CN116491619A - 一种荞麦麸皮固体饮料及其制备方法 - Google Patents
一种荞麦麸皮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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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种荞麦麸皮固体饮料及其制备方法,涉及食品加工领域。该荞麦麸皮固体饮料的制备方法,包括以下步骤:将荞麦麸皮粉碎,得到荞麦麸皮粉末;将荞麦麸皮粉末与水混合,通过研磨工艺充分匀浆,得到匀浆液;将匀浆液加热糊化,得到糊化液;向糊化液中加入淀粉酶进行酶解,得到酶解液;向酶解液中添加辅料进行调配,得到混合料液;对混合料液进行喷雾干燥,得到荞麦麸皮固体饮料。以荞麦麸皮为主要原料,借助研磨和生物酶技术,显著改善了荞麦麸皮粗糙的质地,赋予荞麦麸皮饮料优良的口感和风味,并提高了产品的营养价值,制得的全荞麦麸皮饮料更加符合当前消费者对美味、健康谷物食品的追求,市场前景广阔。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种荞麦麸皮固体饮料及其制备方法。
背景技术
荞麦是一种营养丰富、药用价值极高的作物,有五谷之王的美称。我国荞麦的种植面积居于世界之首,年产量约为50万吨。荞麦麸皮作为荞麦制粉工业中的副产品,约占荞麦的20%。荞麦麸皮中含有膳食纤维、蛋白质、多糖、类黄酮和植物甾醇等多种活性成分,是天然的抗氧化、抗过敏、降血糖、降血脂的谷物原材料,但由于其特殊的质地结构,硬度高弹性差,口感粗糙,大多作为废物丢弃或者是作为饲料使用,造成了资源的极大浪费。
为加强荞麦麸皮的资源利用,充分发挥其活性成分的作用,目前研究人员已进行了多种品类荞麦麸皮食品的研发工作,多集中于荞麦麸皮饼干、馒头、面条、蛋糕等产品的开发。例如,专利文献CN109349293A公开了以甜荞麦麸皮、低筋面粉、黑芝麻、燕麦片等原料,添加白砂糖、玉米油等辅料,制作得到一种营养丰富,色泽明亮的粗粮酥饼;专利文献CN107333840A公开了借助乙醇脱脂、热水浸泡、减压浓缩等工艺提取得到荞麦麸皮多糖,混合改性玉米粉、高筋粉、白砂糖、起酥油等,得到一种抗氧化减肥型面包。
饮料是将营养物质和生物活性化合物输送到体内并促进其生物利用度的最佳载体,并且饮料食用方便快捷,市场潜力广阔,但有关于荞麦麸皮饮料的研发目前相对较少,这主要是由于荞麦麸皮的质地结构粗糙,口感较差,同时含有淀粉大分子物质,在饮料加工和贮藏过程中容易出现老化、沉淀,导致饮料出现浑浊、分层等现象。现有技术中利用荞麦麸皮制备饮料也仅仅是将其作为一种原料与众多其他原料复配,关于以荞麦麸皮作为主要原料制备的全谷物饮品未见报道,如何克服荞麦麸皮原料自身的缺陷,制备得到一种全荞麦麸皮饮料成为本领域技术人员亟待解决的技术问题。
发明内容
因此,本发明要解决的技术问题在于克服现有技术中荞麦麸皮质地结构粗糙,口感较差,以及在饮料加工和贮藏过程中容易出现老化、沉淀,导致饮料出现浑浊、分层等现象的缺陷,从而提供一种荞麦麸皮固体饮料及其制备方法。
为实现上述目的,本发明提供如下技术方案:
第一方面,本发明提供一种荞麦麸皮固体饮料的制备方法,包括以下步骤:
(1)将荞麦麸皮粉碎,得到荞麦麸皮粉末;
(2)将所述荞麦麸皮粉末与水混合,通过研磨工艺充分匀浆,得到匀浆液;
(3)将所述匀浆液加热糊化,得到糊化液;
(4)向所述糊化液中加入淀粉酶进行酶解,得到酶解液;
(5)向所述酶解液中添加辅料进行调配,得到混合料液;
(6)对所述混合料液进行喷雾干燥,得到荞麦麸皮固体饮料。
进一步地,步骤(1)中,
所述荞麦麸皮在粉碎前过12~20目筛;
所述粉碎的条件为:功率为550~680W,时间为2~5min。
进一步地,步骤(2)中,
以g/mL计,所述荞麦麸皮粉末和水的料水比为1:5~8;
