CN106993734B - Whole wheat beverage powder - Google Patents
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- CN106993734B CN106993734B CN201710106197.0A CN201710106197A CN106993734B CN 106993734 B CN106993734 B CN 106993734B CN 201710106197 A CN201710106197 A CN 201710106197A CN 106993734 B CN106993734 B CN 106993734B
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention mainly relates to the technical field of deep processing of wheat, and discloses whole wheat beverage powder which is prepared from the following raw materials: wheat, oat, black bean, red bean, coix seed, white hyacinth bean, sticky rice, bacillus natto, lactobacillus, galacto-oligosaccharide, traditional Chinese medicine and mixed enzyme; the wheat is aged for one year, the fragrant and sweet taste is increased, the raw materials are rich, the nutrition is balanced, the fragrance and the sweetness are palatable, the deep processing approach of the wheat and the beverage varieties on the market are increased, and the economic income is increased by 23.7%; after the raw materials are frozen, the cell structure is destroyed, the wheat and oat bran are promoted to be softened, and the digestion and absorption are convenient; the method changes the traditional mode that only wheat flour can be utilized, directly utilizes the whole wheat grains for processing, ensures that the utilization rate of the wheat reaches 100 percent, saves the mass production cost, can enrich the nutrition and the fragrance of the beverage, protects the gastrointestinal function, and is convenient for digestion and absorption.
Description
Technical Field
The invention mainly relates to the technical field of deep processing of wheat, in particular to whole wheat beverage powder.
Background
Wheat is widely planted around the world and is one of the earliest crops cultivated in the world, and the wheat is rich in starch, protein, fat, mineral substances, vitamins and the like, and can nourish heart, tonify kidney, harmonize blood, invigorate spleen, promote urination, moisten lung, relieve mental stress, promote gastrointestinal function, increase blood circulation, beautify and protect skin.
The wheat can be ground into flour to prepare bread, steamed bread, biscuits, cakes, noodles, steamed stuffed buns, rice cakes, Italian wheaten foods, guste and other foods, and can be fermented to prepare beer, alcohol, vodka or biomass fuel, but no wholewheat beverage powder prepared from wheat exists in the market at present.
Disclosure of Invention
In order to remedy the drawbacks of the prior art, it is an object of the present invention to provide a whole wheat beverage powder.
A whole wheat beverage powder is prepared from the following raw materials in parts by weight: 87-89 parts of wheat, 12-14 parts of oat, 12-14 parts of black bean, 8-10 parts of red bean, 8-10 parts of coix seed, 7-9 parts of white hyacinth bean, 7-9 parts of glutinous rice, 3-5 parts of bacillus natto, 4-6 parts of lactic acid bacteria, 11-13 parts of galacto-oligosaccharide, 5-7 parts of traditional Chinese medicine and 0.03-0.05 part of mixed enzyme.
The wheat is placed for 1 year after being harvested, so that the fragrant and sweet taste is increased.
The lactic acid bacteria comprise the following raw materials in parts by weight: 17-19 parts of lactobacillus acidophilus, 13-15 parts of lactobacillus delbrueckii, 10-12 parts of kefir and 10-12 parts of lactobacillus paracasei.
The traditional Chinese medicine is prepared from the following raw materials in parts by weight: 43-45 parts of cassia seed, 36-38 parts of corn, 27-29 parts of ailanthus altissima, 27-29 parts of fructus broussonetiae, 11-13 parts of white halloysite and 11-13 parts of sal ammoniac.
The mixed enzyme is prepared from the following raw materials in parts by weight: 24-26 parts of amylase and 15-17 parts of cellulase.
