CN103859514B - 一种海藻多糖饮品 - Google Patents
一种海藻多糖饮品 Download PDFInfo
- Publication number
- CN103859514B CN103859514B CN201410110244.5A CN201410110244A CN103859514B CN 103859514 B CN103859514 B CN 103859514B CN 201410110244 A CN201410110244 A CN 201410110244A CN 103859514 B CN103859514 B CN 103859514B
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- CN
- China
- Prior art keywords
- drink
- algal polysaccharides
- juice
- pectin
- powder
- Prior art date
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Classifications
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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
- A23L2/52—Adding ingredients
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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
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- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
本发明涉及一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.05~0.25g/L、低聚果糖0.3~0.4g/L、聚葡萄糖5.0~15.0g/L、β-胡萝卜素0.002~0.004g/L、乳粉1.5~3.0g/L、果胶0.08~0.15g/L、羧甲基可德胶0.08~0.15g/L、羧甲基纤维素钠0.01~0.15g/L、蔗糖3.0~15.0g/L、麦芽糖5.0~20.0g/L、果汁0.015~0.15L、蜂蜜0.5~3.0g/L、柠檬酸0.01~0.25g/L、苹果酸0.02~0.15g/L、柠檬酸钠0.1~0.3g/L、山梨酸钾0.01~0.05g/L,将上述组分用水定容至1L即得海藻多糖饮品。本发明通过一定的配方设计,不仅具有口感好、稳定性好等优点,同时功能多样,具有很好的保健功效。
Description
技术领域
本发明属于饮用食品技术领域,具体地说是涉及一种稳定性好、功能多样的海藻多糖饮品。
背景技术
饮品是指能够满足人体机能正常需要,可以直接饮用,或以溶解、稀释的方式饮用的食品。一般来说凡是不经过咀嚼(或轻微咀嚼)而直接食用的产品均属饮品的范畴,饮品是食品产品的一部分。
饮品因具有良好的风味和营养价值而受到消费者的喜爱,但生产过程中产品容易出现絮状、分层、沉淀等现象,严重影响了产品的质量。而出现这种现象主要原因是脂肪上浮和蛋白质沉淀,生产中为了提高产品的稳定性除了通过对原料、水质、工艺流程等进行相关控制外,最主要的也是最关键的提高饮品稳定性的方法就是适当添加稳定剂。常用于的稳定剂有许多种,如羧甲基纤维素钠(CMC)、黄原胶、卡拉胶、果胶、海藻酸丙二醇酯(PGA)等。果胶作为稳定剂的饮品存放时间稍长,但果胶遇微量的二价钙离子会形成凝集,产品的质地易变差,且成本亦较高;海藻酸丙二醇酯(PGA)难溶于水,对三价铁离子不稳定;卡拉胶的悬浮能力较强但其主要缺点是不耐酸和高温。
