CN112262945A - 一种富含维生素的果醋泡腾片及其制备方法 - Google Patents
一种富含维生素的果醋泡腾片及其制备方法 Download PDFInfo
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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
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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
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- A23L2/52—Adding ingredients
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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
- 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
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种富含维生素的果醋泡腾片及其制备方法，属于食品技术领域。该果醋泡腾片原料以重量份计包括：果醋混合物2‑10份，膳食纤维1‑3份，甜味剂30‑40份，粘合剂1‑3份，崩解剂3‑8份；所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋混合后经干燥得到的粉末。本发明将石榴、蓝莓、覆盆子多种果醋复合作为营养成分后做成泡腾片，不仅便于携带运输，还大大延长了果醋饮料的有效期，同时大大提高了泡腾片的营养价值。
Description
技术领域
本发明属于食品技术领域，具体涉及一种富含维生素的果醋泡腾片及其制备方法。
背景技术
食醋是我国传统的酸性调味料，近年来果醋作为一种新型饮品，采用现代生物技术，以水果(苹果、山楂、葡萄、柿子、梨、杏、柑橘、西瓜、桑椹、红枣、猕猴桃等)为主要原料，利用微生物深层液态二次发酵酿造果醋，经勾兑生产的果醋饮料，因其独特的口味、丰富的应用价值及多种保健功能，深受欢迎，其市场前景引人瞩目。
研究发现，果醋的营养成分丰富，内含多种有机酸、氨基酸、维生素、无机盐、微量元素等，是集营养、保健、食疗为一体的新型饮料。但目前市场上的果醋饮料多为瓶装液体，存在携带不便、保质期短的缺点；同时，果醋饮料还存在口感酸涩、刺激的问题，这些都制约了果醋饮料的进一步发展。
泡腾片是一种新颖的片剂，与普通片剂不同，泡腾片利用有机酸和碱式碳酸(氢)盐反应做泡腾崩解剂，置入水中，即刻发生泡腾反应，可实现快速崩解将活性成分释放。由于泡腾片携带方便，口感好，患者依从性好，特别适用于儿童、老年人以及吞服固体制剂困难的使用者，受到广泛欢迎。
发明内容
本发明的目的是提供一种富含维生素的果醋泡腾片及其制备方法，该泡腾片富含多种维生素，酸甜可口，市场前景好。
为了实现上述发明目的，本发明采用以下技术方案：
一种富含维生素的果醋泡腾片，原料以重量份计包括：果醋混合物2-10份，膳食纤维1-3份，甜味剂30-40份，粘合剂1-3份，崩解剂3-8份；
所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋混合经干燥得到的粉末。
进一步地，所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋按重量比为2-5：1-2：1-2混合后，加入5-10wt.％保护剂后经喷雾干燥得到。
进一步地，所述保护剂为果胶、淀粉、麦芽糊精、抗性糊精或低聚木糖中的一种或多种。
进一步地，所述膳食纤维为水溶性膳食纤维。
进一步地，所述崩解剂由酸源和碱源组成，酸源为柠檬酸、苹果酸或酒石酸中的一种或几种，碱源为碳酸钠、碳酸钾、碳酸钙、碳酸氢钠、碳酸氢钾或碳酸氢钙中的一种或几种。
进一步地，所述甜味剂为果糖、山梨糖醇、甜菊糖或阿斯巴甜中的一种或几种。
上述果醋泡腾片的制备方法，包括以下步骤：
步骤1，将石榴醋、蓝莓醋和覆盆子醋混合，加入保护剂，喷雾干燥，得到果醋混合物；
步骤2，将果醋混合物、膳食纤维和甜味剂混合；
步骤3，向步骤2的混合物中加入粘合剂、崩解剂，混合后，压片，得到果醋泡腾片。
本发明采用富含多种维生素的石榴、蓝莓、覆盆子制成的果醋作为活性成分，由于石榴醋、蓝莓醋和覆盆子醋是由多种果蔬混合物制得，且含有活力酶，因此具有丰富的营养成分，如维生素C、纤维素和果胶。由于果醋饮料的口感较为刺激，本发明先将果醋喷雾干燥制成粉末，考虑到在喷雾干燥过程中高温会破坏果醋饮料所含活性成分，因此还需加入保护剂，保护剂可选用常用的食品添加剂，如果胶、淀粉、麦芽糊精、抗性糊精或低聚木糖。
为了进一步改进果醋饮料本身所带有的酸味刺激口感，本发明还在泡腾片处方中加入了甜味剂，如果糖、山梨糖醇、甜菊糖或阿斯巴甜。选择这些甜味剂不仅可以有效缓解果醋的刺激口感，改善果醋饮料的风味，而且还对血糖和胰岛素水平影响较小，是具有保健功效的健康糖原。
另外，为了进一步提升果醋饮料的营养功效，本发明还在泡腾片中加入了水溶性膳食纤维，水溶性膳食纤维具有很强的吸水溶胀性能，不仅能加速泡腾片的崩解分散，还能促进果醋营养成分的吸收。
有益效果：
1、本发明将多种果醋复合后做成泡腾片，不仅便于携带运输，还大大延长了果醋饮料的有效期。
2、本发明选用石榴、蓝莓、覆盆子多种果醋复合作为营养成分，并加入膳食纤维，大大提高了泡腾片的营养价值。
具体实施方式
下面结合具体实施例对本发明的技术方案作进一步说明。
在以下实施例中，本发明采用的石榴醋、蓝莓醋和覆盆子醋均为市售发酵型果醋饮料。
实施例1
一种富含维生素的果醋泡腾片，原料以重量份计包括：果醋混合物4份，水溶性膳食纤维1份，甜味剂32份，粘合剂1份，崩解剂4份；
所述粘合剂为聚乙二醇6000，崩解剂由酒石酸1份和碳酸氢钠3份组成。
所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋按重量比为2：1：2混合后，加入7wt.％保护剂后经喷雾干燥得到，保护剂为果胶和麦芽糊精按重量比1：1组成的混合物。
所述甜味剂为果糖、山梨糖醇和甜菊糖按重量比5：1：1组成的混合物。
上述果醋泡腾片的制备方法，包括以下步骤：
步骤1，将石榴醋、蓝莓醋和覆盆子醋混合，加入保护剂，喷雾干燥，得到果醋混合物；
步骤2，将果醋混合物、膳食纤维和甜味剂混合；
步骤3，向步骤2的混合物中加入粘合剂、崩解剂，混合后，压片，得到果醋泡腾片。
将本实施例得到片重为2g的泡腾片投入25℃200mL水的杯子中崩解，约80s即崩解完全，得到溶液。
对溶液的口感进行感官评定，溶液的溶解度、澄清度、香味和口感均表现良好，溶液酸甜适口、果香丰富、营养均衡，适于各类人群食用。
实施例2
一种富含维生素的果醋泡腾片，原料以重量份计包括：果醋混合物7份，水溶性膳食纤维2份，甜味剂37份，粘合剂2份，崩解剂5份；
所述粘合剂为聚乙二醇6000，崩解剂由柠檬酸1.8和碳酸氢钠3.2份组成。
所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋按重量比为4：2：1混合后，加入8wt.％保护剂后经喷雾干燥得到，保护剂为淀粉和低聚木糖按重量比2：1组成的混合物。
所述甜味剂为山梨糖醇、甜菊糖和阿斯巴甜按重量比4：2：1组成的混合物。
上述果醋泡腾片的制备方法，包括以下步骤：
步骤1，将石榴醋、蓝莓醋和覆盆子醋混合，加入保护剂，喷雾干燥，得到果醋混合物；
步骤2，将果醋混合物、膳食纤维和甜味剂混合；
步骤3，向步骤2的混合物中加入粘合剂、崩解剂，混合后，压片，得到果醋泡腾片。
将本实施例得到片重为2g的泡腾片投入25℃200mL水的杯子中崩解，约80s即崩解完全，得到溶液。
对溶液的口感进行感官评定，溶液的溶解度、澄清度、香味和口感均表现良好，溶液酸甜适口、果香丰富、营养均衡，适于各类人群食用。
实施例3
一种富含维生素的果醋泡腾片，原料以重量份计包括：果醋混合物8份，水溶性膳食纤维1份，甜味剂36份，粘合剂2份，崩解剂5份；
所述粘合剂为聚乙二醇6000，崩解剂由苹果酸2份和碳酸氢钾3份组成。
所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋按重量比为3：1：2混合后，加入6wt.％保护剂后经喷雾干燥得到，保护剂为果胶和低聚木糖按重量比3：1组成的混合物。
所述甜味剂为果糖、山梨糖醇和阿斯巴甜按重量比3：2：1组成的混合物。
