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Nutrient-enriched and stabilized red bean drink

A stable and nutrient-rich technology, applied in the field of food processing, can solve the problems of poor stability and easy oxidation of whole grain beverages, and achieve the effect of increasing water solubility and stability

Inactive Publication Date: 2018-10-16
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of easy oxidation and low stability of whole grain drinks, the present invention provides a nutrient-rich and stable red bean drink

Method used

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  • Nutrient-enriched and stabilized red bean drink
  • Nutrient-enriched and stabilized red bean drink
  • Nutrient-enriched and stabilized red bean drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Raw material processing: Weigh 13kg of red beans, 2.5kg of millet, and 2kg of wheat, pass through an 80-mesh sieve after crushing, add 0.09kg of edible sodium bicarbonate, 5.0kg of water, and 0.5kg of 8°P beer, mix well, and place at 30°C Carry out the sealing treatment for 2.2 hours under the same conditions to obtain material A;

[0017] (2) Superheated steam pressurized puffing: Material A is subjected to superheated steam puffing at a temperature of 200°C and a pressure of 2.5 MPa for 3.9 minutes, then the pressure is released to normal pressure within 0.6s, and ultrafine pulverization is performed to obtain a particle size smaller than 30 μm cereal flour B;

[0018] (3) Preparation of dextrin: 2.5kg of konjac starch was dissolved in 4kg of water, the pH was adjusted to 5.5, heated and stirred until the starch was completely gelatinized, cooled to 55°C, and 125ml of pullulanase with an enzyme activity of 355u / ml was added. Enzymatic hydrolysis and debranching a...

Embodiment 2

[0023] (1) Raw material processing: Weigh 13 kg of red beans, 2.5 kg of millet, and 2 kg of wheat, and pass through an 80-mesh sieve after crushing to obtain material A;

[0024] (2) Superheated steam pressurized puffing: Material A is subjected to superheated steam puffing at a temperature of 200°C and a pressure of 2.5 MPa for 3.9 minutes, then the pressure is released to normal pressure within 0.6s, and ultrafine pulverization is performed to obtain a particle size smaller than 30 μm cereal flour B;

[0025] (3) Preparation of dextrin: 2.5kg of konjac starch was dissolved in 4kg of water, the pH was adjusted to 5.5, heated and stirred until the starch was completely gelatinized, cooled to 55°C, and 125ml of pullulanase with an enzyme activity of 355u / ml was added. Enzymatic hydrolysis and debranching at 56°C for 23 hours, after the reaction was completed, the enzyme was inactivated and dried to obtain konjac linear dextrin C;

[0026] (4) Dextrin classification: Slowly add...

Embodiment 3

[0030] (1) Raw material processing: Weigh 13kg of red beans, 2.5kg of millet, and 2kg of wheat, pass through an 80-mesh sieve after crushing, add 0.09kg of edible sodium bicarbonate, 5.0kg of water, and 0.5kg of 8°P beer, mix well, and place at 30°C Carry out the sealing treatment for 2.2 hours under the same conditions to obtain material A;

[0031] (2) Superheated steam pressurized puffing: Material A is subjected to superheated steam puffing at a temperature of 200°C and a pressure of 2.5 MPa for 3.9 minutes, then the pressure is released to normal pressure within 0.6s, and ultrafine pulverization is performed to obtain a particle size smaller than 30 μm cereal flour B;

[0032] (3) Homogenization: Add 280kg of drinking water to the grain flour B, stir evenly, and perform 3 times of homogenization, the homogenization temperature is 55°C, and the pressure is 26MPa;

[0033] (4) Sterilization and filling: The homogenized slurry is subjected to high-temperature instantaneous ...

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Abstract

The present invention provides nutrient-enriched and stabilized red bean drink and belongs to the field of food processing. The nutrient-enriched and stabilized red bean drink is prepared by the following steps: raw material processing, superheated steam pressurized puffing, dextrin preparing and classifying, homogenizing, sterilizing and filling. The nutrient-enriched and stabilized red bean drink is characterized in that grains are used as raw materials; the grains are subjected to combined action of sodium bicarbonate, beer and heated steam pressurized puffing; release of CO2 in the process, rapid water evaporation and volatilization of alcohol in the beer are used to achieve the purpose of the complete puffing, so that the grains have a loose porous structure, and are increased in surface tensions and solubility; besides, during the puffing, contained lipase in the grains is sufficiently and effectively inactivated; and shelf life is prolonged; besides, low-polymerization konjac linear dextrin is added; and the low-polymerization konjac linear dextrin can partially penetrate into pores of grain flour under actions of temperatures and pressures, and the other part of the low-polymerization konjac linear dextrin dissolves in water to act as a surfactant to increase the water solubility and stability of the grains and to achieve purposes of not adding thickeners and stabilizers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a nutritious and stable red bean drink. 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. Since whole grains contain a large amount of unsaturated fatty acids, they are easily oxidized after the grains are broken, which a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L7/161A23L29/30A23L2/52A23L11/60
CPCA23L2/38A23L2/52A23L7/161A23L29/35A23V2002/00A23V2250/5114A23V2300/26
Inventor 钟业俊
Owner NANCHANG UNIV
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