CN104082817A - Pearl barley juice drink and preparation method thereof - Google Patents
Pearl barley juice drink and preparation method thereof Download PDFInfo
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- CN104082817A CN104082817A CN201410301115.4A CN201410301115A CN104082817A CN 104082817 A CN104082817 A CN 104082817A CN 201410301115 A CN201410301115 A CN 201410301115A CN 104082817 A CN104082817 A CN 104082817A
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- heart
- lotus seed
- seed benevolence
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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
- A23L2/38—Other 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation 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
- 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
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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 pearl barley juice drink and a preparation method thereof. The preparation method of the pearl barley juice drink product comprises the following steps: pretreating pearl barley, grinding into thick liquid, processing all the thick liquid into paste, performing mild enzymolysis, filtering, blending, homogenizing, sealing and packaging. According to the pearl barley juice drink and the preparation method thereof, the process of processing all the thick liquid into paste and filtering the paste and the biological enzymolysis technology are integrated to produce the pearl barley juice drink in cooperation with high-pressure homogenization technology, so that starch is adequately pasted and a part of starch is hydrolyzed, pearl barley starch is effectively prevented from being recrystallized during the storage process of the drink product, thus the retrogradation of the starch is prevented, the shelf life of the pearl barley juice drink is prolonged, multiple nutrients such as vitamin B and polysaccharide in pearl barley are fully retained, and the taste and flavor of the pearl barley juice product are improved; the preparation method is easy to operate, is in favor of large-scale industrial production, and promotes the industrial development of deep processing of starch food.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of heart of a lotus seed benevolence dew beverage and preparation method thereof.
Background technology
Coix seed has another name called the seed of Job's tears, heart of a lotus seed benevolence, the seed of jog's tears etc., is the dry mature kernal of grass Job's tears.Coix seed is the traditional medicine-food two-purpose health food of China, and taste cold in nature is sweet, and sharp water invigorating the spleen has the effects such as step-down, hypoglycemic, anti-inflammatory, and the traditional Chinese medical science is often used it for the diseases such as damp-retention due to hypofunction of the spleen.In coix seed, contain the mineral matters such as rich in protein, lipid, carbohydrate, ash content, B family vitamin and calcium, phosphorus, iron, potassium, wherein, lipid material is one of its main pharmacological component.Modern pharmacology research discovery, Semen Coicis extract has the effects such as the lipase active of inhibition and breast cancer, is a kind of novel cancer-resisting substance.
Starchiness beverage is the new lover of beverage market in recent years, returns life but starch easily occurs starchiness beverage, causes the phenomenon of layering and precipitation, shortens the product shelf phase, is unfavorable for the sale on a large scale of product, and is difficult to embody original local flavor through processing beverage after treatment.
Summary of the invention
The object of this invention is to provide a kind of heart of a lotus seed benevolence dew beverage and preparation method thereof, the full paste filtering technique of integrated application and biological enzymolysis technology, produce heart of a lotus seed benevolence dew beverage in conjunction with high pressure homogenization technique, can effectively prevent that starch from returning life, extend the shelf life that heart of a lotus seed benevolence is revealed, and promote mouthfeel and local flavor that heart of a lotus seed benevolence is revealed product.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for heart of a lotus seed benevolence dew beverage, is that heart of a lotus seed benevolence is packed through pretreatment, defibrination, full paste, slight enzymolysis, filtration, allotment, homogeneous, sealing, obtains heart of a lotus seed benevolence dew beverage product.
