CN107373232A - 一种薏仁米发酵饮料及其制备方法 - Google Patents
一种薏仁米发酵饮料及其制备方法 Download PDFInfo
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- CN107373232A CN107373232A CN201710723481.2A CN201710723481A CN107373232A CN 107373232 A CN107373232 A CN 107373232A CN 201710723481 A CN201710723481 A CN 201710723481A CN 107373232 A CN107373232 A CN 107373232A
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Abstract
本发明公开了一种薏仁米发酵饮料包括以下重量份的原料:薏仁米1200‑1500份、全脂奶粉100‑120份、金银花1‑2份、菊花1‑2份、甘草1‑2份、仙草1‑5份、白砂糖120‑150份、蜂蜜10‑20份、柠檬酸1‑2份、α‑淀粉酶1‑2份、糖化酶1‑2份、羧甲基纤维素钠0.1‑0.5份、乙基麦芽酚0.01‑0.05份、混合菌种5‑10份、纯净水120‑150份。本发明薏仁米发酵饮料呈独特、柔和的薏仁米香,并辅以菊花、金银花、仙草的清香和红枣龙眼的甜香,无异味,酸甜适度,味美爽口,口感丰富,适合大众口味,质地均匀,无分层现象、稳定性好,具备消暑解渴的功效。
Description
技术领域
本发明涉及网板技术领域,尤其涉及一种薏仁米发酵饮料及其制备方法。
背景技术
薏米具有丰富的营养和药用价值,薏米中含有蛋白质、脂肪、碳水化合物、粗纤维、矿物质钙、磷、铁、维生素B1、维生素B2、烟酸、淀粉、亮氨酸、精氨酸、赖氨酸、酪氨酸、脂肪酸、苡仁酯、苡仁油、谷甾醇、生物碱等营养成分及人体必需的八种氨基酸。其中蛋白质、脂肪、维生素B1的含量远远高于大米。中医学认为,薏米性凉,味甘淡,入脾、胃、肺经。具有利水渗湿、健脾胃、清肺热、止泄泻等作用。李时珍所著《本草纲目》上说:“苡仁健脾,益胃,补肺,清热,去风,祛湿。增食欲,治冷气,煎服利水。苡仁根捣汁和酒服,治黄疸有效。”
随着食品工业的迅速发展和人们生活水平的日益提高,人们对饮食结构提出了更高的要求,饮食习惯逐渐转向具有合理营养和保健功能的食品,代表着健康、绿色的发酵食品将会进一步扩大市场份额。以乳酸菌为代表的益生菌能改善食品的风味、品质和营养,延长保质期,具有调节肠道菌群平衡、抗肿瘤、降低胆固醇、防治便秘、延缓衰老等重要的生理保健作用,被广泛的应用于食品行业。近年来,中国饮料市场蓬勃发展,碳酸饮料、茶饮料、果蔬汁饮料、功能性饮料占据较大比重。其中,发酵饮料也不断走向成熟,新技术不断发展,迎合消费者口味和理念的新产品不断涌现。根据国际饮料行业协会的新规定,发酵饮料是指饮料原料通过乳酸菌、酵母菌或其他允许使用的菌种发酵后调配而成,酒精含量在1%(体积分数)以下的饮料。发酵饮料均含有大量的具有营养与保健作用的益生菌。但是目前针对薏仁米发酵饮料的成果还较少,薏仁米发酵饮料的口感较差,稳定性较差,无法满足消费者的需求。
发明内容
本发明的目的在于提供一种薏仁米发酵饮料,呈独特、柔和的薏仁米香,并辅以菊花、金银花、仙草的清香和红枣龙眼的甜香,无异味,酸甜适度,味美爽口,口感丰富,适合大众口味,质地均匀,无分层现象、稳定性好,具备消暑解渴的功效。
根据本发明实施例的一种薏仁米发酵饮料,该薏仁米发酵饮料包括以下重量份的原料:
在上述方案基础上,所述薏仁米发酵饮料还包括以下重量份的原料:红枣1-5份。
在上述方案基础上,所述薏仁米发酵饮料还包括以下重量份的原料:龙眼1-3份。
在上述方案基础上,所述薏仁米发酵饮料还包括以下重量份的原料:芦荟凝胶丁50-90份。
在上述方案基础上所述混合菌种包括酵母菌和乳酸菌,所述酵母菌包括汉逊德巴利酵母、马克斯克鲁酵母、乳酒假丝酵母、星形酵母、解脂复膜孢酵母、发酵毕赤氏酵母、粘红酵母中的一种或多种,所述乳酸菌包括嗜热链球菌、乳酸乳杆菌、德氏乳杆菌保加利亚亚种、瑞士乳杆菌、嗜酸乳杆菌、干酪乳杆菌中的一种或多种。
在上述方案基础上,所述酵母菌和乳酸菌的重量份比为4:6。
本发明还提供该薏仁米发酵饮料的制备方法,包括以下步骤:
步骤1:中草药提取液的制备,按重量份数配比取纯正、优质、无杂质的金银花、菊花、甘草、仙草用流动的清水清洗1-3遍,除去泥沙、混杂物,整理好后,用切片机切片,切片厚度1-5mm,切片按料水比1:10放入夹层锅中保温浸提,浸提温度75-85℃,浸提时间2-4h,浸提时不断搅拌,将浸提后的混合汁液经过120目筛过滤,滤出废渣,滤液再经双联过滤器精滤,得到中草药提取液备用;
步骤2:红枣龙眼汁的制备,按重量份数配比取干制的红枣与龙眼,清洗沥干后破碎并浸提、过滤,滤出废渣,滤液再经双联过滤器精滤,得到红枣龙眼汁备用;
步骤3:芦荟凝胶丁的制备,将芦荟叶清洗去皮,去皮后的叶肉,经切丁机切成5*5mm凝胶颗粒,95℃预煮20分钟,过滤得到芦荟凝胶丁备用;
步骤4:薏仁米糖化液化处理,按重量份数配比取薏仁米和纯净水,将淘洗过的薏仁米在28-32℃的条件下浸泡9-10h后,用纯净水与浸泡过的薏仁米进行磨浆得到薏仁米浆;在65-69℃下将薏仁米浆糊化0.8-1h,冷却至室温后将薏仁米浆加热至60-61℃并加入α-淀粉酶液化1-2h后再用离心分离机进行分离,得上清液;向上清液加入糖化酶,加热至63-65℃糖化3-4小时,得糖化液;
步骤5:接种发酵,按重量份数配比取全脂奶粉、混合菌种,将糖化液冷却至35-38℃,加入全脂奶粉搅拌均匀后,再加入混合菌种,搅拌均匀后置于发酵罐中,在35-38℃的温度下进行11-15h的无菌发酵;
步骤6:调配均质,将所得的发酵液中加入按重量份数配比的白砂糖、蜂蜜、柠檬酸、羧甲基纤维素钠、乙基麦芽酚,搅拌均匀后再加入步骤1中草药提取液、步骤2中红枣龙眼汁,再次混合搅拌均匀后用高压均质机进行均质,然后进行过滤,然后加入步骤3中芦荟凝胶丁;
步骤7:灭菌灌装,将过滤后的料液泵入高温瞬时杀菌器,在95℃条件下,杀菌10-15s,用耐热PET瓶热灌装并立即封口,用冷水阶段递冷到35-45℃。
进一步的,所述步骤6中均质过滤后加入芦荟凝胶丁的料液在脱气机中进行脱气处理,脱气机的中空度为0.05MPa。
薏仁米,含有蛋白质、脂肪、碳水化合物、粗纤维、矿物质钙、磷、铁、维生素B1、维生素B2、烟酸、淀粉、亮氨酸、精氨酸、赖氨酸、酪氨酸、脂肪酸、苡仁酯、苡仁油、谷甾醇、生物碱等营养成分及人体必需的八种氨基酸,味甘淡,微寒,有健脾、补肺、清热等功效;临床有祛风湿、强筋骨、补正气、利肠胃、利尿、消水肿等作用。
金银花,性寒,味甘,入肺、心、胃经,具有清热解毒、抗炎、补虚疗风的功效,主治胀满下疾、温病发热,热毒痈疡和肿瘤等症。其对于头昏头晕、口干作渴、多汗烦闷、肠炎、菌痢、麻疹、肺炎、乙脑、流脑、急性乳腺炎、败血症、阑尾炎、皮肤感染、痈疽疔疮、丹毒、腮腺炎、化脓性扁桃体炎等病症均有一定疗效。
菊花,性甘、微寒,具有散风热、平肝明目之功效,可扩张冠状动脉,增加血流量,降血压、扩张冠状动脉和抑菌,长期饮用能调节心肌功能、降低胆固醇,对冠心病,高血压,动脉硬化、血清胆固醇过高症都有很好的疗效。
仙草,又称凉粉草,全草含多糖,有消暑、清热、凉血、解毒功能。
本发明与现有技术相比具有的有益效果是:本发明的薏仁米发酵饮料呈独特、柔和的薏仁米香,并辅以菊花、金银花、仙草的清香和红枣龙眼的甜香,无异味,酸甜适度,味美爽口,口感丰富,适合大众口味,质地均匀,无分层现象、稳定性好,具备消暑解渴的功效。
具体实施方式
为能进一步了解本发明的特征、技术手段及所达到的具体功能,下面以具体实施方式对本发明做进一步详细描述。
实施例1
本实施例提供了一种薏仁米发酵饮料,该薏仁米发酵饮料包括以下重量份的原料:薏仁米1200份、全脂奶粉100份、金银花1份、菊花1份、甘草1份、仙草1份、白砂糖120份、蜂蜜10份、柠檬酸1份、α-淀粉酶1份、糖化酶1份、羧甲基纤维素钠0.1份、乙基麦芽酚0.01份、混合菌种5份、纯净水120份、红枣1份、龙眼1份、芦荟凝胶丁50-90份。
一种薏仁米发酵饮料的制备方法,包括以下步骤:
步骤1:中草药提取液的制备,按重量份数配比取纯正、优质、无杂质的金银花、菊花、甘草、仙草用流动的清水清洗1遍,除去泥沙、混杂物,整理好后,用切片机切片,切片厚度1mm,切片按料水比1:10放入夹层锅中保温浸提,浸提温度75℃,浸提时间2h,浸提时不断搅拌,将浸提后的混合汁液经过120目筛过滤,滤出废渣,滤液再经双联过滤器精滤,得到中草药提取液备用;
步骤2:红枣龙眼汁的制备,按重量份数配比取干制的红枣与龙眼,清洗沥干后破碎并浸提、过滤,滤出废渣,滤液再经双联过滤器精滤,得到红枣龙眼汁备用;
步骤3:芦荟凝胶丁的制备,将芦荟叶清洗去皮,去皮后的叶肉,经切丁机切成5*5mm凝胶颗粒,95℃预煮20分钟,过滤得到芦荟凝胶丁备用;
步骤4:薏仁米糖化液化处理,按重量份数配比取薏仁米和纯净水,将淘洗过的薏仁米在28℃的条件下浸泡9h后,用纯净水与浸泡过的薏仁米进行磨浆得到薏仁米浆;在65℃下将薏仁米浆糊化0.8h,冷却至室温后将薏仁米浆加热至60℃并加入α-淀粉酶液化1h后再用离心分离机进行分离,得上清液;向上清液加入糖化酶,加热至63℃糖化3小时,得糖化液;
步骤5:接种发酵,按重量份数配比取全脂奶粉、混合菌种,将糖化液冷却至35℃,加入全脂奶粉搅拌均匀后,再加入混合菌种,搅拌均匀后置于发酵罐中,在35℃的温度下进行11h的无菌发酵;
步骤6:调配均质,将所得的发酵液中加入按重量份数配比的白砂糖、蜂蜜、柠檬酸、羧甲基纤维素钠、乙基麦芽酚,搅拌均匀后再加入步骤1中草药提取液、步骤2中红枣龙眼汁,再次混合搅拌均匀后用高压均质机进行均质,然后进行过滤,然后加入步骤3中芦荟凝胶丁,均质过滤后加入芦荟凝胶丁的料液在脱气机中进行脱气处理,脱气机的中空度为0.05MPa;
步骤7:灭菌灌装,将过滤后的料液泵入高温瞬时杀菌器,在95℃条件下,杀菌10s,用耐热PET瓶热灌装并立即封口,用冷水阶段递冷到35℃。
实施例2
