Fresh and cool enzymolysis grain beverage and preparation method thereof
A cereal beverage, refreshing technology, applied in the field of non-alcoholic beverages, can solve the problems of complex production steps, common product effects, single type of enzymes, etc., and achieves the effects of stable tissue, simple production process and good tissue stability.
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Embodiment 1
[0051] The raw material formula (by mass percentage) is: oat 10%, sodium citrate 0.06%, sucrose ester 0.08%, xanthan gum 0.08%, gellan gum 0.02%, α-amylase 0.5%, glucoamylase 0.25%, Pullulanase 0.8%, the rest is water.
[0052] 1) Accurately weigh the oats;
[0053] 2) Bake the weighed oats at 145°C for 32 minutes;
[0054] 3) Homogenize the baked oats through two colloid mills at 20 MPa to obtain feed liquid A;
[0055] 4) Add α-amylase, glucoamylase and pullulanase to feed solution A at the same time, and perform enzymatic hydrolysis at 65°C for 85 minutes. After the enzymatic hydrolysis was completed, the enzyme was inactivated at 93°C for 5 minutes to obtain the enzyme-inactivated feed solution B;
[0056] 5) Use vibrating sieve equipment to separate the crude fiber from the feed liquid B after deactivating the enzyme, and filter it with 150 mesh to obtain the feed liquid C;
[0057] 6) Add material liquid C, sodium citrate, emulsifier, and stabilizer to hot water at 8...
Embodiment 2
[0066] The raw material formula (by mass percentage) is: black rice 6%, millet 2%, brown rice 3%, sodium citrate 0.02%, glyceryl monostearate 0.03%, xanthan gum 0.08%, α-amylase 0.6%, Glucoamylase 0.3%, pullulanase 0.6%, the balance is water.
[0067] 1) accurately weigh black rice, millet and brown rice;
[0068] 2) Bake the weighed black rice at 150° C. for 30 minutes. Precook the weighed millet and brown rice at 100°C for 30 minutes;
[0069] 3) Homogenize the baked black rice and the precooked millet and brown rice through two colloid mills at 15 MPa to obtain a mixed slurry A;
[0070] 4) Simultaneously add α-amylase, glucoamylase and pullulanase to the composite slurry A, and perform enzymatic hydrolysis at 64°C for 90 minutes. After the enzymatic hydrolysis is completed, inactivate the enzyme at 95°C for 6 minutes to obtain the enzyme-inactivated feed solution B;
[0071] 5) Use a pulp and residue separator to separate the crude fiber from the feed liquid B after de...
Embodiment 3
[0081] The raw material formula (by mass percentage) is: red bean 4%, corn 2%, wheat 2%, sodium citrate 0.07%, glyceryl monostearate 0.02%, gellan gum 0.05%, sodium alginate 0.01%, α- 0.4% amylase, 0.1% glucoamylase, 0.5% pullulanase, and the rest is water.
[0082] 1) Accurately weigh red beans, corn and wheat;
[0083] 2) Precook the weighed red beans, corn and wheat at 100°C for 35 minutes;
[0084] 3) Homogenize the precooked red beans, corn and wheat through two colloid mills at 25 MPa to obtain mixed slurry A;
[0085] 4) Add α-amylase, glucoamylase and pullulanase to the homogenized composite slurry A at the same time, and perform enzymatic hydrolysis at 68°C for 88 minutes. After the enzymatic hydrolysis was completed, the enzyme was inactivated at 95°C for 5 minutes to obtain the enzyme-inactivated feed solution B;
[0086] 5) Separate the crude fiber from the feed liquid B after deactivating the enzyme with a pulp and slag separator, and filter through 140 mesh to...
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