Black rice solid beverage and preparation method thereof

A technology of solid beverage and black rice, which is applied in the direction of food ingredients containing natural extracts, food ingredients as odor improvers, and the function of food ingredients, etc., can solve the problem of lack of black rice composite solid beverages, etc., and achieve the effect of rich nutritional value

Active Publication Date: 2016-08-31
康仁生物科技(青岛)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But, although multiple types of solid beverages have occurred on the market, there is still a lack of black rice composite solid beverages with eyesight and eye protection effects.

Method used

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  • Black rice solid beverage and preparation method thereof
  • Black rice solid beverage and preparation method thereof
  • Black rice solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Effects of different inlet air temperatures on water content and powder extraction rate of black rice composite solid beverages.

[0049] Set the inlet air temperature at 160, 170, 180, 190, 200, 210, and 220 ℃ respectively for spray drying, and determine the optimum inlet air temperature with the water content and powder yield as indicators.

[0050] Effects of different air flow on powder extraction rate and water content of black rice composite solid beverage

[0051] Set the air flow rate as 200, 300, 400, 500, 600, 700, 800L / h respectively, carry out spray drying under the condition of inlet air temperature of 200 ℃, and determine the best air according to the water content and powder extraction rate. flow.

[0052] In the present invention, the mentioned powder yield is all calculated by the following formula:

[0053] Powder extraction rate (%) = [mass of black rice composite solid beverage after spray drying / (addition amount of xanthan gum, sucrose, maltodextr...

Embodiment 2

[0058] Effects of Xanthan Gum Addition on Properties, Powder Extraction and Solubility of Black Rice Composite Solid Beverage

[0059] Add xanthan gum to the black rice compound liquid beverage at 0%, 0.01%, 0.02%, 0.03%, and 0.04% respectively. The fixed amount of sucrose is 4%, maltodextrin is 15%, and CMC is 0.1%. , and then spray-drying, and the powder extraction rate and solubility of the product are combined to determine a better addition amount of xanthan gum.

[0060] figure 1 is a schematic diagram of the effect of different xanthan gum additions on the powder extraction rate and solubility of black rice composite solid beverages. figure 1 It can be seen that with the continuous increase of the addition amount of xanthan gum, its powder extraction rate also gradually decreases, the powder extraction rate of the black rice composite solid beverage remains at 24%-25%, and the change is not obvious, and the dissolution time is also not obvious. . When the addition amo...

Embodiment 3

[0062] Effects of sucrose addition on the rate and solubility of black rice composite solid beverage powder

[0063] The sucrose was added to the black rice composite liquid beverage according to 0%, 2%, 4%, 6%, 8% of the black rice composite liquid beverage, and the addition amount of fixed xanthan gum was 0.02%, and maltodextrin was 15%, CMC is 0.1% after preparation, then heat sterilization, spray drying, comprehensive product powder rate and solubility to determine a better amount of sucrose added.

[0064] figure 2 It is a schematic diagram of the influence of different sucrose addition amounts on the powder extraction rate and solubility of solid beverages. Depend on figure 2 It can be seen that with the increase of the amount of sucrose added, the powder yield showed a gentle downward trend, and the dissolution time gradually decreased. When the amount of sucrose added reaches 4%-6%, due to caramelization, the phenomenon of sticking to the wall is more serious, and...

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Abstract

The invention discloses a black rice solid beverage and a preparation method thereof. The black rice solid beverage with the advantages of fast dissolving, palatable sour-sweet taste, and unique delicate fragrance of chrysanthemum, black rice and cassia seeds is prepared from an anthocyanin concentrate liquid, Matricaria recutita extract liquid and a cassia seed and Stevia rebaudiana mixed liquid through adding maltodextrin, sucrose, xanthan gum and CMC auxiliary materials to improve the flavor of the above product by using a spray drying technology. The black rice composite solid beverage has abundant nutrition values, is rich in eyesight-improving and vision-protecting functional components, and is an ideal health drink. The black rice composite solid beverage is fine powder, has good dissolving ability, does not cause solid impurities or a pasty state after being dissolved, and is convenient and fast to drink.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a black rice composite solid beverage and a preparation method thereof. Background technique [0002] A large number of studies at home and abroad have shown that cereal beverages are recognized as a healthy beverage in the world, and have gradually become the focus of many researches. Black rice has good advantages in terms of color, aroma and taste, and is rich in nutrients. It is a kind of rice that can be used for both medicine and food. Its health care and medicinal value have been recorded as early as in the "Compendium of Materia Medica", eating black rice can not only strengthen the spleen and warm the liver, but also nourish the yin and kidney, improve eyesight and blood circulation. In recent years, due to the advancement of modern food processing technology, black beverages came into being. Black rice is very rich in nutrients. What is even more gratifying is that it h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L33/00
CPCA23L2/39A23L2/52A23V2002/00A23V2200/15A23V2200/30A23V2250/21A23V2250/5114A23V2250/628A23V2250/5086A23V2250/51082A23V2300/10
Inventor 张英慧甄俊杰董华强黄剑波
Owner 康仁生物科技(青岛)有限公司
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