CN110613069A - 一种用甘薯粉制作苹果复合混浊汁饮料的方法 - Google Patents
一种用甘薯粉制作苹果复合混浊汁饮料的方法 Download PDFInfo
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Abstract
本发明涉及一种用甘薯粉制作苹果复合混浊汁饮料的方法,主要由苹果混浊汁、甘薯粉、白砂糖、柠檬酸、羧甲基纤维素钠、黄原胶、水加工而成,按照原料预处理、混合、调配、均质、杀菌、灌装等工艺加工而成。本发明通过将甘薯粉添加到苹果混浊汁中与其混合,有效解决了苹果混浊汁稳定性差、易分层的问题,同时解决了苹果混浊汁易褐变、色泽暗、风味单薄的问题。相较于苹果混浊汁,酚类物质、膳食纤维、果胶等生物活性物质的含量显著提高,抗氧化活性显著增强。
Description
技术领域
本发明涉及食品饮料加工技术领域,尤其是涉及一种用甘薯粉制作苹果复合混浊汁饮料的方法。
背景技术
苹果汁是目前世界上最主要的苹果加工产品,可分为浓缩汁和鲜榨汁(NFC 果汁),又可根据是否含果肉,分为混浊汁和澄清汁。目前我国市场上销售的苹果汁大部分属于澄清汁,大多是由苹果浓缩汁加水还原而成。苹果混浊汁含有悬浮果粒、果胶、蛋白质、纤维素和半纤维素等营养成分使其比澄清汁拥有更柔和的口感、更饱满的风味和更丰富的营养价值。近年来,在欧美、日本等发达国家的果汁市场,鲜榨混浊汁的市场比例不断加大,鲜榨混浊苹果汁具有很大的发展潜力。但是鲜榨混浊苹果汁的混浊稳定性和褐变现象是生产以及销售过程中所要解决的首要问题。
甘薯营养成分丰富,薯块内含丰富的糖类、膳食纤维、蛋白质、矿物质,同时还富含类胡萝卜素及绿原酸、花色苷、黄酮等多酚类活性物质。多项研究表明,甘薯有润肠通便、预防心血管疾病、抗癌、抗氧化、抗高血压、抗糖尿病、抗突变、调节人体酸碱平衡等作用。但甘薯主要以鲜食为主,或制成甘薯淀粉、甘薯粉条、甘薯干、甘薯脯,深加工利用程度低。甘薯粉是新鲜甘薯经干制后粉碎制成的产品,一般采用清洗、去皮、切分、蒸煮、破碎、热风干燥等工序加工而成。甘薯粉包含了除甘薯皮以外的全部干物质,其水分含量很低,易于长时间保存且方便运输,具有甘薯原料本身特有的香气,也保留了大部分新鲜甘薯的营养成分,但目前主要以加入馒头、汤圆、挂面等面食制品中为主,有必要研究其在饮料产品中的功能特性,拓展其应用范围。
发明内容
本发明的目的在于提供一种用甘薯粉制作苹果复合混浊汁饮料的方法,解决鲜榨苹果混浊汁生产中存在的以下问题:一是混浊稳定性差、易分层;二是易褐变、色泽暗;三是味道微酸、风味单薄。同时,通过添加甘薯粉,进一步强化其中的酚类物质、膳食纤维、果胶等生物活性物质含量,并提高其抗氧化活性。
本发明的目的是通过以下技术方案实现的,一种用甘薯粉制作苹果复合混浊汁饮料的方法,其技术要点是,所述苹果复合混浊汁饮料是按如下质量份数添加,包括:苹果混浊汁20-40,甘薯粉5-10,白砂糖7-16,柠檬酸0.1-0.5,羧甲基纤维素钠0.05-0.15,黄原胶0.05-0.15,水33.2-67.8;
所述甘薯粉的制备方法为:黄肉甘薯(或紫肉甘薯)清洗、去皮后,切成1 厘米左右见方的小块,以烤箱烤熟,经热泵干燥后以超微粉碎机粉碎后过60目筛即得,所述热泵干燥分两阶段,即第一阶段80-90℃下干燥1-2h,第二阶段55-65℃下干燥5-7h;
所述苹果混浊汁的制备方法为:苹果去皮后浸泡在浓度为0.3%的亚硫酸钠溶液中护色1h,漂洗后加入与苹果等重量的水进行打浆后过200目滤布,即得;
所述苹果复合混浊汁饮料的制备方法为:按质量份数称取甘薯粉,加质量份数为30-40、80-100℃热水恒温浸泡时间0.5h,然后按质量份数加入苹果混浊汁、白砂糖、柠檬酸、羧甲基纤维素钠、黄原胶,补充按质量份数3.2-27.8的水,混合均匀后送入胶体磨和均质机中进行均质处理,经真空脱气机脱气;所述苹果复合混浊汁饮料的杀菌方法为:95-100℃杀菌15-30min后,立即趁热灌装密封, 121℃杀菌15-30min。
本发明的有益效果:
(1)以烘烤代替蒸制,可使制得的甘薯粉香气更加浓郁;而相比于传统的热风干燥,采用热泵分阶段进行干制,可缩短干制时间,节省能源,相比于冷冻干燥,成本大大降低,甘薯粉色泽更加鲜艳,香气更加浓郁。
(2)苹果混浊汁稳定性差、易分层,甘薯粉复水性好,具有持水性、成糊性和胶凝性,甘薯粉所具有的这些功能特性,使得其起到了提高苹果混浊汁稳定性的作用;苹果混浊汁极易褐变,颜色为褐色且色泽发暗,甘薯粉复水后色泽鲜艳,向苹果汁中加入甘薯粉,混合后的果汁色泽呈鲜亮的黄色或紫色,令人愉悦。
(3)苹果和甘薯均含有丰富的维生素和微量元素,而且都富含膳食纤维、果胶及多酚类物质,具有较强的抗氧化、预防心血管疾病、糖尿病、保护视力、美容护肤等保健功效,本发明将甘薯粉添加到苹果混浊汁中,可明显提高上述各种生物活性成分的含量及对自由基的清除活性,产品具有更加丰富的营养成分和保健功效。
(4)苹果混浊汁味道酸甜、风味单薄,以甘薯可中和苹果的酸涩味道、增加原料的稠度、改善其风味单薄,而以苹果可减弱甘薯带来的糊口感,同时将甘薯的香气与苹果香气自然融合,达到单一原料混浊汁香气和风味的改善和协调。
具体实施方式
实施例一
1.一种用甘薯粉制作苹果复合混浊汁饮料的方法,其各组分选用质量份如下:
苹果混浊汁20,黄肉甘薯粉5,白砂糖10,柠檬酸0.25,羧甲基纤维素钠 0.15,黄原胶0.15,水64.45。
2.制作步骤:
(1)黄肉甘薯清洗、去皮后,切成1厘米左右见方的小块,以烤箱烤熟,经热泵干燥(分两阶段,第一阶段80℃下干燥2h,第二阶段65℃下干燥6h)后以超微粉碎机粉碎后过60目筛,制得甘薯粉;苹果清洗、去皮后于浓度为0.3%的亚硫酸钠溶液中护色1h,捞出漂洗后加入与苹果等重量的水进行打浆后过200 目滤布,制得苹果混浊汁;
(2)按质量份数5称取甘薯粉,加质量份数为30的80℃热水恒温浸泡时间0.5h,然后按质量份数20加入苹果混浊汁,并与质量份数分别为10、0.25、 0.15、0.15的白砂糖、柠檬酸、羧甲基纤维素钠、黄原胶进行混合,充分搅拌溶解,最后加入质量份数为34.45的水;
(3)混合均匀后送入胶体磨和均质机中进行均质处理,反复进料2-3次后,于真空脱气机脱气;
(4)均质脱气后的料液95-100℃杀菌15-30min后,立即趁热灌装密封, 121℃杀菌15-30min。
实施例二
1.一种用甘薯粉制作苹果复合混浊汁饮料的方法,其各组分选用质量份如下:苹果混浊汁20,紫肉甘薯粉5,白砂糖11,柠檬酸0.2,羧甲基纤维素钠 0.1,黄原胶0.1,水63.6。
2.制作步骤:
(1)紫肉甘薯清洗、去皮后,切成1厘米左右见方的小块,以烤箱烤熟,经热泵干燥(分两阶段,第一阶段80℃下干燥2h,第二阶段65℃下干燥6h)后以超微粉碎机粉碎后过60目筛,制得甘薯粉;苹果清洗、去皮后于浓度为0.3%的亚硫酸钠溶液中护色1h,捞出漂洗后加入与苹果等重量的水进行打浆后过200 目滤布,制得苹果混浊汁;
(2)按质量份数5称取甘薯粉,加质量份数为30的80℃热水恒温浸泡时间0.5h,然后按质量份数20加入苹果混浊汁,并与质量份数分别为11、0.2、 0.1、0.1的白砂糖、柠檬酸、羧甲基纤维素钠、黄原胶进行混合,充分搅拌溶解,最后加入质量份数为33.6的水;
(3)混合均匀后送入胶体磨和均质机中进行均质处理,反复进料2-3次后,于真空脱气机脱气;
(4)均质脱气后的料液95-100℃杀菌15-30min后,立即趁热灌装密封, 121℃杀菌15-30min。
实施例三
1.一种用甘薯粉制作苹果复合混浊汁饮料的方法,其各组分选用质量份如下:苹果混浊汁40,黄肉甘薯粉10,白砂糖8,柠檬酸0.15,羧甲基纤维素钠 0.15,黄原胶0.15,水41.55。
2.制作步骤:
(1)黄肉甘薯清洗、去皮后,切成1厘米左右见方的小块,以烤箱烤熟,经热泵干燥(分两阶段,第一阶段90℃下干燥1h,第二阶段65℃下干燥6h)后以超微粉碎机粉碎后过60目筛,制得甘薯粉;苹果清洗、去皮后于浓度为0.3%的亚硫酸钠溶液中护色1h,捞出漂洗后加入与苹果等重量的水进行打浆后过200 目滤布,制得苹果混浊汁;
(2)按质量份数10称取甘薯粉,加质量份数为40的80℃热水恒温浸泡时间0.5h,然后按质量份数40加入苹果混浊汁,并与质量份数分别为8、0.15、 0.15、0.15的白砂糖、柠檬酸、羧甲基纤维素钠、黄原胶进行混合,充分搅拌溶解,最后加入质量份数为1.55的水;
(3)混合均匀后送入胶体磨和均质机中进行均质处理,反复进料2-3次后,于真空脱气机脱气;
(4)均质脱气后的料液95-100℃杀菌15-30min后,立即趁热灌装密封, 121℃杀菌15-30min。
实施例四
1.一种用甘薯粉制作苹果复合混浊汁饮料的方法,其各组分选用质量份如下:苹果混浊汁40,紫肉甘薯粉10,白砂糖9,柠檬酸0.1,羧甲基纤维素钠0.1,黄原胶0.1,水40.7。
2.制作步骤:
(1)紫肉甘薯清洗、去皮后,切成1厘米左右见方的小块,以烤箱烤熟,经热泵干燥(分两阶段,第一阶段90℃下干燥1h,第二阶段65℃下干燥6h)后以超微粉碎机粉碎后过60目筛,制得甘薯粉;苹果清洗、去皮后于浓度为0.3%的亚硫酸钠溶液中护色1h,捞出漂洗后加入与苹果等重量的水进行打浆后过200 目滤布,制得苹果混浊汁;
(2)按质量份数10称取甘薯粉,加质量份数为40的80℃热水恒温浸泡时间0.5h,然后按质量份数40加入苹果混浊汁,并与质量份数分别为9、0.1、0.1、 0.1的白砂糖、柠檬酸、羧甲基纤维素钠、黄原胶进行混合,充分搅拌溶解,最后加入质量份数为0.7的水;
(3)混合均匀后送入胶体磨和均质机中进行均质处理,反复进料2-3次后,于真空脱气机脱气;
(4)均质脱气后的料液95-100℃杀菌15-30min后,立即趁热灌装密封, 121℃杀菌15-30min。
实施例五甘薯粉添加对苹果复合果汁品质的影响的测定
1.测定方法
总酚含量的测定方法:采用福林酚法;
ABTS自由基清除活性的测定方法;按试剂盒说明书进行;
果胶的测定:按NY/T 2016-2011执行;
膳食纤维的测定:按NY/T 1594-2008执行;
上清率的测定:取30mL复合果汁,放入同一规格的50mL离心管中,记录其高度(h),于-4℃恒温下静置48h,观察记录上清液的高度(h1)。
上清率(%)=(h1/h2)×100
DPPH自由基清除能力测定方法:用95%乙醇溶液,将DPPH配置成 0.1mmol/L的DPPH工作液。取950μLDPPH工作液与50μL待测液混合均匀,在37℃恒温避光放置30min,在517nm处,测定其吸光度。
2.感官评价打分标准
表1感官评价打分表
3.测定结果
(1)甘薯粉添加对苹果复合果汁稳定性的影响
