CN103734589A - Preparation method for ragopyrum tataricum beverage - Google Patents

Preparation method for ragopyrum tataricum beverage Download PDF

Info

Publication number
CN103734589A
CN103734589A CN201310683760.2A CN201310683760A CN103734589A CN 103734589 A CN103734589 A CN 103734589A CN 201310683760 A CN201310683760 A CN 201310683760A CN 103734589 A CN103734589 A CN 103734589A
Authority
CN
China
Prior art keywords
bitter buckwheat
water
preparation
beverage
condensed cream
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
Application number
CN201310683760.2A
Other languages
Chinese (zh)
Inventor
余燕秋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHONGQING HEJIN BUCKWHEAT AGRICULTURAL PRODUCTS Co Ltd
Original Assignee
CHONGQING HEJIN BUCKWHEAT AGRICULTURAL PRODUCTS Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by CHONGQING HEJIN BUCKWHEAT AGRICULTURAL PRODUCTS Co Ltd filed Critical CHONGQING HEJIN BUCKWHEAT AGRICULTURAL PRODUCTS Co Ltd
Priority to CN201310683760.2A priority Critical patent/CN103734589A/en
Publication of CN103734589A publication Critical patent/CN103734589A/en
Pending legal-status Critical Current

Links

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
    • 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
    • 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention belongs to the technical field of beverage preparation, and relates to a preparation method for a ragopyrum tataricum beverage. The method comprises: adding water and boiling ragopyrum tataricum, filtering to obtain a filtrate, concentrating the filtrate to a pasty state and further to obtain the ragopyrum tataricum concentrating paste; and adding water into the concentrating paste to dilute the paste, performing superhigh-temperature instant sterilization, packaging, and performing pasteurization to obtain the ragopyrum tataricum beverage. The preparation method is simple in technology, low in cost and easy for industrial production; original nutrition, color and flavor of ragopyrum tataricum are furthest kept by employing the extraction process and the sterilization process, the ragopyrum tataricum beverage is tasty and refreshing in mouthfeel, is a natural green nuisanceless beverage with extremely high nutritive value, has the efficacy of reducing fat, reducing blood pressure, reducing blood fat, reducing blood sugar and the like after drank for a long time, and is drinkable for diabetic patients.

