CN107897603A - 一种艾香味粗粮饮料及其制备方法 - Google Patents
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Classifications
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- 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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- A—HUMAN NECESSITIES
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- 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
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- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
本发明公开了一种艾香味粗粮饮料及其制备方法,该饮料包括以下重量份的原料:荞麦3~8份,燕麦3~8份,小米3~8份,绿豆3~8份,艾草汁2~4份,迷迭香提取物0.5~1.5份,木糖醇2~5份,复合维生素1~3份,水900~1100份;该饮料的制备方法包括:S1:粗粮制备成粗粮液;S2:粗粮饮料半成品的制备;S3:半成品的离心、均质、灭菌和灌装。本发明提出的粗粮饮料,营养丰富,含糖量低,适口感好,艾香味回味无穷,无苦涩味,不使用防腐剂,长期饮用可以有助于身心健康,还具有清凉解暑的功效,且制备过程营养成分流失少,重现性好,是一种健康、营养的饮料。
Description
技术领域
本发明涉及食品生产技术领域,尤其涉及一种艾香味粗粮饮料及其制备方法。
背景技术
饮料是指以水为基本原料,由不同的配方和制造工艺生产出来,供人或牲畜直接饮用的液体食品。饮料除提供水分外,由于在不同品种的饮料中含有不等量的糖、酸、乳、钠、脂肪、能量以及各种氨基酸、维生素、无机盐等营养成分,因此有一定的营养,而现有的饮料中普遍糖类含量较多,所以对于糖尿病或肥胖症患者而言是不宜食用的。
艾草为多年生草本植物,《本草纲目》记载:艾以叶入药,性温、味苦、无毒、纯阳之性、通十二经、具回阳、理气血、逐湿寒、止血安胎等功效,亦常用于针灸。故又被称为“医草”,现在台湾地区正流行的“药草浴”,大多就是选用艾草。除此之外,艾草还具有祛寒、清除体内湿气、温养经络的作用。所以在日常生活中我们也经常做成艾草青团、艾草粑粑等食品食用。
粗粮中含有丰富的不可溶性纤维素,有利于保障消化***正常运转。它与可溶性纤维协同工作,可降低血液中低密度胆固醇和甘油三酯的浓度;增加食物在胃里的停留时间,延迟饭后葡萄糖吸收的速度,降低高血压、糖尿病、肥胖症和心脑血管疾病的风险。
基于此,我们提出一种健康的、营养的艾香味粗粮饮料及其制备方法。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的一种艾香味粗粮饮料及其制备方法。
一种艾香味粗粮饮料,包括以下重量份的原料:荞麦3~8份,燕麦3~8份,小米3~8份,绿豆3~8份,艾草汁2~4份,迷迭香提取物0.5~1.5份,木糖醇2~5份,复合维生素1~3份,水900~ 1100份。
优选的,所述的一种艾香味粗粮饮料,包括以下重量份的原料:荞麦3~5份,燕麦3~5份,小米3~5份,绿豆3~5份,艾草汁2~ 4份,迷迭香提取物0.5~1.5份,木糖醇3~5份,复合维生素1~3 份,水900~1100份。
优选的,所述的一种艾香味粗粮饮料,包括以下重量份的原料:荞麦4份,燕麦4份,小米4份,绿豆4份,艾草汁3份,迷迭香提取物1份,木糖醇4份,复合维生素2份,水1000份。
优选的,所述艾草汁的制备方法包括以下步骤:取新鲜艾草洗净,并在温水中浸泡20~40min,取出、沥干,切成1~2cm长的小段,并置于蒸锅上蒸15~25min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,滤液再经高速离心,收集上层澄清液即为艾草汁。
优选的,所述迷迭香提取物的提取方法包括以下步骤:取清洗干净的迷迭香置于提取罐中并用8~10倍量的水提取1~2h,再用5~8 倍量的乙醇提取2~4h,合并滤液,浓缩回收乙醇,浓缩液经灭菌消毒即得迷迭香提取物。
优选的,所述荞麦、燕麦、小米和绿豆的重量份比为1:0.5~ 1.5:0.5~1.5:0.5~1.5。
本发明还提出了一种艾香味粗粮饮料的制备方法,包括以下步骤:
S1:将荞麦、燕麦、小米和绿豆去除杂质,再取相应重量份的荞麦、燕麦、小米和绿豆用清水冲洗3~5次,再放入温水中浸泡3~ 5h,取出沥干再置于反应器内,同时加入三分之一的水,煮沸30~ 60min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,收集滤液,滤渣再放回反应器内,再加入三分之一的水,再煮沸10~30min,再捣碎、滤过,合并滤液,再静止4~6h,收集上清液即为混合粗粮液,备用;
