CN105901458B - A kind of black rice compound solid beverage and preparation method thereof - Google Patents
A kind of black rice compound solid beverage and preparation method thereof Download PDFInfo
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- CN105901458B CN105901458B CN201610253702.XA CN201610253702A CN105901458B CN 105901458 B CN105901458 B CN 105901458B CN 201610253702 A CN201610253702 A CN 201610253702A CN 105901458 B CN105901458 B CN 105901458B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 150000001875 compounds Chemical class 0.000 title claims description 65
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 58
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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
- 229910052760 oxygen Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
本发明公开一种黑米复合固体饮料及其制备方法。本发明以花色苷浓缩液、胎菊提取液和决明子、甜叶菊混合液为原料，添加麦芽糊精、蔗糖、黄原胶、CMC辅料改善产品的风味，利用喷雾干燥技术，制备出了一种快速溶解，酸甜适口，具有菊花、黑米、决明子特有的清香味的黑米复合固体饮料。本发明黑米复合固体饮料营养价值丰富，且富含明目保视的功能性成分，是一种理想的保健饮品。另外，本发明黑米复合固体饮料粉末细小，冲调性良好，冲调后没有固体杂质或出现糊状，饮用方便快捷。
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
Technical field
The present invention relates to food processing fields more particularly to a kind of black rice compound solid beverage and preparation method thereof.
Background technique
A large number of studies show that, cereal beverage is recognized by the world as a kind of healthy beverage, has been increasingly becoming numerous both at home and abroad
The hot spot of research.Black rice in terms of all occupy good advantage, it is full of nutrition, be a kind of rice of dietotherapeutic.
Its health care and medicinal value early in being had been described in Compendium of Material Medica, edible black rice can not only strengthening spleen and warming liver can also enriching yin and nourishing kidney and
Improving eyesight promoting blood circulation etc..In recent years, due to the progress of modern food processing technology, black drink comes into being.Black rice nourishing ingredient contains
Very abundant is measured, more gratifying is to have reasonable ratio between its each nutrient, the minerals such as protein, iron, zinc, selenium,
Water-soluble and liposoluble vitamin content is significantly larger than common rice.In addition, flavonoids also rich in black rice cortex
The anti-cancer active matters such as compound, cardiac glycoside, alkaloid have and remove free radical, delay senescence, and improve alimentary anemia, resist
The functions such as atherosclerosis, anti allergic reaction, calmness and improvement sleep.
Cassia seed (CatsiatoraLinn) is the mature seed of leguminous herbaceous plant's Cassia, and cassia seed clears liver and improve vision, changes
The effect of being apt to gastrointestinal tract and relax bowel and defecation highly significant.With being constantly progressive for modern age constituent analysis, research is had shown that, in cassia seed
Contain various fatty acid, amino acid, anthraquinone and various trace elements etc..Cassia seed have reduce serum cholesterol and triglycerides,
The effect of decompression, item.
It chrysanthemum (Chrysanthemum) also known as brings up, camomile, medicine chrysanthemum, longevity visitor etc..Chrysanthemum not only contains there are many volatile virtue
Studies of The Aromatic Substances, the ingredient of active function also rich content, such as flavonoid substances, chrysanthemum can play clearing heat and detoxicating and improving eyesight
The effect of decompression etc..Chrysanthemum extract can enter the glycerolipid area of erythrocyte membrane, play protection to the reduction of the mobility of film and make
With；Anti-aging, the anti-fatigue ability that mouse also can be improved have apparent effect to the reduction of rat blood serum cholesterol.In chrysanthemum
Flavonoids and polyphenols play the role of scavenging capacity oxygen radical.Chrysanthemum water decoction and various extracts have apparent
The effect for expanding blood vessel, improves significantly to hypoferric anemia.
Regulation in GB/T29602-2013 " solid beverage ", vegetable solid beverage refer to plant and its extract (fruit,
Except vegetables, tea, coffee) it is primary raw material, add or do not add suitable food auxiliary material, food additives etc., it is processed into
It is graininess, powdered or blocky etc., it need to be reconstituted or be brewed the solid-state product that can just drink.GB7101-2003 " solid beverage
Sanitary standard " in regulation, the moisture content in solid beverage product answers≤5.0g/100g, and moisture content is low to effectively improve storage
The hiding phase, because the enzyme of itself or microorganism will lose activity under the conditions of low moisture, to avoid that rotten or corruption etc. occurs
Adverse reaction.
