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Corn coarse-cereal beverage produced by performing hot-press expansion and cross-linked stabilization

A technology for stabilizing production and corn, applied in food ingredients, food science, applications, etc., 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 present invention provides a stable production of hot-pressed puffed and cross-linked corn miscellaneous grain beverages

Method used

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  • Corn coarse-cereal beverage produced by performing hot-press expansion and cross-linked stabilization
  • Corn coarse-cereal beverage produced by performing hot-press expansion and cross-linked stabilization
  • Corn coarse-cereal beverage produced by performing hot-press expansion and cross-linked stabilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Raw material processing: Weigh 12kg of corn, 3.3kg of barley, and 2.7kg of soybeans, pass through an 80-mesh sieve after crushing, add 0.16kg of edible sodium bicarbonate, 4.7kg of water and 1.7kg of 8°P beer, mix evenly, and Under the condition of ℃, carry out the sealing treatment for 1.9h to obtain the material A;

[0017] (2) Superheated steam pressurized expansion: Material A is subjected to superheated steam expansion at a temperature of 168°C and a pressure of 2.9 MPa for 5.5 minutes, and then the pressure is released to normal pressure within 0.8s, and ultrafine pulverization is performed to obtain a particle size smaller than 22 μm cereal flour B;

[0018] (3) Preparation of dextrin: Dissolve 2.5kg of konjac starch in 4.3kg of water, adjust the pH to 5.6, heat and stir until the starch is completely gelatinized, cool to 51°C, add 160ml of pullulanase with an enzyme activity of 180u / ml, Debranching by enzymatic hydrolysis at 55°C for 29 hours, after the rea...

Embodiment 2

[0023] (1) Raw material processing: Weigh 12kg of corn, 3.3kg of barley, and 2.7kg of soybeans, crush them and pass through an 80-mesh sieve to obtain material A;

[0024] (2) Superheated steam pressurized expansion: Material A is subjected to superheated steam expansion at a temperature of 168°C and a pressure of 2.9 MPa for 5.5 minutes, and then the pressure is released to normal pressure within 0.8s, and ultrafine pulverization is performed to obtain a particle size smaller than 22 μm cereal flour B;

[0025] (3) Preparation of dextrin: Dissolve 2.5kg of konjac starch in 4.3kg of water, adjust the pH to 5.6, heat and stir until the starch is completely gelatinized, cool to 51°C, add 160ml of pullulanase with an enzyme activity of 180u / ml, Debranching by enzymatic hydrolysis at 55°C for 29 hours, after the reaction was completed, the enzyme was inactivated and dried to obtain konjac linear dextrin C;

[0026] (4) Dextrin classification: Slowly add 1.7kg of polyethylene glyc...

Embodiment 3

[0030] (1) Raw material processing: Weigh 12kg of corn, 3.3kg of barley, and 2.7kg of soybeans, pass through an 80-mesh sieve after crushing, add 0.16kg of edible sodium bicarbonate, 4.7kg of water and 1.7kg of 8°P beer, mix evenly, and Under the condition of ℃, carry out the sealing treatment for 1.9h to obtain the material A;

[0031] (2) Superheated steam pressurized expansion: Material A is subjected to superheated steam expansion at a temperature of 168°C and a pressure of 2.9 MPa for 5.5 minutes, and then the pressure is released to normal pressure within 0.8s, and ultrafine pulverization is performed to obtain a particle size smaller than 22 μm cereal flour B;

[0032] (3) Homogenization: Add 265kg of drinking water to the cereal powder B, stir evenly, and then homogenize 3 times, the homogenization temperature is 48°C, and the pressure is 26MPa;

[0033] (4) Sterilization and filling: The homogenized slurry is subjected to high-temperature instantaneous sterilization ...

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Abstract

The invention provides a corn coarse-cereal beverage produced by performing hot-press expansion and cross-linked stabilization, and belongs to the field of food processing. The corn coarse-cereal beverage is prepared by the following steps of treating raw materials, carrying out superheated-steam pressurized expansion, preparing dextrin, carrying out grading, carrying out homogenizing, carrying out sterilizing and carrying out filling. The corn coarse-cereal beverage produced by performing hot-press expansion and cross-linked stabilization is characterized in that the grains are taken as raw materials, in combination with sodium bicarbonate, beer and hot steam in pressurized expansion, so as to synergistically take an effect to achieve the purpose of complete expansion by utilizing CO2 release, rapid water evaporation and alcohol volatilization of the beer; and thus, loose porous structure is formed for the grains so as to increase surface tension and improve solubility. Moreover, lipase in the grains can be fully and effectively inactivated during expansion, so that shelf life of the corn coarse-cereal beverage can be prolonged. In addition, konjac straight-chain dextrin with lowdegree of polymerization is added, so that cavities of the grain powder can be infused by some of the konjac straight-chain dextrin under the effects of temperature and pressure; and the remaining konjac straight-chain dextrin dissolves in water so as to act as a surfactant, so that water-solubility and stability of the grains are increased so as to achieve the purposes of saving addition of thickening agents and stabilizing agents.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a corn miscellaneous grain beverage produced stably by hot-pressing puffing and cross-linking. 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 a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/62C08B30/18
CPCA23L2/38A23L2/62C08B30/18A23V2002/00A23V2250/5114A23V2250/1614A23V2250/1576
Inventor 钟业俊
Owner NANCHANG UNIV
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