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Cereal beverage and preparation method thereof

A preparation process, a technology of grain beverages, applied in the field of food and beverage processing, can solve the problems of not belonging to pure natural grain beverages, application value discounts, etc.

Inactive Publication Date: 2013-01-02
王京杭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there is "a kind of mung bean malt beverage and its production method (authorized announcement number CN101518349B)" which adopts malt hydrolysis method, its raw material composition includes compound emulsifier (including chemical synthesis), which does not belong to pure natural grain beverage and has great application value discount

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] sweet corn juice

[0033] Preparation of corn extract: Take 100kg (quick-frozen) fresh sweet corn kernels, mix with 400kg of purified water, add 0.1kg of edible citric acid, homogenate, heat to 95°C under stirring and keep for 0.5 hours, then cool to about 55°C, adjust pH5 .0-5.8, add 10kg of raw malt powder, stir and hydrolyze at 55°C for 2 hours, press filter (and or centrifuge) to get the clear liquid, which is corn extract, with a soluble solid content of about 2.6% (Brix).

[0034] Preparation of beverage: Take 100 parts (mass) of corn extract, add 0.05 parts of stevioside, stir to dissolve, add water to adjust to the desired concentration, heat to 95°C for 15 minutes, cool to room temperature, and centrifuge at high speed to obtain the supernatant, and then carry out Instant ultra-high temperature sterilization (UHT, 138°C×5-15 seconds) and aseptic filling, 350ml / bottle. After passing the inspection, it is a finished product. This is a low-sugar beverage, if add...

Embodiment 2

[0042] Pea Yellow Juice

[0043]Preparation of extract: Take 200kg of peeled pea flour (100 mesh) and 130kg of glutinous rice flour (100 mesh), mix with 2000kg of purified water, add 1.3kg of edible citric acid, stir and heat to 95°C for 0.5 hours, then cool to about 50 ℃, adjust the pH to 4.5-5.5, add 33kg of raw malt powder, stir and hydrolyze for 2 hours at 50 ℃, press filter (and or centrifuge) to get the clear liquid, which is the pea yellow extract, orange yellow, with a soluble solid content of about 11.4% ( Brix).

[0044] Blending beverage: Take 100 parts (mass) of pea yellow extract, add 5 parts of white sugar, stir to dissolve, add water to adjust to the desired concentration, stir and heat to 95°C for 0.5 hours, cool to room temperature, and centrifuge at high speed to obtain a clear liquid, then Carry out instantaneous ultra-high temperature sterilization (UHT, 138 ℃ × 5-15 seconds) and aseptic filling, 250ml / bottle (box). After passing the inspection, it is a f...

Embodiment 3

[0052] Banana Sticky Rice Juice

[0053] Preparation of banana glutinous rice extract: take 200kg of banana meat (ripe and edible), mix it with 400kg of purified water, add 200g of edible citric acid, stir and heat to 95°C for 15 minutes to deactivate the enzyme, then add 400kg of water to cool, homogenate, and replenish water 1200kg, add 200kg glutinous rice flour (100 mesh), stir and heat to 95°C for 15 minutes to gelatinize, cool down to about 50°C, adjust pH to 4.5-5.8, add 27kg raw malt powder, stir and hydrolyze for 2 hours at 50°C, press filter (and or centrifugation) to get the supernatant, which is banana glutinous rice extract, with a soluble solid content of about 9.7% (Brix).

[0054] Preparation of beverage: Take 100 parts (mass) of banana glutinous rice extract, add 5 parts of white sugar, stir to dissolve, add water to adjust to the desired concentration, heat to 95°C for 0.5 hours, cool to room temperature, and centrifuge at high speed to obtain a clear liquid,...

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PUM

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Abstract

The invention discloses a cereal beverage and a preparation method thereof. The cereal beverage is prepared from the following raw materials in percentage by weight: 1-25% of cereal, 0.02-25% of malt and the balance of other ingredients (including water). The preparation method of the cereal beverage comprises the following steps: adding water into cereal raw materials, homogenizing and gelatinizing; regulating the temperature of the mixture to 20-80 DEG C, adding malt into the mixture to stir to hydrolyze for at least 10 minutes, the extract liquid is obtained after solid-liquid separation and is mixed with other ingredients to mix the beverage, and supernatant liquid or homogenous liquid is extracted to be filled and sterilized.

Description

technical field [0001] The invention relates to the field of food and beverage processing, in particular to a beverage with grains as the main raw material and its preparation process and application. Background technique [0002] The broad concept of grains usually refers to food crops, or "whole grains", which are the traditional staple food materials of Chinese and even Asians, mainly including cereals, beans and potatoes, among which cereals include rice, wheat, barley, corn, Millet, black rice, buckwheat, oats, barley, sorghum, etc.; beans include soybeans, broad beans, peas, mung beans, red beans, etc.; potatoes include sweet potatoes, potatoes, etc. Different varieties of grains have different nutritional values. The form of cereal food is usually solid or semi-solid, and there are few liquid beverage products, all of which have "nutrition or hunger" as their main function. [0003] The so-called grain beverage refers to a beverage made from grains as the main raw m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/02A23L1/10A23C11/10A23L7/10A23L33/00
Inventor 王京杭王亚南王婧昕
Owner 王京杭
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