CN109363025A - A kind of wheat seedling beverage and preparation method thereof rich in dietary fiber - Google Patents
A kind of wheat seedling beverage and preparation method thereof rich in dietary fiber Download PDFInfo
- Publication number
- CN109363025A CN109363025A CN201811170860.4A CN201811170860A CN109363025A CN 109363025 A CN109363025 A CN 109363025A CN 201811170860 A CN201811170860 A CN 201811170860A CN 109363025 A CN109363025 A CN 109363025A
- Authority
- CN
- China
- Prior art keywords
- sodium
- acid
- dietary fiber
- rich
- 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
- 241000209140 Triticum Species 0.000 title claims abstract description 132
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 132
- 235000013361 beverage Nutrition 0.000 title claims abstract description 111
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 106
- 239000002253 acid Substances 0.000 claims abstract description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 73
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 69
- 239000000843 powder Substances 0.000 claims abstract description 69
- 239000003765 sweetening agent Substances 0.000 claims abstract description 69
- 239000003381 stabilizer Substances 0.000 claims abstract description 56
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 claims abstract description 52
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims abstract description 52
- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims abstract description 52
- 150000001875 compounds Chemical class 0.000 claims abstract description 51
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 48
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 48
- 239000011718 vitamin C Substances 0.000 claims abstract description 48
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 48
- 239000001509 sodium citrate Substances 0.000 claims abstract description 46
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 239000011734 sodium Substances 0.000 claims description 61
- 229910052708 sodium Inorganic materials 0.000 claims description 61
- 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 60
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 60
- 230000001954 sterilising effect Effects 0.000 claims description 56
- 238000003756 stirring Methods 0.000 claims description 38
- 238000004659 sterilization and disinfection Methods 0.000 claims description 37
- 239000005018 casein Substances 0.000 claims description 36
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 36
- 235000021240 caseins Nutrition 0.000 claims description 36
- 238000011049 filling Methods 0.000 claims description 35
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 29
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 24
- 235000010413 sodium alginate Nutrition 0.000 claims description 24
- 239000000661 sodium alginate Substances 0.000 claims description 24
- 229940005550 sodium alginate Drugs 0.000 claims description 24
- 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 23
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 23
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 23
- 235000015165 citric acid Nutrition 0.000 claims description 20
- 239000000839 emulsion Substances 0.000 claims description 20
- 238000013329 compounding Methods 0.000 claims description 19
- 238000004945 emulsification Methods 0.000 claims description 19
- 239000012467 final product Substances 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 239000013049 sediment Substances 0.000 claims description 15
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 13
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000004384 Neotame Substances 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000019412 neotame Nutrition 0.000 claims description 4
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 4
- 108010070257 neotame Proteins 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- 244000228451 Stevia rebaudiana Species 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001369 metatartaric acid Substances 0.000 claims description 2
- 235000011042 metatartaric acid Nutrition 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 18
- 239000002657 fibrous material Substances 0.000 description 18
- 239000000203 mixture Substances 0.000 description 16
- 239000005022 packaging material Substances 0.000 description 16
- 235000013305 food Nutrition 0.000 description 10
- 239000000049 pigment Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- -1 3- hydroxyl -4- methoxyphenyl Chemical group 0.000 description 6
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 6
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 230000001376 precipitating effect Effects 0.000 description 6
- 240000005979 Hordeum vulgare Species 0.000 description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 description 5
- 229930002875 chlorophyll Natural products 0.000 description 5
- 235000002864 food coloring agent Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000019804 chlorophyll Nutrition 0.000 description 4
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 4
- 230000016615 flocculation Effects 0.000 description 4
- 238000005189 flocculation Methods 0.000 description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229940032147 starch Drugs 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000000975 dye Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 235000015424 sodium Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 241000219793 Trifolium Species 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000536 complexating effect Effects 0.000 description 2
- 229910001431 copper ion Inorganic materials 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000008233 hard water Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 229940080313 sodium starch Drugs 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- AEMOLEFTQBMNLQ-AZLKCVHYSA-N (2r,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-AZLKCVHYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-SYJWYVCOSA-N (2s,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-SYJWYVCOSA-N 0.000 description 1
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- SWWQQSDRUYSMAR-UHFFFAOYSA-N 1-[(4-hydroxyphenyl)methyl]-1,2,3,4-tetrahydroisoquinoline-6,7-diol;hydrochloride Chemical group Cl.C1=CC(O)=CC=C1CC1C2=CC(O)=C(O)C=C2CCN1 SWWQQSDRUYSMAR-UHFFFAOYSA-N 0.000 description 1
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000544043 Blyxa aubertii Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical group [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000012675 alcoholic extract Chemical group 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 229920006321 anionic cellulose Polymers 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- SWEYNHYBJHPVJL-UHFFFAOYSA-N butanoic acid;sodium Chemical compound [Na].CCCC(O)=O SWEYNHYBJHPVJL-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940019405 chlorophyllin copper complex Drugs 0.000 description 1
- 230000002759 chromosomal effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 125000005594 diketone group Chemical group 0.000 description 1
- 239000003937 drug carrier Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229960005190 phenylalanine Drugs 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000447 polyanionic polymer Polymers 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 238000009781 safety test method Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 230000010148 water-pollination 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
- A23L2/38—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
-
- 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
- A23L2/58—Colouring agents
-
- 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
Abstract
The present invention relates to liquid beverage technical fields, and in particular to a kind of wheat seedling beverage and preparation method thereof rich in dietary fiber.The wheat seedling beverage rich in dietary fiber prepares raw material, in parts by weight, if including wheat leaf powder 0.01~0.35, sweetener 5.0~8.5, compound stabilizer 0.20~0.65, acid 0.01~0.10, sodium citrate 0.01~0.10, vitamin C 0.005~0.03, sodium copper chlorophyllin 0.05~0.12, pure water 90~95.
Description
Technical field
The present invention relates to liquid beverage technical fields, and in particular to a kind of wheat seedling beverage rich in dietary fiber and its
Preparation method.
Background technique
With economic continuous development, the continuous promotion of people's living standard, everybody is also become more diversified the demand to beverage
Change, it is beautiful to be stepped up to mouthfeel from former single quenching one's thirst, and then rise to should mouthfeel is beautiful, has functionality again,
While a kind of or wholesome green beverage.Barley and wheat are that nutrition is most abundant in current 300 various plants, the most
Balanced high alkalinity nutriment is most suitable for the plant nutrient raw material that human body cell needs, amino in 18 containing human body needs
Acid, 70 several mineral materials, 20 multivitamins, there are also a large amount of natural chlorophyll and thousands of kinds of organized enzymes, wherein calcareous compare ox
Milk is 8 times high, and Vitamin C is 45 times of apple, and carrotene is 13 times of carrot, and irony is 5 times of spinach, and protein compares milk
It is 16 times high, 20 times higher than banana of potassium content etc..Have in the prior art using barley young leaf powder and sweetener, acid, edible color
Some beverages are prepared together to meet people's portion requirements in the auxiliary materials such as element.
Wherein, the color of food is that people contact the first perception of food, and food in beautiful color not only can be improved
The sensory qualities of food give the enjoyment of beauty, excite the desire to purchase of people, and can also improve a poor appetite.Therefore, color is
Measure one of the important indicator of food quality.In order to keep or improve the color of food, generally require in food processing to food
Product carry out artificially coloring.Edible pigment is exactly a kind of food additives for making food color and improving food color.Food colour
It is divided into natural and chemical combination two classes by its source.Chemical synthesis pigment is generally bright in colour, and strong coloring force, fastness is big, property
Matter is stablized, and is once once widely applied.But with the development of food colour safety testing technology, sending out secondary colour existing is known as cause
Cancer effect and induction chromosomal variation, thus permitted workable synthetic dyestuff kind and reduced, yield reduces.In recent years, state
Endeavouring to develop macromolecule polyalcohol synthetic dyestuff in terms of external synthetic dyestuff.Natural pigment color is poor, but highly-safe,
Some also certain nutritive value or pharmacological actions, and abundance, thus it is increasingly subject to the attention of people, growth trend is very
Fastly.In the use aspect of current edible pigment, natural pigment has been occupied an leading position.Exploitation natural pigment is world's edible pigment hair
The general trend of exhibition.Chlorophyll and its derivative have the history in more than 30 years in China as the production of natural food colour, mainly
Product is chlorophyll paste and sodium copper chlorophyllin.
However, although sodium copper chlorophyllin source is natural, and since its unique molecular structure becomes a kind of water
Soluble natural colorant, still, also in that its unique molecular structure leads to it in different environments have it is different steady
It is qualitative, it causes with sodium copper chlorophyllin to be that the wheat seeding beverage that pigment is prepared is needed through special stabilization processes, or
The acid-base property of beverage is adjusted to alkalinity, moreover, water employed in beverage can not be hard water, otherwise sodium copper chlorophyllin exists
It is easy precipitating in hard water, acidic environment or system containing calcium plasma, generates floccule, influences the coloring of beverage and penetrating
Property, it should not also fluctuate in biggish environment in the temperature difference and save for a long time.And the acid-base property for changing beverage necessarily will affect the mouth of beverage
Sense, in order to which the color of beverage is likely to sacrifice its mouthfeel, or has to cause to prepare by special stabilization process
The increase of cost, it is simple that therefore, it is necessary to study preparation processes, and can plan as a whole to take mouthfeel, color, flavor etc. into account simultaneously comprehensive
Can be excellent, by the drink product that people like and welcome.
Summary of the invention
In order to solve the above-mentioned technical problem, the first aspect of the present invention provides a kind of wheat seedling drink rich in dietary fiber
Material, the wheat seedling beverage rich in dietary fiber prepares raw material, in parts by weight, if including wheat leaf powder 0.01~
0.35, sweetener 5.0~8.5, compound stabilizer 0.20~0.65, acid 0.01~0.10, sodium citrate 0.01~0.10,
Vitamin C 0.005~0.03, sodium copper chlorophyllin 0.05~0.12, pure water 90~95.
As a kind of perferred technical scheme, the wheat seedling beverage rich in dietary fiber prepares raw material, with weight
Part meter, if including wheat leaf powder 0.08~0.20, sweetener 6.0~8.0, compound stabilizer 0.30~0.50, acid 0.02
~0.08, sodium citrate 0.02~0.08, vitamin C 0.008~0.015, sodium copper chlorophyllin 0.07~0.12, pure water
90~95.
As a kind of perferred technical scheme, the sweetener be selected from white granulated sugar, Aspartame, acesulfame potassium, Advantest sweet tea,
One of neotame, stevia, Sucralose are a variety of.
As a kind of perferred technical scheme, the acid is selected from phosphoric acid, citric acid, lactic acid, tartaric acid, inclined winestone
One of acid, malic acid, fumaric acid, ascorbic acid, gluconic acid, acetic acid, succinic acid, glutamic acid are a variety of.
As a kind of perferred technical scheme, the compound stabilizer includes starch Sodium Octenyl Succinate, caseinic acid
Sodium, sodium carboxymethylcellulose.
As a kind of perferred technical scheme, the compound stabilizer further includes Ultra Tex 2 and alginic acid
Sodium.
