CN101125020A - Freezing concentrating drying method preparing chestnut bifidobacterium factor functional beverage and method thereof - Google Patents
Freezing concentrating drying method preparing chestnut bifidobacterium factor functional beverage and method thereof Download PDFInfo
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Abstract
The invention relates to the Chinese chestnut bifidus factor function instant drink prepared by a refrigeration concentrate and drying method and a method. The drink takes the Chinese chestnut, the sticky rice or the corn and the mineral water or the soften drinking water as the main raw material and assists with the dextrine, the animal or plant protein, the grease, the sweetening agent, the local flavor agent, the emulsifier, the stabilizer agent, the quality modifying agent and the little NaHCO3, etc. The preparing method of the solid drink is that the Chinese chestnut, the sticky rice or the corn are mashed and grinded with the soften water to make the Chinese chestnut grout with the thickness of 1:3 -12; and the product is made by hydrolyzing, glucoside converting, emulsification, refrigeration and concentrating, refrigeration and crash, refrigeration sublimation and drying and ultramicro crash; the method discards the traditional high temperature and vacuum concentrating and the spraying drying solid drink process method and effectively overcomes the negative effect caused by the high temperature processing. The powder drink has the advantages of soft taste, subtle and comfortable taste of the organization, delicious taste and beautiful color, thus enhancing the original nutrition ingredient of the Chinese chestnut and the health care effect.
Description
Technical field
The present invention relates to a kind of preparation method of Chinese chestnut function instant solid beverage.
Background technology
Chinese chestnut is commonly called as chestnut, has another name called rare chestnut, Mao Li, Feng Li, is China's special product, have the good reputation of " king of dry fruit ", and it also is called as " panax ginseng fruit " abroad.Confirm chestnut nutritious according to scientific experiment.Contain sugar and starch in the fruit up to 70.1%, protein reaches as high as 10.7%.
In addition, also contain the content of fat, calcium, phosphorus, iron and multivitamin, particularly vitamin C, B and carrotene than generally dry fruit is all high.The medical value of chestnut is also quite high." Mingyi Bielu " classified it as top grade.South beam Tao Hongjing say its can " beneficial gas, thick stomach, kidney tonifying gas " Compendium of Material Medica then claim its have " control and suffer from a deficiency of the kidney, the waist pin is unable, does so that bag Sheng Shengli is outstanding, eat ten every day surplus, the inferior pig kidney congee of eating helps it, for a long time must be strong "." figure is through book on Chinese herbal medicine " also carries: " Guo Zhongli is the most useful, controls the waist pin, should eat it raw." motherland's medical science thinks, chestnut can nourishing stomach and spleen, strengthening lumbus and tonifying kidney, promoting blood circulation and hemostasis.
The famous traditional Chinese medical science of successive dynasties all think chestnut distinguish the flavor of sweet warm in nature, nontoxic, and spleen, stomach, kidney three warps, kidney, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis, the chronic diarrhea that suitable deficiency-cold in spleen and stomach causes are good in the function tonifying spleen, soreness of waist and knee, waist due to suffering from a deficiency of the kidney are unsuccessful, and frequent urination and metal-inflicted wound, folding are hindered disease such as swell and ache.
On current international market, beverage through freeze concentration processing accounts for more than 54%, and the employing freeze concentration, the freeze-drying method product processed is the look of retaining food product fully, fragrant, flavor is not destroyed, in order to produce high-quality beverage, it is a kind of liquid beverage that this invention provides the patent of invention " chestnut bifidobacterium factor functional beverage and preparation method thereof " of examining to patent approving authority in the recent period according to me, through its process is redesigned, adopt freeze concentration on the basis, freeze-drying method, the method production and processing of freezing pulverizing has gone out to contain Oilgosaccharkdes Chinese chestnut function instant solid beverage.What relate to stipulate in " the classification GB10789-1996 of State Standard of the People's Republic of China's soft drink " " 3.8 " is raw material with sugar, food additives, fruit juice or plant extract etc., be processed into Powdered, graininess or block goods, so the present invention relates to the preparation method of a kind of function instant solid beverage of afore mentioned rules.Chinese chestnut itself is exactly a kind of food of integration of drinking and medicinal herbs, through the process of this invention, has more improved the effectiveness of its health care.
Summary of the invention
The inventor is then according to the characteristics of this dry fruit of Chinese chestnut, through constantly research, the Chinese chestnut function instant solid beverage of developing.Be characterized in: 1. make the function instant solid beverage after preparation, mouthfeel is soft, and tissue is fine and smooth comfortable, and delicious flavour is beautiful in colour, has kept original nutritional labeling of Chinese chestnut and the natural flavor of vitamin and Chinese chestnut.
2. adopt the food starch enzyme preparation, by adjusting the composition and the content ratio of natural nutrient in the Chinese chestnut self, make endogenous (but not exogenous---add, promptly purchasing the oligoisomaltose finished product is that raw material adds in the beverage, and the oligoisomaltose of this interpolation and beverage itself lack inherent compatibility.) the effective trophic factors (oligoisomaltose) that results from self to adapt to the drinks of special population nutritional need.
3. adopt the auxiliary glycosides that changes of corn or glutinous rice, its reason (1) chestnut contains a spot of protein, this protein is sulfurous amino acid but a kind of incomplete protein for want of, but this protein contains unexistent leucine in the cereal, therefore, chestnut must could obtain complete protein with the cereal mixing.(2) technology utilization commentaries on classics glycosides enzyme directly generates oligoisomaltose-Oilgosaccharkdes in beverage, reason is that Chinese chestnut contains the starch of 37%-63% after measured, and chestnut starch is amylopectin more than 90%, for improving the yield of oligoisomaltose, reduce the time that starch transforms in the Chinese chestnut processing beverage, reduce transforming cost, so the glutinous rice (containing 76.3% starch in the glutinous rice) of selecting corn for use or containing 90% above amylopectin changes glycosides respectively as auxiliary material and Chinese chestnut.
4. this beverage alkaline conditioner, it is close for the pH value that 6-7.30 is alkalescent and human body to regulate its pH value.
5. present, the Chinese chestnut instant solid beverage all is the method that adopts high temperature process basically, and that the invention of this kind beverage has been followed is natural, the developing direction of the solid beverage of nutrition, back to nature, having abandoned traditional high-temperature vacuum concentrates and spray-dired solid beverage processing method, overcome effectively because high temperature process is made the various negative effects of being brought, thereby in the processing and fabricating of Chinese chestnut solid beverage, solved in the Chinese chestnut hot procedure nutrition effectively and lost, the problem that quality descends.
6. (1) has adopted the principle that solid-liquid balances each other between the ice and the aqueous solution, to freeze as the water of solvent in the weak solution and separate ice crystal, thereby reducing, solvent makes the solution enrichment, reach balancing each other-" freeze concentration " method of liquid-solid system, freezing and concentrating method is to the concentrated advantageous particularly of thermal sensitivity food.Because the eliminating of moisture is not the method with heating evaporation in the solution, but by the interphase transfer from solution to the ice crystal.So the volatilization loss that can avoid aromatic substance to be caused because of heating.Formed ice crystal is not mixed with solute when operating in order to make better, does not cause ice crystal to carry solute secretly during separation again, prevents to cause too much solute loss.In this case, freeze concentration just can fully demonstrate its unique advantages.Adopt freeze concentration for the food that contains volatile flavor, its quality will be better than evaporation and membrane concentration method.(2) adopt freezing crushing technology, the food product refrigeration crushing technology is to utilize freezingly to combine with pulverizing two kinds of technology, makes raw-food material pulverize the technology of making dry powder under frozen state.Freezing pulverizing has broken through the limitation of conventional disintegrating process, makes the manufacturing technology of powder processed food obtain significant improvement.The crushing effect of normal temperature solid is subjected to the influence of material properties and pulverizer type to a great extent.Can cause the obstruction of pulverizer because of micronize produces the powder aggegation after the pulverizing, production capacity descends.In addition, the major part of the energy that drops into and is distributed with the form of heat because of being converted into heat energy in the pulverizing, and this point is totally unfavorable for thermal sensitivity food, usually causes rotten, fusion, the adhesion of food, causes production capacity to descend.If but will treat that in advance the material crushed cooling is frozen into below the brittle point, just could utilize its black brittleness that material is pulverized, thereby avoid the generation of the problems referred to above.Freezing pulverizing and normal temperature are pulverized to compare has following advantage: 1. can pulverize and be difficult to the material pulverized under the normal temperature; 2. can make better than normal temperature powder liquid flowability, the product that size distribution is better; In the time, 3. normal temperature can not take place pulverizes because of heating, the denaturalization phenomenon that oxidation etc. cause; When 4. pulverizing smell effusion etc. can not take place.These advantages make this technology be specially adapted to because causes such as oil content, moisture are difficult in fine food in the normal temperature, perhaps are difficult to keep the material of flavor component when normal temperature is pulverized.(3) adopting the drying bu sublimation technology is molecule dry technology (Freeze Drying Technique), he freezes to hydrous matter earlier below freezingly, makes moisture become solid ice, then under higher vacuum, ice is converted into steam and removes, material promptly is dried.Adopt this technology to be specially adapted to the temperature-sensitive food and the easy drying of oxidation food, can keep nutrition such as the color of FF and vitamin C, can make moisture content of material be equal to or less than 2%.Adopt the new method of above-mentioned three kinds of modern foods processing, it is concentrated, dry to have abandoned high temperature, pulverizes the conventional method of processing.
7. the beverage of the present invention's processing is the functional solid instant beverage with smooth mouthfeel that promptly contains protein and fat.
8. in the beverage of the present invention's processing, add various fruit juice, vegetable juice, full milk, skimmed milk, milk powder, skimmed milk powder, missible oil, whey powder, condensed milk, yolk powder, egg-white powder, cocoa power, coffee powder, chocolate powder, vitamin and other additive can be made into the Chinese chestnut instant solid beverage that contains various tastes and nutrition.This beverage adds nutrition fortifier, and nutrition fortifier adopts vitamins, protein and amino acids, and inorganic salts and microelement kind join and can be made into nutrition reinforced type Chinese chestnut solid beverage in the beverage of making.
9. in the instant solid beverage of the present invention's processing, adopt physics and the chemical brown stain of method control Chinese chestnut in process, promptly adopt blanching, polishing, immersion to protect look and control processing temperature, adjust the pH value and use the process of chemical reagent to control the brown stain of Chinese chestnut in process.For this reason, the outstanding feature of the present invention is the nutritional labeling that has kept Chinese chestnut to greatest extent, thereby has improved the health care of chestnut drink greatly.
The processing of the freeze concentration of employing of the present invention and freeze-drying contains Oilgosaccharkdes Chinese chestnut instant solid beverage, be with Chinese chestnut as primary raw material, glutinous rice or corn are as hydrolysis and change the auxiliary material of glycosides.Be with Chinese chestnut benevolence and auxiliary material with 3: 1-5: 1 ratio (according to its ratio of how much selecting of processing chestnut starch content) adds demineralized water respectively in 1: the ratio of 3-12 is made the Chinese chestnut slurries through the corase grind making beating, formulated through liquefaction, saccharification, commentaries on classics glycosides and mixing, emulsification, freeze concentration, freezing pulverizing, drying bu sublimation, ultramicro grinding, Oilgosaccharkdes Chinese chestnut function instant solid beverage, its key component is:
| Material | Proportioning | Material | Proportioning |
| Contain Chinese chestnut and glutinous rice or corn | 2-10％ | Sweetener | 10-75％ |
| Grease | 1-18％ | Flavouring agent | 0.1-1％ |
| Protein | 3-7％ | Emulsifying agent | 0.01-3％ |
| Quality improver | 0.03-3％ | Stabilizing agent | 0.01-6％ |
| Acid | 0.5-2％ | Dextrin | 10-25％ |
| Oligoisomaltose-Oilgosaccharkdes | 12-15mg/mL | NaHCO 3 | A little |
Primary raw material in the such scheme is selected for use: content of starch is the Chinese chestnut of 37-63%, sugared content 10-20%, protein content 9-12%, fat content 2-7%.
Hydrolysis in the such scheme and commentaries on classics glycosides auxiliary material are selected for use: content of starch is 76.3% above glutinous rice, content of starch corn or rice, beans or other cereals more than 68-70.12%.
Oligoisomaltose-Oilgosaccharkdes in the such scheme be according to this preparation method by liquefaction, saccharification, commentaries on classics glycosides with mix by Chinese chestnut and glutinous rice or cornstarch and be transformed, the hydrolase of employing and change the glycosides enzyme and be respectively: high temperature resistant AMS, middle temperature AMS, beta amylase, carbohydrase, glucase, high-effective glucoamylase, potent carbohydrase, fungal amylase, Pullulanase, glucose change the glycosides enzyme, change glycosides enzyme L-500 (purifying D-glucosyltransferase), malt flour.
Grease in the such scheme is animal oil and various missible oil: sheep oil, butter, fish oil, lard, various missible oil or vegetable oil: adopt salad oil, soya-bean oil, peanut oil, coconut oil, palm oil or olive oil, sunflower oil, corn oil, camellia oil, rapeseed oil, cottonseed wet goods.
Animal or plant protein in the such scheme, animal protein: the protein, dairy whey protein, non-dairy whey protein, microprotein or the vegetable protein that adopt various eggs: corn protein, soybean protein, peanut protein, corn protein, edible fungi protein, algae protein matter.
Sweetener in the such scheme mainly refers to natural carbohydrate and honey, manually synthetic carbohydrate or starch transform carbohydrate: as maltose, glucose, liquid glucose, malt syrup, HFCS, compound sugar, primverose starch.
Flavouring agent in the such scheme is with maltol or ethyl maltol, chestnut essence, marrons glaces essence etc.
Emulsifying agent in the such scheme adopts sucrose fatty ester, soybean lecithin, Tripolyglycerol monostearates, Sodium Caseinate, lecithin, this Pan 60, monoglyceride, this Pan 65, this Pan 80, ester gum, distillation monoglyceride or sesbania gum.
Stabilizing agent in the such scheme adopts pectin, agar, sodium alginate, xanthans, Arabic gum, guar gum, cycloheptaamylose, CMC, CMC-Na, starch phosphate sodium, carragheen, gelatin, sodium carboxymethylcellulose, propylene glycol alginate or compound adhesive (Japan produces).
Acid in the such scheme adopts citric acid, lactic acid, tartaric acid, malic acid, phosphoric acid, acetic acid.
Quality improver in the such scheme adopts NaHCO
3, phosphate, phosphoric acid salt is comprising tertiary sodium phosphate, calgon, sodium phosphate trimer, sodium pyrophosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, or composite phosphoric acid salt, in order to the acid-base value of carrying out quality-improving and regulating beverage, make beverage be neutrality or alkalescent, keeping the pH value is 6-7.30, close with the pH value of human body fluid.
Preparation method of the present invention is: 1. will be as the letter sorting of the Chinese chestnut of primary raw material: be about to mould decayed fruit, sick wormed fruit, flat fruit, air-dry fruit with clear water or low concentration of salt water logging fruit about 1 minute, pick up the fruit grain that floats or partly float because of density is less then, select for use and be immersed in water-bed fruit fully; Clean; Oven dry; Shelling is undressed.
2. the chestnut kernel of shelling and coat-eliminating is put into and contained the 0.1-0.3% citric acid, in 80-100 ℃ the hot water blanching 2-10 minute; Or contain the 0.1-0.3% citric acid, in the 50-60 ℃ of hot water blanching 30-40 minute; Or 150 ℃ of hot blasts add in the steam blanching 2-6 minute, to kill oxidizing ferment or peroxidase.
3. the epidermis of chestnut kernel is polished, grind off Li Ren 0.02-0.25mm epidermis, carry out spray irrigation, then, drop into and protect look processing 2-12 hour, the composition of color stabilizer in the colour protecting liquid: 0.01%-0.6% sodium chloride, 0.03%-0.5% disodium ethylene diamine tetraacetate, 0.03%-0.33% citric acid, 0.01%-0.025% Tea Polyphenols or pyrosulfurous acid hydrogen sodium 0.01-0.06%, citric acid 0.1-0.3%, sodium chloride 0.5-3% in the colour protecting liquid.
4. will be through protecting the chestnut kernel behind the look, put in the liquid of precooking after the boiling, chestnut kernel is 2: 3 with the ratio of the liquid of precooking, boil 30-50min, the batching of precooking in the liquid is: 0.05%-0.2% citric acid, 0.1%-0.2% sodium ethylene diamine tetracetate, 0.03%-0.1% sodium chloride, 10%-18% sucrose or 0.2%-0.5% disodium ethylene diamine tetraacetate, 0.1%-0.3% potassium alum, 0.1%-0.3% citric acid, pull chestnut kernel out and carry out Spray pouring flushing, add demineralized water and roughly grind making beating in right amount, make its concentration of Chinese chestnut slurries and reach 1: 3-12.
5. the concentration that will make of sizing mixing reaches 1: the Chinese chestnut slurries of 3-12, adjust pH are 5-8, and adding concentration is the CaCl of 0.005mol/L-0.015mol/L
2Regulate calcium ion,, be warmed to 65 ℃-100 ℃, add the α-Dian Fenmeiyehua 30-80min of 0.02-0.09%, reach the liquefaction degree that needs to strengthen diastatic activity.
6. required beta amylase and the 0.2-0.6g/kg glucose of reaction that adds 1.4ml/100g or 2-6g/kg changes the glycosides enzyme, the Chinese chestnut liquefier is carried out saccharification and changes glycosides, regulating the pH value is 5-6.5, temperature is cooled to 45-65 ℃, the insulation reaction time is 1-3h, obtain containing a certain amount of oligoisomaltose-Oilgosaccharkdes, saccharification liquid.Filter.
7. will clean as the auxiliary material glutinous rice or the corn of hydrolysis and commentaries on classics glycosides, soak 1-4h for 25 ℃-45 ℃ in water temperature, bubble is to softening; Corase grind making beating fineness reaches the 60-90 order, makes 30% slurries and liquefies, and transfers pH value to 5.8-6.2, is warmed to 65 ℃-100 ℃, adds α-Dian Fenmeiyehua 30-80min, reach need the liquefaction degree; Adding beta amylase and glucose changes the glycosides enzyme and carries out saccharification and change glycosides, transfers pH value 5-6, and temperature is 55-60 ℃ changes glycosides, and saccharification and the time of changeing glycosides are 2-3h, is contained-the saccharification liquid of quantitative oligoisomaltose-Oilgosaccharkdes.Filter.
8. mix, will mix, obtain including the Chinese chestnut mixed serum of the non-sugar fermentation of 10mg/mL-30mg/mL through the Chinese chestnut slurries that contain oligoisomaltose-Oilgosaccharkdes saccharification liquid behind hydrolysis and the commentaries on classics glycosides and glutinous rice or corn slurries.
9. the enzyme that goes out after mixing, temperature is raised to 75-95 ℃, and adjust pH 4.8-5 keeps 10-25min.Decolouring is sieved.
10. change sugared molten sugaring slurry: in the various sweeteners of ratio weighing of converted products needs.Be after 2: 1 the ratio heating for dissolving in granulated sugar and water, mix again and add an amount of other the various sweeteners that need add of people and make mixing molasses.Stir, be heated to boiling, kept 5 minutes.
