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Solid beverage and preparation method thereof

A solid beverage and raw material technology, applied in the field of food processing, can solve the problems of complicated process, expensive equipment and high cost

Pending Publication Date: 2021-12-10
姜学工
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The first object of the present invention is to provide a method for preparing a solid beverage, which overcomes the disadvantages of complicated processes, expensive equipment and high cost in the prior art;

Method used

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  • Solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] 6 parts of dried dandelion root and 4 parts of dried dandelion leaf.

[0066] S11, cutting dandelion roots and dandelion leaves to a length of 2-3cm;

[0067] S12. Mix the dandelion root and dandelion leaf evenly, place in a fermentation container, and ferment naturally at a temperature of 18° C. for 72 hours under sealed conditions;

[0068] S13, placing the naturally fermented substrate in a multi-layer grille oven, with the material height of each layer being 6 cm, and performing a Maillard reaction at 80° C. for 8 hours;

[0069] S14, pulverizing the dandelion roots and dandelion leaves after the Maillard reaction to a particle size of 0.15mm;

[0070] S15. Carry out extrusion and puffing after crushing, control the puffing temperature to 118°C, and the twin-screw speed to 230r / min, until the moisture content of the material is 23%;

[0071] S16. Bake the extruded dandelion roots and dandelion leaves at 180° C. for 20 minutes;

[0072]S17. The roasted dandelion r...

Embodiment 2

[0074] 6 parts of fresh dandelion root, 4 parts of fresh dandelion leaf.

[0075] S21, cutting the dandelion root and dandelion leaf to a length of 2-3cm;

[0076] S22. Mix the dandelion roots and dandelion leaves evenly, place them in a fermentation container, and ferment naturally at a temperature of 32° C. for 24 hours under sealed conditions;

[0077] S23. Place the naturally fermented substrate in a multi-layer grille oven with a material height of 10 cm in each layer, and carry out Maillard reaction at 80° C. for 10 hours;

[0078] S24, pulverizing the dandelion root and dandelion leaves after the Maillard reaction to a particle size of 0.18mm;

[0079] S25. Carry out extrusion and puffing after pulverization, control the puffing temperature to 128°C, and the rotation speed to 230r / min until the water content of the material is 23%;

[0080] S26. Bake the extruded dandelion roots and dandelion leaves at 180° C. for 20 minutes;

[0081] S27. Roll granulate the baked da...

Embodiment 3

[0083] 10 parts of semi-dried dandelion root.

[0084] S31, cutting the dandelion root to a length of 2-3cm;

[0085] S32, placing the dandelion root in a fermentation container, and fermenting naturally at a temperature of 28° C. for 48 hours under sealed conditions;

[0086] S33, placing the naturally fermented substrate in a multi-layer grille oven, with each layer of materials having a height of 8 cm, and performing a Maillard reaction at 70° C. for 12 hours;

[0087] S34, pulverizing the dandelion root after the Maillard reaction to a particle size of 0.18mm;

[0088] S35. Carry out extrusion and puffing after pulverization, control the puffing temperature to 138°C, and the rotation speed to 230r / min until the moisture content of the material is 22%;

[0089] S36. Bake the extruded and expanded dandelion root at 220° C. for 8 minutes;

[0090] S37. The roasted dandelion root is dry-rolled and granulated, and passed through a 20-mesh sieve to obtain dandelion root coffe...

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Abstract

The invention relates to the technical field of food processing, in particular to a solid beverage and a preparation method thereof. The preparation method specifically comprises the following steps: raw materials are sequentially subjected to fermentation, Maillard reaction, extrusion puffing and granulation to obtain the solid beverage; wherein the raw materials comprise any one of dandelion roots and dandelion leaves or a composition of the dandelion roots and the dandelion leaves. According to the invention, the solid beverage is obtained by fermentation, Maillard reaction, extrusion puffing and granulation; the solid beverage is taken after being mixed with water and is dissolved immediately; the traditional Chinese medicine taste of dandelion roots and leaves is eliminated, and dandelion coffee with the color, fragrance and taste exactly like coffee or dandelion black tea with the unique flavor is obtained. Effective substances are fully utilized; the nutritional value of the solid beverage is richer and easier to absorb; emission pollution is reduced; the processing cost is greatly reduced; the solid beverage conforms to expectation of mass consumption, dietary habits and health concepts, is easy to popularize, and has a wide market prospect, and the defects that the technology is complex, equipment is expensive, resources are wasted, and the use cost of the equipment is high in the prior art are effectively overcome.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a solid beverage and a preparation method thereof. Background technique [0002] Along with people's quality of life improves day by day, coffee beverage is subjected to people's favor day by day, and its side effect also more and more causes people's concern simultaneously. This is because the caffeine in coffee can stimulate people's nerve excitement to a certain extent, and then affect sleep. And it has the risk of increasing myocardial infarction, causing osteoporosis, and causing fetal malformation. [0003] Traditional black tea is rich in trace elements and vitamins, especially after fermentation, it will produce theophylline, theophylline and other active ingredients that can assist in lowering blood sugar. However, traditional black tea also contains caffeine, which can excite brain nerves, promote the secretion of gastric juice, and cause side effects such as ...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23F5/44
CPCA23F3/34A23F5/44
Inventor 姜学工
Owner 姜学工
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