CN109699864A - A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage - Google Patents
A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage Download PDFInfo
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- CN109699864A CN109699864A CN201910156378.3A CN201910156378A CN109699864A CN 109699864 A CN109699864 A CN 109699864A CN 201910156378 A CN201910156378 A CN 201910156378A CN 109699864 A CN109699864 A CN 109699864A
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- solid beverage
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- coarse cereal
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
Abstract
A kind of food and drink preparation method of wheat Flavor coarse cereal solid beverage, belongs to food processing technology field.Coarse cereals are crushed by raw material, are mixed in proportion, precooked by the present invention, ultrasound-assisted enzymolysis, addition wheat seedling powder homogeneous, ultrasonic atomization assistant spray are dried to obtain solid powder.For coarse cereal solid beverage provided by the invention after ultrasound-assisted enzymolysis, solubility is good, prevented from caking, and ultrasound-assisted enzymolysis, compared with tradition enzymatic hydrolysis, the time shortens 20-30%.In addition, the dry product diameter of particle obtained of ultrasonic atomization assistant spray is small, purity is high further increases its dissolubility.Gained formula meets the wheat Flavor map of optimized electronic nose and electronic tongues.Solid beverage has unique wheat Flavor, convenient, is washed open before edible with hot water, is not necessarily to boiling.
Description
Technical field
The present invention relates to a kind of food and drink preparation methods of wheat Flavor coarse cereal solid beverage, belong to foods processing technique neck
Domain.
Background technique
China is the large agricultural country for having long cereal cooking culture.Cereal because of its nutrition abundant, fill
The resource of foot, is seized of very important status in the diet structure in China.However because of the limitation of manufacturing process, make that there is battalion
The cereal edibility for supporting healthcare function is poor, and consumers are beyond affordability because traditional diamond-making technique leads to poor five of mouthfeel
Paddy coarse cereals not only cause the waste in resource, also limit the deep processing and utilization carried out to cereal, cannot give full play to
Its effect.In recent years, with the enhancing of people's health consciousness, the demand about coarse cereals product is also more and more, relevant research
Investment also increases.
Liu Shaowei et al. (2012) invented extrusion production coarse cereal solid beverage method (publication number:
CN102813270A), by coarse cereal powder by short-term physical impact process, stabilizer allotment, flavoring agent seasoning etc. processes develop
Five cereals drink out can satisfy consumer demand, the invention using extruding and puffing technology, and what the present invention used
Enzymatic hydrolysis and drying process with atomizing, the dissolubility of produced product is more preferable, and brew is more preferable, and product drink after be not easy to get angry.
Zhang Yinghui et al. (2016) invented a kind of black rice compound solid beverage and preparation method thereof (publication number:
CN105901458A), using black rice as raw material abstraction anthocyanin concentrate, and by anthocyanin concentrate and chrysanthemum extracting solution, Cassia
Son, STEVIA REBAUDIANA mixed liquor are mixing, spray-dried to obtain product.Unlike the invention, the present invention is with a variety of coarse cereals
For raw material, rather than the extracting solution of coarse cereals special composition, nutritional ingredient are richer.
Zhou Wucheng (2015) invented a kind of selenium-rich Chinese yam coarse cereal solid beverage and preparation method thereof (publication number:
CN106889408A), using selenium-rich Chinese yam, red bean, corn, semen sojae atricolor, blackcurrant pigment, the life of scarlet popped rice and konjaku powder as raw material,
It prepares in proportion, by infusion, homogeneous, spray drying obtains last solid beverage product, unlike the invention, this hair
Bright to contain miscellaneous rice class raw material, raw material type is more various.
Qin Jie et al. (2016) invented a kind of pumpkin and Chinese yam composite instant solid beverage and its manufacture craft (publication number:
CN105558740A), different ratio is carried out with two kinds of raw materials of pumpkin and Chinese yam, during which Chinese yam needs by color protection treatment, and this
It invents unlike the raw materials used fruit and vegetable materials for not needing this processing step, and being used from the invention, raw material of the invention is
Coarse cereals class, and ultrasonic atomization technique is used, the product solubility of acquisition is higher, and drying efficiency is high, and raw material heated time is short,
Heat-sensitive ingredients can preferably be retained.
Yang Miao et al. (2014) invented a kind of five cereals solid beverage and preparation method thereof (publication number:
CN105767835A), coarse cereal powder roast processing, extrusion is made dissolubility good, the low product of caking rate, with the hair
Unlike bright, for the present invention using enzymatic hydrolysis and drying process with atomizing, the product dissolubility which obtains is more preferable, brews more
Add convenient and efficient.
