CN105146664B - 膳食纤维饮料及其制备方法 - Google Patents
膳食纤维饮料及其制备方法 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Abstract
本发明公开了一种膳食纤维饮料及其制备方法，属于食品加工领域。本发明由以下组分组成：新鲜湿豆渣1‑30份、青稞麦麸1‑20份、菊粉0.5‑10份、薰衣草0.5‑3份、秋葵1‑5份、芦荟0.1‑2份、单双甘油脂肪酸酯0.1‑0.5份，蔗糖脂肪酸甘油酯0.1‑0.5份，羧甲基纤维素钠0.01‑0.02份，海藻酸钠0.02‑0.05份，低甲氧基果胶0.02‑0.05份、甜味剂0.01‑3份、酸度调节剂0.01‑0.1份。采用新鲜湿豆渣和青稞麦麸共同制备膳食纤维饮料，解决了因豆渣和青稞麦麸堆积产生的环境污染问题。本发明方法制得的膳食纤维饮料中膳食纤维含量高、品质好，口感佳，稳定性好，不易发生沉淀现象。
Description
技术领域
本发明涉及食品加工技术领域，特别涉及一种膳食纤维饮料及其制备方法。
背景技术
根据溶解性不同，膳食纤维分为水溶性膳食纤维和水不溶性膳食纤维，高品质膳食纤维中水溶性膳食纤维含量应该在10%以上；膳食纤维具有通便、降低血中胆固醇、降低血糖等生理效果，是“第七营养素”，人体每天的推荐膳食纤维摄入量应为25-35g，但现在的人均摄入量远远低于这一水平。
豆渣是大豆制品加工过程中产生的副产物，大豆消耗量和豆渣产出量的重量比接近1:1；豆渣中的主要组成部分是水、膳食纤维、蛋白质、脂肪等；豆渣不加以利用而作为垃圾堆积，造成严重浪费且产生严重的环境问题。
青稞麦麸是青稞米生产过程中产生的副产物，含有丰富的β-葡聚糖，β-葡聚糖是一种功能性多糖，具有降血糖、降血脂、降胆固醇、提高免疫力等作用；同时青稞麦麸也是一种较好的膳食纤维源，并且它的膳食纤维中水溶性的膳食纤维含量较高，品质较好。青稞麦麸不加以利用而作为垃圾堆积，造成严重浪费且产生严重的环境问题。
如何高效利用豆渣、青稞麦麸等副产品，提高其附加值，同时解决环境污染问题是亟待解决的问题。
发明内容
为了高效利用豆渣、青稞麦麸等副产品，以提高其附加值同时解决环境污染问题，本发明提供了一种膳食纤维含量高、品质好，热量低、稳定性好具有降血糖、降血脂、提高免疫力等功效的膳食纤维饮料及其制备方法。
本发明的技术方案为：
一种膳食纤维饮料，按照重量份数计，由以下组分组成：新鲜湿豆渣1-30份、青稞麦麸1-20份、8-500份水、菊粉0.5-10份、薰衣草0.5-3份、秋葵1-5份、芦荟0.1-2份、单双甘油脂肪酸酯0.1-0.5份、蔗糖脂肪酸甘油酯0.1-0.5份、羧甲基纤维素钠0.01-0.02份、海藻酸钠0.02-0.05份、低甲氧基果胶0.02-0.05份、甜味剂0.01-3份、酸度调节剂0.01-0.1份。
作为优选方案，所述甜味剂为白砂糖、低聚果糖、木糖醇、阿斯巴甜、安赛蜜、甜蜜素中的一种或几种。
作为优选方案，所述酸度调节剂为柠檬酸、葡萄糖酸、抗坏血酸、苹果酸中的一种或几种。
所述膳食纤维饮料的制备方法，包括步骤：
1）取1-30份新鲜湿豆渣、清洗除杂的1-20份青稞麦麸以及0.5-3份薰衣草、1-5份秋葵、0.1-2份芦荟，加水、磨碎；
2）加入0.5-10份菊粉、0.1-0.5份单双甘油脂肪酸酯、0.1-0.5份蔗糖脂肪酸甘油酯、0.01-0.02份羧甲基纤维素钠、0.02-0.05份海藻酸钠、0.02-0.05份低甲氧基果胶、0.01-3份甜味剂和0.01-0.1份酸度调节剂，混合均匀后，煮沸1-100min，然后静置0.1-10h；
3）过100-300目筛，然后对溶液进行高压均质处理；
4）灭菌，灌装，得膳食纤维饮料。
其中，新鲜湿豆渣中含水量为70-85%；秋葵、薰衣草和芦荟均为新鲜的，含水量高，易磨碎。磨碎设备为胶体磨、砂轮磨或钢磨。步骤3）过100-300目筛，去除颗粒度大的物质，改善饮料口感。加水量过低煮沸过程中已发生煮糊现象，水量过多不符合生产实际；并需满足最终产品的膳食纤维含量为1%-10%，这是由于人体每天需要摄入膳食纤维的量为25-35g，一个独立包装的饮料含量约为250mL，一个独立包装的饮料提供的膳食纤维量不能超过人体一天所需的膳食纤维摄入量，摄入过多的膳食纤维影响人体对维生素和微量元素的吸收。
作为优选方案，步骤1）中，加水的量满足，水的重量为新鲜豆渣与青稞麦麸总重量的4-10倍。
作为优选方案，步骤2）中，煮沸时间为5-30min，静置时间为1-3h。其中煮沸过程中需不断搅拌；高温使得豆渣中血球凝集素、脂肪氧化酶等物质失活，不良气味减少，达到去害的作用。
作为优选方案，步骤3）中，高压均质时压力为20-80Mpa，均质次数为1-3次。均质使物料更好的混合均一，此外均质具有剪切、爆破作用，可以进一步将膳食纤维细化，使膳食纤维饮料更为均匀稳定。步骤2）中，煮沸完毕，静置，使得膳食纤维等吸水膨胀，这样在均质过程中，更容易爆破。
作为优选方案，步骤4）所得膳食纤维饮料的pH值为4-4.5。在这一范围内，酸度较为适宜，并且膳食纤维饮料在该pH范围内更为稳定。该pH值通过酸度调节剂调节。
豆渣为豆制品加工副产物，蛋白质、脂肪和膳食纤维含量丰富；青稞麦麸为青稞米加工产生的副产物，其中含有丰富的β-葡聚糖和膳食纤维，β-葡聚糖具有降血糖、降血脂、降胆固醇、提高免疫力等作用。
菊粉属于水溶性膳食纤维，是一类天然果聚糖混合物，菊粉具有降低胆固醇，降低血脂，降低血糖的作用，并且它能够调理人体肠胃功能，促进营养物质的吸收，促进矿物元素的吸收和调节肠道菌群平衡；菊粉除增加产品的膳食纤维含量和低聚糖功能，还可以遮掩苦涩的风味，给人柔软的感觉，并使产品风味更浓、质地更好。
秋葵含有丰富的维生素和矿物质，每100克秋葵的嫩果中，约含有4毫克的维生素C、1.03毫克的维生素E以及310微克的胡萝卜素。秋葵中富含的锌和硒等微量元素，对增强人体防癌抗癌能力很有帮助。其次，秋葵嫩果中有黏黏的液体物质，这种黏液含有果胶和黏多糖类等多糖。黏多糖具有增强机体抵抗力，维护人体关节腔里关节膜和浆膜的光滑效果，削减脂类物质在动脉管壁上的堆积，避免肝脏和肾脏中结缔组织萎缩等功效。秋葵可降血脂、补肾、去疲劳等。
薰衣草，可用于治疗心血管功能不全，同时具有降脂作用和催眠作用。
芦荟具有湿润美容、健胃下泄、强心活血、免疫和再生的作用。
