CN105961956A - 一种具有健脾暖肝的紫糯米饮料及其制备方法 - Google Patents
一种具有健脾暖肝的紫糯米饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有健脾暖肝的紫糯米饮料，包括以下重量份组分：鲜观音柴叶、紫糯米、乌梅、山楂、石榴汁、黄瓜汁、茶多酚、葡萄糖氧化酶、苹果酸、柠檬酸、甜蜜素、醋酸粉、烧碱粉、酵母菌、蛋白酶、纤维素酶、羟甲基壳聚糖、热改性硅藻土、适量的水。本发明的紫糯米发酵饮料，利用观音柴的凝胶特性制备口感和风味改善的中间制品；所采用的紫糯米经过蒸、粉、酶解、发酵，营养物质完全释放，具有健脾暖肝、明目活血、滑涩补精的功效，本产品配合鲜观音柴叶、石榴汁、黄瓜籽粉、乌梅、山楂营养丰富，能够起到暖胃养胃的效果，能够增加食欲，制品清澈透明，富含醇香，色泽都能满足消费者的需求。
Description
技术领域
本发明涉及基于观音柴的食品加工技术领域，尤其涉及一种具有健脾暖肝的紫糯米饮料及其制备方法。
背景技术
观音柴也叫腐婢树，马鞭草科多年生落叶灌木。野生于皖南山区。叶可制豆腐，俗称豆腐柴；根、茎、叶入药，清热解毒、消肿止血，治疟疾，泻痢，痈肿，疔疮，创伤出血。腐婢其叶和嫩枝含有大量的果胶、蛋白质和纤维素，也含有较多可供利用的叶绿素和维生素C，还含有丰富的矿质元素，同时腐婢所含热量很低，因此还是减肥食品的一个极佳选择，以观音柴叶和嫩枝为原料，可以制备豆腐凝胶，该凝胶营养丰富，具有众多功效，但是不易保存。开发基于观音茶的多功能食品，对食品行业的发展可以起到锦上添花的功效。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种具有健脾暖肝的紫糯米饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种具有健脾暖肝的紫糯米饮料，包括以下重量份组分：鲜观音柴叶26-27、紫糯米60-62、乌梅12-13、山楂23-25、石榴汁、黄瓜汁、茶多酚2.3-2.4、葡萄糖氧化酶1.2-1.4、苹果酸1.6-1.7、柠檬酸2.5-2.6、甜蜜素0.2-0.3、醋酸粉0.6-0.9、烧碱粉3.4-3.5、酵母菌4.2-4.4、蛋白酶1.6-1.7、纤维素酶1.2-1.3、羟甲基壳聚糖3-4、热改性硅藻土11-12、适量的水。
所述的一种具有健脾暖肝的紫糯米饮料制备方法，包括以下步骤：
(1)将鲜观音柴叶用水洗去灰尘泥沙杂质，让后放入蒸锅中，在9095℃下用水蒸汽热烫5-7min得热烫后的观音柴叶备用；将热烫后的观音柴叶放入打浆机中，并加入总重量6-8倍的水，打浆15-25min，之后过滤，得观音柴叶滤液备用；
(2)将紫糯米放入带水的蒸锅中，大火蒸30-40min，冷却晾干后采用超微粉碎机粉碎，过300目，得紫糯米粉备用；将乌梅、山楂用水洗干净之后，去核切块，和柠檬酸一起放入打浆机中，加入总重量2-3倍的水，混合打浆3-5min，得复合浆液备用；
(3)将观音柴叶滤液中加入酵母菌搅拌均匀，之后加入醋酸粉、烧碱粉、升温至35-37℃混合搅拌均匀，室温静置1.6-1.8h，得加载活化酵母菌的观音柴凝胶备用；
(4)将观音柴凝胶、紫糯米粉、复合浆液、石榴汁、黄瓜汁、茶多酚、葡萄糖氧化酶、苹果酸、甜蜜素、蛋白酶、纤维素酶一起放入带搅拌装置的灭菌透明发酵罐中，之后在加入总重量24-25倍的水，发酵22-24d，发酵的过程中，将发酵时间均分成三个阶段，利用搅拌装置搅拌，第一阶段发酵温度45-50℃，共搅拌4次，每次35-40min，第二阶段发酵温度28-29℃共搅拌2次，每次25-30min；第三阶段发酵温度25-26℃共搅拌2次，每次35-40min；得复合发酵液备用；
(5)将复合发酵液采用16层纱布过滤，得滤液，将滤液中加入热改性硅藻土，搅拌均匀后，采用超微过滤孔过滤2-3次，取滤液备用；往滤液中加入羟甲基壳聚糖，高温97-98℃加热搅拌18-20min，然后静置2-3h，去上层澄清液脱气灌装，密封即得。
本发明的优点是：
本发明的紫糯米发酵饮料，利用观音柴的凝胶特性，将观音柴滤液中加载酵母菌构成凝胶发酵团体，将该凝胶发酵团体置于其它成分的酶解环境中，配合搅拌创造酶解发酵环境中存在发酵体的外酶解内发酵，配合多次搅拌，外酶解内发酵相互作用，调控了发酵微环境内的温度，丰富了发酵产物，优化了最终制品的口感和风味；配合澄清工艺，保证了制品的清澈透亮程度；所采用的紫糯米经过蒸、粉、酶解、发酵，营养物质完全释放，具有健脾暖肝、明目活血、滑涩补精的功效，本产品配合鲜观音柴叶、石榴汁、黄瓜籽粉、乌梅、山楂营养丰富，能够起到暖胃养胃的效果，能够增加食欲，制品清澈透明，富含醇香，色泽都能满足消费者的需求。
