Solid beverage and preparation method thereof

Abstract

The invention discloses a solid beverage and a preparation method thereof, and belongs to the technical field of food processing.The solid beverage is prepared from, by weight, 75-85 parts of white sorghum flour, 15-22 parts of bovine bone marrow extract, 0.9-1.8 parts of edible salt and 0.005-0.03 part of antioxidant. Through segmented temperature-controlled frying (the white sorghum is 160-180 DEG C / 20-30 min, and the bovine bone marrow is 120-150 DEG C / 25 min), vacuum mixing and electron beam irradiation sterilization processes, the acrylamide generation amount (less than or equal to 50 [mu] g / kg) is significantly reduced, grease oxidation (the peroxide value is less than or equal to 0.15 g / 100 g) is inhibited, and the shelf life is prolonged to 12 months or more, so that the solid beverage has dual nutrients of plant dietary fibers and animal collagen, and the solid beverage has a good market prospect. The food is suitable for exercise nutrition supplement, postoperative rehabilitation and diet intervention of aged people.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a solid beverage and a preparation method thereof. Background Art

[0002] Solid beverage is a special form of beverage that is different from liquid beverage. It processes various raw materials into solid form through specific processes, such as powder, granules, blocks, etc., and needs to be mixed with water when drinking. The solid form is small in size and light in weight, easy to carry, and has a low water content. It has a long shelf life in a dry and cool environment and is easy to store. Bovine bone marrow is rich in protein, which is an important substance that constitutes human cells and tissues. It helps the body grow, repair and maintain normal physiological functions. It can provide a high-quality source of protein for the human body. At the same time, it is also rich in unsaturated fatty acids, such as oleic acid and linoleic acid. These unsaturated fatty acids are beneficial to cardiovascular health, can reduce the levels of cholesterol and triglycerides in the blood, reduce the risk of atherosclerosis, and play a role in preventing cardiovascular diseases.

[0003] Traditional solid beverages (such as grain powder) have low protein content and lack animal-derived nutrients. The high-temperature frying process easily produces harmful substances such as acrylamide and causes oxidation and deterioration of oils. Solid beverages containing animal ingredients are not thoroughly sterilized and have a short shelf life. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the disadvantages of the prior art and provide a solid beverage and a preparation method thereof.

[0005] The technical solution adopted to solve the above technical problems is: a solid beverage, characterized in that it includes weighing raw materials in parts by weight according to the following formula: 75-85 parts of white sorghum powder, 15-22 parts of bovine bone marrow extract, 0.9-1.8 parts of edible salt, and 0.005-0.03 parts of antioxidant.

[0006] Through the above technical scheme, through segmented temperature-controlled frying, vacuum mixing and electron beam irradiation sterilization process, the acrylamide generation can be significantly reduced, and the oil oxidation can be inhibited, so that the solid beverage has both plant dietary fiber and animal collagen nutrition, which is suitable for sports nutrition supplementation, postoperative rehabilitation and dietary intervention for the aging population.

[0007] Furthermore, the moisture content of the white sorghum flour after segmented frying at 160-180° C. is 10%-12%, the bovine bone marrow extract is gradient melted at 120-150° C. and 0.005%-0.03% of antioxidant is added, and the edible salt accounts for 0.9%-1.8%.

[0008] The above technical solution can avoid the loss of nutrients in the cow bone marrow caused by high temperature.

[0009] Furthermore, the antioxidant is a mixture of vitamin E and rosemary extract in a mass ratio of 1:2.

[0010] The above technical solution can extend the shelf life of solid beverages.

[0011] Further, the method comprises the following specific steps:

[0012] Step 1: Put the white sorghum flour into a temperature-controlled electromagnetic frying pan, heat it to 160-180°C at a rate of 10°C / min, and fry it at a constant temperature for 20-30 minutes;

[0013] Step 2: Use a cold air circulation system with a wind speed of 2-3 m / s to cool the white sorghum flour to room temperature within 5 minutes and control the moisture content to 10% to 12%;

[0014] Step 3: After the beef bone marrow is crushed, it is heated in two stages: the first stage is to melt at 120°C-130°C for 5-13 minutes, and the second stage is to heat to 145°C-155°C and stir for 13-18 minutes;

[0015] Step 4: Filter the bovine bone marrow extract through a 100-mesh stainless steel screen, add an antioxidant, and then vacuum degas at a pressure of -0.08 MPa for 5 minutes;

