CN109363050A - 一种红树莓固体速溶饮料及其制备方法 - Google Patents
一种红树莓固体速溶饮料及其制备方法 Download PDFInfo
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
-
- 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
Landscapes
- 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
本发明涉及一种红树莓固体速溶饮料及其制备方法,该速溶饮料的原料组成为:红树莓微囊物5‑45、麦芽糊精6‑12、糊精20‑30、麦芽糖醇20‑35、柠檬酸2‑5、CMC‑Na1‑3、香精1‑5、甜菊苷0.5‑2、奶粉2‑6、咖啡2‑8,以质量配比计。本发明将红树莓鲜果制成固体速溶饮料,具有不易变质,便于携带、便于保存的特点;同时,本发明通过对新鲜红树莓进行胶体研磨、喷雾干燥、微囊化处理等多种制剂技术,提高了产品的溶解性,改善了由多糖成份造成的吸湿性和质量稳定性问题。通过本发明制备的红树莓固体速溶饮料,生产成本低,溶化性、稳定性好,口感较佳,且保留了红树莓的大部分营养成分,最大程度满足了食用人群的需求。
Description
技术领域
本发明属于固体食用饮料技术领域,具体涉及到一种红树莓固体速溶饮料及其制备方法。
背景技术
红树莓,蔷薇科悬钩子属植物,又名覆盆子、马林等。近年来,宁夏大面积的引进红树莓种植,建立了多个标准化红树莓种植基地,现在宁夏有着丰富的红树莓鲜果资源。
红树莓果实口感细腻,风味芳香,营养丰富。其果实中含有柠檬酸、苹果酸、水杨酸、草酸、乙酸和乳酸等多种有机酸和维生素C、维生素B1、B2、烟酸等多种维生素及人体必需的17种氨基酸,有“黄金水果”的美誉。红树莓中还富含钾、铁、钠等矿物质和花色苷、花青素、树莓酮等抗氧化物质。长期食用树莓,能有效地保护心脏,预防高血压、血管壁粥样硬化、心脑血管脆化破裂等心脑血管疾病。此外红树莓是天然鞣花酸含量最高的水果。对于亚健康人群来说,红树莓是人们选择天然、安全、营养食品的良好来源。但是因为树莓鲜果不易保存携带、易变质,不能四季使用,导致无法最大限度的利用其功能。因此,提供一种易保存、不变质、便于携带的红树莓产品是非常必要的。
发明内容
鉴于目前市售红树莓产品稀少,且存在易变质、不易保存携带的制约因素,为了更好发挥红树莓的保健和药用作用,本发明的目的在于提供一种红树莓固体速溶饮料。
本发明的另一目的是提供上述红树莓速溶固体速溶饮料的制备方法。
为实现上述发明目的所采取的技术方案为:
一种红树莓固体速溶饮料,其特征在于该速溶饮料的原料组成为:红树莓微囊物5-45、麦芽糊精6-12、糊精20-30、麦芽糖醇20-35、柠檬酸2-5、CMC-Na1-3、香精1-5、甜菊苷0.5-2、奶粉2-6、咖啡2-8,以质量配比计。
该速溶饮料可进一步制成泡腾片、咀嚼片、口含片或胶囊。
上述红树莓固体速溶饮料的制备方法,其特征在于其工艺步骤为:
1)将红树莓鲜果低温冷冻处理,然后采用超微粉碎,所得微粉加入适量水及囊化材料,搅拌混匀成浆状物,经均质、干燥得到红树莓微囊物;
2)将上述红树莓微囊物与麦芽糊精、糊精、麦芽糖醇、柠檬酸、CMC-Na、香精、甜菊苷、奶粉、咖啡混合,采用干法制粒技术或者湿法制粒技术制粒即可。
过程1)中所述低温冷冻处理条件为:冷冻温度-12℃,冷冻时间12-24h。
过程1)中所述粉碎方法为胶体磨粉碎,胶体磨的转速为2000r/min~3000r/min,次数为2~3次,筛选粒径为10-350um微粉。
过程1)中所述囊化材料为壳聚糖、环糊精及其衍生物、明胶、乙基纤维素、丙烯酸树脂和聚丙交酯-聚乙二醇高分子共聚物中的一种或几种,囊化材料用量为微粉质量的12%-20%,制备成粒径范围为10-45um的红树莓微囊。
所述干燥采用喷雾干燥方式,干燥时利用雾化的液滴与热风充分混合流动,干燥迅速,可以最大限度地保护红树莓的营养成分,所述喷雾干燥工艺条件为:进样速度6~10ml/min、进风温度100~150℃、风机转速1400~2500rpm、雾化压力0.18~2.0bar。
所述麦芽糊精、糊精、麦芽糖醇、柠檬酸、CMC-Na、香精、甜菊苷、奶粉和咖啡采用微粉化处理,过120目筛。
为了克服颗粒成型性差、吸湿性强的难题,以及获得最佳口感,满足消费者的需求,使用响应面设计优化处方工艺,DesignExpert8.0.6.1软件回归分析,获得最优处方,见表1、图1和图2。
表1.红树莓固体速溶饮料实验设计及实验结果
本发明将红树莓鲜果制成固体速溶饮料,具有不易变质,便于携带、便于保存的特点;同时,本发明通过对新鲜红树莓进行胶体研磨、喷雾干燥、微囊化处理等多种制剂技术,提高了产品的溶解性,改善了由多糖成份造成的吸湿性和质量稳定性问题。通过本发明制备的红树莓固体速溶饮料,生产成本低,溶化性、稳定性好,口感较佳,且保留了红树莓的大部分营养成分,最大程度满足了食用人群的需求(如表2所示)。
表2:红树莓固体速溶饮料口感评价标准
附图说明
图1.1为响应面设计因素A与因素B响应值3D图;
图1.2为响应面设计因素A与因素C响应值3D图;
图1.3为响应面设计因素B与因素C响应值3D图;
图2为不同RH下颗粒吸湿率图。
具体实施方法
下面结合具体实施方式对本发明作进一步的说明,显然,所描述的实施例仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
实施例1
红树莓固体速溶饮料的原料组成:红树莓微囊物45g、麦芽糊精9g、糊精25g、麦芽糖醇20g、柠檬酸3.5g、CMC-Na1.5g、香精1.5g、甜菊苷1.5g、奶粉4g、咖啡3.5g。
此产品的制备方法,包括以下步骤:
(1)称取新鲜树莓,冷冻干燥后超微粉碎,所得微粉以1:1.5比例加入水,同时加入壳聚糖、明胶、PLA/PEG(PLA-PEG是由聚丙交酯(PLA,也称聚乳酸)和聚乙二醇(PEG)聚合而成的高分子共聚物),搅拌形成浆状物。
(2)将浆状物采用胶体磨处理后,得到红树莓混悬液,后进入喷雾干燥仪器中进行干燥处理,喷雾干燥参数为进样速度7ml/min、进风温度110℃、风机转速1700rpm、雾化压力0.70bar,得红树莓微囊物。
(3)按比例将红树莓微囊物与其它物料充分混合。
(4)将混合均匀后的粉体,放入干法制粒机料斗中,开机,设定好设备参数:投料速度11rpm、滚轮压力4MPa、滚轮转速10rpm,压制成合适硬度的薄片,粉碎,过筛整粒,包装即得。
实施例2
红树莓固体速溶饮料原料组成:红树莓微囊物40g、麦芽糊精9g、糊精25g、麦芽糖醇20g、柠檬酸3.5g、CMC-Na1.5g、香精1.5g、甜菊苷1.5g、奶粉4g、咖啡3.5g。
此产品的制备方法,包括以下步骤:
(1)称取新鲜树莓,冷冻干燥后超微粉碎,所得微粉以1:1.5比例加入水,同时加入壳聚糖、明胶、PLA/PEG,搅拌以形成浆状物。
