CN106551220A - 一种红薯茎叶饮品的制备方法 - Google Patents
一种红薯茎叶饮品的制备方法 Download PDFInfo
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- CN106551220A CN106551220A CN201510606992.7A CN201510606992A CN106551220A CN 106551220 A CN106551220 A CN 106551220A CN 201510606992 A CN201510606992 A CN 201510606992A CN 106551220 A CN106551220 A CN 106551220A
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种红薯茎叶饮品的制备方法,红薯茎叶的粉碎,红薯茎叶原浆液的制备,红薯茎叶原浆液异味及澄清处理,将制备好的红薯茎叶原液和混合辅料泵入配料缸中进行配料,根据加入混合辅料的不同,可制成无糖型红薯茎叶饮品和普通型红薯茎叶饮品,红薯叶的营养十分丰富,被亚洲蔬菜研究中心列为高营养蔬菜品种,称其为“蔬菜皇后”,采用本发明制备的红薯茎叶饮品预防肥胖症、调整免疫、内分泌、抗癌、抗炎、止血、降糖、解毒、防止夜盲症及便秘等保健功效;同时红薯茎叶中富含的粘液蛋白,能预防心血管***的脂肪沉积,保持动脉血管的弹性,预防冠心病,同时还能防止肝脏和肾脏***萎缩,保持消化道、呼吸道和肠道的通滑。
Description
技术领域
本发明属于食品加工中茎叶饮料加工领域,涉及一种红薯茎叶饮品的制备方法。
背景技术
红薯是我国众多省份均大量种植的农产品,产量很大,红薯茎叶是红薯作物生产中的主要副产品,我国年产红薯叶一亿吨以上,但目前一般多用作禽畜饲料或作为废弃物被抛弃,其经济价值得不到充分的体现。
红薯叶的营养十分丰富,被亚洲蔬菜研究中心列为高营养蔬菜品种,称其为“蔬菜皇后”。经检测表明:红薯叶每百克含蛋白质2.28克,脂肪0.2克,糖4.1克,矿物质钾16毫克,铁3.2毫克,磷34毫克,胡萝卜素6.42毫克,高过胡萝卜,维生素C 0.32毫克。与常见蔬菜比较,矿物质与维生素的含量均居上乘。同时红薯茎叶含有大量的有益化学成分:糖类物质、淀粉、蛋白质、氨基酸、维生素、矿物质、酶的激活剂和抑制剂、β-谷甾醇、木栓酮、乙酰-β-香树脂醇、咖啡酸和榭皮素等。据最新的研究发现,红薯茎叶具有保护视力、预防干眼病、止血、预防动脉硬化、抗癌、抗突变、增强免疫功能、促进新陈代谢、延缓衰老等医疗和保健作用。红薯茎叶含有大量的功能成分:黄酮类化合物、膳食纤维、活性多糖、类胡萝卜素、蛋白复合物等,其中所含的生物活性成分黄酮类化合物是一种良好的活性自由基清除剂,具有调整免疫、内分泌、抗癌、抗炎等多种医疗保健作用,是新兴功能食品中发挥作用的生物活性因子,目前开发较少。
利用红薯茎叶浸提液加工功能性饮料,不仅具有医疗保健作用,而且能够充分利用废弃资源、提高红薯茎叶的经济价值,带动红薯产区经济的发展,而如果利用科学的食品加工技术,将其加工成食品或饮料,将会变废为宝,意义深远。
发明内容
本发明的目的就是提供一种红薯茎叶饮品的制备方法,采用本发明制备的红薯茎叶饮品具有预防肥胖症、调整免疫、内分泌、抗癌、抗炎、止血、降糖、解毒、防止夜盲症及便秘等保健功效;同时红薯茎叶中富含的粘液蛋白,能预防心血管***的脂肪沉积,保持动脉血管的弹性,预防冠心病,同时还能防止肝脏和肾脏***萎缩,保持消化道、呼吸道和肠道的通滑。
本发明采用的技术方案是:一种红薯茎叶饮品的制备方法,其特征在于,包括下面的步骤:
(1)红薯茎叶的粉碎:
将红薯已成熟的异茎叶,经严格选择、去杂、清洗、用90℃~95℃的热水烫2min,热烫后加水护色,冷却至常温,用高速粉碎机将热烫后红薯茎叶粉碎成15-40目,经晾晒干燥,含水量低于14%,用编制袋包装贮存于阴凉通风干燥处。
(2)红薯茎叶原浆液的制备
称取步骤(1)中已粉碎好的红薯茎叶与蒸馏水按照1:8(w/v),在30℃的水浴中加入纤维素酶水解10~20min,纤维素酶的使用量为0.03~0.5%,经硅皂土板框过滤机过滤,得到红薯茎叶酶解液;滤渣加入蒸馏水,滤渣与蒸馏水按照1:6(w/v),在85~100℃的水浴中加热浸提4~6h,减压经硅皂土板框过滤机过滤,得到红薯茎叶浸提液,将红薯茎叶酶解液与红薯茎叶浸提液合并,得到红薯茎叶原浆液。
(3)红薯茎叶原浆液异味及澄清处理:
红薯茎叶原浆液中加入0.03-0.05份β-环糊精(β-CO),通入臭氧1-2g/小时,保持30-40分钟,继续加入0.1%的纤维素酶,于50℃下静置处理3-5小时,使红薯茎叶中的纤维素物质充分水解,不能水解的纤维素物质失去保护而沉淀,抽取上清液经硅皂土板框过滤机过滤,即得红薯茎叶原液。
(4)配料:
将步骤(3)得到的红薯茎叶原液和混合辅料泵入配料缸中进行配料,可得无糖型红薯茎叶饮品和普通型红薯茎叶饮品,其中无糖型红薯茎叶饮品的配方(重量比)为:
红薯茎叶原液30-35份,苹果汁15-20份,山楂汁10-15份,纯净水30-55份,柠檬汁0.05-0.07份,苹果汁0.06-0.08份,柠檬酸0.075-0.0859份,山梨酸钾0.03-0.05份,乙基麦芽酚0.01-0.015份,六偏磷酸钠0.04-0.05份,黄原酸0.04-0.008份,三氯蔗糖0.013-0.015份。
普通型红薯茎叶饮品的配方(重量比)为:红薯茎叶原液35-45份,纯净水55-65份,蔗糖5-8份,蜂蜜1-2份,柠檬汁0.08-0.11份,山梨酸钾0.03-0.05份,黄原胶0.04-0.05份,什锦果味香精0.018-0.022份。
(5)过滤、均质、灭菌:
将配料后的母液经硅藻土板框过滤器过滤后泵入高压均质机均质,均质后的液体直接泵入高压瞬时灭菌器中;
(6)灌装:
将灭菌后的液体泵入恒温高位罐贮存,保持高温灌装,最大程度的保证液体的抗氧化活性,并风干、检验和装箱。
上述红薯茎叶饮品的制备方法中,所述的步骤(3)中加入的纤维素酶为0.1%,于50℃下静置处理3小时。
上述红薯茎叶饮品的制备方法中,硅藻土板框过滤器的过滤精度为200-400目。
上述红薯茎叶饮品的制备方法中,高压均质机的均质压力为50-60kPa,温度为50~70℃,时间为15~25min。
上述红薯茎叶饮品的制备方法中,高压瞬时灭菌的温度为80-120℃,时间为5-10s。
上述红薯茎叶饮品的制备方法中,恒温灌装的温度为85-95℃。
上述红薯茎叶饮品的保质期为6个月。
本发明具有的有益效果如下:
1、本发明用果胶酶处理红薯茎叶原浆液能促使红薯茎叶细胞壁的分解,使得果胶水解黏度下降,可降低滤液黏度,增加红薯茎叶酶解液的体积。
2、本发明通过对红薯茎叶原浆液采用臭氧处理的方法,在不改变红薯茎叶原浆液色泽、口感和保健成分的前提下,有效地去除了饮品中的苦味和涩味,并能起到灭除病菌和寄生虫的作用。
3、本发明红薯茎叶原浆液的制备中采用护色加水冷却的方法,最大程度的保留了红薯茎叶的有效成分。
4、本发明的制作工艺考究,制备的饮品在色泽、外观和口感具有显著的特点,适应了年轻人追求时尚的特点,同时还具有保健功能。
依据本方法制备的红薯茎叶饮品色泽为浅黄褐色,均匀稳定,口感细腻,无异味无涩味,同时保持了红薯茎叶特有的香气。其中普通型红薯茎叶饮品具有淡淡的糖香,无糖型红薯茎叶饮品具有淡淡的苹果香味,饮用两种饮料,具有预防肥胖症、调整免疫、内分泌、抗癌、抗炎、止血、降糖、解毒、防止夜盲症及便秘等保健功效,两种饮品可满足不同人群的保健需求,并极具货架卖点,市场前景广阔。
具体实施方式
实施例一:普通型红薯茎叶饮品
取干燥红薯茎叶,剔除杂质、清洗、用95℃的热水烫2min,热烫后加水护色,冷却,粉碎,与蒸馏水按照1:8(w/v),在30℃的水浴中加入果胶酶水解20min,果胶酶的使用量为0.5%,经硅皂土板框过滤机过滤,得到红薯茎叶酶解液;滤渣加入蒸馏水,滤渣与蒸馏水按照1:6(w/v),在98℃的水浴中加热浸提4h,减压经硅皂土板框过滤机过滤,得到红薯茎叶浸提液,将红薯茎叶酶解液与红薯茎叶浸提液合并,得到红薯茎叶原浆液;
红薯茎叶原浆液中加入0.03-0.05份β-环糊精(β-CO),通入臭氧1g/小时,保持30分钟,继续加入0.1%的纤维素酶,于50℃下静置处理3小时,使红薯茎叶中的纤维素物质充分水解,不能水解的纤维素物质失去保护而沉淀,抽取上清液经硅皂土板框过滤机过滤,即得红薯茎叶原液。
将蔗糖8份,蜂蜜1份,置入不锈钢糖化锅中,加热至85℃,维持30分钟,待蔗糖、蜂蜜充分溶解后,过滤到不锈钢配料缸中,依次加入红薯茎叶原液35份,纯净水65份,柠檬汁0.08份,山梨酸钾0.05份,黄原胶0.05份,什锦果味香精0.018份,充分搅拌15分钟,经硅藻土板框过滤机过滤至真空脱气泵脱气,高压均质机均质(压力50kpa,温度70℃,时间20min),瞬时灭菌(120℃),恒温(85)热灌装,即制的普通型红薯茎叶饮品。
表1为15人小组对普通型红薯茎叶饮品的感官评价结果。
表1:普通型红薯茎叶饮品的感官评价结果
评价项目 | 评价结果 |
色泽 | 呈浅黄褐色 |
香气 | 淡淡的糖香和红薯茎叶特有的香味 |
口感 | 口感细腻、均匀不粘稠,无异味 |
有无涩味 | 无涩味 |
稳定性 | 均匀稳定,无沉淀 |
制成的普通型红薯茎叶饮品在放置6个月后,气味清香,无异味,无刺鼻感,口感适度,清澈透明,无杂质,不浑浊,不分层,无沉淀和漂浮物。
实施例二:无糖型红薯茎叶饮品
取干燥红薯茎叶,剔除杂质、清洗、用95℃的热水烫2min,热烫后加水护色,冷却,粉碎,与蒸馏水按照1:8(w/v),在30℃的水浴中加入果胶酶水解20min,果胶酶的使用量为0.5%,经硅皂土板框过滤机过滤,得到红薯茎叶酶解液;滤渣加入蒸馏水,滤渣与蒸馏水按照1:6(w/v),在98℃的水浴中加热浸提4h,减压经硅皂土板框过滤机过滤,得到红薯茎叶浸提液,将红薯茎叶酶解液与红薯茎叶浸提液合并,得到红薯茎叶原浆液;
红薯茎叶原浆液中加入0.03-0.05份β-环糊精(β-CO),通入臭氧2g/小时,保持40分钟,继续加入0.1%的纤维素酶,于50℃下静置处理5小时,使红薯茎叶中的纤维素物质充分水解,不能水解的纤维素物质失去保护而沉淀,抽取上清液经硅皂土板框过滤机过滤,即得红薯茎叶原液。
抽取30份纯净水置于不锈钢配料缸中,按组分比例量依次投入红薯茎叶原液30份,苹果汁20份,山楂汁10份,柠檬酸0.05份,苹果酸0.06份,柠檬酸钠0.0859份,山梨酸钾0.03份,乙基麦芽酚0.015份,六偏磷酸钠0.04份,黄原酸0.008份,三氯蔗糖0.013份,开启搅拌装置,充分搅拌15分钟,将配好的饮料液泵入硅藻土板框过滤机过滤,并泵入真空脱气泵脱气后泵入不锈钢高位罐,再经高压均质机均质(压力50kpa,温度70℃,时间20min),高温瞬时灭菌,灭菌温度120℃,泵入恒温高位罐贮存,保持温度85℃,热灌装,即制的无糖型红薯茎叶饮品。
表2为20人小组对无糖型型红薯茎叶饮品的感官评价结果。
表2:无糖型红薯茎叶饮品的感官评价结果
评价项目 | 评价结果 |
色泽 | 浅黄褐色 |
香气 | 红薯茎叶特有的香味 |
口感 | 口感细腻,均匀不粘稠,酸甜适宜 |
有无涩味 | 无涩味 |
稳定性 | 均匀稳定,无沉淀 |
制成的无糖型红薯茎叶饮品在放置6个月后,气味清香,无异味,无刺鼻感,口感适度,清澈透明,无杂质,不浑浊,不分层,无沉淀和漂浮物。
Claims (7)
1.本发明一种红薯茎叶饮品的制备方法,其特征在于,包括下面的步骤:
(1)红薯茎叶的粉碎
红薯茎叶经去杂、清洗,用90℃~95℃的热水烫2min,热烫后加水护色,冷却至常温,用高速粉碎机将热烫后红薯茎叶粉碎成15-40目,经晾晒干燥,含水量低于14%,用编制袋包装贮存于阴凉通风干燥处;
(2)红薯茎叶原浆液的制备
称取步骤(1)中已粉碎好的红薯茎叶与蒸馏水按照1:8(w/v),在30℃的水浴中加入果胶酶水解10~20min,果胶酶的使用量为0.03~0.5%,经硅皂土板框过滤机过滤,得到红薯茎叶酶解液;滤渣加入蒸馏水,滤渣与蒸馏水按照1:6(w/v),在85~100℃的水浴中加热浸提4~6h,减压经硅皂土板框过滤机过滤,得到红薯茎叶浸提液,将红薯茎叶酶解液与红薯茎叶浸提液合并,得到红薯茎叶原浆液;
(3)红薯茎叶原浆液异味及澄清处理
