CN110419652A - 一种辣木酵素饮品的加工方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及果蔬饮品加工技术领域,具体涉及一种辣木酵素饮品的加工方法。所述辣木酵素饮品的加工原材料包括辣木叶粉75~90份、浓缩苹果汁20~35份、低聚果糖3~5份、辣木风味液5~10份、余量为无菌纯净水;经辣木酵素制备、辣木风味液制备、饮品初制、均质瓶装等加工工序,加工出具有缓减、治疗失眠多梦功效的保健饮品,帮助患者摆脱失眠多梦的困扰,还失眠多梦患者一个好睡眠;同时有效扩宽了辣木原料的应用范围,提高辣木资源的食疗价值和经济效益。
Description
技术领域
本发明涉及果蔬饮品加工技术领域,具体涉及一种辣木酵素饮品的加工方法。
背景技术
辣木(Moringa)又称鼓槌树(Drumstick tree),是多年生热带落叶乔木,原产印度北部,全世界约有14个品种,现在我国也有大量种植。
辣木是世界上最有营养的树,它包含约20种氨基酸,46种抗氧化剂,抗炎化合物,富含丰富的微量元素钾、锰、铬,以及精氨酸、赖氨酸、亮氨酸、苯丙氨酸等,提供维生素A,维生素B、B1、B2、B3、B6,维生素C(抗坏血酸),维生素E和宏观矿物质,微量元素,提供优质蛋白质和膳食纤维,辣木叶所含的钙质是牛奶的4倍,蛋白质是牛奶的2倍,钾是香蕉的3倍,铁是菠菜的3倍,维生素C是柑橘的7倍,维生素A(β胡萝卜素)是胡萝卜的4倍,维生素E分别是螺旋藻和黄豆粉的70倍和40倍。辣木有“奇迹树”、“母亲最好的朋友”和“医药百宝箱”之称。在非洲被称为穷人的牛奶;在印度,是人们长寿的食材药材,辣木树浑身都是宝,已经有上千年的食用历史,是人类较古老的药食兼用的树种之一。
现有的辣木加工技术领域,试制出辣木粉、辣木超微粉、辣木精油、辣木胶囊、辣木素片、辣木茶、辣木面条、辣木酸奶、辣木面包及点心等初级产品,但是辣木的营养价值丰富,功效明显,辣木材料急需多种加工技术,扩展辣木原料的应用范围和应用效果。
发明内容
基于现状,本发明提供了一种辣木酵素饮品的加工方法,并提供了所述辣木酵素饮品的原料配方,目的在于提供一种具有缓解、治疗失眠多梦功效的辣木保健饮品,帮助人们摆脱失眠多梦的困扰,并拓展辣木原料的应用范围。
本发明是通过以下技术方案实现的:
一种辣木酵素饮品的加工方法,包括以下步骤:
a、辣木酵素制备:取辣木叶粉,拌入常温无菌纯净水中,辣木叶粉和纯净水的重量比为5~8:800,混拌均匀,逐级升温至混合液沸腾,维持沸腾,持续搅拌20~25min;停止加热,持续搅拌下冷却至30~35℃,接种混合菌,恒温持续搅拌30~35min,补水至原体积;密封发酵16~18h;
将上述发酵结束的混合液进行活化,经325目筛网过滤,再经5~8层纱布过滤,取滤液制得辣木酵素,于15~18℃的温度下冷藏保鲜备用;
b、辣木风味液制备:按3:1的重量比取新鲜辣木叶和辣木根,洗净后沥干水分,切成3~5mm长的碎末,完全浸泡在蒸馏水中,浸泡3~5h,再于130~135℃的温度下热回流处理,收集冷凝管流出的液体,即得辣木风味液,置于15~18℃的温度下冷藏保鲜备用;
c、饮品初制:于15~18℃的温度下,向备用辣木酵素中混入备用辣木风味液,混拌均匀,升温至28~32℃,于1350~1400r/min的搅速下泵入浓缩苹果汁,继续搅拌40~50min,加入低聚果糖,调节相对甜度为45~70,制得初品辣木酵素饮品;
d、均质瓶装:将上述初品辣木酵素饮品经325目筛网过滤,再经5~8层纱布过滤,调节pH值为6.6~6.8,泵入高压均质机中,于135~140Kpa的压力下常温均质3~5min,即得成品辣木酵素饮品,瓶装,每瓶250~500ml,高温杀菌后贮存在阴凉干燥处。
优选的,所述逐级升温方法为按5℃/10min的升温速率持续搅拌升温至混合液沸腾。
优选的,所述混合菌为嗜酸乳杆菌、乳酸菌、酵母菌按3:1:1的比例组成的混合菌种。
