CN107912662A - 一种南瓜淮山复合饮料及其制备方法 - Google Patents
一种南瓜淮山复合饮料及其制备方法 Download PDFInfo
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开一种南瓜淮山复合饮料及其制备方法,属于果蔬汁饮料制造技术领域。该饮料由以下重量份数的原料制成:南瓜粉5~8份、淮山粉4~8份、玉米粉1~2份、异麦芽酮糖醇3~6份、山梨糖醇2~5份、复合稳定剂0.3~0.6份和凉开水70~85份;所述的复合稳定剂由卡拉胶、黄原胶、羧甲基纤维素钠组成,重量份数为:卡拉胶0.1~0.2份、黄原胶0.05~0.1份和羧甲基纤维素钠0.15~0.3份。所述制备方法的工艺流程为将原料经溶解、熬煮、自然冷却、细磨、糊化、定容调配、冷却、均质、超高温杀菌、无菌灌装和成品包装入库。本发明解决了南瓜和淮山原料的季节问题,减少了原料的预处理程序。
Description
技术领域
本发明涉及果蔬汁饮料制造技术领域,具体是一种南瓜淮山复合饮料及其制备方法。
背景技术
南瓜,含有多种对人体有益的多糖类、类胡萝卜素、钙钾钠等多种微量元素、氨基酸和活性蛋白以及脂类物质成分。还含有维生素和果胶,果胶有很好的吸附性,能粘结和消除体内细菌毒素和其他有害物质,如重金属中的铅、汞和放射性元素,能起到解毒作用。南瓜所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化。南瓜含有丰富的钴,钴能活跃人体的新陈代谢,促进造血功能,并参与人体内维生素B12的合成,是人体胰岛细胞所必需的微量元素,对防治糖尿病、降低血糖有特殊的疗效。其丰富营养物质不仅在食用价值上不可忽视,而且又有着很好的食疗功用。
淮山又名山药,富含有大量蛋白质、糖类、维生素、葡萄糖、粗蛋白氨基酸、胆汁碱、尿囊素、及碘、钙、铁、磷等人体不可缺少的无机盐和微量元素等营养成分。能补脾胃,生津液养肺,补肾涩精,同时有保健和养颜的功效,主要活性成分为黏蛋白、氨基酸、尿囊素、淀粉酶及钾、钠、钙、镁等微量元素,含有大量的黏蛋白是山药的主要特点之一,黏蛋白主要是一种多糖蛋白质的混合物,对人体具备特别的保健作用,能让血管保持弹性和畅通,防止动脉粥样硬化过早产生。
目前,人们一般食用南瓜、淮山的方式将南瓜和淮山配合烹饪出各类养生食疗的菜品,如南瓜炒淮山,南瓜淮山羹等。或是将南瓜与淮山按适当比例进行混合,并添加适当的辅料物质,制成复合果蔬汁饮料,如发明专利申请号为201610413222.5,名称为一种南瓜山药复合饮料;又如申请号为2015103644151,名称为能增强人体免疫力口感又好的淮山南瓜玉米保健食品。大体使用新鲜的原料进行制备,但两者成熟的季节不同,南瓜成熟的季节在秋季,在我国西南地方的气候,农历八月到九月也是收获期。而淮山一般在冬春季节长成采挖,因此在同一季节并不能获得新鲜的两种原料,因原料的季节性,食用鲜食原料增加了原料的保藏难点、对原料的预处理步骤有较多要求以及营养成分及安全问题,这成为了限制果蔬汁饮料制品进一步发展的一大难题。
发明内容
本发明所要解决的技术问题是:解决果蔬汁饮料中原料的季节性问题,获得一种营养价值高、营养丰富的果蔬汁饮料,提供一种不受南瓜淮山的季节性影响,营养价值高,品质和口感好,保质期较长的南瓜淮山复合饮料及其制备方法。为实现本发明目的所使用的技术方案为:
一种南瓜淮山复合饮料,由以下重量份数的原料制成:南瓜粉5~8份、淮山粉4~8份、玉米粉1~2份、异麦芽酮糖醇3~6份、山梨糖醇2~5份、复合稳定剂0.3~0.6份和凉开水70~85份;所述的复合稳定剂由卡拉胶、黄原胶、羧甲基纤维素钠组成,重量份数为:卡拉胶0.1~0.2份、黄原胶0.05~0.1份和羧甲基纤维素钠0.15~0.3份。
所述的南瓜粉、淮山粉、玉米粉的干粉水分含量不超过5 %。
所述制备方法的工艺流程为将原料经溶解、熬煮、自然冷却、细磨、糊化、定容调配、冷却、均质、超高温杀菌、无菌灌装、成品包装入库和检验出厂;
所述的熬煮是将玉米粉用饮用水溶解进行熬煮后,再加入南瓜粉、淮山粉一起熬煮;
所述的糊化是将物料在95~100℃下糊化后,加入复合稳定剂混合均匀;
所述定容调配是将糊化的物料中加入异麦芽酮糖醇、山梨糖醇后,再加入凉开水将物料定容。
所述的熬煮是将玉米粉用10~15倍饮用水溶解后加热煮沸,小火熬煮15~20分钟后,加入南瓜粉、淮山粉混合继续小火煎煮5~10分钟。
所述的细磨是将熬煮的物料自然冷却至70~75℃,用胶体磨细磨1次以上。
所述的糊化是将细磨的物料在温度为95~100℃保温10~15分钟,接着加入复合稳定剂混合,继续以96~98℃保温8~10分钟。
所述的定容调配是将糊化结束后物料加入异麦芽酮糖醇、山梨糖醇混合10~15分钟,再加入凉开水进行定容调配。
所述的冷却、均质是将定容调配的物料冷却至70~75℃后,在25~30Mpa压力下均质5~15分钟。
所述的超高温杀菌是将冷却、均质后的物料在温度为137~140℃的条件下杀菌6~10秒。
本发明突出的实质性特点和显著的进步是:
(1)本发明使用南瓜粉、淮山粉和玉米粉进行加工成南瓜淮山复合饮料,解决了南瓜和淮山原料的季节问题,减少了原料的预处理程序。添加玉米粉可以改善口感的同时,可以加深产品黄色色度,增强产品感官色泽。本发明采用异麦芽酮糖醇和山梨糖醇代替白砂糖或蔗糖作为甜味剂,有更好的保健作用,又可以给血糖高的人食用。本发明制成的成品符合“果蔬汁类及其饮料”国家标准(GB/T31121-2014)要求,而且保质期达到12个月以上,为特色农产品产业化生产提供有利条件。
(2)南瓜和淮山具有保健功能的低糖果蔬,再结合异麦芽酮糖醇和山梨糖醇代替白砂糖作为甜味剂作糖酸的调配,异麦芽酮糖醇国外称益寿糖,是近年来国际上新兴的功能性食用糖醇,是一种理想的代糖品。其独特的理化性质、生理功能和食用安全性已经实验充分证实,被美国FDA给予食品安全最高等级“GRAS(公认安全)”,对其每日摄入量不作限制。在欧美等发达国家,已占据无糖食品所使用甜味剂50%以上市场。因此在饮料中添加既可利用南瓜和淮山的保健功能,又可利用该糖的低糖、增值双歧因子和低能量特性,生产低糖型果蔬汁饮料,可让产品达到更好的保健作用。
(3)此外,南瓜和淮山鲜原料都富含淀粉,淀粉类饮料在分放置过程中由于淀粉老化引起遇冷后会发生沉淀分层现象,加工过程中较大的瓜肉微粒也会导致分层现象的产生,用单一稳定剂不能解决稳定性问题,本发明以南瓜粉、淮山粉和玉米粉加工方法及复合稳定剂两方面开展研究以解决饮料的分层问题,使其可以上时间保存,而又不会使饮料产生沉淀分层的问题。
具体实施方式
下面结合实施例对本发明方案做进一步详细描述,下述说明仅是为了解释本发明,并不对其内容进行限定。
实施例1:原料:南瓜粉5kg、淮山粉4kg、玉米粉1kg、异麦芽酮糖醇3kg、山梨糖醇2kg、凉开水70kg、卡拉胶0.1kg、黄原胶0.05kg和羧甲基纤维素钠0.15kg。其具体制备方法如下:
(1)熬煮:将玉米粉用10kg饮用水溶解后加热煮沸,小火熬煮15分钟后,加入南瓜粉、淮山粉混合继续小火煎煮5分钟。
(2)细磨:将熬煮的物料自然冷却至70℃,用胶体磨细磨1次。
(3)糊化:将细磨的物料在温度为100℃保温10分钟,接着加入复合稳定剂混合,继续以96℃保温10分钟。 (4)定容调配:将糊化结束后物料加入异麦芽酮糖醇、山梨糖醇混合15分钟,再加入凉开水进行定容调配。 (5)冷却、均质:将定容调配的物料冷却至75℃后,在30Mpa压力下均质5分钟。 (6)超高温杀菌:将冷却、均质后的物料在温度为140℃的条件下杀菌6秒。
(7)包装入库:将超高温杀菌后的物料包装入库,制得成品。
实施例2:原料:南瓜粉8kg、淮山粉8kg、玉米粉2kg、异麦芽酮糖醇6kg、山梨糖醇5kg、凉开水85kg、卡拉胶0.2kg、黄原胶0.1kg和羧甲基纤维素钠0.3kg。其具体制备方法如下:
(1)熬煮:将玉米粉用30kg饮用水溶解后加热煮沸,小火熬煮20分钟后,加入南瓜粉、淮山粉混合继续小火煎煮10分钟。
(2)细磨:将熬煮的物料自然冷却至75℃,用胶体磨细磨2次。
(3)糊化:将细磨的物料在温度为95℃保温115分钟,接着加入复合稳定剂混合,继续以98℃保温8分钟。 (4)定容调配:将糊化结束后物料加入异麦芽酮糖醇、山梨糖醇混合10分钟,再加入凉开水进行定容调配。 (5)冷却、均质:将定容调配的物料冷却至70℃后,在25Mpa压力下均质15分钟。 (6)超高温杀菌:将冷却、均质后的物料在温度为137℃的条件下杀菌10秒。
(7)包装入库:将超高温杀菌后的物料包装入库,制得成品。
实施例3:原料:南瓜粉6kg、淮山粉5kg、玉米粉1.5kg、异麦芽酮糖醇4kg、山梨糖醇3kg、凉开水80kg、卡拉胶0.15kg、黄原胶0.08kg和羧甲基纤维素钠0.2kg。其具体制备方法如下:
(1)熬煮:将玉米粉用20kg饮用水溶解后加热煮沸,小火熬煮18分钟后,加入南瓜粉、淮山粉混合继续小火煎煮8分钟。
(2)细磨:将熬煮的物料自然冷却至73℃,用胶体磨细磨5次。
(3)糊化:将细磨的物料在温度为97℃保温12分钟,接着加入复合稳定剂混合,继续以97℃保温9分钟。 (4)定容调配:将糊化结束后物料加入异麦芽酮糖醇、山梨糖醇混合125分钟,再加入凉开水进行定容调配。 (5)冷却、均质:将定容调配的物料冷却至73℃后,在27Mpa压力下均质10分钟。 (6)超高温杀菌:将冷却、均质后的物料在温度为138℃的条件下杀菌8秒。
(7)包装入库:将超高温杀菌后的物料包装入库,制得成品。
实施例4:原料:南瓜粉7kg、淮山粉6kg、玉米粉2kg、异麦芽酮糖醇5kg、山梨糖醇4kg、凉开水75kg、卡拉胶0.2kg、黄原胶0.06kg和羧甲基纤维素钠0.25kg。其具体制备方法如下:
