CN107028056B - 一种椰子汁饮料及其制备工艺 - Google Patents
一种椰子汁饮料及其制备工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于椰子加工利用技术领域,具体涉及一种椰子汁饮料及其制备工艺。本发明提供的椰子汁饮料包括以下组分及其重量百分数:新鲜椰子肉5‑8%,白砂糖7‑9%,复配乳化剂0.8‑1%,香精0.02‑0.04%和纯净水81.96‑87.18%。本发明提供的椰子汁饮料口感佳,营养丰富,品质稳定,易被人体消化吸收,易被消费者接受,改善了传统椰子汁的品质。
Description
技术领域
本发明属于椰子加工利用技术领域,具体涉及一种椰子汁饮料及其制备工艺。
背景技术
椰子汁是将椰子肉榨汁而成的天然饮品,含有大量植物蛋白以及17种人体所需的氨基酸和锌、钙、铁等微量元素,是迄今为止世界上氨基酸含量最高的天然饮品。其所含的维生素E能保持女性青春活力,丰富的锌可促进少女发育,镁可改善老年人的循环系统,核黄卵素磷脂更是增强性功能的高级燃料。椰子汁含有人体不可缺少、能激发体能的多种氨基酸,如赖氨酸等;含有的维生素B族和C是天然补剂,尤其是维生素C,含有抗氧化成份,在与日光接触中发挥中和游离基的作用,促进新陈代谢,避免黑斑和雀斑的产生,改变肌肤因血液循环变差而出现的暗沉现象,使肌肤美白;可促进胶原蛋白及弹力纤维再生,更新老旧的细胞角质,增添肌肤光滑。椰树椰子汁中含有维生素E,又名“生育酚”,是优秀的抗氧化剂,是有益皮肤的养份,会帮助人体清除积累的氧自由基,使皮肤更细腻,更富弹性。维生素E有助于推迟女性更年期的到来,改善性欲,提高性生活质量。VE还可促进微血管液循环,促进代谢,抗肌肤老化,使肌肤艳丽;椰树椰子汁含有β-胡萝卜素,可促进发育,维持皮肤粘膜健康,增强对细菌的抵抗力;椰树椰子汁还含有维生素A,维持上皮组织与维持视力正常的生理功能。这些都是椰树椰子汁所含对肌肤颜容靓丽的必需的营养素。当然椰树椰子汁是饮品,不是药品,但它的营养素是比较全面的,是有益于人类的植物“牛奶”。
中国专利申请CN 101731697A公开了椰子汁植物蛋白饮料,各原料的重量百分比含量为:3-5%的巴西进口椰浆,3-5%的奶粉,0.8-1.2%的稳定剂,0.4-0.6%的椰子香料,余量为水。中国专利申请CN 103989215B公开了一种醒脑提神椰了汁,由以下重量份原料组成:椰了汁300-320,芦荟汁20-30,核桃粉30-40,海苔粉5-8,绿茶汁80-90,番茄45-55,芹菜30-40,高良姜5-6,芡实5-6,山药5-6,黄芪4-5,远志4-5,石菖蒲4-5,桂皮5-6,茅香花2-3等。中国专利申请CN 105995296A公开了蜂蜜椰子汁及其制备方法,该蜂蜜椰子汁包括以下重量份的原料:蜂蜜8-15份,椰子汁20-30份,柠檬汁2-5份,人参1-3份,黄芪1-3份,当归1-3份,红枣1-3份,金银花1-3份,白芍1-3份,川芍1-3份,熟地黄1-3份,陈皮1-3份,生姜1-3份。
目前,市场上的椰子汁饮料存在口感不佳,稳定性不强等问题,随着人们对生活品质的要求的提高,现有的椰子汁饮料已不能满足人们的需求。
发明内容
针对现有技术的不足,本发明的目的在于提供一种椰子汁饮料及其制备工艺。本发明提供的椰子汁饮料口感佳,营养丰富,品质稳定,易被人体消化吸收,易被消费者接受,改善了传统椰子汁的品质。
本发明的技术方案是:
一种椰子汁饮料,包括以下组分及其重量百分数:
新鲜椰子肉5-8%,白砂糖7-9%,复配乳化剂0.8-1%,香精0.02-0.04%和纯净水81.96-87.18%。
进一步地,所述椰子汁饮料包括以下组分及其重量百分数:
新鲜椰子肉7%,白砂糖8.2%,复配乳化剂0.95%,香精0.03%和纯净水83.82%。
进一步地,所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比7-9∶3-5∶1-2组成。
更进一步地,所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比8∶3.5∶1.5组成。
另外,本发明还提供了椰子汁饮料的制备方法,步骤如下:
S1将新鲜椰子肉浸泡于70~80℃的纯净水中,纯净水的添加量为上述新鲜椰子肉重量的1.5~2.2倍,浸泡时间为18~26min,得浸泡水和浸泡后椰子肉;
S2将步骤S1所得浸泡后椰子肉破碎,得破碎后椰子肉,将上述破碎后椰子肉与步骤S1所得浸泡水一起磨浆,磨浆时纯净水的添加量为上述破碎后椰子肉重量的2.8~3.6倍,压榨,得椰子汁;
S3将白砂糖加入到56~65℃的纯净水中,搅拌至完全溶解,过滤,得糖液;
S4向步骤S2所得椰子汁中加入复配乳化剂和香精,搅拌均匀,得浓缩椰浆;
S5向步骤S4所得浓缩椰浆中加入步骤S3所得糖液以及剩余的纯净水,分两级进行均质,第一级均质压力为25~35Mpa,第二级均质压力为33~45Mpa,两次均质时间均为20min,得料液;
S6将步骤S5所得料液加热至70~80℃,装瓶封盖,灭菌,灭菌温度为121℃,灭菌时间为12min,冷却,即得。
进一步地,所述步骤S1将新鲜椰子肉浸泡于76℃的纯净水中。
进一步地,所述步骤S1纯净水的添加量为上述新鲜椰子肉重量的1.8倍。
进一步地,所述步骤S1浸泡时间为24min。
进一步地,所述步骤S2磨浆时纯净水的添加量为上述破碎后椰子肉重量的3.2倍。
进一步地,所述步骤S3将白砂糖加入到62℃的纯净水中。
进一步地,所述步骤S5第一级均质压力为28Mpa。
进一步地,所述步骤S5第二级均质压力为37Mpa。
进一步地,所述步骤S6将步骤S5所得料液加热至76℃。
新鲜椰子肉:椰子是棕榈科植物椰树的果实。椰肉是椰子的胚乳。新鲜椰子肉的作用:(1)补充营养:椰子含有糖类、脂肪、蛋白质、维生素B族、维生素C及微量元素钾、镁等,能够有效地补充人体的营养成分,提高机体的抗病能力;(2)利尿消肿:椰汁含有丰富的钾、镁等矿物质,其成分与细胞内液相似,可纠正脱水和电解质紊乱,达到利尿消肿之效;(3)杀虫消疳:椰肉及椰汁均有杀灭肠道寄生虫的作用,饮其汁或食其肉均可驱除姜片虫和绦虫,用之于临床,不仅疗效可靠,且无毒副作用,是理想的杀虫消疳食品;(4)驻颜美容:椰汁含糖类、脂肪、蛋白质、生长激素、维生素和大量的人体必需的微量元素,经常饮用,能益人气力,补充细胞内液,扩充血容量,滋润皮肤,具有驻颜美容作用。
本发明提供的椰子汁饮料是由新鲜椰子肉、白砂糖、复配乳化剂、香精和纯净水制备而成。在本发明中,新鲜椰子肉能够有效地补充人体的营养成分,提高机体的抗病能力,另外,还含有人体必需的微量元素,通过与其他成分,如白砂糖、复配乳化剂、纯净水等的合理配比,使制备得到的椰子汁饮料口感佳,营养丰富,易被人体消化吸收,改善了传统椰子汁的品质。在本发明中,复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂组成,通过辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂三者的协同作用,以及两次均质,在椰子汁饮料的制备过程中与原料充分混合,进而发生乳化、分散、稳定等作用,提高制备的椰子汁饮料的稳定性,而且还能够提高制备的椰子汁饮料的品质,改善产品的口感、风味等性状。
与现有技术相比,本发明提供的椰子汁饮料具有以下优势:
(1)本发明采用新鲜椰子肉为主要原料,通过合理添加白砂糖、由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂组成的复配乳化剂等,制得的产品口感佳,营养丰富,品质稳定。
(2)本发明提供的椰子汁饮料营养丰富,易被人体消化吸收,易被消费者接受,改善了传统椰子汁的品质。
(3)本发明通过添加由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂组成的复配乳化剂,以及两次均质,使制得的产品的稳定性高。
(4)本发明提供的椰子汁饮料的制备工艺安全、简单、易于工业化实施。
具体实施方式
以下通过具体实施方式的描述对本发明作进一步说明,但这并非是对本发明的限制,本领域技术人员根据本发明的基本思想,可以做出各种修改或改进,但是只要不脱离本发明的基本思想,均在本发明的范围之内。
本发明辛烯基琥珀酸淀粉钠可购自江西百盈生物技术有限公司,食品级;酪蛋白酸钠可购自河南旗诺食品配料有限公司,食品级;改性大豆磷脂可购自北京源华美磷脂科技有限公司,型号:PLW。
实施例1、一种椰子汁饮料
所述椰子汁饮料包括以下组分及其重量百分数:
新鲜椰子肉5%,白砂糖7%,复配乳化剂0.8%,香精0.02%和纯净水87.18%;所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比7∶5∶2组成。
制备工艺:
S1将新鲜椰子肉浸泡于70℃的纯净水中,纯净水的添加量为上述新鲜椰子肉重量的1.5倍,浸泡时间为18min,得浸泡水和浸泡后椰子肉;
S2将步骤S1所得浸泡后椰子肉破碎,得破碎后椰子肉,将上述破碎后椰子肉与步骤S1所得浸泡水一起磨浆,磨浆时纯净水的添加量为上述破碎后椰子肉重量的2.8倍,压榨,得椰子汁;
S3将白砂糖加入到56℃的纯净水中,搅拌至完全溶解,过滤,得糖液;
S4向步骤S2所得椰子汁中加入复配乳化剂和香精,搅拌均匀,得浓缩椰浆;
S5向步骤S4所得浓缩椰浆中加入步骤S3所得糖液以及剩余的纯净水,分两级进行均质,第一级均质压力为25Mpa,第二级均质压力为33Mpa,两次均质时间均为20min,得料液;
S6将步骤S5所得料液加热至70℃,装瓶封盖,灭菌,灭菌温度为121℃,灭菌时间为12min,冷却,即得。
实施例2、一种椰子汁饮料
所述椰子汁饮料包括以下组分及其重量百分数:
新鲜椰子肉8%,白砂糖9%,复配乳化剂1%,香精0.04%和纯净水81.96%;所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比9∶3∶1组成。
制备工艺:
S1将新鲜椰子肉浸泡于80℃的纯净水中,纯净水的添加量为上述新鲜椰子肉重量的2.2倍,浸泡时间为26min,得浸泡水和浸泡后椰子肉;
S2将步骤S1所得浸泡后椰子肉破碎,得破碎后椰子肉,将上述破碎后椰子肉与步骤S1所得浸泡水一起磨浆,磨浆时纯净水的添加量为上述破碎后椰子肉重量的3.6倍,压榨,得椰子汁;
S3将白砂糖加入到65℃的纯净水中,搅拌至完全溶解,过滤,得糖液;
S4向步骤S2所得椰子汁中加入复配乳化剂和香精,搅拌均匀,得浓缩椰浆;
S5向步骤S4所得浓缩椰浆中加入步骤S3所得糖液以及剩余的纯净水,分两级进行均质,第一级均质压力为35Mpa,第二级均质压力为45Mpa,两次均质时间均为20min,得料液;
S6将步骤S5所得料液加热至80℃,装瓶封盖,灭菌,灭菌温度为121℃,灭菌时间为12min,冷却,即得。
实施例3、一种椰子汁饮料
所述椰子汁饮料包括以下组分及其重量百分数:
新鲜椰子肉7%,白砂糖8.2%,复配乳化剂0.95%,香精0.03%和纯净水83.82%;所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比8∶3.5∶1.5组成。
制备工艺:
S1将新鲜椰子肉浸泡于76℃的纯净水中,纯净水的添加量为上述新鲜椰子肉重量的1.8倍,浸泡时间为24min,得浸泡水和浸泡后椰子肉;
S2将步骤S1所得浸泡后椰子肉破碎,得破碎后椰子肉,将上述破碎后椰子肉与步骤S1所得浸泡水一起磨浆,磨浆时纯净水的添加量为上述破碎后椰子肉重量的3.2倍,压榨,得椰子汁;
S3将白砂糖加入到62℃的纯净水中,搅拌至完全溶解,过滤,得糖液;
S4向步骤S2所得椰子汁中加入复配乳化剂和香精,搅拌均匀,得浓缩椰浆;
S5向步骤S4所得浓缩椰浆中加入步骤S3所得糖液以及剩余的纯净水,分两级进行均质,第一级均质压力为28Mpa,第二级均质压力为37Mpa,两次均质时间均为20min,得料液;
S6将步骤S5所得料液加热至76℃,装瓶封盖,灭菌,灭菌温度为121℃,灭菌时间为12min,冷却,即得。
对比例1、一种椰子汁饮料
所述椰子汁饮料包括以下组分及其重量百分数:
新鲜椰子肉7%,白砂糖8.2%,复配乳化剂0.95%,香精0.03%和纯净水83.82%;所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比1∶1∶1组成。
制备工艺与实施例3类似。
与实施例3不同的是,所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比1∶1∶1组成。
对比例2、一种椰子汁饮料
所述椰子汁饮料包括以下组分及其重量百分数:
新鲜椰子肉7%,白砂糖8.2%,复配乳化剂0.95%,香精0.03%和纯净水83.82%;所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比8∶3.5∶1.5组成。
步骤S5进行一次均质,均质压力为28Mpa,均质时间为20min,其余步骤如实施例3。
试验例一、椰子汁饮料的感官指标评定试验
1、试验材料:实施例1、实施例2、实施例3、对比例1和对比例2制备的椰子汁饮料。
2、感官评定标准如表1所示。
3、感官评定结果:
感官评定结果如表2所示。
表1:感官评定标准
表2:感官评定结果
由表2可以看出,本发明实施例1、实施例2、实施例3制备的椰子汁饮料的口感以及风味评分明显大于对比例1和对比例2制备的椰子汁饮料。本发明制备的椰子汁饮料口感佳,椰香浓郁。
试验例二、椰子汁饮料的稳定性试验
1、试验材料:实施例1、实施例2、实施例3、对比例1和对比例2制备的椰子汁饮料。
2、试验方法:将实施例1、实施例2、实施例3、对比例1和对比例2制备的椰子汁饮料在常温下保存,观察产品在存储期间的物理稳定状况。
3、试验结果:
试验结果如表3所示。
表3:椰子汁饮料的稳定性结果
由表3可以看出,在保存12个月和16个月后,本发明实施例1-3制备的椰子汁饮料仍呈均匀乳白色液体,无分层,无沉淀;而对比例1和对比例2制备的椰子汁饮料有少量沉淀产生。在保存20个月和24个月后,本发明实施例1-3制备的椰子汁饮料仅有少量沉淀产生,而对比例1和对比例2制备的椰子汁饮料有分层现象。这说明,本发明实施例1-3制备的椰子汁饮料的稳定性明显优于对比例1和对比例2制备的椰子汁饮料的稳定性。本发明制备的椰子汁饮料的稳定性高。
Claims (1)
1.一种椰子汁饮料,其特征在于,包括以下组分及其重量百分数:
新鲜椰子肉7%,白砂糖8.2%,复配乳化剂0.95%,香精0.03%和纯净水83.82%;所述复配乳化剂由辛烯基琥珀酸淀粉钠、酪蛋白酸钠和改性大豆磷脂按重量比8∶3.5∶1.5组成;
所述椰子汁饮料的制备工艺为:
S1将新鲜椰子肉浸泡于76℃的纯净水中,纯净水的添加量为上述新鲜椰子肉重量的1.8倍,浸泡时间为24min,得浸泡水和浸泡后椰子肉;
S2将步骤S1所得浸泡后椰子肉破碎,得破碎后椰子肉,将上述破碎后椰子肉与步骤S1所得浸泡水一起磨浆,磨浆时纯净水的添加量为上述破碎后椰子肉重量的3.2倍,压榨,得椰子汁;
S3将白砂糖加入到62℃的纯净水中,搅拌至完全溶解,过滤,得糖液;
S4向步骤S2所得椰子汁中加入复配乳化剂和香精,搅拌均匀,得浓缩椰浆;S5向步骤S4所得浓缩椰浆中加入步骤S3所得糖液以及剩余的纯净水,分两级进行均质,第一级均质压力为28Mpa,第二级均质压力为37Mpa,两次均质时间均为20min,得料液;
S6将步骤S5所得料液加热至76℃,装瓶封盖,灭菌,灭菌温度为121℃,灭菌时间为12min,冷却,即得。
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