CN104187954B - 甜荞饮料 - Google Patents
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- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
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- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
-
- 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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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供一种甜荞饮料,属于饮料领域。为了解决甜荞饮料的产品空白,本发明提供一种甜荞饮料,由以下重量份的原料制成:桑葚汁水20~25份;甜荞粒水溶液10~15份;槐花蜜2~10份;魔芋酶解粉1-3份;柠檬酸0.05-0.2份;果胶0.2-0.8份;水40-60份。本发明提供的甜荞饮料中,将甜荞与桑葚很好地结合起来,丰富了饮料产品的种类,制备的甜荞饮料滋味鲜爽醇和,克服了甜荞入口带有轻微不适感的缺陷,兼具甜荞和桑葚两者的功效,具有极高的保健效果。
Description
技术领域
本发明属于饮料领域,具体涉及一种甜荞饮料。
背景技术
荞麦不仅是营养丰富的粮食作物,也是很好的药用作物,养麦的花、叶、茎和籽粒中均含有一定量的黄酮类化合物(如芦丁、槲皮素、山萘酚等,其巾芦丁含量较多)。研究发现,黄酮类化合物具有调节免疫、抗菌抗病毒和止血等功效,已被列为保健食品的一类功能因子。
桑葚(sāngshèn),为桑科落叶乔木桑树的成熟果实,桑葚又叫桑果、桑枣,农人喜欢其成熟的鲜果食用,味甜汁多,是人们常食的水果之一。成熟的桑葚质油润,酸甜适口,以个大、肉厚、色紫红、糖分足者为佳。
目前,还未见含有甜荞和桑葚的饮料出售或报道。
发明内容,
为解决上述问题,本发明提供一种甜荞饮料,采用如下技术方案:
一种甜荞饮料,其特征在于,由以下重量份的原料制成:
桑葚汁水20~25份;甜荞粒水溶液10~15份;槐花蜜2~10份;魔芋酶解粉1-3份;柠檬酸0.05-0.2份;果胶0.2-0.8份;水40-60份;所述的魔芋酶解粉为:将魔芋精粉经β-葡聚糖酶处理后得到的粉末固体。
进一步地,所述的桑葚汁水通过以下步骤制得:
2-1、将新鲜的桑葚压榨取汁液,得桑葚汁液;
2-2、将压榨后的桑葚粉碎至50~70目的颗粒;
2-3、将步骤2-1所得的桑葚汁液与步骤2-2所得的桑葚颗粒合并,得桑葚汁水。
进一步地,所述的甜荞粒水溶液通过以下步骤制得:将去壳甜荞麦经清洗、去杂质、蒸熟、干燥、炒制至发出荞麦香味后,再加入2倍体积的水进行蒸煮,得到煮熟后的甜荞粒水溶液。
本发明具有如下有益效果:
1.本发明提供的甜荞饮料中,将甜荞与桑葚很好地结合起来,丰富了饮料产品的种类,制备的甜荞饮料滋味鲜爽醇和,克服了甜荞入口带有轻微不适感的缺陷,兼具甜荞和桑葚两者的功效,具有极高的保健效果。
2.本发明提供的甜荞饮料中,包括经β-葡聚糖酶处理后得到的魔芋酶解粉,能充分发挥魔芋的粘度和稳定性,改善甜荞饮料中甜荞颗粒和桑葚颗粒的悬浮效果,提高甜荞饮料的粘度,调节味觉、食觉及改善外观质量。
具体实施方式
以下实施例只用于说明本发明,并不用于现在本发明的保护范围。
