CN111543530A - 一种低热量的罗汉果甜茶轻饮的制备方法 - Google Patents
一种低热量的罗汉果甜茶轻饮的制备方法 Download PDFInfo
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- CN111543530A CN111543530A CN202010574201.8A CN202010574201A CN111543530A CN 111543530 A CN111543530 A CN 111543530A CN 202010574201 A CN202010574201 A CN 202010574201A CN 111543530 A CN111543530 A CN 111543530A
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Abstract
本发明提供了一种低热量的罗汉果甜茶轻饮的制备方法,其特征在于,包括以下步骤:(1)斩碎,(2)发酵,(3)固液分离,(4)超滤,5)酶解,(6)纳滤,(7)浓缩,(8)冷藏,(9)复配,(10)干燥,(11)粉碎过筛得到低热量的罗汉果甜茶轻饮。在步骤(2)的发酵过程中,使用选自蛋白胨、磷酸二氢钾、泛酸、维生素C的组合物的发酵助剂和选自根霉菌、木霉菌、酵母菌、纤维杆菌属、热纤梭菌组合的发酵剂。本发明通过特定的发酵工艺,对罗汉果和甜茶两种天然作物进行处理,在去除高热量的糖分和脂肪的同时,保留了罗汉果和甜茶中大部分的营养物质,味道丰富独特,口感醇正,气味清香怡人,富含多种营养物质,长期饮用对人体有益。
Description
技术领域
本发明涉及一种饮料食品领域,具体涉及一种低热量的罗汉果甜茶轻饮及其制备方法。
背景技术
罗汉果特产于广西的一种葫芦科藤本植物,具有清热解毒,止咳化痰的功效,可用于治高血压等症。罗汉果含甜味物质罗汉果甜苷(主要组分是甜苷V),是三萜类葡萄糖糖苷,食用安全、甜度高、热量小等特征,甜度为蔗糖的260倍,热量仅为蔗糖的1/50,除了含有其特有的苷类物质以外,其干果中含有7.1-7.8%的蛋白质、果籽中27-33%的油脂类(角鲨烯、油酸、亚油酸),同时还含有大量的黄酮类(懈皮素和山奈酚等)、多糖、维生素及微量元素等物质,是一种非常适合制作饮料的水果。
甜茶是广西特有的甜味植物,在民间常作茶饮用,由于其叶片含有高甜度、低热值、安全的甜味成分,成为糖类理想的替代品,具有清热止渴、补肾、降血压、治疗糖尿病等功效。其含有约60%碳水化合物、1.8-12.6%的蛋白质及氨基酸、约1%的黄酮类物质、约8.9%的茶多酚、同时含有大量的叶绿素及少量的脂肪、多糖、维生素等物质。
营养过剩是当今社会存在的主要问题,“低糖”、“低脂”及“低热量”饮食越发适应现代人群消费潮流,罗汉果及甜茶可作为纯天然茶饮原料,其茶饮清新爽口且具有一定的生理功能,但是传统茶饮中由于工艺简单,未将其含有高热量的脂肪、淀粉及可消化糖类进行除去,直接导致茶饮的热量相对较高,直接影响了消费者的青睐。所以通过一定的工艺方法,将其制作的茶饮中高热量的脂肪、淀粉以及寡糖和单糖有效的除去,降低其热量值,同时保存罗汉果和甜茶纯天然风味及其活性物质,开发一款风味独特、低热量,同时富含功能性物质的罗汉果甜茶轻饮,非常适应未来健康饮食的发展趋势,也具有非常广阔的市场前景。
CN106804813A公开了一种刺梨饮料及其制备方法,是以刺梨汁、葛根汁、甜茶浓缩液、卡拉胶、魔芋胶、赤藓糖醇、甘草甜素、罗汉果甜苷及纯化水结果复配而得到,其各原料的果汁制作都只是结果简单的水提或者发酵浸提后浓缩制得,其含有大量的可消化糖及其脂肪,热量极高,同时,其涉及的罗汉果甜苷是罗汉果中的一种甜味物质,饮料中不含罗汉果其他非营养性或功能性的物质。
CN108125082一种止咳润肺饮料,是以罗汉果、甜茶、雪梨肉等配伍而成,其甜茶处理方式为甜茶加入香豆素后超声辅助提取微滤后即得浓缩液,其罗汉果是与其他譬如雪梨肉、柚子肉等原料经过破碎、熬煮、复配后均质灭菌即得。该工艺对高糖高脂原料(雪梨肉、冰糖及罗汉果籽等)在提取之后未进行深度处理,直接导致饮料热量较高,不符合现代低卡健康饮食发展趋势。且该工艺将罗汉果籽进行了破碎,其果籽中的苦味物质会释放出来而直接导致饮料味苦。
CN105248771公开了一种甜茶饮品,是以甜茶、罗汉果、蜂蜜、金银花等为原料,混合后经过粉碎、沸水提取、过滤、调配、定容后制得。该工艺的罗汉果果籽也被粉碎处理,其果籽中的苦味物质会释放出来而直接影响口感,此外该原料富含大量的可消化糖,脂肪也为经过处理,导致该饮料的热量较高。
目前几乎所有涉及到罗汉果及甜茶的饮料或者组合物,对罗汉果和甜茶的处理方式只有两种,一是直接粉碎后热水浸提,该方法虽然提取率高,但是同时罗汉果籽中的苦味物质被大量释放出来而直接导致饮料味苦,同时籽仁中含有大量的脂肪,会直接提高饮料的脂肪含量。另一种处理方式即为将罗汉果和甜茶中的甜味物质提取纯化出来,比如罗汉果甜苷V和甜茶苷,然后将甜苷物质作为甜味剂加入到饮料中,罗汉果及甜茶绝大部分自身原生态的其他物质都被除去了。再而这些罗汉果及甜茶的饮料或组合物,都未对饮料中的可消化糖类及脂肪进行有效除去,甚至还加入诸如蔗糖、蜂蜜等高糖成分,这些因素都直接导致饮料热量相对较高,对营养过剩人群弊大于利。
发明内容
本发明所要解决的技术问题是,克服现有技术存在的上述缺陷,将具有独特风味和生理功效的罗汉果和甜茶为主要原料,通过发酵、除杂、降低热量和复配之后,制得一款的罗汉果甜茶轻饮,该轻饮具有罗汉果和甜茶风味,热量极低,而同时保留罗汉果和甜茶功能性成分,在复配过程中添加了微量元素和活性益生菌,赋予饮料更多的生理功能。该轻饮主要原料源自纯天然,整个加工工艺不涉及有毒有害化学试剂,是一种适合高血糖、高血脂、高血压及志于减肥等各类人员的健康饮品。该生产工艺都在温和的条件下进行,工艺过程可操作性强,成本低,不使用有毒有害化工溶剂,安全、绿色、环保,且生产成本低,适宜于工业化生产。
本发明解决其技术问题所采用的技术方案如下:一种低热量的罗汉果甜茶轻饮的制备方法,其特征在于,包括以下步骤:
(1)斩碎:将新鲜罗汉果破壳、揉碎得罗汉果浆,将新鲜甜茶叶直接斩碎甜茶叶浆;
(2)发酵:将斩碎的罗汉果浆及甜茶叶浆混合,加入水和发酵助剂,进行发酵;
(3)固液分离:将发酵液固液分离后,取清液;
(4)超滤:将步骤(3)的清液分别过超滤膜1和超滤膜2,超滤膜2截留液和透过液分别收集;
(5)酶解:步骤(4)透过液加入复合酶制剂,进行酶解,得酶解液;
(6)纳滤:将步骤(5)酶解液进行纳滤,收集截留液;
(7)浓缩:将步骤(4)截留液和步骤(6)截留液合并,浓缩;
(8)冷藏:将浓缩液置于低温冷藏静置,除去表面漂浮物;
(9)复配:将步骤(8)处理液加入营养调节剂,搅拌均衡;
(10)干燥:将复合物进行干燥。
(11)粉碎过筛:将干燥物粉碎、过筛,即得到低热量的罗汉果甜茶轻饮。
本发明所得到罗汉果甜茶轻饮为低热量,其中易被人体吸收而产生热量的糖类含量极低。即葡萄糖、果糖、半乳糖、麦芽糖、蔗糖及淀粉的总量≤1.0%。
所得到的罗汉果甜茶轻饮性状为粉状的冲泡式固体饮料,其溶解度好,携带和使用方便。
优选地,步骤(1)中,所述的罗汉果破壳、揉碎为仅限于将罗汉果外壳破碎、罗汉果果籽揉捏散开即可,罗汉果籽仁保持整粒完整性,籽仁分散但不破损。
罗汉果与甜茶进行破碎处理,目的是为了便于后续的发酵;同时破碎过程中保持罗汉果籽仁的完整性,是为了有效降低籽仁中的苦味物质的浸出而导致成品口感苦涩,罗汉果籽仁不破碎,还可以有效抑制脂肪的溶出,从而直接较少产品脂肪含量,降低热量。
步骤(1)中,所述的甜茶叶浆为直接组织捣碎机打碎即可。
步骤(1)中,所述的新鲜罗汉果与新鲜甜茶叶的混合比例为1:1-2,优选为1:1-1.4。
新鲜的罗汉果富含大量的水分及糖等发酵所需的应用物质,而甜茶相对而言水分及糖含量较少,故而将甜茶和罗汉果通过一定比例混合,即可基本达到发酵菌对营养物质的需求条件。发明人发现,将罗汉果与甜茶叶的混合比例调配在上述范围内,能够最为合理的充分利用罗汉果浆与甜茶叶浆两种自然资源,同时所得到的罗汉果甜茶轻饮口感最佳。罗汉果用量过少,不足以提供发酵所需的营养源,导致发酵效率不高,最终产品水溶性罗汉果膳食纤维含量低,而且最终产品中罗汉果特有的水果清香不够丰富,且甜茶苷及茶多酚含量相对过高而直接导致口感涩味过重;罗汉果用量过多,导致后续超滤膜的压力变大,易产生甜腻感,甚至可能由于罗汉果甜苷含量相对过高而产生后苦。
优选地,步骤(2)中,所述的水为纯净水,加水量为果浆重量的0.52倍。
发酵过程还需要培养基具有一定的流动性,故而加入一定量的水,可有效促使以罗汉果浆和甜茶浆为主要原料的培养基具有较好的流动性,且也便于搅拌,使发酵菌充分与物料接触。
优选地,步骤(2)中,所述的发酵助剂为蛋白胨、磷酸二氢钾、泛酸、维生素C的组合物,其质量比为5-10:0.1-0.4:0.1-0.3:0.5-0.7。
发酵助剂可以弥补发酵剂所需的营养物质,同时可以加速启动发酵,促进发酵菌快速形成种群优势,在提高发酵速率的同时防止物料霉变。
优选地,步骤(2)中,所述的发酵剂为根霉菌、木霉菌、酵母菌、纤维杆菌属、热纤梭菌中的一种或多种组合;优选为根霉菌、木霉菌、酵母菌的组合物;更为优选地,根霉菌、木霉菌、酵母菌的重量比为2-4:1-2:1-2。
在本发明的一个优选实施方式中,新鲜罗汉果,发酵剂,发酵助剂的用量质量比为100:4-6:1-2。
发酵剂一方面其微生物可以利用底物中的糖类进行代谢,直接降低糖的含量;同时经过糖代谢可以产生诸如醛类、脂类等风味物质,提高最终产品的口感;此外,发酵可以降解不溶性膳食纤维,如纤维素、半纤维素及果胶等,从而提高最终产品的水溶性膳食纤维的含量。
发明人预料不到地发现,通过将发酵剂和发酵助剂的用量以及种类进行筛选,最终罗汉果甜茶轻饮口感好,营养丰富,富含水溶性膳食纤维,便于人体吸收利用;发酵后其自然产生了有机酸等丰富的风味物质。一方面有机酸直接作为风味物质,会使得发酵液香气浓郁,芳香柔和;同时有机酸可以对甜味进行矫正,调整糖酸比,使得发酵液甜酸可口,清爽舒怡。产生的特殊的丰富味道,兼具罗汉果的水果清香味道和甜茶的甘甜味道,令人饮用后心旷神怡,清爽舒适。
步骤(3)中,所述的固液分离是以实现固体和液体分离为目的,实施方法包括但不限于板框压滤机、布袋式离心、滤网过滤、卧螺离心、蝶式离心或管式离心等中的一种或多种组合。
优选地,步骤(4)中,所述超滤膜1的截留分子量为500万-1000万Da,超滤膜2的截留分子量为10万-50万Da。
超滤是为了将大分子物质与小分子物质进行有效分离,在超滤膜2的过程中,诸如膳食纤维等可溶性大分子物质被截留,而含有大量消化的单糖、二糖及寡糖则透过膜进入透过液中。
优选地,步骤(5)中,所述的复合酶制剂是淀粉酶、乳糖酶、麦芽糖酶、蔗糖酶的组合物,优选地,组合物中各种酶的比例淀粉酶、乳糖酶、麦芽糖酶、蔗糖酶为1:0.1-0.5:0.1-0.5:0.10.8;复合酶制剂的添加量为步骤(4)透过液的0.1-2wt%。
透过液中加入淀粉酶可以将淀粉水解成麦芽糖、麦芽三糖及少量葡萄糖,进一步乳糖酶、麦芽糖酶、蔗糖酶则能针对性小分子的乳糖、麦芽糖及蔗糖等进行再次酶解成单糖。酶解的有益之处就在于后续可以通过纳滤将酶解之后的单糖与罗汉果甜苷和甜茶苷进行纳滤膜分离。
优选地,步骤(6)中,所述的纳滤为截留分子量为200-60Da。
优选地,步骤(7)中,浓缩为以除去水分为目的,浓缩至百利糖度为50-70brix。实施方法包括但不限于真空浓缩、刮板式浓缩或多效蒸发浓缩中的一种或多种组合。
优选地,步骤(8)中,所述的低温冷藏静置为温度0-10℃,静置时间≥12h,除去表面漂浮物为滤网过滤,滤网目数为200-400目。
静置同时降低温度是为了使浓缩液中脂肪粒的析出和液面凝聚,便于后续除去油脂。
优选地,步骤(9)中,所述的营养调节剂为微量元素、益生菌、冻干保护剂、柠檬酸中的至少一种,营养调节剂的添加量为固形物质量的0.01-0.1%。
所述微量元素为氨基酸螯合态微量元素,所述氨基酸为赖氨酸、色氨酸、苯丙氨酸、甲硫氨酸、苏氨酸、异亮氨酸、亮氨酸、缬氨酸中的一种或多种组合,所述微量元素为铁、锌、铜、锰、钙中的一种或多种组合。所述螯合态为氨基酸与微量元素是以络合或螯合形式结合。
所述益生菌为酵母菌、益生芽孢杆菌、丁酸梭菌、乳酸菌及双歧杆菌中的至少一种;所述冻干保护剂为甘油、谷氨酸、乳酸中的至少一种;所述其他物质为可以提高轻盈风味和保质期的物质,包括但不限于赤藓糖醇、果胶、花青素、维生素C、苯甲酸钠中的至少一种。
步骤(9)中,所述的搅拌是温度在2050℃。
步骤(10)中,所述的干燥为真空冷冻干燥,预冻温度为-40至-10℃、预冻时间为38h、升华干燥温度为-5至-30℃、升华干燥时间为1020h、解析干燥温度为30~60℃、时间为510h,真空度为-0.1MPa。
步骤(11)中,所述过筛为80200目。
本发明方法的原理是:
新鲜的罗汉果和甜茶,经过破碎后,在发酵助剂和发酵菌的作用下,将罗汉果不溶性膳食纤维分解成水溶性膳食纤维,同时在发酵过程中有其他醛类或脂类物质的生成,大大丰富了产品的风味,同时发酵可以直接代谢糖类,降低最终产品中可消化糖类物质的含量。发酵后的发酵液超滤,将富含大分子膳食纤维的截留液和富含罗汉果甜苷、甜茶苷及其小分子糖类物质透过液分开。其透过液经过酶解将淀粉及糖类再次降解成小分子的单糖物质,再经过纳滤,实现小分子糖通过膜而得到除去,从而实现最终产品可消化糖类物质的除去。产品中的脂肪是通过低温静置,使其脂肪颗粒汇聚在液面之上而得以除去。在得到经过脱脂除糖之后的浓缩液中,加入氨基酸螯合态微量元素、益生菌、柠檬酸及冻干保护剂等,在提高产品口感的同时,进一步提高产品的功能性,最后通过对活性物质破坏最小的冻干工艺进行干燥,粉碎过筛,即得脱脂除糖的低热量罗汉果甜茶轻饮。
本发明方法的有益效果如下:
(1)本发明将具有独特风味和生理功效的罗汉果和甜茶为主要原料,通过发酵、除杂、降低热量和复配之后,制得的罗汉果甜茶轻饮,该轻饮保留了受消费者欢迎的罗汉果丰富的水果清香风味和甜茶的清新甘甜风味,可被消化而产生的热量极低,同时保留罗汉果和甜茶功能性成分,在复配过程中添加了微量元素和活性益生菌,赋予饮料更多的生理功能。
(2)本发明所有工序都是温和条件下进行,对罗汉果及甜茶本身的天然活性成分破坏性极小,且绝度大多数的功能性营养成分得以保留,这是其他单纯复配的低热量饮料不具备的。
(3)本发明得到的产品中葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量≤1.0%,脂肪含量≤0.5%,水溶性膳食纤维含量≥70%,罗汉果甜苷V含量≥1.0%,甜茶苷含量≥2.5%。
(4)本发明通过对罗汉果和甜茶的用量配比,以及复配的发酵助剂和发酵剂的选择,一方面对罗汉果和甜茶做到了最大程度的综合利用,另一方面又使产品罗汉果甜茶轻饮的口感柔美,味道清香。特别是通过特定的发酵工艺后,产品兼具独特的罗汉果水果清香和甜茶茶多酚回甘鲜爽的风味。
(5)本发明得到的产品主要原料源自纯天然,整个加工工艺不涉及有毒有害化学试剂,是一种适合高血糖、高血脂、高血压及志于减肥等各类人群的健康饮品。
(6)该生产工艺都在条件温和的条件下进行,工艺过程可操作性强,成本低,不使用有毒有害化工溶剂,安全、绿色、环保,且生产成本低,适宜于工业化生产。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的罗汉果及甜茶都来源于湖南华诚生物资源股份有限公司;本发明实施例所使用的原料或化学试剂,如无特殊说明,均通过常规商业途径获得。
本发明实施例中,依据GB/T 5009.88-2008《食品中膳食纤维的测定》的方法对可溶性膳食纤维进行测定;依据GB 5009.8-2016《食品安全国家标准食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定》的方法对果糖、葡萄糖、蔗糖、麦芽糖、乳糖进行测定;依据GB/T5009.9-2008《食品中淀粉的测定》的方法对淀粉进行测定;依据GB188677-2016《食品安全国家标准食品添加剂罗汉果甜苷》对罗汉果甜苷V进行测定;依据高效液相色谱外标法检测甜茶苷的含量。
本发明实施例中所述“%”,如果没有特别说明,均指质量百分比。
实施例1
(1)斩碎:将50kg新鲜罗汉果破壳、揉碎的罗汉果果浆,注意果核不要破损,将50kg新鲜甜茶叶直接斩断打浆;
(2)发酵,将步骤(1)得到的罗汉果果浆和甜茶浆充分混合,加入150kg水、0.7kg发酵助剂(蛋白胨、磷酸二氢钾、泛酸、维生素C的组合物,其质量比为10:0.3:0.3:0.5)和2kg发酵剂(根霉菌、木霉菌、酵母菌的组合物,其质量比为3:2:1),开始发酵,发酵条件为30℃、发酵时间为24h。前12h为好氧发酵,即从发酵罐底部通入无菌空气,后12h为厌氧发酵,即将发酵罐密闭隔绝外界空气;发酵过程持续保持搅拌状态。
(3)固液分离:将发酵完毕的发酵液利用板框式压滤机固液分离,收集滤液;
(4)超滤:滤液依次过截留分子量为800万Da的超滤膜1和40万Da的超滤膜2,超滤2的滤液和截留液分别收集,其中超滤膜1的截留分子量大于超滤膜2;
(5)酶解:向超滤2的透过液中加入2.5kg酶制剂,搅拌状态下,在50℃降解5h;
(6)纳滤:将得到的酶解液过300Da纳滤膜,收集截留液;
(7)浓缩:将步骤(4)超滤2的截留液和步骤(6)的截留液合并,浓缩至54brix。
(8)冷藏:将浓缩液置于4℃,静置12h后,用滤网除去表面漂浮物;
(9)复配:向步骤(8)处理液中加入2g营养调节剂,营养调节剂为赖氨酸螯合锌、双歧杆菌、甘油、柠檬酸的组合物,其质量比例为1:6:1:3,
(10)干燥:将复配液在进行真空冷冻干燥,预冻温度为-40℃、预冻时间为3h、升华干燥温度为-20℃、升华干燥时间为10h、解析干燥温度为40℃、时间为10h,真空度为-0.1MPa;
(11)粉碎过筛:将真空干燥物粉碎后过100目筛网,即得1.83kg低热量的罗汉果甜茶轻饮,饮用时加入约20重量倍热水搅拌均匀即可。
经测定,本实施例所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.63%、脂肪含量0.22%、水溶性膳食纤维含量76.2%、罗汉果甜苷V含量1.4%、甜茶苷含量2.8%、总多酚3.5%、咖啡因0.21%、总黄酮2.7%、维生素138mg/100g。制得的轻饮清甜丝滑爽口,同时兼具罗汉果和甜茶特有的风味。
实施例2
其他步骤和条件与实施例1相同,区别在于步骤(1)中新鲜甜茶叶的用量为70kg。
最终得到2.06kg罗汉果甜茶轻饮。经测定,所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.65%、脂肪含量0.21%、水溶性膳食纤维含量72.8%、罗汉果甜苷V含量1.1%、甜茶苷含量3.1%、总多酚3.8%、咖啡因0.22%、总黄酮2.8%、维生素117mg/100g。制得的轻饮清甜丝滑爽口,同时兼具罗汉果和甜茶特有的风味。
实施例3
其他步骤和条件与实施例1相同,区别在于步骤(1)中新鲜甜茶叶的用量为100kg。
最终得到2.36kg罗汉果甜茶轻饮。经测定,所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.61%、脂肪含量0.19%、水溶性膳食纤维含量67.6%、罗汉果甜苷V含量0.9%、甜茶苷含量3.6%、总多酚4.3%、咖啡因0.26%、总黄酮2.9%、维生素108mg/100g。制得的轻饮清甜丝滑爽口,略带甘味,同时兼具罗汉果和甜茶特有的风味,略带茶甘味。
实施例4
其他步骤和条件与实施例1相同,区别在于步骤(1)中新鲜甜茶叶的用量为40kg。
最终得到1.73kg罗汉果甜茶轻饮。经测定,所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.68%、脂肪含量0.25%、水溶性膳食纤维含量74.7%、罗汉果甜苷V含量1.5%、甜茶苷含量2.5%、总多酚3.1%、咖啡因0.19%、总黄酮2.7%、维生素146mg/100g。制得的轻饮清甜丝滑爽口,同时兼具罗汉果和甜茶特有的风味,但有一定后苦味。
实施例5
其他步骤和条件与实施例1相同,区别在于步骤(2)中发酵剂用量改为3kg,发酵助剂用量改为1kg。
最终得到1.78kg罗汉果甜茶轻饮。所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.61%、脂肪含量0.20%、水溶性膳食纤维含量78.4%、罗汉果甜苷V含量1.4%、甜茶苷含量2.7%、总多酚3.4%、咖啡因0.20%、总黄酮2.6%、维生素134mg/100g。制得的轻饮清甜丝滑爽口,同时兼具罗汉果和甜茶特有的风味。
实施例6
其他步骤和条件与实施例1相同,区别在于步骤(2)中发酵助剂为蛋白胨、泛酸、维生素C按照质量比为10:0.3:0.5的组合物,即发酵助剂中不加入磷酸二氢钾。
最终得到1.86kg罗汉果甜茶轻饮。所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.66%、脂肪含量0.21%、水溶性膳食纤维含量72.1%、罗汉果甜苷V含量1.3%、甜茶苷含量2.8%、总多酚3.5%、咖啡因0.20%、总黄酮2.7%、维生素136mg/100g。制得的轻饮清甜丝滑爽口,但不具备罗汉果特有的果香味。
实施例7
其他步骤和条件与实施例1相同,区别在于步骤(2)中发酵助剂为蛋白胨、磷酸二氢钾、维生素C按照质量比为10:0.3:0.5的组合物,即发酵助剂中不加入泛酸。
最终得到1.84kg罗汉果甜茶轻饮。所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.64%、脂肪含量0.24%、水溶性膳食纤维含量73.8%、罗汉果甜苷V含量1.3%、甜茶苷含量2.8%、总多酚3.4%、咖啡因0.21%、总黄酮2.8%、维生素137mg/100g。制得的轻饮清甜丝滑爽口,但不具备罗汉果特有的果香味。
实施例8
其他步骤和条件与实施例1相同,区别在于步骤(2)中发酵剂为根霉菌和酵母菌按照质量比为3:1的组合物,即发酵剂中不加入木霉菌。
最终得到1.88kg罗汉果甜茶轻饮。所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.71%、脂肪含量0.23%、水溶性膳食纤维含量72.9%、罗汉果甜苷V含量1.3%、甜茶苷含量2.7%、总多酚3.4%、咖啡因0.22%、总黄酮2.8%、维生素145mg/100g。制得的轻饮清甜丝滑爽口,但不具备甜茶特有的清新甜甘味道。
对比例1
其他步骤和条件与实施例1相同,区别在于步骤(2)中不加入发酵助剂。
最终得到1.65kg罗汉果甜茶轻饮。经测定,所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量1.35%、脂肪含量0.41%、水溶性膳食纤维含量57.1%、罗汉果甜苷V含量1.5%、甜茶苷含量3.0%、总多酚3.7%、咖啡因0.25%、总黄酮3.1%、维生素136mg/100g。制得的轻饮口感甜腻感较强。
对比例2
其他步骤和条件与实施例1相同,区别在于步骤(2)中发酵剂为黑曲霉发酵剂PAsp0501。
最终得到1.68kg罗汉果甜茶轻饮。经测定,所得产品中,葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量0.92%、脂肪含量0.28%、水溶性膳食纤维含量63.2%、罗汉果甜苷V含量1.4%、甜茶苷含量2.9%、总多酚3.6%、咖啡因0.23%、总黄酮2.9%、维生素137mg/100g。制得的轻饮口感略微发涩。
效果例
将上述实施例和对比例所得罗汉果甜茶轻饮和20重量倍的矿泉水混合搅拌均匀,得到颜色类似绿茶澄清透亮的轻茶饮料,按照以下两种方式进行:
(1)采用日本Insent公司TS-5000Z智能味觉分析系统,即电子舌进行品评。采用同人类舌头味蕾工作原理,相类似的人工脂膜传感器技术,可以客观数字化的评价食品或药品等样品的苦味、涩味、酸味、咸味、鲜味、甜味等基本味觉感官指标,同时还可以分析苦的回味、涩的回味和鲜的回味(丰富度),检测结果见表1。
(2)根据GB/T 16291.2-2010的规定来筛选感官评定人员,经过口味敏感性培训后,最终筛选20名(男女各半)的感官评价人员,组成感官评定小组。感官分析人员在评定实验开始前1h内限制饮食,尤其是能严重影响味觉的食物。针对不同味感实验从20名中选取12名最合适的感官分析人员。实验过程中,分别取10mL待评定溶液于一次性纸杯中,由感官评定人员含于口中,停留数秒吐出,评定时间间隔为20min,评定结果取10名评定人员打分的平均值。分别从外观、口感,气味,做问卷调查和打分,每项评价,分为5个等级,1,2,3,4,5分,满意度最高5分,最低为1分,每次调查问卷测试人员为12人,去掉一最高分值,去掉一最低分值,最后求其整体的平均值,检测结果见表2。
表1
样品 | 甜味 | 苦味 | 酸味 | 涩味 | 鲜味 | 甘味回味 | 涩味回味 | 鲜味回味 |
实施例1 | 7 | 3 | 2 | 2 | 9 | 5 | 2 | 9 |
实施例2 | 7 | 3 | 2 | 2 | 9 | 5 | 2 | 9 |
实施例3 | 6 | 4 | 2 | 2 | 9 | 6 | 2 | 8 |
实施例4 | 7 | 3 | 2 | 3 | 8 | 7 | 2 | 7 |
实施例5 | 7 | 3 | 3 | 2 | 9 | 6 | 3 | 8 |
实施例6 | 7 | 4 | 3 | 4 | 7 | 6 | 5 | 6 |
实施例7 | 7 | 4 | 2 | 3 | 8 | 6 | 5 | 5 |
实施例8 | 7 | 3 | 3 | 3 | 7 | 6 | 6 | 5 |
对比例1 | 8 | 5 | 3 | 4 | 6 | 8 | 7 | 4 |
对比例2 | 7 | 4 | 4 | 5 | 5 | 8 | 7 | 5 |
表2
样品 | 味道 | 气味 | 颜色 |
实施例1 | 9.3 | 9.2 | 8.6 |
实施例2 | 9.4 | 9.2 | 8.5 |
实施例3 | 9.1 | 9.0 | 8.6 |
实施例4 | 8.8 | 9.1 | 8.4 |
实施例5 | 9.2 | 9.1 | 8.5 |
实施例6 | 8.4 | 8.9 | 8.6 |
实施例7 | 8.3 | 9.1 | 8.5 |
实施例8 | 8.1 | 8.7 | 8.5 |
对比例1 | 7.3 | 8.6 | 8.6 |
对比例2 | 6.7 | 7.9 | 8.4 |
通过表1,表2数据可以看出,本发明制备得到的罗汉果甜茶轻饮冲泡后,外观晶莹透亮、色泽均匀,闻起来香气宜人、带有淡淡的果醋气味,入口酸甜醇厚、清新爽口,兼具罗汉果独特的果香味道和甜茶的清新甘甜的味道,同时还带有淡淡果醋及清香的气味,整体平衡度极好,各种风味很协调。经过电子舌智能味觉系统分析,其甜味和酸味适中,苦味和涩味极小,且鲜味高;从回味来看,具有适中的回甘味,而涩味回味低,鲜味回味高。本发明提供的罗汉果甜茶轻饮口感滋味好,一方面是本发明提供的制备方法,通过发酵及系列工艺降低了罗汉果和甜茶中高热量的糖分和脂肪,同时也通过发酵提高了对人体有益的水溶性膳食纤维,另一方面,通过特定的发酵工艺条件,发生了复杂的生化反应,可能产生了某些有机酸、酯、醛等具有特殊滋味的风味物质,使得本发明提供罗汉果甜茶轻饮口感绝佳。
以上详细描述了本发明的优选实施方式,但是,本发明并不限于此。在本发明的技术构思范围内,可以对本发明的技术方案进行多种简单变型,包括各个技术特征以任何其它的合适方式进行组合,这些简单变型和组合同样应当视为本发明所公开的内容,均属于本发明的保护范围。
Claims (10)
1.一种低热量的罗汉果甜茶轻饮的制备方法,其特征在于,包括以下步骤:
(1)斩碎:将新鲜罗汉果破壳、揉碎得罗汉果浆,将新鲜甜茶叶直接斩碎甜茶叶浆;
(2)发酵:将斩碎的罗汉果浆及甜茶叶浆混合,加入水和发酵助剂,进行发酵;
(3)固液分离:将发酵液固液分离后,取清液;
(4)超滤:将步骤(3)的清液分别过超滤膜1和超滤膜2,超滤膜2截留液和透过液分别收集,其中超滤膜1的截留分子量大于超滤膜2;
(5)酶解:步骤(4)透过液加入复合酶制剂,进行酶解,得酶解液;
(6)纳滤:将步骤(5)酶解液进行纳滤,收集截留液;
(7)浓缩:将步骤(4)截留液和步骤(6)截留液合并,浓缩;
(8)冷藏:将浓缩液置于低温冷藏静置,除去表面漂浮物;
(9)复配:将步骤(8)处理液加入营养调节剂,搅拌均衡;
(10)干燥:将复合物进行干燥;
(11)粉碎过筛:将干燥物粉碎、过筛,即得到低热量的罗汉果甜茶轻饮。
2.如权利要求1所述的制备方法,其特征在于,步骤(1)中,所述的罗汉果破壳、揉碎为仅限于将罗汉果外壳破碎、罗汉果果籽揉捏散开即可,罗汉果籽仁保持整粒完整性,籽仁分散但不破损。
3.如权利要求1所述的制备方法,其特征在于,步骤(1)中,所述的新鲜罗汉果与新鲜甜茶叶的混合比例为1:1-2,优选为1:1-1.4。
4.如权利要求1所述的制备方法,其特征在于,步骤(2)中,所述的发酵助剂为蛋白胨、磷酸二氢钾、泛酸、维生素C的组合物,其质量比为5-10:0.1-0.4:0.1-0.3:0.5-0.7。
5.如权利要求1所述的制备方法,其特征在于,步骤(2)中,所述的发酵剂为根霉菌、木霉菌、酵母菌、纤维杆菌属、热纤梭菌中的一种或多种组合。
6.如权利要求5所述的制备方法,其特征在于,所述发酵剂为根霉菌、木霉菌、酵母菌的组合物;优选地,根霉菌、木霉菌、酵母菌的重量比为2-4:1-2:1-2。
7.如权利要求1-6任一项所述的制备方法,其特征在于,所述新鲜罗汉果,发酵剂,发酵助剂的用量质量比为100:4-6:1-2。
8.如权利要求1所述的制备方法,其特征在于,步骤(4)中,所述超滤膜1的截留分子量为500万-1000万Da,超滤膜2的截留分子量为10万-50万Da。
9.如权利要求1所述的制备方法,其特征在于,步骤(5)中,所述的复合酶制剂是淀粉酶、乳糖酶、麦芽糖酶、蔗糖酶的组合物;优选地,组合物中各种酶的比例淀粉酶、乳糖酶、麦芽糖酶、蔗糖酶为1:0.1-0.5:0.1-0.5:0.1-0.8;复合酶制剂的添加量为步骤(4)透过液的0.1-2wt%;和/或
步骤(6)中,所述的纳滤为截留分子量为200-60Da。
10.一种低热量的罗汉果甜茶轻饮,通过权利要求1-9任一项所述制备方法制得。
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