CN113826793B - 一种具有健脾胃功效的鸡皮果固体饮料及制作方法 - Google Patents
一种具有健脾胃功效的鸡皮果固体饮料及制作方法 Download PDFInfo
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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Abstract
本发明提供一种具有健脾胃功效的鸡皮果固体饮料及制作方法,属于食品加工技术领域。制作方法为:鸡皮果清洗;鸡皮果预冻;鸡皮果的真空冷冻干燥;鸡皮果的粉碎,得到细度为150~200目的鸡皮果粉;鸡皮果酵素粉的制作:a、一次发酵,b、二次发酵,真空冷冻干燥;粗制鸡皮果酵素的酶解;原辅料调配,鸡皮果酵素粉48~58份、桄榔粉35~45份、山药粉10~18份、茯苓粉3~10份、薏米粉4~12份、罗汉果甜苷0.5~3份、卡拉胶0.2~1份、抗坏血酸0.2~1份,混合均匀,包装,得鸡皮果固体饮料。本发明得到的鸡皮果固体饮料营养价值高,具有良好的保健功效,味道香甜,没有苦涩味,并且容易冲调,不易结块。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种具有健脾胃功效的鸡皮果固体饮料及制作方法。
背景技术
细叶黄皮Clausena anisum-olens(Blanco.)Merr,为芸香科柑桔亚科黄皮属植物,又称为鸡皮果、山黄皮,是广西西南部地区壮族群众“药食同源”的经济作物。在壮族的民间用药中,其果实可用于消积去滞、疏通肠胃、祛痰化气,具有引气、健胃、止痛、跌打刀伤、消风肿、去疳积等功能。
据广西大学农学院中心实验室对鸡皮果的营养分析,鲜果含有17种氨基酸,总含量为99.21mg/100g,蛋白质为1.39%,总糖量为9.3%,维生素C为74mg/100g,总固形物17.5/%,总酸度为2.28%,可食率75%,还有丰富的铁、钙等营养元素,营养价值高。
鸡皮果是广西崇左市特有水果,仅龙州县种植的鸡皮果就达2万多亩,总产量达3000万公斤,为该县的主要经济作物之一。鸡皮果是广西崇左市特色农业提升工程中重点提升产业之一,它的市场价值和潜力是巨大的,但目前鸡皮果加工规模不大,其加工仅停留在腌制的层面,科技含量不高,产品形式不能很好表现热带亚热带果蔬的风味特征,营养物质流失严重,产品竞争力不强,缺乏高值化利用技术,进一步地制约了广西鸡皮果加工产业化规模与健康发展,难以实现增收目的。
综上可知,鸡皮果虽然具有较高的营养和保健价值,却因为深加工技术的不足,致使目前鸡皮果存在开发利用价值低的显著问题。同时,申请人经调查发现,目前市场上的固体饮料,一般仅以普通饮料使用,既可以作为饮料同时又具有健脾胃功效的固体饮料很少有。本申请人意在研究一种具有健脾胃功效的鸡皮果固体饮料,以弥补目前的市场空白。
【发明内容】
本发明的发明目的在于:针对上述存在的问题,提供一种具有健脾胃功效的鸡皮果固体饮料及制作方法,本发明制备的鸡皮果固体饮料中利用了鸡皮果全果,加工工艺营养损失少,因此营养价值高,具有良好的保健功效,产品经科学的工艺生产得到,味道香甜,没有苦涩味,并且容易冲调。
为了实现上述目的,本发明采用的技术方案如下:
一种具有健脾胃功效的鸡皮果固体饮料的制作方法,包括以下步骤:
(1)鸡皮果的选择和清洗:选取果实完好的鸡皮果作为原料,用清水洗净、沥干;
(2)鸡皮果的预冻:将沥干的鸡皮果放入冰箱内预冻24h以上;
(3)鸡皮果的真空冷冻干燥:将预冻好的鸡皮果放入真空冷冻干燥机中进行真空冷冻干燥,使鸡皮果的干燥率达29~31%;
(4)鸡皮果的粉碎:将冷冻干燥后的鸡皮果进行粗粉碎,然后进行超微粉碎,得到细度为150~200目的鸡皮果粉,待用;
(5)鸡皮果酵素粉的制作:
a、一次发酵:按重量份称取洗净的鸡皮果80~100份,加入0~50份纯净水,放入破壁机中进行破壁打碎,得物料A,将打碎的物料A放入发酵罐中,加入白糖,白糖的质量为物料A总质量的20~25%,得物料B,将物料B在温度为85~90℃的条件下杀菌,杀菌时间为15~20min,随后冷却,向物料B中加入葡萄酒·果酒专用酵母,葡萄酒·果酒专用酵母的加入重量为物料B总重量的0.7~1.2%,得物料C,将得到的物料C放入发酵箱中,在温度为20~35℃下发酵,发酵时间为85~100h,得一次发酵产物D;
b、二次发酵:向一次发酵产物D中加入白糖,白糖的加入量为物料D总质量的18~23%,得物料E,对物料E进行杀菌,随后冷却,向物料E中加入果蔬酵素发酵剂,果蔬酵素发酵剂的加入重量为物料E总重量的1.0~2.0%,得物料F,将物料F放入发酵箱中,在温度为32~37℃的条件下发酵,发酵时间为24~48h,得粗制鸡皮果酵素;
c、按重量份取上述制好的粗制鸡皮果酵素80~100份,加入酶解剂0.4~1.2份,在40~50℃下酶解5~10h,得鸡皮果酵素;
d、按重量份取上述制好的鸡皮果酵素20~25份,与步骤(4)制好的鸡皮果粉3~8份搅拌均匀,放入冰箱内冷冻24h~28h,得鸡皮果酵素粉;
(6)原辅料调配
准备好超细粉碎的桄榔粉、山药粉、茯苓粉、薏米粉,以及罗汉果甜苷、卡拉胶、抗坏血酸;按照重量份为鸡皮果酵素粉48~58份、桄榔粉35~45份、山药粉10~18份、茯苓粉3~10份、薏米粉4~12份、罗汉果甜苷0.5~3份、卡拉胶0.2~1份、抗坏血酸0.2~1份的比例混合均匀,包装,得鸡皮果固体饮料。
优选地,所述步骤(1)中果实完好的鸡皮果是指色泽鲜艳、无破损、质量好、无虫害的鸡皮果。
优选地,所述物料C在发酵过程中,每间隔4~6h排一次气。
优选地,所述酶解剂是果胶酶与纤维酶按重量比为1:1复配而成。
优选地,所述真空冷冻干燥的温度均为-28℃至-33℃。
优选地,所述物料B和物料E是在温度为85~90℃的水浴中进行杀菌,杀菌时间为15~20min。
优选地,所述桄榔粉、山药粉、茯苓粉、薏米粉的细度为150~200目。
本发明所用的鸡皮果,具有消食健胃、理气健脾、行气止痛等功效。研究发现,鸡皮果果仁挥发油对金黄色葡萄球菌、大肠杆菌、枯草杆菌及杀螟杆菌具有较强的抑制作用,比食品常用的防腐剂山梨酸钾抑菌作用强;发明人还研究了鸡皮果果仁的乙醇提取物的抑菌作用,其对金黄色葡萄球菌、大肠杆菌、绿脓杆菌、杀螟杆菌及枯草杆菌抑制作用较强。因此,果实中的抑菌成份及抗氧化成份很有可能只存在于果仁或大部分存在果仁中。但由于鸡皮果果仁具有较大的苦涩味,传统加工中果仁被丢弃掉,据统计,仅龙州县每年丢弃的果仁就达上千万公斤,造成极大的浪费。本申请人发明的鸡皮果固体饮料,是用带果仁、果皮的果实做成的产品,不仅能保留营养和功能性成份,具有更佳的抑菌及抗氧化效果;通过两步发酵的方法使果仁脱苦脱涩,充分利用了鸡皮果果仁,获得一种口感较好的风味食品。
桄榔粉是广西崇左市龙州县的传统特产,是森林营养食品中之珍品。桄榔粉味甘平,具有无脂、低热能、高纤维等特点,并含有铜、铁、锌等多种人体必需的微量元素,食用方便,鲜美爽口,老幼皆宜,是原生态食品,民间用于调理脾胃,效果良好,补益虚赢损,腰脚乏力,久服轻身辟谷。
山药含有淀粉酶、多酚氧化酶等物质,是四大怀药之一,药食同源植物,它有健脾利湿、安神、行脾的作用,帮助脾胃消化吸收功能,是一味平补脾胃的药食两用之品。临床上常与胃肠饮同用治脾胃虚弱、食少体倦、泄泻等病症。
薏米被誉为“世界禾本植物之王”,薏米营养丰富,含有薏苡仁油、薏苡仁脂、固醇、氨基酸、精氨酸等多种氨基酸成分和维生素B1、碳水化合物等营养成分、具有利水渗湿、健脾止泻、清热解毒的功效。
茯苓含有丰富的蛋白质、维生素C、维生素E和微量元素,能够抑制肿瘤细胞的产生,具有消水、利肿及健脾的作用。
鸡皮果、桄榔粉、山药、薏米及茯苓均有健脾胃功效,混合后做成固体饮料,其健脾胃功效更佳;而且体积小,方便携带,减少运输成本。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1、本发明健脾开胃的鸡皮果固体饮料在制备过程中,鸡皮果经过添加酵母菌进行一次发酵,一次发酵产物再通过添加酵素粉进行二次发酵,可以消除鸡皮果果仁的苦涩味道,从而能充分利用鸡皮果全果,避免果仁的大量浪费,同时保留了抑菌及抗氧化的功能性成分,提高鸡皮果的应用价值和营养应用价值。
2、本发明健脾开胃的鸡皮果固体饮料含鸡皮果酵素粉,酵素是一种具有多种营养生物活性的功能性产品,因而提高了其功能性;鸡皮果及鸡皮果酵素利用真空冷冻方法进行烘干,减少了营养成分的丢失;固体饮料以鸡皮果酵素粉、桄榔粉、山药、薏米及茯苓混合得到,运用“君臣佐使”关系进行配伍,其中鸡皮果为君,具有消食健胃、理气健脾的功效,用于食积不化,脘胀腹满;桄榔粉为臣,补益虚赢损;以山药、薏米及茯苓为佐,进行健脾运化祛湿,利用它们的相使作用,提高了健脾胃功效,长期饮用对食欲不振、胃脘胀满、食积不消、脾胃虚弱、腹泻等症状有明显的调节作用,且符合药食同源的养生理念,为人们提供一种具有保健作用的食品,可供日常食用。本发明用非营养型甜味剂--罗汉果甜苷取代了营养型甜味剂,成为低热量饮料,有利于人体健康。
3、经过二次发酵后的粗制鸡皮果酵素具有较大的粘性,不便于加工,且不经过酶解步骤做成的固体饮料很容易吸潮结块,本发明通过将粗制鸡皮果酵素进行酶解,消除其较大粘性,便于加工,然后再真空冷冻干燥,最后得到的成品不再容易结块,方便保存,延长保存期。在制备鸡皮果酵素粉时,鸡皮果酵素如果直接真空冷冻干燥,容易结块,不易粉碎,本发明在真空冷冻干燥前加入少量鸡皮果粉,解决了其结块的问题,不用添加化学抗凝剂或分散剂,提高了固体饮料的安全性,且使得产品更容易冲调。
4、本发明将鸡皮果制作成固体饮料,制作工艺简单,方法可行,投入低,生产效率高,很容易产业化,容易解决鸡皮果产量过剩的问题。鸡皮果、桄榔粉都是广西崇左市的特色食品,本专利发明的固体饮料突显地方特色及风味。
