CN106962700A - 一种山药浊汁饮料及其制备方法 - Google Patents
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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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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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Abstract
本发明提供了一种山药浊汁饮料及其制备方法,该饮料的配料组分及各组分的质量份为山药浆88~94份、饮用纯净水3~6份、白砂糖1~3份、海藻糖1~3份、D‑异抗坏血酸钠0.1~0.25份、柠檬酸0.05~0.1份、羧甲基纤维素钠0.1~0.2份、黄原胶0.05~0.15份,其中山药浆是将新鲜山药经过去皮、切片、护色、熟化和打浆后制备而成。该饮料的制备工艺步骤包括调配、均质、灌装、杀菌与冷却。本发明所述方法不仅能够简化山药浊汁饮料生产工艺,降低生产成本,而且可最大限度地保留山药的营养和风味,产品色泽洁白,口感细腻,稳定性高。
Description
技术领域
本发明属于饮料生产技术领域,特别涉及一种山药浊汁饮料及其制备方法。
背景技术
山药是一种药食两用的食物,不仅含有碳水化合物、蛋白质、钾、铁、锌及多种B族维生素等营养成分,而且含有粘多糖、皂甙、粘蛋白等活性物质,具有健脾补肺、固肾益精、助五脏、增强免疫力、保护心血管、抗衰老、降血糖等功效。
目前,国内有关山药饮料生产技术的报道较多。如高海生等开发出一种山药混浊汁的生产技术,该饮料的加工步骤包括原料预处理、煮制、打浆、磨浆、调配、脱气、均质、灌装、杀菌等,其中均质是在温度为60℃、压力分别为16.4 MPa和11.8 MPa下进行的;其加工配方为山药原浆50%、白砂糖10%、0.2%羧甲基纤维素钠、0.1%琼脂、柠檬酸0.1%(高海生,柴菊华,李润丰等. 山药混浊汁的加工工艺研究. 食品科学, 2009, 30(20): 130-133)。虽然采用该方法能得到一种具有良好稳定性的山药混浊汁饮料,但是该方法中采用煮制熟化、打浆后磨浆、较高温度下均质的方式容易造成山药中营养及风味物质的损失,制备的饮料具有明显的煮熟味,缺乏山药的特征风味。
CN201310251193.3 公开一种白山药饮料及制备方法,将新鲜的白山药经过蒸熟、制浆、调配、过滤、均质、脱气、灭菌、灌装、二次灭菌等工艺后得到白山药饮料,该饮料具有蒸熟白山药特有的香味,但该方法存在生产工艺复杂、使用的食品添加剂种类过多、产品色泽不佳、口感粘稠的缺欠。采用二次灭菌技术可显著延长山药饮料的保质期,但高温更易加速饮料的褐变,同时还会造成山药的营养成分和风味物质的损失。
发明内容
本发明的目的是克服现有技术的不足,提供一种山药浊汁饮料的制备方法,该方法不仅能够简化生产工艺,降低生产成本,而且可最大限度地保留山药的营养和风味,制备的山药浊汁饮料色泽洁白,口感细腻,稳定性高。
一种山药浊汁饮料,其特征在于该饮料的配料及其质量份为山药浆88~94份、饮用纯净水3~6份、白砂糖1~3份、海藻糖1~3份、D-异抗坏血酸钠0.1~0.25份、柠檬酸0.05~0.1份、羧甲基纤维素钠0.1~0.2份、黄原胶0.05~0.15份;
所述山药浆的制备方法如下:
(1)护色
将预处理山药放入其质量4~6倍的护色液中于95℃~100℃下保持3 min~4 min,捞出后放入饮用纯净水中,漂洗后捞出,得到护色山药片;
(2)熟化
将步骤(1)得到的护色山药片于常压下蒸煮10 min~15 min,得到熟化山药片;
(3)打浆
在步骤(2)得到的熟化山药片中加入其质量6~8倍的饮用纯净水,打浆至粒度180~220µm,得到山药浆。
上述山药浊汁饮料,其制备工艺步骤包括调配、均质、灌装、杀菌与冷却。
上述技术方案步骤(1)中,所述预处理是将新鲜山药清洗去皮后切成厚度为2 mm~4 mm的山药片。
