CN101912140A - Black coarse grain composite drink and production method thereof - Google Patents
Black coarse grain composite drink and production method thereof Download PDFInfo
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- CN101912140A CN101912140A CN2010102474324A CN201010247432A CN101912140A CN 101912140 A CN101912140 A CN 101912140A CN 2010102474324 A CN2010102474324 A CN 2010102474324A CN 201010247432 A CN201010247432 A CN 201010247432A CN 101912140 A CN101912140 A CN 101912140A
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Abstract
The invention discloses a black coarse grain composite drink with black rice, black sesame, black beans and black peanuts as the main raw materials and a production method thereof. The four kinds of black coarse grains are compounded. During preparation, the method of roasting is adopted for increasing the aroma and removing the beany flavor and the colloid compounding technology, colloid milling, high-pressure homogenization and other ultrafine comminution technology are adopted to fully break and levigate the material granules, so that the functional factors contained in the granules completely enter into the drink. The prepared black coarse grain composite protein drink further has nutritional value because of being rich in melanin substances, proteins, linoleic acid and trace elements. Meanwhile, the drink has natural color and exquisite mouthfeel, is fragrant, sweet, smooth, stable and free of precipitates and lamination, has long shelf life, can be suitable for various consumer population in all seasons and can be used as the thirst-quenching drink for replenishing moisture and the nutritional drink at breakfast.
Description
Technical field
The present invention relates to a kind of black coarse grain composite drink, more particularly, the present invention relates to a kind of is base-material and the black coarse grain composite drink that adds other auxiliary materials with black rice, Semen sesami nigrum, black soya bean, black peanut.Simultaneously, the preparation method who also relates to a kind of described black coarse grain composite drink.
Background technology
The nutrient composition content of black rice is abundant, contains protein 8.5～12.5g, fat 2.7～3.8g, carbohydrate 75～84g in every 100g black rice, and its mineral matter and vitamin content all are higher than common rice far away.Also contain anti-cancer active matters such as abundant flavones, anthocyanidin, alkaloid in the black rice cortex.In addition, black rice also is rich in the stronger amino acid of health-care efficacy, contains arginine 716mg, threonine 341mg, lysine 357mg etc. in every 100g black rice.Therefore, black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, curative effect such as invigorate blood circulation makes eye bright.
The black nutrient component content is abundant, contain fatty 46.1g, protein 19.1g, calcium 780mg, phosphorus 516mg, iron 22.70mg, vitamin E 50.4mg in every 100g Semen sesami nigrum, its content of vitamin E occupies first of the vegetable food, also contain unrighted acids such as a large amount of linoleic acid, palmitic acid, arachidic acid in the sesame oil, thus the useful liver of Semen sesami nigrum, kidney tonifying, nourish blood, moisturize, effects such as crow sends out, beauty treatment.
Black soya bean is rich in amino acid, vitamin and the mineral matter etc. of protein, needed by human, contains protein 45.70g in every 100g black soya bean, isoleucine 1463mg, threonine 1363mg, arginase 12 665mg, lysine 1955mg, calcium 224mg; Its crude fat content is 15.60%, the unrighted acid composition that is detected in the grease accounts for 83.00%, wherein palmitic acid, oleic acid, linoleic content are higher, essential fatty acids linoleic and linolenic relative amount that human body can not self synthesize are respectively 49.19% and 8.41%, can prevent effectively that the cholesterol in the serum from increasing and deposition, plays an important role to preventing hypertension and angiocardiopathy; The contained saponin(e of black soya bean has the effect that suppresses the aliphatic acid absorption, promotes its decomposition, but prevention of obesity disease and artery sclerosis; Contain vitamin E 21.9mg in every 100g black soya bean, have stronger oxidation resistance; In addition, black soya bean also has tonifying yin Li Shui, reduce internal heat invigorate blood circulation, subdhing swelling and detoxicating, blacking hair and beauty and the anti-ageing effect of waiting for a long time, diabetes, anaemia and gynaecological disease are all had certain curative effect.
