CN103948130B - 一种新型红豆饮料的制备方法 - Google Patents
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Abstract
本发明涉及谷物饮料技术领域,特别涉及一种新型红豆饮料的制备方法。本发明新型红豆饮料的制备方法,本发明利用红豆加工生产的红豆预煮液为原料,采用先进的工艺和优良的配方,经过添加辅料、调配、均质、灭菌等一系列工艺得到一种新型红豆饮料,解决了红豆饮料的风味和稳定性的问题,相比其他谷物饮料突显了红豆饮料良好的营养价值和独特的风味,并可针对特殊人群,开发无糖红豆饮料和功能性饮料,具有极高的营养价值。
Description
技术领域
本发明涉及谷物饮料技术领域,特别涉及一种新型红豆饮料的制备方法。
背景技术
饮料以其独特的口感和风味成为了人们生活中不可或缺的一类产品,在商场和超市中各种品牌、风味的饮料数之不尽,谷物饮料作为饮料家族中的重要一员凭借着独有的营养保健功效最近几年受到人们的追捧。国内市场上的谷物饮料以绿豆和黄豆为主,而红豆饮料,这一种具有独特营养功能和风味的饮料的身影在国内市场上却很少出现。
红豆又名赤小豆、红小豆等,是一种粮、药兼用的一年生草本科作物,也是人们非常喜爱的营养丰富的副食品。在我国分布广泛,产量巨大,主要分布在华北、东北、黄河中下游、长江中下游、钱塘江口地区以及台湾省,年产量百万吨。红豆营养十分丰富,含有丰富的蛋白质、碳水化合物、矿物元素以及维生素。红豆也具有较高的药用价值,特别是它含有其他豆类缺乏的三萜皂苷等成分,使其具有补血、消毒、利尿、治水肿等功效。它含有的铁元素和蛋白质,赖氨酸和维生素B含量在各种豆类中是最高的。李时珍称之为“心之谷”,认为“小豆能行津液,消肿、除胀、止吐”,另外《神农本草经》、梁代《名医别录》、宋代《米氏集验方》等医书上对红小豆的药用功能也有详细记载。《本草纲目简篇》记载红豆可以治疗水气肿胀、痢疾、牙齿疼痛、乳汁不通、痛疽初作、腮颊热肿、丹毒如火、小便频数、小儿遗尿等病症,经常食用红豆对预防疾病、强身健体也有益处。作为一种营养保健饮品,红豆饮料是一种值得开发的、低投入高产出的新型食品,具有广阔的市场前景。
目前,红豆加工预煮液的量非常大,企业生产中是以废水的形式进行处理并进行排放,如果能加以利用会产生相当客观的经济效益,并可以节省资源保护环境。我们对预煮液进行了成分分析,认为这种预煮液有着再利用的可能性和必要性。
发明内容
本发明提供了一种以红豆加工预煮液为原料的新型红豆饮料的制备方法。
本发明是通过如下技术方案实现的:
一种新型红豆饮料的制备方法,其特征在于包括以下步骤:
(1)选取原料,取红豆预煮液为原料;
(2)调配,先向步骤(1)原料中加入辅料混合均匀,然后再加入复合稳定剂、β-环糊精进行调配;当然还可根据需要加入其他调味剂或添加剂;
(3)脱气,将步骤(2)所得料液在80-100℃下,用真空脱气机脱气10-30min,真空度为0.05-1.00MPa;
(4)均质,将步骤(3)所得料液在高压均质机中均质,均质条件为40-60℃,18-26MPa,次数1-2次;
(5)将均质后的料液进行杀菌,灌装,封盖。。
作为本发明的一种优选方案,所述辅料为蔗糖、果葡糖浆、苹果酸的一种或几种,所述蔗糖的质量分数为1%-10%;所述果葡糖浆的质量分数为3%-8%,果葡糖浆的甜味柔和;所述苹果酸的质量分数为0.01%-0.07%。。
