CN104013049A - 红薯饮料及其制作工艺 - Google Patents
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Abstract
本发明公开了一种红薯饮料及其制作工艺，该工艺是先将红薯、脐橙、柠檬、菠萝分别去皮，打浆，酶解，过滤，滤液即为红薯汁、脐橙汁、柠檬汁和菠萝汁；然后将上述汁液混匀，经均质、脱气、除菌，即得红薯饮料。本发明将红薯与具有浓郁芳香风味的柠檬、脐橙和菠萝预处理后，混合制成红薯饮料，口感酸甜、果香浓郁，回味隽永，饮用时极具愉悦感。由于本产品不需添加人工添加剂，饮用更健康。
Description
技术领域
本发明属于食品加工技术领域，主要涉及一种红薯饮料及其制作工艺。背景技术
红薯，富含五谷与水果蔬菜等人体必需营养，是粮、果兼用补食品，经科研得知，其每500克可产热能635卡约含蛋白11.5克，另含尼克酸，亚油酸，含胡萝卜素0.5毫克和维生素Ｃ、B1、B2等，其中维生素高大米几倍。这些营养利于医治心肺疾病。红薯还含丰富赖安酸，米、麦却缺乏，其膳食纤维刺激肠道蠕动，利于缓解肠燥便秘。红薯呈碱性，与肉蛋白等酸性食品同吃能使酸碱中和，其含脂肪仅0.2％，是米、麦的1/4，又是驻颜减肥食品。专家还发现红薯含去雄酮物质，利于防癌治癌。中国古医认准红薯的保健价值，《本草纲目》载：红薯有“补虚气、益气力、健脾胃、强肾阴”功能，吃之使人少疾长寿。广西百岁老人之乡发现，这些老人都喜欢吃红薯，以至常年食用。当今红薯潜质进一步得以揭晓，最近世界卫生组织(WHO)经多年研究，选出最佳六大类保健食品，一大类是蔬菜类，红薯列第一，日本抗癌研究中心公布20种抗癌蔬菜，红薯又属首位，专家学者介绍，红薯具有鲜为人知的防“亚健康”及抗御各种疾病作用，称红薯“绿色冠军菜”“抗癌食品首选，”“药食同源养生高手”等。由于红薯水分含量高，不耐贮存，因此，将其加工成红薯饮料不仅可以延长其保质期，而且还能大大提高其附加值。由于红薯本身风味较差，加工制成的饮料也存在风味较差的缺点。
发明内容
本发明要解决的技术问题是提供一种果香浓郁且极具营养价值的红薯饮料及其制作工艺。
本发明提供的技术方案是一种红薯饮料的制作工艺，包括以下步骤：
1)将红薯去皮，打浆，按100～1000u/L的比例往浆液加入淀粉酶，在60～80℃下酶解40～60min，再按200～1000u/L的比例往浆液加入糖化酶，在45～60℃下酶解2～3h，过滤，滤液即为红薯汁；
2)将脐橙去皮，打浆，按15～30u/L的比例往浆液中加入β-葡萄糖苷酶，在35～45℃下酶解50～80min，过滤，滤液即为脐橙汁；
3)将柠檬去皮，打浆，按10～20u/L的比例往浆液中加入β-葡萄糖苷酶，在35～45℃下酶解40～60min，过滤，滤液即为柠檬汁；
4)将菠萝去皮，打浆，按10～25u/L的比例往浆液中加入β-葡萄糖苷酶，在35～45℃下酶解60～80min，过滤，过滤，滤液即为菠萝汁；
5)称取红薯汁50～80重量份、脐橙汁6～20重量份、柠檬汁1～3重量份、菠萝汁5～15重量份，混匀，经均质、脱气、除菌，即得红薯饮料。
菠萝、柠檬和脐橙三种水果中均含有大量的芳香物质，这些芳香物质赋予了各自独特又浓郁的美好风味。芳香物质在所述水果中是以游离态和键合态两种形式存在，而键合态芳香物质没有呈香功能。本发明利用β-葡萄糖苷酶将键合态芳香物质裂解成为游离态芳香物质，从而起到自然增香的作用。
上述步骤1)～4)中，所述过滤是将滤液过100～150目滤网。
上述步骤5)中，作为优选，红薯汁为75重量份、脐橙汁15重量份、柠檬汁2重量份、菠萝汁12重量份。
本发明还提供了上述工艺制得的红薯饮料。
本发明将红薯与具有浓郁芳香风味的柠檬、脐橙和菠萝预处理后，混合发酵调配的红薯饮料果香浓郁，口感酸甜，回味隽永，饮用时极具愉悦感。本发明的饮料外观澄澈，饮用时没有砂砾感，且无化学添加，饮用更加健康，适合各种人群饮用。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
1)将红薯去皮，打浆，按100u/L的比例往浆液加入淀粉酶，在60℃下酶解40min，再按200u/L的比例往浆液加入糖化酶，在45℃下酶解2h，过100目滤网，滤液即为红薯汁；
2)将脐橙去皮，打浆，按15u/L的比例往浆液中加入β-葡萄糖苷酶，在35℃下酶解50min，过100目滤网，滤液即为脐橙汁；
3)将柠檬去皮，打浆，按10u/L的比例往浆液中加入β-葡萄糖苷酶，在35℃下酶解40min，过100目滤网，滤液即为柠檬汁；
4)将菠萝去皮，打浆，按10u/L的比例往浆液中加入β-葡萄糖苷酶，在35℃下酶解60min，过100目滤网，过滤，滤液即为菠萝汁；
5)称取红薯汁50kg、脐橙汁6kg、柠檬汁1kg、菠萝汁5kg，混匀，经均质、脱气、除菌，即得红薯饮料。
实施例2
1)将红薯去皮，打浆，按1000u/L的比例往浆液加入淀粉酶，在80℃下酶解60min，再按1000u/L的比例往浆液加入糖化酶，在60℃下酶解3h，过150目滤网，滤液即为红薯汁；
2)将脐橙去皮，打浆，按30u/L的比例往浆液中加入β-葡萄糖苷酶，在45℃下酶解80min，过150目滤网，滤液即为脐橙汁；
3)将柠檬去皮，打浆，按20u/L的比例往浆液中加入β-葡萄糖苷酶，在45℃下酶解60min，过150目滤网，滤液即为柠檬汁；
4)将菠萝去皮，打浆，按25u/L的比例往浆液中加入β-葡萄糖苷酶，在45℃下酶解80min，过150目滤网，过滤，滤液即为菠萝汁；
5)称取红薯汁80kg、脐橙汁20kg、柠檬汁3kg、菠萝汁15kg，混匀，经均质、脱气、除菌，即得红薯饮料。
实施例3
1)将红薯去皮，打浆，按600u/L的比例往浆液加入淀粉酶，在70℃下酶解50min，再按500u/L的比例往浆液加入糖化酶，在55℃下酶解2.5h，过100目滤网，滤液即为红薯汁；
2)将脐橙去皮，打浆，按25u/L的比例往浆液中加入β-葡萄糖苷酶，在40℃下酶解60min，过100目滤网，滤液即为脐橙汁；
3)将柠檬去皮，打浆，按15u/L的比例往浆液中加入β-葡萄糖苷酶，在40℃下酶解50min，过100目滤网，滤液即为柠檬汁；
4)将菠萝去皮，打浆，按15u/L的比例往浆液中加入β-葡萄糖苷酶，在40℃下酶解70min，过100目滤网，过滤，滤液即为菠萝汁；
5)称取红薯汁75kg、脐橙汁15kg、柠檬汁2kg、菠萝汁12kg，混匀，经均质、脱气、除菌，即得红薯饮料。
实施例4
1)将红薯去皮，打浆，按100u/L的比例往浆液加入淀粉酶，在80℃下酶解40min，再按1000u/L的比例往浆液加入糖化酶，在45℃下酶解3h，过100目滤网，滤液即为红薯汁；
2)将脐橙去皮，打浆，按30u/L的比例往浆液中加入β-葡萄糖苷酶，在35℃下酶解80min，过150目滤网，滤液即为脐橙汁；
3)将柠檬去皮，打浆，按20u/L的比例往浆液中加入β-葡萄糖苷酶，在35℃下酶解60min，过100目滤网，滤液即为柠檬汁；
4)将菠萝去皮，打浆，按25u/L的比例往浆液中加入β-葡萄糖苷酶，在35℃下酶解80min，过150目滤网，过滤，滤液即为菠萝汁；
5)称取红薯汁50kg、脐橙汁20kg、柠檬汁1kg、菠萝汁15kg，混匀，经均质、脱气、除菌，即得红薯饮料。
Claims (4)
1.红薯饮料的制作工艺，其特征在于：包括以下步骤：
1)将红薯去皮，打浆，按100～1000u/L的比例往浆液加入淀粉酶，在60～80℃下酶解40～60min，再按200～1000u/L的比例往浆液加入糖化酶，在45～60℃下酶解2～3h，过滤，滤液即为红薯汁；
2)将脐橙去皮，打浆，按15～30u/L的比例往浆液中加入β-葡萄糖苷酶，在35～45℃下酶解50～80min，过滤，滤液即为脐橙汁；
3)将柠檬去皮，打浆，按10～20u/L的比例往浆液中加入β-葡萄糖苷酶，在35～45℃下酶解40～60min，过滤，滤液即为柠檬汁；
4)将菠萝去皮，打浆，按10～25u/L的比例往浆液中加入β-葡萄糖苷酶，在35～45℃下酶解60～80min，过滤，过滤，滤液即为菠萝汁；
5)称取红薯汁50～80重量份、脐橙汁6～20重量份、柠檬汁1～3重量份、菠萝汁5～15重量份，混匀，经均质、脱气、除菌，即得红薯饮料。
2.根据权利要求1所述的红薯饮料的制作工艺，其特征在于：步骤1)～4)中，所述过滤是将滤液过100～150目滤网。
3.根据权利要求1所述的红薯饮料的制作工艺，其特征在于：步骤5)中，红薯汁为75重量份、脐橙汁15重量份、柠檬汁2重量份、菠萝汁12重量份。
4.权利要求1～3中任一项所述工艺制得的红薯饮料。
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