所述研磨工艺的步骤包括:先使用胶体磨进行初步研磨,再使用纳米级循环式研磨机进行再次研磨,其中,胶体磨转速为2500~3000rpm,时间为3~5min,循环磨3~5次,纳米级循环式研磨机频率为20~40Hz,时间为10~20min。
进一步地,步骤(3)中,所述加热糊化的条件包括:在70~90℃下加热搅拌20~40min。
进一步地,步骤(4)中,所述酶解的条件包括:将所述糊化液升温至80~100℃,加入淀粉酶,保持天然pH值条件下酶解60~120min。
进一步地,步骤(4)中,所述淀粉酶选择高温α-淀粉酶,以所述荞麦麸皮粉末的重量计,所述高温α-淀粉酶的添加量为200~300U/g。
进一步地,步骤(5)中,以所述酶解液的重量为60~70份计,所述辅料包括:柠檬酸0.2~0.6份、黄原胶0.01~0.05份、海藻酸钠0.1~0.3份、羧甲基纤维素钠0.1~0.3份。
进一步地,步骤(5)中,所述调配的步骤包括:将0.01~0.05份黄原胶、0.1~0.3份海藻酸钠、0.1~0.3份羧甲基纤维素钠加入到30~40份70~90℃的水中,剪切水合8~15min,冷却至25~40℃,边搅拌边加入0.2~0.6份柠檬酸混匀,最后加入60~70份酶解液混合搅拌5~8min。
进一步地,步骤(6)中,所述喷雾干燥的条件包括:进样速度10~15mL/s,进风口温度120~150℃。
第二方面,本发明提供所述的制备方法得到的荞麦麸皮固体饮料。
本发明技术方案,具有如下优点:
1、以荞麦麸皮为主要原料,借助研磨和生物酶技术,显著改善了荞麦麸皮粗糙的质地,赋予荞麦麸皮饮料优良的口感和风味,并提高了产品的营养价值。具体而言,采用生物酶催化技术,将大分子淀粉转化为更小分子量的糊精、低聚糖类,提高产品稳定性的同时,增加溶液的甜度,丰富口感,同时独特的酶解工艺使产品的甜度达到较适水平,无需再额外添加其它甜味剂,避免了产品中甜味剂添加过量等情况,提高了产品的健康性和安全性,制得的全荞麦麸皮饮料更加符合当前消费者对美味、健康谷物食品的追求,市场前景广阔。
2、荞麦麸皮中膳食纤维、芦丁、槲皮素等功能活性成分丰富,具有巨大的降血糖、降血脂、抗氧化潜力,制得的固体饮料蛋白质含量达到36%,是荞麦米蛋白含量的3倍以上。
3、荞麦麸皮作为食品加工中的副产品,将其作为原料可以降低生产成本,促进了谷物加工副产物的资源再利用,提高资源的全能转化,并促进食品生产的可持续发展。
4、适宜的生物酶催化技术不仅赋予产品适宜的甜度,还能便于后续的喷雾干燥操作(糖含量太高时喷雾干燥无法顺利进行),通过喷雾干燥方法加工得到固体饮料,减少水分含量,提高产品保质期,同时粉末包装形式,运输、携带等为方便,增加产品消费的便利性。
附图说明
为了更清楚地说明本发明具体实施方式或现有技术中的技术方案,下面将对具体实施方式或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图是本发明的一些实施方式,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1是本发明实施例3制备的荞麦麸皮固体饮料的成品图,其中:(a)为固体饮料的外观,(b)为固体饮料冲调后的外观;
图2是本发明实验例3中不同水温对荞麦麸皮固体饮料冲调性能的影响图;
图3是本发明实验例4中不同加水量对荞麦麸皮固体饮料感官品质的影响图。
具体实施方式
提供下述实施例是为了更好地进一步理解本发明,并不局限于所述最佳实施方式,不对本发明的内容和保护范围构成限制,任何人在本发明的启示下或是将本发明与其他现有技术的特征进行组合而得出的任何与本发明相同或相近似的产品,均落在本发明的保护范围之内。
实施例中未注明具体实验步骤或条件者,按照本领域内的文献所描述的常规实验步骤的操作或条件即可进行。所用原料或仪器,均为可以通过市购获得的常规产品,包括但不限于本申请实施例中采用的原料或仪器。
实施例1
本实施例提供一种荞麦麸皮固体饮料的制备方法,具体步骤如下:
(1)原料预处理:挑选无虫害、无杂质的荞麦麸皮为原料,去除荞麦黑壳,过20目筛,粉碎机破碎2min,得到细腻的荞麦麸皮粉末;
(2)混合匀浆:将荞麦麸皮粉末与纯净水按照料水比1:5(g/mL)混合、搅拌,先通过胶体磨在2500rpm转速下初步研磨3min,后经纳米级循环式研磨机进行充分匀浆细化,研磨机频率为30Hz,时间为10min,得到细腻匀浆液;
(3)加热糊化:将匀浆液80℃加热糊化15min,得到糊化液;
(4)酶解:将糊化液升高温度至90℃,然后向糊化液中加入高温α-淀粉酶进行酶解,以荞麦麸皮粉末的重量计,高温α-淀粉酶的添加量为200U/g,酶解时间为60min,得到酶解液;
(5)调配:按照60g酶解液的重量计,向40g 85℃的纯净水中分别加入0.02g的黄原胶、0.1g的海藻酸钠和0.2g的羧甲纤维素基钠,加热溶解8min,冷却至室温,边搅拌边加入0.25g的柠檬酸混匀,最后加入酶解液,混合搅拌5min,得到混合料液;
(6)制粉:对调配所得的混合料液进行喷雾干燥,进样速度为12mL/s,进风口温度130℃,得到荞麦麸皮固体饮料。
实施例2
本实施例提供一种荞麦麸皮固体饮料的制备方法,具体步骤如下:
(1)原料预处理:挑选无虫害、无杂质的荞麦麸皮为原料,去除荞麦黑壳,过12目筛,粉碎机破碎2min,得到细腻的荞麦麸皮粉末;
(2)混合匀浆:将荞麦麸皮粉末与纯净水按照料水比1:7(g/mL)混合、搅拌,先通过胶体磨在2500rpm转速下初步研磨3min,后经纳米级循环式研磨机进行充分匀浆细化,研磨机频率为35Hz,时间为10min,得到细腻匀浆液;
(3)加热糊化:将匀浆液85℃加热糊化12min,得到糊化液;
(4)酶解:将糊化液升高温度至90℃,然后向糊化液中加入高温α-淀粉酶进行酶解,以荞麦麸皮粉末的重量计,高温α-淀粉酶的添加量为250U/g,酶解时间为80min,得到酶解液;
(5)调配:按照60g酶解液的重量计,向30g 85℃的纯净水中分别加入0.02g的黄原胶、0.1g的海藻酸钠和0.1g的羧甲纤维素基钠,加热溶解8min,冷却至室温,边搅拌边加入0.2g的柠檬酸混匀,最后加入酶解液,混合搅拌5min,得到混合料液;
(6)制粉:对调配所得的混合料液进行喷雾干燥,进样速度为15mL/s,进风口温度130℃,得到荞麦麸皮固体饮料。
实施例3
本实施例提供一种荞麦麸皮固体饮料的制备方法,具体步骤如下:
(1)原料预处理:挑选无虫害、无杂质的荞麦麸皮为原料,去除荞麦黑壳,过20目筛,粉碎机破碎3min,得到细腻的荞麦麸皮粉末;
(2)混合匀浆:将荞麦麸皮粉末与纯净水按照料水比1:6(g/mL)混合、搅拌,先通过胶体磨在3000rpm转速下初步研磨4min,后经纳米级循环式研磨机进行充分匀浆细化,研磨机频率为35Hz,时间为10min,得到细腻匀浆液;
(3)加热糊化:将匀浆液85℃加热糊化15min,得到糊化液;
(4)酶解:将糊化液升高温度至95℃,然后向糊化液中加入高温α-淀粉酶进行酶解,以荞麦麸皮粉末的重量计,高温α-淀粉酶的添加量为300U/g,酶解时间为80min,得到酶解液;
(5)调配:按照70g酶解液的重量计,向30g 85℃的纯净水中分别加入0.015g的黄原胶、0.15g的海藻酸钠和0.15g的羧甲纤维素基钠,加热溶解8min,冷却至室温,边搅拌边加入0.2g的柠檬酸混匀,最后加入酶解液,混合搅拌5min,得到混合料液;
(6)制粉:对调配所得的混合料液进行喷雾干燥,进样速度为15mL/s,进风口温度140℃,得到荞麦麸皮固体饮料。
实施例3制备得到的荞麦麸皮固体饮料的产品外观如图1(a)所示,可见产品呈细腻粉末状,用80℃的纯净水按照料水比1:10g/mL进行冲调,得到液态荞麦麸皮饮料的外观如图1(b)所示,冲调后的饮料颜色整体呈现白灰色,无沉淀颗粒,质地细腻,上层出现微量泡沫为正常现象。
实验例1
以实施例3制得的荞麦麸皮固体饮料为检测对象,按照GB 5009.6-2016索氏抽提法测定其中脂肪含量;GB 5009.5-2016自动凯氏定氮法测定总蛋白质含量;GB 5009.4-2016第一法测定灰分含量;GB 5009.3-2016直接干燥法测定水分含量;GB 5009.88-2014酶重量法测定总膳食纤维含量;福林酚试剂比色法测定总酚含量;AlCl3比色法测定总黄酮含量;碳水化合物按照公式:碳水化合物含量=100-蛋白质-脂肪-膳食纤维-灰分-水分进行计算,检测结果如表1所示。
表1实施例3制得的荞麦麸皮固体饮料的成分分析
实验例2
以实施例3制得的荞麦麸皮固体饮料为检测对象,按照GB 4789.4检测样品中沙门氏菌数量;GB 4789.10检测金黄色葡萄球菌数量;GB 4789.15检测霉菌数量;GB 4789.3检测大肠杆菌数量,样品的采集与处理按照GB 4789.1和GB/T 4789.21执行,结果如表2所示。
表2实施例3制得的荞麦麸皮固体饮料的卫生指标
项目 | 结果 | 安全限量 |
致病菌(沙门氏菌、金黄色葡萄球菌) | 未检出 | 不得检出 |
霉菌 | 10CFU/g | ≤50CFU/g或CFU/mL |
大肠杆菌 | 未检出 | ≤10CFU/g或CFU/mL |
菌落总数 | 35±7.07CFU/g | ≤104CFU/g或CFU/mL |
实验例3
冲调性能是判别固体饮料质量优劣的重要指标,为衡量喷雾干燥得到的固体饮料粉末的溶解性,以及确定最优的冲调方式,以实施例3制得的荞麦麸皮固体饮料为检测对象,以分散性和润湿下沉性为指标,探究冲调水温对固体饮料冲调性能的影响。
1、实验方法
(1)分散性
称取固体饮料粉末10g,倒入盛有100mL纯净水的100mL烧杯中,150rpm转速下磁力搅拌,记录粉末完全溶解的时间。分别在常温、40℃、60℃、80℃以及100℃水温条件下进行实验。
(2)润湿下沉性
称取固体饮料粉末10g,倒入盛有100mL纯净水的100mL烧杯中,粉末尽可能平铺在水面上,在静置状态下,记录粉末全部润湿下沉的时间。分别在常温、40℃、60℃、80℃以及100℃水温条件下进行实验。
2、实验结果
不同水温对荞麦麸皮固体饮料冲调性能的影响如图2所示。在温度较低时,固体饮料粉末溶解速度较慢,随着水温的升高,尤其是在20~80℃之间,固体饮料粉末的润湿下沉性和分散性下降显著,溶解性能逐渐增大,当水温大于80℃后,固体饮料的溶解性仍有增加,但变化不大,因此该固体饮料更适合使用80℃或者80℃以上的水进行冲调。
实验例4
以实施例3制得的荞麦麸皮固体饮料为检测对象,以分散性和感官评价值为指标,探究冲调料水比对固体饮料感官品质的影响。
1、实验方法
(1)分散性
称取固体饮料粉末10g,倒入盛有常温纯净水的100mL烧杯中,150rpm转速下磁力搅拌,记录粉末完全溶解的时间。分别在料水比1:5、1:10、1:15、1:20、1:25(g/mL)的条件下进行实验。
(2)感官评价
对实施例3制得的荞麦麸皮固体饮料分别按照1:5、1:10、1:15、1:20、1:25(g/mL)的料水比进行冲调,选取食品学院15名专业品评员对其进行感官评价,测试在饭后2小时后进行,品尝前用温开水漱口以保持清爽,饮用后根据饮料的感官特点进行打分,评分标准见表3,感官评价值为15名品评员评分的平均值。
表3荞麦麸皮固体饮料冲调后的感官标准
2、实验结果
不同加水量对荞麦麸皮固体饮料感官品质的影响如图3所示。随着料水比的增加,荞麦麸皮固体饮料粉末的分散性呈现先下降后上升的趋势,即溶解速度先增大后减小,1:10和1:15的料水比均较适宜。结合感官评价分数,当料水比在1:15时,饮料的口感达到最好。因此综合分散性及感官评价,荞麦麸皮固体饮料冲调的最适料水比为1:15。
显然,上述实施例仅仅是为清楚地说明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (10)
1.一种荞麦麸皮固体饮料的制备方法,其特征在于,包括以下步骤:
(1)将荞麦麸皮粉碎,得到荞麦麸皮粉末;
(2)将所述荞麦麸皮粉末与水混合,通过研磨工艺充分匀浆,得到匀浆液;
(3)将所述匀浆液加热糊化,得到糊化液;