Contain 25%～36% protein in the black peanut, wherein nearly 10% protein is water soluble protein, be referred to as lactalbumin, remaining 90% is a salting-in protein, the biological value of peanut protein (BV) is 58, albumen tire (PER) be 1.7, all higher than tiring of flour, corn, do not contain cholesterol, its nutritive value is only second to soybean protein.Amino acid is widely distributed in the peanut protein, and contains eight seed amino acids of needed by human, belongs to adequate proteins.Simultaneously, the peanut protein color and luster is pure white, and soluble protein and nitrogen solubility index height no matter add in animal food or the vegetable food, can both play the effect that improves food quality, condensed food nutrition.
For a long time, research with top four kinds of black coarse grain produced with combination beverages is less, and patent of invention rarely has report, substantially all is to make protein beverage with single raw material, such as soybean protein beverage, peanut beverage, sesame beverage etc., raw materials used also is not black soybean, Semen sesami nigrum and black peanut.People to the research of black rice beverage still less, black rice beverage does not almost appear on the market.In order fully to develop black rice, widen the purposes of black rice, people begin to explore the black rice beverage production technology.As number of patent application is the production method that the Chinese invention patent application of CN200710302445.5 discloses a kind of black rice beverage, its main points are for being raw material with the black rice, through roasting stir-fry, lixiviate, defibrination, gelatinization, enzymatic liquefaction, saccharification, the enzyme that goes out, centrifugal, doping allotment, the high-pressure homogeneous black rice beverage that promptly gets; But it adopts the biological enzyme digestion method starch-splitting, not only Production Time long, increased technology and equipment, also make product have enzymolysis flavor, influence the product mouthfeel; Simultaneously, the raw material that this invention is adopted is single, is black rice only, makes the product health care also be only limited to black rice, and health care is still needed and further improved.And for example number of patent application is the production method that 200710066380.9 Chinese invention patent application discloses a kind of black rice beverage, it is primary raw material with the black rice, add 4%～6% water-soluble soybean protein and 1%～3% date, longan, Semen Nelumbinis extract, its production main points are to extract into the black rice breast after the black rice ultra-fine grinding, and doping allotment homogeneous promptly gets black rice beverage again.Add date, longan, lotus seeds in its raw material and make the product taste mix, add water-soluble soybean protein in addition and also make its beverage beany flavor heavy, thereby by adding the essence flavouring, product special flavour is nature; Stabilizing agent is selected marine algae extract for use, needs heating for dissolving in use, has increased technology and equipment, and is also very inconvenient; Adopt the extraction filtering technique, the active ingredient in the black rice can not be dissolved in the solvent fully, just is not dissolved in the water such as the Flavonoid substances that has, selenium etc., has lost along with casting out of filter residue when filtering.
Summary of the invention
The objective of the invention is to avoid the deficiency of existing protein beverage and black rice beverage existence, the black coarse grain composite drink of a kind of product comfortable taste, nutrition and health care better function is provided.
The present inventor has carried out the innovation of raw material and processing technology on the prior art basis, promptly adopt black rice, Semen sesami nigrum, black soya bean, black peanut is as primary raw material, product protein and linoleic acid content have been improved greatly, such as pressing black rice 3% in the beverage, Semen sesami nigrum 1.0%, black soya bean 1.5%, black peanut 1.0% (being the percentage by weight minimum content of black coarse grain in the beverage), calculate and by checking according to various black coarse grain protein and content of oil and grease, then protein content can reach more than 1% in the beverage, fat content is more than 1.2%, linoleic acid content more than 0.8% (by linoleic acid content 80%, the vegetable fat linoleic acid content is far above animal tallow), selenium and the flavones of only bringing into wherein in black rice, 0.015 milligram of Se content, 0.009 milligram of flavones, also do not contain the trace element that other several black coarse grains are brought into, and only the adding water soluble soybean protein obviously there is not the product comprehensive nutrition that composite coarse cereals make.Simultaneously, adopt the baking flavouring not add essence, association colloid mill defibrination and superfine communication technique such as high-pressure homogeneous make the more refinement of various solid content nutritional granulars in the product, and mouthfeel is fine and smooth more smooth and natural.
In one aspect, the invention provides a kind of black coarse grain composite drink, described beverage is a primary raw material with black rice, Semen sesami nigrum, black soya bean, black peanut, and its weight proportion is:
Black rice 3%～6%, Semen sesami nigrum 1%～2%, black soya bean 1.5%～2%, black peanut 1%～2%, white granulated sugar 3%～8%, 0.2%～0.7% mixed emulsifying stabilizer, vegetable fat powder 0.5%～1%, all the other are water;
Described mixed emulsifying stabilizer by black coarse grain composite drink weight, comprises sodium carboxymethylcellulose 0.1%～0.35%, pectin 0.02%～0.07%, xanthans 0.02%～0.07%, glycerin monostearate 0.04%～0.14%, sucrose fatty ester 0.02%～0.07%;
Above-mentioned raw materials is prepared as follows:
With black rice, Semen sesami nigrum, black soya bean and black peanut is that grinding method was produced coarse cereals mixing virgin pulp liquid after raw material adopted the baking flavouring;
Produce liquid glucose with white granulated sugar;
Produce mixed emulsifying stabilizer colloidal solution with sodium carboxymethylcellulose, pectin, xanthans, glycerin monostearate and sucrose fatty ester;
With above-mentioned coarse cereals mixing virgin pulp liquid, liquid glucose, mixed emulsifying stabilizer colloidal solution and vegetable fat powder mixing preparation in proportion, stir, add the allotment of water constant volume, handle through glue mill, high-pressure homogeneous operation again, be the black coarse grain composite drink of producing.
In yet another aspect, the invention provides a kind of preparation method of black coarse grain composite drink, this method comprises the step of following order:
(1) produce the black coarse grain virgin pulp liquid:
Raw material black rice, Semen sesami nigrum, black soya bean and black peanut before the baking carries out removal of impurities respectively to be handled, clod that must be wherein, mildew and rot, insect pest, whole the picking out of sprouting; Drop into baking machine respectively in 150～220 ℃ of baking 10～30min, after clothing is removed with peeling machine in black peanut baking back, 4 kinds of black coarse food grains are mixed, 45～55 ℃ of drinking water with 8～15 weight portions soak 60～120min, be 85～100 ℃ drinking water defibrination then with the temperature of 4～10 weight portions, the defibrination fineness is 120～200 orders, and is standby after filtering;
(2) produce liquid glucose:
White granulated sugar is dropped into molten sugar bowl, is that 85～100 ℃ drinking water fully dissolves with the temperature of 3～5 weight portions, and it is standby that 100～200 orders filter the back;
(3) produce mixed emulsifying stabilizer colloidal solution:
With sodium carboxymethylcellulose, pectin, xanthans, glycerin monostearate, sucrose fatty ester by after the proportioning weighing, drop into the high speed shear jar, with the temperature of 100～150 weight portions is that 85～100 ℃ drinking water is sheared dissolving 10～20min, standby after 100～200 orders filter;
(4) high-pressure homogeneous:
Various virgin pulp liquids, liquid glucose and mixed emulsifying stabilizer colloidal solution and vegetable fat powder that above-mentioned steps (1)～(3) are made mix in proportion, add the allotment of water constant volume, grind through colloid mill glue, homogeneous in pressure 20～32MPa, 60～75 ℃ of high pressure homogenizers of temperature obtains black coarse grain composite drink then.
In addition, with the canned sale of black coarse grain composite drink suitability for industrialized production of the present invention the time, also further comprise steps such as tinning sterilization.Preferably, at 123 ± 2 ℃ of following sterilization 15～25min.
The composition of raw materials that black compound side crops beverage of the present invention is adopted, be to sum up through scientific experiment repeatedly to obtain to form, coarse cereals in the composition of raw materials are chosen black rice and are rich in melanin, dietary fiber, vitamin B complex and iron, zinc, selenium, manganese, mineral matter and trace elements such as copper, particularly selenium wherein has anti-oxidant and the preventing tumor function, and Semen sesami nigrum, black soya bean and black peanut all are rich in protein and multiple nutritional components, therefore with the compound melanin that demonstrates fully of these four kinds of black coarse grains, protein, linoleic acid is composite with trace element, the black health-care effect of fully having given prominence to product.