在饮品的实际生产中,常使用复合稳定剂来增加产品的稳定性,以便充分利用各种稳定剂单体之间的协同交互作用以减少稳定剂的用量、降低生产成本,同时可以避免某种稳定剂添加量过大而影响饮品的风味及口感。
中国专利CN101785502A公开了一种食品技术领域的乳饮料稳定剂、利用其制备的酸性乳饮料及制备方法;该乳饮料稳定剂的组分及质量百分含量为:羧甲基可德胶50~70%,阿拉伯胶10~30%,海藻酸丙二醇酯10~20%,瓜尔胶5~10%;所述酸性乳饮料的组分及质量百分含量为:全脂奶粉或脱脂奶粉1~8%,稳定剂0.2~1%,白砂糖10~20%,余量为水;酸性乳饮料的制备方法,包括如下步骤:取35~55℃的水,依次加入白砂糖,稳定剂,搅拌至溶解,得溶液A;取35~55℃的水,加入全脂奶粉或脱脂奶粉,搅拌至溶解,得溶液B;混合溶液A和溶液B,降至15~25℃,使用柠檬酸水溶液调节pH值到4.0,升温均质,巴氏灭菌,即得酸性乳饮料。本发明的稳定剂引入了羧甲基可德胶和阿拉伯胶,具有良好的乳化效果和耐酸性,能有效地提高产品的稳定性。
然而现有市售的饮品的稳定剂在解决上述问题方面存在一些明显的不足,普遍存在明显的析水、沉淀等问题。产生此情况的原因则与稳定剂的性能有关,因为稳定剂中各组分的选择和配比如果不当,则不能提供有效的悬浮稳定能力,因而造成沉淀现象。
目前国际食品饮料市场对天然的具有营养保健作用的食品或饮料越来越受到重视,并且逐步成为热销品种,市场对它的需求量是越来越大,海藻食品或海藻饮料正属这一范畴。对这些产品的生产开发,预计它将会产生更大的经济效益和社会效益。在未来的饮料市场发展中,海藻饮料必将成为一个极具发展活力的新品种。
发明内容
本发明所要解决的技术问题在于提供了一种营养价值高、口感好、稳定性好的海藻多糖饮品。
一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.05~0.25g/L、低聚果糖0.3~0.4g/L、聚葡萄糖5.0~15.0g/L、β-胡萝卜素0.002~0.004g/L、乳粉1.5~3.0g/L、果胶0.08~0.15g/L、羧甲基可德胶0.08~0.15g/L、羧甲基纤维素钠0.01~0.15g/L、蔗糖3.0~15.0g/L、麦芽糖5.0~20.0g/L、果汁0.015~0.15L、蜂蜜0.5~3.0g/L、柠檬酸0.01~0.25g/L、苹果酸0.02~0.15g/L、柠檬酸钠0.1~0.3g/L、山梨酸钾0.01~0.05g/L,将上述组分用水定容至1L即得海藻多糖饮品。
优选地,所述果汁为苹果汁、柠檬汁、芒果汁、草莓汁、梨汁、葡萄汁、菠萝汁、西瓜汁、橙汁、猕猴桃汁、火龙果汁、番茄汁中的一种或多种。能够增加产品不同风味,赋予产品不同口感及养分。
优选地,所述饮品还包括下述组分:茯苓粉0.01~0.05g/L、核桃粉0.01~0.05g/L。
优选地,所述饮品包括下述组分:海藻多糖0.05~0.10g/L、低聚果糖0.3~0.4g/L、聚葡萄糖5.5~8.0g/L、β-胡萝卜素0.002~0.004g/L、乳粉1.5~2.5g/L、果胶0.08~0.12g/L、羧甲基可德胶0.08~0.12g/L、羧甲基纤维素钠0.01~0.10g/L、蔗糖3.5~8.5g/L、麦芽糖5.0~10.0g/L、果汁0.025~0.10L、蜂蜜1.0~2.5g/L、柠檬酸0.02~0.10g/L、苹果酸0.03~0.10g/L、柠檬酸钠0.10~0.25g/L、山梨酸钾0.01~0.03g/L、茯苓粉0.01~0.05g/L、核桃粉0.01~0.05g/L。
优选地,所述饮品包括下述组分:海藻多糖0.15g/L、低聚果糖0.35g/L、聚葡萄糖10.0g/L、β-胡萝卜素0.003g/L、乳粉2.0g/L、果胶0.12g/L、羧甲基可德胶0.10g/L、羧甲基纤维素钠0.05g/L、蔗糖9.5g/L、麦芽糖12.5g/L、火龙果汁0.065L、番茄汁0.045L、蜂蜜2.0g/L、柠檬酸0.20g/L、苹果酸0.05g/L、柠檬酸钠0.2g/L、山梨酸钾0.02g/L。
优选地,所述饮品包括下述组分:海藻多糖0.10g/L、低聚果糖0.35g/L、聚葡萄糖7.0g/L、β-胡萝卜素0.003g/L、乳粉2.5g/L、果胶0.10g/L、羧甲基可德胶0.12g/L、羧甲基纤维素钠0.07g/L、蔗糖3.5g/L、麦芽糖8.5g/L、苹果汁0.035L、柠檬汁0.030L、蜂蜜1.5g/L、柠檬酸0.10g/L、苹果酸0.07g/L、柠檬酸钠0.2g/L、山梨酸钾0.02g/L、茯苓粉0.03g/L、核桃粉0.05g/L。
优选地,所述饮品包括下述组分:海藻多糖0.05g/L、低聚果糖0.3g/L、聚葡萄糖5.5g/L、β-胡萝卜素0.002g/L、乳粉1.5g/L、果胶0.08g/L、羧甲基可德胶0.08g/L、羧甲基纤维素钠0.01g/L、蔗糖5.5g/L、麦芽糖5.0g/L、橙汁0.025L、蜂蜜1.0g/L、柠檬酸0.02g/L、苹果酸0.03g/L、柠檬酸钠0.10g/L、山梨酸钾0.01g/L、茯苓粉0.02g/L、核桃粉0.01g/L。
本发明对增强免疫力具有重要作用,本发明产品的稳定性主要通过复合稳定剂来实现。羧甲基可德胶(Carboxymethylatedcurdlan,CMc),作为一种聚阴离子的可德胶多糖衍生物,能够在酪蛋白等电点以下吸附到酪蛋白表面,有效防止蛋白质聚集沉淀,起到稳定体系的作用;羧甲基可德胶还具有良好的免疫活性,能赋予饮品一定的保健功能。海藻多糖主要来自海带、鹿尾菜(羊栖菜)、巨藻、泡叶藻、墨角藻等海藻,海藻多糖具有抗病毒、抗肿瘤、抗突变、抗辐射和增强免疫力等作用,海藻多糖可以与HIV(人体获得性免疫缺陷病毒)结合,使其失活,从而抑制病毒的复制与繁殖,起到防治癌症和爱滋病的作用;海藻多糖作为高血压、心脏病患者的保健食品也有极好的疗效作用,海藻多糖可以降低血管中导致动脉粥样硬化的脂及饱和脂肪酸的含量;海藻多糖还能有选择性地清除汞、镉、铅等致癌物重金属;另外,海藻多糖还有明显的降血脂作用,具有减肥消脂等功能。海藻多糖的添加,其不仅与果胶、羧甲基可德胶、羧甲基纤维素钠作为复合稳定剂,有效保证了饮品整体的稳定性,而且赋予饮品一定的保健功效。
本发明采用的甜味剂除了一定量的蔗糖外还有麦芽糖,麦芽糖有着食用价值之余,亦有其食疗功效,它性温味甘,与水溶解后会化作葡萄糖,作为医学上的营养料,可用作养颜、补脾益气、润肺止咳、缓急止痛、滋润内脏、开胃除烦、通便秘等,主治脾胃虚弱、气短乏力、纳食减少、虚寒腹痛、肺燥咳嗽、干咳少痰、咽痛。
本发明β-胡萝卜素(C40H56)是类胡萝卜素之一,也是橘黄色脂溶性化合物。β-胡萝卜素不仅可以补肝明目,治疗夜盲症;还可以加强肠道的蠕动,从而利膈宽肠,通便防癌;同时,也是维护人体健康不可缺少的营养素,有助于细胞增殖与生长,有助于增强机体的免疫功能,在抗癌、降压、降血脂、预防心血管疾病、白内障及抗氧化上有显著的功能。
