CN103734858A - 一种果蔬复合固体饮品 - Google Patents
一种果蔬复合固体饮品 Download PDFInfo
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- CN103734858A CN103734858A CN201310697938.9A CN201310697938A CN103734858A CN 103734858 A CN103734858 A CN 103734858A CN 201310697938 A CN201310697938 A CN 201310697938A CN 103734858 A CN103734858 A CN 103734858A
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- mango
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- ipomoea batatas
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Abstract
一种果蔬复合固体饮品的制备方法。具体包括：以新鲜芒果、南瓜、红薯为主要原料，将芒果、南瓜、红薯各种原料经过处理以后混合起来并添加异麦芽低聚糖、抗性淀粉，最后通过喷雾干燥制备成为一种固体粉末状制品。通过实施本发明，将芒果、南瓜、红薯有机结合在一起，每个品种的营养功效都很突出，三种结合在一起，其营养更丰富，保健效果更彰显。同时，实施本发明，产品在制作过程中没有添加任何色素、香精、防腐剂，完全符合现代食品安全、营养、方便的发展趋势。此外，本发明制作出来的产品形态理想，产品很好地保留了芒果、南瓜、红薯原有的营养和功能成分，容易消化吸收，增强了特殊功能。
Description
技术领域
本发明属于一种蔬菜深加工技术领域，具体涉及到一种果蔬复合固体饮品的制备方法。
背景技术
固体饮料属于软饮料的一类，主要分为蛋白型固体饮料(包含氨基酸饮料)和普通型固体饮料。蛋白型固体饮料是指以乳及乳制品、蛋及蛋制品、其他动植物蛋白、氨基酸等为主要原料，添加或不添加辅料制成的、蛋白固体饮料质含量大于或等于4％的制品，常见的有豆奶粉、核桃粉、麦乳精、氨康源氨基酸等；普通型固体饮料是指以果粉或经烘烤的咖啡、茶叶、菊花、茅根等植物提取物为主要原料，添加或不添加其他辅料制成的、蛋白质含量低于4％的制品。常见的有酸梅粉、菊花晶、速溶茶粉、茅根精、氨基酸饮料等。
一直以来，固体饮料因品种多样、风味独特、易于存放而备受消费者青睐；尤其是那些富含维生素、矿物质、氨基酸等营养成分的固体饮料，可以及时补充人体代谢所需营养，更成为了许多人生活中离不开的好伴侣。
固体饮料是由液体饮料除去水分而制成的，去除水分的目的：一是防止被干燥饮料由于其本身的酶或微生物引起的变质或腐败，以利储藏；二是便于储存和运输。与液体饮料相比，固体饮料具有如下特点：质量显著减轻，体积显著变小，携带方便；风味好，速溶性好，应用范围广，饮用方便；易于保持卫生；包装简易，运输方便。
固体饮料是以某种原料为主，配以其它辅料加工而成的。市场上固体饮料产品繁多，按其主要原料的类别，可将固体饮料分为果香型、蛋白型和其它型三种。
1、果香型固体饮料：它是以糖、果汁、营养强化剂、食用香料、看色剂等为主要原料制成的，用水冲溶后具有与品名相符的色、香、味等感官性状。这类饮固体饮料料有各种果蔬汁的粉和晶等。按其原汁含量，果香型固体饮料又可分为果汁型和果味型二种。果汁型固体饮料实际上是一种固体状的果蔬汁饮料。另外按冲溶时是否起泡，又可分为起泡饮料和不起泡饮料。
蛋白型固体饮料：它是以糖、乳及乳制品、蛋及蛋制品或植物蛋白以及营养强化剂为主要原料制成的，是固体状的蛋白质食品或饮料。例如乳粉、豆乳粉、蛋乳粉以及豆乳精、维他奶、花生精、麦乳精等，蛋白质含量≥4％。
其它型固体饮料：(1)以糖为主，配以咖啡、可可、香精以及乳制品等原料制成的，其蛋白质含量低于蛋白型固体饮料的规定标准；(2)以茶叶、菊花及茅根等植物为主要原料，经浸提、浓缩和配料制成的制品，例如菊花晶、柠檬茶等；(3)以食用包埋剂吸收咖啡(或其它植物提取物)及其它食品添加剂等为原料，加工制成的制品。
发明内容
本发明的目的就是提供全新的一种果蔬复合固体饮品的制备方法。具体包括：以新鲜芒果、南瓜、红薯为主要原料，将芒果、南瓜、红薯各种原料经过处理以后混合起来并添加异麦芽低聚糖、抗性淀粉，最后通过喷雾干燥制备成为一种固体粉末状制品。通过实施本发明，将芒果、南瓜、红薯有机结合在一起，每个品种的营养功效都很突出，三种结合在一起，其营养更丰富，保健效果更彰显。实施本发明，产品在制作过程中没有添加任何色素、香精、防腐剂，完全符合现代食品安全、营养、方便的发展趋势。通过实施本发明，工艺效率高，效果好，另外该工艺原料利用率高，无废弃物，营养成分损失小。同时，本发明制作出来的产品形态理想，产品很好地保留了芒果、南瓜、红薯原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上芒果、南瓜、红薯加工产品稀少的现状，解决了芒果、南瓜、红薯的产后出路，并带动芒果、南瓜、红薯相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
所述的芒果果实含有糖、蛋白质、粗纤维，芒果所含有的维生素A的前体胡萝卜素成分特别高，是所有水果中少见的。其次维生素C含量也不低。矿物质、蛋白质、脂肪、糖类等，也是其主要营养成分。芒果为著名热带水果之一，因其果肉细腻，风味独特，营养丰富，深受人们喜爱，所以素有“热带果王，，之誉称。芒果果实含有糖、蛋白质、粗纤维，芒果所含有的维生素A的前体胡萝卜素成分特别高，是所有水果中少见的。其次维生素C含量也不低。再者，矿物质、蛋白质、脂肪、糖类等，也是其主要营养成分。每百克果肉含维生素C56.4-137.5毫克，有的可高达189毫克；含糖量14～16％；食用部分为60％。每100g中含能量134kj、水分90.6g、蛋白质0.6g、脂肪0.2g，膳食纤维1.3g、碳水化合物7g、胡萝卜素8050μg、视黄醇当量1342μg，硫胺素0.01mg、核黄素0.04mg、尼克酸0.3mg，维生素C41mg、钾151mg、钠1.7mg、钙2nig、镁12mg，铁0.4mg，锰0.09mg、锌0.17mg，铜0.16mg、磷24mg，硒0.14μg。尚含酒石酸、柠檬酸、没食子酸、没食子鞣质、檞皮素、芒果甙等药用成份。食用芒果有理气、止咳、健脾、益胃、止呕、止晕等功效，成熟的芒果在医药上可作缓污剂和利尿剂，芒果能降低胆固醇，常食芒果有利於防治心血管疾病，有益于视力，能润泽皮肤，是女士们的美容佳果。芒果可是健康的水果，预防各种疾病它也是行家，经常食用对身体大有好处。
所述的南瓜含有多糖、氨基酸、活性蛋白、类胡罗卜素及多种微量元素等对人体有益的成分。其中，南瓜多糖是一种非特异性免疫增强剂，能提高机体的免疫功能，促进细胞因子生成，通过活化补体等途径对免疫系统发挥多方面的调节功能；南瓜中丰富的类胡罗卜素在机体内可转化成具有重要生理功能的维生素A，从而对上皮组织的生长分化、维持正常视觉、促进骨骼的发育具有重要生理功能；南瓜中高钙、高钾、低钠，特别适合中老年人和高血压患者，有利于预防骨质疏松和高血压；此外，南瓜中含有人体所需的多种氨基酸，其中赖氨酸、亮氨酸、异亮氨酸、苯丙氨酸、苏氨酸等含量较高。中医认为，南瓜性味甘、温，归脾、胃经，有补中益气、清热解毒之功，适用于脾虚气弱、营养不良、肺痈、水火烫伤。《本草纲目》言其“补中益气”。南瓜含瓜氨酸、精氨酸、麦门冬素及维生素A、B、C、果胶、纤维素等。南瓜中的果胶能调节胃内食物的吸收速率，使糖类吸收减慢，可溶性纤维素能推迟胃内食物的排空，控制饭后血糖上升。果胶还能和体内多余的胆固醇结合在一起，使胆固醇吸收减少，血胆固醇浓度下降。因而南瓜有“降糖降脂佳品”之誉，患有糖尿病者，常取本品佐餐，不仅可以果腹，而且还可以降糖降脂，可谓一举数得。最近还发现南瓜中还有一种“钴”的成分，食用后有补血作用。南瓜含有丰富的维生素a、b、c及矿物质，必需的8种氨基酸和儿童必需的组氨酸，可溶性纤维、叶黄素和磷、钾、钙、镁、锌、硅等微量元素。近代营养学和医学表明，多食南瓜可有效防治高血压，糖尿病及肝脏病变，提高人体免疫能力。随着国内外专家对蔬菜的进一步研究，发现南瓜不仅营养丰富，而且长期食用还具有保健和防病治病的功能。南瓜自身含有的特殊营养成份可增强机体免疫力，防止血管动脉硬化，在国际上已被视为特效保健蔬菜。
所述的红薯，又名甘储、甘薯、朱薯、金薯等，属管状花目，旋花科一年生草本植物，叶片通常为宽卵形，长4-13厘米，宽3-13厘米，花冠粉红色、白色、淡紫色或紫色，钟状或漏斗状，长3-4厘米，蒴果卵形或扁圆形，有假隔膜分为4室。富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质，有“长寿食品”之誉。具有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效。含糖量达到15％-20％。具有抗癌、保护心脏、预防肺气肿、糖尿病、减肥等功效。红薯块根中含有60％-80％的水分，10％-30％的淀粉，5％左右的糖分及少量蛋白质、油脂、纤维素、半纤维素、果胶、灰分等，若以2.5Kg鲜红薯折成0.5Kg粮食计算，其营养成分除脂肪外，蛋白质、碳水化合物等含量都比大米、面粉高，且红薯中蛋白质组成比较合理，必需氨基酸含量高，特别是粮谷类食品中比较缺乏的赖氨酸在红薯中含量较高。此外红薯中含有丰富的维生素(E、B1、B2、C)，其淀粉也很容易被人体吸收。红薯含有独特的生物类黄酮成分，能促使排便通畅，可有效抑制乳腺癌和结肠癌的发生；能提高消化器官的功能，滋补肝肾，也可以有效治疗肝炎和黄疸。红薯蛋白质质量高，可弥补大米、白面中的营养缺失，经常食用可提高人体对主食中营养的利用率，使人身体健康、延年益寿。红薯富含膳食纤维，具有阻止糖分转化脂肪的特殊功能；可以促进胃肠蠕动和防止便秘，用来治疗痔疮和肛裂等，对预防直肠癌和结肠癌也有一定作用。红薯对人体器官黏膜有特殊的保护作用，可抑制胆固醇的沉积、保持血管弹性，防止肝肾中的结缔组织萎缩，防止胶原病的发生。
本发明是通过以下技术方案来实现的：
一种果蔬复合固体饮品，技术方案中以新鲜芒果、南瓜、红薯为主要原料，将芒果、南瓜、红薯各种原料经过处理以后混合起来并添加异麦芽低聚糖、抗性淀粉，最后通过喷雾干燥制备成为一种固体粉末状制品。
具体包括如下步骤：
1、原料组成及配比：芒果40％、南瓜30％、红薯30％。
2、芒果原料采集：选择无腐烂、无病虫害、8～9成熟、新鲜的芒果为原料。
3、南瓜原料采集：选择无腐烂、无病虫害、8～9成熟、新鲜的南瓜为原料。
4、红薯原料采集：选择无腐烂、无病虫害、新鲜的红薯为原料。
5、芒果原料处理：将芒果清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将芒果除皮去核，取芒果肉再对两倍水打成浆汁。
6、南瓜原料处理：将南瓜清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将南瓜除皮去籽，再将南瓜肉切成2～3mm丁块，最后对两倍水打成浆汁。
7、红薯原料处理：将红薯清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将红薯除皮，再将红薯切成2～3mm丁块，最后对两倍水打成浆汁。
8、原料浆汁混合：将上述3种浆汁混合起来搅拌均匀而得混合浆汁。
9、过滤：将混合浆汁通过120目的滤布进行过滤。
10、调配：将经过过滤的混合浆汁移至带有搅拌器的夹层锅中，按料液量的30～40％加入抗性淀粉、异麦芽低聚糖进行配料，所加抗性淀粉和异麦芽低聚糖二者质量比为1：3，经过搅拌后使之充分溶解于混合浆汁中而得混合浆液。
11、均质：对调配好的混合浆液用均质机按照常规方法进行均质。
12、灭菌：将均质后的混合浆液按常规方法进行灭菌。
13、喷雾干燥：将经过灭菌的混合浆液采用压力式喷雾干燥器进行干燥，干燥后物料含水量≤5％而得一种果蔬复合固体粉末状制品。
14、成品：将果蔬复合固体粉末状制品按量分装于各包装袋中，并通过真空包装机进行封口而得成品。
本发明既有如下优点：
1、本发明所提出的果蔬复合固体饮品其制备方法措施独特，而且工艺简单、容易实施。
2、通过实施本发明，将芒果、南瓜、红薯有机结合在一起，每个品种的营养功效都很突出，三种结合在一起，其营养更丰富，保健效果更彰显。
3、通过实施本发明，产品在制作过程中没有添加任何色素、香精、防腐剂，完全符合现代食品安全、营养、方便的发展趋势。
4、通过实施本发明，工艺效率高，效果好，另外该工艺原料利用率高，无废弃物，营养成分损失小。
5、本发明制作出来的产品形态理想，产品很好地保留了芒果、南瓜、红薯原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上芒果、南瓜、红薯加工产品稀少的现状，解决了芒果、南瓜、红薯的产后出路，并带动芒果、南瓜、红薯相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种果蔬复合固体饮品，技术方案中以新鲜芒果、南瓜、红薯为主要原料，将芒果、南瓜、红薯各种原料经过处理以后混合起来并添加异麦芽低聚糖、抗性淀粉，最后通过喷雾干燥制备成为一种固体粉末状制品。
具体实施方式如下：
1、原料组成及配比：芒果40％、南瓜30％、红薯30％。
2、芒果原料采集：选择无腐烂、无病虫害、8～9成熟、新鲜的芒果为原料。
3、南瓜原料采集：选择无腐烂、无病虫害、8～9成熟、新鲜的南瓜为原料。
4、红薯原料采集：选择无腐烂、无病虫害、新鲜的红薯为原料。
5、芒果原料处理：将芒果清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将芒果除皮去核，取芒果肉再对两倍水打成浆汁。
6、南瓜原料处理：将南瓜清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将南瓜除皮去籽，再将南瓜肉切成2～3mm丁块，最后对两倍水打成浆汁。
7、红薯原料处理：将红薯清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将红薯除皮，再将红薯切成2～3mm丁块，最后对两倍水打成浆汁。
8、原料浆汁混合：将上述3种浆汁混合起来搅拌均匀而得混合浆汁。
9、过滤：将混合浆汁通过120目的滤布进行过滤。
10、调配：将经过过滤的混合浆汁移至带有搅拌器的夹层锅中，按料液量的30～40％加入抗性淀粉、异麦芽低聚糖进行配料，所加抗性淀粉和异麦芽低聚糖二者质量比为1：3，经过搅拌后使之充分溶解于混合浆汁中而得混合浆液。
11、均质：对调配好的混合浆液用均质机按照常规方法进行均质。
12、灭菌：将均质后的混合浆液按常规方法进行灭菌。
13、喷雾干燥：将经过灭菌的混合浆液采用压力式喷雾干燥器进行干燥，干燥后物料含水量≤5％而得一种果蔬复合固体粉末状制品。
14、成品：将果蔬复合固体粉末状制品按量分装于各包装袋中，并通过真空包装机进行封口而得成品。
Claims (1)
1.一种果蔬复合固体饮品，其特征在于：以新鲜芒果、南瓜、红薯为主要原料，将芒果、南瓜、红薯各种原料经过处理以后混合起来并添加异麦芽低聚糖、抗性淀粉，最后通过喷雾干燥制备成为一种固体粉末状制品；
具体包括如下步骤：
(1)原料组成及配比：芒果40％、南瓜30％、红薯30％；
(2)芒果原料采集：选择无腐烂、无病虫害、8～9成熟、新鲜的芒果为原料；
(3)南瓜原料采集：选择无腐烂、无病虫害、8～9成熟、新鲜的南瓜为原料；
(4)红薯原料采集：选择无腐烂、无病虫害、新鲜的红薯为原料；
(5)芒果原料处理：将芒果清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将芒果除皮去核，取芒果肉再对两倍水打成浆汁；
(6)南瓜原料处理：将南瓜清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将南瓜除皮去籽，再将南瓜肉切成2～3mm丁块，最后对两倍水打成浆汁；
(7)红薯原料处理：将红薯清洗干净后，用0.5～1％的盐酸溶液浸泡1～2分钟，然后用清水冲净；接着将红薯除皮，再将红薯切成2～3mm丁块，最后对两倍水打成浆汁；
(8)原料浆汁混合：将上述3种浆汁混合起来搅拌均匀而得混合浆汁；
(9)过滤：将混合浆汁通过120目的滤布进行过滤；
(10)调配：将经过过滤的混合浆汁移至带有搅拌器的夹层锅中，按料液量的30～40％加入抗性淀粉、异麦芽低聚糖进行配料，所加抗性淀粉和异麦芽低聚糖二者质量比为1：3，经过搅拌后使之充分溶解于混合浆汁中而得混合浆液；
(11)均质：对调配好的混合浆液用均质机按照常规方法进行均质；
(12)灭菌：将均质后的混合浆液按常规方法进行灭菌；
(13)喷雾干燥：将经过灭菌的混合浆液采用压力式喷雾干燥器进行干燥，干燥后物料含水量≤5％而得一种果蔬复合固体粉末状制品；
(14)成品：将果蔬复合固体粉末状制品按量分装于各包装袋中，并通过真空包装机进行封口而得成品。
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| CN105011268A (zh) * | 2014-09-12 | 2015-11-04 | 王林林 | 一种南瓜芒果汁饮料的加工方法 |
| CN106387538A (zh) * | 2016-08-31 | 2017-02-15 | 湖南省农产品加工研究所 | 红薯复合饮料及其制备方法 |
| CN108835467A (zh) * | 2018-06-20 | 2018-11-20 | 罗国球 | 一种具有抗癌功能的红果营养液的制备方法 |
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| CN102461970A (zh) * | 2010-11-19 | 2012-05-23 | 无锡职业技术学院 | 一种高营养黄瓜固体饮料的制备方法 |
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| CN102461970A (zh) * | 2010-11-19 | 2012-05-23 | 无锡职业技术学院 | 一种高营养黄瓜固体饮料的制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105011268A (zh) * | 2014-09-12 | 2015-11-04 | 王林林 | 一种南瓜芒果汁饮料的加工方法 |
| CN106387538A (zh) * | 2016-08-31 | 2017-02-15 | 湖南省农产品加工研究所 | 红薯复合饮料及其制备方法 |
| CN108835467A (zh) * | 2018-06-20 | 2018-11-20 | 罗国球 | 一种具有抗癌功能的红果营养液的制备方法 |
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