CN110495542A - 一种仙人掌固体饮料及制备方法 - Google Patents
一种仙人掌固体饮料及制备方法 Download PDFInfo
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Classifications
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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
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- A23L2/39—Dry compositions
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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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
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明实施例提供了一种仙人掌固体饮料及制备方法,该仙人掌固体饮料,通过各种原料之间的合理配比,在甜味剂和风味增进剂等的共同作用下,去除了仙人掌的草腥味,同时保留了仙人掌的营养物质,满足了消费者的口味需求,能帮助消除人体内多余胆固醇,起到降低血糖、减低血脂、降低血压之功效,具有抗衰老、提高免疫力等保健功能,该固体饮料的制备方法,工艺简单,原料易得,并且适合工业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种仙人掌固体饮料及制备方法。
背景技术
仙人掌又名龙舌、平虑草、老鸦舌、神仙掌、观音掌等,为仙人掌科仙人掌属植物仙人掌及绿仙人掌的根及茎。仙人掌富含多种营养成分,如钙、铜、钾、铁、锰、锶等,其钠离子和其他重金属元素含量很低,含有较高的柠檬酸及苹果酸,不含草酸,利于人体对钙的吸收,其内含的钾、钙比普通蔬菜高,高钾低钠对高血压患者的治疗和预防有一定的促进作用。仙人掌总体具有良好的保健作用,能帮助消除人体内多余胆固醇,起到降低血糖、减低血脂、降低血压之功效,具有抗衰老、提高免疫力等保健功能。
目前对仙人掌的开发利用主要有:食用:如制成果脯、面条、啤酒等;药用:如仙人掌干粉胶囊、降糖胶囊、蛋白营养素等保健品;临床:用于治疗糖尿病、炎症和肥胖病等;化妆品:如肌肤营养系列、肌肤护理系列等;净化:可用于净化水质、净化空气等,仙人掌的开发利用前景十分广阔。
随着生活质量的提高,在果蔬汁饮料开发中,人们越来越追求天然、营养和健康的果蔬汁。果蔬汁分为澄清型和混浊型果蔬汁,工艺上主要是用新鲜或冷藏的水果和蔬菜作为原料,以压榨或生物酶作用提取果蔬汁。果蔬汁不但能较好地保留果蔬中的大部分营养成分,而且能以其低酸的特性中和禽肉和谷物类消化后产生的酸,维持体内酸碱平衡,从而利于身体健康。然而,仙人掌具有较浓的草腥味,按照常规果蔬汁的制备工艺将其制备成果蔬汁,不符合大众的饮食习惯和风味需求,不易为人们所接受。
发明内容
为解决现有技术中,仙人掌具有较浓的草腥味,按照常规果蔬汁的制备工艺将其制备成果蔬汁,不符合大众的饮食习惯和风味需求,不易为人们所接受的问题,本发明实施例的目的之一在于提供一种仙人掌固体饮料。本发明实施例的目的之二在于提供上述仙人掌固体饮料的制备方法。
为实现上述目的,本发明实施例采用以下技术方案:
一种仙人掌固体饮料,包括以下重量份计的原料:
仙人掌汁:2000~3000份,
白砂糖:1200~1500份,
甜味剂:600~800份,
风味增进剂:15~25份,
稳定剂:9~15份,
乳化剂:1200~1500份,
抗氧化剂:2~6份,
增稠剂:1.5~3.5份。
上述仙人掌固体饮料,通过各种原料之间的合理配比,在甜味剂和风味增进剂等的共同作用下,去除了仙人掌的草腥味,同时保留了仙人掌的营养物质,满足了消费者的口味需求。
上述原料中,仙人掌汁的制备方法为:
选取新鲜、色泽嫩绿、少刺或无刺、表面有光泽、成熟度适中、肉厚无腐烂、无病虫害的仙人掌。切去两端,把仙人掌刺刮掉,彻底清洗附着在仙人掌表皮的泥沙等杂质,将仙人掌切成宽3cm长条,备用。90℃下热烫仙人掌2min,将热烫处理后的仙人掌块打浆取汁。用120目4层纱布将仙人掌汁液过滤,去除纤维等杂质,即得细腻的仙人掌汁。
优选地,所述甜味剂包括山梨糖醇、木糖醇和麦芽糖醇中的至少一种。
优选地,所述风味增进剂包括柠檬酸、绿茶提取液和生姜提取液中的至少一种。
优选地,所述稳定剂为羧甲基纤维素钠和淮山提取液中的至少一种。
优选地,所述乳化剂为麦芽糊精和黄原胶中的至少一种。
优选地,所述抗氧化剂包括抗坏血酸、抗坏血酸钠和茶多酚中的至少一种。
优选地,所述增稠剂为β-环状糊精。
上述仙人掌固体饮料的制备方法,步骤包括:
S1:按配比称取各原料,混匀后进行均质处理,得到料液;
S2:将所述料液干燥后粉碎,即得所述仙人掌固体饮料。
优选地,所述均质处理的压力大于15MPa。
优选地,所述制备方法包括在步骤S2中,将所述料液干燥前,先将所述料液蒸发浓缩至浓度为35°Be、。蒸发浓缩用旋转蒸发仪。
步骤S2中,干燥可以用远红外干燥箱进行干燥,干燥温度为65℃,干燥后物料的含水量≤3.5%,粉碎后用80目网过筛。
本发明的有益效果
1、本发明实施例提供的仙人掌固体饮料,通过各种原料之间的合理配比,在甜味剂和风味增进剂等的共同作用下,去除了仙人掌的草腥味,同时保留了仙人掌的营养物质,满足了消费者的口味需求;
2、本发明实施例提供的仙人掌固体饮料,能帮助消除人体内多余胆固醇,起到降低血糖、减低血脂、降低血压之功效,具有抗衰老、提高免疫力等保健功能;
3、本发明实施例提供的仙人掌固体饮料的制备方法,工艺简单,原料易得,并且适合工业化生产。
具体实施方式
以下是本发明的具体实施例,并结合实施例对本发明的技术方案作进一步的描述,但本发明并不限于这些实施例。
实施例1
一种仙人掌固体饮料,包括以下重量份计的原料:
仙人掌汁:2000份,白砂糖:1200份,甜味剂:600份,风味增进剂:15份,稳定剂:9份,乳化剂:1200份,抗氧化剂:2份,增稠剂:1.5份。
上述仙人掌固体饮料,通过各种原料之间的合理配比,在甜味剂和风味增进剂等的共同作用下,去除了仙人掌的草腥味,同时保留了仙人掌的营养物质,满足了消费者的口味需求。
甜味剂为麦芽糖醇。风味增进剂为柠檬酸。稳定剂为羧甲基纤维素钠。乳化剂为麦芽糊精。抗氧化剂为抗坏血酸。增稠剂为β-环状糊精。
实施例2
一种仙人掌固体饮料,包括以下重量份计的原料:
仙人掌汁:3000份,白砂糖:1500份,甜味剂:800份,风味增进剂:25份,稳定剂:15份,乳化剂:1500份,抗氧化剂:6份,增稠剂:3.5份。
甜味剂为麦芽糖醇。风味增进剂为柠檬酸。稳定剂为羧甲基纤维素钠。乳化剂为麦芽糊精。抗氧化剂为抗坏血酸。增稠剂为β-环状糊精。
实施例3
一种仙人掌固体饮料,包括以下重量份计的原料:
仙人掌汁:2500份,白砂糖:1350份,甜味剂:700份,风味增进剂:20份,稳定剂:12份,乳化剂:1350份,抗氧化剂:4份,增稠剂:2.5份。
甜味剂为麦芽糖醇。风味增进剂为柠檬酸。稳定剂为羧甲基纤维素钠。乳化剂为麦芽糊精。抗氧化剂为抗坏血酸。增稠剂为β-环状糊精。
实施例4
一种仙人掌固体饮料,包括以下重量份计的原料:
仙人掌汁:2500份,白砂糖:1350份,甜味剂:700份,风味增进剂:20份,稳定剂:12份,乳化剂:1350份,抗氧化剂:4份,增稠剂:2.5份。
甜味剂为山梨糖醇、木糖醇和麦芽糖醇的等比例混合物。风味增进剂为绿茶提取液。稳定剂为羧甲基纤维素钠。乳化剂为黄原胶。抗氧化剂为茶多酚。增稠剂为β-环状糊精。
实施例5
