CN104522829B - The preparation method of the big malt extract powder of cocoa for clear beverage - Google Patents
The preparation method of the big malt extract powder of cocoa for clear beverage Download PDFInfo
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- CN104522829B CN104522829B CN201410823859.2A CN201410823859A CN104522829B CN 104522829 B CN104522829 B CN 104522829B CN 201410823859 A CN201410823859 A CN 201410823859A CN 104522829 B CN104522829 B CN 104522829B
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- hordei vulgaris
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- 229960000304 folic acid Drugs 0.000 description 1
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- 229920002521 macromolecule Polymers 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 229940055726 pantothenic acid Drugs 0.000 description 1
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method of a kind of big malt extract powder of the cocoa for clear beverage, step is as follows: high-quality Fructus Hordei Vulgaris is gone the removal of impurity by (1), after eluriating, drying, it is baked to Fructus Hordei Vulgaris epidermis with baking box turn to be yellow but without the smell of burning, after cooling, uses pulverizer to pulverize.(2) Fructus Hordei Vulgaris powder step (1) obtained and cocoa powder mixing and water adding, be uniformly mixing to obtain cocoa Fructus Hordei Vulgaris serosity A.(3) serosity A through complex enzyme hydrolysis, centrifugal, separations, ceramic membrane filter, concentrate, the step acquisition such as spray drying is for the cocoa big malt extract powder C of clear beverage.Product prepared by the present invention has strong natural cocoa barley fragrance, and dissolution velocity is fast, and juice is limpid, preferably remains the nutritional labeling of Fructus Hordei Vulgaris；Preparation process of the present invention does not use any organic solvent, for fully natural green product, has water solublity Heat stability is good concurrently, for beverage not only improving product quality, it is also possible to reduce the usage amount of stabilizer, shortens the process-cycle of drink enterprise, reduces production cost.
Description
Technical field
The present invention relates to the preparation method of a kind of big malt extract powder of the cocoa for clear beverage, a kind of method preparing the big malt extract powder of cocoa for clear beverage by the modes such as compounding, multienzyme complex enzyme hydrolysis, ceramic membrane filter and spray drying that process raw material.
Background technology
Cocoa powder is to extract from natural cocoa, through the most miscellaneous, roast, shell, chocolate brown powder that defibrination, squeezing, the operation such as powder process refine, fragrance is pure, and opaque is fine and smooth, free from admixture, without char particle.Containing protein, several amino acids, high heat fat, copper, ferrum, manganese, zinc, phosphorus, potassium, vitamin A, dimension D, tie up E, tie up B1, tie up B2, tie up B6 and there is the alkaloid of multiple bioactive functions.In natural cocoa powder, alkaloid has stomach invigorating, stimulates gastric secretion, promotes protein digestibility, reduces the indeterminable trophism diarrhea of antibiotic.Increasing result of study shows, the chemical analysis in cocoa powder can effectively treat heart disease, diabetes, hypertension and vascular conditions etc..
Fructus Hordei Vulgaris, another name tries to gain wheat, meal wheat, barebacked wheat, the nutritional labelings such as rich in starch, protein, fat, vitamin B group, nicotinic acid, folic acid, pantothenic acid, calcium, ferrum, soluble fiber, Fructus Hordei Vulgaris is the source that soluble fiber is splendid, it can reduce the content of Blood Cholesterol, it is also possible to reduces the content of low density lipoprotein, LDL；Recording according to " Bencao Jingshu ": Fructus Hordei Vulgaris, function is similar to Semen Tritici aestivi, and its property more Pingliang is satiny, old friend with assistant Semen oryzae sativae eat together；Or lean year total eclipse it, and QI invigorating invigorating middle warmer, real the five internal organs, the merit of thick the intestines and stomach, no less than Semen oryzae sativae.
Many with Fructus Hordei Vulgaris tea, big malt extract and the form production and sales of Fructus Hordei Germinatus about Fructus Hordei Vulgaris series products in the market, and produce the raw material used by above product and all form, at clear beverage processing neck through physics parch processing or simple enzymolysis, fermentation processing with Fructus Hordei Vulgaris.
Summary of the invention
It is an object of the invention to make up the defect of current barley beverage product and meeting the demand in market, with high-quality Fructus Hordei Vulgaris as raw material, the method preparing the big malt extract powder of cocoa for clear beverage by the modes such as compounding, multienzyme complex enzyme hydrolysis, ceramic membrane filter and spray drying that process raw material.
For reaching above-mentioned purpose, the method for the present invention adopts the following technical scheme that
The preparation method of a kind of big malt extract powder of the cocoa for clear beverage, it is characterised in that the method has following concrete steps:
A high-quality Fructus Hordei Vulgaris is gone the removal of impurity by (), toasted with baking box after eluriating, drying, and baking temperature is 200～300 DEG C, turns to be yellow but without the smell of burning to Fructus Hordei Vulgaris epidermis, uses pulverizer to be crushed to 20～60 mesh after cooling；
B Fructus Hordei Vulgaris powder that step (a) is obtained by () mixes in mass ratio with cocoa powder, and ratio is 1:1～8:1, adds the 5-12 times of water mixing raw material weight, is uniformly mixing to obtain cocoa Fructus Hordei Vulgaris serosity A；
C cocoa Fructus Hordei Vulgaris serosity A temperature is raised to 40～45 DEG C by (), the protease of 0.01%～the 0.2% of addition serosity A gross weight carries out enzymolysis, and pH value is 7.5；Insulated and stirred enzymolysis 3.0～5.0h, adjusts temperature and drops to 45～50 DEG C after the complete enzyme denaturing of enzymolysis；The amylase of 0.1%～the 0.3% of addition system quality carries out enzymolysis, insulated and stirred enzymolysis 1.5～4.5h, adjusts temperature again and drop to 45～50 DEG C after the complete enzyme denaturing of enzymolysis, and pH is 6.5；The maltase of 0.1%～the 0.2% of addition system quality carries out enzymolysis, insulated and stirred enzymolysis 2.0～5.0h, enzymolysis complete heating high temperature enzyme denaturing 15～20min；Obtain the cocoa Fructus Hordei Vulgaris serosity B through enzymolysis；
D (), by after the cocoa Fructus Hordei Vulgaris serosity B of enzymolysis is cooled to room temperature, centrifugation, the rotating speed of centrifuge is more than 2000 revs/min, obtains cocoa Fructus Hordei Vulgaris clear liquid；Cocoa Fructus Hordei Vulgaris clear liquid through Ceramic Composite membrane filtration, parameter is: filter area 0.8m2, temperature 20～50 DEG C, pressure 0.3～0.6MPa, aperture 50nm；Then CT is concentrated in vacuo, inlet amount 50～70L/H, system temperature 35～50 DEG C, vacuum-75～-95KPa, heating vapor (steam) temperature 80～95 DEG C；Reaching 30～55% to solid content, be spray-dried, parameter is: inlet temperature 180～220 DEG C, leaving air temp 80～95 DEG C；Finally give cocoa big malt extract powder C.
The present invention has not only been sufficiently reserved the effective ingredient in cocoa, Fructus Hordei Vulgaris, and inherits cocoa, the aromatic dense local flavor of Fructus Hordei Vulgaris, meanwhile, emerging of the big malt extract powder of this cocoa, produces clarification barley beverage for drink enterprise and brings Gospel.Advantages of the present invention:
1, the present invention first pass through process raw material compounding, complex enzyme hydrolysis is carried out through multiple enzyme, make its compounding raw material cocoa powder thoroughly be discharged with the effective ingredient in Fructus Hordei Vulgaris powder, then through ceramic membrane filter, concentrate, the method such as spray drying obtains the big malt extract powder of cocoa for clear beverage.Maintain cocoa, the feature of Fructus Hordei Vulgaris genuineness substantially, open the preparation new way for the big malt extract powder of cocoa of clear beverage.
2, the present invention uses ceramic composite membrane that the clear liquid of its coarse filtration is carried out ultrafiltration, remove precipitate therein and float and cause muddiness or the macromolecular substances such as the unhydrolysed protein of precipitation or starch, and separation process need not heating, the material separated will not be destroyed, thus remain the nutritional labeling of cocoa, Fructus Hordei Vulgaris, ensure finished product clarity in water simultaneously.
