CN103892387B - 一种碳酸型大豆肽饮料及其制备方法 - Google Patents
一种碳酸型大豆肽饮料及其制备方法 Download PDFInfo
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- CN103892387B CN103892387B CN201210587431.3A CN201210587431A CN103892387B CN 103892387 B CN103892387 B CN 103892387B CN 201210587431 A CN201210587431 A CN 201210587431A CN 103892387 B CN103892387 B CN 103892387B
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Abstract
本发明涉及一种碳酸型大豆肽饮料及其制作方法，该饮料组分包含：大豆肽粉2～5重量份，果葡糖浆1～20重量份，人工甜味剂0～0.1重量份，果粉0.5～20重量份，麦芽糖醇0.1～5重量份，氯化钠0.001～1重量份，柠檬酸0.001～1重量份，柠檬酸钠0.001～1重量份，维生素0.001～0.1重量份，矿物元素0.0001～0.3重量份，二氧化碳0.45～0.6重量份，水62～77重量份。将上述干物料按一定比例备料后，加水混料、杀菌、冷却、充气、灌装等步骤制得产品。该碳酸型大豆肽饮料制备工艺简单，产品大豆肽含量高（≥1.7%），清新爽口、解渴生津，是具有增强免疫、解除疲劳、提高运动能力的健康休闲饮品。
Description
技术领域
本发明涉及一种碳酸型大豆肽饮料及其制备方法，属于植物蛋白肽饮料技术领域。
背景技术
大豆蛋白由生物酶降解后可以得到许多有活性功能的肽片断。大豆肽的分子质量大小、肽链长短以及肽链上连接的特殊基团如磷酸基、糖链等，影响着肽的营养特性和生理活性。科学研究表明，多肽被人体吸收的速度比原蛋白和相同组成的氨基酸都快。大豆肽具有快速恢复疲劳、增强肌肉力量的作用。日本学者小松卡夫等人（梁敏，彭凯.大豆多肽的功能性与功能食品开发.农产品加工学刊，2006，11：25-26.）在治疗儿童肥胖症的过程中发现,脱脂大豆蛋白降解得到的大豆肽比牛乳能提高基础代谢水平，使食后发热量增加，促进能量代谢进行，并且可促进皮下脂肪减少。此外，大豆肽对α-葡萄糖苷酶有缓慢抑制作用，即能起到抑制血糖急速上升的作用。因此，以大豆肽作为基料，可制作适合不同年龄段人群生理特点和营养要求的，具有蛋白质强化食品和能量补给功能的多种饮品。
由于大豆肽的去除疲劳等功效明显，近年来对大豆肽饮品的开发也受到关注，如CN100482106C专利申请公开了以大豆蛋白肽粉、羧甲基纤维素钠、果葡糖浆、甜味剂、柠檬酸、磷酸、柠檬酸钠及二氧化碳制作而成的一种活性肽啤酒样饮料，但大豆肽的含量只有0.2～0.5%。日本不二公司曾揭示每日摄入8g以上大豆肽对调节人体生理机理有明显的效果（MOTOHASHIYutaka & HIGUCHI Shigekazu.Effects of Ingestion of Soy Bean-derivedPeptides in the Evening on EEG and Subjective Fatigue.Proceedings of the 51stMeeting of Japan Society of Physiological Anthropology）。但是而当饮料中多肽含量大于1%时，由于肽粉的特有气味及酸味，使得产品的风味和口味会受到明显影响。所以，需要开发一种大豆肽含量高，并且可口清爽的饮料配方及其制作工艺。