Description

The preparation method of bitter buckwheat beverage
Technical field
The invention belongs to beverage preparing technical field, relate to a kind of preparation method of bitter buckwheat beverage.
Background technology
Bitter buckwheat is duck wheat, belongs to dicotyledonous buckwheat, formal name used at school hull buckwheat (Tartarian Buckwheat), and another name buckwheat leaf seven, wild blue buckwheat, 10000 years buckwheats, spinach wheat, black wheat, flower buckwheat, be the medicine-food two-purpose crop that occurring in nature is very few.According to < < Compendium of Materia Medica > >, record: bitter buckwheat bitter, property is flat cold, the real stomach of energy, beneficial strength, continuous spirit, sharp knowledge, refining the five internal organs slag is dirty; All on the books to bitter buckwheat in < < Qianjin Yao Fang > >, < < Chinese medicine voluminous dictionary > > and pertinent literature: can calm the nerves, the swollen wind pain of lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing, long-pendingization of dispelling are stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, the effect such as anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, beauty treatment.
By modern analysis, learn method, the benefit materials in bitter buckwheat is able to be familiar with by people, and its composition and effect are mainly as follows:
Bitter buckwheat contains abundant flavones, bitter buckwheat flavone is a kind of plyability material that varied organisms activity is more complicated that has, and Main Ingredients and Appearance has Quercetin, rutin, the luxuriant and rich with fragrance alcohol of bank, morin, and wherein rutin accounts for 80%, the ratio of this natural combination more has cooperative effect, is more easily absorbed by the body.Bitter buckwheat flavone mainly contains following several function: 1) prevention, Cardiovarscular; 2) reducing blood lipid, hypotensive, hypoglycemic activity; 3) strengthen immunity; 4) antioxidation; 5) restraining and sterilizing bacteria, prevent that brain cell is aging, as anticancer agent; 6) protection stomach lining, reparation brain damage, antidepression; 7) promote insulin secretion, improve the affinity of insulin receptor; 8) cerebral ischemia and renal ischemic damage are had to protective effect.Bitter buckwheat contains abundant phenolic compound, i.e. OPC (tartary buckwheat bran content reaches as high as 5.03%), gallic acid, protocatechuic acid, vanillic acid, syringic acid, forulic acid etc.Bitter buckwheat polyphenol mainly contains following several function: 1) have anti-inflammatory, antiallergic action, antiviral and anticancer characteristic; 2) having the ability of engulfing free radical, is the important sources of polyphenoils; 3) can reduce lipid oxidation and form anti-cardiopathic protection; 4) can suppress leukaemia's growth.Bitter buckwheat contains DCI, and it has positive effect to preventing and treating diabetes, and PCO disease is had to therapeutic action.Inorganic elements calcium, phosphorus, iron, copper, zinc and trace elements of selenium etc. that bitter buckwheat contains multiple beneficial health, the content of magnesium is the more than 11 times of wheat flour, ferro element is 2-5 times of other staple food grain, zinc is more than 1.5 times, manganese be 1.4 accompany above, potassium is 2 times of wheat, 2.3 times of rice, 1.5 times of topaz rice and flour.Selenium is wherein " anticancer king " in body trace element, has very strong antioxidation, slows down cutin aging, anti-aging; Can remove interior free yl, get rid of vivotoxin, prevent blood clot, remove cholesterol, strengthen immune function of human body.In addition, in bitter buckwheat, also contain alkalescent starch, activated protein, vitamin, useful amino acid etc., human body is had to very strong health-care effect.
Application number is that 201110078982.2 patent discloses a kind of bitter buckwheat nutritious healthy beverage and processing technology thereof, it take bitter buckwheat as primary raw material, through main technique such as the enzyme that goes out, extraction, acidolysis, extrusion, gelatinization, enzymolysis, allotment, homogeneous, make, there is the health-care efficacies such as reducing blood lipid, hypoglycemic, fat-reducing.The method has been carried out complete utilization to bitter buckwheat raw material, and has at utmost preserved the beneficiating ingredient in bitter buckwheat.But, in the method operating process, relating to the use of the plurality of enzymes such as cellulase, amylase, carbohydrase, reaction condition is controlled strict, complex operation; In its technique, need to use homogenizer, homogenization pressure is at 20-45MPa, and equipment investment is high, and production cost is high; The final form of product obtaining is only bitter buckwheat beverage, is of limited application.
Application number is the production method that the patent of 200710049997.X discloses a kind of bitter buckwheat solid beverage and bitter buckwheat nourishing powder, after the method is broken by buckwheat powder, adding water mixes, be separated into bitter buckwheat solid beverage solution and bitter buckwheat nourishing powder crude product, concentrated and the homogenizer homogeneous through vacuum decker, then drying dehydration finally obtains bitter buckwheat solid beverage and bitter buckwheat nourishing powder.The method final production goes out bitter buckwheat solid beverage and two kinds of products of bitter buckwheat nourishing powder, in bitter buckwheat nourishing powder, occupy most nutriment, therefore the nutritional labeling that the bitter buckwheat solid beverage obtaining contains is limited, and its use also only limits to as a kind of drink Instant Drinks; In addition, the method operation is also extremely loaded down with trivial details, also needs to use the equipment such as homogenizer, and equipment investment is high.
Based on above-mentioned prior art, the present invention simplifies the preparation method of bitter buckwheat beverage, and that has enriched tartary buckwheat extract can application form.
Summary of the invention
In view of this, first the present invention provides a kind of preparation method of bitter buckwheat condensed cream, and the method is simple to operate, and the condensed cream of acquisition can be used for the making of the plurality kinds of health care food such as beverage, cake.
For achieving the above object, technical scheme of the present invention is:
The preparation method of bitter buckwheat condensed cream, comprises the following steps:
After A, bitter buckwheat removal of impurities, add poach, filter to get filtrate;
B, filtrate are concentrated into paste, obtain.
Further, in steps A, described bitter buckwheat, before poach, first directly adds bitter buckwheat in the hot water of 5-10 times 80-90 ℃ of its quality, and insulation 1-10min, carries out inactivation treatment to rutin hydrolase wherein.After rutin hydrolase is destroyed, proceed to extract, can avoid its destruction to rutin, increase the content of the total beneficiating ingredient of finished product.
Further, described rutin hydrolase carries out, after inactivation treatment, water temperature being down to 40-60 ℃, carries out ultrasonic wave and extracts 30-40 minute.The hyperacoustic cavitation of ultrasonic extraction and application, mechanical effect and fuel factor etc., impel plant cell tissue's broken wall or distortion, accelerates release, diffusion and the dissolving of active principle in born of the same parents, can significantly improve extraction efficiency.Described hyperacoustic frequency is more than 20KHz.
Further, described in steps A the consumption of water be bitter buckwheat weight 35-45 doubly, be preferably 40 times of bitter buckwheat weight; Boiling the 0.4-0.6 that is reduced to total water amount to the volume of water doubly stops.
Further, described in steps A, during poach, moisture adds for three times, and water consumption is total Water 60% for the first time, until the volume of water be reduced to total water amount 50% time add again for the second time remaining part water, again until the volume of water be reduced to total water amount 50% time add for the third time remaining all water.Gradation adds water can save energy consumption, and avoiding provides a large amount of heats for keeping large water gaging to be fluidized state, and can operate without the equipment of high-capacity.
Further, after bitter buckwheat poach stops described in steps A, within standing 4 hours, refilter above.The standing sedimentation that contributes to solids in poach mixture, can improve follow-up separative efficiency, and the beneficiating ingredient that this process is also conducive in solids further dissolves in water.
The concentrated concentrated mode that can be the plurality of liquids such as atmospheric evaporation, reduction vaporization, thin film evaporation described in step B.The filter residue that after steps A filtration, separation obtains can be further used for the brew of wine, and bitter buckwheat raw material is made full use of.The bitter buckwheat condensed cream obtaining, in subzero 25 ℃ of refrigerations, can be preserved for a long time, and convenient storage and transportation are beneficial to the preparation etc. that is further used for the allotment of beverage, the making of cake or other health food.
The present invention also provides a kind of preparation method who prepares bitter buckwheat beverage on above-mentioned bitter buckwheat condensed cream basis, and the method is simple to operate, and the bitter buckwheat beverage making is without adding anticorrisive agent, and mouthfeel is pure.
For achieving the above object, technical scheme of the present invention is:
The preparation method of bitter buckwheat beverage, on the preparation method's of above-mentioned bitter buckwheat condensed cream basis, further comprising the steps of: the condensed cream that step B is obtained is diluted with water, after ultrahigh-temperature instant sterilization, carry out packing, after packing, carry out again pasteurize, obtain.
Further, described condensed cream is diluted with water to 400-600 doubly, preferably 600 times.
Further, the condition of described ultrahigh-temperature instant sterilization is: in 120-150 ℃, keep 2-8 second.
Further, the condition of described pasteurize is: in 61-63 ℃, keep 30 minutes; Or in 72-75 ℃, keep 10-15 minute.
Described ultrahigh-temperature instant sterilization is called for short UHT sterilization, this method for disinfection can reach sterilization object in moment, bactericidal effect is good especially, almost can reach or approach sterilizing requirement, and the chemical change causing is very little, there is the disposal ability of raising, save the energy, reduction equipment volume, stabilized product quality.Described pasteurize is the method for disinfection of a kind of classics in milk product production technology, and its heating-up temperature is low, little to the destruction of beneficiating ingredient in liquid.Beverage of the present invention can be divided in the carton that is similar to milk pack, carries out pasteurize.
Useful technique effect of the present invention is:
The preparation method of the bitter buckwheat condensed cream of the present invention, simple to operate, the equipment of use is simple; The extraction of larger limit the benefit materials in bitter buckwheat, the condensed cream of acquisition can be used for the making of the plurality kinds of health care food such as beverage, cake.On the basis of bitter buckwheat condensed cream, the present invention prepares that the method for bitter buckwheat beverage is also simple to operate, and it combines two kinds of method for disinfection, and bactericidal effect is good, and beverage, without adding anticorrisive agent, bacteriostatic agent etc., can be preserved health environment-friendly for a long time; Because this beverage directly adopts the condensed cream of bitter buckwheat extract, its dissolubility in water is good, forms simply, and without adding material or the flavouring that suppresses precipitation, directly to can be used as beverage edible in dilution, therefore clarification and mouthfeel is pure.To sum up, because the extracting method and the method for disinfection that adopt have kept the original nutrition of bitter buckwheat and color and luster local flavor to greatest extent, mouthfeel is tasty and refreshing, it is a kind of natural, green, nuisanceless, drink that nutritive value is very high, long-term drinking, there is fat-reducing, hypotensive, reducing blood lipid, the effect such as hypoglycemic, be applicable to diabetes patients.The inventive method technique is simple, with low cost, is easy to suitability for industrialized production.
The specific embodiment
Below the preferred embodiments of the present invention are described in detail, wherein the experimental technique of unreceipted actual conditions, carries out according to normal condition.
Embodiment 1
Learnt from else's experience select, the bitter buckwheat 25kg after impurity elimination.Bitter buckwheat is put into digester, first add water 600kg and carry out boiling, when water is reduced to 500kg left and right, add 200kg water to proceed boiling, again when water is reduced to 500kg left and right, add again 200kg water to continue boiling, until water stops boiling while being reduced to 400kg left and right.Standing 4 hours, filter, get filtrate and be evaporated to paste.Obtain bitter buckwheat condensed cream, in subzero 25 ℃ of refrigerations, standby.Adopt high performance liquid chromatography to test the content of rutin in bitter buckwheat condensed cream, recording rutin content is 0.45%.
In preparing boiler, get the bitter buckwheat condensed cream of 1kg and be diluted to 600kg, in 120 ℃, keep carrying out for 2 seconds ultrahigh-temperature instant sterilization.Dilution after sterilization is transferred to bulking system, is distributed in the carton of 250ml, then in 75 ℃, keeps carrying out for 10 minutes pasteurize.Obtain bitter buckwheat beverage.This beverage is in carton, and normal temperature is placed 2 years, has no muddiness, flatulence etc., still clarification, pure taste.
Embodiment 2
Learnt from else's experience select, the bitter buckwheat 25kg after impurity elimination.Bitter buckwheat is put into digester, first add water 600kg and carry out boiling, when water is reduced to 500kg left and right, add 200kg water to proceed boiling, again when water is reduced to 500kg left and right, add again 200kg water to continue boiling, until water stops boiling while being reduced to 400kg left and right.Standing 4 hours, filter, get filtrate and be evaporated to paste.Obtain bitter buckwheat condensed cream, in subzero 25 ℃ of refrigerations, standby.Adopt high performance liquid chromatography to test the content of rutin in bitter buckwheat condensed cream, recording rutin content is 0.43%.
In preparing boiler, get the bitter buckwheat condensed cream of 1kg and be diluted to 600kg, in 125 ℃, keep carrying out for 5 seconds ultrahigh-temperature instant sterilization.Dilution after sterilization is transferred to bulking system, is distributed in the carton of 250ml, then in 72 ℃, keeps carrying out for 15 minutes pasteurize.Obtain bitter buckwheat beverage.This beverage is in carton, and normal temperature is placed 2 years, has no muddiness, flatulence etc., still clarification, pure taste.
Embodiment 3
Learnt from else's experience select, the bitter buckwheat 25kg after impurity elimination.Bitter buckwheat is put into digester, first add water 600kg and carry out boiling, when water is reduced to 500kg left and right, add 200kg water to proceed boiling, again when water is reduced to 500kg left and right, add again 200kg water to continue boiling, until water stops boiling while being reduced to 400kg left and right.Standing 4 hours, filter, get filtrate and be evaporated to paste.Obtain bitter buckwheat condensed cream, in subzero 25 ℃ of refrigerations, standby.Adopt high performance liquid chromatography to test the content of rutin in bitter buckwheat condensed cream, recording rutin content is 0.46%.
In preparing boiler, get the bitter buckwheat condensed cream of 1kg and be diluted to 600kg, in 135 ℃, keep carrying out for 2 seconds ultrahigh-temperature instant sterilization.Dilution after sterilization is transferred to bulking system, is distributed in the carton of 250ml, then in 72 ℃, keeps carrying out for 12 minutes pasteurize.Obtain bitter buckwheat beverage.This beverage is in carton, and normal temperature is placed 2 years, has no muddiness, flatulence etc., still clarification, pure taste.
Embodiment 4
Learnt from else's experience select, the bitter buckwheat 25kg after impurity elimination.In digester, add 200kg water, be heated to 80 ℃, more bitter buckwheat is put into, insulation 10min, carries out inactivation treatment to rutin hydrolase wherein.After enzyme-deactivating, then add 400kg water to carry out boiling, when water is reduced to 500kg left and right, add 200kg water to proceed boiling, again when water is reduced to 500kg left and right, add again 200kg water to continue boiling, until water stops boiling while being reduced to 400kg left and right.Standing 4 hours, filter, get filtrate and be evaporated to paste.Obtain bitter buckwheat condensed cream, in subzero 25 ℃ of refrigerations, standby.Adopt high performance liquid chromatography to test the content of rutin in bitter buckwheat condensed cream, recording rutin content is 0.67%.
In preparing boiler, get the bitter buckwheat condensed cream of 1kg and be diluted to 600kg, in 135 ℃, keep carrying out for 2 seconds ultrahigh-temperature instant sterilization.Dilution after sterilization is transferred to bulking system, is distributed in the carton of 250ml, then in 72 ℃, keeps carrying out for 12 minutes pasteurize.Obtain bitter buckwheat beverage.This beverage is in carton, and normal temperature is placed 2 years, has no muddiness, flatulence etc., still clarification, pure taste.
Embodiment 5
Learnt from else's experience select, the bitter buckwheat 25kg after impurity elimination.In digester, add 200kg water, be heated to 90 ℃, more bitter buckwheat is put into, insulation 5min, carries out inactivation treatment to rutin hydrolase wherein.After enzyme-deactivating, then add 400kg water to carry out boiling, when water is reduced to 500kg left and right, add 200kg water to proceed boiling, again when water is reduced to 500kg left and right, add again 200kg water to continue boiling, until water stops boiling while being reduced to 400kg left and right.Standing 4 hours, filter, get filtrate and be evaporated to paste.Obtain bitter buckwheat condensed cream, in subzero 25 ℃ of refrigerations, standby.Adopt high performance liquid chromatography to test the content of rutin in bitter buckwheat condensed cream, recording rutin content is 0.71%.
In preparing boiler, get the bitter buckwheat condensed cream of 1kg and be diluted to 600kg, in 135 ℃, keep carrying out for 2 seconds ultrahigh-temperature instant sterilization.Dilution after sterilization is transferred to bulking system, is distributed in the carton of 250ml, then in 72 ℃, keeps carrying out for 12 minutes pasteurize.Obtain bitter buckwheat beverage.This beverage is in carton, and normal temperature is placed 2 years, has no muddiness, flatulence etc., still clarification, pure taste.
Embodiment 6
Learnt from else's experience select, the bitter buckwheat 25kg after impurity elimination.In digester, add 200kg water, be heated to 80 ℃, more bitter buckwheat is put into, insulation 10min, carries out inactivation treatment to rutin hydrolase wherein.After enzyme-deactivating, water temperature is down to 45 ℃, with the ultrasonic wave of 20KHz, it is carried out to ultrasonic wave extraction 40 minutes.Add again 400kg water to carry out boiling, when water is reduced to 500kg left and right, add 200kg water to proceed boiling, again when water is reduced to 500kg left and right, add again 200kg water to continue boiling, until water stops boiling while being reduced to 400kg left and right.Standing 4 hours, filter, get filtrate and be evaporated to paste.Obtain bitter buckwheat condensed cream, in subzero 25 ℃ of refrigerations, standby.Adopt high performance liquid chromatography to test the content of rutin in bitter buckwheat condensed cream, recording rutin content is 0.83%.
In preparing boiler, get the bitter buckwheat condensed cream of 1kg and be diluted to 600kg, in 135 ℃, keep carrying out for 2 seconds ultrahigh-temperature instant sterilization.Dilution after sterilization is transferred to bulking system, is distributed in the carton of 250ml, then in 72 ℃, keeps carrying out for 12 minutes pasteurize.Obtain bitter buckwheat beverage.This beverage is in carton, and normal temperature is placed 2 years, has no muddiness, flatulence etc., still clarification, pure taste.
Embodiment 7
Learnt from else's experience select, the bitter buckwheat 25kg after impurity elimination.In digester, add 200kg water, be heated to 90 ℃, more bitter buckwheat is put into, insulation 5min, carries out inactivation treatment to rutin hydrolase wherein.After enzyme-deactivating, water temperature is down to 60 ℃, with the ultrasonic wave of 20KHz, it is carried out to ultrasonic wave extraction 30 minutes.Add again 400kg water to carry out boiling, when water is reduced to 500kg left and right, add 200kg water to proceed boiling, again when water is reduced to 500kg left and right, add again 200kg water to continue boiling, until water stops boiling while being reduced to 400kg left and right.Standing 4 hours, filter, get filtrate and be evaporated to paste.Obtain bitter buckwheat condensed cream, in subzero 25 ℃ of refrigerations, standby.Adopt high performance liquid chromatography to test the content of rutin in bitter buckwheat condensed cream, recording rutin content is 0.79%.
In preparing boiler, get the bitter buckwheat condensed cream of 1kg and be diluted to 600kg, in 135 ℃, keep carrying out for 2 seconds ultrahigh-temperature instant sterilization.Dilution after sterilization is transferred to bulking system, is distributed in the carton of 250ml, then in 72 ℃, keeps carrying out for 12 minutes pasteurize.Obtain bitter buckwheat beverage.This beverage is in carton, and normal temperature is placed 2 years, has no muddiness, flatulence etc., still clarification, pure taste.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.

Claims (10)

1. the preparation method of bitter buckwheat condensed cream, is characterized in that, comprises the following steps:
After A, bitter buckwheat removal of impurities, add poach, filter to get filtrate;
B, filtrate are concentrated into paste, obtain.
2. the preparation method of bitter buckwheat condensed cream according to claim 1, it is characterized in that: in steps A, described bitter buckwheat, before poach, first directly adds bitter buckwheat in the hot water of 5-10 times 80-90 ℃ of its quality, insulation 1-10min, carries out inactivation treatment to rutin hydrolase wherein.
3. the preparation method of bitter buckwheat condensed cream according to claim 2, is characterized in that: described rutin hydrolase carries out, after inactivation treatment, water temperature being down to 40-60 ℃, carries out ultrasonic wave and extracts 30-40 minute.
4. the preparation method of bitter buckwheat condensed cream according to claim 1, is characterized in that: described in steps A the consumption of water be bitter buckwheat weight 35-45 doubly, boil the 0.4-0.6 that is reduced to total water amount to the volume of water and doubly stop.
5. the preparation method of bitter buckwheat condensed cream according to claim 4, it is characterized in that: described in steps A during poach, moisture adds for three times, water consumption is total Water 60% for the first time, until the volume of water be reduced to total water amount 50% time add again for the second time remaining part water, again until the volume of water be reduced to total water amount 50% time add for the third time remaining all water.
6. the preparation method of bitter buckwheat condensed cream according to claim 1, is characterized in that: after described in steps A, bitter buckwheat poach stops, within standing 4 hours, refiltering above.
7. the preparation method of bitter buckwheat beverage, it is characterized in that: on the basis of the preparation method of bitter buckwheat condensed cream described in claim 1-6 any one, further comprising the steps of: the condensed cream that step B is obtained is diluted with water, after ultrahigh-temperature instant sterilization, carry out packing, after packing, carry out again pasteurize, obtain.
8. the preparation method of bitter buckwheat beverage according to claim 7, is characterized in that: described condensed cream is diluted with water to 400-600 doubly.
9. the preparation method of bitter buckwheat beverage according to claim 7, is characterized in that: the condition of described ultrahigh-temperature instant sterilization is: in 120-150 ℃, keep 2-8 second.
10. the preparation method of bitter buckwheat beverage according to claim 7, is characterized in that: the condition of described pasteurize is: in 61-63 ℃, keep 30 minutes; Or in 72-75 ℃, keep 10-15 minute.
CN201310683760.2A 2013-12-12 2013-12-12 Preparation method for ragopyrum tataricum beverage Pending CN103734589A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310683760.2A CN103734589A (en) 2013-12-12 2013-12-12 Preparation method for ragopyrum tataricum beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310683760.2A CN103734589A (en) 2013-12-12 2013-12-12 Preparation method for ragopyrum tataricum beverage

Publications (1)

Publication Number Publication Date
CN103734589A true CN103734589A (en) 2014-04-23

Family

ID=50491726

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310683760.2A Pending CN103734589A (en) 2013-12-12 2013-12-12 Preparation method for ragopyrum tataricum beverage

Country Status (1)

Country Link
CN (1) CN103734589A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767075A (en) * 2014-12-20 2016-07-20 重庆山林源林业综合开发有限公司 Red bean buckwheat cake production method
CN116210830A (en) * 2023-02-08 2023-06-06 西北农林科技大学 Blood sugar-reducing compound anthocyanin beverage and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101019677A (en) * 2007-03-20 2007-08-22 陕西师范大学 Sugar-less buckwheat flavone beverage
CN102178312A (en) * 2011-03-29 2011-09-14 山西悦卜林创业投资有限公司 Tartary buckwheat health-care drink and processing method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101019677A (en) * 2007-03-20 2007-08-22 陕西师范大学 Sugar-less buckwheat flavone beverage
CN102178312A (en) * 2011-03-29 2011-09-14 山西悦卜林创业投资有限公司 Tartary buckwheat health-care drink and processing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767075A (en) * 2014-12-20 2016-07-20 重庆山林源林业综合开发有限公司 Red bean buckwheat cake production method
CN116210830A (en) * 2023-02-08 2023-06-06 西北农林科技大学 Blood sugar-reducing compound anthocyanin beverage and preparation method thereof

Similar Documents

Publication Publication Date Title
CN101130741B (en) Vinegar koji and biological edible vinegar, and method of producing the same
KR20140085786A (en) Vinegar beberage using jujube and fruit juice
CN102604780A (en) Preparation method of sweet wine and beverage prepared from sweet wine
CN103820300A (en) Manufacturing method of turnjujube fruit vinegar
CN103960358B (en) A kind of preparation method of Paeonia suffruticosa yogurt
CN104187930B (en) Bitter bamboo shoot juice drink and preparation method thereof
CN103627592A (en) Preparation method of tartary buckwheat yellow rice wine
CN105211880A (en) A kind of preparation method of fig ferment
CN103820297B (en) A kind of Kiwi fruit health fruit vinegar and preparation method thereof
CN107691704A (en) A kind of black-tea fungus drink and preparation method thereof
CN107006748A (en) A kind of rose soda water and its production method
CN103320304B (en) Production method of dogwood vinegar
CN104371882B (en) A kind of brewing method of cherry lotus seeds health promoting wine
CN100539857C (en) The production method of Chinese yam milky tea
CN103494294A (en) Diversecolor cinquefoil and mulberry leaf sugar-reducing healthcare beverage and preparation method thereof
CN103789116A (en) Dealcoholized haw wine
CN103734589A (en) Preparation method for ragopyrum tataricum beverage
CN102273702A (en) White ginseng-apple vinegar beverage and its preparation method
KR102423419B1 (en) Manufacturing method of liquid tea for relieving swell
CN103897976A (en) Processing method of honey raisin tree fruit vinegar
CN104059835A (en) Pumpkin wine
CN105462792A (en) Environment-friendly health-care baijiu and production technology
CN102422936A (en) Celery milky tea and production method thereof
CN101548704A (en) Mushroom green tea beverage and preparation method
CN100451096C (en) Nutritious health-care vinegar and method for making same

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140423