Coix lacryma beverage taking coix lacryma whole plant as raw material as well as preparation method of coix lacryma beverage

A coixin and beverage technology, which is applied to the functions of food ingredients, food ion exchange membrane method, food ingredients containing natural extracts, etc., can solve the problems of low coixin extraction rate and low coixin content, and increase the coixin content , the effect of enriching the source of raw materials

Inactive Publication Date: 2019-03-22
AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a traditional variety of medicinal and edible grains, coix seed is often used to make various beverages, but the content of coixin is relatively low, between 2-13mg / L. The reason is that the extraction rate of coixin in conventional beverage preparation methods is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] The preparation method of the mint extract is as follows: add 4-8 times the weight of drinking water to the mint, decoct at 85-95 DEG C for 2-3 times, each time for 0.5-1.5 hours, and collect the extract.

[0038] The preparation method of the raspberry extract is as follows: add drinking water 4-8 times its weight to the raspberry, decoct 2-3 times at 85-95° C. for 0.5-1.5 hours each time, and collect the extract.

Embodiment 1

[0040] A barley drink using the whole plant of coix as raw materials, the raw materials used include, by weight percentage, 10% of coix seed, 30% of coix bran, 20% of coix root, and 40% of coix stem and leaf.

[0041] The preparation method of described Coix coix beverage comprises the steps:

[0042] 1. Raw material processing

[0043] A. Coix Seed Processing

[0044] a) Removal of impurities: pick out moldy, damaged or abnormal coix seeds and impurities;

[0045] b) Drying: Heat and dry the coicis after removing impurities at 80°C for 120 minutes;

[0046] c) Expansion: puff the dried coix seed with an air-flow popcorn puffing machine for standby; the puffing air pressure is 0.5Mpa, and the time is controlled within 9 minutes;

[0047] d) Soaking and freezing: Add the puffed coix seed to drinking water twice its weight, soak it at room temperature for 3 hours, remove it, put it in a -5°C freezer or freezer for 24 hours, and then thaw it naturally at room temperature. spa...

Embodiment 2

[0071] A coix drink using the whole plant of coix as raw materials, the raw materials used include 20% of coix seed, 20% of coix bran, 30% of coix root, and 30% of coix stem and leaf.

[0072] The preparation method of described Coix coix beverage comprises the steps:

[0073] 1. Raw material processing

[0074] A. Coix Seed Processing

[0075] a) Removal of impurities: pick out moldy, damaged or abnormal coix seeds and impurities;

[0076] b) Drying: Heat and dry the coicis after removing impurities at 90°C for 100 minutes;

[0077] c) Expansion: puff the dried coix seed with an air-flow popcorn puffing machine for standby; the puffing air pressure is 1.0Mpa, and the time is controlled within 8 minutes;

[0078] d) Soaking and freezing: Add the puffed coix seed to drinking water twice its weight, soak it at room temperature for 4 hours, remove it, put it in a -8°C freezer or freezer for 20 hours, and then thaw it naturally at room temperature. spare;

[0079] B. Processi...

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PUM

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Abstract

The invention discloses coix lacryma beverage taking a coix lacryma whole plant as a raw material as well as a preparation method of the coix lacryma beverage. Maximum precipitation of coixol active components in the coix lacryma whole plant is promoted by taking the coix lacryma whole plant (coix seeds, routs, stems, leaves and coix lacryma bran) as the raw material and through swelling and freezing pretreatment, soaking and freezing pretreatment of non-seed parts of the coix lacryma and through pulping, enzymolysis, filter residue alcohol extraction and water extraction, so that the coixol content of the beverage is effectively increased, the coixol content of the finally produced coix lacryma beverage reaches to 45 to 65 mg/L and is obviously higher than the coixol content ( 2 to 13 mg/L) in the common coix lacryma beverage, and the problem in the conventional extraction method that the coixol extraction rate is slightly low; furthermore, the coix lacryma whole plant is completely adopted, so that the raw material source of the coixol-enriched beverage is enriched, and good economical, social and ecological benefits are achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a coix coix beverage using the whole coix coix plant as a raw material and a preparation method thereof. Background technique [0002] Coixin, also known as coix lactone, is the main active ingredient of coix seed, which has sedative, analgesic, antipyretic, and hypoglycemic effects. Existing studies also point out that coixin can lower blood pressure, treat urinary tract stones, and urinary tract infections. And so on. Coix seed, as a traditional variety of medicinal and edible grains, is often used to make various beverages, but the content of coixin is relatively low, between 2-13 mg / L, because the extraction rate of coixin in conventional beverage preparation methods is low. At the same time, studies have shown that in addition to coix seed, the roots, stems, leaves, and bran of the whole plant of Coix coix contain coixin, and the content is higher than that of coi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L7/174A23L7/191A23L33/105
CPCA23L2/38A23L2/84A23L7/174A23L7/191A23L33/105A23V2002/00A23V2200/326A23V2200/328A23V2200/30A23V2250/032A23V2250/21A23V2250/511A23V2300/14A23V2300/20A23V2300/24A23V2300/26A23V2300/34A23V2300/50
Inventor 应朝阳邓素芳林忠宁陆烝杨有泉
Owner AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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