CN104664524A - Preparation method of beverage taking buckwheat as base material - Google Patents
Preparation method of beverage taking buckwheat as base material Download PDFInfo
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- CN104664524A CN104664524A CN201410072732.1A CN201410072732A CN104664524A CN 104664524 A CN104664524 A CN 104664524A CN 201410072732 A CN201410072732 A CN 201410072732A CN 104664524 A CN104664524 A CN 104664524A
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Abstract
The invention discloses an emulsion-type beverage produced by taking buckwheat as a main raw material. A preparation method comprises the steps that the buckwheat is cleaned, soaked, drained, stir-fried and boiled; microorganisms are added; heat preservation liquidation is performed; heating sterilization is performed to obtain primary pulp, the primary pulp is separated by a colloid mill; an emulgator, a material rich in lysine, an additive and a stabilizing agent are added; homogenization is performed with a high-pressure homogenizer; high-temperature sterilization is performed, so that the buckwheat emulsion-type beverage is obtained. According to the emulsion-type beverage, the emulsification effect is improved; beverage sediments are prohibited; the emulsion-type beverage is good in storage stability, balanced and rich in nutrition, and mellow in taste, and has the efficacies of tonifying the spleen, nourishing the stomach, building a body, nourishing, etc.; the protein content of the emulsion-type beverage is equal to or greater than 0.5%; and the emulsion-type beverage is an edible and medicinal health care beverage.
Description
Art
The present invention relates to a kind of take buckwheat as the drink manufacturing new method of base-material.
Background technology
Along with development and the growth in the living standard of society, people more and more pay close attention to the improvement of quality of life and the health of health.Soft drink, such as various fruit beverage is as orange juice, the beverage more and more welcomed by the people that cider and other various fruits and vegetables etc. are obtained.But in existing beverage, the overwhelming majority is fruit, vegetables and vegetable protein beverage, the kind of beverage products is faced with and updates, in addition, people also more and more pursue the variation of beverage taste, no longer be satisfied with traditional diet structure, but to comprehensive future development that is quick and easy, flavoured, functionalization.The progress of agricultural sciences, for we providing abundant grain, makes to become possibility to the further processing process of grain to obtain nutritious beverage.But up to the present, owing to being subject to processing technology restriction, buckwheat be also that consumers in general are cognitive without any major way and approach, though the current soft drink had using buckwheat as primary raw material, its local flavor and function can not meet consumer's diversified demand.
Buckwheat is the main rain fed crops of China, and it is nutritious, and containing abundant lysine composition in buckwheat protein, the trace element such as iron, manganese, zinc enriches than general cereal, and containing enriching dietary fiber, is 10 times that generally refine rice.So buckwheat has good nutrition health-care functions.Buckwheat contains abundant vitamin E and soluble dietary fiber, and simultaneously also containing nicotinic acid and rutin (rutin), rutin has the effect reducing human body blood fat and cholesterol, softening blood vessel, vision protection and prevention cerebrovascular hemorrhage.The nicotinic acid composition that it contains can promote the metabolism of body, strengthens detoxification ability, also has the effect of expansion thin vessels and reduction blood cholesterol levels.Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, distend the blood vessels, and suppresses the formation of sludged blood, has the effect of embolism resistance, is also conducive to reducing serum cholesterol.In a word, buckwheat is the kind of food medicine dual-purpose, and have good health-care tonic effect to human body, therefore, the exploitation of buckwheat product, to the buckwheat resource making full use of China's abundant, in ample diet kind, tool has very important significance.
Summary of the invention
An object of the present invention is to provide a kind of buckwheat milk beverage taking buckwheat as primary raw material and obtain.
It take buckwheat as the drink manufacturing new method of base-material that another object of the present invention is to provide a kind of
The invention provides a kind of take buckwheat as the newborn class beverage of main material production, and it comprises:
(1) through the buckwheat magma of microorganism biological process;
(2) with described buckwheat magma weight 0.05-0.10% (weighing scale) for emulsifying agent;
(3) with described buckwheat magma weight 0.2-0.6% (weighing scale) for stabilizing agent;
(4) be rich in the material of lysine, the addition of this material makes the content of the lysine obtained in buckwheat milk beverage increase 0.6-0.78% (weighing scale).
