CN108378260A - A kind of high viscosity adlay rice-drink and preparation method thereof - Google Patents
A kind of high viscosity adlay rice-drink and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The present invention relates to technical field of beverage processing more particularly to a kind of high viscosity adlay rice-drink and preparation method thereof, which is prepared by fermentation raw material and seasoning, the fermentation raw material, ingredient：Myotonin, purple sweet potato, arrow-leaved oleaster, malt, glutinous rice, potherb mustard, lactobacillus；The seasoning, ingredient are：Bitter orange, bamboo shoots, carrot, green apple, fructus choerospondiatis, hawthorn, Rhizoma Chuanxiong, dandelion, yeast.Drinks taste sweet and sour taste of the present invention, solution uniformity is high, containing abundant carbohydrate, fat oil, amino acid, selenium, dietary fiber, there is strengthening the bones and muscles, correction gas, sharp stomach, diuresis, consumer edema and other effects.
Description
Technical field
The present invention relates to technical field of beverage processing, more particularly to a kind of high viscosity adlay rice-drink and preparation method thereof.
Background technology
Myotonin is to mend the medicinal good merchantable brand of body, and according to medical department's assay, myotonin contains protein 16.2%, fat
4.6%, carbohydrate 79.2%, winter is a kind of nourishing food, summer is cooked congee with myotonin with myotonin stewed pig's feet, chop and chicken
Or make cold drink ice myotonin, and be the clear tonic of body-building of relieving summer heat well, the kind Renhe root of myotonin can be used as medicine again cures the disease.Li Shi
Treasure exists《Compendium of Materia Medica》Described in：Myotonin energy " invigorating spleen and reinforcing stomach, tonifying lung heat-clearing, removes wind prevailing over dampness, and food of cooking a meal controls cold air, decocts drink,
Diuresis heat gonorrhea." in recent years, a large amount of scientific research and clinical practice prove, myotonin or a kind of anticancer drug, preliminary to reflect
Fixed, it is to the inhibiting rate of cancer up to 35% or more.
Attention with people to healthy food, fermented beverage are quickly grown, it has also become fastest-rising kind in beverage
One of.Myotonin carries out Efficient Conversion as a kind of quality plant raw material, using modern biotechnology, and exploitation high added value is natural
Health drink can not only open up the deep process technology field of myotonin, and will definitely be increasingly competitive fermented beverage
New energy is injected in market.But current fermented beverage products are still using fresh milk as fermentation raw material, and the cereal of myotonin etc is only
It is added in Yoghourt in the form of a small amount of pulp, is not the cereal preparation hair merely with myotonin etc truly
Ferment beverage.
Invention content
To overcome the defect of the above-mentioned prior art, a kind of high viscosity adlay rice-drink of present invention offer and preparation method thereof,
To promote the processing and utilization of myotonin, myotonin beverage types are enriched.
It is achieved particular by following technical scheme：.
A kind of high viscosity adlay rice-drink, is prepared by fermentation raw material and seasoning：
(1) fermentation raw material, in terms of mass parts, ingredient and its content are：500-600 parts of myotonin, purple sweet potato 80-
100 parts, 80-100 parts of arrow-leaved oleaster, 80-100 parts of malt, 80-100 parts of glutinous rice, 30-50 parts of potherb mustard, 8-12 parts of lactobacillus；
(2) seasoning, in terms of mass parts, ingredient and its content are：50-70 parts of bitter orange, 10-20 parts of bamboo shoots, Hu
5-10 parts of radish, 20-30 parts of green apple, 6-8 parts of fructus choerospondiatis, 5-9 parts of hawthorn, 7-10 parts of Rhizoma Chuanxiong, 5-8 parts of dandelion, 3-5 parts of yeast.
Preferably, the lactobacillus by mass ratio be 1: 1: 1: 1 subspecies bulgaricus, Lactobacillus delbrueckii subsp. lactis,
Lactobacillus helveticus, lactobacillus acidophilus mix.
Preferably, the yeast is Se-enriched yeast.
Preferably, the fermentation raw material and seasoning mass ratio are 10:3.
