CN112293636A - 一种富含花青素的鹰嘴豆纳豆粉的固体饮料及其制备方法 - Google Patents
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Abstract
本发明涉及一种富含花青素的鹰嘴豆纳豆粉固体饮料及其制备方法。本发明所述固体饮料通过鹰嘴豆纳豆冻干粉、花青素粉与多种辅料配伍,克服了传统纳豆产品的特殊气味,制备得到一种溶解性能及口感俱佳、同时富含花青素的含有鹰嘴豆纳豆粉的固体饮料,其中纳豆激酶活力≥2000 IU/g,纳豆活菌数≥1×106cfu/g。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及了一种富含花青素的鹰嘴豆纳豆粉的固体饮料及其制备方法。
背景技术
鹰嘴豆为豆科草本植物,富含人体所需要的多种氨基酸、膳食纤维、多种矿物元素和维生素,具有补中益气、温肾壮阳,润肺止咳、养颜、健胃等功效。纳豆主要是用大豆为原料,蒸煮后接入纳豆芽孢杆菌发酵而成。纳豆含有纳豆激酶、总黄酮、卵磷脂、皂苷、生物素等多种生理活性物质,长期食用具有增强体质、提升机体免疫力等功效。由于鹰嘴豆的营养及功效都显著优于大豆,选用鹰嘴豆为原材料进行发酵,制备的鹰嘴豆纳豆冻干粉,具有比传统纳豆粉氨味低、口感好、纳豆激酶活性高等优点,因此开发潜力巨大。
花青素具有降血糖、降血脂、抗氧化、抗炎等药理活性,是近年来的研究热点。
本工艺所制备富含花青素的鹰嘴豆纳豆粉固体饮料,口感酸甜爽口,纳豆激酶活力高,是一种具有良好的保健功效的固体饮料。
发明内容
针对现有鹰嘴豆深加工利用程度不深,高附加值产品品种较少的现状,本发明的目的在于提供了一种富含花青素的鹰嘴豆纳豆粉的固体饮料及其制备方法,通过将鹰嘴豆纳豆冻干粉与多种原辅料配伍,在一定程度上克服传统纳豆粉氨味重等问题。本发明制备的鹰嘴豆固体饮料口感酸甜爽口,纳豆激酶活力高。
为实现上述目的,本发明是通过以下技术方案实现的:
一种富含花青素的鹰嘴豆纳豆粉固体饮料,包括以下质量份数的配料:
粉鹰嘴豆纳豆冻干粉10-30份,花青素粉1-2份,木糖醇2-3份,其它甜味剂2-10份,其它添加辅料55-85份。
本发明进一步的改进在于,包括以下质量份数的配料:
鹰嘴豆冻干粉鹰嘴豆冻干粉12份,花青素粉2.5份,木糖醇2.5份,其它甜味剂8份,其它添加辅料75份。
本发明进一步的改进在于,甜味剂为低聚异麦芽糖。
本发明进一步的改进在于,辅料为14份,山楂粉40份,魔芋精粉18份,果胶8份,麦芽糊精8份,微晶纤维素1份。
一种富含花青素的鹰嘴豆纳豆菌粉的固体饮料的制备方法,包括如下步骤::
1)鹰嘴豆纳豆粉制备方法为:筛选鹰嘴豆、去杂、清洗后,20-30℃以3-5倍体积的水浸泡12-20h;将浸泡后的鹰嘴豆在高压灭菌锅内100℃,蒸煮2h;冷却至室温,无菌条件下,将纳豆芽孢杆菌按照鹰嘴豆的质量以5%-10%的接种量,将鹰嘴豆和发酵液充分混匀后,37℃,恒温发酵培养16-20h,发酵完成后于4℃冷藏保存。
2)将发酵冷藏后的鹰嘴豆纳豆,放入真空干燥机,预冻1-2小时,物料温度达到-50℃,再经5段真空状态升温干燥(-50℃,5-8小时、-40℃,4-6小时、-20℃,8-12小时、-5℃,8-12小时、0℃,4-8小时),冷冻干燥后粉碎过80-100目筛。
3)配料混合:将上述原料(鹰嘴豆纳豆粉、花青素粉、木糖醇和其它添加剂)按比例混合放入混拌机内、混拌搅匀中,过80-100目筛,得到富含花青素的鹰嘴豆纳豆粉固体饮料。
本发明进一步的改进在于,步骤1)中鹰嘴豆28℃以2.4倍体积的水浸泡15h。纳豆芽孢杆菌按照鹰嘴豆的质量以8%的接种量;步骤1)中恒温发酵培养18h。
本发明进一步的改进在于,步骤2)中物料放入真空干燥机后,冻干工艺参数为预冻2小时,物料温度达到-50℃,再经5段真空状态升温干燥(-50℃,6.5小时、-40℃,5.5小时、-20℃,10小时、-5℃,12小时、0℃,4.5小时)。
本发明进一步的改进在于,步骤2)和步骤3)中的筛的孔径为100目。
本发明进一步的改进在于,,该方法制备的鹰嘴豆纳豆粉固体饮料中纳豆激酶活力≥2000IU/g。
一种富含花青素的鹰嘴豆纳豆菌粉的固体饮料的制备方法,包括如下步骤:
1)鹰嘴豆纳豆粉制备方法为:筛选鹰嘴豆、去杂、清洗后,28℃以2.4倍体积的水浸泡15h;将浸泡后的鹰嘴豆在高压灭菌锅内100℃,蒸煮2h;冷却至室温,无菌条件下,将纳豆芽孢杆菌按照鹰嘴豆的质量以8%的接种量,将鹰嘴豆和发酵液充分混匀后,37℃,恒温发酵培养18h,发酵完成后于4℃冷藏保存。
2)将发酵冷藏后的鹰嘴豆纳豆,放入真空干燥机,预冻2小时,物料温度达到-50℃,再经5段真空状态升温干燥(-50℃,6.5小时、-40℃,5.5小时、-20℃,10小时、-5℃,12小时、0℃,4.5小时),冷冻干燥后粉碎过100目筛。
3)配料混合:将上述原料(鹰嘴豆纳豆粉、花青素粉、木糖醇和其它添加剂)按比例混合放入混拌机内、混拌搅匀中,过100目筛,得到富含花青素的鹰嘴豆纳豆粉固体饮料。
与现有技术相比,本发明具有的有益效果:
本发明富含花青素的鹰嘴豆纳豆粉固体饮料是一种纳豆芽孢杆菌含量高、最大程度保留纳豆激酶含量的高科技固体饮料产品,本发明融合了风味遮掩 (甜味剂、酸味剂、香精)调味、抗氧化活性成分添加等多种技术,最终形成了一种富含花青素的鹰嘴豆纳豆粉固体饮料的科学配方和制备方法
本发明通过鹰嘴豆冻干粉与多种原辅料配伍,克服了传统产品的不良特殊气味和口感发粘的问题,制备方法简单,易于工业化生产。本发明制备的鹰嘴豆纳豆粉固体饮料滋味酸甜可口、具有纳豆活菌数高,纳豆活菌数≥1×106cfu/g;纳豆激酶活力高,纳豆激酶活力≥2200IU/g的特点。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
一种富含花青素的鹰嘴豆纳豆粉固体饮料,包括以下质量份数的配料:鹰嘴豆冻干粉鹰嘴豆冻干粉12kg,花青素粉2.5kg,木糖醇2.5kg,低聚异麦芽糖8kg,山楂粉40kg,魔芋精粉18kg,果胶8kg,麦芽糊精8kg,微晶纤维素1kg。
采用以下步骤制备富含花青素的鹰嘴豆纳豆粉的固体饮料。
1)鹰嘴豆纳豆粉制备方法为:筛选鹰嘴豆、去杂、清洗后,28℃以2.4倍体积的水浸泡15h;将浸泡后的鹰嘴豆在高压灭菌锅内100℃,蒸煮2h;冷却至室温,无菌条件下,将纳豆芽孢杆菌按照鹰嘴豆的质量以8%的接种量,将鹰嘴豆和发酵液充分混匀后,37℃,恒温发酵18h,发酵完成后于4℃冷藏保存。
2)将发酵冷藏后的鹰嘴豆纳豆,放入真空干燥机,预冻2小时,物料温度达到-50℃,再经5段真空状态升温干燥(-50℃,6.5小时、-40℃,5.5小时、-20℃,10小时、-5℃,12小时、0℃,4.5小时),冷冻干燥后粉碎过100目筛。
3)配料混合:将上述原料(鹰嘴豆纳豆粉、花青素粉、木糖醇和其它添加剂)按比例混合放入混拌机内、混拌搅匀中,过100目筛,得到富含花青素的鹰嘴豆纳豆粉固体饮料。
测得该固体饮料纳豆激酶活力≥2200IU/g,纳豆活菌数≥1×106cfu/g。
本发明利用鹰嘴豆为发酵原料并添加花青素等抗氧化原料,制备得到一种口感酸甜,纳豆激酶等活性成分高的固态饮料,可以作为补充营养剂,同时具有降低血压,防治血脂升高的功效,可长期食用。
Claims (6)
1.一种富含花青素的鹰嘴豆纳豆粉固体饮料,其特征在于,包括以下质量份数的配料:鹰嘴豆冻干粉10-30份,花青素粉1-2份,木糖醇2-3份,其它甜味剂2-10份,其它辅料55-85份。
2.根据权利要求1所述的固体饮料中其它甜味剂,其特征在于低聚异麦芽糖。
3.根据权利要求1所述的固体饮料中其它辅料,其特征在于山楂粉、魔芋精粉、果胶、麦芽糊精、微晶纤维素。
4.根据权利要求1所述的一种富含花青素的鹰嘴豆纳豆粉固体饮料及其制备方法,其特征在于采取以下步骤:
1)鹰嘴豆纳豆粉制备:鹰嘴豆筛选、去杂、清洗后,在20-30℃温度下,用3-5倍体积的水浸泡12-20h;将浸泡后的鹰嘴豆在100℃高压灭菌锅中,蒸煮2-2.5h;冷却至室温,无菌条件下,将纳豆芽孢杆菌按照鹰嘴豆质量5%-10%的接种量接菌,将鹰嘴豆和发酵液充分混匀后,37℃恒温发酵16-20h,发酵完成后于4℃冷藏保存,将发酵冷藏后的鹰嘴豆纳豆,冷冻干燥后粉碎过80-120目筛,得到鹰嘴豆纳豆粉;配料混合,其特征在于:按照权利1所述比例将原料鹰嘴豆纳豆粉、花青素粉、木糖醇和其他添加剂混合放入混拌机内、混拌搅匀,过80-100目筛,得到富含花青素的鹰嘴豆纳豆粉固体饮料。
5.根据权利要求4所述的固体饮料的制备方法,其特征在于:
步骤1)中鹰嘴豆28℃以2.4倍体积的水浸泡15h,纳豆芽孢杆菌按照鹰嘴豆的质量以8%的接种量接菌;步骤1)中恒温发酵培养18h,步骤2)中物料放入真空干燥机后,冻干工艺参数为预冻2小时,物料温度达到-50℃,再经5段真空状态升温干燥(-50℃,6.5小时、-40℃,5.5小时、-20℃,10小时、-5℃,12小时、0℃,4.5小时);步骤2)和步骤3)中的筛的孔径为100目。
6.按权利要求4所述富含花青素的鹰嘴豆纳豆粉固体饮料制备方法,生产的固体饮料其特征在于:纳豆激酶活力≥2200IU/g,纳豆活菌数≥1×106cfu/g。
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