CN106721827A - 一种红豆饮料的制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,特别涉及一种红豆饮料的制备方法。该红豆饮料的制备方法包括红小豆与纯净水混合、蒸煮,一次过滤,二次过滤,三次过滤,保温、灭菌、灌装等步骤。该红豆饮料的制备方法能最大限度将红豆的生物活性成分煮出;产品状态均一、稳定,尤其保证了红豆饮料的基础营养源多酚的稳定;消除了淀粉和蛋白质沉淀现象;生物活性物质浓度高,可消除身体内的自由基;具有显著降血糖、抑菌、通肠、利小便、恢复视力等优点。
Description
(一)技术领域
本发明属于食品加工技术领域,特别涉及一种红豆饮料的制备方法。
(二)背景技术
豆类饮料以其独特的口感和风味越来越受到人们的欢迎,现已逐渐成为人们日常生活中必不可少的生活饮品。目前商场中各种豆类饮料层出不穷,以黄豆和绿豆为主,红豆作为具有独特营养价值和风味的产品,其饮料产品在国内较罕见,而红豆饮料作为备受女性喜爱的饮料,在日本已经畅销多年,目前国内红豆深加工企业制作的红豆饮品以红豆浓浆为主,为延长保质期和货架期、改善风味,一般均添加各种添加剂;而现有的红豆饮料是经复杂工艺过程提取,去除了蛋白质、脂肪、糖分等物质,整个工艺成本高,工艺步骤繁琐。
国内红豆深加工企业具有天然的、丰富的煮豆水资源,然而,现有煮红豆水一般是通过红豆蒸煮步骤产生的,整个过程会有较多营养成分析出,经检测主要含有蛋白质、淀粉、多酚等有机物及丰富铁元素,有强烈的涩味,不会产生有害物质,通过上述步骤煮得的红豆水作为食品原料或饲料使用的价值不大,基本都只能作为污水排放,而在排放过程中还需要做进一步加工处理,以避免其二次污染,整个过程需投入大量人力物力治污,造成了严重浪费。若在煮红豆过程中通过工艺的改进,将煮红豆水综合而充分的利用并作为饮料产品推向市场,不仅能有限缓解环境压力,更能给红豆深加工企业创造可观的经济效益,目前尚未有红豆加工企业能实现对煮红豆水综合利用并制作成功效显著、品质优异、风味独特的红豆饮料。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种红豆饮料的制备方法。该红豆饮料的制备方法能最大限度将红豆的生物活性成分煮出;产品状态均一、稳定,尤其保证了红豆饮料的基础营养源多酚的稳定;消除了淀粉和蛋白质沉淀现象;生物活性物质浓度高,可消除身体内的自由基;具有显著降血糖、抑菌、通肠、利小便、恢复视力等优点,解决了现有技术中存在的问题。
本发明是通过如下技术方案实现的:
一种红豆饮料的制备方法,其特征是:包括如下操作步骤:
(1)将经挑选、清洗的红小豆和纯净水以1:3-5的重量比混合,加热,在98-100℃条件下蒸煮70-80min;
(2)过滤取出红小豆,得红小豆蒸煮水,将红小豆蒸煮水降温至25-30℃,备用;
(3)将步骤(2)冷却降温的红小豆蒸煮水采用0.5μm布袋式过滤器第一次过滤,得一次滤液,备用;
(4)将步骤(3)一次滤液采用PVDF膜继续第二次过滤,排掉浓汁液,得过滤清汁A,备用;
(5)将步骤(4)过滤清汁A采用纳滤膜进行第三次过滤,排掉浓汁液,得过滤清汁B,备用;
(6)将步骤(5)过滤清汁B加热至98-100℃,并保存于保温罐内,于98-100℃保温30min;再经过超高温瞬时灭菌得灭菌清汁,85-90℃高温灌装,冷却降温至35-38℃,即得。