优选的,所述混合菌种的接种量为混合液总重的3~5‰。
优选的,所述补水用水为与无菌纯净水同源的冷开水;即步骤a的补水过程中,补水用的水源为用于混拌辣木叶粉的纯净水,并在使用前将补水用纯净水烧开后冷却至室温。
优选的,所述浓缩苹果汁由下述方法制备而成:
取新鲜熟透青苹果榨取纯汁,汁液浓缩至原体积的1/5~1/10即得。
优选的,所述辣木酵素饮品包括以下重量份原料:
辣木叶粉75~90份、浓缩苹果汁20~35份、低聚果糖3~5份、辣木风味液5~10份、余量为无菌纯净水。
进一步地,所述辣木酵素饮品包括以下重量份原料:
辣木叶粉85份、浓缩苹果汁30份、低聚果糖4份、辣木风味液7份、余量为无菌纯净水。
本发明的有益效果是:
与现有技术相比,本发明选用辣木叶粉为主要加工原材料,配合浓缩苹果汁、辣木风味液等辅料,提取辣木中的γ-氨基丁酸,加工出具有缓减、治疗失眠多梦功效的保健饮品,帮助患者摆脱失眠多梦的困扰,还失眠多梦患者一个好睡眠;同时有效扩宽了辣木原料的应用范围,提高辣木资源的食疗价值。
具体实施方式
下面结合具体实施方式对本发明进一步作详细的说明,但本发明提供的技术方案不仅包括实施例中展现的内容。
实施例1
本实施例提供了一种辣木酵素饮品的加工方法,具体过程如下:
a、辣木酵素制备:取辣木叶粉,拌入常温无菌纯净水中,辣木叶粉和纯净水的重量比为5:800,混拌均匀,按5℃/10min的升温速率持续搅拌升温至混合液沸腾,维持沸腾,持续搅拌20min;停止加热,持续搅拌下冷却至30℃,接种混合菌,接种量为混合液总重的5‰,恒温持续搅拌30min,补水至原体积,即补水后的混合液体积为辣木粉刚与纯净水混匀后得到的体积,补水用的水源为用于混拌辣木叶粉的纯净水,并在使用前将补水用纯净水烧开后冷却至室温;补水结束后密封发酵16h;
所述混合菌为嗜酸乳杆菌、乳酸菌、酵母菌按3:1:1的比例组成的混合菌种;
将上述发酵结束的混合液进行活化,经325目筛网过滤,再经5层纱布过滤,取滤液制得辣木酵素,于15℃的温度下冷藏保鲜备用;
b、辣木风味液制备:按3:1的重量比取新鲜辣木叶和辣木根,洗净后沥干水分,切成3mm长的碎末,完全浸泡在蒸馏水中,浸泡3h,再于130℃的温度下热回流处理,收集冷凝管流出的液体,即得辣木风味液,置于15℃的温度下冷藏保鲜备用;
c、苹果汁制备:取新鲜熟透青苹果榨取纯汁,汁液浓缩至原体积的1/5,置于15℃的温度下冷藏保鲜备用;
d、饮品初制:于15℃的温度下,向备用辣木酵素中混入备用辣木风味液,混拌均匀,升温至28℃,于1400r/min的搅速下泵入浓缩苹果汁,继续搅拌50min,加入低聚果糖,调节相对甜度为45,制得初品辣木酵素饮品;
e、均质瓶装:将上述初品辣木酵素饮品经325目筛网过滤,再经5层纱布过滤,调节pH值为6.8,泵入高压均质机中,于140Kpa的压力下常温均质3min,即得成品辣木酵素饮品,瓶装,每瓶250ml,高温杀菌后贮存在阴凉干燥处。
在本实施例中,所述辣木酵素饮品的加工原材料包括以下重量份原料:
辣木叶粉85份、浓缩苹果汁30份、低聚果糖4份、辣木风味液7份、余量为无菌纯净水。
实施例2
本实施例提供了一种辣木酵素饮品的加工方法,具体过程如下:
a、辣木酵素制备:取辣木叶粉,拌入常温无菌纯净水中,辣木叶粉和纯净水的重量比为8:800,混拌均匀,逐按5℃/10min的升温速率持续搅拌升温至混合液沸腾,维持沸腾,持续搅拌25min;停止加热,持续搅拌下冷却至35℃,接种混合菌,接种量为混合液总重的5‰,恒温持续搅拌30min,补水至原体积,所述补水用水为与无菌纯净水同源的冷开水;密封发酵18h;
所述混合菌为嗜酸乳杆菌、乳酸菌、酵母菌按3:1:1的比例组成的混合菌种;
将上述发酵结束的混合液进行活化,经325目筛网过滤,再经8层纱布过滤,取滤液制得辣木酵素,于18℃的温度下冷藏保鲜备用;
