CN105901435A - 一种果味鲜嫩小麦饮品的制作方法 - Google Patents
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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
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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
- A23L2/52—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
Abstract
本发明涉及一种功能性饮品,具体涉及一种果味鲜嫩小麦饮品的制作方法,小麦灌浆期结束时,收割小麦麦穗,小麦麦穗收割完成后,将生石灰与水混合均匀作为漂洗液,将收割后的麦穗放入漂洗液中反复漂洗,捞出,烘干,将烘干后的麦穗放入磨浆机中研磨,向麦穗浆液中添加海藻酸、烟酸、纤维素酶、半纤维素酶、蛋白酶酶解,先用波长310‑315纳米的紫外线照射酶解后的麦穗浆液,将经紫外线照射后的麦穗浆液滤渣,得到料液,向料液中添加浓缩蔬果汁,再用波长254~257纳米的紫外线照射复合料液,照射时间为15‑18分钟。
Description
技术领域
本发明涉及一种功能性饮品,具体涉及一种果味鲜嫩小麦饮品的制作方法。
背景技术
小麦是小麦系植物的统称,是一种在世界各地广泛种植的禾本科植物,是世界上最早栽培的农作物之一,小麦的颖果是人类的主食之一,磨成面粉后可制作面包、馒头、饼干、面条等食物,发酵后可制成啤酒、酒精、伏特加,或生质燃料,小麦富含淀粉、蛋白质、脂肪、矿物质、钙、铁、硫胺素、核黄素、烟酸、维生素A及维生素C等。
目前小麦种植多等成熟后用来加工成面粉,产品比较单一,对于乳熟前的小麦加工开发比较少。
发明内容
为了提高小麦产品的多元化,本发明提供一种果味鲜嫩小麦饮品的制作方法。
一种果味鲜嫩小麦饮品的制作方法,依次包括以下步骤;
小麦灌浆期结束时,收割小麦,收割时,只收割小麦麦穗;
小麦麦穗收割完成后,按每升水溶解0.2-0.25g生石灰的比例将生石灰与水混合均匀作为漂洗液,将收割后的麦穗放入漂洗液中反复漂洗1-2次,再放入清水中反复漂洗2-3次,捞出,将麦穗表面水分烘干;
将烘干后的麦穗放入磨浆机中研磨,研磨细度为0.02-0.03mm,得到麦穗浆液;
向麦穗浆液中添加海藻酸 、烟酸、纤维素酶、半纤维素酶、蛋白酶,在25-30℃下酶解6-8小时,每kg麦穗浆液中添加0.25-0.28mg海藻酸、2-2.3mg烟酸、2-3g纤维素酶、1-1.5 g半纤维素酶、3-5g蛋白酶;
用功率50-55瓦、波长310-315纳米的紫外线照射酶解后的麦穗浆液,照射时间为1-1.5分钟;
将经紫外线照射后的麦穗浆液滤渣,得到料液,向料液中添加浓缩蔬果汁,所述浓缩蔬果汁由一种或多种蔬菜汁、水果汁浓缩得到,浓缩蔬果汁的添加量为料液体积的8%-10%,得到复合料液;
用功率50-55瓦、波长254~257纳米的紫外线照射复合料液,照射时间为15-18分钟 。
小麦灌浆后期,籽粒迅速积累营养成分,秸秆养分差不多已经耗尽,籽粒中含有丰富的营养,小麦的表皮层和胚芽、胚乳较为鲜嫩,可整体加工,以提高小麦整体利用率,无需像面粉加工一样最终使三者分离,降低小麦原有可利用的营养价值。
灌浆后期的小麦的稃片、浆片、颖片中含有丰富的叶绿素,与小麦籽粒一同加工,可提高小麦整体的利用价值。
小麦麦穗收割完成后,在生石灰水中漂洗,可将麦穗中的虫子快速从麦穗中驱除,并利于麦穗中的农药快速浸出,麦穗磨浆后,进行酶解,能够将麦穗中的纤维素、蛋白质等物质充分转化,提高小麦营养利用率以及小麦饮品的得率,海藻酸和烟酸能够提高酶类催化活性,酶解后,用波长310-315纳米的紫外线照射麦穗浆液,能够进一步提高饮品得率以及麦穗残渣中的营养物质浸出率,向麦穗料液中添加浓缩蔬果汁,能够丰富麦穗料液的口感,并进一步提高成品小麦饮品的保健功效,使其促进人体代谢、消化、提高人体免疫力功效更为突出明显,添加浓缩果汁后再次用波长254~257纳米的紫外线照射复合料液,能够彻底将复合料液中的细菌及酶类杀死、灭活,提高成品小麦饮品的贮存时间。
本发明得到的小麦饮品最大程度的保留了小麦的保健功效和有效活性成分,利于人体吸收利用,处理过程不添加任何防腐剂、稳定剂,保证了服用安全性。
具体实施方式
下面结合具体实施例,进一步阐述本发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。
小麦灌浆期结束时,收割小麦,收割时,只收割小麦麦穗;
小麦麦穗收割完成后,按每升水溶解0.22g生石灰的比例将生石灰与水混合均匀作为漂洗液,将收割后的麦穗放入漂洗液中反复漂洗2次,再放入清水中反复漂洗2次,捞出,将麦穗表面水分烘干;
将烘干后的麦穗放入磨浆机中研磨,研磨细度为0.024mm,得到麦穗浆液;
向麦穗浆液中添加海藻酸 、烟酸、纤维素酶、半纤维素酶、蛋白酶,在28℃下酶解7小时,每kg麦穗浆液中添加0.26mg海藻酸、2.1mg烟酸、2.4g纤维素酶、1.2g半纤维素酶、4g蛋白酶;
用功率52瓦、波长312纳米的紫外线照射酶解后的麦穗浆液,照射时间为1.2分钟;
将经紫外线照射后的麦穗浆液滤渣,得到料液,向料液中添加浓缩蔬果汁,所述浓缩蔬果汁由一种或多种蔬菜汁、水果汁浓缩得到,浓缩蔬果汁的添加量为料液体积的9%,得到复合料液;
用功率52瓦、波长255纳米的紫外线照射复合料液,照射时间为16分钟 。
其中,本发明蔬果汁的添加可为了增添饮品的口感,也可在增添饮品口感的同时,考虑进一步增添饮品的保健功效。
例如,如果为了凸显降脂功效,可将具有降脂功效的浓缩果蔬汁添加至料液中。
例如,如果为了凸显降压功效,可将具有降脂功效的浓缩果蔬汁添加至料液中。
例如,如果为了凸显降血糖功效,可将具有降脂功效的浓缩果蔬汁添加至料液中。
例如,如果为了凸显润肠功效,可将具有润肠功效的浓缩果蔬汁添加至料液中。
可以理解为,只要是为了凸显某种保健功效,向本发明料液中添加一种或多种浓缩果蔬汁,在本发明的基础上,均属于显而易见的,在本发明所保护的范围内。
以下结合具体对比试验对本发明进行说明,
小麦灌浆期结束时,收割小麦,收割时,只收割小麦麦穗,将收割后的小麦麦穗等量分成实验组和对比组;
实验组小麦麦穗收割完成后,按每升水溶解0.22g生石灰的比例将生石灰与水混合均匀作为漂洗液,将收割后的麦穗放入漂洗液中反复漂洗2次,再放入清水中反复漂洗2次,捞出,将麦穗表面水分沥干;
对比组小麦麦穗收割完成后,将收割后的麦穗放入清水中反复漂洗4次,捞出,将麦穗表面水分沥干;
采用气质联用仪多农残扫描和液质质联用仪多农残扫描两种方法,针对实验组麦穗和对照组麦穗进行农药残留检测。
农药残留数量 | 农药残留最高浓度 | |
实验组 | 0 | 0 |
对比组 | 共2种(分别为粉锈宁、吡虫灵) | 0.12mg/kg |
实验组向每kg水中添加0.26mg海藻酸、2.1mg烟酸、2.4g纤维素酶、1.2g半纤维素酶、4g蛋白酶,并调节PH至4.2。
对比组向每kg水中添加2.4g纤维素酶、1.2g半纤维素酶、4g蛋白酶,并调节PH至4.2。
将实验组和对比组溶液在常温下搅拌20-30分钟后,测定溶液中酶类活性。
内切酶平均活力(U/mg) | |
实验组 | 25.37 |
对比组 | 15.62 |
实验组浆液,将本发明方法酶解后的麦穗浆液用功率50-55瓦、波长254~257纳米的紫外线照射酶解后的麦穗浆液,照射时间为15-18分钟 ;再用功率50-55瓦、波长310-315纳米的紫外线照射酶解后的麦穗浆液,照射时间为3-5分钟 。
对比组浆液为本发明方法酶解后的麦穗浆液。
对实验组浆液和对照组浆液中的矿物质营养元素、维生素、氨基酸含量进行检测:
复合VB | VC | Ca | Fe | 叶酸 | 叶绿素 | |
实验组 | 2.54mg/L | 48.3mg/L | 72.9mg/L | 2.6mg/L | 63ug | 121mg |
对照组 | 2.33mg/L | 35.7mg/L | 32.4mg/L | 1.7mg/L | 44ug | 98mg |
赖氨酸 | 色氨酸 | 苯丙氨酸 | 蛋氨酸 | 苏氨酸 | 异亮氨酸 | |
实验组 | 949mg/L | 310mg/L | 998mg/L | 134mg/L | 122mg/L | 425mg/L |
对照组 | 850mg/L | 286mg/L | 835mg/L | 117mg/L | 107mg/L | 381mg/L |
亮氨酸 | 缬氨酸 | |
实验组 | 338mg/L | 969mg/L |
对照组 | 315mg/L | 937mg/L |
Claims (5)
1.一种果味鲜嫩小麦饮品的制作方法,依次包括以下步骤;
a)、小麦灌浆期结束时,收割小麦,收割时,只收割小麦麦穗;
b)、小麦麦穗收割完成后,按每升水溶解0.2-0.25g生石灰的比例将生石灰与水混合均匀作为漂洗液,将收割后的麦穗放入漂洗液中反复漂洗1-2次,再放入清水中反复漂洗2-3次,捞出,将麦穗表面水分烘干;
c)、将烘干后的麦穗放入磨浆机中研磨,得到麦穗浆液;
d)、向麦穗浆液中添加海藻酸 、烟酸、纤维素酶、半纤维素酶、蛋白酶,在25-30℃下酶解6-8小时;
e)、用功率50-55瓦、波长310-315纳米的紫外线照射酶解后的麦穗浆液,照射时间为1-1.5分钟;
f)、将经紫外线照射后的麦穗浆液滤渣,得到料液,向料液中添加浓缩蔬果汁,得到复合料液;
g)、用功率50-55瓦、波长254~257纳米的紫外线照射复合料液,照射时间为15-18分钟。
2.根据权利要求1所述的一种果味鲜嫩小麦饮品的制作方法,其特征在于,
麦穗浆液的研磨细度为0.02-0.03mm。
3.根据权利要求1所述的一种果味鲜嫩小麦饮品的制作方法,其特征在于,
麦穗浆液在酶解时,每kg麦穗浆液中添加0.25-0.28mg海藻酸、2-2.3mg烟酸、2-3g纤维素酶、1-1.5 g半纤维素酶、3-5g蛋白酶。
4.根据权利要求1所述的一种果味鲜嫩小麦饮品的制作方法,其特征在于,
所述浓缩蔬果汁由一种或多种蔬菜汁、水果汁浓缩得到。
5.根据权利要求1所述的一种果味鲜嫩小麦饮品的制作方法,其特征在于,
浓缩蔬果汁的添加量为料液体积的8%-10%。
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