CN106490415A - 一种花生多肽营养茶饮料的制备方法 - Google Patents
一种花生多肽营养茶饮料的制备方法 Download PDFInfo
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23L2/52—Adding ingredients
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
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Abstract
本发明公开一种花生多肽营养茶饮料的制备方法,食品工业技术领域,解决了花生饮料的口味和营养问题,主要是按下面的步骤进行:一、所用的原料:花生、茶叶、胶原蛋白粉、白砂糖、牛磺酸、山犁酸钾;二、将花生放进水中浸泡至浸润;三、将浸润后的花生打磨制得花生浆水;四、加入水解蛋白酶水解40~50小时,得花生蛋白多肽及氨基酸混和物质;五、将茶叶与20倍质量的清水煎煮、过滤、澄清得茶液;六、将茶液与花生多蛋白多肽及氨基酸液混合;七、在混合茶液中加入白砂糖和胶原蛋白粉搅拌均匀,并加热至62℃~65℃,保持温度灭菌30分钟后降温至30℃~35℃,加入牛磺酸1~2g/kg、山犁酸钾0.2g/kg搅拌溶解后灌装入灭菌瓶中,密封盖。
Description
技术领域
本发明涉及一种以花生和茶叶作为原料制作营养饮料的方法,属于食品工业技术领域。
背景技术
花生(peanut),原名落花生(学名:Arachis hypogaea Linn.),是我国产量丰富、食用广泛的一种坚果,又名“长生果”、“泥豆”等。属蔷薇目,豆科一年生草本植物,茎直立或匍匐,长30-80厘米,翼瓣与龙骨瓣分离,荚果长2-5厘米,宽1-1.3厘米,膨胀,荚厚,花果期6-8月。主要分布于巴西、中国、埃及等地。可用于制皂和生发油等化妆品的原料。
花生为一年生草本。根部有丰富的根瘤;茎直立或匍匐,长30-80厘米,茎和分枝均有棱,被黄色长柔毛,后变无毛。叶通常具小叶2对;托叶长2-4厘米,具纵脉纹,被毛;叶柄基部抱茎,长5-10厘米,被毛;小叶纸质,卵状长圆形至倒卵形,长2-4厘米,宽0.5-2厘米,先端钝圆形,有时微凹,具小刺尖头,基部近圆形,全缘,两面被毛,边缘具睫毛;侧脉每边约10条;叶脉边缘互相联结成网状;小叶柄长2-5毫米,被黄棕色长毛;花长约8毫米;苞片2,披针形;小苞片披针形,长约5毫米,具纵脉纹,被柔毛;萼管细,长4-6厘米;花冠黄色或金黄色,旗瓣直径1.7厘米,开展,先端凹入;翼瓣与龙骨瓣分离,翼瓣长圆形或斜卵形,细长;龙骨瓣长卵圆形,内弯,先端渐狭成喙状,较翼瓣短;花柱延伸于萼管咽部之外,柱头顶生,小,疏被柔毛。荚果长2-5厘米,宽1-1.3厘米,膨胀,荚厚,种子横径0.5-1厘米。花果期6-8月。
花生果实含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用。
花生中含有的脂肪和蛋白质量很高,花生用作蛋白质饮料很受人们的欢迎,但普通的花生饮料只是直接将花生磨成浆料后加入防腐添加剂即成,只注重其味道和口感,而勿视营养功效。
茶叶,指茶树的叶子和芽。 别名茶、槚(jiǎ),茗,荈(chuǎn)。泛指可用于泡茶的常绿灌木茶树的叶子,以及用这些叶子泡制的饮料,后来引申为所有用植物花、叶、种子、根泡制的草本茶,如"菊花茶"等;用各种药材泡制的"凉茶"等,在中国文学中亦称雷芽。有些国家亦有以水果及香草等其它植物叶而泡出的茶,如"水果茶"。
茶叶源于中国,茶叶最早是被作为祭品使用的。但从春秋后期就被人们作为菜食,在西汉中期发展为药用,西汉后期才发展为宫廷高级饮料,普及民间作为普通饮料那是西晋以后的事。发现最早人工种植茶叶的遗迹在浙江余姚的田螺山遗址,已有6000多年的历史。饮茶始于中国。叶革质,长圆形或椭圆形,可以用开水直接泡饮,依据品种和制作方式以及产品外形分成六大类。依据季节采制可分为春茶、夏茶、秋茶、冬茶。以各种毛茶或精制茶叶再加工形成再加茶,包括分为花茶、紧压茶、萃取茶、药用保健茶、含茶饮料等。
茶叶中含有儿茶素、胆甾烯酮、咖啡碱、肌醇、叶酸、泛酸等成分,可以增进人体健康。茶叶饮品-茶被誉为"世界三大饮料之一"。
发明内容
为了生产出一种既有欣赏性、享受性,又有营养性、功能性的花生原料饮料,本人发明了一种以花生和茶叶作为原料的饮料,这种饮料并不直接将花生磨浆加水加茶后成品,而是将花生中的蛋白质成份酶水解成多肽物质后与茶叶制作成饮料。
一种花生多肽营养茶饮料的制备方法解决问题所采取的技术方案是按下面的步骤进行:一、所用的原料:花生25~30份、茶叶5~7份、胶原蛋白粉3~4份、白砂糖15~17份、牛磺酸1~2g/kg、山犁酸钾0.2g/kg;二、将花生粒放进凉开水中浸泡4~5小时达到浸润饱满,其间每隔1小时换水一次;三、将浸润后的花生放进磨浆机与10倍质量的凉开水混合打磨,过滤后得花生浆水;四、将花生浆水装入窄口容器中加入适量水解蛋白酶搅拌均匀后静置水解40~50小时,其间每隔2~3小时搅拌一次,搅拌时间4~5分钟,水解得花生蛋白多肽及氨基酸混和物质;五、将茶叶与20倍质量的清水煎煮后,过滤澄清得茶液;六、将茶液与花生多蛋白多肽及氨基酸液混合和混合茶液;七、巴氏灭菌及装瓶:混合茶液中加入白砂糖和胶原蛋白粉搅拌均匀,并加热至62℃~65℃,保持温度灭菌30分钟后降温至30℃~35℃,加入牛磺酸1~2g/kg、山犁酸钾0.2g/kg搅拌溶解后灌装入灭菌瓶中,密封盖。
一种花生多肽营养茶饮料的制备方法的有益效果是:本发明通过先将花生打磨成蛋白质水浆,在水解酶的作用下将花生蛋白质分解成含多肽及氨基酸物质的混和花生浆液,还加入了茶叶水、牛磺酸、白砂糖等调料物质,经过巴氏灭菌和食品防腐添加剂的支持,制得的多肽茶饮料还具有很强的抗氧化、降低胆固醇等功能,无论从口味还是营养保健功效都是一种创新型的产品。
具体实施方式
实施例,一种花生多肽营养茶饮料的制备方法,制作一罐花生多肽茶饮料是按下面的步骤进行:一、所用的原料:花生25~30克、茶叶5~7克、胶原蛋白粉3~4克、白砂糖15~17克、牛磺酸1~2g/kg、山犁酸钾0.2g/kg;二、将花生粒放进凉开水中浸泡4~5小时达到浸润饱满,其间每隔1小时换水一次;三、将浸润后的花生放进磨浆机与10倍质量的凉开水混合打磨,过滤后得花生浆水;四、将花生浆水装入窄口容器中加入适量水解蛋白酶搅拌均匀后静置水解40~50小时,其间每隔2~3小时搅拌一次,搅拌时间4~5分钟,水解得花生蛋白多肽及氨基酸混和物质;五、将茶叶与20倍质量的清水煎煮后,过滤澄清得茶液;六、将茶液与花生多蛋白多肽及氨基酸液混合和混合茶液;七、巴氏灭菌及装瓶:混合茶液中加入白砂糖和胶原蛋白粉搅拌均匀,并加热至62℃~65℃,保持温度灭菌30分钟后降温至30℃~35℃,加入牛磺酸1~2g/kg、山犁酸钾0.2g/kg搅拌溶解后灌装入灭菌瓶中,密封盖。
Claims (1)
1.一种花生多肽营养茶饮料的制备方法,其特征是按下面的步骤进行:一、所用的原料:花生25~30份、茶叶5~7份、胶原蛋白粉3~4份、白砂糖15~17份、牛磺酸1~2g/kg、山犁酸钾0.2g/kg;二、将花生粒放进凉开水中浸泡4~5小时达到浸润饱满,其间每隔1小时换水一次;三、将浸润后的花生放进磨浆机与10倍质量的凉开水混合打磨,过滤后得花生浆水;四、将花生浆水装入窄口容器中加入适量水解蛋白酶搅拌均匀后静置水解40~50小时,其间每隔2~3小时搅拌一次,搅拌时间4~5分钟,水解得花生蛋白多肽及氨基酸混和物质;五、将茶叶与20倍质量的清水煎煮后,过滤澄清得茶液;六、将茶液与花生多蛋白多肽及氨基酸液混合和混合茶液;七、巴氏灭菌及装瓶:混合茶液中加入白砂糖和胶原蛋白粉搅拌均匀,并加热至62℃~65℃,保持温度灭菌30分钟后降温至30℃~35℃,加入牛磺酸1~2g/kg、山犁酸钾0.2g/kg搅拌溶解后灌装入灭菌瓶中,密封盖。
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