实施例1
一种甜荞饮料,其特征在于,由以下重量份的原料制成:
桑葚汁水20份;甜荞粒水溶液15份;槐花蜜2份;魔芋酶解粉3份;柠檬酸0.05份;果胶0.2份;水60份;所述的魔芋酶解粉为:将魔芋精粉经β-葡聚糖酶处理后得到的粉末固体。
其中,魔芋酶解粉通过以下步骤制得:将魔芋精粉分散在去离子水中,加热至50℃,加入β-葡聚糖酶,搅拌均匀后保存50℃下60min,然后进行冻干、研磨成300目的颗粒,即得所述的魔芋酶解粉。
所述的桑葚汁水通过以下步骤制得:将新鲜的桑葚压榨取汁液,得桑葚汁液;将压榨后的桑葚粉碎至50~70目的颗粒;将上面所得的桑葚汁液与桑葚颗粒合并,得桑葚汁水。
所述的甜荞粒水溶液通过以下步骤制得:将去壳甜荞麦经清洗、去杂质、蒸熟、干燥、炒制至发出荞麦香味后,再加入2倍体积的水进行蒸煮,得到煮熟后的甜荞粒水溶液。
实施例2
一种甜荞饮料,其特征在于,由以下重量份的原料制成:
桑葚汁水25份;甜荞粒水溶液10份;槐花蜜5份;魔芋酶解粉2份;柠檬酸0.05份;果胶0.2份;水60份;所述的魔芋酶解粉为:将魔芋精粉经β-葡聚糖酶处理后得到的粉末固体。
其中,魔芋酶解粉通过以下步骤制得:将魔芋精粉分散在去离子水中,加热至60℃,加入β-葡聚糖酶,搅拌均匀后保存60℃下30min,然后进行冻干、研磨成300目的颗粒,即得所述的魔芋酶解粉。
所述的桑葚汁水通过以下步骤制得:将新鲜的桑葚压榨取汁液,得桑葚汁液;将压榨后的桑葚粉碎至50~70目的颗粒;将上面所得的桑葚汁液与桑葚颗粒合并,得桑葚汁水。
所述的甜荞粒水溶液通过以下步骤制得:将去壳甜荞麦经清洗、去杂质、蒸熟、干燥、炒制至发出荞麦香味后,再加入2倍体积的水进行蒸煮,得到煮熟后的甜荞粒水溶液。
实施例3
一种甜荞饮料,其特征在于,由以下重量份的原料制成:
桑葚汁水22份;甜荞粒水溶液14份;槐花蜜8份;魔芋酶解粉3份;柠檬酸0.05份;果胶0.5份;水60份;所述的魔芋酶解粉为:将魔芋精粉经β-葡聚糖酶处理后得到的粉末固体。
其中,魔芋酶解粉通过以下步骤制得:将魔芋精粉分散在去离子水中,加热至55℃,加入β-葡聚糖酶,搅拌均匀后保存55℃下35min,然后进行冻干、研磨成300目的颗粒,即得所述的魔芋酶解粉。
所述的桑葚汁水通过以下步骤制得:将新鲜的桑葚压榨取汁液,得桑葚汁液;将压榨后的桑葚粉碎至50~70目的颗粒;将上面所得的桑葚汁液与桑葚颗粒合并,得桑葚汁水。
所述的甜荞粒水溶液通过以下步骤制得:将去壳甜荞麦经清洗、去杂质、蒸熟、干燥、炒制至发出荞麦香味后,再加入2倍体积的水进行蒸煮,得到煮熟后的甜荞粒水溶液。
Claims (2)
1.一种甜荞饮料,其特征在于,由以下重量份的原料制成:
桑葚汁水20~25份;甜荞粒水溶液10~15份;槐花蜜2~10份;魔芋酶解粉1-3份;柠檬酸0.05-0.2份;果胶0.2-0.8份;水40-60份;所述的魔芋酶解粉为:将魔芋精粉经β-葡聚糖酶处理后得到的粉末固体;
所述的甜荞粒水溶液通过以下步骤制得:
将去壳甜荞麦经清洗、去杂质、蒸熟、干燥、炒制至发出荞麦香味后,再加入2倍体积的水进行蒸煮,得到煮熟后的甜荞粒水溶液。
2.根据权利要求1所述的甜荞饮料,其特征在于,所述的桑葚汁水通过以下步骤制得:
2-1、将新鲜的桑葚压榨取汁液,得桑葚汁液;
2-2、将压榨后的桑葚粉碎至50~70目的颗粒;
2-3、将步骤2-1所得的桑葚汁液与步骤2-2所得的桑葚颗粒合并,得桑葚汁水。
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