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Method for preparing solid drink

A solid beverage and purpose technology, applied in food preparation, application, food science, etc., can solve the problems of flour storability, waste of resources, etc.

Active Publication Date: 2012-05-02
HEILONGJIANG BEIDAHUANG FENGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, wheat germ resources have rarely been rationally developed and utilized. Most flour factories do not extract wheat germ when milling, but grind part of it into flour and part of it into bran, which not only causes waste of resources, It also has adverse effects on the storability of flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the preparation method of a kind of solid drink of the present invention, the steps are as follows:

[0030] Step 1: Preparation of wheat germ powder:

[0031] (1) select the wheat germ that has been dried and inactivated and vacuum-packed as a raw material, if fresh wheat germ is used, it also needs to be treated by drying and inactivating the enzyme, and the moisture content of the dried wheat germ is 6-8%;

[0032] (2) The dried wheat germ is pulverized with an impact mill, and the pulverized wheat germ is sieved with a 24-purpose flat sieve to collect the undersize—that is, the pulverized wheat germ, which is prepared for grinding, and the oversize is basically Impurities such as bran;

[0033] (3) the wheat germ after sieving is refined with a colloid mill, and the refining fineness is 120 orders, and the wheat germ pulp is obtained after the refining;

[0034] (4) Use 120 purpose separation equipment to separate the wheat germ pulp, and sterilize t...

Embodiment 2

[0050] Embodiment 2: laboratory preparation solid drink:

[0051] Step 1: Preparation of wheat germ powder:

[0052] (1) 1 kg of wheat germ is selected, dried in a hot-air drying oven, and dried to 8% by eliminating enzymes and moisture. 0.8 kg of wheat germ was obtained. The dried wheat germ is preliminarily crushed with a universal grinder. The crushed wheat germ was sieved with a 24-mesh experimental sieve to obtain 0.7 kg of pure wheat germ.

[0053] (2) The sieved wheat germ is refined with a colloid mill, and the refining fineness is 120 mesh. Use 120-mesh separation equipment to separate the slag from the wheat germ pulp.

[0054] (3) The separated wheat germ pulp was sterilized for 5 minutes using microwave sterilization equipment. The sterilized wheat germ pulp is freeze-concentrated, so that the solid content of the concentrated wheat germ pulp is about 30%. The concentrated wheat germ pulp is transported into the experimental spray dryer by a peristaltic pump ...

Embodiment 3

[0064] (1) 20kg of wheat germ, after drying to eliminate enzymes, the moisture is generally about 6-8%, and 18kg of wheat germ is obtained. Dried wheat germ is pulverized with an impact mill. The crushed wheat germ is sieved with a 24-mesh flat sieve to obtain about 16 kg of pure wheat germ. The sieved wheat germ is refined with a colloid mill to a fineness of 120 mesh. Use 120-mesh sieving equipment to separate the pulp from the wheat germ pulp. The separated wheat germ pulp is pumped into the instant sterilizer. The sterilization temperature is controlled at 115-135°C. The sterilized wheat germ pulp is pumped into the scraper evaporator for concentration treatment, so that the solid content of the concentrated wheat germ pulp is about 30%. After concentration, it is pumped into a high-pressure homogenizer for homogenization, and the pressure is generally between 20-30Mpa. The homogenized wheat germ pulp is pumped into the centrifugal spray dryer through the conveying de...

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Abstract

The invention provides a method for preparing a solid drink. The method comprises the following steps of: preparing wheat germ flour; preparing wheat pentosan flour; mixing 30 percent of wheat germ flour, 20 percent of powdered water-solubility wheat pentosan flour, 27 percent of cane sugar which is crushed and subjected to 80-mesh horizontal screening, 20 percent of malt dextrin, 1 percent of wheat taste essence, 1 percent of pectin and 1 percent of acesulfame-K (AK) sugar uniformly; putting a mixed material obtained by uniform mixing into a hot-air drying machine, drying at the temperature of between 60 and 70 DEG C until the moisture content is 5 percent, and screening by using an 80-mesh horizontal screen, wherein screenings are used as a finished product; and filling nitrogen into the finished product, and packaging. In the method, main raw materials are natural substances, and chemical change is avoided in the preparation process, so the natural quality of food is retained. In addition, the main raw materials are economic and have a certain market competitive power, and if the solid drink is produced in wheat processing enterprises, the production cost is reduced greatly, and the benefit of the solid drink is considerable. By the method, in terms of the enterprises, deep processing is realized, and the enterprise revenue is improved.

Description

(1) Technical field [0001] The invention relates to the deep processing technology of wheat products, in particular to a preparation method of a solid drink. (2) Background technology [0002] At present, the common solid drinks on the market are mostly walnut powder, black sesame paste, tea powder drinks, soybean milk powder, fruit solid drinks, etc., and there are also solid drinks with milk or dairy products, eggs or egg products added. These solid drinks Many of them also use natural products as the main raw material, but the main nutrients in the above-mentioned solid drinks can be obtained from eating their main raw materials directly, such as eating walnuts, black sesame seeds, fruits, soybeans, eggs, milk and other foods It is obtained from China, and it is very convenient to eat and rich in nutrients, and basically does not need to be made into a solid drink for consumption. [0003] Wheat germ is the life center of wheat and stores the essence of wheat, so it is p...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L2/39A23L1/09A23L7/10
Inventor 李振生张民
Owner HEILONGJIANG BEIDAHUANG FENGWEI FOOD
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