CN104187913B - 一种脱腥海带橙汁复合饮料其制备方法及产品 - Google Patents
一种脱腥海带橙汁复合饮料其制备方法及产品 Download PDFInfo
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- CN104187913B CN104187913B CN201410331848.2A CN201410331848A CN104187913B CN 104187913 B CN104187913 B CN 104187913B CN 201410331848 A CN201410331848 A CN 201410331848A CN 104187913 B CN104187913 B CN 104187913B
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- thallus laminariae
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种脱腥海带橙汁复合饮料的制备方法,包括:(1)将预处理过的海带浸入到有机酸水溶液中,去除海带的腥味;(2)将脱腥处理后的海带切碎,打浆,向得到的浆液中加入纯净水,同时加入柠檬酸,浸提完成过滤得到海带液;(3)制备橙汁;(4)将得到的海带液与橙汁以2~5:1的体积比混合,加入纯净水,加入食品添加剂,灭菌得到脱腥海带橙汁复合饮料。本发明制备得到的脱腥海带橙子饮料富含人体所需多种营养物质,特别是碘,易于被人体吸收,是一种适合投入市场的新型营养饮料。同时,本产品颜色怡人,风味和谐,酸甜可口,营养丰富,符合目前大众营养健康饮品的需求,具有巨大的市场前景。
Description
技术领域
本发明属于饮料食品领域,具体是涉及一种脱腥海带橙汁复合饮料其制备方法及产品。
背景技术
海带又名马兰,海草、昆布等,是生长在海底岩石上的深褐色带子形藻类植物,可食用。海带中富含蛋白质、碳水化合物、粗纤维、钙、磷、镁、铁、碘等,还含有胡萝卜素、核黄素、硫胺素、尼克酸、脂肪、钾、维生素A和E等60多种营养成分,对人体有重要的保健作用。对成人可有效地预防高血压、溃疡、肝硬化、肾脏病等疾病。海带是地球上含碘最丰富的食物之一,现代科学证明,碘是一种智力元素,人体缺碘,将阻碍胎儿的生长发育,导致神经系统、听觉系统和甲状腺等发育缺陷或畸形;海带几乎是所有微量元素的供给源,一些利用海带制成的产品已被人们认可,海带中提取的多种多糖,在临床上均显示极高的抑制肿瘤的活性。海带能防治肥胖、胆结石、便秘、肠胃病等代谢性疾病,具有防痛抗癌、降血压、降血糖、预防动脉硬化和血栓形成、排除体内铅毒等功效。所以,长期食用海带可以强身健体,提高免疫力,是滋补保健的佳品。
近年来,专家发现:癌症病人的血液多呈酸性,血液趋于酸性可能是癌症预兆之一。而海带素有“碱性食物之王”的美誉,多食海带,可以防止血液酸化,防治癌症。我国是近海大国,海带的产量很大,几乎占全世界海带总产量的50%。但由于海带的腥味,严重限制了其应用发展,目前主要用于鲜食或干制后泡发食用,海带深加工食品很少。目前,海带食用过程中,一般采用炖炒的方式制作,高温环境,导致其中的大量营养成份流失和挥发,例如在炖炒过程中,碘会挥发流失。
橙子原产于中国东南部,是世界四大名果之一。橙子味甘、酸,性凉。具有生津止渴、开胃下气的功效。正常人饭后食橙子或饮橙汁,有解油腻、消积食、止渴、醒酒的作用。橙子营养极为丰富而全面,老幼皆宜。橙子中含量丰富的维生素C,能增加机体抵抗力,增加毛细血管的弹性,降低血中胆固醇。高血脂症、高血压、动脉硬化者常食橙子有益。橙子所含纤维素和果胶物质,可促进肠道蠕动,有利于清肠通便,排除体内有害物质。橙皮性味甘苦而温,止咳化痰功效胜过陈皮,是治疗感冒咳嗽、食欲不振、胸腹胀痛的良药。橙子几乎已经成为维生素C的代名词。事实上,它的维生素C含量丰富,能增强人体抵抗力,亦能将脂溶性有害物质排出体外,是名实相符的保安康抗氧化剂。
