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Oat fruit tea beverage and preparation method thereof

A technology of oatmeal and fruit tea, applied in the field of beverage products, can solve the problems of fat floating, protein flocculation, single taste, etc., and achieve the effect of no fat floating, mellow taste and less precipitation

Pending Publication Date: 2021-12-24
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruit tea is rich in various nutrients and is a nutritious and healthy drink. However, most fruit teas on the market are instant drinks, which are inconvenient to carry
Oatmeal drinks are also very monotonous and have a single taste. If you combine the two together, it will be healthy and fashionable
However, since oatmeal contains a lot of protein and fat, if you simply combine oatmeal with fruit tea, the phenomenon of fat floating and protein flocculation will occur, which will affect the sensory quality of the product

Method used

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  • Oat fruit tea beverage and preparation method thereof
  • Oat fruit tea beverage and preparation method thereof

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preparation example Construction

[0027] Among the present invention, the preparation method of oat liquid comprises the following steps:

[0028] (1) Adding the boiled oatmeal to soak in purified water to obtain a mixture;

[0029] (2) refining the swollen mixture to obtain oat pulp;

[0030] (3) adding the enzyme preparation into the oat pulp to carry out the enzymolysis process to obtain a hydrolysis mixture;

[0031] (4) Filtrating the hydrolyzed mixture to obtain the oat liquid.

[0032] Wherein, the mass percentage of the oatmeal after cooking is 20-30%, preferably 25%, soaking time at room temperature is 30-60 minutes, preferably soaking 40-50 minutes, more preferably 45 minutes; The specific method is not particularly limited, and in a specific embodiment, it is preferably to use colloidal grinding for 10-20 minutes, more preferably for 15 minutes; the type and source of the enzyme preparation used for enzymolysis are not particularly limited in the present invention. Enzyme preparations commonly us...

Embodiment 1

[0049] Carry out proportioning according to the embodiment 1 in table 1.

[0050] Preheat oat liquid and water to 50°C, add xanthan gum and guar gum, concentrated orange juice and black tea powder, stir for 20 minutes; homogenize at 65°C, 18MPa; sterilize at 95°C for 10 minutes; put the sterilized The material is poured into the buffer tank and cooled to 6°C, filled, and pulled into the cold storage for refrigeration at 6°C.

Embodiment 2

[0052] Carry out proportioning according to embodiment 2 in table 1.

[0053] Preheat the mixture of oat liquid and water to 65°C; add xanthan gum and locust bean gum, concentrated grape juice and black tea powder, and stir for 30 minutes; homogenize at 70°C and 20MPa; sterilize at 105°C for 5 minutes, Put the sterilized material into the buffer tank and cool it down to 12°C, fill it, and pull it into the cold storage for refrigeration at 5°C.

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Abstract

The invention discloses an oat fruit tea beverage and a preparation method thereof. The oat fruit tea beverage comprises the following raw materials in percentage by mass: 20-40% of oat liquid, 3-5% of concentrated fruit juice, 1-5% of tea powder, 0.03-0.05% of a stabilizing agent and the balance water. The oat fruit tea beverage disclosed by the invention has good stability, is a pure plant beverage, is rich in fruity fragrance, and leaves tea fragrance in mouths. The use of additives is reduced, and besides, the oat fruit tea beverage can maintain stable in the shelf life.

Description

technical field [0001] The invention belongs to the field of beverage products, in particular to an oat fruit tea drink and a preparation method thereof. Background technique [0002] Oatmeal is rich in nutrition and contains a large amount of unsaturated fatty acids, mainly monounsaturated fatty acids, linoleic acid and linolenic acid, of which linoleic acid accounts for 38.1%-52.0% of the fat content, which can reduce the accumulation of cholesterol in the cardiovascular system; The protein content is 9-15%, and it contains a limited amino acid - lysine, which can make up for the "lysine deficiency" caused by the Chinese dietary structure. At the same time, oatmeal is also rich in vitamins including vitamin B1, vitamin B2, more vitamin E, niacin, folic acid and so on. Oatmeal has both soluble and insoluble dietary fibers, so it is also known as the "noble" in the natural dietary fiber family. [0003] In cities and office buildings, groups of mental workers need more nut...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 梅芳李海燕乔成亚刘振民
Owner BRIGHT DAIRY & FOOD