CN102860554B - Tartary buckwheat miscellaneous-grain beverage and production method thereof - Google Patents

Tartary buckwheat miscellaneous-grain beverage and production method thereof Download PDF

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Publication number
CN102860554B
CN102860554B CN201210331960.7A CN201210331960A CN102860554B CN 102860554 B CN102860554 B CN 102860554B CN 201210331960 A CN201210331960 A CN 201210331960A CN 102860554 B CN102860554 B CN 102860554B
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bitter buckwheat
oat
juice
production method
pure water
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CN102860554A (en
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严俊波
康建平
岳晓敏
林小川
褚翠蓉
陈蓉
王拥军
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SICHUAN JIUJIUAI FOOD CO Ltd
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SICHUAN JIUJIUAI FOOD CO Ltd
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Abstract

The invention discloses a tartary buckwheat miscellaneous-grain beverage which comprises the following components by weight percent: 3-6% of buckwheat, 2-5% of oats, 0.5-1.5% of xylitol, 0.011-0.0125% of sucralose, 0.05-0.25% of a stabilizer, and the balance of pure water, wherein the stabilizer comprises sucrose fatty acid esters, xanthan gum, glycerol monostearate and sodium carboxymethyl cellulose. The invention also discloses a production method of the tartary buckwheat miscellaneous-grain beverage. The tartary buckwheat miscellaneous-grain beverage and production method thereof disclosed by the invention have the beneficial effects that the production method is simple; in the process of production, both nutritional ingredients in buckwheat and oats are reserved, and the flavors and the fragrances of miscellaneous grains such as the buckwheat, the oats and the like are perfectly fused together; the beverage is good in stability, long in quality guarantee period, and not stratified, and has no precipitation; and the beverage disclosed by the invention is comprehensive in nutrition and benefial to the absorption of human body, and has the health-care effects of reducing blood fat, blood pressure and blood glucose, losing weight, and the like.

Description

A kind of bitter buckwheat coarse grain beverage and production method thereof
Technical field
The present invention relates to the preparation method technical field of beverage, particularly a kind of bitter buckwheat coarse grain beverage and production method thereof.
Background technology
The exploitation of compound coarse grain beverage is the trend of following beverage development, is to solve one of unbalance approach of people's diet nutritional in modern fast pace life.
Bitter buckwheat is unique crop that integrates seven major nutrient in cereal crops, and its seven major nutrient comprises: bioflavonoid, trace element and mineral matter, starch, vitamin, cellulose, fat and protein.In bitter buckwheat, the Main Ingredients and Appearance of bioflavonoid is rutin, has another name called citrin, hypoglycemic, glucose in urine, blood fat, beneficial air lift god's effect is arranged, and rutin there is no almost in other cereal.In bitter buckwheat, oleic acid and linoleic acid content are high, linoleic acid is the most important aliphatic acid of human body, can not synthesize in body, belong to a kind of of unrighted acid, it is putative unique essential fatty acid, good reputation with " blood vessel street cleaner " can be prevented and treated atherosclerotic and angiocardiopathy and senile obesity.In bitter buckwheat, the structure of protein forms and content, make it have unique nutrition and health care function, it contains 19 kinds of natural amino acids, be rich in arginine and histidine, contain especially the lysine that general plant such as wheat, rice lack, and bitter buckwheat albumen has nearly 1/3rd for cleaning albumen, can clear up vivotoxin and foreign matter.International Plant Genetic Resources Institute has been grouped into bitter buckwheat the row of " crop that is not fully utilized ", and the expert foretells that bitter buckwheat will become the mankind's in this century important foodstuffs resource.
Oat is a kind of low sugar, high nutrition, high energy food.Not only content is high for its signboard nutrient, and Functionality, quality and appealing design, is to be subjected to one of food that the modern welcomes.In the ten large healthy food that Time is chosen, oat ranks the 5th.In oat, the amino acid ratio of components of protein is more comprehensive, be rich in 8 seed amino acids of needed by human, especially lysine content is higher, and the element such as phosphorous, iron, calcium, B family vitamin, niacin, folic acid, pantothenic acid also in oat, more have the saponin that lacks in cereal in addition.Be rich in Soluble Fiber and insoluble fibre in oat simultaneously, can absorb in a large number the cholesterol in human body and excrete, this diet that is just meeting modern " food is not minded slightly " advocated is seen.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, provide a kind of production method simple, both stayed the nutritional labeling in bitter buckwheat, oat, again with the flavour of the coarse cereals such as bitter buckwheat and oat and bitter buckwheat coarse grain beverage and the production method thereof that fragrance perfectly merges.
Purpose of the present invention is achieved through the following technical solutions: a kind of bitter buckwheat coarse grain beverage, and it comprises following component, and the percentage by weight of each component is:
Bitter buckwheat 3～6%,
Oat 2～5%,
Xylitol 0.5～1.5%,
Sucralose 0.011～0.0125%
Stabilizing agent 0.05～0.25%,
All the other are pure water.
Described stabilizing agent comprises sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and the weight ratio sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose=1:1.5～3.0:2.0～3.5:3.0～5.0.
The production method of described a kind of bitter buckwheat coarse grain beverage, it comprises the following steps:
S1, the preparation of bitter buckwheat juice: take bitter buckwheat by formula, bitter buckwheat is toasted 10～15min at 120～130 ℃ of temperature, then by weight for the ratio of bitter buckwheat: pure water=1:5～10 extracts under 85～95 ℃ 2～3 times, each 10～20min, 200 mesh filter screens filter to get bitter buckwheat juice;
S2, the preparation of oat juice, it comprises following substep:
S21, take oat by formula, with oat and pure water after the ratio defibrination of 1:8～15, with 80 mesh sieve coarse filtration removal wheat bran and residues, add high temperature resistant AMS by 5～8U/g over dry starch, be warming up to 90～94 ℃, be incubated 10～20 minutes, then boil the enzyme 5min that goes out;
S22, be cooled to 53～54 ℃, transfer pH4.0～4.5, add carbohydrase by 240U/g over dry starch, add cellulase by the 100U/g cellulose, 50～52 ℃ of lower enzymolysis to the reaction of iodine liquid without blue, boil the enzyme 5min that goes out;
S23, enzymolysis liquid is filtered to get oat juice with 200 mesh filter screens;
S3, allotment: bitter buckwheat juice is mixed with oat juice, to add by the stabilizing agent that formula takes in the mixed liquor of bitter buckwheat juice and oat juice, wear into fine and smooth pulpous state with colloid mill, then mix with the xylitol that takes by formula, Sucralose, supply pure water, stir;
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 120～125 ℃, sterilizing time: 15～30min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 40～45MPa, homogenization pressure 25～30MPa for the second time.
The present invention has the following advantages: the solid content in bitter buckwheat coarse grain beverage of the present invention, total sugar content, dietary fiber content are respectively according to GB/T 12143(beverage universaling analysis method), GB/T 15038(film test solution method), the mensuration of dietary fiber in GB 5009.88(food) measure, its indices all meets relevant criterion; And production method of the present invention is simple, has both stayed in process of production the nutritional labeling in bitter buckwheat, oat simultaneously, and flavour and the fragrance with coarse cereals such as bitter buckwheat and oats perfectly merges again, its good stability, nothing precipitation, not stratified, long shelf-life; Beverage comprehensive nutrition of the present invention is beneficial to absorption of human body, has health-care efficacies such as blood fat, hypotensive, hypoglycemic, fat-reducing.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, and protection scope of the present invention is not limited to the following stated:
Embodiment 1:
A kind of bitter buckwheat coarse grain beverage, it comprises following component:
Bitter buckwheat 3%,
Oat 2%,
Xylitol 0.5%,
Sucralose 0.0125%,
Stabilizing agent 0.05%,
All the other are pure water.
Described stabilizing agent comprises sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and the weight ratio sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose=1:3.0:3.5:5.0.
The production method of described a kind of bitter buckwheat coarse grain beverage, it comprises the following steps:
The preparation of S1, bitter buckwheat juice: take bitter buckwheat 150g by formula, bitter buckwheat is toasted 15min at 120 ℃ of temperature, then add the 1500ml pure water extract 3 times under 85 ℃, 10min, merge three times extract at every turn, and 200 mesh filter screens filter to get bitter buckwheat juice;
S2, the preparation of oat juice, it comprises following substep:
S21, take oat 100g by formula, add the 1000ml pure water, after paste mill grinding, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.02g of enzyme 20000U/g alive, be warming up to 90 ℃, be incubated 20 minutes, then boil the enzyme 5min that goes out, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S22, be cooled to 53 ℃, transfer pH4.0～4.5, add the live carbohydrase 0.15g of 100000U/g of enzyme, add the live cellulase 0.10g of 10000U/g of enzyme, 50 ℃ of lower enzymolysis to the reaction of iodine liquid without blue, boil the enzyme 5min that goes out;
S23, enzymolysis liquid is filtered to get oat juice with 200 mesh filter screens;
S3, allotment: bitter buckwheat juice is mixed with oat juice, to take by formula adds in the mixed liquor of bitter buckwheat juice and oat juice after stabilizing agent 2.5g mixes, wear into fine and smooth pulpous state with colloid mill, then mix with the xylitol 25g that takes by formula, Sucralose 0.625g, supply pure water, be settled to 5000ml, stir;
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 121 ℃, sterilizing time: 15min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 45MPa, homogenization pressure 25MPa for the second time.
Embodiment 2:
A kind of bitter buckwheat coarse grain beverage, it comprises following component:
Bitter buckwheat 6%,
Oat 5%,
Xylitol 1.5%,
Sucralose 0.011%,
Stabilizing agent 0.25%,
All the other are pure water.
Described stabilizing agent comprises sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and the weight ratio sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose=1:1.8:2.5:3.2.
The preparation of S1, bitter buckwheat juice: take bitter buckwheat 300g by formula, bitter buckwheat is toasted 10min at 130 ℃ of temperature, then add the 1500ml pure water extract 2 times under 95 ℃, 15min, merge twice extract at every turn, and 200 mesh filter screens filter to get bitter buckwheat juice;
S2, the preparation of oat juice, it comprises following substep:
S21, take oat 100g by formula, add the 1500ml pure water, after paste mill grinding, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.04g of enzyme 20000U/g alive, be warming up to 94 ℃, be incubated 10 minutes, then boil the enzyme 5min that goes out, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S22, be cooled to 54 ℃, transfer pH4.0～4.5, add the live carbohydrase 0.3g of 100000U/g of enzyme, add the live cellulase 0.20g of 10000U/g of enzyme, 52 ℃ of lower enzymolysis to the reaction of iodine liquid without blue, boil the enzyme 5min that goes out;
S23, enzymolysis liquid is filtered to get oat juice with 200 mesh filter screens;
S3, allotment: bitter buckwheat juice is mixed with oat juice, to take by formula adds in the mixed liquor of bitter buckwheat juice and oat juice after stabilizing agent 12.5g mixes, wear into fine and smooth pulpous state with colloid mill, then mix with the xylitol 75g that takes by formula, Sucralose 0.55g, supply pure water, be settled to 5000ml, stir;
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 120 ℃, sterilizing time: 30min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 40MPa, homogenization pressure 30MPa for the second time.
Embodiment 3:
A kind of bitter buckwheat coarse grain beverage, it comprises following component:
Bitter buckwheat 5%,
Oat 4%,
Xylitol 1.2%,
Sucralose 0.0113%,
Stabilizing agent 0.22%,
All the other are pure water.
Described stabilizing agent comprises sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and the weight ratio sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose=1:1.8:2.5:3.2.
The preparation of S1, bitter buckwheat juice: take bitter buckwheat 250g by formula, bitter buckwheat is toasted 12min at 125 ℃ of temperature, then add the 1500ml pure water extract 3 times under 90 ℃, 20min, merge twice extract at every turn, and 200 mesh filter screens filter to get bitter buckwheat juice;
S2, the preparation of oat juice, it comprises following substep:
S21, take oat 200g by formula, add the 1600ml pure water, after paste mill grinding, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.04g of enzyme 20000U/g alive, be warming up to 92 ℃, be incubated 15 minutes, then boil the enzyme 5min that goes out, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S22, be cooled to 53 ℃, transfer pH4.0～4.5, add the live carbohydrase 0.30g of 100000U/g of enzyme, add the live cellulase 0.20g of 10000U/g of enzyme, 51 ℃ of lower enzymolysis to the reaction of iodine liquid without blue, boil the enzyme 5min that goes out;
S23, enzymolysis liquid is filtered to get oat juice with 200 mesh filter screens;
S3, allotment: bitter buckwheat juice is mixed with oat juice, to take by formula adds in the mixed liquor of bitter buckwheat juice and oat juice after stabilizing agent 11g mixes, wear into fine and smooth pulpous state with colloid mill, then mix with the xylitol 60g that takes by formula, Sucralose 0.565g, supply pure water, be settled to 5000ml, stir;
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 125 ℃, sterilizing time: 15min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 43MPa, homogenization pressure 28MPa for the second time.
Embodiment 4:
A kind of bitter buckwheat coarse grain beverage, it comprises following component:
Bitter buckwheat 4%,
Oat 3%,
Xylitol 1.0%,
Sucralose 0.0117%,
Stabilizing agent 0.20%,
All the other are pure water.
Described stabilizing agent comprises sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and the weight ratio sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose=1:1.5:2.0:3.0.
The preparation of S1, bitter buckwheat juice: take bitter buckwheat 200g by formula, bitter buckwheat is toasted 10min at 120 ℃ of temperature, then add the 1000ml pure water extract 2 times under 95 ℃, 20min, merge twice extract at every turn, and 200 mesh filter screens filter to get bitter buckwheat juice;
S2, the preparation of oat juice, it comprises following substep:
S21, take oat 150g by formula, add the 1200ml pure water, after paste mill grinding, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.03g of enzyme 20000U/g alive, be warming up to 94 ℃, be incubated 10 minutes, then boil the enzyme 5min that goes out, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S22, be cooled to 54 ℃, transfer pH4.0～4.5, add the live carbohydrase 0.25g of 100000U/g of enzyme, add the live cellulase 0.15g of 10000U/g of enzyme, 52 ℃ of lower enzymolysis to the reaction of iodine liquid without blue, boil the enzyme 5min that goes out;
S23, enzymolysis liquid is filtered to get oat juice with 200 mesh filter screens;
S3, allotment: bitter buckwheat juice is mixed with oat juice, to take by formula adds in the mixed liquor of bitter buckwheat juice and oat juice after stabilizing agent 10g mixes, wear into fine and smooth pulpous state with colloid mill, then mix with the xylitol 50g that takes by formula, Sucralose 0.585g, supply pure water, be settled to 5000ml, stir;
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 122 ℃, sterilizing time: 20min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 45MPa, homogenization pressure 25MPa for the second time.

Claims (2)

1. the production method of a bitter buckwheat coarse grain beverage, described bitter buckwheat coarse grain beverage comprises following component: bitter buckwheat, oat, xylitol, Sucralose, stabilizing agent and pure water, it is characterized in that, the percentage by weight of aforementioned each component is:
Bitter buckwheat 3～6%,
Oat 2～5%,
Xylitol 0.5～1.5%,
Sucralose 0.011～0.0125%,
Stabilizing agent 0.05～0.25%,
All the other are pure water;
The production method of described bitter buckwheat coarse grain beverage comprises the following steps:
S1, the preparation of bitter buckwheat juice: take bitter buckwheat by formula, bitter buckwheat is toasted 10～15min at 120～130 ℃ of temperature, then by weight for the ratio of bitter buckwheat: pure water=1:5～10 extracts under 85～95 ℃ 2～3 times, each 10～20min, 200 mesh filter screens filter to get bitter buckwheat juice;
S2, the preparation of oat juice, it comprises following substep:
S21, take oat by formula, with oat and pure water after the ratio defibrination of 1:8～15, with 80 mesh sieve coarse filtration removal wheat bran and residues, add high temperature resistant AMS by 5～8U/g over dry starch, be warming up to 90～94 ℃, be incubated 10～20 minutes, then boil the enzyme 5min that goes out;
S22, be cooled to 53～54 ℃, transfer pH4.0～4.5, add carbohydrase by 240U/g over dry starch, add cellulase by the 100U/g cellulose, 50～52 ℃ of lower enzymolysis to the reaction of iodine liquid without blue, boil the enzyme 5min that goes out;
S23, enzymolysis liquid is filtered to get oat juice with 200 mesh filter screens;
S3, allotment: bitter buckwheat juice is mixed with oat juice, to add by the stabilizing agent that formula takes in the mixed liquor of bitter buckwheat juice and oat juice, wear into fine and smooth pulpous state with colloid mill, then mix with the xylitol that takes by formula, Sucralose, supply pure water, stir;
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 120～125 ℃, sterilizing time: 15～30min.
2. the production method of a kind of bitter buckwheat coarse grain beverage as claimed in claim 1 is characterized in that: described homogeneous operation comprises twice, for the first time homogenization pressure 40～45MPa, homogenization pressure 25～30MPa for the second time.
3 .The production method of a kind of bitter buckwheat coarse grain beverage as claimed in claim 1, it is characterized in that: described stabilizing agent comprises sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and the weight ratio sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose=1:1.5～3.0:2.0～3.5:3.0～5.0.
CN201210331960.7A 2012-09-11 2012-09-11 Tartary buckwheat miscellaneous-grain beverage and production method thereof Active CN102860554B (en)

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CN105076984A (en) * 2015-09-08 2015-11-25 厦门格兰贝尔生物科技有限公司 Enzymolysis oat flour with high DE (dextrose equivalent) value and preparation method thereof
CN110169522A (en) * 2019-06-28 2019-08-27 益倍(武汉)健康科技有限公司 A kind of method and application of hypoglycemic plant drink preparation
CN111685183A (en) * 2020-06-01 2020-09-22 杭州娃哈哈科技有限公司 Liquid meal replacement dairy product compounded by black tartary buckwheat tea and oat and preparation method thereof
CN115024455A (en) * 2022-06-29 2022-09-09 山西农业大学山西功能食品研究院 Processing technology of low-GI tartary buckwheat thick pulp beverage and method for determining in-vitro digestibility of low-GI tartary buckwheat thick pulp beverage

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