CN104430913A - Spicedsalty cereal composite breakfast beverage and preparation method thereof - Google Patents
Spicedsalty cereal composite breakfast beverage and preparation method thereof Download PDFInfo
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- CN104430913A CN104430913A CN201410751530.XA CN201410751530A CN104430913A CN 104430913 A CN104430913 A CN 104430913A CN 201410751530 A CN201410751530 A CN 201410751530A CN 104430913 A CN104430913 A CN 104430913A
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Abstract
The invention belongs to the technical field of food, and particularlyrelates to a spiced salty cereal composite breakfast beverage and a preparation method thereof. The spiced salty cereal composite breakfast beverage is prepared by selecting high-quality raw materials such assoybeans, oats, wheat, sesame seeds, fresh ginger, salt and a stabilizer, cleaning the materials, dusting, baking and grinding, blending andmaking up to the volume, carrying out high pressure homogenizing, carrying out ultra-high-temperatureflash sterilizing and filling. The spiced salty cereal composite breakfast beverage provided by the invention is rich in dietary fiber, and is balanced and comprehensive in nutrition, and meets the breakfast diet characteristics when serving as a salty liquid food. A product is subjected to sterile filling and has a long shelf life. The product is easy to carry, can be drunk once opened, and meets the characteristics of convenient breakfast and fast breakfast. The product is made by pure cereal grainswithout the addition of animal-derived food raw materials, thus being good to the health of people.
Description
Technical field
The invention belongs to technical field of breakfast food, be specifically related to a kind of spiced saline taste coarse cereals composite breakfast drink and preparation method thereof.
Background technology
The improvement of Chinese residents living condition is obvious to all, can the rear health problem brought of living condition improvement also get more and more, the rich man's disease particularly produced by eating.
In the current diet of Chinese residents, poultry, egg and milk amount increases, and causes high protein, higher fatty acid, high cholesterol, low dietary fiber food architectural feature; Accurately machined rice and flour exacerbate the shortage of mineral matter, trace element and vitamin; The dietary fiber that coarse food grain coarse cereals amount deficiency causes lacks and nutritional imbalance etc.Consequent chronic disease, is called " rich man's disease ", as high fat of blood, high cholesterol, hypertension, hyperglycaemia (diabetes), heart brain and kidney blood vessel diseases, obesity, osteoporosis etc.; This series of disease is medically referred to as metablic syndrome, and the cause of disease all produces by eating.
The disease caused because eating, also only solves from the aspect of eating.Increase coarse food grain coarse cereals ratio in the diet, the dietary fiber content increased in food has become the first-selection preventing rich man's disease.
But why coarse food grain is said to be " slightly ", not because can not be levigate, but because its food coarse mouthfeel made, not easily by people is accepted.Therefore people expect the concept of " coarse food grain is carefully cooked " naturally, post and wish to promote mouthfeel by carefully being done by coarse food grain, people is taken like a shot.So but do not know that coarse food grain is thick several thousand; exactly because the problem that bad solution is carefully done; coarse food grain coarse cereals kind is many; nature difference is very big; a lot of coarse cereals are listened and have not all been heard, how many people can be had again carefully to do? the quickening of rhythm of life, normal cooking time does not all have; who can carefully do the coarse food grain coarse cereals of knowing little about it if having time? therefore scale, industrialized " coarse food grain is carefully cooked ", be only the crux realizing increasing coarse food grain coarse cereals ratio in diet.
Breakfast is a most important meal in three meals in a day, and nutritious good breakfast not only gives people's makeup energy, can also improve study and operating efficiency simultaneously.Breakfast that is quick, safety and sanitation of can providing convenience in the kind of current breakfast is few, and due to being pressed for time of morning, many students and office staff are unable to eat breakfast.The people being particularly unable to eat breakfast in city reaches 30% more than, this can seriously impact study with work.
Therefore occurred that some portables are easily with in the market, namely opened instant breakfast cereal drink, greatly facilitate the people being unable to eat breakfast.This series products solves coarse cereals coarse food grain supplementary question well, solves again the convenience problem of breakfast.But this series products focuses mostly on sweet taste taste, saline taste drink is seldom had to occur.And observe according to crowd's diet situation of having breakfast to market, the people exceeding half be select be not sweet taste breakfast but saline taste breakfast, even if or select the people of sweet taste breakfast, the little salted vegetables class having many people also will separately join is gone with rice or bread, visible saline taste breakfast be people the dietetic requirement that be unable to do without.
Summary of the invention
The object of the invention is for above-mentioned the deficiencies in the prior art, provide a kind of stability better, long shelf-life, namely can open and namely drink, and allows consumer's spiced saline taste coarse cereals composite breakfast drink of supplementing coarse food grain coarse cereals and preparation method thereof whenever and wherever possible.
For achieving the above object, the technical solution adopted in the present invention is: a kind of spiced saline taste coarse cereals composite breakfast drink, wherein: the component comprising following parts by weight:
Soya bean 40 ~ 45, oat 30 ~ 40, wheat 25 ~ 35, sesame 5 ~ 10, flavoring 1 ~ 3, ginger 1 ~ 1.5, salt 3 ~ 5, stabilizing agent 1 ~ 3.
Prepare a method for spiced saline taste coarse cereals composite breakfast drink, wherein: comprise the following steps:
A. raw material is selected: select the soya bean of the above-mentioned parts by weight of high-quality, oat, wheat, sesame;
B. dedusting cleaned by raw material: by the raw material chosen through screening and removing impurities, polishing dust removal;
C. baking and pulverizing: soya bean, sesame are toasted through rotary electromagnetic baking oven respectively, outlet temperature is set as 165 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Oat, wheat are respectively through the baking of rotary electromagnetic baking oven, and outlet temperature is set as 150 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Then baked soya bean, oat, wheat are mixed for subsequent use after being ground into 80 object fine powders by pulverizer; To toast cooled sesame grinder, to grind three times obtained sesame paste for subsequent use;
D. the preparation of flavoring and ginger: the flavoring multipurpose grain pulverizer of above-mentioned parts by weight being ground into 80 object fine powders, to obtain flavoring powder for subsequent use, and the water beater that ginger adds 10 times of weight is pulled an oar, and crossing twice colloid mill, to obtain ginger material for subsequent use;
E. allotment and constant volume: the hot water adding 300 ~ 500 liters 85 DEG C ~ 90 DEG C in THE ADIABATIC SHEAR IN machine, the fine powder, ground sesame paste and the flavoring powder that above-mentioned steps are prepared, ginger material, salt, stabilizing agent are also put into again, after shear-mixed 20 points of kinds, gained slurry is crossed colloid and is grinding into blend tank, adding temperature is stir 10 minutes after the hot water to 1000 liter of 85 DEG C ~ 90 DEG C, obtained beverage pulp;
F. 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;
G. 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;
H. adopt aseptic filler to carry out filling under temperature is 17 ~ 25 DEG C of conditions, filling capacity is every bag of 200 ~ 1000ml.
Described flavoring is made up of the component of following parts by weight: Chinese prickly ash 10 ~ 30, aniseed 10 ~ 30, fennel 10 ~ 20, Chinese cassia tree 3 ~ 5, cloves 3 ~ 5, orange skin 20 ~ 30.
Described stabilizing agent is made up of the component of following parts by weight: sucrose fatty ester 40 ~ 55, gellan gum 10 ~ 20, xanthans 15 ~ 25.
Saline taste breakfast that the present invention adopts paddy beans compound to prepare, is rich in dietary fiber, comprehensively balanced in nutrition, meets breakfast food feature as a kind of saline taste supping.Product sterile filling, has the longer shelf-life.Portable is easily with, namely open and namely drink, and meets the characteristic facilitating breakfast, quick breakfast.Product is manufactured with pure cereal, does not add animal derived food raw material, is suitable for the health of people.
Detailed description of the invention
Embodiment 1
A kind of spiced saline taste coarse cereals composite breakfast drink of the present embodiment, wherein: the component comprising following parts by weight:
Soya bean 40 parts, oat 30 parts, wheat 25 parts, sesame 5 parts, 0.20 part, Chinese prickly ash, aniseed 0.20 part, 0.20 part, fennel, Chinese cassia tree 0.10 part, cloves 0.10 part, orange skin 0.20 part, 1 part, ginger, salt 3 parts, sucrose fatty ester 0.55, gellan gum 0.20, xanthans 0.25 part.
Prepare a method for spiced saline taste coarse cereals composite breakfast drink, wherein: comprise the following steps:
A. raw material is selected: select the soya bean 40 parts of high-quality, oat 30 parts, wheat 25 parts, sesame 5 parts;
B. dedusting cleaned by raw material: by the raw material chosen through screening and removing impurities, polishing dust removal;
C. baking and pulverizing: soya bean 40 parts, sesame 5 parts are toasted through rotary electromagnetic baking oven respectively, outlet temperature is set as 165 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Oat, wheat are respectively through the baking of rotary electromagnetic baking oven, and outlet temperature is set as 150 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Then baked soya bean, oat, wheat are mixed for subsequent use after being ground into 80 object fine powders by pulverizer; To toast cooled sesame grinder, to grind three times obtained sesame paste for subsequent use;
D. the preparation of flavoring and ginger: 0.20 part, the Chinese prickly ash of above-mentioned parts by weight, aniseed 0.20 part, 0.20 part, fennel, Chinese cassia tree 0.10 part, cloves 0.10 part, orange skin 0.20 part are ground into 80 object fine powders with multipurpose grain pulverizer, and to obtain flavoring powder for subsequent use, the water beater that 1 part, ginger adds 10 times of weight is pulled an oar, and crossing twice colloid mill, to obtain ginger material for subsequent use;
E. allotment and constant volume: the hot water adding 300 liters 85 DEG C DEG C in THE ADIABATIC SHEAR IN machine, the fine powder, ground sesame paste and the flavoring powder that above-mentioned steps are prepared, ginger material, salt 3 parts, sucrose fatty ester 0.55, gellan gum 0.20, xanthans 0.25 part are also put into again, after shear-mixed 20 points of kinds, gained slurry is crossed colloid and is grinding into blend tank, adding temperature is stir 10 minutes after the hot water to 1000 liter of 85 DEG C, obtained beverage pulp;
F. 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;
G. 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;
H. 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 spiced saline taste coarse cereals composite breakfast drink of the present embodiment, wherein: the component comprising following parts by weight:
Soya bean 45 parts, oat 40 parts, wheat 35 parts, sesame 10 parts, 0.60 part, Chinese prickly ash, aniseed 0.60 part, 0.60 part, fennel, Chinese cassia tree 0.15 part, cloves 0.15 part, orange skin 0.30 part, 1.5 parts, ginger, salt 5 parts, sucrose fatty ester 1.65, gellan gum 0.60, xanthans 0.75 part.
Prepare a method for spiced saline taste coarse cereals composite breakfast drink, wherein: comprise the following steps:
A. raw material is selected: select the soya bean 45 parts of the above-mentioned parts by weight of high-quality, oat 40 parts, wheat 35 parts, sesame 10 parts;
B. dedusting cleaned by raw material: by the raw material chosen through screening and removing impurities, polishing dust removal;
C. baking and pulverizing: soya bean 45 parts, sesame 10 parts are toasted through rotary electromagnetic baking oven respectively, outlet temperature is set as 165 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Oat 40 parts, wheat 35 parts are respectively through the baking of rotary electromagnetic baking oven, and outlet temperature is set as 150 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Then baked soya bean, oat, wheat are mixed for subsequent use after being ground into 80 object fine powders by pulverizer; To toast cooled sesame grinder, to grind three times obtained sesame paste for subsequent use;
D. the preparation of flavoring and ginger: 0.60 part, the Chinese prickly ash of above-mentioned parts by weight, aniseed 0.60 part, 0.60 part, fennel, Chinese cassia tree 0.15 part, cloves 0.15 part, orange skin 0.30 part are ground into 80 object fine powders with multipurpose grain pulverizer, and to obtain flavoring powder for subsequent use, the water beater that 1.5 parts, ginger adds 10 times of weight is pulled an oar, and crossing twice colloid mill, to obtain ginger material for subsequent use;
E. allotment and constant volume: the hot water adding 500 liters 90 DEG C in THE ADIABATIC SHEAR IN machine, the fine powder, ground sesame paste and the flavoring powder that above-mentioned steps are prepared, ginger material, salt 5 parts, sucrose fatty ester 1.65, gellan gum 0.60, xanthans 0.75 part are also put into again, after shear-mixed 20 points of kinds, gained slurry is crossed colloid and is grinding into blend tank, adding temperature is stir 10 minutes after the hot water to 1000 liter of 90 DEG C, obtained beverage pulp;
F. high-pressure homogeneous: beverage pulp above-mentioned steps obtained is 85 DEG C in temperature, and pressure is under the condition of 50MPa, homogeneous 3 times;
G. 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;
H. 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 spiced saline taste coarse cereals composite breakfast drink of the present embodiment, wherein: the component comprising following parts by weight:
Soya bean 43 parts, oat 35 parts, wheat 30 parts, sesame 8 parts, 20 parts, Chinese prickly ash, aniseed 0.40 part, 0.40 part, fennel, Chinese cassia tree 0.35 part, cloves 0.35 part, orange skin 0.50 part, 1.2 parts, ginger, salt 4 parts, sucrose fatty ester 0.9, gellan gum 0.3, xanthans 0.8 part.
Prepare a method for spiced saline taste coarse cereals composite breakfast drink, wherein: comprise the following steps:
A. raw material is selected: select the soya bean 43 parts of the above-mentioned parts by weight of high-quality, oat 35 parts, wheat 30 parts, sesame 8 parts;
B. dedusting cleaned by raw material: by the raw material chosen through screening and removing impurities, polishing dust removal;
C. baking and pulverizing: soya bean 43 parts, sesame 8 parts are toasted through rotary electromagnetic baking oven respectively, outlet temperature is set as 165 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Oat 35 parts, wheat 30 parts are respectively through the baking of rotary electromagnetic baking oven, and outlet temperature is set as 150 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Then baked soya bean, oat, wheat are mixed for subsequent use after being ground into 80 object fine powders by pulverizer; To toast cooled sesame grinder, to grind three times obtained sesame paste for subsequent use;
D. the preparation of flavoring and ginger: 20 parts, the Chinese prickly ash of above-mentioned parts by weight, aniseed 0.40 part, 0.40 part, fennel, Chinese cassia tree 0.35 part, cloves 0.35 part, orange skin 0.50 part are ground into 80 object fine powders with multipurpose grain pulverizer, and to obtain flavoring powder for subsequent use, the water beater that 1.2 parts, ginger adds 10 times of weight is pulled an oar, and crossing twice colloid mill, to obtain ginger material for subsequent use;
E. allotment and constant volume: the hot water adding 400 liters 88 DEG C in THE ADIABATIC SHEAR IN machine, the fine powder, ground sesame paste and the flavoring powder that above-mentioned steps are prepared, ginger material, salt 4 parts, sucrose fatty ester 0.9, gellan gum 0.3, xanthans 0.8 part are also put into again, after shear-mixed 20 points of kinds, gained slurry is crossed colloid and is grinding into blend tank, adding temperature is stir 10 minutes after the hot water to 1000 liter of 88 DEG C, obtained beverage pulp;
F. high-pressure homogeneous: beverage pulp above-mentioned steps obtained is 80 DEG C in temperature, and pressure is under the condition of 40MPa, homogeneous 2.5 times;
G. 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 141 DEG C, keeps 8 seconds, is then cooled to 20 DEG C immediately;
H. adopt aseptic filler to carry out filling under temperature is 20 DEG C of conditions, filling capacity is every bag of 500ml.
Claims (4)
1. a spiced saline taste coarse cereals composite breakfast drink, is characterized in that: the component comprising following parts by weight:
Soya bean 40 ~ 45, oat 30 ~ 40, wheat 25 ~ 35, sesame 5 ~ 10, flavoring 1 ~ 3, ginger 1 ~ 1.5, salt 3 ~ 5, stabilizing agent 1 ~ 3.
2. prepare a method for spiced saline taste coarse cereals composite breakfast drink according to claim 1, it is characterized in that: comprise the following steps:
A. raw material is selected: select the soya bean of the above-mentioned parts by weight of high-quality, oat, wheat, sesame;
B. dedusting cleaned by raw material: by the raw material chosen through screening and removing impurities, polishing dust removal;
C. baking and pulverizing: soya bean, sesame are toasted through rotary electromagnetic baking oven respectively, outlet temperature is set as 165 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Oat, wheat are respectively through the baking of rotary electromagnetic baking oven, and outlet temperature is set as 150 DEG C, and after temperature to be achieved, taking-up cooling is for subsequent use; Then baked soya bean, oat, wheat are mixed for subsequent use after being ground into 80 object fine powders by pulverizer; To toast cooled sesame grinder, to grind three times obtained sesame paste for subsequent use;
D. the preparation of flavoring and ginger: the flavoring multipurpose grain pulverizer of above-mentioned parts by weight being ground into 80 object fine powders, to obtain flavoring powder for subsequent use, and the water beater that ginger adds 10 times of weight is pulled an oar, and crossing twice colloid mill, to obtain ginger material for subsequent use;
E. allotment and constant volume: the hot water adding 300 ~ 500 liters 85 DEG C ~ 90 DEG C in THE ADIABATIC SHEAR IN machine, the fine powder, ground sesame paste and the flavoring powder that above-mentioned steps are prepared, ginger material, salt, stabilizing agent are also put into again, after shear-mixed 20 points of kinds, gained slurry is crossed colloid and is grinding into blend tank, adding temperature is stir 10 minutes after the hot water to 1000 liter of 85 DEG C ~ 90 DEG C, obtained beverage pulp;
F. 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;
G. 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;
H. adopt aseptic filler to carry out filling under temperature is 17 ~ 25 DEG C of conditions, filling capacity is every bag of 200 ~ 1000ml.
3. one according to claim 1 spiced saline taste coarse cereals composite breakfast drink, is characterized in that: described flavoring is made up of the component of following parts by weight: Chinese prickly ash 10 ~ 30, aniseed 10 ~ 30, fennel 10 ~ 20, Chinese cassia tree 3 ~ 5, cloves 3 ~ 5, orange skin 20 ~ 30.
4. one according to claim 1 spiced saline taste coarse cereals composite breakfast drink, is characterized in that: described stabilizing agent is made up of the component of following parts by weight: sucrose fatty ester 40 ~ 55, gellan gum 10 ~ 20, xanthans 15 ~ 25.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410751530.XA CN104430913A (en) | 2014-12-09 | 2014-12-09 | Spicedsalty cereal composite breakfast beverage and preparation method thereof |
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| CN201410751530.XA CN104430913A (en) | 2014-12-09 | 2014-12-09 | Spicedsalty cereal composite breakfast beverage and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN102389085A (en) * | 2011-11-16 | 2012-03-28 | 晋城市伊健食品有限公司 | Oat grain breakfast drink and preparation method thereof |
| CN103622124A (en) * | 2013-12-04 | 2014-03-12 | 晋城市伊健食品有限公司 | Red bean and grain composite breakfast drink and preparation method thereof |
| CN103637094A (en) * | 2013-12-04 | 2014-03-19 | 晋城市伊健食品有限公司 | Yellow bean and grain composite breakfast drink and preparation method thereof |
-
2014
- 2014-12-09 CN CN201410751530.XA patent/CN104430913A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN102389085A (en) * | 2011-11-16 | 2012-03-28 | 晋城市伊健食品有限公司 | Oat grain breakfast drink and preparation method thereof |
| CN103622124A (en) * | 2013-12-04 | 2014-03-12 | 晋城市伊健食品有限公司 | Red bean and grain composite breakfast drink and preparation method thereof |
| CN103637094A (en) * | 2013-12-04 | 2014-03-19 | 晋城市伊健食品有限公司 | Yellow bean and grain composite breakfast drink and preparation method thereof |
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Application publication date: 20150325 |
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