CN106538918A - 一种葛根醋饮料 - Google Patents
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Abstract
本发明主要涉及食品加工领域,公开了一种葛根醋饮料,由以下原料制成:葛根、仙人果、蛋黄果、绿豆粉、虾仁、低聚果糖、安琪葡萄酒酵母、醋酸菌、脂肪酶、胰蛋白酶;原料易得,制备工艺简单,酸甜适口,香味浓郁,色泽淡黄,营养丰富,促进吸收,具有多种保健功能,能够增强免疫力,促进胃肠功能,保护心脑血管,美容护肤,延缓衰老,抗癌抑癌;虾仁蒸熟后与葛根、果浆、绿豆粉一起进行发酵,增加虾仁和绿豆粉的深加工途径,丰富醋饮料的香味和营养成分,促进吸收,酸甜可口,口感醇厚,无沉淀产生,货架期长;不含任何添加剂,安全健康,销量提高10.3%,经济收入提高8.6%。
Description
技术领域
本发明主要涉及食品加工领域,尤其涉及一种葛根醋饮料。
背景技术
葛根,为豆科植物野葛或甘葛藤萝的块根,药食两用,富含淀粉、黄酮类化合物、蛋白质、氨基酸、维生素和矿物质等,能够调节内分泌,排毒养颜,促进胃肠功能,保护心脑血管,增强记忆力,延缓衰老,有“千年人参”之美誉。
市场上的葛根深加工产品也越来越多,但是目前市场上只有极少数的葛根醋饮料在销售,但是这些葛根醋饮料多是经食醋调配得到的,没有进行微生物发酵,口感较为寡淡,营养单一,少数经过发酵的葛根醋饮料,很容易产生沉淀物质,影响货架期,不能满足消费者放入营养和口感需求。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种葛根醋饮料。
一种葛根醋饮料,由以下重量份的原料制成:葛根92~94、仙人果32~34、蛋黄果17~19、绿豆粉12~14、虾仁12~14、低聚果糖11~13、安琪葡萄酒酵母3~4、醋酸菌3~4、脂肪酶0.03~0.04、胰蛋白酶0.02~0.03。
所述的仙人果,为黄色仙人果。
所述的绿豆粉,粒径为60~80目。
一种葛根醋饮料的制备方法,具体包括以下步骤:
(1)将葛根洗净,去皮,打浆,过60~80目筛,得葛根浆;
(2)将仙人果与蛋黄果洗净,去皮,打浆,过80~100目筛,得果浆;
(3)将虾仁洗净,打浆,蒸熟,得虾仁浆;
(4)将葛根浆、果浆和虾仁浆,混合均匀,加入低聚果糖和与仙人果等重量的水,搅拌均匀,加入安琪葡萄酒酵母,混合均匀后,置于27~29℃恒温发38~40小时,去除腥味,加入绿豆粉和醋酸菌,混合均匀,置于31~33℃恒温发酵16~18小时,增加香味和营养,酸甜适口,过滤,去发酵渣,得发酵液;
(5)将脂肪酶加入发酵液,置于38~40℃搅拌酶解100~120分钟,加入胰蛋白酶,置于34~36℃搅拌酶解120~140分钟,分解蛋白质,增加稳定性,得初葛根醋饮料;
(6)将初葛根醋饮料置于-2~-1℃静置5~7天,置于25~27℃静置2~3天,过0.22μm的微孔滤膜,口感醇厚,增加稳定性,防止产生沉淀,得葛根醋饮料;
(7)包装,得成品。
所述葛根醋饮料的饮用方法,冷饮或加热饮用,加热温度不超过50℃。
本发明的优点是:本发明提供的一种葛根醋饮料,原料易得,制备工艺简单,酸甜适口,香味浓郁,色泽淡黄,营养丰富,促进吸收,具有多种保健功能,能够增强免疫力,促进胃肠功能,保护心脑血管,美容护肤,延缓衰老,抗癌抑癌;虾仁蒸熟后与葛根、果浆、绿豆粉一起进行发酵,增加虾仁和绿豆粉的深加工途径,绿豆粉后期加入,丰富醋饮料的香味和营养成分,促进吸收,酸甜可口,经冷藏处理,口感醇厚,无沉淀产生,货架期长;不含任何添加剂,安全健康,销量提高10.3%,经济收入提高8.6%。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种葛根醋饮料,由以下重量份的原料制成:葛根92、仙人果32、蛋黄果17、绿豆粉12、虾仁12、低聚果糖11、安琪葡萄酒酵母3、醋酸菌3、脂肪酶0.03、胰蛋白酶0.02。
所述的仙人果,为黄色仙人果。
所述的绿豆粉,粒径为60目。
一种葛根醋饮料的制备方法,具体包括以下步骤:
(1)将葛根洗净,去皮,打浆,过80目筛,得葛根浆;
(2)将仙人果与蛋黄果洗净,去皮,打浆,过100目筛,得果浆;
(3)将虾仁洗净,打浆,蒸熟,得虾仁浆;
(4)将葛根浆、果浆和虾仁浆,混合均匀,加入低聚果糖和与仙人果等重量的水,搅拌均匀,加入安琪葡萄酒酵母,混合均匀后,置于29℃恒温发40小时,去除腥味,加入绿豆粉和醋酸菌,混合均匀,置于31℃恒温发酵16小时,增加香味和营养,酸甜适口,过滤,去发酵渣,得发酵液;
(5)将脂肪酶加入发酵液,置于40℃搅拌酶解120分钟,加入胰蛋白酶,置于34℃搅拌酶解140分钟,分解蛋白质,增加稳定性,得初葛根醋饮料;
(6)将初葛根醋饮料置于-2~-1℃静置5天,置于27℃静置3天,过0.22μm的微孔滤膜,增加稳定性,防止产生沉淀,得葛根醋饮料;
(7)包装,得成品。
所述葛根醋饮料的饮用方法,冷饮或加热饮用,加热温度不超过50℃。
实施例2
一种葛根醋饮料,由以下重量份的原料制成:葛根93、仙人果33、蛋黄果18、绿豆粉13、虾仁13、低聚果糖12、安琪葡萄酒酵母3.5、醋酸菌3.5、脂肪酶0.03、胰蛋白酶0.02。
制备和饮用方法,同实施例1。
实施例3
一种葛根醋饮料,由以下重量份的原料制成:葛根94、仙人果34、蛋黄果19、绿豆粉14、虾仁14、低聚果糖13、安琪葡萄酒酵母4、醋酸菌4、脂肪酶0.04、胰蛋白酶0.03。
制备和饮用方法,同实施例1。
对比例1
不加入仙人果和蛋黄果,其余制备和饮用方法,同实施例1。
对比例2
不加入绿豆粉和虾仁,其余制备和饮用方法,同实施例1。
对比例3
不加入安琪葡萄酒酵母和醋酸菌,其余制备和饮用方法,同实施例1。
对比例4
步骤(4)的绿豆粉与葛根浆一起加入,其余制备和饮用方法,同实施例1。
对比例5
现有方法制备的葛根醋饮料。
实施例和对比例葛根醋饮料的营养成分:
分别随机选择实施例和对比例的葛根醋饮料适量,按照相同的检测方法,对实施例和对比例的各葛根醋饮料进行主要营养成分的测定,实施例和对比例葛根醋饮料的营养成分见表1。
表1:实施例和对比例葛根醋饮料的营养成分
项目 | 维生素/(mg/100g) | 黄酮/(mg/100g) |
实施例1 | 18.69 | 11.43 |
实施例2 | 18.78 | 11.37 |
实施例3 | 18.75 | 11.34 |
对比例1 | 10.16 | 9.36 |
对比例2 | 12.47 | 10.25 |
对比例3 | 12.27 | 11.13 |
对比例4 | 11.13 | 10.07 |
对比例5 | 7.35 | 8.24 |
表1的结果表明,实施例的葛根醋饮料,经测定,维生素和黄酮的含量明显较多比例高,说明本发明提供的葛根醋饮料营养丰富。
实施例和对比例葛根醋饮料的保健效果:
随机选择清洁级昆明小鼠100只,所有小鼠在造模前禁食12h,自由饮水。将小鼠随机分为10组,每组10只,分别为实施例组、对比例组、腹泻模型组和对照组,对照组用生理盐水灌胃(5ml/kg,按小鼠体重计),其余小鼠均进行腹泻造模后,实施例和对比例组分别灌服该组的葛根醋饮料(5ml/kg,按小鼠体重计),腹泻模型组和对照组灌服生理盐水灌胃(5ml/kg,按小鼠体重计),连续5d,观察小鼠灌胃后4h内的大便情况;实施例和对比例葛根醋饮料的保健效果见表2。
表2:实施例和对比例葛根醋饮料的保健效果
项目 | 排便次数(次) | 腹泻率(%) | 稀便率(%) | 稀便级(cm) |
实施例1 | 12.5 | 34 | 0.34 | 2.24 |
实施例2 | 12.4 | 32 | 0.35 | 2.21 |
实施例3 | 12.7 | 33 | 0.33 | 2.21 |
对比例1 | 13.2 | 41 | 0.51 | 2.36 |
对比例2 | 13.3 | 43 | 0.47 | 2.32 |
对比例3 | 13.4 | 36 | 0.45 | 2.41 |
对比例4 | 12.2 | 34 | 0.44 | 2.27 |
对比例5 | 12.9 | 38 | 0.46 | 2.24 |
腹泻模型组 | 17.2 | 100 | 0.81 | 2.63 |
对照组 | 8.7 | — | — | — |
注:“—”表示无。
从表2可以看出,实施例的葛根醋饮料灌胃小鼠后,其排便次数、腹泻率、稀便率和稀便级均明显小于对比例和腹泻模型组,说明本发明提供的葛根醋饮料能够明显促进胃肠功能。
Claims (5)
1.一种葛根醋饮料,其特征在于,由以下重量份的原料制成:葛根92~94、仙人果32~34、蛋黄果17~19、绿豆粉12~14、虾仁12~14、低聚果糖11~13、安琪葡萄酒酵母3~4、醋酸菌3~4、脂肪酶0.03~0.04、胰蛋白酶0.02~0.03。
2.根据权利要求1所述葛根醋饮料,其特征在于,所述的仙人果,为黄色仙人果。
3.根据权利要求1所述葛根醋饮料,其特征在于,所述的绿豆粉,粒径为60~80目。
4.一种权利要求1所述葛根醋饮料的制备方法,其特征在于,包括以下步骤:
(1)将葛根洗净,去皮,打浆,过60~80目筛,得葛根浆;
(2)将仙人果与蛋黄果洗净,去皮,打浆,过80~100目筛,得果浆;
(3)将虾仁洗净,打浆,蒸熟,得虾仁浆;
(4)将葛根浆、果浆和虾仁浆,混合均匀,加入低聚果糖和与仙人果等重量的水,搅拌均匀,加入安琪葡萄酒酵母,混合均匀后,置于27~29℃恒温发38~40小时,加入绿豆粉和醋酸菌,混合均匀,置于31~33℃恒温发酵16~18小时,过滤,去发酵渣,得发酵液;
(5)将脂肪酶加入发酵液,置于38~40℃搅拌酶解100~120分钟,加入胰蛋白酶,置于34~36℃搅拌酶解120~140分钟,得初葛根醋饮料;
(6)将初葛根醋饮料置于-2~-1℃静置5~7天,置于25~27℃静置2~3天,过0.22μm的微孔滤膜,得葛根醋饮料;
(7)包装,得成品。
5.一种权利要求1~4任一项所述葛根醋饮料的饮用方法,其特征在于,冷饮或加热饮用,加热温度不超过50℃。
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CN103948120A (zh) * | 2014-03-19 | 2014-07-30 | 桂玉平 | 一种番石榴果味醋饮料及其加工方法 |
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