Beverage containing fagopyrum tataricum and preparation method of beverage containing fagopyrum tataricum

A technology of tartary buckwheat and beverages, applied in the field of beverages, can solve the problems of lowering blood fat, unfavorable release and enrichment of gamma-aminobutyric acid, and loss of nutrients, so as to improve palatability and facilitate release and enrichment , Hard shell removal efficiency is high

Inactive Publication Date: 2019-05-03
安徽省钗源苦荞麦制品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the reaction conditions are relatively complicated, and the loss of nutrients is relatively serious, which is not conducive to the release and enrichment of γ-aminobutyric acid in tartary buckwheat, so that the prepared beverage is greatly reduced in terms of reducing blood lipids and three highs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A beverage containing tartary buckwheat, calculated in parts by weight, comprising the following raw materials:

[0022] 70 parts of tartary buckwheat, 16 parts of fermented brown rice, 9 parts of sweet potato starch, 1 part of maltose and 0.2 parts of potassium sorbate.

[0023] The preparation method of the beverage containing tartary buckwheat:

[0024] 1) Raw material processing: wash tartary buckwheat and fermented brown rice, mix them together, and bake at 110° C. for 25 minutes to obtain a roasted and fried mixture of tartary buckwheat and fermented brown rice;

[0025] 2) Gelatinization treatment: adding the tartary buckwheat and fermented brown rice roasted mixture in step 1) into deionized water at a temperature of 50° C. for immersion treatment for 30 minutes, then adding sweet potato starch for mixing, and then performing beating treatment to obtain a slurry;

[0026] 3) Enzymolysis treatment: raise the temperature of the slurry in step 2) to 65°C, then add...

Embodiment 2

[0029] A beverage containing tartary buckwheat, calculated in parts by weight, comprising the following raw materials:

[0030] 65 parts of tartary buckwheat, 20 parts of fermented brown rice, 10 parts of sweet potato starch, 2 parts of sucrose and 0.3 part of potassium sorbate.

[0031] The preparation method of the beverage containing tartary buckwheat:

[0032] 1) Raw material processing: After cleaning tartary buckwheat and fermented brown rice, mix them together, and roast at 116° C. for 20 minutes to obtain a roasted mixture of tartary buckwheat and fermented brown rice;

[0033] 2) Gelatinization treatment: adding the tartary buckwheat and fermented brown rice roasted mixture in step 1) into deionized water at a temperature of 46° C. for immersion treatment for 34 minutes, then adding sweet potato starch for mixing, and then performing beating treatment to obtain a slurry;

[0034] 3) Enzymolysis treatment: raise the temperature of the slurry in step 2) to 69°C, then a...

Embodiment 3

[0037] A beverage containing tartary buckwheat, calculated in parts by weight, comprising the following raw materials:

[0038] 72 parts of tartary buckwheat, 10 parts of fermented brown rice, 6 parts of sweet potato starch, 1 part of maltose and 0.1 part of potassium sorbate.

[0039] The preparation method of the beverage containing tartary buckwheat:

[0040] 1) Raw material processing: wash tartary buckwheat and fermented brown rice, mix them together, and bake at 120°C for 15 minutes to obtain a roasted and fried mixture of tartary buckwheat and fermented brown rice;

[0041] 2) Gelatinization treatment: adding the tartary buckwheat and fermented brown rice roasted mixture in step 1) into deionized water at a temperature of 50° C. for immersion treatment for 30 minutes, then adding sweet potato starch for mixing, and then performing beating treatment to obtain a slurry;

[0042] 3) Enzymolysis treatment: heat the slurry in step 2) to 75°C, then add high temperature resis...

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PUM

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Abstract

The invention provides a beverage containing fagopyrum tataricum and a preparation method of the beverage containing fagopyrum tataricum. The beverage containing fagopyrum tataricum comprises the following raw materials of 65-75 parts of fagopyrum tataricum, 10-20 parts of fermented brown rice, 6-12 parts of sweet potato starch, 1-2 parts of a flavoring agent and 0.1-0.3 part of a preservative. The preparation method comprises the following steps of (1) treating the raw materials: cleaning the fagopyrum tataricum and the fermented brown rice, performing mixing together, and performing baking and frying; (2) performing gelatinizing treatment: adding fagopyrum tataricum and fermented brown rice baked and fried mixture obtained in the step (1) to deionized water of which the temperature is 40-50 DEG C, performing soaking treatment for 30-40min, then adding the sweet potato starch, performing mixing, and performing pulping treatment so as to obtain pulp; (3) performing enzymolysis treatment: raising the temperature of the pulp obtained in the step (2) to 65-75 DEG C, then sequentially adding high temperature resistant alpha-amylase and neutral protease, performing ultrasonic stirring,then raising the temperature, and performing inactivation so as to obtain enzymatic hydrolysate; and (4) adding the flavoring agent and the preservative to the enzymatic hydrolysate, and performing uniform stirring. The beverage not only is rich in fagopyrum tataricum nutrient components, but also particularly enriches gamma-aminobutyric acid and is good in palatability.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a beverage containing tartary buckwheat and a preparation method thereof. Background technique [0002] Tartary buckwheat (scientific name: Fagopyrum tataricum (L.) Gaertn.), also known as spina wheat, umami, flower buckwheat, etc., is an annual herb. Stems erect, 30-70 cm high, branched, green or slightly purple, with thin longitudinal ribs, papillae on one side, broadly triangular leaves, 2-7 cm long, papillae on both sides along the veins, lower leaves With long petiole, upper leaves are smaller with short stalk. It grows in humid areas such as fields, roadsides, hillsides, and river valleys, and is distributed in Northeast, North, and Northwest China. Tartary buckwheat is bitter, flat and cold in nature and taste, beneficial to strength, sustaining spirit, benefiting eyes and ears, lowering qi, widening intestines and strengthening stomach. [0003] The scien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L5/10A23L2/84
Inventor 许冬云
Owner 安徽省钗源苦荞麦制品有限责任公司
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