CN107080134B - 一种有机大米果蔬功能性饮料的制备方法 - Google Patents
一种有机大米果蔬功能性饮料的制备方法 Download PDFInfo
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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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
本发明属于食品加工技术领域,具体涉及一种有机大米果蔬功能性饮料的制备方法,所述有机大米果蔬功能性饮料以有机大米、蓝莓、番茄、胡萝卜、芹菜为原料进行发酵制备得有机大米果蔬功能性饮料。本发明制备的有机大米果蔬功能性饮料富含大量的大米蛋白、大米淀粉、大米肽等营养成分,蓝莓、番茄、胡萝卜、芹菜组成的果蔬汁中富含大量的人体所需维生素,具有功能性饮料的作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种有机大米果蔬功能性饮料的制备方法。
背景技术
大米是人类赖以生存的主要粮食之一,不仅含有人体健康必需的多种营养成分,如淀粉、蛋白质、脂肪、多种 B 族维生素以及钙、磷、钾等矿物质,能满足人体能量和多种营养素的需求,而且含有谷固醇、活性多糖等多种生理活性成分,具有健脾养胃、养肝护肝和益精护肾等保健功能,被誉为“五谷之首”。
果蔬汁是近些年发展起来的一种新型饮料,新鲜水果蔬菜汁能有效为人体补充维生素以及钙、磷、钾、镁等矿物质,可以调整人体功能协调,增强细胞活力以及肠胃功能,促进消化液分泌、消除疲劳。从食品工艺学的角度出发,一般认为果蔬汁是指:以新鲜或冷藏果蔬(也有一些采用干果)为原料,经过清洗、挑选后,采用物理的方法如压榨、浸提、离心等方法得到的果蔬汁液,称为果蔬汁。因此果蔬汁也有“液体果蔬”之称。通常,企业对果蔬汁可以理解为以水果、蔬菜为基料,通过加糖、酸、香精、色素等调制的产品,称为果蔬汁饮料。蓝莓是一种营养价值非常高的水果果肉富含丰富的维生素、蛋白质和矿物质等营养元素,其中蓝莓中独特的珍贵的花青苷色素在众水果中比重是非常的高,还有蓝莓中富含丰富的蛋白质、膳食纤维、脂肪、维生素等营养元素,蓝莓中这些富含的营养元素都高于其他水果富含的营养。蓝莓中还包含着丰富的钙、铁、磷、钾、锌等微量矿物元素,这些矿物元素的存在比例明显高于其他水果,所以蓝莓是一种高营养的水果。
将有机大米与果蔬汁进行结合用来制备一种新型的功能性饮料来满足能量和营养的需求未见文献报道。
发明内容
本发明的目的是提供一种有机大米果蔬功能性饮料的制备方法,本发明制备的有机大米果蔬功能性饮料富含大量的大米蛋白、大米淀粉、大米肽等营养成分,蓝莓、番茄、胡萝卜、芹菜组成的果蔬汁中富含大量的人体所需维生素,具有功能性饮料的作用。
本发明是通过以下技术方案实现上述目的的,一种有机大米果蔬功能性饮料的制备方法,本发明以有机大米、蓝莓、番茄、胡萝卜、芹菜为原料进行发酵制备得有机大米果蔬功能性饮料;
所述有机大米果蔬功能性饮料的制备方法具体包括以下步骤:
一、有机大米前处理,包括以下步骤:
1)将有机大米100kg水洗干净后,然后加入到240kg的纯化水中,然后加入0.02kg的枸橼酸浸泡6h后控干表面水分得酸改性有机大米;
2)将酸改性有机大米与纯化水在0-5℃下进行打浆至米浆均匀细腻,固液重量比为1:2;
3)打浆结束后于100℃下糊化40min得有机大米浆液;本发明在有机大米清洗后采用枸橼酸对有机大米进行浸泡,避免了在后期打浆和糊化过程中大米出现聚集成团的现象,是生产过程中若是不采用枸橼酸进行酸化处理,则在糊化时会出现大块的有机大米糊聚集,出现聚集后即使再添加大量的水进行稀释也无法使聚集的有机大米解聚,只能通过机械搅拌进行均质分散开;
4)向有机大米浆液中加入0.1kg粒度为200目的麦芽糖粉50-55℃热处理2h,然后降温至室温得待发酵有机大米浆液;
二、果蔬汁前处理,包括以下步骤:
1)将100kg果蔬清洗,然后采用热水热烫2-3min使表皮软化;所述果蔬由蓝莓、番茄、胡萝卜、芹菜组成;
2)热烫处理后的果蔬放入300kg 2V%的乙醇水溶液中进行均质得均质液;
3)添加均质液0.03wt%的酶进行酶解,酶解温度30℃、酶解12 h后得酶解液;所述酶为半纤维素酶、果胶酶和固定化葡萄糖异构酶组成;
4)向酶解液中添加0.35kg的六偏磷酸钠,然后向酶解液中添加琥珀酸调节pH至6.0-6.3之间,然后接种干酪乳杆菌在42℃发酵,待发酵液中单位体积活菌数达到1011 cfu/mL以上且发酵液pH为4.2-4.5时停止发酵得的果蔬汁发酵液;
三、有机大米和果蔬汁发酵液进行发酵,包括以下步骤:
1)将100kg有机大米浆液和200kg的单位体积活菌数为1011 cfu/mL以上且pH为4.2-4.5的果蔬汁发酵液进行搅拌混合,然后在25℃下避光发酵10天得混合发酵液;
2)将混合发酵液置于0℃下进行均质,均质后加入纳米级碳酸钾颗粒调节pH至6.2-6.5,然后加入0.01kg L-赖氨酸-L-谷氨酸盐、0.2kg葡萄糖酸亚铁、0.1kg富硒酵母、0.4kg甘草甜素二钠、0.3kg酶活性保护剂混合灭菌3-5秒得有机大米果蔬功能性饮料。
优选的,所述果蔬中按重量比计算蓝莓:番茄:胡萝卜:芹菜=1:3:6:4;
优选的,果蔬汁酶解时,半纤维素酶、果胶酶和固定化葡萄糖异构酶的添加量按重量比计算为,半纤维素酶:果胶酶:固定化葡萄糖异构酶=2:1:3;
优选的,所述酶活性保护剂由脱脂乳、谷氨酸钠、海藻糖组成,更有选的按照重量比计算,脱脂乳:谷氨酸钠:海藻糖=4:1:3;
本发明中果蔬汁中含有花青素,可以保护眼睛;蓝莓中含量非常高的花青苷色素对人体的眼睛具有很好地保养的作用,它可以缓解眼睛疲劳、改善人的视力;芹菜中含有维生素原,也可以起到缓解视疲劳的功效。
与现有技术相比,本发明具有如下优点:
1)本发明制备的有机大米果蔬功能性饮料中富含大量的大米淀粉、大米蛋白、大米肽等营养成分;
2)本发明有机大米果蔬功能性饮料制备过程中首先对果蔬汁进行发酵,然后采取发酵的果蔬汁与有机大米一同发酵,即进行二次发酵,节省了制作工序,而且发酵出的饮料口味独特;
3)本发明有机大米果蔬功能性饮料含有大量的益生菌,本发明发酵液中单位体积活菌数达到1011 cfu/mL以上。
4)本发明制备的有机大米果蔬功能性饮料富含的有益菌菌数在0-5℃下存放90天,活菌数下降率仅为15%,即可长期保存。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面结合具体实施方式,对本发明进一步详细说明。应该理解,这些描述只是示例性的,而并非要限制本发明的范围。
实施例1
一、有机大米前处理,包括以下步骤:
1) 将有机大米100kg水洗干净后,然后加入到240kg的纯化水中,然后加入0.02kg的枸橼酸浸泡6h后控干表面水分得酸改性有机大米;
2) 将酸改性有机大米与纯化水在0-5℃下进行打浆至米浆均匀细腻,固液重量比为1:2;
3) 打浆结束后于100℃下糊化40min得有机大米浆液;
4) 向有机大米浆液中加入0.1kg粒度为200目的麦芽糖粉50-55℃热处理2h,然后降温至室温得待发酵有机大米浆液;
二、果蔬汁前处理,包括以下步骤:
1)将100kg果蔬清洗,然后采用热水热烫2-3min使表皮软化;所述果蔬由蓝莓、番茄、胡萝卜、芹菜组成;果蔬中按重量比计算蓝莓:番茄:胡萝卜:芹菜=1:1:1:1
2)热烫处理后的果蔬放入300kg 2V%的乙醇水溶液中进行均质得均质液;
3)添加均质液0.03wt%的酶进行酶解,酶解温度30℃、酶解12 h后得酶解液;所述酶为半纤维素酶、果胶酶和固定化葡萄糖异构酶组成;按重量比计算为,半纤维素酶:果胶酶:固定化葡萄糖异构酶=2:1:3
4)向酶解液中添加0.35kg的六偏磷酸钠,然后向酶解液中添加琥珀酸调节pH至6.0-6.3之间,然后接种干酪乳杆菌在42℃发酵,待发酵液中单位体积活菌数达到1011 cfu/mL以上且发酵液pH为4.2-4.5时停止发酵得的果蔬汁发酵液;
三、有机大米和果蔬汁发酵液进行发酵,包括以下步骤:
1)将100kg有机大米浆液和200kg的单位体积活菌数为1011 cfu/mL以上且pH为4.2-4.5的果蔬汁发酵液进行搅拌混合,然后在25℃下避光发酵10天得混合发酵液;
2)将混合发酵液置于0℃下进行均质,均质后加入纳米级碳酸钾颗粒调节pH至6.2-6.5,然后加入0.01kg L-赖氨酸-L-谷氨酸盐、0.2kg葡萄糖酸亚铁、0.1kg富硒酵母、0.4kg甘草甜素二钠、0.3kg酶活性保护剂(按照重量比计算,脱脂乳:谷氨酸钠:海藻糖=1:1:1)混合在105℃下蒸汽灭菌3-5秒得有机大米果蔬功能性饮料。
实施例2
与实施例1相比果蔬汁前处理工序中,果蔬中按重量比计算蓝莓:番茄:胡萝卜:芹菜=1:3:6:4;酶活性保护剂按照重量比计算,脱脂乳:谷氨酸钠:海藻糖=4:1:3,其余物料与制备方法与实施例1完全相同。
对比例1
与实施例2相比,除了不添加酶活性保护剂,其余与实施例2完全相同。
对实施例1-2及其对比例1制备的有机大米果蔬功能性饮料在0-5℃下保存,对有机大米果蔬功能性饮料中单位体积活菌数进行监测,以0天为100%计算,结果如表1所示:
表1冲剂中菌存活率随时间的关系
0天 | 10天 | 20天 | 30天 | 40天 | 50天 | 60天 | 90天 | |
实施例1 | 100% | 98% | 93% | 90% | 84% | 82% | 79% | 75 |
实施例2 | 100% | 98% | 96% | 93% | 91% | 89% | 87% | 85% |
对比例1 | 100% | 74% | 62% | 50% | 39% | 27% | 25% | 19% |
以上结果表明,本发明实施例2制备的有机大米果蔬功能性饮料90天菌活力无明显下降,仍可保持85%的菌活数。
尽管已经详细描述了本发明的实施方式,但是应该理解的是,在不偏离本发明的精神和范围的情况下,可以对本发明的实施方式做出各种改变、替换和变更。
Claims (5)
1.一种有机大米果蔬功能性饮料的制备方法,其特征在于:所述有机大米果蔬功能性饮料以有机大米、蓝莓、番茄、胡萝卜、芹菜为原料进行发酵制备得有机大米果蔬功能性饮料;具体包括以下步骤:
一、有机大米前处理,包括以下步骤:
1)将有机大米100kg水洗干净后,然后加入到240kg的纯化水中,再加入0.02kg的枸橼酸浸泡6h后控干表面水分得酸改性有机大米;
2)将酸改性有机大米与纯化水在0-5℃下进行打浆至米浆均匀细腻,固液重量比为1:2;
3)打浆结束后于100℃下糊化40min得有机大米浆液;
4)向有机大米浆液中加入0.1kg粒度为200目的麦芽糖粉50-55℃热处理2h,然后降温至室温得待发酵有机大米浆液;
二、果蔬汁前处理,包括以下步骤:
1)将100kg果蔬清洗,然后采用热水热烫2-3min使表皮软化;所述果蔬由蓝莓、番茄、胡萝卜、芹菜组成;
2)热烫处理后的果蔬放入300kg 2V%的乙醇水溶液中进行均质得均质液;
3)添加均质液0.03wt%的酶进行酶解,酶解温度30℃、酶解12h后得酶解液;所述酶为半纤维素酶、果胶酶和固定化葡萄糖异构酶组成;
4)向酶解液中添加0.35kg的六偏磷酸钠,然后向酶解液中添加琥珀酸调节pH至6.0-6.3之间,然后接种干酪乳杆菌在42℃发酵,待发酵液中单位体积活菌数达到1011cfu/mL以上且发酵液pH为4.2-4.5时停止发酵得的果蔬汁发酵液;
三、有机大米和果蔬汁发酵液进行发酵,包括以下步骤:
1)将100kg有机大米浆液和200kg的单位体积活菌数为1011cfu/mL以上且pH为4.2-4.5的果蔬汁发酵液进行搅拌混合,然后在25℃下避光发酵10天得混合发酵液;
2)将混合发酵液置于0℃下进行均质,均质后加入纳米级碳酸钾颗粒调节pH至6.2-6.5,然后加入0.01kg L-赖氨酸-L-谷氨酸盐、0.2kg葡萄糖酸亚铁、0.1kg富硒酵母、0.4kg甘草甜素二钠、0.3kg酶活性保护剂混合灭菌3-5秒得有机大米果蔬功能性饮料。
2.根据权利要求1所述的制备方法,其特征在于:果蔬汁前处理中,所述果蔬中按重量比计算,蓝莓:番茄:胡萝卜:芹菜=1:3:6:4。
3.根据权利要求1所述的制备方法,其特征在于:果蔬汁酶解时,半纤维素酶、果胶酶和固定化葡萄糖异构酶的添加量按重量比计算为,半纤维素酶:果胶酶:固定化葡萄糖异构酶=2:1:3。
4.根据权利要求1所述的制备方法,其特征在于:所述酶活性保护剂由脱脂乳、谷氨酸钠、海藻糖组成。
5.根据权利要求4所述的制备方法,其特征在于:按照重量比计算,脱脂乳:谷氨酸钠:海藻糖=4:1:3。
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