In the black rice compound side crops beverage of the present invention, described mixed emulsifying stabilizer can be emulsifying agent and a stabilizing agent commonly used in the field of food, the preferred composite mixture that uses glycerin monostearate and sucrose fatty ester is as emulsifying agent, and the composite mixture of sodium carboxymethylcellulose and pectin is as stabilizing agent.The adding of mixed emulsifying stabilizer can improve the aqueous viscosity of compound side crops beverage under the situation that does not influence mouthfeel, prevent aggegation, the sedimentation of protein microbeads, improves the stability of beverage.
Emulsifying agent is the surfactant that connects water and oil phase, and the power of its hydrophilic and oleophilic represents that with hydrophilic lipophilic balance (HLB) HLB is healed big hydrophily more by force, and vice versa.A kind of desirable emulsifying agent should all have stronger affinity with water and oil phase.Depend merely on a kind of emulsifying agent and be difficult to reach perfect condition, when practical application, often will cry composite use little the using of HLB value again, to be better than single emulsifying effectiveness with the big emulsifier of HLB value.The present invention has chosen glycerin monostearate and sucrose fatty ester is composite to improve its emulsifying capacity, glycerin monostearate HLB value is 2.8～3.5, sucrose fatty ester HLB value is 11～15, therefore these two kinds composite be that hydrophily or lipophile are all stronger, the emulsifying agent compatibility that scientific experiment the present invention by repeatedly obtains is better than the composite effect of a variety of emulsifying agents to stablizing effect the best of this black drink.
Selection of stabilizers also is a distinctive feature of the present invention, it is composite to have chosen sodium carboxymethylcellulose, pectin and xanthans, and do not choose the seaweeds extract, reason is that sodium carboxymethylcellulose, pectin and xanthans promptly are dissolvable in water water at normal temperatures, by the colloid mill better effects if, the thickening power of sodium carboxymethylcellulose, pectin and xanthans also has surplus mutually effect, and synergy is arranged, and seaweeds extract such as agar, algin etc. need heating for dissolving, use inconvenience.
Foodstuff beverage manufacture craft difficulty is bigger, and main cause is that the precipitated and separated phenomenon easily takes place, and is difficult to keep original local flavor after the processing processing, and mouthfeel is uncomfortable.The present inventor is by long-term a large amount of research practice, and having succeeded in developing with black rice, Semen sesami nigrum, black soya bean and black peanut is primary raw material, keeps original local flavor and nutritious black coarse grain composite drink.
With after the cleaning of raw materials such as black rice, Semen sesami nigrum, black soya bean and black peanut, adopt to bake aromatizing process in the step (1), defibrination filters then.A lot of vegetable protein beverages do not take to toast this technology of flavouring, but take boiling, vacuum outgas and interpolation essence to remove living flavor, beany flavor and Titian, and we adopt the baking flavouring and do not add essence, fully pure natural.Simultaneously, avoided vacuum outgas to go the deficiency of raw meat, because of vacuum outgas natural flavor raw material when taking off raw meat has also removed.
Described step has been added vegetable fat powder in (4), and its main component comprises lactoprotein, lactose, vegetable oil and maltodextrin, also is rich in the mineral matter such as calcium, phosphorus and iron of needed by human body and various vitamin, amino acid simultaneously.Vegetable fat powder has good dissolving, emulsification, dispersive property, can improve product quality, improves the products'texture characteristic, makes product fragrance have frankincense, and is lubricious more tasty and refreshing.
Levigate, the back high pressure homogenizer homogeneous of the first colloid mill of employing preferably adopts the two-stage homogeneous in the described step (4), and the one-level homogenization pressure is that 20～22MPa, double-stage homogenization pressure are 30～32MPa.
