CN105454934A - Low-sugar cereal drink containing highland barley and preparation method of cereal drink - Google Patents
Low-sugar cereal drink containing highland barley and preparation method of cereal drink Download PDFInfo
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- CN105454934A CN105454934A CN201510853703.3A CN201510853703A CN105454934A CN 105454934 A CN105454934 A CN 105454934A CN 201510853703 A CN201510853703 A CN 201510853703A CN 105454934 A CN105454934 A CN 105454934A
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- highland barley
- cereal drink
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 25
- 235000013339 cereals Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 title claims abstract 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 241000219357 Cactaceae Species 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 7
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004371 Panax ginseng Species 0.000 claims description 7
- 235000002789 Panax ginseng Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 3
- 244000061176 Nicotiana tabacum Species 0.000 claims description 3
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000208340 Araliaceae Species 0.000 abstract 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 2
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 1
- 244000134540 Polymnia sonchifolia Species 0.000 abstract 1
- 235000003406 Polymnia sonchifolia Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 18
- 230000000694 effects Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 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
- 229920002472 Starch Polymers 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 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
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)
Abstract
The invention discloses a low-sugar cereal drink containing highland barley and a preparation method of the cereal drink. The cereal drink comprises raw materials such as the highland barley, ginseng fruits, cactuses, purslane, passion fruits, pinenut kernels, elm fruits, banana powder, kelp, yacon and the like. The low-sugar cereal drink has the benefits as follows: the highland barley has the efficacy of invigorating the stomach, tonifying the spleen and qi, strengthening tendons and the like and is combined with the ginseng fruits, the cactus and other food materials for preparation of the drink, and the prepared drink tastes delicious, has rich nutrition, contains little sugar and is beneficial to health.
Description
Invention field
The present invention relates to food processing field, relate to a kind of low sugar highland barley cereal drink and preparation method thereof or rather.
Background technology
Highland barley is a kind of cereal crop of grass family Hordeum, mainly originates from the ground such as Tibet, China, Qinghai, Sichuan, Yunnan, is the main food of Tibetan people, also has medicinal and nutritive value widely simultaneously.At severe cold region, the Qinghai-Tibet Platean that climatic environment is comparatively severe, is no lack of centenarian, this with often eat highland barley, be undivided with the medical health care function effect that highland barley is outstanding.Highland barley has abundant nutritive value and outstanding medicines and health protection effect, records: highland barley according to supplement to the Herbal, during lower gas is wide, strengthens lean power, dehumidifying sweating, antidiarrheal.The nutritive and health protection components such as the protein be wherein rich in, fat, starch, vitamin B complex, beta glucan, dietary fiber, trace element, there is tonifying spleen nourishing the stomach, beneficial gas antidiarrheal, calm the nerves, the effect such as sharp the five internal organs, applicable deficiency of spleen-QI and stomach-QI, lassitude, diarrhoea loose stool person eat, without abstained from.Take highland barley as primary raw material, add the healthy food materials of multiple natural beneficial simultaneously, the cereal beverage made not only paddy aromatic strongly fragrant, delicious good to eat, local flavor is pure, and nutritious equilibrium, character are gentle, and suitable general population drinks.
Summary of the invention
The object of the invention is to be to provide a kind of low sugar highland barley cereal to drink and preparation method thereof, enrich the selection of people to health drink.
For addressing this problem, the technical solution used in the present invention is: low sugar highland barley cereal drink is made up of the raw material of following weight portion: highland barley 320-330, panax ginseng fruit 54-55, cactus 30-32, purslane 17-18, passion fruit 13-14, SEMEN PINI KORAIENSIS 22-23, elm money 7-8, banaina 15-16, sea-tangle 12-13, Smallantus sonchifolium 20-21, water are appropriate.
Low sugar highland barley cereal drink preparation process of the present invention is carried out according to the following steps:
(1) sea-tangle bubble is sent out and is cleaned, and panax ginseng fruit, cactus, passion fruit, Smallantus sonchifolium get pulp, together clean with highland barley, purslane, SEMEN PINI KORAIENSIS, elm money, adds appropriate water polishing pulping, mixes, filter to obtain pretreated feedstock with other residual components;
(2) pretreated feedstock is carried out three-phase-drying for tobacco process, first stage baking temperature is 85-90 DEG C, and baking time is 20-25 minute; Second stage baking temperature is 150-160 DEG C, and baking time is 12-15 minute; Phase III baking temperature is 200-210 DEG C, and baking time is 3-4 minute, can obtain strong paddy fragrant;
(3) regulate acid-base value to pH6.7-7.0, adjust the temperature to 45-50 DEG C, add AMS, pectase, process 60-80 minute, after completing, adjustment acid-base value is to pH4.5-4.8, adjusts the temperature to 60-65 DEG C, continues to add vegetalitas lactic acid bacteria, addition is 0.06-0.08g/mL, fermentation process 5-6 hour;
(4) mixed with the water of 800-1000 times amount by the raw material after fermentation, add stabilizing agent, stabilizing agent is HFCS and xanthans, and ratio is 25:1, and addition is 0.3%, homogeneous process under 40-45 DEG C of condition, and homogenization pressure is 25MPa-30MPa;
(5) sub-bottle packaging after pasteurize process, stored refrigerated.
Beneficial effect of the present invention: the highland barley in the present invention has stomach invigorating tonifying spleen, the effects such as the strong muscle of beneficial gas, combine with the food materials such as panax ginseng fruit, cactus and make beverage, not only delicious taste, nutritious, and sugar content is low, advantageously in health.
Detailed description of the invention
Low sugar highland barley cereal is drunk, and is made up of the raw material of following weight portion (kilogram):
Highland barley 320, panax ginseng fruit 55, cactus 30, purslane 18, passion fruit 14, SEMEN PINI KORAIENSIS 22, elm money 8, banaina 15, sea-tangle 12, Smallantus sonchifolium 20, water are appropriate.
Preparation method, comprises the steps:
(1) sea-tangle bubble is sent out and is cleaned, and panax ginseng fruit, cactus, passion fruit, Smallantus sonchifolium get pulp, together clean with highland barley, purslane, SEMEN PINI KORAIENSIS, elm money, adds appropriate water polishing pulping, mixes, filter to obtain pretreated feedstock with other residual components;
(2) pretreated feedstock is carried out three-phase-drying for tobacco process, first stage baking temperature is 90 DEG C, and baking time is 25 minutes; Second stage baking temperature is 150 DEG C, and baking time is 15 minutes; Phase III baking temperature is 200 DEG C, and baking time is 4 minutes, can obtain strong paddy fragrant;
(3) regulate acid-base value to pH7.0, adjust the temperature to 50 DEG C, add AMS, pectase, process 80 minutes, after completing, adjustment acid-base value is to pH4.8, adjusts the temperature to 65 DEG C, continue to add vegetalitas lactic acid bacteria, addition is 0.08g/mL, fermentation process 6 hours;
(4) mixed with the water of 1000 times amount by the raw material after fermentation, add stabilizing agent, stabilizing agent is HFCS and xanthans, and ratio is 25:1, and addition is 0.3%, homogeneous process under 45 DEG C of conditions, and homogenization pressure is 30MPa;
(5) sub-bottle packaging after pasteurize process, stored refrigerated.
Claims (2)
1. a low sugar highland barley cereal drink, it is characterized in that, be made up of the raw material of following weight portion: highland barley 320-330, panax ginseng fruit 54-55, cactus 30-32, purslane 17-18, passion fruit 13-14, SEMEN PINI KORAIENSIS 22-23, elm money 7-8, banaina 15-16, sea-tangle 12-13, Smallantus sonchifolium 20-21, water are appropriate.
2. the preparation method of the low sugar highland barley cereal drink according to claim l, is characterized in that comprising the steps:
(1) sea-tangle bubble is sent out and is cleaned, and panax ginseng fruit, cactus, passion fruit, Smallantus sonchifolium get pulp, together clean with highland barley, purslane, SEMEN PINI KORAIENSIS, elm money, adds appropriate water polishing pulping, mixes, filter to obtain pretreated feedstock with other residual components;
(2) pretreated feedstock is carried out three-phase-drying for tobacco process, first stage baking temperature is 85-90 DEG C, and baking time is 20-25 minute; Second stage baking temperature is 150-160 DEG C, and baking time is 12-15 minute; Phase III baking temperature is 200-210 DEG C, and baking time is 3-4 minute, can obtain strong paddy fragrant;
(3) regulate acid-base value to pH6.7-7.0, adjust the temperature to 45-50 DEG C, add AMS, pectase, process 60-80 minute, after completing, adjustment acid-base value is to pH4.5-4.8, adjusts the temperature to 60-65 DEG C, continues to add vegetalitas lactic acid bacteria, addition is 0.06-0.08g/mL, fermentation process 5-6 hour;
(4) mixed with the water of 800-1000 times amount by the raw material after fermentation, add stabilizing agent, stabilizing agent is HFCS and xanthans, and ratio is 25:1, and addition is 0.3%, homogeneous process under 40-45 DEG C of condition, and homogenization pressure is 25MPa-30MPa;
(5) sub-bottle packaging after pasteurize process, stored refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510853703.3A CN105454934A (en) | 2015-11-30 | 2015-11-30 | Low-sugar cereal drink containing highland barley and preparation method of cereal drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510853703.3A CN105454934A (en) | 2015-11-30 | 2015-11-30 | Low-sugar cereal drink containing highland barley and preparation method of cereal drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105454934A true CN105454934A (en) | 2016-04-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510853703.3A Pending CN105454934A (en) | 2015-11-30 | 2015-11-30 | Low-sugar cereal drink containing highland barley and preparation method of cereal drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105454934A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028289A (en) * | 2010-10-27 | 2011-04-27 | 江南大学 | Process for preparing highland barley-wheat germ composite fermented beverage |
| CN105011271A (en) * | 2015-06-17 | 2015-11-04 | 蚌埠市福淋乳业有限公司 | Composite chaenomeles speciosa pea fruit vegetable juice and preparation method thereof |
-
2015
- 2015-11-30 CN CN201510853703.3A patent/CN105454934A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028289A (en) * | 2010-10-27 | 2011-04-27 | 江南大学 | Process for preparing highland barley-wheat germ composite fermented beverage |
| CN105011271A (en) * | 2015-06-17 | 2015-11-04 | 蚌埠市福淋乳业有限公司 | Composite chaenomeles speciosa pea fruit vegetable juice and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160406 |