CN103494279A - Clear sugar-free fagopyrumtataricum beverage and preparation method thereof - Google Patents
Clear sugar-free fagopyrumtataricum beverage and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a clear sugar-free fagopyrumtataricum beverage and a preparation method thereof. The fagopyrumtataricum beverage is prepared by together exractingfagopyrumtataricum and the following medicinal and edible plants in parts by weight: 60-80 parts of fagopyrumtataricum, 1-5 parts of dried orange peel, 1-3 parts of chrysanthemum, 1-3 parts of matrimony vine, 1-4 parts of haw, 1-5 parts of lemon, 1-7 parts of mesonablume and 1-5 parts of stevia rebaudiana. The preparation method comprises: uniformly mixing fagopyrumtataricum and the other compositions, adding water and leaching, performing enzymatic hydrolysis, blending (with xylitol or maltitol) and filtering, and performing loading and sterilization on the obtained filtrate to obtain the clear sugar-free fagopyrumtataricum beverage. The fagopyrumtataricum beverage is strong in fagopyrumtataricum flavor and sour-sweet in mouthfeel, is capable of keeping clear and stable for a long time in the shelf life, and the sugar-free formula is more applicable to 'three-high-disease (hypertension, hyperglycemia and hyperlipidemia) ' people. The product is accord with the dietetic and health-care demands of people at present, and has good industrialization development prospect in the future.
Description
Technical field
The present invention relates to a kind of bitter buckwheat beverage and preparation method thereof.
Background technology
According to ministry of Health of China statistics, China hyperpietic has surpassed 100,000,000 people at present, and hyperglycaemia (diabetes) patient surpasses 6,000 ten thousand, and hyperlipemic patients is more than 5,000 ten thousand, " three high diseases " patient's number nearly 200,000,000.The coronary heart disease that " three high diseases " causes, headstroke, cerebral thrombus, diabetes, nephrotic syndrome etc., seriously threatening people's health and life, the incidence of disease of " three high diseases " has accounted for 52% at present, the death rate, also up to 30%, becomes one of main hazards that threaten human health and life.
Duck wheat belongs to the polygonaceae dicotyledon, formal name used at school hull buckwheat (F.tataricum), the slightly bitter taste of seed food.China is the plantation big country of bitter buckwheat, and Annual planting area and output all rank first in the world, and mainly originates in the areas such as Southwest Mountainous Areas, autonomous prefecture of the Liangshan of Sichuan Province Yi nationality, distributed over Yunnan, Sichuan and Guizhou, Dingxi, Gansu.Bitter buckwheat plantation is with a long history, has good medical value, all on the books on a lot of ancient book.Current clinical medicine research is observed and is shown, that bitter buckwheat has is hypoglycemic, the effect of reducing blood lipid, raising immunity.For diabetes, hypertension, coronary heart disease, apoplexy, auxiliary therapeutic action is arranged.Therefore, develop bitter buckwheat series instant food, for prevention " three height " illness, expansion duck wheat, apply, promote bitter buckwheat industry development to there is good realistic meaning.
At present bitter buckwheat beverage series products on the market is mainly the bitter buckwheat tea of pouring type, and bitter buckwheat, through directly baking or the solid particulate product of granulating and forming, needs can drink after brewed in hot water, and convenience is poor.Early stage, we once developed directly drink type buckwheat beverage-buckwheat antipyretic beverage of a liquid state, and had applied for the patent (patent No.: ZL201110273137.0).The collocation of this product utilization duck wheat and traditional integration of drinking and medicinal herbs Chinese herbal medicine (dried orange peel, honeysuckle, chrysanthemum, matrimony vine, celestial grass etc.), make through lixiviate, filtration, allotment, filling, sterilization.The product special flavour cool taste, outstanding above-mentioned natural material is clearing heat and detoxicating, the effects such as bright are protected in clearing liver.But in this product,, due to the existence of starchy material buckwheat, product clarity is good not, especially after long storage time, have obvious sediment (starch of bringing back to life), have influence on the product commodity value.Have at present report to adopt the high-temperatureα-amylase hydrolysis to remove precipitation, but our early-stage Study finds that bitter buckwheat local flavor is more responsive to ratio of specific heat, during the high-temperature starch enzyme hydrolysis, solution temperature is higher, local flavor loss severity.
Summary of the invention
The purpose of this invention is to provide a kind of bitter buckwheat beverage and preparation method thereof.
Bitter buckwheat beverage provided by the present invention, made by the component that comprises following active ingredient: duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA;
In mass fraction, described duck wheat is 60～80 parts, and described dried orange peel is 1-5 part, and described chrysanthemum is 1～3 part, and described matrimony vine is 1～3 part, and described hawthorn is 1～4 part, and described lemon is 1～5 part, and described celestial grass is 1～7 part, and described STEVIA REBAUDIANA is 1～5 part;
After the preparation method of described bitter buckwheat beverage comprises the steps: duck wheat is baked and after dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA mix, after adding flooding, collect leaching liquor, the gained leaching liquor is carried out adding the local flavor conditioning agent to be allocated after enzymolysis, refilter, after getting the filling and sterilization of filtrate, obtain described bitter buckwheat beverage;
Wherein, in described enzymolysis step, enzyme used by warm amylase and AMS form;
The mass ratio of described middle temperature amylase and AMS is 1: 2～5;
Total consumption of enzyme is 0.02%～0.07% of duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, STEVIA REBAUDIANA, water and local flavor conditioning agent gross mass;
Hydrolysis temperature is 60-70 ℃;
Enzymolysis time is 30～60min;
Described filtration comprises the steps: first initial filter, collects filtrate and carries out the essence filter again;
In described initial filter step, the order number of sieve aperture is the 100-400 order;
In described essence filter step, the order number of sieve aperture is the 400-800 order.
Concrete, described bitter buckwheat beverage is made by the component that comprises following active ingredient: described duck wheat is 70～75 parts, described dried orange peel is 1.5-2 part, described chrysanthemum is 1.5～2 parts, described matrimony vine is 2～2.5 parts, and described hawthorn is 2.5～3 parts, and described lemon is 3～3.3 parts, described celestial grass is 1.3～1.8 parts, and described STEVIA REBAUDIANA is 2.0～2.4 parts.
More specifically, described bitter buckwheat beverage is made by the component that comprises following active ingredient: described duck wheat is 70 parts, and described dried orange peel is 2 parts, described chrysanthemum is 1.5 parts, and described matrimony vine is 2.5 parts, and described hawthorn is 3 parts, described lemon is 3.3 parts, and described celestial grass is 1.3 parts, and described STEVIA REBAUDIANA is 2.4 parts;
Or be comprised of the component of following each mass fraction: described duck wheat is 75 parts, and described dried orange peel is 1.5-2 part, described chrysanthemum is 1.5 parts, and described matrimony vine is 2 parts, and described hawthorn is 2.5 parts, described lemon is 3 parts, and described celestial grass is 1.8 parts, and described STEVIA REBAUDIANA is 2.0 parts.
The 15-25 that total consumption of described water is described duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA gross mass doubly, specifically can be described duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA gross mass 20 times;
The 3%-8% that the consumption of described local flavor conditioning agent is water consumption, specifically can be 4%, 6%, 4%～6%.
Described baking in step, baking temperature is 120～160 ℃, specifically can be 140 ℃, 160 ℃, 140～160 ℃; Baking time is 30～60min, specifically can be 40min, 60min, 40～60min.
In described lixiviate step, temperature is 50～95 ℃, specifically can be 60 ℃, 65 ℃, 60～65 ℃;
Time is 0.5～2 hour, specifically can be 1.5 hours, 2 hours, 1.5～2 hours;
In described enzymolysis step, the diastatic enzyme of described middle temperature is lived as 4000U/g;
The enzyme of AMS is lived as 480KNU/g;
Described middle temperature amylase can be purchased from the biological Co., Ltd of Lu, Shanghai space, and production code member is M0003, the BR level; Enzyme is lived and to be defined as: 1mL enzyme liquid is under 60 ℃, pH value 6.0 conditions, and the grams of 1h liquefaction soluble starch is 1 enzyme activity unit;
AMS can be believed Bioisystech Co., Ltd purchased from Novi, and production code member is middle temperature BAN480L type; Enzyme is lived and to be defined as 1mL enzyme liquid under 60 ℃, pH value 6.0 conditions, and the grams of 25min liquefaction soluble starch is expressed as 1 enzyme activity unit.
The mass ratio of described middle temperature amylase and AMS specifically can be 1: 3,1: 4,1: 3～4;
The consumption of enzyme specifically can be 0.04%, 0.05%, 0.04%～0.05% of duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, STEVIA REBAUDIANA, water and local flavor conditioning agent gross mass;
Hydrolysis temperature is specially 65 ℃, 60 ℃, 60～65 ℃;
Enzymolysis time is specially 40min, 50min, 40～50min.
In described initial filter step, the order number of sieve aperture specifically can be 300 orders, 400 orders or 300～400 orders;
In described essence filter step, the order number of sieve aperture specifically can be 600 orders, 700 orders or 600～700 orders.
In described filling step, container filling can be pop can, vial, plastic bottle or Tetra Pak packing.
In described sterilisation step, sterilization conditions is condition a or condition b;
Wherein, described condition a is at 121 ℃ of lower sterilization 10～20min; , be specially at 121 ℃ of lower sterilization 12-13min or 12-20min or 13-20min.
Described condition b is at 135～150 ℃ of lower sterilization 2～8s.
Different packaged forms need to adopt above-mentioned different sterilization conditions.Specifically, select pop can or glass bottle packaging, need to adopt aforementioned sterilization conditions a after filling; While selecting plastic bottle or Tetra Pak packing, at the filling front aforementioned rear a kind of sterilization conditions b that needs to adopt.
The bitter buckwheat beverage production process of clarification sugar-free provided by the invention, take bitter buckwheat as primary raw material, compatibility, with integration of drinking and medicinal herbs materials such as the dried orange peel that also has good health-care efficacy on China's Chinese Traditional Medicine, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, utilizes xylitol or maltitol product of replacing sugar to regulate product special flavour; Assist biological enzymolysis technology, the products obtained therefrom buckwheat is with rich flavor simultaneously, and color and luster is limpid, clean taste, sweet and sour taste, and sugar-free formulation is more suitable for " three height " crowd.Product meets the demand of current people for diet conservancy, has good Developmental Prospect of Industrialization future.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
In following embodiment, middle temperature amylase used is purchased from the biological Co., Ltd of Lu, Shanghai space, and production code member is M0003, the BR level, and enzyme is lived as 4000U/g; Enzyme is lived and to be defined as: 1mL enzyme liquid is under 60 ℃, pH value 6.0 conditions, and the grams of 1h liquefaction soluble starch is 1 enzyme activity unit;
AMS is believed Bioisystech Co., Ltd purchased from Novi, and production code member is middle temperature 480L type, and enzyme is lived as 480KNU/g; Enzyme is lived and to be defined as: 1mL enzyme liquid is under 60 ℃, pH value 6.0 conditions, and the grams of 25min liquefaction soluble starch is 1 enzyme activity unit.
The preparation of embodiment 1, the bitter buckwheat beverage of clarification sugar-free
1) pretreatment of duck wheat
Take duck wheat 70g, clear water is cleaned, and drains surface moisture, is contained in rustless steel container and bakes 50min in 140 ℃.
2) batching
Take dried orange peel 2g part, chrysanthemum 1.5g, matrimony vine 2.5g, hawthorn 3g, lemon 3.3g, celestial careless 1.3g, STEVIA REBAUDIANA 2.4g, mix and be placed on 1) in described rustless steel container; Add wherein the 1700mL pure water.
3) lixiviate
Respectively by 1) and 2) described material is placed in 65 ℃ of water-baths and soaks and extract 2.0h, collects leaching liquor;
4) enzymolysis
To adding the middle temperature starch complex enzyme 0.0425g that warm amylase and 0.0319g AMS form in 0.0106g, 65 ℃ of enzymolysis 30min in the gained leaching liquor;
5) allotment, filtration
Take out material, add 102g local flavor conditioning agent xylitol, first with 400 purpose sieve apertures, carry out initial filter, collect filtrate and carry out the essence filter with 700 purpose sieve apertures again, remove solid residue, collect filtrate as lixiviate stoste.
6) filling, sterilization
Enter in vial having filtered filled with solution, adopt the sterilization of autoclave hydro-thermal after sealing, 121 ℃ of process for sterilizing, 12min; Cooling, obtain bitter buckwheat beverage provided by the invention.
The sensory evaluation of different preparation method's buckwheat tea shelf life:
Adopt the present embodiment slightly to change three kinds of different bitter buckwheat beverages of preparation:
1) No. 1: adopt the present embodiment supplementary material ratio used, but remove step 4) enzymolysis and step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and bitter buckwheat beverage, be designated as No. 1;
2) No. 2: the bitter buckwheat beverage prepared according to the present embodiment fully is designated as No. 2;
3) No. 3: adopt the present embodiment supplementary material ratio used, by step 4) enzymolysis step enzyme used the letter AMS heatproof SC of the Novi type, the enzyme work that replace with purchased from Novi letter Bioisystech Co., Ltd is the alpha-amylase of 120KNU/g, and hydrolysis temperature is replaced with to 95 ℃, and remove step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and bitter buckwheat beverage, be designated as No. 3.
The bitter buckwheat beverage that three kinds of preparation methods are obtained is placed under normal temperature (25 ℃) and is carried out shelf life sensory evaluation test, every 30 days simultaneously observation precipitation amounts, 5 months by a definite date.Carry out sensory evaluation according to table 1 and carry out sensory evaluation, totally 20 sensory evaluation persons are estimated.
The bitter buckwheat beverage of table 1 sense organ evaluating meter
Annotate: each evaluation index thinks that more than secondary the consumer can accept
Result shows, 2/3 valuation officer thinks on buckwheat tea color and luster, local flavor, mouthfeel and the precipitation capacity that three kinds of modes provide and all meet primary standard, but on the smell of No. 1 and No. 2 bitter buckwheat beverage, mouthfeel all higher than No. 3 bitter buckwheat beverages.
Place room temperature and unload goods during frame, No. 1 bitter buckwheat beverage is placed after 1 month and a small amount of precipitation occurred, and within 3 months, the postprecipitation thing is more, and solution is slightly muddy;
No. 2 and 3 monthly precipitations that occur of No. 3 bitter buckwheat beverages placements, place and a small amount of the precipitation only occur in 5 months, and solution still keeps clarity preferably.
Above result shows, the bitter buckwheat beverage after amylase enzymolysis, secondary fine filtering can keep the clarification stability of long period, and the local flavor of the bitter buckwheat beverage for preparing of middle temperature complex enzyme hydrolysis and the bitter buckwheat beverage that mouthfeel obviously is better than the alpha-amylase enzymolysis.
As from the foregoing, this embodiment prepares the bitter buckwheat beverage of gained clarification sugar-free and keeps good bitter buckwheat local flavor, and color and luster is yellowish-brown, clarify bright, clean taste, sweet and sour taste; Utilize xylitol or maltitol product of replacing sugar to regulate product special flavour, sugar-free formulation is more suitable for " three height " crowd; Keep long period clarification stability between shelf life, generate without precipitation, there is bright market prospects future.
The preparation of embodiment 2, the bitter buckwheat beverage of clarification sugar-free
1) pretreatment of duck wheat
Take duck wheat 75g, clear water is cleaned, and drains surface moisture, is contained in rustless steel container 160 ℃ and bakes 40min.
2) batching
Take dried orange peel 1.5g part, chrysanthemum 2.0g, matrimony vine 2.0g, hawthorn 2.5g, lemon 3.0g, celestial careless 1.8g, STEVIA REBAUDIANA 2.0g, mix and be placed in 1) in described rustless steel container; Add wherein the 1800mL pure water.
3) lixiviate
Respectively by 1) and 2) described material is placed in 60 ℃ of water-baths and soaks and extract 1.5h, collects leaching liquor;
4) enzymolysis
To adding the composite medium-temperature amylase 0.0375g that warm amylase and 0.0300g AMS form in 0.0075g, 60 ℃ of enzymolysis 60min in the gained leaching liquor;
5) allotment, filtration
Take out material, after adding 100g local flavor conditioning agent xylitol, first with 300 purpose sieve apertures, carry out initial filter, collect filtrate and carry out the essence filter with 600 purpose sieve apertures again, remove solid residue, collect filtrate as lixiviate stoste.
6) filling, sterilization
Enter in vial having filtered filled with solution, adopt the sterilization of autoclave hydro-thermal after sealing, 121 ℃ of process for sterilizing, 13min; Cooling, obtain bitter buckwheat beverage provided by the invention.
The sensory evaluation of different preparation method's buckwheat tea shelf life:
Adopt the present embodiment slightly to change three kinds of different bitter buckwheat beverages of preparation:
1) No. 1: adopt the present embodiment supplementary material ratio used, but remove step 4) enzymolysis and step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and bitter buckwheat beverage, be designated as No. 1;
2) No. 2: the bitter buckwheat beverage prepared according to the present embodiment fully is designated as No. 2;
3) No. 3: adopt the present embodiment supplementary material ratio used, by step 4) enzymolysis step enzyme used the letter AMS heatproof SC of the Novi type, the enzyme work that replace with purchased from Novi letter Bioisystech Co., Ltd is the alpha-amylase of 120KNU/g, and hydrolysis temperature is replaced with to 95 ℃, and remove step 5) essence filter step, directly by coarse filtration gained solution according to step 6) carry out filling and sterilization and bitter buckwheat beverage, be designated as No. 3.
The bitter buckwheat beverage that three kinds of preparation methods are obtained is placed under normal temperature (25 ℃) and is carried out shelf life sensory evaluation test, every 30 days simultaneously observation precipitation amounts, 5 months by a definite date.
Carry out sensory evaluation according to table 1 and carry out sensory evaluation, totally 20 sensory evaluation persons are estimated.
Result shows, 7/10 valuation officer thinks on buckwheat tea color and luster, local flavor, mouthfeel and the precipitation capacity that three kinds of modes provide and all meet primary standard, but all is better than bitter buckwheat beverage No. 3 on No. 1 and No. 2 bitter buckwheat beverage smells, mouthfeel.
Place room temperature and unload goods during frame, No. 1 bitter buckwheat beverage is placed after 1 month and a small amount of precipitation occurred, and within 3 months, the postprecipitation thing is more, and solution is slightly muddy;
No. 2 and 3 monthly precipitations that occur of No. 3 bitter buckwheat beverages placements, place and a small amount of the precipitation only occur in 5 months, and solution still keeps clarity preferably.
Above result shows, the bitter buckwheat beverage after amylase enzymolysis, secondary fine filtering can keep long period clarification stability, and the local flavor of the bitter buckwheat beverage for preparing of middle temperature complex enzyme hydrolysis and the bitter buckwheat beverage that mouthfeel obviously is better than the alpha-amylase enzymolysis.
As from the foregoing, this embodiment prepares the bitter buckwheat beverage of gained clarification sugar-free and keeps good bitter buckwheat local flavor, and color and luster is yellowish-brown, clarify bright, clean taste, sweet and sour taste; Utilize xylitol or maltitol product of replacing sugar to regulate product special flavour, sugar-free formulation is more suitable for " three height " crowd; Keep long period clarification stability between shelf life, generate without precipitation, there is bright market prospects future.
Claims (8)
1. a bitter buckwheat beverage, made by the component that comprises following active ingredient: duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA;
In mass fraction, described duck wheat is 60～80 parts, and described dried orange peel is 1-5 part, and described chrysanthemum is 1～3 part, and described matrimony vine is 1～3 part, and described hawthorn is 1～4 part, and described lemon is 1～5 part, and described celestial grass is 1～7 part, and described STEVIA REBAUDIANA is 1～5 part;
After the preparation method of described bitter buckwheat beverage comprises the steps: duck wheat is baked and after dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA mix, after adding flooding, collect leaching liquor, the gained leaching liquor is carried out adding the local flavor conditioning agent to be allocated after enzymolysis, refilter, after getting the filling and sterilization of filtrate, obtain described bitter buckwheat beverage;
Wherein, in described enzymolysis step, enzyme used by warm amylase and AMS form;
The mass ratio of described middle temperature amylase and AMS is 1:2～5;
Total consumption of enzyme is 0.02%～0.07% of duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass, STEVIA REBAUDIANA, water and local flavor conditioning agent gross mass;
Hydrolysis temperature is 60-70 ℃;
Enzymolysis time is 30～60min;
Described filtration comprises the steps: first initial filter, collects filtrate and carries out the essence filter again;
In described initial filter step, the order number of sieve aperture is the 100-400 order;
In described essence filter step, the order number of sieve aperture is the 400-800 order.
2. beverage according to claim 1 is characterized in that: described baking in step, and temperature is 120～160 ℃; Time is 30～60min.
3. beverage according to claim 1 and 2, it is characterized in that: in described lixiviate step, temperature is 50～95 ℃; Time is 0.5～2 hour.
4. according to the arbitrary described beverage of claim 1-3, it is characterized in that: the 15-25 that the consumption of described water is described duck wheat, dried orange peel, chrysanthemum, matrimony vine, hawthorn, lemon, celestial grass and STEVIA REBAUDIANA gross mass doubly.
5. according to the arbitrary described beverage of claim 1-4, it is characterized in that: described local flavor conditioning agent is selected from least one in xylitol and maltitol;
The 3%-8% that the consumption of described local flavor conditioning agent is water consumption.
6. according to the arbitrary described beverage of claim 1-5, it is characterized in that: the diastatic enzyme of described middle temperature is lived as 4000U/g;
The enzyme of AMS is lived as 480KNU/g.
7. according to the arbitrary described beverage of claim 1-6, it is characterized in that: in described filling step, container filling can be pop can, vial, plastic bottle or Tetra Pak packing.
8. according to the arbitrary described beverage of claim 1-7, it is characterized in that: in described sterilisation step, sterilization conditions is condition a or condition b;
Wherein, described condition a is at 121 ℃ of lower sterilization 10～20min;
Described condition b is at 135～150 ℃ of lower sterilization 2～8s.
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| CN103931839A (en) * | 2014-04-10 | 2014-07-23 | 四川大学 | Clear sugar-free tartary buckwheat tea and production method thereof |
| CN104738778A (en) * | 2015-04-10 | 2015-07-01 | 重庆康旅投资发展有限公司 | Sugar-free low-heat vegetable drink and processing method thereof |
| CN105901452A (en) * | 2016-04-21 | 2016-08-31 | 赵涛 | Tartary buckwheat beverage and preparation method thereof |
| CN106974159A (en) * | 2016-10-27 | 2017-07-25 | 贵州汇珠薏仁米产业开发有限公司 | A kind of instant coix seed haw thorn and chrysanthemum beverage |
| CN107594267A (en) * | 2017-07-28 | 2018-01-19 | 江苏南大耐雀生物技术有限公司 | A kind of buckwheat solid hawthorn beverage and preparation method thereof |
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| CN115644328A (en) * | 2022-10-21 | 2023-01-31 | 广州王老吉药业股份有限公司 | Hawthorn and dried tangerine peel beverage concentrated juice and preparation method thereof |
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| CN103931839A (en) * | 2014-04-10 | 2014-07-23 | 四川大学 | Clear sugar-free tartary buckwheat tea and production method thereof |
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| CN106974159A (en) * | 2016-10-27 | 2017-07-25 | 贵州汇珠薏仁米产业开发有限公司 | A kind of instant coix seed haw thorn and chrysanthemum beverage |
| CN107594267A (en) * | 2017-07-28 | 2018-01-19 | 江苏南大耐雀生物技术有限公司 | A kind of buckwheat solid hawthorn beverage and preparation method thereof |
| CN108094789A (en) * | 2017-12-20 | 2018-06-01 | 徐冲 | A kind of composition for preventing and treating the applicable diabetes patient of pharyngitis, sweet drink and preparation method thereof |
| CN111328937A (en) * | 2020-02-28 | 2020-06-26 | 西昌市正中食品有限公司 | Tartary buckwheat and hawthorn low-sugar beverage and preparation process thereof |
| CN116058501A (en) * | 2021-11-02 | 2023-05-05 | 宜兰食品工业股份有限公司 | Sugar-free antioxidant and antibacterial plant composition and application thereof, and plant beverage and preparation method and application thereof |
| CN115644328A (en) * | 2022-10-21 | 2023-01-31 | 广州王老吉药业股份有限公司 | Hawthorn and dried tangerine peel beverage concentrated juice and preparation method thereof |
| CN115644328B (en) * | 2022-10-21 | 2024-04-23 | 广州王老吉药业股份有限公司 | Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof |
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