CN105724995B - 澄清山药饮料的制备方法 - Google Patents
澄清山药饮料的制备方法 Download PDFInfo
- Publication number
- CN105724995B CN105724995B CN201610225646.9A CN201610225646A CN105724995B CN 105724995 B CN105724995 B CN 105724995B CN 201610225646 A CN201610225646 A CN 201610225646A CN 105724995 B CN105724995 B CN 105724995B
- Authority
- CN
- China
- Prior art keywords
- yam
- beverage
- obtains
- liquid
- clarification
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 92
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000007788 liquid Substances 0.000 claims abstract description 56
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 31
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 31
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 31
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 31
- 238000005352 clarification Methods 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 235000019634 flavors Nutrition 0.000 claims abstract description 26
- 238000011049 filling Methods 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 20
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000015206 pear juice Nutrition 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 8
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000013681 dietary sucrose Nutrition 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 21
- 230000035622 drinking Effects 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 13
- 239000004382 Amylase Substances 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 108010065511 Amylases Proteins 0.000 claims description 10
- 102000013142 Amylases Human genes 0.000 claims description 10
- 108090000526 Papain Proteins 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 10
- 235000019418 amylase Nutrition 0.000 claims description 10
- 235000019834 papain Nutrition 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 13
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 238000010009 beating Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003625 trehaloses Chemical class 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002019 anti-mutation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- -1 pectase Proteins 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
