CN102934827A - Grain clear beverage and production method thereof - Google Patents
Grain clear beverage and production method thereof Download PDFInfo
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- CN102934827A CN102934827A CN2011102340610A CN201110234061A CN102934827A CN 102934827 A CN102934827 A CN 102934827A CN 2011102340610 A CN2011102340610 A CN 2011102340610A CN 201110234061 A CN201110234061 A CN 201110234061A CN 102934827 A CN102934827 A CN 102934827A
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Abstract
The invention belongs to the field of foodstuff processing technology, and specifically relates to the field of a grain highly processed product and a production method thereof, and particularly relates to a clear beverage produced by the grains and a method for producing the product. The raw materials of the grain clear beverage comprises the grains, auxiliary materials, condiments and water, wherein the grains are selected from rice, broken rice, buckwheat, millet, corn or barley and a combination of the above materials, and the grains are smashed into materials with the particle size of 0.1-3 mm; the auxiliary materials are green tea leaves or red tea leaves, licorice, plumula nelumbinis and coptidis rhizome; and the condiments are honey, salt, powdered pepper, malic acid and coffee essence. The production method comprises the steps of infiltrating the grains with water, draining the water, steaming the grains, baking the obtained grains and the auxiliary materials respectively, mixing the baked grains and the baked auxiliary materials; lixiviating the mixture to obtain a filtrate, adding the condiments and water to the filtrate to obtain the clear beverage product. The product has classical grain fragrance, and has balanced flavor and soft mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of cereal deep processed product and method, relate in particular to the clear beverage of a kind of cereal and production method thereof.
Background technology
Cereal is the important foodstuffs raw material of China, except cooking staple food, also can be processed into polytype food.The food that cereal is made after roasting processing has invigorating spleen to remove dampness, appetizing intelligence development, the peaceful effects such as blood, mental-tranquilization of being indecisive and changeable.
It is that CN101258943A (corn beverage) and publication number are that the Chinese invention patent application prospectus of CN101258944A (a kind of corn beverage preparation method) is take the method for corn as the main material production beverage that the applicant retrieves such as publication number, method is with behind the bright maize raw material defibrination, the adding auxiliary material/and seasoning additive mixing preparation, beverage is made in sterilization, and publication number is that the Chinese invention patent application prospectus of CN101703291A (a kind of rice beverage and production method thereof) is through baking with rice, the beverage that the step such as infusion or enzymolysis is made.The Fang Mingjun of above-mentioned several beverages is take cereal as raw material, but does not belong to clearly beverage.Publication number is that the Chinese invention patent application prospectus of CN1771824A (prescription of a kind of meter tea beverage and method for making) is a kind of beverage that steps such as boiling, cross its filtered juice of leaching is made that rice is mixed with tealeaves, the party is bright only with the raw material boiling, and fully stripping is incomplete for the nutriment in the raw material.Some beverage utilizes the technology of gelatinization enzymolysis, small molecular sugar and small-molecular peptides, the amino acid whose content of the easy absorption in the product are increased, for example publication number is that the Chinese invention patent application prospectus of CN101258944A (a kind of brown rice beverage and preparation method) is that homogeneous formed after brown rice was added batching through pulverizing, gelatinization defibrination, enzymolysis, centrifuging and taking supernatant, but the materials such as sodium alginate, xanthans have been added in this beverage, these materials belong to thickener, the beverage viscosity of producing is high, and is as clear as crystal not.With the closely-related one piece of patent documentation of the present invention be the own disclosure of the Invention of applicant " a kind of production method of convenient nutritive rice-tea and product " (publication number is CN101103755A), its step comprises that Raw Materials Rice or brown rice are eluriated, roasted, fragmentation, its raw material is by fermentation or germination treatment, can increase free amino acid, the GABA of meter tea, the content of total reducing sugar, color and luster was bright after product filled drink, strong parched rice fragrance is arranged, and mouthfeel is soft.If but fermentation or germination condition control are improper, can cause the tart flavour overrich, and directly living stir-fry of raw material, flavor substance is fully stripping, affects the quality of product, need to further improve its quality and technique.This product belongs to solid beverage simultaneously, need to soak with boiling water when drinking, and it is convenient not to drink.
Summary of the invention
The object of the invention is to overcome the defective of prior art, the clear beverage of a kind of cereal and production method thereof are provided, the clear beverage operation of cereal of utilizing the method to make is simple, and local flavor is soft.
The present invention is achieved in that
The clear beverage of a kind of cereal, it comprises cereal, auxiliary material, flavoring and water, proportioning by weight is as follows:
Particle diameter is cereal materials 20-80 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 0.5-5.0 part;
Radix Glycyrrhizae 0.3-5.0 part;
Embryo nelumbinis 0.2-5.0 part;
Coptis 0.001-0.2 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 0.1-30 part;
Salt 0.01-5.0 part;
Pepper powder 0.001-1.5 part;
Chilli powder 0.001-3.2 part;
Malic acid 0.1-15 part;
Coffee aroma 0.01.0.9 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts;
Described cereal is rice or cracks rice or one of them or its combination of buckwheat or millet or corn or barley; The said goods of the present invention prepares according to the following step:
Its general steps comprises raw material handling, fragmentation, infiltrates, steams, parch, batching, lixiviate, seasoning, can and sterilization, and its concrete steps are:
1) press formula ratio, with cereal by material-water ratio 1: 0.05-1: 6 amount adds entry, in infiltrating 5-60min below 50 ℃, obtains material 1;
2) with step 1) material 1 that obtains steams 10-60min under 80-120 ℃, obtain material 2;
3) with step 2) material that obtains 2 is to roast 3-20min under 100-200 ℃ to raw material puffed crisp in temperature first, then roasts 10-50min under 30-90 ℃, makes it have cereal burnt odor smell, obtains material 3;
4) by formula ratio auxiliary material is roasted 20-30min under 100-150 ℃, obtain auxiliary material;
5) with auxiliary material and material 3 mixings, get material 4;
6) with material 4 by volume/mass ratio adds 1: 1-1: 20 water, at 20-100 ℃ of lower stirring and leaching 10-60min, filter in 100-300 order analysis sieve, get filtrate;
7) to step 6) filtrate in add water to 100 weight portions, regulate its flavour to wherein adding flavoring again by formula ratio, obtain clearly beverage semi-finished product;
8) to step 7) the clear beverage of semi-finished product add dimethyl two carbonate according to the amount of 0.15g/kg, be filled with again CO
2Carry out can and obtain clearly beverage product, or with the clear beverage of described semi-finished product at 65 ℃ of lower sterilization 30min, obtain clearly beverage product.
According to the foregoing invention thinking, the preferred version 1 of the clear beverage of cereal of the present invention, proportioning by weight is as follows:
Particle diameter is cereal materials 30-60 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 1.5-4.0 part;
Radix Glycyrrhizae 0.5-3.5 part;
Embryo nelumbinis 1.5-3.5 part;
Coptis 0.03-0.08 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 2.0-25 part;
Salt 0.02-4.5 part;
Pepper powder 0.04-1.0 part;
Chilli powder 0.03-2.5 part;
Malic acid 8-12 part;
Coffee aroma 0.09-0.7 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
As preferred version 2, the clear beverage of cereal of the present invention, proportioning by weight is as follows:
Particle diameter is cereal materials 40-50 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 2.0-3.5 part;
Radix Glycyrrhizae 2.0-3.0 part;
Embryo nelumbinis 2.0-3.2 part;
Coptis 0.04-0.07 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 10-20 part;
Salt 0.5-3.5 part;
Pepper powder 0.06-0.12 part;
Chilli powder 0.05-1.05 part;
Malic acid 9-11 part;
Coffee aroma 0.11-0.45 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
The applicant provides the production method of the clear beverage of a kind of cereal, and it comprises cereal, auxiliary material, and flavoring and water, proportioning by weight is as follows:
Particle diameter is cereal materials 20-80 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 0.5-5.0 part;
Radix Glycyrrhizae 0.3-5.0 part;
Embryo nelumbinis 0.2-5.0 part;
Coptis 0.001-0.2 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 0.1-30 part;
Salt 0.01-5.0 part;
Pepper powder 0.001-1.5 part;
Chilli powder 0.001-3.2 part;
Malic acid 0.1-15 part;
Coffee aroma 0.01-0.9 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts;
Described cereal is rice or cracks rice or one of them or its combination of buckwheat or millet or corn or barley; It prepares according to the following step:
Its step comprises raw material handling, fragmentation, infiltrates, steams, parch, batching, lixiviate, seasoning, can and sterilization,
1) press formula ratio, with cereal by material-water ratio 1: 0.05-1: 6 amount adds entry, in infiltrating 5-60min below 50 ℃, obtains material 1;
2) with step 1) material 1 that obtains steams 10-60min under 80-120 ℃, obtain material 2;
3) with step 2) material that obtains 2 is to roast 3-20min under 100-200 ℃ to raw material puffed crisp in temperature first, then roasts 10-50min under 30-90 ℃, makes it have cereal burnt odor smell, obtains material 3;
4) by formula ratio auxiliary material is roasted 20-30min under 100-150 ℃, obtain auxiliary material;
5) with auxiliary material and material 3 mixings, get material 4;
6) with material 4 by volume/mass ratio adds 1: 1-1: 20 water, at 20-100 ℃ of lower stirring and leaching 10-60min, filter in 100-300 order analysis sieve, get filtrate;
7) to step 6) filtrate in add water to 100 weight portions, regulate its flavour to wherein adding flavoring again by formula ratio, obtain clearly beverage semi-finished product;
8) to step 7) the clear beverage of semi-finished product add dimethyl two carbonate according to the amount of 0.15g/kg, be filled with again CO
2Carry out can and obtain clearly beverage product, or with the clear beverage of described semi-finished product at 65 ℃ of lower sterilization 30min, obtain clearly beverage product.
As preferred version 1, the clear beverage of cereal of the present invention proportioning by weight is as follows:
Particle diameter is cereal materials 30-60 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 1.5-4.0 part;
Radix Glycyrrhizae 0.5-3.5 part;
Embryo nelumbinis 1.5-3.5 part;
Coptis 0.03-0.08 part
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 2.0-25 part;
Salt 0.02-4.5 part;
Pepper powder 0.04-1.0 part;
Chilli powder 0.03-2.5 part;
Malic acid 8-12 part;
Coffee aroma 0.09-0.7 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
As preferred version 2, the clear beverage of cereal of the present invention proportioning by weight is as follows: proportioning by weight is as follows:
Particle diameter is cereal materials 40-50 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 2.0-3.5 part;
Radix Glycyrrhizae 2.0-3.0 part;
Embryo nelumbinis 2.0-3.2 part;
Coptis 0.04-0.07 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 10-20 part;
Salt 0.5-3.5 part;
Pepper powder 0.06-0.12 part;
Chilli powder 0.05-1.05 part;
Malic acid 9-11 part;
Coffee aroma 0.11-0.45 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
Compared with prior art, the present invention has the following advantages:
(1) not through infiltrating or steam treatment, the raw material of development of the present invention makes the millet paste transparency higher through infiltrating and steam treatment to the cereals beverage processing before usually, and color and luster is limpid, and taste is soft simple and elegant.
(2) product color clarification among the present invention, stable in properties, difficult muddy.
(3) Chinese medicinal ingredients of the present invention is coordinated collocation mutually with flavor substance, and its local flavor is soft.
(4) the present invention adopts inflation can and do not inflate the can dual mode, develops fizz and fizz not, the demand of adaptation different crowd.
(5) production of the present invention is easy to realize suitability for industrialized production.
The clear beverage of cereal of the present invention compared with prior art, raw material sources are wide, comprise various cereal, and are nutritious, and the multiple water-soluble nutritional labelings such as reduced sugar, free amino acid, mineral matter can be provided, color and luster is uniform and stable, mouthfeel is soft.
Description of drawings
Fig. 1 steams effect on the impact of product nutritional character, among the figure:
Figure 1A is the product content of reducing sugar that difference steams condition.
Figure 1B is the product free aminoacid content that difference steams condition.
Fig. 2 be effect of impregnation may on the impact of product nutritional character, among the figure:
Fig. 2 A is the product content of reducing sugar of different infiltration conditions.
Fig. 2 B is the product free aminoacid content of different infiltration conditions.
Fig. 3 roasts the time on the impact of product chromaticity, among the figure:
Fig. 3 A is that difference roasts the time to the impact of product lightness.
Fig. 3 B is that difference roasts the time to the impact of the red degree of product.
Fig. 3 C is that difference roasts the time to the impact of product Huang degree.
Fig. 3 D is that difference roasts the time to the impact of product chroma.
The specific embodiment
Below in conjunction with example, detailed explanation method of the present invention and effect, but the invention is not restricted to following examples.
Embodiment 1:
Step 1: 100 kilograms of rice (commercially available long-grained nonglutinous rice) of getting after cleaning out are pulverized, and cross 10 mesh sieves, obtain 80 kilograms of powders,
For subsequent use;
Step 2: in above-mentioned powder, add 80 kilograms water, in 30 ℃ of infiltration 60min, make the abundant swelling of material, drain away the water.
Step 3: get the material that step 2 obtains and under 80 ℃, steam 60min, make the complete slaking of rice internal starch.
Step 4: roast the material after above-mentioned the steaming, at first roast 9 minutes to raw material puffed crisp in 150 ℃ of high temperature, then under 60 ℃ of low temperature, roast 20 minutes to golden yellow and have a cereal burnt odor smell.
Step 5: take by weighing 3 kilograms of green teas, 3 kilograms in Radix Glycyrrhizae, 2 kilograms of embryo nelumbinises, 0.02 kilogram of the coptis roasts 25min under 100 ℃, obtain auxiliary material.
Step 6: add 160 kilograms water behind the stock and adjunct mixing after will roasting, in 60 ℃ of lower stirring and leaching 30min, filter in 150 order analyses sieve, get filtrate (obtaining about 180 kilograms of filtrate);
Step 7: to step 6) add water to 200 kilograms in the filtrate, add again 4 kilograms of flavor enhancement salt, 30 kilograms of honey, 4 kilograms of malic acid, 0.4 kilogram of coffee aroma stirs, and obtains clearly beverage semi-finished product;
Step 8: the clear beverage of the semi-finished product sterilization 30min under 65 ℃ with step 7 namely obtain the clear beverage product of cereal.Soft through this product taste of appraise, long times of aftertaste.
The subjective appreciation standard of the clear beverage of cereal of the present invention sees Table 1 (following examples roughly the same).
The subjective appreciation standard of the clear beverage of table 1 cereal
The explanation of table 1: scoring 10 is divided into full marks.
Embodiment 2:
Step 1: 100 kilograms of rice (commercially available long-grained nonglutinous rice) of getting after cleaning out are pulverized, and cross 10 mesh sieves, obtain 80 kilograms of powders, and are for subsequent use;
Step 2: in above-mentioned powder, add 80 kilograms water, in 30 ℃ of infiltration 60min, make the abundant swelling of material, drain away the water.
Step 3: get the material that step 2 obtains and under 80 ℃, steam 60min, make the complete slaking of rice internal starch.
Step 4: roast the material after above-mentioned the steaming, at first roast 9 minutes to raw material puffed crisp in 150 ℃ of high temperature, then under 60 ℃ of low temperature, roast 20 minutes to golden yellow and have a cereal burnt odor smell.
Step 5: take by weighing 3 kilograms of black teas, 3 kilograms in Radix Glycyrrhizae, 2 kilograms of embryo nelumbinises, 0.02 kilogram of the coptis roasts 25min under 100 ℃, obtain auxiliary material.
Step 6: add 160 kilograms water behind the stock and adjunct mixing after will roasting, in 60 ℃ of lower stirring and leaching 30min, filter in 150 order analyses sieve, get filtrate (obtaining about 180 kilograms of filtrate);
Step 7: to step 6) add water to 200 kilograms in the filtrate, add again 4 kilograms of flavor enhancement salt, 30 kilograms of honey, 4 kilograms of malic acid, 0.4 kilogram of coffee aroma stirs, and obtains clearly beverage semi-finished product;
Step 8: clear beverage adding anticorrisive agent dimethyl two carbonate of semi-finished product (addition is 0.15g/kg) of step 7 are carried out sterilization (with reference to GB2760-2007, maximum use amount is 0.25g/kg in " food additives sanitary standard ", referring to following information:
Http:// down.foodmate.net/d/search.php? keyword=GB+2760-2007+%CA%B3%C6%B7%CC%ED%BC%D3%BC%C1%CA%B 9%D3%C3﹠amp; Mod=do﹠amp; N=1), be filled with 1.5 times CO
2Gas (with reference to GB/T10792-2008 " soda (carbonated drink) ", referring to following information:
Http:// down.foodmate.net/d/search.php? keyword=%CC%BC%CB%E1%D2%FB%C1%CF﹠amp; Mod=do﹠amp; N=1), by pressure filling (the LOOP-4 type carbonic acid drink bottler that adopts Shanghai to produce along instrument experimental facilities Co., Ltd), get again the clear beverage product of cereal after the capping.Soft through this product taste of appraise, and have the mouthfeel of carbonated drink.
Embodiment 3: steam effect for example
Step according to embodiment 1.The cereal of present embodiment is for cracking rice.Cross 30 mesh sieves after pulverizing.Present embodiment is only tested and has been compared the temperature and time that steams to the impact of reduced sugar in the product and free aminoacid content.The invention effect as shown in Figure 1.As shown in Figure 1, improve steaming temperature and can improve content of reducing sugar, will crack rice in temperature to be to steam 40-60min under 100-120 ℃, to be conducive to separating out of free amino acid after soaking.
Embodiment 4: effect of impregnation may for example
Step according to embodiment 1.The cereal of present embodiment is for cracking rice.Cross 40 mesh sieves after pulverizing.Present embodiment is only tested and has been compared water addition ratio example and infiltrating time to the impact of reduced sugar in the product and free aminoacid content.The effect of present embodiment is seen Fig. 2.
Fig. 2 shows that infiltration technique has considerable influence to reduced sugar and the free aminoacid content of the clear beverage of cereal of the present invention, is 1: 1.3 adding water volume ratio, and it is the highest to infiltrate the product content of reducing sugar that obtains under the condition of 40min.Present embodiment shows that larger water addition ratio example (volume ratio) 1: 1.5 and long infiltrating time 60min are conducive to the free aminoacid content of beverage.
Embodiment 5: roast giving an example of chronergy
Step according to embodiment 1.The cereal of present embodiment is for cracking rice.Cross 10 mesh sieves after pulverizing.Experimental condition is 60 ℃ (low temperature), and the time of roasting is 10-50min, and present embodiment to the impact effect of product colourity as shown in Figure 3.
As shown in Figure 3, low temperature roasts the time has certain impact to the colourity of product, and present embodiment shows that the trend that tends towards stability afterwards appears rising first in prolongation lightness in time, and the color of parched rice is deepened gradually in the frying process.The prolongation in time of red degree increases first rear decline, and red degree is the highest when roasting 30min.Huang Du prolongation in time increases first rear decline, and the Huang degree is maximum when roasting 40min.Chroma prolongation in time increases first rear decline, reaches the highest when roasting 40min.
Embodiment 6: the clear drink formula of multi-flavor for example
Step according to embodiment 1.The cereal of present embodiment is buckwheat.Cross 20 mesh sieves.Present embodiment only changes different prescriptions, makes the clear beverage of multi-flavor according to the method among the embodiment 1.The clear beverage that adopts various prescription productions is carried out subjective appreciation, and prescription of the clear beverage of multi-flavor and products thereof feature sees Table 2.
The clear drink formula of table 2 multi-flavor and products thereof feature
The explanation of table 2: the full marks of each hurdle scoring are 10 minutes.
Embodiment 7: with giving an example of single cereal kind or the clear beverage of its combinations produce cereal
Present embodiment only changes the kind of cereal materials, be combined as the clear beverage of raw material production cereal with single cereal kind or its, cross its processing step of 10 mesh sieves and get condition (comprising each additive quality and quantity) with reference to embodiment 1, the clear beverage subjective appreciation analysis in table 3 that raw material of each combination is produced.
Table 3 different material combination and products thereof sensory evaluation
The explanation of table 3: the full marks of each hurdle scoring are 10 minutes.
Claims (6)
1. the clear beverage of cereal is characterized in that it comprises cereal, auxiliary material, and flavoring and water, proportioning by weight is as follows:
Particle diameter is cereal materials 20-80 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 0.5-5.0 part;
Radix Glycyrrhizae 0.3-5.0 part;
Embryo nelumbinis 0.2-5.0 part;
Coptis 0.001-0.2 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 0.1-30 part;
Salt 0.01-5.0 part;
Pepper powder 0.001-1.5 part;
Chilli powder 0.001-3.2 part;
Malic acid 0.1-15 part;
Coffee aroma 0.01-0.9 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts;
Described cereal is rice or cracks rice or one of them or its combination of buckwheat or millet or corn or barley; It prepares according to the following step:
Its step comprises raw material handling, fragmentation, infiltrates, steams, parch, batching, lixiviate, seasoning, can and sterilization,
1) press formula ratio, be 1 with cereal by material-water ratio: 0.05-1: 6 amount adds entry, in infiltrating 5-60min below 50 ℃, obtains material 1;
2) with step 1) material 1 that obtains steams 10-60min under 80-120 ℃, obtain material 2;
3) with step 2) material that obtains 2 is to roast 3-20min under 100-200 ℃ in temperature first, then roasts 10-50min under 30-90 ℃, makes it have cereal burnt odor smell, obtains material 3;
4) by formula ratio auxiliary material is roasted 20-30min under 100-150 ℃, obtain auxiliary material;
5) with auxiliary material and material 3 mixings, get material 4;
6) with material 4 by volume/mass ratio adds 1: 1-1: 20 water, at 20-100 ℃ of lower stirring and leaching 10-60min, filter with the 100-300 mesh sieve, get filtrate;
7) to step 6) filtrate in add water to 100 weight portions, regulate its flavour to wherein adding flavoring again by formula ratio, obtain clearly beverage semi-finished product;
8) to step 7) the clear beverage of semi-finished product add dimethyl two carbonate according to the amount of 0.15g/kg, be filled with again CO
2Carry out can and obtain clearly beverage product, or with the clear beverage of described semi-finished product at 65 ℃ of lower sterilization 30min, obtain clearly beverage product.
2. the clear beverage of cereal according to claim 1 is characterized in that, proportioning by weight is as follows:
Particle diameter is cereal materials 30-60 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 1.5-4.0 part;
Radix Glycyrrhizae 0.5-3.5 part;
Embryo nelumbinis 1.5-3.5 part;
Coptis 0.03-0.08 part
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 2.0-25 part;
Salt 0.02-4.5 part;
Pepper powder 0.04-1.0 part
Chilli powder 0.03-2.5 part
Malic acid 8-12 part;
Coffee aroma 0.09-0.7 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
3. the clear beverage of cereal according to claim 1 and 2 is characterized in that, proportioning by weight is as follows:
Particle diameter is cereal materials 40-50 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 2.0-3.5 part;
Radix Glycyrrhizae 2.0-3.0 part;
Embryo nelumbinis 2.0-3.2 part;
Coptis 0.04-0.07 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 10-20 part;
Salt 0.5-3.5 part;
Pepper powder 0.06-0.12 part;
Chilli powder 0.05-1.05 part;
Malic acid 9-11 part;
Coffee aroma 0.11-0.45 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
4. the production method of the clear beverage of cereal is characterized in that it comprises cereal, auxiliary material, and flavoring and water, proportioning by weight is as follows:
Particle diameter is cereal materials 20-80 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 0.5-5.0 part;
Radix Glycyrrhizae 0.3-5.0 part;
Embryo nelumbinis 0.2-5.0 part;
Coptis 0.001-0.2 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 0.1-30 part;
Salt 0.01-5.0 part;
Pepper powder 0.001-1.5 part;
Chilli powder 0.001-3.2 part;
Malic acid 0.1-15 part;
Coffee aroma 0.01-0.9 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts;
Described cereal is rice or cracks rice or one of them or its combination of buckwheat or millet or corn or barley.It prepares according to the following step:
Its step comprises raw material handling, fragmentation, infiltrates, steams, parch, batching, lixiviate, seasoning, can and sterilization,
1) press formula ratio, with cereal by material-water ratio 1: 0.05-1: 6 amount adds entry, in infiltrating 5-60min below 50 ℃, obtains material 1;
2) with step 1) material 1 that obtains steams 10-60min under 80-120 ℃, obtain material 2;
3) with step 2) material that obtains 2 is to roast 3-20min under 100-200 ℃ in temperature first, then roasts 10-50min under 30-90 ℃, makes it have cereal burnt odor smell, obtains material 3;
4) by formula ratio just auxiliary material under 100-150 ℃, roast 20-30min, obtain auxiliary material;
5) with auxiliary material and material 3 mixings, get material 4;
6) with material 4 by volume/mass ratio adds 1: 1-1: 20 water, at 20-100 ℃ of lower stirring and leaching 10-60min, filter in 100-300 order analysis sieve, get filtrate;
7) to step 6) filtrate in add water to 100 weight portions, regulate its flavour to wherein adding flavoring again by formula ratio, obtain clearly beverage semi-finished product;
8) to step 7) the clear beverage of semi-finished product add dimethyl two carbonate according to the amount of 0.15g/kg, be filled with again CO
2Carry out can and obtain clearly beverage product, or with the clear beverage of described semi-finished product at 65 ℃ of lower sterilization 30min, obtain clearly beverage product.
5. method according to claim 4 is characterized in that, proportioning by weight is as follows:
Particle diameter is cereal materials 30-60 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 1.5-4.0 part;
Radix Glycyrrhizae 0.5-3.5 part;
Embryo nelumbinis 1.5-3.5 part;
Coptis 0.03-0.08 part
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 2.0-25 part;
Salt 0.02-4.5 part;
Pepper powder 0.04-1.0 part
Chilli powder 0.03-2.5 part
Malic acid 8-12 part;
Coffee aroma 0.09-0.7 part
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
6. according to claim 4 or 5 described methods, it is characterized in that proportioning by weight is as follows:
Particle diameter is cereal materials 40-50 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 2.0-3.5 part;
Radix Glycyrrhizae 2.0-3.0 part;
Embryo nelumbinis 2.0-3.2 part;
Coptis 0.04-0.07 part;
With the above-mentioned raw materials mixing, obtain auxiliary material;
Flavoring:
Honey 10-20 part;
Salt 0.5-3.5 part;
Pepper powder 0.06-0.12 part;
Chilli powder 0.05-1.05 part;
Malic acid 9-11 part;
Coffee aroma 0.11-0.45 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
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| CN105725009A (en) * | 2016-02-24 | 2016-07-06 | 桃源县兴隆米业科技开发有限公司 | High essential amino-acid content nutritional rice juice drink |
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