A formula of cyperus oleifera soy milk solid beverage and its preparation method

Abstract

The invention discloses a formula of a cyperus oleifera bean milk solid beverage and a preparation method thereof, comprising the following components: cyperus oleifera powder, broad bean powder, fish gelatin powder, and coconut powder. The solid beverage of the invention combines high-quality proteins of cyperus oleifera, broad bean powder, and fish gelatin powder, as well as multiple vitamins, minerals, and dietary fiber, has comprehensive and balanced nutritional ingredients, has a strong milk and bean aroma, has a delicate and mellow taste, is rich and balanced in nutritional ingredients, has good dispersibility, has no agglomeration phenomenon, and all indicators meet the requirements of relevant standards, and has good market application prospects and promotion value.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to a formula of a cyperus oleifera soymilk solid beverage and a preparation method thereof. Background Art

[0002] As people's living standards improve, the demand for healthy, nutritious and convenient food is increasing. Cyperus oleiferus is rich in various nutrients such as protein, unsaturated fatty acids, dietary fiber, vitamins and minerals, and has extremely high nutritional value and health functions. However, the current processed products of Cyperus oleiferus are relatively single in form, and its application in the beverage field has not been fully developed. Traditional soy milk beverages mostly use soybeans as the main raw material, which is relatively limited in nutritional ingredients and flavor. Therefore, developing a solid beverage with Cyperus oleiferus as the featured raw material can not only enrich the product form of Cyperus oleiferus, but also provide consumers with a new beverage choice that is nutritious, unique in taste, easy to store and carry, which has broad market prospects and innovative significance. Summary of the invention

[0003] In view of this, the present invention aims to provide a formula of a cyperus oleifera soymilk solid beverage and a preparation method thereof, which fully utilizes the nutritional components of cyperus oleifera, combines with other high-quality raw materials, and prepares a solid beverage with excellent taste, balanced nutrition, good reconstitution properties and high stability through a scientific and reasonable process, so as to meet consumers' demand for healthy drinks and promote the in-depth development and application of cyperus oleifera in the food industry.

[0004] To achieve the above object, the present invention provides the following technical solution, comprising the following components: cyperus oleifera powder, broad bean powder, fish gelatin powder and coconut powder.

[0005] Preferably, the above formula of cyperus juncea soymilk solid beverage includes the following components by weight: 40-60 parts of cyperus juncea powder, 15-25 parts of broad bean powder, 8-15 parts of gelatin powder, and 5-10 parts of coconut powder.

[0006] Preferably, in the above-mentioned formula of cyperus oleifera soymilk solid beverage and its preparation method, the following steps are included:

[0007] Step 1: Pretreatment of cyperus rotundus: Select high-quality cyperus rotundus, remove impurities, defective beans and foreign matter, rinse with clean water, and soak in 3-5 times the amount of water for 4-6 hours to allow it to fully absorb water and swell;

[0008] Step 2: After soaking, drain the cyperus rotundus, put it into a steamer and steam it at 100-120℃ for 20-30 minutes until it is cooked through. The steamed cyperus rotundus is cooled to room temperature, and then dried at 50-60℃, which can be vacuum dried or hot air dried, until the moisture content is 5-8%, and finally crushed into 100-120 mesh fine powder with an ultra-fine grinder for standby use;

[0009] Step 3: Mixing and blending: accurately weigh cyperus juncea powder, broad bean powder and coconut powder according to the formula ratio, put them into a three-dimensional mixer, and stir them at a speed of 15-20 rpm for 5-8 minutes to fully mix the materials to obtain a mixture of cyperus juncea soymilk solid beverage;

[0010] Step 4: Granulation and drying: The mixed materials are granulated by a screw extrusion granulator. The screw speed of the granulator is controlled at 80-120 rpm and the die temperature is 50-70°C to form uniform granules. The obtained wet granules are evenly spread on the tray, placed in a hot air drying oven, and dried at 55-65°C for 3-4 hours to reduce the moisture content of the granules to 3-5%, ensuring the stability and good preservation of the product;

[0011] Step 5: Packaging: After the dried cyperus oleifera soymilk solid beverage particles are cooled to room temperature, they are packaged in aluminum-plastic composite bags or nitrogen-filled iron cans. The net content of each bag can be designed according to market demand.

[0012] It can be seen from the above technical scheme that, compared with the prior art, the present invention discloses a formula of a cyperus oleifera soymilk solid beverage and a preparation method thereof. The solid beverage of the present invention combines high-quality proteins of cyperus oleifera, broad bean powder and fish gelatin powder, as well as multiple vitamins, minerals and dietary fiber. The nutritional components are comprehensive and balanced, with rich milk and bean aromas, delicate and mellow taste, rich and balanced nutritional components, good dissolution properties, no caking phenomenon, and all indicators meet the requirements of relevant standards, and has good market application prospects and promotion value. DETAILED DESCRIPTION

[0013] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0014] The present invention discloses a formula of a Cyperus oleifera soymilk solid beverage and a preparation method thereof:

[0015] Cyperus oleifera powder: 40-60 parts (parts by weight, the same below), as the core raw material, provides rich protein, unsaturated fatty acids, dietary fiber and unique flavor and taste basis for solid beverages, and is an important guarantee for the nutritional value of the product.

[0016] Broad bean powder: 15-25 parts, not only adds a rich milky flavor, but also supplements high-quality animal protein and calcium and other nutrients. It works with cyperus oleifera powder to enhance the overall taste and nutritional value of the product, making the beverage more mellow and smooth.

[0017] Fish gelatin powder: 8-15 parts, not only adds a rich milky flavor, but also supplements high-quality animal protein and calcium and other nutrients. It works with cyperus oleifera powder to enhance the overall taste and nutritional value of the product, making the beverage more mellow and smooth.

[0018] Coconut flour: 5-10 parts, enhances the overall taste and further improves the flavor.

[0019] Preparation method

[0020] Pretreatment of cyperus rotundus: Select high-quality cyperus rotundus, remove impurities, defective beans and foreign matter, rinse with clean water, and soak in 3-5 times the amount of water for 4-6 hours to allow it to fully absorb water and swell. After soaking, drain the cyperus rotundus, put it in a steamer and steam it at 100-120℃ for 20-30 minutes until it is cooked. The steamed cyperus rotundus is cooled to room temperature, and then dried at 50-60℃. It can be vacuum dried or hot air dried to a moisture content of 5-8%, and finally crushed into 100-120 mesh fine powder with an ultra-fine grinder for standby use.

[0021] Mixing and blending: accurately weigh cyperus juncea powder, broad bean powder and coconut powder according to the formula ratio, put them into a three-dimensional mixer, stir them at a speed of 15-20 rpm for 5-8 minutes to fully mix the materials to obtain a mixture of cyperus juncea soymilk solid beverage.

[0022] Granulation and drying: The mixed materials are granulated by a screw extrusion granulator. The screw speed of the granulator is controlled at 80-120 rpm and the die temperature is 50-70°C to form uniform granules. The obtained wet granules are evenly spread on the tray, placed in a hot air drying oven, and dried at 55-65°C for 3-4 hours to reduce the moisture content of the granules to 3-5%, ensuring the stability and good preservation of the product.

[0023] Packaging: After the dried cyperus oleifera soy milk solid beverage particles are cooled to room temperature, they are packaged in aluminum-plastic composite bags or nitrogen-filled iron cans. The net content of each bag (can) can be designed to be 20-50 grams according to market demand. The packaging process should be carried out in a clean, dry and sterile environment, and the sealing of the packaging should be strictly controlled to prevent the product from being damp, oxidized and contaminated by microorganisms, so as to ensure the quality and shelf life of the product.

[0024] Example 1

[0025] Formula: 40 parts of cyperus rotundus powder, 25 parts of broad bean powder, 10 parts of fish gelatin powder, 8 parts of coconut powder,

[0026] Preparation process: According to the above preparation method, the cyperus rotundus is first pretreated to obtain cyperus rotundus powder; then the raw materials are sequentially put into a three-dimensional mixer for mixing and blending; then granulated by a screw extrusion granulator; finally, the wet granules are dried and packaged to obtain the cyperus rotundus soymilk solid beverage product.

[0027] Example 2

[0028] Recipe: 50 parts of cyperus juncea powder, 20 parts of broad bean powder, 12 parts of fish gelatin powder, and 6 parts of coconut powder.

[0029] Preparation process: The same operating steps as in Example 1 were used to prepare another ratio of cyperus oleifera soymilk solid beverage product.

[0030] Example 3

[0031] Recipe: 60 parts of cyperus rotundus powder, 15 parts of broad bean powder, 8 parts of fish gelatin powder, and 5 parts of coconut powder.

[0032] Preparation process: Repeat the preparation process of Example 1 to obtain the third cyperus oleifera soymilk solid beverage product.

[0033] The sensory evaluation, nutritional component analysis and reconstitution test of the cyperus oleifera soymilk solid beverage prepared in the above embodiment showed that the product had a strong milk and bean aroma, a delicate and mellow taste, rich and balanced nutritional components, good reconstitution, and no agglomeration. All indicators met the requirements of relevant standards and had good market application prospects and promotion value.

[0034] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0035] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A formula of a cyperus oleifera soymilk solid beverage and a preparation method thereof, characterized in that: The invention comprises the following components: cyperus oleifera powder, broad bean powder, fish gelatin powder and coconut powder.

2. The formula of a cyperus oleifera soymilk solid beverage according to claim 1, characterized in that: The invention comprises the following components by weight: 40-60 parts of cyperus oleifera powder, 15-25 parts of broad bean powder, 8-15 parts of fish gelatin powder and 5-10 parts of coconut powder.

3. The formula of a cyperus oleifera soymilk solid beverage and its preparation method according to claim 1, characterized in that: The following steps are involved: Step 1: Pretreatment of cyperus rotundus: Select high-quality cyperus rotundus, remove impurities, defective beans and foreign matter, rinse with clean water, and soak in 3-5 times the amount of water for 4-6 hours to allow it to fully absorb water and swell; Step 2: After soaking, drain the cyperus rotundus, put it into a steamer and steam it at 100-120℃ for 20-30 minutes until it is cooked through. The steamed cyperus rotundus is cooled to room temperature, and then dried at 50-60℃, which can be vacuum dried or hot air dried, until the moisture content is 5-8%, and finally crushed into 100-120 mesh fine powder with an ultra-fine grinder for standby use; Step 3: Mixing and blending: accurately weigh cyperus juncea powder, broad bean powder, and cocos nucifera powder according to the formula ratio, put them into a three-dimensional mixer, and stir them at a speed of 15-20 rpm for 5-8 minutes to fully mix the materials to obtain a mixture of cyperus juncea soymilk solid beverage; Step 4: Granulation and drying: The mixed materials are granulated by a screw extrusion granulator. The screw speed of the granulator is controlled at 80-120 rpm and the die temperature is 50-70°C to form uniform granules. The obtained wet granules are evenly spread on the tray, placed in a hot air drying oven, and dried at 55-65°C for 3-4 hours to reduce the moisture content of the granules to 3-5%, ensuring the stability and good preservation of the product; Step 5: Packaging: After the dried cyperus oleifera soymilk solid beverage particles are cooled to room temperature, they are packaged in aluminum-plastic composite bags or nitrogen-filled iron cans. The net content of each bag can be designed according to market demand.