(2)将浆状物采用胶体磨处理后,得到红树莓混悬液,后进入喷雾干燥仪器中进行干燥处理,喷雾干燥参数为进样速度7ml/min、进风温度110℃、风机转速1700rpm、雾化压力0.70bar,得红树莓微囊物。
(3)按比例将红树莓微囊物与其它物料辅料充分混合。
(4)以定量的润湿剂水溶液为粘合剂对上述混合粉体进行湿法制粒并烘干,烘干温度为60℃,时间2h至水分含量小于5%,然后过筛网整粒,包装即得。
实施例3
红树莓固体速溶饮料的原料组成:红树莓微囊物30g、麦芽糊精11g、糊精26g、麦芽糖醇30g、柠檬酸4.5g、CMC-Na2g、香精3g、甜菊苷2g、奶粉5.5g、咖啡4.5g。
此产品的制备方法,包括以下步骤:
(1)称取新鲜树莓,冷冻干燥后超微粉碎,所得微粉以1:1.5比例加入水,同时加入明胶、乙基纤维素、丙烯酸树脂,搅拌以形成浆状物。
(2)将浆状物采用高压均质处理后,得到红树莓混悬液,后进入喷雾干燥仪器中进行干燥处理,喷雾干燥参数为进样速度9ml/min、进风温度110℃、风机转速2100rpm、雾化压力1.6bar,得红树莓微囊物。
(3)按比例将红树莓微囊物与其它物料充分混合。
(4)以定量的润湿剂水溶液为粘合剂对上述混合粉体进行湿法制粒并烘干,烘干温度为55℃,时间3h至水分含量小于5%,然后过筛网整粒,包装即得。
Claims (8)
1.一种红树莓固体速溶饮料,其特征在于该速溶饮料的原料组成为:红树莓微囊物5-45、麦芽糊精6-12、糊精20-30、麦芽糖醇20-35、柠檬酸2-5、CMC-Na 1-3、香精1-5、甜菊苷0.5-2、奶粉2-6、咖啡2-8,以质量配比计。
2.按照权利要求1所述的红树莓固体速溶饮料,其特征在于该速溶饮料可进一步制成泡腾片、咀嚼片、口含片或胶囊。
3.一种如权利要求1所述的红树莓固体速溶饮料的制备方法,其特征在于其工艺步骤为:
1)将红树莓鲜果低温冷冻处理,然后采用超微粉碎,所得微粉加入适量水及囊化材料,搅拌混匀成浆状物,经均质、干燥得到红树莓微囊物;
2)将上述红树莓微囊物与麦芽糊精、糊精、麦芽糖醇、柠檬酸、CMC-Na、香精、甜菊苷、奶粉、咖啡混合,采用干法制粒技术或者湿法制粒技术制粒即可。
4.按照权利要求3所述的红树莓固体速溶饮料的制备方法,其特征在于,过程1)中所述低温冷冻处理条件为:冷冻温度-12℃,冷冻时间12-24h。
5.按照权利要求3所述的红树莓固体速溶饮料的制备方法,其特征在于,过程1)中所述粉碎方法为胶体磨粉碎,胶体磨的转速为2000r/min~3000r/min,次数为2~3次,筛选粒径为10-350um微粉。
6.按照权利要求3所述的红树莓固体速溶饮料的制备方法,其特征在于,过程1)中所述囊化材料为壳聚糖、环糊精及其衍生物、明胶、乙基纤维素、丙烯酸树脂和聚丙交酯-聚乙二醇高分子共聚物中的一种或几种,囊化材料用量为微粉质量的12%-20%,制备成粒径范围为10-45um的红树莓微囊。
7.按照权利要求3所述的红树莓固体速溶饮料的制备方法,其特征在于所述干燥采用喷雾干燥方式,所述喷雾干燥工艺条件为:进样速度6~10ml/min、进风温度100~150℃、风机转速1400~2500 rpm、雾化压力0.18~2.0 bar。
8.按照权利要求3所述的红树莓固体速溶饮料的制备方法,其特征在于所述麦芽糊精、糊精、麦芽糖醇、柠檬酸、CMC-Na、香精、甜菊苷、奶粉和咖啡采用微粉化处理,过120目筛。
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