CN111227151A - 一种发芽藜麦饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种发芽藜麦饮料，按质量百分比由以下成分组成：发芽藜麦汁55～65％，乳清蛋白3～4％，低聚果糖10～12％，黄原胶0.02～0.04％，CMC‑Na0.04～0.06％，刺槐豆胶0.10～0.12％，蔗糖脂肪酸酯0.04～0.07％，蒸馏单硬脂酸甘油酯0.10～0.17％，饮用水16～29％。本发明还公开了一种发芽藜麦饮料的制备方法，包括藜麦精选，发芽，焙烤，糊化，酶解，调配，均质，灌装，灭菌等工艺步骤；本发明以藜麦为主要原料，经萌发和焙烤工艺处理，使多酚含量提高了147.88％，达到10.597mg/g；黄酮含量提高了297.19％，达到6.220mg/g；γ‑氨基丁酸含量提高了202.56％，达到87.50mg/100g；DPPH自由基清除率提高了50.53％，达到72.84％。通过酶解、均质等工艺处理，很好解决了藜麦饮料易出现分层、沉淀等问题。
Description
技术领域
本发明涉及饮用品领域，尤其涉及一种发芽藜麦饮料及其制备方法。
背景技术
藜麦是南美安第斯山脉地区最古老的粮食作物之一。虽然大多数藜麦仍在南美栽培，但已引入欧洲，亚洲的多个国家。藜麦作为我国引进粮食作物，种植面积和产量逐年提高。2015年我国藜麦行业种植面积2854公顷，行业产量约6850吨。同比2014年的5440吨增长了25.9％。藜麦营养价值极高，是联合国粮农组织推荐的唯一单体植物即可满足人体基本营养需求的完美全营养食品，被列为全球十大健康营养食品之一。
随着生活水平的提高，我国人民的膳食结构发生了巨大变化，动物性食物消费比例明显提高。此外由于生活压力的提高、以及环境污染等因素，导致了一系列慢性疾病的发病率也在逐渐提高，人们对健康食品的需要急剧增加。近几年谷物饮料作为牛乳的替代品逐渐走进公众视野，因取材来源广泛，绿色，健康又营养以及避免过敏和乳糖不耐症等特点受到广大消费者的欢迎。藜麦与小麦、大米等谷物不同，不含有各类麸质成分，可供麸质不耐人群食用。而且藜麦谷物的总蛋白质约为9-18％，氨基酸组成均衡，富含多种维生素和矿物质以及多酚、黄酮等活性成分。因此，开发以藜麦为原料的谷物饮料，不仅能够满足人们对于营养均衡的追求，并且食用方便，符合现代人对健康食品的需求。
目前我国对藜麦食品的开发尚处于起步阶段，深加工产品极少。本发明以藜麦为原料，经发芽，焙烤，酶解，调配，均质，灌装，灭菌等处理，制备一种发芽藜麦饮料。该制备方法可大幅度提高多酚、黄酮、γ-氨基丁酸含量以及抗氧化活性、并解决了发芽藜麦饮料易出现的沉淀、分层现象等问题，具有很高的应用价值。
发明内容
本发明的目的在于提供一种活性成分多酚，黄酮、γ-氨基丁酸含量高，具有抗氧化活性，稳定性、色泽、风味组织状态良好的发芽藜麦饮料及其制备方法。
为实现上述目的，本发明提供一种发芽藜麦饮料。按质量百分比由以下成分组成：
发芽藜麦汁55～65％，乳清蛋白3～4％，低聚果糖10～12％，黄原胶0.02～0.04％，CMC-Na0.04～0.06％,刺槐豆胶0.10～0.12％，蔗糖脂肪酸酯0.04～0.07％，蒸馏单硬脂酸甘油酯0.10～0.17％，饮用水16～29％。
所述的发芽藜麦汁制备方法：将依次经过精选、浸泡、发芽、焙烤、糊化、酶解处理后得到发芽藜麦汁。
上述发芽藜麦饮料的制备方法，包括以下步骤：
1)制备新鲜发芽藜麦：挑选颗粒完整，饱满的藜麦进行发芽处理。将种子浸泡在2～3％的次氯酸钠溶液中5min进行表面消毒，用去离子水冲洗至pH为中性时浸泡2h后。将藜麦置于20～25℃的培养箱中发芽，发芽过程中每隔6～8h用去离子水喷洒一次，连续发芽3～4天。
2)藜麦焙烤：将步骤1)所制得的发芽藜麦焙烤处理，焙烤温度为120～160℃，时间为30～50min。
3)将步骤2)制得的焙烤发芽藜麦粉碎过筛后，按照1：(10～15)的比例与去离子水混合，于80～90℃糊化30min。将糊化后藜麦汁置于60～65℃的酶解罐中，加入α-淀粉酶(2.05～3.1mg/g干藜麦)，液化酶解35～45min，再加入葡萄糖淀粉酶(1.05～1.3mg/g干藜麦)糖化酶解50～70min。90℃灭酶后，冷却至温度50～55℃加入碱性蛋白酶(5.4～15.7mg/g干藜麦)，保温酶解3～4h得到发芽藜麦汁。
4)调配：按上述规定的量将乳清蛋白，低聚果糖用水溶解后与步骤3)制得的发芽藜麦汁混合，再加入乳化剂和增稠剂。
5)均质、灌装、灭菌：将调配好的发芽藜麦汁加入到高压均质机中进行均质，均质压力为30～50MPa，均质2～3次。经灌装、灭菌后得到发芽藜麦饮料。
在步骤4)中所述的增稠剂为黄原胶0.02～0.04％，CMC-Na 0.04～0.06％,刺槐豆胶0.10～0.12％，乳化剂为蔗糖脂肪酸酯0.04～0.07％，蒸馏单硬脂酸甘油酯0.10～0.17％。
在步骤5)中所说的灭菌温度为121℃，时间15～20min。
与现有技术相比，采用了上述技术方案，本发明的有益成果：
1)本发明制备的发芽藜麦饮料，以藜麦为主要原料，经过萌发，焙烤工艺增加藜麦的多酚,黄酮,γ-氨基丁酸等活性成分，提高抗氧化活性，且在保留藜麦特有风味的同时增加了焙烤的香味。
2)本产品用淀粉酶和蛋白酶酶解藜麦汁。不仅可以解决饮品在贮藏过程中会发生的不同程度的蛋白质聚集、淀粉沉淀的问题，且酶解后产生的小分子物质更有利于人体吸收。
3)添加了黄原胶、CMC-Na、刺槐豆胶三种增稠剂剂，以及蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯组成的乳化剂，提高了发芽藜麦饮料的稳定性。
综上所述，该产品不仅含有丰富的营养成分，经萌发和焙烤工艺，多酚、黄酮、γ-氨基丁酸含量分别为10.597mg/g，6.220mg/g,87.50mg/100g较原藜麦分别增加147.88％，297.19％,202.56％。DPPH自由基清除率为72.84％，增加了50.53％。产品稳定性良好，风味独特，色泽优良。符合人们追求的绿色、健康、天然的消费理念，具有良好的市场前景。
附图说明
图1为本发明一实施例提供的一种发芽藜麦饮料及其制备方法的流程图。
具体实施方式
下面结合附图对本发明提供的发芽藜麦饮料制备方法做进一步详细描述。
以下为具体实施步骤：
一种发芽藜麦饮料，按质量百分比由以下成分组成：
发芽藜麦汁60％，乳清蛋白3％，低聚果糖12％，黄原胶0.02％，CMC-Na 0.06％,刺槐豆胶0.12％，蔗糖脂肪酸酯0.05％，蒸馏单硬脂酸甘油酯0.15％，饮用水25％。
上述发芽藜麦饮料的制备方法包括以下步骤：
1)制备新鲜发芽藜麦：挑选颗粒完整，饱满的藜麦进行发芽处理。将种子浸泡在2.5％的次氯酸钠溶液中5min进行表面消毒，用去离子水冲洗至pH为中性时浸泡2h后。将藜麦置于23℃的培养箱中发芽，发芽过程中每隔8h用去离子水喷洒一次，连续发芽3天。
2)藜麦焙烤：将步骤1)所制得的发芽藜麦焙烤处理，焙烤温度为140℃，时间为50min。
3)将步骤2)制得的焙烤发芽藜麦粉碎过筛后，按照1：15的比例与去离子水混合在90℃糊化30min。将糊化后发芽藜麦汁置于60～65℃的酶解罐中，加入α-淀粉酶(2.05～3.1mg/g干藜麦)液化酶解35～45min，再加入葡萄糖淀粉酶(1.05～1.3mg/g干藜麦)糖化酶解50～70min。90℃灭酶后，冷却至在温度55℃加入碱性蛋白酶(5.4～15.7mg/g干藜麦)，保温酶解3～4h得到发芽藜麦汁。
4)调配：按上述规定的量将乳清蛋白，低聚果糖用水溶解后与步骤3)制得的发芽藜麦汁混合，再加入黄原胶，CMC-Na，刺槐豆胶，蔗糖脂肪酸酯，蒸馏单硬脂酸甘油酯。
5)均质、灌装、灭菌：将调配好的发芽藜麦饮料加入到高压均质机中进行均质，均质压力为40MPa，均质2次。灌装后，经121℃杀菌15min后得到发芽藜麦饮料。
上述实施例中，藜麦经萌发和焙烤工艺，多酚、黄酮、γ-氨基丁酸含量分别为10.597mg/g，6.220mg/g,87.50mg/100g较原藜麦分别增加147.88％，297.19％,202.56％。DPPH自由基清除率为72.84％，增加了50.53％。
以上所述仅为本发明的较佳实施例，并不用于限制本发明。在不脱离本发明思想的前提下可对其技术方案做出各种改变和修改，但都属于本发明的保护范围。
Claims (5)
1.一种发芽藜麦饮料，其特征在于，按质量百分比由以下成分组成：发芽藜麦汁55～65％，乳清蛋白3～4％，低聚果糖10～12％，黄原胶0.02～0.04％，CMC-Na0.04～0.06％,刺槐豆胶0.10～0.12％，蔗糖脂肪酸酯0.04～0.07％，蒸馏单硬脂酸甘油酯0.10～0.17％，饮用水16～29％。
2.根据权利要求1所述的发芽藜麦饮料，其特征在于，其中所述发芽藜麦汁的制备方法：将依次经过精选、浸泡、发芽、焙烤、糊化、酶解处理后得到发芽藜麦汁。
3.一种如权利要求1-2任意一项所述的发芽藜麦饮料的制备方法，其特征在于，包括以下步骤：
1)挑选颗粒完整，饱满的藜麦进行发芽处理；将藜麦种子浸泡在2～3％的次氯酸钠溶液中5min进行表面消毒，用去离子水冲洗至pH为中性时浸泡2h后；将藜麦置于20～25℃的培养箱中发芽，发芽过程中每隔6～8h用去离子水喷洒一次，连续发芽3～4天；
2)将步骤1)所制得的发芽藜麦焙烤处理，焙烤温度为120～160℃，时间为30～50min；
3)将步骤2)制得的焙烤发芽藜麦粉碎过筛后，按照1：(10～15)的比例与去离子水混合，于80～90℃糊化30min；将糊化后藜麦汁置于60～65℃的酶解罐中，加入α-淀粉酶(2.05～3.1mg/g干藜麦)，液化酶解35～45min，再加入葡萄糖淀粉酶(1.05～1.3mg/g干藜麦)糖化酶解50～70min；90℃灭酶后，冷却至温度50～55℃加入碱性蛋白酶(5.4～15.7mg/g干藜麦)，保温酶解3～4h得到发芽藜麦汁；
4)根据权利要求1的量将乳清蛋白，低聚果糖用水溶解后与步骤3)制得的发芽藜麦汁混合，再加入乳化剂、增稠剂；
5)将步骤4)调配好的料液加入到高压均质机中进行均质，均质压力为30～50MPa，均质2～3次，灌装、灭菌、冷却后得到发芽藜麦饮料。
4.根据权利要求3中的一种发芽藜麦饮料的制备方法，其特征在于，步骤4)中所说的增稠剂为黄原胶0.02～0.04％，CMC-Na0.04～0.06％,刺槐豆胶0.10～0.12％，乳化剂为蔗糖脂肪酸酯0.04～0.07％，蒸馏单硬脂酸甘油酯0.10～0.17％。
5.根据权利要求3中的一种发芽藜麦饮料的制备方法，其特征在于，步骤5)中所说的灭菌温度为121℃，时间15～20min。
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| KR102254560B1 (ko) * | 2020-12-08 | 2021-05-21 | (주)안온바이오 | 가바 함량이 증대된 맥문동 추출물 및 이를 포함하는 항염증용 조성물 |
| CN112970890A (zh) * | 2021-03-29 | 2021-06-18 | 浙江大好大食品有限公司 | 一种应用菊粉和低聚果糖生产的复合益生元茶浆及其制备工艺 |
| CN114938836A (zh) * | 2022-05-12 | 2022-08-26 | 上海应用技术大学 | 一种藜麦胚芽乳及其制备方法 |
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