CN104509903A - Selenium-rich beverage preparation method - Google Patents
Selenium-rich beverage preparation method Download PDFInfo
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- CN104509903A CN104509903A CN201310459647.6A CN201310459647A CN104509903A CN 104509903 A CN104509903 A CN 104509903A CN 201310459647 A CN201310459647 A CN 201310459647A CN 104509903 A CN104509903 A CN 104509903A
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- selenium
- bean sprouts
- mung bean
- rich
- preparation
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- 239000011669 selenium Substances 0.000 title claims abstract description 39
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 38
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229940091258 selenium supplement Drugs 0.000 claims abstract description 37
- 240000004922 Vigna radiata Species 0.000 claims abstract description 24
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 24
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 17
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 17
- 239000012141 concentrate Substances 0.000 claims abstract description 14
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims abstract description 14
- 229960001471 sodium selenite Drugs 0.000 claims abstract description 14
- 239000011781 sodium selenite Substances 0.000 claims abstract description 14
- 235000015921 sodium selenite Nutrition 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 244000003416 Asparagus officinalis Species 0.000 claims abstract 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 12
- 210000000056 organ Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000016222 Pancreatic disease Diseases 0.000 description 1
- 206010039921 Selenium deficiency Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 208000017443 reproductive system disease Diseases 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a selenium-rich beverage preparation method, which comprises: 1) cultivate mung bean and soybean into bean sprouts, and spraying a sodium selenite solution every 12 h during the cultivating process; 2) chopping the obtained mung bean sprouts, the obtained soybean sprouts, asparagus officinalis and mushrooms, adding water with the amount 3-6 times the weight of the obtained mung bean sprouts, the obtained soybean sprouts, the asparagus officinalis and the mushrooms, and 0.1-1% of pectinase, carrying out enzymolysis, enzyme inactivation and filtration, and concentrating the filtrate into the concentrate; and 3) adding a stabilizer, citric acid and sucrose to the concentrate, uniformly mixing, homogenizing, filling, and sterilizing to prepare the selenium-rich beverage. According to the present invention, the selenium-rich food is made into the beverage, and the selenium-rich beverage has advantages of easy drinking, easy selenium supplementing and absorbing, and the like.
Description
Technical field
The present invention relates to beverage production technology field, specifically a kind of preparation method of selenium-rich beverage.
Background technology
Selenium element is the trace mineral nutrient of needed by human, and the selenium total content of human body itself is 6 ~ 20mg.Selenium spreads all over each histoorgan and body fluid, and in kidney, concentration is the highest, to raising immunity and pre-anti-cancer extremely important.Because selenium in human body does not exist the organ of long-term storage selenium, the selenium needed for body constantly should obtain the selenium of q.s from diet, and the physiological function of balance to many organs, tissue of selenium concentration has important protective effect and facilitation.When selenium deficiency time, be just easy to cause human immunological competence to decline, threaten human health and life.Research shows, it is relevant that a lot of disease all lacks selenium with human body, as symptoms such as cancer, cardiovascular disease, hepatopathy, cataract, pancreatic disease, diabetes, genital system diseases.Beverage, because have the easily edible advantage with being easily absorbed by the body, if selenium-enriched food is made beverage, will be with a wide range of applications.
Summary of the invention
The object of this invention is to provide a kind of preparation method of selenium-rich beverage, the high and beverage be easily absorbed by the body with the content of obtained selenium element.
The present invention will by the following technical solutions:
A preparation method for selenium-rich beverage, comprises the following steps:
1) mung bean is cultivated into bean sprouts with soya bean, cultivate in the process of bean sprouts and sprayed a sodium selenite solution every 12 hours;
2) mung bean sprouts and moyashi that obtain will be cultivated in step 1), and after asparagus shreds together with mushroom, add the water of its weight 3 ~ 6 times, the pectase of 0.1% ~ 1%, in 40 ~ 50 DEG C of enzymolysis 0.5 ~ 3 hour, went out enzyme, filters, filtrate is concentrated into 40% ~ 50% of original volume, obtains concentrate; Wherein, the weight ratio of mung bean sprouts, moyashi, asparagus and mushroom is 1 ~ 3:1 ~ 3:3 ~ 5:0.5 ~ 1;
3) add in concentrate the stabilizing agent of its weight 1 ~ 3%, the citric acid of 0.01 ~ 0.1% and 0.1 ~ 1% sucrose, after mixing, homogeneous, filling, sterilization, i.e. obtained selenium-rich beverage.
In step 1), the concentration of described sodium selenite solution is 10 ~ 100mg/L.
Step 2) in, the optimum weight ratio of described mung bean sprouts, moyashi, asparagus and mushroom is 1:1:4:0.5.
In step 3), described stabilizing agent is xanthans, carragheen, sodium alginate or carboxymethyl cellulose.
Beneficial effect of the present invention is:
The present invention cultivates mung bean sprouts and the moyashi of rich selenium in the mode of cultivating process sprinkling sodium selenite solution, effectively inorganic selenium is converted into Organic Selenium; Select the high asparagus of Se content and mushroom is surplus stock simultaneously, ensure that the rich selenium characteristic of raw material; Preparation process, through enzymolysis processing, makes the Organic Selenium in raw material fully leach, and loss is few; The product made is drink form, has the advantage being easy to drink, and is convenient to supplementing and absorbing of selenium element.
Detailed description of the invention
Be further described with specific embodiment below, but the present invention is not limited to these embodiments.
Embodiment 1
A preparation method for selenium-rich beverage, step is as follows:
1) mung bean is cultivated into bean sprouts with soya bean, cultivate in the process of bean sprouts and sprayed a sodium selenite solution every 12 hours, the concentration of sodium selenite solution is 50mg/L;
2) will cultivate the mung bean sprouts and moyashi that obtain in step 1), and after asparagus shreds together with mushroom, add the water of its weight 4 times, the pectase of 0.5%, in 45 DEG C of enzymolysis 1.5 hours, went out enzyme, filters, filtrate is concentrated into 45% of original volume, obtains concentrate; Wherein, the weight ratio of mung bean sprouts, moyashi, asparagus and mushroom is 1:1:4:0.5;
3) add in concentrate the xanthans of its weight 2%, the citric acid of 0.05% and 0.5% sucrose, after mixing, homogeneous, filling, sterilization, i.e. obtained selenium-rich beverage.
Embodiment 2
A preparation method for selenium-rich beverage, step is as follows:
1) mung bean is cultivated into bean sprouts with soya bean, cultivate in the process of bean sprouts and sprayed a sodium selenite solution every 12 hours, the concentration of sodium selenite solution is 10mg/L;
2) will cultivate the mung bean sprouts and moyashi that obtain in step 1), and after asparagus shreds together with mushroom, add the water of its weight 4 times, the pectase of 1%, in 40 DEG C of enzymolysis 1 hour, went out enzyme, filters, filtrate is concentrated into 50% of original volume, obtains concentrate; Wherein, the weight ratio of mung bean sprouts, moyashi, asparagus and mushroom is 1:2:5:0.5;
3) add in concentrate the carragheen of its weight 1%, the citric acid of 0.05% and 1% sucrose, after mixing, homogeneous, filling, sterilization, i.e. obtained selenium-rich beverage.
Embodiment 3
A preparation method for selenium-rich beverage, step is as follows:
1) mung bean is cultivated into bean sprouts with soya bean, cultivate in the process of bean sprouts and sprayed a sodium selenite solution every 12 hours, the concentration of sodium selenite solution is 60mg/L;
2) will cultivate the mung bean sprouts and moyashi that obtain in step 1), and after asparagus shreds together with mushroom, add the water of its weight 6 times, the pectase of 0.1%, in 45 DEG C of enzymolysis 3 hours, went out enzyme, filters, filtrate is concentrated into 40% of original volume, obtains concentrate; Wherein, the weight ratio of mung bean sprouts, moyashi, asparagus and mushroom is 2:3:3:0.7;
3) add in concentrate the sodium alginate of its weight 3%, the citric acid of 0.01% and 0.5% sucrose, after mixing, homogeneous, filling, sterilization, i.e. obtained selenium-rich beverage.
Embodiment 4
A preparation method for selenium-rich beverage, step is as follows:
1) mung bean is cultivated into bean sprouts with soya bean, cultivate in the process of bean sprouts and sprayed a sodium selenite solution every 12 hours, the concentration of sodium selenite solution is 100mg/L;
2) will cultivate the mung bean sprouts and moyashi that obtain in step 1), and after asparagus shreds together with mushroom, add the water of its weight 3 times, the pectase of 0.5%, in 50 DEG C of enzymolysis 0.5 hour, went out enzyme, filters, filtrate is concentrated into 45% of original volume, obtains concentrate; Wherein, the weight ratio of mung bean sprouts, moyashi, asparagus and mushroom is 3:1:4:1;
3) add in concentrate the carboxymethyl cellulose of its weight 2%, the citric acid of 0.1% and 0.1% sucrose, after mixing, homogeneous, filling, sterilization, i.e. obtained selenium-rich beverage.
