CN104172385A - 香血糯型配方黑糙米饮料的加工方法 - Google Patents
香血糯型配方黑糙米饮料的加工方法 Download PDFInfo
- Publication number
- CN104172385A CN104172385A CN201310467275.1A CN201310467275A CN104172385A CN 104172385 A CN104172385 A CN 104172385A CN 201310467275 A CN201310467275 A CN 201310467275A CN 104172385 A CN104172385 A CN 104172385A
- Authority
- CN
- China
- Prior art keywords
- black rice
- rice
- beverage
- black
- polished
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000209094 Oryza Species 0.000 title claims abstract description 48
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 235000013361 beverage Nutrition 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 96
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000007788 liquid Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 229940088598 enzyme Drugs 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 239000000049 pigment Substances 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 5
- 235000019834 papain Nutrition 0.000 claims abstract description 5
- 230000007062 hydrolysis Effects 0.000 claims abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 4
- 108091005804 Peptidases Proteins 0.000 claims abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 3
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 3
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 3
- 235000019419 proteases Nutrition 0.000 claims abstract description 3
- 239000003765 sweetening agent Substances 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims abstract 2
- 238000006243 chemical reaction Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 239000008280 blood Substances 0.000 claims description 13
- 210000004369 blood Anatomy 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 13
- 238000004945 emulsification Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 229960004543 anhydrous citric acid Drugs 0.000 claims description 7
- 108010089934 carbohydrase Proteins 0.000 claims description 7
- 229960004106 citric acid Drugs 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 7