As a kind of perferred technical scheme, the starch Sodium Octenyl Succinate, casein sodium, carboxymethyl cellulose
The weight ratio of sodium, Ultra Tex 2 and sodium alginate is followed successively by (1.5~3): (0.2~1.0): (0.5~
1.0): (1~3): (0.5~1.2).
As a kind of perferred technical scheme, the starch Sodium Octenyl Succinate, casein sodium, carboxymethyl cellulose
The weight ratio of sodium, Ultra Tex 2 and sodium alginate is followed successively by (1.5~2.0): (0.2~0.7): 0.8:(2~
3): (0.5~1.2).
The second aspect of the invention provides the preparation method of the wheat seedling beverage rich in dietary fiber as described above, packet
Include following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 2~5, be heated to 30~50 DEG C, stirring is to dissolving, if wheat leaf powder, multiple is added after being cooled to room temperature
With stabilizer, vitamin C and sodium copper chlorophyllin, specified volume is added water to, stirs pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used for 30~
35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas；
S04: resulting system is walked to S03 and carries out high-temperature instantaneous sterilization, is post-processed to obtain the final product.
As a kind of perferred technical scheme, the vacuum degree that uses of vacuum outgas described in S03 step for 910MPa or with
On, temperature is not higher than 43 DEG C；The temperature that uses of high-temperature instantaneous sterilization described in S04 step is 130~140 DEG C, sterilizing time 5
~15 seconds.
The utility model has the advantages that the raw material for preparing in the wheat seedling beverage provided by the invention rich in dietary fiber is all from naturalization
Object is closed, also that injury will not do not generated to human body using additives such as preservatives.And chlorophyllin copper complex sodium is used in the present invention
The raw materials such as salt, compound stabilizer are not having by the raw material type between above-mentioned specified raw material and the compounding between weight ratio
Have by special, complicated stabilization processes, so that it may which it is good to obtain height temperature stability, pure color, uniformly tempting, limpid
Bright, the obvious layering of nothing, the beverage without the impurity for precipitating, being visible by naked eyes.Moreover, whiles guaranteeing stability, color etc.
Will not sacrifice the mouthfeel of beverage, beverage still have sweet and sour taste, without bitter or excitement, pleasant impression are lasting, flavor intensity is moderate,
Without miscellaneous smell, tissue exquisiteness, smooth smooth refreshing, pure nature, excellent taste are suitble to the men and women of different age group to drink.
Specific embodiment
It is further clear, complete that the technical characteristic work in technical solution is provided to the present invention With reference to embodiment
Description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on this
Embodiment in invention, every other reality obtained by those of ordinary skill in the art without making creative efforts
Example is applied, shall fall within the protection scope of the present invention.
Word " preferred ", " preferably ", " preferred " in the present invention etc. refer to, can provide certain in some cases
The embodiment of the present invention of a little beneficial effects.However, other embodiments may also under identical circumstances or in the case of other
It is preferred.In addition, not implying that other embodiments are unavailable to the statement of one or more preferred embodiments, it is not yet
It is intended to exclude other embodiments except the scope of the present invention.
It should be appreciated that the variation and sequence of steps of various substitutions can be used in the present invention, unless specifically stated on the contrary.In addition,
In the case where in any operational instances or otherwise pointing out, indicate to make in such as description and claims
All numbers of the amount of ingredient should be understood to be modified by term " about " in all cases.Therefore, unless indicated to the contrary,
Otherwise the numerical parameter illustrated in the following description and appended dependent claims is the expected performance to be obtained according to the present invention
And the approximation changed.It is at least not intended to the applicable limitation of doctrine of equivalents within the scope of the claims, each numerical value
Parameter should at least be explained according to the number of the effective digital of report and by the common rounding-off technology of application.
Although illustrating that broad range of numberical range and parameter of the invention are approximations, listed in specific example
Numerical value is reported as accurately as possible.However, any numerical value inherently includes the standard deviation by finding in its each self-test measurement
The certain errors necessarily led to.
In order to solve the above-mentioned technical problem, the first aspect of the present invention provides a kind of wheat seedling drink rich in dietary fiber
Material, the wheat seedling beverage rich in dietary fiber prepares raw material, in parts by weight, if including wheat leaf powder 0.01~
0.35, sweetener 5.0~8.5, compound stabilizer 0.20~0.65, acid 0.01~0.10, sodium citrate 0.01~0.10,
Vitamin C 0.005~0.03, sodium copper chlorophyllin 0.05~0.12, pure water 90~95；Preferably, described fine rich in diet
The wheat seedling beverage of dimension prepares raw material, in parts by weight, if including wheat leaf powder 0.08~0.20, sweetener 6.0~8.0,
Compound stabilizer 0.30~0.50, acid 0.02~0.08, sodium citrate 0.02~0.08, vitamin C 0.008~
0.015, sodium copper chlorophyllin 0.07~0.12, pure water 90~95；It is further preferred that the wheat rich in dietary fiber
Seedling beverage prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.0~7.5, compound stabilizer 0.35
~0.45, acid 0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
If wheat leaf powder
If wheat leaf powder be use organic wheat just overwintering length to 15~30cm seedling tender leaf for raw material, process is advanced
The powder raw material that freeze-drying crushing technology is prepared.If the wheat leaf powder in the present invention can be obtained from purchase on the market
, it can also be made by the steps to obtain:
S01: barley young leaf is screened and is cleaned；
S02: the barley young leaf after cleaning is cut into 3~5cm wheat section, carries out steam beating, and fixing temperature is 200~220 DEG C,
Fixation time is 70~150s；
S03: the S02 walks resulting wheat section drying 12~16 hours at 60~70 DEG C, then that wheat section is cold at -40 DEG C
Freeze 30min, taking-up is crushed to 180~220 mesh powders, obtains the barley young leaf powder.
Sweetener
Sweetener is a kind of food additives for increasing sweet taste for beverage, is not carried out in the present invention to sweetener any
It limits, any food grade sweetener can be used under the premise of not influencing beverage comprehensive performance.
In some embodiments, the sweetener be selected from white granulated sugar, Aspartame, acesulfame potassium, Advantest sweet tea, neotame,
One of stevia, Sucralose are a variety of；Preferably, the sweetener is white granulated sugar.Advantest sweet tea therein is one
Kind intense sweeteners, chemical name are N- [N- [3- (3- hydroxyl -4- methoxyphenyl) propyl-L-a- aspartoyl]-L- phenylpropyl alcohol
Propylhomoserin -1- methyl esters], it can be obtained from purchase on the market.The neotame is a kind of functional sweetener, and chemical name is N- [N-
(3,3- dimethylbutyl)-L- α-aspartoyl]-L-phenylalanine -1- methyl esters, it can be obtained from purchase on the market.
Acid
Acid is a kind of food additives for increasing tart flavour for beverage, is not carried out in the present invention to acid any
It limits, any food-grade acid can be used under the premise of not influencing beverage comprehensive performance.
In some embodiments, the acid is selected from phosphoric acid, citric acid, lactic acid, tartaric acid, metatartaric acid, apple
One of acid, fumaric acid, ascorbic acid, gluconic acid, acetic acid, succinic acid, glutamic acid are a variety of；Preferably, the acid
Taste agent is citric acid.
Sodium citrate
Sodium citrate alias sodium citrate in the present invention, using food grade products, purchase is obtained on the market.
Vitamin C
Ascorbic structure is a kind of polyol, the 2nd and the 3rd upper two phase in molecule similar to glucose
Adjacent enolic hydroxyl easily dissociates and releases H+, therefore there is the property of acid, also known as ascorbic acid.Vitamin C has very strong
Reproducibility, it is easy to be oxidized to dehydrogenation vitamin C, but its reaction is reversible, and ascorbic acid and hydroascorbic acid
With same physiological function, if but hydroascorbic acid continue to aoxidize, generate the ancient happy saccharic acid of diketone, then react irreversible and complete
Physiological potency is lost entirely.Vitamin C in the present invention is obtained from purchase on the market.
Sodium copper chlorophyllin
Sodium copper chlorophyllin (Sodium copper chlorophyllin) is blackish green powder, is with natural green
Plant tissue, such as silkworm faeces, clover, clover, bamboo plant leaf be raw material, with acetone, methanol, ethyl alcohol, petroleum ether etc.
Organic solvent extracts, and replaces chlorophyll center magnesium ion with copper ion, while being saponified to it with alkali, removes demethyl and plant
The carboxyl formed after hydroxyl becomes disodium salt, thus, sodium copper chlorophyllin is semi-synthetic pigment.Chlorophyll copper sodium in the present invention
Salt is obtained from buying on the market.
Compound stabilizer
Compound stabilizer in the present invention refers to that each component that can make the wheat seedling beverage rich in dietary fiber is being drunk
Material preparation keeps stable homogeneous state during preservation etc., avoids the occurrence of the substance of the wild effects such as flocculation, precipitating, layering.
In some embodiments, the compound stabilizer includes starch Sodium Octenyl Succinate, casein sodium, carboxylic first
Base sodium cellulosate.
Starch Sodium Octenyl Succinate
Starch Sodium Octenyl Succinate (sodium starch octenyl succinate) is with starch and octenyl amber
Amber acid anhydrides may be handled, boiling or the change of pre-gelatinized obtained by bleaching through being esterified by enzymatic treatment, dextrin, acid
Learn substance.When starch Sodium Octenyl Succinate acts on beverage stabilizer, the groups such as hydrophilic carboxylic acid are extend into water, make this
Compound has water-soluble well, and dissolubility is good in water, and transparent liquid, thus it and sucrose ester and other
Glue product is more preferable compared to performance, can assign that emulsion appearance is glossy, feeling of taste lubrication.Ocentyl succinic in the present invention
Sodium starch is obtained from buying on the market.
Casein sodium
Casein sodium is also known as casein sodium, casein-sodium, butyric acid sodium or casein, is main protein junket in cow's milk
The sodium salt of albumen, the various amino acid containing needed by human body, nutritive value are very high.Its relative molecular mass 75000~375000,
Soluble easily in water, close to neutrality, protein content is greater than 90%；It is to handle casein curdled milk with basic species (such as sodium hydroxide),
By the casein of water-insoluble at a kind of obtained white of soluble form or yellowish coloured particles or powder.Due to junket egg
Bai Benshen is a kind of animal protein, is made of amino acid, and amino therein, hydroxyl, carboxyl, sulfydryl isoreactivity group are very
It is more, cause hydrogen bond in casein molecule too strong, is easily formed the aggregated structure of helical fold, does not dissolve in water, and in alkali
Property material effect under its state of aggregation be destroyed, form sodium salt and become be dissolved in water.Therefore the aqueous solution of casein sodium is in neutrality,
Flocculation sedimentation when acidic materials being added wherein, or adjusting its pH value to acidity.Therefore, caseinic acid is used alone in the present invention
The sour-sweet degree that beverage can not be adjusted when sodium is as beverage stabilizer well, it is comprehensive cannot to obtain stability, mouthfeel etc.
It can simultaneous good beverage.Casein sodium in the present invention is obtained from buying on the market.
Sodium carboxymethylcellulose
Sodium carboxymethylcellulose, also known as sanlose, carboxymethyl cellulose (CMC-Na), is glucose polymerisation
The cellulose derivative that degree is 100~2000.Belong to anionic cellulose ether, for white milky fibrous powder or
Grain.It is easily dispersed in water at clear gum solution, it is insoluble in the organic solvents such as ethyl alcohol.1% aqueous solution pH is 6.5~8.5,
When pH>10 or<5, cement viscosity is significantly reduced, and in pH=7, performance is best.It is rapid in 20 DEG C or less viscosity to thermostabilization
Rise, variation is slower at 45 DEG C, and 80 DEG C or more long-time heatings can make that its colloid is denaturalized and viscosity and performance are decreased obviously.It is readily soluble
Yu Shui, solution are transparent；Very stable in alkaline solution, then facile hydrolysis, pH value will appear precipitating when being 2~3 under acidic environment,
Chance multivalent metal salt, which may also can react, to be precipitated.Sodium carboxymethylcellulose in the present invention is obtained from buying on the market.
In some preferred embodiments, the compound stabilizer further includes Ultra Tex 2 and alginic acid
Sodium.
Ultra Tex 2
Ultra Tex 2 be cornstarch through more sodium metaphosphates be crosslinked or phosphorus oxychloride cross-link after, then through aceticanhydride
Esterification is made.Or combined reaction is passed through by sodium trimetaphosphate and acetic anhydride (≤10%) or vinyl acetate (≤7.5%) and starch
Prepared by modified starch, it is odorless, tasteless, it is soluble easily in water, do not dissolve in organic solvent.Compared with ative starch, solubility, swelling
Power and transparency significantly improve；Aging tendency be substantially reduced, freeze-stable improve, can heat resistanceheat resistant.Acetylation two in the present invention
Starch phosphate is obtained from buying on the market.
Sodium alginate
Sodium alginate is the by-product after extracting iodine and mannitol in the kelp or sargassum of brown algae, molecule by
Beta-D-mannuronic acid (β-D-mannuronic, M) and α-L- guluronic acid (α-L-guluronic, G) press (1 → 4) key company
It connects, is a kind of natural polysaccharide, stability, dissolubility, viscosity and safety needed for there is pharmaceutical preparation auxiliary material.Alginic acid
Sodium contains a large amount of-COO-, can express polyanion behavior in aqueous solution, has certain adhesion, can be used as treating
The pharmaceutical carrier of mucous membrane tissue.In acid condition ,-COO- is transformed into-COOH, and degree of ionization reduces, the hydrophily of sodium alginate
It reduces, strand is shunk, and when pH value increases ,-COOH group is constantly dissociated, and the increased hydrophilicity of sodium alginate, strand is stretched
Exhibition.Therefore, sodium alginate has apparent pH sensibility.
In some preferred embodiments, the starch Sodium Octenyl Succinate, casein sodium, carboxymethyl cellulose
The weight ratio of sodium, Ultra Tex 2 and sodium alginate is followed successively by (1.5~3): (0.2~1.0): (0.5~
1.0): (1~3): (0.5~1.2)；Preferably, the starch Sodium Octenyl Succinate, casein sodium, carboxymethyl cellulose
The weight ratio of sodium, Ultra Tex 2 and sodium alginate is followed successively by (1.5~2.0): (0.2~0.7): 0.8:(2~
3): (0.5~1.2)；It is further preferred that the starch Sodium Octenyl Succinate, casein sodium, sodium carboxymethylcellulose,
The weight ratio of Ultra Tex 2 and sodium alginate is followed successively by 1.8:0.5:0.8:2.2:1.2.
It has been found that in the preparation process of the wheat seedling beverage rich in dietary fiber, without using compound stabilizer or
When certain one or several component therein are used alone as stabilizer, prepare resulting beverage stability, mouthfeel etc. and do not allow people
It is satisfied, it is easy to appear the positions such as not bright enough, the muddy, precipitating of beverage and drafts situation, be likely to occur to drink when serious and unsmooth feel well, have
Situations such as sand type, and when using compound stabilizer provided by the invention, especially make according to weight ratio provided by the invention
Used time, the comprehensive performances such as the beverage color being prepared, mouthfeel, height temperature stability are significantly improved, even if through too low
Mild high-temperature process will not substantially change the above-mentioned characteristic of beverage.Occur above situation the possible reason is, due to acidity etc.
Environment is easily destroyed the complexing in sodium copper chlorophyllin between the groups such as copper and alcoholic extract hydroxyl group, so that it is easy flocculation sedimentation, makes
The bad stability of beverage.And casein sodium, starch Sodium Octenyl Succinate, sodium alginate, the shallow lake of acetylation two is used alone
Powder phosphate, sodium carboxymethylcellulose etc. organize timesharing, due to all there is part hydrophobic segment, Ke Neng in said components strand
Active force under different systems or environment between the other components in system including pure water changes, and changes body
Interaction force intensity in system between each component, so that some components in system be made to flocculate out.For example, caseinic acid
Sodium may have the tendency that helical fold becomes casein under acidic environment, and finer and close aggregation knot is formed by helical fold
Structure causes the hydrophilic radicals such as carboxyl therein, amino, hydroxyl to be buried in helical fold structure, and hydrone cannot be introduced into
In close state of aggregation, becomes insoluble particle, promote other components in system also to grow up in its surface ordered arrangement insoluble
In the floccule of water, the stability of beverage is influenced.And in casein sodium, starch Sodium Octenyl Succinate, carboxymethyl cellulose
Under synergistic effect between the components such as sodium, sodium alginate, Ultra Tex 2, sodium copper chlorophyllin, carboxyl therein,
Amino, hydroxyl, sulfydryl isopolarity group, which participate in, to be stablized with the complexing of copper ion etc., while the hydrogen generated between above-mentioned group
The intermolecular forces such as key destroy the intramoleculars active forces such as the hydrogen bond of each independent component intramolecular, avoid the occurrence of each component point
Situations such as active force in son is too strong and tightly packed, flocculation sedimentation.Moreover, because the synergistic effect between said components can be equal
Active force and the intramolecular active force of single component between multiple components in change system, weaken each component to environment soda acid
Property, the conditions variation such as temperature sensitivity, to improve the stability for the beverage being prepared, while not influencing beverage original again
The flavor come, to obtain good mouthfeel.
The second aspect of the invention provides the preparation method of the wheat seedling beverage rich in dietary fiber as described above, packet
Include following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 2~5, be heated to 30~50 DEG C, stirring is to dissolving, if wheat leaf powder, multiple is added after being cooled to room temperature
With stabilizer, vitamin C and sodium copper chlorophyllin, specified volume is added water to, stirs pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used for 30~
35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas；
S04: resulting system is walked to S03 and carries out high-temperature instantaneous sterilization, is post-processed to obtain the final product.
In some embodiments, the vacuum degree that vacuum outgas described in S03 step uses is 910MPa or more, temperature
Not higher than 43 DEG C；For the temperature that high-temperature instantaneous sterilization described in S04 step uses for 130~140 DEG C, sterilizing time is 5~15 seconds.
Room temperature in the present invention refers to environment of the temperature at 25 DEG C, and other terms without carrying out particular determination should be according to
Mode well-known to those skilled in the art is understood.
The present invention is specifically described below by embodiment.It is necessarily pointed out that following embodiment is only used
In the invention will be further described, it should not be understood as limiting the scope of the invention, professional and technical personnel in the field
The some nonessential modifications and adaptations made according to the content of aforementioned present invention, still fall within protection scope of the present invention.
In addition, if without other explanations, it is raw materials used to be all commercially available, it is purchased from traditional Chinese medicines chemical reagent.
Embodiment
Embodiment 1
Embodiment 1 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.01, sweetener 5.0, compound stabilizer 0.20, acid
0.01, sodium citrate 0.01, vitamin C 0.005, sodium copper chlorophyllin 0.05, pure water 90.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose composition, weight ratio 1.5:0.2:0.5.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 5, is heated to 30 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 30MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 130 DEG C, sterilizing time
It is 5 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Embodiment 2
Embodiment 2 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.35, sweetener 8.5, compound stabilizer 0.65, acid
0.10, sodium citrate 0.10, vitamin C 0.03, sodium copper chlorophyllin 0.12, pure water 95.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose composition, weight ratio 3:1:1.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 3, is heated to 50 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 140 DEG C, sterilizing time
It is 15 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Embodiment 3
Embodiment 3 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepare raw material, in parts by weight, if including wheat leaf powder 0.08, sweetener 6, compound stabilizer 0.3, acid 0.02,
Sodium citrate 0.02, vitamin C 0.008, sodium copper chlorophyllin 0.07, pure water 90.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose composition, weight ratio 1.5:0.2:0.8.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 50 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 140 DEG C, sterilizing time
It is 15 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Embodiment 4
Embodiment 4 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.20, sweetener 8.0, compound stabilizer 0.5, acid
0.08, sodium citrate 0.08, vitamin C 0.015, sodium copper chlorophyllin 0.12, pure water 95.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose composition, weight ratio 2:0.7:0.8.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 50 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 140 DEG C, sterilizing time
It is 15 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Embodiment 5
Embodiment 5 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose composition, weight ratio 1.8:0.5:0.8.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Embodiment 6
Embodiment 6 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate composition, weight ratio are
1.8:0.5:0.8:2:0.5.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Embodiment 7
Embodiment 7 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate composition, weight ratio are
1.8:0.5:0.8:3:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Embodiment 8
Embodiment 8 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate composition, weight ratio are
1.8:0.5:0.8:2.2:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 1
Comparative example 1 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is by casein sodium and carboxylic
Sodium carboxymethylcellulose pyce composition, weight ratio 0.5:0.8.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 2
Comparative example 2 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer by sodium carboxymethylcellulose,
Ultra Tex 2 and sodium alginate composition, weight ratio 0.8:2.2:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 3
Comparative example 3 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is by casein sodium, carboxylic first
Base sodium cellulosate and Ultra Tex 2 composition, weight ratio 0.5:0.8:2.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 4
Comparative example 4 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium and sodium alginate composition, weight ratio 1.8:0.5:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 5
Comparative example 5 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose and sodium alginate composition, weight ratio 1.8:0.5:0.8:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 6
Comparative example 6 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate composition, weight ratio are
1.8:4:0.8:2.2:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 7
Comparative example 7 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.09, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate composition, weight ratio are
1.8:0.5:0.8:6:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Comparative example 8
Comparative example 8 provides a kind of wheat seedling beverage rich in dietary fiber, the wheat seedling drink rich in dietary fiber
Material prepares raw material, in parts by weight, if including wheat leaf powder 0.14, sweetener 7.5, compound stabilizer 0.4, acid
0.05, sodium citrate 0.05, vitamin C 0.01, sodium copper chlorophyllin 0.80, pure water 92.
The sweetener is white granulated sugar；The acid is citric acid；The compound stabilizer is formed sediment by ocentyl succinic
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate composition, weight ratio are
1.8:0.5:0.8:2.2:1.2.
This example additionally provides the preparation method of the above-mentioned wheat seedling beverage rich in dietary fiber, includes the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate
In, make the pH value of system to 4, is heated to 45 DEG C, stirring is to dissolving, if wheat leaf powder is added after being cooled to room temperature, compounding is stablized
Agent, vitamin C and sodium copper chlorophyllin add water to specified volume, stir pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas, vacuum degree 910MPa, temperature is 43 DEG C；
S04: walking resulting system to S03 and carry out high-temperature instantaneous sterilization, sterilizes the temperature that uses as 135 DEG C, sterilizing time
It is 10 seconds, filling temperature then can be selected to obtain the final product according to physical device, packaging material to the beverage after sterilization.
Performance test
The wheat seedling beverage rich in dietary fiber provided the embodiment of the present application and comparative example carries out stability test, will
The beverage that embodiment and comparative example provides takes out after stewing process 1 hour in 0 DEG C of ice-water bath, is placed in 100 DEG C of water-baths and stands
Processing 1 hour, then takes out and shakes up, the variation such as color, mouthfeel, the flavor of observation beverage before and after the processing, while marking according to country
Quasi- GB/T 18963-2012 carries out transparency test, tests out turbidity (unit NTU).In addition, randomly selecting 12~60 years old male
Totally 400 people are to provided by the present application by female, by high/low temperature treated the wheat seedling beverage rich in dietary fiber from mouthfeel, wind
Sensory evaluation is carried out in terms of taste, aftertaste, color, each aspect provides 1~15 point, and 1 point does not like, and 15 points most like, adduction meter
It calculates and total likes degree (4~60 points).
1 performance test of table
As can be seen that the wheat seedling beverage provided by the invention rich in dietary fiber has good mouth from above table
The comprehensive performances such as sense, flavor, aftertaste, color, and there is good stability simultaneously, at withstanding high temperatures and low-temp storage
Reason, will not or Tai Gao too low because of environment temperature and there are the unstable situations such as muddy, precipitating, can be with long-term preservation.
Example above-mentioned is merely illustrative, and is used to explain the present invention some features of the method.Appended right is wanted
The range as wide as possible for being intended to require to be contemplated that is sought, and embodiments as presented herein is only according to all possible implementation
The explanation of the embodiment of the combined selection of example.Therefore, the purpose of applicant is that the attached claims are not illustrated this hair
The exemplary selectional restriction of bright feature.Some numberical ranges used also include sub- model in the claims
It encloses, the variation in these ranges should also be construed to be covered by the attached claims in the conceived case.
Claims (10)
1. a kind of wheat seedling beverage rich in dietary fiber, which is characterized in that the wheat seedling beverage rich in dietary fiber
Prepare raw material, in parts by weight, if including wheat leaf powder 0.01~0.35, sweetener 5.0~8.5, compound stabilizer 0.20~
0.65, acid 0.01~0.10, sodium citrate 0.01~0.10, vitamin C 0.005~0.03, sodium copper chlorophyllin 0.05
~0.12, pure water 90~95.
2. be rich in the wheat seedling beverage of dietary fiber as described in claim 1, which is characterized in that described rich in dietary fiber
Wheat seedling beverage prepares raw material, in parts by weight, if including wheat leaf powder 0.08~0.20, sweetener 6.0~8.0, compounding
Stabilizer 0.30~0.50, acid 0.02~0.08, sodium citrate 0.02~0.08, vitamin C 0.008~0.015, leaf
Green element copper sodium 0.07~0.12, pure water 90~95.
3. being rich in the wheat seedling beverage of dietary fiber as claimed in claim 2, which is characterized in that the sweetener is selected from white sand
One of sugar, Aspartame, acesulfame potassium, Advantest sweet tea, neotame, stevia, Sucralose are a variety of.
4. being rich in the wheat seedling beverage of dietary fiber as claimed in claim 3, which is characterized in that the acid is selected from phosphorus
Acid, citric acid, lactic acid, tartaric acid, metatartaric acid, malic acid, fumaric acid, ascorbic acid, gluconic acid, acetic acid, succinic acid,
One of glutamic acid is a variety of.
5. being rich in the wheat seedling beverage of dietary fiber as claimed in claim 2, which is characterized in that the compound stabilizer includes
Starch Sodium Octenyl Succinate, casein sodium, sodium carboxymethylcellulose.
6. being rich in the wheat seedling beverage of dietary fiber as claimed in claim 5, which is characterized in that the compound stabilizer also wraps
Include Ultra Tex 2 and sodium alginate.
7. being rich in the wheat seedling beverage of dietary fiber as claimed in claim 6, which is characterized in that the ocentyl succinic forms sediment
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate weight ratio be followed successively by
(1.5~3): (0.2~1.0): (0.5~1.0): (1~3): (0.5~1.2).
8. being rich in the wheat seedling beverage of dietary fiber as claimed in claim 7, which is characterized in that the ocentyl succinic forms sediment
Powder sodium, casein sodium, sodium carboxymethylcellulose, Ultra Tex 2 and sodium alginate weight ratio be followed successively by
(1.5~2.0): (0.2~0.7): 0.8:(2~3): (0.5~1.2).
9. the preparation method of the wheat seedling beverage rich in dietary fiber as described in claim 1~8 any one, feature exist
In including the following steps:
S01: sweetener, acid and sodium citrate are successively put into the container for filling pure water according to formula rate, made
The pH value of system is heated to 30~50 DEG C, stirring is to dissolving, if it is steady that wheat leaf powder, compounding are added after being cooled to room temperature to 2~5
Determine agent, vitamin C and sodium copper chlorophyllin, add water to specified volume, stirs pre-emulsification；
S02: it is high-pressure homogeneous that S01 is walked into resulting pre-emulsion progress；The high-pressure homogeneous pressure used is 30~35MPa；
S03: S02 is walked into resulting homogeneous system using vacuum outgas；
S04: resulting system is walked to S03 and carries out high-temperature instantaneous sterilization, is post-processed to obtain the final product.
10. the preparation method of the wheat seedling beverage rich in dietary fiber as claimed in claim 9, which is characterized in that S03 step
Described in the vacuum degree that uses of vacuum outgas for 910MPa or more, temperature is not higher than 43 DEG C；High-temperature instantaneous described in S04 step
The temperature used is sterilized as 130~140 DEG C, sterilizing time is 5~15 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811170860.4A CN109363025A (en) | 2018-10-09 | 2018-10-09 | A kind of wheat seedling beverage and preparation method thereof rich in dietary fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811170860.4A CN109363025A (en) | 2018-10-09 | 2018-10-09 | A kind of wheat seedling beverage and preparation method thereof rich in dietary fiber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109363025A true CN109363025A (en) | 2019-02-22 |
Family
ID=65403207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811170860.4A Pending CN109363025A (en) | 2018-10-09 | 2018-10-09 | A kind of wheat seedling beverage and preparation method thereof rich in dietary fiber |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109363025A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228118A (en) * | 2011-08-09 | 2011-11-02 | 华中农业大学 | Brewing and drinking aloe tea and preparation method thereof |
| CN102511894A (en) * | 2011-12-28 | 2012-06-27 | 南京农业大学 | Composite barley green solid beverage and production process thereof |
| CN102599567A (en) * | 2011-01-20 | 2012-07-25 | 张天平 | Dietary fiber drink |
| CN105146664A (en) * | 2015-10-16 | 2015-12-16 | 山东亿尚同颜生物科技有限公司 | Dietary fiber beverage and preparation method thereof |
| CN106071518A (en) * | 2016-06-01 | 2016-11-09 | 宗欣生态科技(上海)有限公司 | Blue or green juice beverage of wheat and preparation method thereof |
| CN108041170A (en) * | 2017-12-17 | 2018-05-18 | 梦之香（江苏）粮油工业有限公司 | Barley young leaf prebiotics soymilk and preparation method thereof |
| CN108473528A (en) * | 2015-10-29 | 2018-08-31 | 赛诺米克斯公司 | High intensity sweetner |
-
2018
- 2018-10-09 CN CN201811170860.4A patent/CN109363025A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599567A (en) * | 2011-01-20 | 2012-07-25 | 张天平 | Dietary fiber drink |
| CN102228118A (en) * | 2011-08-09 | 2011-11-02 | 华中农业大学 | Brewing and drinking aloe tea and preparation method thereof |
| CN102511894A (en) * | 2011-12-28 | 2012-06-27 | 南京农业大学 | Composite barley green solid beverage and production process thereof |
| CN105146664A (en) * | 2015-10-16 | 2015-12-16 | 山东亿尚同颜生物科技有限公司 | Dietary fiber beverage and preparation method thereof |
| CN108473528A (en) * | 2015-10-29 | 2018-08-31 | 赛诺米克斯公司 | High intensity sweetner |
| CN106071518A (en) * | 2016-06-01 | 2016-11-09 | 宗欣生态科技(上海)有限公司 | Blue or green juice beverage of wheat and preparation method thereof |
| CN108041170A (en) * | 2017-12-17 | 2018-05-18 | 梦之香（江苏）粮油工业有限公司 | Barley young leaf prebiotics soymilk and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 中国食品添加剂和配料协会: "《食品添加剂手册》", 30 September 2012, 中国轻工业出版社 * |
| 化学工业出版社组织: "《中国化工产品大全.上卷》", 31 January 2005, 化学工业出版社 * |
| 张美莉: "《食品功能成分的制备及其应用》", 31 January 2007, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2008214995B2 (en) | Diet product comprising alginate | |
| KR101726435B1 (en) | Method for producing jelly with improved taste and jelly produced by the method | |
| CN106306639B (en) | Lactic acid bacteria collagen jelly and its manufacturing method | |
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| JP2004283073A (en) | Food for persons with difficulty in digestion or swallowing, and digestion or swallowing auxiliary composition | |
| CN104642839A (en) | Health fish oil jelly and preparation method thereof | |
| US20230309591A1 (en) | Preparation method of konjac granule | |
| KR101671146B1 (en) | Gelatin-jelly added with Peach Juice and the manufaturing mehtod thereof | |
| Hasani et al. | The effects of gum cordia on the physicochemical, textural, rheological, microstructural, and sensorial properties of apple jelly | |
| JP2014103896A (en) | Acidic gelatinous food product | |
| KR101238067B1 (en) | Pear jam composition comprising fermented materials using lactic acid bacteria, and the preparation method thereof | |
| Kurt | Salep glucomannan: properties and applications | |
| CN113973948B (en) | Preparation method of color-changeable hyaluronic acid beverage | |
| CN109363025A (en) | A kind of wheat seedling beverage and preparation method thereof rich in dietary fiber | |
| US9050357B2 (en) | Compositions and methods for producing consumables for patients with dysphagia | |
| KR100657028B1 (en) | Functional sweet jelly compound containing yam and a method for manufacturing thereof | |
| CN113197291A (en) | Clean label jelly based on plant extraction colloid and preparation method | |
| CN104605436B (en) | Preparation method of lycium ruthenicum-apricot kernel-pumpkin compound beverage | |
| Xuan et al. | Variation of polyphenols composition and bioactivities of pomegranate wines along in vitro digestion process | |
| KR20010100738A (en) | Manufacture of jelly mixed with extracts of schisandra chinensis and carrageenan | |
| CN107532187A (en) | The monascorubin that light resistance improves | |
| JPS63283545A (en) | Preparation of gelatinous food | |
| KR102425300B1 (en) | Manufacturing method of jelly using balloon flower vinegar and the balloon flower vinegar jelly manufactured thereby | |
| KR101468447B1 (en) | Manufacturing method of beverage using schizandra chinensis | |
| CN107205451A (en) | Pink condiment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |