CN110506878A - A kind of Sugarless type quinoa drinks and preparation method thereof - Google Patents
A kind of Sugarless type quinoa drinks and preparation method thereof Download PDFInfo
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- CN110506878A CN110506878A CN201910959045.4A CN201910959045A CN110506878A CN 110506878 A CN110506878 A CN 110506878A CN 201910959045 A CN201910959045 A CN 201910959045A CN 110506878 A CN110506878 A CN 110506878A
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- quinoa
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- lactic acid
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 186
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 56
- 239000012530 fluid Substances 0.000 claims abstract description 46
- 239000007908 nanoemulsion Substances 0.000 claims abstract description 32
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 28
- 239000004310 lactic acid Substances 0.000 claims abstract description 28
- 239000006185 dispersion Substances 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 235000013361 beverage Nutrition 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000012859 sterile filling Methods 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 238000002203 pretreatment Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 2
- 239000000463 material Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract 2
- 239000002245 particle Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 239000012153 distilled water Substances 0.000 description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 6
- 239000002105 nanoparticle Substances 0.000 description 6
- 241000871189 Chenopodiaceae Species 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 239000006210 lotion Substances 0.000 description 4
- 235000021152 breakfast Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000020268 grain milk Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 238000013329 compounding Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The present invention relates to a kind of Sugarless type quinoa drinks and preparation method thereof, the raw material of the beverage includes quinoa and water, and wherein quinoa partial size is 50-75nm, and the raw material of the Sugarless type quinoa drinks still further comprises lactic acid and lactic acid bacteria living.The preparation method of the Sugarless type quinoa drinks includes: (1) screening quinoa, quinoa after weighing a certain amount of screening is crushed, smashed quinoa powder is crossed 200-400 mesh and is dispersed in water, and quinoa dispersion liquid is obtained after homogeneous, which is heated to 80-95 DEG C；(2) above-mentioned quinoa dispersion liquid is directly carried out to Micro Fluid and handles to obtain quinoa nanoemulsions；(3) lactic acid bacteria is utilized, quinoa nanoemulsions made from step (2) is made to ferment under anaerobic；(4) the quinoa nanoemulsions after fermentation are de-gassed rear sterile filling up to Sugarless type quinoa drinks.Sugarless type quinoa drinks of the invention are in good taste, good dispersion, after a long time placement without layering.
Description
Technical field
Invention is related to a kind of beverage, more specifically to a kind of Sugarless type quinoa drinks and its preparation
Method.
Background technique
Breakfast is self-evident to the importance of health of people, domestic mainly based on breakfast milk and soymilk, but lactose intolerance
Disease and beany flavor seriously limit the selection of consumer.In addition, a large amount of food additives, shadow can be also added in breakfast milk and soymilk
The healthy and safe of consumption is rung.Therefore, a kind of health, safety and the high corn gluten protein beverage of nutritive value is developed very must
It wants.
Quinoa is a kind of unique Quan Guquan nutrition adequate proteins base-forming food, containing 9 kinds of amino acid needed by human, especially
It is the lysine that general cereal more lacks, additionally minerals and vitamins rich in.Utilize beverage made of quinoa
Not only nutrition is balanced, is easily absorbed by the human body, and unique in taste, and stability is preferable, the faint scent with aromatic quinoa cereal.For a long time
Edible quinoa can not only enhance body's immunity, pre- preventing obesity and prevention and cure of cardiovascular disease and prevention and treatment diabetes etc..However, city
Quinoa on field mainly based on granular pattern cereal beverage, yet there are no the product of distributed Sugarless type quinoa drinks.How
The dispersibility of raising quinoa is the problem that existing market band needs to solve.It consults and finds through Patent Office, previous quinoa is mainly used for
Particle beverage, fermented beverage and compounding beverage etc. are made, and the preparation of Sugarless type quinoa functional drink has not been reported.Example
Such as, Chinese patent application publication number CN109601785A discloses a kind of Piteguo quinoa composite beverage, Chinese patent application
CN109480156A discloses a kind of quinoa cereal beverage and preparation method thereof, Chinese patent application publication number CN109393281A
A kind of preparation method of black fungus quinoa composite fermented beverage is disclosed, Chinese patent application publication number CN109169913A is disclosed
A kind of quinoa suspension plant milk drink, the pretreatment of quinoa plumule and drinking production technique, Chinese patent application publication number
CN109007503A discloses a kind of natural quinoa beverage and preparation method thereof, but this is that Chinese patent application is not related to point
Dissipate type quinoa beverage.
