CN104273631A - 一种玉米鲜汁固体饮料及其制备方法 - Google Patents
一种玉米鲜汁固体饮料及其制备方法 Download PDFInfo
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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
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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
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
- A23L2/102—Spray-drying
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明涉及一种玉米鲜汁固体饮料,按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:鲜玉米粒匀浆30%~60%;白砂糖10%~30%;葡萄糖浆10%~30%;食用植物油和/或乳粉1%~25%;二氧化硅0.2%~0.6%。本发明通过对原料和工艺的改进,得到了一种具有嫩香风味的产品,且该产品的冲调性良好。另外,本发明直接采用鲜玉米粒匀浆液作为原料,无需将玉米粒先制备成玉米粉,简化了工艺,并且无需用水将玉米粉进行溶解,节约用水,降低成本,增加了干燥过程中的热能利用,整个工艺更加环保。
Description
技术领域
本发明属于食品领域,具体涉及一种玉米鲜汁固体饮料及其制备方法。
背景技术
玉米粉富含人体必须的、而自身又不易合成的30余种营养物质,如铁、钙、硒、锌、钾、镁、锰、磷、谷胱甘肽、葡萄糖、氨基酸等。其主要特点是:不需胃酸分解,可直接被肠道吸收,更能满足人体营养平衡的需要,上述多种营养物质的组合使本品具有提高大脑细胞活力、提高记忆力、促进生长发育、增强有益菌、抑制有害菌、防止细胞老化、延缓衰老、防癌抗癌等特殊保健作用。
市售玉米固体饮料产品一般以成熟的玉米粒采用冷冻干燥、喷雾干燥、预糊化或者辊筒干燥制成的玉米粉为主要原料,添加其他食品原辅料或食品添加剂复配而成。上述加工工艺的玉米粉主要呈现玉米系列产品的“谷香”品质特征,即便是采用冷冻干燥工艺的玉米粉,经过再加工,也难以呈现“嫩香”品质。因此,市售产品一般通过使用玉米粉添加食用香精来调配“嫩香”玉米汁产品,但是,这样调配出的产品风味失真,难以尽如人意。
发明内容
本发明所要解决的技术问题是提供一种嫩香型的玉米鲜汁固体饮料。
本发明所要解决的另一技术问题是提供一种上述玉米鲜汁固体饮料的制备方法。
为解决以上技术问题,本发明采取如下技术方案:
一种玉米鲜汁固体饮料,按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
优选地,按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
优选地,按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料还包括单硬脂酸甘油酯、磷酸氢二钾、酪蛋白酸钠中的一种或多种。
进一步优选地,按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
更进一步优选地,按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
优选地,所述的鲜玉米粒匀浆液为将含水量为40%~70%的未成熟玉米粒匀浆过滤后制得的匀浆液。
进一步优选地,所述的未成熟玉米粒为黄玉米粒、甜玉米粒、糯玉米粒、爆玉米粒中的一种或多种。
优选地,所述的食用植物油为精炼植物油和/或氢化植物油;所述的精炼植物油为选自椰子油、棕榈油、棕榈仁油、大豆油、葵花油中的一种或多种。
优选地,所述的乳粉为速溶奶粉且为牛乳粉或羊乳粉。
一种上述玉米鲜汁固体饮料的制备方法,包括依次进行的如下步骤:
(1)将除白砂糖和鲜玉米粒匀浆以外的其他组分进行乳化;
(2)向步骤(1)乳化后的料浆中加入配方量的所述的白砂糖和所述的鲜玉米粒匀浆,进行均质后,进行喷雾干燥,得到粉状物,其中,所述的喷雾干燥的进风温度170-220℃,出风温度75-105℃;
(3)将所述的粉状物与所述的二氧化硅混合均匀即得所述的玉米鲜汁固体饮料。
