CN107028053A - 一种红枣莲子汁的制作工艺 - Google Patents
一种红枣莲子汁的制作工艺 Download PDFInfo
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
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- 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
Abstract
本发明公开了一种红枣莲子汁的制作工艺,采用柠檬酸水浸泡并在高压下处理1~2小时进行软化处理,增加水溶性钙、磷和钾的含量,采用复合淀粉酶处理,有效防止莲子汁饮料分层、沉淀现象的发生,延长产品货架期;将去皮去核红枣在145℃~165℃的烘箱中烘烤12~18h;在微波功率为240~360w下干燥20~35min;激活红枣中的生物活性物质环磷酸腺苷、环核苷酸、黄酮、多糖、皂苷等功能因子;充分释放红枣中的香味;口感醇香清甜,富含多种人体必需氨基酸、矿物质和对人体有保健功能的生物活性因子,营养丰富,具有益气安神、健脾和胃、保肝护肝、补血治虚、预防胆结石、骨质疏松、防治心血管病、降血压、降胆固醇、美容养颜等滋补健身功效。
Description
技术领域
本发明涉及一种饮料制品,具体为一种红枣莲子汁的制作工艺。
背景技术
莲子是睡莲科莲属植物的果实或种子,是我国优质的药食两用资源。莲子的营养价值较高,含有丰富的蛋白质、脂肪和碳水化合物,莲子中的钙、磷和钾含量非常丰富,除可以构成骨骼和牙齿的成分外,还有促进凝血,使某些酶活化,维持神经传导性,镇静神经,维持肌肉的伸缩性和心跳的节律等作用。丰富的磷还是细胞核蛋白的主要组成部分,帮助机体进行蛋白质、脂肪、糖类代谢,并维持酸碱平衡,对精子的形成也有重要作用。莲子有养心安神的功效。中老年人特别是脑力劳动者经常食用,可以健脑,增强记忆力,提高工作效率并能预防老年性痴呆的发生。莲子有益心补肾、健脾止泻、固精安神的作用。
莲子是高淀粉含量的食品,平均含量达41%,且由于其所含淀粉的特殊性质,以莲子为主要原料制得的莲子汁饮料极易因淀粉的返生,出现分层、沉淀等现象,货架期极短,从而失去其商品价值。
发明内容
本发明要解决的技术问题是克服现有的莲子汁饮料极易因淀粉的返生,出现分层、沉淀等现象的缺陷,提供一种营养价值和口感均优的莲子汁的制作工艺。
为了解决上述技术问题,本发明提供了如下的技术方案:
一种红枣莲子汁的制作工艺,包括以下步骤:
1)、挑选颗粒饱满,未褐变且通芯完全的莲子,用柠檬酸水浸泡并高压处理1~2小时;然后管式加热器加热至90℃恒温10~15分钟;
2)、将去皮去核红枣在145℃~165℃的烘箱中烘烤12~18h;在微波功率为240~360w下干燥20~35min;
3)、将莲子和红枣按照质量比为3~8:1混合,打浆、胶体磨研磨细化;
4)、冷却至68℃用复合淀粉酶酶解1~1.5小时;
5)、过滤,加入单晶冰糖6~9wt%,羧甲基纤维素钠0.2~0.4wt%,微晶纤维素0.05~0.15wt%,单双脂肪酸苷油脂0.1~0.2wt%,卡拉胶0.03~0.09wt%,70℃1800转每分剪切乳化30~60min;
6)、75度25MP均质二次;
7)、85度热罐装,灭菌、冷却,低温储存。
进一步的,所述步骤1)中柠檬酸的质量浓度为18%~24%,料水比为1:3,柠檬酸水的温度为50~55℃;采用柠檬酸对莲子进行软化处理,增加水溶性钙、磷和钾的含量,易于吸收,不需要中和或分离柠檬酸,提高了原料利用率,降低了生产成本,而且改善了传统莲子饮品的口感,香甜糯粘,清香留口。
