CN104522829A - Preparation method of cocoa barley fine meal for clarifying beverage - Google Patents
Preparation method of cocoa barley fine meal for clarifying beverage Download PDFInfo
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- CN104522829A CN104522829A CN201410823859.2A CN201410823859A CN104522829A CN 104522829 A CN104522829 A CN 104522829A CN 201410823859 A CN201410823859 A CN 201410823859A CN 104522829 A CN104522829 A CN 104522829A
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- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 54
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of cocoa barley fine meal for clarifying a beverage. The preparation method comprises the following steps: (1) removing impurities from high-quality barley; washing and drying in the air; baking until the barley skin is yellowed but has no scorched flavor; cooling; crushing by using a crusher; (2) mixing the barley meal obtained in the step (1) with cocoa powder, adding water, and uniformly stirring to obtain cocoa barley slurry A; and (3) treating the slurry A by processes of composite enzymatic hydrolysis, centrifugation, separation, filtration by a ceramic membrane, concentration, spray-drying and the like to obtain the cocoa barley fine meal C or clarifying the beverage. The cocoa barley fine meal disclosed by the invention has heavy and natural flavors of cocoa and barley, is rapid in dissolution speed and clear in juice, and commendably retains the nutritional ingredients of the barley; during the preparation of the cocoa barley fine meal, no organic solvent is used, so the cocoa barley fine meal is a pure natural green product which is water-soluble, good in thermal stability, capable of improving the product quality when being applied to the beverage and also capable of reducing the amount of used stabilizers, shortening the processing period of a beverage enterprise and lowering the production cost.
Description
Technical field
The present invention relates to a kind of preparation method of the cocoa barley fine powder for clear beverage, particularly a kind of by composite, the mode such as multienzyme complex enzyme hydrolysis, ceramic membrane filter and spraying dry method for the preparation of the cocoa barley fine powder of clear beverage that processes raw material.
Background technology
Cocoa power extracts from natural cocoa, and through mixing clearly, roasting, shell, defibrination, squeezing, the operation such as the powder process chocolate brown powder of refining, fragrance is pure, and opaque is fine and smooth, free from admixture, without burnt grain.Containing protein, several amino acids, high heat fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, dimension D, tie up E, tie up B1, tie up B2, tie up B6 and there is the alkaloid of multiple bioactive functions.In natural cocoa powder, alkaloid has stomach invigorating, stimulates gastric secretion, promotes protein digestibility, reduces the indeterminable trophism diarrhea of antibiotic.Increasing result of study shows, the chemical analysis in cocoa power can effectively treat heart disease, diabetes, hypertension and vascular conditions etc.
Barley, another name tries to gain wheat, meal wheat, barebacked wheat, be rich in the nutritional labelings such as starch, protein, fat, B family vitamin, niacin, folic acid, pantothenic acid, calcium, iron, Soluble Fiber, barley is the splendid source of Soluble Fiber, it can reduce the content of Blood Cholesterol, can also reduce the content of low-density lipoprotein; Record according to " Bencao Jingshu ": barley, function is similar to wheat, and its property more Pingliang is satiny, old friend with assistant polished rice with food; Or lean year total eclipse it, and beneficial gas bowl spares, real the five internal organs, the merit of thick stomach, not second to polished rice.
In the market about the form production and sales of barley series products mainly with baked barley tea, large malt extract and Fructus Hordei Germinatus, and produce above product raw material used and all form, at clear beverage processing neck through physics frying processing or simple enzymolysis, fermentation processing with barley.
Summary of the invention
The object of the invention is to make up the defect of current barley beverage product and meeting the demand in market, with high-quality barley for raw material, by composite, the mode such as multienzyme complex enzyme hydrolysis, ceramic membrane filter and spraying dry method for the preparation of the cocoa barley fine powder of clear beverage that processes raw material.
For achieving the above object, method of the present invention adopts following technical scheme
For a preparation method for the cocoa barley fine powder of clear beverage, it is characterized in that the method has following concrete steps:
A high-quality barley is removed impurity by (), toasted with baking box after eluriating, drying, baking temperature is 200 ~ 300 DEG C, to the jaundice of barley epidermis but without the smell of burning, adopts pulverizer to be crushed to 20 ~ 60 orders after cooling;
B pearling cone meal that step (a) obtains by () mixes in mass ratio with cocoa power, and ratio is 1:1 ~ 8:1, adds the water of 5-12 times of mixed material weight, stirs and obtains cocoa barley slurries A;
C cocoa barley slurries A temperature is raised to 40 ~ 45 DEG C by (), the protease adding 0.01% ~ 0.2% of slurries A gross weight carries out enzymolysis, and pH value is 7.5; Insulated and stirred enzymolysis 3.0 ~ 5.0h, adjusts temperature after the complete enzyme that goes out of enzymolysis and drops to 45 ~ 50 DEG C; The amylase adding 0.1% ~ 0.3% of system quality carries out enzymolysis, insulated and stirred enzymolysis 1.5 ~ 4.5h, and adjust temperature again after the complete enzyme that goes out of enzymolysis and drop to 45 ~ 50 DEG C, pH is 6.5; The maltose adding 0.1% ~ 0.2% of system quality carries out enzymolysis, insulated and stirred enzymolysis 2.0 ~ 5.0h, and the complete heating high temperature of enzymolysis goes out enzyme 15 ~ 20min; Obtain the cocoa barley slurries B through enzymolysis;
(d) by after being cooled to room temperature through the cocoa barley slurries B of enzymolysis, centrifugation, the rotating speed of centrifuge, for being greater than 2000 revs/min, obtains cocoa barley clear liquid; Cocoa barley clear liquid is through Ceramic Composite membrane filtration, and parameter is: filter area 0.8m
2, temperature 20 ~ 50 DEG C, pressure 0.3 ~ 0.6MPa, aperture 50nm; Then CT Vacuum Concentration, inlet amount 50 ~ 70L/H, system temperature 35 ~ 50 DEG C, vacuum-75 ~-95KPa, heating steam temperature 80 ~ 95 DEG C; Reach 30 ~ 55% to solid content, carry out spraying dry, parameter is: EAT 180 ~ 220 DEG C, leaving air temp 80 ~ 95 DEG C; Finally obtain cocoa barley fine powder C.
The present invention not only fully remains the active ingredient in cocoa, barley, and inherits cocoa, the aromatic dense local flavor of barley, and meanwhile, emerging of this cocoa barley fine powder, produces clarification barley beverage for drink enterprise and bring Gospel.Advantage of the present invention:
1, the present invention is first composite by processing raw material, complex enzyme hydrolysis is carried out through multiple enzyme, active ingredient in its composite raw material cocoa power and pearling cone meal is thoroughly discharged, then obtains through methods such as ceramic membrane filter, concentrated, spraying dry the cocoa barley fine powder being used for clear beverage.Maintain the feature of cocoa, barley genuineness substantially, open a new way for the preparation of the cocoa barley fine powder of clear beverage.
2, the present invention adopts ceramic composite membrane to carry out ultrafiltration to the clear liquid of its coarse filtration, removing sediment wherein and suspension and cause the macromolecular substances such as the unhydrolysed protein of muddiness or precipitation or starch, and separation process does not need heating, separated material can not be destroyed, thus remain the nutritional labeling of cocoa, barley, ensure the clarity of finished product in water simultaneously.
3, the present invention adopts CT(Centritherm) evaporimeter concentrates, and it is a kind of film, single-action, rotating cone evaporimeter; Have that operating temperature is low, residence time of material is short, once by time concentrating degree high, although film concentration technique has the features such as normal temperature is concentrated, nutritional labeling reservation is complete now, but thickening efficiency is low, energy consumption is large, by comparison, the production efficiency that CT concentrates is high, the process-cycle is short, is applicable to suitability for industrialized production.
4, the present invention draws materials natural, and process does not use any organic solvent, is fully natural green product, as food ingredient, can promote the product quality of finished product, improve the quality of products.
5, the product both water-soluble Heat stability is good prepared of the present invention, the aqueous solution is as clear as crystal, for not only improving product quality in beverage, the addition of stabilizing agent and flavoring essence can also be reduced, meet the health idea of modern food, for liking the consumer drinking salubrious clear beverage, provide another selection; Simultaneously for drink enterprise, can the process-cycle be shortened, keep product stability, Shelf-life, reduce production cost.
Detailed description of the invention
Method of the present invention is described in detail below in conjunction with case study on implementation:
embodiment one
(1) high-quality barley is removed impurity, after eluriating, drying, be baked to the jaundice of barley epidermis with baking box but without the smell of burning, after cooling, adopt pulverizer to be crushed to 20 ~ 60 orders.
(2) pearling cone meal step (1) obtained and cocoa power in mass ratio 2:1 mix, and add the water of 12 times of mixed material weight, stir and obtain cocoa barley slurries A.
(3) cocoa barley slurries A temperature is raised to 40 ~ 45 DEG C, the protease adding 0.09% of slurries A gross weight carries out enzymolysis, pH value is 7.5, insulated and stirred enzymolysis 5.0h, adjust temperature after the complete enzyme that goes out of enzymolysis and drop to 45 ~ 50 DEG C, the amylase adding 0.2% of system quality carries out enzymolysis, insulated and stirred enzymolysis 3.5h, adjust temperature again after the complete enzyme that goes out of enzymolysis and drop to 45 ~ 50 DEG C, pH is 6.5, the maltose adding 0.15% of system quality carries out enzymolysis, insulated and stirred enzymolysis 4.0h, and the complete heating high temperature of enzymolysis goes out enzyme 15 ~ 20min; Obtain the cocoa barley slurries B through enzymolysis.
(4) by after being cooled to room temperature through the cocoa barley slurries B of enzymolysis, centrifugation, obtains cocoa barley clear liquid; Cocoa barley clear liquid is through Ceramic Composite membrane filtration, and parameter is: filter area 0.8m
2, temperature 30 ~ 40 DEG C, pressure 0.3 ~ 0.4MPa, aperture 50nm; Then CT Vacuum Concentration, inlet amount 60 ~ 65L/H, system temperature 45 ~ 50 DEG C, vacuum-75 ~-95KPa, heating steam temperature 80 ~ 95 DEG C; Be about 40 ~ 45% to solid content, carry out spraying dry, parameter is: EAT 200 DEG C, leaving air temp 90 DEG C, obtain cocoa barley fine powder C.
embodiment two
Identical with embodiment one, difference is: the present embodiment will reduce in step (2) for the preparation of the water consumption of slurries A and the content changing initial feed compound proportion increase pearling cone meal; By the high-quality barley after baking, pulverized 40 mesh sieves, pearling cone meal and cocoa power in mass ratio 3:1 add the water of 10 times of raw material weights after mixing, stir and obtain baked barley tea slurries A.Reduce the addition of enzyme in step (3), component A temperature controlled at 40 ~ 45 DEG C, the protease adding 0.08% of component A gross weight carries out enzymolysis, pH value 7.5, insulated and stirred enzymolysis 5h simultaneously.Reduce the use amount of the preparation water consumption of component A, the addition of enzyme and cocoa power, same effect can be reached, reduce energy resource consumption, reduce production cost.
embodiment three
Identical with embodiment two, difference is: EAT when improving inlet amount when CT concentrates in the present embodiment step (4) and reduce spraying dry, CT Vacuum Concentration, inlet amount 65 ~ 70L/H, system temperature 45 ~ 50 DEG C, vacuum-75 ~-85KPa, heating steam temperature 80 ~ 95 DEG C; EAT during spraying dry 190 DEG C, leaving air temp 90 DEG C, while EAT when improving inlet amount when CT concentrates and reduce spraying dry can reach same effect, shorten the process-cycle, increase output, enhance productivity.
embodiment four
Identical with embodiment one, difference is: leaving air temp when increasing ceramic composite membrane filter pressure in the present embodiment step (4) and reduce spraying dry; Ceramic Composite membrane filtration, parameter is: filter area 0.8m
2, temperature 30 ~ 40 DEG C, pressure 0.4 ~ 0.5MPa; EAT during spraying dry 200 DEG C, leaving air temp 85 DEG C.Leaving air temp when increasing ceramic composite membrane filter pressure and reduce spraying dry, while can being effective equally, reducing energy consumption, enhances productivity.
Claims (1)
1., in a kind of preparation method of the cocoa barley fine powder for clear beverage, it is characterized in that the method has following concrete steps:
A high-quality barley is removed impurity by (), toasted with baking box after eluriating, drying, baking temperature is 200 ~ 300 DEG C, to the jaundice of barley epidermis but without the smell of burning, adopts pulverizer to be crushed to 20 ~ 60 orders after cooling;
B pearling cone meal that step (a) obtains by () mixes in mass ratio with cocoa power, and ratio is 1:1 ~ 8:1, adds the water of 5-12 times of mixed material weight, stirs and obtains cocoa barley slurries A;
C cocoa barley slurries A temperature is raised to 40 ~ 45 DEG C by (), the protease adding 0.01% ~ 0.2% of slurries A gross weight carries out enzymolysis, and pH value is 7.5; Insulated and stirred enzymolysis 3.0 ~ 5.0h, adjusts temperature after the complete enzyme that goes out of enzymolysis and drops to 45 ~ 50 DEG C; The amylase adding 0.1% ~ 0.3% of system quality carries out enzymolysis, insulated and stirred enzymolysis 1.5 ~ 4.5h, and adjust temperature again after the complete enzyme that goes out of enzymolysis and drop to 45 ~ 50 DEG C, pH is 6.5; , the maltose adding 0.1% ~ 0.2% of system quality carries out enzymolysis, insulated and stirred enzymolysis 2.0 ~ 5.0h, and the complete heating high temperature of enzymolysis goes out enzyme 15 ~ 20min; Obtain the cocoa barley slurries B through enzymolysis;
(d) by after being cooled to room temperature through the cocoa barley slurries B of enzymolysis, centrifugation, the rotating speed of centrifuge, for being greater than 2000 revs/min, obtains cocoa barley clear liquid; Cocoa barley clear liquid is through Ceramic Composite membrane filtration; Parameter is: filter area 0.8m
2, temperature 20 ~ 50 DEG C, pressure 0.3 ~ 0.6MPa, aperture 50nm; Then CT Vacuum Concentration, inlet amount 50 ~ 70L/H, system temperature 35 ~ 50 DEG C, vacuum-75 ~-95KPa, heating steam temperature 80 ~ 95 DEG C; Reach 30 ~ 55% to solid content, carry out spraying dry, parameter is: EAT 180 ~ 220 DEG C, leaving air temp 80 ~ 95 DEG C; Finally obtain cocoa barley fine powder C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN109628244A (en) * | 2018-11-30 | 2019-04-16 | 江苏华稼食品科技有限公司 | A kind of production method of beer clarification malt extract |
| RU2735204C2 (en) * | 2016-04-22 | 2020-10-28 | ДжейТи ИНТЕРНЕШНЛ СА | Device for generation of aerosol by means of laser |
| CN115843907A (en) * | 2023-01-03 | 2023-03-28 | 洽洽食品股份有限公司 | Malt cocoa powder, preparation method and application thereof in nut kernels |
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| CN1054353A (en) * | 1989-09-19 | 1991-09-11 | 何永吉 | The production method of pure malt extract |
| CN102640832A (en) * | 2011-02-18 | 2012-08-22 | 上海金啤生物科技有限公司 | Production method for coffee malt extract |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2735204C2 (en) * | 2016-04-22 | 2020-10-28 | ДжейТи ИНТЕРНЕШНЛ СА | Device for generation of aerosol by means of laser |
| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN109628244A (en) * | 2018-11-30 | 2019-04-16 | 江苏华稼食品科技有限公司 | A kind of production method of beer clarification malt extract |
| CN115843907A (en) * | 2023-01-03 | 2023-03-28 | 洽洽食品股份有限公司 | Malt cocoa powder, preparation method and application thereof in nut kernels |
| CN115843907B (en) * | 2023-01-03 | 2024-04-12 | 洽洽食品股份有限公司 | Malt cocoa powder, preparation method and application thereof in nut kernels |
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| CN104522829B (en) | 2016-08-17 |
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