Preparation method of high dietary fiber oat drink

Abstract

The present invention discloses a preparation method of high dietary fiber oat drink. The preparation method comprises the following steps: step 1, oats are selected; impurities in the oats are removed; the oats are washed and filtered dry; and the filtered oats are subjected to high-pressure cooking; step 2, an appropriate amount of water is added; and the materials are put into a colloid mill tobe crushed for twice to obtain an oat thick slurry; step 3, medium temperature amylase at an oat content of 1% is added into the oat thick slurry to conduct enzymatic hydrolysis at 50 DEG C for 30 min; and after the enzymatic hydrolysis, temperature rises to 90 DEG C to conduct enzyme deactivation for 10 min; step 4, insoluble matters are centrifuged out to obtain stable oat juice; step 5, inulinis added to the oat juice to be stirred evenly; and water is added into constant volume; step 6, after the constant volume setting, twice homogenization is conducted; and step 7, instantaneous high-temperature sterilization at 140 DEG C is conducted for 15 seconds; and sterilizing and cold filling are conducted to obtain object drink. The oats are processed into drink to enable people to absorb the nutrition of the oats and help digestion and absorption. Besides, the drink is ready-to-drink, easy to carry and drink, simplified in diet strategy and more in line with fast-paced and high-health-preserving needs of modern life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of oatmeal beverage with high dietary fiber. Background technique [0002] Cereal food retains trace elements, multivitamins, dietary fiber and other nutritional elements of cereals to the greatest extent, and has high nutritional value. It has been proven that long-term consumption of whole grain foods can improve various chronic diseases in the human body, and has become a hot spot of global concern. However, although current whole grain foods have higher dietary fiber content, they are mainly insoluble dietary fiber, and the content of soluble dietary fiber that is more easily utilized by the human body is relatively low. Therefore, increasing the content of soluble dietary fiber in whole grain food is beneficial to improve the nutritional value of the product. [0003] In view of this, the present invention is proposed. Contents of the inven...

AI Technical Summary

Problems solved by technology

However, although the current whole grain food has a high dietary fiber content, it is mainly insoluble dietary fiber, and the content of soluble dietary fiber that is more easily utilized by the human body is relatively low.