CN113229424A - 一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法 - Google Patents
一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法 Download PDFInfo
- Publication number
- CN113229424A CN113229424A CN202110686234.6A CN202110686234A CN113229424A CN 113229424 A CN113229424 A CN 113229424A CN 202110686234 A CN202110686234 A CN 202110686234A CN 113229424 A CN113229424 A CN 113229424A
- Authority
- CN
- China
- Prior art keywords
- jelly
- flower
- anthocyanin
- juice
- sphenoidea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 78
- 239000008274 jelly Substances 0.000 title claims abstract description 78
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 58
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 58
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 58
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 58
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000005605 Clitoria ternatea Species 0.000 title claims description 20
- 235000008358 Clitoria ternatea Nutrition 0.000 title claims description 20
- 235000013361 beverage Nutrition 0.000 claims abstract description 40
- 235000019674 grape juice Nutrition 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 75
- 235000021552 granulated sugar Nutrition 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 16
- 239000002131 composite material Substances 0.000 claims description 14
- 244000066764 Ailanthus triphysa Species 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241001113925 Buddleja Species 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 241000219094 Vitaceae Species 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 235000021021 grapes Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000502280 Clitocybe Species 0.000 claims 2
- 230000001953 sensory effect Effects 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000035764 nutrition Effects 0.000 abstract description 9
- 239000000049 pigment Substances 0.000 abstract description 8
- 241000157281 Clitoria Species 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 4
