CN101912141A - Fagopyrumta taricum compound coarse grain beverage and production method thereof - Google Patents
Fagopyrumta taricum compound coarse grain beverage and production method thereof Download PDFInfo
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Abstract
The invention discloses fagopyrumta taricum compound coarse grain beverage and a production method thereof, wherein in the beverage, fagopyrumta taricum is used as a main ingredient, coarse grains, such as corns, soybeans, peanuts, and the like are used as auxiliary materials, and other auxiliary materials are also compounded. In the preparation method of the fagopyrumta taricum compound coarse grain beverage, beany flavors and raw flavors of the soybeans and the peanuts are removed by utilizing a Chinese traditional steaming and boiling technology combined with a roasting and flavoring technology; emulsion stabilizer colloid is optimized to compound; and the prepared beverage retains nutritional ingredients in the fagopyrumta taricum, the corns, the soybeans and the peanuts, such as bioflavonoid substances, dietary fibers, protein, linoleic acid, and the like through a colloid milling and high-pressure homogeneous superfine pulverizing technology without additionally adding essences and preservatives, so that the beverage is rich in nutrition and has obvious health-care functions. The beverage has good stability, no precipitate, no delamination and long quality guarantee period. The flavors and the fragrances of the coarse grains, such as fagopyrumta taricum, the corns, the soybeans, the peanuts, and the like are perfectly combined together, thus the beverage is sweet and smooth, has comfortable and exquisite mouthfeel and is suitable for various consumer groups. The beverage is suitable for drinking at all seasons, and not only can be drunk as the beverage for complementing the moisture and quenching the thirst, but also can be used as breakfast beverage.
Description
One, technical field
The present invention relates to a kind of Fagopyrumta taricum compound coarse grain beverage, more specifically say so, the present invention relates to a kind ofly based on duck wheat, soybean, corn, peanut are auxilliary, and add the Fagopyrumta taricum compound coarse grain beverage of other food auxiliary materials preparations.Simultaneously, the preparation method who also relates to a kind of described Fagopyrumta taricum compound coarse grain beverage.
Two, technical background
Duck wheat, have another name called maize, triangle wheat etc.Originate from China, northeastward, Qinghai-Tibet Platean, Nei Mongol Plateau and state, the Liangshan Mountain, Sichuan Province extensively distributing wild duck wheat, widely plantation all over the world now.Duck wheat, because of it contains the functional component rutin that multiple other grain does not have, the effect that reduces human body blood fat and cholesterol is arranged, can reduce fragility of blood vessels, be used to prevent and treat the supplemental treatment effect of hypertension and cerebral hemorrhage, praised highly by people, all on the books in " agricultural administration book " and the Compendium of Material Medica.People to the duck wheat food development have deeply at present developed the multiple food that contains duck wheat, but the product that utilizes duck wheat, corn, soybean, peanut to mix as the development of raw materials composite protein beverage yet there are no report.
Soybean is a kind of plant protein resource of high-quality high-load, and its fat, protein, carbohydrate, coarse-fibred proportion of composing are in close proximity to meat product.The protein content of soybean is 35%～45%, and is higher 6～7 times than cereal crop.Amino acid Compositional balance and reasonable especially is rich in 8 kinds of necessary amino acid of human body.FAO's press home development soy food product is to solve the present situation of present developing country protein resource deficiency.Therefore can make beverage nutrition balanced more, comprehensive with the soybean for the raw material preparation of drinks.
Corn nourishment is abundant, the starch in its composition, cellulose, protein, fat, phosphorus, Cobastab
2In five cereals, all occupy the first with vitamin E, contained vitamin E and linoleic acid can reduce the cholesterol of human body, reduce arteriosclerotic generation, its abundant glutathione and cellulose can combine with multiple carcinogen in the human body, impel these carcinogens to excrete, thereby corn have certain anti-cancer and anti-cancer function.
Peanut is a kind of food of high nutrition, and protein 25%～36% is contained in the inside, and fat content can reach 40%, also contains abundant vitamin B2, PP, A, D, E, calcium and iron etc. in the peanut.The fat content of peanut accounts for about 30%～39% of total nutrition.But peanut is to the threat of obesity and little, if proper amount of edible can also play the effect of fat-reducing.Because it belongs to high heat, high protein, high fiber food, can increase satiety.Peanut the fatty overwhelming majority all be unrighted acid, belong to unrighted acid such as the tetraenoic acid in the peanut, have the function that reduces blood fat and serum cholesterol, can reduce cause of coronary heart disease danger.And human body can not oneself synthesize unrighted acid, must take in by diet.In addition, the folic acid that peanut is rich in, dietary fiber, arginine etc. also can play a protective role to heart.With the peanut is that raw material processing protein beverage can make beverage nutrition more comprehensively.
In order fully to open up and utilize the health care of duck wheat, people constantly develop duck wheat processing new product in recent years, begin to explore the production technology that is suitable for the duck wheat beverage.Number of patent application is the production method that the Chinese invention patent application of CN02113327.1 discloses a kind of duck wheat corn milk beverage, its main points are for being that raw material is produced duck wheat corn slurries with the duck wheat corn, through enzymatic liquefaction, saccharification, the enzyme that goes out, centrifugal, doping allotment, the high-pressure homogeneous duck wheat corn milk beverage that promptly gets.Biological enzyme digestion method starch-splitting is adopted in this invention, not only Production Time long, increased technology and equipment, also make product have enzymolysis and distinguish the flavor of, influence the product mouthfeel; Simultaneously, the raw material that is adopted is single, is duck wheat and corn only, does not contain soybean and peanut, and fat and protein content are obviously not enough by contrast, and not only the abundant degree of mouthfeel is not enough, and health care is not comprehensive yet.
Three, summary of the invention
The deficiency that the product mouthfeel is poor, nutrition is single that the objective of the invention is to avoid existing duck wheat corn beverage to exist, and the Fagopyrumta taricum compound coarse grain beverage of a kind of product comfortable taste, strong, nutrition and health care better function strong and brisk in taste is provided.
The present invention has carried out the innovation of raw material and processing technology on the basis of above patent of invention.This prescription is to sum up through scientific experiment repeatedly to obtain to form, main coarse cereals in the composition of raw materials are chosen duck wheat, because of it contains the functional component rutin that multiple other grain does not have, the effect that reduces human body blood fat and cholesterol is arranged, can reduce fragility of blood vessels, be used to prevent and treat the supplemental treatment effect of hypertension and cerebral hemorrhage, praised highly by people, all on the books in " agricultural administration book " and the Compendium of Material Medica.And corn, soybean and peanut all are rich in dietary fiber, protein, linoleic acid and multiple nutritional components, therefore with the compound health-care efficacy that demonstrates fully product of these four kinds of coarse cereals.And the fragrance of these four kinds of coarse cereals raw materials also has complementation, through test with taste its comfortable taste, very easily accepted by the consumer.Do not add essence and anticorrisive agent in batching, product is more natural, is easilier accepted by the consumer.
Simultaneously, adopted the modern food engineering, as colloid mill technology, high pressure homogenization technique and stable emulsifying technology, but the Fagopyrumta taricum compound coarse grain beverage that the makes production characteristics of precipitated and separated and long term storage not.This method is not subject to seasonal restrictions, and can produce all the year round.
In one aspect, the invention provides a kind of Fagopyrumta taricum compound coarse grain beverage, described beverage is primary raw material with the duck wheat, and corn, soybean and peanut are auxiliary material, and its weight proportion is:
Duck wheat 2%～7%, corn 0.3%～1%, soybean 0.3%～1%, peanut 0.3%～1%, white granulated sugar 4%～8%, 0.20%～0.70% mixed emulsifying stabilizer, all the other are water;
Described mixed emulsifying stabilizer by Fagopyrumta taricum compound coarse grain beverage weight, comprises sodium carboxymethylcellulose 0.08%～0.32%, xanthans 0.04%～0.16%, glycerin monostearate 0.06%～0.24%, sucrose fatty ester 0.02%～0.08%;
Above-mentioned raw materials is prepared as follows:
Be that raw material adopts after the first boiling method of defibrination to produce duck wheat magma with the duck wheat;
With the corn is that gelatinizing method was produced corn primary-pulp after auxiliary material adopted defibrination;
With soybean, peanut is that grinding method was produced its auxiliary material magma respectively after auxiliary material adopted the baking flavouring;
Produce liquid glucose with white granulated sugar;
Get mixed emulsifying stabilizer colloidal solution with sodium carboxymethylcellulose, glycerin monostearate, sucrose fatty ester and xanthans;
With prepared various virgin pulp liquids, liquid glucose, mixed emulsifying stabilizer colloidal solution mixing preparation in proportion, stir, handle through glue mill, high-pressure homogeneous operation again, be the Fagopyrumta taricum compound coarse grain beverage of producing.
On the other hand, the invention provides a kind of preparation method of Fagopyrumta taricum compound coarse grain beverage, this method comprises the step of following order:
(1) produce duck wheat, corn, soybean and peanut virgin pulp liquid:
Raw material duck wheat, corn, soybean and peanut are carried out removal of impurities respectively handle, clod that must be wherein, mildew and rot, insect pest, whole the picking out of sprouting;
Then duck wheat is sloughed the duck wheat shell, clean up with drinking water, drop into jacketed pan, the drinking water that adds 3～5 weight portions, be heated to 85～95 ℃, insulation 10～30min, the temperature with 10 weight portions after the boiling is 85～100 ℃ of drinking water defibrinations, defibrination fineness 120～160 orders, standby after 80～160 orders filter;
With 60～80 ℃ drinking water immersion 80～120mins of corn with 10 weight portions, eluriating totally after the swelling, is that 85～100 ℃ of drinking water carry out defibrination with the temperature of 10 weight portions, defibrination fineness 100～160 orders, insulation gelatinization 10～30min under 85～100 ℃ of temperature, it is standby that 80～160 orders filter the back;
In 150～200 ℃ of baking 10～30min, with 45～55 ℃ of drinking water immersion 60～120min of 8～10 weight portions, the temperature with 10 weight portions after the swelling is 85～100 ℃ of drinking water defibrinations with soybean, and it is standby that 100～160 orders filter the back;
Peanut in 150～250 ℃ of baking 10～30min, is soaked 60～120min with the peeling machine back of peeling with the drinking water of 10 weight portions, and the temperature with 10 weight portions after the swelling is 85～100 ℃ of drinking water defibrinations, and is standby after the filtration of 100～160 orders;
(2) produce liquid glucose:
White granulated sugar is dropped into molten sugar bowl, is that 85～100 ℃ drinking water fully dissolves with the temperature of 3～5 weight portions, and it is standby that 100～200 orders filter the back;
(3) produce mixed emulsifying stabilizer colloidal solution:
Sodium carboxymethylcellulose, glycerin monostearate, sucrose fatty ester and xanthans are pressed the proportioning weighing, drop into the high speed shear jar, with the temperature of 50～150 weight portions is that 85～100 ℃ drinking water is sheared dissolving 10～20min, standby after 100～200 orders filter;
(4) high-pressure homogeneous:
Various virgin pulp liquids, liquid glucose and mixed emulsifying stabilizer colloidal solution that above-mentioned steps (1)～(3) are made mix in proportion, add the allotment of water constant volume, grind through colloid mill glue, homogeneous in pressure 20～35MPa, 60～75 ℃ of high pressure homogenizers of temperature obtains Fagopyrumta taricum compound coarse grain beverage then.
In addition, with the canned sale of Fagopyrumta taricum compound coarse grain beverage suitability for industrialized production of the present invention the time, also further comprise steps such as tinning sterilization.Preferably, sterilization 15～25min under 123 ± 2 ℃ of conditions.
Emulsifying agent is the surfactant that connects water and oil phase, and the power of its hydrophilic and oleophilic represents that with hydrophilic lipophilic balance (HLB) HLB is healed big hydrophily more by force, and vice versa.A kind of desirable emulsifying agent should all have stronger affinity with water and oil phase.Depend merely on a kind of emulsifying agent and be difficult to reach perfect condition, when practical application, often will cry composite use little the using of HLB value again, to be better than single emulsifying effectiveness with the big emulsifier of HLB value.The present invention has chosen glycerin monostearate and sucrose fatty ester is composite to improve its emulsifying capacity, glycerin monostearate HLB value is 2.8～3.5, sucrose fatty ester HLB value is 11～15, therefore these two kinds composite be that hydrophily or lipophile are all stronger, the emulsifying agent compatibility that scientific experiment the present invention by repeatedly obtains is better than the composite effect of a variety of emulsifying agents to stablizing effect the best of this duck wheat composite beverage.Selection of stabilizers also is a distinctive feature of the present invention, chosen sodium carboxymethylcellulose and xanthans is composite, and do not choose the seaweeds extract, reason is that sodium carboxymethylcellulose and xanthans promptly are dissolvable in water water at normal temperatures, by the colloid mill better effects if, the thickening power of sodium carboxymethylcellulose and xanthans also has surplus mutually effect, and synergy is arranged, and seaweeds extract such as agar, algin etc. need heating for dissolving, use inconvenience.
Foodstuff beverage manufacture craft difficulty is bigger, and main cause is that the precipitated and separated phenomenon easily takes place, and is difficult to keep original local flavor after the processing processing, and mouthfeel is uncomfortable.The present inventor is by long-term a large amount of research practice, and having succeeded in developing with duck wheat, corn, soybean and peanut is primary raw material, keeps original local flavor and nutritious duck wheat composite beverage.
With after soybean and the peanut raw material cleaning, adopt to bake aromatizing process in the step (1), defibrination filters then.A lot of vegetable protein beverages do not take to toast this technology of flavouring, but take boiling, vacuum outgas and interpolation essence to remove living flavor, beany flavor and Titian, and we adopt the baking flavouring and do not add essence, fully pure natural.Simultaneously, avoided vacuum outgas to go the deficiency of raw meat, because of vacuum outgas natural flavor raw material when taking off raw meat has also removed.
Levigate, the back high pressure homogenizer homogeneous of the first colloid mill of employing preferably adopts the two-stage homogeneous in the described step (4), and the one-level homogenization pressure is that 20～22MPa, double-stage homogenization pressure are 30～35MPa.
The present invention adopts colloid mill and homogenizer that raw material and raw slurry are carried out ultramicro grinding, rather than employing solvent extraction technology, its purpose mainly contains two and selects: the one, and make all health-care components in the coarse cereals raw material all enter in the beverage by ultramicro grinding, active ingredient can not be dissolved in the deficiency in the solvent fully when having avoided solvent extraction, is not dissolved in the water such as the Flavonoid substances that has; The 2nd, ultramicro grinding can make feed particles more small, and fiber, fat and protein microbeads are more tiny, more abundant with water and milkization, and emulsion stabilizing effect is better, and the beverage of preparation is finer and smoother, and mouthfeel is more moist soft and smooth, no scraper ring and precipitation.
The present inventor has succeeded in developing the duck wheat coarse grain composite drink by long-term a large amount of research practice, compares with existing duck wheat beverage, has following relatively more outstanding advantage and good effect:
(1) be base-material with duck wheat, soybean, corn, peanut slurries, wherein the flavones content of duck wheat is higher, composite with the peanut and the soybean of the corn of high dietary-fiber and high protein and high linoleic acid content, nutrition general equilibrium more is abundant, product is suitable for four seasons, and it is better to drink effect after freezing in summer.
(2) selected stabilizing agent among the present invention need not heating with regard to solubilized, has reduced cost and operation.Wherein the ratio of emulsion stabilizer has good stability to beverage emulsifying of the present invention through a large amount of testing and verifications.
(3) adopt traditional boiling and baking aromatizing process, do not adopt enzymolysis and other hydrolysis process, farthest kept the nutritional labeling of duck wheat, soybean, corn, peanut, reduced technology and equipment, shortened Production Time, no enzymolysis is distinguished the flavor of; And soybean, peanut are through overbaking, and fragrance is outstanding, more eutrophy.
(4) adopt glue mill and high-pressure homogeneous machine technology, make the more refinement of solid particle in the beverage, granularity can reach 60～120 μ m, has solved the layering and precipitating problem, and the product delicate mouthfeel is smooth, is easy to digest and assimilate.
Duck wheat corn milk beverage of the present invention, because its duck wheat perfume (or spice), soy flavor, corn fragrance, peanut fragrance and flavour can be complementary, thereby mouthfeel is more comfortable, being fit to the few all kinds of consumer groups of the aged,middle aged person and young man drinks, therefore have market prospects preferably, develop a new field for the utilization of duck wheat, soybean, corn, peanut resource, improved the added value of duck wheat, soybean, corn, peanut.
The specific embodiment
Can further be well understood to the present invention by specific embodiments of the invention given below, but they not limitation of the invention.Except as otherwise noted, the percentage that is adopted among the present invention is percetage by weight.
Embodiment 1
A kind of Fagopyrumta taricum compound coarse grain beverage comprises following raw materials by weight percent:
Duck wheat 4%, corn 0.5%, soybean 0.5%, peanut 0.5%, white granulated sugar 6%, sodium carboxymethylcellulose 0.12%, xanthans 0.06%, glycerin monostearate 0.09%, sucrose fatty ester 0.03%, all the other are water;
Prepare the 100L Fagopyrumta taricum compound coarse grain beverage, concrete grammar is as follows:
Raw material duck wheat, corn, soybean and peanut are carried out removal of impurities respectively handle, clod that must be wherein, mildew and rot, insect pest, whole the picking out of sprouting;
With buckwheat earnestly is primary raw material, slough the duck wheat shell, take by weighing 4kg, clean up with drinking water, drop into jacketed pan, add the 20kg drinking water, be heated to 90 ℃, insulation 10～30min, be 95 ℃ of drinking water defibrinations with the 20kg temperature after the boiling, defibrination fineness 120 orders remove by filter thick slag through 160 orders, and it is standby that the slurries that obtain are inserted temporary jar;
Take by weighing the 0.5kg corn, 60～80 ℃ of drinking water of 5kg soak 100min, eluriate clean after the swelling, with the 5kg temperature is that 95 ℃ of drinking water carry out defibrination, defibrination fineness 120 orders, insulation gelatinization 25min under 95 ℃ of temperature, 160 orders remove by filter thick slag, and it is standby that the slurries that obtain are inserted temporary jar;
Take by weighing 0.5kg soybean and 0.5kg peanut respectively, soybean in 160 ℃ of baking 20min, is soaked 80min with 50 ℃ of drinking water of 5kg, the temperature with 5kg after the swelling is 95 ℃ of drinking water defibrinations, and it is standby that 120 orders filter the back; Peanut in 150 ℃ of baking 20min, is soaked 80min with the peeling machine back of peeling with the drinking water of 5kg, and the temperature with 5kg after the swelling is 95 ℃ of drinking water defibrinations, and 120 orders are standby after filtering;
The 6kg white granulated sugar is dropped into molten sugar bowl, is that 95 ℃ drinking water fully dissolves with the temperature of 30kg, and it is standby that 120 orders filter the back;
Take by weighing 0.12kg sodium carboxymethylcellulose, 0.09kg glycerin monostearate, 0.03kg sucrose fatty ester, 0.06kg xanthans respectively, drop into the high speed shear jar, with the temperature of 30kg is that 85 ℃ drinking water is sheared dissolving 15min, standby after 120 orders filter;
The above various slurries that prepare are sent in the blending vat with drinking water to the 100L constant volume, stirred, the glue mill is 2 times again, is 65 ℃ with high pressure homogenizer in temperature then, one-level homogenization pressure 22MPa, and homogeneous is 2 times under the double-stage homogenization pressure 32MPa condition.
The product that homogeneous is good pack into seal in the pop can after, in temperature is sterilization 18min under 121 ℃ of conditions, can kill harmful bacterium, makes every index of beverage reach state specified standards, be cooled to normal temperature then in cold water, promptly making can be at the Fagopyrumta taricum compound coarse grain beverage of market sale.
Embodiment 2
A kind of Fagopyrumta taricum compound coarse grain beverage comprises following raw materials by weight percent:
Duck wheat 3%, corn 1%, soybean 0.8%, peanut 1%, white granulated sugar 5%, sodium carboxymethylcellulose 0.24%, xanthans 0.12%, glycerin monostearate 0.18%, sucrose fatty ester 0.06%, all the other are water;
Prepare the 100L Fagopyrumta taricum compound coarse grain beverage, concrete grammar is as follows.
Raw material duck wheat, corn, soybean and peanut are carried out removal of impurities respectively handle, clod that must be wherein, mildew and rot, insect pest, whole the picking out of sprouting;
With buckwheat earnestly is primary raw material, slough the duck wheat shell, take by weighing 3kg, clean up with drinking water, drop into jacketed pan, add the 15kg drinking water, be heated to 95 ℃, insulation 30min, be 100 ℃ of drinking water defibrinations with the 20kg temperature after the boiling, defibrination fineness 100 orders remove by filter thick slag through 160 orders, and it is standby that the slurries that obtain are inserted temporary jar;
Take by weighing the 1kg corn, 70 ℃ of drinking water of 10kg soak 100min, eluriate clean after the swelling, with the 10kg temperature is that 85 ℃ of drinking water carry out defibrination, defibrination fineness 100 orders, and 20min is stuck with paste in insulation under 98 ℃ of temperature, 120 orders remove by filter thick slag, and it is standby that the slurries that obtain are inserted temporary jar;
Take by weighing 0.8kg soybean and 1kg peanut respectively, soybean in 150 ℃ of baking 20min, is soaked 80min with 50 ℃ of drinking water of 8kg, the temperature with 8kg after the swelling is 90 ℃ of drinking water defibrinations, and it is standby that 120 orders filter the back; Peanut in 200 ℃ of baking 20min, is soaked 100min with the peeling machine back of peeling with the drinking water of 10kg, and the temperature with 10kg after the swelling is 95 ℃ of drinking water defibrinations, and 160 orders are standby after filtering;
The 5kg white granulated sugar is dropped into molten sugar bowl, is that 95 ℃ drinking water fully dissolves with the temperature of 25kg, and it is standby that 120 orders filter the back;
Take by weighing 0.24kg sodium carboxymethylcellulose, 0.18kg glycerin monostearate, 0.06kg sucrose fatty ester, 0.12kg xanthans respectively, drop into the high speed shear jar, with the temperature of 30kg is that 90 ℃ drinking water is sheared dissolving 15min, standby after 120 orders filter;
The above various slurries that prepare are sent in the blending vat with drinking water to the 100L constant volume, stirred, the glue mill is 2 times again, is 65 ℃ with high pressure homogenizer in temperature then, one-level homogenization pressure 22MPa, and homogeneous is 2 times under the double-stage homogenization pressure 32MPa condition.
The product that homogeneous is good pack into seal in the pop can after, in temperature is sterilization 18min under 121 ℃ of conditions, can kill harmful bacterium, makes every index of beverage reach state specified standards, be cooled to normal temperature then in cold water, promptly making can be at the Fagopyrumta taricum compound coarse grain beverage of market sale.
Claims (4)
1. a Fagopyrumta taricum compound coarse grain beverage is characterized in that, described beverage is primary raw material with the duck wheat, and corn, soybean and peanut are auxiliary material, and its weight proportion is:
Duck wheat 2%～7%, corn 0.3%～1%, soybean 0.3%～1%, peanut 0.3%～1%, white granulated sugar 4%～8%, 0.20%～0.70% mixed emulsifying stabilizer, all the other are water;
Described mixed emulsifying stabilizer by Fagopyrumta taricum compound coarse grain beverage weight, comprises sodium carboxymethylcellulose 0.08%～0.32%, xanthans 0.04%～0.16%, glycerin monostearate 0.06%～0.24%, sucrose fatty ester 0.02%～0.08%;
Above-mentioned raw materials is prepared as follows:
With the duck wheat is that grinding method was produced duck wheat magma after raw material adopted first boiling;
With the corn is that gelatinizing method was produced corn primary-pulp after auxiliary material adopted defibrination;
With soybean, peanut is that grinding method was produced its auxiliary material magma respectively after auxiliary material adopted the baking flavouring;
Produce liquid glucose with white granulated sugar;
Get mixed emulsifying stabilizer colloidal solution with sodium carboxymethylcellulose, glycerin monostearate, sucrose fatty ester and xanthans;
With prepared various virgin pulp liquids, liquid glucose, mixed emulsifying stabilizer colloidal solution mixing preparation in proportion, stir, handle through glue mill, high-pressure homogeneous operation again, be the Fagopyrumta taricum compound coarse grain beverage of producing.
2. the preparation method of a Fagopyrumta taricum compound coarse grain beverage is characterized in that, this method comprises the step of following order:
(1) produce duck wheat, corn, soybean and peanut virgin pulp liquid:
Raw material duck wheat, corn, soybean and peanut are carried out removal of impurities respectively handle, clod that must be wherein, mildew and rot, insect pest, whole the picking out of sprouting;
Then duck wheat is sloughed the duck wheat shell, clean up with drinking water, drop into jacketed pan, the drinking water that adds 3～5 weight portions, be heated to 85～95 ℃, insulation 10～30min, the temperature with 5 weight portions after the boiling is 85～100 ℃ of drinking water defibrinations, defibrination fineness 120～160 orders, standby after 80～160 orders filter;
With 60～80 ℃ drinking water immersion 80～120mins of corn with 10 weight portions, eluriating totally after the swelling, is that 85～100 ℃ of drinking water carry out defibrination with the temperature of 10 weight portions, defibrination fineness 100～160 orders, insulation gelatinization 10～30min under 85～100 ℃ of temperature, it is standby that 80～160 orders filter the back;
In 150～200 ℃ of baking 10～30min, with 45～55 ℃ of drinking water immersion 60～120min of 8～10 weight portions, the temperature with 10 weight portions after the swelling is 85～100 ℃ of drinking water defibrinations with soybean, and it is standby that 100～160 orders filter the back;
Peanut in 150～250 ℃ of baking 10～30min, is soaked 60～120min with the peeling machine back of peeling with the drinking water of 10 weight portions, and the temperature with 10 weight portions after the swelling is 85～100 ℃ of drinking water defibrinations, and is standby after the filtration of 100～160 orders;
(2) produce liquid glucose:
White granulated sugar is dropped into molten sugar bowl, is that 85～100 ℃ drinking water fully dissolves with the temperature of 3～5 weight portions, and it is standby that 100～200 orders filter the back;
(3) produce mixed emulsifying stabilizer colloidal solution:
Sodium carboxymethylcellulose, glycerin monostearate, sucrose fatty ester and xanthans are pressed the proportioning weighing, drop into the high speed shear jar, with the temperature of 50～150 weight portions is that 85～100 ℃ drinking water is sheared dissolving 10～20min, standby after 100～200 orders filter;
(4) high-pressure homogeneous:
Various virgin pulp liquids, liquid glucose and mixed emulsifying stabilizer colloidal solution that above-mentioned steps (1)～(3) are made mix in proportion, add the allotment of water constant volume, grind through colloid mill glue, homogeneous in pressure 20～35MPa, 60～75 ℃ of high pressure homogenizers of temperature obtains Fagopyrumta taricum compound coarse grain beverage then.
3. the preparation method of Fagopyrumta taricum compound coarse grain beverage according to claim 2 is characterized in that, adopts the two-stage homogeneous in the step (4), and the one-level homogenization pressure is that 20～22MPa, double-stage homogenization pressure are 30～35MPa.
4. the preparation method of Fagopyrumta taricum compound coarse grain beverage according to claim 2 further comprises the beverage tinning with step (4) gained, and at 123 ± 2 ℃ of following sterilization 15～25min.
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| CN103494279A (en) * | 2013-09-09 | 2014-01-08 | 北京民润康食品技术开发有限公司 | Clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
| CN104738781A (en) * | 2015-04-21 | 2015-07-01 | 浙江小二黑食品有限公司 | Novel black corn bitter herb beverage preparation method and product thereof |
| CN105166761A (en) * | 2015-10-20 | 2015-12-23 | 江南大学 | Processing preparation method for soft canning instant nutritional jujube paste and jujube paste |
| CN105211305A (en) * | 2014-06-30 | 2016-01-06 | 河南省淼雨饮品股份有限公司 | A kind of auxiliary antilipemic five-grain soymilk health drink and preparation method thereof |
| CN105410538A (en) * | 2015-11-24 | 2016-03-23 | 柳超 | Lipid-lowering cereal beverage and preparation method of the lipid-lowering cereal beverage |
| CN105795281A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat beverage and preparation method thereof |
| CN106722061A (en) * | 2016-11-17 | 2017-05-31 | 浙江工商大学 | A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology |
| CN109566943A (en) * | 2019-01-15 | 2019-04-05 | 黑龙江八农垦大学 | A kind of the semisolid coarse grain composite drink and processing method edible suitable for women population |
| CN111329022A (en) * | 2020-02-28 | 2020-06-26 | 西昌市正中食品有限公司 | Instant tartary buckwheat nutrition powder |
| CN113679007A (en) * | 2021-09-01 | 2021-11-23 | 中国农业大学 | Millet and millet composite coarse cereal beverage and preparation method thereof |
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| CN102113566A (en) * | 2011-01-27 | 2011-07-06 | 云南大理洱宝实业有限公司 | Buckwheat walnut milk and preparation method thereof |
| CN102178313A (en) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | Bitter buckwheat nutritious healthy beverage |
| CN102178313B (en) * | 2011-03-29 | 2013-01-30 | 山西悦卜林创业投资有限公司 | Bitter buckwheat nutritious healthy beverage |
| CN102948904A (en) * | 2011-08-25 | 2013-03-06 | 河北农业大学 | Production technology of high-calcium tartary buckwheat flavone instant beverage |
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| CN103040061A (en) * | 2012-12-13 | 2013-04-17 | 中国食品发酵工业研究院 | Production method of buckwheat beverage added with corn oligopeptide |
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| CN103494279A (en) * | 2013-09-09 | 2014-01-08 | 北京民润康食品技术开发有限公司 | Clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
| CN103494279B (en) * | 2013-09-09 | 2015-11-18 | 北京民润康食品技术开发有限公司 | A kind of clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
| CN105211305A (en) * | 2014-06-30 | 2016-01-06 | 河南省淼雨饮品股份有限公司 | A kind of auxiliary antilipemic five-grain soymilk health drink and preparation method thereof |
| CN105795281A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat beverage and preparation method thereof |
| CN104738781A (en) * | 2015-04-21 | 2015-07-01 | 浙江小二黑食品有限公司 | Novel black corn bitter herb beverage preparation method and product thereof |
| CN105166761A (en) * | 2015-10-20 | 2015-12-23 | 江南大学 | Processing preparation method for soft canning instant nutritional jujube paste and jujube paste |
| CN105166761B (en) * | 2015-10-20 | 2019-04-05 | 江南大学 | A kind of processing method and jujube paste of soft canned instant nutrient jujube paste |
| CN105410538A (en) * | 2015-11-24 | 2016-03-23 | 柳超 | Lipid-lowering cereal beverage and preparation method of the lipid-lowering cereal beverage |
| CN106722061A (en) * | 2016-11-17 | 2017-05-31 | 浙江工商大学 | A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology |
| CN109566943A (en) * | 2019-01-15 | 2019-04-05 | 黑龙江八农垦大学 | A kind of the semisolid coarse grain composite drink and processing method edible suitable for women population |
| CN111329022A (en) * | 2020-02-28 | 2020-06-26 | 西昌市正中食品有限公司 | Instant tartary buckwheat nutrition powder |
| CN113679007A (en) * | 2021-09-01 | 2021-11-23 | 中国农业大学 | Millet and millet composite coarse cereal beverage and preparation method thereof |
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