CN105265974A - 一种杏仁味苦荞饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种杏仁味苦荞饮料及其制备方法，是由苦荞、甜杏仁、花生、蓝莓、羊肚菌、金桔、百香果、圣女果、青橄榄、柠檬、龙眼、白芸豆等原料组成。本发明有益效果为：杏仁营养丰富、香甜可口，而且有养颜护肤、润肠通便的作用，与苦荞、花生、蓝莓等食材制成的饮料不仅香浓可口，味道独特，而且营养丰富，低糖健康。
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杏仁味苦荞饮料及其制备方法，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：杏仁味苦荞饮料由以下重量份的原料组成：苦荞200-210、甜杏仁66-68、花生32-34、蓝莓9-10、羊肚菌2-3、金桔15-16、百香果4-5、圣女果8-9、青橄榄2-3、柠檬1-2、龙眼5-6、白芸豆11-12、水适量。
本发明的杏仁味苦荞饮料制备过程按以下步骤进行：
（1）金桔、百香果、青橄榄、柠檬、圣女果、龙眼取果肉，苦荞、甜杏仁、花生、蓝莓、羊肚菌、白芸豆洗净，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：杏仁营养丰富、香甜可口，而且有养颜护肤、润肠通便的作用，与苦荞、花生、蓝莓等食材制成的饮料不仅香浓可口，味道独特，而且营养丰富，低糖健康。
具体实施方式
杏仁味苦荞饮料，由以下重量份（千克）的原料组成：
苦荞200、甜杏仁68、花生32、蓝莓9、羊肚菌2、金桔16、百香果5、圣女果8、青橄榄3、柠檬1、龙眼6、白芸豆12、水适量。
制备方法，包括如下步骤：
（1）金桔、百香果、青橄榄、柠檬、圣女果、龙眼取果肉，苦荞、甜杏仁、花生、蓝莓、羊肚菌、白芸豆洗净，加适量水煮制2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)
1.一种杏仁味苦荞饮料，其特征在于，由以下重量份的原料组成：苦荞200-210、甜杏仁66-68、花生32-34、蓝莓9-10、羊肚菌2-3、金桔15-16、百香果4-5、圣女果8-9、青橄榄2-3、柠檬1-2、龙眼5-6、白芸豆11-12、水适量。
2.根据权利要求l所述的杏仁味苦荞饮料的制备方法，其特征在于包括如下步骤：
（1）金桔、百香果、青橄榄、柠檬、圣女果、龙眼取果肉，苦荞、甜杏仁、花生、蓝莓、羊肚菌、白芸豆洗净，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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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107236643A (zh) * | 2017-07-21 | 2017-10-10 | 广西驰胜农业科技有限公司 | 一种百香果酒的制备方法 |
| CN107236642A (zh) * | 2017-07-21 | 2017-10-10 | 广西驰胜农业科技有限公司 | 一种龙眼百香果保健酒的酿造方法 |
Citations (3)
| 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 |
|---|---|---|---|---|
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107236643A (zh) * | 2017-07-21 | 2017-10-10 | 广西驰胜农业科技有限公司 | 一种百香果酒的制备方法 |
| CN107236642A (zh) * | 2017-07-21 | 2017-10-10 | 广西驰胜农业科技有限公司 | 一种龙眼百香果保健酒的酿造方法 |
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Application publication date: 20160127 |