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Tartary buckwheat clarified beverage and preparation method thereof

A technology for clarifying beverages and tartary buckwheat, which is applied in the field of food processing, can solve problems such as lack of tartary buckwheat, achieve the effects of promoting reproduction, inhibiting the rise of blood sugar, and improving intestinal flora

Inactive Publication Date: 2018-11-30
金果园老农(北京)食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are currently no beverages formulated with tartary buckwheat, isomaltulose and resistant dextrin extracts

Method used

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  • Tartary buckwheat clarified beverage and preparation method thereof
  • Tartary buckwheat clarified beverage and preparation method thereof
  • Tartary buckwheat clarified beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A tartary buckwheat clarified beverage comprises raw materials in mass percent: tartary buckwheat kernel 10% isomaltulose 7%; resistant dextrin 2%; sour agent 0.3%; the balance of water.

[0046]The preparation method is as follows: Step 1: select the dried tartary buckwheat kernels, then place them in a rotary oven at 140°C and heat them for 25-40 minutes, until the tartary buckwheat kernels are roasted to produce aroma and brownish-yellow in color; The moisture content of tartary buckwheat kernels after roasting is 3%;

[0047] Step 2: extract the roasted tartary buckwheat kernels in water at 90°C for 1-2 hours, so that the flavonoids, starch and protein in the tartary buckwheat kernels are all precipitated, extract the extract, and extract the extract The liquid is coarsely filtered to 200 mesh, and then cooled to 55°C;

[0048] Step 3: Add amylase to the cooled extract solution, and enzymolysis reaction occurs at 50-58°C for 5-6 hours, so that a part of the starch ...

Embodiment 2

[0055] A tartary buckwheat clarified beverage, comprising such raw materials as mass percentage: tartary buckwheat kernel 10% isomaltulose 7%; resistant dextrin 2%; sour agent 0.3%; probiotic 1%; Bacteria is a mixture of Bifidobacterium, coated Bifidobacterium and Bacillus coagulans in a ratio of 2:3:1.

[0056] The coated bifidobacterium is prepared by the following method:

[0057] 1) dissolving the polyacrylic acid resin with ethanol solution, and obtaining the outer wall material solution after sterilization;

[0058] 2) Prepare a bifidobacterium liquid with sterile water, add the diluted bacterial suspension into milk, stir evenly, then drop the mixed liquid into the acid solution with pH=4 with a small syringe, let it stand for 10 minutes, and collect For small particles, wash several times with sterile water with pH=4;

[0059] 3) Put the washed small particles into the mixed solution of the outer wall material, stir evenly, drop them into cold water at 10°C with a la...

Embodiment 3

[0069] A tartary buckwheat clarified beverage comprises raw materials in mass percent: tartary buckwheat kernel 11%, isomaltulose 4%, resistant dextrin 5%, sour agent 0.3% and water balance.

[0070] The preparation method is as follows: Step 1: select the dried tartary buckwheat kernels, then place them in a rotary oven at 140°C and heat them for 25-40 minutes, until the tartary buckwheat kernels are roasted to produce aroma and brownish-yellow in color; The moisture content of tartary buckwheat kernels after roasting;

[0071] Step 2: extract the roasted tartary buckwheat kernels in water at 90°C for 1-2 hours, so that the flavonoids, starch and protein in the tartary buckwheat kernels are all precipitated, extract the extract, and extract the extract The liquid is coarsely filtered to 200 mesh, and then cooled to 55°C;

[0072] Step 3: Add amylase to the cooled extract solution, and enzymolysis reaction occurs at 50-58°C for 5-6 hours, so that a part of the starch in the e...

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Abstract

The invention discloses a tartary buckwheat clarified beverage and a preparation method thereof. The tartary buckwheat clarified beverage is prepared from 10-18 parts by weight of tartary buckwheat kernel, 4-10 parts by weight of isomaltulose, 1-6 parts by weight of resistant dextrin, 0.2-0.7 parts of a sour agent, 0.5-1 part by weight of probiotics and the balance of water. Through combination ofthe extract of a tartary buckwheat aqueous solution, isomaltulose and resistant dextrin, the tartary buckwheat clarified beverage has effects of reducing blood fat. Through combination of isomaltulose and the extract of the tartary buckwheat aqueous solution, the tartary buckwheat clarified beverage can inhibit blood sugar increasing and reduce blood sugar. The resistant dextrin can promote the reproduction of bifidobacteria in the intestines, improve the intestinal flora, promote the absorption of flavonoids and isomaltulose in the intestines and stomach, strengthen the effects of the tartary buckwheat clarified beverage and eliminates lipotoxicity.

Description

technical field [0001] The invention belongs to the technical field of food processing. More specifically, it relates to a tartary buckwheat clarified beverage and a preparation method thereof. Background technique [0002] Tartary buckwheat belongs to the dicotyledonous Polygonaceae buckwheat genus, and its scientific name is tartary buckwheat. Tartary buckwheat has high nutritional value. Because it is rich in flavonoids (rutin), protein, resistant starch and other biologically active substances, it endows it with blood pressure, blood fat, and blood pressure. Various physiological functions such as serum cholesterol and anti-oxidation. Therefore, it has a good health food therapy effect. According to the "Compendium of Materia Medica": "Tartary buckwheat is bitter in nature and taste, flat, cold, beneficial to energy, refreshes the spirit, widens the intestines and invigorates the stomach" and so on. According to the epidemiological survey in my country, it is found th...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/105A23L33/125A23L33/135
CPCA23L2/38A23L2/84A23L33/105A23L33/125A23L33/135A23V2002/00A23V2200/3262A23V2200/328A23V2200/32
Inventor 武天林孙定中卜一凡李江浩
Owner 金果园老农(北京)食品股份有限公司
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