[0016] Step 5: premix the bovine bone marrow extract and edible salt in a vacuum mixer at a temperature of 120°C to 150°C and a speed of 30 to 50 rpm for 10 minutes;

[0017] Step 6: Add white sorghum flour and continue mixing for 15 to 20 minutes, and make granules with a particle size of 0.5 to 1 mm by a twin-screw extruder with a die temperature of 80° C. and a pressure of 2 MPa;

[0018] Step 7: Electron beam irradiation sterilization dose 6-8 kGy, penetration depth 3 cm;

[0019] Step 8: Use aluminum foil composite film bag to fill with nitrogen, nitrogen purity ≥ 99.9%, oxygen permeability ≤ 0.5cm 3 / (m 2 ·24h·0.1MPa).

[0020] Through the above technical solution, low water activity and long shelf life are achieved while retaining the activity of white sorghum dietary fiber and bovine bone marrow collagen.

[0021] Furthermore, the particle size of the solid beverage particles is 0.5-1 mm and the bulk density is 0.45-0.55 g / cm 3 .

[0022] The beneficial effects of the present invention are as follows: the present invention significantly reduces the amount of acrylamide generated (≤50μg / kg), inhibits oil oxidation (peroxide value ≤0.15g / 100g), and prolongs the shelf life to more than 12 months through segmented temperature-controlled frying (white sorghum 160-180℃ / 20-30min, beef bone marrow 120-150℃ / 25min), vacuum mixing and electron beam irradiation sterilization processes. The solid beverage has both plant dietary fiber and animal collagen, and is suitable for sports nutrition supplementation, postoperative rehabilitation and dietary intervention for the aging population. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0025] Embodiment 1:

[0026] like Figure 1 As shown, a solid beverage and a preparation method thereof of the present embodiment, a solid beverage, characterized in that it includes weighing raw materials in parts by weight according to the following formula: 80 parts of white sorghum powder, 19 parts of bovine bone marrow extract, 1 part of edible salt, and 0.02 parts of antioxidant.

[0027] The moisture content of the white sorghum flour after being segmentedly fried at 160-180° C. is 10%-12%, the bovine bone marrow extract is gradiently melted at 120-150° C. and 0.005%-0.03% of an antioxidant is added, and the edible salt accounts for 1.8%.

[0028] Furthermore, the antioxidant is a mixture of vitamin E and rosemary extract in a mass ratio of 1:2.

[0029] The specific steps include:

[0030] Step 1: Put the white sorghum flour into a temperature-controlled electromagnetic frying pan, heat it to 170°C at a rate of 10°C / min, and fry it at a constant temperature for 20 minutes;

[0031] Step 2: Use a cold air circulation system with a wind speed of 2m / s to cool the white sorghum flour to room temperature within 5 minutes and control the moisture content to 10%;

[0032] Step 3: Crush the beef bone marrow and heat it in two stages: melt at 120°C for 5 minutes in the first stage, and heat to 145°C and stir for 13 minutes in the second stage;

[0033] Step 4: Filter the bovine bone marrow extract through a 100-mesh stainless steel screen, add an antioxidant, and then vacuum degas at a pressure of -0.08 MPa for 5 minutes;

[0034] Step 5: premix the bovine bone marrow extract and edible salt in a vacuum mixer at 150°C and 50 rpm for 10 minutes;

[0035] Step 6: Add white sorghum flour and continue mixing for 20 minutes, and then use a twin-screw extruder to granulate at a die temperature of 80°C and a pressure of 2MPa to form granules with a particle size of 1mm;

[0036] Step 7: Electron beam irradiation sterilization dose 8kGy, penetration depth 3cm;

[0037] Step 8: Use aluminum foil composite film bag to fill with nitrogen, nitrogen purity ≥ 99.9%, oxygen permeability ≤ 0.5cm 3 / (m 2 ·24h·0.1MPa).

[0038] The final particle size of the solid beverage is 1 mm and the bulk density is 0.55 g / cm 3 .

[0039] Embodiment 2:

[0040] like Figure 1 As shown, a solid beverage and a preparation method thereof of the present embodiment, a solid beverage, characterized in that it includes weighing raw materials in parts by weight according to the following formula: 85 parts of white sorghum flour, 22 parts of bovine bone marrow extract, 0.9 parts of edible salt, and 0.01 parts of antioxidant.

[0041] The moisture content of the white sorghum flour after being segmentedly fried at 180° C. is 10%, the bovine bone marrow extract is gradient melted at 150° C. and 0.03% of an antioxidant is added, and the edible salt accounts for 0.9%.

[0042] Furthermore, the antioxidant is a mixture of vitamin E and rosemary extract in a mass ratio of 1:2.

[0043] The specific steps include:

[0044] Step 1: Put the white sorghum flour into a temperature-controlled electromagnetic frying pan, heat it to 180°C at a rate of 10°C / min, and fry it at a constant temperature for 30 minutes;

[0045] Step 2: Use a cold air circulation system with a wind speed of 3m / s to cool the white sorghum flour to room temperature within 5 minutes and control the moisture content to 11%;

[0046] Step 3: Crush the beef bone marrow and heat it in two stages: melt at 130°C for 13 minutes in the first stage, and heat to 155°C and stir for 18 minutes in the second stage;

[0047] Step 4: Filter the bovine bone marrow extract through a 100-mesh stainless steel screen, add an antioxidant, and then vacuum degas at a pressure of -0.08 MPa for 5 minutes;

[0048] Step 5: premix the bovine bone marrow extract and edible salt in a vacuum mixer at 120°C and 30 rpm for 10 minutes;

[0049] Step 6: Add white sorghum flour and continue mixing for 15 minutes, and then use a twin-screw extruder to granulate at a die temperature of 80°C and a pressure of 2MPa to form granules with a particle size of 0.5mm;

[0050] Step 7: Electron beam irradiation sterilization dose 6 kGy, penetration depth 3 cm;

[0051] Step 8: Use aluminum foil composite film bag to fill with nitrogen, nitrogen purity ≥ 99.9%, oxygen permeability ≤ 0.5cm 3 / (m 2 ·24h·0.1MPa).

[0052] The final particle size of the solid beverage is 0.5mm and the bulk density is 0.45g / cm 3 .

[0053] The above description is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention.

Claims

1. A solid beverage, characterized in that: The method comprises weighing raw materials in parts by weight according to the following formula: 75-85 parts of white sorghum flour, 15-22 parts of bovine bone marrow extract, 0.9-1.8 parts of edible salt and 0.005-0.03 parts of antioxidant.

2. A solid beverage according to claim 1, characterized in that: The moisture content of the white sorghum flour after being segmentedly fried at 160-180° C. is 10%-12%, the bovine bone marrow extract is gradiently melted at 120-150° C. and 0.005%-0.03% of antioxidant is added, and the edible salt accounts for 0.9%-1.8%.

3. A solid beverage according to claim 2, characterized in that: The antioxidant is a mixture of vitamin E and rosemary extract in a mass ratio of 1:

2.

4. A method for preparing a solid beverage according to any one of claims 1 to 3, characterized in that: The specific steps include: Step 1: Put the white sorghum flour into a temperature-controlled electromagnetic frying pan, heat it to 160-180°C at a rate of 10°C / min, and fry it at a constant temperature for 20-30 minutes; Step 2: Use a cold air circulation system with a wind speed of 2-3 m / s to cool the white sorghum flour to room temperature within 5 minutes and control the moisture content to 10% to 12%; Step 3: After the beef bone marrow is crushed, it is heated in two stages: the first stage is to melt at 120°C-130°C for 5-13 minutes, and the second stage is to heat to 145°C-155°C and stir for 13-18 minutes; Step 4: Filter the bovine bone marrow extract through a 100-mesh stainless steel screen, add an antioxidant, and then vacuum degas at a pressure of -0.08 MPa for 5 minutes; Step 5: premix the bovine bone marrow extract and edible salt in a vacuum mixer at a temperature of 120°C to 150°C and a speed of 30 to 50 rpm for 10 minutes; Step 6: Add white sorghum flour and continue mixing for 15 to 20 minutes, and make granules with a particle size of 0.5 to 1 mm by a twin-screw extruder with a die temperature of 80° C. and a pressure of 2 MPa; Step 7: Electron beam irradiation sterilization dose 6-8 kGy, penetration depth 3 cm; Step 8: Use aluminum foil composite film bag to fill with nitrogen, nitrogen purity ≥ 99.9%, oxygen permeability ≤ 0.5cm 3 / (m 2 ·24h·0.1MPa).

5. A solid beverage according to claim 1, characterized in that: The final particle size of the solid beverage is 0.5-1mm and the bulk density is 0.45-0.55g / cm 3 .

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