CN106360191A - 一种罗汉果麦麸饮品的制备方法 - Google Patents
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Abstract
本发明公开一种罗汉果麦麸饮品的制备方法,步骤为:1)将麦麸和水混合后加热去植酸,降温至40~50℃,加入木瓜蛋白酶、α‑1,4‑葡聚糖‑4‑葡萄糖水解酶和单宁酶水解,水解液灭活后,进行离心分离,清液为麦麸提取液;2)将新鲜罗汉果和碳酸钙混合,真空干燥后果粉碎,投入水中浸取,过滤收集滤液,得罗汉果水提液;3)将麦麸提取液、罗汉果水提液混合均匀,加热后加入葡萄糖、蛋白糖、甜蜜素、苹果酸、CMC和黄原胶,然后进行胶体化和高压均质乳化,即得。本发明制得的罗汉果麦麸饮品酸甜适中,口感细腻,色香味俱佳。
Description
技术领域
本发明涉及食品技术领域,具体是一种罗汉果麦麸饮品的制备方法。
背景技术
麦麸,即麦皮,小麦加工面粉副产品,麦黄色,片状或粉状。富含纤维素和维生素,主要用途有食用、入药、饲料原料、酿酒等。为小麦磨取面粉后筛下的种皮,就是外面的皮,主要是纤维、糊粉、一些矿物质和维生素性味甘凉,可收敛汗液。罗汉果,葫芦科多年生藤本植物的果实。别名拉汗果、假苦瓜、光果木鳖、金不换、罗汉表、裸龟巴,被人们誉为“神仙果”,其叶心形,雌雄异株,夏季开花,秋天结果。主要产于广西壮族自治区桂林市,是桂林名贵的土特产,也是国家首批批准的药食两用材料之一,其主要功效是能止咳化痰。罗汉果果实营养价值很高,含丰富的维生素C以及糖甙、果糖、葡萄糖、蛋白质、脂类等,深受大众喜食。在食品应用方面,目前鲜有以罗汉果和麦麸为主要原料,将其制成休闲保健饮品的相关材料和技术公开。
发明内容
本发明所要解决的技术问题是提供一种罗汉果麦麸饮品的制备方法,能将麦麸和罗汉果复合加工为富有风味、酸甜适中、口感独特的饮料新品种。
为了解决上述技术问题,本发明采用以下技术方案:
一种罗汉果麦麸饮品的制备方法,包括以下步骤;
1)将麦麸和水按1:20~30的重量比混合后加热以去植酸,加热温度为110~130℃,加热时间为5~10分钟;然后降温至40~50℃,加入麦麸重量0.3%~0.5%的木瓜蛋白酶、1%~1.5%的α-1,4-葡聚糖-4-葡萄糖水解酶、0.05%~0.08%的单宁酶,水解3~5小时,水解液灭活后,进行离心分离,所得清液为麦麸提取液;
2)将新鲜罗汉果和其重量1/10~3/10的碳酸钙混合,于-0.1~-0.08MPa、40~50℃的条件下,真空干燥48~72小时后取出;将干燥后的罗汉果粉碎,按料液比1:3~5的量投入水中,在50~80℃的条件下浸取6~12小时,过滤收集滤液,得到罗汉果水提液;
3)将麦麸提取液、罗汉果水提液按1:0.3~0.5的重量比混合均匀,加热至60~70℃,加入混合液重量1%~5%的葡萄糖、1‰~3‰的蛋白糖、0.5‰~3‰的甜蜜素、1.5‰~2.5‰的苹果酸、1%~5%的CMC和1%~5%的黄原胶,然后进行胶体化和高压均质乳化,即得罗汉果麦麸饮品。
上述技术方案中:
所述木瓜蛋白酶的活力为5万~15万u/g,所述α-1,4-葡聚糖-4-葡萄糖水解酶的活力为5万~10万u/g,所述单宁酶的活力为50万~200万u/g。
优选的,在上述酶活力范围内,所述木瓜蛋白酶、α-1,4-葡聚糖-4-葡萄糖水解酶和单宁酶的加入量分别为麦麸重量的0.35%、1.2%和0.06%。
优选的,所述麦麸提取液和罗汉果水提液的重量比为1:0.4。
优选的,所述葡萄糖、蛋白糖、甜蜜素、苹果酸、CMC和黄原胶的加入量分别为混合液重量的2.5%、1.8‰、1.5‰、2‰、3%和2.5%。
和现有技术相比,本发明的优点为:
1、该制备方法通过加热去植酸、酶解反应和离心分离,能够有效去除麦麸的轻微苦涩味和提取其营养保健成分,所得提取液富含麦麸的淡淡清香味,而且清澈度高,无粗纤维,进一步加工后饮料的口感细腻;
2、该制备方法在罗汉果干燥过程加入碳酸钙,能够更利于罗汉果的熟化,降低其对舌头的刺激性,水提后的提取液中罗汉果甜苷含量高;
3、复配中加入的调味剂配比合理,制得的罗汉果麦麸饮品酸甜适中,口感细腻,色香味俱佳。
具体实施方式
下面以实施例作进一步描述,但本发明不局限于这些实施例。
实施例1
罗汉果麦麸饮品的制备方法,包括以下步骤;
1)将麦麸和水按1:25的重量比混合后加热以去植酸,加热温度为120℃,加热时间为8分钟;然后降温至45℃,加入麦麸重量0.35%的木瓜蛋白酶、1.2%的α-1,4-葡聚糖-4-葡萄糖水解酶、0.06%的单宁酶,水解3~5小时,水解液灭活后,进行离心分离,所得清液为麦麸提取液;所述木瓜蛋白酶的活力为10万u/g,α-1,4-葡聚糖-4-葡萄糖水解酶的活力为10万u/g,单宁酶的活力为100万u/g;
2)将新鲜罗汉果和其重量1/5的碳酸钙混合,于-0.09MPa、45℃的条件下,真空干燥50小时后取出;将干燥后的罗汉果粉碎,按料液比1:4的量投入水中,在60℃的条件下浸取8小时,过滤收集滤液,得到罗汉果水提液;
3)将麦麸提取液、罗汉果水提液按1:0.4的重量比混合均匀,加热至65℃,加入混合液重量2.5%的葡萄糖、1.8‰的蛋白糖、1.5‰的甜蜜素、2‰的苹果酸、3%的CMC和2.5%的黄原胶,然后进行胶体化和高压均质乳化,即得罗汉果麦麸饮品。
实施例2
罗汉果麦麸饮品的制备方法,包括以下步骤;
1)将麦麸和水按1:20的重量比混合后加热以去植酸,加热温度为130℃,加热时间为5分钟;然后降温至50℃,加入麦麸重量0.3%的木瓜蛋白酶、1.5%的α-1,4-葡聚糖-4-葡萄糖水解酶、0.05%的单宁酶,水解5小时,水解液灭活后,进行离心分离,所得清液为麦麸提取液;所述木瓜蛋白酶的活力为5万u/g,α-1,4-葡聚糖-4-葡萄糖水解酶的活力为10万u/g,单宁酶的活力为50万万u/g;
2)将新鲜罗汉果和其重量3/10的碳酸钙混合,于-0.1、50℃的条件下,真空干燥48小时后取出;将干燥后的罗汉果粉碎,按料液比1:5的量投入水中,在50℃的条件下浸取12小时,过滤收集滤液,得到罗汉果水提液;
3)将麦麸提取液、罗汉果水提液按1:0.3的重量比混合均匀,加热至70℃,加入混合液重量1%的葡萄糖、3‰的蛋白糖、0.5‰的甜蜜素、2.5‰的苹果酸、1%的CMC和5%的黄原胶,然后进行胶体化和高压均质乳化,即得罗汉果麦麸饮品。
实施例3
罗汉果麦麸饮品的制备方法,包括以下步骤;
1)将麦麸和水按1:30的重量比混合后加热以去植酸,加热温度为110℃,加热时间为10分钟;然后降温至40℃,加入麦麸重量0.5%的木瓜蛋白酶、1%的α-1,4-葡聚糖-4-葡萄糖水解酶、0.08%的单宁酶,水解3小时,水解液灭活后,进行离心分离,所得清液为麦麸提取液;所述木瓜蛋白酶的活力为15万u/g,α-1,4-葡聚糖-4-葡萄糖水解酶的活力为5万u/g,单宁酶的活力为200万u/g;
2)将新鲜罗汉果和其重量1/10的碳酸钙混合,于-0.08MPa、40℃的条件下,真空干燥72小时后取出;将干燥后的罗汉果粉碎,按料液比1:3的量投入水中,在80℃的条件下浸取6小时,过滤收集滤液,得到罗汉果水提液;
3)将麦麸提取液、罗汉果水提液按1:0.5的重量比混合均匀,加热至60℃,加入混合液重量5%的葡萄糖、1‰的蛋白糖、3‰的甜蜜素、1.5‰的苹果酸、5%的CMC和1%的黄原胶,然后进行胶体化和高压均质乳化,即得罗汉果麦麸饮品。
Claims (5)
1.一种罗汉果麦麸饮品的制备方法,其特征在于,包括以下步骤;
1)将麦麸和水按1:20~30的重量比混合后加热,加热温度为110~130℃,加热时间为5~10分钟;然后降温至40~50℃,加入麦麸重量0.3%~0.5%的木瓜蛋白酶、1%~1.5%的α-1,4-葡聚糖-4-葡萄糖水解酶、0.05%~0.08%的单宁酶,水解3~5小时,水解液灭活后,进行离心分离,所得清液为麦麸提取液;
2)将新鲜罗汉果和其重量1/10~3/10的碳酸钙混合,于-0.1~-0.08MPa、40~50℃的条件下,真空干燥48~72小时后取出;将干燥后的罗汉果粉碎,按料液比1:3~5的量投入水中,在50~80℃的条件下浸取6~12小时,过滤收集滤液,得到罗汉果水提液;
3)将麦麸提取液、罗汉果水提液按1:0.3~0.5的重量比混合均匀,加热至60~70℃,加入混合液重量1%~5%的葡萄糖、1‰~3‰的蛋白糖、0.5‰~3‰的甜蜜素、1.5‰~2.5‰的苹果酸、1%~5%的CMC和1%~5%的黄原胶,然后进行胶体化和高压均质乳化,即得罗汉果麦麸饮品。
2.根据权利要求1所述的制备方法,其特征在于,所述木瓜蛋白酶的活力为5万~15万u/g,所述α-1,4-葡聚糖-4-葡萄糖水解酶的活力为5万~10万u/g,所述单宁酶的活力为50万~200万u/g。
3.根据权利要求2所述的制备方法,其特征在于,所述木瓜蛋白酶、α-1,4-葡聚糖-4-葡萄糖水解酶和单宁酶的加入量分别为麦麸重量的0.35%、1.2%和0.06%。
4.根据权利要求1或所述的制备方法,其特征在于,所述麦麸提取液和罗汉果水提液的重量比为1:0.4。
5.根据权利要求1所述的制备方法,其特征在于,所述葡萄糖、蛋白糖、甜蜜素、苹果酸、CMC和黄原胶的加入量分别为混合液重量的2.5%、1.8‰、1.5‰、2‰、3%和2.5%。
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