CN102823658A - Particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and preparation method thereof - Google Patents
Particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and preparation method thereof Download PDFInfo
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- CN102823658A CN102823658A CN2012103356625A CN201210335662A CN102823658A CN 102823658 A CN102823658 A CN 102823658A CN 2012103356625 A CN2012103356625 A CN 2012103356625A CN 201210335662 A CN201210335662 A CN 201210335662A CN 102823658 A CN102823658 A CN 102823658A
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Abstract
The invention relates to a food processing method, in particular to a particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and a preparation method of the particle suspension beverage. The particle suspension beverage is obtained by taking mung beans, peanuts, konjaks and coconut jellies as main raw materials, and matching up with saccharose, milk powder, a suspending agent and other adjuvants, and carrying out the key techniques, such as mung bean color-protecting, peanut deastringency, konjak granulating, coconut jelly deacidification, particle suspending, soup stabilization, filling and sealing and sterilizing at high temperature. The related processing method is simple, the technology is reasonable, the operation is easy, and the implementation is convenient, and the prepared obtained product is good in colour and luster, good in stability and soft and refreshing in taste, so that the particle suspension beverage containing deep processed mung beans, peanuts, konjaks and coconut jellies is obtained.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to a kind of mung bean peanut konjaku coconut palm fruit granule suspending beverage and preparation method thereof.
Background technology
China rural area has resources such as very abundant mung bean, peanut, konjaku, coconut, can product line fruit granular suspended drink various, in different poses and with different expressions.
The sweet cold of mung bean nature and flavor has clearing heat and detoxicating merit.Often eat mung bean, hypertension, artery sclerosis, diabetes, ephritis are had treat booster action preferably.Peanut nourishes help, is conducive to long life, so among the peoplely be referred to as " peanut " again, often is described as " plant meat " " meat or fish in the element ".Konjaku is useful basic food, and to the too much people of edible animal property acid food, konjaku is eaten in collocation, can reach food acid, soda balance, and is favourable to health.Coconut palm really is to be the bacteria cellulose film product that main fermentation raw material undergoes microbial fermentation and obtains with coconut milk; It has the biology cellulose of unique colloid characteristic; Have characteristics such as low in calories, zero cholesterol, sharp and clear mouthfeel, also have detoxicating intestine, reduce effects such as cholesterol.The production method of coconut palm fruit can be referring to CN1393166A, CN101148645A etc.
Mung bean, peanut, konjaku, coconut only are the processing and utilizations on reduced levels at present.Mung bean, peanut, konjaku, coconut are processed into particle suspending beverage at home and abroad do not come out on the market, various documents still do not have report yet.Deep processing research to mung bean, peanut, konjaku, coconut granulate suspending beverage not only can improve the economic worth of mung bean, peanut, konjaku, coconut, and can promote the development of its plant husbandry and relevant enterprise, and economic and social benefit is remarkable.
Summary of the invention
The object of the present invention is to provide a kind of mung bean peanut konjaku coconut palm fruit granule suspending beverage and preparation method thereof.Mung bean, peanut, konjaku, coconut are combined together after science processing, be mixed and made into that nutrition is moistened, collocation is balanced, local flavor is abundant, be fit to old in few particle suspending beverage of drinking immediately.
The present invention at first provides a kind of mung bean peanut konjaku coconut palm fruit granule suspending beverage, and its composition of raw materials percentage is by weight counted: mung bean 3-5%, peanut 1-1.5%, white granulated sugar 6.5-8.5%, milk powder 0.8-1.2%, xanthans 0.025-0.035%, guar gum 0.015-0.025%, sucrose fatty ester 0.10-0.15%, different Vc sodium 0.0018-0.0020%, mung bean essence 0.05-0.10%, peanut essence 0.015-0.025%, coconut palm fruit 3-5%, konjaku particle 2-3%, surplus are water; Said konjaku particle is cut into graininess by konjak tofu and makes.
HLB value=11 of said sucrose fatty ester.
The present invention also provides a kind of preparation method of mung bean peanut konjaku coconut palm fruit granule suspending beverage, and said preparation method comprises the steps:
⑴ select materials;
⑵ pretreatment of raw material: mung bean is cleaned the back put into the 80-85 ℃ of aqueous solution that is dissolved with the different Vc sodium of 0.0018 wt%-0.002wt% by solid-liquid ratio w/v=1:7-9 and soak 6-10 h, boil then and be incubated 20 min-25 min, filtration; Pour peanut striping, cleaning back into 0.25 wt%-0.35 wt%NaHCO by solid-liquid ratio w/v=1:3-5
3Soak 6-10h in the solution, boil back insulation 25-35 min, washing to neutral, drain, subsequent use; Coconut palm is really pressed solid-liquid ratio w/v=1:3-5 in boiling water, soak 25-35 min; Repeat behind the draining to soak; When pulp pH is 6.3-6.8, pour 55-65 ℃ 0.25 wt%-, 0.35 wt% xanthan gum solution into by solid-liquid ratio w/v=3-5:1, drain subsequent use behind the constant temperature immersion 1.5-2.5 h; Konjak tofu is cut into behind the particle of 0.5 cm * 0.5 cm * 0.5 cm to drop in the citric acid solution of 0.04 wt%-, 0.06 wt% and soaks 25-35min by solid-liquid ratio w/v=1:4-6; Repeat after draining to soak, after konjaku particle pH is 6.5-7.0, drain subsequent use;
⑶ will be through pretreated mung bean, peanut mixing, places fiberizer to roughly grind to particle by material-water ratio w/v=1:8-12 and fully disperses, and the fineness homogeneous makes mung bean peanut mixed serum;
⑷ pour xanthans, guar gum and sucrose fatty ester into 55-65 ℃ of hot water by solid-liquid ratio w/v=1:50-1:60; Swelling 15 min-20 min; Add white granulated sugar, milk powder and different Vc sodium; Pour into after the stirring and dissolving in the mung bean peanut mixed serum, stir the back and add mung bean essence and peanut essence, last water constant volume;
⑸ make underflow with the mixed material that step (4) obtains through colloid mill;
⑹ underflow is passed through strainer filtering;
⑺ homogeneous;
⑻ can adds pretreated coconut palm fruit and konjaku particle, and the can central temperature is controlled at 80 ℃-85 ℃, seals;
⑼ sterilization;
⑽ cooling, packing.
The condition of the said homogeneous of step ⑺ is: the underflow temperature after will filtering transfers to 75 ℃-80 ℃, and homogenizer pressure lets material pass through homogenizer when reaching 25 MPa-30 Mpa.
Among the step ⑸ colloid mill is transferred to 80 orders.
Underflow is through 80 mesh filter screens among the step ⑹.
Suspending beverage of the present invention is in the mixed serum that mung bean, peanut are processed, to add konjaku and coconut palm fruit fruit grain; Process through selecting suitable suspending agent and other formula components for use; Wherein be suspended in konjaku and coconut palm fruit fruit grain in the beverage, plentiful full, form is consistent; Size evenly has best sense organ.This processing method is simple, technology rationally, processing ease, enforcement be convenient, the product color of preparation is good, good stability, mouthfeel are soft tasty and refreshing.
Remarkable advantage of the present invention:
1, product of the present invention is the particle suspending beverage of a kind of (can not use novel) mung bean, peanut cereal and konjaku, coconut palm fruit (the coconut palm fruit does not belong to fruits and vegetables) deep processing.Newly still do not have the pertinent literature report at present both at home and abroad through looking into, do not have this product on the market yet;
2, the present invention is really to be primary raw material with mung bean, peanut, konjaku, coconut palm; Be equipped with sucrose, milk powder, suspending agent and other auxiliary material, through mung bean protect that look, peanut take away the puckery taste, konjaku is granulated, the depickling of coconut palm fruit, particle suspend, soup juice is stable etc., and key technology processes;
3, the product mouthfeel of the present invention's preparation is soft, tasty and refreshing, and good stability is fit to popular drink.
The specific embodiment
Understand for formula for a product, process technology and the goods characteristic that the present invention is realized is easy to understand,, further set forth the present invention, but the present invention is not limited only to this below in conjunction with the specific embodiment.
Embodiment one:
The prescription of mung bean peanut konjaku coconut palm fruit granule suspending beverage is that the one-tenth by following percetage by weight is grouped into, that is: mung bean 3 wt%, peanut 1 wt%, white granulated sugar 6.5 wt%, milk powder 0.8 wt%, xanthans 0.025 wt%, guar gum 0.015 wt%, sucrose fatty ester (HLB value 11) 0.10 wt%, different Vc sodium 0.0018 wt%, mung bean essence 0.05 wt%, peanut essence 0.015 wt%, coconut palm fruit 3 wt%, konjaku particle 2 wt%, moisture 83.5 wt%.
