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Grain clear beverage and production method thereof

A technology for grains and beverages, applied in the field of food processing, can solve the problems of strong sourness, insufficient dissolution of flavor substances, and inconvenient drinking.

Inactive Publication Date: 2013-02-20
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the fermentation or germination conditions are not properly controlled, the sour taste will be too strong, and the raw materials will be directly fried, and the flavor substances will not be fully dissolved, which will affect the quality of the product. It is necessary to further improve its quality and process.
At the same time, this product is a solid beverage, which needs to be soaked in boiling water when drinking, which is not convenient enough for drinking

Method used

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  • Grain clear beverage and production method thereof
  • Grain clear beverage and production method thereof
  • Grain clear beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0148] Step 1: Get 100 kilograms of rice (commercially available indica rice) after cleaning up and pulverize, cross 10 mesh sieves, obtain 80 kilograms of powder,

[0149] spare;

[0150] Step 2: Add 80 kg of water to the above powder, soak at 30°C for 60 minutes to fully swell the material, and drain the water.

[0151] Step 3: steam the material obtained in step 2 for 60 minutes at 80° C. to fully ripen the starch inside the rice.

[0152] Step 4: Roast the above-mentioned steamed materials. First, bake them at a high temperature of 150°C for 9 minutes until the raw materials are puffed and crispy, and then bake them at a low temperature of 60°C for 20 minutes until they are golden yellow and have a burnt grain smell.

[0153] Step 5: Weighing 3 kg of green tea leaves, 3 kg of licorice, 2 kg of lotus seed core, and 0.02 kg of coptis, roasting at 100° C. for 25 minutes to obtain auxiliary materials.

[0154] Step 6: Mix the roasted raw materials and auxiliary materials, ad...

Embodiment 2

[0162] Step 1: Take 100 kilograms of rice (commercially available indica rice) after cleaning up and pulverize, pass through a 10-mesh sieve to obtain 80 kilograms of powder, and set aside;

[0163] Step 2: Add 80 kg of water to the above powder, soak at 30°C for 60 minutes to fully swell the material, and drain the water.

[0164] Step 3: steam the material obtained in step 2 for 60 minutes at 80° C. to fully ripen the starch inside the rice.

[0165] Step 4: Roast the above-mentioned steamed materials. First, bake them at a high temperature of 150°C for 9 minutes until the raw materials are puffed and crispy, and then bake them at a low temperature of 60°C for 20 minutes until they are golden yellow and have a burnt grain smell.

[0166] Step 5: Weighing 3 kg of black tea leaves, 3 kg of licorice, 2 kg of lotus seed core, and 0.02 kg of coptis, roasting at 100° C. for 25 minutes to obtain auxiliary materials.

[0167] Step 6: Mix the roasted raw materials and auxiliary mate...

Embodiment 3

[0172] Embodiment 3: steaming effect example

[0173] Follow the steps of Example 1. The grain of this embodiment is broken rice. Pass through a 30-mesh sieve after crushing. This embodiment only tested and compared the effects of steaming temperature and time on the content of reducing sugars and free amino acids in the product. See the effect of the invention figure 1 shown. Depend on figure 1 It can be seen that increasing the steaming temperature can increase the reducing sugar content, and steaming the soaked broken rice at a temperature of 100-120°C for 40-60min is beneficial to the precipitation of free amino acids.

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Abstract

The invention belongs to the field of foodstuff processing technology, and specifically relates to the field of a grain highly processed product and a production method thereof, and particularly relates to a clear beverage produced by the grains and a method for producing the product. The raw materials of the grain clear beverage comprises the grains, auxiliary materials, condiments and water, wherein the grains are selected from rice, broken rice, buckwheat, millet, corn or barley and a combination of the above materials, and the grains are smashed into materials with the particle size of 0.1-3 mm; the auxiliary materials are green tea leaves or red tea leaves, licorice, plumula nelumbinis and coptidis rhizome; and the condiments are honey, salt, powdered pepper, malic acid and coffee essence. The production method comprises the steps of infiltrating the grains with water, draining the water, steaming the grains, baking the obtained grains and the auxiliary materials respectively, mixing the baked grains and the baked auxiliary materials; lixiviating the mixture to obtain a filtrate, adding the condiments and water to the filtrate to obtain the clear beverage product. The product has classical grain fragrance, and has balanced flavor and soft mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a grain deep-processing product and method, in particular to a grain clear beverage and a production method thereof. Background technique [0002] Grain is an important food raw material in our country. In addition to being a staple food, it can also be processed into various types of food. Food made from roasted and processed grains has the functions of invigorating the spleen and removing dampness, appetizing and improving intelligence, calming the heart and activating blood circulation, nourishing the heart and calming the nerves. [0003] The applicant retrieved such as publication number is CN101258943A (corn beverage) and publication number is CN101258944A (a kind of corn beverage preparation method) Chinese invention patent application disclosure specification is to be the method for producing beverage with corn as main raw material, and the method is t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/30
Inventor 赵思明熊善柏王玉芳李莎莎刘友明刘茹
Owner HUAZHONG AGRI UNIV
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