CN105614568A - 一种绿色米糠饮料及其制备方法 - Google Patents
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Abstract
一种绿色米糠饮料,按以下重量份数比制备而成,米糠原液30-40份,蔬菜汁3-10份、脱脂奶粉5-10份、绿豆汁2-5份、香草香精1-3份、黑豆乳0.2-1份、米仁0.1-0.5份、绿豆仁冰糕2-5份、纯净水30-70份。本发明有保健功效,适合大众人群,有浓郁宜人的米香,奶香,茶香气。口感油腻润滑,回味甘甜。
Description
技术领域
本发明涉及食品加工,特别是一种绿色米糠饮料及其制备方法。
背景技术
目前,健康食品发展的趋势越来越注重其天然、功能、方便和价格适宜等方面。米糠是一种具有卓越生理功能和高营养价值的未充分利用的可再生资源。大量研究证明,米糠是稻谷籽粒的精华所在,它集中了稻谷64%的营养功能成份,富含优质的脂肪、蛋白质、生育酚、生育三烯酚、Υ-谷维醇和膳食纤维等物质,在调节机体生理机能和防治病症方面有显著功能,被人们公认为天赐健康营养源。
发明内容
在本发明的目的是提供一种具有保健功效的绿色米糠饮料。
所述目的是通过如下方案实现的:
一种绿色米糠饮料,按以下重量份数比制备而成,米糠原液30-40份,蔬菜汁3-10份、脱脂奶粉5-10份、绿豆汁2-5份、香草香精1-3份、黑豆乳0.2-1份、米仁0.1-0.5份、绿豆仁冰糕2-5份、纯净水30-70份。
优选方案1:
按以下重量份数比制备而成,米糠原液35份,蔬菜汁10份、脱脂奶粉5份、绿豆汁3份、香草香精3份、黑豆乳0.2份、米仁0.5份、绿豆仁冰糕4份、纯净水70份。
优选方案2:
按以下重量份数比制备而成,米糠原液30份,蔬菜汁6份、脱脂奶粉10份、绿豆汁2份、香草香精1份、黑豆乳0.6份、米仁0.1份、绿豆仁冰糕2份、纯净水50份。
优选方案3:
按以下重量份数比制备而成,米糠原液40份,蔬菜汁3份、脱脂奶粉7份、绿豆汁5份、香草香精2份、黑豆乳1份、米仁0.3份、绿豆仁冰糕5份、纯净水30份。
制备方法:
(1)米糠营养原液的制作方法,其特征是包括如下制作工艺:
A、原料预处理:选择新鲜无杂质的米糠,经稳定化处理成为已脱酶稳定,可以长期储藏的稳定化米糠;
B、烘烤、粉碎、过筛:将稳定化米糠放入烘箱中,温度控制在115℃下烘烤25分钟,然后经粉碎机粉碎、过80目筛得米糠粉;
C、浸泡:常温下用纯净水在浸泡池中将米糠粉充分浸泡至松软;
D、糊化:将充分浸泡后的米糠粉与8倍的纯净水送入夹层蒸锅,边加热边搅拌,加热至110℃,搅拌,使其糊化成米糠浆;
E、酶解:糊化后的米糠浆在80℃的温度下酶解反应20分钟成米糠液;
F、灭酶:将米糠液加热至105℃,加热9分钟,进行酶失活处理;
G、过滤:灭酶后的米糠液用200目滤布的过滤机滤去杂质;
H、杀菌:过滤后的米糠液经高温瞬时灭菌器在120℃的高温下瞬时杀菌10秒后即得米糠营养原液;
(2)将绿豆汁匀质、杀菌、冷藏备用;
(3)在配料罐中按重量配比加入全部原料,混和搅拌成糊液。
(4)将调配好的糊液再经胶体磨精磨2次,调节胶体磨细度为8μm。
(5)均质机的一次压力调为25MPa,二次压力调为35MPa,将精磨后的糊液在室温下匀质处理2次。
(6)匀质后的糊液经高温灭菌器在100℃的高温下巴氏杀菌5分钟后即得糠乳营养饮品。
脱脂奶粉:有吸收与代谢、调节脑内神经传达物质的变化、提高学习能力和记忆力、镇静作用、改善经期综合症、保护神经细胞、降低血压的作用、增强抗癌药物的疗效。
本发明添加了脱脂奶粉,和米糠和绿豆汁混合在一起,实现三者风味的完美组合,并起到保健作用。并能实现6个月以上长保质期的目的。
制作工艺简单环保,操作方便,在制作过程不会造成营养物质的流失和破坏。
具体实施方式
下面详细阐述本发明优选的实施方式。
实施例1:
一种绿色米糠饮料,按以下重量份数比制备而成,米糠原液30-40份,蔬菜汁3-10份、脱脂奶粉5-10份、绿豆汁2-5份、香草香精1-3份、黑豆乳0.2-1份、米仁0.1-0.5份、绿豆仁冰糕2-5份、纯净水30-70份。
制备方法见实施例2。
实施例2:
按以下重量份数比制备而成,米糠原液35份,蔬菜汁10份、脱脂奶粉5份、绿豆汁3份、香草香精3份、黑豆乳0.2份、米仁0.5份、绿豆仁冰糕4份、纯净水70份。
制备方法:
(1)米糠营养原液的制作方法,其特征是包括如下制作工艺:
A、原料预处理:选择新鲜无杂质的米糠,经稳定化处理成为已脱酶稳定,可以长期储藏的稳定化米糠;
B、烘烤、粉碎、过筛:将稳定化米糠放入烘箱中,温度控制在115℃下烘烤25分钟,然后经粉碎机粉碎、过80目筛得米糠粉;
C、浸泡:常温下用纯净水在浸泡池中将米糠粉充分浸泡至松软;
D、糊化:将充分浸泡后的米糠粉与8倍的纯净水送入夹层蒸锅,边加热边搅拌,加热至110℃,搅拌,使其糊化成米糠浆;
E、酶解:在糊化后的米糠浆中加入质量比0.07%的α-在80℃的温度下酶解反应20分钟成米糠液;
F、灭酶:将米糠液加热至105℃,加热9分钟,进行酶失活处理;
G、过滤:灭酶后的米糠液用200目滤布的过滤机滤去杂质;
H、杀菌:过滤后的米糠液经高温瞬时灭菌器在120℃的高温下瞬时杀菌10秒后即得米糠营养原液;
(2)将绿豆汁匀质、杀菌、冷藏备用;
(3)在配料罐中按重量配比加入全部原料,混和搅拌成糊液。
(4)将调配好的糊液再经胶体磨精磨2次,调节胶体磨细度为8μm。
(5)均质机的一次压力调为25MPa,二次压力调为35MPa,将精磨后的糊液在室温下匀质处理2次。
(6)匀质后的糊液经高温灭菌器在100℃的高温下巴氏杀菌5分钟后即得糠乳营养饮品。
实施例3:
按以下重量份数比制备而成,米糠原液30份,蔬菜汁6份、脱脂奶粉10份、绿豆汁2份、香草香精1份、黑豆乳0.6份、米仁0.1份、绿豆仁冰糕2份、纯净水50份。制备方法和实施例2相同。
实施例4:
按以下重量份数比制备而成,米糠原液40份,蔬菜汁3份、脱脂奶粉7份、绿豆汁5份、香草香精2份、黑豆乳1份、米仁0.3份、绿豆仁冰糕5份、纯净水30份。制备方法和实施例2相同。
对本发明保质期内的风味变化进行考察,具体实验方法是:将本发明存放在30℃条件下,三个月内口感无变化,在三个月后由于包装材料的透光、透氧性导致内容物中的脂肪、蛋白及稳定体系发生变化,口感略有变化,但是在六个月时产品口感依然可以接受。
本发明有保健功效,适合大众人群,有浓郁宜人的米香,奶香,茶香气。口感油腻润滑,回味甘甜。
本实施方式只是对本专利的示例性说明而并不限定它的保护范围,本领域人员还可以对其进行局部改变,只要没有超出本专利的精神实质,都视为对本专利的等同替换,都在本专利的保护范围之内。
Claims (5)
1.一种绿色米糠饮料,其特征在于:按以下重量份数比制备而成,米糠原液30-40份,蔬菜汁3-10份、脱脂奶粉5-10份、绿豆汁2-5份、香草香精1-3份、黑豆乳0.2-1份、米仁0.1-0.5份、绿豆仁冰糕2-5份、纯净水30-70份。
2.根据权利要求1所述的一种绿色米糠饮料,其特征在于:按以下重量份数比制备而成,米糠原液35份,蔬菜汁10份、脱脂奶粉5份、绿豆汁3份、香草香精3份、黑豆乳0.2份、米仁0.5份、绿豆仁冰糕4份、纯净水70份。
3.根据权利要求1所述的一种绿色米糠饮料,其特征在于:按以下重量份数比制备而成,米糠原液30份,蔬菜汁6份、脱脂奶粉10份、绿豆汁2份、香草香精1份、黑豆乳0.6份、米仁0.1份、绿豆仁冰糕2份、纯净水50份。
4.根据权利要求1所述的一种绿色米糠饮料,其特征在于:按以下重量份数比制备而成,米糠原液40份,蔬菜汁3份、脱脂奶粉7份、绿豆汁5份、香草香精2份、黑豆乳1份、米仁0.3份、绿豆仁冰糕5份、纯净水30份。
5.权利要求1-4所述的一种绿色米糠饮料制备方法,其特征在于:制备方法如下:
(1)米糠营养原液的制作方法,其特征是包括如下制作工艺:
A、原料预处理:选择新鲜无杂质的米糠,经稳定化处理成为已脱酶稳定,可以长期储藏的稳定化米糠;
B、烘烤、粉碎、过筛:将稳定化米糠放入烘箱中,温度控制在115℃下烘烤25分钟,然后经粉碎机粉碎、过80目筛得米糠粉;
C、浸泡:常温下用纯净水在浸泡池中将米糠粉充分浸泡至松软;
D、糊化:将充分浸泡后的米糠粉与8倍的纯净水送入夹层蒸锅,边加热边搅拌,加热至110℃,搅拌,使其糊化成米糠浆;
E、酶解:糊化后的米糠浆在80℃的温度下酶解反应20分钟成米糠液;
F、灭酶:将米糠液加热至105℃,加热9分钟,进行酶失活处理;
G、过滤:灭酶后的米糠液用200目滤布的过滤机滤去杂质;
H、杀菌:过滤后的米糠液经高温瞬时灭菌器在120℃的高温下瞬时杀菌10秒后即得米糠营养原液;
(2)将绿豆汁匀质、杀菌、冷藏备用;
(3)在配料罐中按重量配比加入全部原料,混和搅拌成糊液;
(4)将调配好的糊液再经胶体磨精磨2次,调节胶体磨细度为8μm;
(5)均质机的一次压力调为25MPa,二次压力调为35MPa,将精磨后的糊液在室温下匀质处理2次;
(6)匀质后的糊液经高温灭菌器在100℃的高温下巴氏杀菌5分钟后即得糠乳营养饮品。
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