CN110037210A - 一种按压式紫薯发酵饮料的制备方法 - Google Patents
一种按压式紫薯发酵饮料的制备方法 Download PDFInfo
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- 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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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- 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
- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
本发明是一种按压式紫薯发酵饮料的制备方法,其步骤为:(A)制备紫薯发酵清液:预处理、热烫、蒸煮、酶解、过滤、灭酶、接种嗜酸乳杆菌发酵、离心、调配、杀菌;(B)制备甘薯叶茶粉:预处理、杀青、干燥、茶叶复炒、配比、粉碎、过筛;(C)甘薯叶茶粉装入按压式瓶盖中:将甘薯叶茶粉按紫薯发酵液质量的3%‑3.5%装入瓶盖中。在饮用前按压瓶盖,使甘薯叶茶粉落入紫薯发酵清液中,经混合摇匀后饮用。甘薯叶茶粉可延缓衰老并增强人体免疫力,发酵后的紫薯具有良好的抗氧化性,并且能够抑制胆固醇的吸收。本发明将紫薯的香甜与甘薯叶茶粉的清香巧妙结合,制备出一种经济营养,美味健康的抗衰老饮品。
Description
技术领域
本发明涉及一种按压式紫薯发酵饮料的制备方法,属于食品加工技术领域。
背景技术
紫薯营养丰富,除富含淀粉、蛋白、脂肪、粗纤维等营养成分外,还含有多种人体必须的维生素、氨基酸、蛋白质、脂肪、食物纤维以及钙、铁等矿物质;其中维生素含量尤其丰富,维生素A含量可高达40mg/100g,维生素C含量是苹果、葡萄、梨的10~30倍,比桔子还高,维生素B1、B2的含量是大米的6倍,面粉的2倍。紫薯所含纤维素(被称为第七营养素)相当于米面的10倍,其质地细腻,不伤肠胃,能加快消化道蠕动,有助排便,清理消化道,缩短食物中有毒物质在肠道内的滞留时间,减少因便秘而引起的人体自身中毒,降低肠道致癌物质浓度,预防痔疮和大肠癌。
益生菌及其发酵产业,作为大健康领域一个新兴的产业,随着人们保健意识的提升而逐渐得到重视。利用嗜酸乳杆菌发酵后的紫薯所含抗氧化酚类、脂肪酸、植物甾醇含量较高。植物甾醇具有良好的抗氧性,可通过降低胆固醇减少心血管病的风险。脂肪酸则是机体主要能量来源之一。对紫薯进行发酵,能显著提高游离酚类抗氧化物质含量,抑制癌细胞增殖活性,同时对正常细胞没有毒性。发酵紫薯中高生物利用度游离生物活性成分含量较高,使它具有较好的保健作用。
甘薯叶的营养成分齐全,是营养丰富的保健蔬菜。甘薯叶中的胡萝卜素含量达到近6000微克/百克;亚麻油酸促进脂肪酸燃烧转化成热量;十八碳二烯酸有较强的血脂调节作用,能促进胆固醇肝中分解为胆酸排出体外,有较强的降胆固醇作用,还能抑制脂肪组织释放的脂肪酸进入肝脏,降低了肝游离脂肪酸含量,减少肝脏产生甘油三酯,从而降低血中甘油三酯水平。还有促进蛋白质的合成代谢、抑制分解代谢、增进食欲,增强体质,促进生长发育及促进组织再生的作用。甘薯叶中富含的膳食纤维能加快食物在肠胃中运转,具有清洁肠道的作用。此外,甘薯叶抗氧化能力较强,可延缓衰老,使肌肤保持光滑细腻,提高人体免疫力。
本发明将甘薯叶制成甘薯叶茶粉,较好的保留了甘薯叶的保健功能。饮料瓶分为上下两部分,瓶盖内部装有甘薯叶茶粉,瓶体内为紫薯发酵饮料。为使消费者可以品尝到原汁原味的紫薯发酵饮料,又避免饮料中所含固体沉淀影响口感,使用按压式瓶盖。按压瓶盖,中间隔层的薄膜破裂,上层的甘薯叶茶粉落入紫薯发酵饮料中,使甘薯叶茶粉在临饮用时与紫薯发酵饮料混合,摇匀后即可享用。本发明的包装满足现代消费者追求新颖,注重饮食方法创新的需求,具有良好的市场前景。
