Red bean paste grain concentrated pulp and preparation method thereof

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 concentrated red bean paste cereal and a preparation method thereof, belonging to the technical field of non-alcoholic beverages. Background technique [0002] Cereal food is the main body of our traditional diet and the most reasonable energy source for the human body. It is also an important supplier of nutrients and trace elements such as protein, dietary fiber, B vitamins and minerals, and plays a decisive role in ensuring a balanced diet. A grain-based dietary pattern can not only provide sufficient energy, but also avoid excessive intake of fat and animal-source foods with high fat content, which is conducive to the prevention of related chronic diseases. However, a number of data show that in recent years, the intake of meat, eggs, milk and other animal-source foods in the dietary structure of Chinese residents has increased too much and too fast, while the intake of cereals has gradually declined. According to the 20...

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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, which eventually makes the nutritional structure of the product unbalanced, the content of dietary fiber in grains is not high, and the meaning of thick grains is lost; Those products with a slightly higher amount of red beans are less stable. In an environment of 0-10°C, the product will gel and agglomerate within two weeks, and the quality, taste, and appearance of the product will change completely. poor quality stability

[0008] (3) The current production of red bean beverages has not formed a complete control system in terms of microbial inhibition, and completely relies on excessive sterilization intensity to kill bacteria or spores in the material, which not only destroys the taste of the product, but more importantly Sterilization destroys some vitamins and proteins in the product at the same time, reducing its nutritional value

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