阅读说明：本技术 一种浓香型植物轻脂饮料及其制备工艺 (Strong-flavor plant light-fat beverage and preparation process thereof ) 是由 王心 于 2019-11-20 设计创作，主要内容包括：本发明公开了一种浓香型植物轻脂饮料及其制备工艺,包括如下质量比成份：15-20份花生、8-10份黑豆、8-12份黑芝麻、4-6份燕麦、2-4份黄豆、10-14份脱脂羊乳、5-8份核桃仁、1-2份甘草、1-2份金银花、1-3份罗汉果、1-3份菊花、0.5-0.8份三氯蔗糖、1-2份乌梅提取物、1-3份晶纤维素、1-2份瓜尔胶和40-48份纯净；本发明通过以花生、黑豆、黑芝麻、燕麦、黄豆和脱脂羊乳为主要原料,在丰富口感的同时能够降低脂肪含量,且质地均匀,不易凝结,通过利用天然植物成分作为防腐成分,可以保证植物饮料的安全性,不会产生副作用。(The invention discloses a strong aromatic plant light fat beverage and a preparation process thereof, wherein the beverage comprises the following components in percentage by mass: 15-20 parts of peanut, 8-10 parts of black bean, 8-12 parts of black sesame, 4-6 parts of oat, 2-4 parts of soybean, 10-14 parts of defatted goat milk, 5-8 parts of walnut kernel, 1-2 parts of liquorice, 1-2 parts of honeysuckle, 1-3 parts of momordica grosvenori, 1-3 parts of chrysanthemum, 0.5-0.8 part of sucralose, 1-2 parts of dark plum extract, 1-3 parts of microcrystalline cellulose, 1-2 parts of guar gum and 40-48 parts of pure; according to the invention, peanuts, black beans, black sesame, oats, soybeans and defatted goat milk are used as main raw materials, so that the fat content can be reduced while the taste is enriched, the texture is uniform, the coagulation is not easy, the safety of the plant beverage can be ensured by using natural plant components as anticorrosive components, and no side effect is generated.)

1. A strong aromatic plant light fat beverage is characterized in that: comprises the following components in percentage by mass: 15-20 parts of peanut, 8-10 parts of black bean, 8-12 parts of black sesame, 4-6 parts of oat, 2-4 parts of soybean, 10-14 parts of defatted goat milk, 5-8 parts of walnut kernel, 1-2 parts of liquorice, 1-2 parts of honeysuckle, 1-3 parts of momordica grosvenori, 1-3 parts of chrysanthemum, 0.5-0.8 part of sucralose, 1-2 parts of dark plum extract, 1-3 parts of microcrystalline cellulose, 1-2 parts of guar gum and 40-48 parts of purified water.

2. The strong aromatic plant light fat beverage according to claim 1, wherein: comprises the following components in percentage by mass: 17 parts of peanut, 9 parts of black bean, 10 parts of black sesame, 5 parts of oat, 3 parts of soybean, 12 parts of defatted goat milk, 6 parts of walnut kernel, 1.5 parts of liquorice, 1.4 parts of honeysuckle, 2 parts of momordica grosvenori, 2.2 parts of chrysanthemum, 0.7 part of sucralose, 1.5 parts of dark plum extract, 2 parts of crystal cellulose, 1.5 parts of guar gum and 45 parts of purified water.

3. The strong aromatic plant light fat beverage according to claim 1, wherein: the dark plum extract is obtained by cleaning fresh dark plum, removing cores, cutting into blocks, squeezing, filtering and drying.

4. The strong aromatic plant light fat beverage according to claim 1, wherein: the defatted goat milk is prepared by defatting fresh goat milk and storing at 0-5 deg.C.

5. A preparation process of a strong aromatic plant light fat beverage is characterized by comprising the following steps:

the method comprises the following steps: peeling semen Arachidis Hypogaeae, grinding with semen Sojae Atricolor, semen Sesami Niger, semen glycines, and semen Juglandis together, filtering, and collecting filtrate;

step two: grinding oat, mixing with the filtered juice obtained in the step one, stirring for 10-15 minutes, adding the defatted goat milk into the filtered juice, and jointly stirring and mixing for 20-25 minutes to obtain a first mixture;

step three: mixing Glycyrrhrizae radix, flos Lonicerae, fructus Siraitiae Grosvenorii and flos Chrysanthemi, decocting with clear water 2-3 times of the total weight for 30-40 min, filtering, concentrating the filtrate to water content of 30-35%, and making into concentrated additive solution;

step four: adding the first mixture, the concentrated additive solution and the purified water into a preparation tank together, mixing and stirring at a high speed for 20-30 minutes, adding the sucralose, the crystalline cellulose and the guar gum into the preparation tank, raising the temperature to 40 ℃, raising the temperature at a speed of 1 ℃ per minute for 30-40 minutes, and stirring at a constant speed in the process of raising the temperature;

step five: cooling to normal temperature, sterilizing, filling, inspecting by lamp, and packaging.

6. The preparation process of the strong aromatic plant light fat beverage according to claim 5, wherein the preparation process comprises the following steps: in the first step, the filtration treatment is carried out in a two-stage filtration mode, the first-stage filtration is carried out by adopting a 400-mesh and 500-mesh filter screen, and the second-stage filtration is carried out by adopting gauze filtration.

7. The preparation process of the strong aromatic plant light fat beverage according to claim 5, which is characterized in that: and in the second step, the defatted goat milk is added into the filtered juice in 5-8 times in equal amount, and the temperature is increased to 45-50 ℃ in the process of adding the defatted goat milk.

8. The preparation process of the strong aromatic plant light fat beverage according to claim 5, which is characterized in that: the boiling temperature in the third step is 110-120 ℃, the stirring is needed for 2-3 times in the boiling process, and the stirring time is 5-10 minutes each time.

9. The preparation process of the strong aromatic plant light fat beverage according to claim 5, which is characterized in that: the high-speed mixing and stirring speed in the fourth step is 1200-1350 rpm, the speed is controlled to be 600-800 rpm when the stirring is carried out at the constant speed, and the homogenization treatment is carried out for 15-20 minutes after the stirring at the constant speed.

Technical Field

The invention relates to the technical field of plant beverage preparation, in particular to a strong aromatic plant light fat beverage and a preparation process thereof.

Background

The invention provides a plant beverage and a preparation process thereof, wherein the plant beverage is prepared from natural main raw materials, the plant beverage is in the market at present, the fat content is high, the high-fat beverage is easy to become fat and has influence on the health of a human body for a long time, and the high-fat plant beverage is easy to have undesirable phenomena of fat coagulation, floating or sedimentation, layering and the like and directly influences the quality of the beverage.

Disclosure of Invention

In order to solve the problems, the invention provides the strong aromatic plant light fat beverage and the preparation process thereof, the peanuts, the black beans, the black sesame, the oats, the soybeans and the defatted goat milk are used as main raw materials, the fat content can be reduced while the taste is enriched, the texture is uniform, the coagulation is not easy, the safety of the plant beverage can be ensured by using natural plant components as antiseptic components, and no side effect is generated.

The invention provides a strong aromatic plant light fat beverage, which comprises the following components in percentage by mass:

15-20 parts of peanut, 8-10 parts of black bean, 8-12 parts of black sesame, 4-6 parts of oat, 2-4 parts of soybean, 10-14 parts of defatted goat milk, 5-8 parts of walnut kernel, 1-2 parts of liquorice, 1-2 parts of honeysuckle, 1-3 parts of momordica grosvenori, 1-3 parts of chrysanthemum, 0.5-0.8 part of sucralose, 1-2 parts of dark plum extract, 1-3 parts of microcrystalline cellulose, 1-2 parts of guar gum and 40-48 parts of purified water.

The further improvement lies in that: comprises the following components in percentage by mass: 17 parts of peanut, 9 parts of black bean, 10 parts of black sesame, 5 parts of oat, 3 parts of soybean, 12 parts of defatted goat milk, 6 parts of walnut kernel, 1.5 parts of liquorice, 1.4 parts of honeysuckle, 2 parts of momordica grosvenori, 2.2 parts of chrysanthemum, 0.7 part of sucralose, 1.5 parts of dark plum extract, 2 parts of crystal cellulose, 1.5 parts of guar gum and 45 parts of purified water.

The further improvement lies in that: the dark plum extract is obtained by cleaning fresh dark plum, removing cores, cutting into blocks, squeezing, filtering and drying.

The further improvement lies in that: the defatted goat milk is prepared by defatting fresh goat milk and storing at 0-5 deg.C.

A preparation process of a strong aromatic plant light fat beverage comprises the following steps:

the method comprises the following steps: peeling semen Arachidis Hypogaeae, grinding with semen Sojae Atricolor, semen Sesami Niger, semen glycines, and semen Juglandis together, filtering, and collecting filtrate;

step two: grinding oat, mixing with the filtered juice obtained in the step one, stirring for 10-15 minutes, adding the defatted goat milk into the filtered juice, and jointly stirring and mixing for 20-25 minutes to obtain a first mixture;

step three: mixing Glycyrrhrizae radix, flos Lonicerae, fructus Siraitiae Grosvenorii and flos Chrysanthemi, decocting with clear water 2-3 times of the total weight for 30-40 min, filtering, concentrating the filtrate to water content of 30-35%, and making into concentrated additive solution;

step four: adding the first mixture, the concentrated additive solution and the purified water into a preparation tank together, mixing and stirring at a high speed for 20-30 minutes, adding the sucralose, the crystalline cellulose and the guar gum into the preparation tank, raising the temperature to 40 ℃, raising the temperature at a speed of 1 ℃ per minute for 30-40 minutes, and stirring at a constant speed in the process of raising the temperature;

step five: cooling to normal temperature, sterilizing, filling, inspecting by lamp, and packaging.

The further improvement lies in that: in the first step, the filtration treatment is carried out in a two-stage filtration mode, the first-stage filtration is carried out by adopting a 400-mesh and 500-mesh filter screen, and the second-stage filtration is carried out by adopting gauze filtration.

The further improvement lies in that: and in the second step, the defatted goat milk is added into the filtered juice in 5-8 times in equal amount, and the temperature is increased to 45-50 ℃ in the process of adding the defatted goat milk.

The further improvement lies in that: the boiling temperature in the third step is 110-120 ℃, the stirring is needed for 2-3 times in the boiling process, and the stirring time is 5-10 minutes each time.

The further improvement lies in that: the high-speed mixing and stirring speed in the fourth step is 1200-1350 rpm, the speed is controlled to be 600-800 rpm when the stirring is carried out at the constant speed, and the homogenization treatment is carried out for 15-20 minutes after the stirring at the constant speed.

The invention has the beneficial effects that: by taking peanuts, black beans, black sesame, oats, soybeans and defatted goat milk as main raw materials, the fat content can be reduced while the mouthfeel is enriched, the texture is uniform, the coagulation is not easy, the harm to a human body can not be caused after long-term drinking, honeysuckle and liquorice main components can have strong inhibiting effect on gram-positive bacillus, lactobacillus and other bacteria, dark plum has strong inhibiting effect on bacteria, saccharomycetes and penicillium, the safety of the plant beverage can be ensured by utilizing natural plant components as anticorrosive components, and no side effect is generated.

Detailed Description

In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.