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Oat beverage and preparation method thereof

A technology for oats and beverages, applied in the field of vegetable protein beverage processing, can solve the problems of unfavorable processing, long-chain starch, etc., and achieve the effects of long production time, uniform tissue state, and pure flavor

Pending Publication Date: 2021-03-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oats contain more indigestible long-chain starch, which is not conducive to processing

Method used

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  • Oat beverage and preparation method thereof
  • Oat beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This embodiment provides an oatmeal drink, wherein, based on 1000 kg of finished product, the raw material composition of the oatmeal drink includes:

[0038]

[0039] The preparation method of the oat beverage of the present embodiment comprises the following specific steps:

[0040] 1. Oatmeal treatment: wash the fresh oatmeal with water, and drain the water;

[0041] 2. Cooking of oat grains: According to the ratio of oat grains: water = 1:6.5, make oat grain water, raise the temperature to 65-68°C, and cook for 15 minutes;

[0042] 3. Refining the oat grains; fully refine the oat grains, and use a three-stage grinding equipment for refining treatment. You can use edible baking soda to adjust the pH value of the oat pulp between 5.9-7.0;

[0043] 4. Enzymatic hydrolysis of oat pulp: raise the temperature of oat pulp to 70-75°C, when the viscosity of oat pulp reaches the maximum (at this time, the fluidity of oat pulp is poor, the heat exchange between the center ...

Embodiment 2

[0053] This embodiment provides an oatmeal drink, wherein, based on 1000 kg of finished product, the raw material composition of the oatmeal drink includes:

[0054]

[0055] The preparation method is the same as in Example 1.

Embodiment 3

[0057] This embodiment provides an oatmeal drink, wherein, based on 1000 kg of finished product, the raw material composition of the oatmeal drink includes:

[0058]

[0059] The preparation method of the oat beverage of the present embodiment comprises the following specific steps:

[0060] 1. Hydration of oat flour: according to the concentration of 10-18%, the oat flour is hydrated with room temperature ingredient water to prepare oat pulp;

[0061] 2. Enzymatic hydrolysis of oat pulp: raise the temperature of oat pulp to 70-75°C, then when the temperature of oat pulp reaches 80°C, add liquefaction enzyme (medium temperature α-amylase) and hydrolyze for 15 minutes; cool the enzymatic solution to 60- At 65°C, add glucoamylase (glucoamylase) and hydrolyze for 30 minutes;

[0062] 3. Enzyme activity inactivation: raise the temperature of the enzymatic solution to 90-95°C for 15 minutes;

[0063] 4. Separation and deslagging: use turbine deslagging equipment to separate oa...

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Abstract

The invention provides an oat beverage and a preparation method thereof. The oat beverage consists of the following raw materials in parts by weight: 100-160 parts of oat grains or oat flour, 3-20 parts of vegetable fat, 0-20 parts of solid malt flour, 0-10 parts of white granulated sugar, 0.1-5 part of a stabilizer and the balance of water. The preparation method of the oat beverage comprises thefollowing steps of preparing oat pulp, performing enzymolysis on the oat pulp, performing enzyme inactivation, performing separation and deslagging, performing degassing, performing homogenizing, performing cooling, performing blending, performing homogenizing and cooling, performing volume settling, and performing ultra-high-temperature sterilization. The invention also provides the oat beverageprepared by the method, and the dietary fiber content is 1.5g / 100mL or above. The oat beverage prepared by the preparation method is fine in mouth feel and free of pasty mouth feel. The ultra-high-temperature production time is long, and the phenomena of pipe pasting and temperature dropping are avoided. The production energy consumption increase caused by ultrahigh-temperature temperature dropping is reduced.

Description

technical field [0001] The invention relates to an oatmeal drink and a preparation method thereof, belonging to the technical field of plant protein drink processing. Background technique [0002] Oatmeal is a vegetable protein food that is popular with consumers. Oats have a high protein content in food crops, reaching 9-19%, and oats are rich in fat and essential fatty acids, and are a favorite food for consumers. However, oatmeal contains more indigestible long-chain starch, which is not conducive to processing. [0003] Traditional oatmeal products are mainly in the form of oatmeal solid drinks and oatmeal biscuits. Modern processing methods can also make oatmeal a refreshing drink. Contents of the invention [0004] In order to solve the above technical problems, the present invention deactivates the native lipase in the oats by precooking the oats at high temperature, and then grinds the oats to prepare oat pulp, which has a good taste. [0005] In order to achiev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L2/84A23L2/46
CPCA23L2/38A23V2002/00A23V2250/5054A23V2250/51084A23V2250/18A23V2250/1618A23V2250/1614
Inventor 赵美霞孙超巴根纳樊启程王银
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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