But although occurring a plurality of types of solid beverages on the market at present, still lacking has improving eyesight, eyeshield function
The black rice compound solid beverage of effect.
Therefore, the existing technology needs to be improved and developed.
Summary of the invention
In view of above-mentioned deficiencies of the prior art, the purpose of the present invention is to provide a kind of black rice compound solid beverage and its systems
A kind of Preparation Method, it is desirable to provide black rice compound solid beverage with improving eyesight, eyeshield.
Technical scheme is as follows:
A kind of preparation method of black rice compound solid beverage, wherein comprising steps of
(1), prepared by anthocyanin concentrate: being the citric acid and ethyl alcohol, mass concentration 0.05g/mL of 1:1 ~ 3 by volume ratio
Black rice be added into beaker, then beaker is put into in 60 ~ 80 DEG C of water-bath extraction 1.5 ~ 2.5h of anthocyanin, obtain pattern
Glycosides extract liquor；Then, anthocyanin extract liquor is filtered, puts the anthocyanin filtered fluid obtained after filtering into 80 ~ 100 DEG C of water
Water-bath is carried out in bath, 2.5 ~ 3.5h is concentrated, obtain anthocyanin concentrate；
(2), prepared by chrysanthemum extracting solution: cleaning chrysanthemum simultaneously drains, and will drain rear chrysanthemum and be placed in 70 ~ 90 DEG C of constant temperature oven
Dry 20 ~ 40min, crushes chrysanthemum after dry, and it is 80 ~ 100 that temperature, which is added, in the weight ratio in embryotomic chrysanthemum according to 1:80 ~ 120
Then DEG C pure 20 ~ 40min of flooding filters and cooling, obtains chrysanthemum extracting solution；
(3), cassia seed, the preparation of STEVIA REBAUDIANA mixed liquor: cleaning STEVIA REBAUDIANA simultaneously drains, and cassia seed and STEVIA REBAUDIANA are ground respectively
It crushes, then mixes the cassia seed of crushing and STEVIA REBAUDIANA, according to the weight of 1:80 ~ 120 in mixed cassia seed and STEVIA REBAUDIANA
Amount is 80 ~ 100 DEG C of pure 20 ~ 40min of flooding than temperature is added, and filters and cooling, obtains cassia seed, STEVIA REBAUDIANA mixed liquor；
(4), it mixes: anthocyanin concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor is pressed into 2 ~ 5:7 ~ 9:1 body
Product than mixing, then in mixed liquor by account for mixed liquor mass percent addition xanthan gum 0.01 ~ 0.03%, sucrose 2 ~ 6%, malt
Black rice compound solid beverage is made using spray drying technology in dextrin 12 ~ 16%, CMC 1 ~ 3%.
The preparation method of the black rice compound solid beverage, wherein include: to carry out black rice before the step (1)
Sieving, chooses that particle is complete, the normal black rice of color.
The preparation method of the black rice compound solid beverage, wherein in the step (1), the volume of the ethyl alcohol is dense
Degree is 40 ~ 50%.
The preparation method of the black rice compound solid beverage, wherein in the step (2), simultaneously with 3 ~ 5 layers of filtered through gauze
It is cooled to 20 DEG C or less.
The preparation method of the black rice compound solid beverage, wherein comprising steps of by sweetleaf before the step (3)
Chrysanthemum sieving；The cassia seed for selecting full grains, glossiness high removes moisture removal with micro-wave oven baking cassia seed, and is handled with moderate heat
10~20min。
The preparation method of the black rice compound solid beverage, wherein in the step (3), grind to 3 ~ 5 mesh.
The preparation method of the black rice compound solid beverage, wherein in the step (3), simultaneously with 3 ~ 5 layers of filtered through gauze
It is cooled to 20 DEG C or less.
The preparation method of the black rice compound solid beverage, wherein in the step (4), by anthocyanin concentrate, tire
Chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor are mixed by 3:8:1 volume ratio, then in mixed liquor by accounting for mixed liquor quality hundred
Divide than addition xanthan gum 0.02%, sucrose 4%, maltodextrin 14%, CMC 1%, black rice composite solid is made using spray drying technology
Body beverage.
The preparation method of the black rice compound solid beverage, wherein in the step (4), the spray drying technology
Technological parameter are as follows: inlet air temperature is set as 200 DEG C, and air mass flow is set as 600L/h, and feed pump is set as 5%, cleansing pin frequency
It is set as 6s.
A kind of black rice compound solid beverage, wherein using the preparation side of as above any black rice compound solid beverage
Method is prepared.
The utility model has the advantages that the present invention is using anthocyanin concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor as raw material,
The flavor that addition maltodextrin, sucrose, xanthan gum, CMC auxiliary material improve product has prepared one kind using spray drying technology
Quickly dissolution, sour and sweet palatability have the black rice compound solid beverage of chrysanthemum, black rice, the distinctive fragrant of cassia seed.The present invention is black
Rice compound solid beverage nutritive value is abundant, and the functional components of view are protected rich in improving eyesight, is a kind of ideal health beverages.
Detailed description of the invention
Fig. 1 is that different xanthan gum additive amounts illustrates black rice compound solid beverage flour extraction and deliquescent influence relationship
Figure.
Fig. 2 is different sucrose additions on the flour extraction of solid beverage and deliquescent influence relation schematic diagram.
Fig. 3 is different maltodextrin additive amounts on the flour extraction of black rice compound solid beverage and deliquescent influence relationship
Schematic diagram.
Fig. 4 is different CMC additive amounts on the flour extraction of solid beverage and deliquescent influence relation schematic diagram.
Specific embodiment
The present invention provides a kind of black rice compound solid beverage and preparation method thereof, to make the purpose of the present invention, technical solution
And effect is clearer, clear, the present invention is described in more detail below.It should be appreciated that specific implementation described herein
Example is only used to explain the present invention, is not intended to limit the present invention.
Raw material of the invention: black rice, cassia seed, chrysanthemum and STEVIA REBAUDIANA.
The present invention provides a kind of preparation method of black rice compound solid beverage comprising step:
(1), prepared by anthocyanin concentrate: being the citric acid and ethyl alcohol, mass concentration 0.05g/mL of 1:1 ~ 3 by volume ratio
Black rice be added into beaker, then beaker is put into in 60 ~ 80 DEG C of water-bath extraction 1.5 ~ 2.5h of anthocyanin, obtain pattern
Glycosides extract liquor；Then, anthocyanin extract liquor is filtered, puts the anthocyanin filtered fluid obtained after filtering into 80 ~ 100 DEG C of water
Water-bath is carried out in bath, 2.5 ~ 3.5h is concentrated, obtain anthocyanin concentrate；
Include: to screen black rice before step (1) of the present invention, choose that particle is complete, the normal black rice of color,
Reject the foreign matters such as the sample of characters and sandstone, the grain that may contain such as rot, go rotten, damaging by worms.Then, it is 1 by volume ratio:
1 ~ 3(such as, volume ratio 1:1) citric acid and ethyl alcohol, mass concentration be 0.05g/mL black rice be added into beaker, then will
Beaker, which is put into, extracts 1.5 ~ 2.5h of anthocyanin in the water-bath of 60 ~ 80 DEG C (e.g., 70 DEG C), obtain anthocyanin extract liquor；After extraction,
Anthocyanin extract liquor is filtered with gauze, puts the anthocyanin filtered fluid obtained after filtering into 80 ~ 100 DEG C of thermostat water baths
2.5 ~ 3.5h is concentrated in middle progress water-bath, with ethanol evaporation and concentration anthocyanin solution, obtains anthocyanin concentrate.
(2), prepared by chrysanthemum extracting solution: cleaning chrysanthemum simultaneously drains, and will drain rear chrysanthemum and be placed in 70 ~ 90 DEG C of constant temperature oven
Dry 20 ~ 40min, crushes chrysanthemum after dry, and it is 80 ~ 100 that temperature, which is added, in the weight ratio in embryotomic chrysanthemum according to 1:80 ~ 120
Then DEG C pure 20 ~ 40min of flooding filters and cooling, obtains chrysanthemum extracting solution；
Include that raw material chrysanthemum is sieved before the step (2), select the chrysanthemum for meeting material quality requirement, rejects rotten
It is rotten, the foreign matter for the characters such as go rotten, damage by worms.Chrysanthemum is cleaned with circulating water after screening, to remove surface impurity, is dripped after the completion of cleaning
It is dry.Rear chrysanthemum will be drained and be placed in dry 20 ~ 40min(such as 30min in the constant temperature oven of 70 ~ 90 DEG C (e.g., 80 DEG C)).In order to increase
The contact area of chrysanthemum and hot pure water improves extracting effect, chrysanthemum is crushed to 3 ~ 5 mesh (e.g., 3 mesh, 4 after the present invention is dry
Mesh or 5 mesh), according to 1:80 ~ 120(such as 1:100 in embryotomic chrysanthemum) weight ratio be added temperature be 80 ~ 100 DEG C of pure floodings
20 ~ 40min(preferably, extracts 30min).Extraction of the present invention cannot be carried out in iron ware with pipeline, this is because
Flavonoids in chrysanthemum meet iron and can react, and generate the complex compound of fine granularity, are gently then in taupe, it is heavy then darkly
Color.Then with 3 ~ 5 layers of filtered through gauze and be quickly cooled to 20 DEG C or less it is spare, obtain chrysanthemum extracting solution.
