CN110839792A - 一种复合果蔬汁饮料及其制备方法 - Google Patents
一种复合果蔬汁饮料及其制备方法 Download PDFInfo
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- CN110839792A CN110839792A CN201911193325.5A CN201911193325A CN110839792A CN 110839792 A CN110839792 A CN 110839792A CN 201911193325 A CN201911193325 A CN 201911193325A CN 110839792 A CN110839792 A CN 110839792A
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- 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
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- 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
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- 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
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Abstract
本发明属于食品加工技术领域,尤其涉及一种复合果蔬汁饮料及其制备方法,采用的原材料包括芒果、梨、香蕉、蓝莓、枸杞、树莓、桑葚、胡萝卜、木瓜、芦笋,并且按照重量份数,芒果20~40份、梨10~50份、香蕉30~60份、蓝莓10~30份、枸杞10~40份、树莓20~50份、桑葚15~45份、胡萝卜20~60份、木瓜5~30份、芦笋5~15份,辅料包括甜味剂、抗性糊精、有机酸、纯净水,并且按照重量份数,甜味剂50~100份、抗性糊精5~15份、有机酸1~5份、纯净水200~300份,通过打浆、混合、胶体磨、高压均质、高温瞬时灭菌、无菌冷灌装等步骤制成具有抗氧化和增进小肠运动功效的复合果蔬汁饮料。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种复合果蔬汁饮料及其制备方法。
背景技术
水果和蔬菜是我国人们主要消费的植物性农产品,在日常三餐中有着重要的地位。水果和蔬菜富含丰富的碳水化合物、矿物质、维生素、膳食纤维和黄酮、多酚、花色苷、果胶、精油等生物活性成分等,这些都是维持人体基本生命活动和调节机能必需的物质。当前研究表明,水果蔬菜具有抗氧化、调节血脂、抗癌及促进肠胃蠕动等功能。因此发展水果和蔬菜深加工产品对于提高人们健康和生活品质具有非常重要的作用。
果蔬汁饮料是以果蔬汁、水、白砂糖、有机酸等为主要原料,经过榨汁、混合调配、胶体磨、均质、灭菌等加工单元操作而制成的。当前水果与蔬菜也主要是加工成果蔬汁饮料,产品非常丰富,食用方便,口感较好,受到了广大人们的喜爱。但随着人们生活水平的不断提高和社会的快速发展,广大消费者已经不能满足市场上的配料单一、营养单一、口感风味欠缺的果蔬汁饮料,同时也对果蔬汁饮料所含的生物活性成分含量和保健功能提出了更高的要求。
复合果蔬汁饮料由不低于两种的水果和蔬菜制成,配料丰富,口感风味较好,且含有多种营养成分和生物活性物质,营养价值和保健功能也比单一的果蔬汁饮料高。中国专利公开号CN105724997A公开的“一种草莓复合果蔬汁的生产方法”将草莓浆料、嫩秋葵浆料、莼菜浆料、纯净水、浓缩梨汁、低聚异麦芽糖等混合均匀,后经过灌装、封罐、灭菌等工序制备出口感和营养价值高的果蔬汁饮料。中国专利公开号CN103054113A公开的“一种具有降血糖功效的复合果蔬汁饮料”将仙人掌果汁、癫葡萄汁、苦瓜汁、南瓜汁、芦荟和番石榴混合汁、木糖醇、蜂蜜等混合均匀后制备出复合果蔬汁饮料。中国专利CN104473261A公开的“一种天然果蔬复合饮料”将甘蔗汁、黄瓜汁、芹菜汁、南瓜汁、秋葵汁、香蕉汁和蜂蜜等混合均匀后制备出可缓解抑郁症的复合果蔬汁饮料。水果和蔬菜种类丰富多样,不同种类的水果和蔬菜搭配可以获得不同的口感风味和营养保健价值。
