CN111772065A - 一种含气香蕉醋风味饮料及其制备方法 - Google Patents
一种含气香蕉醋风味饮料及其制备方法 Download PDFInfo
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种含气香蕉醋风味饮料,由以下重量比的原料组成:香蕉原醋3.5~5%,浓缩果汁1.5~5%,罗汉果甜苷0.03~0.06%,柠檬酸0.2~0.5%,二氧化碳1.0~2.0%,加纯净水至100%。本发明还提供了一种含气香蕉醋风味饮料的制备方法。本发明采用香蕉原醋、浓缩果汁为主要原料,创造性地添加罗汉果甜苷功能性糖以及二氧化碳制作成香蕉醋风味饮料,本风味饮料利用二氧化碳等压灌装工艺,融合了香蕉原醋、浓缩果汁、功能性糖的高价值,制得的风味饮料呈均匀澄清透明液体状,长期储存也无分层现象;本风味饮料集美味可口与低糖低热量于一身,产品风味独特,酸甜可口,给人不一样的味觉感受,顺应了现时人们对高品质低糖低热产品的追求。
Description
技术领域
本发明涉及饮料制备技术领域,尤其涉及一种含气香蕉醋风味饮料及其制备方法。
背景技术
香蕉原醋是新鲜香蕉经过去皮、打浆、酶解、酒精发酵、连续固定化醋酸发酵、陈酿等工艺加工而成。香蕉原醋总酸含量达3.6%,无糖精、无香精、无色素、无防腐剂,纯天然,富含多种有机酸、氨基酸和钾、镁等矿物及营养成分,具有辅助降血压、降血脂、治便秘、减肥美容、生津止渴、增强食欲、消除疲劳、调节酸碱平衡、解酒醒脑的功效。目前利用香蕉原醋加工成的产品容易沉淀、浑浊,影响产品的感官和风味。
罗汉果甜苷又称罗汉果甜甙,萃取于广西特产经济植物--罗汉果,浅黄色粉末,有罗汉果香,味极甜,甜度约为蔗糖的240倍,熔点 197~201℃(分解)。其甜度为蔗糖的300倍,其热量为零,具有清热润肺镇咳、润肠通便之功效,对肥胖、便秘、糖尿病等具有防治作用。
随着消费者对绿色、天然、健康饮品的青睐,研究和开发色泽均匀,无分层现象的高品质的低糖低热饮品具有重要现实意义。
发明内容
本发明的目的在于:针对上述存在的问题,提供一种工艺简单、便于操作、风味俱佳、低糖低热、无分层现象的含气香蕉醋风味饮料及其制备方法。
为了实现上述发明目的,本发明采用的技术方案如下:
一种含气香蕉醋风味饮料,由以下重量比的原料组成:香蕉原醋 3.5~5%,浓缩果汁1.5~5%,罗汉果甜苷0.03~0.06%,柠檬酸0.2~0.5%,二氧化碳1.0~2.0%,加纯净水至100%。
较佳地,由以下重量比的原料组成:香蕉原醋4%,浓缩果汁 2.5%,罗汉果甜苷0.035%,柠檬酸0.2%,二氧化碳1.3%,加纯净水至100%。
较佳地,所述浓缩果汁包括浓缩的柠檬汁、荔枝汁、番石榴汁、雪梨汁、龙眼汁、菠萝汁、芒果汁、苹果汁、草莓汁、葡萄汁及百香果汁的一种或两种以上。
本发明还提供了一种含气香蕉醋风味饮料的制备方法,包括以下步骤:
(1)罗汉果甜苷制备:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加3-6倍的水煎煮2-4h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,即得所述罗汉果甜苷;
(2)浓浆制备:将香蕉原醋、浓缩果汁、罗汉果甜苷及柠檬酸混合后,加部分纯净水制成浓浆;
(3)纯净水制冰:将剩余的纯净水冰冻至1~5℃,得到冰纯净水;
(4)浓浆杀菌:将步骤(2)所得浓浆于85~95℃的条件下杀菌,然后立即进行冷却至室温;
(5)混合:将浓浆与冰纯净水经二氧化碳混合机混合;
(6)灌装:再利用等压灌装机灌装,封口即得成品。
较佳地,在步骤(2),所述浓浆的质量含量为14.29~33.33%。
较佳地,在步骤(5),所述浓浆与冰纯净水的重量比为1:2~6,所述二氧化碳的压力为0.15~0.3MPa。
较佳地,在步骤(5),所述灌装的压力为0.15~0.25MPa。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
(1)本发明采用香蕉原醋、浓缩果汁为主要原料,创造性地添加罗汉果甜苷等功能性糖以及二氧化碳制作成香蕉醋风味饮料,其中罗汉果甜苷通过将粗提液澄清、过大孔树脂、乙醇洗脱及超微粉碎后制得,可有效脱去粗提液中的鞣质和蛋白质,得到浅黄色的罗汉果甜苷产品,纯度达85%以上,除杂效果好;经本提取方法制得的罗汉果甜苷与香蕉原醋、浓缩果汁等原料混合后,再经过硅藻土、聚丙烯膜及聚醚砜滤芯三级过滤,制得的风味饮料呈均匀澄清透明液体状,长期储存也无分层现象。
(2)本风味饮料利用二氧化碳等压灌装工艺,融合了香蕉原醋、浓缩果汁、功能性糖的高价值,不含化学防腐剂,风味饮料均匀无分层现象,集美味可口与低糖低热量于一身,产品风味独特,酸甜可口,给人不一样的味觉感受,顺应了现时人们对高品质低糖低热产品的追求。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下举出优选实施例,对本发明进一步详细说明。然而,需要说明的是,说明书中列出的许多细节仅仅是为了使读者对本发明的一个或多个方面有一个透彻的理解,即便没有这些特定的细节也可以实现本发明的这些方面。
本发明所使用的原料均为市售,其中澄清剂选自天津正天成澄清有限公司的ZTC101澄清剂。
实施例1
一种含气香蕉醋风味饮料,香蕉原醋4.5%,浓缩柠檬汁2.5%,罗汉果甜苷0.05%,柠檬酸0.3%,二氧化碳1.5%,加纯净水至100%。
本发明还提供了一种含气香蕉醋风味饮料的制备方法,包括以下步骤:
(1)罗汉果甜苷制备:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加4倍的水煎煮3h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,制得纯度为89%的罗汉果甜苷;
(2)浓浆制备:将香蕉原醋、浓缩柠檬汁、罗汉果甜苷及柠檬酸混合后,加部分纯净水制成含量为20.3%的浓浆;
(3)纯净水制冰:将剩余的纯净水冰冻至3℃,得到冰纯净水;
(4)浓浆杀菌:将浓浆于90℃的条件下杀菌,然后立即进行冷却至室温;
(5)混合:将重量比为1:4的浓浆与冰纯净水经二氧化碳混合机混合,二氧化碳的压力为0.3MPa;
(6)灌装:将混合调配好的风味饮料依次经过硅藻土、聚丙烯膜及聚醚砜滤芯三级过滤,再利用等压灌装机灌装,灌装压力为 0.2MPa,封口即得成品。
本发明制备得到的含气香蕉醋风味饮料呈均匀澄清透明液体状,长期储存也无分层现象,经检测可溶性固形物≥7.6Brix,总糖含量≤ 1.8%,属于低糖饮料,口感具有柠檬汁和香蕉原醋的气味和滋味,酸甜适口,无异味。
实施例2
一种含气香蕉醋风味饮料,香蕉原醋5%,浓缩柠檬汁2%,罗汉果甜苷0.05%,柠檬酸0.2%,二氧化碳1.6%,加纯净水至100%。
本发明还提供了一种含气香蕉醋风味饮料的制备方法,包括以下步骤:
(1)罗汉果甜苷制备:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加3倍的水煎煮2h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,制得纯度为85%的罗汉果甜苷;
(2)浓浆制备:将香蕉原醋、浓缩柠檬汁、罗汉果甜苷及柠檬酸混合后,加部分纯净水制成含量为14.29%的浓浆;
(3)纯净水制冰:将剩余的纯净水冰冻至3℃,得到冰纯净水;
(4)浓浆杀菌:将浓浆于90℃的条件下杀菌,然后立即进行冷却至室温;
(5)混合:将重量比为1:4的浓浆与冰纯净水经二氧化碳混合机混合,二氧化碳的压力为0.3MPa;
(6)灌装:将混合调配好的风味饮料依次经过硅藻土、聚丙烯膜及聚醚砜滤芯三级过滤,再利用等压灌装机灌装,灌装压力为 0.2MPa,封口即得成品。
本发明制备得到的含气香蕉醋风味饮料呈均匀澄清透明液体状,长期储存也无分层现象,经检测可溶性固形物≥7.1Brix,总糖含量≤ 1.5%,属于低糖饮料,口感具有柠檬汁和香蕉原醋的气味和滋味,酸甜适口,无异味。
实施例3
一种含气香蕉醋风味饮料,香蕉原醋4%,浓缩芒果汁4%,罗汉果甜苷0.055%,柠檬酸0.2%,二氧化碳1.3%,加纯净水至100%。
本发明还提供了一种含气香蕉醋风味饮料的制备方法,包括以下步骤:
(1)罗汉果甜苷制备:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加6倍的水煎煮4h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,制得纯度为90%的罗汉果甜苷;
(2)浓浆制备:将香蕉原醋、浓缩芒果汁、罗汉果甜苷及柠檬酸混合后,加部分纯净水制成含量为20.3%的浓浆;
(3)纯净水制冰:将剩余的纯净水冰冻至3℃,得到冰纯净水;
(4)浓浆杀菌:将浓浆于90℃的条件下杀菌,然后立即进行冷却至室温;
(5)混合:将重量比为1:5的浓浆与冰纯净水经二氧化碳混合机混合,二氧化碳的压力为0.3MPa;
(6)灌装:将混合调配好的风味饮料依次经过硅藻土、聚丙烯膜及聚醚砜滤芯三级过滤,再利用等压灌装机灌装,灌装压力为0.15MPa,封口即得成品。
本发明制备得到的含气香蕉醋风味饮料呈均匀澄清透明液体状,长期储存也无分层现象,经检测可溶性固形物≥7.5Brix,总糖含量≤ 2.0%,属于低糖饮料,口感具有芒果汁和香蕉原醋的气味和滋味,酸甜适口,无异味。
实施例4
一种含气香蕉醋风味饮料,香蕉原醋5%,浓缩百香果汁2%,罗汉果甜苷0.06%,柠檬酸0.2%,二氧化碳1.4%,加纯净水至100%。
其中,所述罗汉果甜苷的制备方法为:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加4倍的水煎煮3h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,即得所述罗汉果甜苷。
本发明还提供了一种含气香蕉醋风味饮料的制备方法,包括以下步骤:
(1)罗汉果甜苷制备:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加4倍的水煎煮3h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,制得纯度为86%的罗汉果甜苷;
(2)浓浆制备:将香蕉原醋、浓缩百香果汁、罗汉果甜苷及柠檬酸混合后,加部分纯净水制成含量为14.29%的浓浆;
(3)纯净水制冰:将剩余的纯净水冰冻至3℃,得到冰纯净水;
(4)浓浆杀菌:将浓浆于90℃的条件下杀菌,然后立即进行冷却至室温;
(5)混合:将重量比为1:6的浓浆与冰纯净水经二氧化碳混合机混合,二氧化碳的压力为0.3MPa;
(6)灌装:将混合调配好的风味饮料依次经过硅藻土、聚丙烯膜及聚醚砜滤芯三级过滤,再利用等压灌装机灌装,灌装压力为0.16MPa,封口即得成品。
本发明制备得到的含气香蕉醋风味饮料呈均匀澄清透明液体状,长期储存也无分层现象,经检测可溶性固形物≥7.2Brix,总糖含量≤ 1.2%,属于低糖饮料,口感具有百香果汁和香蕉原醋的气味和滋味,酸甜适口,无异味。
实施例5
一种含气香蕉醋风味饮料,香蕉原醋3.5%,浓缩雪梨汁及芒果汁3%,罗汉果甜苷0.04%,柠檬酸0.4%,二氧化碳1.0%,加纯净水至100%;其中浓缩雪梨汁及浓缩芒果汁的质量比为2:1;
本发明还提供了一种含气香蕉醋风味饮料的制备方法,包括以下步骤:
(1)罗汉果甜苷制备:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加4倍的水煎煮3h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,制得纯度为87%的罗汉果甜苷;
(2)浓浆制备:将香蕉原醋、浓缩雪梨汁、罗汉果甜苷及柠檬酸混合后,加部分纯净水制成含量为33.33%的浓浆;
(3)纯净水制冰:将剩余的纯净水冰冻至1℃,得到冰纯净水;
(4)浓浆杀菌:将浓浆于95℃的条件下杀菌,然后立即进行冷却至室温;
(5)混合:将重量比为1:2的浓浆与冰纯净水经二氧化碳混合机混合,二氧化碳的压力为0.3MPa;
(6)灌装:将混合调配好的风味饮料依次经过硅藻土、聚丙烯膜及聚醚砜滤芯三级过滤,再利用等压灌装机灌装,灌装压力为 0.15MPa,封口即得成品。
本发明制备得到的含气香蕉醋风味饮料呈均匀澄清透明液体状,长期储存也无分层现象,经检测可溶性固形物≥7.8Brix,总糖含量≤1.5%,属于低糖饮料,口感具有雪梨汁和香蕉原醋的气味和滋味,酸甜适口,无异味。
以上所述仅是本发明的优选实施方式,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,还可以作出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (8)
1.一种含气香蕉醋风味饮料,其特征在于:由以下重量比的原料组成:香蕉原醋3.5~5%,浓缩果汁1.5~5%,罗汉果甜苷0.03~0.06%,柠檬酸0.2~0.5%,二氧化碳1.0~2.0%,加纯净水至100%。
2.根据权利要求1所述的含气香蕉醋风味饮料,其特征在于:由以下重量比的原料组成:香蕉原醋5%,浓缩果汁2.5%,罗汉果甜苷0.045%,柠檬酸0.2%,二氧化碳1.3%,加纯净水至100%。
3.根据权利要求1所述的含气香蕉醋风味饮料,其特征在于:所述浓缩果汁包括浓缩的柠檬汁、荔枝汁、番石榴汁、雪梨汁、龙眼汁、菠萝汁、芒果汁、苹果汁、草莓汁、葡萄汁及百香果汁的一种或两种以上。
4.根据权利要求1-3任一项所述的含气香蕉醋风味饮料的制备方法,其特征在于:包括以下步骤:
(1)罗汉果甜苷制备:将鲜罗汉果进行微波灭菌后绞碎,放入蒸煮罐中加3-6倍的水煎煮2-4h提取,得到粗提液;采用澄清剂将粗提液室温澄清后,过大孔树脂柱,再用乙醇梯度洗脱,干燥后超微粉碎,即得所述罗汉果甜苷;
(2)浓浆制备:将香蕉原醋、浓缩果汁、罗汉果甜苷及柠檬酸混合后,加部分纯净水制成浓浆;
(3)纯净水制冰:将剩余的纯净水冰冻至1~5℃,得到冰纯净水;
(4)浓浆杀菌:将步骤(2)所得浓浆于85~95℃的条件下杀菌,然后立即进行冷却至室温;
(5)混合:将浓浆与冰纯净水经二氧化碳混合机混合;
(6)灌装:再利用等压灌装机灌装,封口即得成品。
5.根据权利要求4所述的含气香蕉醋风味饮料的制备方法,其特征在于:在灌装前,还包括将混合调配好的风味饮料依次经过硅藻土、聚丙烯膜及聚醚砜滤芯三级过滤。
6.根据权利要求4所述的含气香蕉醋风味饮料的制备方法,其特征在于:在步骤(2),所述浓浆的质量含量为14.29~33.33%。
7.根据权利要求4所述的含气香蕉醋风味饮料的制备方法,其特征在于:在步骤(5),所述浓浆与冰纯净水的重量比为1:2~6,所述二氧化碳的压力为0.15~0.3MPa。
8.根据权利要求4所述的含气香蕉醋风味饮料的制备方法,其特征在于:在步骤(5),所述灌装的压力为0.15~0.25MPa。
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