CN1245899C - Lotus root beverage preparation method - Google Patents
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- CN1245899C CN1245899C CN 200410012651 CN200410012651A CN1245899C CN 1245899 C CN1245899 C CN 1245899C CN 200410012651 CN200410012651 CN 200410012651 CN 200410012651 A CN200410012651 A CN 200410012651A CN 1245899 C CN1245899 C CN 1245899C
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Abstract
A preparation method of a lotus root beverage relates to a beverage by using lotus root as raw materials. Fresh lotus root or refreshing lotus root is mashed; starch is hydrolyzed by water addition enzymatical method to obtain lotus root raw juice and starch hydrolysate; the lotus root raw juice, rice flour after being liquified and saccharified, and malt meal liquid are converted to oligomerization isomaltose by adding transglycosylase for glucoside conversion synchronously or step by step; the glucoside conversion lotus root juice, oligosaccharide syrup, citric acid and proteoglycan are mixed, filtered and sterilized to obtain a product. The lotus root beverage prepared by the method of the present invention has the fragrance of lotus root; the oligomerization isomaltose reaches 34.41 mg/ml; the content of soluble solid substances is 8.7%; the total acid is 2.1 g/l, and the total sugar is 4%. The adoption of the present invention directly gives the functional component of bifidus factors in the production process, is favorable to reduce heat value, strengthens the immunity of human bodies, and widely and turely meets body building and body strengthening requirements for consumers. In the process, operation units such as separation, concentration, drying, etc. which consume power are omitted, which can reduce production cost.
Description
It is the beverage that feedstock production goes out with lotus rhizome that technical field the present invention relates to a kind of.
The background technology lotus rhizome is the characteristic agricultural product in Hubei Province, and production development in recent years is rapid, and cultivated area has broken through 2,000,000 mu, and output is above 1,500,000 tons.Since 2000, bright lotus root is sold and encounters difficulties, and touches the bottom in market, and several aspects of having traced it to its cause, (1) early middle seasonal strain kind value area are excessive; (2) be fit to the of less types of various special purposes; (3) the fresh-keeping export processing technology maturation of the storage root of Dahurian angelica is not high, technological lag; (4) enterprise that be engaged in lotus rhizome processing, stores and transports and sell fails to form industrial advantage very little.Therefore the problem that solves the lotus rhizome value added by manufacture is extremely urgent, carry out lotus rhizome processing, fresh-keeping, lotus rhizome is converted into lasting food, and to adapt to market demand even more important.
At present, domestic aspect lotus rhizome processing, traditional Speciality Foods have lotus root ball, folder, soup, halogen lotus root, lotus root crab, do flat fibre of lotus root etc., through certain product processed lotus root starch, lotus root dried meat, can, lotus root juice beverage etc. are arranged, and novel product is less.The production lotus rhizome beverage that has, when producing, only lotus root being squeezed the juice and getting juice is beverage, remaining starch residue is not fully used generally as leftover bits and pieces, though can therefrom extract starch, is inconvenient but an enterprise builds two production lines simultaneously.
The Juice aspect, according to reports, world's pre-capita consumption fruit-vegetable juice beverage and Other Drinks are respectively 18kg and 42kg, and China per capita the beverage consumption amount be the 1/5-1/6 of world's consumption per head less than 10kg.Along with the raising of domestic living standards of the people, the development space of beverage industry is very big.From the beverage internal structure, China's beverage made of fruits or vegetables proportion is about 9%, and developed country so beverage made of fruits or vegetables is the trend of world development, also is the direction that China's beverage is given priority at 30-40%.
Summary of the invention the purpose of this invention is to provide a kind of bifidobacterium factor functional composition that contains, and calorific value is low, have no side effect, the preparation method of vitamin, lotus rhizome beverage that water-soluble fibre content is high.
The implementation of purpose of the present invention is, the preparation method of lotus rhizome beverage, bright lotus rhizome or fresh-keeping lotus rhizome are smashed to pieces, add aqueous enzymatic method hydrolysis starch wherein, obtain lotus rhizome Normal juice and glucidtemns, material/water ratio is 1: 2-4, lotus rhizome Normal juice and through liquefaction, ground rice after the saccharification, malt flour liquid is poured into synchronously or step by step to be changeed in the glycosides jar, adding the enzymatic conversion of commentaries on classics glycosides is oligomeric different wheat sugar, the dosage of every g raw material transfer glycosides enzyme is 1.63TGU/g, to change glycosides lotus rhizome juice and compound sugar syrup, citric acid, albumen sugar mixes, filter, heat 90-100 ℃ of sterilization 10min, can while hot, again 80 ℃ sterilize product, change glycosides lotus rhizome juice: compound sugar syrup=1: 1.
The present invention selects anticorrisive agent, color stabilizer preparation fresh-retaining preserving liquid, preserves the lotus rhizome of newly buying, and requires without putrefaction in 20 days to one month.With the lotus rhizome is raw material, adds water and smashs to pieces, and full lotus root adds to add behind the enzyme hydrolysis starch wherein again to be changeed the glycosides enzymatic conversion and become isomalto-oligosaccharide, the synchronous or asynchronous commentaries on classics glycosides of lotus rhizome juice and rice starch.
The commentaries on classics glycosides has synchronously or substep changes glycosides: after adopting Fructus Hordei Germinatus and rice saccharification, change glycosides synchronously with lotus rhizome juice again.Lotus rhizome changes glycosides after adopting the amylomycin enzymatic conversion again, and rice starch changes glycosides after adopting malt amylase again, changes glycosides liquid with two kinds again and cooperates.
To change again glycosides lotus rhizome juice or two kinds change the glycosides liquid with compound sugar syrup, citric acid, albumen is sugared mixes, filters, and heats 90-100 ℃ of sterilization 10min, can while hot, again 80 ℃ sterilize beverage products.With the lotus rhizome beverage of the inventive method preparation lotus rhizome fragrance arranged, isomalto-oligosaccharide reaches 34.41mg/ml, solvable solid content is 8.7%, total acid is 2.1g/L, total reducing sugar is 4%, meets the beverage made of fruits or vegetables standard.Oligoisomaltose content reaches more than the 10mg/ml, can promote the increase of the content of Bifidobacterium propagation in the human body intestinal canal.
The present invention is primary raw material with the lotus rhizome, and integral body is smashed to pieces, its starch of enzymatic hydrolysis, obtain lotus rhizome Normal juice and glucidtemns, and being aided with changes glycosides Rhizoma Nelumbinis starch and additional starch are converted into oligomeric different wheat sugar, is mixed with drinks then.Owing to directly in beverage production process, given Oilgosaccharkdes this functional component, help reducing calorific value, strengthen body immunity, extensively satisfy the demand of consumption body-building conscientiously.On raw material, utilized full lotus root resource and other starch resource, saved the separation that food industry comparatively consumes energy in technology, concentrate, operating unit such as drying, can reduce production costs.
Specific embodiment the present invention smashs, adds bright lotus rhizome or fresh-keeping lotus rhizome to pieces aqueous enzymatic method hydrolysis starch wherein, obtain lotus rhizome Normal juice and glucidtemns, lotus rhizome Normal juice and the ground rice after liquefaction, saccharification, malt flour liquid add commentaries on classics glycosides enzyme commentaries on classics glycosides synchronously or step by step and are converted into oligomeric different wheat sugar, to change glycosides lotus rhizome juice and mix, filter with compound sugar syrup, citric acid, albumen sugar, sterilization gets product.
The applicant has done lotus rhizome fresh-retaining preserving test, and test situation and result are as follows: fresh-keeping lotus rhizome method is, after lotus rhizome is cleaned, immerses in the fresh-retaining preserving liquid of being made up of 4% potassium sorbate of lotus rhizome amount, 2% ethanol, 1% sodium sulfite fresh-keeping.One month holding time, the change color and the mashed lotus root situation of observing lotus rhizome.The results are shown in Table 1.
| Sequence number | Potassium sorbate % | Ethanol % | Sodium sulfite % | Natrium citricum % | Different Vc % | Salt % | Color | Mashed lotus root | Local flavor | |
| Appearance | Inner | |||||||||
| 1 | 4 | 8 | 1 | 0 | 0 | 0 | Dark brown | Little purple | Come | The alcohol flavor |
| 2 | 4 | 8 | 1 | 0 | 1 | 0 | Dark brown | Little purple | Not | Tasteless |
| 3 | 4 | 8 | 1 | 0 | 2 | 0 | Do not become | Do not become | Not | The alcohol flavor |
| 4 | 4 | 8 | 1 | 2 | 0 | 0 | Do not become | Little purple | Not | The alcohol flavor |
| 5 | 4 | 8 | 1 | 2 | 1 | 0 | Do not become | Do not become | Not | The alcohol flavor |
| 6 | 4 | 8 | 1 | 2 | 2 | 0 | Do not become | Little purple | Not | The alcohol flavor |
| 7 | 4 | 8 | 1 | 4 | 0 | 0 | Do not become | Do not become | Not | The alcohol flavor |
| 8 | 4 | 8 | 1 | 4 | 1 | 0 | Do not become | Little purple | Not | The alcohol flavor |
| 9 | 4 | 8 | 1 | 4 | 2 | 0 | Duskiness | Do not become | Not | The alcohol flavor |
| 10 | 0 | 0 | 0 | 0 | 0 | 15 | Do not become | Do not become | Not | Bitter salty |
| 11 | 0 | 0 | 0 | 0 | 0 | 0.9 | Dark brown | Do not become | Mashed | / |
| 12 | CK1 | / | / | / | / | / | / | / | Mashed | / |
| 13 | Ck2 | / | / | / | / | / | / | / | Mashed | / |
By table 1 result as can be seen, handling 12 is no storage solution contrasts, handles 13 for the multiple film processing of konjac glucomannan, all rots in 20 days.Handle 11, rotten, the blackening of lotus root appearance in 20 days.The lotus rhizome color burn of processing 2 is heavier, but does not have mashed lotus root phenomenon.All the other processing have only outside color slightly deepens, and all do not have mashed lotus root phenomenon.
The applicant has made lotus rhizome and has protected colour test, and concrete grammar and result are as follows:
Add α-Dian Fenmeiyehua after bright lotus rhizome or fresh-keeping lotus rhizome are smashed to pieces, in this process, add its weight 1 ‰, the color stabilizer be made up of different Vc, citric acid protects look, the different Vc of the weight ratio of the two: citric acid=1: 1.
The applicant has made the look that protects of lotus rhizome enzymolysis liquid and has tested, and the results are shown in Table 2
Table 2
| Sodium pyrosulfite | Citric acid | Different Vc | Fragrance | The sense organ color | Baume degrees | OD | 10hOD | |
| 1 | 0 | 0 | 0 | Generally | Pale yellow | 3.3 | 0.1 | 0.375 |
| 2 | 0 | 0.5 | 0.5 | Good (+) | Colourless | 3.2 | 0.107 | 0.195 |
| 3 | 0 | 1 | 1 | Good (++) | Colourless | 3.2 | 0.135 | 0.19 |
| 4 | 0.25 | 0 | 0.5 | Generally | Colourless | 3.0 | 0.105 | 0.14 |
| 5 | 0.25 | 0.5 | 1 | Generally | Colourless | 3.1 | 0.09 | 0.12 |
| 6 | 0.25 | 1 | 0 | / | / | / | / | / |
| 7 | 0.5 | 0 | 1 | Tasteless | Colourless | 3.3 | 0.045 | 0.1 |
| 8 | 0.5 | 0.5 | 0 | Tasteless | Colourless | 3.2 | 0.025 | 0.19 |
| 9 | 0.5 | 1 | 0.5 | / | / | / | / | / |
By table 2 as seen: it is influential to enzyme that processing 6 and 9 is subjected to color stabilizer.By the comparison of fragrance, color, handle 2 and 3 relatively goodly, it is a little to handle 3 better effects if, and it is 2 dense that fragrance is handled.The OD value has only the contrast variation bigger behind the insulation 10h, and other processing does not have much variations.
Reason does not have much variations.
