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Method for producing oat solid beverage

A technology of solid beverage and production method, applied in food science and other directions, can solve problems such as no oat beverage, and achieve the effects of fine taste, good stability and good product quality

Inactive Publication Date: 2010-03-10
JIANGSU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are currently no oatmeal drink products on the market

Method used

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  • Method for producing oat solid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) 9kg of oats, crushed to 60 mesh.

[0022] (2) Add 45kg of water to the extraction tank, start stirring, add oat flour, and turn on steam heating.

[0023] (3) Add 5.4ml of high-temperature-resistant amylase (liquid high-temperature-resistant amylase, Shandong Zaozhuang Jienuo Bioenzyme Co., Ltd., activity 20,000 U / ml), and keep for 40 minutes after boiling.

[0024] (4) Reduce the temperature of the feed liquid. When the temperature reaches 60°C, add 0.27 g of pectinase (Tianjin Lihua Enzyme Technology Co., Ltd., refined pectinase PC-3 type, activity 2 to 30,000 U / g ).

[0025] (5) Continuously centrifugally filter the feed liquid while it is hot, the centrifugal speed is 2800rpm, the filter aperture of the non-woven filter bag is 1-600um, and filter to obtain 9kg of primary residue (wet) and 40kg of primary filtrate.

[0026] (6) Put the primary residue in an extraction tank, add 40 kg of water, stir for 10 minutes, and then perform centrifugal filtration to obta...

Embodiment 2

[0031] Technological process is with embodiment 1.

[0032] Step (1): 9 kg of oats are pulverized to 40 mesh.

[0033] Step (2): add water 27kg water.

[0034] Step (3): Add 2.25ml of high-temperature-resistant amylase, and keep for 60 minutes after boiling.

[0035] Step (4): The temperature is lowered to 45° C., and 0.9 g of pectinase is added.

[0036] Step (5): Obtain 10 kg of primary residue (wet) and 22 kg of primary filtrate.

[0037] Step (6): add water 10kg water.

[0038] Step (9): 4.6 kg of oat beverage powder obtained by spray drying was mixed with 1.15 kg of fruit juice powder, and granulated, the granulation pressure was 3MPa, the granulation frequency was 40HZ, and the particle size range was 0.3mm. .

Embodiment 3

[0040] Technological process is with embodiment 1.

[0041] Step (1): crush the oats to 80 mesh.

[0042] Step (2): add water 135kg water.

[0043] Step (3): Add 9ml of high-temperature-resistant amylase, and keep for 60 minutes after boiling.

[0044] Step (4): The temperature is lowered to 55° C., and 5.4 g of pectinase is added.

[0045] Step (5): Obtain 7.5 kg of primary residue (wet) and 135 kg of primary filtrate.

[0046] Step (6): add water 15kg water.

[0047] Step (9): 5.6 kg of oat beverage powder obtained by spray drying was mixed with 2 kg of almond powder, and granulated, the granulation pressure was 3MPa, the granulation frequency was 20HZ, and the particle size range was 1.0mm. .

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Abstract

The invention relates to a method for producing an oat solid beverage, belonging to the manufacture field of solid beverages. The production method comprises the following steps: grinding oats into 60-80 meshes by a dry method; adding 3-15 times of water by mass in a pasting tank or a saccharifying tank provided with a stirrer; adding 5-20 thousand U / kg of high-temperature resistant amylase of oatpowder; heating to boil and keeping the temperature for 10-60min; lowering the temperature to 45-60 DEG C, adding 2-12 thousand U / kg of pectase of oat powder; filtering to obtain primary filter liquid and filter residual; adding 1-4 times of water in the filter residual; soaping for 10-40min for secondary filtering; merging the primary filter liquid and the secondary filter liquid; carrying out vacuum concentration until soluble solid matter reaches more than 40%; atomizing and drying to obtain the oat beverage power; adding 20-40% of auxiliary materials by weight of oat power; and palletizing to obtain the pellet oat solid beverage. The oat solid beverage produced in the invention has the advantages of special flavor and taste of oats, smooth taste, uniform milk white color, good productstability, no precipitation or stratification within one day after being poured, abundant nutrition and content of beta-glucosan being as high as 6%.

Description

technical field [0001] The invention belongs to the production field of solid beverages, in particular to a production method of oatmeal solid beverages. Background technique [0002] Oats are one of the eight major grain crops in the world's cereal crops. At present, about 17 provinces in my country grow oats. In ancient my country, oats were not only used as a food for hunger and cold resistance, but also as a medicine. It is recorded in ancient Chinese books that oatmeal can be used for lactation of puerpera, malnutrition of infants and aging and frailty of the elderly. According to traditional Chinese medicine, oats are sweet in taste and flat in nature, which can cure sweating due to sweating. In recent years, studies have found that oats have high nutritional value. It is rich in protein, unsaturated fatty acids, vitamins and minerals. The most striking thing is that oats are rich in soluble dietary fiber, and its main component is β-glucose polysaccharides. β-gluc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/84
Inventor 王振斌
Owner JIANGSU UNIV
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