CN104323386A - 紫玉米清汁饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种紫玉米清汁饮料的制备方法，将紫玉米粒粉碎，过60目筛，用水浸泡；将浸泡液恒温水浴糊化，冷却；向糊化液中加入中温α-淀粉酶，恒温水浴进行酶解；调节酶解液pH值为4.5，加入葡萄糖淀粉酶恒温水浴进行酶解；将酶解液粗滤；将粗滤液使用陶瓷膜在恒定常温下过滤；向滤液中添加甜味剂、酸味剂和稳定剂；脱气，灭菌，灌装。本发明方法生产的紫玉米饮料，营养成分丰富，富含有多种氨基酸，维生素和人体必需的微量元素，花青素含量较高，且保留了紫玉米的清香口感，澄清透明，是一种具有独特营养和风味的健康饮料。
Description
技术领域
本发明提供了一种具有保健功效且有独特风味的紫玉米清汁饮料的制备方法。
背景技术
紫玉米是具有极高营养成分的可食用植物，含有多种氨基酸，多种维生素，微量元素以及天然色素，特别富含具有抗氧化作用的花青素，抗癌作用的硒，增进智力的锌以及铁和钙等，而且具有特殊的清香。
花青素的保健功能已经被广泛认可，研究表明，花青素具有抗氧化性与抗突变性，是强效的抗氧化剂，能清除人体内的有害物质自由基。除具有抗氧化作用外，还可促进血液循环，降低胆固醇。有助于连结组织的细胞再生，使连结组织保持稳定，改善关节的柔韧性。保护氧化作用过程的微血管不受损伤，并使之保持稳定状态，改善微循环，增加皮肤的光滑度，具有美容功效。
专利“一种紫玉米色素的提取方法”(CN201110109086.8)，通过分选破碎、酸水浸提、粗滤降温、硅藻土过滤、陶瓷复合膜过滤、吸附解析、纳滤膜浓缩、蒸发浓缩、分离、喷雾干燥、成品，提取符合国际标准的紫玉米色素。该发明所得到的花青素一般作为食品添加剂使用。
在紫玉米产品开发方面，专利“紫玉米饮料及其制备方法”(CN.101720957.A)，以紫玉米籽粒和紫玉米副产物为主要原料，并加入果蔬浆料和香辛料，通过酶解和酰基化处理，得到紫玉米饮料。该发明实现对紫玉米的整体利用，但加入的果蔬浆料和香辛料易影响紫玉米原有的清香口感。专利“一种紫玉米糊及其制作方法”(CN201010147715.1)，将紫玉米粒与谷类辅料混合、破碎加工、喷水加湿、膨化加工、粉碎成粉、炒熟、粉碎、灭菌、加调味品、混匀。经过加工制成紫玉米糊。
紫玉米含有丰富的营养成分，并含有天然保健成分花青素，是一种深受大众欢迎的食品原料，目前的研究主要集中于其所含花青素的提取，相应产品开发尚不多见。花青素在食品加工过程中具有一定的不稳定性，在深加工过程中如何既能保持紫玉米营养成分及天然风味，又能保证其所含花青素的稳定，是紫玉米产品开发的关键。
发明内容
本发明所解决的技术问题是提供了一种紫玉米清汁饮料的制备方法，通过该方法主要原料是紫玉米籽粒，能提供丰富的花青素，并且通过条件温和的生物酶解技术和陶瓷膜过滤技术，保持了花青素的稳定，制成了具有保健功能的紫玉米清汁饮料。
为解决上述技术问题，本发明采用的技术方案如下：
一种紫玉米清汁饮料的制备方法，它包括如下步骤：
(1)将紫玉米粒粉碎，过60目筛，用水浸泡；
(2)将步骤(1)得到的浸泡液恒温水浴糊化，冷却；
(3)向步骤(2)得到的糊化液中加入中温α-淀粉酶，恒温水浴进行酶解；
(4)调节步骤(3)得到的酶解液pH值为4.5，加入葡萄糖淀粉酶恒温水浴进行酶解；
(5)将步骤(4)得到的酶解液粗滤；
(6)将步骤(5)得到的粗滤液使用陶瓷膜在恒定常温下过滤；
(7)向步骤(6)得到的滤液中添加甜味剂、酸味剂和稳定剂；
(8)脱气，灭菌，灌装。
步骤(1)中，紫玉米与水的料液比为1kg:5～30L，浸泡时间20～80min。
步骤(2)中，糊化温度为60～100℃，糊化时间20～60min。
步骤(3)中，中温α-淀粉酶的加入量按紫玉米粉的质量计算为0.5～6U/g，40～75℃恒温水浴10～60min。
步骤(4)中，用0.1wt％的柠檬酸水溶液调节酶解液pH值为4.5。
步骤(4)中，葡萄糖淀粉酶的加入量按紫玉米粉的质量计算为100～600U/g，50～70℃恒温水浴1～6h。
步骤(5)中，粗滤的方式有离心机过滤或者压滤机过滤。
步骤(6)中，选用50～200nm无机陶瓷膜，跨膜压力0.15-0.6MPa，常温。
步骤(7)中，所述的甜味剂是白砂糖，甜味剂的添加量为滤液重量的2～5％；所述的酸味剂为柠檬酸。酸味剂的添加量为滤液重量的0.12～0.15％；所述的稳定剂为羧甲基纤维素和海藻酸钠的混合物，稳定剂添加量为滤液重量的0.03～0.11％。
其中，中温α-淀粉酶的酶活定义：在60℃、PH6.0条件下，1小时液化1g可溶性淀粉所需的酶量为1个酶活单位，购于苏柯汉生物工程有限公司
其中，葡萄糖淀粉酶的酶活定义：在40℃PH4.6条件下，1小时分解可溶性淀粉产生1mg葡萄糖的酶量为1个酶活单位，购于苏柯汉生物工程有限公司。
按照上述制备方法制备得到的紫玉米清汁饮料也在本发明的保护范围之内，其中，花青素含量为10～40mg/100mL。
本发明的有益效果在于：
使用本发明的加工方法，通过生物酶解，能水解原料中的大部分淀粉，使紫玉米的营养成分及花青素得以充分保留；
1.用陶瓷膜过滤有效去除饮料中的大分子物质，使得饮料具有很好的澄清度和色泽；
2.在生产过程中反应条件温和，未使用任何有毒有害溶剂，无污染，产品安全卫生；
3.本发明所设计的工艺流程简捷，设备投入少，原料利用率高。
本发明方法保证了产品符合产品标准，适合投入工业生产，并且所生产出的紫玉米清汁饮料花青素含量高，口味独特，澄清透明，易于被大众接受。
附图说明
图1为本发明的工艺流程图。
具体实施方式
根据下述实施例，可以更好地理解本发明。然而，本领域的技术人员容易理解，实施例中所描述的内容仅用于说明本发明，而不应当也不会限制权利要求书中所详细描述的本发明。
实施例1：
将1kg紫玉米粒洗净晾干后粉碎至可通过60目筛，将粉碎后的原材料用水14L浸泡1h，将浸泡液置于98℃恒温水浴糊化30min后，冷却至室温，向糊化液中加入1000U的中温α-淀粉酶，在50℃恒温水浴20min，调节酶解液pH值为4.5，加入400000U葡萄糖淀粉酶在60℃恒温水浴4h，将得到的酶解液用180目过滤机筛网过滤，将滤液使用50nm陶瓷膜，在跨膜压力0.3MPa恒定常温下过滤，得到滤液13.5kg，白砂糖添加量为0.27kg、柠檬酸16.2g、CMC4.05g、海藻酸钠6.76g，0.6MPa压力下脱气，130℃灭菌5s，灌装。以上工艺流程可以参照图1所示流程图，得到的饮料澄清透明，口感柔和，酸甜适口，具有玉米的芳香，饮料中花青素含量为10mg/100mL，该饮料常温保存12个月，仍然澄清透明，经过检测，花青素保留率可达85％以上。
实施例2：
将1kg紫玉米粒洗净晾干后粉碎至可通过60目筛，将粉碎后的原材料用水6L浸泡1h，将浸泡液置于60℃恒温水浴糊化40min后，冷却至室温，向糊化液中加入2000U的中温α-淀粉酶，在50℃恒温水浴60min,调节酶解液pH值为4.5，加入200000U葡萄糖淀粉酶在60℃恒温水浴4.5h，将得到的酶解液用80目过滤机筛网过滤，将滤液使用200nm陶瓷膜，在跨膜压力0.2MPa恒定常温下过滤，得到滤液5.6kg，白砂糖添加量为0.168kg、柠檬酸7.28g、CMC2.24g、海藻酸钠2.8g，0.6MPa压力下脱气，130℃灭菌5s，灌装。以上工艺流程可以参照图1所示流程图，得到的饮料澄清透明，口感柔和，酸甜适口，具有玉米的芳香，饮料中花青素含量为25mg/100mL，该饮料常温保存12个月，仍然澄清透明，经过检测，花青素保留率可达85％以上。
Claims (10)
1.一种紫玉米清汁饮料的制备方法，其特征在于，它包括如下步骤：
(1)将紫玉米粒粉碎，过60目筛，用水浸泡；
(2)将步骤(1)得到的浸泡液恒温水浴糊化，冷却；
(3)向步骤(2)得到的糊化液中加入中温α-淀粉酶，恒温水浴进行酶解；
(4)调节步骤(3)得到的酶解液pH值为4.5，加入葡萄糖淀粉酶恒温水浴进行酶解；
(5)将步骤(4)得到的酶解液粗滤；
(6)将步骤(5)得到的粗滤液使用陶瓷膜在恒定常温下过滤；
(7)向步骤(6)得到的滤液中添加甜味剂、酸味剂和稳定剂；
(8)脱气，灭菌，灌装。
2.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(1)中，紫玉米与水的料液比为1kg:5～30L，浸泡时间20～80min。
3.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(2)中，糊化温度为60～100℃，糊化时间20～60min。
4.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(3)中，中温α-淀粉酶的加入量按紫玉米粉的质量计算为0.5～6U/g，40～75℃恒温水浴10～60min。
5.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(4)中，用0.1wt％的柠檬酸水溶液调节酶解液pH值为4.5。
6.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(4)中，葡萄糖淀粉酶的加入量按紫玉米粉的质量计算为100～600U/g，50～70℃恒温水浴1～6h。
7.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(5)中，粗滤的方式有离心机过滤或者压滤机过滤。
8.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(6)中，选用50～200nm无机陶瓷膜，跨膜压力0.15-0.6MPa，常温。
9.根据权利要求1所述的紫玉米清汁饮料的制备方法，其特征在于，步骤(7)中，所述的甜味剂是白砂糖，甜味剂的添加量为滤液重量的2～5％；所述的酸味剂为柠檬酸。酸味剂的添加量为滤液重量的0.12～0.15％；所述的稳定剂为羧甲基纤维素和海藻酸钠的混合物，稳定剂添加量为滤液重量的0.03～0.11％。
10.按照权利要求1～9中任意一项所述的制备方法制备得到的紫玉米清汁饮料，其中，花青素含量为10～40mg/100mL。
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| CN104738781A (zh) * | 2015-04-21 | 2015-07-01 | 浙江小二黑食品有限公司 | 一种新型黑玉米苦芥饮料的制备方法及其产品 |
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| CN112410146A (zh) * | 2020-11-18 | 2021-02-26 | 宜宾职业技术学院 | 修复日晒导致皮肤损伤的饮品及制备方法、应用 |
| CN114098058A (zh) * | 2021-11-04 | 2022-03-01 | 广东恒懋生物农业科技有限公司 | 一种含玉米的发酵组合物及其制备方法 |
| CN114982901A (zh) * | 2022-06-15 | 2022-09-02 | 四川天晟制药有限公司 | 一种高蛋白紫玉米粉原料的制备方法 |
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