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

A high-nutrition, oat 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., achieve product quality reduction, good stability, The effect of convenient transportation

Active Publication Date: 2015-07-22
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 preparation technology of solid base material thereof

[0026] 1) Oat pretreatment

[0027] Weigh 1kg of oats, wash with clean water, remove impurities and stones, drain the surface moisture, measure the moisture content by using rapid moisture, add water to moisten the wheat, adjust the moisture of the oats to 15%, and the moistening time is 18h. During this period, turn the oats once to ensure the uniformity of the moistened wheat.

[0028] 2) Baking

[0029] Put the moistened oat grains in the oven, set the baking temperature to 160° C. and the baking time to 18 minutes, and turn them once during this period to ensure uniform baking.

[0030] 3) Pulping

[0031] The roasted oats were proportioned according to the material-water ratio of 1:10, and the colloid mill was used to refine the pulp for 15 minutes until the particle size was relatively uniform.

[0032] 4) Enzymolysis

[0033] The sequential enzymatic hydrolysis process is ...

Embodiment 2

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

[0045] 1) Oat pretreatment

[0046] Weigh 1.5kg of oats, wash with clean water, remove impurities and stones, drain the surface moisture, measure the moisture content by rapid moisture, add water to moisten the wheat, adjust the moisture of the oats to 14%, and the moistening time is 16h. During this period, turn the oats once to ensure the uniformity of the moistened wheat.

[0047] 2) Baking

[0048] Put the moistened oat grains in the oven, set the baking temperature to 180° C. and the baking time to 13 minutes, and turn them once during this period to ensure uniform baking.

[0049] 3) Pulping

[0050] The roasted oats were proportioned according to the material-water ratio of 1:9, and the colloid mill was used to refine the oats for 17 minutes until the particle size was relatively uniform.

[0051] 4) Enzymolysis

[0052] The sequential enzymatic hydrolysis process is carri...

Embodiment 3

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

[0064] 1) Oat pretreatment

[0065] Weigh 2 kg of oats, wash with clean water, remove impurities and stones, drain the surface moisture, measure the moisture content by rapid moisture, add water to moisten the wheat, adjust the moisture of the oat to 13%, and the moistening time is 20h. During this period, turn the oats once to ensure the uniformity of the moistened wheat.

[0066] 2) Baking

[0067] Put the moistened oat grains in the oven, set the baking temperature to 170° C. and the baking time to 15 minutes, and turn them once during this period to ensure uniform baking.

[0068] 3) Pulping

[0069] The roasted oats were proportioned according to the material-water ratio of 1:12, and the colloid mill was used to refine the pulp for 19 minutes until the particle size was relatively uniform.

[0070] 4) Enzymolysis

[0071] The sequential enzymatic hydrolysis process is carrie...

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PUM

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Abstract

The invention discloses a high-nutrition oatmeal beverage and a preparation method of a solid base material thereof, belonging to the field of grain intensive processing. In the present invention, through processes such as raw material cleaning, conditioning, baking, pulping, enzymolysis, sieving, adding oil and conditioning, homogenizing, sterilizing, filling and other processes, a system with rich oat characteristic flavor, milky white color and smooth taste similar to milk is obtained. A stable oatmeal drink. On this basis, the homogenized oat beverage is directly concentrated and spray-dried to prepare a white oat beverage solid base material with typical flavor of oat. The oatmeal product has strong flavor and rich nutrition, and is suitable for all people to drink. It has broad prospects for industrialization in the future.

Description

technical field [0001] The invention relates to a preparation method of a high-nutrition oat beverage and a solid base material thereof. Background technique [0002] Oatmeal is a kind of nutritious grain with good health care function. Its efficacy in preventing cardiovascular and cerebrovascular diseases caused by hyperlipidemia and controlling human glycemic index has been recognized at home and abroad. The US Food and Drug Administration (FDA) In 1997, the health claim that oats "could reduce the risk of heart disease" was published. [0003] At present, oat products in my country are mainly oat flour, oat flakes and oat biscuits. Grain beverages are a new direction of grain processing at present. They are convenient to drink, rich in flavor and good taste. They are favored by consumers and gradually become one of the mainstream grain products in the market. At present, most oat beverages in China are mainly concentrated products. Stabilizers are added to keep the oat ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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