CN1240321C - Kaoliang milk beverage and preparation method thereof - Google Patents
Kaoliang milk beverage and preparation method thereof Download PDFInfo
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- CN1240321C CN1240321C CNB021447934A CN02144793A CN1240321C CN 1240321 C CN1240321 C CN 1240321C CN B021447934 A CNB021447934 A CN B021447934A CN 02144793 A CN02144793 A CN 02144793A CN 1240321 C CN1240321 C CN 1240321C
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Abstract
The present invention relates to a milk beverage produced by using sorghum rice as main raw materials. Raw material sorghum rice is washed, is soaked, is drained, is fried and is boiled, microorganisms are added in, original pulp is manufactured through heat insulation, liquefaction, temperature rising and sterilization, and emulsifiers, lysine-rich substances, additives and stabilizing agents are added in before homogenization through colloid milling separation; the mixture is homogenized by a high pressure homogenizer, and is sterilized at a high temperature so that a sorghum rice milk beverage is manufactured; the emulsification effect can be improved, and the sedimentation of the beverage can be suppressed; thereby, the present invention has good storage stability, has the efficiency of spleen reinforcing, stomach nourishing, strengthening, nourishing, etc., has rich and balanced nutrition, and has pure and delicious mouth feel. The protein content is more than or equal to 0.5 %, and the present invention is a health-care beverage with the function of food and medicine.
Description
Affiliated technical field
The present invention relates to a kind of sorghum rice milk beverage and preparation method thereof
Background technology
Along with the development and the growth in the living standard of society, people more and more pay close attention to the improvement of quality of life and the health of health.Soft drink, for example various fruit beverages such as orange juice, cider and the welcome that more and more is subjected to people with the beverage that other various fruits and vegetables etc. make.But in the prior beverage, the overwhelming majority is fruit, vegetables and vegetable protein beverage, the kind of beverage products is faced with update, in addition, people also more and more pursue the variation of beverage taste, no longer be satisfied with traditional diet structure, but develop to the comprehensive direction of quick and easy, local flavorization, functionalization.The progress of agricultural sciences, for we provide abundant grain, feasible further processing to grain is handled and is become possibility to obtain nutritious beverage.Up to the present owing to be subjected to the restriction of process technology, sorghum rice except that few some areas as staple food, also do not have other modes and approach to become consumers in general's diet, at present also not with the soft drink of sorghum rice as primary raw material.
Chinese sorghum is the main cereal crops of China, has very high nutritive value and medical value, protein content 11.6%; Crude fat content 3.4%; Crude fibre 4.6%; Nature and flavor are sweet flat, and effects such as kidney tonifying, nourishing the stomach, strong, nourishing are arranged.Containing in the Chinese sorghum does not have in other grain raw materials or material that content is atomic: tannin, tannin has the good health care effect to human body, has anti-inflammatory, antiviral, antitumaous effect.
Summary of the invention
It is the sorghum rice milk beverage that primary raw material makes with sorghum rice that the object of the invention provides a kind of.
It is the method that primary raw material prepares the sorghum rice milk beverage with sorghum rice that another object of the present invention provides a kind of.
The invention provides a kind of is the newborn class beverage of main material production with sorghum rice, and it comprises:
(1) the sorghum rice magma of handling through microorganism biological;
(2) sorghum rice magma weight 0.05-0.10% (weight meter) is an emulsifying agent;
(3) sorghum rice magma weight 0.2-0.6% (weight meter) is a stabilizing agent;
(4) be rich in the material of lysine, the addition of this material makes the content of the lysine in the sorghum rice milk beverage that obtains increase 0.6-0.78% (weight meter).
According to sorghum rice milk beverage of the present invention, wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture.
According to sorghum rice milk beverage of the present invention, wherein said stabilizing agent is agar, xanthans or its composite mixture.
According to sorghum rice milk beverage of the present invention, the wherein said material that is rich in lysine is milk or liquid bean product.
According to sorghum rice milk beverage of the present invention, comprise sucrose, sodium chloride and citric acid, consumption is respectively 2-5%, 0.05-0.10% and the 0.02-0.05% of sorghum rice breast magma weight.
The present invention also provides a kind of method of producing the sorghum rice milk beverage, comprises the steps:
(1) cleaning and dipping: raw material sorghum rice is cleaned 2-3 time with 1-3 times of drinking water or clean with mobile drinking water, flush away surface dirt and impurity are then with 10-15 25-40 ℃ of emerge in worm water 8-10h doubly;
(2) draining, bake behind the sorghum rice draining of above-mentioned cleaning and dipping, put into Automatic frying pan, strong fire is fried to the shape that partly foams, 30-50min is boiled in heating;
(3) insulation liquefaction adds the microorganism that accounts for sorghum rice dry weight 0.0005--0.0001% with above-mentioned boiling in the slurries that obtain, its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains sorghum rice magma;
(4) defibrination is the sorghum rice magma that obtains, and with colloid mill circular treatment at least 2 times, and isolates wherein fiber with 120 mesh sieves;
(5) high-pressure homogeneously add the water-in-oil emulsifier of the 0.05-0.1% that accounts for sorghum rice magma weight and mix to the sorghum rice slurries that obtain through step (4), at pressure 20-40Mpa, temperature is homogeneous 2-3 time in the 60-80 ℃ of high pressure homogenizer;
(6) sterilization will be in the high-temperature short-time sterilization equipment of the sorghum rice slurries behind the above-mentioned homogeneous at 120-140 ℃ high-temperature sterilization 2-3S, obtain the sorghum rice milk beverage.
Method according to above-mentioned further comprises:
(1) add stabilizing agent in the sorghum rice slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2-0.6% of sorghum rice weight;
(2) add the material that is rich in lysine in the sorghum rice slurries before homogeneous is handled, the addition of this material makes the content of the lysine in the Chinese sorghum magma that obtains increase 0.6-0.78% (weight);
(3) adding is selected from following additive in the sorghum rice slurries before homogeneous is handled: sucrose, sodium chloride and citric acid, and its consumption is respectively the 2-5% of sorghum rice magma weight, 0.05-0.10% and 0.02-0.05%;
(4) described emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture;
(5) wherein said stabilizing agent is agar, xanthans or its mixture;
(6) the wherein said material that is rich in lysine is milk or liquid soybean processing goods.
The present inventor is by long-term a large amount of research practice, succeeded in developing stable storing, sorghum rice milk beverage that mouthfeel is good, nutritious.
The present invention relates to a kind of is the newborn class beverage of main material production with sorghum rice.
According to sorghum rice milk beverage of the present invention, it comprises:
(1) the sorghum rice breast magma of handling through microorganism biological;
(2) in the weight of described sorghum rice magma, 0.05-0.10% (weight) emulsifying agent.
In the sorghum rice milk beverage of the present invention, described emulsifying agent can be an emulsifying agent commonly used in the field of food, in the sorghum rice milk beverage of the present invention, preferably uses molecule distillating monoglyceride, sucrose fatty ester or its mixture as composite mixture.Under the situation that does not influence mouthfeel, suitably improve the viscosity of beverage, can prevent aggegation, the sedimentation of protein microbeads, make colloid keep stable.
In order to improve the stability of sorghum rice milk beverage of the present invention, sorghum rice milk beverage of the present invention further comprises the stabilizing agent of the 0.2-0.6% that accounts for described sorghum rice magma weight.Stabilizing agent can be a stabilizing agent commonly used in the field of food, for example is agar, xanthans or its composite mixture, is preferably its mixture.The adding of stabilizing agent can improve the aqueous viscosity of sorghum rice breast of the present invention, thereby prevents that the emulsified particle in the beverage from sinking or aggegation mutually, improves beverage stability.High-pressure homogeneous slurries with raw material carry out emulsifying to be handled, and utilizing high pressure or mechanism that material is pulverized is to make uniform newborn compound in the middle of superfine grain is dispersed in liquid, prevents that product from going out precipitation, improves the stability of emulsion.
In addition, in the sorghum rice milk beverage of the present invention, other additives that also further comprise in the beverage to be used always, for example sucrose, sodium chloride and citric acid, its consumption is respectively the 2-5% of sorghum rice dairy milk starting material weight, 0.05-0.10 and 0.02-0.05%.
Foodstuff beverage manufacture craft difficulty is bigger, and main cause is that the precipitated and separated phenomenon easily takes place, and is difficult to keep original local flavor after processing is handled.Based on the foodstuff beverage of starch, simply add stabilizing agent, thickener, be difficult to keep newborn body stable.If starch is degraded fully, then can lose original local flavor characteristics.The present inventor is by long-term a large amount of research practice, succeeded in developing with sorghum rice as primary raw material, and it is good to prepare storage stability, has kept original local flavor of sorghum rice and nutritious sorghum rice milk beverage.
According to method of the present invention, with the Chinese sorghum magma of sorghum rice after biological treatment, with colloid mill circular treatment at least 2 times, and remove wherein fiber, because the existence of fiber has adverse influence to its storage stability and outward appearance in the liquid with 120 mesh sieves.Resulting magma is protein, fat, starch, maltose, glucose, various little multiple mixture of ingredients such as element, mineral matter of giving birth to.
The inventive method adopts high-temperature instantaneous sterilization equipment commonly used, and action time is short, and is less to color and luster, local flavor, the nutrition influence of beverage.
According to method of the present invention, further comprise: add stabilizing agent in the sorghum rice slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2-0.6% of sorghum rice magma weight, according to method of the present invention, described stabilizing agent can be a stabilizing agent commonly used in the field of food, for example be agar, xanthans or its mixture, be preferably its mixture.
According to method of the present invention, further comprise: add the material that is rich in lysine in the sorghum rice slurries before homogeneous is handled, the addition of this material is to make the lysine content in the sorghum rice slurries that obtain increase to 0.6-0.78% (weight), the described material that is rich in lysine is dairy produce, for example milk.
According to method of the present invention, further comprise: adding is selected from following additive in the sorghum rice slurries before homogeneous is handled: sucrose, sodium chloride and citric acid, its consumption are respectively the 2-5% of sorghum rice wheat magma weight; 0.05-0.10% and 0.02-0.05%.
According to method of the present invention, wherein said emulsifying agent is the known emulsifying agent of those of ordinary skill in the art, all by hydrophilic segment and oleophilic moiety, its degree hydrophilic or oleophylic is used the HLB value representation to emulsifying agent usually from the molecular structure, and the HLB value is the yardstick of emulsifying agent emulsifying capacity.For the polyalcohols fatty acid ester, the HLB value can be represented by the formula:
HLB value=20 (1-S/A)
S represents the saponification value of ester in the formula, and A represents the acid value of aliphatic acid.The HLB value of oil-in-water emulsifiers is between 8-18, and the HLB value of water-in-oil emulsifier is 3.5) between-6, the HLB value is high more, shows that the hydrophily of emulsifying agent is big more, otherwise shows that then the lipophile of emulsifying agent is big more.In the Chinese sorghum milk beverage of the present invention, the low water-in-oil emulsifier of preferred HLB value according to the present invention, adopts for example molecule distillating monoglyceride of the water-in-oil emulsifier of HLB between 3.5-6, and sucrose fatty ester or its composite mixture are preferably its mixture.
Material and other additive that various additive used in the present invention, for example aforesaid emulsifying agent, stabilizing agent are rich in lysine all can be commercially available from the market.In addition, with sorghum rice of the present invention breast suitability for industrialized production the time, also further comprise prepared beverage is carried out aseptic packaging, the conventional steps in the beverage processing field such as seal, do not repeat them here.
In addition, employed equipment is equipment commonly used in the drink and food manufacture field in the inventive method.
The specific embodiment
Below in conjunction with embodiment to further detailed explanation of the present invention.But it should be understood that these embodiment only are used for explanation rather than restriction the present invention.
Embodiment: take by weighing 100kg sorghum rice, clean up with the drinking water that flows, to remove its surface dirt and impurity.It is in 30 ℃ the drinking water that sorghum rice after cleaning up is joined the 1300kg temperature, 3h is soaked in insulation, 40min is boiled in heating, be cooled to 70 ℃ then, add 6g microorganism bacillus licheniformis and bacillus subtilis, insulation liquefaction 20min, the sterilization 20min that heats up obtains about 1400kg sorghum rice colloid magma.
With the liquefaction of the sorghum rice magma that obtains,, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment 3 times.In the sorghum rice slurries after screening out fiber, add the compound emulsifying agent of forming by 0.25kg molecule distillating monoglyceride and 0.25kg sucrose fatty ester, the mixed stabilizer of forming by 0.6kg agar and 0.7kg xanthans, 50kg sucrose, 0.5kg sodium chloride and 0.2kg citric acid, after mixing, at pressure is 35Mpa, and temperature is a homogeneous 3 times in 75 ℃ the high pressure homogenizer.
To be high-temperature sterilization 2S in 130 ℃ of high-temperature short-time sterilization equipment in temperature through the sorghum rice whey liquid behind the above-mentioned homogeneous, aseptic canning obtains the sorghum rice milk beverage of 5300 bottles (every bottle of 250ml).
By the sorghum rice milk beverage that method of the present invention makes, protein content 〉=0.5%.The constituent of sorghum rice obtains modification, and the emulsifying effectiveness of prepared beverage is enhanced, and suppressed the formation that precipitates in the beverage, so good stability has fully satisfied it as the requirement of beverage to storage stability.In addition, added the material that is rich in lysine in the Chinese sorghum milk beverage of the present invention, so nutritional labeling is balanced more, has kept the distinctive mouthfeel of Chinese sorghum simultaneously, has increased the utilization rate and the absorptivity of active ingredient.
Sorghum rice milk beverage of the present invention is except having effects such as kidney tonifying that sorghum rice itself has, nourishing the stomach, strong, nourishing, both can be used as the staple food on people's dining table, also can be used as a kind of nutrient health-care beverage, is a kind of nutritious and healthy drink of eating the medicine dual-purpose therefore.
Claims (3)
1. one kind is the newborn class beverage of primary raw material with sorghum rice, comprises;
(1) through the sorghum rice magma of microbiological treatment, described microorganism is bacillus licheniformis and the bacillus subtilis that accounts for sorghum rice dry weight 0.0005-0.0001%, it is added heating boils in the sorghum rice of 30-50min, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains sorghum rice magma;
(2) emulsifying agent of described sorghum rice magma weight 0.05-0.10%: molecule distillating monoglyceride, sucrose fatty ester or its mixture;
(3) stabilizing agent of described sorghum rice magma weight 0.2-0.6%: agar, xanthans or its mixture;
(4) be rich in the material of lysine, the addition of this material makes the lysine content in the sorghum rice milk beverage that obtains increase 0.6-0.78% weight, and the described material that is rich in lysine is milk or liquid bean product;
(5) sucrose of sorghum rice magma weight 2-5%, the sodium chloride of 0.05-0.1% and the citric acid of 0.02-0.05%.
2. method of producing the sorghum rice milk beverage of claim 1 may further comprise the steps:
(1) cleaning and dipping: raw material sorghum rice is cleaned 2-3 time with 1-3 times of drinking water, or clean with the circulating water drinking water, flush away surface dirt and impurity are then with 10-15 25-40 ℃ of emerge in worm water 8-10h doubly;
(2) draining, bake: through the sorghum rice draining of above-mentioned cleaning and dipping, put into Automatic frying pan, strong fire is fried to the shape that partly foams, and 30-50min is boiled in heating;
(3) insulation liquefaction: with the sorghum rice of above-mentioned cleaning and dipping, 30-50min is boiled in heating, adds the microorganism that accounts for sorghum rice dry weight 0.0005-0.0001%, and its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains sorghum rice magma;
(4) defibrination:,, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment at least 2 times with the sorghum rice magma that obtains;
(5) high-pressure homogeneous: add to the sorghum rice slurries that obtain through step (4) and to account for the water-in-oil emulsifier of sorghum rice magma weight 0.05-0.1% and mix, at pressure 20-40Mpa, temperature is homogeneous 2-3 time in the 60-80 ℃ of high pressure homogenizer;
(6) sterilization: will be in the high-temperature short-time sterilization equipment of the sorghum rice slurries behind the above-mentioned homogeneous at 120-140 ℃ high-temperature sterilization 2-3s, obtain the sorghum rice milk beverage.
3. method as claimed in claim 2 further comprises:
(1) stabilizing agent of adding sorghum rice magma weight 0.2-0.6% weight in the sorghum rice slurries before homogeneous is handled, described stabilizing agent is agar, xanthans or its mixture;
(2) add the material that is rich in lysine in the sorghum rice slurries before homogeneous is handled, the addition of this material makes the lysine content in the sorghum rice milk beverage that obtains increase 0.6-0.78% weight, described material milk or the liquid bean product that is rich in lysine;
(3) sucrose of adding sorghum rice magma weight 2-5% in the sorghum rice slurries before homogeneous is handled, the sodium chloride of 0.05-0.1% and the citric acid of 0.02-0.05%;
(4) wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021447934A CN1240321C (en) | 2002-12-16 | 2002-12-16 | Kaoliang milk beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021447934A CN1240321C (en) | 2002-12-16 | 2002-12-16 | Kaoliang milk beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN1465294A CN1465294A (en) | 2004-01-07 |
| CN1240321C true CN1240321C (en) | 2006-02-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021447934A Expired - Fee Related CN1240321C (en) | 2002-12-16 | 2002-12-16 | Kaoliang milk beverage and preparation method thereof |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380936B (en) * | 2012-05-06 | 2014-07-09 | 新疆瑞源乳业有限公司 | Preparation method for carbonated nutrition beverage |
| CN103960369A (en) * | 2013-01-27 | 2014-08-06 | 辽宁香香食品有限公司 | Black bean milk beverage and preparation method thereof |
| CN104663907A (en) * | 2014-02-24 | 2015-06-03 | 辽宁香香(集团)食品有限公司 | Preparation method of beverage taking mung beans as base material |
| CN104664524A (en) * | 2014-02-24 | 2015-06-03 | 辽宁香香(集团)食品有限公司 | Preparation method of beverage taking buckwheat as base material |
| CN106578597A (en) * | 2016-11-22 | 2017-04-26 | 淮北正兴生物饲料有限责任公司 | Chicken feed with fattening function and preparation method thereof |
| CN112971017A (en) * | 2021-04-12 | 2021-06-18 | 山东省农业科学院原子能农业应用研究所(山东省辐照中心、山东省农业科学院农产品研究所) | Preparation method of sorghum steamed bun |
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2002
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| Publication number | Publication date |
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| CN1465294A (en) | 2004-01-07 |
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