CN109673905A - 一种红肉火龙果玫瑰茄固体饮料及其制备方法 - Google Patents
一种红肉火龙果玫瑰茄固体饮料及其制备方法 Download PDFInfo
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- CN109673905A CN109673905A CN201811014594.6A CN201811014594A CN109673905A CN 109673905 A CN109673905 A CN 109673905A CN 201811014594 A CN201811014594 A CN 201811014594A CN 109673905 A CN109673905 A CN 109673905A
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Abstract
本发明公开了一种红肉火龙果玫瑰茄固体饮料及其制备方法。所述饮料包括以下重量份数的原料:红肉火龙果4.3~4.9份,玫瑰茄干花0.60~0.65份,异麦芽低聚糖0.15~0.20份,壁材复合物0.2~0.3份,白砂糖3.7~4.0份和柠檬酸钠0.02~0.04份;所述壁材复合物由麦芽糊精,可溶性淀粉和β‑环状糊精按质量比为15:7:3组成。本发明通过结合酶解和膜过滤的方法,去除了两种原料中的不稳定成分,从而提高火龙果玫瑰茄醋饮料非生物稳定性;同时,还选择了特定的壁材材料,从多方面共同改善产品的外观和稳定性,使得产品保留了原材料鲜艳的颜色、香味和风味;所述产品还能作为食品加工原料,添加到各种食品加工过程中,作为天然的食品调色、调味剂,用途广泛,安全性高。
Description
技术领域
本发明属于食品饮料技术领域,更具体地,涉及一种红肉火龙果玫瑰茄固体饮料及其制备方法。
背景技术
红肉火龙果(拉丁学名:Hylocereus undulatus),仙人掌科、三角柱属植物,又称红龙果、龙珠果、仙蜜果、玉龙果。火龙果的品种按其果皮果肉的颜色分为红皮白肉、红皮红肉、黄皮白肉3种,其中红头火龙果营养丰富、功能独特,它含有一般植物少有的植物白蛋白及较高含量的花青素,因此具有明显的抗氧化作用,能有效防止血管硬化,抑制痴呆症的发生、排毒护胃;此外还富含维生素C及具有减肥、降低血糖、润肠、预防大肠癌的水溶性膳食纤维;以及富含维生素及钙、磷、铁等矿物质,可以降血压、降血脂,对便秘及糖尿病等病症具有辅助治疗作。
玫瑰茄Hibiscus sabdariffa L.(又名洛神花),属锦葵科木槿属一年生草本植物,是传统的药食两用植物,商业上应用的玫瑰茄主要是其花期的花萼,外观紫红黑亮,水浸泡色泽鲜艳,具酸果蔓样适宜香气,清醒怡人。传统医学认为,玫瑰茄花萼具有清热、解渴、止咳和降血压作用;在埃及,其被广泛用于治疗心脏和神经的疾病;在印度,其作为利尿、抗坏血病等药物进行使用;在塞内加尔,玫瑰茄被推荐为杀菌剂、驱肠虫剂和降血压。近年来国内外对玫瑰茄花萼的保健功能和药理作用进行了广泛深入的研究和报道,例如抗氧化、抗肿瘤、降血压、保护肝脏和保护心血管等作用。
由于红肉火龙果和玫瑰茄中含有丰富的蛋白质、有机酸等大分子成分,最终干燥喷雾后制备的粉末状产品的外观较差,产品容易结块,稳定性较差;且产品冲调后的容易出现絮状沉淀,冲调后的饮料的色泽和风味较差。
发明内容
本发明的目的在于提供一种红肉火龙果玫瑰茄固体饮料。本发明通过酶解和膜过滤结合的方法,在保留产品原有的色泽、香味和风味的同时,去除了两种原料中的不稳定成分,从而提高火龙果玫瑰茄醋饮料非生物稳定性;同时,还选择了特定的壁材材料,从多方面共同改善产品的外观和稳定性,以及产品冲调后,无沉淀产生,冲调形成的饮料均匀透亮稳定,颜色鲜艳,原材料的香味和风味俱佳。
