CN105595126A - 红甜菜菇香健康饮品及其生产方法 - Google Patents
红甜菜菇香健康饮品及其生产方法 Download PDFInfo
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- CN105595126A CN105595126A CN201511011983.XA CN201511011983A CN105595126A CN 105595126 A CN105595126 A CN 105595126A CN 201511011983 A CN201511011983 A CN 201511011983A CN 105595126 A CN105595126 A CN 105595126A
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- Prior art keywords
- red beet
- insulation
- beet
- mushroom
- red
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- Granted
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种红甜菜菇香健康饮品及其生产方法，属于营养食品加工领域。以红甜菜根部块茎为主要原料，辅以巴西菇，经低温研磨揉碾软化、超高压均质微粒化、梯度杀菌制备含红甜菜全部营养成分的健康饮品。本产品不含香精、色素、甜味剂及防腐剂，产品富含膳食纤维、维生素、矿物质以及甜菜碱、皂角甙等功能成分，不含胆固醇，适合各阶层消费者食用，可提高免疫力、抗便秘等，产品生产过程无污染，无废渣、废汽及有害物质产生，实现绿色生产；产品风味优雅、纯正，食用安全、方便。
Description
技术领域
本发明属于营养食品加工技术领域，尤其是指一种红甜菜菇香健康饮品及其生产方法。
背景技术
红甜菜（BetavulgarisL.）的根，别名红菾菜、火焰菜，藜科、甜菜属二年生草本，根部块茎呈圆锥状或纺锤状，多汁、味甜、红焰如火，有若干亚种、变种和变型，我国现在栽培的品种很多。由生长在地中海沿岸的一种名叫海甜菜根的野生植物演变而来，野生种滨海甜菜是栽培甜菜的祖先。多产于欧洲西部和南部沿海，从瑞典移植到西班牙。甜菜叶亦是一种可食蔬菜。大约在公元1500年左右从阿拉伯国家传入中国。1906年糖用甜菜引进中国。甜菜营养价值较高，每100克含蛋白质1.80克，脂肪0.10克，碳水化合物4.00克，膳食纤维1.30克，维生素A610.00微克，硫胺素0.10毫克，核黄素0.22毫克，尼克酸0.40毫克，维生素C30.00毫克，钙117.00毫克，磷40.00毫克，钾547.00毫克，钠201.00毫克，镁72.00毫克，铁3.30毫克，锌0.38毫克，铜0.19毫克，热量19.00千卡。另外甜菜含有其他蔬菜没有或含量极少的特殊功效成分。甜菜根中还含有碘的成分，对预防甲状腺肿以及防治动脉粥样硬化都有一定疗效。甜菜根及叶子均含有甜菜碱，是其它蔬菜所没有的，甜菜碱具有类似胆碱、卵磷脂的药理功能，是促进新陈代谢良性进行的有效调节剂，能加速人体对蛋白的吸收，改善肝功能。甜菜根中还含有一种皂角甙类物质，可以与肠内胆固醇结合生成人体不易吸收的混合物排出，降低人体对胆固醇的吸收。甜菜根中含有丰富镁元素，具有调节、软化血管的强度，阻止血栓形成，预防和治疗高血压。甜菜根中丰富纤维素和果胶，具有抗胃溃疡作用。临床发现甜菜提取物具有下泻、消除及缓解腹胀功能。由于含有铁、铜、锰等微量元素，具有预防、治疗贫血及感冒等疾病的作用。
现代营养学及医学研究结果表明：甜菜提取物具有抗肿瘤作用，甜菜提取物在体外能抑制肉瘤37、艾氏癌瘤和淋巴样白血病有丝分裂；具有降压作用，犬、兔和大鼠经血管注射盐酸甜菜碱后，均出现显著的降压；蛋鸡饲料中加入甜菜碱可增加产蛋量，具有生长刺激作用；对四氯化碳引起的大鼠肝损害具有保护作用，能抑制四氯化碳引起的血清及肝中脂质变化。以枸橼酸甜菜碱治疗各种慢性肝脏疾病，包括肝硬化、慢性肝炎、中毒性或代谢性肝病，及胆道疾患引起的肝功能障碍等，观察转氨酶、碱性磷酸酶、中性脂肪、胆固醇及总脂质、蛋白总量、白蛋白与球蛋白之比、血清胆红素及血清铁等指标，均得到较好治疗效果，意味着甜菜具有降脂保护肝脏作用。
