CN106666307A - 一种保健黄瓜饮料及其制备方法 - Google Patents
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种保健黄瓜饮料,属于饮料加工技术领域,具体由如下列物质制成:黄瓜、哈密瓜、鸡蛋果、黄芪、麦冬、低聚果糖、食盐、羧甲基纤维素钠、葡萄糖酸钙、德氏乳杆菌、添加剂、水。本发明制得的黄瓜饮料口感风味良好,老少皆宜,存放品质稳定,品相佳,营养价值丰富,并对高血压有独特的降压作用,长期饮用具有良好的保健效果。
Description
技术领域
本发明属于饮料加工技术领域,具体涉及一种保健黄瓜饮料及其制备方法。
背景技术
黄瓜营养丰富,含有维生素、胡萝卜素以及糖类、蛋白质、钙、磷、铁等人体必需营养素,长久以来一直受到人们的青睐。黄瓜中所含的葡萄糖甙、果糖等不参与糖代谢,故糖尿病人可以用黄瓜代替淀粉类食物充饥,能有效控制血糖升高;黄瓜中所含的丙醇二酸,可抑制糖类物质转变为脂肪,所以黄瓜具有很好的减肥功效;黄瓜中的纤维素对促进人体肠道内腐败物质的排除,以及降低胆固醇有一定作用;黄瓜中的苦味素有抗癌的作用;黄瓜的热量很低,对于高血压、高血脂患者来说是一种理想的食疗良蔬。此外黄瓜还具有抗衰老、促进人体的新陈代谢、预防酒精中毒等多种功效。
黄瓜是一种常见蔬菜,产量较大,集中上市季节易出现大量积压、腐烂的现象,对其进行深加工,既能方便贮存、又能增加黄瓜的附加值。目前,对黄瓜进行深加工有腌制、榨汁等方法。其中榨汁制成饮品具有饮用方便而大受人们喜爱。但目前现有多数黄瓜饮品多存在着悬浮颗粒易沉淀、整体品相较差的问题。
发明内容
本发明旨在提供一种保健黄瓜饮料及其制备方法。
本发明通过以下技术方案来实现:
一种保健黄瓜饮料,由如下重量份的物质制成:
32~35份黄瓜、8~10份哈密瓜、3~5份鸡蛋果、2~4份黄芪、2~4份麦冬、4~7份低聚果糖、0.8~1.2份食盐、0.4~0.6份羧甲基纤维素钠、0.04~0.08份葡萄糖酸钙、2.5~3.5份德氏乳杆菌、0.15~0.25份添加剂、150~160份水;所述添加剂由如下重量份的物质组成:4~6份单硬脂酸甘油酯、3~5份丙二醇藻蛋白酸酯、1~2份酪朊酸钠。
一种保健黄瓜饮料的制备方法,包括如下步骤:
(1)将黄瓜清洗干净后切段,再与其总质量6倍的清水共同混合打浆,完成后再向浆液中加入总质量0.1%的复合酶,加热保持浆液温度为38~40℃,处理45~50 min后过100目筛得混合液A备用;所述复合酶中含有纤维素酶、半纤维素酶和果胶酶;
(2)将哈密瓜和鸡蛋果分别去皮后取出果肉混合,加入其总质量2倍的清水混合打浆后过100目筛得混合液B备用;
(3)先将黄芪和麦冬置于质量分数为3%的醋酸溶液中浸泡处理3~5h,取出后再将其放入盛有薏米的砂锅中,加热保持砂锅内的温度为94~96℃,不断翻炒处理35~40min后取出,再放于其总质量8~10倍的体积分数为80~83%的乙醇溶液中,同时辅以40~42kHz的超声波处理33~36min,将浸提液取出后熬煮浓缩至原体积的1/4后滤去沉淀得混合液C备用;对黄芪和麦冬先进行醋酸浸泡,然后进行米炒后,能有效增强其食用功效,并提升了其芳香,改善了风味,可更好的与黄瓜汁进行配伍,提高药效;
(4)将混合液A、混合液B、混合液C、德氏乳杆菌、水共同混合,加热保持温度为43~45℃,发酵处理2~2.5h后降至常温得混合液D备用;将三种混合液共混后,再利用德氏乳杆菌进行发酵处理,能进一步促进营养物质的细化,便于人体的吸收利用和口感细腻度的提升,同时又能调和整体的酸、甜、涩度,改善整体的风味;
(5)将步骤(4)制得的混合液D同低聚果糖、食盐、羧甲基纤维素钠、葡萄糖酸钙、添加剂共同混合均匀后,再进行均质、脱气、封装灭菌即可。添加的羧甲基纤维素钠能有效裹覆黄瓜汁中的苦涩成分,改善了其风味,添加的葡萄糖酸钙中的钙可与羧甲基纤维素中相邻链上的羧基结合,进而把各个长链分子交联起来,形成网状成膜结构,进一步增强了去青涩效果,并利于提升饮料整体品质的稳定性。
进一步的,步骤(5)中所述的均质处理的温度为52~55℃,压力为33~35MPa,处理的时长为14~16min。
进一步的,步骤(5)中所述的脱气操作为真空脱气,期间的温度保持为64~66℃。
进一步的,步骤(5)中所述的灭菌为辐射灭菌,辐射杀菌的辐射剂量为37~38kGy。
本发明具有如下有益效果:
本发明在以黄瓜汁为主要成分的基础上,对应添加了哈密瓜、鸡蛋果、黄芪和麦冬成分,有效改善了整体的风味和品质,其中添加的哈密瓜和鸡蛋果具有特殊的甘甜、酸香气味能有效去除黄瓜汁的青涩气息,并能配合黄芪和麦冬的提取液增强黄瓜汁的降血压功效,同时又提升了饮品整体的营养价值,添加的羧甲基纤维素钠能进一步缓和黄瓜汁的青涩味道,添加剂中各成分的协同配合,能有效提高饮品整体的稳定性,降低了颗粒沉淀的几率,提高了整体的品相。本发明制得的黄瓜饮料口感风味良好,老少皆宜,存放品质稳定,品相佳,营养价值丰富,并对高血压有独特的降压作用,长期饮用具有良好的保健效果。
具体实施方式
实施例1
一种保健黄瓜饮料,由如下重量份的物质制成:
32份黄瓜、8份哈密瓜、3份鸡蛋果、2份黄芪、2份麦冬、4份低聚果糖、0.8份食盐、0.4份羧甲基纤维素钠、0.04份葡萄糖酸钙、2.5份德氏乳杆菌、0.15份添加剂、150份水;所述添加剂由如下重量份的物质组成:4份单硬脂酸甘油酯、3份丙二醇藻蛋白酸酯、1份酪朊酸钠。
一种保健黄瓜饮料的制备方法,包括如下步骤:
(1)将黄瓜清洗干净后切段,再与其总质量6倍的清水共同混合打浆,完成后再向浆液中加入总质量0.1%的复合酶,加热保持浆液温度为39℃,处理47 min后过100目筛得混合液A备用;所述复合酶中含有纤维素酶、半纤维素酶和果胶酶;
(2)将哈密瓜和鸡蛋果分别去皮后取出果肉混合,加入其总质量2倍的清水混合打浆后过100目筛得混合液B备用;
(3)先将黄芪和麦冬置于质量分数为3%的醋酸溶液中浸泡处理4h,取出后再将其放入盛有薏米的砂锅中,加热保持砂锅内的温度为95℃,不断翻炒处理38min后取出,再放于其总质量9倍的体积分数为82%的乙醇溶液中,同时辅以41kHz的超声波处理35min,将浸提液取出后熬煮浓缩至原体积的1/4后滤去沉淀得混合液C备用;
(4)将混合液A、混合液B、混合液C、德氏乳杆菌、水共同混合,加热保持温度为44℃,发酵处理2.3h后降至常温得混合液D备用;
(5)将步骤(4)制得的混合液D同低聚果糖、食盐、羧甲基纤维素钠、葡萄糖酸钙、添加剂共同混合均匀后,再进行均质、脱气、封装灭菌即可。
进一步的,步骤(5)中所述的均质处理的温度为54℃,压力为34MPa,处理的时长为15min。
进一步的,步骤(5)中所述的脱气操作为真空脱气,期间的温度保持为65℃。
进一步的,步骤(5)中所述的灭菌为辐射灭菌,辐射杀菌的辐射剂量为37~38kGy。
实施例2
一种保健黄瓜饮料,由如下重量份的物质制成:
33份黄瓜、9份哈密瓜、4份鸡蛋果、3份黄芪、3份麦冬、6份低聚果糖、1份食盐、0.5份羧甲基纤维素钠、0.06份葡萄糖酸钙、3份德氏乳杆菌、0.2份添加剂、155份水;所述添加剂由如下重量份的物质组成:5份单硬脂酸甘油酯、4份丙二醇藻蛋白酸酯、1.5份酪朊酸钠。
实施例3
一种保健黄瓜饮料,由如下重量份的物质制成:
35份黄瓜、10份哈密瓜、5份鸡蛋果、4份黄芪、4份麦冬、7份低聚果糖、1.2份食盐、0.6份羧甲基纤维素钠、0.08份葡萄糖酸钙、3.5份德氏乳杆菌、0.25份添加剂、160份水;所述添加剂由如下重量份的物质组成:6份单硬脂酸甘油酯、5份丙二醇藻蛋白酸酯、2份酪朊酸钠。
对比实施例1
本对比实施例1与实施例1相比,其成分中不含有黄芪和麦冬,除此外的方法步骤均相同。
对比实施例2
本对比实施例2与实施例2相比,其成分中不含有葡萄糖酸钙,除此外的方法步骤均相同。
对比实施例3
本对比实施例3与实施例3相比,其成分中不含有酪朊酸钠,除此外的方法步骤均相同。
对照组
现有市售的黄瓜饮料。
