CN110367412A - 一种大麦苗苦瓜梨汁复合饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品饮料加工技术领域,尤其涉及一种大麦苗苦瓜梨汁复合饮料及其制备方法,解决了现有技术中的问题,包括以下重量百分比的原料:10%~30%的苦瓜汁、5%~25%的梨汁、10%~50%的大麦汁、白砂糖6%、柠檬酸0.2%、复合稳定剂;复合稳定剂包括以下重量百分比的原料:黄原胶0.01%、羧甲基纤维素钠0.01%;包括以下制备步骤:S1、原料的制备预处理,S2、原料的再处理,S3、原料的调配和均质,S4、原料的罐装、杀菌和冷却。本发明制得的大麦苗苦瓜梨汁复合饮料营养全面、富有大麦苗和苦瓜及梨汁的多重风味、口感柔和,为人们提供了一种营养丰富的健康的饮料,为果蔬加工和应用提供了很好的思路,具有一定的社会效益和经济效益。
Description
技术领域
本发明涉及食品饮料加工技术领域,尤其涉及一种大麦苗苦瓜梨汁复合饮料及其制备方法。
背景技术
大麦(Hordeum Vulgare L.)属大麦属(Hordeum)早熟禾科,是一年生草本植物。大麦苗(Barley Grass,BG)是大麦的幼苗,其中株高为8~15 cm的大麦苗营养最为丰富。大麦苗食疗价值在《本草纲目》中记录,其中提到麦苗具有“味辛、寒凉、无毒;可以醒酒、治疗毒疮;捣碎滤后服用,可以解蛊毒;作韭食,其颜益色。水煮后服用可以消除烦闷,治疗季节性流行病,有利于肠道健康等功效”。研究表明大麦苗具有改善睡眠、防便秘和改善肠胃功能、消炎、降血脂、镇痛、预防动脉粥样硬化及提高免疫力等功效。大麦苗还富含蛋白质和酶类、维生素、矿物质、叶绿素等营养成分。
苦瓜为葫芦科植物,又名锦荔子;是药食两用的食疗佳品。据《生生编》记载, 苦瓜有“除邪热、解劳乏、清心明目、益气壮阳”的作用。所含蛋白质、脂肪、碳水化合物等在瓜类蔬菜中较高, 特别是维生素C含量。苦瓜还含有粗纤维、胡萝卜素、苦瓜甙、磷、铁和多种矿物质、氨基酸及较多的脂蛋白,可促进人体免疫***抵抗癌细胞,经常食用可以增强人体免疫功能。同时苦瓜还含有促进胰岛素分泌的成分,可以帮助控制血糖。
梨含有糖、粗纤维、钙、磷、铁等矿物质和多种维生素,具有降低血压、养阴清热的功效。
本研究以大麦苗,苦瓜,梨为主要原料,配以白砂糖,柠檬酸进行复合饮料的研发,旨在开发出一款保健养颜的健康饮品,为提高辽宁农副产品的加工利用提供新的思路。
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,而提出的一种大麦苗苦瓜梨汁复合饮料及其制备方法。
为了实现上述目的,本发明采用了如下技术方案:
一种大麦苗苦瓜梨汁复合饮料,包括以下重量百分比的原料:10%~30%的苦瓜汁、5%~25%的梨汁、10%~50%的大麦汁、白砂糖6%、柠檬酸0.2%、复合稳定剂;
复合稳定剂包括以下重量百分比的原料:黄原胶0.01%、羧甲基纤维素钠0.01%。
优选的,所述复合饮料的原料包括以下重量百分比的原料:20%的苦瓜汁、20%的梨汁、40%的大麦汁、白砂糖6%、柠檬酸0.2%、复合稳定剂0.02%。
一种大麦苗苦瓜梨汁复合饮料的制备方法,包括以下步骤:
S1、原料的制备预处理:挑选新鲜的,颜色为青绿色的水培大麦苗,将大麦苗洗净后剪成长约10 mm的小段,以便于打浆,挑选新鲜八分熟、颜色为绿色的苦瓜,切成两半,去瓤、去籽、去蒂,将梨洗净,去核,去皮,备用;
S2、原料的再处理:将预处理好的麦苗立即放入100 ℃热水中漂烫90s灭酶护色,烫漂后的麦苗迅速的放入护色液中浸泡5 min护色,将处理好的麦苗按麦苗:水=1:5的比例在电子天平上称重,后续于打浆机中打桨,然后用4层纱布过滤,得麦苗汁;
将苦瓜洗净切片,放入8%盐水中浸泡30min,100℃热水中烫漂1~2min,迅速放入护色液中,按苦瓜:水=2:1的比例打浆,4层纱布过滤得苦瓜汁;
将去皮后的梨切块,护色,放入打浆机打浆,4层纱布过滤得原浆梨汁;
S3、原料的调配和均质:将S2步骤中制备好的原料汁液,按配方依次加入搅拌混匀,并向均质机内添加白砂糖、柠檬酸和复合稳定剂,使原料在均质机中进行均质处理,得到复合饮料;
S4、原料的罐装、杀菌和冷却:将饮料瓶和瓶盖放在高压灭菌锅中杀菌,将处理好的复合饮料灌入饮料瓶中封口,之后在100℃的水浴锅中煮20min灭菌,再捞出放置在室温下,使其自然冷却,贴上标签并标注日期,完成复合饮料的制备。
优选的,所述打桨机型号选择为jyl-y818型九阳破壁料理机,且打浆时间设定为2min~4min。
优选的,所述电子天平型号选择为GL2204-1SCN 型。
优选的,所述均质机型号选择为FJ200-S数显高速均质机。
优选的,所述高压灭菌锅型号选择为LMQ.C-50E型。
本发明的有益效果是:
1、本发明,以大麦苗汁40% ,苦瓜汁20%,梨汁20%,白砂糖 6 %,柠檬酸0.2 %、复合稳定剂0.02%为原料,制得的大麦苗苦瓜梨汁复合饮料营养全面、富有大麦苗和苦瓜及梨汁的多重风味、口感柔和,为人们提供了一种营养丰富的健康的饮料,为果蔬加工和应用提供了很好的思路,具有一定的社会效益和经济效益。
2、本发明,以大麦苗,苦瓜,梨为主要原料,辅以白砂糖,柠檬酸及复合稳定剂,通过单因素筛选及正交试验结合感官评价方法对大麦苗苦瓜梨复合饮料的配方进行研制并筛选出最优工艺参数,所得复合饮料制品口感好,风味足,是一种营养保健的新型天然饮品。
附图说明
图1为本发明提出的一种大麦苗苦瓜梨汁复合饮料及其制备方法的大麦苗汁添加量对感官评分的影响图例;
图2为本发明提出的一种大麦苗苦瓜梨汁复合饮料及其制备方法的苦瓜汁添加量对感官评分的影响图例;
图3为本发明提出的一种大麦苗苦瓜梨汁复合饮料及其制备方法的梨汁添加量对感官评价的影响图例。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例:一种大麦苗苦瓜梨汁复合饮料,包括以下重量百分比的原料:10%~30%的苦瓜汁、5%~25%的梨汁、10%~50%的大麦汁、白砂糖6%、柠檬酸0.2%、复合稳定剂;复合稳定剂包括以下重量百分比的原料:黄原胶0.01%、羧甲基纤维素钠0.01%。
一种大麦苗苦瓜梨汁复合饮料的制备方法,包括以下步骤:
S1、原料的制备预处理:挑选新鲜的,颜色为青绿色的水培大麦苗,将大麦苗洗净后剪成长约10 mm的小段,以便于打浆,挑选新鲜八分熟、颜色为绿色的苦瓜,切成两半,去瓤、去籽、去蒂,将梨洗净,去核,去皮,备用;
S2、原料的再处理:将预处理好的麦苗立即放入100 ℃热水中漂烫90s灭酶护色,烫漂后的麦苗迅速的放入护色液中浸泡5 min护色,将处理好的麦苗按麦苗:水=1:5的比例在电子天平上称重,电子天平型号选择为GL2204-1SCN 型,后续于打浆机中打桨,打桨机型号选择为jyl-y818型九阳破壁料理机,且打浆时间设定为2min~4min,然后用4层纱布过滤,得麦苗汁;
将苦瓜洗净切片,放入8%盐水中浸泡30min,100℃热水中烫漂1~2min,迅速放入护色液中,按苦瓜:水=2:1的比例打浆,4层纱布过滤得苦瓜汁;
将去皮后的梨切块,护色,放入打浆机打浆,4层纱布过滤得原浆梨汁;
S3、原料的调配和均质:将S2步骤中制备好的原料汁液,按配方依次加入搅拌混匀,并向均质机内添加白砂糖、柠檬酸和复合稳定剂,使原料在均质机中进行均质处理,均质机型号选择为FJ200-S数显高速均质机,得到复合饮料;
S4、原料的罐装、杀菌和冷却:将饮料瓶和瓶盖放在高压灭菌锅中杀菌,高压灭菌锅型号选择为LMQ.C-50E型,将处理好的复合饮料灌入饮料瓶中封口,之后在100℃的水浴锅中煮20min灭菌,再捞出放置在室温下,使其自然冷却,贴上标签并标注日期,完成复合饮料的制备;
具体的,按照上述记载的制备大麦苗苦瓜梨汁复合饮料的原料和制备方法,通过单因素筛选及正交试验结合感官评价方法对大麦苗苦瓜梨复合饮料的配方进行研制并筛选出最优工艺参数,单因素实验设计参数的选择如下:
1:固定反应条件为苦瓜汁 20%、梨汁 10%,考察大麦苗汁添加量(10%、20%、30%、40%、50%)对感官评价的影响;
2:固定反应条件为大麦苗汁 40%、梨汁 10%,考察苦瓜汁添加量(10%、15%、20%、25%、30%)对感官评价的影响;
3:固定反应条件为大麦苗汁 40%、苦瓜汁 20%,考察梨汁添加量(5%、10%、15%、20%、25%)对感官评价的影响;
各单因素实验中,稳定剂添加量均为黄原胶 0.01%、羧甲基纤维素钠 0.01%和白砂糖6%,柠檬酸0.2%;
利用单因素进行感官评价的标准和评价结果表如下:
评价标准:以20名经过培训的同学组成感官评价小组,每次评定前均用纯净水漱口,依据澄清度、色泽,口感滋味、香味4个感官指标进行评定。每个样品重复三次,取平均值。满分100分,其中澄清度20分,色泽20分,口感滋味40分,香味20分,按照表1所述的评价标准对试验中的大麦苗苦瓜梨汁复合饮料进行打分,得出最佳参数;
表1:大麦苗-苦瓜-梨汁复合饮料感官评分标准
其中,大麦苗汁添加量对感官评价的影响:大麦苗汁添加量为40%时,感官评价最高为83.5分,此时产品呈鲜绿色,具有浓郁大麦苗清香味。大麦苗汁对产品质量起关键作用,可有效调节风味和色泽,但随着麦苗汁添加量的增加,麦苗味逐渐变浓,麦苗汁所呈现的涩感加重。大麦苗汁添加量过高时,麦苗汁味过浓,掩盖苦瓜和梨特有香气,颜色亦加深变暗,呈深绿色。大麦苗汁添加量较低时,苦瓜和梨汁味浓,缺少大麦苗特有的香气,协调感不佳,大麦苗汁添加量对感官评分的影响图例如图1所示:
苦瓜汁添加量对感官评价的影响:苦瓜汁添加量为20%时,感官评分最高为 88.6 分,产品苦味适中,风味协调,口感最佳。苦瓜添加量过多会增加复合饮料的苦味,对产品口感影响较大。苦瓜汁添加量较高时,苦味突出,掩盖梨汁和麦汁的清香,给人不舒服的感觉。苦瓜汁添加量较低时,毫无苦味,缺乏协调,苦瓜汁添加量对感官评价的影响图例如图2所示:
梨汁添加量对感官评价的影响:梨汁添加量为 20%时,感官评价最高为 91.4 分,复合饮料酸甜适中,具有麦苗、苦瓜,梨特有的香气。梨汁对产品口感影响较大,添加量过少,起不到应有的调节作用,添加量过多,味浓偏甜,影响产品保健的作用。而且对色泽的影响较大,梨汁添加量对感官评价的影响图例如图3所示:
后续,在单因素基础上,根据感官评价为依据设计大麦苗汁添加量(A)、苦瓜汁添加量(B)和梨汁添加量(C)的3因素水平正交试验,因素水平表见表2;
表2 正交试验因素水平表
水平 | A大麦苗汁% | B苦瓜汁% | C梨汁% |
1 | 20 | 20 | 10 |
2 | 30 | 25 | 15 |
3 | 40 | 30 | 20 |
正交实验结果如下表所示:
表3 正交试验结果
试验号 | A大麦苗汁% | B苦瓜汁% | C梨汁% | 感官评价得分 |
1 | 1(20) | 1(20) | 1(10) | 75.2 |
2 | 1 | 2(25) | 2(15) | 85.4 |
3 | 1 | 3(30) | 3(20) | 87.3 |
4 | 2(30) | 1 | 2 | 78.5 |
5 | 2 | 2 | 3 | 84.7 |
6 | 2 | 3 | 1 | 72.3 |
7 | 3(40) | 1 | 3 | 91.2 |
8 | 3 | 2 | 1 | 83.7 |
9 | 3 | 3 | 2 | 82.1 |
K1 | 247.9 | 244.9 | 231.2 | |