(4)向所述糊化液中加入淀粉酶进行酶解,得到酶解液;
(5)向所述酶解液中添加辅料进行调配,得到混合料液;
(6)对所述混合料液进行喷雾干燥,得到荞麦麸皮固体饮料。
2.根据权利要求1所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(1)中,
所述荞麦麸皮在粉碎前过12~20目筛;
所述粉碎的条件为:功率为550~680W,时间为2~5min。
3.根据权利要求1所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(2)中,
以g/mL计,所述荞麦麸皮粉末和水的料水比为1:5~8;
所述研磨工艺的步骤包括:先使用胶体磨进行初步研磨,再使用纳米级循环式研磨机进行再次研磨,其中,胶体磨转速为2500~3000rpm,时间为3~5min,循环磨3~5次,纳米级循环式研磨机频率为20~40Hz,时间为10~20min。
4.根据权利要求1所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(3)中,所述加热糊化的条件包括:在70~90℃下加热搅拌20~40min。
5.根据权利要求1所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(4)中,所述酶解的条件包括:将所述糊化液升温至80~100℃,加入淀粉酶,保持天然pH值条件下酶解60~120min。
6.根据权利要求1所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(4)中,所述淀粉酶选择高温α-淀粉酶,以所述荞麦麸皮粉末的重量计,所述高温α-淀粉酶的添加量为200~300U/g。
7.根据权利要求1所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(5)中,以所述酶解液的重量为60~70份计,所述辅料包括:柠檬酸0.2~0.6份、黄原胶0.01~0.05份、海藻酸钠0.1~0.3份、羧甲基纤维素钠0.1~0.3份。
8.根据权利要求7所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(5)中,所述调配的步骤包括:将0.01~0.05份黄原胶、0.1~0.3份海藻酸钠、0.1~0.3份羧甲基纤维素钠加入到30~40份70~90℃的水中,剪切水合8~15min,冷却至25~40℃,边搅拌边加入0.2~0.6份柠檬酸混匀,最后加入60~70份酶解液混合搅拌5~8min。
9.根据权利要求1所述的荞麦麸皮固体饮料的制备方法,其特征在于,步骤(6)中,所述喷雾干燥的条件包括:进样速度10~15mL/s,进风口温度120~150℃。
10.权利要求1~9任一项所述的制备方法得到的荞麦麸皮固体饮料。
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CN105285620A (zh) * | 2015-09-18 | 2016-02-03 | 凉山格梦食品有限公司 | 苦荞发酵饮料的制备方法 |
CN105341314A (zh) * | 2015-10-30 | 2016-02-24 | 中国农业科学院作物科学研究所 | 一种荞麦麸皮活性蛋白提取分离工艺 |
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CN105285620A (zh) * | 2015-09-18 | 2016-02-03 | 凉山格梦食品有限公司 | 苦荞发酵饮料的制备方法 |
CN105341314A (zh) * | 2015-10-30 | 2016-02-24 | 中国农业科学院作物科学研究所 | 一种荞麦麸皮活性蛋白提取分离工艺 |
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