CN103932319A - 一种红树莓薏米复合保健饮品及其制作方法 - Google Patents
一种红树莓薏米复合保健饮品及其制作方法 Download PDFInfo
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- CN103932319A CN103932319A CN201410025809.XA CN201410025809A CN103932319A CN 103932319 A CN103932319 A CN 103932319A CN 201410025809 A CN201410025809 A CN 201410025809A CN 103932319 A CN103932319 A CN 103932319A
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Classifications
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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
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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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种红树莓薏米复合保健饮品及其制作方法。饮品包括以重量计的以下配方：红树莓汁15-30，薏米汁20-35，白砂糖1-10，黄原胶0.1-0.25，瓜尔豆胶0.05-0.15，余量为水补充至总量200重量份。本发明的复合保健饮品是以红树莓、薏米为主要原料，加入白砂糖为辅料，黄原胶和瓜尔豆胶为稳定剂，经过制汁、调配、均质、脱气、杀菌、灌装、冷却、成品等工艺制成，不仅具有红树莓和薏米特有的香气，而且具有抗衰老、抗辐射、抗炎症、抗肿瘤、降血糖、利尿、镇痛、消肿、润肤、除疲劳、防治高血压等功效，是一款具有很高的营养价值和食疗保健作用，又有独特风味和口感的复合型饮品，本制作方法简单易行，便于工业化生产。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种以红树莓和薏米为原料的复合保健饮品及其制作方法。
背景技术
树莓又称木莓、托盘、马林、覆盆子等，蔷薇科悬钩子属落叶灌木；果实风味独特，在国际上被誉为“黄金水果”，“第三代水果之王”。树莓果实含丰富的有机酸，维生素A、维生素C、维生素B1、维生素B2、烟酸等多种维生素及人体必需的8种氨基酸；还有丰富的矿物质，主要功能成分有花色苷、树莓酮、鞣花酸、SOD、黄酮、多酚等，具有壮阳、美容、抗癌、抗衰老、降脂、降血压、预防心脑血管疾病等功效，是一种极具生物学功能和营养价值的天然水果，其抗氧化、抗衰老功能居于各种浆果之首。
薏米又叫薏苡、薏仁米、苡仁、米仁、川谷等，药食两用。据《中国食疗大典》记载：薏米含蛋白质14％，脂肪7％，碳水化合物65％，钙0.7％，磷0.242％，铁0.001％，其蛋白质含量远远超过稻米，人体必需的8种氨基酸齐全，比例接近人体需要；由于它的营养价值在禾本科植物中占第一位，被誉为“世界禾本科植物之王”；在欧洲，它被称为“生命健康之友”。薏米中的薏苡素、薏苡酯（0.25%左右）、薏苡内酯及特有的三萜类化合物等保健因子，具有消食、利尿、降血糖、镇痛、消肿、润肤、美容、除疲劳、防治高血压等功效；薏米中黄酮和多酚化合物含量丰富，总抗氧化能力指数也很高。
我国红树莓资源丰富，近年来栽培面积不断扩大；但由于红树莓鲜果柔嫩多汁，保藏时间短，只能季节性消费，国内大量鲜果冷冻后出口，经济附加值低。国内市场红树莓产品种类少，品种单一。以红树莓果实加工制作成果汁产品后能保留鲜果的营养价值，满足不同季节的消费要求，同时提高产品的经济附加值，带动树莓种植及加工业发展。
