CN105231206A - 一种黑加仑风味果汁谷物饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种黑加仑风味果汁谷物饮料及其制备方法,是由苦荞、黑加仑、木瓜、黑木耳、沙棘果、释迦果、肉桂粉、甜杏仁粉、绿萼梅等原料组成。本发明有益效果为:本发明主料中的黑加仑不仅香甜可口,诱人食欲,而且富含维生素、糖类、有机酸等成分,具有延缓衰老、增强机体抗病能力的作用,是一种营养健康的水果,以苦荞、黑加仑、木瓜为主料制成的饮料口感顺滑、香甜诱人、营养健康。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种谷物饮料及其制备方法。
背景技术
我国传统饮食习惯是以植物性食物为主,然而随着物质的丰富、人们生活水平的提高,健康的饮食结构被破坏,食用了过多的糖类、脂肪,增加了心脑血管疾病、高血脂、高血压等疾病的患病风险。因此调整饮食结构,增加对粗粮谷物、鲜果蔬菜等健康食物的摄取成为现今不可阻挡的趋势。苦荞作为一种具有食疗保健功效的粗粮谷物,具有广阔的发展应用前景。苦荞能降血糖、降血脂、软化血管、保护心脑血管健康、清除自由基、延缓衰老、健脾养胃、宁心安神、减脂、美容、抗肿瘤等作用,具有多种养生保健功效。本发明以苦荞为主要原材料,添加多种健康有益食材,开发出了香甜可口,营养丰富的谷物饮品,以满足人们对健康饮品日益增长的需求。
发明内容
本发明的目的是在于提供一种黑加仑风味果汁谷物饮料及其制备方法,提高农产品的附加价值,且为人们提供更多样的选择。
为解决这一问题,本发明所采取的技术方案为:黑加仑风味果汁谷物饮料由以下重量份的原料组成:苦荞350-360、黑加仑46-48、木瓜20-21、黑木耳7-8、沙棘果11-12、释迦果15-16、肉桂粉1-2、甜杏仁粉9-10、绿萼梅3-4、水适量。
本发明的黑加仑风味果汁谷物饮料制备过程按以下步骤进行:
(1)黑加仑、木瓜、沙棘果、释迦果取果肉,绿萼梅加适量水煮制30-40分钟,滤去残渣,苦荞、黑木耳洗净,加适量水一同煮制2-3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为50℃-55℃,时间为25-30分钟,第二次糊化温度为80℃-85℃,时间为8-10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在65℃-70℃条件下酶解35-40分钟,调节pH5.0-5.2,再添加0.04g/100ml的葡萄糖淀粉酶处理50-55分钟;
(4)将酶解处理后的原料与500-600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃-65℃条件下均质两次,第1次均质压力为40-45MPa,第2次均质压力为30-35MPa。
(5)杀菌处理后分瓶灌装,在6℃-10℃温度条件下存放即可。
本发明的有益效果:本发明主料中的黑加仑不仅香甜可口,诱人食欲,而且富含维生素、糖类、有机酸等成分,具有延缓衰老、增强机体抗病能力的作用,是一种营养健康的水果,以苦荞、黑加仑、木瓜为主料制成的饮料口感顺滑、香甜诱人、营养健康。
具体实施方式
黑加仑风味果汁谷物饮料,由以下重量份(千克)的原料组成:
苦荞360、黑加仑48、木瓜20、黑木耳8、沙棘果12、释迦果15、肉桂粉1、甜杏仁粉9、绿萼梅4、水适量。
制备方法,包括如下步骤:
(1)黑加仑、木瓜、沙棘果、释迦果取果肉,绿萼梅加适量水煮制30分钟,滤去残渣,苦荞、黑木耳洗净,加适量水一同煮制3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为55℃,时间为20分钟,第二次糊化温度为85℃,时间为8分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在70℃条件下酶解35分钟,调节pH5.2,再添加0.04g/100ml的葡萄糖淀粉酶处理50分钟;
(4)将酶解处理后的原料与500倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为65℃条件下均质两次,第1次均质压力为45MPa,第2次均质压力为30MPa;
(5)杀菌处理后分瓶灌装,在6℃温度条件下存放即可。
Claims (2)
1.一种黑加仑风味果汁谷物饮料,其特征在于,由以下重量份的原料组成:苦荞350-360、黑加仑46-48、木瓜20-21、黑木耳7-8、沙棘果11-12、释迦果15-16、肉桂粉1-2、甜杏仁粉9-10、绿萼梅3-4、水适量。
2.根据权利要求l所述的黑加仑风味果汁谷物饮料的制备方法,其特征在于包括如下步骤:
(1)黑加仑、木瓜、沙棘果、释迦果取果肉,绿萼梅加适量水煮制30-40分钟,滤去残渣,苦荞、黑木耳洗净,加适量水一同煮制2-3小时,冷凉后加适量水打磨成浆液,过滤得预处理原浆;
(2)将预处理原浆与其他剩余成分加适量水混合均匀后进行糊化处理,第一次糊化温度为50℃-55℃,时间为25-30分钟,第二次糊化温度为80℃-85℃,时间为8-10分钟,经两次糊化后谷香更加浓郁;
(3)加入0.02g/100mLα-淀粉酶在65℃-70℃条件下酶解35-40分钟,调节pH5.0-5.2,再添加0.04g/100ml的葡萄糖淀粉酶处理50-55分钟;
(4)将酶解处理后的原料与500-600倍量的水混合均匀,添加稳定剂形成悬浊液,稳定剂的成分为黄原胶与瓜尔豆胶,比例为1:4,总用量为0.15%,在温度为60℃-65℃条件下均质两次,第1次均质压力为40-45MPa,第2次均质压力为30-35MPa;
(5)杀菌处理后分瓶灌装,在6℃-10℃温度条件下存放即可。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102178313A (zh) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | 苦荞营养保健饮料 |
CN102524887A (zh) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | 青稞谷物饮料的制作方法 |
CN104939253A (zh) * | 2015-06-12 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种马蹄香甜燕麦饮料及其制备方法 |
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CN102178313A (zh) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | 苦荞营养保健饮料 |
CN102524887A (zh) * | 2011-12-27 | 2012-07-04 | 青海省农林科学院 | 青稞谷物饮料的制作方法 |
CN104939253A (zh) * | 2015-06-12 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种马蹄香甜燕麦饮料及其制备方法 |
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