CN110959794A - Production method of inulin solid beverage - Google Patents
Production method of inulin solid beverage Download PDFInfo
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- CN110959794A CN110959794A CN201911353234.3A CN201911353234A CN110959794A CN 110959794 A CN110959794 A CN 110959794A CN 201911353234 A CN201911353234 A CN 201911353234A CN 110959794 A CN110959794 A CN 110959794A
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- inulin
- production method
- solid beverage
- chicory
- cooling
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a production method of an inulin solid beverage, which comprises the following steps: s1, smashing, namely cleaning the chicory, removing the skin on the surface of the chicory, and smashing the chicory by a smashing device; s2, leaching, namely putting the ground chicory into an extraction box, adding an extracting solution, stirring the mixed solution through a stirring device, and heating the mixed solution; and S3, cooling, transferring the mixed liquid to a cooling box for cooling, and reducing the temperature of the mixed liquid. The inulin solid beverage production method has the beneficial effects that: through mixing the filter residue with the water of certain proportion and soaking for the mixed liquid that obtains filters once more, and then make full use of resource, avoids the waste of resource, through adding cassava starch, sweetener, xylo-oligosaccharide and essence, makes the inulin taste slightly sweet, has improved the taste, carries out the secondary through the fluidized bed with the inulin that obtains and dries, ensures the stoving effect, has guaranteed the quality of product.
Description
Technical Field
The invention relates to the field of food, and particularly relates to a production method of an inulin solid beverage.
Background
Inulin is widely found in almost all plants and is another form of energy storage for plants besides starch. Inulin is a natural mixture of several fructans with a degree of polymerization ranging from 2 to 60, and is a very ideal food supplement, functional food and ingredient. As a natural water-soluble dietary fiber, the main effects include: as a growth factor of beneficial bacteria in the intestinal tract, the composition can regulate the balance of the intestinal flora; enhanced absorption of minerals (particularly calcium and magnesium); regulating blood sugar and reducing weight. Inulin is water-soluble dietary fiber and prebiotics, and can promote the growth of beneficial bacteria in organism, inhibit the growth of harmful bacteria, keep water in intestinal tract not to be absorbed, and improve constipation. People who eat inulin obviously feel that the gastrointestinal function is enhanced and the stool is smooth. Simultaneously, after taking inulin, the intestinal peristalsis capability can be enhanced, and odor gas can be discharged. In addition, the inulin can be rapidly expanded in the stomach, so that the body can feel satiety, and the inulin is low in energy and can assist in losing weight. Inulin was added like our collagen peptide meal replacement powder. Solid beverages have been popular with consumers because of their variety, unique flavor, and ease of storage. At present, the traditional inulin solid beverage has the disadvantages of excessively complicated manufacturing steps, low resource utilization rate in the manufacturing process, more bitter substances in the finished product and deviation in taste.
Disclosure of Invention
The invention mainly aims to provide a production method of an inulin solid beverage, which can effectively solve the problems of complicated manufacturing steps, low resource utilization rate in the manufacturing process, more bitter substances in a finished product and deviation of taste of the traditional inulin solid beverage in the background art.
In order to achieve the purpose, the invention adopts the technical scheme that:
a production method of an inulin solid beverage comprises the following steps:
s1, smashing, namely cleaning the chicory, removing the skin on the surface of the chicory, and smashing the chicory by a smashing device;
s2, leaching, namely putting the ground chicory into an extraction box, adding an extracting solution, stirring the mixed solution through a stirring device, and heating the mixed solution;
s3, cooling, namely transferring the mixed solution to a cooling box for cooling, and reducing the temperature of the mixed solution;
s4, filtering the cooled mixed solution to obtain filtrate and filter residue, mixing the filter residue with a certain proportion of water for soaking, filtering the obtained mixed solution again, thereby fully utilizing resources and avoiding the waste of the resources;
s5, decoloring and desalting, namely decoloring and desalting by adopting macroporous ion exchange resin;
s6, drying, mixing the filtrate obtained after the primary filtration and the filtrate obtained after the secondary filtration, and performing spray drying to obtain inulin;
s7, secondary drying, namely, performing secondary drying on the obtained inulin through a fluidized bed to ensure the drying effect;
s8, adding auxiliary materials, adding cassava starch, a sweetening agent, xylo-oligosaccharide and essence according to a certain proportion into inulin, and stirring the mixture by a stirring device;
and S9, inspecting and packaging the stirred inulin, inspecting the color, peculiar smell and state of the inulin, and packaging the inulin after inspecting.
Preferentially, the heating temperature in the step S2 is kept at 90-100 ℃, the temperature is gradually and slowly increased, and the heating time is 5-6 hours.
Preferentially, the mixed liquid in the step S3 is cooled to 35-45 ℃, and the cooling process can be accelerated by a stirring device.
Preferably, the ratio of the filter residue to the water in the step S4 is 1: 3, and the soaking time is 1-2 hours.
Preferentially, in the step S6, the temperature of the air inlet is 150-180 ℃, and the temperature of the air outlet is 60-90 ℃.
