CN109170457A - 一种低聚果糖复合发酵果蔬固体饮料及其制备方法 - Google Patents
一种低聚果糖复合发酵果蔬固体饮料及其制备方法 Download PDFInfo
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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
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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
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- A—HUMAN NECESSITIES
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- 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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种低聚果糖复合发酵果蔬固体饮料，按重量份计算包括：麦芽糊精3‑5份，山梨糖醇2‑5份，发酵香蕉粉0.1‑1份，低聚果糖10‑25份，苹果粉5‑10份，白芷粉5‑10份，黑加仑粉5‑10份，黑枣粉5‑10份，辣木叶粉3‑10份，诺丽果浆2‑10份，石榴粉5‑10份，长双歧杆菌0.05‑1.0份，木瓜粉5‑10份，柠檬酸0.01‑0.1份，磷酸三钙0.1‑1份，蔗糖素0.1‑1份，二氧化硅0.1‑1份，食用香精0.01‑0.1份。一种低聚果糖复合发酵果蔬固体饮料的制备方法，包括步骤：1)按所述原料配比称取各原料组分，备用；2)将各原料过20目筛；3)将过筛后的原料投入混合机中充分混合均匀；4)按8g/包分装，得成品。本发明所述的低聚果糖复合发酵果蔬固体饮料口味好且无毒性，很好地保存了果蔬本身的营养成分，可以长期饮用。
Description
技术领域
本发明涉及饮料及饮料加工技术领域，具体涉及一种低聚果糖复合发酵果蔬固体饮料及其制备方法。
背景技术
随着人民生活质量日益提高，饮料新品种层出不穷。固体饮料属于软饮料的一类。它是指以糖、乳和乳制品、蛋或蛋制品、果汁或食用植物提取物等为主要原料，添加适量的辅料或食品添加剂制成的每100克成品水分不高于5克的固体制品，呈粉末状、颗粒状或块状，如豆晶粉、麦乳精，速溶咖啡、菊花晶等，分蛋白型固体饮料、普通型固体饮料和焙烤型固体饮料(速溶咖啡)三类。
低聚果糖又称蔗果低聚糖,是由1～3个果糖基通过β(2—1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物。人体摄入低聚果糖后,体内有益菌群双歧杆菌数量可抑制外源致病菌和肠内固有腐败细菌如沙门氏菌等生长繁殖,减少肠内腐败物质的生长和积累,促进肠道蠕动,防止便秘和腹泻。低聚果糖是一种优良的水溶性膳食纤维,能有效降低血清胆固醇、甘油三脂、游离脂肪酸的数量,对于因血脂高而引起的高血压、动脉硬化等一系列心血管疾病有较好的改善作用。低聚果糖在大肠内被细菌发酵生成L-乳酸,可以溶解钙、镁、铁等矿物质,促进人体对矿物质的吸收。
发明内容
本发明的目的在于，提供一种口感好、易于吸收且携带方便的低聚果糖复合发酵果蔬固体饮料。
一种低聚果糖复合发酵果蔬固体饮料，按重量份计包括：麦芽糊精3-5份，山梨糖醇2-5份，发酵香蕉粉0.1-1份，低聚果糖10-25份，苹果粉5-10份，白芷粉5-10份，黑加仑粉5-10份，黑枣粉5-10份，辣木叶粉3-10份，诺丽果浆2-10份，石榴粉5-10份，长双歧杆菌0.05-1.0份，木瓜粉5-10份，柠檬酸0.01-0.1份，磷酸三钙0.1-1份，蔗糖素0.1-1份，二氧化硅0.1-1份，食用香精0.01-0.1份。
其中，所述食用香精为乙基麦芽酚和/或茶味香精。
进一步，所述固体饮料为粉末状，粒径为20目，独立包装，且重量为8g/包。
上述一种低聚果糖复合发酵果蔬固体饮料的制备方法，包括步骤：
1)按如上所述的低聚果糖复合发酵果蔬固体饮料的原料配比称取各原料组分，备用；
2)将各原料过20目筛；
3)将过筛后的原料投入混合机中充分混合均匀；
4)按8g/包小包装分装，得成品。
本发明的有益效果：本发明提供了一种口感好且无毒性，易吸收的低聚果糖复合发酵果蔬固体饮料，以发酵香蕉粉、低聚果糖、苹果粉、白芷粉、黑加仑粉、黑枣粉、辣木叶粉、诺丽果浆、石榴粉、木瓜粉为原料，添加麦芽糊精山梨糖醇、长双歧杆菌、柠檬酸、磷酸三钙、蔗糖素、二氧化硅、食用香精，可有效提升产品口感和风味。本发明制得的低聚果糖复合发酵果蔬固体饮料不仅具有普通饮料的清凉和止渴的作用，还很好地保存了果蔬本身的营养成分，同时还可调节人体生理功能，可以长期饮用。
具体实施方式
实施例中未注明具体技术或条件者，按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者，均为可以通过市购获得的常规产品。
实施例1
一种低聚果糖复合发酵果蔬固体饮料，按重量份计包括：麦芽糊精3份，山梨糖醇2份，发酵香蕉粉0.1份，低聚果糖10份，苹果粉5份，白芷粉5份，黑加仑粉5份，黑枣粉5份，辣木叶粉3份，诺丽果浆2份，石榴粉5份，长双歧杆菌0.05份，木瓜粉5份，柠檬酸0.01份，磷酸三钙0.1份，蔗糖素0.1份，二氧化硅0.1份，乙基麦芽酚0.01份。
一种低聚果糖复合发酵果蔬固体饮料的制备方法，包括如下工艺步骤：
1)按上述的低聚果糖复合发酵果蔬固体饮料的原料配比称取各原料组分，备用；
2)将各原料过20目筛；
3)将过筛后的原料投入混合机中充分混合均匀；
4)按8g/包小包装分装，得成品。
实施例2
一种低聚果糖复合发酵果蔬固体饮料，按重量份计包括：麦芽糊精5份，山梨糖醇5份，发酵香蕉粉1份，低聚果糖25份，苹果粉10份，白芷粉10份，黑加仑粉10份，黑枣粉10份，辣木叶粉10份，诺丽果浆10份，石榴粉10份，长双歧杆菌1.0份，木瓜粉10份，柠檬酸0.1份，磷酸三钙1份，蔗糖素1份，二氧化硅1份，茶味香精0.1份。
一种低聚果糖复合发酵果蔬固体饮料的制备方法，包括如下工艺步骤：
1)按上述的低聚果糖复合发酵果蔬固体饮料的原料配比称取各原料组分，备用；
2)将各原料过20目筛；
3)将过筛后的原料投入混合机中充分混合均匀；
4)按8g/包小包装分装，得成品。
实施例3
一种低聚果糖复合发酵果蔬固体饮料，按重量份计包括：麦芽糊精4份，山梨糖醇3份，发酵香蕉粉0.5份，低聚果糖15份，苹果粉8份，白芷粉7份，黑加仑粉7份，黑枣粉7份，辣木叶粉8份，诺丽果浆6份，石榴粉8份，长双歧杆菌0.08份，木瓜粉7份，柠檬酸0.05份，磷酸三钙0.5份，蔗糖素0.5份，二氧化硅0.5份，乙基麦芽酚0.05份。
一种低聚果糖复合发酵果蔬固体饮料的制备方法，包括如下工艺步骤：
1)按上述的低聚果糖复合发酵果蔬固体饮料的原料配比称取各原料组分，备用；
2)将各原料过20目筛；
3)将过筛后的原料投入混合机中充分混合均匀；
4)按8g/包小包装分装，得成品。
对于本发明所属技术领域的普通技术人员来说，在不脱离本发明构思的前提下还可以做出若干简单推演或替换，而不必经过创造性的劳动。因此，本领域技术人员根据本发明的揭示，对本发明做出的简单改进都应该在本发明的保护范围之内。上述实施例为本发明的优选实施例，凡与本发明类似的工艺及所作的等效变化，均应属于本发明的保护范畴。
Claims (7)
1.一种低聚果糖复合发酵果蔬固体饮料，其特征在于，按重量份计包括：麦芽糊精3-5份，山梨糖醇2-5份，发酵香蕉粉0.1-1份，低聚果糖10-25份，苹果粉5-10份，白芷粉5-10份，黑加仑粉5-10份，黑枣粉5-10份，辣木叶粉3-10份，诺丽果浆2-10份，石榴粉5-10份，长双歧杆菌0.05-1.0份，木瓜粉5-10份，柠檬酸0.01-0.1份，磷酸三钙0.1-1份，蔗糖素0.1-1份，二氧化硅0.1-1份，食用香精0.01-0.1份。
2.根据权利要求1所述的一种低聚果糖复合发酵果蔬固体饮料，其特征在于，按重量份计包括：麦芽糊精3份，山梨糖醇2份，发酵香蕉粉0.1份，低聚果糖10份，苹果粉5份，白芷粉5份，黑加仑粉5份，黑枣粉5份，辣木叶粉3份，诺丽果浆2份，石榴粉5份，长双歧杆菌0.05份，木瓜粉5份，柠檬酸0.01份，磷酸三钙0.1份，蔗糖素0.1份，二氧化硅0.1份，食用香精0.01份。
3.根据权利要求1所述的一种低聚果糖复合发酵果蔬固体饮料，其特征在于，按重量份计包括：麦芽糊精5份，山梨糖醇5份，发酵香蕉粉1份，低聚果糖25份，苹果粉10份，白芷粉10份，黑加仑粉10份，黑枣粉10份，辣木叶粉10份，诺丽果浆10份，石榴粉10份，长双歧杆菌1.0份，木瓜粉10份，柠檬酸0.1份，磷酸三钙1份，蔗糖素1份，二氧化硅1份，食用香精0.1份。
4.根据权利要求1所述的一种低聚果糖复合发酵果蔬固体饮料，其特征在于，按重量份计包括：麦芽糊精4份，山梨糖醇3份，发酵香蕉粉0.5份，低聚果糖15份，苹果粉8份，白芷粉7份，黑加仑粉7份，黑枣粉7份，辣木叶粉8份，诺丽果浆6份，石榴粉8份，长双歧杆菌0.08份，木瓜粉7份，柠檬酸0.05份，磷酸三钙0.5份，蔗糖素0.5份，二氧化硅0.5份，食用香精0.05份。
5.根据权利要求1～4任一项所述的一种低聚果糖复合发酵果蔬固体饮料，其特征在于，所述食用香精为乙基麦芽酚和/或茶味香精。
6.根据权利要求5所述的一种低聚果糖复合发酵果蔬固体饮料，其特征在于，所述固体饮料为粉末状，粒径为20目，独立包装，且重量为8g/包。
7.一种低聚果糖复合发酵果蔬固体饮料的制备方法，其特征在于，包括步骤：
1)按权利要求1～6任一项所述的低聚果糖复合发酵果蔬固体饮料的原料配比称取各原料组分，备用；
2)将各原料过20目筛；
3)将过筛后的原料投入混合机中充分混合均匀；
4)按8g/包小包装分装，得成品。
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