CN104814492A - 一种油葵红枣复合蛋白饮料及其制备方法 - Google Patents
一种油葵红枣复合蛋白饮料及其制备方法 Download PDFInfo
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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
- 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
-
- 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
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及软饮料技术领域，具体涉及一种油葵红枣复合蛋白饮料及其制备方法，更具体而言，涉及一种制备红枣汁的方法、含有油葵籽酱和红枣汁的植物蛋白饮料及其制备方法；一种油葵红枣复合蛋白饮料，包括红枣汁、油葵酱、柠檬酸、白砂糖、单双硬脂酸甘油酯，硬脂酰乳酸钠，复合稳定剂；一种油葵红枣复合蛋白饮料的制备方法，按照以下步骤进行：将油葵酱加水稀释11倍制得油葵乳，将柠檬酸配成0.25%溶液；将油葵乳、红枣汁、复合稳定剂、单双硬脂酸甘油酯、硬脂酰乳酸钠、白砂糖分别加入到混料桶中，加入纯净水后混合搅拌均匀，边搅拌边加入柠檬酸溶液；经胶体磨精磨后均质两次，然后灌装、杀菌、冷却。
Description
技术领域
本发明涉及软饮料技术领域，具体涉及一种油葵红枣复合蛋白饮料及其制备方法，更具体而言，涉及一种制备红枣汁的方法、含有油葵籽酱和红枣汁的植物蛋白饮料及其制备方法。
背景技术
油葵籽含丰富的亚油酸，主要用于榨油等。近年来随着对新蛋白食品的开发，人们认识到葵花籽中含有高于其他谷类优质蛋白，是植物蛋白的重要来源之一。研究发现，国产的葵花籽仁中含有蛋白质21％～30％，取油后葵花籽粕一般含蛋白质29％～43％。葵花籽的蛋白质中球蛋白占55％～60％，清蛋白占17％-25％。醇溶蛋白1％～4％和谷蛋白占11％～17％（植物蛋白工艺学，1995）。葵花籽蛋白中除了赖氨酸含量较低外，其它必需氨基酸均高于或与联合国粮农组织推荐的（FAO）值相符。另外，葵花籽含有丰富的铁、锌、钾、镁、钙、硒等元素及维生素B1、维生素E、维生素A、胡萝卜素等。
红枣为药食同源果品，含有大量的糖类物质，如葡萄糖、果糖、蔗糖等，并含有维生素C、核黄素、硫胺素、胡萝卜素、尼克酸等多种维生素，具有较强的补养作用，能提高人体免疫功能，增强抗病能力。另外红枣中的药用物质，如环磷酸腺苷、环磷酸鸟苷及黄酮类物质，对心血管病、癌症等均有一定的疗效。
因此，有必要开发一种营养价值更高的饮料。
发明内容
为了克服现有技术中所存在的不足，本发明的一个目的在于提供一种制备红枣汁的方法及通过该方法制备的红枣汁；本发明的另一个目的在于提供一种油葵红枣复合蛋白饮料及其制备方法。
为了解决上述技术问题，本发明采用的技术方案为:
一种油葵红枣复合蛋白饮料，按照以下重量份数比组成：红枣汁44-46份、油葵酱3-5份、柠檬酸0.02-0.03份、白砂糖5-7份、单双硬脂酸甘油酯0.05-0.15份，硬脂酰乳酸钠0.04-0.06份，复合稳定剂0.05-0.15份。
所述红枣汁45份、油葵酱4.09份、柠檬酸0.025份、白砂糖6份、单双硬脂酸甘油酯0.1份，硬脂酰乳酸钠0.05份，复合稳定剂0.1份。
所述红枣汁通过下述步骤制备：（1）选择含糖高、风味好的优质红枣，清洗去核后切碎，采用料水比为1:6，在温度为70℃下浸泡60min，然后压榨，得到红枣汁粗提液；（2）调节液体pH=4.0，加入0.08%的果胶酶，控制酶解温度55℃，酶解3h，之后用两层滤布过滤，制得红枣汁，调整其可溶性固形物为8%左右，备用。
所述油葵酱通过下述步骤制备：（1）筛选去除葵花籽中杂质、不饱满、霉变及虫蚀籽粒，经剥壳机去壳得到油葵籽仁；（2）油葵籽仁经130℃烘烤20min后吹冷风冷却；（3）经胶体磨研磨二次制酱，研磨至颗粒达到50μm以下；（4）将研磨好的油葵酱输入脱气系统进行脱气处理后，称重包装。
一种油葵红枣复合蛋白饮料的制备方法，按照以下步骤进行：
（1）将油葵酱加水稀释11倍制得油葵乳，将柠檬酸配成0.25%溶液；
