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High-nutrition oat beverage and preparation method of solid matrix thereof

A high-nutrition, oatmeal technology, applied in food science, food ingredients as color, food drying, etc., can solve the problems of large volume of liquid beverages, increase production costs, prolong production time, etc., and achieve product quality reduction, good stability, The effect of convenient transportation

Active Publication Date: 2014-03-05
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, multiple refining and homogenization processes will increase production costs and prolong production time
In addition, liquid beverages have problems such as large volume and high transportation costs. If a solid base material for oatmeal beverages is developed, transported to a processing plant and then re-produced into oatmeal beverages, it will be helpful for convenient transportation, simplified packaging, unified flavor, and expanded product application range. and transport radius, cost reduction are positive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, oat beverage and solid base material preparation technology thereof

[0026] 1) Oat pretreatment

[0027] Weigh 1 kg of oats, wash them with water, remove impurities and stones, drain the surface moisture, measure the moisture content with rapid moisture, add water to moisten the oats, adjust the oat moisture to 15%, and moisten the oats for 18 hours. Turn the oats once during this period to ensure the uniformity of moistening.

[0028] 2) Baking

[0029] Put the moistened oat grains in the oven, set the baking temperature to 160°C, and bake for 18 minutes, stirring once during the period to ensure even baking.

[0030] 3) pulping

[0031] Proportion the baked oats according to the material-water ratio of 1:10, and use colloidal mill to refine for 15 minutes until the particle size is relatively uniform.

[0032] 4) Enzymolysis

[0033] The sequential enzymatic hydrolysis process of liquefaction enzyme and glucoamylase is adopted. Raise the temperatu...

Embodiment 2

[0044] Embodiment 2, preparation technology of oat beverage and solid base material thereof

[0045] 1) Oat pretreatment

[0046] Weigh 1.5kg of oats, wash them with water, remove impurities and stones, drain the surface moisture, use rapid moisture to measure the moisture content, add water to moisten the oats, adjust the oat moisture to 14%, and moisten the wheat for 16 hours. Turn the oats once during this period to ensure the uniformity of moistening.

[0047] 2) Baking

[0048] Put the moistened oat grains in the oven, set the baking temperature to 180°C, and bake for 13 minutes, stirring once during the period to ensure even baking.

[0049] 3) pulping

[0050] Proportion the baked oats according to the material-water ratio of 1:9, and use colloidal mill to refine for 17 minutes until the particle size is relatively uniform.

[0051] 4) Enzymolysis

[0052] The sequential enzymatic hydrolysis process of liquefaction enzyme and glucoamylase is adopted. Raise the tem...

Embodiment 3

[0063] Embodiment 3, preparation technology of oat beverage and solid base material thereof

[0064] 1) Oat pretreatment

[0065] Weigh 2 kg of oats, wash them with water, remove impurities and stones, drain the surface moisture, measure the moisture content with rapid moisture, add water to moisten the oats, adjust the oat moisture to 13%, and moisten the wheat for 20 hours. Turn the oats once during this period to ensure the uniformity of moistening.

[0066] 2) Baking

[0067] Put the moistened oat grains in the oven, set the baking temperature to 170°C, and bake for 15 minutes, stirring once during the period to ensure even baking.

[0068] 3) pulping

[0069] Proportion the baked oats according to the ratio of material to water of 1:12, and use colloidal mill to refine for 19 minutes until the particle size is relatively uniform.

[0070] 4) Enzymolysis

[0071] The sequential enzymatic hydrolysis process of liquefaction enzyme and glucoamylase is adopted. Raise the...

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PUM

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Abstract

The invention discloses a high-nutrition oat beverage and a preparation method of a solid matrix of the high-nutrition oat beverage, belonging to the field of deep grain processing. The oat beverage with a heavy oat characteristic flavor, milky white color, smooth mouth feel similar to that of milk and a stable system is prepared by the steps of washing raw materials, mixing, baking, pulping, enzymatically hydrolyzing, sieving, adding oil and mixing, homogenizing, sterilizing, filling and the like. The homogenized oat beverage is directly concentrated and subjected to spray-drying to prepare the white solid matrix with an oat typical favor. The oat beverage is heavy in oat flavor, rich in nutrition and suitable for being drunk by all people, and has a wide future industrialization prospect.

Description

technical field [0001] The invention relates to a high-nutrition oatmeal drink and a preparation method of a solid base material thereof. Background technique [0002] Oatmeal is a kind of grain with rich nutrition and good health care function. Its efficacy in preventing cardiovascular and cerebrovascular diseases caused by hyperlipidemia and controlling human blood sugar index has been recognized at home and abroad. The U.S. Food and Drug Administration (FDA) In 1997, a health claim was made that oatmeal "has the ability to reduce the risk of heart disease." [0003] At present, oatmeal products in my country are mainly oatmeal, oatmeal and oatmeal biscuits. Grain beverage is a new direction of grain processing at present. It is easy to drink, rich in flavor and good in taste. It is favored by consumers and has gradually become one of the mainstream cereal products in the market. At present, most of the oat beverages in China are mainly thick syrup products, adding stabi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/39A23L2/84
CPCA23L2/385A23L2/39A23L2/84A23V2002/00A23V2200/04A23V2300/10A23V2300/26
Inventor 钟葵周素梅佟立涛刘丽娅周闲容
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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