(1)熬煮:将玉米粉用25kg饮用水溶解后加热煮沸,小火熬煮16分钟后,加入南瓜粉、淮山粉混合继续小火煎煮7分钟。
(2)细磨:将熬煮的物料自然冷却至74℃,用胶体磨细磨3次。
(3)糊化:将细磨的物料在温度为98℃保温14分钟,接着加入复合稳定剂混合,继续以97℃保温9分钟。 (4)定容调配:将糊化结束后物料加入异麦芽酮糖醇、山梨糖醇混合12分钟,再加入凉开水进行定容调配。 (5)冷却、均质:将定容调配的物料冷却至74℃后,在26Mpa压力下均质8分钟。 (6)超高温杀菌:将冷却、均质后的物料在温度为139℃的条件下杀菌9秒。
(7)包装入库:将超高温杀菌后的物料包装入库,制得成品。
以上所述仅为本发明的优选实施例,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内所作的任何修改、等同替换、改进等,均应包含在本发明的包含范围之内。
Claims (9)
1.一种南瓜淮山复合饮料,其特征在于,由以下重量份数的原料制成:南瓜粉5~8份、淮山粉4~8份、玉米粉1~2份、异麦芽酮糖醇3~6份、山梨糖醇2~5份、复合稳定剂0.3~0.6份和凉开水70~85份;所述的复合稳定剂由卡拉胶、黄原胶、羧甲基纤维素钠组成,重量份数为:卡拉胶0.1~0.2份、黄原胶0.05~0.1份和羧甲基纤维素钠0.15~0.3份。
2.根据权利要求1所述的南瓜淮山复合饮料,其特征在于,所述的南瓜粉、淮山粉、玉米粉的干粉水分含量不超过5 %。
3.根据权利要求1或2所述南瓜淮山复合饮料的制备方法,其特征在于,所述制备方法的工艺流程为将原料经溶解、熬煮、自然冷却、细磨、糊化、定容调配、冷却、均质、超高温杀菌、无菌灌装和成品包装入库;
所述的熬煮是将玉米粉用饮用水溶解进行熬煮后,再加入南瓜粉、淮山粉一起熬煮;
所述的糊化是将物料在95~100℃下糊化后,加入复合稳定剂混合均匀;
所述定容调配是将糊化的物料中加入异麦芽酮糖醇、山梨糖醇后,再加入凉开水将物料定容。
4.根据权利要求3所述南瓜淮山复合饮料的制备方法,其特征在于,所述的熬煮是将玉米粉用10~15倍饮用水溶解后加热煮沸,小火熬煮15~20分钟后,加入南瓜粉、淮山粉混合继续小火煎煮5~10分钟。
5.根据权利要求3所述南瓜淮山复合饮料的制备方法,其特征在于,所述的细磨是将熬煮的物料自然冷却至70~75℃,用胶体磨细磨1次以上。
6.根据权利要求3所述南瓜淮山复合饮料的制备方法,其特征在于,所述的糊化是将细磨的物料在温度为95~100℃保温10~15分钟,接着加入复合稳定剂混合,继续以96~98℃保温8~10分钟。
7.根据权利要求3所述南瓜淮山复合饮料的制备方法,其特征在于,所述的定容调配是将糊化结束后物料加入异麦芽酮糖醇、山梨糖醇混合10~15分钟,再加入凉开水进行定容调配。
8.根据权利要求3所述南瓜淮山复合饮料的制备方法,其特征在于,所述的冷却、均质是将定容调配的物料冷却至70~75℃后,在25~30Mpa压力下均质5~15分钟。
9.根据权利要求3所述南瓜淮山复合饮料的制备方法,其特征在于,所述的超高温杀菌是将冷却、均质后的物料在温度为137~140℃的条件下杀菌6~10秒。
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