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Buckwheat milk beverage and preparation process thereof

A milk beverage and buckwheat technology, applied in the field of buckwheat milk beverage and its preparation, can solve the problem of no soft drink and the like, and achieve the effects of short action time and low nutrition

Inactive Publication Date: 2004-01-07
FUXIN XIANGXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, due to the limitation of processing technology, except buckwheat is used as staple food in very few areas, there is no other way and way to become the daily diet of consumers. At present, there is no soft drink with grain as the main raw material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0050] Embodiment: take by weighing 100kg buckwheat rice, clean up with flowing drinking water, to remove its surface dust and impurity. If the buckwheat rice after cleaning is put into 130kg of drinking water with a temperature of 30°C, soak it for 8 hours in heat preservation. Drain the washed and soaked buckwheat rice, put it into an automatic wok, stir-fry over high heat until it is semi-foaming, heat and boil for 40 minutes, then cool to 70°C, add 6g of microorganisms Bacillus licheniformis and Bacillus subtilis, and keep warm for 20 minutes to liquefy , heating and sterilizing for 20 minutes to obtain about 1400kg of buckwheat rice colloidal puree.

[0051] The obtained buckwheat puree was liquefied, processed 3 times with a colloid mill, and the fibers were separated with a 120-mesh sieve. Add the complex emulsifier that is made up of 0.25kg sucrose fatty acid ester in the buckwheat slurry after removing fiber through sieving, the mixing stabilizer that is made up of 0...

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PUM

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Abstract

The present invention relates to a milk-link beverage produced by using buckwheat groats as main raw material, and its preparation method includes the following steps: cleaning and soaking buckwheat groats, draining, stir-frying, boiling, adding microbe, heat-insulating and liquifying, heating and sterilizing to obtain buckwheat raw milk, separating by using colloid mill, adding emulsifier, material richly-containing lysine, additive and stabilizing agent, homogenizing by using high-pressure homogenizer and high-temp. sterilizing so as to obtain the invented beverage with rich nutrients and several health-care functions, and its protein content is greater than or equal to 0.5%.

Description

Technical field [0001] The invention relates to a buckwheat milk beverage and a preparation method thereof. Background technique [0002] With the development of society and the improvement of living standards, people pay more and more attention to the improvement of quality of life and physical health. Non-alcoholic beverages, such as various fruit beverages such as orange juice, apple juice and beverages made from other various fruits and vegetables, are becoming more and more popular. However, most of the existing beverages are fruit, vegetable and vegetable protein beverages. The variety of beverage products is facing an update. In addition, people are increasingly pursuing the diversification of beverage tastes and are no longer satisfied with the traditional dietary structure. , but to the comprehensive direction of fast, convenient, flavorful and functional. Advances in agricultural science have provided us with abundant grains, making it possible to further process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/38A23L2/66
Inventor 霍丽芬王强
Owner FUXIN XIANGXIANG FOODS