CN109315662A - 一种沙棘固体饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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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
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- A23L2/60—Sweeteners
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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
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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
- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明具体涉及一种沙棘固体饮料,按重量分数计包括以下组分:沙棘粉19‑23份、甜菜汁干燥粉1‑3份、甜味剂13‑14份、稳定剂25‑45份、魔芋粉1‑2份。本发明制备得到的沙棘固体饮料冲饮后,均匀细腻,无异物,无分层,有沙棘特有香气且较浓,色泽呈沙棘本色橘黄色,口感适中。
Description
技术领域
本发明涉及固体饮料领域,特别是涉及一种沙棘固体饮料制备方法。
背景技术
沙棘(拉丁学名:Hippophae rhamnoides Linn.)是一种落叶性灌木,其特性是耐旱、抗风沙,可以在盐碱化土地上生存,因此被广泛用于水土保持。中国西北部大量种植沙棘,用于沙漠绿化。沙棘果实中维生素C含量高,素有维生素C之王的美称。沙棘是植物和其果实的统称。植物沙棘为胡颓子科沙棘属,是一种落叶性灌木。
国内分布于华北、西北、西南等地。沙棘为药食同源植物。沙棘的根、茎、叶、花、果,特别是沙棘果实含有丰富的营养物质和生物活性物质,可以广泛应用于食品、医药、轻工、航天、农牧鱼业等国民经济的许多领域。
沙棘中含有多种对人体有益的活性物质,其中还包括多种生物活性物质,含有大量的维生素E、维生素A、黄酮等,具有抗疲劳和增强机体活力及抗癌等特殊药理性能,具有保护和加速修复胃黏膜、增加肠道双歧杆菌的药性,有降减血浆胆固醇、减少血管壁中胆固醇含量的作用,能防治高血脂症和动脉粥样硬化症,并有促进伤口愈合的作用。
以沙棘为原料可制作成沙棘膏、沙棘口服液、沙棘油、沙棘酒、沙棘醋、沙棘饮料等。
目前,对沙棘用于制备饮料过程中还存在着许多问题,主要包括以下几个方面:
1)沙棘果实过酸,含酸一般在3%-4%,不利于直接开发成果实饮料、食品添加剂等等,因此降酸处理是必备的操作,限制了沙棘的直接利用;
2)冲服开后的沙棘饮料不能体现沙棘固有的橘黄色本色,容易被其它成分给覆盖。
发明内容
本发明的一发明目的是,提供一种直接利用沙棘作为原料的制备方法,无需降酸操作,减少对沙棘的前期处理操作。
本发明另一发明目的是,提供一种冲服开后酸甜适中,颜色趋近沙棘本色的沙棘饮料。
现未有任何文献或报道有公开在沙棘饮料中添加有甜菜,本发明再一发明目的是,提供一种新的沙棘固体饮料配方,添加甜菜不仅可以减少甜味剂的使用,还意外的发现具有增稠和使色彩更鲜艳的作用。
本发明通过如下技术方案来实现:
一种沙棘固体饮料,按重量分数计包括以下组分:
本发明中所述沙棘粉,为沙棘果肉粉,可以将沙棘果肉干燥后,粉碎即得。本发明具体实施方式中,采用冷冻干燥。
本发明一具体实施方式中,按重量分数计包括以下组分:
本发明一具体实施方式中,制备所述沙棘粉或甜菜汁干燥粉的方法,包括以下内容:将去核沙棘果肉或甜菜汁,经真空冻干、粉碎,即得沙棘粉或甜菜汁干燥粉。
优选的,所述真空度为38-40Pa,冻干温度为53-55℃,冻干时长为24-25h。其中甜菜汁是由甜菜块根,去皮,榨汁,过滤,去除残渣后的汁液,经测定其总糖含量为15.11%。
本发明一具体实施方式中,所述甜味剂由1-2份果糖和11-13份白砂糖组成;优选的,甜味剂由2份果糖和12份白砂糖组成。
在固体饮料加入有稳定剂,具有抑制结晶、增加均匀混合的作用。本发明一具体实施方式中,稳定剂由20-25份β-环糊精和10-15份麦芽糊精组成;优选的,由20份β-环糊精和10份麦芽糊精组成。
本发明一具体实施方式中,还包括抗坏血酸0.8-1.1份和/或红茶粉0.15-0.6份;优选的,还包括抗坏血酸1份和/或红茶粉0.15份。
本发明一具体实施方式中,加入有魔芋粉具有很好的增稠效果,且魔芋粉是一种绿色的食品。
本申请在实验中,发现选用魔芋粉作为增稠剂,不仅可以增稠,同时加入后对沙棘冲饮后的独特口感影响较小,特别是当所述魔芋粉选自魔芋精粉时,影响很小或者是没有。
本发明一具体实施方式中,选用甜菜汁干燥粉与魔芋粉的质量比为1-3:1-1.5时,在制备颗粒过程中造粒更容易,粘度较好。特别的,甜菜汁干燥粉与魔芋粉的质量比选自3:1或1:1.5时,增稠效果最佳,制粒效果最好,同时在该配比下的饮料无分层、无异物现象。
在本发明一具体实施方式中,仅采用魔芋粉作为增稠剂时,饮料出现分层现象,静置后在底部还有沉淀出现。
当仅用魔芋粉作为增稠剂时,还意外的发现,在缺少甜菜汁干燥粉的固体饮料与含有甜菜汁干燥粉的固体饮料在气味上具有明显的区别,含有甜菜汁干燥粉的固体饮料在气味上具有果香气味。研究认为可能是加入甜菜汁干燥粉冲饮以后产生了类似萜烯类的化合物,从而使具有果香气味。
添加甜菜汁后,增加了沙棘蜂蜜半固体产品的特有的果香气(沙棘果实中缺少萜烯类的化合物,其果实缺乏果香气味)。
本发明一具体实施方式中,所述沙棘固体饮料的制剂形式为颗粒剂或粉末剂,或者其它现有技术已经公开的制剂形式。
本发明还提供了一种沙棘固体饮料的制备方法,包括以下内容:
将沙棘、甜菜处理得到沙棘果肉和甜菜汁,经真空冻干后,过80目筛制得沙棘粉和甜菜汁干燥粉,再与辅料混合,经杀菌、冷却制得沙棘固体饮料。
其中,辅料包括稳定剂、甜味剂、魔芋粉、抗坏血酸、红茶粉;杀菌温度为80-90℃,杀菌时长为15-20min。
本发明有益效果:
一、本发明制备得到的沙棘固体饮料冲饮后,均匀细腻,无异物,无分层,有沙棘特有香气且较浓,色泽呈沙棘本色橘黄色,口感适中。
二、本发明加入有甜菜汁干燥粉,不仅可以增甜,减少其它甜味剂的用量,以及使色彩增艳的效果,同时还能使固体饮料具有沙棘果本身不具备的果香气味,加入甜菜汁干燥粉后还能减少其它增稠剂的使用,与魔芋粉复配还能使制粒更容易,制粒效果更佳。
三、本发明添加有甜菜汁干燥粉,有助于提高食欲,能缓解头痛,以及预防感冒和贫血的作用。甜菜汁干燥粉中含有丰富的亚硝酸盐物质,具有降低血压和预防老年痴呆等功效。其含有的甜菜碱成分,是其它蔬菜所未有的,它具有和胆碱、卵磷脂生化药理功能,是新陈代谢的有效调节剂,能加速人体对蛋白的吸收改善肝的功能。
四、本发明通过对甜菜汁干燥粉、果糖、白砂糖的复配,有效减少了沙棘果本身的酸味和苦涩味,并且不会覆盖沙棘果本身的特殊味道。
五、采用本发明的原料和制备方法制备的沙棘固体饮料,感官评价好,制备方法简单去除了繁琐复杂的降酸步骤,保留了沙棘的营养价值和原有风味。
具体实施方式
显然,根据本发明的上述内容,按照本领域的普通技术知识和惯用手段,在不脱离本发明上述基本技术思想前提下,还可以做出其它多种形式的修改、替换或变更。
以下通过实施例形式的具体实施方式,对本发明的上述内容再作进一步的详细说明。但不应将此理解为本发明上述主题的范围仅限于以下的实例。凡基于本发明上述内容所实现的技术均属于本发明的范围。
实施例1
沙棘固体饮料的制备方法如下:
1)原料处理:将采摘后的新鲜沙棘果挑选并清洗后装入塑料瓶中密封冷藏,甜菜根清洗干净,切成小块备用。
2)冷冻干燥并粉碎:用烧杯称量沙棘后,将沙棘倒入研钵中,将沙棘的果肉和果核破碎,去掉果核,并冷冻干燥(真空度40Pa,冻干温度55℃,冻干时间24h)得到冻干沙棘,并进行超微粉碎,过80目筛,得到沙棘粉;甜菜根磨浆并取其汁液并冷冻干燥(真空度40Pa,冻干温度55℃,冻干时间24h),进行超微粉碎,过80目筛,得到甜菜汁干燥粉;
3)辅料制备与添加:将白砂糖超微粉碎后过80目筛;魔芋粉过80目筛,备用;
加入定量的β-环糊精,麦芽糊精、魔芋粉、红茶粉、果糖、白砂糖、抗坏血酸;其中红茶粉可根据口感的需要加入;
4)混合:添加辅料后,所有配料混匀。
5)制粒;
6)杀菌冷却:80℃加热杀菌15min,杀菌后冷却至室温
7)灌装:将冷却后的固体饮料-沙棘蜂蜜茶产品装入已洗净灭菌后的PVC包装中密封。
申请人对制得的固体饮料分别进行了品质评价和质构评价,具体的评价标准如下:
1、品质评价
采用综合评分的方法,满分以100分计,将产品室温放置24h后,对产品进行感官评定。评分时产品以30℃左右温水1:6冲饮,请10名评分委员进行评分,测试前不能吃辛辣食物,要求每次品尝之后立即漱口,两次品尝间有一定的时间间隔,以评价的平均分作为最终结果。
产品感官评定指标见表1。
表1感官评定指标
Table 1 Sensory evaluation index
2、质构评价
①可溶性固形物含量测定
按照GB\10788-1989《罐头食品中可溶性固形物含量的测定》中规定的方法对产品的可溶性固形物进行测定。
②酸度测定
按照GB\5009.237-2016《食品pH值的测定》中规定的方法对产品的PH进行测定。
实施例2
申请人采用实施例1所述制备过程,按照不同的配方进行了多组实验,记为序号1-4,分别进行感官评价和质构评价,如表2所示:
表2
由表2可以看出,当不含有甜菜汁干燥粉时,饮料存在分层、产生沉淀的现象,由此可以证明甜菜汁干燥粉除了具有增甜作用意外,还能具有使冲饮后饮料更均质,无分层现象产生,底部无沉淀。在实际感官中,加入甜菜汁干燥粉过多后会使固体颗粒颜色偏于橘红色后,当添加入1质量份的甜菜汁干燥粉时,固体颗粒颜色呈橘黄色使与沙棘本色相同,还具有一定增艳橘黄色的效果。既满足了固体颗粒颜色同沙棘本色相同以及防止分层、产生沉淀的目的,同时还不影响增稠、增甜效果。
序号2与序号1、3和4的相比,序号1、3和4的产品具有果香味,而沙棘果本身不具备果香味,也即加入甜菜汁干燥粉会产生一种未知气味物质。而该效果,在现有技术中并没有被公开。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本领域的技术人员在本发明所揭露的技术范围内,可不经过创造性劳动想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (10)
1.一种沙棘固体饮料,其特征在于,按重量分数计包括以下组分:沙棘
2.根据权利要求1所述沙棘固体饮料,其特征在于:按重量分数计包括以下组分:
3.根据权利要求1所述沙棘固体饮料,其特征在于:制备所述沙棘粉或甜菜汁干燥粉的方法,包括以下内容:将去核沙棘果肉或甜菜汁,经真空冻干、粉碎,即得沙棘粉或甜菜汁干燥粉;优选的,所述真空度为38-40Pa,冻干温度为53-55℃,冻干时长为24-25h。
4.根据权利要求1或2所述沙棘固体饮料,其特征在于:所述甜味剂由1-2份果糖和11-13份白砂糖组成;优选的,甜味剂由2份果糖和12份白砂糖组成。
5.根据权利要求1或2所述沙棘固体饮料,其特征在于:所述稳定剂由20-25份β-环糊精和10-15份麦芽糊精组成;优选的,由20份β-环糊精和10份麦芽糊精组成。
6.根据权利要求1-5任一所述所述沙棘固体饮料,其特征在于:还包括抗坏血酸0.8-1.1份和/或红茶粉0.15-0.6份;优选的,还包括抗坏血酸1份和/或红茶粉0.15份。
7.根据权利要求1所述沙棘固体饮料,其特征在于:所述甜菜汁干燥粉与魔芋粉的质量比为1-3:1-1.5;优选甜菜汁干燥粉与魔芋粉的质量比为为3:1或1:1.5。
8.根据权利要求1所述沙棘固体饮料,其特征在于:所述魔芋粉为魔芋精粉。
9.根据权利要求1所述沙棘固体饮料,其特征在于:所述沙棘固体饮料的制剂形式为颗粒剂或粉末剂。
10.一种沙棘固体饮料的制备方法,其特征在于,包括以下内容:
将沙棘、甜菜处理得到沙棘果肉和甜菜汁,经真空冻干后,过80目筛制得沙棘粉和甜菜汁干燥粉,再与辅料混合,经杀菌、冷却制得沙棘固体饮料;优选的,所述杀菌温度为80-90℃,杀菌时长为15-20min。
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