CN109601785A - A kind of Piteguo quinoa composite beverage - Google Patents
A kind of Piteguo quinoa composite beverage Download PDFInfo
- Publication number
- CN109601785A CN109601785A CN201811643929.0A CN201811643929A CN109601785A CN 109601785 A CN109601785 A CN 109601785A CN 201811643929 A CN201811643929 A CN 201811643929A CN 109601785 A CN109601785 A CN 109601785A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- piteguo
- parts
- added
- juice
- 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
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 77
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 239000002131 composite material Substances 0.000 title claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 229920002907 Guar gum Polymers 0.000 claims abstract description 11
- 239000004376 Sucralose Substances 0.000 claims abstract description 11
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 11
- 239000000665 guar gum Substances 0.000 claims abstract description 11
- 235000010417 guar gum Nutrition 0.000 claims abstract description 11
- 229960002154 guar gum Drugs 0.000 claims abstract description 11
- 235000019408 sucralose Nutrition 0.000 claims abstract description 11
- 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 abstract description 11
- 108010011485 Aspartame Proteins 0.000 claims abstract description 9
- 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 abstract description 9
- 239000000605 aspartame Substances 0.000 claims abstract description 9
- 235000010357 aspartame Nutrition 0.000 claims abstract description 9
- 229960003438 aspartame Drugs 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims description 26
- 108090000790 Enzymes Proteins 0.000 claims description 26
- 238000001914 filtration Methods 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 21
- 238000004140 cleaning Methods 0.000 claims description 10
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 9
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 235000013405 beer Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 24
- 238000012360 testing method Methods 0.000 description 18
- 238000002835 absorbance Methods 0.000 description 15
- 230000007062 hydrolysis Effects 0.000 description 10
- 238000006460 hydrolysis reaction Methods 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 5
- 238000012795 verification Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 102000004139 alpha-Amylases Human genes 0.000 description 4
- 108090000637 alpha-Amylases Proteins 0.000 description 4
- 229940024171 alpha-amylase Drugs 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000001976 enzyme digestion Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 240000001851 Artemisia dracunculus Species 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 230000036632 reaction speed Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—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
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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 a kind of Piteguo quinoa composite beverages, the composite beverage is made of the raw material of following weight parts: 20 ~ 30 parts of Piteguo, 15 ~ 25 parts of quinoa, 30 ~ 40 parts of fructose syrup, 0.05 ~ 0.15 part of Sucralose, 0.02 ~ 0.1 part of Aspartame, 0.05 ~ 0.15 part of Artemisia Glue, 1.5 ~ 3.5 parts of citric acid, 0.6 ~ 1.5 part of guar gum, 500 ~ 1000 parts of water.Piteguo of the present invention and quinoa are compound, while abundant product category, improve nutritive value.
Description
Technical field
The present invention relates to technical field of beverage processing more particularly to a kind of Piteguo quinoa composite beverages.
Background technique
Piteguo, sweet and sour, warm-natured, the microelements such as amino acid, carbohydrate, vitamin and potassium, calcium, iron containing there are many, tool
There are nourishing the stomach moistening lung, cough-relieving of quenching one's thirst, softening blood vessel and other effects.
Quinoa is a kind of basic food, is rich in minerals, 20 kinds of amino acid, VE, a variety of flavonoids and phytosterol object
Matter has very strong oxidation resistance, can play prevention and cure of cardiovascular disease and prevention and treatment diabetes, may also suppress obesity action.It is existing
Quinoa beverage in the market is formula extraction of the juice of cooking, and there are problems that layering and precipitating.
But it there is no the report of Piteguo Yu quinoa joint product at present.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of Piteguo quinoa composite beverages that nutritive value is high.
To solve the above problems, a kind of Piteguo quinoa composite beverage of the present invention, it is characterised in that: the compound drink
Material is made of the raw material of following weight parts: 20 ~ 30 parts of Piteguo, 15 ~ 25 parts of quinoa, and 30 ~ 40 parts of fructose syrup, Sucralose
0.05 ~ 0.15 part, 0.02 ~ 0.1 part of Aspartame, 0.05 ~ 0.15 part of Artemisia Glue, 1.5 ~ 3.5 parts of citric acid, guar gum 0.6 ~
1.5 parts, 500 ~ 1000 parts of water.
A kind of preparation method of Piteguo quinoa composite beverage as described above, comprising the following steps:
(1) select removal to go rotten, the Piteguo of sundries, quinoa raw material, and weigh according to the ratio；
(2) Piteguo and quinoa are rinsed 2 ~ 3 times with clear water respectively, Piteguo and quinoa after being cleaned；
(3) 200 ~ 300 parts of water are added in the quinoa after the cleaning, and the α-of 15 ~ 25U/g is added by enzyme activity/quinoa quality
Quinoa enzymolysis liquid is obtained by filtration in 45 ~ 55 DEG C of enzymatic hydrolysis 85 ~ 95min, boiling water bath 10 ~ 30min of enzyme deactivation in amylase；
(4) the Piteguo after the cleaning is placed in juice extractor and is squeezed, Piteguo juice is obtained by filtration；
(5) after mixing by the quinoa enzymolysis liquid and the Piteguo juice, fructose syrup, Sucralose, A Si are sequentially added
Ba Tian, Artemisia Glue, citric acid and excess water, and 100 DEG C are heated to, it is kept for 5 ~ 10 minutes, obtains mixed liquor；
(6) guar gum is added in the mixed liquor, stands 3 ~ 5 hours, takes supernatant to carry out refined filtration, obtains refined filtration liquid；
By the refined filtration liquid it is filling after, in 110 ~ 125 DEG C sterilize 20 ~ 30 minutes to obtain the final product.
Compared with the prior art, the present invention has the following advantages:
1, Piteguo and quinoa of the present invention are compound, while abundant product category, improve nutritive value.
2, due in the present invention quinoa be alkalinity, compound neutralization with acid Piteguo juice, efficiently solve layering and precipitating and ask
Topic；Again by enzymatic hydrolysis make it polysaccharide, polypeptide, amino acid, convenient for absorb, therefore, products obtained therefrom not only have clearing heat and eliminating phlegm,
Nourishing the stomach moistening lung, softening blood vessel, is relieved the effect of alcohol and other effects at cough-relieving of quenching one's thirst, and can supplement must amino acid, prevent cardiovascular disease with it is sugared
Urine disease.
3, product of the present invention color is in orange-yellow, juice uniformity, and no precipitating, sweet and sour taste is with the distinctive taste of quinoa
Taste and smell meet current specifications requirement through detection (referring to table 1).
1 Piteguo quinoa juice beverage testing result of table
Detailed description of the invention
Specific embodiments of the present invention will be described in further detail with reference to the accompanying drawing.
Fig. 1 is influence diagram of the enzyme concentration of the present invention to quinoa cream absorbance value.
Fig. 2 is influence of the enzymolysis time of the present invention to quinoa juice absorbance value.
Fig. 3 is influence of the hydrolysis temperature of the present invention to quinoa juice absorbance value.
Specific embodiment
A kind of Piteguo quinoa composite beverage of embodiment 1, the composite beverage are made of the raw material of following weight parts: beer is special
20 parts of fruit, 15 parts of quinoa, 35 parts of fructose syrup, 0.1 part of Sucralose, 0.05 part of Aspartame, 0.08 part of Artemisia Glue, citric acid
3.5 parts, 1.0 parts of guar gum, 800 parts of water.
The preparation method of the Piteguo quinoa composite beverage, comprising the following steps:
(1) select removal to go rotten, the Piteguo of sundries, quinoa raw material, and weigh according to the ratio；
(2) Piteguo and quinoa are rinsed 2 times with clear water respectively, Piteguo and quinoa after being cleaned；
(3) 200 parts of water are added in quinoa after cleaning, and the alpha-amylase of 15U/g is added by enzyme activity/quinoa quality, in 45
DEG C enzymatic hydrolysis 95min, quinoa enzymolysis liquid is obtained by filtration in boiling water bath enzyme deactivation 10min；
(4) the Piteguo after cleaning is placed in juice extractor and is squeezed, Piteguo juice is obtained by filtration；
(5) after mixing by quinoa enzymolysis liquid and Piteguo juice, fructose syrup, Sucralose, Aspartame, sand are sequentially added
Wormwood artemisia glue, citric acid and excess water, and 100 DEG C are heated to, it is kept for 5 minutes, obtains mixed liquor；
(6) guar gum is added in mixed liquor, stands 3 hours, takes supernatant to carry out refined filtration, obtains refined filtration liquid；
By refined filtration liquid it is filling after, in 110 DEG C sterilize 20 minutes to obtain the final product.
A kind of Piteguo quinoa composite beverage of embodiment 2, the composite beverage are made of the raw material of following weight parts: beer is special
30 parts of fruit, 25 parts of quinoa, 30 parts of fructose syrup, 0.15 part of Sucralose, 0.1 part of Aspartame, 0.05 part of Artemisia Glue, citric acid
2 parts, 1.5 parts of guar gum, 500 parts of water.
The preparation method of the Piteguo quinoa composite beverage, comprising the following steps:
(1) select removal to go rotten, the Piteguo of sundries, quinoa raw material, and weigh according to the ratio；
(2) Piteguo and quinoa are rinsed 3 times with clear water respectively, Piteguo and quinoa after being cleaned；
(3) 250 parts of water are added in quinoa after cleaning, and the alpha-amylase of 25U/g is added by enzyme activity/quinoa quality, in 55
DEG C enzymatic hydrolysis 85min, quinoa enzymolysis liquid is obtained by filtration in boiling water bath enzyme deactivation 25min；
(4) the Piteguo after cleaning is placed in juice extractor and is squeezed, Piteguo juice is obtained by filtration；
(5) after mixing by quinoa enzymolysis liquid and Piteguo juice, fructose syrup, Sucralose, Aspartame, sand are sequentially added
Wormwood artemisia glue, citric acid and excess water, and 100 DEG C are heated to, it is kept for 8 minutes, obtains mixed liquor；
(6) guar gum is added in mixed liquor, stands 4 hours, takes supernatant to carry out refined filtration, obtains refined filtration liquid；
By refined filtration liquid it is filling after, in 115 DEG C sterilize 25 minutes to obtain the final product.
A kind of Piteguo quinoa composite beverage of embodiment 3, the composite beverage are made of the raw material of following weight parts: beer is special
25 parts of fruit, 20 parts of quinoa, 40 parts of fructose syrup, 0.05 part of Sucralose, 0.02 part of Aspartame, 0.15 part of Artemisia Glue, lemon
1.5 parts, 0.6 part of guar gum, 1000 parts of water of acid.
The preparation method of the Piteguo quinoa composite beverage, comprising the following steps:
(1) select removal to go rotten, the Piteguo of sundries, quinoa raw material, and weigh according to the ratio；
(2) Piteguo and quinoa are rinsed 3 times with clear water respectively, Piteguo and quinoa after being cleaned；
(3) 300 parts of water are added in quinoa after cleaning, and the alpha-amylase of 20U/g is added by enzyme activity/quinoa quality, in 50
DEG C enzymatic hydrolysis 90min, quinoa enzymolysis liquid is obtained by filtration in boiling water bath enzyme deactivation 30min；
(4) the Piteguo after cleaning is placed in juice extractor and is squeezed, Piteguo juice is obtained by filtration；
(5) after mixing by quinoa enzymolysis liquid and Piteguo juice, fructose syrup, Sucralose, Aspartame, sand are sequentially added
Wormwood artemisia glue, citric acid and excess water, and 100 DEG C are heated to, it is kept for 10 minutes, obtains mixed liquor；
(6) guar gum is added in mixed liquor, stands 5 hours, takes supernatant to carry out refined filtration, obtains refined filtration liquid；
By refined filtration liquid it is filling after, in 125 DEG C sterilize 30 minutes to obtain the final product.
