Preparation method of fruity bread sauce mainly prepared from oats

An oat and fruit-flavored technology is applied in the field of preparation of fruit-flavored bread spreads, which can solve the problems of poor taste and roughness of oat flour, and achieve the effects of fine taste, increased nutrition and rich taste.

Inactive Publication Date: 2018-11-23
GUILIN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Oatmeal directly made sauce has a poor taste and a rough feeling, so t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing oatmeal-based fruity bread spread, comprising the steps of:

[0025] (1) Soak the shelled and washed oats in clean water for 6 hours at room temperature, so that the oats can fully absorb water and swell;

[0026] (2) The ratio of soaked oats and water is 1:3, cover and cook for 3 hours, the oat grains are cooked and rotten, pay attention to stirring during cooking, stir once every ten minutes, so that the heat transfer is even;

[0027] (3) The obtained cooked oats are crushed into oatmeal paste through a disc mill;

[0028] (4) Add 0.5% α-amylase to the oat paste weight, and after enzymolysis at 65°C for 8 hours, stop the enzymolysis process by boiling;

[0029] (5) The enzymatically hydrolyzed oatmeal was inoculated with 1.2% of the weight of the oatmeal and fermented with yeast for 1 day at a fermentation temperature of 28°C;

[0030] (6) The fermented oat paste is homogenized by a homogenizer;

[0031] (7) Take 100 parts of homogenized oat...

Embodiment 2

[0037] A method for preparing oatmeal-based fruity bread spread, comprising the steps of:

[0038] (1) Soak the shelled and washed oats in clean water for 6 hours at room temperature, so that the oats can fully absorb water and swell;

[0039] (2) The ratio of soaked oats and water is 1:3, cover and cook for 3 hours, the oat grains are cooked and rotten, pay attention to stirring during cooking, stir once every ten minutes, so that the heat transfer is even;

[0040] (3) The obtained cooked oats are crushed into oatmeal paste through a disc mill;

[0041] (4) Add 0.6% α-amylase to the oat paste weight, and after enzymolysis at 60°C for 10 hours, stop the enzymolysis process by boiling;

[0042] (5) Enzymatically hydrolyzed oatmeal, inoculated with 1.5% of the weight of oatmeal with comprehensive yeast, fermented for 1 day at a fermentation temperature of 26°C;

[0043] (6) The fermented oat paste is homogenized by a homogenizer;

[0044] (7) Take 100 parts of homogenized oa...

Embodiment 3

[0049] A method for preparing oatmeal-based fruity bread spread, comprising the steps of:

[0050] (1) Soak the shelled and washed oats in clean water for 6 hours at room temperature, so that the oats can fully absorb water and swell;

[0051] (2) The ratio of soaked oats to water is 1:3, cover and cook for 0.5-3 hours, the oat grains are cooked and rotten, pay attention to stirring during cooking, stir once every ten minutes, so that the heat transfer is even;

[0052] (3) The obtained cooked oats are crushed into oatmeal paste through a disc mill;

[0053] (4) Add 0.8% α-amylase to the oat paste weight, and after enzymolysis at 60°C for 12 hours, stop the enzymolysis process by boiling;

[0054] (5) Enzymatically hydrolyzed oatmeal, inoculated with 1.5% of the weight of oatmeal with comprehensive yeast and fermented for 1 day at a fermentation temperature of 25°C;

[0055] (6) The fermented oat paste is homogenized by a homogenizer;

[0056](7) Take 100 parts of homogeniz...

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PUM

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Abstract

The invention discloses a preparation method of fruity bread sauce mainly prepared from oats. The preparation method comprises the following steps: firstly soaking the oats, then cooking the oats to be a mushy state, and then grinding the oats to form oat paste; adding amylase into the oat paste to perform the enzymolysis; adding comprehensive yeast, fermenting, and homogenizing; adding saccharosesyrup, vanilla extract, fructus lycii, longan pulp, coix seeds and table salt, sufficiently uniformly stirring, boiling with water, after partial water of the mixture is vaporized and the mixture isin a porridge-like semi-fluid state, stopping heating, and cooling to the room temperature; then adding mashed apple, mashed banana, lemon juice, and Cranberry juice, and uniformly stirring; homogenizing, then adding potassium sorbate and sodium benzoate, stirring, and uniformly mixing; and loading the mixture into a container, performing the pasteurization, heating the mixture for a period of time, and then cooling, thus obtaining the fruity bread sauce. The preparation method adopts the oats as the main material and utilizes natural beta glucose as a natural thickening agent, no food additive is added, and a finished product is good in thickness, stability and taste. The method is simple and easy in industrialized production.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing oatmeal-based fruity bread spread. Background technique [0002] There are various types of bread spreads on the market, but the existing products all need to add a thickener to increase the viscosity and improve the taste. Commonly used food thickeners have the problem that they cannot be absorbed by the human body, and long-term consumption also poses hidden dangers in terms of safety. The country has strict regulations on the use of additives, and the additives themselves constitute the production cost. There is also a lack of a bread spread that can achieve good mouthfeel without the addition of thickeners. [0003] The sauce made directly from oat flour has a poor taste and a rough feeling, so there is no bread spread made from oatmeal as the main raw material on the market. There are only products that use oatmeal or cooked oatmeal as an ingredient o...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15A23L21/10A23L7/10A23L33/00
CPCA23L7/104A23L7/107A23L21/10A23L21/12A23L21/15A23L33/00
Inventor 刘荣汉赵冬何志贵黄忠
Owner GUILIN TOURISM UNIV
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