CN111264740A - Solid beverage and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of beverage preparation, in particular to a preparation method of a solid particle beverage. The preparation raw materials of the solid beverage comprise: wheat bran and one or more of dandelion leaf, dandelion root, sea buckthorn, rhizoma polygonati, medlar, hawthorn and wild jujube. The preparation method comprises the steps of superfine grinding, steam sterilization, yeast fermentation, extrusion granulation, baking and the like. The solid beverage provided by the invention has the advantages that the dissolving liquid is bright, the dissolving liquid has mellow wheat fragrance, tea fragrance and fruit fragrance and the fragrance of original substances, the traditional Chinese medicine flavors of dandelion, dandelion root, sealwort and the like are eliminated, the precipitate is fine and smooth, the palatability is excellent, and the solid beverage conforms to the dietary habits of people. The preparation method provided by the invention solves the problem that the traditional solid particle beverage preparation needs complicated processes of purification, concentration and paste preparation, particularly needs the addition of excipients, and can directly granulate by physical (micronization) and chemical (fermentation) methods, thereby simplifying the process and saving the production cost.

Description

Solid beverage and preparation method thereof

Technical Field

The invention relates to the technical field of beverage preparation, in particular to a solid beverage and a preparation method thereof. The solid beverage is named as granule.

Background

With the increasing improvement of the living quality of people, new varieties of beverages emerge endlessly. While various beverages are continually renewed in appearance, name and mouthfeel, the quality is still good. According to the national standard GBT29602-2013, namely the standard of solid beverages, the solid beverage is a product which is processed from food raw materials, food additives and the like and is prepared into powder, granules, blocks and other solid products for brewing and drinking. The definition of 'national pharmacopoeia (2015 edition) 0104 granule' is that the Chinese medicinal decoction pieces are extracted, purified and concentrated into the specified clear paste … … according to the method specified in each item, and a proper amount of auxiliary materials (not more than 2 times of dry paste) or decoction piece fine powder are added, mixed uniformly and made into granules. In summary, the preparation method of the solid granules all needs to add auxiliary materials (excipients). The term solid beverage is used to refer to solid particle beverage.

Solid beverages have been popular with consumers because of their variety, unique flavor, and ease of storage. Particularly, the solid beverage rich in nutrient components such as vitamins, minerals and the like can supplement nutrition required by human metabolism, and is a beverage which is always prepared in the life of many people.

However, the solid beverage provided in the current market has a complex process, and generally after extraction or juicing, residues need to be removed, and active ingredients still contained in the residues are discarded, so that resource waste is caused; extracting and concentrating the clear paste, which takes labor and time and partially destroys the active ingredients; the preparation of the clear paste can be completed by adding excipient or solvent. For the human body, the excipients or vehicles are inactive ingredients. In addition, the addition of excipient or solvent makes the process more complicated, wastes resources and has higher process cost. Therefore, the solid beverage which utilizes the substances of the raw materials, does not need to remove residues, particularly does not need to add excipients or solvents and the preparation method thereof have positive significance, thereby greatly improving the bioavailability and particularly fully utilizing precious materials.

Disclosure of Invention

The invention aims to provide a solid beverage and a preparation method thereof, and solves the problems that in the technical field of beverage preparation in China, an excipient and a solvent are required to be added for preparing the solid beverage, and dregs of an extract are discharged and precipitates are not easy to eat during drinking.

The technical scheme for solving the technical problems is as follows:

the solid beverage is prepared from the following raw materials in parts by weight: 0-16 parts of wheat bran, and one or more of 1-6 parts of dandelion leaves, 1-10 parts of dandelion roots, 1-6 parts of sea buckthorn, 1-6 parts of rhizoma polygonati, 1-6 parts of medlar, 1-6 parts of hawthorn and 1-6 parts of wild jujube

The testa Tritici not only contains vitamin B, vitamin E, minerals and rich dietary fiber, but also contains rich functional active components such as phenolic acid, flavone, and lignan. Therefore, the edible testa Tritici is beneficial to human health.

The dandelion is used as both medicine and food, contains rich nutrient substances, and contains protein, fat, carbohydrate, various mineral substances, trace elements and vitamins. The dandelion leaf has the effects of maintaining beauty, keeping young, clearing away heat and toxic materials and resisting bacteria. Dandelion root is bitter and sweet in taste and cold in nature, enters liver and stomach meridians, and has the functions of clearing heat and removing toxicity, and resolving carbuncle and dissipating binds.