Classifications
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/58—Colouring agents
-
- 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
- A23L2/64—Re-adding volatile aromatic ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了原味和甜味澄清山药饮料及其制备方法。其中,原味澄清山药饮料是以新鲜山药为原料,经烫漂护色、打浆细化、酶解澄清、调节pH、灌装、杀菌等工艺加工而成;甜味澄清山药饮料配料时的组分及各组分的质量份为山药酶解液90~98份、食用糖1~6份、海藻糖0.5~3.5份、食用盐0.05~0.15份、浓缩雪梨汁0.1~0.5份、柠檬酸0.01~0.03份,其制备步骤主要包括调配、灌装和杀菌。该两种风味的澄清山药饮料口感清爽,解渴感强,透明度高,且不含任何人工色素、香精和防腐剂。
Description
技术领域
本发明属于食品加工领域,特别涉及原味和甜味澄清山药饮料及其制备方法。
背景技术
山药为薯蓣科植物薯蓣的块茎,含有淀粉、蛋白质、硫胺素、核黄素、尼克酸、维生素C等营养素以及活性多糖、皂苷、生物碱等功效成分,具有健脾、益肺、固肾、降血糖、降血脂、抗衰老、抗突变、调节免疫等功能,是一种具有补气作用的药食两用食物。
CN201310107117.5 公开了一种山药饮料的制作方法,将新鲜山药预处理后与经过浸泡处理的薏米和莲心混合打浆,经配料、均质、灭菌、灌装、二次灭菌后得到一种口感细腻、稳定性好、保质期长的山药饮料。虽然采用复合稳定剂可提高山药饮料的稳定性,但其用量过大(为滤浆重量的1%~4%),因而会造成饮料的粘度过大,增强糊口感,降低其清爽口感。采用二次灭菌技术可显著延长山药饮料的保质期,但同时也会导致山药的营养成和风味的损失。
CN103859543A公布了一种工业化清汁型山药饮料的制备方法,山药原料经破碎、液化、离心分离、酶解澄清、陶瓷膜精滤制备山药清汁,然后将其依次进行调配、定容、灌装、杀菌得到清汁型山药汁饮料。其中,液化是在山药浆中加入耐高温的a-淀粉酶于pH 6.0~6.8、97℃~99℃下保持1.0 h~1.5 h;酶解澄清是在通过液化处理得到的山药原汁中添加澄清专用酶制剂(该制剂由糖化酶、果胶酶、蛋白酶的一种或几种组成)于pH 5.8~6.2、55℃~58℃下水解60 min~90 min。虽然采用该方法可得到一种澄清型山药汁饮料,避免浑浊型山药汁饮料容易出现的淀粉老化、分层和沉淀等现象,但该方法存在生产工艺复杂、操作繁琐、生产成本高等不足。
发明内容
本发明的目的是克服现有技术的不足,提供原味和甜味澄清山药饮料的制备方法,该方法不仅能够简化生产工艺,缩短生产时间,降低生产成本,而且可最大限度保留山药的营养和风味。
一种原味澄清山药饮料,其特征在于该饮料的制备方法如下:
(1)漂烫护色
将新鲜山药进行预处理后放入其质量2~3倍的护色液中于95℃~100℃下保持5min~10 min,捞出后将其放入饮用水中冷却,捞出、沥干后得到护色山药片;
(2)打浆细化
在步骤(1)得到的护色山药片中加入其质量3~4倍的饮用纯净水,打浆后得到山药浆;
(3)酶解澄清
在步骤(2)得到的山药浆中加入其质量0.02%~0.06%的木瓜蛋白酶,混匀后在60℃~70℃下酶解30 min~60 min,然后加入其质量0.02%~0.06%的高温a-淀粉酶,混匀后在90℃~95℃下酶解30 min~60 min,煮沸灭酶后加入山药片质量3~4倍的饮用纯净水,搅拌均匀后过滤,得到山药酶解液;
(4)调节pH
用质量浓度为0.15%~0.25%的柠檬酸溶液将步骤(3)得到的山药酶解液的pH调至4.0~4.6,得到调配料液;
(5)灌装、杀菌与冷却
将步骤(4)得到的调配料液依次进行灌装、杀菌、冷却,得到原味澄清山药饮料。
一种甜味澄清山药饮料,其特征在于其配料质量份组成为上述山药酶解液90~98份、食用糖1~6份、海藻糖0.5~3.5份、食用盐0.05~0.15份、浓缩雪梨汁0.1~0.5份、柠檬酸0.01~0.03份,其制备主要步骤包括调配、过滤、灌装和杀菌。
上述原味澄清山药饮料的技术方案中,步骤(1)所述预处理是将新鲜山药清洗去皮后切成4 mm~6 mm厚的山药片。
