CN105995333A - 一种山药午餐饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种山药午餐饮料的制备方法,是以山药、红薯、燕麦、冻干肉粒、酸枣、葡萄、核桃仁、苍术、山楂、添加料为原料,经过清洗、蒸煮、酶解、炒制、混合、灭菌等工艺操作制成。本发明的山药午餐饮料中碳水化合物、蛋白质、纤维素、维生素等营养成分搭配合理,符合人体午餐的营养需求规律,添加的苍术和山楂成分又具有较好的健脾、促进血液循环的效果,满足了各器官对营养物质的需求,长期饮用还具有提高机体免疫力的保健效果。本发明饮料的口感细腻香甜,香味浓郁,适合各个年龄的人群饮用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种山药午餐饮料的制备方法。
背景技术
山药含有皂甙、黏液质、胆碱、淀粉、糖类、蛋白质和氨基酸、维生素 C 等营养成分以及多种微量元素,且含量较为丰富,具有滋补作用,为病后康复食补之佳品。山药可促使机体 T 淋巴细胞增殖,增强免疫功能,延缓细胞衰老,常服山药可延年益寿。山药中的黏多糖物质与矿物质相结合 , 可以形成骨质 , 使软骨具有一定弹性。含有丰富的维生素和矿物质,所含热量又相对较低,几乎不含脂肪,所以有很好的减肥健美的功效。山药所含黏蛋白能预防心血管系统的脂肪沉积,防止动脉硬化。
红薯,富含五谷与水果蔬菜等人体必需营养,是粮、果兼用补食品,经科研得知,其每500 克可产热能 635 卡约含蛋白
11.5 克,另含尼克酸,亚油酸,含胡萝卜素 0.5 毫克和维生素C、B1、B2等,其中维生素高大米几倍。这些营养利于医治心肺疾病。红薯还含丰富赖安酸,米、麦却缺乏,其膳食纤维刺激肠道蠕动,利于缓解肠燥便秘。红薯呈碱性,与肉蛋白等酸性食品同吃能使酸碱中和,其含脂肪仅0.2%,是米、麦的 1/4,又是驻颜减肥食品。专家还发现红薯含去雄酮物质,利于防癌治癌。
经过几千年的生活进化,人们的饮食时间和规律几近相同,现代科学表明三餐的最佳用餐时间为:早上辰时即7点到9点间吃早餐;中午午时即11点到13点间吃午餐;晚上酉时即17点到19点间吃晚餐;这样最符合人体的消化吸收规律。此外,三餐食物的最佳搭配亦有所区别,三餐食用相同的搭配会造成精神不佳、营养不良等问题。辰时是足阳明胃经所行之时,胃经旺,利于消化,此时需要吃东西养胃气,人在此时段吃早餐最容易消化,吸收也最好。午时乃手少阴心经运行之时,心经旺,有利于周身血液循环,心气推动血液运行,养神、养气、养筋,心火可生脾胃之土利于消化,则此时应吃午餐。酉时乃足少阴肾经运行,此时肾经最旺,“肾藏生殖之精和五脏六腑之精,肾为先天之根。”肾经旺,有利于贮藏脏腑之精华。现在市面上未见到有将山药与红薯配制成符合人体营养需求规律的午餐饮料的报道。
发明内容
本发明旨在提供一种山药午餐饮料的制备方法,所制饮料符合人体午餐的饮食规律,可被机体充分吸收利用。
本发明通过以下技术方案来实现:
一种山药午餐饮料的制备方法,包括如下步骤:
(1)按重量份称取下列物质:90份山药、30份红薯、15份燕麦、25份冻干肉粒、9份酸枣、8份葡萄、12份核桃仁、4份苍术、7份山楂、4份添加料,所述添加料由如下重量份的物质组成:3份蔗糖脂肪酸酯、2份海藻胶、0.2份罗汉果甜苷;
(2)将山药和红薯洗净去皮,并进行切块处理,每块的边长小于4cm;
(3)将燕麦冲洗干净后,与切块后的山药和红薯共同放入蒸笼内,沸水蒸煮15~20min后取出;
(4)将蒸煮后的混合物放入低温粉碎机中,控制温度为-33~-30℃,共同粉碎成粒径小于0.15mm的粉状混合物;
(5)将粉状混合物与其质量2.5倍的清水共同混合成浆液,然后加入浆液总质量0.3~0.5%的淀粉酶,控制浆液温度为55~58℃,酶解1.2~1.5h后得溶液A备用;