The high viscosity adlay rice-drink of the present invention, preparation method are as follows：
(1) raw material screening：By mass parts, it is normal to choose color and luster, free from extraneous odour, without go mouldy myotonin, purple sweet potato, sticky rice washing
It drains, it is spare；Arrow-leaved oleaster, malt, potherb mustard are cleaned respectively spare；
(2) pretreatment of raw material：Myotonin, glutinous rice, purple sweet potato are uniformly mixed, the hot-water soak of 5-8 times of its gross mass is added,
Microwave heating boiling 30-50min, be concentrated under reduced pressure makes its water content be 90-95% while hot, must be mixed after its temperature is down to room temperature
Object A is spare；It is spare that the powder that arrow-leaved oleaster, malt, potherb mustard crushing are granularity 0.5-3mm is obtained into mixture B；By bitter orange, bamboo shoots, Hu Luo
Fore-telling, green apple, fructus choerospondiatis, hawthorn, Rhizoma Chuanxiong, dandelion defibrination and yeast stir evenly seasoning is spare；
(3) it ferments：Mixture A, mixture B are mixed, lactobacillus is added and stirs evenly, is placed in fermentation tank and carries out first
Stage fermentation adds seasoning and carries out second stage fermentation, it is spare to obtain tunning；
(4) it allocates：Gained tunning and the pure water epoxy glue of 8-15 times of its quality are ground, filled through ultrasonic wave homogeneous
Dress, last pasteurization packaging.
Further, in step (2), the hot water temperature is 50-55 DEG C, and the soaking time is 10-15h.
Further, in step (2), the first stage fermentation is：At 35-48 DEG C, 30- is stirred every 3 hours
50min, stir speed (S.S.) 70-80r/min ferment 3-5 days.
Further, in step (2), the second stage fermentation is：At 28-38 DEG C, 30- is stirred every 2 hours
50min, stir speed (S.S.) 80-100r/min ferment 10-15 days.
Beneficial effects of the present invention：
(1) the method for the present invention is full of nutrition, food materials health, by rationally utilizing myotonin, purple sweet potato, arrow-leaved oleaster, malt, glutinous
A large amount of nutriment substance such as vitamin, starch etc., promotes the breeding of microorganism in fermentation in rice, potherb mustard, improves fermentation effect
Rate.
(2) bitter orange in the present invention, bamboo shoots, carrot, green apple, fructus choerospondiatis, hawthorn, Rhizoma Chuanxiong, dandelion had both contained abundant
Health-care components, and containing the polysaccharide, organic acid, mineral matter and other components for being improved the sense of taste, optimize the mouthfeel of beverage, also promote in fermentation
The formation of lactobacillus exocellular polysaccharide significantly improves the viscosity of beverage.
(3) drinks taste sweet and sour taste of the present invention, solution uniformity is high, containing abundant carbohydrate, fat oil, amino acid,
Selenium, dietary fiber have strengthening the bones and muscles, correction gas, sharp stomach, diuresis, consumer edema and other effects.
Specific implementation mode
Embodiment 1
The high viscosity adlay rice-drink of the present invention, preparation method are as follows：
(1) raw material screening：It is normal to choose color and luster, free from extraneous odour is clear without myotonin 50kg, purple sweet potato 8kg, the glutinous rice 8kg to go mouldy
It washes and drains, it is spare；Arrow-leaved oleaster 8kg, malt 8kg, potherb mustard 3kg are cleaned respectively spare；
(2) pretreatment of raw material：Myotonin, glutinous rice, purple sweet potato are uniformly mixed, 50 DEG C of hot water leaching of 5 times of its gross mass is added
10h is steeped, microwave heating boiling 30min, be concentrated under reduced pressure makes its water content be 90% while hot, must be mixed after its temperature is down to room temperature
Object A is spare；It is spare that the powder that arrow-leaved oleaster, malt, potherb mustard crushing are granularity 0.5mm is obtained into mixture B；By bitter orange 50kg, bamboo shoots
10kg, carrot 5kg, green apple 20kg, fructus choerospondiatis 6kg, hawthorn 5kg, Rhizoma Chuanxiong 7kg, dandelion 5kg defibrinations and Se-enriched yeast 3kg are stirred
It mixes uniform that seasoning is spare；
(3) it ferments：Mixture A, mixture B are mixed, it is sub- that subspecies bulgaricus 0.2kg, Lactobacillus delbrueckii lactic acid is added
Kind 0.2kg, Lactobacillus helveticus 0.2kg, lactobacillus acidophilus 0.2kg are stirred evenly, and are placed in progress first stage fermentation in fermentation tank,
It adds 25.08kg seasonings and carries out second stage fermentation, it is spare to obtain tunning；The first stage ferments：35
At DEG C, 30min, stir speed (S.S.) 70r/min are stirred every 3 hours, is fermented 3 days；The second stage is fermented：At 28 DEG C
Under, 30min, stir speed (S.S.) 80r/min are stirred every 2 hours, is fermented 10 days；
(4) it allocates：Gained tunning and the pure water epoxy glue of 8 times of its quality are ground, it is filling through ultrasonic wave homogeneous, most
Pasteurization is packed afterwards.
