Coix seed essence beverage quality stabilizing and control method and coix seed essence beverage

Abstract

The invention discloses a coix seed essence beverage quality stabilizing and control method and a coix seed essence beverage. The method comprises the steps: co-using an enzyme method and natural products, and firstly preparing a composite stabilizer, wherein a composite stabilizer formula comprises 5% of white granulated sugar, 0.05% of food grade sodium polyacrylate, 0.2% of molecular distilled monoglyceride, 0.07% of xanthan gum, 0.05% of Arabia gum, and 0.04% of sodium tripolyphosphate; adding 75-85 DEG C pure water to the total mass of 100%, stirring and emulsifying for 10 min, and adding the obtained solution to a coix seed slurry to prepare a coix seed essence beverage; and then adding glucose oxidase, vitamin C and rosemary to the coix seed essence beverage, to increase the antioxidant effect. With adoption of the enzyme method and natural product combined technology, the coix seed essence beverage is prepared, the functional components and the flavor nutrition stability in a conventional coix seed essence beverage are effectively improved, and the shelf life of the coix seed essence beverage is prolonged; and compared with commonly used chemical antioxidants, the coix seed essence beverage is natural, safe and reliable.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a method for stabilizing the quality of a barley dew drink and the barley dew drink. Background technique [0002] Barley dew drink is a health-care functional drink made from barley, which is rich in unsaturated fatty acids such as oleic acid and linoleic acid. The unsaturated fatty acids contained in barley are of great value in the medical field to inhibit the growth of cancer cells. And because it is rich in unsaturated fatty acids, it is prone to automatic oxidation and rancidity during the storage shelf life of the product, resulting in nutritional loss, bitter odor and toxic aldehydes and ketones. At present, the control of the quality and stability of fat-containing foods mainly relies on the addition of chemical antioxidants, which has certain safety hazards. However, there are few research reports on the rancidity and taste of barley liquid food a...

AI Technical Summary

Problems solved by technology

[0002] Barley dew drink is a health-care functional drink made from barley, which is rich in unsaturated fatty acids such as oleic acid and linoleic acid. The unsaturated fatty acids contained in barley are of great value in the medical field to inhibit the growth of cancer cells. And because it is rich in unsaturated fatty acids, it is prone to automatic oxidation and rancidity during the storage shelf life of the product, resulting in loss of nutrition, bitter odor and safety hazards of toxic aldehydes and ketones

At present, the control of the quality and stability of fat-containing foods mainly relies on the addition of chemical antioxidants, which has certain safety hazards, but there are few research reports on the rancidity, deterioration and taste of barley liquid food and the control technology