Semen phaseoli, coix seed and poria cocos water and preparation method thereof

Abstract

The invention discloses red bean, coix seed and poria cocos water which comprises the following raw materials in parts by weight: 30-40 parts of small red beans, 1-30 parts of red beans, 1-30 parts of coix seeds, 1-30 parts of gordon euryale seeds, 1-30 parts of poria cocos, 0.2-0.8 part of a fructus momordicae concentrated solution and 1000-1500 parts of water. The technical problem that the product quality is low is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of plant beverage processing, and in particular relates to red bean, coix seed and tuckahoe water and a preparation method thereof. Background Art

[0002] As health awareness increases, the demand for health-care drinks is growing. In the general trend of pursuing a healthy lifestyle, natural plant drinks are favored because they are green, safe and nutritious, and products that integrate traditional Chinese medicine theory and food ingredients are particularly popular.

[0003] Pain points of existing technology: Some red bean, coix seed, Euryale ferox and Poria cocos drinks have appeared on the market, but there are many problems, the specific problems are as follows:

[0004] (1) In terms of raw material formula, the product ingredients are simple, mostly using only red beans and coix seeds, and have not been optimized and expanded based on traditional Chinese medicine and modern nutrition science. Some products are simply mixed in a fixed ratio, ignoring the synergistic effect between the raw materials and not considering the needs of consumers with different physiques, resulting in poor health effects and difficulty in meeting diverse health needs.

[0005] (2) There are also health risks in the production process of commercially available products. In order to make the products attractive in color, rich in aroma and long in shelf life, manufacturers often add large amounts of pigments, flavors and preservatives. Most of these additives need to be metabolized by the liver, which increases the burden on the liver. Medical research shows that long-term consumption of beverages containing preservatives will cause the chemical components in them to accumulate in the body, interfere with physiological metabolism, and even cause gene mutations and cancer, posing a serious threat to health. At the same time, some beverages add excessive amounts of sugar, fat and protein to improve the taste, and the energy is too high. For consumers who need to control their weight or suffer from chronic diseases, not only can they not maintain their health, but they will also increase the burden on the body.

[0006] (3) There are also deficiencies in the raw material processing link. Most products lack the optimization of raw material processing during preparation. Raw materials such as coix seed are inherently cold in nature. If they are used in beverage preparation without being processed, the product will be more cold. Long-term consumption of cold beverages can easily damage the yang energy of the spleen and stomach, and is more harmful to people with weak and cold constitutions. In addition, unprocessed raw materials have a poor taste, a strong bitter taste, and a rough taste, which affects consumers' drinking experience and is difficult to win long-term favor.

[0007] Therefore, developing a preparation formula and process for red bean, adzuki bean, coix seed, Euryale ferox and Poria water that overcomes the above-mentioned defects is of great significance to improving product quality, improving production efficiency and meeting the market demand for high-quality health drinks. Summary of the invention

[0008] The invention provides a red bean, coix seed and tuckahoe water and a preparation method thereof, which are used to solve the technical problem of low quality of existing products.

[0009] In view of this, a kind of adzuki bean, coix seed and poria cocos water provided by the present invention comprises the following raw materials in parts by weight: 30-40 parts of red adzuki beans, 1-30 parts of adzuki beans, 1-30 parts of coix seeds, 1-30 parts of euryale ferox seeds, 1-30 parts of poria cocos, 0.2-0.8 part of momordica grosvenori concentrated liquid, and 1000-1500 parts of water.

[0010] A preparation method of adzuki bean, coix seed and poria cocos water comprises the following steps:

[0011] S1: Raw material processing: Process adzuki beans and coix seeds respectively to obtain processed adzuki beans and processed coix seeds;

[0012] S2: Ingredient weighing: Weigh the processed adzuki beans, processed coix seeds, red adzuki beans, euryale ferox seeds and poria cocos;

[0013] S3: Extraction: Soak and extract each raw material in water to obtain an extract;

[0014] S4: Filtration and centrifugation: Filter the extract, cool it down, filter it again, centrifuge it, and take the supernatant;

[0015] S5: Mixing and blending: Add the remaining water and momordica grosvenori concentrated liquid to the supernatant to obtain a primary product;

[0016] S6: Filling: After terminal filtration of the primary product, sterilize it, and then carry out aseptic filling to obtain adzuki bean, coix seed and poria cocos water.

