CN102690743B - Production method of grain nutritional conditioning drink - Google Patents
Production method of grain nutritional conditioning drink Download PDFInfo
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- CN102690743B CN102690743B CN 201210208355 CN201210208355A CN102690743B CN 102690743 B CN102690743 B CN 102690743B CN 201210208355 CN201210208355 CN 201210208355 CN 201210208355 A CN201210208355 A CN 201210208355A CN 102690743 B CN102690743 B CN 102690743B
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Abstract
The invention provides a production method of a grain nutritional conditioning drink. The production method comprises the steps of fermenting millet and grape to generate millet liquor, roasting and soaking oat and then carrying out colloid milling on the oat to obtain oat original liquid, mixing the millet liquor with the oat original liquid and carrying out homogenization, thus obtaining the grain nutritional conditioning drink. The product has the nutrients of oat and millet, has the taste of both the plant drinks and alcohol, has unique taste and rich nutrients and has the function of nutritional conditioning after being taken for a long time.
Description
Technical field
The present invention relates to a kind of drink producing method, relate in particular to a kind of drink producing method of mainly being made by cereal.
Background technology
The nutritive ingredient of oat is abundant, comprises protein, fat, starch, food fibre, polyphenoils, VITAMIN and mineral substance etc.Protein content in the oat is the highest in all cereal, because of kind different different, but most about 16%.Compare with wheat-flour, white protein and the content of prolamine of oat are lower, and glutelin content is more or less the same, and sphaeroprotein content is higher.Avenin matter contains 18 seed amino acids, and the amino acid Compositional balance, possesses 8 seed amino acids of needed by human, particularly contains the Methionin that lacks in the food such as rice.
Millet is one of main coarse cereals of northern China, and is nutritious, has extraordinary health-care effect, and protein content is higher, the amino acid eurythmy.The traditional Chinese medical science thinks, millet has functions such as kidney qi, strengthening the spleen and stomach and the clearind deficient heat of nourishing, also contains multivitamin in the millet in addition, and each nutritive ingredient is easily absorbed by human consumption.
Summary of the invention
The invention provides a kind of cereal nutrition recuperating beverage, this product has the nutrition of oat and millet, has had the taste of plant beverage and alcohol concurrently, and the mouthfeel uniqueness is nutritious, takes the function with nutrition recuperating for a long time.
For achieving the above object, the present invention adopts following technical scheme:
1, a kind of cereal nutrition recuperating drink producing method comprises following step:
1) choose clean millet, and heat after water mixes with the part by weight of 1:12, boil the back and continue heating 20-30 minute, cooling is left standstill 5-8 and was filtered as a child, obtains the millet leach liquor;
2) get new fresh grape, put into sealed vessel after the weight ratio of 8:3:1 is mixed by weight with grape, millet leach liquor and white sugar and ferment, temperature remains on 18-22 ℃ during fermentation, and fermentation time is 4-6 days, filter after fermentation is finished, obtain millet wine and reveal;
3) choose oat, oat is cured, method is that oat is put into oven for baking, and storing temperature is controlled at 140 ℃, and storing time was controlled at 30 minutes;
Note to stir oat every now and then in the bake process, in case burned.Oat is roasted into tawny, and baking fragrance is arranged.Oat can produce pleasant local flavor after curing, this mainly is because due to various composition caramelizes in the oat, Maillard reaction and the DeR product, the main component of fragrance is a large amount of carbon group compound, adjoins the compounds of tremnbling, and reflects the compounds of muttering.Will note the temperature and time that cures when oat is cured, overbake is oat grain jaundice even charing then, produces burning and bitter taste, thereby one smell of scorching is arranged; Then roasting fragrance is not enough to cure deficiency, is difficult to make the human consumer to accept.Through a large amount of experiments, determine that best storing temperature and storing time are 140 ℃, 30 minutes, after baking like this, oat had strong fragrance.
4) oat after will toasting to put into mass concentration be that 0.6% alkali lye soaked 4-5 hour;
After the oat immersion of toasting, can soften the cell tissue structure, loose cell tissue, the energy consumption when reducing defibrination and the wearing and tearing of equipment improve colloid degree of scatter and suspension, improve the extraction yield of protein, and the employing alkaline soak can less soak time.
5) carry out the glue mill behind the weight ratio mixing water of oat with 1:15 after will soaking, obtain oat liquid just after the filtration;
Oat and water are optimum proportions with the mixed of 1:15, and the vigorous degree of the too high slurries of feed concentration is very big, the enzyme skewness, and relative unit volume concentration of substrate is low excessively, can influence hydrolysis result; Feed concentration is low excessively, and the distributed density of enzyme is also little, and the chance of being combined with substrate is also few, and hydrolysis result can be affected.Through test of many times, 1:15 is optimum proportion.
6) adding accounts for the whole α-Dian Fenmei of the 50U/g of liquid weight 0.04% just in the first liquid of oat, maintains the temperature at 75 ℃ and carries out enzymolysis, and enzymolysis time is 55-60 minute;
A-amylase is the amylase that a kind of catalysis starch hydrolysis generates dextrin.When it acts on starch, cut the alpha-1, 4-glucosidic key from intramolecule immediately, and make starch be hydrolyzed into dextrin and some reducing sugars.If there is not the coexistence of beta-amylase or saccharifying enzyme, only there is a-amylase to do the time spent separately, then generate the oligosaccharides and the a-limit dextrin that are become by several glucose polymerisations, glucose has only a small amount of generation.Therefore, a-amylase is to reduce its viscosity for the main effect of starch solution.According to the result of a-amylase to amylolytic characteristic and preliminary experiment, choose enzyme concentration, hydrolysis temperature and enzymolysis time design orthogonal test factor, the best enzymolysis process of determining after the test of many times is that add-on is 0.04%, and temperature is 75 ℃, and the time is 55-60 minute.
7) with the oat behind the enzymolysis just the millet wine that obtains of liquid and step 2 reveal mixed by 5:1, adding accounts for carrageenin, 3% sucrose and 0.01% the tripoly phosphate sodium STPP of whole mixing solutions weight 0.02% again, mixes;
Carrageenin is stablizer, and the rate of descent of oat solution is lower when selecting 0.02% carrageenin for use, is better than other stablizer;
Tripoly phosphate sodium STPP is the quality improvement agent of beverage, and calcium, magnesium plasma in can the complexing beverage prevent the protein denaturation precipitation in the beverage.
8) solution that step 7 is obtained is spared matter, and even matter temperature remains on 60 ℃, spares matter with the pressure of 50MPa-60MP;
9) solution that will spare after the matter carries out carrying out high-temperature sterilization at 135 ℃;
10) packing obtains finished product.
The invention has the beneficial effects as follows:
1, has the nutritive value of oat, wheat concurrently, have the nutrition recuperating function;
2, contain alcohol, unique flavor;
3, be fit to long-term drinking.
Embodiment
Embodiment 1
1) choose clean 10kg millet, and heat after the water of 120kg mixes, boil the back and continue heating 20-30 minute, cooling is left standstill 6 and is filtered after as a child, obtains the millet leach liquor;
2) get new fresh grape, put into sealed vessel after the weight ratio of 8:3:1 is mixed by weight with grape, millet leach liquor and white sugar and ferment, temperature remains on 18-22 ℃ during fermentation, and fermentation time is 5 days, filter after fermentation is finished, obtain millet wine and reveal;
3) choose oat, oat is cured, method is that oat is put into oven for baking, and storing temperature is controlled at 140 ℃, and storing time was controlled at 30 minutes;
4) oat after will toasting to put into mass concentration be that 0.6% alkali lye soaked 5 hours;
5) carry out the glue mill behind the weight ratio mixing water of oat with 1:15 after will soaking, obtain oat liquid just after the filtration;
6) adding accounts for the whole α-Dian Fenmei of the 50U/g of liquid weight 0.04% just in the first liquid of oat, maintains the temperature at 75 ℃ and carries out enzymolysis, and enzymolysis time is 55-60 minute;
7) with the oat behind the enzymolysis just the millet wine that obtains of liquid and step 2 reveal mixed by 5:1, adding accounts for carrageenin, 3% sucrose and 0.01% the tripoly phosphate sodium STPP of whole mixing solutions weight 0.02% again, mixes;
8) solution that step 7 is obtained is spared matter, and even matter temperature remains on 60 ℃, spares matter with the pressure of 50MPa-60MP;
9) solution that will spare after the matter carries out carrying out high-temperature sterilization at 135 ℃;
10) packing obtains finished product.
It will be recognized by those skilled in the art, under the prerequisite that does not depart from protection scope of the present invention, can carry out various modifications, variation and combination to above-mentioned embodiment, and think that this modification, variation and combination are within the scope of originality thought.
Claims (1)
1. cereal nutrition recuperating drink producing method comprises following step:
1) choose clean millet, and heat after water mixes with the part by weight of 1:12, boil the back and continue heating 20-30 minute, cooling is left standstill 5-8 and was filtered as a child, obtains the millet leach liquor;
2) get new fresh grape, put into sealed vessel after the weight ratio of 8:3:1 is mixed by weight with grape, millet leach liquor and white sugar and ferment, temperature remains on 18-22 ℃ during fermentation, and fermentation time is 4-6 days, filter after fermentation is finished, obtain millet wine and reveal;
3) choose oat, oat is cured, method is that oat is put into oven for baking, and storing temperature is controlled at 140 ℃, and storing time was controlled at 30 minutes;
4) oat after will toasting to put into mass concentration be that 0.6% alkali lye soaked 4-5 hour;
5) carry out the glue mill behind the weight ratio mixing water of oat with 1:15 after will soaking, obtain oat liquid just after the filtration;
6) adding accounts for the whole α-Dian Fenmei of the 50U/g of liquid weight 0.04% just in the first liquid of oat, maintains the temperature at 75 ℃ and carries out enzymolysis, and enzymolysis time is 55-60 minute;
7) with the oat behind the enzymolysis just the millet wine that obtains of liquid and step 2 reveal mixed by 5:1, adding accounts for carrageenin, 3% sucrose and 0.01% the tripoly phosphate sodium STPP of whole mixing solutions weight 0.02% again, mixes;
8) solution that step 7 is obtained is spared matter, and even matter temperature remains on 60 ℃, spares matter with the pressure of 50MPa-60MP;
9) solution that will spare after the matter carries out carrying out high-temperature sterilization at 135 ℃;
10) packing obtains finished product.
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| CN 201210208355 CN102690743B (en) | 2012-06-25 | 2012-06-25 | Production method of grain nutritional conditioning drink |
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| CN 201210208355 CN102690743B (en) | 2012-06-25 | 2012-06-25 | Production method of grain nutritional conditioning drink |
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| CN102690743A CN102690743A (en) | 2012-09-26 |
| CN102690743B true CN102690743B (en) | 2013-08-07 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1487071A (en) * | 2003-08-25 | 2004-04-07 | 杨文月 | Making process of grain-fruit wine |
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| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN102423042A (en) * | 2011-12-02 | 2012-04-25 | 安徽燕之坊食品有限公司 | Preparation method for grain nutrition powder |
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| CN1487071A (en) * | 2003-08-25 | 2004-04-07 | 杨文月 | Making process of grain-fruit wine |
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Application publication date: 20120926 Assignee: Anhui wild scented Food Co., Ltd. Assignor: Anhui Yanzhifang Food Co., Ltd. Contract record no.: 2013340000126 Denomination of invention: Production method of grain nutritional conditioning drink Granted publication date: 20130807 License type: Exclusive License Record date: 20130822 |
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