CN103637331A - 一种黄秋葵汁饮料及其制备方法 - Google Patents
一种黄秋葵汁饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种黄秋葵汁饮料及其制备方法,包括以下重量份的组成成分:秋葵原汁45份、白砂糖4份、木糖醇0.5份、三氯蔗糖0.01份、柠檬酸0.1份、酒石酸0.01份、柠檬酸钠0.03份、甘氨酸0.01份、牛磺酸0.03份、维生素C0.03份、饮用纯净水50.28份、香精0.08-0.1份。本发明所述饮料口感好,有利于营养保健成分在体内的吸收,提高了活性成分的生物利用度,适合推广应用。
Description
技术领域
本发明属于饮料技术领域,涉及一种黄秋葵汁饮料及其制备方法。
背景技术
黄秋葵是一种植物,又叫做秋葵夹、黄葵、补肾菜、羊角豆、洋辣椒、咖啡黄葵,是锦葵科秋葵属的一年生草本植物,原产于非洲,之后进入美洲地区,如今,美国南部以及成为黄秋葵最大的生产地,此外,埃及及加勒比海的安提瓜、巴巴多斯种植较多,是非洲和美洲及东南亚人民喜食的蔬菜之一。
黄秋葵的根系发达,直根性;主茎直立,赤绿色,呈圆柱形,基部节间较短,有侧枝,自着花节位起不发生侧枝;叶掌状5裂,互生,叶身有茸毛或刚毛,叶柄细长,中空;花大而黄,着生于叶腋;果为蒴果,形似羊角,种子球形,绿豆大小,淡黑色,外皮粗,被细毛。
黄秋葵按果实外形可分为圆果种和棱角种,按果实长度又可分为长果种和短果种;此外,根据株形又分矮株和高株种。矮株种早熟,分枝少,抗倒伏,易采收;而高株种株高,果实浓绿,品质好。
黄秋葵的营养价值高,适合日常食补,幼果可助消化,治疗胃炎、胃溃疡,并可保护肝脏及增强人体耐力;花、种子和根对恶疮、痈疖有疗效,有一定的抗癌作用,种子还可以作为咖啡的代用品,同时也能够活化男性中枢神经和男性器官,因此被称为“植物伟哥”。
但以上这些产品具有以下不足:(1)加工过程中一般都要将新鲜的黄秋葵鲜果原料高温干燥,可能会导致黄秋葵鲜果中生物活性物质的损失。(2)产品的外形和口感都不足。
发明内容
为了克服现有技术中的缺陷,解决上述技术问题,本发明提供一种黄秋葵汁饮料及其制备方法。
其技术方案如下:
一种黄秋葵汁饮料,其各组分及其所占重量份为:
进一步优选,所述秋葵原汁中秋葵含量为33%。
本发明所述的黄秋葵汁饮料的制备方法,包括以下步骤:
a、选料:新鲜的黄秋葵鲜果;
b、清洗:将鲜果清洗并煮沸烫漂4min,水冷却,沥干称重;
c、打浆:加2.5倍纯净水打浆,调节pH到5.0,加热到酶反应温度50℃,加入反应液总量0.2%的果胶酶、0.2%纤维素酶、0.11g/L的氯化钙,保温搅拌反应0.5h,加入0.05%木瓜蛋白酶,继续酶反应2h;
d、渣浆分离:滤液保留,加1倍滤渣重热水二次提取,渣浆分离,弃去滤渣,合并二次滤液,煮沸杀菌灭酶,滤布细滤,打到分液罐、静置,离出上层清液;
e、过滤:加硅藻土精过滤,下层絮凝层精过滤,合并滤液、计量;
f、调配:加入液量0.8%β-环糊精,50℃下搅拌1h,加入纯净水调配、装罐、封口;
g、杀菌:装罐封口后用沸水保温杀菌再冷却、包装即为所述黄秋葵汁饮料。
本发明配方组成成分的功用如下:
1、黄秋葵低脂、低糖,可以作为减肥食品;由于其含锌和硒等微量元素,可以增强人体防癌抗癌能力;至于黄秋葵的特殊粘液,其粘性糖蛋白是一种由胶原和粘多糖类物质组成的多糖、蛋白质混合物,具有增强机体的抵抗力,保护人体关节腔里关节膜和浆膜的润滑作用,也能保持人体消化道和呼吸道的润滑,促进胆固醇物质的排泄,减少脂类物质在动脉管壁上的沉积,保持动脉血管的弹性,防止肝脏和肾脏中结缔组织萎缩和胶原病的发生等功效
2、白砂糖的作用
有润肺、生津的功能。另外,白糖除了给产妇食用外,一些有发热、出汗多、手足心潮热、咽干、干渴等病症的患者,食用后都可对补充热量、改善血循环有帮助
白砂糖有润肺生津、止咳、和中益肺、舒缓肝气、滋阴、调味、除口臭、解盐卤毒之功 效。
3、木糖醇的功能
木糖醇做糖尿病人的甜味剂、营养补充剂和辅助治疗剂:木糖醇是人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖元合成,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的三多症状(多食、多饮、多尿),是最适合糖尿病患者食用的营养性的食糖代替品。
改善肝功能
木糖醇能促进肝糖元合成,血糖不会上升,对肝病患者有改善肝功能和抗脂肪肝的作用,治疗乙型迁延性肝炎,乙型慢性肝炎及肝硬化有明显疗效,是肝炎并发症病人的理想辅助药物。
防龋齿功能
木糖醇的防龋齿特性在所有的甜味剂中效果最好,首先是木糖醇不能被口腔中产生龋齿的细菌发酵利用,抑制链球菌生长及酸的产生;其次在咀嚼木糖醇时,能促进唾液分泌,唾液多了既可以冲洗口腔、牙齿中的细菌,也可以增大唾液和龋齿斑点处碱性氨基酸及氨浓度,同时减缓口腔内PH值下降,伤害牙齿的酸性物质被中和稀释,抑制了细菌在牙齿表面的吸附,从而减少了牙齿的酸蚀,防止龋齿和减少牙斑的产生,巩固牙齿。
减肥功能
木糖醇为人体提供能量,合成糖元,减少脂肪和肝组织中的蛋白质的消耗,使肝脏受到保护和修复,减少人体内有害酮体的产生,不会因食用而为发胖忧虑。可广泛用于食品、医药、轻工等领域。木糖醇与普通的白砂糖相比,具有热量低的优势——每克木糖醇仅含有2.4卡路里热量,比其他大多数碳水化合物的热量少40%,因而木糖醇可被应用于各种减肥食品中,作为高热量白糖的代用品。
4、三氯蔗糖作用
止咳药水,清热凉茶,保健口服液,营养补充品,固体冲剂
三氯蔗糖可代替蔗糖改善口感,
5、柠檬酸
柠檬酸为食用酸类,可增强体内正常代谢,适当的剂量对人体无害。在某些食品中加入柠檬酸后口感好,并可促进食欲,在我国允许果酱、饮料、罐头和糖果中使用柠檬酸。
6、酒石酸
酒石酸也是一种抗氧化剂,在食品工业中有所应用。生化试验中可利用其作为除氧剂。
7、柠檬酸钠在临床上采取新鲜血液时,需要加入一些消毒过的柠檬酸钠,就能起到防止血液凝固的作用,所以柠檬酸钠被称为抗凝血剂。在食品、饮料工业中用作风味剂、稳定剂;在医药工业中用作抗血凝剂、化痰药和利尿药;在洗涤剂工业中,可替代三聚磷酸钠作为无毒洗涤剂的助剂;还用于酿造、注射液、摄影药品和电镀等。
是生物类试验的基本药剂之一。
8、甘氨酸
用做调味剂、甜味剂,与DL-丙氨酸、枸橼酸等配合使用于含醇饮料中;合成清酒和精良饲料时用作酸味矫正剂、缓冲剂;在腌制咸菜、甜酱、酱油、醋和果汁时用做添加剂,以改善食品风味、味道、保持原味、提供甜味源等;食品酿造、肉食加工和清凉饮料的配方及糖精钠的去苦剂;用作食品加工中对维生素C进行稳定;可用作防腐剂,起到重要的防腐作用。
9、牛磺酸
牛磺酸是婴幼儿生长发育的必需氨基酸。牛磺酸促进大脑生长发育,并能增强机体免疫能力。兵对心血管系统有较强的保护作用,且有增强心肌细胞功能等作用。可以促进脂肪乳化。还有中枢调节血压作用,其原理是通过激活内啡吹系统,抑制交感神经对抗肾素血管紧张素引起的高血压。有增强头发强度、促进头发生长细胞增殖等功能。可以促进胆固醇的分解,有助于降低血脂水平。具有明确的抗疲劳作用。能显著降压延长生命。有消炎解毒、保肝利胆的作用。在国外大量用作营养保健品和食品添加剂。牛磺酸的镇静、退热构成第三道防线,减轻病毒侵入时产生的发烧等症状。牛磺酸是一种氨基酸,能促进免疫系统淋巴细胞的生长繁殖。另外,它还能清热、镇痛,缓解人体自身因抵御病毒而启动自动调节防御系统产生的症状——发烧。当人体受到病毒严重侵害时,牛磺酸发挥清热、退烧作用,进而增强人体的抵抗力。可作医药原料、功能性食品添加剂、洗涤剂的中间体和制造萤火染料的原料之一。
10、维生素C的作用及功能
促进骨胶原的生物合成,利于组织创伤口的更快愈合;促进胶原蛋白的合成,防止牙龈出血;促进牙齿和骨骼的生长,防止牙床出血,防止关节痛、腰腿痛。促进氨基酸中酪氨酸和色氨酸的代谢,延长肌体寿命;增强肌体对外界环境的抗应激能力和免疫力。改善铁、钙和叶酸的利用;改善脂肪和类脂特别是胆固醇的代谢,预防心血管病。坚持按时服用维生素C,可使皮肤黑色素沉着减少,从而减少黑斑和雀斑,使皮肤白皙。
11、饮用纯净水的好处
由于现制现饮,新鲜、方便,口感甘甜,避免了二次污染。
可促使唾液分泌,增进食欲,排泄代谢产物,对预防疾病有疗效。
增强原料色、香、味,保持原料的蛋白质、淀粉、维生素、钙等营养物质成分,使菜更加鲜美可口。煲汤味道更鲜、更清亮。
醒酒解毒,增加小便量,能快速降低血液中的酒精浓度,预防脱水,从而防止酗酒后的头晕和呕吐症状。
调节血压:降低血液粘稠度,促进血液循环,增强血管的弹性,高血压患者常饮不易产生头晕目眩。
常饮对便秘有缓解和改善作用。预防消化不良、腹泻、胸痛、癌变(被污染的水源易使胃肠道中的食物异常发酵,腐蚀了的食物长时间停留在长期饮用,可以提高免疫力,预防感冒。
12、香精
香精是一种人造香料,多用于制造食品、化妆品和卷烟等。人类所合成的第一种香精是香兰素。
食用香精是香精的一个分支种类,即用多种从动植物体中提取的天然香料或人工合成的香料调合而成的混合香料,是一种在常温下能发出芳香味的食品添加剂。食用香精可用于制作汽水、冰淇淋、果汁、糖果、糕点以及西餐食品等。
含有铁、钙、维生素A等多种营养成分,还具有防癌、降胆固醇、保护视力、健身解困、保护肝脏等功效。同时,其分泌的黏蛋白还具有保护胃壁、促进胃液分泌的作用,可帮助肠胃病人提高食欲,改善消化不良。
对前列腺炎、男性性功能弱、胃炎、内分泌失调、未老先衰、易疲劳、胃溃疡、贫血、消化不良、便秘、口臭、上火等有辅助食疗效果
抗疲劳,提高人体免疫力。
本发明具有如下的有益效果:
1.本发明主要以新鲜黄秋葵为原料加工而成,而新鲜黄秋葵可较大程度保留黄秋葵大部分生物活性物质,包括各种微量元素、维生素及查尔酮,且黄秋葵汁有利于保持黄秋葵特有的色泽和风味。
