CN105995334A - 一种荞麦晚餐饮料的制备方法 - 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
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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
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种荞麦晚餐饮料的制备方法,是以荞麦、红薯、粳米、芝麻、杏、水蜜桃、桑葚、杜仲、何首乌和添加料为原料,经过清洗、蒸煮、酶解、炒制、混合、灭菌等工艺操作制成。本发明制得的荞麦晚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,符合人体晚餐的营养需求规律,添加的何首乌和杜仲成分又具有较好的补肾、益气的效果,利于各器官对营养物质的吸收储存,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,具体涉及一种荞麦晚餐饮料的制备方法。
背景技术
苦荞是七大营养素完全集于一身,能当饭吃的食品,有着卓越的营养保健价值和非凡的食疗功效。它不属禾本科,而属蓼科,与人们所熟悉的“何首乌、大黄”等同属蓼科,是我国药食同源文化的典型体现。苦荞被誉为“五谷之王”,三降食品(降血压,降血糖,降血脂)。
荞麦中富含生物类黄酮、亚油酸、铬元素。苦荞黄酮不但可以有效的活血化瘀、抗栓塞、降血脂、降血压、降低胆固醇、降低血糖,使血液的成份得到净化,而且还可以改善微循环、降低毛血管的脆性,降低其通透性,能够修复受损的血管壁。苦荞被现代人称为“三降丹”。苦荞所含的生物类黄酮、硒能清除体内自由基、修复受损的胰岛
β 细胞,加强细胞组织的自我修复能力, 提高细胞、组织对胰岛素的敏感性。从而达到对糖尿病的双向调节作用,即能使高的血糖降低,低的血糖升高,正常的血糖不变。真正达到绿色、安全地预防和控制糖尿病及其并发症,是天然的植物胰岛素。
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荞麦与红薯配制成符合人体营养需求规律的晚餐饮料的报道。
发明内容
本发明旨在提供一种荞麦晚餐饮料的制备方法,所制饮料符合人体晚餐的饮食规律,可被机体充分吸收利用。
本发明通过以下技术方案来实现:
一种荞麦晚餐饮料的制备方法,包括如下步骤:
(1)按重量份称取下列物质:90份荞麦、30份红薯、15份粳米、10份芝麻、7份杏、9份水蜜桃、10份桑葚、5份杜仲、6份何首乌、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份三氯蔗糖;
(2)将红薯洗净去皮,并进行切块处理,每块的边长小于4cm;
(3)将荞麦、粳米和芝麻冲洗干净后,与切块后的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-36~-33℃,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2.8倍的清水共同混合成浆液,然后加入浆液总质量0.4~0.6%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)将杏、水蜜桃和桑葚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)对冲洗后的杏和水蜜桃进行去核处理,然后与桑葚一同进行打浆处理,再加入浆液总质量1.5~2%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、半纤维素酶、果胶酶和葡萄糖苷酶,四者的重量比为4:2:2.5:1;
(8)将杜仲和何首乌分别放入沸水中,搅拌水焯4~6min后晾干备用;
(9)将水焯后的何首乌放入砂锅中,加入其质量8~10%的炼蜜,然后再加入炼蜜质量3倍的清水,加热控制砂锅的温度为90~95℃,此时不断翻炒,当炼蜜溶液吸收完全,且何首乌表面不黏手时,取出得蜜制何首乌备用;
(10)将杜仲放入盛有滑石粉的砂锅中,加热控制砂锅的温度为100~105℃,此时不断翻炒,15~18min后停止炒制,取出得炒制杜仲备用;
(11)将蜜制何首乌与炒制杜仲共同混合,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)将溶液A、溶液B、溶液C与添加料共同混合,并加入其总质量2.5倍的清水,混合乳化10min后,再在76~78℃、压力为42~44MPa的条件下均质4遍;
(13)对均质后的混合液进行杀菌、灌装后即得成品荞麦晚餐饮料。
进一步的,步骤(13)中所述杀菌温度为115~125℃,杀菌时间为7~9s。
本发明具有如下有益效果:本发明的荞麦晚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,符合人体晚餐的营养需求规律,添加的何首乌和杜仲成分又具有较好的补肾、益气的效果,利于各器官对营养物质的吸收储存,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