本实施例提供了一种薏仁米发酵饮料,该薏仁米发酵饮料包括以下重量份的原料:薏仁米1250份、全脂奶粉105份、金银花1.2份、菊花1.2份、甘草1-2份、仙草2份、白砂糖125份、蜂蜜11份、柠檬酸1.1份、α-淀粉酶1.1份、糖化酶1.1份、羧甲基纤维素钠0.2份、乙基麦芽酚0.02份、混合菌种6份、纯净水125份、红枣2份、龙眼1.5份、芦荟凝胶丁60份。
一种薏仁米发酵饮料的制备方法,包括以下步骤:
步骤1:中草药提取液的制备,按重量份数配比取纯正、优质、无杂质的金银花、菊花、甘草、仙草用流动的清水清洗1遍,除去泥沙、混杂物,整理好后,用切片机切片,切片厚度2mm,切片按料水比1:10放入夹层锅中保温浸提,浸提温度76℃,浸提时间2.5h,浸提时不断搅拌,将浸提后的混合汁液经过120目筛过滤,滤出废渣,滤液再经双联过滤器精滤,得到中草药提取液备用;
步骤2:红枣龙眼汁的制备,按重量份数配比取干制的红枣与龙眼,清洗沥干后破碎并浸提、过滤,滤出废渣,滤液再经双联过滤器精滤,得到红枣龙眼汁备用;
步骤3:芦荟凝胶丁的制备,将芦荟叶清洗去皮,去皮后的叶肉,经切丁机切成5*5mm凝胶颗粒,95℃预煮20分钟,过滤得到芦荟凝胶丁备用;
步骤4:薏仁米糖化液化处理,按重量份数配比取薏仁米和纯净水,将淘洗过的薏仁米在29℃的条件下浸泡9h后,用纯净水与浸泡过的薏仁米进行磨浆得到薏仁米浆;在66℃下将薏仁米浆糊化0.8h,冷却至室温后将薏仁米浆加热至60℃并加入α-淀粉酶液化1.1h后再用离心分离机进行分离,得上清液;向上清液加入糖化酶,加热至63℃糖化3小时,得糖化液;
步骤5:接种发酵,按重量份数配比取全脂奶粉、混合菌种,将糖化液冷却至36℃,加入全脂奶粉搅拌均匀后,再加入混合菌种,搅拌均匀后置于发酵罐中,在36℃的温度下进行12h的无菌发酵;
步骤6:调配均质,将所得的发酵液中加入按重量份数配比的白砂糖、蜂蜜、柠檬酸、羧甲基纤维素钠、乙基麦芽酚,搅拌均匀后再加入步骤1中草药提取液、步骤2中红枣龙眼汁,再次混合搅拌均匀后用高压均质机进行均质,然后进行过滤,然后加入步骤3中芦荟凝胶丁,均质过滤后加入芦荟凝胶丁的料液在脱气机中进行脱气处理,脱气机的中空度为0.05MPa;
步骤7:灭菌灌装,将过滤后的料液泵入高温瞬时杀菌器,在95℃条件下,杀菌11s,用耐热PET瓶热灌装并立即封口,用冷水阶段递冷到36℃。
实施例3
本实施例提供了一种薏仁米发酵饮料,该薏仁米发酵饮料包括以下重量份的原料:薏仁米1250份、全脂奶粉110份、金银花1.5份、菊花1.5份、甘草1.5份、仙草3份、白砂糖135份、蜂蜜15份、柠檬酸1.5份、α-淀粉酶1.5份、糖化酶1.5份、羧甲基纤维素钠0.3份、乙基麦芽酚0.03份、混合菌种7份、纯净水125份、红枣3份、龙眼2份、芦荟凝胶丁70份。
一种薏仁米发酵饮料的制备方法,包括以下步骤:
步骤1:中草药提取液的制备,按重量份数配比取纯正、优质、无杂质的金银花、菊花、甘草、仙草用流动的清水清洗2遍,除去泥沙、混杂物,整理好后,用切片机切片,切片厚度3mm,切片按料水比1:10放入夹层锅中保温浸提,浸提温度80℃,浸提时间3h,浸提时不断搅拌,将浸提后的混合汁液经过120目筛过滤,滤出废渣,滤液再经双联过滤器精滤,得到中草药提取液备用;
步骤2:红枣龙眼汁的制备,按重量份数配比取干制的红枣与龙眼,清洗沥干后破碎并浸提、过滤,滤出废渣,滤液再经双联过滤器精滤,得到红枣龙眼汁备用;
步骤3:芦荟凝胶丁的制备,将芦荟叶清洗去皮,去皮后的叶肉,经切丁机切成5*5mm凝胶颗粒,95℃预煮20分钟,过滤得到芦荟凝胶丁备用;
步骤4:薏仁米糖化液化处理,按重量份数配比取薏仁米和纯净水,将淘洗过的薏仁米在30℃的条件下浸泡9.5h后,用纯净水与浸泡过的薏仁米进行磨浆得到薏仁米浆;在67℃下将薏仁米浆糊化0.9h,冷却至室温后将薏仁米浆加热至61℃并加入α-淀粉酶液化1.5h后再用离心分离机进行分离,得上清液;向上清液加入糖化酶,加热至64℃糖化3.5小时,得糖化液;
步骤5:接种发酵,按重量份数配比取全脂奶粉、混合菌种,将糖化液冷却至36℃,加入全脂奶粉搅拌均匀后,再加入混合菌种,搅拌均匀后置于发酵罐中,在36℃的温度下进行13h的无菌发酵;
步骤6:调配均质,将所得的发酵液中加入按重量份数配比的白砂糖、蜂蜜、柠檬酸、羧甲基纤维素钠、乙基麦芽酚,搅拌均匀后再加入步骤1中草药提取液、步骤2中红枣龙眼汁,再次混合搅拌均匀后用高压均质机进行均质,然后进行过滤,然后加入步骤3中芦荟凝胶丁,均质过滤后加入芦荟凝胶丁的料液在脱气机中进行脱气处理,脱气机的中空度为0.05MPa;
步骤7:灭菌灌装,将过滤后的料液泵入高温瞬时杀菌器,在95℃条件下,杀菌13s,用耐热PET瓶热灌装并立即封口,用冷水阶段递冷到40℃。
实施例4
本实施例提供了一种薏仁米发酵饮料,该薏仁米发酵饮料包括以下重量份的原料:薏仁米1450份、全脂奶粉1118份、金银花1.8份、菊花1.8份、甘草1.8份、仙草4份、白砂糖145份、蜂蜜18份、柠檬酸1.8份、α-淀粉酶1.8份、糖化酶1.8份、羧甲基纤维素钠0.4份、乙基麦芽酚0.04份、混合菌种9份、纯净水145份、红枣4份、龙眼2.5份、芦荟凝胶丁80份。
一种薏仁米发酵饮料的制备方法,包括以下步骤:
步骤1:中草药提取液的制备,按重量份数配比取纯正、优质、无杂质的金银花、菊花、甘草、仙草用流动的清水清洗3遍,除去泥沙、混杂物,整理好后,用切片机切片,切片厚度4mm,切片按料水比1:10放入夹层锅中保温浸提,浸提温度84℃,浸提时间4h,浸提时不断搅拌,将浸提后的混合汁液经过120目筛过滤,滤出废渣,滤液再经双联过滤器精滤,得到中草药提取液备用;
步骤2:红枣龙眼汁的制备,按重量份数配比取干制的红枣与龙眼,清洗沥干后破碎并浸提、过滤,滤出废渣,滤液再经双联过滤器精滤,得到红枣龙眼汁备用;
步骤3:芦荟凝胶丁的制备,将芦荟叶清洗去皮,去皮后的叶肉,经切丁机切成5*5mm凝胶颗粒,95℃预煮20分钟,过滤得到芦荟凝胶丁备用;
步骤4:薏仁米糖化液化处理,按重量份数配比取薏仁米和纯净水,将淘洗过的薏仁米在31℃的条件下浸泡10h后,用纯净水与浸泡过的薏仁米进行磨浆得到薏仁米浆;在68℃下将薏仁米浆糊化1h,冷却至室温后将薏仁米浆加热至61℃并加入α-淀粉酶液化2h后再用离心分离机进行分离,得上清液;向上清液加入糖化酶,加热至64℃糖化4小时,得糖化液;
步骤5:接种发酵,按重量份数配比取全脂奶粉、混合菌种,将糖化液冷却至37℃,加入全脂奶粉搅拌均匀后,再加入混合菌种,搅拌均匀后置于发酵罐中,在37℃的温度下进行14h的无菌发酵;
步骤6:调配均质,将所得的发酵液中加入按重量份数配比的白砂糖、蜂蜜、柠檬酸、羧甲基纤维素钠、乙基麦芽酚,搅拌均匀后再加入步骤1中草药提取液、步骤2中红枣龙眼汁,再次混合搅拌均匀后用高压均质机进行均质,然后进行过滤,然后加入步骤3中芦荟凝胶丁,均质过滤后加入芦荟凝胶丁的料液在脱气机中进行脱气处理,脱气机的中空度为0.05MPa;
