CN102845802A - Cereal beverage and preparation method thereof - Google Patents
Cereal beverage and preparation method thereof Download PDFInfo
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- CN102845802A CN102845802A CN2012103872421A CN201210387242A CN102845802A CN 102845802 A CN102845802 A CN 102845802A CN 2012103872421 A CN2012103872421 A CN 2012103872421A CN 201210387242 A CN201210387242 A CN 201210387242A CN 102845802 A CN102845802 A CN 102845802A
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Abstract
The invention discloses a cereal beverage and a preparation method thereof. The cereal beverage is prepared from the following raw materials in percentage by weight: 1-25% of cereal, 0.02-25% of malt and the balance of other ingredients (including water). The preparation method of the cereal beverage comprises the following steps: adding water into cereal raw materials, homogenizing and gelatinizing; regulating the temperature of the mixture to 20-80 DEG C, adding malt into the mixture to stir to hydrolyze for at least 10 minutes, the extract liquid is obtained after solid-liquid separation and is mixed with other ingredients to mix the beverage, and supernatant liquid or homogenous liquid is extracted to be filled and sterilized.
Description
Technical field
The present invention relates to the food and drink manufacture field, relate in particular to a kind of beverage and preparation technology and purposes take cereal as primary raw material.
Background technology
The generalized concept of cereal is made a general reference cereal crops usually, or title " five cereals ", China and even Asian traditional staple food raw material, mainly comprise Cereal, beans and potato class, wherein Cereal comprises rice, wheat, barley, corn, millet, black rice, buckwheat, oat, seed of Job's tears, Chinese sorghum etc.; Beans comprises soybean, broad bean, pea, mung bean, red bean etc.; The potato class comprises Ipomoea batatas, potato etc.The cereal of different cultivars has different nutritive values.The form of cereal foods is generally solid or semisolid is main, and the beverage products of liquid is less, all take " nutrition or allay one's hunger " as major function.
So-called cereal beverage is take cereal as primary raw material, through the beverage that the processing allotment is made, and can add on this basis the food auxiliary materials such as Juice, plant extracts.Cereal beverage, can have alleviation " hungry, thirsty " dual-use function concurrently, can be used as for the food and drink product, be used for alleviating hungering and thirst or the replenishing of dinner between dinner, for the problem of hungering and thirst that solves the fast pace life crowds such as student, working clan, obvious significant and market value.
Cereal is rich in the large molecule such as starch, protein, and the cereal beverage of routine techniques preparation easily produces a large amount of precipitations, and the indexs such as color, sense and stability of beverage are had in various degree harmful effect.In order to address this problem, known beverage technology of preparing need to add multiple additives usually, comprises stabilizing agent, thickener, emulsifying agent, industrial enzyme preparation, essence etc., and wherein many is synthetics, thus obtained cereal beverage is difficult to accomplish pure natural, has certain potential safety hazard.
Known cereal beverage technology of preparing mainly comprises non-Starch Hydrolysis method and Starch Hydrolysis method two large classes.Wherein the main technique of non-Starch Hydrolysis method is after cereal materials is added water gelatinization homogenate, adds the additives such as stabilizing agent, flavor enhancement, essence and carries out high pressure homogenization and process, then the cereal concentrated slurry that forms of can sterilization.
The Starch Hydrolysis method mainly comprises two kinds of methods: (1) adopts industrial enzyme preparation, such as AMS, beta amylase even protease etc. cereal starch and protein are degraded, although technology is effective, but because how source, production and the security thereof of these industrial enzyme preparations it be unclear that, and allowed to add in beverage is produced by country and use, so the security of the method and practicality all have problems.(2) fermentation method utilizes the fermentation of microorganism that cereal starch and protein are degraded.But also there is series of problems in the method, such as glycolysis usually with other metabolite (such as ethanol, acetic acid etc.) and affect the leading indicator of product, and how the safety and stability of microorganism used therefor also waits to estimate and license, and technique is consuming time longer, easily pollutes to cause harm etc.
This area is in the urgent need to better pure natural cereal beverage and preparation method thereof.Along with the attention of people to food security, the common people have produced extensive query to ubiquitous numerous additives in the food and drink, use no or little additive, especially without the chemical synthesis additive, the natural true qualities of reductive food beverage, significant undoubtedly and market value.
Fructus Hordei Germinatus belongs to the natural product of medicine-food two-purpose that the Ministry of Public Health promulgates, be rich in the composite hydrolytic enzymes such as α, beta amylase and protease, safe and reliable, be widely used in field of food industry, use but aspect cereal beverage, lack, there is no at present the report that utilizes the malt water solution to prepare the pure natural cereal beverage, fail to bring into play the potential of its preparation pure natural cereal beverage.Although there be " a kind of mung bean malt beverage and production method thereof (Granted publication CN101518349B) " to adopt the malt water solution, but its raw material comprises compound emulsifying agent (containing synthetics) in forming, do not belong to the pure natural cereal beverage, using value is had a greatly reduced quality.
Summary of the invention
The present invention aims to provide a kind of cereal beverage.
Another object of the present invention provides the preparation technology of above-mentioned cereal beverage.
A further object of the present invention provides the purposes of above-mentioned cereal beverage.
In a first aspect of the present invention, a kind of cereal beverage is provided, wherein the raw material of beverage composition is calculated as according to mass percent: cereal 1-25%, Fructus Hordei Germinatus 0.02-25%, all the other are other batching (comprising water).
In another preference, described cereal is selected from least a in the following kind: rice, wheat, barley, corn, millet, black rice, buckwheat, oat, the seed of Job's tears, Chinese sorghum, and beans (such as soybean, broad bean, pea, red bean, mung bean etc.), other coarse cereals such as potato class (such as Ipomoea batatas, potato).The cereal form can be dry product or aquatic foods (wetting) product, but metering is all calculated according to dry product.
In another preference, described Fructus Hordei Germinatus comprises: fructus hordei germinatus, wheat malt, rice sprout etc. wherein are preferably Fructus Hordei Germinatus; Type of service comprises malt flour or malt extracted solution.Described Fructus Hordei Germinatus consumption is preferably the 3-100% of cereal total amount, is more preferably 5-50%.
In another preference, described other batching is selected from least a in the following kind: water, acid, sweetener, emulsifying agent, thickener, fruit or its extract, dry fruit or its extract, vegetables or its extract, milk or milk powder, nutrient prime replenisher, etc. beverage auxiliary material commonly used.Described batching all should be the kind that meets the national legislation license.
In another preference, described other batching is preferably the selection natural material, does not select synthetics.Edible citric acid used in the present invention belongs to the natural products of biological fermentation process preparation.
In a second aspect of the present invention, provide a kind of preparation technology of cereal beverage of the present invention.Wherein said preparation technology comprises: cereal materials is after adding water homogenate and gelatinization, transfer to hydrolysis temperature 20-80 ℃, pH3.5-7, add Fructus Hordei Germinatus and stirred hydrolysis time at least 10 minutes, Separation of Solid and Liquid gets extract, with extract and other batching mixing preparation beverage, get clarified solution or homogeneous liquid, the can sterilization.
In another preference, described hydrolysis temperature is preferably 35-70 ℃, is more preferably 45-60 ℃.
In another preference, described pH value is preferably pH4.0-6.0, is more preferably pH4.6-5.6.
In another preference, described Separation of Solid and Liquid or defecation method comprise centrifugal, filtration (press filtration), ultrafiltration or high pressure homogenization.
In another preference, described hydrolysis time is preferably 0.5-6 hour, is more preferably 1-3 hour.
In another preference, the adding of described other batching is not limit opportunity, can be in the feasible stage of early, middle and late any necessity of preparation technology.
In a third aspect of the present invention, the purposes of cereal beverage of the present invention is provided, comprise beverage and function (health care) beverage.Described function comprises: nutrition or energy supplement, and strengthening spleen and nourishing stomach, nourishing qi and blood is calmed the nerves, beautifying face and moistering lotion, liver-kidney tonifying, clearing heart fire is clearing heat and detoxicating, anti-oxidant etc.
The specific embodiment
The inventor, adds an amount of Fructus Hordei Germinatus and is optimized hydrolysis in the preparation technology of cereal beverage through the research discovery, and the gained cereal beverage has following unique technology effect and advantage:
1, makes cereal starch and protein etc. obtain efficient degradation, improve the extraction dissolution rate of the nutrient such as cereal starch, protein and flavor components, improve the nutritive value of cereal beverage; Improve dissolubility and the clarity of cereal beverage, can prepare light beverage, overcome cereal beverage and easily produced coagulative precipitation equistability problem; Owing to having increased dissolving and the fusion of flavor substance, the mouthfeel of gained beverage and local flavor obtain unique the improvement; In addition, owing to cereal starch, protein are degraded into respectively the little molecules such as maltose, peptide class and amino acid, so nutrition absorption more easy to digest.
2, the dissolubility of cereal beverage and stability are better than known AMS, beta amylase preparation method usually.Reason may with Fructus Hordei Germinatus in except being rich in α, beta amylase, also contain limit dextrinase etc. relevant, can make like this Starch Hydrolysis more thorough, dissolubility is better, more difficult formation precipitation.
3, Fructus Hordei Germinatus belongs to the natural product of medicine-food two-purpose that the Ministry of Public Health promulgates, and is safe and reliable, can be used for beverage production.Therefore the present invention can provide a kind of pure natural cereal beverage and preparation technology and purposes.
In sum, malt water solution of the present invention prepares the natural grain beverage and has significant novelty, creativeness and practicality.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used for explanation the present invention and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example is usually according to normal condition or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise all percentage, ratio, ratio or umber by quality (weight).
Unless otherwise defined, employed all specialties are identical with the meaning that scientific words and one skilled in the art are familiar with in the literary composition.In addition, any method similar or impartial to described content and material all can be applicable in the inventive method.The usefulness that better implementation method described in the literary composition and material only present a demonstration.
Embodiment 1
Fragrant and sweet corn juice
Preparation corn extract: get the fresh and sweet iblet of 100kg (quick-frozen), mix with the 400kg pure water, add the 0.1kg edible citric acid, homogenate, being heated to 95 ℃ under stirring kept 0.5 hour, then be cooled to approximately 55 ℃, transfer pH5.0-5.8, add 10kg Fructus Hordei Germinatus powder, 55 ℃ are stirred hydrolysis 2 hours, press filtration (with or centrifugal) get clear liquid, be the corn extract, soluble solid content is 2.6% (Brix) approximately.
Formulated drink: get 100 parts of corn extracts (quality), add 0.05 part of stevioside, stirring and dissolving, add water move to desired concn, be heated to 95 ℃ and kept 15 minutes, be cooled to room temperature, high speed centrifugation gets supernatant, then carry out instantaneous UHTS (UHT, 138 ℃ * 5-15 second) and sterile filling, the 350ml/ bottle.Be finished product after the assay was approved.This is low-sugar drink, replaces stevioside if add sucrose (such as 5-10%), can prepare high sugar beverage.
The result shows:
Proterties: yellow emulsion.
Local flavor: fragrant and sweet corn flavor.Delicate mouthfeel is without granular sensation.
Soluble solid: about 2.5% (Brix, refractometry).
Nutrition: be rich in carbohydrate, proteins,vitamins,minerals, luteole etc.
Physics and chemistry and sanitary index meet the food and drink related request.
Embodiment 2
Pea flour cake juice
Preparation extract: get 200kg peeling peameal (100 order) and 130kg glutinous rice flour (100 order), mix with the 2000kg pure water, add the 1.3kg edible citric acid, be heated with stirring to 95 ℃ and kept 0.5 hour, then be cooled to approximately 50 ℃, transfer pH4.5-5.5, add 33kg Fructus Hordei Germinatus powder, 50 ℃ are stirred hydrolysis 2 hours, press filtration (with or centrifugal) get clear liquid, for the pea flour cake extract, orange-yellow, soluble solid content is 11.4% (Brix) approximately.
Formulated drink: get 100 parts of pea flour cake extracts (quality), add 5 parts of white granulated sugars, stirring and dissolving, add water move to desired concn, be heated with stirring to 95 ℃ and kept 0.5 hour, be cooled to room temperature, high speed centrifugation gets clarified solution, then carry out instantaneous UHTS (UHT, 138 ℃ * 5-15 second) and sterile filling, 250ml/ bottle (box).Be finished product after the assay was approved.
The result shows:
Proterties: orange transparent liquid.
Soluble solid: about 15% (Brix).
Local flavor: fragrant and sweet pea flour cake local flavor.Delicate mouthfeel is without granular sensation.
Nutrition: be rich in carbohydrate, proteins,vitamins,minerals etc.
Physics and chemistry and sanitary index meet the food and drink related request.
Embodiment 3
The banana sticky rice juice
Preparation banana glutinous rice extract: get 200kg banana meat (ripe edible), mix with the 400kg pure water, add the 200g edible citric acid, be heated with stirring to 95 ℃ and keep the enzyme slaking of going out in 15 minutes, then add water 400kg cooling, homogenate, moisturizing 1200kg, add 200kg glutinous rice flour (100 order), be heated with stirring to 95 ℃ and keep gelatinization in 15 minutes, be cooled to approximately 50 ℃, transfer pH4.5-5.8, add 27kg Fructus Hordei Germinatus powder, 50 ℃ are stirred hydrolysis 2 hours, press filtration (with or centrifugal) get clear liquid, be banana glutinous rice extract, soluble solid content is 9.7% (Brix) approximately.
Formulated drink: get 100 parts of banana glutinous rice extracts (quality), add 5 parts of white granulated sugars, stirring and dissolving, add water move to desired concn, be heated to 95 ℃ and kept 0.5 hour, be cooled to room temperature, high speed centrifugation gets clarified solution, then carry out instantaneous UHTS (UHT, 138 ℃ * 5-15 second) and sterile filling, the 350ml/ bottle.Be finished product after the assay was approved.
The result shows:
Proterties: orange transparent liquid.
Soluble solid: about 13.5% (Brix).
Local flavor: the fragrant and sweet local flavor of banana.Delicate mouthfeel is without granular sensation.
Nutrition: be rich in carbohydrate, proteins,vitamins,minerals etc.
Physics and chemistry and sanitary index meet the food and drink related request.
Embodiment 4
The red bean black rice sauce
Preparation red bean black rice extract: get 200kg red bean powder (100 order), 130kg black rice flour (100 order), 70kg glutinous rice flour (100 order) and 2kg edible citric acid, mix with the 2000kg pure water, be heated with stirring to 95 ℃ of insulations 0.5 hour, then be cooled to approximately 52 ℃, transfer pH5.0-5.8, add 40kg Fructus Hordei Germinatus powder, 50 ℃ are stirred hydrolysis 2 hours, press filtration (with or centrifugal) get clear liquid, be red bean black rice extract, soluble solid content is 13% (Brix) approximately.
Formulated drink: get 100 parts of red bean black rice extracts (quality), add 5 parts of white granulated sugars, stirring and dissolving, add water move to desired concn, be heated with stirring to 95 ℃ and kept 0.5 hour, be cooled to room temperature, high speed centrifugation gets clarified solution, then carry out instantaneous UHTS (UHT, 138 ℃ * 5-15 second) and sterile filling, the 350ml/ bottle.Be finished product after the assay was approved.
The result shows:
Proterties: the transparent liquid of peony.
Soluble solid: about 16% (Brix).
Local flavor: fragrant and sweet red bean black rice local flavor.Delicate mouthfeel is without granular sensation.
Nutrition: be rich in carbohydrate, proteins,vitamins,minerals, anthocyanin etc.
Physics and chemistry and sanitary index meet the food and drink related request.
Embodiment 5
Longan red bean eight treasures (choice ingredients of certain special dishes) juice
Preparation red bean black rice glutinous rice heart of a lotus seed benevolence oat extract (A): get 200kg red bean powder, 130kg black rice flour, 70kg glutinous rice flour, 70kg lotus-seed-heart powder, 70kg oatmeal and 2.7kg edible citric acid, mix with the 2700kg pure water, be heated with stirring to 95 ℃ of insulations 0.5 hour, then be cooled to approximately 52 ℃, transfer pH5.0-5.8, add 68kg Fructus Hordei Germinatus powder, 50 ℃ are stirred hydrolysis 2 hours, centrifugal (with or filter) get clear liquid, be red bean black rice glutinous rice heart of a lotus seed benevolence oat extract (A), soluble solid content is 14% (Brix) approximately.
Preparation longan-jujube medlar extract liquid (B): with 100kg dried longan pulp, 100kg red date meat, the 50kg fruit of Chinese wolfberry and 2kg edible citric acid, mix with 1000kg water, colloid mill homogenate, being heated to 95 ℃ under stirring kept 90 minutes, slightly while hot filter cloth press filtration after the cooling, centrifugal supernatant-longan-jujube the medlar extract liquid (B) that gets of filtrate, soluble solid content is 15% (Brix) approximately.
Formulated drink:
Above-mentioned A liquid and B liquid are mixed according to 4 to 1 volume ratio, add water move to desired concn, be heated with stirring to 95 ℃ and kept 0.5 hour, high speed centrifugation gets clarified solution after the cooling, and the every tank 310ml of can carries out high-temperature sterilization (121 ℃ * 15 minutes) after the sealing.Be finished product after the assay was approved.
The result shows:
Proterties: the transparent liquid of peony.
Soluble solid: about 13% (Brix).
Local flavor: fragrant and sweet longan red bean local flavor.Delicate mouthfeel is without granular sensation.
Nutrition: this product is formed by the elite extract allotment of 8 kinds of cereal and dry fruit health food materials.Be rich in carbohydrate (comprising active polysaccharide), proteins,vitamins,minerals, anthocyanin etc.
Health-care efficacy: nourishing qi and blood is calmed the nerves, strengthening spleen and nourishing stomach, and liver-kidney tonifying, beautifying face and moistering lotion, anti-oxidant etc.
Physics and chemistry and sanitary index meet the food and drink related request.
The above only is preferred embodiment of the present invention, be not to limit essence technology contents scope of the present invention, essence technology contents of the present invention is broadly to be defined in the claim scope of application, any technology entity or method that other people finish, if defined identical with the claim scope of application, also or a kind of change of equivalence, all will be regarded as being covered by among this claim scope.
Claims (9)
1. a cereal beverage and preparation technology thereof is characterized in that: (1) raw material forms and is calculated as according to mass percent: cereal 1-25%, and Fructus Hordei Germinatus 0.02-25%, all the other are other batching (comprising water); (2) preparation technology comprises: cereal materials transfers to hydrolysis temperature 20-80 ℃ after adding water homogenate and gelatinization, adds Fructus Hordei Germinatus and stirs hydrolysis time at least 10 minutes, Separation of Solid and Liquid gets extract, with extract and other batching mixing preparation beverage, get clarified solution or homogeneous liquid, the can sterilization.
2. cereal as claimed in claim 1, be selected from least a in the following kind: rice, wheat, barley, corn, millet, black rice, buckwheat, oat, the seed of Job's tears, Chinese sorghum, and beans (such as soybean, broad bean, pea, red bean etc.), other coarse cereals such as potato class (such as Ipomoea batatas, potato).The cereal form can be dry product or aquatic foods (wetting) product, but metering is all calculated according to dry product.
3. Fructus Hordei Germinatus as claimed in claim 1 comprises fructus hordei germinatus, wheat malt, rice sprout etc., wherein is preferably Fructus Hordei Germinatus; Type of service comprises malt flour or malt extracted solution.Described Fructus Hordei Germinatus consumption is preferably the 3-100% of cereal total amount, is more preferably 5-50%.
4. other batching as claimed in claim 1 is selected from least a in the following kind: water, acid, sweetener, emulsifying agent, thickener, fruit or its extract, dry fruit or its extract, vegetables or its extract, milk or milk powder, nutrient prime replenisher, etc. beverage auxiliary material commonly used.Wherein be preferably the selection natural material.
5. hydrolysis temperature as claimed in claim 1 is preferably 35-70 ℃, is more preferably 45-60 ℃.
6. such as Separation of Solid and Liquid or defecation method as described in the claim 1, comprise centrifugal, filter (press filtration), ultrafiltration or high pressure homogenization.
7. such as hydrolysis time as described in the claim 1, be preferably 0.5-6 hour, be more preferably 1-3 hour.
8. do not limit opportunity such as the adding of other batching as described in the claim 1, can be in the feasible stage of early, middle and late any necessity of preparation technology.
9. the purposes of cereal beverage as claimed in claim 1 comprises beverage and function (health care) beverage.Described function comprises: nutrition or energy supplement, and strengthening spleen and nourishing stomach, nourishing qi and blood, beautifying face and moistering lotion, liver-kidney tonifying, clearing heart fire is clearing heat and detoxicating, anti-oxidant etc.
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| CN103110160A (en) * | 2013-01-31 | 2013-05-22 | 黑龙江省农业科学院食品加工研究所 | Preparation method and product of wholewheat glycation black rice beverage |
| CN103284060A (en) * | 2013-06-28 | 2013-09-11 | 安徽燕之坊食品有限公司 | Coarse cereal food containing monascus bacteria and fermented glutinous rice yeasts and preparation method thereof |
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| CN103989225B (en) * | 2014-05-10 | 2015-08-12 | 广西科技大学 | The method of production of sweet potato corn juice composite beverage |
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| CN108041168A (en) * | 2017-12-27 | 2018-05-18 | 吉林市永鹏农副产品开发有限公司 | A kind of food grains other than rice and wheat and its processing method containing solid particle |
| EP4000423A1 (en) * | 2020-11-13 | 2022-05-25 | VF Nutrition GmbH | Vegetable milk product with peas and process for producing a vegetable milk product |
| CN114391625A (en) * | 2022-01-19 | 2022-04-26 | 安徽燕之坊食品有限公司 | Cereal concentrated pulp beverage added with medlar and production method thereof |
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