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Processing method of buckwheat drink

A processing method and technology of buckwheat, applied in food ingredients as clouding agent, food science and other directions, can solve the problems of rough taste, weak stability, easy oxidation of whole grain beverages, etc., to promote rapid dissolution, good suspension stability, The effect of maintaining suspension stability

Inactive Publication Date: 2018-10-12
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of easy oxidation, weak stability and rough taste of whole grain beverages, the invention provides a processing method of buckwheat beverages

Method used

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  • Processing method of buckwheat drink
  • Processing method of buckwheat drink
  • Processing method of buckwheat drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Raw material processing: Weigh 24.2kg of buckwheat, 5.5kg of wheat, and 1.6kg of japonica rice, pass through a 100-mesh sieve after crushing, and obtain material A;

[0022] (2) Modification and stabilization of porous grain structure: Material A is subjected to superheated steam expansion at a temperature of 167°C and a pressure of 3.1 MPa for 6 minutes, then the pressure is released to normal pressure within 0.4s, and ultrafine pulverization is carried out to obtain Cereal flour B with a particle size of less than 22 μm;

[0023] (3) Preparation of solubilizing stabilizer

[0024] a. Dissolve 4.5kg of konjac starch in 7kg of water, adjust the pH to 5.3, heat and stir until the starch is completely gelatinized, cool to 50°C, add 182ml of pullulanase with an enzyme activity of 200u / ml, and enzyme at 50°C After 28 hours of freeing the branch, after the reaction, the enzyme was eliminated and dried to obtain konjac linear dextrin C;

[0025] b. Slowly add 1.9kg of p...

Embodiment 2

[0032] (1) Raw material processing: Weigh 24.2kg of buckwheat, 5.5kg of wheat, and 1.6kg of japonica rice, pass through a 100-mesh sieve after crushing, and obtain material A;

[0033] (2) Preparation of solubilizing stabilizer

[0034] a. Dissolve 4.5kg of konjac starch in 7kg of water, adjust the pH to 5.3, heat and stir until the starch is completely gelatinized, cool to 50°C, add 182ml of pullulanase with an enzyme activity of 200u / ml, and enzyme at 50°C After 28 hours of freeing the branch, after the reaction, the enzyme was eliminated and dried to obtain konjac linear dextrin C;

[0035] b. Slowly add 1.9kg of polyethylene glycol, 1.9kg of propanol, and 1.9kg of methanol to konjac linear dextrin C, stir at 27°C for 34min, settle at 5°C for 27h, and centrifuge to obtain filter cake 1 ;

[0036] c. Add 1.5 kg of polyethylene glycol, 1.5 kg of isopropanol, and 1.5 kg of methanol to filter cake 1, stir at 30°C for 40 minutes, settle at 3°C ​​for 24 hours, and centrifuge to...

Embodiment 3

[0042] (1) Raw material processing: Weigh 24.2kg of buckwheat, 5.5kg of wheat, and 1.6kg of japonica rice, pass through a 100-mesh sieve after crushing, and obtain material A;

[0043] (2) Modification and stabilization of porous grain structure: Material A is subjected to superheated steam expansion at a temperature of 167°C and a pressure of 3.1 MPa for 6 minutes, then the pressure is released to normal pressure within 0.4s, and ultrafine pulverization is carried out to obtain Cereal flour B with a particle size of less than 22 μm;

[0044] (4) Blending and homogenizing: take grain powder B and 0.15 kg of xylitol, set the volume to 500 kg with drinking water, stir evenly, and homogenize 3 times, the homogenization temperature is 45°C, and the pressure is 26MPa;

[0045] (5) Sterilization and filling: The homogenized slurry is subjected to high-temperature instantaneous sterilization under the condition of 121°C for 10 minutes, and the aseptic filling technology is used for f...

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Abstract

The present invention provides a processing method of buckwheat drink and belongs to the field of food processing. The method comprises the following steps: the buckwheat drink is mainly prepared frombuckwheat as a raw material and by mixing other cereals; and the buckwheat drink is prepared by raw material pre-treating, cereal porous structure modifying and stabilizing, blending and homogenizing, and sterilizing and canning. The pressing method is characterized in that the cereal is used as the raw material; the raw material is subjected to superheated steam pressurized puffing combined action; an oxygen-free environment during the superheated steam treatment can fully and effectively inactivate lipase and at the same time reduce damages of easily oxidized active ingredients in the cereals; moreover, the superheated steam is also used as puffing power; a closed state of high pressure is instantaneously reduced to normal pressure; so that tissue is fully puffed; no other puffing methods of squeezing, granulating, etc. are needed; added low polymerization degree konjac linear dextrin for solubilizing and stabilizing can partially penetrate into pores of cereal powder under the action of temperature and pressure; the other part dissolves in water to be acted as a surfactant. The processing method increases the water solubility and stability of the cereals and achieves purposes of not adding thickeners and stabilizers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of buckwheat beverage. Background technique [0002] Grain is the most important source of food for the human body. Grain products provide the human body with protein, fat, and carbohydrates for survival, and are rich in various minerals, vitamins, dietary fiber and other nutrients. With the development of social economy and the improvement of people's living standards, people are more inclined to refined grains with better taste. During the grain refining process, the bran and germ with poor taste are removed, and only the starchy endosperm is retained. Although the refined grain has good sensory quality, it loses the most critical nutrients in the grain. Whole grain foods have a more complete nutritional profile than refined foods. [0003] Since whole grains contain a large amount of unsaturated fatty acids, they are easily oxidized after the grains are bro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/62A23L7/165
CPCA23L2/38A23L2/62A23L7/165A23V2002/00A23V2200/216
Inventor 罗舜菁刘成梅寇梦茹陈军钟业俊吴建永胡秀婷
Owner NANCHANG UNIV
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