CN109965168A - 一种牛蒡复合酵素饮料及其制备方法 - Google Patents
一种牛蒡复合酵素饮料及其制备方法 Download PDFInfo
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- CN109965168A CN109965168A CN201910352693.3A CN201910352693A CN109965168A CN 109965168 A CN109965168 A CN 109965168A CN 201910352693 A CN201910352693 A CN 201910352693A CN 109965168 A CN109965168 A CN 109965168A
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- China
- Prior art keywords
- parts
- fructus arctii
- composite enzyme
- fruit
- anthocyanidin
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
- 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
Abstract
一种牛蒡复合酵素饮料,主要由以下重量份的组分制成:牛蒡酵素60~80份,花青素蔬果汁10~20份,植物混合浓缩液8~10份,石榴提取物5~9份,天然草本香精0.1~0.2份,维生素c 0.1~0.2份,维生素b6 0.1~0.2份,柠檬酸0.1~0.2份,抗坏血酸0.1~0.2份,木糖醇0.1~0.2份,所述植物混合浓缩液主要由以下重量份的组分制成:胡萝卜4~8份,山楂4~10份,覆盆子8~10份,黄精10~20份。其制备方法包括:配制、灌装、密封、杀菌、冷却、喷码包装。本发明制得的饮料营养全面、口感佳,长期饮用能增强人体免疫力、缓解疲劳、提高记忆力。
Description
技术领域
本发明属于营养食品技术领域,具体涉及一种牛蒡复合酵素饮料及其制备方法。
背景技术
牛蒡为菊科草本两年生植物,有解毒、解热、强壮的作用,2002年被卫生部列入药食两用植物。牛蒡主要含硫炔类、多酚类、挥发油、牛蒡酸、菊糖以及氨基酸等化学成分。其中牛蒡菊糖总含量约占牛蒡根干重的34%,是牛蒡药理活性的主要成分。牛蒡的药理作用概括为有促进生长作用,对可能性肿瘤及皮肤病有有抑制肿瘤生长的物质,有抗菌作用等。
牛蒡由于其自身纤维含量较高的口感特点,目前主要的使用方式为鲜食,但由于牛蒡生长特性,部分组织偏老而使口感不佳,浪费较多,普遍接受度不高。此外主流产品为代茶饮片、酱菜及少数牛蒡酥等的休闲食品,加工方式相对简单,应用范围偏窄。目前国际尤其是部分亚洲国家对牛蒡的研究已经更加深入,不仅仅是加工方式,更关注其保健效果,在相关产品的开发和使用上远超我国。
酵素作为一种特殊的发酵产品,具有丰富的酶、维生素、矿物质和次生代谢产物。早期只有日本、韩国等几个国家有相关产品,近几年其保健效果逐渐被国内认识并接受,也开始出现类似产品的开发研究。酵素除了用于减肥,还具有助消化、吸收食物与营养素、抗菌消炎、促进新陈代谢、增强免疫力、提高自愈力,分解致癌物质与癌芽细胞等功效。
因此,针对以上现状,迫切需要开发一种口感清香,制备方法简单,易操作,具有保健作用,有助于身体健康,提高人体免疫力的牛蒡复合酵素饮料,以克服当前实际应用中的不足。
发明内容
