CN104188010A - Additive-free mixed-bean breakfast drink and preparation method thereof - Google Patents
Additive-free mixed-bean breakfast drink and preparation method thereof Download PDFInfo
- Publication number
- CN104188010A CN104188010A CN201410312494.7A CN201410312494A CN104188010A CN 104188010 A CN104188010 A CN 104188010A CN 201410312494 A CN201410312494 A CN 201410312494A CN 104188010 A CN104188010 A CN 104188010A
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- bean
- glutinous rice
- additive
- breakfast
- cowpea
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- 235000021152 breakfast Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 239000000654 additive Substances 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 240000004922 Vigna radiata Species 0.000 claims abstract description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 17
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 17
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 17
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 17
- 241000219977 Vigna Species 0.000 claims abstract description 16
- 235000010726 Vigna sinensis 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
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 235000013361 beverage Nutrition 0.000 claims description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 20
- 230000000996 additive effect Effects 0.000 claims description 18
- 238000004945 emulsification Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000004482 other powder Substances 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 5
- 239000003995 emulsifying agent Substances 0.000 abstract description 5
- 229940100486 rice starch Drugs 0.000 abstract description 5
- 239000002562 thickening agent Substances 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000003672 processing method Methods 0.000 abstract description 3
- 230000008719 thickening Effects 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 16
- 235000013339 cereals Nutrition 0.000 description 4
- 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
- 208000035943 Aphagia Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000002490 cerebral effect Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229920000877 Melamine resin Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960001399 clenbuterol hydrochloride Drugs 0.000 description 1
- OPXKTCUYRHXSBK-UHFFFAOYSA-N clenbuterol hydrochloride Chemical compound Cl.CC(C)(C)NCC(O)C1=CC(Cl)=C(N)C(Cl)=C1 OPXKTCUYRHXSBK-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000021393 food security Nutrition 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
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- JDSHMPZPIAZGSV-UHFFFAOYSA-N melamine Chemical compound NC1=NC(N)=NC(N)=N1 JDSHMPZPIAZGSV-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 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
- 235000021067 refined food Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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 concretely relates to an additive-free mixed-bean breakfast drink and a preparation method thereof. The additive-free mixed-bean breakfast drink employs glutinous rice, soybean, small red bean, mung bean, kidney bean, cowpea, white sugar and water as raw materials, and is prepared by performing baking, crushing, emulsifying in an emulsifying machine, homogenizing, sterilizing, cooling and loading. The product reasonably adjusts dietary nutrition aiming at the problems that meat or fish nutrition is more and vegetable nutrition is less in people diet. The characteristics of high viscosity and good dispersity of glutinous rice starch are ingeniously utilized, and glutinous rice replaces emulsifiers and thickening agents during conventional processing to give play to thickening and emulsifying effects, and the processing method realizes that the product can be kept for a relatively long shelf life without adding any additives.
Description
Technical field
The invention belongs to food technology field, be specifically related to non-additive assorted beans breakfast beverage of one of being made by assorted beans and preparation method thereof.
Background technology
Breakfast is a most important meal in three meals in a day, and nutritious good breakfast is not only given people's makeup energy, can also improve study and operating efficiency simultaneously.The breakfast quick, safety and sanitation of can providing convenience in the kind of breakfast is at present few, and due to being pressed for time of morning, many students and office staff are unable to eat breakfast.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.At present, the people who is particularly unable to eat breakfast in city reaches 30% more than, this seriously impact study and work.
Rich man's disease is fast rise trend recently, and many people increase assorted beans food ratio consciously.Assorted beans are nutritious, and as mung bean energy removing damp-heat, red bean can nourish blood and nourish heart, kidney bean energy strengthening spleen and nourishing blood, and black soya bean can be supported spleen and tonifying kidney.Assorted beans are cooked congee and were both kept the skin wet, and can absorb again a large amount of anti-oxidant nutritional labeling that is difficult for acquisition in diet.But assorted beans kind is many, and processing method is different, does congee and quite takes the time, is mostly to carry and prepares just likely to drink at second day assorted beans congee the previous day.And modern society's rhythm of life is accelerated, go to mentionlet alone carry the previous day, exactly breakfast of making all goes to eat without the time sometimes.Therefore, quick breakfast of the assorted beans of coarse cereals, to facilitate breakfast be very urgent need of society.
Due to food security Frequent Accidents between in recent years, the problems such as the steamed bun of the milk of melamine, the ham sausage of clenbuterol hydrochloride, dyeing, none is not caused by illegal additive, and social tight demand food processing back to nature requires processed food as far as possible few with additive or without additive.But cereal beverage is due to the aging problem of bringing back to life of starch, product is difficult to keep stability, in traditional diamond-making technique, can't do without using the stabilizing agents such as emulsification miscellaneous, thickening, the zero interpolation level that is difficult to accomplish additive.
This shows the assorted beans of coarse cereals quick breakfast, to facilitate breakfast be that society is badly in need of.And quick breakfast of non-additive quick breakfast, the assorted beans of convenient early coarse cereals, facilitate breakfast especially consumer dream of.
Summary of the invention
The object of the invention is to solve the existing technical problem that facilitates breakfast to contain additive, a kind of non-additive assorted beans breakfast beverage is provided.
Another object of the present invention is to provide a kind of preparation method of non-additive assorted beans breakfast beverage.
A kind of non-additive assorted beans breakfast beverage, comprises the component of following parts by weight:
Glutinous rice 20～30, soya bean 20～30, red bean 5～10, mung bean 5～10, kidney bean 5～10, cowpea 5～10, white granulated sugar 30～60, water 800～900.
The preparation method of a kind of non-additive assorted beans breakfast beverage of the present invention, comprises the following steps:
1) glutinous rice of above-mentioned parts by weight, soya bean, red bean, mung bean, kidney bean, cowpea are baked or fried, then the glutinous rice after shortening, soya bean, red bean, mung bean, kidney bean, cowpea powder are broken into respectively to powder more than 80 orders;
2) in high-speed emulsifying machine, add 400～600 parts of more than 90 DEG C hot water, glutinous rice flour is first added and carries out emulsification 5～10 minutes, then other powder, white granulated sugar are added in mulser, 15～20 points of kinds of emulsification shear-mixed, send into blend tank by colloid mill, then remaining water being joined in blend tank, is that 75～85 DEG C, pressure are homogeneous 1～2 time under 20～40MPa condition in temperature, makes beverage slurry;
4) the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 138～144 DEG C, keeps 6～10 seconds, is then cooled to immediately 17～25 DEG C;
5) adopting aseptic filler is under 17～25 DEG C of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 200～250g.
Compared with prior art, product of the present invention is for the nutrition on the high side, plain of meat or fish nutrition in people's diet problem on the low side, carry out rational diet nutrition adjusting, the present invention utilizes that the viscosity of glutinous rice starch is large, the characteristic of good dispersion dexterously, substitute the emulsifying agent in traditional processing, thickening and the emulsification that thickener material is risen, realized and can keep the processing method of longer shelf-life not add any additive.
Detailed description of the invention
Embodiment 1
The present embodiment, a kind of non-additive assorted beans breakfast beverage, comprises the component of following parts by weight:
Glutinous rice 20kg, soya bean 20kg, red bean 5kg, mung bean 5kg, kidney bean 5kg, cowpea 5kg, white granulated sugar 30kg, water 800kg.
Concrete preparation method, comprises the following steps:
1) glutinous rice of above-mentioned parts by weight, soya bean, red bean, mung bean, kidney bean, cowpea are baked or fried, then the glutinous rice after shortening, soya bean, red bean, mung bean, kidney bean, cowpea powder are broken into respectively to powder more than 80 orders;
2) in high-speed emulsifying machine, add 400kg, 90 DEG C of above hot water, first add glutinous rice flour and carry out emulsification 5 minutes, and object allows the abundant gelatinization of glutinous rice starch, with the alternative traditional emulsifying agent of viscosity and denseness that it was produced, the effect of thickener.Then other powder, white granulated sugar are added in mulser, 15 points of kinds of emulsification shear-mixed, send into blend tank by colloid mill, then remaining water is joined in blend tank, and be that 75 DEG C, pressure are homogeneous 1 time under 20MPa condition in temperature, make beverage slurry;
4) the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 138 DEG C, keeps 6 seconds, is then cooled to immediately 17 DEG C;
5) adopting aseptic filler is under 17 DEG C of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 200g.
Embodiment 2
The present embodiment, a kind of non-additive assorted beans breakfast beverage, comprises the component of following parts by weight:
Glutinous rice 30kg, soya bean 30kg, red bean 10kg, mung bean 10kg, kidney bean 10kg, cowpea 10kg, white granulated sugar 60kg, water 900kg.
Concrete preparation method, comprises the following steps:
1) glutinous rice of above-mentioned parts by weight, soya bean, red bean, mung bean, kidney bean, cowpea are baked or fried, then the glutinous rice after shortening, soya bean, red bean, mung bean, kidney bean, cowpea powder are broken into respectively to powder more than 80 orders;
2) in high-speed emulsifying machine, add 600kg, 90 DEG C of above hot water, first add glutinous rice flour and carry out emulsification 10 minutes, and object allows the abundant gelatinization of glutinous rice starch, with the alternative traditional emulsifying agent of viscosity and denseness that it was produced, the effect of thickener.Then other powder, white granulated sugar are added in mulser, 20 points of kinds of emulsification shear-mixed, send into blend tank by colloid mill, then remaining water is joined in blend tank, and be that 85 DEG C, pressure are homogeneous 2 times under 40MPa condition in temperature, make beverage slurry;
4) the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 144 DEG C, keeps 10 seconds, is then cooled to immediately 25 DEG C;
5) adopting aseptic filler is under 25 DEG C of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 250g.
Embodiment 3
The present embodiment, a kind of non-additive assorted beans breakfast beverage, comprises the component of following parts by weight:
Glutinous rice 25kg, soya bean 25kg, red bean 8kg, mung bean 8kg, kidney bean 8kg, cowpea 8kg, white granulated sugar 50kg, water 850kg.
Concrete preparation method, comprises the following steps:
1) glutinous rice of above-mentioned parts by weight, soya bean, red bean, mung bean, kidney bean, cowpea are baked or fried, then the glutinous rice after shortening, soya bean, red bean, mung bean, kidney bean, cowpea powder are broken into respectively to powder more than 80 orders;
2) in high-speed emulsifying machine, add 500kg, 90 DEG C of above hot water, first add glutinous rice flour and carry out emulsification 8 minutes, and object allows the abundant gelatinization of glutinous rice starch, with the alternative traditional emulsifying agent of viscosity and denseness that it was produced, the effect of thickener.Then other powder, white granulated sugar are added in mulser, 18 points of kinds of emulsification shear-mixed, send into blend tank by colloid mill, then remaining water is joined in blend tank, and be that 80 DEG C, pressure are homogeneous 2 times under 30MPa condition in temperature, make beverage slurry;
4) the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 140 DEG C, keeps 8 seconds, is then cooled to immediately 20 DEG C;
5) adopting aseptic filler is under 23 DEG C of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 250g.
Claims (2)
1. a non-additive assorted beans breakfast beverage, is characterized in that comprising the component of following parts by weight:
Glutinous rice 20～30, soya bean 20～30, red bean 5～10, mung bean 5～10, kidney bean 5～10, cowpea 5～10, white granulated sugar 30～60, water 800～900.
2. the preparation method of a kind of non-additive assorted beans breakfast beverage according to claim 1, comprises the following steps:
1) glutinous rice of above-mentioned parts by weight, soya bean, red bean, mung bean, kidney bean, cowpea are baked or fried, then the glutinous rice after shortening, soya bean, red bean, mung bean, kidney bean, cowpea powder are broken into respectively to powder more than 80 orders;
2) in high-speed emulsifying machine, add 400～600 parts of more than 90 DEG C hot water, glutinous rice flour is first added and carries out emulsification 5～10 minutes, then other powder, white granulated sugar are added in mulser, 15～20 points of kinds of emulsification shear-mixed, send into blend tank by colloid mill, then remaining water being joined in blend tank, is that 75～85 DEG C, pressure are homogeneous 1～2 time under 20～40MPa condition in temperature, makes beverage slurry;
4) the beverage slurry of homogeneous being crossed carries out sterilization through super high temperature instantaneous sterilizing machine, and sterilization temperature is 138～144 DEG C, keeps 6～10 seconds, is then cooled to immediately 17～25 DEG C;
5) adopting aseptic filler is under 17～25 DEG C of conditions, to carry out fillingly in temperature, and filling capacity is every bag of 200～250g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410312494.7A CN104188010A (en) | 2014-07-02 | 2014-07-02 | Additive-free mixed-bean breakfast drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410312494.7A CN104188010A (en) | 2014-07-02 | 2014-07-02 | Additive-free mixed-bean breakfast drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104188010A true CN104188010A (en) | 2014-12-10 |
Family
ID=52073525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410312494.7A Pending CN104188010A (en) | 2014-07-02 | 2014-07-02 | Additive-free mixed-bean breakfast drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104188010A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124081A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry coffee powder and production method of same |
| CN110833101A (en) * | 2019-11-28 | 2020-02-25 | 江西共青江中食疗科技有限公司 | Compound bean beverage and preparation method thereof |
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| KR940010266B1 (en) * | 1992-07-30 | 1994-10-22 | 한국식품개발연구원 | Process for making veberage from uncleaned rice |
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2014
- 2014-07-02 CN CN201410312494.7A patent/CN104188010A/en active Pending
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124081A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry coffee powder and production method of same |
| CN110833101A (en) * | 2019-11-28 | 2020-02-25 | 江西共青江中食疗科技有限公司 | Compound bean beverage and preparation method thereof |
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Application publication date: 20141210 |