Enzymatically hydrolyzed cereal beverage and method for preparing same

A beverage and substance technology, applied in the field of comprehensive development and utilization of traditional grains, can solve problems such as starch aging and protein flocculation, and achieve the effects of slowing down starch aging, preventing protein flocculation, and low production costs

Inactive Publication Date: 2013-10-30
DSM IP ASSETS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] At present, in the process of preparing cereal beverages using traditional technology, due to the problems of protein flocculation and starch aging caused by the characteristics of the grain itself, cereal beverages such as oat beverages cannot meet the needs of the market, and a product with a long shelf life can be obtained.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Take 50g of oat flour and evenly disperse it in 250g of drinking water. Stir for 30 minutes in a 90°C water bath. Cool the material to 55°C and add amylase (Hazyme DCL, DSM Food Specialties, 15 rue des comtesses-B.P.50239-59472 SECLIN Cedex France) 60ppm, and protease (DELVOLASE, DSM Food Specialties, 15 rue des comtesses-B.P.50239-59472 SECLIN Cedex France) 100ppm constant temperature reaction 1 hour, After the reaction, the temperature was raised to 90°C for 20 minutes to inactivate the enzyme activity. After inactivation, add compound emulsification stabilizer (0.075g of monoglyceride monostearate, 0.2g of sodium stearoyl lactylate, 0.075g of carrageenan, 0.1g of agar, 0.25g of sodium tripolyphosphate, 0.2g of sodium citrate, Sodium bicarbonate 0.2g). Pass through a 200-mesh sieve after mixing evenly, and then homogenize. The homogenized material is subjected to high-temperature sterilization at 137° C. for 30 seconds. After sterilization, it is aseptically fil...

Embodiment 2

[0090] Take 50g oatmeal, add 500g and soak for 12 hours. After soaking, use a refiner to grind the oats into oat pulp. The oat slurry was stirred for 30 minutes in a water bath at 90°C. Cool the material to 55°C and add amylase (Hazyme DCL) 60ppm, and protease (DELVOLASE) 100ppm, constant temperature reaction for 1 hour. After the reaction, the temperature was raised to 90°C for 20 minutes to inactivate the enzyme activity. After inactivation, add compound emulsification stabilizer (0.075g of monoglyceride monostearate, 0.2g of sodium stearoyl lactylate, 0.075g of carrageenan, 0.1g of agar, 0.25g of sodium tripolyphosphate, 0.2g of sodium citrate, Sodium bicarbonate 0.2g). Pass through a 200-mesh sieve after mixing evenly, and then homogenize. The homogenized material is filled and pasteurized after filling at 90°C for 10 minutes. Get the finished oatmeal drink. The oatmeal drink was placed at room temperature for 6 days, and there was no obvious separation of water. ...

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PUM

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Abstract

The invention relates to a comprehensive development and utilization technology of cereals, especially oats and particularly relates to a whole-oat dietary beverage and a method for preparing the whole-oat dietary beverage by virtue of an enzyme preparation. The whole-oat dietary beverage is a beverage prepared by mixing oat grains or oat powder with water to obtain oat pulp and hydrolyzing the oat pulp through amylase and protease. The process of hydrolyzing the oat pulp through the amylase and the protease is finished in one step. The beverage is good in flavor and the production method of the beverage is easy to implement industrially.

Description

technical field [0001] The invention belongs to the technical field of comprehensive development and utilization of traditional grains, in particular to the comprehensive development of oats, and specifically relates to a whole oats dietary drink and a preparation method using enzyme preparations. Background technique [0002] Grain is a general term for edible grains, beans and potatoes. The food concept of the Food and Agriculture Organization of the United Nations refers to grains, including wheat, coarse grains and rice. [0003] Processing food into edible food or drinkable beverages is a major theme of human life. [0004] Cereals mainly refer to the seeds of grasses. It includes rice, wheat, corn, etc. and other miscellaneous grains, such as millet, black rice, buckwheat, oats, barley, sorghum, etc. Grains are processed into food, mainly providing nutrients such as starch, protein, and vitamins to humans. Grains can also be prepared into beverages for human consum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/105A23L7/104
Inventor 张皓赵学超黄龙
Owner DSM IP ASSETS BV
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