CN111184167A - 一种无悬浮剂魔芋悬浮饮料的制备方法 - Google Patents
一种无悬浮剂魔芋悬浮饮料的制备方法 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
- A23L2/38—Other non-alcoholic beverages
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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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Abstract
本发明公开了一种无悬浮剂魔芋悬浮饮料的生产方法,该方法将魔芋粉、柠檬酸与碳酸氢钠按一定的比例混合于提前准备好的海藻酸钠溶液中形成有很多气泡的较粘稠的胶液,然后滴入一定浓度的氯化钙溶液中形成大小适中的凝珠,固化一段时间后用纯水冲洗并放入含气饮料液体中使其悬浮。该饮料的制作方法简单,制成的凝珠有弹性,饮料口感独特。
Description
技术领域
本发明涉及饮料加工领域,具体涉及一种不添加悬浮剂的魔芋悬浮饮料的生产方法。
背景技术
悬浮剂是悬浮饮料生产中常用的添加物,具有提高流体黏度,增加流体沉降阻力,降低饮料中固形物沉降速度的作用。悬浮剂多为胶体类物质,添加到饮料液体后,会造成饮料黏度的增加,影响饮料的清凉口感。
本发明的目的是发明一种无悬浮剂魔芋悬浮饮料的生产方法,饮料液体部分清凉爽口,悬浮凝胶颗粒饱满温润,让消费者在食用时可以充分感受两者间口感的冲突与差异,提升消费趣味。
另一方面,魔芋葡甘聚糖是一种优质的水溶性膳食纤维,具有膳食纤维的基本功效,可以增加肠道及胃内食物体积,增加饱腹感,促进肠胃蠕动,缓解便秘,促进肠道中的有害物质排出,改善肠道菌群,为益生菌的增殖提供能量和营养,具有减肥塑身、预防和治疗便秘等功能,具有广阔的市场前景。以魔芋葡甘聚糖为原料制作的高膳食纤维饮料是近年来备受市场青睐的一种保健饮料,但由于魔芋葡甘聚糖相对分子量较高,在饮料制备中的使用受到限制。且形成的悬浮液体稳定性较差,影响了消费者的可接受性,制约了其在食品工业的广泛应用。
因此,本发明的另一个目的是将魔芋制成水凝胶球,添加到饮料中制成悬浮饮料,同时调节魔芋水凝胶球的密度以提高其悬浮稳定性,填补了魔芋悬浮饮料的市场空白。
发明内容
本发明的目的在于提供一种无悬浮剂魔芋悬浮饮料的生产方法。本发明的特点在于不添加悬浮剂,饮料液体部分清凉爽口,悬浮凝胶颗粒饱满温润,让消费者在食用时可以充分感受两者间口感的冲突与差异,提升消费趣味;同时本发明将魔芋葡甘聚糖制作成水凝胶球,并加入含气液体饮料成分中,水凝胶球悬浮于液体上层,不仅增加了饮用者的膳食纤维摄入,同时提高了饮用时的咀嚼趣味性。
为达到上述目的,本发明提供的一种无悬浮剂魔芋悬浮饮料生产步骤如下:包括以下步骤:
s1.将魔芋粉、柠檬酸、碳酸氢钠添加至海藻酸钠溶液中充分混合;
s2.将混合液通过设定口径的管孔滴入到氯化钙溶液中形成凝胶颗粒;
s3.待所述凝胶颗粒在氯化钙溶液中充分凝固后滤出;
s4.将所述凝胶颗粒加入到含气饮料液体中。
进一步,步骤s2中,所述混合液中各组分的重量为:魔芋粉1-5份、海藻酸钠1-5份、柠檬酸0.5-2份、碳酸氢钠1-2份、水86-97.5份;所述氯化钙溶液的浓度为2-5%;
进一步,步骤s3中,所述悬浮颗粒在氯化钙溶液中的凝固时间为不低于0.5小时。
进一步,步骤s4中,所述含气饮料中的二氧化碳在20℃、标准大气压下的体积倍数不低于1倍。
进一步,步骤s4中,所述含气饮料可通过液体冲入二氧化碳制得或者通过微生物发酵制得。
进一步,所述魔芋粉可以选自普通魔芋粉、普通魔芋精粉、普通魔芋微粉、纯化魔芋粉、纯化魔芋精粉、纯化魔芋微粉中的一种或几种。
进一步,所述饮料可采用现制现售或装罐后销售;装罐密封后,采用巴氏灭菌,温度为85±5℃,时间为8-15min。
本发明的有益效果为:
1.现有技术中的悬浮饮料通常需要添加悬浮剂,利用悬浮剂增加流体沉降阻力,降低饮料中固形物沉降速度的从而才能使果粒悬浮于液相中,然而悬浮剂多为胶体类物质,添加到饮料液体后,会造成饮料黏度的增加,影响饮料的清凉口感;通过本发明的方法制作的无悬浮剂魔芋悬浮饮料,魔芋葡甘聚糖制作成水凝胶球能够悬浮于饮料液相中,由于无需添加悬浮剂,不增加饮料液相的粘度,使其口感清凉爽口,饮料中悬浮凝胶颗粒饱满温润,提升消费趣味。
2.通过本发明的方法制作的无悬浮剂魔芋悬浮饮料,液体部分不需要添加悬浮剂,而悬浮部分富含魔芋膳食纤维,可以补充普通消费者膳食纤维摄入量,更复合现代社会健康消费理念。
具体实施方式
下面根据具体实施例对本发明作进一步说明,以使本领域的技术人员可以更好的理解本发明并能予以实施,但所举实施例不作为对本发明的限定。
实施例1
步骤一:量取100mL水、2g海藻酸钠,将海藻酸钠加入加热到快要沸腾的水中,快速搅拌使之充分溶解,形成质地均匀的溶液。
步骤二:称取1g魔芋粉、接着加入0.38g柠檬酸和1g碳酸氢钠,搅拌均匀,静置,使反应产生的气泡与胶液融合并混均。
步骤三:配制3.5%的氯化钙溶液。
步骤四:用注射器吸取少量步骤二中制得的粘稠溶液,缓慢滴加到氯化钙溶液中,溶液中的海藻酸钠和钙离子反应形成凝胶,滴下的液滴形成凝胶球。
步骤五:将凝胶球在氯化钙溶液中固化一定时间后(一般为15-20min),过滤,用去离子水清洗2-3遍,保存备用。
步骤六:称取3g柠檬酸、1g碳酸氢钠、0.05g阿斯巴甜、3g白砂糖,加100ml水搅拌均匀,将制备好的凝珠颗粒加入液相,可以观察到凝珠悬浮在溶液中,最终制得现制现售的无悬浮剂悬浮饮料。
实施例2
步骤一:取魔芋精粉2份,海藻酸钠2份,柠檬酸3份,碳酸氢钠4份,加入89份水后充分搅拌,通过7mm的管孔,滴入5%氯化钙溶液中形成水凝胶球,并在氯化钙溶液中保存2小时,滤出漂洗3次即得悬浮凝胶颗粒。
步骤二:将悬浮颗粒加入常见的碳酸饮料成分中,如雪碧、可乐、芬达饮料中,即可发现悬浮现象,最终制得现制现售的无悬浮剂魔芋悬浮饮料。
实施例3
步骤一:取魔芋粉1份,海藻酸钠2份,柠檬酸2份,碳酸氢钠3份,加入92份水后充分搅拌,通过5mm的管孔,滴入5%氯化钙溶液中形成水凝胶球,并在氯化钙溶液中保存2小时,滤出漂洗3次即得魔芋水凝胶球。
步骤二:将柠檬酸2份、柠檬酸钠5份、山梨酸钾0.5份、木糖醇1份,三氯蔗糖0.1份,500份水,加热混合并冷却至60℃后,加入步骤一所述魔芋水凝胶球60份。
步骤三:装罐密封后,在85℃条件下巴氏杀菌10min。
实施例4
步骤一:取魔芋粉2份,海藻酸钠2份,柠檬酸3份,碳酸氢钠4份,加入89份水后充分搅拌,通过7mm的管孔,滴入5%氯化钙溶液中形成水凝胶球,并在氯化钙溶液中保存2小时,滤出漂洗3次即得魔芋水凝胶球。
步骤二:柠檬酸2份,山梨酸钾0.5份,柠檬酸钠4.5份,琼脂1份、蔗糖130份,羧甲基纤维素3份,水859份,加热混合融解并冷却至60℃后,加入步骤一所述魔芋水凝胶球140份。
步骤三:装罐密封后,在85℃条件下巴氏杀菌10min。
以上具体实施例的说明只是用于帮助理解本发明的方法及其核心思想。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以对本发明进行若干改进和修饰,这些改进和修饰也落入本发明权利要求的保护范围内。
Claims (7)
1.一种无悬浮剂魔芋悬浮饮料的生产方法,其特征在于,包括以下步骤:
s1.将魔芋粉、柠檬酸、碳酸氢钠添加至海藻酸钠溶液中充分混合;
s2.将混合液通过设定口径的管孔滴入到氯化钙溶液中形成凝胶颗粒;
s3.待所述凝胶颗粒在氯化钙溶液中充分凝固后滤出;
s4.将所述凝胶颗粒加入到含气饮料液体中。
2.根据权利要求1所述的无悬浮剂悬浮饮料的生产方法,其特征在于:步骤s2中,所述混合液中各组分的重量为:魔芋粉1-5份、海藻酸钠1-5份、柠檬酸0.5-2份、碳酸氢钠1-2份、水86-97.5份;所述氯化钙溶液的浓度为2-5%。
3.根据权利要求1所述的无悬浮剂悬浮饮料的生产方法,其特征在于:步骤s3中,所述悬浮颗粒在氯化钙溶液中的凝固时间为不低于0.5小时。
4.根据权利要求1所述的无悬浮剂悬浮饮料的生产方法,其特征在于:步骤s4中,所述饮料中的二氧化碳在20℃、标准大气压下的体积倍数不低于1倍。
5.根据权利要求1所述的无悬浮剂悬浮饮料的生产方法,其特征在于:步骤s4中,所述含气饮料可通过液体冲入二氧化碳制得或者通过微生物发酵制得。
6.根据权利要求1所述的无悬浮剂悬浮饮料的生产方法,其特征在于:所述魔芋粉可以选自普通魔芋粉、普通魔芋精粉、普通魔芋微粉、纯化魔芋粉、纯化魔芋精粉、纯化魔芋微粉中的一种或几种。
7.根据权利要求1所述的无悬浮剂悬浮饮料的生产方法,其特征在于:所述饮料可采用现制现售或装罐后销售;装罐密封后,采用巴氏灭菌,温度为85±5℃,时间为8-15min。
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