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Grain amaranth drink and preparation method thereof

A kind of grain amaranth and drink technology, which is applied in the food field, can solve the problems of not being able to give full play to the edible value of grain amaranth seeds, insufficient protein composition, and the impact on food nutritional value, and achieve pure and thick taste, improve peroxidase activity, and eat convenient effect

Inactive Publication Date: 2015-05-20
晋城市伊健食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both are used for pressing and extracting juice from grain amaranth plants, and neither of them use grain amaranth seeds for beverage processing. There are two major defects in this processing: one is that the taste of the drink is not good, and the other is that the grain amaranth seeds cannot be fully utilized. edible value
However, the protein composition in grains is not good enough, and most of them are not complete proteins
Especially cereals such as wheat and rice lack lysine, which affects the nutritional value of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The present embodiment is a kind of amaranth grain drink, wherein: it is composed of the following raw materials in parts by weight:

[0022] 30 parts of amaranth, 20 parts of oats, 20 parts of wheat, 15 parts of mung beans, 20 parts of soybeans, 20 parts of fructooligosaccharides, and 1 part of stabilizer.

[0023] A method for preparing the grain amaranth cereal drink, comprising the following steps:

[0024] a. Raw material selection: select high-quality grain amaranth, oats, wheat, mung beans, and soybeans in the above-mentioned parts by weight;

[0025] b. Roasting and crushing: the grain amaranth, oats, wheat, mung beans, and soybeans are roasted in a rotary electromagnetic oven respectively, and the end temperature of the grain amaranth is set at 135°C; the end point temperature of oats, wheat, and mung beans is set at 145°C; The end point temperature is set at 165°C; after the roasted grains of amaranth, oats, wheat, mung beans, and soybeans are cooled, they ar...

Embodiment 2

[0033] The present embodiment is a kind of amaranth grain drink, wherein: it is composed of the following raw materials in parts by weight:

[0034] 35 parts of grain amaranth, 25 parts of oat, 25 parts of wheat, 20 parts of mung bean, 30 parts of soybean, 30 parts of fructooligosaccharide, 3 parts of stabilizer.

[0035] A method for preparing the grain amaranth cereal drink, comprising the following steps:

[0036] a. Raw material selection: select high-quality grain amaranth, oats, wheat, mung beans, and soybeans in the above-mentioned parts by weight;

[0037] b. Roasting and crushing: the grain amaranth, oats, wheat, mung beans, and soybeans are roasted in a rotary electromagnetic oven respectively, and the end temperature of the grain amaranth is set at 135°C; the end point temperature of oats, wheat, and mung beans is set at 145°C; The end point temperature is set at 165°C; after the roasted grains of amaranth, oats, wheat, mung beans, and soybeans are cooled, they are...

Embodiment 3

[0045] The present embodiment The present embodiment is a kind of amaranth grain drink, wherein: it is composed of the following raw materials in parts by weight:

[0046] 33 parts of amaranth, 23 parts of oats, 23 parts of wheat, 18 parts of mung beans, 25 parts of soybeans, 25 parts of fructooligosaccharides, and 2 parts of stabilizers.

[0047] A method for preparing the grain amaranth cereal drink, comprising the following steps:

[0048] a. Raw material selection: select high-quality grain amaranth, oats, wheat, mung beans, and soybeans in the above-mentioned parts by weight;

[0049] b. Roasting and crushing: the grain amaranth, oats, wheat, mung beans, and soybeans are roasted in a rotary electromagnetic oven respectively, and the end temperature of the grain amaranth is set at 135°C; the end point temperature of oats, wheat, and mung beans is set at 145°C; The end point temperature is set at 165°C; after the roasted grains of amaranth, oats, wheat, mung beans, and soy...

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Abstract

The invention belongs to the technical field of food, and particularly relates to a grain amaranth drink and a preparation method thereof. The preparation method comprises the following steps: by taking amaranth, oats, wheat, mung beans, soybeans, fructose oligosaccharide and a stabilizing agent as active ingredients, selecting the raw materials, roasting and grinding, blending and marking up to the volume, homogenizing at high pressure, performing ultrahigh-temperature instantaneous sterilization, and filling to obtain the grain amaranth drink. The grain amaranth drink has balanced nutrients, and is high in nutrition potency, can be filled with sterility, can be industrially produced, and has the advantages of being long in shelf life, easy to carry, ready to drink once opening, convenient to drink and suitable for drinking of people with affluenza, and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a grain amaranth grain drink and a preparation method thereof. Background technique [0002] Grain amaranth is a nutritious high-yield crop that can be used for food, feed, vegetables and ornamental purposes. Domestically grown grain amaranth is mainly used as feed, while in foreign countries, grain amaranth has been commercialized as health food or nutrient additive. The protein content of amaranth seeds is 16-18%, of which the essential amino acids account for 37.9% of the total amino acids, exceeding the scoring standard of the FAO / WHO model by 5.3%. The most abundant essential amino acid lysine contained in grain amaranth protein is twice that of rice and three times that of corn and wheat. Lysine is an essential amino acid for growth and development. It is indispensable for the production of human white blood cells, the synthesis of pepsin and the secretion of gas...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L1/10A23L7/10A23L11/60A23L11/65A23L33/00
Inventor 张国宴陈立平豆建平
Owner 晋城市伊健食品股份有限公司
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