CN117717137A - Dendrobium nobile composite solid beverage, preparation method and use method - Google Patents
Dendrobium nobile composite solid beverage, preparation method and use method Download PDFInfo
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- 239000007787 solid Substances 0.000 title claims abstract description 54
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- 238000000034 method Methods 0.000 title claims description 24
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Abstract
The invention belongs to the technical field of dendrobium processing, and particularly relates to a dendrobium composite solid beverage, which comprises the following raw material components: the dendrobium, lotus leaf, grosvener siraitia, kudzuvine root and corn silk have the mass ratio: 1: (2-4): 1:1: (2-4) maltodextrin, wherein the addition amount of the maltodextrin is 1/10-1/16 of the total mass; the preparation method comprises the following steps: selecting raw materials; superfine grinding; batching; leaching; spray drying; and (5) packaging. Overcomes the defects of the prior art, optimizes the flavor of the dendrobium solid beverage by improving the components of the dendrobium solid beverage, and is beneficial to the popularization of the dendrobium solid beverage.
Description
Technical Field
The invention belongs to the technical field of dendrobium processing, and particularly relates to a dendrobium compound solid beverage, a preparation method and a use method.
Background
With the increase of health consciousness, the consumption demand of healthy drinks is increasing. Traditional tea beverages, coffee beverages and the like are popular, but cannot meet the health requirements of all people. Therefore, the appearance of the dendrobium solid beverage provides a new choice for the market.
Most of the dendrobium solid beverages in the existing market are obtained by directly crushing dendrobium into powder packages, and the dendrobium solid beverages are poor in taste and influence the popularization of the dendrobium solid beverages.
Disclosure of Invention
The invention aims to provide a dendrobium compound solid beverage, a preparation method and a use method thereof, overcomes the defects of the prior art, optimizes the flavor of the dendrobium solid beverage by improving the components of the dendrobium solid beverage, and is beneficial to popularization of the dendrobium solid beverage.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
a dendrobium compound solid beverage comprises the following raw material components:
the dendrobium, lotus leaf, grosvener siraitia, kudzuvine root and corn silk have the mass ratio: 1: (2-4): 1:1: (2-4),
the method also comprises maltodextrin, and the adding amount of the maltodextrin is 1/10-1/16 of the total mass.
Further, the material comprises the following raw material components:
the dendrobium, lotus leaf, grosvener siraitia, kudzuvine root and corn silk have the mass ratio: 1:3:1:1:3,
the preparation method also comprises maltodextrin, and the adding amount of the maltodextrin is 1/13 of the total mass.
The invention also provides a preparation method of the dendrobium compound solid beverage, which comprises the following steps:
step one, raw material selection: selecting fresh dendrobium, lotus leaf, momordica grosvenori, kudzuvine root and corn silk, cleaning and drying;
step two, superfine grinding: respectively putting the dried raw materials into a pulverizer, pulverizing, and sieving to obtain superfine raw material powder;
step three, batching: weighing raw material powder of dendrobium, lotus leaf, fructus momordicae, kudzuvine root and corn silk according to the proportion, adding sufficient water according to a solid-liquid ratio of 1:10, and preparing to obtain a solid-liquid mixture;
step four, leaching: leaching the solid-liquid mixture in a water bath kettle at 70 ℃ for 1h, and filtering the leached product twice by using gauze to obtain an intermediate product;
step five, dissolving: adding maltodextrin into the intermediate product, and continuously stirring until the maltodextrin is completely dissolved to obtain beverage juice;
step six, spray drying: introducing the beverage juice into a spray dryer, and performing spray drying under set conditions to obtain solid powder solid beverage;
step seven, packaging: packaging the solid beverage obtained by vacuum spray drying with aluminum foil bags with a packaging amount of 5-10g.
Further, in the second step, a 300-500 mesh sieve is adopted for sieving.
Further, in the step six, the spray drying setting conditions are as follows: the air inlet temperature is 190-230 ℃, the air outlet temperature is 70 ℃, and the feeding speed is 17-23r/min.
The invention finally protects a using method of the dendrobium compound solid beverage, a proper amount of the dendrobium compound solid beverage is taken, 200ml of warm boiled water is added, and the dendrobium compound solid beverage is stirred until the dendrobium compound solid beverage is fully dissolved and drunk.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, lotus leaves, fructus momordicae, kudzuvine root and corn silk are added into the dendrobium beverage, so that the flavor of the dendrobium beverage is optimized, and meanwhile, the nutrition of the components is matched, so that the dendrobium beverage has a higher nutritive value; the dendrobium beverage is added with a certain amount of maltodextrin as a drying aid, so that the characteristics and the flavor of the original product can be maintained, the cost is reduced, the taste of the product is mellow and fine, the flavor is strong Yu Surong, the effect is excellent, and the crystallization is inhibited.
