Red bean paste grain concentrated pulp and preparation method thereof

A technology for thick cereal pulp and red bean paste, applied in the field of non-alcoholic beverages, can solve the problems of losing the taste and flavor of red bean paste, poor product quality stability, reducing nutritional value, etc., and achieves strong bean paste flavor, inhibits starch retrogradation, and strong bean paste flavor. Effect

Active Publication Date: 2010-12-08
山东朝能福瑞达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) Taste problem: No matter whether the red bean beverage is made by fermentation method, enzymatic hydrolysis method or atmospheric pressure cooking and defibrination, the combination and production process of cereal products are not fully paid attention to, which eventually makes the product lose the taste and flavor of red bean paste, but only Leaving a sticky mouthfeel, the taste of the product is not good;
[0007] (2) Anti-starch retrogradation problem: the existing red bean-containing beverages are mainly divided into two types in terms of anti-starch retrogradation technology: one is to delay the appearance of starch retrogradation, and the amount of red beans used is very low, less than 4%, or more Low dosage of red beans is mixed with milk or milk powder, or red bean starch is converted by enzymatic hydrolysis, whic

Method used

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  • Red bean paste grain concentrated pulp and preparation method thereof
  • Red bean paste grain concentrated pulp and preparation method thereof
  • Red bean paste grain concentrated pulp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A non-alcoholic beverage red bean paste grain thick slurry is prepared from the following raw material components by mass percentage:

[0050] Red bean 4.7%, black bean 1.1%, dry cowpea 1.4%, white sugar 7%, non-dairy creamer 0.2%, maltodextrin 2.5%, compound stabilizer 0.25%, and the balance is reverse osmosis pure water; The components are as follows: monoglyceride 80%, xanthan gum 11%, sodium carboxymethyl cellulose 8%, sodium citrate 1%.

[0051] The preparation method is as follows:

[0052] (1) After mixing the peeled black beans with red beans, dry cowpeas and water, under the condition of a pressure of 0.1Mpa, after cooking for 30 minutes, after grinding and sieving, the grain fineness of 60 meshes is obtained. , the weight percentage of water in the cereal concentrate is 80%;

[0053] (2) After mixing white sugar, maltodextrin, non-dairy creamer and compound stabilizer, add them into water at 80°C to dissolve, and stir for 15 minutes until the mixture is unif...

Embodiment 2

[0063] Embodiment 2: The red bean paste grain thick slurry is obtained by the following raw material components by mass percentage:

[0064] Red bean 3.6%, black bean 1.8%, dry cowpea 1.0%, white granulated sugar 5%, non-dairy creamer 0.8%, maltodextrin 0.5%, compound stabilizer 0.42%, and the balance is purified water. The components of the composite stabilizer are as follows: monoglyceride 77%, xanthan gum 12%, sodium carboxymethyl cellulose 7%, and sodium citrate 4%.

[0065] The preparation method is as described in Example 1, except that:

[0066] In step (1), the pressure is 0.05Mpa, the cooking time is 40 minutes, the grain fineness of the cereal concentrate is 120 mesh, and the weight percent of water in the cereal concentrate is 60%;

[0067] In step a in step (4), the preparation solution is degassed under the condition of -55MPa, and the temperature difference before and after the degassing of the preparation solution is 6°C; in step b, the first high-pressure homo...

Embodiment 3

[0073] The non-alcoholic beverage red bean paste grain thick slurry as described in Example 1 is prepared from the following raw material components by mass percentage:

[0074] Red bean 4.8%, black bean 0.8%, dry cowpea 0.8%, white granulated sugar 7%, non-dairy creamer 0.3%, maltodextrin 1.0%, compound stabilizer 0.4%, and the balance is distilled water. The components of the composite stabilizer are as follows: monoglyceride 70%, xanthan gum 18%, sodium carboxymethyl cellulose 10%, and sodium citrate 2%.

[0075] The preparation method is as described in Example 1, except that:

[0076] In the step (1), the pressure is 0.08Mpa, the cooking time is 30 minutes, the grain fineness of the cereal concentrate is 100 mesh, and the weight percent of water in the cereal concentrate is 65%;

[0077] In step a in step (4), the preparation solution is degassed under the condition of -40MPa, and the temperature difference before and after the degassing of the preparation solution is 4°...

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Abstract

The invention relates to a red bean paste grain concentrated pulp non-alcohol drink and a preparation method thereof. The grain concentrated pulp drink is prepared from the following raw materials: red beans, black beans, dry cowpeas, white sugar, maltodextrin, non-dairy creamer, compound stabilizer and water. The preparation method of the grain concentrated pulp comprises: preparing a grain concentrate; preparing an auxiliary concentrate; blending; sterilizing; and finally, obtaining the red bean paste grain concentrated pulp non-alcohol drink which has a strong bean paste flavor, offers a full and smooth mouthfeel, contains rich dietary fibers, and has long-lasting stability.

Description

technical field [0001] The invention relates to a red bean paste cereal thick slurry and a preparation method thereof, belonging to the technical field of non-alcoholic beverages. Background technique [0002] Cereals are the main body of our traditional diet and the most reasonable source of energy for the human body. They are also an important supplier of nutrients and trace elements such as protein, dietary fiber, B vitamins and minerals, and play a pivotal role in ensuring dietary balance. The cereal-based dietary pattern can not only provide sufficient energy, but also avoid excessive intake of fat and animal-derived foods with high fat content, which is beneficial to prevent the occurrence of related chronic diseases. However, a number of data show that in recent years, the intake of animal-derived foods such as meat, eggs, and dairy in the dietary structure of Chinese residents has increased too much and too fast, while the intake of cereals has gradually declined. A...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/60A23L11/65
Inventor 赵文娟刘俊杰李学国马闯李哲
Owner 山东朝能福瑞达生物科技有限公司
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