Preparation method and application of zizania latifolia drink

Abstract

The invention relates to the field of beverage preparation, in particular to a preparation method of a zizania latifolia beverage, which comprises the following steps: husking zizania latifolia, disinfecting, shredding, performing vacuum freeze-drying treatment, performing freeze-drying extraction, adding a flavoring agent and potassium sorbate for blending, filtering, homogenizing, canning, sterilizing, and finally performing inspection, subpackaging and warehousing treatment, thereby obtaining the zizania latifolia beverage. The zizania latifolia drink is obtained. In the raw material treatment process of the zizania latifolia beverage, zizania latifolia is cut into thin filaments with the cross section size of 1-2mm * 1-2mm, and then vacuum freeze drying treatment is performed, so that the nutrition of the zizania latifolia can be fully extracted; the flavoring agents fructo-oligosaccharide and sodium chloride are added in the blending process, so that the taste is richer, and the potassium sorbate is added, so that the product can be stored for a long time. Therefore, the prepared zizania aquatica beverage is convenient to store and transport and unique in taste, the vacancy of zizania aquatica products in beverage manufacturing is made up, and nutritional ingredients in zizania aquatica are reserved to a large extent.

Description

Technical Field

[0001] The invention relates to the field of beverage preparation, and in particular to a preparation method and application of wild rice stem beverage. Background Art

[0002] Wild rice, also known as Artemisia argyi, Gaogua, Zizania suspensa, Zizania suspensa, Gaosun, and Zizania melon, is a perennial herbaceous plant of the genus Zizania of the Poaceae family. Wild rice contains more carbohydrates, proteins, fats, etc., which can supplement the body's nutrients and have the effect of strengthening the body; and the organic nitrogen of tender wild rice exists in the form of amino acids, and can provide sulfur elements, which tastes delicious, has high nutritional value, and is easily absorbed by the human body. In addition, wild rice can also clear dampness and heat, detoxify, promote lactation, relieve jaundice, soften the stratum corneum on the surface of the skin, make the skin smooth and delicate, inhibit tyrosinase activity, and thus prevent melanin production. Therefore, wild rice is deeply loved by the people, but after picking, the storage time is short, and wild rice is suitable for planting in the north and south regions. If it needs to be transported, it must be processed before it can be transported. Therefore, it is very important to simply process wild rice so that it can be stored for a long time and easy to transport while retaining its nutrition as much as possible.

[0003] Patent CN108391794B discloses a method for making wild rice stem, which includes steps of pretreatment of wild rice stem, acid hydrolysis with acetic acid, enzymolysis with cellulose, high pressure cooking, drying, loosening, stir frying, etc. In the prior art, the deep-processed products of wild rice stem are mainly such dried wild rice stem or platinum canned food, and less involved in beverage preparation. Although such preparation method can store wild rice stem for a long time and is convenient for transportation, the preparation process is complicated and the nutrient loss is serious.

[0004] Patent CN101849672B discloses a method for preparing a yam and jujube drink, which uses yam and jujube as main raw materials, and prepares the yam and jujube drink through processes such as washing, pre-cooking at 100°C for 15 minutes, peeling and pitting, beating, filtering, homogenizing, blending, secondary homogenization, sterilization, filling and storage. This preparation method can store raw materials for a long time and better retain the nutrients in the raw materials, but the preparation process is relatively complicated.

[0005] Therefore, according to the above-mentioned related technologies, it is urgent to develop a preparation method and application of wild rice stem beverage. Summary of the invention

[0006] In view of this, the purpose of the present invention is to provide a preparation method and application of wild rice stem beverage, so as to alleviate the problem of serious loss of nutrients in wild rice stem products in the prior art.

[0007] Based on the above purpose, the present invention provides a preparation method and application of wild rice stem beverage.

