CN101720957A - Purple corn beverage and preparation method thereof - Google Patents
Purple corn beverage and preparation method thereof Download PDFInfo
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- CN101720957A CN101720957A CN200810119985A CN200810119985A CN101720957A CN 101720957 A CN101720957 A CN 101720957A CN 200810119985 A CN200810119985 A CN 200810119985A CN 200810119985 A CN200810119985 A CN 200810119985A CN 101720957 A CN101720957 A CN 101720957A
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Abstract
The invention provides a purple corn beverage and a preparation method thereof. The major raw materials of the beverage are purple corn seeds and purple corn byproducts, fruit and vegetable pulp and flavorings are added to the beverage, and the beverage is treated by enzymolysis and acylation, so that cyanidin in the raw material purple corn is effectively extracted and stably stored in the beverage, thereby obtaining a purple corn beverage with rich cyanidin and unique taste.The scheme of the invention realizes the overall utilization of the purple corn plants; the cyanidin provides the function of health care, and the fruits, vegetables and flavorings not only feature the unique mouthfeel, but also boast various nutrient contents; and thus, the purple corn beverage is a novel health care beverage.
Description
Technical field
The invention provides a kind of purple corn beverage and preparation method thereof, belong to diet product field with health-care efficacy and unique flavor.
Background technology
Corn is one of three grande culture things, Qarnet rice (Zea Mays L.) is a mutation in the maize culture kind, be meant that the seed color and luster is the general name of the corn of purple, blueness, black, also claim jet rice, have characteristics such as color and luster uniqueness, fragrant, nutritious, the good palatability of flavor.Because of the anthocyanidin of high level, Qarnet rice seed also presents unique atropurpureus, and its nutritive value also is higher than conventional corn.According to surveying and determination, contained protein, fat, crude fibre and mineral element iron, potassium, manganese, copper, the zinc of Qarnet rice all is higher than common yellow maize, 17 contained seed amino acids have 14 kinds to be higher than conventional corn, the content of trace elements of selenium is 3-8.5 times of conventional corn, also contains vitamin B1, B2, B6 and niacin, pantothenic acid, carotene, Quercetin, isoquercitin, pectin and glutathione etc. in the Qarnet rice in addition.
The health care of anthocyanidin is extensively approved and is paid close attention to, so mainly be to be absorbed at present to the wherein extraction and the related application of anthocyanidin for the development and use of Qarnet rice, for example, all disclose in the Chinese patent application 92106786.0 and 200710064006.5 about extract the method for anthocyanidin from Qarnet rice, resulting anthocyanidin generally uses as food additives (pigment).Though itself also has the unique fragrance taste Qarnet rice, but at present except being used to extract anthocyanidin, aspect the processing of Qarnet rice, mainly concentrate on the research of quick-frozen Qarnet rice, Qarnet congee, corn flour, corn fast food powder etc., in addition, about the more development approach and the outlet of Qarnet rice, also do not paid close attention to.
Do aspect the beverage at the Qarnet metric system, Chinese patent application 97116290.5, denomination of invention is " drink made from black maize cob and a processing technology thereof ", wherein having put down in writing with the made from black maize cob leaching liquor is primary raw material, in 10-20 100 ℃ water doubly, soaked 10-30 minute, obtain leaching liquor after the filtration, allocate afterwards, can, sterilization.But this invention scheme has only been used the cob part (being corncob) of corn accessory substance, and it uses 100 ℃ flooding, because natural colouring matters such as anthocyanidin wherein can be degraded inevitably to heat and unstable.
Chinese patent application 99105488.0, denomination of invention are " a kind of black corn stalk beverage and preparation method thereof ", and this invention scheme only is to adopt the stalk of jet rice, with its filtration of squeezing the juice, make after taking off flavor, allotment, sterilization.But it is to deposit 10-20 days that the flavor method of taking off of black corn stalk juice wherein is provided, and obviously is not suitable for suitability for industrialized production.Simultaneously, use therein deodorization agent is a citric acid, though can play the effect of allotment local flavor really, original bitter taste can not be removed in the beverage, and only is to cover.
On the other hand, development along with new breeding technique, the Qarnet rice plant of complete stool purple has had establishing in large scale, the straw of this plant, plant skin, filigree, anthocyanidin all is rich at bract and cob or the like position, though this case applicant has submitted the patent application of denomination of invention for " manufacture method of purple corn anthocyanin " on February 16th, 2007, application number is 200710064006.5, wherein provide to utilize and comprised straw, plant skin, filigree, bract and cob extract the method for anthocyanidin at interior Qarnet rice raw material, present these plant parts still are taken as feed more or discarded object is thrown away, and have the waste to resource.
At present, relevant is that the technology of raw material processing health drink is openly many with the corn, for example, Chinese patent application 200710032006.7, open day is on May 25th, 2008, denomination of invention is " corn beverage and preparation method thereof "; Chinese patent application 200310105190.5, open day is on November 10th, 2004, denomination of invention is " corn beverage and a processing method "; Chinese patent application 200510044205.0, open day is on February 7th, 2007, denomination of invention is " a kind of manufacture method of glutinous maize drink ".Adopt corn kernel and other raw material in addition in addition, for example aloe, pumpkin, rice etc. are raw material, make disclosing of relevant corn beverage technology through making beating with operation such as batching.These formerly disclosed corn beverages mainly are at conventional corn (comprising waxy corn or corn), promptly, though also paying close attention to the nutritional labeling of maize raw material, process keeps and the beverage taste, but because conventional corn does not contain anthocyanidin, mainly provide a kind of zein drink, it is milky white or yellow that outward appearance is generally, or embody with adding auxiliary material, do not have heat treatment or other processing influence to pigment.
Studies show that anthocyanidin has positive protective effect to health, the most potent free radical scavenger that is up to now to be found; its Green Tea Extract oxidability is ascorbic 20 times; be 50 times of vitamin E, its activity in vivo especially, other antioxidants are incomparable especially.Anthocyanidin can also strengthen body immunity except that carcinogen is had the inhibitory action, delays senility, and builds up health, and strengthens eyesight.Similar to other natural colouring matters, the less stable of anthocyanidin is faded in processing and storage easily.Therefore, by the stable existence of suitable means assurance anthocyanidin, be the processing that realizes Qarnet rice product, for example utilize Qarnet rice to process the purple corn beverage that contains anthocyanidin for raw material, effectively keep the key point of its nutritive value.
Summary of the invention
Technical problem solved by the invention has provided a kind of purple corn beverage, the primary raw material of this beverage is from Qarnet rice seed and Qarnet rice accessory substance, higher anthocyanidin content can be provided, and allotment by raw material, unique taste can be provided, when a kind of health-care drink is provided, also widened the application of Qarnet rice plant material.
The present invention also provides the preparation method of above-mentioned purple corn beverage, makes the anthocyanidin in the Qarnet rice plant effectively be extracted and be retained in the beverage by reasonable method, obtains a kind of purple corn beverage that contains anthocyanidin nutrition and special taste.
The present invention at first provides a kind of purple corn beverage, contains stable anthocyanidin in this beverage, so beverage appearance is the color of raw material itself, is the purple that makes the people joyful.Per 100 weight portion raw materials of this purple corn beverage provided by the invention are formed and are comprised:
Qarnet rice seed 5-8 part
Qarnet rice accessory substance 7-12 part
Fruit and vegetable materials 3-8 part
Spice 0.2-0.5 part
Sugar 2-5 part
Stabilizing agent 0.3-0.4 part
Acidulant 0.05-0.15 part
Water surplus
Wherein,
Described Qarnet rice accessory substance comprises at least a in bract, leaf sheath, filigree and the cob of Qarnet rice plant, and described Qarnet rice seed and Qarnet rice accessory substance are to exist with the slurries form after enzymolysis and the acyl group processing in beverage, and the consumption of enzyme preparation and acylating agent is respectively the 1.0-1.5% and the 0.5-1.0% of Qarnet rice seed and accessory substance gross weight; The amount of described fruits and vegetables slurry or inspissated juice is to be the conversion benchmark with the fruit and vegetable materials.
Purple corn beverage of the present invention not only utilizes edible (the Qarnet rice seed) of Qarnet rice plant, other are rich in the accessory substance (general designation Qarnet rice raw material) at the purple position of anthocyanidin also to have made full use of simultaneously in the Qarnet rice plant bract, leaf sheath, filigree and cob etc., and these accessory substances normally are taken as offal treatment at present.Preferably, during Qarnet rice raw material of the present invention was formed, the mass ratio of Qarnet rice seed and Qarnet rice accessory substance was 1: 1-1: 2.5.
The Qarnet rice raw material that is adopted in the purple corn beverage of the present invention has passed through enzymolysis and acyl group processing; therefore the energy stable existence was in beverage after anthocyanidin wherein was extracted; when the corn mouthfeel is provided, be beneficial to and guarantee that beverage has higher anthocyanidin content, thereby become a kind of health drink.Particularly, the enzymolysis of Qarnet rice seed and Qarnet rice accessory substance and acyl group processing are meant that described Qarnet rice raw material carries out enzymolysis in the presence of acylating agent, and described acylating agent is the aromatic acid or the aliphatic acid that can carry out acylation reaction with anthocyanin, generate the acyl group anthocyanin.
Because anthocyanidin mainly is present in the cell membrane of plant cell, so the present invention destroys cell membrane by Qarnet rice cellulose is carried out enzymolysis, and the anthocyanin that constitutes anthocyanidin can fully be discharged.The same with other natural colouring matters, common anthocyanidin less stable, responsive to factors such as pH value, illumination, temperature, metal ions.The unsettled reason of anthocyanidin is that it exists four kinds of tautomerides in the aqueous solution: coloured yellow melt salt ion AH
+, quinonyl A and colourless pseudobase B, chalcone C, have three kinds of balances conversions between them:
The acid balance:
The aquation balance:
Chain-ring balance:
Wherein aquation balance conversion is the main factor that makes anthocyanidin eclipsed, forms the conjugation pseudobase B that system is damaged that adds lustre to after the aquation.If can stop the aquation conversion, then only there is the acid balance in anthocyanidin, just can keep its color, the basic principle of anthocyanin Stability Analysis of Structures research that Here it is.It is to improve one of effective way of the anthocyanidin color stability that is gone out by enzymolysis that the present invention adopts the acyl group processing.Acyl groupization can hinder the transformation of these four kinds of chemical constitutions effectively, and when containing acyl group in the anthocyanidin molecular structure, acyl group has stoped anthocyanidin to become colourless chalcone or make it change blue quinone ketone into from the yellow melt salt hydrolysis of redness, therefore can keep color.
The aromatic acid of an energy acylation such as P-coumaric acid, caffeic acid, forulic acid, meson acid, gallic acid etc., and some aliphatic acid such as malonic acid, acetate, malic acid, butanedioic acid or oxalic acid etc. also can play a part good to stablizing of anthocyanidin.
According to purple corn beverage provided by the invention, keeping the wherein effective content while of anthocyanidin, also allocate by adding suitable fruit and vegetable materials and spice, promote the taste and the mouthfeel of beverage, not only enrich the local flavor of beverage, also increased the nutritional labeling of beverage.
Wherein, the raw material of fruits and vegetables comprises pineapple, apple, wild jujube, date, hawthorn, peach, apricot, mango, grape, red bayberry, blackcurrant, strawberry, cherry, currant fruit, cowberry, matrimony vine, pomegranate, carrot, tomato, ginger or their combination.
The selection of these fruit and vegetable materials can be determined according to concrete taste hobby.For example, when beverage was the fruit taste, described fruits and vegetables slurry or inspissated juice were the inspissated juice of pineapple juice, cider, haw juice, grape juice, black gallon juice, elderberry juice, Bilberry juice, currant fruit juice, cranberry juice, Cranberry juice, raspberry juice, strawberry juice, cherry juice, juice of my pomegranate, cranberry juice, matrimony vine juice etc. or above-mentioned fruit juice.Perhaps, when beverage was vegetable taste, described fresh fruit of vegetables slurry or inspissated juice were tomato juice, carrot juice, ginger juice etc. or its inspissated juice.
According to concrete scheme of the present invention, the content of fruits and vegetables slurry or inspissated juice can be the 25-50% of Qarnet rice raw material weight described in raw material was formed.
Spice has strong and special local flavor, add in the beverage, can increase the fragrance and the delicious degree of beverage, and the effect that improves the sweet taste threshold value arranged, and, contain compositions such as cinnamic acid in most natural flavors, also have activation stomach function and biocidal efficacies simultaneously, and the interpolation of spice also helps the extraction of anthocyanidin and stable.Preferably, described spice can be selected from one or more compound in cloves, Chinese cassia tree, lemongrass, sweet osmanthus, peppermint, sweet basil, cardamom, Radix Glycyrrhizae, galingal, thyme, Jamaica and the vanilla beans etc.
According to concrete scheme of the present invention, spice content was the 1.5-3% of Qarnet rice raw material weight during raw material was formed.
Preferably, used sugar is brown sugar in the purple corn beverage of the present invention, theory of traditional Chinese medical science is thought, the brown sugar effects such as silts, warming spleen and stomach for dispelling cold of loosing of invigorating blood circulation not only contain mineral matters such as more iron, calcium, potassium, magnesium because of brown sugar, have very high nutritive value, help acid-base balance in the human body, and inventor's experimental result shows that brown sugar also helps the lifting to beverage flavor.
According to purple corn beverage provided by the invention, wherein, described stabilizing agent comprises sodium alginate, pectin, sodium carboxymethylcellulose, xanthans, sucrose fatty ester or glycerin monostearate etc.
Purple corn beverage provided by the invention can be a liquid beverage, and wherein anthocyanidin content is 5-30mg/100g beverage (generally, solubility solidity thing wherein is 10-15 ° of Birx); Perhaps, this beverage also can be solid beverage, and wherein anthocyanidin content is the 50-300mg/100g beverage.
The preparation method of purple corn beverage provided by the invention can may further comprise the steps:
In suitable quantity of water (water gaging of partly filling a prescription), utilize enzyme preparation and acylating agent to implement enzymolysis and acidylate processing Qarnet rice accessory substance and Qarnet rice seed, and the enzyme that goes out obtains the enzymolysis slurry, and described acylating agent is the aromatic acid or the aliphatic acid that can acylation reaction take place with anthocyanin, generate the acyl group anthocyanin;
In this enzymolysis slurry, add spice, and the water of adding prescription surplus adds fruit, vegetable juice or fruits and vegetables inspissated juice after pulling an oar in 60-90 ℃ of insulation 60-90 minute, stirring boiling 10-30 minute;
Slurries filtration after the above-mentioned boiling is got juice, adds stabilizing agent, acidulant and sugar, and transferring to this slurry solubility solidity thing is 10-15 ° of Brix, pH2.8-4.4 (can carry out in case of necessity suitably concentrating);
Pressurization outgases the back in the 30-50Mpa homogeneous, the slurry high-temperature sterilization behind the homogeneous.
Be the anthocyanidin in extraction and the reservation Qarnet rice plant; the present invention utilizes enzyme preparation that anthocyanidin is discharged; utilize organic acid anthocyanidin to be carried out molecular modification simultaneously, directly obtain the anthocyanin of acyl groupization, thereby realize improving the purpose of anthocyanidin composition and color stability as acylating agent.
Enzyme preparation used in the present invention and acylating agent are as described above, promptly, during to Qarnet rice seed and Qarnet rice accessory substance enzymolysis, used enzyme preparation is the mixed enzyme of cellulase or cellulase, preferably, used enzyme preparation is the mixed enzyme of cellulase and hemicellulase, both ratios are essentially 1: 1, the pH scope that is fit to is 3.0-5.0, the suitableeest sphere of action is pH4.5-4.85, operative temperature 40-55 ℃, and optimum temperature 50-55 ℃, according to the difference of enzyme activity, enzyme concentration can be controlled at the 1-1.5% of substrate weight (Qarnet rice seed+Qarnet rice accessory substance); Described acylating agent is selected from one or more the combination in p-coumaric acid, caffeic acid, forulic acid, sinapic acid, gallic acid, malonic acid, acetate, malic acid, butanedioic acid, oxalic acid and the citric acid etc., and the consumption of acylating agent is the 0.5-1.0% (preferably 0.5-0.75%) of substrate weight (Qarnet rice seed+Qarnet rice accessory substance); Time 10-60 minute of handling of enzymolysis and acidylate.
According to concrete scheme of the present invention, it can be that their are handled after mixing together that Qarnet rice seed and Qarnet rice accessory substance enzymolysis and acidylate are handled, and also can be to implement after handling respectively to mix again, and concrete steps can comprise:
Qarnet rice accessory substance is pulverized the back mix, add water and add enzyme preparation and acylating agent enforcement enzymolysis, heat the enzyme that goes out and obtain the enzymolysis slurry with Qarnet rice seed; Perhaps,
Qarnet rice seed is added in the entry, add enzyme preparation and acylating agent and implement enzymolysis, and the heating enzyme that goes out obtains Qarnet grain of rice enzymolysis slurry; Add water after Qarnet rice accessory substance is pulverized, and add enzyme preparation and acylating agent carries out enzymolysis, extract with ethanolic solution then and obtain alcohol extract.
Promptly, for obtaining anthocyanidin, the present invention can be that Qarnet rice seed and Qarnet rice accessory substance are implemented enzymolysis jointly in the presence of acylating agent to the enzymolysis process of Qarnet rice raw material, go out and collect the enzymolysis slurry behind the enzyme, also can be to after Qarnet rice seed and the Qarnet rice accessory substance difference enzymolysis processing, enzymolysis product is mixed as raw material; Perhaps, the zymolyte to raw material extracts anthocyanidin with edible solvent (for example ethanol).Because Qarnet rice seed can also be as the raw material of other corn products after extracting, when utilizing solvent extraction process, preferably seed and accessory substance are separately handled, be beneficial to the quality of control seed like this, and Qarnet rice accessory substance raw material volume is big, be difficult for preserving, can process nearby and extract required anthocyanidin (for example be processed into concentrate or be dried to powder).So, consider that from actual production Qarnet rice seed and accessory substance can be distinguished enzymolysis, and the enzymolysis product of Qarnet rice accessory substance uses alcohol extract anthocyanidin as intermediate raw material, the zymolyte with Qarnet rice seed in subsequent technique mixes.The addition of above-mentioned enzyme preparation is meant the total amount based on Qarnet rice raw material, when adopting difference enzymolysis processing technology, the addition of enzyme preparation then to be respectively applied for two part consumption sums of two kinds of Qarnet rice raw material enzymolysis, can suitably adjust according to substrate weight by each plant demand of two parts.
According to the method for preparing purple corn beverage of the present invention, material behind the enzymolysis is warming up to 80-90 ℃ rapidly, add spice then, cloves for example, Chinese cassia tree, lemongrass, sweet osmanthus, sweet basil, peppermint, cardamom, Radix Glycyrrhizae, galingal, thyme, a kind of or compound in Jamaica and the vanilla beans etc., addition is the 1.5-3.0% of Qarnet rice raw material weight (Qarnet rice seed+Qarnet rice accessory substance), subsequently 60-90 ℃ of insulation 60-90 minute, purpose is to be beneficial to the abundant stripping of spice flavor components and the abundant extraction of anthocyanidin, thereby make beverage not only have tempting color and luster, also had unique fragrance mouthfeel.
On the other hand, natural flavor is when providing the taste effect, also because beneficiating ingredient has wherein been introduced health-care efficacy in product.For example:
Contain various active materials such as licorice polysaccharide, enoxolone, flavonoids in the Radix Glycyrrhizae, have detoxifcation, effects such as anti-inflammatory, antiallergy;
Cloves look palm fibre is purple, fragrance is strong, mainly contains materials such as Eugenol, B-carypohyllene and methyl-n-amyl ketone, gaultherolin, Humuleno, benzaldehyde, chavicol in the caryophyllus oil, effect such as have anti-inflammatory, be good for the stomach;
Chinese cassia tree: gas is aromatic strong, and it is sweet, peppery to distinguish the flavor of, and contains materials such as cinnaldehydrum, cinnamyl acetate, eugenol, cinnamic acid, Ergol, osmanthus diterpene alcohol, acetyl osmanthus diterpene alcohol.Effect such as have calmness, step-down, be good for the stomach;
Sweet osmanthus: flavor is fragrant, and is lasting, can make cake, candy, and can make wine.The effect of loosing cold broken knot, acting as expectorant is arranged.
Thyme: all is to utilize fresh or dry branches and leaves to be used in the cooking generally, or soaks Herb Tea and drink, helpful digestion, relieve the effect of alcohol, the effect of anticorrosion, diuresis.
The vanilla beans: be generally used in the cooking, can be in harmonious proportion in the raw material various local flavors and improve fragrance, have tonifying kidney and nourishing stomach, antidotal effect.
Peppermint: cool in nature and clear, it is clean to make us implication perfume (or spice).Principal component is a menthol in the peppermint, is menthones secondly,, also contain menthyl acetate, amphene, citrene, isomenthone, firpene, piperitenone, resin and a small amount of tannin, Rosmarinic acid, caffeic acid etc.
The method according to this invention, add the spice seasoning after, add fruit, vegetable juice or fruits and vegetables inspissated juice after the making beating, cross 100 mesh sieve coarse filtration after the boiling earlier, and then cross the smart filter of 500 mesh sieves.For adding fruit or vegetables, like according to individual's consumption fully.When adding fruit raw material, fruit need be cleaned, broken (peeling), the enzyme that goes out (blanching) and break into pulp after, add in the enzymolysis slurry of Qarnet rice raw material, addition is preferably the 25-50% of Qarnet rice raw material.Be to add manufactured fruits and vegetables inspissated juice more easily in the production.The Qarnet rice seed that filters out has passed through the pigment extraction, can provide it with (for example processing corn fast food powder etc.) after the drying.
Purple corn beverage provided by the invention, active ingredient that can reasonable reservation raw material, and be rich in anthocyanidin.Product color wine is red, do not contain any artificial pigment composition, owing to added spice such as Chinese cassia tree, so beverage has special flavour, mouthfeel is good; In addition owing to contain anthocyanidin isoreactivity composition in the Qarnet rice, long-term drinking can strengthen the human immunological competence, and auxiliary have effects such as alleviating asthenopia, hypotensive, reducing blood lipid, can be described as that a kind of color and luster is tempting, the Qarnet rice health drink of unique flavor, also open up new approaches simultaneously for the deep processing of Qarnet rice.
The slurry composite juice that filtration obtains further adds stabilizing agent, after acidulant and sugar (preferred brown sugar) allotment, through homogeneous (preferred secondary), sterilization, promptly become desired purple corn beverage, in the concrete operations, consider that stabilizing agent and brown sugar also need to make with extra care, preferably with stabilizing agent, acidulant and sugar add in the coarse filtration filtrate earlier, mix and implement smart filter processing again, the filtered juice that obtains is through homogeneous, technologies such as sterilization can enter packet assembler, multiple packaged form can be arranged, for example: Tetra Pak, liquid Qarnet rice such as vial or pop can composite beverage, anthocyanidin content is the 5-30mg/100g beverage; Also can spray-driedly become the more convenient Qarnet rice complex solid beverage that carries, its water content 3.0-6.0%, anthocyanidin content 50-300mg/100g beverage.
Concrete operations can for, the high-temperature sterilization condition of homogeneous disposed slurry is 110-120 ℃, 1-10 second.
When producing solid particle beverage, described preparation method comprises also the slurry spray-drying behind the high-temperature sterilization is made particle beverage that the spray-drying condition is: feed rate 30-35ml/min, EAT 220-240 ℃, sprinkler pressure 0.30-0.40Mpa.
In a word, the present invention program's enforcement has following beneficial effect:
1, realizes the integral body utilization of purple corn plant, not only utilize its edible portion, and other are rich in the purple position of anthocyanidin to have made full use of leaf sheath, cob, bract, filigree etc.Be rich in natural anthocyanidin in the beverage, can play effects such as alleviating asthenopia, removing free radical, enhancing immunity, thereby health is had facilitation.
2, multiple compositions such as cereal, fruit, vegetables are organically merged, and have unique local flavor.Except Qarnet rice, also have fruit, vegetables and natural perfume material etc., thereby give the local flavor of beverage uniqueness in the raw material, drink not boringly, enjoy endless aftertastes.
3, keep product to have stable aubergine color and luster.Be rich in the anthocyanidin that from Qarnet rice, extracts in the beverage; but it is responsive to factors such as light, heat, oxygen as natural colouring matter; in processing and storage, cause the beverage color and luster to change; through technology of the present invention to anthocyanidin molecule acyl groupization after; can reach natural colouring matter in the production of beverage and desired color stability in the shelf-life, thereby give beverage tempting color and luster.
4, in the beverage contain the multiple composition favourable to health, and be all natural.At first being rich in natural anthocyanidin in this beverage, is directly to extract from Qarnet rice, and turns into by acyl group and to be used for strengthening its stability, has antioxidation; The composition such as cinnamic acid, syringaldehyde that contains compositions such as multivitamin, cellulose in addition and have the effect that stimulates circulation.Compositions such as the anthocyanidin in the beverage, beta carotene, by increasing ciliary muscle and the microcirculatory CBF of eye, supply with the nutrition of eyes deep layer from inside to outside, safeguard amphiblestroid function, thereby reach the nutrition eyes, effectively improve eyesight, prevent the effect that eyesight descends.
Description of drawings
Fig. 1 has illustrated the present invention to prepare the process chart of an embodiment of purple corn beverage.
Fig. 2 has illustrated the present invention to prepare the process chart of another fact Example of purple corn beverage.
Specific embodiments
Further specify embodiment of the present invention and beneficial effect below in conjunction with specific embodiment, but be not used in restriction practical range of the present invention.
Embodiment 1
Composition of raw materials:
Qarnet rice seed 200 grams
Qarnet rice accessory substance 200 grams
Compound fruit 200 grams
Composite aromatic condiment 10 grams
Brown sugar 80 grams
Stabilizing agent 10 grams
Acidulant 1.5 grams
Soft drink water 2000 grams
Enzyme preparation 4 grams
Acylating agent 3 grams
The production technology of liquid Qarnet rice composite beverage:
1, Qarnet rice seed: the ripening degree of selection is good, dry seed 200 grams that no disease and pest, nothing are gone mouldy, and it is better to soak 3-4h before processing;
2, Qarnet rice accessory substance (bract, leaf sheath, cob, filigree are taken at random): select for use do not have go mouldy, disease-free dried feed 200 grams are ground into 5cm
2About size;
3, clean: Qarnet rice seed and Qarnet rice accessory substance are cleaned, remove dust and impurity, and mix;
4, enzyme is handled and acyl groupization: stir about adding soft drink water 1000 grams in the mixture of above-mentioned Qarnet rice seed and accessory substance, add complex enzyme formulation (the two mass ratio 1: 1) 4 grams that cellulase and hemicellulase are formed earlier, stir, (wherein malic acid 1 restrains to add compound acylating agent 3 grams subsequently, citric acid 2 grams), this moment, material liquid pH was 3.4, was heated to 50-55 ℃, control enzymolysis time 30min, acyl groupization simultaneously;
5, this enzymolysis acidylate material is warming up to the 80-90 ℃ of enzyme that goes out rapidly, adds surplus soft drink water (can stay and be used for the steady dissolution agent on a small quantity) again, adds composite aromatic condiment (title aromatic): cloves 2 grams, Chinese cassia tree 8 grams, continue at 60-80 ℃ of insulation 60min;
6, get fresh pineapple 100 gram, fresh apple 100 grams, cleaning, stripping and slicing, blanching are gone out and are added in the above-mentioned material after enzyme, the making beating, continue the about 10min of boiling;
7, filter: with above-mentioned slurry coarse filtration (100 eye mesh screen) at first, carry out essence filter (500 eye mesh screen) afterwards, collect filtered juice (the Qarnet rice seed in the coarse filtration filter residue separable go out to do in addition its usefulness);
8, allotment: add stabilizing agent sodium carboxymethylcellulose 10 grams in the filtered juice before above-mentioned smart filter is handled and (dissolve with low amounts of water in advance, down together), acidulant citric acid 1.5 grams, add about brown sugar 80 grams, the filtered juice of collecting after the essence filter promptly obtains elementary beverage, solubility solidity thing wherein is 10-11 ° of Brix, and pH is about 3.8;
9, the degassing: the elementary beverage after allotment is finished outgases under 0.6Mpa pressure;
10, homogeneous: the beverage after the degassing is homogeneous twice under 30-50Mpa pressure, makes the further granular of beverage, becomes composite juice;
11, high-temperature sterilization: good composite juice is heated to 120 ℃ will to allocate homogeneous, 10 seconds time, and canned with the vial or the pop can of sterilization in advance, become liquid Qarnet rice composite beverage, wherein the content of anthocyanidin is about 25mg/100g.
Above technical process can be with reference to flow chart shown in Figure 1, the beverage color and luster that obtains is a claret, mouthfeel is soft smooth, sour and sweet palatability, the fragrance of existing corn when drinking has the local flavor of apple and pineapple again, and the compound fragrance that stronger cassia bark and cloves are arranged, this beverage normal temperature was preserved 12 months, still had claret, and it is little to show that anthocyanidin content changes.
Embodiment 2
Composition of raw materials:
Qarnet rice seed 200 grams
Qarnet rice accessory substance 200 grams
Vegetable juice 100 grams
Spice 7 grams
Brown sugar 100 grams
Stabilizing agent 10 grams
Acidulant 3 grams
Soft drink water 2000 grams
Enzyme preparation 4 grams
Acylating agent 3 grams
The production technology of solid violet corn composite beverage:
1, Qarnet rice seed: the ripening degree of selection is good, dry seed 200 grams that no disease and pest, nothing are gone mouldy, and it is better to soak 3-4h before processing;
2, Qarnet rice accessory substance (bract, leaf sheath, cob, filigree etc. are selected for use at random): select for use do not have go mouldy, disease-free raw material 200 grams are ground into 5cm
2About size;
3, clean: Qarnet rice seed and Qarnet rice accessory substance are cleaned, remove dust and impurity, and mix;
4, enzyme is handled and acyl groupization: add about 1000 grams of soft drink water and stir in the mixture of above-mentioned Qarnet rice seed and accessory substance, add complex enzyme formulation 4 gram (cellulase and hemicellulases earlier, the two mass ratio 1: 1) carries out enzymolysis, add compound acylating agent 3 grams (wherein caffeic acid 1 gram, forulic acid 2 grams) simultaneously, this moment, material liquid pH was 4.0, be heated to 50-55 ℃, enzymolysis time 30min realizes acyl groupization simultaneously;
5, after enzymolysis is finished, rapidly material is warming up to 90 ℃ of enzymes that go out, adds surplus soft drink water (reserve and be used for the steady dissolution agent on a small quantity) again, add dry thyme 1 gram, rosemary, 3 grams, peppermint 3 grams continue at about 70 ℃ of insulation 60-90min;
6, carrot condensed juice 25 grams (amounting to fresh carrot 100 grams) add in the above-mentioned mixed liquor, continue to stir boiling 10min;
7, filter: with above-mentioned slurry coarse filtration (100 eye mesh screen) at first, carry out essence filter (500 eye mesh screen) afterwards, collect filtered juice (the Qarnet rice seed in the coarse filtration filter residue separable go out to do in addition its usefulness);
8, allotment: before handling, above-mentioned smart filter adds stabilizing agent sodium carboxymethylcellulose 10 grams, acidulant citric acid 3 grams and brown sugar 100 grams, the filtered juice of collecting after the essence filter promptly obtains elementary beverage, and its solubility solidity thing is 10-11 ° of Brix, and pH is 3.4;
9, the degassing: under 0.6Mpa pressure, outgas;
10, homogeneous: second homogenate under 30Mpa pressure (crossing the second homogenate machine), make the further granular of pulp, become composite juice;
11, high-temperature sterilization: good composite juice is heated to 120 ℃ of sterilizations will to allocate homogeneous, 10 seconds time;
12, spray-drying: the composite juice after sterilization is finished carries out spray-drying, feed rate is 30-35mL/min, EAT is 220-240 ℃, sprinkler pressure is 0.30-0.40MPa, obtain Qarnet rice complex solid beverage, this product water content is 3.0%-5.0%, and the content of anthocyanidin is about 250mg/100g;
Above technical process can be with reference to flow chart shown in Figure 1, the beverage particles that obtains is a royal purple, add about 10 times water-soluble separating and promptly become the claret beverage, the fragrance of existing corn when drinking, have and have carrot local flavor and light refrigerant mouthfeel, acid is refreshing good to eat, and this solid beverage shelf-life is 12 months, and anthocyanidin content does not obviously reduce after 12 months.
Embodiment 3
Composition of raw materials:
Qarnet rice seed 200 grams
Qarnet rice accessory substance 400 grams
Matrimony vine juice 200 grams
Composite aromatic condiment 18 grams
Stabilizing agent 12 grams
Acidulant 5 grams
Brown sugar 120 grams
Water 3000 grams
Enzyme preparation 6 grams
Acylating agent 5 grams
Liquid Qarnet rice composite beverage production technology:
1, the extraction of Qarnet rice accessory substance active ingredient:
Qarnet rice accessory substance (bract, leaf sheath, cob, filigree etc. are taken at random) select for use do not have go mouldy, disease-free raw material 400 grams are ground into 5cm
2About size.Earlier with the raw material soaking that crushes in the water of about 1000ml, be heated to 50-55 ℃, add complex enzyme formulation 4 grams (cellulase and hemicellulase, the two mass ratio 1: 1), add 3 simultaneously and restrain acetate and carry out acyl groupization.Behind the heat time heating time 30min, be warming up to 60 ℃, adding concentration is 80% ethanolic solution 3000ml, and lixiviate 60min (80% ethanol can make enzyme deactivation) filters with this understanding, filtrate for later use, the lixiviate 1 time under similarity condition of the ethanolic solution of using 2000ml 60% afterwards again, twice filtrate of gained after 100 eye mesh screens filter, decompression (0.09MPa, 60 ℃) to be concentrated into relative density 1.2～1.3 standby, this moment approximately the 500ml extract.Also can be about 50 grams behind the powder with the vacuum drying of said extracted liquid, can more conveniently use;
2, the ripening degree of selection is good, dry Qarnet rice seed 200 grams that no disease and pest, nothing are gone mouldy, pour into after the cleaning in the 1000 gram water, add complex enzyme formulation 2 gram (cellulase and hemicellulases, the two mass ratio 1: 1) enzymolysis adds acylating agent acetate 2 grams simultaneously, is heated to 50-55 ℃, enzymolysis time 30min realizes acyl groupization simultaneously;
3, above-mentioned Qarnet rice seed zymolyte is warming up to 90 ℃ rapidly with the enzyme that goes out, and adds about 1000 grams of surplus soft drink water again, adds dry cloves 3 grams, rosemary, 5 grams, and dried sweet-scented osmanthus 10 grams continue to be incubated 60min under 60 ℃ of conditions;
4, concentrated medlar juice (65 ° of Brix) 50 grams (amounting to new fresh fructus lycii 200 grams) add in this Qarnet grain of rice enzymolysis liquid, continue boiling 10min.
5, filter: the Qarnet rice accessory substance extract 500ml that step 1 is obtained pours into, and stir, filter then, at first coarse filtration (100 eye mesh screen) is carried out essence filter (500 eye mesh screen) afterwards, collects filtered juice (the Qarnet rice seed in the coarse filtration slag separable go out to do in addition its usefulness);
This Qarnet rice accessory substance extract also can add in step 3;
6, allotment: add sodium alginate 12 grams before the smart filter, add citric acid 5 grams and brown sugar 120 grams, obtain elementary beverage (filtered juice) after the smart filter, its solubility solidity thing is 10-11 ° of Brix, and pH is about 3.3;
7, the degassing: under 0.6Mpa pressure, outgas;
8, homogeneous: homogenizer homogeneous twice under 30Mpa pressure, make the further granular of pulp, obtain composite juice;
9, high-temperature sterilization: deployed composite juice is heated to 120 ℃ of sterilizations, 10 seconds time;
10, can: vial or pop can with sterilization in advance are canned, and this is liquid Qarnet rice composite beverage, and the content of anthocyanidin is about 25mg/100g.
Above-mentioned technical process can be with reference to flow chart shown in Figure 2, and the beverage color and luster that obtains is a claret, and the fragrance of existing corn when drinking has the fragrance of sweet osmanthus and the local flavor of the fruit of Chinese wolfberry again.This beverage shelf-life is 12 months, and anthocyanidin content does not obviously reduce after 12 months.
Claims (10)
1. purple corn beverage, per 100 weight portion raw materials of this purple corn beverage are formed and are comprised:
Qarnet rice seed 5-8 part
Qarnet rice accessory substance 7-12 part
Fruits and vegetables slurry or fruits and vegetables inspissated juice 3-8 part
Spice 0.2-0.5 part
Sugar 2-5 part
Stabilizing agent 0.3-0.4 part
Acidulant 0.05-0.15 part
Water surplus
Wherein,
Described Qarnet rice accessory substance comprises at least a in bract, leaf sheath, filigree and the cob of Qarnet rice plant, and described Qarnet rice seed and Qarnet rice accessory substance are to exist with the slurries form after enzymolysis and the acyl group processing in beverage, and the consumption of enzyme preparation and acylating agent is respectively the 1-1.5% and the 0.5-1.0% of seed corn kernel and seed corn accessory substance gross weight;
The amount of described fruits and vegetables slurry or inspissated juice is to be the conversion benchmark with the fruit and vegetable materials.
2. purple corn beverage as claimed in claim 1; wherein; the enzymolysis of Qarnet rice seed and Qarnet rice accessory substance and acyl group processing are meant that described raw material carries out enzymolysis in the presence of acylating agent, and described acylating agent is the aromatic acid or the aliphatic acid that can acylation reaction take place with anthocyanin, generate the acyl group anthocyanin.
3. purple corn beverage as claimed in claim 1, wherein, described fruit and vegetable materials comprises pineapple, apple, wild jujube, date, hawthorn, peach, apricot, mango, grape, red bayberry, blackcurrant, elder berry, strawberry, cherry, currant fruit, cowberry, matrimony vine, pomegranate, carrot, tomato, ginger or their combination; Described spice is selected from one or more compound in cloves, Chinese cassia tree, lemongrass, sweet osmanthus, sweet basil, peppermint, cardamom, Radix Glycyrrhizae, galingal, thyme, Jamaica and the vanilla beans.
4. purple corn beverage as claimed in claim 3, wherein, this beverage is the fruit taste, and described fruits and vegetables slurry or inspissated juice are pineapple juice or its inspissated juice, cider or its inspissated juice, haw juice or its inspissated juice, grape juice or its inspissated juice, black gallon juice or its inspissated juice, elderberry juice or its inspissated juice, strawberry juice or its inspissated juice, cherry juice or its inspissated juice, currant fruit juice or its inspissated juice, cranberry juice or its inspissated juice, juice of my pomegranate or its inspissated juice, cranberry juice or its inspissated juice or matrimony vine juice or its inspissated juice; Perhaps, this beverage is a vegetable taste, and described fruits and vegetables slurry or inspissated juice are tomato juice or its inspissated juice, carrot juice or its inspissated juice or ginger juice.
5. purple corn beverage as claimed in claim 1, wherein, during described raw material was formed, the content of spice was the 1.5-3% of Qarnet rice seed and Qarnet rice accessory substance total amount; The content of fruits and vegetables slurry or inspissated juice is the 25-50% of Qarnet rice seed and seed corn accessory substance total amount.
6. purple corn beverage as claimed in claim 1, this beverage are liquid beverage, and wherein anthocyanidin content is the 5-30mg/100g beverage; Perhaps, this beverage is a solid beverage, and wherein anthocyanidin content is the 50-300mg/100g beverage.
7. the preparation method of each described purple corn beverage of claim 1-6 may further comprise the steps:
In suitable quantity of water, utilize enzyme preparation and acylating agent to implement enzymolysis and acidylate processing Qarnet rice accessory substance and Qarnet rice seed, and the enzyme that goes out obtains the enzymolysis slurry, and described acylating agent is the aromatic acid or the aliphatic acid that can acylation reaction take place with anthocyanin, generate the acyl group anthocyanin;
In this enzymolysis slurry, add spice, and the water of adding prescription surplus adds fruit, vegetable juice or fruits and vegetables inspissated juice after pulling an oar in 60-90 ℃ of insulation 60-90 minute, stirring boiling 10-30 minute;
Slurries filtration after the above-mentioned boiling is got juice, adds stabilizing agent, acidulant and sugar, and the solubility solidity thing content that transfers to this slurry is 10-15 ° of Brix, pH2.8-4.4;
Pressurization outgases the back in the 30-50Mpa homogeneous, the slurry high-temperature sterilization behind the homogeneous.
8. preparation method as claimed in claim 7, wherein, used enzyme preparation is the mixed enzyme of cellulase or cellulase, and described acylating agent is selected from one or more the combination in p-coumaric acid, caffeic acid, forulic acid, sinapic acid, gallic acid, malonic acid, acetate, malic acid, butanedioic acid, oxalic acid and the citric acid; Time 10-60 minute of handling of enzymolysis and acidylate.
9. preparation method as claimed in claim 7, wherein, the high-temperature sterilization condition of homogeneous disposed slurry is 110-120 ℃, 1-10 second.
10. as claim 7 or 8 described preparation methods, wherein, Qarnet rice seed and Qarnet rice accessory substance enzymolysis and acidylate treatment step are comprised:
Qarnet rice accessory substance is pulverized the back mix, add water and add enzyme preparation and acylating agent enforcement enzymolysis, heat the enzyme that goes out and obtain the enzymolysis slurry with Qarnet rice seed; Perhaps,
Qarnet rice seed is added in the entry, add enzyme preparation and acylating agent and implement enzymolysis, and the heating enzyme that goes out obtains Qarnet rice seed enzymolysis slurry; Add water after Qarnet rice accessory substance is pulverized, and add enzyme preparation and acylating agent carries out enzymolysis, extract with ethanolic solution then and obtain alcohol extract.
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