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Oat and linolenic acid composite beverage and preparation method thereof

A technology of linolenic acid and oats, which is applied in other beverage processing fields, and can solve problems such as the precipitation of additives, the inability to fully utilize oats, and complex formulas

Active Publication Date: 2017-05-31
蔡密林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The above-mentioned invention or formula is complex, oats are not used as the main raw material, or oats and animal milk are used as the main raw material, or oat rice after peeling is used as the raw material, and the cellulose and other nutrients rich in oats cannot be fully utilized
Using oats as the main raw material to prepare beverages, the main technical problems are: 1) unreasonable processing technology is prone to alkaline bitterness; 2) protein denaturation, agglomeration, water separation, and additive precipitation are prone to occur; 3) oil emulsification is prone to occur Incomplete, resulting in the phenomenon of fat floating; these will cause great difficulties in the necessary steps of beverage preparation, blending and subsequent sterilization, packaging and other processes
These problems cannot be solved by simply relying on micronization equipment such as powerful mixing tanks, colloid mills, and homogenizers, nor by simple technical means such as clarification and filtration.

Method used

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  • Oat and linolenic acid composite beverage and preparation method thereof
  • Oat and linolenic acid composite beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] An oatmeal compound linolenic acid beverage is prepared from raw materials comprising the following mass percentages:

[0066] Oat 3.8%, linseed oil 2%, maltose 2.4%, fructooligosaccharide 0.4%, xylitol 1%, sucrose 2%, coconut milk 4%, compound emulsion stabilizer 0.2%, food flavor 0.005%, sodium ascorbate 0.5 %, the rest is soft water;

[0067] The compound emulsion stabilizer comprises raw materials in the following weight ratio: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: β-cyclodextrin: Tween 60=2:3:2:4 :0.5:2;

[0068] The edible essence includes ethyl maltol;

[0069] The mass percentage of said ethyl maltol in said edible essence is: 35%;

[0070] A preparation method of oat compound linolenic acid drink, comprising the steps of:

[0071] Oatmeal is prepared oat concentrate, comprises the steps:

[0072] After the oats in the formula amount are pulverized, mix the oats with soft water at 50°C according to the weight rati...

Embodiment 2

[0093] An oatmeal compound linolenic acid beverage is prepared from raw materials comprising the following mass percentages:

[0094] Oat 1%, linseed oil 1%, maltose 2%, fructooligosaccharide 0.2%, xylitol 1%, starch syrup 4%, coconut milk 2%, compound emulsification stabilizer 0.1%, food flavor 0.01%, sodium ascorbate 1%, the rest is soft water;

[0095] The composite emulsion stabilizer comprises raw materials in the following weight ratio: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: β-cyclodextrin: Tween 60=2:4:3:4 :0.5:1;

[0096] The edible essence includes ethyl maltol;

[0097] The mass percentage of the ethyl maltol in the edible essence is: 40%;

[0098] A preparation method of oat compound linolenic acid drink, comprising the steps of:

[0099] Oatmeal is prepared oat concentrate, comprises the steps:

[0100] After the oatmeal is pulverized, according to the weight ratio of oatmeal: soft water = 1:10, mix the oatmeal with s...

Embodiment 3

[0121] An oatmeal compound linolenic acid beverage is prepared from raw materials comprising the following mass percentages:

[0122] Oat 6%, linseed oil 8%, maltose 3%, fructooligosaccharide 0.6%, xylitol 3%, sucrose 1%, coconut milk 6%, compound emulsification stabilizer 0.3%, food flavor 0.005%, sodium ascorbate 0.1 %, the rest is soft water;

[0123] The composite emulsion stabilizer comprises raw materials in the following weight ratio: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: β-cyclodextrin: Tween 60=2:4:3:4 :0.5:1;

[0124] The edible essence includes ethyl maltol;

[0125] The mass percentage of said ethyl maltol in said edible essence is: 30%;

[0126] A preparation method of oat compound linolenic acid drink, comprising the steps of:

[0127] Oatmeal is prepared oat concentrate, comprises the steps:

[0128] After the oatmeal is pulverized, mix the oatmeal with soft water at 55°C according to the weight ratio of oatmeal: ...

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Abstract

The invention relates to an oat and linolenic acid composite beverage, relates to a preparation method of the beverage, and belongs to the technical field of processing of other beverages. The oat and linolenic acid composite beverage is mainly prepared from the following raw materials in percentage by mass: 1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of a composite emulsion stabilizer, 0.005-0.01% of edible essence and 0.1-1% of sodium ascorbate. According to the oat and linolenic acid composite beverage disclosed by the invention, the oat is used as a main raw material, the linseed oil and the coconut milk are added, the specific composite emulsion stabilizer is matched, and a specific technology is used, so that the oat and linolenic acid composite beverage is prepared. High omega-3 fatty acid content of the oat beverage is guaranteed, and besides, a good stabilizing effect can be achieved. Under normal temperature, after being subjected to standing for 3 months, the oat and linolenic acid composite beverage does not generate precipitates, and is free of a layering phenomenon and the phenomenon that fat floats upwards.

Description

technical field [0001] The invention relates to an oatmeal compound linolenic acid beverage and a preparation method of the beverage, which belongs to the technical field of other beverage processing. Background technique [0002] Oat is one of the crops with extremely high nutritional value among cereal crops, and is known as "the king of long-term grain". According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, China's naked oats contain 15.6% crude protein, 8.5% fat, as well as calories released from starch, phosphorus, iron, calcium and other elements. Compared with the other 8 kinds of grains, they are all among the best. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn, respectively. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 grams of oat flour, which can prevent cholesterol from clogging blood vesse...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/38A23L2/52A23V2002/00A23V2200/30A23V2200/326A23V2200/318
Inventor 卫生慧
Owner 蔡密林
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