CN104982998A - Kelp nutrition oat drink and preparation method thereof - Google Patents
Kelp nutrition oat drink and preparation method thereof Download PDFInfo
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- CN104982998A CN104982998A CN201510318207.8A CN201510318207A CN104982998A CN 104982998 A CN104982998 A CN 104982998A CN 201510318207 A CN201510318207 A CN 201510318207A CN 104982998 A CN104982998 A CN 104982998A
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- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 title abstract description 9
- 230000035764 nutrition Effects 0.000 title abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 235000015110 jellies Nutrition 0.000 claims abstract description 9
- 239000008274 jelly Substances 0.000 claims abstract description 9
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 7
- 241000333181 Osmanthus Species 0.000 claims abstract description 7
- 244000235659 Rubus idaeus Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 18
- 235000013361 beverage Nutrition 0.000 claims description 9
- 210000002966 serum Anatomy 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 244000007853 Sarothamnus scoparius Species 0.000 claims description 6
- 241000249864 Tussilago Species 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract 2
- 241000803625 Andropogon virginicus Species 0.000 abstract 1
- 240000000377 Tussilago farfara Species 0.000 abstract 1
- 235000004869 Tussilago farfara Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000021013 raspberries Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000000422 nocturnal effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000004304 visual acuity Effects 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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 kelp nutrition oat drink and a preparation method thereof. The kelp nutrition oat drink is prepared, by weight, by the following raw materials of 200-210 parts of raw oatmeal, 0.4-0.5 part of sodium carboxymethyl cellulose, 0.15-0.16 part of xanthan gum, 0.2-0.3 part of glycerel monostearte, 0.15-0.16 part of sucrose ester, 5-6 parts of sucrose, 3-4 parts of lactic acid, 1-2 parts of soybean oil, 2-3 parts of osmanthus honey, 6-7 parts of ginger juice, 4-5 parts of broomsedge powder, 5-6 parts of freeze-dried ham, 1-2 parts of barbeque sauce, 3-4 parts of preserved vegetables, 2-3 parts of jelly, 10-12 parts of kelp soup, 3-4 parts of beans flavored with aniseed, 1-2 parts of notopterygium, 1-2 parts of schizonepetaspike, 1-2 parts of alga, 1-1.5 parts of coltsfoot flowers, 1-1.5 parts of raspberries and an adequate amount of water. According to the kelp nutrition oat drink and the preparation method thereof, the flavor is rich, the taste is crispy, the preserved vegetables are chopped and put into the kelp soup, the beans flavored with the aniseed and the jelly are added into the kelp soup to be mixed and heated, boiling is conducted on the mixture for 10-15 min, the mixture is beat into a pulp, the technology is novel, and the kelp nutrition oat drink is nutritious and delicious.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of kelp nourishing oat beverage and preparation method thereof.
Background technology
Oat is a kind of low sugar, high nutrition, high energy food.Oat nature and flavor are sweet flat.The beneficial spleen of energy nourishes heart, arrest sweating.There is higher nutritive value.Can be used for body empty spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Oat is rich in dietary fiber, and can promote enterogastric peristalsis, be beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic.
Grain eats for flour milling, or makes feed, and nutritive value is very high.In 9 kinds of grain such as the daily edible wheat of Chinese, rice, corn, the highest with the economic worth of oat, it is all high that it is mainly manifested in nutrition, health care and feeding value.Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy.The dietary fiber that oat is rich in has the effect of cleaning enteron aisle rubbish.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of kelp nourishing oat beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of kelp nourishing oat beverage is made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, soybean oil 1-2, osmanthus honey 2-3, ginger juice 6-7, broom seedling powder 4-5, freeze-drying meat of ham 5-6, barbeque sauce 1-2, plum dish 3-4, jelly 2-3, sea tangle soup 10-12, beans flavored with aniseed 3-4, notopterygium root 1-2, ching-chieh 1-2, marine alga 1-2, tussilago 1-1.5, raspberry 1-1.5, water are appropriate;
A preparation method for kelp nourishing oat beverage, comprises the following steps: notopterygium root, ching-chieh, marine alga, tussilago, raspberry mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) freeze-drying meat of ham is put in ginger juice soak 20-30 minute after pull out, then with osmanthus honey, barbeque sauce and broom seedling powder Homogeneous phase mixing, then be put into burn heat soybean oil in stir-fry 8-10 minute, then dry grinds;
(3) chopping of plum dish be put in sea tangle soup and add beans flavored with aniseed and jelly Hybrid Heating boils 10-15 minute, then breaking into slurry;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Advantage of the present invention is: the present invention is by the first 140 degree of bakings of raw oatmeal, 160 degree of bakings again, prevent overbaking, make the color of baking bright orange, aromatic flavour, crisp taste, the chopping of plum dish is put in sea tangle soup and adds beans flavored with aniseed and jelly Hybrid Heating boils 10-15 minute, break into slurry again, new technology, nutrition is delicious, first for oatmeal clear water is soaked, put in mixed serum again and soak, the nutrition of mixed serum and taste are well immersed in oatmeal, mouthfeel is unique, the Chinese medicine added has supplementing the kidney to control the nocturnal contracting urine, nourish the liver to improve visual acuity, loose wind-heat, refresh oneself, effect of throat.
Detailed description of the invention
A kind of kelp nourishing oat beverage is made up of the raw material of following weight parts: raw oatmeal 200, sodium carboxymethylcellulose 0.4, xanthans 0.15, monoglyceride 0.2, sucrose ester 0.15, sucrose 5, lactic acid 3, soybean oil 1, osmanthus honey 2, ginger juice 6, broom seedling powder 4, freeze-drying meat of ham 5, barbeque sauce 1, plum dish 3, jelly 2, sea tangle soup 10, beans flavored with aniseed 3, notopterygium root 1, ching-chieh 1, marine alga 1, tussilago 1, raspberry 1, water are appropriate;
A preparation method for kelp nourishing oat beverage, comprises the following steps: notopterygium root, ching-chieh, marine alga, tussilago, raspberry mixing are added the water infusion 30 minutes of 15 times by (1), filter to obtain liquid;
(2) freeze-drying meat of ham is put in ginger juice to soak after 20 minutes and pulls out, then with osmanthus honey, barbeque sauce and broom seedling powder Homogeneous phase mixing, then be put into burn heat soybean oil in stir-fry 8 minutes, then dry grinds;
(3) chopping of plum dish be put in sea tangle soup and add beans flavored with aniseed and jelly Hybrid Heating boils 10 minutes, then breaking into slurry;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first toast 4 minutes at 140 DEG C of temperature, toast 4 minutes at 160 DEG C of temperature again, then oatmeal is put in clear water to soak after 3 hours and pulls out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, the water adding 15 times that equal oatmeal amount again in compound mixes to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3 hours, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Claims (2)
1. a kelp nourishing oat beverage, it is characterized in that being made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, soybean oil 1-2, osmanthus honey 2-3, ginger juice 6-7, broom seedling powder 4-5, freeze-drying meat of ham 5-6, barbeque sauce 1-2, plum dish 3-4, jelly 2-3, sea tangle soup 10-12, beans flavored with aniseed 3-4, notopterygium root 1-2, ching-chieh 1-2, marine alga 1-2, tussilago 1-1.5, raspberry 1-1.5, water are appropriate.
2. the preparation method of a kind of kelp nourishing oat beverage according to claim 1, it is characterized in that comprising the following steps: notopterygium root, ching-chieh, marine alga, tussilago, raspberry mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) freeze-drying meat of ham is put in ginger juice soak 20-30 minute after pull out, then with osmanthus honey, barbeque sauce and broom seedling powder Homogeneous phase mixing, then be put into burn heat soybean oil in stir-fry 8-10 minute, then dry grinds;
(3) chopping of plum dish be put in sea tangle soup and add beans flavored with aniseed and jelly Hybrid Heating boils 10-15 minute, then breaking into slurry;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318207.8A CN104982998A (en) | 2015-06-11 | 2015-06-11 | Kelp nutrition oat drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318207.8A CN104982998A (en) | 2015-06-11 | 2015-06-11 | Kelp nutrition oat drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982998A true CN104982998A (en) | 2015-10-21 |
Family
ID=54295011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510318207.8A Pending CN104982998A (en) | 2015-06-11 | 2015-06-11 | Kelp nutrition oat drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982998A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961739A (en) * | 2016-07-21 | 2016-09-28 | 安徽省新旭堂茶业有限公司 | Instant lotus leaf tea containing cheese for nourishing lung and yin and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106392A (en) * | 2011-01-26 | 2011-06-29 | 北京三元食品股份有限公司 | Health-preserving milk and preparation method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
-
2015
- 2015-06-11 CN CN201510318207.8A patent/CN104982998A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106392A (en) * | 2011-01-26 | 2011-06-29 | 北京三元食品股份有限公司 | Health-preserving milk and preparation method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961739A (en) * | 2016-07-21 | 2016-09-28 | 安徽省新旭堂茶业有限公司 | Instant lotus leaf tea containing cheese for nourishing lung and yin and preparation method thereof |
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Application publication date: 20151021 |