阅读说明：本技术 一种藜麦固体饮料及其制备方法 (Quinoa solid beverage and preparation method thereof ) 是由 曲春波 张静怡 那立欣 于 2021-08-02 设计创作，主要内容包括：本发明公开了一种藜麦固体饮料及其制备方法,属于食品技术领域,所述固体饮料的原料包括藜麦、燕麦、苦荞、小麦、大麦、黑麦、抗性糊精、脱脂奶粉和菊粉；称取藜麦、燕麦、苦荞、小麦、大麦和黑麦,浸泡、淘洗后,加水并预煮得到谷物粥,之后依次加入α-淀粉酶、纤维素酶进行酶解,向酶解得到的谷物浆中加入抗性糊精、脱脂奶粉和菊粉,并进行破壁处理,过滤后喷雾干燥得到所述藜麦固体饮料；将本发明的藜麦固体饮料代餐饮用可有效降低血脂,适于高血脂人群食用；同时本发明中的藜麦固体饮料在饮用后不会引起血糖的急速上升,因此更加适合血糖较高的人群食用,拓展了其应用范围。(The invention discloses a quinoa solid beverage and a preparation method thereof, belonging to the technical field of food, wherein the raw materials of the solid beverage comprise quinoa, oat, tartary buckwheat, wheat, barley, rye, resistant dextrin, skimmed milk powder and inulin; weighing quinoa, oat, tartary buckwheat, wheat, barley and rye, soaking, elutriating, adding water, pre-cooking to obtain cereal porridge, sequentially adding alpha-amylase and cellulase for enzymolysis, adding resistant dextrin, skimmed milk powder and inulin into cereal pulp obtained by enzymolysis, performing wall breaking treatment, filtering, and spray-drying to obtain the quinoa solid beverage; the quinoa solid beverage disclosed by the invention can be drunk instead of meals, can effectively reduce blood fat, and is suitable for being eaten by people with hyperlipidemia; meanwhile, the quinoa solid beverage disclosed by the invention cannot cause rapid rise of blood sugar after being drunk, so that the quinoa solid beverage is more suitable for people with high blood sugar, and the application range of the quinoa solid beverage is expanded.)

1. The quinoa solid beverage is characterized by comprising the following raw materials in parts by weight: 20-30 parts of quinoa, 3-5 parts of oat, 5-10 parts of tartary buckwheat, 10-20 parts of wheat, 20-30 parts of barley, 20-30 parts of rye, 5-10 parts of resistant dextrin, 10-20 parts of skimmed milk powder and 3-5 parts of inulin.

2. The preparation method of the quinoa solid beverage of claim 1, which comprises the following steps: weighing quinoa, oat, tartary buckwheat, wheat, barley and rye, soaking, elutriating, adding water, pre-cooking to obtain cereal porridge, sequentially adding alpha-amylase and cellulase for enzymolysis, adding resistant dextrin, skimmed milk powder and inulin into cereal pulp obtained by enzymolysis, performing wall breaking treatment, filtering, and spray-drying to obtain the quinoa solid beverage.

3. The preparation method according to claim 2, wherein the soaking temperature is 50-60 ℃ and the soaking time is 3-4 h.

4. The method according to claim 2, wherein the amount of water added is 6 times the weight of the raw material.

5. The preparation method according to claim 2, wherein the cereal porridge is subjected to enzymolysis by adding alpha-amylase when the temperature of the cereal porridge is reduced to 65 ℃ for 10min, and the cereal porridge is subjected to enzymolysis by adding cellulase when the temperature of the cereal porridge is reduced to 45 ℃ for 10 min.

6. The preparation method according to claim 2, wherein the alpha-amylase has an enzyme activity of 3700U/g or more and the cellulase has an FPA enzyme activity of 3000U/g or more.

7. The preparation method according to claim 2, wherein 3-5 parts of microcrystalline cellulose and 2-4 parts of D-sodium erythorbate are added before the wall-breaking treatment, and the wall-breaking treatment time is 80 s.