S2:将余量的水煮沸10~30min,停止加热,待温度降至50~60℃时将相应重量份的木糖醇加入到水中,待混合均匀后将S1步骤制备的粗粮液、艾草汁、迷迭香提取物依次加入,搅拌均匀后在加入复合维生素,继续混合3~5min即得粗粮饮料半成品;
S3:粗粮饮料半成品再经3000~5000r/min的转速离心5~ 10min,收集上清液,并置于均质机中均质1~3次,再经灭菌、灌装即得艾香味粗粮饮料成品。
本发明提出的粗粮饮料,营养丰富,含糖量低,适口感好,艾香味回味无穷,且无苦涩味,长期饮用可以有助于身心健康,还具有清凉解暑的功效,原料以水为主要成分,添加了合理比例的荞麦、燕麦、小米和绿豆,含有丰富的赖氨酸、铁、锰、锌、蛋白质、维生素B1、维生素E、可溶性膳食纤维等多种营养元素,原料中使用木糖醇既可以消除艾草的苦涩味,又可以使饮料的适口感增加,且糖粉含量少,肥胖症、糖尿病患者也可饮用,使用范围广;迷迭香提取物的添加可以有效减少防腐剂的使用,起到自然防腐的功效;艾叶汁在制备过程中香气损失小,致使生产的饮料艾香味浓郁,回味无穷;除此之外,艾香味粗粮饮料在制备过程中营养成分流失少,重现性好,是一种健康、营养的饮料。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
实施例一
本发明提出的一种艾香味粗粮饮料,包括以下重量份的原料:荞麦4份,燕麦4份,小米4份,绿豆4份,艾草汁3份,迷迭香提取物1份,木糖醇4份,复合维生素2份,水1000份。
其制备方法,包括以下步骤:
S1:艾草汁的制备方法:取新鲜艾草洗净,并在温水中浸泡30min,取出、沥干,切成1~2cm长的小段,并置于蒸锅上蒸20min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,滤液再经高速离心,收集上层澄清液即为艾草汁;
S2:迷迭香提取物的提取:取清洗干净的迷迭香置于提取罐中并用9倍量的水提取1.5h,再用6倍量的乙醇提取3h,合并滤液,浓缩回收乙醇,浓缩液经灭菌消毒即得迷迭香提取物;
S3:将荞麦、燕麦、小米和绿豆去除杂质,再取相应重量份的荞麦、燕麦、小米和绿豆用清水冲洗4次,再放入温水中浸泡4h,取出沥干再置于反应器内,同时加入三分之一的水,煮沸40min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,收集滤液,滤渣再放回反应器内,再加入三分之一的水,再煮沸20min,再捣碎、滤过,合并滤液,再静止5h,收集上清液即为混合粗粮液,备用;
S4:将余量的水煮沸20min,停止加热,待温度降至55℃时将相应重量份的木糖醇加入到水中,待混合均匀后将S1步骤制备的粗粮液、艾草汁、迷迭香提取物依次加入,搅拌均匀后在加入复合维生素,继续混合4min即得粗粮饮料半成品;
S5:粗粮饮料半成品再经4000r/min的转速离心8min,收集上清液,并置于均质机中均质2次,再经灭菌、灌装即得艾香味粗粮饮料成品。
实施例二
本发明提出的一种艾香味粗粮饮料,包括以下重量份的原料:荞麦8份,燕麦5份,小米8份,绿豆6份,艾草汁4份,迷迭香提取物0.5份,木糖醇2份,复合维生素2份,水1000份。
其制备方法,包括以下步骤:
S1:艾草汁的制备方法:取新鲜艾草洗净,并在温水中浸泡40min,取出、沥干,切成1~2cm长的小段,并置于蒸锅上蒸15min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,滤液再经高速离心,收集上层澄清液即为艾草汁;
S2:迷迭香提取物的提取:取清洗干净的迷迭香置于提取罐中并用10倍量的水提取1.5h,再用5倍量的乙醇提取3h,合并滤液,浓缩回收乙醇,浓缩液经灭菌消毒即得迷迭香提取物;
S3:将荞麦、燕麦、小米和绿豆去除杂质,再取相应重量份的荞麦、燕麦、小米和绿豆用清水冲洗5次,再放入温水中浸泡3h,取出沥干再置于反应器内,同时加入三分之一的水,煮沸60min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,收集滤液,滤渣再放回反应器内,再加入三分之一的水,再煮沸20min,再捣碎、滤过,合并滤液,再静止5h,收集上清液即为混合粗粮液,备用;
S4:将余量的水煮沸20min,停止加热,待温度降至60℃时将相应重量份的木糖醇加入到水中,待混合均匀后将S1步骤制备的粗粮液、艾草汁、迷迭香提取物依次加入,搅拌均匀后在加入复合维生素,继续混合3min即得粗粮饮料半成品;
S5:粗粮饮料半成品再经5000r/min的转速离心10min,收集上清液,并置于均质机中均质2次,再经灭菌、灌装即得艾香味粗粮饮料成品。
实施例三
本发明提出的一种艾香味粗粮饮料,包括以下重量份的原料:荞麦8份,燕麦8份,小米5份,绿豆5份,艾草汁3份,迷迭香提取物1份,木糖醇5份,复合维生素1份,水900份。
其制备方法,包括以下步骤:
S1:艾草汁的制备方法:取新鲜艾草洗净,并在温水中浸泡40min,取出、沥干,切成1~2cm长的小段,并置于蒸锅上蒸25min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,滤液再经高速离心,收集上层澄清液即为艾草汁;
S2:迷迭香提取物的提取:取清洗干净的迷迭香置于提取罐中并用10倍量的水提取1h,再用5倍量的乙醇提取4h,合并滤液,浓缩回收乙醇,浓缩液经灭菌消毒即得迷迭香提取物;
S3:将荞麦、燕麦、小米和绿豆去除杂质,再取相应重量份的荞麦、燕麦、小米和绿豆用清水冲洗3次,再放入温水中浸泡4h,取出沥干再置于反应器内,同时加入三分之一的水,煮沸30min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,收集滤液,滤渣再放回反应器内,再加入三分之一的水,再煮沸30min,再捣碎、滤过,合并滤液,再静止4h,收集上清液即为混合粗粮液,备用;
S4:将余量的水煮沸10min,停止加热,待温度降至50℃时将相应重量份的木糖醇加入到水中,待混合均匀后将S1步骤制备的粗粮液、艾草汁、迷迭香提取物依次加入,搅拌均匀后在加入复合维生素,继续混合3min即得粗粮饮料半成品;
S5:粗粮饮料半成品再经3000r/min的转速离心10min,收集上清液,并置于均质机中均质3次,再经灭菌、灌装即得艾香味粗粮饮料成品。
随机选取200名试喝者,分别对实施例一~三制备的粗粮饮料以及市售饮料进行试喝,并选出最优的口感编号,同时评价试喝的口感,统计结果如下:
实施例一 | 实施例二 | 实施例三 | 市售 | |
口感最优人数 | 65 | 63 | 58 | 14 |
口感最优百分比 | 32.5 | 31.5 | 29 | 7 |
统计结果显示,试喝本实施例一~三制备的粗粮饮料的口感要远优于市售品,且选取实施例一~三制备的粗粮饮料为最优口感的人数接近,表明本发明的制备方法的重现性好,且试喝者90%以上评价实施例一~三制备的粗粮饮料的甜度适宜,无苦涩感。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种艾香味粗粮饮料,其特征在于,包括以下重量份的原料:荞麦3~8份,燕麦3~8份,小米3~8份,绿豆3~8份,艾草汁2~4份,迷迭香提取物0.5~1.5份,木糖醇2~5份,复合维生素1~3份,水900~1100份。
2.根据权利要求1所述的一种艾香味粗粮饮料,其特征在于,包括以下重量份的原料:荞麦3~5份,燕麦3~5份,小米3~5份,绿豆3~5份,艾草汁2~4份,迷迭香提取物0.5~1.5份,木糖醇3~5份,复合维生素1~3份,水900~1100份。
3.根据权利要求1所述的一种艾香味粗粮饮料,其特征在于,包括以下重量份的原料:荞麦4份,燕麦4份,小米4份,绿豆4份,艾草汁3份,迷迭香提取物1份,木糖醇4份,复合维生素2份,水1000份。
4.根据权利要求1所述的一种艾香味粗粮饮料,其特征在于,所述艾草汁的制备方法包括以下步骤:取新鲜艾草洗净,并在温水中浸泡20~40min,取出、沥干,切成1~2cm长的小段,并置于蒸锅上蒸15~25min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,滤液再经高速离心,收集上层澄清液即为艾草汁。
5.根据权利要求1所述的一种艾香味粗粮饮料,其特征在于,所述迷迭香提取物的提取方法包括以下步骤:取清洗干净的迷迭香置于提取罐中并用8~10倍量的水提取1~2h,再用5~8倍量的乙醇提取2~4h,合并滤液,浓缩回收乙醇,浓缩液经灭菌消毒即得迷迭香提取物。
6.根据权利要求1所述的一种艾香味粗粮饮料,其特征在于,所述荞麦、燕麦、小米和绿豆的重量份比为1:0.5~1.5:0.5~1.5:0.5~1.5。
7.一种艾香味粗粮饮料的制备方法,其特征在于,包括以下步骤:
S1:将荞麦、燕麦、小米和绿豆去除杂质,再取相应重量份的荞麦、燕麦、小米和绿豆用清水冲洗3~5次,再放入温水中浸泡3~5h,取出沥干再置于反应器内,同时加入三分之一的水,煮沸30~60min,冷却至室温后置于捣碎机中捣碎,再经纱布过滤,收集滤液,滤渣再放回反应器内,再加入三分之一的水,再煮沸10~30min,再捣碎、滤过,合并滤液,再静止4~6h,收集上清液即为混合粗粮液,备用;
S2:将余量的水煮沸10~30min,停止加热,待温度降至50~60℃时将相应重量份的木糖醇加入到水中,待混合均匀后将S1步骤制备的粗粮液、艾草汁、迷迭香提取物依次加入,搅拌均匀后在加入复合维生素,继续混合3~5min即得粗粮饮料半成品;
S3:粗粮饮料半成品再经3000~5000r/min的转速离心5~10min,收集上清液,并置于均质机中均质1~3次,再经灭菌、灌装即得艾香味粗粮饮料成品。
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