CN105876715A - 一种青稞杞蜜及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种青稞杞蜜及其制作方法。其由以下重量百分比的组份组成:青稞枸杞液22.00~31.00%,果葡糖浆57.00~65.00%,调味剂4.61~10.95%,稳定剂1.01~2.45%。本发明制备的青稞杞蜜,丰富了我国市场上果蜜的种类,增加了青稞产品种类,提高了青稞的附加值。
Description
技术领域
本发明属于食品领域,具体涉及一种青稞杞蜜及其制作方法。
背景技术
青稞营养极其丰富,具有高蛋白质、高纤维、高维生素、低脂肪、低糖的特点。青稞还含有丰富的B族维生素和多种有益人体健康的无机元素钙、磷、铁、铜、锌和微量元素硒等矿物元素,这些物质对促进人体健康发育有积极的作用。其中硒是联合国卫生组织确定的人体必需的微量元素,而且是目前唯一认定的防癌抗癌元素。此外青稞β-葡聚糖含量居全球大麦之冠,是小麦平均含量的50倍。世界医学专家研究认为β-葡聚糖具有清肠、调节血脂、降低胆固醇、阻抗肿瘤、提高免疫力等生理功能。青稞还含有降胆固醇作用的油酸、亚油酸、亚麻酸、α-生育三烯醇以及健脑的卵磷脂、脑磷脂等,其烟酸含量高于玉米1.7倍。
青稞以其较高的营养价值和保健功能成为食品、保健食品和药品研究的热点。但目前青稞除了作为藏区的口粮和青稞白酒的原料外,青稞开发基本处于初级阶段,产品单一,附加值低。
枸杞是我国重要的药用植物资源和药食同源的名贵中药材,枸杞的主要化学成分有枸杞多糖、枸杞黄酮、甜菜碱、类胡萝卜素及类胡萝卜素酯、维生素C、多种氨基酸、还包括隐黄质、玉米黄质、酸浆果红素、甾醇类、酚类、有机酸、多种酵素和SOD等活性物质,具有增强免疫、降血脂、抗脂肪肝、抗肿瘤、抗衰老、抗应激等多种生理功和保健功能,因此深受国内外市场欢迎。
以青稞和枸杞为原料,制备成独特风味、纯天然、高品质的果蜜,口感醇 正,营养丰富,具有饮用滋补双重作用。
发明内容
本发明目的是研制出一种外观、口味和稳定性好的青稞杞蜜,保持青稞和枸杞特有的营养和风味。为了实现本发明的目的,本发明采用如下技术方案:
一种青稞杞蜜,由以下质量百分比的组份组成:青稞枸杞液22.00~31.00%,果葡糖浆57.00~65.00%,调味剂4.61~10.95%,稳定剂1.01~2.45%。
优选的,一种青稞杞蜜,由以下质量百分比的组份组成:青稞枸杞液25.00~28.00%,果葡糖浆62.00~64.00%,调味剂6.42~8.64%,稳定剂1.52~2.14%。
所述的调味剂为蜂蜜、柠檬酸、柠檬酸钠中的一种或两种或三种的混合物。
所述的稳定剂为瓜尔豆胶和CMC中的一种或两种的混合物。
本发明还包含青稞枸杞液的制备方法,其技术方案为:
(1)青稞与水按重量比1:2~1:3混合,0.10~0.13MPa,105~121℃软化5~6min,再以软化后的青稞与水按重量比1:15~1:25比例混合,打浆,过滤,制得青稞液;
(2)柠檬草和青稞液按重量比1:350~1:450混合,78~85℃浸提20~60min,过滤,收集滤液,得调配青稞液;
(3)枸杞和调配青稞液按重量比1:1~1.2:1混合,打浆,均质,制得青稞枸杞液。
本发明还包含一种青稞杞蜜的制备方法,其技术方案为:
(1)青稞与水按重量比1:2~1:3混合,0.10~0.13MPa,105~121℃软化5~6min,再以软化后的青稞与水按重量比1:15~1:25比例混合,打浆,过滤,制得青稞液;
(2)柠檬草和青稞液按重量比1:350~1:450混合,78~85℃浸提20~60min,过滤,收集滤液,得调配青稞液;
(3)枸杞和调配青稞液按重量比1:1~1.2:1混合,打浆,均质,制得青稞枸杞 液。
(4)青稞枸杞液中按配方添加果葡糖浆,调味剂和稳定剂,混合均匀,制得青稞杞蜜。
本发明的有益效果:
