CN110754590A - 一种奇亚籽苹果蜂蜜饮料及其制备方法 - Google Patents
一种奇亚籽苹果蜂蜜饮料及其制备方法 Download PDFInfo
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- CN110754590A CN110754590A CN201911123737.1A CN201911123737A CN110754590A CN 110754590 A CN110754590 A CN 110754590A CN 201911123737 A CN201911123737 A CN 201911123737A CN 110754590 A CN110754590 A CN 110754590A
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- chia seed
- beverage
- sodium
- chia
- apple
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Abstract
本发明涉及果汁饮料制作技术领域，具体的更涉及一种奇亚籽苹果蜂蜜饮料。所述奇亚籽苹果蜂蜜饮料，包括奇亚籽2％‑5％、苹果汁5％‑7％、蜂蜜0.5％‑1％、白砂糖6％‑10％、复配增稠剂0.2％‑0.5％、酸度调节剂0.1％‑0.3％、食用香精0％‑0.05％、水余量。本发明提供了一种奇亚籽苹果蜂蜜饮料，通过添加复配增稠剂使奇亚籽悬浮在饮料中，并能保持较好的稳定性，不仅具有丰富的营养价值，满足消费者对营养、口感的多元化要求；在保质期内各项感官指标较好，颗粒均匀悬浮，不添加防腐剂，且制备工艺简单、操作方便、便于工业化推广应用。
Description
技术领域
本发明涉及果汁饮料制作技术领域，具体的更涉及一种奇亚籽苹果蜂蜜饮料及其制备方法。
背景技术
奇亚籽是芡欧鼠尾草的种子。奇亚籽被人类用作食物大约是在公元前3500 年，在公元前1500年到公元前900年，奇亚籽成为墨西哥中部人们的主要作物。奇亚籽富含植物中稀有的ω-3系列不饱和脂肪酸(α-亚麻酸)、膳食纤维、高品质的蛋白质、钙、铁以及十余种抗氧化物。奇亚籽中的可溶性膳食纤维可以溶解于水中，吸水膨胀后形成一种胶状物质，浸泡后食用可以起到代餐减肥、持续供能、润肠通便的作用，可谓“荒漠之宝”。根据科学研究，奇亚籽不会引起任何不良反应以及抗营养和毒性作用。
奇亚籽制成的悬浮颗粒饮料可以保持奇亚籽颗粒的完整性，使营养吸收全面，但是奇亚籽制备悬浮颗粒饮料难度较大，因为奇亚籽作为植物种子比传统的果肉密度大，在饮料中容易沉降，且在高温下放置容易出现析水现象。
发明内容
为了解决上述的技术问题，本发明的第一个方面提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽2％-5％、苹果汁5％-7％、蜂蜜0.5％-1％、白砂糖6％-10％、复配增稠剂0.2％-0.5％、酸度调节剂0.1％-0.3％、食用香精 0％-0.05％、水余量。
作为一种优选的技术方案，所述复配增稠剂包括黄原胶、羧甲基纤维素钠、果胶、结冷胶、琼脂、藻酸丙二醇酯、瓜尔豆胶中的至少一种。
作为一种优选的技术方案，所述复配增稠剂还包括蔗糖脂肪酸酯。
作为一种优选的技术方案，所述蔗糖脂肪酸酯选自蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖油酸酯、蔗糖月桂酸酯、蔗糖八乙酸酯中的至少一种。
作为一种优选的技术方案，所述羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的质量比为(5.5-6.5):(3-4):1。
作为一种优选的技术方案，所述酸度调节剂包括柠檬酸钠、三聚磷酸钠、六偏磷酸钠、焦磷酸钠中的至少一种。
作为一种优选的技术方案，所述酸度调节剂还包括酪蛋白酸钠和/或氨基酸。
作为一种优选的技术方案，所述柠檬酸钠、酪蛋白酸钠、氨基酸的质量比为 (3-4):(2-2.5):1。
作为一种优选的技术方案，所述食用香精选自水果香精、奶香精、嗜好类香精、香草香精中的至少一种。
本发明第二个方面提供了一种奇亚籽苹果蜂蜜饮料的制备方法，步骤包括：
(1)将复配增稠剂、白砂糖、水混合，在75-80℃，800-1000r下搅拌20-25 min，加入苹果汁、蜂蜜；
(2)降温至40℃以下加入酸度调节剂调节pH，控制pH为3.8-4.0，在 15-20MPa下进行均质；
(3)加入复水好的奇亚籽，在500r下搅拌20-30min，在90-95℃下杀菌 20-30min后灌装。
有益效果：本发明提供了一种奇亚籽苹果蜂蜜饮料，通过添加复配增稠剂使奇亚籽悬浮在饮料中，并能保持较好的稳定性，不仅具有丰富的营养价值，满足消费者对营养、口感的多元化要求；在保质期内各项感官指标较好，颗粒均匀悬浮，不添加防腐剂，且制备工艺简单、操作方便、便于工业化推广应用。
附图说明
图1是实施例3的饮料的状态图。
具体实施方式
除非另有说明、从上下文暗示或属于现有技术的惯例，否则本申请中所有的份数和百分比都基于重量，且所用的测试和表征方法都是与本申请的提交日期同步的。如果现有技术中披露的具体术语的定义与本申请中提供的任何定义不一致，则以本申请中提供的术语定义为准。
下面结合具体实施方式对本发明提供技术方案中的技术特征作进一步清楚、完整的描述，并非对其保护范围的限制。
本发明中的词语“优选的”、“优选地”、“更优选的”等是指，在某些情况下可提供某些有益效果的本发明实施方案。然而，在相同的情况下或其他情况下，其他实施方案也可能是优选的。此外，对一个或多个优选实施方案的表述并不暗示其他实施方案不可用，也并非旨在将其他实施方案排除在本发明的范围之外。本发明中未提及的组分的来源均为市售。
为了解决上述的技术问题，本发明的第一个方面提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽2％-5％、苹果汁5％-7％、蜂蜜0.5％-1％、白砂糖6％-10％、复配增稠剂0.2％-0.5％、酸度调节剂0.1％-0.3％、食用香精 0％-0.05％、水余量。
奇亚籽
本发明所述奇亚籽(Chia Seed)是薄荷类植物芡欧鼠尾草(Salvia HispanicaL.)的种子，原产地为墨西哥南部和危地马拉等北美洲地区。
奇亚籽富含人体必需脂肪酸α-亚麻酸，多种抗氧化活性成分(绿原酸，咖啡酸，杨梅酮，槲皮素，山奈酚等)，是天然omega-3脂肪酸的来源，并含有丰富的膳食纤维、蛋白质，维生素，矿物质等。具有提升精力、稳定血糖、帮助消化和降低胆固醇的作用。
苹果汁
本发明所述苹果汁可通过市购得到，也可通过本领人员常规使用的方法制备得到，例如，制备步骤为将苹果经过洗果、洗涤、破碎、榨汁、澄清、杀菌、浓缩而成。
本发明中采用苹果汁和奇亚籽一起不仅具有较好的口感，且在酸性条件下苹果汁中富含的果胶类多糖的长支链以及负电性可以与奇亚籽蛋白质电荷吸附，提高稳定性，且当苹果汁与奇亚籽的质量比在(1.2-2.5):1时效果最好，此外吸附作用带来的交联膨胀作用使体系中苹果和蜂蜜的香气一直留存，口感香味俱佳。
复配增稠剂
本发明所述复配增稠剂通常指能溶解于水中，并在一定条件下充分水化形成黏稠、滑腻溶液的大分子物质，又称胶。它是在食品工业中有广泛用途的一类重要的添加剂，能够改善食品的物理性质或组织状态，使食品粘滑适口的食品添加剂。
在一些实施方式中，所述增稠剂包括但不限于：明胶、酪蛋白酸钠、阿拉伯胶、罗望子多糖胶、田菁胶、琼脂、海藻酸钠、卡拉胶、果胶、黄原胶、β-环状糊精、羧甲基纤维素钠、淀粉磷酸酯钠、羧甲基淀粉钠、羟丙基淀粉、藻酸丙二醇酯。
优选的，所述复配增稠剂包括黄原胶、羧甲基纤维素钠、果胶、结冷胶、琼脂、藻酸丙二醇酯、瓜尔豆胶中的至少一种。
更优选的，所述复配增稠剂还包括蔗糖脂肪酸酯。
更进一步优选的，所述蔗糖脂肪酸酯选自蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖油酸酯、蔗糖月桂酸酯、蔗糖八乙酸酯中的至少一种。
最优选的，所述复配增稠剂包括羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯。
优选的，所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的混合物。
更优选的，所述羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的质量比为 (5.5-6.5):(3-4):1。
更优选的，所述蔗糖脂肪酸酯为蔗糖棕榈酸酯。
本发明采用复配增稠剂，当复配增稠剂为羧甲基纤维素钠和琼脂时，提高体系长时间的高温稳定性，且能够保证奇亚籽在体系中均匀分散不沉降，进一步发现当用蔗糖脂肪酸酯，产品在高温放置30d时，稳定性好，保质期长，发明人认为体系中蔗糖脂肪酸酯能进入奇亚籽的蛋白质的螺旋结构中并与羧甲基纤维素钠和琼脂等氢键作用，同时以疏水方式与苹果、蜂蜜结合形成稳定的复合物，这种复合物的存在不仅能固定体系中的纤维素、蛋白质，还能与周围的水分形成大量氢键，增加复合物的吸水、持水能力，还使整个营养物质被充分包裹其中，长时间放置口感不会降低，无析水。
酸度调节剂
本发明所述酸度调节剂是用以维持或改变食品酸碱度的物质，具有增进食品质量的许多功能特性，例如改变和维持食品的酸度并改善其风味，增进抗氧化作用，防止食品酸败。
优选的，所述酸度调节剂包括柠檬酸钠、三聚磷酸钠、六偏磷酸钠、焦磷酸钠中的至少一种。
更优选的，所述酸度调节剂还包括酪蛋白酸钠和/或氨基酸。
更进一步优选的，所述酸度调节剂包括柠檬酸钠、酪蛋白酸钠、氨基酸。
更进一步优选的，所述氨基酸为碱性氨基酸，包括但不限于精氨酸、赖氨酸、组氨酸、鸟氨酸。
最优选的，所述酸度调节剂包括柠檬酸钠、酪蛋白酸钠、鸟氨酸。
更优选的，所述柠檬酸钠、酪蛋白酸钠、氨基酸的质量比为(3-4):(2-2.5):1。
发明人在研究的过程中发现，在采用不同物质复配的酸度调节剂时对其稳定性的影响较大，且发明人意外的发现，柠檬酸钠是导致产品絮凝沉淀的主要原因，而其被常规使用作为防止生产过程期间凝胶的酸度调节剂，但其所带来的盐析反应使体系沉淀，进一步发明人采用酸度调节剂为柠檬酸钠、鸟氨酸、酪蛋白酸钠三者协同作用不仅能提高口感，还能与饮料中的金属离子螯合形成胶粒，防止其在体系中与其他物质作用形成絮凝。
食用香精
本发明对所述食用香精不做任何限制，可以为本领域常规使用的任一种食用香精。
优选的，所述食用香精选自水果香精、奶香精、嗜好类香精、香草香精中的至少一种。
所述水果香精可列举的有：柑桔类香精、苹果香精、葡萄香精、桃香精、香蕉香精、猕猴桃香精、木瓜香精等。
所述奶香精可列举的有：奶油香精、酸奶香精、黄油香精等。
所述嗜好类香精可列举的有：咖啡香精、可可香精、红茶香精、绿茶香精、乌龙茶香精等。
本发明第二个方面提供了一种奇亚籽苹果蜂蜜饮料的制备方法，步骤包括：
(1)将复配增稠剂、白砂糖、水混合，在75-80℃，800-1000r下搅拌20-25 min，加入苹果汁、蜂蜜；
(2)降温至40℃以下加入酸度调节剂调节pH，控制pH为3.8-4.0，在 15-20MPa下进行均质；
(3)加入复水好的奇亚籽，在500r下搅拌20-30min，在90-95℃下杀菌 20-30min后灌装。
下面通过实施例对本发明进行具体的描述，以下实施例只能用于本发明做进一步说明，并不能理解为本发明保护的限制，该领域的专业技术人员根据上述发明的内容作出的非本质的改正和调整，仍属于本发明的保护的范围。
实施例1
实施例1提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 2％、苹果汁5％、蜂蜜1％、白砂糖6％、复配增稠剂0.2％、酸度调节剂0.1％、食用香精0％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的质量比为6.5:3:1。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠、鸟氨酸的混合物；所述柠檬酸钠、酪蛋白酸钠、鸟氨酸的质量比为3:2:1。
所述奇亚籽苹果蜂蜜饮料的制备方法包括：
(1)将复配增稠剂、白砂糖、水混合，在75-80℃，800-1000r下搅拌20-25 min，加入苹果汁、蜂蜜；
(2)降温至40℃以下加入酸度调节剂调节pH，控制pH为3.8-4.0，在20MPa 下进行均质；
(3)加入复水好的奇亚籽，在500r下搅拌20-30min，在90-95℃下杀菌 20-30min后灌装。
实施例2
实施例2提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 5％、苹果汁7％、蜂蜜0.5％、白砂糖10％、复配增稠剂0.5％、酸度调节剂0.3％、食用香精0.05％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的质量比为5.5:4:1。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠、鸟氨酸的混合物；所述柠檬酸钠、酪蛋白酸钠、鸟氨酸的质量比为4:2.5:1。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例3
实施例3提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的质量比为5:3.5:1。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠、鸟氨酸的混合物；所述柠檬酸钠、酪蛋白酸钠、鸟氨酸的质量比为3.5:2.2:1。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例4
实施例4提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂的混合物；所述羧甲基纤维素钠、琼脂的质量比为5:3.5。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠、鸟氨酸的混合物；所述柠檬酸钠、酪蛋白酸钠、鸟氨酸的质量比为3.5:2.2:1。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例5
实施例5提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖八乙酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖八乙酸酯的质量比为5:3.5:1。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠、鸟氨酸的混合物；所述柠檬酸钠、酪蛋白酸钠、鸟氨酸的质量比为3.5:2.2:1。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例6
实施例6提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖棕榈酸酯的质量比为5:3.5:12.5。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠、鸟氨酸的混合物；所述柠檬酸钠、酪蛋白酸钠、鸟氨酸的质量比为3.5:2.2:1。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例7
实施例7提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的质量比为5:3.5:1。
所述酸度调节剂为柠檬酸钠。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例8
实施例8提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的质量比为5:3.5:1。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠的混合物；所述柠檬酸钠、酪蛋白酸钠的质量比为3.5:2.2。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例9
实施例9提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的质量比为5:3.5:1。
所述酸度调节剂为柠檬酸钠、酪蛋白酸钠、鸟氨酸的混合物；所述柠檬酸钠、酪蛋白酸钠、鸟氨酸的质量比为3.5:5.5:6。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
实施例10
实施例10提供了一种奇亚籽苹果蜂蜜饮料，按重量百分比计，包括奇亚籽 3.5％、苹果汁6％、蜂蜜0.7％、白砂糖8％、复配增稠剂0.4％、酸度调节剂0.2％、食用香精0.02％、水余量。
所述复配增稠剂为羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的混合物；所述羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的质量比为5:3.5:1。
