CN104188008A - 一种不添加蔗糖的银杏饮料及其制备方法 - Google Patents
一种不添加蔗糖的银杏饮料及其制备方法 Download PDFInfo
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- CN104188008A CN104188008A CN201410293515.5A CN201410293515A CN104188008A CN 104188008 A CN104188008 A CN 104188008A CN 201410293515 A CN201410293515 A CN 201410293515A CN 104188008 A CN104188008 A CN 104188008A
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- ginkgo
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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
- A23L2/38—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
Abstract
本发明涉及一种不添加蔗糖的银杏饮料及其制备方法。配方以重量份计含脱毒银杏仁2.5-4.5％，莲子0.5-0.9％，木糖醇1.5-2.5％，蜂蜜0.2-0.5％，魔芋精粉0.03-0.05％，双乙酰酒石酸单双甘油酯0.05-0.07％，单硬脂酸甘油酯0.1-0.15％，三聚磷酸钠0.08-0.12％，黄原胶0.15-0.5％，三氯蔗糖0.008-0.013％，乳酸链球菌素0.005-0.01％，食用香精0.01-0.05％，余量为水。制备方法为：原料处理；磨浆；酶解；灭酶与糊化；高压均质；灌装；灭菌。
Description
技术领域
本发明属于饮料制备技术领域，尤其涉及一种不添加蔗糖的银杏饮料及其制备方法。
背景技术
银杏果又称白果，据《本草纲目》记载：“熟食温肺、益气、定喘嗽、缩小便、止白浊；生食降痰、消毒杀虫”。中医素以银杏种仁治疗支气管哮喘、慢性气管炎、肺结核、白带、淋浊、遗精等疾病。银杏果是我国卫生部确定的药食同源食品。银杏虽然具备诸多保健功能，但是由于其味道苦涩，往往只作为药用原料，当银杏加工为饮料或者食品时，为掩盖苦味改善口感，通常需要加入蔗糖等甜味原料，这导致不适合糖尿病人饮用。同时，传统的银杏饮料加工工艺并不能充分发挥银杏的保健功能，而且由于对银杏原料缺乏合适的处理而导致口味欠佳。
发明内容
本发明为解决公知技术中存在的技术问题而提供一种风味独特、口感宜人、适合糖尿病人饮用、充分发挥银杏保健功能的不添加蔗糖的银杏饮料，本发明的另一个目的是提供一种制备上述不添加蔗糖的银杏饮料的制备方法。
本发明为解决公知技术中存在的技术问题所采取的技术方案是：一种不添加蔗糖的银杏饮料其原料配方中以重量份计，含脱毒银杏仁2.5-4.5％，莲子0.5-0.9％，木糖醇1.5-2.5％，蜂蜜0.2-0.5％，魔芋精粉0.03-0.05％，双乙酰酒石酸单双甘油酯0.05-0.07％，单硬脂酸甘油酯0.1-0.15％，三聚磷酸钠0.08-0.12％，黄原胶0.15-0.5％，三氯蔗糖0.008-0.013％，乳酸链球菌素0.005-0.01％，食用香精0.01-0.05％，余量为水。
一种不添加蔗糖的银杏饮料的制备方法包括以下步骤：(1)原料处理：蒸煮脱毒银杏果，升温到80-85℃，保持20min，挥发掉全部的氢氰酸；莲子去芯、去皮，升温到80℃，保持20-30min；(2)磨浆：依次通过三台胶体磨，磨浆细度大于等于100目；(3)酶解：添加重量份为0.036％的耐高温α-淀粉酶，在58℃的温度条件下酶解3.5h；(4)灭酶与糊化：在85℃的温度条件下保持15min；(5)高压均质：依次通过两台高压均质机，均质机设定压力为35-40MPa；(6)灌装：在60-65℃的温度条件下进行灌装；(7)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
本发明的优点和积极效果是：本发明的配方中采用了银杏仁、莲子为饮料的主要成分，木糖醇、蜂蜜能改善本饮料的口感，辅料中的三聚磷酸钠为酸度调节剂，黄原胶、魔芋精粉作为稳定剂，双乙酰酒石酸单双甘油酯、单硬脂酸甘油酯为乳化剂，能使本饮料久置不分层，其不添加蔗糖的添加的特点适合糖尿病人饮用。风味独特、口感宜人，充分发挥了银杏材料的保健功能。
