CN111718824A - Formula and preparation method of functional compound beverage - Google Patents
Formula and preparation method of functional compound beverage Download PDFInfo
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- CN111718824A CN111718824A CN202010539429.3A CN202010539429A CN111718824A CN 111718824 A CN111718824 A CN 111718824A CN 202010539429 A CN202010539429 A CN 202010539429A CN 111718824 A CN111718824 A CN 111718824A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000009472 formulation Methods 0.000 title claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 61
- 235000019713 millet Nutrition 0.000 claims abstract description 61
- 235000020234 walnut Nutrition 0.000 claims abstract description 60
- 241000758789 Juglans Species 0.000 claims abstract description 48
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 48
- 235000013373 food additive Nutrition 0.000 claims abstract description 21
- 239000002778 food additive Substances 0.000 claims abstract description 21
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims abstract description 16
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000000227 grinding Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 14
- 241000758791 Juglandaceae Species 0.000 claims description 12
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 10
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 10
- 238000004821 distillation Methods 0.000 claims description 10
- 229960001462 sodium cyclamate Drugs 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 229930003270 Vitamin B Natural products 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019156 vitamin B Nutrition 0.000 claims description 5
- 239000011720 vitamin B Substances 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 235000021395 porridge Nutrition 0.000 claims description 4
- 235000013324 preserved food Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 210000002249 digestive system Anatomy 0.000 abstract description 3
- 230000036186 satiety Effects 0.000 abstract description 3
- 235000019627 satiety Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000036770 blood supply Effects 0.000 abstract description 2
- 230000001276 controlling effect Effects 0.000 description 9
- 230000003860 sleep quality Effects 0.000 description 6
- 235000020510 functional beverage Nutrition 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 206010036067 polydipsia Diseases 0.000 description 2
- 206010062519 Poor quality sleep Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a formula of a functional compound beverage and a preparation method thereof, and relates to the field of beverages. The functional compound beverage formula comprises, by weight, 10-15 parts of millet, 2-4 parts of walnut, 5-8 parts of milk, 1-3 parts of honey and 1-2 parts of food additives. The millet has the highest tryptophan content in grains, the tryptophan is helpful for sleeping, the millet is eaten before sleeping to help the sleeping, the tryptophan plays a role, meanwhile, the millet is eaten to generate satiety, blood is concentrated in a digestive system during stomach digestion, the brain reduces the blood supply and is helpful for sleeping, and the walnut, the milk and the honey are eaten before sleeping to help the sleeping and provide rich nutrition.
Description
Technical Field
The invention relates to the field of beverages, in particular to a formula of a functional compound beverage and a preparation method thereof.
Background
The functional beverage is a beverage which is suitable for the nutritional needs of some special people by adjusting the components and content ratio of natural nutrients in the beverage, is suitable for specific people to drink, has the function of regulating the body function, and does not aim at treating diseases. The functional beverage has the main functions of resisting fatigue and supplementing energy. At present, functional beverages are popular with more and more consumers in China, and China gradually becomes a large country for consuming functional beverages.
Sleep, which generally refers to human sleep, is an indispensable physiological phenomenon for human beings. In one's lifetime, sleep takes nearly 1/3 hours, and its quality is closely related to human health, so it can be seen how important sleep is to everyone. In a sense, the quality of sleep determines the quality of life. The high rhythm life, people's life pressure is big, and sleep quality is not good, has influenced normal life. The use of drugs can produce side effects.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a functional compound beverage formula and a preparation method thereof, and solves the problem of poor sleep quality of people.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a functional compound beverage formula comprises, by weight, 10-15 parts of millet, 2-4 parts of walnut, 5-8 parts of milk, 1-3 parts of honey and 1-2 parts of food additives.
Preferably, the food additive comprises 15-20% of tryptophan, 15-15% of vitamin B10, 30-50% of citric acid and the balance of sodium cyclamate, wherein the content of the sodium cyclamate is not less than 20%.
Preferably, the preparation method of the functional compound beverage comprises the following steps:
s1 millet treatment
1.1, cooking: washing semen Setariae, steaming in a pot, cooking to obtain porridge, and naturally cooling;
1.2 fermentation treatment: adding yeast into the cooked millet, fully and uniformly mixing, placing the mixture in a dark place, controlling the temperature to be 20-25 ℃, controlling the fermentation time to be 3-5 days, and stirring once a day;
1.3, distillation: distilling the fermented millet in a distillation container to remove alcohol in the millet and ensure that the alcohol content in the millet is lower than 1%, and taking out the distilled millet and cooling for later use;
1.4 grinding treatment: grinding the distilled millet into slurry, and filtering;
s2 walnut processing
2.1 low-temperature squeezing: crushing walnuts, taking out walnut kernels, cleaning the walnut kernels, drying, squeezing the dried walnut kernels at a low temperature of 30-50 ℃, wherein the oil content of the squeezed walnut kernels is ensured to be lower than 15%;
2.2, stir-frying: frying the squeezed walnut kernels, controlling the temperature at 70-80 ℃ and the time at 30-60 min;
2.3 grinding treatment: grinding the fried walnuts into powder and sieving the powder;
s3 mixing processing
Adding water into the millet pulp, the walnut powder, the fresh milk and the honey, and fully mixing to prepare a mixed solution;
s4 Heat Sterilization treatment
Carrying out pasteurization on the mixed solution;
s5 blending of food additives
Adding food additive into the sterilized mixed liquid, and mixing thoroughly to obtain beverage;
s6 canned food
The beverage can be canned, and the specification can be 200ml and 350 ml.
Preferably, the filter screen adopted by the milled millet slurry is 200 meshes.
Preferably, the sieve adopted after the walnut is ground is 400 meshes.
(III) advantageous effects
The invention provides a formula of a functional compound beverage and a preparation method thereof. The method has the following beneficial effects:
1. the millet is used as a main material, the millet has the highest tryptophan content in grains, the tryptophan is helpful for sleeping, the millet is eaten before sleeping, the tryptophan plays a role, meanwhile, the millet is eaten to generate satiety, blood is concentrated in a digestive system during stomach digestion, the brain reduces the blood supply and is helpful for sleeping, the walnut, milk and honey eaten before sleeping are also helpful for sleeping, and the millet is fermented to remove alcohol, so that the millet has the smell of an alcohol drink, the sleeping speed is promoted, and the influence of the alcohol on the sleeping quality of the later midnight is avoided.
2. According to the invention, the raw materials comprise walnut, milk and honey, so that the prepared beverage is rich in nutrition, and meanwhile, the distilled millet is ground to obtain rice milk, so that the prepared beverage has a fine and smooth taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
The first embodiment is as follows:
the embodiment of the invention provides a functional compound beverage formula which comprises, by weight, 10-15 parts of millet, 2-4 parts of walnut, 5-8 parts of milk, 1-3 parts of honey and 1-2 parts of food additives, wherein the millet contains the highest content of tryptophan in grains, the tryptophan is helpful for sleep, and the millet is eaten before sleep and is helpful for sleep, so that the tryptophan plays a role, meanwhile, the millet can generate satiety after eating, blood can be concentrated in a digestive system during stomach digestion, the brain reduces the supply of blood and is helpful for sleep, and the walnut, the milk and the honey are eaten before sleep and are also helpful for sleep, and abundant nutrition is provided.
The food additive comprises 15-20% of tryptophan, 10-15% of vitamin B, 30-50% of citric acid and the balance of sodium cyclamate, wherein the tryptophan, the 10-15% of vitamin B, the citric acid and the sodium cyclamate are calculated according to the proportion, the content of the sodium cyclamate is not less than 20%, sufficient tryptophan is ensured to be contained in the beverage, the citric acid can not only adjust the taste, but also be used as an antioxidant, the quality guarantee period of the beverage is prolonged, and the sodium cyclamate improves the taste of the beverage.
Example two:
the embodiment of the invention provides a preparation method of a functional compound beverage, which comprises the following steps:
s1 millet treatment
1.1, cooking: washing semen Setariae, steaming in a pot, cooking to obtain porridge, and naturally cooling;
1.2 fermentation treatment: adding yeast into the cooked millet, fully and uniformly mixing, placing the mixture in a dark place, controlling the temperature to be 20-25 ℃, controlling the fermentation time to be 3-5 days, and stirring once a day;
1.3, distillation: the fermented millet is placed in a distillation container for distillation treatment, alcohol in the millet is removed, the alcohol content in the millet is ensured to be lower than 1%, the distilled millet is taken out for cooling for later use, drinking a beverage containing alcohol before sleep can promote the sleep speed, but the alcohol has the function of diuresis, and excessive drinking affects the sleep quality of the latter half night, so that the alcohol in the fermented millet is distilled to reduce the content, and the millet has the smell of the alcohol beverage, so that the sleep speed is promoted, and the influence of the alcohol on the sleep quality of the latter half night is avoided;
1.4 grinding treatment: grinding the distilled millet into slurry, and filtering, wherein the millet treated by the method has fine and smooth mouthfeel;
s2 walnut processing
2.1 low-temperature squeezing: crushing walnuts, taking out walnut kernels, cleaning the walnut kernels, drying, squeezing the dried walnut kernels at a low temperature to prevent nutrients in the walnuts from being damaged due to overhigh temperature, controlling the temperature to be 30-50 ℃, ensuring that the oil content of the squeezed walnut kernels is lower than 15%, squeezing the walnut kernels to obtain oil, so that the oil content in the beverage can be reduced, and meanwhile, the low-oil walnut kernels are beneficial to grinding into powder;
2.2, stir-frying: frying the squeezed walnut kernels, wherein the temperature is controlled to be 70-80 ℃, the time is controlled to be 30-60 min, and the walnut kernels are fried to reduce the moisture of the walnut kernels, improve the brittleness and facilitate grinding;
2.3 grinding treatment: grinding the fried walnuts into powder and sieving the powder;
s3 mixing processing
Adding water into the millet pulp, the walnut powder, the fresh milk and the honey, and fully mixing to prepare a mixed solution;
s4 Heat Sterilization treatment
Carrying out high-temperature sterilization on the mixed solution in a pasteurization mode, and keeping nutrition as much as possible;
s5 blending of food additives
Adding food additive into the sterilized mixed liquid, and mixing thoroughly to obtain beverage;
s6 canned food
The beverage can be canned, and the specification can be 200ml and 350 ml.
The filter screen adopted by the milled millet pulp is 200 meshes, and the mesh screen adopted by the milled walnuts is 400 meshes.
The food additive comprises, by weight, 10 parts of millet, 2 parts of walnut, 5 parts of milk, 1 part of honey and 1 part of food additive, wherein the food additive comprises, by weight, 15% of tryptophan, 15% of vitamin B, 30% of citric acid and 40% of sodium cyclamate.
Example three:
the embodiment of the invention provides a preparation method of a functional compound beverage, which comprises the following steps:
s1 millet treatment
1.1, cooking: washing semen Setariae, steaming in a pot, cooking to obtain porridge, and naturally cooling;
1.2 fermentation treatment: adding yeast into the cooked millet, fully and uniformly mixing, placing the mixture in a dark place, controlling the temperature to be 20-25 ℃, controlling the fermentation time to be 3-5 days, and stirring once a day;
1.3, distillation: the fermented millet is placed in a distillation container for distillation treatment, alcohol in the millet is removed, the alcohol content in the millet is ensured to be lower than 1%, the distilled millet is taken out for cooling for later use, drinking a beverage containing alcohol before sleep can promote the sleep speed, but the alcohol has the function of diuresis, and excessive drinking affects the sleep quality of the latter half night, so that the alcohol in the fermented millet is distilled to reduce the content, and the millet has the smell of the alcohol beverage, so that the sleep speed is promoted, and the influence of the alcohol on the sleep quality of the latter half night is avoided;
1.4 grinding treatment: grinding the distilled millet into slurry, and filtering, wherein the millet treated by the method has fine and smooth mouthfeel;
s2 walnut processing
2.1 low-temperature squeezing: crushing walnuts, taking out walnut kernels, cleaning the walnut kernels, drying, squeezing the dried walnut kernels at a low temperature to prevent nutrients in the walnuts from being damaged due to overhigh temperature, controlling the temperature to be 30-50 ℃, ensuring that the oil content of the squeezed walnut kernels is lower than 15%, squeezing the walnut kernels to obtain oil, so that the oil content in the beverage can be reduced, and meanwhile, the low-oil walnut kernels are beneficial to grinding into powder;
2.2, stir-frying: frying the squeezed walnut kernels, wherein the temperature is controlled to be 70-80 ℃, the time is controlled to be 30-60 min, and the walnut kernels are fried to reduce the moisture of the walnut kernels, improve the brittleness and facilitate grinding;
2.3 grinding treatment: grinding the fried walnuts into powder and sieving the powder;
s3 mixing processing
Adding water into the millet pulp, the walnut powder, the fresh milk and the honey, and fully mixing to prepare a mixed solution;
s4 Heat Sterilization treatment
Carrying out high-temperature sterilization on the mixed solution in a pasteurization mode, and keeping nutrition as much as possible;
s5 blending of food additives
Adding food additive into the sterilized mixed liquid, and mixing thoroughly to obtain beverage;
s6 canned food
The beverage can be canned, and the specification can be 200ml and 350 ml.
The filter screen adopted by the milled millet pulp is 200 meshes, and the mesh screen adopted by the milled walnuts is 400 meshes.
The food additive comprises, by weight, 15 parts of millet, 4 parts of walnut, 8 parts of milk, 3 parts of honey and 2 parts of food additive, wherein the food additive comprises, by weight, 20% of tryptophan, 15% of vitamin B, 40% of citric acid and 25% of sodium cyclamate.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A functional compound beverage formula is characterized in that: the beverage formula comprises 10-15 parts of millet, 2-4 parts of walnut, 5-8 parts of milk, 1-3 parts of honey and 1-2 parts of food additives by weight.
2. The functional composite beverage formulation according to claim 1, wherein: the food additive comprises 15-20% of tryptophan, 10-15% of vitamin B, 30-50% of citric acid and the balance of sodium cyclamate, wherein the content of the sodium cyclamate is not less than 20%.
3. A preparation method of a functional compound beverage is characterized in that: the method comprises the following steps:
s1 millet treatment
1.1, cooking: washing semen Setariae, steaming in a pot, cooking to obtain porridge, and naturally cooling;
1.2 fermentation treatment: adding yeast into the cooked millet, fully and uniformly mixing, placing the mixture in a dark place, controlling the temperature to be 20-25 ℃, controlling the fermentation time to be 3-5 days, and stirring once a day;
1.3, distillation: distilling the fermented millet in a distillation container to remove alcohol in the millet and ensure that the alcohol content in the millet is lower than 1%, and taking out the distilled millet and cooling for later use;
1.4 grinding treatment: grinding the distilled millet into slurry, and filtering;
s2 walnut processing
2.1 low-temperature squeezing: crushing walnuts, taking out walnut kernels, cleaning the walnut kernels, drying, squeezing the dried walnut kernels at a low temperature of 30-50 ℃, wherein the oil content of the squeezed walnut kernels is ensured to be lower than 15%;
2.2, stir-frying: frying the squeezed walnut kernels, controlling the temperature at 70-80 ℃ and the time at 30-60 min;
2.3 grinding treatment: grinding the fried walnuts into powder and sieving the powder;
s3 mixing processing
Adding water into the millet pulp, the walnut powder, the fresh milk and the honey, and fully mixing to prepare a mixed solution;
s4 Heat Sterilization treatment
Carrying out pasteurization on the mixed solution;
s5 blending of food additives
Adding food additive into the sterilized mixed liquid, and mixing thoroughly to obtain beverage;
s6 canned food
The beverage can be canned, and the specification can be 200ml and 350 ml.
4. The method for preparing a functional composite beverage according to claim 1, wherein the method comprises the following steps: the filter screen adopted by the milled millet slurry is 200 meshes.
5. The method for preparing a functional composite beverage according to claim 1, wherein the method comprises the following steps: the sieve adopted after the walnut grinding is 400 meshes.
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