Method for preparing neutral oat concentrate by activation of spores and stabilization of proteins

A neutral, oat-based technology, applied in the field of food and beverage processing, to achieve the effects of reducing production energy consumption, increasing protein content of finished products, and shortening sterilization time
CN102232600AActive Publication Date: 2011-11-09山东朝能福瑞达生物科技有限公司
3 Cites 6 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
山东朝能福瑞达生物科技有限公司
Publication Date
2011-11-09

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention relates to a method for preparing neutral oat concentrate by activation of spores and stabilization of proteins, and belongs to the technical field of processing food drinks. The method comprises the following steps of: performing first-class homogenization of the neutral oat concentrate to be sterilized, raising the temperature to between 60 and 85 DEG C, keeping the temperature for 0.5 to 1.5 hours to activate the spores; and performing second-class homogenization of the neutral oat concentrate to be sterilized, and performing ultrahigh temperature instant sterilization to obtain the neutral oat concentrate. In the method, a spore activation technology is adopted to improve the activation rate of the spores, so the sterilization temperature and the sterilization strength are both lowered; by the activation treatment of the spores, the sterilization temperature for realizing the commercial sterilization of products is reduced from between 142 and 148 DEG C 16S to between 132 and 136 DEG C 16S, so that the nutrient loss of the neutral oat concentrate is reduced, the taste of the product is improved, and the production energy consumption of the product is greatly lowered.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a method for preparing neutral oat thick slurry by utilizing spore activation and protein stabilization, and belongs to the technical field of food and beverage processing. Background technique

[0002] With the continuous development of social economy and the continuous improvement of people's living standards, the nutrition, freshness and safety of food are increasingly concerned by consumers. From the food safety incidents gradually reported in recent years, food manufacturers are also deeply aware of the importance of ensuring food safety, quality and taste. The general trend of the development of the food industry. Among them, spore activation technology and protein stabilization technology are new research directions in food sterilization and flavor maintenance.

[0003] 1. Research status of spore activation technology

[0004] Spores are a self-protection stress response produced by bacteria in harsh environments. Fr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More