具体实施方式
一种具有健脾暖肝的紫糯米饮料，包括以下重量份组分：鲜观音柴叶26、紫糯米60、乌梅12、山楂23、石榴汁、黄瓜汁、茶多酚2.3、葡萄糖氧化酶1.2、苹果酸1.6、柠檬酸2.5、甜蜜素0.2、醋酸粉0.6、烧碱粉3.4、酵母菌4.2、蛋白酶1.6、纤维素酶1.2、羟甲基壳聚糖3、热改性硅藻土11、适量的水。
所述的一种具有健脾暖肝的紫糯米饮料制备方法，包括以下步骤：
(1)将鲜观音柴叶用水洗去灰尘泥沙杂质，让后放入蒸锅中，在9095℃下用水蒸汽热烫5min得热烫后的观音柴叶备用；将热烫后的观音柴叶放入打浆机中，并加入总重量6倍的水，打浆15min，之后过滤，得观音柴叶滤液备用；
(2)将紫糯米放入带水的蒸锅中，大火蒸30min，冷却晾干后采用超微粉碎机粉碎，过300目，得紫糯米粉备用；将乌梅、山楂用水洗干净之后，去核切块，和柠檬酸一起放入打浆机中，加入总重量2倍的水，混合打浆3min，得复合浆液备用；
(3)将观音柴叶滤液中加入酵母菌搅拌均匀，之后加入醋酸粉、烧碱粉、升温至35℃混合搅拌均匀，室温静置1.6h，得加载活化酵母菌的观音柴凝胶备用；
(4)将观音柴凝胶、紫糯米粉、复合浆液、石榴汁、黄瓜汁、茶多酚、葡萄糖氧化酶、苹果酸、甜蜜素、蛋白酶、纤维素酶一起放入带搅拌装置的灭菌透明发酵罐中，之后在加入总重量24倍的水，发酵22d，发酵的过程中，将发酵时间均分成三个阶段，利用搅拌装置搅拌，第一阶段发酵温度45℃，共搅拌4次，每次35min，第二阶段发酵温度28℃共搅拌2次，每次25min；第三阶段发酵温度25℃共搅拌2次，每次35min；得复合发酵液备用；
(5)将复合发酵液采用16层纱布过滤，得滤液，将滤液中加入热改性硅藻土，搅拌均匀后，采用超微过滤孔过滤2次，取滤液备用；往滤液中加入羟甲基壳聚糖，高温97℃加热搅拌18min，然后静置2h，去上层澄清液脱气灌装，密封即得。
Claims (2)
1.一种具有健脾暖肝的紫糯米饮料，其特征在于，包括以下重量份组分：鲜观音柴叶26-27、紫糯米60-62、乌梅12-13、山楂23-25、石榴汁、黄瓜汁、茶多酚2.3-2.4、葡萄糖氧化酶1.2-1.4、苹果酸1.6-1.7、柠檬酸2.5-2.6、甜蜜素0.2-0.3、醋酸粉0.6-0.9、烧碱粉3.4-3.5、酵母菌4.2-4.4、蛋白酶1.6-1.7、纤维素酶1.2-1.3、羟甲基壳聚糖3-4、热改性硅藻土11-12、适量的水。
2.如权利要求1所述的一种具有健脾暖肝的紫糯米饮料制备方法，其特征在于，包括以下步骤：
(1)将鲜观音柴叶用水洗去灰尘泥沙杂质，让后放入蒸锅中，在9095℃下用水蒸汽热烫5-7min得热烫后的观音柴叶备用；将热烫后的观音柴叶放入打浆机中，并加入总重量6-8倍的水，打浆15-25min，之后过滤，得观音柴叶滤液备用；
(2)将紫糯米放入带水的蒸锅中，大火蒸30-40min，冷却晾干后采用超微粉碎机粉碎，过300目，得紫糯米粉备用；将乌梅、山楂用水洗干净之后，去核切块，和柠檬酸一起放入打浆机中，加入总重量2-3倍的水，混合打浆3-5min，得复合浆液备用；
(3)将观音柴叶滤液中加入酵母菌搅拌均匀，之后加入醋酸粉、烧碱粉、升温至35-37℃混合搅拌均匀，室温静置1.6-1.8h，得加载活化酵母菌的观音柴凝胶备用；
(4)将观音柴凝胶、紫糯米粉、复合浆液、石榴汁、黄瓜汁、茶多酚、葡萄糖氧化酶、苹果酸、甜蜜素、蛋白酶、纤维素酶一起放入带搅拌装置的灭菌透明发酵罐中，之后在加入总重量24-25倍的水，发酵22-24d，发酵的过程中，将发酵时间均分成三个阶段，利用搅拌装置搅拌，第一阶段发酵温度45-50℃，共搅拌4次，每次35-40min，第二阶段发酵温度28-29℃共搅拌2次，每次25-30min；第三阶段发酵温度25-26℃共搅拌2次，每次35-40min；得复合发酵液备用；
(5)将复合发酵液采用16层纱布过滤，得滤液，将滤液中加入热改性硅藻土，搅拌均匀后，采用超微过滤孔过滤2-3次，取滤液备用；往滤液中加入羟甲基壳聚糖，高温97-98℃加热搅拌18-20min，然后静置2-3h，去上层澄清液脱气灌装，密封即得。
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