步骤7:灭菌灌装,将过滤后的料液泵入高温瞬时杀菌器,在95℃条件下,杀菌14s,用耐热PET瓶热灌装并立即封口,用冷水阶段递冷到44℃。
实施例5
本实施例提供了一种薏仁米发酵饮料,该薏仁米发酵饮料包括以下重量份的原料:薏仁米1500份、全脂奶粉120份、金银花2份、菊花2份、甘草2份、仙草5份、白砂糖150份、蜂蜜20份、柠檬酸2份、α-淀粉酶2份、糖化酶2份、羧甲基纤维素钠0.5份、乙基麦芽酚0.05份、混合菌种10份、纯净水150份、红枣5份、龙眼3份、芦荟凝胶丁90份。
一种薏仁米发酵饮料的制备方法,包括以下步骤:
步骤1:中草药提取液的制备,按重量份数配比取纯正、优质、无杂质的金银花、菊花、甘草、仙草用流动的清水清洗3遍,除去泥沙、混杂物,整理好后,用切片机切片,切片厚度5mm,切片按料水比1:10放入夹层锅中保温浸提,浸提温度85℃,浸提时间4h,浸提时不断搅拌,将浸提后的混合汁液经过120目筛过滤,滤出废渣,滤液再经双联过滤器精滤,得到中草药提取液备用;
步骤2:红枣龙眼汁的制备,按重量份数配比取干制的红枣与龙眼,清洗沥干后破碎并浸提、过滤,滤出废渣,滤液再经双联过滤器精滤,得到红枣龙眼汁备用;
步骤3:芦荟凝胶丁的制备,将芦荟叶清洗去皮,去皮后的叶肉,经切丁机切成5*5mm凝胶颗粒,95℃预煮20分钟,过滤得到芦荟凝胶丁备用;
步骤4:薏仁米糖化液化处理,按重量份数配比取薏仁米和纯净水,将淘洗过的薏仁米在32℃的条件下浸泡10h后,用纯净水与浸泡过的薏仁米进行磨浆得到薏仁米浆;在69℃下将薏仁米浆糊化1h,冷却至室温后将薏仁米浆加热至61℃并加入α-淀粉酶液化2h后再用离心分离机进行分离,得上清液;向上清液加入糖化酶,加热至65℃糖化4小时,得糖化液;
步骤5:接种发酵,按重量份数配比取全脂奶粉、混合菌种,将糖化液冷却至38℃,加入全脂奶粉搅拌均匀后,再加入混合菌种,搅拌均匀后置于发酵罐中,在38℃的温度下进行15h的无菌发酵;
步骤6:调配均质,将所得的发酵液中加入按重量份数配比的白砂糖、蜂蜜、柠檬酸、羧甲基纤维素钠、乙基麦芽酚,搅拌均匀后再加入步骤1中草药提取液、步骤2中红枣龙眼汁,再次混合搅拌均匀后用高压均质机进行均质,然后进行过滤,然后加入步骤3中芦荟凝胶丁,均质过滤后加入芦荟凝胶丁的料液在脱气机中进行脱气处理,脱气机的中空度为0.05MPa;
步骤7:灭菌灌装,将过滤后的料液泵入高温瞬时杀菌器,在95℃条件下,杀菌15s,用耐热PET瓶热灌装并立即封口,用冷水阶段递冷到45℃。
测试例
测试对象:400名参与测试人员,根据饮用不同米酒进行分组,分为两组,每组200人,测试时间为一个月,明天饮用一次,饮用市场上普通米酒的组别为对照组,饮用本发明的新型薏仁米酒的组别为测试组,测试完成进行问卷调差,结果分为4种:“非常好,口感舒适,强身健体”“好,口感还行”“一般,没什么感觉”“差,口感不行,喝不下去”。
测试结果:见下表。
单位(人) | 非常好 | 好 | 一般 | 差 |
对比组 | 67 | 60 | 70 | 3 |
测试组 | 109 | 66 | 23 | 2 |
由上述测试结果可知:本发明的一种新型薏仁米酒酒饮用口感好,营养价值高,得到了大部分人的喜爱,口感丰富有层次感,酒味适中老少皆宜。
