CN103637094A - Yellow bean and grain composite breakfast drink and preparation method thereof - Google Patents
Yellow bean and grain composite breakfast drink and preparation method thereof Download PDFInfo
- Publication number
- CN103637094A CN103637094A CN201310646249.5A CN201310646249A CN103637094A CN 103637094 A CN103637094 A CN 103637094A CN 201310646249 A CN201310646249 A CN 201310646249A CN 103637094 A CN103637094 A CN 103637094A
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- yellow
- temperature
- beverage
- millet
- oat
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Links
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000266501 Ormosia ormondii Species 0.000 title claims abstract description 10
- 239000002131 composite material Substances 0.000 title abstract 2
- 244000075850 Avena orientalis Species 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 16
- 235000019713 millet Nutrition 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 16
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 15
- 235000009973 maize Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose fatty ester Chemical class 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 208000035943 Aphagia Diseases 0.000 description 2
- 230000002490 cerebral effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention belongs to the technical field of food and particularly relates to yellow bean and grain composite breakfast drink and a preparation method thereof. The preparation method comprises the steps of smashing soybeans, oats, yellow corns, millets, white granulated sugar, a stabilizer and water as raw materials, emulsifying in an emulsifying machine, homogenizing, sterilizing, cooling and filling. The drink disclosed by the invention has the advantages of long shelf life, easiness in carry, open drinking, convenience in eating, nutrition and health care and the like.
Description
Technical field
The invention belongs to food technology field, be specifically related to compound breakfast beverage of a kind of yellow beans paddy and preparation method thereof.
Background technology
On present society, a lot of people, because of being pressed for time of morning, are unable to eat breakfast.Student family and the working clan in city particularly, this seriously impact study and work.The breakfast quick, safety and sanitation of can providing convenience in the kind of breakfast is at present few.People are through the digestion at a night, empty in abdomen, are unable to eat breakfast, then carry out long-term empty stomach, can have a strong impact on intestines and stomach.Do not have breakfast and easily suffer from disease of digestive tract.Do not have breakfast and can reduce cerebral function, failure of memory, fatiguability, even affects cerebral function, causes intelligence to decline.The body inner cholesterol of not having breakfast is high.People's ratio person of having breakfast cholesterol of not having breakfast is high by 33%, does not have breakfast for a long time and also easily suffers from gall stone etc.
Summary of the invention
The object of the invention is for the problems referred to above, provide a kind of can suitability for industrialized production, have compared with long storage life, portable is easily with, open i.e. drink, instant, good for health, not only nutritious but also can alleviate the compound breakfast beverage of a kind of yellow beans paddy of the applicable modern society rhythm that is rich in more dietary fiber of the diet proportional imbalance problem being on the rise.
Another object of the present invention is to provide the preparation method of this drink.
The compound breakfast beverage of a kind of yellow beans paddy of the present invention, comprises the component of following parts by weight:
Take soya bean 30～50, oat 20～30, yellow maize 10～20, millet 10～20 is major ingredient; Be aided with: white granulated sugar 30～50, stabilizing agent 1～3, water 887～899 are auxiliary material.
Preparation method of the present invention, comprises the following steps:
A. raw material is selected: select and process clean good quality soybeans, oat, yellow maize, millet;
B. baking and pulverizing: be baking at 140～170 ℃ through far infrared in temperature by above-mentioned parts by weight raw material, then the soya bean after baking, oat, yellow maize, millet are crossed to 80 mesh sieves by pulverizer and pulverized;
C. allocate and constant volume: the hot water that adds 400～600 liters 90～95 ℃ in high-speed emulsifying machine, add again step b) crushed material that makes and the white granulated sugar in auxiliary material, stabilizing agent, after 20 minutes kinds of shear-mixed, by colloid mill, send into blend tank, cross colloid and be grinding into blend tank, then remaining water being joined in blend tank, is that 75～85 ℃, pressure are homogeneous 1～2 time under 20～50MPa condition in temperature, makes beverage slurry;
D. the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 138～144 ℃, keeps 6～10 seconds, is then cooled to immediately 17～25 ℃;
E. adopting aseptic filler is under 17～25 ℃ of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 200～250g.
Further preferred embodiment, described stabilizing agent is that the ratio of sucrose fatty ester: xanthans=40:60 is made.