一种荞麦晚餐饮料的制备方法,包括如下步骤:
(1)按重量份称取下列物质:90份荞麦、30份红薯、15份粳米、10份芝麻、7份杏、9份水蜜桃、10份桑葚、5份杜仲、6份何首乌、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份三氯蔗糖;
(2)将红薯洗净去皮,并进行切块处理,每块的边长小于4cm;
(3)将荞麦、粳米和芝麻冲洗干净后,与切块后的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-36~-33℃,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2.8倍的清水共同混合成浆液,然后加入浆液总质量0.4~0.6%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)将杏、水蜜桃和桑葚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)对冲洗后的杏和水蜜桃进行去核处理,然后与桑葚一同进行打浆处理,再加入浆液总质量1.5~2%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、半纤维素酶、果胶酶和葡萄糖苷酶,四者的重量比为4:2:2.5:1;
(8)将杜仲和何首乌分别放入沸水中,搅拌水焯4~6min后晾干备用;
(9)将水焯后的何首乌放入砂锅中,加入其质量8~10%的炼蜜,然后再加入炼蜜质量3倍的清水,加热控制砂锅的温度为90~95℃,此时不断翻炒,当炼蜜溶液吸收完全,且何首乌表面不黏手时,取出得蜜制何首乌备用;
(10)将杜仲放入盛有滑石粉的砂锅中,加热控制砂锅的温度为100~105℃,此时不断翻炒,15~18min后停止炒制,取出得炒制杜仲备用;
(11)将蜜制何首乌与炒制杜仲共同混合,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)将溶液A、溶液B、溶液C与添加料共同混合,并加入其总质量2.5倍的清水,混合乳化10min后,再在76~78℃、压力为42~44MPa的条件下均质4遍;
(13)对均质后的混合液进行杀菌、灌装后即得成品荞麦晚餐饮料。
进一步的,步骤(13)中所述杀菌温度为115~125℃,杀菌时间为7~9s。
正常成年人在饮用本发明荞麦晚餐饮料400~480ml即能满足各器官对营养物质的储存需求与机体能量消耗需求,又具有预防三高症状的效果,并能促进减肥,适合不同群体的人士饮用,而同类饮料则达不到上述效果。
Claims (2)
1.一种荞麦晚餐饮料的制备方法,其特征在于,包括如下步骤:
(1)按重量份称取下列物质:90份荞麦、30份红薯、15份粳米、10份芝麻、7份杏、9份水蜜桃、10份桑葚、5份杜仲、6份何首乌、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份三氯蔗糖;
(2)将红薯洗净去皮,并进行切块处理,每块的边长小于4cm;
(3)将荞麦、粳米和芝麻冲洗干净后,与切块后的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-36~-33℃,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2.8倍的清水共同混合成浆液,然后加入浆液总质量0.4~0.6%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)将杏、水蜜桃和桑葚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)对冲洗后的杏和水蜜桃进行去核处理,然后与桑葚一同进行打浆处理,再加入浆液总质量1.5~2%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、半纤维素酶、果胶酶和葡萄糖苷酶,四者的重量比为4:2:2.5:1;
(8)将杜仲和何首乌分别放入沸水中,搅拌水焯4~6min后晾干备用;
(9)将水焯后的何首乌放入砂锅中,加入其质量8~10%的炼蜜,然后再加入炼蜜质量3倍的清水,加热控制砂锅的温度为90~95℃,此时不断翻炒,当炼蜜溶液吸收完全,且何首乌表面不黏手时,取出得蜜制何首乌备用;
(10)将杜仲放入盛有滑石粉的砂锅中,加热控制砂锅的温度为100~105℃,此时不断翻炒,15~18min后停止炒制,取出得炒制杜仲备用;
(11)将蜜制何首乌与炒制杜仲共同混合,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)将溶液A、溶液B、溶液C与添加料共同混合,并加入其总质量2.5倍的清水,混合乳化10min后,再在76~78℃、压力为42~44MPa的条件下均质4遍;
(13)对均质后的混合液进行杀菌、灌装后即得成品荞麦晚餐饮料。
2.根据权利要求1所述的一种荞麦晚餐饮料的制备方法,其特征在于,步骤(13)中所述杀菌温度为115~125℃,杀菌时间为7~9s。
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