CN108175011A - 一种双剂型蕨麻复合饮料主剂及其制备方法 - Google Patents
一种双剂型蕨麻复合饮料主剂及其制备方法 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
- A23L2/04—Extraction of 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明涉及一种双剂型蕨麻复合饮料主剂,所述双剂型蕨麻复合饮料主剂由主料剂和副料剂组成,其组分成分及重量份数分别为:主料剂:蕨麻原汁60~90份;复配果汁3~8份;副料剂:甜味剂4~8份;酸味剂0.1~0.8份;复配稳定剂0.05~0.3份;所述主料剂与副料剂的重量比为1:1。本发明双剂型蕨麻复合饮料主剂不仅具有蕨麻特特有的风味、口感,且兼顾口味与功效的特点,同时可均衡原料的质量差异,保证蕨麻复合饮料质量的稳定,该饮料主剂成品不仅具有蕨麻与复配果汁的风味、营养和功能,改善风味、强化了功能,获得了口味与功能兼顾的效果,而且具有品质稳定的特点。
Description
技术领域
本发明属于食品技术领域,尤其是一种双剂型蕨麻复合饮料主剂及其制备方法。
背景技术
蕨麻生长于青藏高原,是青藏高原一种特有的野生经济植物,可以应用于食品、医药、饲料等行业,是广大消费者喜爱的纯天然的绿色食品、药品和保健品,同时蕨麻的相关产品也是运动、航天、军用、郊游、提高免疫力的必备品,具有很高的经济价值。
蕨麻又名人参果,是蔷薇科委陵菜属植物鹅绒委陵菜的干燥块根,生长于青藏高原,是青藏高原一种特有的野生经济植物。其含有黄酮类化合物、鞣质、蕨麻多糖、蕨麻素、维生素A、维生素B1、维生素B2、维生素C、维生素E、维生素F、甙类等。
蕨麻中的蕨麻素具有一定的肝脏解毒作用;蕨麻多糖具有抗氧化作用,同时对集体的非特异性免疫和细胞免疫功能具有增强作用,具备抗肿瘤的特性;蕨麻中所含的蕨麻正丁醇对心肌细胞损伤具有一定的保护作用;同时蕨麻具有抗缺氧作用、抗寒冷及抗疲劳作用。
目前对蕨麻饮料及饮料主剂的开发很少,市场上鲜有相关产品。
发明内容
本发明的目的在于克服现有技术的不足之处,填补市场上蕨麻产品的空缺,提供一种双剂型蕨麻复合饮料主剂及其制备方法,该饮料主剂成品不仅具有蕨麻与复配果汁的风味、营养和功能,而且具有品质稳定的特点。
本发明是通过以下技术方案来实现的:
一种双剂型蕨麻复合饮料主剂,所述双剂型蕨麻复合饮料主剂由主料剂和副料剂组成,其组分成分及重量份数分别为:
主料剂:
蕨麻原汁 60~90份;
复配果汁 3~8份;
副料剂:
甜味剂 4~8份;
酸味剂 0.1~0.8份;
复配稳定剂 0.05~0.3份;
所述主料剂与副料剂的重量比为1:1,所述主料剂、副料剂在仓储、运输、上架时为分别独立包装,在食用时混合即可。
而且,所述复配果汁为浓缩柠檬汁、枸杞汁、葡萄汁、胡萝卜汁、红枣浓缩汁中的两种或两种以上的混合汁。
而且,所述蕨麻原汁的制备步骤如下:
⑴原料处理:称取蕨麻,清洗干净,按照蕨麻:水的质量比例为1:5~1:20的比例向蕨麻中加入水,所述水符合饮料用水要求,进行浸泡复水,浸泡时间为10h~16h;
⑵磨浆离心:将浸泡复水后的蕨麻进行打浆,打浆10min,打浆后离心10min,转速4000r/min,取其上清液,即得蕨麻原汁。
而且,所述主料剂的制备步骤如下:
⑴主料剂复配:
按照蕨麻原汁60~90份,复配果汁3~8份的比例将蕨麻原汁、复配果汁混合均匀;
⑵主料剂浓缩:
将混合后的物料进行浓缩,获得浓缩度为3~10倍的浓缩物,即得双剂型蕨麻复合饮料主剂的主料剂。
而且,所述浓缩为减压浓缩、常压浓缩或冷冻浓缩。
而且,所述酸味剂为柠檬酸、柠檬酸钠、苹果酸、酒石酸或乳酸。
而且,所述甜味剂为白砂糖、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,所述复配稳定剂为羧甲基纤维素钠、结冷胶、黄原胶、海藻酸钠、卡拉胶和海藻酸钠丙二醇酯中的二种或两种以上的混合物。
而且,所述副料剂制备步骤如下:
⑴副料剂用原料处理
将合格的甜味剂、酸味剂及增稠稳定剂粉碎细微化,过80目筛子;
⑵副料剂复合
按甜味剂4~8份、酸味剂0.1~0.8份、复配稳定剂0.05~0.3份的配比混合均匀,即得双剂型蕨麻复合饮料的副料剂。
如上所述的双剂型蕨麻复合饮料主剂的制备方法,步骤如下:
⑴主料剂的制备:
①主料剂复配:
按照蕨麻原汁60~90份,复配果汁3~8份的比例将蕨麻原汁、复配果汁混合均匀;
②主料剂浓缩:
将混合后的物料进行浓缩,获得浓缩度为3~10倍的浓缩物,即得双剂型蕨麻复合饮料主剂的主料剂;
⑵副料剂的制备:
①副料剂用原料处理
将合格的甜味剂、酸味剂及稳定剂粉碎细微化,过80目筛子;
②副料剂复合
按甜味剂4~8份、酸味剂0.1~0.8份、复配增稠剂0.05~0.3份的配比混合均匀,即得双剂型蕨麻复合饮料副料剂;
在食用时,将主料剂、副料剂混合均匀,即得双剂型蕨麻复合饮料主剂。
本发明取得的有益效果和优点是:
1、本发明双剂型蕨麻复合饮料主剂是根据蕨麻复合功能饮料主剂的主要组成性质与特点分为主料剂、副料剂两部分:主料剂是以蕨麻为主要原料,通过磨浆离心、复配、浓缩、杀菌制成;副料剂以多种调味剂、稳定剂合理混配而成。采用A、B复合主剂模式,保证饮料主剂成分保存过程中的稳定性,延长主剂的保存期;用本饮料主剂加工的蕨麻复合饮料不仅具有蕨麻独特的风味、口感,且兼顾口味与功效的特点,同时可均衡原料的质量差异,保证蕨麻复合饮料质量的稳定,该饮料主剂成品不仅具有蕨麻与复配果汁的风味、营养和功能,改善风味、强化了功能,获得了口味与功能兼顾的效果,而且具有品质稳定的特点。
2、本发明双剂型蕨麻复合饮料主剂根据主要组成成分的性质分为主料剂及副料剂两部分分别包装,提高了饮料主剂的品质及保存期。
3、本发明双剂型蕨麻复合饮料主剂,采用磨浆分离的方法制备原汁,显著提高了蕨麻中活性物质与功能性物质提取得率。
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。
本发明制备方法中所使用到的水均符合饮料用水要求。
实施例1
一种双剂型蕨麻复合饮料主剂,所述双剂型蕨麻复合饮料主剂由主料剂和副料剂组成,其组分成分及重量分别为:
(以1000kg成品为例):
该双剂型蕨麻复合饮料主剂的组分及重量如下:
主料剂:
蕨麻原汁 800kg;
苹果汁 50kg;
副料剂:
该双剂型蕨麻复合饮料主剂及其制备方法是:
①双剂型蕨麻复合饮料主剂的主料剂:
称量干燥的蕨麻7.5kg,将蕨麻清洗干净,将其与与蕨麻质量比例成1:10的处理水在室温下进行浸泡,浸泡时间为14h。
将浸泡好的蕨麻及其浸泡液、处理水870L进行打浆,打浆10min,打浆后离心10min,转速4000r/min,打浆后离心取其上清液,得800kg蕨麻原汁。
向上述蕨麻原汁中加入50kg浓缩苹果汁,混合均匀;
将混合后的物料进行浓缩,获得浓缩度为4倍的浓缩物,即得双剂型蕨麻复合饮料主剂的主料剂。
②双剂型蕨麻复合饮料主剂的副料剂:
