阅读说明：本技术 一种黍稷复合杂粮饮料及其制备方法 (Millet and millet composite coarse cereal beverage and preparation method thereof ) 是由 梁志宏 刘端木 宋艳敏 袁国强 占柏楠 杨郁聪 于 2021-09-01 设计创作，主要内容包括：本发明属于饮料领域,具体涉及一种添加黍稷的以黄色杂粮为主的饮料及其制备方法。该黄色类杂粮饮料通过将黍稷、大豆、玉米、小米和花生等配料进行处理,特定组合、浸泡、烘烤、蒸制、磨浆等工艺制备而成。其中所述制备工艺有利于降低磨浆时的能耗和机器磨损,增加产品谷物的浓郁芳香气味,提高产品胶体的分散过程和悬浮性,增加出品率。本发明制得的黍稷复合杂粮饮料配方搭配科学合理,营养成分丰富均衡含量高,产品稳定性好,具有明显的粮谷清香,无需添加其他香精香料和稳定剂,口感浓郁细腻,可以满足人体所需多种营养成分,为今后的杂粮饮料的产品研发提供方法和依据。(The invention belongs to the field of beverages, and particularly relates to a yellow coarse cereal-based beverage added with millet and a preparation method thereof. The yellow coarse cereal beverage is prepared by processing ingredients of millet, soybean, corn, millet, peanut and the like, and performing processes of specific combination, soaking, baking, steaming, grinding and the like. The preparation process is beneficial to reducing energy consumption and machine abrasion during grinding, increasing the strong aromatic smell of product grains, improving the dispersion process and suspension property of product colloid, and increasing the yield. The millet and millet composite coarse cereal beverage prepared by the invention has the advantages of scientific and reasonable formula matching, rich and balanced content of nutritional ingredients, good product stability, obvious grain fragrance, no need of adding other flavors, fragrances and stabilizers, rich and delicate mouthfeel, capability of meeting various nutritional ingredients required by human bodies, and provision of a method and a basis for product research and development of coarse cereal beverages in the future.)

1. The millet and millet compound coarse cereal beverage is characterized in that the compound coarse cereal beverage is a yellow blending beverage prepared by taking main materials of millet and yellow coarse cereal ingredients including corn, soybean and millet and blending fragrance of peanuts; the raw material proportion by weight comprises 2-6 parts of broomcorn millet, 3-5 parts of corn, 1-2 parts of millet, 3-6 parts of soybean and 1-6 parts of peanut.

2. A preparation method of a millet and millet compound coarse cereal beverage is characterized by comprising the following steps:

(1) selecting high-quality millet, corn, millet, soybean and peanut with full grains, and cleaning;

(2) soaking soybean at room temperature with sufficient water;

(3) weighing soybean and peanut, baking in an oven, heating up and down, and turning over when not needed to heat them uniformly; cooling after baking is finished, and removing peanut skin;

(4) mixing millet, corn and millet with baked soybean and peanut, and steaming in boiling water;

(5) all the raw materials are uniformly mixed and put into a pulping machine, and water is added for pulping for 160-200 s.

3. The method of preparing a millet composite coarse cereal beverage as claimed in claim 2, wherein the pretreatment of soybean in step (2) is that the soybean is soaked in sufficient moisture at room temperature for 14-20 h.

4. The method for preparing the millet and millet composite coarse cereal beverage as claimed in claim 2, wherein in the baking in step (3), the soybeans and the peanuts are weighed according to the mass ratio of 1-3:1, the soybeans are baked at 120-150 ℃ for 20-25min, and the peanuts are baked at 120-150 ℃ for 15-30 min.

5. The method of preparing a millet-millet composite coarse cereal beverage as claimed in claim 2, wherein in the step (4) of steaming, the coarse cereal rice formula is formed by mixing the millet, the corn grit and the millet according to a ratio of 2-3:1.5-3:1, and the steaming time of the raw materials in boiling water is 25-30 min.

6. The method of preparing a millet miscellaneous cereal beverage as claimed in claim 2, wherein the ratio of the raw material and water refined in step (5) is 1: 6-8.

7. Millet composite cereal beverage according to any one of claims 1 to 6, wherein the beverage is an instant drink, a canned drink, a powder, a granule, a capsule or a tablet.

