CN109221840A - 一种眼保健枸杞复合饮料及其制备方法 - 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
本发明公开了一种眼保健枸杞复合饮料及其制备方法,该饮料原料包括鲜枸杞汁、鲜苹果汁、红枣浓缩汁,还包括稳定剂、乳化剂、抗氧化剂。具体制备方法包括制汁、酶解、调配、均质、浓缩、灭菌、灌装等步骤。采用本发明的方法制备的眼保健枸杞复合饮料不仅具备缓解视疲劳、护眼明目、益气养血的作用而且果香浓郁、色泽悦目、酸甜适口、稳定性好,具有广阔的市场前景。另外,本发明的制作方法,工艺简单,成本低廉,具有很强的可操作性。
Description
技术领域
本发明涉及一种眼保健枸杞复合饮料及其制备方法,属于保健食品加工技术领域。
背景技术
医学实验证明,人体中发现的类胡萝卜素主要包括α-胡萝卜素、β-胡萝卜类、玉米黄质和叶黄素等,植物中所含的天然叶黄素和玉米黄质是性能优异的抗氧化剂,可预防老年性眼球视网膜黄斑退化引起的视力下降与重度近视及视网膜剥离,保护眼睛不受光线损害,延缓眼睛的老化及防止病变,促进视网膜细胞中视紫质的再生成,并可增进视力,保护视力,缓解视疲劳症状等作用。人在体内不能合成叶黄素和玉米黄素,动物和人体内的叶黄素和玉米黄素均来自食物。一直以来,许多国家的学者纷纷寻找和研究叶黄素及玉米黄素资源,很多植物中都由于含量太低,提取麻烦且纯度不高,使其提取和使用收到了极大的限制。直到2003年,有学者发现枸杞中含有丰富的玉米黄素,随后,又有学者经过提取测定,宁夏枸杞中玉米黄素的含量为1130mg/kg,是现在已知植物中含量最高的,枸杞成为我国玉米黄素的新资源。
目前市售的枸杞饮料主要有两种:一种是纯枸杞饮料。以鲜枸杞或干枸杞为原料,经打浆或复水浸提,除去皮籽,将取得的枸杞汁再加入相应的甜味剂、酸味剂及其他辅料进行稀释、调配,再经过滤、杀菌等工艺后灌装,制成纯枸杞饮料。另一种是含有枸杞成分的复合枸杞饮料。它是以枸杞为主要原料,再添加可食用中药材如菊花、大枣、桑椹、茯苓、决明子、桂圆等原料,一般采用浸渍取汁,过滤去除皮、籽、肉等不溶物,取其清液进行适当糖酸调配,杀菌后灌装,制成具有某种特定功能的复合饮料。
上述两种枸杞饮料主要存在以下几个方面的问题:一是枸杞中的叶黄素和玉米黄质为脂溶性类胡萝卜素,不能溶于饮料中,造成了保健功能丧失和营养价值浪费。二是枸杞自身的香气特征并不明显,纯枸杞饮料和成分搭配不合理的复合饮料,无法达到一般果汁饮料所具有的香气怡人、酸甜适口的效果,失去对消费者的吸引力。
发明内容
为了克服现有技术的不足之处,本发明公开了一种富含叶黄素和玉米黄素,且香气怡人、酸甜易饮的枸杞眼保健饮料及其制备方法。
本发明的技术方案如下。
一种眼保健枸杞复合饮料,包括:50%-65%鲜枸杞汁、35%-45%鲜苹果汁、15%-20%红枣浓缩汁,还包括稳定剂、乳化剂、抗氧化剂;
一种眼保健枸杞复合饮料的制备方法,步骤如下:
(1)鲜枸杞汁的制备:挑选成熟度良好的鲜枸杞,经过清洗、打浆、酶解、除渣、乳化、过滤等步骤得到鲜枸杞汁;
(2)鲜苹果汁的制备:挑选无腐烂、感官良好的苹果,经过清洗、切块、烫漂、压榨、除渣等步骤得到鲜苹果汁;
(3)浓缩红枣汁的制备:挑选感官良好的干红枣,清洗,以质量比1:6-1:8比例复水后打浆,在90-95℃条件下恒温熬制,直至体积变为原液的1/3-1/2;
(4)酶解:将步骤(2)和(3)得到的鲜苹果汁和红枣浓缩汁按比例混合,向混合液中加入果胶酶,在40-60℃条件下恒温酶解2-4小时,过滤得到混合汁,备用;
(5)调配均质:将步骤(1)和(4)得到的鲜枸杞汁和红枣与苹果的混合汁按比例调配,向调配液中加入稳定剂,混合均匀后通过高压均质机均质2-3次,均质机压力为15-20MPa;
(6)浓缩:均质后的饮料进行浓缩,使叶黄素、玉米黄质总含量不低于0.08%;
(7)杀菌:将均质后的饮料通过高温瞬时杀菌机进行杀菌;
(8)灌装:将上述杀菌后的饮料进行无氧灌装。
步骤(1)中制备鲜枸杞汁的具体步骤是用3%-5%碳酸氢钠溶液均匀喷淋于鲜果表面,摊晾0.5-1小时,投入70-90℃水中烫漂5-10分钟,捞出晾干,加入抗氧化剂,投入打浆机中打浆,向枸杞浆液中加入果胶酶和蛋白质酶,在45-55℃恒温罐中酶解12-24小时,分离皮渣,粗滤,加入乳化剂,通过胶体磨乳化2-3遍,过滤得到鲜枸杞汁。其中果胶酶和蛋白质酶的添加量分别为20-40mg/L和10-30mg/L。
步骤(2)中制备鲜苹果汁的具体步骤是将清洗后的苹果带皮切成6-8小块,投入到质量分数为0.1-0.5‰沸腾食盐水中烫漂2-5分钟,捞出晾干,加入抗氧化剂,压榨,去渣得到鲜苹果汁。
步骤(1)和(2)中抗氧剂为D-异抗坏血酸钠,其添加量分别为枸杞质量的0.05%-0.1%,苹果质量的0.05%-0.1%。
步骤(4)中果胶酶的添加量为20-50mg/L。
所述乳化剂为蔗糖脂肪酸酯和单硬脂酸甘油酯,其中蔗糖脂肪酸酯的添加量为枸杞质量的0.3-0.5‰,单硬脂酸甘油酯的添加量为枸杞质量0.2-0.3‰。
所述稳定剂为黄原胶和羧甲基纤维素,黄原胶和羧甲基纤维素的加入量,分别为鲜枸杞汁和红枣、苹果混合汁总质量的0.05-0.1%和0.1-0.15%。
本发明的眼保健枸杞复合饮料,首先,选用鲜枸杞榨汁,在鲜枸杞汁制备阶段加入乳化剂蔗糖脂肪酸酯和单硬脂酸甘油酯,充分乳化,使叶黄素和玉米黄素等脂溶性的色素溶于鲜枸杞汁中;其次,选用香气特性明显的红枣作为搭配,不但提高了饮料的营养价值,而且经过熬煮使枣香充分释放出来,弥补了枸杞自身香气的不足;再次,选用富含苹果酸和柠檬酸的苹果为原料,充当了酸味剂,避免了额外添加酸味添加剂的同时,苹果中的维生素C也可以作为抗氧化剂,保护叶黄素和玉米黄素性质的稳定性。
采用本发明的方法制备的眼保健枸杞复合饮料不仅具备缓解视疲劳、护眼明目、益气养血的作用而且果香浓郁、色泽悦目、酸甜适口、稳定性好,具有广阔的市场前景。另外,本发明的制作方法,工艺简单,成本低廉,具有很强的可操作。
具体实施方式
实施例1
(1)鲜枸杞汁的制备:挑选成熟度良好的鲜枸杞,清洗后,用4%碳酸氢钠溶液均匀喷淋于鲜果表面,摊晾1小时,投入80℃水中烫漂6分钟,捞出晾干,加入0.1%D-异抗坏血酸钠,投入打浆机中打浆,根据枸杞浆液的体积,向枸杞浆液中加入果胶酶和蛋白质酶,使得加入的果胶酶和蛋白质酶含量为30mg/L和20mg/L,在55℃恒温罐中酶解12小时,分离皮渣,粗滤,加入0.5‰蔗糖脂肪酸酯和0.2‰单硬脂酸甘油酯,通过胶体磨乳化3遍,经过孔径为0.45微米膜过滤后得到鲜枸杞汁。
(2)鲜苹果汁的制备:挑选无腐烂、感官良好的苹果,清洗,将清洗后的苹果带皮切成6小块,投入到0.5‰沸腾食盐水中烫漂3分钟,捞出晾干,加入0.1%D-异抗坏血酸钠,压榨,去渣得到鲜苹果汁。
(3)浓缩红枣汁的制备:挑选感官良好的干红枣,清洗,以质量比1:8比例复水后打浆,在90℃条件下恒温熬制,直至体积变为原液的1/2。
(4)酶解:将步骤(2)、(3)得到的鲜苹果汁和红枣浓缩汁按比例混合,鲜苹果汁取35%、红枣浓缩汁取15%,向混合液中加入果胶酶,果胶酶加入量按苹果和红枣混合汁体积,使加入的果胶酶含量为40mg/L,然后在60℃条件下恒温酶解2小时,经过孔径为0.45微米膜过滤后得到混合汁,备用。
(5)调配均质:将步骤(1)、(4)得到的鲜枸杞汁和红枣、苹果混合汁按比例:鲜枸杞汁50%%、鲜苹果汁35%、红枣浓缩汁15%调配混合,向调配液中加入0.1%黄原胶和0.1%羧甲基纤维素,混合均匀后通过高压均质机均质3次,均质机压力为15-20MPa。
(6)浓缩:均质后的饮料通过10纳米的纳滤膜进行浓缩,使叶黄素、玉米黄质总含量不低于0.08%。
(7)杀菌:将均质后的饮料通过温度设定为150℃的高温瞬时杀菌机杀菌5秒。
(8)灌装:先在20kPa的真空度下抽去饮料瓶中的空气,在注入上述杀菌后的饮料,最后在瓶口空颈充入无菌氮气,封盖。
Claims (7)
1.一种眼保健枸杞复合饮料,包括:50%-65%鲜枸杞汁、35%-45%鲜苹果汁、15%-20%红枣浓缩汁,还包括稳定剂、乳化剂、抗氧化剂。
2.如权利要求1所述的一种眼保健枸杞复合饮料的制备方法,步骤如下:
(1)鲜枸杞汁的制备:挑选成熟度良好的鲜枸杞,经过清洗、打浆、酶解、除渣、乳化、过滤等步骤得到鲜枸杞汁;
(2)鲜苹果汁的制备:挑选无腐烂、感官良好的苹果,经过清洗、切块、烫漂、压榨、除渣等步骤得到鲜苹果汁;
(3)浓缩红枣汁的制备:挑选感官良好的干红枣,清洗,以质量比1:6-1:8比例复水后打浆,在90-95℃条件下恒温熬制,直至体积变为原液的1/3-1/2;
(4)酶解:将步骤(2)和(3)得到的鲜苹果汁和红枣浓缩汁按比例混合,向混合液中加入果胶酶,在40-60℃条件下恒温酶解2-4小时,过滤得到混合汁,备用;
(5)调配均质:将步骤(1)和(4)得到的鲜枸杞汁和红枣、苹果混合汁按比例调配,向调配液中加入稳定剂,混合均匀后通过高压均质机均质2-3次,均质机压力为15-20MPa;
(6)浓缩:均质后的饮料进行浓缩,使叶黄素、玉米黄质总含量不低于0.08%;
(7)杀菌:将均质后的饮料通过高温瞬时杀菌机进行杀菌;
(8)灌装:将上述杀菌后的饮料进行无氧灌装。
3.如权利要求1或2所述的一种眼保健枸杞复合饮料的制备方法,其特征在于步骤(1)中制备鲜枸杞汁的具体步骤是用3%-5%碳酸氢钠溶液均匀喷淋于鲜果表面,摊晾0.5-1小时,投入70-90℃水中烫漂5-10分钟,捞出晾干,加入抗氧化剂,投入打浆机中打浆,向枸杞浆液中加入果胶酶和蛋白质酶,在45-55℃恒温罐中酶解12-24小时,分离皮渣,粗滤,加入乳化剂,通过胶体磨乳化2-3遍,过滤得到鲜枸杞汁。
4.如权利要求1或2所述的一种眼保健枸杞复合饮料的制备方法,其特征在于:该方法步骤(2)中制备鲜苹果汁的具体步骤是将清洗后的苹果带皮切成6-8小块,投入到质量分数为0.1-0.5‰沸腾食盐水中烫漂2-5分钟,捞出晾干,加入抗氧化剂,压榨,去渣得到鲜苹果汁。
5.如权利要求1至4任一权利要求所述的一种眼保健枸杞复合饮料的制备方法,其特征在于步骤(1)和(2)中抗氧剂为D-异抗坏血酸钠,其添加量分别为枸杞质量的0.05%-0.1%,苹果质量的0.05%-0.1%。
6.如权利要求1或2或3所述的一种眼保健枸杞复合饮料的制备方法,其特征在于所述乳化剂为蔗糖脂肪酸酯和单硬脂酸甘油酯,其中蔗糖脂肪酸酯的添加量为枸杞质量的0.3-0.5‰,单硬脂酸甘油酯的添加量为枸杞质量0.2-0.3‰。
7.如权利要求1或2或3所述的一种眼保健枸杞复合饮料的制备方法,其特征在于所述稳定剂为黄原胶和羧甲基纤维素,黄原胶和羧甲基纤维素的加入量,分别为鲜枸杞汁和红枣、苹果混合汁总质量的0.05-0.1%和0.1-0.15%。
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