巴西菇即巴西蘑菇（AgaricusblazeiMurill），又名姬菇、小松菇、小松口蘑、阳光蘑菇、柏氏蘑菇，日本名ヒメマツタケ(姬松茸)。巴西菇原产巴西、秘鲁，是一种夏秋生长的腐生菌，具有独特的杏仁香味，菌盖嫩、菌柄脆，口感极好。干品中粗蛋白含量为28.67%，氨基酸总量为19.22%，其中人体必须氨基酸的含量占总氨基酸的50%，多糖含量为6.55%。蛋白质组成中包括18种氨基酸，含有8种人体必需氨基酸，以及多种维生素、矿物质、抑瘤固醇类、植物凝血素等。其所含葡聚糖、甘露聚糖在抑制肿瘤（尤其是腹水癌）、防治心血管病等都有明显疗效。研究表明巴西菇提取物具有明显抗癌性；抵抗滤过性病毒，防止病毒和有害物体进入身体脆弱组织，具有促进免疫的作用。日本东京大学医学部等单位的临床试验证实巴西菇提取物对提高人体免疫力居各药用抗癌真菌之首。
发明内容
本发明提供一种红甜菜菇香健康饮品及其生产方法。
本发明采取的技术方案是，由下列步骤得到的：
（一）红甜菜、巴西菇低温研磨揉碾软化处理
红甜菜根部块茎洗涤干净，去除不可食用部分及杂质，绞碎成粒度0.5～2.5mm的红甜菜糜，然后按其质量份数加入3～6倍的冰屑，加入粒度为25～35μm的巴西菇粉末，加入量为红甜菜质量0.1～0.3%，置于研磨缸中0～2℃保温低温研磨揉碾软化处理16～48h，研磨球为直径3cm及5cm的食品级不锈钢球，数量各半，研磨缸转速15～30r/min，反转间隔时间5～10min，得到粒度为20～50μm的红甜菜混合浆料，备用；
（二）调配、超高压均质微粒化与风味优化
将由步骤（一）得到红甜菜混合浆料按红甜菜质量份数加入5～9倍纯净水，混合均匀，然后加入蜂蜜调整混合料液总可溶性糖含量为3～8%，搅拌均匀，然后3～5min内微波加热至35～50℃，然后于压力70～120MPa条件下进行超高压均质微粒化及稳定化处理，同时优化产品的口感及风味，料液可全部通过2～5μm孔径筛，无菌贮存，备用；
（三）灌封、梯度杀菌
将步骤（二）料液无菌条件下灌装封口于经洗涤杀菌处理的容器中，然后热水喷淋加热至75～80℃、保温15～30min；继续加热至100℃、保温10～15min；继续加热105～115℃、保温8～15min进行杀菌处理，然后控制10～15min冷却至20～25℃，得到红甜菜菇香健康饮品。
本发明产品红甜菜菇香健康饮品不添加任何香精、色素、甜味剂及防腐剂，产品富含膳食纤维、维生素、矿物质以及甜菜碱、皂角甙等功能成分，不含胆固醇，适合各阶层消费者食用，可提高免疫力、改善肝功能、抗便秘、预防胃溃疡等。产品生产过程无污染，无废渣、废汽及有害物质产生，实现绿色生产；产品风味优雅、纯正，食用安全、方便。
具体实施方式
实施例1
（一）红甜菜、巴西菇低温研磨揉碾软化处理
红甜菜根部块茎洗涤干净，去除不可食用部分及杂质，绞碎成粒度0.5～2.5mm的红甜菜糜，然后按其质量份数加入3倍的冰屑，加入粒度为25μm的巴西菇粉末，加入量为红甜菜质量0.1%，置于研磨缸中0～2℃保温低温研磨揉碾软化处理48h，研磨球为直径3cm及5cm的食品级不锈钢球，数量各半，研磨缸转速15r/min，反转间隔时间5min，得到粒度为20μm的红甜菜浆，备用；
（二）调配、超高压均质微粒化与风味优化
将由步骤（一）得到红甜菜混合浆料按红甜菜质量份数加入5倍纯净水，混合均匀，加入蜂蜜调整混合料液总可溶性糖含量为3%搅拌均匀，然后3min内微波加热至35℃，然后于压力70MPa条件下进行超高压均质微粒化及稳定化处理，同时优化产品的口感及风味，料液可全部通过5μm孔径筛，无菌贮存，备用；
（三）灌封、梯度杀菌
将步骤（二）料液无菌条件下灌装封口于经洗涤杀菌处理的容器中，然后热水喷淋加热至75℃、保温15min；继续加热至100℃、保温10min；继续加热105℃、保温8min进行杀菌处理，然后控制10min冷却至25℃，得到红甜菜菇香健康饮品。
实施例2
（一）红甜菜、巴西菇低温研磨揉碾软化处理
红甜菜根部块茎洗涤干净，去除不可食用部分及杂质，绞碎成粒度0.5～2.5mm的红甜菜糜，然后按其质量份数加入6倍的冰屑，加入粒度为35μm的巴西菇粉末，加入量为红甜菜质量0.3%，置于研磨缸中0～2℃保温低温研磨揉碾软化处理16h，研磨球为直径3cm及5cm的食品级不锈钢球，数量各半，研磨缸转速30r/min，反转间隔时间10min。得到粒度为50μm的红甜菜浆，备用；
（二）调配、超高压均质微粒化与风味优化
将由步骤（一）得到红甜菜混合浆料按红甜菜质量份数加入9倍纯净水，混合均匀，加入蜂蜜调整混合料液总可溶性糖含量为8%搅拌均匀，然后5min内微波加热至50℃，然后于压力120MPa条件下进行超高压均质微粒化及稳定化处理，同时优化产品的口感及风味，料液可全部通过2μm孔径筛，无菌贮存，备用；
