CN105685714A - Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof - Google Patents
Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof Download PDFInfo
- Publication number
- CN105685714A CN105685714A CN201610096008.1A CN201610096008A CN105685714A CN 105685714 A CN105685714 A CN 105685714A CN 201610096008 A CN201610096008 A CN 201610096008A CN 105685714 A CN105685714 A CN 105685714A
- Authority
- CN
- China
- Prior art keywords
- cucurbitae moschatae
- fructus cucurbitae
- oat
- pumpkin
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 21
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 19
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000000832 Ayote Nutrition 0.000 claims abstract description 15
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 15
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 15
- 239000000084 colloidal system Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 238000010009 beating Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims description 28
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 27
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000011800 void material Substances 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 4
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 2
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 238000009849 vacuum degassing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 21
- 241000219112 Cucumis Species 0.000 description 5
- 235000009852 Cucurbita pepo Nutrition 0.000 description 4
- 235000020354 squash Nutrition 0.000 description 4
- 102000007330 LDL Lipoproteins Human genes 0.000 description 3
- 108010007622 LDL Lipoproteins Proteins 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 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 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000012859 sterile filling Methods 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003292 kidney cell Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000008719 thickening 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a pumpkin-oat breakfast beverage suitable for patients with diabetes and a production method thereof and belongs to the technical field of food. The production method includes: using pumpkin, oat, fructo-oligosaccharide powder and water as raw materials; cutting the pumpkin into small pieces, beating in a beater to obtain pumpkin pulp, and finely grinding with a colloid grinder; baking or stir-frying the oat, and crushing into oat powder; adding hot water into a high-speed emulsifying machine, adding the oat powder for emulsifying to allow oat starch to gelatinize sufficiently, and adding the pumpkin pulp and the fructo-oligosaccharide powder into the high-speed emulsifying machine for emulsifying and shear mixing; feeding into a blending pot through the colloid grinder, adding water for blending, and sufficiently mixing; performing high-pressure homogenizing, vacuum degassing, ultrahigh-temperature instant sterilizing and filling to obtain the pumpkin-oat breakfast beverage. The pumpkin-oat breakfast beverage has the advantages that the beverage is rich in dietary fibers, long in shelf life, easy to carry, capable of being directly drunk after being opened, convenient and fast, and capable of being used as the breakfast of healthy people and special food for the patients with the diabetes; the nutritional substances of the beverage are supplementary, synergic effects can be achieved, the beverage satisfies the health requirements of people and conforms to the living habits of people, and the like.
Description
Technical field
The invention belongs to food technology field, Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage being specifically related to a kind of diabetic and preparation method thereof。
Background technology
In Fructus Cucurbitae moschatae, have now been found that have the strongest composition of antihypertensive effect be namely " squash polyoses " it be prevention and treatment diabetes important activity composition, after it enters human body, can be absorbed by the body rapidly, and directly comprehensively participate in the metabolic activity of human body, meanwhile, squash polyoses has the function of surprising anti-beta Cell of islet damage, and can repair rapidly islet beta cell function, promote insulin secretion effect, mild diabetes people is had surprising curative effect。It can pass through to reduce low density lipoprotein, LDL (LDL) simultaneously, and high density lipoprotein increasing has reached obvious effect for reducing blood fat。
Fructus Cucurbitae moschatae is senior natural nutrition health products, diabetes, hyperglycemia, hypertension, hyperlipidemia, obesity etc. is had special curative effect, gastric ulcer, atherosclerosis etc. have good health-care effect。Can promote that liver and kidney cells regenerates, have the effect that gives protection against cancer preferably, simultaneously notable to improving anti-constipation effect, it is desirable natural health dietetic therapy product。
The health-care effect that though Fructus Cucurbitae moschatae has well as you know " ill cure the disease, anosis diseases prevention ", Fructus Cucurbitae moschatae in popular life amount and few。Reason be on market Fructus Cucurbitae moschatae converted products very little, the product that can take food whenever and wherever possible is less。Processed squash product is the most successfully when several Fructus Cucurbitae moschatae powder, and we can investigate, and people at one's side has and several ate Fructus Cucurbitae moschatae powder？Have again and several eat Fructus Cucurbitae moschatae powder everyday？Moreover Fructus Cucurbitae moschatae powder Bi Jing has and reconstitutes the problem that inconvenience, taste are not good。So, Fructus Cucurbitae moschatae is mainly still and boils melon with family, it is edible more to cook gruel, and other eating methods are few。Up to now, still without a preserving for a long time, be easy to carry about with one, namely open instant pumpkin product people can be allowed to use whenever and wherever possible。Even if so the highly desirable Fructus Cucurbitae moschatae of people, amount per capita that can be real is but difficult to improve。
The medical value of Herba bromi japonici and health-care effect, generally acknowledged by medical circle of all times。Reduce blood pressure, reduce cholesterol, preventing and treating colorectal cancer, preventing and treating heart disease。Herba bromi japonici is claimed to be " family doctor ", " plant gold ", " natural cosmetologist " in countries such as the U.S., Japan, Korea S, Canada, France。Herba bromi japonici has been edible extensive, one of breakfast food that acceptance is significantly high。
Summary of the invention
It is an object of the invention to as solving above-mentioned problems of the prior art, it is provided that a kind of Fructus Cucurbitae moschatae content is bigger, it is easy to long-term preserve, portable easily with, namely open the Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of a kind of diabetic namely drunk。
The preparation method that another goal of the invention of the present invention is to provide this beverage。
For achieving the above object, the technical solution adopted in the present invention is:
A kind of Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of diabetic, including the component of following parts by weight:
Fructus Cucurbitae moschatae 120～180, Herba bromi japonici 20～30, oligofructose powder 20～30, water 760～840。
A kind of method of Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage preparing diabetic, comprises the following steps:
1) material choice of Fructus Cucurbitae moschatae and process: select the Fructus Cucurbitae moschatae of the above-mentioned parts by weight of high-quality to remove melon pulp seed, peel, and be cut into small pieces, standby after cleaning；
2) softening of Fructus Cucurbitae moschatae, making beating: by step 1) ready Fructus Cucurbitae moschatae raw material is placed in jacketed pan, add the water of Fructus Cucurbitae moschatae parts by weight 1 times amount, heat and boil to Fructus Cucurbitae moschatae soft ripe, then soft ripe Fructus Cucurbitae moschatae is put into and beater breaks into pasty state, crushed pumpkin is inserted colloid mill fine grinding 1 time again, standby afterwards；
3) preparation of oatmeal: the Herba bromi japonici of above-mentioned parts by weight is baked or fried, the oatmeal that then oatmeal after processed is broken into 80～100 orders is standby；
4), allotment and constant volume: add the hot water of 200～250 parts more than 90 DEG C in high-speed emulsifying machine, by step 3) oatmeal prepared first puts into and carries out emulsifying, and emulsification times 8～10 minutes, make the abundant gelatinizing of oat starch, afterwards by step 2) oligofructose powder of the crushed pumpkin prepared and above-mentioned parts by weight adds in high-speed emulsifying machine, 15～20 points of kinds of emulsifying shear-mixed；Afterwards, material is sent into blend tank by colloid mill, and remaining water is joined in blend tank, stir 10 points of kinds, to be sufficiently mixed；
5), high pressure homogenize: by material deployed for above-mentioned steps, be 75～80 DEG C in temperature, homogenizing 1～2 time when pressure is 20～40Mpa；Described material under high pressure produce void effect, shearing effect, collision effect and crush, reach the largest particles diameter without departing from 2 μm；
6), vacuum outgas: use degasser is when 60～70 DEG C, and vacuum 0.1～0.12Mpa in cylinder, degassed 25～30min；
7), the beverage pulp of degassed mistake being sterilized through super high temperature instantaneous sterilizing machine, sterilization temperature is 138～144 DEG C, keeps 6～10 seconds, is cooled to 17～25 DEG C immediately after；
8), adopt aseptic filler be under 17～25 DEG C of conditions, carry out fill in temperature, fill capacity is every bag of 250g～1000g。
Compared with prior art, product of the present invention, not only utilize effect superposition of two kinds of raw materials, the stable system material of self both utilizing especially。Pectin is all indispensable stabilizer in many beverages, in order to the Stabilization of liquid system, and just contains natural pectin composition in Fructus Cucurbitae moschatae, and this technology just makes full use of the stability of natural pectin in Fructus Cucurbitae moschatae。Having good retentiveness, dispersibility and thickening property after many starch gelatinization, therefore starch also may often be such that in food and to use as thickening agent。Just having stronger retentiveness and dispersibility after oat starch gelatinizing, it is simply that say and can produce good viscosity and denseness, the technology of the present invention product replaces the Stabilization of thickening agent in tradition processing with this。This technology by appropriate proportioning, technique accurately, coordinate modern manufacturing process, utilizing raw material self-characteristic to ensure stablizing of product, thus no longer adding thickening agent, stabilizer, certainly more need not add the additive of pigment, essence, preservative etc。Product supplements part oligofructose-----bifidus factor simultaneously, is namely provided that sweet taste makes products taste better, more can coordinate the whole intestinal defecating feces excretion of Fructus Cucurbitae moschatae, make product health efficacy also better。This product sterile filling, can industrialized production, there is relatively long storage life, portable is easily with, and namely opens and namely drinks, the characteristic of instant。
Therefore, the present invention adopts technique scheme, and breakfast of preparation is strong for food and drink product health maintenance effect, rich in dietary fiber。Adopting sterile filling, have the longer shelf-life, portable is easily with, is namely opened and namely drink breakfast that is convenient and swift, that can use as Healthy People, it is possible to as diabetes patient's special food。Bring conveniently for people's edible squash, bring Gospel for diabetes patient。Secondly, Fructus Cucurbitae moschatae is combined with Herba bromi japonici, making for food and drink product, nutrition more can complementation, effect more can superposition, namely meet the health demand of people, meet again the life habit of people。
Detailed description of the invention
Embodiment 1
The Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of a kind of diabetic of the present embodiment, including the component of following parts by weight:
120 parts of Fructus Cucurbitae moschatae, Herba bromi japonici 20 parts, oligofructose powder 20 parts, 760 parts of water。
The concrete preparation method of the Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of a kind of diabetic of the present embodiment, comprises the following steps:
1) material choice of Fructus Cucurbitae moschatae and process: select the Fructus Cucurbitae moschatae of the above-mentioned parts by weight of high-quality to remove melon pulp seed, peel, and be cut into small pieces, standby after cleaning；
2) softening of Fructus Cucurbitae moschatae, making beating: by step 1) ready Fructus Cucurbitae moschatae raw material is placed in jacketed pan, add the water of Fructus Cucurbitae moschatae parts by weight 1 times amount, heat and boil to Fructus Cucurbitae moschatae soft ripe, then soft ripe Fructus Cucurbitae moschatae is put into and beater breaks into pasty state, crushed pumpkin is inserted colloid mill fine grinding 1 time again, standby afterwards；
3) preparation of oatmeal: the Herba bromi japonici of above-mentioned parts by weight is baked or fried, the oatmeal that then oatmeal after processed is broken into 80 orders is standby；
4), allotment and constant volume: add the hot water of 200 parts more than 90 DEG C in high-speed emulsifying machine, by step 3) oatmeal prepared first puts into and carries out emulsifying, and emulsification times 8 minutes, make the abundant gelatinizing of oat starch, afterwards by step 2) oligofructose powder of the crushed pumpkin prepared and above-mentioned parts by weight adds in high-speed emulsifying machine, 15 points of kinds of emulsifying shear-mixed；Afterwards, material is sent into blend tank by colloid mill, and remaining water is joined in blend tank, stir 10 points of kinds, to be sufficiently mixed；
