CN103960727B - 一种黑枸杞饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种黑枸杞饮料及其制备方法,而提供一种以黑枸杞干果粉为主要原料配制而成的饮料及其制备方法。该黑枸杞饮料按质量百分比计的原料组成为:黑枸杞干果粉0.1%~7%,瓜尔豆胶0.05%~3%,CMC-Na0.2%~7%,黄原胶0.05%~3%,赤藓糖醇3%~15%,甜菊糖0.006%~0.6%,柠檬酸0.01%~0.8%,柠檬酸钠0.01%~0.4%,茶多酚0.01%~1.5%,余量为水。本发明采用黑枸杞干果粉为原料制备得到饮料,通过各种组分的合理配伍和协同作用,产品色泽为紫红色,具有黑枸杞的独特风味,无涩味,口感醇厚,具有滋补肝肾、益精明目和养血、增强人们的免疫力、美容、抗氧化、延缓衰老和抗疲劳降血压降血糖的功效。
Description
技术领域
本发明涉及饮料加工技术领域,特别是涉及一种以黑枸杞干果粉为主要原料配制而成的饮料及其制备方法。
背景技术
黑枸杞,藏药称“旁玛”,传统医学关于黑枸杞的功效论述黑枸杞适用于腰膝酸软、头晕目眩、两眼昏花等症状,藏医药经典《四部医典》、《晶珠本草》等记载黑枸杞主治心热病、心脏病、月经不调、停经等。《维吾尔药志》记载,维吾尔医生常用黑枸杞果实及根皮治疗尿道结石、癣疥、齿龈出血等,民间用作滋补强壮、明目及降压药。
黑枸杞的性味甘平,现代科学也有大量研究证实,它能够滋补肝肾、益精明目和养血、增强人们的免疫力。此外,黑枸杞能够保肝、降血糖、软化血管、降低血液中的胆固醇、甘油三酯水平,对脂肪肝和糖尿病患者具有一定的疗效。据临床医学验证,黑枸杞还能治疗慢性肾衰竭。黑枸杞可以美容,天然抗氧化效果最好。黑枸杞中富含的花青素是天然的阳光遮盖物,可以有效阻止紫外线对皮肤的损伤。而且黑枸杞中的原花青素能有效清除皮肤有害物质自由基的堆积和沉淀,延缓人体细胞衰老,保护胶原蛋白,让皮肤鲜活有弹性,保持年轻状态,减少皱纹,延缓衰老。
因此,黑枸杞是一种保健功能很好的天然食材,由于黑枸杞鲜果的保鲜时间短,目前,黑枸杞饮料大多采用将黑枸杞制成果汁的形式再添加到其他的食材中,供人们食用。但是,在将黑枸杞加工成果汁的过程中,由于空气中氧气的作用,往往发生氧化,造成营养成分的损失。
发明内容
本发明的目的是针对现有技术中存在的技术缺陷,而提供一种以黑枸杞干果粉为主要原料配制而成的饮料。
本发明的另一个目的是提供一种以黑枸杞干果粉为主要原料配制饮料的方法。
为实现本发明的目的所采用的技术方案是:
一种黑枸杞饮料,按质量百分比计的原料组成为:黑枸杞干果粉0.1%~7%,瓜尔豆胶0.05%~3%,CMC-Na0.2%~7%,黄原胶0.05%~3%,赤藓糖醇3%~15%,甜菊糖0.006%~0.6%,柠檬酸0.01%~0.8%,柠檬酸钠0.01%~0.4%,茶多酚0.01%~1.5%,余量为水。
一种黑枸杞饮料的制备方法,包括下述步骤:
(1)将瓜尔豆胶、CMC-Na、黄原胶在40~90℃水浴下溶解并搅拌均匀得到溶胶;
(2)将柠檬酸、柠檬酸钠、赤藓糖醇、甜菊糖加入步骤(1)得到的溶胶内,搅拌均匀后冷却至常温;之后,加入黑枸杞干果粉与茶多酚,并搅拌均匀,得到含有黑枸杞的溶液;
(3)在20~50℃条件下,将步骤(2)所得含有黑枸杞的溶液中的气体脱去,防止均质时被氧化;
(4)在温度为20~50℃,压力为20~50Mpa的条件下,均质1~2次;
(5)均质后在20~50℃、300Mpa-900Mpa条件下灭菌1~20min;
(6)灭菌后采用真空灌装,真空度为0.02~0.10Mpa,灌装温度为20~50℃,灌装后冷却至常温,得到黑枸杞饮料。
所述黑枸杞干果粉通过将黑枸杞干果粉碎得到,粉碎的工艺为:在20~60℃,用粉碎机将黑枸杞干果粉碎,每次粉碎时间为0.5~3min,相邻两次粉碎时间间隔为8~15min,粉碎2~8次,之后过筛,粒径大小为40~300目。
所得黑枸杞干果粉于-2~6℃密封冷藏保存备用。
与现有技术相比,本发明的有益效果是:
1、本发明采用黑枸杞干果粉为原料制备得到饮料,能够降低将黑枸杞加工成果汁的过程中发生的氧化的影响,有利于营养成分的保留。
2、本发明的黑枸杞饮料配方中,瓜尔豆胶是通过糖苷键结合的胶体多糖,并且无臭无味,能分散在热水或冷水中形成粘稠液,用于饮料中有增稠和稳定作用,可防止制品分层、沉淀,并使产品富有良好的滑腻口感;食用CMC-Na具有增稠、乳化、赋形、保水、稳定等作用,在食品中添加CMC-Na,能够降低食品的生产成本、提高食品档次、改善食品口感,还能够延长食品的保质期;黄原胶具有亲水性、增稠性、稳定性、乳化性、悬浮性、凝胶性和成膜性等多种特性;茶多酚不仅可配制果味茶、柠檬茶等饮料,还能抑制豆奶、汽水、果汁等饮料中的VA、VC等多种维生素的降解破坏,从而保证饮料中的各种营养成份。本发明通过各种组分的合理配伍和协同作用,产品色泽为紫红色,具有黑枸杞的独特风味,无涩味,口感醇厚,微生物指标符合国家相关规定要求,该饮料产品具有滋补肝肾、益精明目和养血、增强人们的免疫力、美容、抗氧化、延缓衰老和抗疲劳降血压降血糖的功效。
3、本发明的黑枸杞饮料具有下述优点:(1)采用CMC-Na、瓜尔豆胶、黄原胶复配,使饮料颜色透明清亮,并且提高饮料的口感,大大改善了只用干果粉饮料的不良口感;(2)采用甜菊苷与赤藓糖醇复配,都为纯天然添加剂,糖尿病人也可饮用,为零能量,不会引起肠道反应,具有很好的保健功能;(3)不含非天然食品添加剂,食用更安全;(4)采用茶多酚与柠檬酸复配作护色剂,柠檬酸与茶多酚协同作用,护色效果更佳,使得饮料的色泽得到很好的保护。
4、本发明的制备方法采用了超高压灭菌技术,从而可以最大程度的保持果汁的色香味,营养物质也可得到最大程度的保护。
5、本发明的制备方法在搅拌后立刻真空脱气,使氧化程度降到最低,有利于营养物质的保护。
6、本发明的制备方法采用先制备溶胶,再将柠檬酸、柠檬酸钠、赤藓糖醇、甜菊糖加入溶胶内,搅拌均匀后冷却至常温;最后加入黑枸杞干果粉与茶多酚。由于在这些材料里面胶体是最难溶的,先溶胶再放别的材料可使其溶解得更加均匀,接着放入柠檬酸、柠檬酸钠、赤藓糖醇、甜菊糖使得整个体系溶解速率提高,并且体系更加均一稳定,口感会更好,而黑枸杞干果粉和茶多酚都易被氧化,所以最后加,可以起到保护它们的作用,同时茶多酚和黑枸杞干果粉一同加入,茶多酚还可以起到保护干果粉,防止被空气氧化,有利于营养成分的保留。
7、本发明的黑枸杞干果粉于-2~6℃密封冷藏保存,由于花青素极易被氧化,黑枸杞磨成粉后会更容易被空气中的氧气氧化,低温条件下更使得黑枸杞干果粉保持其特性,以便下次使用。
具体实施方式
以下结合具体实施例对本发明作进一步详细说明。
实施例1
(1)挑选:从黑枸杞中挑出坏的和杂质等。
(2)粉碎:称取6g挑选合格的黑枸杞干果用粉碎机打碎,每次粉碎时间为1min,相邻两次粉碎时间间隔为10min,粉碎4次,温度控制在40℃;
(3)过筛:粒径大小为200目;
(4)保存:过筛后的黑枸杞干果粉于-2~6℃密封冷藏保存备用;
(5)溶胶:将2g瓜尔豆胶、3gCMC-Na、0.1g黄原胶在75℃水浴下溶解于100mL水中并搅拌均匀;
(6)调配:将0.12g柠檬酸、0.05g柠檬酸钠、赤藓糖醇3g、甜菊糖0.05g加入步骤(5)的溶胶内,搅拌均匀;
(7)冷却:搅拌均匀后冷却至常温;
(8)调配:加入2.5g步骤(4)的黑枸杞干果粉与0.09g茶多酚,并搅拌均匀;
(9)真空脱气:使用真空脱气仪,将温度控制在35℃,将步骤(8)溶液中气体脱去,防止均质时被氧化;
(10)均质:压力控制在25Mpa,温度控制在35℃,均质2次;
(11)超高压灭菌:600Mpa,时间为10min,温度控制在35℃;
(12)灌装:采用真空灌装,真空度0.06Mpa,灌装温度控制在35℃,再冷却至常温,即得成品。所得产品色泽为紫红色,具有枸杞的独特风味,无涩味,口感醇厚。
实施例2
(1)挑选:从黑枸杞中挑出坏的和杂质等;
(2)粉碎:称取6g挑选合格的黑枸杞用粉碎机打碎,每次粉碎时间为1min,相邻两次粉碎时间间隔为10min,粉碎3次,温度控制在40℃;
(3)过筛:粒径大小为100目;