According to buckwheat milk beverage of the present invention, wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture.
According to buckwheat milk beverage of the present invention, wherein said stabilizing agent is CMC, algin, xanthans or its mixture.
According to buckwheat milk beverage of the present invention, the wherein said material being rich in lysine is milk or liquid bean product.
According to buckwheat milk beverage of the present invention, comprise sucrose, glycerine and citric acid, its consumption is respectively the 2-5% of buckwheat breast magma weight, 0.05-0.10% and 0.02-0.05%.
Present invention also offers a kind of method of producing buckwheat milk beverage, comprise the steps:
(1) cleaning and dipping: rinsed 2-3 time with 1-3 times of drinking water by raw material buckwheat or with the cleaning of flowing drinking water, wash away surface dirt or impurity, then with 10-15 25-40 DEG C of emerge in worm water 3-5h doubly;
(2) insulation liquefaction: 30-50min is boiled in the buckwheat heating through above-mentioned cleaning and dipping, add the microorganism accounting for buckwheat dry weight 0.0005-0.0001%, its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, intensification sterilizing 15-20min obtains buckwheat magma;
(3) the buckwheat magma that will obtain of defibrination, by colloid mill circular treatment at least 2 times, and isolates fiber wherein with 120 mesh sieves;
(4) the high-pressure homogeneous black soya bean slurries to obtaining through step (3) add the water-in-oil emulsifier of the 0.05-0.1% accounting for buckwheat magma weight and mix evenly, at pressure 20-40Mpa, temperature is homogeneous 2-3 time in 60-80 DEG C of high pressure homogenizer;
(5) sterilizing is by the high-temperature sterilization 2-3s in the high-temperature short-time sterilization equipment of 120-140 DEG C of the buckwheat slurries after above-mentioned homogeneous, obtains buckwheat milk beverage.
According to above-mentioned method, comprise further:
(1) add stabilizing agent in buckwheat slurries before treatment, the addition of stabilizing agent is the 0.2-0.6% of buckwheat weight:
(2) add the material being rich in lysine in buckwheat slurries before treatment, the content of the lysine in the buckwheat magma that the addition of this material uses increases 0.6-0.78% (weight);
(3) add in the buckwheat slurries before homogeneous and be selected from following additive: sucrose, glycerine and citric acid, its consumption is respectively the 2-5% of black soya bean magma weight, 0.05-0.10% and 0.02-0.05%;
(4) emulsifying agent stated is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture;
(5) stating stabilizing agent is CMC, algin or its mixture;
(6) material being rich in lysine stated is milk or liquid soy fabricated product.
The present inventor, by a large amount of for a long time research practice, has succeeded in developing stable storing, buckwheat milk beverage that mouthfeel is good, nutritious.
The present invention relates to a kind of take buckwheat as the drink manufacturing new method of base-material.
According to buckwheat milk beverage of the present invention, it comprises:
(1) through the buckwheat magma of biological treatment;
(2) with the weighing scale of described buckwheat magma, 0.05-0.10% (weight) emulsifying agent.
In buckwheat milk beverage of the present invention, described emulsifying agent can be emulsifying agent conventional in field of food, in buckwheat milk beverage of the present invention, preferably uses molecule distillating monoglyceride, sucrose fatty ester or its mixture as emulsifying agent.The particularly preferably composite mixture of molecular clock monoglyceride and sucrose fatty ester.When not affecting mouthfeel, suitably improving the viscosity of beverage, the aggegation of protein microbeads, sedimentation can be prevented, make colloid keep stable.
