CN108308472B - 洋葱山楂功能性饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种洋葱山楂功能性饮料的制备方法，包括制备山楂汁；以及将汁液进行包含均质和杀菌的后处理；还包括以下步骤：将洗净后洋葱片置于95～100℃的沸水中热烫1～2min后，迅速将其捞起；将烫捞后的洋葱片粉碎或匀浆后加入水于95～100℃提取25～35min；过滤，得到洋葱汁；由32～64％洋葱汁、32～64％山楂汁和3～5％的蜂蜜组成混合汁液；将混合汁液进行后处理，得洋葱山楂功能性饮料。采用本发明的方法在不添加食品添加剂(除蜂蜜)的前提下就能得到酸甜可口、口感纯正的洋葱山楂功能性饮料。
Description
技术领域
本发明涉及食品饮料制备技术领域，具体涉及一种以洋葱和山楂提取液为原料，无食品添加剂的功能性饮料及其制备方法。
背景技术
近年来，由于人们的不良饮食习惯及生活作息，高血糖、高血脂人群的数量不断增大，心脑血管疾病的患者也呈现年轻化趋势。基于此背景，充分利用和发展我国丰富的植物资源优势，研发天然的植物降糖降脂功能性饮料，必将成为一个新的研究方向。
洋葱(Allium cepa L)为百合科草本植物，素有“蔬菜皇后”之美誉。洋葱含有丰富的多酚、多糖、硫化物以及多种微量元素，具有抑菌、降血糖、降血脂和抗氧化等多种生物活性。科学研究表明，多酚中的槲皮素是洋葱降血糖、降血脂和抗氧化活性的主要成分。但洋葱由于其独特的辛辣气味，使得至今的消费方式仍然主要是传统的烹炒，直接食用相对较少。
山楂(Crataegus pinnatifida)为蔷薇科山楂属植物，是我国一种药食两用的果品，富含槲皮素、熊果酸、胡萝卜素、原花青素等多种成分。研究表明，山楂具有降血压、降血脂、增强免疫、抑菌等生物活性。山楂虽为一种常见的水果，但由于其酸味较重，直接食用口感较差，目前主要作为药材和果脯被食用。
因此若以洋葱和山楂为原料，研发安全、绿色、口感较好的天然功能性饮料，必将受到大众的青睐。目前还没有关于洋葱山楂功能性饮料及其制备工艺的报道，在已有的有关洋葱饮料和山楂饮料的文献中都需添加大量糖类(≥8％)或者其他多种食品添加剂，如食用香精、柠檬酸、卡拉胶等来掩盖洋葱的辛辣气味和中和山楂的酸涩口感。然而随着人们生活水平的提高，安全意识的增强，少糖且无食品添加剂的绿色健康食品更受消费者的青睐。
因此，需要对现有技术进行改进。
发明内容
本发明要解决的技术问题是提供一种洋葱山楂功能性饮料及其制备方法，采用本发明的方法在不添加食品添加剂(除蜂蜜)的前提下就能得到酸甜可口、口感纯正的洋葱山楂功能性饮料。
为了解决上述技术问题，本发明提供洋葱一种山楂功能性饮料的制备方法，包括制备山楂汁；以及将汁液进行包含均质和杀菌的后处理；还包括以下步骤：
1)、制备洋葱汁：将洗净后洋葱片置于95～100℃的沸水中热烫1～2min后，迅速将其捞起；将烫捞后的洋葱片粉碎或匀浆后加入水于95～100℃提取25～35min；过滤，得到洋葱汁；
洋葱片(洗净后洋葱片)与提取过程中所加入水的料液比为1g/0.8～1.2ml；
2)、混合复配：
由32～64％洋葱汁、32～64％山楂汁和3～5％的蜂蜜组成混合汁液；
上述％为体积％；
3)、将混合汁液进行后处理，得洋葱山楂功能性饮料。
作为本发明的洋葱山楂功能性饮料的制备方法的改进：
所述后处理包括以下步骤：
①、均质和真空脱气：先将混合汁液进行均质；然后用真空脱气罐进行脱气，料液温度控制在30～40℃，真空度为55～65kPa；
②、杀菌冷却：真空脱气后的混合汁液，灌入杀菌罐(事先清洗消毒好的杀菌罐)中，于120±10℃杀菌2～3min；然后冷却(分段冷却)至室温；
③、罐装密封和二次杀菌：杀菌冷却后的混合汁液，密封罐装(按照常规标准进行)；再于95～100℃二次杀菌，二次杀菌时间为25～35min，得洋葱山楂功能性饮料。
作为本发明的洋葱山楂功能性饮料的制备方法的进一步改进：
所述步骤1)中，洋葱片与水的料液比为1g/1ml；提取时间为30min。
本发明还同时提供了利用上述方法制备而得的洋葱山楂功能性饮料。
在本发明中，山楂汁的制备方法为以下任一(为常规技术)：
方法一、将洗净的鲜山楂加以少量清水(料液比为1g/5ml)打浆，得山楂浆；在山楂浆中添加清水直至料液比为1g/8～12ml，然后于95～100℃提取25～35min，过滤，得到山楂汁；
方法二、洗净的山楂干粉碎(粉碎至能过40目的筛)，按照1g/18～22ml的料液比加入清水后于95～100℃提取25～35min过滤，得到山楂汁。
在本发明中，将洋葱对切去皮后，就能自然剥离获得洋葱片。
本发明具有如下优点和特点：
1、本发明以洋葱和山楂为原料经处理、充分浸提，得到的提取液按特定比例调配，加少许蜂蜜调味，无其它食品添加剂，安全性高的同时酸甜可口、口感纯正，更能满足现代人对绿色、天然等食品理念的需求。
2、本发明制备的洋葱山楂功能性饮料低糖低脂，“三高”人群也可饮用；同时本发明制备的洋葱山楂功能性饮料中含有槲皮素，具有降血糖、降血脂、预防心血管疾病的功效。
附图说明
图1为实施例1制备的洋葱山楂功能性饮料色泽满意度的统计分析图；
图2为实施例1制备的洋葱山楂功能性饮料口感满意度的统计分析图；
图3为实施例1制备的洋葱山楂功能性饮料购买欲望的统计分析图。
具体实施方式
下面结合具体实施例对本发明进行进一步描述，但本发明的保护范围并不仅限于此。
实施例1、洋葱山楂功能性饮料的制备方法，依次进行如下步骤：
1、清洗处理：将新鲜洋葱和鲜山楂利用流动自来水清洗从而去除杂质，将其清洗干净。
2、制备洋葱汁：
将洋葱对切去皮后进行剥离，获得洗净后洋葱片；将洗净后洋葱片置于95～100℃沸水中热烫1.5min，然后迅速将其捞起。将烫捞后的洋葱片匀浆后加入清水均匀搅拌，然后于95～100℃提取30min；过滤，得到洋葱汁；
上述提取过程中，洗净后洋葱片与所加入的清水的料液比为1g/1ml。
3、制备山楂汁：
将洗净的鲜山楂加以少量清水(料液比为1g/5ml)打浆(12000r/min的转速下打浆3分钟)，得山楂浆；在山楂浆中添加清水直至料液比为1g/10ml，均匀混合后于95～100℃提取30min过滤，得到山楂汁；
4、混合复配：
将64％洋葱汁、32％山楂汁和4％的蜂蜜混合后组成混合汁液；
上述％为体积％；
5、将混合汁液进行后处理；所述后处理具体包括以下步骤：
①、均质和真空脱气：先将混合汁液进行均质(9kr/min的转速下搅拌10min)；然后用真空脱气罐进行脱气，料液温度控制在30～40℃，真空度为55～65kPa；
②、杀菌冷却：真空脱气后的混合汁液，灌入事先清洗消毒好的杀菌罐中，于120±10℃杀菌2～3min；然后分段冷却至室温；
上述分段冷却具体为：
先在80℃冷却5min，60℃冷却5min，40℃冷却5min。
③、罐装密封和二次杀菌：杀菌冷却后的混合汁液，罐装密封(按照常规标准进行)；再于95～100℃二次杀菌，二次杀菌时间为30min，得洋葱山楂功能性饮料。
实施例2、
由48％洋葱汁、48％山楂汁和4％的蜂蜜混合后组成混合汁液；其余等同于实施例1。
实施例3、
由32％洋葱汁、64％山楂汁和4％的蜂蜜混合后组成混合汁液；其余等同于实施例1。
实验一、槲皮素含量进行测定：
将上述实施例所得的洋葱山楂功能性饮料分别使用紫外分光光度法测定槲皮素含量，各重复3次，取平均值，测定结果如表1所示。
实验二、对α-葡萄糖苷酶抑制率进行测定：
将上述实施例所得的洋葱山楂功能性饮料分别使用酶动力学法测定其对α-糖苷酶抑制率，各重复3次，取平均值，测定结果如表1所示。
实验三、对胰脂肪酶抑制率进行测定：
将上述实施例所得的洋葱山楂功能性饮料分别使用酶动力学法测定其对胰脂肪酶抑制率，各重复3次，取平均值，测定结果如表1所示。
表1、槲皮素含量(mg/mL)
实验四、洋葱山楂功能性饮料色泽、口感及购买度：
随机选取100名志愿者，品尝实施例1制备所得的洋葱山楂功能性饮料，分别对该饮料的色泽、口感及购买度进行评价，其中饮料的色泽和口感包括非常满意、满意和不满意3种评价，购买度包括愿意购买、可买可不买和不愿意购买3种评价；最终所得结果如图1～图3所述。
按照上述方法：
实施例2的色泽不满意度为5％、口感不满意度为4％，不愿购买度为5％；
实施例3的色泽不满意度为5％、口感不满意度为5％，不愿购买度为5％。
对比例1-1、
将实施例1中的洋葱汁的制备方法改成为：将洗净后洋葱片置于95～100℃沸水中热烫5min，然后迅速将其捞起。将烫捞后的洋葱片匀浆后加入清水均匀搅拌，然后于70～80℃提取50min；过滤，得到洋葱汁；上述提取过程中，洋葱片与水的料液比为1g/1ml。
其余等同于实施例1。
对比例1-2、
将实施例1中的洋葱汁的制备方法改成为：将洗净后洋葱片置于95～100℃沸水中热烫5min，然后迅速将其捞起。将烫捞后的洋葱片匀浆后加入清水均匀搅拌，然后于95～100℃提取26.5min；过滤，得到洋葱汁；上述提取过程中，洋葱片与水的料液比为1g/1ml。
其余等同于实施例1。
对比例1-3、
将实施例1中的洋葱汁的制备方法改成为：将洗净后洋葱片进行匀浆处理，然后加入清水均匀搅拌后于95～100℃提取31.5min；过滤，得到洋葱汁；上述提取过程中，洋葱片与水的料液比为1g/1ml。
其余等同于实施例1。
对比例2-1、
将实施例1中的洋葱汁的制备方法中的洋葱片与水的料液比改为1g/5ml；过滤所得的汁液于80～100℃进行浓缩，直至得到同实施例1洋葱汁相同体积的浓缩后汁液作为洋葱汁。
其余等同于实施例1。
对比例2-2、
将实施例1中的洋葱汁的制备方法中的洋葱片与水的料液比改为1g/0.5ml；过滤所得的汁液中加水直至同实施例1洋葱汁的体积，以此作为洋葱汁。
其余等同于实施例1。
将上述所有对比例按照实验一～实验三所述方法进行检测，所得结果与本发明的对比如下表2所述。
表2
最后，还需要注意的是，以上列举的仅是本发明的若干个具体实施例。显然，本发明不限于以上实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。
Claims (3)
1.洋葱山楂功能性饮料的制备方法，包括制备山楂汁；以及将汁液进行包含均质和杀菌的后处理；其特征在于还包括以下步骤：
1)、制备洋葱汁：将洗净后洋葱片置于95～100℃的沸水中热烫1～2min后，迅速将其捞起；将烫捞后的洋葱片粉碎或匀浆后加入水于95～100℃提取25～35min；过滤，得到洋葱汁；
洋葱片与提取过程中所加入水的料液比为1g/0.8～1.2ml；
2)、混合复配：
由32～64％洋葱汁、32～64％山楂汁和3～5％的蜂蜜组成混合汁液；
上述％为体积％；
3)、将混合汁液进行后处理；
所述后处理包括以下步骤：
①、均质和真空脱气：先将混合汁液进行均质；然后用真空脱气罐进行脱气，料液温度控制在30～40℃，真空度为55～65kPa；
②、杀菌冷却：真空脱气后的混合汁液，灌入杀菌罐中，于120±10℃杀菌2～3min；然后冷却至室温；
③、罐装密封和二次杀菌：杀菌冷却后的混合汁液进行密封罐装；再于95～100℃进行二次杀菌，二次杀菌时间为25～35min，得洋葱山楂功能性饮料。
2.根据权利要求1所述的洋葱山楂功能性饮料的制备方法，其特征在于：
所述步骤1)中，洋葱片与水的料液比为1g/1ml；提取时间为30min。
3.利用如权利要求1或2所述方法制备而得的洋葱山楂功能性饮料。
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