CN105942093A - 一种莲子心杏仁蛋白饮料及其制备方法 - Google Patents
一种莲子心杏仁蛋白饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种莲子心杏仁蛋白饮料及其制备方法，是由下述原料制成：莲子心、杏仁、花椒嫩叶、树仔菜、决明籽、苦荞、石榴芽、牡丹籽饼粕、柠檬马鞭草、梅花、生地黄、辣蓼草、鳄梨、柠檬醋适量。本发明制得的莲子心杏仁蛋白饮料，充分提取牡丹籽饼粕的有效成分和香气，富含多糖、黄酮等活性物质，多种维生素、钾、铁等矿物质，结合乳酸发酵技术，口感更加酸甜适口，调节人体肠道微生态的平衡，同时添加莲子心、石榴芽等营养成分，融合茶香风味，口感更加清凉润口，促进机体清除垃圾，排毒养生，还添加多种功能中药成分，具有滋阴补血、减肥瘦身等功能，集营养、保健、风味于一体，老少皆宜。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种莲子心杏仁蛋白饮料及其制备方法。
背景技术
牡丹籽油含有多种不饱和脂肪酸，尤其是罕见的奇数脂肪酸，是一种具有重要开发价值的食用油脂来源。由于牡丹籽油的高营养价值，我国油用牡丹籽的种植量在逐渐增多，油用牡丹籽的产量也逐年增加。按照目前的产量，油用牡丹籽产量为 3 万吨，通过脱皮后采用压榨法制备牡丹籽仁油后会产生大量的牡丹籽饼粕，这些籽饼粕中含有 5-15% 脂肪，30-40%蛋白，还含有芍药苷，白芍苷，羟基芍药苷，羟基白芍苷等芍药苷类化合物。其中含有的芍药苷类物质具有较好的抗高血脂，抗血栓形成，扩张冠状动脉，增加冠脉流量，对抗急性心肌缺血，降低血压具有较好的疗效。另外还能够显著提高人的增强免疫力，抗炎抗溃疡、解热解痉、利尿等。
植物蛋白饮料是指以含有一定量蛋白质的植物果实或种子为原料，经加工生产出的一种新型饮料，如豆奶、花生奶、椰子汁、杏仁露、核桃露等。由于该类饮料具有良好的风味且不含胆固醇和饱和脂肪酸 , 对预防动脉硬化、高血脂、脂肪肝、糖尿病等疾病具有良好效果。
本发明为了充分利用资源，以牡丹籽榨油后剩余的牡丹籽饼粕及水果、含淀粉质果实为原料，研制而成的乳酸菌发酵饮料，不仅具有普通饮料的清凉和生津止渴的作用，还较好地保存了其营养素，调节人体生理功能。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种莲子心杏仁蛋白饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种莲子心杏仁蛋白饮料，是由下述重量份的原料制成：
莲子心6-8、杏仁10-12、花椒嫩叶8-10、树仔菜6-8、决明籽6-8、苦荞8-12、石榴芽6-8、牡丹籽饼粕20-30、柠檬马鞭草3-5、梅花2-3、生地黄2-4、辣蓼草1-2、鳄梨8-10、柠檬醋适量。
一种所述的莲子心杏仁蛋白饮料的制备方法，包括以下步骤：
（1）、将莲子心、花椒嫩叶、树仔菜、石榴芽分别在沸水焯制1-2分钟，放入含有0.2-0.4%维生素C的水中浸制冷却，脱水阴干，投入电磁杀青机内，控制温度为220-180℃下逐级温差为20℃进行杀青处理，时间为2-3分钟，再经真空冷冻干燥，超微粉碎，得青叶茶粉；
（2）、将柠檬马鞭草、梅花、生地黄、辣蓼草混合粉碎，加入适量柠檬醋浸润均匀，文火烘培至干，加入10-15倍水煎煮1-2小时，过滤去渣，滤液浓缩至稠状，得浓缩液；
（3）、将决明籽、苦荞筛洗干净，放入含有0.2-0.3%维生素C的水中，加热至85-95℃下焖制20-25分钟，捞出沥干送入微波烘箱，控制温度118-122℃进行微波烘焙制色泽金黄，破碎研磨过180-200目筛，得茶香粉；
(4)、将杏仁洗净，加沸水煮至18-20分钟，与去皮去核鳄梨一并混合，加3-5倍水打制成浆，加热煮至微沸，压滤去渣，得杏仁果浆；
（5）、将牡丹籽饼粕筛洗干净，放入微波烘箱，在95-100℃下烘制干香，超微粉碎，加入3-5倍的温度为58-65℃的软水中，搅拌溶解，加热至90-95℃，加入浓缩液搅拌浸润12-15分钟，冷却至32-45℃，加入浆液重量份的0.2-0.4‰纤维素酶、0.2-0.4‰淀粉酶、0.2-0.4‰糖化酶进行酶解45-60分钟，再经灭酶、过滤，得牡丹籽饼粕乳；
（6）、将牡丹籽饼粕乳、青叶茶粉、茶香粉、杏仁果浆混合均匀，加入混合浆液重量的0.04-0.06%的乳酸菌，在38-45℃下保温发酵6-8小时，再经均质、罐装、灭菌，即得。
本发明的优点是：
本发明制得的莲子心杏仁蛋白饮料，充分提取牡丹籽饼粕的有效成分和香气，富含多糖、黄酮等活性物质，多种维生素、钾、铁等矿物质，结合乳酸发酵技术，口感更加酸甜适口，调节人体肠道微生态的平衡，同时添加莲子心、石榴芽等营养成分，融合茶香风味，口感更加清凉润口，促进机体清除垃圾，排毒养生，还添加多种功能中药成分，具有滋阴补血、减肥瘦身等功能，集营养、保健、风味于一体，老少皆宜。
