CN105054164A - 一种南瓜籽保健饮料及其加工方法 - Google Patents
一种南瓜籽保健饮料及其加工方法 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
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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
- A23L2/04—Extraction of juices
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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
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种南瓜籽保健饮料,所述按重量比例称取带皮南瓜籽干品3~8份、糖3~5.5份、乳化剂0.05~0.35份、食用碱0.01~0.3份、蛋白稳定剂0.05~0.3份,最后加水加工调配制成100份饮料成品;一种南瓜籽保健饮料的加工方法,包括如下生产步骤:1)清洗;2)磨浆;3)分离;4)乳化;5)化糖;6)配料;7)过滤;8)灌装封口;9)高压杀菌;本发明采用全籽温水磨浆方法,节省去皮设备,磨浆工艺简单,同时避免营养成份损失,防止南瓜籽蛋白的热变性,使饮料获得满意的口感,而且使产品具有更好的保健功能。
Description
技术领域
本发明涉及一种保健饮料及其加工方法,尤其涉及南瓜籽保健饮料及其加工方法。
背景技术
南瓜(Cucurbitamoschata),是葫芦科南瓜属草本植物,原产墨西哥到中美洲一带,明代传入我国。南瓜籽富含蛋白质、脂肪,氨基酸(特别含有南瓜氨酸)、植物甾醇、南瓜籽碱、维生素、矿物质(尤以锌含量较高)以及多糖等。
众多研究表明,南瓜籽具有预防和改善男性前列腺疾病,调节血糖、防治糖尿病,降血压、防治动脉硬化,驱除人体寄生虫等多项保健功能。
如中国专利CN102613641A,公开了一种技术方案为:一种南瓜籽饮料,包括南瓜籽仁50~80重量份、甜味剂60~100重量份、乳化剂2~3重量份、六偏磷酸钠0.3~0.6重量份。发明还公开了一种南瓜籽饮料的制备方法。该发明的南瓜籽饮料采用木糖醇或麦芽糖醇作为甜味剂,不仅适宜正常人群,也适宜糖尿病人使用。
吴荣书等在《云南农业大学学报》第11卷第3期“南瓜籽蛋白饮料的研究”一文中,研究了用带皮南瓜籽直接破碎、磨浆分离加工蛋白饮料。试验结果说明南瓜籽蛋白饮料属水包油(0/W)型乳状液,非离子型表面活性剂SE-11、DM能对其稳定性起有效作用,而增稠剂CMC、XG则不能起到改善品质的作用。另外,添加适量蔗糖可改善产品风味。南瓜籽乳按1:25的籽水比定容,并添加0.25%SE-11、0.2%DM和7%蔗糖为最佳配方,按此配方进行中试生产,已得到外观及品味具佳的稳定南瓜籽乳。
杨富民在《甘肃农业大学学报》第37卷第4期发表的“南瓜籽乳饮料的研制”一文中,以南瓜籽仁和牛奶为主要原料,采用二次调酸工艺,研制成功了一种新型南瓜籽乳饮料。在研制过程中重点研究了乳化剂、增稠剂种类及用量对南瓜籽乳饮料稳定性的影响。结果表明,以0.04%的单甘酯和0.06%的蔗糖酯为乳化剂,以0.03%黄原胶、0.08%CMC-Na和0.03%明胶为复合稳定剂所制成的南瓜籽乳饮料稳定性较好定。
林媚等在《食品工业科技》2002年第1期发表的“南瓜籽保健饮料的研制”一文中,分析了南瓜籽仁的主要营养成分,研究了以木糖醇为甜味剂的南瓜籽饮料的生产工艺及影响其稳定性的各种因素。以80℃热水浸泡8h蛋白质提取率最高,以0.05%单甘酯,0.05%蔗糖酯,0.07%黄原胶,0.03%葡甘聚糖,0.15%三聚磷酸钠组成的复合稳定剂,及35~40Mpa的均质压力,75℃左右的均质温度和118℃,15min的杀菌条件,制得的南瓜籽饮料稳定性最高,口味也佳。
任亚梅等在《饮料工业》第7卷第5期发表的“南瓜籽饮料的研制”一文中,研究了制作南瓜籽饮料的主要工艺参数。结果表明:在籽水比为1:20时,用0.2%的羧甲基纤维素、0.10%的黄原胶、0.10%的蔗糖脂肪酸酯、0.10%的单甘酯组合成复合稳定剂,在30~40MPa的均质压力、60℃下均质,同时添加7%的白砂糖和0.04‰的乙基麦芽酚改善风味,250g的瓶装饮料使用10′-15′-10′/120℃的杀菌公式杀菌后,制得的南瓜籽饮料稳定性及风味最好。
马少怀等在《食品工业科技》1995年第6期“南瓜籽饮料的试制与生产工艺研究报告”一文中,采用南瓜籽去皮和煮熟、去绿衣、磨浆、分离去渣、瓜籽浆液中淀粉的液化棉饼过滤、化糖、乳化剂、增稠剂、鳌合剂的选择定量、调配、均质、脱气、灌装、杀菌等工艺制成南瓜籽饮料。原料配比为:瓜籽仁50公斤、白砂糖60公斤、BF-l型乳化剂2公斤、蒸馏单甘酯1公斤、二种螯合剂各为0.035公斤。
上述已有技术中存在以下缺陷:1、配方中使用以蔗糖酯与单,双甘油酯为主要成份的复配乳化剂,此复配乳化剂使用量大,乳化效果不理想;2、配方中添加饮料增稠剂黄原胶与羧甲基纤维素或黄原胶与葡甘聚糖等的复配,饮料稠度高,不爽口;3、配方中使用了木糖醇作为甜味剂,木糖醇虽有利于糖尿病人饮用的特点,但易造成人体腹泻等不良副作用;4、配方中添加了磷酸盐络合剂,虽然防止了南瓜籽蛋白变性,但使饮料口感劣化;5、采用去皮法生产工艺,设备投资较大,同时去皮后的南瓜籽仁如不能及时加工,易造成油脂氧化、品质劣化;也有工艺涉及带皮加工技术,但所述的工艺技术较为繁琐;6、采用均质工艺程序,工艺繁琐,设备投资大。
发明内容
本发明的目的就是解决现有技术中的问题,提出一南瓜籽保健饮料及其加工方法。该饮料具有制作工艺简单,营养全面、强化保健功能,稳定性好,同时具有良好的风味。
为达到上述目的,本发明的技术方案如下:
一种南瓜籽保健饮料,其特征在于:
按重量比例称取带皮南瓜籽干品3~8份、糖3~5.5份、乳化剂0.05~0.35份、食用碱0.01~0.3份、蛋白稳定剂0.05~0.3份,最后加水加工调配制成100份饮料成品;
所述的乳化剂为单,双甘油脂肪酸酯;
所述的食用碱为碳酸钠或碳酸氢钠;
所述的蛋白稳定剂为羧甲基纤维素钠。
一种南瓜籽保健饮料的加工方法,其特征在于,包括如下生产步骤:
1)清洗:按配方比例称取南瓜籽干品,去杂,用水冲洗干净;
2)磨浆:将南瓜籽加水用胶体磨进行磨浆;
3)分离:用离心机进行浆渣分离;
4)乳化:在分离得到的浆液中加入乳化剂、蛋白稳定剂、食用碱,搅拌溶解,加温后,进行高速乳化;
5)化糖:将糖加水溶化、过滤,制成重量比为65%的糖浆;
6)配料:将乳化后的料液加入糖浆,用净水定容;
7)过滤:将定容后的浆料过滤;
8)灌装封口:将过滤好的料液进行灌装,抽真空封口;
9)高压杀菌:封口后的产品进行高压灭菌,冷却后在保温库中保温7天,检验合格后即为成品;
所述磨浆中的南瓜籽与水的重量比例为1:10~22,所用水的温度为55~65℃;
所述分离中所用的离心机为三足式离心机,其转速≥1400r/min,所用滤袋的密度≥150目;
所述乳化中浆液加温至80~85℃,乳化线速度>11m/s;乳化时间为5~10min;
所述过滤中采用0.2~0.6微米过滤膜。
本发明一种南瓜籽保健饮料及其加工方法的特点是:
1、本发明采用全籽温水磨浆方法,节省了去皮设备,磨浆工艺简单,同时避免了去皮工艺造成的南瓜内种皮中营养成份的损失,防止了去壳南瓜籽仁在加工存放过程中引起的油脂氧化、品质劣化现象。同时磨浆的水温控制在55-56℃,防止了南瓜籽蛋白的热变性(当磨浆的水温超过85℃时,南瓜籽蛋白会出现热变性);
2、利用食用碱与羧甲基纤维素钠协同使用的方法,既防止了南瓜蛋白的热变性,又使饮料获得满意的口感;
3、本方法采用高速乳化工序代替了传统的均质工序,简化了生产工艺,节省了设备投资;
4、本产品采用低糖配方,能使产品体现更好的保健功能;
5、本产品为淡绿色乳浊液,外观优雅,南瓜籽香浓郁,口味清淡爽快。
附图说明
图1为本发明的加工方法流程图。
具体实施方式
实施例1
按重量比例计算,取干南瓜籽65kg、白砂糖30kg、碳酸氢钠0.3kg、单,双甘油脂肪酸酯2.5kg、羧甲基纤维素钠0.8kg。
采用如下步骤加工成南瓜籽保健饮料:
1、清洗:分别按配方比例取干南瓜籽65kg,用净水进行清洗,并去除泥砂等杂物;
2、磨浆分离:将清洗好的南瓜籽与650kg65℃温水混合,用胶体磨磨浆,再用转速为2800r/min,滤布密度为300目的三足式离心分离去渣,得630kg南瓜籽浆;
3、乳化:将分离得到的南瓜籽浆泵入乳化罐中,加入碳酸氢钠0.3kg、单,双甘油脂肪酸酯2.5kg、羧甲基纤维素钠0.8kg,搅拌溶解后,将料温升至80℃,开动乳化机,乳化8min;
4、糖浆制备:取白砂糖30kg,加水16.2kg,制成重量比为65%的糖浆,待用;
5、配料定容:将上述乳化液与糖浆泵入配料罐,加净水定容至1000kg;
6、过滤:将配好的料液经0.4微米过滤膜过滤;
7、灌装封口:将过滤后的料液用250毫升的易拉罐进行灌装,抽真空封口;
8、高压灭菌:将封口后饮料升温至121℃,恒温灭菌20min;
9、保温检验:灭菌冷却后的饮料,在38℃保温贮藏7天,检验合格后即为成品。
实施例2
按重量比例计算,取干南瓜籽60kg、白砂糖45kg、碳酸钠0.1kg、单,双甘油脂肪酸酯3.5kg、羧甲基纤维素钠1.2kg。
采用如下步骤加工成南瓜籽保健饮料:
1、清洗:分别按配方比例取干南瓜籽60kg,用净水进行清洗,并去除泥砂等杂物;
2、磨浆分离:将清洗好的南瓜籽与600kg65℃温水混合,用胶体磨磨浆,再用转速为2800r/min,滤布密度为300目的三足式离心分离去渣,得580kg南瓜籽浆;
3、乳化:将分离得到的南瓜籽浆泵入乳化罐中,加入碳酸钠0.1kg、单,双甘油脂肪酸酯3.5kg、羧甲基纤维素钠1.2kg,搅拌溶解后,将料温升至83℃,开动乳化机,乳化10min;
4、糖浆制备:取白砂糖45kg,加水24.3kg,制成重量比为65%的糖浆,待用;
5、配料定容:将上述乳化液与糖浆泵入配料罐,加净水定容至1000kg;
6、过滤:将配好的料液经0.4微米过滤膜过滤;
7、灌装封口:将过滤后的料液用250毫升的易拉罐进行灌装,抽真空封口;
8、高压灭菌:将封口后饮料升温至121℃,恒温灭菌20min;
9、保温检验:灭菌冷却后的饮料,在38℃保温贮藏7天,检验合格后即为成品。
以上实施例显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,而不是以任何方式限制本发明的范围,在不脱离本发明范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的范围内。
Claims (2)
1.一种南瓜籽保健饮料,其特征在于:
按重量比例称取带皮南瓜籽干品3~8份、糖3~5.5份、乳化剂0.05~0.35份、食用碱0.01~0.3份、蛋白稳定剂0.05~0.3份,最后加水加工调配制成100份饮料成品;
所述的乳化剂为单,双甘油脂肪酸酯;
所述的食用碱为碳酸钠或碳酸氢钠;
所述的蛋白稳定剂为羧甲基纤维素钠。
2.如权利要求1所述的一种南瓜籽保健饮料的加工方法,其特征在于,包括如下生产步骤:
1)清洗:按配方比例称取南瓜籽干品,去杂,用水冲洗干净;
2)磨浆:将南瓜籽加水用胶体磨进行磨浆;
3)分离:用离心机进行浆渣分离;
4)乳化:在分离得到的浆液中加入乳化剂、蛋白稳定剂、食用碱,搅拌溶解,加温后,进行高速乳化;
5)化糖:将糖加水溶化、过滤,制成重量比为65%的糖浆;
6)配料:将乳化后的料液加入糖浆,用净水定容;
7)过滤:将定容后的浆料过滤;
8)灌装封口:将过滤好的料液进行灌装,抽真空封口;
9)高压杀菌:封口后的产品进行高压灭菌,冷却后在保温库中保温7天,检验合格后即为成品;
所述磨浆中的南瓜籽与水的重量比例为1:10~22,所用水的温度为55~65℃;
所述分离中所用的离心机为三足式离心机,其转速≥1400r/min,所用滤袋的密度≥150目;
所述乳化中浆液加温至80~85℃,乳化线速度>11m/s,乳化时间为5~10min;
所述过滤中采用0.2~0.6微米过滤膜。
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