Preparation method for instant powder drink powder

Abstract

The invention discloses a preparation method for instant powder drink powder. The preparation method comprises the following steps: pulverizing: pulverizing a raw material to powder with the particle diameter of 10-25 microns; adding enzyme for conditioning: adding a proper amount of enzyme into water, uniformly stirring, adding the enzyme-containing water into the pulverized powder, uniformly mixing, and leaving the mixture to stand to obtain a material; extrusion: performing extrusion on the material subjected to standing; drying and pulverizing: drying and pulverizing the material subjected to extrusion to prepare the instant powder drink powder. The extrusion and enzymolysis are combined together innovatively, and procedures of enzymolysis, enzyme inactivation and extrusion are completed in a standing and extruding machine, so that the defect of lots of water source and energy consumption in a wet method process, which is caused by the fact that enzymolysis and drying are performed sequentially is overcome; compared with other dry method processes, the dissolving ability of the product (namely the powder) is greatly improved, and the economic and social benefits are excellent.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and relates to a beverage and a processing method thereof, in particular to a preparation method of instant beverage powder and the beverage thereof. Background technique [0002] Instant beverage powder is a solid beverage product popular with consumers, such as instant coffee, soybean milk powder, malted milk, lotus root powder, etc., but for raw materials containing a large amount of starch, such as grains, potatoes, etc., the starch After processing, it becomes gelatinized starch. When beverage powder is brewed, the surface of gelatinized starch is very easy to absorb water and swell, and the viscosity rises rapidly, thereby preventing the water from diffusing to the inside and causing gelatinized starch to agglomerate. However, after the larger starch groups were dispersed, more and smaller starch groups were formed, which was still unsatisfactory in the end; or t...

AI Technical Summary

Problems solved by technology

[0003] The production technology of solid beverage has wet method and dry method at present, and wet method is that raw material is spray-dried after milling, refining, enzymatic hydrolysis, for example CN104305462A relates to a kind of method of purple sweet potato solid beverage powder, purple sweet potato beating, Beverage powder is obtained by leaching at 50°C, filtering, blending, drying, and crushing. The process disclosed in this patent is extracted at 50°C. The starch has not been gelatinized, and only pigments and some soluble sugars and proteins can be leached into the liquid. Most of the nutrients are wasted, and the drying process consumes a lot of energy

CN103932347A also discloses a production method of instant nutritional purple sweet potato beverage powder. Purple sweet potato beverage powder is obtained by cutting purple sweet potato into pieces, protecting color, beating, enzymatic hydrolysis, filtering, blending, homogenizing, and spray drying. The enzymatic hydrolysis temperature is only 40-50°C. At this time, the starch has not been gelatinized, and the added amylase and glucoamylase are difficult to act on, resulting in a waste of most nutrients. Like CN104305462A, the drying process also consumes a lot of energy

Since most of the products produced by this process are gelatinized starch and cellulose, there will be agglomeration when the product is brewed, and the brewing property is poor.

[0005] It can be seen that the wet process has better flushing property, but its equipment investment is large and energy consumption is high

Although the dry process is energy-saving, the products produced by the current process are poor in reconstitution and easy to agglomerate and precipitate