Because the content of starch of bright lotus rhizome is low, it is very high only to be with lotus rhizome that starch material changes the cost certainty of glycosides.The present invention adopts content of starch higher, and the relatively low rice of cost is a raw material, changes glycosides synchronously or step by step with lotus rhizome, in the hope of obtaining oligoisomaltose content height, the beverage made of fruits or vegetables that lotus rhizome is with rich flavor.
After Fructus Hordei Germinatus and the rice saccharification, change the glycosides result of the test synchronously with lotus rhizome juice again and see Table 3 (mg/ml):
Table 3
| Change the glycosides time (h) | Glucose | Maltose | Isomaltose | Panose | Isomaltotriose | Non-sugar fermentation |
| 1 | / | 27.73 | 12.77 | / | 1.36 | 14.13 |
| 2 | / | 28.21 | 12.99 | 4.04 | / | 17.03 |
| 3 | / | 27.57 | 13.15 | 4.92 | / | 18.07 |
As seen from Table 3, non-sugar fermentation all more than 10mg/ml, accounts for and measures more than 30% of total reducing sugar.The commentaries on classics glycosides time is long more, and non-fermentation oligosaccharide content is also big more.Because inevitable heat treated in the conversion process, long-time heating has bigger loss to the lotus rhizome local flavor, and whole process of production is also unsuitable oversize, so should keep the best with the fragrance of the lotus rhizome mother liquor that changeed glycosides in 1 hour.
Lotus rhizome changes glycosides after adopting the amylomycin enzymatic conversion again, and rice starch changes glycosides after adopting malt amylase again, and substep changes the glycosides result of the test and sees Table 4 (mg/ml):
Table 4
| Fragrance | Glucose | Maltose | Isomaltose | Panose | Isomaltotriose | Non-sugar fermentation |
| Malty | / | 30.49 | 14.10 | 3.33 | / | 17.43 |
Rice adds malt flour after liquefying carries out saccharification and changeed glycosides 3 hours, and lotus rhizome also changeed glycosides separately 1 hour, and both mix and obtain lotus rhizome beverage mother liquor.Wherein contain maltose 30.49mg/ml after measured, non-sugar fermentation is 17.43mg/ml, accounts for 36.37%.Isomaltose reaches more than the 10mg/ml in the beverage, can satisfy the needs that promote human body Bifidobacterium propagation.
Changeed synchronously in the glycosides process by rice syrup and lotus rhizome, add composite color fixative from the beginning in rice starch breast and lotus rhizome slurry and protect look, lotus rhizome: the rice syrup is 1: 1, measures the content of sugar behind the commentaries on classics glycosides, and the result is as shown in table 3:
Table 5
| Citric acid | Different Vc | The 0D value | Glucose | Maltose | Isomaltose | Panose | Isomaltotriose | Non-sugar fermentation | |
| Lotus root (blank) | / | / | 0.17 | 8.74 | 5.54 | 7.98 | 0 | 3.52 | 11.9 |
| Lotus root (sample) | 0.3g | 0.3g | 0.115 | 9.27 | 6.28 | 6.44 | 8.46 | 1 | 15.9 |
Table 5 explanation composite color fixative color stabilizer all has advantageous effect to changeing glycosides and protecting look.
Fresh lotus rhizome is starch-containing to be about 20%, moisture about 78%, utilizes lotus rhizome to make beverage raw material, just must general's starch hydrolysis wherein fall.In the lotus rhizome liquefaction test, adopted 1: 1,1: 2,1: 3,1: 4 ratio, because 1: 1 material-water ratio is too big, be not easy to the liquefaction operation, 1: 2-1: 4 ratio is better, in order to keep higher lotus rhizome content and lotus rhizome fragrance, selects 1: 2 ratio best.
In hydrolytic process, must keep the few as far as possible loss of characteristic fragrance of lotus rhizome, can to greatest extent starch be converted into oligoisomaltose again simultaneously, so must need set up a best process flow.Temperature was 99 ℃ when the present invention selected to liquefy, and it is 60 ℃ that the glycosides temperature is changeed in saccharification.Be to measure different AMS amounts under 1: 2 the condition to the influencing experiment and fungal amylase amount and alpha-glucosidase amount and change the experiment of glycosides time of liquefaction process at material/water ratio, experimental result sees Table 6,7,8 respectively.
Table 6
| AMS | Iod R terminal time (min) | Yield (%) | Baume degrees Bx ° |
| 32u/g | 25 | 78.80 | 2.80 |
| 16u/g | 35 | 73.92 | 2.80 |
| 6.4u/g | 60 | 81.80 | 2.75 |
Table 7
| Factor | Fungal amylase (SKBU) | Change glycosides enzyme (TGU) | Change the glycosides time (h) |
| Level | A | B | C |
| 1 | 39.2 | 0.28 | 0.5 |
| 2 | 11.2 | 0.14 | 1 |
| 3 | 4.48 | 0.056 | 3 |
Table 8
| A | B | C | Isomaltose | Panose | Isomaltotriose | Non-sugar fermentation | |
| 1 | 1 | 1 | 1 | 0.99 | 1.38 | 1.69 | 4.06 |
| 2 | 1 | 2 | 2 | 3.51 | 1.69 | 0.9 | 6.10 |
| 3 | 1 | 3 | 3 | 0.57 | 1.33 | 0 | 1.90 |
| 4 | 2 | 1 | 2 | 2.03 | 1.56 | 1.65 | 5.24 |
| 5 | 2 | 2 | 3 | 0 | 0 | 0 | 0 |
| 6 | 2 | 3 | 1 | 2.53 | 1.59 | 1.06 | 5.18 |
| 7 | 3 | 1 | 3 | 4.33 | 2.99 | 0.96 | 8.28 |
| 8 | 3 | 2 | 1 | 19.89 | 11.91 | 4.14 | 35.94 |
| 9 | 3 | 3 | 2 | 7.73 | 4.77 | 3.13 | 15.63 |
| T1 | 12.06 | 17.58 | 45.18 | ||||
| T2 | 10.42 | 42.04 | 26.97 | ||||
| T3 | 58.95 | 22.71 | 10.18 | ||||
| R | 48.53 | 24.46 | 35.00 |
In liquefaction process, AMS adopts three levels to liquefy, and wherein 0.1-0.05ml/125g Iod R terminal time is 30min, yield is about 75%, and is comparatively suitable, if the enzyme amount is low to moderate 0.02ml/125g again, then the reaction time extends to 60min, is unfavorable for suitability for industrialized production.
Extreme difference (R) maximum of fungal amylase amount in the glycosides process is changeed in saccharification, is 48.53, and is inferior to changeing the glycosides time (35.00), changes glycosides enzyme amount minimum (24.46).This shows that the size order that influences saccharification and change three factors of glycosides is fungal amylase amount＞commentaries on classics glycosides time＞commentaries on classics glycosides enzyme amount.Can find out also that from the R value fungal amylase amount was advisable with 0.5 hour with middle-grade level, commentaries on classics glycosides time with low-level, commentaries on classics glycosides enzyme amount, also showed this trend from best of breed, the non-sugar fermentation content of the 8th combination is up to 35.94g/ml.
The non-sugar fermentation value of measuring in the whole test is generally lower, its reason is that bright lotus rhizome is a raw material, content of starch wherein is low, by table 4 as seen, Baume degrees illustrates that all less than 3.0B ° of x bright lotus rhizome can only provide vitamin, mineral matter and the flavor substance etc. in the full lotus root, has only a spot of starch, if so be the raw material of product with lotus rhizome as extracting lotus root starch, then its waste is inevitable very big, therefore has the raw-material advantage that makes full use of with full lotus root as beverage.But utilize starch to be converted into sugar in beverage, the starch in the lotus rhizome is obviously not enough, must add external source starch, below we have selected wide material sources, low-cost rice, to replenish the shortcoming of lotus rhizome starch deficiency.
The present invention is mixed with the lotus rhizome beverage by table 9 proportioning, after filtering, heats 90-100 ℃ of sterilization 10min, can while hot, 80 ℃ of sterilizations.The fragrance of the lotus rhizome beverage of preparation is 2 the denseest to handle, and isomalto-oligosaccharide reaches 34.41mg/ml, and solvable solid content is 8.7%, and total acid is 2.1g/L, and total reducing sugar is 4%, meets the beverage made of fruits or vegetables standard.
Table 9
| Handle | Lotus root juice | The compound sugar syrup | Citric acid | Albumen sugar | Lotus root fragrance |
| 1 | 90ml | 90ml | 0.4g | 0.02g | ++ |
| 2 | 180ml | 90ml | 0.5g | 0.04g | +++ |
| 3 | 90ml | 180ml | 0.35g | 0.02g | + |
The content (mg/ml) of handling various sugar in the 2 lotus rhizome beverages that are mixed with sees Table 10
Table 10
| Handle | Glucose | Maltose | Isomaltose | Panose | Isomaltotriose | Non-sugar fermentation |
| 2 | 20.67 | 18.76 | 25.56 | 1.9 | 6.95 | 34.41 |
In the bifidobacterium factor functional lotus rhizome beverage that changes the glycosides Production by Enzymes, oligoisomaltose content reaches more than the 10mg/ml, reach the content that promotes Bifidobacterium propagation in the human body intestinal canal, the universal general level of the health that helps improving the consumer of this drink, social benefit is huge.
Claims (3)
1, the preparation method of lotus rhizome beverage, it is characterized in that bright lotus rhizome or fresh-keeping lotus rhizome are smashed to pieces, add aqueous enzymatic method hydrolysis starch wherein, obtain lotus rhizome Normal juice and glucidtemns, material/water ratio is 1: 2-4, lotus rhizome Normal juice and through liquefaction, ground rice after the saccharification, malt flour liquid is poured into synchronously or step by step to be changeed in the glycosides jar, adding the enzymatic conversion of commentaries on classics glycosides is oligomeric different wheat sugar, the dosage of every g raw material transfer glycosides enzyme is 1.63TGU/g, to change glycosides lotus rhizome juice and compound sugar syrup, citric acid, albumen sugar mixes, filter, heat 90-100 ℃ of sterilization 10min, can while hot, again 80 ℃ sterilize product, change glycosides lotus rhizome juice: compound sugar syrup=1: 1
Fresh-keeping lotus rhizome method is, after lotus rhizome is cleaned, immerse fresh-keeping in the fresh-retaining preserving liquid of forming by 4% potassium sorbate of lotus rhizome amount, 2% ethanol, 1% sodium sulfite, the guarantor is crisp,
Add α-Dian Fenmeiyehua after bright lotus rhizome or fresh-keeping lotus rhizome are smashed to pieces, in this process, add its weight 1 ‰, the color stabilizer be made up of different Vc, citric acid protects look, the different Vc of the weight ratio of the two: citric acid=1: 1.
2, the preparation method of lotus rhizome beverage according to claim 1, it is characterized in that adopting Fructus Hordei Germinatus and rice saccharification after, change glycosides synchronously with lotus rhizome juice again.
3, the preparation method of lotus rhizome beverage according to claim 1 is characterized in that changeing glycosides again after rice starch adopts malt amylase, and lotus rhizome changes glycosides after adopting the amylomycin enzymatic conversion again.
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| CN 200410012651 CN1245899C (en) | 2004-01-13 | 2004-01-13 | Lotus root beverage preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1301672C (en) * | 2005-10-13 | 2007-02-28 | 南京农业大学 | Composite juice of lotus root and preparation method |
| CN101889725B (en) * | 2009-05-19 | 2012-01-25 | 南京农业大学 | Filling mechanical device for lotus rhizome filled with steamed sticky rice |
| CN102919963B (en) * | 2012-11-23 | 2014-05-07 | 乐占线 | Fernery starch syrup drink and preparation method thereof |
| CN104207269A (en) * | 2014-09-30 | 2014-12-17 | 长兴禧乐食品有限公司 | Processing process of lotus root juice drink |
| CN113229386A (en) * | 2021-04-10 | 2021-08-10 | 江南大学 | Zongzi tea or Kangpu zongzi tea and preparation method thereof |
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