CN103141898A - Healthcare beverage compound with yam, black rice and peanut - Google Patents
Healthcare beverage compound with yam, black rice and peanut Download PDFInfo
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Abstract
The invention discloses a healthcare beverage compound with yam, black rice and peanut and a manufacture method thereof, belonging to the field of beverage processing. The beverage is characterized by comprising 35-45 parts of yam juice, 15-25 parts of black rice juice, 15-25 parts of peanut juice, 80 parts of purified water, 4-6 parts of white sugar, 0.05-0.08 part of citric acid, 0.01-0.15 part of carrageenan, 0.13-0.19 part of xanthan gum and 0.13-0.19 part of pectin; and a healthcare beverage end product compound with yam, black rice and peanut is obtained via mixing, filtering, homogenate treatment, degassing, filling, sterilization and packing. According to the beverage, yam juice, black rice juice and peanut juice are mixed to be processed into a beverage which is rich in materials of polysaccharide, anthocyanin, minerals, vitamins and the like good to a human body. The nutrition content is rich, the beverage is sweet and sour, and functions of healthcare and nutrition are integrated. The beverage has the advantages of simple process, low cost, safety, zero toxic and side effects, and convenience in eating.
Description
Technical field
The present invention relates to a kind of Chinese yam black rice peanut composite health care beverage and preparation method thereof, belong to the beverage processing field.
Background technology
Chinese yam formal name used at school Chinese yam is the dry rhizome of Dioscoreaceae plant Chinese yam.Modern medicine study shows, contains rich in protein, polysaccharide, vitamin, fat, choline and amylase etc. in Chinese yam, also contains the indispensable inorganic salts of human body and the trace elements such as I, Ca, Fe and P.It has invigorating spleen and reinforcing stomach, aid digestion, and beneficial lung cough-relieving reduces blood sugar, promote longevity, and the effects such as anti-hepatic coma.Black rice is a kind of rice of dietotherapeutic, belongs to the glutinous rice class, is through the long-term class feature breed that forms of cultivating by the grass rice.The inorganic salts such as the contained manganese of black rice, zinc, copper are mostly high 1～3 times than rice; More contain the special composition such as vitamin C, chlorophyll, anthocyanidin, carrotene and cardiac glycoside that rice lacks, thereby black rice has more nutrition than general rice.Have in the appetizing benefit, strengthening spleen and warming liver makes eye bright and invigorates blood circulation, the effects such as sliding puckery benefits essence, for juvenile canities, women's puerperal asthenia, after being ill body void and anaemia, suffering from a deficiency of the kidney all to have well to take a tonic or nourishing food to build up one's health acts on.Peanut has very high nutritive value, includes abundant fat and protein.Its fat content is 44%～45% according to surveying and determination, and protein content is 24%～36%, and sugar content is 20% left and right.Also contain abundant vitamin B2, PP, A, D, E in peanut, calcium and iron etc.And contain the multivitamins such as thiamine, riboflavin, niacin.Content of mineral substances is also very abundant, particularly contains the necessary amino acid of human body.It has reduce cholesterol, promote brain cell development, strengthen memory, anti-ageing, promote the effects such as children's skeleton development, pre-preventing tumor.
composite health care beverage is now very general, be a kind of carambola composite health care beverage and the processing technology thereof of 201010185949.5 records as number of patent application, be a kind of novel capilary artemisia red date composite health care beverage and the processing technology thereof of 200710118208.3 records as number of patent application, be 201210166243.3 a kind of figs of putting down in writing and Angelica Keiskei composite health care beverage processing technology and preparation method thereof as number of patent application, it is the manufacture method etc. of the ginkgo passion fruit smoked plum composite health care beverage of 201210213274.X record as number of patent application, can find out that from the particular content analysis of above-mentioned data many raw materials can be prepared into composite health care beverage, but be prepared into Chinese yam black rice peanut composite health care beverage and yet there are no report, this product is instant but also nutritious not only.
Summary of the invention
The purpose of this invention is to provide a kind of Chinese yam black rice peanut composite health care beverage and preparation method thereof.
