Normal-temperature high-calcium oat-based beverage and preparation method thereof

An oatmeal and high-calcium technology, applied in the field of food and beverage processing, can solve the problems of unnatural taste of products, bad taste of calcium chloride, precipitation of feed liquid, etc., to improve solubility and stability, and improve product taste and stability , the effect of reducing viscosity

Active Publication Date: 2022-02-11
HENAN DINGDANGNIU FOOD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The patent document with the publication number CN111938054A discloses an organic oat functional drink and a preparation method thereof. The method includes stirring and pulverizing oats to obtain oat flour, and then using α-amylase to liquefy and hydrolyze the starch in the oats into dextrin and Maltose and a small amount of glucose, and then use glucoamylase to further hydrolyze part of the dextrin and maltose, and partially convert it into glucose, increasing the sugar content of the oat functional drink, increasing the sweetness of the oat functional drink and improving the taste; among them, α-amylase is added While liquefying the oatmeal, add calcium chloride to enhance the enzymatic hydrolysis reaction. Calcium ions are stabilizers for α-amylase, making the enzyme have the highest a

Method used

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  • Normal-temperature high-calcium oat-based beverage and preparation method thereof
  • Normal-temperature high-calcium oat-based beverage and preparation method thereof
  • Normal-temperature high-calcium oat-based beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0062] Oat 11%, vegetable oil 2%, enzyme preparation (α-amylase 0.015%, β-amylase 0.0005%, neutral protease 0.001%, glucoamylase 0.015%, cellulase 0.0008%), calcium carbonate 0.2%, triphosphate Calcium 0.1%, dipotassium hydrogen phosphate 0.05%, and the balance is water.

[0063] Sorting stones, metals, wheat husks and other foreign objects in the oats, frying the sorted oats in an oven at 250°C for 60 minutes, then cooling to 25°C, adding the stir-fried oats to a pulverizer for grinding Make powder, control the temperature of hot water at 60°C, add enzyme preparation and obtained oat flour in sequence, start stirring, keep warm for 1.0h, obtain oat pulp base material, homogenize the oat pulp base material, homogenization pressure: 20Mpa, temperature : 60°C, then raise the temperature to 90°C, keep the constant temperature for 30 minutes, after the pulp and residue are separated, dissolve vegetable oil, calcium carbonate, tricalcium phosphate, dipotassium hydrogen phosphate an...

Embodiment 2

[0065] Oat 11%, vegetable oil 3%, enzyme preparation (α-amylase 0.015%, β-amylase 0.0005%, neutral protease 0.001%, glucoamylase 0.015%, cellulase 0.0008%), calcium carbonate 0.2%, triphosphate Calcium 0.1%, dipotassium hydrogen phosphate 0.05%, and the balance is water.

[0066] Sorting stones, metals, wheat husks and other foreign objects in the oats, frying the sorted oats in an oven at 250°C for 60 minutes, then cooling to 25°C, adding the stir-fried oats to a pulverizer for grinding Make powder, control the temperature of hot water at 60°C, add enzyme preparation and obtained oat flour in sequence, start stirring, keep warm for 1.0h, obtain oat pulp base material, homogenize the oat pulp base material, homogenization pressure: 20Mpa, temperature : 60°C, then raise the temperature to 90°C, keep the constant temperature for 30 minutes, after the pulp and residue are separated, dissolve vegetable oil, calcium carbonate, tricalcium phosphate, dipotassium hydrogen phosphate an...

Embodiment 3

[0068] Oat 14.5%, vegetable oil 2.5%, enzyme preparation (α-amylase 0.015%, β-amylase 0.0005%, neutral protease 0.001%, glucoamylase 0.015%, cellulase 0.0008%), calcium carbonate 0.2%, triphosphate Calcium 0.1%, dipotassium hydrogen phosphate 0.05%, and the balance is water.

[0069] Sorting stones, metals, wheat husks and other foreign objects in the oats, frying the sorted oats in an oven at 250°C for 60 minutes, then cooling to 25°C, adding the stir-fried oats to a pulverizer for grinding Make powder, control the temperature of hot water at 60°C, add enzyme preparation and obtained oat flour in turn, start stirring, keep warm for 1.0h, obtain oat pulp base material, homogenize oat pulp base material, homogenization pressure: 20Mpa, temperature : 60°C, then raise the temperature to 90°C, keep at constant temperature for 30 minutes, after separating pulp and residue, dissolve vegetable oil, calcium carbonate, tricalcium phosphate, dipotassium hydrogen phosphate and other mate...

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Abstract

The invention discloses a normal-temperature high-calcium oat-based beverage and a preparation method thereof. The normal-temperature high-calcium oat-based beverage comprises, by mass, 5-20% of oat, 0-4% of vegetable oil, 0.01-0.04% of an enzyme preparation, 0.1-0.5% of calcium carbonate, 0.05-0.3% of tricalcium phosphate, 0.01-0.5% of dipotassium phosphate, and the balance of water, and the enzyme preparation is a combination of alpha-amylase, beta-amylase, glucoamylase, cellulase and neutral protease. According to the normal-temperature high-calcium oat-based beverage, no emulsifier, sweetening agent or edible essence is added, the product stability is uniform and consistent, the taste is natural and refreshing, the taste is unique, the flavor and the taste of the oat are reserved, the utilization rate of the oat is increased, the calcium-phosphorus ratio can reach 1: 1 to 2: 1, and calcium absorption is promoted.

Description

technical field [0001] The invention relates to the field of food and drink processing, in particular to a normal-temperature high-calcium oatmeal-based drink and a preparation method thereof. Background technique [0002] Oatmeal is rich in nutrition, can be steamed and prepared separately, and is very popular with consumers. The oatmeal currently used for preparation does not fully utilize the nutritional value of oat bran, and requires a second preparation when eating , is more complicated. At the same time, oat-based products on the market are mainly in the form of solid drinks, and there are a few neutral oat milk products, but the production method is mainly to combine with animal protein (milk, etc.), and add sweeteners, sucrose and various emulsification The nutritional value of oat itself is not fully utilized, and the utilization rate of oat is low. [0003] At present, consumers' preferences for plant-based products have undergone a fundamental change. According...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 王跃仝胡立琴宗保丰卢潇阳张艳艳石磊贾国顺党菊曹红孩王博
Owner HENAN DINGDANGNIU FOOD CO LTD
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