本发明未详述之处,均为本领域技术人员的公知技术。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种薏仁米发酵饮料,其特征在于,该薏仁米发酵饮料包括以下重量份的原料:
2.根据权利要求1所述的一种薏仁米发酵饮料,其特征在于,所述薏仁米发酵饮料还包括以下重量份的原料:红枣1-5份。
3.根据权利要求1所述的一种薏仁米发酵饮料,其特征在于,所述薏仁米发酵饮料还包括以下重量份的原料:龙眼1-3份。
4.根据权利要求1所述的一种薏仁米发酵饮料,其特征在于,所述薏仁米发酵饮料还包括以下重量份的原料:芦荟凝胶丁50-90份。
5.根据权利要求1所述的一种薏仁米发酵饮料,其特征在于,所述混合菌种包括酵母菌和乳酸菌,所述酵母菌包括汉逊德巴利酵母、马克斯克鲁酵母、乳酒假丝酵母、星形酵母、解脂复膜孢酵母、发酵毕赤氏酵母、粘红酵母中的一种或多种,所述乳酸菌包括嗜热链球菌、乳酸乳杆菌、德氏乳杆菌保加利亚亚种、瑞士乳杆菌、嗜酸乳杆菌、干酪乳杆菌中的一种或多种。
6.根据权利要求5所述的一种薏仁米发酵饮料,其特征在于,所述酵母菌和乳酸菌的重量份比为4:6。
7.根据权利要求1-6中任一项所述的一种薏仁米发酵饮料的制备方法,其特征在于,包括以下步骤:
步骤1:中草药提取液的制备,按重量份数配比取纯正、优质、无杂质的金银花、菊花、甘草、仙草用流动的清水清洗1-3遍,除去泥沙、混杂物,整理好后,用切片机切片,切片厚度1-5mm,切片按料水比1:10放入夹层锅中保温浸提,浸提温度75-85℃,浸提时间2-4h,浸提时不断搅拌,将浸提后的混合汁液经过120目筛过滤,滤出废渣,滤液再经双联过滤器精滤,得到中草药提取液备用;
步骤2:红枣龙眼汁的制备,按重量份数配比取干制的红枣与龙眼,清洗沥干后破碎并浸提、过滤,滤出废渣,滤液再经双联过滤器精滤,得到红枣龙眼汁备用;
步骤3:芦荟凝胶丁的制备,将芦荟叶清洗去皮,去皮后的叶肉,经切丁机切成5*5mm凝胶颗粒,95℃预煮20分钟,过滤得到芦荟凝胶丁备用;
步骤4:薏仁米糖化液化处理,按重量份数配比取薏仁米和纯净水,将淘洗过的薏仁米在28-32℃的条件下浸泡9-10h后,用纯净水与浸泡过的薏仁米进行磨浆得到薏仁米浆;在65-69℃下将薏仁米浆糊化0.8-1h,冷却至室温后将薏仁米浆加热至60-61℃并加入α-淀粉酶液化1-2h后再用离心分离机进行分离,得上清液;向上清液加入糖化酶,加热至63-65℃糖化3-4小时,得糖化液;
步骤5:接种发酵,按重量份数配比取全脂奶粉、混合菌种,将糖化液冷却至35-38℃,加入全脂奶粉搅拌均匀后,再加入混合菌种,搅拌均匀后置于发酵罐中,在35-38℃的温度下进行11-15h的无菌发酵;
步骤6:调配均质,将所得的发酵液中加入按重量份数配比的白砂糖、蜂蜜、柠檬酸、羧甲基纤维素钠、乙基麦芽酚,搅拌均匀后再加入步骤1中草药提取液、步骤2中红枣龙眼汁,再次混合搅拌均匀后用高压均质机进行均质,然后进行过滤,然后加入步骤3中芦荟凝胶丁;
步骤7:灭菌灌装,将过滤后的料液泵入高温瞬时杀菌器,在95℃条件下,杀菌10-15s,用耐热PET瓶热灌装并立即封口,用冷水阶段递冷到35-45℃。
8.根据权利要求7所述的一种薏仁米发酵饮料的制备方法,其特征在于,所述步骤6中均质过滤后加入芦荟凝胶丁的料液在脱气机中进行脱气处理,脱气机的中空度为0.05MPa。
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