A method for preparing whole wheat beverage powder comprises the following steps:
(1) cleaning wheat and oat, draining, adding water accounting for 10-15% of the weight of the wheat, freezing for 10-12 hours at-20 to-18 ℃, destroying cell structures, promoting the wheat and oat bran to soften, facilitating digestion and absorption, and obtaining a mixture A;
(2) mixing black beans, red beans, coix seeds, white hyacinth beans and sticky rice, and cleaning to obtain a mixture B;
(3) cleaning the traditional Chinese medicines, crushing the traditional Chinese medicines to 80-120 meshes, adding water in an amount which is 500-600 times the weight of the traditional Chinese medicines, decocting the traditional Chinese medicines until the volume of the traditional Chinese medicines is 1/10, filtering the traditional Chinese medicines, and removing precipitates to obtain a traditional Chinese medicine extracting solution;
(4) respectively placing the mixture A and the mixture B in a traditional Chinese medicine extracting solution, soaking for 6-7 hours at 40-50 ℃, heating and boiling, and then preserving heat for 10-15 minutes, so that the antibacterial and bacteriostatic effects can be achieved, the shelf life of the beverage can be prolonged, the fragrance and health-care components of the beverage can be enriched, the immunity can be improved, the cardiovascular and cerebrovascular diseases can be protected, the fatigue can be relieved, the toxin can be eliminated, the skin can be kept, the aging can be delayed, and the clinker A, the clinker B and the boiling liquid can be obtained after filtering;
(5) adding bacillus natto into the clinker A, uniformly stirring, fermenting at 36-38 ℃ for 30-35 hours, decomposing macromolecules into micromolecular nutrient components, promoting digestion and absorption, increasing health-care components, and avoiding obesity to obtain a primary fermentation material;
(6) adding the clinker B into the primary fermentation material, uniformly mixing, adding lactic acid bacteria, fermenting at 42-44 ℃ for 10-12 hours to make the beverage sour and sweet and palatable, increase fermentation fragrance and intestinal probiotic factors, enhance gastrointestinal functions, discharge toxins, and maintain the health of organisms to obtain a secondary fermentation material;
(7) placing the secondary fermentation material and galacto-oligosaccharide in a jacketed kettle, heating and stir-frying until the water content is 13-15%, increasing fragrance, facilitating digestion and absorption, killing fermentation thalli, avoiding continuous fermentation, and keeping sour and sweet taste to obtain fried spice;
(8) crushing fried spices to 80-100 meshes, adding the crushed spices into the boiling liquid obtained in the step (4), adding mixed enzyme, stirring and performing enzymolysis for 160-180 minutes at 39-41 ℃, and freeze-drying until the water content is 12-14%, so that the nutrient components can be reserved, the beverage powder is convenient to store and transport, the rehydration capability is enhanced, the beverage can be rehydrated quickly at a lower temperature, the beverage is convenient to drink, and the whole wheat beverage powder is obtained according with the fast-paced life pace;
(9) vacuum packaging, and radiation sterilizing to obtain the final product.
And (4) heating and stir-frying in the step (7), wherein the temperature is 92-94 ℃, and the stirring speed is 51-53 r/min.
The invention has the advantages that: according to the whole wheat beverage powder provided by the invention, wheat is aged for one year, so that the fragrant and sweet taste is increased, the raw materials are rich, the nutrition is balanced, the sweet and palatable taste is realized, the deep processing way of wheat and the beverage varieties in the market are increased, and the economic income is increased by 23.7%; after the raw materials are frozen, the cell structure is destroyed, the wheat and oat bran are promoted to be softened, and the digestion and absorption are convenient; the method changes the traditional mode that only wheat flour can be utilized, and the whole wheat grains are directly utilized for processing, so that the utilization rate of the wheat reaches 100 percent, the mass production cost is saved, and meanwhile, the nutrition and the fragrance of the beverage can be enriched, the gastrointestinal function is protected, and the digestion and the absorption are convenient; the raw materials are placed in the traditional Chinese medicine extracting solution to be boiled, so that the antibacterial and bacteriostatic effects can be achieved, the shelf life of the beverage is prolonged to 30 days, the fragrance and health-care components of the beverage are enriched, the immunity is improved, the cardiovascular and cerebrovascular diseases are protected, the fatigue is relieved, the toxin is eliminated, the face is kept, and the aging is delayed; part of the raw materials are fermented by bacillus natto to decompose macromolecules into micromolecular nutrient components, so that digestion and absorption are promoted, health-care components are added, and obesity is avoided; the peculiar smell of the traditional Chinese medicine is eliminated by secondary fermentation of lactic acid bacteria, so that the beverage is sweet and sour, the fermentation fragrance and the intestinal probiotic factors are increased, the gastrointestinal function is enhanced, the toxin is discharged, and the health of the organism is maintained; stir-frying after fermentation to increase fragrance, facilitate digestion and absorption, kill fermentation thalli, avoid continuous fermentation and keep sour and sweet taste; after enzymolysis and freeze drying, the nutrient components can be reserved, so that the beverage powder is convenient to store and transport, the rehydration capability is enhanced, the beverage can be rehydrated quickly at a lower temperature, the drinking is convenient, and the fast-paced life pace is met.
Detailed Description
The invention is illustrated by the following specific examples.
Example 1
A whole wheat beverage powder is prepared from the following raw materials in parts by weight: wheat 87, oat 12, black bean 12, red bean 8, coix seed 8, white hyacinth bean 7, glutinous rice 7, bacillus natto 3, lactobacillus 4, galacto-oligosaccharide 11, traditional Chinese medicine 5 and mixed enzyme 0.03.
The wheat is placed for 1 year after being harvested, so that the fragrant and sweet taste is increased.
The lactic acid bacteria comprise the following raw materials in parts by weight: lactobacillus acidophilus 17, Lactobacillus delbrueckii 13, kefir 10, Lactobacillus paracasei 10.
The traditional Chinese medicine is prepared from the following raw materials in parts by weight: semen cassiae 43, helophora 36, cortex toonae sinensis 27, fructus broussonetiae 27, white halloysite 11 and sal ammoniac 11.
The mixed enzyme is prepared from the following raw materials in parts by weight: amylase 24 and cellulase 15.
A method for preparing whole wheat beverage powder comprises the following steps:
(1) cleaning wheat and oat, draining, adding water 10% of the weight of the wheat, freezing at-20 deg.C for 10 hr to destroy cell structure, promote softening of wheat and oat bran, and facilitate digestion and absorption to obtain mixture A;
(2) mixing black beans, red beans, coix seeds, white hyacinth beans and sticky rice, and cleaning to obtain a mixture B;
(3) cleaning the Chinese medicinal materials, pulverizing to 80 mesh, adding water 500 times the weight of the Chinese medicinal materials, decocting to 1/10 volume, filtering, and removing precipitate to obtain Chinese medicinal extractive solution;
(4) respectively placing the mixture A and the mixture B in a traditional Chinese medicine extracting solution, soaking for 6 hours at 40 ℃, heating and boiling, and then preserving heat for 10 minutes, so that the antibacterial and bacteriostatic effects can be achieved, the shelf life of the beverage can be prolonged, the fragrance and health-care components of the beverage can be enriched, the immunity can be improved, the cardiovascular and cerebrovascular diseases can be protected, the fatigue can be relieved, the toxin can be eliminated, the skin can be kept, the aging can be delayed, and the clinker A, the clinker B and the boiling liquid can be obtained after;
(5) adding Bacillus natto into the clinker A, stirring, fermenting at 36 deg.C for 30 hr, decomposing macromolecules into micromolecular nutritional components, promoting digestion and absorption, increasing health components, and preventing obesity to obtain primary fermented material;
(6) adding the clinker B into the primary fermentation material, mixing uniformly, adding lactobacillus, fermenting at 42 ℃ for 10 hours to make the beverage palatable, increase fermentation fragrance and intestinal probiotic factors, enhance gastrointestinal function, discharge toxins, and maintain the health of organisms to obtain a secondary fermentation material;
(7) placing the secondary fermentation material and galacto-oligosaccharide in a jacketed pan, heating and stir-frying until the water content is 13%, increasing fragrance, facilitating digestion and absorption, killing fermentation thalli, avoiding continuous fermentation, and keeping sour and sweet taste to obtain fried spice;
(8) crushing the fried spice to 80 meshes, adding the crushed spice into the boiling liquid obtained in the step (4), adding mixed enzyme, stirring and performing enzymolysis for 160 minutes at 39 ℃, and freeze-drying the mixture until the water content is 12%, so that the nutrient components can be reserved, the beverage powder is convenient to store and transport, the rehydration capability is enhanced, the beverage can be rehydrated quickly at a lower temperature, the beverage is convenient to drink, and the whole wheat beverage powder is obtained according with the fast pace of life;
(9) vacuum packaging, and radiation sterilizing to obtain the final product.
And (4) heating and stir-frying in the step (7), wherein the temperature is 92 ℃, and the stirring speed is 51 revolutions per minute.
Example 2
A whole wheat beverage powder is prepared from the following raw materials in parts by weight: 88 parts of wheat, 13 parts of oat, 13 parts of black bean, 9 parts of red bean, 9 parts of coix seed, 8 parts of white hyacinth bean, 8 parts of glutinous rice, 4 parts of bacillus natto, 5 parts of lactic acid bacteria, 12 parts of galacto-oligosaccharide, 6 parts of traditional Chinese medicine and 0.04 part of mixed enzyme.
The wheat is placed for 1 year after being harvested, so that the fragrant and sweet taste is increased.
The lactic acid bacteria comprise the following raw materials in parts by weight: lactobacillus acidophilus 18, Lactobacillus delbrueckii 14, Lactobacillus kefir 11, and Lactobacillus paracasei 11.
The traditional Chinese medicine is prepared from the following raw materials in parts by weight: 44 parts of cassia seed, 37 parts of corn, 28 parts of Chinese toon bark, 28 parts of papermulberry fruit, 12 parts of white halloysite and 12 parts of sal ammoniac.
The mixed enzyme is prepared from the following raw materials in parts by weight: amylase 25 and cellulase 16.
The preparation method is the same as example 1.
Example 3
A whole wheat beverage powder is prepared from the following raw materials in parts by weight: 89 parts of wheat, 14 parts of oat, 14 parts of black bean, 10 parts of red bean, 10 parts of coix seed, 9 parts of white hyacinth bean, 9 parts of glutinous rice, 5 parts of bacillus natto, 6 parts of lactic acid bacteria, 13 parts of galacto-oligosaccharide, 7 parts of traditional Chinese medicine and 0.05 part of mixed enzyme.
The wheat is placed for 1 year after being harvested, so that the fragrant and sweet taste is increased.
The lactic acid bacteria comprise the following raw materials in parts by weight: lactobacillus acidophilus 19, lactobacillus delbrueckii 15, kefir 12, lactobacillus paracasei 12.
The traditional Chinese medicine is prepared from the following raw materials in parts by weight: 45 parts of cassia seed, 38 parts of corn, 29 parts of Chinese toon bark, 29 parts of papermulberry fruit, 13 parts of white halloysite and 13 parts of sal ammoniac.
The mixed enzyme is prepared from the following raw materials in parts by weight: amylase 26 and cellulase 17.
The preparation method is the same as example 1.
Comparative example 1: the wheat is newly harvested or aged for 2 years or more, and the rest of the preparation method is the same as that of example 1.
Comparative example 2: the preparation method is the same as that of example 1 except that the bacillus natto is removed and the primary fermentation in the step (5) is performed.
Comparative example 3: the lactic acid bacteria were removed and the secondary fermentation in step (6) was carried out, and the other preparation methods were the same as in example 1.
Comparative example 4: the preparation method is the same as that of example 1 except that the traditional Chinese medicines are removed.
Comparative example 5: the mixed enzyme and the enzymolysis in the step (8) are removed, and the other preparation methods are the same as the example 1.
Comparative example 6: the freezing in step (1) was removed, and the other preparation methods were the same as in example 1.
Comparative example 7: the heating and stir-frying in the step (7) are removed, and the other preparation methods are the same as those in the example 1.
Comparative example 8: the freeze-drying in step (8) was removed, and the other preparation methods were the same as in example 1.
Examples and comparative examples nutritional ingredients of whole wheat beverage powders:
the nutritional ingredients of the whole wheat beverage powders of the examples and the comparative examples are respectively detected, and sensory evaluation and shelf life detection are carried out, and the nutritional ingredients of the whole wheat beverage powders of the examples and the comparative examples are shown in Table 1.
Table 1: examples and comparative examples nutritional ingredients for Whole wheat beverage powders
The results in table 1 show that the whole wheat beverage powder of the example is rich in nutrition, has obviously higher contents of zinc, selenium and protein than the comparative example, is aromatic in flavor, palatable in sour and sweet taste and fine and smooth in taste, and shows that the whole wheat beverage powder provided by the invention has very high nutrition content.
Examples and comparative examples wholewheat beverage powders have a health benefit:
120 clean-grade Kunming mice are randomly selected and divided into 11 groups, each group comprises 10 mice, each male and female half are managed identically, the whole wheat beverage powder of the group is respectively gazed by 0.2g/kg (based on the weight of the mice) in each day in the example group and the comparative example group, the same amount of normal saline is gazed by the normal group, the test time is 50 days, after the test is fasted for 16 hours, the thymus organ index, the spleen organ index, the serum IL-2 and the clearance index of each test mouse are detected, and the health care effects of the whole wheat beverage powder in the example group and the comparative example group are shown in Table 2.
Table 2: examples and comparative examples wholewheat beverage powders for health benefits
Note: "-" indicates none.
As can be seen from Table 2, the thymus organ index, spleen organ index, serum IL-2 and clearance index of the mice after the test are obviously improved compared with those of the comparative example group and the control group in the whole wheat beverage powder in the example, which shows that the whole wheat beverage powder provided by the application has the effect of enhancing the immunity and does not harm the body health of the mice.
Claims (2)
1. The whole wheat beverage powder is characterized by being prepared from the following raw materials in parts by weight: 87-89 parts of wheat, 12-14 parts of oat, 12-14 parts of black bean, 8-10 parts of red bean, 8-10 parts of coix seed, 7-9 parts of white hyacinth bean, 7-9 parts of glutinous rice, 3-5 parts of bacillus natto, 4-6 parts of lactic acid bacteria, 11-13 parts of galacto-oligosaccharide, 5-7 parts of traditional Chinese medicine and 0.03-0.05 part of mixed enzyme; the wheat is placed for 1 year after being harvested;
the lactic acid bacteria comprise the following raw materials in parts by weight: 17-19 parts of lactobacillus acidophilus, 13-15 parts of lactobacillus delbrueckii, 10-12 parts of kefir and 10-12 parts of lactobacillus paracasei;
the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 43-45 parts of cassia seed, 36-38 parts of corn, 27-29 parts of ailanthus altissima, 27-29 parts of fructus broussonetiae, 11-13 parts of white halloysite and 11-13 parts of sal ammoniac;
the mixed enzyme is prepared from the following raw materials in parts by weight: 24-26 parts of amylase and 15-17 parts of cellulase.
2. A method of preparing a whole wheat beverage powder according to claim 1 comprising the steps of:
(1) cleaning wheat and oat, draining, adding water accounting for 10-15% of the weight of the wheat, and freezing at-20 to-18 ℃ for 10-12 hours to obtain a mixture A;
(2) mixing black beans, red beans, coix seeds, white hyacinth beans and sticky rice, and cleaning to obtain a mixture B;
(3) cleaning the traditional Chinese medicines, crushing the traditional Chinese medicines to 80-120 meshes, adding water in an amount which is 500-600 times the weight of the traditional Chinese medicines, decocting the traditional Chinese medicines until the volume of the traditional Chinese medicines is 1/10, filtering the traditional Chinese medicines, and removing precipitates to obtain a traditional Chinese medicine extracting solution;
(4) respectively placing the mixture A and the mixture B in a traditional Chinese medicine extracting solution, soaking for 6-7 hours at 40-50 ℃, heating and boiling, preserving heat for 10-15 minutes, and filtering to obtain clinker A, clinker B and boiling liquid;
(5) adding bacillus natto into the clinker A, uniformly stirring, and fermenting at 36-38 ℃ for 30-35 hours to obtain a primary fermentation material;
(6) adding the clinker B into the primary fermentation material, uniformly mixing, adding lactic acid bacteria, and fermenting at 42-44 ℃ for 10-12 hours to obtain a secondary fermentation material;
(7) placing the secondary fermentation material and galacto-oligosaccharide in a jacketed kettle, heating and stir-frying until the water content is 13-15% to obtain fried spice;
(8) crushing the fried spice to 80-100 meshes, adding the crushed fried spice into the boiling liquid obtained in the step (4), adding mixed enzyme, stirring and performing enzymolysis for 160-180 minutes at 39-41 ℃, and freeze-drying until the water content is 12-14% to obtain whole wheat beverage powder;
(9) vacuum packaging, and radiation sterilizing to obtain the final product;
and (4) heating and stir-frying in the step (7), wherein the temperature is 92-94 ℃, and the stirring speed is 51-53 r/min.
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