Cereal beverage and preparation method thereof

A technology for beverages and cereals, applied in the field of cereal beverages and their preparation, can solve the problems of affecting the flavor of products, unable to completely retain the nutritional components of cereal raw materials, unable to decompose proteins, etc., so as to improve the utilization rate of raw materials and solve the dipeptide taste. Bitter, good for digestion and absorption

Active Publication Date: 2014-05-07
INNER MONGOLIA DAIRY TECH RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some problems in the production process of the above-mentioned existing cereal drinks, such as only adding amylase in the enzymatic hydrolysis step, but the protein in the cereal slurry cannot be decomposed, so that part of the protein is removed in the filtration step, a

Method used

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  • Cereal beverage and preparation method thereof
  • Cereal beverage and preparation method thereof
  • Cereal beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0040] Example 1

[0041] This embodiment provides an oatmeal drink and a preparation method thereof. Among them, the oatmeal drink formula is (based on one ton of product):

[0042]

[0043] The preparation method of the oatmeal drink of this embodiment includes the following steps:

[0044] Ingredients: add oat flour to water at 80±2°C, stir for 10 minutes until the two are evenly mixed to obtain the oat slurry;

[0045] Enzymatic hydrolysis: Under the condition of stirring at 60-65°C and 80-800 rpm, add medium temperature amylase, glucoamylase, neutral protease and peptidase to the oat pulp stock solution for enzymatic hydrolysis. 10 minutes to detect the viscosity of the cereal slurry subjected to the enzymatic hydrolysis reaction, and after the viscosity of the cereal slurry subjected to the enzymatic hydrolysis reaction is constant, stop the reaction to obtain an enzymatically hydrolyzed cereal slurry;

[0046] Constant volume: increase the temperature of the above-mentioned enz...

Example Embodiment

[0051] Example 2

[0052] This embodiment provides an oat milk drink and a preparation method thereof. Among them, the formula of the oat milk drink is (based on one ton of product):

[0053]

[0054] The preparation method of the oat milk beverage of this embodiment includes the following steps:

[0055] The ingredients and enzymatic hydrolysis steps are the same as the corresponding steps in Example 1;

[0056] Constant volume: add milk to the oat pulp after enzymolysis, add microcrystalline cellulose and carrageenan after heating to 75±5℃, and make the volume constant after 15 minutes;

[0057] Homogenization: homogenize the oatmeal after enzymatic hydrolysis at a constant volume under the conditions of 15-25MPa and 50-70℃;

[0058] Enzyme-inactivating sterilization: the homogenized cereal slurry is sterilized at 137°C / 4 seconds to achieve commercial sterility;

[0059] Filling: Filling the sterilized grain to obtain an oat milk drink.

[0060] The product features of the oat milk beve...

Example Embodiment

[0061] Example 3

[0062] This embodiment provides a red valley drink and a preparation method thereof. Among them, the formula of the Red Valley drink is (based on one ton of product):

[0063]

[0064] The preparation method of the Red Valley drink of this embodiment includes the following steps:

[0065] The ingredients and enzymolysis steps of the red soybean milk after enzymolysis and the red rice milk after enzymolysis are the same as the corresponding steps in Example 1;

[0066] Constant volume: mix the enzymatically hydrolyzed red soybean milk with the enzymatically hydrolyzed red rice milk, add peanut butter, heat up to 75±5℃, add gellan gum, carrageenan and sucrose fatty acid ester, make the volume constant after 15 minutes;

[0067] Homogenization: homogenize the enzymatically hydrolyzed grain slurry at a constant volume under the conditions of 15-25MPa and 50-70℃;

[0068] Enzyme-inactivating sterilization: the homogenized grain slurry is sterilized at 137°C / 4 seconds to ac...

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Abstract

The invention provides a cereal beverage and a preparation method thereof. The preparation method of the cereal beverage comprises: adding medium temperature amylase, glucoamylase, neutral protease and peptidase into one or more kinds of cereal pulp original solutions to perform enzymatic hydrolysis reaction, and obtaining one or more kinds of cereal pulps subjected to enzymatic hydrolysis after the reaction is finished; when one cereal pulp original solution is subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the cereal pulp subjected to enzymatic hydrolysis, so as to obtain the cereal beverage; and when multiple kinds of cereal pulp original solutions are subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the multiple kinds of cereal pulps subjected to enzymatic hydrolysis, so as to obtain the cereal beverage. The invention also provides the cereal beverage which is prepared by employing the above preparation method. The cereal beverage provided by the invention is capable of completely keeping nutritional components of the cereal raw materials, is relatively beneficial for digestion and absorption of human, and has the characteristics of being smooth in mouthfeel and refreshing in flavor.

Description

technical field [0001] The invention relates to a cereal drink and a preparation method thereof, belonging to the field of drinks. Background technique [0002] Grain is the main source of human energy, protein, B vitamins and minerals. Grain provides about 2 / 3 of human energy and protein, especially in developing countries. The current annual per capita grain consumption in developing countries is about 166kg. Major grains in the world include wheat, rice, and corn, while barley, sorghum, millet, oats, and rye are minor grains. During the development of human society, people’s understanding of the nutrition and health of grains has also gone through a long process of development. Grains are the most basic and main source of food for human beings. With the development of social economy, people’s consumption of grains has begun to increase. The pursuit of taste, flavor and appearance. [0003] my country is the most populous country in the world, and it is also the largest ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L11/60
CPCA23L2/38A23L2/84
Inventor 孙超
Owner INNER MONGOLIA DAIRY TECH RES INST CO LTD
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