Summary of the invention
For existing grain milk in the market, there are more additives, precipitate the problems such as mostly high with sugar content, mesh of the invention
A kind of Sugarless type quinoa drinks and preparation method thereof, Sugarless type quinoa drinks obtained by the present invention, color are provided
Pool is evenly distributed, in good taste, the faint scent with aromatic quinoa cereal；3 months are stored at 4 DEG C without layering, no precipitating；Sugar content
It is low, can meet the needs of diabetic.
On the one hand, the present invention provides a kind of Sugarless type quinoa drinks, and the component of the beverage includes: quinoa and water,
The partial size of middle quinoa is 50-75nm.
In a preferred embodiment, the component of the Sugarless type quinoa drinks may further comprise: lactic acid and work
Lactic acid bacteria.
In a preferred embodiment, the lactic acid bacteria is selected from lactobacillus bulgaricus and/or streptococcus thermophilus.
In a preferred embodiment, it is 0.8- that the component of the Sugarless type quinoa drinks, which includes: lactic acid content,
1.5%, sugared content 0.15-0.2g/100mL, viable count 8.5-13.00CFU/mL.It, should in a more preferable embodiment
The component of Sugarless type quinoa drinks includes: that lactic acid content is 0.95%, sugared content 0.16g/100mL, and viable count is
10.45CFU/mL.In another more preferable embodiment, the component of the Sugarless type quinoa drinks includes: lactic acid content
It is 0.98%, sugared content 0.19g/100mL, viable count 12.15CFU/mL.In another more preferable embodiment, the nothing
The component of sugar-type quinoa drinks includes: that lactic acid weight content is 0.95%, sugared content 0.18g/100mL, and viable count is
12.36CFU/mL。
In above-mentioned Sugarless type quinoa drinks, quinoa nano particle is obtained by Micro Fluid processing quinoa.In
In one preferred embodiment, the polydispersity of the quinoa nano particle is 0.13-0.25.In a preferred embodiment,
The surface tension of the quinoa nano-complex is 40-47mN/m.In a preferred embodiment, the table of the quinoa nano particle
Face tension is 40-45mN/m.In a preferred embodiment, the Zeta- current potential of the quinoa nano particle be -33~-
40mV。
On the other hand, the present invention provides a kind of preparation method of Sugarless type quinoa drinks, and this method includes will be preliminary
Smashed quinoa powder is dispersed in water, and Micro Fluid processing is carried out after being heated to 80-95 DEG C, obtains the Chenopodiaceae that partial size is 50-75nm
Wheat nanoemulsions.
In a preferred embodiment, above-mentioned Sugarless type quinoa drinks preparation method the following steps are included:
(1) quinoa pre-treatment: screening quinoa, the quinoa after weighing a certain amount of screening are crushed, smashed quinoa powder
It crosses 200-400 mesh and is dispersed in water, quinoa dispersion liquid is obtained after homogeneous, which is heated to 80-95 DEG C；
(2) Micro Fluid is handled: 80-95 DEG C of quinoa dispersion liquid directly being carried out to Micro Fluid and handles to obtain quinoa nanoemulsions；
(3) lactobacillus-fermented: lactic acid bacteria is utilized, carries out quinoa nanoemulsions made from step (2) under anaerobic
Fermentation；
(4) the quinoa nanoemulsions after fermentation sterile filling: are de-gassed rear sterile filling up to Sugarless type quinoa function
It can beverage.
In a preferred embodiment, in step (1), the weight ratio of quinoa and water is 1:15-1:25.
In a preferred embodiment, in step (1), dispersion is to carry out 10-20min under the conditions of 7000-9000rpm.
In a preferred embodiment, the condition of Micro Fluid processing are as follows: pressure 150-250MPa, Micro Fluid circulation time
Number is 2-3 times.In a more preferable embodiment, the condition of Micro Fluid processing are as follows: pressure 150-200MPa, Micro Fluid follow
Ring number is 2-3 times.In a more preferable embodiment, the condition of Micro Fluid processing are as follows: pressure 170MPa, Micro Fluid follow
Ring number is 2 times.In a more preferable embodiment, the condition of Micro Fluid processing are as follows: pressure 1850MPa, Micro Fluid follow
Ring number is 3 times.In a more preferable embodiment, the condition of Micro Fluid processing are as follows: pressure 200MPa, Micro Fluid circulation
Number is 3 times.
In a preferred embodiment, which is selected from lactobacillus bulgaricus and/or streptococcus thermophilus.
In a preferred embodiment, wherein the fermentation temperature is 30-45 DEG C, fermentation time 20-24h.
In another aspect, the present invention provides microfluidizations to prepare the purposes in Sugarless type quinoa drinks, including
Quinoa is carried out to Micro Fluid in water to handle to obtain quinoa nanoemulsions.
Detailed description of the invention
Fig. 1 is the flow chart that the embodiment of the present invention 1-3 prepares Sugarless type quinoa drinks.
Specific embodiment
The shortcomings that for Sugarless type quinoa drinks in the prior art, the present inventor pass through in-depth study,
Microfluidization is applied to the preparation of Sugarless type quinoa drinks, the Sugarless type quinoa drinks of preparation are uniformly dispersed,
And after a long time placement without layering.The present invention by the method that microfluidization prepares Sugarless type quinoa drinks include with
Lower step: (1) pre-treatment quinoa is to prepare quinoa dispersion liquid；(2) Micro Fluid handles the quinoa dispersion liquid to prepare quinoa nanometer
Lotion；(3) lactobacillus-fermented quinoa nanoemulsions；(4) sterile filling is up to Sugarless type quinoa drinks.
Pre-treatment quinoa
Quinoa is screened first, removes impurity and not full particle and rotten particle etc., is then weighed certain
Quinoa after amount screening, is crushed, and is crossed 200-400 mesh and is obtained quinoa powder.The quinoa powder is added to the water, homogenous disperse obtains
Quinoa dispersion liquid is obtained afterwards, which is heated to 80-95 DEG C, can keep being used for for 0-10 minutes at this temperature next
The Micro Fluid of step is handled.
Heating is on the one hand for making lotion high temperature sterilization, on the other hand for improving the fragrance and mouthfeel of quinoa, another party
Face can reduce the pressure of further microfluidicization processing quinoa dispersion liquid.Distilled water, deionized water, pure may be selected in water used in the step
Water purification etc..Homogeneous can be to carry out 10-20min under the conditions of revolving speed 7000-9000rpm in the step.
Micro Fluid processing
Since the pressure and cycle-index of Micro Fluid processing are affected to the partial size and dispersibility of quinoa nanoemulsions, because
The pressure and cycle-index that the invention people handles Micro Fluid are optimized.Optimization process are as follows: the quinoa dispersion liquid that will be obtained
Micro Fluid processing is carried out in Micro Fluid homogenizer to be chosen at different first in the case where Micro Fluid cycle-index is certain
Micro Fluid pressure (such as 30,60,80,120,150,170 and 200MPa) carries out Micro Fluid processing to choose optimal pressure.According to
According to the minimum judgment basis of the partial size of obtained quinoa nanoemulsions, finally determine that best Micro Fluid is pressure 150-200MPa.
Then in the case where Micro Fluid pressure is certain, it is micro- that different Micro Fluid cycle-indexes (such as 1,2,3,4 and 5 time) progress are chosen at
Fluidization treatment is become smaller fastest for judgment basis with choosing optimal cycle-index according to quinoa partial size, final to determine most
Good Micro Fluid cycle-index is 2-3 times.
The quinoa nanoemulsions good dispersion prepared under the conditions of final preferred pressure, cycle-index and temperature, wherein
The partial size of quinoa nano particle is 50.40-65.30nm, and Zeta- current potential is -32-36mV, polydispersity 0.12-0.18, table
Face tension is 45-48mN/m.The quinoa nanoemulsions that this Micro Fluid is handled place 3 months without any under refrigerated conditions
, also there is not lamination in precipitating.
Lactobacillus-fermented
Lactic acid bacteria selects lactobacillus bulgaricus and/or streptococcus thermophilus, inoculative proportion 10-20% to detest at 30-40 DEG C
Ferment 10-48h under the conditions of oxygen.More preferable fermentation condition are as follows: 35 DEG C -37 DEG C of temperature, the time is for 24 hours.
Lactic acid weight content is 0.8-1.5%, sugared content 0.15-0.2g/100mL, viable bacteria in obtained fermentation lotion
Number is 8.5-12.3CFU/mL.
Sterile filling
By the quinoa nanoemulsions sterile filling after above-mentioned fermentation up to Sugarless type quinoa drinks.Product after filling
It is preferred that being sold in 0-5 DEG C of laggard marketing in placement 3-7 days.
Unless otherwise specified, the meaning phase that the meaning of the term in this specification is commonly understood by with those skilled in the art
Together, but if any conflict, then the definition in this specification shall prevail.
Unless otherwise specified, the percentage in this specification (%) is weight percentage (weight %).
All numerical value for being related to group component, process conditions etc. that use in the specification and in the claims are expressed in institute
Have in situation it should be understood that being modified by " about ".All ranges for being related to same composition or property include endpoint, which can be only
On the spot combine.Since these ranges are continuously, they include each numerical value between a minimum and a maximum value.Also answer
Understand, the expected all subranges including within the scope of this of any numberical range of the application reference.
In the present invention, term " Micro Fluid processing " refers to carries out homogeneous for quinoa in Micro Fluid machine.
In the present invention, term " lactic acid bacteria " refers to a kind of system of bacterium that lactic acid can be generated using carbohydrate fermentation
Claim,
In the present invention, " lactic acid " is the lactic acid that quinoa nano particle is generated by lactic acid bacteria during the fermentation.
During the preparation process, any kind of sugar is not added in Sugarless type quinoa drinks in the present invention.Lactic acid
Content sugared in lotion is that (saccharimeter is purchased from Japanese ATAGO company) is measured by saccharimeter after bacterium fermentation.
Compared with prior art, method of the invention has the following beneficial effects:
(1) Sugarless type quinoa drinks prepared by the present invention meet the standard (sugar content is) of Sugarless type beverage, and
The dispersion degree of quinoa in water is good, places for a long time not stratified, improves the defect of conventional grain milk.
(2) Sugarless type quinoa drinks prepared by the present invention make quinoa give out paddy by preheating quinoa dispersion liquid
Perfume (or spice) also reduces the pressure of further microfluidicization processing quinoa dispersion liquid, so as to improve the mouthfeel and dispersibility of quinoa nanoemulsions.
(3) Sugarless type quinoa drinks prepared by the present invention meals fiber content rich in, no added any addition
Agent and sugariness agent, bright color, mouthfeel are soft, have light alcohol fragrance, meet without Standard for Sugars, can be rich in probiotics and other activity
Substance and 4 DEG C storage 3 months in have no layering.
Below with reference to test example, the present invention is described in further detail.But this should not be interpreted as to the above-mentioned master of the present invention
The range of topic is only limitted to embodiment below, all to be all belonged to the scope of the present invention based on the technology that the content of present invention is realized.
Quinoa used in the following example is purchased from U.S.'s NAKED nutritional companies；Micro Fluid machine is purchased from U.S. world miniflow
Body company (model: M-110P), (Chamber) internal diameter is 87 μm in the Micro Fluid room in the invention patent；SEM is purchased from Japan
Electronics Co., Ltd's (model: S-3400N) ()；It is public that dynamic Laser particle size analyzer is purchased from Britain's Worcestershire Malvern instrument
It takes charge of (model: Nano-ZS90)).
Embodiment 1
The preparation methods of Sugarless type quinoa drinks the following steps are included:
(1) quinoa pre-treatment
Screen Chenopodiaceae of the quinoa to remove impurity and not full particle and rotten particle, after then weighing a certain amount of screening
Wheat crushes after cleaning, crosses 200 meshes and obtains quinoa powder, disperses the quinoa powder in distilled water that (quinoa and the ratio of distilled water are
Resulting quinoa dispersion liquid is heated to 85 DEG C by 6:100 (w:v), the homogeneous 20min at 7000rpm in water-bath.
(2) Micro Fluid is handled
Above-mentioned quinoa dispersion liquid is subjected to Micro Fluid processing directly at 170MPa, cycle-index is 2 times, the quinoa of preparation
Quinoa partial size in nanoemulsions is 55.25nm, and Zeta- current potential is -32.65mV, polydispersity 0.18, and surface tension is
46.54mN/m。
(3) lactobacillus-fermented
Quinoa nanoemulsions made from lactobacillus bulgaricus and streptococcus thermophilus fermentation are selected, strain inoculative proportion is
15%, ferment 20h under 35 DEG C of anaerobic conditions, and lactic acid content is 0.95% in the quinoa nanoemulsions after fermentation, sugared content
0.16g/100mL, viable count 10.45CFU/mL.
(4) sterile filling
Quinoa nanoemulsions after fermentation are de-gassed rear aseptic canning into the vial of 250mL up to Sugarless type Chenopodiaceae
Wheat drinks, 0-5 DEG C can be sold after placement 3-7 days.
Sensory evaluation is carried out to Sugarless type quinoa drinks manufactured in the present embodiment
Carrying out sensory evaluation to the Sugarless type quinoa drinks of the present embodiment includes following standard: color, quality, mouthfeel
And smell.Method particularly includes: every part of sample takes 2 Duplicate Samples, the composition of personnel sense by 10 (5 male 5 female) Jing Guo professional training
Official evaluates group and carries out judging marking, and each factor score is added as quinoa tea subjective appreciation total score, and the subjective appreciation of beverage is commented
Minute mark standard see the table below 1.
The subjective appreciation standards of grading of 1 beverage of table
Sensory evaluation marking, the color of Sugarless type quinoa drinks manufactured in the present embodiment are carried out according to the standard of table 1
It is 18 points, quality is 28 points, and mouthfeel is 29 points, and smell is 20 points, and 3 months are stored at 4 DEG C without layering.
Embodiment 2
A kind of preparation method of Sugarless type quinoa drinks comprising following steps:
(1) quinoa pre-treatment
Screen Chenopodiaceae of the quinoa to remove impurity and not full particle and rotten particle, after then weighing a certain amount of screening
Wheat crushes after cleaning, crosses 300 meshes and obtains quinoa powder, disperses the quinoa powder in distilled water that (quinoa and the ratio of distilled water are
Resulting quinoa dispersion liquid is heated to 90 DEG C by 7:100 (w:v), homogeneous 30min under the conditions of 8000rpm in water-bath.
(2) Micro Fluid is handled
Above-mentioned 90 DEG C of quinoa dispersion liquid is directly carried out under the conditions of 200MPa to Micro Fluid processing, cycle-index is 3 times,
Quinoa partial size in the quinoa nanoemulsions of preparation is 56.75nm, and Zeta- current potential is -33.0mV, polydispersity 0.16, table
Face tension is 48.26mN/m.
(3) lactobacillus-fermented
Quinoa nanoemulsions made from lactobacillus bulgaricus and streptococcus thermophilus fermentation are selected, strain inoculative proportion is
18%, it ferments for 24 hours under 35 DEG C of anaerobic conditions.Lactic acid content 0.98% in quinoa nanoemulsions after fermentation, sugared content
0.19g/100mL, viable count 12.15CFU/mL.
(4) sterile filling
By the quinoa nanoemulsions after fermentation be de-gassed rear aseptic canning into the vial of 250mL up to Sugarless type without
Sugar-type quinoa drinks, 0-5 DEG C can be sold after placement 3-7 days.
Sensory evaluation is carried out to Sugarless type quinoa drinks manufactured in the present embodiment
According to the sensory evaluation method that the standard and embodiment 1 of table 1 are mentioned, to Sugarless type quinoa function manufactured in the present embodiment
It can beverage progress sensory evaluation marking.The color of Sugarless type quinoa drinks manufactured in the present embodiment is 19 points, quality 27
Point, mouthfeel is 29 points, and smell is 20 points, and 3 months are stored at 4 DEG C without layering.
Embodiment 3
A kind of preparation method of Sugarless type quinoa drinks comprising following steps:
(1) quinoa pre-treatment
Screen Chenopodiaceae of the quinoa to remove impurity and not full particle and rotten particle, after then weighing a certain amount of screening
Wheat crushes after cleaning, crosses 400 meshes and obtains quinoa powder, disperses the quinoa powder in distilled water that (quinoa and the ratio of distilled water are
Resulting quinoa dispersion liquid is heated to 95 DEG C by 6.5:100 (w:v), homogeneous 30min under the conditions of 8000rpm in water-bath.
(2) Micro Fluid processing preparation quinoa nanoemulsions
Above-mentioned 95 DEG C of quinoa dispersion liquid is directly carried out under the conditions of 200MPa to Micro Fluid processing, cycle-index is 3 times,
Quinoa partial size in the quinoa nanoemulsions of preparation is 57.32nm, and Zeta- current potential is -34.64mV, polydispersity 0.17, table
Face tension is 48.24mN/m.
(3) lactobacillus-fermented
Quinoa nanoemulsions made from lactobacillus bulgaricus and streptococcus thermophilus fermentation are selected, strain inoculative proportion is
20%, it ferments for 24 hours under 35 DEG C of anaerobic conditions.Lactic acid content 0.95% in quinoa nanoemulsions after fermentation, sugared content
0.18g/100mL, viable count 12.36CFU/mL.
(4) sterile filling
By the quinoa nanoemulsions after fermentation it is sterile be de-gassed in the rear canned vial to 250mL up to Sugarless type without
Sugar-type quinoa drinks, 0-5 DEG C can be sold after placement 3-7 days.
Sensory evaluation is carried out to Sugarless type quinoa drinks manufactured in the present embodiment
According to the sensory evaluation method that the standard and embodiment 1 of table 1 are mentioned, to Sugarless type quinoa function manufactured in the present embodiment
It can beverage progress sensory evaluation marking.The color of Sugarless type quinoa drinks manufactured in the present embodiment is 19 points, quality 29
Point, mouthfeel is 30 points, and smell is 20 points, and 3 months are stored at 4 DEG C without layering.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (10)
1. a kind of Sugarless type quinoa drinks, the component of the beverage includes: quinoa and water, and wherein the partial size of quinoa is 50-
75nm。
2. Sugarless type quinoa drinks according to claim 1, the component of the Sugarless type quinoa drinks is also into one
Step includes: lactic acid and lactic acid bacteria living.
3. Sugarless type quinoa drinks according to claim 2, wherein the lactic acid bacteria is selected from lactobacillus bulgaricus
And streptococcus thermophilus.
4. Sugarless type quinoa drinks according to claim 2, wherein lactic acid weight content is 0.8-1.5%, and sugar contains
Amount is 0.15-0.2g/100mL, viable count 8.5-13.00CFU/mL.
5. a kind of preparation method of Sugarless type quinoa drinks, this method includes that preliminary smashed quinoa powder is dispersed in water
In, Micro Fluid processing is carried out after being heated to 80-95 DEG C, obtains the quinoa nanoemulsions that partial size is 50-75nm.
6. preparation method according to claim 5, method includes the following steps:
(1) quinoa pre-treatment: screening quinoa, the quinoa after weighing a certain amount of screening are crushed, smashed quinoa powder mistake
200-400 mesh is simultaneously dispersed in water, and quinoa dispersion liquid is obtained after homogeneous, which is heated to 80-95 DEG C；
(2) Micro Fluid is handled: 80-95 DEG C of quinoa dispersion liquid directly being carried out to Micro Fluid and handles to obtain quinoa nanoemulsions；
(3) lactobacillus-fermented: lactic acid bacteria is utilized, quinoa nanoemulsions made from step (2) is made to ferment under anaerobic；
(4) the quinoa nanoemulsions after fermentation sterile filling: are de-gassed rear sterile filling up to Sugarless type quinoa function drink
Material.
7. the preparation method of Sugarless type quinoa drinks according to claim 5, wherein in step (1), quinoa and water
Weight ratio be 1:15-1:25.
8. the preparation method of Sugarless type quinoa drinks according to claim 5, the condition that wherein Micro Fluid is handled are as follows:
Pressure is 150-250MPa, and Micro Fluid cycle-index is 2-3 times.
9. the preparation method of Sugarless type quinoa drinks according to claim 5, wherein in step (3), the lactic acid
Bacterium is selected from lactobacillus bulgaricus and/or streptococcus thermophilus.
10. the preparation method of Sugarless type quinoa drinks according to claim 9, wherein the fermentation temperature is 30-
45 DEG C, fermentation time 10-24h.
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