3, the present invention uses CT(Centritherm) vaporizer concentrates, and it is a kind of thin film, single-action, rotating cone vaporizer；Have that operating temperature is low, residence time of material is short, once by time concentrating degree high, although membrance concentration technology has the features such as room temperature concentrates, nutritional labeling reservation is complete now, but thickening efficiency is low, energy consumption is big, by comparison, the production efficiency that CT concentrates is high, the process-cycle is short, is suitable for industrialized production.
4, the present invention draws materials natural, and the course of processing does not use any organic solvent, for fully natural green product, as food ingredient, can promote the product quality of finished product, improve product quality.
5, product prepared by the present invention has water solublity Heat stability is good concurrently, aqueous solution is as clear as crystal, not only improving product quality in beverage, the addition of stabilizer and edible essence can also be reduced, meet the health idea of modern food, for liking drinking the consumer of salubrious clear beverage, it is provided that another selection；For drink enterprise, the process-cycle can be shortened, keep product stability, Shelf-life, reduce production cost.
Detailed description of the invention
The method describing the present invention in detail below in conjunction with case study on implementation:
Embodiment one
(1) high-quality Fructus Hordei Vulgaris is gone the removal of impurity, after eluriating, drying, be baked to Fructus Hordei Vulgaris epidermis with baking box turn to be yellow but without the smell of burning, after cooling, use pulverizer to be crushed to 20～60 mesh.
(2) Fructus Hordei Vulgaris powder step (1) obtained mixes with cocoa powder 2:1 in mass ratio, adds the water of 12 times of mixing raw material weights, is uniformly mixing to obtain cocoa Fructus Hordei Vulgaris serosity A.
(3) cocoa Fructus Hordei Vulgaris serosity A temperature is raised to 40～45 DEG C, the protease of the 0.09% of addition serosity A gross weight carries out enzymolysis, pH value is 7.5, insulated and stirred enzymolysis 5.0h, adjust temperature after the complete enzyme denaturing of enzymolysis and drop to 45～50 DEG C, the amylase of the 0.2% of addition system quality carries out enzymolysis, insulated and stirred enzymolysis 3.5h, adjust temperature again after the complete enzyme denaturing of enzymolysis and drop to 45～50 DEG C, pH is 6.5, the maltase of the 0.15% of addition system quality carries out enzymolysis, insulated and stirred enzymolysis 4.0h, enzymolysis complete heating high temperature enzyme denaturing 15～20min；Obtain the cocoa Fructus Hordei Vulgaris serosity B through enzymolysis.
(4) by after the cocoa Fructus Hordei Vulgaris serosity B of enzymolysis is cooled to room temperature, centrifugation, obtain cocoa Fructus Hordei Vulgaris clear liquid；Cocoa Fructus Hordei Vulgaris clear liquid through Ceramic Composite membrane filtration, parameter is: filter area 0.8m2, temperature 30～40 DEG C, pressure 0.3～0.4MPa, aperture 50nm；Then CT is concentrated in vacuo, inlet amount 60～65L/H, system temperature 45～50 DEG C, vacuum-75～-95KPa, heating vapor (steam) temperature 80～95 DEG C；Being about 40～45% to solid content, be spray-dried, parameter is: inlet temperature 200 DEG C, leaving air temp 90 DEG C, obtains cocoa big malt extract powder C.
Embodiment two
Identical with embodiment one, except that: the present embodiment will reduce in step (2) for preparing the water consumption of serosity A and changing the content of initial feed compound proportion increase Fructus Hordei Vulgaris powder；By the high-quality Fructus Hordei Vulgaris after baking, pulverizing 40 mesh sieves, Fructus Hordei Vulgaris powder and cocoa powder be the water of 10 times of raw material weights of addition after 3:1 mixes in mass ratio, is uniformly mixing to obtain Fructus Hordei Vulgaris tea serosity A.Reducing the addition of enzyme in step (3) simultaneously, component A temperature controlled at 40～45 DEG C, the protease of the 0.08% of addition component A gross weight carries out enzymolysis, pH value 7.5, insulated and stirred enzymolysis 5h.Reduce the preparation water consumption of component A, the addition of enzyme and the usage amount of cocoa powder, same effect can be reached, reduce energy resource consumption, reduce production cost.
Embodiment three
Identical with embodiment two, except that: improving inlet amount when CT concentrates in the present embodiment step (4) and reduce inlet temperature when being spray-dried, CT is concentrated in vacuo, inlet amount 65～70L/H, system temperature 45～50 DEG C, vacuum-75～-85KPa, heating vapor (steam) temperature 80～95 DEG C；Inlet temperature during spray drying 190 DEG C, leaving air temp 90 DEG C, while inlet temperature when improving inlet amount when CT concentrates and reduce spray drying can reach same effect, shorten the process-cycle, increase output, improve production efficiency.
Embodiment four
Identical with embodiment one, except that: the present embodiment step (4) increases ceramic composite membrane filter pressure and reduces leaving air temp when being spray-dried；Ceramic Composite membrane filtration, parameter is: filter area 0.8m2, temperature 30～40 DEG C, pressure 0.4～0.5MPa；Inlet temperature during spray drying 200 DEG C, leaving air temp 85 DEG C.Increase ceramic composite membrane filter pressure and reduce leaving air temp when being spray-dried, while equally reaching effect, reducing energy consumption, improve production efficiency.
Claims (1)
1. the preparation method of the big malt extract powder of cocoa for clear beverage, it is characterised in that the method has a step in detail below:
A high-quality Fructus Hordei Vulgaris is gone the removal of impurity by (), toasted with baking box after eluriating, drying, and baking temperature is 200～300 DEG C, turns to be yellow but without the smell of burning to Fructus Hordei Vulgaris epidermis, uses pulverizer to be crushed to 20～60 mesh after cooling；
B Fructus Hordei Vulgaris powder that step (a) is obtained by () mixes in mass ratio with cocoa powder, and ratio is 1:1～8:1, adds the 5-12 times of water mixing raw material weight, is uniformly mixing to obtain cocoa Fructus Hordei Vulgaris serosity A；
C cocoa Fructus Hordei Vulgaris serosity A temperature is raised to 40～45 DEG C by (), the protease of 0.01%～the 0.2% of addition serosity A gross weight carries out enzymolysis, and pH value is 7.5；Insulated and stirred enzymolysis 3.0～5.0h, adjusts temperature and drops to 45～50 DEG C after the complete enzyme denaturing of enzymolysis；The amylase of 0.1%～the 0.3% of addition system quality carries out enzymolysis, insulated and stirred enzymolysis 1.5～4.5h, adjusts temperature again and drop to 45～50 DEG C after the complete enzyme denaturing of enzymolysis, and pH is 6.5；The maltase of 0.1%～the 0.2% of addition system quality carries out enzymolysis, insulated and stirred enzymolysis 2.0～5.0h, enzymolysis complete heating high temperature enzyme denaturing 15～20min；Obtain the cocoa Fructus Hordei Vulgaris serosity B through enzymolysis；
D (), by after the cocoa Fructus Hordei Vulgaris serosity B of enzymolysis is cooled to room temperature, centrifugation, the rotating speed of centrifuge is more than 2000 revs/min, obtains cocoa Fructus Hordei Vulgaris clear liquid；Cocoa Fructus Hordei Vulgaris clear liquid is through Ceramic Composite membrane filtration；Parameter is: filter area 0.8m2, temperature 20～50 DEG C, pressure 0.3～0.6MPa, aperture 50nm；Then CT is concentrated in vacuo, inlet amount 50～70L/H, system temperature 35～50 DEG C, vacuum-75～-95KPa, heating vapor (steam) temperature 80～95 DEG C；Reaching 30～55% to solid content, be spray-dried, parameter is: inlet temperature 180～220 DEG C, leaving air temp 80～95 DEG C；Finally give cocoa big malt extract powder C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109628244A (en) * | 2018-11-30 | 2019-04-16 | 江苏华稼食品科技有限公司 | A kind of production method of beer clarification malt extract |
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| US11357261B2 (en) * | 2016-04-22 | 2022-06-14 | Jt International S.A. | Aerosol generating device with a laser |
| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN115843907B (en) * | 2023-01-03 | 2024-04-12 | 洽洽食品股份有限公司 | Malt cocoa powder, preparation method and application thereof in nut kernels |
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