CN102948904A - Production technology of high-calcium tartary buckwheat flavone instant beverage - Google Patents
Production technology of high-calcium tartary buckwheat flavone instant beverage Download PDFInfo
- Publication number
- CN102948904A CN102948904A CN2011102448659A CN201110244865A CN102948904A CN 102948904 A CN102948904 A CN 102948904A CN 2011102448659 A CN2011102448659 A CN 2011102448659A CN 201110244865 A CN201110244865 A CN 201110244865A CN 102948904 A CN102948904 A CN 102948904A
- Authority
- CN
- China
- Prior art keywords
- tartary buckwheat
- calcium
- flavone
- powder
- buckwheat flavone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a production technology of a high-calcium tartary buckwheat flavone instant beverage. The production technology is a novel tartary buckwheat deep-processing method. The production technology comprises 1, extracting an optimal tartary buckwheat flavone water-extraction blended agent at a ratio of tartary buckwheat to water of 1: 8 at a temperature of 100 DEG C for 60min, 2, drying the extract at a temperature of 125 DEG C in an oven to obtain tartary buckwheat flavone powder having flavone content of 11.18%, wherein optimal spray drying conditions of the optimal tartary buckwheat flavone water-extraction blended agent comprise that the content of an embedding agent in a flavone extracting solution is 10%; a feeding concentration is 30%; an inlet temperature is 125 DEG C; and an outlet temperature is 80 DEG C, and 3, adding an appropriate amount of active biological calcium powder into the tartary buckwheat flavone powder to obtain high-calcium tartary buckwheat flavone powder, adding 0.35g of xanthan gum, 0.15g of beta-CD and 0.45g of CMCNa into each 6g of the high-calcium tartary buckwheat flavone powder to obtain the high-calcium tartary buckwheat flavone instant beverage in a solid state, wherein the optimal brewing state of the high-calcium tartary buckwheat flavone instant beverage is a suspension state. The brewing conditions comprise that 7g of the high-calcium tartary buckwheat flavone instant beverage is added into 250 to 300ml of water having a temperature of 80 to 90 DEG C so that an optimal taste is obtained. The high-calcium tartary buckwheat flavone instant beverage contains tartary buckwheat flavone having effects of reducing blood sugar, blood pressure and blood fat, and adopts high-calcium dried small shrimp powder rich in proteins so that calcium is reinforced.
Description
Technical field
What the present invention relates to is a kind of take bitter buckwheat as raw material, and a kind of instant high calcium bitter buckwheat flavone instant beverage by the flavonoids material that extracts in the bitter buckwheat is made after the granulation of dried small shrimp powder in addition belongs to a kind of of bitter buckwheat deep processing and utilization technology.
Background technology
Be rich in rutin in the bitter buckwheat, its content accounts for more than 85% of general flavone content.Chromocor compound in the bitter buckwheat mostly is flavone aglycone and the glycosides thereof of following structure, and glycoside mostly is the O-glycosides, and minority is C-glycosides (Vitexin).Have not yet to see the report of isoflavones, chalcone.1975, Sato, H.et al separates from the immature seed of buckwheat (230g) and has identified rutin (rutin), Quercetin (quercetin), hesperetin (hesperetin), the flavonols such as Hyperoside (hpyeroside) 1987, Saxena, VK.et ah extracts leaf of Radix Et Rhizoma Fagopyri Tatarici with methanol solvate, obtain a kind of new flavonols: 3 ', 4 ', 5,7-tetramethoxy Quercetin-3-O-ρ-rhamnopyranosyl (1 → 6)-O-β-D-glucopyranoside is isolated quercetin-3-O-(2-O-P-hydroxyl-coumaroyl)-β-D-glucopyranoside.1989 again from buckwheat (Fagopyrum cymosum) leaf, Samaiya isolates two kinds of new flavanonol glucosides from the buckwheat seed; 1997, Watanabe, M.et al separated from the buckwheat shell and obtain Vitexin and isovitexin, and had obtained four kinds of catechin the same years from buckwheat seed, Qian, and Jian Ya et al has found RV (resveratrol) in the buckwheat fine powder.With respect to sweet buckwheat, bitter buckwheat or a kind of crop of recently development and utilization, at present also very limited to the research