CN103610163B - 一种功能性复合枣酪饮料及其制备方法 - Google Patents
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Abstract
本发明属于饮料食品加工技术领域，具体公开了一种功能性复合枣酪饮料及其制备方法。以重量份计，每100份饮料由下述原料制备而成：红枣30-50份、黑枣20-30份、酸枣15-20份、拐枣5-15份、水苏糖0.2-0.5份、甜味剂0.5-1.2份、枣酪稳定剂0.1-0.3份，余量为水。将称量好的红枣、黑枣、酸枣、拐枣先用水浸泡，清洗干净、拣选以后于热水中漂烫直至枣肉充分软化，去核、打浆，过滤，制得复合枣浆，备用；将枣酪稳定剂和甜味剂用水溶解后与上述复合枣浆混匀，加入水苏糖，搅拌均匀，用水定容，经杀菌、均质、冷却、灌装即得成品。本发明最大限度地保留了红枣、黑枣、酸枣、拐枣的营养成分以及天然风味，是天然、绿色、健康、营养价值很高的功能性枣饮料饮品。
Description
技术领域
本发明属于饮料食品加工技术领域，具体涉及一种功能性复合枣酪饮料及其制备方法。
背景技术
目前我国对红枣、拐枣、酸枣食品都有研究，有人曾经研究过枣饮料和枣酒，研究黑枣的较少。但是目前制作枣饮料口感单一，并且工艺都存共性的缺陷 ：1、枣汁在加工过程中极容易氧化产生褐变，有明显的沉淀物，影响感官质量；2、枣原有的天然风味缺失，人们在饮用时无法感觉到枣的色香味。同时以红枣、酸枣、黑枣、拐枣为主原料的饮品还未发现。还没有人把这几种营养价值丰富的枣品种复合到一块儿做成一种饮料进行研究。
发明内容
本发明的目的就在于提供一种口感酸甜、营养丰富的功能性枣复合饮料及其制备方法，综合利用各种枣自身的风味（红枣和黑枣提供甜度，酸枣提供酸度，拐枣提供保健价值），添加功能性的水苏糖，再辅以适当的甜味剂和稳定剂，最大限度地保留了红枣、黑枣、酸枣、拐枣的营养成分以及天然风味，是天然、绿色、健康、营养价值很高的功能性枣饮料饮品。
为实现上述目的，本发明采取的技术方案如下：
一种功能性复合枣酪饮料，以重量份计，每100份饮料由下述原料制备而成：红枣30-50份、黑枣20-30份、酸枣15-20份、拐枣5-15份、水苏糖0.2-0.5份、甜味剂0.5-1.2份、枣酪稳定剂0.1-0.3份，余量为水。
较好地，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶10~20份、刺云实胶5~10份、辛葵酸甘油酯10~20份、糯米粉25~75份。
制备方法，步骤如下：
（1）、将称量好的红枣、黑枣、酸枣、拐枣先用水浸泡，清洗干净、拣选以后于热水中漂烫直至枣肉充分软化；
（2）、把软化好的红枣、黑枣、酸枣、拐枣去核后打浆，过滤，制得复合枣浆，备用；
（3）、将枣酪稳定剂和甜味剂用水溶解后，备用；
（4）、混匀（2）制得的复合枣浆和（3）制得的溶解液，加入水苏糖，搅拌均匀，用水定容至100份，经杀菌、均质、冷却、灌装即得成品。
进一步，步骤（1）中所述的热水为75～80℃的热水。
甜味剂和枣酪稳定剂可用常温水进行溶解，但为提高生产效率，步骤（3）中优选采用70～80℃的热水。
本发明原料中：
红枣：中国的草药书籍《本经》中记载到：红枣，味甘性温、归脾胃经，有补中益气、养血安神、缓和药性的功能；而现代的药理学则发现，红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C 、微量钙多种。同时，红枣是一种营养佳品，被誉为“百果之王”。红枣含有丰富的维生素A、B、C等人体必须的多种维生素和18种氨基酸、矿物质 ，其中维生素C（抗坏血酸）的含量竟高达葡萄、苹果的70～80倍，芦丁（维生素P）的含量也很高，这两种维生素对防癌和预防高血压、高血脂都有一定作用。红枣营养十分丰富，鲜枣含糖20％－36％，干枣含糖55％－80％，它含热量大，可以代粮，历史上常作救灾之用。干红枣产热量极高，每百克红枣可产热量约1200－1300千焦，接近于葡萄干，而且蛋白质、钙、磷、核黄素、尼克酸的含量又高于葡萄干。所以，人们历来就把红枣视为极佳的滋补品。一日食三枣，百岁不显老。红枣不但是美味果品，还是滋补良药，有强筋壮骨、补血行气、滋颐润颜之功效。红枣能作为药用，早在《本草备要》中就有记述：红枣能补气益中，滋脾土，润心肺，调营养，缓阴血，生津液，悦颜色，通九窍，助十二经，和百药。明代大医药学家李时珍在《本草纲目》中写道：大枣气味甘平，安中养脾气、平胃气、通九窍、助十二经，补少气，……久服轻身延年。现代医学研究表明，红枣对过敏性紫癜、贫血、高血压、急慢性肝炎、肝硬化、胃肠道肿瘤具有疗效。
