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Oat dietary fiber beverage and preparation method thereof

A technology of oat dietary fiber and preparation technology, which is applied in the field of food processing, can solve the problems of single product and low added value, and achieve the effects of preventing protein precipitation, improving stability, and low price

Inactive Publication Date: 2018-11-16
YUNCHENG POLYTECHNIC COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of oat processing characteristics, the development of oat food is still at a low level. The oat processed products that appear on the market are mainly oat flakes, oat porridge and other products. The products are single and the added value is very low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An oatmeal dietary fiber beverage and a preparation method thereof, comprising the following steps:

[0027] 1) Milling: Select oats with full grains, no pests, and no rottenness. After cleaning and removing impurities, the enzymes are deactivated by high-pressure steam (temperature 121°C, time 10 minutes), dried, and pulverized to obtain oat flour.

[0028] 2) Mixing and gelatinization: Weigh a certain amount of oat flour, add 13 times of water to adjust the slurry, and gelatinize at 80° C. for 40 minutes to obtain gelatinized oatmeal.

[0029] 3) Enzymolysis: add barley malt powder with an oat raw material weight of 8% to the gelatinized oat pulp, react at a temperature of 60°C and a pH of 6.0 for 60 minutes, and filter through a 200-mesh filter cloth to obtain oat beverage puree .

[0030] 4) Compounding: add oat bran soluble dietary fiber powder to the oat beverage raw slurry, the addition amount is 4%, stir evenly, and pass through a colloid mill once to obtain oa...

Embodiment 2

[0037] An oatmeal dietary fiber beverage and a preparation method thereof, comprising the following steps:

[0038] 1) Milling: Select oats with full grains, no pests, and no rottenness. After cleaning and removing impurities, the enzymes are deactivated by high-pressure steam (temperature 121°C, time 10 minutes), dried, and pulverized to obtain oat flour.

[0039] 2) Mixing and gelatinization: Weigh a certain amount of oat flour, add 14 times of water to adjust the slurry, and gelatinize at 85° C. for 30 minutes to obtain gelatinized oatmeal.

[0040] 3) Enzymolysis: Add barley malt powder with 9% oat raw material weight to the gelatinized oat pulp, react at a temperature of 60° C. and pH 6.0 for 60 minutes, and filter through a 200-mesh filter cloth to obtain oat beverage puree.

[0041] 4) Compounding: add oat bran soluble dietary fiber powder to the oat beverage raw slurry, the addition amount is 4%, stir evenly, and pass through a colloid mill once to obtain oat dietary f...

Embodiment 3

[0048] An oatmeal dietary fiber beverage and a preparation method thereof, comprising the following steps:

[0049] 1) Milling: Select oats with full grains, no pests, and no rottenness. After cleaning and removing impurities, the enzymes are deactivated by high-pressure steam (temperature 121°C, time 10 minutes), dried, and pulverized to obtain oat flour.

[0050] 2) Mixing and gelatinization: Weigh a certain amount of oat flour, add 14 times of water to adjust the slurry, and gelatinize at 85° C. for 30 minutes to obtain gelatinized oatmeal.

[0051]3) Enzymolysis: Add barley malt powder with a weight of 9% oat raw material to the oat pulp after gelatinization, react at a temperature of 60°C and a pH of 6.0 for 50 minutes, and filter through a 200-mesh filter cloth to obtain oat beverage puree .

[0052] 4) Compounding: add oat bran soluble dietary fiber powder to the oat beverage raw slurry, the addition amount is 4%, stir evenly, and pass through a colloid mill once to ob...

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PUM

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Abstract

The invention discloses an oat dietary fiber beverage and a preparation method thereof. The oat dietary fiber beverage is prepared through the following steps: cleaning oats to remove impurities, killing enzymes, carrying out drying and pulverizing, blending slurry, adding barley malt for enzymatic hydrolysis, carrying out filtering, then blending dietary fiber, adding certain amounts of a stabilizing agent and a flavor auxiliary agent in proportion, and carrying out homogeneous sterilization and hot filling so as to be able to obtain the oat dietary fiber beverage. According to the invention,by utilization of the characteristics of rich containment of amylases and proteases and low price of barley malt powder, the oat dietary fiber beverage is prepared by addition of the barley malt powder instead of addition of amylases, so the cost of an enzyme preparation in the production process can be reduced; meanwhile, the oat dietary fiber beverage generates the color, flavor and taste of the barley malt, and the contents of proteins, peptides and amino acids in the oat dietary fiber beverage can be improved; and through blending of the soluble dietary fiber of oat bran, the oat dietaryfiber beverage additionally achieves the functions of reducing blood sugar and blood fat, preventing constipation and the like, so the characteristic of increasing the nutritional value and health-care function of the oat dietary fiber beverage is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of oatmeal dietary fiber beverage. Background technique [0002] Oat is an important grain, feed, and medicine crop, and its nutritional value is the highest among all grains. It is praised by nutritionists as "natural and complete nutritional food". Oat contains 8 essential amino acids required by the human body in a balanced ratio Contains a variety of other health ingredients, such as VE, linoleic acid, alkaloids, β-glucan, saponins, etc., especially the high content of β-glucan, in addition to various mineral nutrients; these substances have High health function, can prevent and treat cardiovascular disease, atherosclerosis, lower blood pressure, lower blood fat, enhance immune deficiency, prevent colon cancer, etc. Regular consumption can improve human health. Soluble in oat bran Dietary fiber has the effect of lowering blood sugar and fat and impr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/56A23L2/62A23L33/00
CPCA23L2/38A23L2/52A23L2/56A23L2/62A23L33/00
Inventor 许先猛董文宾
Owner YUNCHENG POLYTECHNIC COLLEGE
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