Above-mentioned mung bean peanut konjaku coconut palm fruit granule suspending beverage preparation method may further comprise the steps:
⑴ mung bean, the peanut that select for use full seed, free from admixture, free from insect pests, nothing to go mouldy are rejected wherein silt, stone and metal impurities;
⑵ clean the back with mung bean and put into 80-85 ℃ of solution immersion 8 h that are dissolved with the different Vc sodium of 0.0018 wt% by solid-liquid ratio 1:8 (g/ml), boils back insulation 20 min-25 min, filtration; The peanut striping is cleaned the back pour 0.25 wt% NaHCO into by solid-liquid ratio 1:5 (g/ml)
3Soak 8 h in the solution, boil back constant temperature 30 min, washing to neutral, drain, subsequent use; Coconut palm fruit grain is soaked 30 min (during stir 2 times) by solid-liquid ratio 1:4 constant temperature in 100 ℃ of water; Repeat behind the draining to soak once, when pulp pH is 6.3-6.8 by solid-liquid ratio 4:1 (g/ml) pour in 60 ℃ the 0.25 wt% xanthan gum solution constant temperature handle drain behind 2 h subsequent use; With conventional konjak tofu (with konjaku flour, water, dietary alkali in 1:25～32:0.05～0.07 ratio (ratio of calcium hydroxide is 0.02～0.03); Adopt conventional method to process the konjak tofu piece) be cut into behind the particle of 0.5cm * 0.5cm * 0.5cm to drop into and soak 30 min (during stir 2 times) in the citric acid solution of 0.04 wt% by solid-liquid ratio 1:5; Repeat after draining to soak, after konjaku particle pH is 6.5-7.0, drain subsequent use;
⑶ will be through pretreated mung bean, peanut mixing, places fiberizer to roughly grind to particle by material-water ratio 1:10 (g/ml) and fully disperses, and the fineness homogeneous makes mung bean peanut mixed serum;
⑷ pour xanthans, guar gum and sucrose fatty ester into 60 ℃ of hot water by solid-liquid ratio 1:50-1:60 (g/ml); Swelling 15 min-20 min; Add white granulated sugar, milk powder and different Vc sodium; Be stirred to and pour in the mung bean peanut mixed serum after dissolving, stir the back and add mung bean essence and peanut essence, last water constant volume;
⑸ transfer to 80 orders with colloid mill, and material is made underflow through colloid mill;
⑹ filter with 80 mesh filter screens;
⑺ transfer to 75 ℃-80 ℃ with slurry temperature, and homogenizer pressure lets material pass through homogenizer when reaching 25 MPa-30 MPa;
⑻ select the can of 5133# jar type for use.Add coconut palm fruit and konjaku particle by prescription, the can central temperature is controlled at 80 ℃-85 ℃, seals, and should guarantee good airproof performance, does not have and leaks;
⑼ bactericidal formula is: 15 '-20 '-15 '/121 ℃;
⑽ water cooling after the sterilization takes the dish out of the pot when central temperature in the jar≤45 ℃, and date of manufacture and batch number are stamped with coder in air-dry back, and vanning is put in storage through safety check is qualified after.
Above-mentioned water is pure water.
Embodiment two:
Be with embodiment 1 difference: the prescription of mung bean peanut konjaku coconut palm fruit granule suspending beverage be by following percetage by weight become to be grouped into, that is: mung bean 4 wt%, peanut 1.25 wt%, white granulated sugar 7.5 wt%, milk powder 1 wt%, xanthans 0.03 wt%, guar gum 0.02 wt%, sucrose fatty ester 0.125 wt%,
Different Vc sodium 0.0019 wt%, mung bean essence 0.075 wt%, peanut essence 0.02 wt%, coconut palm fruit 4 wt%, konjaku particle 2.5 wt%, moisture 79.5 wt%.
Above-mentioned mung bean peanut konjaku coconut palm fruit granule suspending beverage preparation method and embodiment 1 difference are: in the step (2), and NaHCO in the solution of immersion peanut, konjak tofu particle and coconut palm fruit grain
3, citric acid and xanthans concentration is respectively 0.3 wt%, 0.05 wt% and 0.3 wt%;
All the other steps are with embodiment 1.
Embodiment three:
Be with embodiment 1 difference: the prescription of mung bean peanut konjaku coconut palm fruit granule suspending beverage is to become to be grouped into i.e.: mung bean 5 wt%, peanut 1.5 wt%, white granulated sugar 8.5 wt%, milk powder 1.2 wt%, xanthans 0.035 wt%, guar gum 0.025 wt%, sucrose fatty ester 0.15 wt%, different Vc sodium 0.0020 wt%, mung bean essence 0.10 wt%, peanut essence 0.025 wt%, coconut palm fruit 5 wt%, konjaku particle 3 wt%, moisture 75.5wt% by following percetage by weight.
Above-mentioned mung bean peanut konjaku coconut palm fruit granule suspending beverage preparation method and embodiment 1 difference are: in the step (3), and NaHCO in the solution of immersion peanut, konjak tofu particle and coconut palm fruit grain
3, citric acid and xanthans concentration is respectively 0.35 wt%, 0.06 wt% and 0.35 wt%;
All the other steps are with embodiment 1.
The present invention is not restricted to the described embodiments; The just example of describing in the foregoing description and the specification of specification; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement are all in the scope of the invention that requires to protect.The present invention requires the appending claims of protection domain and equivalent thereof to define.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. mung bean peanut konjaku coconut palm fruit granule suspending beverage, it is characterized in that its composition of raw materials by weight percentage count: mung bean 3-5%, peanut 1-1.5%, white granulated sugar 6.5-8.5%, milk powder 0.8-1.2%, xanthans 0.025-0.035%, guar gum 0.015-0.025%, sucrose fatty ester 0.10-0.15%, different Vc sodium 0.0018-0.0020%, mung bean essence 0.05-0.10%, peanut essence 0.015-0.025%, coconut palm fruit 3-5%, konjaku particle 2-3%, surplus are water; Said konjaku particle is cut into graininess by konjak tofu and makes.
2. mung bean peanut konjaku coconut palm fruit granule suspending beverage according to claim 1 is characterized in that: HLB value=11 of said sucrose fatty ester.
3. the preparation method of a mung bean peanut konjaku coconut palm fruit granule suspending beverage according to claim 1 or claim 2 is characterized in that said preparation method comprises the steps:
⑴ select materials;
⑵ pretreatment of raw material: mung bean is cleaned the back put into the 80-85 ℃ of aqueous solution that is dissolved with the different Vc sodium of 0.0018 wt%-0.002wt% by solid-liquid ratio w/v=1:7-9 and soak 6-10 h, boil then and be incubated 20 min-25 min, filtration; Pour peanut striping, cleaning back into 0.25 wt%-0.35 wt%NaHCO by solid-liquid ratio w/v=1:3-5
3Soak 6-10h in the solution, boil back insulation 25-35 min, washing to neutral, drain, subsequent use; Coconut palm is really pressed solid-liquid ratio w/v=1:3-5 in boiling water, soak 25-35 min; Repeat behind the draining to soak; When pulp pH is 6.3-6.8, pour 55-65 ℃ 0.25 wt%-, 0.35 wt% xanthan gum solution into by solid-liquid ratio w/v=3-5:1, drain subsequent use behind the constant temperature immersion 1.5-2.5 h; Konjak tofu is cut into behind the particle of 0.5 cm * 0.5 cm * 0.5 cm to drop in the citric acid solution of 0.04 wt%-, 0.06 wt% and soaks 25-35min by solid-liquid ratio w/v=1:4-6; Repeat after draining to soak, after konjaku particle pH is 6.5-7.0, drain subsequent use;
⑶ will be through pretreated mung bean, peanut mixing, places fiberizer to roughly grind to particle by material-water ratio w/v=1:8-12 and fully disperses, and the fineness homogeneous makes mung bean peanut mixed serum;
⑷ pour xanthans, guar gum and sucrose fatty ester into 55-65 ℃ of hot water by solid-liquid ratio w/v=1:50-1:60; Swelling 15 min-20 min; Add white granulated sugar, milk powder and different Vc sodium; Pour into after the stirring and dissolving in the mung bean peanut mixed serum, stir the back and add mung bean essence and peanut essence, last water constant volume;
⑸ make underflow with the mixed material that step (4) obtains through colloid mill;
⑹ underflow is passed through strainer filtering;
⑺ homogeneous;
⑻ can adds pretreated coconut palm fruit and konjaku particle, and the can central temperature is controlled at 80 ℃-85 ℃, seals;
⑼ sterilization;
⑽ cooling, packing.
4. the preparation method of mung bean peanut konjaku coconut palm fruit granule suspending beverage according to claim 1; The condition that it is characterized in that the said homogeneous of step ⑺ is: the underflow temperature after will filtering transfers to 75 ℃-80 ℃, and homogenizer pressure lets material pass through homogenizer when reaching 25 MPa-30 Mpa.
5. the preparation method of mung bean peanut konjaku coconut palm fruit granule suspending beverage according to claim 1 is characterized in that among the step ⑸ colloid mill being transferred to 80 orders.
6. the preparation method of mung bean peanut konjaku coconut palm fruit granule suspending beverage according to claim 1 is characterized in that underflow is through 80 mesh filter screens among the step ⑹.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549311A (en) * | 2013-10-30 | 2014-02-05 | 中南林业科技大学 | Processing method for high-fiber coconut embrittlement |
| CN104256222A (en) * | 2014-09-30 | 2015-01-07 | 中南林业科技大学 | Coconut hardened compound edible gum as well as preparation method and using method thereof |
| CN104322702A (en) * | 2014-11-26 | 2015-02-04 | 石家庄市兄弟伊兰食品配料有限公司 | Granule-suspended peanut milk beverage and preparation method thereof |
| CN104757632A (en) * | 2015-02-28 | 2015-07-08 | 广西瑞启康饮料有限公司 | Fructose rosa roxburghii juice suspending beverage and production method thereof |
| CN104856165A (en) * | 2015-05-28 | 2015-08-26 | 晋江农家亲食品有限责任公司 | Preparation method of coconut and grenadine juice |
| CN105123946A (en) * | 2015-08-20 | 2015-12-09 | 安徽米乐食品有限公司 | Sorbet-flavored beverage and preparation method thereof |
| CN105249095A (en) * | 2015-09-24 | 2016-01-20 | 福建省泉州喜多多食品有限公司 | Nata de coco particle suspending method |
| CN105995320A (en) * | 2016-05-20 | 2016-10-12 | 福州市食品工业研究所 | Chinese chestnut, konjac and asparagus lettuce beverage and preparation method thereof |
| CN107439865A (en) * | 2017-09-06 | 2017-12-08 | 宜兰食品工业股份有限公司 | A kind of plural gel and cereal suspending beverage and preparation method thereof |
| CN113875914A (en) * | 2021-09-10 | 2022-01-04 | 安徽斛生记生物科技有限公司 | Dendrobium health-care beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549311A (en) * | 2013-10-30 | 2014-02-05 | 中南林业科技大学 | Processing method for high-fiber coconut embrittlement |
| CN103549311B (en) * | 2013-10-30 | 2014-10-08 | 中南林业科技大学 | Processing method for high-fiber coconut embrittlement |
| CN104256222A (en) * | 2014-09-30 | 2015-01-07 | 中南林业科技大学 | Coconut hardened compound edible gum as well as preparation method and using method thereof |
| CN104322702A (en) * | 2014-11-26 | 2015-02-04 | 石家庄市兄弟伊兰食品配料有限公司 | Granule-suspended peanut milk beverage and preparation method thereof |
| CN104757632B (en) * | 2015-02-28 | 2017-05-17 | 广西瑞启康饮料有限公司 | Fructose rosa roxburghii juice suspending beverage and production method thereof |
| CN104757632A (en) * | 2015-02-28 | 2015-07-08 | 广西瑞启康饮料有限公司 | Fructose rosa roxburghii juice suspending beverage and production method thereof |
| CN104856165A (en) * | 2015-05-28 | 2015-08-26 | 晋江农家亲食品有限责任公司 | Preparation method of coconut and grenadine juice |
| CN105123946A (en) * | 2015-08-20 | 2015-12-09 | 安徽米乐食品有限公司 | Sorbet-flavored beverage and preparation method thereof |
| CN105249095A (en) * | 2015-09-24 | 2016-01-20 | 福建省泉州喜多多食品有限公司 | Nata de coco particle suspending method |
| CN105995320A (en) * | 2016-05-20 | 2016-10-12 | 福州市食品工业研究所 | Chinese chestnut, konjac and asparagus lettuce beverage and preparation method thereof |
| CN105995320B (en) * | 2016-05-20 | 2020-03-27 | 福州市食品工业研究所 | Chinese chestnut, konjak and asparagus lettuce beverage and preparation method thereof |
| CN107439865A (en) * | 2017-09-06 | 2017-12-08 | 宜兰食品工业股份有限公司 | A kind of plural gel and cereal suspending beverage and preparation method thereof |
| CN107439865B (en) * | 2017-09-06 | 2020-09-29 | 宜兰食品工业股份有限公司 | Compound gel and grain suspension beverage and preparation method thereof |
| CN113875914A (en) * | 2021-09-10 | 2022-01-04 | 安徽斛生记生物科技有限公司 | Dendrobium health-care beverage |
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