CN116616396A - 一种天然固体饮料的制备方法及其气泡水 - Google Patents
一种天然固体饮料的制备方法及其气泡水 Download PDFInfo
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
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- 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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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
本发明涉及制备固体饮料以及用天然固体饮料制作气泡水的技术领域,包括智能化分切分离果皮、果肉、果籽或果核,采用低温提取、冷冻浓缩或冷冻升华干燥技术,从所述的果皮、果肉、果核或果籽中提取物质制作成果皮粉和果肉粉,按照一定比例混合所述果皮粉和所述果肉粉获得天然果粉,其中所述果皮粉占20%‑40%,一种运用二氧化碳饱充技术将根据权利要求1‑9所述的方法制备的所述固体饮料制成的气泡水。
Description
技术领域
本发明涉及制备固体饮料以及用天然固体饮料制作气泡水的技术领域。
背景技术
固体饮料是指用食品原辅料、食品添加剂等加工制成的粉末状、颗粒状或块状等,供冲调或冲泡饮用的固态制品。与液体饮料相比,固体饮料具有组分营养化、品种多样化的特点。由于其水分含量低,所以质量稳定、保存周期长,便于携带和冲调,应用场景极为广泛。
现有技术多采用整体浸提、蒸馏浓缩、喷雾干燥工艺从天然果蔬或植物中提取活性物质,如专利号202210642823.9的发明专利公开了姜罗汉果固体饮料的制备工艺,是分别对姜和罗汉果采用乙醇提取和水提取,再对提取物进行调配。在整个制备过程中,由于提取温度较高,导致不仅部分营养物质和风味物质流失,而且提取过程中会产生一些不良风味等问题。
气泡水是由气泡水机制取的一种口感清新、气泡细腻、口味可调制的新型饮料,具有调节人体酸碱平衡、瘦身、提神等功效。随着人们生活水平的提高,气泡水机在家庭中的应用逐渐广泛,对于营养丰富、保持良好口感和风味的便携式天然固体饮料在气泡水中的应用,具有巨大市场需求。
然而目前市场存在的固体饮料多从整果中浸提风味物质,再辅以香精、添加剂调配制备而成,存在冰水冲调时溶解度较低、难以调配等问题,导致部分天然风味及营养成分流失、口感欠佳,影响用户体验。
发明内容
针对上述存在的问题,本发明涉及一种天然固体饮料的制备方法,区别于传统的整果浸提,针对不同水果的特点,分别获取果皮、果肉、果核或果籽,基于果实的营养部分和风味部位的不同,采用低温提取、冷冻浓缩和冷冻升华干燥技术等低温加工技术,从果皮、果肉和果籽中提取酸甜、风味和营养物质,以天然果粉为基础,再加以甜味、酸味调节剂精准调配口感。
同时涉及用上述固体饮料制备气泡水的方法,即利用气泡饱充技术,快速制备天然果汁气泡饮料,满足大众对气泡水口味的多样化需求。本发明仅从果皮中提取天然色素、风味和活性物质,不添加任何人工色素,且绝大部分甜味、酸味物质和营养成分来源于天然果肉,不添加人造香精,使制备所得的固体饮料营养健康,应用气泡水冲调后口感丰富。
本发明技术方案包括:分切分离果皮、果肉、果籽或果核,采用低温提取、冷冻浓缩或冷冻升华干燥技术,从所述的果皮、果肉、果核或果籽中提取物质制作成果皮粉和果肉粉,按照一定比例混合所述果皮粉和所述果肉粉获得天然果粉,其中所述果皮粉占20%-40%。
优选地,智能化分切分离所述果皮、果肉、果籽或果核。
优选地,采取真空冷冻干燥法制备果皮粉,首先将所述果皮切成3-5mm条状,经真空冷冻干燥机干燥使其水分含量小于5%,用高速多功能粉碎机将烘干后的条状果皮粉碎,过40-80目筛后制成果皮粉末,装瓶密封后置于恒温恒湿箱中,4℃下冷藏备用。