一种仙人掌固体饮料,包括以下重量份计的原料:
仙人掌汁:2500份,白砂糖:1350份,甜味剂:700份,风味增进剂:20份,稳定剂:12份,乳化剂:1350份,抗氧化剂:4份,增稠剂:2.5份。
甜味剂为山梨糖醇、木糖醇和麦芽糖醇的等比例混合物。风味增进剂为生姜提取液。稳定剂为羧甲基纤维素钠。乳化剂为黄原胶。抗氧化剂为茶多酚。增稠剂为β-环状糊精。
实施例6
一种仙人掌固体饮料,包括以下重量份计的原料:
仙人掌汁:2500份,白砂糖:1350份,甜味剂:700份,风味增进剂:20份,稳定剂:12份,乳化剂:1350份,抗氧化剂:4份,增稠剂:2.5份。
甜味剂为山梨糖醇、木糖醇和麦芽糖醇的等比例混合物。风味增进剂为柠檬酸和红茶提取液。稳定剂为羧甲基纤维素钠。乳化剂为黄原胶。抗氧化剂为茶多酚。增稠剂为β-环状糊精。
实施例7
本例提供了仙人掌汁的制备方法,具体为:
选取新鲜、色泽嫩绿、少刺或无刺、表面有光泽、成熟度适中、肉厚无腐烂、无病虫害的仙人掌。切去两端,把仙人掌刺刮掉,彻底清洗附着在仙人掌表皮的泥沙等杂质,将仙人掌切成宽3cm长条,备用。90℃下热烫仙人掌2min,将热烫处理后的仙人掌块打浆取汁。用120目4层纱布将仙人掌汁液过滤,去除纤维等杂质,即得细腻的仙人掌汁。
实施例8
本例提供了仙人掌固体饮料的制备方法,步骤包括:
S1:按配比称取各原料,混匀后进行均质处理,得到料液;
S2:将料液干燥后粉碎,即得仙人掌固体饮料。
其中,均质处理的压力大于15MPa。
制备方法包括在步骤S2中,将料液干燥前,先将料液蒸发浓缩至浓度为35°Be、。蒸发浓缩用旋转蒸发仪。
步骤S2中,干燥可以用远红外干燥箱进行干燥,干燥温度为65℃,干燥后物料的含水量≤3.5%,粉碎后用80目网过筛。
检测例
采用实施例7和实施例8提供的制备方法,根据本发明实施例3的配方,制备得到了仙人掌固体饮料。将该固体饮料100g用200ml水冲调,随早餐和晚餐饮用,不同年龄段人的对比观察情况如表1,对照组没有饮用仙人掌固体饮料。
表1
此外,通过实际观察和对比,早餐和晚餐时饮用本发明实施例的仙人掌固体饮料的人群,体质及各项身体指标均有显著改善,均优于未饮用的对照组人群。
Claims (10)
1.一种仙人掌固体饮料,其特征在于,包括以下重量份计的原料:
仙人掌汁:2000~3000份,
白砂糖:1200~1500份,
甜味剂:600~800份,
风味增进剂:15~25份,
稳定剂:9~15份,
乳化剂:1200~1500份,
抗氧化剂:2~6份,
增稠剂:1.5~3.5份。
2.根据权利要求1所述的仙人掌固体饮料,其特征在于,所述甜味剂包括山梨糖醇、木糖醇和麦芽糖醇中的至少一种。
3.根据权利要求1所述的仙人掌固体饮料,其特征在于,所述风味增进剂包括柠檬酸、绿茶提取液和生姜提取液中的至少一种。
4.根据权利要求1所述的仙人掌固体饮料,其特征在于,所述稳定剂为羧甲基纤维素钠和淮山提取液中的至少一种。
5.根据权利要求1所述的仙人掌固体饮料,其特征在于,所述乳化剂为麦芽糊精和黄原胶中的至少一种。
6.根据权利要求1所述的仙人掌固体饮料,其特征在于,所述抗氧化剂包括抗坏血酸、抗坏血酸钠和茶多酚中的至少一种。
7.根据权利要求1所述的仙人掌固体饮料,其特征在于,所述增稠剂为β-环状糊精。
8.根据权利要求1~7任一项所述仙人掌固体饮料的制备方法,其特征在于,步骤包括:
S1:按配比称取各原料,混匀后进行均质处理,得到料液;
S2:将所述料液干燥后粉碎,即得所述仙人掌固体饮料。
9.根据权利要求8所述仙人掌固体饮料的制备方法,其特征在于,所述均质处理的压力大于15MPa。
10.根据权利要求8所述仙人掌固体饮料的制备方法,其特征在于,所述制备方法包括在步骤S2中,将所述料液干燥前,先将所述料液蒸发浓缩至浓度为35°Be、。
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