采用本发明的工艺制备的青稞杞蜜,丰富了我国市场上果蜜的种类,增加了青稞产品种类,提高了青稞的附加值。
本发明以青稞和枸杞为原料,经现代先进生产工艺加工而成,具有补充气血、清除疲劳、耐缺氧、提高机体免疫功能等功效。且其口感好,性质稳定,成分确定,安全性高,可靠性强。
附图说明
图1是本发明青稞杞蜜的制备工艺流程图。
具体实施方式
实施例1
1kg青稞中加入2kg水,0.10MPa,105℃软化6min,软化后的青稞中加入45kg水混合,打浆,过滤,制得青稞液48kg;
制得的青稞液中加入137g柠檬草,78℃浸提60min,过滤,收集滤液,得调配青稞液47.5kg;
47.5kg调配青稞液中加入47.5kg枸杞混合,打浆,均质,制得青稞枸杞液95kg。
取22kg青稞枸杞液,添加果葡糖浆65kg,蜂蜜6kg、柠檬酸2.4kg、柠檬酸钠2.5kg,瓜尔豆胶2.05kg和CMC0.05kg,混合均匀,制得青稞杞蜜100kg。
实施例2
取实施例1中制得的青稞枸杞液30kg,添加果葡糖浆57kg,蜂蜜6kg、柠檬酸2.4kg、柠檬酸钠2.5kg,瓜尔豆胶1.85kg和CMC0.25kg,混合均匀,制得青稞杞蜜100kg。
实施例3
1kg青稞中加入3kg水,0.13MPa,121℃软化5min,软化后的青稞中加入100kg水混合,打浆,过滤,制得青稞液104kg;
制得的青稞液中加入231g柠檬草,85℃浸提20min,过滤,收集滤液,得调配青稞液334kg;
334kg调配青稞液中加入278kg枸杞混合,打浆,均质,制得青稞枸杞液612kg。
取31kg青稞枸杞液,添加果葡糖浆58.6kg,蜂蜜6kg、柠檬酸1.6kg、柠檬酸钠1.79kg,瓜尔豆胶1kg和CMC0.01kg,混合均匀,制得青稞杞蜜100kg。
实施例4
取实施例3中制得的青稞枸杞液30.83kg,添加果葡糖浆65kg,蜂蜜3kg、柠檬酸0.08kg、柠檬酸钠0.08kg,瓜尔豆胶1kg和CMC0.01kg,混合均匀,制得青稞杞蜜100kg。
实施例5
1kg青稞中加入2.5kg水,0.12MPa,115℃软化6min,软化后的青稞中加入70kg水混合,打浆,过滤,制得青稞液73.5kg;
制得的青稞液中加入183.75g柠檬草,82℃浸提40min,过滤,收集滤液,得调配青稞液73kg;
73kg调配青稞液中加入80kg枸杞混合,打浆,均质,制得青稞枸杞液152kg。
取25.26kg青稞枸杞液,添加果葡糖浆64kg,蜂蜜5kg、柠檬酸1.8kg、柠 檬酸钠1.8kg,瓜尔豆胶2.1kg和CMC0.04kg,混合均匀,制得青稞杞蜜100kg。
实施例6
取实施例5中制得的青稞枸杞液28kg,添加果葡糖浆62kg,蜂蜜5kg、柠檬酸1.98kg、柠檬酸钠1.5kg,瓜尔豆胶1.5kg和CMC0.02kg,混合均匀,制得青稞杞蜜100kg。
实施例7
取实施例5中制得的青稞枸杞液26kg,添加果葡糖浆63.26kg,蜂蜜5kg、柠檬酸1.8kg、柠檬酸钠1.8kg,瓜尔豆胶2.1kg和CMC0.04kg,混合均匀,制得青稞杞蜜100kg。
实施例8
取实施例5中制得的青稞枸杞液28kg,添加果葡糖浆64kg,蜂蜜4kg、柠檬酸1.2kg、柠檬酸钠1.2kg,瓜尔豆胶1.57kg和CMC0.03kg,混合均匀,制得青稞杞蜜100kg。
实施例9
感官鉴别评价实验
本实验主要考察均按本发明制备方法制得的青稞杞蜜在色泽、气味与滋味上的感官评价。
评价内容:根据感官评价原则进行感官鉴别评价试验。以评价本发明方法制备得到的青稞杞蜜的质量。
评价方法:采用差别度检验法。
评价要求:
环境要求:品评区:感官评价场所根据评价人数分成若干小区,室温:20℃,光源:全白荧光灯;准备区:用于制备样品和分发样品;具备加热、保温设施以及储藏设施、实验桌,排风系统;讨论区:用于评价前集中讲解评价要求和 评价后结果呈现、讨论和解释。
