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Oat beverage produced by hot-pressing and puffing

A technology of oatmeal and beverages, applied in the field of food processing, can solve the problems of weak stability and easy oxidation of whole grain beverages, and achieve the effect of increasing water solubility and stability

Inactive Publication Date: 2018-10-16
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of easy oxidation and low stability of whole grain beverages, the invention provides an oatmeal beverage produced by hot pressing and puffing

Method used

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  • Oat beverage produced by hot-pressing and puffing
  • Oat beverage produced by hot-pressing and puffing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Raw material processing: Weigh 11kg of oats, 2.3kg of soybeans, and 2kg of millet, crush them and pass through an 80-mesh sieve, add 0.14kg of edible sodium bicarbonate, 4kg of water, and 1.45kg of 8°P beer, mix well, and store at 36°C Carry out the sealing treatment for 3 hours, obtain material A;

[0017] (2) Superheated steam pressurized expansion: Material A is subjected to superheated steam expansion, the temperature is 179 ° C, the pressure is 2.8 MPa, and the treatment is 3 minutes, and then the pressure is released to normal pressure within 0.6 seconds, and the particle size is less than 30 μm. cereal flour B;

[0018] (3) Preparation of dextrin: Dissolve 2kg of konjac starch in 3.6kg of water, adjust the pH to 5.0, heat and stir until the starch is completely gelatinized, cool to 53°C, add 180ml of pullulanase with an enzyme activity of 150u / ml, in Enzymatic hydrolysis and debranching at 53°C for 25 hours, after the reaction was completed, the enzyme was i...

Embodiment 2

[0023] (1) Raw material processing: Weigh 11kg of oats, 2.3kg of soybeans, and 2kg of millet, and pass through an 80-mesh sieve after crushing to obtain material A;

[0024] (2) Superheated steam pressurized expansion: Material A is subjected to superheated steam expansion, the temperature is 179 ° C, the pressure is 2.8 MPa, and the treatment is 3 minutes, and then the pressure is released to normal pressure within 0.6 seconds, and the particle size is less than 30 μm. cereal flour B;

[0025] (3) Preparation of dextrin: Dissolve 2kg of konjac starch in 3.6kg of water, adjust the pH to 5.0, heat and stir until the starch is completely gelatinized, cool to 53°C, add 180ml of pullulanase with an enzyme activity of 150u / ml, in Enzymatic hydrolysis and debranching at 53°C for 25 hours, after the reaction was completed, the enzyme was inactivated and dried to obtain konjac linear dextrin C;

[0026] (4) Dextrin classification: Slowly add 1.45kg of polyethylene glycol, 1.45kg of p...

Embodiment 3

[0030] (1) Raw material processing: Weigh 11kg of oats, 2.3kg of soybeans, and 2kg of millet, crush them and pass through an 80-mesh sieve, add 0.14kg of edible sodium bicarbonate, 4kg of water, and 1.45kg of 8°P beer, mix well, and store at 36°C Carry out the sealing treatment for 3 hours, obtain material A;

[0031] (2) Superheated steam pressurized expansion: Material A is subjected to superheated steam expansion, the temperature is 179 ° C, the pressure is 2.8 MPa, and the treatment is 3 minutes, and then the pressure is released to normal pressure within 0.6 seconds, and the particle size is less than 30 μm. cereal flour B;

[0032] (3) Homogenization: Add 225kg of drinking water to the grain powder B, stir evenly, and perform 3 times of homogenization, the homogenization temperature is 37°C, and the pressure is 26MPa;

[0033] (4) Sterilization and filling: The homogenized slurry is subjected to high-temperature instantaneous sterilization under the conditions of 132°C ...

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Abstract

The invention provides an oat beverage produced by hot-pressing and puffing, and belongs to the field of food processing. A production method comprises the following steps: raw material treatment, pressurization and puffing by superheated steam, preparation and classification of dextrin, homogenization, sterilization and filling. The oat beverage produced by hot-pressing and puffing provided by the invention has the characteristics that the cereal grains are taken as raw materials, and are subjected to pressurization and puffing by the superheated steam with sodium bicarbonate and beer, and the purpose of full-puffing is reached by utilizing the release of CO2, the rapid evaporation of water and the volatilization of alcohol in beer in the above process, thereby endowing the cereal grainswith loose and porous structures, enhancing the surface tension and increasing the solubility; and the shelf life is prolonged by fully and effectively passivating the lipase contained in the cereal grains while puffing. A part of the added low-polymerization-degree konjak linear dextrin can penetrate into the cavity of cereal grain flour, and the other part of the added low-polymerization-degreekonjak linear dextrin dissolves in water under the action of the temperature and pressure, thereby playing the role of a surfactant, increasing the water solubility and stability of the cereal grainsand reaching the purpose of no addition of a thickening agent and a stabilizing agent.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an oatmeal beverage produced by hot pressing and puffing. Background technique [0002] Grain is the most important source of food for the human body. Grain products provide the human body with protein, fat, and carbohydrates for survival, and are rich in various minerals, vitamins, dietary fiber and other nutrients. With the development of social economy and the improvement of people's living standards, people are more inclined to refined grains with better taste. During the grain refining process, the bran and germ with poor taste are removed, and only the starchy endosperm is retained. Although the refined grain has good sensory quality, it loses the most critical nutrients in the grain. Whole grain foods have a more complete nutritional profile than refined foods. Since whole grains contain a large amount of unsaturated fatty acids, they are easily oxidized after the grains a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L7/165A23L29/30
CPCA23L2/38A23L2/52A23L7/165A23L29/35A23V2002/00A23V2250/11A23V2250/5114
Inventor 钟业俊
Owner NANCHANG UNIV
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