优选地,上述零糖植脂末的制备方法,包括依次进行的如下步骤:
(1)将所述的磷酸氢二钾配置成浓度为5-50%第一水溶液;用温度为60℃~70℃的水将所述的酪蛋白酸钠、所述的乳粉配置成浓度为5-50%的第二水溶液;
(2)将所述的第一水溶液和所述的第二水溶液混合均匀得到第一混合液;
(3)将所述的食用植物油加热至60℃~70℃,然后加入所述的单硬脂酸甘油酯,混合均匀得到第二混合液;
(4)将所述的葡糖糖浆、所述的第一混合液、所述的第二混合液在55-75℃温度条件下乳化,然后加入所述的白砂糖和所述的鲜玉米粒匀浆液,搅拌均匀后,进行均质;然后进行喷雾干燥,得到粉状物,其中,所述的喷雾干燥的进风温度170-220℃,出风温度75-105℃;
(5)将所述的粉状物与所述的二氧化硅混合均匀即得所述的零糖植脂末。
优选地,步骤(4)中,采用苏州市佳禾食品工业有限公司制造的喷雾干燥塔进行所述的喷雾干燥。该喷雾干燥塔的结构如申请号为201020022379.3的实用新型专利。
优选地,步骤(5)中,在流化床中采用苏州市佳禾食品工业有限公司制造的抗结剂添加装置将所述的二氧化硅与所述的粉状物混合。该抗结剂添加装置如申请号为201020022378.9的实用新型专利。
本发明中的原料均可市购获得。
由于以上技术方案的实施,本发明与现有技术相比具有如下优点:
本发明通过对原料和工艺的改进,得到了一种具有嫩香风味的产品,且该产品的冲调性良好。另外,本发明直接采用鲜玉米粒匀浆液作为原料,无需将玉米粒先制备成玉米粉,简化了工艺,并且无需用水将玉米粉进行溶解,节约用水,降低成本,增加了干燥过程中的热能利用,整个工艺更加环保。
具体实施方式
下面结合具体实施例对本发明做进一步详细的说明,但本发明并不限于以下实施例。实施例中采用的实施条件可以根据具体使用的不同要求做进一步调整,未注明的实施条件为本行业中的常规条件。
表1
原料名称 | 实施例1 | 实施例2 | 实施例3 |
鲜玉米粒匀浆液 | 46.50 | 42.00 | 46.00 |
白砂糖 | 23.00 | 25.00 | 25.00 |
葡萄糖浆 | 20.00 | 22.55 | 20.00 |
食用植物油 | 7.75 | 8.40 | 0.00 |
乳粉 | 1.35 | 0.00 | 8.60 |
二氧化硅 | 0.45 | 0.50 | 0.40 |
单硬脂酸甘油酯 | 0.35 | 0.40 | 0.00 |
磷酸氢二钾 | 0.35 | 0.40 | 0.00 |
酪蛋白酸钠 | 0.25 | 0.75 | 0.00 |
表1为玉米鲜汁固体饮料的原料配比表,其中原料的单位为kg。
实施例1
本实施例中的鲜玉米粒匀浆液为采用含水量为60%的甜玉米粒经植物匀浆设备匀浆后,粗滤而成的;食用植物油为棕榈仁油,按表1中的配方量将上述原料,按如下步骤进行制作。
(1)用水将磷酸氢二钾溶解制备成浓度为50%的磷酸氢二钾水溶液,用60℃温度的水将酪蛋白酸钠和乳粉溶解制备成浓度为20%的酪蛋白酸钠和乳粉混合水溶液;
(2)将上述磷酸氢二钾水溶液和上述酪蛋白酸钠和乳粉混合水溶液搅拌混合均匀;
(3)将棕榈仁油加热至60℃,加入单硬脂酸甘油酯搅拌混合均匀;
(4)将步骤(2)制备的溶液和步骤(3)制备的溶液同时注入乳化罐中,在65℃温度条件下充分进行乳化后,然后加入白砂糖和鲜玉米粒匀浆液,搅拌均匀,然后用均质机进行均质,均质后的料浆注入喷雾干燥塔中,进行喷雾干燥(进风温度180℃,出风温度75℃),得到粉状物;
(5)将步骤(4)制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅,混合均匀即可得到本发明的玉米鲜汁固体饮料。
实施例2
本实施例中的鲜玉米粒匀浆液为采用含水量为70%的糯玉米粒经植物匀浆设备匀浆后,粗滤而成的;食用植物油为椰子油,按表1中的配方量将上述原料,按如下步骤进行制作。
(1)用水将磷酸氢二钾溶解制备成浓度为30%的磷酸氢二钾水溶液,用70℃温度的水将酪蛋白酸钠溶解制备成浓度为15%的酪蛋白酸钠水溶液;
(2)将上述磷酸氢二钾水溶液和上述酪蛋白酸钠水溶液搅拌混合均匀;
(3)将椰子油加热至70℃,加入单硬脂酸甘油酯搅拌混合均匀;
(4)将步骤(2)制备的溶液和步骤(3)制备的溶液同时注入乳化罐中,在75℃温度条件下充分进行乳化后,然后加入白砂糖和鲜玉米粒匀浆液,搅拌均匀,然后用均质机进行均质,均质后的料浆注入喷雾干燥塔中,进行喷雾干燥(进风温度200℃,出风温度85℃),得到粉状物;