其中伴随这就业压力的增大,社会上出现了更多的亚健康疾病,则可以针对饮食不规律、经常熬夜和不运动所导致的衰老、肠胃蠕动能力下降的人群,开发出口感风味较好、营养保健价值较高的复合果蔬汁意义重大。
发明内容
为克服上述技术中全部或部分的缺陷,本发明提出一种复合果蔬汁饮料及其制备方法,是通过如下技术方案实现的。
一种复合果蔬汁饮料,原材料按照重量份数包括芒果20~40份、梨10~50份、香蕉30~60份、蓝莓10~30份、枸杞10~40份、树莓20~50份、桑葚15~45份、胡萝卜20~60份、木瓜5~30份、芦笋5~15份。
作为本发明一种复合果蔬汁饮料的进一步改进,按照重量份数,原材料还包括龙眼5~20份、番茄10~30份、火龙果10~30份、草莓20~40份、猕猴桃10~50份、西兰花5~20份、红枣10~30份、椰子20~40份、山楂5~30份、杨桃10~50份。
作为本发明一种复合果蔬汁饮料的进一步改进,按照重量份数,原材料还包括芹菜5~20份、黄花菜10~20份、乌梅5~20份、枇杷10~30份、刺梨10~20份、金桔5~30份、石榴10~40份、蔓越莓20~40份、沙棘5~20份、甜橙10~30份、蜜桔5~20份、柠檬10~30份、蜜柚10~40份、苹果5~30份、南瓜20~40份、冬枣10~30份。
作为本发明一种复合果蔬汁饮料的进一步改进,原材料中还添加有辅料,所述辅料按照重量份数包括甜味剂50~100份、抗性糊精5~15份、有机酸1~5份、纯净水200~300份。
作为本发明一种复合果蔬汁饮料的进一步改进,所述甜味剂为白砂糖、麦芽糖、葡萄糖、三氯蔗糖、甜菊糖苷、麦芽糖醇、赤藓糖醇、山梨糖醇、低聚果糖、低聚木糖、低聚麦芽糖、低聚异麦芽糖中的一种;所述有机酸为柠檬酸、苹果酸、酒石酸、乳酸中的一种。
一种复合果蔬汁饮料的制备方法,包括以下步骤:
步骤一、准备原材料,所述原材料包括按照重量份数的芒果20~40份、梨10~50份、香蕉30~60份、蓝莓10~30份、枸杞10~40份、树莓20~50份、桑葚15~45份、胡萝卜20~60份、木瓜5~30份、芦笋5~15份;
步骤二、准备辅料,所述辅料包括按照重量份数的甜味剂50~100份、抗性糊精5~15份、有机酸1~5份、纯净水200~300份;
步骤三、将所准备好的原材料中去除不可食用的部分,洗净并晾干;
步骤四、将洗净晾干的水果与蔬菜混合在一起,并进行打浆,制备成复合原浆;
步骤五、将准备好的辅料加入到所制备的复合原浆并混合均匀,然后通过胶体磨机处理5~8min,再通过高压均质机在40MPa下高压均质5~10min,高压均质两次,得到复合果蔬汁饮料半成品;
步骤六、将所制备的复合果蔬汁饮料半成品先在125~135℃,10~40s标准下进行超高温瞬时灭菌,再进行低温无菌灌装,最终得到复合果蔬汁饮料成品。
作为本发明一种复合果蔬汁饮料的制备方法的进一步改进,用步骤七代替步骤六,所述步骤七对复合果蔬汁饮料半成品先进行加热灭菌和接种发酵,再进行超高温瞬时灭菌,最后无菌冷灌装成最终的复合果蔬汁发酵饮料成品。
作为本发明一种复合果蔬汁饮料的制备方法的进一步改进,所述步骤七中接种发酵的菌种为保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、植物乳杆菌等的一种。
作为本发明一种复合果蔬汁饮料的制备方法的进一步改进,用步骤八替代步骤六,所述步骤八直接将所制备的复合果蔬汁饮料半成品通过喷雾干燥机进行喷雾干燥,最后喷雾干燥成复合果蔬汁固体饮料并进行封装。
作为本发明一种复合果蔬汁饮料的制备方法的进一步改进,所述步骤八中对复合果蔬汁饮料半成品喷雾干燥前,进行加热灭菌和接种发酵,最后制成复合果蔬汁发酵固体饮料。
