Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage

A technology of cereal beverage and malt milk, which is applied in the direction of food science, food ingredients as clouding agent, application, etc., can solve the problems of poor understanding of quinoa, and achieve the effect of improved flavor, broad market prospect, and white color

Inactive Publication Date: 2016-06-15
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to its unique comprehensive nutritional value, the Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can meet the basic nutritional needs of the human body. At present, people do no...

Method used

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  • Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Prepare fresh quinoa sprouts: first select the quinoa, select the quinoa with plump grains, good maturity, and no mildew, soak in 1% sodium hypochlorite solution for 35 seconds for disinfection, rinse repeatedly with clean water, and then soak in pure water After 3.5 hours, the sample was drained and spread on a germination tray, placed in an incubator at 22°C to germinate, sprayed with water every 7.5 hours during the germination process to maintain humidity, and germinated continuously for 4 days to obtain fresh quinoa sprouts;

[0019] 2) Preparation of quinoa germ puree: select well-germinated fresh quinoa sprouts, remove the shell and wash them, mix fresh quinoa sprouts with purified water at a weight ratio of 1:4, refine and homogenize Finally, filter through a 100-mesh sieve to remove slag, and obtain fresh quinoa germ puree with white color and outstanding quinoa flavor. The control conditions are: pure water temperature: 85°C; high pressure homogenization pre...

Embodiment 2

[0028] 1). The preparation methods of fresh quinoa germ, quinoa germ puree and compound emulsion stabilizer are the same as in Example 1.

[0029] 2). Deployment

[0030] Based on the preparation of 1,000 kg of quinoa malt milk products: 800 kg of fresh quinoa malt puree, 60 kg of xylitol, 5.5 kg of compound emulsion stabilizer and 134.5 kg of purified water;

[0031] Accurately weigh various raw and auxiliary materials required for the formula, first dry mix xylitol and compound emulsification stabilizer, dissolve with 100 kg of pure water, then mix with quinoa germ puree, and quantify to 1000 kg with pure water; Homogenization is carried out under the conditions of pressure 25MPa and temperature 70°C; the homogenized material is the product after ultra-high temperature instantaneous sterilization (121°C, 10S), hot filling (88°C), and packaging; the protein in the product is tested Content 1.88%, total flavonoid content 21.6mg / 100mL. After the product is centrifuged at 4000...

Embodiment 3

[0033] 1). The preparation methods of fresh quinoa germ, quinoa germ puree and compound emulsion stabilizer are the same as in Example 1.

[0034] 2). Deployment

[0035] Based on the preparation of 1000 kg of quinoa malt milk products: 700 kg of fresh quinoa malt puree, 70 kg of xylitol, 5 kg of compound emulsification stabilizer and 225 kg of purified water;

[0036] Accurately weigh various raw and auxiliary materials required for the formula, first dry mix xylitol and compound emulsification stabilizer, dissolve with 100 kg of pure water, then mix with quinoa germ puree, and quantify to 1000 kg with pure water; Homogenization is carried out under the conditions of pressure 25MPa and temperature 70°C; the homogenized material is the product after ultra-high temperature instantaneous sterilization (121°C, 10S), hot filling (88°C), and packaging; the protein in the product is tested Content 1.69%, total flavonoid content 18.5mg / 100mL. After the product is centrifuged at 400...

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PUM

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Abstract

The invention provides milk and cereal beverage with quinoa malt and a method for producing the milk and cereal beverage.The milk and cereal beverage comprises, by weight, 70-80% of quinoa malt primary pulp, 6-8% of xylitol, 0.4-0.6% of compound emulsifying stabilizers and the balance purified water.The method includes germinating quinoa to obtain the fresh quinoa malt, cleaning and grinding the fresh quinoa malt to obtain thick liquid, and homogenizing and centrifugally separating the thick liquid to obtain the quinoa malt primary pulp; mixing the quinoa malt primary pulp, the xylitol, the compound emulsifying stabilizers and the purified water with one another to obtain the milk and cereal beverage by means of preparation.The milk and cereal beverage and the method have the advantages that the content of proteins in the detected milk and cereal beverage is higher than or equal to 1.5%, and the content of total flavonoid in the detected milk and cereal beverage is higher than or equal to 15 mg/100 mL; the milk and cereal beverage is white, has unique flavor, contains bioactive substances such as the total flavonoid and is free of animal proteins or cholesterol, and accordingly natural, healthcare, compound and low-sugar consumption requirements pursued by people can be completely met.

Description

technical field [0001] The invention relates to beverages, in particular to cereal beverages, in particular to a quinoa malt milk cereal beverage and a production method thereof. Background technique [0002] With the development of modern society and the continuous improvement of people's living standards, the consumption of beverages continues to increase. A cereal beverage that integrates nature, health and nutrition will be more popular with consumers. [0003] Due to its unique comprehensive nutritional value, the Food and Agriculture Organization of the United Nations believes that quinoa is the only food that can meet the basic nutritional needs of the human body. At present, people do not know much about quinoa, and the research on it mainly focuses on In the research on the nutritional components and characteristics of the seeds, the quinoa malt milk drink prepared with quinoa as the main raw material has not been reported yet. Contents of the invention [0004] ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/62A23L7/20
CPCA23L2/38A23L2/62A23V2002/00A23V2250/1844A23V2200/216A23V2250/186A23V2250/5072A23V2250/51082A23V2250/5086
Inventor 陈树俊
Owner SHANXI UNIV
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