CN108576505A - 适于高血糖人群的澄清营养型饮料及生产方法 - Google Patents
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Abstract
适于高血糖人群的澄清营养型饮料及生产方法，包括以下原料的重量份：猕猴桃果汁100份，马齿苋乙醇提取物20‑25份，蛋白糖0.2‑0.4份，水480—800份，β‑环状糊精2.5‑3.0份,羧甲基纤维素钠0.15‑0.2份。该饮料的生产方法，包括制备猕猴桃果汁，制备马齿苋浓缩液，均质离心，调配装罐等操作步骤。本发明以蛋白糖代替蔗糖等传统甜味剂，复合添加β‑环状糊精、羧甲基纤维素钠作为稳定剂，维生素C、多糖、黄酮、多酚等营养成分破坏流失少，保留猕猴桃原有色泽，是一种低糖、低热量、高营养的澄清营养型饮料,可供大众尤其是糖尿病患者长期饮用。生产方法简单，易于工业化生产。
Description
技术领域
本发明涉及食品生物技术领域，尤其是涉及适于高血糖人群的澄清营养型饮料及其生产方法。
背景技术
猕猴桃多维生素C、多亚麻酸、多氨基酸、高钾、高钙及人体所需的微量元素，具有较高的保健功能和医疗价值。马齿苋是药食同源的野生植物，也是高蛋白、高纤维、低脂肪的绿色营养蔬菜，尤其在其根、叶部位富含多酚、黄酮、多糖、生物碱等活性成分。目前未见以猕猴桃加马齿苋为原料制作饮料的报道。检索中国专利文献，关于猕猴桃饮料的专利申请，发现有CN201510847723.X、CN201611069402.2、CN201110361471.1等18件，这些产品以猕猴桃果浆为主料，营养成分单一，且未对维生素C、多糖、黄酮等有效成分进行表征考察，其制备方法易造成营养成分破坏流失，影响产品品质。这些产品难以保持猕猴桃原有的鲜绿色色泽，且多以白砂糖、蜂蜜、葡萄糖等作为甜味剂，不适于高血糖人群食用。
发明内容
本发明的目的在于提供一种适于高血糖人群的澄清营养型饮料的生产方法，解决猕猴桃果汁生产中营养成分被破坏流失的问题，产品保持猕猴桃原有的鲜绿色色泽，提高猕猴桃饮料产品品质，在饮料中不添加白砂糖、蜂蜜、葡萄糖等甜味剂，制成低糖、低热量、高营养的澄清营养型饮料。
为了实现上述目的，本发明采用的技术方案是：
适于高血糖人群的澄清营养型饮料，其成份包括以下原料的重量份：猕猴桃果汁100份，马齿苋乙醇提取物20份，水480—800份， 蛋白糖0.2-0.6份，β-环状糊精2.5-4.0份、羧甲基纤维素钠0.15-0.3份。
本发明澄清营养型饮料的生产方法，包括以下步骤：
1）猕猴桃果汁制备：选维生素C含量高于100 mg/100 g的猕猴桃，剥除果皮，打浆1～2min，按质量比加入0.1～0.25%果胶酶和0.1～0.25%纤维素酶搅拌均匀，静置2～5h，调整pH至3.2～3.8， 3000～4000 r/min下离心20 min，取上清液，制得猕猴桃果汁；
2）马齿苋浓缩液制备：取新鲜马齿苋根、叶，打浆1～2 min，并于冰浴中超声处理3～5min，加入3～4倍体积乙醇，4000～6000 r/min离心20 min，取上清液，于60～80 ℃烘干箱中放置4～5 h，以挥发去除乙醇，制得马齿苋浓缩液；
3）均质离心：将上述猕猴桃果汁与马齿苋浓缩液按5:1质量比混合，按重量比加入蛋白糖0.2～0.6%，于高压均质机25～30 MPa下均质化，微粒化，离心20 min，取上清液，制得饮料调配液；
4）调配装罐：取步骤3）饮料调配液，按重量比依次加水200—400%，加β-环状糊精2.5～4%；再加水200-400%，加羧甲基纤维素钠0.15～0.3%，混合均匀，分装灭菌，制得澄清营养型饮料。
本发明与现有技术相比，具有下列特点和有益效果：
1）由于复合添加β-环状糊精、羧甲基纤维素钠作为稳定剂，最大限度保留维生素C、多糖、黄酮、多酚等营养成分，营养成分破坏流失少。
2）保留猕猴桃原有色泽：猕猴桃果汁与马齿苋浓缩液偏酸性，均呈鲜绿色，调配混合时天然色素不受pH影响或被掩盖，产品为淡绿色透明液体，易受消费者喜爱。
3）低糖、低热量、高营养：产品检测表明，维生素C含量为112 mg/100 g，多糖含量为20 mg/L，黄酮含量86 mg/L，多酚含量为75 mg/L。具有调节血糖、血脂和防治心血管疾病等功效；由于以蛋白糖代替白砂糖等传统甜味剂，可供大众尤其是糖尿病患者长期饮用。
4）生产方法简单，易于工业化生产。
附图说明
图1是本发明生产方法流程示意图。
