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Preparation method of oat juice compound beverage

A technology of oatmeal and fruit juice, which is applied in the field of preparation of oatmeal fruit juice compound drinks, can solve the problems of fat floating, starch aging, delamination, etc., and achieve the effect of milky white color, high stability and simple production process

Inactive Publication Date: 2016-06-29
GUILIN SEAMILD BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oat juice compound drinks contain a large amount of oat starch, which is a starch-based system. During storage, there will be chemical changes such as starch aging and physical problems such as precipitation, delamination, and fat floating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Put the oatmeal in a washing machine for cleaning, and then put it in an infrared oven for baking, the baking temperature is 140°C, and the baking time is 15 minutes;

[0027] (2) By oat weight, adding 3 times the mass fraction is 0.5% NaHCO 3 Solution, soak at room temperature for 10 hours;

[0028] (3) The soaked oats are heated to 75°C according to the material-to-water ratio of 1:10, ground for 5 minutes, filtered to remove pulp residue, and oat pulp is obtained for later use;

[0029] (4) Apples are cleaned and peeled, cut into pieces and squeezed to obtain apple juice, and set aside;

[0030] (5) Add 10% apple juice and 5% sucrose by weight of oat pulp, add citric acid to adjust pH to 5, add 0.10% thickener sodium alginate, 0.20% emulsifier sodium stearoyl lactylate, stir Uniform;

[0031] (6) The prepared oat berry juice adopts a second homogenization process, the first time is 60°C, 40MPa, and the second time is 55°C, 50MPa;

[0032] (7) Sterilization an...

Embodiment 2

[0034] (1) Put the oatmeal in a washing machine for cleaning, and then put it in an infrared oven for baking at a baking temperature of 160°C and a baking time of 12 minutes;

[0035] (2) by weight of oats, adding 4 times the mass fraction is 0.4% NaHCO 3 Solution, soak at room temperature for 11 hours;

[0036] (3) The soaked oats are heated to 80°C according to the material-to-water ratio of 1:15, ground for 7 minutes, filtered to remove pulp residue, and oat pulp is obtained for later use;

[0037] (4) kiwi fruit is cleaned and peeled, squeezed to obtain kiwi fruit juice, and set aside;

[0038] (5) Add 12% kiwi juice, 7% sucrose, citric acid to adjust the pH to 5.2, add 0.15% thickener xanthan gum, 0.18% emulsifier sucrose fatty ester, and stir evenly ;

[0039] (6) The prepared oat berry juice adopts a second homogenization process, the first time is 65°C, 50MPa, and the second time is 60°C, 55MPa;

[0040] (7) Sterilization and filling: UHT sterilization method is ad...

Embodiment 3

[0042] (1) Put the oatmeal in a washing machine for cleaning, and then put it in an infrared oven for baking, the baking temperature is 180°C, and the baking time is 11 minutes;

[0043] (2) by weight of oats, add 5 times the mass fraction of 0.3% NaHCO 3 Solution, soak at room temperature for 12 hours;

[0044] (3) The soaked oats are heated to 85°C according to the material-to-water ratio of 1:20, ground for 10 minutes, filtered to remove pulp residue, and oat pulp is obtained for later use;

[0045] (4) Guava is cleaned and cut into pieces and squeezed to obtain guava juice, which is set aside;

[0046] (5) Add 15% guava juice and 9% sucrose by weight of oat pulp, add citric acid to adjust the pH to 5.3, add 0.20% thickener pectin, 0.22% emulsifier distilled monoglyceride, stir Uniform;

[0047] (6) The prepared oat berry juice adopts a second homogenization process, the first time is 70°C, 60MPa, and the second time is 65°C, 65MPa;

[0048] (7) Sterilization and fillin...

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PUM

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Abstract

The invention discloses a preparation method of an oat juice compound beverage. The oat juice compound beverage is prepared by raw materials cleaning, baking, pulping, juice squeezing, blending and conditioning, homogenizing, sterilizing and canning. According to the oat juice compound beverage, on the basis of keeping all nutritional ingredients of oat milk, juice is added into the oat milk, thus the contents of vitamin, organic acid, oligosaccharide and mineral substances in the juice beverage are enhanced; the juice beverage is enabled to contain polyphenols, and thus the nutritional value of the juice beverage is higher than that of a similar product. The oat juice compound beverage has rich oat characteristic flavor, and sweet and sour taste of juice, and is milky-white in color, comprehensive in nutrition, good in mouth feel, high in stability, simple in production process and is especially suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of an oat juice compound drink. Background technique [0002] Oatmeal is rich in protein, fat, calcium, phosphorus, iron and B vitamins, and rich in water-soluble fiber and β-polyglucose, which has the effect of preventing atherosclerosis, hyperlipidemia and coronary heart disease. [0003] Juice is a juice product obtained from fresh fruit through physical methods such as pressing, centrifugation, and extraction. It has a good taste and high nutritional value, and is easily absorbed by the human body, so it is deeply loved by people. In addition, fruit juice is also a physiologically alkaline food, which can neutralize excessive acidic substances in the human body and maintain acid-base balance. [0004] Oatmeal fruit juice compound drink is made by adding auxiliary materials such as sucrose and fruit juice and additives such as thickene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/00A23L2/52A23L2/60
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2200/30
Inventor 李璐肖平波粟桂民赵冬
Owner GUILIN SEAMILD BIOTECH DEV
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