The fructus Hippophae is deciduous shrub of Hippophae of Elaeagnaceae, and belongs to medicinal and edible plants. The sea buckthorn fruit and the sea buckthorn leaf are different parts of the same basic plant and contain nutrient substances and bioactive substances such as flavonoids, triterpenes, steroids, organic acids, volatile oil, vitamins and the like.

Rhizoma Polygonati is used as both medicine and food, and contains abundant nutrients. Rhizome of Polygonatum sibiricum contains water-soluble polysaccharide 1.87%, reducing sugar 8.88%, non-reducing sugar 58.1%, and total sugar 67.04%; 3.66% of essential amino acid; 18.8 percent of iron element, 36.7 percent of zinc element, 9.84 percent of copper element and 18.8 percent of manganese element. In addition, rhizome of Polygonatum sibiricum contains a large amount of protein, starch, fat, aspartic acid, homoserine, digitonin, etc., and can improve immunity, increase activity of superoxide dismutase, and delay aging.

The fructus Lycii is a plant of Solanaceae and Lycium, and can be used as both medicine and food. Every 100g of medlar contains 64.1g of carbohydrate (sugar), 16.9 g of dietary fiber, 1.6 g of vitamin A, 3.8 micrograms of carotene, 16.7 micrograms of retinol, 48 milligrams of vitamin C, 1.86 milligrams of vitamin E and nine trace elements of copper, iron, zinc, selenium and the like, and has the effects of nourishing liver, nourishing kidney, moistening lung, tonifying deficiency, replenishing vital essence, clearing heat and improving eyesight.

The fructus crataegi contains various organic acids and vitamin C, and has effects of improving pepsin activity, increasing gastric digestive enzyme secretion, and promoting protein decomposition and digestion. The traditional Chinese medicine considers that the hawthorn is slightly sour, enters spleen and stomach channels, is good at tonifying spleen and stimulating appetite, and promoting digestion and resolving food retention, is suitable for meat food retention, and can effectively promote digestion, enhance appetite, resolve food retention and the like. Haw is edible and medicinal, and good at treating abdominal distention, belching, acid regurgitation, anorexia, etc. caused by stagnation.

The wild jujube is a fruit with rich nutrition, which contains rich vegetable protein, malic acid and citric acid, and also contains a plurality of nutrient components which are beneficial to human body, such as trace elements of calcium, iron and selenium.

The wheat bran and the dandelion leaves or the dandelion roots are combined, so that the nutritional ingredients such as vitamins, minerals, dietary fibers and the like can be provided for a human body, and the heat clearing and detoxifying effects of the human body can be further facilitated; the wheat bran and the sea buckthorn are combined, so that nutrients such as dietary fibers, flavonoids, organic acids, vitamins and the like and bioactive substances can be provided for a human body; the wheat bran and the sealwort are combined to provide dietary fiber for human bodies, so that the immunity of the human bodies can be improved, the activity of superoxide dismutase of the human bodies can be increased, and the aging of the organisms can be delayed; the wheat bran and the medlar are combined, so that the wheat bran and medlar can provide rich dietary fiber, vitamins and mineral substances for a human body, and have the effects of nourishing the liver, nourishing the kidney, moistening the lung, tonifying deficiency, replenishing vital essence, clearing heat and improving eyesight. The wheat bran and the hawthorn are combined, so that digestion can be effectively promoted, and appetite can be enhanced; the wheat bran and the wild jujube are combined, and can supplement various trace elements beneficial to human bodies, such as calcium, iron, selenium and the like.

Further, the solid beverage is prepared from the following raw materials in parts by weight: 1-8 parts of wheat bran and one or more of 1-3 parts of dandelion leaves, 3-5 parts of dandelion roots, 1-3 parts of sea-buckthorn, 1-3 parts of rhizoma polygonati, 1-3 parts of medlar, 1-3 parts of hawthorn and 1-3 parts of wild jujube.

Alternatively, the raw materials for preparing the solid beverage can comprise the following combinations:

1-8 parts of wheat bran and 1-3 parts of dandelion leaves;

1-8 parts of wheat bran and 3-5 parts of dandelion roots;

1-8 parts of wheat bran and 1-3 parts of sea buckthorn;

1-8 parts of wheat bran and 1-3 parts of rhizoma polygonati;

1-8 parts of wheat bran and 1-3 parts of medlar;

0-8 parts of wheat bran and 1-3 parts of hawthorn;

0-8 parts of wheat bran and 1-3 parts of wild jujube.

According to the taste requirements of different consumers, the wheat bran can be freely combined with dandelion leaves, dandelion roots, sea buckthorn, rhizoma polygonati, medlar, hawthorn and wild jujube in the weight parts.

A solid beverage preparation method comprises the following steps:

s1: removing impurities from raw materials for preparing solid beverage, pulverizing, mixing, and steam sterilizing;

s2: standing, cooling, adding yeast, mixing, and fermenting;

s3: extruding and granulating to obtain primary beverage particles;

s4: drying and screening the primary beverage particles, and baking to obtain the solid beverage.

The preparation method comprises the steps of removing impurities from raw materials for preparing the solid beverage, crushing, and uniformly mixing, wherein nutrients or effective ingredients in the raw materials can be fully released and are easy to absorb by a human body. The crushed and uniformly mixed preparation raw materials are subjected to steam sterilization, the preparation raw materials can be sterilized and disinfected, the drinking safety is ensured, and meanwhile, the substance basis of fermentation is provided by utilizing the water absorbed by steam. Standing, cooling, adding yeast, mixing, and fermenting. Wherein, after standing and cooling, yeast fermentation is facilitated, and the high temperature is not favorable for the survival of the yeast. In the process of making soft material and extruding granulation, no excipient is added, and no water or other solvent is added, so that the granulation process is simplified, and the processing cost is reduced.

Further, the step S1 specifically includes:

removing impurities from raw materials for preparing solid beverage, pulverizing into superfine powder with diameter of 20-48 μm, mixing, and steam sterilizing at 120-230 deg.C (wherein 230 deg.C sterilization is a standard specially set according to wheat bran may contain vomitoxin) for 10-30 min.

Through superfine grinding, the nutrient components in the raw materials can be fully released and are easy to be absorbed by human bodies. In addition, the bioavailability is improved by superfine grinding; in the fermentation process, due to the metabolic process of microorganisms, the structure of plant cells is destroyed (such as cell dehydration, cell autolysis and the like), cell walls and supporting structures (mainly cellulose and hemicellulose) of the plant cells are partially decomposed, contents (protein, fat and sugar) are dissolved and partially decomposed along with the destruction of the cell and tissue structures, and various flavor substances such as ester, aldehyde and the like can be formed under the action of enzyme, so that the special fragrance is given to the product, and the taste of the product is improved. The steam sterilization can kill bacteria and viruses, and ensure the drinking safety of the beverage.

Further, the step S2 specifically includes:

standing and cooling to 30-40 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: (300-700), mixing uniformly, and fermenting for 6-12 hours at the temperature of 28-32 ℃.

Yeast fermentation is a biological treatment method for degrading and stabilizing organic matters by using microorganisms, and macromolecular intermediate substances are decomposed and converted into effective micromolecular substances which can be directly absorbed through decomposition and conversion. The solid beverage provided by the invention enables effective substances to be absorbed by a human body more easily through double functions of physical (micronization) and chemical (fermentation), and simultaneously improves the taste and stability of the product. After high-temperature steam sterilization, the temperature of the prepared raw materials is too high, so that the temperature needs to be reduced to 30-40 ℃, and yeast powder is added for fermentation. The fermentation can release effective substances and nutrients in the raw materials, and further can be absorbed by human body. After fermentation, the cell walls and their supporting structures (mainly cellulose and hemicellulose) are partially decomposed, which is manifested as softening, the color of the dissolution liquid is obviously deepened, and the dissolution liquid is increased. Clinical research proves that the absorption rate of the human body to the effective substances and nutrient components in the fermented traditional Chinese medicine can be improved by 4-28 times.

Further, the step S4 specifically includes: drying the primary beverage particles at 70-100 deg.C for 6-12 hr, and sieving with 14-40 mesh sieve.

The primary beverage particles are dried at 70-100 ℃, so that yeast can be passivated, the influence of after-fermentation on the stability of the product is avoided, and the stability of the product is improved.

