CN114916634A - 一种调味粉、固体饮料及其制备方法 - Google Patents
一种调味粉、固体饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本申请提供一种调味粉、固体饮料及其制备方法,涉及饮品技术领域。一种调味粉包括:植脂末,菊粉,葡萄糖粉,乳粉,乳清粉,白砂糖,食品添加剂和食用香精。一种固体饮料包括:酸奶,调味粉和鲜果。固体饮料的制备方法为:将酸奶、调味粉和鲜果搅拌混合,放置在炒冰机上炒20‑50min。本申请的调味粉用以制作固体饮料不仅可以丰富固体饮料的营养成分,还能使固体饮料具有独特的口感形成新风味。本申请的固体饮料味道好、口感爽滑,能够促进肠胃蠕动,提高肠胃功能,增加消化和食欲,提高机体免疫力。
Description
技术领域
本申请涉及饮品技术领域,具体而言,涉及一种调味粉、固体饮料及其制备方法。
背景技术
近年来,消费者对食品的要求已不仅仅是满足可食性和可看性,而是正向着功能性的方向发展。
炒酸奶是根据快速制冰原理而将酸奶凝固成块或片状。由铲子将其与制冰机表面分离后盛入碗或杯中供消费者食用的产品。炒酸奶作为一种冷饮食品时来已久,越来越成为大众选择健康冷饮的首选,具有解暑开胃,糅合了冷饮与酸奶的多种功效。
现有的炒酸奶由于配料不当,配比不合理,导致炒酸奶口感相对较差,味道单一,不能满足人们的使用需求。
发明内容
本申请的目的在于提供一种调味粉,用以制作固体饮料不仅可以丰富固体饮料的营养成分,还能使固体饮料具有独特的口感形成新风味。
本申请的另一目的在于提供一种固体饮料,其味道好、口感爽滑,能够促进肠胃蠕动,提高肠胃功能,增加消化和食欲,提高机体免疫力。
本申请的另一目的还在于提供一种固体饮料的制备方法,其操作简单,便于生产。
本申请解决其技术问题是采用以下技术方案来实现的。
本申请提出一种调味粉,按重量份数计,包括以下原料:20-40份植脂末,1-10份菊粉,5-30份葡萄糖粉,5-30份乳粉,5-30份乳清粉,5-30份白砂糖,5-15份食品添加剂和1-10份食用香精。
本申请提出一种固体饮料,按重量份数计,包括以下原料:10-20份酸奶,1-5份鲜果和1-5份上述的调味粉。
本申请提出一种固体饮料的制备方法,包括以下步骤:将酸奶、调味粉和鲜果搅拌混合,放置在炒冰机上炒20-50min。
本申请实施例至少具有以下有益效果:
本申请中,以菊粉为主要原料,辅以植脂末、葡萄糖粉、乳粉和乳清粉,在提高营养成分的同时可以改善饮料的内部组织,增香增脂,使得食品口感更加细腻、润滑,且各组分作用于体内,可以有效改善肠道环境,增强肠胃蠕动,加快肠道消化吸收;还可以促进金属离子吸收;提高矿物质的利用率;调节血清钙磷水平;减轻肾脏负担。再辅以白砂糖、食品添加剂和食用香精,可以进一步增强调味粉对饮料口感的改善情况,提高人们对饮料的接受程度。
本申请中,通过鲜果、酸奶和调味粉制得固体饮料,不仅可以丰富固体饮料的营养成分,还有助于提高固体饮料的美容效果,使得其具有强身、美容、助消化等特殊功能,提高固体饮料的功能性;同时可以丰富固体饮料的口感,改善酸奶的内部组织,让固体饮料口感更爽滑,提高受众度。且其制备方法简单,易操作,更便于生产。