具体实施方式
一种莲子心杏仁蛋白饮料，是由下述重量份的原料制成：
莲子心6、杏仁10、花椒嫩叶8、树仔菜6、决明籽6、苦荞8、石榴芽6、牡丹籽饼粕20、柠檬马鞭草3、梅花2、生地黄2、辣蓼草1、鳄梨8、柠檬醋适量。
一种所述的莲子心杏仁蛋白饮料的制备方法，包括以下步骤：
（1）、将莲子心、花椒嫩叶、树仔菜、石榴芽分别在沸水焯制1分钟，放入含有0.2%维生素C的水中浸制冷却，脱水阴干，投入电磁杀青机内，控制温度为220℃下逐级温差为20℃进行杀青处理，时间为2分钟，再经真空冷冻干燥，超微粉碎，得青叶茶粉；
（2）、将柠檬马鞭草、梅花、生地黄、辣蓼草混合粉碎，加入适量柠檬醋浸润均匀，文火烘培至干，加入10倍水煎煮1小时，过滤去渣，滤液浓缩至稠状，得浓缩液；
（3）、将决明籽、苦荞筛洗干净，放入含有0.2%维生素C的水中，加热至85℃下焖制20分钟，捞出沥干送入微波烘箱，控制温度118℃进行微波烘焙制色泽金黄，破碎研磨过180目筛，得茶香粉；
(4)、将杏仁洗净，加沸水煮至18分钟，与去皮去核鳄梨一并混合，加3倍水打制成浆，加热煮至微沸，压滤去渣，得杏仁果浆；
（5）、将牡丹籽饼粕筛洗干净，放入微波烘箱，在95℃下烘制干香，超微粉碎，加入3倍的温度为58℃的软水中，搅拌溶解，加热至90℃，加入浓缩液搅拌浸润12分钟，冷却至32℃，加入浆液重量份的0.2‰纤维素酶、0.2‰淀粉酶、0.2‰糖化酶进行酶解45分钟，再经灭酶、过滤，得牡丹籽饼粕乳；
（6）、将牡丹籽饼粕乳、青叶茶粉、茶香粉、杏仁果浆混合均匀，加入混合浆液重量的0.04%的乳酸菌，在38℃下保温发酵6小时，再经均质、罐装、灭菌，即得。
Claims (2)
1.一种莲子心杏仁蛋白饮料，其特征在于，是由下述重量份的原料制成：
莲子心6-8、杏仁10-12、花椒嫩叶8-10、树仔菜6-8、决明籽6-8、苦荞8-12、石榴芽6-8、牡丹籽饼粕20-30、柠檬马鞭草3-5、梅花2-3、生地黄2-4、辣蓼草1-2、鳄梨8-10、柠檬醋适量。
2.一种如权利要求1所述的莲子心杏仁蛋白饮料的制备方法，其特征在于包括以下步骤：
（1）、将莲子心、花椒嫩叶、树仔菜、石榴芽分别在沸水焯制1-2分钟，放入含有0.2-0.4%维生素C的水中浸制冷却，脱水阴干，投入电磁杀青机内，控制温度为220-180℃下逐级温差为20℃进行杀青处理，时间为2-3分钟，再经真空冷冻干燥，超微粉碎，得青叶茶粉；
（2）、将柠檬马鞭草、梅花、生地黄、辣蓼草混合粉碎，加入适量柠檬醋浸润均匀，文火烘培至干，加入10-15倍水煎煮1-2小时，过滤去渣，滤液浓缩至稠状，得浓缩液；
（3）、将决明籽、苦荞筛洗干净，放入含有0.2-0.3%维生素C的水中，加热至85-95℃下焖制20-25分钟，捞出沥干送入微波烘箱，控制温度118-122℃进行微波烘焙制色泽金黄，破碎研磨过180-200目筛，得茶香粉；
(4)、将杏仁洗净，加沸水煮至18-20分钟，与去皮去核鳄梨一并混合，加3-5倍水打制成浆，加热煮至微沸，压滤去渣，得杏仁果浆；
（5）、将牡丹籽饼粕筛洗干净，放入微波烘箱，在95-100℃下烘制干香，超微粉碎，加入3-5倍的温度为58-65℃的软水中，搅拌溶解，加热至90-95℃，加入浓缩液搅拌浸润12-15分钟，冷却至32-45℃，加入浆液重量份的0.2-0.4‰纤维素酶、0.2-0.4‰淀粉酶、0.2-0.4‰糖化酶进行酶解45-60分钟，再经灭酶、过滤，得牡丹籽饼粕乳；
（6）、将牡丹籽饼粕乳、青叶茶粉、茶香粉、杏仁果浆混合均匀，加入混合浆液重量的0.04-0.06%的乳酸菌，在38-45℃下保温发酵6-8小时，再经均质、罐装、灭菌，即得。
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| CN108419969A (zh) * | 2018-01-23 | 2018-08-21 | 南昌大学 | 一种纯莲子饮料的生产方法 |
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| CN108419969A (zh) * | 2018-01-23 | 2018-08-21 | 南昌大学 | 一种纯莲子饮料的生产方法 |
| CN108419969B (zh) * | 2018-01-23 | 2021-03-26 | 南昌大学 | 一种纯莲子饮料的生产方法 |
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