The present invention is further illustrated from the determination process of process route and parameter below.
1) raw material and reagent
Quinoa originates from Gansu Province Yongchang County；Alpha-amylase, Shanghai Yuan Ye Biotechnology Co., Ltd；Whole milk powder, xylitol,
Beijing Hua Lian supermarket's peacefulness flying apsaras shop；Other reagents are that domestic analysis is pure, are purchased from different test drug companies respectively.
2) quinoa starches enzymolysis process preferred embodiment
Single factor experiment: with reference to Guo Xiaona, Chen Chunbin etc. method and trial test as a result, to quinoa magma enzymolysis process carry out it is excellent
Change.100g quinoa magma is taken to be placed in a beaker, heating water bath to predetermined temperature is 15U/g in enzyme concentration, and enzymolysis time is
60min, hydrolysis temperature are under 40 DEG C of primary condition, and fixed other conditions are constant, be respectively set enzyme concentration be 5, l0,15,20,
25U/g, enzymolysis time 30,45,60,75,90min, 30,35,40,45,50 DEG C of hydrolysis temperature, with content of reducing sugar (DE)
Single factor test optimization test is carried out for index.
Orthogonal test: according to single factor test as a result, using L9(34) Orthogonal Experiment and Design, with absorbance value (content of reducing sugar)
Quinoa magma enzymolysis process is carried out for index preferred.
2 quinoa magma of table digests process optimization factor meter
After orthogonal test, 3 verification tests are carried out to the optimal combination preferably gone out.
3) quinoa starches enzymolysis process test result
A. enzyme dosage: Fig. 1 it is found that with enzyme concentration raising, absorbance value increases, and illustrates that enzyme digestion reaction speed increases with enzyme concentration
Add and accelerate, starch liquefacation degree also increases accordingly, and content of reducing sugar is higher；When enzyme additive amount is 15U/g, absorbance value is
0.492, when enzyme additive amount is 20/g, absorbance value 0.506, there was no significant difference for absorbance value variation (p> 0.05), explanation
Enzyme has reached saturation in enzymolysis liquid at this time, continues growing enzyme concentration, and reaction speed is not further added by.Consider cost, selects most suitable
Enzyme additive amount is 15U/g.
B. enzymolysis time: as seen from Figure 2, with the increase of enzymolysis time, absorbance value increases, when illustrate with digesting
Between increase, enzyme digestion reaction carries out more thorough, and extent of starch hydrolysis also increases accordingly, content of reducing sugar increase；Work as enzymolysis time
When for 75min, absorbance value 0.478, when enzymolysis time is 90min, absorbance value 0.487, absorbance value variation is without aobvious
Work sex differernce (p> 0.05), illustrate that enzyme digestion reaction is already close to terminal at this time.Consider cost, select the peak enzymolysis-ability time for
75min。
C. hydrolysis temperature: Fig. 3 shows that, at 30-45 DEG C with the raising of hydrolysis temperature, absorbance value is in rising trend.When
When hydrolysis temperature is 45 DEG C, absorbance value 0.491, when hydrolysis temperature is 50 DEG C, absorbance value is begun to decline, and is 0.475, two
Person's significant difference (P > 0.05) illustrates 45 DEG C for peak enzymolysis-ability temperature, and not exclusively, temperature is excessively high to cause enzyme to lose to the too low enzymatic hydrolysis of temperature
Even denaturation hydrolysis result living is deteriorated.
D. orthogonal test
Enzymatic hydrolysis Orthogonal Experiment and Design and it the results are shown in Table 3.
3 quinoa magma of table digests orthogonal experiments table
The analysis of orthogonal test R value is it is found that each factor primary and secondary sequence are as follows: A > C > B, i.e. enzyme concentration > temperature > time.Test result table
It is bright, optimal processing parameter A3B3C3, that is, determine that the optimal conditions of enzyme digestion reaction is enzyme concentration 20U/g, enzymolysis time 90min, enzyme
Solving temperature is 50 DEG C.
E. verification test
4 verification experimental verification result of table
According to orthogonal test analysis, the optimal combination A that obtains3B3C3, in order to verify the accuracy of orthogonal experiment, under this condition
Carry out three groups of parallel verified tests.Optimal in enzymatic hydrolysis condition is enzyme concentration 20U/g, enzymolysis time 90min, hydrolysis temperature are 50 DEG C
When, A is maximum.Verification test is carried out on this basis, and measuring A is 0.993, and close with theoretical value, test data is reliable.
Result of study shows not only to be more convenient for absorbing, but also avoid using quinoa juice made of above-mentioned process conditions
Alkaline quinoa and acid pear juice there are problems that neutralizing.
Claims (2)
1. a kind of Piteguo quinoa composite beverage, it is characterised in that: the composite beverage is made of the raw material of following weight parts: beer is special
20 ~ 30 parts of fruit, 15 ~ 25 parts of quinoa, 30 ~ 40 parts of fructose syrup, 0.05 ~ 0.15 part of Sucralose, 0.02 ~ 0.1 part of Aspartame,
0.05 ~ 0.15 part of Artemisia Glue, 1.5 ~ 3.5 parts of citric acid, 0.6 ~ 1.5 part of guar gum, 500 ~ 1000 parts of water.
2. a kind of preparation method of Piteguo quinoa composite beverage as described in claim 1, comprising the following steps:
(1) select removal to go rotten, the Piteguo of sundries, quinoa raw material, and weigh according to the ratio；
(2) Piteguo and quinoa are rinsed 2 ~ 3 times with clear water respectively, Piteguo and quinoa after being cleaned；
(3) 200 ~ 300 parts of water are added in the quinoa after the cleaning, and the α-of 15 ~ 25U/g is added by enzyme activity/quinoa quality
Quinoa enzymolysis liquid is obtained by filtration in 45 ~ 55 DEG C of enzymatic hydrolysis 85 ~ 95min, boiling water bath 10 ~ 30min of enzyme deactivation in amylase；
(4) the Piteguo after the cleaning is placed in juice extractor and is squeezed, Piteguo juice is obtained by filtration；
(5) after mixing by the quinoa enzymolysis liquid and the Piteguo juice, fructose syrup, Sucralose, A Si are sequentially added
Ba Tian, Artemisia Glue, citric acid and excess water, and 100 DEG C are heated to, it is kept for 5 ~ 10 minutes, obtains mixed liquor；
(6) guar gum is added in the mixed liquor, stands 3 ~ 5 hours, takes supernatant to carry out refined filtration, obtains refined filtration liquid；
By the refined filtration liquid it is filling after, in 110 ~ 125 DEG C sterilize 20 ~ 30 minutes to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811643929.0A CN109601785A (en) | 2018-12-29 | 2018-12-29 | A kind of Piteguo quinoa composite beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811643929.0A CN109601785A (en) | 2018-12-29 | 2018-12-29 | A kind of Piteguo quinoa composite beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601785A true CN109601785A (en) | 2019-04-12 |
Family
ID=66015483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811643929.0A Pending CN109601785A (en) | 2018-12-29 | 2018-12-29 | A kind of Piteguo quinoa composite beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109601785A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330254A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Processing method of Piteguo juice |
| CN103330253A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Xylitol piteguo juice beverage |
| CN103385300A (en) * | 2013-06-26 | 2013-11-13 | 甘肃和政八八啤特果集团有限公司 | Pite pear milk drink |
| CN103385503A (en) * | 2013-06-26 | 2013-11-13 | 甘肃和政八八啤特果集团有限公司 | Pite pear and carrot juice drink |
| CN105231196A (en) * | 2015-09-02 | 2016-01-13 | 山西省农业科学院农产品加工研究所 | Preparation method of quinoa flesh beverage |
| CN109007503A (en) * | 2018-08-14 | 2018-12-18 | 成都大学 | A kind of natural quinoa beverage and preparation method thereof |
-
2018
- 2018-12-29 CN CN201811643929.0A patent/CN109601785A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330254A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Processing method of Piteguo juice |
| CN103330253A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Xylitol piteguo juice beverage |
| CN103385300A (en) * | 2013-06-26 | 2013-11-13 | 甘肃和政八八啤特果集团有限公司 | Pite pear milk drink |
| CN103385503A (en) * | 2013-06-26 | 2013-11-13 | 甘肃和政八八啤特果集团有限公司 | Pite pear and carrot juice drink |
| CN105231196A (en) * | 2015-09-02 | 2016-01-13 | 山西省农业科学院农产品加工研究所 | Preparation method of quinoa flesh beverage |
| CN109007503A (en) * | 2018-08-14 | 2018-12-18 | 成都大学 | A kind of natural quinoa beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李基洪等: "《饮料和冷饮配180例》", 30 April 2004, 中国轻工业出版社 * |
| 李贞景等: "藜麦饮料液化糖化工艺研究", 《安徽农业科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102058129B (en) | Method for preparing walnut polypeptide beverage | |
| CN103013739B (en) | Dioscorea opposite wine and technology for making same | |
| CN105238670B (en) | A kind of black onion health-care vinegar of compound blank corn and preparation method thereof | |
| CN103589579B (en) | Appetite-promoting low-alcohol waxberry wine and preparation method thereof | |
| CN101601488B (en) | Longan fruit vinegar drink and manufacturing method thereof | |
| CN101816447A (en) | Method for preparing sweet potato concentrated juice | |
| CN105167036B (en) | A kind of pomegranate juice and preparation method thereof | |
| CN110607213B (en) | Preparation method of pitaya and roxburgh rose fruit wine | |
| CN103027279A (en) | Persimmon jam and preparation method thereof | |
| CN104026695A (en) | Health care beverage containing roselle and momordica grosvenori components and preparation method thereof | |
| CN107788504A (en) | A kind of brown sugar syrup and preparation method thereof | |
| CN107325927B (en) | Fermented seedless wampee green plum fruit wine and production method thereof | |
| CN109601785A (en) | A kind of Piteguo quinoa composite beverage | |
| CN101999472B (en) | Fermented heterophylly falsestarwort root beverage and production process thereof | |
| CN107201300A (en) | A kind of Chinese chestnut red date fruit vinegar and preparation method thereof | |
| CN106615056A (en) | Preparation method of orange cans | |
| CN105838544A (en) | Preparation method of fermented Actinidia Chinensis sparkling wine | |
| CN103355714B (en) | A kind of fermented type pear nectar and preparation method | |
| CN109554253A (en) | A kind of brewing method of winter jujube, fructus lycii craft beer | |
| CN101649269B (en) | Method for brewing longan cane-juice wine | |
| CN106591038A (en) | Blueberry, Chinese wolfberry fruit, purple sweet potato and glutinous rice wine and preparation method thereof | |
| CN103315349A (en) | Preparation method of rice and sugarcane mixed drink | |
| CN102746979A (en) | Leechee wine and preparation method thereof | |
| CN112890060A (en) | Fragrant yellow clear beverage and preparation method thereof | |
| CN111631325A (en) | Fruit and vegetable composite cool beverage and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190412 |
|
| RJ01 | Rejection of invention patent application after publication |