上述技术方案步骤(1)中,所述护色液中含有质量浓度为0.4%~0.6%的柠檬酸、0.4%~0.6%的L-抗坏血酸和0.01%~0.05%的食用盐。
上述技术方案步骤中,所述调配是将白砂糖、海藻糖、D-异抗坏血酸钠、柠檬酸、羧甲基纤维素钠与黄原胶混合均匀,然后加入到定量的饮用纯净水中,充分搅拌溶解后与定量的山药浆混合均匀,得到调配料液。
上述技术方案步骤中,所述均质是将调配料液于20~30 MPa下均质2次,得到均质料液。
上述技术方案步骤中,所述杀菌是将灌装后的饮料于118℃~121℃中保持15 min~25 min。
与现有技术相比,本发明具有以下有益效果:
1、本发明中采用先烫漂护色后进行蒸制熟化和打浆细化的工艺制备山药浆。其中,烫漂护色处理可同时抑制山药的酶促褐变和非酶褐变反应,从而确保山药饮料的色泽洁白;采用蒸制熟化既可减少山药中营养成分及风味物质的损失,有效保留其营养和风味,还能避免煮熟味的产生;打浆细化处理可避免磨浆方式较大的产热作用对山药色泽和风味的不良影响,从而有利于山药色泽和风味的保持。
2、本发明的山药浊汁饮料制备方法中,调配时添加了海藻糖、柠檬酸、D-异抗坏血酸钠、羧甲基纤维素钠和黄原胶,这些辅料的合理搭配使用能够确保山药饮料具有良好的口感和稳定性。其中,海藻糖是一种非还原性双糖,不仅不易发生美拉德反应,对酸和热具有很好的稳定性,而且是一种优良的矫味剂,既可对饮料的香气产生协同增强作用,还能掩盖或消除熟化山药的不良风味,改善其滋味。少量柠檬酸的添加不仅可降低饮料的杀菌强度,有利于山药营养和风味的保留,而且能使山药中淀粉和蛋白质成分在杀菌过程中获得一定程度的降解,从而减少饮料在货架期内发生淀粉老化和蛋白质变性沉淀,提高饮料的稳定性。D-异抗坏血酸钠是一种强抗氧化剂,其添加可有效保护山药饮料中易于氧化的成分,从而保持其风味和色泽的稳定。羧甲基纤维素钠和黄原胶的复配使用可显著提高山药浊汁饮料的悬浮稳定性能。
3、本发明方法加工工艺简单,生产成本低,易于工业化生产。
具体实施方式
下面通过实施例对本发明所述山药浊汁饮料及其制备方法作进一步说明。有必要指出的是下述实施例只用于对本发明的进一步说明,不能理解为对本发明保护范围的限制,该领域的技术人员可以根据上述本发明的内容进行一些非本质的改进和调整。
实施例1
本实施例中,山药浊汁饮料的配料及其质量份为山药浆88 kg、饮用纯净水5.7 kg、白砂糖3 kg、海藻糖3 kg、D-异抗坏血酸钠0.1 kg、柠檬酸0.05 kg、羧甲基纤维素钠0.1 kg、黄原胶0.05 kg;
所述山药浆及山药浊汁饮料的制备方法如下:
(1)护色
将山药清洗去皮后切成2 mm厚的薄片,取15 kg山药片,将其放入60 kg(原料质量4倍)护色液(该护色液由质量浓度为0.4%柠檬酸、0.4%L-抗坏血酸和0.01%食用盐组成)中,于95℃下保持4 min,捞出后将其放入饮用纯净水中,漂洗后捞出,得到护色山药片;
(2)熟化
将步骤(1)得到的护色山药片于常压下蒸煮10 min,得到熟化山药片;
(3)打浆
在步骤(2)得到的熟化山药片与90 kg(原料质量6倍)饮用纯净水混合打浆,打浆至粒度180 µm,得到山药浆;
(4)调配
将白砂糖3 kg、海藻糖3 kg、D-异抗坏血酸钠0.10 kg、柠檬酸0.05 kg、、羧甲基纤维素钠0.10 kg和黄原胶0.05 kg混匀,然后加入到5.7 kg饮用纯净水中,充分搅拌加热溶解后与88 kg山药浆中混合均匀,得到调配料液;
(5)均质
将步骤(4)得到的调配料液于20 MPa下均质2次,得到均质料液;
(6)灌装、杀菌与冷却
将步骤(5)得到的调配料液灌装后于118℃下保持25 min,冷却后得到浑浊山药饮料。
实施例2
本实施例中,山药浊汁饮料的配料及其质量份为山药浆91 kg、饮用纯净水4.6 kg、白砂糖2 kg、海藻糖2 kg、D-异抗坏血酸钠0.18 kg、柠檬酸0.07 kg、羧甲基纤维素钠0.15kg、黄原胶0.1 kg;
所述山药浆及山药浊汁饮料的制备方法如下:
(1)护色
将山药清洗去皮后切成3 mm厚的薄片,取15 kg山药片,将其放入75 kg(原料质量5倍)护色液(该护色液由质量浓度为0.5%柠檬酸、0.5%L-抗坏血酸和0.03%食用盐组成)中,于97℃下保持3.5 min,捞出后将其放入饮用纯净水中,漂洗后捞出,得到护色山药片;
(2)熟化
将步骤(1)得到的护色山药片于常压下蒸煮12 min,得到熟化山药片;
(3)打浆
在步骤(2)得到的熟化山药片与105 kg(原料质量7倍)饮用纯净水混合打浆,打浆至粒度200 µm,得到山药浆;
(4)调配
将白砂糖2 kg、海藻糖2 kg、D-异抗坏血酸钠0.18 kg、柠檬酸0.07 kg、羧甲基纤维素钠0.15 kg和黄原胶0.1 kg混匀,然后加入到4.6 kg饮用纯净水中,充分搅拌加热溶解后与91 kg山药浆中混合均匀,得到调配料液;
(5)均质
将步骤(4)得到的调配料液于25 MPa下均质2次,得到均质料液;
(6)灌装、杀菌与冷却
将步骤(5)得到的调配料液灌装后于119℃下保持20 min,冷却后得到浑浊山药饮料。
实施例3
本实施例中,山药浊汁饮料的配料及其质量份为山药浆94 kg、饮用纯净水3.3 kg、白砂糖1 kg、海藻糖1 kg、D-异抗坏血酸钠0.25 kg、柠檬酸0.1 kg、羧甲基纤维素钠0.2 kg、黄原胶0.15 kg;
所述山药浆及山药浊汁饮料的制备方法如下:
(1)护色
将山药清洗去皮后切成4 mm厚的薄片,取15 kg山药片,将其放入90 kg(原料质量6倍)护色液(该护色液由质量浓度为0.6%柠檬酸、0.6%L-抗坏血酸和0.05%食用盐组成)中,于100℃下保持3 min,捞出后将其放入饮用纯净水中,漂洗后捞出,得到护色山药片;
(2)熟化
将步骤(1)得到的护色山药片于常压下蒸煮15 min,得到熟化山药片;
(3)打浆
在步骤(2)得到的熟化山药片与120 kg(原料质量8倍)饮用纯净水混合打浆,打浆至粒220 µm,得到山药浆;
(4)调配
将白砂糖1 kg、海藻糖1 kg、D-异抗坏血酸钠0.25 kg、柠檬酸0.1 kg、羧甲基纤维素钠0.2 kg和黄原胶0.15 kg混匀,然后加入到3.3 kg饮用纯净水中,充分搅拌加热溶解后与94kg山药浆中混合均匀,得到调配料液
(5)均质
将步骤(4)得到的调配料液于30 MPa下均质2次,得到均质料液;
(6)灌装、杀菌与冷却
将步骤(5)得到的调配料液灌装后于121℃下保持15 min,冷却后得到浑浊山药饮料。
Claims (7)
1.一种山药浊汁饮料,其特征在于该饮料的配料及其质量份为山药浆88~94份、饮用纯净水3~6份、白砂糖1~3份、海藻糖1~3份、D-异抗坏血酸钠0.1~0.25份、柠檬酸0.05~0.1份、羧甲基纤维素钠0.1~0.2份、黄原胶0.05~0.15份;
所述山药浆的制备方法如下:
(1)护色
将预处理山药放入其质量4~6倍的护色液中于95℃~100℃下保持3 min~4 min,捞出后放入饮用纯净水中,漂洗后捞出,得到护色山药片;
(2)熟化
将步骤(1)得到的护色山药片于常压下蒸煮10 min~15 min,得到熟化山药片;
(3)打浆
在步骤(2)得到的熟化山药片中加入其质量6~8倍的饮用纯净水,打浆至粒度180~220µm,得到山药浆。
2.根据权利要求1所述山药浊汁饮料,其特征在于该饮料的制备工艺步骤包括调配、均质、灌装、杀菌与冷却。
3.根据权利要求1所述山药浊汁饮料,其特征在于步骤(1)中所述预处理是将新鲜山药清洗去皮后切成厚度为2 mm~4 mm的山药片。
4.根据权利要求1所述山药浊汁饮料,其特征在于步骤(1)中所述护色液中含有质量浓度为0.4%~0.6%的柠檬酸、0.4%~0.6%的L-抗坏血酸和0.01%~0.05%的食用盐。
5.根据权利要求2所述山药浊汁饮料,其特征在于所述调配是将白砂糖、海藻糖、D-异抗坏血酸钠、柠檬酸、羧甲基纤维素钠与黄原胶混合均匀,然后加入到定量的饮用纯净水中,充分搅拌溶解后与定量的山药浆混合均匀,得到调配料液。
6.根据权利要求2所述山药浊汁饮料,其特征在于所述均质是将调配料液于20~30 MPa下均质2次,得到均质料液。
7.根据权利要求2所述山药浊汁饮料,其特征在于所述杀菌是将灌装后的饮料于118℃~121℃中保持15 min~25 min。
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