Preparation method of oat drink with high dietary fiber

Abstract

The invention discloses a preparation method of an oat drink with high dietary fiber. The method comprises the steps as follows: step 1, selecting oat, removing impurities in oat, cleaning and draining the oat, and performing high-pressure cooking; step 2, adding a proper amount of water to the cooked oat, adding the oat in a colloid mill to be crushed 2 times to obtain a thick oat liquid; step 3,adding medium temperature amylase with the content 1% of that of the oat to the thick oat liquid for enzymolysis at 50 DEG C for 30 min, and increasing the temperature to 90 DEG C for enzyme deactivation for 10 min after enzymolysis; step 4, removing insoluble substances by centrifugation to obtain stable oat juice; step 5, adding inulin to the oat juice, performing uniform stirring, and adding water to determine the volume according to the 4%-5% of oat and 2% of inulin; and step 6, performing instant high-temperature sterilization at 140 DEG C for 15 s to obtain the target drink. The oat isprocessed into the drink, nutrients of the oat can be absorbed, digestion and absorption are facilitated, the instant drinking function of the drink is realized, the drink is easy to carry and drink,the dietary strategy of the oat is simplified, and the drink better conforms to fast pace and high healthcare demands of modern life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of oatmeal beverage with high dietary fiber. Background technique [0002] Cereal food retains trace elements, multivitamins, dietary fiber and other nutritional elements of cereals to the greatest extent, and has high nutritional value. It has been proven that long-term consumption of whole grain foods can improve various chronic diseases in the human body, and has become a hot spot of global concern. However, although current whole grain foods have higher dietary fiber content, they are mainly insoluble dietary fiber, and the content of soluble dietary fiber that is more easily utilized by the human body is relatively low. Therefore, increasing the content of soluble dietary fiber in whole grain food is beneficial to improve the nutritional value of the product. [0003] In view of this, the present invention is proposed. Contents of the inven...

AI Technical Summary

Problems solved by technology

However, although the current whole grain food has a high dietary fiber content, it is mainly insoluble dietary fiber, and the content of soluble dietary fiber that is more easily utilized by the human body is relatively low.