Processing method of plant-based beverage capable of promoting digestion and absorption

Abstract

The invention discloses a processing method of a plant-based beverage capable of promoting digestion and absorption. The processing method comprises the following specific steps: step 1, selecting raw materials; 2, pretreating the raw materials; step 3, grinding and extracting; step 4, microbial fermentation; after fermentation is completed, filtering and clarifying are carried out, and impurities and microbial thalli in fermentation liquor are removed; step five, blending and homogenizing; and step 6, sterilizing, and then naturally cooling to obtain a beverage finished product. And step 7, packaging. According to the processing method of the plant-based beverage capable of promoting digestion and absorption, fresh vegetables, fruits, beans and other food are used as raw materials, and a scientific formula and a processing method are adopted to prepare the plant-based beverage. The prepared plant-based beverage contains rich plant nutrients, contains rich vitamins, proteins, amino acids, minerals and other nutritional ingredients, is beneficial to body health, and can regulate the flora balance in intestinal tracts, so that the intestinal micro-ecological environment is improved, and digestion and absorption are facilitated.

Description

Technical Field

[0001] The invention relates to the technical field, in particular to a method for processing a plant-based beverage capable of promoting digestion and absorption. Background Art

[0002] Plant-based beverages are liquid beverages made from plants or plant extracts (excluding fruits, vegetables, tea, and coffee, roots, stems, leaves, flowers, seeds of non-fruit and vegetable plants, and juices secreted by bamboo or trees themselves, such as grains, edible fungi, edible algae and ferns, cocoa, chrysanthemum, etc.) as raw materials, with or without other food raw materials and (or) food additives, which are processed or fermented.

[0003] Currently, most processing methods for plant-based beverages use direct pressing or grinding, which has a poor taste and a small applicability. The processing of plant-based beverages is not thorough enough. After consumption, the absorption rate of nutrients in the plant-based beverages is low, which cannot meet people's dietary needs well. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for processing a plant-based beverage that can promote digestion and absorption, thereby solving the problems raised in the above-mentioned background technology.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for processing a plant-based beverage that can promote digestion and absorption comprises the following specific steps:

[0006] Step 1: Raw material selection;

[0007] Step 2: Raw material pretreatment, including cleaning and impurity removal of the raw materials, and soaking the raw materials;

[0008] Step 3: Grinding and extracting, grinding the soaked plant raw materials, using crushing and grinding equipment to grind for 1-6 hours, and the grinding particle size is adjusted according to different plant raw materials; stirring and mixing the ground powder with distilled water, the mass mixing ratio of the two is 1:1-5, until the stirring is uniform, heating to 50-60°C during the stirring process, keeping warm for 20-30 minutes, and then heating to 100-120°C, dehydrating and compressing, and removing the solid raw materials in the solution, retaining the concentrated liquid;

[0009] Step 4: Microbial fermentation. Select appropriate fermentation agents according to the type of fermented beverage. Fermentation agents include lactic acid bacteria and yeast. Fermentation and cultivation are carried out at 30-50°C and pH 5.0-6.5 to achieve microbial reproduction. Mix the processed raw materials with the fermentation agent in proportion and put them into the fermentation tank for fermentation. Control the temperature, humidity and fermentation time during the fermentation process.

[0010] After fermentation is completed, filtration and clarification processes are carried out to remove impurities and microbial cells in the fermentation liquid;

[0011] Step 5: Mixing and homogenization;

[0012] Step 6: Sterilize the obtained liquid at 70-80°C for 15-30 minutes; then cool it naturally to 25°C to obtain the finished beverage;

[0013] Step 7: Packaging.

[0014] Optionally, the raw material selection in step 1 is plant raw materials containing soluble dietary fiber, such as oats and apples.

[0015] Optionally, the step 2 is specifically as follows:

[0016] The selected plant raw materials are cleaned to remove dust, dirt and impurities on the surface, and damaged raw materials are discarded; the cleaned plant raw materials are then soaked in warm water for 1-2 hours.

[0017] Optionally, the temperature of the warm water is set to 25-35° C., and sodium chloride is added to the warm water before soaking, and the mass ratio of warm water to sodium chloride is 10:1-1.5.

[0018] Optionally, the step five is specifically as follows:

[0019] According to the product positioning and demand, vitamins are added to plant-based beverages to promote absorption; and the prepared plant-based beverages are homogenized to avoid stratification during storage.

[0020] Optionally, the step seven is specifically as follows:

[0021] Choose one of the following packaging methods: bottled, bagged, or boxed to seal and store beverages in equal quantities.

