CN105285621A - 一种麦花乳酸饮料及其制作方法 - Google Patents
一种麦花乳酸饮料及其制作方法 Download PDFInfo
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- CN105285621A CN105285621A CN201510606148.4A CN201510606148A CN105285621A CN 105285621 A CN105285621 A CN 105285621A CN 201510606148 A CN201510606148 A CN 201510606148A CN 105285621 A CN105285621 A CN 105285621A
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- 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
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Abstract
本发明公开了一种麦花乳酸饮料及其制作方法,其原料为:麦花100~120、牛奶30~40、水30~40、黄桃20~30、莲雾10~15、花生10~15、腰果10~15、葵花籽8~10、柿子椒8~10、莲藕5~7、异麦芽酮糖10~15、纤维素酶4~6、果胶酶1~3、乳酸菌1~2、维生素C0.6~0.8。产品制作简单、营养丰富、酸甜适口、香味和谐;添加维生素C,保护果蔬色泽,增加营养成分,延长货架期;进行乳酸菌发酵,同时添加果蔬和牛奶,与麦花的营养物质相协调,使营养更加全面,能够减肥美容,强身健体,抗衰老,增强免疫力,延年益寿;丰富了市场上饮料的品种,满足广大消费者的需求,适合消费者范围广。
Description
技术领域
本发明涉饮料领域,具体的说,涉及一种麦花乳酸饮料及其制作方法。
背景技术
麦花上有很多花粉,花粉以营养全面著称,不仅具有低脂肪和高蛋白的特点,而且含有人体所需的多种营养物质。其主要食疗成分是:蛋白质、氨基酸、维生素、微量元素、活性酶、黄酮类化合物、脂类、核酸、芸苔素、植酸等。花粉富含蛋白质、氨基酸,其含量超过鸡蛋、牛奶的5-7倍,在营养学上被称为“全天然营养食品”、“浓缩营养库”。花粉中的不饱和脂肪酸有几种是人体不能合成的必需脂肪酸,同时也是一种天然维生素的浓缩物,含量很高,B族维生素丰富,而且对人体养颜有明显作用的元素也较为丰富。近代科学研究和临床应用充分肯定了花粉的医疗保健作用。花粉对心脑血管疾病、前列腺癌、前列腺增生、肝病、习惯性便秘、贫血、糖尿病和哮喘等均有一定的治疗作用。此外,花粉还有抗疲劳、增强体力、增强记忆力、改善脑功能、增强耐缺氧能力、调节内分泌、改善性功能以及抗衰老、延年益寿和养颜等作用。目前,在市场上还未发现以麦花为原料的乳酸饮料。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种麦花乳酸饮料及其制作方法。
一种麦花乳酸饮料,由以下重量份的原料组成:麦花100~120、牛奶30~40、水30~40、黄桃20~30、莲雾10~15、花生10~15、腰果10~15、葵花籽8~10、柿子椒8~10、莲藕5~7、异麦芽酮糖10~15、纤维素酶4~6、果胶酶1~3、乳酸菌1~2、维生素C0.6~0.8。
所述的麦花为小麦花、大麦花、燕麦花、黑麦花中的一种或几种。
所述的乳酸菌为直投式酸奶发酵剂,其中保加利亚乳杆菌和双歧杆菌的重量比为3:1。
一种麦花乳酸饮料的制作方法,其具体步骤为:
(1)将黄桃、莲雾、柿子椒及莲藕洗净,黄桃、莲雾及莲藕去皮,黄桃去核,柿子椒去蒂和籽,打浆,过滤,得果浆;
(2)取麦花,加入水、维生素C,搅拌均匀,置于-70℃的冰箱中,迅速冷冻,10~12小时后取出,置于80℃水浴中解冻30~40分钟,在置于室温冷却,重复冷冻和解冻3次;
(3)向解冻后的麦花溶液中加入果浆、异麦芽酮糖、纤维素酶和果胶酶,置于50℃水浴,搅拌酶解4~5小时,过滤,得麦花浆;
(4)将花生、腰果和葵花籽混合,在锅内小火炒至生香,加入牛奶,打浆,得坚果牛奶浆;
(5)将麦花浆和坚果牛奶浆进行灭菌,无菌条件下分别向麦花浆中接入3/4的乳酸菌,向坚果牛奶浆中接入剩下1/4的乳酸菌,置于40~43℃,发酵3~4小时;
(6)将发酵后的麦花浆和坚果牛奶浆混合,搅拌均匀,得麦花乳酸菌饮料;
(7)无菌条件下进行灌装,贴标签,得成品,4℃条件下进行储藏。
所述步骤4)中的灭菌,是121℃,18~22分钟。
牛奶,营养价值很高,促进生长发育,抗疲劳,美容护肤,防止动脉硬化,促进伤口愈合,保护视力,抗毒素,保护大脑。
黄桃,富含维生素C、纤维素、胡萝卜素、番茄黄素、红素、多种微量元素、有机酸等,能够通便、解毒、保护牙齿、降血糖、血脂,抗自由基,祛除黑斑、延缓衰老、提高免疫力。
莲雾,含有蛋白质、糖、矿物元素和维生素等,功能:润肺、止咳、除痰、凉血、收敛,解毒,利尿、消水肿,宁心安神。
花生,含丰富脂肪、蛋白质、糖、维生素、矿物质、亚油酸及白藜芦醇等,能够降低胆固醇,延缓人体衰老,促进儿童骨骼发育,预防肿瘤,降低血压,软化血管,防治心血管疾病。
腰果,富含蛋白质、不饱和脂肪酸、碳水化合物、维生素、矿物质,补脑养血,补肾,健脾,下逆气,止久咳,润肠通便,润肤美容,延缓衰老,提高机体抗病能力,预防动脉硬化、心血管疾病、脑中风和心脏病。
葵花籽,富含不饱和脂肪酸,多种维生素和微量元素,能治疗抑郁症、神经衰弱、失眠症及各种心因性疾病,增强记忆力,对癌症、高血压、心脏病、缺铁性贫血等也有一定的疗效,使皮肤光洁,延缓皱纹。
柿子椒,含有极其丰富的营养,富含维生素、微量元素、膳食纤维及胡萝卜素,能够解热镇痛,增加食欲,促进肠道蠕动,帮助消化,降脂减肥,主治寒滞腹痛,呕吐、泻痢,冻疮,脾胃许寒,伤风感冒。
莲藕,淀粉、蛋白质、天门冬素、维生素C及氧化酶,能够清热凉血,通便止泻、美容祛痘,降糖降脂益肠道,排毒养颜,抗衰防癌补维C,止痛减压护心脏,补血益神助消化,稳定心率降血压,防止出血,祛痰镇咳防哮喘,健脾开胃。
乳酸菌,具有丰富的生理功能,能够促进生长发育,改善胃肠道功能,降血脂、降血压,降胆固醇,控制内毒素,提高机体免疫力,抗肿瘤,抗衰老。
本发明的优点是:本发明提供的一种麦花乳酸饮料及其制作方法,制作简单、营养丰富、养生保健、酸甜适口、具有麦花的清香及酸奶的醇香,香味和谐;反复冷冻解冻,花粉破壁充分,营养丰富;添加维生素C,能够保护果蔬色泽,增加营养成分,延长货架期;将牛奶和果蔬分别进行乳酸菌发酵,保护了牛奶的营养物质,不含任何添加剂,使大分子的营养物质变为小分子,营养全面,帮助吸收和利用,增加风味,同时以异麦芽酮糖代替白砂糖,利于乳酸菌的生长,同时添加果蔬和牛奶,使营养更加丰富全面,能够减肥美容,预防龋齿,清理肠道,强身健体,抗衰老,增强免疫力,延年益寿;丰富了市场上饮料的品种,满足广大消费者的需求,适合消费者范围广。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种麦花乳酸饮料,由以下重量份的原料组成:小麦花80、燕麦花20、牛奶30、水30、黄桃20、莲雾10、花生10、腰果10、葵花籽8、柿子椒8、莲藕5、异麦芽酮糖10、纤维素酶4、果胶酶1、乳酸菌1、维生素C0.6。
