CN104643234A - 一种荞麦蛋白植物饮料及其制备方法 - Google Patents
一种荞麦蛋白植物饮料及其制备方法 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
- A23L2/38—Other non-alcoholic beverages
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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
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- 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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Abstract
本发明公开了一种荞麦蛋白植物饮料及其制备方法，采用荞麦为原料，通过预处理、磨浆分渣、乳化、稳定、均质、脱气杀菌包装的工艺方法成口感适中、风味独特的蛋白饮料，使其达到具体保健功能的药食同源之目的；并具有丰富的营养价值，符合消费者的生理需求。增加消费者的健康指数；浆液丰富的营养价值和多种保健功能，可帮助消化、增加食欲、消除疲劳、调节体液酸碱平衡，其口感醇和清新，符合保健营养饮料的典型风味。
Description
技术领域
本发明及保健饮品的技术领域，尤其指一种荞麦蛋白植物饮料及其制备方法。
背景技术
随着科技的发展和进步，生活的质量在不断的提高，荞麦越来越受消费者欢迎。纯天然的荞麦含丰富的不饱和脂肪酸，有益于心脏健康；含有丰富的维生素E等抗氧化物质，能预防治病和早衰；含有丰富的蛋白质等营养物质，有降气祛痰、止咳平喘、润肠通便等营养保健功能。
目前，海内外学者对荞麦蛋白植物饮料的研究鲜见报道，由于荞麦具有令人不愉快的草腥味，一般人难以接受，如果能提取荞麦中的有效成分加以辅料混合配制，既可以制成风味好的复合饮料，又能达到药用成分、是个一举两得的好方法。
发明内容
本发明一种荞麦蛋白植物饮料及其制备方法，采用荞麦为原料，通过预处理、磨浆分渣、乳化、稳定、均质、脱气杀菌包装的工艺方法成口感适中、风味独特的蛋白饮料，使其达到具体保健功能的药食同源之目的。
为了实现上述目的，本发明的技术解决方案为：一种荞麦蛋白植物饮料及其制备方法的工艺步骤：第一步、预处理：选用荞麦，用流动清水清洗，沥干；第二步、磨浆分渣：磨浆机加水磨浆，再用离心机去渣，得到乳白色浆液；第三步、乳化：添加乳化剂吐温80 0.05%、单甘脂030%、蔗糖酯0.15%，搅拌均匀；第四步、稳定：添加0.05%羧甲基纤维素，搅拌30min；第五步、均质：采用高压均质机对混合液进行高压下的强烈的剪切、撞击，从而使混合液中固体颗粒得到超微细化；第六步、脱气杀菌包装：脱气杀菌后趁热装罐、密封，冷却即可。
本发明所述的荞麦蛋白植物饮料具有丰富的营养价值，符合消费者的生理需求。增加消费者的健康指数；浆液丰富的营养价值和多种保健功能，可帮助消化、增加食欲、消除疲劳、调节体液酸碱平衡，其口感醇和清新，符合保健营养饮料的典型风味。
具体实施方式：
组分配方：荞麦50%、水49.4%、吐温80 0.05%、单甘脂0.30%、蔗糖酯0.15%、羧甲基纤维素0.05%。
实施例一：
1、预处理：选用50%荞麦，用流动清水清洗，沥干；
2、磨浆分渣：磨浆机加49.4%水磨浆，再用离心机去渣，得到乳白色浆液；
3、乳化：添加乳化剂吐温80 0.05%、单甘脂030%、蔗糖酯0.15%，搅拌均匀；4、稳定：添加稳定剂0.05%羧甲基纤维素，搅拌30min；
5、均质：采用高压均质机对混合液进行高压下的强烈的剪切、撞击，从而使混合液中固体颗粒得到超微细化；
6、脱气杀菌包装：脱气杀菌后趁热装罐、密封，冷却即可。
实施例二：
1、第一步、预处理：选用59.4%荞麦，用流动清水清洗，沥干；；
2、磨浆分渣：磨浆机加40%水磨浆，再用离心机去渣，得到乳白色浆液；
3、乳化：添加乳化剂吐温80 0.05%、单甘脂030%、蔗糖酯0.15%，搅拌均匀；4、稳定：添加稳定剂0.05%羧甲基纤维素，搅拌30min；
5、均质：采用高压均质机对混合液进行高压下的强烈的剪切、撞击，从而使混合液中固体颗粒得到超微细化；
6、脱气杀菌包装：脱气杀菌后趁热装罐、密封，冷却即可。
以上所述，实施方式仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明技术的精神的前提下，本领域工程技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
Claims (2)
1.种荞麦蛋白植物饮料及其制备方法，其特征是：组分配方：组分配方：荞麦50%、水49.4%、吐温80 0.05%、单甘脂0.30%、蔗糖酯0.15%、羧甲基纤维素0.05%。
2.根据权利要求1所述的一种荞麦蛋白植物饮料及其制备方法，其特征是：包括以下步骤：
预处理：选用50%荞麦，用流动清水清洗，沥干；
磨浆分渣：磨浆机加49.4%水磨浆，再用离心机去渣，得到乳白色浆液；
⑶、乳化：添加乳化剂吐温80 0.05%、单甘脂030%、蔗糖酯0.15%，搅拌均匀；
⑷、稳定：添加稳定剂0.05%羧甲基纤维素，搅拌30min；
⑸、均质：采用高压均质机对混合液进行高压下的强烈的剪切、撞击，从而使混合液中固体颗粒得到超微细化；
⑹、脱气杀菌包装：脱气杀菌后趁热装罐、密封，冷却即可。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105725006A (zh) * | 2016-02-06 | 2016-07-06 | 北京农品堂食品有限公司 | 一种藜麦植物蛋白饮料及其制备方法 |
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| CN105725006A (zh) * | 2016-02-06 | 2016-07-06 | 北京农品堂食品有限公司 | 一种藜麦植物蛋白饮料及其制备方法 |
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Application publication date: 20150527 |