Production method of original flavored fresh and tender wheat drink

A production method and wheat technology, applied in food ingredients, acid-containing food ingredients, food science, etc., can solve the problems of less wheat processing and development, single product, etc., to facilitate the absorption and utilization of human body, improve the yield of drinks, and preserve health care Efficacy and effect of effective active ingredients

Inactive Publication Date: 2016-09-07
ANHUI TIANQI FLOUR TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, wheat is mostly planted and processed into flour after it matures. The product is rela

Method used

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Examples

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Embodiment Construction

[0017] Below in conjunction with specific embodiment, further illustrate the present invention. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0018] At the end of the wheat filling period, the wheat is harvested, and when harvesting, only the ears of wheat are harvested;

[0019] After the wheat ears are harvested, mix the quicklime and water evenly at a rate of 0.22g of quicklime per liter of water as a rinsing solution, put the harvested ears into the rinsing solution and rinse them twice, then put them into clean water and rinse them repeatedly for 2 times. The second time, take it out, and dry the surface moisture of the ears of wheat;

[0020] The dried ears of wheat are put into a refiner for grinding, and the grinding fineness is 0.024mm to obtain the ear of wheat slurry;

[0021] Add alginic acid, nicotinic acid, cellulase, hemicellulase, and protease t...

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Abstract

The present invention relates to a functional drink and particularly relates to a production method of an original flavored fresh and tender wheat drink. In the end of the wheat pustulation period, wheatears are harvested, after the wheatears are harvested, quicklime and water are mixed evenly as rinse water, the harvested wheatears are put into the rinse water to be rinsed repeatedly, the rinsed wheatears are taken out, the taken out wheatears are dried, the dried wheatears are put into a grinder to conduct grinding to obtain wheatear slurry, alginic acid, nicotinic acid, cellulase, hemicellulase and protease are added into the wheatear slurry to conduct enzyme digestion, the enzyme digested wheatear slurry is subjected to ultraviolet radiation at a power of 50-55 watts and a wavelength of 254-257 nm and then the ultraviolet radiated materials are subjected to ultraviolet radiation at a power of 50-55 watts and a wavelength of 310-315 nm, and the ultraviolet radiated wheatear slurry is filtered to remove residues to obtain the fresh and tender wheat drink.

Description

technical field [0001] The invention relates to a functional drink, in particular to a method for making an original fresh and tender wheat drink. Background technique [0002] Wheat is the general name of wheat plants. It is a gramineous plant widely planted all over the world. It is one of the earliest cultivated crops in the world. The caryopsis of wheat is one of the staple foods of human beings. After being ground into flour, it can be used to make bread, Steamed buns, biscuits, noodles and other foods can be fermented into beer, alcohol, vodka, or biomass fuel. Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, and niacin , vitamin A and vitamin C, etc. [0003] At present, wheat is mostly planted and processed into flour after it matures. The product is relatively simple, and there are relatively few developments for the processing of wheat before milk ripening. Contents of the invention [0004] In order to improve the diversifi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L5/20A23L5/30
CPCA23L2/38A23L2/84A23V2002/00A23V2250/02A23V2250/7046
Inventor 陈燃
Owner ANHUI TIANQI FLOUR TECH CO LTD
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