CN109349464A - 一种魔芋饮料及其制备方法 - 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
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- 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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Abstract
本发明提供了一种魔芋饮料，由以下重量份数比的原料组成：魔芋提取物20‑40份、山药提取物10‑20份、枸杞提取物10‑20份、大豆膳食纤维粉20‑40份、南瓜泥20‑40份、柠檬汁5‑10份、茶多酚5‑10份、活性干酵母5‑10份、醋酸菌1‑10份、调味剂1‑10份、复合酶5‑10份、防腐剂0.5‑1.5份、水400‑500份。其制备方法包括以下步骤：（1）混合发酵，得酶解料；（2）混合保温，制得糖化液；（3）将酶解料和糖化液通气发酵，调配即得魔芋饮料。本发明采用裂解液和超声制取富含高F值寡肽的魔芋低聚糖，利用营养丰富的南瓜泥和具有特殊生物活性的魔芋葡甘寡糖复合，实现不同营养成分的互补，提高了降脂和美容的效果。
Description
技术领域
本发明涉及饮料领域，具体涉及一种魔芋饮料及其制备方法。
背景技术
魔芋属天南星科多年生地下块茎草本植物，既是食材也是药材。中国人历来有食用魔芋的习惯，在《开宝本草》、《图经本草》《本草纲目》、《医林篆要》和《中药大词典》等典籍中均有对魔芋的表述以及服用的方法介绍。魔芋性味温辛，有化痰散结，行瘀消肿，解毒止痛等多种功效，是一种不可多得的天然保健品。
但是现有技术中，对于魔芋中葡萄甘露聚糖的提取效果很差，因此制备出来的魔芋饮料，其没有充分发挥魔芋中葡萄甘露聚糖的作用，不能很好地达到降脂和美容的作用。同时，魔芋精粉(以其所含葡甘聚搪作为保健因子)，无论是直接添加或碱溶处理后添加到饮料中, 最高浓度不能超过0.1%，因而不能用于工业生产。现有的以魔芋精粉或魔芋微粉为原料的饮品，均是在魔芋粉为原料的前提下加入蜂蜜、蔗糖、木糖醇或蛋白糖等作甜味剂，加入符合食品卫生标准的柠檬酸、蔬菜汁、果汁、各种香精作调味剂，加入一定量的相关色素以及防腐剂等配制成不同味觉，不同色感的饮料。如申请号为“03128390.X”的魔芋饮料技术。魔芋是一种性质偏寒的食品，又是一种减肥食品，以它为主料制成的饮品性质偏寒，将影响一部分忌食寒性食物的人群，使得饮料自身特性得不到体现。导致部分人群希望能通过饮品获取一定营养的目的不能实现。所以现有以减肥功能为主要目的配制的魔芋饮料只适应部分人的需要，不能满足更多人群对饮料质量的要求。
发明内容
本发明的第一发明目的在于：针对上述存在的问题，提供一种魔芋饮料，该饮料采用裂解液和超声制取富含高F值寡肽的魔芋低聚糖，利用营养丰富的南瓜泥和具有特殊生物活性的魔芋葡甘寡糖复合，实现不同营养成分的互补，提高了降脂和美容的效果。
本发明的第二发明目的在于：提供一种魔芋饮料的制备方法，该方法适用于上述魔芋饮料的制备，制备得到的魔芋饮料口感好，膳食纤维含量高，适用范围广。
为了实现上述目的，本发明采用的技术方案如下：
一种魔芋饮料，由以下重量份数比的原料组成：魔芋提取物20-40份、山药提取物10-20份、枸杞提取物10-20份、大豆膳食纤维粉20-40份、南瓜泥20-40份、柠檬汁5-10份、茶多酚5-10份、活性干酵母5-10份、醋酸菌1-10份、调味剂1-10份、复合酶5-10份、防腐剂0.5-1.5份、水400-500份。
进一步的，所述魔芋饮料由以下重量份数比的原料组成：魔芋提取物30-40份、山药提取物15-20份、枸杞提取物15-20份、大豆膳食纤维粉30-40份、南瓜泥30-40份、柠檬汁8-10份、茶多酚5-8份、活性干酵母8-10份、醋酸菌8-10份、调味剂5-8份、复合酶5-10份、防腐剂1-1.5份、水450-500份。。
进一步的，所述魔芋提取物的制备包括以下步骤：
按1-2:3-4的比例在魔芋飞粉中加入水，进行超声波破碎，然后煮沸，煮沸后降至55-65℃保温1-2h，再降至30-35℃，加入4%（w/w）1.6L过夜黑曲霉培养液和2%（w/w）0.8L米曲霉过夜培养液，保温搅拌36h，得到含魔芋葡甘寡糖-魔芋高F值寡肽的魔芋提取物。
进一步的，所述调味剂为低聚果糖、果葡糖浆、蜂蜜、山梨糖醇、木糖醇、甜菊糖苷的一种或几种。
进一步的，所述复合酶为木瓜蛋白酶、纤维素酶、α淀粉酶、糖化酶的一种或几种。
进一步的，所述防腐剂为山梨酸钾、山梨酸钠、苯甲酸钠的一种或几种。
本发明还提供了上述魔芋饮料制备方法，包括以下步骤：
（1）将山药提取物、枸杞提取物份、大豆膳食纤维粉混合得到混合料，然后向混合料中加入水，加水量为混合料的4-6倍，搅拌均匀，加入复合酶，于40-42℃水浴加热，搅拌酶解200-220分钟，置于夹层锅中，加热煮沸后，自然降温至40-45℃，得酶解料；
（2）将魔芋提取物、南瓜泥、复合酶搅拌均匀后于60℃保温4h，制得糖化液；
（3）将酶解料和糖化液降温至32℃，然后同时加入活性干酵母和醋酸菌，于机械搅拌罐中进行间歇通气发酵，4d后酒精量＜0.2%时，于60-70℃、10000转/分钟离心13-15分钟，除去沉淀，加入茶多酚、调味剂、复合酶、防腐剂，搅拌至完全溶解，自然冷却至室温再加入柠檬汁，即得魔芋饮料。
综上所述，本发明由于采用了上述方案，具有以下有益效果：
1、本发明魔芋提取物经适当的酶解处理后, 溶解度大大提高, 制得的魔芋饮料样品中葡甘聚糖含t可达1.2%以上，大大提高了其降脂和美白的保健功能。
2、本发明采用裂解液和超声制取富含高F值寡肽的魔芋低聚糖，利用营养丰富的南瓜泥和具有特殊生物活性的魔芋葡甘寡糖复合，实现不同营养成分的互补，制备出富含大量魔芋葡甘寡糖的魔芋饮料，与现有技术相比，其降脂和美白效果提高了10%以上。
3、本发明针对魔芋既是一种 通便、减肥、降血脂、调节肠胃功能的食品，但同时它又具有性寒和低热特性。通过添加山药提取物、枸杞提取物、大豆膳食纤维，降低或去除其性寒，同时又提供膳食纤维等营养成分，解决了魔芋饮品存在的性寒和营养成分低的问题。
具体实施方式
下面结合实施例对本发明一种牛油果的气调保鲜方法，作进一步说明：
实施例1
一种魔芋饮料，由以下重量份数比的原料组成：魔芋提取物38份、荷叶提取物16份、枸杞提取物份20份、大豆膳食纤维粉份33份、南瓜泥40份、柠檬汁8份、茶多酚6份、米曲霉10份、黑曲霉8份、活性干酵母7份、醋酸菌10份、调味剂6份、复合酶10份、防腐剂1.2份、水500份。
所述魔芋提取物的制备包括以下步骤：
按1-2:3-4的比例在魔芋飞粉中加入水，进行超声波破碎，然后煮沸，煮沸后降至55-65℃保温1-2h，再降至30-35℃，加入4%（w/w）1.6L过夜黑曲霉培养液和2%（w/w）0.8L米曲霉过夜培养液，保温搅拌36h，得到含魔芋葡甘寡糖-魔芋高F值寡肽的魔芋提取物。
所述调味剂为蜂蜜、山梨糖醇、甜菊糖苷按2.5:1:0.2的比例配制而成。
所述复合酶为木瓜蛋白酶、纤维素酶、α淀粉酶、糖化酶按0.5:0.8:2:1的比例配制而成。
所述防腐剂为山梨酸钾、苯甲酸钠按1:0.5的比例配制而成。
上述魔芋饮料制备方法，包括以下步骤：
（1）将山药提取物、枸杞提取物份、大豆膳食纤维粉混合得到混合料，然后向混合料中加入水，加水量为混合料的4-6倍，搅拌均匀，加入复合酶，于40-42℃水浴加热，搅拌酶解200-220分钟，置于夹层锅中，加热煮沸后，自然降温至40-45℃，得酶解料；
（2）将魔芋提取物、南瓜泥、复合酶搅拌均匀后于60℃保温4h，制得糖化液；
（3）将酶解料和糖化液降温至32℃，然后同时加入活性干酵母和醋酸菌，于机械搅拌罐中进行间歇通气发酵，4d后酒精量＜0.2%时，于60-70℃、10000转/分钟离心13-15分钟，除去沉淀，加入茶多酚、调味剂、复合酶、防腐剂，搅拌至完全溶解，自然冷却至室温再加入柠檬汁，即得魔芋饮料。
实施例2
一种魔芋饮料，由以下重量份数比的原料组成：魔芋提取物40份、山药提取物20份、枸杞提取物20份、大豆膳食纤维粉20份、南瓜泥25份、柠檬汁10份、茶多酚10份、活性干酵母10份、醋酸菌10份、调味剂10份、复合酶10份、防腐剂1.5份、水500份。
所述魔芋提取物的制备包括以下步骤：
按1-2:3-4的比例在魔芋飞粉中加入水，进行超声波破碎，然后煮沸，煮沸后降至55-65℃保温1-2h，再降至30-35℃，加入4%（w/w）1.6L过夜黑曲霉培养液和2%（w/w）0.8L米曲霉过夜培养液，保温搅拌36h，得到含魔芋葡甘寡糖-魔芋高F值寡肽的魔芋提取物。
所述调味剂为蜂蜜、木糖醇、甜菊糖苷按2:1.5:0.1的比例配制而成。
所述复合酶为纤维素酶、α淀粉酶、糖化酶按1:2:1的比例配制而成。
所述防腐剂为山梨酸钠。
该魔芋饮料的制备方法与实施例1一致。
实施例3
一种魔芋饮料，由以下重量份数比的原料组成：魔芋提取物20份、山药提取物10份、枸杞提取物10份、大豆膳食纤维粉20份、南瓜泥20份、柠檬汁5份、茶多酚5份、活性干酵母5份、醋酸菌1份、调味剂1份、复合酶5份、防腐剂0.5份、水400份。
所述魔芋提取物的制备包括以下步骤：
按1-2:3-4的比例在魔芋飞粉中加入水，进行超声波破碎，然后煮沸，煮沸后降至55-65℃保温1-2h，再降至30-35℃，加入4%（w/w）1.6L过夜黑曲霉培养液和2%（w/w）0.8L米曲霉过夜培养液，保温搅拌36h，得到含魔芋葡甘寡糖-魔芋高F值寡肽的魔芋提取物。
所述调味剂为低聚果糖、果葡糖浆、山梨糖醇按0.5:2:0.3的比例配制而成。
所述复合酶为α淀粉酶、糖化酶按1:1的比例配制而成。
所述防腐剂为山梨酸钾。
该魔芋饮料的制备方法与实施例1一致。
以上所述仅为发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种魔芋饮料，其特征在于,所述魔芋饮料由以下重量份数比的原料组成：魔芋提取物20-40份、山药提取物10-20份、枸杞提取物10-20份、大豆膳食纤维粉20-40份、南瓜泥20-40份、柠檬汁5-10份、茶多酚5-10份、活性干酵母5-10份、醋酸菌1-10份、调味剂1-10份、复合酶5-10份、防腐剂0.5-1.5份、水400-500份。
2.根据权利要求1所述的一种魔芋饮料，其特征在于，所述魔芋饮料由以下重量份数比的原料组成：魔芋提取物30-40份、山药提取物15-20份、枸杞提取物15-20份、大豆膳食纤维粉30-40份、南瓜泥30-40份、柠檬汁8-10份、茶多酚5-8份、活性干酵母8-10份、醋酸菌8-10份、调味剂5-8份、复合酶5-10份、防腐剂1-1.5份、水450-500份。
3.根据权利要求1所述的一种魔芋饮料，其特征在于，所述魔芋提取物的制备包括以下步骤：
按1-2:3-4的比例在魔芋飞粉中加入水，进行超声波破碎，然后煮沸，煮沸后降至55-65℃保温1-2h，再降至30-35℃，加入4%（w/w）1.6L过夜黑曲霉培养液和2%（w/w）0.8L米曲霉过夜培养液，保温搅拌36h，得到含魔芋葡甘寡糖-魔芋高F值寡肽的魔芋提取物。
4.根据权利要求1所述的一种魔芋饮料，其特征在于：所述调味剂为低聚果糖、果葡糖浆、蜂蜜、山梨糖醇、木糖醇、甜菊糖苷的一种或几种。
5.根据权利要求1所述的一种魔芋饮料，其特征在于：所述复合酶为木瓜蛋白酶、纤维素酶、α淀粉酶、糖化酶的一种或几种。
6.根据权利要求1所述的一种魔芋饮料，其特征在于：所述防腐剂为山梨酸钾、山梨酸钠、苯甲酸钠的一种或几种。
7.根据权利要求1至6任一种魔芋饮料制备方法，其特征在于，包括以下步骤：
（1）将山药提取物、枸杞提取物份、大豆膳食纤维粉混合得到混合料，然后向混合料中加入水，加水量为混合料的4-6倍，搅拌均匀，加入复合酶，于40-42℃水浴加热，搅拌酶解200-220分钟，置于夹层锅中，加热煮沸后，自然降温至40-45℃，得酶解料；
（2）将魔芋提取物、南瓜泥、复合酶搅拌均匀后于60℃保温4h，制得糖化液；
（3）将酶解料和糖化液降温至32℃，然后同时加入活性干酵母和醋酸菌，于机械搅拌罐中进行间歇通气发酵，4d后酒精量＜0.2%时，于60-70℃、10000转/分钟离心13-15分钟，除去沉淀，加入茶多酚、调味剂、复合酶、防腐剂，搅拌至完全溶解，自然冷却至室温再加入柠檬汁，即得魔芋饮料。
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