CN104172386A - 超微粉碎和酶解法研制功能性黑米饮料的新方法 - Google Patents
超微粉碎和酶解法研制功能性黑米饮料的新方法 Download PDFInfo
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Abstract
一种采用超微粉碎和酶解技术结合加工高色素含量高稳定性黑米饮料的新方法,属于黑米精深加工技术领域。本发明以黑米为原料,经超微粉碎、酶解、调配、均质和装罐灭菌后即得黑米饮料。所得黑米饮料色泽好,香味浓,营养丰富。本发明工艺设计科学合理,操作简便易行,对环境无污染,可提高黑米的综合利用价值和粮食生产的经济效益。本发明将含钙元素、硒元素含量较高的黑米种制作饮料,以饮食方式摄入来增加人体摄钙摄硒量是一种比较理想的补硒补钙途径。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。
Description
技术领域
本发明涉及一种黑米饮料的加工方法,尤其是采用超微粉碎技术和酶解技术开发功能性黑米饮料的新方法,属于黑米精深加工技术领域。
背景技术
黑米是一种药、食兼用的大米,因其糙米的果皮和种皮中富含天然的花色苷类化合物而得名。其营养成分丰富,各种营养素之间比例合理,蛋白质、矿物质、维生素含量均远远高于普通稻米,还有丰富的黄酮、花色苷、生物碱等抗癌活性物质。我国民间自古就把黑米视为一个营养滋补食品,据《本草纲目》记载,黑米具有滋阴补肾,健脾暖肝,明目活血之功效。因此,在民间黑米又有“补血米”、“月家米”、“长寿米”、“药米”的美称。现代医学证实,黑米具有滋阴补肾,健脾暖肝、明目活血等疗效。血糖指数仅有55(白米饭为87),糖尿病人和心血管疾病患者把食用黑米作为膳食调养的一部分。
但天然黑米花色苷色素易受光照、温度等因素的影响而产生降解,这就使黑米及系列产品的开发受到一定的影响。而我国黑米资源种类多样,不同品种黑米的水溶性色素含量及其稳定性存在相当大的差异,从众多黑米品种中筛选出色素含量高且稳定性好的黑米,对于黑米饮料等产品的开发利用具有一定的健康意义和经济价值。
我国人群的营养调查结果表明,在膳食营养素摄取中以钙最为缺乏。缺钙是我国存在一个大问题,例如:婴幼儿、儿童缺钙引起的佝偻病,成人引起的骨质软化症等。而硒对防治疾病、增进健康和防止衰老具有重要意义,被誉为“生命的奇效元素”。特别是在生物体内硒对镉、汞、砷、铊、铅等有着拮抗作用,可以减轻和防止镉、砷及其他化学物质的致畸作用。
PB71为本课题组从众多资源中筛选培育的新品种,适合在京津唐稻区种植,一公顷产量可达7.5吨。不但色素含量高(0.381mg/g),稳定性好,同时,Ca(97.22μg/g)和Se(0.055μg/g)含量也较高,对DPPH自由基清除率达58.45%,是一个颇有开发前途的优质黑米品种。这种高钙高硒黑米营养丰富,便于人们在饮食中定量地摄入与补充钙元素,从而达到保健效果,实现附加价值。它被人体吸收利用率高,长时间和大量摄入对人体无副作用,安全性高。
超微粉碎技术是20世纪70年代以后诞生的新技术,能把原材料加工成微米甚至纳米级的微粉。食品超微粉碎技术是食品加工业的一种新尝试,但已显露出特有的优势和广阔的应用前景。目前超微粉碎技术已应用到软饮料加工、果蔬加工、粮油加工、调味品加工、冷食制品加工、棒冰、雪糕类生产以及中药行业。经超微粉碎后的食品,细胞壁破壁后,细胞内的有效成分的释放速度及释放量会大幅提高,更容易被人体所吸收。且由于物料为超细粒子,可溶性成分在胃液的作用下溶解,进而通过肠壁被吸收,其不溶性成分易附着在肠壁上,排出体外所需时间较长,提高了有效成分的吸收率。鉴于超微粉食品的溶解性、吸附性、分散性好,容易消化吸收,故可作为减肥食品、糖尿病人专用食品、中老年食品、保健食品、强化食品和特殊营养食品。
为解决饮料加工过程中常发生油层上浮、蛋白质沉淀、色素凝聚等产品质量问题,本发明采用超微粉碎和酶解技术以高色素含量高稳定性的黑米PB71为原料研制一种全新的健康的功能性黑米饮料。
发明内容
