CN105231218A - 一种白果复合发酵饮料的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种白果复合发酵饮料的加工方法，属于饮料加工领域。其特征在于：采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程。有益效果：本发明产品呈灰褐色，口感细腻滑嫩，酸甜适口，具有白果特有的清香风味。本产品不仅营养丰富，有利于人体对食物进行消化和吸收，还具有滋阴养颜，抗衰老之功效,操作简单，易于实施，是一种美味健康、自然纯正的绿色饮品。
Description
技术领域
本发明涉及一种饮料的加工方法，尤其是涉及一种白果复合发酵饮料的加工方法。
背景技术
白果除含有淀粉、蛋白质、脂肪、糖类之外，还含有维生素C、核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素以及白果酸、白果酚、五碳多糖，脂固醇等成分，营养丰富，而且对于益肺气、治咳喘、止带虫、缩小便、平皴皱、护血管、增加血流量、带下、白浊等疾病具有良好的医用效果和食疗作用。
白果的作用：白果具有抗衰老的本领。经常食用白果果，可以滋阴养颜抗衰老，扩张微血管，促进血液循环，使人肌肤、面部红润，精神焕发，延年益寿，是老幼皆宜的保健食品和款待国宾上客的特制佳肴。种仁中的黄酮甙、苦内脂对脑血栓、老年性痴呆、高血压、高血脂、冠心病、动脉硬化、脑功能减退等疾病还具有特殊的预防和治疗效果。
白果营养价值高、功效多，加工成白果复合发酵饮料可实现对白果的综合利用，便于储存，提高其营养价值和经济价值。
发明内容
本发明的目的是提供一种白果复合发酵饮料的加工方法，同时也为白果的深加工提供了一条有效途径。
本发明解决其技术问题所采取的技术方案是：
一种白果复合发酵饮料的加工方法，其特征在于：采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程，具体操作步骤为：
（1）白果处理：将白果、莲子、红枣研磨粉碎，用55℃热水浸泡，浸泡时间15小时，促使其有效成分大量浸出；
（2）杀菌：将浸提液在100℃进行巴氏杀菌5-10分钟，杀菌后立刻冷却至38℃；
（3）发酵：先配制由40%乳糖和6%脱脂奶粉组成的发酵液，按发酵液3%的量加入已制好备用的生产用发酵剂中，加入乳酸菌，在发酵罐中进行缺氧发酵，温度保持在23-25℃，发酵时间为12小时，直至pH值为5.6时停止，立即冷却；
（4）过滤、调配：将发酵液滤过去渣，在发酵液中加入适量的牛奶、麦芽香精、山梨酸钾、葛粉、草莓浆、桂花粉和果胶，搅拌均匀；
（5）均质、杀菌：将调配好的饮料在均质机中以3.6兆帕压力均质，再采用巴氏杀菌，在112℃下杀菌2-5分钟；
（6）灌装：将杀菌后的饮料在4-6℃条件下冷却，灌装即为成品。
有益效果：本发明产品呈灰褐色，口感细腻滑嫩，酸甜适口，具有白果特有的清香风味。本产品不仅营养丰富，有利于人体对食物进行消化和吸收，还具有滋阴养颜，抗衰老之功效,操作简单，易于实施，是一种美味健康、自然纯正的绿色饮品。
具体实施方式
实施例1：
一种白果复合发酵饮料的加工方法，具体操作步骤为：
（1）白果处理：将白果、莲子、何首乌研磨粉碎，用85℃热水浸泡，浸泡时间10小时，促使其有效成分大量浸出；
（2）杀菌：将浸提液在85℃进行巴氏杀菌20分钟，杀菌后立刻冷却至45℃；
（3）发酵：先配制由15%果糖和3%全脂奶粉组成的发酵液，按发酵液1%的量加入已制好备用的生产用发酵剂中，加入乳酸菌，在发酵罐中进行缺氧发酵，温度保持在32℃，发酵时间为10小时，直至pH值为4.5时停止，立即冷却；
（4）过滤、调配：将发酵液滤过去渣，在发酵液中加入适量的浓缩蛋黄果汁、柠檬香精、苯甲酸钠、紫菀粉和海藻酸钠，搅拌均匀；
（5）均质、杀菌：将调配好的饮料在均质机中以4.5兆帕压力均质，再采用巴氏杀菌，在98℃下杀菌10分钟；
（6）灌装：将杀菌后的饮料在2-4℃条件下冷却，灌装即为成品。
实施例2：
一种白果复合发酵饮料的加工方法，具体操作步骤为：
（1）白果处理：将白果、莲子、五味子、杏仁研磨粉碎，用95℃热水浸泡，浸泡时间8小时，促使其有效成分大量浸出；
（2）杀菌：将浸提液在100℃进行巴氏杀菌5分钟，杀菌后立刻冷却至40℃；
（3）发酵：先配制由25%蛋白糖和2%脱脂奶粉组成的发酵液，按发酵液5%的量加入已制好备用的生产用发酵剂中，加入乳酸菌，在发酵罐中进行缺氧发酵，温度保持在28-32℃，发酵时间为12小时，直至pH值为5时停止，立即冷却；
（4）过滤、调配：将发酵液滤过去渣，在发酵液中加入适量的浓缩菠萝蜜汁、桂花浸膏、苯甲酸钠、薏苡仁粉和明胶，搅拌均匀；
（5）均质、杀菌：将调配好的饮料在均质机中以8.9兆帕压力均质，再采用巴氏杀菌，在121℃下杀菌1分钟；
（6）灌装：将杀菌后的饮料在5℃条件下冷却，灌装即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种白果复合发酵饮料的加工方法，其特征在于：采用原料处理→发酵→冷却→过滤→调配→均质→杀菌→灌装→成品的加工工艺流程，具体操作步骤为：
（1）白果处理：将白果、莲子、红枣研磨粉碎，用55℃热水浸泡，浸泡时间15小时，促使其有效成分大量浸出；
（2）杀菌：将浸提液在100℃进行巴氏杀菌5-10分钟，杀菌后立刻冷却至38℃；
（3）发酵：先配制由40%乳糖和6%脱脂奶粉组成的发酵液，按发酵液3%的量加入已制好备用的生产用发酵剂中，加入乳酸菌，在发酵罐中进行缺氧发酵，温度保持在23-25℃，发酵时间为12小时，直至pH值为5.6时停止，立即冷却；
（4）过滤、调配：将发酵液滤过去渣，在发酵液中加入适量的牛奶、麦芽香精、山梨酸钾、葛粉、草莓浆、桂花粉和果胶，搅拌均匀；
（5）均质、杀菌：将调配好的饮料在均质机中以3.6兆帕压力均质，再采用巴氏杀菌，在112℃下杀菌2-5分钟；
（6）灌装：将杀菌后的饮料在4-6℃条件下冷却，灌装即为成品。
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