Fruity high-fiber cereal powder and processing method thereof

A cereal powder, high-fiber technology, applied in food science, function of food ingredients, dairy products, etc., can solve the problems of flavor, decreased effective nutrients, decreased regulation, easy inactivation of probiotics, etc. Glycemic index, good dispersibility, good flavor effect

Inactive Publication Date: 2017-09-08
湖北馥雅食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Grain powder is directly dried and reconstituted after thermal processing, which is easy to digest and causes an increase in the blood sugar index after meals; due to the high sugar content of berries, the freeze-drying process of whole fruit is more complicated and the cost is high, while spray drying i

Method used

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  • Fruity high-fiber cereal powder and processing method thereof
  • Fruity high-fiber cereal powder and processing method thereof
  • Fruity high-fiber cereal powder and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Cold-pressed juice: select strawberries (3-5) with a suitable sugar-acid ratio for processing, and use a concentration of 0.005g / kg of stable chlorine dioxide to clean the fruit, drain after cleaning, and use a beater to crush and beat the juice. Add 0.75% pectinase to hydrolyze for 45 minutes, filter and set aside;

[0042] (2) Fermented milk: select high-quality milk (protein content > 3.5g / L) for fermentation, use Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium to ferment at a ratio of 1:1:1, and add 10 5 cfu / g was fermented at 38-42°C until the pH reached 4.0, and the fermentation was stopped for later use;

[0043] (3) Oat processing: crush the oats and pass through a 40-mesh sieve, add 10 times the mass of water, heat at 100°C for 120 minutes, use a three-legged centrifuge to obtain the supernatant, freeze at -18°C for 22 hours, and thaw for 2 hours. After repeated freezing and thawing 3 times, centrifuge to take the solids for later use...

Embodiment 2

[0049] (1) Cold-pressed juice: select mulberries with a suitable sugar-acid ratio (sugar-acid ratio 20-30) for processing, use a concentration of 0.01g / kg stable chlorine dioxide to clean the fruit, drain after cleaning, and use a beater Crushing and beating, adding 0.5% pectinase for enzymatic hydrolysis for 30 minutes, filtering for later use;

[0050] (2) Fermented milk: select high-quality milk (protein content > 3.5g / L) for fermentation, use Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium to ferment at a ratio of 1:1:1, and the addition amount is 10 5 cfu / g is fermented at 38-42°C until the pH reaches 4.5, and the fermentation is stopped for later use;

[0051] (3) Oat processing: crush the oats and pass through a 40-mesh sieve, add 15 times the mass of water, heat at 100°C for 90 minutes, use a three-legged centrifuge to obtain the supernatant, freeze at -18°C for 22 hours, and thaw for 2 hours. After repeated freezing and thawing for 5 times, cent...

Embodiment 3

[0057] (1) Cold-pressed juice: select blackberries (2-4) with suitable sugar-acid ratio for processing, and use a concentration of 0.005g / kg stable chlorine dioxide to clean the fruit, drain after cleaning, and use a beater to crush and beat the juice. Add 1% pectinase for enzymatic hydrolysis for 60 minutes, filter and set aside;

[0058] (2) Fermented milk: select high-quality milk (protein content > 3.5g / L) for fermentation, use Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium to ferment at a ratio of 1:1:1, and the addition amount is 10 5 cfu / g was fermented at 38-42°C until the pH reached 4.2, and the fermentation was stopped for later use;

[0059] (3) Oat processing: crush the oats and pass through a 40-mesh sieve, add 12 times the mass of water, heat at 100°C for 60 minutes, use a three-legged centrifuge to obtain the supernatant, freeze at -18°C for 22 hours, and thaw for 2 hours. After repeated freezing and thawing 4 times, centrifuge to take th...

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Abstract

The invention relates to fruity high-fiber cereal powder and a processing method thereof. The fruity high-fiber cereal powder comprises fruit juice fermented milk dried powder obtained by using oat, berry fruit juice, fermented milk and probiotics as raw materials, and cereal powder, wherein the mass ratio of the cereal powder to the fruit juice fermented milk dried powder is (4-9) to 1. The fruity high-fiber cereal powder is prepared through the following steps of performing heating and boiling-over treatment on berry cold pressing fruit juice, the fermented milk and the oat, performing centrifuging to obtain oat supernatant freeze-thaw solid substances, compounding the oat supernatant freeze-thaw solid substances according to the proportion being (20%-30%) to (40%-50%) to (20-30%), then adding probiotics, performing homogenizing, and performing spray drying so as to obtain the fruit juice fermented milk dried powder; cooking rice and corn, combining the cooked rice with the cooked corn and oat residues obtained through performing heating and boiling-over treatment on oat, performing repeated freeze-thaw treatment, performing drying, and performing crushing to obtain the cereal powder; and compounding the cereal powder with the fruit juice fermented milk dried powder. The fruity high-fiber cereal powder is rich in resistant starch, probiotics, vitamin C and anthocyanin, good in flavor and rich in nutrition.

Description

technical field [0001] The invention belongs to the field of prefabricated flour processing, and in particular relates to a fruity high-fiber cereal flour and a processing method thereof. Background technique [0002] Berry is a kind of fleshy fruit, in which the pericarp and endocarp are generally indistinguishable, and the flesh is juicy and well-developed, which is a good resource of natural antioxidants. The antioxidant activity of berries is mainly attributed to their phenolic compounds, including phenolic acids, tannins, and flavonoids. The vitamin content of berries is higher than that of ordinary fruits. The VC content in strawberries is 50-160 mg, which is 3-5 times higher than that in tomatoes. In addition, volatile substances in berry fruit are the main components of fruit flavor and one of the important components that determine the quality of berries. The volatile components contained in the berries are mainly esters, alcohols, terpenes and other compounds. ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/135A23L2/39A23L2/84A23C9/13A23C9/16A23P10/30
CPCA23L7/198A23C9/1307A23C9/1315A23C9/16A23L2/39A23L2/84A23L33/135A23P10/30A23V2002/00A23V2200/328
Inventor 桂常青
Owner 湖北馥雅食品科技有限公司
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