2.本发明为黄秋葵复合其他天然植物水浸提物的保健饮料,在化学成分上有一定的相容性,各成分协同作用,使其不仅含有较高量的维生素和人体必需的矿物质,还综合了黄秋葵的降血糖和降血脂功效,白砂糖润肺生津、止咳功效,或木糖醇改善肝功能功效,或三氯 蔗糖的改善口感功效,在营养成分和保健功能方面有较好的协同作用。
3.本发明开发了不同风味和口感的黄秋葵饮料产品,分别添加了白砂糖、木糖醇、三氯蔗糖,改善了黄秋葵作饮料口感单调、青草味重及适口性差等问题。本发明提供的黄秋葵保健饮料口感清爽宜人,饮后有明显的清凉感,同时具有清热解毒作用。
4.本发明制作工艺简单,且液体状饮料有利于营养保健成分在体内的吸收,提高了这些活性成分的生物利用度,开发了一种有效利用黄秋葵功效成分的黄秋葵深加工新产品。
具体实施方式
下面结合具体实施例对本发明的技术方案作进一步详细地说明。
一种黄秋葵汁饮料的制备方法,包括以下步骤:
a、选料:新鲜的黄秋葵鲜果;
b、清洗:将鲜果清洗并煮沸烫漂4min,水冷却,沥干称重;
c、打浆:加2.5倍纯净水打浆,调节pH到5.0,(精密试纸3.8-5.4,0.5-5,2种试纸确认),加热到酶反应温度50℃,加入反应液总量0.2%的果胶酶、0.2%纤维素酶、0.11g/L(1mmol/L)的氯化钙,保温搅拌反应0.5h,加入0.05%木瓜蛋白酶,继续酶反应2h;
d、渣浆分离:滤液保留,加1倍滤渣重热水二次提取,渣浆分离,弃去滤渣,合并二次滤液,煮沸杀菌灭酶,滤布细滤,打到分液罐、静置,离出上层清液;
e、过滤:加硅藻土精过滤,下层絮凝层精过滤,合并滤液、计量;
f、调配:加入液量0.8%β-环糊精,50℃下搅拌1h,加入纯净水调配、装罐、封口;
g、杀菌:装罐封口后用沸水保温杀菌再冷却、包装即为所述黄秋葵汁饮料。
以上所述,仅为本发明较佳的具体实施方式,本发明的保护范围不限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,可显而易见地得到的技术方案的简单变化或等效替换均落入本发明的保护范围内。
Claims (3)
2.根据权利要求1所述的黄秋葵汁饮料,其特征在于,所述秋葵原汁中秋葵含量为33%。
3.一种权利要求1所述的黄秋葵汁饮料的制备方法,包括以下步骤:
a、选料:新鲜的黄秋葵鲜果;
b、清洗:将鲜果清洗并煮沸烫漂4min,水冷却,沥干称重;
c、打浆:加2.5倍纯净水打浆,调节pH到5.0,,加热到酶反应温度50℃,加入反应液总量0.2%的果胶酶、0.2%纤维素酶、0.11g/L的氯化钙,保温搅拌反应0.5h,加入0.05%木瓜蛋白酶,继续酶反应2h;
d、渣浆分离:滤液保留,加1倍滤渣重热水二次提取,渣浆分离,弃去滤渣,合并二次滤液,煮沸杀菌灭酶,滤布细滤,打到分液罐、静置,离出上层清液;
e、过滤:加硅藻土精过滤,下层絮凝层精过滤,合并滤液、计量;
f、调配:加入液量0.8%β-环糊精,50℃下搅拌1h,加入纯净水调配、装罐、封口;
g、杀菌:装罐封口后用沸水保温杀菌再冷却、包装即为所述黄秋葵汁饮料。
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