所述的乳酸菌为直投式酸奶发酵剂,其中保加利亚乳杆菌和双歧杆菌的重量比为3:1。
一种麦花乳酸饮料的制作方法,其具体步骤为:
(1)将黄桃、莲雾、柿子椒及莲藕洗净,黄桃、莲雾及莲藕去皮,黄桃去核,柿子椒去蒂和籽,打浆,过滤,得果浆;
(2)取小麦花和燕麦花,加入水、维生素C,搅拌均匀,置于-70℃的冰箱中,迅速冷冻,10小时后取出,置于80℃水浴中解冻30分钟,在置于室温冷却,重复冷冻和解冻3次;
(3)向解冻后的麦花溶液中加入果浆、异麦芽酮糖、纤维素酶和果胶酶,置于50℃水浴,搅拌酶解4小时,过滤,得麦花浆;
(4)将花生、腰果和葵花籽混合,在锅内小火炒至生香,加入牛奶,打浆,得坚果牛奶浆;
(5)将麦花浆和坚果牛奶浆进行灭菌,无菌条件下分别向麦花浆中接入3/4的乳酸菌,向坚果牛奶浆中接入剩下1/4的乳酸菌,置于40℃,发酵3小时;
(6)将发酵后的麦花浆和坚果牛奶浆混合,搅拌均匀,得麦花乳酸菌饮料;
(7)无菌条件下进行灌装,贴标签,得成品,4℃条件下进行储藏。
实施例2
一种麦花乳酸饮料,由以下重量份的原料组成:大麦花70、黑麦花40、牛奶35、水35、黄桃25、莲雾13、花生13、腰果13、葵花籽9、柿子椒9、莲藕6、异麦芽酮糖13、纤维素酶5、果胶酶2、乳酸菌1.5、维生素C0.7。
所述的乳酸菌为直投式酸奶发酵剂,其中保加利亚乳杆菌和双歧杆菌的重量比为3:1。
一种麦花乳酸饮料的制作方法,其具体步骤为:
(1)将黄桃、莲雾、柿子椒及莲藕洗净,黄桃、莲雾及莲藕去皮,黄桃去核,柿子椒去蒂和籽,打浆,过滤,得果浆;
(2)取大麦花和黑麦花,加入水、维生素C,搅拌均匀,置于-70℃的冰箱中,迅速冷冻,11小时后取出,置于80℃水浴中解冻35分钟,在置于室温冷却,重复冷冻和解冻3次;
(3)向解冻后的麦花溶液中加入果浆、异麦芽酮糖、纤维素酶和果胶酶,置于50℃水浴,搅拌酶解4.5小时,过滤,得麦花浆;
(4)将花生、腰果和葵花籽混合,在锅内小火炒至生香,加入牛奶,打浆,得坚果牛奶浆;
(5)将麦花浆和坚果牛奶浆进行灭菌,无菌条件下分别向麦花浆中接入3/4的乳酸菌,向坚果牛奶浆中接入剩下1/4的乳酸菌,置于42℃,发酵3.5小时;
(6)将发酵后的麦花浆和坚果牛奶浆混合,搅拌均匀,得麦花乳酸菌饮料;
(7)无菌条件下进行灌装,贴标签,得成品,4℃条件下进行储藏。
实施例3
一种麦花乳酸饮料,由以下重量份的原料组成:小麦花100、黑麦花20、牛奶40、水40、黄桃30、莲雾15、花生15、腰果15、葵花籽10、柿子椒10、莲藕7、异麦芽酮糖15、纤维素酶6、果胶酶3、乳酸菌2、维生素C0.8。
所述的乳酸菌为直投式酸奶发酵剂,其中保加利亚乳杆菌和双歧杆菌的重量比为3:1。
所述的麦花为小麦花、大麦花、燕麦花、黑麦花、中的一种或几种。
一种麦花乳酸饮料的制作方法,其具体步骤为:
(1)将黄桃、莲雾、柿子椒及莲藕洗净,黄桃、莲雾及莲藕去皮,黄桃去核,柿子椒去蒂和籽,打浆,过滤,得果浆;
(2)取小麦花和黑麦花,加入水、维生素C,搅拌均匀,置于-70℃的冰箱中,迅速冷冻,12小时后取出,置于80℃水浴中解冻40分钟,在置于室温冷却,重复冷冻和解冻3次;
(3)向解冻后的麦花溶液中加入果浆、异麦芽酮糖、纤维素酶和果胶酶,置于50℃水浴,搅拌酶解5小时,过滤,得麦花浆;
(4)将花生、腰果和葵花籽混合,在锅内小火炒至生香,加入牛奶,打浆,得坚果牛奶浆;
(5)将麦花浆和坚果牛奶浆进行灭菌,无菌条件下分别向麦花浆中接入3/4的乳酸菌,向坚果牛奶浆中接入剩下1/4的乳酸菌,置于43℃,发酵4小时;
(6)将发酵后的麦花浆和坚果牛奶浆混合,搅拌均匀,得麦花乳酸菌饮料;
(7)无菌条件下进行灌装,贴标签,得成品,4℃条件下进行储藏。