（2）将油葵乳、红枣汁、复合稳定剂、单双硬脂酸甘油酯、硬脂酰乳酸钠、白砂糖分别加入到混料桶中，加入纯净水后混合搅拌均匀，边搅拌边加入柠檬酸溶液；（3）经胶体磨精磨后均质两次，然后灌装、杀菌、冷却。
所述步骤（2）中均质条件为65℃，30MPa；灭菌条件为121℃杀菌30 min。
与现有技术相比本发明所具有的有益效果为：
本发明采用优化后的浸提工艺条件，并经过酶解处理，提高了红枣汁中可溶性固形物的含量，保证红枣汁有浓郁枣香味，口感酸甜适宜。
本发明的油葵红枣复合蛋白饮料采用单双硬脂酸甘脂、硬脂酰乳酸钠和复合稳定剂，保证饮料的乳化稳定性，所得产品颜色均匀呈白色微显红色，均匀乳状液，无分层、无沉淀，有光泽，口感酸甜适中，味道纯正、细腻，具有红枣、油葵特有的香味，气味协调柔和香甜适口，油葵籽香气浓郁，营养丰富具有一定的保健功效。
具体实施方式
下面通过具体实施例对本发明作进一步的描述。
1、制备红枣汁：
（1）选择含糖高、风味好的优质红枣，清洗去核后切碎，采用料水比为1:6，在温度为70℃下浸泡60min，然后压榨，得到红枣汁粗提液；
（2）调节液体pH=4.0，加入0.08%的果胶酶，控制酶解温度55℃，酶解3h，之后用两层滤布过滤，制得红枣汁，调整其可溶性固形物为8%左右，备用。
2、制备油葵酱
（1）筛选去除葵花籽中杂质、不饱满、霉变及虫蚀籽粒，经剥壳机去壳得到油葵籽仁；
（2）油葵籽仁经130℃烘烤20min后吹冷风冷却；
（3）经胶体磨研磨二次制酱，研磨至颗粒达到50μm以下；
（4）将研磨好的油葵酱输入脱气系统进行脱气处理后，称重包装。
3、制备油葵红枣复合蛋白饮料
（1）将4.09份油葵酱加水稀释11倍制得油葵乳，将0.025份柠檬酸配成0.25%溶液；
（2）将油葵乳、45份红枣汁、0.1份复合稳定剂、0.1份单双硬脂酸甘油酯、0.05份硬脂酰乳酸钠、6份白砂糖、Nisin适量分别加入到混料桶中，加入纯净水后混合搅拌均匀，边搅拌边加入柠檬酸溶液；
（3）经胶体磨精磨后均质两次，均质条件为65℃，30MPa；
（4）将处理好的饮料进行灌装，然后在121℃下高压杀菌30 min，冷却后得本产品，所得产品颜色均匀呈白色微显红色，均匀乳状液，无分层、无沉淀，有光泽，口感酸甜适中，味道纯正、细腻，具有红枣、油葵特有的香味，气味协调柔和香甜适口，油葵籽香气浓郁，营养丰富具有一定的保健功效。
Claims (6)
1.一种油葵红枣复合蛋白饮料，其特征在于，按照以下重量份数比组成：红枣汁44-46份、油葵酱3-5份、柠檬酸0.02-0.03份、白砂糖5-7份、单双硬脂酸甘油酯0.05-0.15份，硬脂酰乳酸钠0.04-0.06份，复合稳定剂0.05-0.15份。
2.如权利要求1所述的一种油葵红枣复合蛋白饮料，其特征在于：所述红枣汁45份、油葵酱4.09份、柠檬酸0.025份、白砂糖6份、单双硬脂酸甘油酯0.1份，硬脂酰乳酸钠0.05份，复合稳定剂0.1份。
3.如权利要求1或2所述的一种油葵红枣复合蛋白饮料，其特征在于，所述红枣汁通过下述步骤制备：（1）选择含糖高、风味好的优质红枣，清洗去核后切碎，采用料水比为1:6，在温度为70℃下浸泡60min，然后压榨，得到红枣汁粗提液；（2）调节液体pH=4.0，加入0.08%的果胶酶，控制酶解温度55℃，酶解3h，之后用两层滤布过滤，制得红枣汁，调整其可溶性固形物为8%左右，备用。
4.如权利要求1或2所述的一种油葵红枣复合蛋白饮料，其特征在于，所述油葵酱通过下述步骤制备：（1）筛选去除葵花籽中杂质、不饱满、霉变及虫蚀籽粒，经剥壳机去壳得到油葵籽仁；（2）油葵籽仁经130℃烘烤20min后吹冷风冷却；（3）经胶体磨研磨二次制酱，研磨至颗粒达到50μm以下；（4）将研磨好的油葵酱输入脱气系统进行脱气处理后，称重包装。
5.一种油葵红枣复合蛋白饮料的制备方法，其特征在于，按照以下步骤进行：
（1）将油葵酱加水稀释11倍制得油葵乳，将柠檬酸配成0.25%溶液；
（2）将油葵乳、红枣汁、复合稳定剂、单双硬脂酸甘油酯、硬脂酰乳酸钠、白砂糖分别加入到混料桶中，加入纯净水后混合搅拌均匀，边搅拌边加入柠檬酸溶液；
（3）经胶体磨精磨后均质两次，然后灌装、杀菌、冷却。
6.如权利要求5所述的一种油葵红枣复合蛋白饮料的制备方法，其特征在于：所述步骤（2）中均质条件为65℃，30MPa；灭菌条件为121℃杀菌30 min。
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