CN108552440A - 一种薏米红豆果粒饮料及其制备方法 - Google Patents
一种薏米红豆果粒饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/60—Sweeteners
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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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种薏米红豆果粒饮料,其组成成分及重量份数为:固化后的薏米团和/或红豆团5~10份,复配果汁2~5份,甜味剂4~8份,酸味剂0.05~0.1份,复配稳定剂0.04~0.1份,水75~90份。本发明饮用方便快捷,营养丰富,富含有膳食纤维、多糖等多种营养物质,经常饮用能够健脾胃、祛体湿、润肠通便,适合大众口味,符合现代人的生活需要。该饮料不仅具有薏米与红豆的风味、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,尤其是一种薏米红豆果粒饮料及其制备方法。
背景技术
由于人们生活水平显著提高,饮食结构发生变化,由如今高蛋白、高脂肪、高糖分、高能量食物代替以往的粗茶淡饭,脾、胃、肠道的功能随着食物结构变化而发生了改变,再加上现代生活和工作节奏快,压力大,应酬增多,同时缺乏运动以及经常久坐,因此很多人表现出脾胃虚弱,消化能力下降。再者脾虚容易导致机体湿气重。
在致病的风、寒、暑、湿、燥、火这“六淫邪气”中,中医最怕湿邪。湿邪是现代人健康的克星,是绝大多数疑难杂症和慢性病的源头或帮凶。只要湿邪少了,一切所谓的现代病都会远离我们。
薏米,在中药里称“薏苡仁”,《神农本草经》将其列为上品,它可以治湿痹,利肠胃,消水肿,健脾益胃,久服轻身益气。薏米是禾本科植物薏苡的种仁,富含蛋白质、碳水化合物、多种矿物质和维生素等,氨基酸组成较平衡,营养价值很高,被誉为“世界禾本科植物之王”。红豆即赤小豆是红色的,红色入心,因此它还能补心养血,古籍里记载它“久服令人瘦”,就是说经常吃赤小豆还有减肥的作用。也有明显的利水、消肿、健脾胃之功效。红豆的营养相当丰富,富含蛋白质、碳水化合物、膳食纤维、多种维生素和微量元素以及多种人体必需的氨基酸等。此外,红豆还含有黄酮、多酚等多种生物活性成分,具有抗癌、延缓衰老等保健作用。现代人精神压力大,心气虚;饮食不节,运动量少,脾虚湿盛。既要去湿,又要补心,还要健脾胃,非薏米和赤小豆莫属。
果粒饮料,又称悬浮颗粒饮料,是在果汁(或浓缩果汁)中加入水、柑桔类的囊胞(或其他水果经切细的果肉等)、糖液、酸味剂等调制而成的制品。成品果汁含量不低于10%(m/V);果粒含量不低于5%(m/V)。
悬浮颗粒饮料是日本80年代初期发展起来的一种新型饮料,它创造了饮料的一种新思路,吸引了众多的消费者,同时也促进了食品行业中企业的发展。早期的含颗粒饮料多为柑橘类,随后又将其它种类的水果及蔬菜颗粒混入饮料,促进了饮料的升级换代。然而天然果蔬颗粒标准不易统一,加工复杂,生产成本高,生产受季节限制等。人造颗粒饮料,即彩珠饮料则可以克服上述缺点,且色彩鲜艳稳定,同时着色剂全部采用天然物质,具有一定的营养价值。
彩珠饮料是用可食性果为囊材,以果蔬汁及相关的营养保健物质为心材,经技术处理而成多孔网状结构的小胶囊,均匀悬浮于料液中,胶囊可着色制成不同色彩的彩珠,具有很好的外观欣赏性,彩珠软硬适度且经调味故具有咀嚼趣味性。
现有关于薏米红豆产品的专利大多数是固体饮料和速食粥类,例如红豆薏米粉、谷类代餐粉、薏米八宝粥等。另外,含有红豆薏米的谷物饮料以及膨化饼干在市场上也比较普遍。但是,现有市场上的饮料仍不能满足消费者多样的需求。
通过检索,尚未发现与本发明专利申请相关的专利公开文献。
发明内容
本发明的目的在于克服现有技术的不足之处,填补市场上产品的空缺,提供一种薏米红豆果粒饮料及其制备方法,该饮料成品不仅具有薏米与红豆独特的风味、营养和功能,而且具有品质稳定的特点。
本发明解决其技术问题所采用的技术方案是:
一种薏米红豆果粒饮料,其组成成分及重量份数为:
固化后的薏米团和/或红豆团5~10份,复配果汁2~5份,甜味剂4~8份,酸味剂0.05~0.1份,复配稳定剂0.04~0.1份,水75~90份。
而且,所述复配果汁为薏米、红豆熬煮后的薏米汤、红豆汤、冬瓜汤、芹菜汁中的一种或两种以上的混合汁。
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,所述酸味剂为柠檬酸、柠檬酸钠、苹果酸、酒石酸或乳酸。
而且,所述复配稳定剂为胶王、羧甲基纤维素钠、结冷胶、黄原胶、海藻酸钠、卡拉胶和海藻酸丙二醇酯中的一种或两种以上的混合物。
而且,所述固化后的薏米团和/或红豆团的制备步骤如下:
⑴薏米、红豆的验收与清洗:选择无虫斑、无异味的薏米、红豆,分别用清水充分洗净;
⑵烘干:将清洗干净的薏米、红豆放入60℃烘箱中烘20min;
⑶磨粉:将烘干后的薏米、红豆放入万能粉碎机粉碎,磨粉后过80目筛,得薏米粉、红豆粉;
⑷熬煮:向不锈钢蒸汽夹层锅中加入清水,边搅拌边加入薏米粉/红豆粉,薏米粉、红豆粉使用不同的不锈钢蒸汽夹层锅盛装,水与薏米粉/红豆粉的质量比例均为100:5,微火熬煮30min,使薏米粉/红豆粉充分糊化,熬煮后静置,取上层薏米汤/红豆汤用于制备饮料;下层薏米糊/红豆糊,用于制备彩珠果粒;
⑸造粒:取薏米糊/红豆糊,用胶体磨精磨1~3遍;将海藻酸钠撒入不断搅拌的热水中,充分溶解,水温50~60℃,配成质量浓度为3%的海藻酸钠溶液;然后将精磨后的薏米糊或红豆糊加入到海藻酸钠溶液中,海藻酸钠与薏米糊或红豆糊的质量比为1~2:10~50,充分混合均匀后,用造粒设备进行造粒;然后在质量浓度为3%的CaCl2溶液中固化,固化时间15min~20min;最后用清水漂洗数次至无CaCl2的苦味;固化后的薏米团或红豆团作为彩珠果粒加入饮料中。
一种如上所述的薏米红豆果粒饮料的制备方法,步骤如下;
⑴溶糖:取甜味剂加水溶解,采用热溶法溶解甜味剂,温度90~100℃,保持5~15min,以除去甜味剂中的杂质并杀死糖浆中的微生物;糖度控制在40~50°Brix,溶解后经双联过滤器过滤后泵入配料罐,得糖液;
⑵辅料处理:复配稳定剂、酸味剂、固化后的薏米团和/或红豆团用水分别溶解、过滤;
⑶调配:在复配果汁中加入糖液、处理后的复配稳定剂、固化后的薏米团或红豆团、酸味剂,充分混合均匀,即得薏米红豆果粒饮料。
而且,所述步骤⑵中水为处理水。
本发明取得的优点和积极效果是:
1、本发明饮用方便快捷,营养丰富,富含有膳食纤维、多糖等多种营养物质,经常饮用能够健脾胃、祛体湿、润肠通便,适合大众口味,符合现代人的生活需要。该饮料不仅具有薏米与红豆的风味、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、本发明是以薏米或红豆为主要原料与其熬煮后的汤配制的薏米红豆果粒饮料,该饮料可以充分利用薏米资源,提高薏米的附加值,该种极具营养价值和保健功能的药食兼用天然产物,必将成为食品行业一个新的经济增长点,值得深入研究和开发;本饮料不仅具有薏米与红豆的风味、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。
3、本发明饮料在保留薏米红豆营养成分的基础上,加入彩珠增加饮料良好的外观观赏性和咀嚼趣味性,将二者结合起来进行果粒饮料的开发,可以为我国的饮料市场提供一种新产品。
4、本发明在造粒时可添加薏米糊或红豆糊中的一种或两种,也可以芹菜汁、胡萝卜汁等代替水,溶解海藻酸钠,可得到多种彩色果粒。
5、本发明在调配时可添加薏米汤或红豆汤的一种或两种,或者添加冬瓜汤、芹菜汁等也能达到很好的除湿效果。
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。
实施例1:
一种薏米红豆果粒饮料,其组成成分及重量份数为:
其中,所述固化后的薏米团、红豆团的制备步骤如下。
(1)薏米、红豆洗净后放入60℃烘箱中烘20min,烘干后放入粉碎机粉碎,粉碎后过80目筛。
(2)准备两个电热锅,分别锅中加入清水,边搅拌边加入薏米粉、红豆粉,与水的比例为5:100,微火熬煮30min后静置,取上层薏米汤用于制备饮料;下层薏米糊和红豆糊用于制备果粒。
(3)薏米糊、红豆糊用胶体磨精磨2遍,使之充分细化,质感更加细腻。将海藻酸钠撒入不断搅拌的热水(50~60℃、去离子水)中,充分溶解,配成3%的海藻酸钠溶液。然后将精磨薏米糊加入到海藻酸钠溶液中,海藻酸钠与薏米糊或红豆糊的质量比为1:10,充分混合均匀后,用造粒设备进行造粒。固化条件为在质量浓度为3%的CaCl2溶液中固化15min。用清水漂洗数次,以去除CaCl2的苦味;固化后的薏米团或红豆团作为彩珠果粒加入饮料中。
上述薏米红豆果粒饮料的制备方法,步骤如下;
⑴溶糖:取甜味剂加水溶解,采用热溶法溶解甜味剂,温度90℃,保持5min,以除去甜味剂中的杂质并杀死糖浆中的微生物;糖度控制在40~50°Brix,溶解后经双联过滤器过滤后泵入配料罐,得糖液;
⑵辅料处理:复配稳定剂、酸味剂、固化后的薏米团和/或红豆团用水分别溶解、过滤;
⑶调配:在复配果汁中加入糖液、处理后的复配稳定剂、固化后的薏米团或红豆团、酸味剂,充分混合均匀,即得薏米红豆果粒饮料。
实施例2:
一种薏米红豆果粒饮料,其组成成分及重量份数为:
其中,所述固化后的薏米团、红豆团的制备步骤如下:
(1)薏米、红豆洗净后放入60℃烘箱中烘20min,烘干后放入粉碎机粉碎,粉碎后过80目筛。
(2)准备两个电热锅,分别向锅中加入清水,边搅拌边加入薏米粉、红豆粉,与水的比例为5:100,微火熬煮30min后静置,取上层红豆汤用于制备饮料;下层薏米糊和红豆糊用于制备果粒。
(3)薏米糊、红豆糊用胶体磨精磨2遍,使之充分细化,质感更加细腻。将海藻酸钠撒入不断搅拌的热水(50~60℃、去离子水)中,充分溶解,配成3%的海藻酸钠溶液。然后将精磨薏米糊加入到海藻酸钠溶液中,海藻酸钠与薏米糊或红豆糊的质量比为1:50,充分混合均匀后,用造粒设备进行造粒。固化条件为在质量浓度为3%的CaCl2溶液中固化15min。用清水漂洗数次,以去除CaCl2的苦味;固化后的薏米团或红豆团作为彩珠果粒加入饮料中。
上述薏米红豆果粒饮料的制备方法,步骤如下;
⑴溶糖:取甜味剂加水溶解,采用热溶法溶解甜味剂,温度95℃,保持10min,以除去甜味剂中的杂质并杀死糖浆中的微生物;糖度控制在40~50°Brix,溶解后经双联过滤器过滤后泵入配料罐,得糖液;
⑵辅料处理:复配稳定剂、酸味剂、固化后的薏米团和/或红豆团用水分别溶解、过滤;
⑶调配:在复配果汁中加入糖液、处理后的复配稳定剂、固化后的薏米团或红豆团、酸味剂,充分混合均匀,即得薏米红豆果粒饮料。
实施例3:
一种薏米红豆果粒饮料,其组成成分及重量份数为:
其中,所述固化后的薏米团、红豆汤的制备步骤如下:
(1)薏米、红豆洗净后放入60℃烘箱中烘20min,烘干后放入粉碎机粉碎,粉碎后过80目筛。
(2)向锅中加入清水,边搅拌边加入薏米粉,与水的比例为5:100,微火熬煮30min后静置,下层薏米糊用于制备果粒;向锅中加入清水边搅拌边加入红豆粉,与水的比例为5:100,微火熬煮30min后静置,取上层红豆汤用于制备饮料。