具体实施方式
为使本申请实施例的目的、技术方案和优点更加清楚,下面将对本申请实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。下面将参考具体实施例来详细说明本申请。
一种调味粉,按重量份数计,包括以下原料:20-40份植脂末,1-10份菊粉,5-30份葡萄糖粉,5-30份乳粉,5-30份乳清粉,5-30份白砂糖,5-15份食品添加剂和1-10份食用香精。
植脂末又称奶精,是以精制植物油或氢化植物油、酪蛋白等为主要原料的新型产品。植脂末能改善食品的内部组织,增香增脂,使口感细腻,润滑厚实。植脂末速溶性好,透过香精调味风味近似“牛奶”,在食品加工中可以代替奶粉或减少用奶量,从而在保持产品品质稳定的前提下,可降低生产成本。
菊粉是一种天然的水溶性膳食纤维,几乎不能被胃酸水解和消化,只有在结肠被有益微生物利用,从而改善肠道环境。有研究表明,双歧杆菌的增殖程度取决于人体大肠中初始双歧杆菌的数量,当初始双歧杆菌数量减少时,使用菊粉后增殖效果明显,当初始双歧杆菌的数量多时,使用菊粉后效果并不明显。其次,摄入菊粉后能增强胃肠道蠕动,提高肠胃功能,增加消化和食欲,提高机体免疫力。菊粉在结肠被发酵产生的短链脂肪酸能够降低结肠pH,抑制腐生菌的生长,减少有毒产物的生成,减少其对肠壁的刺激。由于菊粉一系列代谢活动能抑制有毒物质产生,增加排便次数和重量,增加粪便酸度,加速致癌物的排泄,产生有抗癌作用的短链脂肪酸,有利于预防结肠癌。菊粉能大大提高Ca2+、Mg2+、Zn2+、Cu2+、Fe2+等矿物质的吸收,促进矿物质元素吸收的主要机制是:菊粉在结肠发酵生成的短链脂肪使其黏膜上的隐窝变浅,隐窝细胞增多从而增大了吸收面积,盲肠静脉更发达;发酵所产生的酸降低结肠pH,使得许多矿物质的溶解度、生物有效性得以提高,特别是短链脂肪酸可以刺激结肠粘膜细胞的生长,提高肠黏膜的吸收能力;菊粉能促进一些微生物分泌植酸酶,植酸酶能使与植酸螯合的金属离子释放出来,促进其吸收;发酵生成的某些有机酸可与金属离子螯合,促进金属离子吸收。
葡萄糖粉所含葡萄糖可补充体内热量,并对肝脏具有保护作用;维生素B1、B2是糖、蛋白质、脂肪代谢所需辅酶的重要组成成份,为组织呼吸的氧化作用所必须;维生素B6为多种辅酶的辅基,参与氨基酸及脂肪的代谢;维生素C参与体内氧化还原过程及细胞呼吸;维生素D2促进钙磷吸收与转运以及新骨形成,维持和调节血清钙磷水平。其能够改善产品的口感,提高产品质量,降低生产成本,提高企业的经济效益。葡萄糖粉溶解吸热,用于饮料、冷食生产中,生产出的产品具有凉爽可口的感觉。
乳粉是用冷冻或加热的方法,除去乳中几乎全部的水分,干燥后而成粉末。其能够保存营养素、抑制微生物生长、延长贮藏期,具有含水率低、重量轻、体积小的特点。本实施例中优选使用:酪乳粉、配方乳粉和脱脂乳粉。酪乳粉是从奶油中提取黄油工艺的副产品,脂肪含量低,富含磷脂等牛奶中的天然营养成分,兼有乳化、膨胀等多种功效,可为肌肤提供营养组分,解决多种肌肤问题。配方乳粉中会除去生鲜乳中多余酪蛋白,强化乳清蛋白,去除多余饱和脂肪酸,强化不饱和脂肪酸,尤其以二十二碳六烯酸和花生四烯酸,去除原料中过多的矿物质以减轻肾脏负担,此外还强化了乳糖、牛磺酸、微生物、微量元素和某些氨基酸,其含有人体所需的营养物质,还易于消化吸收,有助于提高人体免疫力。脱脂乳粉是将鲜牛奶脱去脂肪再干燥而成,除脂肪可降低至1%左右外,其他变化不大。对于老年人,消化不良的婴儿,经行腹泻、胆囊疾患、高脂症、慢性胰腺炎等患者有一定益处。
