CN114403313A - 一种仙草椰奶饮料及其制备方法 - Google Patents
一种仙草椰奶饮料及其制备方法 Download PDFInfo
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- CN114403313A CN114403313A CN202210020702.0A CN202210020702A CN114403313A CN 114403313 A CN114403313 A CN 114403313A CN 202210020702 A CN202210020702 A CN 202210020702A CN 114403313 A CN114403313 A CN 114403313A
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- mesona
- coconut milk
- milk beverage
- coconut
- chinensis
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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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L2/60—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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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
-
- 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
Abstract
本发明公开了一种仙草椰奶饮料及其制备方法。本发明的仙草椰奶饮料包括以质量百分比计的仙草浸提液20‑50％、椰子粉3‑10％、豌豆蛋白粉1‑5％、甜味剂2‑10％、增稠剂0.01‑0.10％、乳化剂0.2‑1.0％和余量的水。本发明的制备方法包括仙草汁制备、椰浆制备、调配均质、灭菌和灌装五大步骤。本发明的仙草椰奶饮料有别于烧仙草的传统形式，以仙草浸提液即仙草汁的形式混入蛋白饮料中。本发明的仙草椰奶饮料呈咖啡色，不仅富含蛋白质，还具有一定的抗氧化性，风味独特，性质稳定，口感较佳。
Description
技术领域
本发明涉及一种仙草椰奶饮料及其制备方法，属于食品加工技术领域。
背景技术
仙草又名仙人草、凉粉草等，为唇形科仙草属一年生草本植物，是一种重要的药食两用的植物资源，在中国的食用历史悠久。仙草含有黄酮、多糖、咖啡色色素、降血糖因子熊果酸、β-谷甾醇等多种对人体有益的因子，有解凉清暑作用。其中槲皮素、山奈酚及高山黄芩素等黄酮类的化合物具有多种生物活性及药理作用，可作消炎、抑菌、抗病毒和健胃消食类药物的主要成分；同时具有抗氧化、抗衰老等功能。
椰子粉以椰浆为原料，经独特工艺喷干制成，是一种重要的水果类加工产品。椰奶由椰子粉加水冲调而成，是一种植物蛋白饮料，椰奶饮料因其不含胆固醇，含有丰富的蛋白质、必需氨基酸、维生素和不饱和脂肪酸，易于被人体吸收，具有保健功能等特性深受广大消费者的喜爱。
仙草制品主要应用有仙草蜜、仙草冻、烧仙草奶茶、仙草凉茶等，目前，以仙草汁和椰奶为主要原料的饮料还尚未见报道。仙草汁制备过程中存在提取有效成分如总黄酮含量低导致抗氧化性下降等问题。天然椰奶中的椰蛋白的乳化性、热稳定性差，表面活性较低，导致椰奶在加工过程中极不稳定并且容易分层，进而影响饮料风味。
发明内容
本发明所要解决的技术问题是：如何获得一种具有良好的抗氧化性、稳定性和风味口感俱佳的仙草椰奶饮料。
为了解决上述技术问题，本发明提供了一种仙草椰奶饮料，包括以质量百分比计的仙草浸提液20-50％、椰子粉3-10％、豌豆蛋白粉1-5％、甜味剂2-10％、增稠剂0.01-0.10％、乳化剂0.2-1.0％和余量的水。
优选地，所述的甜味剂为木糖醇和白砂糖中的至少一种，所述的增稠剂为结冷胶，所述的乳化剂为微晶纤维素、单硬脂酸甘油酯、双硬脂酸甘油酯和酪蛋白酸钠中的至少一种。
优选地，所述的仙草浸提液是通过以下步骤制得：取仙草干粉碎后，按照1∶40～60的料液比加入水，在80～100℃下煮制60～80min，离心去渣后即得仙草浸提液。
本发明还提供了上述仙草椰奶饮料的制备方法，包括如下步骤：
步骤1：将仙草干粉碎，加水煮制，去渣离心后制得仙草浸提液；
步骤2：将椰子粉加入到水中水合得椰浆；
步骤3：将豌豆蛋白粉、木糖醇、增稠剂、乳化剂混入仙草汁和椰浆的混合液体中，均质；
步骤4：将步骤3调配好的溶液依次进行灭菌和灌装，即得仙草椰奶饮料。
优选地，所述步骤3中的均质包括用高压均质机进行二次均质，其中，第一次均质压力为25-30MPa，第二次均质压力为35-40MPa，两次均质的温度均为60-70℃。
优选地，步骤步骤4中的灭菌条件为：在100℃下灭菌10-30min。
优选地，所述步骤4中灌装的温度为60-80℃。
与现有技术相比，本发明的有益效果在于：
本发明的仙草椰奶饮料稳定性好且总黄酮含量高，有一定的营养价值，而且经专业品鉴后，仙草椰奶饮料在色泽、组织状态、风味和口感四个感官项目评价中均取得较高分数，消费者喜爱度高。
具体实施方式
为使本发明更明显易懂，兹以优选实施例，作详细说明如下。
实施例1
一种仙草椰奶饮料，由以下重量百分比原料组成：仙草浸提液30.00％、椰子粉3.50％、豌豆蛋白粉1.50％、木糖醇2.00％、结冷胶0.06％、微晶纤维素0.10％、酪蛋白酸钠0.20％，余量为水。
实施例2
一种仙草椰奶饮料，由以下重量百分比原料组成：仙草浸提液40.00％、椰子粉3.50％、豌豆蛋白粉1.50％、木糖醇3.50％、结冷胶0.06％、微晶纤维素0.20％、酪蛋白酸钠0.10％，余量为水。
实施例3
一种仙草椰奶饮料，由以下重量百分比原料组成：仙草浸提液30.00％、椰子粉5.50％、豌豆蛋白粉3.50％、木糖醇3.50％、结冷胶0.06％、微晶纤维素0.15％、酪蛋白酸钠0.15％，余量为水。
上述实施例1～3所述的仙草椰奶饮料，除各原料重量比例按各实施例配方比例配比外，均按如下方法制备：
(1)仙草汁的制备：将仙草干粉碎，过60目筛，加水以1∶50的料液比，在90℃下，煮制70min，去渣离心后制得仙草浸提液即为仙草汁。
(2)椰浆的制备：将椰子粉加入到水中水合得椰浆。
(3)调配均质：将豌豆蛋白粉、木糖醇、增稠剂、乳化剂混入仙草汁和椰浆的混合液体，用高压均质机进行二次均质，第一次均质压力为25MPa，第二次均质压力为40MPa，均质温度65℃。
(4)灭菌：将步骤(3)调配好的溶液进行灭菌，灭菌的温度为100℃，时间为20min。
(5)灌装：饮料冷却至70℃装瓶，即得仙草椰奶饮料。
对比例1
按实施例2所述仙草椰奶饮料中各原料比例，包括以下步骤：
(1)仙草汁的制备：将仙草干粉碎，过60目筛，加水以1∶30的料液比，在90℃下，煮制70min，去渣离心后制得仙草浸提液即为仙草汁。
(2)-(5)步骤同实施例2。
对比例2
按实施例2所述仙草椰奶饮料中各原料比例，包括以下步骤：
(1)仙草汁的制备：将仙草干粉碎，过60目筛，加水以1∶50的料液比，在70℃下，煮制70min，去渣离心后制得仙草浸提液即为仙草汁。
(2)-(5)步骤同实施例2。
对比例3
按实施例2所述仙草椰奶饮料中各原料比例，包括以下步骤：
(1)仙草汁的制备：将仙草干粉碎，过60目筛，加水以1∶50的料液比，在90℃下，煮制40min，去渣离心后制得仙草浸提液即为仙草汁。
(2)-(5)步骤同实施例2。
效果例1
将实施例1-3制备所得的仙草椰奶饮料进行感官评定和稳定性测定实验：
一、仙草椰奶饮料的感官评定
由上海应用技术大学香料香精技术与工程学院的20名研究生组成感官小组，其中10名男生，10名女生。进行感官评定前对感官小组成员进行了培训，使其熟悉饮料的感官品评。
考察实施例1-3得到的仙草椰奶饮料的感官状态，包括色泽、组织状态、风味、口感四个方面，评分标准如表1所示，满分为100分，感官评价结果如表2所示。
表1产品质量感官评价评分标准
表2不同仙草椰奶饮料感官评价结果
| 样品 | 色泽 | 组织状态 | 风味 | 口感 | 总分 |
| 实施例1 | 17 | 13 | 28 | 23 | 81 |
| 实施例2 | 18 | 14 | 28 | 23 | 83 |
| 实施例3 | 16 | 15 | 26 | 24 | 81 |
实施例1-3制备的仙草椰奶饮料均匀细腻，有仙草和椰奶特有的气味与滋味，口感滑爽，感官评分在80分以上，说明制备的饮料质量较高。
二、仙草椰奶饮料的稳定性测定
称取一定质量的样品(m)于离心管中，以转速3000r/min离心15min，倾去上清液，将离心管倒扣5min，吸掉管壁剩余液体，称量沉淀的质量m1。每个样品平行测定3次，取平均值，离心沉淀率的计算公式如下：
离心沉淀率(％)＝m1/m×100％；
离心沉淀率的计算结果如表3所示。
表3不同仙草椰奶饮料离心沉淀率测定结果
| 样品 | 离心沉淀率/％ |
| 实施例1 | 8.80±0.14 |
| 实施例2 | 7.44±0.13 |
| 实施例3 | 9.38±0.24 |
实施例1-3制备的仙草椰奶饮料离心沉淀率低，稳定性好，说明制备的饮料质量较高。
效果例2
对实施例与对比例的仙草椰奶饮料的总黄酮得率进行测定：
仙草汁总黄酮得率测定：
标准曲线绘制：采用NaNO2-Al(NO3)3法，精密称取105℃干燥恒重的芦丁对照品10mg，加60％乙醇100mL溶解，得浓度为0.1mg/mL标准品溶液，精密吸取标准对照品溶液0、1.0、2.0、3.0、4.0、5.0、6.0mL然后依次分别置于10mL具塞试管中。加5％NaNO2 0.5mL，摇匀，放置6min。加10％Al(NO3)3 0.5mL，摇匀，放置6min。加4％NaOH 4mL，加60％乙醇定容至10mL，摇匀，放置15min。在510nm处测定其吸光度，以吸光度对溶液浓度进行回归分析，绘制标准曲线。
样品测定：将待测仙草汁溶液用60％乙醇定容至一定体积作为样品液，适当稀释后，按“标准曲线绘制”操作测定样品在510nm处的吸光度。
总黄酮得率按照以下公式进行计算：
总黄酮得率(％)＝(C×V×n)/M×100
式中：C(μg/mL)代表样品液中芦丁浓度；V(mL)带包样品液体积；n代表样品测定时的稀释倍数；M(g)代表样品的质量。
总黄酮得率计算结果如表4所示。
表4不同仙草椰奶饮料总黄酮得率测定结果
| 样品 | 总黄酮得率/％ |
| 实施例1 | 2.41±0.54 |
| 实施例2 | 3.02±0.33 |
| 实施例3 | 2.75±0.14 |
| 对比例1 | 2.85±0.03 |
| 对比例2 | 2.75±0.35 |
| 对比例3 | 1.91±0.20 |
对比例1-3与实施例2相比，黄酮得率较低，说明改变仙草浸提的料液比、温度和时间可增加仙草汁即仙草浸提液的总黄酮含量。
由以上实施例可知，仙草椰奶饮料总黄酮得率可达3.02±0.33％，说明仙草汁在浸提工艺优化下抗氧化活性有显著提高，所得仙草椰奶饮料是老少皆宜的营养健康食品。
上述实施例仅为本发明的优选实施例，并非对本发明任何形式上和实质上的限制，应当指出，对于本技术领域的普通技术人员，在不脱离本发明的前提下，还将可以做出若干改进和补充，这些改进和补充也应视为本发明的保护范围。
Claims (7)
1.一种仙草椰奶饮料，其特征在于，包括以质量百分比计的仙草浸提液20-50％、椰子粉3-10％、豌豆蛋白粉1-5％、甜味剂2-10％、增稠剂0.01-0.10％、乳化剂0.2-1.0％和余量的水。
2.如权利要求1所述的仙草椰奶饮料，其特征在于，所述的甜味剂为木糖醇和白砂糖中的至少一种，所述的增稠剂为结冷胶，所述的乳化剂为微晶纤维素、单硬脂酸甘油酯、双硬脂酸甘油酯和酪蛋白酸钠中的至少一种。
3.如权利要求1所述的仙草椰奶饮料，其特征在于，所述的仙草浸提液是通过以下步骤制得：取仙草干粉碎后，按照1∶40～60的料液比加入水，在80～100℃下煮制60～80min，离心去渣后即得仙草浸提液。
4.权利要求1或2所述的仙草椰奶饮料的制备方法，其特征在于，包括如下步骤：
步骤1：将仙草干粉碎，加水煮制，去渣离心后制得仙草浸提液；
步骤2：将椰子粉加入到水中水合得椰浆；
步骤3：将豌豆蛋白粉、木糖醇、增稠剂、乳化剂混入仙草汁和椰浆的混合液体中，均质；
步骤4：将步骤3调配好的溶液依次进行灭菌和灌装，即得仙草椰奶饮料。
5.根据权利要求4所述的仙草椰奶饮料制备方法，其特征在于，所述步骤3中的均质包括用高压均质机进行二次均质，其中，第一次均质压力为25-30MPa，第二次均质压力为35-40MPa，两次均质的温度均为60-70℃。
6.根据权利要求4所述的仙草椰奶饮料制备方法，其特征在于，步骤步骤4中的灭菌条件为：在100℃下灭菌10-30min。
7.根据权利要求4所述的仙草椰奶饮料制备方法，其特征在于，所述步骤4中灌装的温度为60-80℃。
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| CN103005058A (zh) * | 2012-12-25 | 2013-04-03 | 李伟杰 | 一种樱花奶茶及其制造方法 |
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| CN112042760A (zh) * | 2020-09-18 | 2020-12-08 | 光明乳业股份有限公司 | 一种椰奶饮品及其制备方法 |
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| CN103005058A (zh) * | 2012-12-25 | 2013-04-03 | 李伟杰 | 一种樱花奶茶及其制造方法 |
| CN103229836A (zh) * | 2013-04-28 | 2013-08-07 | 广西灵山县宇峰保健食品有限公司 | 仙草奶茶 |
| CN109965019A (zh) * | 2019-04-10 | 2019-07-05 | 河北兄弟伊兰食品科技股份有限公司 | 一种豌豆蛋白饮料及其制备方法 |
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