CN102488276A - Wheat bran beverage and its preparation method - Google Patents
Wheat bran beverage and its preparation method Download PDFInfo
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- CN102488276A CN102488276A CN2011103923772A CN201110392377A CN102488276A CN 102488276 A CN102488276 A CN 102488276A CN 2011103923772 A CN2011103923772 A CN 2011103923772A CN 201110392377 A CN201110392377 A CN 201110392377A CN 102488276 A CN102488276 A CN 102488276A
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Abstract
The invention discloses a wheat bran beverage, which solves the problem that in current meal fiber health care beverage, the used konjak powder is performed high temperature disinfection and then the viscosity is destroyed, the prepared liquid wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced. The beverage comprises the following ingredients by weight percentage: 0.02-0.10% of composite gum, 0.7-2% of wheat bran, 0.01-0.1% of citric acid and the balance of water. The composite gum is composed of xanthan gum and konjak gum, the mass ratio of the xanthan gum and konjak gum is 7:3 to 4:1. According to the invention, the formula of the wheat bran beverage is changed, so that the used konjak powder is performed high temperature disinfection, the wheat bran beverage can not suspend, so that the appearance and edibility of beverage can be severely influenced The wheat bran beverage can completely keep all functional components of wheat bran, so that the utilization rate and nutrition value can reach maximization.
Description
Technical field
The present invention relates to food processing field, especially a kind of wheat bran beverage and preparation method thereof.
Background technology
Wheat (
Triticum aestivumL.) be that cultivated area is maximum in the world, it is the widest to distribute, one of of paramount importance crops.China is Wheat Production big country; Annual production surpasses more than 100,000,000 ton, and wheat bran is the processed side product that the wheat flour factory owner wants, and the wheat bran that processes every year can reach more than 2,000 ten thousand tons; Directly utilize but great majority all just are used as feedstuff, do not carry out deep processing and utilization.
Find after deliberation; Wheat bran contains rich functions property composition; Comprise 46% SNSP, come from Arabic glycosyl galactolipin, glucan and a spot of xylan of cell endosperm and aleurone on a small quantity, and the forulic acid of the phytic acid of 4%-5% and 0.4%-1.0% (ferulic acid).
Chinese patent CN200710139308.4 discloses a kind of diet fiber health-care beverage, and this beverage comprises following part by weight when being the solids package form: wheat bran powder 10-95%, and the konjaku flour surplus is mixed; When perhaps health drink was the flexible package punch form, solid constituent comprised following part by weight: wheat bran powder 10-95%, konjaku flour surplus; The ratio that solid constituent accounts for beverage is 5-50%, and the liquid component surplus is mixed.Yet, find that through experiment the konjaku flour that adopts in this beverage is behind high-temperature sterilization, its viscosity will be destroyed, and the liquid wheat bran beverage of processing can't suspend at all, and the outward appearance that has a strong impact on beverage is with edible.
Summary of the invention
Goal of the invention of the present invention is: in the existing diet fiber health-care beverage, the konjaku flour of employing is behind high-temperature sterilization, and its viscosity will be destroyed; The liquid wheat bran beverage of processing can't suspend at all, has a strong impact on beverage appearance and edible problem, and a kind of wheat bran beverage and preparation method thereof is provided; The present invention is through changing the wheat bran drink formula; After efficiently solving high-temperature sterilization, the wheat bran beverage can't suspend, and influences beverage appearance and edible problem; Simultaneously; The present invention can more complete reservation wheat bran all functions property composition, the functional component that technologies such as it bakes, autoclaving increase in the wheat bran is dissolved in the beverage, makes its utilization rate and nutritive value reach maximization.
A kind of wheat bran beverage comprises following components in weight percentage: 0.02% ~ 0.10% compound adhesive, 0.7% ~ 2% wheat bran, 0.01% ~ 0.1% citric acid, excess water;
Said compound adhesive is made up of xanthans and konjac glucomannan, and the mass ratio of said xanthans and konjac glucomannan is 7:3 ~ 4:1.
As preferably, said wheat bran beverage also comprises following components in weight percentage: 2.5% ~ 3.5% white granulated sugar, 0% ~ 8% fruit juice, 0% ~ 1% coffee powder.
As preferably, said wheat bran beverage also comprises cow's milk or peanut emulsion in wheat bran beverage cumulative volume 20% ~ 50%.
The preparation method of said wheat bran beverage comprises the steps:
(1) cleans: wheat bran is put into water clean up;
(2) bake: the wheat bran after will cleaning bakes 15 ~ 30min and is dried to wheat bran under 200 ~ 250 ℃, and with strong burnt odor flavor;
(3) pulverize: the wheat bran after will pulverizing is crushed to 0.180 ~ 0.425mm;
(4) soak: water is added in the wheat bran, wheat bran is evenly disperseed;
(5) transfer pH: add citric acid in the wheat bran after soaking, regulate its pH value to 4-6;
(6) boiling: will transfer wheat bran solution behind the pH to pack in the container, and put into pressure cooker boiling 1 ~ 3h again;
(7) allotment:, then compound stabilizer is joined in the wheat bran solution after the boiling with the compound adhesive formation compound stabilizer that is dissolved in the water;
(8) seasoning: by proportioning remaining ingredient is joined in the beverage of step (7) allotment, mix;
(9) sterilization: the wheat bran solution that mixes is placed in the high-pressure sterilizing pot under 95-121 ℃ of condition sterilization 15 ~ 60min;
(10) cooling: after the wheat bran solution cooling after waiting to sterilize, promptly get.
In the said step (5), the mass percentage concentration of citric acid is 2.5%.
In the said step (9), under 121 ℃ of conditions, sterilization 30min.
The cooled product of step (10) is packed.
In actual production, the product that obtains also need be packed, with convenient transportation and use.
The present invention is through changing the wheat bran drink formula; Adopt xanthans and konjac glucomannan immixture, efficiently solve high-temperature sterilization after, the wheat bran beverage can't suspend; Influence beverage appearance and edible problem; Prepared wheat bran beverage appearance is even, the difficult deposition, and the suspending stabilized time can reach more than 15-30 days.Simultaneously, the present invention directly with wheat bran as raw material, all functions property composition of complete reservation wheat bran makes its utilization rate and nutritive value reach maximization.Functional components in the wheat bran mainly comprises insoluble diedairy fiber, soluble dietary fiber, vitamin, mineral matter, forulic acid etc., has higher nutritive value.
Simultaneously, directly wheat bran is mixed with konjaku flour, its coarse mouthfeel, during use, the user is difficult to swallow.In order to guarantee that the wheat bran beverage has preferable mouthfeel, the present invention improves the preparation method of wheat bran beverage.The present invention removes the starch that adheres on the wheat bran earlier, then it is baked, and can improve the retention ability and the dilatancy of dietary fiber in the wheat bran, and heavier poach flavor appears in wheat bran when preventing boiling.Simultaneously, the present inventor through the proportioning of controlling each component, the particle diameter of wheat bran, pH value, the conditions of cooking when reacting, finally makes the wheat bran beverage that obtains keep mouthfeel preferably through long-felt.
The present invention is dietary fibre materials with the wheat bran; Handle through special processing technology; Produce a kind of brand-new wheat bran beverage, it can fully keep original nutritional labeling in the wheat bran, like wheat bran rich soluble and insoluble diedairy fiber, proteins,vitamins,minerals etc.Utilize the autoclaving method simultaneously; Make other compositions be discharged in the beverage with specific function; As having a polysaccharide such as forulic acid, xylan, glucan of antioxidation activity, the product that finally obtains has reducing blood lipid, hypotensive, the generation that prevents constipation and intestinal cancer, effect such as anti-oxidant.When the nutritional labeling of wheat bran can obtain complete reservation and appear, the present invention changed processing technology, has effectively guaranteed the mouthfeel of wheat bran beverage.The present invention makes simply, easy operating, and equipment requirements is low, can effectively save time and production cost, and feasibility is high.Wheat bran beverage appearance through the present invention's preparation is even, the difficult deposition, and the suspending stabilized time can reach more than 25-35 days.
The specific embodiment
Disclosed all characteristics in this specification, or the step in disclosed all methods or the process except mutually exclusive characteristic and/or the step, all can make up by any way.
Disclosed arbitrary characteristic in this specification (comprising any accessory claim, summary) is only if special narration all can be replaced by other equivalences or the alternative features with similar purpose.That is, only if special narration, each characteristic is an example in a series of equivalences or the similar characteristics.
Embodiment 1
A kind of wheat bran beverage comprises following component by mass percent: 0.08% compound adhesive, 0.7% wheat bran, 0.05% citric acid, excess water, and compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 7:3.
Its preparation method is following:
(1) cleans: wheat bran is put into water clean, remove starch and impurity that the wheat bran epidermis adheres to;
(2) bake: the wheat bran after will cleaning is tiled in the baking tray, under 200 ℃, bakes 15min, in the process of baking, turns over wheat bran one time in per 5 minutes, prevents that wheat bran is by roasting paste;
(3) pulverize: the wheat bran after will pulverizing is crushed to 0.425mm;
(4) soak: the ratio in wheat bran: water=1:30 adds water for beverages, and wheat bran is evenly disperseed;
(5) transfer pH: the adding mass percentage concentration is 2.5% citric acid in the wheat bran after soaking, and regulates its pH value to 5;
(6) boiling: will transfer the wheat bran solution behind the pH to put into high-pressure sterilizing pot inner high voltage boiling 3h;
(7) allotment:, then compound stabilizer is joined in the wheat bran solution after the boiling with the compound adhesive formation compound stabilizer that is dissolved in the water;
(8) seasoning: by proportioning remaining ingredient is joined in the beverage of step (7) allotment, mix;
(9) sterilization: the wheat bran solution that mixes is placed in the high-pressure sterilizing pot under 121 ℃ of conditions sterilization 30min;
(10) cooling: after treating that wheat bran solution after the sterilization is cooled to room temperature, mixing can get finished product by quantitative filling.
The beverage appearance of experimental result: embodiment 1 preparation is even, does not have deposition, and suspension time reached more than 30 days, and mouthfeel is good.
Embodiment 2
A kind of wheat bran beverage comprises following component by mass percent: 0.10% compound adhesive, 2% wheat bran, 0.1% citric acid, excess water, and compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 3:1.
Its preparation method is following:
(1) cleans: wheat bran is put into water clean, remove starch and impurity that the wheat bran epidermis adheres to;
(2) bake: the wheat bran after will cleaning is tiled in the baking tray, under 250 ℃, bakes 20min, in the process of baking, turns over wheat bran one time in per 5 minutes, prevents that wheat bran is by roasting paste;
(3) pulverize: the wheat bran after will pulverizing is crushed to 0.180mm;
(4) soak: the ratio in wheat bran: water=1:30 adds water for beverages, and wheat bran is evenly disperseed;
(5) transfer pH: the adding mass percentage concentration is 2.5% citric acid in the wheat bran after soaking, and regulates its pH value to 4;
(6) boiling: will transfer the wheat bran solution behind the pH to put into high-pressure sterilizing pot inner high voltage boiling 1h;
(7) allotment:, then compound stabilizer is joined in the wheat bran solution after the boiling with the compound adhesive formation compound stabilizer that is dissolved in the water;
(8) seasoning: by proportioning remaining ingredient is joined in the beverage of step (7) allotment, mix;
(9) sterilization: the wheat bran solution that mixes is placed in the high-pressure sterilizing pot under 95 ℃ of conditions sterilization 60min;
(10) cooling: after treating that wheat bran solution after the sterilization is cooled to room temperature, mixing can get finished product by quantitative filling.
The beverage appearance of experimental result: embodiment 2 preparations is even, does not have deposition, and suspension time reached more than 35 days, and mouthfeel is good.
Embodiment 3
A kind of wheat bran beverage comprises following component by mass percent: 0.02% compound adhesive, 1.0% wheat bran, 0.01% citric acid, excess water, and compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 4:1.
Its preparation method is following:
(1) cleans: wheat bran is put into water clean, remove starch and impurity that the wheat bran epidermis adheres to;
(2) bake: the wheat bran after will cleaning is tiled in the baking tray, under 220 ℃, bakes 30min, and every 5min turns over wheat bran one time in the process of baking, and prevents that wheat bran is by roasting paste;
(3) pulverize: the wheat bran after will pulverizing is crushed to 0.300mm;
(4) soak: the ratio in wheat bran: water=1:30 adds water for beverages, and wheat bran is evenly disperseed;
(5) transfer pH: the adding mass percentage concentration is 2.5% citric acid in the wheat bran after soaking, and regulates its pH value to 6;
(6) boiling: will transfer the wheat bran solution behind the pH to put into high-pressure sterilizing pot inner high voltage boiling 2h;
(7) allotment:, then compound stabilizer is joined in the wheat bran solution after the boiling with the compound adhesive formation compound stabilizer that is dissolved in the water;
(8) seasoning: by proportioning remaining ingredient is joined in the beverage of step (7) allotment, mix;
(9) sterilization: the wheat bran solution that mixes is placed in the high-pressure sterilizing pot under 121 ℃ of conditions sterilization 15min;
(10) cooling: after treating that wheat bran solution after the sterilization is cooled to room temperature, mixing can get finished product by quantitative filling.
The beverage appearance of experimental result: embodiment 3 preparations is even, does not have deposition, and suspension time reached more than 25 days, and mouthfeel is good.
Embodiment 4
A kind of wheat bran beverage comprises following component by mass percent: 0.05% compound adhesive, 1.2% wheat bran, 0.06% citric acid, excess water, and compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 4:1.
Its preparation method is following:
(1) cleans: wheat bran is put into water clean, remove starch and impurity that the wheat bran epidermis adheres to;
(2) bake: the wheat bran after will cleaning is tiled in the baking tray, under 210 ℃, bakes 20min, and every 5min turns over wheat bran one time in the process of baking, and prevents that wheat bran is by roasting paste;
(3) pulverize: the wheat bran after will pulverizing is crushed to 0.350mm;
(4) soak: the ratio in wheat bran: water=1:40 adds water for beverages, and wheat bran is evenly disperseed;
(5) transfer pH: the adding mass percentage concentration is 2.5% citric acid in the wheat bran after soaking, and regulates its pH value to 5.5;
(6) boiling: will transfer the wheat bran solution behind the pH to put into high-pressure sterilizing pot inner high voltage boiling 1h;
(7) allotment:, then compound stabilizer is joined in the wheat bran solution after the boiling with the compound adhesive formation compound stabilizer that is dissolved in the water;
(8) seasoning: by proportioning remaining ingredient is joined in the beverage of step (7) allotment, mix;
(9) sterilization: the wheat bran solution that mixes is placed in the high-pressure sterilizing pot under 100 ℃ of conditions sterilization 45min;
(10) cooling: after treating that wheat bran solution after the sterilization is cooled to room temperature, mixing can get finished product by quantitative filling.
The beverage appearance of experimental result: embodiment 4 preparations is even, does not have deposition, and suspension time reached more than 30 days, and mouthfeel is good.
Embodiment 5
A kind of wheat bran beverage comprises following component by mass percent: 0.08% compound adhesive, 1.5% wheat bran, 0.08% citric acid, 2.5% white granulated sugar, excess water, and compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 5:2.
Its preparation method is following:
(1) cleans: wheat bran is put into water clean, remove starch and impurity that the wheat bran epidermis adheres to;
(2) bake: the wheat bran after will cleaning is tiled in the baking tray, under 200 ℃, bakes 15min, and every 5min turns over wheat bran one time in the process of baking, and prevents that wheat bran is by roasting paste;
(3) pulverize: the wheat bran after will pulverizing is crushed to 0.425mm;
(4) soak: the ratio in wheat bran: water=1:35 adds water for beverages, and wheat bran is evenly disperseed;
(5) transfer pH: the adding mass percentage concentration is 2.5% citric acid in the wheat bran after soaking, and regulates its pH value to 4.5;
(6) boiling: will transfer the wheat bran solution behind the pH to put into high-pressure sterilizing pot inner high voltage boiling 2.5h;
(7) allotment:, then compound stabilizer is joined in the wheat bran solution after the boiling with the compound adhesive formation compound stabilizer that is dissolved in the water;
(8) seasoning: by proportioning remaining ingredient is joined in the beverage of step (7) allotment, mix;
(9) sterilization: the wheat bran solution that mixes is placed in the high-pressure sterilizing pot under 110 ℃ of conditions sterilization 50min;
(10) cooling: after treating that wheat bran solution after the sterilization is cooled to room temperature, mixing can get finished product by quantitative filling.
The beverage appearance of experimental result: embodiment 5 preparations is even, does not have deposition, and suspension time reached more than 30 days, and mouthfeel is good.Add white granulated sugar in the present embodiment, can increase the local flavor of beverage, further promote its mouthfeel.
Embodiment 6
A kind of wheat bran beverage; Comprise following component by mass percent: 0.06% compound adhesive, 1.5% wheat bran, 0.07% citric acid, 3.5% white granulated sugar, 6 ~ 8% fruit juice, excess water; Compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 3:1.
Prepare by preceding method of the present invention.
Embodiment 7
A kind of wheat bran beverage comprises following component by mass percent: 0.06% compound adhesive, 2.0% wheat bran, 0.09% citric acid, 0.5% ~ 1% coffee powder, excess water, and compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 5:2.
Prepare by preceding method of the present invention.
Embodiment 8
A kind of wheat bran beverage comprises following component: wheat bran beverage gross mass 0.06% compound adhesive, 2.0%wt wheat bran, 0.09%wt citric acid, 0.5% ~ 1%wt coffee powder, the cow's milk of wheat bran beverage cumulative volume meter 20% ~ 50% or peanut emulsion, excess water.Compound adhesive is made up of xanthans and konjac glucomannan, and the weight ratio of xanthans and konjac glucomannan is 4:1.
Prepare by preceding method of the present invention.
The comparative example 1
In the compound adhesive, the weight ratio of xanthans and konjac glucomannan is 1:1.Other are identical with embodiment 1.
Experimental result: obvious layering caking phenomenon appears in comparative example's 1 prepared beverage, and beverage can't suspend, and influence is edible normally.
The comparative example 2
In the compound adhesive, the weight ratio of xanthans and konjac glucomannan is 2:3.Other are identical with embodiment 2.
Experimental result: obvious layering appears in comparative example's 2 prepared beverages, and beverage can't suspend, and influence is edible normally.
Prove through the experiment contrast: the present invention can't suspend thereby efficiently solve the wheat bran beverage through the proportioning of each component of control, influences beverage appearance and edible problem.The present invention adopts wheat bran directly as raw material, and functional components that can complete reservation wheat bran makes its utilization rate and nutritive value reach maximization.Simultaneously, the wheat bran beverage of the present invention's preparation, taste good is convenient to eat.In order to obtain the wheat bran beverage of different mouthfeels, can also adopt the mode of well known to a person skilled in the art to wherein adding other flavor enhancements.
The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination that discloses in this manual, and the arbitrary new method that discloses or step or any new combination of process.