The present invention adopts colloid mill and homogenizer that raw material and raw slurry are carried out ultramicro grinding, rather than employing solvent extraction technology, its purpose mainly contains two and selects: the one, and make all health-care components in the black coarse grain raw material all enter in the beverage by ultramicro grinding, active ingredient can not be dissolved in the deficiency in the solvent fully when having avoided solvent extraction, just is not dissolved in the water such as the Flavonoid substances that has, selenium etc.; The 2nd, ultramicro grinding can make feed particles more small, fat and protein microbeads is more tiny, and water and milkization more abundant, emulsion stabilizing effect is better, the beverage of preparation is finer and smoother, mouthfeel is more moist soft and smooth, no scraper ring and precipitation.
The present inventor has succeeded in developing black coarse grain composite drink by long-term a large amount of research practice, compares with existing black rice composite beverage, has following relatively more outstanding advantage and good effect:
(1) before all raw material defibrinations all through overbaking, not only removed the beany flavor in the black soybean but also made the raw material to have strong roasting and fried fragrance, thereby made the black rice coarse grain beverage that makes also have strong peat-reek;
(2) added vegetable fat powder in the composite beverage, made beverage have frankincense, lubricious more tasty and refreshing;
(3) glue pot is not adopted in the dissolving of emulsion stabilizer, is earlier emulsion stabilizer to be added part water to stir, and filters with the abundant levigate dissolving of colloid mill back then and makes colloidal solution, has reduced the colloidal sol time;
(4) method of operating of levigate, the back high pressure homogenizer homogeneous of the first colloid mill of employing has solved the layering and precipitating problem, makes the product delicate mouthfeel smooth, is easy to digest and assimilate.
Black coarse grain composite drink of the present invention, because black rice, Semen sesami nigrum, black soya bean, black peanut are strong and brisk in taste, there are not other peculiar smell, nutritious, health is strong, is fit to all kinds of consumer groups and drinks, and therefore has market prospects preferably, develop a new field for the utilization of edible resource, improved the value of black rice, Semen sesami nigrum, black soya bean, black peanut.
The specific embodiment
Can further be well understood to the present invention by specific embodiments of the invention given below, but they not limitation of the invention.Except as otherwise noted, the percentage that is adopted among the present invention is percetage by weight.
Embodiment 1
A kind of black coarse grain composite drink comprises following raw materials by weight percent:
Black rice 6%, Semen sesami nigrum 1%, black soya bean 1%, black peanut 1%, white granulated sugar 8%, sodium carboxymethylcellulose 0.3%, pectin 0.1%, glycerin monostearate 0.1%, sucrose fatty ester 0.05%, vegetable fat powder 1%, all the other are water;
Prepare the 100L black coarse grain composite drink, concrete grammar is as follows.
(1) produce the black coarse grain virgin pulp liquid:
Take by weighing the black peanut of 5kg black rice, 1kg Semen sesami nigrum, 1.5kg black soya bean, 1kg respectively, need carry out removal of impurities before the baking and handle, must be with wherein clod, mildew and rot, insect pest, whole the picking out of sprouting; Drop into baking machine respectively in 180 ℃ of baking 20min, after clothing is removed with peeling machine in black peanut baking back, 4 kinds of black coarse food grains are mixed, 50 ℃ of drinking water with 80L soak 100min, treat to carry out defibrination after feed particles is fully soaked swelling, the 42.5kg temperature is 90 ℃ a drinking water defibrination then, and the defibrination fineness is 200 orders, filter after levigate, be stored in temporary jar standby after the filtration;
(2) produce liquid glucose:
The 6kg white granulated sugar is dropped into molten sugar bowl, is that 90 ℃ drinking water fully dissolves with the temperature of 30kg, stirring and dissolving 20min, and it is standby that 200 orders filter the back;
(3) produce mixed emulsifying stabilizer colloidal solution:
With 0.1kg sodium carboxymethylcellulose, 0.02kg pectin, 0.02kg xanthans, 0.04kg glycerin monostearate, 0.02kg sucrose fatty ester, by after the proportioning weighing, drop into the high speed shear jar, with the temperature of 20kg is that 100 ℃ drinking water is sheared dissolving 15min, after 120 orders filter, make colloidal solution insert temporary jar standby;
(4) high-pressure homogeneous:
The above various slurries that prepare, liquid glucose, compound stabilizer colloidal solution are sent into blend tank, the 1kg vegetable fat powder is added in the blend tank, add the water constant volume, stir 15min, use colloid mill circular treatment 2 times to uniform state to 100L; Is 70 ℃ with high pressure homogenizer in temperature, one-level homogenization pressure 22MPa, and homogeneous is 2 times under the double-stage homogenization pressure 32MPa condition, obtains black coarse grain composite drink.