Specifically comprise the steps:
1) pretreatment: after selected heart of a lotus seed benevolence water is cleaned, soak 2 ~ 4 hours to without the white heart, pull out;
2) defibrination: pretreated heart of a lotus seed benevolence is added to the water of 4 ~ 6 times of its weight, carry out twice defibrination in colloid mill;
3) full paste: pass into the clean steam after filtration, slurries are heated to 85 ~ 95 DEG C, constant temperature gelatinization 20 ~ 30 minutes;
4) slight enzymolysis: the slurries after gelatinization are added to amylase, and constant temperature is slight enzymolysis 3 ~ 10 minutes, is then heated to 100 DEG C, keeps 5 ~ 8 minutes with inactive enzyme activity;
5) filter: the slurries after enzymolysis filter through 120 orders, obtain the muddy shape heart of a lotus seed benevolence slurry stoste of soluble solid 3 ~ 8%;
6) allotment: the heart of a lotus seed benevolence slurry stoste after filtering is injected to emulsify at a high speed tank, add sugar, non-transgenic soybean milk powder, carragheen, xanthans, trehalose, sodium isoascorbate, sodium pyrophosphate, sodium phosphate trimer, monoglyceride, sucrose ester and oryzanol, add again 85 DEG C of above pure water to carry out emulsify at a high speed allotment, constant volume;
7) homogeneous: under 85 ~ 90 DEG C, 40～60MPa homogenization pressure high-pressure homogeneous 1-2 time repeatedly, obtain finished product;
8) sealing packaging: in 85-90 DEG C after hot filling closure, sterilization processing 15 ~ 20min at 110 ~ 118 DEG C, then packaging after being cooled to 10 ~ 40 DEG C, obtain heart of a lotus seed benevolence dew beverage product by finished product.
In described heart of a lotus seed benevolence dew beverage, the mass percent of each raw material is as follows:
Heart of a lotus seed benevolence 8-10%, amylase 0.0005-0.002%, sugared 6-10%, non-transgenic soybean milk powder 2-5%, carragheen 0.02%, xanthans 0.03%, trehalose 0.02%, sodium isoascorbate 0.04%, sodium pyrophosphate 0.02%, sodium phosphate trimer 0.02%, monoglyceride 0.1%, sucrose ester 0.03%, oryzanol 0.002%-0.01%, surplus is water.
Described sugar is white granulated sugar or HFCS.
remarkable advantage of the present invention is:
(1) heart of a lotus seed benevolence dew beverage that the present invention produces has merged the nutritional labeling of heart of a lotus seed Renhe soybean, mouthfeel, local flavor and the nutritive value of product are effectively promoted, in prepared heart of a lotus seed benevolence dew beverage, protein content reaches 8g/L-20g/L, polyoses content reaches 280mg/L-600mg/L, oryzanol content reaches 50mg/L-100mg/L, and this is that common beverages does not reach.
(2) the full paste filtering technique of the integrated application of the present invention and biological enzymolysis technology, produce heart of a lotus seed benevolence dew beverage in conjunction with high pressure homogenization technique, improve the processing technology that traditional starchiness beverage defibrination filters rear gelatinization, make the abundant gelatinization of starch hydrolyzable moiety starch, effectively stop starch in heart of a lotus seed benevolence dew beverage storage, to form recrystallization, thereby prevent the life of returning of starch, extend the shelf life that heart of a lotus seed benevolence is revealed, and the multiple nutritional components such as B family vitamin, polysaccharide in heart of a lotus seed benevolence is fully retained.
(3) less demanding to equipment of the present invention, can all adopt production domesticization equipment, and preparation process is easy to control, workable, and power consumption is few, is applicable to large-scale industrialization and produces.
Detailed description of the invention
Embodiment 1
A preparation method for heart of a lotus seed benevolence dew beverage, specifically comprises the steps:
1) pretreatment: 8% heart of a lotus seed benevolence of choice drink weight, water is soaked 2 hours to without the white heart after cleaning, pull out;
2) defibrination: pretreated heart of a lotus seed benevolence is added to the water of 4 times of its weight, carry out twice defibrination in colloid mill;
3) full paste: pass into the clean steam after filtration, slurries are heated to 85 DEG C of constant temperature gelatinizations 20 minutes;
4) slight enzymolysis: the slurries after gelatinization are added to the amylase of beverage weight 0.0005%, constant temperature is slight enzymolysis 10 minutes, is then heated to 100 DEG C, keeps 5 minutes with inactive enzyme activity;
5) filter: the slurries after enzymolysis filter through 120 orders, obtain the muddy shape heart of a lotus seed benevolence slurry stoste of soluble solid 3%;
6) allotment: the heart of a lotus seed benevolence slurry stoste after filtering is injected to emulsify at a high speed tank, add white granulated sugar, 2% non-transgenic soybean milk powder, 0.02% carragheen, 0.03% xanthans, 0.02% trehalose, 0.04% sodium isoascorbate, 0.02% sodium pyrophosphate, 0.02% sodium phosphate trimer, 0.1% monoglyceride, 0.03% sucrose ester and 0.002%% the oryzanol of beverage weight 6%, add again the pure water of 85 DEG C to carry out emulsify at a high speed allotment, constant volume;
7) homogeneous: under 85 DEG C, 40MPa homogenization pressure high-pressure homogeneous for 1 time, obtain finished product;
8) sealing packaging: in 85 DEG C after hot filling closure, sterilization processing 20min at 110 DEG C, then packaging after being cooled to 40 DEG C, obtain heart of a lotus seed benevolence dew beverage product by finished product.
Embodiment 2
A preparation method for heart of a lotus seed benevolence dew beverage, specifically comprises the steps:
1) pretreatment: 10% heart of a lotus seed benevolence of choice drink weight, water is soaked 4 hours to without the white heart after cleaning, pull out;
2) defibrination: pretreated heart of a lotus seed benevolence is added to the water of 6 times of its weight, carry out twice defibrination in colloid mill;
3) full paste: pass into the clean steam after filtration, slurries are heated to 90 DEG C of constant temperature gelatinizations 30 minutes;
4) slight enzymolysis: the slurries after gelatinization are added to the amylase of beverage weight 0.002%, constant temperature is slight enzymolysis 3 minutes, is then heated to 100 DEG C, keeps 8 minutes with inactive enzyme activity;
5) filter: the slurries after enzymolysis filter through 120 orders, obtain the muddy shape heart of a lotus seed benevolence slurry stoste of soluble solid 8%;
6) allotment: the heart of a lotus seed benevolence slurry stoste after filtering is injected to emulsify at a high speed tank, add HFCS, 5% non-transgenic soybean milk powder, 0.02% carragheen, 0.03% xanthans, 0.02% trehalose, 0.04% sodium isoascorbate, 0.02% sodium pyrophosphate, 0.02% sodium phosphate trimer, 0.1% monoglyceride, 0.03% sucrose ester and 0.01% the oryzanol of beverage weight 10%, add again the pure water of 90 DEG C to carry out emulsify at a high speed allotment, constant volume;
7) homogeneous: under 90 DEG C, 50MPa homogenization pressure high-pressure homogeneous for 2 times repeatedly, obtain finished product;
8) sealing packaging: in 90 DEG C after hot filling closure, sterilization processing 15min at 118 DEG C, then packaging after being cooled to 30 DEG C, obtain heart of a lotus seed benevolence dew beverage product by finished product.
Embodiment 3
A preparation method for heart of a lotus seed benevolence dew beverage, specifically comprises the steps:
1) pretreatment: 9% heart of a lotus seed benevolence of choice drink weight, water is soaked 3 hours to without the white heart after cleaning, pull out;
2) defibrination: pretreated heart of a lotus seed benevolence is added to the water of 5 times of its weight, carry out twice defibrination in colloid mill;
3) full paste: pass into the clean steam after filtration, slurries are heated to 95 DEG C of constant temperature gelatinizations 25 minutes;
4) slight enzymolysis: the slurries after gelatinization are added to the amylase of beverage weight 0.001%, constant temperature is slight enzymolysis 6 minutes, is then heated to 100 DEG C, keeps 7 minutes with inactive enzyme activity;
5) filter: the slurries after enzymolysis filter through 120 orders, obtain the muddy shape heart of a lotus seed benevolence slurry stoste of soluble solid 6%;
6) allotment: the heart of a lotus seed benevolence slurry stoste after filtering is injected to emulsify at a high speed tank, add white granulated sugar, 4% non-transgenic soybean milk powder, 0.02% carragheen, 0.03% xanthans, 0.02% trehalose, 0.04% sodium isoascorbate, 0.02% sodium pyrophosphate, 0.02% sodium phosphate trimer, 0.1% monoglyceride, 0.03% sucrose ester and 0.008% the oryzanol of beverage weight 8%, add again the pure water of 95 DEG C to carry out emulsify at a high speed allotment, constant volume;
7) homogeneous: under 87 DEG C, 60MPa homogenization pressure high-pressure homogeneous for 2 times repeatedly, obtain finished product;
8) sealing packaging: in 88 DEG C after hot filling closure, sterilization processing 18min at 115 DEG C, then packaging after being cooled to 10 DEG C, obtain heart of a lotus seed benevolence dew beverage product by finished product.
In embodiment gained heart of a lotus seed benevolence dew beverage, protein content reaches 8g/L-20g/L, and polyoses content reaches 280mg/L-600mg/L, and oryzanol content reaches 50mg/L-100mg/L, and delicate mouthfeel, fragrant smooth mouthful, local flavor sweet-smelling.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a preparation method for heart of a lotus seed benevolence dew beverage, is characterized in that: heart of a lotus seed benevolence, through pretreatment, defibrination, full paste, slight enzymolysis, filtration, allotment, homogeneous, sealing packaging, is obtained to heart of a lotus seed benevolence dew beverage product.
2. the preparation method of heart of a lotus seed benevolence dew beverage according to claim 1, is characterized in that: specifically comprise the steps:
Pretreatment: after selected heart of a lotus seed benevolence water is cleaned, soak 2 ~ 4 hours to without the white heart, pull out;
Defibrination: pretreated heart of a lotus seed benevolence is added to the water of 4 ~ 6 times of its weight, carry out twice defibrination in colloid mill;
Full paste: pass into the clean steam after filtration, slurries are heated to 85 ~ 95 DEG C, constant temperature gelatinization 20 ~ 30 minutes;
Slight enzymolysis: the slurries after gelatinization are added to amylase, and constant temperature is slight enzymolysis 3 ~ 10 minutes, is then heated to 100 DEG C and keeps 5 ~ 8 minutes;
Filter: the slurries after enzymolysis filter through 120 orders, obtain the muddy shape heart of a lotus seed benevolence slurry stoste of soluble solid 3 ~ 8%;
Allotment: the heart of a lotus seed benevolence slurry stoste after filtering is injected to emulsify at a high speed tank, add sugar, non-transgenic soybean milk powder, carragheen, xanthans, trehalose, sodium isoascorbate, sodium pyrophosphate, sodium phosphate trimer, monoglyceride, sucrose ester and oryzanol, add again 85 DEG C of above pure water to carry out emulsify at a high speed allotment, constant volume;
Homogeneous: under 85 ~ 90 DEG C, 40～60MPa homogenization pressure high-pressure homogeneous 1-2 time repeatedly, obtain finished product;
Sealing packaging: in 85-90 DEG C after hot filling closure, sterilization processing 15 ~ 20min at 110 ~ 118 DEG C, then packaging after being cooled to 10 ~ 40 DEG C, obtain heart of a lotus seed benevolence dew beverage product by finished product.
3. the heart of a lotus seed benevolence dew beverage that preparation method makes as claimed in claim 1, is characterized in that: the mass percent of each raw material is as follows:
Heart of a lotus seed benevolence 8-10%, amylase 0.0005-0.002%, sugared 6-10%, non-transgenic soybean milk powder 2-5%, carragheen 0.02%, xanthans 0.03%, trehalose 0.02%, sodium isoascorbate 0.04%, sodium pyrophosphate 0.02%, sodium phosphate trimer 0.02%, monoglyceride 0.1%, sucrose ester 0.03%, oryzanol 0.002%-0.01%, surplus is water.
4. heart of a lotus seed benevolence dew beverage according to claim 3, is characterized in that: described sugar is white granulated sugar or HFCS.
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| CN201410301115.4A CN104082817B (en) | 2014-06-30 | 2014-06-30 | A kind of heart of a lotus seed benevolence dew beverage and preparation method thereof |
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| CN201410301115.4A CN104082817B (en) | 2014-06-30 | 2014-06-30 | A kind of heart of a lotus seed benevolence dew beverage and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104313088A (en) * | 2014-10-27 | 2015-01-28 | 贵州薏仁集团兴仁薏仁科技有限责任公司 | Preparation method of coix seed sugar and coix seed sugar |
| CN104544447A (en) * | 2015-02-02 | 2015-04-29 | 贵州大学 | Compound cereal drink and processing technology thereof |
| CN104970415A (en) * | 2015-06-18 | 2015-10-14 | 周长生 | Coix seed beverage and preparation method thereof |
| CN105166717A (en) * | 2015-09-21 | 2015-12-23 | 武汉千汇德科技有限公司 | Coix seed nutrient fine powder and making method thereof |
| CN105520026A (en) * | 2016-03-01 | 2016-04-27 | 内蒙古清谷新禾有机食品集团有限责任公司 | Fagopyrum tataricum cereal beverage and preparation method thereof |
| CN106616185A (en) * | 2017-01-04 | 2017-05-10 | 云南农业大学 | Processing process of health type coix seed solid beverage |
| CN106901125A (en) * | 2017-03-22 | 2017-06-30 | 贵州大学 | A kind of adlay dew beverage stay in grade control method and its adlay dew beverage |
| CN107647211A (en) * | 2017-09-29 | 2018-02-02 | 贵州百科薏仁生物科技有限公司 | A kind of sugar-free adlay cheese beverage and preparation method thereof |
| CN109170417A (en) * | 2018-07-25 | 2019-01-11 | 杨先龙 | A kind of myotonin plant beverage and preparation method thereof |
| CN113331259A (en) * | 2021-05-14 | 2021-09-03 | 杭州娃哈哈集团有限公司 | Method for preparing Chinese chestnut pulp by high-pressure homogeneous jet mill |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104313088A (en) * | 2014-10-27 | 2015-01-28 | 贵州薏仁集团兴仁薏仁科技有限责任公司 | Preparation method of coix seed sugar and coix seed sugar |
| CN104544447A (en) * | 2015-02-02 | 2015-04-29 | 贵州大学 | Compound cereal drink and processing technology thereof |
| CN104970415A (en) * | 2015-06-18 | 2015-10-14 | 周长生 | Coix seed beverage and preparation method thereof |
| CN105166717A (en) * | 2015-09-21 | 2015-12-23 | 武汉千汇德科技有限公司 | Coix seed nutrient fine powder and making method thereof |
| CN105520026A (en) * | 2016-03-01 | 2016-04-27 | 内蒙古清谷新禾有机食品集团有限责任公司 | Fagopyrum tataricum cereal beverage and preparation method thereof |
| CN106616185A (en) * | 2017-01-04 | 2017-05-10 | 云南农业大学 | Processing process of health type coix seed solid beverage |
| CN106901125A (en) * | 2017-03-22 | 2017-06-30 | 贵州大学 | A kind of adlay dew beverage stay in grade control method and its adlay dew beverage |
| CN107647211A (en) * | 2017-09-29 | 2018-02-02 | 贵州百科薏仁生物科技有限公司 | A kind of sugar-free adlay cheese beverage and preparation method thereof |
| CN109170417A (en) * | 2018-07-25 | 2019-01-11 | 杨先龙 | A kind of myotonin plant beverage and preparation method thereof |
| CN113331259A (en) * | 2021-05-14 | 2021-09-03 | 杭州娃哈哈集团有限公司 | Method for preparing Chinese chestnut pulp by high-pressure homogeneous jet mill |
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| CN104082817B (en) | 2016-03-30 |
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