CN106387542A - 一种紫薯粗粮饮料及其制备方法 - Google Patents
一种紫薯粗粮饮料及其制备方法 Download PDFInfo
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- rhizoma steudnerae
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Abstract
本发明公开了一种紫薯粗粮饮料及其制备方法。a、将新鲜紫薯洗净、去皮、切块,加入到紫薯重量1~10倍的护色液中,80‑95℃蒸煮20‑40分钟,再打浆,胶体磨精磨,然后蒸煮灭酶,制得紫薯浆;b、将混合液与紫薯浆按照质量比1:1~3混合均匀,然后均质脱气,灭菌,冷却后得到紫薯粗粮饮料,所述的混合液按质量分数计含有1%‑10%的白砂糖、0.05%‑0.2%羧甲基纤维素钠、0.05%‑0.2%海藻酸钠、0.05%‑0.2%黄原胶、0.02%山梨酸钾和0.01%乳酸链球菌素。本发明的紫薯粗粮饮料营养健康,口感好,饮料中含有更多的中性保护淀粉,加入的复合稳定剂和防腐剂使其稳定性更好、不分层,存储更容易。
Description
技术领域:
本发明属于饮料制造技术领域,具体涉及一种以紫薯为主要原料的紫薯汁粗粮饮料及其制备方法。
背景技术:
番薯(学名:Ipomoea batatas),又名红薯、红苕、白薯、山芋、地瓜等,原产于南美的秘兽、厄瓜多尔、墨西哥一带,为旋花科植物。番薯具有适应性广、繁殖力强、栽培简便、高产稳收、营养丰富、用途广泛等特点,目前已成为各地广为栽培的农作物。番薯是我国仅次于水稻、小麦、玉米的主要粮食作物,资源极为丰富,总产量占全球产量的80%以上,达1500亿kg。
番薯薯心按颜色不同可以分为红心番薯、白心番薯和紫心番薯(紫薯)。红心番薯水分较多,口感软绵香甜;白心红薯淀粉含量较多,水分含量少;紫心红薯除了具有普通红薯的营养成分外,还富含硒元素和花青素,由于紫薯具有独特的营养价值和保健功能,深受国内外消费者的青睐,发展前景广阔。
番薯含有丰富的营养物质,每千克番薯可产热能5318焦耳,含蛋白质23克、糖29克、脂肪2克、磷200毫克、钙180毫克、铁4克、胡萝卜素1毫克,另含有维生素B1、B2、C及尼克酸和亚油酸等,其中蛋白质的含量超过大米的7倍;胡萝卜素的含量是胡萝卜的3.5倍;维生素A的含量是马铃薯的100倍;维生素B1、B2的含量分别比大米高6倍和3倍;维生素C的含量是苹果、葡萄、梨的10~30倍。此外,番薯中还含有色氨酸、丙氨酸等多种氨基酸。
中医认为番薯甘平无毒,补中和血,益气生津,宽肠胃,通便秘。明李时珍《本草纲目》载:红薯具有“补虚乏、益气力、健脾胃、强肾阳之功效。”《金薯传习录》说它可治“痢疾下血、湿热黄疸、遗精虫淋、血虚经乱、小心疳积”等症。现代研究证实,番薯具有多种药用价值。番薯中含有的粘液质,能够保持心血管的弹性,预防心血管疾病;同时,还能促进消化道、呼吸道和关节腔的润滑,减少炎症的产生。番薯的脂肪含量很低,每100克鲜红薯仅含0.2克脂肪,能有效阻止脂肪的吸收,有利于减肥。同时红薯含有大量膳食纤维和果胶,能刺激消化液分泌及肠胃的蠕动,起到通便排毒的作用。番薯是碱性食物,食用后可以迅速中和米、面、肉、蛋等食品在人体内所产生的酸性物质,维持血液的酸碱平衡,有益于健康。
番薯,在我国既是一种重要的粮食作物,也是畜禽的主要饲料,还是淀粉、食品工业的重要原料。番薯的茎叶含有丰富的蛋白质、碳水化合物和脂肪,是营养价值很高的饲料。番薯加工后的副产品也含有丰富的养分,是较好的畜禽饲料。甘薯的淀粉含量比较高,是淀粉、粉皮、粉丝生产的重要原料,淀粉更是目前我国甘薯深加工的主要产品。在食品工业方面,番薯不但可以加工成淀粉、粉丝、粉条、薯干等,还可以加工成饴糖、薯酒、食醋、果酱、番薯罐头等。番薯还可应用于医药、化工、造纸等多个行业进行深度加工,开发出上千种产品。
近年来,饮料市场的竞争日益激烈,饮料产品的开发有向天然、健康、营养、粮谷类等发展的趋势,各种以谷物粗粮为主要原料的粗粮饮料纷纷出现。粗粮饮料营养丰富,口味自然,具有代餐功能,成为饮料行业的一大亮点。粗粮饮料常用的原材料为玉米、大米、燕麦、番薯、红豆、绿豆、大豆等。紫薯具有独特的营养价值和保健功能,利用紫薯制备的粗粮饮料保留了紫薯鲜薯中富含的花青素和硒元素,营养健康,开发前景广阔。目前已有很多关于番薯饮料的专利和文献报道,但这些研究主要集中在红薯上,紫薯饮料的研究比较少。
发明内容:
本发明的目的是提供一种色泽亮丽,口感清爽甘甜,具有浓郁紫薯风味,又保持了紫薯中富含的花青素和硒元素的天然、健康的紫薯粗粮饮料及其制备方法。
本发明的紫薯粗粮饮料是通过以下方法予以制备的,该制备方法包括以下步骤:
a、将新鲜紫薯洗净、去皮、切块,加入到紫薯重量1~10倍的护色液中,80-95℃蒸煮20-40分钟,再打浆,胶体磨精磨,然后蒸煮灭酶,制得紫薯浆,所述的护色液,按质量分数计,含有0.1%-0.6%柠檬酸和0.1%-0.6%赤藻糖酸钠,溶剂为水;
b、将混合液与紫薯浆按照质量比1:1~3混合均匀,然后均质脱气,灭菌,冷却后得到紫薯粗粮饮料,所述的混合液按质量分数计,含有1%-10%的白砂糖、0.05%-0.2%羧甲基纤维素钠、0.05%-0.2%海藻酸钠、0.05%-0.2%黄原胶、0.02%山梨酸钾和0.01%乳酸链球菌素,溶剂为水。
所述的均质是在30-40Mpa、50-60℃下进行的;脱气是在0.1Mpa下8min;高温灭菌的升温时间为20min,121℃保温20-25min;所述的冷却采用分级冷却:70-80℃的水中10min,冷水冷却至室温。
所述的蒸煮灭酶优选是95℃蒸煮10min灭酶。
本发明将新鲜紫薯预处理、护色、打浆、灭酶、调配、均质和灭菌制备的紫薯粗粮饮料色泽亮丽,口感清爽甘甜,具有浓郁紫薯风味,又保持了紫薯中富含的花青素和硒元素,是一种天然、健康营养的新型紫薯粗粮饮料。
本发明的紫薯粗粮饮料营养健康,口感好,饮料中含有更多的中性保护淀粉,加入的复合稳定剂和防腐剂使其稳定性更好、不分层,存储更容易,延长了货架期。
具体实施方式:
以下实施例是对本发明的进一步说明,而不是对本发明的限制。
实施例1:紫薯粗粮饮料的制备
a、将新鲜紫薯洗净、去皮、切块,浸入紫薯重量3倍的护色液中,95℃蒸煮20分钟;打浆机进行打浆,胶体磨精磨;95℃蒸煮10min,灭酶,制得紫薯浆;所述的护色液含有质量分数0.1%柠檬酸、质量分数0.6%赤藻糖酸钠,溶剂为水(护色液每升的配制方法是在1L水中加入1g柠檬酸和6g的赤藻糖酸钠,然后混合均匀得到护色液)。
b、分别称取白砂糖、羧甲基纤维素钠、海藻酸钠、黄原胶、山梨酸钾和乳酸链球菌素加入水中加热溶解后使白砂糖的终浓度为质量分数2%,羧甲基纤维素钠的终浓度为质量分数0.05%、海藻酸钠的终浓度为质量分数0.1%、黄原胶的终浓度为质量分数0.1%、山梨酸钾的终浓度为质量分数0.02%、乳酸链球菌素的终浓度为质量分数0.01%,得到混合液,将此混合液按质量比1:1加入到步骤a的紫薯浆中,搅拌均匀,在30Mpa、60℃下进行均质,在0.1Mpa下脱气8min,90℃灌装,高温灭菌,高温灭菌的升温时间为20min,121℃保温20-25min,然后放置于70-80℃的水中10min,冷水冷却至室温,得到本实施例的紫薯粗粮饮料。
该紫薯粗粮饮料经包装后就为用于商业化的成品。
本发明将新鲜紫薯预处理、护色、打浆、灭酶、调配、均质和灭菌制备的紫薯粗粮饮料色泽亮丽,口感清爽甘甜,具有浓郁紫薯风味,又保持了紫薯中富含的花青素和硒元素,是一种天然、健康营养的新型紫薯粗粮饮料。其技术指标参见表1、表2和表3。
表1制备的紫薯粗粮饮料的感观指标
表2制备的紫薯粗粮饮料的理化指标
表3制备的紫薯粗粮饮料的卫生指标
实施例2:紫薯粗粮饮料的制备
a、将新鲜紫薯洗净、去皮、切块,浸入紫薯重量5倍的护色液中,95℃蒸煮20分钟;打浆机进行打浆,胶体磨精磨;95℃蒸煮10min,灭酶,制得紫薯浆;所述的护色液含有质量分数0.6%柠檬酸、质量分数0.1%赤藻糖酸钠,溶剂为水。
b、分别称取白砂糖、羧甲基纤维素钠、海藻酸钠、黄原胶、山梨酸钾和乳酸链球菌素加入水中加热溶解后使白砂糖的终浓度为质量分数1%,羧甲基纤维素钠的终浓度为质量分数0.1%、海藻酸钠的终浓度为质量分数0.12%、黄原胶的终浓度为质量分数0.05%、山梨酸钾的终浓度为质量分数0.02%、乳酸链球菌素的终浓度为质量分数0.01%,得到混合液,将此混合液按质量比1:3加入到步骤a的紫薯浆中,搅拌均匀,在40Mpa、50℃下进行均质,在0.1Mpa下脱气8min,90℃灌装,高温灭菌,其升温时间为20min,121℃保温20-25min,然后放置于70-80℃的水中10min,冷水冷却至室温,得到本实施例的紫薯粗粮饮料。
该紫薯粗粮饮料经包装后就为用于商业化的成品。
本发明将新鲜紫薯预处理、护色、打浆、灭酶、调配、均质和灭菌制备的紫薯粗粮饮料色泽亮丽,口感清爽甘甜,具有浓郁紫薯风味,又保持了紫薯中富含的花青素和硒元素,是一种天然、健康营养的新型紫薯粗粮饮料。其技术指标参见表1、表2和表3。
实施例3:紫薯粗粮饮料的制备
a、将新鲜紫薯洗净、去皮、切块,浸入紫薯重量1倍的护色液中,95℃蒸煮20分钟;打浆机进行打浆,胶体磨精磨;95℃蒸煮10min,灭酶,制得紫薯浆;所述的护色液含有质量分数0.3%柠檬酸、质量分数0.3%赤藻糖酸钠,溶剂为水。
b、分别称取白砂糖、羧甲基纤维素钠、海藻酸钠、黄原胶、山梨酸钾和乳酸链球菌素加入水中加热溶解后使白砂糖的终浓度为质量分数8%,羧甲基纤维素钠的终浓度为质量分数0.15%、海藻酸钠的终浓度为质量分数0.05%、黄原胶的终浓度为质量分数0.18%、山梨酸钾的终浓度为质量分数0.02%、乳酸链球菌素的终浓度为质量分数0.01%,得到混合液,将此混合液按质量比1:2加入到步骤a的紫薯浆中,搅拌均匀,在35Mpa、55℃下进行均质,在0.1Mpa下脱气8min,90℃灌装,高温灭菌,其升温时间为20min,121℃保温20-25min,然后放置于70-80℃的水中10min,冷水冷却至室温,得到本实施例的紫薯粗粮饮料。
该紫薯粗粮饮料经包装后就为用于商业化的成品。
本发明将新鲜紫薯预处理、护色、打浆、灭酶、调配、均质和灭菌制备的紫薯粗粮饮料色泽亮丽,口感清爽甘甜,具有浓郁紫薯风味,又保持了紫薯中富含的花青素和硒元素,是一种天然、健康营养的新型紫薯粗粮饮料。其技术指标参见表1、表2和表3。
实施例4:紫薯粗粮饮料的制备
a、将新鲜紫薯洗净、去皮、切块,浸入紫薯重量10倍的护色液中,80℃蒸煮40分钟;打浆机进行打浆,胶体磨精磨;95℃蒸煮10min,灭酶,制得紫薯浆;所述的护色液含有质量分数0.4%柠檬酸、质量分数0.4%赤藻糖酸钠,溶剂为水。
b、分别称取白砂糖、羧甲基纤维素钠、海藻酸钠、黄原胶、山梨酸钾和乳酸链球菌素加入水中加热溶解后使白砂糖的终浓度为质量分数10%,羧甲基纤维素钠的终浓度为质量分数0.2%、海藻酸钠的终浓度为质量分数0.2%、黄原胶的终浓度为质量分数0.2%、山梨酸钾的终浓度为质量分数0.02%、乳酸链球菌素的终浓度为质量分数0.01%,得到混合液,将此混合液按质量比1:1加入到步骤a的紫薯浆中,搅拌均匀,在38Mpa、52℃下进行均质,在0.1Mpa下脱气8min,90℃灌装,高温灭菌,其升温时间为20min,121℃保温20-25min,然后放置于70-80℃的水中10min,冷水冷却至室温,得到本实施例的紫薯粗粮饮料。
该紫薯粗粮饮料经包装后就为用于商业化的成品。
本发明将新鲜紫薯预处理、护色、打浆、灭酶、调配、均质和灭菌制备的紫薯粗粮饮料色泽亮丽,口感清爽甘甜,具有浓郁紫薯风味,又保持了紫薯中富含的花青素和硒元素,是一种天然、健康营养的新型紫薯粗粮饮料。其技术指标参见表1、表2和表3。
Claims (4)
1.一种紫薯粗粮饮料的制备方法,其特征在于,包括以下步骤:
a、将新鲜紫薯洗净、去皮、切块,加入到紫薯重量1~10倍的护色液中,80-95℃蒸煮20-40分钟,再打浆,胶体磨精磨,然后蒸煮灭酶,制得紫薯浆,所述的护色液,按质量分数计,含有0.1%-0.6%柠檬酸和0.1%-0.6%赤藻糖酸钠;
b、将混合液与紫薯浆按照质量比1:1~3混合均匀,然后均质脱气,灭菌,冷却后得到紫薯粗粮饮料,所述的混合液按质量分数计,含有1%-10%的白砂糖、0.05%-0.2%羧甲基纤维素钠、0.05%-0.2%海藻酸钠、0.05%-0.2%黄原胶、0.02%山梨酸钾和0.01%乳酸链球菌素。
2.根据权利要求1所述的制备方法,其特征在于,所述的均质是在30-40Mpa、50-60℃下进行的;脱气是在0.1Mpa下8min;高温灭菌的升温时间为20min,121℃保温20-25min;所述的冷却采用分级冷却:70-80℃的水中10min,冷水冷却至室温。
3.根据权利要求1所述的制备方法,其特征在于,所述的蒸煮灭酶是95℃蒸煮10min灭酶。
4.一种根据权利要求1、2或3所述的紫薯粗粮饮料的制备方法制备得到的紫薯粗粮饮料。
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