CN102302213B - Red bean and grain pulp drink and preparation method thereof - Google Patents
Red bean and grain pulp drink and preparation method thereof Download PDFInfo
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- CN102302213B CN102302213B CN201110249869.6A CN201110249869A CN102302213B CN 102302213 B CN102302213 B CN 102302213B CN 201110249869 A CN201110249869 A CN 201110249869A CN 102302213 B CN102302213 B CN 102302213B
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Abstract
The invention discloses a red bean and grain pulp drink and a preparation method thereof. The drink consists of grain pulp and oat in a weight ratio of 9:1, wherein the grain pulp comprises the following components in percentage by weight: 0.5 to 2 percent of roasted peanut, 0.5 to 2 percent of polished round-grained rice, 0.5 to 2 percent of purple rice, 0.5 to 3 parts of red bean, 6 to 8 percent of white granulated sugar and the balance of water. The red bean and grain pulp drink is prepared by the following steps of: grinding and cooking to form the grain pulp, adding treated oat into the grain pulp, and bagging. The red bean and grain pulp drink is formed by the following steps of grinding the polished round-grained rice, the purple rice, roasted peanuts and red beans and cooking to obtain the grain pulp with moderate viscosity and adding the granular oat, contains amino acids which are rich in the polished round-grained rice and the red beans and are essential to human bodies, and also has the characteristics of various nutrient components such as calcium, phosphorus, iron, B vitamins and the like and the nutrition characteristics of the oat and the peanuts; and the drink has soft and smooth mouthfeel and rich nutrition.
Description
Technical field
The invention relates to a kind of food and drink processing technique field, refer to especially a kind of red bean paddy liquid drink and preparation method thereof.
Background technology
The every hectogram of red bean contains protein 20.7 grams, fat 0.5 gram, carbohydrate 58 grams, crude fibre 4.9 grams, 67 milligrams of calcium, 305 milligrams in phosphorus, 5.2 milligrams of iron, 0.31 milligram of thiamine, 0.11 milligram in riboflavin, has the Li Shui kind that disappears, the effect of detoxify and drain pus, it is edible to be fit to oedema and obese people.
The elements such as the phosphorus in the oat, iron, calcium, B family vitamin, niacin, folic acid, pantothenic acid are all abundanter, vitamin E particularly, in per 100 gram oatmeals up to 15 milligrams.Also contain in addition the saponin (main component of ginseng) that all lacks in the cereal grain in the oatmeal.The amino acid ratio of components of protein is more comprehensive, and all ranking first of 8 seed amino acid content of needed by human especially contains lysine up to 0.68 gram.Therefore oat has and is of high nutritive value, value medical health care height, food therapy value advantages of higher, also has a beauty functions, such as skin-moisturizing, skin, whitening spot-removing, crease-resistant anti-oxidant etc.
Peanut is in the world one of most important oil crops and plant protein resource, it is rich in protein, unrighted acid, mineral matter, vitamin (comprising vitamin B1, B2, E etc.), lecithin and cephalin, is the natural quality raw materials of exploitation nutrition, health food.
Summary of the invention
The purpose of this invention is to provide a kind ofly be of high nutritive value, red bean paddy liquid drink that mouthfeel is good and preparation method thereof.By polished rice, purple rice, roasted peanut, the boiling of red bean defibrination being made the moderate paddy slurry of thickness, the red bean paddy liquid drink that adds the oat formation of particle, combine polished rice, red bean is rich in essential amino acid, the nutritional characteristic that also contains the characteristics of the multiple nutritional components such as calcium, phosphorus, iron and B family vitamin and oat, peanut, the drink smooth mouth feel, nutritious.
For achieving the above object, solution of the present invention is:
A kind of red bean paddy liquid drink is that the paddy slurry of 9:1 forms with oat by weight ratio; And paddy slurry composition and percentage by weight are: roasted peanut 0.5-2, and polished rice 0.5-2, purple rice 0.5-2, red bean 0.5-3, white granulated sugar 6-8, surplus is water.
The mass percent that also adds malt extract powder in the described paddy slurry is that the mass percent of 3.5-5, peanut spices is 0.002-0.005.
The mass percent that further adds xanthans in the described paddy slurry is that the mass percent of 0.005-0.08, sucrose ester is 0.02-0.08.