本发明的制备方法中，在原材料的处理步骤中通过对银杏仁进行合适温度的蒸煮，挥发掉了全部的氢氰酸，保证了饮料的风味和口感；通过添加合适量的耐高温α-淀粉酶进行酶解，使得银杏和莲子能够浑然融为一体，香气纯正；工艺中采用了高温高压灭菌，保证了产品有较长的保质期。
具体实施方式
为能进一步了解本发明的发明内容、特点及功效，例举以下实施例进行详细说明：
银杏又名白果，可食部分为它的果仁。营养成分：每100克含蛋白质6.4克、脂肪2.4克、碳水化合物36克、粗纤维1.2克、蔗糖5.2克、还原糖1.1克、钙10毫克、磷218毫克、铁1毫克、胡萝卜素320微克、核黄素50微克、以及白果醇、白果酚、白果酸等多种成分。功效：敛肺气、定喘嗽、止带浊、缩小便、消毒杀虫。主治：哮喘、痰嗽、梦遗、白带、白浊、小儿腹泻、虫积、肠风脏毒、淋病、小便频数、以及疥癣、漆疮、白瘤风等病症。银杏具有明显提高人体免疫功能的功效，常食银杏可延缓衰老，延年益寿。我国早在宋代就将银杏列为皇家贡品，日本人更是有每日食用白果的习惯。
莲子，是睡莲科水生草本植物莲的种子，又称白莲。营养成分：含碳水化合物62％、蛋白质6.6％、脂肪2.0％、钙0.089％、磷0.285％、铁0.0064％。脂肪中脂肪酸的组成：肉豆蔻酸(myristicacid)0.04％、棕榈酸(palmiticacid)17.32％、油酸(oleicacid)21.91％、亚油酸(linoleicacid)54.17％、亚麻酸(linolenicacid)6.19％。功效：清心醒脾、补脾止泻、养心安神明目、补中养神、健脾补胃、止泻固精、益肾涩精止带、滋补元气。
木糖醇，即戊五醇，为糖醇的一种，是一种可以作为蔗糖替代物的五碳糖醇，是木糖代谢的产物，是糖尿病人安全的甜味剂和营养补充剂；具有改善肝功，防龋齿、减肥、稳定胰岛素的作用。
实施例1：
不添加蔗糖的银杏饮料其原料配方中以重量份计，含脱毒银杏仁2.5％，莲子0.5％，木糖醇1.5％，蜂蜜0.2％，魔芋精粉0.03％，双乙酰酒石酸单双甘油酯0.05％，单硬脂酸甘油酯0.1％，三聚磷酸钠0.08％，黄原胶0.15％，三氯蔗糖0.008％，乳酸链球菌素0.005％，食用香精0.01％，余量为水。
制备方法包括以下步骤：(1)原料处理：蒸煮脱毒银杏果，升温到80℃，保持20min，挥发掉全部的氢氰酸；莲子去芯、去皮，升温到80℃，保持20min；(2)磨浆：依次通过三台胶体磨，磨浆细度等于100目；(3)酶解：添加重量份为0.036％的耐高温α-淀粉酶，在58℃的温度条件下酶解3.5h；(4)灭酶与糊化：在85℃的温度条件下保持15min；(5)高压均质：依次通过两台高压均质机，均质机设定压力为35MPa；(6)灌装：在60℃的温度条件下进行灌装；(7)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例2：
不添加蔗糖的银杏饮料其原料配方中以重量份计，含脱毒银杏仁4.5％，莲子0.9％，木糖醇2.5％，蜂蜜0.5％，魔芋精粉0.05％，双乙酰酒石酸单双甘油酯0.07％，单硬脂酸甘油酯0.15％，三聚磷酸钠0.12％，黄原胶0.5％，三氯蔗糖0.013％，乳酸链球菌素0.01％，食用香精0.05％，余量为水。
制备方法包括以下步骤：(1)原料处理：蒸煮脱毒银杏果，升温到85℃，保持20min，挥发掉全部的氢氰酸；莲子去芯、去皮，升温到80℃，保持30min；(2)磨浆：依次通过三台胶体磨，磨浆细度等于120目；(3)酶解：添加重量份为0.036％的耐高温α-淀粉酶，在58℃的温度条件下酶解3.5h；(4)灭酶与糊化：在85℃的温度条件下保持15min；(5)高压均质：依次通过两台高压均质机，均质机设定压力为40MPa；(6)灌装：在65℃的温度条件下进行灌装；(7)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例3：
不添加蔗糖的银杏饮料其原料配方中以重量份计，含脱毒银杏仁3.1％，莲子0.6％，木糖醇1.7％，蜂蜜0.25％，魔芋精粉0.04％，双乙酰酒石酸单双甘油酯0.05％，单硬脂酸甘油酯0.1％，三聚磷酸钠0.092％，黄原胶0.2％，三氯蔗糖0.009％，乳酸链球菌素0.006％，食用香精0.02％，余量为水。
