CN105495202A - 一种健脾滋补的青稞糯米饮料及其制备方法 - Google Patents
一种健脾滋补的青稞糯米饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种健脾滋补的青稞糯米饮料及其制备方法,是由青稞、糯米、魔芋粉、铁棍山药、牛蒡叶、蜂花粉、雪莲果、菱角、茯苓粉、人心果等原料组成。本发明有益效果为:本发明中的主要原料青稞、糯米营养丰富,具有补中气、益脾胃的作用,制成的饮料口感细腻顺滑,谷物香气浓郁,味美可口,同时还有很好的食疗滋补功效。
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健脾滋补的青稞糯米饮料及其制备方法。
背景技术
青稞是禾本科大麦属的一种禾谷类作物,因其内外颖壳分离,籽粒裸露,故又称裸大麦、元麦、米大麦。主要产自中国西藏、青海、四川、云南等地,是藏族人民的主要粮食。青稞富含β一葡聚糖、膳食纤维、维生素、微量元素等营养保健成分和突出的医药保健作用,通过降血脂和降低胆固醇的合成预防心血管疾病,通过控制血糖防治糖尿病,具有提高机体防御能力、调节生理节律的作用。其中膳食纤维具有清肠通便,清除体内毒素的良好功效,是人体消化系统的清道夫;富含的硒元素是联合国卫生组织确定的人体必需的微量元素,而且是该组织目前唯一认定的防癌抗癌元素。青稞有着广泛的药用以及营养价值,符合“三高两低”(高蛋白、高纤维、高维生素和低脂肪、低糖)的饮食结构,是谷类作物中的佳品,可补中益气,健脾养胃、下气宽中、壮精益力、除湿发汗。但直接食用青稞口感较为粗糙,以此为主要原料制作出的饮料不仅香浓味美,口感顺滑,而且保留了绝大多数的营养成分,营养美味又健康。
发明内容
本发明的目的是在于提供一种健脾滋补的青稞糯米饮料及其制备方法,丰富人们对健康饮品的选择。
为解决这一问题,本发明所采取的技术方案为:健脾滋补的青稞糯米饮料由以下重量份的原料组成:青稞300-310、糯米23-24、魔芋粉17-18、铁棍山药12-13、牛蒡叶27-28、蜂花粉2-3、雪莲果15-16、菱角4-5、茯苓粉1-2、人心果9-10、水适量。
本发明的健脾滋补的青稞糯米饮料制备过程按以下步骤进行:
(1)预处理:青稞、糯米清水浸泡8-10小时,洗净晾干后进行烘烤,烘烤温度为90-100℃,时长为40-50分钟,铁棍山药、雪莲果、菱角、人心果取果肉,牛蒡叶洗净,加适量水一同打磨成浆,过滤两次去除残渣,与其他剩余成分混合均匀,得到预处理原浆;
(2)二次糊化处理:第一次糊化温度为70-80℃,糊化时间为40-45分钟,第二次糊化温度为140-150℃,糊化时间为6-8分钟,经两次糊化处理以得到更浓郁的谷香;
(3)酶解处理:加入0.01-0.02g/mLα-淀粉酶和0.02-0.04g/mL果胶酶于65-70℃条件下酶解40-50分钟;
(4)糖化处理:添加0.02-0.04g/mL的糖化酶(即葡萄糖淀粉酶)在pH5.0-5.2条件下糖化35-40分钟;
(5)均质处理:添加稳定剂以形成悬浊液,稳定剂为黄原胶、改性大豆磷脂和抗坏血酸,比例为10:3:1,总用量为0.14%,加入料液700-800倍量的水,在温度55-60℃条件下均质2次,第1次均质压力为40-45兆帕,第二次均质压力为30-35兆帕;
(6)杀菌处理:采用巴氏杀菌方法,温度为75-80℃,时间为30-35分钟,分瓶灌装密封,2-4℃低温避光保存。
本发明的有益效果:本发明中的主要原料青稞、糯米营养丰富,具有补中气、益脾胃的作用,制成的饮料口感细腻顺滑,谷物香气浓郁,味美可口,同时还有很好的食疗滋补功效。
具体实施方式
健脾滋补的青稞糯米饮料,由以下重量份(千克)的原料组成:
青稞300、糯米24、魔芋粉18、铁棍山药12、牛蒡叶27、蜂花粉3、雪莲果16、菱角5、茯苓粉1、人心果10、水适量。
