CN109090413A - 一种绿豆葛根速溶饮品粉的制备方法 - Google Patents
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Abstract
本发明公开了一种绿豆葛根速溶饮品粉的制备方法,属谷物深加工领域。本发明将绿豆葛根酶解物、白砂糖、麦芽糊精、植脂末、羟苯乙酯、香兰素,按照一定比例混合,制得绿豆葛根速溶饮品粉。所得绿豆葛根速溶饮品粉中总黄酮的含量约为3.31mg/g,速溶时间约为13s,干燥时间约为43h,与常规的在酶解液干燥之前加入调味品的制备方法相比总黄酮含量提高了约1.5倍,溶解时间缩短了约2/3。
Description
技术领域
本发明涉及一种绿豆葛根速溶饮品粉的制备方法,属谷物深加工领域。
背景技术
绿豆和葛根是一种药食同源植物,由于其主要成分黄酮类物质的存在,使其具有降血糖、降血脂、改善记忆、改善心脑血液循环等多种功效等功效。
绿豆为豆科蝶形花亚科菜豆族豇豆属一年生草本植物,我国南北各地均有栽培,世界各热带、亚热带地区广泛栽培。绿豆是一种营养价值较高的食药兼备的豆类食品,其脂肪含量较低,富含蛋白质、碳水化合物、膳食纤维、黄酮类化合物等生物活性物质。
葛根是豆科葛属植物野葛或粉葛的根,是一种药食同源植物,具有清热解毒、醒酒解脾等功效。葛根的主要功效成分是黄酮类物质,在总黄酮中,葛根素是其中主要成分,还包括众多的括双氢黄(醇)、异黄酮、花色苷及新黄酮类等。现代药理研究表明,葛根黄酮具有调节循环系统、、降血糖、降血脂、改善记忆、改善心脑血液循环等多种功效。
在传统的绿豆和葛根速溶饮品的制备过程中,有效物质黄酮在长时间的干燥过程中易被氧化分解导致有效物质黄酮损耗,现有液体饮品中总黄酮含量最高在0.26mg/ml左右,对速溶饮品粉中总黄酮含量的检测还少有报道,已有速溶饮品粉的溶解时间约为60s。
发明内容
针对现有绿豆葛根速溶饮品粉的制备方法存在的缺陷,本发明提供了一种绿豆葛根速溶饮品粉及其制备方法。
所述绿豆葛根速溶饮品粉,由下述组分按质量百分比组成:绿豆葛根酶解物56-60%、白砂糖10-15%、麦芽糊精10-15%、植脂末10-15%、羟苯乙酯0.1%、香兰素0.2-0.5%。所述白砂糖也可用蜂蜜代替,植脂末也可换成奶粉。
所述绿豆葛根酶解物的制备方法,包括以下步骤:
(1)溶解:将0.5-1倍(质量)的冷水加入到粒径小于0.38毫米(过40目筛)的绿豆葛根粉中,充分搅拌,使绿豆葛根粉充分分散于水中,得到溶液pH值为5.0-6.0的绿豆葛根溶液;所述绿豆葛根粉由绿豆粉、葛根粉等质量比混合得到;
(2)酶解:在绿豆葛根溶液中一次性加入中温淀粉酶和高温淀粉酶,添加量分别为400-500U/g绿豆葛根粉和200-300U/g绿豆葛根粉,然后在70-75℃恒温箱中保持酶解10-15min,然后在90-95℃恒温箱中酶解10-15min,初步制得绿豆葛根酶解液;
(3)干燥和粉碎:将初步制得绿豆葛根酶解液在真空干燥箱中干燥完全后,用粉碎机粉碎成粉末,过40目筛后备用。
所述绿豆葛根速溶饮品粉的制备方法,包括以下步骤:
(1)溶解:将0.5-1倍(质量)的冷水加入到粒径在小于0.38毫米(过40目筛)的绿豆葛根粉中,充分搅拌,使绿豆葛根粉充分分散于水中,使溶液pH值为5.0-6.0。
(2)酶解:在绿豆葛根溶液中一次性加入中温淀粉酶和高温淀粉酶,添加量分别为400-500U/g绿豆葛根粉和200-300U/g绿豆葛根粉,然后在70-75℃恒温箱中保持酶解10-15min,然后在90-95℃恒温箱中酶解10-15min,初步制得绿豆葛根酶解液。
(3)干燥和粉碎:将初步制得绿豆葛根酶解液在真空干燥箱中干燥完全后,用粉碎机粉碎成粉末过40目筛后备用。
(4)调味:将白砂糖、麦芽糊精、植脂末、羟苯乙酯和香兰素依次加入酶解干燥后的绿豆葛根粉中混匀。
(5)灭菌和包装:灭菌后密封包装即制得绿豆葛根速溶饮品粉。
有益效果:本发明方法制备的绿豆葛根饮品粉中总黄酮的含量约为3.31mg/g,速溶时间约为13s,干燥时间约为43h,与常规的在酶解液干燥之前加入调味品的制备方法相比总黄酮含量提高了约1.5倍(实施例2中3.50/2.27=1.54),溶解时间缩短了约2/3。
具体实施方式
实施例1:绿豆葛根速溶饮品粉的制备
取绿豆粉30g、葛根粉30g,然后将60g(绿豆葛根粉质量的一倍)的冷水加入绿豆葛根粉中,充分搅拌,使绿豆葛根粉充分分散于水中,使溶液pH值为5.0-6.0。在绿豆葛根溶液中一次性加入中温淀粉酶和高温淀粉酶,添加量分别为400U/g绿豆葛根粉和300U/g绿豆葛根粉,然后升温至70-75℃恒温箱中酶解10min,然后在至90-95℃恒温箱中酶解10min,初步制得绿豆葛根酶解液。将酶解液在70℃,0.09MPa真空干燥箱中干燥完全后,用粉碎机进行粉碎。然后将15g白砂糖、15g麦芽糊精、10g植脂末、0.1g羟苯乙酯和0.2g香兰素依次加入酶解干燥后的绿豆葛根粉中混匀。菌后密封包装即制得绿豆葛根速溶饮品粉。
实施例2:绿豆葛根速溶饮品粉的性能检测
1、采用NaNO2-Al(NO3)3-NaOH显色法测定绿豆葛根速溶饮品粉中黄酮类物质含量。
2、参照QB/T 3623-1999果香型固体饮料溶解时间测定方法测定绿豆葛根速溶饮品粉的溶解时间。
(1)调味品加入时间对绿豆葛根速溶饮品粉的影响
调味品加入到绿豆葛根粉的酶解液中,可能会使绿豆葛根酶解液中糖分含量增多,导致葛根酶解液的干燥时间显著的延长,使饮品粉中黄酮类物质发生氧化分解。因此我们对调味品的加入时间进行考查。
按照实施例1,保持溶解加入的水量为绿豆葛根粉质量的一倍,恒温箱加热酶解,仅改变调味品的加入时间。
表1
(2)酶解方法对绿豆葛根速溶饮品粉的影响
中温和高温淀粉酶可以水解淀粉内部的α-1,4-糖苷键,水解产物为糊精、低聚糖和单糖,酶作用后可使糊化淀粉的黏度迅速降低,变成液化淀粉,增加绿豆葛根速溶饮品粉的速溶效率。绿豆葛根粉的酶解程度对速溶效率有显著影响,因此我们对酶解方法进行考查。
按照实施例1,保持溶解加入的水量为绿豆葛根粉质量的一倍,调味品在酶解液干燥之后加入,仅改变绿豆葛根粉的酶解方法。
表2
(3)溶解加入的水量对绿豆葛根速溶饮品粉的影响
溶解绿豆葛根粉所需水的量对干燥时间具有直接影响,也是对饮品粉中黄酮含量损耗的主要影响。因此我们对溶解所需水的量进行考查。
按照实施例1,保持在恒温箱加热酶解,调味品在酶解液干燥之后加入,仅改变溶解所加入的水量。
表3
在实施例2中对绿豆葛根速溶饮品粉的检测可知,在酶解液干燥之后加入调味品制备的饮品粉中黄酮含量显著高于在酶解液干燥之后加入调味品制备的溶饮品粉,并且速溶饮品粉的溶解时间显著减少,因此我们选择在酶解液干燥之后加入调味品。酶解方法对饮品粉中黄酮的含量和饮品粉的溶解时间并无显著影响。但随着溶解所加入的水量的增多,绿豆葛根速溶饮品粉中黄酮的含量则不断减少,溶解时间也相对减少,但干燥时间也显著增加。总之经实施例2中筛选的绿豆葛根饮品粉的制备方法制备的绿豆葛根饮品粉中总黄酮的含量显著高于现有饮料中总黄酮的含量,并且速溶时间显著缩短,干燥所需的能耗显著降低。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (9)
1.一种绿豆葛根速溶饮品粉的制备方法,其特征在于,包括以下步骤:
(1)溶解:取粒径小于0.38毫米的绿豆葛根粉,加入0.5~2倍质量的冷水,充分搅拌,使绿豆葛根粉充分分散于水中,使溶液pH值为5.0-6.0;所述绿豆葛根粉由绿豆粉、葛根粉等质量比混合得到;
(2)酶解:在绿豆葛根溶液中加入中温淀粉酶和高温淀粉酶,添加量分别为400-500U/g绿豆葛根粉和200-300U/g绿豆葛根粉,先在70-75℃酶解10-15min,然后在90-95℃酶解10-15min,初步制得绿豆葛根酶解液;
(3)干燥和粉碎:将初步制得绿豆葛根酶解液在真空干燥箱中干燥完全后,用粉碎机粉碎成粉末,过40目筛后备用;
(4)调味:将白砂糖或蜂蜜、麦芽糊精、植脂末或奶粉、羟苯乙酯和香兰素依次加入酶解干燥后的绿豆葛根粉中混匀。
2.根据权利要求1所述的一种绿豆葛根速溶饮品粉的制备方法,其特征在于,还包括步骤(5)灭菌和包装:将步骤(4)所得混合物灭菌后密封包装即制得绿豆葛根速溶饮品粉。
3.根据权利要求1或2所述的一种绿豆葛根速溶饮品粉的制备方法,其特征在于,步骤(1)中,向绿豆葛根粉中加入的水的质量是绿豆葛根粉质量的0.5~1.5倍。
4.根据权利要求3所述的一种绿豆葛根速溶饮品粉的制备方法,其特征在于,步骤(1)中,向绿豆葛根粉中加入的水的质量是绿豆葛根粉质量的1倍。
5.根据权利要求1或2所述的一种绿豆葛根速溶饮品粉的制备方法,其特征在于,步骤(2)酶解:在绿豆葛根溶液中加入中温淀粉酶和高温淀粉酶,添加量分别为400U/g绿豆葛根粉和300U/g绿豆葛根粉,先在70-75℃酶解10min,然后在90-95℃酶解10min,初步制得绿豆葛根酶解液。
6.一种绿豆葛根速溶饮品粉,其特征在于,按质量百分比,含有:绿豆葛根酶解物56-60%、白砂糖或蜂蜜10-15%、麦芽糊精10-15%、植脂末或奶粉10-15%、羟苯乙酯0.1%、香兰素0.2-0.5%。
7.根据权利要求6所述的一种绿豆葛根速溶饮品粉,其特征在于,所述绿豆葛根酶解物的制备方法,包括以下步骤:
(1)溶解:取粒径小于0.38毫米的绿豆葛根粉,加入0.5~2倍质量的冷水,充分搅拌,使绿豆葛根粉充分分散于水中,使溶液pH值为5.0-6.0;所述绿豆葛根粉由绿豆粉、葛根粉等质量比混合得到;
(2)酶解:向绿豆葛根溶液中加入中温淀粉酶和高温淀粉酶,添加量分别为400-500U/g绿豆葛根粉和200-300U/g绿豆葛根粉,然后在70-75℃恒温箱中保持酶解10-15min,然后在90-95℃恒温箱中酶解10-15min,初步制得绿豆葛根酶解液;
(3)干燥和粉碎:将初步制得绿豆葛根酶解液在真空干燥箱中干燥完全后,用粉碎机粉碎成粉末,过40目筛后备用。
8.根据权利要求1~5任一所述方法制备得到的绿豆葛根速溶饮品粉。
9.一种绿豆葛根饮品,其特征在于,将权利要求8所述绿豆葛根速溶饮品粉加水冲调得到。
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