The Research On The Core Technology Of Processing Cowpea Beverage

As the main member of the grain family, cowpea can tonifying middle-Jiao and Qi, invigorating stomach and tonifying kidney, pacify five viscera, make beauty and cultivation, grow pith, quench thirst, vomit and have diarrhea, and detoxify. And the grain drink is one of the trend of the development of the beverage in the future. With cowpea as raw material, cowpea beverage were prepared. Baking and soaking conditions in the pretreatment process of cowpea, liquefaction and saccharification conditions in the process of enzymolysis, beverage recipe, beverage stability, and the sterilization process were studied.First, the pretreatment process of cowpea were studied. The baking temperature and time were studied. Baked under 150 for 15 min, cowpea had cooked, and were ℃golden brown, crisp, full-bodied bean fragrance. Optimal technological condition of soaking process were obtained through single factor test and orthogonal test. The best conditions obtained were as follows: the solid-liquid ratio of 1:6, the soaking temperature of 20 ℃, the soaking time of 12 h. Under this condition, the bibulous inflation rate of cowpea was 96.8%, and the solids content of serous fluid after beating slurry was 3.76%.Second, the stability of cowpea beverage were studied. Through filtrating edible gelatin and modified starch, the stabilizer and the optimum additive amount were as follows: 0.10% xanthan gum, 0.12% hydroxypropyl oxide modified starch and 0.32% acetylated distarch phosphate starch. Under this condition, the beverage had good stability without stratification and precipitation after three months. By investigating the influence of various factors on cowpea beverage stability, the best adding sodium hexametaphosphate-sodium tripolyphosphate ratio of 2:3. The optimal pH value of 7.0. Homogeneous condition was: twice homogeneous, and the first homogeneous pressure of 30 MPa, the second of 20 MPa, homogeneous temperature of 65 ℃.Finally, with clostridium botulinum as the object, the sterilization process of cowpea beverage was studied. Through the calculation of F0, incubation test, microbiological detection, heat transfer curve formulation, and storage stability test, the reasonable sterilization conditions of cowpea beverage of 121 under 15 min, which ℃can meet the requirements of commercial asepsis. The cowpea beverage after sterilization should be stored under normal temperature or low temperature.