样品准备:参考实施例1的方法制得的青稞杞蜜2份作为标准品。
参考实施例2制得的青稞杞蜜3批次;样品标记为样品1、样品2、样品3。
参考实施例3制得的青稞杞蜜3批次;样品标记为样品4、样品5、样品6。
标准品以S标记。样品以3位数字代码组成(例如:111)进行盲标,样品顺序随机处理。区别检验时,尽量保证样品的视觉外观和温度一致。
容器:透明玻璃杯。
味觉清洗剂:水。
感官评价的时间:取决于将进行的样品数量和每个检验所需的时间。
评价员的选择与筛选:根据带测试样品我们选择评价员10人,评价人员不准抽烟,不准将有异杂味的物品和有气味的化妆品带入评价现场。评价员应保持良好的精神状态,非特殊情况不得中途退出。鉴别区保持安静、清洁和空气清新。评价和评分力求客观公正、科学、准确,评语清楚无涂改。
感官鉴别评价要求:色泽鉴别:进行青稞杞蜜的感官鉴别时,取样品在散射光线下直接观察。青稞杞蜜应为鲜艳、均匀的橙黄色。气味鉴别:取样品在室温下嗅其气味。青稞杞蜜应具有枸杞和柠檬草特有的香味,协调,无异味。滋味鉴别:品尝。青稞杞蜜酸味与甜味适中,协调。
评价过程:根据评价人员的感官鉴别结果,参照评分标准表1对各样品进行打分。其平均值即为样品的最后分值。
表1 青稞杞蜜感官评价标准
感官评价报告:感官评价报告样表见表2。
表2 青稞杞蜜官评价报告
感官评价汇总见表3。
表3 青稞杞蜜感官评价汇总表
评价结论:
结论:对青稞杞蜜测试样品进行盲标编号与标准品进行评估产品差别度测试,结果表明,实施例2的方法制得的青稞杞蜜颜色呈鲜艳、均匀橙黄色,具有枸杞和柠檬草特有的香味,酸甜味适中,协调。
采用本发明的工艺制备的青稞杞蜜,丰富了我国市场上果蜜的种类,增加了青稞产品种类,提高了青稞的附加值。本发明以青稞和枸杞子为原料,经现 代先进生产工艺加工而成,具有补充气血、清除疲劳、耐缺氧、提高机体免疫功能等功效。且其口感好,性质稳定,成分确定,安全性高,可靠性强。
Claims (6)
1.一种青稞杞蜜,由以下质量百分比的组份组成:青稞枸杞液22.00~31.00%,果葡糖浆57.00~65.00%,调味剂4.61~10.95%,稳定剂1.01~2.45%。
2.一种青稞杞蜜,由以下质量百分比的组份组成:青稞枸杞液25.00~28.00%,果葡糖浆62.00~64.00%,调味剂6.42~8.64%,稳定剂1.52~2.14%。
3.根据权利要求1或2所述的一种青稞杞蜜,其特征在于:所述的青稞枸杞液由以下方法制得:
(1)青稞与水按重量比1:2~1:3混合,0.10~0.13MPa,105~121℃软化5~6min,再以软化后的青稞与水按重量比1:15~1:25比例混合,打浆,过滤,制得青稞液;
(2)柠檬草和青稞液按重量比1:350~1:450混合,78~85℃浸提20~60min,过滤,收集滤液,得调配青稞液;
(3)枸杞和调配青稞液按重量比1:1~1.2:1混合,打浆,均质,制得青稞枸杞液。
4.根据权利要求1或2所述的一种青稞杞蜜,其特征在于:所述的调味剂为蜂蜜、柠檬酸、柠檬酸钠中的一种或两种或三种的混合物。
5.根据权利要求1或2所述的一种青稞杞蜜,其特征在于:所述的稳定剂为瓜尔豆胶和CMC中的一种或两种的混合物。
6.一种青稞杞蜜的制备方法,包括如下步骤:
(1)青稞与水按重量比1:2~1:3混合,0.10~0.13MPa,105~121℃软化5~6min,再以软化后的青稞与水按重量比1:15~1:25比例混合,打浆,过滤,制得青稞液;
(2)柠檬草和青稞液按重量比1:350~1:450混合,78~85℃浸提20~60min,过滤,收集滤液,得调配青稞液;
(3)枸杞和调配青稞液按重量比1:1~1.2:1混合,打浆,均质,制得青稞枸杞液。
(4)青稞枸杞液中按配方添加果葡糖浆,调味剂和稳定剂,混合均匀,制得青稞杞蜜。
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