目前针对橙子的食品研发较多,例如申请号为CN201110357127.5的专利文献公开了一种蜂蜜橙汁饮料,其中各原料的重量百分比为:7.300%的浓缩橙汁,11.000%的蜂蜜,0.246%的柠檬酸,0.050%的羧甲基纤维素钠,0.050%的黄原胶,0.020%的Vc,0.032%的香精,0.027%的脱氢醋酸钠,其余量为纯净水。上述蜂蜜橙汁饮料将纯天然的蜂蜜和橙汁合二为一,兼具了蜂蜜和橙汁的优点和功能,营养丰富、口感芳香、稳定性好、储存时间长,长期饮用可增强体质,有利于人体健康,是居家旅行的必备饮品。
因此结合海带和橙汁二者的优点开发复合饮料对于维持身体健康预防慢性疾病有重要的应用价值。但目前还没有脱腥海带与橙汁复合饮料研究的报道。
发明内容
本发明同时提供了一种脱腥海带橙汁复合饮料的制备方法,该方法以脱腥海带为主要原料,通过与橙汁复配,其味道能够较好相融,风味和谐,酸甜可口。
本发明还提供了一种由上述方法制备得到的脱腥海带橙汁复合饮料,该饮料兼具海带和橙汁各自的营养成份,风味和谐,酸甜可口,营养丰富。
一种脱腥海带橙汁复合饮料的制备方法,包括如下步骤:
(1)脱腥处理:将预处理过的海带浸入到有机酸水溶液中,去除海带的腥味;
(2)海带液浸提:将脱腥处理后的海带切碎,打浆,打浆完成后,向得到的浆液中加入纯净水,同时加入柠檬酸,柠檬酸加入的重量为纯净水重量的0.1~0.8%,浸提完成后,过滤得到海带液;
(3)橙汁制备:取橙子的果肉部分,打浆过滤得到橙汁;
(4)复合果汁的调配:将得到的海带液与橙汁以2~5:1的体积比混合,加入纯净水,稀释到3~6倍体积,灭菌得到脱腥海带橙汁复合饮料。
步骤(1)中,预处理过程一般为:将挑选整齐、无霉烂的市售干海带,适当清洗后,在清水中浸泡3~4h,再将泥沙清洗干净,切块。该过程一般在室温下进行。
步骤(1)中,所述的有机酸可选用多种可使用有机酸,作为优选,所述的有机酸可采用柠檬酸、苹果酸、醋酸等中的一种或多种。作为更进一步优选,所述的有机酸为柠檬酸,一方面柠檬酸为食用酸类,可增强体内正常代谢,适当的剂量对人体无害;另一方面,柠檬酸口感好,部分残留不影响后续产品的口感质量。有机酸水溶液的质量百分比浓度一般可根据实际需要确定,作为优选,所述的有机酸水溶液的质量百分比浓度为1~5%,实验证明采用该浓度的有机酸水溶液,即可基本去除海带的腥味,而且有机酸水溶液浓度太高会增加投入成本;更进一步优选为2%。有机酸水溶液的使用量,以完全浸没海带为准。该步骤中,浸泡时间一般为1.5~3小时。浸泡温度一般为30~60℃之间,更进一步优选为50~60℃之间。
步骤(2)中,海带可采用现有技术进行切碎作业。加入纯净水的重量与海带浆液的重量比一般为1:5~15,进一步优选为1:10。作为优选,该步骤中,加入的柠檬酸的重量为纯净水重量的0.3~0.5%。柠檬酸的加入过多,一方面会造成原料浪费,提高制作成本;另一方面,柠檬酸加入量太高,在浸提完成后,需要额外的去除作业,否则会降低最终制得的复合饮料的口感。实验证明,浸提过程中,柠檬酸最佳的加入量为纯净水重量的0.4%。
步骤(2)中,浸提可在常温下进行,为加快浸提操作,可适当升温,作为优选,加入柠檬酸后,升温至60~90℃,恒温下保持40~50min,浸提完成。温度过高或造成海带中的营养成份损失,温度过低,浸提时间较长,同样会造成对海带中营养成份的破坏。进一步优选为升温至80~85℃。