红薯茎叶原浆液中加入0.03-0.05份β-环糊精(β-CO),通入臭氧1-2g/小时,保持30-40分钟,继续加入0.1%~0.2%的纤维素酶,于50℃下静置处理3-5小时,使红薯茎叶中的纤维素物质充分水解,不能水解的纤维素物质失去保护而沉淀,抽取上清液经硅皂土板框过滤机过滤,即得红薯茎叶原液;
(4)配料
将步骤(3)得到的红薯茎叶原液和辅料泵入配料缸中进行配料,可得无糖型红薯茎叶饮品和普通型红薯茎叶饮品,其中无糖型红薯茎叶饮品的配方(重量比)为:
红薯茎叶原浆液30-35份,苹果汁15-20份,山楂汁10-15份,纯净水30-55份,柠檬汁0.05-0.07份,苹果汁0.06-0.08份,柠檬酸0.075-0.0859份,山梨酸钾0.03-0.05份,乙基麦芽酚0.01-0.015份,六偏磷酸钠0.04-0.05份,黄原酸0.04-0.008份,三氯蔗糖0.013-0.015份;
普通型红薯茎叶饮品的配方(重量比)为:红薯茎叶原浆液35-45份,纯净水55-65份,蔗糖5-8份,蜂蜜1-2份,柠檬汁0.08-0.11份,山梨酸钾0.03-0.05份,黄原胶0.04-0.05份,什锦果味香精0.018-0.022份。
(5)过滤、均质、灭菌
将配料后的母液经硅藻土板框过滤器过滤后泵入高压均质机均质,均质后的液体直接泵入高压瞬时灭菌器中;
(6)灌装
将灭菌后的液体泵入恒温高位罐贮存,保持高温灌装,最大程度的保证液体的抗氧化活性,并风干、检验和装箱。
2.根据权利要求1所述一种红薯茎叶饮品的制备方法,其特征在于,所述的步骤(3)中加入的纤维素酶为0.1%,于50℃下静置处理3小时。
3.根据权利要求1所述一种红薯茎叶饮品的制备方法,其特征在于,所述的硅藻土板框过滤器的过滤精度为200-400目。
4.根据权利要求1所述一种红薯茎叶饮品的制备方法,其特征在于,所述的高压均质机的均质压力为50-60kPa,温度为50~70℃,时间为15~25min。
5.根据权利要求1所述一种红薯茎叶饮品的制备方法,其特征在于,所述的高压瞬时灭菌的温度为80-120℃,时间为5-10s。
6.根据权利要求1所述一种红薯茎叶饮品的制备方法,其特征在于,所述的恒温灌装的温度为85-95℃。
7.根据权利要求1所述的红薯茎叶饮品的制备方法其特征在于,所述的普通型和无糖型红薯茎叶饮品的保质期为6个月。
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CN107173653A (zh) * | 2017-06-10 | 2017-09-19 | 王文友 | 一种去除接骨木籽果汁饮料异味的制备方法 |
CN107410977A (zh) * | 2017-05-23 | 2017-12-01 | 四川省亨润传承农业科技股份有限公司 | 一种以红薯茎叶为原料的富硒食品含片及制备方法 |
CN107439879A (zh) * | 2017-08-23 | 2017-12-08 | 成都大学 | 藜麦青汁饮品的加工方法 |
CN108029914A (zh) * | 2017-12-01 | 2018-05-15 | 安徽小荷农业科技有限公司 | 一种山芋茎叶饮料及其制备方法 |
CN108041370A (zh) * | 2017-12-08 | 2018-05-18 | 安徽鑫乐源食品有限公司 | 一种富含膳食纤维和绿原酸的薯叶保健饮料的加工方法 |
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CN107410977A (zh) * | 2017-05-23 | 2017-12-01 | 四川省亨润传承农业科技股份有限公司 | 一种以红薯茎叶为原料的富硒食品含片及制备方法 |
CN107173653A (zh) * | 2017-06-10 | 2017-09-19 | 王文友 | 一种去除接骨木籽果汁饮料异味的制备方法 |
CN107439879A (zh) * | 2017-08-23 | 2017-12-08 | 成都大学 | 藜麦青汁饮品的加工方法 |
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