CN105231233A - 一种沙棘果风味的谷物饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种沙棘果风味的谷物饮料及其制备方法，是由苦荞、沙棘果、葛根、大麦胚芽、西番莲、雪梨、芒果、黑豆、马齿苋、芦荟、紫甘蓝、番茄、枇杷叶等原料组成。本发明有益效果为：本发明中的沙棘果维生素种类和含量均非常丰富，同时还具有生津止渴、健脾养胃、抗衰老的保健功效，与同样具有营养丰富、保健养生的苦荞、葛根等食材制成饮料，不仅保存了大部分的营养，而且香浓可口，适宜大众人群饮用。
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沙棘果风味的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：沙棘果风味的谷物饮料由以下重量份的原料组成：苦荞210-220、沙棘果32-33、葛根17-18、大麦胚芽4-5、西番莲13-14、雪梨20-21、芒果9-10、黑豆15-16、马齿苋8-9、芦荟4-5、紫甘蓝11-12、番茄2-3、枇杷叶4-5、水适量。
本发明的沙棘果风味的谷物饮料制备过程按以下步骤进行：
（1）沙棘果、西番莲、雪梨、芦荟、芒果取果肉，枇杷叶洗净加适量水煮制20-30分钟，滤去残渣，苦荞、葛根、大麦胚芽、黑豆、马齿苋、紫甘蓝、番茄洗净，加适量水煮制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的葡萄糖淀粉酶糖化处理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：本发明有益效果为：本发明中的沙棘果维生素种类和含量均非常丰富，同时还具有生津止渴、健脾养胃、抗衰老的保健功效，与同样具有营养丰富、保健养生的苦荞、葛根等食材制成饮料，不仅保存了大部分的营养，而且香浓可口，适宜大众人群饮用。
具体实施方式
沙棘果风味的谷物饮料，由以下重量份（千克）的原料组成：
苦荞220、沙棘果32、葛根18、大麦胚芽5、西番莲14、雪梨20、芒果9、黑豆16、马齿苋8、芦荟4、紫甘蓝11、番茄3、枇杷叶5、水适量。
制备方法，包括如下步骤：
（1）沙棘果、西番莲、雪梨、芦荟、芒果取果肉，枇杷叶洗净加适量水煮制30分钟，滤去残渣，苦荞、葛根、大麦胚芽、黑豆、马齿苋、紫甘蓝、番茄洗净，加适量水煮制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30分钟，第二次糊化温度为85℃，时间为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℃条件下酶解40分钟，调节pH5.2，再添加0.04g/100ml的葡萄糖淀粉酶糖化处理55分钟；
（4）将酶解处理后的原料与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℃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)
1.一种沙棘果风味的谷物饮料，其特征在于，由以下重量份的原料组成：苦荞210-220、沙棘果32-33、葛根17-18、大麦胚芽4-5、西番莲13-14、雪梨20-21、芒果9-10、黑豆15-16、马齿苋8-9、芦荟4-5、紫甘蓝11-12、番茄2-3、枇杷叶4-5、水适量。
2.根据权利要求l所述的沙棘果风味的谷物饮料的制备方法，其特征在于包括如下步骤：
（1）沙棘果、西番莲、雪梨、芦荟、芒果取果肉，枇杷叶洗净加适量水煮制20-30分钟，滤去残渣，苦荞、葛根、大麦胚芽、黑豆、马齿苋、紫甘蓝、番茄洗净，加适量水煮制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的葡萄糖淀粉酶糖化处理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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| CN109511924A (zh) * | 2018-10-30 | 2019-03-26 | 安徽马利来健康产业有限公司 | 一种沙棘芦荟复合粉及其制作工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| 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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| CN109511924A (zh) * | 2018-10-30 | 2019-03-26 | 安徽马利来健康产业有限公司 | 一种沙棘芦荟复合粉及其制作工艺 |
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Application publication date: 20160113 |