Claims (7)
1. a wheat bran beverage is characterized in that, comprises following components in weight percentage: 0.02% ~ 0.10% compound adhesive, 0.7% ~ 2% wheat bran, 0.01% ~ 0.1% citric acid, excess water;
Said compound adhesive is made up of xanthans and konjac glucomannan, and the mass ratio of said xanthans and konjac glucomannan is 7:3 ~ 4:1.
2. according to the said wheat bran beverage of claim 1, it is characterized in that, also comprise following components in weight percentage: 2.5% ~ 3.5% white granulated sugar, 0% ~ 8% fruit juice, 0% ~ 1% coffee powder.
3. according to the said wheat bran beverage of claim 1, it is characterized in that, also comprise cow's milk or peanut emulsion in wheat bran beverage cumulative volume 20% ~ 50%.
4. according to the preparation method of the arbitrary said wheat bran beverage of claim 1-3, it is characterized in that, comprise the steps:
(1) cleans: wheat bran is put into water clean up;
(2) bake: the wheat bran after will cleaning bakes 15 ~ 30min and is dried to wheat bran under 200 ~ 250 ℃, and with strong burnt odor flavor;
(3) pulverize: the wheat bran after will pulverizing is crushed to 0.180 ~ 0.425mm;
(4) soak: water is added in the wheat bran, wheat bran is evenly disperseed;
(5) transfer pH: add citric acid in the wheat bran after soaking, regulate its pH value to 4-6;
(6) boiling: will transfer wheat bran solution behind the pH to pack in the container, and put into pressure cooker boiling 1 ~ 3h again;
(7) allotment:, then compound stabilizer is joined in the wheat bran solution after the boiling with the compound adhesive formation compound stabilizer that is dissolved in the water;
(8) seasoning: by proportioning remaining ingredient is joined in the beverage of step (7) allotment, mix;
(9) sterilization: the wheat bran solution that mixes is placed in the high-pressure sterilizing pot under 95-121 ℃ of condition sterilization 15 ~ 60min;
(10) cooling: after the wheat bran solution cooling after waiting to sterilize, promptly get.
5. according to the preparation method of the said wheat bran beverage of claim 4, it is characterized in that in the said step (5), the mass percentage concentration of citric acid is 2.5%.
6. according to the preparation method of the said wheat bran beverage of claim 4, it is characterized in that, in the said step (9), under 121 ℃ of conditions, sterilization 30min.
7. according to the preparation method of the said wheat bran beverage of claim 4, it is characterized in that, the cooled product of step (10) is packed.
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| CN2011103923772A CN102488276B (en) | 2011-12-01 | 2011-12-01 | Wheat bran beverage and its preparation method |
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Cited By (4)
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| CN103767028A (en) * | 2014-01-24 | 2014-05-07 | 王家良 | Wheat bran protein beverage and preparation method thereof |
| CN104026701A (en) * | 2014-06-17 | 2014-09-10 | 毛林涛 | Preparation method for wheat bran beverage |
| CN113455632A (en) * | 2021-04-27 | 2021-10-01 | 四川农业大学 | Buckwheat soup formula |
| CN115211510A (en) * | 2022-07-12 | 2022-10-21 | 东方汇科技集团有限公司 | A health beverage for removing dampness and oil and its preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767028A (en) * | 2014-01-24 | 2014-05-07 | 王家良 | Wheat bran protein beverage and preparation method thereof |
| CN104026701A (en) * | 2014-06-17 | 2014-09-10 | 毛林涛 | Preparation method for wheat bran beverage |
| CN113455632A (en) * | 2021-04-27 | 2021-10-01 | 四川农业大学 | Buckwheat soup formula |
| CN115211510A (en) * | 2022-07-12 | 2022-10-21 | 东方汇科技集团有限公司 | A health beverage for removing dampness and oil and its preparation method |
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| Publication number | Publication date |
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| CN102488276B (en) | 2013-06-12 |
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