CN109566949B - 一种固体颗粒果味饮料的制备方法 - Google Patents
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Abstract
本发明涉及一种固体颗粒果味饮料的制备方法,该方法采用的原料包括有百香果果皮的肉质层,一方面增强了对百香果的综合利用,另一方面增加了产品的营养价值。本发明开发了果味饮料的新市场,研制了风味独特的浓稠型饮料,制备的产品在一定程度上兼具饮料与果冻的特点,即冲泡后高浓度时可以做果冻,低浓度时可以当饮料。本发明制备的产品未添加香精和色素,直接加入百香果果皮的肉质层后产品具有浅粉色,外观很吸引消费者;且产品适用人群广,食用和携带方便,营养成分丰富热量低,兼具一定的保健和减肥功效。
Description
技术领域
本发明涉及一种固体颗粒果味饮料的制备方法。
背景技术
百香果含有人体所需17种氨基酸、多种维生素和类胡萝卜素,还有丰富的钙、磷、铁等物质及微量元素,所以百香果具有极高的营养价值和养生价值。因百香果营养价值丰富,深受消费者喜爱,市场上利用百香果开发的产品众多,如百香果汁。目前公开的专利文献中,也有很多利用百香果制作饮料的技术方案,如一种百香果蜂蜜牛奶饮料的制备方法、一种养乐多百香果饮料的制备方法、一种百香果复合果汁饮料及其制作方法等,现有这些百香果饮料的制作过程存在以下不足之处:1、采用的原料均是百香果的果肉,而百香果皮是直接丢弃,未得到有效利用,百香果的利用率不高;2、制备得到的饮料在食用过程是液体形态,不能制作成果冻;3、制备过程中加入了香精和色素,对人体的健康不利。
发明内容
本发明要解决的技术问题是:提供一种固体颗粒果味饮料的制备方法,该方法采用的原料包括有百香果果皮的肉质层,一方面增强了对百香果的综合利用,另一方面增加了产品的营养价值,且制备的饮料兼具液体饮料和果冻的特点。
解决上述技术问题的技术方案是:一种固体颗粒果味饮料的制备方法,包括以下步骤:
⑴百香果果皮粉的制备:将百香果鲜果挖除果肉,去掉囊层,清水洗净后将百香果果壳放入沸水中漂烫1-5min,然后置于冷水中骤冷,剥除百香果果壳外表硬皮层,将得到的果皮肉质层切成丁状,置于65-75℃下烘3-5h,前期每隔25-35min翻动一次,翻动3-4次即可,烘干后粉碎成粉即得百香果果皮粉,密封备用;
⑵复配甜味剂粉的制备:将白砂糖、蛋白糖、甘露醇按(90-110):1:(90-110)的质量比混合成复配甜味剂,磨粉制得复配甜味剂粉备用;
⑶按比例称取麦芽糊精、乳糖、魔芋精粉、鱼胶粉、卡拉胶、黄原胶、刺槐豆胶、果胶、NaHCO3、Na2CO3、百香果果皮粉和柠檬酸粉混匀得到混合物料1,然后按复配甜味剂:混合物料1的质量比为1:(9-11)的比例,将复配甜味剂粉和混合物料1混合粉碎再拌匀得到混合物料2;混合物料1中各物质的重量份数为:麦芽糊精28-30份,乳糖4-5份,魔芋精粉3-4份,鱼胶粉3-4份,卡拉胶5-6份,黄原胶7-9份,刺槐豆胶4-5份,果胶2-3份,NaHCO3 2-3份,Na2CO3 2-3份,百香果果皮粉5-6份,柠檬酸粉28-30份;
⑷以百香果浆作为润湿剂,按百香果浆:混合物料1的质量比为(10-12):(88-90)的比例将百香果浆添加到混合物料2中,添加百香果浆时要分多次加入,边加边搅拌促使果浆与物料充分混匀,同时避免出现结团的现象,制得软料;
⑸将制得的软料用8-15目的筛网筛粒,筛分时颗粒叠加厚度不超过0.5cm;
⑹造粒后,将颗粒置于铺了一层吸油纸的筛网上于60-70℃烘3-5h,烘的过程中初期每烘0.8-1.2h翻面一次,翻动1-2次即可;
⑺干燥后的颗粒经过筛选后得到大小均一的成品。
步骤⑺中,筛选是先用10目筛网粗筛,然后再用20目筛网细筛。
步骤⑴中,果皮肉质层切成丁状的尺寸是0.8-1.2cm×0.8-1.2cm。
步骤⑷中,百香果浆是分3-5次添加到混合物料2中。
由于采用上述技术方案,本发明具有以下有益效果:
1、本发明的原料不仅包括百香果的果肉,还包括百香果果皮的肉质层,几乎利用了整个百香果,不仅增强了对百香果的综合利用,提高了百香果的利用率,还增加了产品的营养价值。
2、目前市场上的果味饮料的类型只有澄清型和悬浮型,本发明开发了果味饮料的新市场,研制了风味独特的浓稠型饮料,本发明制备得到的产品在一定程度上兼具饮料与果冻的特点,即冲泡后高浓度时可以做成果冻食用,低浓度时可以当饮料饮用。
3、本发明未添加香精和色素,直接加入百香果果皮的肉质层后产品具有浅粉色,外观很吸引消费者。
4、本发明制作工艺简单,生产成本低,易于推广。制备得到的产品适用人群广,食用和携带方便,营养成分丰富热量低,兼具一定的保健和减肥功效。
具体实施方式