Claims (4)
1. a preparation method for selenium-rich beverage, is characterized in that, comprises the following steps:
1) mung bean is cultivated into bean sprouts with soya bean, cultivate in the process of bean sprouts and sprayed a sodium selenite solution every 12 hours;
2) mung bean sprouts and moyashi that obtain will be cultivated in step 1), and after asparagus shreds together with mushroom, add the water of its weight 3 ~ 6 times, the pectase of 0.1% ~ 1%, in 40 ~ 50 DEG C of enzymolysis 0.5 ~ 3 hour, went out enzyme, filters, filtrate is concentrated into 40% ~ 50% of original volume, obtains concentrate; Wherein, the weight ratio of mung bean sprouts, moyashi, asparagus and mushroom is 1 ~ 3:1 ~ 3:3 ~ 5:0.5 ~ 1;
3) add in concentrate the stabilizing agent of its weight 1 ~ 3%, the citric acid of 0.01 ~ 0.1% and 0.1 ~ 1% sucrose, after mixing, homogeneous, filling, sterilization, i.e. obtained selenium-rich beverage.
2. preparation method according to claim 1, is characterized in that: the concentration of described sodium selenite solution is 10 ~ 100mg/L.
3. preparation method according to claim 1, is characterized in that: the weight ratio of described mung bean sprouts, moyashi, asparagus and mushroom is 1:1:4:0.5.
4. preparation method according to claim 1, is characterized in that: described stabilizing agent is xanthans, carragheen, sodium alginate or carboxymethyl cellulose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310459647.6A CN104509903A (en) | 2013-09-29 | 2013-09-29 | Selenium-rich beverage preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310459647.6A CN104509903A (en) | 2013-09-29 | 2013-09-29 | Selenium-rich beverage preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509903A true CN104509903A (en) | 2015-04-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310459647.6A Pending CN104509903A (en) | 2013-09-29 | 2013-09-29 | Selenium-rich beverage preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN104509903A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757512A (en) * | 2015-04-24 | 2015-07-08 | 金香 | Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium |
| CN107041897A (en) * | 2016-02-05 | 2017-08-15 | 大汉酵素生物科技股份有限公司 | Composition for improving cachexia and preparation method thereof |
| CN108041227A (en) * | 2017-12-27 | 2018-05-18 | 宁夏和谐富硒食品高科技有限公司 | A kind of production method of selenium-rich mung beans young tea leaves |
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| CN1899124A (en) * | 2006-07-07 | 2007-01-24 | 江南大学 | Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate |
| JP2007290759A (en) * | 2006-04-27 | 2007-11-08 | Sumitomo Bakelite Co Ltd | Packing bag for vegetable and fruit and package of vegetable and fruit |
| CN101352123A (en) * | 2008-07-09 | 2009-01-28 | 成都大学 | Multi-trace element bean sprouts and production method thereof |
| CN101366425A (en) * | 2008-09-16 | 2009-02-18 | 无锡太阳绿宝科技有限公司 | Preparation technique for selenium-rich instant green tea powder |
| CN102669281A (en) * | 2012-05-31 | 2012-09-19 | 长春新高食品有限公司 | Sprout milk beverage and producing method thereof |
-
2013
- 2013-09-29 CN CN201310459647.6A patent/CN104509903A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007290759A (en) * | 2006-04-27 | 2007-11-08 | Sumitomo Bakelite Co Ltd | Packing bag for vegetable and fruit and package of vegetable and fruit |
| CN1899124A (en) * | 2006-07-07 | 2007-01-24 | 江南大学 | Method for preparing fruit and vegetable mixing juice for improving organic selenium content and its storage rate |
| CN101352123A (en) * | 2008-07-09 | 2009-01-28 | 成都大学 | Multi-trace element bean sprouts and production method thereof |
| CN101366425A (en) * | 2008-09-16 | 2009-02-18 | 无锡太阳绿宝科技有限公司 | Preparation technique for selenium-rich instant green tea powder |
| CN102669281A (en) * | 2012-05-31 | 2012-09-19 | 长春新高食品有限公司 | Sprout milk beverage and producing method thereof |
Non-Patent Citations (1)
| Title |
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| 李基洪，等: "《饮料和冷饮配方1800例》", 30 April 2004 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757512A (en) * | 2015-04-24 | 2015-07-08 | 金香 | Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium |
| CN107041897A (en) * | 2016-02-05 | 2017-08-15 | 大汉酵素生物科技股份有限公司 | Composition for improving cachexia and preparation method thereof |
| CN108041227A (en) * | 2017-12-27 | 2018-05-18 | 宁夏和谐富硒食品高科技有限公司 | A kind of production method of selenium-rich mung beans young tea leaves |
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Application publication date: 20150415 |