CN111328937A - Tartary buckwheat and hawthorn low-sugar beverage and preparation process thereof - Google Patents
Tartary buckwheat and hawthorn low-sugar beverage and preparation process thereof Download PDFInfo
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- CN111328937A CN111328937A CN202010129162.0A CN202010129162A CN111328937A CN 111328937 A CN111328937 A CN 111328937A CN 202010129162 A CN202010129162 A CN 202010129162A CN 111328937 A CN111328937 A CN 111328937A
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- Prior art keywords
- tartary buckwheat
- hawthorn
- parts
- beverage
- low
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a tartary buckwheat and hawthorn low-sugar beverage and a preparation process thereof, wherein each component comprises 3 to 10 parts of tartary buckwheat extraction concentrated solution, 5 to 15 parts of hawthorn juice, 5 to 10 parts of stabilizer, 3 to 10 parts of sweet taste regulator, 0.01 to 0.1 part of sour taste regulator and the balance of purified water according to weight percentage; the stabilizer at least comprises resistant dextrin; the sweet taste modifier at least comprises tartary buckwheat IMO syrup; the dry matter content of the tartary buckwheat extraction concentrated solution is 10-30 parts, and the raw material of the tartary buckwheat extraction concentrated solution is forced to germinate by sodium bicarbonate. The beverage disclosed by the invention is low in sweetness and high in active substance content, can improve the immunity of the organism, can play the effects of resisting oxidation, reducing blood sugar, promoting intestinal peristalsis and the like, and is smooth and fine in taste, moderate in sweetness and sourness and long in aftertaste.
Description
Technical Field
The invention belongs to the technical field of comprehensive processing of tartary buckwheat, and particularly relates to a low-sugar tartary buckwheat and hawthorn beverage and a preparation process thereof.
Background
In recent years, the functional beverage market has been invisibly established under the trend of pursuing safety, health and fashion. Functional beverages are a large segment of the functional food market. Compared with health products, the functional beverage has the advantages of easy absorption, low price and the like, and has great market potential.
Along with the development of the modern society, patients with hypertension, hyperlipidemia and hyperglycemia increase year by year, and a functional plant beverage is urgently needed to be developed for comprehensively and systematically intervening the health problems of target people, so that the aims of maintaining, promoting health, reducing disease risk and improving the health level of people are fulfilled.
The patent with publication number CN108902593A discloses a clear tartary buckwheat beverage, which comprises the following raw materials in parts by weight: 10-18 parts of tartary buckwheat kernel; 4-10 parts of isomaltulose; 1-6 parts of resistant dextrin; 0.2-0.7 parts of a sour agent; the balance of water. The content of active components in the tartary buckwheat extraction concentrated solution in the patent is limited, and the exertion of the physiological activity is difficult to ensure. In addition, the low isomaltose has strong hygroscopicity, poor heat resistance and high cost, and the existing tartary buckwheat beverage has single taste and is difficult to meet the requirements of consumers.
Therefore, the development of a beverage which is suitable for people with high blood pressure, high blood sugar and has high active substance content is urgently needed.
Disclosure of Invention
The applicant finds that the leaching liquor obtained after the tartary buckwheat germinates is rich in active components, the tartary buckwheat leaching concentrated solution and the hawthorn juice are compounded to obtain the functional beverage capable of reducing blood sugar, meanwhile, tartary buckwheat IMO syrup is used as a sweetening agent to adjust sweetness of the beverage, and then a stabilizer is matched to stabilize macromolecular substances existing in the beverage and protect the active substances in the beverage. In addition, the beverage obtained by the combination has low sweetness and high active substance content, can improve the immunity of the organism, has the effects of resisting oxidation, reducing blood sugar, promoting intestinal peristalsis and the like, and has smooth and fine mouthfeel, moderate sweetness and sourness and long aftertaste.
Therefore, the first purpose of the invention is to provide a low-sugar tartary buckwheat and hawthorn beverage, which comprises, by weight, 10-40 parts of tartary buckwheat extract concentrated solution, 5-15 parts of hawthorn juice, 5-10 parts of a stabilizer, 3-10 parts of a sweet taste regulator, 0.01-0.1 part of a sour taste regulator, and the balance of purified water;
the stabilizer at least comprises resistant dextrin; the sweet taste modifier at least comprises tartary buckwheat IMO syrup; the dry matter content of the tartary buckwheat extraction concentrated solution is 10% -30%, the raw material of the tartary buckwheat extraction concentrated solution is forced to germinate by sodium bicarbonate, and the dry matter content of the hawthorn juice is 1% -10%.
The sodium bicarbonate is used for forcing the buckwheat seeds to germinate, and the dissociated salt ions activate an enzyme system of the buckwheat seeds, so that the buckwheat seeds generate a series of physiological and biochemical reactions, and the content of active substances such as buckwheat flavones, D-chiral inositol and the like is increased. The sodium bicarbonate is an additive for food, and can be used as plant growth hormone, so as to improve germination rate of tartary buckwheat seed and increase accumulation of organic substances. The buckwheat flavone has the functions of resisting oxidation, resisting tumor, reducing blood sugar, blood pressure and blood fat, preventing atherosclerosis, protecting heart and blood vessels and the like. The D-chiro-inositol has antioxidant, antiaging, and free radical scavenging effects.
The blood fat reducing active substances in the hawthorn comprise total flavonoids, triterpenic acid, phytosterol, pectin pentasaccharide and the like, and the hawthorn and other active substances can play a more effective blood fat reducing role in combination.
The tartary buckwheat IMO syrup is rich in isomaltose hypgather, has pure sweet taste and low calorie, and can be used as an ideal sugar substitute for diabetics. The viscosity of the isomaltose hypgather syrup is higher than that of cane sugar with the same concentration and lower than that of maltose, and the isomaltose hypgather syrup has good moisture retention and higher osmotic pressure, so that the beverage has fine and soft mouthfeel. The isomaltose hypgather can tolerate lower pH and higher temperature and has high tolerance.
The resistant dextrin can be used for embedding active substances in the beverage and stabilizing macromolecular substances in the beverage, is acid-resistant and alkali-resistant, high-temperature-resistant and low in viscosity, and can be accepted by consumers due to small viscosity change when added into the beverage. The resistant dextrin has physiological functions of regulating blood sugar, reducing blood fat, improving the composition of gastrointestinal flora, relaxing bowel, promoting mineral absorption and the like and good processing stability.
The second purpose of the invention is to provide a preparation process of the low-sugar tartary buckwheat and hawthorn beverage, which comprises the following steps:
weighing the components according to the mass ratio, mixing the tartary buckwheat extraction concentrated solution with the hawthorn juice to form a first component liquid, dissolving the stabilizer in water to form a second component liquid, mixing the first component liquid and the second component liquid, adding the sour modifier and the sweet modifier, filtering to obtain a primary product, sterilizing, and filling to obtain a finished product.
The beneficial effects of the invention are as follows:
the beverage provided by the invention has the advantages of low sweetness, low energy, suitability for people with high blood pressure, high blood sugar and high blood sugar, high stability, low viscosity and fine and mellow taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention provides a low-sugar tartary buckwheat and hawthorn beverage, which comprises 10 to 40 parts of tartary buckwheat extraction concentrated solution, 5 to 15 parts of hawthorn juice, 5 to 10 parts of stabilizer, 3 to 10 parts of sweet taste regulator, 0.01 to 0.1 part of sour taste regulator and the balance of purified water in percentage by weight;
the stabilizer at least comprises resistant dextrin; the sweet taste modifier at least comprises tartary buckwheat IMO syrup; the dry matter content of the tartary buckwheat extraction concentrated solution is 10% -30%, the raw material of the tartary buckwheat extraction concentrated solution is forced to germinate by sodium bicarbonate, and the dry matter content of the hawthorn juice is 1% -10%.
The preparation method of the tartary buckwheat IMO syrup comprises the following steps of gelatinizing, liquefying and saccharifying tartary buckwheat starch to obtain the tartary buckwheat IMO syrup.
In the invention, the technological parameters of gelatinization are that after 1-3 times of water is added into the tartary buckwheat starch for boiling, the heating is stopped; according to the weight percentage of the tartary buckwheat starch, citric acid is added before boiling, the addition amount of the citric acid is 0.2-0.5 part, and the liquefaction DE value is controlled to be 15-20 parts. When the temperature is lower than the gelatinization temperature, citric acid is added to modify the tartary buckwheat starch, and the citric acid can hydrolyze glycosidic bonds in starch molecules, so that the molecular weight is reduced, the polymerization degree is reduced, and the viscosity is reduced. The citric acid can not only endow the bitter buckwheat syrup with sour taste, but also adjust the pH value of the syrup to form special flavor, and can interfere the taste of taste buds to other flavors, thereby covering bad flavor caused by bitter taste in the bitter buckwheat syrup.
In the invention, the liquefaction process parameters are that the heating temperature is 80-95 ℃, the pH value is adjusted to 5.0-8.0 by NaOH, 0.2-0.5 part of cellulase and 0.2-0.5 part of α -amylase are added according to the weight percentage of the tartary buckwheat starch, the amount of cellulose and amylopectin in the tartary buckwheat powder is more than that of the conventional corn starch and other cereal starch, and the cellulase is added, so that the amylopectin can be enzymolyzed, and the starch enzymolysis process is accelerated.
According to the invention, the technological parameters of saccharification and glycoside conversion treatment are that the heating temperature is 40-65 ℃, HCl or hypochlorous acid is adopted to adjust the pH value to 4.0-4.5, 0.2-0.6 part of β -amylase and 0.02-0.06 part of α -glucose glycosidase are added according to the weight percentage of the tartary buckwheat starch, the temperature is kept for 1 h-4 h, hydrochloric acid and hypochlorous acid are selected to adjust the pH value, and the pH value is easy to decompose and evaporate and cannot be stored in a final product, because the main action substrate of the α -glucose glycosidase is maltose, starch is degraded into maltose through β -amylase, the maltose is converted into Isomaltose (IMO) β -amylase under the action of α -glucose glycosidase, the reaction can be accelerated, the glycoside conversion speed of IMO without adding β -amylase is slow, the IMO is difficult to be digested by the gastric enzyme, the sweetness is low, the calorie is low, the IMO is basically not increased, the content of bifidobacteria can be increased, the intestinal putrefaction can be improved, and the content of the bifidobacterium can be increased.
In the invention, the stabilizer also comprises soybean oligosaccharide or konjac glucomannan, and the soybean oligosaccharide and konjac glucomannan are low-energy saccharides which are not easy to be digested and absorbed by intestinal tracts and can be compounded with resistant dextrin to synergically increase the stabilizing effect on the beverage.
In the invention, the sweet regulator also comprises stevioside or mogroside, and the non-nutritive sweetener is selected for regulating the sweetness of the beverage and controlling the blood sugar and the blood fat of the three-high patients. Stevioside is a novel pure natural sweetener with high sweetness and low calorific value, and is easy to dissolve in water. Meanwhile, the stevioside also has good characteristics of heat resistance, acid resistance, alkali resistance, salt resistance and the like. The mogroside has the characteristics of safe eating, high sweetness, small heat and the like, the sweetness is 2 times of that of cane sugar, the heat is only 2% of that of cane sugar, and the sweet taste is fragrant and delicious.
In the present invention, the acidity regulator includes citric acid, malic acid or lactic acid.
A preparation process of a low-sugar tartary buckwheat and hawthorn beverage comprises the following steps:
weighing the components according to the mass ratio, mixing the tartary buckwheat extraction concentrated solution with the hawthorn juice to form a first component liquid, dissolving the stabilizer in water to form a second component liquid, mixing the first component liquid and the second component liquid, adding the sour modifier and the sweet modifier, filtering to obtain a primary product, sterilizing, and filling to obtain a finished product.
Example 1
The preparation method of the tartary buckwheat extraction concentrated solution comprises the following steps: soaking the tartary buckwheat seeds in a germination solution containing 0.005 part of sodium bicarbonate, wherein the solvent is purified water, the soaking time is 5 days, the soaking temperature is 15 ℃, the tartary buckwheat buds are formed after soaking, the tartary buckwheat buds are fried, cured and crushed into tartary buckwheat starch, and the tartary buckwheat starch is added with ethanol for ultrasonic extraction and concentration to obtain tartary buckwheat extraction concentrated solution.
Example 2
The preparation method of the tartary buckwheat extraction concentrated solution comprises the following steps: soaking the tartary buckwheat seeds in a germination solution containing 0.01 part of sodium bicarbonate, wherein the solvent is purified water, the soaking time is 3 days, the soaking temperature is 10 ℃, the tartary buckwheat buds are formed after soaking, the tartary buckwheat buds are fried, cured and crushed into tartary buckwheat starch, and the tartary buckwheat starch is added with ethanol for ultrasonic extraction and concentration to obtain tartary buckwheat extraction concentrated solution.
Example 3
The preparation method of the tartary buckwheat extraction concentrated solution comprises the following steps: soaking the tartary buckwheat seeds in a germination solution containing 0.0015 parts of sodium bicarbonate, wherein the solvent is purified water, the soaking time is 6 days, the soaking temperature is 25 ℃, the tartary buckwheat buds are formed after soaking, the tartary buckwheat buds are fried, cured and crushed into tartary buckwheat starch, and the tartary buckwheat starch is added with ethanol for ultrasonic extraction and concentration to obtain tartary buckwheat extraction concentrated solution.
Example 4
The preparation method of the tartary buckwheat IMO syrup comprises the steps of adding 2 times of water into tartary buckwheat starch to boil, stopping heating, adding 0.01 part of citric acid into the tartary buckwheat starch before boiling according to the weight percentage of the tartary buckwheat starch, pouring the tartary buckwheat starch into a liquefying pot to liquefy, wherein the liquefying process comprises the steps of heating the tartary buckwheat starch to 80-95 ℃, adjusting the pH to 5.0-8.0 by using NaOH, adding 0.3 part of cellulase and 0.2 part of α -amylase according to the weight percentage of the tartary buckwheat starch, controlling the liquefied DE value to be 15.1%, carrying out saccharification and glucoside conversion treatment after liquefying, keeping the temperature for 4h, adjusting the pH to 4.0-4.5 by using HCl, adding 0.3 part of β -amylase and 0.02 part of α -glucose-glucoside converting enzyme according to the weight percentage of the tartary buckwheat starch, filtering the saccharification and glucoside conversion solution, and sterilizing to obtain the tartary buckwheat IMO syrup.
Example 5
The preparation method of the tartary buckwheat IMO syrup comprises the steps of adding 3 times of water into tartary buckwheat starch, boiling, stopping heating, adding citric acid according to the weight percentage of the tartary buckwheat starch before boiling, wherein the addition amount of the citric acid is 0.02 part, boiling, pouring into a liquefaction pot for liquefaction, wherein the liquefaction treatment process comprises the steps of heating the temperature to 80-95 ℃, adjusting the pH to 5.0-8.0 by using NaOH, adding 0.2 part of cellulase and 0.5 part of α -amylase according to the weight percentage of the tartary buckwheat starch, controlling the liquefaction DE value to be 15.1%, carrying out saccharification and glucoside conversion treatment after liquefaction, keeping the temperature for 2 hours, obtaining saccharification and glucoside conversion liquid, filtering and sterilizing the saccharification and glucoside conversion liquid, and obtaining the tartary buckwheat IMO syrup.
Example 6
The preparation method of the tartary buckwheat IMO syrup comprises the steps of adding 1 time of water into tartary buckwheat starch to boil, stopping heating, adding 0.05 part of citric acid into the tartary buckwheat starch before boiling according to the weight percentage of the tartary buckwheat starch, pouring the tartary buckwheat starch into a liquefying pot to liquefy, wherein the liquefying process comprises the steps of heating the tartary buckwheat starch to 80-95 ℃, adjusting the pH to 5.0-8.0 by using NaOH, adding 0.5 part of cellulase and 0.2 part of α -amylase according to the weight percentage of the tartary buckwheat starch, controlling the liquefying DE value to be 18.4%, liquefying, carrying out saccharification and glucoside conversion treatment, keeping the temperature for 2 hours, obtaining saccharification and glucoside conversion liquid, filtering the saccharification and glucoside conversion liquid, and sterilizing to obtain the tartary buckwheat IMO syrup.
Example 7
The preparation method of the tartary buckwheat IMO syrup comprises the steps of adding 2 times of water into tartary buckwheat starch to boil, stopping heating, adding 0.1 part of citric acid into the tartary buckwheat starch before boiling according to the weight percentage of the tartary buckwheat starch, pouring the tartary buckwheat starch into a liquefying pot to liquefy, wherein the liquefying process comprises the steps of heating the tartary buckwheat starch to 80-95 ℃, adjusting the pH to 5.0-8.0 by using NaOH, adding 0.2 part of cellulase and 0.5 part of α -amylase according to the weight percentage of the tartary buckwheat starch, controlling the liquefied DE value to be 19.7%, carrying out saccharification and glucoside conversion treatment after liquefying, keeping the temperature for 2 hours, obtaining saccharification and glucoside conversion liquid, filtering the saccharification and glucoside conversion liquid, and sterilizing to obtain the tartary buckwheat IMO syrup.
Example 8
A tartary buckwheat and hawthorn low-sugar beverage comprises, by weight, 5 parts of tartary buckwheat extraction concentrated solution prepared in example 1, 10 parts of hawthorn juice, 8 parts of stabilizer, 5 parts of sweet taste modifier, 0.05 part of sour taste modifier and the balance of purified water; the stabilizer was resistant dextrin, the sweet taste modifier was tartary buckwheat IMO syrup prepared in example 4, the sour taste modifier was citric acid, the dry matter content of the tartary buckwheat extract concentrate was 22.7%, and the dry matter content of the hawthorn juice was 5.38%.
Example 9
This example differs from example 8 in that the stabilizer is different.
1 part of stabilizer comprises 0.8 part of resistant dextrin and 0.2 part of soybean oligosaccharide.
Example 10
This example differs from example 8 in that the stabilizer is different.
1 part stabilizer comprises 0.7 part resistant dextrin and 0.3 part soybean oligosaccharide.
Example 11
This example differs from example 8 in that the stabilizer is different.
1 part of stabilizer comprises 0.8 part of resistant dextrin and 0.2 part of konjac glucomannan.
Example 12
This example differs from example 8 in that the stabilizer is different.
1 part of stabilizer comprises 0.9 part of resistant dextrin and 0.1 part of konjac glucomannan.
Example 13
This example differs from example 8 in that the sweetness modifier is different.
The sweet taste modifier 1 part comprises tartary buckwheat IMO syrup 0.5 part and stevioside 0.5 part.
Example 14
This example differs from example 8 in that the sweetness modifier is different.
The sweet taste modifier comprises 0.7 part of tartary buckwheat IMO syrup and 0.3 part of stevioside.
Example 15
This example differs from example 8 in that the sweetness modifier is different.
1 part of sweet taste modifier comprises 0.5 part of tartary buckwheat IMO syrup and 0.5 part of mogroside.
Example 16
This example differs from example 8 in that the sweetness modifier is different.
1 part of sweet taste modifier comprises 0.7 part of tartary buckwheat IMO syrup and 0.3 part of mogroside.
Example 17
This example differs from example 8 in that the acidity regulator is different.
The acidity regulator is malic acid.
Example 18
This example differs from example 8 in that the acidity regulator is different.
The acidity regulator is lactic acid.
Example 19
A tartary buckwheat and hawthorn low-sugar beverage comprises 3 parts by weight of tartary buckwheat extract concentrated solution prepared in example 2, 15 parts by weight of hawthorn juice, 5 parts by weight of stabilizer, 3 parts by weight of sweet taste modifier, 0.01 part by weight of sour taste modifier and the balance of purified water; the stabilizer was resistant dextrin, the sweet taste modifier was tartary buckwheat IMO syrup prepared in example 5, the sour taste modifier was citric acid, the dry matter content of the tartary buckwheat extract concentrate was 15.9%, and the dry matter content of the hawthorn juice was 1.84%.
Example 20
A tartary buckwheat and hawthorn low-sugar beverage comprises 8 parts by weight of tartary buckwheat extract concentrated solution prepared in example 3, 10 parts by weight of hawthorn juice, 10 parts by weight of stabilizer, 8 parts by weight of sweet taste modifier, 0.1 part by weight of sour taste modifier and the balance of purified water; the stabilizer was resistant dextrin, the sweet taste modifier was tartary buckwheat IMO syrup prepared in example 6, the sour taste modifier was citric acid, the dry matter content of the tartary buckwheat extract concentrate was 27.9%, and the dry matter content of the hawthorn juice was 8.97%.
Example 21
A tartary buckwheat and hawthorn low-sugar beverage comprises, by weight, 10 parts of tartary buckwheat extraction concentrated solution prepared in example 1, 5 parts of hawthorn juice, 5 parts of a stabilizer, 10 parts of a sweet taste regulator, 0.08 part of a sour taste regulator and the balance of purified water; the stabilizer was resistant dextrin, the sweet taste modifier was tartary buckwheat IMO syrup prepared in example 6, the sour taste modifier was citric acid, the dry matter content of the tartary buckwheat extract concentrate was 48.6%, and the dry matter content of the hawthorn juice was 6.87%.
Example 12
A preparation process of a low-sugar tartary buckwheat and hawthorn beverage comprises the following steps:
weighing the components according to the mass ratio, mixing the tartary buckwheat extraction concentrated solution with the hawthorn juice to form a first component liquid, dissolving the stabilizer in water to form a second component liquid, mixing the first component liquid and the second component liquid, adding the sour modifier and the sweet modifier, filtering to obtain a primary product, sterilizing, and filling to obtain a finished product.
Experimental examples beverage storage stability measurement
The experimental method comprises the following steps: taking 30 bottles of beverage, storing 300mL of the beverage in each bottle at normal temperature for 50d, observing every 10d time period, and measuring the content and stability of soluble solid matters. The soluble solid is measured by a refractometer method, and the stability is measured by a centrifugal separation method.
Blank group (without stabilizer) control group (with stabilizer sodium alginate)
The results are shown in Table 1.
TABLE 1 Effect of different stabilizers on beverage stability
As can be seen from Table 1, the stability of the beverage gradually decreased with the increase of the storage time. And compared with the control group, the stability of the sample of the experimental example is better. After the resistant dextrin is compounded with the soybean oligosaccharide or the konjac glucomannan, the effect is better than that of singly using the resistant dextrin.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The tartary buckwheat and hawthorn low-sugar beverage is characterized by comprising 3 to 10 parts of tartary buckwheat extraction concentrated solution, 5 to 15 parts of hawthorn juice, 5 to 10 parts of stabilizer, 3 to 10 parts of sweet taste regulator, 0.01 to 0.1 part of sour taste regulator and the balance of purified water in percentage by weight;
the stabilizer at least comprises resistant dextrin; the sweet taste modifier at least comprises tartary buckwheat IMO syrup; the dry matter content of the tartary buckwheat extraction concentrated solution is 10% -30%, the raw material of the tartary buckwheat extraction concentrated solution is forced to germinate by sodium bicarbonate, and the dry matter content of the hawthorn juice is 1% -10%.
2. The tartary buckwheat and hawthorn low-sugar beverage as claimed in claim 1, wherein the preparation method of the tartary buckwheat IMO syrup is that the tartary buckwheat starch is gelatinized, liquefied and saccharified to convert glycosides to obtain the syrup.
3. The tartary buckwheat and hawthorn low-sugar beverage as claimed in claim 2, wherein the gelatinization process parameter is that after 1-3 times of water is added into tartary buckwheat starch for boiling, heating is stopped; according to the weight percentage of the tartary buckwheat starch, citric acid is added before boiling, and the addition amount of the citric acid is 0.2-0.5 part.
4. The tartary buckwheat and hawthorn low-sugar beverage as claimed in claim 2, wherein the liquefaction process parameters comprise that the heating temperature is 80-95 ℃, the pH value is adjusted to 5.0-8.0 by NaOH, and 0.2-0.5 part of cellulase and 0.2-0.5 part of α -amylase are added according to the weight percentage of tartary buckwheat starch.
5. The tartary buckwheat hawthorn low-sugar beverage as claimed in claim 2, wherein the process parameters of the saccharification and glycoside conversion treatment are that the heating temperature is 40-65 ℃, the pH value is adjusted to 4.0-4.5 by adopting HCl or hypochlorous acid, 0.2-0.6 part of β -amylase and 0.02-0.06 part of α -glucose glycosidase are added according to the weight percentage of tartary buckwheat starch, and the temperature is kept for 1-4 h.
6. The tartary buckwheat and hawthorn low-sugar beverage as claimed in claim 1, wherein the stabilizer further comprises soybean oligosaccharide or konjac glucomannan.
7. The tartary buckwheat and hawthorn low-sugar beverage as claimed in claim 1, wherein the sweet taste modifier further comprises stevioside or mogroside.
8. The tartary buckwheat hawthorn low-sugar beverage as claimed in claim 1, wherein the acidity regulator comprises citric acid, malic acid or lactic acid.
9. A preparation process of a low-sugar tartary buckwheat and hawthorn beverage is characterized by comprising the following steps:
weighing the components according to the mass ratio, mixing the tartary buckwheat extraction concentrated solution with the hawthorn juice to form a first component liquid, dissolving the stabilizer in water to form a second component liquid, mixing the first component liquid and the second component liquid, adding the sour modifier and the sweet modifier, filtering to obtain a primary product, sterilizing, and filling to obtain a finished product.
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| CN113455632A (en) * | 2021-04-27 | 2021-10-01 | 四川农业大学 | Buckwheat soup formula |
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