CN109965174B - 一种富含花青素的果蔬杂粮固体饮料及其制备方法 - Google Patents
一种富含花青素的果蔬杂粮固体饮料及其制备方法 Download PDFInfo
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本专利公开了一种富含花青素的果蔬杂粮固体饮料及其制备方法,以葡萄、蓝莓、桑椹、紫背菜、马齿苋、紫甘蓝、苦荞、藜麦、燕麦、赤小豆、黑豆、紫薯为主要原料,按一定比例混合均匀即获得该果蔬杂粮固体饮料。该法制作的果蔬杂粮固体饮料营养丰富,绿色健康,颜色鲜艳,饮用方便。该果蔬杂粮固体饮料密封避光包装后在常温下贮藏。该富含花青素的果蔬杂粮固体饮料符合广大消费者对多种保健功效的需求,具有很好的商业价值。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种富含花青素的果蔬杂粮固体饮料及其制备方法。
背景技术
花青素 (Anthocyanidin),又称花色素,是自然界中的一类广泛存在于植物中的水溶性天然色素,属类黄酮化合物。花青素也是植物花瓣中的主要呈色物质,水果、蔬菜、花卉等五彩缤纷的颜色大部分与之有关。花青素是纯天然的抗衰老营养补充剂,研究证明它是当今人类发现最有效的抗氧化剂,它的抗氧化性能比维生素E高出五十倍,比维生素C高出二十倍。人服用后二十分钟就能在血液中检测到。以前摄入花青素,只能通过直接食用含花青素高的食物进行补充,譬如食用蓝莓、草莓、葡萄、紫色蔬菜等获得,食用较为不便,具有一定的局限性。
近年来,花青素饮料基于其具备的抗氧化、调节血糖的功能,备受消费者喜爱,市面上的花青素饮料也方便了人们对花青素的摄取,丰富了花青素的摄取来源,但大多数花青素液体饮料中的花色苷具有高活性,不稳定易分解,温度、pH或甲基化程度都会影响花色苷的稳定性。
发明内容
本发明的目的在于提供一种富含花青素的果蔬杂粮固体饮料及其制备方法,该杂粮饮料中花色苷稳定,不易分解。
为实现上述目的,本发明采用如下技术方案:
一种富含花青素的果蔬杂粮固体饮料,按质量份数计,包括如下组分:葡萄20-30份,蓝莓10-20份,桑椹10-20份,紫背菜叶10-30份,马齿苋5-10份,紫甘蓝10-20份,苦荞5-10份,藜麦5-10份,燕麦5-10份,赤小豆5-10份,黑豆5-10份,紫薯5-30份,魔芋粉5-10份,麦芽糊精5-10份。
一种富含花青素的果蔬杂粮固体饮料,按质量份数计,包括如下组分:葡萄30份,蓝莓12份,桑椹12份,紫背菜叶15份,马齿苋15份,紫甘蓝10份,苦荞5份,藜麦7份,燕麦7份,赤小豆5份,黑豆7份,紫薯5份,魔芋粉6份,麦芽糊精6份。
富含花青素的果蔬杂粮固体饮料的制备方法包括以下步骤:
(1)将紫背菜叶清洗后,加入紫背菜叶:水为2:1(g/mL)的蒸馏水,经100℃水煮15min,获得高浓度花青素水溶液,再经过喷雾干燥获得组分A;
(2)将葡萄、蓝莓、桑椹、马齿苋、紫甘蓝用烘干机烘干,再将烘干的果蔬磨成粉,过40目筛;称重后加入10-20倍质量的蒸馏水,用真空旋转蒸发仪控制转速30-50rpm,40-50℃,减压浓缩,真空度为0.05-0.10MPa,提取3小时,收集挥发油组分B,4℃保存,水提液趁热过滤,合并滤液,得到组分C;滤渣为组分D;
(3)将苦荞、藜麦、燕麦、赤小豆、黑豆、紫薯磨成粉,过80目筛;得到组分E;
(4)将组分C和组分E混合均匀,在70-80℃水浴搅拌3-5h;加入组分A、组分D、魔芋粉和麦芽糊精,继续搅拌1-2h;
(5)在步骤(4)中加入挥发油组分B,混合均匀,过40-80目筛网,冷冻干燥即得成品,避光包装,在室温下贮藏。
本发明的优点在于:
(1)本发明利用水提法混合提取葡萄、紫背菜嫩茎叶和紫薯三种植物中的花青素,三种植物中的花青素共同作用可达到良好的抗氧化效果;
(2)本发明辅料苦荞、藜麦、燕麦、赤小豆,与葡萄、紫背菜嫩茎叶、马齿苋滤液水热反应,发生协同作用,提高花青素的稳定性。
(3)本发明简单易行,适合大规模生产。
具体实施方式
实施例1
一种富含花青素的果蔬杂粮固体饮料的制备方法,制备方法如下:
原料组成:葡萄30份,蓝莓12份,桑椹12份,紫背菜叶15份,马齿苋15份,紫甘蓝10份,苦荞5份,藜麦7份,燕麦7份,赤小豆5份,黑豆7份,紫薯5份,魔芋粉6份,麦芽糊精6份。
制备方法包括以下步骤:
(1)将紫背菜叶清洗后,加入紫背菜叶:水为2:1(g/mL)的蒸馏水,经100℃水煮15min,获得高浓度花青素水溶液,再经过喷雾干燥获得组分A;
(2)将葡萄、蓝莓、桑椹、马齿苋、紫甘蓝、用烘干机烘干,再将烘干的果蔬磨成粉,过40目筛;称重后加入15倍质量的蒸馏水,用真空旋转蒸发仪控制转速50rpm, 50℃,减压浓缩,真空度为0.10MPa,提取3小时,收集挥发油组分B,4℃保存,水提液趁热过滤,合并滤液,得到组分C;滤渣为组分D;
(3)将苦荞、藜麦、燕麦、赤小豆、黑豆、紫薯磨成粉,过80目筛;得到组分E;
(4)将组分C和组分E混合均匀,在80℃水浴搅拌3h;加入组分A、组分D、魔芋粉和麦芽糊精,继续搅拌2h;
(5)在步骤(4)中加入挥发油组分B,混合均匀,过80目筛网,冷冻干燥即得成品,避光包装,在室温下贮藏。
实施例2
一种富含花青素的果蔬杂粮固体饮料的制备方法,制备方法如下:
原料组成:葡萄20份,蓝莓20份,桑椹20份,紫背菜叶10份,马齿苋10份,紫甘蓝20份,苦荞8份,藜麦8份,燕麦8份,赤小豆10份,黑豆5份,紫薯5份,魔芋粉10份,麦芽糊精10份。
制备方法包括以下步骤:
(1)将紫背菜叶清洗后,加入紫背菜叶:水为2:1(g/mL)的蒸馏水,经100℃水煮15min,获得高浓度花青素水溶液,再经过喷雾干燥获得组分A;
(2)将葡萄、蓝莓、桑椹、马齿苋、紫甘蓝、用烘干机烘干,再将烘干的果蔬磨成粉,过40目筛;称重后加入15倍质量的蒸馏水,用真空旋转蒸发仪控制转速50rpm, 50℃,减压浓缩,真空度为0.05MPa,提取3小时,收集挥发油组分B,4℃保存,水提液趁热过滤,合并滤液,得到组分C;滤渣为组分D;
(3)将苦荞、藜麦、燕麦、赤小豆、黑豆、紫薯磨成粉,过80目筛;得到组分E;
(4)将组分C和组分E混合均匀,在80℃水浴搅拌3h;加入组分A、组分D、魔芋粉和麦芽糊精,继续搅拌2h;
(5)在步骤(4)中加入挥发油组分B,混合均匀,过80目筛网,冷冻干燥即得成品,避光包装,在室温下贮藏。
实施例3
一种富含花青素的果蔬杂粮固体饮料的制备方法,制备方法如下:
原料组成:葡萄20份,蓝莓15份,桑椹10份,紫背菜叶20份,马齿苋10份,紫甘蓝10份,苦荞5份,藜麦10份,燕麦10份,赤小豆10份,黑豆7份,紫薯10份,魔芋粉5份,麦芽糊精10份。
制备方法包括以下步骤:
(1)将紫背菜叶清洗后,加入紫背菜叶:水为2:1(g/mL)的蒸馏水,经100℃水煮15min,获得高浓度花青素水溶液,再经过喷雾干燥获得组分A;
(2)将葡萄、蓝莓、桑椹、马齿苋、紫甘蓝、用烘干机烘干,再将烘干的果蔬磨成粉,过40目筛;称重后加入15倍质量的蒸馏水,用真空旋转蒸发仪控制转速30rpm,50℃,减压浓缩,真空度为0.05MPa,提取3小时,收集挥发油组分B,4℃保存,水提液趁热过滤,合并滤液,得到组分C;滤渣为组分D;
(3)将苦荞、藜麦、燕麦、赤小豆、黑豆、紫薯磨成粉,过80目筛;得到组分E;
(4)将组分C和组分E混合均匀,在80℃水浴搅拌3h;加入组分A、组分D、魔芋粉和麦芽糊精,继续搅拌2h;