进一步的,所述步骤1)中高压处理的压力范围为0.55MPa~0.90MPa。高压条件下,柠檬酸可以充分发挥对莲子的软化和变性处理。
进一步的,所述步骤3)中的复合淀粉酶α-淀粉酶和β-淀粉酶的质量比为8~10:1。传统的莲子饮料一般仅采用α-淀粉酶处理莲子,仅能对莲子中80wt%的营养物质进行变性处理,本发明引入β-淀粉酶,加速莲子汁中的淀粉颗粒降解和淀粉分子溶出,并使溶出长链淀粉分子产生一定的降解形成小分子,有效阻止莲子淀粉大分子在莲子汁饮料贮藏过程中的返生,从而防止莲子汁饮料分层、沉淀现象的发生,延长产品货架期。
进一步的,所述步骤4)中采用离心过滤器过滤,料液能通过150目筛网,从而保证莲子汁细腻醇香的口感。
进一步的,所述步骤4)中加入单晶冰糖8wt%,羧甲基纤维素钠0.35wt%,微晶纤维素0.1wt%,单双脂肪酸苷油脂0.15wt%,卡拉胶0.06wt%。
现有的以莲子为主要原抖的饮料,通常沿用传统的加工工艺将干莲予浸泡、再进行蒸煮,然后粗磨,最后进行均质等工艺,此类工艺生产的莲子汁容易产生沉淀、分层、口感不甚理想,保质期短,产品质量不稳定。
本发明的莲子汁的制作工艺,具有以下有益效果:
1)、采用质量浓度为18%~24%,料水比为1:3的柠檬酸水浸泡并在0.55MPa~0.90MPa下高压处理1~2小时进行软化处理,增加水溶性钙、磷和钾的含量,易于吸收,不需要中和或分离柠檬酸,提高了原料利用率,降低了生产成本,而且改善了传统莲子饮品的口感,香甜糯粘,清香留口;
2)、采用淀粉酶α-淀粉酶和β-淀粉酶的质量比为8~10:1的复合淀粉酶进行处理,加速莲子汁中的淀粉颗粒降解和淀粉分子溶出,并使溶出长链淀粉分子产生一定的降解形成小分子,有效阻止莲子淀粉大分子在莲子汁饮料贮藏过程中的返生,从而防止莲子汁饮料分层、沉淀现象的发生,延长产品货架期;
3)、将去皮去核红枣在145℃~165℃的烘箱中烘烤12~18h;在微波功率为240~360w下干燥20~35min;激活红枣中的生物活性物质环磷酸腺苷、环核苷酸、黄酮、多糖、皂苷等功能因子;充分释放红枣中的香味;
4)、采用离心过滤器过滤,料液能通过150目筛网,从而保证莲子汁细腻醇香的口感;
5)、口感醇香清甜,富含多种人体必需氨基酸、矿物质和对人体有保健功能的生物活性因子,营养丰富,具有益气安神、健脾和胃、保肝护肝、补血治虚、预防胆结石、骨质疏松、防治心血管病、降血压、降胆固醇、美容养颜等滋补健身功效。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1
一种红枣莲子汁的制作工艺,包括以下步骤:
1)、挑选颗粒饱满,未褐变且通芯完全的莲子,用质量浓度为18%柠檬酸水浸泡并高压处理1小时,料水比为1:3,柠檬酸水的温度为50℃;压力为0.90MPa;管式加热器加热至90℃恒温10分钟;
2)、将去皮去核红枣在145℃的烘箱中烘烤18h;在微波功率为240w下干燥35min;
3)、将莲子和红枣按照质量比为3:1混合,打浆、胶体磨研磨细化;打浆和胶体磨研磨细化;
4)、冷却至68℃用复合淀粉酶酶解1.5小时;复合淀粉酶酶中α-淀粉酶和β-淀粉酶的质量比为8:1;
5)、离心过滤器过滤,料液能通过150目筛网,加入单晶冰糖6wt%,羧甲基纤维素钠0.2wt%,微晶纤维素0.05wt%,单双脂肪酸苷油脂0.1wt%,卡拉胶0.03wt%,70℃1800转每分剪切乳化30min;
6)、75度25MP均质二次;
7)、85度热罐装,灭菌、冷却,低温储存。
实施例2
一种红枣莲子汁的制作工艺,包括以下步骤:
1)、挑选颗粒饱满,未褐变且通芯完全的莲子,用质量浓度为24%的柠檬酸水浸泡并高压处理2小时;料水比为1:3,柠檬酸水的温度为55℃;压力为0.55MPa;管式加热器加热至90℃恒温10分钟;