(3)薏米糊用胶体磨精磨2遍,使之充分细化,质感更加细腻。将海藻酸钠撒入不断搅拌的热水(50~60℃、去离子水)中,充分溶解,配成3%的海藻酸钠溶液。然后将精磨薏米糊加入到海藻酸钠溶液中,海藻酸钠与薏米糊的质量比为1~2:10~50,充分混合均匀后,用造粒设备进行造粒。固化条件为在质量浓度为3%的CaCl2溶液中固化15min。用清水漂洗数次,以去除CaCl2的苦味;固化后的薏米团作为彩珠果粒加入饮料中。
上述薏米红豆果粒饮料的制备方法,步骤如下;
⑴溶糖:取甜味剂加水溶解,采用热溶法溶解甜味剂,温度100℃,保持15min,以除去甜味剂中的杂质并杀死糖浆中的微生物;糖度控制在40~50°Brix,溶解后经双联过滤器过滤后泵入配料罐,得糖液;
⑵辅料处理:复配稳定剂、酸味剂、固化后的薏米团和/或红豆团用水分别溶解、过滤;
⑶调配:在复配果汁中加入糖液、处理后的复配稳定剂、固化后的薏米团或红豆团、酸味剂,充分混合均匀,即得薏米红豆果粒饮料。
Claims (8)
1.一种薏米红豆果粒饮料,其特征在于:其组成成分及重量份数为:
固化后的薏米团和/或红豆团5~10份,复配果汁2~5份,甜味剂4~8份,酸味剂0.05~0.1份,复配稳定剂0.04~0.1份,水75~90份。
2.根据权利要求1所述的薏米红豆果粒饮料,其特征在于:所述复配果汁为薏米、红豆熬煮后的薏米汤、红豆汤、冬瓜汤、芹菜汁中的一种或两种以上的混合汁。
3.根据权利要求1所述的薏米红豆果粒饮料,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。
4.根据权利要求1所述的薏米红豆果粒饮料,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。
5.根据权利要求1所述的薏米红豆果粒饮料,其特征在于:所述复配稳定剂为胶王、羧甲基纤维素钠、结冷胶、黄原胶、海藻酸钠、卡拉胶和海藻酸丙二醇酯中的一种或两种以上的混合物。
6.根据权利要求1所述的薏米红豆果粒饮料,其特征在于:所述固化后的薏米团和/或红豆团的制备步骤如下:
⑴薏米、红豆的验收与清洗:选择无虫斑、无异味的薏米、红豆,分别用清水充分洗净;
⑵烘干:将清洗干净的薏米、红豆放入60℃烘箱中烘20min;
⑶磨粉:将烘干后的薏米、红豆放入万能粉碎机粉碎,磨粉后过80目筛,得薏米粉、红豆粉;
⑷熬煮:向不锈钢蒸汽夹层锅中加入清水,边搅拌边加入薏米粉/红豆粉,薏米粉、红豆粉使用不同的不锈钢蒸汽夹层锅盛装,水与薏米粉/红豆粉的质量比例均为100:5,微火熬煮30min,使薏米粉/红豆粉充分糊化,熬煮后静置,取上层薏米汤/红豆汤用于制备饮料;下层薏米糊/红豆糊,用于制备彩珠果粒;
⑸造粒:取薏米糊/红豆糊,用胶体磨精磨1~3遍;将海藻酸钠撒入不断搅拌的热水中,充分溶解,水温50~60℃,配成质量浓度为3%的海藻酸钠溶液;然后将精磨后的薏米糊或红豆糊加入到海藻酸钠溶液中,海藻酸钠与薏米糊或红豆糊的质量比为1~2:10~50,充分混合均匀后,用造粒设备进行造粒;然后在质量浓度为3%的CaCl2溶液中固化,固化时间15min~20min;最后用清水漂洗数次至无CaCl2的苦味;固化后的薏米团或红豆团作为彩珠果粒加入饮料中。
7.一种如权利要求1至6任一项所述的薏米红豆果粒饮料的制备方法,其特征在于:步骤如下;
⑴溶糖:取甜味剂加水溶解,采用热溶法溶解甜味剂,温度90~100℃,保持5~15min,以除去甜味剂中的杂质并杀死糖浆中的微生物;糖度控制在40~50°Brix,溶解后经双联过滤器过滤后泵入配料罐,得糖液;
⑵辅料处理:复配稳定剂、酸味剂、固化后的薏米团和/或红豆团用水分别溶解、过滤;
⑶调配:在复配果汁中加入糖液、处理后的复配稳定剂、固化后的薏米团或红豆团、酸味剂,充分混合均匀,即得薏米红豆果粒饮料。
8.根据权利要求7所述的薏米红豆果粒饮料的制备方法,其特征在于:所述步骤⑵中水为处理水。
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