8. Millet composite cereal beverage prepared according to the method of any of claims 1-7.

Technical Field

The invention belongs to the field of beverages, and particularly relates to a yellow coarse cereal-based beverage added with millet and a preparation method thereof.

Background

Imbalance of dietary structure of residents causes the incidence rate of chronic diseases such as obesity, diabetes, hypertension, hyperlipidemia and the like to rise, the intake of oil and animal food is too high, polished rice and polished flour occupy important positions in diet, and the intake of coarse grain food such as grain coarse cereals and the like is insufficient. Most of the micronutrients of the finished grain are destroyed in the processing process, and a large amount of vitamins, dietary fibers and minerals are lost, so that the nutritional value of the food is reduced. The coarse cereal food is rich in nutrition, belongs to low-calorie and low-fat food, and contains various abundant vitamins, proteins, mineral substances and dietary fiber components. Some coarse cereals have advantages over wheat, rice and other foods in part of nutritional ingredients, especially in trace nutritional ingredients such as VA, nicotinic acid, VE, calcium, iron and the like. The coarse cereals have rich nutritive value and good health care function, but the popularization of coarse cereal food is restricted due to poor palatability, unattractive color, poor taste, inconvenient eating and the like at present. In addition, the domestic coarse cereal food products have single forms and few finely and deeply processed products, and the current situation seriously restricts the domestic coarse cereal food from moving to the stage of the world.

Millet (Panicum milliaceum L.) also known as husked millet and broom corn millet is an annual herbaceous plant of the grass family and is one of the oldest cultivated crops in the world. Millet has short growth period, drought resistance and barren resistance, is a dominant crop in arid and semi-arid regions, is called yellow rice after seeds of the millet are peeled, and can be used for making yellow cakes and wine brewing. The millet is rich in calcium, iron, potassium, magnesium, phosphorus, zinc, dietary fiber, polyphenols, protein and a large amount of amino acids essential to human bodies, the protein content in caryopsis is 10.4-17.4% higher than that of crops such as wheat, rice, corn and the like, the millet has medical and health care functions, and the whole millet can be used as a medicine, so that the cholesterol content in human bodies and the incidence rate of cardiovascular and cerebrovascular diseases can be reduced, the proliferation of cancer cells is inhibited, and the senescence is delayed and prevented. In addition, the millet flour is gluten-free and is an ideal food for chylomicron patients. However, the development of food products based on millet as a main raw material is not sufficient at present at home and abroad, and millet is attracting consumers' interest due to its unique health benefits.

Yellow grain such as millet, corn and soybean, etc. as the main material of the formula, has unique health care function and rich nutrition. It was determined that millet contains an average of 13.24g of protein per 100g of millet. The amino acid proportion is coordinated, and particularly, the tryptophan, the methionine, the glutamic acid, the leucine and the threonine are rich. The corn has high nutritive value, and the modern medical research proves that the corn not only contains rich nutrition, but also has certain curative effect on cardiovascular and cerebrovascular diseases, cancers, the enhancement of the immune function of the organism, the anti-aging and the like. The soybean is rich in nutrition, contains 35-40g of protein per 100g of soybean, has composition and proportion similar to animal protein, is rich in lysine lacking in cereal protein, and is a natural ideal food complementary with cereal protein. The fat content is 15-20g, wherein the content of unsaturated fatty acid is 85%, the content of linoleic acid is up to 50%, the digestibility is high, and more phospholipids are contained. Modern medical research believes that soybeans do not contain cholesterol and can reduce cholesterol in a human body, reduce the occurrence of arteriosclerosis and prevent heart diseases. The soybean also contains pancreatin inhibiting substance, and has certain therapeutic effect on diabetes. In addition, the peanuts are used as ingredients, provide an aroma enhancement effect in the coarse cereal beverage, are popular traditional food with rich nutrition, and have the effects of harmonizing the stomach, moistening the lung, stopping bleeding, preserving health, prolonging life and the like. The peanut has protein content of more than 26 percent, digestibility of 89 percent, contains 8 amino acids necessary for human body, most of fat in the peanut is unsaturated fatty acid, particularly linoleic acid necessary for human body has rich content, does not contain cholesterol, and can soften blood vessel and prevent cardiovascular diseases such as atherosclerosis.

According to the invention, through exploration on processing technologies of the millet and yellow coarse cereal raw materials and research on product formulas, the millet, soybean, corn, peanut, millet and other ingredients are treated, and are prepared through processes of specific combination, soaking, baking, steaming, grinding and the like, so that a healthy and convenient coarse cereal beverage is provided for consumers, and the requirement of the consumers on the convenience and rapidness in nutrition of the coarse cereal beverage is met. In addition, the coarse cereal food added with the millet can promote the dietary balance of consumers, achieve the dietary standard of 'food diversity, grain predominance and thickness matching' and prevent the occurrence of chronic diseases. The preparation process is beneficial to reducing energy consumption and machine abrasion during grinding, increasing the strong aromatic smell of product grains, improving the dispersion process and suspension property of product colloid, and increasing the yield. The millet and millet composite coarse cereal beverage prepared by the invention has the advantages of scientific and reasonable formula matching, rich and balanced content of nutritional ingredients, good product stability, obvious grain fragrance, no need of adding other flavors, fragrances and stabilizers, rich and delicate mouthfeel, capability of meeting various nutritional ingredients required by human bodies, and provision of a method and a basis for product research and development of coarse cereal beverages in the future.

Disclosure of Invention

The invention aims to provide a millet and millet composite coarse cereal beverage which is rich and balanced in nutrient content, high in content and good in taste and flavor and a preparation method of the millet and millet composite coarse cereal beverage aiming at the defects of the existing coarse cereal beverage.

A millet and millet compound coarse cereal beverage comprises the following raw materials in parts by weight:

2-6 parts of millet, 3-5 parts of corn, 1-2 parts of millet, 3-6 parts of soybean and 1-6 parts of peanut.

A preparation method of a millet and millet compound coarse cereal beverage comprises the following steps:

(1) selecting high-quality millet, corn, millet, soybean and peanut with full grains, and cleaning;

(2) soaking soybean at room temperature with sufficient water for 14-20 hr;

(3) weighing the soybeans and the peanuts according to the mass ratio of 1-3:1, baking the soybeans at the temperature of 120-. And cooling after baking is finished, and removing the peanut skin.

(4) The method comprises the steps of weighing the millet, the corn grit and the millet according to the mass ratio of 2-3:1.5-3:1, uniformly mixing the millet, the corn grit and the millet with the baked soybeans and the baked peanuts, and steaming for 25-30min in boiling water.

(5) Uniformly mixing all the raw materials, putting the mixture into a pulping machine, and mixing the raw materials: adding water in the ratio of 1:6-8, and grinding for 160-200 s.

Preferably, in the pretreatment of soybeans in the step (2), soybeans are soaked in sufficient moisture at room temperature for 16 h.

Further preferably, in the baking in the step (3), the soybeans and the peanuts are weighed according to the mass ratio of 3:1, the baking temperature of the soybeans is 150 ℃, the baking time is 25min, the baking temperature of the peanuts is 150 ℃, and the baking time is 15 min.

Further preferably, in the steaming of step (4), the coarse cereal rice formula is formed by mixing millet, corn grit and millet in a ratio of 2:1.5: 1.

Further preferably, the steaming time of the boiling-isolated water in the step (4) is 25 min.

Further preferably, the ratio of the material to water refined in step (5) is 1: 7.

The millet and coarse cereal compound beverage prepared by the method.

Detailed Description

The present invention will be described in detail with reference to specific examples.

Example 1

A millet and millet compound coarse cereal beverage comprises the following raw materials in parts by weight:

4 parts of millet, 3 parts of corn, 2 parts of millet, 6 parts of soybean and 2 parts of peanut.

A preparation method of a coarse cereal beverage comprises the following steps:

(1) selecting high-quality millet, corn, millet, soybean and peanut with full grains, and cleaning;

(2) soaking soybean at room temperature with sufficient water for 16 h;

(3) weighing soybean and peanut according to the mass ratio of 3:1, baking the soybean at 150 ℃ for 25min, baking the peanut at 150 ℃ for 15min, heating up and down, and turning over when not needed so as to heat the soybean and the peanut uniformly. And cooling after baking is finished, and removing the peanut skin.

(4) And weighing the millet, the corn grit and the millet according to the mass ratio of 2:1.5:1, uniformly mixing with the baked soybeans and the baked peanuts, and steaming for 25min in boiling water.

(5) Uniformly mixing all the raw materials, putting the mixture into a pulping machine, and mixing the raw materials: adding water in the ratio of 1:7, and grinding for 180 s.

Example 2

Research on formula raw materials and water consumption of millet and millet compound coarse cereal beverage

In this example, single factor experiments of the proportions of the raw materials in the formulation and the proportions of the raw materials added to water were conducted, respectively, using the sensory evaluation results as criteria. The remaining steps were the same as in example 1. The sensory evaluation table of the millet and millet compound coarse cereal beverage is shown in table 1.

The test results are shown in tables 2 and 3.

TABLE 1 sensory evaluation table for millet and millet compound coarse cereal beverage

Table 2 product test results of coarse cereal raw material ratio

Soybeans and peanuts impart an aroma to the product. The coordination of the two flavors is crucial to the quality of the product. Other bad flavors are covered by adjusting the proportion of the raw materials so as to ensure good mouthfeel of the product. Determining the optimal proportion of the product formula to be millet according to the sensory evaluation score result: corn: millet: soybean: peanuts are 1.5:1:2:3: 1.

TABLE 3 ratio of raw materials to Water addition test results

Meanwhile, the adding proportion of water in the coarse cereal beverage product is very important for the viscosity and the taste of the product. Questionnaires are conducted on consumers in the early stage, and the result reflects that the consistency of the product has a large influence on the selection preference of the consumers. According to the result of sensory evaluation score, determining the optimal proportion of the added water of the refining as the raw materials: water 1: 7.

And (3) combining the above single-factor experiment results, determining that the optimal feed-liquid ratio in the product formula is broomcorn millet: corn: millet: soybean: 1.5:1:2:3:1, and the grinding step comprises the following raw materials: water 1: 7.

Example 3

Research on processing parameters of raw material pretreatment soaking, baking and steaming

In the embodiment, a single-factor experiment of the soybean soaking pretreatment time is carried out by taking the quality and appearance change as indexes; single factor experiments were conducted on the baking temperature, baking time and raw material steaming time of soybeans and peanuts by using sensory descriptive evaluation as an index. Wherein, the two raw materials of the soaked soybeans and the non-soaked soybeans are adopted to research the baking processing technology of the soybeans, and the rest steps are the same as the steps in the example 1.

The test results are shown in tables 4 to 6.

TABLE 4 change in quality during Soybean soaking

According to the test result, after the soybeans are fully soaked for 16 hours, the water absorption reaches a saturated state. The soybeans gradually absorb water in the soaking process to become full, after the soybeans fully absorb water, the seed coats and the bean cotyledons become soft and have loose structures, and intracellular protein is easily dissolved in water, so that the energy consumption and the machine abrasion in the pulping process can be reduced, the dispersion process and the suspension property of colloid are improved, and the yield is increased. In addition, the beany flavor of the soybean is gradually obvious in the process. The beany flavor may be associated with lipoxidases contained in soybeans, which catalyze the oxidative degradation of lipid substrates, producing a pronounced beany flavor with n-hexanal as the major component.

TABLE 5 Effect of roasting temperature and time on the sensory quality of soybeans and peanuts

According to the experimental result of the soybean baking processing conditions, the optimum baking process conditions of the soaked soybeans are 150 ℃ and 25 min. The optimum baking process condition for the non-soaked soybeans is 150 ℃ and 10 min. The soybean loses water and shrinks in the baking process, the appearance shape can be changed to a certain extent, and the soybean hulls all crack. This is probably caused by the structural change of the components such as the fiber in the bean skin and the like caused by the gelatinization and expansion of the starch by heating in the baking heating process. In addition, the soaked soybeans have more morphological change after baking, and the tissue softening degree is better than that of the un-soaked soybeans. The reason is that the moisture content of the soaked soybeans is high, more heat is needed to dry the moisture in the heating process, and the gelatinization effect of the soaked soybean starch is better. In the process of baking soybeans, because of the chemical reactions such as Maillard and the like, the color and the flavor of the soybeans are changed, and because of the chemical reactions, the baking also endows the soybean products with better aroma, which is an effect that the soybeans cannot be treated by steaming only.