发明内容
针对上述技术问题,本发明目的是提供一种按压式紫薯发酵饮料的制备方法,发酵技术及包装制作技术已成熟,产品的制作均有成熟设备仪器。
为了实现上述目的,本发明的技术解决方案是:一种按压式紫薯发酵饮料的制备方法,具体包括以下步骤:
A.紫薯发酵清液的制备
(1)预处理:挑选新鲜优质的紫薯,洗净去皮,切成2-3mm的薄片;
(2)热烫:在95℃-100℃热烫3-5min,同时放入紫薯自身重量的0.2%-0.4%的柠檬酸进行护色;
(3)蒸煮:控制并在以下步骤保持料水比为1:6-8,在95℃-100℃下打浆后进行蒸煮25-30min,得紫薯浆;
(4)酶解:在紫薯浆中加入4-6U/100mL的α-淀粉酶,温度保持在60℃,pH保持在6.0,时间控制在25-30min。液化完成后加入60-65U/100mL的糖化酶,温度控制在55℃-65℃,pH控制在4.5-5.5,时间控制在90-95min,用柠檬酸调节pH值;
(5)过滤:取紫薯浆过滤后的紫薯清液;
(6)灭酶(灭菌):将紫薯清液在95℃-100℃下煮沸8-10min,并冷却到40℃-45℃;
(7)嗜酸乳杆菌发酵:在经灭菌的紫薯清液中接入接种量为清液质量的0.5%-0.6%的嗜酸乳杆菌,温度保持在37℃,时间控制在18-20h;
(8)离心:离心转速为5000-6000r/min,时间为25-30min;
(9)调配:在离心后的紫薯清液中加入其质量5%-6%的黄糖,0.02%-0.03%的甜味菊糖,0.02%-0.04%的柠檬酸和0.04%-0.08%的柠檬酸钠;
(10)杀菌:在63℃-65℃下保持30min,得到紫薯发酵清液。
B.甘薯叶茶粉的制备
(1)预处理:挑选品种优良、成熟适度的鲜嫩甘薯叶洗净,用切碎机切成0.5cm左右;
(2)杀青:将杀青药液按1%-1.25%的比例洒在甘薯叶上;
(3)干燥:将甘薯叶放在2500℃-2600℃的烘房中烘烤1800min;
(4)茶叶复炒:将茶叶放入炒茶锅中复炒至含水量为6%-7%;
(5)配比:将甘薯叶、杀青药液、茶叶按40%、0.6%、59.4%的比例配料;
(6)粉碎:用干式粉碎机粉碎;
(7)过筛:过20目筛后,再用80目筛筛选,得甘薯叶茶粉。
C.甘薯叶茶粉装入按压式瓶盖中
将甘薯叶茶粉按紫薯发酵清液质量的3%-3.5%装入瓶盖中。
作为发明进一步的方案:步骤B中所述的杀青药液是由陈皮、紫苏经烘干、制末、纱布袋包、熬制而成的。
本发明的有益技术效果体现在:本发明提供一种按压式紫薯发酵饮料的制备方法,将紫薯酶解后接种嗜酸乳杆菌发酵,发酵后的甘薯中游离生物活性化合物含量提高至理想水平,在提高化合物生物利用度的同时,降低糖含量,其植物甾醇、脂肪酸、酚类抗氧化物质含量提高,进而使得产品具有抑制胆固醇吸收等功效。消费者可选择直接饮用紫薯发酵饮料,或按压瓶盖,使富含胡萝卜素、维生素的甘薯叶茶粉落入紫薯发酵饮料中,将其转变为茶饮料。甘薯叶茶粉可有效延缓衰老。本发明将紫薯的香甜与甘薯叶茶粉的清香巧妙结合,提高了甘薯利用率,适于大规模生产加工,实现了在饮用方式与原材料选取上的双重创新。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述,但并不是对本发明的限制。
实施例一:
A.紫薯发酵清液的制备
(1)预处理:挑选新鲜优质的紫薯,洗净去皮,切成2mm的薄片;
(2)热烫:在95℃热烫3min,同时放入紫薯自身重量的0.2%的柠檬酸进行护色;
(3)蒸煮:控制并在以下步骤保持料水比为1:6,在95℃下打浆后进行蒸煮25min,得紫薯浆;
(4)酶解:在紫薯浆中加入4U/100mL的α-淀粉酶,温度保持在60℃,pH保持在6.0,时间控制在25min。液化完成后加入60U/100mL的糖化酶,温度控制在55℃,pH控制在4.5,时间控制在90min,用柠檬酸调节pH值;
(5)过滤:取紫薯浆过滤后的紫薯清液;
(6)灭酶(灭菌):将紫薯清液在95℃下煮沸10min,并冷却到40℃;
(7)嗜酸乳杆菌发酵:在经灭菌的紫薯清液中接入接种量为清液质量的0.5%的嗜酸乳杆菌,温度保持在37℃,时间控制在18h;
(8)离心:离心转速为5000r/min,时间为25min;
(9)调配:在离心后的紫薯清液中加入其质量5%的黄糖,0.02%的甜味菊糖,0.02%的柠檬酸和0.04%的柠檬酸钠;
(10)杀菌:在63℃下保持30min,得到紫薯发酵清液。
B.甘薯叶茶粉的制备
(1)预处理:挑选品种优良、成熟适度的鲜嫩甘薯叶洗净,用切碎机切成0.5cm左右;
(2)杀青:将杀青药液按1%的比例洒在甘薯叶上;
(3)干燥:将甘薯叶放在2500℃的烘房中烘烤1800min;
(4)茶叶复炒:将茶叶放入炒茶锅中复炒至含水量为6%;
(5)配比:将甘薯叶、杀青药液、茶叶按40%、0.6%、59.4%的比例配料;
(6)粉碎:用干式粉碎机粉碎;
(7)过筛:过20目筛后,再用80目筛筛选,得甘薯叶茶粉。
C.甘薯叶茶粉装入按压式瓶盖中
将甘薯叶茶粉按紫薯发酵清液质量的3%装入瓶盖中。
作为发明进一步的方案:步骤B中所述的杀青药液是由陈皮、紫苏经烘干、制末、纱布袋包、熬制而成的。
实施例二:
A.紫薯发酵清液的制备
(1)预处理:挑选新鲜优质的紫薯,洗净去皮,切成2mm的薄片;
(2)热烫:在95℃热烫5min,同时放入紫薯自身重量的0.2%的柠檬酸进行护色;
(3)蒸煮:控制并在以下步骤保持料水比为1:6,在95℃下打浆后进行蒸煮30min,得紫薯浆;
(4)酶解:在紫薯浆中加入6U/100mL的α-淀粉酶,温度保持在60℃,pH保持在6.0,时间控制在20min。液化完成后加入64U/100mL的糖化酶,温度控制在62℃,pH控制在4.5,时间控制在90min,用柠檬酸调节pH值;
(5)过滤:取紫薯浆过滤后的紫薯清液;
(6)灭酶(灭菌):将紫薯清液在100℃下煮沸10min,并冷却到42℃;
(7)嗜酸乳杆菌发酵:在经灭菌的紫薯清液中接入接种量为清液质量的0.6%的嗜酸乳杆菌,温度保持在37℃,时间控制在20h;
(8)离心:离心转速为5000r/min,时间为30min;
(9)调配:在离心后的紫薯清液中加入其质量5%的黄糖,0.02%的甜味菊糖,0.02%的柠檬酸和0.04%的柠檬酸钠;
(10)杀菌:在63℃下保持30min,得到紫薯发酵清液。
B.甘薯叶茶粉的制备
(1)预处理:挑选品种优良、成熟适度的鲜嫩甘薯叶洗净,用切碎机切成0.5cm左右;
(2)杀青:将杀青药液按1.25%的比例洒在甘薯叶上;
(3)干燥:将甘薯叶放在2540℃的烘房中烘烤1800min;
(4)茶叶复炒:将茶叶放入炒茶锅中复炒至含水量为6%;
(5)配比:将甘薯叶、杀青药液、茶叶按40%、0.6%、59.4%的比例配料;
(6)粉碎:用干式粉碎机粉碎;
(7)过筛:过20目筛后,再用80目筛筛选,得甘薯叶茶粉。
C.甘薯叶茶粉装入按压式瓶盖中
将甘薯叶茶粉按紫薯发酵清液质量的3.5%装入瓶盖中。
作为发明进一步的方案:步骤B中所述的杀青药液是由陈皮、紫苏经烘干、制末、纱布袋包、熬制而成的。
实施例三:
A.紫薯发酵清液的制备
(1)预处理:挑选新鲜优质的紫薯,洗净去皮,切成3mm的薄片;
(2)热烫:在98℃热烫5min,同时放入紫薯自身重量的0.4%的柠檬酸进行护色;
(3)蒸煮:控制并在以下步骤保持料水比为1:8,在98℃下打浆后进行蒸煮30min,得紫薯浆;
(4)酶解:在紫薯浆中加入5U/100mL的α-淀粉酶,温度保持在60℃,pH保持在6.0,时间控制在30min。液化完成后加入65U/100mL的糖化酶,温度控制在65℃,pH控制在5.5,时间控制在95min,用柠檬酸调节pH值;
(5)过滤:取紫薯浆过滤后的紫薯清液;
(6)灭酶(灭菌):将紫薯清液在100℃下煮沸10min,并冷却到42℃;
(7)嗜酸乳杆菌发酵:在经灭菌的紫薯清液中接入接种量为清液质量的0.6%的嗜酸乳杆菌,温度保持在37℃,时间控制在20h;
(8)离心:离心转速为6000r/min,时间为30min;
(9)调配:在离心后的紫薯清液中加入其质量6%的黄糖,0.03%的甜味菊糖,0.03%的柠檬酸和0.06%的柠檬酸钠;
(10)杀菌:在65℃下保持30min,得到紫薯发酵清液。
B.甘薯叶茶粉的制备
(1)预处理:挑选品种优良、成熟适度的鲜嫩甘薯叶洗净,用切碎机切成0.5cm左右;
(2)杀青:将杀青药液按1.25%的比例洒在甘薯叶上;
(3)干燥:将甘薯叶放在2600℃的烘房中烘烤1800min;
(4)茶叶复炒:将茶叶放入炒茶锅中复炒至含水量为7%;
(5)配比:将甘薯叶、杀青药液、茶叶按40%、0.6%、59.4%的比例配料;
(6)粉碎:用干式粉碎机粉碎;
(7)过筛:过20目筛后,再用80目筛筛选,得甘薯叶茶粉。
C.甘薯叶茶粉装入按压式瓶盖中
将甘薯叶茶粉按紫薯发酵清液质量的3.5%装入瓶盖中。
作为发明进一步的方案:步骤B中所述的杀青药液是由陈皮、紫苏经烘干、制末、纱布袋包、熬制而成的。
Claims (2)
1.一种按压式紫薯发酵饮料的制备方法,其特征在于如下步骤:
A.紫薯发酵清液的制备
(1)预处理:挑选新鲜优质的紫薯,洗净去皮,切成2-3mm的薄片;
(2)热烫:在95℃-100℃热烫3-5min,同时放入紫薯自身重量的0.2%-0.4%的柠檬酸进行护色;
(3)蒸煮:控制并在以下步骤保持料水比为1:6-8,在95℃-100℃下打浆后进行蒸煮25-30min,得紫薯浆;
(4)酶解:在紫薯浆中加入4-6U/100mL的α-淀粉酶,温度保持在60℃,pH保持在6.0,时间控制在25-30min。液化完成后加入60-65U/100mL的糖化酶,温度控制在55℃-65℃,pH控制在4.5-5.5,时间控制在90-95min,用柠檬酸调节pH值;
(5)过滤:取紫薯浆过滤后的紫薯清液;
(6)灭酶(灭菌):将紫薯清液在95℃-100℃下煮沸8-10min,并冷却到40℃-45℃;
(7)嗜酸乳杆菌发酵:在经灭菌的紫薯清液中接入接种量为清液质量的0.5%-0.6%的嗜酸乳杆菌,温度保持在37℃,时间控制在18-20h;
(8)离心:离心转速为5000-6000r/min,时间为25-30min;
(9)调配:在离心后的紫薯清液中加入其质量5%-6%的黄糖,0.02%-0.03%的甜味菊糖,0.02%-0.04%的柠檬酸和0.04%-0.08%的柠檬酸钠;
(10)杀菌:在63℃-65℃下保持30min,得到紫薯发酵清液;
B.甘薯叶茶粉的制备
(1)预处理:挑选品种优良、成熟适度的鲜嫩甘薯叶洗净,用切碎机切成0.5cm左右;
(2)杀青:将杀青药液按1%-1.25%的比例洒在甘薯叶上;
(3)干燥:将甘薯叶放在2500℃-2600℃的烘房中烘烤1800min;
(4)茶叶复炒:将茶叶放入炒茶锅中复炒至含水量为6%-7%;
(5)配比:将甘薯叶、杀青药液、茶叶按40%、0.6%、59.4%的比例配料;
(6)粉碎:用干式粉碎机粉碎;
(7)过筛:过20目筛后,再用80目筛筛选,得甘薯叶茶粉;
C.甘薯叶茶粉装入按压式瓶盖中
将甘薯叶茶粉按紫薯发酵清液质量的3%-3.5%装入瓶盖中。
2.根据权利要求1所述的一种按压式紫薯发酵饮料的制备方法,其特征在于,步骤B中所述的杀青药液是由陈皮、紫苏经烘干、制末、纱布袋包、熬制而成的。
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