(4)保存:过筛后的黑枸杞干果粉于-2~6℃密封冷藏保存备用;
(5)溶胶:将1.0g瓜尔豆胶、2gCMC-Na、1.5g黄原胶在75℃水浴下溶解于100mL水中并搅拌均匀;
(6)调配:将0.08g柠檬酸、0.05g柠檬酸钠、赤藓糖醇5g、甜菊糖0.03g加入步骤(5)所得的溶胶内,搅拌均匀;
(7)冷却:搅拌均匀后冷却至常温;
(8)调配:加入3.5g的步骤(4)的黑枸杞干果粉与0.7g茶多酚,并搅拌均匀;
(9)真空脱气:使用真空脱气仪,将温度控制在30℃,将步骤(8)的溶液中气体脱去,防止均质时被氧化;
(10)均质:压力控制在30Mpa,温度控制在30℃,均质1次;
(11)超高压灭菌:500Mpa,时间为20min,温度控制在30℃;
(12)灌装:采用真空灌装,真空度0.08Mpa,灌装温度控制在30℃,再冷却至常温,即得成品。所得产品色泽为紫红色,具有枸杞的独特风味,无涩味,口感醇厚。
实施例3
(1)挑选:从黑枸杞中挑出坏的和杂质等;
(2)粉碎:称取6g挑选合格的黑枸杞用粉碎机打碎,每次粉碎时间为1min,相邻两次粉碎间隔时间为10min,粉碎2次,温度控制在25℃;
(3)过筛:粒径大小为60目;
(4)保存:过筛后的黑枸杞干果粉于-2~6℃密封冷藏保存,备用;
(5)溶胶:将0.1g瓜尔豆胶、5gCMC-Na、2g黄原胶在75℃水浴下溶解于100mL水中并搅拌均匀;
(6)调配:将0.05g柠檬酸、0.04g柠檬酸钠,赤藓糖醇8g、甜菊糖0.02g、加入步骤(5)的溶胶内,搅拌均匀;
(7)冷却:搅拌均匀后冷却至常温;
(8)调配:加入4.5g步骤(4)的黑枸杞干果粉与1.0g茶多酚,并搅拌均匀;
(9)真空脱气:使用真空脱气仪,将温度控制在25℃,将步骤(8)溶液中的气体脱去,防止均质时被氧化;
(10)均质:压力控制在20Mpa,温度控制在25℃,均质2次;
(11)超高压灭菌:800Mpa,时间为15min,温度控制在25℃;
(12)灌装:采用真空灌装,真空度0.04Mpa,灌装温度控制在25℃,再冷却至常温,即得成品。所得产品色泽为紫红色,具有枸杞的独特风味,无涩味,口感醇厚。
以上所述仅是本发明的优选实施方式,应当指出的是,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (3)
1.一种黑枸杞饮料的制备方法,其特征在于,包括下述步骤:
(1)将瓜尔豆胶、CMC-Na、黄原胶在40~90℃水浴下溶解于水中并搅拌均匀得到溶胶;
(2)将柠檬酸、柠檬酸钠、赤藓糖醇、甜菊糖加入步骤(1)得到的溶胶内,搅拌均匀后冷却至常温;之后,加入黑枸杞干果粉与茶多酚,并搅拌均匀,得到含有黑枸杞的溶液;
(3)在20~50℃条件下,将步骤(2)所得含有黑枸杞的溶液中的气体脱去,防止均质时被空气氧化;
(4)在温度为20~50℃,压力为20~50Mpa的条件下,均质1~2次;
(5)均质后在20~50℃、300Mpa~900Mpa条件下灭菌1~20min;
(6)灭菌后采用真空灌装,真空度为0.02~0.10Mpa,灌装温度为20~50℃,灌装后冷却至常温,得到黑枸杞饮料;其中,按质量百分比计的原料组成为:黑枸杞干果粉0.1%~7%,瓜尔豆胶0.05%~3%,CMC-Na0.2%~7%,黄原胶0.05%~3%,赤藓糖醇3%~15%,甜菊糖0.006%~0.6%,柠檬酸0.01%~0.8%,柠檬酸钠0.01%~0.4%,茶多酚0.01%~1.5%,余量为水。
2.根据权利要求1所述的黑枸杞饮料的制备方法,其特征在于,所述黑枸杞干果粉通过将黑枸杞干果粉碎得到,粉碎的工艺为:在20~60℃,用粉碎机将黑枸杞干果粉碎,每次粉碎时间为0.5~3min,相邻两次粉碎时间间隔为8~15min,粉碎2~8次,之后过筛,粒径大小为40~300目。
3.根据权利要求2所述的黑枸杞饮料的制备方法,其特征在于,所得黑枸杞干果粉于-2~6℃密封冷藏保存备用。
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