- 239000002932 luster Substances 0.000 claims description 7
- 235000011837 pasties Nutrition 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000008935 nutritious Nutrition 0.000 claims description 5
- 229940100486 rice starch Drugs 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 210000001519 tissue Anatomy 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 claims description 3
- 238000001976 enzyme digestion Methods 0.000 claims description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 230000009193 crawling Effects 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000011630 iodine Substances 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- 230000007774 longterm Effects 0.000 claims description 2
- 230000017854 proteolysis Effects 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
- 230000035622 drinking Effects 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 8
- 238000011049 filling Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical class 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001057 purple pigment Substances 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种香血糯型黑米与精米搭配的黑米饮料制备方法,属于黑米精深加工技术领域。本发明首先将香血糯型黑米烘烤,然后用水浸提使其色素大部分融入水中,再将浸提黑米与精米糊化、打浆、经α-淀粉酶液化、糖化酶糖化、木瓜蛋白酶水解,煮沸灭菌,浆渣分离取上清液,最后将酶解液与浸提液混合调配,以酸味剂柠檬酸和甜味剂果匍糖浆调配,高脂果胶和无水柠檬酸乳化,均质、装罐灭菌即得香血糯型配方黑米营养饮料。这种香血糯型黑米饮料尽可能多的保留了黑米中的营养成分特别是功能性成分黑米色素,提供给人们长期食用,可滋阴补肾、健脾护肝、明目活血、黑发护肤、防治疾病、增进健康和防止衰老,是黑米开发利用的一个很好的范例。
Description
技术领域
本发明涉及一种配方黑糙米饮料的加工方法,尤其是香血糯型配方黑糙米饮料的加工方法,属于黑糙米精深加工技术领域。
背景技术
黑糙米为糙米果皮具有紫色色素的稻米,是一种药食兼用、营养丰富的糙米,为米中珍品,素有“贡米”、“药米”、“长寿米”、“黑珍珠”和“世界米中之王”的美誉,是我国珍贵的集天然色、香、味及营养保健于一身的全营养型功能性食品。黑糙米含有丰富的蛋白质、脂肪、粗纤维和矿物质等营养成分,且氨基酸种类齐全,结构合理,必需氨基酸和不饱和脂肪酸比例均较高。黑糙米还富含黄酮、花色苷等保健功效的成分,具有较强的清除自由基和抗氧化作用,能够延缓衰老、预防疾病。《本草纲目》中有记载说黑米具有“滋阴补肾、健脾暖肝、明目活血”的功效。
然而黑糙米蒸煮品质很差,直接食用,蒸煮时间长、口味及口感差,难以消化和吸收,而精米在加工过程中因去掉了稻米壳、糠皮和胚芽而成为世界范围内的主要食物来源之一,但长期食用易出现营养缺乏症等问题。为了进一步提高黑米资源的附加值以及利用率,本发明以香血糯型黑米和精米为原料研制一种全新的健康的香血糯型配方黑糙米饮料。
发明内容