发明内容
本发明的目的旨在提供一种碳酸型大豆肽饮料及其制备方法，以解决大豆肽饮料中大豆多肽高含量与其影响饮品风味的矛盾问题，并开发出具有高大豆肽含量、缓解疲劳、营养健康、可口清爽、生津止渴的美味碳酸型饮料。
为实现上述技术任务，本发明采取如下的技术解决方案：
该碳酸型大豆肽饮料的组分包含：大豆肽粉2～5重量份，果葡糖浆1～20重量份，人工甜味剂0～0.1重量份，果粉0.5～20重量份，麦芽糖醇0.1～5重量份，氯化钠0.001～1重量份，柠檬酸0.001～1重量份，柠檬酸钠0.001～1重量份，维生素0.001～0.1重量份，矿物元素0.0001～0.3重量份，二氧化碳0.45～0.6重量份，水62～77重量份。可以具体选择所述大豆肽粉的大豆肽含量大于85%，90%以上的大豆肽的分子量分布小于10000Dalton。
在本发明的技术方案中，所述人工甜味剂可以选自包括阿斯巴甜、甜蜜素、安赛蜜、甜菊糖、三氯蔗糖、糖精钠中的一种或多种组合。
在本发明技术方案中，所述人工甜味剂为选自包括阿斯巴甜、甜蜜素、安赛蜜、甜菊糖、三氯蔗糖、糖精钠中的一种或多种组合。
在本发明技术方案中，所述果粉可以为选自包括苹果果粉、柠檬果粉、甜橙果粉、西柚果粉、芒果果粉、香蕉果粉、菠萝果粉、水蜜桃果粉、哈密瓜果粉、杏仁果粉、西瓜果粉、草莓果粉、木瓜果粉、香芋果粉中的一种过多种组合。
在本发明技术方案中，所述矿物元素的种类例如可选自可形成矿物质的盐原料等，且只要可食用即可，盐可以是钙、镁、铁、锌、钾等金属元素的盐、氢氧化物、氧化物等，例如氯化钙、葡糖酸钙、乳酸钙、柠檬酸钙、氢氧化钙、碳酸钙、磷酸钙、泛酸钙、如氢钙、氯化镁、氧化镁、碳酸镁、白云石、氯化铁、柠檬酸铁、乳酸铁、焦磷酸铁、葡萄糖酸亚铁、硫酸钙、硫酸镁、富马酸亚铁、等有机或无机盐类。
在本发明技术方案中，所述维生素的种类例如可以是维生素C、烟酸、维生素B群、核黄素、泛酸、叶酸等各种维生素类，对它们的有益生理作用已得到广泛研究证明。
维生素C属于水溶性维生素，在体内流失量大，需每天及时补充，具有还原作用，即可作为供氢体，又可作为受氢体，在体内氧化还原反应过程中发挥重要作用，维生素C对蛋白质代谢有很大影响，在体内劳动量大时及时补充维生素C，可以提高肌肉的耐力，加速体力的恢复。
维生素B1可以构成辅酶，维持体内正常代谢；抑制胆碱酯酶的活性，维持神经组织正常功能的作用，长期从事脑力劳动者，会引发心悸、乏力、食欲欠佳、失眠等“神经衰弱’症状，此时只要及时补充维生素Bl，症状就会很快缓解，因为大脑消耗的能量主要是葡萄糖，而维生素Bl的主要功能就是参与糖的代谢，用脑过度，也会使维生素B1过度消耗，糖代谢无法正常进行，机体只能以加快血液循环的方式来维持糖对大脑的供给，因此会出现心悸症状，糖代谢不畅，也会累及消化功能，导致食欲不振，糖供应不良，大脑能量得不到及时补充，则会引起失眠症状，所以，及时补充维生素Bl症状马上可以缓解，同时也会降低从事高强度脑力劳动诱发的猝死。
烟酸是构成烟酰胺腺嘌呤二核苷酸及烟酰胺腺嘌呤二核苷酸磷酸，烟酰胺在体内与腺嘌呤、核糖和磷酸结合构成烟酰胺腺嘌呤二核苷酸和烟酰胺腺嘌呤二核苷酸磷酸，在生物氧化还原反应中起电子载体或递氢体作用，烟酰胺的吡啶环具有可逆地加氢加电子和脱氢脱电子的特性，因此在酶促反应过程中能够传递氢传递电子。所以烟酸参与能量代谢和从根本上营养神经的作用，补充烟酸可以从根本上缓解疲劳和提高神经系统的兴奋性，从而达到醒脑的作用。
