CN105285624A - Milk and tartary buckwheat beverage rich in aroma and preparation method thereof - Google Patents
Milk and tartary buckwheat beverage rich in aroma and preparation method thereof Download PDFInfo
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- CN105285624A CN105285624A CN201510652755.4A CN201510652755A CN105285624A CN 105285624 A CN105285624 A CN 105285624A CN 201510652755 A CN201510652755 A CN 201510652755A CN 105285624 A CN105285624 A CN 105285624A
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- beverage
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- tartary buckwheat
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- bitter buckwheat
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 235000013336 milk Nutrition 0.000 title claims abstract description 18
- 239000008267 milk Substances 0.000 title claims abstract description 18
- 210000004080 milk Anatomy 0.000 title claims abstract description 18
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 14
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 244000189799 Asimina triloba Species 0.000 claims abstract description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 7
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 7
- 241000229143 Hippophae Species 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000219051 Fagopyrum Species 0.000 claims description 19
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 19
- 125000003118 aryl group Chemical group 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 240000007575 Macadamia integrifolia Species 0.000 claims description 6
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims description 6
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 241000218231 Moraceae Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 241000208467 Macadamia Species 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 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
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a milk and tartary buckwheat beverage rich in aroma and a preparation method thereof. The beverage is made from the following raw materials: tartary buckwheat, milk powder, macadamia nuts, pawpaw, peach gum, semen euryales, chestnut kernels, fructus hippophae, flos lonicerae, honey, high fructose corn syrup, etc. Beneficial effects of the beverage: the combination of tartary buckwheat and milk and the addition of a variety of fruits and vegetables at the same time make the prepared beverage good in rehydration property, easy to brew, delicate and pleasant in fragrance, and smooth and delicious; at the same time, the beverage also has benefits in moistening intestines, tonifying spleen and nourishing stomach; and the beverage is suitable for the masses to eat.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of aromatic milk tartary buckwheat beverage and preparation method thereof.
Background technology
Bitter buckwheat is the natural medicine-food two-purpose crop of occurring in nature, and records according to Compendium of Material Medica: bitter buckwheat bitter, property is flat trembles with fear, the real stomach of energy, beneficial strength, continuous spirit, profit knowledge, have calm the nerves, the wide intestines of lively atmosphere blood, sending down abnormally ascending, long-pendingization of dispelling are stagnant, gut purge ease constipation, relieving cough and asthma, anti-inflammatory, antiallergy, etc. effect.Bitter buckwheat has uniqueness, comprehensive, abundant nutrition, be that the typical case of China's integration of drinking and medicinal herbs culture embodies, and medicinal characteristic is good, has the necessary multiple nutrients composition of human body.The material of bitter buckwheat also containing unique effects such as bitter buckwheat flavone, rutin, Quercetins, has softening blood vessel, improves microcirculation, clearing heat and detoxicating, promoting blood circulation and removing blood stasis, hypoglycemic, glucose in urine, blood fat, strengthen insulin peripheral action.Combined with multiple natural nutrition food materials by bitter buckwheat, the bitter buckwheat solid beverage be made has multiple advantage, and one is prevent dried beverage due to itself enzyme or microbial deterioration or corruption, in order to storage; Two is convenient storages and transport, and also have quality in addition and significantly alleviate, volume significantly diminishes, easy to carry; Raciness, instant capacity is good, applied range, drinks conveniently; Be easy to keep the plurality of advantages such as health.The present invention is not only convenient, healthy, delicious, has also played the food-therapy health-care efficacy of bitter buckwheat simultaneously, has accomplished the food deep processing to bitter buckwheat.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of aromatic milk tartary buckwheat beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of aromatic milk tartary buckwheat beverage, is made up of the raw material of following weight portion: bitter buckwheat 210-220, milk powder 82-84, Queensland nut 30-32, pawpaw 44-45, peach gum 12-13, Gorgon fruit 17-18, Chinese chestnut Seed 20-22, fructus hippophae 14-15, honeysuckle 6-7, honey 9-10, HFCS 12-13, water are appropriate.
The preparation method of the aromatic milk tartary buckwheat beverage according to claim l, comprises the steps:
(1) select fresh pure bitter buckwheat, peach gum, Gorgon fruit, soak 7-8 hour after cleaning, dry for subsequent use after elimination moisture;
(2) Queensland nut, pawpaw get pulp, Chinese chestnut Seed, mulberries, fructus hippophae, honeysuckle are cleaned, mix with step (1) Raw and other residual components, add appropriate water polishing pulping, little fiery boiling is also constantly stirred, and continues boiling 12-15 minute after boiling, cooled and filtered removes excessive moisture, then carry out baking process with the fragrance exciting the cereal such as bitter buckwheat, nut, baking temperature is 185-190 DEG C, and the time is 15-18 minute;
(3) add suitable quantity of water to stir standing slaking 5-6 hour, temperature is 35-38 DEG C, and add drying aid and carry out spray drying treatment, drying aid is 3% maltodextrin, 1% soyabean protein powder;
(4) add 0.1-0.2% modifying agent to be uniformly mixed, modifying agent composition is xanthans, sodium alginate, and ratio is 1:1, sends in micronizer and carries out ultramicro grinding, and high-temperature short-time sterilization process after 200 mesh sieves, packs excessively.
Advantage of the present invention is: bitter buckwheat combines with milk by aromatic milk tartary buckwheat beverage of the present invention, adds multiple fruits and vegetables simultaneously, and the beverage rehydration of making is good, conveniently brew, and delicate fragrance is pleasant, smooth good to eat, also have lubrication enteron aisle, the benefit of strengthening spleen and nourishing stomach, suitable general population eats simultaneously.
Detailed description of the invention
A kind of aromatic milk tartary buckwheat beverage, is made up of the raw material of following weight portion: bitter buckwheat 210, milk powder 82, Queensland nut 30, pawpaw 44, peach gum 12, Gorgon fruit 17, Chinese chestnut Seed 20, fructus hippophae 14, honeysuckle 6, honey 9, HFCS 12, water are appropriate.
The preparation method of the aromatic milk tartary buckwheat beverage according to claim l, comprises the steps:
(1) select fresh pure bitter buckwheat, peach gum, Gorgon fruit, soak 7 hours after cleaning, dry for subsequent use after elimination moisture;
(2) Queensland nut, pawpaw get pulp, Chinese chestnut Seed, mulberries, fructus hippophae, honeysuckle are cleaned, mix with step (1) Raw and other residual components, add appropriate water polishing pulping, little fiery boiling is also constantly stirred, and continues boiling 12 minutes after boiling, cooled and filtered removes excessive moisture, then carry out baking process with the fragrance exciting the cereal such as bitter buckwheat, nut, baking temperature is 185 DEG C, and the time is 15 minutes;
(3) add suitable quantity of water to stir standing slaking 5 hours, temperature is 35 DEG C, and add drying aid and carry out spray drying treatment, drying aid is 3% maltodextrin, 1% soyabean protein powder;
(4) add 0.1% modifying agent to be uniformly mixed, modifying agent composition is xanthans, sodium alginate, and ratio is 1:1, sends in micronizer and carries out ultramicro grinding, and high-temperature short-time sterilization process after 200 mesh sieves, packs excessively.
Claims (2)
1. an aromatic milk tartary buckwheat beverage, it is characterized in that, be made up of the raw material of following weight portion: bitter buckwheat 210-220, milk powder 82-84, Queensland nut 30-32, pawpaw 44-45, peach gum 12-13, Gorgon fruit 17-18, Chinese chestnut Seed 20-22, fructus hippophae 14-15, honeysuckle 6-7, honey 9-10, HFCS 12-13, water are appropriate.
2. the preparation method of the aromatic milk tartary buckwheat beverage according to claim l, is characterized in that comprising the steps:
(1) select fresh pure bitter buckwheat, peach gum, Gorgon fruit, soak 7-8 hour after cleaning, dry for subsequent use after elimination moisture;
(2) Queensland nut, pawpaw get pulp, Chinese chestnut Seed, mulberries, fructus hippophae, honeysuckle are cleaned, mix with step (1) Raw and other residual components, add appropriate water polishing pulping, little fiery boiling is also constantly stirred, and continues boiling 12-15 minute after boiling, cooled and filtered removes excessive moisture, then carry out baking process with the fragrance exciting the cereal such as bitter buckwheat, nut, baking temperature is 185-190 DEG C, and the time is 15-18 minute;
(3) add suitable quantity of water to stir standing slaking 5-6 hour, temperature is 35-38 DEG C, and add drying aid and carry out spray drying treatment, drying aid is 3% maltodextrin, 1% soyabean protein powder;
(4) add 0.1-0.2% modifying agent to be uniformly mixed, modifying agent composition is xanthans, sodium alginate, and ratio is 1:1, sends in micronizer and carries out ultramicro grinding, and high-temperature short-time sterilization process after 200 mesh sieves, packs excessively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652755.4A CN105285624A (en) | 2015-10-10 | 2015-10-10 | Milk and tartary buckwheat beverage rich in aroma and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652755.4A CN105285624A (en) | 2015-10-10 | 2015-10-10 | Milk and tartary buckwheat beverage rich in aroma and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285624A true CN105285624A (en) | 2016-02-03 |
Family
ID=55184136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510652755.4A Withdrawn CN105285624A (en) | 2015-10-10 | 2015-10-10 | Milk and tartary buckwheat beverage rich in aroma and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285624A (en) |
-
2015
- 2015-10-10 CN CN201510652755.4A patent/CN105285624A/en not_active Withdrawn
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| C06 | Publication | ||
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Application publication date: 20160203 |