Cereal beverage manufacturing process

A production process and grain technology, which is applied in the field of production process of cereal beverages, can solve the problems of cumbersome steps and relatively high requirements, and achieve the effect of convenient drinking, better taste and good taste

Inactive Publication Date: 2013-11-27
江苏沃德铝业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process steps of cereal beverages are relatively cumbersome, and the requirements for material selection and temperature control are relatively high, especially the steps of gelatinization, enzymatic hydrolysis, and saccharification. In line with the characteristics of health, environmental protection and original taste, cereal beverages Beverages need to be carefully set and monitored in every link of the production process to ensure the precise completion of each step, and strive to obtain the highest quality and purest tasting healthy drinks. How to control the production process steps of cereal drinks has become a production The key to high-quality drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A production process for cereal beverages, comprising the following steps:

[0048] First select fresh grain raw materials, remove spoiled, rotten and mildewed grains, eliminate sand and other large particles, and lay a good foundation for the high quality of grain drinks; then put the selected grain raw materials into clean water at room temperature Soak in water for 4 to 6 hours, so that on the one hand, the grain raw materials can be cleaned, and the sundries such as sand and stones can be eliminated, and the grain drinks will be more mellow. Gelatinization and liquefaction in the later steps, the pH value of the clear water after the addition of baking soda is 7.0 to 9.0;

[0049] The soaked grain raw materials are placed in a flow pool and washed with flowing water. The washing time of the flowing water is not less than 5 minutes, which further ensures the cleanliness and safety of the grain raw materials and improves the strength and intensity of washing. The wash...

Embodiment 2

[0060] The difference between this example and Example 1 is that the grain raw material in step 1 can be barley, wheat, corn, mung bean or red bean, and grains such as wheat and mung bean can provide human protein and hemicellulose, cellulose, inorganic salt Polymers such as vitamins and vitamins and other functional components such as oils in seed coats and germs, higher alcohol carbohydrates, and dietary fiber have established a good protective barrier for human health. At the same time, the price of grains such as wheat is moderate, which can properly reduce grains The production cost of beverages is more economical and the production benefits are higher.

[0061] When the selected grain raw materials are mung beans or red beans, it is more appropriate to use boiling water at a temperature of 80°C to 100°C for two minutes before soaking in clean water in step 2, and then soak in clean water. This is because mung beans and red beans There are bean skins on the surface of the...

Embodiment 3

[0064] The difference between this example and Example 1 and Example 2 is that when the selected cereal raw materials are gelatinized and the pH value of the water bath solution is greater than 10.0, a citric acid neutralizing solution can be added. Detection, when the pH value becomes acidic, the influence of the acidity of the raw material solution on the gelatinization step is not obvious, but when the pH value is greater than 10.0, the gelatinization speed is greatly reduced, so in actual operation, when the pH value is greater than 10.0 At this time, the speed of gelatinization can be accelerated by adding acidic substances to lower the pH value of the solution, which greatly improves the work efficiency; and the selected citric acid is a harmless common food additive, which is safe and reliable without any adverse effects.

[0065] CaCl can also be added during enzymatic hydrolysis 2 , this is because calcium ions have the effect of improving thermal stability, so by add...

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PUM

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Abstract

The invention relates to a cereal beverage manufacturing process which comprises the steps of raw material preparation, soaking, cleaning, crushing, gelatinizing, enzymolysis, saccharification, enzyme deactivation, auxiliary material blending, homogeneity, canning, sterilization and cooling, which are performed in sequence, the whole manufacturing process condition is strictly controlled, and the production parameters of all steps are monitored, and as a result, the quality of the cereal beverage is improved. Moreover, the whole manufacturing process is simple and clear, and provides a strong guarantee for the production of cereal beverage which is healthy, environment-friendly, safe, reliable and delicious; the produced finished product is rich in nutrition and complex in flavor, and more meets the high requirements of the modern people for greenness and healthiness.

Description

technical field [0001] The invention relates to a production process method of a cereal beverage, belonging to the field of food beverage production process methods. [0002] Background technique [0003] With the continuous improvement of people's living standards, people pay more and more attention to the rationality of the diet, so people are increasingly pursuing the freshness and health of the diet; as the main body of the traditional Chinese diet, cereals are the source of energy for the human body. The main source is also the most economical energy food. Grains can provide human protein, polymers such as hemicellulose, cellulose, inorganic salts, and vitamins, as well as oils in seed coats and germs, higher alcohol carbohydrates, and dietary fiber. ingredients, but the variety of traditional cereal-based solid foods is monotonous, and people are often tired of eating them day after day. Therefore, the continuous development of cereal-based foods, expanding food vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L11/60
Inventor 王云云
Owner 江苏沃德铝业有限公司
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