CN110122711A - 一种含抗氧化物质的功能性复合果蔬饮料及其制备方法 - Google Patents
一种含抗氧化物质的功能性复合果蔬饮料及其制备方法 Download PDFInfo
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Abstract
本发明实施例公开了一种含抗氧化物质的功能性复合果蔬饮料及其制备方法。所述的含抗氧化物质的功能性复合果蔬饮料按照质量份数包括:花生芽25~35份、黑豆芽25~35份、黄豆芽8~12份、绿豆芽8~12份、橙子30~50份、苹果15~25份、胡萝卜15~25份、薄荷叶0.3~1份、生姜0.2~0.8份和水40~60份。本发明通过添加柠檬酸钠调节果汁酸度,添加果葡糖浆和白砂糖调节甜度,添加海藻酸钠和明胶调节果汁稳定性,采用巴氏杀菌技术低温杀菌,有效地减少生产过程中营养成分及抗氧化活性成分的损失,使白藜芦醇和GABA保留率均高达88%左右。同时,具有口感独特,营养丰富、工艺简单、生产周期短、产品货架期长等优点,极大的增加了本产品的推广应用潜力。
Description
技术领域
本发明实施例涉及食品技术领域,具体涉及一种含抗氧化物质的功能性复合果蔬饮料及其制备方法。
背景技术
芽菜中普遍富含一种强活性的物质γ-氨基丁酸(GABA),有研究表明,GABA具有疏通血管,升高脑源性神经生长因子抵抗抑郁的功效。
花生,又称长生果、长寿果、泥豆等,其发芽后的芽部白藜芦醇含量会迅速增加,化验分析表明,新鲜的花生在发芽之后,其芽部的白藜芦醇含量会大量增长,高出红酒中的几十到上百倍。有研究表明,经发芽处理的花生脂肪酸组成有明显变化,其不饱和脂肪酸含量呈先降低后增加的趋势,其中的白藜芦醇含量会呈现剧烈上涨趋势,远超花生本体中的含量,通过发芽的方式还可以提高限制性氨基酸和必需氨基酸的相对含量,改善氨基酸组成,大大提高了花生的营养价值及其生物利用率,花生芽中的总酚、白藜芦醇和黄酮含量均有明显提升,说明花生发芽后大分子物质被分解减少为人体较容易吸收利用的小分子物质,功能成分的含量有所增加,发芽可以作为提升花生营养保健价值的重要手段。
黑豆,又名黑大豆,味甘性平,具有高蛋白、低热量的特性,含有丰富的蛋白质、脂肪、维生素、尼克酸、胡萝卜素、微量元素和粗纤维。黑豆发芽过程中,蛋白质、氨基酸含量增加,其中天冬氨酸和蛋氨酸含量增加显著,蛋氨酸含量增加超过一倍,但赖氨酸含量显著下降,蛋白质平均相对分子质量显著下降,说明萌发过程能够促进蛋白质分解为氨基酸,有利于提高黑豆的营养价值。
巴氏杀菌是一种在食品行业广为应用的低温杀菌方式,本产品中含有的活性成分多为热敏感型,使用巴氏杀菌方法,利用较低杀菌温度,杀菌效果良好且保留了产品中的营养物质,当处理条件为60℃并保持温度30min以后急速冷却到4摄氏度时菌落总数对数由4.47下降到0.73,杀菌率在99%以上,满足商业无菌的状态(GB19297-2010)。
目前,我国市场上活性相关饮料产品较少,大多数是还原浓缩型果汁,很少含有抗氧化物质,且抗氧化物的保存也是一大难题。
发明内容
为此,本发明实施例提供一种含抗氧化物质的功能性复合果蔬饮料及其制备方法,以解决现有技术中果汁抗氧化物质稳定性不高,易受温度的影响的问题。
为了实现上述目的,本发明实施例提供如下技术方案:
根据本发明实施例的第一方面一种含抗氧化物质的功能性复合果蔬饮料,所述的含抗氧化物质的功能性复合果蔬饮料按照质量份数包括:花生芽25~35份、黑豆芽25~35份、黄豆芽8~12份、绿豆芽8~12份、橙子30~50份、苹果15~25份、胡萝卜15~25份、薄荷叶0.3~1份、生姜0.2~0.8份和水40~60份。
进一步地,所述的含抗氧化物质的功能性复合果蔬饮料按照质量份数包括:花生芽28~32份、黑豆芽28~32份、黄豆芽9~11份、绿豆芽9~11份、橙子35~45份、苹果18~22份、胡萝卜18~22份、薄荷叶0.5~0.9份、生姜0.4~0.6份和水45~55份。
进一步地,所述的含抗氧化物质的功能性复合果蔬饮料按照质量份数包括:花生芽30份、黑豆芽30份、黄豆芽10份、绿豆芽10份、橙子40份、苹果20份、胡萝卜20份、薄荷叶0.75份、生姜0.5份和水50份。
进一步地,所述的含抗氧化物质的功能性复合果蔬饮料还包括:风味调节剂和复合稳定剂。
进一步地,所述风味调节剂按照质量份数包括:柠檬酸钠0.5份、果葡糖浆3份和白砂糖2份。
进一步地,所述复合稳定剂按照质量份数包括:海藻酸钠0.2份和明胶0.2份。根据本发明实施例的第二方面一种含抗氧化物质的功能性复合果蔬饮料的制备方法,所述方法包括以下步骤:
a筛选:挑选新鲜的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶,去除根茎、果皮或霉烂部分,清水冲洗2~3次;
b榨汁、过滤:将洗净后的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶分别放入榨汁机中压榨,压榨过滤后加水稀释,制得混合果汁;
c调配:向所述混合果汁中加入风味调节剂,混合均匀;
d稳定:向调配完成的混合果汁中加入复合稳定剂,20℃下恒温搅拌10min至完全溶解,放置2~8℃备用;
e灭菌:将d中备用的果汁采用巴氏杀菌法灭菌30min;
f灌装:杀菌完成后的果汁进行承重、封装,即制得含抗氧化物质的功能性复合果蔬饮料。
进一步地,所述步骤b中过滤孔径为250~325目。
进一步地,所述步骤e中巴氏杀菌法灭菌温度为60℃。
本发明实施例具有如下优点:
1、本发明采用花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷作为原料制成复合果汁,通过添加柠檬酸钠调节果汁酸度,添加果葡糖浆和白砂糖调节甜度,添加海藻酸钠和明胶调节果汁稳定性,口感独特,营养丰富、工艺简单、生产周期短、产品货架期长。
2、本发明采用橙子和苹果这种口感丰富的果蔬来克服芽菜中的特殊味道,增加饮料的口感及推广性,改善芽菜类产品的加工劣势,丰富的活性物质增加了功能饮料产品的种类。
3、本发明通过巴氏杀菌技术低温杀菌,使白藜芦醇和GABA保留率均高达88%左右,能够有效地减少生产过程中营养成分及抗氧化活性成分的损失、降低生产成本。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例的含抗氧化物质的功能性复合果蔬饮料的制备方法,包括:
a筛选:挑选新鲜的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶,去除根茎、果皮或霉烂部分,清水冲洗3次;
b榨汁、过滤:将洗净后的30份花生芽、30份黑豆芽、10份黄豆芽、10份绿豆芽、40份橙子、20份苹果、20份胡萝卜、0.5份生姜和0.75份薄荷叶分别放入榨汁机中压榨,压榨后300目过滤加50份水稀释,制得混合果汁;
c调配:向所述混合果汁中加入0.5份柠檬酸钠、3份果葡糖浆和2份白砂糖,混合均匀;
d稳定:向调配完成的混合果汁中加入0.2份海藻酸钠和0.2份明胶,20℃下恒温搅拌10min至完全溶解,放置4℃备用;
e灭菌:将d中备用的果汁采用巴氏杀菌法60℃灭菌30min;
f灌装:杀菌完成后的果汁进行承重、封装,即制得含抗氧化物质的功能性复合果蔬饮料。
本实施例制备的含抗氧化物质的功能性复合果蔬饮料γ-氨基丁酸总量高达63.03mg/100ml、白藜芦醇总量为30.38μg/100ml,食品感官综合评分94分,颜色呈橙色,液体不透明无沉淀,酸甜适口,果香浓郁,带有植物清香且无豆芽特有气味,保质期10个月。
实施例2
本实施例的含抗氧化物质的功能性复合果蔬饮料的制备方法,包括:
a筛选:挑选新鲜的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶,去除根茎、果皮或霉烂部分,清水冲洗2~3次;
b榨汁、过滤:将洗净后的25份花生芽、28份黑豆芽、8份黄豆芽、8份绿豆芽、30份橙子、22份苹果、18份胡萝卜、0.2份生姜和1份薄荷叶分别放入榨汁机中压榨,压榨后325目过滤加45份水稀释,制得混合果汁;
c调配:向所述混合果汁中加入0.5份柠檬酸钠、3份果葡糖浆和2份白砂糖,混合均匀;
d稳定:向调配完成的混合果汁中加入0.2份海藻酸钠和0.2份明胶,20℃下恒温搅拌10min至完全溶解,放置7℃备用;
e灭菌:将d中备用的果汁采用巴氏杀菌法60℃灭菌30min;
f灌装:杀菌完成后的果汁进行承重、封装,即制得含抗氧化物质的功能性复合果蔬饮料。
本实施例制备的含抗氧化物质的功能性复合果蔬饮料γ-氨基丁酸总量高达62.73mg/100ml、白藜芦醇总量为28.28μg/100ml,食品感官综合评分91分,颜色呈橙色,液体不透明无沉淀,酸甜适口,果香浓郁,带有植物清香且无豆芽特有气味,保质期10个月。
实施例3
本实施例的含抗氧化物质的功能性复合果蔬饮料的制备方法,包括:
a筛选:挑选新鲜的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶,去除根茎、果皮或霉烂部分,清水冲洗2~3次;
b榨汁、过滤:将洗净后的32份花生芽、35份黑豆芽、份11黄豆芽、9份绿豆芽、35份橙子、25份苹果、15份胡萝卜、0.4份生姜和0.9份薄荷叶分别放入榨汁机中压榨,压榨后250目过滤加40份水稀释,制得混合果汁;
c调配:向所述混合果汁中加入0.5份柠檬酸钠、3份果葡糖浆和2份白砂糖,混合均匀;
d稳定:向调配完成的混合果汁中加入0.2份海藻酸钠和0.2份明胶,20℃下恒温搅拌10min至完全溶解,放置8℃备用;
e灭菌:将d中备用的果汁采用巴氏杀菌法60℃灭菌30min;
f灌装:杀菌完成后的果汁进行承重、封装,即制得含抗氧化物质的功能性复合果蔬饮料。
本实施例制备的含抗氧化物质的功能性复合果蔬饮料γ-氨基丁酸总量高达63.50mg/100ml、白藜芦醇总量为32.59μg/100ml,食品感官综合评分92分,颜色呈橙色,液体不透明无明显沉淀,酸甜适口,果香浓郁,带有植物清香且无豆芽特有气味,保质期10个月。
实施例4
本实施例的含抗氧化物质的功能性复合果蔬饮料的制备方法,包括:
a筛选:挑选新鲜的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶,去除根茎、果皮或霉烂部分,清水冲洗2~3次;
b榨汁、过滤:将洗净后的35份花生芽、25份黑豆芽、12份黄豆芽、12份绿豆芽、50份橙子、15份苹果、25份胡萝卜、0.8份生姜和0.3份薄荷叶分别放入榨汁机中压榨,压榨后280目过滤加60份水稀释,制得混合果汁;
c调配:向所述混合果汁中加入0.5份柠檬酸钠、3份果葡糖浆和2份白砂糖,混合均匀;
d稳定:向调配完成的混合果汁中加入0.2份海藻酸钠和0.2份明胶,20℃下恒温搅拌10min至完全溶解,放置3℃备用;
e灭菌:将d中备用的果汁采用巴氏杀菌法60℃灭菌30min;
f灌装:杀菌完成后的果汁进行承重、封装,即制得含抗氧化物质的功能性复合果蔬饮料。
本实施例制备的含抗氧化物质的功能性复合果蔬饮料γ-氨基丁酸总量高达61.82mg/100ml、白藜芦醇总量为30.58μg/100ml,食品感官综合评分92分,颜色呈橙色,液体不透明无沉淀,酸甜适口,果香浓郁,带有植物清香且无豆芽特有气味,保质期10个月。
实施例5
本实施例的含抗氧化物质的功能性复合果蔬饮料的制备方法,包括:
a筛选:挑选新鲜的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶,去除根茎、果皮或霉烂部分,清水冲洗2~3次;
b榨汁、过滤:将洗净后的28份花生芽、32份黑豆芽、9份黄豆芽、11份绿豆芽、45份橙子、18份苹果、22份胡萝卜、0.6份生姜和0.5份薄荷叶分别放入榨汁机中压榨,压榨后250目过滤加55份水稀释,制得混合果汁;
c调配:向所述混合果汁中加入0.5份柠檬酸钠、3份果葡糖浆和2份白砂糖,混合均匀;
d稳定:向调配完成的混合果汁中加入0.2份海藻酸钠和0.2份明胶,20℃下恒温搅拌10min至完全溶解,放置2℃备用;
