-0.5%的酵母菌,对茶水进行有氧发酵30-40min;然后在0.5-0.6MPa高压下辅助浸提6-8min,再对茶水进行过滤得到景天三七茶汁;
(3)糖水的制备:将食用糖精:水=1:200-220的质量份数调制得到糖水;
(4)调制:将景天三七茶汁、糖水、柠檬酸按照质量份数调配,景天三七茶汁40-50份:糖水2-4份:柠檬酸0.1-0.3份,调配后进行精滤得到混合饮品;
(5)杀菌、均质:将步骤(4)获得的混合饮品使用100℃的压力蒸汽灭菌器杀菌20min,再进行高压均质;
(6)冷却、罐装:无菌空冷至25-30℃进行罐装。
2.如权利要求1所述的景天三七饮品的加工工艺,其特征在于,所述步骤(1)中杀青采用分子蒸馏杀青;将经过摊放的景天三七鲜叶置于蒸发器中,其中景天三七鲜叶与水的质量份数比为1:3-5,在真空度为0.02-0.05MPa、温度为120-145℃、刮板转速为80-100rad/min的条件下蒸馏3-4min。
3.如权利要求1所述的景天三七饮品的加工工艺,其特征在于,所述步骤(2)对茶水过滤采用100目分样筛进行粗滤,然后再用滤纸进行过滤。
4.如权利要求1所述的景天三七饮品的加工工艺,其特征在于,所述步骤(2)和步骤(3)中水为超滤水或蒸馏水。
5.如权利要求1-4任一项所述的景天三七饮品的加工工艺,其特征在于,所述景天三七饮品的整个加工工艺过程中,使用玻璃或者陶瓷用具盛放。
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