CN105661231A - Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage - Google Patents
Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage Download PDFInfo
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- CN105661231A CN105661231A CN201610040388.7A CN201610040388A CN105661231A CN 105661231 A CN105661231 A CN 105661231A CN 201610040388 A CN201610040388 A CN 201610040388A CN 105661231 A CN105661231 A CN 105661231A
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- quinoa
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 61
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 235000013339 cereals Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000013336 milk Nutrition 0.000 title abstract description 14
- 239000008267 milk Substances 0.000 title abstract description 14
- 210000004080 milk Anatomy 0.000 title abstract description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 235000020162 malted milk drink Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 239000000787 lecithin Substances 0.000 claims description 7
- 235000010445 lecithin Nutrition 0.000 claims description 7
- 229940067606 lecithin Drugs 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 235000010493 xanthan gum Nutrition 0.000 claims description 7
- 229940082509 xanthan gum Drugs 0.000 claims description 7
- 230000035784 germination Effects 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 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 claims description 5
- 229930003944 flavone Natural products 0.000 claims description 5
- 150000002212 flavone derivatives Chemical class 0.000 claims description 5
- 235000011949 flavones Nutrition 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 235000015424 sodium Nutrition 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 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 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000000975 bioactive effect Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- 239000008213 purified water Substances 0.000 abstract 2
- 235000021120 animal protein Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000005119 centrifugation Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000005303 weighing Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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 provides milk and cereal beverage with quinoa malt and a method for producing the milk and cereal beverage.The milk and cereal beverage comprises, by weight, 70-80% of quinoa malt primary pulp, 6-8% of xylitol, 0.4-0.6% of compound emulsifying stabilizers and the balance purified water.The method includes germinating quinoa to obtain the fresh quinoa malt, cleaning and grinding the fresh quinoa malt to obtain thick liquid, and homogenizing and centrifugally separating the thick liquid to obtain the quinoa malt primary pulp; mixing the quinoa malt primary pulp, the xylitol, the compound emulsifying stabilizers and the purified water with one another to obtain the milk and cereal beverage by means of preparation.The milk and cereal beverage and the method have the advantages that the content of proteins in the detected milk and cereal beverage is higher than or equal to 1.5%, and the content of total flavonoid in the detected milk and cereal beverage is higher than or equal to 15 mg/100 mL; the milk and cereal beverage is white, has unique flavor, contains bioactive substances such as the total flavonoid and is free of animal proteins or cholesterol, and accordingly natural, healthcare, compound and low-sugar consumption requirements pursued by people can be completely met.
Description
Technical field
The present invention relates to beverage, particularly to cereal beverage, specifically a kind of Herba chenopodii malted milk cereal beverage and production method thereof.
Background technology
Along with improving constantly of modern social development and people's living standard, beverage consumption constantly increases, and a kind of integrate cereal beverage natural, healthy, nutrition and will more be welcome by consumers in general.
Quinoa is worth due to its full nutrition with uniqueness, FAO (Food and Agriculture Organization of the United Nation) thinks that Quinoa is the food that unique a kind of solitary plant can meet human body basic nutrition demand, current people are not deep to Quinoa understanding, research for it is concentrated mainly on nutritional labeling and the characteristic research of seed, and the Quinoa bud milk beverage prepared for primary raw material with Quinoa have not been reported.
Summary of the invention
Present invention aim at providing that a kind of mouthfeel is good, nutrition and the prominent Herba chenopodii malted milk cereal beverage of health care and production method thereof.
A kind of Herba chenopodii malted milk cereal beverage provided by the invention, component is counted by weight: the pure water of Quinoa bud oleo stock 70-80%, xylitol 6-8%, mixed emulsifying stabilizer 0.4-0.6% and surplus; Described Quinoa bud oleo stock be the Quinoa fresh bud and pure water after sprouting is mixed by weight 1:3-5, defibrination, filtration prepare, described complex stabilizer is to be mixed by sucrose fatty acid ester, lecithin, pectin, sodium carboxymethyl cellulose and xanthan gum 3-4:1:1-2:1-2:2-3 by weight.
The weight ratio of described sucrose fatty acid ester, lecithin, pectin, Sodium Tvlose and xanthan gum is preferably 3-3.5: 1: 1-2:1-2:2.5-3.
The concrete production method of the present invention, comprises the steps:
1) fresh Quinoa bud is prepared: first Quinoa is selected, the Quinoa that screening full seed, Maturity are good, nothing is gone mouldy, 30-40s sterilization is soaked with the liquor natrii hypochloritis of 1-1.5%, soaking 3-4h with deionized water after repeatedly rinsing well with clear water, sample is laid in germination dish after draining away the water again, and is placed in the incubator of 21-23 DEG C and germinates, in germination process, every 7-8h sprays a water, to keep humidity, germinate 3-5d continuously, prepares fresh Quinoa bud;
2) Quinoa bud oleo stock is prepared: the fresh Quinoa bud that selected sprouting is good, after elimination shell, clean process, fresh Quinoa bud is mixed by weight 1:3-5 with pure water, after defibrination, homogeneous micronization, cross 80-120 eye mesh screen filter and remove residue, obtain the fresh Quinoa bud oleo stock that color and luster is pure white, Quinoa local flavor is prominent, wherein control condition: pure water temperature: 80-85 DEG C;High pressure homogenize pressure 25-30MPa;
3) mixed emulsifying stabilizer is prepared: by the amount of above-mentioned regulation by sucrose fatty acid ester, lecithin, pectin, Sodium Tvlose and xanthan gum mix homogeneously;
4) first xylitol and mixed emulsifying stabilizer are dry mixed by the amount of above-mentioned regulation, dissolve with part pure water, then mix with fresh Quinoa bud oleo stock, stir after adding the pure water of surplus, carry out homogenizing when homogenization pressure 25-30MPa, temperature 60 C-70 DEG C, through sterilization, fill, be packaged to be final products; Product wherein protein content >=1.5%, general flavone content >=15mg/100mL after testing. Product is through 4000 turns, and after centrifugation in 10 minutes, centrifugation rate≤1%, the uniform and stable property of product is good.
Compared with prior art, it is an advantage of the current invention that:
1) by sprouting, the starch in Quinoa and protein are decomposed in Quinoa seed nutritious, comprehensive, vitamin and mineral increase, and limiting amino acid improves, and digestibility and bioavailability improve, local flavor improves, and provides very good material for the exploitation of Herba chenopodii malted milk.
2) in process of production, utilizing fresh Quinoa bud is raw material, adopt cleaning, defibrination, homogenizing, filtration method produce Herba chenopodii malted milk oleo stock, save product Middle nutrition composition and color and luster, local flavor to greatest extent.
3) have employed the mixed emulsifying stabilizer being made up of sucrose fatty acid ester, lecithin, pectin, Sodium Tvlose, xanthan gum complex, substantially increase the stability of Quinoa bud milk product.
In sum, this product does not contain only rich in protein, and containing flavonoid bioactive substance, product color is pure white, unique flavor, without animal proteinum, without cholesterol, comply fully with people and pursue consumption requirement natural, healthy, compound, low-saccharification, there is wide market prospect.
Detailed description of the invention
Embodiment 1
1) fresh Quinoa bud is prepared: first Quinoa is selected, the Quinoa that screening full seed, Maturity are good, nothing is gone mouldy, 35s sterilization is soaked with the liquor natrii hypochloritis of 1%, soaking 3.5h with pure water after repeatedly rinsing well with clear water, sample is laid in germination dish after draining away the water again, and is placed in the incubator of 22 DEG C and germinates, in germination process, every 7.5h sprays a water, to keep humidity, germinate 4d continuously, prepares fresh Quinoa bud;
2) Quinoa bud oleo stock is prepared: the fresh Quinoa bud that selected sprouting is good, after elimination shell, clean process, fresh Quinoa bud is mixed by weight 1:4 with pure water, after defibrination, homogeneous micronization, cross 100 eye mesh screen filter and remove residues, obtain the fresh Quinoa bud oleo stock that color and luster is pure white, Quinoa local flavor is prominent, wherein control condition: pure water temperature: 85 DEG C; High pressure homogenize pressure 30MPa;
3) prepared by mixed emulsifying stabilizer:
After accurately weighing various raw material by above-mentioned weight ratio, mix homogeneously is standby.
4) allotment
To prepare 1000 kilograms of Quinoa bud milk products: fresh Quinoa bud oleo stock 750 kilograms, xylitol 65 kilograms, 5 kilograms and 180 kilograms pure water of mixed emulsifying stabilizer;
Various raw and auxiliary materials needed for accurately weighing formula, are first dry mixed xylitol and mixed emulsifying stabilizer, dissolve with 100 kilograms of pure water, then mix with Quinoa bud oleo stock, with pure water quantitatively to 1000 kilograms; Homogenizing is carried out when homogenization pressure 25MPa, temperature 70 C; Material after homogenizing is this product after ultra high temperature short time sterilization (121 DEG C, 10S), hot filling (88 DEG C), packaging;Protein content 1.78% in product, general flavone content 20.56mg/100mL after testing. Product, through 4000 turns, is centrifuged for 10 minutes, and centrifugation rate 0.68%, the uniform cloud-stability of product is good.
Embodiment 2
1). prepared by fresh Herba chenopodii preparation of malt, Quinoa bud oleo stock, mixed emulsifying stabilizer preparation method is with embodiment 1.
2). allotment
To prepare 1000 kilograms of Quinoa bud milk products: fresh Quinoa bud oleo stock 800 kilograms, xylitol 60 kilograms, 5.5 kilograms and 134.5 kilograms pure water of mixed emulsifying stabilizer;
Various raw and auxiliary materials needed for accurately weighing formula, are first dry mixed xylitol and mixed emulsifying stabilizer, dissolve with 100 kilograms of pure water, then mix with Quinoa bud oleo stock, with pure water quantitatively to 1000 kilograms; Homogenizing is carried out when homogenization pressure 25MPa, temperature 70 C; Material after homogenizing is this product after ultra high temperature short time sterilization (121 DEG C, 10S), hot filling (88 DEG C), packaging; Protein content 1.88% in product, general flavone content 21.6mg/100mL after testing. Product, through 4000 turns, is centrifuged for 10 minutes, and centrifugation rate 0.72%, the uniform cloud-stability of product is good.
Embodiment 3
1). prepared by fresh Herba chenopodii preparation of malt, Quinoa bud oleo stock, mixed emulsifying stabilizer preparation method is with embodiment 1.
2). allotment
To prepare 1000 kilograms of Quinoa bud milk products: fresh Quinoa bud oleo stock 700 kilograms, xylitol 70 kilograms, 5 kilograms and 225 kilograms pure water of mixed emulsifying stabilizer;
Various raw and auxiliary materials needed for accurately weighing formula, are first dry mixed xylitol and mixed emulsifying stabilizer, dissolve with 100 kilograms of pure water, then mix with Quinoa bud oleo stock, with pure water quantitatively to 1000 kilograms; Homogenizing is carried out when homogenization pressure 25MPa, temperature 70 C; Material after homogenizing is this product after ultra high temperature short time sterilization (121 DEG C, 10S), hot filling (88 DEG C), packaging; Protein content 1.69% in product, general flavone content 18.5mg/100mL after testing. Product, through 4000 turns, is centrifuged for 10 minutes, and centrifugation rate 0.52%, the uniform cloud-stability of product is good.
Claims (3)
1. a Herba chenopodii malted milk cereal beverage, it is characterised in that component is counted by weight: the pure water of Quinoa bud oleo stock 70-80%, xylitol 6-8%, mixed emulsifying stabilizer 0.4-0.6% and surplus; Described Quinoa bud oleo stock be the Quinoa fresh bud and pure water after sprouting is mixed by weight 1:3-5, defibrination, filtration prepare, described complex stabilizer is to be mixed by sucrose fatty acid ester, lecithin, pectin, sodium carboxymethyl cellulose and xanthan gum 3-4:1:1-2:1-2:2-3 by weight.
2. Herba chenopodii malted milk cereal beverage as claimed in claim 1 a kind of, it is characterised in that the weight ratio of described sucrose fatty acid ester, lecithin, pectin, Sodium Tvlose and xanthan gum is 3-3.5:1: 1-2:1-2:2.5-3.
3. the production method of a kind of Herba chenopodii malted milk cereal beverage as claimed in claim 1 or 2, it is characterised in that comprise the steps:
1) first Quinoa is selected, the Quinoa that screening full seed, Maturity are good, nothing is gone mouldy, 30-40s sterilization is soaked with the liquor natrii hypochloritis of 1-1.5%, soaking 3-4h with deionized water after repeatedly rinsing well with clear water, sample is laid in germination dish after draining away the water again, and is placed in the incubator of 21-23 DEG C and germinates, in germination process, every 7-8h sprays a water, to keep humidity, germinate 3-5d continuously, prepares fresh Quinoa bud;
2) by step 1) prepare fresh Quinoa bud, after elimination shell, clean process, fresh Quinoa bud is mixed by weight 1:3-5 with pure water, after defibrination, homogeneous micronization, cross 80-120 eye mesh screen filter and remove residue, it is thus achieved that the fresh Quinoa bud oleo stock that color and luster is pure white, Quinoa local flavor is prominent; Wherein control condition: pure water temperature: 80-85 DEG C; Homogenization pressure 25-30MPa;
3) by the amount of claim 1 or 2 regulation by sucrose fatty acid ester, lecithin, pectin, Sodium Tvlose and xanthan gum mix homogeneously, mixed emulsifying stabilizer is prepared:
4) first xylitol and mixed emulsifying stabilizer are dry mixed by the amount of claim 1 regulation, dissolve with part pure water, then mix with fresh Quinoa bud oleo stock, stir after adding the pure water of surplus, carry out homogenizing when homogenization pressure 25-30MPa, temperature 60 C-70 DEG C, through sterilization, fill, be packaged to be final products; Product wherein protein content >=1.5%, general flavone content >=15mg/100mL after testing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610040388.7A CN105661231A (en) | 2016-01-21 | 2016-01-21 | Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610040388.7A CN105661231A (en) | 2016-01-21 | 2016-01-21 | Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage |
Publications (1)
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| CN105661231A true CN105661231A (en) | 2016-06-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610040388.7A Pending CN105661231A (en) | 2016-01-21 | 2016-01-21 | Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107385A (en) * | 2016-07-21 | 2016-11-16 | 韶关学院 | A kind of paddy Seedling beverage and preparation method thereof |
| CN106261945A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa sea cucumber spirulina high protein instant powder |
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
| CN106560045A (en) * | 2016-06-29 | 2017-04-12 | 王学领 | Chenopodium quinoa willd-red date-Chinese wolfberry-soybean milk composite beverage preparation method |
| CN110024959A (en) * | 2019-04-29 | 2019-07-19 | 山东省农业科学院农产品研究所 | A kind of instant instant powder of quinoa and preparation method |
| CN110839806A (en) * | 2019-11-27 | 2020-02-28 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
| CN111227151A (en) * | 2020-03-17 | 2020-06-05 | 吉林大学 | Germinated quinoa beverage and preparation method thereof |
| CN111990567A (en) * | 2020-08-14 | 2020-11-27 | 安阳工学院 | Quinoa malt juice beverage and preparation method thereof |
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| CN106107385A (en) * | 2016-07-21 | 2016-11-16 | 韶关学院 | A kind of paddy Seedling beverage and preparation method thereof |
| CN106261945A (en) * | 2016-07-22 | 2017-01-04 | 王学领 | A kind of preparation method of Quinoa sea cucumber spirulina high protein instant powder |
| CN106418089A (en) * | 2016-12-19 | 2017-02-22 | 山西大学 | Chenopodium quinoa fermented milk and preparation method thereof |
| CN110024959A (en) * | 2019-04-29 | 2019-07-19 | 山东省农业科学院农产品研究所 | A kind of instant instant powder of quinoa and preparation method |
| CN110839806A (en) * | 2019-11-27 | 2020-02-28 | 江南大学 | Germination method for improving quality of germinated quinoa by illumination treatment |
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