本发明低聚果糖具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节,抗龋齿等保健功能。聚葡萄糖(polydextrose)是水溶性膳食纤维的别名,是一种具有保健功能性的食品组分,可以补充人体所需的水溶性膳食纤维,具有保持肠胃通畅的功能。聚葡萄糖除具有不溶性膳食纤维所特有的明显增加粪便体积、增强通便、降低肠道癌的风险等的作用外,还具有不溶性膳食纤维所不具备或不明显的功能,如结合清除体内的胆酸,明显降低血清胆固醇,更容易引致饱腹感,能明显降低饭后血糖水平等。
本发明茯苓粉能祛斑增白、润泽皮肤,还可以增强免疫功能,扩张血管;核桃堪称抗氧化之“王”,核桃的营养价值非常的之高,核桃中的磷脂,对脑神经有良好保健作用;核桃油含有不饱和脂肪酸,有防治动脉硬化的功效;核桃仁中含有锌、锰、铬等人体不可缺少的微量元素;核桃中所含的精氨酸、油酸、抗氧化物质等对保护心血管,预防冠心病、中风、老年痴呆等是颇有裨益的。
本发明在酸性和稍高温度条件下,蛋白的稳定性很差,采用果胶、羧甲基可德胶、羧甲基纤维素钠、海藻多糖作为复合稳定剂,并通过一定的配方设计,不仅有效保证了海藻多糖的热稳定性和储藏稳定性,减少其降解,而且给予蛋白很好的保护,保证了产品的稳定性;同时,还使产品的营养价值得到提升。
本发明具有很好的稳定性能,可以有效防止蛋白质的沉淀,延长产品的货架期;本发明通过一定的配方设计,不仅具有口感好、稳定性好等优点,同时功能多样,具有很好的保健功效。
具体实施方式
下面结合具体实施例对本发明作进一步说明,但本发明的保护范围并不限于此。
实施例1
一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.15g/L、低聚果糖0.35g/L、聚葡萄糖10.0g/L、β-胡萝卜素0.003g/L、乳粉2.0g/L、果胶0.12g/L、羧甲基可德胶0.10g/L、羧甲基纤维素钠0.05g/L、蔗糖9.5g/L、麦芽糖12.5g/L、火龙果汁0.065L、番茄汁0.045L、蜂蜜2.0g/L、柠檬酸0.20g/L、苹果酸0.05g/L、柠檬酸钠0.2g/L、山梨酸钾0.02g/L,将上述组分用水定容至1L即得海藻多糖饮品。
本产品口感优,成品90天内无分层现象。
对本产品进行离心沉淀率测定,结果为0.12%。离心沉淀率的测定:量取30ml样品,称量样品质量m1,放入离心管中3000r/min离心15min后,除去上清液,称量沉淀质量m2,根据离心沉淀率=m2/m1×100%,计算离心沉淀率。
实施例2
一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.10g/L、低聚果糖0.35g/L、聚葡萄糖7.0g/L、β-胡萝卜素0.003g/L、乳粉2.5g/L、果胶0.10g/L、羧甲基可德胶0.12g/L、羧甲基纤维素钠0.07g/L、蔗糖3.5g/L、麦芽糖8.5g/L、苹果汁0.035L、柠檬汁0.030L、蜂蜜1.5g/L、柠檬酸0.10g/L、苹果酸0.07g/L、柠檬酸钠0.2g/L、山梨酸钾0.02g/L、茯苓粉0.03g/L、核桃粉0.05g/L,将上述组分用水定容至1L即得海藻多糖饮品。
本产品口感优,成品90天内无分层现象。
对本产品进行离心沉淀率测定,结果为0.11%。离心沉淀率的测定:量取30ml样品,称量样品质量m1,放入离心管中3000r/min离心15min后,除去上清液,称量沉淀质量m2,根据离心沉淀率=m2/m1×100%,计算离心沉淀率。
实施例3