本发明的目的是提供一种高色素含量高色素稳定性高钙高硒PB71黑米饮料的加工新方法,使加工后的饮料口感更独特,营养更丰富。本发明从众多产地采集的黑米品种中筛选出PB71黑米,建立超微粉碎和酶解相结合的黑米饮料生产工艺,开发既具有营养、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黑米饮料。
本发明的技术方案:
首先进行原料筛选、去杂,再经超微粉碎、浸提、酶解、调配、乳化、灌装以及灭菌等工艺。
(1)原料筛选去杂: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,干燥备用。
(2)超微粉碎:将原料加入超微粉碎机,进料量控制在10g/min,使黑米粉充分粉碎,得到黑米超微粉。加工过程中采用冷水冷却,以避免加工过程中高温破坏粉中营养成分。
(3)浸提: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酶解造成黑米色素分解。
(4)酶解:以水解液DE值为指标,加入α-淀粉酶0.31μl/g,β-淀粉酶0.56μl/g,pH5~6,45~55℃酶解210~225min。反应结束后,迅速煮沸5min,进行灭酶处理。
(5)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,酶处理的大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。
(6)调配:调配时,添加单甘脂0.20%~0.40%,蔗糖酯0.10%~0.20%,黄原胶0.02%~0.04%,羧甲基纤维素钠0.10%~0.20%。
(7)均质:黑米饮料在压力30MPa,60℃下均质处理。
(8)装罐灭菌:均质后的料液装罐,巴氏灭菌法灭菌30min,即得黑米营养饮料。
与国内外现有技术相比,本发明的有益效果和优点是:
1)本产品的原料为高色素含量高色素稳定性富钙富硒黑米品种,营养成分比普通黑米丰富。将含钙元素、硒元素含量较高的黑米种制作饮料,以饮食方式摄入来增加人体摄钙摄硒量是一种比较理想的补硒补钙途径。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。食用后非常有利用人体健康。
2)本发明采用超微粉碎与酶解技术相结合,原料更细腻,口感更清醇,风味更纯正、质地更均匀,且不添加任何食用色素和防腐剂,性能更优良的保健饮料,为黑米深加工和提高其经济价值提供了一条新途径。
3)黑米饮料的生产技术含量高。无论从大米加工方面,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,充分体现了现代高新技术在大米深加工中的应用。本发明工艺简单,便于操作,且耗时较短,可提高黑米的综合利用价值和食品生产的经济效益。经本发明加工后的饮料色泽均匀,口感细滑,酸甜可口,澄清透亮,无杂质,无沉淀。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。
下面结合实施例对本发明进一步说明。
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,以不破坏米外膜为度,清洗两遍。经超微粉碎技术粉碎成粉状,加入0.30μl/gα-淀粉酶,0.56μl/gβ-淀粉酶,pH5.5,55℃酶解225min。酶解结束,煮沸灭菌5min后3000r/min离心20min,进行浆渣分离,得酶解液;调配时,添加单甘脂0.20%,蔗糖酯0.10%,黄原胶0.02%,羧甲基纤维素钠0.10%,黑米饮料在压力30MPa,60℃均质处理后,灌装,巴氏灭菌法灭菌30min,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,以不破坏米外膜为度,清洗两遍,经超微粉碎技术粉碎成粉状,加入0.30μl/gα-淀粉酶,0.56μl/gβ-淀粉酶,pH5.5,60℃酶解210min。