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Panicum miliaceum nutrition milk and preparation method thereof

A technology of glutinous millet and nutrition, which is applied in the field of grain beverage processing, glutinous millet nutritional milk and its preparation, and glutinous millet nutritional milk, can solve the problems of low lysine content, achieve rich nutrition, delicate taste, and broaden the consumer population Effect

Active Publication Date: 2012-10-17
GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In addition, millet is rich in nutrition and balanced. The only shortcoming is that the content of lysine is low. If some milk and soy products are added properly, the nutrition can be more balanced

Method used

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  • Panicum miliaceum nutrition milk and preparation method thereof
  • Panicum miliaceum nutrition milk and preparation method thereof
  • Panicum miliaceum nutrition milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Weigh 100 parts by weight of japonica millet, soak the rice with 2 times the weight of water at room temperature, take it out after 24 hours, add water to the millet and water according to the weight ratio of 1:8, and grind it on a self-partitioning grinding wheel. Standby; heat gelatinization at 70°C for 15 minutes; coarsely grind the millet paste after gelatinization, and then perform colloidal fine grinding; degas the refined rice slurry through a vacuum degasser, and vacuum It is 0.8Mpa and the center temperature is 90℃; the slurry temperature before homogenization is lower than 50℃, and the pressure of 18MPa is selected for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization at 121℃, 20 minutes, killing The germs and spoilage bacteria are quickly cooled to 38°C after exiting the sterilization pot to prepare the millet nutritional milk of the present invention.

Embodiment 2

[0034] Weigh 100 parts by weight of ordinary glutinous millet, soak the rice in 2 times the weight of water at room temperature, take it out after 24 hours, add water to the millet and water according to the weight ratio of 1:8, and grind it on a self-partitioning grinding wheel. Standby; heat gelatinization at 70°C for 15 minutes; coarsely grind the millet paste after gelatinization, and then perform colloidal fine grinding; degas the refined rice slurry through a vacuum degasser, and vacuum It is 0.8Mpa and the center temperature is 90℃; the slurry temperature before homogenization is lower than 50℃, and the pressure of 18MPa is selected for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization at 121℃, 20 minutes, killing The pathogens and spoilage bacteria are quickly cooled to 38°C after exiting the sterilization pot to prepare the glutinous millet nutritional milk of the present invention.

Embodiment 3

[0036] Weigh 100 parts by weight of "Jichuang 1" glutinous millet, soak the rice with 2 times the weight of water at room temperature, take it out after 24 hours, add water to the millet and water in a ratio of 1:9, and grind on a self-partition grinding wheel mill , Homogenized for use; heat gelatinization at 70°C for 15 minutes; coarsely grind the milled rice paste after gelatinization, and then perform colloidal fine grinding; degas the refined rice slurry through a vacuum degasser , The vacuum degree is 0.8Mpa, the center temperature is 90℃; the slurry temperature before homogenization is required to be lower than 50℃, and the pressure of 18MPa is selected for homogenization; the homogenized emulsion is subjected to high temperature and high pressure sterilization at 121℃, 15 minutes , Kills pathogenic bacteria and spoilage bacteria, and quickly cools to 38°C after leaving the sterilization pot to prepare the glutinous millet nutritional milk of the present invention.

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Abstract

The invention relates to a panicum miliaceum nutrition milk prepared by adopting panicum miliaceum as a raw material, and a preparation process thereof, and particularly to a panicum miliaceum nutrition milk or a composite panicum miliaceum nutrition milk prepared by adopting a rust-resistant glutinous setaria italica variety Jichuang 1 panicum miliaceum as a raw material, and a preparation process thereof. The panicum miliaceum nutrition milk or the composite panicum miliaceum nutrition milk prepared by the method of the present invention has the following advantages that: the milk liquid isstable; aging solidification and precipitation can not be generated after long time storage; the milk does not require additions of any anti-solidification stabilizers, such that the milk is environmental protection and health; the product adopts foxtail millet, such that characteristics of rich nutrition, easy digesting and absorbing, and delicate taste are provided; the product is especially matched with milk protein and soy protein, such that the nutrition is balanced, the dietary tradition that Chinese people like eating foxtail millet can be inherited, and the milk can replace the meal; the product is suitable for mass consumption, is convenient for salaried person, and has low cost; with the milk, consumer groups can be broadened, the product is suitable for large-scale development,and the development of the setaria italica industry can be promoted.

Description

Technical field [0001] The invention belongs to grain beverage processing technology in the field of food processing, and specifically relates to a glutinous millet nutritional milk prepared with glutinous millet as a raw material and a preparation process thereof; in particular, it relates to the rust-resistant, waxy millet variety "Jichuang 1" Glutinous millet nutritional milk prepared from glutinous millet as a raw material and a preparation process thereof. Background technique [0002] Processing grains into beverages is an improvement in the production technology of coarse grains, which provides consumers with greater convenience. This is a significant difference between cereal beverages and traditional beverages. Cereal beverages have surpassed the basic traditional beverages of "satisfying taste and quenching thirst". When the demand is met, the concept of "meal replacement" and consumer demand are effectively connected. [0003] Cereal beverages will be one of the trends ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23C9/152A23C11/02A23L11/65
Inventor 董志平全建章谢剑锋黄小林董立马继芳刘磊李志勇白辉朱彦彬郑直
Owner GRAIN RES INST HEBEI ACAD OF AGRI & FORESTRY SCI
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