Preparation method of instant coix seed solid beverage

Abstract

The preparation method of the instant coix seed solid beverage comprises the following steps: preparing steamed coix seeds; preparing steam-exploded coix seeds; performing low-temperature drying on the steam-exploded coix seeds to form dried coix seeds; carrying out superfine grinding on the dried coix seeds by adopting a superfine grinding machine, and sieving by a mesh sieve to obtain coix seed powder; the instant coix seed solid beverage is prepared by uniformly mixing 20 to 100 parts by mass of coix seed powder, 40 to 60 parts by mass of maltodextrin and 0.004 to 0.008 part by mass of adipic acid. On the premise that water-soluble components are not extracted, the steam explosion is adopted to reduce the amylopectin and cellulose content in the coix seeds, and the solubility and digestibility of the coix seed product are ensured; the processes of enzymolysis, fermentation and the like are not involved, stir-frying puffing is replaced by low-temperature drying, and the active ingredients of the coix seeds are reserved; in addition to addition of maltodextrin for seasoning and stabilizing and addition of adipic acid for adjusting pH, no essence, preservative, thickener and the like are added, so that the original flavor of coix seeds is reserved to the maximum extent.

Description

Technical Field

[0001] The present invention relates to the technical field of coix seed beverages, and particularly to a preparation method of an instant coix seed solid beverage. Background Art

[0002] Coix seed is a substance with both medicinal and edible properties and is rich in nutritional value. It has various physiological activities such as anti-cancer and blood sugar lowering. "Compendium of Materia Medica" mentions that "coix seed is a medicine for Yangming meridian, which can strengthen the spleen and benefit the stomach". In daily life, coix seed is often cooked into porridge for consumption, and there has long been a folk saying that eating coix seed can strengthen the spleen, promote diuresis, reduce swelling and expel toxins. The physical extraction and separation methods of the effective pharmacological active ingredients in coix seed, which is both medicinal and edible, are the focus of research, and its active ingredients and pharmacological effects are very clear. However, coix seed has a high content of amylose and cellulose, resulting in problems such as poor solubility and digestibility.

[0003] Research has found that the processing technology affects the quality of coix seed powder products. Extrusion is beneficial to the color and texture shape, and baking helps to retain 1-palmitoyl-2-linoleoyl-3-oleoyl glycerol (PLO). At present, in the existing technology, the focus is mainly on the extraction and formulation of the nutritional components of coix seed, or improving its solubility and digestibility through complex processes such as enzymatic hydrolysis and fermentation, or making it into a liquid beverage form. For example: Patent CN201610954731.9 discloses an instant barley coix seed beverage, which extracts the water-soluble components in coix seed, barley and sweet substances by adopting enzymatic hydrolysis / acid hydrolysis, water extraction and concentration processes to make a solid beverage. Among them, the utilization rate of coix seed is low and the process is cumbersome. Patent CN201610954732.3 discloses an instant tangerine peel coix seed beverage, which also has the same problem, only with slightly different raw material ratios. Patent CN201310447779.7 discloses a coix seed beverage and its production method, which prepares a liquid beverage with high stability by adopting the method of baking first and then grinding, pulping, enzymatic hydrolysis and formulation, and mainly emulsifying and stabilizing the product through additives. The utilization rate of coix seed is high but the processing process is complex. Summary of the Invention

[0004] Based on this, the purpose of the present invention is to provide a preparation method of an instant coix seed solid beverage, which reduces the content of amylopectin and cellulose in coix seed through steam explosion technology, thereby improving solubility and digestibility, and the whole preparation process is simpler.

[0005] A preparation method of an instant coix seed solid beverage includes the following steps: Step S11: Soak coix seed in acetic acid overnight and then steam it until it is about 70% cooked to form steamed coix seed; Step S12: Place the steamed coix seed in a steam explosion machine, keep the pressure at a preset value for a preset time, and then instantaneously release the pressure to form steam-exploded coix seed; Step S13: Low-temperature dry the steam-exploded coix seeds until the moisture content is within 12% to form dried coix seeds. Step S14: Ultra-finely crush the dried coix seeds at a preset temperature using an ultra-fine grinder, and then pass through a 120-mesh sieve to obtain coix seed powder. Step S15: Mix 20 - 100 parts by mass of coix seed powder, 40 - 60 parts of maltodextrin, and 0.004 - 0.008 parts of adipic acid evenly to form an instant coix seed solid beverage.

[0006] Preferably, in step S11, the acetic acid concentration is 0.1%, and the steaming time is 10 - 15 min.

[0007] Preferably, in step S12, the preset pressure is 0.6 - 1.5 Mpa, and the pressure holding time is 0.5 - 8 min.

[0008] Preferably, in step S13, use hot air at 50 - 80 °C to dry the steam-exploded coix seeds spread out in a thin layer.

[0009] Preferably, in step S14, the preset temperature is above 50 °C.

[0010] Compared with the prior art, the beneficial effects of the present invention are as follows: First, without extracting water-soluble components, steam explosion is used to reduce the content of branched-chain starch and cellulose in coix seeds, ensuring the solubility and digestibility of coix seed products. Second, no processes such as enzymatic hydrolysis and fermentation are involved. Low-temperature drying is used instead of frying and puffing, retaining the active ingredients of coix seeds themselves. Third, except for adding maltodextrin for flavoring and stabilization, and adipic acid for pH adjustment, no other flavors, preservatives, thickeners, etc. are added, maximizing the retention of the original flavor of coix seeds. Specific Embodiments

[0011] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art can think of other obvious variations.

[0012] It should be noted that the steam explosion technology in the present invention is a food macromolecule modification technology, which can significantly improve the nutritional level of food, enhance the active functions of food, and improve solubility and digestibility. The treatment process can be divided into two stages: high-temperature steaming and instantaneous decompression blasting. In the high-temperature steaming stage, the raw materials react chemically with high-temperature water vapor in a closed steam explosion chamber, and part of the cellulose and hemicellulose are hydrolyzed, and part of the lignin is softened and degraded. In the instantaneous decompression blasting stage, the expanded gas acts on the raw materials in the form of shock waves, and the physical structures of some components are changed or reorganized. Example 1

[0013] The solid beverage of coix seed after cooking and ultrafine grinding and its preparation method, comprising the following steps: Coix seed cooking: The coix seed is soaked in 0.1% acetic acid overnight and then steamed until fully cooked (35 minutes after the steam starts). Drying: The coix seed in (1) is dried by hot air thin layer drying at a temperature of 80°C until the moisture content is about 10%.

[0014] Ultrafine grinding: While it is hot, the dried coix seed in (2) is ground by a grinder and sieved through a 120-mesh sieve.

[0015] Blending: 50 g / kg of maltodextrin and 0.005 g / kg of adipic acid are added to the coix seed powder in (3) and mixed evenly.

[0016] Packaging: The prepared solid beverage of coix seed is filled into bags and vacuum-packed to obtain the solid beverage of coix seed. Example 2

[0017] The solid beverage of coix seed after steam explosion and ultrafine grinding and its preparation method, comprising the following steps: Coix seed cooking: The coix seed is soaked in 0.1% acetic acid overnight and then steamed until 70% cooked (10 - 15 minutes after the steam starts). Steam explosion: The coix seed in (1) is placed in a steam explosion reactor, and after maintaining the pressure at 0.6 - 1.5 MPa for 0.5 - 8 minutes (the best is to maintain the pressure at 1.2 MPa for 4 minutes), the pressure is instantly released, and the steam-exploded coix seed is collected. Drying: The coix seed in (2) is dried by hot air thin layer drying at a temperature of 50 - 80°C (the best temperature is 65°C) until the moisture content is about 12% (the best is within 6%).

[0018] Ultrafine grinding: While it is hot (do not let it cool down, if it cools down, it needs to be heated to above 50°C before grinding), the dried coix seed in (3) is ultrafinely ground by an ultrafine grinder and sieved through a 120-mesh sieve.

[0019] Blending: 20 - 100 parts by mass of coix seed powder, 40 - 60 parts of maltodextrin, and 0.004 - 0.008 parts of adipic acid (the best ratio is 60 parts of coix seed powder, 50 parts of maltodextrin, and 0.005 parts of adipic acid) are mixed evenly.

[0020] Packaging: The prepared solid beverage of coix seed is filled into bags and vacuum-packed to obtain the solid beverage of coix seed. Comparative Example 1

[0021] Roasted and pulverized coix seed solid beverage and its preparation method. The method includes the following steps: Coix seed ripening: Soak coix seeds in water overnight and steam them until cooked; Roasting: Hot air dry the coix seeds in (1) until semi-dry, add clean sand at a ratio of 1:1, and roast at 200 °C until they pop.

[0022] Ultra-fine pulverization: While it is still hot, use an ultra-fine pulverizer to ultra-finely pulverize the popped coix seeds in (2), and sieve through a 120-mesh sieve.