The present invention adopts technique scheme, for the plain nutrition problem on the low side on the high side of meat or fish nutrition in people's diet, carries out rational diet nutrition adjusting.Compared with prior art, the compound breakfast beverage of yellow beans paddy prepared by the present invention, has compared with long storage life, and portable is easily with, and opens i.e. drink, the characteristic of instant.Breakfast that the present invention prepares, all adopt cereal to make, not with milk and animal derived food composition, can provide abundant nutrition, can alleviate again the diet proportional imbalance problem being on the rise, and being rich in more dietary fiber, is the quick breakfast that is applicable to modern society's rhythm, invigorates and benefits healthy breakfast with energy.
The specific embodiment
Embodiment 1
According to weight proportion, take:
The stabilizing agent 1kg that the ratio of soya bean 30kg, oat 20kg, yellow maize 10kg, millet 10kg, white granulated sugar 30kg, sucrose fatty ester: xanthans=40:60 is made, water 887kg.
Concrete preparation method, comprises the following steps:
A. raw material is selected: select and process clean good quality soybeans, oat, yellow maize, millet;
B. baking and pulverizing: be baking at 140 ℃ through far infrared in temperature by above-mentioned parts by weight raw material, then the soya bean after baking, oat, yellow maize, millet are crossed to 80 mesh sieves by pulverizer and pulverized;
C. allocate and constant volume: in high-speed emulsifying machine, add 400kg, the hot water of 90 ℃, add again step b) crushed material that makes and the white granulated sugar in auxiliary material, stabilizing agent, after 20 minutes kinds of shear-mixed, by colloid mill, send into blend tank, cross colloid and be grinding into blend tank, then remaining water is joined in blend tank, in temperature, be that 75 ℃, pressure are homogeneous 1 time under 20MPa condition, make beverage slurry;
D. the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 138 ℃, keeps 6 seconds, is then cooled to immediately 17 ℃;
E. adopting aseptic filler is under 17 ℃ of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 200g.
Embodiment 2
According to weight proportion, take:
The stabilizing agent 3kg that the ratio of soya bean 50kg, oat 30kg, yellow maize 20kg, millet 20kg, white granulated sugar 50kg, sucrose fatty ester: xanthans=40:60 is made, water 899kg.
Concrete preparation method, comprises the following steps:
A. raw material is selected: select and process clean good quality soybeans, oat, yellow maize, millet;
B. baking and pulverizing: be baking at 170 ℃ through far infrared in temperature by cleaned above-mentioned parts by weight raw material, then the soya bean after baking, oat, yellow maize, millet are crossed to 80 mesh sieves by pulverizer and pulverized;
C. allocate and constant volume: in high-speed emulsifying machine, add 600kg, the hot water of 95 ℃, add again step b) crushed material that makes and the white granulated sugar in auxiliary material, stabilizing agent, after 20 minutes kinds of shear-mixed, by colloid mill, send into blend tank, cross colloid and be grinding into blend tank, then remaining water is joined in blend tank, in temperature, be that 85 ℃, pressure are homogeneous 2 times under 50MPa condition, make beverage slurry;
D. the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 144 ℃, keeps 10 seconds, is then cooled to immediately 25 ℃;
E. adopting aseptic filler is under 25 ℃ of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 250g.
Embodiment 3
According to weight proportion, take:
The stabilizing agent 2kg that the ratio of soya bean 40kg, oat 25kg, yellow maize 15kg, millet 15kg, white granulated sugar 40kg, sucrose fatty ester: xanthans=40:60 is made, water 890kg.
Concrete preparation method, comprises the following steps:
A. raw material is selected: select and process clean good quality soybeans, oat, yellow maize, millet;
B. baking and pulverizing: be baking at 150 ℃ through far infrared in temperature by above-mentioned parts by weight raw material, then the soya bean after baking, oat, yellow maize, millet are crossed to 80 mesh sieves by pulverizer and pulverized;
C. allocate and constant volume: in high-speed emulsifying machine, add 500kg, the hot water of 95 ℃, add again step b) crushed material that makes and the white granulated sugar in auxiliary material, stabilizing agent, after 20 minutes kinds of shear-mixed, by colloid mill, send into blend tank, cross colloid and be grinding into blend tank, then remaining water is joined in blend tank, in temperature, be that 80 ℃, pressure are homogeneous 1～2 time under 35MPa condition, make beverage slurry;
D. the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 141 ℃, keeps 8 seconds, is then cooled to immediately 20 ℃;
E. adopting aseptic filler is under 20 ℃ of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 250g.
Claims (3)
1. the compound breakfast beverage of yellow beans paddy, is characterized in that: the component that comprises following parts by weight:
Take soya bean 30～50, oat 20～30, yellow maize 10～20, millet 10～20 is major ingredient; Be aided with: white granulated sugar 30～50, stabilizing agent 1～3, water 887～899 are auxiliary material.
2. the preparation method of the compound breakfast beverage of a kind of yellow beans paddy according to claim 1, is characterized in that comprising the following steps:
A. raw material is selected: select and process clean good quality soybeans, oat, yellow maize, millet;
B. baking and pulverizing: be baking at 140～170 ℃ through far infrared in temperature by above-mentioned parts by weight raw material, then the soya bean after baking, oat, yellow maize, millet are crossed to 80 mesh sieves by pulverizer and pulverized;
C. allocate and constant volume: the hot water that adds 400～600 liters 90～95 ℃ in high-speed emulsifying machine, add again step b) crushed material that makes and the white granulated sugar in auxiliary material, stabilizing agent, after 20 minutes kinds of shear-mixed, by colloid mill, send into blend tank, cross colloid and be grinding into blend tank, then remaining water being joined in blend tank, is that 75～85 ℃, pressure are homogeneous 1～2 time under 20～50MPa condition in temperature, makes beverage slurry;
D. the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 138～144 ℃, keeps 6～10 seconds, is then cooled to immediately 17～25 ℃;
E. adopting aseptic filler is under 17～25 ℃ of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 200～250g.
3. the compound breakfast beverage of a kind of yellow beans paddy according to claim 1, is characterized in that: described stabilizing agent is that the ratio of sucrose fatty ester: xanthans=40:60 is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310646249.5A CN103637094B (en) | 2013-12-04 | 2013-12-04 | A kind of yellow beans paddy composite breakfast drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310646249.5A CN103637094B (en) | 2013-12-04 | 2013-12-04 | A kind of yellow beans paddy composite breakfast drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103637094A true CN103637094A (en) | 2014-03-19 |
| CN103637094B CN103637094B (en) | 2015-08-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310646249.5A Active CN103637094B (en) | 2013-12-04 | 2013-12-04 | A kind of yellow beans paddy composite breakfast drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637094B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891904A (en) * | 2014-04-04 | 2014-07-02 | 晋城市伊健食品有限公司 | Yellow bean and cereal composite breakfast beverage and preparation method thereof |
| CN104430913A (en) * | 2014-12-09 | 2015-03-25 | 晋城市伊健食品有限公司 | Spicedsalty cereal composite breakfast beverage and preparation method thereof |
| CN105211305A (en) * | 2014-06-30 | 2016-01-06 | 河南省淼雨饮品股份有限公司 | A kind of auxiliary antilipemic five-grain soymilk health drink and preparation method thereof |
| CN107494739A (en) * | 2017-08-21 | 2017-12-22 | 开原川顺食品加工有限公司 | A kind of corn thick soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN102028040A (en) * | 2010-12-15 | 2011-04-27 | 广东省食品工业研究所 | Fresh grinding process for nutritious drink |
| CN102429038A (en) * | 2011-11-16 | 2012-05-02 | 晋城市伊健食品有限公司 | Black bean and grain breakfast beverage and preparation method thereof |
| CN102742663A (en) * | 2012-07-18 | 2012-10-24 | 晋城市伊健食品有限公司 | Annexing-agent-free grain coarse cereal composite drink and preparation method thereof |
-
2013
- 2013-12-04 CN CN201310646249.5A patent/CN103637094B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN102028040A (en) * | 2010-12-15 | 2011-04-27 | 广东省食品工业研究所 | Fresh grinding process for nutritious drink |
| CN102429038A (en) * | 2011-11-16 | 2012-05-02 | 晋城市伊健食品有限公司 | Black bean and grain breakfast beverage and preparation method thereof |
| CN102742663A (en) * | 2012-07-18 | 2012-10-24 | 晋城市伊健食品有限公司 | Annexing-agent-free grain coarse cereal composite drink and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891904A (en) * | 2014-04-04 | 2014-07-02 | 晋城市伊健食品有限公司 | Yellow bean and cereal composite breakfast beverage and preparation method thereof |
| CN105211305A (en) * | 2014-06-30 | 2016-01-06 | 河南省淼雨饮品股份有限公司 | A kind of auxiliary antilipemic five-grain soymilk health drink and preparation method thereof |
| CN104430913A (en) * | 2014-12-09 | 2015-03-25 | 晋城市伊健食品有限公司 | Spicedsalty cereal composite breakfast beverage and preparation method thereof |
| CN107494739A (en) * | 2017-08-21 | 2017-12-22 | 开原川顺食品加工有限公司 | A kind of corn thick soup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103637094B (en) | 2015-08-19 |
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