2)、将去皮去核红枣在165℃的烘箱中烘烤12h;在微波功率为360w下干燥20min;
3)、将莲子和红枣按照质量比为8:1混合,打浆、胶体磨研磨细化;打浆和胶体磨研磨细化;
4)、冷却至68℃用复合淀粉酶酶解1小时;复合淀粉酶酶中α-淀粉酶和β-淀粉酶的质量比为10:1;
5)、离心过滤器过滤,料液能通过150目筛网,加入单晶冰糖9wt%,羧甲基纤维素钠0.4wt%,微晶纤维素0.15wt%,单双脂肪酸苷油脂0.1wt%,卡拉胶0.03wt%,70℃1800转每分剪切乳化30min;
6)、75度25MP均质二次;
7)、85度热罐装,121度20分钟杀菌、冷却至38℃,10度以下低温储存。
实施例3
一种红枣莲子汁的制作工艺,包括以下步骤:
1)、挑选颗粒饱满,未褐变且通芯完全的莲子,用质量浓度为20%柠檬酸水浸泡并高压处理1.5小时;料水比为1:3,柠檬酸水的温度为50~55℃;压力为0.8MPa;管式加热器加热至90℃恒温10分钟;
2)、将去皮去核红枣在158℃的烘箱中烘烤16h;在微波功率为320w下干燥25min;
3)、将莲子和红枣按照质量比为5:1混合,打浆、胶体磨研磨细化;打浆和胶体磨研磨细化;
4)、冷却至68℃用复合淀粉酶酶解1.2小时;复合淀粉酶酶中α-淀粉酶和β-淀粉酶的质量比为9:1;
5)、离心过滤器过滤,料液能通过150目筛网,加入单晶冰糖8wt%,羧甲基纤维素钠0.35wt%,微晶纤维素0.1wt%,单双脂肪酸苷油脂0.15wt%,卡拉胶0.06wt%;
6)、75度25MP均质二次;
7)、85度热罐装,121度20分钟杀菌、冷却至38℃,10度以下低温储存。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种红枣莲子汁的制作工艺,其特征在于,包括以下步骤:
1)、挑选颗粒饱满,未褐变且通芯完全的莲子,用柠檬酸水浸泡并高压处理1~2小时;然后管式加热器加热至90℃恒温10~15分钟;
2)、将去皮去核红枣在145℃~165℃的烘箱中烘烤12~18h;在微波功率为240~360w下干燥20~35min;
3)、将莲子和红枣按照质量比为3~8:1混合,打浆、胶体磨研磨细化;
4)、冷却至68℃用复合淀粉酶酶解1~1.5小时;
5)、过滤,加入单晶冰糖6~9wt%,羧甲基纤维素钠0.2~0.4wt%,微晶纤维素0.05~0.15wt%,单双脂肪酸苷油脂0.1~0.2wt%,卡拉胶0.03~0.09wt%,70℃1800转每分剪切乳化30~60min;
6)、75度25MP均质二次;
7)、85度热罐装,灭菌、冷却,低温储存。
2.如权利要求1所述的莲子汁的制作工艺,其特征在于,所述步骤1)中柠檬酸的质量浓度为18%~24%,料水比为1:3,柠檬酸水的温度为50~55℃。
3.如权利要求2所述的莲子汁的制作工艺,其特征在于,所述步骤1)中高压处理的压力范围为0.55MPa~0.90MPa。
4.如权利要求1所述的莲子汁的制作工艺,其特征在于,所述步骤4)中的复合淀粉酶α-淀粉酶和β-淀粉酶的质量比为8~10:1。
5.如权利要求1所述的莲子汁的制作工艺,其特征在于,所述步骤5)中采用离心过滤器过滤,料液能通过150目筛网。
6.如权利要求1所述的莲子汁的制作工艺,其特征在于,所述步骤5)中加入单晶冰糖8wt%,羧甲基纤维素钠0.35wt%,微晶纤维素0.1wt%,单双脂肪酸苷油脂0.15wt%,卡拉胶0.06wt%。
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