CN105124675A - 一种咖啡香味茶花粉饮料及其制备工艺 - Google Patents
一种咖啡香味茶花粉饮料及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种咖啡香味茶花粉饮料及其制备工艺,其各原料组分的重量配比为:茶花粉6-10、咸鱼2-5、梧桐叶1-3、鲜白菜芯粉2-4、玫瑰茄干花萼粉1-3、菠菜3-6、咖啡豆4-6、蜂蜜3-9、五味子提取液0.1-0.3、葡萄糖0.06-0.1、黄原胶0.005-0.008、柠檬酸0.05-0.09、乙基麦芽酚0.003-0.005、水80-90。本发明饮料中,充分将茶花粉进行破壁处理,释放出花粉中的营养元素;工艺中,先将咖啡和菠菜混合打汁,再煮沸,得到的咖啡汁,不仅具备咖啡浓浓的香味,还具备了更多的营养成分,使得饮料的保健功能更多。
Description
技术领域:
本发明主要涉及一种咖啡香味茶花粉饮料及其制备工艺。
背景技术:
花粉是具有完全营养价值的天然保健佳品,国际上以花粉为原料加工制成的食品、保健品、药品以及化妆品十分盛行,受到消费者的青睐。目前,还使用花粉制备花粉饮料。
但是,花粉具有坚韧的细胞壁,能耐高压与酸碱,因此未破壁花粉用溶剂提取,获得的营养成份较少,必须对花粉进行破璧处理,使其营养成份能在溶剂中释放出来。
目前国内外报道的花粉破壁方法包括湿法破壁和干法破壁,湿法破壁方法有以下几种:温差破壁法、机械破壁法。有机溶剂破壁法、发酵酶解破壁法等;干法破壁主要有微波辐射破壁法和气流粉碎法。现有的破壁方法各有其优点,但是缺点同样明显,或者处理周期长,对花粉的营养成分破坏较大;或者破壁过程中产生大量热量,导致花粉酶活的丧失;或者工艺复杂且成本昂贵,增加产品成本,在生产中不易推广使用。
发明内容:
本发明目的就是为了弥补已有技术的缺陷,提供一种咖啡香味茶花粉饮料及其制备工艺,它使得花粉进行了更好的破壁处理,使得花粉释放出更多的营养成分,保证了茶花粉饮料的保健功能。
本发明是通过以下技术方案实现的:
一种咖啡香味茶花粉饮料,其特征在于:各原料组分之间的重量配比为:茶花粉6-10、咸鱼2-5、梧桐叶1-3、鲜白菜芯粉2-4、玫瑰茄干花萼粉1-3、菠菜3-6、咖啡豆4-6、蜂蜜3-9、五味子提取液0.1-0.3、葡萄糖0.06-0.1、黄原胶0.005-0.008、柠檬酸0.05-0.09、乙基麦芽酚0.003-0.005、水80-90。
一种咖啡香味茶花粉饮料的制备工艺,其特征在于:依次按照以下步骤进行:
一、将咸鱼和梧桐叶混合,加入20-30倍的水,大火炖开后,捞出咸鱼,在咸鱼表面上撒上鲜白菜芯粉和玫瑰茄干花萼粉,冷却后干燥粉碎,得到咸鱼粉;
二、将咖啡豆和菠菜混合,加入2-5倍的水打浆,再放在煮锅中煮沸,冷却后,过滤,得到咖啡汁;
三、将茶花粉依次进行脱臭、脱敏和除杂处理;
四、将上一步骤得到的茶花粉置于-50—-40℃的冷冻温度下冷冻10-20小时后,放在120-150℃的蒸汽环境中解冻1-3小时;解冻后将茶花粉真空干燥,控制水分含量在4%~10%,然后放入超临界二氧化碳萃取装置的萃取釜中,控制二氧化碳温度30-40℃,控制萃取釜压力分别在30-60MPa,作用10min,打开排气阀迅速排空二氧化碳,收集破壁茶花粉;
五、将茶花粉、咸鱼粉、咖啡汁、蜂蜜、五味子提取液、葡萄糖、黄原胶、柠檬酸、乙基麦芽酚和水按规定的配方配料顺序混合调配成浆料,用双联过滤器进行过滤;
六、将上一步骤调配好的浆料依次在15~25MPa和35~45MPa的条件下均质2次;
七、将均质后的浆料经杀菌、灌装后得到咖啡香味茶花粉饮料。
一种咖啡香味茶花粉饮料的制备工艺,其特征在于:所述脱臭、脱敏的具体做法为:将茶花粉放入100℃水中(花粉∶水=1∶20),搅拌均匀后静置6-2h,倒去上层液,即可。
本发明先将花粉在低温的条件下冷冻,再放在高温蒸汽的环境下解冻,改变了花粉细胞的组织结构,可以提高破壁效果。
接着,本发明采用二氧化碳作为介质类破壁。二氧化碳是一种不活泼的气体,无味、无臭、无毒,安全性好,对环境无污染。经过超临界二氧化碳处理后的茶花粉从外观看颗粒仍保持原有的颗粒和形状,但体积有所加大。以超临界二氧化碳作为介质进行花粉细胞破壁,超临界二氧化碳渗透到细胞内,很快就达到细胞内外的压力平衡;突然降压导致细胞因胞内外压差较大,剧烈膨胀而发生破裂,从而达到破壁的效果。
本发明的优点是:
本发明饮料中,充分将茶花粉进行破壁处理,释放出花粉中的营养元素;工艺中,先将咖啡和菠菜混合打汁,再煮沸,得到的咖啡汁,不仅具备咖啡浓浓的香味,还具备了更多的营养成分,使得饮料的保健功能更多。
具体实施方式:
一种咖啡香味茶花粉饮料,各原料组分之间的重量配比为:茶花粉8、咸鱼4、梧桐叶2、鲜白菜芯粉3、玫瑰茄干花萼粉2、菠菜5、咖啡豆5、蜂蜜6、五味子提取液0.2、葡萄糖0.08、黄原胶0.006、柠檬酸0.08、乙基麦芽酚0.004、水85。
一种咖啡香味茶花粉饮料的制备工艺,依次按照以下步骤进行:
一、将咸鱼和梧桐叶混合,加入20-30倍的水,大火炖开后,捞出咸鱼,在咸鱼表面上撒上鲜白菜芯粉和玫瑰茄干花萼粉,冷却后干燥粉碎,得到咸鱼粉;
二、将咖啡豆和菠菜混合,加入2-5倍的水打浆,再放在煮锅中煮沸,冷却后,过滤,得到咖啡汁;
三、将茶花粉依次进行脱臭、脱敏和除杂处理;
四、将上一步骤得到的茶花粉置于-50—-40℃的冷冻温度下冷冻10-20小时后,放在120-150℃的蒸汽环境中解冻1-3小时;解冻后将茶花粉真空干燥,控制水分含量在4%~10%,然后放入超临界二氧化碳萃取装置的萃取釜中,控制二氧化碳温度30-40℃,控制萃取釜压力分别在30-60MPa,作用10min,打开排气阀迅速排空二氧化碳,收集破壁茶花粉;
五、将茶花粉、咸鱼粉、咖啡汁、蜂蜜、五味子提取液、葡萄糖、黄原胶、柠檬酸、乙基麦芽酚和水按规定的配方配料顺序混合调配成浆料,用双联过滤器进行过滤;
六、将上一步骤调配好的浆料依次在15~25MPa和35~45MPa的条件下均质2次;
七、将均质后的浆料经杀菌、灌装后得到咖啡香味茶花粉饮料。
一种咖啡香味茶花粉饮料的制备工艺,所述脱臭、脱敏的具体做法为:将茶花粉放入100℃水中(花粉∶水=1∶20),搅拌均匀后静置6-2h,倒去上层液,即可。
Claims (3)
1.一种咖啡香味茶花粉饮料,其特征在于:各原料组分之间的重量配比为:茶花粉6-10、薏仁、大豆汁、花生汁、抹茶粉、金钱菇、蜂蜜3-9、五味子提取液0.1-0.3、葡萄糖0.06-0.1、黄原胶0.005-0.008、柠檬酸0.05-0.09、乙基麦芽酚0.003-0.005、水80-90。
2.根据权利要求1所述的一种咖啡香味茶花粉饮料的制备工艺,其特征在于:依次按照以下步骤进行:
一、将咸鱼和梧桐叶混合,加入20-30倍的水,大火炖开后,捞出咸鱼,在咸鱼表面上撒上鲜白菜芯粉和玫瑰茄干花萼粉,冷却后干燥粉碎,得到咸鱼粉;
二、将咖啡豆和菠菜混合,加入2-5倍的水打浆,再放在煮锅中煮沸,冷却后,过滤,得到咖啡汁;
三、将茶花粉依次进行脱臭、脱敏和除杂处理;
四、将上一步骤得到的茶花粉置于-50—-40℃的冷冻温度下冷冻10-20小时后,放在120-150℃的蒸汽环境中解冻1-3小时;解冻后将茶花粉真空干燥,控制水分含量在4%~10%,然后放入超临界二氧化碳萃取装置的萃取釜中,控制二氧化碳温度30-40℃,控制萃取釜压力分别在30-60MPa,作用10min,打开排气阀迅速排空二氧化碳,收集破壁茶花粉;
五、将茶花粉、咸鱼粉、咖啡汁、蜂蜜、五味子提取液、葡萄糖、黄原胶、柠檬酸、乙基麦芽酚和水按规定的配方配料顺序混合调配成浆料,用双联过滤器进行过滤;
六、将上一步骤调配好的浆料依次在15~25MPa和35~45MPa的条件下均质2次;
七、将均质后的浆料经杀菌、灌装后得到咖啡香味茶花粉饮料。
3.根据权利要求2所述的一种咖啡香味茶花粉饮料的制备工艺,其特征在于:所述脱臭、脱敏的具体做法为:将茶花粉放入100℃水中(花粉∶水=1∶20),搅拌均匀后静置6-2h,倒去上层液,即可。
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CN1883514A (zh) * | 2006-06-07 | 2006-12-27 | 中国农业科学院蜜蜂研究所 | 蜂花粉营养口服液及其制备方法 |
CN101268815A (zh) * | 2008-02-26 | 2008-09-24 | 中国农业科学院蜜蜂研究所 | 蜂花粉超临界二氧化碳破壁方法 |
CN101449848A (zh) * | 2007-12-31 | 2009-06-10 | 青岛大学医学院附属医院 | 蜂花粉饮料及其制备方法 |
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CN1883514A (zh) * | 2006-06-07 | 2006-12-27 | 中国农业科学院蜜蜂研究所 | 蜂花粉营养口服液及其制备方法 |
CN101449848A (zh) * | 2007-12-31 | 2009-06-10 | 青岛大学医学院附属医院 | 蜂花粉饮料及其制备方法 |
CN101268815A (zh) * | 2008-02-26 | 2008-09-24 | 中国农业科学院蜜蜂研究所 | 蜂花粉超临界二氧化碳破壁方法 |
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WO2023195410A1 (ja) * | 2022-04-08 | 2023-10-12 | サントリーホールディングス株式会社 | 飲料の製造方法 |
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