CN106578800A - 一种芝麻香秋葵饮料及其生产方法 - Google Patents
一种芝麻香秋葵饮料及其生产方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种芝麻香秋葵饮料及其生产方法。该方法首先将秋葵和芝麻叶预处理,然后经胶体磨磨碎、超声波破壁,酶解、过滤、杀菌、冷却、灌装等得到成品。该饮料的蛋白质含量≥8.0%,可溶性膳食纤维含量≥10.0%,果胶含量≥3.0%,总黄酮含量≥30mg/g,该饮料营养全面又风味独特。
Description
技术领域
本发明涉及一种芝麻香秋葵饮料及其生产方法,属于农业技术领域。
背景技术
秋葵[Abelmoschus esculentus(L.)Moench]干果中不仅富含蛋白质(23.18%),人体必需的8种氨基酸,脂肪(8.9%),黄酮(2.73%),维生素A(1.71mg),维生素C(21mg),维生素B1(0.21mg),维生素B2(0.23mg),尼克酸(1.1mg),钙(109mg),磷(87mg),铁(0.9mg),锌(2.81mg),锰(13.7mg)等营养,而且含有多糖(1.90%)、果胶和胡萝卜素(0.39mg),是一种难得的食品添加剂。秋葵嫩果中果胶和多糖组成的粘性物质,可促进人体胃肠蠕动,适当多食可增强人体耐力。此外秋葵还具有补肝肾、抗疲劳、抗肿瘤等功效。
芝麻叶中不仅含有总蛋白(31.32%)、17种氨基酸(总量21.44%,其中7种必须氨基酸占氨基酸总量的41.46%,9种药效氨基酸占氨基酸总量的63.81%)、灰分(9.24%)、粗脂肪(7.54%)、总糖(252.61mg/g)、还原糖(18.62mg/g)、总黄酮(122.80mg/g)、总多酚(44.75mg/g)、亚麻酸(占总脂肪的45.2%)、维生素C(113.30mg/g)、钾(24754.40μg/g)、钙(24142.3μg/g)、硒(0.20μg/g)等营养保健物质,同时含有芝麻素、维生素E等抗氧化物质,而且含有80多种芳香类物质,是一种具有天然风味的调味物质。芝麻叶还具有滋养肝、肾、润燥滑肠功能;能治疗肝、肾虚、头眩、病后脱发、津枯血燥、大便秘结等。
近几年,随着人们绿色营养保健和个性化的迫切需要,人们对安全无公害、高营养价值、营养全面、风味独特的饮料需求迫切。直接压榨产生的秋葵饮料中纤维素等大分子物质难以榨出,且口感较差(苦涩),缺少特殊风味,不耐贮藏。
发明内容
针对上述问题,本发明提供了一种芝麻香秋葵饮料及其生产方法。本发明首先将秋葵和芝麻叶预处理,然后经胶体磨磨碎、超声波破壁,酶解、过滤、杀菌、冷却、灌装等得到成品,产品营养全面又风味独特。
本发明的技术方案是:一种芝麻香秋葵饮料的生产方法,其特征是,包括以下步骤:
1)预处理
秋葵预处理:将精选、去柄后的秋葵嫩果杀青(100℃开水8~12分钟)-冷却(18~22℃凉水冷却);
芝麻叶预处理:先把芝麻叶洗净后,用含0.08~0.12%(质量比)小苏打和1.2~1.8%(质量比)食盐的水溶液泡3~5分钟进行护色;捞出来沥干水,再用开水烫3~4分钟,然后再捞出来用凉水(18~22℃)冷却;
2)胶体磨粉碎
将预处理后的秋葵嫩果和芝麻叶按照质量比8.5~9.5:1(按预处理前的质量计算)的比例混合后加入胶体磨,粉碎至平均粒度≤100μm的胶体状浆料;
胶体磨磨齿间隙为10μm,处理过程中温度维持在40~45℃;
3)超声波破碎
将上述胶体状浆料采用超声波破壁,选择超声波频率为50-80KHz,0.3-0.7W/cm2,破碎1-2分钟;
4)酶解和发酵
按照质量比,破碎液:纯净水:酵母粉:中性蛋白酶为3:(6~8):(0.005~0.015):(0.0008~0.0012)的比例加入发酵罐进行反应3~5小时;反应条件:温度35~40℃,pH6.0-7.0,常压;
5)后处理
反应液经80目板框压滤机过滤,高温灭菌及降温后进行罐装。
优选的,所述步骤1)的秋葵嫩果精选为:采摘黄秋葵嫩果,挑出老果、烂果、虫果和杂质。
优选的,所述步骤2)的芝麻叶获取方式为:在芝麻采收前20~30天采摘芝麻下部的新鲜、无病虫的芝麻叶,逐片摘下后整齐地放在筐里,并迅速运回去处理。
优选的,所述步骤4)根据情况,加入少量(0.05~0.20‰)芝麻油消泡。
本发明生产的饮料,以干物质计,蛋白质含量≥8.0%,可溶性膳食纤维含量≥10.0%,果胶含量≥3.0%,总黄酮含量≥30mg/g,总多酚≥10mg/g、维生素C≥25mg/g、钾≥5000μg/g,钙≥5000μg/g,符合GB/T31121-2014要求。
本发明的有益效果是:
(1)本发明以秋葵和芝麻叶为原料,首先经过预处理杀菌护色后,再经胶体磨磨至胶体状,此时大分子物质如纤维素、果胶等的糖苷键发生松动甚至部分断裂,从而增加了可溶性膳食纤维和小分子果胶的含量,再经超声破坏细胞壁后,蛋白质、矿物质、维生素等养分释放出来,然后经过蛋白酶酶解和酵母菌发酵,此时蛋白质转化为多肽、氨基酸,糖苷键发生松动的大分子纤维素、果胶等也会在此条件下进一步分解为小分子物质,易于溶于水中并易于被人体吸收。同时经过酵母菌发酵后,不仅增加了饮料的香味及醇味(芝麻香味更佳醇厚),同时发酵后的饮料pH6.0-6.5,增加了果胶的溶解度。
(2)本发明的饮料以秋葵和芝麻叶为原料,经胶体磨粉碎、超声破壁、酶解和发酵制成而成,具有能帮助消化,防止便秘,保护肝肾,增强耐力和抗癌能力,提高机体免疫力、利尿等功能。
(3)本发明以秋葵和芝麻叶为原料制备饮料,二者配伍,富含人体必需的8种氨基酸、可溶性纤维、黄酮、维生素和矿物质等,营养丰富,口感平滑。同时芝麻叶具有芝麻香味,秋葵具有天然清香味,经过酵母发酵后,香味更加醇厚,是一种天然香味的饮料。因此,本发明是一种集营养、保健及美味于一体的健康性饮料。
(4)本发明的饮料中含有芝麻素、维生素E、果胶等天然抗氧化物质,不需要另外加入防腐剂,即可延长该产品的保质期至3个月以上。同时相比现有的饮料,本发明的饮料不含糖、香味添加剂、防腐剂等,天然、健康。
具体实施方
本发明所用的酵母粉为安琪高活性干酵母(低糖),中性蛋白酶酶活≥5万U/g。
实施例1
1.预处理
(1)秋葵预处理
将采摘后的黄秋葵嫩果挑出老果、烂果、虫果和杂质,然后去柄。
将上述预处理的黄秋葵嫩果取出,取9kg进行杀青(100℃开水8~12分钟)-冷却(18~22℃冷水18~22分钟)。
(2)芝麻叶预处理
在芝麻采收前20~30天采摘芝麻下部的新鲜、无病虫的芝麻叶,逐片摘下后整齐地放在筐里,并迅速运回去进行下述处理;
先把1kg芝麻叶洗净后,用含0.1%小苏打和1.5%食盐的水溶液泡3~5分钟进行护色;捞出来沥干水,再用开水烫3~4分钟,然后再捞出来用凉水(18~22℃)冷却;
2.胶体磨粉碎
将预处理后的秋葵和芝麻叶按照质量比9:1加入胶体磨粉碎至平均粒度≤100μm的胶体状浆料;胶体磨磨齿间隙为10μm,处理过程中温度维持在40~45℃;
3.超声波破碎
将上述胶体物采用超声波破壁,选择超声波频率为50-80KHZ,0.3-0.7W/cm2,破碎1-2分钟。
4.酶解和发酵
按照质量比,破碎液:纯净水:酵母粉:中性蛋白酶为3:7:0.01:0.001的比例加入发酵罐,反应温度37℃,时间4小时,pH6.0-7.0,常压,用少量(0.1‰)芝麻油消泡。
5.过滤
反应液用80目板框压滤机过滤。
6.灭菌
滤液通过压力泵打入灭菌罐,95℃,灭菌5分钟。
7.冷却
灭菌后的滤液在冷却罐中冷却至43℃左右。
8.灌装
使用自动灌装机灌装,封口。饮料包装瓶、盖等要通过洗涮、消毒和灭菌。
9.包装、检验和成品入库。
本发明生产的饮料,以干物质计,蛋白质含量8.4%(其中氨基酸含量占5.7%,其余2.7%),可溶性膳食纤维含量10.9%,果胶含量3.3%,总黄酮(32.92mg/g)、总多酚(12.01mg/g)、维生素C(30.38mg/g)、钾(6639.12μg/g)、钙(6474.95μg/g),符合GB/T31121-2014要求。该饮料经饮用以芝麻香味的醇香味为主,带有淡淡的秋葵的天然清香味,风味独特。
实施例2
1.预处理
(1)秋葵预处理
将采摘后的黄秋葵嫩果挑出老果、烂果、虫果和杂质,然后去柄。
将上述预处理的黄秋葵嫩果取出,取8.8kg进行杀青(100℃开水10分钟)-冷却(20℃冷水20分钟)。
(2)芝麻叶预处理
在芝麻采收前20~30天采摘芝麻下部的新鲜、无病虫的芝麻叶,逐片摘下后整齐地放在筐里,并迅速运回去进行下述处理;
先把1.2kg芝麻叶洗净后,用含0.1%小苏打和1.6%食盐的水溶液泡4分钟进行护色;捞出来沥干水,再用开水烫4分钟,然后再捞出来用凉水(20℃)冷却;
2.胶体磨粉碎
将预处理后的秋葵和芝麻叶按照质量比8.8:1.2加入胶体磨粉碎至平均粒度≤100μm的胶体状浆料;胶体磨磨齿间隙为10μm,处理过程中温度维持在40~45℃;
3.超声波破碎
将上述胶体物采用超声波破碎破壁,选择超声波频率为50-80KHZ,0.3-0.7W/cm2,破碎1-2分钟。
4.酶解和发酵
按照质量比,破碎液:纯净水:酵母粉:中性蛋白酶为3.2:6.8:0.01:0.001的比例加入发酵罐,反应温度37℃,时间4小时,pH6.0-7.0,常压,用少量(0.1‰)芝麻油消泡。
5.过滤
反应液用80目板框压滤机过滤。
6.灭菌
滤液通过压力泵打入灭菌罐,95℃,灭菌5分钟。
7.冷却
灭菌后的滤液在冷却罐中冷却至43℃左右。
8.灌装
使用自动灌装机灌装,封口。饮料包装瓶、盖等要通过洗涮、消毒和灭菌。
9.包装、检验和成品入库。
本发明生产的饮料,以干物质计,蛋白质含量8.6%(其中氨基酸含量占5.8%),可溶性膳食纤维含量11.2%,果胶含量3.4%,总黄酮(33.15mg/g)、总多酚(11.52mg/g)、维生素C(31.25mg/g)、钾(6622.32μg/g)、钙(6513.12μg/g),符合GB/T31121-2014要求。该饮料经饮用以芝麻香味的醇香味为主,带有淡淡的秋葵的天然清香味,风味独特。
Claims (5)
1.一种芝麻香秋葵饮料的生产方法,其特征是,包括以下步骤:
1)预处理
秋葵预处理:将精选、去柄后的秋葵嫩果100℃开水烫8~12分钟进行杀青,然后用凉水冷却;
芝麻叶预处理:先把芝麻叶洗净后,用含0.08~0.12%小苏打和1.2~1.8%食盐的水溶液泡3~5分钟进行护色;捞出来沥干水,再用100℃开水烫3~4分钟,然后再捞出来用凉水冷却;
2)胶体磨粉碎
将预处理后的秋葵嫩果和芝麻叶按照原料质量比8.5~9.5:1的比例混合后加入胶体磨,粉碎至平均粒度≤100μm的胶体状浆料;
3)超声波破碎
将上述胶体状浆料采用超声波破壁,选择超声波频率为50-80KHz,0.3-0.7W/cm2,破碎1-2分钟;
4)酶解和发酵
按照质量比,破碎液:纯净水:酵母粉:中性蛋白酶为3:(6~8):(0.005~0.015):(0.0008~0.0012)的比例加入发酵罐进行反应3~5小时;反应条件:温度35~40℃,pH6.0-7.0,常压;
5)后处理
反应液经80目板框压滤机过滤,高温灭菌及降温后进行罐装。
2.如权利要求1所述的一种芝麻香秋葵饮料的生产方法,其特征是,所述步骤1)的秋葵嫩果精选为:采摘黄秋葵嫩果,挑出老果、烂果、虫果和杂质。
3.如权利要求1所述的一种芝麻香秋葵饮料的生产方法,其特征是,所述步骤2)的芝麻叶获取方式为:在芝麻采收前20~30天采摘芝麻下部的新鲜、无病虫的芝麻叶,逐片摘下后整齐地放在筐里,并迅速运回去处理。
4.如权利要求1所述的一种芝麻香秋葵饮料的生产方法,其特征是,所述步骤4)加入发酵罐料液总质量0.05~0.20‰的芝麻油消泡。
5.权利要求1-4中任意一项生产方法生产的芝麻香秋葵饮料,其特征是,以干物质计,蛋白质含量≥8.0%,可溶性膳食纤维含量≥10.0%,果胶含量≥3.0%,总黄酮含量≥30mg/g。
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