CN109170432A - 一种谷物饮品及其制备方法 - Google Patents
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/66—Proteins
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种谷物饮品及其制备方法,包括重量百分比的下述组分:冰糖4.8~6份、糯米3.6~3.8份、淡竹叶1.3~1.8份、大麦0.6~1份、大豆蛋白0.5份~1.1份、饮用水89.1~86.3份。本发明的一种谷物饮品与现有技术的相比,具备下述有益效果:选取并按一定比例中和了食材,无需忌口,适用人群范围广;本发明的谷物饮品在制作过程中未加入任何食品添加剂或色素,属纯天然饮品;并采用二次高温灭菌技术罐装/瓶装,保留了食材原味。
Description
技术领域
本发明涉及谷物饮品及制备方法,具体涉及一种谷物饮品及其制备方法。
背景技术
糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。
1997年美国FDA认定燕麦为功能性食物,具有降低胆固醇、平稳血糖的功效。美国《时代》杂志评选的“全球十大健康食物”中燕麦位列第五,是唯一上榜的谷类。谷粒供磨面食用,或作饲料,营养价值很高。在中国人日常食用的小麦、稻米、玉米等9种食粮中,以燕麦的经济价值最高,其主要表现在营养、医疗保健和饲用价值均高。燕麦中的β-葡聚糖可减缓血液中葡萄糖含量的增加,预防和控制肥胖症、糖尿病及心血管疾病。燕麦富含的膳食纤维具有清理肠道垃圾的作用。
大豆蛋白,即大豆类产品所含的蛋白质,含量约为38%以上。大豆蛋白质是一种植物性蛋白质,大豆蛋白质的氨基酸组成与牛奶蛋白质相近,除蛋氨酸略低外,其余必需氨基酸含量均较丰富,是植物性的完全蛋白质。在基因结构上也是最接近人体氨基酸,最具有营养的植物蛋白质。大豆蛋白质是每个人都不可缺少的营养素,但是通过日常饮食摄取量大都不足,必须通过食用蛋白质饮品来补充,特别是对于某些特殊人群,如孩童、孕妇、乳母、年长者等。1999年,美国FDA食品药品监督局发表声明:每天摄入25克大豆蛋白,有减少患心脑血管疾病的风险。
淡竹叶主要含有黄酮类、酚酸类、氨基酸类、锰、锌等微量元素。实验表明,这些成分能增强机体抵抗疲劳、改善记忆和延缓衰老的能力。此外,淡竹叶还含有丰富的叶绿素,具有抗肿瘤和抗癌作用。由于叶绿素具有很强的抗氧化功能,对预防心血管疾病和衰老有积极作用。
综上,谷类作为中国传统饮食,几千年来一直是老百姓餐桌上不可缺少的食物之一,在我国的膳食中占有重要的地位,被当作传统的主食。现有技术中还未有将上述食材综合在一起,制得到一种营养丰富的饮品。再者,此类型的饮品多含有各种添加剂对身体害处大。
发明内容
本发明的目的是提供一种谷物饮品及其制备方法,本发明将上述食材合而为一,相辅相成,不添加任何添加剂,在补充人体基本所需的蛋白质、氨基酸及微量元素外,仍有健胃消食、增强体力的辅助益处。
为实现上述目的,本发明是通过下列技术方案实现的:
一种谷物饮品,包括重量百分比的下述组分:冰糖4.8~6份、糯米3.6~3.8份、淡竹叶1.3~1.8份、大麦0.6~1份、大豆蛋白0.5份~1.1份、饮用水89.1~86.3份。
优选的,所述冰糖为5份、所述糯米为3.8份、所述的淡竹叶为1.4份、所述的大麦为0.7份、所述的大豆蛋白为0.8份、所述的饮用水为87.2份。
一种谷物饮品的制备方法,包括以下步骤:
(1)原料预处理:
a、将称重好的糯米、燕麦用清水清洗,沥干水分后备用;
b、将淡竹叶用饮用水浸泡10分钟,沥干水分;
(2)配置浆料:
a、将上述3份食材放入100目的过滤网中,后倒入纯净水蒸煮;
b、待糯米、燕麦和淡竹叶蒸煮2.5h后,再焖30~40分钟;
c、后开锅把原料渣取出,把浆料抽至搅拌桶后放入称好的冰糖、大豆蛋白搅拌28-32分钟,搅拌桶速度控制为500转/分钟;
d、离心机离心,离心机滤网选择200目,离心机速度控制在每分钟16000转;
(3)杀菌及灌装:将离心好的浆料打入浆料桶进行第一次杀菌,蒸汽加热至100℃,15分钟杀菌,后灌装机进行灌装;
(4)二次高温杀菌:121~123℃,高温杀菌,时间为30~35分钟,再用80~85℃热水在杀菌锅里进行减压降温冲洗,待温度降至45℃后开锅用清水冲洗擦干后装筐放入待检区,抽检质量与卫生指标;
(5)检验出厂。
优选的,所述步骤(2)a中的蒸汽压力为2千克。
本发明的一种谷物饮品及其制备方法,具备下述有益效果:
糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用;燕麦中的β-葡聚糖可减缓血液中葡萄糖含量的增加,预防和控制肥胖症、糖尿病及心血管疾病。燕麦富含的膳食纤维具有清理肠道垃圾的作用;大豆蛋白质是一种植物性蛋白质,除蛋氨酸略低外,其余必需氨基酸含量均较丰富,是植物性的完全蛋白质。在基因结构上也是最接近人体氨基酸。
淡竹叶主要含有黄酮类、酚酸类、氨基酸类、锰、锌等微量元素。实验表明,这些成分能增强机体抵抗疲劳、改善记忆和延缓衰老的能力。此外,淡竹叶还含有丰富的叶绿素,具有抗肿瘤和抗癌作用。由于叶绿素具有很强的抗氧化功能,对预防心血管疾病和衰老有积极作用;本发明将上述食材合而为一,相辅相成,不添加任何香精、添加剂,在补充人体基本所需的蛋白质、氨基酸及微量元素外,仍有健胃消食、增强体力的辅助益处。
本发明的一种谷物饮品在制备的过程中,采用二次灭菌技术,第一次灭菌的温度为100℃,然后进行灌装,第二次高温杀菌温度为110~121℃,采用蒸汽杀菌,持续时间为30分钟,本发明的谷物饮品在经过灌装后的第二次蒸汽杀菌,使得本饮品无需任何添加剂,保质期能够达到24个月,有效延长了存储的时间,饮品全天然。
具体实施方式
为了使本发明的目的、技术方案和优点更加清楚,以下结合实施例1~3对本发明作进一步说明:
一种谷物饮品的制备方法,包括以下步骤:
(1)原料预处理:
a、将称重好的糯米、燕麦用清水清洗,沥干水分后备用;
b、将淡竹叶用饮用水浸泡10分钟,沥干水分;
(2)配置浆料:
a、将上述3份食材放入100目的过滤网中,后倒入纯净水蒸煮;
b、待糯米、燕麦煮到开花,淡竹叶有香味飘出后,再焖30分钟左右;
c、后开锅把原料渣取出,把浆料抽至搅拌桶后放入称好的冰糖、大豆蛋白搅拌28-32分钟,搅拌桶速度控制为500转/分钟;
d、离心机离心,离心机滤网选择200目,离心机速度控制在每分钟16000转;
(3)杀菌及灌装:将离心好的浆料打入浆料桶进行第一次杀菌,蒸汽加热至100℃,15分钟杀菌,后灌装机进行灌装;
(4)二次高温杀菌:121~123℃,高温杀菌,时间为30~35分钟,再用80~85℃热水在杀菌锅里进行减压降温冲洗,待温度降至45℃后开锅用清水冲洗擦干后装筐放入待检区,抽检质量与卫生指标;
(5)检验出厂。
实施例1:
冰糖4.8份、糯米3.6份、淡竹叶1.3份、大麦0.6份、大豆蛋白0.5份、饮用水89.1份
实施例2
冰糖4.8份、糯米3.6份、淡竹叶1.4份、大麦0.65份、大豆蛋白0.8份、饮用水89.1份
实施例3
所述冰糖为5份、所述糯米为3.8份、所述的淡竹叶为1.4份、所述的大麦为0.7份、所述的大豆蛋白为0.8份、所述的饮用水为87.2份
实施例4
冰糖5份、糯米3.8份、淡竹叶1.6份、大麦0.8份、大豆蛋白1.1份、饮用水86.3份。
实施例5
冰糖6份、糯米3.8份、淡竹叶1.8份、大麦1份、大豆蛋白1.1份、饮用水86.3份
实施例1~5代表测试结果如表1所示
表1 实施例3代表性能测试结果
以上所述仅为本发明的优选实施方式,并非因此限制本发明的专利范围,凡是利用本发明所作的等效变换,均在本发明的专利保护范围内。
Claims (4)
1.一种谷物饮品,其特征在于:包括重量百分比的下述组分:冰糖4.8~6份、糯米3.6~3.8份、淡竹叶1.3~1.8份、大麦0.6~1份、大豆蛋白0.5份~1.1份、饮用水86.3~89.1份。
2.根据权利要求1所述的谷物饮品,其特征在于:所述冰糖为5份、所述糯米为3.8份、所述的淡竹叶为1.4份、所述的大麦为0.7份、所述的大豆蛋白为0.8份、所述的饮用水为87.2份。
3.一种权利要求1或2任一项所述的谷物饮品的制备方法,其特征在于:包括以下步骤:
(1)原料预处理:
a、将称重好的糯米、燕麦用清水清洗,沥干水分后备用;
b、将淡竹叶用饮用水浸泡10分钟,沥干水分;
(2)配置浆料:
a、将步骤(1)中准备的原料,放入100目的过滤网中,后倒入纯净水蒸煮;
b、待糯米、燕麦和淡竹叶蒸煮2.5h后,再焖30~40分钟;
c、开锅把原料渣取出,把浆料抽至搅拌桶后放入称好的冰糖、大豆蛋白搅拌28~32分钟,搅拌桶速度控制为500转/分钟;
d、离心机离心,离心机滤网选择200目,离心机速度控制在每分钟16000转;
(3)杀菌及灌装:将离心好的浆料打入浆料桶进行第一次杀菌,蒸汽加热至100℃,15分钟杀菌,后灌装机进行灌装;
(4)二次高温杀菌:121~123℃,高温杀菌,时间为30~35分钟,再用80~85℃热水在杀菌锅里进行减压降温冲洗,待温度降至45℃后开锅用清水冲洗擦干后装筐放入待检区,抽检质量与卫生指标;
(5)检验出厂。
4.根据权利要求3所述的谷物饮品的制备方法,其特征在于:所述步骤(2)a中的蒸汽压力为2千克。
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