CN105231121A - Method for improving dissolvability and digestibility of coarse grain beverage - Google Patents
Method for improving dissolvability and digestibility of coarse grain beverage Download PDFInfo
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- CN105231121A CN105231121A CN201510720603.3A CN201510720603A CN105231121A CN 105231121 A CN105231121 A CN 105231121A CN 201510720603 A CN201510720603 A CN 201510720603A CN 105231121 A CN105231121 A CN 105231121A
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- coarse grain
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- grain beverage
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- 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
Abstract
The invention discloses a method for improving the dissolvability and digestibility of a coarse grain beverage, and belongs to the technical field of beverage processing. The method comprises the following steps of (1) preparing coarse grain flour or pulp, namely preparing the coarse grain pulp from coarse grain flour which serves as a raw material by adopting a wet method or a semi-dry method by means of a grinding process, or grinding flour by a dry method, and adding a certain amount of water to form the coarse grain flour or pulp; (2) adding an enzyme preparation, namely controlling the coarse grain flour or pulp to a temperature of 30-50 DEG C and moisture of over 15 percent, adding a food-grade enzyme preparation into the coarse grain flour or pulp, slowly stirring the coarse grain flour or pulp for 10-40 minutes to obtain an enzyme preparation added coarse grain flour or pulp; and (3) deactivating enzyme, namely controlling the temperature of the enzyme preparation added coarse grain flour or pulp to be 80-100 DEG C, and carrying out action for 2-10 minutes. The method has the advantages that a small amount of enzyme preparation is added, a little cost is increased, and extra large-sized equipment does not need to be added. The method can be combined into a coarse grain beverage pulp cooking process or ingredient mixing, and can meet the requirement of current industrial coarse grain beverage production. The method provides a brand new technology for coarse grain deep processing, and has a wide industrial application prospect.
Description
Technical field
The invention belongs to technical field of beverage processing, particularly a kind of method improving coarse grain beverage brew and digestibility.
Background technology
Coarse cereals typically refer to the grain bean crop beyond the large crop of paddy rice, wheat, corn, soybean and potato class five.Mainly contain: Chinese sorghum, millet, buckwheat (beet, bitter buckwheat), oat (naked oats), barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus, Kidney bean (kidney bean), mung bean, red bean (red bean, red bean), broad bean, pea, cowpea, lens (Lens culinaris), black soya bean etc.Protein, dietary fiber, flavonoids, unrighted acid, multivitamin and mineral element etc. are rich in coarse cereals, not only nutritious, also have good health care, have good effect to prevent disease.These features of assorted (slightly) grain beverage, meet Modern drinks market development trend and trend, so beverage is just marched toward " coarse cereals epoch ".
At present, coarse grain beverage processing mainly contains three kinds of methods, wet method, semidry method and dry method.Wet method is by removal of impurities, cleaning, immersion, defibrination, slagging-off, mashing off, homogeneous, de-raw meat, concentrated.The explained hereafter such as spraying dry.Dry production be by curing, quality-adjusting device slaking, then through processes such as ultramicro grinding.Semidry method and wet processing similar, just do not need to coarse cereals soak, peeling also do not add water.
The brew improving coarse cereal powder adds the good material of the dissolubility such as sucrose, maltodextrin usually, addition 10%-20%, even higher, for blood sugar high, diabetic should not use, also affect the adding proportion of coarse cereals, also can there is large change in mouthfeel simultaneously.And sugar-free coarse cereal powder is mainly through spraying lecithin, coarse cereal powder does not really dissolve, but suspended state.The expense of physical modification coarse grain beverage is low, have no side effect, action time is short, to advantages such as product nutritive effect are little, but improves brew limited efficiency.Chemical modification is to the dissolubility of coarse cereals and brew successful, but modified security is not yet clear and definite, and institute also rests on fundamental research in this approach.Add dissolubility, brew that protease can improve coarse cereal powder, but still easily produce bitter taste, affect the mouthfeel of coarse grain beverage.The another one feature of coarse grain beverage is that fiber content is high containing a lot of ANFs, and mouthfeel is poor, easy indigestion.So, add the composition of a lot of non-coarse cereals in current coarse grain beverage, have impact on the adding proportion of coarse cereals, the feature of coarse cereals nutrition equilibrium can not be embodied completely.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind of method improving coarse grain beverage brew and digestibility, on the current wet method, semidry method and the dry production coarse cereal powder that generally adopt or coarse grain beverage Process ba-sis, brew and the digestibility of coarse cereals drink is fundamentally improved by the method for adding food-grade complex enzyme, meanwhile, the shortcoming of coarse grain beverage mouthfeel difference is also improved.
For achieving the above object, the present invention adopts following technical scheme:
Improve a method for coarse grain beverage brew and digestibility, comprise the steps:
(1) coarse cereal powder or slurries are prepared
Take coarse cereal powder as raw material, wet method or semidry method obtain coarse cereals slurries through refining process, or after dry method abrasive dust, add certain moisture and form coarse cereal powder or slurries;
(2) enzyme preparation is added
The temperature of coarse cereal powder or slurries is controlled to 30 DEG C-50 DEG C, moisture more than 15%, add food-grade enzyme preparation, slowly stir 10-40 minute, obtain the coarse cereal powder or the slurries that add enzyme preparation;
(3) go out enzyme
Control at 80 DEG C-100 DEG C by the coarse cereal powder or slurry temperature that add enzyme preparation, effect 2-10 minute, obtains finished product.
Described coarse grain beverage refers to the beverage of two or more coarse cereal powder raw material composition, and described coarse cereal powder component accounts for more than 30% of coarse grain beverage dry biomass.
In step (1), described coarse cereal powder is selected from one or several the mixing in the powder of Chinese sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus and Kidney bean, mung bean, red bean, broad bean, pea, cowpea, lens, black soya bean.Coarse grain beverage comprises coarse cereals liquid beverage and coarse cereal solid beverage.Coarse cereals refer to the grain bean crop except the large crop of paddy rice, wheat, corn, soybean and potato class five.Mainly contain: Chinese sorghum, millet, buckwheat (sweet buckwheat, bitter buckwheat), oat (naked oats), barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus and Kidney bean (kidney bean), mung bean, red bean (red bean, red bean), broad bean, pea, cowpea, lens (Lens culinaris), black soya bean etc.
Described coarse grain beverage is also containing fruits and vegetables class, nut fruits or animal protein component.
In step (2), described food-grade enzyme preparation is selected from one or more in AMS, cellulase, zytase.
Described AMS is middle temperature amylase or alpha-amylase, and every kilogram of coarse grain beverage dry adds AMS 0.5g-3g.
The quality of adding cellulase and/or zytase in every kilogram of coarse grain beverage dry is 1g-5g.
Different coarse grain beverage coarse cereals ratio is different, and processing technology is different, and the enzyme preparation kind of interpolation and quantity are also different.Coarse grain beverage may containing other components such as fruits and vegetables class, nut fruits, animal proteins.The food-grade enzyme preparation added in coarse cereal powder or slurries is necessarily containing AMS, also have cellulase, zytase one or more, adding the mode of enzyme can be up time, and go out after namely adding an enzyme effect certain hour ferment treatment, add another enzyme again, also can add simultaneously.
Beneficial effect: compared with prior art, a kind of method improving coarse grain beverage brew and digestibility of the present invention, solve the problem of dry method, semidry method, wet production coarse grain beverage brew and digestibility difference, this is because that reduce the molecular weight of large biological molecule, dissolubility improves, thus brew is improved, rate of dispersion improves 50%, and wetting time shortens, and reduces molecular weight simultaneously, eliminate ANFs, solve the problem of brew and digestibility difference in coarse grain beverage industry; Meanwhile, the enzyme preparation amount that the present invention adds is very little, and the cost of increase is few, does not also need to add extra main equipment, can be attached in coarse grain beverage mashing off technique or batching mixing, be applicable to the demand of current suitability for industrialized production coarse grain beverage; In addition, adding complex enzyme formulation limited hydrolysis cellulose, xylan etc. can also improve the mouthfeel of coarse grain beverage, and the method is that the deep processing of coarse cereals provides brand-new technology, has wide prospects for commercial application.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described further.
Example 1
Take coarse cereals as raw material, wet production brew and the good red bean seed of Job's tears of digestibility reconstitute powder.
The method step is as follows:
(1) coarse cereals slurries are prepared: after the cleaning of mass fraction red bean 50%, the seed of Job's tears 33%, to soak 12 hours at 3 times of quality demineralized waters 20 DEG C, drain away the water, adopt 7 times of red beans, the demineralized water defibrination of seed of Job's tears quality, slagging-off;
(2) add enzyme preparation: the coarse cereals slurries of step (1) gained are elevated to 40 DEG C, in slurries, every gram of dry matter adds food grade α―amlase 2 grams of enzymes, cellulase 1 gram, zytase 2 grams, slowly stirs 30 minutes;
(3) go out enzyme: control at 100 DEG C by gained coarse cereals slurry temperature in step (2), act on 8 minutes,
Reduce the temperature to 70 DEG C, add rock sugar 14%, soybean lecithin 2%, red colouring agent for food, also used as a Chinese medicine 1%, homogeneous, concentrated, spraying dry and packaging, the coarse grain beverage powder produced by this method has good stability and brew, not easily produce the swollen sensation of tripe, there is fragrance specific to strong, the charming seed of Job's tears and red bean.
Example 2
With mung bean, oat and sprouted unpolished rice for primary raw material, Semi-dry process mung bean oat brown rice beverage.
This coarse grain beverage production basic step is as follows:
(1) coarse cereals slurries are prepared: after mass fraction mung bean 32%, sprouted unpolished rice 25%, oat 17% clean, decortication, adopts the demineralized water defibrination of 12 times of mung bean oat sprouted unpolished rice quality, slagging-off;
(2) add enzyme preparation: the coarse cereals slurries of step (1) gained are heated to 37 DEG C, in slurries, every gram of dry matter adds food grade α―amlase 3 grams of enzymes, cellulase 3 grams, slowly stirs 25 minutes;
(3) go out enzyme: control at 100 DEG C by gained coarse cereals slurry temperature in step (2), be incubated 10 minutes,
When being cooled to 70 DEG C, add the FOS of mass fraction 14%, soybean lecithin 2%, dehydration broccoli powder 10%, the techniques such as stirring, homogeneous, sterile filling and packaging, the mung bean oat brown rice beverage produced by this method is refrigerant good to eat, without obvious caking when reconstituting, good in color, smell and taste, be applicable to very much torridity summer and drink.
Example 3
With pea, buckwheat, purple potato for primary raw material, the purple potato coarse cereals of dry production pea buckwheat reconstitute powder.
The production basic step that these coarse cereals reconstitute powder is as follows:
(1) prepare coarse cereals slurries: mass fraction pea 30%, buckwheat 28%, purple potato 17%, sorting removal of impurities rear peeling, cures 10 minutes by 120 DEG C, pea microwave, and then buckwheat and purple sweet potato powder and pea are stirred, be broken into 50-60 order, add water moisture 17%;
(2) add enzyme preparation: the coarse cereals of step (1) gained are heated to 42 DEG C, in slurries, every gram of dry matter adds food grade α―amlase 2 grams of enzymes, zytase 4 grams, cellulase 2 grams, slowly stirs 20 minutes;
(3) go out enzyme: by expanded to twin-screw Bulking Machine for gained coarse cereals in step (2), district's temperature 90 DEG C, two district's temperature 135 DEG C, screw speed 200 revs/min, dry, ultramicro grinding is crushed to 200 orders, adds soybean lecithin mass fraction 2%, sucrose 15%, konjaku flour 8%, packaging; This step make use of twin-screw bulking equipment, both slaking coarse cereals, and gone out again enzyme, adopt the coarse cereal powder brew of this law dry production and digestibility completely can with the comparing favourably of wet production, smooth in taste, fine and smooth, good stability, free from beany flavor.
Claims (7)
1. improve a method for coarse grain beverage brew and digestibility, it is characterized in that: comprise the steps:
(1) coarse cereal powder or slurries are prepared
Take coarse cereal powder as raw material, wet method or semidry method obtain coarse cereals slurries through refining process, or after dry method abrasive dust, add certain moisture and form coarse cereal powder or slurries;
(2) enzyme preparation is added
The temperature of coarse cereal powder or slurries is controlled to 30 DEG C-50 DEG C, moisture more than 15%, add food-grade enzyme preparation, slowly stir 10-40 minute, obtain the coarse cereal powder or the slurries that add enzyme preparation;
(3) go out enzyme
Control at 80 DEG C-100 DEG C by the coarse cereal powder or slurry temperature that add enzyme preparation, effect 2-10 minute, obtains finished product.
2. a kind of method improving coarse grain beverage brew and digestibility according to claim 1, it is characterized in that: described coarse grain beverage refers to the beverage of two or more coarse cereal powder raw material composition, and described coarse cereal powder component accounts for more than 30% of coarse grain beverage dry biomass.
3. a kind of method improving coarse grain beverage brew and digestibility according to claim 1, it is characterized in that: in step (1), described coarse cereal powder is selected from one or several the mixing in the powder of Chinese sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus and Kidney bean, mung bean, red bean, broad bean, pea, cowpea, lens, black soya bean.
4. a kind of method improving coarse grain beverage brew and digestibility according to claim 2, is characterized in that: described coarse grain beverage is also containing fruits and vegetables class, nut fruits or animal protein component.
5. a kind of method improving coarse grain beverage brew and digestibility according to claim 1, is characterized in that: in step (2), described food-grade enzyme preparation is selected from one or more in AMS, cellulase, zytase.
6. a kind of method improving coarse grain beverage brew and digestibility according to claim 5, is characterized in that: described AMS is middle temperature amylase or alpha-amylase, and every kilogram of coarse grain beverage dry adds AMS 0.5g-3g.
7. a kind of method improving coarse grain beverage brew and digestibility according to claim 5, is characterized in that: the quality of adding cellulase and/or zytase in every kilogram of coarse grain beverage dry is 1g-5g.
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Cited By (9)
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| CN105475796A (en) * | 2016-01-18 | 2016-04-13 | 江南大学 | Preparation method for instant powder drink powder |
| CN105831753A (en) * | 2016-04-20 | 2016-08-10 | 湖南康瑞琦生物科技有限公司 | Special medical-usage formula food for tumor patients to eat and preparation method thereof |
| CN106343314A (en) * | 2016-08-18 | 2017-01-25 | 许浩文 | Instant wheat seedling powder |
| CN107683986A (en) * | 2017-09-14 | 2018-02-13 | 郑州粗粮坊生态农业股份有限公司 | A kind of oat myotonin compound cereal beverage and preparation method thereof |
| CN108552464A (en) * | 2018-03-24 | 2018-09-21 | 厦门市诚安毅科技有限公司 | A kind of compound cereal reconstitutes the formula and preparation method of rice flour |
| CN109043517A (en) * | 2018-08-06 | 2018-12-21 | 湖南省农产品加工研究所 | A kind of purple composite instant powder and preparation method thereof |
| CN109699864A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage |
| CN110651938A (en) * | 2019-11-05 | 2020-01-07 | 北京工商大学 | Highland barley beverage and preparation method thereof |
| CN113749201A (en) * | 2021-07-23 | 2021-12-07 | 科为博(江苏)生物科技研究院有限公司 | Enzyme preparation coarse cereal beverage beneficial to improving gastrointestinal digestion function |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105475796A (en) * | 2016-01-18 | 2016-04-13 | 江南大学 | Preparation method for instant powder drink powder |
| CN105475796B (en) * | 2016-01-18 | 2018-08-24 | 江南大学 | A kind of preparation method of instant drink powder |
| CN105831753A (en) * | 2016-04-20 | 2016-08-10 | 湖南康瑞琦生物科技有限公司 | Special medical-usage formula food for tumor patients to eat and preparation method thereof |
| CN106343314A (en) * | 2016-08-18 | 2017-01-25 | 许浩文 | Instant wheat seedling powder |
| CN107683986A (en) * | 2017-09-14 | 2018-02-13 | 郑州粗粮坊生态农业股份有限公司 | A kind of oat myotonin compound cereal beverage and preparation method thereof |
| CN108552464A (en) * | 2018-03-24 | 2018-09-21 | 厦门市诚安毅科技有限公司 | A kind of compound cereal reconstitutes the formula and preparation method of rice flour |
| CN109043517A (en) * | 2018-08-06 | 2018-12-21 | 湖南省农产品加工研究所 | A kind of purple composite instant powder and preparation method thereof |
| CN109699864A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage |
| CN110651938A (en) * | 2019-11-05 | 2020-01-07 | 北京工商大学 | Highland barley beverage and preparation method thereof |
| CN110651938B (en) * | 2019-11-05 | 2023-10-10 | 北京工商大学 | Highland barley beverage and preparation method thereof |
| CN113749201A (en) * | 2021-07-23 | 2021-12-07 | 科为博(江苏)生物科技研究院有限公司 | Enzyme preparation coarse cereal beverage beneficial to improving gastrointestinal digestion function |
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