CN102488277A - Preparation method of novel grain beverage - Google Patents
Preparation method of novel grain beverage Download PDFInfo
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- CN102488277A CN102488277A CN2011104068796A CN201110406879A CN102488277A CN 102488277 A CN102488277 A CN 102488277A CN 2011104068796 A CN2011104068796 A CN 2011104068796A CN 201110406879 A CN201110406879 A CN 201110406879A CN 102488277 A CN102488277 A CN 102488277A
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Abstract
The invention provides a preparation method of novel grain beverage which is good in taste, natural, nutritional and healthy. According to the preparation method, rice, barley, corn and other grains are used separately or compositely, frying and twin screw extrusion puffing technologies are combined, and the product which is fragrant in flavor and is free of perfume and essence and vegetable fat powder is obtained, thus the idea of pursuing natural, nutritional and healthy diet of the modern people is realized. According to the invention, the frying and twin screw extrusion puffing technologies are combined in grain beverage processing process for the first time, the natural flavors of the grains are sufficiently utilized, the utilization rate of the grains is improved, the resources are saved and the cost is lowered; and the technology is scientific and reasonable in design, and has important significance in overall development and utilization of the grains.
Description
Technical field
The present invention relates to a kind of new cereal beverage preparation method, belong to cereal deep processing field.
Background technology
Along with the raising of living standards of the people and the improvement of diet structure, full cereal becomes the important novel foodstuff resource of integration of drinking and medicinal herbs, occupies critical role satisfying people's diversification food consumption demand side.Full cereal is rich in various vitamins, mineral matter and fat, flavonoids, phenols, linoleic acid, reaches calcium, magnesium, copper, iron, zinc, selenium and abundant special dietary compositions such as vitamin; Has reducing blood lipid, hypoglycemic; Softening blood vessel with effect such as prevent and cure diseases; Be described as the health food of " beauty treatment, body-building, diseases prevention ", international nutrition health organization is thought " full cereal will become a kind of main edible food in 21 century ".
Yet; The full cereal beverage that circulates in the market is few and only prepare cereal beverage through simple colloid mill technology defibrination; Its mouthfeel and sense organ are poor, simultaneously, do not utilize the natural fragrance and the functions peculiar composition of full cereal self; Be unfavorable for that diet nutritional balance and raw material availability are low, cause the wasting of resources.
Therefore, the present invention is a primary raw material with cereal such as rice, corn, barleys, and independent or composite use at first, utilizes the high temperature roasting to fry and makes cereal produce strong cereal burnt odor gas, need not to add artificial essence, has given cereal beverage natural fragrance.Secondly; Raw material with after the high temperature roasting stir-fry utilizes the twin-screw extruding and puffing technology to carry out extrusion, under high temperature, high pressure, high shear force; Starch burn degree in the raw material is reached more than 98%; Make macromolecular chains such as starch sugar, cellulose, fat and protein wherein rupture simultaneously, help the stripping of nutritional labeling, cereal matter structure and local flavor further reach perfect condition after the extruding that makes.At last, with the raw material behind the extrusion, utilize zymolysis technique to discharge functional components such as distinctive oryzanol, flavones, anthocyanin and beta glucan in the cereal; And then, melt cinder is separated, obtained stable emulsion product; Need not to add in the cereal beverage vegetable fat powder commonly used, make nutriment be able to efficient the preservation and keep, realized natural, healthy, the nutrition and the convenient purification of full cereal beverage with active; Meet the allegro life requirement of modern, have vast market prospect.
Summary of the invention
The object of the present invention is to provide a kind of have good local flavor and mouthfeel, the cereal beverage preparation method of natural, healthy, nutrition.
The object of the invention can be realized through following technological means: earlier different cereal is baked stir-fry respectively, pulverizes, separate the finished product cereal beverage of getting supernatant, flavor enhancement allotment, homogeneous, can sterilization system according to certain mixed conditioning, extrusion, immersion glue mill, enzymatic liquefaction, screenings then.
Concrete steps of the present invention are following:
1, the material roasting is fried: temperature and time is fried in roasting directly influences the effect that fragrance produces; At first fry 5～10min and remove the excessive moisture in the cereal 80～110 ℃ of roastings; In case be burned, be warming up to 120～170 ℃ then and continue roasting stir-fry 10～30min, make cereal have strong fragrance; Temperature is crossed low or too short cereal insufficient fragrance of time, the too high or overlong time cereal generation black coke button of temperature.
2, pulverize: each material is measured respectively, be crushed to more than 60 orders.
3, mix conditioning: moisture to extrusion after the matter structure of product appreciable impact is arranged.In proportion with each material and batch mixes evenly after, regulate moisture to 15～30%.
4, extrusion: extrusion is the key of whole flow process, directly has influence on the matter structure of pressing materials, the sense organ local flavor and the mouthfeel of final products.The extruder outlet temperature is controlled at 130 ℃～180 ℃, and screw speed 90～150r/min can obtain good dilation.
5, soak the glue mill: softening to expanded material loosening after expanded material is extruded from nib by soaking 5～60min in 30～70 ℃ of water of the direct entering of 1: 3～1: 10 material-water ratio, then with colloid mill glue mill 10～40min.
6, slip enzymolysis: with high temperature or the middle temperature amylase slip enzymatic liquefaction after to the glue mill; Warm alpha amylase is 50～60 ℃ in the hydrolysis temperature; 80～90 ℃ of high temperature alpha amylases, enzyme concentration 10～40U/g cereal, enzymolysis time 5～40min; The DE value is controlled at 14～18, can obtain the product of good sense organ local flavor and mouthfeel.
7, boil the enzyme that goes out: after enzyme digestion reaction finishes, further act on for stoping amylase, the feed liquid that enzymolysis is the good enzyme that goes out is handled, and is warming up to 100 ℃, and keeps 5～10min.
8, screenings separates: the feed liquid behind the enzymolysis through the centrifugal 10min of horizontal screw centrifuge, the centrifugal 10min of disk plate centrifuge again, is realized that screenings separates.
9, Beverage Service: the supernatant pulp quality ratio of pressing after screenings separates adds 3～4% HFCSs, 0.06～0.1% xanthans, 0.06～0.1% Arabic gum or sodium alginate, 0.3%～0.1% solid malt extract.
10, homogeneous: temperature is controlled at 30～40MPa, and 60～70 ℃, twice of homogeneous.
11, sterilization filling: sterilising temp is controlled at 115～121 ℃, sterilization time 15min.
The advantage of the inventive method:
1, adopt the roasting of cereal to fry, give cereal beverage natural fragrance, the product health-nutrition is worth higher.
2, adopt extruding and puffing technology can improve utilization ratio of raw materials and make that the proterties sense organ and the mouthfeel of product are better.
3, adopt roasting to fry and the extrusion GC-MS, can make product have strong natural grain fragrance, can improve the product utilization rate again, make product proterties and sense organ better, reach the purpose of natural, nutrition, health.
Description of drawings
Accompanying drawing is the manufacture craft schematic flow sheet of novel cereal beverage.
The specific embodiment
Embodiment 1
Take by weighing barley 5kg roasting and fry, be crushed to 60 orders then, regulate moisture to 20%, on twin (double) screw extruder, carry out extrusion afterwards, condition is made as 140 ℃ of rotating speed 120r/min, outlet temperatures.After expanded material is extruded from nib, join at 1: 8 in 70 ℃ of water by solid-liquid ratio and to grind 20min with colloid mill glue after soaking 40min.Afterwards 60 ℃ down with in warm alpha amylase enzymolysis 30min, be warming up to 100 ℃, and keep the 5min enzyme that goes out; Cooling back screenings separates; Get supernatant, other is dissolved in the low amounts of water and the mistake colloid mill after taking by weighing 1.5kg HFCS, 0.04kg xanthans, 0.04kg Arabic gum, 0.15kg solid malt extract mixing respectively, and the supernatant mixing and water adding that separates with screenings is to 50L; Through homogenization processing, can sterilization, make finished product barley beverage then.
Embodiment 2
Take by weighing rice 2.5kg, barley 2.5kg bakes stir-fry respectively, is crushed to 60 orders behind the mixing and regulates moisture to 24%, on twin (double) screw extruder, carries out extrusion afterwards, condition is made as 140 ℃ of rotating speed 120r/min, outlet temperatures.After expanded material is extruded from nib, join at 1: 8 in 70 ℃ of water by solid-liquid ratio and to grind 30min with colloid mill glue after soaking 40min.Afterwards 60 ℃ down with in warm alpha amylase enzymolysis 30min, be warming up to 100 ℃, and keep the 5min enzyme that goes out; Cooling back screenings separates; Get supernatant, other is dissolved in the low amounts of water and the mistake colloid mill after taking by weighing 1.5kg HFCS, 0.04kg xanthans, 0.04kg Arabic gum, 0.15kg solid malt extract mixing respectively, and the supernatant mixing and water adding that separates with screenings is to 50L; Through homogenization processing, can sterilization, make finished product barley beverage then.
Claims (5)
1. the preparation method of a novel cereal beverage; With cereal materialses such as rice, barley and corns; At first, different cereal is baked stir-fry respectively, pulverizes, separate according to certain mixed conditioning, extrusion, immersion glue mill, enzymatic liquefaction, screenings then and get supernatant, flavor enhancement allotment, homogeneous; At last, natural, nutrition and healthy cereal beverage are processed in can sterilization.
2. according to the preparation method of the said a kind of novel cereal beverage of claim 1, it is characterized in that:
(1) raw material: cereals such as rice, barley and corn are used separately or are composite.
(2) roasting is fried: it is one of critical process that roasting is fried; Temperature and time is fried in roasting directly influences the strong degree that fragrance produces; 5～10min is fried in cereal materials 80～110 ℃ of roastings in airtight rotation roasting frying pan remove the excessive moisture in the cereal; Be warming up to 120～170 ℃ then and continue roasting stir-fry 10～30min,, make cereal produce strong fragrance.
(3) pulverize: each material is measured respectively, be crushed to more than 40 orders.
(4) mix conditioning: moisture to extrusion after the matter structure of product appreciable impact is arranged.In proportion with each material and batch mixes evenly after, regulate moisture to 15～30%.
(5) extrusion: extrusion is the key of whole flow process, directly has influence on the texture and the mouthfeel of product.The extruder outlet temperature is controlled at 130 ℃～180 ℃, screw speed 90～150r/min.
(6) soak the glue mill: softening to expanded material loosening after expanded material is extruded from nib by soaking 5～60min in 30～70 ℃ of water of the direct entering of 1: 3～1: 15 material-water ratio, then with colloid mill glue mill 10～45min.
(7) slip enzymolysis: with high temperature or the middle temperature amylase slip enzymatic liquefaction after to the glue mill, warm alpha amylase is 50～60 ℃ in the hydrolysis temperature, 80～95 ℃ of alpha-amylases, enzyme concentration 10～40U/g cereal, enzymolysis time 5～40min.
(8) screenings separates: the feed liquid behind the enzymolysis is separated through horizontal screw centrifuge, the centrifugal realization screenings of disk plate centrifuge twice.
(9) Beverage Service: the supernatant pulp quality ratio of pressing after screenings separates adds 3%～4% HFCS, 0.06～0.1% xanthans, 0.06%～0.1% Arabic gum or sodium alginate, 0.3%～0.8% solid malt extract.
(10) homogeneous: temperature is controlled at 30～40Mpa, and 60～70 ℃, homogeneous 2～3 times.
(11) sterilization filling: sterilising temp is controlled at 115～121 ℃, sterilization time 15min
3. according to the preparation method of the said a kind of novel cereal beverage of claim 1, it is characterized in that raw material need bake stir-fry.
4. according to the preparation method of the said a kind of novel cereal beverage of claim 1, it is characterized in that adopting roasting to fry and the extrusion GC-MS.
5. according to the preparation method of the said a kind of novel cereal beverage of claim 1, it is characterized in that high temperature and the diastatic use of middle temperature in the production process.
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| CN2011104068796A CN102488277A (en) | 2011-12-09 | 2011-12-09 | Preparation method of novel grain beverage |
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| CN2011104068796A CN102488277A (en) | 2011-12-09 | 2011-12-09 | Preparation method of novel grain beverage |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715616A (en) * | 2012-07-02 | 2012-10-10 | 江苏丹绿米业有限公司 | Method for producing barley milk beverage |
| CN102742663A (en) * | 2012-07-18 | 2012-10-24 | 晋城市伊健食品有限公司 | Annexing-agent-free grain coarse cereal composite drink and preparation method thereof |
| CN102960804A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Preparation method of millet beverage with good color and luster and sweet taste |
| CN104336183A (en) * | 2013-07-30 | 2015-02-11 | 内蒙古伊利实业集团股份有限公司 | Grain pulp using high-temperature alpha-amylase and preparation method thereof |
| CN104431696A (en) * | 2014-08-27 | 2015-03-25 | 贵州大学 | Extruded cereal particles in liquid particle mixed sterilization product and preparation method of extruded cereal particles |
| CN105831535A (en) * | 2016-03-30 | 2016-08-10 | 河南谷夫食品股份有限公司 | Corn juice beverage and preparation method thereof |
| CN106173655A (en) * | 2016-07-11 | 2016-12-07 | 佛山泓乾生物科技有限公司 | The preparation method of compound coarse grain cereal beverage |
| CN108991326A (en) * | 2018-07-17 | 2018-12-14 | 山西农业大学 | A kind of solid cereal beverage of modified processing and compatibility |
| CN108991321A (en) * | 2018-09-03 | 2018-12-14 | 武汉轻工大学 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
| CN109169905A (en) * | 2018-08-24 | 2019-01-11 | 姚志宇 | A method of saccharification enzymatic hydrolysis prepares biodiasmin rice milk beverage |
| CN114617149A (en) * | 2022-03-17 | 2022-06-14 | 江苏江南生物科技有限公司 | Straw mushroom flavored barley puffed food and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715616A (en) * | 2012-07-02 | 2012-10-10 | 江苏丹绿米业有限公司 | Method for producing barley milk beverage |
| CN102742663A (en) * | 2012-07-18 | 2012-10-24 | 晋城市伊健食品有限公司 | Annexing-agent-free grain coarse cereal composite drink and preparation method thereof |
| CN102742663B (en) * | 2012-07-18 | 2013-05-22 | 晋城市伊健食品有限公司 | Annexing-agent-free grain coarse cereal composite drink and preparation method thereof |
| CN102960804A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Preparation method of millet beverage with good color and luster and sweet taste |
| CN104336183A (en) * | 2013-07-30 | 2015-02-11 | 内蒙古伊利实业集团股份有限公司 | Grain pulp using high-temperature alpha-amylase and preparation method thereof |
| CN104431696A (en) * | 2014-08-27 | 2015-03-25 | 贵州大学 | Extruded cereal particles in liquid particle mixed sterilization product and preparation method of extruded cereal particles |
| CN105831535A (en) * | 2016-03-30 | 2016-08-10 | 河南谷夫食品股份有限公司 | Corn juice beverage and preparation method thereof |
| CN106173655A (en) * | 2016-07-11 | 2016-12-07 | 佛山泓乾生物科技有限公司 | The preparation method of compound coarse grain cereal beverage |
| CN108991326A (en) * | 2018-07-17 | 2018-12-14 | 山西农业大学 | A kind of solid cereal beverage of modified processing and compatibility |
| CN109169905A (en) * | 2018-08-24 | 2019-01-11 | 姚志宇 | A method of saccharification enzymatic hydrolysis prepares biodiasmin rice milk beverage |
| CN108991321A (en) * | 2018-09-03 | 2018-12-14 | 武汉轻工大学 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
| CN114617149A (en) * | 2022-03-17 | 2022-06-14 | 江苏江南生物科技有限公司 | Straw mushroom flavored barley puffed food and preparation method thereof |
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Application publication date: 20120613 |
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