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Cereal beverage and preparation method thereof

A technology for beverages and cereals, applied in the field of cereal beverages and their preparation, can solve the problems of affecting the flavor of products, unable to completely retain the nutritional components of cereal raw materials, unable to decompose proteins, etc., so as to improve the utilization rate of raw materials and solve the dipeptide taste. Bitter, good for digestion and absorption

Active Publication Date: 2014-05-07
INNER MONGOLIA DAIRY TECH RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some problems in the production process of the above-mentioned existing cereal drinks, such as only adding amylase in the enzymatic hydrolysis step, but the protein in the cereal slurry cannot be decomposed, so that part of the protein is removed in the filtration step, and the cereal raw material cannot be completely retained. Nutrients; and adding protease in the enzymatic hydrolysis step decomposes the macromolecular protein into small molecular polypeptides, but the dipeptide in the polypeptide presents a bitter taste, which affects the flavor of the product

Method used

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  • Cereal beverage and preparation method thereof
  • Cereal beverage and preparation method thereof
  • Cereal beverage and preparation method thereof

Examples

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Embodiment 1

[0041] This embodiment provides an oatmeal drink and a preparation method thereof. Wherein, the formula of the oatmeal drink is (in terms of one ton of product):

[0042]

[0043] The preparation method of the oatmeal drink of the present embodiment comprises the following steps:

[0044] Ingredients: Add oat flour to water at 80±2°C, stir for 10 minutes until the two are evenly mixed to obtain oat pulp stock solution;

[0045] Enzymolysis: under the conditions of 60°C-65°C, 80-800 rev / min stirring, add medium-temperature amylase, glucoamylase, neutral protease and peptidase into oat pulp stock solution for enzymolysis reaction. Detect the viscosity of the above-mentioned grain pulp subjected to the enzymolysis reaction in 10 minutes, and stop the reaction until the viscosity of the grain pulp subjected to the enzymolysis reaction is constant to obtain an enzymolysis grain pulp;

[0046] Constant volume: heat up the above-mentioned enzymatically hydrolyzed grain pulp to 7...

Embodiment 2

[0052] This embodiment provides an oat milk drink and a preparation method thereof. Wherein, the formula of the oat milk drink is (based on one ton of product):

[0053]

[0054] The preparation method of the oat milk beverage of the present embodiment comprises the following steps:

[0055] Batching and enzymolysis steps are identical with the corresponding steps of embodiment 1;

[0056] Constant volume: Add milk to the enzymatically hydrolyzed oat pulp, heat up to 75±5°C, add microcrystalline cellulose and carrageenan, and stabilize the volume after 15 minutes;

[0057] Homogenization: Homogenize the enzymatically hydrolyzed oat pulp at 15-25MPa, 50-70°C;

[0058] Enzyme elimination and sterilization: the homogenized grain pulp is subjected to enzyme elimination and sterilization at 137°C / 4 seconds to achieve commercial sterility;

[0059] Filling: filling the sterilized cereal slurry to obtain an oat milk drink.

[0060] The product characteristics of the oat milk d...

Embodiment 3

[0062] This embodiment provides a red grain drink and a preparation method thereof. Wherein, the formula of this red valley drink is (in terms of one ton of product):

[0063]

[0064] The preparation method of the red valley drink of the present embodiment may further comprise the steps:

[0065] The batching and enzymolysis steps of red soybean milk after enzymolysis and red rice milk after enzymolysis are all the same as the corresponding steps of embodiment 1;

[0066] Constant volume: mix the enzymatically hydrolyzed red soybean milk and enzymolyzed red rice milk, add peanut butter, heat up to 75±5°C, add gellan gum, carrageenan and sucrose fatty acid ester, and stabilize the volume after 15 minutes;

[0067] Homogenization: Homogenize the enzymatically hydrolyzed grain pulp after constant volume at 15-25MPa, 50-70°C;

[0068] Enzyme elimination and sterilization: the homogenized grain pulp is subjected to enzyme elimination and sterilization at 137°C / 4 seconds to ac...

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Abstract

The invention provides a cereal beverage and a preparation method thereof. The preparation method of the cereal beverage comprises: adding medium temperature amylase, glucoamylase, neutral protease and peptidase into one or more kinds of cereal pulp original solutions to perform enzymatic hydrolysis reaction, and obtaining one or more kinds of cereal pulps subjected to enzymatic hydrolysis after the reaction is finished; when one cereal pulp original solution is subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the cereal pulp subjected to enzymatic hydrolysis, so as to obtain the cereal beverage; and when multiple kinds of cereal pulp original solutions are subjected to the enzymatic hydrolysis reaction, successively performing volume metering, homogenizing, enzyme deactivation and sterilization and loading on the multiple kinds of cereal pulps subjected to enzymatic hydrolysis, so as to obtain the cereal beverage. The invention also provides the cereal beverage which is prepared by employing the above preparation method. The cereal beverage provided by the invention is capable of completely keeping nutritional components of the cereal raw materials, is relatively beneficial for digestion and absorption of human, and has the characteristics of being smooth in mouthfeel and refreshing in flavor.

Description

technical field [0001] The invention relates to a cereal drink and a preparation method thereof, belonging to the field of drinks. Background technique [0002] Grain is the main source of human energy, protein, B vitamins and minerals. Grain provides about 2 / 3 of human energy and protein, especially in developing countries. The current annual per capita grain consumption in developing countries is about 166kg. Major grains in the world include wheat, rice, and corn, while barley, sorghum, millet, oats, and rye are minor grains. During the development of human society, people’s understanding of the nutrition and health of grains has also gone through a long process of development. Grains are the most basic and main source of food for human beings. With the development of social economy, people’s consumption of grains has begun to increase. The pursuit of taste, flavor and appearance. [0003] my country is the most populous country in the world, and it is also the largest ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L11/60
CPCA23L2/38A23L2/84
Inventor 孙超
Owner INNER MONGOLIA DAIRY TECH RES INST CO LTD
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