优选地,将去除所述果皮和所述果籽/果核的果肉,制成厚度约为5mm的薄片,经真空冷冻干燥机干燥,经粉碎机粉碎后过80目筛,获得果肉粉末,其水分含量不超过5%。
优选地,将去除所述果皮和所述果籽/果核的果肉,制成厚度约为5mm的薄片,按照5~10:1的比例,加水,在4-8℃利用磨浆设备磨浆得到低温果浆,低温果浆在-10℃下冷冻浓缩5~10小时,然后过滤去除冰晶进行冷冻浓缩,获得浓缩果酱。
优选地,所述浓缩果酱,经真空冷冻升华干燥设备,干燥10~20小时,获得冷冻干燥果粉,经粉碎机粉碎后过80目筛,获得果肉粉末,其水分含量小于5%。
优选地,向所述果粉中添加复配甜味剂、酸味剂和抗结剂,均匀混合后利用气态羟基自由基发生装置进行气调杀菌,制得所述固体饮料。
优选地,所述固体饮料配方如下:天然果粉:5-10%,复配甜味剂:70-95%,复配酸味剂:1-5%,抗结剂:0.1-1%;
优选地,所述固体饮料还包括:赤藓糖醇、三氯蔗糖、安赛蜜、无水柠檬酸、柠檬酸钠或磷酸三钙。
优选地,一种运用二氧化碳饱充技术将根据权利要求1-9所述的方法制备的所述固体饮料制成的气泡水,
具体实施方式
下面结合本申请实施例,对本申请的技术方案进行清楚、完整地描述,显然,所描述的实施例是本申请的一部分实施例,而不是全部实施例。基于本申请中的实施例,本领域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,都属于本申请保护的范围。
根据果实的组织结构,智能分切果皮、果肉、果籽或果核,避免传统的整果加工方式的果皮和果肉中成分相互影响、串味、营养成分容易损失等问题,有效避免果核、果籽等带来的不良风味。
根据水果营养物质和风味物质的不同分布部位,从果皮中主要获取风味物质,尤其是香气成分,从果肉中主要获取酸甜物质,在保留天然风味的同时,加入复配甜味剂和酸味剂进行水果风味的最优化调配。
全程采用冷加工工艺,保证水果原有营养成分和风味。本发明分别对果皮和果肉采取全程低温加工方式,最大限度保留挥发性风味物质,减少了热敏性营养成分如维生素、酚类等活性物质的损失。
本发明的产品属于天然绿色产品。从水果中提取酸甜、风味物质和色素等,不添加任何人造香精、色素和化学防腐剂。由于固体饮料经真空冷冻干燥后水分含量极低,且含有果皮和果肉中的天然抑菌组分,所以易储存、保质期较长,能完全保证消费者的健康和便携需求。
本发明天然固体饮料富含水果中纤维素、花青素等,不仅能使其具有良好得分散稳定作用,避免吸潮结块,还能赋予固体饮料增强饱腹感、提供能量等功能性质。
本发明通过筛选高甜度甜味剂进行有效复配,解决甜味剂在低温水溶剂中溶解性差的问题,达到固体饮料在冰水中速溶的效果。
本发明筛选低能量甜味剂代替蔗糖,复合调配甜味剂、酸味剂和冻干果粉,使饮品具备酸甜口感及持久性,同时具有相应水果特有的气味香气协调温和,保证饮品风味良好,又无能量负担,属于健康清凉饮品。
本发明利用二氧化碳饱充技术,制备高气量的二氧化碳固体饮料,通过气泡水冲调得到良好的感官品质。从外观、香气、风味、余味、气泡等方面对其进行感官评价,发现按照本发明推荐的优选比例调配所得的气泡水饮料气泡丰富、透明澄清、能掩盖气泡水的酸涩味,口感清爽、酸甜可口且对味蕾的刺激感适中,受到绝大部分感官评价人员的喜爱。
本发明具有全果利用、环境友好的特点。依据水果特点,分别智能分切水果皮、果肉和果核(果籽),果皮获取精油或色素,果肉做成果粉,果核或果籽获取果籽油,提高了果皮和果核的附加值,基本不产生废弃物。
本发明具体实施方式包括:
S1.清洗:将水果放入清洗机中,用清水进行冲洗,洗去果皮表面的杂质和细菌;
S2.智能化分切:针对不同水果,采取对应的水果削皮去核一体机自动送样、矫正位置、智能化分切分离果皮、果肉、果籽或果核。以便后续对果皮和果肉单独进行风味物质和营养成分的提取工艺,果籽及果核可提取果核精油;
S.3制备天然果皮粉:采取真空冷冻干燥法制备果皮粉,首先将新鲜果皮切成3-5mm左右条状,经真空冷冻干燥机干燥数小时使其水分含量不超过5%,用高速多功能粉碎机将烘干后的条状果皮粉碎,过40-80目筛后制成果皮粉末,装瓶密封后置于恒温恒湿箱中,4℃下冷藏备用;
S4.制备天然果肉粉:
(a)将新鲜的去除果皮和果籽/果核的果肉,制成厚度约为5mm的薄片,经真空冷冻干燥机干燥数小时,经粉碎机粉碎后过80目筛,获得果肉粉末,其水分含量不超过5%;(方法一)
(b)将新鲜的去除果皮和果籽/果核的果肉,制成厚度约为5mm的薄片,按照5~10:1的比例,加水,在4-8℃利用磨浆设备磨浆得到低温果浆,低温果浆在-10℃下冷冻浓缩5~10小时,利用不锈钢网过滤去除冰晶进行冷冻浓缩,获得浓缩果酱。浓缩果酱,经真空冷冻升华干燥设备,干燥10~20小时,获得冷冻干燥果粉,经粉碎机粉碎后过80目筛,获得果肉粉末,其水分含量不超过5%;(方法二)
S5.精准调配
按照一定比例混合果皮粉和果肉粉获得天然果粉,其中果皮粉占20%-40%。S6.天然果味固体饮料制备:
向天然果粉中添加复配甜味剂、酸味剂和抗结剂,均匀混合后利用气态羟基自由基发生装置进行气调杀菌,制得营养丰富、口感天然的果味固体饮料;
S7.罐装和密封
在洁净加工车间,进行罐装和密封,取恒定质量成品制成胶囊式或盒状固体饮料;
注:天然果味固体饮料配方如下:
天然果粉:5-10%;
复配甜味剂:70-95%
复配酸味剂:1-5%
抗结剂:0.1-1%;
天然果味固体饮料在气泡水中的应用:
本发明采用气泡水机制备的气泡水冲调天然果味固体饮料,得到口感丰富、清爽解渴的果味气泡水饮料。0-4℃的高浓度气泡水冲调所得的饮料最受欢迎,在保留原料营养物质的基础上,口感天然且令人愉快。本发明优选配比为:2-9%天然果味固体饮料;91-98%0-4℃高浓度气泡水。
天然香水柠檬固体饮料的制备
S1.清洗:将新鲜的柠檬放入清洗机中,用清水进行冲洗,洗去果皮表面的杂质和细菌;
S2.智能化分切:清洗干净的柠檬用全自动水果削皮去核一体机智能化分切柠檬果皮、果肉及果籽。
S3.制备天然果皮粉:将果皮切成3mm左右的条状,自然风干后置于50℃电热鼓风干燥箱中烘干3h,及时翻动使其均匀烘干。用高速多功能粉碎机将烘干后的条状柠檬果皮粉碎,过40目筛得柠檬果皮粉末,用深色玻璃容器盛装后置于干燥器中,4℃下储藏,备用。
S4.制备天然果肉粉:将新鲜的去除果皮和果籽的香水柠檬果肉切分为5mm厚的薄片,置于–20℃冰箱内预冻4h后,置于冷阱温度–55℃、压强0.01kPa的真空冷冻干燥机进行冷冻干燥35-40h,取出后粉碎、过80目筛,装瓶密封后置于恒温恒湿箱中,在4℃下冷藏备用。
S5.精准调配:将一定比例的天然柠檬果皮粉和天然柠檬果肉粉混合制备天然香水柠檬果粉,其中柠檬果皮粉占20%-40%。由于柠檬果皮中含有大量萜烯类、醇类等挥发性香气物质,具体的,天然香水柠檬果粉包括质量分数如下的组分:天然香水柠檬果皮粉30-35%、天然柠檬果肉粉65%-70%。
具体制备工艺如下:将一定量的天然柠檬果皮粉和天然柠檬果肉粉放入物料混合机中进行混合,混合机的转速设置为120r/min,混合5min后得到均匀的天然香水柠檬果粉,再经40℃干燥1-2.5h后在摇晃状态下过80目筛,色泽均匀后出料,装瓶密封后置于恒温恒湿箱中,在4℃下冷藏备用。
S6.天然果味固体饮料制备:选择加入低热量或零热量的高甜度复配甜味剂、口感自然的酸味剂、抗结剂与天然果粉进行调配,以保证制备的果味固体饮料酸甜比合适、果味口感天然、不易结块、冰水速溶等良好特性。基于此前提,采用下述甜味剂,进行各种组合试验,并选取20人进行口味测试,测试结果见表1.
甜味剂:低热量的糖醇类木糖醇、赤藓糖醇、山梨糖醇、麦芽糖醇;热量为零的甜味剂:三氯蔗糖;阿斯巴甜,安赛蜜。
酸味剂:无水柠檬酸和柠檬酸钠
抗结剂:磷酸三钙
表1甜味剂测试结果
通过表1可知,固体饮料需选择可替代蔗糖甜味的低热量且不易吸湿结块的甜味剂,最终筛选出零热量或低热量的赤藓糖醇、三氯蔗糖及安赛蜜三种甜味剂复配。赤藓糖醇属于零热量的功能性填充型甜味剂,甜味纯正清凉,但后味短而平淡,与高甜度且后味长的三氯蔗糖复配,可达到接近蔗糖甜味的效果,同时加入安赛蜜与其配合使用,具有明显的协同增效作用。三种甜味剂极易溶于水且吸湿性弱,使制备所得的固体饮料干燥均匀、不结块。
酸味剂选择无水柠檬酸和柠檬酸钠。无水柠檬酸是常用于饮料中的酸味调节剂,酸味纯正爽快,可达到最高酸感。在此基础上加入柠檬酸钠,可形成柠檬酸-柠檬酸钠缓冲体系,稳定溶液pH值,修饰柠檬酸的酸味,让酸味柔和不刺激且持久平衡。
固体饮料呈粉末状,水分含量较低,极易吸水潮湿,基于此,选择加入既是抗结剂又是营养强化剂的磷酸三钙,吸收水分长期保持固体饮料干燥。
基于此,确定固体饮料的最终配料包括:赤藓糖醇、三氯蔗糖、安赛蜜、无水柠檬酸、柠檬酸钠、磷酸三钙。
为了得到甜味自然清爽、不掩盖天然果味的固体饮料,选取不同比例的甜味剂进行口味试验,以获得合适比例(以固体饮料质量计),试验方案及结果见表2
表2不同比例的赤藓糖醇、三氯蔗糖和安赛蜜的口味试验
通过表2可知,选取赤藓糖醇86%-90%、三氯蔗糖0.18-0.22%、安赛蜜0.14%-0.15%之间的配比,制得的固体饮料甜度合适、甜味自然,最接近水果甜。进一步地,所述固体饮料原料按质量分数包括:赤藓糖醇87-89%、三氯蔗糖0.19-0.2%、安赛蜜0.142-0.148%、无水柠檬酸3-4%、柠檬酸钠0.5-1%、磷酸三钙0.3-0.8%、天然果粉2-10%。
天然柠檬果味固体饮料的调配
①将天然柠檬果皮粉和天然柠檬果肉粉按一定比例调配制备成天然香水柠檬果粉。具体的,天然香水柠檬果粉包括质量分数如下的组分:天然柠檬果皮粉32%、天然柠檬果肉粉68%。
②添加配料调配天然香水柠檬果粉以制备天然柠檬固体饮料,具体的,天然香水柠檬固体饮料包括质量分数如下的组分:天然柠檬果粉6.6%、赤藓糖醇88%、三氯蔗糖0.2%、安赛蜜0.15%、无水柠檬酸3.6%、柠檬酸钠0.9%、磷酸三钙0.6%。
③将最佳比例的天然柠檬果粉、赤藓糖醇放入物料混合机中进行混合,混合机的转速设置为120r/min,混合5min后,再加入无水柠檬酸、柠檬酸钠、三氯蔗糖、安赛蜜,同等速度下继续混合10min,最后经40℃干燥1-2.5h后在摇晃状态下过80目筛,色泽均匀后出料,装瓶密封后置于恒温恒湿箱中,在4℃下冷藏备用。
用天然香水柠檬固体饮料制作成气泡水包括:
①取一定质量的香水柠檬固体饮料;
②高浓度气泡水冲调固体饮料,并使其充分溶解,制得口感天然爽口、营养健康的风味气泡水。本发明中经感官评价最终获得优选比例为:3.3%香水柠檬固体饮料、96.7%4℃高浓度气泡水。
天然果味固体饮料及对应风味气泡水的感官评价:
取20g香水柠檬固体饮料于洁净的白色瓷盘中,置于明亮处,观察其外观、色泽、质地,嗅其气味。另取3.4g香水柠檬固体饮料于无色透明的容器中,用100mL的4℃高浓度气泡水冲泡,在自然光线下观察气泡产生和消失状态、色泽、组织状态,嗅其气味,品尝其滋味,评价结果如表3所示。
表3百香果固体饮料及气泡水的感官评价表
Claims (10)
1.一种天然固体饮料的制备方法,其特征在于,分切分离果皮、果肉、果籽或果核,采用低温提取、冷冻浓缩或冷冻升华干燥技术,从所述的果皮、果肉、果核或果籽中提取物质制作成果皮粉和果肉粉,按照一定比例将所述果皮粉和所述果肉粉混合获得天然果粉,其中所述果皮粉占20%-40%。
2.根据权利要求1所述的方法,其特征在于,智能化分切分离所述果皮、果肉、果籽或果核。
3.根据权利要求1所述的方法,其特征在于,采取真空冷冻干燥法制备果皮粉,首先将所述果皮切成3-5mm条状,经真空冷冻干燥机干燥使其水分含量小于5%,用高速多功能粉碎机将烘干后的条状果皮粉碎,过40-80目筛后制成果皮粉末,装瓶密封后置于恒温恒湿箱中,4℃下冷藏备用。
4.根据权利要求1所述的方法,其特征在于,将去除所述果皮和所述果籽/果核的果肉,制成厚度约为5mm的薄片,经真空冷冻干燥机干燥,经粉碎机粉碎后过80目筛,获得果肉粉末,其水分含量不超过5%。
5.根据权利要求1所述的方法,其特征在于,将去除所述果皮和所述果籽/果核的果肉,制成厚度约为5mm的薄片,按照5~10:1的比例,加水,在4-8℃利用磨浆设备磨浆得到低温果浆,低温果浆在-10℃下冷冻浓缩5~10小时,然后过滤去除冰晶进行冷冻浓缩,获得浓缩果酱。
6.根据权利要求5所述的方法,其特征在于,所述浓缩果酱,经真空冷冻升华干燥设备,干燥10~20小时,获得冷冻干燥果粉,经粉碎机粉碎后过80目筛,获得果肉粉末,其水分含量小于5%。
7.根据权利要求5或6所述的方法,其特征在于,向所述果粉中添加复配甜味剂、酸味剂和抗结剂,均匀混合后利用气态羟基自由基发生装置进行气调杀菌,制得所述固体饮料。
8.根据权利要求1所述的方法,其特征在于,所述固体饮料配方如律和信卷号:221144CI
下:天然果粉:5-10%,复配甜味剂:70-95%,复配酸味剂:1-5%,抗结剂:0.1-1%。
9.根据权利要求1所述的方法,其特征在于,所述固体饮料还包括:
赤藓糖醇、三氯蔗糖、安赛蜜、无水柠檬酸、柠檬酸钠或磷酸三钙。
10.一种运用二氧化碳饱充技术将根据权利要求1-9所述的方法制备的所述固体饮料制成的气泡水,所述气泡水包括2-9%所述固体饮料和91-98%0-4℃气泡水。
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