CN111084383A - Nutritional syrup and preparation method thereof - Google Patents
Nutritional syrup and preparation method thereof Download PDFInfo
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- CN111084383A CN111084383A CN201911331764.8A CN201911331764A CN111084383A CN 111084383 A CN111084383 A CN 111084383A CN 201911331764 A CN201911331764 A CN 201911331764A CN 111084383 A CN111084383 A CN 111084383A
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- CN
- China
- Prior art keywords
- syrup
- parts
- tartary buckwheat
- millet
- powder
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- 239000006188 syrup Substances 0.000 title claims abstract description 104
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 95
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 95
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 38
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 23
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 23
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 23
- 239000011648 beta-carotene Substances 0.000 claims abstract description 23
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 20
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 19
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- 229940080313 sodium starch Drugs 0.000 claims abstract description 17
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims description 61
- 235000019713 millet Nutrition 0.000 claims description 61
- 239000000843 powder Substances 0.000 claims description 52
- 239000007788 liquid Substances 0.000 claims description 42
- 239000004382 Amylase Substances 0.000 claims description 28
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- 235000013339 cereals Nutrition 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000015097 nutrients Nutrition 0.000 claims description 17
- 230000001007 puffing effect Effects 0.000 claims description 17
- 229960004793 sucrose Drugs 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 15
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- 238000004140 cleaning Methods 0.000 claims description 15
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- 238000001035 drying Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 239000008213 purified water Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000008476 powdered milk Nutrition 0.000 claims description 12
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- 239000000126 substance Substances 0.000 claims description 8
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 4
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/15—Vitamins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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 invention belongs to the technical field of food industry, and particularly relates to nutritional syrup and a preparation method thereof, wherein the nutritional syrup comprises the following raw materials, by weight, 32-40 parts of high fructose syrup, 30-40 parts of tartary buckwheat syrup, 1.8-2.6 parts of sucrose, 7-7.6 parts of maltose, 3-7 parts of resistant dextrin, 1.2-1.8 parts of sodium starch octenyl succinate, 0.6-1.2 parts of β -cyclodextrin, 2-4 parts of vitamin C and 2-4 parts of β -carotene, the nutritional syrup and the tartary buckwheat syrup are adopted in the invention, so that the advantages of different raw material syrups are fully exerted, the nutritional value is enhanced, the three highs can be reduced, the vitamin C and β -carotene are added, and the β -carotene is an antioxidant β -carotene which can be converted into vitamin A after entering a human body, and has adjustability, and the vitamin A accumulation and poisoning caused by excessive ingestion can be avoided, the nutritional syrup is more suitable for being consumed by people with long ages.
Description
Technical Field
The invention belongs to the technical field of food industry, and particularly relates to nutritional syrup and a preparation method thereof.
Background
The beverage industry develops rapidly in recent years, syrup is used as an important raw material in the beverage industry, and the market demand is continuously increased. Meanwhile, in recent years, the attention of consumers on the nutritional functions of beverages is continuously increased, for example, bottled beverage products are endowed with new functional values by adding dietary fibers, vitamins and functional components, and are well loved by consumers. The method has the advantages that nutrition and health are selected as product innovation points, the nutrient syrup series is developed, the raw material foundation is laid for the healthy beverage, the development of new products of downstream beverage customers is facilitated, and the added value of the product can be improved.
With the age increasing, consumers are reluctant to drink beverages in consideration of the influence of blood fat, blood sugar and cholesterol in the human body, and thus the consumers lose the pleasure of drinking the beverages, and therefore, the consumers are welcomed by the market to develop a beverage which is suitable for the high-age people and can contain components for regulating blood fat, blood sugar and cholesterol in the human body.
Disclosure of Invention
Aiming at the defects of single nutrient component and unsuitability for people with long age in the prior art, the invention provides the nutritional syrup and the preparation method thereof, so as to solve the technical problems.
The technical scheme of the invention is as follows:
a nutritional syrup comprises, by weight, 32-40 parts of high fructose syrup, 30-40 parts of tartary buckwheat syrup, 1.8-2.6 parts of sucrose, 7-7.6 parts of maltose, 3-7 parts of resistant dextrin, 1.2-1.8 parts of sodium starch octenyl succinate, 0.6-1.2 parts of β -cyclodextrin, 2-4 parts of vitamin C and 2-4 parts of β -carotene.