步骤(3)的橙汁制备过程,一般可采用现有技术,例如可选用如下过程:首先选择新鲜、完好的橙子,去内外果皮,只取果肉部分。用打浆机将果肉打碎,用布氏漏斗抽滤得橙汁。
步骤(4)复合果汁的调配过程中,海带液与橙汁的比例直接影响最后复合饮料的口味,当海带液与橙汁以2~5:1的体积比混合时,得到的复合饮料的口感适宜。为进一步提高复合饮料的口感和风味,作为优选,所述的海带液与橙汁体积比为3~4:1,进一步优选为3:1。该步骤中,加入纯净水的量,一般可根据实际需要调整,作为优选,加入纯净水,稀释到5倍体积。
步骤(4)中,可根据需要添加适当的食品添加剂,例如可根据需要加入甜味剂等,用于调整复合饮料的最终口感,为提高产品保质期,可适当选择增加食品级稳定剂。所述的甜味剂可选择常规的各种食用甜味剂,例如可采用葡萄糖、果糖、蔗糖、麦芽糖、淀粉糖和乳糖等糖类物质,为提高复合饮料的口感、色泽等,作为优选,所述的甜味剂为蔗糖,蔗糖的加入量为调配料液总质量的6~10%。蔗糖可以增加机体ATP的合成,有利于氨基酸的活力与蛋白质的合成。由蔗糖分解成的葡萄糖作为能源物质对脑组织和肺组织都是十分重要的。
步骤(4)的灭菌过程可采用巴氏灭菌法,该方法亦称低温消毒法,冷杀菌法,是一种利用较低的温度既可杀死病菌又能保持物品中营养物质风味不变的消毒法。针对本发明的组分特点,作为优选,灭菌采用如下过程:将灌装好的复合汁在80~90℃保温10~30min,分段迅速冷却,得到成品。骤热骤冷的环境可以杀死剩余的一部细菌。作为进一步优选,将灌装好的复合汁在85℃保温20min,分段迅速冷却,得到成品。灌装后温度高,分段即逐步冷却既可以保持一定温度继续杀菌(有二次杀菌的功能)对物料的杀菌效果会更好。而且避免由于冷却速度过快导致灌装好的饮料发生爆炸。分段迅速冷却的过程一般可采用两段或者三段降温等,作为优选,分段迅速冷却采用三段冷却过程,第一段冷却:将灌装好的复合汁降温至60~70℃,保温10~20min;第二段冷却:将灌装好的复合汁进一步降温至40~50℃,保温5~10min;第三段冷却:将灌装好的复合汁进一步降温至20~30℃,完成降温过程。
本发明还提供了一种利用上述方法制备得到的脱腥海带橙汁复合饮料。
本发明以具有丰富营养成分的海带和橙汁为原料,制备得到的脱腥海带橙子饮料富含人体所需多种营养物质,特别是碘,易于被人体吸收,是一种适合投入市场的新型营养饮料。同时,本产品颜色怡人,风味和谐,酸甜可口,营养丰富,符合目前大众营养健康饮品的需求,具有巨大的市场前景。
具体实施方式
实施例1
挑选整齐、无霉烂的市售干海带10g,适当清洗后,在清水中浸泡3h,再将泥沙清洗干净,切块。将预处理后的海带浸入50℃,2%(质量百分比)的柠檬酸水溶液2h,过滤,除去海带固有腥味。将海带切碎,在打浆机中打浆,向打碎的海带及浆液中加入100ml纯净水,加入0.4%(约0.4g)柠檬酸80℃下持续加热50min,用布氏漏斗抽滤得浸提液。选择新鲜、完好的橙子,去内外果皮,只取果肉部分。用打浆机将果肉打碎,用布氏漏斗抽滤得橙汁。取15ml海带汁和5ml橙汁进行混合,加入6g蔗糖,加纯净水稀释到100ml,得到复合汁。将灌装好的复合汁在85℃下保温20min,分段迅速冷却(第一段冷却至65℃,保温10min;第二段冷却至40℃,保温5min;第三段冷却25℃),得到成品。
实施例2
挑选整齐、无霉烂的市售干海带10g,适当清洗后,在清水中浸泡4h,再将泥沙清洗干净,切块。将预处理后的海带浸入60℃,1.5%(质量百分比)的柠檬酸水溶液2h,过滤,除去海带固有腥味。将海带切碎,在打浆机中打浆,向打碎的海带及浆液中加入100ml纯净水,加入0.5%(约0.5g)柠檬酸80℃下持续加热50min,用布氏漏斗抽滤得浸提液。选择新鲜、完好的橙子,去内外果皮,只取果肉部分。用打浆机将果肉打碎,用布氏漏斗抽滤得橙汁。取15ml海带汁和5ml橙汁进行混合,加入6g蔗糖,加纯净水稀释到100ml,得到复合汁。将灌装好的复合汁在85℃下保温20min,分段迅速冷却(第一段冷却至60℃,保温15min;第二段冷却至45℃,保温5min;第三段冷却25℃),得到成品。
实施例3
挑选整齐、无霉烂的市售干海带10g,适当清洗后,在清水中浸泡3h,再将泥沙清洗干净,切块。将预处理后的海带浸入60℃,2%(质量百分比)的柠檬酸水溶液3h,过滤,除去海带固有腥味。将海带切碎,在打浆机中打浆,向打碎的海带及浆液中加入120ml纯净水,加入0.4%(约0.48g)柠檬酸85℃下持续加热40min,用布氏漏斗抽滤得浸提液。选择新鲜、完好的橙子,去内外果皮,只取果肉部分。用打浆机将果肉打碎,用布氏漏斗抽滤得橙汁。取15ml海带汁和5ml橙汁进行混合,加入6g蔗糖和1g食用稳定剂,加纯净水稀释到100ml,得到复合汁。将灌装好的复合汁在85℃下保温20min,分段迅速冷却(第一段冷却至70℃,保温10min;第二段冷却至50℃,保温5min;第三段冷却25℃),得到成品。
取实施例1~3的方法制备得到脱腥海带橙汁复合饮料1ml,对其成份和性质进行检测,检测数据见表1:
表1
由表1可知,本发明制备得到的脱腥海带橙汁复合饮料含有多种营养成份,适合各种人群的使用。同时,色泽宜人,口味纯正,适于各种场合饮用。
取实施例1~3的方法制备得到脱腥海带橙汁复合饮料1ml,对其安全性进行检测,检测方法采用GB/T5009和GB4789方法检测结果见表2:
表2
由表2检测的结果可知,由本发明制备得到的脱腥海带橙汁复合饮料菌落总数、大肠菌群和重金属镉含量均满足食品级要求,且不含有致病菌,完全符合饮用要求。
Claims (4)
1.一种脱腥海带橙汁复合饮料的制备方法,包括如下步骤:
(1)脱腥处理:将预处理过的海带浸入到有机酸水溶液中,去除海带的腥味;所述的有机酸水溶液的质量百分比浓度为2%;浸泡时间为1.5~3小时;浸泡温度为30~60℃;
(2)海带液浸提:将脱腥处理后的海带切碎,打浆,打浆完成后,向得到的浆液中加入纯净水,同时加入柠檬酸,柠檬酸加入的重量为纯净水重量的0.4%,加入柠檬酸后,升温至60~90℃,恒温下保持40~50min,浸提完成后,过滤得到海带液;步骤(2)中,加入纯净水的重量与海带浆液的重量比为1:10;
(3)橙汁制备:取橙子的果肉部分,打浆过滤得到橙汁;
(4)复合果汁的调配:将得到的海带液与橙汁以3:1的体积比混合,加入纯净水,稀释到3~6倍体积,灭菌得到脱腥海带橙汁复合饮料;
步骤(4)的灭菌过程为巴氏灭菌法,灭菌采用如下过程:将灌装好的复合汁在80~90℃保温10~30min,分段冷却,得到成品;
所述的分段冷却过程如下:第一段冷却:将灌装好的复合汁降温至60~70℃,保温10~20min;第二段冷却:将灌装好的复合汁进一步降温至40~50℃,保温5~10min;第三段冷却:将灌装好的复合汁进一步降温至20~30℃,完成降温过程。
2.根据权利要求1所述的脱腥海带橙汁复合饮料的制备方法,其特征在于,步骤(1)中,所述的有机酸为柠檬酸、苹果酸、醋酸等中的一种或多种。
3.根据权利要求1所述的脱腥海带橙汁复合饮料的制备方法,其特征在于,步骤(4)中,加入蔗糖,蔗糖的加入量为调配料液总质量的6~10%。
4.一种脱腥海带橙汁复合饮料,其特征在于,其由权利要求1-3任一项权利要求制备得到。
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