CN105995285A - 一种酸甜风味多肽蓝莓饮料及其制备方法 - Google Patents
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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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
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- 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
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Abstract
本发明公开了一种酸甜风味多肽蓝莓饮料,由下列重量份的原料制成:鱼鳞40‑45、蓝莓300‑320、酸奶4‑5、红薯粉7‑8、山楂20‑22、山药4‑5、人参2‑3、鸡内金3‑4、太子参2‑3、0.5mol/L乳酸溶液800‑810、小苏打适量、蛋白酶0.8‑1、茶多酚0.15‑0.2、活性炭8‑9、甘氨酸0.2‑0.3、白砂糖20‑21。本发明的风味好,鱼鳞在酶解前经过高压处理可改善蛋白质的溶解性能,且有利于蛋白质的酶解,添加的甘氨酸可掩盖蛋白质水解物的苦味,同时本发明经茶多酚和活性炭的处理可去除腥臭味,此外具有健胃的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种酸甜风味多肽蓝莓饮料及其制备方法。
背景技术
鱼在加工的过程中,会产生大量的下脚料,其重量约占原料鱼的 40%-55%。如果不进行有效处理,不仅会造成环境的污染,而且会浪费大量的宝贵资源。我国每年鱼的废弃物总量达200万吨以上,其中鱼鳞约占15%,即30万吨,大多被白白浪费或是加工成附加值很低的产品,成为工业原料或动物饲料等,对鱼鳞中的蛋白质等营养成分并未充分利用。如能充分利用这些成分,不仅可提高鱼类加工的附加值、减少环境污染,而且还能获得良好的经济效益与社会效益。因此,对鱼鳞中的蛋白质进行提取、调配制成饮品,开发出一种具有较高营养价值的鱼鳞蛋白多肽饮料,可为鱼类加工副产物的利用提供了合理途径,具有广阔的市场前景。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种酸甜风味多肽蓝莓饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种酸甜风味多肽蓝莓饮料,由下列重量份的原料制成:
鱼鳞40-45、蓝莓300-320、酸奶4-5、红薯粉7-8、山楂20-22、山药4-5、人参2-3、鸡内金3-4、太子参2-3、0.5mol/L乳酸溶液800-810、小苏打适量、蛋白酶0.8-1、茶多酚0.15-0.2、活性炭8-9、甘氨酸0.2-0.3、白砂糖20-21。
所述的酸甜风味多肽蓝莓饮料的制备方法,包括以下步骤:
(1)将山药、人参、鸡内金、太子参加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将鱼鳞粉碎,加0.5mol/L乳酸溶液在40℃下超声处理15分钟,过滤分离,所得滤渣用清水清洗3次,得脱钙鱼鳞;
(3)将脱钙鱼鳞加3-4倍的水混合,加小苏打调节pH至8,然后置于压力容器内腔,浸没于加压介质中,于25℃下设定压力500MPa,高压处理30分钟,然后加入蛋白酶,在45℃下酶解2小时后沸水浴加热10分钟;
(4)将步骤(3)所得物料加茶多酚在60℃下处理40分钟,然后再加入活性炭在45℃下处理20分钟,离心分离,取上清液;
(5)将蓝莓打浆,过滤除渣,得蓝莓汁;将山楂加酸奶混合拌匀,烘干后进行粉碎,所得物料与蓝莓汁、红薯粉混合,研磨匀质,然后与步骤(1)、(4)所得物料及剩余物料混合均匀,即得。
本发明的优点是:本发明的风味好,色泽清亮,鱼鳞在酶解前经过高压处理,可改善蛋白质的溶解性能,使蛋白质暴露出更多的酶解位点,酶分子也容易进入蛋白质分子内部,从而有利于蛋白质的酶解,由于经酶解疏水性残基暴露出来与味蕾接触从而赋予水解物苦味,添加的甘氨酸可掩盖苦味,提高了本发明的适口性,同时本发明经茶多酚和活性炭的处理可去除鱼鳞的腥臭味,此外,本发明含有多种中草药成分,具有健胃的功效。
具体实施方式
一种酸甜风味多肽蓝莓饮料,由下列重量份(千克)的原料制成:
鱼鳞40、蓝莓300、酸奶4、红薯粉7、山楂20、山药4、人参2、鸡内金3、太子参2、0.5mol/L乳酸溶液800、小苏打适量、蛋白酶0.8、茶多酚0.15、活性炭8、甘氨酸0.2、白砂糖20。
所述的酸甜风味多肽蓝莓饮料的制备方法,包括以下步骤:
(1)将山药、人参、鸡内金、太子参加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将鱼鳞粉碎,加0.5mol/L乳酸溶液在40℃下超声处理15分钟,过滤分离,所得滤渣用清水清洗3次,得脱钙鱼鳞;
(3)将脱钙鱼鳞加3倍的水混合,加小苏打调节pH至8,然后置于压力容器内腔,浸没于加压介质中,于25℃下设定压力500MPa,高压处理30分钟,然后加入蛋白酶,在45℃下酶解2小时后沸水浴加热10分钟;
(4)将步骤(3)所得物料加茶多酚在60℃下处理40分钟,然后再加入活性炭在45℃下处理20分钟,离心分离,取上清液;
(5)将蓝莓打浆,过滤除渣,得蓝莓汁;将山楂加酸奶混合拌匀,烘干后进行粉碎,所得物料与蓝莓汁、红薯粉混合,研磨匀质,然后与步骤(1)、(4)所得物料及剩余物料混合均匀,即得。
Claims (2)
1.一种酸甜风味多肽蓝莓饮料,其特征在于由下列重量份的原料制成:
鱼鳞40-45、蓝莓300-320、酸奶4-5、红薯粉7-8、山楂20-22、山药4-5、人参2-3、鸡内金3-4、太子参2-3、0.5mol/L乳酸溶液800-810、小苏打适量、蛋白酶0.8-1、茶多酚0.15-0.2、活性炭8-9、甘氨酸0.2-0.3、白砂糖20-21。
2.根据权利要求1所述的酸甜风味多肽蓝莓饮料的制备方法,其特征在于包括以下步骤:
(1)将山药、人参、鸡内金、太子参加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将鱼鳞粉碎,加0.5mol/L乳酸溶液在40℃下超声处理15分钟,过滤分离,所得滤渣用清水清洗3次,得脱钙鱼鳞;
(3)将脱钙鱼鳞加3-4倍的水混合,加小苏打调节pH至8,然后置于压力容器内腔,浸没于加压介质中,于25℃下设定压力500MPa,高压处理30分钟,然后加入蛋白酶,在45℃下酶解2小时后沸水浴加热10分钟;
(4)将步骤(3)所得物料加茶多酚在60℃下处理40分钟,然后再加入活性炭在45℃下处理20分钟,离心分离,取上清液;
(5)将蓝莓打浆,过滤除渣,得蓝莓汁;将山楂加酸奶混合拌匀,烘干后进行粉碎,所得物料与蓝莓汁、红薯粉混合,研磨匀质,然后与步骤(1)、(4)所得物料及剩余物料混合均匀,即得。
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CN115734713A (zh) * | 2020-06-29 | 2023-03-03 | 富士胶片株式会社 | 纯化五层龙属植物萃取物的制造方法 |
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