5), high pressure homogenize: by material deployed for above-mentioned steps, be 75 DEG C in temperature, homogenizing 1 time when pressure is 20Mpa；Described material under high pressure produce void effect, shearing effect, collision effect and crush, reach the largest particles diameter without departing from 2 μm；
6), vacuum outgas: for ensureing product quality, with degasser when 60～70 DEG C, and vacuum 0.1Mpa in cylinder, degassed 25min, reduce product oxidation, keep good mouthfeel, it is prevented that fill produces steam bubble；
7), the beverage pulp of degassed mistake being sterilized through super high temperature instantaneous sterilizing machine, sterilization temperature is 138 DEG C, keeps 6 seconds, is cooled to 17 DEG C immediately after；
8), adopt aseptic filler be under 17 DEG C of conditions, carry out fill in temperature, fill capacity is every bag of 250g。
Embodiment 2
The Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of a kind of diabetic of the present embodiment, including the component of following parts by weight:
180 parts of Fructus Cucurbitae moschatae, Herba bromi japonici 30 parts, oligofructose powder 30 parts, 840 parts of water。
The concrete preparation method of the Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of a kind of diabetic of the present embodiment, comprises the following steps:
1) material choice of Fructus Cucurbitae moschatae and process: select the Fructus Cucurbitae moschatae of the above-mentioned parts by weight of high-quality to remove melon pulp seed, peel, and be cut into small pieces, standby after cleaning；
2) softening of Fructus Cucurbitae moschatae, making beating: by step 1) ready Fructus Cucurbitae moschatae raw material is placed in jacketed pan, add the water of Fructus Cucurbitae moschatae parts by weight 1 times amount, heat and boil to Fructus Cucurbitae moschatae soft ripe, then soft ripe Fructus Cucurbitae moschatae is put into and beater breaks into pasty state, crushed pumpkin is inserted colloid mill fine grinding 1 time again, standby afterwards；
3) preparation of oatmeal: the Herba bromi japonici of above-mentioned parts by weight is baked or fried, the oatmeal that then oatmeal after processed is broken into 100 orders is standby；
4), allotment and constant volume: add the hot water of 250 parts more than 90 DEG C in high-speed emulsifying machine, by step 3) oatmeal prepared first puts into and carries out emulsifying, and emulsification times 10 minutes, make the abundant gelatinizing of oat starch, afterwards by step 2) oligofructose powder of the crushed pumpkin prepared and above-mentioned parts by weight adds in high-speed emulsifying machine, 20 points of kinds of emulsifying shear-mixed；Afterwards, material is sent into blend tank by colloid mill, and remaining water is joined in blend tank, stir 10 points of kinds, to be sufficiently mixed；
5), high pressure homogenize: by material deployed for above-mentioned steps, be 80 DEG C in temperature, homogenizing 1～2 time when pressure is 40Mpa；Described material under high pressure produce void effect, shearing effect, collision effect and crush, reach the largest particles diameter without departing from 2 μm；
6), vacuum outgas: for ensureing product quality, with degasser when 70 DEG C, and vacuum 0.12Mpa in cylinder, degassed 30min, reduce product oxidation, keep good mouthfeel, it is prevented that fill produces steam bubble；
7), the beverage pulp of degassed mistake being sterilized through super high temperature instantaneous sterilizing machine, sterilization temperature is 144 DEG C, keeps 10 seconds, is cooled to 25 DEG C immediately after；
8), adopt aseptic filler be under 25 DEG C of conditions, carry out fill in temperature, fill capacity is every bag of 1000g。
Embodiment 3
The Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of a kind of diabetic of the present embodiment, including the component of following parts by weight:
160 parts of Fructus Cucurbitae moschatae, Herba bromi japonici 25 parts, oligofructose powder 25 parts, 800 parts of water。
The concrete preparation method of the Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of a kind of diabetic of the present embodiment, comprises the following steps:
1) material choice of Fructus Cucurbitae moschatae and process: select the Fructus Cucurbitae moschatae of the above-mentioned parts by weight of high-quality to remove melon pulp seed, peel, and be cut into small pieces, standby after cleaning；
2) softening of Fructus Cucurbitae moschatae, making beating: by step 1) ready Fructus Cucurbitae moschatae raw material is placed in jacketed pan, add the water of Fructus Cucurbitae moschatae parts by weight 1 times amount, heat and boil to Fructus Cucurbitae moschatae soft ripe, then soft ripe Fructus Cucurbitae moschatae is put into and beater breaks into pasty state, crushed pumpkin is inserted colloid mill fine grinding 1 time again, standby afterwards；
3) preparation of oatmeal: the Herba bromi japonici of above-mentioned parts by weight is baked or fried, the oatmeal that then oatmeal after processed is broken into 90 orders is standby；
4), allotment and constant volume: add the hot water of 220 parts more than 90 DEG C in high-speed emulsifying machine, by step 3) oatmeal prepared first puts into and carries out emulsifying, and emulsification times 9 minutes, make the abundant gelatinizing of oat starch, afterwards by step 2) oligofructose powder of the crushed pumpkin prepared and above-mentioned parts by weight adds in high-speed emulsifying machine, 17 points of kinds of emulsifying shear-mixed；Afterwards, material is sent into blend tank by colloid mill, and remaining water is joined in blend tank, stir 10 points of kinds, to be sufficiently mixed；
5), high pressure homogenize: by material deployed for above-mentioned steps, be 78 DEG C in temperature, homogenizing 2 times when pressure is 25Mpa；Described material under high pressure produce void effect, shearing effect, collision effect and crush, reach the largest particles diameter without departing from 2 μm；
6), vacuum outgas: for ensureing product quality, with degasser when 65 DEG C, and vacuum 0.11Mpa in cylinder, degassed 28min, reduce product oxidation, keep good mouthfeel, it is prevented that fill produces steam bubble；
7), the beverage pulp of degassed mistake being sterilized through super high temperature instantaneous sterilizing machine, sterilization temperature is 142 DEG C, keeps 8 seconds, is cooled to 20 DEG C immediately after；
8), adopt aseptic filler be under 20 DEG C of conditions, carry out fill in temperature, fill capacity is every bag of 500g。
The present invention is to adapt to different consumption place, it is also possible to the capacity fill of every bag of 350g。
Claims (2)
1. a Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage for diabetic, is characterized in that, including the component of following parts by weight:
Fructus Cucurbitae moschatae 120～180, Herba bromi japonici 20～30, oligofructose powder 20～30, water 760～840。
2. the method preparing the Fructus Cucurbitae moschatae Herba bromi japonici breakfast beverage of diabetic, is characterized in that, comprise the following steps:
1) selection of Fructus Cucurbitae moschatae raw material and process: select the Fructus Cucurbitae moschatae of the above-mentioned parts by weight of high-quality to remove melon pulp seed, peel, and be cut into small pieces, standby after cleaning；
2) softening of Fructus Cucurbitae moschatae, making beating: by step 1) ready Fructus Cucurbitae moschatae raw material is placed in jacketed pan, add the water of Fructus Cucurbitae moschatae parts by weight 1 times amount, heat and boil to Fructus Cucurbitae moschatae soft ripe, then soft ripe Fructus Cucurbitae moschatae is put into and beater breaks into pasty state, crushed pumpkin is inserted colloid mill fine grinding 1 time again, standby afterwards；
3) preparation of oatmeal: the Herba bromi japonici of above-mentioned parts by weight is baked or fried, the oatmeal that then oatmeal after processed is broken into 80～100 orders is standby；
4), allotment and constant volume: add the hot water of 200～250 parts more than 90 DEG C in high-speed emulsifying machine, by step 3) oatmeal prepared first puts into and carries out emulsifying, and emulsification times 8～10 minutes, make the abundant gelatinizing of oat starch, afterwards by step 2) oligofructose powder of the crushed pumpkin prepared and above-mentioned parts by weight adds in high-speed emulsifying machine, 15～20 points of kinds of emulsifying shear-mixed；Afterwards, material is sent into blend tank by colloid mill, and remaining water is joined in blend tank, stir 10 points of kinds, to be sufficiently mixed；
5), high pressure homogenize: by material deployed for above-mentioned steps, be 75～80 DEG C in temperature, homogenizing 1～2 time when pressure is 20～40Mpa；Described material under high pressure produce void effect, shearing effect, collision effect and crush, reach the largest particles diameter without departing from 2 μm；
6), vacuum outgas: use degasser is when 60～70 DEG C, and vacuum 0.1～0.12Mpa in cylinder, degassed 25～30min；
7), the beverage pulp of degassed mistake being sterilized through super high temperature instantaneous sterilizing machine, sterilization temperature is 138～144 DEG C, keeps 6～10 seconds, is cooled to 17～25 DEG C immediately after；
8), adopt aseptic filler be under 17～25 DEG C of conditions, carry out fill in temperature, fill capacity is every bag of 250g～1000g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610096008.1A CN105685714A (en) | 2016-02-22 | 2016-02-22 | Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610096008.1A CN105685714A (en) | 2016-02-22 | 2016-02-22 | Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685714A true CN105685714A (en) | 2016-06-22 |
Family
ID=56223462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610096008.1A Pending CN105685714A (en) | 2016-02-22 | 2016-02-22 | Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685714A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615145A (en) * | 2016-12-12 | 2017-05-10 | 山东坤泰生物科技有限公司 | Compounding type oat flavored modified milk and preparation method thereof |
| CN107950823A (en) * | 2017-12-04 | 2018-04-24 | 安徽鑫乐源食品有限公司 | A kind of processing method for aiding in Antilipemic beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129195A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Complex lactic acid fermented beverage of vegetables and corns, and preparing process thereof |
| CN102429185A (en) * | 2011-10-28 | 2012-05-02 | 陕西海升果业发展股份有限公司 | Preparation method of pumpkin pulp |
| CN102742887A (en) * | 2012-07-18 | 2012-10-24 | 晋城市伊健食品有限公司 | Additive-free five-cereal red date composite beverage and preparation method thereof |
| DE102011101102A1 (en) * | 2011-05-10 | 2012-11-15 | Rosemarie Bort | Foodstuff comprises e.g. dry fruits e.g. figs, cereals e.g. oats, plant oils e.g. almond oil, natural flavorings e.g. cinnamon, vitamins, minerals, honey, fruit juices, milk products, water and components from bee products e.g. bee bread |
-
2016
- 2016-02-22 CN CN201610096008.1A patent/CN105685714A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129195A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Complex lactic acid fermented beverage of vegetables and corns, and preparing process thereof |
| DE102011101102A1 (en) * | 2011-05-10 | 2012-11-15 | Rosemarie Bort | Foodstuff comprises e.g. dry fruits e.g. figs, cereals e.g. oats, plant oils e.g. almond oil, natural flavorings e.g. cinnamon, vitamins, minerals, honey, fruit juices, milk products, water and components from bee products e.g. bee bread |
| CN102429185A (en) * | 2011-10-28 | 2012-05-02 | 陕西海升果业发展股份有限公司 | Preparation method of pumpkin pulp |
| CN102742887A (en) * | 2012-07-18 | 2012-10-24 | 晋城市伊健食品有限公司 | Additive-free five-cereal red date composite beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李嘉: "《食物相宜相克大百科》", 30 June 2014, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615145A (en) * | 2016-12-12 | 2017-05-10 | 山东坤泰生物科技有限公司 | Compounding type oat flavored modified milk and preparation method thereof |
| CN107950823A (en) * | 2017-12-04 | 2018-04-24 | 安徽鑫乐源食品有限公司 | A kind of processing method for aiding in Antilipemic beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397814A (en) | Quinoa grain beverage and preparation method thereof | |
| CN102697127B (en) | The preparation method of sweet-corn beverage | |
| CN106173733A (en) | A kind of Auricularia health-care beverage and preparation method thereof | |
| CN104068134B (en) | A kind of preparation method of date-wolfberry fruit dried bean curd | |
| CN103960724A (en) | Haw juice and preparation method thereof | |
| CN104605460A (en) | Production method of bitter gourd instant beverage | |
| CN102318858A (en) | Walnut protein drink and preparation method thereof | |
| CN103829319B (en) | A kind of Chinese yam breakfast cereal drink and preparation method thereof | |
| CN104207264A (en) | Production method of hawthorn fruit tea | |
| CN104939253A (en) | Fragrant and sweet water-chestnut oat beverage and preparation method thereof | |
| CN104544433A (en) | Preparation method for highland barley fiber and cereal drink | |
| CN105685714A (en) | Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof | |
| CN107549320A (en) | A kind of sugarcane soymilk and preparation method thereof | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN105942113A (en) | Preparation method of dendrobium drink | |
| KR20110079383A (en) | The drink made from potato | |
| CN103621631A (en) | Blood sugar reducing yoghourt and processing method | |
| CN108740028A (en) | A kind of brown rice underflow and preparation method thereof | |
| CN102440291A (en) | Chinese yam milky tea | |
| CN108902322A (en) | A kind of peanut milk and preparation method | |
| CN109247460A (en) | A kind of health fills blood the production method for improving immunity nut health beverages | |
| CN103652162A (en) | Coarse grain health tea | |
| CN104351904A (en) | Bran milk nutritional drink and preparation method thereof | |
| CN108185251B (en) | Podocarpus macrophyllus cloudy juice beverage and preparation method thereof | |
| CN105614579A (en) | Beverage suitable for dietary therapy of patients suffering from modern civilization disease and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160622 |
|
| RJ01 | Rejection of invention patent application after publication |