本发明的目的在于提供一种牛蒡复合酵素饮料及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,一种牛蒡复合酵素饮料,主要由以下重量份的组分制成:牛蒡酵素60~80份,花青素蔬果汁10~20份,植物混合浓缩液8~10份,石榴提取物5~9份,天然草本香精0.1~0.2份,维生素c0.1~0.2份,维生素b60.1~0.2份,柠檬酸0.1~0.2份,抗坏血酸0.1~0.2份,木糖醇0.1~0.2份,所述植物混合浓缩液主要由以下重量份的组分制成:胡萝卜4~8份,山楂4~10份,覆盆子8~10份,黄精10~20份。
进一步的,所述牛蒡酵素以牛蒡为原料,具体制备步骤如下:a)牛蒡清洗,在杀菌液杀菌1.5-2.5h;b)将杀菌浸泡过的牛蒡放在糖化库内糖化储藏80-100d;c)糖化过的牛蒡去表皮再粉碎;d)将牛蒡和糖水放入发酵室内,发酵温度为26-30℃,自发酵的次日开始,每天打开发酵罐进行放气,并同时搅拌1-3min,然后密闭,如此持续30d;30d后每天只搅拌2-3min,不开罐放气。
进一步的,所述花青素蔬果汁的具体制备步骤如下:选择新鲜的花青素蔬果洗净后去皮,放入榨汁机中榨汁,制得花青素蔬果汁;新鲜的花青素蔬果为茄子、桑葚、蓝莓、黑枸杞、黑加仑、红枸杞、蔓越莓、蓝靛果中的一种或多种。
进一步的,所述植物混合浓缩液通过以下步骤制得:将计量后的胡萝卜、山楂、覆盆子、黄精放入粉碎机中打碎后得到植物混合泥,再将植物混合泥放入提取罐中,向提取罐中加入质量分数为80%的乙醇溶液,在40~60℃条件下加热回流提取三次,每次2~3h,过滤后合并三次提取液,浓缩制得植物混合浓缩液,乙醇溶液与植物混合泥之间的体积质量比为5ml:1g。
进一步的,所述石榴提取物通过以下步骤制得:将石榴果肉粉碎后放置在100~110℃条件下灭菌40~60s,冷却到45~50℃后,向石榴果肉中加入石榴果肉质量0.1~0.3%的淀粉酶,酶解25~35min,抽滤得到酶解液;最后将酶解液在70~100℃和400~850MPa的条件下浓缩两次,再在40~80℃和100~350MPa的条件下浓缩一次制得石榴提取物。
优选的,所述天然草本香精为薄荷香精、甘草香精、金银花香精、罗汉果香精、桂花香精中的一种或几种。
一种牛蒡复合酵素饮料的制备方法,包括以下步骤:
(1)配制:按重量称取牛蒡酵素60~80份,花青素蔬果汁10~20份,植物混合浓缩液8~10份,石榴提取物5~9份,天然草本香精0.1~0.2份,维生素c0.1~0.2份,维生素b60.1~0.2份,柠檬酸0.1~0.2份,抗坏血酸0.1~0.2份,木糖醇0.1~0.2份,加入到饮用水800-1000份中,用碳酸氢钠调整pH值至5.7-6.3;
(2)灌装、密封:将调配后得到的饮料泵入灌装机中,采用热灌装,灌装温度为90℃,灌装后对饮料罐进行密封;
(3)杀菌、冷却、喷码包装:灌装好的成品投入杀菌釜中,在130-140℃条件下杀菌10-20min,然后冷却至45℃,最后进行喷码、包装,最终制得牛蒡复合酵素饮料。
与现有技术相比,本发明以具有保健功能的牛蒡酵素作为主要原料,辅加花青素蔬果汁、植物混合浓缩液(胡萝卜、山楂、覆盆子、黄精)、石榴提取物、天然草本香精、维生素c、维生素b6、柠檬酸、抗坏血酸、木糖醇加工成复合饮品,该复合饮品富含低聚糖、维生素及矿物质等活性物质,强化了饮料中的保健成份,改变了饮料单一功能的局面,提升了产品的档次与竞争力,而且本发明制成的牛蒡复合酵素饮料口感细腻,无涩味,组织分散均匀,气味协调,酸甜适中且有效地保持了生物活性,集多种保健和营养于一体,长期饮用能增强人体免疫力、缓解疲劳、提高记忆力。本发明制备方法简单,易于工业化生产。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例一
一种牛蒡复合酵素饮料,主要由以下重量份的组分制成:牛蒡酵素60份,花青素蔬果汁10份,植物混合浓缩液8份,石榴提取物5份,天然草本香精0.1份,维生素c0.1份,维生素b60.1份,柠檬酸0.1份,抗坏血酸0.1份,木糖醇0.1份,所述植物混合浓缩液主要由以下重量份的组分制成:胡萝卜4份,山楂4份,覆盆子8份,黄精10份。
