Oat beverage with low glucose content and preparation method of oat beverage

A low-glucose and glucose technology, applied in the field of vegetable protein processing, can solve problems such as unfavorable processing, and achieve the effects of guaranteed quality, pure flavor and low glycemic index.

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 amylose, which is not conducive to processing

Method used

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  • Oat beverage with low glucose content and preparation method of oat beverage
  • Oat beverage with low glucose content and preparation method of oat beverage
  • Oat beverage with low glucose content and preparation method of oat beverage

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preparation example Construction

[0032] The preparation method of the oatmeal beverage of the present invention may comprise the following steps:

[0033] S1. Cleaning of oatmeal: Naturally ripened or matured oatmeal grains are cleaned and drained for later use without any treatment;

[0034] S2. Oat cooking: cook oat grains: water=1:6.5-8 at 60-70°C for 5-20 minutes to kill the oxidase in oats; based on 1000 parts by weight of finished product, the raw materials include 80-130 parts by weight oat grains of 80-160 parts by weight, or oat flour of 80-160 parts by weight.

[0035] S3. Refining oats; refining the oat grains after softening; preferably, homogenizing the oat pulp;

[0036] S4 Enzymolysis of oat pulp: first heat oat pulp to 60-65°C, add liquefaction enzyme and glucoamylase for 30-60 minutes, for example, 45-50 minutes; add glucose invertase and xylose for enzymolysis, enzymolysis The time is 5-15 minutes, such as 10 minutes;

[0037] The combined ratio of liquefaction enzyme, glucoamylase, gluco...

Embodiment 1

[0053] Based on 1000 kg of finished product, the raw materials include;

[0054]

[0055] The preparation method comprises the following steps:

[0056] 1. Oat grain processing:

[0057] Wash the fresh oat grains with water, and drain the water;

[0058] According to the ratio of oat grains: water = 1:7, oat grain water is made, the temperature is raised to 65-68 ° C, and boiled for 5 minutes;

[0059] 2. Refining oat grains; fully refine the oat grains; use three-stage grinding equipment for refining treatment; according to the pH value, you can use edible baking soda to adjust the pH value of the oat pulp to 6.2;

[0060] 3. Enzymatic hydrolysis of oat pulp: raise the temperature of oat pulp to 60-65°C, when the viscosity of oat pulp reaches the maximum value, add medium-temperature amylase, glucoamylase, glucose invertase, and xylose to hydrolyze for 50 minutes;

[0061] 4. Enzyme activity inactivation; raise the temperature of the enzymolysis solution to 90-95°C for ...

Embodiment 2

[0070] Based on 1000 kg of finished product, the raw materials include;

[0071]

[0072] The preparation method comprises the following steps:

[0073] 1. Oat grain processing:

[0074] Wash the fresh oat grains with water, and drain the water;

[0075] According to the ratio of oat grains: water = 1°C7, make oat grain water, raise the temperature to 65-68°C, and cook for 5 minutes;

[0076] 2. Refining oat grains; fully refining oat grains; using three-stage grinding equipment for refining treatment; using edible baking soda to adjust the pH value of oat pulp to 7.2;

[0077] 3. Enzymatic hydrolysis of oat pulp: raise the temperature of oat pulp to 60-65°C, when the viscosity of oat pulp reaches the maximum value, add liquefaction enzyme and glucoamylase for enzymatic hydrolysis for 40 minutes; solution for 10 minutes;

[0078] 4. Enzyme activity inactivation; raise the temperature of the enzymolysis solution to 90-95°C for 15 minutes;

[0079] 5. Separation and slag...

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PUM

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Abstract

The invention relates to an oat cereal beverage with low glucose content and a preparation method of the oat cereal beverage. The preparation method comprises the following steps: preparing oat pulp,and adding liquefying enzyme, saccharifying enzyme, glucose converting enzyme and xylosidase into the oat pulp for enzymolysis at 55-70 DEG C; and performing enzyme inactivation, then removing residues, adding ingredients, performing sufficient stirring, and performing sterilization so as to obtain the oat beverage. The oat beverage disclosed by the invention is pure in flavor, fine in taste, uniform and consistent in tissue state and outstanding in flavor.

Description

technical field [0001] The invention relates to the field of vegetable protein processing, and more specifically relates to an oat drink and a preparation method thereof. Background technique [0002] Oatmeal is a vegetable protein food that is popular with consumers. Oats have the highest protein content among food crops, reaching 11-19%, and oats are rich in fat and essential fatty acids, so they are a favorite food for consumers. However, oats contain more indigestible amylose, which is not conducive to processing. Traditional oatmeal products are mainly in the form of oatmeal solid drinks and biscuits, and modern processing methods have also made oatmeal a beverage. [0003] At present, the number of diabetic patients in the world has reached 425 million, and it is estimated that it will increase to 629 million in 2019; while the number of diabetic patients in China ranks among the highest in the world, and the age of patients tends to be younger; the glycemic index of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/46A23L33/00
CPCA23L2/38A23L2/84A23L2/46A23L33/00A23V2002/00A23V2200/328A23V2200/332A23V2200/3202A23V2250/5054A23V2250/51084A23V2250/18A23V2250/1618
Inventor 赵美霞巴根纳樊启程孙超
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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