CN113729130A - 一种芒果双菇复合营养饮料的制备方法 - Google Patents
一种芒果双菇复合营养饮料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种芒果双菇复合营养饮料的制备方法,步骤包括:1)制备芒果汁;2)制备混合菇汁;3)制备复合稳定剂;4)复合果汁调配;5)装罐灭菌。本发明与现有技术相比的优点在于:步骤清晰,制备方便,达到了“四化”(多样化、简便化、保健化、实用化)、“三低”(低脂肪、低胆固醇、低糖)的要求,配方中添加了水提醇沉法提取的鸡腿菇多糖和平菇多糖,显著提高了饮料中食用菌多糖的含量,强化了该饮料产品的抗氧化、平衡血糖的功能,且以木糖醇代替蔗糖作为甜味剂,是一款富含活性多糖、具有辅助降血脂、降血糖等功能的、美味、无蔗糖、无色素和香精添加的复合营养饮料。具有广阔的市场开发前景。
Description
技术领域
本发明涉及饮料技术领域,具体是指一种芒果双菇复合营养饮料的制备方法。
背景技术
随着人们生活质量的显著提升,和生活节奏的加快,大众对日常饮食要求从原来的解决温饱转化为了营养、绿色、健康、便捷。果蔬汁饮料凭借口感好,营养价值高,绿色纯天然,携带容易等众多特点,从而获得很多消费者的欢迎。可见,绿色健康的新型果蔬汁饮料具有较大的市场发展潜力。
芒果属漆树科芒果,是树冠大的常绿乔木树种,被称为世界五大名果之一。芒果营养丰富,同时价格相对较低,其在成熟时色香味俱全,并且芒果含有丰富的脂肪、粗纤维、蛋白质、维生素C等多种营养物质。而这些物质都是人体成长必需的,与此同时,芒果的一些营养成分还有一定的药用价值,比如有解渴利尿,清热生津等作用,还具有抗衰老、保护神经元等功效,尤其是果实中胡萝卜素为2.4mg/100g,有预防眼疾、抗癌等作用。芒果不仅可鲜食,也可被深加工,如将芒果加工成果酱、沙司、果汁、果干等。随着人们生活质量的不断提高,最近几年,芒果深加工技术研究逐渐是众多果蔬加工研究者的一个新方向。比如通过对芒果芦荟复合保健饮料加工技术的研究,制出了具有独特风味的芒果芦荟复合保健饮料,以芒果、菠萝为原料,通过对芒果复合果汁的加工工艺进行分析后,研制出了芒果菠萝复合果汁。目前芒果加工产品主要是以其原浆、果汁饮料还有浓缩汁为主。鲜有以芒果和食用菌搭配制作成饮料的报道,该研究领域具有广阔的前景。
鸡腿菇,也被称为鸡腿蘑,因为它子实体形似鸡腿所以称作鸡腿菇。其味道鲜美,营养成分高,并且具有很高的食用、药用价值,获世界卫组织认定是十六类珍稀食用菌之一。鸡腿菇含有丰富的钾、磷、硫、钙、镁、钠及维生素而且高蛋白、低脂,其中含有的鸡腿菇多糖具有抑制细菌滋生,提高免疫力,抗肿瘤,降血糖等作用。食用后能使人体血糖浓度下降,对糖尿病具有辅助疗效作用。研究发现水溶性鸡腿菇多糖具有较高的降血糖活性,以300mg/kg水溶性多糖喂食四氧嘧啶诱导糖尿病小鼠28d后其血糖水平接近正常小鼠。有研究者利用鸡腿菇、红树莓为主要原料,运用正交试验研制出了鸡腿菇和红树莓复合饮料。
平菇,也叫侧耳、白蘑等,含多糖、蛋白质等营养成分,平菇多糖成分能够提高免疫力、治风湿、咳嗽等,是一种药食兼具的食用菌。每100g平菇干品中含蛋白质7.8~17.8g,糖类57.6~81.8g,同时富含脂肪、粗纤维,常食平菇可减少人体血清胆固醇、降低血压,对防治高血压有明显的效果。平菇多糖是平菇的重要活性组分,有抗肿瘤、降血压,防止脑血管疾病的功效。因此有一些学者对平菇食品进行了研发。比如在酸奶成熟工艺的基础上,将平菇汁添加到牛乳中,经乳酸发酵制得平菇酸奶。
因此,一种以芒果、平菇、鸡腿菇为主要原料的复合营养饮料亟待研究。
发明内容
本发明的目的在于提供一种芒果双菇复合营养饮料的制备方法,以解决上述背景技术中提出的问题。
为解决上述技术问题,本发明提供的技术方案为:一种芒果双菇复合营养饮料的制备方法,具体包括以下步骤:
1)制备芒果汁:择九成熟、无腐烂现象的芒果,清水清洗,热水烫过之后将芒果皮、芒果核去除。用刀将芒果切成块,按料液比1:2加纯净水浸泡,同时加入0.4%的维生素C进行护色,匀浆后分别经过14层(2,4,8)普通纱布,12层(4,8)200目尼龙纱布过滤制得芒果汁备用;
2)制备混合菇汁:选取质量好、无腐烂的鸡腿菇、平菇干菇,清洗,按1:30的比例加水浸泡,使鸡腿菇、平菇复水30分钟,复水完成将菇汁放入温度为90℃水浴锅中水浴60分钟,冷却至室温匀浆,而后将菇汁经12层(4,8)200目尼龙纱布过滤,制得鸡腿菇汁和平菇汁,将鸡腿菇汁和平菇汁按1:1混合,制得混合菇汁备用;
3)制备复合稳定剂:按1:1比例称取黄原胶、CMC-Na,放在水浴锅中加热溶解,水温控制在80℃至85℃之间。在加热同时,需要不时搅拌,待其完全溶解取出;
4)复合果汁调配:将制备好的芒果汁、混合菇汁按4:1的比例混合,后加入木糖醇7%、柠檬酸0.03%再倒入稳定剂0.2%,最后按照每100g饮料添加0.8g菌菇粗多糖(鸡腿菇多糖:平菇多糖=1:1),混合待用;
5)装罐灭菌:装罐后采用蒸汽灭菌,成品冷却至室温即可。。
作为一种优选方案,所述步骤4)中所述菌菇粗多糖为鸡腿菇粗多糖与平菇粗多糖的混合物。
作为一种优选方案,所述步骤5)中的灭菌采用蒸汽灭菌,灭菌时长6-12min。
本发明与现有技术相比的优点在于:步骤清晰,制备方便,达到了“四化”(多样化、简便化、保健化、实用化)、“三低”(低脂肪、低胆固醇、低糖)的要求,配方中添加了采用水提醇沉法提取的鸡腿菇多糖和平菇多糖,显著提高了饮料中食用菌多糖的含量,强化了该饮料产品的抗氧化、平衡血糖的功能,且以木糖醇代替蔗糖作为甜味剂,是一款富含活性多糖、具有辅助降血脂、降血糖等功能的、美味、无蔗糖、无色素和香精添加的复合营养饮料。具有广阔的市场开发前景。
具体实施方式
下面用具体实施例说明本发明,并不是对本发明的限制。
一种芒果双菇复合营养饮料的制备方法,具体包括以下步骤:
1)制备芒果汁:择成熟、无腐烂现象的芒果,九成熟较好。挑选完毕后,先用清水清洗,进而用热水烫过之后将芒果皮、芒果核去除。用刀将芒果切成块,按料液比1:2加纯净水浸泡,同时加入0.4%的维生素C进行护色,匀浆,经过14层(2,4,8)普通纱布,12层(4,8)200目尼龙纱布过滤制得芒果汁备用;
2)制备混合菇汁:选取质量好、无腐烂的鸡腿菇、平菇干菇,清洗,按1:30的比例加水浸泡,使鸡腿菇、平菇复水30分钟,复水完成将菇汁放入温度为90℃水浴锅中水浴60分钟,冷却至室温匀浆,而后将菇汁经12层(4,8)200目尼龙纱布过滤,制得鸡腿菇汁和平菇汁,将鸡腿菇汁和平菇汁按1:1混合,制得混合菇汁备用;
3)制备复合稳定剂:按1:1比例称取黄原胶、CMC-Na,放在水浴锅中加热溶解,水温控制在80℃至85℃之间。在加热同时,需要不时搅拌,待其完全溶解取出;
4)复合果汁调配:将制备好的芒果汁、混合菇汁按4:1的比例混合,后加入木糖醇7%、柠檬酸0.03%再倒入稳定剂0.2%,最后按照每100g饮料添加0.8g鸡腿菇粗多糖与平菇粗多糖的混合物,混合待用;
5)装罐灭菌:装罐后采用蒸汽灭菌,灭菌时长6-12min,成品冷却至室温即可。
单因素试验
(1)芒果汁与混合菇汁(鸡腿菇、平菇汁)体积比的确定
设定木糖醇添加量为6%,柠檬酸添加量为0.01%。混合菇汁芒果汁添加分别取1:2、1:3、1:4、1:5,进行单因素实验。通过感官评分的分数高低选出最佳芒果汁与混合菇汁体积比。
(2)木糖醇添加量的确定
设定芒果汁和混合菇汁体积比为1:4,柠檬酸添加量为0.01%。木糖醇添加量分别取:4%、6%、8%、10%,进行单因素实验。通过感官评分的分数高低选出最佳木糖醇添加量。
(3)柠檬酸添加量的确定:
设定芒果汁和混合菇汁体积比为1:4木糖醇添加量为6%。柠檬酸添加量分别取0.01%、0.02%、0.03%、0.04%,进行单因素实验。通过感官评分的分数高低选出最佳柠檬酸添加量。
正交试验
在单因素实验选出最优水平,并进行L9(34)正交试验。以感官评分得分,研究最佳芒果双菇复合营养饮料的配方。
表3 3因素3水平设计表
感官评价标准
请20名不同班级的同学,对饮料进行感官评价打分。芒果双菇复合营养饮料的评分详见表4。
表4 感官评价指标
指标检测
表5 指标检测
结果与分析
单因素试验结果及分析
芒果与鸡腿菇汁、平菇汁混合比例的确定
观察表6,可发现感官评分表现为先增后减的形式,并且在混合菇汁与芒果汁比例为1:4时取得感官评价最高分,说明在1:4比例时,得到的复合营养饮料色泽呈现橙黄色而且明显透亮,且集饮料三种主要原料的混合香气于一体,滋味较好,组织形态均一。在比例为1:2时,可能混合菇汁较多,掩盖住了芒果特有的色泽,且菇味太浓,品尝者闻不出芒果的香气。而在在混合菇汁与芒果汁比例为1:5时情况正好与1:2时相反,饮料色泽较为暗沉,芒果味盖过了混合菇汁的气味。由此可得出混合菇汁与芒果汁的最佳比例为1:4。
表6 芒果汁与混合菇汁比例感官的的评分
注:上数据为3次平行实验的均值
木糖醇添加量的确定
木糖醇添加量对营养饮料的影响主要表现在酸甜比例上,如表7可观察到,可看到芒果双菇复合营养饮料的感官评分是先随着木糖醇添加量的不断增加,先是有所增加,而后开始减少,在添加量为6%的时候,复合营养饮料的组织均一,甜度适中,色泽透亮,口感较好,感官评分最高,当添加量为4%,甜度小,酸度大,口感较差。添加量在6%之后继续增加至8%、10%时芒果双菇复合营养饮料的甜度开始变大。感官者在进行品尝后,发现口感在回味时,感觉过于甜腻,使得产品饮料的风味及口感变差,因此得分有所下降,故木糖醇的添加量在6%较佳。
表7 木糖醇添加量的感官评分
注:上数据为3次平行实验的均值
柠檬酸添加量的确定
柠檬酸添加量的确定,对芒果双菇复合营养饮料的口感和风味有着重要的影响。感官评定结果由表8观察,芒果双菇复合营养饮料的感官评分随着柠檬酸的添加也是表现呈现先增后减的形式。在添加量在0.01%时,得分较低,此时饮料中,甜度偏高。添加量在0.03%时,饮料感官的评分达到最高,此时复合营养饮料的组织形态良好无明显沉淀,色泽均匀,当添加量为0.04%时,感官得分下降,其原因是柠檬酸添加量过多,使产品酸甜比例偏差较大,所以柠檬酸添加量应为0.03%。
表8 柠檬酸添加量的感官评分
注:上数据为3次平行实验的均值
正交试验结果分析
表9 正交实验分析结果
注:上数据为3次平行实验的均值
由表9知,通过极差分析,可得出结论在产品中影响感官评价因素,影响最大的是芒果汁与混合汁比,其次是柠檬酸的添加量,影响最小的是木糖醇的添加量。在A列中最大值为K2,即混合汁与芒果汁比应为1:4,在B列中最大值为K3,即木糖醇添加量应为7%,在从C列中最大值为K2,即柠檬酸添加量为0.03%。
对比验证试验结果分析
由表9可观察出,芒果双菇复合营养饮料的感官评分最高为第4组,即A2B1C2,与优方案A2B3C2不符合,所以需要进行对比验证实验,通过感官评价得分确定最佳实验结果。对比验证结果如下。
表10 验证实验分析结果
由表10可看出,优方案组的感官评价得分比正交实验中感官最高组的得分要高,由此可确定芒果双菇复合营养饮料的最佳工艺条件是:混合菇汁(鸡腿菇、平菇汁)与芒果汁比例为1:4,木糖醇和柠檬酸添加量分别为7%、0.03%。
理化指标检测结果
理化指标测试结果如表11所示:
表11 理化指标测试结果
讨论
鸡腿菇、平菇的处理
在制作产品过程中,原料鸡腿菇、平菇均为干菇,均为烘干的。所以在清洗时,需要把干菇上面的污垢清洗干净,并且要把鸡腿菇、平菇干菇的根部去除,不然不仅会影响后面菇汁打浆出来的色泽,还会影响产品饮料的口感。在实验中发现,如果没有干菇的根部去除,制得的产品会苦味。其次鸡腿菇、平菇的复水比例需要多次调试后确定,比例过低或者过高都会影响混合菇汁的色泽和口感,从而影响饮料的感官得分,最终确定复水比例为1:30制得的混合菇汁较佳。
芒果的处理
应选用九成熟的芒果,如果选用太生的芒果在过滤的时候纤维过多会不好过滤,而且制得产品色泽太淡,味道偏酸。其次,在芒果破碎完成后,应该马上放入装有维生素C的水进行护色,避免芒果氧化变色,影响最终的产品色泽。
应用前景探讨
芒果中营养物质非常丰富,其作为鲜果直接食用时口味鲜美,香甜可口。芒果直接生吃或榨汁饮用、不仅仅可以增加食欲,还有治疗胃炎、咽炎、消化不良等症状。而且具有抗氧化、抗癌、祛痰止咳、益胃止呕、保护神经元、防治高血压、心脑血管疾病等功效。鸡腿菇性平,具有清神益智、益脾胃等很多用处,含有抗癌和治疗糖尿病的有效成分,长期食用鸡腿菇对降低血糖、血脂浓度、防止糖尿病有一定的好处。而平菇有去寒、轻松筋络的功效,可用于治疗腰腿疼痛、筋络不通等病症。而且平菇中的多糖具有抗肿瘤,降血压,防止脑血管疾病的功效,食用平菇对防治肝炎、胃溃疡、十二指肠溃疡、防治高血压等有明显的效果。以这三种食材以及提取的双菇粗多糖为原料、蔗糖零添加而制作的芒果双菇复合营养饮料,有效结合了芒果中的维生素、矿物质,鸡腿菇和平菇中的活性多糖、丰富的氨基酸等多种营养物质,制作工艺中蔗糖零添加,该饮料对防治“三高”具有积极作用,是符合现代健康理论的营养饮品。
目前,芒果双菇(鸡腿菇、平菇)产品开发在市场上尚未见到被制成饮料,本文对鸡腿菇汁、平菇汁以及芒果汁饮料的配方进行了研究,以期为丰富芒果、鸡腿菇和平菇的深加工途径提供理论参考。
总结:使用芒果、鸡腿菇、平菇作为主要原料,添加提取的鸡腿菇多糖和平菇多糖,并用木糖醇、柠檬酸、羧甲基维酸钠、黄原胶等作为辅助材料,研制出一种芒果双菇复合营养饮料。以单因素实验得出鸡腿菇、平菇汁制成的混合菇汁与芒果汁比例、木糖醇以及柠檬酸在饮料中的添加量。并且在单因素实验的基础上、进行正交试验、验证实验得出芒果双菇复合营养饮料的工艺最佳配方:A2B3C2,即混合菇汁与芒果汁比例为1:4、木糖醇添加量为7%、柠檬酸添加量为0.03%,并加入复合稳定剂0.2%(黄原胶0.1%,CMC-Na0.1%),同时按每100g饮料添加0.8g菌菇粗多糖(鸡腿菇粗多糖和平菇粗多糖)。采用蒸汽灭菌8min,既达到灭菌效果同时可以保持芒果双菇复合营养饮料的口感和风味。本方法制得的芒果双菇复合营养饮料不论在色泽、气味、滋味和组织形态上都是非常好的,是一款能把芒果、鸡腿菇、平菇营养和风味中和到一起的果蔬汁饮料。具有很好的市场前景,对芒果、鸡腿菇、平菇的深加工产业的进一步发展具有积极的意义。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (3)
1.一种芒果双菇复合营养饮料的制备方法,其特征在于,具体包括以下步骤:
1)制备芒果汁:挑选九成熟、无腐烂现象的芒果,清水清洗,热水烫过之后将芒果皮、芒果核去除。用刀将芒果切成块,按料液比1:2加纯净水浸泡,同时加入0.4%的维生素C进行护色,匀浆后,分别经过14层(2,4,8)普通纱布,12层(4,8)200目尼龙纱布过滤制得芒果汁备用;
2)制备混合菇汁:选取质量好、无腐烂的鸡腿菇、平菇干菇,清洗,按1:30的比例加水浸泡,使鸡腿菇、平菇复水30分钟,复水完成将菇汁放入温度为90℃水浴锅中水浴60分钟,冷却至室温,将菇汁进行榨汁,而后将菇汁经12层(4,8)200目尼龙纱布过滤,制得鸡腿菇汁和平菇汁,将鸡腿菇汁和平菇汁按1:1混合,制得混合菇汁备用;
3)制备复合稳定剂:按1:1比例称取黄原胶、CMC-Na,放在水浴锅中加热溶解,水温控制在80℃至85℃之间。在加热同时,需要不时搅拌,待其完全溶解取出;
4)复合果汁调配:将制备好的芒果汁、混合菇汁按4:1的比例混合,后加入木糖醇7%、柠檬酸0.03%再倒入稳定剂0.2%,最后按照每100g饮料添加0.8g菌菇粗多糖,混合待用;
5)装罐灭菌:灌装后灭菌,成品冷却至室温即可。
2.根据权利要求1所述的一种芒果双菇复合营养饮料的制备方法,其特征在于:所述步骤4)中所述菌菇粗多糖为鸡腿菇粗多糖与平菇粗多糖的混合物。
3.根据权利要求1所述的一种芒果双菇复合营养饮料的制备方法,其特征在于:所述步骤5)中的灭菌采用蒸汽灭菌,灭菌时长6-12min。
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