e灭菌:将d中备用的果汁采用巴氏杀菌法60℃灭菌30min;
f灌装:杀菌完成后的果汁进行承重、封装,即制得含抗氧化物质的功能性复合果蔬饮料。
本实施例制备的含抗氧化物质的功能性复合果蔬饮料γ-氨基丁酸总量高达60.45mg/100ml、白藜芦醇总量为31.60μg/100ml,食品感官综合评分93分,颜色呈橙色,液体不透明无沉淀,酸甜适口,果香浓郁,带有植物清香且无豆芽特有气味,保质期10个月。
对比例1
市场上热销的某品牌混合果蔬汁,果蔬汁含量≥40%。
对比例2
市场上热销的某品牌混合果蔬汁,果蔬汁果汁含量≥30%。
对实施例1~5中的复合果汁进行抗氧化活性试验,并与对比例1~2进行结果比较,试验结果见下表:
从上表可知,超氧阴离子自由基清除能力:实施例1>实施例3>实施例2>实施例5>实施例4>对比例1>对比例2;DPPH自由基清除能力:实施例1>实施例4>实施例3>实施例5>实施例2>对比例2>对比例1;羟自由基清除能力:实施例1>实施例4>实施例5>实施例3>实施例2>对比例1>对比例2。
虽然,上文中已经用一般性说明及具体实施例对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (9)
1.一种含抗氧化物质的功能性复合果蔬饮料,其特征在于:所述的含抗氧化物质的功能性复合果蔬饮料按照质量份数包括:花生芽25~35份、黑豆芽25~35份、黄豆芽8~12份、绿豆芽8~12份、橙子30~50份、苹果15~25份、胡萝卜15~25份、薄荷叶0.3~1份、生姜0.2~0.8份和水40~60份。
2.根据权利要求1所述的含抗氧化物质的功能性复合果蔬饮料,其特征在于:所述的含抗氧化物质的功能性复合果蔬饮料按照质量份数包括:花生芽28~32份、黑豆芽28~32份、黄豆芽9~11份、绿豆芽9~11份、橙子35~45份、苹果18~22份、胡萝卜18~22份、薄荷叶0.5~0.9份、生姜0.4~0.6份和水45~55份。
3.根据权利要求2所述的含抗氧化物质的功能性复合果蔬饮料,其特征在于:所述的含抗氧化物质的功能性复合果蔬饮料按照质量份数包括:花生芽30份、黑豆芽30份、黄豆芽10份、绿豆芽10份、橙子40份、苹果20份、胡萝卜20份、薄荷叶0.75份、生姜0.5份和水50份。
4.根据权利要求1-3任一项权利要求所述的含抗氧化物质的功能性复合果蔬饮料,其特征在于:所述的含抗氧化物质的功能性复合果蔬饮料还包括:风味调节剂和复合稳定剂。
5.根据权利要求4所述的含抗氧化物质的功能性复合果蔬饮料,其特征在于:所述风味调节剂按照质量份数包括:柠檬酸钠0.5份、果葡糖浆3份和白砂糖2份。
6.根据权利要求4所述的含抗氧化物质的功能性复合果蔬饮料,其特征在于:所述复合稳定剂按照质量份数包括:海藻酸钠0.2份和明胶0.2份。
7.一种含抗氧化物质的功能性复合果蔬饮料的制备方法,其特征在于,所述方法包括以下步骤:
a筛选:挑选新鲜的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶,去除根茎、果皮或霉烂部分,清水冲洗2~3次;
b榨汁、过滤:将洗净后的花生芽、黑豆芽、黄豆芽、绿豆芽、橙子、苹果、胡萝卜、生姜和薄荷叶分别放入榨汁机中压榨,压榨过滤后加水稀释,制得混合果汁;
c调配:向所述混合果汁中加入风味调节剂,混合均匀;
d稳定:向调配完成的混合果汁中加入复合稳定剂,20℃下恒温搅拌10min至完全溶解,放置2~8℃备用;
e灭菌:将d中备用的果汁采用巴氏杀菌法灭菌30min;
f灌装:杀菌完成后的果汁进行承重、封装,即制得含抗氧化物质的功能性复合果蔬饮料。
8.根据权利要求4所述的制备方法,其特征在于:步骤b中所述压榨过滤过滤孔径为250~325目。
9.根据权利要求4所述的制备方法,其特征在于:步骤e中所述巴氏杀菌法灭菌温度为60℃。
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