Furthermore, the nutritional syrup comprises the following raw materials, by weight, 33-38 parts of high fructose syrup, 32-37 parts of tartary buckwheat syrup, 2-2.2 parts of sucrose, 7.1-7.5 parts of maltose, 4-6 parts of resistant dextrin, 1.4-1.6 parts of sodium starch octenyl succinate, 0.8-1.1 parts of β -cyclodextrin, 3 parts of vitamin C and 3 parts of β -carotene.
Furthermore, the nutritional syrup comprises the following raw materials, by weight, 36 parts of high fructose syrup, 35 parts of tartary buckwheat syrup, 2.1 parts of sucrose, 7.3 parts of maltose, 5 parts of resistant dextrin, 1.5 parts of sodium starch octenyl succinate, 1 part of β -cyclodextrin, 3 parts of vitamin C and 3 parts of β -carotene.
Another object of the present invention is to provide a method for preparing a nutritional syrup, comprising the steps of:
(1) preparation of millet syrup
(2) Preparation step of tartary buckwheat syrup
(3) Weighing the raw materials according to the weight part ratio, putting the millet syrup, the tartary buckwheat syrup, the cane sugar, the maltose, the resistant dextrin, the sodium starch octenyl succinate, the β -cyclodextrin, the vitamin C and the β -carotene into a stirring tank, starting stirring and mixing for 5-10 minutes, uniformly mixing, and then filtering to obtain the well-mixed nutritional syrup.
Further, the preparation steps of the millet syrup specifically comprise:
selecting large and plump millet, removing mildewed grains, cleaning with purified water for 3-5 times, and drying at 30-50 deg.C to keep nutrients from being damaged;
crushing the dried millet to 100-plus-120 meshes to obtain millet powder for later use;
preparing millet powder into millet powder milk, wherein the weight content of dry matter is 15-25%, then adding amylase for liquefaction, wherein the addition amount of the amylase is 5-10% of the weight of the dry matter, and carrying out high-temperature liquefaction for 20-30 minutes at the temperature of 100-110 ℃ to obtain liquefied liquid; naturally cooling the liquefied liquid to 40-50 ℃, adding saccharifying enzyme for saccharification for 120 minutes, obtaining saccharified liquid, then filtering and concentrating to obtain the millet syrup.
Further, the preparation steps of the tartary buckwheat syrup are as follows:
selecting large and plump tartary buckwheat grains through screening, removing mildewed grains, cleaning for 3-5 times by adopting purified water, and drying at the low temperature of 30-50 ℃ to keep nutrient substances from being damaged;
crushing the dried tartary buckwheat to 10-20 meshes to obtain full tartary buckwheat powder, processing the full tartary buckwheat powder by a double-screw extrusion puffing machine under the puffing conditions that the sleeve temperature is 110-120 ℃, the water content of the full tartary buckwheat powder is 14-16%, discharging, and crushing to 100-mesh 120 meshes to obtain tartary buckwheat puffing powder for later use;
preparing the expanded tartary buckwheat powder into tartary buckwheat powder emulsion, wherein the weight content of dry matter is 20-30%, then adding amylase for liquefaction, the addition of the amylase is 2-5% of the weight of the dry matter, and carrying out high-temperature liquefaction for 30-40 minutes at the temperature of 110-120 ℃ to obtain liquefied liquid; naturally cooling the liquefied liquid to 40-50 deg.C, adding saccharifying enzyme for saccharifying for 80-120 min to obtain saccharified liquid, filtering, and concentrating to obtain radix Et rhizoma Fagopyri Tatarici syrup.
Further, the preparation method of the nutritional syrup provided by the invention specifically comprises the following steps:
(1) the preparation method of the millet syrup comprises the following steps:
selecting large and plump millet, removing mildewed grains, cleaning with purified water for 4 times, and drying at 40 deg.C to keep nutrients from being damaged;
crushing the dried millet to 110 meshes to obtain millet powder for later use;
preparing millet powder into millet powder milk with the dry matter weight content of 20%, adding amylase for liquefaction, wherein the addition amount of the amylase is 8% of the dry matter weight, and liquefying at the temperature of 105 ℃ for 25 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 45 ℃, adding saccharifying enzyme for saccharification for 110 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the millet syrup.
(2) The preparation method of the tartary buckwheat syrup comprises the following specific steps:
selecting large and plump tartary buckwheat grains through screening, removing mildewed grains, cleaning for 4 times by adopting purified water, and drying at low temperature of 40 ℃ to keep nutrient substances from being damaged;
crushing the dried tartary buckwheat to 15 meshes to obtain full tartary buckwheat powder, processing the full tartary buckwheat powder by a double-screw extrusion puffing machine under the puffing conditions that the sleeve temperature is 115 ℃, the water content of the full tartary buckwheat powder is 15%, discharging, and crushing to 110 meshes to obtain tartary buckwheat puffed powder for later use;
preparing the expanded tartary buckwheat powder into tartary buckwheat powder milk, wherein the dry matter content is 25% by weight, then adding amylase for liquefaction, the addition of the amylase is 3% by weight of the dry matter, and liquefying at the temperature of 115 ℃ for 35 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 45 ℃, adding saccharifying enzyme for saccharification for 100 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the tartary buckwheat syrup.
(3) Weighing the raw materials according to the weight part ratio, putting the millet syrup, the tartary buckwheat syrup, the cane sugar, the maltose, the resistant dextrin, the sodium starch octenyl succinate, the β -cyclodextrin, the vitamin C and the β -carotene into a stirring tank, starting stirring and mixing for 5-10 minutes, uniformly mixing, and then filtering to obtain the well-mixed nutritional syrup.
The beneficial effect of the invention is that,
the millet has high nutritive value and comprehensive and balanced nutrition, and mainly contains carbohydrate, protein, amino acid, fat, fatty acid, vitamins, minerals, etc.
The buckwheat is tartary buckwheat, the content of the bioflavonoids is 13.5 times of that of the buckwheat, and the buckwheat contains rich dietary fibers, vitamins, nicotinic acid, rutin and the like. Tartary buckwheat is known as the king of five cereals and is a food for reducing blood pressure, blood sugar and blood fat. Tartary buckwheat has the effects of relaxing bowels and expelling toxin, and is also called as intestinal cleaning grass in folk. The tartary buckwheat can also be fried and made into tea, and the tea has an auxiliary treatment effect on patients with hypertension, hyperlipidemia and hyperglycemia after being drunk every day.
The invention adopts millet syrup and buckwheat syrup, fully exerts respective advantages of different raw material syrups, enhances the nutritive value and can reduce three highs, and the vitamin C, β -carotene and β -carotene are antioxidants β -carotene which can be converted into vitamin A after entering human body, and the conversion has adjustability and can not cause the accumulation and poisoning of the vitamin A due to excessive ingestion.
In conclusion, the nutritional syrup of the present invention employs a mixture of components, each of which performs better, providing a nutritionally complete and more suitable for older consumer groups.
In the preparation method, the processing method of the raw materials is optimized, the processing parameters are optimized, and the syrup product which is convenient to prepare, stable in component and good in nutritional component is provided.
Because the production difficulty of the whole tartary buckwheat powder of tartary buckwheat particles in syrup preparation is relatively high, after the puffing treatment is adopted, the subsequent saccharification and liquefaction effects are good, and the separation and filtration are convenient.
For the preparation of millet syrup and tartary buckwheat syrup, aiming at the characteristics of different raw materials, the syrup obtained by controlling reasonable material concentration, enzyme addition amount, enzymolysis time and temperature has stable quality and rich nutrient substances.
In conclusion, the invention provides a syrup product with excellent effect and a preparation method of the syrup, and has outstanding substantive features and remarkable progress.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the technical solution in the embodiment of the present invention will be clearly and completely described below with reference to the embodiment of the present invention, and it is obvious that the described embodiment is only a part of the embodiment of the present invention, and not a whole embodiment. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The nutritional syrup comprises the following raw materials, by weight, 36 parts of high fructose syrup, 35 parts of tartary buckwheat syrup, 2.1 parts of sucrose, 7.3 parts of maltose, 5 parts of resistant dextrin, 1.5 parts of sodium starch octenyl succinate, 1 part of β -cyclodextrin, 3 parts of vitamin C and 3 parts of β -carotene.
The preparation method of the nutritional syrup comprises the following steps:
(1) the preparation method of the millet syrup comprises the following steps:
selecting large and plump millet, removing mildewed grains, cleaning with purified water for 4 times, and drying at 40 deg.C to keep nutrients from being damaged;
crushing the dried millet to 110 meshes to obtain millet powder for later use;
preparing millet powder into millet powder milk with the dry matter weight content of 20%, adding amylase for liquefaction, wherein the addition amount of the amylase is 8% of the dry matter weight, and liquefying at the temperature of 105 ℃ for 25 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 45 ℃, adding saccharifying enzyme for saccharification for 110 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the millet syrup.
(2) The preparation method of the tartary buckwheat syrup comprises the following specific steps:
selecting large and plump tartary buckwheat grains through screening, removing mildewed grains, cleaning for 4 times by adopting purified water, and drying at low temperature of 40 ℃ to keep nutrient substances from being damaged;
crushing the dried tartary buckwheat to 15 meshes to obtain full tartary buckwheat powder, processing the full tartary buckwheat powder by a double-screw extrusion puffing machine under the puffing conditions that the sleeve temperature is 115 ℃, the water content of the full tartary buckwheat powder is 15%, discharging, and crushing to 110 meshes to obtain tartary buckwheat puffed powder for later use;
preparing the expanded tartary buckwheat powder into tartary buckwheat powder milk, wherein the dry matter content is 25% by weight, then adding amylase for liquefaction, the addition of the amylase is 3% by weight of the dry matter, and liquefying at the temperature of 115 ℃ for 35 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 45 ℃, adding saccharifying enzyme for saccharification for 100 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the tartary buckwheat syrup.
(3) Weighing the raw materials according to the weight part ratio, putting the millet syrup, the tartary buckwheat syrup, the cane sugar, the maltose, the resistant dextrin, the sodium starch octenyl succinate, the β -cyclodextrin, the vitamin C and the β -carotene into a stirring tank, starting stirring and mixing for 5-10 minutes, uniformly mixing, and then filtering to obtain the well-mixed nutritional syrup.
Example 2
The nutritional syrup comprises the following raw materials, by weight, 32 parts of high fructose syrup, 30 parts of tartary buckwheat syrup, 1.8 parts of sucrose, 7.0 parts of maltose, 7 parts of resistant dextrin, 1.8 parts of sodium starch octenyl succinate, 0.6 part of β -cyclodextrin, 4 parts of vitamin C and 2 parts of β -carotene.
The preparation method of the nutritional syrup comprises the following steps:
(1) the preparation method of the millet syrup comprises the following steps:
selecting large and plump millet, removing mildewed grains, cleaning with purified water for 3 times, and drying at 30 deg.C to keep nutrients from being damaged;
crushing the dried millet to 120 meshes to obtain millet powder for later use;
preparing millet powder into millet powder milk with dry matter content of 25%, adding amylase for liquefaction, wherein the addition amount of the amylase is 10% of the weight of the dry matter, and liquefying at 110 ℃ for 20 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 40 ℃, adding saccharifying enzyme for saccharification for 120 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the millet syrup.
(2) The preparation method of the tartary buckwheat syrup comprises the following specific steps:
selecting large and plump tartary buckwheat grains through screening, removing mildewed grains, cleaning for 5 times by adopting purified water, and drying at the low temperature of 50 ℃ to keep nutrient substances from being damaged;
crushing the dried tartary buckwheat to 20 meshes to obtain full tartary buckwheat powder, processing the full tartary buckwheat powder by a double-screw extrusion puffing machine under the puffing conditions that the sleeve temperature is 110 ℃, the water content of the full tartary buckwheat powder is 16%, discharging, and crushing to 120 meshes to obtain tartary buckwheat puffed powder for later use;
preparing the expanded tartary buckwheat powder into tartary buckwheat powder milk, wherein the dry matter content is 30% by weight, then adding amylase for liquefaction, the addition of the amylase is 5% by weight of the dry matter, and liquefying at 120 ℃ for 40 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 50 ℃, adding saccharifying enzyme for saccharification for 80 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the tartary buckwheat syrup.
(3) Weighing the raw materials according to the weight part ratio, putting the millet syrup, the tartary buckwheat syrup, the cane sugar, the maltose, the resistant dextrin, the sodium starch octenyl succinate, the β -cyclodextrin, the vitamin C and the β -carotene into a stirring tank, starting stirring and mixing for 5-10 minutes, uniformly mixing, and then filtering to obtain the well-mixed nutritional syrup.
Example 3
The nutritional syrup comprises, by weight, 40 parts of high fructose syrup, 40 parts of tartary buckwheat syrup, 2.6 parts of sucrose, 7.6 parts of maltose, 3 parts of resistant dextrin, 1.2 parts of sodium starch octenyl succinate, 1.2 parts of β -cyclodextrin, 2 parts of vitamin C and 4 parts of β -carotene.
The preparation method of the nutritional syrup comprises the following steps:
(1) the preparation method of the millet syrup comprises the following steps:
selecting large and plump millet, removing mildewed grains, cleaning with purified water for 5 times, and drying at 50 deg.C to keep nutrients from being damaged;
crushing the dried millet to 100 meshes to obtain millet powder for later use;
preparing millet powder into millet powder milk with dry matter weight content of 15%, adding amylase for liquefaction, wherein the addition amount of the amylase is 5% of the dry matter weight, and liquefying at 100 ℃ for 30 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 50 ℃, adding saccharifying enzyme for saccharification for 100 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the millet syrup.
(2) The preparation method of the tartary buckwheat syrup comprises the following specific steps:
selecting large and plump tartary buckwheat grains through screening, removing mildewed grains, cleaning for 3 times by adopting purified water, and drying at low temperature of 40 ℃ to keep nutrient substances from being damaged;
crushing the dried tartary buckwheat to 10 meshes to obtain full tartary buckwheat powder, processing the full tartary buckwheat powder by a double-screw extrusion puffing machine under the puffing conditions that the sleeve temperature is 120 ℃, the water content of the full tartary buckwheat powder is 14%, discharging, and crushing to 100 meshes to obtain tartary buckwheat puffed powder for later use;
preparing the expanded tartary buckwheat powder into tartary buckwheat powder milk, wherein the weight content of dry matter is 20%, then adding amylase for liquefaction, the addition amount of the amylase is 2% of the weight of the dry matter, and liquefying at 120 ℃ for 30 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 40 ℃, adding saccharifying enzyme for saccharification for 120 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the tartary buckwheat syrup.
(3) Weighing the raw materials according to the weight part ratio, putting the millet syrup, the tartary buckwheat syrup, the cane sugar, the maltose, the resistant dextrin, the sodium starch octenyl succinate, the β -cyclodextrin, the vitamin C and the β -carotene into a stirring tank, starting stirring and mixing for 5-10 minutes, uniformly mixing, and then filtering to obtain the well-mixed nutritional syrup.
While the invention has been described in detail by reference to and in connection with the preferred embodiments, the invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (7)
1. The nutritional syrup is characterized by comprising the following raw materials, by weight, 32-40 parts of high fructose syrup, 30-40 parts of tartary buckwheat syrup, 1.8-2.6 parts of sucrose, 7-7.6 parts of maltose, 3-7 parts of resistant dextrin, 1.2-1.8 parts of sodium starch octenyl succinate, 0.6-1.2 parts of β -cyclodextrin, 2-4 parts of vitamin C and 2-4 parts of β -carotene.
2. The nutritional syrup according to claim 1, comprising 33-38 parts of high fructose syrup, 32-37 parts of tartary buckwheat syrup, 2-2.2 parts of sucrose, 7.1-7.5 parts of maltose, 4-6 parts of resistant dextrin, 1.4-1.6 parts of sodium starch octenyl succinate, 0.8-1.1 parts of β -cyclodextrin, 3 parts of vitamin C and 3 parts of β -carotene by weight.
3. The nutritional syrup according to claim 2, comprising the following raw materials, by weight, 36 parts of high fructose syrup, 35 parts of tartary buckwheat syrup, 2.1 parts of sucrose, 7.3 parts of maltose, 5 parts of resistant dextrin, 1.5 parts of sodium starch octenyl succinate, 1 part of β -cyclodextrin, 3 parts of vitamin C and 3 parts of β -carotene.
4. A method of preparing a nutritional syrup according to any of claims 1 to 3 comprising the steps of:
(1) preparation of millet syrup
(2) Preparation step of tartary buckwheat syrup
(3) Weighing the raw materials according to the weight part ratio, putting the millet syrup, the tartary buckwheat syrup, the cane sugar, the maltose, the resistant dextrin, the sodium starch octenyl succinate, the β -cyclodextrin, the vitamin C and the β -carotene into a stirring tank, starting stirring and mixing for 5-10 minutes, uniformly mixing, and then filtering to obtain the well-mixed nutritional syrup.
5. The preparation method of the nutritional syrup according to claim 4, wherein the preparation steps of the millet syrup are as follows:
selecting large and plump millet, removing mildewed grains, cleaning with purified water for 3-5 times, and drying at 30-50 deg.C to keep nutrients from being damaged;
crushing the dried millet to 100-plus-120 meshes to obtain millet powder for later use;
preparing millet powder into millet powder milk, wherein the weight content of dry matter is 15-25%, then adding amylase for liquefaction, wherein the addition amount of the amylase is 5-10% of the weight of the dry matter, and carrying out high-temperature liquefaction for 20-30 minutes at the temperature of 100-110 ℃ to obtain liquefied liquid; naturally cooling the liquefied liquid to 40-50 ℃, adding saccharifying enzyme for saccharification for 120 minutes, obtaining saccharified liquid, then filtering and concentrating to obtain the millet syrup.
6. The preparation method of the nutritional syrup according to claim 4, wherein the preparation steps of the tartary buckwheat syrup are as follows:
selecting large and plump tartary buckwheat grains through screening, removing mildewed grains, cleaning for 3-5 times by adopting purified water, and drying at the low temperature of 30-50 ℃ to keep nutrient substances from being damaged;
crushing the dried tartary buckwheat to 10-20 meshes to obtain full tartary buckwheat powder, processing the full tartary buckwheat powder by a double-screw extrusion puffing machine under the puffing conditions that the sleeve temperature is 110-120 ℃, the water content of the full tartary buckwheat powder is 14-16%, discharging, and crushing to 100-mesh 120 meshes to obtain tartary buckwheat puffing powder for later use;
preparing the expanded tartary buckwheat powder into tartary buckwheat powder emulsion, wherein the weight content of dry matter is 20-30%, then adding amylase for liquefaction, the addition of the amylase is 2-5% of the weight of the dry matter, and carrying out high-temperature liquefaction for 30-40 minutes at the temperature of 110-120 ℃ to obtain liquefied liquid; naturally cooling the liquefied liquid to 40-50 deg.C, adding saccharifying enzyme for saccharifying for 80-120 min to obtain saccharified liquid, filtering, and concentrating to obtain radix Et rhizoma Fagopyri Tatarici syrup.
7. The method for preparing nutritional syrup according to claim 4, wherein the method comprises:
(1) the preparation method of the millet syrup comprises the following steps:
selecting large and plump millet, removing mildewed grains, cleaning with purified water for 4 times, and drying at 40 deg.C to keep nutrients from being damaged;
crushing the dried millet to 110 meshes to obtain millet powder for later use;
preparing millet powder into millet powder milk with the dry matter weight content of 20%, adding amylase for liquefaction, wherein the addition amount of the amylase is 8% of the dry matter weight, and liquefying at the temperature of 105 ℃ for 25 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 45 ℃, adding saccharifying enzyme for saccharification for 110 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the millet syrup.
(2) The preparation method of the tartary buckwheat syrup comprises the following specific steps:
selecting large and plump tartary buckwheat grains through screening, removing mildewed grains, cleaning for 4 times by adopting purified water, and drying at low temperature of 40 ℃ to keep nutrient substances from being damaged;
crushing the dried tartary buckwheat to 15 meshes to obtain full tartary buckwheat powder, processing the full tartary buckwheat powder by a double-screw extrusion puffing machine under the puffing conditions that the sleeve temperature is 115 ℃, the water content of the full tartary buckwheat powder is 15%, discharging, and crushing to 110 meshes to obtain tartary buckwheat puffed powder for later use;
preparing the expanded tartary buckwheat powder into tartary buckwheat powder milk, wherein the dry matter content is 25% by weight, then adding amylase for liquefaction, the addition of the amylase is 3% by weight of the dry matter, and liquefying at the temperature of 115 ℃ for 35 minutes to obtain liquefied liquid; naturally cooling the liquefied liquid to 45 ℃, adding saccharifying enzyme for saccharification for 100 minutes to obtain saccharified liquid, then filtering and concentrating to obtain the tartary buckwheat syrup.
(3) Weighing the raw materials according to the weight part ratio, putting the millet syrup, the tartary buckwheat syrup, the cane sugar, the maltose, the resistant dextrin, the sodium starch octenyl succinate, the β -cyclodextrin, the vitamin C and the β -carotene into a stirring tank, starting stirring and mixing for 5-10 minutes, uniformly mixing, and then filtering to obtain the well-mixed nutritional syrup.
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| CN101756157A (en) * | 2010-03-09 | 2010-06-30 | 中南林业科技大学 | Preparation method of pulp with high fruit sugar content |
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