Described concrete steps are as follows:
Paddy slurry is made: add water according to dosage with the roasted peanut of required dosage after first polished rice and purple rice being cleaned, soak, draining and carry out defibrination; Red bean cleans, mixes with the corase grind slurry after the boiling carry out twice of colloid mill again boiling form paddy and starch; Starch with paddy after the white granulated sugar of required dosage is water-soluble and mix well;
Oat is made: with oat clean, the operations such as boiling, filtration, cooling;
Pouch step: the oat handled well packed into first according to required dosage in the filling tank wait to pack, add again the paddy slurry, wash afterwards sack, capping, collection bag, high temperature sterilization be by the still of coming in and going out, bleed, packing.
Polished rice during described paddy slurry is made need soak 3-5h, and the time of draining is no more than 30min.
Red bean during described paddy slurry is made needs boiling 40-45min.
The preparation method of described red bean paddy liquid drink be white granulated sugar, oatmeal, wheat flour, cereal premixed powder, peanut spices, xanthans and sucrose ester is water-soluble in changing the sugar bucket after, filter with 60 order screen packs, namely get deployed liquid glucose.
Defibrination was to add after 5-10 water doubly roughly grinds into colloid joining measured polished rice, purple rice, roasted peanut first during described paddy slurry was made, red bean after the adding boiling carries out defibrination twice to colloid again, under 85-100 ℃, stir boiling 1-3min with jacketed pan, add deployed liquid glucose, filtered by 50 order screen packs.
Juice after will filtering during described paddy slurry is made is poured into first and is carried out the juice buffering in the buffer barrel, pours in the boiling tank again and is starched by steam pipe type hot digestion to gluey paddy, enters at last gravity tank;
92 ± 3 ℃ of described tubular type heating-up temperatures;
Described gravity tank temperature is 83 ± 3 ℃.
Treat that pack and lid need carry out coding before pack.
Filling tank central temperature is 65 ± 8 ℃, washes 60-80 ℃ of sack coolant-temperature gage.
High temperature sterilization is to adopt showering in the described pouch step, carries out the sterilization of 20-25min under 122 ℃ temperature conditions.
Clean 2-3min in the described oat manufacturing process, boiling 30-35min wants in time usually warm water cooling after the filtration.
Remarkable advantage of the present invention is: the present invention is by polished rice, purple rice, roasted peanut, the boiling of red bean defibrination being made the moderate paddy slurry of thickness, the red bean paddy liquid drink that adds the oat formation of particle, combine polished rice, red bean is rich in essential amino acid, the nutritional characteristic that also contains the characteristics of the multiple nutritional components such as calcium, phosphorus, iron and B family vitamin and oat, peanut, the drink smooth mouth feel, nutritious.
The specific embodiment
Embodiment 1
A kind of red bean paddy liquid drink is that the paddy slurry of 9:1 forms with oat by weight ratio; And paddy slurry composition and percentage by weight are: roasted peanut 1.5, and polished rice 1.0, purple rice 0.5, red bean 1.5, white granulated sugar 8.0, surplus is water.
The mass percent that also adds malt extract powder in the described paddy slurry is 3.5, the mass percent of peanut spices is 0.002.
The mass percent that further adds xanthans in the described paddy slurry is 0.015, the mass percent of sucrose ester is 0.02.
Described concrete steps are as follows:
Paddy slurry is made: add water according to dosage with the roasted peanut of required dosage after first polished rice and purple rice being cleaned, soak, draining and carry out defibrination; Red bean cleans, mixes with the corase grind slurry after the boiling carry out twice of colloid mill again boiling form paddy and starch; Starch with paddy after the white granulated sugar of required dosage is water-soluble and mix well;
Oat is made: with oat clean, the operations such as boiling, filtration, cooling;
Pouch step: the oat handled well packed into first according to required dosage in the filling tank wait to pack, add again the paddy slurry, wash afterwards sack, capping, collection bag, high temperature sterilization be by the still of coming in and going out, bleed, packing.
Polished rice during described paddy slurry is made need soak 3h, and the time of draining is no more than 30min.
Red bean during described paddy slurry is made needs boiling 40min.
The preparation method of described red bean paddy liquid drink be white granulated sugar, oatmeal, wheat flour, cereal premixed powder, peanut spices, xanthans and sucrose ester is water-soluble in changing the sugar bucket after, filter with 60 order screen packs, namely get deployed liquid glucose.
Defibrination was to add joining measured polished rice, purple rice, roasted peanut first after 10 times water roughly grinds into colloid during described paddy slurry was made, red bean after the adding boiling carries out defibrination twice to colloid again, under 90 ℃, stir boiling 1min with jacketed pan, add deployed liquid glucose, filtered by 50 order screen packs.
Juice after will filtering during described paddy slurry is made is poured into first and is carried out the juice buffering in the buffer barrel, pours in the boiling tank again and is starched by steam pipe type hot digestion to gluey paddy, enters at last gravity tank;
92 ℃ of described tubular type heating-up temperatures;
Described gravity tank temperature is 83 ℃.
Treat that pack and lid need carry out coding before pack.
Filling tank central temperature is 65 ℃, washes 65 ℃ of sack coolant-temperature gages.
High temperature sterilization is to adopt showering in the described pouch step, carries out the sterilization of 22min under 122 ℃ temperature conditions.
Clean 2min in the described oat manufacturing process, boiling 30min wants in time usually warm water cooling after the filtration.
Embodiment 2
A kind of red bean paddy liquid drink is that the paddy slurry of 9:1 forms with oat by weight ratio; And paddy slurry composition and percentage by weight are: roasted peanut 1.5, and polished rice 2.0, purple rice 0.5, red bean 2.5, white granulated sugar 8.0, surplus is water.
The mass percent that also adds malt extract powder in the described paddy slurry is 4.0, the mass percent of peanut spices is 0.003.
The mass percent that further adds xanthans in the described paddy slurry is 0.025, the mass percent of sucrose ester is 0.05.
Described concrete steps are as follows:
Paddy slurry is made: add water according to dosage with the roasted peanut of required dosage after first polished rice and purple rice being cleaned, soak, draining and carry out defibrination; Red bean cleans, mixes with the corase grind slurry after the boiling carry out twice of colloid mill again boiling form paddy and starch; Starch with paddy after the white granulated sugar of required dosage is water-soluble and mix well;
Oat is made: with oat clean, the operations such as boiling, filtration, cooling;
Pouch step: the oat handled well packed into first according to required dosage in the filling tank wait to pack, add again the paddy slurry, wash afterwards sack, capping, collection bag, high temperature sterilization be by the still of coming in and going out, bleed, packing.
Polished rice during described paddy slurry is made need soak 3.5h, and the time of draining is no more than 30min.
Red bean during described paddy slurry is made needs boiling 43min.
The preparation method of described red bean paddy liquid drink be white granulated sugar, oatmeal, wheat flour, cereal premixed powder, peanut spices, xanthans and sucrose ester is water-soluble in changing the sugar bucket after, filter with 60 order screen packs, namely get deployed liquid glucose.
Defibrination was to add joining measured polished rice, purple rice, roasted peanut first after 10 times water roughly grinds into colloid during described paddy slurry was made, red bean after the adding boiling carries out defibrination twice to colloid again, under 95 ℃, stir boiling 3min with jacketed pan, add deployed liquid glucose, filtered by 50 order screen packs.
Juice after will filtering during described paddy slurry is made is poured into first and is carried out the juice buffering in the buffer barrel, pours in the boiling tank again and is starched by steam pipe type hot digestion to gluey paddy, enters at last gravity tank;
95 ℃ of described tubular type heating-up temperatures;
Described gravity tank temperature is 85 ℃.
Treat that pack and lid need carry out coding before pack.
Filling tank central temperature is 68 ℃, washes 80 ℃ of sack coolant-temperature gages.
High temperature sterilization is to adopt showering in the described pouch step, carries out the sterilization of 25min under 122 ℃ temperature conditions.
Clean 3min in the described oat manufacturing process, boiling 35min wants in time usually warm water cooling after the filtration.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (8)
1. red bean paddy liquid drink: it is characterized in that: it is that the paddy slurry of 9:1 forms with oat by weight ratio; And raw material and the percentage by weight of paddy slurry are: roasted peanut 0.5-2, and polished rice 0.5-2, purple rice 0.5-2, red bean 0.5-3, white granulated sugar 6-8, surplus is water.
2. a kind of red bean paddy liquid drink according to claim 1 is characterized in that: the mass percent that also adds malt extract powder in the paddy slurry is that the mass percent of 3.5-5, peanut spices is that the mass percent of 0.002-0.005, xanthans is that the mass percent of 0.005-0.08, sucrose ester is 0.02-0.08.
3. the preparation method of a red bean paddy liquid drink as claimed in claim 1, its step is as follows:
Paddy slurry is made: add water according to dosage with the roasted peanut of required dosage after first polished rice and purple rice being cleaned, soak, draining and carry out defibrination; Red bean cleans, mixes with the corase grind slurry after the boiling carry out twice of colloid mill again boiling form paddy and starch; Starch with paddy after the white granulated sugar of required dosage is water-soluble and mix well;
Oat is made: with oat clean, boiling, filtration, refrigerating work procedure;
Pouch step: the oat handled well packed into first according to required dosage in the filling tank wait to pack, add again the paddy slurry, wash afterwards sack, capping, collection bag, high temperature sterilization be by the still of coming in and going out, bleed, packing.
4. the preparation method of red bean paddy liquid drink according to claim 3 is characterized in that: the polished rice during described paddy slurry is made need soak 3-5h, and the time of draining is no more than 30min, and red bean needs boiling 40-45min.
5. the preparation method of red bean paddy liquid drink according to claim 3, it is characterized in that: defibrination was to add after 5-10 water doubly roughly grinds into colloid joining measured polished rice, purple rice, roasted peanut first during paddy slurry was made, red bean after the adding boiling carries out defibrination twice to colloid again, under 85-100 ℃, stir boiling 1-3min with jacketed pan, add deployed liquid glucose, filtered by 50 order screen packs.
6. the preparation method of red bean paddy liquid drink according to claim 3 is characterized in that: treat that pack and lid need carry out coding before pack.
7. the preparation method of red bean paddy liquid drink according to claim 3, it is characterized in that: filling tank central temperature is 65 ± 8 ℃ in the pouch step, washes 60-80 ℃ of sack coolant-temperature gage; High temperature sterilization is to adopt showering, carries out the sterilization of 20-25min under 122 ℃ temperature conditions.
8. the preparation method of red bean paddy liquid drink according to claim 3 is characterized in that: clean 2-3min in the oat manufacturing process, boiling 30-35min, in time usually warm water cooling after the filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110249869.6A CN102302213B (en) | 2011-08-29 | 2011-08-29 | Red bean and grain pulp drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110249869.6A CN102302213B (en) | 2011-08-29 | 2011-08-29 | Red bean and grain pulp drink and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102302213A CN102302213A (en) | 2012-01-04 |
| CN102302213B true CN102302213B (en) | 2013-05-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110249869.6A Expired - Fee Related CN102302213B (en) | 2011-08-29 | 2011-08-29 | Red bean and grain pulp drink and preparation method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223288B (en) * | 2013-06-24 | 2018-09-11 | 内蒙古三主粮天然燕麦产业股份有限公司 | With the full plumule oat beverage and production equipment and process completely with plumule oat |
| CN103444876A (en) * | 2013-09-06 | 2013-12-18 | 天津市恒安食品有限公司 | Small red bean cereal thick milk beverage and preparation process thereof |
| CN106962713A (en) * | 2017-05-05 | 2017-07-21 | 青岛德慧海洋生物科技有限公司 | Linseed kernel fruit-vegetable juice beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101946955A (en) * | 2010-08-25 | 2011-01-19 | 江西省赣粮实业有限公司 | Instant solid drink using grain as base materials and preparation method thereof |
| CN102028040A (en) * | 2010-12-15 | 2011-04-27 | 广东省食品工业研究所 | Fresh grinding process for nutritious drink |
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- 2011-08-29 CN CN201110249869.6A patent/CN102302213B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101946955A (en) * | 2010-08-25 | 2011-01-19 | 江西省赣粮实业有限公司 | Instant solid drink using grain as base materials and preparation method thereof |
| CN102028040A (en) * | 2010-12-15 | 2011-04-27 | 广东省食品工业研究所 | Fresh grinding process for nutritious drink |
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