双剂型蕨麻复合饮料的副料剂以柠檬酸钠、白砂糖、羧甲基纤维素钠或海藻酸钠丙二醇酯为主。
双剂型蕨麻复合饮料主剂的副料剂为白砂糖6.5kg、柠檬酸钠0.5kg、羧甲基纤维素钠0.1kg、海藻酸钠丙二醇酯0.15kg。
所述副料剂制备步骤如下:
⑴副料剂用原料处理
将合格的甜味剂、酸味剂及增稠稳定剂粉碎细微化,过80目筛子;
⑵副料剂复合
将柠檬酸钠、白砂糖、羧甲基纤维素钠或海藻酸钠丙二醇酯按配比混合均匀,即得双剂型蕨麻复合饮料的副料剂。
所述主料剂与副料剂的重量比为1:1,所述主料剂、副料剂在仓储、运输、上架时为分别独立包装,在使用(食用)时混合即可。
本发明中主料剂与副料剂在仓储、运输、上架时为分别包装,在时混合。
实施例2
一种双剂型蕨麻复合饮料主剂,所述双剂型蕨麻复合饮料主剂由主料剂和副料剂组成,其组分成分及重量份数分别为:
主料剂:
蕨麻原汁 60~90份;
复配果汁 3~8份;
副料剂:
甜味剂 4~8份;
酸味剂 0.1~0.8份;
复配稳定剂 0.05~0.3份;
如上所述的双剂型蕨麻复合饮料主剂的制备方法,步骤如下:
⑴主料剂的制备:
①主料剂复配:
按照蕨麻原汁60~90份,复配果汁3~8份的比例将蕨麻原汁、复配果汁混合均匀;
②主料剂浓缩:
将混合后的物料进行浓缩,获得浓缩度为3~10倍的浓缩物,即得双剂型蕨麻复合饮料主剂的主料剂;
⑵副料剂的制备:
①副料剂用原料处理
将合格的甜味剂、酸味剂及稳定剂粉碎细微化,过80目筛子;
②副料剂复合
按甜味剂4~8份、酸味剂0.1~0.8份、复配增稠剂0.05~0.3份的配比混合均匀,即得双剂型蕨麻复合饮料副料剂;
在食用时,将主料剂、副料剂混合均匀,即得双剂型蕨麻复合饮料主剂。
实施例3
一种双剂型蕨麻复合饮料主剂,所述双剂型蕨麻复合饮料主剂由主料剂和副料剂组成,其组分成分及重量份数分别为:
主料剂:
蕨麻原汁 60~90份;
复配果汁 3~8份;
副料剂:
甜味剂 4~8份;
酸味剂 0.1~0.8份;
复配稳定剂 0.05~0.3份;
所述主料剂与副料剂的重量比为1:1,所述主料剂、副料剂在仓储、运输、上架时为分别独立包装,在食用时混合即可。
进一步地,所述复配果汁为浓缩柠檬汁、枸杞汁、葡萄汁、胡萝卜汁、红枣浓缩汁中的两种或两种以上的混合汁。
进一步地,所述蕨麻原汁的制备步骤如下:
⑴原料处理:称取蕨麻,清洗干净,按照蕨麻:水的质量比例为1:5~1:20的比例向蕨麻中加入水,进行浸泡复水,浸泡时间为10h~16h;
⑵磨浆离心:将浸泡复水后的蕨麻进行打浆,打浆10min,打浆后离心10min,转速4000r/min,取其上清液,即得蕨麻原汁。
进一步地,所述主料剂的制备步骤如下:
⑴主料剂复配:
按照蕨麻原汁60~90份,复配果汁3~8份的比例将蕨麻原汁、复配果汁混合均匀;
⑵主料剂浓缩:
将混合后的物料进行浓缩,获得浓缩度为3~10倍的浓缩物,即得双剂型蕨麻复合饮料主剂的主料剂。
进一步地,所述浓缩为减压浓缩、常压浓缩或冷冻浓缩。
进一步地,所述酸味剂为柠檬酸、柠檬酸钠、苹果酸、酒石酸或乳酸。
进一步地,所述甜味剂为白砂糖、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。
进一步地,所述复配稳定剂为羧甲基纤维素钠、结冷胶、黄原胶、海藻酸钠、卡拉胶和海藻酸钠丙二醇酯中的二种或两种以上的混合物。
进一步地,所述副料剂制备步骤如下:
⑴副料剂用原料处理
将合格的甜味剂、酸味剂及增稠稳定剂粉碎细微化,过80目筛子;
⑵副料剂复合