我国是薏米的原产国，国内大部分地区都有栽培，资源丰富；但是，由于薏米淀粉结构坚硬，食用时必须经过长时间浸渍后进行煮沸，限制了薏米在食品方面的利用；目前对于薏米的食用方法往往采用将薏米与红豆、绿豆、黑米、枸杞、红枣等食材混合加工成粥、汤、羹、糊等食用，作为家庭佐餐食品。市场形成的产品主要为八宝粥产品，也有以薏米为原料酿制米酒或酶解后加工成米汁的，相对薏米良好的功能性而言，市场形成的产品仍旧单调单一，不能满足消费者对营养保健食品的要求。
国家知识产权局公开的一项树莓发明专利（公开号：CN101002619A），将红树莓汁与水按照1:2的配比混合，再添加白砂糖、果胶、CMC等制成红树莓浊汁饮料；另一项树莓发明专利（公开号：CN101579135A），将树莓榨汁灭酶后加入果胶酶与淀粉酶进行酶解，酶解后得到树莓原果汁；上述专利均为以树莓为单一原料加工的树莓果汁产品，与市场上销售的产品一样，具有原料单一，产品单调的特点。国家知识产权局公开的一项薏米发明专利（公开号：CN102948522A），将薏米、茶叶、杏仁、冰糖混合加少许生姜煮沸一小时，过滤得到一种薏米饮料；该发明对薏米只做煮沸处理后便过滤获得饮料，薏米坚硬结构中的营养及活性物质尚未完全浸出，造成资源浪费；国家知识产权局公开的另一项薏米发明专利（公开号：CN1079375），将薏米进行浸泡、磨浆、过滤后获得薏米汁，添加白砂糖及稳定剂后获得产品；该发明虽对薏米进行了浸泡，加入氯化镁等处理，但是也只是获得一款单一的产品，由于薏米口味清淡，产品的风味会受到影响，继而影响消费者的接受度。
随着生活水平的提高，人们越来越重视饮品的营养功能和保健功能；在目前市场上出售的以红树莓为原料制成的饮品中，大多数是以红树莓为单一原料的饮品；而薏米作为食用原料，往往与红豆、绿豆、黑米等搭配形成米粥产品，薏米饮品很少见。以红树莓与薏米为原料开发的产品属于空白领域。
发明内容
针对上述红树莓与薏米加工中均存在产品种类单一，不能满足市场对于营养与保健作用兼具的饮品的需求，本发明提供一种风格独特、营养全面的红树莓薏米复合保健饮品。
本发明的另一个目的在于提供一种上述红树莓薏米复合保健饮品的制作方法。
为了达到以上目的，本发明提供的红树莓薏米复合保健饮品包括以重量份计的以下配方：
红树莓汁15-30，薏米汁20-35，白砂糖1-10，黄原胶0.1-0.25，瓜尔豆胶0.05-0.15，加水补充至总量为200。
所述的红树莓汁是向选择好的新鲜、成熟度高的红树莓中添加柠檬酸护色，进行软化处理，加入的柠檬酸的质量占红树莓总质量的0.06%，再加果胶酶于45℃下酶解30min，加入的果胶酶的质量占红树莓总质量的0.02%；然后将其破碎，制得红树莓果浆，然后压榨制汁，滤去树莓籽而制成。
所述的薏米汁是将选择好的质硬有光泽，颗粒饱满，呈白色或黄白色、坚实，味甘淡或微甜的薏米置于5倍重量的清水中浸泡6h，沥干，再将其于烤盘上摊干，放入烤箱中160℃烘烤，45min后取出冷却至室温，然后用粉碎机将其粉碎，用10倍重量的80℃的水调成浆，恒温10min，使其充分糊化，调节pH值6.5，冷却至60℃，用α-淀粉酶在60℃的水浴条件下酶解3h，然后加热至沸，进行10min的灭酶处理，最后用160目滤布过滤取滤液而制成。
本发明提供的红树莓薏米复合保健饮品的制作方法通过下列步骤实现：
将红树莓经解冻、护色、软化、酶解、破碎、制汁、过滤后而制成红树莓汁；
将薏米经浸泡、沥干、焙烤、粉碎、过筛、调浆、酶解、过滤后而制成薏米汁；
调配：将上述制成的红树莓汁和薏米汁以15-30：20-35的重量份比进行混合，然后取1-10、0.1-0.25及0.05-0.15重量份的作为调整糖度的白砂糖和作为稳定剂的黄原胶和瓜尔豆胶，将三者混合均匀，并用少量60℃的水使其充分溶解后加入到薏米汁和红树莓汁的混合料液中，然后再向混合料液中补加水，至总重量份200，由此制成混合料液。
均质：采用均质机对上述混合料液进行均质处理。
脱气：采用脱气机对上述制成的混合料液进行脱气处理。
杀菌：采用超高温瞬时灭菌法对上述均质脱气处理后的混合料液进行杀菌处理即制成所述的红树莓薏米复合保健饮品，杀菌温度为120℃-130℃，时间3-5秒；或以其他杀菌方式进行灭菌。
热灌装：将上述杀菌后的红树莓薏米复合保健饮品立即用灌装机灌装，灌装后用真空封罐机封罐。
冷却：将灌装有红树莓薏米复合保健饮品的成品罐迅速冷却至常温。
红树莓汁与薏米汁混合，在营养成分及功能性上相互补充，使得复合饮品的营养均衡、功能强大，但由于二者是果汁和米汁混合，果汁和米汁的物理性质不同，混合后稳定性很差，薏米汁容易沉到下层，导致颜色与状态都不能达到均一稳定的程度。为了解决这一问题，除采用脱气、均质工艺外，添加使复合保健饮品均一稳定的稳定剂非常重要，本发明在详细深入摸索稳定条件后，选择黄原胶与瓜尔豆胶复配，取得的均一稳定效果最好，用量为每200总重量份的复合保健饮品中添加的黄原胶与瓜尔豆胶分别是0.1-0.25及0.05-0.15重量份。
本发明提供的红树莓薏米复合保健饮品是以红树莓、薏米作为主要原料，加入白砂糖作为辅料，黄原胶、瓜尔豆胶作为稳定剂，经过原料预处理、提取、过滤、调配、均质、脱气、杀菌、热灌装、冷却等工艺加工而制成，制成的成品不仅具有红树莓和薏米特有的香气，而且具有抗衰老、抗辐射、抗炎症、抗肿瘤、降血糖、利尿、镇痛、消肿、润肤、美容、除疲劳、防治高血压等功效，因此是一款不仅具有很高的营养价值和食疗保健作用，又有独特风味和口感的复合型饮品，能够解决已有技术存在的以红树莓或薏米为单一原料加工获得的产品单调的问题；此外，本制作方法简单易行，便于工业化生产。
具体实施方案
实施例1：
将选择好的质硬有光泽，颗粒饱满，呈白色或黄白色、坚实，味甘淡或微甜的薏米置于5倍的清水中浸泡6h，沥干，再将其于烤盘上摊干，放入烤箱中160℃烘烤，45min后取出冷却至室温，然后用粉碎机将其粉碎，用10倍80℃的水调成浆，恒温10min，使其充分糊化，调节pH值6.5，冷却至60℃，用α-淀粉酶在60℃的水浴条件下酶解3h，然后加热至沸，进行10min的灭酶处理，最后用160目滤布过滤取滤液制成薏米汁；向选择好的新鲜、成熟度高的红树莓中添加柠檬酸护色，进行软化处理，加入的柠檬酸的质量占红树莓总质量的0.06%，再加果胶酶于45℃下酶解30min，加入的果胶酶的质量占红树莓总质量的0.02%，然后将其破碎，制得红树莓果浆，然后压榨制汁，滤去树莓籽而制成；以生产2吨红树莓薏米复合保健饮品计，在一定容器中加入红树莓汁160kg、薏米汁250kg、白砂糖50kg、黄原胶1.0kg、瓜尔豆胶0.5kg，用纯净水补足余量并混合均匀制成混合料液，采用均质机对上述混合料液进行均质，然后用脱气机脱气，之后再在120℃的温度下高温瞬时灭菌5秒制成所述的红树莓薏米复合保健饮品，然后将上述杀菌后的复合饮品立即用灌装机灌装，灌装后用真空封罐机封罐。
实施例2：
将选择好的质硬有光泽，颗粒饱满，呈白色或黄白色、坚实，味甘淡或微甜的薏米置,5倍的清水中浸泡6h，沥干，再将其于烤盘上摊干，放入烤箱中160℃烘烤，45min后取出冷却至室温，然后用粉碎机将其粉碎，用10倍80℃的水调成浆，恒温15min，使其充分糊化，调节pH值7.0，冷却至60℃，用α-淀粉酶在60℃的水浴条件下酶解3h，然后加热至沸，进行10min的灭酶处理，最后用160目滤布过滤取滤液制成薏米汁；向选择好的新鲜、成熟度高的红树莓中添加柠檬酸护色，进行软化处理，加入的柠檬酸的质量占红树莓总质量的0.06%，再加果胶酶于45℃下酶解30min，加入的果胶酶的质量占红树莓总质量的0.02%，然后将其破碎，制得红树莓果浆，然后压榨制汁，滤去树莓籽而制成；以生产2吨红树莓薏米复合保健饮品计，在一定容器中加入红树莓汁210kg、薏米汁300kg、白砂糖80kg、黄原胶1.8kg、瓜尔豆胶0.6kg，用纯净水补足余量并混合均匀制成混合料液。采用均质机对上述混合料液进行均质，然后用脱气机脱气，之后再在125℃的温度下高温瞬时灭菌5秒制成所述的红树莓薏米复合保健饮品，然后将上述杀菌后的复合饮品立即用灌装机灌装，灌装后用真空封罐机封罐。
实施例3：
将选择好的质硬有光泽，颗粒饱满，呈白色或黄白色、坚实，味甘淡或微甜的薏米置,5倍的清水中浸泡6h，沥干，再将其于烤盘上摊干，放入烤箱中160℃烘烤，45min后取出冷却至室温，然后用粉碎机将其粉碎，用10倍80℃的水调成浆，恒温15min，使其充分糊化，调节pH值7.0，冷却至60℃，用α-淀粉酶在60℃的水浴条件下酶解3h，然后加热至沸，进行10min的灭酶处理，最后用160目滤布过滤取滤液制成薏米汁；向选择好的新鲜、成熟度高的红树莓中添加柠檬酸护色，进行软化处理，加入的柠檬酸的质量占红树莓总质量的0.06%，再加果胶酶于45℃下酶解30min，加入的果胶酶的质量占红树莓总质量的0.02%，然后将其破碎，制得红树莓果浆，然后压榨制汁，滤去树莓籽而制成；以生产2吨红树莓薏米复合保健饮品计，在一定容器中加入红树莓汁280kg、薏米汁200kg、白砂糖100kg、黄原胶1.5kg、瓜尔豆胶1.0kg，用纯净水补足余量并混合均匀制成混合料液，采用均质机对上述混合料液进行均质，然后用脱气机脱气，之后再在130℃的温度下高温瞬时灭菌4秒制成所述的红树莓薏米复合保健饮品，然后将上述杀菌后的复合饮品立即用灌装机灌装，灌装后用真空封罐机封罐。
实施例4：
将选择好的质硬有光泽，颗粒饱满，呈白色或黄白色、坚实，味甘淡或微甜的薏米置,5倍的清水中浸泡6h，沥干，再将其于烤盘上摊干，放入烤箱中160℃烘烤，45min后取出冷却至室温，然后用粉碎机将其粉碎，用10倍80℃的水调成浆，恒温15min，使其充分糊化，调节pH值7.0，冷却至60℃，用α-淀粉酶在60℃的水浴条件下酶解3h，然后加热至沸，进行10min的灭酶处理，最后用160目滤布过滤取滤液制成薏米汁；向选择好的新鲜、成熟度高的红树莓中添加柠檬酸护色，进行软化处理，加入的柠檬酸的质量占红树莓总质量的0.06%，再加果胶酶于45℃下酶解30min，加入的果胶酶的质量占红树莓总质量的0.02%，然后将其破碎，制得红树莓果浆，然后压榨制汁，滤去树莓籽而制成；以生产2吨红树莓薏米复合保健饮品计，在一定容器中加入红树莓汁150kg、薏米汁350kg、白砂糖30kg、黄原胶1.0kg、瓜尔豆胶0.5kg，用纯净水补足余量并混合均匀制成混合料液，采用均质机对上述混合料液进行均质，然后用脱气机脱气，之后再在130℃的温度下高温瞬时灭菌4秒制成所述的红树莓薏米复合保健饮品，然后将上述杀菌后的复合饮品立即用灌装机灌装，灌装后用真空封罐机封罐。
本发明不仅限于所述实施例的范围，凡依据本发明的方法进行适当演变，所得到的制作方法，均属本发明的保护范围之内。
Claims (4)
1.一种红树莓薏米复合保健饮品，其特征在于：所述的红树莓薏米复合保健饮品包括以重量份计的以下配方：红树莓汁15-30，薏米汁20-35，白砂糖1-10，黄原胶0.1-0.25，瓜尔豆胶0.05-0.15，加水补充至总量为200。
2.一种如权利要求1所述的红树莓薏米复合保健饮品的制作方法，其特征在于：通过以下步骤实现：
（1）将红树莓汁和薏米汁混合得到混合料液A；
（2）将白砂糖，黄原胶和瓜尔豆胶用一部分水溶解后加入到所述混合料液A中，之后再补加其余部分的水，得到混合料液B；
（3）所述混合料液B经均质、脱气、杀菌后得到所述红树莓薏米复合保健饮品。
3.如权利要求2所述的红树莓薏米复合保健饮品的制作方法，其特征在于：所述的红树莓汁是向红树莓中添加柠檬酸护色，进行软化处理，加入的柠檬酸的质量占红树莓总质量的0.06%，再加果胶酶于45℃下酶解30min，加入的果胶酶的质量占红树莓总质量的0.02%；然后将其破碎，制得红树莓果浆，然后压榨制汁，滤去树莓籽而制成。
4.如权利要求2所述的红树莓薏米复合保健饮品的制作方法，其特征在于：所述的薏米汁是将薏米置于5倍重量的清水中浸泡6h，沥干后放入烤箱中160℃烘烤，45min后取出冷却至室温，然后用粉碎机将其粉碎，用10倍重量的80℃的水调成浆，恒温10min进行糊化，调节pH值6.5后冷却至60℃，用α-淀粉酶酶解3h，然后加热至沸，进行10min的灭酶处理，最后用160目滤布过滤取滤液而制成。
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