CN107467445A - 一种燕麦饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品加工技术领域,具体涉及一种燕麦饮料的制备方法。一种燕麦饮料的制备方法,包括如下步骤:1)原料处理;2)蒸煮;3)粉碎;4)调浆;5)糊化;6)酶解;7)灭酶;8)过滤;9)调配;10)灭菌;11)无菌灌装。本发明工艺简单、方便操作,高压蒸煮和粉碎工序使得产品的提汁率大大提高,生产成本低,产品的稳定性好,有效期长。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种燕麦饮料的制备方法。
背景技术
燕麦是一种重要的粮饲药兼用作物,其营养价值在所有谷物中居首位。燕麦对预防肥胖症、糖尿病等疾病有很重要的作用,随着对其保健功能的不断认识,我国燕麦的消费量呈逐年上升趋势,由于燕麦自身特性的限制,市场上燕麦食品品种单一,不能满足消费者旺盛的需求。
将燕麦加工成饮料不仅可以丰富市场上燕麦食品品种,而且可以方便人们食用,同时能满足人们对于食品营养与保健的要求。目前对于燕麦饮料制作工艺的报道,主要包括磨浆和酶解两种工艺,优点是工艺简单、方便操作,缺点是产品的提汁率低,且由于燕麦饮料以淀粉体系为主,还有其他一些小分子糖类、蛋白质、脂类等物质,在贮藏过程中易发生蛋白质沉淀、脂肪上浮和淀粉老化等变化,缩短产品的保质期。
发明内容
本发明提供一种燕麦饮料的制备方法通过以下方式实现:
一种燕麦饮料的制备方法,包括如下步骤:
1)原料处理:去除燕麦中的砂石、燕麦壳,清洗并滤干备用;
2)蒸煮:进行121℃,20min的高压蒸煮;
高压蒸煮主要是灭酶,使燕麦中的脂肪酶,过氧化氢酶等失去活性,防止燕麦产品储存时发生变味、变色等不良现象。
3)粉碎:将处理过的燕麦放入高速万能粉碎机粉碎3-5遍,过60目筛网,得到燕麦粉;
粉碎得到粒度较细且均匀的燕麦粉,便于调浆和糊化,同时提高原料的利用率。
4)调浆:在燕麦粉中加入水,搅拌均匀即得燕麦浆液;
5)糊化:向调好燕麦浆液中放入85℃恒温水浴锅中进行糊化30min,糊化过程不断地搅拌,避免糊化不均匀,部分变质等现象;
6)酶解:向糊化好的燕麦浆液中添加大麦芽进行酶解;
大麦芽中含有各种酶类可以使糊化的燕麦淀粉水解成葡萄糖、麦芽糖、糊精等一些还原糖,因此可以提高燕麦饮料的稳定性。在燕麦饮料的生产中,大多利用淀粉酶进行酶解,利用大麦芽代替淀粉酶制备燕麦饮料可以节约酶成本约70%,可以有效的降低生产成本。
7)灭酶:酶解后进行沸水浴灭酶10min,冷却至室温待用;
8)过滤:采用两次过滤,粗滤120目筛,精滤过250目筛;
9)调配:加入木糖醇、红枣香精、魔芋精粉、CMC-Na、蔗糖脂肪酸酯进行调配即得燕麦饮料;
木糖醇可作为糖尿病人安全的甜味剂、营养补充剂和辅助治疗剂;木糖醇能促进肝糖元合成,血糖不会上升,对肝病患者有改善肝功能和抗脂肪肝的作用;木糖醇的防龋齿特性在所有的甜味剂中效果最好;木糖醇为人体提供能量,合成糖元,减少脂肪和肝组织中的蛋白质的消耗,使肝脏受到保护和修复,减少人体内有害酮体的产生,不会因食用而为发胖忧虑。
但木糖醇是属于偏凉性的,如同海鲜、绿豆之类的食物,它不易被胃酶分解而直接进入肠道,过量后,对胃肠有一定刺激,可能引起腹部不适、胀气、肠鸣。而且由于木糖醇在肠道内吸收率不到20%,容易在肠壁积累,易造成渗透性腹泻。过量食用木糖醇会使血脂升高。
燕麦富含膳食纤维,能促进肠胃蠕动,利于排便,热量低,升糖指数低,降脂降糖,但是由于燕麦营养丰富,但不容易消化,摄入过多有可能造成胃痉挛或者腹部胀气。因此在燕麦饮料中加入木糖醇作为甜味剂,在改善产品的口感的同时,两者还有很好的协同作用,可以改善长期食用本品可能引起的肠胃问题。
CMC-Na是由天然纤维素通过羧甲基化衍生而来,属于阴离子型的纤维素胶,分子链比较柔软,其水溶性较好,保水性强,在燕麦饮料中使用可以和酪蛋白身上的正电荷反应形成亲水性物质,且可使粒子和料液之间的密度差值缩小,以防止颗粒之间发生聚合,从而使产品保持稳定,此外CMC-Na对温度变化较稳定,耐高温,应用于饮料中不会产生胶质感,反而使饮料爽滑可口。
魔芋精粉的主要成分是魔芋葡甘聚糖,属非离子型的水溶性大分子多糖类,是迄今为止所发现的粘度最高的植物类水溶性胶,吸水膨胀形成粘稠性的凝胶,可与蛋白、淀粉形成牢固的混合体系。
燕麦饮料含淀粉较多,贮藏中易发生淀粉老化、脂肪上浮等不良现象,为延缓淀粉老化,延长贮存期,需要添加一定量的乳化剂。蔗糖脂肪酸酯属于常用的乳化剂之一,蔗糖脂肪酸酯属于水包油型乳化剂,由于燕麦饮料为水包油性,选择蔗糖脂肪酸酯作为乳化剂可与直链淀粉形成稳定复合物组织了直链淀粉的溶出,进而防止淀粉间再结晶。此外,蔗糖脂肪酸酯还可以吸附在淀粉粒上,降低其吸水溶胀能力,进而延缓淀粉老化;对于支链淀粉则是通过氢键作用来延缓其老化。
10)灭菌:采用68-80℃下巴氏杀菌30min;
11)无菌灌装。
进一步的,步骤2)中高压蒸煮的压力条件为0.15Mpa。
进一步的,步骤4)中燕麦粉和水的比例为1:5-1:25。
进一步的,步骤4)中燕麦粉和水的比例最佳为1:15。
进一步的,步骤6)中添加的大麦芽和燕麦粉的质量比为9%。
进一步的,步骤6)中酶解条件为PH值为6.0,酶解时间为40min,酶解温度为60℃。
进一步的,步骤9)中木糖醇的添加量为1.6g/100mL,红枣香精的添加量为8μL/100mL。
进一步的,步骤9)中魔芋精粉的添加量为0.2%,CMC-Na的添加量为0.1%,蔗糖脂肪酸酯的添加量为0.1%。
当魔芋精粉的添加量为0.2%,CMC-Na的添加量为0.1%,蔗糖脂肪酸酯的添加量为0.1%时,燕麦饮料的离心沉淀率为2.5%,稳定系数可达0.95。
本发明的有益效果是:
1)本发明工艺简单、方便操作,高压蒸煮和粉碎工序使得产品的提汁率大大提高;利用大麦芽代替淀粉酶制备燕麦饮料可以节约酶成本约70%,可以有效的降低生产成本;
2)以木糖醇为甜味剂,红枣香精为风味助剂对燕麦饮料进行调配使得产品口感更佳,同时木糖醇和燕麦还有很好的协同作用,两者混合可以改善长期食用本品可能引起的肠胃问题;
3)以魔芋精粉和CMC-Na作为稳定剂,以蔗糖脂肪酸酯为乳化剂,有效预防产品的稳定性问题,延长产品有效期,使得燕麦饮料的离心沉淀率为2.5%,稳定系数可达0.95。
具体实施方式
以下具体实施例对本发明作进一步阐述,但不作为对本发明的限定。
实施例1
一种燕麦饮料的制备方法,包括如下步骤:
1)原料处理:去除燕麦中的砂石、燕麦壳,清洗并滤干备用;
2)蒸煮:进行121℃,20min的高压蒸煮,压力条件为0.15Mpa;
3)粉碎:将处理过的燕麦放入高速万能粉碎机粉碎3遍,过60目筛网,得到燕麦粉;
4)调浆:在燕麦粉中加入水,燕麦粉和水的比例为1:5,搅拌均匀即得燕麦浆液;
5)糊化:向调好燕麦浆液中放入85℃恒温水浴锅中进行糊化30min,糊化过程不断地搅拌;
6)酶解:向糊化好的燕麦浆液中添加大麦芽进行酶解,大麦芽的添加量为燕麦粉质量的9%,酶解PH值为6.0,酶解时间为40min,酶解温度为60℃;
7)灭酶:酶解后进行沸水浴灭酶10min,冷却至室温待用;
8)过滤:采用两次过滤,粗滤120目筛,精滤过250目筛;
9)调配:加入木糖醇、红枣香精、魔芋精粉、CMC-Na、蔗糖脂肪酸酯进行调配即得燕麦饮料;木糖醇的添加量为1.6g/100mL,红枣香精的添加量为8μL/100mL;魔芋精粉的添加量为0.2%,CMC-Na的添加量为0.1%,蔗糖脂肪酸酯的添加量为0.1%;
10)灭菌:采用68℃下巴氏杀菌30min;
11)无菌灌装。
实施例2
一种燕麦饮料的制备方法,包括如下步骤:
1)原料处理:去除燕麦中的砂石、燕麦壳,清洗并滤干备用;
2)蒸煮:进行121℃,20min的高压蒸煮,压力条件为0.15Mpa;
3)粉碎:将处理过的燕麦放入高速万能粉碎机粉碎5遍,过60目筛网,得到燕麦粉;
4)调浆:在燕麦粉中加入水,燕麦粉和水的比例为1:25,搅拌均匀即得燕麦浆液;
5)糊化:向调好燕麦浆液中放入85℃恒温水浴锅中进行糊化30min,糊化过程不断地搅拌;
6)酶解:向糊化好的燕麦浆液中添加大麦芽进行酶解,大麦芽的添加量为燕麦粉质量的9%,酶解PH值为6.0,酶解时间为40min,酶解温度为60℃;
7)灭酶:酶解后进行沸水浴灭酶10min,冷却至室温待用;
8)过滤:采用两次过滤,粗滤120目筛,精滤过250目筛;
9)调配:加入木糖醇、红枣香精、魔芋精粉、CMC-Na、蔗糖脂肪酸酯进行调配即得燕麦饮料;木糖醇的添加量为1.6g/100mL,红枣香精的添加量为8μL/100mL;魔芋精粉的添加量为0.2%,CMC-Na的添加量为0.1%,蔗糖脂肪酸酯的添加量为0.1%;
10)灭菌:采用80℃下巴氏杀菌30min;
11)无菌灌装。
实施例3
一种燕麦饮料的制备方法,包括如下步骤:
1)原料处理:去除燕麦中的砂石、燕麦壳,清洗并滤干备用;
2)蒸煮:进行121℃,20min的高压蒸煮,压力条件为0.15Mpa;
3)粉碎:将处理过的燕麦放入高速万能粉碎机粉碎4遍,过60目筛网,得到燕麦粉;
4)调浆:在燕麦粉中加入水,燕麦粉和水的比例为1:15,搅拌均匀即得燕麦浆液;
5)糊化:向调好燕麦浆液中放入85℃恒温水浴锅中进行糊化30min,糊化过程不断地搅拌;
6)酶解:向糊化好的燕麦浆液中添加大麦芽进行酶解,大麦芽的添加量为燕麦粉质量的9%,酶解PH值为6.0,酶解时间为40min,酶解温度为60℃;
7)灭酶:酶解后进行沸水浴灭酶10min,冷却至室温待用;
8)过滤:采用两次过滤,粗滤120目筛,精滤过250目筛;
9)调配:加入木糖醇、红枣香精、魔芋精粉、CMC-Na、蔗糖脂肪酸酯进行调配即得燕麦饮料;木糖醇的添加量为1.6g/100mL,红枣香精的添加量为8μL/100mL;魔芋精粉的添加量为0.2%,CMC-Na的添加量为0.1%,蔗糖脂肪酸酯的添加量为0.1%;
10)灭菌:采用75℃下巴氏杀菌30min;
11)无菌灌装。
Claims (8)
1.一种燕麦饮料的制备方法,其特征在于,包括如下步骤:
1)原料处理:去除燕麦中的砂石、燕麦壳,清洗并滤干备用;
2)蒸煮:进行121℃,20min的高压蒸煮;
3)粉碎:将处理过的燕麦放入高速万能粉碎机粉碎3-5遍,过60目筛网,得到燕麦粉;
4)调浆:在燕麦粉中加入水,搅拌均匀即得燕麦浆液;
5)糊化:向调好燕麦浆液中放入85℃恒温水浴锅中进行糊化30min,糊化过程不断地搅拌;
6)酶解:向糊化好的燕麦浆液中添加大麦芽进行酶解;
7)灭酶:酶解后进行沸水浴灭酶10min,冷却至室温待用;
8)过滤:采用两次过滤,粗滤120目筛,精滤过250目筛;
9)调配:加入木糖醇、红枣香精、魔芋精粉、CMC-Na、蔗糖脂肪酸酯进行调配即得燕麦饮料;
10)灭菌:采用68-80℃下巴氏杀菌30min;
11)无菌灌装。
2.根据权利要求1所述的燕麦饮料的制备方法,其特征在于,步骤2)中高压蒸煮的压力条件为0.15Mpa。
3.根据权利要求1所述的燕麦饮料的制备方法,其特征在于,步骤4)中燕麦粉和水的比例为1:5-1:25。
4.根据权利要求1所述的燕麦饮料的制备方法,其特征在于,步骤骤4)中燕麦粉和水的比例最佳为1:15。
5.根据权利要求1所述的燕麦饮料的制备方法,其特征在于,步骤6)中添加的大麦芽和燕麦粉的质量比为9%。
6.根据权利要求1所述的燕麦饮料的制备方法,其特征在于,步骤6)中酶解条件为PH值为6.0,酶解时间为40min,酶解温度为60℃。
7.根据权利要求1所述的燕麦饮料的制备方法,其特征在于,步骤9)中木糖醇的添加量为1.6g/100mL,红枣香精的添加量为8μL/100mL。
8.根据权利要求1所述的燕麦饮料的制备方法,其特征在于,步骤9)中魔芋精粉的添加量为0.2%,CMC-Na的添加量为0.1%,蔗糖脂肪酸酯的添加量为0.1%。
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CN110419653A (zh) * | 2019-08-30 | 2019-11-08 | 北京农学院 | 一种燕麦苗猕猴桃饮料及其制备方法 |
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CN110419653A (zh) * | 2019-08-30 | 2019-11-08 | 北京农学院 | 一种燕麦苗猕猴桃饮料及其制备方法 |
CN110604242A (zh) * | 2019-10-18 | 2019-12-24 | 云南省农业科学院农产品加工研究所 | 一种燕麦青稞复合谷物饮料的制备方法 |
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