上述原味澄清山药饮料的技术方案中,步骤(1)中所述护色液含有质量浓度为0.15%~0.30%柠檬酸、0.15%~0.30%食用盐和0.15%~0.30% D-异抗坏血酸钠。
上述原味澄清山药饮料的技术方案中,步骤(2)中所述木瓜蛋白酶和高温a-淀粉酶的酶活力单位分别为65万U/g和3万U/g。
上述原味和甜味澄清山药饮料的技术方案中,所述杀菌是将灌装后的饮料于95℃~100℃水浴中保持20 min~30 min。
上述甜味澄清山药饮料的技术方案中,所述调配是将食用糖、海藻糖、食用盐和柠檬酸放入适量的山药酶解液中,充分搅拌溶解后加入浓缩雪梨汁,搅匀后过滤,得到复合糖液,将其与剩余的山药酶解液混匀,用饮用纯净水定重后搅匀,得到调配料液。
上述甜味澄清山药饮料的技术方案中,所述食用糖为白砂糖、冰糖或其组合。
与现有技术相比,本发明具有以下有益效果:
1、本发明提供了澄清山药饮料及其制备方法,该方法中依次采用蛋白酶和高温a-淀粉酶分别适度水解山药中的蛋白质和淀粉,使前者转化为可溶性多肽、后者水解为不易老化的糊精和低聚糖,从而避免了因该两种成分的存在而出现的饮料浑浊、沉淀、分层和老化的现象,这样不仅可明显提高山药饮料的贮藏稳定性,而且能最大限度保留山药的原有风味和营养。同时,两步水解过程中先在较低温度下进行蛋白质水解后在较高温度下进行淀粉水解,这样既简化了操作,提高了生产效率,还降低了能耗。
2、本发明在甜味澄清山药饮料的生产中加入了海藻糖,海藻糖是一种非还原性双糖,不易产生美拉德反应,对酸和热具有很好的稳定性,而且是一种优良的矫味剂,对饮料的香气具有协同增强作用,还可改善其滋味,掩盖或消除不良风味。此外,产品中还加入浓缩雪梨汁,其添加既可增强山药的润肺清燥的功效,还能丰富山药饮料的口感。
3、本发明方法中采用柠檬酸溶液将山药酶解液的pH调至4.0~4.6,这样能够降低山药饮料的杀菌强度,有利于其营养和风味的保留。
4、本发明的澄清山药饮料中不含任何人工合成色素、香精和防腐剂,安全性高,其中原味澄清山药饮料适合于各类人群,尤其是肥胖和糖尿病患者等饮用。
5、本发明方法操作简单,生产周期短,生产成本低,易于工业化生产。
具体实施方式
下面通过实施例对本发明所述澄清山药饮料及其制备方法作进一步说明。有必要指出的是下述实施例只用于对本发明的进一步说明,不能理解为对本发明保护范围的限制,该领域的技术人员可以根据上述本发明的内容进行一些非本质的改进和调整。
实施例1
本实施例中,原味澄清山药饮料的制备方法如下:
(1)漂烫护色
将白山药清洗去皮后切成4 mm厚的薄片,取15 kg山药片,将其放入30 kg(原料质量2倍)护色液(该护色液中柠檬酸、食用盐和D-异抗坏血酸钠的质量浓度均为0.15%)中,于95℃下保持10 min,捞出后将其放入饮用水中冷却,捞出、沥干后得到护色山药片;
(2)打浆细化
将步骤(1)得到的护色山药片与45 kg(原料质量3倍)饮用纯净水混合打浆,得到山药浆;
(3)酶解澄清
在步骤(2)得到的山药浆中加入其质量0.02%的木瓜蛋白酶,混匀后在60℃下酶解60 min,然后加入其质量0.02%的高温α-淀粉酶,混匀后在90℃下酶解60 min,煮沸灭酶后加入45 kg(原料质量3倍)的饮用纯净水,搅匀后过滤,得到山药酶解液;其中,木瓜蛋白酶和高温a-淀粉酶的酶活力单位分别为65万U/g和3万U/g;
(4)调节pH
用质量浓度为0.15%的柠檬酸溶液将步骤(3)得到的山药酶解液的pH调至4.6,得到调配料液;
(5)灌装、杀菌与冷却
将步骤(4)得到的调配料液灌装后于95℃水浴中保持30 min,冷却后得到原味澄清山药饮料。
实施例2
本实施例中,原味澄清山药饮料的制备方法如下:
(1)漂烫护色
将白山药清洗去皮后切成5 mm厚的薄片,取20 kg山药片,将其放入50 kg(原料质量2.5倍)护色液(该护色液中柠檬酸、食用盐和D-异抗坏血酸钠的质量浓度均为0.23%)中于98℃下保持8 min,捞出后将其放入饮用水中冷却,捞出、沥干后得到护色山药片;
(2)打浆细化
将步骤(1)得到的护色山药片与70 kg(原料质量3.5倍)饮用纯净水混合打浆,得到山药浆;
(3)酶解澄清
在步骤(2)得到的山药浆中加入其质量0.04%的木瓜蛋白酶,混匀后在65℃下酶解45 min,然后加入其质量0.04%的高温a-淀粉酶,混匀后在92℃下酶解45 min,煮沸灭酶后加入70 kg(原料质量3.5倍)的饮用纯净水,搅匀后过滤,得到山药酶解液;其中,木瓜蛋白酶和高温a-淀粉酶的酶活力单位分别为65万U/g和3万U/g;
(4)调节pH
用质量浓度为0.2%的柠檬酸溶液将步骤(3)得到的山药酶解液的pH调至4.3,得到调配料液;
(5)灌装、杀菌与冷却
将步骤(4)得到的调配料液灌装后于98℃水浴中保持25 min,冷却后得到原味澄清山药饮料。
实施例3
本实施例中,原味澄清山药饮料的制备方法如下:
(1)漂烫护色