[0023] Blending: Add 50 g / kg of maltodextrin and 0.005 g / kg of adipic acid to the coix seed powder in (4), and mix evenly.

[0024] Packaging: Pack the blended coix seed solid beverage into bags and perform vacuum packaging to obtain the coix seed solid beverage. Comparative Example 2

[0025] Coix seed solid beverage prepared by enzymolysis after pulverization and its preparation method. The method includes the following steps: Coix seed ripening: Soak coix seeds in 0.1% acetic acid overnight and steam them until cooked; Grinding: Add water at a volume 10 times that of the coix seeds and grind with a colloid mill; Enzymolysis: Add 0.1 g / kg of α-amylase and pullulanase according to the dry weight of the coix seeds, keep at 60 °C for 15 min, heat to 100 °C for sterilization for 10 min, and filter.

[0026] Spray drying: Spray dry the sample after enzymolysis and filtration until the moisture content is about 10%.

[0027] Blending: Add 50 g / kg of maltodextrin and 0.005 g / kg of adipic acid to the coix seed powder in (4), and mix evenly.

[0028] Packaging: Pack the blended coix seed solid beverage into bags and perform vacuum packaging to obtain the coix seed solid beverage. Determination method

[0029] Sample preparation rate H / % Yield of preparing coix seed solid beverage from 100 g of coix seed sample.

[0030] H% = 100 / mass of coix seed solid beverage * 100% Solubility of solid beverage S / % Proportion of the precipitate after drying in the total weight of coix seeds after adding 1 g of coix seed solid beverage to 50 mL of water, stirring for 1 min, and centrifuging.

[0031] S% = (1 - mass of precipitate after drying (g)) / 1 * 100‌ Sensory analysis

[0032] Sensory evaluation panel: a 5-person group, including 3 males and 2 females.

[0033] Table 1 Sensory evaluation form

[0034] The results are as follows: Table 2 Results of Coix lacryma-jobi solid beverages in the examples and comparative examples

[0035] It can be known from the experimental comparison that the present application has the following advantages: First, without extracting water-soluble components, steam explosion is used to reduce the content of amylopectin and cellulose in Coix lacryma-jobi, ensuring the solubility and digestibility of Coix lacryma-jobi products; Second, processes such as enzymatic hydrolysis and fermentation are not involved, and low-temperature drying is used to replace frying and puffing, retaining the active ingredients of Coix lacryma-jobi itself; Third, except for adding maltodextrin for flavoring and stabilization, and adipic acid for pH adjustment, no other flavors, preservatives, thickeners, etc. are added, maximizing the retention of the original flavor of Coix lacryma-jobi.

[0036] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. What is described in the above embodiments and the specification is only the principle of the present invention. Without departing from the spirit and scope of the present invention, various changes and improvements will occur to the present invention, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing an instant coix seed solid beverage, characterized in that: The following steps are involved: Step S11, soaking coix seeds in acetic acid overnight, and then steaming them until they are 70% cooked, so as to form steamed coix seeds; Step S12, placing the steamed coix seeds in a steam explosion machine, maintaining the pressure at a preset pressure for a preset time, and then releasing the pressure instantly to form steam-exploded coix seeds; Step S13, low-temperature drying the steam-exploded coix seeds until the moisture content is within 12% to form dried coix seeds; Step S14, using an ultrafine grinder to ultrafinely grind the dried coix seeds at a preset temperature, and passing through a 120-mesh sieve to obtain coix seed powder; Step S15, uniformly mix 20 to 100 parts by mass of coix seed powder, 40 to 60 parts by mass of maltodextrin and 0.004 to 0.008 parts by mass of adipic acid to form an instant coix seed solid beverage.

2. The method for preparing the instant coix seed solid beverage according to claim 1, characterized in that: In step S11, the acetic acid concentration is 0.1% and the steaming time is 10-15 minutes.

3. The method for preparing the instant coix seed solid beverage according to claim 1, characterized in that: In step S12, the preset pressure is 0.6-1.5 MPa, and the pressure holding time is 0.5-8 min.

4. The method for preparing the instant coix seed solid beverage according to claim 1, characterized in that: In step S13, the steam-exploded coix seeds spread into a thin layer are dried using hot air at 50-80°C.

5. The method for preparing the instant coix seed solid beverage according to claim 1, characterized in that: In step S14, the preset temperature is 50°C or above.

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