对比例
一种麦花乳酸饮料,由以下重量份的原料组成:小麦花50、牛奶25、水35、黄桃25、白砂糖15、纤维素酶3、乳酸菌1。
所述的乳酸菌为直投式酸奶发酵剂,其中保加利亚乳杆菌和双歧杆菌的重量比为1:1。
一种麦花乳酸饮料的制作方法,其具体步骤为:
(1)将黄桃洗净,去皮,去核,打浆,过滤,得果浆;
(2)取小麦花,加入水,搅拌均匀,置于-20℃的冰箱中,迅速冷冻,10小时后取出,置于80℃水浴中解冻40分钟,在置于室温冷却,重复冷冻和解冻2次;
(3)向解冻后的麦花溶液中加入黄桃浆、白砂糖、纤维素酶,置于50℃水浴,搅拌酶解4~5小时,过滤,得麦花浆;
(4)将麦花浆和牛奶进行灭菌,121℃,灭菌18分钟,无菌条件下分别向麦花浆中接入3/4的乳酸菌,向牛奶中接入剩下1/4的乳酸菌,置于40℃,发酵3小时;
(5)将发酵后的麦花浆和牛奶混合,搅拌均匀,得麦花乳酸菌饮料;
(6)无菌条件下进行灌装,贴标签,得成品,常温储藏。
感官评定:
随机选择50人,每人对麦花乳酸饮料进行感官评定前30分钟不得食用其他食物,品尝下一种麦花乳酸饮料之前必须先用温开水反复漱口3~5次;
每部分共计10分,1~3为一般,4~6为佳,7~9为上佳。10为满分,取其平均值,结果见表1。
表1:实施例和对比例麦花乳酸饮料的感官评定结果
项目 | 组织形态 | 香气 | 滋味 | 色泽 |
实施例1 | 9 | 9 | 9 | 9 |
实施例2 | 9 | 9 | 9 | 9 |
实施例3 | 8 | 9 | 9 | 8 |
对比例 | 8 | 6 | 6 | 6 |
表1的结果表明,本发明的一种麦花乳酸饮料,营养丰富、养生保健、酸甜适口、具有麦花的清香及酸奶的醇香,香味和谐,组织形态呈乳浊状,均匀一致不分层,无异物。
护肤效果:
好转:暗斑、细纹、粉刺、肤色较黑等症状减轻或消失;
无效:暗斑、细纹、粉刺、肤色较黑等症状不变,甚至更加严重。
随机选择80人,皮肤出现暗斑、细纹、粉刺、肤色较黑等症状,随机分为4组,每人在受试期间不刻意食用其它护肤药物和食物,每人每天早晚各饮用1瓶麦花乳酸饮料饮料,共饮用40天,拍照对比受试前后皮肤的改变状况,结果见表2。
表2:实施例和对比例麦花乳酸饮料的护肤效果
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
好转 | 37% | 42% | 43% | 2% |
无效 | 63% | 58% | 57% | 98% |
表2的结果表明,实施例的麦花乳酸饮料的好转率明显较对比例高,具有明显的心脑血管保护效果。
Claims (5)
1.一种麦花乳酸饮料,其特征在于,由以下重量份的原料组成:麦花100~120、牛奶30~40、水30~40、黄桃20~30、莲雾10~15、花生10~15、腰果10~15、葵花籽8~10、柿子椒8~10、莲藕5~7、异麦芽酮糖10~15、纤维素酶4~6、果胶酶1~3、乳酸菌1~2、维生素C0.6~0.8。
2.如权利要求1所述的一种麦花乳酸饮料,其特征在于,所述的麦花为小麦花、大麦花、燕麦花、黑麦花中的一种或几种。
3.如权利要求1所述的一种麦花乳酸饮料,其特征在于,所述的乳酸菌为直投式酸奶发酵剂,其中保加利亚乳杆菌和双歧杆菌的重量比为3:1。
4.如权利要求1所述的一种麦花乳酸饮料的制作方法,其特征在于,包括以下步骤:
(1)将黄桃、莲雾、柿子椒及莲藕洗净,黄桃、莲雾及莲藕去皮,黄桃去核,柿子椒去蒂和籽,打浆,过滤,得果浆;
(2)取麦花,加入水、维生素C,搅拌均匀,置于-70℃的冰箱中,迅速冷冻,10~12小时后取出,置于80℃水浴中解冻30~40分钟,在置于室温冷却,重复冷冻和解冻3次;
(3)向解冻后的麦花溶液中加入果浆、异麦芽酮糖、纤维素酶和果胶酶,置于50℃水浴,搅拌酶解4~5小时,过滤,得麦花浆;
(4)将花生、腰果和葵花籽混合,在锅内小火炒至生香,加入牛奶,打浆,得坚果牛奶浆;
(5)将麦花浆和坚果牛奶浆进行灭菌,无菌条件下分别向麦花浆中接入3/4的乳酸菌,向坚果牛奶浆中接入剩下1/4的乳酸菌,置于40~43℃,发酵3~4小时;
(6)将发酵后的麦花浆和坚果牛奶浆混合,搅拌均匀,得麦花乳酸菌饮料;
(7)无菌条件下进行灌装,贴标签,得成品,4℃条件下进行储藏。
5.如权利要求1所述的一种麦花乳酸饮料的制作方法,其特征在于,所述步骤4)中的灭菌,是121℃,18~22分钟。
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CN105767178A (zh) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | 一种石榴发酵乳酸饮料 |
CN106106738A (zh) * | 2016-07-06 | 2016-11-16 | 林俊成 | 一种改善睡眠饮料的制作工艺 |
CN110250273A (zh) * | 2019-06-24 | 2019-09-20 | 荆楚理工学院 | 百合乳酸饮料的加工方法 |
RU2806551C1 (ru) * | 2023-02-15 | 2023-11-01 | федеральное государственное бюджетное образовательное учреждение высшего образования "Новгородский государственный университет имени Ярослава Мудрого" | Напиток фруктово-злаковый |
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CN1474658A (zh) * | 2000-11-15 | 2004-02-11 | G�����ն� | 以荞麦的芽、花为原料制备果汁的方法 |
CN1871947A (zh) * | 2005-05-30 | 2006-12-06 | 上海中懋新生物科技工程有限公司 | 大豆花生核桃植物乳酸菌饮料的制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105767178A (zh) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | 一种石榴发酵乳酸饮料 |
CN106106738A (zh) * | 2016-07-06 | 2016-11-16 | 林俊成 | 一种改善睡眠饮料的制作工艺 |
CN110250273A (zh) * | 2019-06-24 | 2019-09-20 | 荆楚理工学院 | 百合乳酸饮料的加工方法 |
RU2806551C1 (ru) * | 2023-02-15 | 2023-11-01 | федеральное государственное бюджетное образовательное учреждение высшего образования "Новгородский государственный университет имени Ярослава Мудрого" | Напиток фруктово-злаковый |
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