CN111820353A - 一种不除渣的黑米椰浆饮料及其制备方法 - Google Patents
一种不除渣的黑米椰浆饮料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种不除渣的黑米椰浆饮料及其制备方法,包括以下百分比的原料组成:黑米7‑8%,椰浆6‑7%,白砂糖5‑6%,单、双甘油脂肪酸酯0.1‑0.2%,微晶纤维素0.15‑0.25%,黄原胶0.025‑0.035%,三聚磷酸钠0.025‑0.035%,碳酸氢钠0.02‑0.03%,余量为水,本发明将黑米、椰浆和白砂糖等原料混合,通过椰浆来调节黑米饮料的顺滑口感,改善了单一黑米饮料的风味,提高了营养价值,本发明对应的方法通过对黑米浆与椰浆同时进行酶解的工艺处理,提高了可溶性固形物的含量,降低了产品的粘稠度,显著的改善了风味和口感。
Description
技术领域
本发明涉及饮料生产技术领域,尤其涉及一种不除渣的黑米椰浆饮料及其制备方法。
背景技术
黑米营养丰富,药、食同用,营养价值高,素有“黑珍珠”和“世界米中之王”的美誉。黑米外皮层中含有花青素类色素和黄酮类活性物质,国内外研究表明,黑米色素本身具有很强的抗衰老作用,米的颜色越深,则表皮色素的抗衰老效果越强;而黄酮类活性物质则对预防动脉硬化有很大的作用。
椰浆是以椰肉为原料经过研磨加工而成的乳白色浆状体,含油量高达35%,被誉为“天然植物奶油”。其椰香浓郁、风味宜人,含有丰富的脂肪酸、氨基酸和锌、铁等微量元素,是迄今为止世界上氨基酸含量最高的天然饮品。
但是,现有市场上销售的黑米饮料,大多采用磨浆后过滤除渣工艺,其损失了较多的营养物质,又或者不过滤磨浆残渣,但该产品口感浓稠,不够顺滑清爽,风味不佳,市场需求较小;而现有市售上售卖的椰汁饮料,则是以椰浆和动物基原料-酪蛋白酸钠搭配加工而成的一种复合蛋白饮料,目前对于椰浆和谷物类原料搭配制成的饮料比较少见,因此,现有的黑米饮料没法互补黑米等谷物类原料和椰浆的营养,口味欠佳。
发明内容
本发明所要解决的技术问题在于提供一种改善黑米饮料口感,赋予饮料特有风味,将黑米与椰浆营养互补,营养价值极高的一种不除渣的黑米椰浆饮料及其制备方法。
为解决上述技术问题,本发明的技术解决方案是:
一种不除渣的黑米椰浆饮料,由包括以下百分比的原料组成:黑米7-8%,椰浆6-7%,白砂糖5-6%,单、双甘油脂肪酸酯0.1-0.2%,微晶纤维素0.15-0.25%,黄原胶0.025-0.035%,三聚磷酸钠0.025-0.035%,碳酸氢钠0.02-0.03%,余量为水。
进一步的,所述的一种不除渣的黑米椰浆饮料由包括以下百分比的原料组成:黑米7%,椰浆7%,白砂糖6%,单、双甘油脂肪酸酯0.15%,微晶纤维素0.2%,黄原胶0.03%,三聚磷酸钠0.03%,碳酸氢钠0.025%,余量为水。
进一步的,所述的一种不除渣的黑米椰浆饮料由包括以下百分比的原料组成:黑米8%,椰浆6%,白砂糖5%,单、双甘油脂肪酸酯0.1%,微晶纤维素0.15%,黄原胶0.025%,三聚磷酸钠0.025%,碳酸氢钠0.02%,余量为水。
进一步的,所述的一种不除渣的黑米椰浆饮料由包括以下百分比的原料组成:黑米7.5%,椰浆6.5%,白砂糖5.5%,单、双甘油脂肪酸酯0.2%,微晶纤维素0.25%,黄原胶0.035%,三聚磷酸钠0.035%,碳酸氢钠0.03%,余量为水。
一种根据上述的不除渣的黑米椰浆饮料的制备方法,包括以下步骤:
S1:称料:按成品计,根据上面所述百分比称取原料;
S2:浸泡:将黑米清洗干净,浸泡2-3小时;
S3:蒸煮:将浸泡后的黑米进行蒸汽蒸煮30-35分钟;
S4:研磨:用热水对蒸煮后的黑米进行粗磨后,再进行超微研磨5分钟后,得到黑米液;
S5:制备椰汁液:将椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.5-6.8,得到椰汁液;
S6:酶解:将椰汁液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度55-65℃,酶解时间1小时,得黑米椰汁酶解液;
S7:制备胶糖液:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得到胶糖液;
S8:制备混合液:将黑米椰汁酶解液与胶糖液混合均匀得到混合液;
S9:均质杀菌:将混合液进行均质处理,均质压力30-40MPa,均质温度65-75℃;均质后进行超高温瞬时杀菌:杀菌温度135-137℃,杀菌时间15秒;
S10:无菌灌装:将杀菌后的混合液进行无菌灌装,既得黑米椰浆饮料。
进一步的,所述的步骤S2中的浸泡温度为50-65℃。
进一步的,所述的步骤S4的热水温度是55-70℃。
进一步的,所述的S9的均质压力35MPa,均质温度为70℃。
本发明的有益效果是:
1.本发明对应的方法采用先蒸煮后磨浆的工艺,可充分破碎黑米粒子,无需再采取过滤除渣工艺,最大限度的保全了黑米的全部营养,减少了废弃物的排放,提高了环保效益,而且,通过蒸煮后磨浆的口感不会过于浓稠,口感较佳;
2.本发明对应的产品将黑米、椰浆和白砂糖等原料混合,通过椰浆来调节黑米饮料的顺滑口感,改善了单一黑米饮料的风味,赋予饮料新的特有风味,并且将黑米的花青素类色素和黄酮类活性物质与椰浆的氨基酸营养物质进行互补,营养价值极高;
3.本发明对应的方法对黑米采用热水浸泡处理,既缩短了浸泡时间,又可防止杂菌污染,本发明采用黑米浆与椰浆同时进行酶解的工艺处理,提高了可溶性固形物的含量,降低了产品的粘稠度,显著的改善了风味和口感。
附图说明
图1是本发明对应方法的工艺流程图;
图2是本发明实施例情况调查表;
具体实施方式
下面结合附图和具体实施例对本发明作进一步详述。在此需要说明的是,下面所描述的本发明各个实施例中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
为了解决现有的黑米饮料没法互补黑米等谷物类原料和椰浆的营养,口味欠佳的问题,本申请公开了一种不除渣的黑米椰浆饮料,由包括以下百分比的原料组成:黑米7-8%,椰浆6-7%,白砂糖5-6%,单、双甘油脂肪酸酯0.1-0.2%,微晶纤维素0.15-0.25%,黄原胶0.025-0.035%,三聚磷酸钠0.025-0.035%,碳酸氢钠0.02-0.03%,余量为水。本申请还公开了一种根据上述的不除渣的黑米椰浆饮料的制备方法,包括以下步骤:
S1:称料:按成品计,根据上面所述百分比称取原料;
S2:浸泡:将黑米清洗干净,浸泡2-3小时;
S3:蒸煮:将浸泡后的黑米进行蒸汽蒸煮30-35分钟;
S4:研磨:用热水对蒸煮后的黑米进行粗磨后,再进行超微研磨5分钟后,得到黑米液;
S5:制备椰汁液:将椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.5-6.8,得到椰汁液;
S6:酶解:将椰汁液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度55-65℃,酶解时间1小时,得黑米椰汁酶解液;
S7:制备胶糖液:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得到胶糖液;
S8:制备混合液:将黑米椰汁酶解液与胶糖液混合均匀得到混合液;
S9:均质杀菌:将混合液进行均质处理,均质压力30-40MPa,均质温度65-75℃;均质后进行超高温瞬时杀菌:杀菌温度135-137℃,杀菌时间15秒;
S10:无菌灌装:将杀菌后的混合液进行无菌灌装,既得黑米椰浆饮料。
优选的,所述的步骤S2中的浸泡温度为50-65℃。
优选的,所述的步骤S4的热水温度是55-70℃。
优选的,所述的S9的均质压力35MPa,均质温度为70℃。
下面通过多个实施例来充分说明本发明的内容。
实施例一:
称料:按成品计,称取原料,黑米7%,椰浆7%,白砂糖6%,单、双甘油脂肪酸酯0.15%,微晶纤维素0.2%,黄原胶0.03%,三聚磷酸钠0.03%,碳酸氢钠0.025%,余量为水;
浸泡:将黑米清洗干净,浸泡2.5小时,浸泡温度60℃;
蒸煮:蒸汽蒸煮30-35分钟;
研磨:用65℃热水进行粗磨后,再进行超微研5分钟,得黑米液;
制备椰汁液:椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.6,得到椰汁液;
酶解:将椰浆液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度60℃,酶解时间1小时,得黑米椰汁酶解液;
制备胶糖液溶解:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得胶糖液;
制备混合液:将黑米椰汁酶解液与胶糖液混合均匀;
均质杀菌:将混合液进行均质处理,均质压力35MPa,均质温度70℃;均质后进行超高温瞬时杀菌:杀菌温度135℃,杀菌时间15秒;
无菌灌装:杀菌后进行无菌灌装,既得黑米椰浆饮料。
实施例二:
称料:按成品计,称取原料,黑米8%,椰浆6%,白砂糖5%,单、双甘油脂肪酸酯0.1%,微晶纤维素0.15%,黄原胶0.025%,三聚磷酸钠0.025%,碳酸氢钠0.02%,余量为水;
浸泡:将黑米清洗干净,浸泡2.5小时,浸泡温度60℃;
蒸煮:蒸汽蒸煮30-35分钟;
研磨:用65℃热水进行粗磨后,再进行超微研磨5分钟,得黑米浆;
制备椰汁液:椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.7,得椰汁液;
酶解:将椰浆液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度60℃,酶解时间1小时,得黑米椰汁酶解液;
制备胶糖液溶解:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得胶糖液;
制备混合液:将黑米椰汁酶解液与胶糖液混合均匀;
均质杀菌:将混合液进行均质处理,均质压力35MPa,均质温度70℃;均质后进行超高温瞬时杀菌:杀菌温度135℃,杀菌时间15秒;
无菌灌装:杀菌后进行无菌灌装,既得黑米椰浆饮料。
实施例三:
称料:按成品计,称取原料,黑米7.5%,椰浆6.5%,白砂糖5.5%,单、双甘油脂肪酸酯0.2%,微晶纤维素0.25%,黄原胶0.035%,三聚磷酸钠0.035%,碳酸氢钠0.03%,余量为水;
浸泡:将黑米清洗干净,浸泡2.5小时,浸泡温度60℃;
蒸煮:蒸汽蒸煮30-35分钟;
研磨:用65℃热水进行粗磨后,再进行超微研磨5分钟,得黑米浆;
制备椰汁液:椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.8,得椰汁液;
酶解:将椰浆液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度60℃,酶解时间1小时,得黑米椰汁酶解液;
制备胶糖液溶解:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得胶糖液;
制备混合液:将黑米椰汁酶解液与胶糖液混合均匀;
均质杀菌:将混合液进行均质处理,均质压力35MPa,均质温度70℃;均质后进行超高温瞬时杀菌:杀菌温度135℃,杀菌时间15秒;
无菌灌装:杀菌后进行无菌灌装,既得黑米椰浆饮料。
实施例四:
称料:按成品计,称取原料,黑米15%,椰浆4%,白砂糖5.5%,单、双甘油脂肪酸酯0.2%,微晶纤维素0.25%,黄原胶0.035%,三聚磷酸钠0.035%,碳酸氢钠0.03%,余量为水;
浸泡:将黑米清洗干净,浸泡2.5小时,浸泡温度60℃;
蒸煮:蒸汽蒸煮30-35分钟;
研磨:用65℃热水进行粗磨后,再进行超微研磨5分钟,得黑米浆;
制备椰汁液:椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.8,得椰汁液;
酶解:将椰浆液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度60℃,酶解时间1小时,得黑米椰汁酶解液;
制备胶糖液溶解:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得胶糖液;
制备混合液:将黑米椰汁酶解液与胶糖液混合均匀;
均质杀菌:将混合液进行均质处理,均质压力35MPa,均质温度70℃;均质后进行超高温瞬时杀菌:杀菌温度135℃,杀菌时间15秒;
无菌灌装:杀菌后进行无菌灌装,既得黑米椰浆饮料。
实施例五:
称料:按成品计,称取原料,黑米5%,椰浆10%,白砂糖5.5%,单、双甘油脂肪酸酯0.2%,微晶纤维素0.25%,黄原胶0.035%,三聚磷酸钠0.035%,碳酸氢钠0.03%,余量为水;
浸泡:将黑米清洗干净,浸泡2.5小时,浸泡温度60℃;
蒸煮:蒸汽蒸煮30-35分钟;
研磨:用65℃热水进行粗磨后,再进行超微研磨5分钟,得黑米浆;
制备椰汁液:椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.8,得椰汁液;
酶解:将椰浆液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度60℃,酶解时间1小时,得黑米椰汁酶解液;
制备胶糖液溶解:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得胶糖液;
制备混合液:将黑米椰汁酶解液与胶糖液混合均匀;
均质杀菌:将混合液进行均质处理,均质压力35MPa,均质温度70℃;均质后进行超高温瞬时杀菌:杀菌温度135℃,杀菌时间15秒;
无菌灌装:杀菌后进行无菌灌装,既得黑米椰浆饮料。
实施例六:
称料:按成品计,称取原料,黑米7.5%,椰浆6.5%,白砂糖5.5%,单、双甘油脂肪酸酯0.2%,微晶纤维素0.25%,黄原胶0.035%,三聚磷酸钠0.035%,碳酸氢钠0.03%,余量为水;
浸泡:将黑米清洗干净,浸泡2.5小时,浸泡温度60℃;
蒸煮:蒸汽蒸煮30-35分钟;
研磨:用65℃热水进行粗磨后,再进行超微研磨5分钟,得黑米浆;
制备椰汁液:椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.8,得椰汁液;
酶解:在黑米液中添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度60℃,酶解时间1小时,再加入椰浆液得黑米椰汁酶解液;
制备胶糖液溶解:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得胶糖液;
制备混合液:将黑米椰汁酶解液与胶糖液混合均匀;
均质杀菌:将混合液进行均质处理,均质压力35MPa,均质温度70℃;均质后进行超高温瞬时杀菌:杀菌温度135℃,杀菌时间15秒;
无菌灌装:杀菌后进行无菌灌装,既得黑米椰浆饮料。
实施例七:
称料:按成品计,称取原料,黑米7.5%,白砂糖5.5%,单、双甘油脂肪酸酯0.2%,微晶纤维素0.25%,黄原胶0.035%,三聚磷酸钠0.035%,碳酸氢钠0.03%,余量为水;
浸泡:将黑米清洗干净,浸泡2.5小时,浸泡温度60℃;
蒸煮:蒸汽蒸煮30-35分钟;
研磨:用65℃热水进行粗磨后,再进行超微研磨5分钟,得黑米浆;
酶解:在黑米液中添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度60℃,酶解时间1小时,
制备胶糖液溶解:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得胶糖液;
制备混合液:将黑米酶解液与胶糖液混合均匀;
均质杀菌:将混合液进行均质处理,均质压力35MPa,均质温度70℃;均质后进行超高温瞬时杀菌:杀菌温度135℃,杀菌时间15秒;
无菌灌装:杀菌后进行无菌灌装,既得黑米饮料。
本申请通过上述实施例,通过找了60个爱喝谷物饮料的人进行试喝,并针对对应实施例的浓稠度,营养价值,口感情况等做了调查,其中浓稠度设了三个指标,分别是偏稠糊口,浓稠程度刚好,偏稀;营养价值设了三个指标,分别是高,中,低;其中衡量营养价值的方式是通过检测饮料中的花青素类色素和黄酮类活性物质和氨基酸含量,综合对比。口感也设置了三个指标,分别是很好,一般和较差。通过统计60个人针对六个实施例进行试喝后的反馈,将超过40人的结果定为该实施例对应的最终结果,例如,一个实施例有45人觉得浓稠程度刚好,50人觉得口感较好,则对应图2所示的表格中就会对应标注其指标,而营养价值则通过检测,并对各个实施例的作对比,同时也和单独的黑米饮料作对比,与单独黑米饮料一样的是低。高于其营养价值的定位中或者高。
统计结果如图2对应的表格所示。
通过图2对应的表格发现,实施例一,实施例二和实施例三的浓稠度刚好,营养价值高,口感很好,适合作为饮料推出上架,而实施例四由于加入的黑米偏多,椰浆偏少,导致粘稠度偏高,口感糊口,而且加入的椰浆偏少,其中的氨基酸量减少,营养价值降低。实施例五加入的黑米偏少,椰浆偏多,会导致谷味风味明显减弱,味道偏向椰汁,口感一般,而且由于黑米较少,花青素类色素和黄酮类活性物质较少,营养价值也一般。而实施例六中的黑米液单独酶解,未混合进行酶解,可溶性固形物的含量降低,产品的粘稠度高,口感也一般。而实施例七是单纯的黑米饮料,风味单一,不顺滑,偏稀,口感较差,而且没有添加椰浆营养价值也偏低。综上,实施例一,实施例二和实施例三是较佳的实施例,其所制备的饮料浓稠程度刚好,营养价值高,口感很好。
以上所述,仅是本发明的较佳实施例而已,并非对本发明的技术范围作任何限制,故但凡依本发明的权利要求和说明书所做的变化或修饰,皆应属于本发明专利涵盖的范围之内。
Claims (8)
1.一种不除渣的黑米椰浆饮料,其特征在于:由包括以下百分比的原料组成:黑米7-8%,椰浆6-7%,白砂糖5-6%,单、双甘油脂肪酸酯0.1-0.2%,微晶纤维素0.15-0.25%,黄原胶0.025-0.035%,三聚磷酸钠0.025-0.035%,碳酸氢钠0.02-0.03%,余量为水。
2.根据权利要求1所述的一种不除渣的黑米椰浆饮料,其特征在于:由包括以下百分比的原料组成:黑米7%,椰浆7%,白砂糖6%,单、双甘油脂肪酸酯0.15%,微晶纤维素0.2%,黄原胶0.03%,三聚磷酸钠0.03%,碳酸氢钠0.025%,余量为水。
3.根据权利要求1所述的一种不除渣的黑米椰浆饮料,其特征在于:由包括以下百分比的原料组成:黑米8%,椰浆6%,白砂糖5%,单、双甘油脂肪酸酯0.1%,微晶纤维素0.15%,黄原胶0.025%,三聚磷酸钠0.025%,碳酸氢钠0.02%,余量为水。
4.根据权利要求1所述的一种不除渣的黑米椰浆饮料,其特征在于:由包括以下百分比的原料组成:黑米7.5%,椰浆6.5%,白砂糖5.5%,单、双甘油脂肪酸酯0.2%,微晶纤维素0.25%,黄原胶0.035%,三聚磷酸钠0.035%,碳酸氢钠0.03%,余量为水。
5.一种根据权利要求1所述的不除渣的黑米椰浆饮料的制备方法,其特征在于,包括以下步骤:
S1:称料:按成品计,根据权利要求1所述百分比称取原料;
S2:浸泡:将黑米清洗干净,浸泡2-3小时;
S3:蒸煮:将浸泡后的黑米进行蒸汽蒸煮30-35分钟;
S4:研磨:用热水对蒸煮后的黑米进行粗磨后,再进行超微研磨5分钟后,得到黑米液;
S5:制备椰汁液:将椰浆与水按1:1溶解,添加碳酸氢钠,调整pH值为6.5-6.8,得到椰汁液;
S6:酶解:将椰汁液加入到黑米液中,添加淀粉酶、纤维素酶、糖化酶,搅拌均匀,酶解温度55-65℃,酶解时间1小时,得黑米椰汁酶解液;
S7:制备胶糖液:将白砂糖、微晶纤维素、单、双甘油脂肪酸酯、黄原胶、三聚磷酸钠、碳酸氢钠用热水充分溶解,得到胶糖液;
S8:制备混合液:将黑米椰汁酶解液与胶糖液混合均匀得到混合液;
S9:均质杀菌:将混合液进行均质处理,均质压力30-40MPa,均质温度65-75℃;均质后进行超高温瞬时杀菌:杀菌温度135-137℃,杀菌时间15秒;
S10:无菌灌装:将杀菌后的混合液进行无菌灌装,既得黑米椰浆饮料。
6.根据权利要求5所述的不除渣的黑米椰浆饮料的制备方法,其特征在于,所述的步骤S2中的浸泡温度为50-65℃。
7.根据权利要求5所述的不除渣的黑米椰浆饮料的制备方法,其特征在于,所述的步骤S4的热水温度是55-70℃。
8.根据权利要求5所述的不除渣的黑米椰浆饮料的制备方法,其特征在于,所述的S9的均质压力35MPa,均质温度为70℃。
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