酶解结束,反应结束后,煮沸灭菌5min后3000r/min离心20min进行浆渣分离,得酶解液;调配时,添加单甘脂0.40%,蔗糖酯0.20%,黄原胶0.04%,羧甲基纤维素钠0.20%,黑米饮料在压力30MPa,60℃下均质处理后,灌装,巴氏灭菌法灭菌30min,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,以不破坏米外膜为度,清洗两遍,经超微粉碎技术粉碎成粉状,加入0.30μl/gα-淀粉酶,0.56μl/gβ-淀粉酶,pH5.5,55℃酶解225min。反应结束后,迅速煮沸5min,进行灭酶处理。3000r/min离心20min进行浆渣分离,得酶解液。调配时,添加单甘脂0.30%,蔗糖酯0.20%,黄原胶0.03%,羧甲基纤维素钠0.2%。黑米饮料在压力30MPa,60℃下均质处理后,灌装,巴氏灭菌法灭菌30min,即得黑米营养饮料。
Claims (4)
1.一种高色素含量高色素稳定性的黑米饮料加工方法。本发明的特征在于从众多产地采集的黑米品种中筛选出高色素含量高色素稳定性的PB71黑米,建立超微粉碎和酶解相结合的黑米饮料生产工艺,进行原料筛选,去杂,再经超微粉碎,酶解,调配,乳化、灌装以及灭菌等工艺。开发出既具有营养、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黑米饮料。
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PB71为本课题组从众多资源中筛选培育的新品种,适合在京津唐稻区种植,一公顷产量可达7.5吨,不但色素含量高(0.381mg/g),稳定性好,同时,Ca(97.22μg/g)和Se(0.055μg/g)含量也较高,对DPPH自由基清除率达58.45%,是一个颇有开发前途的优质黑米品种,长期饮用,可满足人体对钙、硒和花色苷的日常需求。
3.根据权利要求1所述的黑米饮料的加工工艺,其特征在于所述的酶解剂为α-淀粉酶和β-淀粉酶。
4.根据权利要求1所述的黑米饮料的加工工艺,其特征在于其工艺步骤是:
(1)原料筛选去杂: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,干燥备用;
(2)超微粉碎:将原料加入超微粉碎机,进料量控制在10g/min,使黑米粉充分粉碎,得到黑米超微粉,加工过程中采用冷水冷却,以避免加工过程中高温破坏粉中营养成分;
(3)浸提: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;
(4)酶解:以水解液DE值为指标,加入α-淀粉酶0.31μl/g,β-淀粉酶0.56μl/g,pH5~6,45~55℃酶解210~225min,反应结束后,迅速煮沸5min,进行灭酶处理;
(5)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,酶处理的大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;
(6)调配:调配时,添加单甘脂0.20%~0.40%,蔗糖酯0.10%~0.20%,黄原胶0.02%~0.04%,羧甲基纤维素钠0.10%~0.20%;
(7)均质:黑米饮料在压力30MPa,60℃下均质处理;
(8)装罐灭菌:均质后的料液装罐,巴氏灭菌法灭菌30min,即得黑米营养饮料。
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CN106343291A (zh) * | 2016-08-29 | 2017-01-25 | 广东省农业科学院蚕业与农产品加工研究所 | 一种黑米酶解液的制备方法及黑米多酚复合饮料 |
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CN106343291A (zh) * | 2016-08-29 | 2017-01-25 | 广东省农业科学院蚕业与农产品加工研究所 | 一种黑米酶解液的制备方法及黑米多酚复合饮料 |
CN106942709A (zh) * | 2016-11-08 | 2017-07-14 | 吉林华鑫菌业有限责任公司 | 一种黑木耳黑米蓝莓营养米露的制备方法 |
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