黑枣：能补中益气、养胃健脾、养血壮神、润心肺、调营卫、生津液、悦颜色、通九窍、助十二经、解药毒、调和百药。黑枣能提高人体免疫力，并可抑制癌细胞。药理研究发现：经常食用鲜枣的人很少患胆结石：这是因为鲜枣中丰富的维生素C，使体内多余的胆固醇转变为胆汁酸，胆固醇少了，结石形成的概率也就随之减少。黑枣中富含钙和铁，它们对防治骨质疏松产贫血有重要作用：中老年人更年期经常会骨质疏松，正在生长发育高峰的青少年和女性容易发生贫血，大枣对他们会有十分理想的食疗作用，其效果通常是药物不能比拟的；黑枣对病后体虚的人也有良好的滋补作用。
酸枣：酸枣叶提取出的“酸叶酮”、芦丁是治疗冠心病的良药。而酸枣叶中含有丰富的蛋白质，钙、磷、铁等矿物质，同时有多种维生素，如维生素B1、维生素B2、维生素C等，以及三萜烯酸、氯原酸、黄酮类化合物等丰富的药用成分。酸枣嫩叶中含蛋白质12%～16%，脂肪1.5%～3.5%，碳水化合物62%～70%，维生素C 380～650毫克/100克，还含有钙、磷、铁等矿物质，以及三萜烯酸、氯原酸、黄酮类化合物等丰富的药用成分。酸枣具有如下作用：镇定、养心安神，治失眠作用；镇痛抗惊厥，降温作用；可使心脑血管收缩性增强，并可使血压持续下降；补充维生素，提高免疫力；可使烧伤引起的皮肤损害有加快恢复的作用；降低血液中脂肪密度--降脂作用；补肝胆，益肝气，除虚烦，安心神，治心悸，怔忡，不眠多梦，神魂不安等。
拐枣：拐枣具有医用价值，可治疗多种疾病。其果梗、果实、种子、叶及根等均可入药，中药称其果实为枳棋子。其药用最早见于《唐本草》。李时珍《本草纲目》说它“味甘、性平、无毒，有止渴除烦，去膈上热，润五脏，利大小便，功同蜂蜜”，是糖尿病患者的理想果品。“其枝、叶，止呕逆，解酒毒，辟虫毒”。拐枣果梗酿制的“拐枣白酒”，性热，有活血、散瘀、去湿、平喘等功效。民间常用拐枣酒泡药或直接用于医治风湿麻木和跌打损伤等症。拐枣还具有食疗作用：1．醒酒安神 ：枳椇子中含有大量的葡萄糖、有机酸，既能扩充人体的血容量，又能解酒毒，故有醒酒安神的作用。2.通利二便：枳椇子含有大量水分、葡萄糖、有机盐、脂类物质，具有促进尿液排泄，加速肠道蠕动等作用，故能通利二便。3．祛风通络止痉： 枳椇子中含有大量的钙和枳椇子皂甙，具有中枢抑制作用，能够抗惊厥，防止手足抽搐痉挛，可用来治疗风湿痹痛麻木之症。 4．止渴除烦：补充营养 枳椇子中含有大量的葡萄糖、蔗糖、果糖、有机酸、无机盐、维生素等，能生津止渴，清热除烦，并能给人体补充养分，增强机体的抗病能力。5．降血压 ：近年来研究发现，枳椇子中含有麦草碱、B-咔啉、枳椇甙C、D、G、H、鼠李碱等，具有抗脂质过氧化和降低血压等作用。
水苏糖：1、水苏糖是在我国传统特色蔬菜草石蚕中天然存在的一种功能性低聚糖，具有良好的调节肠道健康作用，是一种“超强天然双歧因子”。水苏糖对人体胃肠道内的双歧杆菌、乳酸杆菌等有益菌群有着极明显的增殖作用，能迅速改善人体消化道内环境，调节微生态菌群平衡。2、水苏糖溶解性好，不易与其他组分产生沉淀，且耐酸耐热，低剂量即可起到良好的保健作用，因此可以在液体饮料生产中充分发挥其理化特性，克服加工障碍。可以在果蔬汁饮料、蛋白饮料、运动饮料配方中添加水苏糖，以赋予产品良好的功能特性，如：调节肠道菌群、保肝护肝、调节免疫等。3、水苏糖可以促进形成有益菌在消化道内的优势菌地位，抑制产气产酸梭状芽孢杆菌等腐败菌的生产，另外产生大量生理活性物质，调节肠道pH值、灭杀致病菌，阻遏腐败产物生成，抑制内源致癌物的产生和吸收，并且分解衍生出多重免疫功能因子。故，俗称：有益菌的食物。
本发明的优点：
1、集中了多种枣的营养价值和口味；
2、利用枣自身的口味代替了部分甜味剂和酸度调节剂；
3、水苏糖的使用赋予了技术产品的功能特性；
4、抛开化学灭酶的方法，使用热水漂烫，杀灭枣果实粒细胞中的酶，防止褐变现象的发生；
5、稳定剂是采用申请人自身技术，产品稳定性好，有效保证产品品质，并且稳定剂中糯米粉的使用也是本技术领域的一大技术突破。
具体实施方式
实施例1
一种功能性复合枣酪饮料，100g饮料由下述原料制备而成：红枣40g、黑枣25g、酸枣18g、拐枣10g、水苏糖0.35g、阿斯巴甜（甜味剂）1g、枣酪稳定剂0.2g，余量为水；其中，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶15份、刺云实胶7.5份、辛葵酸甘油酯15份、糯米粉37.5份。
制备方法：
（1）、将称量好的红枣、黑枣、酸枣、拐枣先用清水浸泡10分钟，用滚筒清洗机清洗干净，拣选以后于75~80℃的热水中漂烫15~20分钟，将枣肉充分软化，热水用量是枣总重的1.7倍；
（2）、把软化好的红枣、黑枣、酸枣、拐枣去核；开启打浆机，开启软水进水阀，把软化好的红枣、黑枣、酸枣、拐枣转入打浆机中，循环打浆，过滤，得复合枣浆；
（3）、将制成的复合枣浆泵入调配罐中；
（4）、将稳定剂和甜味剂先用热水（70～80℃）溶解，泵入上述调配罐中；
（5）、在调配罐中加入水苏糖，开启搅拌器搅拌10~15分钟，用纯净水定容；
（6）、将调配好复合枣浆经板式换热杀菌；
（7）、趁热均质；
（8）、冷却后进行无菌灌装得成品。
常温保存，结果表明：本实施例饮料不分层的保质期达到500天。
实施例2
一种功能性复合枣酪饮料，100g饮料由下述原料制备而成：红枣30g、黑枣20g、酸枣15g、拐枣5g、水苏糖0.2g、果葡糖浆（甜味剂）0.5g、枣酪稳定剂0.1g，余量为水；其中，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶10份、刺云实胶5份、辛葵酸甘油酯10份、糯米粉25份。
制备方法同实施例1。
常温保存，结果表明：本实施例饮料不分层的保质期达到480天。
实施例3
一种功能性复合枣酪饮料，100g饮料由下述原料制备而成：红枣50g、黑枣30g、酸枣20g、拐枣15g、水苏糖0.5g、甜蜜素（甜味剂）1.2g、枣酪稳定剂0.3g，余量为水；其中，以重量份计，所述枣酪稳定剂的组成为：亚麻籽胶20份、刺云实胶10份、辛葵酸甘油酯20份、糯米粉50份。
制备方法同实施例1。
常温保存，结果表明：本实施例饮料不分层的保质期达到530天。
Claims (4)
1.一种功能性复合枣酪饮料，其特征在于以重量份计，每100份饮料由下述原料制备而成：红枣30-50份、黑枣20-30份、酸枣15-20份、拐枣5-15份、水苏糖0.2-0.5份、甜味剂0.5-1.2份、枣酪稳定剂0.1-0.3份，余量为水；所述枣酪稳定剂的组成为：亚麻籽胶10~20份、刺云实胶5~10份、辛葵酸甘油酯10~20份、糯米粉25~75份。
2.一种制备如权利要求1所述的功能性复合枣酪饮料的方法，其特征在于步骤如下：
（1）、将称量好的红枣、黑枣、酸枣、拐枣先用水浸泡，清洗干净、拣选以后于热水中漂烫直至枣肉充分软化；
（2）、把软化好的红枣、黑枣、酸枣、拐枣去核后打浆，过滤，制得复合枣浆，备用；
（3）、将枣酪稳定剂和甜味剂用水溶解后，备用，
（4）、混匀（2）制得的复合枣浆和（3）制得的溶解液，加入水苏糖，搅拌均匀，用水定容至100份，经杀菌、均质、冷却、灌装即得成品。
3.如权利要求2所述的制备方法，其特征在于：步骤（1）中所述的热水为75～80℃的热水。
4.如权利要求2所述的制备方法，其特征在于：步骤（3）中所述的水为70～80℃的热水。
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| CN101919546A (zh) * | 2009-06-11 | 2010-12-22 | 天津市恒安食品有限公司 | 枣酪及其制作工艺 |
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