Preparation method of whole grain clear juice beverage low in calories, balanced in nutrients, smooth and refreshing in mouthfeel and difficult to precipitate
A nutritionally balanced, whole grain technology, applied in the direction of acid-containing food ingredients, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of inconvenient eating, limited nutrient absorption capacity, and inability to obtain excellent health effects. , to achieve the effect of balanced nutrient composition, enhanced absorption and utilization, and easy digestion and absorption
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[0033] Example 1
[0034] A preparation method of a clear juice beverage of whole grains with low calories, good nutritional balance, smooth and refreshing, and not easy to settle, including the following steps:
[0035] 1) Mix black rice, glutinous rice, millet, yam, red beans, white kidney beans, lotus seeds, taro and barley according to the mass ratio of 20:16:12:10:8:6:4:15:5 to obtain mixed raw materials ;
[0036] 2) Steam the mixed raw materials under 0.5MPa pressure for 20 minutes, and crush them to obtain mixed clinker;
[0037] 3) Mix the mixed clinker and water uniformly in a mass-volume ratio of 1 g:50 mL to obtain a substrate mixture. Add pectinase to the substrate mixture at a temperature of 40°C and pH 4.0. Heat enzymatic hydrolysis under conditions for 30 minutes; the mass ratio of pectinase to the mixed clinker is 3:1000;
[0038] 4) To step 3) the cellulase in the enzymatically hydrolyzed solution, heat the enzymatic hydrolysis under the conditions of 50°C, pH5.5, an...
Example Embodiment
[0045] Example 2
[0046] A preparation method of a clear juice beverage of whole grains with low calories, good nutritional balance, smooth and refreshing, and not easy to settle, including the following steps:
[0047] 1) Mix black rice, glutinous rice, millet, yam, red beans, white kidney beans, lotus seeds, taro and barley according to the mass ratio of 25:20:16:12:10:7:5:18:9 to obtain mixed raw materials ;
[0048] 2) Steam the mixed raw materials under a pressure of 0.7MPa for 25 minutes, and crush them to obtain mixed clinker;
[0049] 3) Mix the mixed clinker and water uniformly in a mass-volume ratio of 1 g:55 mL to obtain a substrate mixture. Add pectinase to the substrate mixture at a temperature of 50°C and pH 4.5. Enzymatic hydrolysis under heating conditions for 40 minutes; the mass ratio of pectinase to the mixed clinker is 4:1000;
[0050] 4) To the cellulase in the solution after enzymolysis in step 3, heat the enzymatic hydrolysis for 50 min at 53°C, pH 6.0, and 350...
Example Embodiment
[0057] Example 3
[0058] A preparation method of a clear juice beverage of whole grains with low calories, good nutritional balance, smooth and refreshing, and not easy to settle, includes the following steps:
[0059] 1) Mix black rice, glutinous rice, millet, yam, red beans, white kidney beans, lotus seeds, taro and barley according to the mass ratio of 30:24:18:14:12:8:7:20:12 to obtain mixed raw materials. ;
[0060] 2) Steam the mixed raw materials at 0.8MPa pressure for 30 minutes, and crush them to obtain mixed clinker;
[0061] 3) Mix the mixed clinker and water uniformly in a mass-volume ratio of 1 g:60 mL to obtain a substrate mixture. Add pectinase to the substrate mixture at 60°C and pH 5.0 Heat enzymatic hydrolysis under the conditions for 50 minutes; the mass ratio of pectinase to the mixed clinker is 5:1000;
[0062] 4) To the cellulase in the solution after enzymolysis in step 3, heat the enzymatic hydrolysis for 70 min at 55°C, pH 6.5, and 400 W ultrasonic power; the...
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