CN104621674B - 一种生姜固体饮料及其制备方法 - Google Patents
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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
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- A23L2/39—Dry compositions
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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
- A23L2/52—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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明提供一种生姜固体饮料，由以下重量份的原料制成：浓缩姜汁370～380份、药用糊精600～1000份、麦芽糊精350份、蔗糖200份、乙基麦芽酚0.48份、虾青素0.5～0.8份和营养添加剂180～200份；所述的营养添加剂原料重量份组成为贻贝干粉50～60份和食用鱼骨粉20～30份。本发明生姜固体饮料选料安全，配方合理，营养丰富，色泽鲜亮，口感纯正，甜、辣、香醇依次展开并与海鲜的鲜美味道相互融合，甜中微辣、香醇浓郁、风味独特，携带方便，工艺简单，加工过程温度低，最大限度地避免了生姜中有效成分的损失，HPLC测定姜辣素含量高达0.065%。
Description
技术领域
本发明属于食品技术领域，涉及一种生姜固体饮料及其制备方法。
背景技术
生姜是我国传统的出口创汇农副产品之一，我国也是世界上生姜产量最多的国家之一。我国自古以来对生姜的食用、医用价值就有很多的研究和利用。生姜的肉质根茎可供食用，每100g鲜姜中含水分85～87g，碳水化合物8.5g，蛋白质0.6～1.4g，及多种矿物质和维生素。生姜含有姜醇、姜烯酚、姜油酮、姜辣素、姜甾醇和姜黄酮等成分，具有驱寒、止吐、助消化等功效。姜酚和姜烯酚是姜的辣味成分，具有降血糖和降胆固醇作用；姜辣素被人体消化时可产生一种抗衰老物质，能抑制体内形成过氧化脂质，防止脂质褐色素一老年斑形成。
固体饮料是指以糖、乳和乳制品、蛋或蛋制品、果汁或食用植物提取物等为主要原料，添加适量的辅料或食品添加剂制成的每100克成品水分不高于5克的固体制品。近些年来，固体饮料以方便卫生、风味独特、品种多样等优势备受消费者的青睐，迅速崛起于饮料行业，发展迅速。固体饮料可分为果香型、蛋白质型、可可粉型、其他型等类型，生姜固体饮料是果香型固体饮料的一种。目前，市场上已有的果香型固体饮料有橘子粉、酸梅晶、苹果速溶果粉等较为成熟的产品，也出现了将绿豆、菠萝等进行复合的复合固体饮料产品，而有关生姜制成的固体饮料的研究较少，有着巨大的消费市场和非常广阔的发展空间。
发明内容
本发明的目的是提供一种生姜固体饮料，以生姜为主要原料，经浓缩干燥等工艺，开发出一种新型生姜固体饮料产品，最大限度地保护了生姜中的有效成分；本发明还提供了上述固体饮料的制备方法，为生姜的利用开拓了新的思路。
为了实现上述目的，本发明采用的技术方案是：一种生姜固体饮料，由以下重量份的原料制成：浓缩姜汁370～380份、药用糊精600～1000份、麦芽糊精350份、蔗糖200份、乙基麦芽酚0.48份、虾青素0.5～0.8份和营养添加剂180～200份；所述的营养添加剂原料重量份组成为贻贝干粉50～60份和食用鱼骨粉20～30份；
所述的生姜固体饮料每份15～20g。
本发明生姜固体饮料HPLC测定姜辣素含量为0.055～0.065%。
本发明上述生姜固体饮料的制备方法，具体包括以下步骤：
1）制备浓缩姜汁：生姜清洗、切块、沸水中烫漂2min，降温至10～15℃，榨汁，过滤，滤液静置分层，取上层澄清液于15℃减压浓缩，得到浓缩姜汁，备用；
所述的浓缩姜汁密度为1.20～1.26g/mL；
2）制备生姜固体饮料：按配比称取浓缩姜汁、药用糊精、麦芽糊精、蔗糖、乙基麦芽酚、虾青素和营养添加剂，将麦芽糊精、蔗糖、乙基麦芽酚虾青素和营养添加剂添加到药用糊精中，混合均匀，搅拌下加入水至形成均匀溶液，然后加入浓缩姜汁混匀，喷雾干燥，即得生姜固体饮料。
所述喷雾干燥的条件为：控制进风温度170±2℃，出风温度75±2℃。
本发明生姜固体饮料，以生姜为主要添加原料，生姜性味辛、温、入肺、脾、胃等，富含蛋白质、磷质、维生素、姜辣油及挥发油等，有健胃发汗祛风之功效，对促进心脑血管系统、消化系统、利胆及降低血液中的胆固醇等方面都有极好的保健作用。贻贝干粉营养价值很高，贻贝有“海中鸡蛋”之称，蛋白质含量高达59%，其中含有8种人体必需的氨基酸，脂肪含量为7%，且大多是不饱和脂肪酸，另外，还含有丰富的钙、磷、铁、锌和维生素B、烟酸等，其营养价值高于一般的贝类和鱼、虾、肉等，对促进新陈代谢，保证大脑和身体活动的营养供给具有积极的作用。鱼骨里含有丰富的钙质和微量元素，经过适当软化处理的鱼骨，营养成分都成为水溶性物质，易被人体吸收，经常吃可以防止骨质疏松，尤其适于处于生长期的青少年和骨骼开始衰老的中老年人食用。混合了贻贝干粉和鱼骨粉的营养添加剂，与姜汁配合使用，可起到杀菌、去除腥味的作用，又保留了海鲜的营养与风味，使味道更加鲜美。原料中同时添加了糊精、乙基麦芽酚、虾青素等添加剂，乙基麦芽酚可祛除苦、涩等异味，缓和辛辣口感，提升品质，同时又保留了生姜独特的鲜辣香味，风味独特营养丰富。虾青素，属于一种脂溶性及水溶性的色素，是类胡萝卜素的一种，为一种较强的天然抗氧化剂，虾青素的抗氧化能力为维他命E的550倍、β-胡萝卜素的10倍，具有保护皮肤和眼睛，抵抗辐射、心血管老化、老年痴呆和癌症等功效，以不同比例与姜汁颜色混合后可形成由黄到橙的丰富色彩，鲜亮诱人。糊精乳化能力强，可保持饮料原有营养风味不变，易被人体吸收，粘稠度提高，产品纯正，稳定性好，不易沉淀。
本发明的有益效果在于：选料安全，配方合理，营养丰富，色泽鲜亮，口感纯正，甜、辣、香醇依次展开并与海鲜的鲜美味道相互融合，甜中微辣、香醇浓郁、风味独特，携带方便，工艺简单，加工过程温度低，最大限度地避免了生姜中有效成分的损失，保证姜辣素的含量。
具体实施方式
为了进一步了解本发明，下面结合实施例对本发明的优选实施方案进行描述，但是应当理解，这些描述只是为进一步说明本发明的特点和优点而不是对本发明专利要求的限制。
实施例1
本实施例生姜固体饮料，由以下重量份的原料制成：浓缩姜汁375份、药用糊精800份、麦芽糊精350份、蔗糖200份、乙基麦芽酚0.48份、虾青素0.8份和营养添加剂190份；所述的营养添加剂原料重量份组成为贻贝干粉55份和食用鱼骨粉25份；所述的生姜固体饮料每份20g。
本实施例生姜固体饮料的制备方法，具体包括以下步骤：
1）制备浓缩姜汁：生姜清洗、切块、沸水中烫漂2min，降温至15℃，榨汁，过滤，滤液静置分层，取上层澄清液于15℃减压浓缩至体积为20L时，达到浓缩终点，得到密度为1.25g/mL的黄褐色浓缩姜汁，备用；
2）制备生姜固体饮料：按配比称取浓缩姜汁、药用糊精、麦芽糊精、蔗糖、乙基麦芽酚、虾青素和营养添加剂，将麦芽糊精、蔗糖、乙基麦芽酚、虾青素和营养添加剂添加到药用糊精中，混合均匀，搅拌下加入水至形成均匀溶液，加入浓缩姜汁混匀，喷雾干燥，控制进风温度170±2℃，出风温度75±2℃，即得本实施例生姜固体饮料。
本实施例生姜固体饮料为橙色粉末，HPLC测定姜辣素含量0.06%。
实施例2
本实施例生姜固体饮料，由以下重量份的原料制成：浓缩姜汁370份、药用糊精600份、麦芽糊精350份、蔗糖200份、乙基麦芽酚0.48份、虾青素0.5份和营养添加剂180份；所述的营养添加剂原料重量份组成为贻贝干粉58份和食用鱼骨粉22份；所述的生姜固体饮料每份20g。
制备方法同实施例1。
本实施例生姜固体饮料为姜黄色粉末，HPLC测定姜辣素含量0.065%。
实施例3
本实施例生姜固体饮料，由以下重量份的原料制成：浓缩姜汁380份、药用糊精1000份、麦芽糊精350份、蔗糖200份、乙基麦芽酚0.48份虾青素0.6份和营养添加剂200份；所述的营养添加剂原料重量份组成为贻贝干粉52份和食用鱼骨粉28份；所述的生姜固体饮料每份20g。
制备方法同实施例1。
本实施例生姜固体饮料为橙黄色粉末，HPLC测定姜辣素含量0.057%。
对比例1：
同实施例1，不加乙基麦芽酚，将制得的产品的分析数据与本发明实施例1作对比。辣味过重，对口强刺激较大，口感不够柔和。
对比例2：
同实施例1，不加营养添加剂，将制得的产品的分析数据与本发明实施例1作对比。辣味得到缓和，口感较柔和，没有海鲜特有的鲜香气息，味道不够丰富。
对比例3：
同实施例1，不加虾青素，将制得的产品的分析数据与本发明实施例1作对比。口差别不大，产品为普通淡黄色粉末。
本发明生姜固体饮料口感和风味品尝实验
取实施例1～3及对比例1和2制得的生姜固体饮料，进行口感风味品尝实验。品尝人数共200 人(18～35岁的男性和女性各100人)，分别对实施例和对比例产品进行闻香品尝，各取样品10g，加热水500ml 搅拌溶解，采用不记名打分制，每项满分20分，分数高则表示效果好，并对是否喜欢产品程度进行总体评价，结果见表1。
表1 评分及结果
从上述实验结果可以见，总体来看，本发明实施例的生姜固体饮料在口感辛辣度、风味、营养和色彩上得到大多数人的喜欢，营养添加剂带来的海鲜特有的鲜香气息同样受到多数人的喜爱，添加乙基麦芽酚后姜汁软糖可有效降低口感辛辣度。
Claims (3)
1.一种生姜固体饮料，其特征在于，由以下重量份的原料制成：浓缩姜汁370～380份、药用糊精600～1000份、麦芽糊精350份、蔗糖200份、乙基麦芽酚0.48份、虾青素0.5～0.8份和营养添加剂180～200份；所述的营养添加剂原料重量份组成为贻贝干粉50～60份和食用鱼骨粉20～30份；
所述的生姜固体饮料每份15～20g；
所述生姜固体饮料的制备方法，具体包括以下步骤：
1）制备浓缩姜汁：生姜清洗、切块、沸水中烫漂2min，降温至10～15℃，榨汁，过滤，滤液静置分层，取上层澄清液于15℃减压浓缩，得到密度为1.20～1.26g/mL的浓缩姜汁，备用；
2）制备生姜固体饮料：按配比称取浓缩姜汁、药用糊精、麦芽糊精、蔗糖、乙基麦芽酚、虾青素和营养添加剂，将麦芽糊精、蔗糖、乙基麦芽酚、虾青素和营养添加剂添加到药用糊精中，混合均匀，搅拌下加入水至形成均匀溶液，然后加入浓缩姜汁混匀，喷雾干燥，即得生姜固体饮料。
2.根据权利要求1所述的生姜固体饮料，其特征在于：HPLC测定姜辣素含量为0.055～0.065%。
3.根据权利要求1所述的生姜固体饮料，其特征在于，步骤2）所述喷雾干燥的条件为：控制进风温度170±2℃，出风温度75±2℃。
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