11. batching, mixing: mixing molasses, animal or plant protein, flavouring agent, acid, emulsifying agent, dextrin, grease, stabilizing agent, quality improver are allocated in proportion, liquid after the allotment and the Chinese chestnut slurries that contain Oilgosaccharkdes are added an amount of mineral water or soft drink water concentration reach 1: 6-12 mixes, put into the folder pot and be heated to 85 ℃-95 ℃, time 2-5min.
Carry out the miniaturization correct grinding 12. put into colloid mill.Add NaHCO
3A little regulates the pH value to 6-7.30, centrifugal filtration, and the degassing thereafter, vacuum 6.7-7Kpa (680-700mmHg), 30 ℃-50 ℃ of temperature are sieved.
13. by the principle that improves homogenizing effect, improve homogenization pressure one step valve and press 12.5-24.5MPa, secondary valve is pressed 40-60MPa; Improve the homogenizing temperature heating, be controlled at 60 ℃-80 ℃; Increase homogeneous number of times 2-5 time, the granularity 2-5 μ behind the homogeneous.
14. TRANSIENT HIGH TEMPERATURE sterilization behind the homogeneous, temperature are 120 ℃-140 ℃, pressure 1-1.5MPa, time 3-10S.
15. carry out freeze concentration, be the Chinese chestnut slurries that contain Oilgosaccharkdes of 8.3-16.7% with concentration, freeze concentration to concentration is 40-60% underflow liquid, or adopts counter-infiltration, ultrafiltration, nanofiltration etc.
16. under-60--100 ℃, carry out freezing pulverizing, feed size diameter 2mm-10mm, the granularity after the pulverizing is carried out drying bu sublimation afterwards continuously at the 200-300 order.
17. drying bu sublimation (being the molecule drying), vacuum degree control is between 8-18Pa, heat supply also keeps temperature-29 ℃--23 ℃ or-50 ℃--60 ℃ to reach 3-6h, temperature rises to 0 ℃ of 3-6h gradually, after this temperature rises to 27 ℃ of 1-2h, final product 50 ℃-60 ℃ following heat time heating times less than 30min, make product reach the requirement of water content 5%-2%, or adopt spray-drying.
18. ultramicro grinding makes powder fineness reach 25 μ to 2 μ more than 500 orders, makes the product that comes and precipitates seldom, produces good instant effect.
19. packing adopts the damp proof aseptic packaging of vacuum damp-proofing.
20. check finished product warehouse-in.
The Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains of the present invention is white in color or milk yellow powder shape or graininess beverage, and has the natural faint scent of Chinese chestnut, because the present invention is primary raw material with the Chinese chestnut, glutinous rice or corn are as the auxiliary material of hydrolysis and commentaries on classics glycosides, add an amount of mineral water and softening drinking water is formulated, be rich in protein, amino acid, Oilgosaccharkdes, multivitamin and trace element and mineral matter, have abundant nutrition, can promote probio in the human body---the effect of the growth of Bifidobacterium and the Dietotherapy health that can production of sperm quenches one's thirst; Beverage be neutral or a little less than subtracting property, close with the pH value of human body fluid, help isobaric the infiltration, be absorbed by the body.Simultaneously, owing to adopt freeze concentration, drying and freezing pulverizing processing method, make the Chinese chestnut instant solid beverage keep original nutritional labeling and vitamin and the natural faint scent of Chinese chestnut, the powder beverage of making, mouthfeel is soft smooth, and tissue is fine and smooth comfortable, delicious flavour, beautiful in colour.
Adopt processing technology of the present invention, the Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains that processes adds various kernels, fruit, vegetable serous fluid or the dry powder of making, fresh milk or fresh milk goods, milk powder etc. again; What beans slurries or dry powder, tea powder, coffee powder, cocoa power etc. can be made into multiple local flavor and taste contains Oilgosaccharkdes Chinese chestnut solid bland.
Adopt processing technology of the present invention, the Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains of processing adds nutrition fortifier, nutrition fortifier adopts vitamins, protein and amino acids, inorganic salts and microelement kind join and can be made into nutrition reinforced type in the beverage of making and contain Oilgosaccharkdes Chinese chestnut instant solid beverage.
Adopt processing technology of the present invention, remove glutinous rice or corn assisting hydrolyzing and can be processed into intermediate products Chinese chestnut instant solid beverage with commentaries on classics glycosides technical process and Chinese chestnut commentaries on classics glycosides process.
Description of drawings
FB(flow block) in the Figure of description is the technical process of preparation method of the present invention.
The specific embodiment
First example of pressing the making of FB(flow block) technical process is as follows:
With Chinese chestnut letter sorting, be about to mould decayed fruit, sick wormed fruit, flat fruit, air-dry fruit with clear water or low concentration of salt water logging fruit about 1 minute, pick up the fruit grain that floats or partly float because of density is less then, select for use and be immersed in water-bed fruit fully, clean; Oven dry: promptly carry out on dryer, dryer is supplied with 55 ℃ clean hot blast, takes time 35 minutes; Shelling is undressed.2. get chestnut kernel 12Kg, the chestnut kernel of shelling and coat-eliminating is put into contained 0.2% citric acid, in 95 ℃ the hot water 5 minutes, to kill oxidizing ferment or peroxidase.3. the epidermis of chestnut kernel is polished, grind off Li Ren 0.09mm epidermis, carry out spray irrigation, then, drop into and protect look processing 3 hours, the composition of color stabilizer in the colour protecting liquid: pyrosulfurous acid hydrogen sodium 0.05%, citric acid 0.22%, sodium chloride 2% or sodium chloride 0.02%, disodium ethylene diamine tetraacetate 0.15%, citric acid 0.2%, Tea Polyphenols 0.015% in the colour protecting liquid.4. will be through protecting the chestnut kernel 12kg behind the look, putting into 17.9kg after the boiling precooks in the liquid, boil 35min, the batching of precooking in the liquid is: 0.1% citric acid, 0.1% sodium ethylene diamine tetracetate, 0.03% sodium chloride, add the required suitable amount of sucrose of precooking simultaneously, pull chestnut kernel out and carry out Spray pouring flushing, chestnut kernel after boiling is made its concentration of Chinese chestnut slurries and is reached 33% with mineral water or the making beating of soft drink water 28Kg (both sum gross weight 40kg) corase grind.5. the concentration that will make of sizing mixing reaches 33% Chinese chestnut slurries, and adjust pH is 6, and adding concentration is the CaCl2 adjusting calcium ion of 0.009mol/L, is warmed to 90 ℃, adds 0.08% α-Dian Fenmeiyehua 60min, reaches the liquefaction degree that needs.6. required beta amylase and the 0.3g/kg glucose of reaction that adds 1.4ml/100g changes the glycosides enzyme, carries out saccharification and changes glycosides, regulates pH value 5.5, and the 55 ℃ of reaction time of heating are 2 hours.Must reach the saccharification liquid that contains oligoisomaltose-Oilgosaccharkdes that needs content, filter.7. get the 3kg sticky rice washing, 25 ℃ are soaked 3h, and bubble is to softening; Corase grind making beating fineness reaches 70 orders, makes 30% slurries and liquefies, and transfers pH value to 5.8, is warmed to 95 ℃, adds 0.09% α-Dian Fenmeiyehua 60min, reaches the liquefaction degree that needs; The beta amylase and the 0.5g/kg glucose commentaries on classics glycosides enzyme that add 1.4ml/100g carry out saccharification and change glycosides, transfer pH value 5.5, and temperature is 60 ℃, and the reaction time is 3h, obtains containing the saccharification liquid of a certain amount of oligoisomaltose-Oilgosaccharkdes.Filter.8. mix, will mix, obtain including the Chinese chestnut mixed serum of the non-sugar fermentation of 10-30mg/mL through the Chinese chestnut slurries and the glutinous rice slurries that contain isomalto-oligosaccharide-Oilgosaccharkdes saccharification liquid behind hydrolysis and the commentaries on classics glycosides.9. the enzyme that goes out after mixing, temperature is raised to 90 ℃, and adjust pH 5 keeps 20min.Decolouring is sieved.10. change sugared molten sugaring slurry: in ratio weighing granulated sugar, maltose and the liquid glucose of converted products needs.Be after 2: 1 the ratio heating for dissolving in granulated sugar and water, mix again and add an amount of maltose, glucose is made mixing molasses.Stir, be heated to boiling, kept 5 minutes.11. batching, mixing: mixing molasses and other dextrin, animal or plant protein, grease, sweetener, acid, flavouring agent, emulsifying agent, vegetable oil, stabilizing agent, quality improvers that needs to add are in addition allocated in proportion, mineral water that liquid after the allotment and the Chinese chestnut slurries adding that contains Oilgosaccharkdes is an amount of or soft drink water concentration reach 1: 6 to be mixed, put into the folder pot and be heated to 85 ℃, time 3min.Carry out the miniaturization correct grinding 12. put into colloid mill.A little regulates pH value to 7.2 to add NaHCO3.The content of measuring control oligoisomaltose-Oilgosaccharkdes simultaneously reaches 15mg/mL, centrifugal filtration, and the degassing thereafter, vacuum 6.7Kpa (680mmHg), 40 ℃ of temperature are sieved.13., improve homogenization pressure one step valve and press 24MPa, secondary valve 55MPa by the principle that improves homogenizing effect; Improve the homogenizing temperature heating, be controlled at 60 ℃; Increase homogeneous number of times 3 times, the granularity behind the homogeneous≤5 μ.14. TRANSIENT HIGH TEMPERATURE sterilization behind the homogeneous, temperature are 135 ℃, pressure 1.2MPa, time 4S.15. carry out freeze concentration, be 1: 6 Chinese chestnut slurries with concentration, freeze concentration to concentration is 50% underflow liquid.Under-80 ℃, carry out freezing pulverizing, feed size diameter 3.5mm, the granularity after the pulverizing is carried out drying bu sublimation afterwards continuously at 300 orders.Drying bu sublimation (being the molecule drying), vacuum degree control be at 20Pa, and heat supply also keeps temperature-29 ℃ to reach 6h or-50 ℃ reaching 3h, temperature rises to 0 ℃ of 4h gradually, after this temperature rises to 27 ℃ of 1h, final product 60 ℃ of following heat time heating times less than 30min, make product reach the requirement of water content 3%.Ultramicro grinding makes powder fineness will reach 2 μ, makes the product that comes and precipitates seldom, produces good instant effect.Packing adopts the damp proof aseptic packaging of vacuum damp-proofing.Check finished product warehouse-in.
The proportioning of above-mentioned example material is by gross mass percentage:
| Material | Proportioning (%) | Material | Proportioning (%) |
| Chinese chestnut Renhe glutinous rice | 8％ | Corn oil | 1％ |
| Dextrin | 18.9％ | Sucrose | 30.94％ |
| Whey powder | 4.8％ | Glucose | 9％ |
| Albumen powder | 0.7％ | Maltose | 18％ |
| Missible oil | 2％ | Citric acid | 1％ |
| Sucrose fatty ester | 0.5％ | Sodium hydrogen phosphate | 0.03％ |
| Lao acid sodium | 1.5％ | Ethyl maltol | 0.08％ |
| Xanthans | 3％ | Marrons glaces essence | 0.05％ |
| Pectin | 0.5％ | NaHCO 3 | A little |
| Oligoisomaltose-Oilgosaccharkdes | 12-15mg/mL |
The example 2 of pressing the making of FB(flow block) technical process is basic identical with reality 1 producing process of pressing the making of FB(flow block) technical process, what just add in the prescription of example 1 is animal protein, assisting hydrolyzing, commentaries on classics glycosides auxiliary material are glutinous rice, and what add in the example 2 is vegetable protein, assisting hydrolyzing, commentaries on classics glycosides auxiliary material are corn, have the smooth effect of mouthfeel preferably, the proportioning of its prescription material is by gross mass percentage:
| Material | Proportioning (%) | Material | Proportioning (%) |
| Chinese chestnut Renhe corn | 9％ | Sucrose | 33.81％ |
| Dextrin | 20％ | Glucose | 9％ |
| Soyabean protein powder | 5.5％ | Maltose | 16％ |
| Olive oil | 2.1％ | Citric acid | 1％ |
| Soybean lecithin | 0.62％ | Compound phosphoric acid sodium | 0.03％ |
| Sucrose fatty ester | 0.31％ | Ethyl maltol | 0.08％ |
| Beta-schardinger dextrin- | 2％ | Marrons glaces essence | 0.05％ |
| Pectin | 0.5％ | NaHCO 3 | A little |
| Oligoisomaltose-Oilgosaccharkdes | 12-15mg/mL |
Press the example 3 employings processing technology of the present invention that the FB(flow block) technical process is made, the Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains that processes adds various kernels, fruit, vegetable serous fluid or the dry powder of making, fresh milk or fresh milk goods, milk powder etc. again; What beans slurries or dry powder, tea powder, coffee powder, cocoa power etc. can be made into multiple local flavor and taste contains Oilgosaccharkdes Chinese chestnut solid bland.
Press the example 4 employings processing technology of the present invention that the FB(flow block) technical process is made, the Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains of processing adds nutrition fortifier, nutrition fortifier adopts vitamins, protein and amino acids, inorganic salts and microelement kind join and can be made into nutrition reinforced type in the beverage of making and contain Oilgosaccharkdes Chinese chestnut instant solid beverage.
The example of making by the FB(flow block) technical process 5 adopts the technology that adds of the present invention, remove glutinous rice or corn assisting hydrolyzing and can be processed into intermediate products Chinese chestnut instant solid beverage with commentaries on classics glycosides technical process and Chinese chestnut commentaries on classics glycosides process, proportioning of its prescription material is counted by gross mass percentage:
| Material | Proportioning (%) | Material | Proportioning (%) |
| Chinese chestnut benevolence | 6％ | Sucrose | 33.81％ |
| Dextrin | 20％ | Glucose | 9％ |
| Peanut protein powder | 5.5％ | Maltose | 16％ |
| Olive oil | 2.1％ | Citric acid | 1％ |
| Soybean lecithin | 0.62％ | Compound phosphoric acid sodium | 0.03％ |
| Sucrose fatty ester | 0.31％ | Ethyl maltol | 0.08％ |
| Beta-schardinger dextrin- | 2％ | Marrons glaces essence | 0.05％ |
| Pectin | 0.5％ | NaHCO 3 | A little |
| Oligoisomaltose-Oilgosaccharkdes | 12-15mg/mL |
Claims (10)
1. the freezing concentrating drying method preparing chestnut Oilgosaccharkdes instant beverage of employing of the present invention, be with Chinese chestnut as primary raw material, glutinous rice or corn are as hydrolysis and change the auxiliary material of glycosides.Be with Chinese chestnut benevolence and auxiliary material with 3: 1-5: 1 ratio (according to its ratio of how much selecting of processing chestnut starch content) adds demineralized water respectively in 1: the ratio of 3-12 is made the Chinese chestnut slurries through the corase grind making beating, formulated through liquefaction, saccharification, commentaries on classics glycosides and mixing, emulsification, freeze concentration, freezing pulverizing, drying bu sublimation, ultramicro grinding, Oilgosaccharkdes Chinese chestnut function instant solid beverage, its key component is:
2. select for use according to the primary raw material in the described scheme of claim 1: content of starch is the Chinese chestnut of 37-63%, sugared content 10-20%, protein content 9-12%, fat content 2-7%;
Adopt hydrolysis and commentaries on classics glycosides auxiliary material to select for use: content of starch is 76.3% above glutinous rice, content of starch corn or rice, beans or other cereals more than 68-70.12%;
Oligoisomaltose-the Oilgosaccharkdes that adopts be according to this preparation method by liquefaction, saccharification, commentaries on classics glycosides with mix by Chinese chestnut and glutinous rice or cornstarch and be transformed, the hydrolase of employing and change the glycosides enzyme and be respectively: high temperature resistant AMS, middle temperature AMS, beta amylase, carbohydrase, glucase, high-effective glucoamylase, potent carbohydrase, fungal amylase, Pullulanase, glucose change the glycosides enzyme, change glycosides enzyme L-500 (purifying D-glucosyltransferase), malt flour;
The grease that adopts is animal oil, missible oil or plant wet goods;
The protein that adopts is animal or plant protein, animal protein: the protein, dairy whey protein, non-dairy whey protein, microprotein or the phytoprotein that adopt various eggs: corn protein, soybean protein, peanut protein, corn protein, edible fungi protein, algae protein matter;
The sweetener that adopts mainly refers to natural carbohydrate and honey, manually synthetic carbohydrate or starch transform carbohydrate;
The flavouring agent that adopts is with maltol or ethyl maltol, chestnut essence, marrons glaces essence etc.;
The emulsifying agent that adopts adopts sucrose fatty ester, soybean lecithin, Tripolyglycerol monostearates, Sodium Caseinate, lecithin, this Pan 60, monoglyceride, this Pan 65, this Pan 80, ester gum, distillation monoglyceride or sesbania gum;
The stabilizing agent that adopts adopts pectin, agar, sodium alginate, xanthans, Arabic gum, guar gum, cycloheptaamylose, CMC, CMC-Na, starch phosphate sodium, carragheen, gelatin, sodium carboxymethylcellulose, propylene glycol alginate or compound adhesive (Japan produces);
The acid that adopts adopts citric acid, lactic acid, tartaric acid, malic acid, phosphoric acid, acetic acid;
The quality improver that adopts adopts NaHCO
3, phosphate, phosphoric acid salt, comprising tertiary sodium phosphate, calgon, sodium phosphate trimer, sodium pyrophosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, calcium dihydrogen phosphate, Sodium Acid Pyrophosphate, or composite phosphoric acid salt.
3. according to the freeze concentration of the described employing of claim 1 and the preparation method who contains Oilgosaccharkdes Chinese chestnut instant solid beverage of freeze-drying processing, it is characterized in that:
(1). will be as the letter sorting of the Chinese chestnut of primary raw material: be about to mould decayed fruit, sick wormed fruit, flat fruit, air-dry fruit with clear water or low concentration of salt water logging fruit about 1 minute, pick up the fruit grain that floats or partly float because of density is less then, select for use and be immersed in water-bed fruit fully; Clean; Oven dry; Shelling is undressed;
(2). the chestnut kernel of shelling and coat-eliminating put into contain the 0.1-0.3% citric acid, in 80-100 ℃ the hot water blanching 2-10 minute; Or contain the 0.1-0.3% citric acid, in the 50-60 ℃ of hot water blanching 30-40 minute; Or 150 ℃ of hot blasts add in the steam blanching 2-6 minute, to kill oxidizing ferment or peroxidase;
(3). the epidermis of chestnut kernel is polished, grind off Li Ren 0.02-0.25mm epidermis, carry out spray irrigation, then, drop into and protect look processing 2-12 hour, the composition of color stabilizer in the colour protecting liquid: 0.01%-0.6% sodium chloride, 0.03%-0.5% disodium ethylene diamine tetraacetate, 0.03%-0.33% citric acid, 0.01%-0.025% Tea Polyphenols or pyrosulfurous acid hydrogen sodium 0.01-0.06%, citric acid 0.1-0.3%, sodium chloride 0.5-3% in the colour protecting liquid;
(4). will be through protecting the chestnut kernel behind the look, put in the liquid of precooking after the boiling, chestnut kernel is 2: 3 with the ratio of the liquid of precooking, boil 30-50min, the batching of precooking in the liquid is: 0.05%-0.2% citric acid, 0.1%-0.2% sodium ethylene diamine tetracetate, 0.03%-0.1% sodium chloride, 10%-18% sucrose or 0.2%-0.5% disodium ethylene diamine tetraacetate, 0.1%-0.3% potassium alum, 0.1%-0.3% citric acid, pull chestnut kernel out and carry out Spray pouring flushing, add demineralized water and roughly grind making beating in right amount, make its concentration of Chinese chestnut slurries and reach 1: 3-12;
(5). the concentration that will make of sizing mixing reaches 1: the Chinese chestnut slurries of 3-12, adjust pH are 5-8, and adding concentration is the CaCl of 0.005mol/L-0.015mol/L
2Regulate calcium ion,, be warmed to 65 ℃-100 ℃, add the α-Dian Fenmeiyehua 30-80min of 0.02-0.09%, reach the liquefaction degree that needs to strengthen diastatic activity;
(6). required beta amylase and the 0.2-0.6g/kg glucose of reaction that adds 1.4ml/100g or 2-6g/kg changes the glycosides enzyme, the Chinese chestnut liquefier is carried out saccharification and changes glycosides, regulating the pH value is 5-6.5, temperature is cooled to 45-65 ℃, the insulation reaction time is 1-3h, contained-quantitative oligoisomaltose-Oilgosaccharkdes, saccharification liquid, filter;
(7). will clean as the auxiliary material glutinous rice or the corn of hydrolysis and commentaries on classics glycosides, soak 1-4h for 25 ℃-45 ℃ in water temperature, bubble is to softening; Corase grind making beating fineness reaches the 60-90 order, makes 30% slurries and liquefies, and transfers pH value to 5.8-6.2, is warmed to 65 ℃-100 ℃, adds α-Dian Fenmeiyehua 30-80min, reach need the liquefaction degree; Adding beta amylase and glucose changes the glycosides enzyme and carries out saccharification and change glycosides, transfers pH value 5-6, and temperature is 55-60 ℃ changes glycosides, and saccharification and the time of changeing glycosides are 2-3h, is contained-the saccharification liquid of quantitative oligoisomaltose-Oilgosaccharkdes, filters;
(8). mix, will mix, obtain including the Chinese chestnut mixed serum of the non-sugar fermentation of 10mg/mL-30mg/mL through the Chinese chestnut slurries that contain oligoisomaltose-Oilgosaccharkdes saccharification liquid behind hydrolysis and the commentaries on classics glycosides and glutinous rice or corn slurries;
(9). the enzyme that goes out after the mixing, temperature are raised to 75-95 ℃, and adjust pH 4.8-5 keeps 10-25min.Decolouring is sieved;
(10). change sugared molten sugaring slurry: in the various sweeteners of ratio weighing of converted products needs.Be after 2: 1 the ratio heating for dissolving in granulated sugar and water, mix again and add an amount of other the various sweeteners that need add of people and make mixing molasses.Stir, be heated to boiling, kept 5 minutes;
(11). batching, mixing: mixing molasses, animal or plant protein, flavouring agent, acid, emulsifying agent, dextrin, grease, stabilizing agent, quality improver are allocated in proportion, liquid after the allotment and the Chinese chestnut slurries that contain Oilgosaccharkdes are added an amount of mineral water or soft drink water concentration reach 1: 6-12 mixes, put into the folder pot and be heated to 85 ℃-95 ℃, time 2-5min;
(12). put into colloid mill and carry out the miniaturization correct grinding.Add NaHCO
3A little regulates the pH value to 6-7.30, centrifugal filtration, and the degassing thereafter, vacuum 6.7-7Kpa (680-700mmHg), 30 ℃-50 ℃ of temperature are sieved;
(13). by the principle that improves homogenizing effect, improve homogenization pressure-step valve and press 12.5-24.5MPa, secondary valve is pressed 40-60MPa; Improve the homogenizing temperature heating, be controlled at 60 ℃-80 ℃; Increase homogeneous number of times 2-5 time, the granularity 2-5 μ behind the homogeneous;
(14). TRANSIENT HIGH TEMPERATURE sterilization behind the homogeneous, temperature are 120 ℃-140 ℃, pressure 1-1.5MPa, time 3-10S;
(15). carrying out freeze concentration, is the Chinese chestnut slurries that contain Oilgosaccharkdes of 8.3-16.7% with concentration, and freeze concentration to concentration is 40-60% underflow liquid, or adopts counter-infiltration, ultrafiltration, nanofiltration etc.;
(16). under-60--100 ℃, carry out freezing pulverizing, feed size diameter 2mm-10mm, the granularity after the pulverizing is carried out drying bu sublimation afterwards continuously at the 200-300 order;
(17). drying bu sublimation (being the molecule drying), vacuum degree control is between 8-18Pa, heat supply also keeps temperature-29 ℃--23 ℃ or-50 ℃--60 ℃ reaches 3-6h, temperature rises to 0 ℃ of 3-6h gradually, after this temperature rises to 27 ℃ of 1-2h, final product 50 ℃-60 ℃ following heat time heating times less than 30min, make product reach the requirement of water content 5%-2%, or adopt spray-drying;
(18). ultramicro grinding makes powder fineness reach 25 μ to 2 μ more than 500 orders, makes the product that comes and precipitates seldom, produces good instant effect;
(19). packing adopts the damp proof aseptic packaging of vacuum damp-proofing;
(20). check finished product warehouse-in;
Adopt the Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains of the present invention to be white in color or milk yellow powder shape or graininess beverage, and have the natural faint scent of Chinese chestnut.
4. according to the preparation method of claim 3, the Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains of processing adds various kernels, fruit, vegetable serous fluid or the dry powder of making, fresh milk or fresh milk goods, milk powder etc.; What beans slurries or dry powder, tea powder, coffee powder, cocoa power etc. can be made into multiple local flavor and taste contains Oilgosaccharkdes Chinese chestnut function instant solid bland.
5. according to the preparation method of claim 3, the Oilgosaccharkdes Chinese chestnut function instant solid beverage that contains of processing adds nutrition fortifier, nutrition fortifier adopts vitamins, protein and amino acids, inorganic salts and microelement kind can be made into nutrition reinforced type in the beverage that adding is made and contain Oilgosaccharkdes Chinese chestnut function instant solid beverage.
6. according to the preparation method of claim 3, remove glutinous rice or corn assisting hydrolyzing and can be processed into intermediate products Chinese chestnut instant solid beverage with commentaries on classics glycosides technical process and Chinese chestnut commentaries on classics glycosides process.
7. according to the preparation method of claim 3, example feature is as follows: (1). Chinese chestnut is sorted, be about to mould decayed fruit, sick wormed fruit, flat fruit, air-dry fruit with clear water or low concentration of salt water logging fruit about 1 minute, pick up the fruit grain that floats or partly float because of density is less then, select for use and be immersed in water-bed fruit fully, clean; Oven dry: promptly carry out on dryer, dryer is supplied with 55 ℃ clean hot blast, takes time 35 minutes; Shelling is undressed, (2). get chestnut kernel 12Kg, the chestnut kernel of shelling and coat-eliminating put into contain 0.2% citric acid, in 95 ℃ the hot water 5 minutes, to kill oxidizing ferment or peroxidase, (3). the epidermis of chestnut kernel is polished, grind off Li Ren 0.09mm epidermis, carry out spray irrigation, then, drop into and protect look processing 3 hours in the colour protecting liquid, the composition of color stabilizer in the colour protecting liquid: pyrosulfurous acid hydrogen sodium 0.05%, citric acid 0.22%, sodium chloride 2% or sodium chloride 0.02%, disodium ethylene diamine tetraacetate 0.15%, citric acid 0.2%, Tea Polyphenols 0.015%, (4). will be through protecting the chestnut kernel 12kg behind the look, putting into 17.9kg after the boiling precooks in the liquid, boil 35min, the batching of precooking in the liquid is: 0.1% citric acid, 0.1% sodium ethylene diamine tetracetate, 0.03% sodium chloride, add the required suitable amount of sucrose of precooking simultaneously, pull chestnut kernel out and carry out Spray pouring flushing, chestnut kernel after boiling is with mineral water or the making beating of soft drink water 28Kg (both sum gross weight 40kg) corase grind, make its concentration of Chinese chestnut slurries and reach 33%, (5). the concentration that will make of sizing mixing reaches 33% Chinese chestnut slurries, adjust pH is 6, adding concentration is the CaC12 adjusting calcium ion of 0.009mol/L, be warmed to 90 ℃, the α-Dian Fenmeiyehua 60min of adding 0.08%, reach the liquefaction degree that needs, (6). required beta amylase and the 0.3g/kg glucose of reaction that adds 1.4ml/100g changes the glycosides enzyme, carry out saccharification and change glycosides, regulate pH value 5.5, the 55 ℃ of reaction time of heating are 2 hours.Must reach the saccharification liquid that contains oligoisomaltose-Oilgosaccharkdes that needs content, filter (7). get the 3kg sticky rice washing, 25 ℃ are soaked 3h, and bubble is to softening; Corase grind making beating fineness reaches 70 orders, makes 30% slurries and liquefies, and transfers pH value to 5.8, is warmed to 95 ℃, adds 0.09% α-Dian Fenmeiyehua 60min, reaches the liquefaction degree that needs; Adding the beta amylase of 1.4ml/100g and 0.5g/kg glucose changes the glycosides enzyme and carries out saccharification and change glycosides, transfers pH value 5.5, and temperature is 60 ℃, and the reaction time is 3h, is contained-the saccharification liquid of quantitative oligoisomaltose-Oilgosaccharkdes.Filter, (8). mix, to mix through the Chinese chestnut slurries and the glutinous rice slurries that contain isomalto-oligosaccharide-Oilgosaccharkdes saccharification liquid behind hydrolysis and the commentaries on classics glycosides, obtain including the Chinese chestnut mixed serum of the non-sugar fermentation of 10-30mg/mL, (9). enzyme goes out after the mixing, temperature is raised to 90 ℃, and adjust pH 5 keeps 20min.(10) are sieved in decolouring. change sugared molten sugaring slurry: in ratio weighing granulated sugar, maltose and the liquid glucose of converted products needs.Be after 2: 1 the ratio heating for dissolving in granulated sugar and water, mix again and add an amount of maltose of people, glucose is made mixing molasses, stir, be heated to boiling, kept 5 minutes, (11). batching, mix: mixing molasses and other are needed the dextrin of adding in addition, animal or plant protein, grease, sweetener, acid, flavouring agent, emulsifying agent, vegetable oil, stabilizing agent, quality improver is allocated in proportion, mineral water that liquid after the allotment and the Chinese chestnut slurries adding that contains Oilgosaccharkdes is an amount of or soft drink water concentration reach 1: 6 to be mixed, put into the folder pot and be heated to 85 ℃, time 3min, (12). put into colloid mill and carry out the miniaturization correct grinding.A little regulates pH value to 7.2 to add NaHCO3, the content of measuring control oligoisomaltose-Oilgosaccharkdes simultaneously reaches 15mg/mL, centrifugal filtration, thereafter the degassing, vacuum 6.7Kpa (680mmHg), 40 ℃ of temperature, sieve, (13), improve homogenization pressure one step valve and press 24MPa, secondary valve 55MPa by the principle that improves homogenizing effect; Improve the homogenizing temperature heating, be controlled at 60 ℃; Increase homogeneous number of times 3 times, granularity behind the homogeneous≤5 μ, (14). TRANSIENT HIGH TEMPERATURE sterilization behind the homogeneous, temperature is 135 ℃, pressure 1.2MPa, time 4S, (15). carry out freeze concentration, with concentration 1: 6 Chinese chestnut slurries, freeze concentration to concentration is 50% underflow liquid, (16). under-80 ℃, carry out freezing pulverizing, feed size diameter 3.5mm, granularity after the pulverizing is at 300 orders, carry out drying bu sublimation, (17) afterwards continuously. drying bu sublimation (being the molecule drying), vacuum degree control is at 20Pa, heat supply also keeps temperature-29 ℃ to reach 6h or-50 ℃ reaching 3h, temperature rises to 0 ℃ of 4h gradually, and after this temperature rises to 27 ℃ of 1h, final product 60 ℃ of following heat time heating times less than 30min, make product reach the requirement of water content 3%, (18). ultramicro grinding makes powder fineness will reach 2 μ, makes the product that comes and precipitates seldom, produces good instant effect, (19). packing adopts the damp proof aseptic packaging of vacuum damp-proofing, (20). check finished product warehouse-in.
8. according to the preparation method of claim 7, that adopts the processing of freeze concentration and freeze-drying contains Oilgosaccharkdes Chinese chestnut function instant solid beverage, it is characterized in that the proportioning of material is counted by gross mass percentage:
9. according to the preparation method of claim 7, that adopts the processing of freeze concentration and freeze-drying contains Oilgosaccharkdes Chinese chestnut function instant solid beverage, it is characterized in that the proportioning of material is counted by gross mass percentage:
10. according to the preparation method of claim 6, the proportioning of example prescription material is counted by gross mass percentage:
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