Drawings
FIG. 1 is a graph showing the effect of maltodextrin addition on the powder yield of the product.
FIG. 2 is a graph showing the effect of inlet air temperature on the powder yield of the product.
FIG. 3 is a graph showing the effect of feed rate on the powder yield.
Fig. 4 is a graph of the results of the standard curve.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment discloses a preparation method of a dendrobium compound solid beverage, which comprises the following steps:
step one, raw material selection: selecting fresh dendrobium, lotus leaf, momordica grosvenori, kudzuvine root and corn silk, cleaning and drying;
step two, superfine grinding: respectively putting the dried raw materials into a pulverizer, pulverizing, and sieving with 300-500 mesh sieve to obtain superfine raw material powder;
step three, batching: weighing raw material powder of dendrobium nobile, lotus leaf, fructus momordicae, kudzuvine root and corn silk according to the mass ratio of 1:2:1:1:2, adding sufficient water according to the solid-liquid ratio of 1:10, and preparing to obtain a solid-liquid mixture;
step four, leaching: leaching the solid-liquid mixture in a water bath kettle at 70 ℃ for 1h, and filtering the leached product twice by using gauze to obtain an intermediate product;
step five, dissolving: adding maltodextrin with the total mass of 1/10 into the intermediate product, and continuously stirring until the maltodextrin is completely dissolved to obtain beverage juice;
step six, spray drying: introducing the beverage juice into a spray dryer, and performing spray drying under set conditions to obtain solid powder solid beverage;
the spray drying conditions were: the inlet air temperature is 190 ℃, the outlet air temperature is 70 ℃, and the feeding speed is 17r/min.
Step seven, packaging: packaging the solid beverage obtained by vacuum spray drying with aluminum foil bags with a packaging amount of 5-10g.
Example 2
The preparation method disclosed in this example is substantially identical to that of example 1, except that: the mass ratio of the dendrobium, the lotus leaf, the momordica grosvenori, the kudzuvine root and the corn silk is 1:3:1:1:3.
Example 3
The preparation method disclosed in this example is substantially identical to that of example 1, except that: the mass ratio of the dendrobium, the lotus leaf, the momordica grosvenori, the kudzuvine root and the corn silk is 1:4:1:1:4
Example 4
The preparation method disclosed in this example is substantially identical to that of example 1, except that: the addition amount of maltodextrin was 1/13 of the total mass.
Example 5
The preparation method disclosed in this example is substantially identical to that of example 1, except that: the addition amount of maltodextrin was 1/16 of the total mass.
Example 6
The preparation method disclosed in this example is substantially identical to that of example 1, except that: the spray drying conditions were: the inlet air temperature is 210 ℃, the outlet air temperature is 70 ℃, and the feeding speed is 20r/min.
Example 7
The preparation method disclosed in this example is substantially identical to that of example 1, except that: the spray drying conditions were: the inlet air temperature is 230 ℃, the outlet air temperature is 70 ℃, and the feeding speed is 23r/min.
Verification test
Single factor experiment
Influence of maltodextrin addition on powder yield of dendrobium composite solid beverage
The inlet air temperature is 220 ℃, the outlet air temperature is 70 ℃, the feeding speed is 20r/min, and the maltodextrin adding amount (ratio) is 1/16, 1/15, 1/14, 1/13, 1/12, 1/11 and 1/10.
Influence of air inlet temperature on powder yield of dendrobium composite solid beverage
The air outlet temperature is set to 70 ℃, the feeding speed is 20r/min, the maltodextrin adding amount (ratio) is 1/13, and the air inlet temperature is set to 190, 200, 210, 220 and 230 ℃.
Influence of feeding speed on powder yield of dendrobium composite solid beverage
Setting the air inlet temperature to 220 ℃, setting the air outlet temperature to 70 ℃, and setting the maltodextrin adding amount (ratio) to be 1/13, and setting the feeding speeds to 17, 18, 19, 20, 21, 22 and 23r/min.
FIG. 1 is a schematic diagram showing the influence of maltodextrin addition on the powder yield of a product,
powder yield a=m 2 /m 1 ×100％
Wherein:
powder yield of the dendrobium compound solid beverage after spray drying is%.
m 1 Mass of solids in feed solution before spray drying g.
m 2 The quality g of the dendrobium nobile composite solid beverage after spray drying.
Influence of maltodextrin on sensory quality of finished products
The maltodextrin can be used as a drying aid, can keep the characteristics and the flavor of the original product, reduce the cost, has mellow and fine taste, has strong flavor Yu Surong effect and inhibits crystallization. The emulsion effect is good, the carrier effect is obvious, and the emulsion is commonly used in solid beverage. As can be seen from fig. 1, as the amount of maltodextrin added increases, the sensory quality of the finished beverage tends to increase and then decrease, and the product quality is optimal when the amount added is 1/13, i.e., 7.69%. As the amount of maltodextrin added continues to increase, the organoleptic quality decreases, probably due to the flavor of maltodextrin masking the flavor of the "dendrobium" composite solid beverage itself.
Process optimization of dendrobium nobile series solid beverage
Single factor experiment
Influence of air inlet temperature on powder yield of dendrobium composite solid beverage
As can be seen from fig. 2, the inlet air temperature has a significant effect on the powder yield. With the increase of the air inlet temperature, the powder yield tends to increase and then decrease, and the powder yield reaches the maximum when the air inlet temperature reaches 220 ℃. When the air inlet temperature is lower than 220 ℃, the phenomenon of sticking walls can be caused by incomplete fog drop drying due to the lower air inlet temperature, so that the powder yield of the product is reduced. And when the air inlet temperature is 220 ℃, the fog drops are completely dried, and the powder yield is maximum. When the temperature is higher than 220 ℃, the moisture of the material is evaporated too quickly due to the too high temperature, and the surface of the fog drops is easy to form crust, so that the powder yield is reduced.
Influence of air outlet temperature on powder yield of dendrobium composite solid beverage
The temperature of the air outlet has obvious influence on the powder yield. With the rise of the air outlet temperature, the powder outlet rate tends to be increased and then reduced. When the air outlet temperature is lower than 70 ℃, the low air outlet temperature leads the moisture content of the product to be too high, the wall sticking is serious, and the powder outlet is reduced. Therefore, the powder yield increases with the temperature of the air outlet. The powder yield reaches the maximum when the air outlet rate is 70 ℃. Continuing to raise the temperature, the powder yield tends to decrease, which indicates that the high temperature has an adverse effect on the powder yield. The air outlet temperature is too high, so that the moisture content of the product is too low, the product is in a high-temperature state for a long time, and the product is easy to agglomerate, so that the powder yield is reduced.
Influence of feeding speed on powder yield of dendrobium composite solid beverage
As can be seen from fig. 3, the feed rate has an effect on the powder yield. The powder yield increased with increasing feed rate, indicating that increasing feed rate is beneficial for powder yield. When the feeding speed is 20r/min, the powder yield reaches the maximum. Continuing to increase the feed rate, there is a tendency for the powder yield to decrease, possibly due to the greater moisture content of the material.
Orthogonal optimization test
Based on a single factor experimental result, the powder yield is used as an evaluation index, and the air inlet temperature, the air outlet temperature and the feeding speed in the spray drying process are subjected to process optimization to determine the optimal process conditions. .
As shown by the single-factor experimental result, the air inlet temperature, the air outlet temperature and the feeding speed are all key control factors in the solid beverage spray drying method production process, so that the three factors are taken as investigation factors, the powder yield is taken as an index, and the dendrobium nobile composite solid beverage spray drying method production process is optimized.
According to the results of the orthogonal optimization experiments in table 1, the order of the influence of three factors on the powder yield of the dendrobium composite solid beverage is as follows: the feeding speed is more than the maltodextrin adding amount (ratio) is more than the air outlet temperature, and the optimal spray drying process combination is as follows: the maltodextrin added amount (ratio) is 1/13, the air inlet temperature is 220 ℃, and the feeding speed is 17r/min. Under the condition, the powder yield of the solid beverage can reach 25.72 percent.
TABLE 1 orthogonal optimization experiments and results
Sensory scoring
The brewing method comprises the following steps: weighing 5g of product sample, adding into a 500mL beaker, weighing 200mL of warm water at 70 ℃ and pouring into the beaker with the sample, and stirring and brewing according to a certain direction. After 10min, the sample was recorded for clumping and dissolution.
The sensory evaluation of the product was performed by 10 professionals and 20 masses. The product is brewed according to the brewing method, and the brewing, color, smell and taste of the product are scored. The scoring details are shown in Table 2.
TABLE 2 sensory test scoring criteria
TABLE 3 sensory scoring Structure
Final sensorial score = expert group 55% + mass group 45% = 87.795 (min)
Conclusion: the product is quick in dissolution, free of suspension and sediment, pure and uniform in color, fresh and natural in smell, coordinated in overall smell, sweet and sour, fine in taste and free of bitter taste.
Quality analysis of three-high series products
Determination of protein content
The experiment uses a Kjeldahl method for determining the protein content in the product, wherein the Kjeldahl method is an indirect protein content-based protein total amount determination method. The sample is digested by heating with concentrated sulfuric acid in the presence of a catalyst to decompose the protein, wherein carbon and hydrogen are oxidized to carbon dioxide and water are evolved, and organic nitrogen in the sample is converted to ammonia, which is combined with sulfuric acid to form ammonium sulfate. Then adding alkali for distillation, evaporating ammonia gas, absorbing with boric acid, and titrating with standard hydrochloric acid or sulfuric acid solution. And calculating the total nitrogen in the sample according to the standard acid consumption, and multiplying the total nitrogen by a protein conversion coefficient to obtain the protein content in the sample.
In order to reduce human error, the experiment adopts an automatic Kjeldahl apparatus, and the automatic liquid adding, distilling, titration and titration data recording processes are realized on the automatic Kjeldahl apparatus.
TABLE 4 protein content determination results
| Titration volume (ml) | Nitrogen content (%) | Protein content (%) |
| 2.572 | 0.4832 | 3.0200 |
As can be seen from Table 4, the protein content of the sample was 3.0200%
Determination of fat content
The Soxhlet extraction method is adopted for determining the fat content of the product, and is a widely adopted classical method, and is one of national standard methods. And reflux-extracting the dried sample with petroleum ether to make the fat in the sample enter the solvent, and evaporating the solvent to obtain a residue, namely the fat. The fat content is calculated as follows:
wherein m 2-the mass of the receiving bottle and fat, g
m 1-mass of recipient bottle, g
m-mass of sample g
TABLE 5 fat content determination results
Table 5 shows the results of the measurement of the fat content of the sample, and the results show that the fat content of the product is 2.551%.
Determination of carbohydrates (total sugar):
the phenol-sulfuric acid method is characterized in that polysaccharide is firstly hydrolyzed into monosaccharide under the action of sulfuric acid, and is rapidly dehydrated to generate a furfural derivative, then the furfural derivative and phenol are used for generating an orange-yellow compound, and the orange-yellow compound is measured by a colorimetric method, wherein the specific method is as follows:
TABLE 6 Standard Curve was prepared
The standard curve test results are shown in fig. 4.
Determination of sample content
TABLE 7 carbohydrate content determination experiments and results
The experiment shows that the carbohydrate content of the three-high reducing series products is 0.2332 percent, and the low-carbon water accords with the basic idea of the three-high reducing series products. The carbohydrate content is limited, so that caloric intake is reduced, consumption of protein and fat is increased, and the original carbohydrate is replaced to serve as main caloric, so that the product effect is achieved. The analysis standard curve r2= 0.9886 shows that the correlation coefficient is higher, and the content of the carbohydrate measured by the experiment is more accurate.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (6)
1. A dendrobium compound solid beverage is characterized in that: the material comprises the following raw material components:
the dendrobium, lotus leaf, grosvener siraitia, kudzuvine root and corn silk have the mass ratio: 1: (2-4): 1:1: (2-4), and maltodextrin is added in an amount of 1/10-1/16 of the total mass.
2. The dendrobe compound solid beverage according to claim 1, wherein: the material comprises the following raw material components:
the dendrobium, lotus leaf, grosvener siraitia, kudzuvine root and corn silk have the mass ratio: 1:3:1:1:3,
the preparation method also comprises maltodextrin, and the adding amount of the maltodextrin is 1/13 of the total mass.
3. A method for preparing the dendrobium compound solid beverage according to claim 1 or 2, which is characterized in that: the method comprises the following steps:
step one, raw material selection: selecting fresh dendrobium, lotus leaf, momordica grosvenori, kudzuvine root and corn silk, cleaning and drying;
step two, superfine grinding: respectively putting the dried raw materials into a pulverizer, pulverizing, and sieving to obtain superfine raw material powder;
step three, batching: weighing raw material powder of dendrobium, lotus leaf, fructus momordicae, kudzuvine root and corn silk according to the proportion, adding sufficient water according to a solid-liquid ratio of 1:10, and preparing to obtain a solid-liquid mixture;
step four, leaching: leaching the solid-liquid mixture in a water bath kettle at 70 ℃ for 1h, and filtering the leached product twice by using gauze to obtain an intermediate product;
step five, dissolving: adding maltodextrin into the intermediate product, and continuously stirring until the maltodextrin is completely dissolved to obtain beverage juice;
step six, spray drying: introducing the beverage juice into a spray dryer, and performing spray drying under set conditions to obtain solid powder solid beverage;
step seven, packaging: packaging the solid beverage obtained by vacuum spray drying with aluminum foil bags with a packaging amount of 5-10g.
4. A method for preparing a dendrobium compound solid beverage according to claim 3, which is characterized in that: and in the second step, a 300-500 mesh sieve is adopted for sieving.
5. A method for preparing a dendrobium compound solid beverage according to claim 3, which is characterized in that: in the sixth step, the spray drying setting conditions are as follows: the air inlet temperature is 190-230 ℃, the air outlet temperature is 70 ℃, and the feeding speed is 17-23r/min.
6. The application method of the dendrobium compound solid beverage is characterized by comprising the following steps of: and taking a proper amount of the dendrobium compound solid beverage, adding 200ml of warm boiled water, stirring until the mixture is fully dissolved, and drinking.
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