CN109430616A - 一种黑枸杞保健饮料的配方及其制备方法 - Google Patents
一种黑枸杞保健饮料的配方及其制备方法 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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- 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
- A23L33/105—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- 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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- Polymers & Plastics (AREA)
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Abstract
本发明提供了一种黑枸杞汁保健饮料及其制备方法。所述黑枸杞汁保健饮料由如下重量百分比的组份制成:黑枸杞冻干粉5.0%‑20%;低聚果糖3.0%‑12%;葡萄糖粉2.0%‑4.0%;酸枣仁1.0%‑5.0%;山楂原浆3.0%‑10.0%;果胶0.5%‑3.0%,余量为水或者为水与其它清热解毒组分。所述黑枸杞果粉为采用鲜果真空冷冻干燥,迅速打粉。本发明最大程度的保留了花青素和增加了花青素的溶解和吸收;同时低聚果糖可以改善肠道功能;酸枣仁有助于睡眠;山楂能活血化滞、降胆固醇等。本发明产品饮料酸甜适中,颜色靓丽,具有深厚的黑枸杞味和淡淡的山楂味及酸枣仁特殊香气,整体风味独特;具有延缓衰老,健胃消食,宁心安神,改善肠道等的保健功效,适合大多数人饮用。
Description
技术领域
本发明涉及饮料领域,特别是一种黑枸杞汁保健饮料的配方及其制备方法。
背景技术
黑枸杞,别名:苏枸杞,俗称:黑枸杞。为中国西部特有的沙漠药用植物品种,主产于中国青海省东部、新疆北部、甘肃、西藏等地。黑枸杞是迄今为止发现原花青素含量最高的野生植物,而野生黑枸杞品质和花青素含量是最高的。黑枸杞味甘、性平,富含蛋白质、脂肪、糖类、游离氨基酸、有机酸、矿物质、微量元素、生物碱、维生素C、B1、B2等各种营养成分。而且含有丰富的黑果色素—天然原花青素(红果枸杞不含),其OPC含量超过蓝莓(黑枸杞含OPC3690mg/100g;蓝莓含OPC330~3380mg/100g),尤其含具有清除自由基、抗氧化功能的天然的花色甙,药用、保健价值远远高于普通红枸杞及蓝莓,被誉为“软黄金”,具有延缓人体细胞组织衰老,保持年轻状态,延年益寿的功效。
发明内容
本发明的目的在于针对上述存在问题和不足,提供一种口感好,容易吸收,且有益于消费者健康的黑枸杞汁保健饮料及其制备方法。
本发明的技术方案是这样实现的:
本发明所述黑枸杞保健饮料,其特点是由以下组分配制而成,以重量百分比计:
余量为水或者为水与其它清热解毒组分。
本发明的优选方案是由如下重量百分比的组分组成:
进一步优选方案是由如下重量百分比的组分组成:
最佳方案是由如下重量百分比的组分组成:
所述黑枸杞粉为采用鲜果真空冷冻干燥,然后迅速打粉,以最大程度的保留了花青素,极大程度增加了花青素的溶解和吸收。在本发明中,打粉后黑枸杞粉颗粒为30-50目。
所述低聚果糖为蔗果三糖,其甜度为蔗糖的30%,既保持了蔗糖的纯正甜味性质,又比蔗糖甜味清爽。蔗果三糖具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节,抗龋齿等保健功能。
所述葡萄糖粉甜度为蔗糖的74%。所述果胶为低酯果胶。
所述酸枣仁优选采用酸枣仁粉,将酸枣仁打粉后过80目筛得到。
所述山楂原浆优选采用东北山楂,进过挑选,清洗,去核,打浆得到;或者是用新鲜山楂果肉加部分水打浆得到。
所述的菊花提取物采用杭白菊,5公斤杭白菊加入100公斤水中,80度,浸提60分钟所得溶液。
所述的金银花提取物采用河南封丘的金银花,2公斤金银花加入100公斤水中,80度,浸提60分钟所得溶液。
所的茶多酚采用绿茶中提取的茶多酚。水一般采用饮用水。
本发明的另一目的是提供一种黑枸杞保健饮料的制备方法,该方法包括以下步骤:
(一)、采集新鲜黑枸杞,洗净,晾干,将新鲜黑枸杞放置到-20摄氏度的冷库中冷冻5-8个小时;
(二)、将冻实的黑枸杞取出,迅速放至真空冷干机中真空干燥24小时;
(三)、将干燥过的黑枸杞取出,迅速打粉,形成30-50目的小颗粒状粉末;
(四)、分别加入一定比例的低聚果糖,葡萄糖粉和酸枣仁粉以及果胶,搅拌均匀,加总水量的一部分水,剪切搅拌均匀;加入山楂原浆,剪切搅拌均;加入剩余水,定容至100%,搅拌均匀;得到本发明产品。
在步骤(四)中,定容至100%(如配方总量是1000KG,就定容到1000KG)后,搅拌均匀,然后还可进行包装,瞬时高温灭菌得到包装的本发明产品。
进一步的,在步骤(一)中,冷冻时间优选为6个小时;
进一步的,在步骤(二)中,真空冷干机中的温度优选为-17.5摄氏度;
进一步的,在步骤(三)中,从真空冷干机取出的黑枸杞的水分含量为1-5%,取出后应立即进行打粉,若解冻或部分解冻后再打粉则会吸收空气中的水分而影响效果。
采用上述方法制备的原理为:黑枸杞属于热敏性的物质,采用冷冻干燥的方式能够把含有大量水分物质,预先进行降温冻结成固体,然后在真空的条件下使水蒸汽直接升华出来,而物质本身剩留在冻结时的冰架中,冷冻干燥有下列优点:在冷冻干燥过程中,微生物的生长和酶的作用无法进行,因此最大程度的保留了本来性状,由于在冻结的状态下进行干燥,因此体积几乎不变,保持了原来的结构,不会发生浓缩现象,干燥后的物质疏松多孔,呈海绵状,加水后溶解迅速而完全,几乎立即恢复原来的性状,由于干燥在真空下进行,氧气极少,因此一些易氧化的物质得到了保护,干燥能排除95%以上的水份,使干燥后产品能长期保存而不致变质。
相较现有技术,本发明是采用黑枸杞鲜果冷冻,然后进行真空干燥,再迅速打粉,之后加入一定比例的低聚果糖,口服葡萄糖粉,酸枣仁粉,果胶以及山楂原浆,再加入菊花提取物,金银花提取物以及茶多酚,最后以饮用水定容至1000kg,剪切搅拌均匀后,进行灌装包装,瞬时高温灭菌;这种工艺最大程度的保留了花青素,经试验比对,普通的阴干方式得到的黑枸杞其花青素含量为0.7-1.5g/100g,而本发明采用的真空冷冻干燥法得到的黑枸杞的花青素含量为2.3-3.0g/100g,花青素含量高出2-3倍。由于将黑枸杞打成粉,极大程度增加了花青素的溶解和利于工业化生产;同时低聚果糖可以改善肠道功能,酸枣仁具有养心补肝,宁心安神,有助于睡眠;山楂能活血化滞、健胃消食、降血压、降血脂、降胆固醇等;菊花有清热解毒的作用,常饮用可提高免疫力,改善心血管功能;金银花具有清热解毒,疏散风热的作用;而茶多酚是活性物质,具有解毒和抗辐射的作用。本发明所制得的产品饮料酸甜适中,颜色靓丽,具有深厚的黑枸杞味和淡淡的山楂味,酸枣仁的特殊香气若有似无,整体风味独特;菊花特有的清香贯穿始终;同时本品具有延缓衰老,健胃消食,宁心安神,改善肠道,清热解毒以及抗辐射等的保健功效,适合男女老幼饮用。
具体实施方式
本发明所述黑枸杞保健饮料,其特点是由以下组分配制而成,以重量百分比计:
余量为水或者为水与其它清热解毒组分。
本发明的优选方案是由如下重量百分比的组分组成:
进一步优选方案是由如下重量百分比的组分组成:
最佳方案是由如下重量百分比的组分组成:
本发明还涉及一种黑枸杞保健饮料的制备方法,该方法包括以下步骤:
(一)、采集新鲜黑枸杞,洗净,晾干,将新鲜黑枸杞放置到-20摄氏度的冷库中冷冻5-8个小时;
(二)、将冻实的黑枸杞取出,迅速放至真空冷干机中真空干燥24小时;
(三)、将干燥过的黑枸杞取出,迅速打粉,形成30-50目的小颗粒状粉末;
(四)、分别加入一定比例的低聚果糖,葡萄糖粉和酸枣仁粉以及果胶,搅拌均匀,加总水量的一部分水,剪切搅拌均匀;加入山楂原浆,剪切搅拌均;加入剩余水,定容至100%,搅拌均匀;得到本发明产品。
进一步的,在步骤(一)中,冷冻时间优选为6个小时;
进一步的,在步骤(二)中,真空冷干机中的温度优选为-17.5摄氏度;
进一步的,在步骤(三)中,从真空冷干机取出的黑枸杞的水分含量为1-5%,取出后应立即进行打粉,若解冻或部分解冻后再打粉则会吸收空气中的水分而影响效果。
在步骤(四)中,定容至100%(如配方总量是1000KG,就定容到1000KG,配方总量是100KG,就定容到100KG等)后,搅拌均匀,然后还可进行包装,瞬时高温灭菌得到包装的本发明产品。
本发明产品饮料酸甜适中,颜色靓丽,具有深厚的黑枸杞味和淡淡的山楂味及酸枣仁特殊香气,整体风味独特;具有延缓衰老,健胃消食,宁心安神,改善肠道等的保健功效,适合大多数人饮用。
以下结合具体实施例对本发明作进一步详述:
实施例1:
将黑枸杞冷冻后进行真空干燥,打粉,按重量百分比黑枸杞粉5%、低聚果糖3.0%、葡萄糖粉2.0%、酸枣仁粉1.0%、山楂原浆3.0%、菊花提取物3.0%,金银花提取物2.0%,果胶0.5%,茶多酚0.5%,饮用水补至100%的比例搅拌混合均匀,包装,瞬时高温灭菌,即得到包装的本发明产品。
此产品口感略显寡淡,香气特征不太明显,饮料颜色也不太好,需加大物料用量。如果除水外的其它组份再低于上述配比,则口感、香气和颜色都达不到本发明目的。
实施例2:
将黑枸杞冷冻后进行真空干燥,打粉,按重量百分比黑枸杞粉8.0%、低聚果糖5.0%、葡萄糖粉2.0%、酸枣仁粉2.0%、山楂原浆5.0%、菊花提取物5.0%,金银花提取物2.5%,果胶1.0%,茶多酚0.8%,饮用水补至100%的比例搅拌混合均匀,包装,瞬时高温灭菌,即得到包装的本发明产品。
此产品口感较实例1有很大提升,香气特征明显,但还不是最佳,颜色稍微不足,还可加大物料用量。
实施例3:
将黑枸杞冷冻后进行真空干燥,打粉,按重量百分比黑枸杞粉10.0%、低聚果糖8.0%、葡萄糖粉2.5%、酸枣仁粉2.7%、山楂原浆6.5%、菊花提取物5.0%,金银花提取物2.0%,果胶1.5%,茶多酚0.8%,饮用水补至100%的比例搅拌混合均匀,包装,瞬时高温灭菌,即得到包装的本发明产品。
此产品口感酸甜比搭配很好,香气特征明显,颜色靓丽,香气饱满,此搭配较好.
实施例4:
将黑枸杞冷冻后进行真空干燥,打粉,按重量百分比黑枸杞粉15.0%、低聚果糖8.0%、葡萄糖粉3.0%、酸枣仁粉3.0%、山楂原浆7.0%、菊花提取物7.0%,金银花提取物5.0%,果胶2.0%,茶多酚1.0%,饮用水补至100%的比例搅拌混合均匀,包装,瞬时高温灭菌,即得到包装的本发明产品。
此产品口感酸甜比搭配较好,香气特征明显,颜色靓丽,香气稍有不协调,此搭配需改进.。
实施例5:
将黑枸杞冷冻后进行真空干燥,打粉,按重量百分比黑枸杞粉20.0%、低聚果糖12.0%、葡萄糖粉4.0%、酸枣仁粉5.0%、山楂原浆10.0%、菊花提取物10.0%,金银花提取物8.0%,果胶3.0%,茶多酚1.5%,饮用水补至100%的比例搅拌混合均匀,包装,瞬时高温灭菌,即得到包装的本发明产品。
此产品口感酸甜比搭配好,香气特征明显,颜色稍重,可以减少黑枸杞的用量,香气不协调,个别香气突出,此搭配不好。
实施例6:
将黑枸杞冷冻后进行真空干燥,打粉,按重量百分比黑枸杞粉20.0%、低聚果糖12.0%、葡萄糖粉4.0%、酸枣仁粉5.0%、山楂原浆10.0%、果胶3.0%,饮用水补至100%的比例搅拌混合均匀,包装,瞬时高温灭菌,即得到包装的本发明产品。
此产品口感酸甜比搭配好,香气特征明显,但清热解毒作用不强。
综上所述:实施例3为最佳搭配方案,所得的产品口感、香气、颜色及营养均为最好,故该黑枸杞汁保健饮料产品的配方确定为实施例3。
本发明组合物利用率实验:
如表格1
从上述表格中可以看到,在相同条件下,食用本申请产品黑枸杞汁保健饮料的效果明显比自然风干和传统冷冻干黑枸杞的要好,在相同的效果条件下,服用的天数明显减少,说明采用本申请生产的黑枸杞汁保健饮料的利用率更高。
尽管本发明是参照具体实施例来描述,但这种描述并不意味着对本发明构成限制。参照本发明的描述,所公开的实施例的其他变化,对于本领域技术人员都是可以预料的,这种的变化应属于所属权利要求所限定的范围内。
Claims (10)
1.一种黑枸杞保健饮料,其特征在于由以下组分配制而成,以重量百分比计:
余量为水或者为水与其它清热解毒组分。
2.根据权利要求1所述的黑枸杞保健饮料,其特征在于由以下组分配制而成,以重量百分比计:
3.根据权利要求2所述的黑枸杞保健饮料,其特征在于由以下组分配制而成,以重量百分比计:
4.根据权利要求3所述的黑枸杞保健饮料,其特征在于由以下组分配制而成,以重量百分比计:
5.根据权利要求1所述的黑枸杞保健饮料,其特征在于:所述黑枸杞冻干粉为采用黑枸杞鲜果真空冷冻干燥,然后迅速打粉,得到的30-50目的小颗粒状粉末。
6.根据权利要求1所述的黑枸杞保健饮料,其特征在于:所述低聚果糖为蔗果三糖,其甜度为蔗糖的30%,所述葡萄糖粉甜度为蔗糖的74%。
7.根据权利要求1所述的黑枸杞保健饮料,其特征在于:所述酸枣仁采用酸枣仁粉,将酸枣仁打粉后过80目筛得到。
8.根据权利要求1所述的黑枸杞保健饮料,其特征在于:所述山楂原浆用新鲜山楂果肉加部分水打浆得到或者是用新鲜山楂果肉打浆得到;所述菊花提取物为杭白菊提取物。
9.根据权利要求2所述的黑枸杞保健饮料的制备方法,其特征在于:包括以下步骤:
(一)、采集新鲜黑枸杞,洗净,晾干,将新鲜黑枸杞放置到-20摄氏度的冷库中冷冻5-8个小时;
(二)、将冻实的黑枸杞取出,迅速放至真空冷干机中真空干燥24小时;
(三)、将干燥过的黑枸杞从真空冷干机取出,迅速打粉,形成30-50目的小颗粒状粉末;
(四)、分别加入按上述比例的低聚果糖,葡萄糖粉和酸枣仁粉以及果胶,搅拌均匀,加总水量的一部分水,剪切搅拌均匀;加入山楂原浆,剪切搅拌均匀;加入菊花提取液,剪切搅拌均匀;加入金银花提取液,搅拌均匀;加入茶多酚,搅拌均匀;加入剩余水,定容至100%,搅拌均匀;得到黑枸杞保健饮料。
10.根据权利要求9所述的黑枸杞保健饮料的制备方法,其特征在于:在步骤(三)中,从真空冷干机取出的黑枸杞的水分含量为1-5%,取出后应立即进行打粉,若解冻或部分解冻后再打粉则会吸收空气中的水分而影响效果。
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