8. The method according to claim 2, wherein the pressure of the spray drying is 0.1 to 0.3MPa, and the temperature is 110 to 150 ℃.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a quinoa solid beverage and a preparation method thereof.

Background

The problems of overweight and obesity are currently becoming a major problem for human health. Obesity, which is a condition of significant excess weight to some extent and an excessively thick fat layer, is a condition resulting from an excessive accumulation of body fat, particularly triglycerides. Can increase the risk of the occurrence of various diseases such as type 2 diabetes, cardiovascular diseases, certain tumors, mental diseases and the like and shorten the life. The obese people often develop metabolic syndrome, which is a pathological state of metabolic disorder of protein, fat, carbohydrate and the like caused by insulin resistance, and symptoms of the metabolic disorder include abdominal obesity, increased blood pressure, increased fasting blood glucose, increased triglyceride, reduced high-density lipoprotein and the like, and are related to the risks of type 2 diabetes and cardiovascular diseases.

In order to lose weight and improve metabolic syndrome, life style intervention is carried out, and the instant food which has good lipid-lowering effect, proper amount of protein, fat and carbohydrate, rich dietary fiber and strong satiety and can replace meal is developed, thereby having important significance for patients with hyperlipidemia.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a quinoa solid beverage and a preparation method thereof.

In order to achieve the purpose, the invention provides the following technical scheme:

the invention provides a quinoa solid beverage which comprises the following raw materials in parts by weight: 20-30 parts of quinoa, 3-5 parts of oat, 5-10 parts of tartary buckwheat, 10-20 parts of wheat, 20-30 parts of barley, 20-30 parts of rye, 5-10 parts of resistant dextrin, 10-20 parts of skimmed milk powder and 3-5 parts of inulin.

The invention also provides a preparation method of the quinoa solid beverage, which comprises the following steps: weighing quinoa, oat, tartary buckwheat, wheat, barley and rye, soaking, elutriating, adding water, pre-cooking to obtain cereal porridge, sequentially adding alpha-amylase and cellulase for enzymolysis, adding resistant dextrin, skimmed milk powder and inulin into cereal pulp obtained by enzymolysis, performing wall breaking treatment, filtering, and spray-drying to obtain the quinoa solid beverage.

Preferably, the soaking temperature is 50-60 ℃ and the soaking time is 3-4 h.

Preferably, the water addition amount is 6 times of the weight of the raw materials.

Preferably, alpha-amylase is added for enzymolysis when the temperature of the cereal porridge is reduced to 65 ℃ for 10min, and cellulase is added for enzymolysis when the temperature of the cereal porridge is reduced to 45 ℃ for 10 min.

Preferably, the enzyme activity of the alpha-amylase is more than or equal to 3700U/g, and the FPA enzyme activity of the cellulase is more than or equal to 3000U/g.

Preferably, 3-5 parts of microcrystalline cellulose and 2-4 parts of D-sodium erythorbate are added before the wall breaking treatment, and the wall breaking treatment time is 80 s.

Preferably, the pressure of the spray drying is 0.1-0.3 MPa, and the temperature is 110-150 ℃.

Compared with the prior art, the invention has the following beneficial effects:

according to the quinoa solid beverage, the types and the use amounts of the raw materials are reasonably matched, so that the quinoa solid beverage is high in protein and crude fiber content and low in fat content, can meet the energy requirement of a human body, and can provide nutrition required by the human body; the quinoa solid beverage can effectively reduce blood fat when being drunk instead of meals, and is suitable for people with hyperlipidemia; meanwhile, the quinoa solid beverage disclosed by the invention cannot cause rapid rise of blood sugar after being drunk, so that the quinoa solid beverage is more suitable for people with high blood sugar, and the application range of the quinoa solid beverage is expanded.

All sanitary indexes and pollutant limit of the quinoa solid beverage disclosed by the invention meet standard requirements; meanwhile, the product has good sensory quality, color, texture, smell and taste which meet the standard requirements, good drinking flavor and high acceptability.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

Chenopodium quinoa willd is selected in the following examples, and is used after being screened and decontaminated, and the following description is not repeated.

