CN105901458A - Black rice solid beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a black rice composite solid beverage and a preparation method thereof. The present invention uses anthocyanin concentrated liquid, fetal chrysanthemum extract, cassia seed and stevia mixed liquid as raw materials, adds maltodextrin, sucrose, xanthan gum, and CMC auxiliary materials to improve the flavor of the product, and uses spray drying technology to prepare a It dissolves quickly, is sweet and sour, and has the unique fragrance of chrysanthemum, black rice and cassia seeds. The black rice composite solid drink of the invention is rich in nutritional value and rich in functional ingredients for improving eyesight and protecting eyesight, and is an ideal health drink. In addition, the powder of the black rice composite solid drink of the invention is fine, has good brewability, has no solid impurities or appears pasty after brewing, and is convenient and quick to drink.

Description

A kind of black rice composite solid beverage and preparation method thereof

technical field

The invention relates to the field of food processing, in particular to a black rice composite solid beverage and a preparation method thereof.

Background technique

A large number of studies at home and abroad have shown that cereal beverages are recognized as a healthy beverage in the world, and have gradually become a hot spot in many studies. Black rice has good advantages in terms of color, aroma and taste, and is rich in nutrition. It is a kind of rice with both medicine and food. Its health care and medicinal value have been recorded in the "Compendium of Materia Medica". Eating black rice can not only strengthen the spleen and warm the liver, but also nourish yin and kidney, improve eyesight and activate blood circulation. In recent years, due to the advancement of modern food processing technology, black beverages have emerged as the times require. The nutritional content of black rice is very rich, and what is even more gratifying is that it has a reasonable ratio of various nutrients. The content of protein, iron, zinc, selenium and other minerals, water-soluble and fat-soluble vitamins are much higher than that of ordinary rice. In addition, black rice cortex is also rich in anticancer active substances such as flavonoids, cardiac glycosides, and alkaloids, which can scavenge free radicals, delay aging, improve nutritional anemia, resist atherosclerosis, resist stress, Calm and improve sleep and other functions.

Cassia Seed (Catsiatora Linn) is the mature seed of the leguminous herb Cassia Cassiae. Cassia Seed is very effective in clearing the liver and eyesight, improving the gastrointestinal tract and laxative. With the continuous progress of modern component analysis, studies have proved that cassia contains various fatty acids, amino acids, anthraquinones and various trace elements. Semen Cassiae has the effects of lowering serum cholesterol and triglycerides, lowering blood pressure, and improving blood pressure.

Chrysanthemum (Chrysanthemum) has another name called Ju, chamomile, medicine chrysanthemum, longevity guest and so on. Chrysanthemum not only contains a variety of volatile aromatic substances, but also rich in ingredients with active functions, such as flavonoids, chrysanthemum can clear away heat and detoxify, improve eyesight and lower blood pressure. The chrysanthemum extract can enter the glycerolipid region of the red blood cell membrane, and has a protective effect on the decrease of membrane fluidity; it can also improve the anti-aging and anti-fatigue ability of mice, and has a significant effect on the reduction of serum cholesterol in rats. Flavonoids and polyphenols in chrysanthemum have the effect of scavenging active oxygen free radicals. Chrysanthemum water decoction and various extracts have obvious effect of dilating blood vessels, and can obviously improve iron deficiency anemia.

GB/T29602-2013 "Solid Beverages" stipulates that plant solid beverages refer to plants and their extracts (excluding fruits, vegetables, tea, coffee) as the main raw materials, with or without adding appropriate amount of food accessories, food additives, etc. Processed into granules, powders or blocks, etc., solid products that need to be brewed or brewed before drinking. GB7101-2003 "Hygienic Standards for Solid Beverages" stipulates that the moisture content in solid beverage products should be ≤ 5.0g/100g. Low moisture content can effectively increase the storage period, because under low moisture conditions, its own enzymes or microorganisms will be lost. Activity, so as to avoid adverse reactions such as deterioration or corruption.

But, although multiple types of solid beverages have occurred on the market, there is still a lack of black rice composite solid beverages with eyesight and eye protection effects.

Therefore, the prior art still needs to be improved and developed.

Contents of the invention

In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a black rice composite solid beverage and a preparation method thereof, aiming to provide a black rice composite solid beverage with the effects of improving eyesight and protecting eyes.

Technical scheme of the present invention is as follows:

A method for preparing a black rice composite solid beverage, comprising the steps of:

(1) Preparation of anthocyanin concentrate: add citric acid and ethanol with a volume ratio of 1:1~3, and black rice with a mass concentration of 0.05g/mL into a beaker, and then put the beaker into a 60~80°C Extract the anthocyanins in a water bath for 1.5~2.5 hours to obtain an anthocyanin extract; then, filter the anthocyanin extract, put the filtered anthocyanin filtrate into a water bath at 80~100°C for water bath concentration for 2.5~ 3.5h, to obtain anthocyanin concentrate;

(2) Preparation of chrysanthemum extract: wash and drain chrysanthemum, dry chrysanthemum in a constant temperature oven at 70-90°C for 20-40 minutes, crush chrysanthemum after drying, and put chrysanthemum in crushed chrysanthemum According to the weight ratio of 1:80~120, add pure water at a temperature of 80~100°C to extract for 20~40min, then filter and cool to obtain the extract of Chrysanthemum chrysanthemum;

(3) Preparation of cassia seed and stevia mixture: wash stevia and drain, grind cassia seed and stevia respectively, then mix crushed cassia seed and stevia, and mix cassia seed and stevia at a ratio of 1:80 The weight ratio of ~120 is added to pure water at a temperature of 80-100°C for 20-40 minutes, filtered and cooled to obtain a mixture of cassia seeds and stevia;

(4) Mixing: Mix the anthocyanin concentrated solution, fetal chrysanthemum extract, cassia seed and stevia mixed solution according to the volume ratio of 2~5:7~9:1, and then add yellow to the mixed solution according to the mass percentage of the mixed solution Raw gum 0.01~0.03%, sucrose 2~6%, maltodextrin 12~16%, CMC 1~3%, using spray drying technology to prepare black rice composite solid beverage.

The preparation method of the black rice composite solid beverage, wherein, before the step (1), it includes: sieving the black rice, and selecting black rice with complete grains and normal color.

The preparation method of the black rice composite solid beverage, wherein, in the step (1), the volume concentration of the ethanol is 40-50%.

The preparation method of the black rice composite solid beverage, wherein, in the step (2), filter with 3-5 layers of gauze and cool to below 20°C.

The method for preparing the black rice composite solid beverage, wherein, before the step (3), there are steps: sieve stevia; select cassia seeds with plump particles and high gloss, bake the cassia seeds in a microwave oven to remove water, and use a medium Fire treatment for 10~20min.

The preparation method of the black rice composite solid beverage, wherein, in the step (3), the powder is ground and pulverized to 3-5 meshes.

The preparation method of the black rice composite solid beverage, wherein, in the step (3), filter with 3-5 layers of gauze and cool to below 20°C.

The preparation method of the black rice composite solid beverage, wherein, in the step (4), the anthocyanin concentrate, the fetal chrysanthemum extract, the cassia seed and the stevia mixed solution are mixed in a volume ratio of 3:8:1, and then Add 0.02% xanthan gum, 4% sucrose, 14% maltodextrin, and 1% CMC to the mixed liquid according to the mass percentage of the mixed liquid, and use spray drying technology to prepare black rice composite solid beverage.

The preparation method of the black rice composite solid beverage, wherein, in the step (4), the process parameters of the spray drying technology are: the inlet air temperature is set to 200°C, the air flow rate is set to 600L/h, the feed The pump is set to 5%, and the needle frequency is set to 6s.

A black rice composite solid beverage, which is prepared by the method for preparing a black rice composite solid beverage as described above.

Beneficial effects: the present invention uses anthocyanin concentrate, fetal chrysanthemum extract, cassia seed and stevia mixed solution as raw materials, adds maltodextrin, sucrose, xanthan gum, and CMC auxiliary materials to improve the flavor of the product, and uses spray drying technology to prepare the A fast-dissolving, sweet-sour and palatable black rice compound solid beverage with the unique fragrance of chrysanthemum, black rice and cassia seeds has been developed. The black rice composite solid drink of the invention is rich in nutritional value and rich in functional ingredients for improving eyesight and protecting eyesight, and is an ideal health drink.

Description of drawings

Figure 1 is a schematic diagram of the relationship between different xanthan gum additions on the powder extraction rate and solubility of black rice composite solid beverages.

Fig. 2 is a schematic diagram showing the influence of different sucrose additions on the powder extraction rate and solubility of the solid beverage.

Fig. 3 is a schematic diagram showing the influence of different maltodextrin additions on the powder extraction rate and solubility of the black rice composite solid beverage.

Fig. 4 is a schematic diagram showing the influence of different CMC additions on the powder extraction rate and solubility of solid beverages.

detailed description

The present invention provides a black rice composite solid beverage and a preparation method thereof. In order to make the purpose, technical scheme and effect of the present invention clearer and clearer, the present invention will be further described in detail below. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

Raw material of the present invention: black rice, cassia seed, fetal chrysanthemum and stevia.

The present invention provides a kind of preparation method of black rice composite solid beverage, it comprises steps:

(1) Preparation of anthocyanin concentrate: add citric acid and ethanol with a volume ratio of 1:1~3, and black rice with a mass concentration of 0.05g/mL into a beaker, and then put the beaker into a 60~80°C Extract the anthocyanins in a water bath for 1.5~2.5 hours to obtain an anthocyanin extract; then, filter the anthocyanin extract, put the filtered anthocyanin filtrate into a water bath at 80~100°C for water bath concentration for 2.5~ 3.5h, to obtain anthocyanin concentrate;

Before the step (1) of the present invention, it includes: screening the black rice, selecting black rice with complete grains and normal color, removing rotten, mildew, moth-eaten samples and foreign matter such as sand and grains that may be contained. Then, add citric acid and ethanol with a volume ratio of 1:1~3 (for example, the volume ratio is 1:1), and black rice with a mass concentration of 0.05g/mL into the beaker, and then put the beaker into 60~80 ℃ (eg, 70℃) to extract anthocyanin in a water bath for 1.5~2.5h to obtain anthocyanin extract; after extraction, filter the anthocyanin extract with gauze, and put the filtered anthocyanin liquid into Concentrate in a constant temperature water bath at ~100°C for 2.5~3.5 hours to evaporate ethanol and concentrate anthocyanin solution to obtain concentrated anthocyanin solution.

(2) Preparation of chrysanthemum extract: wash and drain chrysanthemum, dry chrysanthemum in a constant temperature oven at 70-90°C for 20-40 minutes, crush chrysanthemum after drying, and put chrysanthemum in crushed chrysanthemum According to the weight ratio of 1:80~120, add pure water at a temperature of 80~100°C to extract for 20~40min, then filter and cool to obtain the extract of Chrysanthemum chrysanthemum;

Before the step (2), it includes sieving the raw chrysanthemum chrysanthemum, selecting the chrysanthemum chrysanthemum that meets the quality requirements of the raw material, and removing foreign matter such as rotten, mildew, and moth-eaten. After screening, wash the fetal chrysanthemum with running water to remove surface impurities, and drain after cleaning. Place the drained chrysanthemum in a constant temperature oven at 70-90°C (eg, 80°C) to dry for 20-40min (eg, 30min). In order to increase the contact area of chrysanthemum chrysanthemum with hot purified water and improve the extraction effect, after drying in the present invention, chrysanthemum chrysanthemum is crushed to 3-5 mesh (such as 3 mesh, 4 mesh or 5 mesh), and in crushed chrysanthemum according to the The weight ratio of 1:80~120 (such as 1:100) is added into pure water at a temperature of 80~100°C for 20~40min (preferably, 30min). The leaching of the present invention cannot be carried out in iron containers and pipelines, because the flavonoid pigments in Fetus chrysanthemum will react with iron to produce small granular complexes, which are taupe in light and brown in weight. black. Then use 3~5 layers of gauze to filter and quickly cool to below 20°C for later use to obtain the extract of Chrysanthemum chrysanthemum.

(3) Preparation of cassia seed and stevia mixture: wash stevia and drain, grind cassia seed and stevia respectively, then mix crushed cassia seed and stevia, and mix cassia seed and stevia at a ratio of 1:80 The weight ratio of ~120 is added to pure water at a temperature of 80-100°C for 20-40 minutes, filtered and cooled to obtain a mixture of cassia seeds and stevia;

The steps before (3) include: sieving stevia, selecting stevia that meets the quality requirements of raw materials, and removing foreign matter such as sand and stones that may be contained; selecting cassia seeds with full particles and high gloss, and removing cassia seeds by baking in a microwave oven Moisture, so that the fragrance is released, and treated with medium heat for 10~20min. Preferably, treat with medium heat for 10 minutes. Then wash stevia with running water to remove surface impurities, and drain. Grind and grind the roasted cassia seeds and drained stevia to 3-5 mesh (eg, 4 mesh) to improve the extraction effect. Then mix the crushed cassia seeds and stevia, and add the mixed cassia seeds and stevia at a weight ratio of 1:80~120 (such as 1:80, 1:100 or 1:120) at a temperature of 80~100°C (such as , 90°C) pure water for a single leaching for 20-40 minutes (eg, 30 minutes), filtered through 3-5 layers of gauze and rapidly cooled to below 20°C for later use to obtain a mixture of cassia seeds and stevia rebaudiana.

(4) Mixing: Mix the anthocyanin concentrated solution, fetal chrysanthemum extract, cassia seed and stevia mixed solution according to the volume ratio of 2~5:7~9:1, and then add yellow to the mixed solution according to the mass percentage of the mixed solution Raw gum 0.01~0.03%, sucrose 2~6%, maltodextrin 12~16%, CMC 1~3%, using spray drying technology to prepare black rice composite solid beverage.

The present invention uses anthocyanin concentrated liquid, fetal chrysanthemum extract, cassia seed and stevia mixed liquid as raw materials, adds maltodextrin, sucrose, xanthan gum and CMC auxiliary materials to improve the flavor of the product, and uses spray drying technology to prepare a It dissolves quickly, is sweet and sour, and has the unique fragrance of chrysanthemum, black rice and cassia seeds. The black rice composite solid drink of the invention is rich in nutritional value and rich in functional ingredients for improving eyesight and protecting eyesight, and is an ideal health drink.

The working principle of spray drying is that the air passes through the filter and heater, enters the air distributor on the top of the drying tower, and the hot air passing through the hot air distributor enters the drying chamber uniformly in a spiral shape. The feed liquid is sent from the feed liquid storage tank through the filter to the atomizer on the top of the drying tower by the pump or compressed air, so that the feed liquid is sprayed into extremely small mist droplets, and the feed liquid and hot air are in parallel contact, and the contact surface area is greatly increased. , the water evaporates quickly and dries to a finished product in a very short time. Compared with the traditional drying method, the spray drying of the present invention has many advantages. For example, the drying speed is very fast, usually only takes tens of seconds to complete, which saves a lot of time and cost, especially for heat-sensitive food materials. It is particularly obvious that the entire drying process is completed in an instant, and the liquid is directly dried to obtain a solid product. The production process is simple, thereby eliminating the adverse effects caused by flying dust during the drying process. At the same time, this technology is easy to operate and control, without solid-liquid mechanical separation, crystallization and evaporation. The obtained product has good dispersibility and solubility, and largely retains the nutrients, color, fragrance and taste of the raw material itself.

The present invention also provides a black rice composite solid beverage, which is prepared by the method for preparing a black rice composite solid beverage as described above. Under the above scheme of the present invention, the developed black rice composite solid drink has the effect of alleviating visual fatigue of the eyes, is an ideal health drink, and has a fragrant smell and a good taste.

The present invention will be described in detail below through specific examples.

(1) Preparation of anthocyanin concentrate: Add 100 mL of 0.07% citric acid, 100 mL of 50% ethanol, and 10 g of black rice into a beaker, then put the beaker into a water bath at 70°C to extract anthocyanins for 1.5 hours , to obtain anthocyanin extract; then, filter the anthocyanin extract, put the filtered anthocyanin filtrate in a water bath at 90°C for 3 hours, and obtain 120 mL of anthocyanin concentrate;

(2) Preparation of chrysanthemum chrysanthemum extract: wash and drain 4g chrysanthemum chrysanthemum, place the chrysanthemum chrysanthemum in a constant temperature oven at 80°C to dry for 30 minutes, crush chrysanthemum chrysanthemum after drying, and mix chrysanthemum chrysanthemum in crushed chrysanthemum according to 1: The weight ratio of 100 was added into pure water at a temperature of 90°C to extract for 30 minutes, and then filtered with 4 layers of gauze and cooled to below 20°C to obtain the extract of Chrysanthemum chrysanthemum;

(3) Preparation of cassia seed and stevia mixture: wash stevia and drain, grind cassia seed and stevia respectively, then mix crushed cassia seed and stevia, and mix cassia seed and stevia at a ratio of 1:100 The weight ratio is added into pure water at a temperature of 90°C to extract for 30 minutes, filtered and cooled to obtain a mixed solution of cassia seed and stevia rebaudiana;

(4) Mixing: Mix anthocyanin concentrate, fetal chrysanthemum extract, cassia seed and stevia mixture, then add xanthan gum, sucrose, maltodextrin, and CMC to the mixture, and use spray drying technology to prepare black Rice compound solid drink.

Embodiment 1,

Effects of different air inlet temperatures on the water content and flour extraction rate of black rice composite solid beverage.

Set the inlet air temperature at 160, 170, 180, 190, 200, 210, and 220°C for spray drying, and use the water content and powder yield to determine the best inlet air temperature.

Effects of different air flow rates on powder extraction rate and water content of black rice composite solid beverage

Set the air flow rate to 200, 300, 400, 500, 600, 700, 800L/h respectively, and carry out spray drying under the condition of the inlet air temperature of 200°C, and determine the best air with the water content and powder yield index flow.

Among the present invention, mentioned powder extraction rate all calculates by following formula:

Powder extraction rate (%) = [mass of black rice composite solid beverage after spray-drying / (addition amount of xanthan gum, sucrose, maltodextrin and CMC before spray-drying + total solid content before spray-drying)] × 100%

After testing, the air inlet temperature is set to 200°C, and the indicators of water content and powder yield are in the optimal range, so the air inlet temperature is determined to be 200°C.

After testing, the air flow rate is set to 600 L/h, and the indicators of powder output rate and water content are in the best range, so the air flow rate is determined to be 600 L/h.

The results show that the optimum spray drying process parameters are as follows: the inlet air temperature is set at 200°C, and the air flow rate is set at 600L/h. The feed pump is set to 5%, and the needle frequency is set to 6s.

Example 2

Effects of Xanthan Gum Addition on Properties, Powder Extraction Rate and Solubility of Black Rice Composite Solid Beverage

Add xanthan gum at 0%, 0.01%, 0.02%, 0.03%, and 0.04% to the black rice compound liquid drink respectively, with a fixed amount of sucrose added at 4%, maltodextrin at 15%, and CMC at 0.1%. , and then spray-dried, and the powder yield and solubility of the comprehensive product determine a better amount of xanthan gum added.

Figure 1 is a schematic diagram of the influence of different xanthan gum additions on the powder extraction rate and solubility of black rice composite solid beverages. It can be seen from Figure 1 that with the continuous increase of xanthan gum addition, the powder extraction rate also gradually decreases , the powder extraction rate of the black rice composite solid beverage remains at 24%-25%, and the change is not obvious, and the dissolution time also does not change significantly. When the amount of xanthan gum added is 0.02% and 0.03%, the powder extraction rate is 24.2% and 24.3%, which are relatively stable, and the beverage prepared at this time has no precipitation and has good fluidity. Considering the product material cost and production effect, etc. On the other hand, it is considered that 0.02% xanthan gum addition is the best choice. Xanthan gum is white or light yellow powder with excellent thickening, suspending, emulsifying and water-soluble properties. The addition of xanthan gum can make the black rice composite solid beverage smoother and more natural in flavor.

Example 3

Effects of Sucrose Addition on Powder Rate and Solubility of Black Rice Composite Solid Beverage

Add sucrose to the black rice compound liquid drink according to 0%, 2%, 4%, 6%, and 8% of the amount of the black rice compound liquid drink respectively, the fixed xanthan gum addition is 0.02%, and the maltodextrin is 15%, CMC is 0.1%. After blending, heat sterilization, and spray drying, the powder rate and solubility of the product are considered to determine a better amount of sucrose added.

Fig. 2 is a schematic diagram showing the influence of different sucrose additions on the powder extraction rate and solubility of the solid beverage. It can be seen from Figure 2 that with the increase of the amount of sucrose added, the powder yield showed a gentle downward trend, and the dissolution time gradually decreased. When the amount of sucrose added reaches 4%-6%, due to caramelization, the wall sticking phenomenon is more serious, and the powder color also begins to deepen, and the powder extraction rate drops significantly; while at 0%-6%, the powder extraction rate changes It is not obvious, and it is always maintained at 19% to 25.8%, while the difference in dissolution time is not obvious at 4% to 8%. Considering the economic cost and flour extraction rate, it is considered that 4% is the best sucrose addition. Since sucrose has both anti-oxidation and osmotic properties, it has a certain positive effect on improving the quality, storage and flavor of products. However, sucrose is also hygroscopic, and is prone to caramelization during the drying process. The appearance of the product is brown, which will affect the sensory evaluation, so the content should not be too high. The amount of sucrose added in the present invention is 4%, which is within a reasonable range.

Example 4

Effects of Maltodextrin Addition on Powder Extraction Rate and Solubility Properties of Black Rice Composite Solid Beverage

Maltodextrin was added to the black rice compound liquid beverage at 5%, 10%, 15%, 20%, and 25%, respectively, the addition of fixed xanthan gum was 0.02%, sucrose was 4%, and CMC was After 0.1% is prepared, it is spray-dried, and the amount of maltodextrin to be added is determined based on the powder yield and solubility of the product.

Fig. 3 is a schematic diagram showing the influence of different maltodextrin additions on the powder extraction rate and solubility of the black rice composite solid beverage. It can be seen from Figure 3 that with the increase of maltodextrin content, the flour yield first increases gradually and then gradually decreases, and the dissolution time gradually prolongs accordingly; however, the flour yield reaches the highest peak when the maltodextrin content is 15%, and then gradually decreases , at 20% and 25%, the change of powder extraction rate basically tends to be flat, which may be due to the increase of content and high viscosity, which leads to the decline of powder extraction rate. Figure 3 shows that maltodextrin can promote the improvement of the powder extraction rate of black rice anthocyanin compound health-care solid beverage; but the dissolution time gradually prolongs with the increase of maltodextrin, and the solubility becomes worse and worse. At the same time, after brewing and drinking, it is known that the beverage with the addition amount of 20% has a slight dextrin taste, so about 15% is the appropriate addition amount of maltodextrin, and the powder extraction rate, solubility and taste of the product are better. Maltodextrin has good fluidity, no sweet taste or slightly sweet taste, no peculiar smell, moderate viscosity, strong heat resistance, low hygroscopicity, and can play a good role as a carrier. It is widely used in the food industry In solid products such as powder, it can not only enhance the solubility of the product, but also exert the effect of drying agent to effectively prevent the agglomeration of the product. If the amount added is insufficient, the drying effect will not be obvious, and wall sticking will easily occur at the same time; on the contrary, if it is added in excess, there will be a serious dextrin smell, which will not only affect the flavor of the product, but also reduce the content of the original active ingredients in the product. The amount of maltodextrin added in the present invention is 14%, which is also within a reasonable range.

Example 4

Effect of CMC Addition on Powder Extraction Rate and Solubility of Black Rice Composite Solid Beverage

CMC is respectively added in the black rice compound liquid beverage by following addition amount 0%, 0.05%, 0.1%, 0.15%, 0.20%, and keeping xanthan gum addition amount is 0.02%, malt The dextrin is 15% and the sucrose is 4%. Spray drying is carried out after deployment, and the better addition amount of CMC is determined based on the solubility and powder yield of the product.

Fig. 4 is a schematic diagram showing the influence of different CMC additions on the powder extraction rate and solubility of solid beverages. It can be seen from Figure 4 that with the increasing amount of CMC added, the powder output first increases rapidly and then decreases. When the content of CMC is 0.10%, the powder output rate is the highest, because adding a certain amount of CMC can reduce the viscosity of the feed liquid and improve Powder yield; as the amount of CMC added increased from 0% to 0.1%, the dissolution time decreased continuously, but at 0.10% and 0.15%, the dissolution time did not change much; but when the addition amount was 0.10% and 0.15%, the dissolution time The powder rate changes obviously, so 0.10% is selected as the best addition amount of CMC after comprehensive consideration. As an emulsifier, CMC can disperse the water-soluble substances in the black rice composite solid beverage uniformly and stably in the CMC glue. As the temperature increases, the viscosity of the CMC aqueous solution gradually decreases. In the process of producing solid beverages, adding CMC can not only increase the content of solids, but also make the product feel smooth and delicate after brewing.

Further, the present invention also optimizes the formulation of the black rice composite solid beverage. On the basis of single factor, the orthogonal experiment was carried out on the above four factors, and the orthogonal table L ₉ (3 ⁴ ) was used to design, and the optimal formula of black rice compound solid beverage was determined with the powder yield as the index.

Table 1. Orthogonal factor table

After completing the above L ₉ (3 ⁴ ) orthogonal test, the results of the orthogonal analysis are shown in Table 2 below. The larger the range R value is, the greater the influence of this factor on the powder extraction rate of the black rice composite solid beverage is. It can be seen from Table 2 that the degree of influence of the above four factors on the flour extraction rate is A>C>D>B, that is, maltodextrin>xanthan gum>CMC>sucrose. From the perspective of flour yield, the best combination of four influencing factors A, B, C, and D is A ₁ B ₂ C ₂ D ₂ , that is, the addition of maltodextrin is 14%, and the addition of sucrose is 4%. The addition of xanthan gum is 0.02%, and the addition of CMC is 1%. The solid drink is a wine-red powder with low water content, fine texture, uniform and no impurities, no adverse phenomena such as condensation into lumps, harmonious fragrance, and no peculiar smell. After brewing, it is clear and transparent, without stratification or precipitation, and has a soft and harmonious taste. It has the unique fragrance of chrysanthemum, black rice, and cassia seeds. It meets the relevant standards of GB7101-2003 "Hygienic Standards for Solid Beverages".

Table 2. Orthogonal test results of black rice composite solid beverage

In summary, the present invention provides a black rice composite solid beverage and a preparation method thereof. The present invention uses anthocyanin concentrated liquid, fetal chrysanthemum extract, cassia seed and stevia mixed liquid as raw materials, adds maltodextrin, sucrose, xanthan gum and CMC auxiliary materials to improve the flavor of the product, and uses spray drying technology to prepare a It dissolves quickly, is sweet and sour, and has the unique fragrance of chrysanthemum, black rice and cassia seeds. The black rice composite solid drink of the invention is rich in nutritional value and rich in functional ingredients for improving eyesight and protecting eyesight, and is an ideal health drink. In addition, the powder of the black rice composite solid drink of the invention is fine, has good brewability, has no solid impurities or appears pasty after brewing, and is convenient and quick to drink.

It should be understood that the application of the present invention is not limited to the above examples, and those skilled in the art can make improvements or transformations according to the above descriptions, and all these improvements and transformations should belong to the protection scope of the appended claims of the present invention.

Claims (10)

1. a preparation method of black rice composite solid beverage, is characterized in that, comprises steps: (1) Preparation of anthocyanin concentrate: add citric acid and ethanol with a volume ratio of 1:1~3, and black rice with a mass concentration of 0.05g/mL into a beaker, and then put the beaker into a 60~80°C Extract the anthocyanins in a water bath for 1.5~2.5 hours to obtain an anthocyanin extract; then, filter the anthocyanin extract, put the filtered anthocyanin filtrate into a water bath at 80~100°C for water bath concentration for 2.5~ 3.5h, to obtain anthocyanin concentrate; (2) Preparation of chrysanthemum extract: wash and drain chrysanthemum, dry chrysanthemum in a constant temperature oven at 70-90°C for 20-40 minutes, crush chrysanthemum after drying, and put chrysanthemum in crushed chrysanthemum According to the weight ratio of 1:80~120, add pure water at a temperature of 80~100°C to extract for 20~40min, then filter and cool to obtain the extract of Chrysanthemum chrysanthemum; (3) Preparation of cassia seed and stevia mixture: wash stevia and drain, grind cassia seed and stevia respectively, then mix crushed cassia seed and stevia, and mix cassia seed and stevia at a ratio of 1:80 The weight ratio of ~120 is added to pure water at a temperature of 80-100°C for 20-40 minutes, filtered and cooled to obtain a mixture of cassia seeds and stevia; (4) Mixing: Mix the anthocyanin concentrated solution, fetal chrysanthemum extract, cassia seed and stevia mixed solution according to the volume ratio of 2~5:7~9:1, and then add yellow to the mixed solution according to the mass percentage of the mixed solution Raw gum 0.01~0.03%, sucrose 2~6%, maltodextrin 12~16%, CMC 1~3%, using spray drying technology to prepare black rice composite solid beverage. 2. The method for preparing black rice composite solid beverage according to claim 1, characterized in that before the step (1), it comprises: sieving the black rice to select black rice with complete grains and normal color. 3. The method for preparing black rice composite solid beverage according to claim 1, characterized in that, in the step (1), the volume concentration of the ethanol is 40-50%. 4. The method for preparing black rice composite solid beverage according to claim 1, characterized in that, in the step (2), filter with 3-5 layers of gauze and cool to below 20°C. 5. The method for preparing black rice composite solid beverage according to claim 1, characterized in that, before the step (3), there are steps of: sieving stevia; selecting cassia seeds with plump particles and high gloss, and using a microwave oven Roast the cassia seeds to remove moisture, and treat them with medium heat for 10-20 minutes. 6. The method for preparing black rice composite solid beverage according to claim 1, characterized in that, in the step (3), the powder is ground and pulverized to 3-5 mesh. 7. The method for preparing black rice composite solid beverage according to claim 1, characterized in that, in the step (3), filter with 3 to 5 layers of gauze and cool to below 20°C. 8. The preparation method of the black rice composite solid beverage according to claim 1, characterized in that, in the step (4), the anthocyanin concentrate, fetal chrysanthemum extract, cassia seed and stevia mixed solution are mixed in 3: Mix at a volume ratio of 8:1, then add 0.02% xanthan gum, 4% sucrose, 14% maltodextrin, and 1% CMC to the mixed solution according to the mass percentage of the mixed solution, and use spray drying technology to prepare a black rice composite solid beverage. 9. The preparation method of black rice composite solid beverage according to claim 1, characterized in that, in the step (4), the process parameters of the spray drying technology are: the inlet air temperature is set to 200°C, the air flow rate The setting is 600L/h, the feed pump is set at 5%, and the needle passing frequency is set at 6s. 10. A black rice composite solid beverage, characterized in that it is prepared by the method for preparing the black rice composite solid beverage according to any one of claims 1 to 9.