该发明一种复合果蔬汁饮料及其制备方法的有益效果;
(1)该复合果蔬汁饮料采用10种以上的新鲜水果和蔬菜为原料,配方科学合理,且含有部分“药食同源”的原料,所制作的复合果蔬汁饮料色泽丰富、口感厚实、风味浓郁、糖酸比适宜、体系稳定性较好,富含维生素C、膳食纤维、黄酮、多酚等活性物质,具有抗氧化和增进小肠运动的功效;
(2)该复合果蔬汁饮料的制备方法,具有工艺简单,制作成本较低,能够适用于大规模的生产。
具体实施方式
以下结合实施例和实验例对本发明作进一步的阐述,所述的实施例和实验例仅为本发明一部分的实施例和实验例,这些实施例和实验例仅用于解释本发明,对本发明的范围并不构成任何限制。
实施例1
按以下重量份称取原材料和辅料:芒果22份、梨15份、香蕉55份、蓝莓10份、枸杞35份、树莓30份、桑葚44份、胡萝卜55份、木瓜6份、芦笋10份、龙眼18份、番茄25份、火龙果22份、草莓28份、猕猴桃12份、西兰花14份、红枣20份、椰子35份、山楂8份、杨桃20份、芹菜9份、黄花菜16份、乌梅8份、枇杷12份、刺梨19份、金桔8份、石榴18份、蔓越莓35份、沙棘8份、甜橙17份、蜜桔15份、柠檬15份、蜜柚25份、苹果10份、南瓜38份、冬枣12份、低聚果糖90份、抗性糊精12份、柠檬酸2份、纯净水240份。
将上述重量份的水果与蔬菜去除不可食用的部分(皮、籽、核),洗净、晾干后混合打浆,制备成复合原浆;然后将复合原浆与甜味剂、抗性糊精、有机酸、纯净水混合均匀,胶体磨处理5min后,再于40MPa下高压均质6min,均质两次,得复合果蔬汁饮料半成品;将上述复合果蔬汁饮料半成品采用超高温瞬时灭菌(125℃,12s)并低温无菌灌装成最终的复合果蔬汁饮料成品,口感风味均较好,稳定性也较好。
实施例2
按以下重量份称取原材料和辅料:芒果30份、梨36份、香蕉40份、蓝莓20份、枸杞30份、树莓20份、桑葚35份、胡萝卜25份、木瓜20份、芦笋12份、龙眼16份、番茄16份、火龙果28份、草莓30份、猕猴桃30份、西兰花17份、红枣16份、椰子22份、山楂10份、杨桃30份、芹菜10份、黄花菜15份、乌梅17份、枇杷15份、刺梨12份、金桔10份、石榴20份、蔓越莓30份、沙棘10份、甜橙19份、蜜桔9份、柠檬19份、蜜柚30份、苹果15份、南瓜25份、冬枣15份、麦芽糖醇80份、抗性糊精8份、苹果酸3份、纯净水260份。
将上述重量份水果与蔬菜去除不可食用的部分,洗净、晾干后混合打浆,制备成复合原浆;然后将复合原浆与甜味剂、抗性糊精、有机酸、纯净水混合均匀,胶体磨处理6min后,再于40MPa下高压均质7min,均质两次,得复合果蔬汁饮料半成品;将上述复合果蔬汁饮料半成品采用超高温瞬时灭菌(128℃,15s)并低温无菌灌装成最终的复合果蔬汁饮料成品,口感风味均较好,稳定性也较好。
实施例3
按以下重量份称取原材料和辅料:芒果35份、梨45份、香蕉35份、蓝莓25份、枸杞20份、树莓25份、桑葚20份、胡萝卜30份、木瓜25份、芦笋14份、龙眼8份、番茄12份、火龙果16份、草莓34份、猕猴桃44份、西兰花8份、红枣28份、椰子27份、山楂22份、杨桃45份、芹菜15份、黄花菜12份、乌梅18份、枇杷18份、刺梨16份、金桔12份、石榴35份、蔓越莓22份、沙棘12份、甜橙25份、蜜桔8份、柠檬25份、蜜柚35份、苹果25份、南瓜30份、冬枣25份、低聚异麦芽糖60份、抗性糊精10份、乳酸4份、纯净水280份。
将上述重量份的水果与蔬菜去除不可食用的部分,洗净、晾干后混合打浆,制备成复合原浆;然后将复合原浆与甜味剂、抗性糊精、有机酸、纯净水混合均匀,胶体磨处理7min后,再于40MPa下高压均质8min,均质两次,得复合果蔬汁饮料半成品;将上述复合果蔬汁饮料半成品采用超高温瞬时灭菌(130℃,25s)并低温无菌灌装成最终的复合果蔬汁饮料成品,口感风味均较好,稳定性也较好。
其中上述的实施例一、实施例二、实施例三中,在最后对复合果蔬汁饮料半成品进行处理时,可以直接通过喷雾干燥机进行喷雾干燥处理得到复合果蔬汁固体饮料;或者对复合果蔬汁饮料半成品先进行加热灭菌和接种发酵,再通过喷雾干燥机进行喷雾干燥处理得到复合果蔬汁发酵固体饮料。
亦或者上述的实施例一、实施例二、实施例三中,在最后对复合果蔬汁饮料半成品进行处理时,先进行加热灭菌和接种发酵,再对复合果蔬汁饮料半成品进行超高温瞬时灭菌,最后采用无菌冷灌装技术装成最终的复合果蔬汁发酵饮料成品。
而所述的接种发酵的菌种为保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、植物乳杆菌等的一种或几种组合。
实验例1
按以下重量份称取原材料和辅料:芒果40份、梨10份、香蕉59份、蓝莓15份、枸杞10份、树莓50份、桑葚16份、胡萝卜20份、木瓜30份、芦笋6份、龙眼20份、番茄10份、火龙果10份、草莓40份、猕猴桃10份、西兰花20份、红枣12份、椰子35份、山楂6份、杨桃45份、芹菜6份、黄花菜11份、乌梅8份、枇杷13份、刺梨20份、金桔30份、石榴40份、蔓越莓38份、沙棘20份、甜橙29份、蜜桔20份、柠檬30份、蜜柚10份、苹果8份、南瓜22份、冬枣11份、赤藓糖醇88份、抗性糊精10份、酒石酸2份、纯净水230份。
将上述重量份的水果与蔬菜去除不可食用的部分,洗净、晾干后混合打浆,制备成复合原浆;然后将复合原浆与甜味剂、抗性糊精、有机酸、纯净水混合均匀,胶体磨处理8min后,再于40MPa下高压均质9min,均质两次,得复合果蔬汁饮料半成品;将上述复合果蔬汁饮料半成品采用超高温瞬时灭菌(130℃,35s)并低温无菌灌装成最终的复合果蔬汁饮料成品,后制成相应浓度(10g/100mL、50g/100mL、80g/100mL)的复合果蔬汁饮料样品备用。
体外抗氧化能力的测定:
DPPH自由基清除率的测定:配置2mL 0.2μmol/L DPPH溶液,与2mL复合果蔬汁饮料混合,在黑暗条件下静置30min后与517nm处测定吸光度值,每个样品重复3次,以蒸馏水作为对照,取平均值,DPPH自由基清除率=(样品组吸光度—对照组吸光度)/对照组吸光度;超氧阴离子自由基清除率测定:采用100mmol/LPBS分别配制300μmol/LNBT,936μmol/LNADH、120μmol/LPMS,后取上述试剂各50μL加入96孔板,再加入50μL复合果蔬汁饮料。混匀后室温静置5min于560nm处检测吸光度,以蒸馏水作为对照,取平均值,超氧阴离子自由基清除率=(样品组吸光度—对照组吸光度)/对照组吸光度。结果见表1。
本发明的复合果蔬汁饮料清除DPPH自由基和超氧阴离子自由基效果较好,随着饮料浓度的增大,清除自由基能力越强,表现出复合果蔬汁具有较好的体外抗氧化能力。
表1本发明的复合果蔬汁饮料清除自由基率
实验例2
健康昆明小鼠60只,雌雄各一半,体重均为30g左右,动物随机分成4组,即对照组、本发明的不同剂量的复合果蔬汁饮料(10g/100mL、50g/100mL、80g/100mL),每组15只。本发明的不同剂量的复合果蔬汁饮料同上实验例1,各组灌胃给小鼠,小鼠食用量为10mL,以蒸馏水作为对照。
实验前各组小鼠禁食,实验时按不同组别先灌胃给小鼠,1h后均灌胃给5%的活性炭混悬液(以10%的阿拉伯胶配制)0.3mL,2h后处死动物并取出小肠,后测量炭末推进距离(幽门到炭末前移的前端的距离)和小肠总长,后计算炭末推进百分率:炭末推进百分率=炭末推进距离/小肠总长。结果见表2。
表2本发明的复合果蔬汁饮料对小鼠小肠炭末推进率的影响
注:**代表与对照组差异极显著(P<0.01)
表2表面本发明的复合果蔬汁饮料对小鼠小肠炭末推进率的影响较大,三个剂量组与对照组比较显著性差异(P<0.01),此结果说明本发明的复合果蔬汁饮料能够增强小肠中炭末推进,表面本发明的复合果蔬汁饮料具有较好的增进小肠运动的作用。
其以上所述,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,虽然本发明已以较佳实施例揭露如上,然而并非用以限定本发明,任何熟悉本专业的技术人员,在不脱离本发明技术方案范围内,当可利用上述揭示的技术内容作出些许更动或修饰为等同变化的等效实施例,但凡是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简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (10)
1.一种复合果蔬汁饮料,其特征在于,原材料按照重量份数包括芒果20~40份、梨10~50份、香蕉30~60份、蓝莓10~30份、枸杞10~40份、树莓20~50份、桑葚15~45份、胡萝卜20~60份、木瓜5~30份、芦笋5~15份。
2.根据权利要求1所述一种复合果蔬汁饮料,其特征在于,按照重量份数,原材料还包括龙眼5~20份、番茄10~30份、火龙果10~30份、草莓20~40份、猕猴桃10~50份、西兰花5~20份、红枣10~30份、椰子20~40份、山楂5~30份、杨桃10~50份。
3.根据权利要求2所述一种复合果蔬汁饮料,其特征在于,按照重量份数,原材料还包括芹菜5~20份、黄花菜10~20份、乌梅5~20份、枇杷10~30份、刺梨10~20份、金桔5~30份、石榴10~40份、蔓越莓20~40份、沙棘5~20份、甜橙10~30份、蜜桔5~20份、柠檬10~30份、蜜柚10~40份、苹果5~30份、南瓜20~40份、冬枣10~30份。
4.根据权利要求1所述一种复合果蔬汁饮料,其特征在于,原材料中还添加有辅料,所述辅料按照重量份数包括甜味剂50~100份、抗性糊精5~15份、有机酸1~5份、纯净水200~300份。
5.根据权利要求1所述一种复合果蔬汁饮料,其特征在于,所述甜味剂为白砂糖、麦芽糖、葡萄糖、三氯蔗糖、甜菊糖苷、麦芽糖醇、赤藓糖醇、山梨糖醇、低聚果糖、低聚木糖、低聚麦芽糖、低聚异麦芽糖中的一种;所述有机酸为柠檬酸、苹果酸、酒石酸、乳酸中的一种。
6.一种复合果蔬汁饮料的制备方法,其特征在于,包括以下步骤:
步骤一、准备原材料,所述原材料包括按照重量份数的芒果20~40份、梨10~50份、香蕉30~60份、蓝莓10~30份、枸杞10~40份、树莓20~50份、桑葚15~45份、胡萝卜20~60份、木瓜5~30份、芦笋5~15份;
步骤二、准备辅料,所述辅料包括按照重量份数的甜味剂50~100份、抗性糊精5~15份、有机酸1~5份、纯净水200~300份;
步骤三、将所准备好的原材料中去除不可食用的部分,洗净并晾干;
步骤四、将洗净晾干的水果与蔬菜混合在一起,并进行打浆,制备成复合原浆;
步骤五、将准备好的辅料加入到所制备的复合原浆并混合均匀,然后通过胶体磨机处理5~8min,再通过高压均质机在40MPa下高压均质5~10min,高压均质两次,得到复合果蔬汁饮料半成品;
步骤六、将所制备的复合果蔬汁饮料半成品先在125~135℃,10~40s标准下进行超高温瞬时灭菌,再进行低温无菌灌装,最终得到复合果蔬汁饮料成品。
7.根据权利要求6所述的一种复合果蔬汁饮料的制备方法,其特征在于,用步骤七代替步骤六,所述步骤七对复合果蔬汁饮料半成品先进行加热灭菌和接种发酵,再进行超高温瞬时灭菌,最后无菌冷灌装成最终的复合果蔬汁发酵饮料成品。
8.根据权利要求7所述的一种复合果蔬汁饮料的制备方法,其特征在于,所述步骤七中接种发酵的菌种为保加利亚杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、植物乳杆菌中的一种。
9.根据权利要求6所述的一种复合果蔬汁饮料的制备方法,其特征在于,用步骤八替代步骤六,所述步骤八直接将所制备的复合果蔬汁饮料半成品通过喷雾干燥机进行喷雾干燥,最后喷雾干燥成复合果蔬汁固体饮料并进行封装。
10.根据权利要求9所述的一种复合果蔬汁饮料的制备方法,其特征在于,所述步骤八中对复合果蔬汁饮料半成品喷雾干燥前,进行加热灭菌和接种发酵,最后制成复合果蔬汁发酵固体饮料。
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