Oat coarse cereal beverage and preparation method thereof

A technology for oats and beverages, which is applied in food preparation, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., can solve the problem of high cost of enzymes, and achieve the effects of preventing protein precipitation, having good taste, and facilitating digestion and absorption.

Inactive Publication Date: 2015-03-25
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of high enzyme cost in the preparation of oat beverages by using amylase in the prior art, the present invention proposes an oat miscellaneous grain beverage and a preparation method t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] A preparation method of oat cereal beverage, comprising the following steps:

[0026] 1) Flour making: select oat granules, wash and remove impurities, then inactivate enzymes, dry and pulverize to obtain oat flour; use a high-pressure steam sterilizer to inactivate oat raw materials at a temperature of 115-125°C for 10-20 minutes.

[0027] 2) Mixing and gelatinization: Weigh oat flour, add water to adjust the slurry, and gelatinize to obtain gelatinized oat slurry; wherein, the mass ratio of oat flour to water is 1: (10~20), and the gelatinization condition is: 75~ Gelatinization at 90°C for 30-50 minutes.

[0028] 3) Enzymolysis: Add barley malt powder to the gelatinized oat slurry, adjust the pH to 5.5-6.5 with edible alkali or citric acid, and react at 50-70°C for 40-60 minutes, and the reacted oats The slurry is filtered through a 200-mesh filter cloth to obtain oat beverage puree; wherein, the added amount of barley malt powder is 5% to 15% of the mass of the oat...

Embodiment 1

[0034] An oat cereal beverage and a preparation method thereof, comprising the following steps:

[0035] 1) Milling: Select oats with full grains, no pests, and no rottenness. After cleaning and removing impurities, the enzymes are sterilized in a high-pressure steam sterilizer (temperature 121°C, time 10 minutes), dried, and pulverized to obtain oat flour.

[0036] 2) Mixing and gelatinization: Weigh a certain amount of oat flour, add 13 times of water to adjust the slurry, and gelatinize at 80° C. for 40 minutes to obtain gelatinized oatmeal.

[0037] 3) Enzymolysis: Add barley malt powder with 8% oat raw material weight to the gelatinized oat slurry, adjust pH=6.0 with edible alkali or citric acid, react at 60°C for 60min, filter through 200 mesh Cloth filter to obtain oatmeal beverage puree.

[0038] 4) Deployment: Add stabilizers to oat beverage raw pulp, each addition is: 0.1% sodium carboxymethyl cellulose, 0.2% konjac powder and 0.1% sucrose fatty acid ester; flavor w...

Embodiment 2

[0044] An oat cereal beverage and a preparation method thereof, comprising the following steps:

[0045] 1) Milling: Select oats with full grains, no pests, and no rottenness. After cleaning and removing impurities, the enzymes are deactivated by high-pressure steam (temperature 121°C, time 10 minutes), dried, and pulverized to obtain oat flour.

[0046] 2) Mixing and gelatinization: Weigh a certain amount of oat flour, add 14 times of water to adjust the slurry, and gelatinize at 85° C. for 30 minutes to obtain gelatinized oatmeal.

[0047] 3) Enzymolysis: add barley malt powder with a weight of 9% oat raw material to the oat slurry after gelatinization, adjust the pH to 6.0 with edible alkali or citric acid, react at a temperature of 60°C for 60 minutes, and filter through a 200-mesh filter cloth Get Oatmeal Drink Puree.

[0048] 4) Deployment: Add stabilizers to oat beverage raw pulp, each added in the following amounts: 0.15% sodium carboxymethylcellulose, 0.2% konjac pow...

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PUM

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Abstract

The invention discloses an oat coarse cereal beverage and a preparation method thereof. The preparation method comprises the following steps: carrying out cleaning and impurity removal, enzyme deactivation, drying and crushing, size mixing, addition of barley malt for enzymolysis and filtration on oat; and then, adding a certain amount of stabilizer and flavor auxiliary in proportion and carrying out homogenization and sterilization and hot filling to obtain the oat coarse cereal beverage. By means of the characteristic that barley malt powder contains rich amylase and protease and is low in price, the oat beverage is prepared by adding barley malt powder which replaces amylase, so that the cost of an enzymic preparation in the production process can be lowered, and meanwhile, the oat beverage generates color, aroma and flavor of barley malt. The content of proteins, polypeptides and amino acids in the beverage can be increased, so that the nutritional value of the oat beverage is further improved.

Description

technical field [0001] The invention belongs to the technical field of cereal beverage processing, in particular to an oat cereal beverage and a preparation method thereof. Background technique [0002] Oat is an important grain, feed, and medicine crop, and its nutritional value is the highest among all grains. It is praised by nutritionists as "natural and complete nutritional food". Oat contains 8 essential amino acids required by the human body in a balanced ratio Contains a variety of other health ingredients, such as VE, linoleic acid, alkaloids, β-glucan, saponins, etc., especially the high content of β-glucan, in addition to various mineral nutrients; these substances It has a high health function, which can prevent and treat cardiovascular diseases, atherosclerosis, lower blood pressure, lower blood lipids, enhance the body's immune deficiency, prevent colon cancer, etc. Regular consumption has the effect of improving human health. However, due to the limitation of...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/10A23L1/29A23L7/10A23L33/00
CPCA23L2/38A23L2/52A23L2/84A23L33/00A23V2002/00A23V2200/14A23V2200/15A23V2200/326A23V2200/3262A23V2200/332A23V2250/032A23V2250/1614A23V2250/51088A23V2250/6422
Inventor 董文宾陈汝群
Owner SHAANXI UNIV OF SCI & TECH
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