CN104397814A - Quinoa grain beverage and preparation method thereof - Google Patents
Quinoa grain beverage and preparation method thereof Download PDFInfo
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- CN104397814A CN104397814A CN201410749145.1A CN201410749145A CN104397814A CN 104397814 A CN104397814 A CN 104397814A CN 201410749145 A CN201410749145 A CN 201410749145A CN 104397814 A CN104397814 A CN 104397814A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 240000006162 Chenopodium quinoa Species 0.000 title abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 235000013339 cereals Nutrition 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims description 60
- 235000021307 Triticum Nutrition 0.000 claims description 60
- 240000006122 Chenopodium album Species 0.000 claims description 59
- 235000009344 Chenopodium album Nutrition 0.000 claims description 59
- 238000005498 polishing Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- -1 sucrose fatty ester Chemical class 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 5
- 229930182490 saponin Natural products 0.000 claims description 5
- 150000007949 saponins Chemical class 0.000 claims description 5
- 239000000344 soap Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 abstract description 23
- 235000007319 Avena orientalis Nutrition 0.000 abstract description 23
- 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 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
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- 241000196324 Embryophyta Species 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- VVVDGSCGBGBGFN-UHFFFAOYSA-O 2-[decoxy(hydroxy)phosphoryl]oxyethyl-trimethylazanium Chemical group CCCCCCCCCCOP(O)(=O)OCC[N+](C)(C)C VVVDGSCGBGBGFN-UHFFFAOYSA-O 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021257 carbohydrate digestion Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 230000004060 metabolic process Effects 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
- 210000002569 neuron Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020795 whole food diet 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
- 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
-
- 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 foods, and particularly relates to quinoa grain beverage and a preparation method. Using quinoa, oats, oligofructose and a stabilizer as raw materials, the quinoa grain beverage is prepared as follows: processing the raw materials, roasting and grinding the processed materials, blending and metering a constant volume, homogenizing the blended and metered materials under a high pressure, instantly sterilizing the homogenized materials at an ultra high temperature, and filling. The quinoa grain beverage provided by the invention is nutritionally balanced and rich in dietary fiber, has functional components capable of fighting against high blood sugar, high cholesterol and high blood pressure and can alleviate the increasingly severe diseases of affluence, has a long-term stability and a long storage life, and is easy to carry and ready to drink as supping. The quinoa grain beverage is suitable for pregnant women, children, diabetes patients and people with high blood sugar, high cholesterol or high blood pressure.
Description
Technical field
The invention belongs to food technology field, be specifically related to that a kind of proterties is stablized, long shelf-life, namely open a kind of lamb's-quarters wheat cereal beverage of namely drinking and preparation method thereof.
Background technology
Lamb's-quarters wheat (quinoa), Bioclimatic analysis is very wide, can plant from height above sea level 0 meter to height above sea level 4000 meters.Originate in South America and also have plantation in China.Lamb's-quarters wheat and spinach, beet belong to same section, though be not the such gramineous crop of paddy rice, wheat, people still can cook by usual method.
Lamb's-quarters wheat is a kind of basic food, and edible lamb's-quarters wheat can play the effect improving acid-base balance in body, physique of keeping fit.Lamb's-quarters wheat contains adequate proteins, and its seed is rich in various essential amino acid, has very high edibility.Containing the high microsteping carbohydrate of high-quality, high microsteping carbohydrate digestion is slow, can ensure that level of postprandial blood sugar can not raise too much, reduces the probability of diabetic complication.Lamb's-quarters wheat is easy to digest, what but digest is slow, be equivalent to nutriment slow releasing in vivo, bear very little to digestive system, the circulatory system, be the food very friendly to health, its glycemic index only 35, far below low glycemic foodstuff standards (numerical value is 55), 1/2 of rice, minimum in nearly all cereal.
Lamb's-quarters wheat is zero cholesterol diet, be rich in and plant source property polyunsaturated fatty acid, wherein omega 3 content is very high (comprises alpha-linolenic acid, DHA, EPA), it is unique essential fatty acid that human body must obtain from food, is just recognized the importance to human body deeply by scientists in recent years, becomes up-to-date Life Science research object.Omega 3 and human health and wisdom in close relations, nerve and brain cell development can not only be promoted, also significantly reduce blood cholesterol levels, triglyceride, blood viscosity, increase islet tissue β cytoactive, be widely used in and suppress hypertension, high fat of blood, diabetes, heart disease, senile dementia, depression, chronic disease etc., to suppression cancer and enhancing immunity also Be very effective.
