CN103549603B - 一种富硒雷竹笋汁饮料及其制备方法 - Google Patents
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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
- 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
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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
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Abstract
本发明公开了一种富硒雷竹笋汁饮料及其制备方法,各组分及其重量百分比为:雷竹笋富硒原浆20~40%;甜味剂1%~15%,甜味剂包括蔗糖、果葡糖浆中的一种或两种的混合物;护色剂0.001%~0.02%;酸味剂0.1g/kg~0.15g/kg;富硒苹果汁2%~20%;余量为水。本发明提供了一种富含硒元素、营养丰富、风味和口感独特,还具有抗氧化功能的纯天然植物果蔬饮料,制得的富硒雷竹笋汁饮料中硒含量达0.05μg/mL。
Description
技术领域
本发明属于绿色有机食品制作技术领域,具体涉及一种富硒雷竹笋汁饮料及其制备方法。
背景技术
硒作为人类必需的微量元素,其重要性已被广泛认识。随着植物各种硒蛋白和含硒蛋白的深入研究,以及硒与食品中其他营养物质相互作用的探索,功能性食品(优良的硒补充剂)的开发将有着极为广阔的前景。中国营养学会推荐的含四种微量元素的黄金搭档,硒就是其中之一。本发明所采用的原料——雷竹笋就是一种富硒植物,除此之外,雷竹笋还是一种粗脂肪含量较少而蛋白质含量较高的食用笋种,是一种优良的森林蔬菜和健美食品。其笋肉白嫩鲜美、味甜不涩、营养丰富、食用方法多,又有一定的药用价值,是蔬菜中的佳品。随着经济发展和人民生活水平提高,越来越多的人喜欢食用污染少、能够强身健体的天然食品,竹笋中雷竹笋成了人们的最佳选择之一,市场对其需求量愈来愈大。据分析,雷竹笋含蛋白质2.65%,脂肪0.49%,总糖量2.50%,粗纤维0.68%,蛋白质中含有18种氨基酸,微量元素铁、钙、磷、镁等和维生素A、C、E、B1、B2、B12等含量也较高。据医籍记载,雷竹笋味甘、微寒、无毒、有消渴、利尿、清肺、化痰的功效,且脂肪、糖类含量低,常吃不易肥胖,所含纤维素能促进肠壁蠕支,增进消化腺分泌,利于消化排泄,减少有害物质滞留肠道。毫无疑问,以雷竹笋为原料制作食品,是目前笋类保健食品的首选原料之一。
富硒苹果中硒元素含量约20~50μg/kg,是普通苹果含量的3~20倍。富硒苹果中的硒是以人体极易吸收的有机硒形态为主而存在,将该优势与雷竹笋的富硒特征结合起来,使得本发明制得的富硒雷竹笋汁饮料中硒含量达0.05μg/mL。此外,研究表明苹果(汁)中的黄酮类化合物与多酚化合物结合在一起具有抗癌作用,该混合物能抑制人体内癌细胞的生长与扩散,从而起到了一定的抗癌作用。而且苹果汁可以提供丰富的营养物质,对儿童生长发育无任何副作用,其中维生素C利于铁离子的吸收,而铁是儿童生长的重要营养之一。苹果汁风味极佳,通过合适的比例与雷竹笋汁调配在一起,在色泽、口感、气味等方面都有很好的效果,以上是本发明选择富硒苹果作为原料的诸多原因。
发明内容
本发明的目的是提供了一种富含硒元素、营养丰富、风味和口感独特的纯天然植物果蔬饮料及其制备方法。
本发明的目的是通过以下方式实现的:
一种富硒雷竹笋汁饮料,各组分及其重量百分比为:
雷竹笋富硒原浆20~40%;
甜味剂1%~15%,甜味剂包括蔗糖、果葡糖浆中的一种或两种的混合物;
护色剂0.001%~0.02%;
酸味剂0.1g/kg~0.15g/kg;
硒元素含量20~50μg/kg的富硒苹果汁2%~20%;
余量为水;
所述的雷竹笋富硒原浆是经过雷竹笋与水的用量比为1g:10~50mL,在70~100℃下水中处理30~50min,然后用螺旋榨汁机进行提取,分离得到上层悬浊液;沉淀上层悬浊液至少30min,分离得到上层清液;取上层清液放入水浴器中,控制上层清液温度为70~90℃,导出上层清液的蒸汽,得富硒液体,沉淀富硒液体至少30min,经膜过滤,过滤粒径0.5~10nm,得雷竹笋富硒原浆;
所述的富硒苹果汁制备过程为:切碎后浸泡在含1~5%抗坏血酸中10~30分钟,取出后榨汁并进行膜过滤而制成,过滤粒径0.5~10nm。
上述富硒雷竹笋汁饮料如改为无糖型则将甜味剂替换为罗汉果甜甙、木糖醇和阿斯巴甜中的一种或几种的混合物;而且甜味剂添加的重量百分比为2%~10%。
所述的护色剂包括异抗坏血酸钠、异抗坏血酸中的一种或两种的混合物;酸味剂包括柠檬酸、苹果酸中的一种或两种的混合物。
所述的富硒雷竹笋汁饮料的制备方法:按照各组分配比将原料混合,采用高压均质机进行均质,均质温度60~70℃,均质压力10~30MPa,粉碎细度在0.1~0.2μm。
本发明的有益效果:
1)由于本发明首次发现雷竹笋是一种能够在富硒土壤中生长良好,而且能很好的富集硒的笋类,同时,雷竹笋在笋类当中也属于营养成分比较丰富的品种,因此选择该笋作为本发明的原
2)本发明人经过大量的试验摸索,总结出一套适合于获取雷竹笋高含量硒的原浆的方法;与富硒苹果汁混合使得制得的富硒雷竹笋汁饮料中硒含量达0.05μg/mL。
3)而且,本发明选取的雷竹笋含蛋白质2.65%,脂肪0.49%,总糖量2.50%,粗纤维0.68%,蛋白质中含有18种氨基酸,微量元素铁、钙、磷、镁等和维生素A、C、E、B1、B2、B12等含量也较高。本发明选取的富硒苹果(汁)中的黄酮类化合物与多酚化合物结合在一起具有抗癌作用,还能提供丰富的营养物质,对儿童生长发育无任何副作用,其中维生素C利于铁离子的吸收,而铁是儿童生长的重要营养之一。本发明将两种主要原料的优势都结合在了一起,使得制备的果蔬饮料是一种营养特别丰富的绿色有机保健食品。
4)苹果汁风味极佳,通过合适的比例与雷竹笋汁调配在一起,在色泽、口感、气味等方面都有很好的效果见表1、表2:
表1有糖型富硒雷竹笋汁饮料(含新鲜苹果汁)与有糖型雷竹笋汁饮料(不含新鲜苹果汁)评分对比
产品名称 | 感官与色泽评分 |
有糖型富硒雷竹笋汁饮料(含新鲜苹果汁) | 86 |
有糖型雷竹笋汁饮料(不含新鲜苹果汁) | 70 |
表2无糖型富硒雷竹笋汁饮料(含新鲜苹果汁)与无糖型雷竹笋汁饮料(不含新鲜苹果汁)评分对比
产品名称 | 感官与色泽评分 |
无糖型富硒雷竹笋汁饮料(含新鲜苹果汁) | 88 |
无糖型雷竹笋汁饮料(不含新鲜苹果汁) | 71 |
最后,本发明为雷竹笋食品的进一步开发提供了理论依据,加速了雷竹笋在食品上的应用,可以使我国的注资资源得到有效的开发利用,从而创造出它应有的社会效益和经济效益。
具体实施方式
以下结合实施例旨在进一步说明本发明,而非限制本发明。
本发明原材料硒含量如下表3:
表3原料的含硒表
实施例1:
本发明选取的雷竹笋采自江西弋阳。将经过去壳清洗并切成块状的新鲜雷竹笋以雷竹笋与水的用量比为1g:10~50mL,在70~100℃下水中处理30~50min,用高效螺旋榨汁机进行提取获得雷竹笋汁原浆,分离得到上层悬浊液;沉淀所述上层悬浊液30min,分离得到上层清液;取上述清液放入水浴器中,控制上层清液温度为70~90℃,导出上层清液的蒸汽,得富硒液体,沉淀所述富硒液体30min,过滤,过滤粒径0.5-10nm,得雷竹笋富硒原浆。硒元素含量20~50μg/kg的富硒苹果汁是将无病毒虫害、无霉烂的新鲜富硒苹果洗净、去皮、去核、切碎后浸泡在含1~5%抗坏血酸中10~30分钟,从水中取出后用榨汁机榨汁并进行膜过滤(过滤粒径0.5~10nm)而制成。以生产1吨有糖型雷竹笋汁饮料计,在一容器中加入250kg新鲜雷竹笋富硒原浆、40kg苹果汁、70kg蔗糖、40kg果葡糖浆、150g柠檬酸,110g异抗坏血酸,用纯净水补足余量并混合均匀而制成混合物。采用脱气机将上述混合物进行脱气,再用高压均质机均质,均质温度60~70℃,均质压力10~30MPa,粉碎细度在0.1~0.2μm。然后立即用灌装机灌装,灌装温度为70℃,之后再121℃的温度下灭菌15分钟即可制成本发明的雷竹笋汁饮料。
实施例2:
将经过去壳清洗并切成块状的新鲜雷竹笋以雷竹笋与水的用量比为1g:10~50mL,在70~100℃下水中处理30~50min,用高效螺旋榨汁机进行提取获得雷竹笋汁原浆;分离得到上层悬浊液;沉淀所述上层悬浊液30min,分离得到上层清液;取上述清液放入水浴器中,控制上层清液温度为70~90℃,导出上层清液的蒸汽,得富硒液体,沉淀所述富硒液体30min,过滤,过滤粒径0.5-10nm,得雷竹笋富硒原浆。硒元素含量20~50μg/kg的富硒苹果汁是将无病毒虫害、无霉烂的新鲜富硒苹果洗净、去皮、去核、切碎后浸泡在含1~5%抗坏血酸中10~30分钟,从水中取出后用榨汁机榨汁并进行膜过滤(过滤粒径0.5~10nm)而制成。以生产1吨无糖型雷竹笋汁饮料计,在一容器中加入250kg新鲜雷竹笋原浆、40kg苹果汁、70kg木糖醇、150g阿斯巴甜、150g柠檬酸,90g异抗坏血酸,用纯净水补足余量并混合均匀而制成混合物。采用脱气机将上述混合物进行脱气,再用高压均质机均质,均质温度60~70℃,均质压力10~30MPa,粉碎细度在0.1~0.2μm。然后立即用灌装机灌装,灌装温度为70℃,之后再121℃的温度下灭菌15分钟即可制成本发明的无糖型雷竹笋汁饮料。
Claims (3)
1.一种富硒雷竹笋汁饮料,其特征在于,各组分及其重量百分比为:
雷竹笋富硒原浆20~40%;
甜味剂1%~15%,甜味剂包括蔗糖、果葡糖浆中的一种或两种的
混合物;
护色剂0.001%~0.02%;
酸味剂0.1g/kg~0.15g/kg;
硒元素含量20~50μg/kg的富硒苹果汁2%~20%;
余量为水;
所述的雷竹笋富硒原浆是经过雷竹笋与水的用量比为1g:10~50mL,在70~100℃下水中处理30~50min,然后用螺旋榨汁机进行提取,分离得到上层悬浊液;沉淀上层悬浊液至少30min,分离得到上层清液;取上层清液放入水浴器中,控制上层清液温度为70~90℃,导出上层清液的蒸汽,得富硒液体,沉淀富硒液体至少30min,经膜过滤,过滤粒径0.5~10nm,得雷竹笋富硒原浆;
所述的富硒苹果汁制备过程为:切碎后浸泡在含1~5%抗坏血酸中10~30分钟,取出后榨汁并进行膜过滤而制成,过滤粒径0.5~10nm;
按照各组分配比将原料混合,采用高压均质机进行均质,均质温度60~70℃,均质压力10~30MPa,粉碎细度在0.1~0.2μm。
2.根据权利要求1所述的富硒雷竹笋汁饮料,其特征在于,
甜味剂替换为罗汉果甜甙、木糖醇和阿斯巴甜中的一种或几种的混合物;而且甜味剂添加的重量百分比为2%~10%。
3.根据权利要求1所述的富硒雷竹笋汁饮料,其特征在于:所述的护色剂包括异抗坏血酸钠、异抗坏血酸中的一种或两种的混合物;酸味剂包括柠檬酸、苹果酸中的一种或两种的混合物。
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