CN109874871A - A kind of functional compound plant beverage and preparation method thereof - Google Patents
A kind of functional compound plant beverage and preparation method thereof Download PDFInfo
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- CN109874871A CN109874871A CN201910230831.0A CN201910230831A CN109874871A CN 109874871 A CN109874871 A CN 109874871A CN 201910230831 A CN201910230831 A CN 201910230831A CN 109874871 A CN109874871 A CN 109874871A
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Abstract
本发明属于植物饮料制备技术领域，公开了一种功能性复合植物饮料及其制备方法，所述功能性复合植物饮料的制备方法包括：魔芋粉末溶解在蒸馏水中，室温下搅拌0.5h；新制豆浆按百分比和魔芋溶液按照体积配比配成豆浆‑魔芋混合溶液，室温下搅拌1h，混合制得功能性复合植物饮料。本发明由于添加适量魔芋成分，使得具有防止肥胖、预防高血脂、预防高血压，预防糖尿病等功能；来源两种植物，不含动物性乳制品中的乳糖，因此特别适用于乳糖不耐受性人群饮用。本发明的工艺简单，成本低，零添加，对人体安全，由于市场上植物蛋白饮料还不多，可以明显提高传统食品的附加值。
The invention belongs to the technical field of plant beverage preparation, and discloses a functional compound plant beverage and a preparation method thereof. The preparation method of the functional compound plant beverage includes: dissolving konjac powder in distilled water, stirring at room temperature for 0.5 h; According to the percentage and the konjac solution according to the volume ratio, a soymilk-konjac mixed solution is prepared, stirred at room temperature for 1 hour, and mixed to prepare a functional compound plant beverage. The present invention has the functions of preventing obesity, preventing hyperlipidemia, preventing hypertension, preventing diabetes and the like due to adding an appropriate amount of konjac ingredients; it comes from two kinds of plants and does not contain lactose in animal dairy products, so it is especially suitable for lactose intolerance Crowd drinking. The invention has the advantages of simple process, low cost, zero addition and safety to human body. Since there are not many vegetable protein beverages on the market, the added value of traditional food can be significantly improved.
Description
Technical field
The invention belongs to plant beverage preparation technical field more particularly to a kind of functional composite plant beverage and its preparations
Method.
Background technique
Currently, the prior art commonly used in the trade is such that have considerable part crowd to lack lactase in Asia, it can not
The lactose in breast milk or cow's milk is decomposed in digestion completely, and intake animal dairy products can generate lactose intolerance reaction, cause non-sense
Metachromia diarrhea.The soya-bean milk ground based on soya bean is then free of lactose, therefore soya-bean milk becomes indispensable one of this part population
Kind milk substitute products.Soya-bean milk be by by soybean soaking, mill, filter, boil and etc. be made, it is full of nutrition, have " green
The title of milk " is a kind of traditional plant beverage that Chinese miss potter.But the soya-bean milk of brand-new is easy to appear sedimentation after standing
Phenomenon, to influence its mouthfeel and quality, therefore how to improve its stability to extend its Storage period is still that it is desirable to solve
Certainly the problem of.Generally, in order to improve its stability, people generally reach mesh by adding some stabilizer such as emulsifiers etc.
, but these stabilizers have different degrees of side effect to human body.In addition, for opposite animality dairy products, soya-bean milk battalion
It forms and point shows slightly single, therefore its added value is not high.How by straightforward procedure increase its functionality, improving its added value is
One problem of practitioner's concern.
The main component of konjaku flour is konjaku glucomannan.Konjaku glucomannan is a kind of from konjac tuber extraction, then is passed through
Cross the natural polysaccharide of processing and refining.It is to pass through a kind of day made of β-Isosorbide-5-Nitrae glycosidic bond links as D-Glucose and D-MANNOSE
Right polysaccharide.It has preferable water solubility, thickening property, gelation and film forming.Its unique physical and chemical properties makes its quilt
Widely applied field of food.Currently, Japan, the U.S., European Union and China all ratify it as food additives and food original
Material uses.It is made into the food such as konjak tofu, konjak noodle, konjaku bread.Konjak food has low fat, low in calories and height fine
The characteristics of dimension, they are not only delicious, but also have and reduce blood pressure, reduce blood glucose, reduce the function such as blood lipid, weight-reducing and pre- anti-cancer
Effect.Based on this, konjaku flour is added in the food industry, is mainly the desire to play its function affect, while also wishing to improve food
Microstructure, quality, appearance and the shelf-life of product.And since its is edible, will not as other food additives that
Sample brings side effect to human body, therefore more meets environmentally protective concept.
In conclusion problem of the existing technology is: soya-bean milk standing is easy to appear sedimentation phenomenon, influences its mouthfeel and product
Matter；Soya-bean milk is with single nutrient component, and added value is not high.
Solve above-mentioned technical problem difficulty and meaning: since the soybean protein molecular weight in soya-bean milk is higher, molecule it
Between effect it is stronger, the time places slightly long, and macro-molecular protein molecule is attracted each other due to the effect of electrostatic, strand phase
Mutually winding forms aggregation, and then settles.Conventional method is that add some stabilizers thereto (be mostly some surface-actives
Agent), this addition not only influences its nutritive value, while also not meeting " green " theory, and long-term consumption can even produce human body
Raw some illeffects.The present invention wishes to introduce into a kind of functional natural polysaccharide, while playing stabilizer and functional components
Effect.Both the stability problem of soya-bean milk can have been solved, while being also expected to improve the added value of the beverage.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of functional composite plant beverage and its preparation sides
Method.
The invention is realized in this way a kind of preparation method of functionality the composite plant beverage ,=functionality are compound
The preparation method of plant beverage includes:
The first step, konjaku powder are dissolved in distilled water, are made into 0.1% to 2.5% series mass concentration, are stirred at room temperature
0.5h or so；
Second step, brand-new soya-bean milk precentagewise and konjaku solution are made into soya-bean milk-konjaku mixed solution according to volume proportion, mix
The total volume for closing object fixes (such as 100mL, 1000mL), is sufficiently mixed, stirs 1h at room temperature, is mixed to prepare various concentration proportion
Konjaku flour-soya-bean milk function composite plant beverage (wherein, the concentration (w/v) of konjaku is differed from 0.1% to 2.5%).
Further, the preparation method of the functional composite plant beverage specifically includes: by soya bean (such as 30g) and konjaku flour
(such as 1g) mixture is added 1000mL water, grinds in soy bean milk making machine, bean dregs are filtered, obtain functional composite plant beverage.
Another object of the present invention is to provide a kind of preparation method preparations by the functional composite plant beverage
Functional composite plant beverage.
Fat answer is prevented comprising the functional composite plant beverage another object of the present invention is to provide a kind of
Close plant beverage.
Another object of the present invention is to provide a kind of prevention hyperlipidemias comprising the functional composite plant beverage
Composite plant beverage.
Another object of the present invention is to provide a kind of preventing hypertensions comprising the functional composite plant beverage
Composite plant beverage.
Another object of the present invention is to provide a kind of prevention diabetes comprising the functional composite plant beverage
Composite plant beverage.
In conclusion advantages of the present invention and good effect are as follows: the present invention adds konjaku flour, has preferable thickening property
Can, the viscosity of system can be increased substantially；Polysaccharide and soybean protein molecule in konjaku flour, pass through intermolecular hydrogen bond knot
It closes, and by the mutual winding etc. of macromolecular chain, prevents the aggregation of soybean protein molecule, improve the stability of system.Through
Experiment discovery is crossed, even if konjaku flour concentration is lower, such as 0.25%, it, will not by composite beverage high speed centrifugation after handling above
Appearance mutually separates；It can be with long-time storage without mutually separating.The present invention has investigated soya-bean milk-konjaku flour co-mixing system phase
Behavior can be seen that under suitable conditions from its intuitive photo, and it is not in lamination that co-mixing system, which stands 12h, and pure beans
Slurry lamination can all occur in this period (see Fig. 2).Further by the mutually separation figure drawn, analysis is found, soya-bean milk-
Konjaku flour co-mixing system has phase separation region domain, meta-stable region and phase stable range domain.As long as the ratio of co-mixing system is controlled in phase
Stability region, the co-mixing system are exactly very stable (see Fig. 3).The viscosity of the system is studied and is shown (see Fig. 4) with component
The viscosity of the increase of middle konjaku component, system increases, this is because aqueous solution of konjaku viscosity with higher itself, to make
It obtains mixed system viscosity also to increase, improves the stability of mixed system.In addition, the present invention also uses laser confocal scanning micro-
Mirror (CLSM) has investigated the microstructure (see Fig. 5) of co-mixing system, and in the figure, protein portion is marked with Nile red in soya-bean milk
(RED sector), polysaccharide and aqueous portion are then darkness part, it can be seen that in co-mixing system, protein portion is in entire body
It is distributed relatively uniform in system, this illustrates that soybean protein molecule and konjak portuguese gansu polyose glycan molecule are fully dispersed, mutually winds, thus
The settlement action of soybean protein is prevented, the interaction both explained from microcosmic.