（三）灌封、梯度杀菌
将步骤（二）料液无菌条件下灌装封口于经洗涤杀菌处理的容器中，然后热水喷淋加热至80℃、保温30min；继续加热至100℃、保温15min；继续加热115℃、保温15min进行杀菌处理，然后控制15min冷却至20℃，得到红甜菜菇香健康饮品。
实施例3
（一）红甜菜、巴西菇低温研磨揉碾软化处理
红甜菜根部块茎洗涤干净，去除不可食用部分及杂质，绞碎成粒度0.5～2.5mm的红甜菜糜，然后按其质量份数加入4.5倍的冰屑，加入粒度为30μm的巴西菇粉末，加入量为红甜菜质量0.2%，置于研磨缸中0～2℃保温低温研磨揉碾软化处理32h,研磨球为直径3cm及5cm的食品级不锈钢球，数量各半,研磨缸转速22r/min，反转间隔时间7.5min。得到粒度为35μm的红甜菜浆，备用；
（二）调配、超高压均质微粒化与风味优化
将由步骤（一）得到红甜菜混合浆料按红甜菜质量份数加入5倍纯净水，混合均匀，加入蜂蜜调整混合料液总可溶性糖含量为8%搅拌均匀，然后3min内微波加热至50℃，然后于压力70MPa条件下进行超高压均质微粒化及稳定化处理，同时优化产品的口感及风味，料液可全部通过2μm孔径筛，无菌贮存，备用；
（三）灌封、梯度杀菌
将步骤（二）料液无菌条件下灌装封口于经洗涤杀菌处理的容器中，然后热水喷淋加热至78℃、保温23min；继续加热至100℃、保温12min；继续加热110℃、保温12min进行杀菌处理，然后控制12.5min冷却至22℃，得到红甜菜菇香健康饮品。
Claims (2)
1.一种红甜菜菇香健康饮品，其特征在于是由下列步骤得到的：
（一）红甜菜、巴西菇低温研磨揉碾软化处理
红甜菜根部块茎洗涤干净，去除不可食用部分及杂质，绞碎成粒度0.5～2.5mm的红甜菜糜，然后按其质量份数加入3～6倍的冰屑，加入粒度为25～35μm的巴西菇粉末，加入量为红甜菜质量0.1～0.3%，置于研磨缸中0～2℃保温低温研磨揉碾软化处理16～48h，研磨球为直径3cm及5cm的食品级不锈钢球，数量各半，研磨缸转速15～30r/min，反转间隔时间5～10min，得到粒度为20～50μm的红甜菜混合浆料，备用；
（二）调配、超高压均质微粒化与风味优化
将由步骤（一）得到红甜菜混合浆料按红甜菜质量份数加入5～9倍纯净水，混合均匀，然后加入蜂蜜调整混合料液总可溶性糖含量为3～8%，搅拌均匀，然后3～5min内微波加热至35～50℃，然后于压力70～120MPa条件下进行超高压均质微粒化及稳定化处理，同时优化产品的口感及风味，料液可全部通过2～5μm孔径筛，无菌贮存，备用；
（三）灌封、梯度杀菌
将步骤（二）料液无菌条件下灌装封口于经洗涤杀菌处理的容器中，然后热水喷淋加热至75～80℃、保温15～30min；继续加热至100℃、保温10～15min；继续加热105～115℃、保温8～15min进行杀菌处理，然后控制10～15min冷却至20～25℃，得到红甜菜菇香健康饮品。
2.如权利要求1所述红甜菜菇香健康饮品的生产方法，其特征在于包括下列步骤：
（一）红甜菜、巴西菇低温研磨揉碾软化处理
红甜菜根部块茎洗涤干净，去除不可食用部分及杂质，绞碎成粒度0.5～2.5mm的红甜菜糜，然后按其质量份数加入3～6倍的冰屑，加入粒度为25～35μm的巴西菇粉末，加入量为红甜菜质量0.1～0.3%，置于研磨缸中0～2℃保温低温研磨揉碾软化处理16～48h，研磨球为直径3cm及5cm的食品级不锈钢球，数量各半，研磨缸转速15～30r/min，反转间隔时间5～10min，得到粒度为20～50μm的红甜菜混合浆料，备用；
（二）调配、超高压均质微粒化与风味优化
将由步骤（一）得到红甜菜混合浆料按红甜菜质量份数加入5～9倍纯净水，混合均匀，然后加入蜂蜜调整混合料液总可溶性糖含量为3～8%，搅拌均匀，然后3～5min内微波加热至35～50℃，然后于压力70～120MPa条件下进行超高压均质微粒化及稳定化处理，同时优化产品的口感及风味，料液可全部通过2～5μm孔径筛，无菌贮存，备用；
（三）灌封、梯度杀菌
将步骤（二）料液无菌条件下灌装封口于经洗涤杀菌处理的容器中，然后热水喷淋加热至75～80℃、保温15～30min；继续加热至100℃、保温10～15min；继续加热105～115℃、保温8～15min进行杀菌处理，然后控制10～15min冷却至20～25℃，得到红甜菜菇香健康饮品。
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