[0008] A method for preparing a wild rice stem beverage comprises the following steps:

[0009] Step S1. Processing the raw materials to obtain freeze-dried wild rice stem;

[0010] Step S2. extracting the freeze-dried wild rice stem to obtain a wild rice stem extract;

[0011] Step S3. preparing the wild rice stem extract to obtain a prepared stock solution;

[0012] Step S4. homogenizing the prepared stock solution to obtain a beverage stock solution;

[0013] Step S5. Canning the beverage stock solution to obtain a crude beverage product;

[0014] Step S6 sterilizes the crude beverage to obtain wild rice stem beverage;

[0015] Step S7. Inspecting, packaging and warehousing the wild rice stem beverage to obtain a finished wild rice stem beverage;

[0016] The raw material processing process in step S1 is: peeling off the shell of the wild rice stem to obtain the young bamboo shoots of the wild rice stem, disinfecting with ethanol, and then cutting the young bamboo shoots of the wild rice stem into wild rice stem filaments with a cross-sectional size of 1-2 mm×1-2 mm using a shredder, and vacuum freeze-drying the wild rice stem filaments to obtain freeze-dried wild rice stems. The wild rice stem filaments cut out by the method can make the extraction more complete, and freeze-drying the wild rice stem filaments can further improve the yield.

[0017] Preferably, the method for extracting the freeze-dried wild rice stem in step S2 is as follows:

[0018] Step S21. The drinking water and the freeze-dried wild rice stem are mixed evenly and then extracted at 80-100°C for 90-120 minutes, during which the mixture is stirred once every 10-15 minutes, and then filtered by vibration using a 250-300 mesh filter cloth while hot to obtain a wild rice stem filtrate a and a filter residue a;

[0019] Step S22. The drinking water and the filter residue a are mixed evenly and then placed at 80-100°C for extraction for 90-120 minutes, stirred once every 10-15 minutes, and then filtered by vibration with a 250-300 mesh filter cloth while hot to obtain wild rice filtrate b and filter residue b;

[0020] Step S23. The drinking water and the filter residue b are mixed evenly and then placed at 80-100°C for extraction for 90-120 minutes, stirred once every 10-15 minutes, and then filtered by vibration with a 250-300 mesh filter cloth while hot to obtain wild rice filtrate c and filter residue c;

[0021] Step S24: Mix the filtrate a, the filtrate b and the filtrate c to obtain a wild rice stem extract.

[0022] Preferably, the mass ratio of drinking water to freeze-dried wild rice stem in step S21 is 7-10:1; the mass ratio of drinking water to filter residue a in step S22 is 7-10:1; and the mass ratio of drinking water to filter residue b in step S23 is 5-8:1.

[0023] Preferably, the process of preparing the wild rice stem extract in step S3 is as follows:

[0024] Add flavoring agent and potassium sorbate to the wild rice stem extract, stir evenly, and obtain a prepared stock solution.

[0025] Preferably, the mass ratio of the wild rice stem extract, the flavoring agent and potassium sorbate is 110-130:6.625-10.535:0.15-0.20.

[0026] Preferably, the flavoring agent is oligofructose and sodium chloride in a mass ratio of 6.6-10.5:0.025-0.035.

[0027] Preferably, the process of homogenizing the prepared stock solution in step S4 is as follows:

[0028] The prepared stock solution is vibrated and filtered through a double-layer 250-300 mesh filter cloth, and then added into a high-pressure homogenizer, and homogenized for 15-25 minutes at a pressure of 15-20 MPa and a temperature of 70-80°C to obtain the beverage stock solution.

[0029] Preferably, the process of canning the beverage concentrate in step S5 is as follows:

[0030] At 85-90°C, the original beverage solution is poured into the can, and the can is sealed to obtain a crude beverage product.

[0031] Preferably, the process of sterilizing the crude beverage in step S6 is as follows:

[0032] The crude beverage is placed in a stainless steel high-pressure sterilizer, sterilized at 118-120°C for 30-35 minutes, and cooled to 20-30°C to obtain the wild rice stem beverage.

[0033] Preferably, the wild rice stem beverage is used for consumption.

[0034] Beneficial effects of the present invention:

[0035] The invention provides a preparation method and application of a wild rice stem beverage. The wild rice stem beverage provided by the invention is convenient to store and transport, is rich in nutrition, and has a simple and easy-to-implement preparation process.