上述果醋泡腾片的制备方法，包括以下步骤：
步骤1，将石榴醋、蓝莓醋和覆盆子醋混合，加入保护剂，喷雾干燥，得到果醋混合物；
步骤2，将果醋混合物、膳食纤维和甜味剂混合；
步骤3，向步骤2的混合物中加入粘合剂、崩解剂，混合后，压片，得到果醋泡腾片。
将本实施例得到片重为2g的泡腾片投入25℃200mL水的杯子中崩解，约80s即崩解完全，得到溶液。
对溶液的口感进行感官评定，溶液的溶解度、澄清度、香味和口感均表现良好，溶液酸甜适口、果香丰富、营养均衡，适于各类人群食用。
实施例4
一种富含维生素的果醋泡腾片，原料以重量份计包括：果醋混合物10份，水溶性膳食纤维3份，甜味剂40份，粘合剂2份，崩解剂5份；
所述粘合剂为聚乙二醇6000，崩解剂由柠檬酸2份和碳酸氢钠3份组成。
所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋按重量比为5：2：1混合后，加入8wt.％保护剂后经喷雾干燥得到，保护剂为淀粉和麦芽糊精按重量比2：1组成的混合物。
所述甜味剂为果糖、山梨糖醇和甜菊糖按重量比5：1：1组成的混合物。
上述果醋泡腾片的制备方法，包括以下步骤：
步骤1，将石榴醋、蓝莓醋和覆盆子醋混合，加入保护剂，喷雾干燥，得到果醋混合物；
步骤2，将果醋混合物、膳食纤维和甜味剂混合；
步骤3，向步骤2的混合物中加入粘合剂、崩解剂，混合后，压片，得到果醋泡腾片。
将本实施例得到片重为2g的泡腾片投入25℃200mL水的杯子中崩解，约80s即崩解完全，得到溶液。
对溶液的口感进行感官评定，溶液的溶解度、澄清度、香味和口感均表现良好，溶液酸甜适口、果香丰富、营养均衡，适于各类人群食用。
Claims (7)
1.一种富含维生素的果醋泡腾片，其特征在于：原料以重量份计包括：果醋混合物2-10份，膳食纤维1-3份，甜味剂30-40份，粘合剂1-3份，崩解剂3-8份；
所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋混合后经干燥得到的粉末。
2.根据权利要求1所述的果醋泡腾片，其特征在于：所述果醋混合物是将石榴醋、蓝莓醋和覆盆子醋按重量比为2-5：1-2：1-2混合后，加入5-10wt.％保护剂后经喷雾干燥得到。
3.根据权利要求2所述的果醋泡腾片，其特征在于：所述保护剂为果胶、淀粉、麦芽糊精、抗性糊精或低聚木糖中的一种或多种。
4.根据权利要求1所述的果醋泡腾片，其特征在于：所述膳食纤维为水溶性膳食纤维。
5.根据权利要求1所述的果醋泡腾片，其特征在于：所述崩解剂由酸源和碱源组成，酸源为柠檬酸、苹果酸或酒石酸中的一种或几种，碱源为碳酸钠、碳酸钾、碳酸钙、碳酸氢钠、碳酸氢钾或碳酸氢钙中的一种或几种。
6.根据权利要求1所述的果醋泡腾片，其特征在于：所述甜味剂为果糖、山梨糖醇、甜菊糖或阿斯巴甜中的一种或几种。
7.权利要求1所述的果醋泡腾片的制备方法，其特征在于：包括以下步骤：
步骤1，将石榴醋、蓝莓醋和覆盆子醋混合，加入保护剂，喷雾干燥，得到果醋混合物；
步骤2，将果醋混合物、膳食纤维和甜味剂混合；
步骤3，向步骤2的混合物中加入粘合剂、崩解剂，混合后，压片，得到果醋泡腾片。
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| CN102228303A (zh) * | 2011-07-13 | 2011-11-02 | 佛山市海天调味食品股份有限公司 | 一种果醋泡腾片固体制剂及其加工工艺 |
| CN106509583A (zh) * | 2016-11-04 | 2017-03-22 | 浙江大学 | 一种含益生菌和益生元的食醋泡腾片及其制备方法 |
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| CN102228303A (zh) * | 2011-07-13 | 2011-11-02 | 佛山市海天调味食品股份有限公司 | 一种果醋泡腾片固体制剂及其加工工艺 |
| CN106509583A (zh) * | 2016-11-04 | 2017-03-22 | 浙江大学 | 一种含益生菌和益生元的食醋泡腾片及其制备方法 |
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