将白山药清洗去皮后切成6 mm厚的薄片,取50 kg山药片,将其放入150 kg(原料质量3倍)护色液(该护色液中柠檬酸、食用盐和D-异抗坏血酸钠的质量浓度均为0.3%)中于100℃下保持5 min,捞出后将其放入饮用水中冷却,捞出、沥干后得到护色山药片;
(2)打浆细化
将步骤(1)得到的护色山药片与200 kg(原料质量4倍)饮用纯净水混合打浆,得到山药浆;
(3)酶解澄清
在步骤(2)得到的山药浆中加入其质量0.06%的木瓜蛋白酶,混匀后在70℃下酶解30 min,然后加入其质量0.06%的高温a-淀粉酶,混匀后在95℃下酶解30 min,煮沸灭酶后加入200 kg(原料质量4倍)的饮用纯净水,搅匀后过滤,得到山药酶解液;其中,木瓜蛋白酶和高温a-淀粉酶的酶活力单位分别为65万U/g和3万U/g;
(4)调节pH
用质量浓度为0.25%的柠檬酸溶液将步骤(3)得到的山药酶解液的pH调至4.0,得到调配料液;
(5)灌装、杀菌与冷却
将步骤(4)得到的调配料液灌装后于100℃水浴中保持20 min,冷却后得到原味澄清山药饮料。
实施例4
本实施例中,甜味澄清山药饮料配料及其质量份组成为山药酶解液98 kg、白砂糖1 kg、海藻糖0.5 kg、食用盐0.05 kg、浓缩雪梨汁0.44 kg、柠檬酸0.01 kg;制备方法如下:
(1)调配
将1 kg白砂糖、0.5 kg海藻糖、0.05 kg食用盐和0.01 kg柠檬酸放入20 kg采用实施例1中所述方法制备的山药酶解液中,充分搅拌溶解后加入0.44 kg浓缩雪梨汁,搅匀后过滤,得到复合糖液,再将其与78 kg山药酶解液混匀,用饮用纯净水定重至100 kg,搅匀后得到调配料液;
(2)灌装、杀菌与冷却
将步骤(1)得到的调配料液灌装后于95℃水浴中保持30 min,冷却后得到甜味澄清山药饮料。
实施例5
本实施例中,甜味澄清山药饮料的配料及其质量份组成为山药酶解液94 kg、白砂糖1.8 kg、冰糖1.8 kg、海藻糖2 kg、食用盐0.1 kg、浓缩雪梨汁0.28 kg、柠檬酸0.02 kg;制备方法如下:
(1)调配
将1.8 kg白砂糖、1.8 kg冰糖、2 kg海藻糖、0.1 kg食用盐和0.02 kg柠檬酸放入25 kg采用实施例2中所述方法制备的山药酶解液中,充分搅拌溶解后加入0.28 kg浓缩雪梨汁,搅匀后过滤,得到复合糖液,将其与69 kg山药酶解液混匀,用饮用纯净水定重至100kg,搅匀后得到调配料液;
(2)灌装、杀菌与冷却
将步骤(1)得到的调配料液灌装后于98℃水浴中保持25 min,冷却后得到甜味澄清山药饮料。
实施例6
本实施例中,甜味澄清山药饮料的配料及其质量份组成为山药酶解液90 kg、冰糖6 kg、海藻糖3.5 kg、食用盐0.15 kg、浓缩雪梨汁0.32 kg、柠檬酸0.03 kg;制备方法如下:
(1)调配
将6 kg冰糖、3.5 kg海藻糖、0.15 kg食用盐和0.03 kg柠檬酸放入30 kg采用实施例3中所述方法制备的山药酶解液中,充分搅拌溶解后加入0.32 kg浓缩雪梨汁,搅匀后过滤,得到复合糖液,将其与60 kg山药酶解液混匀,用饮用纯净水定重至100 kg,搅匀后得到调配料液;
(2)灌装、杀菌与冷却
将步骤(1)得到的调配料液灌装后于100℃水浴中保持20 min,冷却后得到甜味澄清山药饮料。
Claims (6)
1.一种原味澄清山药饮料,其特征在于该饮料的制备方法如下:
(1)漂烫护色
将新鲜山药进行预处理后放入其质量2~3倍的护色液中于95℃~100℃下保持5min~10min,捞出后将其放入饮用水中冷却,捞出、沥干后得到护色山药片;所述预处理是将新鲜山药清洗去皮后切成4mm~6mm厚的山药片;
(2)打浆细化
在步骤(1)得到的护色山药片中加入其质量3~4倍的饮用纯净水,打浆后得到山药浆;
(3)酶解澄清
在步骤(2)得到的山药浆中加入其质量0.02%~0.06%的木瓜蛋白酶,混匀后在60℃~70℃下酶解30min~60min,然后加入其质量0.02%~0.06%的高温a-淀粉酶,混匀后在90℃~95℃下酶解30min~60min,煮沸灭酶后加入山药片质量3~4倍的饮用纯净水,搅拌均匀后过滤,得到山药酶解液;所述木瓜蛋白酶和高温a-淀粉酶的酶活力单位分别为65万U/g和3万U/g;
(4)调节pH
用质量浓度为0.15%~0.25%的柠檬酸溶液将步骤(3)得到的山药酶解液的pH调至4.0~4.6,得到调配料液;
(5)灌装、杀菌与冷却
将步骤(4)得到的调配料液依次进行灌装、杀菌、冷却,得到原味澄清山药饮料。
2.一种甜味澄清山药饮料,其特征在于其配料质量份组成为权利要求1所述山药酶解液90~98份、食用糖1~6份、海藻糖0.5~3.5份、食用盐0.05~0.15份、浓缩雪梨汁0.1~0.5份、柠檬酸0.01~0.03份,其制备主要步骤包括调配、过滤、灌装和杀菌。