本发明的目的是提供一种香血糯型黑糙米和精米搭配的饮料加工方法,使加工后的饮料口感独特,营养丰富。本发明根据黑米和精米所含营养和功能成分的种类和特点,结合食品产品和食品工业发展的动态与食品生物技术的进展,从众多产地采集的黑糙米品种中筛选出一种香血糯型黑糙米,其营养成分见表1。将其与精米(表1)按一定比例搭配,建立浸提和酶解结合的配方黑糙米饮料生产工艺,经烘烤、浸提、糊化、打浆、酶解、过滤、调配、乳化、灌装以及灭菌等工序,研制出既具有营养、食用特性,又具有保健功效的集色、香、味以及营养品质为一身的配方黑米饮料。
本发明的技术方案:
本发明首先对香血糯型黑米烘烤,然后用水浸提使其色素大部分融入水中,将其中的功效成分最大程度的提取到饮料中。再将浸提过的黑米与精米糊化、打浆、经α-淀粉酶液化、糖化酶糖化、木瓜蛋白酶水解,煮沸灭菌,浆渣分离取上清液,最后将酶解液与浸提液混合,以酸味剂柠檬酸和甜味剂果匍糖浆调配,高脂果胶和无水柠檬酸乳化,均质、装罐灭菌即得香血糯型配方黑米营养饮料。该保健饮料营养价值极为丰富、口感细腻,风味纯正、质地均匀,且不添加任何食用色素和防腐剂,性能优良。
表1基本成分分析
(1)烘烤:将筛选出的黑米和精米精选去杂后,清洗两遍,以不破坏米外膜为度,置于电烤箱中160℃处理30min,烘烤至具有一定的色泽和香味。
研究发现,黑米高温烘烤后,经过酶处理,不仅能够提高饮料中可溶性成分的含量,同时还产生大量的还原性糖,与在烘烤过程中部分降解出的游离氨基酸发生美拉德反应,产生独特的风味。烘烤过的米饮料中,十几种吡嗪类化合物、糠醛、5-甲基-2-糠醛和2-呋喃醇等成分有利于黑米饮料产生特殊的风味,在米饮料中起到生色增香的重要作用。黑米在烘烤过程中要注意温度和时间的控制,使黑米具有浓厚的米香味,既要防止烘烤过头产生黑色焦块,又要防止烘烤不够而米香味不足。
(2)浸提:烘后采用1:8~1:10的料水比对黑米进行浸提,浸提温度控制在70~75℃,浸提时间控制50~60min,浸提液过滤备用。
浸提的目的在于提高黑米色素向饮料中的转移率,防止后续高温长时间的酶解操作造成黑米色素的分解。料水比的增加能够使黑米色素的提取率增加,但是会造成成品饮料的浓度过低,因此采用1:8~1:10的料水比,可以得到较合适的固形物浓度和产品风味。
(3)糊化:将浸泡后的黑米和精米以1:1~1:3在100。℃蒸煮30~40min以充分糊化米淀粉和软化组织结构,使其达到糊状。糊化淀粉易被酶消化,利于人体吸收。
(4)打浆:冷却,加蒸馏水打浆成均匀糊状。磨浆的目的有利于使米粉在热水中充分糊化,为后面的酶解液化创造好的条件。
(5)液化:糊化后,冷却,加入0.10~0.20%α-液化淀粉酶,pH6.0,55~60℃反应1.5~2.0h。反应结束后,迅速煮沸5min,灭酶处理。
α-淀粉酶是水解作用较强的酶,它不仅热稳定性好,可以将糊化和酶解过程同时进行,而且有不依赖钙离子、作用范围广等优点,对工业生产较为有利,因此酶解反应用酶选用α-淀粉酶。
(6)糖化:为了得到更为澄清的饮料,需要进行糖化酶解。将上一步液化液迅速冷却,以酶解液的DE值为指标,加入0.20~0.30%糖化酶糖化,pH5.0,50~55℃糖化2.0h。用碘液检验酶解物至无色,加热灭酶中止反应。
(7)蛋白酶解:加入0.08~0.10%木瓜蛋白酶55℃酶解2h后,迅速煮沸510min,灭酶处理。
(8)渣浆分离取上清液:为了成品饮料能够达到稳定均匀,口感细腻滑爽,酶处理的精米浆与黑米浆冷 却后,需进行浆渣分离。离心条件为3000r/mmin、离心20min,得酶解液。
(9)调配:黑米与精米糊分别在液化、糖化和蛋白酶酶解与加热灭酶后,经抽滤得到清液。上清液与浸提液按1:1混合,稀释液用0.06~0.09%柠檬酸调酸度,0.02~0.04%果匍糖浆调糖度,0.16%高脂果胶和0.04%无水柠檬酸乳化。
(10)均质:黑米饮料在压力30MPa,60℃均质处理。
(11)装罐灭菌:均质后的料液装罐,121℃罐灭菌处理15min,即得黑米营养饮料。
黑米饮料作为营养丰富的功能饮料,其糖含量较高,本身就是微生物培养基,很容易被细菌、酵母菌和霉菌等微生物利用,从而使产品腐败变质,所以必须要有灭菌工艺。综合灭菌效果和花色苷残留率,灌装后121℃杀菌15min。经反压冷却,检验、贴标即为成品。
本发明的有益效果:一是一种具有营养保健功能的营养饮品。黑米饮料是以香血糯型黑米种与白米搭配,不仅解决了黑米外层种皮不易煮烂,影响消化功能的技术问题,而且补充了白米在加工过程中的营养缺失,更重要的是这种香糯米型黑米饮料的加工工艺尽可能多的保留了黑米中的营养成分特别是功能性成分黑米色素,提供给人们长期食用,可滋阴补肾、健脾护肝、明目活血、黑发护肤、防治疾病、增进健康和防止衰老。二是采用本发明方法生产的黑米饮料营养丰富,色泽深紫,具有烘烤谷物的特殊香味,饮料色泽均匀,澄清透亮,口感细滑,风味纯正,清甜爽口,并且饮用方便,冷热皆宜。三是本发明工艺简单,设计科学合理,操作易行,且对环境无污染,耗时较短。黑米饮料的生产技术含量高。无论从米加工方面,还是从饮料生产方面及配方调配看,都具有技术上的独特之处,是黑米开发利用的一个很好的范例。目前国内市场上没有类似的黑米饮料,这为本产品的开发提供了广阔的市场空间。
具体实施方式
实施例1:
将筛选出的黑米和精米精选去杂后,清洗两遍,以不破坏米外膜为度,置于电烤箱中160℃烘烤处理30min,烘烤至具有一定的色泽和香味。采用黑米:水的料水比1:10在75℃浸提黑米1h,浸提液过滤备用;将浸泡后的黑米和精米以1:1在100℃下蒸煮40mmin以充分糊化黑米淀粉和软化组织结构,使其达到糊状。冷却,加蒸馏水磨浆,调pH6.0,加入0.10%α-液化淀粉酶,60℃反应2.0h后,迅速煮沸5min,灭酶处理。待其冷却调pH5.0,加0.30%糖化酶,50℃反应2.0h灭酶。加0.10%木瓜蛋白酶55℃酶解2.0h灭酶。3000r/min离心20min进行浆渣分离,得酶解液。将酶解液与浸提液1:1混合,加0.04%果葡糖浆,0.09%柠檬酸调配,0.16%高脂果胶和0.04%无水柠檬酸乳化,在压力30MPa,60℃下均质,121℃灌装灭菌15min,即得黑米营养饮料。
实施例2:
将筛选出的黑米和精米精选去杂后,清洗两遍,以不破坏米外膜为度,置于电烤箱中160℃烘烤处理30min,烘烤至具有一定的色泽和香味。采用1:8的料水比在70℃浸提黑米1h,浸提液过滤备用;将浸泡 后的黑米和精米以1:2在100℃下蒸煮30min以充分糊化黑米淀粉和软化组织结构,使其达到糊状。冷却,加蒸馏水磨浆,调pH6.0,加0.15%α-液化淀粉酶,60℃反应1.5h。反应结束后,迅速煮沸5min,灭酶处理。待其冷却调pH5.0,加0.10%糖化酶,60℃糖化2.0h。迅速煮沸5min,灭酶处理。加0.10%木瓜蛋白酶55℃酶解2.0h灭酶。3000r/min离心20min进行浆渣分离得酶解液,将酶解液与浸提液1:1混合,加0.03%果葡糖浆、0.08%柠檬酸调配,0.16%高脂果胶和0.04%无水柠檬酸乳化。最后在压力30MPa,60℃下均质,121℃灌装灭菌15min,即得黑米营养饮料。
实施例3:
将筛选出的黑米和精米精选去杂后,清洗两遍,以不破坏米外膜为度,置于电烤箱中160℃烘烤处理30min,烘烤至具有一定的色泽和香味。采用1:8的料水比在70℃浸提黑米1h,浸提液过滤备用;将浸泡后的黑米和精米以1:3在100℃下蒸煮35min以充分糊化黑米淀粉和软化组织结构,使其达到糊状。冷却,加蒸馏水磨浆,调pH6.0,加入0.20%α-液化淀粉酶,55℃反应1.5h。反应结束后,迅速煮沸5min,进行灭酶处理。待其冷却调pH5.0,加0.10%糖化酶,60℃糖化2.0h。反应结束后,煮沸灭菌5min。加0.08%木瓜蛋白酶55℃酶解2.0h灭酶。3000r/min离心20min进行浆渣分离,得酶解液;将酶解液与浸提液1:2混合,加果葡糖浆0.02%,柠檬酸0.06%调配,0.16%高脂果胶和0.04%无水柠檬酸乳化。最后在压力30MPa,60℃均质,121℃灌装灭菌15min,即得黑米营养饮料。
附图说明
图1是黑米饮料的生产工艺流程图 。
Claims (3)
1.一种香血糯型黑糙米和精米搭配的饮料加工方法,其特征是首先对香血糯型黑米烘烤,然后用水浸提使其色素大部分融入水中,将其中的功效成分最大程度的提取到饮料中,再将浸提过的黑米与精米糊化、打浆、经α-淀粉酶液化、糖化酶糖化、木瓜蛋白酶水解,煮沸灭菌,浆渣分离取上清液,最后将酶解液与浸提液混合调配,以酸味剂柠檬酸和甜味剂果匍糖浆调配,高脂果胶和无水柠檬酸乳化,均质、装罐灭菌即得香血糯型配方黑米营养饮料。
2.根据权利要求1所述的黑米饮料的加工工艺,其特征在于所述的黑米原料为香血糯型黑米与精米搭配型,该糯米型黑米水分含量达12.40%,蛋白质含量达10.07%,而精米蛋白质含量7.40%,二者混配,长期饮用,营养丰富,具有保健功效。
3.根据权利要求1所述的黑米饮料的加工工艺,其特征在于本发明的工艺步骤是:
(1)烘烤:将筛选出的黑米和精米精选去杂后,清洗两遍,以不破坏米外膜为度,置于电烤箱中160℃烘烤处理30min,烘烤至具有一定的色泽和香味;
(2)浸提:烘后采用黑米:水的料水比1:8~1:10对黑米进行浸提,浸提温度控制在70~75℃,浸提时间控制50~60mmin,浸提液过滤备用;
(3)糊化:将浸泡后的黑米和精米以1:1~1:3在100℃下蒸煮30~40min以充分糊化黑米淀粉和软化组织结构,使其达到糊状,糊化淀粉易被酶消化,利于人体吸收;
(4)打浆:冷却,加蒸馏水打浆成均匀糊状,磨浆的目的有利于使米粉在热水中充分糊化,为后面的酶解液化创造好的条件;
(5)液化:糊化后,冷却,加入0.10~0.20%α-液化淀粉酶,pH6.0,55~60℃反应1.5~2.0h,反应结束后,迅速煮沸5min,灭酶处理;
(6)糖化:为了得到更为澄清的饮料,需要进行糖化酶解,将上一步液化液迅速冷却,以酶解液的DE值为指标,加入0.20~0.30%糖化酶糖化,pH5.0,50~55℃糖化2.0h,用碘液检验酶解物至无色,加热灭酶中止反应;
(7)蛋白酶解:加入0.08~0.10%木瓜蛋白酶酶解后,迅速煮沸510min,灭酶处理;
(8)渣浆分离取上清液:为了成品饮料能够达到稳定均匀,口感细腻滑爽,酶处理的精米浆与黑米浆冷却后,需进行浆渣分离,离心条件为3000r/min、离心20min,得酶解液;
(9)调配:黑米与精米糊分别在液化、糖化和蛋白酶酶解与加热灭酶后,经抽滤得到清液,上清液与浸提液按1:1混合,稀释液用0.06~0.09%柠檬酸调酸度,0.02~0.04%果匍糖浆调糖度,0.16%高脂果胶和0.04%无水柠檬酸乳化;
(10)均质:黑米饮料在压力30MPa,60℃均质处理;
(11)装罐灭菌:均质后的料液装罐,121℃罐灭菌处理15min,即得黑米营养饮料。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310467275.1A CN104172385A (zh) | 2013-09-27 | 2013-09-27 | 香血糯型配方黑糙米饮料的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310467275.1A CN104172385A (zh) | 2013-09-27 | 2013-09-27 | 香血糯型配方黑糙米饮料的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104172385A true CN104172385A (zh) | 2014-12-03 |
Family
ID=51953949
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310467275.1A Pending CN104172385A (zh) | 2013-09-27 | 2013-09-27 | 香血糯型配方黑糙米饮料的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104172385A (zh) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105410189A (zh) * | 2015-11-25 | 2016-03-23 | 内蒙古蒙牛乳业(集团)股份有限公司 | 复合蛋白饮料及其制备方法 |
CN106721775A (zh) * | 2016-11-19 | 2017-05-31 | 郑州飞机装备有限责任公司 | 以大米为主要原料的植物蛋白饮品 |
CN108294203A (zh) * | 2018-01-23 | 2018-07-20 | 山东省科学院生物研究所 | 一种酶法制备罗汉参饮料的方法 |
CN113208022A (zh) * | 2021-05-14 | 2021-08-06 | 上海应用技术大学 | 一种提高总酚含量的黑米副产物发酵饮料的生产方法 |
CN114711358A (zh) * | 2022-05-23 | 2022-07-08 | 南京农业大学 | 一种黑糯玉米饮料的制备方法 |
CN115500440A (zh) * | 2022-10-08 | 2022-12-23 | 武汉新华扬生物股份有限公司 | 一种酵素直饮粉及其制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1086398A (zh) * | 1992-11-06 | 1994-05-11 | 湖南省邵阳钙宝集团公司 | 黑米汁及其生产工艺 |
CN1088761A (zh) * | 1993-08-12 | 1994-07-06 | 周金桂 | 一种天然黑米原汁保健饮料及加工方法 |
CN1092952A (zh) * | 1993-03-29 | 1994-10-05 | 武汉大学 | 黑米降解液在食品中的应用 |
CN1176762A (zh) * | 1996-09-16 | 1998-03-25 | 李东方 | 米露饮料的生产工艺 |
CN101185526A (zh) * | 2007-12-26 | 2008-05-28 | 江南大学 | 一种黑米饮料的制备方法 |
-
2013
- 2013-09-27 CN CN201310467275.1A patent/CN104172385A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1086398A (zh) * | 1992-11-06 | 1994-05-11 | 湖南省邵阳钙宝集团公司 | 黑米汁及其生产工艺 |
CN1092952A (zh) * | 1993-03-29 | 1994-10-05 | 武汉大学 | 黑米降解液在食品中的应用 |
CN1088761A (zh) * | 1993-08-12 | 1994-07-06 | 周金桂 | 一种天然黑米原汁保健饮料及加工方法 |
CN1176762A (zh) * | 1996-09-16 | 1998-03-25 | 李东方 | 米露饮料的生产工艺 |
CN101185526A (zh) * | 2007-12-26 | 2008-05-28 | 江南大学 | 一种黑米饮料的制备方法 |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105410189A (zh) * | 2015-11-25 | 2016-03-23 | 内蒙古蒙牛乳业(集团)股份有限公司 | 复合蛋白饮料及其制备方法 |
CN106721775A (zh) * | 2016-11-19 | 2017-05-31 | 郑州飞机装备有限责任公司 | 以大米为主要原料的植物蛋白饮品 |
CN108294203A (zh) * | 2018-01-23 | 2018-07-20 | 山东省科学院生物研究所 | 一种酶法制备罗汉参饮料的方法 |
CN113208022A (zh) * | 2021-05-14 | 2021-08-06 | 上海应用技术大学 | 一种提高总酚含量的黑米副产物发酵饮料的生产方法 |
CN114711358A (zh) * | 2022-05-23 | 2022-07-08 | 南京农业大学 | 一种黑糯玉米饮料的制备方法 |
CN115500440A (zh) * | 2022-10-08 | 2022-12-23 | 武汉新华扬生物股份有限公司 | 一种酵素直饮粉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102559443B (zh) | 一种保健功能性海参黄酒 | |
CN102726801B (zh) | 糙米汁原液及其制取方法和糙米汁饮料及其制取方法 | |
CN103190503B (zh) | 一种发酵苦荞茶的制备方法 | |
CN104172385A (zh) | 香血糯型配方黑糙米饮料的加工方法 | |
CN101331967A (zh) | 一种黑木耳饮料及其制备方法 | |
CN104172411A (zh) | 一种黑米保健饮料的制作方法 | |
KR20140064552A (ko) | 쌀 입국을 포함하는 조청 및 그 제조방법 | |
CN103110160A (zh) | 一种全麦糖化黑米饮料的制备方法及其产品 | |
CN101653278B (zh) | 花生茯苓浆饮品的制备方法 | |
KR102219727B1 (ko) | 홍시 조청의 제조방법 | |
CN101586064B (zh) | 果酿小米营养酒的制作方法 | |
KR101169189B1 (ko) | 청국장 함유 막걸리의 제조 방법 | |
CN106635701A (zh) | 藜麦黄酒 | |
CN106047643A (zh) | 一种富含龙胆低聚糖的梅花醋及发酵制备方法 | |
CN105433261A (zh) | 一种陈皮绿豆沙及其制备方法 | |
CN111657462A (zh) | 一种红蜜枸杞膏及其制备方法 | |
CN107460073B (zh) | 祛抗营养因子无腥酒酿豆米功能饮及其制备方法 | |
CN106434173A (zh) | 一种红茶味补气强身紫薯糯米酒及其制备方法 | |
CN108741046B (zh) | 一种酸角水晶啤酒糕及其制备方法 | |
CN105861266A (zh) | 一种草莓桑葚复合米醋及其制备方法 | |
CN101412957B (zh) | 首乌原浆酒的制备方法 | |
CN110916025A (zh) | 一种沙棘复合果汁饮料及其制作方法 | |
CN107937235A (zh) | 一种保健醋的制备方法 | |
CN114317172B (zh) | 一种煨酒及其制作工艺 | |
CN108041572A (zh) | 一种马铃薯粉的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |