Preparation method of sugar-free avena chinensis-dietary fiber chewing tablets

A technology of dietary fiber and chewable tablets, applied in the field of comprehensive utilization of brewing resources, can solve the problems of difficult quality control, difficult to achieve high-content starch decomposition, prolonged fermentation cycle, etc. Effect

Active Publication Date: 2016-07-20
JIANGSU YANGHE BREWERY JOINT STOCK
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the starch content in wheat bran is about 10%, which is much lower than that in naked oats, which is 65%-70%. It is difficult to decompose high-content starch by strain fermentation, or the fermentation period is greatly prolonged, making Difficult to control quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: Prepare sugar-free oatmeal dietary fiber chewable tablets according to the following method

[0034] (1) Grinding: Naked oats are used as raw materials, washed and soaked for 2 hours, and wet-grinded to make pulp, with a material-to-water ratio of 1:4;

[0035] (2) Gelatinization: add high-temperature-resistant α-amylase to the pulverized slurry, the enzyme activity is 30000u / g, the dosage is 0.2g / kg, and gelatinize at 105°C for 90min;

[0036] (3) Saccharification: Cool the gelatinized slurry to a constant temperature of 60°C, add glucoamylase, the enzyme activity is 150,000 u / g, the usage amount is 2g / kg, and saccharify for 30 minutes;

[0037] (4) Fermentation: cool the saccharified slurry to a constant temperature of 30°C, add yeast, and use 2.5g / kg to ferment for 96 hours. After the fermentation is complete, the alcohol content is about 7%vol;

[0038] (5) Alcohol precipitation: add alcohol to the fermented liquid to make the alcohol content 20% vol,...

Embodiment 2

[0045] Embodiment 2: Prepare sugar-free oatmeal dietary fiber chewable tablets according to the following method

[0046] (1) Grinding: Naked oats are used as raw materials, washed and soaked for 2 hours, and wet pulverized to pulp, with a material-to-water ratio of 1:5;

[0047] (2) Gelatinization: Add high-temperature-resistant α-amylase to the pulverized slurry, the enzyme activity is 30000u / g, and the dosage is 0.33g / kg, gelatinize at 100°C for 90min at high temperature;

[0048] (3) Saccharification: Cool the gelatinized slurry to a constant temperature of 60°C, add glucoamylase, the enzyme activity is 150,000 u / g, the usage amount is 0.67g / kg, and saccharify for 30 minutes;

[0049] (4) Fermentation: Cool the saccharified slurry to a constant temperature of 30°C, add yeast, and ferment for 96 hours at a dosage of 5 g / kg. After the fermentation is complete, the alcohol content is about 6% vol;

[0050] (5) Alcohol precipitation: add alcohol to the fermentation broth to m...

Embodiment 3

[0057] Embodiment 3: Prepare sugar-free oatmeal dietary fiber chewable tablets according to the following method

[0058] (1) Grinding: Naked oats are used as raw materials, washed and soaked for 2 hours, and wet-grinded to make pulp, with a material-to-water ratio of 1:6;

[0059] (2) Gelatinization: Add α-amylase amylase to the pulverized slurry, the enzyme activity is 30000u / g, the dosage is 0.25g / kg, gelatinize at 105°C for 90min;

[0060] (3) Saccharification: Cool the gelatinized slurry to a constant temperature of 60°C, add glucoamylase, the enzyme activity is 150,000 u / g, and the dosage is 1.5g / kg, and saccharify for 30 minutes;

[0061] (4) Fermentation: Cool the saccharified slurry to a constant temperature of 30°C, add yeast at a dosage of 3g / kg, and ferment for 96 hours. After the fermentation is complete, the alcohol content is about 5%vol;

[0062] (5) Alcohol precipitation: add alcohol to the fermentation liquid to make the alcohol content greater than 40% vol,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
relative humidityaaaaaaaaaa
friabilityaaaaaaaaaa
Login to view more

Abstract

The invention discloses a preparation method of sugar-free avena chinensis-dietary fiber chewing tablets, and belongs to the field of comprehensive utilization of wine-making resources. The preparation method of the sugar-free avena chinensis-dietary fiber chewing tablets comprises the following steps: selecting raw materials; and then, carrying out gelatinizing, liquefaction, saccharifying, fermenting, alcohol-precipitating, neutralizing, centrifuging, accessory-ingredient adding, mixing, granulating, drying, tabletting and packing, so that the final products are prepared. Different from chewing tablets containing starch and carbohydrates, the chewing tablets prepared by the technology integrate the advantages of no sugar, high fiber, high nutrition and healthcare functions; and the chewing tablets have typical refreshing fragrance of the avena chinensis, and are sour-sweet and delicious in flavor as well as good in physical chewing tastes. Moreover, the chewing tablets contain various beneficial healthcare ingredients, so that the chewing tablets have relatively good healthcare effects of slimming, reducing blood lipid, reducing blood sugar, reducing cholesterol, preventing and treating cardiovascular diseases, improving immunity when the chewing tablets are being taken in appropriate amounts.

Description

technical field [0001] The invention relates to a production method of a sugar-free naked oat dietary fiber chewable tablet, which belongs to the field of comprehensive utilization of brewing resources. Background technique [0002] Naked oats, also known as naked oats, are a low-sugar, high-nutrition, high-energy food. The average protein content is 15.6%, the composition of 8 amino acids is relatively balanced, the lysine content is higher than that of rice and wheat flour, the β-glucan content is 3.2% to 6.8%, and the fat content is higher, 5.5 times that of rice, of which 40% For unsaturated oleic acid. β-glucan has a good weight loss effect, and has excellent performance in reducing blood fat, blood sugar, cholesterol, preventing cardiovascular diseases, and improving immunity. There is a certain market prospect in preparing sugar-free naked oat dietary fiber products from naked oats. [0003] Sugar-free foods in my country usually refer to foods that do not contain ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21A23L19/00A23L33/125A23L33/16A23L33/10C12P19/14C12P19/04
CPCA23V2002/00C12P19/04C12P19/14A23V2200/30A23V2200/3262A23V2200/326A23V2200/14A23V2200/16A23V2250/1578A23V2250/6422A23V2250/5116A23V2250/5028A23V2250/51082A23V2250/032A23V2250/76
Inventor 周新虎陈翔刘海波张春林孔小勇戴源朱超段占峰
Owner JIANGSU YANGHE BREWERY JOINT STOCK
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap