CN103948131A - 一种新型绿豆饮料的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及食品、饮料技术领域,特别涉及一种新型绿豆饮料的制备方法。本发明利用绿豆加工生产的绿豆预煮液为原料,经过添加辅料、调配、均质、灭菌等一系列工艺得到一种新型绿豆饮料,解决了绿豆饮料的风味、稳定性和护色的问题,相比其他绿豆饮料更突显了绿豆饮料清爽的口感和独特的风味,并可针对特殊人群,开发出不同的饮料,从而满足了大众需求,并实现了废物再利用。
Description
技术领域
本发明涉及食品、饮料技术领域,特别涉及一种新型绿豆饮料的制备方法。
背景技术
中国人的传统饮食习俗以植物性食品为主,其中谷类食品是中国传统膳食的主体、是人体能量的主要来源、也是最经济的能量食物,同时谷物还能提供人体蛋白质和半纤维素、纤维素、无机盐、维生素等聚合物及种皮、胚芽中的油脂及其它功能性成分,如高级醇碳水化合物、蛋白质、膳食纤维及B族维生素等。但是随着经济发展、生活改善,人们倾向于食用更多的动物性食物,谷类食物的摄入逐渐减少,谷类食物作为膳食主体的地位在逐渐下降。
谷物饮料的诞生,使得人们重新认识了谷物这一传统食品,彻底改变了谷物在人们心目中“老土”的形象。谷物饮料,作为饮料大家族中的新品类,通过现代工艺,做成可直接饮用的产品,不仅能够充分保留谷物中对人体健康有益的营养成分,并且口感更好,饮用更方便,吸收更容易。绿豆作为谷物中的重要一员,也成为了饮料的重要研发对象。
绿豆别名青小豆,是一种豆科蝶花亚科植物,其营养价值丰富,是经济价值和营养价值较高的一种豆类。籽粒每100g含蛋白质22-25g,脂肪1.2-2g,碳水化合物58-60g,粗纤维4.2g左右,微量元素较高,含有核黄素和尼克酸。绿豆高蛋白、中淀粉、低脂肪、医食同源。《本草纲目》记载:“绿豆,消肿治痘之功虽同于赤豆,而压热解毒之力过之,且益气,厚肠胃,通经脉,无久服枯人之忌。”作为一种营养保健饮品,绿豆饮料可保证绿豆的营养成分,清凉爽口,风味怡人,是理想的消暑解渴饮料。
目前,绿豆饮料的研发和生产在国内已经被广泛进行,但都是采用绿豆全豆为原料,经磨浆等工艺加工而成,饮料中还有大量淀粉,而本研究以绿豆加工过程中的预煮液为原料,预煮液中含有绿豆中的可溶性成分精华,将其加工成饮料,做到了废物再利用,可提高企业效益。
发明内容
本发明提供了一种以绿豆加工预煮液为原料的新型绿豆饮料的制备方法。
本发明是通过如下技术方案实现的:
一种新型绿豆饮料的制备方法,其特征在于:包括以下步骤:
(1)选取原料,取绿豆预煮液为原料;
(2)调配,向步骤(1)原料中先加入护色剂,然后再加入辅料混合均匀,最后加入β-环糊精、复合稳定剂进行调配;
(3)脱气,将步骤(2)所得料液用真空脱气机脱气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,均质温度为50-70℃,压力在20-25MPa,均质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,所述辅料为白砂糖、甜味菊苷、果葡糖浆、红枣浓缩汁中的一种或几种;所述白砂糖的质量分数为5%-10%,所述甜味菊苷的质量分数为0.5%-2%,所述果葡糖浆的质量分数为3%-8%,所述红枣浓缩汁的质量分数为5%-8%。辅料的加入有效的增加了饮料风味和功能性特征。
作为本发明的一种优选方案,所述红枣浓缩汁是以新疆大红枣为原料,用水洗净,加入4倍水预煮,打浆后200目过滤,用果胶酶对其酶解后离心得到颜色红润饱满的新鲜红枣汁。
作为本发明的一种优选方案,所述步骤(2)辅料混合均匀后的料液加入β-环糊精,复合稳定剂和复合乳化剂进行调配。
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40-60℃,转速为3000-5000r/min下混合均匀。
作为本发明的一种优选方案,所述护色剂为抗坏血酸,抗坏血酸的质量分数为0.1%-0.3%;所述复合稳定剂为羧甲基纤维素钠和海藻酸钠按质量比1:1复合,复合稳定剂的质量分数为0.15%-0.30%;所述复合乳化剂由单甘酯和蔗糖酯按质量比1:1组成,复合乳化剂的质量分数为0.1%-0.2%;还可根据需要加入其他调味剂或添加剂。
作为本发明的一种优选方案,先将步骤(2)中加入抗坏血酸后的绿豆预煮液进行酶解:先用中温α-淀粉酶:添加量为60U/ml,酶解时间为5-10min,酶解温度为60-80℃;再加入糖化酶:添加量为80-200U/ml,酶解时间为10-15min,酶解温度为50-70℃;最后加入中性蛋白酶酶解,添加量为:50-70U/ml,酶解时间为20-30min,酶解温度为50℃-70℃,最后将酶解液用200目滤布过滤,得到澄清的原液。
进一步的,所述澄清的原液用200目三层滤布过滤,或用离心机在4000r/min下离心20min,除去酶解过程中产生的不溶性杂质,进一步得到澄清的原液。
作为本发明的一种优选方案,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:利用绿豆加工生产的绿豆预煮液为原料,经过添加辅料、调配、均质、灭菌等一系列工艺得到一种新型绿豆饮料,解决了绿豆饮料的风味、稳定性和护色的问题,相比其他绿豆饮料更突显了绿豆饮料清爽的口感和独特的风味,并可针对特殊人群,开发出不同的饮料,从而满足了大众需求,并实现了废物再利用。
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
一种新型绿豆饮料的制备方法,包括如下步骤:
(1)选取原料,取绿豆加工过程中产生的绿豆预煮液为原料;
(2)调配,向绿豆预煮液加入质量分数的0.3%抗坏血酸进行护色,然后加入5%的白砂糖,4%的果葡糖浆和1.0%的聚葡萄糖,充分搅拌溶解后加入质量分数为0.08%绿豆香精和0.15%β-环糊精,0.02%增香物质香兰素和0.03%的乙基麦芽酚,再加入0.1%的羧甲基纤维素钠和0.1%海藻酸钠的复合稳定剂,最后添加0.2%的单甘酯和0.2%的蔗糖酯组成的复合乳化剂;
(3)将调配好的料液倒入胶体磨中,60℃温度和5000r/min转速下处理5min使其配料成分充分混合溶解;
(4)脱气,将溶解好的料液在真空度0.08MPa下用真空脱气机脱气10min;
(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,均质温度均为65℃;
(6)将均质后的料液进行高温瞬时杀菌,杀菌条件120℃,10-15秒,然后进行灌装、封盖,得到本发明所述的新型绿豆饮料。
实施例2
一种新型绿豆饮料的制备方法,包括如下步骤:
(1)选取原料,取绿豆加工过程中产生的绿豆预煮液为原料;
(2)护色,向绿豆预煮液加入0.3%抗坏血酸进行护色;
(3)酶解,先用中温α-淀粉酶,添加量为60U/ml,作用时间为6min,温度为97℃;再用糖化酶酶解,添加量在180U/ml,酶解时间为12min,酶解温度为60℃,最后用中性蛋白酶处理60U/ml,酶解时间20min,酶解温度60℃;3次酶解完成后进行集中灭酶处理;酶解液用200目滤布过滤,得到清汁;
(4)离心,在4000r/min下离心20min,除去酶解过程中产生的不溶性杂质,进一步得到澄清的原液;
(5)调配,向上述所得澄清原料液中加入4%的红枣浓缩汁,搅拌均匀后加入3%的蔗糖,4%的果葡糖浆(甜味柔和)和0.5%的聚葡萄糖,充分搅拌溶解后加入质量分数为0.08%的能够优化风味的绿豆香精和0.08%能够包埋苦味的β-环糊精,以及0.04%具有增香作用的香兰素,乙基麦芽酚0.03%,再加入0.15%的海藻酸钠和0.15%羧甲基纤维素钠复合成的复合稳定剂;
(6)脱气,将上述调配好的料液在真空度0.08MPa下用真空脱气机脱气10min;
(7)均质,将步骤(6)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,均质温度均为65℃;
(8)将均质后的料液进行超高温瞬时杀菌,然后灌装、封盖,得到本发明所述的新型绿豆饮料。
实施例3
一种新型绿豆饮料的制备方法,包括如下步骤:
(1)选取原料,取绿豆加工过程中产生的绿豆预煮液为原料;
(2)护色,向绿豆预煮液加入质量分数为0.3%抗坏血酸进行护色;
(3)酶解,先用中温α-淀粉酶,添加量为60U/ml,作用时间为6min,温度为97℃;再用糖化酶酶解,添加量在180U/ml,酶解时间为12min,酶解温度为60℃,最后用中性蛋白酶处理60U/ml,酶解时间20min,酶解温度60℃,3次酶解完成后进行集中灭酶处理,然后用200目滤布过滤,得到澄清的原液得到澄清的颜色暗绿的清汁;
(4)过滤,将所得韩绿色的清汁用200目三次滤布过滤,除去酶解过程中产生的不溶性杂质,进一步得到澄清的原液;
(5)调配,向上述所得澄清原料液中加入10%的苹果汁来优化口味,再加入功能性甜味剂0.5%的甜味菊苷、0.4%的木糖醇和1.0%的聚葡萄糖,充分搅拌溶解后加入包埋剂β-环糊精0.15%,增香剂香兰素0.02%,乙基麦芽酚0.03%,以及0.15%的海藻酸钠和0.15%羧甲基纤维素钠组成的复合稳定剂;
(6)脱气,将溶解好的料液在真空度0.08MPa下用真空脱气机脱气10min;
(7)均质,将步骤(6)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,均质温度均为65℃;
(8)将均质后的料液进行超高温瞬时杀菌,杀菌条件137℃,4-6秒,然后灌装、封盖;得到本发明所述的新型绿豆饮料。
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 (9)
1.一种新型绿豆饮料的制备方法,其特征在于:包括以下步骤:
(1)选取原料,取绿豆预煮液为原料;
(2)调配,向步骤(1)原料中先加入护色剂,然后再加入辅料混合均匀,最后加入β-环糊精、复合稳定剂进行调配;
(3)脱气,将步骤(2)所得料液用真空脱气机脱气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,均质温度为50℃-70℃,压力在20-25MPa,均质1-2次;
(5)将均质后的料液进行杀菌,灌装,封盖。
2.根据权利要求1所述的一种新型绿豆饮料的制备方法,其特征是:所述辅料为白砂糖、甜味菊苷、果葡糖浆、红枣浓缩汁中的一种或几种;所述白砂糖的质量分数为5%-10%,所述甜味菊苷的质量分数为0.5%-2%,所述果葡糖浆的质量分数为3%-8%,所述红枣浓缩汁的质量分数为5%-8%。
3.根据权利要求2所述的一种新型绿豆饮料的制备方法,其特征是:所述红枣浓缩汁是以新疆大红枣为原料,用水洗净,加入4倍水预煮,打浆后200目过滤,用果胶酶对其酶解后离心得到的红枣浓缩汁。
4. 根据权利要求1所述的一种新型绿豆饮料的制备方法,其特征是:所述步骤(2)辅料混合均匀后的料液加入β-环糊精,复合稳定剂和复合乳化剂进行调配。
5. 根据权利要求1所述的一种新型绿豆饮料的制备方法,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40-60℃,转速为3000-5000r/min下混合均匀。
6.根据权利要求1和根据权利要求4所述的一种新型绿豆饮料的制备方法,其特征是:所述护色剂为抗坏血酸,抗坏血酸的质量分数为0.1%-0.3%;所述复合稳定剂为羧甲基纤维素钠和海藻酸钠按质量比为1:1复合,复合稳定剂的质量分数为0.15%-0.30%;所述复合乳化剂由单甘酯和蔗糖酯按质量比为1:1组成,复合乳化剂的质量分数为0.1%-0.2%。
7.根据权利要求1所述的一种新型绿豆饮料的制备方法,其特征是:先将步骤(2)中加入抗坏血酸后的绿豆预煮液进行酶解:先用中温α-淀粉酶:添加量为60U/ml,酶解时间为5-10min,酶解温度为60-80℃;再加入糖化酶:添加量为80-200U/ml,酶解时间为10-15min,酶解温度为50-70℃;最后加入中性蛋白酶酶解,添加量为:50-70U/ml,酶解时间为20-30min,酶解温度为50℃-70℃;最后将酶解液用200目滤布过滤。
8.根据权利要求7所述的一种新型绿豆饮料的制备方法,其特征是:所述过滤后的酶解液用200目三层滤布过滤,或用离心机在4000r/min下离心20min。
9. 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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