3.根据权利要求1所述原味澄清山药饮料,其特征在于步骤(1)中所述护色液含有质量浓度为0.15%~0.30%柠檬酸、0.15%~0.30%食用盐和0.15%~0.30%D-异抗坏血酸钠。
4.根据权利要求1或2所述澄清山药饮料,其特征在于所述杀菌是将灌装后的饮料于95℃~100℃水浴中保持20min~30min。
5.根据权利要求2所述甜味澄清山药饮料,其特征在于所述调配是将食用糖、海藻糖、食用盐和柠檬酸放入适量的山药酶解液中,充分搅拌溶解后加入浓缩雪梨汁,搅匀后过滤,得到复合糖液,将其与剩余的山药酶解液混匀,用饮用纯净水定重后搅匀,得到调配料液。
6.根据权利要求2所述甜味澄清山药饮料,其特征在于所述食用糖为白砂糖、冰糖或其组合。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610225646.9A CN105724995B (zh) | 2016-04-13 | 2016-04-13 | 澄清山药饮料的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610225646.9A CN105724995B (zh) | 2016-04-13 | 2016-04-13 | 澄清山药饮料的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105724995A CN105724995A (zh) | 2016-07-06 |
CN105724995B true CN105724995B (zh) | 2019-01-18 |
Family
ID=56254066
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610225646.9A Active CN105724995B (zh) | 2016-04-13 | 2016-04-13 | 澄清山药饮料的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105724995B (zh) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106343299A (zh) * | 2016-11-24 | 2017-01-25 | 贵州黔安源药科技发展有限公司 | 一种山药清汁饮料的制备方法 |
CN106962700A (zh) * | 2017-03-21 | 2017-07-21 | 四川大学 | 一种山药浊汁饮料及其制备方法 |
CN109953232A (zh) * | 2019-04-15 | 2019-07-02 | 广西农业职业技术学院 | 一种南瓜淮山复合澄清饮料的制作方法 |
CN112515066A (zh) * | 2020-12-09 | 2021-03-19 | 焦作市米奇食品饮料有限公司 | 一种防沉淀山药饮料及其制备方法 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1293926A (zh) * | 1999-10-27 | 2001-05-09 | 赵光学 | 山药露饮料及其制备方法 |
JP3191800B2 (ja) * | 1994-04-14 | 2001-07-23 | 松下電器産業株式会社 | スクリーン印刷装置及びスクリーン印刷方法 |
CN1314418A (zh) * | 2000-03-14 | 2001-09-26 | 不二制油株式会社 | 制备水溶性多糖的方法以及纯化水溶性多糖含水溶液的方法 |
CN101283792A (zh) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | 一种功能性山药酶解液的制备方法 |
CN101496623A (zh) * | 2008-01-31 | 2009-08-05 | 海城市起发食品厂 | 山药饮料及其制法 |
CN102132933A (zh) * | 2011-03-23 | 2011-07-27 | 郑州朴素堂食品股份有限公司 | 山药饮料用防老化剂、山药饮料及山药饮料的制备方法 |
CN102835635A (zh) * | 2012-09-29 | 2012-12-26 | 赵红丽 | 一种采用生物酶法,以怀山药为主要原料制得的怀山药肽、多糖的复合营养液及其制备方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03191800A (ja) * | 1989-12-20 | 1991-08-21 | Sakai Toshimi | 自然薯の糖化液及び自然薯酒の製造法 |
-
2016