5、鸡皮果地域性、季节性强,一年一产,是稀有的水果品种。但鸡皮果很容易腐烂,八成熟的鸡皮果摘下后,常温下只能保藏3~4天,因此崇左市以外的地方很难买到鸡皮果。为了能使其在市场上长期流通,当地人加入大量的食盐或白糖腌制成调味酱,而高糖高盐的调味酱不利于身体健康,难以满足人们的需求,销售量有限。本发明把鸡皮果做成固体饮料,产品干燥不易腐败变质,利于储藏,不仅解决了鸡皮果不易保藏的问题,还可作为功能性食品在市面上长期流通,满足人们对健康食品的需求。
【具体实施方式】
为了更清楚地表达本发明,以下通过具体实施例对本发明作进一步说明。本发明中的干燥率为(样品干燥后的质量/样品干燥前的质量)计算的,本发明中的葡萄酒·果酒专用酵母购买自安琪酵母股份有限公司,本发明中的果蔬酵素发酵剂购买自安琪酵母股份有限公司。
实施例1
本实施例制备一种具有健脾胃功效的鸡皮果固体饮料,具体包括以下步骤:
(1)鸡皮果的选择和清洗:选取色泽鲜艳、无破损、质量好、无虫害的鸡皮果作为原料,用清水洗净、沥干;
(2)鸡皮果的预冻:将沥干的鸡皮果放入冰箱内预冻24h;
(3)鸡皮果的真空冷冻干燥:将预冻好的鸡皮果放入真空冷冻干燥机中进行真空冷冻干燥,真空冷冻干燥的温度为-28℃,使鸡皮果的干燥率达29%,经过上述真空冷冻干燥后的鸡皮果浸泡在70℃的水里15min,复水率可达44~49%;
(4)鸡皮果的粉碎:将冷冻干燥后的鸡皮果先进行粗粉碎,粗粉碎的颗粒大小不作要求,然后进行超微粉碎,得到细度为150~200目、浅绿色、香味浓郁的的鸡皮果粉,待用;该鸡皮果粉持水力达1.6~2.2g/g,溶解性0.6~0.8g/g;
(5)鸡皮果酵素粉的制作:
a、一次发酵:按重量份称取洗净的鸡皮果80份,加入0份纯净水,放入破壁机中进行破壁打碎,得物料A,将打碎的物料A放入发酵罐中,加入白糖,白糖的质量为物料A总质量的20%,得物料B,将物料B在温度为85℃的条件下杀菌,杀菌时间为20min,随后冷却,向物料B中加入葡萄酒·果酒专用酵母,葡萄酒·果酒专用酵母的加入重量为物料B总重量的0.7%,得物料C,将得到的物料C放入发酵箱中,在温度为20~35℃下发酵,发酵时间为85h,得一次发酵产物D;
b、二次发酵:向一次发酵产物D中加入白糖,白糖的加入量为物料D总质量的18%,得物料E,对物料E进行杀菌,随后冷却,向物料E中加入果蔬酵素发酵剂,果蔬酵素发酵剂的加入重量为物料E总重量的1.0%,得物料F,将物料F放入发酵箱中,在温度为32~37℃的条件下发酵,发酵时间为24h,得粗制鸡皮果酵素;
c、按重量份取上述制好的粗制鸡皮果酵素80份,加入酶解剂0.4份,在40℃下酶解5h,得鸡皮果酵素;所述酶解剂是果胶酶与纤维酶按重量比为1:1复配而成;
d、按重量份取上述制好的鸡皮果酵素20份,与步骤(4)制好的鸡皮果粉3份搅拌均匀,放入-15±1℃冰箱内冷冻24h~28h,在温度为-28℃的条件下真空冷冻干燥25h,得鸡皮果酵素粉;
(6)原辅料调配
准备好超细粉碎的细度为150~200目的桄榔粉、山药粉、茯苓粉、薏米粉,以及辅料罗汉果甜苷、卡拉胶、抗坏血酸;按照重量份为鸡皮果酵素粉48份、桄榔粉35份、山药粉10份、茯苓粉3份、薏米粉4份、罗汉果甜苷0.5份、卡拉胶0.2份、抗坏血酸0.2份的比例混合均匀,包装,得鸡皮果固体饮料。
实施例2
本实施例制备一种具有健脾胃功效的鸡皮果固体饮料,具体包括以下步骤:
(1)鸡皮果的选择和清洗:选取色泽鲜艳、无破损、质量好、无虫害的鸡皮果作为原料,用清水洗净、沥干;
(2)鸡皮果的预冻:将沥干的鸡皮果放入冰箱内预冻30h;
(3)鸡皮果的真空冷冻干燥:将预冻好的鸡皮果放入真空冷冻干燥机中进行真空冷冻干燥,真空冷冻干燥的温度为-30℃,使鸡皮果的干燥率达30%,经过上述真空冷冻干燥后的鸡皮果浸泡在70℃的水里15min,复水率可达44~49%;
(4)鸡皮果的粉碎:将冷冻干燥后的鸡皮果先进行粗粉碎,粗粉碎的颗粒大小不作要求,然后进行超微粉碎,得到细度为150~200目、浅绿色、香味浓郁的的鸡皮果粉,待用;该鸡皮果粉持水力达1.6~2.2g/g,溶解性0.6~0.8g/g;
(5)鸡皮果酵素粉的制作:
a、一次发酵:按重量份称取洗净的鸡皮果90份,加入25份纯净水,放入破壁机中进行破壁打碎,得物料A,将打碎的物料A放入发酵罐中,加入白糖,白糖的质量为物料A总质量的22%,得物料B,将物料B在温度为88℃的条件下杀菌,杀菌时间为18min,随后冷却,向物料B中加入葡萄酒·果酒专用酵母,葡萄酒·果酒专用酵母的加入重量为物料B总重量的0.9%,得物料C,将得到的物料C放入发酵箱中,在温度为20~35℃下发酵,发酵时间为92h,得一次发酵产物D;
b、二次发酵:向一次发酵产物D中加入白糖,白糖的加入量为物料D总质量的20%,得物料E,对物料E进行杀菌,随后冷却,向物料E中加入果蔬酵素发酵剂,果蔬酵素发酵剂的加入重量为物料E总重量的1.5%,得物料F,将物料F放入发酵箱中,在温度为32~37℃的条件下发酵,发酵时间为36h,得粗制鸡皮果酵素;
c、按重量份取上述制好的粗制鸡皮果酵素90份,加入酶解剂0.9份,在45℃下酶解8h,得鸡皮果酵素;所述酶解剂是果胶酶与纤维酶按重量比为1:1复配而成;
d、按重量份取上述制好的鸡皮果酵素22份,与步骤(4)制好的鸡皮果粉5份搅拌均匀,放入-17±1℃的冰箱内冷冻36h,在温度为-30℃的条件下真空冷冻干燥22h,得鸡皮果酵素粉;
(6)原辅料调配
准备好超细粉碎的细度为150~200目的桄榔粉、山药粉、茯苓粉、薏米粉,以及辅料罗汉果甜苷、卡拉胶、抗坏血酸;按照重量份为鸡皮果酵素粉52份、桄榔粉40份、山药粉15份、茯苓粉8份、薏米粉8份、罗汉果甜苷1.8份、卡拉胶0.8份、抗坏血酸0.5份的比例混合均匀,包装,得鸡皮果固体饮料。
实施例3
(1)鸡皮果的选择和清洗:选取色泽鲜艳、无破损、质量好、无虫害的鸡皮果作为原料,用清水洗净、沥干;
(2)鸡皮果的预冻:将沥干的鸡皮果放入冰箱内预冻36h;
(3)鸡皮果的真空冷冻干燥:将预冻好的鸡皮果放入真空冷冻干燥机中进行真空冷冻干燥,真空冷冻干燥的温度为-33℃,使鸡皮果的干燥率达31%,经过上述真空冷冻干燥后的鸡皮果浸泡在70℃的水里15min,复水率可达44~49%;
(4)鸡皮果的粉碎:将冷冻干燥后的鸡皮果先进行粗粉碎,粗粉碎的颗粒大小不作要求,然后进行超微粉碎,得到细度为150~200目、浅绿色、香味浓郁的的鸡皮果粉,待用;该鸡皮果粉持水力达1.6~2.2g/g,溶解性0.6~0.8g/g;
(5)鸡皮果酵素粉的制作:
a、一次发酵:按重量份称取洗净的鸡皮果100份,加入50份纯净水,放入破壁机中进行破壁打碎,得物料A,将打碎的物料A放入发酵罐中,加入白糖,白糖的质量为物料A总质量的25%,得物料B,将物料B在温度为90℃的条件下杀菌,杀菌时间为15min,随后冷却,向物料B中加入葡萄酒·果酒专用酵母,葡萄酒·果酒专用酵母的加入重量为物料B总重量的1.2%,得物料C,将得到的物料C放入发酵箱中,在温度为20~35℃下发酵,发酵时间为100h,得一次发酵产物D;
b、二次发酵:向一次发酵产物D中加入白糖,白糖的加入量为物料D总质量的23%,得物料E,对物料E进行杀菌,随后冷却,向物料E中加入果蔬酵素发酵剂,果蔬酵素发酵剂的加入重量为物料E总重量的2.0%,得物料F,将物料F放入发酵箱中,在温度为32~37℃的条件下发酵,发酵时间为48h,得粗制鸡皮果酵素;
c、按重量份取上述制好的粗制鸡皮果酵素100份,加入酶解剂1.2份,在50℃下酶解10h,得鸡皮果酵素;所述酶解剂是果胶酶与纤维酶按重量比为1:1复配而成;
d、按重量份取上述制好的鸡皮果酵素20~25份,与步骤(4)制好的鸡皮果粉3~8份搅拌均匀,放入-18℃冰箱内冷冻24h,在温度为-33℃的条件下真空冷冻干燥20h,得鸡皮果酵素粉;
(6)原辅料调配
准备好超细粉碎的细度为150~200目的桄榔粉、山药粉、茯苓粉、薏米粉,以及辅料罗汉果甜苷、卡拉胶、抗坏血酸;按照重量份为鸡皮果酵素粉58份、桄榔粉45份、山药粉18份、茯苓粉10份、薏米粉12份、罗汉果甜苷3份、卡拉胶1份、抗坏血酸1份的比例混合均匀,包装,得鸡皮果固体饮料。
本发明的冲调方法:取若干鸡皮果固体饮料,加入其质量的15~22倍的热开水,水温为75~85℃,搅拌均匀后饮用。
本申请人在研制该健脾胃功效的鸡皮果固体饮料过程中,做了很多试验,以获得更好的营养、口感和冲调性,为了表明本发明方案的优势,现将部分研究方案介绍如下:
对比例1
本对比例与实施例2的不同之处在于没有步骤(1)~(4)中制备鸡皮果粉的步骤,步骤(5)d中没有添加鸡皮果粉的步骤。鸡皮果酵素在进行真空冷冻干燥后,出现了粘结成块、不易粉碎的现象。
对比例2
本对比例制备一种具有健脾胃功效的鸡皮果固体饮料,其与实施例2的不同之处在于步骤(5)a一次发酵中,采用等量的酵素粉代替酵母菌,即进行了两次酵素发酵。
对比例3
本对比例制备一种具有健脾胃功效的鸡皮果固体饮料,其与实施例2的不同之处在于,没有进行步骤5(c)将粗制鸡皮果酵素进行酶解的过程。该制备方法中,步骤5(d)中粗制鸡皮果酵素粘性较大,混合鸡皮果粉后也容易成团,难以分散和加工。
对实施例1~3以及对比例1~3制备得到的固体饮料进行冲调效果和味道评比,取若干鸡皮果固体饮料,加入其质量18倍的热开水,水温为80℃,搅拌均匀后饮用。
实施例1~3和对比例2的饮料容易冲调,搅拌几次即得到了均一的悬浊液,饮料的味道带有鸡皮果的气味香浓、清新爽口,对比例2带有一些苦涩味,为鸡皮果果仁的苦涩味残留导致,说明本发明中通过一次酵母菌发酵和一次酵素粉发酵,能较好地消除果仁的苦涩味,而经历二次酵素粉发酵不能得到较好性状的鸡皮果固体饮料,也不能彻底消除果仁的苦涩味。对比例1和3的固体饮料在冲调过程中出现难以搅匀的疙瘩状物,说明本发明对粗制鸡皮果酵素进行酶解,并在鸡皮果酵素进行真空冷冻干燥前掺入的鸡皮果粉能改变整体的分散性,提高冲调性。
将实施例1~3以及对比例1、3制备得到的产品取等量进行塑料袋密封包装,实施例1~3的产品放置6个月仍然呈粉状,对比例1制得的产品3个月后结块,对比例3的产品15天后即结块,说明对粗制鸡皮果酵素进行酶解能很好地防止最终产品结块。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (8)
1.一种具有健脾胃功效的鸡皮果固体饮料的制作方法,其特征在于,包括以下步骤:
(1)鸡皮果的选择和清洗:选取果实完好的鸡皮果作为原料,用清水洗净、沥干;
(2)鸡皮果的预冻:将沥干的鸡皮果放入冰箱内预冻24h以上;
(3)鸡皮果的真空冷冻干燥:将预冻好的鸡皮果放入真空冷冻干燥机中进行真空冷冻干燥,真空冷冻干燥的温度为-28°C至-33°C,使鸡皮果的干燥率达29~31%;
(4)鸡皮果的粉碎:将冷冻干燥后的鸡皮果先进行粗粉碎,然后进行超微粉碎,得到细度为150~200目的鸡皮果粉,待用;
(5)鸡皮果酵素粉的制作:
a、一次发酵:按重量份称取洗净的鸡皮果80~100份,加入0~50份纯净水,放入破壁机中进行破壁打碎,得物料A,将打碎的物料A放入发酵罐中,加入白糖,白糖的质量为物料A总质量的20~25%,得物料B,将物料B在温度为85~90℃的条件下杀菌,杀菌时间为15~20min,随后冷却,向物料B中加入葡萄酒·果酒专用酵母,葡萄酒·果酒专用酵母的加入重量为物料B总重量的0.7~1.2%,得物料C,将得到的物料C放入发酵箱中,在温度为20~35℃下发酵,发酵时间为85~100h,得一次发酵产物D;
b、二次发酵:向一次发酵产物D中加入白糖,白糖的加入量为物料D总质量的18~23%,得物料E,对物料E进行杀菌,随后冷却,向物料E中加入果蔬酵素发酵剂,果蔬酵素发酵剂的加入重量为物料E总重量的1.0~2.0%,得物料F,将物料F放入发酵箱中,在温度为32~37℃的条件下发酵,发酵时间为24~48h,得粗制鸡皮果酵素;
c、按重量份取上述制好的粗制鸡皮果酵素80~100份,加入酶解剂0.4~1.2份,在40~50 ℃下酶解5~10 h,得鸡皮果酵素;
d、按重量份取上述鸡皮果酵素20~25份,与步骤(4)制好的鸡皮果粉3~8份搅拌均匀,放入冰箱内冷冻24h~28h,再真空冷冻干燥,得鸡皮果酵素粉;
(6)原辅料调配:
准备好超细粉碎的桄榔粉、山药粉、茯苓粉、薏米粉,以及罗汉果甜苷、卡拉胶、抗坏血酸;按照重量份为鸡皮果酵素粉48~58份、桄榔粉35~45份、山药粉10~18份、茯苓粉3~10份、薏米粉4~12份、罗汉果甜苷0.5~3份、卡拉胶0.2~1份、抗坏血酸0.2~1份的比例混合均匀,包装,得鸡皮果固体饮料。
2.根据权利要求1所述的制作方法,其特征在于:所述步骤(1)中果实完好的鸡皮果是指色泽鲜艳、无破损、质量好、无虫害的鸡皮果。
3.根据权利要求1所述的制作方法,其特征在于:所述物料C在发酵过程中,间隔4 ~6h排一次气。
4.根据权利要求1所述的制作方法,其特征在于:所述酶解剂是果胶酶与纤维酶按重量比为1:1复配而成。
5.根据权利要求1所述的制作方法,其特征在于:所述真空冷冻干燥的温度均为-28°C至-33°C。
6.根据权利要求1所述的制作方法,其特征在于:所述物料B和物料E是在温度为85~90℃的水浴中进行杀菌,杀菌时间为15~20min。
7.根据权利要求1所述的制作方法,其特征在于:所述桄榔粉、山药粉、茯苓粉、薏米粉的细度为150~200目。
8.由权利要求1~7任一项所述的制作方法制作得到的具有健脾胃功效的鸡皮果固体饮料。
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