CN104687181B - 一种烤香风味紫薯饮料及其制备方法 - Google Patents
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
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- 239000007788 liquid Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003643 water by type Substances 0.000 description 6
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- 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
- 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
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Abstract
一种烤香风味紫薯饮料及其制备方法,其特征在于:所述紫薯饮料由紫薯水提取液、红枣水提取液、葡萄糖和甘氨酸组成;其中所述紫薯水提取液是用去离子水在40~70℃的除氧条件下浸取1~3小时,冷却至常温后过滤所得到的过滤液;其中所述红枣水提取液是用去离子水在100℃下浸取1~3小时,冷却至常温后过滤所得到的过滤液。本发明的烤香风味紫薯饮料具有营养丰富、味道香甜的特点,是一种具有烤香风味的营养保健饮料。由于紫薯资源丰富、制备工艺简单、操作方便以及紫薯的营养保健功能突出,因此本发明有效地利用紫薯资源并提高其附加值,具有宽阔的市场前景。
Description
技术领域
本发明涉及一种饮料,具体说是涉及一种烤香风味紫薯饮料及其制备方法。
背景技术
紫薯皮呈紫黑色,肉呈深紫色。由于其富含硒元素和花青素,具有清除自由基、抗氧化、抗肿瘤和预防心血管疾病等功能,紫薯成为目前食品研究与开发的重点。
我国的紫薯资源非常丰富,其种植基地主要集中在四川、湖南和山东等省份。目前,紫薯的食用方式主要以鲜食为主,除此之外,紫薯被用作花青素提取和全粉加工的原料。由于紫薯具有淡淡的青涩味,所以直接食用紫薯的味道欠佳。如何以紫薯为原料,开发出一种方便食用、不破坏紫薯的营养价值并且口味广受大众欢迎的产品,是紫薯研究开发的重要方向。
因此,发明一种具有紫薯保健功能、方便食用且口味广受大众欢迎的紫薯加工品,在利用紫薯资源、提高紫薯产品附加值以及维护机体健康等方面都具有非常重大的意义。
发明内容
本发明的目的正是提供以紫薯为原料制备的一种烤香风味紫薯饮料及其制备方法。
本发明的目的可通过下述技术措施来实现:
所述紫薯饮料由紫薯水提取液、红枣水提取液、葡萄糖和甘氨酸组成;其中所述紫薯水提取液是用去离子水在40~70℃的除氧条件下浸取1~3小时,冷却至常温后过滤所得到的过滤液;其中所述红枣水提取液是用去离子水在100℃下浸取1~3小时,冷却至常温后过滤所得到的过滤液;所述紫薯饮料的制备方法如下:
a.选用质量好的鲜紫薯,用水清洗净,干燥处理后保存备用;
b.将干燥的紫薯粉碎,按料液比1:3~1:5的量加入去离子水,在40~70℃的除氧条件下浸取1~3小时,期间每10分钟搅拌一次以充分浸取;浸取完成并冷却至常温后过滤,收集过滤液;
c.将紫薯质量1%的红枣洗净后,按料液比1:3~1:5的量加入去离子水,在100℃下浸取1~3小时,冷却至常温后过滤,收集过滤液;
d.将c步骤获得的红枣水提取液加到b步骤获得的紫薯水提取液中,并搅拌均匀;
e.按照步骤d获得的混合液质量添加0.05%葡萄糖、0.01%~0.5%甘氨酸及0.01%维生素C,并搅拌均匀;
f.在除氧条件下将步骤e的混合液加热至100~120℃,保温2~6小时后,冷却至常温;
g.对上述步骤所获得的溶液进行均质、脱气和除菌加工后即可罐装贮存。
本发明具有以下有益效果:
本发明的烤香风味紫薯营养饮料含有紫薯中有效保健组分,具有一定的营养保健功能,味道香甜可口,并且食用后无不适反应,是一种色香味俱佳的紫薯保健饮料。因此,本发明能有效利用紫薯资源,维护和促进机体健康,并具有广阔的市场前景。
具体实施方式
本发明以下将结合实施例作进一步描述,但并不限制本发明。
实施例1
a.选取鲜紫薯100公斤,清洗后干燥,备用;
b.将干燥后的紫薯粉碎,加入500升去离子水,并搅拌均匀;
c.在除氧条件下将步骤b的混合液加热到50℃,并保持3小时,期间每10分钟搅拌1次。冷却至常温后过滤,收集滤液;
d.称取1公斤红枣,洗干净后加入5升去离子水,加热到100℃并保持3小时,然后冷却至室温,过滤并收集滤液;
e.将步骤c和步骤d获得的过滤液混合,加入0.05%葡萄糖、0.5%甘氨酸及0.01%维生素C并搅拌均匀;
f.在除氧的条件下加热到100℃,保温6小时后冷却至常温;
g.对上述步骤所获得的溶液进行均质、脱气和除菌加工后即可罐装贮存。
实施例2
a.选取鲜紫薯1000公斤,清洗后干燥,备用;
b.将干燥后的紫薯粉碎,加入3000升去离子水,并搅拌均匀;
c.在除氧条件下将步骤b的混合液加热到60℃,并保持2小时,期间每10分钟搅拌1次。冷却至常温后过滤,收集滤液;
d.称取10公斤红枣,洗干净后加入30升去离子水,加热到100℃并保持2小时,然后冷却至室温,过滤并收集滤液;
e.将步骤c和步骤d获得的过滤液混合,加入加入0.05%葡萄糖、0.25%甘氨酸及0.01%维生素C并搅拌均匀;
f.在除氧的条件下加热到110℃,保温4小时后冷却至常温;
g.对上述步骤所获得的溶液进行均质、脱气和除菌加工后即可罐装贮存。
实施例3
a.选取鲜紫薯1000公斤,清洗后干燥,备用;
b.将干燥后的紫薯粉碎,加入5000升去离子水,并搅拌均匀;
c.在除氧条件下将步骤b的混合液加热到40℃,并保持1小时,期间每10分钟搅拌1次。冷却至常温后过滤,收集滤液;
d.称取10公斤红枣,洗干净后加入50升去离子水,加热到100℃并保持1小时,然后冷却至室温,过滤并收集滤液;
e.将步骤c和步骤d获得的过滤液混合,加入加入0.05%葡萄糖、0.01%甘氨酸及0.01%维生素C并搅拌均匀;
f.在除氧的条件下加热到100℃,保温2小时后冷却至常温;
g.对上述步骤所获得的溶液进行均质、脱气和除菌加工后即可罐装贮存。
Claims (1)
1.一种烤香风味紫薯饮料,其特征在于:所述紫薯饮料由紫薯水提取液、红枣水提取液、葡萄糖、甘氨酸和维生素C制成;其中所述紫薯水提取液是用去离子水在40~70℃的除氧条件下浸取1~3小时,冷却至常温后过滤所得到的过滤液;其中所述红枣水提取液是用去离子水在100℃下浸取1~3小时,冷却至常温后过滤所得到的过滤液;所述紫薯饮料的制备方法如下:
a.选用质量好的鲜紫薯,用水清洗净,干燥处理后保存备用;
b.将干燥的紫薯粉碎,按料液比1:3~1:5的量加入去离子水,在40~70℃的除氧条件下浸取1~3小时,期间每10分钟搅拌一次以充分浸取;浸取完成并冷却至常温后过滤,收集过滤液;
c.将紫薯质量1%的红枣洗净后,按料液比1:3~1:5的量加入去离子水,在100℃下浸取1~3小时,冷却至常温后过滤,收集过滤液;
d.将c步骤获得的红枣水提取液加到b步骤获得的紫薯水提取液中,并搅拌均匀;
e.按照步骤d获得的混合液质量添加0.05%葡萄糖、0.01%~0.5%甘氨酸及0.01%维生素C,并搅拌均匀;
f.在除氧条件下将步骤e的混合液加热至100~120℃,保温2~6小时后,冷却至常温;
g.对上述步骤所获得的溶液进行均质、脱气和除菌加工后即可罐装贮存。
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