Compared with the prior art, the invention has the beneficial effects that: the invention provides a solid beverage and a preparation method thereof, wherein the solid beverage is prepared by taking one or more of wheat bran, sea backthern leaf, dandelion root, sealwort, medlar, hawthorn and wild jujube as raw materials and carrying out the steps of superfine grinding, steam sterilization, yeast fermentation, extrusion granulation, baking and the like. The invention does not add any excipient or even solvent in the process of preparing the solid beverage, and has simple granulation process and low processing cost. The invention keeps most of the nutrient components of the raw materials, has high dissolution rate of effective substances and is easy to be absorbed by human body. Moreover, the solid beverage provided by the invention has the advantages that the dissolving liquid is bright, the fragrance of original substances such as mellow wheat fragrance, tea fragrance and fruit fragrance is realized, particularly the traditional Chinese medicine flavors of dandelion, dandelion root, rhizoma polygonati and the like are eliminated, the precipitate is fine, smooth and edible, the palatability is excellent, and the solid beverage is more in line with the dietary habits and health concepts of people.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.

Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.

Example 1

Taking 8 parts of wheat bran and 2 parts of dandelion leaves for 1 kg of each part.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and herba Taraxaci leaf, pulverizing into superfine powder with diameter of 20 μm, mixing, and steam sterilizing at 120 deg.C for 10 min.

S2: standing and cooling to 30 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 300, uniformly mixing, and fermenting for 6 hours at the temperature of 28 ℃.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 70 ℃ for 6 hours and then sieved through a 14 mesh sieve.

Example 2

For each 1 kg, wheat bran 6 parts and dandelion root 4 parts are taken.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and herba Taraxaci root, pulverizing into superfine powder with diameter of 25 μm, mixing, and steam sterilizing at 130 deg.C for 12 min.

S2: standing and cooling to 31 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 350, uniformly mixing, and fermenting for 7 hours at the temperature of 28.5 ℃.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 75 ℃ for 7 hours and then sieved through an 18 mesh sieve.

Example 3

Taking 6 parts of wheat bran and 2 parts of seabuckthorn leaves for 1 kg of each part.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and folium Hippophae, pulverizing into superfine powder with diameter of 30 μm, mixing, and steam sterilizing at 140 deg.C for 14 min.

S2: standing and cooling to 32 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 400, evenly mixing, and fermenting for 8 hours at 29 ℃.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 80 ℃ for 8 hours and then sieved through a 24 mesh sieve.

Example 4

Taking 6 parts of wheat bran and 2 parts of rhizoma polygonati for 1 kg of each part.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and rhizoma Polygonati, pulverizing into superfine powder with diameter of 36 μm, mixing, and steam sterilizing at 150 deg.C for 16 min.

S2: standing and cooling to 33 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 450, and fermenting for 8.5 hours at 29.5 ℃ after being mixed uniformly.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 82 ℃ for 8.5 hours, then sieved through a 26 mesh sieve and baked. Baking at 86 deg.C for 4.5 min, cooling, and packaging.

Example 5

For each 1 kg, wheat bran 7 parts, rhizoma polygonati 2 parts and medlar 1 part are taken.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici, rhizoma Polygonati and fructus Lycii, pulverizing into superfine powder with diameter of 38 μm, mixing, and steam sterilizing at 160 deg.C for 18 min.

S2: standing and cooling to 34 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 500, evenly mixing, and fermenting for 9 hours at the temperature of 30 ℃.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 84 ℃ for 9 hours and then sieved through a 28 mesh sieve.

Example 6

For each 1 kg, wheat bran 8 parts and medlar 2 parts are taken.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and fructus Lycii, pulverizing into superfine powder with diameter of 40 μm, mixing, and steam sterilizing at 170 deg.C for 20 min.

S2: standing and cooling to 35 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 550, mixing uniformly, and fermenting at 31 ℃ for 9.5 hours.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 86 ℃ for 9.5 hours and then sieved through a 30 mesh sieve.

Example 7

For each 1 kg, taking 16 parts of wheat bran and 2 parts of tomatoes.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and fructus Lycopersici Esculenti, pulverizing into superfine powder with diameter of 42 μm, mixing, and steam sterilizing at 180 deg.C for 22 min.

S2: standing and cooling to 36 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 600, uniformly mixing, and fermenting for 10 hours at 31.5 ℃.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 88 ℃ for 10 hours and then sieved through a 32 mesh sieve.

Example 8

Taking 10 parts of wheat bran and 2 parts of carrot for each 1 kg.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and radix Dauci Sativae, pulverizing into superfine powder with diameter of 44 μm, mixing, and steam sterilizing at 190 deg.C for 24 min.

S2: standing and cooling to 37 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 650, and fermenting for 11 hours at 32 ℃ after uniformly mixing.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 88 ℃ for 11 hours and then sieved through a 34 mesh sieve.

Example 9

For each 1 kg, 10 parts of wheat bran and 2 parts of hawthorn are taken.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and fructus crataegi, pulverizing into superfine powder with diameter of 46 μm, mixing, and steam sterilizing at 200 deg.C for 26 min.

S2: standing and cooling to 38 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 700, mixing evenly, and fermenting for 11.5 hours at the temperature of 28 ℃.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 88 ℃ for 11.5 hours and then sieved through a 36 mesh sieve.

Example 10

Taking 4 parts of wheat bran and 2 parts of wild jujube per 1 kg of the wheat bran.

A solid beverage was prepared as follows:

s1: removing impurities from testa Tritici and Zizyphi fructus, pulverizing into superfine powder with diameter of 48 μm, mixing, and steam sterilizing at 230 deg.C for 30 min. The steam sterilization temperature is set according to vomitoxin possibly contained in testa Tritici, and is used for ensuring food safety.

S2: standing and cooling to 40 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: 700, mixing uniformly, and fermenting for 12 hours at 29 ℃.

S3: extruding and granulating to obtain primary beverage particles;

s4: the primary beverage particles were dried at 88 ℃ for 12 hours and then sieved through a 40 mesh sieve.

The inventors counted the taste, color and smell of the solid beverages prepared in examples 1 to 10 after brewing as shown in the following table:

in conclusion, the solid beverage prepared by the invention does not contain any excipient, retains most of the nutrient components of the preparation raw materials, has high dissolution rate of effective substances, and is easy to be absorbed by human bodies. Moreover, the solid beverage provided by the invention has bright dissolved liquid, has the fragrance of original substances such as mellow wheat fragrance, tea fragrance, fruit fragrance and the like, particularly eliminates the traditional Chinese medicine flavors of dandelion, dandelion root, rhizoma polygonati and the like, and is more in line with the dietary habits and health concepts of people.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (6)

1. The solid beverage is characterized in that the solid beverage is prepared from the following raw materials in parts by weight: 0-16 parts of wheat bran and one or more of 1-6 parts of dandelion leaves, 1-10 parts of dandelion roots, 1-6 parts of sea-buckthorn, 1-6 parts of rhizoma polygonati, 1-6 parts of medlar, 1-6 parts of hawthorn and 1-6 parts of wild jujube.

2. The solid beverage as claimed in claim 1, wherein the solid beverage is prepared from the following raw materials in parts by weight: 1-8 parts of wheat bran and one or more of 1-3 parts of dandelion leaves, 3-5 parts of dandelion roots, 1-3 parts of sea-buckthorn, 1-3 parts of rhizoma polygonati, 1-3 parts of medlar, 1-3 parts of hawthorn and 1-3 parts of wild jujube.

3. A method of preparing a solid beverage according to any one of claims 1-2, comprising the steps of:

s1: removing impurities from raw materials for preparing solid beverage, pulverizing, mixing, and steam sterilizing;

s2: standing, cooling, adding yeast, mixing, and fermenting;

s3: extruding and granulating to obtain primary beverage particles;

s4: drying and sieving the primary beverage particles to obtain the solid beverage.

4. A solid beverage preparation method according to claim 3, wherein the step S1 specifically comprises:

removing impurities from raw materials for preparing solid beverage, pulverizing into superfine powder with diameter of 20-48 μm, mixing, and steam sterilizing at 120-230 deg.C for 10-30 min.

Wherein, after steam sterilization, the total amount of water in the raw materials and absorbed water is controlled to be controlled in the way that the raw materials are tightly held by hands, and water seeps from the finger joints but does not drip down.

5. A solid beverage preparation method according to claim 3, wherein the step S2 specifically comprises:

standing and cooling to 30-40 ℃, and then adding yeast, wherein the mass ratio of the yeast to the preparation raw materials is 1: (300-700), mixing uniformly, and fermenting for 6-12 hours at the temperature of 28-32 ℃.

6. A solid beverage preparation method according to claim 3, wherein the step S4 specifically comprises: drying the primary beverage particles at 70-100 deg.C for 6-12 hr, and sieving with 14-40 mesh sieve.