CN104663955A - Black tea drink with hazelnut protein and oat as well as preparation method of black tea drink - Google Patents
Black tea drink with hazelnut protein and oat as well as preparation method of black tea drink Download PDFInfo
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- CN104663955A CN104663955A CN201510092509.8A CN201510092509A CN104663955A CN 104663955 A CN104663955 A CN 104663955A CN 201510092509 A CN201510092509 A CN 201510092509A CN 104663955 A CN104663955 A CN 104663955A
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Abstract
The invention discloses a black tea drink with hazelnut protein and oat as well as a preparation method of the black tea drink. A formula of the black tea drink comprises 40-60 parts of hazelnut kernels, 20-30 parts of oat kernels, 800 parts of water, 80-100 parts of white granulated sugar, 1.5-2 parts of black tea juice concentrated 50 times, 0.5-0.8 parts of polyglycerol fatty acid ester, 0.2-0.4 parts of glyceryl monostearate, 0.2-0.3 parts of modified soybean phospholipid, 0.2-0.3 parts of xanthan gum, 0.1-0.2 parts of alpha-amylase and 0.1-0.15 parts of saccharifying enzyme. After stir-fried, the hazelnut kernels and the oat kernels are boiled, immersed and pulped, then pulp is subjected to double enzymolysis through alpha-amylase and saccharifying enzyme, polyglycerol fatty acid ester, glyceryl monostearate, modified soybean phospholipid, xanthan gum, white granulated sugar and concentrated black tea juice are mixed after enzyme deactivation, and sterilization, cooling and filling are performed. The high-fiber black tea drink with vegetable protein prepared with the method has the advantages of dense fragrance, long guarantee period, simple process and low investment cost.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of fibert albumen Oat Red tea beverage and preparation method thereof.
Background technology
Tea beverage refers to the tealeaves that is soaked in water, the millet paste made through techniques such as extracting, filtration and clarifications or add water, liquid glucose, acid, flavoring essence and fruit juice or Sik (Valley) matter extract etc. modulate the goods processed in millet paste.Tea beverage, because being rich in the active ingredient such as Tea Polyphenols and caffeine, having nutrition and health care and cool, thirst-quenching effect concurrently and enjoys favor.The chemical reaction of black tea polyphenols during the fermentation makes the chemical composition change in fresh leaf comparatively large, and can produce the composition such as theaflavin, thearubigin, its fragrance obviously increases than fresh leaf, forms the distinctive color of black tea.Black tea contains a large amount of aldehydes matters, although the molecular weight of these aldehydes matters is very large, has larger difference with the phenols component in green tea.But from clinical test results, equally also there is anti-oxidant, reduction blood fat, suppression artery sclerosis, strengthen the functions such as capillary function, anti-sudden change.Black tea contains lipopolysaccharides, therefore, drinks black tea and also has and fall hypoglycemic effect.Black tea has stronger sterilization, antiinflammation.Black tea is warm in nature, arrogates to oneself in temperature and dispels cold, and warm stomach is dispeled cold, and can reduce phlegm, helps digestion, whet the appetite.B family vitamin in oat, niacin, folic acid, pantothenic acid are all abundanter, particularly vitamin E, up to 15 milligrams in every 100 grams of oatmeals.The dietary fiber of oat has many wholesome biological agents, such as can reduce the low density lipoprotein of triglyceride, impel Cholesterol Excretion, prevent and treat diabetes, is conducive to the generation of the vascular complication reducing diabetes; Defaecation can lead and let out, have good help for habitual constipation patient; In addition, containing abundant vitamin B1, B2, E, folic acid etc. in oat, blood circulation can be improved, alleviate the pressure that life and work brings; Effect that the mineral matters such as the calcium contained, phosphorus, iron, zinc, manganese also have prevention of osteoporosis, promote wound healing, prevent anaemia.Fibert kernel is the food of high nutrition, and every 100 kernels are containing dehydroretinol 0 microgram, and folic acid 59 microgram, iron content 3 milligrams, phosphorous 440 milligrams, containing 970 milligrams, potassium, containing 270 milligrams, sodium, calcic 120 milligrams, simultaneously also containing nicotinic acid, pantothenic acid, mineral matter etc.Plant benevolence oil content up to 45.1%.Owing to containing abundant grease in fibert, therefore there is the effect relaxed bowel, contribute to body detoxification.Fibert is again nourishing food medicine, and its taste is sweet nontoxic, and warm kidney warms up spleen, and help is deficient, pleasant in tune, can treat neurasthenia, edema, anaemia, malnutrition, chronicly rush down the diseases such as dysentery.
