CN103976425B - 苹果紫甘薯清汁型花青素饮料及其制备方法 - Google Patents
苹果紫甘薯清汁型花青素饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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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
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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
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Abstract
本发明涉及一种清汁型花青素饮料,具体涉及一种苹果紫甘薯清汁型花青素饮料,其由以下重量组分制成:苹果浓缩汁4500-5500份;紫甘薯浓缩汁800-1200份;木糖醇2100-2700份;阿斯巴甜10-14份;苹果酸12-18份;柠檬酸100-140份;柠檬酸钠12-18份;紫薯香精30-50份;红薯香精30-50份;红糖香精8-12份;水85000-95000份;采用该技术方案,能获得高含量的花青素饮料,同时,本发明还涉及一种该饮料的制备方法。
Description
技术领域
本发明属于食品加工技术领域,涉及一种清汁型花青素饮料及其制备方法,具体涉及一种苹果紫甘薯清汁型花青素饮料及其制备方法。
背景技术
花青素,又称为花色素,是自然界一类广泛存在于植物中的水溶性的天然色素,属于类黄酮化合物,也是植物花瓣中的主要呈色物质,紫色的水果、蔬菜、花卉中均含有花青素。由于花青素具抗氧化及清除自由基、抗突变及抗肿瘤、减轻肝机能障碍、预防心血管疾病、抗高血糖、降低血压等功能特性,所以引起了国内外的广泛关注。
紫甘薯是一类甘薯品种,其茎蔓生长速度快,亩产量可达2000-2500公斤。紫甘薯优良特异,是旋花科一年生的草本植物,其块根均呈现出紫红色,不但含有普通甘薯所具备的各种营养成分,还富有花青素类色素。近些年来,国内外对紫甘薯的研究报告日益增多,包括对紫甘薯花色苷提取及稳定性分析、甘薯全粉、甘薯饮料的制备等,但对紫甘薯饮料的报道还相对较少。
申请号201010622270.8,名称为一种紫甘薯饮料及其制备方法的专利申请中公开了一种紫甘薯浓缩汁为主料的饮料及其制备方法。但单一的以紫甘薯浓缩汁做主料的饮料口味比较淡,不易被人们接受,同时该饮料为浊汁型饮料;申请号为201110278721.5,名称为一种紫甘薯黑莓复合浆饮料及其制备方法的专利申请中公开了以紫甘薯原浆、黑莓原浆、黄桃原浆和苹果原汁为主的饮料及其制备方法,该饮料中还添加了15—25mg/kg的Vc作为调味剂使用的,以调节饮料口感;申请号为201110278723.4,名称为一种甘薯黄桃复合浆饮料及其制备方法的专利申请公开了以甘薯原浆、黄桃原浆、苹果原汁和梨原汁为主的饮料及其制备方法;祝美云等,《甘薯、梨复合饮料加工工艺研究》,广东农业科学2008年第12期,公开了以甘薯为主要原料,添加梨制作的复合饮料,并在加工工艺中使用一定浓度的柠檬酸和维生素C用于浸泡去皮切块的甘薯和梨原料以起到护色效果,避免原料打浆前和打浆后的褐变;闫征等,《紫心甘薯、黑莓、苹果复合果蔬汁的研制》,南方农业学报2011,42(11):1399-1402,也公开了含有紫心甘薯的复合饮料。上述专利申请及论文中的饮料分别通过添加各类果汁以改善单一紫甘薯饮料的口感,但是上述饮料配方中含有耐酸型CMC、结冷胶、黄原胶等稳定剂,故均为浊汁型饮料。市场上、报道中未见以紫甘薯为主料的清汁型花青素饮料,而清汁型、浊汁型两种类型的饮料无论是口感还是加工工艺都大为不同。
此外,温度可以导致花青素的降解。一般情况下,花青素在低温条件时稳定性较高,而高温可以加快其降解,特别是在沸点时花青素极易被氧化。故在花青素饮料加工过程中,花青素受热后很容易被氧化,从而降低花青素的生理功能。因此,在花青素饮料制备过程中,为了确保饮料经过长期存储后,仍具有较高的花青素含量(一般要求不少于100mg),需要确保制得的饮料中具有更高的花青素含量。
发明内容
本发明的目的,在于提供了一种苹果紫甘薯清汁型花青素饮料,其由如下重量组分制成:
苹果浓缩汁4500-5500份紫甘薯浓缩汁800-1200份
木糖醇2100-2700份阿斯巴甜10-14份苹果酸12-18份
柠檬酸100-140份柠檬酸钠12-18份紫薯香精30-50份红薯香精30-50份红糖香精8-12份水85000-95000份
苹果富含糖类、酸类、芳香醇类和果胶物质,且含有维生素B、维生素C及钙磷、钾、铁等矿物质,且苹果汁香味浓郁,对调节饮料口味作用很大,改善了单一紫甘薯浓缩汁做主料的饮料较淡的口味,不仅通过合理复配赋予饮料浓郁口感,还实现营养元素互补,提高产品色泽等感官指标。苹果紫甘薯清汁型花青素饮料中其他成分为,甜味剂:木糖醇、阿斯巴甜;酸味剂:苹果酸、柠檬酸;调味剂:紫薯香精、红薯香精、红糖香精;风味剂:柠檬酸钠。
作为对上述技术方案的改进,苹果紫甘薯清汁型花青素饮料还包括重量组分为8-12份的维生素C。
花青素饮料加工过程中,花青素受热后很容易被氧化,从而降低花青素的含量及生理功能。故本发明的苹果紫甘薯清汁型花青素饮料的配方中还包括重量组分8-12份的维生素C。添加的维生素C不仅具有例如促进胶原蛋白合成、预防牙龈萎缩、预防动脉硬化、抗氧化清除自由基、防癌等维生素C自身的功效外,更重要的作用是维生素C作为抗氧化剂,起到抑制或缓解紫甘薯花青素在加工过程中的氧化,以保证成品饮料中花青素含量及活性,使得制得的饮料中具有更高的花青素含量。
作为对上述技术方案的限定,苹果紫甘薯清汁型花青素饮料由以下重量组分制成:
苹果浓缩汁5400份紫甘薯浓缩汁1200份木糖醇2300份
阿斯巴甜11份苹果酸13份柠檬酸130份
柠檬酸钠13份紫薯香精35份红薯香精35份
红糖香精9份维生素C12份水90842份。
通过如上含量的限定,能够使制得的饮料中花青素的含量高达156mg,其更加确保了制得的饮料在长期存放后的花青素含量。
同时,本发明还提供了一种苹果紫甘薯清汁型花青素饮料制备方法,该方法由如下步骤构成:
(1)原料配制:称取各原料后使原料溶解并混合均匀;
(2)过滤:对步骤(1)的饮料液进行精密过滤;
(3)预热和抽空:将步骤(2)的饮料液预热至60-70℃,于抽空罐中在真空度为60-80KPa下抽空;
(4)加热杀菌:将步骤(3)制得的饮料液加热至95℃,保温1-3分钟进行杀菌;
(5)灌装和封盖;
(6)杀菌和冷却:将步骤(5)灌装封盖后的饮料瓶置于隧道式杀菌机内喷淋杀菌,喷淋水温度95℃,喷淋10-15分钟;然后分别用55℃温水和15℃冷水喷淋5-10分钟,使饮料冷却至常温。
作为对苹果紫甘薯清汁型花青素饮料制备方法的限定,该方法步骤(2)中所述的精密过滤在纸板过滤机中进行。
采用纸板过滤机进行精密过滤,可以去除饮料液中纤维质、淀粉颗粒、细碎果肉等肉眼可见物。
作为对苹果紫甘薯清汁型花青素饮料制备方法的进一步限定,该方法步骤(3)中所述的预热是将步骤(2)的饮料液预热至65℃;真空度为70KPa。
具体实施方式
一、原料要求
苹果浓缩汁,可溶性固形物≥68°Bx;总酸20-24g/kg
