Whole grain protein beverage and preparation method thereof

A protein drink and whole grain technology, which is applied in the field of whole grain protein drink and its preparation, achieves the effects of thin, fresh and delicate taste, regulation of blood lipids and easy operation

Active Publication Date: 2014-03-05
HEK GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a whole grain protein drink and its preparation method in view of the problems existing in the existing vegetable milk

Method used

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  • Whole grain protein beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The required raw material formula is: oat 6%. 4% soybeans, 1% naked barley, 1% walnuts, 0.5% hazelnuts, 0.5% peas, 0.5% pine nuts, 0.5% red kidney beans, 2% white sesame, 1% corn, 0.5% rice, 0.5% millet, wheat 1%, white granulated sugar 2%, stabilizer 3%, enzyme preparation (0.2% by grain mass), and the balance is water.

[0055] The stabilizer composition and its mass ratio content are: 100 monoglycerides, 35 carrageenans, 5 xanthan gums, 10 locust bean gums, 35 sucrose esters, and 15 sodium tripolyphosphate. The raw material specification is best to choose sucrose ester with HLB value of 11, and sodium tripolyphosphate as food grade.

[0056] The composition of the enzyme preparation and its mass ratio content are: 25% amylase and 50% glucoamylase.

[0057] The preparation method of the whole grain protein beverage of the present invention comprises the following steps:

[0058] 1) Soak various grains in room temperature water for 3 hours.

[0059] 2) Boil the soa...

Embodiment 2

[0074] The required raw material formula is: oat 4%. 5% soybeans, 0.5% naked barley, 0.5% walnuts, 1% hazelnuts, 0.8% peas, 2% pine nuts, 0.2% red kidney beans, 0.5% white sesame, 0.7% corn, 0.7% rice, 0.7% millet, wheat 1.5%, white sugar 4%, stabilizer 4%, enzyme preparation (0.3% by grain mass), and the balance is water.

[0075] The stabilizer composition and its mass ratio content are: 100 monoglyceride, 30 carrageenan, 10 xanthan gum, 15 locust bean gum, 40 sucrose ester, and 15 sodium tripolyphosphate. The raw material specification is best to choose sucrose ester with HLB value of 11, and sodium tripolyphosphate as food grade.

[0076] The composition of the enzyme preparation and its content by mass ratio are: 30% amylase and 60% glucoamylase.

[0077] The preparation method of the whole grain protein beverage of the present invention comprises the following steps:

[0078] 1) Soak various grains in room temperature water for 4 hours.

[0079] 2) Boil the soaked gr...

Embodiment 3

[0094] The required raw material formula is: oat 5%. Soybean 4.5%, naked barley 0.75%, walnut 0.75%, hazelnut 0.75%, pea 0.7%, pine nut kernel 1.25%, red kidney bean 0.3%, white sesame 1.25%, corn 0.8%, rice 0.6%, millet 0.6%, wheat 1.25%, white granulated sugar 6%, stabilizer 5%, enzyme preparation (0.4% by grain mass), and the balance is water.

[0095] The stabilizer composition and its mass ratio content are: 100 monoglycerides, 40 carrageenans, 15 xanthan gums, 5 locust bean gums, 50 sucrose esters, and 20 sodium tripolyphosphate. The raw material specification is best to choose sucrose ester with HLB value of 11, and sodium tripolyphosphate as food grade.

[0096] The composition of the enzyme preparation and its content by mass ratio are: 35% amylase and 70% glucoamylase.

[0097] The preparation method of the whole grain protein beverage of the present invention comprises the following steps:

[0098] 1) Soak various grains in room temperature water for 5 hours.

...

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Abstract

The invention discloses a whole grain protein beverage and a preparation method thereof, and relates to a grain beverage. The whole grain protein beverage comprises the following raw materials: oat, soybean, naked barley, nut, filbert, pea, pinecone, red kidney bean, white sesame seed, corn, rice, millet, wheat, white granulated sugar, a stabilizer and an enzymic preparation. The method comprises the following steps: adding water to boil after soaking the grains; obtaining glue milling liquid by a colloid mill; carrying out heating and heat preservation, adding the enzymic preparation to obtain enzymatic hydrolysate in a manner of enzymolysis; homogenizing and obtaining serous fluid by a vibrating screen; evenly mixing the stabilizer and the white granulated sugar; adding hot water to obtain a stabilizer solution; adding hot water to the white granulated sugar to obtain syrup; injecting the serous fluid, the stabilizer solution and the syrup into a blending tank; metering the volume by blend water to obtain a blending liquid; cooling the blending liquid to below 15 DEG C, and infiltrating into an ultra high-temperature instant sterilization system; preheating the blending liquid; degassing the preheated blending liquid; homogenizing the degassed blending liquid; carrying out ultra high-temperature instant sterilization on the homogenized blending liquid; filling the blending liquid after ultra high-temperature instant sterilization; and then packaging the filled blending liquid.

Description

technical field [0001] The invention relates to a cereal drink, in particular to a whole grain protein drink and a preparation method thereof. Background technique [0002] In recent years, cereal beverages developed with cereals as raw materials have become the development direction and consumption trend of the beverage industry. Eating five grains has always been a traditional dietary custom in my country. The natural nutrients such as carbohydrates, unsaturated fatty acids, dietary fiber, vitamins and minerals rich in cereals and miscellaneous grains not only provide the daily nutritional needs of the human body, but also the basis for balancing the dietary structure of residents . Although cereals are full of treasures, the current development status of cereal beverages is not optimistic. First of all, in terms of taste, most cereal beverages on the market are of thick syrup type, which has a viscous taste and life, which breaks away from the refreshing and thirst-quenc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60A23L11/65
Inventor 杨帆仔蔡福带林小琴钟彬林
Owner HEK GRP
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