CN115363161A - 一种衍生多维微沙棘固体饮料及其制备方法 - Google Patents
一种衍生多维微沙棘固体饮料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明公开了一种衍生多维微沙棘固体饮料及其制备方法,属于食品生产技术领域。其包括组分结晶果糖、低聚果糖、水苏糖、海藻糖、沙棘、针叶樱桃、山楂、枸杞子、卵磷脂、抗性糊精、六偏磷酸钠、二氧化硅、微晶纤维素、维生素E;制备方法包括步骤:称量各组分;混合冻干;包合;压片。本发明以真空冻干的方式得到对应的水果原料混合冻干粉,在避免接触氧气的情况下实现固体化,采用卵磷脂、抗性糊精、六偏磷酸钠复合包囊;更一步减少氧气与水果原料混合冻干粉的接触。泡腾片具有丰富气泡的同时泡腾的方式保证了饮用时候与水混合更加均匀一致。
Description
技术领域
本发明涉及食品生产技术领域,具体为一种衍生多维微沙棘固体饮料及 其制备方法。
背景技术
固体饮料属于软饮料的一类,主要分为蛋白型固体饮料(和普通型固体 饮料。普通型固体饮料是指以果粉或经烘烤的咖啡、茶叶、菊花、茅根等植 物提取物为主要原料,添加或不添加其他辅料制成的、蛋白质含量低于4%的 制品。常见的有酸梅粉、菊花晶、速溶茶粉、茅根精、氨基酸饮料等。
一直以来,固体饮料因品种多样、风味独特、易于存放而备受消费者青 睐;尤其是那些富含维生素、矿物质、氨基酸等营养成分的固体饮料,可以 及时补充人体代谢所需营养,更成为了许多人生活中离不开的好伴侣。
CN106261346A公开了一种沙棘果汁及其制备方法,属于果汁加工领域; 其中制备方法包括如下步骤:(1)制备沙棘原汁;(2)取料:按重量份计取如 下原料:沙棘原汁、白砂糖、黄原胶、蜂蜜、明胶、阿斯巴甜、水、苹果原 汁;(3)配料、澄清;(4)杀菌:采用高压脉冲电场杀菌得到无菌澄清液;(5) 无菌灌装得到所述的沙棘果汁。本发明方法并没有考虑到沙棘中富含的VC等 容易氧化的物质进行对应的保护;同时苹果、沙棘中富含的多酚物质会氧化 变色,导致产品的外观变褐,观感不好;另外液体包装不方便运输和携带。
发明内容
本发明的目的在于提供一种衍生多维微沙棘固体饮料及其制备方法,方 便携带的同时采用不同的方法尽可能保留容易流失的营养物质。
本发明公开了一种衍生多维微沙棘固体饮料,以质量份计算包括以下组 分:
所述沙棘、针叶樱桃、山楂、枸杞子为冻干粉末。
特别地,还包括泡腾剂;所述泡腾剂与其他组分的质量比为1:3-3.5。
特别地,所述泡腾剂为酒石酸与碳酸氢钠;其质量比为1:1.0-1.2。
本发明还公开了上述衍生多维微沙棘固体饮料的制备方法,其特征在于, 包括以下步骤:
1)称量各组分;
2)取沙棘、针叶樱桃、山楂、枸杞子分别清洗后冻干,然后混合成混合 冻干粉;
3)混合冻干粉与卵磷脂、抗性糊精、六偏磷酸钠混合;再与结晶果糖、 低聚果糖、水苏糖、海藻糖、沙棘、针叶樱桃、二氧化硅、微晶纤维素混合; 过筛,得衍生多维微沙棘固体饮料。
特别地,所述步骤2)中,取沙棘、针叶樱桃、山楂、枸杞子分别清洗后, 切碎用维生素C溶液浸泡后在-30℃至-45℃的真空条件下冷冻12-18h;冷冻 后真空干燥;将得到的沙棘冻干、针叶樱桃冻干、山楂冻干、枸杞子冻干粉 碎成粉并与维生素E混合,得到混合冻干粉。
特别地,还包括步骤4):
将酒石酸与衍生多维微沙棘固体饮料混合压片,得酸片;将碳酸氢钠压 片,得碱片;
将酸片和碱片二次压片,得成品。
本发明的有益效果是:
(1)本发明以真空冻干的方式得到对应的水果原料混合冻干粉,在避免 接触氧气的情况下实现固体化,保证了VC(维生素C)、多酚类物质的保留。
(2)采用卵磷脂、抗性糊精、六偏磷酸钠复合包囊,更一步减少氧气与 水果原料混合冻干粉的接触。
(3)本发明除了粉末状固态饮料的方式,还可以以泡腾片的方式进行包 装,泡腾片具有丰富气泡的同时泡腾的方式保证了饮用时候与水混合更加均 匀一致。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描 述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明 中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所 有其他实施例,都属于本发明保护的范围。
实施例一
一种衍生多维微沙棘固体饮料,以质量份计算包括以下组分:
其制备方法包括以下步骤:
1)称量各组分;
2)取沙棘、针叶樱桃、山楂、枸杞子分别清洗后,切碎用维生素C溶液 浸泡后在-30℃至-45℃的真空条件下冷冻12-18h;冷冻后真空干燥;将得到 的沙棘冻干、针叶樱桃冻干、山楂冻干、枸杞子冻干粉碎成粉并与维生素E 混合,得到混合冻干粉。
3)混合冻干粉与卵磷脂、抗性糊精、六偏磷酸钠混合;再与结晶果糖、 低聚果糖、水苏糖、海藻糖、沙棘、针叶樱桃、二氧化硅、微晶纤维素混合; 过筛,得衍生多维微沙棘固体粉末。
实施例二
一种衍生多维微沙棘固体饮料,以质量份计算包括以下组分:
其制备方法包括以下步骤:
1)称量各组分;
2)取沙棘、针叶樱桃、山楂、枸杞子分别清洗后,切碎用维生素C溶液 浸泡后在-30℃的真空条件下冷冻18h;冷冻后真空干燥;将得到的沙棘冻干、 针叶樱桃冻干、山楂冻干、枸杞子冻干粉碎成粉并与维生素E混合,得到混 合冻干粉。
3)混合冻干粉与卵磷脂、抗性糊精、六偏磷酸钠混合;再与结晶果糖、 低聚果糖、水苏糖、海藻糖、沙棘、针叶樱桃、二氧化硅、微晶纤维素混合; 过筛,得衍生多维微沙棘固体粉末。
4)将酒石酸与衍生多维微沙棘固体饮料混合压片,得酸片;将碳酸氢钠 压片,得碱片;
将酸片和碱片二次压片,得成品。
实施例三
一种衍生多维微沙棘固体饮料,以质量份计算包括以下组分:
其制备方法包括以下步骤:
1)称量各组分;
2)取沙棘、针叶樱桃、山楂、枸杞子分别清洗后,切碎用维生素C溶液 浸泡后在-45℃的真空条件下冷冻12h;冷冻后真空干燥;将得到的沙棘冻干、 针叶樱桃冻干、山楂冻干、枸杞子冻干粉碎成粉并与维生素E混合,得到混 合冻干粉。
3)混合冻干粉与卵磷脂、抗性糊精、六偏磷酸钠混合;再与结晶果糖、 低聚果糖、水苏糖、海藻糖、沙棘、针叶樱桃、二氧化硅、微晶纤维素混合; 过筛,得衍生多维微沙棘固体粉末。
4)将酒石酸与衍生多维微沙棘固体饮料混合压片,得酸片;将碳酸氢钠 压片,得碱片;
将酸片和碱片二次压片,得成品。
实施例四
一种衍生多维微沙棘固体饮料,以质量份计算包括以下组分:
其制备方法包括以下步骤:
1)称量各组分;
2)取沙棘、针叶樱桃、山楂、枸杞子分别清洗后,切碎用维生素C溶液 浸泡后在-40℃的真空条件下冷冻14h;冷冻后真空干燥;将得到的沙棘冻干、 针叶樱桃冻干、山楂冻干、枸杞子冻干粉碎成粉并与维生素E混合,得到混 合冻干粉。
3)混合冻干粉与卵磷脂、抗性糊精、六偏磷酸钠混合;再与结晶果糖、 低聚果糖、水苏糖、海藻糖、沙棘、针叶樱桃、二氧化硅、微晶纤维素混合; 过筛,得衍生多维微沙棘固体粉末。
4)将酒石酸与衍生多维微沙棘固体饮料混合压片,得酸片;将碳酸氢钠 压片,得碱片;
将酸片和碱片二次压片,得成品。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节, 而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实 现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且 是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨 在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (6)
2.根据根据权利要求1所述的衍生多维微沙棘固体饮料,其特征在于,还包括泡腾剂;所述泡腾剂与其他组分的质量比为1:3-3.5。
3.根据根据权利要求2所述的衍生多维微沙棘固体饮料,其特征在于,所述泡腾剂为酒石酸与碳酸氢钠;其质量比为1:1.0-1.2。
4.权利要求1-3任一所述的衍生多维微沙棘固体饮料的制备方法,其特征在于,包括以下步骤:
1)称量各组分;
2)取沙棘、针叶樱桃、山楂、枸杞子分别清洗后冻干,然后混合成混合冻干粉;
3)混合冻干粉与卵磷脂、抗性糊精、六偏磷酸钠混合;再与结晶果糖、低聚果糖、水苏糖、海藻糖、沙棘、针叶樱桃、二氧化硅、微晶纤维素混合;过筛,得衍生多维微沙棘固体饮料。
5.根据权利要求2所述的衍生多维微沙棘固体饮料的制备方法,其特征在于,
所述步骤2)中,取沙棘、针叶樱桃、山楂、枸杞子分别清洗后,切碎用维生素C溶液浸泡后在-30℃至-45℃的真空条件下冷冻12-18h;冷冻后真空干燥;将得到的沙棘冻干、针叶樱桃冻干、山楂冻干、枸杞子冻干粉碎成粉并与维生素E混合,得到混合冻干粉。
6.根据权利要求2所述的衍生多维微沙棘固体饮料的制备方法,其特征在于,还包括步骤4):
将酒石酸与衍生多维微沙棘固体饮料混合压片,得酸片;将碳酸氢钠压片,得碱片;
将酸片和碱片二次压片,得成品。
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