CN113693185A - 一种蓝莓固体饮料及其制备工艺 - Google Patents
一种蓝莓固体饮料及其制备工艺 Download PDFInfo
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Abstract
本申请涉及一种蓝莓固体饮料及其制备工艺，所述制备工艺包括蓝莓粉制备、按重量份配比分别称量抗坏血酸3～6份、β‑胡萝卜素1～4份、牛磺酸1～3份和叶黄素微囊粉0.1～0.3份以及制备的蓝莓粉70～90份，混合，粉碎至少40目，过滤至少20目，送入锥形混料器，混料60～80分钟，混合均匀即得固体饮料，其中，蓝莓粉制备步骤包括物理压榨蓝莓鲜果、添加生物酶水解、超滤膜过滤，过滤密度达到1.0至0.5微米以下，可溶性固形物含量50至60锤度；稀释果浆，冷冻干燥，真空压力在‑0.05至‑0.06MPa，温度自零下38度2分钟之内达到至零下75度，保持70小时至80小时后得到蓝莓粉。该制备工艺制备的固体饮料口感细腻，无颗粒摩擦感，高效护眼，有效缓解眼部疲劳。
Description
技术领域
本申请涉及蓝莓固体饮料深加工技术领域，尤其涉及一种蓝莓固体饮料及其制备工艺。
背景技术
近年来，随着生活水平的提高、各种电器设备的应用，过度用眼或不正确姿势用眼所致的眼睛干涩、视疲劳、真假近视已成为影响国人健康最严重的问题。研发保护眼睛、提高视力、缓解疲劳的健康产品，以缓解各种亚健康和预防疲劳带来的疾病刻不容缓。
蓝莓浆果中含有的花青素是目前自然界最有效的抗氧化物质，同时具有增强视力，消除眼睛疲劳等功效，目前市场上用于解决缓解视疲劳的含有蓝莓成分的功能性产品或保健品多为胶囊或糖果压片的剂型，同类型或主要配料成粉相似的产品很少有固体饮料，主要是因为蓝莓冻干粉原材料制作工艺问题，基本都是采用蓝莓鲜果直接冻干，这样导致果渣粗纤维都在冻干粉里，直接制备饮料的口感有缺陷，例如口腔及喉腔黏膜壁有颗粒摩擦感，这个不是简单物料粉碎就能解决的。
发明内容
本发明的第一目的在于提供一种蓝莓固体饮料的制备工艺。第二目的在于提供一种通过该制备工艺制成的蓝莓固体饮料。
本发明的第一目的是采用以下技术方案来实现的。
本发明提供一种蓝莓固体饮料的制备工艺，包括以下步骤：
1.一种蓝莓固体饮料的制备工艺，其特征在于，包括以下步骤：
(1)蓝莓粉制备，具体包括以下步骤：
制备果浆：将蓝莓鲜果采用物理压榨工艺进行压榨，并添加生物酶，制取果浆；
过滤：采用超滤膜设备对果浆进行膜过滤，过滤密度达到1.0至0.5微米以下，经过膜过滤，果浆内可溶性固形物含量达到50锤度至60锤度；
冻干操作：将果浆浓度稀释至20％±5％，送入冷冻干燥机的干燥仓，开启真空泵，真空压力控制在-0.05MPa至-0.06MPa，进仓后温度控制在零下38度，2分钟之内达到至零下75度，以此温度保持70小时至80小时后，出仓得到蓝莓果粉；
(2)按重量份配比，分别称量抗坏血酸3～6份、β-胡萝卜素1～4份、牛磺酸1～3份和叶黄素微囊粉0.1～0.3份以及由步骤(1)制备的蓝莓粉70～90份，混合，粉碎至少40目，过滤至少20目，送入锥形混料器，混料60～80分钟，混合均匀即得所述固体饮料；
(3)分装：将步骤(2)所得的混合均匀的固体饮料将步骤(2)所得的混合粉料按计量分装后包装即可。
优选的，所述叶黄素酯微囊粉为冷水分散型叶黄素酯微囊粉。
优选的，所述生物酶为分解糖分子长链结构的水解酶。
优选的，在将蓝莓鲜果采用物理压榨工艺进行压榨之前，还包括：去除蓝莓鲜果中的杂质，挑选果皮完整、形状饱满的蓝莓果加水洗净，取出，通风沥干。
本发明的第二目的是采用以下技术方案来实现的。
本发明提供一种如第一目的中任一技术方案所述的制备工艺制备的蓝莓固体饮料，包括以下重量份配比的组分：蓝莓粉70～90、抗坏血酸3～6、β-胡萝卜素1～4、牛磺酸1～3和叶黄素0.1～0.3。
优选的，包括：以重量份数计：蓝莓粉88份，抗坏血酸5份，β-胡萝卜素3.5份，牛磺酸2.8份，叶黄素0.26份。
本发明的有益效果：一方面，本发明对蓝莓鲜果采用物理压榨工艺，添加分解糖分子长链结构的水解酶，制取果浆后，进一步通过超滤膜设备进行过滤，过滤密度达到1.0至0.5微米以下，最终果浆内可溶性固形物含量达到50锤度至60锤度，不同于传统的蓝莓鲜果直接冻干粉碎，一方面通过物理压榨并在水解酶的作用下能够有效提高果酱的营养成分含量，花青素含量明显优于普通鲜果直接冻干的蓝莓粉，并有利于提高膜过滤通量，有效地保留蓝莓果浆中的主要营养成分，口感的酸甜比也更优于普通鲜果直接冻干的蓝莓粉；并且，经过超滤膜过滤后的蓝莓果浆，滤去果渣和粗纤维等，保留营养风味物质(比如花青素)，已经不会再出现果渣纤维口感粗糙的感觉了，口腔及喉腔黏膜壁无颗粒摩擦感。
另一方面，叶黄素酯对光、热、酸的稳定性要强于叶黄素，采用叶黄素酯微囊粉，纳米级冷水分散型叶黄素酯微囊粉可以将叶黄素酯直接应用于水体系食品着色中，纳米级的粒径能够更好的被人体所吸收。
本发明将蓝莓粉、抗坏血酸、β-胡萝卜素、牛磺酸和叶黄素科学配比，五种功效成分相互配伍，抗坏血酸、β-胡萝卜素和牛磺酸还能促进人体对叶黄素的吸收，高效护眼，缓解眼部疲劳，改善视力，抗氧化，清除眼部自由基，补充眼睛营养，共同过滤高能量蓝光，预防视网膜受到蓝光伤害缓解眼疲劳。
具体的，叶黄素和蓝莓花青素是目前医学界发现的可以直接到达眼底的视觉营养元素，叶黄素是眼睛视网膜黄斑区不可缺少的重要营养素，不能够在人体内合成，叶黄素的抗氧化性和吸收蓝光及紫外线的功能使其可以防治黄斑变性等眼部疾病，叶黄素可以增加黄斑色素密度，抵御蓝光损伤，营养视细胞，促进视紫素生成，故可以帮助保护视力，对近视者尤为重要；蓝莓花青素，提取自天然蓝莓，具有强抗氧化性，能够清除自由基，激活视网膜，改善人眼视觉的敏锐程度；强化眼部微血管的弹性，促进血液循环，维护眼球正常压力，达到强化视力、缓解眼部疲劳的效果，两种成分对眼睛都有不可替代的作用。本发明将二者结合，在保护视力的同时能够很好地缓解眼疲劳。
牛磺酸(Taurine)又称β-氨基乙磺酸，化学性质稳定，在动物体内以游离形式存在，是体内游离氨基酸含量最高的并以小分子二肽或三肽形式存在于中枢神经系统。牛磺酸可促进脑细胞DNA、RNA的合成，增加膜的磷脂酰乙醇胺含量和脑细胞对蛋白质的利用率，从而促进脑细胞，尤其是海马细胞结构和功能的发育。牛磺酸可通过提高蛋白质的利用率来促进生长和智力发育。
β—胡萝卜素是一种抗氧化剂，具有解毒作用，是维护人体健康不可缺少的营养素，在抗癌、预防心血管疾病、白内障及抗氧化上有显著的功能，并进而防止老化和衰老引起的多种退化性疾病。
抗坏血酸包括L-抗坏血酸，能够抗氧化，抑制晶状体上皮细胞的凋亡。
本发明产品配伍合理，安全有效，无毒副作用，不用额外添加任何化学物质，杜绝化学物质对人体的伤害，在食品安全上有保证。作为一种缓解眼疲劳的固体饮料，配料清洁，具有天然水果风味，口感细腻，对于经常使用手机的低头族、长时间面对电脑的办公族、爱玩游戏机的儿童、功课繁忙的学生、长时间驾车者以及中老年人都可以通过本专利产品缓解眼部疲劳问题，保护眼部健康，具有有广阔的市场前景。
具体实施方式
下面结合具体实施方式，进一步阐述本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本申请所附权利要求书所限定的范围。
实施例1：原料准备
蓝莓粉：将蓝莓鲜果，采用物理压榨工艺，添加生物酶，制取果浆后，采用特殊的超滤膜设备，过滤密度达到1.0至0.5微米以下，同时果浆浓度经过膜过滤，可溶性固形物含量，达到50-60°BX(即锤度)，将果浆浓度稀释至20％±5％，送入冷冻干燥机的干燥仓，开启真空泵，真空压力控制在-0.05MPa至-0.06MPa，进仓后温度控制在零下38度，2分钟之内达到至零下75度，以此温度保持70小时至80小时后，出仓得到蓝莓果粉；
叶黄素脂微囊粉：购置新资源食品原料。具体的，采购冷水分散型叶黄素酯微囊粉；
抗坏血酸：购置L-抗坏血酸；
β-胡萝卜素：购置β-胡萝卜素；
牛磺酸：购置食品营养强化剂原料。
实施例2：一种蓝莓固体饮料的制备工艺，包括以下步骤：
(1)蓝莓粉制备，具体包括以下步骤：
制备果浆：将蓝莓鲜果采用物理压榨工艺进行压榨，并添加生物酶，制取果浆；
过滤：采用超滤膜设备对果浆进行膜过滤，过滤密度达到1.0至0.5微米以下，经过膜过滤，果浆内可溶性固形物含量达到50锤度至60锤度；
冻干操作：将果浆浓度稀释至20％±5％，送入冷冻干燥机的干燥仓，开启真空泵，真空压力控制在-0.05MPa至-0.06MPa，进仓后温度控制在零下38度，2分钟之内达到至零下75度，以此温度保持70小时至80小时后，出仓得到蓝莓果粉；
(2)按重量份配比，分别称量抗坏血酸3～6份、β-胡萝卜素1～4份、牛磺酸1～3份和叶黄素微囊粉0.1～0.3份以及由步骤(1)制备的蓝莓粉70～90份，混合，粉碎至少40目，过滤至少20目，送入锥形混料器，混料60～80分钟，混合均匀即得所述固体饮料；
(3)分装：将步骤(2)所得的混合均匀的固体饮料将步骤(2)所得的混合粉料按计量分装后包装即可。
实施例3：
一种通过实施例2所述的制备工艺得到的蓝莓固体饮料，包括以下重量份配比的组分：蓝莓粉70～90、抗坏血酸3～6、β-胡萝卜素1～4、牛磺酸1～3和叶黄素0.1～0.3。
实施例4：
一种通过实施例2所述的制备工艺得到的蓝莓固体饮料，以重量份数计：蓝莓粉88份，抗坏血酸5份，β-胡萝卜素3.5份，牛磺酸2.8份，叶黄素0.26份。
实施例5：分装和食用
将上述实施例3或实施例4所述的蓝莓固体饮料按每袋5克～6.5克进行密封封装。
服用剂量：每天1-2袋。
实施例6：
将蓝莓固体饮料按每袋5克～6.5克进行密封封装，其中每一袋蓝莓固体饮料中具体包括蓝莓粉2.5克，抗坏血酸0.15克，β-胡萝卜素0.1克，牛磺酸0.078克，叶黄素0.0075克。
服用剂量：每天1-2袋(每袋5克-6.5克)。
Claims (6)
1.一种蓝莓固体饮料的制备工艺，其特征在于，包括以下步骤：
(1)蓝莓粉制备，具体包括以下步骤：
制备果浆：将蓝莓鲜果采用物理压榨工艺进行压榨，并添加生物酶，制取果浆；
过滤：采用超滤膜设备对果浆进行膜过滤，过滤密度达到1.0至0.5微米以下，经过膜过滤，果浆内可溶性固形物含量达到50锤度至60锤度；
冻干操作：将果浆浓度稀释至20％±5％，送入冷冻干燥机的干燥仓，开启真空泵，真空压力控制在-0.05MPa至-0.06MPa，进仓后温度控制在零下38度，2分钟之内达到至零下75度，以此温度保持70小时至80小时后，出仓得到蓝莓果粉；
(2)按重量份配比，分别称量抗坏血酸3～6份、β-胡萝卜素1～4份、牛磺酸1～3份和叶黄素微囊粉0.1～0.3份以及由步骤(1)制备的蓝莓粉70～90份，混合，粉碎至少40目，过滤至少20目，送入锥形混料器，混料60～80分钟，混合均匀即得所述固体饮料；
(3)分装：将步骤(2)所得的混合均匀的固体饮料将步骤(2)所得的混合粉料按计量分装后包装即可。
2.根据权利要求1所述的蓝莓固体饮料的制备工艺，其特征在于，所述叶黄素酯微囊粉为冷水分散型叶黄素酯微囊粉。
3.根据权利要求2所述的蓝莓固体饮料的制备工艺，其特征在于，所述生物酶为分解糖分子长链结构的水解酶。
4.根据权利要求2或3所述的蓝莓固体饮料的制备工艺，其特征在于，在将蓝莓鲜果采用物理压榨工艺进行压榨之前，还包括：去除蓝莓鲜果中的杂质，挑选果皮完整、形状饱满的蓝莓果加水洗净，取出，通风沥干。
5.一种如权利要求1至4任一所述的制备工艺制备的蓝莓固体饮料，其特征在于，包括以下重量份配比的组分：蓝莓粉70～90、抗坏血酸3～6、β-胡萝卜素1～4、牛磺酸1～3和叶黄素0.1～0.3。
6.根据权利要求5所述的蓝莓固体饮料，其特征在于，包括：以重量份数计：蓝莓粉88份，抗坏血酸5份，β-胡萝卜素3.5份，牛磺酸2.8份，叶黄素0.26份。
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