具体实施方式
以下给出的实施例对本发明作进一步说明，但不能理解为是对本发明保护范围的限制，该领域的技术人员根据本发明公开的内容作出的一些非本质的改进和调整，仍属于本发明的保护范围。
实施例1
适于高血糖人群的澄清营养型饮料的生产方法，包括以下步骤：
1）猕猴桃果汁制备：选维生素C含量高于100 mg/100 g的猕猴桃，剥除果皮，打浆1～3min，按重量比加入0.1～0.15%果胶酶和0.1～0.15%纤维素酶搅拌均匀，静置2～3 h，调整pH至3.6～3.8， 20～25 ℃下3000～4000 r/min离心20 min，取上清液，制得猕猴桃果汁；
2）马齿苋浓缩液制备：取新鲜马齿苋根和叶，打浆1～2 min，并于冰浴中超声处理3～5min，加入3～4倍体积乙醇， 4000～6000 r/min离心20 min，取上清液，于60～80 ℃烘干箱中放置4～5 h，以挥发去除乙醇，制得马齿苋浓缩液；
3）均质离心：将上述猕猴桃果汁与马齿苋浓缩液以质量比为5：1混合；再按重量比加入蛋白糖0.2～0.4%，于高压均质机25～30 MPa下均质化、微粒化； 4000～6000 r/min离心20min，取上清液，制得饮料调配液；
4）调配装罐：在饮料调配液中按重量比依次加入水200～300%，加β-环状糊精2.5～3%，再加水200～300%，加羧甲基纤维素钠0.15～0.2%，混合均匀，分装灭菌，制得澄清营养型饮料。
实施例2
适于高血糖人群的澄清营养型饮料的生产方法，包括以下步骤：
1）猕猴桃果汁制备：选水分含量高于40%、维生素C含量高于100 mg/100 g的猕猴桃，剥除果皮，打浆5～10 min，加入0.2～0.25%（w/w）果胶酶和0.2～0.25%（w/w）纤维素酶搅拌均匀，静置5～6 h，调整pH至3.2～3.4，离心（5000～6000 r/min，室温）20 min，取上清液，制得猕猴桃果汁。
2）马齿苋浓缩液制备：取新鲜马齿苋根、叶，打浆5～10 min，并于冰浴中超声处理6～8 min，加入1～2倍体积乙醇，离心（7000～8000 r/min）20 min，取上清液，于90～100℃烘干箱中放置6～8 h，以挥发去除乙醇，制得马齿苋浓缩液。
3）均质离心：将猕猴桃果汁与马齿苋浓缩液混合，其质量比为2：1；再以0.5～0.6%（w/w）加入蛋白糖，于高压均质机10～20 MPa下均质化，微粒化； 7000～8000 r/min离心20min，取上清液，制得饮料调配液。
4）调配装罐：取饮料调配液依次加入4倍体积水，3.5～4%（w/w）β-环状糊精，4倍体积水，0.25～0.3%（w/w）羧甲基纤维素钠，混合均匀，分装灭菌，制得澄清营养型饮料。
Claims (2)
1.适于高血糖人群的澄清营养型饮料，其特征在于，成份包括以下原料的重量份：猕猴桃果汁100份，马齿苋乙醇提取物20-25份，蛋白糖0.2-0.6份，水480—800份，β-环状糊精2.5-3.0份、羧甲基纤维素钠0.15-0.2份；
蛋白糖包括清蛋白糖或果仁蛋白糖，即奶油蛋白糖、可可蛋白糖、三色蛋白糖、花生蛋白糖、松籽蛋白糖中的一种。
2.适于高血糖人群的澄清营养型饮料的生产方法，其特征在于，包括以下步骤：
1）制备猕猴桃果汁：选维生素C含量高于100 mg/100 g的猕猴桃，剥除果皮，打浆1～2min，按质量比加入0.1～0.25%果胶酶和0.1～0.25%纤维素酶搅拌均匀，静置2～5 h，调整pH至3.2～3.8， 3000～4000 r/min下离心20 min，取上清液，制得猕猴桃果汁；
2）制备马齿苋浓缩液：取新鲜马齿苋根、叶，打浆1～2 min，并于冰浴中超声处理3～5min，加入3～4倍体积乙醇，4000～6000 r/min离心20 min，取上清液，于60～80 ℃烘干箱中放置4～5 h，以挥发去除乙醇，制得马齿苋浓缩液；
3）均质离心：将上述猕猴桃果汁与马齿苋浓缩液按5:1质量比混合，按重量比加入蛋白糖0.2～0.6%，于高压均质机25～30 MPa下均质化，微粒化，离心20 min，取上清液，制得饮料调配液；
4）调配装罐：取步骤3）饮料调配液，按重量比依次加水200～400%，加β-环状糊精2.5～4%；再加水200～400%，加羧甲基纤维素钠0.15～0.3%，混合均匀，分装灭菌，制得澄清营养型饮料。
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