(6)将酸枣和葡萄共同放入质量分数为3.5%的胡萝卜酸溶液中,浸泡2h后取出,冲洗干净备用;
(7)对冲洗后的酸枣和葡萄进行去核处理,然后进行打浆处理,再加入浆液总质量1~1.3%的复合酶,控制浆液温度为45~50℃,酶解1.2~1.5h后进行离心,得溶液B备用,所述复合酶中含有纤维素酶、果胶酶和葡萄糖苷酶,三者的重量比为4:2.5:1;
(8)将苍术和山楂分别放入沸水中,搅拌水焯3~5min后晾干备用;
(9)将水焯后的苍术放入砂锅中,加入其质量8~10%的黄糖,然后再加入黄糖质量3倍的清水,加热控制砂锅的温度为90~95℃,此时不断翻炒,当黄糖溶液吸收完全,且苍术表面不黏手时,取出得糖制苍术备用;
(10)将山楂放入盛有黄心土的砂锅中,加热控制砂锅的温度为95~98℃,此时不断翻炒,15~18min后停止炒制,取出得土炒山楂备用;
(11)将糖制苍术与土炒山楂共同混合,然后粉碎过120目,放入无水乙醇浸提罐中循环提取8h后,取出提取液得溶液C备用;对上述两种成分进行了对应的预处理后,消除了原料中对人体有害的成分,提高了饮料的食用价值与安全性,又能提高有益物质的提取率,增强两者药效的协同作用;
(12)将冻干肉粒和核桃仁共同混合后,放入低温粉碎机中,控制温度为-25~-20℃,共同粉碎成粒径为1~2mm的粉状颗粒;
(13)将溶液A、溶液B、溶液C与粉状颗粒、添加料共同混合,并加入其总质量2.5倍的清水,混合乳化10min后,再在76~79℃、压力为42~44MPa的条件下均质4遍;
(14)对均质后的混合液进行杀菌、灌装后即得成品山药午餐饮料。
进一步的,步骤(1)中所述的冻干肉粒为熟化后的猪肉粒、牛肉粒、鸡肉粒的一种或多种组成。
进一步的,步骤(14)中所述杀菌温度为110~120℃,杀菌时间为8~10s。
本发明具有如下有益效果:本发明的山药午餐饮料中碳水化合物、蛋白质、纤维素、维生素等营养成分搭配合理,符合人体午餐的营养需求规律,添加的苍术和山楂成分又具有较好的健脾、促进血液循环的效果,满足了各器官对营养物质的需求,长期饮用还具有提高机体免疫力的保健效果。本发明饮料的口感细腻香甜,香味浓郁,适合各个年龄的人群饮用。
具体实施方式
一种山药午餐饮料的制备方法,包括如下步骤:
(1)按重量份称取下列物质:90份山药、30份红薯、15份燕麦、25份冻干肉粒、9份酸枣、8份葡萄、12份核桃仁、4份苍术、7份山楂、4份添加料,所述添加料由如下重量份的物质组成:3份蔗糖脂肪酸酯、2份海藻胶、0.2份罗汉果甜苷;
(2)将山药和红薯洗净去皮,并进行切块处理,每块的边长小于4cm;
(3)将燕麦冲洗干净后,与切块后的山药和红薯共同放入蒸笼内,沸水蒸煮15~20min后取出;
(4)将蒸煮后的混合物放入低温粉碎机中,控制温度为-33~-30℃,共同粉碎成粒径小于0.15mm的粉状混合物;
(5)将粉状混合物与其质量2.5倍的清水共同混合成浆液,然后加入浆液总质量0.3~0.5%的淀粉酶,控制浆液温度为55~58℃,酶解1.2~1.5h后得溶液A备用;
(6)将酸枣和葡萄共同放入质量分数为3.5%的胡萝卜酸溶液中,浸泡2h后取出,冲洗干净备用;
(7)对冲洗后的酸枣和葡萄进行去核处理,然后进行打浆处理,再加入浆液总质量1~1.3%的复合酶,控制浆液温度为45~50℃,酶解1.2~1.5h后进行离心,得溶液B备用,所述复合酶中含有纤维素酶、果胶酶和葡萄糖苷酶,三者的重量比为4:2.5:1;
(8)将苍术和山楂分别放入沸水中,搅拌水焯3~5min后晾干备用;
(9)将水焯后的苍术放入砂锅中,加入其质量8~10%的黄糖,然后再加入黄糖质量3倍的清水,加热控制砂锅的温度为90~95℃,此时不断翻炒,当黄糖溶液吸收完全,且苍术表面不黏手时,取出得糖制苍术备用;
(10)将山楂放入盛有黄心土的砂锅中,加热控制砂锅的温度为95~98℃,此时不断翻炒,15~18min后停止炒制,取出得土炒山楂备用;
(11)将糖制苍术与土炒山楂共同混合,然后粉碎过120目,放入无水乙醇浸提罐中循环提取8h后,取出提取液得溶液C备用;
(12)将冻干肉粒和核桃仁共同混合后,放入低温粉碎机中,控制温度为-25~-20℃,共同粉碎成粒径为1~2mm的粉状颗粒;
(13)将溶液A、溶液B、溶液C与粉状颗粒、添加料共同混合,并加入其总质量2.5倍的清水,混合乳化10min后,再在76~79℃、压力为42~44MPa的条件下均质4遍;
(14)对均质后的混合液进行杀菌、灌装后即得成品山药午餐饮料。
进一步的,步骤(1)中所述的冻干肉粒为熟化后的猪肉粒、牛肉粒、鸡肉粒的一种或多种组成。
进一步的,步骤(14)中所述杀菌温度为110~120℃,杀菌时间为8~10s。
正常成年人在饮用本发明山药午餐饮料550~650ml即能保证一下午的营养物质需求与能量消耗,适合中午无法正常就餐的人士饮用,而同类饮料至少需要800ml以上才能达到相同的效果。
Claims (3)
1.一种山药午餐饮料的制备方法,其特征在于,包括如下步骤:
(1)按重量份称取下列物质:90份山药、30份红薯、15份燕麦、25份冻干肉粒、9份酸枣、8份葡萄、12份核桃仁、4份苍术、7份山楂、4份添加料,所述添加料由如下重量份的物质组成:3份蔗糖脂肪酸酯、2份海藻胶、0.2份罗汉果甜苷;
(2)将山药和红薯洗净去皮,并进行切块处理,每块的边长小于4cm;
(3)将燕麦冲洗干净后,与切块后的山药和红薯共同放入蒸笼内,沸水蒸煮15~20min后取出;
(4)将蒸煮后的混合物放入低温粉碎机中,控制温度为-33~-30℃,共同粉碎成粒径小于0.15mm的粉状混合物;
(5)将粉状混合物与其质量2.5倍的清水共同混合成浆液,然后加入浆液总质量0.3~0.5%的淀粉酶,控制浆液温度为55~58℃,酶解1.2~1.5h后得溶液A备用;
(6)将酸枣和葡萄共同放入质量分数为3.5%的胡萝卜酸溶液中,浸泡2h后取出,冲洗干净备用;
(7)对冲洗后的酸枣和葡萄进行去核处理,然后进行打浆处理,再加入浆液总质量1~1.3%的复合酶,控制浆液温度为45~50℃,酶解1.2~1.5h后进行离心,得溶液B备用,所述复合酶中含有纤维素酶、果胶酶和葡萄糖苷酶,三者的重量比为4:2.5:1;
(8)将苍术和山楂分别放入沸水中,搅拌水焯3~5min后晾干备用;
(9)将水焯后的苍术放入砂锅中,加入其质量8~10%的黄糖,然后再加入黄糖质量3倍的清水,加热控制砂锅的温度为90~95℃,此时不断翻炒,当黄糖溶液吸收完全,且苍术表面不黏手时,取出得糖制苍术备用;
(10)将山楂放入盛有黄心土的砂锅中,加热控制砂锅的温度为95~98℃,此时不断翻炒,15~18min后停止炒制,取出得土炒山楂备用;
(11)将糖制苍术与土炒山楂共同混合,然后粉碎过120目,放入无水乙醇浸提罐中循环提取8h后,取出提取液得溶液C备用;
(12)将冻干肉粒和核桃仁共同混合后,放入低温粉碎机中,控制温度为-25~-20℃,共同粉碎成粒径为1~2mm的粉状颗粒;
(13)将溶液A、溶液B、溶液C与粉状颗粒、添加料共同混合,并加入其总质量2.5倍的清水,混合乳化10min后,再在76~79℃、压力为42~44MPa的条件下均质4遍;
(14)对均质后的混合液进行杀菌、灌装后即得成品山药午餐饮料。
2.根据权利要求1所述的一种山药午餐饮料的制备方法,其特征在于,步骤(1)中所述的冻干肉粒为熟化后的猪肉粒、牛肉粒、鸡肉粒的一种或多种组成。
3.根据权利要求1所述的一种山药午餐饮料的制备方法,其特征在于,步骤(14)中所述杀菌温度为110~120℃,杀菌时间为8~10s。
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