Multiple enzymolysis process of cereal beverage based on millet milk

Abstract

The invention belongs to the technical field of cereal beverage preparation, and provides a multiple enzymolysis process of a cereal beverage based on millet milk. The method comprises the following steps: S1, pretreating raw material millet; s2, grinding the pretreated raw material millet to prepare millet puree; s3, heating the millet primary pulp, adding saccharifying enzyme, and carrying out primary enzymolysis reaction to obtain primary millet enzymatic hydrolysate; s4, heating the primary millet enzymatic hydrolysate, adding high-temperature amylase, and carrying out a liquefaction enzymatic hydrolysis reaction; s5, after the liquefaction enzymolysis reaction is completed, carrying out solid-liquid separation to obtain secondary millet milk enzymatic hydrolysate; and S6, homogenizing and sterilizing the secondary millet milk enzymatic hydrolysate to obtain the finished millet milk cereal beverage. The pure natural millet raw material is adopted, no additive or other auxiliary materials are added, the millet puree is green and healthy, meanwhile, the millet puree is subjected to enzymolysis through a repeated enzymolysis technology, macromolecular substances in the millet puree are subjected to enzymolysis to form micromolecular substances, and the micromolecular substances can be conveniently absorbed by the human body.

Description

Technical Field

[0001] The invention belongs to the technical field of cereal beverage preparation, and in particular relates to a multiple enzymatic hydrolysis process of a cereal beverage based on millet milk. Background Art

[0002] Cereal beverages refer to beverage products made from cereals as the main raw materials, and are an important part of cereal foods, such as millet, coix seed, barley, wheat, corn, etc. Among them, millet contains as many as 18 kinds of nutrients, including 17 kinds of amino acids, including 8 essential amino acids for the human body, which can promote the secretion of melatonin in the human body, and have good effects on nausea, heat disease, Dantian, invigorating deficiency and tuberculosis, and opening the stomach. In the prior art, the preparation of cereal beverages containing millet milk is mainly made by grinding and processing natural millet. Although it can ensure a good flavor of the beverage, the roughly ground millet milk contains more macromolecular substances, which are not easily absorbed by the human body, especially for people with weak gastrointestinal function, which leads to reduced efficacy of the beverage. Summary of the invention

[0003] The purpose of the present invention is to provide a multiple enzymatic hydrolysis process for a cereal beverage based on millet milk, so as to solve the technical problems existing in the prior art.

[0004] In order to achieve the above object, the technical solution adopted by the present invention is as follows: A multiple enzymatic hydrolysis process for a cereal beverage based on millet milk comprises the following steps: Step S1: pre-treating the raw millet; Step S2: grinding the pretreated raw millet to obtain millet puree; Step S3: heating the millet pulp and adding saccharifying enzyme to perform an enzymatic hydrolysis reaction to obtain a primary millet hydrolyzate; Step S4: heating the primary millet enzymatic hydrolysate and adding high-temperature amylase to perform liquefaction enzymatic hydrolysis reaction; Step S5: after the liquefaction enzymolysis reaction is completed, solid-liquid separation is performed to obtain a secondary enzymolysis solution of millet milk; Step S6: homogenizing and sterilizing the millet milk secondary enzymatic hydrolyzate to obtain a finished millet milk cereal beverage.

[0005] In a preferred embodiment, the pretreatment in step S1 includes washing, removing impurities, and then soaking the millet in water until it is semi-soft.

[0006] In a preferred embodiment, in step S2, during grinding, an equal mass of water is added for grinding.

[0007] In a preferred embodiment, in step S3, the millet pulp is heated to 50-55° C., and the enzymatic hydrolysis reaction time is 1-1.5 h.

[0008] In a preferred embodiment, in step S4, the temperature of the initial millet hydrolysate is raised to 85-90° C. and the hydrolysis time is 0.5-1 h.

[0009] In a preferred embodiment, in step S6, the homogenization temperature is 55-60°C, and the homogenization pressure is 20-30 MPa.

[0010] In a preferred embodiment, the sugar concentration of the prepared millet milk-cereal beverage product is less than 2.5 grams per 100 milliliters.

[0011] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention uses pure natural millet raw material without adding any additives or other auxiliary materials, which is green and healthy. At the same time, multiple enzymatic hydrolysis processes are used to hydrolyze the millet pulp, and the macromolecular substances in the millet pulp are hydrolyzed into small molecular substances to facilitate human absorption.

[0012] (2) The finished product prepared according to the present invention contains rich nutrients and has the effects of strengthening the spleen and stomach, benefiting the intestines, and improving the digestion and absorption system. It is particularly suitable for people with weak spleen and stomach and indigestion. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 It is a schematic diagram of the process of the present invention. DETAILED DESCRIPTION

[0014] In order to make those skilled in the art have a clearer understanding and knowledge of the present invention, the present invention is further described in detail below in conjunction with the embodiments. It should be known that the specific embodiments described below are only used to explain the present invention, and are convenient for understanding. The technical solutions provided by the present invention are not limited to the technical solutions provided by the following embodiments, and the technical solutions provided by the embodiments should not limit the protection scope of the present invention.

[0015] Example like Figure 1 As shown, this embodiment provides a multiple enzymatic hydrolysis process for a cereal beverage based on millet milk, and its design principle is to perform multiple enzymatic hydrolysis on millet pulp to obtain a millet milk dilution, and then concentrate the millet milk dilution. While retaining the original nutrients of millet, it provides more easily absorbed nutrients and improves the taste of the finished product.

[0016] In this embodiment, a multiple enzymatic hydrolysis process of a cereal beverage based on millet milk is used to prepare a cereal beverage containing millet milk, and the specific steps are as follows: 1. Step S1: Pre-treating the raw millet The pretreatment method includes washing, removing impurities, and then soaking the millet in water until it is semi-soft; after the millet is washed and impurities are removed, technicians in this field can also pretreat the millet raw material by steaming.

[0017] Step S2: Grind the pretreated millet to prepare millet pulp Taking the total amount of the final finished cereal beverage as 100% by mass, take 10-30% of the raw millet, and then add an equal mass of water for grinding, thereby preparing millet puree. The amount of raw millet used is, for example, 12%, 14%, and 17%. Those skilled in the art can select a matching amount according to the designed ratio.

[0018] Step S3: Perform an enzymatic hydrolysis on the millet pulp to obtain a primary millet hydrolysate After the millet puree obtained in step S2 is heated to 50-55°C, for example, 52°C, a person skilled in the art can select other temperatures within this temperature range, and the enzymolysis reaction time is 1-1.5h, a person skilled in the art can select other times within this time range, for example, 65min, 70min, etc.; after the temperature of the millet puree reaches a suitable temperature, a saccharifying enzyme is added for a primary enzymolysis to obtain a primary millet enzymolysis solution, wherein, based on the total amount of the final finished cereal beverage as 100% by mass, the amount of saccharifying enzyme added is 0.05-0.1%, for example: 0.06%, 0.08%, 0.09%, a person skilled in the art can select a matching amount according to the designed ratio; the amount of enzyme preparation, the enzymolysis temperature and time all have an impact on the enzymolysis effect, and the amount of enzyme preparation, the enzymolysis temperature and time adopted in this embodiment are all suitable for the enzymolysis of millet puree.

[0019] Step S4: Liquefaction and enzymolysis of the primary millet hydrolysate The prepared primary millet hydrolysate is heated to a temperature of 85°C to 90°C, for example, 85°C, 87°C, etc., and those skilled in the art can select other temperatures within this temperature range; after reaching the set temperature, high-temperature amylase is added to carry out liquefaction enzymatic hydrolysis reaction, i.e., secondary enzymatic hydrolysis; wherein, based on the total amount of the final finished cereal beverage as 100% by mass, the amount of high-temperature amylase added is 0.05-0.1%, for example, 0.06%, 0.08%, 0.09%, and those skilled in the art can select a matching amount according to the designed ratio.

[0020] Step S5: Solid-liquid separation to obtain millet milk secondary enzymatic hydrolysate After the liquefaction enzymatic hydrolysis reaction is completed, solid-liquid separation is performed, and the supernatant is taken to obtain the millet milk secondary enzymatic hydrolyzate.

[0021] 6. Step S6: Homogenization and Sterilization The finished product is obtained by homogenizing and sterilizing the secondary enzymatic hydrolyzate of millet milk; the homogenization temperature is 55-60°C, and the homogenization pressure is 20-30MPa. Homogenization and sterilization are conventional technical means in the art, so they are not described in detail here.

[0022] By the above method, a millet milk cereal beverage product is obtained. In a further preferred embodiment, the sugar concentration of the prepared millet milk cereal beverage product is less than 2.5 grams per 100 milliliters, which meets the low-sugar standard, and the millet milk cereal beverage product has a richer taste, a denser texture, and a mellower mouthfeel. The millet milk cereal beverage product has high nutritional value and good absorbability. While retaining the original nutrients of millet, it provides more easily absorbed nutrients, is not only suitable for all people, but also is conducive to drinking by people with weak gastrointestinal function.

[0023] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A multiple enzymatic hydrolysis process for a cereal beverage based on millet milk, characterized in that: The steps include: Step S1: pre-treating the raw millet; Step S2: grinding the pretreated raw millet to obtain millet puree; Step S3: heating the millet pulp and adding saccharifying enzyme to perform an enzymatic hydrolysis reaction to obtain a primary millet hydrolyzate; Step S4: heating the primary millet hydrolysate and adding high-temperature amylase to perform liquefaction enzymolysis reaction; Step S5: after the liquefaction enzymolysis reaction is completed, solid-liquid separation is performed to obtain a secondary enzymolysis solution of millet milk; Step S6: homogenizing and sterilizing the millet milk secondary enzymatic hydrolyzate to obtain a finished millet milk cereal beverage.

2. The multiple enzymatic hydrolysis process of the cereal beverage based on millet milk according to claim 1, characterized in that: The pretreatment in step S1 includes washing, removing impurities, and then soaking the millet in water until it is semi-soft.

3. The multiple enzymatic hydrolysis process of the cereal beverage based on millet milk according to claim 2, characterized in that: In the step S2, during grinding, an equal mass of water is added for grinding.

4. The multiple enzymatic hydrolysis process of the cereal beverage based on millet milk according to claim 3, characterized in that: In step S3, the millet pulp is heated to 50-55° C., and the enzymatic hydrolysis reaction time is 1-1.5 h.

5. The multiple enzymatic hydrolysis process of the cereal beverage based on millet milk according to claim 4, characterized in that: In the step S4, the temperature of the initial millet hydrolysate is raised to 85-90° C. and the hydrolysis time is 0.5-1 h.

6. The multiple enzymatic hydrolysis process of the cereal beverage based on millet milk according to claim 5, characterized in that: In step S6, the homogenization temperature is 55-60° C., and the homogenization pressure is 20-30 MPa.

7. The multiple enzymatic hydrolysis process of the cereal beverage based on millet milk according to any one of claims 1 to 6, characterized in that: The sugar concentration of the prepared millet milk cereal beverage product is less than 2.5 grams per 100 milliliters.

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