所述牛蒡酵素以牛蒡为原料,具体制备步骤如下:a)牛蒡清洗,在杀菌液杀菌1.5-2.5h;b)将杀菌浸泡过的牛蒡放在糖化库内糖化储藏80-100d;c)糖化过的牛蒡去表皮再粉碎;d)将牛蒡和糖水放入发酵室内,发酵温度为26-30℃,自发酵的次日开始,每天打开发酵罐进行放气,并同时搅拌1-3min,然后密闭,如此持续30d;30d后每天只搅拌2-3min,不开罐放气。
所述花青素蔬果汁的具体制备步骤如下:选择新鲜的花青素蔬果洗净后去皮,放入榨汁机中榨汁,制得花青素蔬果汁;新鲜的花青素蔬果为茄子、桑葚、蓝莓、黑枸杞、黑加仑、红枸杞、蔓越莓、蓝靛果中的一种或多种。
所述植物混合浓缩液通过以下步骤制得:将计量后的胡萝卜、山楂、覆盆子、黄精放入粉碎机中打碎后得到植物混合泥,再将植物混合泥放入提取罐中,向提取罐中加入质量分数为80%的乙醇溶液,在40~60℃条件下加热回流提取三次,每次2~3h,过滤后合并三次提取液,浓缩制得植物混合浓缩液,乙醇溶液与植物混合泥之间的体积质量比为5ml:1g。
所述石榴提取物通过以下步骤制得:将石榴果肉粉碎后放置在100~110℃条件下灭菌40~60s,冷却到45~50℃后,向石榴果肉中加入石榴果肉质量0.1~0.3%的淀粉酶,酶解25~35min,抽滤得到酶解液;最后将酶解液在70~100℃和400~850MPa的条件下浓缩两次,再在40~80℃和100~350MPa的条件下浓缩一次制得石榴提取物。
所述天然草本香精为薄荷香精、甘草香精、金银花香精、罗汉果香精、桂花香精中的一种或几种。
一种牛蒡复合酵素饮料的制备方法,包括以下步骤:
(1)配制:按重量称取牛蒡酵素60份,花青素蔬果汁10份,植物混合浓缩液8份,石榴提取物5份,天然草本香精0.1份,维生素c0.1份,维生素b60.1份,柠檬酸0.1份,抗坏血酸0.1份,木糖醇0.1份,加入到饮用水800-1000份中,用碳酸氢钠调整pH值至5.7-6.3;
(2)灌装、密封:将调配后得到的饮料泵入灌装机中,采用热灌装,灌装温度为90℃,灌装后对饮料罐进行密封;
(3)杀菌、冷却、喷码包装:灌装好的成品投入杀菌釜中,在130-140℃条件下杀菌10-20min,然后冷却至45℃,最后进行喷码、包装,最终制得牛蒡复合酵素饮料。
对实施例一制得的牛蒡复合酵素饮料的感官评价如下:口感细腻,无涩味,组织分散均匀,气味协调,酸甜适中且有效地保持了生物活性。
本实施例制得的产品供一组30人连续饮用1~2年,其防病健身功效明显,特别是对人体免疫力、疲劳以及记忆力有明显功效。
实施例二
一种牛蒡复合酵素饮料,主要由以下重量份的组分制成:牛蒡酵素70份,花青素蔬果汁15份,植物混合浓缩液9份,石榴提取物7份,天然草本香精0.15份,维生素c0.15份,维生素b60.15份,柠檬酸0.15份,抗坏血酸0.15份,木糖醇0.15份,所述植物混合浓缩液主要由以下重量份的组分制成:胡萝卜6份,山楂7份,覆盆子9份,黄精15份。
所述牛蒡酵素、花青素蔬果汁、植物混合浓缩液、石榴提取物的制备方法均同实施例一。
上述牛蒡复合酵素饮料的制备方法同实施例一。
对实施例二制得的牛蒡复合酵素饮料的感官评价如下:口感细腻,无涩味,组织分散均匀,气味协调,酸甜适中且有效地保持了生物活性。
本实施例制得的产品供一组30人连续饮用1~2年,其防病健身功效明显,特别是对人体免疫力、疲劳以及记忆力有明显功效。
实施例三
一种牛蒡复合酵素饮料,主要由以下重量份的组分制成:牛蒡酵素80份,花青素蔬果汁20份,植物混合浓缩液10份,石榴提取物9份,天然草本香精0.2份,维生素c0.2份,维生素b60.2份,柠檬酸0.2份,抗坏血酸0.2份,木糖醇0.2份,所述植物混合浓缩液主要由以下重量份的组分制成:胡萝卜8份,山楂10份,覆盆子10份,黄精20份。
所述牛蒡酵素、花青素蔬果汁、植物混合浓缩液、石榴提取物的制备方法均同实施例一。
上述牛蒡复合酵素饮料的制备方法同实施例一。
对实施例三制得的牛蒡复合酵素饮料的感官评价如下:口感细腻,无涩味,组织分散均匀,气味协调,酸甜适中且有效地保持了生物活性。
本实施例制得的产品供一组30人连续饮用1~2年,其防病健身功效明显,特别是对人体免疫力、疲劳以及记忆力有明显功效。
Claims (7)
1.一种牛蒡复合酵素饮料,其特征在于,主要由以下重量份的组分制成:牛蒡酵素60~80份,花青素蔬果汁10~20份,植物混合浓缩液8~10份,石榴提取物5~9份,天然草本香精0.1~0.2份,维生素c 0.1~0.2份,维生素b6 0.1~0.2份,柠檬酸0.1~0.2份,抗坏血酸0.1~0.2份,木糖醇0.1~0.2份,所述植物混合浓缩液主要由以下重量份的组分制成:胡萝卜4~8份,山楂4~10份,覆盆子8~10份,黄精10~20份。
2.根据权利要求1所述的一种牛蒡复合酵素饮料,其特征在于,所述牛蒡酵素以牛蒡为原料,具体制备步骤如下:a)牛蒡清洗,在杀菌液杀菌1.5-2.5h;b)将杀菌浸泡过的牛蒡放在糖化库内糖化储藏80-100d;c)糖化过的牛蒡去表皮再粉碎;d)将牛蒡和糖水放入发酵室内,发酵温度为26-30℃,自发酵的次日开始,每天打开发酵罐进行放气,并同时搅拌1-3min,然后密闭,如此持续30d;30d后每天只搅拌2-3min,不开罐放气。
3.根据权利要求1或2所述的一种牛蒡复合酵素饮料,其特征在于,所述花青素蔬果汁的具体制备步骤如下:选择新鲜的花青素蔬果洗净后去皮,放入榨汁机中榨汁,制得花青素蔬果汁;新鲜的花青素蔬果为茄子、桑葚、蓝莓、黑枸杞、黑加仑、红枸杞、蔓越莓、蓝靛果中的一种或多种。
4.根据权利要求1或2所述的一种牛蒡复合酵素饮料,其特征在于,所述植物混合浓缩液通过以下步骤制得:将计量后的胡萝卜、山楂、覆盆子、黄精放入粉碎机中打碎后得到植物混合泥,再将植物混合泥放入提取罐中,向提取罐中加入质量分数为80%的乙醇溶液,在40~60℃条件下加热回流提取三次,每次2~3h,过滤后合并三次提取液,浓缩制得植物混合浓缩液,乙醇溶液与植物混合泥之间的体积质量比为5ml:1g。
5.根据权利要求1或2所述的一种牛蒡复合酵素饮料,其特征在于,所述石榴提取物通过以下步骤制得:将石榴果肉粉碎后放置在100~110℃条件下灭菌40~60s,冷却到45~50℃后,向石榴果肉中加入石榴果肉质量0.1~0.3%的淀粉酶,酶解25~35min,抽滤得到酶解液;最后将酶解液在70~100℃和400~850MPa的条件下浓缩两次,再在40~80℃和100~350MPa的条件下浓缩一次制得石榴提取物。
6.根据权利要求1或2所述的一种牛蒡复合酵素饮料,其特征在于,所述天然草本香精为薄荷香精、甘草香精、金银花香精、罗汉果香精、桂花香精中的一种或几种。
7.一种牛蒡复合酵素饮料的制备方法,其特征在于:包括以下步骤:
(1)配制:按重量称取牛蒡酵素60~80份,花青素蔬果汁10~20份,植物混合浓缩液8~10份,石榴提取物5~9份,天然草本香精0.1~0.2份,维生素c 0.1~0.2份,维生素b6 0.1~0.2份,柠檬酸0.1~0.2份,抗坏血酸0.1~0.2份,木糖醇0.1~0.2份,加入到饮用水800-1000份中,用碳酸氢钠调整pH值至5.7-6.3;
(2)灌装、密封:将调配后得到的饮料泵入灌装机中,采用热灌装,灌装温度为90℃,灌装后对饮料罐进行密封;
(3)杀菌、冷却、喷码包装:灌装好的成品投入杀菌釜中,在130-140℃条件下杀菌10-20min,然后冷却至45℃,最后进行喷码、包装,最终制得牛蒡复合酵素饮料。
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