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Preparation method of millet beverage

A millet and beverage technology, applied in food preparation, application, food science, etc., can solve the problems of long time consumption and high energy consumption, and achieve the effect of reducing operation steps, low energy consumption and good uniformity

Active Publication Date: 2014-12-03
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of gelatinization (boiling) required in the processing process of nutritional beverages prepared from millet, high energy consumption, long time consumption, and stratification during long-term static storage, the present invention provides a preparation method of millet beverages

Method used

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  • Preparation method of millet beverage
  • Preparation method of millet beverage

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Experimental program
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specific Embodiment approach 1

[0020] Specific embodiment one: millet beverage of this embodiment is prepared according to the following steps:

[0021] 1. After pulverizing the millet, mix and stir evenly according to the mass ratio of millet powder and water 1:8-12;

[0022] 2. Add protease, high-temperature amylase compound enzyme preparation and salt to the mixed liquid in step 1, and then enzymolyze it for 45 minutes at a temperature of 85-90°C and a pH value of 5-8;

[0023] 3. After enzymatic hydrolysis and liquefaction in the second step, add cellulase and glucoamylase, and carry out the second enzymatic hydrolysis under the conditions of pH value 4.8-7.0 and temperature 55-60°C, and the enzymatic hydrolysis time is 45 minutes;

[0024] 4. Heat the millet mixture that has been enzymatically hydrolyzed twice to boiling and keep it for 5 minutes, then cool and filter for 2 times, use a 120-mesh sieve for the first filter, and a 500-mesh sieve for the second filter, to obtain millet emulsion;

[0025]...

specific Embodiment approach 2

[0036] Specific embodiment two: the difference between this embodiment and specific embodiment one is: use broken millet in step one. Other steps and parameters are the same as those in Embodiment 1.

[0037] With the improvement of people's living standards, the processing precision is continuously improved, and the product classification is gradually strengthened, and more and more broken millet is produced. The nutritional content of broken millet is basically the same as that of millet, but its price is only 1 / 3~ of millet. 1 / 2, the selection of crushed millet can not only effectively reduce costs, save resources, greatly increase its added value, but also reduce the cost of crushing.

specific Embodiment approach 3

[0038] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is: 1, millet is pulverized and mixed by the mass ratio of 1:10 and stirred evenly. Other steps and parameters are the same as those in Embodiment 1 or 2.

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Abstract

The invention discloses a preparation method of a millet beverage, relates to a preparation method of a cereal beverage, and solves the problems that during the preparation of the nutritional beverage prepared from millet, the pasting is needed, the energy consumption is high, a large amount of time is consumed, and the layering problem occurs after a long time of standing and storage. The preparation method comprises the following steps: crushing the millet, adding water into the crushed millet, and mixing and stirring the mixture uniformly; adding a protease and high-temperature amylase composite enzyme preparation; adding a cellulase and a saccharifying enzyme; cooling and filtering; adding vegetable oil; carrying out homogenization, high-temperature sterilization, and filling to obtain the millet beverage finished product. The method is applied to the field of beverage preparing.

Description

technical field [0001] The invention relates to a preparation method of a cereal beverage. Background technique [0002] Millet, known as millet or millet in ancient China, is commonly known as millet. The caryopsis after shelling the millet is millet, which is yellow, off-white, brown or black in color; because of its small grain size, about 2 mm in diameter, it is named millet. Millet has the characteristics of short growth period, wide adaptability, drought resistance, barren resistance, storage resistance, and rich nutrition. It contains carbohydrates, proteins, fatty acids, mineral elements, yellow pigments, polyphenols, etc. There are many deep-processed products using millet as raw material in foreign countries, while domestically, refined millet and millet crisps are the main products. Millet has always accounted for a relatively high proportion in the production and processing of miscellaneous grains, but it is mainly sold in the form of raw grains, with low econo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
Inventor 董艳张正海杨庆丽姬妍茹刘宇峰肖宇田媛
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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