CN112931733A - 一种紫米芒果汁功能性饮料及其制备方法 - Google Patents
一种紫米芒果汁功能性饮料及其制备方法 Download PDFInfo
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Abstract
本发明提供一种紫米芒果汁功能性饮料及其制备方法，涉及食品加工技术领域。其特征在于：本发明以紫米、芒果、蜂蜜等为主要原料，经磨浆、酶解、浸取等加工工艺，再通过添加酶制剂提高饮料的稳定性，制成紫米芒果汁复合功能性饮料。本发明的紫米芒果汁功能性饮料在保留紫米食品中营养物质的同时改善其气味与口感，使其兼有浓郁的谷物香味和水果鲜味，滋味酸度适中，风味独特，饮用方便，适合各年龄段人群饮用。具有补中益气，健脾养胃，强化骨骼等多种功效，可降低血液中甘油三酯的浓度，减小高血压、糖尿病等疾病的发病率。生产技术含量高，发展前景广阔。
Description
技术领域
本发明涉及食品加工技术领域，具体地，本发明涉及一种紫米芒果汁功能性饮料及其制备方法。
背景技术
谷类物质，是人体最主要的热能来源，谷物中，紫米号称米中珍品，对促进人体健康发育有积极作用。紫米中的B族维生素和酮类化合物可有效预防缺铁性贫血，维持骨骼健康。钙、磷、铁、锌等营养元素具有清除自由基以及协助免疫调节等多种生理功能。
本发明是一种紫米芒果汁功能性饮料，其以紫米、芒果、蜂蜜为原料，经磨浆、浸取等加工工艺，再通过添加酶制剂提高饮料的稳定性，制成紫米芒果汁复合功能性饮料。在保留紫米食品中营养物质的同时改善其气味与口感，使其同时具有浓郁的谷物香味和水果香味，滋味酸度适中，风味独特，既具备果汁饮料独有的风味和活性成分，又兼有谷物中大量膳食纤维所具有的特殊膳食功能，能够调节肠道，起到防癌抗癌的作用，并且提高营养物质消化吸收率。
本发明是集营养性和功能性为一体的新型谷物果汁复合饮料，此类产品是特殊功能保健性食品研究热点之一。
发明内容
本发明的目的在于提供一种紫米芒果汁功能性饮料，以紫米、芒果、蜂蜜等为主要原料，经磨浆、酶解、浸取等加工工艺制成，可应用于食品加工领域。
本发明还提供上述紫米芒果汁功能性饮料的制备方法，该方法包括如下步骤：
原料准备：
(1)将炒过的米与水按一定比例浸提，后再加入水将浸提过的米进行磨浆。
(2)加入淀粉酶对原料液进行液化、再加入糖化酶对原料液进行糖化。
(3)对原料液灭菌处理后，进行渣浆分离，得到酶解液。
(4)制备芒果汁：挑选优质原料，将芒果进行榨汁，将榨汁进行粗滤，滤液进行离心。后取上清液加入果胶酶制剂、明胶，进行澄清。得到均匀芒果汁液备用。
原料混合：
(1)调配：将浸提液与酶解液混合，后加入芒果汁、果胶、蔗糖、抗坏血酸、蜂蜜等。
(2)均质：将调配好的混合液进行均质。
(3)罐装灭菌：均质后的料液先进行脱气后进行装罐，后杀菌，得到紫米芒果汁功能性饮料。
(4)检测：储存一段时间后，检测无分层、涨气即为成品。
本发明的有益效果为：
(1)以紫米，芒果汁为主要原料制成的谷物果汁饮料含有丰富的营养物质和膳食纤维，具有补中益气，健脾养胃，强化骨骼等多种功效，有利于改善人体的膳食结构，可降低血液中甘油三酯的浓度，减小高血压、糖尿病等疾病的发病率。又兼有谷物中大量膳食纤维所具有的特殊膳食功能，能够调节肠道，起到防癌抗癌的作用。
(2)谷物果汁功能饮料是天然绿色食品，在保留紫米食品中营养物质的同时改善其气味与口感，使其兼有浓郁的谷物香味和水果鲜味，滋味酸度适中，风味独特，饮用方便，适合各年龄段人群饮用。
(3)目前国内市场少有类似的紫米芒果汁功能饮料，这为本发明提供了极大的发展空间与极广的受众人群，本发明充分体现当代谷物饮料加工技术的应用与高度发展。
具体实施方式
以下通过具体实施方法对本发明作进一步的阐述：
一种紫米芒果汁功能性饮料及其制备方法，包括以下步骤：
1.原料准备
(1)炒米：将碎米(整米)在180℃烘烤箱中烘烤20min，使之产生焦香气味。
(2)浸提：将步骤(1)烘烤过的米与水按1:9比例进行浸提，温度80℃，时间40min，浸提液过滤备用。
(3)磨浆：将步骤(2)浸提过的米中加入3倍量的水进行磨浆。
(4)酶解液化：选用中温淀粉酶，加酶量60u/g原料。对步骤(3)磨浆后的溶液，进行液化。
(5)糖化：将步骤(4)酶解后的溶液，加糖化酶糖化。
(6)灭菌：糖化结束后，将步骤(5)糖化后的原料液煮沸，保持15min。
(7)渣浆分离：取步骤(6)灭菌后的原料液的上清液进行离心操作。在3000r/min离心机中离心15min，得到酶解液。
(8)芒果汁的制备：对原料进行挑选，剔除霉变果，腐烂果，未成熟，受伤变质的芒果，清洗，运用辊式破碎机对芒果进行破碎。将榨汁进行粗滤，滤液在3000r/min离心机中离心15min。取上清液加入果胶酶制剂作用15min后加入明胶，在温度为18℃下进行澄清。得到均匀芒果汁液备用。
2.原料混合
(9)原料初混合：用步骤(2)浸提液与步骤(7)酶解液按2:1比例混合成混合原料液。
(10)调配：向步骤(9)混合原料液中加入占混合原料液15％-20％的芒果汁，0.2％果胶，8％-12％蔗糖，0.05-0.01％抗坏血酸，1％的蜂蜜等。
(11)均质：将步骤(10)调配的混合原料液，在压强40MPa，温度55℃下，进行均质处理。
(12)高压灭菌：将步骤(11)均质后的混合原料液先进行脱气后进行装罐，罐装后，进行高压灭菌，得到紫米芒果汁饮料。
(13)检测：待罐装饮料冷却到室温，储存3天。检测到产品无分层、涨气即为成品。
进一步地限定，步骤(4)所述的酶解条件控制为：PH值6.0-6.5，温度70℃，时间60min。
进一步地限定，步骤(5)所述加糖化酶量为300-350u/g，酶解条件控制为：PH值4.0-4.5，温度60-62℃，酶解为时间8-10h。
进一步地限定，步骤(8)所述的辊式破碎机粒度为4mm。
进一步地限定，步骤(12)所述的高压灭菌为瓶内灭菌。
进一步地限定，步骤(12)所述的高压灭菌条件为：温度121℃，时间10min。
本发明运用上述技术方法，制得的产品经过理化分析可知可溶固形物≥8％，蛋白质≥5g/100mL。上述具体实施方法仅仅是举例性说明，对于食品领域技术人员来说，可以根据上述说明加以改进或变换，但任何改进或变换都要符合权利要求书限定的含量的百分之五以内，并且在卫生指标上食品添加剂应符合GB2760-2014标准，产品不得添加人工色素及人工合成甜味剂。
Claims (6)
1.一种紫米芒果汁功能性饮料的制备方法，其特征在于，包括以下步骤：
原料准备
(1)炒米：将碎米(整米)在180℃烘烤箱中烘烤20min，使之产生焦香气味；
(2)浸提：将步骤(1)烘烤过的米与水按1:9比例进行浸提，温度80℃，时间40min，浸提液过滤备用；
(3)将步骤(2)浸提过的米中加入3倍量的水进行磨浆；
(4)酶解液化：选用中温淀粉酶，对步骤(3)磨浆后的溶液，进行液化；
(5)糖化：将步骤(4)酶解后的溶液，加糖化酶糖化；
(6)灭菌：糖化结束后，将步骤(5)糖化后的原料液煮沸，保持15min；
(7)渣浆分离：取步骤(6)灭菌后的原料液的上清液进行离心操作，在3000r/min离心机中离心15min，得到酶解液；
(8)芒果汁的制备：对原料进行挑选，剔除霉变果，腐烂果，未成熟，受伤变质的芒果，清洗，运用辊式破碎机对芒果进行破碎，将榨汁进行粗滤，滤液在3000r/min离心机中离心15min，取上清液加入果胶酶制剂作用15min后加入明胶，在温度为18℃下进行澄清，得到均匀芒果汁液备用；
原料混合
(9)原料初混合：用步骤(2)浸提液与步骤(7)酶解液按2:1比例混合成混合原料液；
(10)调配：向步骤(9)混合原料液中加入占混合原料液15％-20％的芒果汁，0.2％果胶，8％-12％蔗糖，0.05-0.01％抗坏血酸，1％的蜂蜜等；
(11)均质：将步骤(10)调配的混合原料液，在压强40MPa，温度55℃下，进行均质处理；
(12)高压灭菌：将步骤(11)均质后的混合原料液先进行脱气后进行装罐，罐装后，进行高压灭菌，得到紫米芒果汁饮料；
(13)检测：待罐装饮料冷却到室温，储存3天，检测到产品无分层，涨气即为成品。
2.根据权利要求1所述一种紫米芒果汁功能性饮料的制备方法，其特征在于所述步骤(4)中的，加酶量60u/g原料，酶解条件控制为：PH值6.0-6.5，温度70℃，时间60min。
3.根据权利要求1所述一种紫米芒果汁功能性饮料的制备方法，其特征在于所述步骤(5)中的，加糖化酶量为300-350u/g，酶解条件控制为：PH值4.0-4.5，温度60-62℃，酶解为时间8-10h。
4.根据权利要求1所述一种紫米芒果汁功能性饮料的制备方法，其特征在于所述步骤(8)中的，辊式破碎机粒度为4mm。
5.根据权利要求1所述一种紫米芒果汁功能性饮料的制备方法，其特征在于所述步骤(12)中的，高压灭菌为瓶内灭菌。
6.根据权利要求1所述一种紫米芒果汁功能性饮料的制备方法，其特征在于所述步骤(12)中的，高压灭菌条件为：温度121℃，时间10min。
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