CN103907988B - 一种富硒发芽米南瓜饮料及其制备方法 - Google Patents
一种富硒发芽米南瓜饮料及其制备方法 Download PDFInfo
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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Abstract
本发明公开了一种富硒发芽米南瓜饮料及其制备方法，该饮料由以下重量份的原辅料配制而成：富硒糙米80-100份、南瓜250-280份、蔗糖10-20份、柠檬酸0.04-0.06份、柠檬酸钠0.03-0.05份、食用香精0.0002-0.0004份、维生素C？0.002-0.004份、黄原胶0.3-0.5份、羧甲基纤维素钠0.3-0.5份、果胶0.4-0.6份、澄清剂0.1-0.4份；该方法采用发芽方式激活和释放机体自身酶系统作用于富硒糙米和南瓜浆液，从而提高营养物质的有效溶出，并通过控温熬煮保存原料的鲜香味，所得富硒发芽糙米南瓜饮料营养丰富，风味独特。
Description
技术领域
本发明涉及饮料加工领域，具体而言，涉及一种富硒发芽米南瓜饮料及其制备方法。
背景技术
硒(Se)作为人体必需的微量元素，在自然界中以无机硒和有机硒这两种形式存在。无机硒一般指亚硒酸钠和硒酸钠，而有机硒是硒通过生物转化与氨基酸结合而成。有机硒参与蛋白质代谢被吸收后能有效改善人体内血硒的状况，具有多种保建功能。1988年中国营养学会推荐的“每日膳食中营养素供应量与我国的膳食指南”中,把硒和能量、蛋白质、几种重要维生素以及钙、铁、锌、碘等并列为15种每日膳食必需营养素。
γ-氨基丁酸（GABA）是一种天然存在的非蛋白质氨基酸，是哺乳动物中枢神经系统中重要的抑制性神经传达物质，约50%的中枢神经突触部位以GABA为递质，并对机体的多种功能具有调节作用。当人体内缺乏GABA时，会产生焦虑、不安、疲倦、忧虑等情绪，一般长久处于高压力族群如身处竞争环境中的人群、运动员、上班族等，都很容易缺乏GABA，需要及时补充以便舒缓情绪。GABA自2009年9月被国家卫生部批准为新资源食品后，以其独特的舒压、助眠效果，能够帮助人们改善情绪、缓解压力，成为国内外饮料企业开发新产品、增加产品附加值、强化产品功能性等方面的一个重要研究方向，拥有广阔的市场前景。
南瓜中富含糖类、果胶、氨基酸、维生素、矿物质以及生物碱等多种生理活性物质．营养丰富且药用价值高，能催化分解亚硝胺、加快肾结石、膀胱结石的溶解，帮助消除人体内多余胆固醇，有防止动脉硬化、减肥、美容、降血糖、降血脂等功效。
中国发明专利CN103190662A公开了一种发芽糙米果醋饮料及其制备方法，采用发芽糙米醋与果汁进行调配制备发芽糙米果醋饮料，未考虑硒元素的保健功能；CN1488294A公开了一种富硒南瓜保健饮料的制作方法，以富硒南瓜为原料生产保健饮料；CN103224864A利用发芽糙米制作格瓦斯饮料的方法，以发芽糙米为原料制备发酵型的格瓦斯饮料，只是利用了发芽糙米这一单一成分，营养不够丰富；CN102370216A公开了一种南瓜复合浆饮料及其生产方法，以南瓜酱、胡萝卜浆、番茄浆和苹果浆为主要组分制备南瓜复合饮料，其原料均为果汁类。
通过检索国内外现有技术发现，目前还没有以富硒发芽糙米、南瓜为主料制备富硒发芽米南瓜饮料的报道。
发明内容
本发明针对现有饮料开发思路存在的问题，提供一种富硒发芽米南瓜饮料及其制备方法。该方法采用发芽方式激活和释放机体自身酶系统作用于富硒糙米和南瓜浆液，从而提高营养物质的有效溶出，并通过控温熬煮保存原料的鲜香味，所得富硒发芽糙米南瓜饮料营养丰富，风味独特。
