Preparation method of chia seed beverage

The technology of chia sage and chia tail is applied in the field of chia seed beverage preparation, which can solve the problem of high cost and achieve the effects of stabilizing blood sugar, slowing absorption and controlling food intake.

Inactive Publication Date: 2016-05-11
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hydrolyzed or partially hydrolyzed whey proteins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] Use sterilized and inactivated clean chia seeds to pre-soak in water (the mass ratio of seeds to water is 1:9, the temperature is about 6 degrees) for 24 hours, until the chia seeds that absorb water A gelatinous coating is formed on the outer side; then the chia seeds that have formed the gelatinous coating are added to the apple juice containing sucrose and fructose to obtain a chia seed drink.

Example Embodiment

[0016] Example 2

[0017] Use sterilized and clean chia seeds to pre-soak in water (the mass ratio of seeds to water is 1:30, and the temperature is about 25 degrees) for 8 hours, until the outside of the water-absorbing chia seeds A gelatinous coating is formed; then the gelatinous coated chia seeds are added to a cola containing corn syrup to obtain a chia seed drink.

Example Embodiment

[0018] Example 3

[0019] Use sterilized clean inactivated chia seeds to pre-soak in water (the mass ratio of seeds to water is 1:20, the temperature is about 15 degrees) for 3 hours, until the outside of the water-absorbing chia seeds A gel coat is formed; the gel coat-forming chia seeds are then added to coffee containing corn syrup, artificial sweetener, preservative (sodium benzoate) to obtain chia Seed drink.

[0020] The above embodiment is only a simple example of the present invention, but the present invention is not limited thereto. For example, the natural or artificial flavored water mentioned in the present invention also includes various fruit juices, cola, coffee, tea and so on. The naturally or artificially flavored water referred to in the present invention may contain sweeteners such as sucrose, fructose, corn syrup or artificial sweeteners. The natural or artificial flavored water mentioned in the present invention also contains preservatives such as sodiu...

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PUM

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Abstract

The invention discloses a preparation method of a chia seed beverage. The preparation method includes the steps that firstly, clean chia seeds are sterilized and inactivated; then the chia seeds are pre-soaked in water, the mass ratio of the chia seeds to water is 1:9 to 1:30, water temperature is 5-25 DEG C, and soaking is performed for 3-24 hours till gel-like covers are formed on the outer sides of the chia seeds adsorbing water; finally, the chia seeds where the gel-like covers are formed are added into natural or artificial seasoning water containing one or more sweetening agents or preservatives; sterilization is performed, and the chia seed beverage is formed. The beverage prepared through the method can effectively enhance peristalsis of a gastrointestinal tract, promote cardiovascular health and meanwhile have the effect of stabilizing blood glucose.

Description

technical field [0001] The invention relates to a preparation method of chia seed drink. Background technique [0002] Soybean is a well known staple food and its seeds are further processed and refined into soy oil and soy flour through well known processes. However, soybean seeds contain only very low levels of polyunsaturated fatty acid esters (PUFA's). Soy flour or oil produced by partial defatting is suitable for cooking fried foods because the resulting oil lacks heat-stable polyunsaturated fatty acids. [0003] For hundreds of years, flax, linseed, etc. are rich in α-linolenic acid and linoleic acid, and fatty acid oils derived from plant sources have been cultivated and widely used. However, flax and flaxseed contain a large amount of toxic cyanogenic glycosides, vitamin B antagonists and phytoestrogens—lignans, which make flax and flaxseed unsuitable for direct human consumption. Linseed oil produced from typical linseeds is used to prepare oils that are easily p...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/00A23L2/02A23F5/00
CPCA23F5/00A23L2/02A23L2/38A23L2/52A23V2002/00A23V2200/32A23V2200/326A23V2200/328
Inventor 胡忠红陈智勇胡依宁
Owner HUNAN AGRICULTURAL UNIV
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