CN104643244A - Millet drink and making method thereof - Google Patents
Millet drink and making method thereof Download PDFInfo
- Publication number
- CN104643244A CN104643244A CN201510088498.6A CN201510088498A CN104643244A CN 104643244 A CN104643244 A CN 104643244A CN 201510088498 A CN201510088498 A CN 201510088498A CN 104643244 A CN104643244 A CN 104643244A
- Authority
- CN
- China
- Prior art keywords
- millet
- weight
- drink
- raw material
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 50
- 235000019713 millet Nutrition 0.000 title claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241001646826 Isodon rubescens Species 0.000 claims abstract description 12
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 235000013361 beverage Nutrition 0.000 claims description 24
- 239000002131 composite material Substances 0.000 claims description 17
- 239000002253 acid Substances 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000019082 Osmanthus Nutrition 0.000 claims description 11
- 241000333181 Osmanthus Species 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 238000001802 infusion Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 11
- 241001122767 Theaceae Species 0.000 description 10
- 241000209094 Oryza Species 0.000 description 9
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000003440 toxic substance Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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 discloses a millet drink and a making method thereof. The millet drink is prepared from the following raw materials in percentage by weight: 1.2-1.7% of xylitol, 0.14-0.18% of compound sweetener, 0.02-0.04% of potassium sorbate, 0.05-0.07% of red jujube, 0.03-0.05% of rabdosia rubescens tea, 0.11-0.13% of compound sour agent, 0.05-0.07% of sweet wine essence, 0.04-0.06% of sweet osmanthus essence, 4-7% of ethyl maltol and 91-94.3% of millet, wherein the weight percentage sum of the components is 100%. The millet drink is rich in dietary fibers and multiple vitamins, has the effects of enriching the blood, decreasing internal heat and the like, and is suitable for daily drinking.
Description
Technical field
The invention belongs to milled congee technical field, be specifically related to a kind of millet beverage, the invention still further relates to a kind of preparation method of millet beverage.
Background technology
The nutritive value of millet is very high, is rich in the nutriments such as protein, fat and vitamin, and millet can also be used to wine brewing, makes maltose.But do not have corresponding instant millet drink at present on the market, the drink that people's everyday exposure arrives, mostly is fruit drink, dairy produce, soda and teas drink, and the mixed congee drink of Wahaha, it is not containing millet composition.Therefore, focus on day by day focusing on today of dietary structure people, be rich in nutrition, vitamin millet also slowly become one of food that people like, therefore develop a kind of millet beverage immediately drunk, meet the demand in market.
Summary of the invention
The object of this invention is to provide a kind of millet beverage, provide a kind of beverage of being rich in dietary fiber and vitamin formulated primarily of millet, the present invention also aims to the preparation method that above-mentioned millet beverage is provided.
The technical solution adopted in the present invention is, a kind of millet beverage, be made up of following raw material by weight percentage, xylitol 1.2%-1.7%, composite sweetener 0.14%-0.18%, potassium sorbate 0.02%-0.04%, red date 0.05%-0.07%, rabdosia rubescens tea 0.03%-0.05%, compound acid 0.11%-0.13%, fermented glutinous rice essence 0.05%-0.07%, osmanthus flower fragrance 0.04%-0.06%, ethyl maltol 4%-7%, millet 91%-94.3%, above component percentage by weight sum be 100%.
Feature of the present invention is also,
Wherein composite sweetener is AS2050A type composite sweetener.
Another technical scheme of the present invention is that a kind of preparation method of millet beverage, comprises the following steps,
Step 1, gets following raw material by weight percentage, xylitol 1.2%-1.7%, composite sweetener 0.14%-0.18%, potassium sorbate 0.02%-0.04%, red date 0.05%-0.07%, rabdosia rubescens tea 0.03%-0.05%, compound acid 0.11%-0.13%, fermented glutinous rice essence 0.05%-0.07%, osmanthus flower fragrance 0.04%-0.06%, ethyl maltol 4%-7%, millet 91%-94.3%, the percentage by weight sum of above component is 100%, obtains millet as essentials;
Step 2, mixes the millet as essentials obtained in step 1 by weight for 1:20-30 with water, then infusion 1-3 hour.