[0022] The present invention provides a method for processing a plant-based beverage that can promote digestion and absorption, and has the following beneficial effects:

[0023] The method for processing a plant-based beverage that can promote digestion and absorption uses fresh vegetables, fruits, beans and other foods as raw materials, adopts a scientific formula and processing method, and does not contain animal ingredients; the prepared plant-based beverage contains rich phytonutrients, vitamins, proteins, amino acids, minerals and other nutrients, and drinking a moderate amount can supplement the nutrients needed by the human body, which is beneficial to the health of the body. At the same time, the plant-based beverage can regulate the balance of the flora in the intestine, thereby improving the intestinal microecological environment and facilitating digestion and absorption;

[0024] The beverage is rich in dietary fiber, which can promote gastrointestinal motility, facilitate the digestion and absorption of food, and has the effect of promoting digestion;

[0025] Some plant-based beverages contain special active ingredients, such as plant polyphenols, etc. Plant polyphenols can use plant polyphenols from bamboo leaves and green tea to complex with proteins and amino acids in food residues in the mouth, necrotic cells on the tongue coating, and blood cells in periodontal disease, thereby removing the source of bad breath in the mouth and may play a positive role in the digestive process. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0027] Example 1: A method for processing a plant-based beverage that can promote digestion and absorption, comprising the following specific steps:

[0028] Step 1: Raw material selection, choose carrot as the raw material;

[0029] Step 2: Wash the outer surface of the carrots to remove dust, dirt and impurities on the surface, and remove damaged carrots; then soak the washed carrots in warm water for 1.5 hours, the warm water temperature is set to 26.8°C, and sodium chloride is added to the warm water before soaking, and the mass ratio of warm water to sodium chloride is 10:1.2;

[0030] Step 3: Grinding and extracting, cutting the soaked carrots into pieces with a side length of less than 3 cm, and crushing the pieces, using a grinder to grind for 0.5 h, stirring and mixing the ground carrot puree with distilled water in a mass mixing ratio of 1:1.2, until the mixture is evenly stirred, heating to 42.5° C. during stirring, keeping the temperature for 25 min, then heating to 75.2° C., dehydrating and compressing, removing the carrot residue in the solution, and retaining the concentrate;

[0031] Step 4: Perform secondary filtration and clarification on the concentrate to remove impurities in the concentrate;

[0032] Step 5: Add vitamin C to the concentrate to promote absorption; and homogenize the prepared plant-based beverage to avoid stratification during storage;

[0033] Step 6: Sterilization: sterilize the obtained liquid at 48.6°C for 16 minutes; then naturally cool to 25°C to obtain the finished beverage;

[0034] Step 7: Packaging: Use boxes to seal and store equal amounts of carrot drinks.

[0035] Example 2: A method for processing a plant-based beverage that can promote digestion and absorption, comprising the following specific steps:

[0036] Step 1: Raw material selection, choose tomatoes as the raw material;

[0037] Step 2: Wash the outer surface of the tomatoes to remove dust, dirt and impurities on the surface, and remove damaged tomatoes; then soak the washed tomatoes in warm water for 1 hour, the temperature of the warm water is set to 29.2°C, and sodium chloride is added to the warm water before soaking, the mass ratio of warm water to sodium chloride is 10:1.1, and the tomatoes are peeled after soaking;

[0038] Step 3: Grinding and extracting, squeezing the peeled tomatoes to obtain a tomato solution, adding distilled water and stirring and mixing, the mass mixing ratio of the two is 1:1.4, until stirring is uniform, heating to 52.5°C during stirring, keeping the temperature for 26 minutes, then heating to 80°C, dehydrating and compressing, and removing the solid raw materials in the solution, retaining the concentrate;

[0039] Step 4: Homogenize the prepared plant-based beverage to avoid stratification during storage;

[0040] Step 5: Sterilization: sterilize the obtained liquid at 79.1°C for 20 minutes; then naturally cool to 25°C to obtain the finished beverage;

[0041] Step 6: Packaging: Use bottles to seal and store equal amounts of beverages.

[0042] Example 3: A method for processing a plant-based beverage that can promote digestion and absorption, comprising the following specific steps:

[0043] Step 1: Raw material selection, choose soybean as the raw material;

[0044] Step 2: Wash the soybeans to remove dust, dirt and impurities on the surface, and remove damaged soybeans; then soak the washed soybeans in warm water for 2 hours, and the warm water temperature is set to 32.9°C;

[0045] Step 3: Grinding and extracting, grinding the soaked soybeans, grinding the soybeans with a grinder, the rotation speed is 1000r / min, and the soybean milk is ground to pass through a 120-mesh sieve; using a centrifugal separator to separate the slurry after grinding to remove the dregs, the rotation speed of the centrifugal separator is set to 3500r / min, so as to effectively separate the soybean milk and the dregs to obtain relatively pure soybean milk;

[0046] Step 4: Heat the soy milk to 96.8°C and keep it for 6 minutes to remove the beany smell;

[0047] Step 5: Add sucrose, sodium carboxymethyl cellulose, emulsifier and other additives to the soy milk to prevent the soy milk from settling and stratifying;

[0048] Step 6: Sterilize the obtained liquid at 76.2°C for 20 minutes; then cool it naturally to 25°C to obtain the finished beverage;

[0049] Step 7: Packaging: Choose one of the following methods: bottled, bagged, or boxed to seal and store the beverage in equal quantities.

[0050] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for processing a plant-based beverage that can promote digestion and absorption, characterized in that: The specific steps include: Step 1: Raw material selection; Step 2: Raw material pretreatment, including cleaning and impurity removal of the raw materials, and soaking the raw materials; Step 3: Grinding and extracting, grinding the soaked plant raw materials, using crushing and grinding equipment to grind for 1-6 hours, and the grinding particle size is adjusted according to different plant raw materials; stirring and mixing the ground powder with distilled water, the mass mixing ratio of the two is 1:1-5, until the stirring is uniform, heating to 50-60°C during the stirring process, keeping warm for 20-30 minutes, and then heating to 100-120°C, dehydrating and compressing, and removing the solid raw materials in the solution, retaining the concentrated liquid; Step 4: Microbial fermentation. Select appropriate fermentation agents according to the type of fermented beverage. Fermentation agents include lactic acid bacteria and yeast. Fermentation and cultivation are carried out at 30-50°C and pH 5.0-6.5 to achieve microbial reproduction. Mix the processed raw materials with the fermentation agent in proportion and put them into the fermentation tank for fermentation. Control the temperature, humidity and fermentation time during the fermentation process. After fermentation is completed, filtration and clarification processes are carried out to remove impurities and microbial cells in the fermentation liquid; Step 5: Mixing and homogenization; Step 6: Sterilize the obtained liquid at 70-80°C for 15-30 minutes; then cool it naturally to 25°C to obtain the finished beverage; Step 7: Packaging.

2. The method for processing a plant-based beverage capable of promoting digestion and absorption according to claim 1, characterized in that: The raw material selection in step 1 is to select plant raw materials containing soluble dietary fiber, such as oats and apples.

3. The method for processing a plant-based beverage capable of promoting digestion and absorption according to claim 1, characterized in that: The step 2 is specifically as follows: The selected plant raw materials are cleaned to remove dust, dirt and impurities on the surface, and damaged raw materials are discarded; the cleaned plant raw materials are then soaked in warm water for 1-2 hours.

4. The method for processing a plant-based beverage capable of promoting digestion and absorption according to claim 3, characterized in that: The temperature of the warm water is set at 25-35° C., and sodium chloride is added to the warm water before soaking, and the mass ratio of warm water to sodium chloride is 10:1-1.

5.

5. The method for processing a plant-based beverage capable of promoting digestion and absorption according to claim 1, characterized in that: The step five is as follows: According to the product positioning and demand, vitamins are added to plant-based beverages to promote absorption; and the prepared plant-based beverages are homogenized to avoid stratification during storage.

6. The method for processing a plant-based beverage capable of promoting digestion and absorption according to claim 1, characterized in that: The step seven is as follows: Choose one of the following packaging methods: bottled, bagged, or boxed to seal and store beverages in equal quantities.

7. The method for processing a plant-based beverage capable of promoting digestion and absorption according to claim 1, characterized in that: The specific steps include: Step 1: Raw material selection, choose plant raw materials containing soluble dietary fiber; Step 2: Raw material pretreatment, including cleaning and impurity removal of the raw materials, and soaking the raw materials; Step 3: Grinding and extracting, grinding the soaked plant raw materials, using crushing and grinding equipment to grind for 1-6 hours, and the grinding particle size is adjusted according to different plant raw materials; stirring and mixing the ground powder with distilled water, the mass mixing ratio of the two is 1:1-5, until the stirring is uniform, heating to 50-60°C during the stirring process, keeping warm for 20-30 minutes, and then heating to 100-120°C, dehydrating and compressing, and removing the solid raw materials in the solution, retaining the concentrated liquid; Step 4: Perform secondary filtration and clarification on the concentrate to remove impurities in the concentrate; Step 5: Mixing and homogenization: according to the product positioning and needs, vitamins are added to the plant-based beverage to promote absorption; and the mixed plant-based beverage is homogenized to avoid stratification during storage; Step 6: Sterilize the obtained liquid at 70-80°C for 15-30 minutes; Then naturally cool to 25°C to obtain a finished beverage; Step 7: Packaging: Choose one of the following methods: bottled, bagged, or boxed to seal and store the beverages in equal quantities.