CN108949477A - 一种扇贝保健型饮料制备方法 - Google Patents
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Abstract
本发明公开了一种扇贝保健型饮料制备方法。本发明扇贝保健型饮料制备方法包括以下步骤:(1)备料;(2)原料预处理;(3)发酵液制备;(4)酒精发酵;(5)过滤,陈酿;(6)复配;(7)膜过滤,无菌灌装。本发明方法制成的扇贝保健型饮料味道鲜美,储存时间长,能够实现产业化生产,口感好,食用简单方便,是作为家庭和各个餐厅企业的方便食品。
Description
技术领域
本发明涉及一种饮料的制备方法,具体是一种扇贝保健型饮料制备方法,属于饮料加工技术领域。
背景技术
扇贝属海鲜,性寒凉,扇贝味道鲜美,营养丰富,与海参、鲍鱼齐名,并列为海味中的三大珍品。含有丰富的蛋白质,还有较多的钙、铁、碘和维生素A等营养元素。扇贝具有健脑、明目、健胃和脾、润肠的作用
扇贝保健型饮料营养丰富又方便食用,醇味飘香、风味独特,是一种很有特色的保健饮料,适合多种人群食用。
发明内容
本发明所要解决的技术问题在于提供一种扇贝保健型饮料制备方法。
本发明通过以下技术方案实现:一种扇贝保健型饮料的制备方法,包括以下步骤:
(1)备料:按扇贝45-55份、枸杞 10-12份、山楂 10-12份、桑葚5-8份、黄芪3-6份、甜叶菊3-6份、灵芝3-5份、刺五加2-3份、人参 2-3份、肉苁蓉 1份、甘草 1份的质量比备料;
(2)原料预处理:将扇贝用清洁、流动的水去掉泥沙及其附着物,用组织捣碎机粉碎;加入 12倍质量的纯净水,加入占扇贝质量2-5%的中性蛋白酶,混合均匀,50-70℃条件下酶解2-4小时;酶解后加热煮沸,维持15-30分钟,灭酶,得扇贝酶解液;将步骤(1)中的黄芪、甜叶菊、灵芝、刺五加、人参、肉苁蓉、甘草清洗去除杂质,粉碎,过80目筛,加入3-6倍纯净水,在超声波辅助条件下浸提30-60分钟,浸提温度50-70℃,得中草药提取液;枸杞、山楂、桑葚混合,加入混合物质量比 2-4倍的水,放入 80℃水浴中浸泡 1~3小时,打浆,加入质量比1-3%的果胶酶,在40-60℃条件下酶解30-70分钟,得果浆;
(3)发酵液制备:步骤(2)中的扇贝酶解液、中草药提取液、果浆混合,得混合液,加入混合液质量0.16-0.25% 的(NH4)2SO4、0.12-0.20%的 KH2PO4、0.2%的MgSO4,得发酵液;
(4)发酵:向发酵液中加入活化后的干酵母进行控温发酵;
(5)过滤,陈酿:将步骤(4)中发酵后用粗过滤法实现渣液分离,为促进饮料的稳定和澄清,在 0-12℃条件下陈酿 20-35天;
(6)复配:调整扇贝保健型饮料的酒精体积浓度4-6%,加入1.5-2.5g/L木糖醇、2-3g/L低聚异麦芽糖、6-15g/L柠檬酸、5-12g/L乳酸钙、2-4g/L蔗糖;
(7)膜过滤,无菌灌装:用孔径为 0.10μm 的微孔膜过滤,灌装,封口后制得。
优选的,所述步骤(1)中:按扇贝55份、枸杞12份、山楂 12份、桑葚8份、黄芪6份、甜叶菊6份、灵芝 5份、刺五加3份、人参3份、肉苁蓉 1份、甘草 1份的质量比备料。
优选的,所述步骤(4)中,向发酵液中加入活化后的干酵母,干酵母接种量为发酵液质量的3-6%,发酵温度22-28℃,发酵时间12-20小时。
本发明提供了一种扇贝保健型饮料制备方法,该方法步骤简单易行,根据本发明方法制成的扇贝保健型饮料味道鲜美,储存时间长,能够实现产业化生产,口感好,食用简单方便,是作为家庭和各个餐厅企业的方便食品。
具体实施方式
结合以下实施例对本发明作进一步描述。
实施例1 采用以下步骤实现本发明:
(1)备料:按按扇贝55份、枸杞12份、山楂 12份、桑葚8份、黄芪6份、甜叶菊6份、灵芝5份、刺五加3份、人参3份、肉苁蓉 1份、甘草 1份的质量比备料;
(2)原料预处理:将扇贝用清洁、流动的水去掉泥沙及其附着物,用组织捣碎机粉碎;加入 12倍质量的纯净水,加入占扇贝质量3.5%的中性蛋白酶,混合均匀,60-70℃条件下酶解4小时;酶解后加热煮沸,维持15分钟,灭酶,得扇贝酶解液;将步骤(1)中的黄芪、甜叶菊、灵芝、刺五加、人参、肉苁蓉、甘草清洗去除杂质,粉碎,过80目筛,加入3倍纯净水,在超声波辅助条件下浸提60分钟,浸提温度70℃,得中草药提取液;枸杞、山楂、桑葚混合,加入混合物质量比 4倍的水,放入 80℃水浴中浸泡 3小时,打浆,加入质量比3%的果胶酶,在60℃条件下酶解40分钟,得果浆;
(3)发酵液制备:步骤(2)中的扇贝酶解液、中草药提取液、果浆混合,得混合液,加入混合液质量0.16% 的(NH4)2SO4、0.12%的 KH2PO4、0.2%的MgSO4,得发酵液;
(4)发酵:向发酵液中加入活化后的干酵母进行控温发酵;干酵母接种量为发酵液质量的3-6%,发酵温度22-25℃,发酵时间20小时;
(5)过滤,陈酿:将步骤(4)中发酵后用粗过滤法实现渣液分离,为促进饮料的稳定和澄清,在 0-12℃条件下陈酿 20天;
(6)复配:调整扇贝保健型饮料的酒精体积浓度4%,加入1.5g/L木糖醇、3g/L低聚异麦芽糖、6g/L柠檬酸、12g/L乳酸钙、3.5g/L蔗糖;
(7)膜过滤,无菌灌装:用孔径为 0.10μm 的微孔膜过滤,灌装,封口后制得。
实施例2 采用以下步骤实现本发明:
(1)备料:按扇贝45份、枸杞 10份、山楂 10份、桑葚5份、黄芪3份、甜叶菊3份、灵芝3份、刺五加2份、人参 2份、肉苁蓉 1份、甘草 1份的质量比备料;
(2)原料预处理:将扇贝用清洁、流动的水去掉泥沙及其附着物,用组织捣碎机粉碎;加入 12倍质量的纯净水,加入占扇贝质量5%的中性蛋白酶,混合均匀,50-60℃条件下酶解 2小时;酶解后加热煮沸,维持30分钟,灭酶,得扇贝酶解液;将步骤(1)中的黄芪、甜叶菊、灵芝、刺五加、人参、肉苁蓉、甘草清洗去除杂质,粉碎,过80目筛,加入6倍纯净水,在超声波辅助条件下浸50分钟,浸提温度50℃,得中草药提取液;枸杞、山楂、桑葚混合,加入混合物质量比 2倍的水,放入 80℃水浴中浸泡 3小时,打浆,加入质量比1%的果胶酶,在40℃条件下酶解70分钟,得果浆;
(3)发酵液制备:步骤(2)中的扇贝酶解液、中草药提取液、果浆混合,得混合液,加入混合液质量0.25% 的(NH4)2SO4、0.20%的 KH2PO4、0.2%的MgSO4,得发酵液;
(4)发酵:向发酵液中加入活化后的干酵母进行控温发酵;干酵母接种量为发酵液质量的3-6%,发酵温度25-28℃,发酵时间12小时;
(5)过滤,陈酿:将步骤(4)中发酵后用粗过滤法实现渣液分离,为促进饮料的稳定和澄清,在 0-12℃条件下陈酿35天;
(6)复配:调整扇贝保健型饮料的酒精体积浓度6%,加入2.5g/L木糖醇、2g/L低聚异麦芽糖、15g/L柠檬酸、10g/L乳酸钙、4g/L蔗糖;
(7)膜过滤,无菌灌装:用孔径为 0.10μm 的微孔膜过滤,灌装,封口后制得。
最后应当说明的是,以上实施例仅用以说明本发明的技术方案,而非对本发明保护范围的限制,尽管参照较佳实施例对本发明作了详细地说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和范围。
Claims (3)
1.一种扇贝保健型饮料的制备方法,其特征在于,包括以下步骤:
(1)备料:按扇贝45-55份、枸杞 10-12份、山楂 10-12份、桑葚5-8份、黄芪3-6份、甜叶菊3-6份、灵芝3-5份、刺五加2-3份、人参 2-3份、肉苁蓉 1份、甘草 1份的质量比备料;
(2)原料预处理:将扇贝用清洁、流动的水去掉泥沙及其附着物,用组织捣碎机粉碎;加入 12倍质量的纯净水,加入占扇贝质量2-5%的中性蛋白酶,混合均匀,50-70℃条件下酶解2-4小时;酶解后加热煮沸,维持15-30分钟,灭酶,得扇贝酶解液;将步骤(1)中的黄芪、甜叶菊、灵芝、刺五加、人参、肉苁蓉、甘草清洗去除杂质,粉碎,过80目筛,加入3-6倍纯净水,在超声波辅助条件下浸提30-60分钟,浸提温度50-70℃,得中草药提取液;枸杞、山楂、桑葚混合,加入混合物质量比 2-4倍的水,放入 80℃水浴中浸泡 1~3小时,打浆,加入质量比1-3%的果胶酶,在40-60℃条件下酶解30-70分钟,得果浆;
(3)发酵液制备:步骤(2)中的扇贝酶解液、中草药提取液、果浆混合,得混合液,加入混合液质量0.16-0.25% 的(NH4)2SO4、0.12-0.20%的 KH2PO4、0.2%的MgSO4,得发酵液;
(4)发酵:向发酵液中加入活化后的干酵母进行控温发酵;
(5)过滤,陈酿:将步骤(4)中发酵后用粗过滤法实现渣液分离,为促进饮料的稳定和澄清,在 0-12℃条件下陈酿 20-35天;
(6)复配:调整扇贝保健型饮料的酒精体积浓度4-6%,加入1.5-2.5g/L木糖醇、2-3g/L低聚异麦芽糖、6-15g/L柠檬酸、5-12g/L乳酸钙、2-4g/L蔗糖;
(7)膜过滤,无菌灌装:用孔径为 0.10μm 的微孔膜过滤,灌装,封口后制得。
2.根据权利要求1所述的制备方法,其特征在于,所述步骤(1)中:按扇贝55份、枸杞12份、山楂 12份、桑葚8份、黄芪6份、甜叶菊6份、灵芝 5份、刺五加3份、人参3份、肉苁蓉 1份、甘草 1份的质量比备料。
3.根据权利要求1所述的制备方法,其特征在于,所述步骤(4)中,向发酵液中加入活化后的干酵母,干酵母接种量为发酵液质量的3-6%,发酵温度22-28℃,发酵时间12-20小时。
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