(5) tinning sterilization:
The product that homogeneous is good pack into seal in the vial after, in temperature is that 123 ℃ of following sterilization 20min can kill harmful bacterium, make every index of beverage reach state specified standards, be cooled to normal temperature then in cold water, promptly making can be at the black coarse grain composite drink of market sale.
Embodiment 2
A kind of black coarse grain composite drink comprises following raw materials by weight percent:
Black rice 4%, Semen sesami nigrum 1.5%, black soya bean 1.5%, black peanut 1%, white granulated sugar 7%, sodium carboxymethylcellulose 0.2%, pectin 0.04%, glycerin monostearate 0.08%, sucrose fatty ester 0.04%, vegetable fat powder 1%, all the other are water;
Prepare the 100L black coarse grain composite drink, concrete grammar is as follows.
(1) produce the black coarse grain virgin pulp liquid:
Accurately take by weighing the black peanut of 4kg black rice, 1.5kg Semen sesami nigrum, 1.5kg black soya bean, 1kg respectively, need carry out removal of impurities before the baking and handle, must be with wherein clod, mildew and rot, insect pest, whole the picking out of sprouting; Drop into baking machine respectively in 200 ℃ of baking 20min, after clothing is removed with peeling machine in black peanut baking back, 4 kinds of black coarse food grains are mixed, 50 ℃ of drinking water with 85L soak 80min, treat to carry out defibrination after feed particles is fully soaked swelling, the 42.5kg temperature is 90 ℃ a drinking water defibrination then, and the defibrination fineness is 160 orders, filter after levigate, be stored in temporary jar standby after the filtration;
(2) produce liquid glucose:
The 7kg white granulated sugar is dropped into molten sugar bowl, is that 95 ℃ drinking water fully dissolves with the temperature of 30kg, stirring and dissolving 20min, and it is standby that 150 orders filter the back;
(3) produce mixed emulsifying stabilizer colloidal solution:
Get 0.2kg sodium carboxymethylcellulose, 0.04kg pectin, 0.04kg xanthans, the single hard phytic acid glyceride of 0.08kg and 0.04kg sucrose fatty ester respectively, by after the proportioning weighing, drop into the high speed shear jar, with the temperature of 20kg is that 85 ℃ drinking water is sheared dissolving 15min, after 120 orders filter, make colloidal solution insert temporary jar standby;
(4) high-pressure homogeneous:
The above various slurries that prepare, liquid glucose, compound stabilizer colloidal solution are sent into blend tank, the 1kg vegetable fat powder is added in the blend tank, add the water constant volume, stir 15min, use colloid mill circular treatment 2 times to uniform state to 100L; Is 70 ℃ with high pressure homogenizer in temperature, one-level homogenization pressure 22MPa, and homogeneous is 2 times under the double-stage homogenization pressure 32MPa condition, obtains black coarse grain composite drink.
(5) tinning sterilization:
The product that homogeneous is good pack into seal in the vial after, in temperature is that 123 ℃ of following sterilization 20min can kill harmful bacterium, make every index of beverage reach state specified standards, be cooled to normal temperature then in cold water, promptly making can be at the black coarse grain composite drink of market sale.
Claims (4)
1. a black coarse grain composite drink is characterized in that, described beverage is a primary raw material with black rice, Semen sesami nigrum, black soya bean, black peanut, and its weight proportion is:
Black rice 3%～6%, Semen sesami nigrum 1%～2%, black soya bean 1.5%～2%, black peanut 1%～2%, white granulated sugar 3%～8%, 0.2%～0.7% mixed emulsifying stabilizer, vegetable fat powder 0.5%～1%, all the other are water;
Described mixed emulsifying stabilizer by black coarse grain composite drink weight, comprises sodium carboxymethylcellulose 0.1%～0.35%, pectin 0.02%～0.07%, xanthans 0.02%～0.07%, glycerin monostearate 0.04%～0.14%, sucrose fatty ester 0.02%～0.07%;
Above-mentioned raw materials is prepared as follows:
With black rice, Semen sesami nigrum, black soya bean and black peanut is that grinding method was produced coarse cereals mixing virgin pulp liquid after raw material adopted the baking flavouring;
Produce liquid glucose with white granulated sugar;
Produce mixed emulsifying stabilizer colloidal solution with sodium carboxymethylcellulose, pectin, xanthans, glycerin monostearate and sucrose fatty ester;
With above-mentioned coarse cereals mixing virgin pulp liquid, liquid glucose, mixed emulsifying stabilizer colloidal solution and vegetable fat powder mixing preparation in proportion, stir, add the allotment of water constant volume, handle through glue mill, high-pressure homogeneous operation again, be the black coarse grain composite drink of producing.
2. the preparation method of a black coarse grain composite drink is characterized in that, this method comprises the step of following order:
(1) produce the black coarse grain virgin pulp liquid:
Raw material black rice, Semen sesami nigrum, black soya bean and black peanut before the baking are carried out removal of impurities respectively handle, clod that must be wherein, mildew and rot, insect pest, whole the picking out of sprouting; Drop into baking machine respectively in 150～220 ℃ of baking 10～30min, after clothing is removed with peeling machine in black peanut baking back, 4 kinds of black coarse food grains are mixed, 45～55 ℃ of drinking water with 8～15 weight portions soak 60～120min, be 85～100 ℃ drinking water defibrination then with the temperature of 4～10 weight portions, the defibrination fineness is 120～200 orders, and is standby after filtering;
(2) produce liquid glucose:
White granulated sugar is dropped into molten sugar bowl, is that 85～100 ℃ drinking water fully dissolves with the temperature of 3～5 weight portions, and it is standby that 100～200 orders filter the back;
(3) produce mixed emulsifying stabilizer colloidal solution:
With sodium carboxymethylcellulose, pectin, xanthans, glycerin monostearate, sucrose fatty ester by after the proportioning weighing, drop into the high speed shear jar, with the temperature of 100～150 weight portions is that 85～100 ℃ drinking water is sheared dissolving 10～20min, standby after 100～200 orders filter;
(4) high-pressure homogeneous:
Various virgin pulp liquids, liquid glucose and mixed emulsifying stabilizer colloidal solution and vegetable fat powder that above-mentioned steps (1)～(3) are made mix in proportion, add the allotment of water constant volume, grind through colloid mill glue, homogeneous in pressure 20～32MPa, 60～75 ℃ of high pressure homogenizers of temperature obtains black coarse grain composite drink then.
3. the preparation method of black coarse grain composite drink according to claim 2 is characterized in that, adopts the two-stage homogeneous in the step (4), and the one-level homogenization pressure is that 20～22MPa, double-stage homogenization pressure are 30～32MPa.
4. the preparation method of black coarse grain composite drink according to claim 2 is characterized in that, further comprises the beverage tinning with step (4) gained, and at 123 ± 2 ℃ of following sterilization 15～25min.
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| CN107890091A (en) * | 2017-11-27 | 2018-04-10 | 山西西琳鸟农业科技开发有限公司 | Black coarse grain nutrient powder and preparation method thereof |
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| CN109511850A (en) * | 2018-12-29 | 2019-03-26 | 中国农业科学院农产品加工研究所 | The preparation method of black five cereals beverage |
| CN110623197A (en) * | 2018-06-25 | 2019-12-31 | 恒枫食品科技有限公司 | Additive-free black coarse cereal can formula and preparation method thereof |
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