维生素B6是氨基酸代谢中需要的100多种酶的辅酶。神经递质5一羟色胺、肾上腺素、去甲肾上腺素以及，氨基丁酸的合成、血管扩张剂和胃促分泌素以及血红素卟啉前体的合成都需要维生素B6参与。PLP（磷酸吡哆醛：维生素B6在体内的活性形式）也是糖原磷酸化的辅助因子、神经鞘磷脂的合成以及类固醇激素受体的调控方面也需要该种维生素参与。许多PLP参与的酶促反应，均使神经递质水平升高。
该碳酸型大豆肽饮料及其制作步骤如下：
（1）混料：按照本发明技术方案所述各组分的配料量，将柠檬果粉、柠檬酸及柠檬酸钠，以及包含大豆肽的剩余配料分别预混，柠檬果粉、柠檬酸及柠檬酸钠的预混料用40℃～55℃温水溶解，然后将其他包含大豆肽的预混料加入上述料液中，并持续搅拌至充分溶解；
（2）杀菌：将上述料液加热至85℃，并保持15min；
（3）冷却：冷却物料到15℃±1℃；
（4）充气：将上述物料打入二氧化碳压力罐进行充气，混合压力为0.2～0.3MPa，充气后保持15～20min；
（5）灌装：灌装、封盖并储存。
本发明的有益效果如下：
（1）该碳酸型大豆肽饮料大豆肽含量高（≥1.7%），可有效提高饮用时大豆肽的摄入量，以含1.7%大豆肽饮料计，摄入500mL即可超过大豆肽的有效功效量8克；（2）本碳酸型大豆肽饮料由于加入二氧化碳和/或各种调味剂，使本品没有由于大豆肽含量高时所突显的不悦气味，口感清爽、解渴生津；（3）制作工艺简单，是具有增强免疫、解除疲劳、提高运动能力的保健饮品；（4）维生素和矿物元素是人体正常生命活动中所必需的物质，在机体代谢、恢复疲劳、生长发育等过程中起着重要作用，本品强化了在人体缺乏时容易导致疲劳的维生素和矿物元素，并可与大豆肽共同发挥作用。
具体实施方式
以下是申请人所提供的实施例，以对本发明的方法作进一步详细的解释说明。
实施例1：
该碳酸型大豆肽饮料组分包含：大豆肽粉2重量份，果葡糖浆1重量份，甜菊糖0.07重量份，三氯蔗糖0.03重量份，柠檬果粉20重量份，麦芽糖醇5重量份，氯化钠0.001重量份，柠檬酸0.001重量份，柠檬酸钠1重量份，烟酸0.001重量份，铁元素0.0001重量份，二氧化碳0.45重量份，水70重量份。其中，大豆肽粉原料中的大豆肽含量为85%。铁元素以葡萄糖酸亚铁形式添加。
实施步骤如下：
（1）混料：按照本实施例所述各组分的配料量，将柠檬果粉、柠檬酸、柠檬酸钠，以及包含大豆肽的剩余配料分别预混，其中，柠檬果粉、柠檬酸及柠檬酸钠的预混料用50℃温水溶解，然后将其他包含大豆肽的预混料加入上述料液中，并持续搅拌至充分溶解；
（2）杀菌：将上述料液加热至85℃，并保持15min；
（3）冷却：冷却物料到15℃±1℃；
（4）充气：将上述物料打入二氧化碳压力罐进行充气，混合压力为0.2MPa，充气后保持15min；
（5）灌装：灌装、封盖，得大豆肽含量为1.7%的碳酸饮料产品，并储存。
按照以上配方及生产工艺制得的500mL碳酸型大豆肽饮料含大豆肽8.5g。
实施例2：
该碳酸型大豆肽饮料组分包含：大豆肽粉3重量份，果葡糖浆12重量份，阿斯巴甜0.025重量份，安赛蜜0.025重量份，西柚果粉5重量份，麦芽糖醇1重量份，氯化钠0.05重量份，柠檬酸0.05重量份，柠檬酸钠0.05重量份，维生素C 0.0975重量份，维生素B1 0.0003重量份，维生素B6 0.0002重量份，烟酸0.002重量份，钙元素0.01重量份，镁元素0.001重量份，二氧化碳0.5重量份，水77重量份。其中，大豆肽粉原料中的大豆肽含量为85%。钙元素、镁元素以碳酸钙、氯化镁形式添加。
实施步骤如下：
（1）混料：按照本实施例所述各组分的配料量，将柠檬果粉、柠檬酸及柠檬酸钠，以及包含大豆肽的剩余配料分别预混，其中，柠檬果粉、柠檬酸及柠檬酸钠的预混料用40℃温水溶解，然后将其他包含大豆肽的预混料加入上述料液中，并持续搅拌至充分溶解；
（2）杀菌：将上述料液加热至85℃，并保持15min；
（3）冷却：冷却物料到15℃±1℃；
（4）充气：将上述物料打入二氧化碳压力罐进行充气，混合压力为0.25MPa，充气后保持18min；
（5）灌装：灌装、封盖，得大豆肽含量为2.6%的碳酸饮料产品，并储存。
按照以上配方及生产工艺制得的500mL碳酸型大豆肽饮料含大豆肽13g。
实施例3：
该碳酸型大豆肽饮料组分包含：大豆肽粉5重量份，果葡糖浆20重量份，水蜜桃果粉0.5重量份，麦芽糖醇0.1重量份，氯化钠1重量份，柠檬酸1重量份，柠檬酸钠0.001重量份，维生素C 0.0475重量份，维生素B10.0003重量份，维生素B6 0.0002重量份，烟酸0.002重量份，钙元素0.285重量份，镁元素0.01重量份，铁元素0.005重量份，二氧化碳0.6重量份，水71重量份。其中，大豆肽粉原料中的大豆肽含量为85%。钙元素、镁元素、铁元素以硫酸钙、硫酸镁、富马酸亚铁形式添加。
实施步骤如下：
（1）混料：按照本实施例所述各组分的配料量，将柠檬果粉、柠檬酸及柠檬酸钠，以及包含大豆肽的剩余配料分别预混，其中，柠檬果粉、柠檬酸及柠檬酸钠的预混料用55℃温水溶解，然后将其他包含大豆肽的预混料加入上述料液中，并持续搅拌至充分溶解；
（2）杀菌：将上述料液加热至85℃，并保持15min；
（3）冷却：冷却物料到15℃±1℃；
（4）充气：将上述物料打入二氧化碳压力罐进行充气，混合压力为0.3MPa，充气后保持20min；
（5）灌装：灌装、封盖，得大豆肽含量为4.3%的碳酸饮料产品，并在20℃下储存。
按照以上配方及生产工艺制得的500mL碳酸型大豆肽饮料含大豆肽21.5g。
实施例4：
该碳酸型大豆肽饮料组分包含：大豆肽粉5重量份，果葡糖浆15重量份，阿斯巴甜0.025重量份，安赛蜜0.025重量份，柠檬果粉5重量份，苹果果粉10重量份，麦芽糖醇2重量份，氯化钠0.05重量份，柠檬酸0.05重量份，柠檬酸钠0.05重量份，维生素C 0.0094重量份，维生素B1 0.0001重量份，烟酸0.0005重量份，钙元素0.01重量份，镁元素0.001重量份，铁元素0.001重量份，二氧化碳0.5重量份，水62重量份。其中，大豆肽粉原料中的大豆肽含量为85%。钙元素、镁元素、铁元素以硫酸钙、硫酸镁、柠檬酸铁形式添加。
实施步骤如下：
（1）混料：按照本实施例所述各组分的配料量，将柠檬果粉、柠檬酸及柠檬酸钠，以及包含大豆肽的剩余配料分别预混，其中，柠檬果粉、柠檬酸及柠檬酸钠的预混料用40℃温水溶解，然后将其他包含大豆肽的预混料加入上述料液中，并持续搅拌至充分溶解；
（2）杀菌：将上述料液加热至85℃，并保持15min；
（3）冷却：冷却物料到15℃±1℃；
（4）充气：将上述物料打入二氧化碳压力罐进行充气，混合压力为0.25MPa，充气后保持18min；
（5）灌装：灌装、封盖，得大豆肽含量为4.3%的碳酸饮料产品，并储存。
按照以上配方及生产工艺制得的500mL碳酸型大豆肽饮料含大豆肽21.5g。
感官评价实验例
本发明人以实施例1～4的产品为实验对象，分别记为1～4号。对产品的大豆肽味、整体口味进行消费者测试，获得有效样本32个，实验结果记录如下表1：
表1
从上表可以看出，对本发明实施例1～4号的碳酸型大豆肽饮料产品，消费者对各测试样品喜好程度均较对照样高，无感知出明显大豆肽气味。
产品稳定性实验数据
本发明人将上述1～4号产品进行储藏稳定性测试。产品在25℃±1℃下储存12个月，而后与新制备同编号样品对比。评定时，对各感官指标设定一个目标值，根据感官评定尺度，对于甜度与酸度，其目标值取评价尺度的中点值3.0，上下波动0.5范围内均可接受，对于风味、澄清度、总体可接受度，要求分值在3.0以上，分值越接近5.0，感官属性指标评价越好。感官测试获得有效样本40份，下表2中感官评价值为以0.5为最小单位近似后的平均值。
表2
从上表2中可见产品经过12个月的储藏后仍然能保持良好的感官品质。0个月和12个月后产品理化指标和微生物指标均满足：可溶性固形物（以折光计）≥8.0％；酸度（以醋酸计）≥0.1％；CO2汽容量（20℃时容积倍数）≥2.0；砷（以As计）≤0.2mg/kg；铅（以Pb计）≤3mg/kg；细菌总数≤50个/mL，大肠菌群≤3个/mL，致病菌未检出。
上述实施例为本发明较好的实施方式，但本发明的实施方式并不接受上诉实施例的限制，其他的任何未背离本发明的精神实质与原理所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (6)
1.一种碳酸型大豆肽饮料，其特征在于，该饮料由以下组分组成：大豆肽粉2～5重量份，果葡糖浆1～20重量份，人工甜味剂0～0.1重量份，果粉0.5～20重量份，麦芽糖醇0.1～5重量份，氯化钠0.001～1重量份，柠檬酸0.001～1重量份，柠檬酸钠0.001～1重量份，维生素0.001～0.1重量份，矿物元素0.0001～0.3重量份，二氧化碳0.45～0.6重量份，水62～77重量份。
2.根据权利要求1所述的碳酸型大豆肽饮料，其特征在于，所述大豆肽粉的大豆肽含量大于85％，90％以上的大豆肽的分子量分布小于10000Dalton。
3.根据权利要求1或2所述的碳酸型大豆肽饮料，其特征在于，所述人工甜味剂为选自包括阿斯巴甜、甜蜜素、安赛蜜、甜菊糖、三氯蔗糖、糖精钠中的一种或多种组合。
4.根据权利要求1或2所述的碳酸型大豆肽饮料，其特征在于，所述果粉为选自包括苹果果粉、柠檬果粉、甜橙果粉、西柚果粉、芒果果粉、香蕉果粉、菠萝果粉、水蜜桃果粉、哈密瓜果粉、杏仁果粉、西瓜果粉、草莓果粉、木瓜果粉、香芋果粉中的一种或多种组合。
5.根据权利要求1或2所述的碳酸型大豆肽饮料，其特征在于，所述维生素选自维生素C、维生素B1、烟酸、维生素B6中的一种或多种组合。
6.一种制备如权利要求1～5所述的碳酸型大豆肽饮料的制备方法，其特征在于，包括如下实施步骤：
1)混料：按照所述各组分的配料量，将果粉、柠檬酸及柠檬酸钠，以及包含大豆肽的其他配料分别预混，其中，果粉、柠檬酸及柠檬酸钠的预混料用40℃～55℃温水溶解，然后将其他包含大豆肽的预混料加入上述料液中，并持续搅拌至充分溶解；
2)杀菌：将上述料液加热至85℃，并保持15min；
3)冷却：冷却物料到15℃±1℃；
4)充气：将上述物料打入二氧化碳压力罐进行充气，混合压力为0.2～0.3MPa，充气后保持15～20min；
5)灌装：灌装、封盖并储存。
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| CN105394496A (zh) * | 2015-12-07 | 2016-03-16 | 天津北洋百川生物技术有限公司 | 大豆多肽苹果饮料及其制备方法 |
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