CN112931739A - 一种花生玉米饮料及其制备方法 - Google Patents
一种花生玉米饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/46—Preservation of non-alcoholic beverages by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及花生饮料生产技术领域,具体涉及一种花生玉米饮料及其制备方法,所述的一种花生玉米饮料的主要组成成分包括乳熟期的糯玉米制浆得到的玉米原液和饱果期的鲜花生制浆得到的花生原液,所述花生原液和玉米原液的重量比为1:3~4,还可以包括乳化稳定剂,所述的一种花生玉米饮料的制备方法包括清洗、调配、均质、杀菌、冷却等步骤;本发明制备的花生玉米饮料营养丰富、老少皆宜,且采用带红衣的花生仁和玉米穗鲜榨,生产效率高。
Description
技术领域
本发明涉及花生饮料生产技术领域,具体涉及一种花生玉米饮料及其制备方法。
背景技术
人们日常生活,离不开各种饮料,人们对其口味和营养的要求也在逐渐升高,市场上的饮料,已经不能够满足人们的日常需求,高营养且具有一定的养生的饮品越来越受到消费者的青睐。
现代科学研究表明,花生的营养十分丰富,花生仁含有丰富的氨基酸以及锌、铁、锰、铜、铬等微量元素,同时也包含蛋白质、磷脂、钙、磷、铁及维生素B1、胡萝卜素、维生素E及尼克酸等人类必需的营养物质;但除了花生仁外,花生的红衣含有丰富的不饱和脂肪酸,它可以抑制人体纤维蛋白的溶解,还可以促进骨髓造血的功能,但是由于口感问题,花生的红衣在食用时经常被去掉。
玉米富含维生素E、维生素A、卵磷脂等营养成分,且含有大量的粗纤维,将花生玉米混合,能够使二者所含的营养物质更容易被吸收,复合现代人对饮料的高要求。
发明内容
为了解决上述现有技术中存在的问题,本发明提出了一种花生玉米饮料及其制备方法。
本发明解决其技术问题所采用的技术方案是:
一种花生玉米饮料,饮料的主要组成成分包括乳熟期的糯玉米制浆得到的玉米原液和饱果期的鲜花生制浆得到的花生原液,所述花生原液和玉米原液的重量比为1:3~4;糯玉米在播种后55~60天采收果穗,此时糯玉米为乳熟期,子粒内有乳汁状内含物,子粒中的含水率高,适合用来榨汁;花生在播种85 天左右后采收荚果,此时花生为饱果初期,此时花生内营养生长还未开始衰退,是花生内的营养最为丰富的时期。
本发明中选用的花生型号为普通型济花501花生,具体参数如下:半直立,连续开花,区域试验结果显示主茎平均高43.95厘米,侧枝平均长46.06厘米,平均分枝数7.44个,平均结果枝6.12个;叶片呈倒卵形,浅绿色;花冠呈黄色;荚果为普通形,缢缩程度中等,荚果表面质地中等;籽仁呈柱形,甜度较高;种皮为深红色,种皮内表面为白色;单株果数17.33个,出米率为73.2%。经品质分析结果:籽仁含油量43.10%,蛋白质含量27.4%,油酸含量38.5%,籽仁亚油酸含量38.3%,茎蔓粗蛋白含量10.7%,蔗糖10.62克/100克;经抗病性接种鉴定结果:中抗青枯病、锈病,轻感叶斑病。
本发明选用的玉米型号为半紧凑型济糯33糯玉米,具体参数如下:全株叶片19片,幼苗叶鞘为紫色,花丝为绿色,花药为黄色;区域试验结果显示鲜穗采收期72天,株高271.9厘米,穗位117.2厘米,倒伏率3.4%,倒折率 0.1%;果穗呈圆筒形,商品鲜穗平均穗长19.2厘米、平均穗粗4.6厘米、平均秃顶0.4厘米、平均穗粒数483粒,白轴,白粒,果皮中厚;经抗病性接种鉴定结果:中抗小斑病,抗弯孢叶斑病、瘤黑粉病,高抗大斑病、感粗缩病;经品质分析结果:粗蛋白含量7.31%,粗脂肪5.44%,赖氨酸4.95ug/mg,粗淀粉54.41%,可溶性固形物(湿基)10.3%。
优选的,所述的一种花生玉米饮料还包括乳化稳定剂,所述乳化稳定剂的具体成分包括:单甘脂:20~25%;蔗糖酯:20~25%;CMC:25~40%;黄原胶:20~25%,在该配比范围内,能够保证饮料的乳化稳定性的同时对于饮料的口感有协同增效的作用;所述花生原液与所述乳化稳定剂的重量比为50: 0.2~0.4;
一种花生玉米饮料的制作方法,采用上述的一种花生玉米饮料配方,具体包括以下步骤:
S1:糯玉米剥去苞叶洗净,玉米穗放入榨汁机中榨成玉米原液;
S2:花生洗净剥壳,保留红衣放入榨汁机中榨成花生原液;
S3:将花生原液、玉米原液和乳化稳定剂按照配方的重量比或重量份进行调配,得到混合原液;
S4:将混合原液中倒入均质机中进行均质处理,均质过程可以有效地使物料中的蛋白质颗粒和脂肪球更小,使整个体系更稳定,也更有助于人体吸收;
S5:取混合原液加水稀释;
S6:取混合后的饮料进行装瓶;
S7:对瓶装饮料进行杀菌并冷却;
S8:进行封装、擦抹、贴标出厂。
优选的,所述步骤S4中均质的条件为:温度:55~75℃;压强:24~26MPa。
优选的,所述步骤S5中稀释时加水的重量比为玉米原液:水=1:2~10。
优选的,所述步骤S7中杀菌的条件为:杀菌温度:120~125℃;杀菌时间 15~25min。
与现有技术相比,本发明的有益效果是:(1)玉米原液与花生原液混合有助于花生内的蛋白质更容易被人体吸收;且玉米的粗纤维含量较高,鲜花生小分子蛋白含量较高,粗纤维和小分子蛋白结合吸收对人体健康有益;(2) 乳熟期的糯玉米带芯鲜榨,保留了玉米芯内的粗纤维等营养成分的同时,避免了繁琐的剥壳和脱粒工作,生产效率高;(3)采用饱果期的花生和乳熟期的玉米进行榨汁,最大程度上保留了玉米和花生内的营养成分,同时确保了饮料的口感;(4)采用高温杀菌的方式灭菌,在生产过程中不添加任何防腐剂也可以保存一年左右的时间,绿色健康。
具体实施方式
下面详细描述本发明的实施例,仅用于解释本发明,而不能理解为对本发明的限制。
实施例一
本实施例提出了一种花生玉米饮料,成分为乳熟期的糯玉米制浆得到的玉米原液300g和饱果期的鲜花生制浆得到的花生原液100g,不包括任何添加剂。
上述的花生玉米饮料制备时具体包括以下步骤:
S1:糯玉米剥去苞叶洗净,玉米穗放入榨汁机中榨成玉米原液;
S2:花生洗净剥壳,保留红衣放入榨汁机中榨成花生原液;
S3:将花生原液、玉米原液进行调配得到混合原液;
S4:将混合原液倒入均质机中进行均质处理,均质的条件为:温度:55℃;压强:24MPa;
S5:取混合原液加600g水稀释;
S6:取混合后的饮料进行装瓶;
S7:对瓶装饮料进行杀菌,杀菌温度为120℃,杀菌时间为15min,杀菌完成后冷却;
S8:进行封装、擦抹、贴标出厂。
实施例二
本实施例提出了一种花生玉米饮料,成分包括乳熟期的糯玉米制浆得到的玉米原液400g和饱果期的鲜花生制浆得到的花生原液100g,除此之外还包括 0.4g乳化稳定剂,0.4g乳化稳定剂其中包括0.1g单甘脂,0.1g蔗糖酯,0.1gCMC 以及0.1g黄原胶。
上述的花生玉米饮料制备时具体包括以下步骤:
S1:糯玉米剥去苞叶洗净,玉米穗放入榨汁机中榨成玉米原液;
S2:花生洗净剥壳,保留红衣放入榨汁机中榨成花生原液;
S3:将花生原液、玉米原液和乳化稳定剂按照配方的重量比进行调配,得到混合原液;
S4:将混合原液倒入均质机中进行均质处理,均质的条件为:温度:75℃;压强:26MPa;
S5:取混合原液加4000g水稀释;
S6:取混合后的饮料进行装瓶;
S7:对瓶装饮料进行杀菌,杀菌温度为125℃,杀菌时间为25min,杀菌完成后冷却;
S8:进行封装、擦抹、贴标出厂。
实施例三
本实施例提出了一种花生玉米饮料,成分包括乳熟期的糯玉米制浆得到的玉米原液350g和饱果期的鲜花生制浆得到的花生原液100g,除此之外还包括0.8g乳化稳定剂,0.8g乳化稳定剂其中包括0.16g单甘脂,0.16g蔗糖酯, 0.32gCMC以及0.16g黄原胶。
上述的花生玉米饮料制备时具体包括以下步骤:
S1:糯玉米剥去苞叶洗净,玉米穗放入榨汁机中榨成玉米原液;
S2:花生洗净剥壳,保留红衣放入榨汁机中榨成花生原液;
S3:将花生原液、玉米原液和乳化稳定剂按照配方的重量比进行调配,得到混合原液;
S4:将混合原液将混合原液倒入均质机中进行均质处理,均质的条件为:温度:65℃;压强:25MPa;
S5:取混合原液加2100g水稀释;
S6:取混合后的饮料进行装瓶;
S7:对瓶装饮料进行杀菌,杀菌温度为122.5℃,杀菌时间为20min,杀菌完成后冷却;
S8:进行封装、擦抹、贴标出厂。
实施例四
本实施例提出了一种花生玉米饮料,成分包括乳熟期的糯玉米制浆得到的玉米原液370g和饱果期的鲜花生制浆得到的花生原液100g,除此之外还包括0.6g乳化稳定剂,0.6g乳化稳定剂其中包括0.135g单甘脂,0.135g蔗糖酯, 0.195gCMC以及0.135g黄原胶。
上述的花生玉米饮料制备时具体包括以下步骤:
S1:糯玉米剥去苞叶洗净,玉米穗放入榨汁机中榨成玉米原液;
S2:花生洗净剥壳,保留红衣放入榨汁机中榨成花生原液;
S3:将花生原液、玉米原液和乳化稳定剂按照配方的重量比进行调配,得到混合原液;
S4:将混合原液将混合原液倒入均质机中进行均质处理,均质的条件为:温度:55℃;压强:26MPa;
S5:取混合原液加1480g水稀释;
S6:取混合后的饮料进行装瓶;
S7:对瓶装饮料进行杀菌,杀菌温度为120℃,杀菌时间为25min,杀菌后冷却;
S8:进行封装、擦抹、贴标出厂。
实施例五
本实施例提出了一种花生玉米饮料,成分包括乳熟期的糯玉米制浆得到的玉米原液3300g和饱果期的鲜花生制浆得到的花生原液1000g,除此之外还包括7g乳化稳定剂,7g乳化稳定剂其中包括1.4g单甘脂,1.4g蔗糖酯,2.8gCMC 以及1.4g黄原胶。
上述的花生玉米饮料制备时具体包括以下步骤:
S1:糯玉米剥去苞叶洗净,玉米穗放入榨汁机中榨成玉米原液;
S2:花生洗净剥壳,保留红衣放入榨汁机中榨成花生原液;
S3:将花生原液、玉米原液和乳化稳定剂按照配方的重量比进行调配,得到混合原液;
S4:将混合原液倒入均质机中进行均质处理,均质的条件为:温度:75℃;压强:24MPa;
S5:取混合原液加10000g水稀释;
S6:取混合后的饮料进行装瓶;
S7:对瓶装饮料进行杀菌,杀菌温度为125℃,杀菌时间为15min,杀菌完成后冷却;
S8:进行封装、擦抹、贴标出厂。
尽管已经示出和描述了本发明的实施例,本领域的普通技术人员可以理解:在不脱离本发明的原理和宗旨的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由权利要求及其等同物限定。
Claims (7)
1.一种花生玉米饮料,其特征在于:饮料的主要组成成分包括乳熟期的糯玉米制浆得到的玉米原液和饱果期的鲜花生制浆得到的花生原液,所述花生原液和玉米原液的重量比为1:3~4。
2.根据权利要求1所述的一种花生玉米饮料,其特征在于:还包括乳化稳定剂,所述乳化稳定剂的主要成分包括:单甘脂:20~25%;蔗糖酯:20~25%;CMC:25~40%;黄原胶:20~25%;所述花生原液与所述乳化稳定剂的重量比为50:0.2~0.4。
3.根据权利要求1所述的一种花生玉米饮料,其特征在于:还包括防腐剂,所述花生原液与所述防腐剂的重量比为50:0.1~0.2。
4.一种花生玉米饮料的制备方法,其特征在于:采用权利要求1~3任一项所述的一种花生玉米饮料配方,具体包括以下步骤:
S1:糯玉米剥去苞叶洗净,玉米穗放入榨汁机中榨成玉米原液;
S2:花生洗净剥壳,保留红衣放入榨汁机中榨成花生原液;
S3:将花生原液、玉米原液和乳化稳定剂按照配方的重量比或重量份进行调配,得到混合原液;
S4:将混合原液倒入均质机中进行均质处理;
S5:取混合原液加水稀释;
S6:取混合后的饮料进行装瓶;
S7:对瓶装饮料进行杀菌并冷却;
S8:进行封装、擦抹、贴标出厂。
5.根据权利要求6所述的一种花生玉米饮料的制备方法,其特征在于:所述步骤S4中均质的条件为:温度:55~75℃;压强:24~26MPa。
6.根据权利要求6所述的一种花生玉米饮料的制备方法,其特征在于:所述步骤S5中稀释时加水的重量比为玉米原液:水=1:2~10。
7.根据权利要求6所述的一种花生玉米饮料的制备方法,其特征在于:所述步骤S7中杀菌的条件为:杀菌温度:120~125℃;杀菌时间15~25min。
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