of its bioactive ingredients, people only know that the flavones content in the bitter buckwheat is higher than sweet buckwheat far away.At present, bitter buckwheat (hull buckwheat) flavones has obtained U.S.'s " state food and FAD " FAD authentication.Exploitation bitter buckwheat flavone series products becomes one of focus both domestic and external, extracts the highly purified flavones patent of preparation have 01128909.0,98112256.6,200610102147.7,200710100468.8,200710056755.3 from bitter buckwheat seed and related by-products thereof, 200710062024.X, 201010528020.8 and 200610014018.2; Utilize bitter buckwheat seed preparation to comprise that a series of product patents of Flavonoid substances have the technique of 02153288.5 continuous production duck wheat protein, flavones, dietary fiber; Take bitter buckwheat flavone as main bitter buckwheat product patent 200810046155.3 1 kinds of Tartary buckwheat biological flavone effervescent tablets and preparation method thereof, 200910059121.2 method for preparing buckwheat rutin drinks and 201110005438.5 Tartary buckwheat-flavone compounded natural bacteriostatic agents are arranged.All be as main take bitter buckwheat from the preparation of goods or flavonoids, and do not consider the common issue with that present population of China meals exist, the result shows according to national nutrition survey, every day, calcium intake was 405.2 milligrams per capita in urban and urual areas of whole country, only be that adult's calcium is recommended 49.2% of quantity delivered in " DRIs ", the absorption that therefore improves in daily life calcium will be conducive to the generation of China people's diet balance minimizing acalcicosis.The present invention will utilize high flavones and dried small shrimp high calcium and the higher basic characteristics of high-quality protein content in the bitter buckwheat, prepare the bitter buckwheat instant beverage of a kind of high calcium.
Summary of the invention
The present invention is fully extracting on the basis of flavones in the bitter buckwheat, cooperates and is rich in albumen and calcareous dried small shrimp powder, adds stabilizing agent after mixing with the dried small shrimp powder of pulverizing by spray-dired buckwheat powder and carries out making the instant buckwheat high calcium beverage after the granulation
1 extracts the impact that solvent volume leaches general flavone in the bitter buckwheat
The bitter buckwheat that takes by weighing 20g uses respectively 80,100,120,140,160,180,200, the recovery rate result who measures general flavone behind 60 ℃ of lixiviate 30min of the water of 400ml shows, when water volume during less than 160ml the recovery rate along with the increase flavones of water volume increase, and after water volume surpasses 160ml, increase along with water volume, the extracted amount of flavones does not continue to increase, slightly descend on the contrary, this situation may be because the increase of water volume has increased the chance that flavones contacts with airborne oxygen, caused the decline of recovery rate, therefore selecting 160ml is best extraction volume, be bitter buckwheat with the ratio of water be 1: 8 (quality: volume, m: v) optimum extraction material ratio.
2 extraction times are on the impact of flavones recovery rate in the bitter buckwheat
The bitter buckwheat that takes by weighing 20g places 160ml water respectively at 60 ℃ of lixiviates 15,30,45,60,75min, when the result shows that extraction time is in 60 minutes, flavones recovery rate in the bitter buckwheat is along with the prolongation of time, recovery rate rises rapidly, when behind 60min, the rate of climb is obviously slowed down, consider production cost factor, determine that 60min is the optimum extraction time.
3 extract temperature to the impact of general flavone recovery rate in the buckwheat
The bitter buckwheat that takes by weighing 20g adds 160ml water and extracts 60min result's demonstration along with the rising of temperature 40,60,80,100 ℃ of water-baths respectively, flavones recovery rate in the bitter buckwheat increases gradually, but rate of rise diminishes gradually, for the applicability of production technology, selects 100 ℃ to be the optimum extraction temperature.
4 dried temperatures are on the impact of general flavone in the water extract
Obtain tartary buckwheat extract according to above-mentioned optimum extraction condition, under different temperatures 105,115,125,135,145, carry out drying and processing under 165 ℃, the result shows when temperature rising along with bake out temperature during less than 125 ℃, the storage rate of flavonoids increases, and raise along with temperature above 125 ℃ when temperature, the storage rate of general flavone descends rapidly, this is because when temperature is lower, it is longer to dry when being 14% to moisture the required time, therefore loss late is larger, and when temperature during greater than 125 ℃, shorter in company with drying time, but temperature is too high, has caused a large amount of losses of flavonoids.Therefore temperature heats the reservation that is conducive to Flavonoid substances in the extract less than 125 ℃ of short time in drying process.
5 packing materials are on the impact of the tartary buckwheat extract rate of recovery
The gained extract carries out spray-drying, because contained hygroscopic matter is higher in the extract, therefore the rate of recovery of solid content is lower during its spray-drying, therefore add respectively beta-schardinger dextrin-, maltodextrin, converted starch, gelatin, xanthans and carry out spray-drying, the rate of recovery is higher than other materials of adding far away after found that the adding beta-schardinger dextrin-, therefore adds beta-schardinger dextrin-and carry out spray-drying in extract.
6 pan feeding concentration are on the impact of product quality
The pan feeding concentration of feed liquid not only affects spray-dired effect, also affects the financial cost that spray-drying is produced.Comparatively speaking, the spray-dired thermal efficiency is lower, generally only has 30～40%.And approximately than evaporation water in the spray dryer cheap 10 times of evaporation water institute energy requirements in the modern evaporimeter carry out suitable concentrated cost being reduced greatly to feed liquid before the pan feeding.In addition, for same material, concentration is high during spray-drying helps to form large dried particles, and slightly large particle diameter is conducive to improve the mobile and dispersed of powder-product after the spray-drying, clustering phenomena when reducing the dissolving of powder-product powder, the instant capacity of raising powder-product.The result shows the increase along with pan feeding concentration, and the water content of product diminishes gradually, and still, when concentration increased gradually, water content is same to become large.This mainly be because; increase along with concentration; single droplet water content diminishes, and is therefore more thorough at identical inner drying drying time, but when concentration is larger; droplet is dry from outside to inside when dry; and owing to film forming component content in the bitter buckwheat water extraction liquid is higher, so that droplet forms a kind of protective layer at outer surface, and the densification of this layer protective layer structure; stoped inner drying, thereby water content there is again a little rising.
As can be seen from Table 1, the spray effect of 30% pan feeding concentration is pretty good.In the time of 40%～50%, pan feeding concentration is excessive, increases
Table 1 pan feeding concentration is to the organoleptic effects of product
The viscosity of feed liquid, pan feeding difficult not only, also make the moisture of ejection drop be difficult to evaporate fully, cause wall sticking phenomenon, and in concentrated, material viscosity is large, and its concentrated needed energy is also many, and 20% following drop water content is many, can not also can cause sticking wall by bone dry in hothouse.In actual production, concentration is higher, and its spray-drying cost is lower, but excessive concentration can increase the difficulty of pan feeding on the one hand, and high concentration can not be guaranteed good production effect on the other hand.Can find out from upper analysis, concentration is a more satisfactory selection 30%.Under this concentration, spray-drying processing bitter buckwheat flavone powder-product spray effect is good, and water content is moderate, and under this concentration, feed liquid is better mobile.
6 EATs are on the impact of product quality
Result's demonstration, along with the rising of temperature, bitter buckwheat flavone powder-product water content reduces gradually.Because EAT is higher, atomized drop is with after hot-air fully contacts, and the rate of drying of droplet is faster, therefore products obtained therefrom is drier.Product is drier, because moisture is low, quality can be more stable when storage for product, and the speed of non-enzymatic browning can be slower, and product is not easy conglomeration.Therefore the stability that how much is concerning product of product water content in the production process of bitter buckwheat flavone powder-product, strictly be controlled the moisture of product.EAT is directly connected to the quality of spray dried products.The too high or too low preparation that all is unfavorable for spray dried products of EAT.
The organoleptic effects of table 2 EAT
As can be seen from Table 2, when EAT was 140 ℃, spray-dired effect was more satisfactory, only had just to begin to occur being charred flavor when temperature surpasses 130 ℃.When temperature was low, larger a little droplet can not bone dry at hothouse, wall around droplet contact drying chamber and sticking wall.This moment dry powder-product under airflow function, contact around drying powder and more gluing the more completely not; When temperature was high, droplet was completely dried, thereby can not cause wall sticking phenomenon.But, rising along with temperature, the possibility that caramelization occurs is also larger, therefore, and when temperature is 130 ℃, the peculiar fragrance of powder-product reduces, the substitute is and be charred flavor, therefore, EAT is difficult for too high or too low, in conjunction with the impact of bake out temperature on the flavones loss late, determine that EAT is 125.
7 leaving air temps are on the impact of product quality
Leaving air temp is most important to the preparation of powder-product.The too high or too low preparation that all is unfavorable for spray dried products of leaving air temp.Along with the rising of leaving air temp, water content reduces.When EAT was constant, leaving air temp raise, and sample is in whole dry run in the higher temperature environment, so drying is more abundant, and water content is also lower.Leaving air temp is different, and the quality of sample is also variant.Along with the gradually rising of outlet temperature, the local flavor of sample becomes comparatively thin by strong fragrance,
Table 3 leaving air temp is to the organoleptic effects of product
High temperature need to spend larger cost, and therefore selecting outlet temperature is 80 ℃.
8 granulation seasonings
Bitter buckwheat flavone powder after spray-dried on the basis take this spray-dried powders as primary raw material, adds dried small shrimp powder, suspending agent and the flavouring agent pulverized because particle is less, and specific surface is larger, brews poor-performing, through stirring, be mixed finished product.By single factor experiment and orthogonal test, analyze the indexs such as suspension, viscosity and local flavor of solid beverage, and finally determine solid beverage formula.This product contains higher flavonoids and high-quality calcium, can be used as a kind of good health-care food of the elderly.Its relevant Analysis of Nutritive Composition sees appendix.
The manufacture craft of 9 bitter buckwheat flavone high calcium solid beverages
This product is supported the flavones powder as primary raw material take hardship, by adding biologically active calcium powder and other batchings, adds in right amount suspending agent and flavouring agent again, is packaged as finished product after mixing.Technique is as follows:
The selection of 10 suspending agent kinds and consumption
Making experience according to document and solid beverage, we choose xanthans, Arabic gum, sodium carboxymethylcellulose, carragheen, hydroxypropyl methylcellulose, beta-schardinger dextrin-as six kinds of suspending agents to be selected, carry out the making of solid beverage, by preliminary observation solid beverage suspension effect and viscosity of (80～90 ℃) in normal temperature and thermosol matter, the little foundation as selecting of, viscosity good with suspension effect, select suitable two to three kinds as suspending agent.
Then respectively the suspending agent of choosing is respectively got 0.2 gram, 0.3 gram, 0.4 gram, 0.5 gram, 0.6 gram, carry out the preparation of beverage, determine the optimum amount of each suspending agent in the static rear 3 minutes phenomenon of stirring neutralization by observing solid beverage, few with conglomeration in stirring, static postprecipitation is separated out and is less basis for estimation.The concrete preparation method of solid beverage is as follows:
After getting bitter buckwheat flavone powder 6 grams, suspending agent, it being mixed, pour 200ml into, the warm water of 20～30 ℃ (normal temperature), stir certain number of times with glass bar after, static 3 minutes.
As can be seen from Table 4, the suspension effect of xanthans is best, the bitter buckwheat flavone powder can both be suspended preferably in the solution of normal temperature and heat, and viscosity is also moderate.Beta-schardinger dextrin-and sodium carboxymethylcellulose also can suspend solute in the solution of normal temperature and heat, and viscosity is less, meets the condition of choosing.As for carragheen, in heat, do not suspend, and viscosity is larger, therefore will not choose.The Arabic gum suspension effect is very poor, also will not choose.Although hydroxypropyl methylcellulose can suspend on a small quantity, viscosity is larger, so will not select.Analysis-by-synthesis is chosen xanthans, sodium carboxymethylcellulose and beta cyclodextrin as suspending agent.
The single suspending agent of table 4 is on the impact of solid beverage suspension and viscosity
As shown in Table 5, when xanthans adds 0.4 gram, a small amount of caking is only arranged, static rear less Precipitation in the stirring; And adding for 0.3 when gram, static postprecipitation is separated out more; When adding 0.5 gram, caking occurs more in stirring.Few according to conglomeration in stirring, static postprecipitation is separated out few basis for estimation, and xanthans is more suitable when being 0.4 gram.In like manner, sodium cellulose glycolate is 0.4 gram, and beta-schardinger dextrin-is that 0.2 gram is optimum.
The single suspending agent consumption of table 5 result of the test
Determining of 11 Fundamentals
The temperature of solvent and consumption are fine or not most important to the solid beverage product, and it directly has influence on the mouthfeel of product.Determined that according to 4.1.6.2 we use respectively 100ml with solid beverage on the basis of suspending agent kind and preliminary consumption, 150ml, 200ml, the normal temperature of 250ml and 300ml (20～30 ℃) boiling water brews.Stir the result of neutralization after static 3 minutes by observing, determine solvent load with viscosity and the solute suspension quality of solution.Under the prerequisite of having determined solvent load, use respectively 20～30 ℃, 50～60 ℃, 80～90 ℃ boiling water brews, after neutralizing static 3 minutes, stirring in these two states, how much comes to determine the temperature of solvent by conglomeration, suspension and the precipitation of observing solute equally.As shown in Table 6, water consumption is when 250ml to 300ml, and solution is no matter in stirring or after static, viscosity is less and suspension is better, without Precipitation.Therefore water consumption is determined at 250ml～300ml.
Table 6 water consumption is on the impact of solid beverage suspension and viscosity
As shown in Table 7, when the solute temperature reached 80～90 ℃, without clustering phenomena, static rear whole structure was relatively good in the stirring, therefore was defined as 80～90 ℃ with coolant-temperature gage.
Table 7 is with the impact of water temperature on solid beverage suspension and viscosity
Comprehensive above the analysis is on the basis of 6 grams at the bitter buckwheat flavone powder, by adding the composite suspension agent of preliminary consumption, and with 250ml～300ml, 80～90 ℃ brewed in hot water best results.
Determining of 12 composite suspension agent prescriptions
By the result of the test of 4.1.6.2, as single suspending agent, optimum when xanthans 0.4 gram, sodium cellulose glycolate 0.4 gram, beta-schardinger dextrin-0.2 gram.The suspending agent kind of having determined and the amount ranges of various suspending agents are analyzed, the height of the quality of solid beverage solid beverage is relevant with suspension, therefore, we are respectively to whenever, the interval difference 0.05 of namely getting in the single factor experiment restrains as float value, each factor respectively obtains a level after the preliminary consumption of determining increases and reduces float value, each factor has just had 3 levels like this, has consisted of the orthogonal test table of 3 factors, 3 levels.As shown in table 8.
Table 8 suspending agent consumption factor level table
Two states of marking as suspension after static 3 minutes to stir neutralization, standards of grading such as table 9.Viscosity with mpa.s as
Table 9 suspension grade form
Table 10 viscosity standards of grading
Unit, when deal with data for can be it and the suspension appraisal result analysis-by-synthesis of putting together, to increase the accuracy of test, we mark as standards of grading (table 10) scope of viscosity number according to its value, scorer is 10 people, all be engaged in the food experimental study, and food study and working experience more than 4 years were arranged.
Table 11 composite suspension agent orthogonal experiments
As shown in Table 11, R
A＞R
C＞R
B, namely factor A (xanthans) is most important, and factor C (beta-schardinger dextrin-essence) takes second place, and factor B (sodium cellulose glycolate) is worst.Inferred by table 11, the preferred plan of suspending agent consumption is A
1C
1B
3, namely xanthans 0.35 restrains, beta-schardinger dextrin-essence 0.15 gram, sodium carboxymethylcellulose 0.45 gram.The preferred plan of range analysis is at the 7th of 9 groups of above-mentioned testing programs, and overall target is the highest, so think that such scheme is best.
Determining of 13 flavouring agents prescription
In the process of adding suspending agent, can cover unavoidably the original natural flavor of bitter buckwheat flavone powder.In order to make solid beverage tool peculiar taste, we adopt a small amount of essence as mending Studies of The Aromatic Substances for local flavor, and under the prerequisite that guarantees low sugar, less salt, we adopt xylitol as sweetener simultaneously, adopt salt and citric acid as conditioning agent.
Bitter buckwheat is tied in comprehensive above-mentioned test and the water ratio is 1: 8～10, carry out spray-drying after in flavone extractive, adding 10% embedding medium behind 95～100 ℃ of extraction 55～65min, feed concentration is 30～35%, inlet temperature is that 120～125 ℃ of outlet temperatures are when being 75～80 ℃, it is 11～12.5% buckwheat powders that spraying obtains flavones content, and buckwheat powder is mixed with 2: 1 with the high calcium dried small shrimp powder of pulverizing; Then get the xanthans, β-CD of 0.14～0.16 part, 0.43～0.46 part the CMCNa that add 0.33～0.36 part in 6 parts the high calcium bitter buckwheat flavone powder and mix, the gained solid beverage brew suspended state the best.The solid beverage of getting 7～10g when brewing bar adds goods mouthfeel the best of 80～90 ℃ of water 250～300ml punchings
Description of drawings
Fig. 1: water volume is on the impact of flavones recovery rate in the buckwheat
Fig. 2: extraction time is on the impact of flavones recovery rate in the buckwheat
Fig. 3: extract temperature to the impact of flavones recovery rate in the buckwheat
Fig. 4: temperature is on the impact of flavones storage rate in the buckwheat extract
Fig. 5: input concentration is on the impact of product water content
Fig. 6: EAT is on the impact of product water content
Fig. 7: leaving air temp is on the impact of product water content
The specific embodiment
Embodiment 1: bitter buckwheat and water ratio are 1: 8, carry out spray-drying after in flavone extractive, adding 10% embedding medium behind 100 ℃ of extraction 60min, feed concentration is 30%, inlet temperature is that 125 ℃ of outlet temperatures are when being 80 ℃, it is 11% buckwheat powder that spraying obtains flavones content, and buckwheat powder is mixed with 2: 1 with the high calcium dried small shrimp powder of pulverizing; Then get the xanthans, β-CD of 0.15 part, 0.45 part the CMCNa that add 0.35 part in 6 parts the high calcium bitter buckwheat flavone powder and mix, the gained solid beverage brew suspended state the best.The solid beverage of getting 7g when brewing bar adds goods mouthfeel the best of 80～90 ℃ of water 250～300ml punchings
Embodiment 2: bitter buckwheat and water ratio are 1: 9, carry out spray-drying after in flavone extractive, adding 10% embedding medium behind 100 ℃ of extraction 60min, feed concentration is 34%, inlet temperature is that 126 ℃ of outlet temperatures are when being 80 ℃, it is 11.3% buckwheat powder that spraying obtains flavones content, and buckwheat powder is mixed with 2: 1 with the high calcium dried small shrimp powder of pulverizing; Then get the xanthans, β-CD of 0.16 part, 0.44 part the CMCNa that add 0.34 part in 6 parts the high calcium bitter buckwheat flavone powder and mix, the gained solid beverage brew suspended state the best.The solid beverage of getting 7g when brewing bar adds goods mouthfeel the best of 80～90 ℃ of water 250～300ml punchings.
Embodiment 3: bitter buckwheat and water ratio are 1: 10, carry out spray-drying after in flavone extractive, adding 10% embedding medium behind 100 ℃ of extraction 60min, feed concentration is 34%, inlet temperature is that 126 ℃ of outlet temperatures are when being 80 ℃, it is 11.8% buckwheat powder that spraying obtains flavones content, and buckwheat powder is mixed with 2: 1 with the high calcium dried small shrimp powder of pulverizing; Then get the xanthans, β-CD of 0.16 part, 0.44 part the CMCNa that add 0.34 part in 6 parts the high calcium bitter buckwheat flavone powder and mix, the gained solid beverage brew suspended state the best.The solid beverage of getting 7g when brewing bar adds goods mouthfeel the best of 80～90 ℃ of water 250～300ml punchings.
Claims (2)
1. bitter buckwheat flavone powder drying process with atomizing: tying bitter buckwheat and water ratio is 1: 8～10, carry out spray-drying after in flavone extractive, adding 10% embedding medium behind 95～100 ℃ of extraction 55～65min, feed concentration is 30～35%, inlet temperature is 120～125 ℃ of outlet temperatures when being 75～80 ℃, and it is 11～12.5% buckwheat powders that spraying obtains flavones content;
2. the proportioning of the bitter buckwheat instant beverage of high calcium: buckwheat powder is mixed with 2: 1 with the high calcium dried small shrimp powder of pulverizing; Then get the xanthans, β-CD of 0.14～0.16 part, 0.43～0.46 part the CMCNa that add 0.33～0.36 part in 6 parts the high calcium bitter buckwheat flavone powder and mix, the gained solid beverage brew suspended state the best.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102448659A CN102948904A (en) | 2011-08-25 | 2011-08-25 | Production technology of high-calcium tartary buckwheat flavone instant beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102448659A CN102948904A (en) | 2011-08-25 | 2011-08-25 | Production technology of high-calcium tartary buckwheat flavone instant beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948904A true CN102948904A (en) | 2013-03-06 |
Family
ID=47758730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102448659A Pending CN102948904A (en) | 2011-08-25 | 2011-08-25 | Production technology of high-calcium tartary buckwheat flavone instant beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102948904A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103446254A (en) * | 2013-08-13 | 2013-12-18 | 西北大学 | Embedding method of buckwheat flavonoids |
| CN106260368A (en) * | 2016-08-11 | 2017-01-04 | 陈军 | A kind of herbaceous plant coffee beverage |
| CN107373271A (en) * | 2017-09-18 | 2017-11-24 | 四川三匠苦荞科技开发有限公司 | Tartary buckwheat beverage and preparation method thereof |
| CN111053177A (en) * | 2019-12-24 | 2020-04-24 | 武汉轻工大学 | Instant fruit and vegetable powder rich in flavonoid compounds and preparation method thereof |
| CN111150085A (en) * | 2019-12-31 | 2020-05-15 | 西昌市正中食品有限公司 | Composite embedding wall material, microcapsule tartary buckwheat nutrient and preparation process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040091589A1 (en) * | 2002-07-30 | 2004-05-13 | Glenn Roy | Prevention of synthetic color fading in beverages using botanically derived color stabilizers |
| CN1520756A (en) * | 2003-04-11 | 2004-08-18 | �����п�����ʳƷ���̼�������˾ | Duck wheat comprehensive utilization process and its products produced thereby |
| CN101116501A (en) * | 2007-09-12 | 2008-02-06 | 周志坚 | Bitter buckwheat solid beverage and method for producing bitter buckwheat nourishing powder |
| JP2008156330A (en) * | 2006-04-26 | 2008-07-10 | Toyobo Co Ltd | Activating agent and anti-aging agent |
| JP2009046420A (en) * | 2007-08-20 | 2009-03-05 | Maruzen Pharmaceut Co Ltd | Immunostimulator and food and beverage containing the same |
| CN101912141A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Fagopyrumta taricum compound coarse grain beverage and production method thereof |
-
2011
- 2011-08-25 CN CN2011102448659A patent/CN102948904A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040091589A1 (en) * | 2002-07-30 | 2004-05-13 | Glenn Roy | Prevention of synthetic color fading in beverages using botanically derived color stabilizers |
| CN1520756A (en) * | 2003-04-11 | 2004-08-18 | �����п�����ʳƷ���̼�������˾ | Duck wheat comprehensive utilization process and its products produced thereby |
| JP2008156330A (en) * | 2006-04-26 | 2008-07-10 | Toyobo Co Ltd | Activating agent and anti-aging agent |
| JP2009046420A (en) * | 2007-08-20 | 2009-03-05 | Maruzen Pharmaceut Co Ltd | Immunostimulator and food and beverage containing the same |
| CN101116501A (en) * | 2007-09-12 | 2008-02-06 | 周志坚 | Bitter buckwheat solid beverage and method for producing bitter buckwheat nourishing powder |
| CN101912141A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Fagopyrumta taricum compound coarse grain beverage and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴秀华，等: "苦荞黄酮微胶囊的制备", 《食品科技》, no. 07, 31 December 2008 (2008-12-31), pages 82 - 85 * |
| 吴金松，等: "新型苦荞茶的加工技术研究", 《四川食品与发酵》, no. 03, 31 December 2007 (2007-12-31), pages 55 - 57 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103446254A (en) * | 2013-08-13 | 2013-12-18 | 西北大学 | Embedding method of buckwheat flavonoids |
| CN103446254B (en) * | 2013-08-13 | 2015-09-30 | 西北大学 | A kind of embedding method of Radix Et Rhizoma Fagopyri Tatarici flavone |
| CN106260368A (en) * | 2016-08-11 | 2017-01-04 | 陈军 | A kind of herbaceous plant coffee beverage |
| CN107373271A (en) * | 2017-09-18 | 2017-11-24 | 四川三匠苦荞科技开发有限公司 | Tartary buckwheat beverage and preparation method thereof |
| CN111053177A (en) * | 2019-12-24 | 2020-04-24 | 武汉轻工大学 | Instant fruit and vegetable powder rich in flavonoid compounds and preparation method thereof |
| CN111150085A (en) * | 2019-12-31 | 2020-05-15 | 西昌市正中食品有限公司 | Composite embedding wall material, microcapsule tartary buckwheat nutrient and preparation process |
| CN111150085B (en) * | 2019-12-31 | 2022-05-13 | 西昌市正中食品有限公司 | Composite embedding wall material, microcapsule tartary buckwheat nutrient and preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106819750A (en) | Hypoglycemic solid beverage of a kind of aided blood pressure-lowering and preparation method thereof | |
| CN101516381B (en) | Composition having effect of treating, preventing, or improving diabetes or diabetic complication and drink comprising the same | |
| CN103749872B (en) | Bitter buckwheat product of a kind of high added value and preparation method thereof | |
| KR20140103622A (en) | The method for manufacturing functional tea product made from onion skin, and the product made by the method | |
| CN102948904A (en) | Production technology of high-calcium tartary buckwheat flavone instant beverage | |
| CN101669665A (en) | Technology for processing vacuum freeze-dried asparagus instant powder | |
| JP2006045212A (en) | Oral composition containing specific quinic acid derivative | |
| CN103999910A (en) | Crispy coreopsis bicolor biscuit and production method thereof | |
| CN101856127A (en) | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof | |
| CN105795381A (en) | Mashed procambarus clarkii and production method thereof | |
| CN101856126B (en) | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof | |
| CN110521932A (en) | A kind of novel former oatmeal and its manufacturing method and the application on manufacture breakfast instant food | |
| CN104397292A (en) | Folium mori granulated tea and preparation method thereof | |
| CN106072562A (en) | A kind of Herba Dendrobii Amylum Puerariae Radicis instant granular and preparation method thereof | |
| CN103734767B (en) | Health-care food | |
| CN102293393B (en) | Preparation method of beef flavor seasoning | |
| CN103540482A (en) | Kosteletzkya virginica dry root tuber wine | |
| CN105660863A (en) | Double-layer steamed milk prepared from Chuzhou chrysanthemums and making method of double-layer steamed milk | |
| CN103238782A (en) | Eucommia ulmoides health-care fine dried noodle and production method thereof | |
| CN107319428A (en) | A kind of dendrobium candidum water chestnut cake and preparation method thereof | |
| CN106551145A (en) | A kind of dog food composition containing glycyrrhizic acid | |
| CN107319465A (en) | A kind of preparation method of cyperue esculentus fine powder | |
| CN106720718A (en) | Granulated litsea coreana and preparation method thereof | |
| CN110432478A (en) | A kind of preparation method of beverage thickener agent and products thereof and application | |
| CN103431108A (en) | Preparation method of tartary buckwheat tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130306 |