CN106616106A - 一种营养价值高、保健性能好的花生芽蔗汁饮料及其制备方法 - Google Patents
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Abstract
一种营养价值高、保健性能好的花生芽蔗汁饮料,其原料组分及质量百分比为:10%~15%的富含二十八烷醇的原生态甘蔗汁和85%~90%的花生芽浊汁。其制作方法为:将精选的花生浸泡于水中避光培养,得到新鲜花生芽,花生芽经干燥粉碎过筛得到花生芽粉末,将花生芽粉末经酶解、超声提取、灭酶、精滤,得到花生芽浊汁,按配方加入富含二十八烷醇的原生态甘蔗汁,加入稳定剂,经超高温瞬时灭菌,热罐装,得到花生芽蔗汁浊汁饮料。本发明不仅为消费者提供了一种营养价值高、保健性能好、利于人体消化吸收的风味饮料,而且为花生、甘蔗的精深加工提供了一种可行的方案。
Description
技术领域
本发明涉及食品加工技术和食品营养领域,具体说是一种营养价值高、保健性能好的花生芽蔗汁饮料及其制备方法。
背景技术
甘蔗是热带和亚热带农作物,甘蔗汁中含有丰富的糖分、维生素、脂肪、蛋白质、氨基酸、有机酸、钙、铁等物质,以及丰富的多酚类、二十八烷醇等天然活性物质。二十八烷醇的主要生理作用包括:增进耐力、精力和体力;改善心肌功能,降低收缩期血压;提高机体基础代谢率;延缓衰老等,是一种安全性极高的生物活性物质,被应用于饮料、糖果、胶囊等功能食品中。
花生芽是一种食疗兼备的食品,据报道,花生芽的白藜芦醇含量比花生要高一百倍,比葡萄酒中的白藜芦醇含量高几十甚至上百倍。白藜芦醇具有抑制癌细胞、降血脂、防治心血管疾病、延缓衰老等作用,保健价值极高。而且发芽还可以使花生中的蛋白质水解为低分子肽、氨基酸等,更易被人体吸收利用;且花生在发芽过程中脂肪以能量的形式被消耗,脂肪含量大大降低;同时,花生芽还富含维生素和钾、钙、铁、锌等矿物质以及人体所需的各种氨基酸和微量元素,具有重要的保健功能,被誉为“万寿果芽”。
但是花生芽的市场流通面临一个难题:水分含量大,保鲜时间短。鉴于此,可将新鲜花生芽与富含二十八烷醇的原生态甘蔗汁进行调配制成饮料,为消费者提供一种营养价值高、保健性能好的风味饮料。
发明内容
本发明的目的是提供一种营养价值高、保健性能好的花生芽蔗汁饮料,该饮料组分及质量百分比为:10%~15%的富含二十八烷醇的原生态甘蔗汁、85%~90%的花生芽汁浊汁。
本发明另一目的是提供一种花生芽蔗汁饮料的制备方法,具体操作如下:
一种花生芽蔗汁饮料,其原料组分及质量百分比为:10%~15%的富含二十八烷醇的原生态甘蔗汁和85%~90%的花生芽浊汁,各组分质量百分数总和为百分之一百。
所述花生芽蔗汁饮料的制备方法,按如下步骤进行:
将花生芽浊汁和富含二十八烷醇的原生态甘蔗汁按照所述质量百分比混合,并加入稳定剂,混匀;在120~135℃条件下超高温瞬时灭菌4~5s,85℃以上热罐装,得到花生芽蔗汁浊汁饮料。
所述稳定剂为0.1~0.3%的果胶。
所述花生芽蔗汁饮料的制备方法,按如下步骤进行:
将花生芽浊汁和富含二十八烷醇的原生态甘蔗汁按照所述质量百分比混合混匀,经陶瓷膜过滤得到清液,清液在120~135℃条件下超高温瞬时灭菌4~5s,85℃以上热罐装,得到花生芽蔗汁清汁饮料。
所述陶瓷膜孔径为5~100nm。
所述花生芽浊汁的制备方法如下:
(1)花生芽的生产
将精选的花生浸泡于符合国标GB8537-2008饮用矿泉水标准的水源中,避光,18~32℃温度条件下进行花生芽的生产,时间2~6天,芽长5~8cm时收获;
(2)花生芽处理方式
将新鲜花生芽在60~75℃条件下鼓风干燥12~24小时,粉碎,过40~60目筛,得到花生芽粉末备用;
(3)花生芽汁提取
以重量份之比为纤维素酶∶反渗透水∶花生芽粉末=0.05~0.1∶20~40∶1分别称取各原料组分,混匀后于40~70℃酶解1~3h,再在60~80℃温度条件下超声提取30~60min,所得超声提取液在90~100℃热水浴中灭酶3~5min后精滤得到花生芽浊汁,过滤精度为50~150nm,超声提取的频率为28kHz,超声声强为1000W/m2。
所述花生芽浊汁的制备方法如下:
(1)花生芽的生产
将精选的花生浸泡于符合国标GB8537-2008饮用矿泉水标准的水源中,避光,18~32℃温度条件下进行花生芽的生产,时间2~6天,芽长5~8cm时收获;
(2)花生芽处理方式
直接将新鲜花生芽进行压榨得到花生芽匀浆,备用;
(3)花生芽汁提取
以重量份之比为纤维素酶∶反渗透水∶花生芽匀浆=0.05~0.15∶10~20∶1分别称取各原料组分,混匀后于40~70℃酶解1~3h,再在60~80℃温度条件下超声提取30~60min,所得超声提取液在90~100℃热水浴中灭酶3~5min后精滤得到花生芽浊汁,过滤精度为50~150nm,超声提取的频率为28kHz,超声声强为1000W/m2。
本发明优点和技术效果如下:
本发明采用酶解和超声结合的提取工艺,可将原料中的营养物质最大程度的释放出来,便于人体消化吸收;使用陶瓷膜进行花生芽浊汁澄清,可以有效截留影响花生芽清汁稳定性的悬浮物及大分子物质,同时能较好保留花生芽汁中的营养物质和香气;为消费者提供了一种营养价值高、保健性能好、利于人体消化吸收的风味饮料,饮用可达到抑制癌细胞、降血脂、预防心血管疾病、延缓衰老、增进耐力和体力、改善心肌功能、降低收缩期血压、提高机体基础代谢率等保健功效。
具体实施方式
下面通过实施例对本发明的技术方案作进一步阐述。
实施例1
一种花生芽蔗汁饮料,其原料组分及质量百分比为:10%的富含二十八烷醇的原生态甘蔗汁和90%的花生芽浊汁,各组分质量百分数总和为百分之一百。
所述花生芽蔗汁饮料的制备方法,按如下步骤进行:
将花生芽浊汁和富含二十八烷醇的原生态甘蔗汁按照所述质量百分比混合,并加入稳定剂,混匀;在120℃条件下超高温瞬时灭菌4s,85℃以上热罐装,得到花生芽蔗汁浊汁饮料。所述稳定剂为0.1%的果胶。
所述花生芽浊汁的制备方法如下:
(1)花生芽的生产
将精选的花生浸泡于符合国标GB8537-2008饮用矿泉水标准的水源中,避光,18℃温度条件下进行花生芽的生产,时间2天,芽长5cm时收获;
(2)花生芽处理方式
将新鲜花生芽在60℃条件下鼓风干燥12小时,粉碎,过40目筛,得到花生芽粉末备用;
(3)花生芽汁提取
以重量份之比为纤维素酶∶反渗透水∶花生芽粉末=0.05∶20∶1分别称取各原料组分,混匀后于40℃酶解1h,再在60℃温度条件下超声提取30min,所得超声提取液在90℃热水浴中灭酶3min后精滤得到花生芽浊汁,过滤精度为50nm,超声提取的频率为25kHz,超声声强为800W/m2。
实施例2
一种花生芽蔗汁饮料,其原料组分及质量百分比为:15%的富含二十八烷醇的原生态甘蔗汁和85%的花生芽浊汁,各组分质量百分数总和为百分之一百。
所述花生芽蔗汁饮料的制备方法,按如下步骤进行:
将花生芽浊汁和富含二十八烷醇的原生态甘蔗汁按照所述质量百分比混合,并加入稳定剂,混匀;在135℃条件下超高温瞬时灭菌5s,85℃以上热罐装,得到花生芽蔗汁浊汁饮料。
所述稳定剂为0.3%的果胶。
所述花生芽浊汁的制备方法如下:
(1)花生芽的生产
将精选的花生浸泡于符合国标GB8537-2008饮用矿泉水标准的水源中,避光,18~32℃温度条件下进行花生芽的生产,时间6天,芽长8cm时收获;
(2)花生芽处理方式
将新鲜花生芽在75℃条件下鼓风干燥24小时,粉碎,过60目筛,得到花生芽粉末备用;
(3)花生芽汁提取
以重量份之比为纤维素酶∶反渗透水∶花生芽粉末=0.1∶40∶1分别称取各原料组分,混匀后于70℃酶解3h,再在80℃温度条件下超声提取60min,所得超声提取液在100℃热水浴中灭酶5min后精滤得到花生芽浊汁,过滤精度为150nm,超声提取的频率为28kHz,超声声强为1200W/m2。
实施例3
一种花生芽蔗汁饮料,其原料组分及质量百分比为:14%的富含二十八烷醇的原生态甘蔗汁和86%的花生芽浊汁,各组分质量百分数总和为百分之一百。
所述花生芽蔗汁饮料的制备方法,按如下步骤进行:
将花生芽浊汁和富含二十八烷醇的原生态甘蔗汁按照所述质量百分比混合混匀,经陶瓷膜过滤得到清液,清液在120~135℃条件下超高温瞬时灭菌4~5s,85℃以上热罐装,得到花生芽蔗汁清汁饮料。
所述陶瓷膜孔径为5~100nm。
所述花生芽浊汁的制备方法如下:
(1)花生芽的生产
将精选的花生浸泡于符合国标GB8537-2008饮用矿泉水标准的水源中,避光,18~32℃温度条件下进行花生芽的生产,时间2~6天,芽长5~8cm时收获;
(2)花生芽处理方式
直接将新鲜花生芽进行压榨得到花生芽匀浆,备用;
(3)花生芽汁提取
以重量份之比为纤维素酶∶反渗透水∶花生芽匀浆=0.05~0.15∶10~20∶1分别称取各原料组分,混匀后于40~70℃酶解1~3h,再在60~80℃温度条件下超声提取30~60min,所得超声提取液在90~100℃热水浴中灭酶3~5min后精滤得到花生芽浊汁,过滤精度为50~150nm,超声提取的频率为25~28kHz,超声声强为800~1200W/m2。
本实施中,较优的关键参数,重量份之比,纤维素酶∶反渗透水∶花生芽匀浆=0.1∶15∶1;或者,重量份之比,纤维素酶∶反渗透水∶花生芽匀浆=0.08∶16∶1;较优的陶瓷膜孔径为25nm或者70nm。
Claims (7)
1.一种花生芽蔗汁饮料,其特征在于,其原料组分及质量百分比为:10%~15%的富含二十八烷醇的原生态甘蔗汁和85%~90%的花生芽浊汁,各组分质量百分数总和为百分之一百。
2.根据权利要求1所述花生芽蔗汁饮料的制备方法,其特征在于,按如下步骤进行:
将花生芽浊汁和富含二十八烷醇的原生态甘蔗汁按照所述质量百分比混合,并加入稳定剂,混匀;在120~135℃条件下超高温瞬时灭菌4~5s,85℃以上热罐装,得到花生芽蔗汁浊汁饮料。
3.根据权利要求2所述花生芽蔗汁饮料的制备方法,其特征在于:所述稳定剂为0.1~0.3%的果胶。
4.根据权利要求1所述花生芽蔗汁饮料的制备方法,其特征在于,按如下步骤进行:
将花生芽浊汁和富含二十八烷醇的原生态甘蔗汁按照所述质量百分比混合混匀,经陶瓷膜过滤得到清液,清液在120~135℃条件下超高温瞬时灭菌4~5s,85℃以上热罐装,得到花生芽蔗汁清汁饮料。
5.根据权利要求4所述花生芽蔗汁饮料的制备方法,其特征在于:所述陶瓷膜孔径为5~100nm。
6.根据权利要求1-5任意一项所述花生芽蔗汁饮料的制备方法,其特征在于,所述花生芽浊汁的制备方法如下:
(1)花生芽的生产
将精选的花生浸泡于符合国标GB8537-2008饮用矿泉水标准的水源中,避光,18~32℃温度条件下进行花生芽的生产,时间2~6天,芽长5~8cm时收获;
(2)花生芽处理方式
将新鲜花生芽在60~75℃条件下鼓风干燥12~24小时,粉碎,过40~60目筛,得到花生芽粉末备用;
(3)花生芽汁提取
以重量份之比为纤维素酶∶反渗透水∶花生芽粉末=0.05~0.1∶20~40∶1分别称取各原料组分,混匀后于40~70℃酶解1~3h,再在60~80℃温度条件下超声提取30~60min,所得超声提取液在90~100℃热水浴中灭酶3-5min后精滤得到花生芽浊汁,过滤精度为50~150nm,超声提取的频率为25-28kHz,超声声强为800-1200W/m2。
7.根据权利要求1-5任意一项所述花生芽蔗汁饮料的制备方法,其特征在于,所述花生芽浊汁的制备方法如下:
(1)花生芽的生产
将精选的花生浸泡于符合国标GB8537-2008饮用矿泉水标准的水源中,避光,18~32℃温度条件下进行花生芽的生产,时间2~6天,芽长5~8cm时收获;
(2)花生芽处理方式
直接将新鲜花生芽进行压榨得到花生芽匀浆,备用;
(3)花生芽汁提取
以重量份之比为纤维素酶∶反渗透水∶花生芽匀浆=0.05~0.15∶10~20∶1分别称取各原料组分,混匀后于40~70℃酶解1~3h,再在60~80℃温度条件下超声提取30~60min,所得超声提取液在90~100℃热水浴中灭酶3-5min后精滤得到花生芽浊汁,过滤精度为50~150nm,超声提取的频率为25-28kHz,超声声强为800-1200W/m2。
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CN108124748A (zh) * | 2017-12-08 | 2018-06-08 | 安徽鑫乐源食品有限公司 | 一种芽苗菜汁复合薯芋浆体饮料的加工方法 |
CN109953126A (zh) * | 2019-03-27 | 2019-07-02 | 江西秀芽农业有限公司 | 一种含花生芽的植物蛋白饮料及其加工工艺 |
CN114196472A (zh) * | 2021-12-20 | 2022-03-18 | 曹日新 | 一种活性花生芽食用油生产工艺 |
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CN102871185A (zh) * | 2012-09-19 | 2013-01-16 | 昆明理工大学 | 一种花生芽饮料及其制备方法 |
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CN109953126A (zh) * | 2019-03-27 | 2019-07-02 | 江西秀芽农业有限公司 | 一种含花生芽的植物蛋白饮料及其加工工艺 |
CN114196472A (zh) * | 2021-12-20 | 2022-03-18 | 曹日新 | 一种活性花生芽食用油生产工艺 |
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