为了对比本发明效果,对上述七种方式制得的黄瓜饮品进行品质测试,具体对比数据如下表1所示:
表1
注:上表1中所述的感官评价测试中各组对应的评定标准为:口感:8~10分为有新鲜感协调,爽口,酸甜甘苦适当、5~7分为口味协调,纯正、3~4分为较苦或较酸苦,欠浓郁、1~2分为酸、湿、苦、平淡、有异味;香味:8~10分为果香良好比较喜欢、5~7分为果香较小但无异香、3~4分为香气不足或不喜欢此香气或有异香、1~2分为香气不良,使人厌恶;色泽:8~10分为颜色鲜亮比较喜欢、5~7分为颜色柔和比较喜欢、3~4分为颜色清淡一般喜欢、1~2分为颜色暗沉令人厌恶;每组均设30名志愿者进行三项指标的评价;所述的悬浮稳定性是表示饮料稳定性的指标,数值越大表示稳定性越好,沉降率越低。
由上表1可知,本发明制得的黄瓜饮料综合品相较佳。
为了进一步对比本发明饮品的食用功效,进行降血压实验,具体为:选取5周龄高血糖小白鼠80只,随机分为8组,每组雌雄各半,其中七组小白鼠除了正常饮食外分别对应喂食上述七种方式对应制成的黄瓜饮品,剩余一组则喂食同样剂量的蒸馏水作为空白对照组,连续喂食35天,每天2次,每次7ml,具体实验对比数据如下表2所示:
表2
血压(mmHg) | |
实施例1 | 130±2.7 |
实施例2 | 128±2.5 |
实施例3 | 130±2.6 |
对比实施例1 | 173±3.0 |
对比实施例2 | 143±2.7 |
对比实施例3 | 146±2.9 |
对照组 | 182±3.2 |
空白对照组 | 200±3.6 |
由上表2可以看出,本发明制得的饮品对于血压的降低作用更好,饮用功效更佳。
Claims (5)
1.一种保健黄瓜饮料,其特征在于,由如下重量份的物质制成:
32~35份黄瓜、8~10份哈密瓜、3~5份鸡蛋果、2~4份黄芪、2~4份麦冬、4~7份低聚果糖、0.8~1.2份食盐、0.4~0.6份羧甲基纤维素钠、0.04~0.08份葡萄糖酸钙、2.5~3.5份德氏乳杆菌、0.15~0.25份添加剂、150~160份水;所述添加剂由如下重量份的物质组成:4~6份单硬脂酸甘油酯、3~5份丙二醇藻蛋白酸酯、1~2份酪朊酸钠。
2.一种如权利要求1所述的保健黄瓜饮料的制备方法,其特征在于,包括如下步骤:
(1)将黄瓜清洗干净后切段,再与其总质量6倍的清水共同混合打浆,完成后再向浆液中加入总质量0.1%的复合酶,加热保持浆液温度为38~40℃,处理45~50 min后过100目筛得混合液A备用;所述复合酶中含有纤维素酶、半纤维素酶和果胶酶;
(2)将哈密瓜和鸡蛋果分别去皮后取出果肉混合,加入其总质量2倍的清水混合打浆后过100目筛得混合液B备用;
(3)先将黄芪和麦冬置于质量分数为3%的醋酸溶液中浸泡处理3~5h,取出后再将其放入盛有薏米的砂锅中,加热保持砂锅内的温度为94~96℃,不断翻炒处理35~40min后取出,再放于其总质量8~10倍的体积分数为80~83%的乙醇溶液中,同时辅以40~42kHz的超声波处理33~36min,将浸提液取出后熬煮浓缩至原体积的1/4后滤去沉淀得混合液C备用;
(4)将混合液A、混合液B、混合液C、德氏乳杆菌、水共同混合,加热保持温度为43~45℃,发酵处理2~2.5h后降至常温得混合液D备用;
(5)将步骤(4)制得的混合液D同低聚果糖、食盐、羧甲基纤维素钠、葡萄糖酸钙、添加剂共同混合均匀后,再进行均质、脱气、封装灭菌即可。
3.根据权利要求2所述的一种保健黄瓜饮料的制备方法,其特征在于,步骤(5)中所述的均质处理的温度为52~55℃,压力为33~35MPa,处理的时长为14~16min。
4.根据权利要求2所述的一种保健黄瓜饮料的制备方法,其特征在于,步骤(5)中所述的脱气操作为真空脱气,期间的温度保持为64~66℃。
5.根据权利要求2所述的一种保健黄瓜饮料的制备方法,其特征在于,步骤(5)中所述的灭菌为辐射灭菌,辐射杀菌的辐射剂量为37~38kGy。
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