CN116439333A - 一种强化花青素的甜玉米蒸煮液营养饮料制备方法 - Google Patents
一种强化花青素的甜玉米蒸煮液营养饮料制备方法 Download PDFInfo
- Publication number
- CN116439333A CN116439333A CN202210011978.2A CN202210011978A CN116439333A CN 116439333 A CN116439333 A CN 116439333A CN 202210011978 A CN202210011978 A CN 202210011978A CN 116439333 A CN116439333 A CN 116439333A
- Authority
- CN
- China
- Prior art keywords
- sweet corn
- anthocyanin
- cooking liquor
- reinforced
- bract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 108
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 104
- 238000010411 cooking Methods 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 32
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 32
- 239000004410 anthocyanin Substances 0.000 claims abstract description 32
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 24
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 24
- 229960004853 betadex Drugs 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 10
- 239000004376 Sucralose Substances 0.000 claims abstract description 6
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 6
- 238000005728 strengthening Methods 0.000 claims abstract description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 6
- 235000019408 sucralose Nutrition 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- 238000012371 Aseptic Filling Methods 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 239000006185 dispersion Substances 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 238000009849 vacuum degassing Methods 0.000 claims description 2
- 230000001079 digestive effect Effects 0.000 claims 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 2
- 235000008935 nutritious Nutrition 0.000 claims 2
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000001360 synchronised effect Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 210000005069 ears Anatomy 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- -1 beta-cyclodextrin compound Chemical class 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000007872 degassing Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种强化花青素的甜玉米蒸煮液营养饮料制备方法,属于果蔬副产物综合利用技术领域。本发明所述的强化花青素的甜玉米蒸煮液营养饮料由以下重量份数的组合混合而成:甜玉米苞叶花青素‑β‑环糊精复合物5%~8%、三氯蔗糖0.03‰~0.05‰、D‑异抗坏血酸钠0.02%~0.04%,其余部分为甜玉米蒸煮液。所述的甜玉米苞叶花青素‑β‑环糊精复合物是通过超微粉碎、高压微射流提取及β‑环糊精同步包埋甜玉米苞叶中的花青素而得。本发明提供的一种香味浓郁、口感清爽的强化花青素的甜玉米蒸煮液营养饮料制备方法,有效富集甜玉米苞叶中花青素,使饮料中花青素含量高于1500mg/L,并且稳定性和生物利用度显著提高;无额外白砂糖添加,对人体健康有益。