表2甘薯粉添加量对复合果汁*稳定性的影响
注:在同一列中不同字母表明样本之间存在显著差异(P<0.05),*表示未添加糖、酸等风味剂及增稠剂。
由表2数据可以看出,随甘薯粉添加量的增多,复合果汁的上清率逐渐减小,使复合果汁趋于稳定状态,有利于其稳定性的提高。
(2)甘薯粉添加对苹果复合果汁感官品质的影响
表3黄肉甘薯粉添加量对复合果汁*感官品质的影响
注:在同一列中不同字母表明样本之间存在显著差异(P<0.05),*表示未添加糖、酸等风味剂及增稠剂。
表4紫肉甘薯粉添加量对复合果汁*感官品质的影响
注:在同一列中不同字母表明样本之间存在显著差异(P<0.05),*表示未添加糖、酸等风味剂及增稠剂。
表3和表4数据可以看出,随着甘薯粉添加量的增加,复合果汁的色泽变得鲜艳亮泽,苹果香气和甘薯香气浓郁协调,口感变得更为适宜,组织状态均匀、有良好的流动性,稳定性增强。但当薯粉添加量为12.5%时,复合果汁流动性变差,且有糊口感,整体色泽和香气变差,因此,以甘薯粉添加量为5-10%为宜。
(3)甘薯粉添加对苹果复合果汁生物活性物质含量及抗氧化活性的影响
表5黄肉甘薯粉添加量对复合果汁*生物活性物质含量及抗氧化活性的影响
注:在同一列中不同字母表明样本之间存在显著差异(P<0.05),*表示未添加糖、酸等风味剂及增稠剂。
表6紫肉甘薯粉添加量对复合果汁*生物活性物质含量及抗氧化活性的影响
注:在同一列中不同字母表明样本之间存在显著差异(P<0.05),*表示未添加糖、酸等风味剂及增稠剂。
由表5和6的数据可见,添加5-10%甘薯粉的复合果汁中的总酚、果胶、膳食纤维含量及对DPPH和ABTS自由基的清除率均显著高于苹果混浊汁,说明复合后起到了提高单一苹果混浊汁中功效成分含量和抗氧化活性的作用。
Claims (4)
1.一种用甘薯粉制作苹果复合混浊汁饮料的方法,其特征是:所述苹果复合混浊汁饮料的原料按质量份数包括:苹果混浊汁20-40,甘薯粉5-10,白砂糖7-16,柠檬酸0.1-0.5,羧甲基纤维素钠0.05-0.15,黄原胶0.05-0.15,水 33.2-67.8;
所述苹果复合混浊汁饮料的制作方法为:
(1)甘薯粉的制备:甘薯清洗、去皮后,切成1厘米左右见方的小块,烘烤熟制,经热泵干燥后以超微粉碎机粉碎后过60目筛,即得;所述甘薯为黄肉甘薯或紫肉甘薯任一种;
(2)苹果混浊汁的制备:将苹果去皮后浸泡在浓度为0.3%的亚硫酸钠溶液中护色1h,捞出漂洗后加入与苹果等重量的水进行打浆后过200目滤布,制得苹果混浊汁;
(3)苹果复合混浊汁饮料的制备:按质量份数称取各原料,将甘薯粉加入质量份数为30-40、80-100℃热水恒温浸泡时间0.5 h,然后按质量份数加入苹果混浊汁、白砂糖、柠檬酸、羧甲基纤维素钠、黄原胶,补充质量份数3.2-27.8的水,混合均匀后送入胶体磨和均质机中依次进行均质处理,经真空脱气机脱气之后进行杀菌灌装,即得。
2.根据权利要求1所述的一种用甘薯粉制作苹果复合混浊汁饮料的方法,其特征是:烘烤熟制后的甘薯块以热泵进行分段式干燥,即第一阶段80-90℃下干燥1-2h,第二阶段55-65℃下干燥5-7h。
3.根据权利要求1所述的一种用甘薯粉制作苹果复合混浊汁饮料的方法,其特征是:所述羧甲基纤维素钠、黄原胶的质量比为1:1。
4.根据权利要求1所述的一种用甘薯粉制作苹果复合混浊汁饮料的方法,其特征是:所述杀菌灌装方法为:95-100℃杀菌15-30 min后,立即趁热灌装密封,121℃杀菌15-30 min。
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