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Graded dextrin cross-linking stabilized black rice drink

A technology of black rice and dextrin, which is 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: 2018-10-19
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 beverages, the invention provides a black rice beverage with graded dextrin cross-linking stability

Method used

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  • Graded dextrin cross-linking stabilized black rice drink
  • Graded dextrin cross-linking stabilized black rice drink
  • Graded dextrin cross-linking stabilized black rice drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) raw material processing: take by weighing 13kg of black rice, 2.5kg of glutinous rice, 2kg of black soybean, cross 80 mesh sieves after pulverizing, add edible sodium bicarbonate 0.14kg, water 4.5kg and 8 ° of P beer 1.5kg, mix evenly, in 30 Under the condition of ℃, carry out sealing treatment for 2 hours to obtain material A;

[0017] (2) Superheated steam pressurized puffing: Material A is subjected to superheated steam puffing at a temperature of 195°C and a pressure of 2.3 MPa for 3.5 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, and the pH was adjusted to be 5.4, heated and stirred until the starch was completely gelatinized, cooled to 55°C, and 125ml of pullulanase with an enzyme activity of 255u / ml was added. Enzymatic hydrolysis and debranchi...

Embodiment 2

[0023] (1) Raw material processing: take 13kg of black rice, 2.5kg of glutinous rice, and 2kg of black beans, 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 195°C and a pressure of 2.3 MPa for 3.5 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, and the pH was adjusted to be 5.4, heated and stirred until the starch was completely gelatinized, cooled to 55°C, and 125ml of pullulanase with an enzyme activity of 255u / ml was added. Enzymatic hydrolysis and debranching at 55°C for 24 hours, after the reaction was completed, the enzyme was inactivated and dried to obtain konjac linear dextrin C;

[0026] (4) Dextrin classifi...

Embodiment 3

[0030] (1) raw material processing: take by weighing 13kg of black rice, 2.5kg of glutinous rice, 2kg of black soybean, cross 80 mesh sieves after pulverizing, add edible sodium bicarbonate 0.14kg, water 4.5kg and 8 ° of P beer 1.5kg, mix evenly, in 30 Under the condition of ℃, carry out sealing treatment for 2 hours to obtain material A;

[0031] (2) Superheated steam pressurized puffing: Material A is subjected to superheated steam puffing at a temperature of 195°C and a pressure of 2.3 MPa for 3.5 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 258kg 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 22MPa;

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

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Abstract

The invention provides a graded dextrin cross-linking stabilized black rice drink and belongs to the field of food processing. A method comprises steps of raw material treatment, over-hot vapor pressurizing and puffing, dextrin preparation and grading, homogenization, sterilization and filling. The graded dextrin cross-linking stabilized black rice drink has the characteristics that cereals are adopted as raw materials and are treated with combined actions of sodium bicarbonate, beer and hot vapor pressurizing puffing, by virtue of release of CO2, rapid evaporation of moisture and volatilization functions of alcohol in the beer in the process, a complete puffing purpose can be achieved, the cereals are of loosened porous structures, the surface tension can be enhanced, and the solubility can be increased; in addition, lipase in the cereals can be effectively passivated while puffing, so that the preservation life can be prolonged; due to adoption of low polymerization degree konjak straight-chain dextrin, a part of the dextrin can permeate into pore cavities of cereal powder under the action of temperatures and pressure, the other part of the dextrin is dissolved into water, then afunction of a surfactant can be achieved, the water solubility and the stability of the cereals can be improved, and the purposes that neither a thickening agent nor a stabilizer is used is achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a graded dextrin cross-linked stable black rice 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. Since whole grains contain a large amount of unsaturated fatty acids, they are easily oxidized after the grains a...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/40A23L2/46A23C11/10
CPCA23L2/38A23L2/40A23L2/46
Inventor 钟业俊
Owner NANCHANG UNIV
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