Cereal beverage for infants and preparation method thereof

Abstract

The invention relates to the technical field of infant beverages, in particular to an infant cereal beverage and a preparation method thereof. Comprising 5-70% of grains, 0-95% of fruit and vegetable juice, 0-80% of water and 0.1-0.2% of an enzyme preparation. The grains comprise one or more of corn, rice, millet, barley, wheat, oat, rye, buckwheat, pearl barley and highland barley; the enzyme preparation comprises one or more of cellulase, pectinase, proline specific endopeptidase (protease), alpha-amylase, glucamylase and phytase; the preparation method comprises the following steps: 1, soaking; step 2, grinding; step 3, performing enzymolysis; step 4, mixing after enzyme deactivation; step 5, mixing the materials; step 6; performing enzymolysis; step 7, homogenizing; and step 8, canning and sterilizing. The method has the advantages that 1, dietary fibers in grains are effectively reserved while the taste is improved; a thickening agent and a stabilizing agent are not added, and good stability can be realized on the basis of a starch and starch enzymolysis technology in grains; and 3, anti-nutrient substances, namely phytic acid and allergen, namely gluten, in the grains are effectively reduced.

Description

Technical Field

[0001] The invention relates to the technical field of infant beverages, and in particular to an infant cereal beverage and a preparation method thereof. Background Art

[0002] In recent years, with the rise of healthy consumption awareness, cereals, as a representative of healthy food and an important part of daily diet, are becoming more and more popular among consumers due to their characteristics of "natural, green, nutritious and healthy". Cereal beverages represented by oat milk and rice milk, as an innovative form of cereals, are gradually being recognized by the public as a healthy drink. However, the cereal beverages currently on the market are all for adults, with relatively complex ingredients, and there are no cereal beverages specifically developed for infants and young children.

[0003] The cereal beverages currently on the market all have the following two problems:

[0004] 1. In order to improve the stability and taste of the product itself, the grain raw materials are peeled, centrifuged, filtered, etc. during the processing, resulting in a large loss of various nutrients, mainly dietary fiber;

[0005] 2. In order to improve the sensory experience of the product, various colloids are added. Although this can effectively improve the stability of the product, it does not meet the current consumer's pursuit of clean labels and is not suitable for infants and young children to drink;

[0006] In addition, since infants and young children have weak digestive abilities and resistance, some anti-nutrients in grains, such as phytic acid, and allergens in some grains, such as gluten, may have adverse effects on their growth and development. However, the grain beverages currently on the market do not take this issue into consideration.

[0007] Therefore, the present invention is based on a combination of multiple enzymatic hydrolysis technologies and processes, which ensures the taste of the product while effectively retaining the nutritional components of the grains, reducing the components that are harmful to infants and young children, and improving the flavor of the product by combining fruit and vegetable ingredients. Summary of the invention

[0008] The main purpose of the present invention is to provide a cereal beverage for infants and young children and a preparation method thereof, which is based on a combination of multiple enzymatic hydrolysis technologies and processes, while ensuring the taste of the product, effectively retaining the nutritional components of the cereals, reducing the components that are harmful to infants and young children, and combining fruit and vegetable raw materials to improve the flavor of the product.

[0009] To achieve the above object, the present invention adopts the following technical scheme: a cereal beverage for infants and young children, comprising the following raw materials in parts by weight: 5-70% cereals, 0-95% fruit and vegetable juice, 0-80% water, and 1-20‰ enzyme preparation;

[0010] Preferably, the cereals include one or more of corn, rice, millet, barley, wheat, oats, rye, buckwheat, coix seed, and highland barley;

[0011] Preferably, the enzyme preparation comprises one or more of cellulase, pectinase, proline-specific endopeptidase (protease), α-amylase, glucoamylase, and phytase;

[0012] A method for preparing a cereal beverage for infants and young children comprises the following steps:

[0013] Step 1, soaking: soak the grains with RO water, add cellulase and pectinase, and soak for 10-60 minutes at 20-60℃;

[0014] Step 2, grinding: drain the soaked grains or not, and grind them using a colloid mill;

[0015] Step 3, enzymolysis: adding the ground grains to part or all of the water and fruit and vegetable juice, dispersing and mixing to obtain liquid A, adding α-amylase and glucoamylase respectively for enzymolysis at a temperature of 40-70°C for 20-60 minutes to obtain liquids B and C;