b、辣木风味液制备:按3:1的重量比取新鲜辣木叶和辣木根,洗净后沥干水分,切成5mm长的碎末,完全浸泡在蒸馏水中,浸泡5h,再于135℃的温度下热回流处理,收集冷凝管流出的液体,即得辣木风味液,置于18℃的温度下冷藏保鲜备用;
c、苹果汁制备:取新鲜熟透青苹果榨取纯汁,汁液浓缩至原体积的1/10,置于18℃的温度下冷藏保鲜备用;
d、饮品初制:于18℃的温度下,向备用辣木酵素中混入备用辣木风味液,混拌均匀,升温至32℃,于1400r/min的搅速下泵入浓缩苹果汁,继续搅拌40min,加入低聚果糖,调节相对甜度为70,制得初品辣木酵素饮品;
e、均质瓶装:将上述初品辣木酵素饮品经325目筛网过滤,再经8层纱布过滤,调节pH值为6.6,泵入高压均质机中,于135Kpa的压力下常温均质5min,即得成品辣木酵素饮品,瓶装,每瓶500ml,高温杀菌后贮存在阴凉干燥处。
在本实施例中,所述辣木酵素饮品的加工原材料包括以下重量份原料:
辣木叶粉90份、浓缩苹果汁35份、低聚果糖3份、辣木风味液10份、余量为无菌纯净水。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (8)
1.一种辣木酵素饮品的加工方法,其特征在于,包括以下步骤:
a、辣木酵素制备:取辣木叶粉,拌入常温无菌纯净水中,辣木叶粉和纯净水的重量比为5~8:800,混拌均匀,逐级升温至混合液沸腾,维持沸腾,持续搅拌20~25min;停止加热,持续搅拌下冷却至30~35℃,接种混合菌,恒温持续搅拌30~35min,补水至原体积;密封发酵16~18h;
将上述发酵结束的混合液进行活化,经325目筛网过滤,再经5~8层纱布过滤,取滤液制得辣木酵素,于15~18℃的温度下冷藏保鲜备用;
b、辣木风味液制备:按3:1的重量比取新鲜辣木叶和辣木根,洗净后沥干水分,切成3~5mm长的碎末,完全浸泡在蒸馏水中,浸泡3~5h,再于130~135℃的温度下热回流处理,收集冷凝管流出的液体,即得辣木风味液,置于15~18℃的温度下冷藏保鲜备用;
c、饮品初制:于15~18℃的温度下,向备用辣木酵素中混入备用辣木风味液,混拌均匀,升温至28~32℃,于1350~1400r/min的搅速下泵入浓缩苹果汁,继续搅拌40~50min,加入低聚果糖,调节相对甜度为45~70,制得初品辣木酵素饮品;
d、均质瓶装:将上述初品辣木酵素饮品经325目筛网过滤,再经5~8层纱布过滤,调节pH值为6.6~6.8,泵入高压均质机中,于135~140Kpa的压力下常温均质3~5min,即得成品辣木酵素饮品,瓶装,每瓶250~500ml,高温杀菌后贮存在阴凉干燥处。
2.根据权利要求1所述的一种辣木酵素饮品的加工方法,其特征在于,所述逐级升温方法为按5℃/10min的升温速率持续搅拌升温至混合液沸腾。
3.根据权利要求1所述的一种辣木酵素饮品的加工方法,其特征在于,所述混合菌为嗜酸乳杆菌、乳酸菌、酵母菌按3:1:1的比例组成的混合菌种。
4.根据权利要求1所述的一种辣木酵素饮品的加工方法,其特征在于,所述混合菌种的接种量为混合液总重的3~5‰。
5.根据权利要求1所述的一种辣木酵素饮品的加工方法,其特征在于,所述补水用水为与无菌纯净水同源的冷开水。
6.根据权利要求1所述的一种辣木酵素饮品的加工方法,其特征在于,所述浓缩苹果汁由下述方法制备而成:
取新鲜熟透青苹果榨取纯汁,汁液浓缩至原体积的1/5~1/10即得。
7.根据权利要求1~7任意一项所述的一种辣木酵素饮品的加工方法,其特征在于,所述辣木酵素饮品包括以下重量份原料:
辣木叶粉75~90份、、浓缩苹果汁20~35份、低聚果糖3~5份、辣木风味液5~10份、余量为无菌纯净水。
8.根据权利要求8所述的一种辣木酵素饮品的加工方法,其特征在于,所述辣木酵素饮品包括以下重量份原料:
辣木叶粉85份、浓缩苹果汁30份、低聚果糖4份、辣木风味液7份、余量为无菌纯净水。
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