Whole-grain beverage and preparation method thereof

Abstract

The invention discloses a whole-grain beverage and a preparation method thereof, and belongs to the technical field of food beverages. The beverage disclosed by the invention is prepared on the basis of whole grains and coarse cereals, does not contain any additive, is rich in nutritional ingredients, contains various functional ingredients, can regulate intestinal flora of a human body, maintain normal functions of digestive tracts and provide necessary nutrient substances for the human body after being eaten, and is beneficial to human health. The product provided by the invention meets the requirements of health, nutrition and deliciousness, and has important social value and economic value for improving the dietary structure, improving the health level of people and increasing the market sales volume of cereals.

Description

Technical Field

[0001] The invention relates to a whole-grain beverage and a preparation method thereof, and belongs to the technical field of food and beverage. Background Art

[0002] At present, people have a deeper understanding of the nutritional value of whole grains and cereals, and consumers are increasingly favoring whole grain foods. Therefore, developing more healthy, delicious and nutritious whole grain foods plays an important role in improving people's dietary structure and health level. Summary of the invention

[0003] In order to meet the needs of consumers for healthy, delicious and nutritious whole grain foods, the present invention provides a whole grain beverage and its formula and production process. The present invention is aimed at the problems that the raw material formula is random, the production process is extensive, and the nutritional value and taste of the product need to be improved in the production process of the whole grain beverages currently sold on the market. With reference to the dietary compatibility principle of "five grains for nourishment, take them with the right smell to replenish essence and benefit qi" in the Yellow Emperor's Classic of Internal Medicine, in accordance with the 2022 edition of the Dietary Guidelines for Chinese Residents, a balanced diet model based on grains is proposed, and a variety of nutrients and whole grains with complementary "four qi and five flavors" are selected. After scientific differentiated pretreatment, they are mixed in a certain proportion and beaten into a homogenate and boiled, which can remove the raw taste of the whole grain bran and retain the nutritional components of the whole grain, especially the raw material formula contains a higher proportion of quinoa (containing all the essential amino acids and other nutrients required by the human body) recognized by the Food and Agriculture Organization of the United Nations (FAO), so that the product meets the requirements of health, nutrition and deliciousness.

[0004] According to the characteristics of the nutrients contained in various grains, the size and bran structure (thickness, hardness, anthocyanin content, etc.) of different grains, and the differences in endosperm components, the beverage selects a variety of whole grains (including seed coat and germ) with complementary colors, aromas, tastes and nutrients as raw materials. In the production process, the selected grains are first baked at a differentiated low temperature (below 140°C) with different pretreatment parameters. This pretreatment method is different from the modern microwave heating baking method in which the seed coat and endosperm layer are matured at the same time (both inside and outside are matured). The low-temperature baking method of this method can make the bran mature first, and the degree of maturity of various grains is basically the same by using the differentiated baking method, while removing the raw and astringent taste of the bran, special aromatic substances are produced, and the endosperm layer of the grain is kept non-gelatinized or slightly gelatinized (the skin is cooked but the meat is not cooked) to prevent the starch from aging during cooling after baking and affecting the taste after being beaten into homogenate. After the various grains that have been differentially pretreated as described above are mixed in a certain proportion, a wall-breaking homogenizer is used in a "beating and cooking" mode to make the grain homogenate completely gelatinized at one time. The whole grain homogenate prepared by the method reduces the bitterness of the grains to the greatest extent, retains the nutritional components thereof and produces a new unique aroma.

[0005] The invention provides an all-natural whole-grain beverage. The raw materials of the all-natural whole-grain beverage include brown rice, quinoa, oats, buckwheat, highland barley, mung bean, coix seed rice, sorghum, glutinous rice and millet. The raw materials are mixed with water, then beaten and boiled to obtain the all-natural whole-grain beverage.

[0006] Furthermore, the raw materials are composed of brown rice, quinoa, oats, buckwheat, highland barley, mung beans, coix rice, sorghum, glutinous rice and millet.

[0007] Further, brown rice accounts for 5%-15% (w / w) of the raw material.

[0008] Further, quinoa accounts for 10%-20% (w / w) of the raw material.

[0009] Further, oats account for 5%-15% (w / w) of the raw material.

[0010] Further, buckwheat accounts for 5%-20% (w / w) of the raw material.

[0011] Furthermore, highland barley accounts for 5%-15% (w / w) of the raw material.

[0012] Further, mung bean accounts for 5%-15% (w / w) of the raw material.

[0013] Furthermore, coix seed rice accounts for 5%-10% (w / w) of the raw material.

[0014] Further, sorghum comprises 0%-15% (w / w) of the raw material.

[0015] Furthermore, the waxy glutinous rice accounts for 10%-20% (w / w) of the raw material.

[0016] Further, millet accounts for 0%-10% (w / w) of the raw material.

[0017] Preferably, the raw materials, by mass, consist of 11% brown rice, 16% quinoa, 10% oats, 12% buckwheat, 8% highland barley, 7% mung bean, 9% coix rice, 5% sorghum, 16% glutinous rice and 6% millet.

[0018] Furthermore, the raw materials need to be subjected to differentiated pretreatment.

[0019] Furthermore, the brown rice needs to be baked at 130-140° C. for 10-20 minutes.

[0020] Furthermore, the quinoa needs to be baked at 115-125° C. for 10-20 minutes.

[0021] Furthermore, the oats need to be baked at 130-140° C. for 30-50 minutes.

[0022] Furthermore, the buckwheat needs to be baked at 125-135° C. for 25-40 minutes.

[0023] Furthermore, the highland barley needs to be baked at 125-135° C. for 25-40 minutes.

[0024] Furthermore, the mung beans need to be baked at 130-140° C. for 15-25 minutes.

[0025] Furthermore, the coix seeds need to be baked at 125-135° C. for 30-50 minutes.

[0026] Furthermore, the sorghum needs to be baked at 130-140° C. for 25-40 minutes.

[0027] Furthermore, the glutinous rice needs to be baked at 125-135° C. for 20-30 minutes.

[0028] Furthermore, the millet needs to be baked at 125-135°C for 10-20 minutes.

[0029] Preferably, the differentiated pretreatment is baking brown rice at 135°C for 12 minutes, baking quinoa at 120°C for 15 minutes, baking oats at 135°C for 40 minutes, baking buckwheat at 130°C for 30 minutes, baking highland barley at 130°C for 40 minutes, baking mung bean at 135°C for 20 minutes, baking coix rice at 130°C for 50 minutes, baking sorghum at 135°C for 30 minutes, baking glutinous rice at 130°C for 25 minutes, and baking millet at 130°C for 15 minutes.

[0030] Furthermore, the mass ratio of raw materials to water is 1:10-15.

[0031] Furthermore, the beating and boiling time is 10 to 15 minutes.

[0032] The present invention also provides a pulping raw material for an all-natural whole-grain beverage, wherein the pulping raw material is composed of 11% brown rice, 16% quinoa, 10% oats, 12% buckwheat, 8% highland barley, 7% mung beans, 9% coix rice, 5% sorghum, 16% glutinous rice and 6% millet;

[0033] The pulping raw materials need to undergo differentiated pretreatment; the differentiated pretreatment is baking brown rice at 135°C for 12 minutes, baking quinoa at 120°C for 15 minutes, baking oats at 135°C for 40 minutes, baking buckwheat at 130°C for 30 minutes, baking highland barley at 130°C for 40 minutes, baking mung beans at 135°C for 20 minutes, baking coix rice at 130°C for 50 minutes, baking sorghum at 135°C for 30 minutes, baking glutinous rice at 130°C for 25 minutes, and baking millet at 130°C for 15 minutes.

[0034] The whole grain beverage of the present invention does not add any additives during the preparation process, and has the characteristics of being healthy, delicious and nutritious. The beverage is smooth and delicate, rich in taste, mellow and delicious, and has a long aftertaste after consumption. Under aseptic conditions, the above-mentioned homogenate is filled into a pre-packaged product, and after high-temperature sterilization, it can be used as an instant beverage. In addition, the pre-treated multiple grain mixtures can also be vacuum-packed into small bags of food raw materials according to different specifications, so that they can be sold to consumers for self-slurry drinking.

