CN105231121A - Method for improving dissolvability and digestibility of coarse grain beverage - Google Patents

Abstract

The invention discloses a method for improving the reconstitution and digestibility of miscellaneous grain beverages, belonging to the technical field of beverage processing, comprising the following steps: (1) preparing miscellaneous grain powder or slurry; using miscellaneous grain powder as raw material, wet or semi-dry method Grinding process to obtain miscellaneous grain slurry, or after dry grinding, add a certain amount of water to form miscellaneous grain powder or slurry; (2) Add enzyme preparation; control miscellaneous grain powder or slurry to 30°C-50°C, moisture more than 15%, add food Grade enzyme preparation, stir slowly for 10-40 minutes to obtain the grain powder or slurry with enzyme preparation; (3) Inactivate the enzyme; control the temperature of the grain powder or slurry with enzyme preparation at 80°C-100°C for 2-10 minutes . The dosage of enzyme preparation added by the present invention is very small, the increased cost is small, and additional large-scale equipment does not need to be added, and it can be combined into the cooking process of miscellaneous grain beverages or the mixing of ingredients, which is suitable for the needs of today's industrial production of miscellaneous grain beverages; the method is a multigrain beverage The deep processing provides a brand-new technology and has broad industrial application prospects.

Description

A method for improving brewability and digestibility of multigrain beverage

technical field

The invention belongs to the technical field of beverage processing, in particular to a method for improving the reconstitution and digestibility of multigrain beverages.

Background technique

Miscellaneous grains usually refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybean and potato. Mainly include: sorghum, millet, buckwheat (beets, tartary buckwheat), oats (naked oats), barley, millet, millet, barley, grain amaranth, kidney beans (kidney beans), mung beans, adzuki beans (red bean, red bean), broad beans , peas, cowpeas, lentils (lentils), black beans, etc. Coarse grains are rich in protein, dietary fiber, flavonoids, unsaturated fatty acids, multivitamins and mineral elements, etc. They are not only rich in nutrition, but also have good health functions, and have a good effect on disease prevention. These characteristics of miscellaneous (coarse) grain beverages are in line with the development trends and trends of the modern beverage market, so beverages are entering the "Miscellaneous Grain Era".

At present, there are three main methods of processing multigrain beverages, wet method, semi-dry method and dry method. The wet method is to remove impurities, wash, soak, refine, remove slag, cook pulp, homogenize, remove fishy smell, and concentrate. Produced by spray drying and other processes. Dry production is processed through baking, conditioner aging, and then ultrafine grinding and other processes. The semi-dry method is similar to the wet method, except that there is no need to soak the grains, peel them and add no water.

To improve the reconstitution of miscellaneous grain powder, sucrose, maltodextrin and other substances with good solubility are usually added, and the addition amount is 10%-20%, or even higher. It is not suitable for people with high blood sugar and diabetes, and it also affects the addition ratio of miscellaneous grains. , the taste will also change greatly. The sugar-free miscellaneous grain powder is mainly sprayed with lecithin, and the miscellaneous grain powder is not really dissolved, but suspended. Physically modified multigrain beverages have the advantages of low cost, no toxic and side effects, short action time, and little impact on product nutrition, but the effect of improving brewability is limited. Chemical modification has obvious effects on the solubility and brewing properties of miscellaneous grains, but the safety after modification is not yet clear, so this method is still in the basic theoretical research. Adding protease can improve the solubility and brewability of multigrain powder, but it is still easy to produce bitter taste and affect the taste of multigrain beverage. Another feature of multigrain beverages is that they contain many anti-nutritional factors, high fiber content, poor taste, and easy indigestion. Therefore, many non-grain ingredients are added to the current multi-grain beverage, which affects the proportion of the multi-grain addition and cannot fully reflect the nutritional balance of the multi-grain.

Contents of the invention

Purpose of the invention: The purpose of the present invention is to provide a method for improving the reconstitution and digestibility of multigrain beverages. The method of high-grade compound enzyme fundamentally improves the reconstitution and digestibility of multigrain beverages, and at the same time, also improves the shortcoming of poor taste of multigrain beverages.

In order to realize the above-mentioned purpose of the invention, the present invention adopts following technical scheme:

A method for improving brewability and digestibility of multigrain beverages, comprising the steps of:

(1) Preparation of miscellaneous grain powder or slurry

Use miscellaneous grain powder as raw material, wet or semi-dry method to obtain miscellaneous grain slurry through pulping process, or after dry grinding, add a certain amount of water to form miscellaneous grain powder or slurry;

(2) Add enzyme preparation

Control the temperature of the miscellaneous grain powder or slurry to 30°C-50°C, the water content is more than 15%, add food-grade enzyme preparation, and stir slowly for 10-40 minutes to obtain the miscellaneous grain powder or slurry with enzyme preparation added;

(3) Enzyme inactivation

Control the temperature of the miscellaneous grain powder or slurry added with the enzyme preparation at 80°C-100°C, and act for 2-10 minutes to obtain a finished product.

The multigrain beverage refers to a beverage composed of two or more multigrain powder raw materials, and the multigrain powder component accounts for more than 30% of the dry matter mass of the multigrain beverage.

In step (1), the miscellaneous grain powder is selected from sorghum, millet, buckwheat, oats, barley, millet, millet, barley, amaranth grains, and kidney beans, mung beans, adzuki beans, broad beans, peas, cowpeas, lentils, and black beans. One or a mixture of powders. Multigrain beverages include multigrain liquid beverages and multigrain solid beverages. Miscellaneous grains refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybean and potato. Mainly include: sorghum, millet, buckwheat (sweet buckwheat, tartary buckwheat), oats (naked oats), barley, millet, millet, barley, grain amaranth and kidney beans (kidney beans), mung beans, adzuki beans (red bean, red bean), Broad beans, peas, cowpeas, lentils (lentils), black beans, etc.

The multigrain beverage also contains fruits and vegetables, nuts or animal protein components.

In step (2), the food-grade enzyme preparation is selected from one or more of α-amylase, cellulase, and xylanase.

The α-amylase is a medium-temperature amylase or a high-temperature amylase, and 0.5g-3g of the α-amylase is added per kilogram of dry matter of the multigrain beverage.

The mass of cellulase and/or xylanase added per kilogram of dry matter of multigrain beverage is 1g-5g.

Different miscellaneous grain beverages have different proportions of miscellaneous grains, different processing techniques, and different types and quantities of enzyme preparations added. Multigrain beverages may contain other components such as fruits and vegetables, nuts, animal protein, etc. The food-grade enzyme preparation added to the miscellaneous grain powder or slurry must contain α-amylase, as well as one or more of cellulase and xylanase. After a period of time, inactivate the enzyme treatment, and then add another enzyme, which can also be added at the same time.

Beneficial effects: Compared with the prior art, the method for improving the reconstitution and digestibility of multigrain beverages of the present invention solves the problem of poor reconstitution and digestibility of multigrain beverages produced by dry, semi-dry and wet methods. It is because it reduces the molecular weight of biomacromolecules, improves solubility, improves brewability, increases dispersion speed by 50%, shortens wetting time, reduces molecular weight, eliminates anti-nutritional factors, and solves the problem of brewing in the miscellaneous grain beverage industry. At the same time, the dosage of enzymes added by the present invention is very small, the increased cost is small, and no additional large-scale equipment is required, and it can be combined into the cooking process of miscellaneous grain beverages or mixing ingredients, which is suitable for today's industrial production In addition, the addition of compound enzyme preparations can limit the hydrolysis of cellulose and xylan and improve the taste of multigrain beverages. This method provides a new technology for the deep processing of multigrain and has broad industrial application prospects.

detailed description

The present invention will be further described below in combination with specific embodiments.

Example 1

Using miscellaneous grains as raw materials, red bean barley powder with good reconcilability and digestibility is produced by wet method.

The method steps are as follows:

(1) Preparation of miscellaneous grain slurry: after washing with mass fraction of 50% red beans and 33% barley, soak in 3 times the mass of demineralized water at 20°C for 12 hours, drain the water, and use 7 times the mass of red beans and barley to refine the pulp and remove slag ;

(2) Add enzyme preparations: raise the miscellaneous grain slurry obtained in step (1) to 40°C, add 2 grams of food-grade α-amylase, 1 gram of cellulase, and 2 grams of xylanase per kilogram of dry matter in the slurry. grams, stirred slowly for 30 minutes;

(3) Enzyme inactivation: Control the temperature of the miscellaneous grain slurry obtained in step (2) at 100°C for 8 minutes,

Lower the temperature to 70°C, add 14% rock sugar, 2% soybean lecithin, and 1% red yeast rice, homogenize, concentrate, spray-dry and package. The multigrain beverage powder produced by this method has good stability and brewability. It is not easy to produce the feeling of bloating, and has a strong and attractive fragrance unique to barley and red beans.

Example 2

Mung bean, oat and germinated brown rice are used as main raw materials to produce mung bean, oat and brown rice beverage by semi-dry method.

The basic steps of producing the multigrain beverage are as follows:

(1) Preparation of miscellaneous grain slurry: mass fraction of mung bean 32%, germinated brown rice 25%, oat 17%, after washing, peeling, using softened water 12 times the mass of mung bean oat germinated brown rice to refine and remove slag;

(2) Adding enzyme preparation: heat the miscellaneous grain slurry obtained in step (1) to 37°C, add 3 grams of food-grade α-amylase and 3 grams of cellulase per kilogram of dry matter in the slurry, and stir slowly for 25 minutes;

(3) Enzyme inactivation: Control the temperature of the miscellaneous grain slurry obtained in step (2) at 100°C and keep it warm for 10 minutes.

When cooling to 70°C, add fructooligosaccharides with a mass fraction of 14%, soybean lecithin 2%, dehydrated broccoli powder 10%, stirring, homogenizing, aseptic filling and packaging, and the mung bean oats produced by this method The brown rice drink is cool and delicious, without obvious agglomeration when brewing, and has a beautiful color and fragrance, which is very suitable for drinking in hot summer.

Example 3

Pea, buckwheat and purple sweet potato are used as main raw materials to produce pea, buckwheat and purple sweet potato miscellaneous grain powder by dry method.

The basic steps of the production of the miscellaneous grains preparation powder are as follows:

(1) Preparation of miscellaneous grain slurry: mass fraction of peas 30%, buckwheat 28%, purple sweet potatoes 17%, sorting and removing impurities, peeling, baking peas in microwave at 120°C for 10 minutes, then stirring buckwheat and purple sweet potato powder with peas, crushing Crush into 50-60 mesh, add water to 17% moisture content;

(2) Add enzyme preparation: heat the miscellaneous grains obtained in step (1) to 42°C, add 2 grams of food-grade α-amylase, 4 grams of xylanase, and 2 grams of cellulase per kilogram of dry matter in the slurry, Stir slowly for 20 minutes;

(3) Enzyme inactivation: Puff the miscellaneous grains obtained in step (2) into a twin-screw extruder, the temperature in the first zone is 90°C, the temperature in the second zone is 135°C, the screw speed is 200 rpm, dried, superfinely pulverized to 200 mesh, Add 2% soybean lecithin mass fraction, 15% sucrose, and 8% konjac flour, and pack; this step utilizes twin-screw extruder equipment, which not only ripens miscellaneous grains, but also kills enzymes, and prepares miscellaneous grain powder produced by this method dry method The taste and digestibility are completely comparable to those produced by wet method. The taste is smooth, delicate, stable, and has no beany smell.

Claims (7)

1. improve a method for coarse grain beverage brew and digestibility, it is characterized in that: comprise the steps:

(1) coarse cereal powder or slurries are prepared

Take coarse cereal powder as raw material, wet method or semidry method obtain coarse cereals slurries through refining process, or after dry method abrasive dust, add certain moisture and form coarse cereal powder or slurries;

(2) enzyme preparation is added

The temperature of coarse cereal powder or slurries is controlled to 30 DEG C-50 DEG C, moisture more than 15%, add food-grade enzyme preparation, slowly stir 10-40 minute, obtain the coarse cereal powder or the slurries that add enzyme preparation;

(3) go out enzyme

Control at 80 DEG C-100 DEG C by the coarse cereal powder or slurry temperature that add enzyme preparation, effect 2-10 minute, obtains finished product.

2. a kind of method improving coarse grain beverage brew and digestibility according to claim 1, it is characterized in that: described coarse grain beverage refers to the beverage of two or more coarse cereal powder raw material composition, and described coarse cereal powder component accounts for more than 30% of coarse grain beverage dry biomass.

3. a kind of method improving coarse grain beverage brew and digestibility according to claim 1, it is characterized in that: in step (1), described coarse cereal powder is selected from one or several the mixing in the powder of Chinese sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus and Kidney bean, mung bean, red bean, broad bean, pea, cowpea, lens, black soya bean.

4. a kind of method improving coarse grain beverage brew and digestibility according to claim 2, is characterized in that: described coarse grain beverage is also containing fruits and vegetables class, nut fruits or animal protein component.

5. a kind of method improving coarse grain beverage brew and digestibility according to claim 1, is characterized in that: in step (2), described food-grade enzyme preparation is selected from one or more in AMS, cellulase, zytase.

6. a kind of method improving coarse grain beverage brew and digestibility according to claim 5, is characterized in that: described AMS is middle temperature amylase or alpha-amylase, and every kilogram of coarse grain beverage dry adds AMS 0.5g-3g.

7. a kind of method improving coarse grain beverage brew and digestibility according to claim 5, is characterized in that: the quality of adding cellulase and/or zytase in every kilogram of coarse grain beverage dry is 1g-5g.