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A kind of 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: 2015-10-28
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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  • A kind of 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

A whole grain protein drink and a preparation method thereof relate to a grain drink. The raw materials of the whole grain protein drink are: oats, soybeans, naked barley, walnuts, hazelnuts, peas, pine nuts, red kidney beans, white sesame seeds, corn, rice, millet, wheat, white sugar, stabilizers, and enzyme preparations. After the grains are soaked and boiled, the colloids are ground to obtain a rubber mill solution, heated and kept warm, and enzyme preparations are added to enzymatically hydrolyze to obtain an enzymolyzed liquid, which is homogenized and shaken to obtain a slurry; the stabilizer is mixed with white sugar, and hot water is added to obtain a stable agent solution; turn white granulated sugar into syrup with hot water; pour the slurry, stabilizer solution and syrup into the blending tank, use the blended water to make up the volume to obtain the blended liquid, cool it to 15°C, and pour it into the ultra-high temperature instantaneous sterilization system; Preheating the prepared liquid; degassing the preheated prepared liquid; homogenizing the degassed prepared liquid; sterilizing the homogenized prepared liquid by ultra-high temperature instantaneous; filling the prepared liquid after ultra-high temperature instantaneous sterilization; The filled preparation is packaged.

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 Patents(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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