乳清粉是利用制造干酪或干酪素的副产品乳清为原料干燥制成的,正常的乳清粉其色泽呈现为白色至浅黄色,有奶香味。乳清粉能提供大量的乳糖,在消化道内发酵可产生大量的乳酸,降低pH值,帮助乳的消化,抑制致病细菌的生长,对健康有重要意义;乳清粉中含有的高质量乳清蛋白在人体内有高消化率、良好的氨基酸型态、无抗营养因子的优点,亦含有白蛋白及球蛋白(血清蛋白),对肠道同样具有正面的影响,特别是免疫球蛋白,对肠道具有保护效果,能对抗大肠杆菌。乳清粉中亦含有乳过氧化酵素及乳铁蛋白,具有杀菌及制菌的功用。
食品添加剂包括抗氧化剂和酶制剂,抗氧化剂为丁基羟基茴香醚,酶制剂为糖化型淀粉酶。
调味粉中以菊粉为主要原料,辅以植脂末、葡萄糖粉、乳粉和乳清粉,在提高营养成分的同时可以改善饮料的内部组织,增香增脂,使得食品口感更加细腻、润滑,且各组分作用于体内,可以有效改善肠道环境,增强肠胃蠕动,加快肠道消化吸收;还可以促进金属离子吸收;提高矿物质的利用率;调节血清钙磷水平;减轻肾脏负担。再辅以白砂糖、食品添加剂和食用香精,可以进一步增强调味粉对饮料口感的改善情况,提高人们对饮料的接受程度。此外通过各原料的配合使用,在确保固体饮料品质的前提下,还可以降低固体饮料的生产成本,使其更加经济。
本实施例中,调味粉的制备方法为:将各原料在70-80r/min搅拌混合5-10min。
一种固体饮料,按重量份数计,包括以下原料:10-20份酸奶,1-5份鲜果和1-5份上述的调味粉。
本实施例中,鲜果包括香蕉、蓝莓、苹果、草莓、牛油果和火龙果中的一种或多种。牛油果含有丰富的维他命能有效的抗氧化,能够预防癌症以及心血管疾病;含有丰富的甘油酸、蛋白质,是天然的抗氧衰老剂,软化和滋润皮肤,收敛毛孔,在皮肤表面可以形成乳状隔离层,能够有效抵御阳光照射,防止晒黑晒伤;牛油果油含丰富的维生素E、镁、亚油酸和必需脂肪酸,有助于强韧细胞膜,延缓表皮细胞衰老速度。
通过鲜果、酸奶和调味粉制得固体饮料,不仅可以丰富固体饮料的营养成分,还有助于提高固体饮料的美容效果,使得其具有强身、美容、助消化等特殊功能,提高固体饮料的功能性;同时可以丰富固体饮料的口感,改善酸奶的内部组织,让固体饮料口感更爽滑,提高受众度。
本实施例中,固体饮料还包括按重量份数计的0.1-1份鲜花和0.2-0.8份干果。鲜花包括桂花、玫瑰花、槐花和山茶花中的一种或多种。干果为核桃、腰果、开心果和杏仁中的一种或多种。
通过添加鲜花和干果,不仅可以美化固体饮料的外观,还可以改善固体饮料口感,提高其受众度。槐花具有凉血止血、平肝泻火之效,有助于清大肠之火。山茶花有着养阴润肺、凉血,还可以散瘀,同时还有养颜美容的作用,还具有润肺止咳、活血散瘀之效。
本实施例中,固体饮料还包括按重量份数计的0.2-0.8份桑葚汁,0.1-0.5份山楂汁和0.1-0.5份蟹黄浆。
桑葚汁能够缓解眼干、眼涩、眼疲劳和增强身体免疫力,养血润肠的作用,还具有滋阴养血,降血脂,延缓衰老,健脾养胃和美容养颜的功效,其还含有丰富的维生素和微量元素,有助于增强免疫系统功能,可以抑制肿瘤细胞生长,还可用于治疗肝肾阴血不足。此外还可以分解脂肪,具有降血脂、防止血管硬化等功效。
山楂汁具有健脾开胃、消食化滞、活血化痰、降血脂、降血压的作用,而且山楂含有枸橼酸、苹果酸、抗坏血酸和蛋白质、碳水化合物,山楂汁含有维生素C、胡萝卜素、多种有机酸等物质,能增加消化酶分泌,有促进胃消化作用。山楂汁含有天然消炎抗菌成分,能消灭人体内的敏感菌和致病菌,还能阻止这些细菌在肺部造成感染,对人类经常出现的肺炎,气管炎以及咳嗽,气喘等症都有良好缓解作用。
蟹黄有开胃润肺、补肾壮阳、养血活血之功效,含有丰富的蛋白质、微量元素等营养,对身体有很好的滋补作用;有舒筋益气、理胃消食、通经络、散诸热、清热、滋阴之功。其还含有丰富的钙、磷、锌、铁、硒等人体必需的微量元素,以及优质的蛋白质、胶原蛋白、维生素A、不饱和脂肪酸等,其中维生素A有利于软化皮肤角质,能够起到美容护肤之效。
将蟹黄浆、桑葚汁和山楂汁与原料搭配,可以进一步提高固体饮料的营养成分,在增强身体免疫的同时,还可以起到美容护肤之效,可以进一步提高固体饮料的实用性。并且,蟹黄浆的加入可以使固体饮料形成独特的风味,以满足人们的新鲜感,同时可以增强生津开胃之效,提高人体对营养成分的吸收。
一种固体饮料的制备方法,包括以下步骤:将酸奶、调味粉和鲜果搅拌混合,放置在炒冰机上炒20-50min。
本实施例中,炒冰机上炒制过后,还包括在-2~-8℃冰冻20-30min。葡萄糖粉溶解吸热,将固体饮料冷冻后,食用时更加凉爽可口。同时冷冻后可以更有利于保存原料中的营养成分,抑制微生物生长,延长保质期。
本实施例中,将酸奶、调味粉和鲜果搅拌混合之前,还包括将调味粉与牛奶混合,加热搅拌,且调味粉与牛奶的固液比为1:(0.1-0.5)g/mL。
先将调味粉与牛奶混合,使得调味粉均匀分散在牛奶中,同时通过加热搅拌,可以让两者的混合物膨胀,再让其与酸奶、鲜果炒制时,可以更好地让酸奶与混合物混合同时将鲜果包裹,使得几者的混合效果更好,口感更佳。
本实施例中,酸奶可以直接从市面上购买。
以下结合实施例对本申请的特征和性能作进一步的详细描述。
实施例1
一种固体饮料的制备方法,包括以下步骤:
调味粉原料:30g植脂末,5g菊粉,10g葡萄糖粉,15g乳粉,20g乳清粉,10g白砂糖,8g食品添加剂和2g食用香精;
调味粉制备方法:将各原料在75r/min搅拌混合8min。
固体饮料原料:15g酸奶,2g调味粉和3g鲜果,鲜果包括香蕉、蓝莓、和牛油果;
将调味粉与牛奶混合,加热搅拌,且调味粉与牛奶的固液比为(1:0.3)g/mL,得到混合物,将酸奶、混合物和鲜果搅拌混合,放置在炒冰机上炒30min,在-4℃冰冻25min。
实施例2
一种固体饮料的制备方法,包括以下步骤:
调味粉原料:20g植脂末,1g菊粉,5g葡萄糖粉,5g乳粉,5g乳清粉,5g白砂糖,5g食品添加剂和1g食用香精;
调味粉制备方法:将各原料在70r/min搅拌混合5min。
固体饮料原料:10g酸奶,1g调味粉和1g鲜果,鲜果包括苹果、草莓、牛油果和火龙果;
将调味粉与牛奶混合,加热搅拌,且调味粉与牛奶的固液比为(1:0.1)g/mL,得到混合物,将酸奶、混合物和鲜果搅拌混合,放置在炒冰机上炒20min,在-2℃冰冻20min。
实施例3
一种固体饮料的制备方法,包括以下步骤:
调味粉原料:40g植脂末,10g菊粉,30g葡萄糖粉,30g乳粉,30g乳清粉,30g白砂糖,15g食品添加剂和10g食用香精;
调味粉制备方法:将各原料在80r/min搅拌混合10min。
固体饮料原料:20g酸奶,5g调味粉和5g鲜果,鲜果牛油果和火龙果;
将调味粉与牛奶混合,加热搅拌,且调味粉与牛奶的固液比为(1:0.5)g/mL,得到混合物,将酸奶、混合物和鲜果搅拌混合,放置在炒冰机上炒50min,在-8℃冰冻30min。
实施例4
一种固体饮料的制备方法,包括以下步骤:
调味粉原料:35g植脂末,4g菊粉,6g葡萄糖粉,8g乳粉,7g乳清粉,5g白砂糖,7g食品添加剂和1g食用香精;
调味粉制备方法:将各原料在78r/min搅拌混合7min。
固体饮料原料:18g酸奶,2g调味粉,2g鲜果,0.3g鲜花和0.2g干果,鲜果包括香蕉、蓝莓、苹果、草莓、牛油果和火龙果;
将调味粉与牛奶混合,加热搅拌,且调味粉与牛奶的固液比为(1:0.2)g/mL,得到混合物,将酸奶、混合物和鲜果搅拌混合,放置在炒冰机上炒40min,在-3℃冰冻20min。
实施例5
一种固体饮料的制备方法,包括以下步骤:
调味粉原料:35g植脂末,4g菊粉,6g葡萄糖粉,8g乳粉,7g乳清粉,5g白砂糖,7g食品添加剂和1g食用香精;
调味粉制备方法:将各原料在78r/min搅拌混合7min。
固体饮料原料:18g酸奶,2g调味粉,2g鲜果,0.3g鲜花,0.2g干果,0.3mL桑葚汁,0.1mL山楂汁和0.1g蟹黄浆,鲜果包括香蕉、蓝莓、苹果、草莓、牛油果和火龙果;鲜花玫瑰花、槐花和山茶花;
将调味粉与牛奶混合,加热搅拌,且调味粉与牛奶的固液比为(1:0.4)g/mL,得到混合物,将酸奶、混合物和鲜果搅拌混合,放置在炒冰机上炒25min,在-6℃冰冻30min。
对比例
本对比例与实施例1不同的是,在调味粉中不添加菊粉,其余步骤与实施例1相同。
试验结果
选择30名志愿者,随机分为6组,每组5人,每组分别对实施例1-5和对比例的固体饮料进行评价,从组织形态、气味、爽口度、味道、粘稠度几方面评价,每项指标满分为10分,分数越高表示整体评价越好。
评价标准:组织细腻、均匀,几乎无乳清析出,具有浓郁的奶香和果香,口感爽滑细腻柔软,味道酸甜可口,粘稠适中,为7-10分;组织比较粗糙、略有不均匀,少许乳清析出,具有较淡的奶香和果香,口感比较顺滑、细腻,酸甜味较为适宜,样品比较稀,为4-7分;组织粗糙,有大量乳清析出,奶香和果香味很淡,口感粗糙、有颗粒感,酸甜味不协调,样品不成型,为0-4分。每项评分均为每组的平均分。
表1评价结果
根据表1可知,本申请实施例1-5的固体饮料其组织形态、气味、爽口度、味道和粘稠度均具有较好的表现,更能满足人们对外观、气味、口感的要求。
对本申请实施例1、实施例4、实施例5和对比例的营养成分进行检测,按照GB19302-2010国家标准检测,结果如下:
表2营养成分检测结果
根据表2可知,本申请实施例的固体饮料中,每100g中膳食纤维含量为75-86g,脂肪含量为11-12g,热量为12.7-15.6Kcal,糖分含量为3.15-3.46g,蛋白质含量为3.65-3.86g,钙含量为123-130mg。表明,本申请中固体饮料富含膳食纤维、钙和蛋白质,脂肪含量、热量值和糖分含量均较低,适合消化不良人群食用。
综上所述,本申请实施例的调味粉,以菊粉为主要原料,辅以植脂末、葡萄糖粉、乳粉和乳清粉,在提高营养成分的同时可以改善饮料的内部组织,增香增脂,使得食品口感更加细腻、润滑,且各组分作用于体内,可以有效改善肠道环境,增强肠胃蠕动,加快肠道消化吸收;还可以促进金属离子吸收;提高矿物质的利用率;调节血清钙磷水平;减轻肾脏负担。再辅以白砂糖、食品添加剂和食用香精,可以进一步增强调味粉对饮料口感的改善情况,提高人们对饮料的接受程度。
本申请实施例的固体饮料,通过鲜果、酸奶和调味粉制得固体饮料,不仅可以丰富固体饮料的营养成分,还有助于提高固体饮料的美容效果,使得其具有强身、美容、助消化等特殊功能,提高固体饮料的功能性;同时可以丰富固体饮料的口感,改善酸奶的内部组织,让固体饮料口感更爽滑,提高受众度。且其制备方法简单,易操作,更便于生产。
以上所描述的实施例是本申请一部分实施例,而不是全部的实施例。本申请的实施例的详细描述并非旨在限制要求保护的本申请的范围,而是仅仅表示本申请的选定实施例。基于本申请中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本申请保护的范围。
Claims (10)
1.一种调味粉,其特征在于,按重量份数计,包括以下原料:20-40份植脂末,1-10份菊粉,5-30份葡萄糖粉,5-30份乳粉,5-30份乳清粉,5-30份白砂糖,5-15份食品添加剂和1-10份食用香精。
2.根据权利要求1所述的调味粉,其特征在于,所述调味粉的制备方法为:将各原料在70-80r/min搅拌混合5-10min。
3.一种固体饮料,其特征在于,按重量份数计,包括以下原料:10-20份酸奶,1-5份鲜果和1-5份权利要求1或2所述的调味粉。
4.根据权利要求3所述的固体饮料,其特征在于,所述鲜果包括香蕉、蓝莓、苹果、草莓、牛油果和火龙果中的一种或多种。
5.根据权利要求4所述的固体饮料,其特征在于,还包括按重量份数计的0.1-1份鲜花和0.2-0.8份干果。
6.根据权利要求5所述的固体饮料,其特征在于,所述鲜花包括桂花、玫瑰花、槐花和山茶花中的一种或多种。
7.根据权利要求5所述的固体饮料,其特征在于,还包括按重量份数计的0.2-0.8份桑葚汁,0.1-0.5份山楂汁和0.1-0.5份蟹黄浆。
8.一种如权利要求3-7任一项所述的固体饮料的制备方法,其特征在于,包括以下步骤:将酸奶、调味粉和鲜果搅拌混合,放置在炒冰机上炒20-50min。
9.根据权利要求8所述的固体饮料的制备方法,其特征在于,炒冰机上炒制过后,还包括在-2~-8℃冰冻20-30min。
10.根据权利要求8所述的固体饮料的制备方法,其特征在于,将酸奶、调味粉和鲜果搅拌混合之前,还包括将调味粉与牛奶混合,加热搅拌,且调味粉与牛奶的固液比为1:(0.1-0.5)g/mL。
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