一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.05g/L、低聚果糖0.3g/L、聚葡萄糖5.5g/L、β-胡萝卜素0.002g/L、乳粉1.5g/L、果胶0.08g/L、羧甲基可德胶0.08g/L、羧甲基纤维素钠0.01g/L、蔗糖5.5g/L、麦芽糖5.0g/L、橙汁0.025L、蜂蜜1.0g/L、柠檬酸0.02g/L、苹果酸0.03g/L、柠檬酸钠0.10g/L、山梨酸钾0.01g/L、茯苓粉0.02g/L、核桃粉0.01g/L,将上述组分用水定容至1L即得海藻多糖饮品。
本产品口感优,成品90天内无分层现象。对本产品进行离心沉淀率测定,结果为0.09%。
实施例4
一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.09g/L、低聚果糖0.4g/L、聚葡萄糖12.5g/L、β-胡萝卜素0.004g/L、乳粉2.5g/L、果胶0.12g/L、羧甲基可德胶0.12g/L、羧甲基纤维素钠0.10g/L、蔗糖4.5g/L、麦芽糖15.0g/L、芒果汁0.030L、火龙果汁0.035L、猕猴桃汁0.035L、蜂蜜2.5g/L、柠檬酸0.10g/L、苹果酸0.10g/L、柠檬酸钠0.25g/L、山梨酸钾0.03g/L、茯苓粉0.05g/L、核桃粉0.02g/L,将上述组分用水定容至1L即得海藻多糖饮品。
本产品口感优,成品90天内无分层现象。对本产品进行离心沉淀率测定,结果为0.13%。
实施例5
一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.15g/L、低聚果糖0.4g/L、聚葡萄糖5.5g/L、β-胡萝卜素0.004g/L、乳粉3.0g/L、果胶0.15g/L、羧甲基可德胶0.15g/L、羧甲基纤维素钠0.15g/L、蔗糖8.0g/L、麦芽糖8.0g/L、草莓汁0.040L、梨汁0.050L、葡萄汁0.060L、蜂蜜3.0g/L、柠檬酸0.25g/L、苹果酸0.1g/L、柠檬酸钠0.30g/L、山梨酸钾0.05g/L、茯苓粉0.04g/L、核桃粉0.01g/L,将上述组分用水定容至1L即得海藻多糖饮品。
本产品口感优,成品60天内无分层现象。对本产品进行离心沉淀率测定,结果为0.15%。
实施例6
一种海藻多糖饮品,所述饮品包括下述组分:海藻多糖0.25g/L、低聚果糖0.3g/L、聚葡萄糖6.5g/L、β-胡萝卜素0.004g/L、乳粉1.5g/L、果胶0.10g/L、羧甲基可德胶0.08g/L、羧甲基纤维素钠0.15g/L、蔗糖7.5g/L、麦芽糖9.5g/L、菠萝汁0.050L、西瓜汁0.050L、猕猴桃汁0.040L、梨汁、蜂蜜3.0g/L、柠檬酸0.22g/L、苹果酸0.13g/L、柠檬酸钠0.27g/L、山梨酸钾0.05g/L,将上述组分用水定容至1L即得海藻多糖饮品。
本产品口感优,成品60天内无分层现象。对本产品进行离心沉淀率测定,结果为0.17%。
本发明不仅具有口感好、稳定性好、各组分之间融合性好等优点,同时多种膳食纤维等协同作用,赋予产品功能多样的特性,具有很好的保健功效。
Claims (1)
1.一种海藻多糖饮品,其特征在于:所述饮品包括下述组分:海藻多糖0.05g/L、低聚果糖0.3g/L、聚葡萄糖5.5g/L、β-胡萝卜素0.002g/L、乳粉1.5g/L、果胶0.08g/L、羧甲基可德胶0.08g/L、羧甲基纤维素钠0.01g/L、蔗糖5.5g/L、麦芽糖5.0g/L、橙汁0.025L、蜂蜜1.0g/L、柠檬酸0.02g/L、苹果酸0.03g/L、柠檬酸钠0.10g/L、山梨酸钾0.01g/L、茯苓粉0.02g/L、核桃粉0.01g/L,将上述组分用水定容至1L即得海藻多糖饮品。
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