CN106578803A - 黑蒜洛神花植物饮料及其制备方法 - Google Patents
黑蒜洛神花植物饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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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
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
黑蒜洛神花植物饮料及其制备方法,涉及非酒精饮料。黑蒜洛神花植物饮料的原料组成为洛神花13%~15%,黑蒜0.3%~0.5%,白砂糖10%~11%,CMC 0.04%~0.06%,柠檬酸钠0.02%~0.04%,抗氧化剂维生素C 0.01%~0.012%,余量为水。将大蒜洗净晾干后带皮发酵,得带皮黑蒜,再加入水中,打浆后放置,过滤后得料液A;将洛神花洗净后用热水漂烫,捞起,加水打浆,过滤后得料液B;将CMC与白砂糖混合,再加入热水中得料液C;将柠檬酸钠和抗氧化剂维生素C分别加入料液C中,继续搅拌后得料液D;将料液A、B和D注入调配罐,定容,混匀得调配液,预热后脱气,均质,灭菌充填后包装。
Description
技术领域
本发明涉及一种非酒精饮料,尤其是涉及一种黑蒜洛神花植物饮料及其制备方法。
背景技术
大蒜为百合科葱属蒜(Allium sativum L.)的鳞茎,大蒜是一种药食两用的食物,有着丰富的营养价值和药用价值,具有“天然抗生素”之称,是我国特色的农产品和传统调味料,但是食用大蒜本身存在的刺激性气味和辛辣味,成了大蒜产业发展的瓶颈,同时也促进了各种大蒜制品的蓬勃发展。大蒜制品以其丰富的营养成分、优良的保健作用、显著的疗效、低廉的价格、丰富的自然资源、巨大的市场需求,引起了人们的广泛关注。目前国内大蒜加工产品主要有脱水蒜制品、保鲜产品、速冻产品、腌渍产品、黑蒜等。其中,黑蒜始于日本。
黑蒜:又名名黑大蒜、发酵蒜,是新鲜的生大蒜在高温高湿的条件下发酵一定时间所形成的一种新型大蒜制品。其基本工艺为将新鲜的大蒜带皮放入控温控湿的发酵箱中发酵,以改变大蒜辛辣味和臭味的香甜柔软的黑褐色新产品。黑蒜在经过高温高湿加工过程,本身的化学成分发生了很大变化,既有自身原有物质含量提高,同时也伴随着一些新的功能性物质的生成。1.黑蒜在加工过程中,由于淀粉酶、果聚糖聚合酶的酶解作用及熟化过程中热力作用,蒜中的多聚糖逐渐分解为单糖,双糖,使黑蒜的甜度逐渐增加。成品黑蒜中的还原糖含量占其干重的60%以上,比鲜大蒜中还原糖含量高出了几十倍。2.黑蒜中蒜肉本身的多酚含量提高了5倍以上。3.黑蒜中不仅含有鲜蒜中所有的氨基酸,加工成黑蒜后,游离氨基酸的含量得到提升。4.黑蒜在的黑色来源主要为Maillard反应最终产物—蛋白黑素。5.在黑蒜加工过程前期,蒜氨酸在蒜氨酸酶催化下生成蒜素,进一步转化为二烯丙基二硫化物和二烯丙基三硫化物。6.在黑蒜的加工过程中,黑蒜中形成两种结构的β-carboline类生物碱。
黑蒜的生理功能黑蒜中含有大量的功能性成分,如多酚、含硫化合物、β-carboline类生物碱、类黑素以及一些微量元素如硒、锗等。这些功能性成分赋予黑蒜比鲜大蒜更强大的功效作用:1.抗肿瘤及抗菌作用2.增强免疫功能3.调节血糖、血脂水平4.抗氧化功能。黑蒜作为一种新型的大蒜制品,它所含有的营养成分及其功效是蒜粉和蒜油等产品所不能替代的。
洛神花:中药名玫瑰茄,被誉为“植物红宝石”,含有丰富的蛋白质、有机酸、Vc多种氨基酸、大量的天然色素及多种矿物质,鲜萼含Vc0.93%、VB0.21%、蛋白质0.45%、灰分1.34%、果胶1.39%、水分87.86%、胡萝卜素0.01%、淀粉1.76%、糖分(按葡萄糖计)2.55%,干花萼含总花青甙(色素)1%~1.5%、柠檬酸和木槿酸等有机酸10%~15%、还原糖16%、蛋白质3.5%~7.9%其它非含氮物质25%、纤维11%、灰分12%及约1%的17种氨基酸。此外,玫瑰茄提取物含有还原糖类、甙类、酚类、少量生物碱和树脂类等。洛神花有着调节和平衡血脂,减少人体对脂肪的摄入量,纤体瘦身;增进钙质吸收,防辐射抗氧化之功效。长期饮用,有助于降低人体血液中的总胆固醇值和甘油三脂值,达到防治心血管疾病和减肥的功效。洛神花原儿茶酸PCA能加速血癌细胞的死亡;洛神花提取物(RS)可有效抑制结肠癌致癌物质(AOM);洛神花的多酚(HPE)能加速胃癌细胞的死亡;洛神花的花青素(HAC)能加速血癌细胞的死亡。
目前有很多关于黑蒜和洛神花饮料的专利,但没有同时用黑蒜和洛神花制作饮料的专利。
中国专利CN103610173A公开一咱洛神花植物饮料及其制备方法。其中,洛神花植物饮料,以重量百分比计,由以下组分制成:洛神花0.7%~15%、山楂0.6%~17%、陈皮0.1%~1.5%、乌梅0.1%~1.8%、苹果浓缩汁0.5%~2.5%、柠檬酸0.001%~0.2%、柠檬酸钠0.001%~0.2%、果葡糖浆0.01%~0.6%、阿拉伯胶0.01%~0.3%、冰糖6%~17%,余量为水。本发明直接将洛神花、山楂、陈皮和乌梅中的精华进行萃取,相较于普通的使用浓缩汁制成的饮料,其营养成分以及口感均会更佳,而且,萃取时选择94℃~97℃能有效保护好洛神花、山楂、陈皮和乌梅在传统中原有的色香味。
中国专利CN105029568A公开一种黑蒜饮料及其制备方法,黑蒜饮料包括如下重量份配比的原料成分:黑蒜10~20份、水300~500份、蜂蜜20~30份、枸杞10~20份、黄芪1~2份、丹参1~2份、银杏叶1~2份、茯苓2~3份、山药2~3份。口感适口,具有健脾胃的功能,同时能够增强机体免疫力,恢复机体功能,有利于亚健康人群的恢复。
发明内容
本发明的目的在于提供既含有多种营养成分特别是有机酸、还原糖、花青素、生物碱和酚类等对身体有益成分,又酸甜可口的黑蒜洛神花植物饮料及其制备方法。
所述黑蒜洛神花植物饮料的原料组成及其按质量百分比的含量为:
洛神花13%~15%,黑蒜0.3%~0.5%,白砂糖10%~11%,羧甲基纤维素钠(CMC)0.04%~0.06%,柠檬酸钠0.02%~0.04%,抗氧化剂维生素C 0.01%~0.012%,余量为水。
所述黑蒜洛神花植物饮料的制备方法,包括以下步骤:
1)将大蒜洗净晾干后带皮发酵,得带皮黑蒜;
2)将步骤1)得到的带皮黑蒜加入水中,打浆后放置,过滤后即得料液A;
3)将洛神花洗净后用热水漂烫,再捞起,加水打浆,过滤后即得料液B;
4)将羧甲基纤维素钠(CMC)与白砂糖混合,再加入热水中,搅拌后即得料液C;
5)将柠檬酸钠和抗氧化剂维生素C分别加入料液C中,继续搅拌后得料液D;
6)将料液A、料液B和料液D注入调配罐,搅拌,定容后,再搅拌至混匀,得调配液;
7)将调配液预热后脱气,均质,灭菌,充填后包装。
在步骤1)中,所述发酵可在培养箱中发酵,发酵的温度可为55~65℃,发酵的时间可为20~25天。
在步骤2)中,所述水的加入量按质量比为总水量的20%,所述水的温度可为80~90℃;所述放置的时间可为20~30min;所述过滤可过200目。
在步骤3)中,所述热水漂烫的温度可为85~90℃,热水漂烫的时间可为2min;所述加水打浆的加水量为总水量的20%;所述过滤可过200目。
在步骤4)中,所述将羧甲基纤维素钠(CMC)与白砂糖混合时,按质量百分比白砂糖的加入量为白砂糖总量的10%~20%;所述热水的加入量按质量比为总水量的20%;所述热水的温度可为65~80℃;所述搅拌的条件可按2000rpm搅拌5~10min。
在步骤5)中,所述继续搅拌的条件可按2000rpm搅拌1~3min。
在步骤7)中,所述预热的温度可为65~75℃,所述脱气的压力可为-30~-50kPa;所述均质的压力可为15~20MPa;所述灭菌的温度可为95~105℃,灭菌的时间可为15~30s;所述充填的温度可为20~30℃。
所述包装可根据产品需求进行,例如包装后用贴管机贴管,装箱,堆垛,检验放行,品管对成品内容物和包装情况抽检合格后,通知成品入库,保温37℃×48h后微生物检验,72h后感观、理化检验;置留充填包装的成品,等待品管放行通知。
与现有的黑蒜饮料和洛神花饮料相比,本发明所述黑蒜洛神花植物饮料具有以下突出的优点:
1)以黑蒜和洛神花为主要原料,双植物营养互补,富含氨基酸、有机酸,还原糖和花青素等功能性成分,更能满足人体对各营养素的需求,也使饮料同时具有黑蒜和洛神花的功能作用。
2)通过高温瞬时灭菌,使黑蒜洛神花植物饮料新鲜酸甜风味、鲜红颜色保持的更好。
具体实施方式
以下实施例将对本发明作进一步的说明。
实施例1
原料配方为:洛神花13%,黑蒜0.5%,白砂糖10%,CMC 0.04%,柠檬酸钠0.04%,抗氧化剂维生素C 0.01%,余量为水。
本发明所述黑蒜洛神花植物饮料的制备方法包括以下步骤:
1)将取新鲜大蒜,洗净自然晾干后带皮放入培养箱,55℃高温发酵25天,制得黑蒜备用;
2)取发酵后黑蒜,带皮加入总水量20%的80℃水,带皮打浆后不冷却常温放置30min
后200目过滤得到料液A;
3)取新鲜洛神花洗净后经85℃热水漂烫2min,捞起加入总水量20%的常温水打浆后200
目过滤得到料液B;
4)将CMC与10%白砂糖混合,加入总水量20%的65℃热水中,2000rpm搅拌5min,得到料液C;
5)将柠檬酸钠和抗氧化剂维生素C分别加入料液C中,继续2000rpm搅拌1min,得到料液D;
6)将黑蒜料液A、洛神花料液B和料液D注入调配罐,搅拌,用常温水定容后,搅拌至完全混匀;
7)将调配液预热至65℃;
8)将预热后的调配液采用压力为-30kPa进行脱气;
9)将脱气后的调配液均质,均质的压力为15MPa;
10)将均质后的调配液进行温度为95℃,时间为30s的高温瞬时灭菌;
11)将高温瞬时灭菌后的调配液充填,充填的温度为20℃;
12)充填后的调配液进行包装。
包装可根据产品需求进行,例如包装后用贴管机贴管,装箱,堆垛,检验放行,品管对成品内容物和包装情况抽检合格后,通知成品入库,保温37℃×48h后微生物检验,72h后感观、理化检验;置留充填包装的成品,等待品管放行通知。
实施例2
原料配方为:洛神花14%,黑蒜0.4%,白砂糖10.5%,CMC0.05%,柠檬酸钠0.03%,抗氧化剂维生素C 0.011%,余量为水。
本发明所述黑蒜洛神花植物饮料的制备方法包括以下步骤:
1)将取新鲜大蒜,洗净自然晾干后带皮放入培养箱,60℃高温发酵22天,制得黑蒜备用;
2)取发酵后黑蒜,带皮加入总水量20%的85℃水,带皮打浆后不冷却常温放置25min后200目过滤得到料液A;
3)取新鲜洛神花洗净后经90℃热水漂烫2min,捞起加入总水量20%的常温水打浆后200目过滤得到料液B;
4)将CMC与15%白砂糖混合,加入总水量20%的70℃热水中,2000rpm搅拌7min,得到料液C;
5)将柠檬酸钠和抗氧化剂维生素C分别加入料液C中,继续2000rpm搅拌2min,得到料液D;
6)将黑蒜料液A、洛神花料液B和料液D注入调配罐,搅拌,用常温水定容后,搅拌至完全混匀;
7)将调配液预热至70℃;
8)将预热后的调配液采用压力为-40kPa进行脱气;
9)将脱气后的调配液均质,均质的压力为17MPa;
10)将均质后的调配液进行温度为100℃,时间为20s的高温瞬时灭菌;
11)将高温瞬时灭菌后的调配液充填,充填的温度为25℃;
12)充填后的调配液进行包装。
实施例3
原料配方为:洛神花15%,黑蒜0.3%,白砂糖11%,CMC0.06%,柠檬酸钠0.04%,抗氧化剂维生素C0.012%,余量为水。
本发明所述黑蒜洛神花植物饮料的制备方法包括以下步骤:
1)将取新鲜大蒜,洗净自然晾干后带皮放入培养箱,65℃高温发酵20天,制得黑蒜备用;
2)取发酵后黑蒜,带皮加入总水量20%的90℃水,带皮打浆后不冷却常温放置20min后200目过滤得到料液A;
3)取新鲜洛神花洗净后经88℃热水漂烫2min,捞起加入总水量20%的常温水打浆后200目过滤得到料液B;
4)将CMC与20%白砂糖混合,加入总水量20%的80℃热水中,2000rpm搅拌10min,得到料液C;
5)将柠檬酸钠和抗氧化剂维生素C分别加入料液C中,继续2000rpm搅拌3min,得到料液D;
6)将黑蒜料液A、洛神花料液B和料液D注入调配罐,搅拌,用常温水定容后,搅拌至完全混匀;
7)将调配液预热至75℃;
8)将预热后的调配液采用压力为-50kPa进行脱气;
9)将脱气后的调配液均质,均质的压力为20MPa;
10)将均质后的调配液进行温度为105℃,时间为15s的高温瞬时灭菌;
11)将高温瞬时灭菌后的调配液充填,充填的温度为30℃;
12)充填后的调配液进行包装。
实施例4
原料配方为:洛神花14.5%,黑蒜0.45%,白砂糖10.7%,CMC0.055%,柠檬酸钠0.035%,抗氧化剂维生素C0.0115%,余量为水。
本发明所述黑蒜洛神花植物饮料的制备方法包括以下步骤:
1)将取新鲜大蒜,洗净自然晾干后带皮放入培养箱,63℃高温发酵23天,制得黑蒜备用;
2)取发酵后黑蒜,带皮加入总水量20%的82℃水,带皮打浆后不冷却常温放置23min后200目过滤得到料液A;
3)取新鲜洛神花洗净后经86℃热水漂烫2min,捞起加入总水量20%的常温水打浆后200目过滤得到料液B;
4)将CMC与17%白砂糖混合,加入总水量20%的75℃热水中,2000rpm搅拌6min,得到料液C;
5)将柠檬酸钠和抗氧化剂维生素C分别加入料液C中,继续2000rpm搅拌2.5min,得到料液D;
6)将黑蒜料液A、洛神花料液B和料液D注入调配罐,搅拌,用常温水定容后,搅拌至完全混匀;
7)将调配液预热至72℃;
8)将预热后的调配液采用压力为-35kPa进行脱气;
9)将脱气后的调配液均质,均质的压力为18MPa;
10)将均质后的调配液进行温度为102℃,时间为28s的高温瞬时灭菌;
11)将高温瞬时灭菌后的调配液充填,充填的温度为28℃;
12)充填后的调配液进行包装。
Claims (10)
1.黑蒜洛神花植物饮料,其特征在于其原料组成及其按质量百分比的含量为:
洛神花13%~15%,黑蒜0.3%~0.5%,白砂糖10%~11%,羧甲基纤维素钠0.04%~0.06%,柠檬酸钠0.02%~0.04%,抗氧化剂维生素C 0.01%~0.012%,余量为水。
2.如权利要求1所述黑蒜洛神花植物饮料的制备方法,其特征在于包括以下步骤:
1)将大蒜洗净晾干后带皮发酵,得带皮黑蒜;
2)将步骤1)得到的带皮黑蒜加入水中,打浆后放置,过滤后即得料液A;
3)将洛神花洗净后用热水漂烫,再捞起,加水打浆,过滤后即得料液B;
4)将羧甲基纤维素钠与白砂糖混合,再加入热水中,搅拌后即得料液C;
5)将柠檬酸钠和抗氧化剂维生素C分别加入料液C中,继续搅拌后得料液D;
6)将料液A、料液B和料液D注入调配罐,搅拌,定容后,再搅拌至混匀,得调配液;
7)将调配液预热后脱气,均质,灭菌,充填后包装。
3.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤1)中,所述发酵在培养箱中发酵,发酵的温度为55~65℃,发酵的时间为20~25天。
4.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤2)中,所述水的加入量按质量比为总水量的20%。
5.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤2)中,所述水的温度为80~90℃;所述放置的时间可为20~30min;所述过滤可过200目。
6.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤3)中,所述热水漂烫的温度为85~90℃,热水漂烫的时间为2min。
7.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤3)中,所述加水打浆的加水量为总水量的20%;所述过滤可过200目。
8.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤4)中,所述将羧甲基纤维素钠与白砂糖混合时,按质量百分比白砂糖的加入量为白砂糖总量的10%~20%;所述热水的加入量按质量比为总水量的20%;所述热水的温度可为65~80℃;所述搅拌的条件可按2000rpm搅拌5~10min。
9.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤5)中,所述继续搅拌的条件是按2000rpm搅拌1~3min。
10.如权利要求2所述黑蒜洛神花植物饮料的制备方法,其特征在于在步骤7)中,所述预热的温度为65~75℃,所述脱气的压力为-30~-50kPa;所述均质的压力可为15~20MPa;所述灭菌的温度可为95~105℃,灭菌的时间可为15~30s;所述充填的温度可为20~30℃。
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