紫甘薯浓缩汁,可溶性固形物≥65°Bx;总酸18-24g/kg;花青素≥30g/Kg
其它配料:
木糖醇、阿斯巴甜、苹果酸、柠檬酸、柠檬酸钠、维生素C、紫薯香精、红薯香精、红糖香精均为市售
二、原材料配方
三、制备过程
按上述各实施例分别称取各类原料,各实施例均按如下步骤制备苹果紫甘薯清汁型花青素饮料。
1、原料配制
(1)紫甘薯浓缩汁、苹果浓缩汁于调配罐中混合均匀;
(2)木糖醇、阿斯巴甜用适量水溶解,放入调配罐;
(3)苹果酸、柠檬酸、柠檬酸钠、维生素C溶于适量水中,放入调配罐;
(4)将紫薯香精、红薯香精、红糖香精放入调配罐混合;
(5)加水将调配罐定容至1吨,搅拌10分钟混合均匀。
2、过滤:对步骤1中的饮料液用纸板过滤机进行精密过滤,去除饮料液中纤维质、淀粉颗粒、细碎果肉等肉眼可见物。
3、预热和抽空:将步骤2的饮料液预热至65℃,于抽空罐中在真空度为70KPa下抽空。
4、加热杀菌:将步骤3制得的饮料液加热至95℃,保温3分钟杀菌。
5、灌装和封盖:采用500mL的PET瓶进行灌装封盖。
6、杀菌和冷却:将步骤5灌装封盖后的饮料瓶置于隧道式杀菌机内喷淋杀菌,喷淋水温度95℃,喷淋15分钟;然后分别用55℃温水和15℃冷水喷淋5分钟,使饮料冷却至常温。
上述过程制得的苹果紫甘薯清汁型花青素饮料均呈澄清透明的紫红色,无肉眼可见物,长久放置底部允许有少许沉淀,且具有苹果和甘薯特有的芳香气味。
四、产品理化指标
分析:对比上述6个实例证明添加维生素C后,花青素饮料在制作过程中花青素的保留率大于85%以上,而未加维生素C的饮料,花青素保留率一般在70%以下,经试验最终得出结论:维生素C对花青素在饮料加工和保存过程中具有明显的保护作用,且在实施例5的成分配比中,花青素的含量可高达156mg。
Claims (5)
1.一种苹果紫甘薯清汁型花青素饮料制备方法,其特征在于该方法包括如下步骤:
(1)原料配制:按以下重量份数称取各原料后使原料溶解并混合均匀,
苹果浓缩汁4500-5500份紫甘薯浓缩汁800-1200份
木糖醇2100-2700份阿斯巴甜10-14份苹果酸12-18份
柠檬酸100-140份柠檬酸钠12-18份紫薯香精30-50份
红薯香精30-50份红糖香精8-12份水85000-95000份;
(2)过滤:对步骤(1)的饮料液进行精密过滤;
(3)预热和抽空:将步骤(2)的饮料液预热至60-70℃,于抽空罐中在真空度为60-80KPa下抽空;
(4)加热杀菌:将步骤(3)制得的饮料液加热至95℃,保温1-3分钟进行杀菌;
(5)灌装和封盖;
(6)杀菌和冷却:将步骤(5)灌装封盖后的饮料瓶置于隧道式杀菌机内喷淋杀菌,喷淋水温度95℃,喷淋10-15分钟;然后分别用55℃温水和15℃冷水喷淋5-10分钟,使饮料冷却至常温。
2.如权利要求1所述的苹果紫甘薯清汁型花青素饮料制备方法,其特征在于:原料还包括重量组分为8-12份的维生素C。
3.如权利要求2所述的苹果紫甘薯清汁型花青素饮料制备方法,其特征在于由以下重量组分制成:
苹果浓缩汁5400份紫甘薯浓缩汁1200份木糖醇2300份
阿斯巴甜11份苹果酸13份柠檬酸130份
柠檬酸钠13份紫薯香精35份红薯香精35份
红糖香精9份维生素C12份水90842份。
4.如权利要求1所述的苹果紫甘薯清汁型花青素饮料制备方法,其特征在于步骤(2)所述的精密过滤在纸板过滤机中进行。
5.如权利要求1所述的苹果紫甘薯清汁型花青素饮料制备方法,其特征在于步骤(3)所述的预热是将步骤(2)的饮料液预热至65℃;真空度为70KPa。
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