步骤(4)PVDF膜的分子截流量为4万道尔顿。
步骤(5)纳滤膜为分子截流量为2000道尔顿的纳滤膜。
步骤(6)超高温瞬时灭菌是在125℃条件下杀菌30s。
在步骤(5)超高温蒸汽灭菌前,向过滤清汁中加入白砂糖和(或)果汁。
本发明的有益效果:本发明红豆饮料的制备方法科学合理,简单易行,能最大限度将红豆的生物活性成分煮出,制得的红豆饮料色泽呈酒红色,状态稳定均一,不添加任何添加剂,蛋白质、脂肪、碳水化合物含量为0;经其制得的红豆饮料含有大量生物活性物质,如:多酚、钾、维生素E、铁、花青素等,可消除身体内的自由基,防止老化;排钠,能身体内摄入过多的钠排出体外,预防高血压;制得的红豆饮料具有显著降血糖功效,且有抑菌作用,能显著抑制金黄色葡萄球菌、副溶性血弧菌、粪肠球菌,还有抗狂犬病毒性;制得的红豆饮料通肠、利小便,消肿排脓、消热解毒,富含“锌”元素治脚气,止咳解酒,通乳下胎;制得的红豆饮料富含铁质,能起到补血作用,富含维生素E,抗酸化、促排便;富含花青素,防止细胞老化,恢复视力;制得的红豆饮料产品状态均一、稳定,尤其保证了红豆饮料的基础营养源多酚的稳定。
相对于传统工艺,步骤(4)独家采用进口材料制成的PVDF膜,本方法是PVDF膜材料首次用于处理饮料产品,分子截留量达到4万道尔顿,能够除去红豆水中全部的淀粉、大部分的蛋白质,又最大限度保留红豆水中有效成分:多酚、植酸、皂苷等。市面上红豆饮料产品为了控制淀粉、蛋白质不稳定的特性,添加了大量食品添加剂,本产品不添加任何食品添加剂就能做到维持稳定均一的状态、柔和醇厚的口感,清澈近于水的状态,同时还能起到消暑、解渴功效。
(四)具体实施方式
下面结合实施例对本发明作进一步说明,但本发明并不局限于此。
实施例1
一种红豆饮料的制备方法,采用如下操作步骤:
(1)将经挑选、清洗的红小豆和纯净水以1:4的重量比混合,加热,在100℃条件下蒸煮70min;
(2)用卧式螺旋离心机分离、过滤红小豆,得红小豆蒸煮水,将红小豆蒸煮水用管式换热器冷却,降温至26℃,备用;
(3)将步骤(2)冷却降温的红小豆蒸煮水采用0.5μm布袋式过滤器第一次过滤,得一次滤液,备用;
(4)将步骤(3)一次滤液采用分子截流量为4万道尔顿的PVDF膜继续第二次过滤,排掉浓汁液,得过滤清汁A,备用;
(5)将步骤(4)过滤清汁A采用分子截流量为2000道尔顿的纳滤膜进行第三次过滤,排掉浓汁液,得过滤清汁B,备用;
(6)将步骤(5)过滤清汁B加热至98℃,并保存于保温罐内,于98℃保温30min;再经125℃条件下超高温蒸汽灭菌30s得灭菌清汁,85℃高温灌装,冷却降温至35℃,即得。
实施例2
一种红豆饮料的制备方法,采用如下操作步骤:
(1)将经挑选、清洗的红小豆和纯净水以1:3的重量比混合,加热,在98℃条件下蒸煮75min;
(2)用卧式螺旋离心机分离、过滤红小豆,得红小豆蒸煮水,将红小豆蒸煮水用管式换热器冷却,降温至25℃,备用;
(3)将步骤(2)冷却降温的红小豆蒸煮水采用0.5μm布袋式过滤器第一次过滤,得一次滤液,备用;
(4)将步骤(3)一次滤液采用分子截流量为4万道尔顿的PVDF膜继续第二次过滤,排掉浓汁液,得过滤清汁A,备用;
(5)将步骤(4)过滤清汁A采用分子截流量为2000道尔顿的纳滤膜进行第三次过滤,排掉浓汁液,得过滤清汁B,备用;
(6)将步骤(5)过滤清汁B加热至100℃,并保存于保温罐内,于100℃保温30min;再经125℃条件下超高温蒸汽灭菌30s得灭菌清汁,90℃高温灌装,冷却降温至38℃,即得。
实施例3
一种红豆饮料的制备方法,采用如下操作步骤:
(1)将经挑选、清洗的红小豆和纯净水以1:5的重量比混合,加热,在100℃条件下蒸煮80min;
(2)用卧式螺旋离心机分离、过滤红小豆,得红小豆蒸煮水,将红小豆蒸煮水用管式换热器冷却,降温至30℃,备用;
(3)将步骤(2)冷却降温的红小豆蒸煮水采用0.5μm布袋式过滤器第一次过滤,得一次滤液,备用;
(4)将步骤(3)一次滤液采用分子截流量为4万道尔顿的PVDF膜继续第二次过滤,排掉浓汁液,得过滤清汁A,备用;
(5)将步骤(4)过滤清汁A采用分子截流量为2000道尔顿的纳滤膜进行第三次过滤,排掉浓汁液,得过滤清汁B,备用;
(6)将步骤(5)过滤清汁B加热至98℃,并保存于保温罐内,于100℃保温30min;再经125℃条件下超高温蒸汽灭菌30s得灭菌清汁,86℃高温灌装,冷却降温至36℃,即得。
实施例4
如实施例1-3的红豆饮料的制备方法,所不同的是,根据风味需求,在步骤(5)超高温蒸汽灭菌前,向过滤清汁中加入白砂糖,或果汁,或白砂糖和果汁。
本发明红豆饮料的制备方法制得的红豆饮料经原子吸收光谱仪测试,检测结果如下表:
由上表可知,本发明制备工艺制得的红豆饮料,相比较于市面上销售红豆饮料,如惠宜红豆浓浆产品,无任何添加,对人体更健康、更安全。由此法制得的红豆饮料检测报告得知,本工艺制得的产品铁和钾含量较高,基本不含有蛋白质,不含有淀粉,使红豆饮料在不添加添加剂条件下即可实现稳定均一状态。不添加白砂糖和果汁的产品0卡路里,适合有健康减肥需求及糖尿病人饮用。
Claims (5)
1.一种红豆饮料的制备方法,其特征是:包括如下操作步骤:
(1)将经挑选、清洗的红小豆和纯净水以1:3-5的重量比混合,加热,在98-100℃条件下蒸煮70-80min;
(2)过滤取出红小豆,得红小豆蒸煮水,将红小豆蒸煮水降温至25-30℃,备用;
(3)将步骤(2)冷却降温的红小豆蒸煮水采用0.5μm布袋式过滤器第一次过滤,得一次滤液,备用;
(4)将步骤(3)一次滤液采用PVDF膜继续第二次过滤,排掉浓汁液,得过滤清汁A,备用;
(5)将步骤(4)过滤清汁A采用纳滤膜进行第三次过滤,排掉浓汁液,得过滤清汁B,备用;
(6)将步骤(5)过滤清汁B加热至98-100℃,并保存于保温罐内,于98-100℃保温30min;再经过超高温瞬时灭菌得灭菌清汁,85-90℃高温灌装,冷却降温至35-38℃,即得。
2.根据权利要求1所述的一种红豆饮料的制备方法,其特征是:步骤(4)PVDF膜的分子截流量为4万道尔顿。
3.根据权利要求1所述的一种红豆饮料的制备方法,其特征是:步骤(5)纳滤膜为分子截流量为2000道尔顿的纳滤膜。
4.根据权利要求1所述的一种红豆饮料的制备方法,其特征是:步骤(6)超高温瞬时灭菌是在125℃条件下杀菌30s。
5.根据权利要求1所述的一种红豆饮料的制备方法,其特征是:在步骤(5)超高温蒸汽灭菌前,向过滤清汁中加入白砂糖和(或)果汁。
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