作为本发明的一种优选方案,步骤(3)脱气前,先将步骤(2)所得料液倒入胶体磨中,在温度为50-65℃,转速为2000-5000r/min下混合均匀。
作为本发明的一种优选方案,先将步骤(1)中的红豆预煮液进行酶解:先用高温α-淀粉酶:添加量为50U/ml,酶解时间为5-20min,酶解温度为60-90℃;再加入糖化酶:添加量为100-300U/ml,酶解时间为8-20min,酶解温度为50-90℃;2次酶解完成后进行集中灭酶处理。
所述酶解后的红豆预煮液用200目纱网过滤,或用离心机在4000r/min下离心20min,得到澄清原液。
作为本发明的一种优选方案,步骤(2)所述调配过程为先向步骤(1)原料中加入辅料混合均匀,然后再加入单一稳定剂、β-环糊精进行调配;β-环糊精可以包埋苦味,还可根据需要加入其他调味剂或添加剂。
所述复合稳定剂为海藻酸钠和羧甲基纤维素钠按重量比1:1复合,能有效的增加饮料的稳定性,所述复合稳定剂的质量分数为0.2-0.5%;所述单一稳定剂为海藻酸钠,所述海藻酸钠的质量分数为0.15-0.2%;所述β-环糊精的质量分数为0.01-0.05%。
步骤(5)所述杀菌条件为120℃,10-15s;或超高温瞬时杀菌:137℃,4-6s。
本发明的有益效果是:本发明利用红豆加工生产的红豆预煮液为原料,采用先进的工艺和优良的配方,经过一系列工艺得到一种新型红豆饮料,解决了红豆饮料的风味和稳定性的问题,相比其他谷物饮料突显了红豆饮料良好的营养价值和独特的风味,并可针对特殊人群,开发无糖红豆饮料和功能性饮料,具有极高的营养价值。
具体实施方式
为了更好的理解本发明,下面结合具体实施例来进一步说明。
实施例1
一种新型红豆饮料的制备方法,包括如下步骤:
(1)选取原料,取红豆加工过程中产生的红豆预煮液为原料;
(2)调配,向原料液中加入质量分数为5%的蔗糖,5%的果葡糖浆和0.5%的功能性成分聚葡萄糖,加入苹果酸0.03%,红豆香精0.1%和β-环糊精0.04%,香兰素0.04%,乙基麦芽酚0.02%,再加入0.15%的海藻酸钠和0.15%羧甲基纤维素钠;
(3)将调配好的料液倒入胶体磨中,在60℃,4000r/min下混合均匀;
(4)脱气,将步骤(3)所得料液在65℃,真空度0.07MPa下用真空脱气机脱气15min;
(5)均质,将步骤(4)所得料液在高压均质机中均质两次,先在20MPa下均质10min,后在25MPa下均质10min;
(6)将均质后的饮料高温瞬时杀菌,然后进行灌装、封盖,得到本发明的新型红豆饮料。
实施例2
一种新型红豆饮料的制备方法,包括如下步骤:
(1)选取原料,取红豆加工过程中产生的红豆预煮液为原料;
(2)酶解,先用高温α-淀粉酶,添加量为50U/ml,作用时间为8min,温度为95℃;再用糖化酶酶解,添加量在150U/ml,酶解时间为15min,酶解温度为60℃;
(3)离心,在4000r/min下离心20min,得到澄清的原液;
(4)调配,向上述所得澄清原料液中加入质量分数4%的蔗糖,4%的果葡糖浆和0.1%的聚葡萄糖,添加0.03%的苹果酸,加入红豆香精0.1%和β-环糊精0.05%,香兰素0.04%,再加入0.2%的单一稳定剂海藻酸钠;
(4)脱气,将均质好的饮料在65℃,真空度0.07MPa下用真空脱气机脱气15min;
(5)均质,将步骤(4)所得料液在高压均质机中均质两次,先在20MPa下均质10min,后在25MPa下均质10min;
(6)将均质后的饮料高温瞬时杀菌,然后进行灌装、封盖,得到本发明的新型红豆饮料。
实施例3
一种新型红豆饮料的制备方法,包括如下步骤:
(1)选取原料,取有机红豆加工过程中产生的红豆预煮液为原料;
(2)酶解,先用高温α-淀粉酶,添加量为50U/ml,作用时间为8min,温度为95℃;再用糖化酶酶解,添加量在150U/ml,酶解时间为10min,酶解温度为60℃;
(3)过滤,200目滤布过滤,得到澄清的原液;
(4)调配,向上述所得澄清原料液中加入5%的功能性甜味剂木糖醇,功能性成分0.1%聚葡萄糖和0.03%的苹果酸,0.05%β-环糊精和0.04%香兰素,功能性成分0.5%大豆多肽;0.15%的单一稳定剂海藻酸钠;
(5)脱气,将均质好的饮料在65℃,真空度0.07MPa下用真空脱气机脱气15min;
(6)均质,将步骤(5)所得料液在高压均质机中均质两次,先在20MPa下均质10min,后在25MPa下均质10min;
(7)将均质后的饮料高温瞬时杀菌,然后进行灌装、封盖,得到澄清的无糖型红豆饮料。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种新型红豆饮料的制备方法,其特征在于:包括以下步骤:
(1)选取原料,取红豆预煮液为原料;
(2)调配,先向步骤(1)原料中加入辅料混合均匀,然后再加入复合稳定剂、β-环糊精进行调配;
(3)脱气,将步骤(2)所得料液在80-100℃下,用真空脱气机脱气10-30min,真空度为0.05-1.00MPa;
(4)均质,将步骤(3)所得料液在高压均质机中均质,均质条件为40-60℃,18-26MPa,次数1-2次;
(5)将均质后的料液进行杀菌,灌装,封盖;
所述辅料为蔗糖、果葡糖浆、苹果酸的一种或几种,所述蔗糖的质量分数为1%-10%;所述果葡糖浆的质量分数为3%-8%,所述苹果酸的质量分数为0.01%-0.07%。
2.根据权利要求1所述的一种新型红豆饮料的制备方法,其特征是:步骤(3)脱气前,先将步骤(2)所得料液倒入胶体磨中,在温度为50-65℃,转速为2000-5000r/min下混合均匀。
3.根据权利要求1所述的一种新型红豆饮料的制备方法,其特征是:先将步骤(1)中的红豆预煮液进行酶解:先用高温α-淀粉酶:添加量为50U/ml,酶解时间为5-20min,酶解温度为60-90℃;再加入糖化酶:添加量为100-300U/ml,酶解时间为8-20min,酶解温度为50-90℃;2次酶解完成后进行集中灭酶处理。
4.根据权利要求3所述的一种新型红豆饮料的制备方法,其特征是:所述酶解后的红豆预煮液用200目纱网过滤,或用离心机在4000r/min下离心20min。
5.根据权利要求1所述的一种新型红豆饮料的制备方法,其特征是:步骤(2)所述调配过程为先向步骤(1)原料中加入辅料混合均匀,然后再加入单一稳定剂、β-环糊精进行调配。
6.根据权利要求1所述的一种新型红豆饮料的制备方法,其特征是:所述复合稳定剂为海藻酸钠和羧甲基纤维素钠的复合,所述复合稳定剂的质量分数为0.2%-0.5%。
7.根据权利要求5所述的一种新型红豆饮料的制备方法,其特征是:所述单一稳定剂为海藻酸钠,所述海藻酸钠的质量分数为0.15%-0.2%;所述β-环糊精的质量分数为0.01%-0.05%。
8.根据权利要求1所述的一种新型红豆饮料的制备方法,其特征是:步骤(5)所述杀菌条件为120℃,10-15s;或超高温瞬时杀菌。
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