Example 1

The quinoa solid beverage is prepared from the following raw materials in parts by weight:

30 parts of quinoa, 5 parts of oat, 10 parts of tartary buckwheat, 20 parts of wheat, 30 parts of barley, 30 parts of rye, 10 parts of resistant dextrin, 20 parts of skimmed milk powder and 5 parts of inulin.

The preparation steps are as follows:

(1) weighing quinoa, oat, tartary buckwheat, wheat, barley and rye, adding water, soaking at 50 deg.C for 4h, and elutriating for 5 times to ensure that residual saponin is elutriated;

(2) injecting water with the mass 6 times of that of the raw materials into the electric pressure cooker, and pre-boiling: adjusting the gear of the electric pressure cooker to the gear of the coarse cereal porridge, selecting the soft taste, and keeping for 40min to obtain the cereal porridge;

(3) transferring the cereal porridge pre-cooked in the step (2) to a clean beaker, adding alpha-amylase (the enzyme activity is more than or equal to 3700U/g) when the temperature of the cereal porridge is reduced to 65 ℃, and carrying out enzymolysis for 10 min; when the temperature of the cereal porridge is reduced to 45 ℃, adding cellulase (the FPA enzyme activity is more than or equal to 3000U/g), and performing enzymolysis for 10 min;

(4) pulping: adding resistant dextrin, skimmed milk powder and inulin into the grain slurry subjected to enzymolysis in the step (3), adding 5 parts of microcrystalline cellulose and 4 parts of D-sodium erythorbate, placing the grain slurry into a high-speed wall-breaking food machine, performing wall-breaking and mixing through the high-speed wall-breaking food machine, and performing wall-breaking and mixing for 80 s;

(5) and (3) filtering: filtering the slurry obtained after pulping and wall breaking in the step (4), wherein a filter screen is 65 meshes to separate coarse fiber substances and ensure that the fineness of the materials meets the requirement of a spray dryer;

(6) spray drying: the spray drying parameters were adjusted as follows: and (3) carrying out spray drying on the material obtained by filtering in the step (5) at the spray pressure of 0.3MPa, the temperature of 150 ℃ and the rotation speed of a peristaltic pump of 30r/min to prepare the quinoa solid beverage.

Example 2

The quinoa solid beverage is prepared from the following raw materials in parts by weight:

20 parts of quinoa, 3 parts of oat, 5 parts of tartary buckwheat, 10 parts of wheat, 20 parts of barley, 20 parts of rye, 5 parts of resistant dextrin, 10 parts of skimmed milk powder and 3 parts of inulin.

The preparation steps are as follows:

(1) weighing quinoa, oat, tartary buckwheat, wheat, barley and rye, adding water, soaking at 60 deg.C for 3h, and elutriating for 5 times to ensure that residual saponin is elutriated;

(2) injecting water with the mass 6 times of that of the raw materials into the electric pressure cooker, and pre-boiling: adjusting the gear of the electric pressure cooker to the gear of the coarse cereal porridge, selecting the soft taste, and keeping for 40min to obtain the cereal porridge;

(3) transferring the cereal porridge pre-cooked in the step (2) to a clean beaker, adding alpha-amylase (the enzyme activity is more than or equal to 3700U/g) when the temperature of the cereal porridge is reduced to 65 ℃, and carrying out enzymolysis for 10 min; when the temperature of the cereal porridge is reduced to 45 ℃, adding cellulase (the FPA enzyme activity is more than or equal to 3000U/g), and performing enzymolysis for 10 min;

(4) pulping: adding resistant dextrin, skimmed milk powder and inulin into the grain slurry subjected to enzymolysis in the step (3), adding 5 parts of microcrystalline cellulose and 4 parts of D-sodium erythorbate, placing the grain slurry into a high-speed wall-breaking food machine, performing wall-breaking and uniformly mixing through the high-speed wall-breaking food machine, and performing wall-breaking and mixing for 80 s;

(5) and (3) filtering: filtering the quinoa slurry obtained after pulping and wall breaking in the step (4), wherein a filter screen is 65 meshes to separate coarse fiber substances and ensure that the fineness of the materials meets the requirements of a spray dryer;

(6) spray drying: the spray drying parameters were adjusted as follows: and (3) carrying out spray drying on the material obtained by filtering in the step (5) at the spray pressure of 0.1MPa, the temperature of 110 ℃ and the rotation speed of a peristaltic pump of 15r/min to prepare the quinoa solid beverage.

Example 3

The quinoa solid beverage is prepared from the following raw materials in parts by weight:

30 parts of quinoa, 5 parts of oat, 10 parts of tartary buckwheat, 20 parts of wheat, 30 parts of barley, 30 parts of rye, 10 parts of resistant dextrin, 10 parts of wolfberry fruit, 5 parts of ternate buttercup root, 20 parts of skimmed milk powder and 5 parts of inulin.

The preparation steps are as follows:

(1) weighing quinoa, oat, tartary buckwheat, wheat, barley and rye, adding water, soaking at 50 deg.C for 4h, and elutriating for 5 times to ensure that residual saponin is elutriated;

(2) injecting water with the mass of 6 times of that of each raw material into the electric pressure cooker, and pre-boiling: adjusting the gear of the electric pressure cooker to the gear of the coarse cereal porridge, selecting the soft taste, and keeping for 40min to obtain the cereal porridge;

(3) transferring the cereal porridge pre-cooked in the step (2) to a clean beaker, adding alpha-amylase (the enzyme activity is more than or equal to 3700U/g) when the temperature of the cereal porridge is reduced to 65 ℃, and carrying out enzymolysis for 10 min; when the temperature of the cereal porridge is reduced to 45 ℃, adding cellulase (the FPA enzyme activity is more than or equal to 3000U/g), and performing enzymolysis for 10 min;

(4) pulping: adding resistant dextrin, wolfberry fruits, ternate buttercup herbs, skimmed milk powder and inulin into the grain slurry subjected to enzymolysis in the step (3), adding 5 parts of microcrystalline cellulose and 4 parts of D-sodium erythorbate, placing the grain slurry into a high-speed wall-breaking food machine, and performing wall-breaking and uniform mixing through the high-speed wall-breaking food machine for 80 s;

(5) and (3) filtering: filtering the quinoa slurry obtained after pulping and wall breaking in the step (4), wherein a filter screen is 65 meshes to separate coarse fiber substances and ensure that the fineness of the materials meets the requirements of a spray dryer;

(6) spray drying: the spray drying parameters were adjusted as follows: and (3) carrying out spray drying on the material obtained by filtering in the step (5) at the spray pressure of 0.3MPa, the temperature of 150 ℃ and the rotation speed of a peristaltic pump of 30r/min to prepare the quinoa solid beverage.

Example 4

The difference from example 3 is that the raw material does not contain the catclaw buttercup root.

Comparative example 1

The difference from example 1 is that the starting material does not contain resistant dextrin.

Comparative example 2

The difference from example 1 is that the spray drying in step (6) was replaced by a drying treatment at 80 ℃ to the same moisture content.

Effect verification

1. According to NY/T1323-2017, the sensory quality of the solid beverage prepared in the examples 1-4 and the solid beverage prepared in the comparative examples 1-2 are evaluated, 20 professionals (10 men and women) are selected to form an evaluation group, and the solid beverage is comprehensively scored in 3 aspects of color, texture, smell and taste. The specific scoring criteria are shown in table 1, and the evaluation results are shown in table 2:

TABLE 1

TABLE 2

As can be seen from the table 2, the quinoa solid beverage prepared by the method disclosed by the invention is good in sensory quality, good in drinking flavor and high in acceptability, and the color, the tissue state, the smell and the taste of the quinoa solid beverage meet the requirements of NY/T1323-2017 standards.

2. Analysis of composition

The contents of water, protein, fat, crude fiber, carbohydrate, energy and sodium in the solid beverages prepared in examples 1 to 4 and comparative examples 1 to 2 were measured, and the total number of colonies, the number of coliform groups, mold, total arsenic and lead contents therein were measured, and the measurement results are shown in tables 3 and 4:

TABLE 3

TABLE 4

As can be seen from Table 3, the solid beverage products have high protein and crude fiber content and low fat content, and can meet the energy requirements of human bodies and provide the nutrients required by the human bodies. The solid beverage has low water content, and is easy to store.

As can be seen from Table 4, all the sanitary indexes and the pollutant limit of the quinoa solid beverage of the invention meet the standard requirements.

3. 3 diabetic patients were selected and verified for 6 days, and each patient had dinner every day and had all the solid beverages prepared in examples 1 to 4 and comparative examples 1 to 2 for 6 days, and the specific drinking method was to drink 100g of the solid beverage with 200mL of boiled water, warm and drink the beverage, and the blood glucose level of each patient before drinking and the blood glucose level of each patient after drinking for 2 hours every day were respectively detected, and the results are shown in table 5:

TABLE 5

As can be seen from Table 5, although the blood glucose level of the diabetic patients increased to some extent after drinking the solid beverage of the present invention, the blood glucose level of the diabetic patients was lower than that of the solid beverages of comparative examples 1 to 2 after drinking the solid beverages of examples 1 to 4, and the results obtained by repeating the above tests with different diabetic patients were basically the same as described above, that is: the increase in blood glucose was low after drinking the solid beverages of examples 1 to 4, while the increase in blood glucose was high after drinking the solid beverages of comparative examples 1 to 2.

Although the coarse food grain contains less carbohydrate and is more suitable for people with high blood sugar, the coarse food grain is made into fine powder after being prepared into the brewing food, and the fine powder can be quickly absorbed after being brewed and eaten, so that the blood sugar is rapidly increased, and the health of a diabetic patient is not facilitated. According to the invention, the resistant dextrin is added into the raw materials, and a spray drying treatment mode is adopted, so that the microcapsules which take the resistant dextrin as a wall material and wrap other raw material components are formed in the finally formed solid food, and after the solid food is prepared and eaten, the microcapsules cannot be rapidly decomposed and absorbed in the digestive system of a human body, so that the rapid rise of blood sugar cannot be caused, and the solid food can be more suitable for being eaten by diabetics.

4. Selecting 120 patients with hyperlipidemia, randomly dividing into 6 groups, respectively taking the solid beverages prepared in examples 1-4 and comparative examples 1-2 instead of meals, taking 100g of the solid beverage with 200mL of boiled water, taking the solid beverage warm, taking the solid beverage instead of dinner, after two months, rechecking the blood fat of the solid beverage, detecting the blood fat reduction effect of the solid beverage, and counting the significant, effective and ineffective numbers, wherein the significant means that Triglyceride (TG) is reduced by more than or equal to 40%; effective means that TG is reduced by more than or equal to 20 percent but less than 40 percent; the result is shown in table 6, where the results indicate that blood lipid test does not meet the above criteria, and the total effective rate/% (significant number + effective number)/20 × 100%:

TABLE 6

Group of	Show effect	Is effective	Invalidation	Total effective rate/%)
					Example 1	12	4	4	80
Example 2	11	5	4	80
					Example 3	15	4	1	95
Example 4	13	4	3	85
					Comparative example 1	9	5	6	70
Comparative example 2	9	6	5	75

As can be seen from table 6, the quinoa solid beverage of the present invention can effectively reduce blood lipid when being drunk as a meal replacement, is suitable for people with hyperlipidemia, and has an auxiliary effect on prevention of hyperlipidemia, and the comparison of the effects of examples 1 to 4 shows that the solid beverage raw material added with wolfberry and ternate buttercup root has the best effect, and the effect is better than that of the addition of wolfberry alone, because the addition of ternate buttercup root and the combination of wolfberry improve the efficacy of wolfberry for reducing blood lipid, such that the overall blood lipid reducing effect of the solid beverage is enhanced, and the control of blood lipid is more facilitated.

The above description is only for the preferred embodiment of the present invention, and the protection scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical scope of the present invention, the technical solution and the inventive concept of the present invention equivalent or change within the technical scope of the present invention.