制备方法,包括如下步骤:
(1)预处理:青稞、糯米清水浸泡10小时,洗净晾干后进行烘烤,烘烤温度为100℃,时长为40分钟,铁棍山药、雪莲果、菱角、人心果取果肉,牛蒡叶洗净,加适量水一同打磨成浆,过滤两次去除残渣,与其他剩余成分混合均匀,得到预处理原浆;
(2)二次糊化处理:第一次糊化温度为80℃,糊化时间为45分钟,第二次糊化温度为150℃,糊化时间为6分钟,经两次糊化处理以得到更浓郁的谷香;
(3)酶解处理:加入0.02g/mLα-淀粉酶和0.04g/mL果胶酶于65℃条件下酶解50分钟;
(4)糖化处理:添加0.04g/mL的糖化酶(即葡萄糖淀粉酶)在pH5.2条件下糖化40分钟;
(5)均质处理:添加稳定剂以形成悬浊液,稳定剂为黄原胶、改性大豆磷脂和抗坏血酸,比例为10:3:1,总用量为0.14%,加入料液700倍量的水,在温度60℃条件下均质2次,第1次均质压力为40兆帕,第二次均质压力为30兆帕;
(6)杀菌处理:采用巴氏杀菌方法,温度为80℃,时间为35分钟,分瓶灌装密封,4℃低温避光保存。
Claims (2)
1.一种健脾滋补的青稞糯米饮料,其特征在于,由以下重量份的原料组成:青稞300-310、糯米23-24、魔芋粉17-18、铁棍山药12-13、牛蒡叶27-28、蜂花粉2-3、雪莲果15-16、菱角4-5、茯苓粉1-2、人心果9-10、水适量。
2.根据权利要求l所述的健脾滋补的青稞糯米饮料的制备方法,其特征在于包括如下步骤:
(1)预处理:青稞、糯米清水浸泡8-10小时,洗净晾干后进行烘烤,烘烤温度为90-100℃,时长为40-50分钟,铁棍山药、雪莲果、菱角、人心果取果肉,牛蒡叶洗净,加适量水一同打磨成浆,过滤两次去除残渣,与其他剩余成分混合均匀,得到预处理原浆;
(2)二次糊化处理:第一次糊化温度为70-80℃,糊化时间为40-45分钟,第二次糊化温度为140-150℃,糊化时间为6-8分钟,经两次糊化处理以得到更浓郁的谷香;
(3)酶解处理:加入0.01-0.02g/mLα-淀粉酶和0.02-0.04g/mL果胶酶于65-70℃条件下酶解40-50分钟;
(4)糖化处理:添加0.02-0.04g/mL的糖化酶(即葡萄糖淀粉酶)在pH5.0-5.2条件下糖化35-40分钟;
(5)均质处理:添加稳定剂以形成悬浊液,稳定剂为黄原胶、改性大豆磷脂和抗坏血酸,比例为10:3:1,总用量为0.14%,加入料液700-800倍量的水,在温度55-60℃条件下均质2次,第1次均质压力为40-45兆帕,第二次均质压力为30-35兆帕;
(6)杀菌处理:采用巴氏杀菌方法,温度为75-80℃,时间为30-35分钟,分瓶灌装密封,2-4℃低温避光保存。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
CN105054211A (zh) * | 2015-07-28 | 2015-11-18 | 孙勇 | 一种糙米百合养生谷物饮料及其制备方法 |
CN105054167A (zh) * | 2015-07-28 | 2015-11-18 | 孙勇 | 一种红枣风味谷物饮料及其制备方法 |
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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 |
CN105054211A (zh) * | 2015-07-28 | 2015-11-18 | 孙勇 | 一种糙米百合养生谷物饮料及其制备方法 |
CN105054167A (zh) * | 2015-07-28 | 2015-11-18 | 孙勇 | 一种红枣风味谷物饮料及其制备方法 |
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