Embodiment 2
The high viscosity adlay rice-drink of the present invention, preparation method are as follows：
(1) raw material screening：It is normal to choose color and luster, free from extraneous odour, without myotonin 60kg, purple sweet potato 10kg, the glutinous rice 10kg to go mouldy
Cleaning drains, spare；Arrow-leaved oleaster 10kg, malt 10kg, potherb mustard 5kg are cleaned respectively spare；
(2) pretreatment of raw material：Myotonin, glutinous rice, purple sweet potato are uniformly mixed, 55 DEG C of hot water leaching of 8 times of its gross mass is added
15h is steeped, microwave heating boiling 50min, be concentrated under reduced pressure makes its water content be 95% while hot, must be mixed after its temperature is down to room temperature
Object A is spare；It is spare that the powder that arrow-leaved oleaster, malt, potherb mustard crushing are granularity 3mm is obtained into mixture B；By bitter orange 70kg, bamboo shoots 20kg,
Carrot 10kg, green apple 30kg, fructus choerospondiatis 8kg, hawthorn 9kg, Rhizoma Chuanxiong 10kg, dandelion 8kg defibrinations and Se-enriched yeast 5kg are stirred
It is uniform that seasoning is spare；
(3) it ferments：Mixture A, mixture B are mixed, it is sub- that subspecies bulgaricus 0.3kg, Lactobacillus delbrueckii lactic acid is added
Kind 0.3kg, Lactobacillus helveticus 0.3kg, lactobacillus acidophilus 0.3kg are stirred evenly, and are placed in progress first stage fermentation in fermentation tank,
It adds 35.1kg seasonings and carries out second stage fermentation, it is spare to obtain tunning；The first stage ferments：At 48 DEG C
Under, 50min, stir speed (S.S.) 80r/min are stirred every 3 hours, is fermented 5 days；The second stage is fermented：At 38 DEG C
Under, 50min, stir speed (S.S.) 100r/min are stirred every 2 hours, is fermented 15 days；
(4) it allocates：Gained tunning and the pure water epoxy glue of 15 times of its quality are ground, it is filling through ultrasonic wave homogeneous,
Last pasteurization packaging.
Embodiment 3
The high viscosity adlay rice-drink of the present invention, preparation method are as follows：
(1) raw material screening：It is normal to choose color and luster, free from extraneous odour is clear without myotonin 55kg, purple sweet potato 9kg, the glutinous rice 9kg to go mouldy
It washes and drains, it is spare；Arrow-leaved oleaster 9kg, malt 9kg, potherb mustard 4kg are cleaned respectively spare；
(2) pretreatment of raw material：Myotonin, glutinous rice, purple sweet potato are uniformly mixed, 55 DEG C of hot water leaching of 7 times of its gross mass is added
15h is steeped, microwave heating boiling 50min, be concentrated under reduced pressure makes its water content be 95% while hot, must be mixed after its temperature is down to room temperature
Object A is spare；It is spare that the powder that arrow-leaved oleaster, malt, potherb mustard crushing are granularity 2mm is obtained into mixture B；By bitter orange 60kg, bamboo shoots 10kg,
Carrot 10kg, green apple 30kg, fructus choerospondiatis 8kg, hawthorn 9kg, Rhizoma Chuanxiong 10kg, dandelion 5kg defibrinations and Se-enriched yeast 3kg are stirred
It is uniform that seasoning is spare；
(3) it ferments：Mixture A, mixture B are mixed, it is sub- that subspecies bulgaricus 0.2kg, Lactobacillus delbrueckii lactic acid is added
Kind 0.2kg, Lactobacillus helveticus 0.2kg, lactobacillus acidophilus 0.2kg are stirred evenly, and are placed in progress first stage fermentation in fermentation tank,
It adds 28.68kg seasonings and carries out second stage fermentation, it is spare to obtain tunning；The first stage ferments：44
At DEG C, 40min, stir speed (S.S.) 80r/min are stirred every 3 hours, is fermented 4 days；The second stage is fermented：At 33 DEG C
Under, 40min, stir speed (S.S.) 90r/min are stirred every 2 hours, is fermented 14 days；
(4) it allocates：Gained tunning and the pure water epoxy glue of 11 times of its quality are ground, it is filling through ultrasonic wave homogeneous,
Last pasteurization packaging.
Test example
100 food enthusiasts of random selection respectively, wherein 12-20 Sui 30,21-30 Sui 30,31-50 Sui 20,
51-68 Sui 20, food enthusiasts have students, teacher, food and drink practitioner, nutritionist.Take the present invention identical in quality
The adlay rice-drink of embodiment 1-3 and the myotonin fermented beverage of Jinan true fruit Food Co., Ltd are tasted, and are calculated as respectively
1-3 groups, control group are tested, its fragrance is evaluated by food enthusiasts, is divided for full marks 10 with warm pure do not stimulate of fragrance；Mouthfeel,
It is sour-sweet it is moderate to have viscosity be that full marks 10 divide, evaluate vegetable taste, good taste full marks moderate with tart flavour, tasty 10 divide；Quality, in trial test
Beverage divides without a height of full marks of particulate matter, viscosity 10.
Appraisal result：
| Fragrance | Mouthfeel | Quality | |
| Test group 1 | 9.8 | 9.5 | 9.8 |
| Test group 2 | 9.5 | 8.9 | 8.8 |
| Test group 3 | 9.3 | 9.1 | 9.4 |
| Control group | 8.7 | 6.1 | 7.3 |
As can be seen that using the test group of the method for the present invention, fragrance is slightly better than commercially available similar beverage, in mouthfeel and quality
It is significantly better than commercial beverage.
Claims (8)
1. a kind of high viscosity adlay rice-drink, which is characterized in that be prepared by fermentation raw material and seasoning：
(1) fermentation raw material, in terms of mass parts, ingredient and its content are：500-600 parts of myotonin, 80-100 parts of purple sweet potato,
80-100 parts of arrow-leaved oleaster, 80-100 parts of malt, 80-100 parts of glutinous rice, 30-50 parts of potherb mustard, 8-12 parts of lactobacillus；
(2) seasoning, in terms of mass parts, ingredient and its content are：50-70 parts of bitter orange, 10-20 parts of bamboo shoots, carrot 5-
10 parts, 20-30 parts of green apple, 6-8 parts of fructus choerospondiatis, 5-9 parts of hawthorn, 7-10 parts of Rhizoma Chuanxiong, 5-8 parts of dandelion, 3-5 parts of yeast.
2. high viscosity adlay rice-drink as described in claim 1, which is characterized in that the lactobacillus is 1: 1: 1 by mass ratio:
1 subspecies bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, lactobacillus acidophilus mix.
3. high viscosity adlay rice-drink as described in claim 1, which is characterized in that the yeast is Se-enriched yeast.
4. high viscosity adlay rice-drink as described in claim 1, which is characterized in that the fermentation raw material and seasoning mass ratio
It is 10:3.
5. high viscosity adlay rice-drink as described in claim 1, which is characterized in that preparation method is as follows：
(1) raw material screening：By mass parts, it is normal to choose color and luster, free from extraneous odour, without go mouldy myotonin, purple sweet potato, sticky rice washing drip
It is dry, it is spare；Arrow-leaved oleaster, malt, potherb mustard are cleaned respectively spare；
(2) pretreatment of raw material：Myotonin, glutinous rice, purple sweet potato are uniformly mixed, the hot-water soak of 5-8 times of its gross mass, microwave is added
Ebuillition of heated 30-50min, be concentrated under reduced pressure makes its water content be 90-95% while hot, and mixture A is obtained after its temperature is down to room temperature
It is spare；It is spare that the powder that arrow-leaved oleaster, malt, potherb mustard crushing are granularity 0.5-3mm is obtained into mixture B；By bitter orange, bamboo shoots, carrot,
Green apple, fructus choerospondiatis, hawthorn, Rhizoma Chuanxiong, dandelion defibrination and yeast stir evenly seasoning is spare；
(3) it ferments：Mixture A, mixture B are mixed, lactobacillus is added and stirs evenly, is placed in fermentation tank and carries out the first stage
Fermentation adds seasoning and carries out second stage fermentation, it is spare to obtain tunning；
(4) it allocates：Gained tunning and the pure water epoxy glue of 8-15 times of its quality are ground, it is filling through ultrasonic wave homogeneous, most
Pasteurization is packed afterwards.
6. the preparation method of high viscosity adlay rice-drink as claimed in claim 5, which is characterized in that in step (2), the heat
Coolant-temperature gage is 50-55 DEG C, and the soaking time is 10-15h.
7. the preparation method of high viscosity adlay rice-drink as claimed in claim 5, which is characterized in that in step (2), described
One stage fermentation is：At 35-48 DEG C, 30-50min, stir speed (S.S.) 70-80r/min are stirred every 3 hours, ferment 3-5
It.
8. the preparation method of high viscosity adlay rice-drink as claimed in claim 5, which is characterized in that in step (2), described
Two-stage fermentation is：At 28-38 DEG C, 30-50min, stir speed (S.S.) 80-100r/min, fermentation are stirred every 2 hours
10-15 days.
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