本发明的另一目的在于提供所述红肉火龙果玫瑰茄固体饮料的制备方法。
本发明的上述目的是通过以下方案予以实现的:
一种红肉火龙果玫瑰茄固体饮料,所述饮料包括以下重量份数的原料:红肉火龙果4.3~4.9份,玫瑰茄干花0.60~0.65份,异麦芽低聚糖0.15~0.20份,壁材复合物0.2~0.3份,白砂糖3.7~4.0份和柠檬酸钠0.02~0.04份;所述壁材复合物由麦芽糊精,可溶性淀粉和β-环状糊精按质量比为15:7:3组成。
异麦芽糖低聚糖对人体安全、无害,且具有防蛀牙性,食后不影响血糖。每天只需用摄服少量,即可使肠内拥有优势的双歧杆菌,执行体内环保工作,消除肠内毒素,强化肝肾的解毒机能,进而净化全身血液及细胞,使体内获得改善,增进健康,堪称是人体不可缺少的保健必需品。据有关医学临床研究资料证明,人体内的双歧杆菌数量随着年龄的增长而减少,婴幼儿双歧杆菌数量占肠内细菌总量的95%,而65岁以上的老人,其数量只占细菌总量的7.9%。医学临床实验结果表明,如每天连续食用异麦芽低聚糖15克,健康人(26~43岁)和老年人(50~70岁)服用14~20天后,双歧杆菌将从14.8%增到26.8%,后者从3.2%可增到20%。
由于火龙果果汁和玫瑰茄干花提取液中含有丰富的蛋白质、有机酸、多糖、淀粉、糖类、多酚和其他中小分子物质,制备成为粉末状产品后,在储藏过程中,产品极易结块,导致外观不合格;而且粉末状产品冲调后,冲调的饮料极易产生絮状沉淀,稳定性差,且颜色和风味不佳,影响产品的销售。本发明通过酶解和膜过滤结合的方法,去除产品中的不稳定成分,从而提高火龙果玫瑰茄醋饮料非生物稳定性,不易产生沉淀。采用该工艺滤后的火龙果玫瑰茄固体饮料在储藏过程中不易失色和结块,且冲调后的饮料无沉淀产生,颜色鲜艳,香味和风味俱佳。
优选地,所述饮料包括以下重量份数的原料:红肉火龙果4.5~4.7份,玫瑰茄干花0.61~0.63份,异麦芽低聚糖0.18~0.20份,壁材复合物0.24~0.26份,白砂糖3.8~3.9份和柠檬酸钠0.025~0.035份。
优选地,所述饮料包括以下重量份数的原料:红肉火龙果4.62份,玫瑰茄干花0.62份,异麦芽低聚糖0.192份,壁材复合物0.250份,白砂糖3.85份和柠檬酸钠0.032份。
本发明同时还保护所述红肉火龙果玫瑰茄固体饮料的制备方法,包括以下步骤:
S1.按照料液比为1:10~1:50将玫瑰茄干花在75~95℃热水中浸泡10~30min,提取1~5次,合并玫瑰茄干花提取液,并对滤液先进行200目管道粗滤,再用0.45微米的膜过滤,除去提取液中的残留胶质与杂质;
S2.红肉火龙果榨汁、离心、过滤,得到粗提果汁,再将粗提果汁在混合酶、温度为25~75℃、pH为3.5~5.5条件下酶解2~8h,酶解后离心去除滤渣,即可得到澄清火龙果汁;
S3.将步骤S1中制备的玫瑰茄干花提取液、S2中制备的红肉火龙果果汁以及配方量的异麦芽低聚糖、壁材复合物、白砂糖和柠檬酸钠混匀,经过0.18~0.20Mpa的高压均质、喷雾干燥、过筛并冷却,即可制备得到所述红肉火龙果玫瑰茄固体饮料;
所述混合酶为果胶酶:纤维素酶按质量比例为1~3:1~3组成;其使用量为粗提果汁质量的0.1~0.3%;所述喷雾干燥的条件为:进风温度140~150℃、出风温度80℃、压力0.45MP,进料蠕动速度为20;所述过筛为过20目筛。影响火龙果出汁率的原因主要是原料中的含有大量果胶及纤维素,因此为了最大的出汁率选用果胶酶和纤维素酶对火龙果果汁进行酶解。
直接将玫瑰茄干花的提取液用于制备火龙果固体饮料时,制备得到的固体饮料的稳定相不好,在储藏过程中极易结块,影响产品的销售,而且其冲调后,饮料中易产生絮状沉淀,稳定性差。为了减少增稠剂、助溶剂等辅料的使用,本发明为了保证制备得到的固体饮料具有良好的稳定性,进行了多方面的试验,最终发现当过滤掉玫瑰茄干花提取液中的胶质后,并选择合适的壁材后,产品的稳定提得到明显的改善,不容易结块,而且冲调后也无沉淀产生。
优选地,步骤S1中的料液比为1:10~30;热水的温度为85~95℃;浸泡时间为15~25min;提取次数2~4次。
优选地,步骤S1中的料液比为1:20;热水的温度为90℃;浸泡时间为15min;提取次数为2次。
优选地,步骤S2中所述混合酶的使用量为0.2%;所述混合酶为果胶酶:纤维素酶按质量比为2:1组成;酶解温度为65℃;酶解pH为4.5;酶解时间为6h。
与现有技术相比,本发明具有以下有益效果:
本发明将色泽鲜艳的功能性植物玫瑰茄和营养丰富的红肉火龙果结合,做成色泽明艳的植物果蔬粉;为增加产品的稳定性,且保留原材料鲜艳的颜色、香味和风味,本发明通过结合酶解和膜过滤的方法,去除了两种原料中的不稳定成分,从而提高火龙果玫瑰茄醋饮料非生物稳定性;同时,还选择了特定的壁材材料,从多方面共同改善产品的外观和稳定性,以及产品冲调后,无沉淀产生,冲调形成的饮料均匀透亮稳定,颜色鲜艳,原材料的香味和风味俱佳;所述固体饮料还能作为食品加工原料,添加到各种食品加工过程中,作为天然的食品调色、调味剂,用途广泛,安全性高。
附图说明
图1为所述红肉火龙果玫瑰茄固体饮料的制备工艺流程示意图。
具体实施方式
下面结合具体实施例对本发明做出进一步地详细阐述,所述实施例只用于解释本发明,并非用于限定本发明的范围。下述实施例中所使用的试验方法如无特殊说明,均为常规方法;所使用的材料、试剂等,如无特殊说明,为可从商业途径得到的试剂和材料。
实施例1
一种红肉火龙果玫瑰茄固体饮料,具体的加工工艺流程示意图如图1所示。
参照图1中的加工过程,进行制备红肉火龙果玫瑰茄固体饮料,对于具体的操作过程进行了条件优化和筛选,具体过程如下:
(1)为了保留玫瑰茄干花的风味和色泽,探究玫瑰茄干花提取液的制备条件,保证单因素变量原则,从浸提温度、时间、料液比和提取次数上进行了测试,以筛选出最佳的提取条件。
玫瑰茄干花浸提过程如下:玫瑰茄干花在不同温度(75℃、80℃、85℃、90℃、95℃)的热水中浸泡,浸泡时间为(10~30min)、料液比为(1:10、1:20、1:30、1:40、1:50)、提取次数(1~4次),并将多次的提取液合并得到玫瑰茄干花粗提液。
具体实验结果如表1~4所示。
表1料液比对玫瑰茄醋饮料品质的影响
表2浸提时间对玫瑰茄醋饮料品质的影响
表3浸提温度对玫瑰茄醋饮料品质的影响
表4浸提次数对玫瑰茄醋饮料品质的影响
(2)在以玫瑰茄花为原料的饮料开发中,玫瑰茄提取液澄清工艺是非常重要的一环,如何提高澄清度,尽可能减少或防止日后产生沉淀,保持透明均一的良好感官,是主要要解决的问题。为了改善火龙果玫瑰茄固体饮料的稳定性,我们对调配后产品中的过滤条件进行了摸索,通过酶澄清、明胶澄清、壳聚糖澄清、膜过滤澄清四种方法,澄清度测定:采用分光光度法,在660nm处测透光率,比色皿厚度为1.0cm,测定时以蒸馏水调零;根据数据对比,最终总结得出以下结果。
表5不同澄清方法对玫瑰茄醋饮料澄清度的影响
(3)火龙果含有丰富的果胶和膳食纤维,在取汁的过程中,大分子的果胶和膳食纤维会影响火龙果的出汁率,本申请探究了红肉火龙果果汁的处理条件。
红肉火龙果果汁的处理过程如下:先将红肉火龙果榨汁、离心、过滤,去掉籽,得到粗体果汁,再将粗提果汁进行酶解,酶解采用的混合酶为果胶酶和纤维素酶(比例固定为2:1),混合酶的用量为0.1%、0.15%、0.2%、0.25%、0.3%,酶解温度为25℃、35℃、45℃、55℃、65℃、75℃,pH值为3.5、4.0、4.5、5.0、5.5,酶解时间2h、4h、6h、8h。
具体实验结果如下:
在单因素实验的基础上确定出每个因素的3个试验水平,选择酶解温度,酶解时间,pH值,复合酶用量4个因素,采用L9(34)正交试验表设计实验,因素水平见表6。以火龙果果汁的出汁率为考察指标,筛选最佳提取条件。
表6火龙果酶解工艺正交试验因素水平
根据上述单因素试验,用4因素3水平(水浴温度A1、A2、A3;水浴时间B1、B2、B3;ph值C1、C2、C3;果胶酶用量D1、D2、D3)进行正交试验、正交试验实验设计及实验结果见图表7。
表7火龙果酶解工艺正交实验设计及结果
表7中的K1,K2,K3指每个因素各个水平下的指标总和,例如,K1表示“1”水平所对应的试验指标的数值之和。
从表7中极差R值得知,火龙果果浆酶解的影响因素为:D﹥B﹥A﹥C,即是水浴时间>pH值>水浴温度>混合酶使用量。说明了水浴时间的长短对火龙果的出汁率的影响最大,其次是pH值,水浴温度,影响最小的是混合酶使用量。
结果表明:根据对火龙果的出汁率,经综合分析确定最佳水平,得出最优化的水平因素是水浴温度65℃,pH值4.5,混合酶使用量0.2%,水浴时间6h。
(4)火龙果玫瑰茄复合液喷雾干燥过程中容易出现粘壁现象。为了改善产品的粘壁现象,本实施例对采用的壁材种类和用量进行了探究。
麦芽糊精是具有营养价值的多聚糖,分子呈环状结构,中间为空洞,其疏水空洞内可嵌入各种有机化合物,从而形成稳定的络合物,可以方便地使粘性物质粉剂化。麦芽糊精同时具有溶解性好,流动性强,粘性适中,吸湿性低,耐热性强,不结团,无色,无异味等优点,常用作固体饮料添加剂,赋予食品一定的形态和粘度。但是,若麦芽糊精添加量太少,产品干燥性能不好,易出现粘壁现象;若麦芽糊精添加量过多,一定程度上影响了产品风味,也降低了产品的原果汁含量。因此,本发明以麦芽糊精为主料,将其与其他壁材混合,探究效果最佳的壁材配方以添加量(所述添加量是指成品中壁材的质量比例)。
本实施例采用的是壁材种类有麦芽糊精、可溶性淀粉和β-环状糊精。具体的结果如表8所示。
表8不同壁材及不同浓度比例对喷雾干燥效果的影响
注:粘壁情况符号说明(N代表粘壁情况,N+代表粘壁轻,N+++代表粘壁严重);色泽情况符号说明(S代表色泽情况,S+代表最浅粉红色,S+++代表最深粉红色);产品的水分含量低于5%时为合格。
从上面的实验结果看,用单一的壁材时,随着麦芽糊精用量增加,粘壁情况可以得到很大改善,当增加到25%时粘壁情况已经符合产品生产要求;而麦芽糊精的添加量过高(为30%)时,导致产品的颜色变浅;综合考虑成本、产品的综合质量,将壁材的添加量确定为25%。
当壁材的添加量在25%时,其中当壁材复合物为麦芽糊精、可溶性淀粉和β-环状糊精按质量比为15:7:3组成时,制得的产品粉末细腻、干燥、色泽呈浅粉色、冲调性好、冲调后色泽呈现出玫瑰茄的亮红色、容易澄清透亮、酸甜可口、风味怡人。
(5)将制备的玫瑰茄干花提取液、红肉火龙果果汁、筛选的各种辅料进行混合,经过高压均质(0.18-0.20Mpa)、喷雾干燥条件为:进风温度140~150℃、出风温度80℃、压力0.45Mpa,进料蠕动速度为20、过筛(20目)并冷却到常温,包装即可制备得到所述红肉火龙果玫瑰茄固体饮料。
经过上述筛选时间,结果发现当省略步骤(2)时,制备得到的红肉火龙果玫瑰茄固体饮料冲泡之后,在饮料底部有沉积物,证明饮料产品不稳定;经过步骤(2)处理后制备的固体饮料,冲泡之后,饮料为均相,无沉淀物的产生,证明固体饮料的稳定性良好。
最后所应当说明的是,以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制,对于本领域的普通技术人员来说,在上述说明及思路的基础上还可以做出其它不同形式的变化或变动,这里无需也无法对所有的实施方式予以穷举。凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明权利要求的保护范围之内。
Claims (7)
1.一种红肉火龙果玫瑰茄固体饮料,其特征在于,所述饮料包括以下重量份数的原料:红肉火龙果4.3~4.9份,玫瑰茄干花0.60~0.65份,异麦芽低聚糖0.15~0.20份,壁材复合物0.2~0.3份,白砂糖3.7~4.0份和柠檬酸钠0.02~0.04份;所述壁材复合物由麦芽糊精,可溶性淀粉和β-环状糊精按质量比为15:7:3组成。
2.根据权利要求1所述红肉火龙果玫瑰茄固体饮料,其特征在于,所述饮料包括以下重量份数的原料:红肉火龙果4.5~4.7份,玫瑰茄干花0.61~0.63份,异麦芽低聚糖0.18~0.20份,壁材复合物0.24~0.26份,白砂糖3.8~3.9份和柠檬酸钠0.025~0.035份。
3.根据权利要求1所述红肉火龙果玫瑰茄固体饮料,其特征在于,所述饮料包括以下重量份数的原料:红肉火龙果4.62份,玫瑰茄干花0.62份,异麦芽低聚糖0.192份,壁材复合物0.250份,白砂糖3.85份和柠檬酸钠0.032份。
4.权利要求1~3任一所述红肉火龙果玫瑰茄固体饮料的制备方法,其特征在于,包括以下步骤:
S1. 按照料液比为1:10~1:50将玫瑰茄干花在75~95℃热水中浸泡10~30min,提取1~5次,合并玫瑰茄干花提取液,并对滤液先进行200目管道粗滤,再用0.45微米的膜过滤,除去提取液中的残留胶质与杂质;
S2. 红肉火龙果榨汁、离心、过滤,得到粗提果汁,再将粗提果汁在混合酶、温度为25~75℃、pH为3.5~5.5条件下酶解2~8h,酶解后离心去除滤渣,即可得到澄清火龙果汁;
S3. 将步骤S1中制备的玫瑰茄干花提取液、S2中制备的红肉火龙果果汁以及配方量的异麦芽低聚糖、壁材复合物、白砂糖和柠檬酸钠混匀,经过0.18~0.20Mpa的高压均质、喷雾干燥并过筛,即可制备得到所述红肉火龙果玫瑰茄固体饮料;
所述混合酶为果胶酶:纤维素酶按质量比例为1~3:1~3组成;其使用量为粗提果汁质量的0.1~0.3%;所述喷雾干燥的条件为:进风温度140~150℃、出风温度80℃、压力0.45MP,进料蠕动速度为20;所述过筛为过20目筛。
5.根据权利要求4所述红肉火龙果玫瑰茄固体饮料的制备方法,其特征在于,步骤S1中的料液比为1:10~30;热水的温度为85~95℃;浸泡时间为15~25min;提取次数2~4次。
6.根据权利要求5所述红肉火龙果玫瑰茄固体饮料的制备方法,其特征在于,步骤S1中的料液比为1:20;热水的温度为90℃;浸泡时间为15min;提取次数2次。
7.根据权利要求4所述红肉火龙果玫瑰茄固体饮料的制备方法,其特征在于,步骤S2中所述混合酶的使用量为0.2%;所述混合酶为果胶酶:纤维素酶按质量比为2:1组成;酶解温度为65℃;酶解pH为4.5;酶解时间为6h。
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