CN107897591A - 一种黑果枸杞饮料及其制备方法 - Google Patents
一种黑果枸杞饮料及其制备方法 Download PDFInfo
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- CN107897591A CN107897591A CN201711161993.0A CN201711161993A CN107897591A CN 107897591 A CN107897591 A CN 107897591A CN 201711161993 A CN201711161993 A CN 201711161993A CN 107897591 A CN107897591 A CN 107897591A
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- fructus lycii
- black fruit
- fruit fructus
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Abstract
本发明涉及一种黑果枸杞饮料,其组成成分及重量份数如下:黑果枸杞干果1~5份;浓缩果汁1~5份;糖料5~12份;酸味剂0.5~2份;复配稳定剂0.05~0.3份;复配护色剂0.01~0.06份;处理水75.64~92.44份。本发明以黑果枸杞干果为主要原料,通过复合护色剂和其他组分的合理配伍和协同作用,有效地保留了黑果枸杞中的花青素、原花青素、氨基酸、多糖、蛋白质、维生素和矿物质等营养成分,产品色泽为深紫红色,具有浓郁的黑果枸杞独特风味,澄清饮料的状态和浑浊饮料浓厚的口感,酸甜适口,富含花青素,具有防治糖尿病,增进视力,改善皮肤,预防癌症,增强人的免疫力、美容、抗氧化等功效。
Description
技术领域
本发明属于食品加工制造技术领域,尤其是一种黑果枸杞饮料及其制备方法。
背景技术
黑果枸杞(Lycium ruthenicum Murr.)为茄科(Solanceae)枸杞属(Lycium L.)多年生灌木,是我国西北地区特有的野生植物品种,在我国宁夏、青海、新疆、内蒙古、甘肃和西藏等地皆有零星分布。黑果枸杞成熟浆果中富含花色苷,味甘、性平,含有丰富的蛋白质、矿物质、微量元素、生物碱、VC、B1、B2、钙、镁、铜、锌、锰、铁、铅、镍、镉、钴、铬、钾、钠等各种营养成分。属于典型的天然花色苷类植物色素资源。与红枸杞相比,其维生素、矿物质等营养成分含量更丰富,尤其含有的花色苷,药用和保健价值非常高,被誉为“软黄金”。
黑果枸杞(Lycium ruthenicum Murr.)其果实呈紫黑色,为药食两用藏药(藏语称“旁那摘吾”),藏医常用于“心热病”的防治。现代药理学研究表明其色素有抗氧化、降血脂、抗动脉粥样硬化、耐缺氧和抗疲劳、增强免疫力等活性,毒理学研究表明其色素属实际无毒物质,因此在开发功能性食品方面有巨大潜力。
现代医学及营养学表明,黑果枸杞具有有别于红果枸杞独特的功效成分—花色苷类色素,花色苷类(Anthocyanin)物质是自然界分布最广泛的水溶性植物色素之一,广泛存在于植物的花和果实中,属酚类化合物中的类黄酮。具有抗氧化、抑菌、抗病毒及预防心脑血管疾病等生理功能和药理活性具有较好的食用安全性,同时具有良好的抗氧化、降血脂功效,成为目前天然产物、有机化学和生物化学研究的热点和焦点之一。但除了花色苷外,还含有其他多酚、黄酮、甜菜碱、多糖、糖蛋白及脂肪酸等。其功效作用及营养价值,特别是其抗氧化及防治心脑血管疾病的功效,已被社会公众所认同和接受,并成为枸杞育种及药效研究领域的热点之一。
目前,99%的黑果枸杞以干果销售进入流通渠道,深加工产品数量少而且科技含量低,企业规模偏小、技术含量低、工艺流程落后。与类似浆果蓝莓等相比较,黑果枸杞产品附加值低,缺乏市场竟争力。
因此需要加快黑果枸杞深加工方面的关键技术引进、提高自主创新能力,在黑果枸杞深加工产品的品种和技术开发上获得新的突破和发展。提高枸杞深加工加工技术水平,扩大枸杞加工用量,充分发挥黑果枸杞药食同源的功效,提高广大人民群众的健康水平。
我国的饮料和饮料行业一直保持着稳定的增长势头,并且行业占整个饮料市场的比重增长明显提高,在我国饮料市场持续保持高速增长的环境下,饮料和该行业发展前景非常乐观。
因此将黑果枸杞进行饮料深加工顺应了行业势头,同时产品富含花青素,满足了人们对于饮料的营养功能价值的要求。因此,黑果枸杞饮品具有广阔的市场发展前景。
通过检索,发现如下几篇与本发明申请相关的专利公开文献:
1.一种黑果枸杞果汁饮料及其制备方法(CN 104621652 A),本发明及一种黑果枸杞果汁饮料及其制备方法,目的在于为黑果枸杞的综合利用提供一套完善的技术方案,极大的提高了黑果枸杞的利用率。它由如下组分按质量分数组成黑果枸杞果汁50%~70%,复合胶0.3%~0.7%,柠檬酸0.1%~0.3%,CMC-Na0.1%~0.5%,蔗糖8%~12%进行调配。余量为水。其制备方法包括挑选、清洗、浸泡、打浆、浸提、均质、膜滤、灭菌、冷却和罐装十二个步骤。产品最终色泽为紫红色,具有黑果枸杞独特风味,有效保留了黑果枸杞中氨基酸、多糖、蛋白质、维生素和矿物质等营养成分,口感醇厚,具有滋补肝肾、益精明目和养血、增强人们的免疫力、美容、抗氧化的功效。
2.一种黑枸杞饮料及其制备方法(CN 103960727 A),本发明涉及一种以黑果枸杞干果粉为主要原料配置而成的饮料及其制备方法。该饮料按质量百分比计的原料组成为:黑果枸杞干粉0.1%~7%,瓜尔胶0.05%~3%,赤藓糖醇3%~15%,甜菊糖0.006%~0.6%,柠檬酸0.01%~0.8%,柠檬酸钠0.01%~0.4%,茶多酚0.01%~1.5%,余量为水。本发明采用黑枸杞干果粉为原料制备得到饮料,通过各种组分的合理配伍和协同作用,产品色泽为紫红,具有黑枸杞的独特风味,无涩味,口感醇厚具有滋阴补肾、益精明目和养血、增强人们的免疫力、美容、抗氧化、延缓衰老和抗疲劳降血压降血糖的功效。
3.一种黑枸杞饮料加工方法(CN 105533327 A),本发明涉及一种黑枸杞加工方法,具体为一种黑枸杞饮料加工方法。其特征包括原料。100~120份黑枸杞、10~20份五味子、15~20份酸枣、20~30份罗布麻、30~40份黄岑、16~25份丹皮、40~50份菊花、25~35份茉莉花,黑枸杞破碎,压榨得到果汁,再将果汁兑入10倍的水,再加入五味子、酸枣、罗布麻、黄岑、丹皮、菊花、茉莉花,浸泡48小时得到浸泡液,再按黑果枸杞浸泡液50%,柠檬酸0.1%,CMC-Na0.1%,复合胶0.3%,蔗糖8%,余量用水补足比例混合得到黑果枸杞果汁饮料产品。对于上火症状和高血压症状有明显的抑制和治疗效果。
4.一种黑果枸杞饮料及其制备方法(CN 105029624 A),本发明涉及一种黑枸杞饮料及其制备方法。其特征在于,其原料组成为:黑果枸杞提取物、葡萄籽提取物、云芝提取物、糖浆和纯净水,其中黑果枸杞提取物、葡萄籽提取物、云芝提取物的重量配比为5%~10%;5%~10%;5%~10%。本发明通过将均具有抗氧化功能的黑果枸杞提取物、葡萄籽提取物、云芝提取物组合使用,产生优异的抗氧化作用,同时,本发明的黑果枸杞饮料制备方法工艺简单,易于操作,有利于实现工业化生产加工。