实施例1:一种固体颗粒果味饮料的制备方法,包括以下步骤:
1. 将百香果鲜果挖除果肉,去掉囊层,清水洗净后放入沸水中漂烫3min,然后置于冷水中骤冷,剥除果壳外表硬皮层,将处理好的果皮肉质层切成丁状(约1*1cm左右),置于70℃下烘4h,前期每隔30min翻动一次,翻动3-4次即可,烘干后粉碎成粉,得百香果果皮粉密封备用。
2. 将白砂糖、蛋白糖、甘露醇按100:1:100的质量比混合成复配甜味剂,磨粉制得复配甜味剂粉备用。
3. 依次按比例(以质量分数计算)称取麦芽糊精(29.2%)、乳糖(4.5%)、魔芋精粉(3.4%)、鱼胶粉(3.4%)、卡拉胶(5.6%)、黄原胶(8.0%)、刺槐豆胶(4.5%),果胶(2.2%)、NaHCO3(2.2%)、Na2CO3(2.2%)、百香果果皮粉(5.6%)、柠檬酸粉(29.2%,柠檬酸需磨成粉)混匀得到混合物料1,然后按复配甜味剂:混合物料1(质量比)=1:10的比例将复配甜味剂粉和混合物料1混合粉碎再拌匀得到混合物料2。
4. 以百香果浆作为润湿剂按百香果浆:混合物料1(质量比)=11:89的比例添加,将百香果浆添加到混合物料2中,添加百香果浆时要分多次(一般分3-5次)加入,边加边搅拌促使果浆与物料充分混匀,同时可避免出现结团的现象,制得软料。
5. 将制得的软料用10目的筛网筛粒,筛分时颗粒叠加厚度不宜超过0.5cm。
6. 造粒后,将颗粒置于铺了一层吸油纸的筛网上于65℃烘3.5h,烘的过程中初期每烘1h翻面一次,翻动1-2次即可。
7. 将干燥后的颗粒取出先用10目筛网粗筛,然后再用20目筛网细筛,最后得到大小均一的成品。
本发明的食用方法如下:
食用方法1(果冻):按1:20的比例用60℃以上的水冲泡,冲泡后放入冰箱冷藏即可食用,冲泡的过程中可以添加果浆进行调味。
食用方法2(浓稠型饮料):按1:35的比例用60℃以上的水冲泡,冲泡后建议尽早饮用,以免放置过程中出现局部凝胶影响口感。
本发明所述的百香果浆可直接从市场上购买。
可见本发明制备出的果味果饮固体颗粒饮料在一定程度上兼具饮料与果冻的特点,即冲泡后高浓度时可以做果冻低浓度时可以当饮料,不仅制备简单,而且携带方便,营养成分丰富热量低,兼具一定的保健和减肥功效。
百香果的果皮含有果胶,是食品加工的优良稳定剂和增稠剂。百香果皮中的果胶具有优良的口感,具有低糖性能,适合糖尿病和高血压人群食用。另外百香果皮不仅可以减轻哮喘、化痰,常饮还有消除青春痘、消除痔疮、消除肠胃炎等功效。所以果皮的添加不仅增加了产品的风味、增加了其营养价值,且产品口感佳,通过不同人群的试用,都得到了广泛的称赞。
Claims (1)
1.一种固体颗粒果味饮料的制备方法,其特征在于:包括以下步骤:
⑴百香果果皮粉的制备:将百香果鲜果挖除果肉,去掉囊层,清水洗净后将百香果果壳放入沸水中漂烫1-5min,然后置于冷水中骤冷,剥除百香果果壳外表硬皮层,将得到的果皮肉质层切成丁状,置于65-75℃下烘3-5h,前期每隔25-35min翻动一次,翻动3-4次即可,烘干后粉碎成粉即得百香果果皮粉,密封备用;
⑵复配甜味剂粉的制备:将白砂糖、蛋白糖、甘露醇按(90-110):1:(90-110)的质量比混合成复配甜味剂,磨粉制得复配甜味剂粉备用;
⑶按比例称取麦芽糊精、乳糖、魔芋精粉、鱼胶粉、卡拉胶、黄原胶、刺槐豆胶、果胶、NaHCO3、Na2CO3、百香果果皮粉和柠檬酸粉混匀得到混合物料1,然后按复配甜味剂:混合物料1的质量比为1:(9-11)的比例,将复配甜味剂粉和混合物料1混合粉碎再拌匀得到混合物料2;混合物料1中各物质的重量份数为:麦芽糊精28-30份,乳糖4-5份,魔芋精粉3-4份,鱼胶粉3-4份,卡拉胶5-6份,黄原胶7-9份,刺槐豆胶4-5份,果胶2-3份,NaHCO3 2-3份,Na2CO3 2-3份,百香果果皮粉5-6份,柠檬酸粉28-30份;
⑷以百香果浆作为润湿剂,按百香果浆:混合物料1的质量比为(10-12):(88-90)的比例将百香果浆添加到混合物料2中,添加百香果浆时要分多次加入,边加边搅拌促使果浆与物料充分混匀,同时避免出现结团的现象,制得软料;
⑸将制得的软料用8-15目的筛网筛粒,筛分时颗粒叠加厚度不超过0.5cm;
⑹造粒后,将颗粒置于铺了一层吸油纸的筛网上于60-70℃烘3-5h,烘的过程中初期每烘0.8-1.2h翻面一次,翻动1-2次即可;
⑺干燥后的颗粒经过筛选后得到大小均一的成品;
筛选是先用10目筛网粗筛,然后再用20目筛网细筛;
步骤⑴中,果皮肉质层切成丁状的尺寸是0.8-1.2cm×0.8-1.2cm;
步骤⑷中,百香果浆是分3-5次添加到混合物料2中。
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