CN111955629A - 一种稳定的多功能枸杞复合汁制作方法 - Google Patents
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Abstract
本发明公开了一种稳定的多功能枸杞复合汁制作方法,所述枸杞复合饮料包括:水、枸杞、辅料、异麦糖、VC;制作方法为:枸杞破碎,料水混合,超声波处理,后加入果胶酶,过滤,洗滤,得到枸杞原汁;料水比4:1,并加入果胶酶,恒温2小时,过滤,洗滤,得到辅料滤液汁;加入异麦芽低聚糖、多酚酶、vc,制成异麦糖、VC混合液;将枸杞原汁、异麦糖VC混合液、辅料滤液汁混合按水与原料比计算调至需求比例;将混合后的混合液进行抽滤处理;对抽滤处理后的混合液进行高温瞬时杀菌;调整设备在无菌条件下罐装,二次杀菌后成品入库。该枸杞复合饮料有利于肠道益生菌生长,促进肠道蠕动,排除有害物质,协同保护机体,延缓衰老作用。
Description
技术领域
本发明涉及食品饮料技术领域,具体涉及一种稳定的多功能枸杞复合汁制作方法。
背景技术
枸杞是我国传统名贵“药食同源”植物资源,素有“红宝”美誉。现代研究证实枸杞含有枸杞多糖、甜菜碱、黄酮、类胡萝卜素等多种活性成分,枸杞不仅加工成干果食品,也被深度开发并加工成酒类、饮料类等附加值高的产品。宁夏是枸杞之乡,在我国各级政府关爱与支持下,尤其宁夏政府党委将枸杞列为宁夏支柱产业之一后,宁夏枸杞种植及加工得到迅猛发展。加强枸杞的开发利用已成现今发展的趋势,并向更广、更深展开。“一种稳定的多功能枸杞复合汁制作方法”的研究,不仅仅是以枸杞为主及辅料的一种复合,更是一种提升和加强其作用的深度探讨。当今社会中影响人们身体健康的因素很多,如高血脂、高血压等,身体的衰老,抵抗力下降,主要是机体细胞的衰老,细胞衰老主要是氧化造成的,而造成细胞氧化的物质主要是氧自由基、羟自由基、羧自由基、硝基自由基等各类自由基;高血脂、高血压等也与身体的代谢有关。同时,加强饮料保质期,防止活性成分损失等也是深入研究的课题。为此,致力于通过枸杞及植物特性及工艺方法创新,进行了本产品饮料深度研究与产出,以满足社会需求是非常有意义的。
发明内容
本发明正对现有技术存在的问题,提供一种稳定的多功能枸杞复合汁制作方法,其应用时通过对枸杞等植物活性成分分析,有针对地选择辅料及添加物;研究确定枸杞及辅料浸提工艺方法及液态汁的成分组成,能多方位及纵向有效的抑制和去除体内有害物质,又能起到枸杞复合饮料汁液的稳定性。
本发明通过以下技术方案实现:
一种稳定的多功能枸杞复合汁制作方法,所述枸杞复合饮料的配方为:水:65-70%;枸杞:15-20%;辅料:1-3%;异麦糖、VC:3%;
进一步的一种稳定的多功能枸杞复合汁制作方法,所述制作方法包括以下步骤:
S1配料,将选取优质的枸杞、辅料、市场选购食品级的异麦糖、VC;
S2枸杞浸提,枸杞破碎,料水比4:1混合,用2万赫兹超声波处理10min,后加入果胶酶,静置1小时,过滤,洗滤,混合后料占水比20%,得到枸杞原汁;
S3辅料浸提,料水比4:1,温度控制在70-90℃范围内,并加入果胶酶,恒温2小时,过滤,洗滤,混合后料占水比7%,得到辅料滤液汁;
S4异麦糖、VC,加入异麦芽低聚糖、多酚酶、vc,制成异麦糖、VC混合液;
S5原料混合,将枸杞原汁、异麦糖VC混合液、辅料滤液汁混合按水与原料比计算调至需求比例,料水比30%;
S6抽滤,将混合后的混合液进行抽滤处理;
S7高温瞬时杀菌,对抽滤处理后的混合液进行高温瞬时杀菌,杀菌温度范围控制在:135~150℃;
S8无菌罐装:调整设备在无菌条件下罐装,二次杀菌后成品入库。
进一步的,一种稳定的多功能枸杞复合汁制作方法,所述辅料包括荷叶提取物、决明子提取物、桑叶提取物、菊花提取物、甘草提取物。
进一步的,一种稳定的多功能枸杞复合汁制作方法,所述果胶酶的浓度为1‰g。
进一步的,一种稳定的多功能枸杞复合汁制作方法,所述步骤枸杞浸提中枸杞破碎后料水比按照4:1混合后,水温控制在小于50摄氏度。
进一步的,一种稳定的多功能枸杞复合汁制作方法,所述S4步骤中,加入异麦芽低聚糖1.5%、vc1.5%,多酚酶0.2-0.3%,多酚酶的添加温度控制在30-40℃,时间控制在0.3小时。
目前,通过枸杞及植物特性及工艺方法的创新制成的食品、饮料对人体的健康有诸多的益处,所以本申请提供了一种稳定的多功能枸杞复合汁制作方法,利用所选植物提取的成分及添加异麦芽低聚糖等添加物,制成一定比例的枸杞多糖、生物碱、多酚、寡糖(异麦芽低聚糖)、多酚酶类等成分枸杞复合汁。协同起到维持生物膜正常脂质结构生理功能及利于益生菌生长,从而发挥抗衰老作用,起到稳定汁液的效果。通过其活性成分作用协同枸杞抗氧化、降血脂、增强免疫力等作用。机理:以枸杞主要成分枸杞多糖保护细胞内抗氧化酶并增强抗氧化酶类活性,在以荷叶中、决明子及其他植物中的主要成分生物碱、多酚类来抑制脂肪酶活性,协同起到维持生物膜正常脂质结构生理功能,从而发挥抗衰老作用。另通过枸杞多糖及黄酮类可增强SOD(超氧化物歧化酶)活力,保护细胞免受自由基损伤,增加异麦芽低聚糖,利于肠道有益菌生长(双歧因子),提高营养吸收率,特别是对钙、铁、锌离子的吸收,促进肠道蠕动,排除有害物质保护机体。其组成成分稳定机理:通过异麦芽低聚糖降低汁液黏度及防止乳化,稳定汁液,同时,通过多酚物质及添加多酚酶耗氧技术,及瞬时高温前加入VC与氨基酸反应消耗溶解氧,去除非生物不稳定因素,起到稳定汁液的效果,保护有效成分。
综上所述,本发明的以下有益效果:
1、本发明一种稳定的多功能枸杞复合汁制作方法,通过对所选植物及添加物,制成一定比例的枸杞多糖、生物碱、多酚、寡糖(异麦芽低聚糖)、多酚酶类等成分枸杞复合汁,协同起到维持生物膜正常脂质结构生理功能及利于益生菌生长,从而发挥抗衰老作用。
2、本发明一种稳定的多功能枸杞复合汁制作方法,通过组态里的异麦芽低聚糖降低汁液黏度及防止乳化,稳定汁液,同时,通过多酚物质及添加多酚酶耗氧技术,通过瞬时高温前加入VC与氨基酸反应消耗溶解氧,去除非生物不稳定因素,起到稳定汁液的效果,并保护有效成分。
3、本发明一种稳定的多功能枸杞复合汁制作方法,该方法除热稳定性好,可降低汁液黏度及防止乳化,还有利于肠道益生菌生长(双歧因子),促进肠道蠕动,排除有害物质,协同保护机体。
附图说明
此处所说明的附图用来提供对本发明实施例的进一步理解,构成本申请的一部分,并不构成对本发明实施例的限定。在附图中:
图1为本发明工艺流程示意图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白,下面结合实施例和附图,对本发明作进一步的详细说明,本发明的示意性实施方式及其说明仅用于解释本发明,并不作为对本发明的限定。
实施例1
如图1所示,一种稳定的多功能枸杞复合汁制作方法,所述枸杞复合饮料的配方为:水:65-70%;枸杞:15-20%;辅料:1-3%;异麦糖、VC:3%;
具体的,所述制作方法包括以下步骤:
S1配料,将选取优质的枸杞、辅料、市场选购食品级的异麦糖、VC;
S2枸杞浸提,枸杞破碎,料水比4:1混合,用2万赫兹超声波处理10min,后加入果胶酶,静置1小时,过滤,洗滤,混合后料占水比20%,得到枸杞原汁;
S3辅料浸提,料水比4:1,温度控制在70-90℃范围内,并加入果胶酶,恒温2小时,过滤,洗滤,混合后料占水比7%,得到辅料滤液汁;
S4异麦糖、VC,加入异麦芽低聚糖、多酚酶、vc,制成异麦糖、VC混合液;
S5原料混合,将枸杞原汁、异麦糖VC混合液、辅料滤液汁混合按水与原料比计算调至需求比例,料水比30%;
S6抽滤,将混合后的混合液进行抽滤处理;
S7高温瞬时杀菌,对抽滤处理后的混合液进行高温瞬时杀菌,杀菌温度范围控制在:135~150℃;
S8无菌罐装:调整设备在无菌条件下罐装,二次杀菌后成品入库。
具体的,所述辅料包括荷叶提取物、决明子提取物、桑叶提取物、菊花提取物、甘草提取物。
具体的,所述果胶酶的浓度为1‰g。
具体的,所述步骤枸杞浸提中枸杞破碎后料水比按照4:1混合后,水温控制在小于50摄氏度。
具体的,所述S4步骤中,加入异麦芽低聚糖1.5%、vc1.5%,多酚酶0.2-0.3%,多酚酶的添加温度控制在30-40℃,时间控制在0.3小时。
实施例2
根据超高温瞬时杀菌范围(135~150℃),选取3S、6S、9S的杀菌时间水平进行杀菌,杀菌温度统一为135℃,预热温度统一为25℃,先对设备进行预热,清洗,消毒等准备工作,然后将温度调节到实验所需温度,杀菌后对所得到的产品进行细菌总数以及大肠菌群数量的检测并进行品质(感官)评价。实验检测数据见下表1
表1:杀菌效果与品质评价
结果分析:从杀菌的3个时间段(3S、6S、9S后),灭菌达到同样效果;从色度上,通过高温瞬时杀菌都有所上升,其上升值3s<6s<9s,色度值在3s与6s差值比0.68度较接近,6s与9s差值高2.51度,数据明显上升;从气味品评,3s虽然微有蒸煮味,略好于6s,优于9s。因此135℃,3s为最优瞬时杀菌参数。
实施例3
所生产的枸杞复合饮料的理化指标、微生物指标、活性成分指标的具体数据为:
(1)理化指标标准(参考果汁饮料标准)
(2)微生物指标标准(参考果汁饮料标准)
项目 | 技术要求 | 测定值 |
细菌总数(个/100ml) | ≤100 | 1 |
大肠菌数(个/ml) | ≤3 | <3 |
致病菌 | 不得检出 | 未检出 |
(3)活性成分指标
检验项目 | 计量单位 | 测定值 |
多糖(无水葡萄糖计) | ≥250mg/100ml | 356 |
总黄酮 | ≥5.5mg/100ml | 9.0 |
总皂苷 | ≥16.0mg/100ml | 19 |
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限定本发明的保护范围,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种稳定的多功能枸杞复合汁,其特征在于,所述枸杞复合饮料的配方为:水:65-70%;枸杞:15-20%;辅料:1-3%;异麦糖、VC:3%。
2.一种稳定的多功能枸杞复合汁制作方法,其特征在于,所述制作方法包括以下步骤:
S1配料,将选取优质的枸杞、辅料、市场选购食品级的异麦糖、VC;
S2枸杞浸提,枸杞破碎,料水比4:1混合,用2万赫兹超声波处理10min,后加入果胶酶,静置1小时,过滤,洗滤,混合后料占水比20%,得到枸杞原汁;
S3辅料浸提,料水比4:1,温度控制在70-90℃范围内,并加入果胶酶,恒温2小时,过滤,洗滤,混合后料占水比7%,得到辅料滤液汁;
S4异麦糖、VC,加入异麦芽低聚糖、多酚酶、vc,制成异麦糖、VC混合液;
S5原料混合,将枸杞原汁、异麦糖VC混合液、辅料滤液汁混合按水与原料比计算调至需求比例,料水比30%;
S6抽滤,将混合后的混合液进行抽滤处理;
S7高温瞬时杀菌,对抽滤处理后的混合液进行高温瞬时杀菌,杀菌温度范围控制在:135~150℃;
S8无菌罐装:调整设备在无菌条件下罐装,二次杀菌后成品入库。
3.根据权利要求2所述的一种稳定的多功能枸杞复合汁制作方法,其特征在于,所述辅料包括荷叶提取物、决明子提取物、桑叶提取物、菊花提取物、甘草提取物。
4.根据权利要求2所述的一种稳定的多功能枸杞复合汁制作方法,其特征在于,所述果胶酶的浓度为1‰g。
5.根据权利要求2所述的一种稳定的多功能枸杞复合汁制作方法,其特征在于,所述S2步骤枸杞浸提中枸杞破碎后料水比按照4:1混合后,水温控制在小于50摄氏度。
6.根据权利要求2所述的一种稳定的多功能枸杞复合汁制作方法,其特征在于,所述S4步骤中,加入异麦芽低聚糖1.5%、vc1.5%,多酚酶0.2-0.3%,多酚酶的添加温度控制在30-40℃,时间控制在0.3小时。
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