[0035] Beneficial effects:

[0036] The beverage of the present invention is made based on whole grains without any additives, is rich in nutrients, contains multiple functional ingredients, can regulate human intestinal flora after consumption, maintain normal function of the digestive tract, provide necessary nutrients for the human body, and is beneficial to human health.

[0037] The product of the invention meets the requirements of health, nutrition and deliciousness, and at the same time has important social and economic value for improving the dietary structure, improving people's health level and expanding the market sales of cereals and grains. Specific implementation plan

[0038] Embodiment 1 (optimized pretreatment parameters):

[0039] Take 110g of brown rice and bake at 135℃ for 12 minutes, 160g of quinoa and bake at 120℃ for 15 minutes, 100g of oats and bake at 135℃ for 40 minutes, 120g of buckwheat and bake at 130℃ for 30 minutes, 80g of highland barley and bake at 130℃ for 40 minutes, 75g of mung bean and bake at 135℃ for 20 minutes, 90g of coix seed rice and bake at 130℃ for 50 minutes, 50g of sorghum and bake at 135℃ for 30 minutes, 160g of blood glutinous rice and bake at 130℃ for 25 minutes, and 60g of millet and bake at 130℃ for 15 minutes. After the above raw materials are pretreated, mix them to obtain a mixed raw material (the mixed raw material can be stored for a long time at room temperature). The relevant dosage and operation are shown in Table 1 below.

[0040] Table 1

[0041]

[0042]

[0043] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0044] Embodiment 2 (reduce blood glutinous rice content, increase brown rice content):

[0045] Take 275g of brown rice and bake at 135°C for 12 minutes, 160g of quinoa and bake at 120°C for 15 minutes, 100g of oats and bake at 135°C for 40 minutes, 120g of buckwheat and bake at 130°C for 30 minutes, 80g of highland barley and bake at 130°C for 40 minutes, 75g of mung bean and bake at 135°C for 20 minutes, 90g of coix seed rice and bake at 130°C for 50 minutes, 50g of sorghum and bake at 135°C for 30 minutes, 50g of blood glutinous rice and bake at 130°C for 25 minutes, and 60g of millet and bake at 130°C for 15 minutes. After the above raw materials are pretreated, mix them to obtain a mixed raw material (the mixed raw material can be stored for a long time at room temperature). The relevant dosage and operation are shown in Table 2 below.

[0046] Table 2

[0047] raw material Temperature / ℃ Baking time / min Mass / g Proportion brown rice 135 12 275 24％ Quinoa 120 15 160 14％ oat 135 40 100 9％ Buckwheat 130 30 120 10％ Highland Barley 130 40 80 7％ green beans 135 20 75 6％ Barley Rice 130 50 90 8％ Sorghum 135 30 50 4％ Blood Wax 130 25 160 14％ Millet 130 15 60 5％

[0048] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0049] Example 3 (reducing quinoa content and increasing sorghum content):

[0050] Take 110g of brown rice and bake at 135°C for 12 minutes, 50g of quinoa and bake at 120°C for 15 minutes, 100g of oats and bake at 135°C for 40 minutes, 120g of buckwheat and bake at 130°C for 30 minutes, 80g of highland barley and bake at 130°C for 40 minutes, 75g of mung bean and bake at 135°C for 20 minutes, 90g of coix seed rice and bake at 130°C for 50 minutes, 160g of sorghum and bake at 135°C for 30 minutes, 160g of blood glutinous rice and bake at 130°C for 25 minutes, and 60g of millet and bake at 130°C for 15 minutes. After the above raw materials are pretreated, mix them to obtain a mixed raw material (the mixed raw material can be stored for a long time at room temperature). The relevant dosage and operation are shown in Table 3 below.

[0051] Table 3

[0052] raw material Temperature / ℃ Baking time / min Mass / g Proportion brown rice 135 12 110 11％ Quinoa 120 15 50 5％ oat 135 40 100 10％ Buckwheat 130 30 120 12％ Highland Barley 130 40 80 8％ green beans 135 20 75 7％ Barley Rice 130 50 90 9％ Sorghum 135 30 160 16％ Blood Wax 130 25 160 16％ Millet 130 15 60 6％

[0053] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0054] Example 4 (the baking temperature of each variety is increased by 5°C-10°C):

[0055] Take 110g of brown rice and bake at 140℃ for 12 minutes, 160g of quinoa and bake at 130℃ for 15 minutes, 100g of oats and bake at 140℃ for 40 minutes, 120g of buckwheat and bake at 140℃ for 30 minutes, 80g of highland barley and bake at 140℃ for 40 minutes, 75g of mung bean and bake at 140℃ for 20 minutes, 90g of coix seed rice and bake at 140℃ for 50 minutes, 50g of sorghum and bake at 145℃ for 30 minutes, 160g of blood glutinous rice and bake at 140℃ for 25 minutes, and 60g of millet and bake at 135℃ for 15 minutes. After the above raw materials are pretreated, mix them to obtain a mixed raw material (the mixed raw material can be stored for a long time at room temperature). Take 75g of the mixed raw material, add 1000mL of water, beat with a wall-breaking beater, boil for 15 minutes, and drink after cooling. Table 4 below shows the relevant dosage and operation.

[0056] Table 4

[0057] raw material Temperature / ℃ Baking time / min Mass / g Proportion brown rice 140 12 110 11％ Quinoa 130 15 50 16％ oat 140 40 100 10％ Buckwheat 140 30 120 12％ Highland Barley 140 40 80 8％ green beans 140 20 75 7％ Barley Rice 140 50 90 9％ Sorghum 145 30 160 5％ Blood Wax 140 25 160 16％ Millet 135 15 60 6％

[0058] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0059] Example 5: (Baking temperature of each variety is reduced by 5°C-10°C)

[0060] Take 110g of brown rice and bake at 125℃ for 12 minutes, 160g of quinoa and bake at 115℃ for 15 minutes, 100g of oats and bake at 125℃ for 40 minutes, 120g of buckwheat and bake at 120℃ for 30 minutes, 80g of highland barley and bake at 125℃ for 40 minutes, 75g of mung bean and bake at 120℃ for 20 minutes, 90g of coix seed rice and bake at 120℃ for 50 minutes, 50g of sorghum and bake at 125℃ for 30 minutes, 160g of blood glutinous rice and bake at 125℃ for 25 minutes, and 60g of millet and bake at 125℃ for 15 minutes. After the above raw materials are pretreated, mix them to obtain a mixed raw material (the mixed raw material can be stored for a long time at room temperature). The relevant dosage and operation are shown in Table 5 below.

[0061] Table 5

[0062] raw material Temperature / ℃ Baking time / min Mass / g Proportion brown rice 125 12 110 11％ Quinoa 115 15 50 16％ oat 125 40 100 10％ Buckwheat 120 30 120 12％ Highland Barley 125 40 80 8％ green beans 120 20 75 7％ Barley Rice 120 50 90 9％ Sorghum 125 30 160 5％ Blood Wax 125 25 160 16％ Millet 125 15 60 6％

[0063] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0064] Comparative Example 1 (raw grains are mixed but not baked):

[0065] In a preferred implementation method of the present invention, the proportions of the above-mentioned raw materials are: 11% brown rice, 16% quinoa, 10% oats, 12% buckwheat, 8% highland barley, 7% mung bean, 9% coix rice, 5% sorghum, 16% glutinous rice, and 6% millet, which are mixed to obtain a mixed raw material.

[0066] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0067] Comparative Example 2 (raw grains mixed and baked for a short time):

[0068] In a preferred implementation method of the present invention, the proportions of the above-mentioned raw materials are: 11% brown rice, 16% quinoa, 10% oats, 12% buckwheat, 8% highland barley, 7% mung bean, 9% coix rice, 5% sorghum, 16% glutinous rice, and 6% millet. They are directly mixed and baked at 135°C for 20 minutes to obtain a mixed raw material (the mixed raw material can be stored for a long time at room temperature).

[0069] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0070] Comparative Example 3 (Raw grains mixed and baked for a long time):

[0071] In a preferred implementation method of the present invention, the proportions of the above-mentioned raw materials are: 11% brown rice, 16% quinoa, 10% oats, 12% buckwheat, 8% highland barley, 7% mung bean, 9% coix rice, 5% sorghum, 16% glutinous rice, and 6% millet. They are directly mixed and baked at 135°C for 45 minutes to obtain a mixed raw material (the mixed raw material can be stored for a long time at room temperature).

[0072] Take 75g of the mixed raw materials, add 1000mL of water, beat with a blender, boil for 15 minutes, and drink after cooling.

[0073] Sensory evaluation of products

[0074] For the beverages of the present invention, 100 volunteers were invited to conduct sensory evaluation on the samples obtained from the above embodiments and comparative examples. The results are shown in Table 6.

[0075] Table 6 Sensory scores of the whole grain beverage of the present invention

[0076]

[0077] The above tasting results show that the product prepared according to the optimal formula and process parameters after optimization in Example 1 has the highest comprehensive score in sensory evaluation. Compared with Example 1, Example 2 reduces the amount of glutinous rice added in the raw material, increases the content of brown rice, reduces the smoothness and sweetness, and slightly increases the astringency; Compared with Example 1, Example 3 reduces the content of quinoa and increases the content of sorghum in the raw material, and the smoothness and fatness of the obtained product are slightly reduced; Compared with Example 1, Example 4 increases the baking temperature of each variety by 5℃-10℃ during pretreatment, and the obtained product increases the burnt flavor while increasing the dry burnt flavor, and the fatness is also slightly reduced; Compared with Example 1, Example 5 reduces the baking temperature of each variety by 5℃-10℃ during pretreatment, and the obtained product has a reduced burnt flavor and a slightly increased raw astringency. In general, the products of Examples 1-5 have a good taste. After tasting, the volunteers feel that the products obtained by the invention are acceptable as daily drinks. In particular, the drink of Example 1 has the characteristics of being delicate and smooth in the mouth, rich in taste layers, mellow and plump, and leaving a lingering fragrance in the mouth after consumption.

[0078] The product of Example 1 can be used as a preferred whole grain beverage.

[0079] The evaluation results of the volunteers after tasting the products of Comparative Examples 1-3 showed that the products made by pulping the raw materials without baking had the worst taste, a strong raw taste, and no burnt aroma or fatness; the products made by pulping the raw materials after a short time of baking after mixing still had a strong raw taste and no obvious taste hierarchy; the products made by pulping the raw materials after a long time of baking after mixing had an obvious burnt taste and no obvious taste hierarchy.

[0080] Comprehensively analyzing the tasting score results of the above products, the production process of Example 1 is the best process for the whole grain and cereal beverage of the present invention.

[0081] Product stability test

[0082] The various grain mixtures obtained in Example 1 of the present invention after differential pretreatment were vacuum-packed into bagged food materials with a net content of 100 grams. After storage at room temperature for 3 months, 75 grams were taken out of the bag, 1000 mL of water was added, and the mixture was added to a wall-breaking pulper for pulping and boiling for 15 minutes. After cooling, the mixture was given to volunteers for tasting. The taste of the beverage was compared with the fresh beverage pulped with the same raw materials. In addition to the slightly reduced caramel flavor, there was no obvious difference in taste. The canned beverage obtained in Example 1 was sterilized at high temperature. After being stored at room temperature for 3 months, the volunteers tasted it immediately after opening the can. The taste of the beverage was compared with the beverage 1 week after filling. In addition to the slightly reduced caramel flavor, there was no obvious difference in taste. This shows that the two forms of the whole-grain and full-nutrition beverages described in the present invention have satisfactory stability, which is conducive to market promotion and sales.

[0083] Although the present invention has been disclosed as above in the preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology may make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. An all-natural whole grain beverage, characterized in that: The raw materials of the all-natural whole-grain beverage include brown rice, quinoa, oats, buckwheat, highland barley, mung bean, coix seed rice, sorghum, glutinous rice and millet; the raw materials are mixed with water, beaten and boiled to obtain the all-natural whole-grain beverage.

2. The all-natural whole grain beverage according to claim 1, characterized in that The raw materials consist of brown rice, quinoa, oats, buckwheat, highland barley, mung beans, coix seed rice, sorghum, glutinous rice and millet.

3. The all-natural whole grain beverage according to claim 1, characterized in that In terms of mass, brown rice accounts for 5%-15% of the raw materials; quinoa accounts for 10%-20% of the raw materials; oats account for 5%-15% of the raw materials; buckwheat accounts for 5%-20% of the raw materials; highland barley accounts for 5%-15% of the raw materials; mung beans account for 5%-15% of the raw materials; coix rice accounts for 5%-10% of the raw materials; sorghum accounts for 0%-15% of the raw materials; glutinous rice accounts for 10%-20% of the raw materials; and millet accounts for 0%-10% of the raw materials.

4. The all-natural whole grain beverage according to claim 1, characterized in that The raw materials, by weight, consist of 11% brown rice, 16% quinoa, 10% oats, 12% buckwheat, 8% highland barley, 7% mung beans, 9% coix rice, 5% sorghum, 16% glutinous rice and 6% millet.

5. The all-natural whole grain beverage according to claim 1, characterized in that The brown rice needs to be baked at 130-140°C for 10-20 minutes; the quinoa needs to be baked at 115-125°C for 10-20 minutes; the oats need to be baked at 130-140°C for 30-50 minutes; the buckwheat needs to be baked at 125-135°C for 25-40 minutes; the highland barley needs to be baked at 125-135°C for 25-40 minutes; the mung bean needs to be baked at 130-140°C for 15-25 minutes; the coix seed needs to be baked at 125-135°C for 30-50 minutes; the sorghum needs to be baked at 130-140°C for 25-40 minutes; the glutinous rice needs to be baked at 125-135°C for 20-30 minutes; and the millet needs to be baked at 125-135°C for 10-20 minutes.

6. The all-natural whole grain beverage according to claim 1, characterized in that The differentiated pretreatment is as follows: brown rice is baked at 135°C for 12 minutes, quinoa is baked at 120°C for 15 minutes, oats are baked at 135°C for 40 minutes, buckwheat is baked at 130°C for 30 minutes, highland barley is baked at 130°C for 40 minutes, mung bean is baked at 135°C for 20 minutes, coix rice is baked at 130°C for 50 minutes, sorghum is baked at 135°C for 30 minutes, glutinous rice is baked at 130°C for 25 minutes, and millet is baked at 130°C for 15 minutes.

7. The all-natural whole grain beverage according to claim 1, characterized in that The mass ratio of raw materials to water is 1:10-15.

8. The all-natural whole grain beverage according to claim 1, characterized in that The beating and boiling time is 10 to 15 minutes.

9. A pulping raw material for an all-natural whole-grain beverage, characterized in that: The pulping raw materials are composed of 11% brown rice, 16% quinoa, 10% oats, 12% buckwheat, 8% highland barley, 7% mung beans, 9% coix rice, 5% sorghum, 16% glutinous rice and 6% millet; The pulping raw materials need to undergo differentiated pretreatment; the differentiated pretreatment is baking brown rice at 135°C for 12 minutes, baking quinoa at 120°C for 15 minutes, baking oats at 135°C for 40 minutes, baking buckwheat at 130°C for 30 minutes, baking highland barley at 130°C for 40 minutes, baking mung beans at 135°C for 20 minutes, baking coix rice at 130°C for 50 minutes, baking sorghum at 135°C for 30 minutes, baking glutinous rice at 130°C for 25 minutes, and baking millet at 130°C for 15 minutes.

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