For achieving the above object, the present invention adopts following technical scheme: a kind of Chinese yam black rice peanut composite health care beverage, and each raw material and mass parts thereof are: 0.13 part～0.19 part of 35 parts～45 parts of Succus Rhizoma Dioscoreaes, 15 parts～25 parts of black rice sauces, 15 parts～25 parts, peanut juice, 80 parts of pure water, 4 parts～6 parts of white granulated sugars, 0.05 part～0.08 part of citric acid, 0.10 part～0.15 part of carragheen, 0.13 part～0.19 part of xanthans and pectin; The preparation method of described Succus Rhizoma Dioscoreae is: at first fresh Chinese yam cleaned up, scrapes off epidermis, then with its section, slice thickness 0.4cm～0.5cm; Secondly immediately yam slice is put into and heats 10min～15min in boiling water; The vitamin c solution of putting into subsequently mass concentration 0.2% protects look 1h～2h, takes out yam slice, adds beater making beating 5min～8min after 6～8 times of pure water; Then 80 ℃ of gelatinization 10min, then add 5 ℃ of enzymolysis 40min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 6～8 layers of filtered through gauze get Succus Rhizoma Dioscoreae; The preparation method of described black rice sauce is: at first get the 150 ℃ of baking 10min～30min of black rice after cleaning, hear the burnt odor smell and namely take out; Secondly after toasting, black rice soaks 1h～2h until it is softening in 60 ℃ of pure water; Add subsequently beater making beating 2min～5min after 10 times of pure water, 90 ℃ of gelatinization 20min; Then add 5 ℃ of enzymolysis 50min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 6～8 layers of filtered through gauze get black rice sauce; The preparation method of described peanut juice is: the shelled peanut of at first selecting full grains, not damaged, nothing to go mouldy, reject impurity, and remove scarlet; Secondly soak 4h with 70 ℃～80 ℃ of mass concentration 0.1% sodium bicarbonate solutions, make the abundant imbibition of peanut, the shelled peanut after soaking is rinsed 3～4 times, drain; Then add 80 ℃～90 ℃ pure water of 8 times of shelled peanut quality to carry out the beater making beating; Use at last 6～8 layers of filtered through gauze, the boiling water heating 3min enzyme that goes out gets peanut juice;
The preparation method of above-mentioned a kind of Chinese yam black rice peanut composite health care beverage is: at first Succus Rhizoma Dioscoreae, black rice sauce are mixed with peanut juice, get mixed extract; Then add again pure water, white granulated sugar, citric acid, carragheen, xanthans and pectin allotment according to formula ratio, and stir; Filtration at last, homogeneous, degassed, can, sterilization and packing get Chinese yam black rice peanut composite health care beverage product; Described filtration is to adopt 200 mesh filter screens to filter; Described processing condition is pressure 20MPa～30MPa, temperature 50 C～60 ℃, homogeneous 2～3 times; Described degassed be vacuum outgas 15min under 60 ℃ and 50KPa condition; Described sterilization is to keep 20min～30min under 80 ℃～85 ℃ conditions of temperature, is cooled to step by step room temperature after completing, and dries the tank free surface moisture, namely obtains finished product.
Owing to having adopted above technical scheme, the present invention has the following advantages:
1, the present invention becomes beverage with Succus Rhizoma Dioscoreae, black rice sauce with peanut juice hybrid process, is rich in the multiple materials useful to human body such as polysaccharide, anthocyanidin, minerals and vitamins, and it is nutritious, and sweet and sour taste integrates health care and nutrition.
2, technique of the present invention is simple, and is with low cost, product safety, have no side effect, and instant.