Wang Lufeng et al. (2015) invented a kind of no sucrose sweet corn soup solid beverage and preparation method thereof (publication number:
CN104983025A), corn is subjected to enzymolysis processing, spray drying obtains product, remains the peculiar taste of corn, but produces
Product only have a kind of material composition of corn, excessively single, and product of the invention is that a variety of coarse cereals are carried out to compounding to be mixed to prepare,
And ultrasonic atomization technique is used in spray drying, the product of acquisition is fine and smooth, does not agglomerate.
Chen Hongqing (2017) invented a kind of sprouted unpolished rice solid health-care beverage and preparation method thereof (publication number:
CN107439887A), with sprouted unpolished rice, jujube, fructus lycii, Poria cocos is raw material, by the precooking of raw material, defibrination, enzymatic hydrolysis, concentration,
Homogeneous, spray drying obtain brown rice solid beverage.Unlike the invention, the present invention is answered using a variety of coarse cereals raw materials
Match, nutrition is more abundant, and joined ultrasonic wave auxiliary in enzymolysis process, improves enzymolysis efficiency, and utilize ultrasonic wave
Atomization technique improves the quality of product.
Military Yun et al. (2007) utilizes ultrasonic wave enzymatic starch, so that starch is had porous property, increases the oil absorbency of starch
And percent hydrolysis, change the property of starch, and the purpose of the present invention is accelerate amylase to coarse cereals by the cavitation of ultrasonic wave
Enzymatic hydrolysis, shorten enzymolysis time under the premise of guaranteeing dissolution rate, on the other hand, utilize ultrasonic wave mechanical effect accelerate material
Atomization drying process, improve efficiency.
Wang Xuan et al. (2011) extracts semen sojae atricolor peptide using ultrasound wave auxiliary enzyme method, it is intended that improves the DPPH free radical of semen sojae atricolor peptide
Scavenging activity, and research emphasis is then placed in the degradation to coarse cereals main component starch by the present invention, is mentioned using ultrasonic wave auxiliary
Content of reducing sugar and shorten enzymolysis time in high enzymolysis liquid, retains more flavor substances.
Wang Yuchuan et al. (2015) has invented a kind of for liquid material ultrasonic atomization pulse microwave Minton dryer
And the method (grant number: ZL 201510352097.7) being dried, unlike the invention, atomization that the present invention is arranged
Device parameter is dramatically different, improves atomization speed, and flour extraction significantly improves.
Summary of the invention
The object of the present invention is to provide a kind of food and drink preparation methods of wheat Flavor coarse cereal solid beverage.By to coarse cereals
Raw material is compounded, and increases the solubility of product by ultrasound-assisted enzymolysis technique, dry through ultrasonic atomization assistant spray
Solid powder is obtained, solubility is good, and it can be served for brewed in hot water.
Technical solution of the present invention:
A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage, the specific steps are as follows:
(1) coarse cereals are just handled: choosing free from admixture, without mildew, the cereal without empty grain and beans coarse cereals；It is ground with pulverizer
Powder crosses 60-100 mesh；The cereal is one or both of brown rice, corn, millet, Radix Et Rhizoma Rhei rice, Semen Coicis, oat
The above mixing, the beans coarse cereals are the mixing of one or more of soya bean, mung bean, red bean, red kidney bean；
(2) raw material is precooked: smashed cereal, beans coarse cereals being mixed, 7-9 times of pure water is added and carries out in advance
It boils, the coarse cereal paste after being cured；
(3) step (2) resulting coarse cereal paste ultrasound-assisted enzymolysis, homogeneous: is subjected to ultrasound wave auxiliary enzyme with amylase
Solution handles to obtain enzymolysis liquid；Wheat seedling powder is added in resulting enzymolysis liquid and passes through colloid mill homogeneous, obtains homogenizing fluid.
(4) ultrasonic atomization assistant spray is dry: step (3) resulting homogenizing fluid being pumped into spray dryer, in drying
It is dry after ultrasonic atomization above device, collect powder；
(5) it packs, save: powder being aseptically vacuum-packed, is stored at room temperature.
By weight, the additive amount of cereal, beans coarse cereals and wheat seedling powder is respectively 20-35 parts, 8-15 parts of 2-8
Part.
Time of precooking in the step (2) is 10-15min.
The ultrasound-assisted enzymolysis processing time in the step (3) is 20-30min.
Using mesophilicα-diastase in the step (3), enzyme activity 10000u/g, in pH value 6.0-7.0,60-70 DEG C
Under the conditions of use.
The equipment that ultrasound-assisted enzymolysis uses in the step (3) is temperature controlled ultrasonic wave cell crushing instrument, power 200-
500W, 60-70 DEG C of temperature.
The technological parameter being spray-dried in the step (4) is 175-195 DEG C of inlet air temperature, 70-80 DEG C of leaving air temp, compacted
Dynamic pump revolution 15-25r/min, ultrasonic atomization speed 105-125ml/min.
Beneficial effects of the present invention: 1, the present invention provides a kind of food and drink preparation sides of wheat Flavor coarse cereal solid beverage
Method, raw material compounding, amylase enzymolysis, spray drying obtain product.2, the enzyme of 20-30% is shortened by ultrasound-assisted enzymolysis
Solve the time.3, the sample dissolubility for being digested, being spray-dried acquisition is good, no agglomeration.4, it is improved by the addition of wheat seedling powder solid
The flavor of body beverage.5, through ultrasonic atomization, drying efficiency is improved, shortens the heated time of raw material, preferably retains heat
Quick property ingredient, and the partial size of product is small.
Detailed description of the invention
Fig. 1 be no wheat Flavor, soft wheat Flavor, high wheat Flavor coarse cereal solid beverage electronic nose comparison diagram.
Fig. 2 be no wheat Flavor, soft wheat Flavor, high wheat Flavor coarse cereal solid beverage electronic tongues comparison diagram.
Specific embodiment
It is that specific example is combined to further illustrate the present invention below.
Embodiment 1: the preparation of the high wheat Flavor coarse cereal solid beverage of food and drink
A kind of wet process preparation food and drink coarse cereals system solid beverage, is prepared: brown rice 12 by the raw material of following weight ratio
Part, 8 parts of millet, 5 parts of red bean, 3 parts of corn flour, 8 parts of wheat seedling powder；Specific step is as follows:
Selected free from admixture is sieved with 100 mesh sieve without mildew, the coarse cereals raw material without empty grain with high-speed multifunctional pulverizer milling；
Raw material is weighed to mixing in proportion, 8 times of pure water is added and carries out the 15min that precooks, the coarse cereal paste after being cured；By coarse cereal paste
Ultrasound-assisted enzymolysis processing 25min is carried out with mesophilicα-diastase, obtains enzymolysis liquid；By enzymolysis liquid be mixed into after wheat seedling powder by
Colloid mill homogeneous, obtains homogenizing fluid；Homogenizing fluid is pumped into spray dryer, 180 DEG C of inlet air temperature, 75 DEG C of leaving air temp, is wriggled
Pump revolution 20r/min, ultrasonic atomization speed 125ml/min collect powder；Reuse the flavor map of electronic nose and electronic tongues
(Fig. 1 and Fig. 2) carries out flavor evaluation, obtains having the food and drink Mai Xiangfeng that characteristic flavour, flavor are full, fine and smooth, solubility is high
Taste coarse cereal solid beverage, and powder is aseptically vacuum-packed, it is stored at room temperature.
Embodiment 2: the preparation of the soft wheat Flavor coarse cereal solid beverage of food and drink
A kind of wet process preparation food and drink coarse cereals system solid beverage, is prepared: brown rice 12 by the raw material of following weight ratio
Part, 8 parts of millet, 5 parts of red bean, 3 parts of corn flour, 2 parts of wheat seedling powder；Specific step is as follows: selected free from admixture, without mildew, without empty grain
Coarse cereals raw material, with high-speed multifunctional pulverizer be milled, sieve with 100 mesh sieve；Raw material weighs to mixing in proportion, 8 times pure is added
Water purification carries out the 15min that precooks, the coarse cereal paste after being cured；Coarse cereal paste is subjected to ultrasound-assisted enzymolysis with mesophilicα-diastase
30min is handled, enzymolysis liquid is obtained；Enzymolysis liquid is mixed into after wheat seedling powder by colloid mill homogeneous, homogenizing fluid is obtained；By homogeneous liquid pump
Enter spray dryer, 180 DEG C of inlet air temperature, 80 DEG C of leaving air temp, wriggling pump revolution 20r/min, ultrasonic atomization speed
125ml/min collects powder；The flavor map (Fig. 1 and Fig. 2) for reusing electronic nose and electronic tongues carries out flavor evaluation, obtains
With characteristic flavour, the food and drink wheat Flavor coarse cereal solid beverage that flavor is full, fine and smooth, solubility is high, and by powder in nothing
It is vacuum-packed, is stored at room temperature under the conditions of bacterium.
Claims (10)
1. a kind of food and drink preparation method of wheat Flavor coarse cereal solid beverage, which is characterized in that specific step is as follows:
(1) coarse cereals are just handled: choosing free from admixture, without mildew, the cereal without empty grain and beans coarse cereals；It is milled with pulverizer,
Cross 60-100 mesh；The cereal be one or both of brown rice, corn, millet, Radix Et Rhizoma Rhei rice, Semen Coicis, oat with
Upper mixing, the beans coarse cereals are the mixing of one or more of soya bean, mung bean, red bean, red kidney bean；
(2) raw material is precooked: smashed cereal, beans coarse cereals being mixed, 7-9 times of pure water is added and precooks, obtains
Coarse cereal paste after to curing；
(3) ultrasound-assisted enzymolysis, homogeneous: step (2) resulting coarse cereal paste is carried out at ultrasound-assisted enzymolysis with amylase
Reason obtains enzymolysis liquid；Wheat seedling powder is added in resulting enzymolysis liquid and passes through colloid mill homogeneous, obtains homogenizing fluid；
(4) ultrasonic atomization assistant spray is dry: step (3) resulting homogenizing fluid being pumped into spray dryer, on the dryer
Side is dry after ultrasonic atomization, collects powder；
(5) it packs, save: powder being aseptically vacuum-packed, is stored at room temperature；
By weight, the additive amount of cereal, beans coarse cereals and wheat seedling powder is respectively 20-35 parts, 8-15 parts 2-8 parts.
2. a kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage according to claim 1, which is characterized in that
Time of precooking in the step (2) is 10-15min.
3. a kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage according to claim 1 or 2, feature exist
In the ultrasound-assisted enzymolysis processing time in the step (3) is 20-30min.
4. a kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage according to claim 1 or 2, feature exist
In using mesophilicα-diastase, enzyme activity 10000u/g, under the conditions of pH value 6.0-7.0,60-70 DEG C in the step (3)
It uses.
5. a kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage according to claim 3, which is characterized in that
Using mesophilicα-diastase in the step (3), enzyme activity 10000u/g makes under the conditions of pH value 6.0-7.0,60-70 DEG C
With.
6. a kind of according to claim 1, preparation method of the food and drink described in 2 or 5 with wheat Flavor coarse cereal solid beverage, feature
It is, the equipment that ultrasound-assisted enzymolysis uses in the step (3) is temperature controlled ultrasonic wave cell crushing instrument, power 200-
500W, 60-70 DEG C of temperature.
7. a kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage according to claim 3, which is characterized in that
The equipment that ultrasound-assisted enzymolysis uses in the step (3) is temperature controlled ultrasonic wave cell crushing instrument, power 200-500W, temperature
60-70℃。
8. a kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage according to claim 4, which is characterized in that
The equipment that ultrasound-assisted enzymolysis uses in the step (3) is temperature controlled ultrasonic wave cell crushing instrument, power 200-500W, temperature
60-70℃。
9. a kind of according to claim 1, preparation method of food and drink wheat Flavor coarse cereal solid beverage described in 2,5,7 or 8,
It being characterized in that, the technological parameter being spray-dried in the step (4) is 175-195 DEG C of inlet air temperature, 70-80 DEG C of leaving air temp,
Wriggling pump revolution 15-25r/min, ultrasonic atomization speed 105-125ml/min.
10. a kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage according to claim 6, feature exist
The technological parameter being spray-dried in, the step (4) is 175-195 DEG C of inlet air temperature, 70-80 DEG C of leaving air temp, peristaltic pump
Revolution 15-25r/min, ultrasonic atomization speed 105-125ml/min.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910156378.3A CN109699864A (en) | 2019-03-01 | 2019-03-01 | A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage |
| PCT/CN2019/123521 WO2020177424A1 (en) | 2019-03-01 | 2019-12-06 | Preparation method for wheat flavored coarse cereal solid beverage in catering industry |
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| CN201910156378.3A CN109699864A (en) | 2019-03-01 | 2019-03-01 | A kind of preparation method of food and drink wheat Flavor coarse cereal solid beverage |
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| WO (1) | WO2020177424A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583791A (en) * | 2019-10-28 | 2019-12-20 | 顶能科技有限公司 | High-nutrition barley young soya bean milk and preparation process thereof |
| WO2020177424A1 (en) * | 2019-03-01 | 2020-09-10 | 江南大学 | Preparation method for wheat flavored coarse cereal solid beverage in catering industry |
| CN112970994A (en) * | 2021-03-22 | 2021-06-18 | 新疆农业大学 | Broom corn millet solid health beverage and preparation method thereof |
| CN113575689A (en) * | 2021-08-02 | 2021-11-02 | 上海健康医学院 | Quinoa solid beverage and preparation method thereof |
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| CN112970994A (en) * | 2021-03-22 | 2021-06-18 | 新疆农业大学 | Broom corn millet solid health beverage and preparation method thereof |
| CN113575689A (en) * | 2021-08-02 | 2021-11-02 | 上海健康医学院 | Quinoa solid beverage and preparation method thereof |
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| WO2020177424A1 (en) | 2020-09-10 |
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Application publication date: 20190503 |