According to the experimental result of the baking processing parameters of the peanuts, the peanuts in the processing group at 150 ℃ for 15min are aromatic in flavor, light yellow in color and crispy in taste, and the peanuts can play a role in enhancing the flavor after being baked, because most of the peanut proteins are peanut globulin and companion peanut globulin, wherein the alpha-companion peanut globulin can provide special flavor for fried peanuts. When peanuts are treated at 150 ℃ for 20min, the peanuts have burnt flavor and bitter taste, and the protein of the peanuts treated under the condition is seriously denatured, so that the quality of products is directly influenced. When the peanuts are not completely roasted, the peanuts are light in flavor and have fishy smell, because the roasting temperature and time cannot completely inactivate lipoxygenase, so that bad smell is generated, and the prepared product also has fishy smell, so that the sensory effect of the sample is influenced. Therefore, the processing conditions of 150 ℃ and 15min are selected as the peanut baking process parameters.

TABLE 6 influence of different steaming times on sensory quality of yellow coarse cereal raw materials

According to the sensory evaluation test result of the steaming time of the yellow coarse cereal raw material, the millet, the corn and the millet are treated by the steaming method, so that the nutritional value of the millet, the corn and the millet can be furthest reserved, and the three raw materials contain a large amount of starch, so that the starch fully absorbs water and is gelatinized in the steaming process, and the pulping is facilitated. In the steaming process, the enzyme is inactivated at high temperature, so that browning and other adverse reactions are prevented, and peculiar smell is not generated and the flavor of the product is not damaged. The millet has good viscosity after being steamed, so that the product has smooth mouthfeel. After steaming, the tissues of the soybeans and the peanuts which lose a large amount of water after baking are softened, grinding is facilitated, and some bad odors generated in the pretreatment process are removed.

By combining the above single-factor experimental results, the processing parameters of raw material pretreatment soaking, baking and steaming can be determined as follows: the optimal soaking time of the soybeans is 16h, the optimal baking parameters are 150 ℃ and 25min, the optimal baking parameters of the peanuts are 150 ℃ and 15min, and the optimal steaming time of the yellow coarse cereal raw materials is 25 min.

Example 4

Index determination of millet and millet composite coarse cereal beverage product

In this example, the product of example 1 was evaluated in a comprehensive manner by using sensory evaluation, stability, total solid content and total ash content as indices. The sensory evaluation table of the millet and millet compound coarse cereal beverage is shown in table 1. The test results are shown in tables 7 and 8.

The sensory evaluation test result of the product shows that 20 sensory evaluators average the color part of 8.35 points, the fragrance part of 36.625, the taste part of 28.05, the state part of 18.225 and the sensory of 91.25 points in the sensory evaluation of the product, and the sensory evaluation reaches the first grade standard. The product stability test result shows that the product is in a stable colloid state after being placed for 6 hours at room temperature, is yellowish in color and has no phenomena of layering, bottom settlement, flocculation and the like.

The total solid content of the product is determined according to the regulation of QB/T4221-: grain thick slurry ≧ 10.0g/100g, grain beverage: ≧ 6.0g/100 g. The total solid content of the product per hundred grams is 10.2g, and the total solid content of the product meets the standard. The total ash content of the product is determined according to the ash content in the food of the national standard for food safety of the current standard GB 5009.4-2016, and the total ash content in the product is 6.4g/100 g.

TABLE 7 Total solids measurement of the product

Note: x₁(g/100g) -total solids content in the sample,m₁(g) -the mass of the sea sand and the weighing vessel; m (g) -the mass of the sample; m is₂(g) And the weight of the dried sample and the sea sand weighing vessel.

TABLE 8 measurement of Total Ash in the product

Note: x₂(g/100g) -ash content in the sample without addition of magnesium acetate solution,m₁(g) crucible and ash mass; m is₂(g) -the mass of the crucible; m is₃(g) The mass of the crucible and the sample.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.