通过对比,第一篇专利公开文献在浸泡打浆时没有进行任何护色措施,花青素在此过程中极易分解,本专利在浸提时加入复配护色剂,减缓其分解,保护了花青素。第二篇专利公开文献中将黑果枸杞干果粉碎成干粉,过筛,此过程增加了黑枸杞与空气接触面积,不利于花青素稳定性。本专利申请把黑果枸杞粉碎,然后通过浸提方式处理,既增加了花青素的溶解面积又不至于与空气接触面积过大。第三篇专利公开文献黑果枸杞破碎压榨得果汁加水浸泡48h,浸泡时间过长,并且没有护色措施,花青素在水相体系中不稳定。本专利申请在浸泡3.5~4.5h,并且加入复配护色剂,保护了花青素减缓其分解。第四篇专利公开文献主成分为黑果枸杞提取物,所用提取剂为乙醇水溶液存在安全隐患,本专利申请为加入复配护色剂的水溶液,安全更有保证,同时保护花青素,减缓其氧化分解。
故通过对比,本发明专利申请与上述专利公开文献存在本质不同。
发明内容
本发明的目的在于克服现有技术的不足之处,提供一种黑果枸杞饮料及其制备方法,该饮料该饮料富含多种营养成分和透亮的视觉感,能够满足现代消费人群的多重需求,该制备方法操作方便、简单,可以工业化生产。
本发明解决其技术问题是采取以下技术方案实现的:
一种黑果枸杞饮料,其组成成分及重量份数如下:
而且,所述浓缩果汁为浓缩苹果汁、柠檬汁、枸杞汁、葡萄汁、胡萝卜汁、红枣浓缩汁中的一种或两种。
而且,所述糖料为白砂糖、果糖、果葡糖浆、葡萄糖、异麦芽酮糖中的一种或两种以上的混合物。
而且,所述酸味剂为柠檬酸、苹果酸、酒石酸或乳酸。
而且,所述复配稳定剂为羧甲基纤维素钠、黄原胶、卡拉胶、海藻酸钠、结冷胶中的一种或两种以上的混合物。
而且,所述复配护色剂为迷迭香、单宁酸、茶多酚、VC、VC-Na中的两种或者三种组合的混合物。
而且,所述处理水符合饮料用水要求。
一种如上所述的黑果枸杞饮料的制备方法,步骤如下:
⑴黑果枸杞浸提液的制备
①破碎:将黑果枸杞干果粉碎过20~40目筛,备用;
②浸提:将破碎的黑果枸杞干果与处理水按照1:5~1:10的质量比例混合,再加入复配护色剂和酸味剂,在35~40℃条件下恒温水浴3~5h,得浸提液;
③过滤:将浸提液经400~1000目滤布过滤,得滤液,用处理水将滤液补充至原体积,即得黑果枸杞浸提液,备用;
⑵稳定剂处理
将复配稳定剂和糖料混合后,加入20~25份处理水,于60℃~80℃下不停搅拌使其充分溶解,得胶液;
⑶调配
将黑果枸杞浸提液、胶液混合搅拌均匀,复配浓缩果汁,用余下的处理水进行定容,得混合液;
⑷杀菌
将调配后的黑果枸杞复合饮料进行热杀菌,杀菌温度为100~135℃,热处理时间为5s~30min;
⑸灌装
采用热灌装、密封,密封温度不低于85℃,然后冷却;
⑹检验:饮料状态均匀,呈透亮的深紫红色,即得黑果枸杞饮料成品。
而且,所述步骤⑴②中35~40℃条件下恒温水浴3.5~4.5h;所述步骤⑴③中浸提液经400~600目滤布过滤。
本发明取得的优点和积极效果是:
1、本发明黑果枸杞饮料将黑果枸杞作为主要特色成分,不添加任何色素和香精,呈现黑果枸杞本色,并且最大限的保留了黑果枸杞风味;同时黑果枸杞具有防治糖尿病,增进视力,改善皮肤,预防癌症的作用,浓缩果汁香甜可口,使得该产品既有功能性因子提供有效活性成分促进人体健康的作用,同时具备澄清饮料的透亮又有浊汁饮料浓厚的口感,可满足现代消费人群的多重需求;另外,本发明黑果枸杞饮料富含花青素,口感酸甜解渴,黑果枸杞风味浓郁,具有抗氧化,提高人体免疫力等保健功效,是一款集健康营养和美观为一体的新口味饮料。
