CN105558734A - 一种芡欧鼠尾草籽饮品制备方法 - Google Patents
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Abstract
本发明公开了一种芡欧鼠尾草籽饮品制备方法，其包括步骤为：首先将清洁的芡欧鼠尾草种子灭菌和灭活；然后用水预浸泡芡欧鼠尾草种子，芡欧鼠尾草种子与水的质量比例为1:9到1:30，水温为5-25摄氏度，浸泡3-24小时，直至吸附水的芡欧鼠尾草种子外侧形成凝胶状包衣；最后把形成凝胶状包衣的芡欧鼠尾草种子添加到包含一种或多种甜味剂、防腐剂的自然或人工调味水中；灭菌，即成芡欧鼠尾草籽饮品。本发明制备的饮品能有效增强胃肠道的蠕动，促进心血管健康，同时还具有平抑血糖的作用。
Description
技术领域
本发明涉及一种芡欧鼠尾草籽饮品制备方法。
背景技术
大豆为众所周知的一种主食，它的种子通过众所周知的流程进一步加工和提炼成豆油和豆粉。然而，大豆种子只包含非常低水平的多不饱和脂肪酸酯(PUFA's)。部分脱脂生产的豆粉或油适用于烹饪油炸食品，因为产生的油缺乏热稳定的多不饱和脂肪酸。
数百年来亚麻、亚麻籽等富含α-亚麻酸和亚油酸，且来源于植物源的脂肪酸类油脂被培养和广泛使用。然而，亚麻、亚麻籽中含有大量的有毒生氰苷（cyanogenicglycoside）、维生素B拮抗剂和植物雌激素——木酚素，使亚麻、亚麻籽不适于直接供人类食用。典型亚麻籽生产的亚麻籽油，用于制备容易与空气聚合的石油及用于家具、地板生产的油性油漆。由于亚麻籽油氧化稳定性缺乏，维生素B拮抗剂和木酚素一旦暴露于胃酸性环境中易产生有毒氰化氢，因此，亚麻籽不是很好的基础蛋白质或纤维来源。
乳清蛋白也是用来作为膳食补充剂的成分。它是一种可以从乳清中分离的蛋白，是牛奶生产奶酪的副产品。它通常是β-乳球蛋白(65%)、alpha-乳清蛋白(25%)和血清白蛋白(8%)的互溶混合物，乳清蛋白的生物价值是已知蛋白质中最高的。水解或部分水解乳清蛋白更容易吸收，但它们的成本通常较高。水解乳清蛋白物跟其他形式乳清蛋白相比味道完全不同，通常，用于饮料时口味不好但可以掩盖。与其他蛋白质补充剂相比，乳清蛋白粉常用于健美运动员和其他运动员加速肌肉发展和帮助康复。一些免疫系统抑制或异常的人或退化性疾病使用非变性的生物活性乳清蛋白以增强抗氧化剂的水平。然而，乳清蛋白含有很少或没有可溶的或不可溶性纤维，不含多不饱和脂肪酸。
芡欧鼠尾草（SalviahispanicaL.）富含多不饱和脂肪酸甘油三酯α－亚麻酸(ALA，一种ω-3脂肪酸）和亚油酸(LA，一种必不可少的ω-6脂肪酸），亚麻酸和亚油酸的比例约为3.3:1。芡欧鼠尾草籽，又称奇雅籽，奇亚籽，奇异子。芡欧鼠尾草籽中含有大约33%的籽油，21%的蛋白质，41%的总膳食纤维和高含量矿物质，如钙、铁、镁和磷。此外芡欧鼠尾草籽不含麸质、生氰苷、重金属汞或维生素B拮抗剂。因此芡欧鼠尾草籽是必需多不饱和脂肪酸、蛋白质、纤维素和矿物质的极好来源，芡欧鼠尾草籽也是优秀的和相对较新的亚麻酸和油酸植物来源。
发明内容
本发明所要解决的技术问题是，针对现有技术不足，提供一种能有效增强胃肠蠕动和心血管健康及平抑血糖的芡欧鼠尾草籽饮品制备方法。
为解决上述技术问题，本发明所采用的技术方案是：一种芡欧鼠尾草籽饮品制备方法，其包括步骤为：首先将清洁的芡欧鼠尾草种子灭菌和灭活，以防止不必要的发芽；然后用水预浸泡芡欧鼠尾草种子，芡欧鼠尾草种子与水的质量比例为1:9到1:30，水温为5-25摄氏度，浸泡3-24小时，直至吸附水的芡欧鼠尾草种子外侧形成凝胶状包衣；最后把形成凝胶状包衣的芡欧鼠尾草种子添加到包含一个或多个甜味剂、防腐剂的自然或人工调味水中；灭菌，即成芡欧鼠尾草籽饮品。
所述甜味剂为蔗糖、果糖、玉米糖浆或人造甜味剂。
所述将清洁芡欧鼠尾草种子灭菌的方法为高温（100-150摄氏度）瞬间灭菌或巴氏杀菌。
所述芡欧鼠尾草种子添加到自然或人工调味水时充分搅拌溶解1-24小时，并保持温度为5到25摄氏度。
所述芡欧鼠尾草籽饮品中添加有一种或多种酸化剂，使其pH值在3-6.5之间。
所述芡欧鼠尾草籽饮品中至少添加一种亲脂性的或亲水的添加剂，以保持饮料的稳定性。
本发明采用的芡欧鼠尾草种子中含有多种蛋白质、ω-3脂肪酸、矿物质和纤维，其疗效体现在凝胶能帮助肠道系统的蠕动、多不饱和脂肪酸促进心血管健康，丰富的蛋白质和矿物质，以及种子表皮在水中形成的凝胶可以减缓肠胃对葡萄糖的吸收，从而有平抑血糖作用。由于芡欧鼠尾草种子经浸泡后在外侧形成凝胶状包衣，因而饮品不需要额外的增稠剂。另外，本发明制备的芡欧鼠尾草籽饮料中含有大量的蛋白质、ω-3脂肪酸、矿物质和纤维，使得不需要额外的增稠剂，就会使饮用者产生饱腹感，从而有效控制食量。
具体实施方式
实施例1
用经灭菌灭活的洁净的芡欧鼠尾草种子预浸泡于水（种子与水的质量比为1:9，温度约为6度）24小时，直至吸附水的芡欧鼠尾草种子外侧形成凝胶状包衣；然后将形成凝胶状包衣的芡欧鼠尾草种子添加到含有蔗糖、果糖的苹果汁中，即得芡欧鼠尾草籽饮品。
实施例2
用灭菌的洁净的芡欧鼠尾草灭活种子预浸泡于水（种子与水的质量比为1:30，温度约为25度）8小时，直至吸附水的芡欧鼠尾草种子外侧形成凝胶状包衣；然后将形成凝胶状包衣的芡欧鼠尾草种子添加到含有玉米糖浆的可乐中，即得芡欧鼠尾草籽饮品。
实施例3
用灭菌的洁净的芡欧鼠尾草灭活种子预浸泡于水（种子与水的质量比为1:20，温度约为15度）3小时，直至吸附水的芡欧鼠尾草种子外侧形成凝胶状包衣；然后将形成凝胶状包衣的芡欧鼠尾草种子添加到含有玉米糖浆、人造甜味剂、防腐剂（苯甲酸钠）的咖啡中，即得芡欧鼠尾草籽饮品。
上述实施例只是对本发明作了简单的示例，但本发明并不局限于此，比如本发明中提到的自然或人工调味水还包括各种水果果汁、可乐、咖啡、茶等等。本发明提到的自然或人工调味水可以包含甜味剂如蔗糖、果糖、玉米糖浆或人造甜味剂。本发明提到的自然或人工调味水还包含苯甲酸钠等防腐剂，及其他食用添加剂。
本发明制备的具有凝胶状包衣的芡欧鼠尾草种子还可添加到其它饮料、浓缩液体或饮料预混干，包括蛋白质、水果冰沙的浓缩饮料或饮料预混干；含水酒精饮料预混、浓缩或预混干；维生素、碳水化合物和蛋白质强化替代餐饮料；饮用乳制品和市面上酸奶；肉汁和肉汁预混干；以及婴儿配方即饮预混干。
本发明制备饮品的粘度不依赖其它的增稠剂。本发明制备饮品富含膳食纤维，对于保持良好的肠胃系统规律尤其有用，同时其中富含的多不饱和脂肪酸、蛋白质和矿物质对心血管的健康有利，还可以平抑血糖。
Claims (6)
1.一种芡欧鼠尾草籽饮品制备方法，其特征在于具体包括步骤为：首先将清洁的芡欧鼠尾草种子灭菌和灭活；然后用水预浸泡芡欧鼠尾草种子，芡欧鼠尾草种子与水的质量比例为1:9到1:30，水温为5-25摄氏度，浸泡3-24小时，直至吸附水的芡欧鼠尾草种子外侧形成凝胶状包衣；最后把形成凝胶状包衣的芡欧鼠尾草种子添加到包含一种或多种甜味剂、防腐剂的自然或人工调味水中；灭菌，即成芡欧鼠尾草籽饮品。
2.根据权利要求1所述的芡欧鼠尾草籽饮品制备方法，其特征在于，所述甜味剂为蔗糖、果糖、玉米糖浆或人造甜味剂。
3.根据权利要求1所述的芡欧鼠尾草籽饮品制备方法，其特征在于，所述将清洁芡欧鼠尾草种子灭菌的方法为100-150摄氏度高温瞬间灭菌或巴氏杀菌。
4.根据权利要求1所述的芡欧鼠尾草籽饮品制备方法，其特征在于，所述芡欧鼠尾草种子添加到自然或人工调味水时充分搅拌溶解1-24小时，并保持温度为5到25摄氏度。
5.根据权利要求1所述的芡欧鼠尾草籽饮品制备方法，其特征在于，所述芡欧鼠尾草饮品中添加有一种或多种酸化剂，使其pH值在3-6.5之间。
6.根据权利要求1所述的芡欧鼠尾草籽饮品制备方法，其特征在于，所述芡欧鼠尾草饮品中至少添加一种亲脂性的或亲水的添加剂。
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| CN107996726A (zh) * | 2017-12-22 | 2018-05-08 | 慧宁（天津）欧米伽三科技有限公司 | 奇亚籽植物蛋白饮料及其制备方法 |
| CN110693942A (zh) * | 2019-10-23 | 2020-01-17 | 山东中医药大学 | 奇亚籽在制备抑制肠道蠕动的药品或食品中的应用 |
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| CN106138445A (zh) * | 2016-08-01 | 2016-11-23 | 向荣 | 一种元气茶包及其制作工艺 |
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| US11470869B2 (en) * | 2017-07-26 | 2022-10-18 | Wenching Grace Lu | Food product, including Boba (bubble, pearl) beverage replacing tapioca with chia seed as the main ingredient |
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| CN110693942A (zh) * | 2019-10-23 | 2020-01-17 | 山东中医药大学 | 奇亚籽在制备抑制肠道蠕动的药品或食品中的应用 |
| CN113068776A (zh) * | 2021-04-30 | 2021-07-06 | 蓝滋海洋生物科技(深圳)有限公司 | 一种护胃型多糖基饮品及其制备方法 |
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