Flavonoid substances isoflavones abundant in lamb's-quarters wheat and vitamin E combination contribute to blood circulation softening blood vessel, can obviously promote glucose-lipid metabolism and insulin secretion, and a lot of research shows the therapeutic action of diabetes obvious.
Lamb's-quarters wheat is used for the space food of astronaut in the 1980's by NASA.FAO (Food and Agriculture Organization of the United Nation) thinks that lamb's-quarters wheat is the food that unique a kind of solitary plant gets final product that base meets human body basic nutrition demand, and formal recommendation lamb's-quarters wheat is the perfect wholefood of the optimum mankind.The United Nations was declared as international lamb's-quarters wheat year by 2013, to promote human nutrition health and food security, realized MDGs.
What oat had reduces blood pressure, reduce cholesterol, the medical value of control colorectal cancer, control heart disease and health-care effect, generally acknowledge by medical circle of all times.Nowadays, people's rhythm of life is so fast, when being pressed for time, being become by the Raw material processing with these effects one " quality sundry grain can be drunk " whenever and wherever possible, supplementing balanced nutrition and dietary fiber, increase effect that opposing three is high, and can longer stability and comparatively long storage life, portable is easily with, and namely opens and namely drinks, instant, wholesome drink are very suitable for Chinese coarse grain food, healthy food.
Summary of the invention
The object of the invention is the raw material for there being very high nutritive value, providing a kind of and there is the nutrition and dietary fiber that supplement equilibrium, increasing high a kind of lamb's-quarters wheat cereal beverage of opposing three and preparation method thereof.
For achieving the above object, the technical scheme adopted is in the present invention: a kind of lamb's-quarters wheat cereal beverage, wherein: the component comprising following parts by weight:
Lamb's-quarters wheat 40 ~ 50, oat 10 ~ 20, FOS 5 ~ 10, stabilizing agent 1 ~ 3.
Described stabilizing agent is made up of the component of following parts by weight: sucrose fatty ester 60 ~ 75, xanthans 25 ~ 40.
The preparation method of described lamb's-quarters wheat cereal beverage, comprises the following steps:
A. raw material is selected: select the lamb's-quarters wheat of high-quality, oat;
B. soap is removed in polishing: by lamb's-quarters wheat through polishing machine polishing, removes saponin(e, the bitter on lamb's-quarters wheat surface;
C. baking and pulverizing: oat, lamb's-quarters wheat are toasted through rotary type electromagnetic oven respectively, oat outlet temperature is set as 145 DEG C.Lamb's-quarters wheat outlet temperature is set as 140 DEG C, then the lamb's-quarters wheat after baking, oat is ground into 80 object fine powders by pulverizer
D, allotment and constant volume: the hot water adding 300 ~ 500 liters 85 ~ 90 DEG C in high-speed emulsifying machine, the fine powder again above-mentioned steps prepared and FOS, stabilizing agent are also put into, after emulsification mixes 20 points of kinds, cross colloid and be grinding into blend tank, stir 10 minutes after mending the hot water to 1000 liter of 85 ~ 90 DEG C again, obtained beverage pulp;
E. high-pressure homogeneous: beverage pulp above-mentioned steps obtained is 75 ~ 85 DEG C in temperature, and pressure is under the condition of 20 ~ 50MPa, homogeneous 2 ~ 3 times;
F. ultra high temperature short time sterilization: the beverage pulp crossed by homogeneous carries out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 139 ~ 143 DEG C, keeps 6 ~ 10 seconds, is then cooled to 17 ~ 25 DEG C immediately;
G. filling: adopt aseptic filler to carry out filling under temperature is 17 ~ 25 DEG C of conditions, filling capacity is every bag of 200 ~ 1000ml.
Compared with prior art, the present invention is the main and auxiliary coarse cereals drink made with small part oat with lamb's-quarters wheat, not with milk and animal derived food composition, balanced in nutrition, be rich in more dietary fiber and anti-three high functional components, the rich man's disease problem be on the rise can be alleviated, simultaneously the present invention has longer stability and comparatively long storage life, and as a kind of supping, portable is easily with, namely open and namely drink, instant.Be applicable to pregnant woman, children, diabetes patient, three high physique crowds eat.
Detailed description of the invention
Embodiment 1
A kind of lamb's-quarters wheat of the present embodiment cereal beverage, wherein: the component comprising following parts by weight:
40 parts, lamb's-quarters wheat, oat 10 parts, FOS 5 parts, sucrose fatty ester 0.6 part, xanthans 0.4 part.
Concrete preparation method, comprises the following steps:
A. raw material is selected: select 40 parts, the lamb's-quarters wheat of high-quality, oat 10 parts;
B. soap is removed in polishing: by lamb's-quarters wheat through polishing machine polishing, removes saponin(e, the bitter on lamb's-quarters wheat surface;
C. baking and pulverizing: oat, lamb's-quarters wheat are toasted through rotary type electromagnetic oven respectively, oat outlet temperature is set as 145 DEG C.Lamb's-quarters wheat outlet temperature is set as 140 DEG C, then the lamb's-quarters wheat after baking, oat is ground into 80 object fine powders by pulverizer
D, allotment and constant volume: the hot water adding 300 liters 85 DEG C in high-speed emulsifying machine, the fine powder again above-mentioned steps prepared and FOS 5 parts, sucrose fatty ester 0.6 part, xanthans 0.4 part are also put into, after emulsification mixes 20 points of kinds, cross colloid and be grinding into blend tank, stir 10 minutes after mending the hot water to 1000 liter of 85 DEG C again, obtained beverage pulp;
E. high-pressure homogeneous: beverage pulp above-mentioned steps obtained is 75 DEG C in temperature, and pressure is under the condition of 20MPa, homogeneous 2 times;
F. ultra high temperature short time sterilization: the beverage pulp crossed by homogeneous carries out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 139 DEG C, keeps 6 seconds, is then cooled to 17 DEG C immediately;
G. filling: adopt aseptic filler to carry out filling under temperature is 17 DEG C of conditions, filling capacity is every bag of 200ml.
Embodiment 2
A kind of lamb's-quarters wheat of the present embodiment cereal beverage, wherein: the component comprising following parts by weight:
50 parts, lamb's-quarters wheat, oat 20 parts, FOS 10 parts, sucrose fatty ester 2.25 parts, xanthans 0.75 part.
Concrete preparation method, comprises the following steps:
A. raw material is selected: select 50 parts, the lamb's-quarters wheat of high-quality, oat 20 parts;
B. soap is removed in polishing: by lamb's-quarters wheat through polishing machine polishing, removes saponin(e, the bitter on lamb's-quarters wheat surface;
C. baking and pulverizing: oat, lamb's-quarters wheat are toasted through rotary type electromagnetic oven respectively, oat outlet temperature is set as 145 DEG C.Lamb's-quarters wheat outlet temperature is set as 140 DEG C, then the lamb's-quarters wheat after baking, oat is ground into 80 object fine powders by pulverizer
D, allotment and constant volume: the hot water adding 500 liters 90 DEG C in high-speed emulsifying machine, the fine powder again above-mentioned steps prepared and FOS 10 parts, sucrose fatty ester 2.25 parts, xanthans 0.75 part are also put into, after emulsification mixes 20 points of kinds, cross colloid and be grinding into blend tank, stir 10 minutes after mending the hot water to 1000 liter of 90 DEG C again, obtained beverage pulp;
E. high-pressure homogeneous: beverage pulp above-mentioned steps obtained is 85 DEG C in temperature, and pressure is under the condition of 50MPa, homogeneous 2 ~ 3 times;
F. ultra high temperature short time sterilization: the beverage pulp crossed by homogeneous carries out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 143 DEG C, keeps 10 seconds, is then cooled to 25 DEG C immediately;
G. filling: adopt aseptic filler to carry out filling under temperature is 25 DEG C of conditions, filling capacity is every bag of 1000ml.
Embodiment 3
A kind of lamb's-quarters wheat of the present embodiment cereal beverage, wherein: the component comprising following parts by weight:
45 parts, lamb's-quarters wheat, oat 15 parts, FOS 7 parts, sucrose fatty ester 1.3 parts, xanthans 0.7 part.
Concrete preparation method, comprises the following steps:
A. raw material is selected: select 45 parts, the lamb's-quarters wheat of high-quality, oat 15 parts;
B. soap is removed in polishing: by lamb's-quarters wheat through polishing machine polishing, removes saponin(e, the bitter on lamb's-quarters wheat surface;
C. baking and pulverizing: oat, lamb's-quarters wheat are toasted through rotary type electromagnetic oven respectively, oat outlet temperature is set as 145 DEG C.Lamb's-quarters wheat outlet temperature is set as 140 DEG C, then the lamb's-quarters wheat after baking, oat is ground into 80 object fine powders by pulverizer
D, allotment and constant volume: the hot water adding 300 ~ 500 liters 85 ~ 90 DEG C in high-speed emulsifying machine, the fine powder again above-mentioned steps prepared and FOS 7 parts, sucrose fatty ester 1.3 parts, xanthans 0.7 part are also put into, after emulsification mixes 20 points of kinds, cross colloid and be grinding into blend tank, stir 10 minutes after mending the hot water to 1000 liter of 88 DEG C again, obtained beverage pulp;
E. high-pressure homogeneous: beverage pulp above-mentioned steps obtained is 80 DEG C in temperature, and pressure is under the condition of 35MPa, homogeneous 2 times;
F. ultra high temperature short time sterilization: the beverage pulp crossed by homogeneous carries out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 140 DEG C, keeps 8 seconds, is then cooled to 20 DEG C immediately;
G. filling: adopt aseptic filler to carry out filling under temperature is 20 DEG C of conditions, filling capacity is every bag of 500ml.
Claims (3)
1. a lamb's-quarters wheat cereal beverage, is characterized in that: the component comprising following parts by weight:
Lamb's-quarters wheat 40 ~ 50, oat 10 ~ 20, FOS 5 ~ 10, stabilizing agent 1 ~ 3.
2. a kind of lamb's-quarters wheat cereal beverage according to claim 1, is characterized in that: described stabilizing agent is made up of the component of following parts by weight: sucrose fatty ester 60 ~ 75, xanthans 25 ~ 40.
3. prepare a method for lamb's-quarters wheat cereal beverage according to claim 1, it is characterized in that comprising the following steps:
A. raw material is selected: select the lamb's-quarters wheat of high-quality, oat;
B. soap is removed in polishing: by lamb's-quarters wheat through polishing machine polishing, removes saponin(e, the bitter on lamb's-quarters wheat surface;
C. baking and pulverizing: oat, lamb's-quarters wheat are toasted through rotary type electromagnetic oven respectively, oat outlet temperature is set as 145 DEG C; Lamb's-quarters wheat outlet temperature is set as 140 DEG C, then the lamb's-quarters wheat after baking, oat is ground into 80 object fine powders by pulverizer;
D, allotment and constant volume: the hot water adding 300 ~ 500 liters 85 ~ 90 DEG C in high-speed emulsifying machine, the fine powder again above-mentioned steps prepared and FOS, stabilizing agent are also put into, after emulsification mixes 20 points of kinds, cross colloid and be grinding into blend tank, stir 10 minutes after mending the hot water to 1000 liter of 85 ~ 90 DEG C again, obtained beverage pulp;
E. high-pressure homogeneous: beverage pulp above-mentioned steps obtained is 75 ~ 85 DEG C in temperature, and pressure is under the condition of 20 ~ 50MPa, homogeneous 2 ~ 3 times;
F. ultra high temperature short time sterilization: the beverage pulp crossed by homogeneous carries out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 139 ~ 143 DEG C, keeps 6 ~ 10 seconds, is then cooled to 17 ~ 25 DEG C immediately;
G. filling: adopt aseptic filler to carry out filling under temperature is 17 ~ 25 DEG C of conditions, filling capacity is every bag of 200 ~ 1000ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749145.1A CN104397814A (en) | 2014-12-09 | 2014-12-09 | Quinoa grain beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410749145.1A CN104397814A (en) | 2014-12-09 | 2014-12-09 | Quinoa grain beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104397814A true CN104397814A (en) | 2015-03-11 |
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| CN201410749145.1A Pending CN104397814A (en) | 2014-12-09 | 2014-12-09 | Quinoa grain beverage and preparation method thereof |
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| CN105029623A (en) * | 2015-09-01 | 2015-11-11 | 青海清华博众生物技术有限公司 | Quinoa protein drinks and making method thereof |
| CN105211306A (en) * | 2015-10-16 | 2016-01-06 | 郑州轻工业学院 | A kind of lamb's-quarters wheat dietary fiber albumen composite beverage and preparation method |
| CN105231196A (en) * | 2015-09-02 | 2016-01-13 | 山西省农业科学院农产品加工研究所 | Preparation method of quinoa flesh beverage |
| CN105639639A (en) * | 2016-02-04 | 2016-06-08 | 北京农品堂食品有限公司 | Quinoa prepared powder rich in nutrient and preparation method thereof |
| CN105661231A (en) * | 2016-01-21 | 2016-06-15 | 山西大学 | Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage |
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| CN106035686A (en) * | 2016-05-31 | 2016-10-26 | 苟春虎 | Super chenopodium quinoa willd health-preservation plant milk |
| CN106173676A (en) * | 2016-07-19 | 2016-12-07 | 陆伟 | Quinoa beverage that a kind of heat clearing away is tasty and refreshing and preparation method thereof |
| CN106261432A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Carnis Haliotidis Hericium erinaceus (Bull. Ex Fr.) Pers. instant powder |
| CN106560045A (en) * | 2016-06-29 | 2017-04-12 | 王学领 | Chenopodium quinoa willd-red date-Chinese wolfberry-soybean milk composite beverage preparation method |
| CN106720805A (en) * | 2017-01-23 | 2017-05-31 | 于华锐 | A kind of diabetes nutrition tea and preparation method thereof |
| CN106858569A (en) * | 2017-01-06 | 2017-06-20 | 北京农品堂食品有限公司 | Edible quinoa plant energy rod of a kind of pregnant and perinatal period different phase and preparation method thereof |
| CN107439879A (en) * | 2017-08-23 | 2017-12-08 | 成都大学 | The processing method of quinoa green grass or young crops juice drink |
| CN108094858A (en) * | 2017-12-19 | 2018-06-01 | 丽睿客信息科技（北京）有限公司 | It is suitble to the nutritional staple food of patients with diabetes mellitus |
| CN109007506A (en) * | 2018-09-05 | 2018-12-18 | 杨凌职业技术学院 | A kind of Fructus Corni quinoa composite fermented beverage and preparation method thereof |
| CN110477240A (en) * | 2019-09-23 | 2019-11-22 | 敦煌市鼎盛科技发展有限公司 | A kind of quinoa full-nutrient beverage and preparation method thereof |
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| CN115176848A (en) * | 2022-07-13 | 2022-10-14 | 厦门银鹭食品集团有限公司 | Quinoa plant milk raw material thick slurry and preparation method thereof |
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| CN106560045A (en) * | 2016-06-29 | 2017-04-12 | 王学领 | Chenopodium quinoa willd-red date-Chinese wolfberry-soybean milk composite beverage preparation method |
| CN106173676A (en) * | 2016-07-19 | 2016-12-07 | 陆伟 | Quinoa beverage that a kind of heat clearing away is tasty and refreshing and preparation method thereof |
| CN106261432A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa Carnis Haliotidis Hericium erinaceus (Bull. Ex Fr.) Pers. instant powder |
| CN106858569A (en) * | 2017-01-06 | 2017-06-20 | 北京农品堂食品有限公司 | Edible quinoa plant energy rod of a kind of pregnant and perinatal period different phase and preparation method thereof |
| CN106720805A (en) * | 2017-01-23 | 2017-05-31 | 于华锐 | A kind of diabetes nutrition tea and preparation method thereof |
| CN107439879A (en) * | 2017-08-23 | 2017-12-08 | 成都大学 | The processing method of quinoa green grass or young crops juice drink |
| CN107439879B (en) * | 2017-08-23 | 2020-11-10 | 成都大学 | Processing method of quinoa green juice beverage |
| CN108094858A (en) * | 2017-12-19 | 2018-06-01 | 丽睿客信息科技（北京）有限公司 | It is suitble to the nutritional staple food of patients with diabetes mellitus |
| CN109007506A (en) * | 2018-09-05 | 2018-12-18 | 杨凌职业技术学院 | A kind of Fructus Corni quinoa composite fermented beverage and preparation method thereof |
| CN110604238A (en) * | 2019-02-19 | 2019-12-24 | 甘肃同德农业科技集团有限责任公司 | Quinoa beverage and preparation method thereof |
| CN110477240A (en) * | 2019-09-23 | 2019-11-22 | 敦煌市鼎盛科技发展有限公司 | A kind of quinoa full-nutrient beverage and preparation method thereof |
| CN115176848A (en) * | 2022-07-13 | 2022-10-14 | 厦门银鹭食品集团有限公司 | Quinoa plant milk raw material thick slurry and preparation method thereof |
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