所述酸度调节剂为柠檬酸钠、鸟氨酸的混合物；所述柠檬酸钠、鸟氨酸的质量比为3.5:1。
所述奇亚籽苹果蜂蜜饮料的制备方法同实施例1。
性能测试
1.稳定性测试：将实施例的饮料在冷藏4℃放置30d、恒温42℃放置30d、常温 25℃放置一年，观察产品的颗粒沉淀絮凝状态，并用“+”表示颗粒沉淀絮凝程度，“+”越多表示颗粒沉淀絮凝现象越严重，且实施例3的产品图如附图1所示。
2.析水性测试：将实施例的饮料分别在恒温42℃下放置20d、30d观察是否有析水现象，并用“+”表示析水程度，“+”越多表示析水现象越严重。
3.感官评价：将实施例的饮料随机提供给50名有专业经验的评审人员，依据饮料的形态(20分)、口感(20分)、风味(20分)、色泽(20分)、气味(20 分)进行综合评分。评价结果中总分小于50分为不及格，50-60分为差，61-70 分一般，71-80分为良好，90分以上为优秀。
表1
Claims (10)
1.一种奇亚籽苹果蜂蜜饮料，其特征在于，按重量百分比计，包括奇亚籽2％-5％、苹果汁5％-7％、蜂蜜0.5％-1％、白砂糖6％-10％、复配增稠剂0.2％-0.5％、酸度调节剂0.1％-0.3％、食用香精0％-0.05％、水余量。
2.如权利要求1所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述复配增稠剂包括黄原胶、羧甲基纤维素钠、果胶、结冷胶、琼脂、藻酸丙二醇酯、瓜尔豆胶中的至少一种。
3.如权利要求2所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述复配增稠剂还包括蔗糖脂肪酸酯。
4.如权利要求3所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述蔗糖脂肪酸酯选自蔗糖硬脂酸酯、蔗糖棕榈酸酯、蔗糖油酸酯、蔗糖月桂酸酯、蔗糖八乙酸酯中的至少一种。
5.如权利要求4所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述羧甲基纤维素钠、琼脂、蔗糖脂肪酸酯的质量比为(5.5-6.5):(3-4):1。
6.如权利要求1-5中任一项所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述酸度调节剂包括柠檬酸钠、三聚磷酸钠、六偏磷酸钠、焦磷酸钠中的至少一种。
7.如权利要求6所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述酸度调节剂还包括酪蛋白酸钠和/或氨基酸。
8.如权利要求7所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述柠檬酸钠、酪蛋白酸钠、氨基酸的质量比为(3-4):(2-2.5):1。
9.如权利要求1所述的奇亚籽苹果蜂蜜饮料，其特征在于，所述食用香精选自水果香精、奶香精、嗜好类香精、香草香精中的至少一种。
10.一种如权利要求1-9中任一项所述的奇亚籽苹果蜂蜜饮料的制备方法，其特征在于，步骤包括：
(1)将复配增稠剂、白砂糖、水混合，在75-80℃，800-1000r下搅拌20-25min，加入苹果汁、蜂蜜；
(2)降温至40℃以下加入酸度调节剂调节pH，控制pH为3.8-4.0，在15-20MPa下进行均质；
(3)加入复水好的奇亚籽，在500r下搅拌20-30min，在90-95℃下杀菌20-30min后灌装。
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| CN115428872A (zh) * | 2021-10-08 | 2022-12-06 | 上海赢创食品发展有限公司 | 一种奇亚籽悬浮混合饮料及其制备方法 |
| CN116649514A (zh) * | 2023-04-21 | 2023-08-29 | 河北沃尔旺食品饮料有限公司 | 奇亚籽饮品的制备方法 |
| CN116649514B (zh) * | 2023-04-21 | 2024-05-17 | 河北沃尔旺食品饮料有限公司 | 奇亚籽饮品的制备方法 |
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