CN104041889A - 一种南瓜杂粮乳酸菌饮料及其制备方法 - Google Patents
一种南瓜杂粮乳酸菌饮料及其制备方法 Download PDFInfo
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种南瓜杂粮乳酸菌饮料,其特征在于所述饮料包含了如下组分:20~30份重量份的南瓜瓤,6~10份重量份的苦荞,6~10份重量份的玉米,5~7份重量份的糖,0.1~0.5份重量份的稳定剂。本发明的有益效果,一是将南瓜与苦荞、玉米结合起来,使南瓜与苦荞、玉米的营养互补,富含膳食纤维及多种微量元素;二是所述饮料风味独特,自然色泽鲜艳,是一种纯天然饮料;三是适合各种规模饮料厂商生产。另外,本发明还提供了一种南瓜杂粮乳酸菌饮料的制备方法,其方法包括步骤一(S101):制备发酵南瓜汁,步骤二(S102):制备杂粮酶解液,步骤三(S103):将所述发酵南瓜汁、所述杂粮酶解液,以及包括但不限于糖、稳定剂的辅料混合均匀,制备成品饮料。
Description
技术领域
本发明涉及非酒精饮料领域,更具体的,涉及一种南瓜杂粮乳酸菌饮料及其制备方法。
背景技术
南瓜,又名番瓜、金瓜、麦瓜、倭瓜,为葫芦科植物南瓜的果实,多年来的研究表明南瓜果实含有丰富的营养物质,如碳水化合物、蛋白质、膳食纤维、维生素、胡萝卜素、果胶,及钾、铁、镁等微量元素,果胶能调节胃内食物的吸收速率,使糖类吸收减慢,可溶性纤维素能推迟胃内食物的排空,控制饭后血糖上升;果胶还能和体内多余的胆固醇结合在一起,使胆固醇吸收减少,血胆固醇浓度下降,因而南瓜有“降糖降脂佳品”之誉,南瓜多糖是其主要的降糖活性成分。
苦荞,属于粗粮食系列,而且是“五谷杂粮之王”, 它含有大量、均衡、全面的人体必须的营养成份(生物类黄酮、蛋白质、脂肪、淀粉、维生素、矿物质、膳食纤维),被称为植物黄金。
苦荞的独特活性成份——苦荞黄酮是一种具有多样生物活性较复杂的复合性物质,主要成份有槲皮素、芦丁、坎菲醇、桑色素,其中芦丁占到80%,这种天然组合的比例更有协同效应,更易被人体吸收。
另外,苦荞黄酮可有效对抗“胰岛素抵抗因子”,提高细胞、组织对胰岛素的敏感性,加强细胞组织的自我修复能力,从而达到对糖尿病的双向调节作用,即能使高的血糖降低,低的血糖升高,正常的血糖不变。真正达到绿色、安全地预防和控制糖尿病及其并发症,是天然的植物胰岛素。
玉米中含有大量的卵磷脂、亚油酸、谷物醇、维生素E、纤维素等,具有降血压、降血脂、抗动脉硬化、预防肠癌、美容养颜、延缓衰老等多种保健功效,也是糖尿病人的适宜佳品。
采用南瓜、苦荞和玉米为原料制作复合型饮料,兼具果蔬、杂粮的营养与风味,能提高人体免疫力,对糖尿病患者有独特功效。
目前,南瓜复合饮料技术已经有很大的发展,多种南瓜复合饮料已经成功打开市场,但目前仍没有一种技术将南瓜与苦荞、玉米有机结合制成保健型饮料。
发明内容
为了解决上述问题,弥补南瓜复合饮料技术上的缺陷,本发明提供了一种南瓜杂粮乳酸菌饮料。
本发明一种南瓜杂粮乳酸菌饮料,所述饮料包含了如下组分:
20~30份重量份的南瓜瓤;
6~10 份重量份的苦荞;
6~10 份重量份的玉米;
5~7 份重量份的糖;
0.1~0.5份重量份的稳定剂。
对本发明一种南瓜杂粮乳酸菌饮料作出进一步限定,如下,
所述糖包括但不限于木糖醇、安赛蜜和阿斯巴甜中的一种或多种的任意组合。
所述稳定剂包括但不限于羧甲基纤维素钠、海藻酸钠和黄原胶中的一种或多种的任意组合。
另外,本发明还提出了一种南瓜杂粮乳酸菌饮料的制备方法。
本发明一种南瓜杂粮乳酸菌饮料的制备方法,所述方法包括如下步骤:
步骤一(S101):制备发酵南瓜汁;
步骤二(S102):制备杂粮酶解液;
步骤三(S103):将所述发酵南瓜汁、所述杂粮酶解液,以及包括但不限于糖、稳定剂的辅料混合均匀,制备成品饮料。
对本发明一种南瓜杂粮乳酸菌饮料的制备方法作出进一步限定,如下,
所述步骤一(S101)还包括如下详细步骤:
1.1)将块状南瓜瓤浸入冷水中备用;
1.2)取所述浸于冷水中的块状南瓜瓤切成南瓜瓤丁;
1.3)将所述南瓜瓤丁与水混合并榨汁,得到南瓜汁;
1.4)在所述南瓜汁中接种植物乳杆菌,得发酵南瓜汁。
所述步骤二(S102)还包括如下详细步骤:
2.1)取苦荞粒隔水熟化;
2.2)将所述隔水熟化后的苦荞粒加水打浆,得苦荞浆液;
2.3)取玉米粒备用;
2.4)将备用的所述玉米粒加水打浆,得玉米浆液;
2.5)将所述苦荞浆液与所述玉米浆液混合,得杂粮浆液;
2.6)在所述杂粮浆液中加入淀粉酶与纤维素酶的混合液进行酶解,得杂粮酶解液。
本发明的有益效果,一是将南瓜与苦荞、玉米结合起来,使南瓜与苦荞、玉米的营养互补,富含膳食纤维及多种微量元素;二是所述饮料风味独特,自然色泽鲜艳,是一种纯天然饮料;三是适合各种规模饮料厂商生产。
具体实施例
结合具体实施例对进一步本发明做出进一步的说明。
具体实施例
在步骤一(S101)中,制备发酵南瓜汁:
优选地,挑选个体壮实、红皮、无霉烂、无机械损伤的南瓜作为原料,先用清水洗干净所述南瓜后,对所述南瓜去皮去籽,并将所述南瓜切成块状南瓜瓤,为防止块状的南瓜瓤被氧化变色,将所述块状南瓜瓤浸入冷水中备用。
接着,将所述块状南瓜瓤切成所述南瓜瓤丁,优选地,将所述南瓜瓤丁与水按照质量比1︰1放入打浆机中打浆榨汁,得到南瓜汁。
接着,选育植物乳杆菌为发酵菌株,较佳地,以MRS液体培养基扩大培养36h进行活化,得到生产接种液,在上述南瓜汁中按南瓜汁质量的2%添加所述生产接种液,搅拌均匀,在41~43℃条件下,发酵4.5h得发酵南瓜汁。
接着,在步骤二(S102)中,制备杂粮酶解液:
优选地,苦荞粒为已预先脱壳的,在90℃~100℃条件下进行隔水熟化3~5min,使所述苦荞粒中的芦丁降解酶失活,已达到芦丁保存率达80%的目的。
接着,优选地,熟化后的所述苦荞粒与水按照质量比为1︰3放入打浆机中打浆,得到苦荞浆液。
玉米粒为新鲜甜玉米粒或干玉米粒,较佳地,所述干玉米粒需预先浸泡5~6小时后,所述玉米粒与水按照质量比为1︰3放入打浆机中打浆,得到玉米浆液。
将得到的所述苦荞浆液与所述玉米浆液混合,得到杂粮浆液。
接着,在所述杂粮浆液中加入淀粉酶与纤维素酶的混合液进行酶解,得杂粮酶解液。
优选地,每100kg所述杂粮酶解液浆液中加入0.4~0.6kg的淀粉酶与纤维素酶混合液,其中所述淀粉酶与所述纤维素酶按照质量比1︰1混合,所述淀粉酶与所述纤维素酶的酶活力为4000U/g,酶解温度在50℃~60℃之间,pH值为6.5,酶解时间为70min并以所述杂粮酶解液的糖度不再变化为准。
接着,在步骤三(S103)中:将所述发酵南瓜汁、所述杂粮酶解液,以及包括但不限于糖、稳定剂的辅料混合均匀,制备成品饮料。
以上所述的仅是本发明专利的较佳的实施例,需要说明的是,对于本领域的技术人员来说,在不脱离本发明构思的前提下,仍然存在作出若干变形和改进的余地,这些都将不会影响本发明实施的效果和专利的实用性。
Claims (6)
1.一种南瓜杂粮乳酸菌饮料,其特征在于所述饮料包含了如下组分:
20~30份重量份的南瓜瓤;
6~10 份重量份的苦荞;
6~10 份重量份的玉米;
5~7 份重量份的糖;
0.1~0.5份重量份的稳定剂。
2.根据权利要求1所述的饮料,其特征在于所述糖包括但不限于木糖醇、安赛蜜和阿斯巴甜中的一种或多种的任意组合。
3.根据权利要求1所述的饮料,其特征在于所述稳定剂包括但不限于羧甲基纤维素钠、海藻酸钠和黄原胶中的一种或多种的任意组合。
4.一种南瓜杂粮乳酸菌饮料的制备方法,其特征在于所述方法包括如下步骤:
步骤一(S101):制备发酵南瓜汁;
步骤二(S102):制备杂粮酶解液;
步骤三(S103):将所述发酵南瓜汁、所述杂粮酶解液,以及包括但不限于糖、稳定剂的辅料混合均匀,制备成品饮料。
5.根据权利要求4所述的方法,其特征在于所述步骤一(S101)还包括如下详细步骤:
1.1)将块状南瓜瓤浸入冷水中备用;
1.2)取所述浸于冷水中的块状南瓜瓤切成南瓜瓤丁;
1.3)将所述南瓜瓤丁与水混合并榨汁,得到南瓜汁;
1.4)在所述南瓜汁中接种植物乳杆菌,得发酵南瓜汁。
6.根据权利要求4所述的方法,其特征在于所述步骤二(S102)还包括如下详细步骤:
2.1)取苦荞粒隔水熟化;
2.2)将所述隔水熟化后的苦荞粒加水打浆,得苦荞浆液;
2.3)取玉米粒备用;
2.4)将备用的所述玉米粒加水打浆,得玉米浆液;
2.5)将所述苦荞浆液与所述玉米浆液混合,得杂粮浆液;
2.6)在所述杂粮浆液中加入淀粉酶与纤维素酶的混合液进行酶解,得杂粮酶解液。
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