[0017] Further, a preparation method of adzuki bean, coix seed and poria cocos water comprises the following steps:

[0018] S1: Raw material processing: Process adzuki beans and coix seeds respectively to obtain processed adzuki beans and processed coix seeds;

[0019] S2: Ingredient weighing: Weigh the processed adzuki beans, processed coix seeds, red adzuki beans, euryale ferox seeds and poria cocos;

[0020] S3: Extraction: Soak and extract each raw material in 800-1000 parts of water to obtain an extract;

[0021] S4: Filtration and centrifugation: Filter the extract, cool it down, filter it again, centrifuge it, and take the supernatant;

[0022] S5: Mixing and blending: Add the remaining water and momordica grosvenori concentrated liquid to the supernatant to obtain a primary product;

[0023] S6: Filling: After terminal filtration of the primary product, sterilize it, and then carry out aseptic filling to obtain adzuki bean, coix seed and poria cocos water.

[0024] Optionally, the specific method for processing adzuki beans in step S1 is: stir-fry the adzuki beans at a temperature of 100-200°C for 60-100 minutes.

[0025] Further, the specific method for processing adzuki beans in step S1 is: place the adzuki beans meeting the quality standard in a device capable of regulating temperature and frying frequency, set the temperature to 100-200°C, and during stir-frying, ensure that the adzuki beans are evenly heated. After frying for 60-100 minutes, discharge the material to obtain adzuki beans with a pleasant aroma, meeting the requirements of the product flavor and quality.

[0026] Optionally, the specific method for processing coix seeds in step S1 is: stir-fry the coix seeds at a temperature of 100-200°C for 100-160 minutes.

[0027] Further, the specific method for processing coix seeds in step S1 is: place the coix seeds meeting the quality standard in a device with precise temperature control and uniform stirring, preheat to 100-200°C. During this period, the structure of the cold substances in the coix seeds changes, the nutrients are stable and some activities are enhanced. After frying for 100-160 minutes, using the determination of traditional Chinese medicine properties and flavors, it is confirmed that the cold nature of the coix seeds is reduced, the appearance is slightly yellow, there is a burnt aroma, and there is no raw and cold feeling, meeting the requirements of the product processing properties and flavors.

[0028] Optionally, the specific method for extraction in step S3 is: put each raw material into a part of water for soaking, heat up to 90-95°C, extract for 20-30 minutes, and stir for 5-10 minutes during this period.

[0029] Further, the specific method for extraction in step S3 is: put each raw material into a part of water for soaking, heat up to 94°C, extract for 30 minutes, and stir for 6 minutes during this period.

[0030] Optionally, the specific method for filtration and centrifugation in step S4 is: filter the extraction solution, cool it to the sedimentation tank through a cold plate, filter the extraction solution again with a 60-100 mesh filter, centrifuge and discharge the slag through a centrifuge and then enter the buffer tank, and take the supernatant.

[0031] Optionally, the temperature of the cold plate cooling is <15°C.

[0032] Optionally, the sterilization in step S6 is any one of UHT instantaneous high-temperature sterilization and moist heat sterilization.

[0033] From the above technical solutions, it can be seen that the embodiments of the present invention have the following advantages:

[0034] 1. Through the red bean, coix seed, and poria cocos water formula of the present invention and its preparation method, a red bean, coix seed, and poria cocos water beverage with rich nutrition, mellow taste, and good stability can be obtained. Evaluated by a professional team, it has a good taste and caters to the dietary preferences of various groups of people. It is suitable for multiple constitutions and age groups and has extremely high stability. It has obvious advantages compared with similar products and can provide consumers with a high-quality drinking experience.

[0035] Among them, red beans, adzuki beans, coix seeds, euryale ferox seeds, and poria cocos are all commonly used medicinal and edible raw materials in traditional Chinese medicine. Red beans and adzuki beans are rich in protein, dietary fiber, vitamins, and minerals, and can promote diuresis and alleviate edema, strengthen the spleen and remove dampness; components such as coixenolide and coixan polysaccharide in coix seeds make it outstanding in removing dampness and arthralgia, clearing heat and discharging pus; euryale ferox seeds can invigorate the spleen and stop diarrhea, tonify the kidney and secure essence, and its rich starch and protein can supplement nutrition; poria cocos is rich in pachyman and has the effects of promoting diuresis, strengthening the spleen, and calming the mind. This formula highlights the integration of traditional wisdom and modern nutrition.

[0036] 2. Based on traditional Chinese medicine theory, the present invention has made a breakthrough scientific ratio of red beans, adzuki beans, coix seeds, euryale ferox seeds, and poria cocos. This ratio deeply insights into the different needs of people with different constitutions. Through delicate combination, it greatly broadens the scope of application of the product, aims to provide effective health support for various groups of people, increases the sweet taste of the taste by adding concentrated momordica grosvenori juice, refuses to use sucrose or various sugar substitutes, and highlights 0 sugar, 0 calories, 0 fat, 0 preservatives, and 0 pigments.

[0037] 3. In terms of process innovation, the present invention first uses the stir-frying process for coix seeds. This unique process accurately and effectively eliminates the inherent cold nature of coix seeds, making the product suitable for consumers to drink daily for a long time, breaking through the limitations of traditional products in applicability.

[0038] 4. The stir-frying treatment of adzuki beans is another key innovation in improving the product quality of the present invention. This treatment optimizes the product taste, significantly improves the consumer drinking experience, fundamentally differentiates from the prior art, and forms a product advantage with core competitiveness. Brief Description of the Drawings

[0039] The following further elaborates on the present invention in detail in conjunction with the drawings and specific embodiments.

[0040] Figure 1 It is the taste evaluation result of Examples 1-4 of the present invention.

[0041] Figure 2 It is the taste evaluation result of the raw materials of Example 2 after processing and the raw materials of Comparative Example 1 without processing. Detailed Description of the Invention

[0042] To enable those skilled in the art to better understand the solution of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention. Unless otherwise specifically stated, all kinds of raw materials, reagents, instruments and equipment used in the present invention can be obtained through the market or can be prepared by existing methods.

[0043] The equipment for processing is an electromagnetic heating high-viscosity frying pan, selected from Longze Machinery Co., Ltd. in Zhucheng City.

[0044] Embodiment

[0045] The determination of the processing temperature and time of adzuki beans is shown in Table 1 and Table 2:

[0046] Table 1 Single-factor investigation of the processing temperature of adzuki beans

[0047]

[0048]

[0049] It can be concluded from Table 1 that when the processing time is 60 min, the processing temperature range of adzuki beans is 140 - 160 °C.

[0050] Table 2 Single-factor investigation of the processing time of adzuki beans

[0051] Index 60min 80min 100min 120min 140min Taste Heavy bean smell Just the right taste Just the right taste Crispy taste, burnt smell Crispy taste, burnt smell Degree of ripeness Unripe Moderate Moderate Heavy burnt smell Heavy burnt smell

[0052] It can be concluded from Table 2 that when the processing temperature is 100 °C, the processing time range of adzuki beans is 80 - 100 min.

[0053] The determination of the processing temperature and time of coix seeds is shown in Table 3 and Table 4:

[0054] Table 3 Single-factor investigation of the processing temperature of coix seeds

[0055] Index 100℃ 120℃ 140℃ 160℃ 180℃ Taste Rancid smell Rancid smell Rice fragrance Rice fragrance Burnt smell Degree of ripeness Unripe Moderate Crispy taste Crispy taste Too hard taste Appearance White Slightly yellow Slightly yellow Slightly heavier yellow Yellow

[0056] It can be concluded from Table 3 that when the processing time is 100 min, the processing temperature of coix seeds is 140 - 160 °C.

[0057] Table 4 Single-factor investigation of the processing time of coix seeds

[0058] Index 60min 80min 100min 120min 140min Taste Rancid smell Rancid smell Rice fragrance Rice fragrance Burnt smell Degree of ripeness Unripe Unripe Moderate Moderate Too hard taste Appearance White White Slightly yellow Slightly yellow Slightly heavier yellow

[0059] It can be concluded from Table 4 that when the processing temperature is 100 °C, the processing time of coix seed is 100 - 120 min.

[0060] Again, optimize the experimental results, and re-optimize the processing temperature and time of adzuki beans and coix seeds. The results are shown in Table 5 and Table 6.

[0061] Table 5 Investigation on Optimized Conditions for Processing Adzuki Beans

[0062] 140℃ 150℃ 160℃ 80min Unripe Unripe Unripe 90min Unripe Just the right taste Slight burnt smell 100min Unripe Slight burnt smell Slight burnt smell

[0063] Table 6 Investigation on Optimized Conditions for Processing Coix Seeds

[0064] 140℃ 150℃ 160℃ 100min Unripe Unripe Unripe 110min Unripe Unripe Slight burnt smell 120min Unripe Just the right taste Slight burnt smell

[0065] It can be concluded from Table 5 and Table 6 that the most suitable processing temperature and time for adzuki beans are 150 °C and 90 min, and the more suitable processing temperature and time for coix seeds are 150 °C and 120 min.

[0066] Example 1

[0067] A kind of adzuki bean, coix seed and poria cocos water, and its raw material ratio is shown in Table 7.

[0068] A preparation method of adzuki bean, coix seed and poria cocos water comprises the following steps:

[0069] S1: Raw material processing: Place the adzuki beans that meet the quality standards in a device that can control the temperature and frying frequency, set the temperature to 150 °C, and ensure that the adzuki beans are evenly heated during stir-frying. After frying for 90 min, the fragrant adzuki beans are discharged, meeting the requirements of the product flavor and quality, and obtaining the processed adzuki beans;

[0070] Place the coix seeds that meet the quality standards in a device that can accurately control the temperature and stir evenly, preheat to 150 °C. During this period, the structure of the cold substances in the coix seeds changes, the nutrients are stable and some activities are enhanced; after frying for 120 min, using the determination of traditional Chinese medicine properties and flavors, it is confirmed that the cold nature of the coix seeds is reduced, the appearance is slightly yellow, there is a burnt aroma, and there is no raw and cold feeling, meeting the requirements of the product processing properties and flavors, and obtaining the processed coix seeds;

[0071] S2: Ingredient weighing: Weigh the processed adzuki beans, processed coix seeds, red adzuki beans, euryale ferox seeds, and poria cocos.

[0072] S3: Extraction: Put each raw material into 900 kg of water for soaking and extraction, heat up to 94 °C, extract for 30 min, and stir for 6 min during this period to obtain the extraction solution;

[0073] S4: Filtration and centrifugation: Filter the extract, cool it to below 15°C via a cold plate and transfer it to a settling tank. Filter the extract again through a 80-mesh filter, centrifuge to remove residues, and then transfer the supernatant to a buffer tank. Take the supernatant;

[0074] S5: Mixing and blending: Add the remaining water and Momordica grosvenori concentrated liquid to the supernatant to obtain the initial product;

[0075] S6: Filling: After terminal filtration of the initial product, perform UHT instant high-temperature sterilization, and then perform aseptic filling to obtain adzuki bean, coix seed and poria cocos water.

[0076] Examples 2 - 4

[0077] A preparation method of adzuki bean, coix seed and poria cocos water, which is different from Example 1 in that the raw material ratio is different. The raw material ratios in Examples 2 - 4 are shown in Table 7, and the taste evaluation criteria in Table 8 are used for evaluation. The experimental results are as Figure 2 shown.

[0078] Table 7 Weights of each raw material (g)

[0079] Raw materials Example 1 Example 2 Example 3 Example 4 Adzuki bean 30 34 34 40 Red adzuki bean 1 1.5 3 30 Job's tears 1 1.5 3 30 Gordon euryale seed 1 1.5 3 30 Poria cocos 1 1.5 3 30 Momordica grosvenori concentrated liquid 0.2 0.4 0.4 0.8 Water 1000 1200 1200 1500

[0080] Table 8 Taste evaluation criteria

[0081]

[0082]

[0083] Combined with Table 7 and Figure 2 it can be seen that the addition amounts of each raw material in Example 2 are more appropriate, and the taste of the adzuki bean, coix seed and poria cocos water prepared is better.

[0084] Therefore, the stability of the adzuki bean, coix seed and poria cocos water prepared in Example 2 is further investigated:

[0085] The adzuki bean, coix seed and poria cocos water prepared in Example 2 is left standing for different times under the conditions of freezing (-10 - 0°C), refrigeration (0 - 5°C), normal temperature, heat preservation (37°C), and high temperature (55°C), and the pH, solid content, microbial count, product state and taste are detected. The results are shown in Table 9 below, and the product has high stability.

[0086] Table 9 Product stability investigation

[0087]

[0088]

[0089] Comparative example

[0090] Comparative example 1

[0091] A preparation method of adzuki bean, coix seed and poria cocos water, which is different from Example 2 in that the adzuki beans and coix seeds are not processed by roasting, and are evaluated according to the taste evaluation criteria in Table 8. The results are as follows Figure 1 shown

[0092] Combined Figure 1 It can be seen that after the adzuki beans and coix seeds are roasted, the public acceptance of the quality indicators such as aroma richness, aroma coordination, sweetness, bitterness, astringency, smoothness, thickness, salivation feeling, aftertaste duration and aftertaste quality is higher, and the overall taste is more popular among most people

[0093] As mentioned above, the above embodiments are only used to illustrate the technical solutions of the present invention, rather than limiting them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention

Claims

1. A red adzuki bean, coix seed and poria cocos water, characterized in that: It comprises the following raw materials in parts by weight: 30 - 40 parts of adzuki beans, 1 - 30 parts of small red beans, 1 - 30 parts of coix seeds, 1 - 30 parts of gorgon fruits, 1 - 30 parts of poria cocos, 0.2 - 0.8 part of momordica grosvenori concentrated liquid, and 1000 - 1500 parts of water.

2. A preparation method of the red adzuki bean, coix seed and poria cocos water as described in claim 1, characterized in that: It comprises the following steps: S1: Raw material processing: Process the small red beans and coix seeds respectively to obtain processed small red beans and processed coix seeds; S2: Ingredient weighing: Weigh the processed small red beans, processed coix seeds, adzuki beans, gorgon fruits, and poria cocos; S3: Extraction: Soak all the raw materials in a part of water, heat up to 90 - 95 °C, and extract for 20 - 30 min, with stirring for 5 - 10 min during the period to obtain an extraction solution; S4: Filtration and centrifugation: Filter the extraction solution, cool it down, filter it again, and centrifuge it to obtain the supernatant; S5: Mixing and blending: Add the remaining water and momordica grosvenori concentrated liquid to the supernatant to obtain a primary product; S6: Filling: After terminal filtration of the primary product, sterilize it, and then carry out aseptic filling to obtain small red bean, coix seed, and poria cocos water.

3. The preparation method of the adzuki bean, coix seed and poria cocos water according to claim 2, characterized in that: The specific method for processing small red beans in step S1 is: Stir-fry the small red beans at a temperature of 100 - 200 °C for 60 - 100 min.

4. The preparation method of the adzuki bean, coix seed and poria cocos water according to claim 2, characterized in that: The specific method for processing coix seeds in step S1 is: Stir-fry the coix seeds at a temperature of 100 - 200 °C for 100 - 160 min.

5. The preparation method of the adzuki bean, coix seed and poria cocos water according to claim 2, wherein: The specific method for extraction in step S3 is: Soak all the raw materials in a part of water, heat up to 90 - 95 °C, extract for 20 - 30 min, with stirring for 5 - 10 min during the period.

6. The preparation method of the adzuki bean, coix seed and poria cocos water according to claim 2, characterized in that: The specific method for filtration and centrifugation in step S4 is: Filter the extraction solution, cool it down to the sedimentation tank by a cold plate, filter the extraction solution again with a mesh size of 60 - 100, centrifuge it to remove slag and then enter the buffer tank to obtain the supernatant.

7. The preparation method of the adzuki bean, coix seed and poria cocos water according to claim 6, characterized in that: The temperature reduction by the cold plate is < 15 °C.

8. The preparation method of the adzuki bean, coix seed and poria cocos water according to claim 2, characterized in that: The sterilization in step S6 is any one of UHT instant high-temperature sterilization and moist heat sterilization.

Images