Cyperus esculentus beverage and preparation method thereof

A technology of oily bean and oily bean powder, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of complicated production process and increased cost, achieve low soaking temperature, improve product quality, and increase the unique aroma of products. Effect

Inactive Publication Date: 2013-01-30
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two kinds of beverages made of oily beans as raw materials have the common disadvantage of complex production process and contain more food additives, which increase the cost of the product

Method used

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  • Cyperus esculentus beverage and preparation method thereof
  • Cyperus esculentus beverage and preparation method thereof
  • Cyperus esculentus beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment one: the selection of Youshadou beverage formula

[0033] The invention provides an oily bean drink, the specific components of which are calculated by weight percentage, and the formula used in the drink is:

[0034] Oily soybean powder 4-6%; Monoglyceride 0.15-0.25%;

[0035] Sodium alginate 0.10-0.15%; White sugar 3%-4%;

[0036] Xanthan Gum 0.10%-0.20%; Citric Acid 0.12-0.16%;

[0037] Salt 0.05-0.07%; α-amylase 0.04-0.06%;

[0038] β-Cyclodextrin 0.15% The balance is purified water.

[0039]According to the flavor of the oily bean itself and the taste substances that determine the flavor of the beverage, on the basis of a large number of exploratory experiments, the factors that affect the flavor and taste of the oily bean beverage, such as syrup, citric acid, and salt, were screened out. This experiment adopts an orthogonal test And the method of sensory evaluation to determine the best formula, inspect the mouthfeel, color, flavor, texture, the ful...

Embodiment 2

[0049] Embodiment 2: Determination of compound stabilizer for Youshadou beverage

[0050] The sedimentation rate of the product is used as an indicator, and the beverage is observed after standing for three days at room temperature, and the centrifugal sedimentation rate is measured, and its stability, flavor, and color are comprehensively evaluated to determine the most suitable stabilizer ratio.

[0051] Centrifugal sedimentation rate of homogeneous feed liquid: a certain amount of feed liquid is centrifuged at 3000r / min for 30min, and the sedimentation amount is measured.

[0052]

[0053] Taking monoglyceride, sodium alginate, and xanthan gum as experimental factors, set 3 levels, and adopt L 9 (3 3 ) Orthogonal experiment to explore the factors affecting product stability, and use the sedimentation rate as an investigation index to evaluate the stability effect. The experimental factor levels are shown in Table 4:

[0054] Table 4 Stabilizer Orthogonal Experiment Le...

Embodiment 3

[0062] Embodiment three: the preparation of Yousha bean drink

[0063] See attached figure 1

[0064] 1. Processing of raw materials: select oily beans with full grains, dry, no damage, and no mildew, and remove impurities. Rinse with clean water, then dry, crush and sieve to obtain oily bean powder, and finally bake the oily bean powder at 120°C for 40 minutes to obtain oily bean powder with roasted aroma, which is ready for use.

[0065] 2. Beating: the above-mentioned oily bean powder with roasted aroma is mixed with water in a ratio of 1: (15-20) by weight, put into a beater for beating, then filter, and take the slurry for subsequent use.

[0066] 3. Enzymolysis: gelatinize the above slurry at 55°C for 5 minutes, and when the gelatinized slurry is heated to 60°C, add 0.04-0.06% α-amylase and keep it in a water bath at 60°C for 40 minutes; the end of enzymolysis Finally, heat at 95°C for 15 minutes to inactivate the enzyme and inactivate the amylase.

[0067] 4. Coarse...

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Abstract

The invention discloses an oily bean drink and a preparation method thereof. By using oily bean as raw material, its components are composed of oily bean powder 4-6%, monoglyceride 0.15-0.25%, sodium alginate 0.10-0.15%, white sugar 3%-4%, xanthan gum 0.10% -0.20%, citric acid 0.12-0.16%, salt 0.05-0.07%, α-amylase 0.04-0.06%, β-cyclodextrin 0.15%, and the balance is purified water. After crushing, sieving, roasting, dissolving and beating, degrading by biological enzymes, and filtering to obtain oily bean juice, the juice is used as the base material, and the turbidity can be obtained through the process of blending, homogenization, microwave sterilization and other processes to obtain uniform turbidity , sweet and sour, light yellow oily bean drink with the roasted aroma of oily beans, and containing a lot of nutrients needed by the human body. The oily bean beverage obtained by the invention increases the variety of beverages and has a wide range of application fields.

Description

field of invention [0001] The invention relates to the technical field of vegetable protein beverages, in particular, the invention relates to the technical field of Yousha bean beverage and its preparation. Background technique [0002] Cyperus esculentus, also known as Cyperus esculentus L Var. Sativus Baeck., referred to as Cyperus L., is an annual plant of Cyperaceae, also known as Cyperus esculentus, digital chestnut, and Cyperus stalk. The leaves are flat and long, about 60-100cm long and 2-4mm wide, and the roots are fibrous roots, linear. Yassa bean has the characteristics of wide adaptability, well-developed root system, strong tiller regeneration and stress resistance, drought and waterlogging resistance, fertilizer and barren resistance, easy planting and good management, low input and high output, and good prospects for comprehensive utilization. Our country is a kind of high-quality, high-yield, comprehensive utilization prospect that integrates grain, grazing ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 敬思群王耀祥
Owner XINJIANG UNIVERSITY
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