(5)在步骤(4)中加入挥发油组分B,混合均匀,过40目筛网,冷冻干燥即得成品,避光包装,在室温下贮藏。
对比例1
一种富含花青素的果蔬杂粮固体饮料的制备方法,制备方法如下:
原料组成:葡萄30份,蓝莓12份,桑椹12份,紫背菜叶15份,马齿苋15份,紫甘蓝10份,苦荞5份,藜麦7份,燕麦7份,赤小豆5份,黑豆7份,紫薯5份,魔芋粉6份,麦芽糊精6份。
制备方法包括以下步骤:
(1)将紫背菜叶清洗后,加入紫背菜叶:水为2:1(g/mL)的蒸馏水,经100℃水煮15min,获得高浓度花青素水溶液,再经过喷雾干燥获得组分A;
(2)将葡萄、蓝莓、桑椹、马齿苋、紫甘蓝、用烘干机烘干,再将烘干的果蔬磨成粉,过40目筛;称重后加入15倍质量的蒸馏水,用真空旋转蒸发仪控制转速50rpm, 50℃,减压浓缩,真空度为0.10MPa,提取3小时,收集挥发油组分B,4℃保存,水提液趁热过滤,合并滤液,得到组分C;滤渣为组分D;
(3)在滤液中加入魔芋粉和麦芽糊精,继续搅拌2h;
(4)在步骤(3)中加入挥发油组分B,混合均匀,过80目筛网,冷冻干燥即得成品,避光包装,在室温下贮藏。
对比例2
一种富含花青素的果蔬杂粮固体饮料的制备方法,制备方法如下:
原料组成:葡萄30份,蓝莓12份,桑椹12份,紫背菜叶15份,马齿苋15份,紫甘蓝10份,苦荞5份,藜麦7份,燕麦7份,赤小豆5份,黑豆7份,紫薯5份,魔芋粉6份,麦芽糊精6份。制备方法包括以下步骤:
(1)将葡萄、蓝莓、桑椹、马齿苋、紫甘蓝、紫背菜叶用烘干机烘干,再将烘干的果蔬磨成粉,过40目筛;混合均匀;
(2)将苦荞、藜麦、燕麦、赤小豆、黑豆、紫薯磨成粉,过80目筛;
(3)将步骤(1)和(2)产物混合均匀,加入魔芋粉和麦芽糊精,混合均匀;避光包装,在室温下贮藏。
将实施例及对比例得到的粉末按质量体积比1:10(g/mL)加入100℃的热水冲泡,测定花青素含量,结果见表1-2。
表1 冲泡前不同保藏时间花青素含量测定
表2 冲泡后放置一段时间后对花青素含量的影响
利用DPPH法测定实施例及对比例放置180d前后的抗氧化活性,结果如表3所示。
表3 实施例及对比例抗氧化活性测试
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (1)
1.一种富含花青素的果蔬杂粮固体饮料的制备方法,其特征在于,所述富含花青素的果蔬杂粮固体饮料按质量份数计,包括如下组分:葡萄30份,蓝莓12份,桑椹12份,紫背菜叶15份,马齿苋15份,紫甘蓝10份,苦荞5份,藜麦7份,燕麦7份,赤小豆5份,黑豆7份,紫薯5份,魔芋粉6份,麦芽糊精6份;
所述富含花青素的果蔬杂粮固体饮料的制备方法,包括以下步骤:
(1)将紫背菜叶清洗后,加入紫背菜叶:水的质量体积比为2:1的蒸馏水,经100℃水煮15min,获得高浓度花青素水溶液,再经过喷雾干燥获得组分A;
(2)将葡萄、蓝莓、桑椹、马齿苋、紫甘蓝用烘干机烘干,再将烘干的果蔬磨成粉,过40目筛;称重后加入10-20倍质量的蒸馏水,用真空旋转蒸发仪控制转速30-50rpm,40-50℃,减压浓缩,真空度为0.05-0.10MPa,提取3小时,收集挥发油组分B,4℃保存,水提液趁热过滤,合并滤液,得到组分C;滤渣为组分D;
(3)将苦荞、藜麦、燕麦、赤小豆、黑豆、紫薯磨成粉,过80目筛;得到组分E;
(4)将组分C和组分E混合均匀,在70-80℃水浴搅拌3-5h;加入组分A、组分D、魔芋粉和麦芽糊精,继续搅拌1-2h;
(5)在步骤(4)中加入挥发油组分B,混合均匀,过40-80目筛网,冷冻干燥即得成品,避光包装,在室温下贮藏。
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