(5)将步骤(4)制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅,混合均匀即可得到本发明的玉米鲜汁固体饮料。
实施例3
本实施例中的鲜玉米粒匀浆液为采用含水量为50%的甜玉米粒经植物匀浆设备匀浆后,粗滤而成的,按表1中的配方量将上述原料,按如下步骤进行制作。
(1)用水将乳粉溶解制备成浓度为30%的乳粉溶液;用鲜玉米粒匀浆液将白砂糖制备成混合溶液;
(2)将上述乳粉溶液和上述混合溶液搅拌混合均匀;
(3)将葡萄糖浆和步骤(2)混合得到的料液同时注入乳化罐中,在65℃温度条件下充分乳化后,然后用均质机进行均质,均质后的料浆注入喷雾干燥塔中,进行喷雾干燥(进风温度175℃,出风温度75℃),得到粉状物;
(5)将步骤(4)制备的粉状物在流化床中利用抗结剂添加装置添加二氧化硅,混合均匀即可得到本发明的玉米鲜汁固体饮料。
经感官评定,上述实施例1至3中的玉米鲜汁固体饮料均具有良好的嫩香和谷香,但是实施例3的稳定性没有实施例1和2好。
以上对本发明做了详尽的描述,其目的在于让熟悉此领域技术的人士能够了解本发明的内容并加以实施,并不能以此限制本发明的保护范围,凡根据本发明的精神实质所作的等效变化或修饰,都应涵盖在本发明的保护范围内。
Claims (10)
1. 一种玉米鲜汁固体饮料,其特征在于:按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
鲜玉米粒匀浆液 30%~60%;
白砂糖 10%~30%;
葡萄糖浆 10%~30%;
食用植物油和/或乳粉 1%~25%;
二氧化硅 0.2%~0.6%。
2. 根据权利要求1所述的玉米鲜汁固体饮料,其特征在于:按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
鲜玉米粒匀浆液 30%~60%;
白砂糖 10%~30%;
葡萄糖浆 10%~30%;
食用植物油 5%~10%;
乳粉 1%~10%;
二氧化硅 0.2%~0.6%。
3. 根据权利要求1或2所述的玉米鲜汁固体饮料,其特征在于:按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料还包括单硬脂酸甘油酯、磷酸氢二钾、酪蛋白酸钠中的一种或多种。
4. 根据权利要求3所述的玉米鲜汁固体饮料,其特征在于:按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
鲜玉米粒匀浆液 30%~60%;
白砂糖 10%~30%;
葡萄糖浆 10%~30%;
食用植物油 5%~10%;
乳粉 1%~10%;
二氧化硅 0.2%~0.6%;
单硬脂酸甘油酯 0.1%~0.6%;
磷酸氢二钾 0.1%~0.6%;
酪蛋白酸钠 0.1%~1%。
5. 根据权利要求4所述的玉米鲜汁固体饮料,其特征在于:按所述玉米鲜汁固体饮料的总重量为基准,所述的玉米鲜汁固体饮料包括如下组分:
鲜玉米粒匀浆液 40%~50%;
白砂糖 20%~30%;
葡萄糖浆 18%~25%;
食用植物油 5%~10%;
乳粉 1%~10%;
二氧化硅 0.2%~0.6%;
单硬脂酸甘油酯 0.1%~0.6%;
磷酸氢二钾 0.1%~0.6%;
酪蛋白酸钠 0.1%~1%。
6. 根据权利要求1或2所述的玉米鲜汁固体饮料,其特征在于:所述的鲜玉米粒匀浆液为将含水量为40%~70%的未成熟玉米粒匀浆过滤后制得的匀浆液。
7. 根据权利要求6所述的玉米鲜汁固体饮料,其特征在于:所述的未成熟玉米粒为黄玉米粒、甜玉米粒、糯玉米粒、爆玉米粒中的一种或多种。
8. 根据权利要求1或2所述的玉米鲜汁固体饮料,其特征在于:所述的食用植物油为精炼植物油和/或氢化植物油;所述的精炼植物油为选自椰子油、棕榈油、棕榈仁油、大豆油、葵花油中的一种或多种。
9. 根据权利要求1或2所述的玉米鲜汁固体饮料,其特征在于:所述的乳粉为速溶奶粉且为牛乳粉或羊乳粉。
10. 一种如权利要求1至9中任一项所述的玉米鲜汁固体饮料的制备方法,其特征在于:包括依次进行的如下步骤:
(1)将除白砂糖和鲜玉米粒匀浆以外的其他组分进行乳化;
(2)向步骤(1)乳化后的料浆中加入配方量的所述的白砂糖和所述的鲜玉米粒匀浆,进行均质后,进行喷雾干燥,得到粉状物,其中,所述的喷雾干燥的进风温度170-220℃,出风温度75-105℃;
(3)将所述的粉状物与所述的二氧化硅混合均匀即得所述的玉米鲜汁固体饮料。
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