按甜味剂4~8份、酸味剂0.1~0.8份、复配稳定剂0.05~0.3份的配比混合均匀,即得双剂型蕨麻复合饮料的副料剂。
如上所述的双剂型蕨麻复合饮料主剂的制备方法同实施例2。
Claims (10)
1.一种双剂型蕨麻复合饮料主剂,其特征在于:所述双剂型蕨麻复合饮料主剂由主料剂和副料剂组成,其组分成分及重量份数分别为:
主料剂:
蕨麻原汁 60~90份;
复配果汁 3~8份;
副料剂:
甜味剂 4~8份;
酸味剂 0.1~0.8份;
复配稳定剂 0.05~0.3份;
所述主料剂与副料剂的重量比为1:1,所述主料剂、副料剂在仓储、运输、上架时为分别独立包装,在食用时混合即可。
2.根据权利要求1所述的双剂型蕨麻复合饮料主剂,其特征在于:所述复配果汁为浓缩柠檬汁、枸杞汁、葡萄汁、胡萝卜汁、红枣浓缩汁中的两种或两种以上的混合汁。
3.根据权利要求1所述的双剂型蕨麻复合饮料主剂,其特征在于:所述蕨麻原汁的制备步骤如下:
⑴原料处理:称取蕨麻,清洗干净,按照蕨麻:水的质量比例为1:5~1:20的比例向蕨麻中加入水,所述水符合饮料用水要求,进行浸泡复水,浸泡时间为10h~16h;
⑵磨浆离心:将浸泡复水后的蕨麻进行打浆,打浆10min,打浆后离心10min,转速4000r/min,取其上清液,即得蕨麻原汁。
4.根据权利要求1所述的双剂型蕨麻复合饮料主剂,其特征在于:所述主料剂的制备步骤如下:
⑴主料剂复配:
按照蕨麻原汁60~90份,复配果汁3~8份的比例将蕨麻原汁、复配果汁混合均匀;
⑵主料剂浓缩:
将混合后的物料进行浓缩,获得浓缩度为3~10倍的浓缩物,即得双剂型蕨麻复合饮料主剂的主料剂。
5.根据权利要求4所述的双剂型蕨麻复合饮料主剂,其特征在于:所述浓缩为减压浓缩、常压浓缩或冷冻浓缩。
6.根据权利要求1所述的双剂型蕨麻复合饮料主剂,其特征在于:所述酸味剂为柠檬酸、柠檬酸钠、苹果酸、酒石酸或乳酸。
7.根据权利要求1所述的双剂型蕨麻复合饮料主剂,其特征在于:所述甜味剂为白砂糖、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。
8.根据权利要求1所述的双剂型蕨麻复合饮料主剂,其特征在于:所述复配稳定剂为羧甲基纤维素钠、结冷胶、黄原胶、海藻酸钠、卡拉胶和海藻酸钠丙二醇酯中的二种或两种以上的混合物。
9.根据权利要求1至8任一项所述的双剂型蕨麻复合饮料主剂,其特征在于:所述副料剂制备步骤如下:
⑴副料剂用原料处理
将合格的甜味剂、酸味剂及增稠稳定剂粉碎细微化,过80目筛子;
⑵副料剂复合
按甜味剂4~8份、酸味剂0.1~0.8份、复配稳定剂0.05~0.3份的配比混合均匀,即得双剂型蕨麻复合饮料的副料剂。
10.如权利要求1至9任一项所述的双剂型蕨麻复合饮料主剂的制备方法,其特征在于:步骤如下:
⑴主料剂的制备:
①主料剂复配:
按照蕨麻原汁60~90份,复配果汁3~8份的比例将蕨麻原汁、复配果汁混合均匀;
②主料剂浓缩:
将混合后的物料进行浓缩,获得浓缩度为3~10倍的浓缩物,即得双剂型蕨麻复合饮料主剂的主料剂;
⑵副料剂的制备:
①副料剂用原料处理
将合格的甜味剂、酸味剂及稳定剂粉碎细微化,过80目筛子;
②副料剂复合
按甜味剂4~8份、酸味剂0.1~0.8份、复配增稠剂0.05~0.3份的配比混合均匀,即得双剂型蕨麻复合饮料副料剂;
在食用时,将主料剂、副料剂混合均匀,即得双剂型蕨麻复合饮料主剂。
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