In order to improve the stability of buckwheat milk beverage of the present invention, buckwheat milk beverage of the present invention comprises the stabilizing agent of the 0.2-0.6% accounting for described buckwheat magma weight further, such as, be CMC, algin, xanthans or its composite mixture.Stabilizing agent add the aqueous viscosity that can improve foster wheat breast of the present invention, thus prevent the emulsified particle in beverage from sinking or aggegation mutually, improve beverage stability, high-pressure homogeneous the slurries of raw material are carried out emulsifying process, high pressure or mechanism is utilized to be that superfine grain is dispersed in the middle of liquid and makes uniform newborn compound by crushing material, and prevent product from going out precipitation, improve the stability of emulsion.
In addition, in buckwheat milk beverage of the present invention, also to comprise further in beverage other additives of commonly using, such as sucrose, sodium chloride and citric acid, its consumption is respectively 2-5%, 0.05-0.10% and 0.02-0.05% of buckwheat dairy milk starting material weight.
Foodstuff beverage manufacture craft difficulty is comparatively large, and main cause is that precipitated and separated phenomenon easily occurs, and is difficult to keep original local flavor after processing process.Foodstuff beverage based on starch, simply adds stabilizing agent, thickener, is difficult to keep newborn body to stablize.If starch is degradable, then can lose original flavor characteristics.The present inventor, by research practices a large amount of for a long time, has succeeded in developing using buckwheat as primary raw material, has prepared storage stability good, maintained the original local flavor of buckwheat and nutritious buckwheat milk beverage.
According to method of the present invention, in the buckwheat magma of buckwheat after biological treatment, by colloid mill circular treatment at least 2 times, and remove fiber wherein, because the existence of fiber has adverse effect to its stability stored and outward appearance in liquid with 120 mesh sieves.The magma obtained is the mixture of the Multiple components such as protein, fat, starch, maltose, glucose, various micro-element, mineral matter.
The inventive method adopts conventional high-temperature instantaneous sterilization equipment, and action time is short, less on the color and luster of beverage, local flavor, nutrition impact.
According to method of the present invention, comprise further: in homogeneous buckwheat slurries before treatment, add stabilizing agent, the addition of stabilizing agent is the 0.2-0.6% of buckwheat magma weight, according to method of the present invention, described stabilizing agent can be stabilizing agent conventional in field of food, such as, be CMC, algin, xanthans or its mixture.
According to method of the present invention, comprise further: in homogeneous buckwheat slurries before treatment, add the material being rich in lysine, the addition of this material is make the lysine content obtained in buckwheat slurries increase to 0.6-0.78% (content), the described material being rich in lysine is dairy produce, corn product, such as milk.
According to method of the present invention, comprise further: add in homogeneous buckwheat before treatment slurries and be selected from following additive: sucrose, sodium chloride and citric acid, its consumption is respectively the 2-5% of buckwheat magma weight; 0.05-0.10% and 0.02-0.05%.
According to method of the present invention, wherein said emulsifying agent is the known emulsifying agent of those of ordinary skill in the art, emulsifying agent has hydrophilic segment and oleophilic moiety from molecular structure, its degree that is hydrophilic or oleophylic represents by HLB value usually, HLB value is the yardstick of emulsifier ability, for polyalcohols fatty acid ester, HLB value can be represented by the formula:
HLB value=20 (1-S/A)
In formula, S represents the saponification value of ester, and A represents the acid value of aliphatic acid, and the HLB value of oil-in-water emulsifiers is between 8-18, between the HLB value 3.5-6 of water-in-oil emulsifier, HLB value is higher, shows that the hydrophily of emulsifying agent is larger, otherwise then shows that the lipophile of emulsifying agent is larger.In buckwheat milk beverage of the present invention, the water-in-oil emulsifier that preferred HLB value is lower.According to the present invention, adopt the water-in-oil emulsifier of HLB between 3.5-6, such as molecule distillating monoglyceride, sucrose-fatty or its composite mixture, be preferably its mixture.
Various additive used in the present invention, such as emulsifying agent as above, stabilizing agent are rich in the material of lysine and other additive all can businessman be buied from the market.In addition, by the usual procedure in buckwheat breast manufacture field of the present invention, do not repeat them here.
In addition, the equipment used in the inventive method is equipment conventional in drink and food manufacture field.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in more detail.But it should be understood that these embodiments only for illustration of instead of restriction the present invention.
Embodiment: take 100kg buckwheat, cleans up with the drinking water of flowing, to remove its surface dirt and impurity.It is in the drinking water of 30 DEG C that buckwheat after cleaning up is joined 1300kg temperature, soak 3h, after the buckwheat draining of cleaning and dipping, put into Automatic frying pan, strong stir-fry is to the shape that partly foams, and 40mi n is boiled in heating, then 70 DEG C are cooled to, add 6g microorganism bacillus licheniformis and bacillus subtilis, insulation liquefaction 20min, obtains about 1400kg buckwheat colloid magma.
By the buckwheat magma liquefaction obtained, by colloid mill circular treatment at least 3 times, and isolate fiber wherein with 120 mesh sieves.To through screening out the compound emulsifying agent adding in the buckwheat slurries after fiber and be made up of 0.25kg molecule distillating monoglyceride and 0.25kg sucrose fatty ester, the mixed stabilizer be made up of 0.6kgCMC, 0.7kg algin and 0.7kg xanthans, 50kg sucrose, 0.5kg glycerine and 0.2kg citric acid, after mixing, be 35Mpa at pressure.Temperature is homogeneous 3 times in the high pressure homogenizer of 75 DEG C.
Be high-temperature sterilization 2s in 130 DEG C of high-temperature short-time sterilization equipment by the buckwheat whey liquid after above-mentioned homogeneous in temperature, sterile filling, obtains the buckwheat milk beverage of 5300 bottles (every bottle of 250ml).
The buckwheat milk beverage obtained by method of the present invention, protein content >=0.5%.The constituent of buckwheat obtains modification, and the emulsifier effect of obtained beverage is enhanced, and inhibits the formation precipitated in beverage, and therefore good stability fully meets it as the requirement of beverage to storage stability.In addition, with the addition of the material being rich in lysine in buckwheat milk beverage of the present invention, therefore nutritional labeling is more balanced, maintains the distinctive mouthfeel of buckwheat simultaneously, adds utilization rate and the absorptivity of active ingredient.
Buckwheat milk beverage of the present invention have buckwheat itself there is abundant trace element, the glutelin content of buckwheat is very low, and main protein is globulin.Lysine content in essential amino acid contained by buckwheat is high and the content of methionine is low, and amino acid pattern can be complementary with main cereal (lysine content as wheat, rice is lower).Buckwheat contains abundant magnesium, can promote human fiber's protein dissolution, makes to enlargement of pipe, suppresses the formation of coagulating to block, has the effect of embolism resistance, is also conducive to reducing serum cholesterol.Therefore be a kind of nutritious and healthy drink eating medicine dual-purpose.
Claims (3)
1. be a newborn class beverage for primary raw material with buckwheat, comprise:
(1) through the buckwheat magma of microbiological treatment, described microorganism is the bacillus licheniformis and the bacillus subtilis that account for buckwheat dry weight 0.0005-0.0001%, being added heating boils in the buckwheat of 30-50min, insulation liquefaction 10-30min, intensification sterilizing 15-20min obtains buckwheat magma;
(2) emulsifying agent of described buckwheat magma weight 0.05-0.10%: molecule distillating monoglyceride, sucrose fatty ester or its mixture;
(3) with the stabilizing agent of described buckwheat magma weight 0.2-0.6%: CMC, algin, xanthans or its mixture;
(4) be rich in the material of lysine, the addition of this material makes lysine content in the buckwheat milk beverage obtained increase 0.6-0.78% weight, described in be rich in lysine material be milk or liquid bean product;
(5) sucrose of buckwheat magma weight 2-5%, the sodium chloride of 0.05-0.1% and the citric acid of 0.02-0.05%.
2. produce a method for the buckwheat milk beverage of claim 1, after comprising the following steps:
(1) cleaning and dipping: raw material buckwheat 1-3 drinking water is doubly cleaned 2-3 time, or with the cleaning of circulating water drinking water, washes away surface dirt and impurity, then with 10-15 25-40 DEG C of emerge in worm water 3-5h doubly;
(2) insulation liquefaction: by the buckwheat of above-mentioned cleaning and dipping, 30-50min is boiled in heating, and add the microorganism accounting for buckwheat dry weight 0.0005-0.0001%, its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, intensification sterilizing 15-20min obtains buckwheat magma;
(3) defibrination: by the buckwheat magma obtained, by colloid mill circular treatment at least 2 times, and isolates fiber wherein with 120 mesh sieves;
(4) high-pressure homogeneous: to add to the buckwheat slurries obtained through step (3) water-in-oil emulsifier that accounts for buckwheat magma weight 0.05-0.1% and mix, at pressure 20-40Mpa, temperature is homogeneous 2-3 time in 60-80 DEG C of high pressure homogenizer;
(5) sterilizing: the buckwheat slurries after above-mentioned homogeneous of expounding doctrines and experiences are high-temperature sterilization 2-3s in the high-temperature short-time sterilization equipment of 120-140 DEG C, obtains buckwheat milk beverage.
3. method as claimed in claim 2, comprises further:
(1) in homogeneous buckwheat slurries before treatment, add the stabilizing agent of buckwheat magma weight 0.2-0.6% weight, described stabilizing agent is CMC, algin, xanthans or its mixture;
(2) in homogeneous buckwheat slurries before treatment, add the material being rich in lysine, the addition of this material makes lysine content in the buckwheat milk beverage obtained increase 0.6-0.78% weight, described in be rich in material milk or the liquid bean product of lysine;
(3) in homogeneous buckwheat slurries before treatment, the sucrose of buckwheat magma weight 2-5% is added, the sodium chloride of 0.05-0.1% and the citric acid of 0-02-0.05%;
(4) wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or other mixtures.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410072732.1A CN104664524A (en) | 2014-02-24 | 2014-02-24 | Preparation method of beverage taking buckwheat as base material |
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| CN201410072732.1A CN104664524A (en) | 2014-02-24 | 2014-02-24 | Preparation method of beverage taking buckwheat as base material |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
| CN114052179A (en) * | 2021-10-21 | 2022-02-18 | 广西壮族自治区农业科学院 | Quinoa and litsea cubeba meal replacement porridge and preparation method thereof |
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| CN1436493A (en) * | 2002-02-05 | 2003-08-20 | 四川大学 | Buckwheat-corn milk beverage and its production process |
| CN1465279A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Red bean milk beverage and preparation process thereof |
| CN1465294A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Kaoliang milk beverage and preparation method thereof |
| CN1465291A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Buckwheat milk beverage and preparation process thereof |
| JP2013184972A (en) * | 2012-03-06 | 2013-09-19 | Hiroshi Kase | Houttuynia product with high-quality taste, antibacterial and normal temperature preservability which can be provided to human, animal and livestock |
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2014
- 2014-02-24 CN CN201410072732.1A patent/CN104664524A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436493A (en) * | 2002-02-05 | 2003-08-20 | 四川大学 | Buckwheat-corn milk beverage and its production process |
| CN1465279A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Red bean milk beverage and preparation process thereof |
| CN1465294A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Kaoliang milk beverage and preparation method thereof |
| CN1465291A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Buckwheat milk beverage and preparation process thereof |
| JP2013184972A (en) * | 2012-03-06 | 2013-09-19 | Hiroshi Kase | Houttuynia product with high-quality taste, antibacterial and normal temperature preservability which can be provided to human, animal and livestock |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
| CN114052179A (en) * | 2021-10-21 | 2022-02-18 | 广西壮族自治区农业科学院 | Quinoa and litsea cubeba meal replacement porridge and preparation method thereof |
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