CN105901458A - Black rice solid beverage and preparation method thereof - Google Patents
Black rice solid beverage and preparation method thereof Download PDFInfo
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- CN105901458A CN105901458A CN201610253702.XA CN201610253702A CN105901458A CN 105901458 A CN105901458 A CN 105901458A CN 201610253702 A CN201610253702 A CN 201610253702A CN 105901458 A CN105901458 A CN 105901458A
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- China
- Prior art keywords
- solid beverage
- zizaniae caduciflorae
- fructus zizaniae
- compound solid
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- 239000007787 solid Substances 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 241000371652 Curvularia clavata Species 0.000 title abstract description 7
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- 229930002877 anthocyanin Natural products 0.000 claims abstract description 41
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 41
- 239000004410 anthocyanin Substances 0.000 claims abstract description 41
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 41
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- 244000269722 Thea sinensis Species 0.000 description 1
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- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
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- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a black rice solid beverage and a preparation method thereof. The black rice solid beverage with the advantages of fast dissolving, palatable sour-sweet taste, and unique delicate fragrance of chrysanthemum, black rice and cassia seeds is prepared from an anthocyanin concentrate liquid, Matricaria recutita extract liquid and a cassia seed and Stevia rebaudiana mixed liquid through adding maltodextrin, sucrose, xanthan gum and CMC auxiliary materials to improve the flavor of the above product by using a spray drying technology. The black rice composite solid beverage has abundant nutrition values, is rich in eyesight-improving and vision-protecting functional components, and is an ideal health drink. The black rice composite solid beverage is fine powder, has good dissolving ability, does not cause solid impurities or a pasty state after being dissolved, and is convenient and fast to drink.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of fructus zizaniae caduciflorae compound solid beverage and preparation method thereof.
Background technology
Both at home and abroad numerous studies show, cereal beverage by universally acknowledged be one healthy beverage, be increasingly becoming the focus of numerous research.Fructus zizaniae caduciflorae all occupies good advantage at aspects such as colors, nutritious, is the rice of a kind of dietotherapeutic.Its health care and medical value have been described in Compendium of Material Medica, and edible fructus zizaniae caduciflorae can not only can also be invigorated blood circulation by strengthening spleen and warming liver in enriching yin and nourishing kidney and improving eyesight.In recent years, due to the progress of modern food processing technology, black drink arises at the historic moment.Black rice nourishing component content is the abundantest, and more gratifying is to have rational ratio between its each nutrient, and mineral, water solublity and the fatsoluble vitamin content such as protein, ferrum, zinc, selenium are all significantly larger than common rice.Additionally, possibly together with anti-cancer active matters such as abundant flavonoids, cardiac glycoside, alkaloids in fructus zizaniae caduciflorae cortex, there is removing free radical, slow down aging, improve nutritional anemia, atherosclerosis, anti allergic reaction, calmness and improve the functions such as sleep.
Semen Cassiae (CatsiatoraLinn) is the mature seed of leguminous herbaceous plant's Semen Cassiae, and Semen Cassiae liver heat removing and eyesight improving improves effect highly significant of gastrointestinal tract and loosening bowel to relieve constipation.Along with the continuous progress of component analysis in modern age, research proves, containing various fatty acids, aminoacid, anthraquinone and various trace elements etc. in Semen Cassiae.Semen Cassiae has reduction serum cholesterol and triglyceride, blood pressure lowering, effect of item.
Flos Chrysanthemi (Chrysanthemum) have another name called bring up, Flos Chrysanthemi, medicine chrysanthemum, the longevity visitor etc..Flos Chrysanthemi does not contain only multiple volatile aromatic substance, the composition of its active function yet rich content, such as flavonoid substances, and Flos Chrysanthemi can play the effect of heat-clearing and toxic substances removing and improving eyesight blood pressure lowering etc..Flos Chrysanthemi extract can enter the glyceride district of erythrocyte membrane, and the reduction to the mobility of film shields；Also can improve the defying age of mice, anti-fatigue ability, the reduction to rat blood serum cholesterol has significantly effect.Flavonoid in Flos Chrysanthemi and polyphenols have the effect of scavenging capacity oxygen-derived free radicals.Chrysanthemum water decoct and various extract, have the effect significantly expanding blood vessel, improve significantly iron deficiency anemia.
Regulation in GB/T29602-2013 " solid beverage ", vegetable solid beverage refers to plant and extract (except water fruits and vegetables, tea, coffee) thereof as primary raw material, add or without appropriate food adjuvant, food additive etc., it is processed into graininess, powder or bulk etc., need to be through reconstituting or brew the solid-state product just can drunk.Regulation in GB7101-2003 " solid beverage sanitary standard ", moisture in solid beverage product answers≤5.0g/100g, moisture is low is effectively improved the storage phase, because under the conditions of low moisture, the enzyme of itself or microorganism will lose activity, thus avoid the untoward reaction such as rotten or corrupt.
But, although occur in that polytype solid beverage at present on the market, but still lack the fructus zizaniae caduciflorae compound solid beverage with improving eyesight, eye protection effect.
Therefore, prior art has yet to be improved and developed.
Summary of the invention
In view of above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of fructus zizaniae caduciflorae compound solid beverage and preparation method thereof, it is desirable to provide a kind of fructus zizaniae caduciflorae compound solid beverage with improving eyesight, eye protection effect.
Technical scheme is as follows:
A kind of preparation method of fructus zizaniae caduciflorae compound solid beverage, wherein, including step:
(1), prepared by anthocyanin concentrated solution: is added to beaker by the fructus zizaniae caduciflorae that citric acid and ethanol, mass concentration are 0.05g/mL that volume ratio is 1:1 ~ 3, then beaker is put into extraction anthocyanin 1.5 ~ 2.5h in the water-bath of 60 ~ 80 DEG C, obtains anthocyanin extract；Then, being filtered by anthocyanin extract, the anthocyanin filtrate that will obtain after filtering is put into and is carried out water-bath concentration 2.5 ~ 3.5h in 80 ~ 100 DEG C of water-baths, obtains anthocyanin concentrated solution；
(2), prepared by tire chrysanthemum extracting solution: cleans tire chrysanthemum and drains, rear tire chrysanthemum will be drained and be placed in the constant temperature oven of 70 ~ 90 DEG C dry 20 ~ 40min, dried by broken for tire inulin, adding temperature according to the weight ratio of 1:80 ~ 120 in embryotomic chrysanthemum is 80 ~ 100 DEG C of pure water extraction 20 ~ 40min, then filter and cool down, obtaining tire chrysanthemum extracting solution；
(3), prepared by Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor: cleans Folium Stevlae Rebaudianae and drains, Semen Cassiae and Folium Stevlae Rebaudianae are ground respectively, then by the Semen Cassiae pulverized and Folium Stevlae Rebaudianae mixing, adding temperature according to the weight ratio of 1:80 ~ 120 in the Semen Cassiae and Folium Stevlae Rebaudianae of mixing is 80 ~ 100 DEG C of pure water extraction 20 ~ 40min, filter and cool down, obtain Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor；
(4), mixing: by anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor by 2 ~ 5:7 ~ 9:1 volume ratio mixing, then by accounting for mixed liquor mass percent interpolation xanthan gum 0.01 ~ 0.03%, sucrose 2 ~ 6%, maltodextrin 12 ~ 16%, CMC 1 ~ 3% in mixed liquor, spray drying technology is utilized to prepare fructus zizaniae caduciflorae compound solid beverage.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, includes before described step (1): sieved by fructus zizaniae caduciflorae, chooses that granule is complete, the normal fructus zizaniae caduciflorae of color.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, in described step (1), the volumetric concentration of described ethanol is 40 ~ 50%.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, in described step (2), by 3 ~ 5 layers of filtered through gauze and be cooled to less than 20 DEG C.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, includes step before described step (3): sieved by Folium Stevlae Rebaudianae；Selection full grains, the Semen Cassiae that glossiness is high, remove moisture removal with microwave oven baking Semen Cassiae, and process 10 ~ 20min with moderate heat.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, in described step (3), grinds to 3 ~ 5 mesh.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, in described step (3), by 3 ~ 5 layers of filtered through gauze and be cooled to less than 20 DEG C.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, in described step (4), anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor are pressed the mixing of 3:8:1 volume ratio, then by accounting for mixed liquor mass percent interpolation xanthan gum 0.02%, sucrose 4%, maltodextrin 14%, CMC 1% in mixed liquor, spray drying technology is utilized to prepare fructus zizaniae caduciflorae compound solid beverage.
The preparation method of described fructus zizaniae caduciflorae compound solid beverage, wherein, in described step (4), the technological parameter of described spray drying technology is: inlet temperature is set to 200 DEG C, and air mass flow is set to 600L/h, and feed pump is set as 5%, and cleansing pin frequency setting is 6s.
A kind of fructus zizaniae caduciflorae compound solid beverage, wherein, uses the preparation method of arbitrary described fructus zizaniae caduciflorae compound solid beverage to be prepared from.
Beneficial effect: the present invention is with anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor as raw material, interpolation maltodextrin, sucrose, xanthan gum, CMC adjuvant improve the local flavor of product, utilize spray drying technology, prepare a kind of rapid solution, sour and sweet palatability, has Flos Chrysanthemi, fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae compound solid beverage of the distinctive fragrant of Semen Cassiae.Fructus zizaniae caduciflorae compound solid beverage rich in nutritive value of the present invention, and the functional components regarded is protected rich in improving eyesight, it is a kind of preferably health promoting beverage.
Accompanying drawing explanation
Fig. 1 is different xanthan gum additions on fructus zizaniae caduciflorae compound solid beverage flour extraction and deliquescent affects relation schematic diagram.
Fig. 2 is different sucrose additions on the flour extraction of solid beverage and deliquescent affects relation schematic diagram.
Fig. 3 is different maltodextrin additions on the flour extraction of fructus zizaniae caduciflorae compound solid beverage and deliquescent affects relation schematic diagram.
Fig. 4 is different CMC additions on the flour extraction of solid beverage and deliquescent affects relation schematic diagram.
Detailed description of the invention
The present invention provides a kind of fructus zizaniae caduciflorae compound solid beverage and preparation method thereof, and for making the purpose of the present invention, technical scheme and effect clearer, clear and definite, the present invention is described in more detail below.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
The raw material of the present invention: fructus zizaniae caduciflorae, Semen Cassiae, tire chrysanthemum and Folium Stevlae Rebaudianae.
The present invention provides the preparation method of a kind of fructus zizaniae caduciflorae compound solid beverage, and it includes step:
(1), prepared by anthocyanin concentrated solution: is added to beaker by the fructus zizaniae caduciflorae that citric acid and ethanol, mass concentration are 0.05g/mL that volume ratio is 1:1 ~ 3, then beaker is put into extraction anthocyanin 1.5 ~ 2.5h in the water-bath of 60 ~ 80 DEG C, obtains anthocyanin extract；Then, being filtered by anthocyanin extract, the anthocyanin filtrate that will obtain after filtering is put into and is carried out water-bath concentration 2.5 ~ 3.5h in 80 ~ 100 DEG C of water-baths, obtains anthocyanin concentrated solution；
Include before step of the present invention (1): fructus zizaniae caduciflorae is screened, choose that granule is complete, the normal fructus zizaniae caduciflorae of color, reject rot, go rotten, the foreign body such as the sample of the character such as damage by worms and the sandstone that may contain, grain.Then, by volume ratio be 1:1 ~ 3(such as, volume ratio is 1:1) the fructus zizaniae caduciflorae that citric acid and ethanol, mass concentration are 0.05g/mL add to beaker, then beaker is put into 60 ~ 80 DEG C (as, 70 DEG C) water-bath in extract anthocyanin 1.5 ~ 2.5h, obtain anthocyanin extract；After extraction, being filtered by anthocyanin extract gauze, the anthocyanin filtrate that will obtain after filtering is put into and is carried out water-bath concentration 2.5 ~ 3.5h in 80 ~ 100 DEG C of thermostat water baths, with ethanol evaporation and concentration anthocyanin solution, obtains anthocyanin concentrated solution.
(2), prepared by tire chrysanthemum extracting solution: cleans tire chrysanthemum and drains, rear tire chrysanthemum will be drained and be placed in the constant temperature oven of 70 ~ 90 DEG C dry 20 ~ 40min, dried by broken for tire inulin, adding temperature according to the weight ratio of 1:80 ~ 120 in embryotomic chrysanthemum is 80 ~ 100 DEG C of pure water extraction 20 ~ 40min, then filter and cool down, obtaining tire chrysanthemum extracting solution；
Include before described step (2), raw material tire chrysanthemum is sieved, select the tire chrysanthemum meeting material quality requirement, reject and rot, the foreign body of the character such as go rotten, damage by worms.Clean tire chrysanthemum with circulating water after screening, to remove surface impurity, drain after having cleaned.Rear tire chrysanthemum will be drained and be placed in the constant temperature oven of 70 ~ 90 DEG C (e.g., 80 DEG C) dry 20 ~ 40min(such as 30min).In order to increase the contact area of tire chrysanthemum and hot pure water, improve extracting effect, the present invention after drying tire inulin is broken to 3 ~ 5 mesh (as, 3 mesh, 4 mesh or 5 mesh), according to 1:80 ~ 120(such as 1:100 in embryotomic chrysanthemum) weight ratio add temperature be 80 ~ 100 DEG C of pure water extraction 20 ~ 40min(preferably, extract 30min).Extraction of the present invention can not be carried out in iron ware with pipeline, can react this is because flavonoids in tire chrysanthemum meets ferrum, produce the complex of fine granularity, the most then in taupe, heavy then in black.Then with 3 ~ 5 layers of filtered through gauze and be quickly cooled to less than 20 DEG C standby, obtain tire chrysanthemum extracting solution.
(3), prepared by Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor: cleans Folium Stevlae Rebaudianae and drains, Semen Cassiae and Folium Stevlae Rebaudianae are ground respectively, then by the Semen Cassiae pulverized and Folium Stevlae Rebaudianae mixing, adding temperature according to the weight ratio of 1:80 ~ 120 in the Semen Cassiae and Folium Stevlae Rebaudianae of mixing is 80 ~ 100 DEG C of pure water extraction 20 ~ 40min, filter and cool down, obtain Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor；
Include step before described step (3): sieved by Folium Stevlae Rebaudianae, select the foreign bodies such as the Folium Stevlae Rebaudianae meeting material quality requirement, the sandstone that removing may contain；Selection full grains, the Semen Cassiae that glossiness is high, remove Semen Cassiae moisture with microwave oven baking, makes fragrance emission, and processes 10 ~ 20min with moderate heat.Preferably, 10min is processed with moderate heat.Then clean Folium Stevlae Rebaudianae with circulating water, to remove surface impurity, and drain, by the Semen Cassiae after baking with drain rear Folium Stevlae Rebaudianae and grind respectively to 3 ~ 5 mesh (e.g., 4 mesh), to improve extracting effect.Then by the Semen Cassiae pulverized and Folium Stevlae Rebaudianae mixing, according to 1:80 ~ 120(such as 1:80,1:100 or 1:120 in the Semen Cassiae and Folium Stevlae Rebaudianae of mixing) weight ratio addition temperature be 80 ~ 100 DEG C (as, 90 DEG C) pure water carry out single extraction 20 ~ 40min(such as, 30min), with 3 ~ 5 layers of filtered through gauze and be quickly cooled to less than 20 DEG C standby, obtain Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor.
(4), mixing: by anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor by 2 ~ 5:7 ~ 9:1 volume ratio mixing, then by accounting for mixed liquor mass percent interpolation xanthan gum 0.01 ~ 0.03%, sucrose 2 ~ 6%, maltodextrin 12 ~ 16%, CMC 1 ~ 3% in mixed liquor, spray drying technology is utilized to prepare fructus zizaniae caduciflorae compound solid beverage.
The present invention is with anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor as raw material, interpolation maltodextrin, sucrose, xanthan gum, CMC adjuvant improve the local flavor of product, utilize spray drying technology, prepare a kind of rapid solution, sour and sweet palatability, has Flos Chrysanthemi, fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae compound solid beverage of the distinctive fragrant of Semen Cassiae.Fructus zizaniae caduciflorae compound solid beverage rich in nutritive value of the present invention, and the functional components regarded is protected rich in improving eyesight, it is a kind of preferably health promoting beverage.
Being spray-dried operation principle is that air passes through filter and heater, enters the air distributor at drying tower top, by the hot-air of hot air distributor in the shape of a spiral evenly into hothouse.Feed liquid is delivered to the nebulizer of dry tower top through filter by pump or compressed air by feed liquid basin, making feed liquid be sprayed into minimum misty liquid droplets, feed liquid and hot-air flowing contacts, and contact surface area is greatly increased, moisture evaporates rapidly, is dried as finished product within the extremely short time.With conventional drying process is compared, the present invention is spray-dried and there is many advantages, such as its speed being dried is very fast, the most only just can complete with tens of seconds, save substantial amounts of time cost, especially on heat sensitive food material, this advantage is obvious especially, and moment just completes whole dry run, and liquid convection drying obtains solid product, production process is simple, thus eliminates the harmful effect caused in dry run by dust from flying.Meanwhile, this technical operation is easy to control, does not has solid-liquid mechanical separation, crystallizes and the operation such as evaporation.The dispersibility of products obtained therefrom and dissolubility are all good, the most all remain nutritional labeling and the color etc. of raw material itself.
The present invention also provides for a kind of fructus zizaniae caduciflorae compound solid beverage, and it uses the preparation method of arbitrary described fructus zizaniae caduciflorae compound solid beverage to be prepared from.Under such scheme of the present invention, the fructus zizaniae caduciflorae compound solid beverage developed has alleviation asthenopic effect of eye, is a kind of preferably health promoting beverage, and fragrant odour, and flavour is good.
Below by specific embodiment, the present invention is described in detail.
(1), prepared by anthocyanin concentrated solution: citric acid and 100 mL 50% ethanol, the 10 g fructus zizaniae caduciflorae of 100 mL 0.07% is added to beaker, then beaker is put into extraction anthocyanin 1.5h in the water-bath of 70 DEG C, obtains anthocyanin extract；Then, being filtered by anthocyanin extract, the anthocyanin filtrate that will obtain after filtering is put into and is carried out water-bath concentration 3h in 90 DEG C of water-baths, obtains anthocyanin concentrated solution 120mL；
(2), prepared by tire chrysanthemum extracting solution: cleans 4g tire chrysanthemum and drains, dry 30min it is placed in the constant temperature oven of 80 DEG C by draining rear tire chrysanthemum, dried by broken for tire inulin, adding temperature according to the weight ratio of 1:100 in embryotomic chrysanthemum is 90 DEG C of pure water extraction 30min, then by 4 layers of filtered through gauze and be cooled to less than 20 DEG C, tire chrysanthemum extracting solution is obtained；
(3), prepared by Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor: cleans Folium Stevlae Rebaudianae and drains, Semen Cassiae and Folium Stevlae Rebaudianae are ground respectively, then by the Semen Cassiae pulverized and Folium Stevlae Rebaudianae mixing, adding temperature according to the weight ratio of 1:100 in the Semen Cassiae and Folium Stevlae Rebaudianae of mixing is 90 DEG C of pure water extraction 30min, filter and cool down, obtain Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor；
(4), mixing: by anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, the mixing of Folium Stevlae Rebaudianae mixed liquor, then add xanthan gum, sucrose, maltodextrin, CMC in mixed liquor, utilize spray drying technology to prepare fructus zizaniae caduciflorae compound solid beverage.
Embodiment 1,
Different inlet temperature are on fructus zizaniae caduciflorae compound solid beverage water content and the impact of flour extraction.
Set inlet temperature respectively to be in 160,170,180,190,200,210,220 DEG C and be spray-dried, determine optimal inlet temperature with water content and flour extraction for index.
Different air mass flows are on fructus zizaniae caduciflorae compound solid beverage flour extraction and the impact of water content
Setting air flow is 200,300,400,500,600,700,800L/h respectively, is spray-dried under conditions of inlet temperature is 200 DEG C, determines optimal air mass flow with water content and flour extraction for index.
In the present invention, the flour extraction being previously mentioned calculates the most as follows:
Flour extraction (%)=［ fructus zizaniae caduciflorae compound solid beverage quality/(being spray-dried the total solid quality before the addition+spray drying of front xanthan gum, sucrose, maltodextrin and CMC) after spray drying ］ × 100%
Through overtesting, inlet temperature is set to 200 DEG C, and the index of water content and flour extraction is in optimum range, so determining that inlet temperature is 200 DEG C.
Through overtesting, air mass flow is set to the index of 600 L/h, flour extraction and water content and is in optimum range, so being defined as air mass flow 600L/h.
Result draws: optimal drying process with atomizing parameter is: inlet temperature is set to 200 DEG C, and air mass flow is set to 600L/h.Feed pump is set as 5%, and cleansing pin frequency setting is 6s.
Embodiment 2
Xanthan gum addition is on fructus zizaniae caduciflorae compound solid beverage performance, flour extraction and deliquescent impact
Xanthan gum respectively by 0%, 0.01%, 0.02%, 0.03%, 0.04% joins in fructus zizaniae caduciflorae composite fluid beverage, and fixing sucrose addition is 4%, maltodextrin is 15%, CMC is 0.1% to allocate, and is then spray-dried, and the flour extraction of comprehensive product and dissolubility determine preferable xanthan gum addition.
Fig. 1 is different xanthan gum additions on fructus zizaniae caduciflorae compound solid beverage flour extraction and deliquescent affects relation schematic diagram, as shown in Figure 1, along with the addition of xanthan gum is continuously increased, its flour extraction is gradually lowered, the flour extraction of this fructus zizaniae caduciflorae compound solid beverage is maintained at 24%-25%, change inconspicuous, and dissolution time also changes inconspicuous.When xanthan gum addition is 0.02% and 0.03%, flour extraction is 24.2% and 24.3%, the most stable, and the beverage now reconstituted does not precipitates, mobility is preferable, considers the aspect such as product material cost and production effect, it is believed that the xanthan gum addition of 0.02% is optimum selection.Xanthan gum is white or lurid powder, has excellent thickening property, suspension, emulsibility and water solublity.Add xanthan gum and can allow fructus zizaniae caduciflorae compound solid beverage mouthfeel is more smooth, local flavor natural.
Embodiment 3
Sucrose addition is on fructus zizaniae caduciflorae compound solid beverage powder rate and deliquescent impact
Sucrose is pressed respectively the 0% of fructus zizaniae caduciflorae composite fluid quantities of beverage, 2%, 4%, 6%, 8%, joining in fructus zizaniae caduciflorae composite fluid beverage, the addition of fixing xanthan gum is 0.02%, and maltodextrin is 15%, CMC be 0.1% allocate after, then heat sterilization, is spray-dried, and the powder rate of comprehensive product and dissolubility determine preferable sucrose addition.
Fig. 2 is different sucrose additions on the flour extraction of solid beverage and deliquescent affects relation schematic diagram.As shown in Figure 2, along with the rising of sucrose addition, there is mild downward trend in flour extraction, and dissolution time is gradually reduced.After sucrose addition reaches 4%-6%, because caramelization effect, wall sticking phenomenon is more serious, and powder color also begins to deepen, and flour extraction is decreased obviously；And when 0%～6%, the change of flour extraction is inconspicuous, remains at 19%～25.8%, and the dissolution time difference when 4% ~ 8% is inconspicuous, considers the many-side such as Financial cost and flour extraction, it is believed that 4% is optimal sucrose addition.There is due to sucrose non-oxidizability and osmotic pressure simultaneously, have certain positive role to improving the quality of product, Storage and local flavor.But sucrose also has hygroscopicity, and caramelization easily occurs in dry run, and the appearance luster of product is brown, sensory evaluation can be caused certain impact, so content can not be too high.The addition of sucrose of the present invention is 4%, in the range of being in reasonably.
Embodiment 4
Maltodextrin addition is on fructus zizaniae caduciflorae compound solid beverage flour extraction and the impact of dissolubility performance
By maltodextrin respectively by 5%, 10%, 15%, 20%, 25%, add in fructus zizaniae caduciflorae composite fluid beverage, the addition of fixing xanthan gum is 0. 02%, and sucrose is 4%, CMC be 0.1% allocate after, be spray-dried, the flour extraction of comprehensive product and dissolubility determine the addition of preferable maltodextrin.
Fig. 3 is different maltodextrin additions on the flour extraction of fructus zizaniae caduciflorae compound solid beverage and deliquescent affects relation schematic diagram.From the figure 3, it may be seen that along with the increase of maltodextrin content, powder delivery takes the lead in being gradually increased and declines the most gently, and dissolution time the most gradually extends；But maltodextrin content flour extraction when 15% reaches summit, is gradually reduced afterwards, 20%, when 25%, flour extraction change tends towards stability substantially, is likely to be due to content and increases, and viscosity is relatively big, thus causes flour extraction to decline.Fig. 3 shows that maltodextrin can promote the raising of Black Rice Anthocyanin-rich compound health solid beverage flour extraction；But dissolution time increases along with maltodextrin and gradually extends, dissolubility is the most worse and worse.Reconstituting simultaneously and learn after trying out, addition is the beverage the most slightly dextrin taste of 20%, therefore about 15% is the broiler diets of maltodextrin, the flour extraction of product and dissolubility and taste good.The mobile performance of maltodextrin is good, do not have sweet taste or the most pleasantly sweet, free from extraneous odour, moderate viscosity, thermostability is strong, hygroscopicity is little, can play good carrier function, in food service industry, it is widely used in the solid products such as powdery, the dissolubility of product can be strengthened, the effect of dryingaid can be played again, effectively prevent product generation caking phenomenon.If addition is not enough, drying effect is inconspicuous, wall sticking phenomenon easily occurs simultaneously；Otherwise, excess adds, and has serious dextrin taste, had both affected the local flavor of product, also reduces product Central Plains active constituent content.The addition of maltodextrin of the present invention is 14%, in the range of being also at reasonably.
Embodiment 4
CMC addition is on fructus zizaniae caduciflorae compound solid beverage flour extraction and deliquescent impact
By CMC respectively by following addition 0%, 0. 05%, 0. 1%, 0. 15%, 0.20% adds in fructus zizaniae caduciflorae composite fluid beverage, and keeping xanthan gum addition is 0. 02%, and maltodextrin is 15% and sucrose 4%, being spray-dried after allocating, the dissolubility of comprehensive product and flour extraction determine the addition of preferable CMC.
Fig. 4 is different CMC additions on the flour extraction of solid beverage and deliquescent affects relation schematic diagram.As shown in Figure 4, along with the continuous increase of CMC addition, powder delivery reduces after taking the lead in quickly increasing, and when the content of CMC is 0.10%, flour extraction is the highest, because adding a certain amount of CMC can reduce feed liquid viscosity, improves flour extraction;Along with CMC addition is increased to 0.1% by 0%, dissolution time constantly reduces, but 0. 10%, when 0.15%, dissolution time change is little;But when addition is 0.10% and 0.15%, flour extraction change substantially, therefore considers and selects 0.10% optimum addition being CMC.CMC, as emulsifying agent, can make the dispersion that the water-soluble substances in fructus zizaniae caduciflorae compound solid beverage is uniform and stable in CMC glue.Along with the rising of temperature, the viscosity of the aqueous solution of CMC is gradually lowered, and during producing solid beverage, adds CMC and can improve the content of solid content, product can be allowed again to feel soft and smooth exquisiteness after reconstituting.
Further, the formula of fructus zizaniae caduciflorae compound solid beverage is also optimized by the present invention.On the basis of monofactorial, above-mentioned 4 factors carried out orthogonal experiment, utilizes orthogonal table L9(34)
It is designed, with flour extraction as index, determines the optimum formula of fructus zizaniae caduciflorae compound solid beverage.
Table 1, quadrature factor table
Complete above-mentioned L9(34) orthogonal test, its quadrature analysis result is as shown in table 2 below, and extreme difference R value is the biggest, shows that this factor is the biggest to the influence degree of fructus zizaniae caduciflorae compound solid beverage flour extraction.As shown in Table 2, aforementioned four factor is A ＞ C ＞ D ＞ B to the influence degree of flour extraction, i.e. maltodextrin ＞ xanthan gum ＞ CMC ＞ sucrose.From the point of view of flour extraction angle, A, B, C, D tetra-influence factor composition best of breed be A1B2C2D2, i.e. maltodextrin addition is 14%, and sucrose addition is 4%, and xanthan gum addition is 0.02%, and CMC addition is 1%.This solid beverage is claret powder, and water content is low, tissue exquisiteness, uniform free from admixture, without condensing into the bad phenomenon such as bulk, smell coordination, free from extraneous odour.Reconstitute rear limpid transparent, without layering or deposited phenomenon, the soft coordination of mouthfeel, there is Flos Chrysanthemi, fructus zizaniae caduciflorae, the distinctive fragrant of Semen Cassiae, meet GB7101-2003 " solid beverage sanitary standard " relevant criterion.
Table 2, fructus zizaniae caduciflorae compound solid beverage orthogonal experiments
In sum, a kind of fructus zizaniae caduciflorae compound solid beverage that the present invention provides and preparation method thereof.The present invention is with anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor as raw material, interpolation maltodextrin, sucrose, xanthan gum, CMC adjuvant improve the local flavor of product, utilize spray drying technology, prepare a kind of rapid solution, sour and sweet palatability, has Flos Chrysanthemi, fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae compound solid beverage of the distinctive fragrant of Semen Cassiae.Fructus zizaniae caduciflorae compound solid beverage rich in nutritive value of the present invention, and the functional components regarded is protected rich in improving eyesight, it is a kind of preferably health promoting beverage.It addition, fructus zizaniae caduciflorae compound solid beverage powder of the present invention is tiny, brew is good, does not has solid impurity or pasty state occurs, drink convenient and swift after reconstituting.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can be improved according to the above description or convert, all these modifications and variations all should belong to the protection domain of claims of the present invention.
Claims (10)
1. the preparation method of a fructus zizaniae caduciflorae compound solid beverage, it is characterised in that include step:
(1), prepared by anthocyanin concentrated solution: is added to beaker by the fructus zizaniae caduciflorae that citric acid and ethanol, mass concentration are 0.05g/mL that volume ratio is 1:1 ~ 3, then beaker is put into extraction anthocyanin 1.5 ~ 2.5h in the water-bath of 60 ~ 80 DEG C, obtains anthocyanin extract；Then, being filtered by anthocyanin extract, the anthocyanin filtrate that will obtain after filtering is put into and is carried out water-bath concentration 2.5 ~ 3.5h in 80 ~ 100 DEG C of water-baths, obtains anthocyanin concentrated solution；
(2), prepared by tire chrysanthemum extracting solution: cleans tire chrysanthemum and drains, rear tire chrysanthemum will be drained and be placed in the constant temperature oven of 70 ~ 90 DEG C dry 20 ~ 40min, dried by broken for tire inulin, adding temperature according to the weight ratio of 1:80 ~ 120 in embryotomic chrysanthemum is 80 ~ 100 DEG C of pure water extraction 20 ~ 40min, then filter and cool down, obtaining tire chrysanthemum extracting solution；
(3), prepared by Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor: cleans Folium Stevlae Rebaudianae and drains, Semen Cassiae and Folium Stevlae Rebaudianae are ground respectively, then by the Semen Cassiae pulverized and Folium Stevlae Rebaudianae mixing, adding temperature according to the weight ratio of 1:80 ~ 120 in the Semen Cassiae and Folium Stevlae Rebaudianae of mixing is 80 ~ 100 DEG C of pure water extraction 20 ~ 40min, filter and cool down, obtain Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor；
(4), mixing: by anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor by 2 ~ 5:7 ~ 9:1 volume ratio mixing, then by accounting for mixed liquor mass percent interpolation xanthan gum 0.01 ~ 0.03%, sucrose 2 ~ 6%, maltodextrin 12 ~ 16%, CMC1 ~ 3% in mixed liquor, spray drying technology is utilized to prepare fructus zizaniae caduciflorae compound solid beverage.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterised in that include before described step (1): sieved by fructus zizaniae caduciflorae, chooses that granule is complete, the normal fructus zizaniae caduciflorae of color.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterised in that in described step (1), the volumetric concentration of described ethanol is 40 ~ 50%.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterised in that in described step (2), by 3 ~ 5 layers of filtered through gauze and be cooled to less than 20 DEG C.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterised in that include step before described step (3): sieved by Folium Stevlae Rebaudianae；Selection full grains, the Semen Cassiae that glossiness is high, remove moisture removal with microwave oven baking Semen Cassiae, and process 10 ~ 20min with moderate heat.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterised in that in described step (3), grind to 3 ~ 5 mesh.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterised in that in described step (3), by 3 ~ 5 layers of filtered through gauze and be cooled to less than 20 DEG C.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterized in that, in described step (4), anthocyanin concentrated solution, tire chrysanthemum extracting solution and Semen Cassiae, Folium Stevlae Rebaudianae mixed liquor are pressed the mixing of 3:8:1 volume ratio, then by accounting for mixed liquor mass percent interpolation xanthan gum 0.02%, sucrose 4%, maltodextrin 14%, CMC1% in mixed liquor, spray drying technology is utilized to prepare fructus zizaniae caduciflorae compound solid beverage.
The preparation method of fructus zizaniae caduciflorae compound solid beverage the most according to claim 1, it is characterised in that in described step (4), the technological parameter of described spray drying technology is: inlet temperature is set to 200 DEG C, air mass flow is set to 600L/h, and feed pump is set as 5%, and cleansing pin frequency setting is 6s.
10. a fructus zizaniae caduciflorae compound solid beverage, it is characterised in that use the preparation method of the fructus zizaniae caduciflorae compound solid beverage as described in claim 1 ~ 9 is arbitrary to be prepared from.
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| CN107495054A (en) * | 2017-09-01 | 2017-12-22 | 拓丰粉体技术（昆山）有限公司 | A kind of fruit draft solid beverage |
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| CN110338324A (en) * | 2019-07-18 | 2019-10-18 | 成都师范学院 | Hickory chick black soya bean and black rice Semen sesami nigrum compound solid beverage and preparation method thereof |
| CN113615736A (en) * | 2021-07-28 | 2021-11-09 | 贵州大学 | Dendrobium composite solid milk beverage, and production process and brewing method thereof |
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| Publication number | Publication date |
|---|---|
| CN105901458B (en) | 2018-12-25 |
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