- 2016-04-13 CN CN201610225646.9A patent/CN105724995B/zh active Active
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3191800B2 (ja) * | 1994-04-14 | 2001-07-23 | 松下電器産業株式会社 | スクリーン印刷装置及びスクリーン印刷方法 |
CN1293926A (zh) * | 1999-10-27 | 2001-05-09 | 赵光学 | 山药露饮料及其制备方法 |
CN1314418A (zh) * | 2000-03-14 | 2001-09-26 | 不二制油株式会社 | 制备水溶性多糖的方法以及纯化水溶性多糖含水溶液的方法 |
CN101496623A (zh) * | 2008-01-31 | 2009-08-05 | 海城市起发食品厂 | 山药饮料及其制法 |
CN101283792A (zh) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | 一种功能性山药酶解液的制备方法 |
CN102132933A (zh) * | 2011-03-23 | 2011-07-27 | 郑州朴素堂食品股份有限公司 | 山药饮料用防老化剂、山药饮料及山药饮料的制备方法 |
CN102835635A (zh) * | 2012-09-29 | 2012-12-26 | 赵红丽 | 一种采用生物酶法,以怀山药为主要原料制得的怀山药肽、多糖的复合营养液及其制备方法 |
Non-Patent Citations (3)
Title |
---|
刘春泉,等.酶处理对糯玉米浆液品质的影响.《江苏农业学报》.2012,第28卷(第2期),第436-442页. |
王洪新,等.山药多糖研究进展.《食品与生物技术学报》.2011,第30卷(第3期),第321-327页. |
赵静,等.新型山药饮料的开发.《食品研究与开发》.2009,第30卷(第3期),第68-70页. |
Also Published As
Publication number | Publication date |
---|---|
CN105724995A (zh) | 2016-07-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105851734B (zh) | 澄清紫山药饮料及其制备方法 | |
CN106721717B (zh) | 一种含有高水溶性膳食纤维红枣汁或红枣浓缩清汁的制备工艺 | |
CN101601487B (zh) | 一种贝类蛋白饮料及其制备方法 | |
CN104509910B (zh) | 人参、山药复合保健饮料及制备方法 | |
CN104522809B (zh) | 人参、枸杞复合保健饮料及制备方法 | |
CN106010928A (zh) | 蒲桃椰枣果醋饮料的制备工艺 | |
CN104522781B (zh) | 人参、红枣复合保健饮料及制备方法 | |
CN105724995B (zh) | 澄清山药饮料的制备方法 | |
CN103555534A (zh) | 一种菊芋蓝莓复合功能饮料的制备方法及其产品 | |
CN104489801A (zh) | 一种海带保健饮料的制备方法 | |
CN102106581A (zh) | 弱碱性松针饮料的加工方法 | |
CN105614585A (zh) | 一种银耳饮料及其生产方法 | |
CN103013756A (zh) | 一种马蹄皮果酒的酿造方法 | |
CN106616704A (zh) | 一种枸杞果酱的制备方法 | |
CN103380927B (zh) | 一种光皮木瓜汁饮料及其制备方法 | |
CN102090672B (zh) | 一种花蛤营养液及其制备方法 | |
CN105876547A (zh) | 一种紫山药澄清汁饮料的生产方法及其产品 | |
CN104522808A (zh) | 人参、太子参复合保健饮料及制备方法 | |
CN101248864B (zh) | 草莓固态天然色素的制备方法 | |
CN106360172A (zh) | 一种酵香型葛根马蹄甘蔗复合饮料的制备方法 | |
CN106591038A (zh) | 一种蓝莓枸杞紫薯糯米酒及其制备方法 | |
CN106107803A (zh) | 一种发酵糯米桃胶营养果冻 | |
CN109480145A (zh) | 一种刺梨猕猴桃汁及其制备方法 | |
CN109198321A (zh) | 一种多果蔬混合饮料 | |
CN109329678A (zh) | 一种人参醋蛋小分子肽饮液的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |