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Process for preparing instant powdered naked oats beverage

A processing method and naked oat flour technology are applied in the processing field of instant naked oat flour beverages, which can solve the problems of poor preparation, inconvenience in eating, poor solubility, etc., and achieve the effects of good fluidity, improved preparation and milky white color.

Inactive Publication Date: 2004-06-02
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, naked oat flour beverage products have the following disadvantages: 1. It is easy to agglomerate when brewed with hot water, and the brewing property is not good; 2. When dissolved in hot water, the best state is paste and strong, and the solubility is poor; 3. Drinking Generally, secondary gelatinization is required, otherwise the flavor will be poor and it will be inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Put 2Kg oat grains that have been de-impured and ciliated into a soaking bucket, add hot water to soak, make the soaking temperature 86°C, and soak for 2 hours. After the wheat grains absorb water and expand by more than 2 times and bloom, grind them with fine particles Make a slurry, put it into a liquefaction container, add α-amylase 140Ua, stir at 85°C for 40 minutes, and rapidly heat up to 105°C, keep it warm for 5 minutes, and cool to 70°C for later use. Weigh 150g of vegetable oil and 20g of phospholipid, heat it to 90°C for 30 minutes after melting, mix evenly with the slurry, use a high-pressure homogenizer to carry out homogeneous emulsification at a pressure of 30Mpa and a temperature of 68°C, and spray dry. The color of the obtained product is milky white or milky yellow, uniform, naked oats have a prominent aroma and a strong taste. It dissolves quickly in hot water at 60-90°C, and the solubility can reach more than 89.44%. It has good fluidity after being pl...

Embodiment 2

[0014] The preparation of oatmeal slurry is the same as in Example 1. Weigh 100g of cream, 1Kg of fresh milk, 30g of polyglyceride, 1Kg of sucrose, 10g of protein sugar, and 100g of cocoa extract. After dissolving, heat to 90°C for 30 minutes, and The slurry is evenly mixed, homogenized and emulsified by a high-pressure homogenizer at a pressure of 30 MPa and a temperature of 68°C, and then spray-dried to obtain a nutritious flavor-type instant oatmeal beverage.

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Abstract

An instant naked oats powder as solid beverage for the patients of hyperlipomia and diabetes is prepared from naked oats through removing impurities and fine fibres, soaking in hot water, grinding, adding alpha-amylase, auxiliary materials and emulsifier, homogenizing, emulsifying, and spray drying. Its advantages are high dissolving speed and solubility (more than 89.44%), and rich gamma-linolenic acid.

Description

1. Technical field [0001] The invention belongs to the technical field of solid beverage production, and in particular relates to a processing method of an instant oat flour beverage. 2. Technical background [0002] Naked oats is a kind of oatmeal, which is rich in nutrition and has high edible value. The protein content is 15%, the fat content is 8.5%, and the carbohydrate content is 64.8%. Especially the fat is rich in more than 7% of γ-linolenic acid, which can reduce blood fat. Excellent food. For a long time, people have been researching and developing oatmeal beverage and its processing method. The more popular processing method of oatmeal beverage is that the raw oatmeal is steamed after removing impurities and screening, so that the wheat grains can fully absorb water and reach a half-cooked and semi-soft state, and then flattened by two iron rotating shafts and rollers. , and then dried. There are also naked oats that are fried or puffed, crushed, and other ingr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L2/84
Inventor 李久长李歆
Owner SHANXI UNIV
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