制备方法包括以下步骤：(1)原料处理：蒸煮脱毒银杏果，升温到82℃，保持20min，挥发掉全部的氢氰酸；莲子去芯、去皮，升温到80℃，保持22min；(2)磨浆：依次通过三台胶体磨，磨浆细度等于120目；(3)酶解：添加重量份为0.036％的耐高温α-淀粉酶，在58℃的温度条件下酶解3.5h；(4)灭酶与糊化：在85℃的温度条件下保持15min；(5)高压均质：依次通过两台高压均质机，均质机设定压力为36MPa；(6)灌装：在62℃的温度条件下进行灌装；(7)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例4：
不添加蔗糖的银杏饮料其原料配方中以重量份计，含脱毒银杏仁3.8％，莲子0.8％，木糖醇2.3％，蜂蜜0.39％，魔芋精粉0.04％，双乙酰酒石酸单双甘油酯0.06％，单硬脂酸甘油酯0.12％，三聚磷酸钠0.1％，黄原胶0.35％，三氯蔗糖0.011％，乳酸链球菌素0.008％，食用香精0.03％，余量为水。
制备方法包括以下步骤：(1)原料处理：蒸煮脱毒银杏果，升温到84℃，保持20min，挥发掉全部的氢氰酸；莲子去芯、去皮，升温到80℃，保持27min；(2)磨浆：依次通过三台胶体磨，磨浆细度等于130目；(3)酶解：添加重量份为0.036％的耐高温α-淀粉酶，在58℃的温度条件下酶解3.5h；(4)灭酶与糊化：在85℃的温度条件下保持15min；(5)高压均质：依次通过两台高压均质机，均质机设定压力为36MPa；(6)灌装：在64℃的温度条件下进行灌装；(7)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
实施例5：
不添加蔗糖的银杏饮料其原料配方中以重量份计，含脱毒银杏仁4.4％，莲子0.8％，木糖醇2.3％，蜂蜜0.45％，魔芋精粉0.05％，双乙酰酒石酸单双甘油酯0.06％，单硬脂酸甘油酯0.14％，三聚磷酸钠0.12％，黄原胶0.47％，三氯蔗糖0.012％，乳酸链球菌素0.008％，食用香精0.05％，余量为水。
制备方法包括以下步骤：(1)原料处理：蒸煮脱毒银杏果，升温到83℃，保持20min，挥发掉全部的氢氰酸；莲子去芯、去皮，升温到80℃，保持28min；(2)磨浆：依次通过三台胶体磨，磨浆细度等于130目；(3)酶解：添加重量份为0.036％的耐高温α-淀粉酶，在58℃的温度条件下酶解3.5h；(4)灭酶与糊化：在85℃的温度条件下保持15min；(5)高压均质：依次通过两台高压均质机，均质机设定压力为35MPa；(6)灌装：在62℃的温度条件下进行灌装；(7)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
本发明的上述实施例仅仅是为清楚地说明本发明所作的举例，而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无法对所有的实施方式予以穷举。凡是属于本实发明的技术方案所引申出的显而易见的变化或变动仍处于本发明的保护范围之列。
Claims (2)
1.一种不添加蔗糖的银杏饮料，其特征在于：原料配方中以重量份计，含脱毒银杏仁2.5-4.5％，莲子0.5-0.9％，木糖醇1.5-2.5％，蜂蜜0.2-0.5％，魔芋精粉0.03-0.05％，双乙酰酒石酸单双甘油酯0.05-0.07％，单硬脂酸甘油酯0.1-0.15％，三聚磷酸钠0.08-0.12％，黄原胶0.15-0.5％，三氯蔗糖0.008-0.013％，乳酸链球菌素0.005-0.01％，食用香精0.01-0.05％，余量为水。
2.如权利要求1所述的不添加蔗糖的银杏饮料的制备方法，其特征在于：包括以下步骤，
(1)原料处理：蒸煮脱毒银杏果，升温到80-85℃，保持20min，挥发掉全部的氢氰酸；莲子去芯、去皮，升温到80℃，保持20-30min；
(2)磨浆：依次通过三台胶体磨，磨浆细度大于等于100目；
(3)酶解：添加重量份为0.036％的耐高温α-淀粉酶，在58℃的温度条件下酶解3.5h；
(4)灭酶与糊化：在85℃的温度条件下保持15min；
(5)高压均质：依次通过两台高压均质机，均质机设定压力为35-40MPa；
(6)灌装：在60-65℃的温度条件下进行灌装；
(7)灭菌：灭菌温度为121℃，压力为0.1MPa，时间为20min。
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