CN102960804A - Preparation method of millet beverage with good color and luster and sweet taste - Google Patents
Preparation method of millet beverage with good color and luster and sweet taste Download PDFInfo
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- CN102960804A CN102960804A CN2012104996510A CN201210499651A CN102960804A CN 102960804 A CN102960804 A CN 102960804A CN 2012104996510 A CN2012104996510 A CN 2012104996510A CN 201210499651 A CN201210499651 A CN 201210499651A CN 102960804 A CN102960804 A CN 102960804A
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Abstract
The invention provides a preparation method of nutrient and healthy millet beverage with good color and luster and sweet taste. Material millet is subjected to the processes such as extruding, puffing, emulsifying and saccharifying. The characteristics of the millet are fully utilized; and the millet beverage obtained under the condition of not adding any pigment and sweetening agent is good in color and luster and unique in flavor, and achieves natural, nutrient and healthy diet concepts pursued by modern people. The millet is extruded and puffed in the processing process of the millet beverage, and a non-dairy creamer and an emulsifier are added when a colloid mill grinds, and the natural pigment of the millet is fully extracted, so that the millet has natural color and luster and also has a certain health-care effect while the beverage has unique sweet taste by adding of diastatic enzyme, and the sweet smell of the millet is fully preserved. Therefore, not only is the processing cost saved, but also the flavor of the beverage is more unique. The preparation method is scientific and reasonable in technical design, and has an important significance on comprehensive development and utilization of the millet.
Description
Technical field: the present invention relates to a kind of millet beverage preparation method with good colour and sweet taste, belong to cereal deep processing field.
Background technology: millet beverage in the market is raw material mainly with millet, prepares by techniques such as colloid mill defibrination, liquefaction and sterilizations.Though the millet beverage mouthfeel of this technique preparation is good, color is turned white, and needs to pass through to add usually adjustable colors of secondary colour, and need to add sweetener and come seasoning.
Verified luteole, kryptoxanthin and the lutein of being mainly of natural colouring matter in the millet all belongs to carotenoid.These natural carotenoid not only have protection vision and epithelial effect, and can improve body immunity, cross polyradical in the cancellation body, and the control kinds cancer simultaneously, has good curative effect to canker sore, skin disease etc.
The present invention is take millet as raw material, and first extrusion makes its slaking and short texture, and then adds the water mill slurry, add simultaneously vegetable fat powder and emulsifying agent, at utmost extract fat-soluble natural colouring matter in the millet, given millet beverage natural color and luster, need not additionally to add any pigment; It is thereby that monose makes beverage vessel pleasantly sweet that the enzymolysis of alpha-amylase and carbohydrase can make the partial starch enzymolysis, and owing to do not add sweetener, can the local flavor of beverage itself not impacted, make millet beverage keep the delicate fragrance of itself, meet that current people are natural, healthy to diet, the requirement of nutrition, when easily being accepted by the consumer, more greatly reduced the cost of processing.
Summary of the invention: the object of the present invention is to provide a kind of millet beverage preparation method good colour and sweet taste, nutrient health that has.
Technical scheme of the present invention: first the millet raw material is pulverized, extrusion, then according to certain ratio Jia Shui, add vegetable fat powder and emulsifying agent, defibrination, enzymolysis, sterilization make millet beverage.
Manufacture craft of the present invention may further comprise the steps:
1, pretreatment of raw material: the millet that will remove impurity was pulverized 40 mesh sieves, regulated moisture to 15～25%, carried out extrusion with twin-screw extruder, 120～130 ℃ of outlet temperatures, screw speed 80～100r/min.
2, colloid mill defibrination: the raw material after will pushing is soaked 1～2h by 1: 8～1: 10 material-water ratio (millet powder after the extruding and the weight ratio of water), the vegetable fat powder of adding 0.3～0.5% and 0.1～0.15% compound emulsifying agent (ratio of sucrose ester and Hydrophilic monoglyceride is 7: 3) are with colloid mill mill 10～15min.
3, liquefaction: with the feed liquid alpha-amylase enzymatic liquefaction of milled in 2, enzyme concentration 15～20u/g pushes millet powder, and 85～95 ℃ of hydrolysis temperatures, enzymolysis time are 30～40min, be cooled to rapidly 50～60 ℃ behind the enzymatic liquefaction, then transfer pH to 4.2～4.5 with citric acid.
4, saccharification: with liquefaction in 3 and the feed liquid that mixes up pH with the saccharification of carbohydrase enzymolysis, enzyme concentration 100～150u/g pushes millet powder, 50～60 ℃ of hydrolysis temperatures, enzymolysis time 20～30min, the cooling room temperature also transfers to 6.5～6.8 with edible NaOH with pH behind the enzymatic saccharification, then centrifugal 15min under 4000r/min.
5, can, sterilization: sterilization after the supernatant can after centrifugal, sterilization conditions: 121 ℃, 15min.
The advantage of the inventive method:
1, raw material puffed rear short texture more is conducive to the extraction of pigment.
2, in glue mill time, add vegetable fat powder and emulsifying agent, can extract to a greater degree the fat-soluble pigment of millet itself, make beverage have good color and luster and have certain health-care effect, and emulsifying agent can also make the beverage system more stable.
3, add the saccharification enzymatic conversion, make beverage have unique sweet taste and natural millet delicate fragrance, and the use of having saved sweetener and essence and flavoring agent.
Description of drawings
Accompanying drawing is the fabrication processing schematic diagram of millet beverage.
The specific embodiment
Embodiment 1
Take by weighing the about 1.0kg of millet after the removal of impurities, pulverized 40 mesh sieves, carry out extrusion with twin (double) screw extruder after regulating moisture, outlet temperature is 130 ℃, and screw speed is 90r/min; The raw material that extruding is good joins in the 8L boiling water, stir, soak 1.5h, then add 3.6g vegetable fat powder and 1.35g compound emulsifying agent (ratio of sucrose ester and Hydrophilic monoglyceride is 7: 3), colloid mill defibrination 15min, add again 750 μ L alpha-amylases (enzyme 20000u/mL alive), in 95 ℃ of stirred in water bath 40min, then be cooled to rapidly 55 ℃, and transfer pH to 4.4 with citric acid, add again 670 μ L carbohydrase (enzyme 150000u/mL alive), in 60 ℃ of stirred in water bath 20min, then be cooled to rapidly room temperature and transfer pH to 6.6 with edible NaOH, under 4000r/min, get supernatant behind the centrifugal 15min, the can sterilization, 121 ℃ of sterilization conditions, 15min.
Implement clever 2
Take by weighing the about 10kg of millet after the removal of impurities, pulverized 40 mesh sieves, carry out extrusion with twin (double) screw extruder after regulating moisture, outlet temperature is 125 ℃, screw speed is 100r/min, the raw material that extruding is good joins in the 100L boiling water, stir, soak 1.0h, add 44.0g vegetable fat powder and 16.5g compound emulsifying agent (ratio of sucrose ester and Hydrophilic monoglyceride is 7: 3), colloid mill defibrination 15min, add again 10mL alpha-amylase (enzyme 20000u/mL alive), in 95 ℃ of stirred in water bath 30min, then be cooled to rapidly 55 ℃, and transfer pH to 4.5 with citric acid, add again 5mL carbohydrase (enzyme 150000u/mL alive), in 60 ℃ of stirred in water bath 30min, then be cooled to rapidly room temperature and transfer pH to 6.8 with edible NaOH, under 4000r/min, get supernatant behind the centrifugal 15min, the can sterilization, 121 ℃ of sterilization conditions, 15min.
Claims (2)
1. the millet beverage preparation method with good colour and sweet taste is characterized in that adding vegetable fat powder and emulsifying agent with the millet extrusion and when adding the water mill slurry, fully extracts the fat-soluble natural colouring matter of millet itself; Then after high-temperatureα-amylase liquefaction, carry out saccharification with carbohydrase again, make beverage itself have sweet taste; Carry out at last centrifugal, can, sterilization, color and luster and all good millet beverage products of sweet taste, need not to add other pigments and sweetener in this beverage, natural, the nutrition that has realized that the modern pursues, healthy diet theory;
Concrete technical process is as follows:
(1) pretreatment of raw material: the millet that will remove impurity was pulverized 40 mesh sieves, regulated moisture to 15～25%, carried out extrusion with twin-screw extruder, 120～130 ℃ of outlet temperatures, screw speed 80～100r/min;
(2) colloid mill defibrination: the raw material after will pushing is soaked 1～2h by 1: 8～1: 10 material-water ratio (millet powder after the extruding and the weight ratio of water), the vegetable fat powder of adding 0.3～0.5% and 0.1～0.15% compound emulsifying agent (ratio of sucrose ester and Hydrophilic monoglyceride is 7: 3) are with colloid mill mill 10～15min;
(3) liquefaction: use the alpha-amylase enzymolysis, enzyme concentration 15～20u/g pushes millet powder, 85～95 ℃ of hydrolysis temperatures, enzymolysis time is 30～40min, be cooled to rapidly 50～60 ℃ behind the enzymolysis after the accent pH to 4.2～4.5;
(4) saccharification: use the carbohydrase enzymolysis, enzyme concentration 100～150u/g pushes millet powder, 50～60 ℃ of hydrolysis temperatures, and enzymolysis time 20～30min is cooled to room temperature and pH is transferred to 6.5～6.8, centrifugal 15min under 4000r/min behind the enzymolysis;
(5) can, sterilization: sterilization after the supernatant can after centrifugal, sterilization conditions: 121 ℃, 15min.
2. described a kind of millet beverage preparation method with good colour and sweet taste according to claim 1, it is characterized in that adding vegetable fat powder and emulsifying agent with the millet extrusion and when adding the water mill slurry, and carry out saccharification to obtain good color and luster and sweet taste after the liquefaction.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN104783268A (en) * | 2015-04-29 | 2015-07-22 | 中宁县沃杞农业科技有限公司 | Semen cassia and lycium barbarum oral liquid and preparation method thereof |
| CN104872762A (en) * | 2015-06-24 | 2015-09-02 | 浙江小二黑食品有限公司 | Novel banana and millet beverage |
| CN108703284A (en) * | 2018-05-14 | 2018-10-26 | 北京工商大学 | A kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage |
| CN110122708A (en) * | 2019-05-20 | 2019-08-16 | 山东圣源绿色食品科技有限公司 | A kind of preparation method of full mulberry beverage |
| CN111084383A (en) * | 2019-12-21 | 2020-05-01 | 山东香驰健源生物科技有限公司 | Nutritional syrup and preparation method thereof |
| CN112753921A (en) * | 2021-01-27 | 2021-05-07 | 上海理工大学 | Cereal beverage with intestinal flora regulating function and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN104783268A (en) * | 2015-04-29 | 2015-07-22 | 中宁县沃杞农业科技有限公司 | Semen cassia and lycium barbarum oral liquid and preparation method thereof |
| CN104872762A (en) * | 2015-06-24 | 2015-09-02 | 浙江小二黑食品有限公司 | Novel banana and millet beverage |
| CN108703284A (en) * | 2018-05-14 | 2018-10-26 | 北京工商大学 | A kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage |
| CN110122708A (en) * | 2019-05-20 | 2019-08-16 | 山东圣源绿色食品科技有限公司 | A kind of preparation method of full mulberry beverage |
| CN111084383A (en) * | 2019-12-21 | 2020-05-01 | 山东香驰健源生物科技有限公司 | Nutritional syrup and preparation method thereof |
| CN112753921A (en) * | 2021-01-27 | 2021-05-07 | 上海理工大学 | Cereal beverage with intestinal flora regulating function and preparation method thereof |
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Application publication date: 20130313 |