At present, domestic and international oat is mainly cooked the solid food such as oatmeal, Mai Quan, and fibert eats mainly as nut, and be mainly protein source with milk powder containing albumen black tea drinks, eating method is single, and nutritional labeling absorbs not comprehensive.
Summary of the invention
The invention provides a kind of fibert albumen Oat Red tea beverage and preparation method thereof.The object of the present invention is to provide a kind of absorption being both conducive to unrighted acid and protein in fibert, be rich in again the black tea drinks of oat high microsteping, there is tea smell and give prominence to, taste lubrication, mellow feature.
The technical solution used in the present invention is:
A kind of fibert albumen Oat Red tea beverage, is characterized in that, be made up: hazelnut kernel of the component raw material of following weight portion: 40 ~ 60 parts; Oat kernel: 20 ~ 30 parts; Water: 800 parts; White granulated sugar: 80 ~ 100 parts; 50 times of concentrated black tea draw-off juices 1.5 ~ 2 parts, polyglyceryl fatty acid ester 0.5 ~ 0.8 part, glycerin monostearate 0.2 ~ 0.4 part, modified soy bean lipoid 0.2 ~ 0.3 part, xanthans 0.2 ~ 0.3 part; α-amylase 0.1 ~ 0.2 part; 0.1 ~ 0.15 part, carbohydrase,
By after hazelnut kernel, oat kernel frying during preparation, carry out boiling immersion, making beating, adopt α-amylase liquid, carbohydrase that slip is carried out double enzymolysis afterwards, go out after enzyme and recycle polyglyceryl fatty acid ester, glycerin monostearate, modified soy bean lipoid amount, xanthans, white granulated sugar, concentrated black tea draw-off juice allotment, sterilizing, cooling, filling.
Described a kind of fibert albumen Oat Red tea beverage, it is characterized in that, is made up of the component raw material of following weight portion:
Hazelnut kernel: 50 parts; Oat kernel: 25 parts; Water: 800 parts; White granulated sugar: 90 parts; 50 times of concentrated black tea draw-off juices 1.6 parts, polyglyceryl fatty acid ester 0.7 part, glycerin monostearate 0.3 part, modified soy bean lipoid amount 0.25 part, xanthans 0.25 part; α-amylase 0.15 part; 0.12 part, carbohydrase.
The preparation method of described a kind of fibert albumen Oat Red tea beverage, is characterized in that: comprise the steps:
(1), pick: by obvious injured kernel, damaged kernel removing, select the full oat kernel of uniform particles 20 ~ 30 parts, hazelnut kernel 40 ~ 60 parts;
(2), parch: by oat kernel high temperature 140 ~ 150 DEG C of frying 5-6 minute, cool for subsequent use; By temperature 110 ~ 130 DEG C of frying 5-6 minute in hazelnut kernel, cool for subsequent use;
(3), boiling soak, making beating: oat kernel good for step (2) frying, hazelnut kernel are added 500-600 part water, 100 DEG C boil 8 ~ 10 minutes after, 60 ~ 80 DEG C time, wear into pasty material;
(4), double enzymolysis: slurry step (3) made drops into 70-80 DEG C of insulation in cold wall tank, and adds α-amylase liquid 0.1 ~ 0.2 part by formula rate, liquefying time 90 ~ 130 min, boils rear insulation 8-10min; Be cooled to 58 ~ 65 DEG C again, insulation adds 0.1 ~ 0.15 part, carbohydrase, after saccharification 17-19h, boils, and keep fluidized state 8-10 min, then go out enzyme;
(5), allocate: by polyglyceryl fatty acid ester 0.5 ~ 0.8 part, glycerin monostearate 0.2 ~ 0.4 part, modified soy bean lipoid amount 0.2 ~ 0.3 part, add after xanthans 0.2 ~ 0.3 part of elder generation and white granulated sugar 20 parts mix in 200 parts of water of 28-30 DEG C, abundant dissolving, afterwards with 60-80 part white granulated sugar, 50 times of concentrated black tea draw-off juices 1.5 ~ 2 parts, join together and go out in enzyme feed liquid made by step (4), insulation 9-10 min is stirred at 90 ~ 100 DEG C, then after sterilizing, naturally cooling to room temperature, carry out sterile filling.
Defibrination described in step (3) is for first using colloid mill defibrination again with after steel mill defibrination.
Feed liquid sterilizing described in step (5) is by the sterilizing of UHT sterilization machine, is incubated for 4 seconds 135-140 DEG C of high-temperature short-time sterilization.
Described α-diastatic zymoprotein concentration is 2.10 mg/mL; Described carbohydrase is solid enzyme, and the zymoprotein concentration after diluting 500 times is 40.28g/mL.
beneficial effect
The inventive method adopts oat, fibert kernel after parch, the technology such as double enzymolysis technology, colloid mill are adopted to extract vegetable protein, soluble cellulose, add 50 times of concentrated black tea draw-off juices, again through technology such as UHT sterilization, stable emulsifyings, adopt high fiber vegetable protein black tea drinks made by the present invention, both the absorption of unrighted acid and protein in fibert had been conducive to, be rich in again the black tea drinks of oat high microsteping, there is tea smell give prominence to, taste lubrication, mellow feature, shelf-life reaches more than 180 days, and technique is simple, the advantage that cost of investment is low.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.Should be understood that following examples only for illustration of the present invention but not for limiting the scope of the invention.
A kind of fibert albumen Oat Red tea beverage, be made up of the component raw material of following weight (kg):
Hazelnut kernel: 50; Oat kernel: 25; Water: 800; White granulated sugar: 90; 50 times of concentrated black tea draw-off juices 1.6, polyglyceryl fatty acid ester 0.7, glycerin monostearate 0.3, modified soy bean lipoid amount 0.25, xanthans 0.25; α-amylase 0.15; Carbohydrase 0.12.
Preparation method, comprises the steps:
(1), pick: by obvious injured kernel, damaged kernel removing, select the full oat kernel of uniform particles 25 parts, hazelnut kernel 50 parts;
(2), parch: by oat kernel high temperature 145 DEG C of fryings 5 minutes, cool for subsequent use; By temperature 120 DEG C of fryings in hazelnut kernel 5 minutes, cool for subsequent use;
(3), boiling soak, making beating: oat kernel good for step (2) frying, hazelnut kernel are added 550 parts of water, 100 DEG C boil 9 minutes after, 70 DEG C time, wear into pasty material;
(4), double enzymolysis: slurry step (3) made drops into 75 DEG C of insulations in cold wall tank, and adds α-amylase liquid 0.15 part by formula rate, liquefying time 100 min, boils rear insulation 10min; Be cooled to 60 DEG C again, insulation adds 0.13 part, carbohydrase, after saccharification 18h, boils, and keep fluidized state 9 min, then go out enzyme;
(5), allocate: by polyglyceryl fatty acid ester 0.6 part, glycerin monostearate 0.3 part, modified soy bean lipoid amount 0.25 part, adds after xanthans 0.25 part of elder generation and white granulated sugar 20 parts mix in 200 parts of water of 30 DEG C, abundant dissolving, afterwards with 70 portions of white granulated sugars, 50 times of concentrated black tea draw-off juices 1.6 parts, join together and go out in enzyme feed liquid made by step (4), at 95 DEG C, stir insulation 10 min, then feed liquid is after sterilizing, naturally cooling to room temperature, carry out sterile filling,
Described α-diastatic zymoprotein concentration is 2.10 mg/mL; Described carbohydrase is solid enzyme, and the zymoprotein concentration after diluting 500 times is 40.28g/mL.
Claims (6)
1. a fibert albumen Oat Red tea beverage, is characterized in that, is made up: hazelnut kernel of the component raw material of following weight portion: 40 ~ 60 parts; Oat kernel: 20 ~ 30 parts; Water: 800 parts; White granulated sugar: 80 ~ 100 parts; 50 times of concentrated black tea draw-off juices 1.5 ~ 2 parts, polyglyceryl fatty acid ester 0.5 ~ 0.8 part, glycerin monostearate 0.2 ~ 0.4 part, modified soy bean lipoid 0.2 ~ 0.3 part, xanthans 0.2 ~ 0.3 part; α-amylase 0.1 ~ 0.2 part; 0.1 ~ 0.15 part, carbohydrase,
By after hazelnut kernel, oat kernel frying during preparation, carry out boiling immersion, making beating, adopt α-amylase liquid, carbohydrase that slip is carried out double enzymolysis afterwards, go out after enzyme and recycle polyglyceryl fatty acid ester, glycerin monostearate, modified soy bean lipoid amount, xanthans, white granulated sugar, concentrated black tea draw-off juice allotment, sterilizing, cooling, filling.
2. a kind of fibert albumen Oat Red tea beverage according to claim 1, is characterized in that, be made up of the component raw material of following weight portion:
Hazelnut kernel: 50 parts; Oat kernel: 25 parts; Water: 800 parts; White granulated sugar: 90 parts; 50 times of concentrated black tea draw-off juices 1.6 parts, polyglyceryl fatty acid ester 0.7 part, glycerin monostearate 0.3 part, modified soy bean lipoid amount 0.25 part, xanthans 0.25 part; α-amylase 0.15 part; 0.12 part, carbohydrase.
3. the preparation method of a kind of fibert albumen Oat Red tea beverage according to claim 1, is characterized in that: comprise the steps:
(1), pick: by obvious injured kernel, damaged kernel removing, select the full oat kernel of uniform particles 20 ~ 30 parts, hazelnut kernel 40 ~ 60 parts;
(2), parch: by oat kernel high temperature 140 ~ 150 DEG C of frying 5-6 minute, cool for subsequent use; By temperature 110 ~ 130 DEG C of frying 5-6 minute in hazelnut kernel, cool for subsequent use;
(3), boiling soak, making beating: oat kernel good for step (2) frying, hazelnut kernel are added 500-600 part water, 100 DEG C boil 8 ~ 10 minutes after, 60 ~ 80 DEG C time, wear into pasty material;
(4), double enzymolysis: slurry step (3) made drops into 70-80 DEG C of insulation in cold wall tank, and adds α-amylase liquid 0.1 ~ 0.2 part by formula rate, liquefying time 90 ~ 130 min, boils rear insulation 8-10min; Be cooled to 58 ~ 65 DEG C again, insulation adds 0.1 ~ 0.15 part, carbohydrase, after saccharification 17-19h, boils, and keep fluidized state 8-10 min, then go out enzyme;
(5), allocate: by polyglyceryl fatty acid ester 0.5 ~ 0.8 part, glycerin monostearate 0.2 ~ 0.4 part, modified soy bean lipoid amount 0.2 ~ 0.3 part, add after xanthans 0.2 ~ 0.3 part of elder generation and white granulated sugar 20 parts mix in 200 parts of water of 28-30 DEG C, abundant dissolving, afterwards with 60-80 part white granulated sugar, 50 times of concentrated black tea draw-off juices 1.5 ~ 2 parts, join together and go out in enzyme feed liquid made by step (4), insulation 9-10 min is stirred at 90 ~ 100 DEG C, then feed liquid is after sterilizing, naturally cooling to room temperature, carry out sterile filling.
4. a kind of fibert albumen Oat Red tea beverage preparation method according to claim 3, is characterized in that: the feed liquid sterilizing described in step (5) is by the sterilizing of UHT sterilization machine, is incubated for 4 seconds 135-140 DEG C of high-temperature short-time sterilization.
5. a kind of fibert albumen Oat Red tea beverage preparation method according to claim 3, is characterized in that: the defibrination described in step (3) is for first using colloid mill defibrination again with after steel mill defibrination.
6. a kind of fibert albumen Oat Red tea beverage according to claim 1, is characterized in that: described α-diastatic zymoprotein concentration is 2.10 mg/mL; Described carbohydrase is solid enzyme, and the zymoprotein concentration after diluting 500 times is 40.28g/mL.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116439286A (en) * | 2022-01-10 | 2023-07-18 | 内蒙古伊利实业集团股份有限公司 | Hazelnut oat dairy product and preparation method thereof |
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| CN103211034A (en) * | 2013-04-22 | 2013-07-24 | 安徽真心食品有限公司 | Oat-pistachio-nut high-fiber mixed plant protein beverage and production method thereof |
| CN103271178A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Oat milk tea and processing method thereof |
| CN104286185A (en) * | 2014-08-19 | 2015-01-21 | 刘昌坤 | Nut compound milk beverage and preparation method thereof |
| CN105519677A (en) * | 2014-09-30 | 2016-04-27 | 杨丽莉 | Oat milk tea |
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- 2015-03-02 CN CN201510092509.8A patent/CN104663955A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211034A (en) * | 2013-04-22 | 2013-07-24 | 安徽真心食品有限公司 | Oat-pistachio-nut high-fiber mixed plant protein beverage and production method thereof |
| CN103271178A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Oat milk tea and processing method thereof |
| CN104286185A (en) * | 2014-08-19 | 2015-01-21 | 刘昌坤 | Nut compound milk beverage and preparation method thereof |
| CN105519677A (en) * | 2014-09-30 | 2016-04-27 | 杨丽莉 | Oat milk tea |
Non-Patent Citations (1)
| Title |
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| 苗影志等: "棒子乳饮料加工技术", 《中国果品研究》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116439286A (en) * | 2022-01-10 | 2023-07-18 | 内蒙古伊利实业集团股份有限公司 | Hazelnut oat dairy product and preparation method thereof |
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Application publication date: 20150603 |
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