K2 | 235.5 | 253.8 | 246 | |
K3 | 257 | 241.7 | 263.2 | |
R | 7.17 | 4.03 | 10.7 |
由表3正交试验结果可知,复合饮料最佳配比为A3B1C3,即大麦苗汁40%、苦瓜汁20%和梨汁20%,为正交试验的第7组试验,此时感官评价分值为91.2分。通过极差分析,各因素对大麦苗苦瓜梨汁复合饮料风味影响的主次顺序为C>A>B,即梨汁>麦苗汁>苦瓜汁。产品呈鲜绿色,酸甜适度,具有麦苗,苦瓜和梨独特香气。
综上所述:通过探讨大麦苗汁和苦瓜汁,梨汁的混合比例、混合汁添加量对饮料感官评价的影响;利用单因素试验和正交试验确定了饮料的最佳配方为:大麦苗汁 40% ,苦瓜汁20%,梨汁20%,白砂糖6 %,柠檬酸0.2 %、复合稳定剂0.02%,在此条件下制得的大麦苗苦瓜梨汁复合饮料营养全面、富有大麦苗和苦瓜及梨汁的多重风味、口感柔和,为人们提供了一种营养丰富的健康的饮料,为果蔬加工和应用提供了很好的思路,有一定的社会效益和经济效益。
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)
1.一种大麦苗苦瓜梨汁复合饮料,其特征在于,包括以下重量百分比的原料:10%~30%的苦瓜汁、5%~25%的梨汁、10%~50%的大麦汁、白砂糖6%、柠檬酸0.2%、复合稳定剂;
复合稳定剂包括以下重量百分比的原料:黄原胶0.01%、羧甲基纤维素钠0.01%。
2.根据权利要求1所述的一种大麦苗苦瓜梨汁复合饮料,其特征在于,所述复合饮料的原料包括以下重量百分比的原料:20%的苦瓜汁、20%的梨汁、40%的大麦汁、白砂糖6%、柠檬酸0.2%、复合稳定剂0.02%。
3.根据权利要求1所述的一种大麦苗苦瓜梨汁复合饮料的制备方法,其特征在于,包括以下步骤:
S1、原料的制备预处理:挑选新鲜的,颜色为青绿色的水培大麦苗,将大麦苗洗净后剪成长约10 mm的小段,以便于打浆,挑选新鲜八分熟、颜色为绿色的苦瓜,切成两半,去瓤、去籽、去蒂,将梨洗净,去核,去皮,备用;
S2、原料的再处理:将预处理好的麦苗立即放入100 ℃热水中漂烫90s灭酶护色,烫漂后的麦苗迅速的放入护色液中浸泡5 min护色,将处理好的麦苗按麦苗:水=1:5的比例在电子天平上称重,后续于打浆机中打桨,然后用4层纱布过滤,得麦苗汁;
将苦瓜洗净切片,放入8%盐水中浸泡30min,100℃热水中烫漂1~2min,迅速放入护色液中,按苦瓜:水=2:1的比例打浆,4层纱布过滤得苦瓜汁;
将去皮后的梨切块,护色,放入打浆机打浆,4层纱布过滤得原浆梨汁;
S3、原料的调配和均质:将S2步骤中制备好的原料汁液,按配方依次加入搅拌混匀,并向均质机内添加白砂糖、柠檬酸和复合稳定剂,使原料在均质机中进行均质处理,得到复合饮料;
S4、原料的罐装、杀菌和冷却:将饮料瓶和瓶盖放在高压灭菌锅中杀菌,将处理好的复合饮料灌入饮料瓶中封口,之后在100℃的水浴锅中煮20min灭菌,再捞出放置在室温下,使其自然冷却,贴上标签并标注日期,完成复合饮料的制备。
4.根据权利要求3所述的一种大麦苗苦瓜梨汁复合饮料的制备方法,其特征在于,所述打桨机型号选择为jyl-y818型九阳破壁料理机,且打浆时间设定为2min~4min。
5.根据权利要求3所述的一种大麦苗苦瓜梨汁复合饮料的制备方法,其特征在于,所述电子天平型号选择为GL2204-1SCN 型。
6.根据权利要求3所述的一种大麦苗苦瓜梨汁复合饮料的制备方法,其特征在于,所述均质机型号选择为FJ200-S数显高速均质机。
7.根据权利要求3所述的一种大麦苗苦瓜梨汁复合饮料的制备方法,其特征在于,所述高压灭菌锅型号选择为LMQ.C-50E型。
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