(3), cassia seed, the preparation of STEVIA REBAUDIANA mixed liquor: cleaning STEVIA REBAUDIANA simultaneously drains, and cassia seed and STEVIA REBAUDIANA are ground respectively
It crushes, then mixes the cassia seed of crushing and STEVIA REBAUDIANA, according to the weight of 1:80 ~ 120 in mixed cassia seed and STEVIA REBAUDIANA
Amount is 80 ~ 100 DEG C of pure 20 ~ 40min of flooding than temperature is added, and filters and cooling, obtains cassia seed, STEVIA REBAUDIANA mixed liquor；
Comprising steps of STEVIA REBAUDIANA is sieved before the step (3), the STEVIA REBAUDIANA for meeting material quality requirement is selected, is removed
Remove the foreign matters such as the sandstone that may contain；The cassia seed for selecting full grains, glossiness high toasts removal cassia seed water with micro-wave oven
Point, make fragrance emission, and handle 10 ~ 20min with moderate heat.Preferably, 10min is handled with moderate heat.Then sweet tea is cleaned with circulating water
Ye Ju to remove surface impurity, and is drained, and by the cassia seed after baking and is drained rear STEVIA REBAUDIANA and is ground respectively to 3 ~ 5 mesh
(e.g., 4 mesh), to improve extracting effect.Then the cassia seed of crushing and STEVIA REBAUDIANA are mixed, in mixed cassia seed and STEVIA REBAUDIANA
According to 1:80 ~ 120(such as 1:80,1:100 or 1:120) weight ratio be added temperature be 80 ~ 100 DEG C of (e.g., 90 DEG C) pure water
Carry out single extract 20 ~ 40min(such as, 30min), with 3 ~ 5 layers of filtered through gauze and be quickly cooled to 20 DEG C or less it is spare, determined
Pine torch, STEVIA REBAUDIANA mixed liquor.
(4), it mixes: anthocyanin concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor is pressed into 2 ~ 5:7 ~ 9:1 body
Product than mixing, then in mixed liquor by account for mixed liquor mass percent addition xanthan gum 0.01 ~ 0.03%, sucrose 2 ~ 6%, malt
Black rice compound solid beverage is made using spray drying technology in dextrin 12 ~ 16%, CMC 1 ~ 3%.
The present invention is using anthocyanin concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor as raw material, addition malt paste
The flavor that essence, sucrose, xanthan gum, CMC auxiliary material improve product has prepared a kind of quick dissolution using spray drying technology, acid
Comfortable mouth has the black rice compound solid beverage of chrysanthemum, black rice, the distinctive fragrant of cassia seed.Black rice complex solid of the present invention
Beverage nutritive value is abundant, and the functional components of view are protected rich in improving eyesight, is a kind of ideal health beverages.
Spray drying working principle is air by filter and heater, into the air distributor at the top of drying tower,
By the hot-air of hot air distributor in the shape of a spiral evenly into hothouse.Feed liquid by feed liquid basin through filter by pump or
Compressed air is sent to the atomizer of dry tower top, so that feed liquid is sprayed into minimum misty liquid droplets, feed liquid and hot-air parallel flow contact, is connect
Touching surface area greatly increases, and moisture evaporates rapidly, and dry in a very short period of time is finished product.It is compared with conventional drying process, this
There are many advantages for invention spray drying, such as the speed of its drying is very fast, usually only just achievable with tens of seconds, save
A large amount of time cost, especially on heat sensitive food material, this advantage is particularly evident, and moment just completes entire drying process,
Liquid convection drying obtains solid product, and production process is simple, to eliminate in drying process as caused by dust from flying not
Good influence.Meanwhile this technical operation is easy to control, the operation such as, crystallization mechanically decoupled without solid-liquid and evaporation.Point of products obtained therefrom
It dissipates property and dissolubility is all good, largely all remain nutritional ingredient and color of raw material itself etc..
The present invention also provides a kind of black rice compound solid beverage, as above any black rice compound solid beverage is used
Preparation method be prepared.Under above scheme of the present invention, the black rice compound solid beverage developed, which has, alleviates eye view
Effect of fatigue, is a kind of ideal health beverages, and fragrant odour, flavour are good.
Below by specific embodiment, the present invention is described in detail.
(1), prepared by anthocyanin concentrate: by 50% ethyl alcohol of the citric acid of 100 mL 0.07% and 100 mL, 10 g black rices
It is added into beaker, then beaker is put into extraction anthocyanin 1.5h in 70 DEG C of water-bath, obtain anthocyanin extract liquor；So
Afterwards, anthocyanin extract liquor is filtered, the anthocyanin filtered fluid obtained after filtering is put into 90 DEG C of water-baths and carries out water-bath
3h is concentrated, obtains anthocyanin concentrate 120mL；
(2), prepared by chrysanthemum extracting solution: cleaning 4g chrysanthemum simultaneously drains, and is placed in rear chrysanthemum is drained in 80 DEG C of constant temperature oven
Dry 30min, crushes chrysanthemum after dry, and it is 90 DEG C of pure water loggings that temperature, which is added, according to the weight ratio of 1:100 in embryotomic chrysanthemum
30min is mentioned, then with 4 layers of filtered through gauze and is cooled to 20 DEG C hereinafter, obtaining chrysanthemum extracting solution；
(3), cassia seed, the preparation of STEVIA REBAUDIANA mixed liquor: cleaning STEVIA REBAUDIANA simultaneously drains, and cassia seed and STEVIA REBAUDIANA are ground respectively
It crushes, then mixes the cassia seed of crushing and STEVIA REBAUDIANA, according to the weight ratio of 1:100 in mixed cassia seed and STEVIA REBAUDIANA
Addition temperature is 90 DEG C of pure flooding 30min, filters and cooling, obtains cassia seed, STEVIA REBAUDIANA mixed liquor；
(4), it mixes: anthocyanin concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor being mixed, then mixed
It closes and adds xanthan gum, sucrose, maltodextrin, CMC in liquid, black rice compound solid beverage is made using spray drying technology.
Embodiment 1,
Influence of the different inlet air temperature to black rice compound solid beverage water content and flour extraction.
Inlet air temperature is set separately to be spray-dried in 160,170,180,190,200,210,220 DEG C, with aqueous
Amount and flour extraction are index to determine optimal inlet air temperature.
Influence of the different air mass flows to black rice compound solid beverage flour extraction and water content
It is 200,300,400,500,600,700,800L/h that air mass flow, which is set separately, is 200 DEG C in inlet air temperature
Under the conditions of be spray-dried, determine optimal air mass flow using water content and flour extraction as index.
In the present invention, the flour extraction being previously mentioned calculates as follows:
Flour extraction (%)=and black rice compound solid beverage quality after spray drying/(it is spray-dried preceding xanthan gum, sucrose, wheat
Total solid quality before additive amount+spray drying of bud dextrin and CMC) ] × 100%
Through overtesting, inlet air temperature is set as 200 DEG C, and the index of water content and flour extraction is in optimum range, so
Determine that inlet air temperature is 200 DEG C.
Through overtesting, air mass flow is set as 600 L/h, and the index of flour extraction and water content is in optimum range, institute
To be determined as air mass flow 600L/h.
As a result it obtains: best drying process with atomizing parameter are as follows: inlet air temperature is set as 200 DEG C, and air mass flow is set as
600L/h.Feed pump is set as 5%, and cleansing pin frequency is set as 6s.
Embodiment 2
Xanthan gum additive amount is on black rice compound solid beverage performance, flour extraction and deliquescent influence
Xanthan gum is pressed 0%, 0.01%, 0.02%, 0.03% respectively, 0.04% is added in black rice composite fluid beverage, fixed
Sucrose addition is 4%, maltodextrin 15%, and CMC is deployed for 0.1%, is then spray-dried, and comprehensive product goes out
Powder rate and dissolubility determine preferable xanthan gum additive amount.
Fig. 1 is that different xanthan gum additive amounts illustrates black rice compound solid beverage flour extraction and deliquescent influence relationship
Figure, as shown in Figure 1, as the additive amount of xanthan gum is continuously increased, flour extraction is gradually lowered, the black rice compound solid beverage
Flour extraction be maintained at 24%-25%, change it is unobvious, and dissolution time also change it is unobvious.Xanthan gum additive amount is 0.02% He
When 0.03%, flour extraction is 24.2% and 24.3%, relatively stable, and the beverage reconstituted at this time does not precipitate, and mobility is preferable, comprehensive
It closes and considers product material cost and production effect etc., it is believed that 0.02% xanthan gum additive amount is optimal selection.Xanthan gum is
White or lurid powder has excellent thickening property, suspension, emulsibility and water solubility.Addition xanthan gum can allow black rice
Compound solid beverage mouthfeel is more smooth, flavor is natural.
Embodiment 3
Sucrose addition is on black rice compound solid beverage powder rate and deliquescent influence
Sucrose pressed to the 0% of black rice composite fluid quantities of beverage respectively, 2%, 4%, 6%, 8%, it is added to black rice composite fluid beverage
In, the additive amount of fixed xanthan gum is 0.02%, maltodextrin 15%, CMC be 0.1% deployed after, then heat sterilization,
It is spray-dried, the powder rate and dissolubility of comprehensive product determine preferable sucrose addition.
Fig. 2 is different sucrose additions on the flour extraction of solid beverage and deliquescent influence relation schematic diagram.By Fig. 2
It is found that gentle downward trend occurs in flour extraction with the raising of sucrose addition, dissolution time is gradually reduced.When sucrose adds
After amount reaches 4%-6%, because caramelization acts on, wall sticking phenomenon is more serious, and powder color also starts to deepen, and flour extraction is bright
Aobvious decline；And at 0%~6%, the variation of flour extraction is unobvious, remains at 19%~25.8%, and the dissolution at 4% ~ 8%
Time phase difference is unobvious, and it is many-sided to comprehensively consider economic cost and flour extraction etc., it is believed that 4% is optimal sucrose addition.Due to
Sucrose has inoxidizability and osmotic pressure simultaneously, has certain positive effect to the quality, Storage and the flavor that improve product.
But sucrose also has hygroscopicity, and caramelization easily occurs in the drying process, and the appearance luster of product is brown, can be to sense organ
Evaluation has some impact on, so content can not be excessively high.The additive amount of sucrose of the present invention is 4%, in reasonable range.
Embodiment 4
Influence of the maltodextrin additive amount to black rice compound solid beverage flour extraction and dissolubility performance
Maltodextrin is pressed 5%, 10%, 15%, 20%, 25% respectively, is added in black rice composite fluid beverage, fixed xanthan
The additive amount of glue is 0. 02%, and sucrose 4% is spray-dried, the flour extraction of comprehensive product after CMC is deployed for 0.1%
The additive amount of preferable maltodextrin is determined with dissolubility.
Fig. 3 is different maltodextrin additive amounts on the flour extraction of black rice compound solid beverage and deliquescent influence relationship
Schematic diagram.From the figure 3, it may be seen that flour extraction first gradually increases again gentle decline, dissolution time with the increase of maltodextrin content
Gradually extend therewith；But maltodextrin content flour extraction at 15% reaches top, is gradually reduced later, at 20%, 25%,
Flour extraction variation tends towards stability substantially, may increase due to content, and viscosity is larger, so as to cause flour extraction decline.Fig. 3 shows wheat
Bud dextrin can promote the raising of Black Rice Anthocyanin-rich compound health solid beverage flour extraction；But dissolution time increases with maltodextrin
Add and gradually extend, dissolubility is more worse and worse.It reconstitutes and is learnt after trying out simultaneously, the beverage that additive amount is 20% slightly dextrin
Taste, thus 15% or so be maltodextrin broiler diets, the flour extraction and dissolubility and taste good of product.Maltodextrin
Mobile performance is good, does not have sweet taste or slightly pleasantly sweet, and free from extraneous odour, moderate viscosity, heat resistance is strong, and hygroscopicity is small, can play very well
Carrier function be widely used in the solid products such as powdery in the food industry, can enhance the dissolubility of product,
The effect that drying aid can be played again effectively prevent product that caking phenomenon occurs.If additional amount is insufficient, drying effect is unobvious, together
When wall sticking phenomenon easily occurs；Conversely, excessive be added, serious dextrin taste is had, the flavor of product had both been influenced, and had also reduced in product
Original effective component content.The additive amount of maltodextrin of the present invention is 14%, is also in reasonable range.
Embodiment 4
CMC additive amount is on black rice compound solid beverage flour extraction and deliquescent influence
CMC is pressed to additive amount 0% below respectively, 0. 05%, 0. 1%, 0. 15%, 0.20% is added to black rice composite fluid
In beverage, keeping xanthan gum additive amount is 0. 02%, and maltodextrin is 15% and sucrose 4%, is spray-dried after being deployed,
The dissolubility and flour extraction of comprehensive product determine the additive amount of preferable CMC.
Fig. 4 is different CMC additive amounts on the flour extraction of solid beverage and deliquescent influence relation schematic diagram.By Fig. 4
It is found that with the continuous increase of CMC additive amount, flour extraction is first quicklyd increase and is reduced afterwards, when the content of CMC is 0.10%, out
Powder rate highest improves flour extraction because feed liquid viscosity can be reduced by adding a certain amount of CMC;As CMC additive amount is increased to by 0%
0.1%, dissolution time is constantly reduced, but dissolution time variation is little at 0. 10%, 0.15%;But additive amount is 0.10% He
When 0.15%, flour extraction variation is obvious, therefore comprehensively considers and select 0.10% optimum addition for being CMC.CMC, can as emulsifier
So that the dispersion that water-soluble substances in black rice compound solid beverage are uniform and stable in CMC glue.As the temperature rises,
The viscosity of the aqueous solution of CMC gradually decreases, and during producing solid beverage, addition CMC can improve containing for solid content
Amount, and product can be allowed to feel soft and smooth exquisiteness after reconstituting.
Further, the present invention also optimizes the formula of black rice compound solid beverage.It is right on the basis of single factor test
Above-mentioned 4 factors carry out orthogonal experiment, utilize orthogonal arrage L9(34) be designed, using flour extraction as index, determine that black rice is compound
The optimum formula of solid beverage.
Table 1, quadrature factor table
Complete above-mentioned L9(34) orthogonal test, quadrature analysis result is as shown in table 2 below, and very poor R value is bigger, shows this
Factor is bigger to the influence degree of black rice compound solid beverage flour extraction.As shown in Table 2, aforementioned four factor is to flour extraction
Influence degree is A > C > D > B, i.e. maltodextrin > xanthan gum > CMC > sucrose.From the point of view of flour extraction angle, A, B, C, D
The optimal combination of four influence factors composition is A1B2C2D2, i.e. maltodextrin additive amount is 14%, sucrose addition 4%, xanthan gum
Additive amount is that 0.02%, CMC additive amount is 1%.This solid beverage is claret powder, and water content is low, and tissue is fine and smooth, uniformly without miscellaneous
Matter, nothing condense into the bad phenomenons such as bulk, smell coordination, free from extraneous odour.Reconstitute rear clear and transparent, no layering or deposited phenomenon, mouth
Feel soft coordination, there is chrysanthemum, black rice, the distinctive fragrant of cassia seed, meet GB7101-2003 " solid beverage sanitary standard "
Relevant criterion.
Table 2, black rice compound solid beverage orthogonal experiments
In conclusion a kind of black rice compound solid beverage provided by the invention and preparation method thereof.The present invention is with anthocyanin
Concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor are raw material, add maltodextrin, sucrose, xanthan gum, CMC auxiliary material
The flavor for improving product has prepared a kind of quick dissolution using spray drying technology, sour and sweet palatability, have chrysanthemum, black rice,
The black rice compound solid beverage of the distinctive fragrant of cassia seed.Black rice compound solid beverage nutritive value of the present invention is abundant, and rich
The functional components that view is protected containing improving eyesight, are a kind of ideal health beverages.In addition, black rice compound solid beverage powder of the present invention is thin
Small, brew is good, does not have solid impurity after reconstituting or paste occurs, drinks convenient and efficient.
It should be understood that the application of the present invention is not limited to the above for those of ordinary skills can
With improvement or transformation based on the above description, all these modifications and variations all should belong to the guarantor of appended claims of the present invention
Protect range.
Claims (10)
1. a kind of preparation method of black rice compound solid beverage, which is characterized in that comprising steps of
(1), prepared by anthocyanin concentrate: being the black of 0.05g/mL by citric acid and ethyl alcohol that volume ratio is 1:1 ~ 3, mass concentration
Rice is added into beaker, then beaker is put into extraction 1.5 ~ 2.5h of anthocyanin in 60 ~ 80 DEG C of water-bath, obtains anthocyanin extraction
Take liquid；Then, anthocyanin extract liquor is filtered, puts the anthocyanin filtered fluid obtained after filtering into 80 ~ 100 DEG C of water-baths
2.5 ~ 3.5h is concentrated in middle progress water-bath, obtains anthocyanin concentrate；
(2), prepared by chrysanthemum extracting solution: cleaning chrysanthemum simultaneously drains, will drain rear chrysanthemum be placed in it is dry in 70 ~ 90 DEG C of constant temperature oven
20 ~ 40min crushes chrysanthemum after dry, and it is 80 ~ 100 DEG C pure that temperature, which is added, in the weight ratio in embryotomic chrysanthemum according to 1:80 ~ 120
Water purification extracts 20 ~ 40min, then filters and cooling, obtains chrysanthemum extracting solution；
(3), cassia seed, the preparation of STEVIA REBAUDIANA mixed liquor: cleaning STEVIA REBAUDIANA simultaneously drains, and cassia seed and STEVIA REBAUDIANA are distinguished grounds travel
It is broken, then the cassia seed of crushing and STEVIA REBAUDIANA are mixed, according to the weight of 1:80 ~ 120 in mixed cassia seed and STEVIA REBAUDIANA
It is 80 ~ 100 DEG C of pure 20 ~ 40min of flooding than temperature is added, filters and cooling, obtain cassia seed, STEVIA REBAUDIANA mixed liquor；
(4), it mixes: anthocyanin concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor is pressed into 2 ~ 5:7 ~ 9:1 volume ratio
Mixing, then in mixed liquor by account for mixed liquor mass percent addition xanthan gum 0.01 ~ 0.03%, sucrose 2 ~ 6%, maltodextrin
12 ~ 16%, black rice compound solid beverage is made using spray drying technology in CMC1 ~ 3%；
In the step (2), the extraction cannot be carried out in iron ware with pipeline.
2. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that the step (1) it
Before include: that black rice is sieved, choose that particle is complete, the normal black rice of color.
3. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that in the step (1),
The volumetric concentration of the ethyl alcohol is 40 ~ 50%.
4. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that in the step (2),
With 3 ~ 5 layers of filtered through gauze and it is cooled to 20 DEG C or less.
5. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that the step (3) it
It is preceding comprising steps of STEVIA REBAUDIANA is sieved；The cassia seed for selecting full grains, glossiness high, with micro-wave oven baking cassia seed removal
Moisture, and 10 ~ 20min is handled with moderate heat.
6. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that in the step (3),
It grinds to 3 ~ 5 mesh.
7. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that in the step (3),
With 3 ~ 5 layers of filtered through gauze and it is cooled to 20 DEG C or less.
8. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that in the step (4),
Anthocyanin concentrate, chrysanthemum extracting solution and cassia seed, STEVIA REBAUDIANA mixed liquor are mixed by 3:8:1 volume ratio, then in mixed liquor
In by account for mixed liquor mass percent addition xanthan gum 0.02%, sucrose 4%, maltodextrin 14%, CMC1%, utilize spray drying skill
Black rice compound solid beverage is made in art.
9. the preparation method of black rice compound solid beverage according to claim 1, which is characterized in that in the step (4),
The technological parameter of the spray drying technology are as follows: inlet air temperature is set as 200 DEG C, and air mass flow is set as 600L/h, feed pump
It is set as 5%, cleansing pin frequency is set as 6s.
10. a kind of black rice compound solid beverage, which is characterized in that using the black rice composite solid as described in claim 1 ~ 9 is any
The preparation method of body beverage is prepared.
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| CN110338324A (en) * | 2019-07-18 | 2019-10-18 | 成都师范学院 | Morchella black bean black rice black sesame compound solid beverage and preparation method thereof |
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| CN102626246A (en) * | 2012-03-23 | 2012-08-08 | 温州医学院 | Novel anthocyanin functional beverage |
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