[0036] The invention provides a preparation method and application of a wild rice stem beverage. During the preparation process, young wild rice stem shoots are cut into wild rice stem filaments with a cross-sectional size of 1-2 mm×1-2 mm, so that effective components in the wild rice stem can be more fully extracted, and the wild rice stem filaments are subjected to vacuum freeze-drying treatment, so that the effective component extraction rate can be further improved. Therefore, the wild rice stem beverage prepared by the invention retains the nutritional components in the wild rice stem and the unique flavor of the wild rice stem to a great extent; oligofructose and sodium chloride added during preparation make the flavor of the wild rice stem beverage better, and potassium sorbate added allows the wild rice stem beverage to be stored for a long time. Therefore, the wild rice stem beverage prepared by the invention is easy to store and has a unique taste, and makes up for the vacancy of wild rice stem products in beverage manufacturing. DETAILED DESCRIPTION

[0037] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.

[0038] Some of the raw materials used in the present invention come from the following sources:

[0039] Fructooligosaccharide was purchased from Sichuan Century Star Biotechnology Co., Ltd. (CAS: 308066-66-2), and potassium sorbate was purchased from Jiangxi Huayuyuan Biotechnology Co., Ltd. (CAS: 24634-61-5).

[0040] Embodiment 1: A method for preparing a wild rice stem beverage, comprising the following steps:

[0041] Step S1. peeling off the shell of the wild rice stem to obtain the young wild rice stem shoots, disinfecting them with ethanol, and then cutting the young wild rice stem shoots into wild rice stem filaments with a cross-sectional size of 1 mm×1 mm using a shredder, and performing vacuum freeze-drying on the wild rice stem filaments to obtain freeze-dried wild rice stems;

[0042] Step S2. After mixing 70g of drinking water and 10g of freeze-dried wild rice stem, the mixture was evenly placed at 80°C for extraction for 90min, during which the mixture was stirred once every 10min, and then the mixture was vibrated and filtered with a 250-mesh filter cloth while hot to obtain wild rice stem filtrate a and filter residue a; After mixing 70g of drinking water and 10g of filter residue a, the mixture was evenly placed at 80°C for extraction for 90min, during which the mixture was stirred once every 10min, and then the mixture was vibrated and filtered with a 250-mesh filter cloth while hot to obtain wild rice stem filtrate b and filter residue b; After mixing 50g of drinking water and 10g of filter residue b, the mixture was evenly placed at 80°C for extraction for 90min, during which the mixture was stirred once every 10min, and then the mixture was vibrated and filtered with a 250-mesh filter cloth while hot to obtain wild rice stem filtrate c and filter residue c; filtrate a, filtrate b and filtrate c were mixed to obtain wild rice stem extract;

[0043] Step S3. Add 6.6 g of oligofructose, 0.025 g of sodium chloride and 0.15 g of potassium sorbate to 110 g of wild rice stem extract, stir well to obtain a prepared stock solution;

[0044] Step S4. The prepared stock solution is vibrated and filtered through a double-layer 250-mesh filter cloth, and then added to a high-pressure homogenizer, and homogenized at a pressure of 15 MPa and a temperature of 70°C for 15 minutes to obtain a beverage stock solution;

[0045] Step S5. At 85° C., injecting the beverage concentrate into the can, sealing the can, and obtaining a crude beverage;

[0046] Step S6. Put the crude beverage into a stainless steel high-pressure sterilizer, sterilize at 118° C. for 30 minutes, and cool to 20° C. to obtain the wild rice stem beverage.

[0047] Embodiment 2: A method for preparing a wild rice stem beverage, comprising the following steps:

[0048] Step S1. peeling off the shell of the wild rice stem to obtain the young wild rice stem shoots, disinfecting them with ethanol, and then cutting the young wild rice stem shoots into wild rice stem filaments with a cross-sectional size of 1.3 mm×1.3 mm using a shredder, and performing vacuum freeze-drying on the wild rice stem filaments to obtain freeze-dried wild rice stems;

[0049] Step S2. 80g of drinking water and 10g of freeze-dried wild rice stem are mixed evenly, and then extracted at 87°C for 100min, stirred once every 12.5min, and then vibrated and filtered with a 265-mesh filter cloth while hot to obtain wild rice stem filtrate a and filter residue a; 80g of drinking water and 10g of filter residue a are mixed evenly, and then extracted at 87°C for 100min, stirred once every 12.5min, and then vibrated and filtered with a 265-mesh filter cloth while hot to obtain wild rice stem filtrate b and filter residue b; 60g of drinking water and 10g of filter residue b are mixed evenly, and then extracted at 87°C for 100min, stirred once every 12.5min, and then vibrated and filtered with a 265-mesh filter cloth while hot to obtain wild rice stem filtrate c and filter residue c; filtrate a, filtrate b and filtrate c are mixed to obtain wild rice stem extract;

[0050] Step S3. Add 8.0 g of oligofructose, 0.028 g of sodium chloride and 0.18 g of potassium sorbate to 117 g of wild rice stem extract, stir evenly to obtain a prepared stock solution;

[0051] Step S4. The prepared stock solution is vibrated and filtered through a double-layer 265-mesh filter cloth, and then added to a high-pressure homogenizer, and homogenized at a pressure of 17 MPa and a temperature of 73°C for 18 minutes to obtain a beverage stock solution;

[0052] Step S5. At 87° C., injecting the beverage concentrate into the can, sealing the can, and obtaining a crude beverage;

[0053] Step S6. Put the crude beverage into a stainless steel high-pressure sterilizer, sterilize at 118.5° C. for 32 minutes, and cool to 24° C. to obtain the wild rice stem beverage.

[0054] Embodiment 3: A method for preparing a wild rice stem beverage, comprising the following steps:

[0055] Step S1. peeling off the shell of the wild rice stem to obtain the young wild rice stem shoots, disinfecting them with ethanol, and then cutting the young wild rice stem shoots into wild rice stem filaments with a cross-sectional size of 1.6 mm×1.6 mm using a shredder, and performing vacuum freeze-drying on the wild rice stem filaments to obtain freeze-dried wild rice stems;

[0056] Step S2. After mixing 90g of drinking water and 10g of freeze-dried wild rice stem, the mixture was placed at 94°C for extraction for 110min, during which stirring was performed once every 13.5min, and then the mixture was vibrated and filtered with a 285-mesh filter cloth while hot to obtain wild rice stem filtrate a and filter residue a; after mixing 90g of drinking water and 10g of filter residue a, the mixture was placed at 94°C for extraction for 110min, during which stirring was performed once every 13.5min, and then the mixture was vibrated and filtered with a 285-mesh filter cloth while hot to obtain wild rice stem filtrate b and filter residue b; after mixing 70g of drinking water and 10g of filter residue b, the mixture was placed at 94°C for extraction for 110min, during which stirring was performed once every 13.5min, and then the mixture was vibrated and filtered with a 285-mesh filter cloth while hot to obtain wild rice stem filtrate c and filter residue c; the filtrate a, filtrate b and filtrate c were mixed to obtain wild rice stem extract;

[0057] Step S3. Add 9.0 g of oligofructose, 0.031 g of sodium chloride and 0.19 g of potassium sorbate to 123 g of wild rice stem extract, stir evenly to obtain a prepared stock solution;

[0058] Step S4. The prepared stock solution is vibrated and filtered through a double-layer 285-mesh filter cloth, and then added to a high-pressure homogenizer, and homogenized at a pressure of 18.5 MPa and a temperature of 76°C for 22 minutes to obtain a beverage stock solution;

[0059] Step S5. At 88°C, inject the beverage concentrate into the can, seal the can, and obtain a crude beverage;

[0060] Step S6. Put the crude beverage into a stainless steel high-pressure sterilizer, sterilize at 119° C. for 34 minutes, and cool to 26° C. to obtain the wild rice stem beverage.

[0061] Embodiment 4: A method for preparing a wild rice stem beverage, comprising the following steps:

[0062] Step S1. peeling off the shell of the wild rice stem to obtain the young wild rice stem shoots, disinfecting them with ethanol, and then cutting the young wild rice stem shoots into wild rice stem filaments with a cross-sectional size of 2 mm×2 mm using a shredder, and performing vacuum freeze-drying on the wild rice stem filaments to obtain freeze-dried wild rice stems;

[0063] Step S2. After 100g of drinking water and 10g of freeze-dried wild rice stems are mixed evenly, the mixture is placed at 100°C for extraction for 120min, during which stirring is performed once every 15min, and then the mixture is vibrated and filtered with a 300-mesh filter cloth while hot to obtain wild rice stem filtrate a and filter residue a; after 100g of drinking water and 10g of filter residue a are mixed evenly, the mixture is placed at 100°C for extraction for 120min, during which stirring is performed once every 15min, and then the mixture is vibrated and filtered with a 300-mesh filter cloth while hot to obtain wild rice stem filtrate b and filter residue b; after 80g of drinking water and 10g of filter residue b are mixed evenly, the mixture is placed at 100°C for extraction for 120min, during which stirring is performed once every 15min, and then the mixture is vibrated and filtered with a 300-mesh filter cloth while hot to obtain wild rice stem filtrate c and filter residue c; the filtrate a, filtrate b and filtrate c are mixed to obtain wild rice stem extract;

[0064] Step S3. Add 10.5 g of oligofructose, 0.035 g of sodium chloride and 0.20 g of potassium sorbate to 130 g of wild rice stem extract, stir evenly to obtain a prepared stock solution;

[0065] Step S4. The prepared stock solution is vibrated and filtered through a double-layer 300-mesh filter cloth, and then added to a high-pressure homogenizer, and homogenized at a pressure of 20 MPa and a temperature of 80°C for 25 minutes to obtain a beverage stock solution;

[0066] Step S5. At 90° C., injecting the beverage concentrate into the can, sealing the can, and obtaining a crude beverage;

[0067] Step S6. Put the crude beverage into a stainless steel high-pressure sterilizer, sterilize at 120° C. for 35 minutes, and cool to 30° C. to obtain the wild rice stem beverage.

[0068] Comparative Example 1:

[0069] Compared with Example 1, the present comparative example changes "cross-sectional dimensions of 1 mm×1 mm" into "cross-sectional dimensions of 1 cm×1 cm", and the remaining steps and parameters are the same and will not be repeated in this comparative example, and finally a wild rice stem drink is obtained.

[0070] Comparative Example 2:

[0071] Compared with Example 1, the present comparative example did not perform vacuum freeze-drying during the preparation of the wild rice stem drink, and the remaining steps and parameters were the same, which will not be repeated in this comparative example. Finally, the wild rice stem drink was obtained.

[0072] Comparative Example 3:

[0073] Compared with Example 1, in this comparative example, oligofructose was not added during the preparation of the wild rice stem beverage, and the remaining steps and parameters were the same, which will not be repeated in this comparative example. Finally, the wild rice stem beverage was obtained.

[0074] Comparative Example 4:

[0075] In this comparative example, compared with Example 1, sodium chloride was not added during the preparation of the water bamboo drink, and the remaining steps and parameters were the same. This comparative example will not be repeated here, and finally the water bamboo drink was obtained.

[0076] Comparative Example 5:

[0077] In this comparative example, compared with Example 1, potassium sorbate was not added during the preparation of the water bamboo drink, and the remaining steps and parameters were the same. This comparative example will not be repeated here, and finally the water bamboo drink was obtained.

[0078] Performance test:

[0079] The water bamboo drinks prepared in Examples 1 - 4 and Comparative Examples 1 - 5 were subjected to performance tests:

[0080] Test of pH value:

[0081] Referring to the standard of GB10468 - 89 "Test Method for pH Value of Fruit and Vegetable Products", after the water bamboo drink liquid was mixed evenly, three 5 - mL samples were taken, and the water bamboo drinks prepared in Examples 1 - 4 and Comparative Examples 1 - 5 were tested with a pH meter (PHS - Z, Shanghai Leici Instrument Factory). One sample was tested twice. After ensuring the measurement accuracy, the average value of the three samples was taken as the pH value of the water bamboo drink;

[0082] Test of total number of colonies:

[0083] Referring to the standard of GB4789.2 - 2022 "Food Microbiology Examination, Determination of Total Number of Colonies", 25 mL of the water bamboo drink was sucked with a sterile pipette and put into a sterile homogenization bag containing 225 mL of diluent, and then beaten with a beating homogenizer for 1 - 2 minutes to make a 1:10 sample homogenate. 1 mL of the sample homogenate was sucked twice to make 2 sample culture dishes, and then 1 mL of the blank diluent was sucked twice to make two sterile culture dishes. After being placed horizontally and waiting for the agar to solidify, it was turned over and cultured at 29 - 31 °C for 70 - 75 h. Then, the total number of colonies in the sample culture dishes was tested with a total number of colonies test strip, and the average value of the total number of colonies in the two sample culture dishes was calculated. Ten times the average value was the total number of colonies per milliliter of the sample. The water bamboo drinks prepared in Examples 1 - 4 and Comparative Examples 1 - 5 were tested to obtain the corresponding total number of colonies (CFU);

[0084] Test of total number of colonies after storage:

[0085] Referring to the standard GB4789.2-2022 "Food Microbiology Inspection, Determination of Total Colony Count", use a sterile pipette to draw 25mL of wild rice drink, put it into a sterile homogenizing bag containing 225mL of diluent, and beat it with a slapping homogenizer for 1min-2min to make a 1:10 sample homogenate. Pipette 1mL of sample homogenate twice to make 2 sample culture dishes, and then draw blank dilution twice to make two sterile culture dishes. After placing it horizontally and waiting for the agar to solidify, turn it over, and culture it at 29-31°C for 70-75h. Then use a total colony count test piece to test the total colony count in the sample culture dish, and calculate the average of the total colony counts of the two sample culture dishes. Ten times the average value is the total colony count per milliliter of sample. The wild rice drinks prepared in Example 1-Example 4 and Comparative Examples 1-Comparative Examples 5 were tested after 90 days to obtain the corresponding total colony count (CFU);

[0086] Reducing sugar content test:

[0087] Referring to GB5009.7-85 "Determination of Reducing Sugar in Food" standard, for the wild rice drink prepared in Example 1 to Example 4 and Comparative Example 1 to Comparative Example 5, after removing the sample protein, the copper salt is reduced to cuprous oxide with the reducing sugar in the sample, and then ferrous sulfate is added to oxidize the cuprous oxide to copper salt, and then the ferrous salt generated after oxidation is titrated with potassium permanganate solution, and the cuprous oxide content is calculated according to the potassium permanganate consumption, and then the "Mass Table of Glucose, Fructose, Lactose and Invert Sugar Equivalent to the Mass of Cuprous Oxide" is checked to obtain the reducing sugar content (%) of the wild rice drink;

[0088] Sensory evaluation:

[0089] With reference to GB7101-2022 "Food Safety Standard, Beverages", 20 food professionals were asked to conduct sensory evaluation on the wild rice drinks prepared in Examples 1 to 4 and Comparative Examples 1 to 5. The indicators included color (15 points), aroma (25 points), tissue morphology (10 points), taste (30 points), typicality (10 points) and willingness to purchase (10 points). The evaluation results were expressed as the sum of the scores of each indicator. The evaluation process is as follows: first evaluate the color of the sample: take 50mL of the evenly mixed sample and place it in a colorless and transparent container, carefully observe the color and amount of bubbles of the sample under natural light, then pick up the sample and gently shake the glass to observe whether the sample is turbid and whether there are impurities, and score the color; judge the fragrance of the sample: first gently bring the glass with the sample close to your nose to smell the fragrance, then slowly shake the glass to feel the coordination of the sample's aroma; taste evaluation: rinse your mouth with warm water and drink a small amount of the sample to judge whether other flavors such as sweetness and acidity are coordinated, and at the same time identify whether there are any impurities; typicality: drink a small amount of the sample, and then carefully judge whether it has obvious wild rice flavor characteristics; whether there is a willingness to buy: combine the appearance, smell, and taste of the sample to be tested for comprehensive evaluation to judge the intensity of the willingness to buy. The test results are shown in Table 1:

[0090] Table 1

[0091] Project pH value Total number of colonies / CFU Total number of colonies after storage / CFU Reducing sugar content / % Sensory evaluation / score Example 1 6.35 111 117 12.7 88 Example 2 6.45 119 122 12.6 82 Example 3 6.17 103 106 12.9 87 Example 4 6.25 98 101 11.7 83 Comparative example 1 6.35 112 119 9.1 77 Comparative example 2 6.37 116 133 8.7 73 Comparative example 3 6.39 101 106 6.8 60 Comparative example 4 6.57 113 176 12.3 71 Comparative example 5 6.78 121 598 12.6 85

[0092] Data Analysis:

[0093] As can be seen from Table 1, the performance of the wild rice stem beverage prepared by the present invention in terms of pH value, relative increase in colony number after 30 days of storage, reducing sugar content and sensory evaluation is very impressive.

[0094] This may be because the present invention uses ethanol disinfection, high temperature and high pressure sterilization and the addition of preservative potassium sorbate in the production process to eliminate the original bacteria and inhibit bacterial growth and reproduction, so the total colony count after 90 days is small, which allows the water chestnut beverage prepared by the present invention to be stored for a long time; the water chestnut used in the present invention itself contains more reducing sugars, the present invention cuts the water chestnut into 1mm×1mm filaments in the raw material processing process, adopts vacuum freeze-drying technology in the extraction process and adds oligofructose in the preparation process, which effectively improves the nutrient extraction rate and further increases the content of reducing sugars in the water chestnut beverage, so that the water chestnut beverage prepared by the present invention has a moderate reducing sugar content; the filtering and homogenization steps used in the production process of the water chestnut beverage of the present invention make the finished product clear and transparent, uniform in color, and free of impurities, and the oligofructose and sodium chloride added in the preparation process further enhance the taste and smell of the water chestnut beverage on the basis of the original flavor of the water chestnut, so the sensory score of the water chestnut beverage prepared by the present invention is higher.

[0095] In Comparative Example 1, "cross-sectional dimensions of 1mm×1mm" is changed to "cross-sectional dimensions of 1cm×1cm". It can be seen from Table 1 that compared with Example 1, its reducing sugar content and sensory score are relatively low. This may be because the reducing sugar in the wild rice stem was not fully extracted after the cross-sectional dimension was changed to 1cm×1cm, resulting in a lower reducing sugar content in the prepared wild rice stem beverage, insufficient sweetness, and poor beverage flavor, so its reducing sugar content and sensory score are relatively low; Comparative Example 2 did not perform vacuum freeze-drying during the preparation of the wild rice stem beverage. It can be seen from Table 1 that compared with Example 1, its reducing sugar content and sensory score are relatively low. This may be because the vacuum freeze-drying process can fully extract the reducing sugar in the wild rice stem, while it did not perform vacuum freezing treatment, which resulted in a lower reducing sugar content in the prepared wild rice stem beverage, insufficient sweetness, and poor beverage flavor, so its reducing sugar content and sensory score are relatively low; Comparative Example 3 did not add oligofructose during the preparation of the wild rice stem beverage. It can be seen from Table 1 that compared with Example 1, In Example 1, the reducing sugar content and sensory score are relatively low. This may be because the addition of oligofructose can improve the sweetness of the wild rice drink, while it does not add oligofructose, which leads to a lower reducing sugar content in the prepared wild rice drink, insufficient sweetness, and poor flavor of the drink, so its reducing sugar content and sensory score are relatively low; in Comparative Example 4, sodium chloride is not added during the preparation of the wild rice drink. It can be seen from Table 1 that its sensory score is lower than that of Example 1. This may be because the addition of a small amount of sodium chloride can make the wild rice drink more delicious and tasty, and the taste is richer, while it does not add sodium chloride, which leads to poor flavor of the prepared drink, so its sensory score is relatively low; in Comparative Example 5, potassium sorbate is not added during the preparation of the wild rice drink. It can be seen from Table 1 that compared with Example 1, its total colony count increases a lot after 90 days of storage. This may be because the addition of potassium sorbate can further inhibit the growth and reproduction of bacteria on the basis of ethanol disinfection and high temperature and high pressure sterilization, while it does not add potassium sorbate, so its total colony count is relatively large.

[0096] It should be understood by those skilled in the art that the discussion of any of the above embodiments is merely illustrative and is not intended to imply that the scope of the present invention is limited to these examples. Under the concept of the present invention, the technical features in the above embodiments or different embodiments may be combined, the steps may be implemented in any order, and there are many other variations of the different aspects of the present invention as described above, which are not provided in detail for the sake of simplicity.

[0097] The present invention is intended to cover all such substitutions, modifications and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing a wild rice stem beverage, characterized in that: The following steps are involved: Step S1. Processing the raw materials to obtain freeze-dried wild rice stem; Step S2. extracting the freeze-dried wild rice stem to obtain a wild rice stem extract; Step S3. preparing the wild rice stem extract to obtain a prepared stock solution; Step S4. homogenizing the prepared stock solution to obtain a beverage stock solution; Step S5. Canning the beverage stock solution to obtain a crude beverage product; Step S6 sterilizes the crude beverage to obtain wild rice stem beverage; Step S7. Inspecting, packaging and warehousing the wild rice stem beverage to obtain a finished wild rice stem beverage; The raw material processing process in step S1 is: peeling off the shell of the water bamboo shoots to obtain the water bamboo shoots, disinfecting them with ethanol, and then cutting the water bamboo shoots into water bamboo shoots with a cross-sectional size of 1-2mm×1-2mm using a shredder, and vacuum freeze-drying the water bamboo shoots to obtain freeze-dried water bamboo shoots.

2. The method for preparing the wild rice stem beverage according to claim 1, characterized in that: The method for extracting the freeze-dried wild rice stem in step S2 is as follows: Step S21. The drinking water and the freeze-dried wild rice stem are mixed evenly and then extracted at 80-100°C for 90-120 minutes, during which the mixture is stirred once every 10-15 minutes, and then filtered by vibration using a 250-300 mesh filter cloth while hot to obtain a wild rice stem filtrate a and a filter residue a; Step S22. The drinking water and the filter residue a are mixed evenly and then placed at 80-100°C for extraction for 90-120 minutes, stirred once every 10-15 minutes, and then filtered by vibration with a 250-300 mesh filter cloth while hot to obtain wild rice filtrate b and filter residue b; Step S23. The drinking water and the filter residue b are mixed evenly and then placed at 80-100°C for extraction for 90-120 minutes, stirred once every 10-15 minutes, and then filtered by vibration with a 250-300 mesh filter cloth while hot to obtain wild rice filtrate c and filter residue c; Step S24: Mix the filtrate a, the filtrate b and the filtrate c to obtain a wild rice stem extract.

3. The method for preparing the wild rice stem beverage according to claim 2, characterized in that: The mass ratio of drinking water to freeze-dried wild rice stem in step S21 is 7-10:1; the mass ratio of drinking water to filter residue a in step S22 is 7-10:1; the mass ratio of drinking water to filter residue b in step S23 is 5-8:

1.

4. The method for preparing the wild rice stem beverage according to claim 1, characterized in that: The process of preparing the wild rice stem extract in step S3 is as follows: Add flavoring agent and potassium sorbate to the wild rice stem extract, stir evenly, and obtain a prepared stock solution.

5. The method for preparing the wild rice stem beverage according to claim 4, characterized in that: The mass ratio of the wild rice stem extract, the flavoring agent and potassium sorbate is 110-130:6.625-10.535:0.15-0.

20.

6. The method for preparing the wild rice stem beverage according to claim 4, characterized in that: The flavoring agent is oligofructose and sodium chloride in a mass ratio of 6.6-10.5:0.025-0.

035.

7. The method for preparing the wild rice stem beverage according to claim 1, characterized in that: The process of homogenizing the prepared stock solution in step S4 is as follows: The prepared stock solution is vibrated and filtered through a double-layer 250-300 mesh filter cloth, and then added into a high-pressure homogenizer, and homogenized for 15-25 minutes at a pressure of 15-20 MPa and a temperature of 70-80°C to obtain the beverage stock solution.

8. The method for preparing the wild rice stem beverage according to claim 1, characterized in that: The process of canning the beverage concentrate in step S5 is as follows: At 85-90°C, the original beverage solution is poured into the can, and the can is sealed to obtain a crude beverage product.

9. The method for preparing the wild rice stem beverage according to claim 1, characterized in that: The process of sterilizing the crude beverage in step S6 is as follows: The crude beverage is placed in a stainless steel high-pressure sterilizer, sterilized at 118-120°C for 30-35 minutes, and cooled to 20-30°C to obtain the wild rice stem beverage.

10. An application of the wild rice stem beverage according to any one of claims 1 to 9, characterized in that: The wild rice stem drink is used for consumption.