CN105146666B - 一种补充b族维生素的固体饮料及其制备方法 - Google Patents
一种补充b族维生素的固体饮料及其制备方法 Download PDFInfo
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- CN105146666B CN105146666B CN201510491103.7A CN201510491103A CN105146666B CN 105146666 B CN105146666 B CN 105146666B CN 201510491103 A CN201510491103 A CN 201510491103A CN 105146666 B CN105146666 B CN 105146666B
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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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
- 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
Abstract
本发明涉及一种补充B族维生素的固体饮料及其制备方法,其特征在于,各组分按重量百分比计为:食用葡萄糖75%~80%,果蔬饮品14%~18%,酵母浸出物3%~6%,柠檬酸0%~2%,乙酰磺胺酸钾0.05%~0.2%,烟酸0.02%~0.04%,维生素B20.0010%~0.0020%,维生素B60.0010%~0.0020%,维生素B10.0010%~0.0020%,泛酸钙0.003%~0.009%,维生素B120.000001%~0.000009%。本发明原料配比简单合理,各原料的功效相辅相成,原料中酵母营养丰富,蛋白质含量高。添加多种B族维生素,VB作用更显著,可以长期服用。
Description
技术领域
本发明属于饮料制备领域,具体而言涉及一种固体饮料,尤其是涉及一种补充B族维生素的固体饮料及其制备方法。
背景技术
维生素B族有十二种以上,被世界一致公认的有九种,全是水溶性维生素,在体内滞留的时间只有数小时,必须每天补充。B族是所有人体组织必不可少的营养素,是食物释放能量的关键。全是辅酶,参与体内糖、蛋白质和脂肪的代谢,因此被列为一个家族。维生素B族的作用是相辅相成的,单独摄取任何一种或其中之数种,只会增加其他未补充维生素B的需要量,使摄取不足的部分因为缺乏而造成身体异常,反而弄巧成拙。维生素B族是个庞大的家族,这些家族成员必须同时发挥作用,这种现象叫维生素B族共融现象。
维生素B族对于维护人体健康、预防及治疗多种疾病都有着重要的作用。维生素B1(硫胺素)是糖代谢中辅羧酶的重要组成成分。主要维持碳水化合物的正常代谢,能增进食欲,维持神经正常活动。维生素B1摄入不足时,轻者表现为肌肉乏力、精神淡漠和食欲减退,重者得脚气病。主要累及神经系统、心血管系统和水肿及浆液渗出,临床以神经型为主称为干型脚气病,以水肿和心脏症状为主称为湿型脚气病。以急性心脏病变为主者称为脚气性心脏病,重病者可引起心脏功能失调、心律衰竭和精神失常。维生素B2(核黄素)参与体内生物氧化与能量生成。参与体内氧化还原反应和能量生成,参与色氨酸转变为烟酸、维生素B2转变为磷酸吡哆醛的过程,参与体内的抗氧化防御系统,提高机体对环境应激适应能力。缺乏:可导致物质代谢紊乱,表现为唇炎、口角炎、舌炎、阴囊皮炎、脂溢性皮炎等症状。核黄素的缺乏会影响维生素B6和烟酸的代谢。由于核黄素缺乏影响铁的吸收,易出现继发性缺铁性贫血。维生素B6(吡哆醇)是机体的中很多酶系统的辅酶,参与氨基酸的脱羧作用、转氨基作用、色氨酸的合成、含硫氨基酸的代谢、氨基酮戊酸形成和不饱和脂肪酸的代谢。帮助糖原子由肝脏和肌肉中释放能量,参与烟酸的形成,氨基酸的运输等。同时具有抑制呕吐、促进发育等功能。缺乏:引起呕吐、抽筋等症状。单纯维生素B6缺乏比较少见,一般伴有多种B族维生素摄入不足的表现,临床有口炎、口唇干裂、舌炎、易激动、抑郁等症状。维生素B12(氰钴胺)又称钴胺素,是人体内唯一含金属的维生素。以辅酶形式参与体内一碳单位的代谢。可以通过增加叶酸的利用率影响核酸和蛋白质的合成,从而促进红血球的发育和成熟。维生素B12还参与胆碱的合成,缺少胆碱会影响脂肪代谢,产生脂肪肝。缺乏:引起巨幼红细胞贫血、神经系统损害和高同型半胱氨酸血症。维生素B族必须每天补充。因为维生素B族属水溶性维生素,多余的维生素B族不会贮藏于体内,而会完全排出体外。维生素B族之间有协同作用,也就是说,一次摄取全部B族的维生素,要比分别摄取效果更好。维生素B1、B2、B6按1:1:1的比率摄取,协同作用效果更好。在日常生活中,由于各种各样的不良饮食习惯,使一些人容易造成维生素B族缺乏,如食用精米及过分焖、煎、炸、煲等烹调手段,这都会导致大量宝贵维生素B族的流失。
酵母营养丰富,蛋白质含量高,含有丰富的B族维生素。本产品添加多种B族维生素,VB作用更显著,同时由于VB是水溶性的,长期服用不容易堆积,可以长期服用;另外添加天然无添加剂的水果粉,在口感上比市场上的营养补充剂更显优势。
发明内容
本发明的目的在于克服现有技术的不足而提供一种不添加色素、防腐剂并且含有丰富的B族维生素的固体饮料。
本发明主要原料选用生物中心产品—酵母浸出物,添加适量的B族维生素、VC、水果粉和添加剂等辅料制成,补充人体需要的B族维生素。
本发明的技术方案是:一种补充B族维生素的固体饮料,其特征在于,各组分按重量百分比计为:
所述果蔬饮品的种类包括有水蜜桃饮品,香橙饮品,蓝莓饮品,菠萝饮品。
进一步的,所述酵母浸出物为膏状。
所述的一种补充B族维生素的固体饮料的制备方法,包括以下步骤:
a)调配浸膏:将膏状的酵母浸出物加水稀释至干固物含量占重量百分比为45%~55%;
b)混合:按照权利要求1中的重量百分比称取食用葡萄糖、果蔬饮品(固体饮料)、柠檬酸、乙酰磺胺酸钾、烟酸、维生素B2(核黄素)、维生素B6(盐酸吡哆醇)、维生素B1(盐酸硫胺)、泛酸钙、维生素B12(氰钴胺)混合至均匀,得到混合粉;
c)制粒:将步骤a)制得的浸膏和步骤b)制得的混合粉按照1:8~11的重量比搅拌混合制成软材;
d)筛选:将步骤c)制得的软材用20目筛制粒,得到湿颗粒;
e)干燥:将步骤d)中制得的湿颗粒转入干燥机内,在60℃下干燥20~30分钟,得到干燥颗粒;
f)整粒:将步骤e)中制得的干燥颗粒用20目筛和100目筛进行过筛,收集可过20筛及不能通过100目筛的颗粒;
g)包装:将步骤f)得到的颗粒按包装要求分别进行内包和外包,做好标识,入库。
一种补充B族维生素的固体饮料的制备方法,其特征在于,步骤e)中制得干燥颗粒的水分重量百分比为<3%。
上述技术方案中的酵母浸出物的制备方法,其特征在于,包括以下步骤:
A)酵母乳液的制备按照重量百分比将35BX甘蔗糖蜜酸化液20~30%、硫酸铵0.15~0.25%、磷酸0.3~1%、蛋氨酸3~6ppm、生物素1~2ppm、自来水69%放入培养基中,混合溶解后经121℃消毒30min,冷却后加入VB11~6ppm、VB60.2~1ppm,肌醇0.2-1ppm,之后将已培养好的酿酒酵母菌种接入培养基;在通风的条件下、连续加入酸化液,营养液和工艺水,用氨水调节发酵液的pH值使之在要求范围内(pH4.0~4.8),用冷水维持30~34℃发酵温度,使酵母生长繁殖,发酵时间为22~24小时,流加满后,发酵液从发酵罐溢流管连续流入后熟罐,然后泵去分离,获得酵母乳液;
B)自溶调节乳液浓度至10~15%,保持温度在50~55℃,PH在4.8~5.2,加入自溶促进剂,放置于储罐内进行间歇性搅拌,每小时分3~8次搅拌,总共15min,使得细胞壁结构松散,胞内容物充分析出;
C)酶解待自溶完成后添加0.8~2.5‰木瓜蛋白酶,酶解4~6h后加入1~3‰酵母抽提酶,保持PH在5.0~6.0,在52~55℃下,酶解20~27h,后升温至60~65℃,酶解10~17h,在整个酶解过程中,进行间歇性搅拌,每小时分3~8次搅拌,总共15min,得到产物;
D)灭酶将步骤C)中的产物放入加热器中,调节温度至80~90℃,加热15~30min进行灭酶,得到灭酶后产物;
E)分段沉析在步骤D)中得到的灭酶后产物中先加入40%的氢氧化钠或柠檬酸颗粒调节pH至5.0,保温1~3h;再用40%氢氧化钠或柠檬酸颗粒调pH至6.0,保温1~3h,使得灭酶后产生的变性蛋白、酶解过程产生的不溶物(磷酸铵镁)等物质完全析出,可通过离心去除。
F)离心分离将步骤E)中得到的产物放入离心机进行离心分离,去除杂质和不溶物;
G)真空浓缩将步骤F)中得到的产物放入蒸发器,蒸发3h~5h得到酵母浸出物膏状物质;
上述技术方案中的促进剂的成分中包括了3~5%食盐、3~5%乙酸乙酯以及1~2‰酵母破壁酶。
酿酒酵母的接入量为培养基体积的5%~10%。
本发明具有以下优点:
(1)原料配比简单合理,各原料的功效相辅相成,原料中酵母营养丰富,蛋白质含量高,酵母中的B族维生素一般都以磷酸酯类形式存在,容易被人体吸收。
(2)不添加色素、防腐剂,添加多种B族维生素,VB作用更显著,同时由于VB是水溶性的,长期服用不容易堆积,可以长期服用。
(3)添加天然无添加剂的水果粉,在口感上比市场上的营养补充剂更显优势。
附图说明
图1是本发明的生产工艺流程图。
具体实施方式
下面结合实施例对本发明作进一步的说明。但本发明的保护范围不能认为仅局限于下述具体实施方式。在不脱离本发明的基本构思的前提下,所属领域的技术人员据此作出的简单推演或同等替换方案,均属于本发明的保护范围。
实施例1
一种补充B族维生素的固体饮料,按照以下重量取各个组分:
成品产出量1000g,将以上组分混合至均匀,得到混合粉。同时将膏状的酵母浸出物加水稀释至干固物含量占重量百分比为50%。将以上步骤制得的浸膏和制得的混合粉搅拌混合制成软材,之后用20目筛制粒,得到湿颗粒。湿颗粒转入干燥机内,在60℃下干燥25分钟,得到干燥颗粒。然后将干燥颗粒用20目筛和100目筛进行过筛,收集可过20筛及不能通过100目筛的颗粒;最后将符合规格的颗粒按包装要求分别进行内包和外包,做好标识,入库。
实施例2
一种补充B族维生素的固体饮料,按照以下重量取各个组分:
成品产出量1000g,将以上组分混合至均匀,得到混合粉。同时将膏状的酵母浸出物加水稀释至干固物含量占重量百分比为53%。将以上步骤制得的浸膏和制得的混合粉搅拌混合制成软材,之后用20目筛制粒,得到湿颗粒。湿颗粒转入干燥机内,在60℃下干燥28分钟,得到干燥颗粒。然后将干燥颗粒用20目筛和100目筛进行过筛,收集可过20筛及不能通过100目筛的颗粒;最后将符合规格的颗粒按包装要求分别进行内包和外包,做好标识,入库。
实施例3
一种补充B族维生素的固体饮料,按照以下重量取各个组分:
成品产出量1000g,将以上组分混合至均匀,得到混合粉。同时将膏状的酵母浸出物加水稀释至干固物含量占重量百分比为52%。将以上步骤制得的浸膏和制得的混合粉搅拌混合制成软材,之后用20目筛制粒,得到湿颗粒。湿颗粒转入干燥机内,在60℃下干燥22分钟,得到干燥颗粒。然后将干燥颗粒用20目筛和100目筛进行过筛,收集可过20筛及不能通过100目筛的颗粒;最后将符合规格的颗粒按包装要求分别进行内包和外包,做好标识,入库。
实施例4
一种补充B族维生素的固体饮料,按照以下重量取各个组分:
成品产出量1000g,将以上组分混合至均匀,得到混合粉。同时将膏状的酵母浸出物加水稀释至干固物含量占重量百分比为55%。将以上步骤制得的浸膏和制得的混合粉搅拌混合制成软材,之后用20目筛制粒,得到湿颗粒。湿颗粒转入干燥机内,在60℃下干燥26分钟,得到干燥颗粒。然后将干燥颗粒用20目筛和100目筛进行过筛,收集可过20筛及不能通过100目筛的颗粒;最后将符合规格的颗粒按包装要求分别进行内包和外包,做好标识,入库。
Claims (7)
1.一种补充B族维生素的固体饮料,其特征在于,由以下重量百分比的组分制成:
所述酵母浸出物的制备方法包括了以下步骤:
A)酵母乳液的制备:按照重量百分比将35BX甘蔗糖蜜酸化液20~30%、硫酸铵0.15~0.25%、磷酸0.3~1%、蛋氨酸3~6ppm、生物素1~2ppm、自来水69%放入培养基中,混合溶解后经121℃消毒30min,冷却后加入VB1 1~6ppm、VB6 0.2~1ppm,肌醇0.2-1ppm,之后将已培养好的酿酒酵母菌种接入培养基;在通风的条件下、连续加入酸化液,营养液和工艺水,用氨水调节发酵液的pH值至4.0~4.8,用冷水维持30~34℃发酵温度,使酵母生长繁殖,发酵时间为22~24小时,流加满后,发酵液从发酵罐溢流管连续流入后熟罐,然后泵去分离,获得酵母乳液;
B)自溶:调节乳液浓度至10~15%,保持温度在50~55℃,PH在4.8~5.2,加入自溶促进剂,放置于储罐内进行间歇性搅拌,每小时分3~8次搅拌,总共搅拌时间15min,使得细胞壁结构松散,胞内容物充分析出;
C)酶解:待自溶完成后添加0.8~2.5‰木瓜蛋白酶,酶解4~6h后加入1~3‰酵母抽提酶,保持PH在5.0~6.0,在52~55℃下,酶解20~27h,后升温至60~65℃,酶解10~17h,在整个酶解过程中,进行间歇性搅拌,每小时分3~8次搅拌,总共搅拌时间15min,得到产物;
D)灭酶:将步骤C)中的产物放入加热器中,调节温度至80~90℃,加热15~30min进行灭酶,得到灭酶后产物;
E)分段沉析:在步骤D)中得到的灭酶后产物中先加入40%的氢氧化钠或柠檬酸颗粒调节pH至5.0,保温1~3h;再用40%氢氧化钠或柠檬酸颗粒调pH至6.0,保温1~3h,使得灭酶后产生的变性蛋白、酶解过程产生的不溶物完全析出,通过离心去除。
F)离心分离:将步骤E)中得到的产物放入离心机进行离心分离,去除杂质和不溶物;
G)真空浓缩:将步骤F)中得到的产物放入蒸发器,蒸发3h~5h,得到酵母浸出物膏状物质。
2.根据权利要求1所述的一种补充B族维生素的固体饮料,其特征在于,所述果蔬饮品的种类包括水蜜桃饮品,香橙饮品,蓝莓饮品或菠萝饮品。
3.一种制备权利要求1中一种补充B族维生素的固体饮料的方法,其特征在于,包括以下步骤:
a)调配浸膏:将膏状的酵母浸出物加水稀释至干固物含量占重量百分比为45%~55%;
b)混合:按照权利要求1中的重量百分比称取食用葡萄糖、果蔬饮品、柠檬酸、乙酰磺胺酸钾、烟酸、维生素B2、维生素B6、维生素B1、泛酸钙、维生素B12混合至均匀,得到混合粉;
c)制粒:将步骤a)制得的浸膏和步骤b)制得的混合粉按照1:8~11的重量比搅拌混合制成软材;
d)筛选:将步骤c)制得的软材用20目筛制粒,得到湿颗粒;
e)干燥:将步骤d)中制得的湿颗粒转入干燥机内,在60℃下干燥20~30分钟,得到干燥颗粒;
f)整粒:将步骤e)中制得的干燥颗粒用20目筛和100目筛进行过筛,收集可过20筛及不能通过100目筛的颗粒;
g)包装:将步骤f)得到的颗粒按包装要求分别进行内包和外包,做好标识,入库;
所述酵母浸出物的制备方法包括了以下步骤:
A)酵母乳液的制备:按照重量百分比将35BX甘蔗糖蜜酸化液20~30%、硫酸铵0.15~0.25%、磷酸0.3~1%、蛋氨酸3~6ppm、生物素1~2ppm、自来水69%放入培养基中,混合溶解后经121℃消毒30min,冷却后加入VB1 1~6ppm、VB6 0.2~1ppm,肌醇0.2-1ppm,之后将已培养好的酿酒酵母菌种接入培养基;在通风的条件下、连续加入酸化液,营养液和工艺水,用氨水调节发酵液的pH值至4.0~4.8,用冷水维持30~34℃发酵温度,使酵母生长繁殖,发酵时间为22~24小时,流加满后,发酵液从发酵罐溢流管连续流入后熟罐,然后泵去分离,获得酵母乳液;
B)自溶:调节乳液浓度至10~15%,保持温度在50~55℃,PH在4.8~5.2,加入自溶促进剂,放置于储罐内进行间歇性搅拌,每小时分3~8次搅拌,总共搅拌时间15min,使得细胞壁结构松散,胞内容物充分析出;
C)酶解:待自溶完成后添加0.8~2.5‰木瓜蛋白酶,酶解4~6h后加入1~3‰酵母抽提酶,保持PH在5.0~6.0,在52~55℃下,酶解20~27h,后升温至60~65℃,酶解10~17h,在整个酶解过程中,进行间歇性搅拌,每小时分3~8次搅拌,总共搅拌时间15min,得到产物;
D)灭酶:将步骤C)中的产物放入加热器中,调节温度至80~90℃,加热15~30min进行灭酶,得到灭酶后产物;
E)分段沉析:在步骤D)中得到的灭酶后产物中先加入40%的氢氧化钠或柠檬酸颗粒调节pH至5.0,保温1~3h;再用40%氢氧化钠或柠檬酸颗粒调pH至6.0,保温1~3h,使得灭酶后产生的变性蛋白、酶解过程产生的不溶物完全析出,通过离心去除。
F)离心分离:将步骤E)中得到的产物放入离心机进行离心分离,去除杂质和不溶物;
G)真空浓缩:将步骤F)中得到的产物放入蒸发器,蒸发3h~5h,得到酵母浸出物膏状物质。
4.根据权利要求3所述的制备方法,其特征在于,步骤e)中制得的干燥颗粒的水分重量百分比为<3%。
5.根据权利要求3所述的制备方法,其特征在于,所述促进剂的成分中包括了3~5%食盐、3~5%乙酸乙酯以及1~2‰酵母破壁酶。
6.根据权利要求3所述的制备方法,其特征在于,所述不溶物是磷酸铵镁。
7.根据权利要求3所述的制备方法,其特征在于,酿酒酵母的接入量为培养基体积的5%~10%。
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