为了实现上述的目的，本发明人通过大量试验研究并不懈探索，最终获得了如下技术方案：
一种富硒发芽米南瓜饮料，由以下重量份的原辅料配制而成：富硒糙米80-100份、南瓜250-280份、蔗糖10-20份、柠檬酸0.04-0.06份、柠檬酸钠0.03-0.05份、食用香精0.0002-0.0004份、维生素C0.002-0.004份、黄原胶0.3-0.5份、羧甲基纤维素钠0.3-0.5份、果胶0.4-0.6份、澄清剂0.1-0.4份。
优选地，如上所述的富硒发芽米南瓜饮料，其中所述的富硒糙米中硒含量为0.1-0.5mg/Kg。
一种上述富硒发芽米南瓜饮料的制备方法，该方法包括以下步骤：
（1）取富硒糙米，在温度20-30℃条件下浸泡12-24h，浸泡结束后用水轻轻冲洗糙米并沥干水分后，将吸水胀润的糙米置于20-25℃培养箱中发芽24-48h，发芽糙米洗净去杂沥干，加入发芽糙米重量1-2倍的去离子水，采用胶体磨磨浆，得到富硒发芽糙米浆，备用；
（2）取南瓜洗净，去皮、去囊、去籽后，加入南瓜重量1-5倍的去离子水，采用胶体磨磨浆处理，过滤去除粗纤维，得到南瓜汁，备用；
（3）将南瓜汁与富硒发芽糙米浆按重量比2.5-5：1均匀混合，在温度28-38℃保温4-10h，环境湿度控制在85%-95%；
（4）加入南瓜汁与富硒发芽糙米浆的混合液重量5-10倍的去离子水，78-90℃控温熬煮1-2.5h；
（5）加入蔗糖、柠檬酸、柠檬酸钠、食用香精、维生素C、黄原胶、羧甲基纤维素钠、果胶和澄清剂调配，最后过滤、均质、灌装，于105℃高温条件下灭菌5-15min，得到富硒发芽米南瓜饮料。
与现有技术相比，本发明涉及的富硒发芽米南瓜饮料及其制备方法具有如下优点和显著的进步：
（1）采用富硒糙米发芽的工艺获得了丰富的γ-氨基丁酸，更重要的是激活了糙米生物体内各种淀粉酶、纤维素酶、蛋白酶、糖化酶和植酸酶，这些活性酶为后续处理提供了天然的酶解液。
（2）富硒发芽糙米浆与南瓜汁的混合液在温度28-38℃保温4-10h，从而充分利用了发芽糙米磨浆释放出的多酶体系的酶解作用，使酶从结合态转化为游离态，进一步促进富含膳食多糖的南瓜汁中营养物质的溶出，即发挥了发芽糙米浆与南瓜汁的协同作用，同时提高了硒消化利用率。
（3）富硒发芽糙米浆与南瓜汁的混合液并未采用高温沸煮的方式，而采用了78-90℃控温熬煮的方式，保留了原料的鲜香味，所得富硒发芽米南瓜饮料口感丰富，营养价值高，并具有防癌、降血糖、降血脂等功效。
具体实施方式
下面将结合具体实施例，对本发明中的技术方案和技术效果进行清楚、完整地描述。
实施例1
一种富硒发芽米南瓜饮料的制备方法，其步骤如下：
（1）取富硒糙米80g，在温度20℃条件下浸泡12h，浸泡结束后用水轻轻冲洗糙米并沥干水分后，将吸水胀润的糙米置于20℃培养箱中发芽24h，发芽糙米洗净去杂沥干，加入发芽糙米重量1倍的去离子水，采用胶体磨磨浆，得到富硒发芽糙米浆；
（2）取250g南瓜洗净，去皮、去囊、去籽后，加入南瓜重量1倍的去离子水，采用胶体磨磨浆处理，过滤去除粗纤维，得到南瓜汁；
（3）南瓜汁与富硒发芽糙米浆按重量比2.5:1均匀混合，在温度28℃保温4h，环境湿度控制在85%；
（4）加入南瓜汁与富硒发芽糙米混合液重量5倍的去离子水，78℃控温熬煮1h；
（5）加入蔗糖10g、柠檬酸0.04g、柠檬酸钠0.03g、食用香精0.0002g、维生素C0.002g、黄原胶0.3g、羧甲基纤维素钠0.3g、果胶0.4g、澄清剂0.1g调配，最后过滤、均质、灌装，于105℃高温条件下灭菌5min，得到富硒发芽米南瓜饮料。
实施例2
一种富硒发芽米南瓜饮料的制备方法，其步骤如下：
（1）取富硒糙米100g，在温度30℃条件下浸泡24h，浸泡结束后用水轻轻冲洗糙米并沥干水分后，将吸水胀润的糙米置于25℃培养箱中发芽48h，发芽糙米洗净去杂沥干，加入发芽糙米重量2倍的去离子水，采用胶体磨磨浆，得到富硒发芽糙米浆；
（2）取280g南瓜洗净，去皮、去囊、去籽后，加入南瓜重量5倍的去离子水，采用胶体磨磨浆处理，过滤去除粗纤维，得到南瓜汁；
（3）南瓜汁与富硒发芽糙米浆按重量比5:1均匀混合，在温度38℃保温10h，环境湿度控制在95%；
（4）加入南瓜汁与富硒发芽糙米混合液重量10倍的去离子水，90℃控温熬煮2.5h；
（5）加入蔗糖20g、柠檬酸0.06g、柠檬酸钠0.05g、食用香精0.0004g、维生素C0.004g、黄原胶0.5g、羧甲基纤维素钠0.5g、果胶0.6g、澄清剂0.4g调配，最后过滤、均质、灌装，于105℃高温条件下灭菌15min，得到富硒发芽米南瓜饮料。
实施例3
一种富硒发芽米南瓜饮料的制备方法，其步骤如下：
（1）取富硒糙米90g，在温度25℃条件下浸泡18h，浸泡结束后用水轻轻冲洗糙米并沥干水分后，将吸水胀润的糙米置于22.5℃培养箱中发芽36h，发芽糙米洗净去杂沥干，加入发芽糙米重量1.5倍的去离子水，采用胶体磨磨浆，得到富硒发芽糙米浆；
（2）取265g南瓜洗净，去皮、去囊、去籽后，加入南瓜重量3倍的去离子水，采用胶体磨磨浆处理，过滤去除粗纤维，得到南瓜汁；
（3）南瓜汁与富硒发芽糙米浆按重量比3.5:1均匀混合，在温度35℃保温7h，环境湿度控制在90%；
（4）加入南瓜汁与富硒发芽糙米混合液重量7.5倍的去离子水，84℃控温熬煮2h；
（5）加入蔗糖15g、柠檬酸0.05g、柠檬酸钠0.04g、食用香精0.0003g、维生素C0.003g、黄原胶0.4g、羧甲基纤维素钠0.4g、果胶0.5g、澄清剂0.25g调配，最后过滤、均质、灌装，于105℃高温条件下灭菌10min，得到富硒发芽米南瓜饮料。
对比实施例1：富硒糙米不做发芽处理
一种富硒米南瓜饮料的制备方法，其步骤如下：
（1）取富硒糙米90g，洗净去杂沥干，加入糙米重量1.5倍的去离子水，采用胶体磨磨浆，得到富硒糙米浆；
（2）取265g南瓜洗净，去皮、去囊、去籽后，加入南瓜重量3倍的去离子水，采用胶体磨磨浆处理，过滤去除粗纤维，得到南瓜汁；
（3）南瓜汁与富硒糙米浆按重量比3.5:1均匀混合，在温度35℃保温7h，环境湿度控制在90%；
（4）加入南瓜汁与富硒糙米混合液重量7.5倍的去离子水，84℃控温熬煮2h；
（5）加入蔗糖15g、柠檬酸0.05g、柠檬酸钠0.04g、食用香精0.0003g、维生素C0.003g、黄原胶0.4g、羧甲基纤维素钠0.4g、果胶0.5g、澄清剂0.25g调配，最后过滤、均质、灌装，于105℃高温条件下灭菌10min，得到富硒糙米南瓜饮料。
对比实施例2：南瓜汁与富硒发芽糙米浆混合后直接控温熬煮，未经控温酶解过程，酶来自于发芽糙米自身产生的大量酶系。
一种富硒发芽米南瓜饮料的制备方法，其步骤如下：
（1）取富硒糙米90g，在温度25℃条件下浸泡18h，浸泡结束后用水轻轻冲洗糙米并沥干水分后，将吸水胀润的糙米置于22.5℃培养箱中发芽36h，发芽糙米洗净去杂沥干，加入发芽糙米重量1.5倍的去离子水，采用胶体磨磨浆，得到富硒发芽糙米浆；
（2）取265g南瓜洗净，去皮、去囊、去籽后，加入南瓜重量3倍的去离子水，采用胶体磨磨浆处理，过滤去除粗纤维，得到南瓜汁；
（3）南瓜汁与富硒发芽糙米浆按重量比3.5:1均匀混合，再加入南瓜汁与富硒发芽糙米混合液重量7.5倍的去离子水，84℃控温熬煮2h；
（4）加入蔗糖15g、柠檬酸0.05g、柠檬酸钠0.04g、食用香精0.0003g、维生素C0.003g、黄原胶0.4g、羧甲基纤维素钠0.4g、果胶0.5g、澄清剂0.25g调配，最后过滤、均质、灌装，于105℃高温条件下灭菌10min，得到富硒发芽米南瓜饮料。
实验采用蒽酮法测定可溶性糖，氨基酸分析仪法测定γ-氨基丁酸，分光光度法测定硒含量，得到表1数据；通过感观评价得到表2数据。
表1各实施例所制备样品的营养成分比较
表2各实施例所制备样品的感官指标比较
根据表1、表2的试验数据可以看出，本发明实施例1-3的样品明显优于对比实施例，由于糙米在发芽过程中酶的作用，外皮变得柔软，部分蛋白质分解为氨基酸，淀粉转变为糖类，可溶性糖含量大大增加，经控温过熬煮后的风味大大提高。
富硒糙米中含有硒、钾、钙、镁等许多人体不可缺少的矿物质，但是，发芽之前这些营养成分与植酸结合在一起形成坚硬的颗粒，即使人们摄取以后，吸收率也不会高。而在发芽过程中，植酸盐被植酸酶水解，大大提高了矿物质元素的吸收利用率；同时糙米发芽后，糙米糠层中存在的纤维素、半纤维素酶能水解粗纤维，改善糙米吸水、膨胀性差的缺陷，能明显提高糙米的色泽、形态等品质。
糙米的发芽过程是一个酶解过程，大量的酶被激活和释放，并从结合态转化为游离态。其中，在谷氨酸脱羧酶的作用下由谷氨酸转化而成的γ－氨基丁酸(GABA，又名氨酪酸)，是一种非蛋白质，对比实施例2做了发芽处理，但南瓜汁与富硒发芽糙米浆混合后直接控温熬煮，未经控温酶解过程，导致谷氨酸脱羧酶活性降低，γ－氨基丁酸的含量仍然显著低于实施例1-3。
Claims (2)
1.一种富硒发芽米南瓜饮料，其特征在于由以下重量份的原辅料配制而成：富硒糙米80-100份、南瓜250-280份、蔗糖10-20份、柠檬酸0.04-0.06份、柠檬酸钠0.03-0.05份、食用香精0.0002-0.0004份、维生素C0.002-0.004份、黄原胶0.3-0.5份、羧甲基纤维素钠0.3-0.5份、果胶0.4-0.6份、澄清剂0.1-0.4份；该富硒发芽米南瓜饮料的制备方法包括以下步骤：
（1）取富硒糙米，在温度20-30℃条件下浸泡12-24h，浸泡结束后用水轻轻冲洗糙米并沥干水分后，将吸水胀润的糙米置于20-25℃培养箱中发芽24-48h，发芽糙米洗净去杂沥干，加入发芽糙米重量1-2倍的去离子水，采用胶体磨磨浆，得到富硒发芽糙米浆，备用；
（2）取南瓜洗净，去皮、去囊、去籽后，加入南瓜重量1-5倍的去离子水，采用胶体磨磨浆处理，过滤去除粗纤维，得到南瓜汁，备用；
（3）将南瓜汁与富硒发芽糙米浆按重量比2.5-5：1均匀混合，在温度28-38℃保温4-10h，环境湿度控制在85%-95%；
（4）加入南瓜汁与富硒发芽糙米浆的混合液重量5-10倍的去离子水，78-90℃控温熬煮1-2.5h；
（5）加入蔗糖、柠檬酸、柠檬酸钠、食用香精、维生素C、黄原胶、羧甲基纤维素钠、果胶和澄清剂调配，最后过滤、均质、灌装，于105℃高温条件下灭菌5-15min，得到富硒发芽米南瓜饮料。
2.根据权利要求1所述的富硒发芽米南瓜饮料，其特征在于：所述的富硒糙米中硒含量为0.1-0.5mg/Kg。
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