Description
技术领域
本发明涉及一种果蔬饮料制备方法,具体涉及一种强化花青素的甜玉米蒸煮液营养饮料制备方法,属于果蔬副产物综合利用技术领域。
背景技术
甜玉米,又称蔬菜玉米,因其营养丰富,口感甜、鲜、脆、嫩等特点深受各阶层消费者青睐。甜玉米采摘后一般直接以鲜穗售卖,或部分用于甜玉米速冻、即食加工。漂烫是甜玉米加工过程必不可少的环节,对钝化甜玉米籽粒中能催化产生不良反应的氧化酶,防止色泽劣变,减少某些不良风味,改善罐藏食品的品质有十分重要的作用。漂烫过程中甜玉米籽粒中多糖、氨基酸、酚类等水溶性生物活性物质会大量溶出到蒸煮液中,这使甜玉米蒸煮液成为一种营养丰富的资源。然而目前甜玉米蒸煮漂烫液绝大部分作为废水排掉,不仅造成资源浪费,还产生环境污染。若能将其有效利用,将产生重要社会经济效益。
甜玉米苞叶是穗柄节上着生的由叶鞘转化成的变态叶,富含黄酮、花青素、多糖、膳食纤维,以及钾、硅、镁、硒等微量元素。甜玉米苞叶花青素具有抗氧化、抗肿瘤、抑菌、抗疲劳及抗衰老等作用,其中花青素的抗氧化作用是维生素C的20倍,是迄今为止发现的抗氧化功能最强物质。花青素特殊的结构赋予其良好的抗氧化性的同时也导致其易受各种环境条件的影响,限制了在食品中的广泛应用。β-环状糊精是由7个葡萄糖残基以β-1,4-糖苷键结合构成中空环状物。β-环糊精作为辅料,广泛应用于食品、药品及化妆品领域,用于包埋各种活性化合物分子,以增强其对光、热、氧的稳定性。虽然目前市场上已有大量玉米加工类产品,但利用甜玉米副产物中活性物质开发营养健康产品尚少,因此本发明提供了一种强化花青素的甜玉米蒸煮液营养饮料制备方法以解决上述问题。
发明内容
技术问题:
为了克服现有技术的不足与缺陷,本发明的目的在于提供一种强化花青素的甜玉米蒸煮液营养饮料及其制备方法,能有效富集甜玉米苞叶中花青素,使饮料中花青素含量高于1500mg/L,并且稳定性和生物利用度显著提高。
技术方案:
本发明采用以下技术方案来实现本发明的目的:
一种强化花青素的甜玉米蒸煮液营养饮料制备方法,包括以下步骤:
(1)将刚采摘的鲜食甜玉米取其苞叶真空烘干,使苞叶水分含量至5%~7%,粗粉后再经超微粉碎得到甜玉米苞叶粉,其粒度介于60~80μm;
(2)将步骤(1)去除苞叶后的甜玉米穗按照料液比为1∶5~1∶15加入沸水中烫漂10~20min,得到甜玉米蒸煮液;
(3)向步骤(1)得到的甜玉米苞叶粉中按照料液比为1∶10~1∶15加入纯净水,用柠檬酸调节pH至3~3.5,在压力为80~105MPa,冰浴条件下进行循环高压微射流处理3次,再于6000转/分离心15min,取上清液浓缩至原体积的1/3~1/2;
(4)向步骤(3)得到的甜玉米苞叶提取浓缩液中依次加入重量百分比为4%~5%的β-环糊精和1%~1.5%的卵磷脂,于9000~10000转/分高速分散处理3~5min,经喷雾干燥得到甜玉米苞叶花青素-β-环糊精复合物粉末;
(5)将步骤(2)得到的甜玉米蒸煮液、步骤(4)得到的甜玉米苞叶花青素-β-环糊精复合物、三氯蔗糖、D-异抗坏血酸钠按照一定重量百分比调配并均匀混合得到强化花青素的甜玉米蒸煮液调配液;
(6)将步骤(5)得到的强化花青素的甜玉米蒸煮液调配液经高压均质、真空脱气、UHT杀菌、无菌灌装即得强化花青素的甜玉米蒸煮液营养饮料产品。
步骤(5)所述强化花青素的甜玉米蒸煮液调配液中甜玉米苞叶花青素-β-环糊精复合物、三氯蔗糖和D-异抗坏血酸钠的重量百分比分别为5%~8%、0.03‰~0.05‰和0.02%~0.04%,其余部分为甜玉米蒸煮液。
步骤(6)所述强化花青素的甜玉米蒸煮液营养饮料中花青素的含量高于1500mg/100mL,其稳定性和生物利用率显著提高。
有益效果:
(1)本发明采用超微粉碎结合高压微射流快速破壁技术,使胞内花青素释放更完全,提取更充分。与传统提取方法相比,避免了有机试剂的引入与残留。β-环糊精独特的内部疏水空腔结构可以通过氢键相互作用负载花青素提取物,显著提高花青素稳定性。
(2)本发明利用玉米苞叶中丰富的花青素成分,开发强化花青素的甜玉米蒸煮液营养饮料,饮料中花青素含量高于1500mg/100mL,花青素经β-环糊精包埋后可安全到达肠道,有利于机体对花青素的充分吸收利用到达清除自由基、提高免疫力、保护视力和护肤的目的。该营养饮料口感风味俱佳,且没有额外添加白砂糖,有利调节血糖。
(3)本发明充分利用了玉米蒸煮液及苞叶等副产物中丰富的多糖、花青素、氨基酸等营养活性物质,有利于果蔬废弃资源的高值化利用,并且减少环境污染,生态社会经济效益显著。
具体实施方式
下面结合实施例对本发明做进一步阐述,但不因此而限制本发明。
实施例1
将刚采摘的鲜食甜玉米取其苞叶真空烘干,使其水分含量为5%。将甜玉米穗按照料液比1∶15加入沸水中烫漂10min,得到甜玉米蒸煮液。甜玉米苞叶粗粉后在超微粉碎设备中超微粉碎3min,使其粒度小于60μm,得到甜玉米苞叶粉。将甜玉米苞叶粉按照料液比1∶10的加入纯净水,并用柠檬酸调节pH至3.5,使用高压微射流设备在压力为82.4MPa,冰浴条件下循环处理3次,将混合液在5500转/分的离心机中离心20min,取上清液,将上清液真空浓缩为原体积的1/3。将浓缩液按照重量百分比依次加入4%的β-环糊精和1%的卵磷脂,采用数显分散机于9000转/分分散5min后进行喷雾干燥,设置进风口温度175℃,进料速度45mL/min,出口温度75℃,得含甜玉米苞叶花青素的β-环糊精复合物。将甜玉米苞叶花青素-β-环糊精复合物、三氯蔗糖和D-异抗坏血酸钠按照重量百分比分别为6%、0.04‰和0.03%均匀混合,添加甜玉米蒸煮液补至100%,得到强化花青素的甜玉米蒸煮液调配液。对强化花青素的甜玉米蒸煮液调配液采用高压均质机进行高压均质,压力为20MPa,均质3次,得到强化花青素的甜玉米蒸煮液均质液,真空度为800KPa脱气,再采用130℃的UHT杀菌15s,然后快速降温至50℃,进行无菌灌装,得到强化花青素的甜玉米蒸煮液营养饮料产品。
实施例2
将刚采摘的鲜食甜玉米取其苞叶真空烘干,使其水分含量为6%。将甜玉米穗按照料液比1∶15加入沸水中烫漂10min,得到甜玉米蒸煮液。甜玉米苞叶粗粉后在超微粉碎设备中超微粉碎5min,使其粒度小于70μm,得到甜玉米苞叶粉。甜玉米苞叶粉按照料液比1∶15加入纯净水,并用柠檬酸调节pH至3.5,使用高压微射流设备在压力为103.4MPa,冰浴条件下循环处理3次,将混合液在6000转/分的离心机中离心15min,取上清液,将上清液真空浓缩为原体积的1/2。将浓缩液按照重量百分比依次加入5%的β-环糊精和1%的卵磷脂,采用数显分散机于10000转/分分散3min后进行喷雾干燥,设置进风口温度175℃,进料速度45mL/min,出口温度70℃,得含甜玉米苞叶花青素的β-环糊精复合物。将甜玉米苞叶花青素-β-环糊精复合物、三氯蔗糖和D-异抗坏血酸钠按照重量百分比分别为8%、0.05‰和0.02%均匀混合,添加甜玉米蒸煮液补至100%,得到强化花青素的甜玉米蒸煮液调配液。对强化花青素的甜玉米蒸煮液调配液采用高压均质机进行高压均质,压力为20MPa,均质3次,得到强化花青素的甜玉米蒸煮液均质液,真空度为800KPa脱气,再采用130℃的UHT杀菌15s,然后快速降温至45℃,进行无菌灌装,得到强化花青素的甜玉米蒸煮液营养饮料产品。
实施例3
将刚采摘的鲜食甜玉米取其苞叶真空烘干,使其水分含量为6%。将甜玉米穗按照料液比1∶10加入沸水中烫漂15min,得到甜玉米蒸煮液。甜玉米苞叶粗粉后在超微粉碎设备中超微粉碎4min,使其粒度小于60μm,得到甜玉米苞叶粉。甜玉米苞叶按照料液比1∶15加入纯净水,并用柠檬酸调节pH至3.5,使用高压微射流设备在压力为96.5MPa,冰浴条件下循环处理3次,将混合液在5500转/分的离心机中离心20min,取上清液,将上清液真空浓缩为原体积的1/3。将浓缩液按照重量百分比依次加入5%的β-环糊精和1.5%的卵磷脂,采用数显分散机于10000转/分分散5min后进行喷雾干燥,设置进风口温度185℃,进料速度45mL/min,出口温度80℃,得含甜玉米苞叶花青素的β-环糊精复合物。将甜玉米苞叶花青素-β-环糊精复合物、三氯蔗糖和D-异抗坏血酸钠按照重量百分比分别为7%、0.04‰和0.02%均匀混合,添加甜玉米蒸煮液补至100%,得到强化花青素的甜玉米蒸煮液调配液。对强化花青素的甜玉米蒸煮液调配液采用高压均质机进行高压均质,压力为20MPa,均质3次,得到强化花青素的甜玉米蒸煮液均质液,真空度为800KPa脱气,再采用130℃的UHT杀菌15s,然后快速降温至45℃,进行无菌灌装,得到强化花青素的甜玉米蒸煮液营养饮料产品。
Claims (3)
1.一种强化花青素的甜玉米蒸煮液营养饮料制备方法,其特征在于,包括如下步骤:
(1)将刚采摘的鲜食甜玉米取其苞叶真空烘干,使苞叶水分含量至5%~7%,粗粉后再经超微粉碎得到甜玉米苞叶粉,其粒度介于60~80μm;
(2)将步骤(1)去除苞叶后的甜玉米穗按照料液比为1∶5~1∶15加入沸水中烫漂10~20min,得到甜玉米蒸煮液;
(3)向步骤(1)得到的甜玉米苞叶粉中按照料液比为1∶10~1∶15加入纯净水,用柠檬酸调节pH至3~3.5,在压力为80~105MPa,冰浴条件下进行循环高压微射流处理3次,再于6000转/分离心15min,取上清液浓缩至原体积的1/3~1/2;
(4)向步骤(3)得到的甜玉米苞叶提取浓缩液中依次加入重量百分比为4%~5%的β-环糊精和1%~1.5%的卵磷脂,于9000~10000转/分高速分散处理3~5min,经喷雾干燥得到甜玉米苞叶花青素-β-环糊精复合物粉末;
(5)将步骤(2)得到的甜玉米蒸煮液、步骤(4)得到的甜玉米苞叶花青素-β-环糊精复合物、三氯蔗糖、D-异抗坏血酸钠按照一定重量百分比调配并均匀混合得到强化花青素的甜玉米蒸煮液调配液;
(6)将步骤(5)得到的强化花青素的甜玉米蒸煮液调配液经高压均质、真空脱气、UHT杀菌、无菌灌装即得强化花青素的甜玉米蒸煮液营养饮料产品。
2.根据权利要求1所述一种强化花青素的甜玉米蒸煮液营养饮料制备方法,其特征在于,步骤(5)所述强化花青素的甜玉米蒸煮液调配液中甜玉米苞叶花青素-β-环糊精复合物、三氯蔗糖和D-异抗坏血酸钠的重量百分比分别为5%~8%、0.03‰~0.05‰和0.02%~0.04%,其余部分为甜玉米蒸煮液。
3.根据权利要求1所述一种强化花青素的甜玉米蒸煮液营养饮料制备方法,其特征在于,步骤(6)所述强化花青素的甜玉米蒸煮液营养饮料中花青素的含量高于1500mg/100mL,其稳定性和生物利用率显著提高。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210011978.2A CN116439333A (zh) | 2022-01-06 | 2022-01-06 | 一种强化花青素的甜玉米蒸煮液营养饮料制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210011978.2A CN116439333A (zh) | 2022-01-06 | 2022-01-06 | 一种强化花青素的甜玉米蒸煮液营养饮料制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN116439333A true CN116439333A (zh) | 2023-07-18 |
Family
ID=87126121
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210011978.2A Pending CN116439333A (zh) | 2022-01-06 | 2022-01-06 | 一种强化花青素的甜玉米蒸煮液营养饮料制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN116439333A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113951320A (zh) * | 2021-10-20 | 2022-01-21 | 江苏嘉安食品有限公司 | 一种不同温度条件下延长保鲜时间的西兰花保鲜方法 |
-
2022
- 2022-01-06 CN CN202210011978.2A patent/CN116439333A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113951320A (zh) * | 2021-10-20 | 2022-01-21 | 江苏嘉安食品有限公司 | 一种不同温度条件下延长保鲜时间的西兰花保鲜方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106616131B (zh) | 一种不老莓非浓缩还原果汁的制作方法 | |
CN103263055B (zh) | 一种功能性紫玉米复合饮料及其生产方法 | |
CN103704818B (zh) | 一种野生蓝莓复合果汁及其制备方法 | |
CN103284165A (zh) | 藻类在固体饮料中的应用及配方 | |
CN106721789A (zh) | 一种燕麦复合亚麻酸饮料及其制备方法 | |
CN104651208A (zh) | 一种刺梨调味醋及其生产方法 | |
CN106690195A (zh) | 一种红茶风味凤梨芒果低糖果酱及其制备方法 | |
CN103815488B (zh) | 一种西梅饮料的加工方法 | |
CN104304499A (zh) | 山楂核桃乳及其制备方法 | |
CN105454941A (zh) | 一种猕猴桃、香蕉复合果汁 | |
CN103156241A (zh) | 一种枇杷果肉饮料的制作方法 | |
CN116439333A (zh) | 一种强化花青素的甜玉米蒸煮液营养饮料制备方法 | |
CN103932339B (zh) | 改善消化系统功能饮料及其生产方法 | |
CN105961812A (zh) | 一种黑莓软糖及其制备方法 | |
CN103919216A (zh) | 一种西梅饮料的加工方法 | |
KR100815198B1 (ko) | 순무 탁주 및 그 제조방법 | |
CN102599571B (zh) | 合欢果果汁饮料、合欢果与柑橘复合果汁饮料及两者的制备方法 | |
CN112106906A (zh) | 一种柑橘复合果汁饮料及其制备方法 | |
CN115316574B (zh) | 一种酶解剂、利用酶解剂制备的西梅提取水溶液及利用西梅提取水溶液制备的西梅饮料 | |
CN114365767B (zh) | 一种轻食奶昔及其制备方法 | |
CN108902825A (zh) | 一种山药全粉的制备方法及其应用 | |
CN116268235A (zh) | 一种富含番茄红素的草莓番茄复合果蔬饮料制备方法 | |
CN103734828A (zh) | 一种车厘子黑梅饮料的加工方法 | |
CN114451537A (zh) | 陈皮秋梨膏制备工艺 | |
CN112617065A (zh) | 一种高花色苷杨梅汁及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |