CN106107382A - 一种健胃消食的藜麦饮料及其制备方法 - Google Patents
一种健胃消食的藜麦饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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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Abstract
本发明公开了一种健胃消食的藜麦饮料，由以下重量份的原料组成：藜麦270‑280、小麦胚芽粉45‑46、西芹汁11‑12、山药24‑25、猕猴桃7‑8、豌豆粉11‑12、抹茶粉2‑3、菠萝汁5‑6、陈皮1‑2、水适量。本发明有益效果为：本发明的藜麦饮料营养均衡全面，老少皆宜，口感香浓顺滑、清香可口、风味独特，在美味的同时兼顾营养，含有丰富的膳食纤维、植物多糖、维生素、无机盐等营养物质，具有健脾胃、促消化，增强机体新陈代谢和免疫力的食疗保健功效，有很好的市场发展潜力。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种健胃消食的藜麦饮料及其制备方法。
背景技术
藜麦作为一种谷物食品，含有丰富全面的营养成分，在1980年代被美国宇航局用于宇航员的太空食品。联合国粮农组织认为藜麦是唯一一种单体植物即可基本满足人体基本营养需求的食物，正式推荐藜麦为最适宜人类的完美的全营养食品。藜麦富含蛋白质、人体所需的8种必需氨基酸、钙、锌、硒等矿物质成分、丰富的类黄酮物质及维生素，具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效，适于所有群体食用，尤其适于高血糖、高血压、高血脂、心脏病等慢性病人群。因此将藜麦加工成方便食用的产品是一种必然的趋势。专利号CN201510667666.7公开了一种藜麦膳食纤维蛋白复合饮料及制备方法，经粉碎、研磨、配料、脱气、均质、杀菌等工艺步骤制作而成，将藜麦与花生相结合制作饮品，在口感及风味上具有一定的优点，然而其中的藜麦含量较少，花生中的油脂含量较高，原材料也较为单一，难以满足现代人们对健康食品的追求。本发明经科学配比，改进工艺，研制出一种新的藜麦谷物饮品，不仅原料丰富，而且低糖低脂，富含膳食纤维，口感香浓顺滑，更加适宜于大众人群的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种健胃消食的藜麦饮料及其制备方法。
本发明是通过以下技术方案实现的：
一种健胃消食的藜麦饮料，由以下重量份的原料组成：藜麦270-280、小麦胚芽粉45-46、西芹汁11-12、山药24-25、猕猴桃7-8、豌豆粉11-12、抹茶粉2-3、菠萝汁5-6、陈皮1-2、水适量。
根据权利要求l所述的健胃消食的藜麦饮料的制备方法，包括如下步骤：
（1）选取新鲜优质的藜麦在流动清水中洗净，在0.5-0.6%NaHCO3溶液中浸泡10-12小时，料液比为1：4，取出后流水清洗干净添加20-25倍量的热水磨浆10-12分钟，热水温度为90-95℃，冷却至40-45℃接种0.02-0.03%复配发酵剂发酵3-4小时，复配发酵剂的成分为5-6%乳酸菌活化液、0.01-0.02%干酵母，发酵完成后在100-110℃条件下灭酶20-30分钟得到发酵藜麦汁；
（2）猕猴桃取果肉切小块，山药去皮洗净切碎，陈皮加适量水煮制20-30分钟滤去残渣，与发酵藜麦汁及其他剩余成分混合均匀，在胶体研磨机中研磨20-30分钟，取出后送入均质机中在压力30-40MPa，温度55-60℃条件下均质2-3次，再经旋转蒸发仪浓缩50-60分钟，旋转蒸发仪的转速为50-60r/min；
（3）浓缩后的原料浆液添加2-3%玉米淀粉、0.5-0.6%β-环状糊精进行糊化，糊化温度为85-88℃，时间为20-25分钟，冷却至室温，添加CMC-Na0.2-0.3%、黄原胶0.2-0.3%作为稳定剂，添加果葡糖浆5-6%、柠檬酸0.05-0.06%、乙基麦芽酚0.01-0.02%调节口味，添加复配改良剂，复配改良剂成分为2-3%谷朊粉、0.5-0.6%瓜尔豆胶、3-4%木薯变性淀粉；
（4）原料浆液与纯净水以1：50的比例混合均匀，在25-30MPa条件下均质2-3次，超高温瞬时灭菌处理，温度为135-140℃，时间为5-6秒，灌装密封，阴凉避光条件下储存即可。
本发明的优点是：藜麦含有均衡而全面的营养成分，具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效，适于所有群体食用，尤其适于高血糖、高血压、高血脂、心脏病等慢性病。本发明将藜麦与其他食材相结合经发酵、胶磨、均质、浓缩、糊化、调节口味等工艺制成方便携带和饮用的藜麦饮品，营养健康、风味独特。本发明的藜麦饮料营养均衡全面，老少皆宜，口感香浓顺滑、清香可口、风味独特，在美味的同时兼顾营养，含有丰富的膳食纤维、植物多糖、维生素、无机盐等营养物质，具有健脾胃、促消化，增强机体新陈代谢和免疫力的食疗保健功效，有很好的市场发展潜力。
具体实施方式
一种健胃消食的藜麦饮料，由以下重量份的原料组成：藜麦270、小麦胚芽粉45、西芹汁11、山药24、猕猴桃7、豌豆粉11、抹茶粉2、菠萝汁5、陈皮1、水适量。
根据权利要求l所述的健胃消食的藜麦饮料的制备方法，包括如下步骤：
（1）选取新鲜优质的藜麦在流动清水中洗净，在0.5%NaHCO3溶液中浸泡10小时，料液比为1：4，取出后流水清洗干净添加20倍量的热水磨浆10分钟，热水温度为90℃，冷却至40℃接种0.02%复配发酵剂发酵3小时，复配发酵剂的成分为5%乳酸菌活化液、0.01%干酵母，发酵完成后在100℃条件下灭酶20分钟得到发酵藜麦汁；
（2）猕猴桃取果肉切小块，山药去皮洗净切碎，陈皮加适量水煮制20分钟滤去残渣，与发酵藜麦汁及其他剩余成分混合均匀，在胶体研磨机中研磨20分钟，取出后送入均质机中在压力30MPa，温度55℃条件下均质2次，再经旋转蒸发仪浓缩50分钟，旋转蒸发仪的转速为50r/min；
（3）浓缩后的原料浆液添加2%玉米淀粉、0.5%β环状糊精进行糊化，糊化温度为85℃，时间为20分钟，冷却至室温，添加CMCNa0.2%、黄原胶0.2%作为稳定剂，添加果葡糖浆5%、柠檬酸0.05%、乙基麦芽酚0.01%调节口味，添加复配改良剂，复配改良剂成分为2%谷朊粉、0.5%瓜尔豆胶、3%木薯变性淀粉；
（4）原料浆液与纯净水以1：50的比例混合均匀，在25MPa条件下均质2次，超高温瞬时灭菌处理，温度为135℃，时间为5秒，灌装密封，阴凉避光条件下储存即可。
Claims (2)
1.一种健胃消食的藜麦饮料，其特征在于，由以下重量份的原料组成：藜麦270-280、小麦胚芽粉45-46、西芹汁11-12、山药24-25、猕猴桃7-8、豌豆粉11-12、抹茶粉2-3、菠萝汁5-6、陈皮1-2、水适量。
2.根据权利要求l所述的健胃消食的藜麦饮料的制备方法，其特征在于包括如下步骤：
（1）选取新鲜优质的藜麦在流动清水中洗净，在0.5-0.6%NaHCO3溶液中浸泡10-12小时，料液比为1：4，取出后流水清洗干净添加20-25倍量的热水磨浆10-12分钟，热水温度为90-95℃，冷却至40-45℃接种0.02-0.03%复配发酵剂发酵3-4小时，复配发酵剂的成分为5-6%乳酸菌活化液、0.01-0.02%干酵母，发酵完成后在100-110℃条件下灭酶20-30分钟得到发酵藜麦汁；
（2）猕猴桃取果肉切小块，山药去皮洗净切碎，陈皮加适量水煮制20-30分钟滤去残渣，与发酵藜麦汁及其他剩余成分混合均匀，在胶体研磨机中研磨20-30分钟，取出后送入均质机中在压力30-40MPa，温度55-60℃条件下均质2-3次，再经旋转蒸发仪浓缩50-60分钟，旋转蒸发仪的转速为50-60r/min；
（3）浓缩后的原料浆液添加2-3%玉米淀粉、0.5-0.6%β-环状糊精进行糊化，糊化温度为85-88℃，时间为20-25分钟，冷却至室温，添加CMC-Na0.2-0.3%、黄原胶0.2-0.3%作为稳定剂，添加果葡糖浆5-6%、柠檬酸0.05-0.06%、乙基麦芽酚0.01-0.02%调节口味，添加复配改良剂，复配改良剂成分为2-3%谷朊粉、0.5-0.6%瓜尔豆胶、3-4%木薯变性淀粉；
（4）原料浆液与纯净水以1：50的比例混合均匀，在25-30MPa条件下均质2-3次，超高温瞬时灭菌处理，温度为135-140℃，时间为5-6秒，灌装密封，阴凉避光条件下储存即可。
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