2、本发明饮料以黑果枸杞为主要原料,辅以浓缩果汁,考虑温度、pH等影响因素最佳组成配方制成的黑果枸杞饮料,不仅呈现黑果枸杞本身颜色,且保留黑果枸杞风味,该饮料紫红透亮,色泽鲜明,口感酸甜解渴,具有黑果枸杞特有的香气成分;在常温下贮藏6个月无明显的色泽变化及沉淀产生。
3、本发明的黑果枸杞浸提液提取时加入复配护色剂,使得黑果枸杞浸提液中抗氧化成分含量高,即黑果枸杞花色苷提取率高,充分保留了黑果枸杞所含营养成分。
4、本发明以黑果枸杞干果为主要原料,通过复合护色剂和其他组分的合理配伍和协同作用,有效地保留了黑果枸杞中的花青素、原花青素、氨基酸、多糖、蛋白质、维生素和矿物质等营养成分,产品色泽为深紫红色,具有浓郁的黑果枸杞独特风味,澄清饮料的状态和浑浊饮料浓厚的口感,酸甜适口,富含花青素,具有防治糖尿病,增进视力,改善皮肤,预防癌症,增强人的免疫力、美容、抗氧化等功效。
5、本发明饮料的制备方法操作方便、简单,可以工业化生产。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售食品级产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
本发明中所使用到的水均符合饮料用水要求。
实施例1
一种黑果枸杞饮料,其组成成分及重量份数如下:
其中:黑果枸杞浸提液按如下方式得到:
将黑果枸杞干果粉碎过40目筛,备用。
将破碎的黑果枸杞干果与处理水按照1:5的质量比例混合,加入复配护色剂和柠檬酸,在35℃条件下恒温水浴浸提4h,得浸提液。
将浸提液经600目滤布过滤,得滤液,用处理水将滤液补充至原体积,即得黑果枸杞浸提液,备用。
其中,所述复配稳定剂为羧甲基纤维素钠和黄原胶,二者的质量比为1:1。
其中,所述复配护色剂为茶多酚和单宁酸,二者的质量比为1:1。
上述黑果枸杞饮料的制备方法,步骤如下:
(1)溶胶:将复配稳定剂和糖料混合后,加入20份处理水,于65℃下不停搅拌使其充分溶解,得胶液;
(2)调配:将黑果枸杞浸提液和胶液混合搅拌均匀,复配浓缩红枣汁,用余下的41.93份处理水定容,得混合液;
(3)杀菌:将黑果枸杞饮料于100℃恒温杀菌20min;
(4)灌装:采用热灌装、密封,密封温度不低于85℃,然后冷却;
(5)检验:饮料状态均匀,呈透亮的深紫红色。
实施例2
一种黑果枸杞饮料,其组成成分及重量份数如下:
其中:黑果枸杞浸提液按如下方式得到:
将黑果枸杞干果粉碎过30目筛,备用。
将破碎的黑果枸杞干果与处理水按照1:10的质量比例混合,加入复配护色剂和苹果酸,在40℃条件下恒温水浴3.5h,得浸提液;
将浸提液经600目滤布过滤,得滤液,用处理水将滤液补充至原体积,即得黑果枸杞浸提液,备用。
其中,所述复配稳定剂为羧甲基纤维素钠和结冷胶,二者的质量比为1:1。
其中,所述复配护色剂为VC和迷迭香,二者的质量比为1:1。
上述黑果枸杞饮料的制备方法,步骤如下:
(1)溶胶:将复配稳定剂和糖料混合后,加入25份处理水,于65℃下不停搅拌使其充分溶解,得胶液;
(2)调配:将黑果枸杞浸提液和胶液混合搅拌均匀,复配浓缩苹果汁,用余下的30.91份处理水定容,得混合液;
(3)杀菌:将黑果枸杞饮料于125℃恒温杀菌10s;
(4)灌装:采用热灌装、密封,密封温度不低于85℃,然后冷却;
(5)检验:饮料状态均匀,呈透亮的深紫红色。
实施例3
一种黑果枸杞饮料,其组成成分及重量份数如下:
较优地,所述浓缩果汁为浓缩苹果汁、柠檬汁、枸杞汁、葡萄汁、胡萝卜汁、红枣浓缩汁中的一种或两种。
较优地,所述糖料为白砂糖、果糖、果葡糖浆、葡萄糖、异麦芽酮糖中的一种或两种以上的混合物。
较优地,所述酸味剂为柠檬酸、苹果酸、酒石酸或乳酸。
较优地,所述复配稳定剂为羧甲基纤维素钠、黄原胶、卡拉胶、海藻酸钠、结冷胶中的一种或两种以上的混合物。
较优地,所述复配护色剂为迷迭香、单宁酸、茶多酚、VC、VC-Na中的两种或者三种组合的混合物。
较优地,所述处理水符合饮料用水要求。
如上所述的黑果枸杞饮料的制备方法,步骤如下:
⑴黑果枸杞浸提液的制备
①破碎:将黑果枸杞干果粉碎过20~40目筛,备用;
②浸提:将破碎的黑果枸杞干果与处理水按照1:5~1:10的质量比例混合,再加入复配护色剂和酸味剂,在35~40℃条件下恒温水浴3.5~4.5h,得浸提液;
③过滤:将浸提液经400~1000目滤布过滤,得滤液,用处理水将滤液补充至原体积,即得黑果枸杞浸提液,备用;
⑵稳定剂处理
将复配稳定剂和糖料混合后,加入20~25份处理水,于60℃~80℃下不停搅拌使其充分溶解,得胶液;
⑶调配
将黑果枸杞浸提液、胶液混合搅拌均,复配浓缩果汁,用余下的处理水进行定容,得混合液;
⑷杀菌
将调配后的黑果枸杞复合饮料进行热杀菌,杀菌温度为100~135℃,热处理时间为5s~30min;
⑸灌装
采用热灌装、密封,密封温度不低于85℃,然后冷却;
⑹检验:饮料状态均匀,呈透亮的深紫红色,即得黑果枸杞饮料成品。
Claims (9)
1.一种黑果枸杞饮料,其特征在于:其组成成分及重量份数如下:
2.根据权利要求1所述的黑果枸杞饮料,其特征在于:所述浓缩果汁为浓缩苹果汁、柠檬汁、枸杞汁、葡萄汁、胡萝卜汁、红枣浓缩汁中的一种或两种。
3.根据权利要求1所述的黑果枸杞饮料,其特征在于:所述糖料为白砂糖、果糖、果葡糖浆、葡萄糖、异麦芽酮糖中的一种或两种以上的混合物。
4.根据权利要求1所述的黑果枸杞饮料,其特征在于:所述酸味剂为柠檬酸、苹果酸、酒石酸或乳酸。
5.根据权利要求1所述的黑果枸杞饮料,其特征在于:所述复配稳定剂为羧甲基纤维素钠、黄原胶、卡拉胶、海藻酸钠、结冷胶中的一种或两种以上的混合物。
6.根据权利要求1所述的黑果枸杞饮料,其特征在于:所述复配护色剂为迷迭香、单宁酸、茶多酚、VC、VC-Na中的两种或者三种组合的混合物。
7.根据权利要求1所述的黑果枸杞饮料,其特征在于:所述处理水符合饮料用水要求。
8.一种如权利要求1至7任一项所述的黑果枸杞饮料的制备方法,其特征在于:步骤如下:
⑴黑果枸杞浸提液的制备
①破碎:将黑果枸杞干果粉碎过20~40目筛,备用;
②浸提:将破碎的黑果枸杞干果与处理水按照1:5~1:10的质量比例混合,再加入复配护色剂和酸味剂,在35~40℃条件下恒温水浴3~5h,得浸提液;
③过滤:将浸提液经400~1000目滤布过滤,得滤液,用处理水将滤液补充至原体积,即得黑果枸杞浸提液,备用;
⑵稳定剂处理
将复配稳定剂和糖料混合后,加入20~25份处理水,于60℃~80℃下不停搅拌使其充分溶解,得胶液;
⑶调配
将黑果枸杞浸提液、胶液混合搅拌均匀,复配浓缩果汁,用余下的处理水进行定容,得混合液;
⑷杀菌
将调配后的黑果枸杞复合饮料进行热杀菌,杀菌温度为100~135℃,热处理时间为5s~30min;
⑸灌装
采用热灌装、密封,密封温度不低于85℃,然后冷却;
⑹检验:饮料状态均匀,呈透亮的深紫红色,即得黑果枸杞饮料成品。
9.根据权利要求8所述的黑果枸杞饮料的制备方法,其特征在于:所述步骤⑴②中35~40℃条件下恒温水浴3.5~4.5h;所述步骤⑴③中浸提液经400~600目滤布过滤。
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