[0016] Step 4, mixing after enzyme inactivation: the solution obtained in step 3 is subjected to enzyme inactivation treatment: the temperature is 90-95°C, the time is 5-10min, and the feed solutions A, B, and C are mixed in a ratio of 1:1-50:1-50, or the grain solutions B and C are mixed in a ratio of 1:5-5:1;

[0017] Step 5, mixing: adding water and fruit and vegetable juice not added in step 3 to the grain solution obtained in step 4, and mixing evenly, or directly proceeding to step 6;

[0018] Step 6: Enzymolysis: adding proline-specific endopeptidase and phytase to the liquid for enzymolysis at a temperature of 40-60°C for 30-90 min;

[0019] Step 7, homogenization: homogenize the enzymatically hydrolyzed liquid at 40-70°C and 10-30Mpa;

[0020] Step 8, canning and sterilization: can the homogenized liquid and sterilize it in a water bath (85-98°C, 5-25min) or a sterilizer (115-130°C, 5-20min) to achieve commercial sterility.

[0021] The specific technical principles of the present invention are as follows:

[0022] 1. Dietary fiber retention and taste improvement: The dietary fiber of cereals mainly exists in their epidermis, such as corn husk, oat bran, etc. However, in the actual processing process, these components are often unable to be ground very finely due to structural reasons, which results in a rough taste of the product. Therefore, many cereal beverage products will choose to remove this part of dietary fiber by filtering and centrifugal slag removal to ensure the taste. To address this problem, the present invention uses cellulase and pectinase to pretreat the cereals, partially enzymatically hydrolyze cellulose and pectin, and to a certain extent destroy the epidermis structure of the cereals, and then combines the double grinding process of colloid milling and homogenization to avoid the rough taste of the product;

[0023] 2. Stability: Due to regulatory restrictions and health considerations, infant beverages cannot add thickeners or stabilizers. Cereals are rich in starch and have a good thickening effect. However, once the amount added is too high, the liquid will be too viscous or even become muddy, which does not meet the characteristics of the beverage. If the amount of cereals added is too low, the dietary fiber content cannot be guaranteed. Therefore, the present invention uses α-amylase and glucoamylase to enzymatically hydrolyze part of the liquid. α-amylase can randomly hydrolyze the α-1,4-glycosidic bonds inside the starch, but cannot hydrolyze the α-1,6-glycosidic bonds. When enzymatically hydrolyzing oat starch, the products are glucose, maltose, maltotriose and a small amount of dextrin, while glucoamylase can simultaneously hydrolyze α-1,4-glycosidic bonds and α-1,6-glycosidic bonds, completely converting oat starch into glucose. Overall viscosity: liquid A>liquid B>liquid C. By mixing these three differently treated materials in a specific proportion, the product stability is effectively improved while ensuring the taste of the product;

[0024] 3. Antinutrients and allergens: Phytic acid is mainly found in the seed epidermis. It is a type of antinutrient that can form insoluble precipitates with minerals such as calcium, thereby affecting the absorption of minerals. Phytase can decompose phytic acid, thereby avoiding the formation of precipitation and the impact on mineral absorption; Gluten is a common grain allergen. Its essence is protein and is found in grains such as wheat, rye, barley, and oats. Proline-specific endopeptidase is a type of protease that can specifically cleave proline in gluten protein and destroy the gluten protein structure, thereby achieving gluten-free.

[0025] The beneficial effects of the present invention are as follows: 1. The dietary fiber in the cereals is effectively retained while the taste is improved; 2. Good stability can be achieved based on the starch in the cereals and the starch enzymatic hydrolysis technology without adding thickeners or stabilizers; 3. The antinutrients - phytic acid and allergens - gluten in the cereals are effectively reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Attached Figure 1 It is a schematic diagram of the process flow of the present invention. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0028] Example 1

[0029] A cereal beverage for infants and young children, the raw materials comprising: 87% water, 15% oats, 2‰ cellulase, 3‰ pectinase, 5‰ α-amylase, 5‰ glucoamylase, 2.5‰ proline-specific endopeptidase, and 2.5‰ phytase;

[0030] A method for preparing a cereal beverage for infants and young children comprises the following steps:

[0031] 1. Soaking: Soak the oats in RO water, add cellulase (2‰) and pectinase (3‰), 50℃, 30min;

[0032] 2. Grinding: Drain the soaked oats and grind them using a colloid mill;

[0033] 3. Enzymatic hydrolysis: add the ground oats into water, disperse and mix to obtain liquid A, add α-amylase (50°C, 30 min) and glucoamylase (70°C, 30 min) respectively for enzymatic hydrolysis to obtain liquids B and C;

[0034] 4. Mixing after enzyme inactivation: Inactivate the enzyme in the solution obtained in step 3 (95°C, 10 min), and mix the feed liquids A, B, and C in a ratio of 1:9:10;

[0035] 5. Mixing: proceed directly to step 6;

[0036] 6. Enzymatic hydrolysis: Add proline-specific endopeptidase and phytase to the liquid, 50°C, 40min;

[0037] 7. Homogenization: homogenize the liquid after enzymatic hydrolysis at 50℃ and 20Mpa;

[0038] 8. Canning and sterilization: Can the homogenized liquid and sterilize it in a sterilizer (121°C, 15 min) to achieve commercial sterility.

[0039] Example 2

[0040] A cereal beverage for infants and young children, the raw materials comprising: 87% water, 15% oats, 2‰ cellulase, 3‰ pectinase, 5‰ α-amylase, 5‰ glucoamylase, 2.5‰ proline-specific endopeptidase, and 2.5‰ phytase;

[0041] A method for preparing a cereal beverage for infants and young children comprises the following steps:

[0042] 1. Soaking: Soak the oats in RO water and add cellulase and pectinase at 50℃ for 30min.

[0043] 2. Grinding: Drain the soaked oats and grind them using a colloid mill;

[0044] 3. Enzymatic hydrolysis: add the ground oats into water, disperse and mix to obtain liquid A, add α-amylase (50°C, 30 min) and glucoamylase (70°C, 30 min) respectively for enzymatic hydrolysis to obtain liquids B and C;

[0045] 4. Mixing after enzyme inactivation: The solution obtained in step 3 is subjected to enzyme inactivation treatment (95°C, 10 min), and the feed liquids B and C are mixed in a ratio of 1:1;

[0046] 5. Mixing: proceed directly to step 6;

[0047] 6. Enzymatic hydrolysis: Add proline-specific endopeptidase and phytase to the liquid, 50°C, 40min;

[0048] 7. Homogenization: homogenize the liquid after enzymatic hydrolysis at 50℃ and 20Mpa;

[0049] 8. Canning and sterilization: Can the homogenized liquid and sterilize it in a sterilizer (121°C, 15 min) to achieve commercial sterility.

[0050] Example 3

[0051] A cereal beverage for infants and young children, the raw materials comprising: 12.5% ​​water, 20% corn, 55% apple juice, 10% pear juice, 4‰ cellulase, 4‰ pectinase, 6‰ α-amylase, 6‰ glucoamylase, and 5‰ phytase;

[0052] A method for preparing a cereal beverage for infants and young children comprises the following steps:

[0053] 1. Soaking: Soak the corn in RO water and add cellulase and pectinase at 55°C for 30 minutes;

[0054] 2. Grinding: Drain the soaked oats and grind them using a colloid mill;

[0055] 3. Enzymatic hydrolysis: add the ground oats into apple juice, disperse and mix to obtain liquid A, add α-amylase (50°C, 40 min) and glucoamylase (70°C, 40 min) respectively for enzymatic hydrolysis to obtain liquids B and C;

[0056] 4. Mixing after enzyme inactivation: The solution obtained in step 3 is subjected to enzyme inactivation treatment (95°C, 10 min), and the feed liquids A, B, and C are mixed in a ratio of 2:9:9;

[0057] 5. Mixing: Add the remaining water and pear juice to the corn solution and mix well;

[0058] 6. Enzymolysis: Add phytase to the liquid, 45°C, 80min;

[0059] 7. Homogenization: homogenize the liquid after enzymatic hydrolysis at 60℃ and 25Mpa;

[0060] 8. Canning and sterilization: Can the homogenized liquid and sterilize it in a water bath (95°C, 15 min) to achieve commercial sterility.

[0061] Comparative Example 1: Same as Example 1, except that α-amylase was not used in step 3 and only liquid C was used in step 4;

[0062] Comparative Example 2: Same as Example 1, but without using phytase and proline-specific endopeptidase;

[0063] Comparative Example 3: Same as Example 2, but using a disc centrifuge for high-speed centrifugal deslagging (9000 rpm, 5 s) before product canning;

[0064] Comparative Example 4: Same as Example 3, but without using cellulase and pectinase.

[0065] 1. Detection method

[0066] (1) Dietary fiber: tested according to the enzymatic gravimetric method according to GB 5009.88-2014;

[0067] (2) Phytic acid: tested according to GB 5009.153-2016;

[0068] (3) Gluten protein: tested according to standard SN / T 4286-2015;

[0069] (4) Centrifugal sedimentation rate: Accurately weigh 30.0 mL of cereal beverage sample into a 50 mL centrifuge tube, centrifuge at 25°C, 3000 rpm / min for 20 min, remove the supernatant and weigh it, and calculate the ratio of the precipitate to the weight of the liquid, which is the centrifugal sedimentation rate. The larger the centrifugal sedimentation rate, the more unstable the system.

[0070] 2. Taste test

[0071] The products of Examples 1-4 and Comparative Examples 1-3 were subjected to sensory evaluation (30 people), and the evaluation criteria are shown in Table 1:

[0072] Table 1

[0073]

[0074] The experimental results are shown in Table 2:

[0075] Table 2

[0076]

[0077] Note: - indicates not detected.

[0078] From the above experimental results, it can be seen that compared with the comparative example of using glucose amylase to completely enzymolyze starch, the centrifugal sedimentation rate of Examples 1 and 2, which only enzymolyze part of the starch, is significantly lower, and the taste and tissue state are obviously better, indicating that retaining part of the gelatinized starch can effectively improve the stability of the product; compared with Example 2, Example 1 shows that phytase and proline-specific endopeptidase can effectively reduce the content of phytic acid and gluten protein in the product, making the product healthier. Compared with Example 4, Example 3 shows that the use of cellulase and pectinase to enzymolyze cereals can slightly reduce the dietary fiber content in the product, but it has a significant improvement in taste and stability. And comparing Example 2 and Comparative Example 3, it can be seen that the traditional centrifugal deslagging cereal beverage will lose more dietary fiber. In contrast, the use of cellulase and pectinase can effectively retain dietary fiber while improving taste and stability.

[0079] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A cereal beverage for infants, characterized in that: The method comprises the following raw materials in parts by weight: 5-70% of cereals, 0-95% of fruit and vegetable juice, 0-80% of water and 1-20‰ of enzyme preparation.

2. The infant cereal beverage and preparation method thereof according to claim 1, characterized in that: The cereals include one or more of corn, rice, millet, barley, wheat, oats, rye, buckwheat, coix seed, and highland barley.

3. The infant cereal beverage and preparation method thereof according to claim 1, characterized in that: The enzyme preparation comprises one or more of cellulase, pectinase, proline-specific endopeptidase (protease), α-amylase, glucoamylase and phytase.

4. A method for preparing a cereal beverage for infants and young children, comprising the following steps: Step 1, soaking: soak the grains with RO water, add cellulase and pectinase, and soak for 10-60 minutes at 20-60℃; Step 2, grinding: drain the soaked grains or not, and grind them using a colloid mill; Step 3, enzymolysis: adding the ground grains to part or all of the water and fruit and vegetable juice, dispersing and mixing to obtain liquid A, adding α-amylase and glucoamylase respectively for enzymolysis at a temperature of 40-70°C for 20-60 minutes to obtain liquids B and C; Step 4, mixing after enzyme inactivation: the solution obtained in step 3 is subjected to enzyme inactivation treatment: the temperature is 90-95°C, the time is 5-10min, and the feed solutions A, B, and C are mixed in a ratio of 1:1-50:1-50, or the grain solutions B and C are mixed in a ratio of 1:5-5:1; Step 5, mixing: adding water and fruit and vegetable juice not added in step 3 to the grain solution obtained in step 4, and mixing evenly, or directly proceeding to step 6; Step 6; Enzymatic hydrolysis: add proline-specific endopeptidase and phytase to the liquid for enzymatic hydrolysis at a temperature of 40-60°C for 30-90 minutes; Step 7, homogenization: homogenize the enzymatically hydrolyzed liquid at 40-70°C and 10-30Mpa; Step 8, canning and sterilization: can the homogenized liquid and sterilize it in a water bath (85-98°C, 5-25min) or a sterilizer (115-130°C, 5-20min) to achieve commercial sterility.

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