CN113519733A - 一种液体即饮饮料及其制备方法 - Google Patents
一种液体即饮饮料及其制备方法 Download PDFInfo
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- CN113519733A CN113519733A CN202110835494.5A CN202110835494A CN113519733A CN 113519733 A CN113519733 A CN 113519733A CN 202110835494 A CN202110835494 A CN 202110835494A CN 113519733 A CN113519733 A CN 113519733A
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Abstract
本发明提供了一种液体即饮饮料及其制备方法。本发明的液体即饮饮料含有动植物双蛋白、复合膳食纤维、复合浓缩果蔬汁、中链脂肪酸甘油酯、共轭亚油酸甘油酯、复合维生素、复合矿物质、体重管理益生菌、白芸豆提取物、粒果仙人掌粉,无添加蔗糖,特别添加椰纤果增加饱腹感和咀嚼感。本发明的饮料营养全面,配方合理,含有高蛋白、高膳食纤维,同时采用液体形式,可以随时随地饮用,能够很好地满足体重管理、减肥、健身人士的需求,且通过科学的组分复配实现高蛋白高纤维高固形物的货架期长期稳定性,同时也突破了高椰纤果的杀菌过程中堵管、受损的添加难题。
Description
技术领域
本发明属于食品领域,涉及一种液体即饮饮料及其制备方法。
背景技术
全球营养改善联盟(GAIN)发布的全球营养不良状况报告显示,超重和肥胖人群的人数越来越多,且近几十年来,肥胖人数呈明显迅速增加的趋势。减肥成为很多当代人的新需求。目前运动减肥、代餐减肥和药物减肥是针对肥胖最主要、最有效的三种方式,而营养代餐作为一种没有痛苦的减肥方式受到越来越多人的欢迎。
中国专利CN 111631264 A公开了一种高蛋白高膳食纤维果蔬代餐奶昔固体饮料及其制备方法,其配方由以下原料按照重量份数组成,脱脂乳粉10-50份、乳清分离蛋白1-30份、大豆分离蛋白5-30份、胶原蛋白1-15份、果蔬干5-40份、麦芽糊精1-30份、魔芋粉1-20份、膳食纤维1-15份、磷脂0-2.0份、银耳粉0-2.0份、维生素和矿物质预混料0-3.0份、三氯蔗糖0-0.5份、葡萄糖基甜菊糖苷0-0.5份等。但该申请采用固体饮料形式,冲泡比较麻烦,不能满足随时随地的饮用需求。
中国专利申请CN 108771221 A公开了一种蛋白营养的减肥代餐奶昔,其特征在于,按重量份计,包括如下组分:蛋白粉10-100份、碳水化合物2-100份、维生素2-20份、矿物质0.1-5份、酪蛋白酸钠0.5-5份;其中,所述蛋白粉由2-5:1的大豆分离蛋白粉和脱脂奶粉组成;所述碳水化合物中至少包含2-20份的膳食纤维;所述膳食纤维为黄原胶、菊粉、奇亚籽粉、魔芋粉的组合。
现有技术中液体即饮代餐饮料的制备还存在以下问题:
1.高蛋白高纤维高固形物在饮品中容易发生析出、沉降,通常代餐饮品中蛋白含量和膳食纤维含量越高,对于货架期的稳定性就越差,导致了储存稳定性与饮品中蛋白和膳食纤维含量的矛盾。
2.添加纤椰果能够增加咀嚼感和饱腹感,但因椰纤果的添加量且形状为正方体和长方体,且需要单独杀菌,在杀菌过程中,因形状不规则,浓度把握不好,在输送过程中,容易造成堵管和糊管,且会造成椰纤果破碎受损严重。
发明内容
本发明针对现有技术存在的问题,提供了一种液体即饮饮料及其制备方法。本发明的饮料不仅配比科学、营养全面、零糖低卡、饱腹感强,而且通过特殊配比大大延长高蛋白高固形物长期储存的稳定性,能够很好地延长货架期的稳定性,满足减肥、健身人士的需求。
为实现上述目的,本发明采用的技术方案如下:
一方面,本发明提供了一种液体即饮饮料。
包括以下质量份的组分:浓缩牛奶蛋白150-600份、大豆分离蛋白粉150-600份、复配稳定剂20-50份、赤藓糖醇50-300份、浓缩复合果蔬汁0-200份、中链脂肪酸甘油酯100-300份、菊粉0-50份、聚葡萄糖100-350份、抗性糊精0-300份、低聚果糖20-100份、白芸豆提取物1-3份、梨果仙人掌粉1-3份、非活菌型乳双岐杆菌1-5份、共轭亚油酸甘油酯20-60份、三氯蔗糖0.2-0.6份、维生素预混料2-4份、复合矿物质2-5份、食用香精5-20份、碳酸氢钠0.01-5份。
优选地,所述液体即饮饮料还包括质量份为100-500份的椰果粒。
进一步地,所述的液体即饮饮料,各组分质量份为:浓缩牛奶蛋白300-600份、大豆分离蛋白粉300-600份、复配稳定剂20-50份、赤藓糖醇50-250份、浓缩复合果蔬汁0-200份、中链脂肪酸甘油酯150-250份、菊粉20-50份、聚葡萄糖100-350份、抗性糊精50-100份、低聚果糖20-80份、白芸豆提取物1-3份、梨果仙人掌粉1-3份、非活菌型乳双岐杆菌1-5份、共轭亚油酸甘油酯20-50份、三氯蔗糖0.2-0.6份、维生素预混料2-4份、复合矿物质2-5份、食用香精5-20份、碳酸氢钠0.01-5份;优选地,还包括椰果粒100-500份。
进一步地,所述的液体即饮饮料,所述的复配稳定剂包括以下质量份的组分:微晶纤维素3-5份、单,双甘油脂肪酸酯1-3份、麦芽糊精15-25份、磷脂1-3份、羧甲基纤维素钠3-10份、卡拉胶1-4份、结冷胶1-3份、柑橘纤维5-12份、磷酸氢二钠1-3份、三聚磷酸钠1-3份。
更进一步地,所述的液体即饮饮料,所述的复配稳定剂中,羧甲基纤维素钠、卡拉胶与柑橘纤维的质量份之比为8-10:2-4:8-12。
进一步地,所述的液体即饮饮料中浓缩复合果蔬汁选自浓缩胡萝卜汁、浓缩番茄汁、浓缩红甜椒汁、浓缩苹果汁、浓缩紫甘蓝汁、浓缩黄甜椒汁、浓缩西芹汁、浓缩绿甜椒汁、浓缩青提汁、浓缩百香果汁、浓缩红苋菜汁、浓缩蜜桃汁、浓缩羽衣甘蓝汁、浓缩黄瓜汁、浓缩葡萄汁、浓缩西柚汁、浓缩石榴汁、浓缩血橙汁、浓缩蔓越莓汁、浓缩黑加仑汁、浓缩树莓汁、浓缩蓝莓汁、浓缩柠檬汁中的一种或几种。
进一步地,所述的液体即饮饮料中维生素预混料选自维生素A、维生素C、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、烟酰胺中的一种或几种。
进一步地,所述的液体即饮饮料中复合矿物质包括镁、铁、锌中的一种或几种。
所述的液体即饮饮料的制备方法,包括以下步骤:
(1)称料、化料:按照配方配比将物料称量完成后,分别分批将物料溶解在55-60℃、1500-3000份的纯净水中,于1350-1450r/min下剪切14-16min;
(2)混料、定容:化料完成后,分别泵入调配罐后,控制物料温度55-60℃,加入纯净水,加入香精,定容至8000-8500份,定容后物料温度55-65℃,搅拌9-11min;
(3)过滤:将混料缸内的物料过60-80目后均质;
(4)一次均质:在温度为55-60℃,总压力为180-220bar、二级压力为35-45bar的条件下进行均质,均质后进入半成品罐;
(5)脱气、均质:将物料于温度60-70℃、真空度0.05-0.07MPa下脱气;脱气后于60-70℃,总压力180-220bar、二级35-45bar下进行均质;
(6)杀菌:将均质后的混合物于137-140℃进行10s的杀菌后,冷却至25℃以下,进入无菌罐,待装。
进一步地,当所述液体即饮饮料加入椰果粒时,具体操作为:
所述步骤(1)还包括:
a.在脱酸罐中加入配方量的椰果粒,再加入2000-3000份水,搅拌15-25min,弃水,以上步骤至少重复3次,直至pH>6.8;
b.在夹层锅内加入已脱酸的椰果,加入自来水(液位至夹层锅搅拌叶上部),搅拌状态下加入1-3份羧甲基纤维素钠,加热至微沸状态,保温1-3h,直至椰果完全脆化,口尝无酸味,弃水后加入颗粒罐,加入三氯蔗糖0.05-0.15份后,在70-75℃下定容,定容时椰果粒与水的质量份之比为5:9-11;
所述步骤(6)还包括:
c.将步骤b处理后的椰果粒于135-145℃下杀菌30-60s后存放入无菌罐B中,待用;
d.将步骤c杀菌后的椰果粒与无菌罐A基料在灌装程序以1.6:8.0-8.4比例混合,按照灌装规格要求进行灌装;其中,每瓶椰纤果含量≥5%,每箱不允许出现负偏差。
其中,产品要求椰果粒的规格为4×4×4mm,实际上为立方体和长方体的混合物。如果椰果粒规格太小,入口无咀嚼感,不能满足产品要求;超过该规格,后端灌装机容易堵塞,会造成灌装机无法下料。
如果椰果粒浓度太高,在输送过程中,立方体和长方体的混合物会在输送过程中拥堵,拥堵后,易造成糊管和堵管,不规则的排列缝隙中会有水不断通过,造成椰果粒的浓度越来越高,而输送动力是螺杆泵,螺杆泵不断挤压,会造成椰果粒破损,破损的椰果粒会丧失咀嚼感,同时还有一部分椰果粒被挤压成碎屑和条状,当这些碎屑和条状与基料里面的高蛋白结合后,会形成絮状物质,给消费者带来非常不好的体验,直接影响产品的品质。
因为椰果粒的用水量越多,对基料的影响越大,定容后的椰果粒未经过与前面基料的高剪切溶解、均质融合,对货架期会产生一定的影响,故椰果粒所选取的用水量尽量做到最低,但同时椰果粒所选取的用水量过少会影响到椰果粒的杀菌工艺。椰果粒合适的水溶液浓度既不会造成堵管糊管,也不会被泵压碎,能保障产品的品质要求,故定容时椰果粒与水的质量份之比是影响椰果粒杀菌过程中是否堵管、糊管或破损的一个重要因素,其中存在一个平衡点,需要通过大量实验去探索和研究,其中涉及到上机测试,需要整线工艺配套同步进行,也是该工艺需要突破的难点。本申请通过不断的探索和研究,筛选出最佳的椰纤果浓度,保障顺利下料。
相对于现有技术,本发明具有以下有益效果:
(1)营养更为全面、均衡。本发明液体即饮饮料含有动植物双蛋白、含有9种成分的复合维生素、含有4种成分的复合矿物质和超过10种成分的复合浓缩果蔬汁,能够满足人体每日所需营养成分。
(2)饱腹感强、热量低,在营养成分全面的基础上,添加体重管理功效成分,能够满足减肥人士的需求。本发明液体即饮饮料添加了5%椰纤果,增加了产品的咀嚼感,同时富含膳食纤维,进一步增强饱腹感,此外以赤藓糖醇和三氯蔗糖代替蔗糖,真正实现蔗糖0添加;多途径协同作用加速促进脂肪代谢,有利于体重管理;添加低聚果糖益生元,调节肠道菌群,促进肠道蠕动,从而促进消化,有益肠道健康;添加体重管理益生菌,改善体脂率,促进脂肪代谢,有利于体脂管理;添加中链脂肪酸甘油酯,可以加速促进脂肪代谢;添加共轭亚油酸甘油酯,多途径协同作用,有效针对腹部脂肪,提升促进脂肪代谢效果;添加梨果仙人掌粉,利尿,有利于体重管理。
(3)饮用方便快捷,储存稳定性高。产品采用液体饮料的形式,在使用时无需冲水调配,随时随地补充营养,且在本发明配方下突破了高蛋白高固形物的稳定性难题,实现产品货架期的稳定性,实现了保质期的延长。
(4)突破了高椰纤果的在线添加难题,生产杀菌过程中减少椰纤果破碎受损,使产品具有良好的咀嚼感,增加了饱腹感。
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,以下结合具体实施例,对本发明进一步详细说明。但下述实施例仅仅为本发明的优选实施例,并非全部。为了清楚,不描述实际实施例的全部特征。基于实施方式中的实施例,本领域技术人员在没有做出创造性劳动的前提下所获得其它实施例,都属于本发明的保护范围。
本发明对所采用原料的来源不作限定,如无特殊说明,本发明所采用的原料均为本技术领域普通市售品。
实施例1-3
(1)称料、化料:按照表1-表2配方,分别称取实施例1-3;称量完成后,分别分批将原料溶解在60℃、2000L的纯净水中,于1400r/min下剪切15min;
进行椰纤果制备:
a.在脱酸罐中加入300份的椰果粒、2300L水,搅拌20min,弃水,操作重复至少3次,直至pH>6.8;
b.在夹层锅内加入已脱酸的椰果粒,加水至夹层锅搅拌叶上部,搅拌状态下加入2份羧甲基纤维素钠,加热至微沸状态,保温至少1h,直至椰果粒完全脆化,口尝无酸味,弃水后加入颗粒罐,加入0.1份三氯蔗糖后,于75℃下定容,按照椰果粒与水的质量份之比,其中实施例1为5:9,实施例2定容至5:11,实施例3为5:10;
c.140℃、30秒杀菌后存放入无菌罐B中,待用;
(2)混料、定容:化料完成后,分别泵入调配罐后,控制物料温度为60℃,加入纯净水,加入香精,定容至8500L,定容后物料温度60℃,搅拌10min;
(3)过滤:将混料缸内的物料过70目;
(4)均质:将过滤后的物料进行均质,均质条件为:60℃、总压力200bar、二级压力40bar,均质后进入半成品罐;检测半成品是否满足要求指标要求:蛋白质≥5.95g/100mL,白利度为13-17、pH为7.0-7.3,检测合格后进入下一步环节;
(5)脱气、均质:于真空度0.06MPa下将物料升温到65℃脱气;于65℃、总压力200bar、二级40bar下进行均质;
(6)杀菌:步骤(5)均质后的基料于140℃下杀菌10s后却至25℃以下,进入无菌罐A,待装;椰果粒杀菌温度为137℃,杀菌时间为50s;
(7)添加果粒灌装:
灌装机在灌装前经CIP清洗及杀菌处理;
杀菌后的椰果粒与无菌罐A基料在灌装程序以1.6:8.4比例混合,按照灌装规格要求进行灌装,每瓶椰纤果含量≥5%,每箱不允许出现负偏差;
(8)后端包装:套标、装箱、码垛等程序按照代工厂常规要求执行;包装喷码详见包装作业指导书;
(10)入库及检验:成品白利度要求为13-17、pH为7.0-7.3;
(11)检验合格放行。
对比例1
与实施例1的区别仅在于复配稳定剂配方不同。
对比例2
与实施例1的区别仅在于复配稳定剂配方不同。
表1
表2复配稳定剂
对比例3
与实施例1的区别在于,步骤(1)中将椰果粒定容时,椰果粒与水的质量份之比为5:8,其余皆相同。
对比例4
与实施例1的区别在于,步骤(1)中将椰果粒定容时,椰果粒与水的质量份之比为5:12,其余皆相同。
实验例
产品稳定性试验
在温度37℃、湿度75%下进行加速试验。加速1个月、2个月、3个月,分别观察实施例1-3、对比例1-2所得产品的稳定性。
表3
椰果粒堵管、糊管及破损情况
表4
最后应当说明的是,以上内容仅用以说明本发明的技术方案,而非对本发明保护范围的限制,本领域的普通技术人员对本发明的技术方案进行的简单修改或者等同替换,均不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种液体即饮饮料,其特征在于,包括以下质量份的组分:浓缩牛奶蛋白150-600份、大豆分离蛋白粉150-600份、复配稳定剂20-50份、赤藓糖醇50-300份、浓缩复合果蔬汁0-200份、中链脂肪酸甘油酯100-300份、菊粉0-50份、聚葡萄糖100-350份、抗性糊精0-300份、低聚果糖20-100份、白芸豆提取物1-3份、梨果仙人掌粉1-3份、非活菌型乳双岐杆菌1-5份、共轭亚油酸甘油酯20-60份、三氯蔗糖0.2-0.6份、维生素预混料2-4份、复合矿物质2-5份、食用香精5-20份、碳酸氢钠0.01-5份。
2.根据权利要求1所述的液体即饮饮料,其特征在于:所述液体即饮饮料还包括质量份为100-500份的椰果粒。
3.根据权利要求1所述的液体即饮饮料,其特征在于,各组分质量份为:浓缩牛奶蛋白300-600份、大豆分离蛋白粉300-600份、复配稳定剂20-50份、赤藓糖醇50-250份、浓缩复合果蔬汁0-200份、中链脂肪酸甘油酯150-250份、菊粉20-50份、聚葡萄糖100-350份、抗性糊精50-100份、低聚果糖20-80份、白芸豆提取物1-3份、梨果仙人掌粉1-3份、非活菌型乳双岐杆菌1-5份、共轭亚油酸甘油酯20-60份、三氯蔗糖0.2-0.6份、维生素预混料2-4份、复合矿物质2-5份、食用香精5-20份、碳酸氢钠0.01-5份。
4.根据权利要求1所述的液体即饮饮料,其特征在于:所述复配稳定剂包括以下质量份的组分:微晶纤维素3-5份、单,双甘油脂肪酸酯1-3份、麦芽糊精15-25份、磷脂1-3份、羧甲基纤维素钠3-10份、卡拉胶1-4份、结冷胶1-3份、柑橘纤维5-12份、磷酸氢二钠1-3份、三聚磷酸钠1-3份。
5.根据权利要求4所述的液体即饮饮料,其特征在于:所述复配稳定剂中,羧甲基纤维素钠、卡拉胶与柑橘纤维的质量份之比为8-10:2-4:8-12。
6.根据权利要求1所述的液体即饮饮料,其特征在于:浓缩复合果蔬汁选自浓缩胡萝卜汁、浓缩番茄汁、浓缩红甜椒汁、浓缩苹果汁、浓缩紫甘蓝汁、浓缩黄甜椒汁、浓缩西芹汁、浓缩绿甜椒汁、浓缩青提汁、浓缩百香果汁、浓缩红苋菜汁、浓缩蜜桃汁、浓缩羽衣甘蓝汁、浓缩黄瓜汁、浓缩葡萄汁、浓缩西柚汁、浓缩石榴汁、浓缩血橙汁、浓缩蔓越莓汁、浓缩黑加仑汁、浓缩树莓汁、浓缩蓝莓汁、浓缩柠檬汁中的一种或几种。
7.根据权利要求1所述的液体即饮饮料,其特征在于:所述维生素预混料选自维生素A、维生素C、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、烟酰胺中的一种或几种。
8.根据权利要求1所述的液体即饮饮料,其特征在于:所述复合矿物质包括镁、铁、锌中的一种或几种。
9.一种液体即饮饮料的制备方法,其特征在于,用于制备权利要求1-8任一项所述的液体即饮饮料,包括以下步骤:
(1)称料、化料:按照配方配比将物料称量完成后,分别分批将物料溶解在55-60℃、1500-3000份的纯净水中,于1350-1450r/min下剪切14-16min;
(2)混料、定容:化料完成后,分别泵入调配罐后,控制物料温度55-60℃,加入纯净水,加入香精,定容至8000-8500份,定容后物料温度55-65℃,搅拌9-11min;
(3)过滤:将混料缸内的物料过60-80目;
(4)均质:将步骤(3)过滤后的物料在温度为55-60℃,总压力为180-220bar、二级压力为35-45bar的条件下进行均质,均质后进入半成品罐;
(5)脱气、均质:将步骤(4)均质后的物料于温度60-70℃、真空度0.05-0.07MPa下脱气;脱气后于60-70℃,总压力180-220bar、二级35-45bar下进行均质;
(6)杀菌:将步骤(5)均质后的混合物于137-140℃进行10s的杀菌后,冷却至25℃以下,进入无菌罐,待装。
10.根据权利要求9所述的制备方法,其特征在于,当所述液体即饮饮料加入椰果粒时,所述的步骤(1)还包括:
a.在脱酸罐中加入配方量的椰果粒,加水,椰果粒与水的质量份之比为1-3:20-30,搅拌15-25min,弃水,以上步骤至少重复3次,直至pH>6.8;
b.步骤a已脱酸的椰果粒,加水,搅拌状态下加入1-3份羧甲基纤维素钠,加热至微沸状态,保温1-3h,直至椰果完全脆化,口尝无酸味,弃水后加入颗粒罐,加入0.05-0.15份三氯蔗糖,在70-75℃下定容,定容时椰果粒与水的质量份之比为5:9-11;
所述的步骤(6)还包括:
c.将步骤b定容后的椰果粒于135-145℃下杀菌30-60s后存放入无菌罐B中,待用;
d.将步骤c杀菌后的椰果粒与无菌罐A中杀菌后的基料在灌装程序以1.4-1.6:8.4-8.6比例混合,按照灌装规格要求进行灌装,其中,每瓶椰纤果含量≥5%。
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