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Method for preparing novel red bean drink

A red bean beverage and a new technology are applied in the field of preparation of the new red bean beverage, which can solve the problems of rare occurrence and achieve the effects of high nutritional value, good nutritional value and unique flavor.

Active Publication Date: 2014-07-30
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Grain beverages in the domestic market are mainly mung beans and soybeans, while red bean beverages, a beverage with unique nutritional functions and flavors, rarely appear in the domestic market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of a novel red bean drink, comprising the steps of:

[0024] (1) Select the raw material, and take the red bean pre-cooking liquid produced during the red bean processing as the raw material;

[0025] (2) Blending, adding 5% sucrose, 5% fructose syrup and 0.5% functional polydextrose to the raw material solution, adding 0.03% malic acid, 0.1% red bean flavor and β-cyclodextrin 0.04%, vanillin 0.04%, ethyl maltol 0.02%, then add 0.15% sodium alginate and 0.15% sodium carboxymethylcellulose;

[0026] (3) Pour the prepared material liquid into the colloid mill and mix evenly at 60°C and 4000r / min;

[0027] (4) Degassing, degassing the feed liquid obtained in step (3) for 15 minutes at 65 ° C and a vacuum of 0.07 MPa with a vacuum degasser;

[0028] (5) Homogenize, homogenize the feed liquid obtained in step (4) twice in a high-pressure homogenizer, first at 20MPa for 10min, then at 25MPa for 10min;

[0029] (6) The homogenized beverage is sterilized...

Embodiment 2

[0031] A preparation method of a novel red bean drink, comprising the steps of:

[0032] (1) Select the raw material, and take the red bean pre-cooking liquid produced during the red bean processing as the raw material;

[0033] (2) Enzymolysis, first use high-temperature α-amylase, the addition amount is 50U / ml, the action time is 8min, and the temperature is 95°C; then use glucoamylase for enzymolysis, the addition amount is 150U / ml, and the enzymolysis time is 15min , the enzymatic hydrolysis temperature is 60°C;

[0034] (3) Centrifuge at 4000r / min for 20min to obtain a clear stock solution;

[0035] (4) Blending, add 4% sucrose by mass fraction, 4% fructose syrup and 0.1% polydextrose to the clarified raw material solution obtained above, add 0.03% malic acid, add 0.1% red bean essence and β-cycloglutamate Essence 0.05%, vanillin 0.04%, and then add 0.2% single stabilizer sodium alginate;

[0036] (4) Degassing, degassing the homogenized beverage with a vacuum degasser...

Embodiment 3

[0040] A preparation method of a novel red bean drink, comprising the steps of:

[0041] (1) Select the raw material, and take the red bean pre-cooking liquid produced during the organic red bean processing as the raw material;

[0042] (2) Enzymolysis, first use high-temperature α-amylase, the addition amount is 50U / ml, the action time is 8min, and the temperature is 95°C; then use glucoamylase for enzymolysis, the addition amount is 150U / ml, and the enzymolysis time is 10min , the enzymatic hydrolysis temperature is 60°C;

[0043] (3) Filtration, 200-mesh filter cloth to obtain a clarified stock solution;

[0044] (4) Deployment, add 5% functional sweetener xylitol, functional ingredients 0.1% polydextrose and 0.03% malic acid, 0.05% β-cyclodextrin and 0.04% aroma Lansu, functional ingredient 0.5% soybean polypeptide; 0.15% single stabilizer sodium alginate;

[0045] (5) Degassing, degassing the homogenized beverage with a vacuum degasser at 65°C and a vacuum of 0.07MPa f...

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PUM

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Abstract

The invention relates to the technical field of cereal beverage, and particularly relates to a method for preparing novel red bean drink. Red bean pre-cooked liquid processed from red beans is utilized as a raw material, an advanced process and an excellent formula are adopted, and the novel red bean drink is obtained by a series of processes of adding auxiliary materials, blending, homogenizing, sterilizing and the like, so that the flavor and the stability of the red bean drink are achieved. Compared with other cereal beverage, the novel red bean drink has the advantages that good nutritive value and unique flavor of the red bean beverage are highlighted, sugar-free red bean drink and functional beverage can be developed according to special population, and the novel red bean drink has a very high nutritive value.

Description

technical field [0001] The invention relates to the technical field of cereal beverages, in particular to a preparation method of a novel red bean beverage. Background technique [0002] Beverages have become an indispensable product in people's life because of their unique taste and flavor. There are countless beverages of various brands and flavors in shopping malls and supermarkets. As an important member of the beverage family, cereal beverages rely on The unique nutritional and health benefits have been sought after by people in recent years. Grain beverages in the domestic market are mainly mung beans and soybeans, while red bean beverages, a beverage with unique nutritional functions and flavors, rarely appear in the domestic market. [0003] Red bean, also known as red bean, red bean, etc., is an annual herbaceous crop that is used both as food and medicine, and is also a nutritious non-staple food that people love very much. It is widely distributed in my country ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/70A23L1/29A23L11/60A23L33/00
CPCA23L2/38A23L2/62A23L2/84A23L33/00A23V2002/00A23V2200/216A23V2200/30A23V2250/044A23V2250/5112A23V2250/5026A23V2250/51082
Inventor 张志国王珉徐京凯孙盼盼陈静王春华唐越
Owner QILU UNIV OF TECH
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