The specific embodiment
Example 1
Each raw material and mass parts thereof are: Succus Rhizoma Dioscoreae 3.5kg, black rice sauce 1.5kg, peanut juice 1.5kg, pure water 8kg, white granulated sugar 0.4kg, citric acid 0.005kg, carragheen 0.01kg, xanthans 0.013kg and pectin 0.013kg; The preparation method of described Succus Rhizoma Dioscoreae is: at first fresh Chinese yam cleaned up, scrapes off epidermis, then with its section, slice thickness 0.4cm; Secondly immediately yam slice is put into and heats 10min in boiling water; The vitamin c solution of putting into subsequently mass concentration 0.2% protects look 1h, takes out yam slice, adds beater making beating 8min after 6 times of pure water; Then 80 ℃ of gelatinization 10min, then add 5 ℃ of enzymolysis 40min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 6 layers of filtered through gauze get Succus Rhizoma Dioscoreae; The preparation method of described black rice sauce is: at first get the 150 ℃ of baking 10min of black rice after cleaning, hear the burnt odor smell and namely take out; Secondly after toasting, black rice soaks 1h until it is softening in 60 ℃ of pure water; Add subsequently beater making beating 2min after 10 times of pure water, 90 ℃ of gelatinization 20min; Then add 5 ℃ of enzymolysis 50min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 6 layers of filtered through gauze get black rice sauce; The preparation method of described peanut juice is: the shelled peanut of at first selecting full grains, not damaged, nothing to go mouldy, reject impurity, and remove scarlet; Secondly soak 4h with 70 ℃ of mass concentration 0.1% sodium bicarbonate solutions, make the abundant imbibition of peanut, the shelled peanut after soaking is rinsed 3 times, drain; Then add 80 ℃ of pure water of 8 times of shelled peanut quality to carry out the beater making beating; Use at last 6 layers of filtered through gauze, the boiling water heating 3min enzyme that goes out gets peanut juice;
Preparation method is: at first Succus Rhizoma Dioscoreae, black rice sauce are mixed with peanut juice, get mixed extract; Then add again pure water, white granulated sugar, citric acid, carragheen, xanthans and pectin allotment according to formula ratio, and stir; Filtration at last, homogeneous, degassed, can, sterilization and packing get Chinese yam black rice peanut composite health care beverage product; Described filtration is to adopt 200 mesh filter screens to filter; Described processing condition is pressure 20MPa, temperature 50 C, homogeneous 3 times; Described degassed be vacuum outgas 15min under 60 ℃ and 50KPa condition; Described sterilization is to keep 30min under 80 ℃ of conditions of temperature, is cooled to step by step room temperature after completing, and dries the tank free surface moisture, namely obtains finished product.
Example 2
Each raw material and mass parts thereof are: Succus Rhizoma Dioscoreae 4.5kg, black rice sauce 2.5kg, peanut juice 2.5kg, pure water 8kg, white granulated sugar 0.6kg, citric acid 0.008kg, carragheen 0.015kg, xanthans 0.019kg and pectin 0.013kg; The preparation method of described Succus Rhizoma Dioscoreae is: at first fresh Chinese yam cleaned up, scrapes off epidermis, then with its section, slice thickness 0.5cm; Secondly immediately yam slice is put into and heats 15min in boiling water; The vitamin c solution of putting into subsequently mass concentration 0.2% protects look 2h, takes out yam slice, adds beater making beating 5min after 8 times of pure water; Then 80 ℃ of gelatinization 10min, then add 5 ℃ of enzymolysis 40min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 8 layers of filtered through gauze get Succus Rhizoma Dioscoreae; The preparation method of described black rice sauce is: at first get the 150 ℃ of baking 20min of black rice after cleaning, hear the burnt odor smell and namely take out; Secondly after toasting, black rice soaks 2h until it is softening in 60 ℃ of pure water; Add subsequently beater making beating 5min after 10 times of pure water, 90 ℃ of gelatinization 20min; Then add 5 ℃ of enzymolysis 50min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 8 layers of filtered through gauze get black rice sauce; The preparation method of described peanut juice is: the shelled peanut of at first selecting full grains, not damaged, nothing to go mouldy, reject impurity, and remove scarlet; Secondly soak 4h with 75 ℃ of mass concentration 0.1% sodium bicarbonate solutions, make the abundant imbibition of peanut, the shelled peanut after soaking is rinsed 3 times, drain; Then add 90 ℃ of pure water of 8 times of shelled peanut quality to carry out the beater making beating; Use at last 8 layers of filtered through gauze, the boiling water heating 3min enzyme that goes out gets peanut juice;
Preparation method is: at first Succus Rhizoma Dioscoreae, black rice sauce are mixed with peanut juice, get mixed extract; Then add again pure water, white granulated sugar, citric acid, carragheen, xanthans and pectin allotment according to formula ratio, and stir; Filtration at last, homogeneous, degassed, can, sterilization and packing get Chinese yam black rice peanut composite health care beverage product; Described filtration is to adopt 200 mesh filter screens to filter; Described processing condition is pressure 25MPa, 55 ℃ of temperature, homogeneous 3 times; Described degassed be vacuum outgas 15min under 60 ℃ and 50KPa condition; Described sterilization is to keep 20min under 85 ℃ of conditions of temperature, is cooled to step by step room temperature after completing, and dries the tank free surface moisture, namely obtains finished product.
Example 3
Each raw material and mass parts thereof are: Succus Rhizoma Dioscoreae 4.0kg, black rice sauce 2.0kg, peanut juice 2.0kg, pure water 8.0kg, white granulated sugar 0.5kg, citric acid 0.006kg, carragheen 0.012kg, xanthans 0.016kg and pectin 0.018kg; The preparation method of described Succus Rhizoma Dioscoreae is: at first fresh Chinese yam cleaned up, scrapes off epidermis, then with its section, slice thickness 0.4cm; Secondly immediately yam slice is put into and heats 12min in boiling water; The vitamin c solution of putting into subsequently mass concentration 0.2% protects look 1.5h, takes out yam slice, adds beater making beating 6min after 8 times of pure water; Then 80 ℃ of gelatinization 10min, then add 5 ℃ of enzymolysis 40min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 8 layers of filtered through gauze get Succus Rhizoma Dioscoreae; The preparation method of described black rice sauce is: at first get the 150 ℃ of baking 25min of black rice after cleaning, hear the burnt odor smell and namely take out; Secondly after toasting, black rice soaks 1.5h until it is softening in 60 ℃ of pure water; Add subsequently beater making beating 3min after 10 times of pure water, 90 ℃ of gelatinization 20min; Then add 5 ℃ of enzymolysis 50min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 8 layers of filtered through gauze get black rice sauce; The preparation method of described peanut juice is: the shelled peanut of at first selecting full grains, not damaged, nothing to go mouldy, reject impurity, and remove scarlet; Secondly soak 4h with 75 ℃ of mass concentration 0.1% sodium bicarbonate solutions, make the abundant imbibition of peanut, the shelled peanut after soaking is rinsed 4 times, drain; Then add 85 ℃ of pure water of 8 times of shelled peanut quality to carry out the beater making beating; Use at last 8 layers of filtered through gauze, the boiling water heating 3min enzyme that goes out gets peanut juice;
Preparation method is: at first Succus Rhizoma Dioscoreae, black rice sauce are mixed with peanut juice, get mixed extract; Then add again pure water, white granulated sugar, citric acid, carragheen, xanthans and pectin allotment according to formula ratio, and stir; Filtration at last, homogeneous, degassed, can, sterilization and packing get Chinese yam black rice peanut composite health care beverage product; Described filtration is to adopt 200 mesh filter screens to filter; Described processing condition is pressure 30MPa, temperature 60 C, homogeneous 2 times; Described degassed be vacuum outgas 15min under 60 ℃ and 50KPa condition; Described sterilization is to keep 25min under 83 ℃ of conditions of temperature, is cooled to step by step room temperature after completing, and dries the tank free surface moisture, namely obtains finished product.
Claims (1)
1. Chinese yam black rice peanut composite health care beverage, it is characterized in that: each raw material and mass parts thereof are: 0.13 part～0.19 part of 35 parts～45 parts of Succus Rhizoma Dioscoreaes, 15 parts～25 parts of black rice sauces, 15 parts～25 parts, peanut juice, 80 parts of pure water, 4 parts～6 parts of white granulated sugars, 0.05 part～0.08 part of citric acid, 0.10 part～0.15 part of carragheen, 0.13 part～0.19 part of xanthans and pectin; The preparation method of described Succus Rhizoma Dioscoreae is: at first fresh Chinese yam cleaned up, scrapes off epidermis, then with its section, slice thickness 0.4cm～0.5cm; Secondly immediately yam slice is put into and heats 10min～15min in boiling water; The vitamin c solution of putting into subsequently mass concentration 0.2% protects look 1h～2h, takes out yam slice, adds beater making beating 5min～8min after 6～8 times of pure water; Then 80 ℃ of gelatinization 10min, then add 5 ℃ of enzymolysis 40min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 6～8 layers of filtered through gauze get Succus Rhizoma Dioscoreae; The preparation method of described black rice sauce is: at first get the 150 ℃ of baking 10min～30min of black rice after cleaning, hear the burnt odor smell and namely take out; Secondly after toasting, black rice soaks 1h～2h until it is softening in 60 ℃ of pure water; Add subsequently beater making beating 2min～5min after 10 times of pure water, 90 ℃ of gelatinization 20min; Then add 5 ℃ of enzymolysis 50min of 0.3% high temperature a-amylase 8; The last boiling water heating 3min enzyme that goes out, 6～8 layers of filtered through gauze get black rice sauce; The preparation method of described peanut juice is: the shelled peanut of at first selecting full grains, not damaged, nothing to go mouldy, reject impurity, and remove scarlet; Secondly soak 4h with 70 ℃～80 ℃ of mass concentration 0.1% sodium bicarbonate solutions, make the abundant imbibition of peanut, the shelled peanut after soaking is rinsed 3～4 times, drain; Then add 80 ℃～90 ℃ pure water of 8 times of shelled peanut quality to carry out the beater making beating; Use at last 6～8 layers of filtered through gauze, the boiling water heating 3min enzyme that goes out gets peanut juice;
The preparation method of above-mentioned a kind of Chinese yam black rice peanut composite health care beverage is: at first Succus Rhizoma Dioscoreae, black rice sauce are mixed with peanut juice, get mixed extract; Then add again pure water, white granulated sugar, citric acid, carragheen, xanthans and pectin allotment according to formula ratio, and stir; Filtration at last, homogeneous, degassed, can, sterilization and packing get Chinese yam black rice peanut composite health care beverage product; Described filtration is to adopt 200 mesh filter screens to filter; Described processing condition is pressure 20MPa～30MPa, temperature 50 C～60 ℃, homogeneous 2～3 times; Described degassed be vacuum outgas 15min under 60 ℃ and 50KPa condition; Described sterilization is to keep 20min～30min under 80 ℃～85 ℃ conditions of temperature, is cooled to step by step room temperature after completing, and dries the tank free surface moisture, namely obtains finished product.
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| CN104172394A (en) * | 2014-06-30 | 2014-12-03 | 桂林实力科技有限公司 | Preparation method for fructus momordicae black-rice peanut beverage |
| CN104186662A (en) * | 2014-07-22 | 2014-12-10 | 张锐源 | Peanut milk |
| CN104273619A (en) * | 2013-07-09 | 2015-01-14 | 河南工业大学 | Preparation method for black-rice peanut composite beverage |
| CN104432308A (en) * | 2014-11-12 | 2015-03-25 | 辽宁大学 | Health Chinese yam and rice compound beverage and preparation method thereof |
| CN105433160A (en) * | 2015-12-03 | 2016-03-30 | 天益食品（徐州）有限公司 | Blood sugar-lowering burdock composite beverage and preparation method thereof |
| CN105495235A (en) * | 2015-12-04 | 2016-04-20 | 天益食品（徐州）有限公司 | High-antioxidant burdock fermented beverage and preparation method thereof |
| CN105495204A (en) * | 2015-12-03 | 2016-04-20 | 天益食品（徐州）有限公司 | Diet type burdock beverage and preparation method thereof |
| CN105901451A (en) * | 2016-04-22 | 2016-08-31 | 佛山科学技术学院 | Black rice compound health beverage and preparation method thereof |
| CN106418058A (en) * | 2016-11-22 | 2017-02-22 | 安徽大学 | Low-energy beverage with Chinese yam and sweet osmanthus and preparation method thereof |
| CN108208662A (en) * | 2018-03-24 | 2018-06-29 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method for compounding nutritional Chinese yam brewed powder |
| CN109953126A (en) * | 2019-03-27 | 2019-07-02 | 江西秀芽农业有限公司 | A kind of vegetable protein beverage and its processing technology containing peanut sprout |
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| CN104273619A (en) * | 2013-07-09 | 2015-01-14 | 河南工业大学 | Preparation method for black-rice peanut composite beverage |
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| CN104186662A (en) * | 2014-07-22 | 2014-12-10 | 张锐源 | Peanut milk |
| CN104432308A (en) * | 2014-11-12 | 2015-03-25 | 辽宁大学 | Health Chinese yam and rice compound beverage and preparation method thereof |
| CN105433160A (en) * | 2015-12-03 | 2016-03-30 | 天益食品（徐州）有限公司 | Blood sugar-lowering burdock composite beverage and preparation method thereof |
| CN105495204A (en) * | 2015-12-03 | 2016-04-20 | 天益食品（徐州）有限公司 | Diet type burdock beverage and preparation method thereof |
| CN105495235A (en) * | 2015-12-04 | 2016-04-20 | 天益食品（徐州）有限公司 | High-antioxidant burdock fermented beverage and preparation method thereof |
| CN105901451A (en) * | 2016-04-22 | 2016-08-31 | 佛山科学技术学院 | Black rice compound health beverage and preparation method thereof |
| CN106418058A (en) * | 2016-11-22 | 2017-02-22 | 安徽大学 | Low-energy beverage with Chinese yam and sweet osmanthus and preparation method thereof |
| CN108208662A (en) * | 2018-03-24 | 2018-06-29 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method for compounding nutritional Chinese yam brewed powder |
| CN109953126A (en) * | 2019-03-27 | 2019-07-02 | 江西秀芽农业有限公司 | A kind of vegetable protein beverage and its processing technology containing peanut sprout |
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