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Preparation method of oat drink

A technology of oatmeal and beverages, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc. It can solve the problems of low juice extraction rate and shorten product shelf life, achieve better taste, prevent stability problems, The effect of extending the validity period

Inactive Publication Date: 2017-12-15
NANNING SHENGRUN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, reports on the production process of oatmeal beverage mainly include two processes: refining and enzymatic hydrolysis. The advantages are that the process is simple and easy to operate. Some small molecular sugars, proteins, lipids and other substances are prone to protein precipitation, fat floating and starch aging during storage, shortening the shelf life of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of oatmeal beverage, comprising the steps of:

[0041] 1) Raw material processing: remove sand and oat husks from the oats, wash and filter to dry for later use;

[0042] 2) Cooking: Carry out high-pressure cooking at 121°C for 20 minutes, and the pressure condition is 0.15Mpa;

[0043] 3) Pulverization: Put the treated oats into a high-speed universal pulverizer to pulverize 3 times, pass through a 60-mesh sieve, and obtain oat flour;

[0044] 4) Slurry: add water to oat flour, the ratio of oat flour to water is 1:5, stir evenly to get oat slurry;

[0045] 5) Gelatinization: put the prepared oat slurry into an 85°C constant temperature water bath for 30 minutes, and stir continuously during the gelatinization process;

[0046] 6) Enzymolysis: add barley malt to the gelatinized oat slurry for enzymolysis, the amount of barley malt added is 9% of the mass of oat flour, the pH value of enzymolysis is 6.0, the enzymolysis time is 40min, and the enzym...

Embodiment 2

[0053] A preparation method of oatmeal beverage, comprising the steps of:

[0054] 1) Raw material processing: remove sand and oat husks from the oats, wash and filter to dry for later use;

[0055] 2) Cooking: Carry out high-pressure cooking at 121°C for 20 minutes, and the pressure condition is 0.15Mpa;

[0056] 3) Pulverization: put the processed oats into a high-speed universal pulverizer to pulverize 5 times, pass through a 60-mesh sieve, and obtain oat flour;

[0057] 4) Slurry: add water to oat flour, the ratio of oat flour to water is 1:25, stir evenly to get oat slurry;

[0058] 5) Gelatinization: put the prepared oat slurry into an 85°C constant temperature water bath for 30 minutes, and stir continuously during the gelatinization process;

[0059] 6) Enzymolysis: add barley malt to the gelatinized oat slurry for enzymolysis, the amount of barley malt added is 9% of the mass of oat flour, the pH value of enzymolysis is 6.0, the enzymolysis time is 40min, and the enzy...

Embodiment 3

[0066] A preparation method of oatmeal beverage, comprising the steps of:

[0067] 1) Raw material processing: remove sand and oat husks from the oats, wash and filter to dry for later use;

[0068] 2) Cooking: Carry out high-pressure cooking at 121°C for 20 minutes, and the pressure condition is 0.15Mpa;

[0069] 3) Pulverization: Put the treated oats into a high-speed universal pulverizer to pulverize 4 times, pass through a 60-mesh sieve, and obtain oat flour;

[0070] 4) Slurry: add water to oat flour, the ratio of oat flour to water is 1:15, stir evenly to get oat slurry;

[0071] 5) Gelatinization: put the prepared oat slurry into an 85°C constant temperature water bath for 30 minutes, and stir continuously during the gelatinization process;

[0072] 6) Enzymolysis: add barley malt to the gelatinized oat slurry for enzymolysis, the amount of barley malt added is 9% of the mass of oat flour, the pH value of enzymolysis is 6.0, the enzymolysis time is 40min, and the enzy...

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Abstract

The present invention relates to the technical field of food processing and particularly relates to a preparation method of oat drink. The preparation method of the oat drink comprises the following steps: 1) raw material processing; 2) cooking; 3) crushing; 4) slurry mixing; 5) gelatinizing; 6) enzymatic hydrolyzing; 7) enzyme deactivating; 8) filtering; 9) blending; 10) sterilizing; and 11) sterile filling. The preparation method is simple in technologies and convenient in operations, the high-pressure cooking and crushing processes significantly improve an extraction rate of products, and the oat drink is low in production costs, good in product stability and long in effective period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of oatmeal beverage. Background technique [0002] Oat is an important grain, feed and medicine crop, and its nutritional value ranks first among all grains. Oats play an important role in the prevention of obesity, diabetes and other diseases. With the continuous understanding of its health functions, the consumption of oats in my country is on the rise year by year. Due to the limitations of oats' own characteristics, there are only a single variety of oat food in the market. Meet the strong needs of consumers. [0003] Processing oats into beverages can not only enrich the variety of oat foods on the market, but also be convenient for people to eat, and at the same time meet people's requirements for food nutrition and health care. At present, reports on the production process of oatmeal beverage mainly include two processes: refining and enzymati...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L2/52A23L2/84
CPCA23L2/38A23L2/52A23L2/60A23L2/84A23V2002/00A23V2200/14A23V2200/32
Inventor 陈柏凤
Owner NANNING SHENGRUN TECH