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 4
- 235000008758 anthocyanidins Nutrition 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 150000008442 polyphenolic compounds Chemical group 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 208000002197 Ehlers-Danlos syndrome Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000218206 Ranunculus Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- A23L2/58—Colouring agents
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法，包括如下步骤：1)花青素提取；2)蝶豆花果冻的制作；3)蝶豆花葡萄汁复合饮料的制作；4)果冻与果汁的混合调配。该方法能够在保留花青素营养性、发挥其天然色素的作用的同时，满足大众对于果冻果汁饮料的感官要求。
Description
技术领域
本发明涉及果冻果汁饮料加工领域，具体涉及一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法。
背景技术
蝶豆花中富含花青素，其花青素含量是一般植物的10倍，其花青素含量为1.63±0.04mg/g(以cyanidin-3-glucoside计)。花青素属于多酚类化合物，是植物最主要的水溶性色素之一，其多酚结构使其具有较强的抗氧化性，能够清除各种自由基，使其具有抗癌、降血压、软化血管等方面的功能；蝶豆花除含有丰富的水溶性花青素，还含有维生素A、C和E等丰富的维生素，具有提高机体免疫能力的作用。因此，天然花青素作为一类高效的天然抗氧化剂，越来越受到研究者和消费者的青睐，作为一种天然食用色素，花青素安全、无毒、资源丰富，而且具有一定营养和药理作用，在食品、化妆、医药等方面有着巨大的应用潜力。
葡萄中含有低聚花青素，在人体内其抗氧化能力是VE的50倍，是VC的20倍；葡萄可去除色素沉淀，帮助形成皮肤蛋白，使皮肤富有弹性，嫩滑光洁；此外，葡萄中还含有多酚类成分，其含量为每百克鲜重0.10-0.35g，多酚具有杀真菌的作用；葡萄汁中的糖主要是葡萄糖，葡萄汁中的酸主要为酒石酸和苹果酸，还含有少量的柠檬酸、琥珀酸、乳酸及其它酸。
近十年来，消费者开始有意识的注重饮料的营养健康，饮料的添加剂趋于天然营养化，随着饮料行业的规模不断扩大，饮料的口感、营养等各方面都在不断创新。随着时代的发展，消费者对饮品的营养成分、口感、外观的要求不断提高，对果冻天然性、安全性、营养性的要求也不断提高，蝶豆花中的花青素与葡萄中的原花青素具有相似营养价值，二者相辅相成，所制饮品的营养价值能够得到充分发挥，因此研制这款将蝶豆花果冻和蝶豆花葡萄汁相结合的新型果冻果汁型饮料，符合消费市场前景的复合饮料，为工业化、规模化生产提供基础理论。
蝶豆花中的花青素不仅可以作为一种营养物质出现在饮料中，同时还具有天然色素的作用。因此，在发挥其天然色素的作用的同时，保留花青素的营养性，成为制备富含花青素的蝶豆花果冻果汁型饮料的一大难题。
发明内容
为解决现有技术的问题，本发明提供一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法。该方法能够在保留花青素营养性、发挥其天然色素的作用的同时，满足大众对于果冻果汁饮料的感官要求。
本发明的目的通过以下技术方案来实现：
一种富含花青素的蝶豆花果冻果汁型饮料的制备方法，包括如下步骤：
1)花青素提取：采用蒸馏水提取蝶豆花中的花青素，得到含花青素30-34mg/g的蝶豆花水溶液；此步骤使用蒸馏水提取花青素，可满足饮料的食用要求。
2)蝶豆花果冻的制作：向步骤1)中得到的富含花青素的蝶豆花水溶液中加入白凉粉、白砂糖、柠檬酸，进行冷却、冷藏，最终得到蝶豆花果冻样品；加入白凉粉使蝶豆花水形成果冻状物质，加入白砂糖进行调味，加入柠檬酸调整花青素成色及营养性。
其中，所述蝶豆花果冻中各物质添加量，以质量分数计：柠檬酸0.20-0.30％、白凉粉4.00-6.00％、白砂糖6.00-8.00％、蝶豆花水溶液(浸提液)85.7％-89.8％；
3)蝶豆花葡萄汁复合饮料的制作：葡萄清洗、沥干、去皮后进行榨汁处理，进行三次过滤，与已配置好的富含花青素的蝶豆花水溶液进行充分混合，加入适量柠檬酸、白砂糖进行调制，最终得到蝶豆花葡萄汁复合饮料样品；
其中，所述蝶豆花葡萄汁复合饮料中各物质添加量，以质量分数计：柠檬酸0.15-0.25％、葡萄汁15-25.00％、白砂糖6-9.00％、蝶豆花水溶液(浸提液)65.75％-78.85％；
4)果冻与果汁的混合调配：将已经制作成型的蝶豆花果冻放入容器中，缓慢加入蝶豆花葡萄汁复合饮料，静置，下层为可吸食的蝶豆花果冻，上层为蝶豆花葡萄汁复合饮料；
为了得到最符合消费者饮用标准，对果冻果汁饮料进行配制，得到最适果冻果汁饮料配比。
优选地，步骤1)中，蝶豆花按料液比1：20(g/mL)进行花青素浸提、柠檬酸添加量为0.2％～0.3％、提取温度水浴50℃、提取时间1.0h。
优选地，步骤1)中，花青素提取采用蒸馏水浸提；由于此果冻果汁饮料是食品级别，所以采用符合食用标准的蒸馏水进行花青素的有效提取。
优选地，步骤2)中，蝶豆花果冻中各物质添加量，以质量百分数计：柠檬酸0.25％、白凉粉5.00％、白砂糖8.00％、蝶豆花水溶液(浸提液)86.75％；其中含花青素约8.25mg/100g蝶豆花果冻)。
优选地，步骤2)中，冷却的条件为：15-20℃冷却20-30min。
优选地，步骤3)中，蝶豆花葡萄汁复合饮料中各物质添加量，以质量百分数计：柠檬酸0.20％、葡萄汁20.00％、白砂糖9.00％、蝶豆花水溶液(浸提液)70.8％；其中含花青素约4.98mg/100g蝶豆花葡萄汁复合饮料。
优选地，步骤4)中，蝶豆花果冻与蝶豆花葡萄汁复合饮料的质量为1:1-1:3。
优选地，还包括：果冻与果汁的杀菌处理：步骤2)中得到的蝶豆花果冻和步骤3)得到的蝶豆花葡萄汁复合饮料分别进行杀菌处理，之后再进行步骤4)的果冻与果汁的混合调配；杀菌处理的条件为：60-65℃，持续25-30分钟。
本发明还提供上述方法制备的富含花青素的蝶豆花果冻果汁饮料。
本发明的有益效果：
本发明提供一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法。该方法能够在保留花青素营养性、发挥其天然色素的作用的同时，满足大众对于果冻果汁饮料的感官要求。
附图说明
图1为本发明提供的富含花青素的蝶豆花果冻果汁饮料的制备流程图。
具体实施方式
下面以具体实施例来说明本发明的技术方案，如图1所示：
1)花青素提取：蒸馏水提取蝶豆花中的花青素，得到富含花青素的蝶豆花水溶液；蝶豆花按料液比1：20(g/mL)进行花青素浸提、柠檬酸添加量为0.2％～0.3％、提取温度水浴50℃、提取时间1.0h；
2)蝶豆花果冻的制作：向已得到的富含花青素的蝶豆花水溶液中加入白凉粉、白砂糖、柠檬酸，进行冷却(15-20℃冷却20-30min)、冷藏，最终得到蝶豆花果冻样品；
以感官评定员的感官评分为单因素实验理论依据，并利用单因素实验结果进行正交试验，选取柠檬酸添加量(A)、白凉粉添加量(B)、白砂糖添加量(C)3个因素进行三因素三水平L9(33)正交试验设计，最终确定蝶豆花果冻的最佳配方；配方中柠檬酸添加量(A)、白凉粉添加量(B)、白砂糖添加量(C)以及富含花青素的蝶豆花水溶液以质量百分数计；
表1 L9(33)正交试验因素和水平表(％)
表2正交试验结果
由表2极差R可知，影响蝶豆花果冻的感官评分因素顺序为：柠檬酸添加量>白砂糖添加量>白凉粉添加量。最佳配方为：A2B2C3，即柠檬酸添加量0.25％、白凉粉添加量5.00％、白砂糖添加量8.00％。
果冻的杀菌处理：蝶豆花果冻进行杀菌处理，60-65℃，持续30分钟。
3)蝶豆花葡萄汁复合饮料的制作：精选葡萄清洗、沥干、去皮后进行榨汁处理，进行三次过滤，得到葡萄汁；将得到的葡萄汁与已得到的富含花青素的蝶豆花水溶液进行充分混合，加入适量柠檬酸、白砂糖进行调制，最终得到蝶豆花葡萄汁复合饮料样品；
以感官评定员的感官评分与饮料澄清度为单因素实验理论依据，并利用单因素实验结果进行正交试验，选取柠檬酸添加量(A)、葡萄汁添加量(B)、白砂糖添加量(C)3个因素进行三因素三水平L9(33)正交试验设计，其中综合评分＝感官评分×50％+透光率×50％，最终确定蝶豆花果冻的最佳配方；配方中柠檬酸添加量(A)、葡萄汁添加量(B)、白砂糖添加量(C)以及富含花青素的蝶豆花水溶液以质量百分数计；
表3 L9(33)正交试验因素和水平表(％)
表4正交试验结果
| 试验号 | A | B | C | 综合评分/分 |
| 1 | 1 | 1 | 1 | 70.6 |
| 2 | 1 | 2 | 2 | 73.3 |
| 3 | 1 | 3 | 3 | 76.3 |
| 4 | 2 | 1 | 2 | 73.4 |
| 5 | 2 | 2 | 3 | 78.5 |
| 6 | 2 | 3 | 1 | 75.1 |
| 7 | 3 | 1 | 3 | 70.3 |
| 8 | 3 | 2 | 1 | 72.8 |
| 9 | 3 | 3 | 2 | 78.3 |
| K1 | 73.4 | 71.4 | 72.8 | |
| K2 | 75.7 | 74.9 | 74.9 | |
| K3 | 73.8 | 76.6 | 75.0 | |
| R | 2.3 | 5.2 | 2.2 |
由表4极差R可知，影响蝶豆花葡萄汁复合饮料的综合评分因素顺序为：葡萄汁添加量>柠檬酸添加量>白砂糖添加量。最佳配方为：A2B2C3，即柠檬酸添加量0.20％、葡萄汁添加量20.00％、白砂糖添加量9.00％。
果汁的杀菌处理：蝶豆花葡萄汁复合饮料进行杀菌处理，60-65℃，持续25-30分钟。
4)果冻与果汁的混合调配：将已经制作成型的蝶豆花果冻放入容器中，缓慢加入蝶豆花葡萄汁复合饮料，蝶豆花果冻与蝶豆花葡萄汁复合饮料的质量比为1:2，静置，下层为可吸食的蝶豆花果冻，上层为蝶豆花葡萄汁复合饮料，得到富含花青素的蝶豆花果冻果汁型饮料成品，之后还可以进行包装。
上述蝶豆花果冻的感官评价标准见表5，蝶豆花葡萄汁复合饮料的感官评价标准见表6。
表5蝶豆花果冻的感官评价标准
表6蝶豆花葡萄汁复合饮料的感官评价标准
从上述实施例可以看出，本发明提供一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法。该方法能够在保留花青素营养性、发挥其天然色素的作用的同时，满足大众对于果冻果汁饮料的感观要求。
Claims (6)
1.一种富含花青素的蝶豆花果冻果汁型饮料的制备方法，其特征在于，包括如下步骤：
1)花青素提取：采用蒸馏水提取蝶豆花中的花青素，得到富含花青素的蝶豆花水溶液；
2)蝶豆花果冻的制作：向步骤1)中得到的富含花青素的蝶豆花水溶液中加入白凉粉、白砂糖、柠檬酸，进行冷却，最终得到蝶豆花果冻样品；
所述蝶豆花果冻中各物质添加量，以质量分数计：柠檬酸0.20-0.30％、白凉粉4.00-6.00％、白砂糖6.00-8.00％、蝶豆花水溶液85.7％-89.8％；
3)蝶豆花葡萄汁复合饮料的制作：葡萄清洗、沥干、去皮后进行榨汁处理，并过滤，得到葡萄汁；将得到的葡萄汁与步骤1)中得到富含花青素的蝶豆花水溶液进行充分混合，加入柠檬酸、白砂糖进行调制，最终得到蝶豆花葡萄汁复合饮料；
所述蝶豆花葡萄汁复合饮料中各物质添加量，以质量分数计：柠檬酸0.15-0.25％、葡萄汁15-25.00％、白砂糖6-9.00％、蝶豆花水溶液65.75％-78.85％；
4)果冻与果汁的混合调配：将步骤2)中得到蝶豆花果冻放入容器中，加入步骤3)中得到的蝶豆花葡萄汁复合饮料，静置，得到富含花青素的蝶豆花果冻果汁型饮料。
2.如权利要求1所述的富含花青素的蝶豆花果冻果汁型饮料的制备方法，其特征在于，步骤1)中，蝶豆花按料液比1：20进行花青素浸提、柠檬酸添加量为0.2％～0.3％、提取温度水浴50℃、提取时间1.0h。
3.如权利要求1所述的富含花青素的蝶豆花果冻果汁型饮料的制备方法，其特征在于，步骤2)中，冷却的条件为：15-20℃冷却20-30min。
4.如权利要求1所述的富含花青素的蝶豆花果冻果汁型饮料的制备方法，其特征在于，步骤4)中，蝶豆花果冻与蝶豆花葡萄汁复合饮料的质量为1:1-1:3。
5.如权利要求1所述的富含花青素的蝶豆花果冻果汁型饮料的制备方法，其特征在于，还包括：果冻与果汁的杀菌处理：步骤2)中得到的蝶豆花果冻和步骤3)得到的蝶豆花葡萄汁复合饮料分别进行杀菌处理，之后再进行步骤4)的果冻与果汁的混合调配；杀菌处理的条件为：60-65℃，持续25-30分钟。
6.一种使用权利要求1-5任一项所述的制备方法制备的富含花青素的蝶豆花果冻果汁饮料。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2021103834433 | 2021-04-09 | ||
| CN202110383443 | 2021-04-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113229424A true CN113229424A (zh) | 2021-08-10 |
Family
ID=77140509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110686234.6A Pending CN113229424A (zh) | 2021-04-09 | 2021-06-21 | 一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113229424A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116462986A (zh) * | 2023-04-17 | 2023-07-21 | 陕西全奥之星生物科技有限公司 | 一种酸性蝶豆花蓝色素的制备方法及应用 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110117423A (zh) * | 2018-02-07 | 2019-08-13 | 匠人之心（北京）产品设计有限公司 | 一种复合天然紫色色素的配方及提取工艺 |
| CN112498962A (zh) * | 2020-10-22 | 2021-03-16 | 浙江理工大学 | 一种柠檬蝶豆花葡萄风味苏打酒精饮料及场景饮料瓶 |
-
2021
- 2021-06-21 CN CN202110686234.6A patent/CN113229424A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110117423A (zh) * | 2018-02-07 | 2019-08-13 | 匠人之心（北京）产品设计有限公司 | 一种复合天然紫色色素的配方及提取工艺 |
| CN112498962A (zh) * | 2020-10-22 | 2021-03-16 | 浙江理工大学 | 一种柠檬蝶豆花葡萄风味苏打酒精饮料及场景饮料瓶 |
Non-Patent Citations (2)
| Title |
|---|
| "夏日饮品 梦幻泡影星空果冻", Retrieved from the Internet <URL:https://www.dealmoon.com/post/1041370> * |
| 陈晓燕等: "花青素葡萄复合饮料的工艺研究", 饮料工业, vol. 17, no. 1, pages 15 - 19 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116462986A (zh) * | 2023-04-17 | 2023-07-21 | 陕西全奥之星生物科技有限公司 | 一种酸性蝶豆花蓝色素的制备方法及应用 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101156704B (zh) | 刺梨花粉蜂蜜刺梨汁饮料 | |
| CN105533351A (zh) | 一种黑木耳保健饮料及其生产工艺 | |
| CN104560518A (zh) | 一种无核金刺梨与甜酒酿复合功能饮料生产方法 | |
| CN104824748A (zh) | 一种发酵蛹虫草复合保健饮品及其制备方法 | |
| KR101413101B1 (ko) | 오디와 동충하초를 이용한 발효주 및 그 제조방법 | |
| CN108085234A (zh) | 一种刺梨醋饮料的制备方法 | |
| CN109730224A (zh) | 低聚肽玫瑰酵素新功能饮品 | |
| KR101339860B1 (ko) | 멸치액젓 및 복분자를 포함한 양념 간장 및 그의 제조방법 | |
| CN104705744A (zh) | 一种黑枸杞黑枣葡萄复合饮料的制备方法 | |
| CN111154594A (zh) | 一种柠檬雪梨复合酒及其酿造方法 | |
| CN113229424A (zh) | 一种富含花青素的蝶豆花果冻果汁型饮料及其制备方法 | |
| CN104830618A (zh) | 一种辣木养生酒的制备方法 | |
| CN103947754A (zh) | 紫薯米酒乳饮料及其制备方法 | |
| CN106879897B (zh) | 彩色马铃薯气泡水及其制作方法 | |
| CN105820918A (zh) | 一种具有美容养颜功能的百合蓝莓保健酒以及制备方法 | |
| CN106281959A (zh) | 一种苹果玫瑰花醋及其制备方法 | |
| CN105219610A (zh) | 一种树莓果汁鸡尾酒及其制备方法 | |
| CN105695287A (zh) | 一种富硒木耳桑葚保健黑醋 | |
| CN115590124A (zh) | 一种软儿梨复合饮料的制备方法 | |
| CN108641878B (zh) | 一种红心火龙果酒的制备方法 | |
| CN113729130A (zh) | 一种芒果双菇复合营养饮料的制备方法 | |
| CN103710201A (zh) | 低醇荔枝果酒饮料的制备方法 | |
| CN113367302A (zh) | 一种低糖银耳雪梨复合果酱及其制备方法 | |
| CN107373245B (zh) | 一种乳酸菌发酵圣女果汁及其制备方法 | |
| CN105420024A (zh) | 猕猴桃红薯混合果酒 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |