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Fresh and cool enzymolysis grain beverage and preparation method thereof

A cereal beverage, refreshing technology, applied in the field of non-alcoholic beverages, can solve the problems of complex production steps, common product effects, single type of enzymes, etc., and achieves the effects of stable tissue, simple production process and good tissue stability.

Inactive Publication Date: 2012-06-13
XIAMEN HUIERKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The above-mentioned cereal beverages produced by enzymatic hydrolysis process, one is a step-by-step enzymatic hydrolysis method, and the production steps are complicated; the other is that the type of enzyme used is single, and the product effect obtained is ordinary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The raw material formula (by mass percentage) is: oat 10%, sodium citrate 0.06%, sucrose ester 0.08%, xanthan gum 0.08%, gellan gum 0.02%, α-amylase 0.5%, glucoamylase 0.25%, Pullulanase 0.8%, the rest is water.

[0052] 1) Accurately weigh the oats;

[0053] 2) Bake the weighed oats at 145°C for 32 minutes;

[0054] 3) Homogenize the baked oats through two colloid mills at 20 MPa to obtain feed liquid A;

[0055] 4) Add α-amylase, glucoamylase and pullulanase to feed solution A at the same time, and perform enzymatic hydrolysis at 65°C for 85 minutes. After the enzymatic hydrolysis was completed, the enzyme was inactivated at 93°C for 5 minutes to obtain the enzyme-inactivated feed solution B;

[0056] 5) Use vibrating sieve equipment to separate the crude fiber from the feed liquid B after deactivating the enzyme, and filter it with 150 mesh to obtain the feed liquid C;

[0057] 6) Add material liquid C, sodium citrate, emulsifier, and stabilizer to hot water at 8...

Embodiment 2

[0066] The raw material formula (by mass percentage) is: black rice 6%, millet 2%, brown rice 3%, sodium citrate 0.02%, glyceryl monostearate 0.03%, xanthan gum 0.08%, α-amylase 0.6%, Glucoamylase 0.3%, pullulanase 0.6%, the balance is water.

[0067] 1) accurately weigh black rice, millet and brown rice;

[0068] 2) Bake the weighed black rice at 150° C. for 30 minutes. Precook the weighed millet and brown rice at 100°C for 30 minutes;

[0069] 3) Homogenize the baked black rice and the precooked millet and brown rice through two colloid mills at 15 MPa to obtain a mixed slurry A;

[0070] 4) Simultaneously add α-amylase, glucoamylase and pullulanase to the composite slurry A, and perform enzymatic hydrolysis at 64°C for 90 minutes. After the enzymatic hydrolysis is completed, inactivate the enzyme at 95°C for 6 minutes to obtain the enzyme-inactivated feed solution B;

[0071] 5) Use a pulp and residue separator to separate the crude fiber from the feed liquid B after de...

Embodiment 3

[0081] The raw material formula (by mass percentage) is: red bean 4%, corn 2%, wheat 2%, sodium citrate 0.07%, glyceryl monostearate 0.02%, gellan gum 0.05%, sodium alginate 0.01%, α- 0.4% amylase, 0.1% glucoamylase, 0.5% pullulanase, and the rest is water.

[0082] 1) Accurately weigh red beans, corn and wheat;

[0083] 2) Precook the weighed red beans, corn and wheat at 100°C for 35 minutes;

[0084] 3) Homogenize the precooked red beans, corn and wheat through two colloid mills at 25 MPa to obtain mixed slurry A;

[0085] 4) Add α-amylase, glucoamylase and pullulanase to the homogenized composite slurry A at the same time, and perform enzymatic hydrolysis at 68°C for 88 minutes. After the enzymatic hydrolysis was completed, the enzyme was inactivated at 95°C for 5 minutes to obtain the enzyme-inactivated feed solution B;

[0086] 5) Separate the crude fiber from the feed liquid B after deactivating the enzyme with a pulp and slag separator, and filter through 140 mesh to...

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Abstract

The invention provides a fresh and cool enzymolysis grain beverage and a preparation method thereof, relating to a non-alcoholic beverage. The invention aims to provide a fresh and cool enzymolysis grain beverage which retains original nutrition and functional components of grains and is fine, fresh and cool in taste, stable in product composition and low in viscosity, and a preparation method thereof. The beverage is prepared from the following raw materials: 8-12% of grains, 0.01-0.2% of sodium citrate, 0.01-0.4% of emulsifier, 0.05-0.5% of stabilizer, 1.0-2.3% of processing auxiliary agent and the balance of water. The preparation method comprises the steps of: pre-cooking or baking the grains, carrying out colloid milling and homogenizing, adding the processing auxiliary agent, carrying out enzymolysis, then inactivating the enzyme, separating, and filtering to obtain coarse fiber and a material liquid C; adding the material liquid C, sodium citrate, emulsifier and stabilizer to hot water, diluting to certain volume with blending water to obtain a blended liquid, cooling, then conveying to an ultrahigh-temperature instantaneous sterilizing system, preheating, degassing, homogenizing, and then carrying out ultrahigh-temperature instantaneous sterilizing; and filling the blended liquid after ultrahigh-temperature instantaneous sterilizing, and then packaging.

Description

technical field [0001] The invention relates to a non-alcoholic beverage, in particular to a method for developing a refreshing cereal beverage using enzymatic hydrolysis technology. Background technique [0002] my country has the reputation of "Kingdom of Miscellaneous Grains", but the development status of deep-processed cereals and miscellaneous grains is not optimistic. At present, there are four types of grain processing in my country: one is raw grain or primary processed products that have been simply sorted and packaged; the other is traditional snacks; the third is solid convenience food; the fourth is brewing with sorghum and barley as raw materials food. The existing problems are mainly manifested in: first, the level of development is low, the transformation amount of grain processing is only about 10% of the total output, and the overall level of industrialization technology is low; Competitive advantages; third, the processing grade of miscellaneous grains is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
Inventor 叶争鸣吴庆军凌良华周素珊
Owner XIAMEN HUIERKANG FOOD
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