各组分相互配伍，营养丰富，且在秋葵、薰衣草、芦荟的作用下，膳食纤维更容易被吸收。
本发明的有益效果为：
采用新鲜湿豆渣和青稞麦麸共同制备膳食纤维饮料，解决了因豆渣和青稞麦麸堆积产生的环境污染问题。
将新鲜豆渣和青稞麦麸进行加工利用，增加了产品附加值。并且制作膳食纤维饮料的工艺和设备相对简单，适宜于工业化生产。
豆渣为豆制品加工副产物，蛋白质、脂肪和膳食纤维含量丰富；青稞麦麸为青稞米加工产生的副产物，其中含有丰富的β-葡聚糖和膳食纤维，β-葡聚糖具有降血糖、降血脂、降胆固醇、提高免疫力等作用。
菊粉含大量水溶性膳食纤维，增加了饮料中膳食纤维的含量；在薰衣草、秋葵和芦荟配合下，本发明饮料中的各种膳食纤维更容易被吸收利用。
本发明方法制得的膳食纤维饮料中膳食纤维含量高、品质好，口感佳，稳定性好，不易发生沉淀现象。
具体实施方式
实施例1
一种膳食纤维饮料，由以下组分组成：新鲜湿豆渣20kg、青稞麦麸5kg、水150kg、菊粉5kg、薰衣草1.5kg、秋葵3kg、芦荟1kg、单双甘油脂肪酸酯0.3kg、蔗糖脂肪酸甘油酯0.3kg、羧甲基纤维素钠0.015kg、海藻酸钠0.03kg、低甲氧基果胶0.03kg、安赛蜜1kg、葡萄糖酸0.05kg。
所述膳食纤维饮料的制备方法，包括步骤：
1）取20kg新鲜湿豆渣、清洗除杂的5kg青稞麦麸以及1.5kg薰衣草、3kg秋葵、1kg芦荟，加150kg水、磨碎；
2）加入5kg菊粉、0.3kg单双甘油脂肪酸酯，0.3kg蔗糖脂肪酸甘油酯、0.015kg羧甲基纤维素钠、0.03kg海藻酸钠、0.03kg低甲氧基果胶、1kg安赛蜜和0.05kg葡萄糖酸，混合均匀后，煮沸20min，然后静置3h；
3）过200目筛，然后对溶液进行高压均质处理；高压均质时压力为60Mpa，均质次数为2次；
4）灭菌，灌装，得膳食纤维饮料。所得膳食纤维饮料的pH值为4.2。
实施例2
一种膳食纤维饮料，由以下组分组成：新鲜湿豆渣30kg、青稞麦麸20kg、水200kg、菊粉1kg、薰衣草0.5kg、秋葵5kg、芦荟0.1kg、单双甘油脂肪酸酯0.1kg、蔗糖脂肪酸甘油酯0.5kg、羧甲基纤维素钠0.02kg、海藻酸钠0.02kg、低甲氧基果胶0.05kg、白砂糖1kg、安赛蜜0.05kg、柠檬酸0.1kg。
所述膳食纤维饮料的制备方法，包括步骤：
1）取30kg新鲜湿豆渣、清洗除杂的20kg青稞麦麸以及0.5kg薰衣草、5kg秋葵、0.1kg芦荟，加200kg水、磨碎；
2）加入1kg菊粉、0.1kg单双甘油脂肪酸酯、0.5kg蔗糖脂肪酸甘油酯、0.02kg羧甲基纤维素钠、0.02kg海藻酸钠、0.05kg低甲氧基果胶、1kg白砂糖、0.05kg安赛蜜和0.1kg柠檬酸，混合均匀后，煮沸30min，然后静置1h；
3）过200目筛，然后对溶液进行高压均质处理；高压均质时压力为80Mpa，均质次数为1次；
4）灭菌，灌装，得膳食纤维饮料。所得膳食纤维饮料的pH值为4.5。
实施例3
一种膳食纤维饮料，由以下组分组成：新鲜湿豆渣15kg、青稞麦麸10kg、水120kg、菊粉2kg、薰衣草2kg、秋葵3kg、芦荟2kg、单双甘油脂肪酸酯0.5kg、蔗糖脂肪酸甘油酯0.1kg、羧甲基纤维素钠0.01kg、海藻酸钠0.02kg、低甲氧基果胶0.02kg、木糖醇2kg、抗坏血酸0.07kg。
所述膳食纤维饮料的制备方法，包括步骤：
1）取15kg新鲜湿豆渣、清洗除杂的10kg青稞麦麸以及2kg薰衣草、3kg秋葵、2kg芦荟，加120kg水、磨碎；
2）加入2kg菊粉、0.5kg单双甘油脂肪酸酯，0.1kg蔗糖脂肪酸甘油酯、0.01kg羧甲基纤维素钠、0.02kg海藻酸钠、0.02kg低甲氧基果胶、2kg木糖醇和0.07kg抗坏血酸，混合均匀后，煮沸10min，然后静置4h；
3）过300目筛，然后对溶液进行高压均质处理；高压均质时压力为40Mpa，均质次数为3次；
4）灭菌，灌装，得膳食纤维饮料。所得膳食纤维饮料的pH值为4.0。
Claims (6)
1.一种膳食纤维饮料，其特征在于，按照重量份数计，由以下组分制成：新鲜湿豆渣1-30份、青稞麦麸1-20份、8-500份水、菊粉0.5-10份、薰衣草0.5-3份、秋葵1-5份、芦荟0.1-2份、单双甘油脂肪酸酯0.1-0.5份、蔗糖脂肪酸甘油酯0.1-0.5份、羧甲基纤维素钠0.01-0.02份、海藻酸钠0.02-0.05份、低甲氧基果胶0.02-0.05份、甜味剂0.01-3份、酸度调节剂0.01-0.1份；
所述膳食纤维饮料的制备方法，包括步骤：1）取1-30份新鲜湿豆渣、清洗除杂的1-20份青稞麦麸以及0.5-3份薰衣草、1-5份秋葵、0.1-2份芦荟，加水、磨碎；
2）加入0.5-10份菊粉、0.1-0.5份单双甘油脂肪酸酯、0.1-0.5份蔗糖脂肪酸甘油酯、0.01-0.02份羧甲基纤维素钠、0.02-0.05份海藻酸钠、0.02-0.05份低甲氧基果胶、0.01-3份甜味剂和0.01-0.1份酸度调节剂，混合均匀后，煮沸1-100min，然后静置0.1-10h；
3）过100-300目筛，然后对溶液进行高压均质处理；
4）灭菌，灌装，得膳食纤维饮料；步骤4）所得膳食纤维饮料的pH值为4-4.5。
2.如权利要求1所述膳食纤维饮料，其特征在于：所述甜味剂为白砂糖、低聚果糖、木糖醇、阿斯巴甜、安赛蜜、甜蜜素中的一种或几种。
3.如权利要求1或2所述膳食纤维饮料，其特征在于：所述酸度调节剂为柠檬酸、葡萄糖酸、抗坏血酸、苹果酸中的一种或几种。
4.如权利要求1所述膳食纤维饮料的制备方法，其特征在于：步骤1）中，加水的量满足，水的重量为新鲜豆渣与青稞麦麸总重量的4-10倍。
5.如权利要求1所述膳食纤维饮料的制备方法，其特征在于：步骤2）中，煮沸时间为5-30min，静置时间为1-3h。
6.如权利要求1所述膳食纤维饮料的制备方法，其特征在于：步骤3）中，高压均质时压力为20-80Mpa，均质次数为1-3次。
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| CN104855515A (zh) * | 2015-05-21 | 2015-08-26 | 秦廷廷 | 一种秋葵酸奶及其制作方法 |
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