The invention has the beneficial effects as follows, AS2050A type composite sweetener effectively can increase the sweet taste of millet beverage, and xylitol is as the main additive of millet beverage, not only increase the sweet taste of millet beverage, and because xylitol can as a kind of glucide of diabetes patient's use, therefore millet beverage can also be applicable to diabetes patients; In addition, compound acid, fermented glutinous rice essence, osmanthus flower fragrance and ethyl maltol can increase the fragrance of millet drink; Red date has the effect of enriching blood, and red date and millet collocation, can provide more sufficient dietary fiber for the special population such as pregnant woman or puerpera; Rabdosia rubescens tea, as health protection tea, has the effect such as heat-clearing, removing toxic substances, has the function of antipyretic noise reduction, can treat and get angry.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The invention provides a kind of millet beverage, be made up of following raw material by weight percentage, xylitol 1.2%-1.7%, composite sweetener 0.14%-0.18%, potassium sorbate 0.02%-0.04%, red date 0.05%-0.07%, rabdosia rubescens tea 0.03%-0.05%, compound acid 0.11%-0.13%, fermented glutinous rice essence 0.05%-0.07%, osmanthus flower fragrance 0.04%-0.06%, ethyl maltol 4%-7%, millet 91.5%-94.3%, above component percentage by weight sum be 100%.
Wherein composite sweetener is to select AS2050A type composite sweetener for the best, and compound acid adopts conventional food compound acid.
The embodiment of the preparation method of a kind of millet beverage of the present invention is as follows:
Embodiment one
Get following raw material by weight percentage, xylitol 1.2%, AS2050A type composite sweetener 0.14%, potassium sorbate 0.02%, red date 0.05%, rabdosia rubescens tea 0.03%, compound acid 0.11%, fermented glutinous rice essence 0.05%, osmanthus flower fragrance 0.04%, ethyl maltol 4.86%, millet 94.3%.
Above raw material is mixed, and infusion millet beverage when being 1:20 by raw material with water ratio by weight.
Embodiment two
Get following raw material by weight percentage, xylitol 1.7%, AS2050A type composite sweetener 0.18%, potassium sorbate 0.04%, red date 0.07%, rabdosia rubescens tea 0.05%, compound acid 0.13%, fermented glutinous rice essence 0.07%, osmanthus flower fragrance 0.06%, ethyl maltol 4%, millet 93.7%.
Above raw material is mixed, and infusion millet beverage when being 1:30 by raw material with water ratio by weight.
Embodiment three
Get following raw material by weight percentage, xylitol 1.5%, AS2050A type composite sweetener 0.16%, potassium sorbate 0.03%, red date 0.06%, rabdosia rubescens tea 0.04%, compound acid 0.12%, fermented glutinous rice essence 0.06%, osmanthus flower fragrance 0.05%, ethyl maltol 6.98%, millet 91%.
Above raw material is mixed, and infusion millet beverage when being 1:25 by raw material with water ratio by weight.
Embodiment four
Get following raw material by weight percentage, xylitol 1.5%, AS2050A type composite sweetener 0.16%, potassium sorbate 0.03%, red date 0.06%, rabdosia rubescens tea 0.04%, compound acid 0.12%, fermented glutinous rice essence 0.06%, osmanthus flower fragrance 0.05%, ethyl maltol 5.18%, millet 94.3%.
Above raw material is mixed, and infusion millet beverage when being 1:25 by raw material with water ratio by weight.
Embodiment five
Get following raw material by weight percentage, xylitol 1.2%, AS2050A type composite sweetener 0.14%, potassium sorbate 0.02%, red date 0.05%, rabdosia rubescens tea 0.03%, compound acid 0.11%, fermented glutinous rice essence 0.05%, osmanthus flower fragrance 0.04%, ethyl maltol 7%, millet 91.36%.
Above raw material is mixed, and infusion millet beverage when being 1:27 by raw material with water ratio by weight.
A kind of millet beverage of the present invention, every 100g energy content 180kj, protein 2%, fatty 0.8g, carbohydrate 8g, sugared 4g, sodium 25mg.
Claims (3)
1. a millet beverage, is characterized in that, is made up of by weight percentage following raw material, xylitol 1.2%-1.7%, composite sweetener 0.14%-0.18%, potassium sorbate 0.02%-0.04%, red date 0.05%-0.07%, rabdosia rubescens tea 0.03%-0.05%, compound acid 0.11%-0.13%, fermented glutinous rice essence 0.05%-0.07%, osmanthus flower fragrance 0.04%-0.06%, ethyl maltol 4%-7%, millet 91%-94.3%, the percentage by weight sum of above component is 100%.
2. a kind of millet beverage according to claim 1, is characterized in that, described composite sweetener is AS2050A type composite sweetener.
3. a preparation method for millet beverage as claimed in claim 1, is characterized in that, comprises the following steps,
Step 1, gets following raw material by weight percentage, xylitol 1.2%-1.7%, composite sweetener 0.14%-0.18%, potassium sorbate 0.02%-0.04%, red date 0.05%-0.07%, rabdosia rubescens tea 0.03%-0.05%, compound acid 0.11%-0.13%, fermented glutinous rice essence 0.05%-0.07%, osmanthus flower fragrance 0.04%-0.06%, ethyl maltol 4%-7%, millet 91%-94.3%, the percentage by weight sum of above component is 100%, obtains millet as essentials;
Step 2, mixes the millet as essentials obtained in step 1 by weight for 1:20-30 with water, then infusion 1-3 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510088498.6A CN104643244A (en) | 2015-02-26 | 2015-02-26 | Millet drink and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510088498.6A CN104643244A (en) | 2015-02-26 | 2015-02-26 | Millet drink and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643244A true CN104643244A (en) | 2015-05-27 |
Family
ID=53235293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510088498.6A Pending CN104643244A (en) | 2015-02-26 | 2015-02-26 | Millet drink and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104643244A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361149A (en) * | 2017-08-11 | 2017-11-21 | 晋城市伊健食品有限公司 | A kind of cereal beverage of blood-enriching face-nourishing and preparation method thereof |
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|---|---|---|---|---|
| CN101243895A (en) * | 2008-02-29 | 2008-08-20 | 邹光友 | Method for processing sweet potato beverage |
| KR20080102059A (en) * | 2007-05-18 | 2008-11-24 | (주)엔돌핀에프앤비 | Method for development of tea bag using corn and corn silk |
| CN101642272A (en) * | 2008-08-08 | 2010-02-10 | 王润峰 | Millet drink and manufacturing method thereof |
| CN102258167A (en) * | 2010-05-27 | 2011-11-30 | 赵宪梅 | Nourishing Chinese date porridge |
| CN102488266A (en) * | 2011-12-13 | 2012-06-13 | 甘肃赫原生物制品有限公司 | Lutein xylitol nutritious drink and preparation method thereof |
-
2015
- 2015-02-26 CN CN201510088498.6A patent/CN104643244A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080102059A (en) * | 2007-05-18 | 2008-11-24 | (주)엔돌핀에프앤비 | Method for development of tea bag using corn and corn silk |
| CN101243895A (en) * | 2008-02-29 | 2008-08-20 | 邹光友 | Method for processing sweet potato beverage |
| CN101642272A (en) * | 2008-08-08 | 2010-02-10 | 王润峰 | Millet drink and manufacturing method thereof |
| CN102258167A (en) * | 2010-05-27 | 2011-11-30 | 赵宪梅 | Nourishing Chinese date porridge |
| CN102488266A (en) * | 2011-12-13 | 2012-06-13 | 甘肃赫原生物制品有限公司 | Lutein xylitol nutritious drink and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 肖秋生，等: "《家常菜里的降血脂小偏方》", 31 July 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361149A (en) * | 2017-08-11 | 2017-11-21 | 晋城市伊健食品有限公司 | A kind of cereal beverage of blood-enriching face-nourishing and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |
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| RJ01 | Rejection of invention patent application after publication |