Preferably, in the step S8, the ratio of the inulin to the tapioca starch to the sweetener to the xylo-oligosaccharide to the essence is 100: 22: 3: 30: 2.
Preferably, in step S9, about 10 g of the sample to be tested is placed in a clean white porcelain dish, and the color and state are observed by naked eyes under natural light. After being dissolved and diluted in a transparent glass beaker according to the edible method on the label, the odor is immediately smelled and the taste is distinguished.
Compared with the prior art, the invention has the following beneficial effects: the filter residues are mixed with a certain proportion of water for soaking, so that the obtained mixed liquid is filtered again, resources are fully utilized, and the waste of the resources is avoided;
by adding the cassava starch, the sweetening agent, the xylo-oligosaccharide and the essence, the inulin tastes sweet and the mouthfeel is improved;
the obtained inulin is dried for the second time through a fluidized bed, so that the drying effect is ensured, and the quality of the product is ensured.
Drawings
FIG. 1 is a schematic process flow diagram of a production method of an inulin solid beverage of the invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
A method for producing an inulin solid beverage as shown in FIG. 1 comprises the following steps:
s1, smashing, namely cleaning the chicory, removing the skin on the surface of the chicory, and smashing the chicory by a smashing device;
s2, leaching, namely putting the ground chicory into an extraction box, adding an extracting solution, stirring the mixed solution through a stirring device, and heating the mixed solution;
s3, cooling, namely transferring the mixed solution to a cooling box for cooling, and reducing the temperature of the mixed solution;
s4, filtering the cooled mixed solution to obtain filtrate and filter residue, mixing the filter residue with a certain proportion of water for soaking, filtering the obtained mixed solution again, thereby fully utilizing resources and avoiding the waste of the resources;
s5, decoloring and desalting, namely decoloring and desalting by adopting macroporous ion exchange resin;
s6, drying, mixing the filtrate obtained after the primary filtration and the filtrate obtained after the secondary filtration, and performing spray drying to obtain inulin;
s7, secondary drying, namely, performing secondary drying on the obtained inulin through a fluidized bed to ensure the drying effect;
s8, adding auxiliary materials, adding cassava starch, a sweetening agent, xylo-oligosaccharide and essence according to a certain proportion into inulin, and stirring the mixture by a stirring device;
and S9, inspecting and packaging the stirred inulin, inspecting the color, peculiar smell and state of the inulin, and packaging the inulin after inspecting.
In the step S2, the heating temperature is kept at 90-100 ℃, the temperature is gradually and slowly increased step by step, and the heating time is 5-6 hours; cooling the mixed liquid to 35-45 ℃ in the step S3, wherein the cooling process can be accelerated by a stirring device; in the step S4, the ratio of the filter residue to the water is 1: 3, and the soaking time is 1-2 hours; in the step S6, the temperature of the air inlet is 150-180 ℃, and the temperature of the air outlet is 60-90 ℃; in the step S8, the ratio of the inulin to the cassava starch to the sweetening agent to the xylo-oligosaccharide to the essence is 100: 22: 3: 30: 2, and the cassava starch to the sweetening agent to the xylo-oligosaccharide to the essence is added, so that the inulin tastes sweet and the taste is improved; in step S9, about 10 g of the sample to be tested is placed in a clean white porcelain dish, and the color and state are observed by naked eyes under natural light. After being dissolved and diluted in a transparent glass beaker according to the edible method on the label, the odor is immediately smelled and the taste is distinguished.
The invention relates to a method for producing an inulin solid beverage, which comprises the steps of firstly cleaning chicory, removing skin on the surface of the chicory, crushing the chicory by a crushing device, then placing the crushed chicory into an extraction box, adding an extracting solution, stirring a mixed solution by a stirring device, heating the mixed solution, keeping the heating temperature at 90-100 ℃, gradually and slowly increasing the temperature step by step for 5-6 hours, further transferring the mixed solution to a cooling box for cooling, reducing the temperature of the mixed solution, cooling the mixed solution to 35-45 ℃, carrying out accelerated cooling by the stirring device in the cooling process, further filtering the cooled mixed solution to obtain filtrate and filter residue, simultaneously mixing the filtrate and the filter residue with water according to a certain proportion, soaking the filter residue for 1-2 hours, and filtering the obtained filter residue mixed solution again, and then fully utilizing resources, avoiding resource waste, then adopting macroporous ion exchange resin to carry out decoloration and desalination treatment, mixing the filtrate after primary filtration and the filtrate after secondary filtration, carrying out spray drying to obtain inulin, wherein the temperature of an air inlet of the spray drying is 150-180 ℃, the temperature of an air outlet of the spray drying is 60-90 ℃, carrying out secondary drying on the obtained inulin through a fluidized bed to ensure the drying effect, adding tapioca starch, a sweetening agent, xylo-oligosaccharide and essence with a certain proportion into the inulin, stirring the mixture through a stirring device, wherein the proportion of the inulin, the tapioca starch, the sweetening agent, the xylo-oligosaccharide and the essence is 100: 22: 3: 30: 2, adding the tapioca starch, the sweetening agent, the xylo-oligosaccharide and the essence to make the inulin sweet in taste, improving the mouthfeel, carrying out ceramic inspection on the stirred inulin, placing about 10 g of the sample to be measured in a clean white tray, the color and state were observed with naked eyes under natural light. Dissolving and diluting in transparent glass beaker according to edible method on label, immediately smelling its smell, distinguishing its taste, and packaging inulin after checking.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (7)
1. A production method of an inulin solid beverage is characterized in that: the method comprises the following steps:
s1, smashing, namely cleaning the chicory, removing the skin on the surface of the chicory, and smashing the chicory by a smashing device;
s2, leaching, namely putting the ground chicory into an extraction box, adding an extracting solution, stirring the mixed solution through a stirring device, and heating the mixed solution;
s3, cooling, namely transferring the mixed solution to a cooling box for cooling, and reducing the temperature of the mixed solution;
s4, filtering the cooled mixed solution to obtain filtrate and filter residue, mixing the filter residue with a certain proportion of water for soaking, filtering the obtained mixed solution again, thereby fully utilizing resources and avoiding the waste of the resources;
s5, decoloring and desalting, namely decoloring and desalting by adopting macroporous ion exchange resin;
s6, drying, mixing the filtrate obtained after the primary filtration and the filtrate obtained after the secondary filtration, and performing spray drying to obtain inulin;
s7, secondary drying, namely, performing secondary drying on the obtained inulin through a fluidized bed to ensure the drying effect;
s8, adding auxiliary materials, adding cassava starch, a sweetening agent, xylo-oligosaccharide and essence according to a certain proportion into inulin, and stirring the mixture by a stirring device;
and S9, inspecting and packaging the stirred inulin, inspecting the color, peculiar smell and state of the inulin, and packaging the inulin after inspecting.
2. The inulin solid beverage production method according to claim 1, wherein: in the step S2, the heating temperature is kept at 90-100 ℃, the temperature is gradually and slowly increased step by step, and the heating time is 5-6 hours.
3. The inulin solid beverage production method according to claim 1, wherein: and cooling the mixed liquid in the step S3 to 35-45 ℃, wherein the cooling can be accelerated by a stirring device in the cooling process.
4. The inulin solid beverage production method according to claim 1, wherein: the ratio of the filter residue to the water in the step S4 is 1: 3, soaking for 1-2 hours.
5. The inulin solid beverage production method according to claim 1, wherein: in the step S6, the temperature of the air inlet is 150-180 ℃, and the temperature of the air outlet is 60-90 ℃.
6. The inulin solid beverage production method according to claim 1, wherein: in the step S8, the ratio of inulin to tapioca to the sweetener to xylo-oligosaccharide to the essence is 100: 22: 3: 30: 2.
7. the inulin solid beverage production method according to claim 1, wherein: in the step S9, about 10 g of the sample to be measured is placed in a clean white porcelain dish, and the color and state are observed by naked eyes under natural light. After being dissolved and diluted in a transparent glass beaker according to the edible method on the label, the odor is immediately smelled and the taste is distinguished.
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| CN201911353234.3A CN110959794A (en) | 2019-12-24 | 2019-12-24 | Production method of inulin solid beverage |
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| CN201911353234.3A CN110959794A (en) | 2019-12-24 | 2019-12-24 | Production method of inulin solid beverage |
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| CN110959794A true CN110959794A (en) | 2020-04-07 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024013480A1 (en) * | 2022-07-10 | 2024-01-18 | Optibiotix Limted | Compositions and uses thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422547A (en) * | 2001-12-06 | 2003-06-11 | 大连绿山科技有限公司 | Inulin processing method |
| CN101628949A (en) * | 2009-08-07 | 2010-01-20 | 烟台海岸带可持续发展研究所 | Method for manufacturing high-quality inulin |
| CN110074306A (en) * | 2019-05-23 | 2019-08-02 | 辽宁工程技术大学 | A kind of inulin solid beverage and preparation method thereof |
| CN111620968A (en) * | 2020-06-22 | 2020-09-04 | 陕西森弗天然制品有限公司 | Inulin purification and refining method |
-
2019
- 2019-12-24 CN CN201911353234.3A patent/CN110959794A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422547A (en) * | 2001-12-06 | 2003-06-11 | 大连绿山科技有限公司 | Inulin processing method |
| CN101628949A (en) * | 2009-08-07 | 2010-01-20 | 烟台海岸带可持续发展研究所 | Method for manufacturing high-quality inulin |
| CN110074306A (en) * | 2019-05-23 | 2019-08-02 | 辽宁工程技术大学 | A kind of inulin solid beverage and preparation method thereof |
| CN111620968A (en) * | 2020-06-22 | 2020-09-04 | 陕西森弗天然制品有限公司 | Inulin purification and refining method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024013480A1 (en) * | 2022-07-10 | 2024-01-18 | Optibiotix Limted | Compositions and uses thereof |
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Application publication date: 20200407 |
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