The present invention is due to adding appropriate konjaku ingredient, so that the beverage, which has, prevents fat, prevention hyperlipidemia, the high blood of prevention
Pressure, the functions such as prevention diabetes；Two kinds of source plant is therefore particularly suitable for lactose without the lactose in animality dairy products
Intolerance crowd drinks.Simple process and low cost of the invention, zero addition is safe to the human body, due to vegetable protein in the market
Beverage is not much, and can significantly improve the added value of traditional food.
Detailed description of the invention
Fig. 1 is the preparation method flow chart of functional composite plant beverage provided in an embodiment of the present invention.
Fig. 2 is the stability photo of functional composite plant beverage provided in an embodiment of the present invention.
Fig. 3 is the phase behavior figure of functional composite plant beverage provided in an embodiment of the present invention.
Fig. 4 is the viscosity curve of functional composite plant beverage provided in an embodiment of the present invention.
Fig. 5 is the laser confocal microscope photo of functional composite plant beverage provided in an embodiment of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
It is easy to appear sedimentation phenomenon for soya-bean milk standing, influences its mouthfeel and quality；Soya-bean milk is with single nutrient component, added value
Not high problem.The present invention adds konjaku flour in traditional soybean milk, and reaching improves its stability, and increases its functionality simultaneously
Purpose.
Application principle of the invention is explained in detail with reference to the accompanying drawing.
As shown in Figure 1, it is provided in an embodiment of the present invention functionality composite plant beverage preparation method the following steps are included:
S101: konjaku powder is dissolved in distilled water, is made into 0.1% to 2.5% series mass concentration, is stirred at room temperature
0.5h or so；
S102: brand-new soya-bean milk precentagewise and konjaku solution are made into soya-bean milk-konjaku mixed solution according to volume proportion, mix
The total volume of object fixes (such as 100mL, 1000mL), is sufficiently mixed, and stirs 1h at room temperature, is mixed to prepare various concentration proportion
Konjaku flour-soya-bean milk function composite plant beverage (wherein, the concentration (w/v) of konjaku is differed from 0.1% to 2.5%).
The preparation method of functionality composite plant beverage provided in an embodiment of the present invention is specifically includes the following steps: by certain
The soya bean of amount and konjaku powder mixture (the two quality such as 9:1, can also according to like changing mass ratio), be added a certain amount of water
(adjustable concentration, if the mass ratio of soya bean and water is 1:3), grinds in soy bean milk making machine, then filters bean dregs, obtain functionality
Composite plant beverage.
Application effect of the invention is explained in detail below with reference to experiment.
The present invention is by standing 12h hours for embodiment, it can be seen that has in the co-mixing system of addition konjaku flour preferable
Stability (see Fig. 2, match in phase stable range person: A-1 to F-1).
The present invention is by testing its mutually separation figure to embodiment, it can be seen that phase unstable region (a occurs in co-mixing system
Area), meta-stable region (area b) and stability region (area c), as long as control proper ratio, when co-mixing system is in phase stable range domain
When, which is very stable (see Fig. 3).
The present invention is by the viscosity to embodiment test co-mixing system, it can be found that since konjaku flour causes system viscosity to increase
By force, to prevent the sedimentation of soya-bean milk (see Fig. 4).
The present invention is by testing its laser confocal microscope photo to embodiment, it can be found that soybean protein is evenly dispersed
In konjaku flour solution, the mutual winding of soybean protein molecule and konjak portuguese gansu polyose glycan molecule leads to the increase of its stability, from micro-
Its improved stability mechanism is explained in sight (see Fig. 5).
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798870A (en) * | 2012-11-11 | 2014-05-21 | 龙再兴 | Konjac weight-reducing beverage |
| US20160058042A1 (en) * | 2014-08-27 | 2016-03-03 | Fmc Corporation | Improved Drink Stabilizer Composition and Stabilized Drink Compositions |
-
2019
- 2019-03-26 CN CN201910230831.0A patent/CN109874871A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798870A (en) * | 2012-11-11 | 2014-05-21 | 龙再兴 | Konjac weight-reducing beverage |
| US20160058042A1 (en) * | 2014-08-27 | 2016-03-03 | Fmc Corporation | Improved Drink Stabilizer Composition and Stabilized Drink Compositions |
Non-Patent Citations (3)
| Title |
|---|
| 王福先，高红: "保健新品──魔芋食品", 《中国健康月刊》 * |
| 秦竹 等主编: "《中医食疗养生学》", 31 October 2017, 中国中医药出版社 * |
| 黄衍强 等主编: "《防癌抗癌食物与食疗方》", 28 February 2014, 金盾出版社 * |
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Application publication date: 20190614 |
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