Process for preparing instant powdered naked oats beverage
A processing method and a technology of naked oat flour are applied in the field of processing instant naked oat flour beverages, which can solve the problems of poor reconstitution, poor solubility, inconvenience in eating, etc., and achieve the effects of good fluidity, milky white color and improved reconstitution.
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Embodiment 1
[0012] Put 2Kg naked oat grains that have been decontaminated 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, and it dissolves quickly in hot water at 60-90°C, with a solubility of more than 89.44%. It has good fluidity after be...
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. Mix evenly, use a high-pressure homogenizer to perform homogeneous emulsification under the conditions of 30Mpa pressure and temperature 68°C, and spray dry to obtain a nutritious flavor-type instant naked oat flour beverage.
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