CN109007494A - A kind of preparation method of high dietary-fiber oat beverage - Google Patents
A kind of preparation method of high dietary-fiber oat beverage Download PDFInfo
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- CN109007494A CN109007494A CN201810723933.1A CN201810723933A CN109007494A CN 109007494 A CN109007494 A CN 109007494A CN 201810723933 A CN201810723933 A CN 201810723933A CN 109007494 A CN109007494 A CN 109007494A
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- oat
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920001202 Inulin Polymers 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 8
- 229940029339 inulin Drugs 0.000 claims abstract description 8
- 239000004382 Amylase Substances 0.000 claims abstract description 4
- 102000013142 Amylases Human genes 0.000 claims abstract description 4
- 108010065511 Amylases Proteins 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 235000019418 amylase Nutrition 0.000 claims abstract description 4
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 230000009849 deactivation Effects 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims abstract description 4
- 230000001052 transient effect Effects 0.000 claims abstract description 4
- 230000036541 health Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 235000020985 whole grains Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of high dietary-fiber oat beverage, comprising: step 1, selects oat, removes the impurity in oat, after cleaning and being filtered dry, carries out autoclaving；Step 2, suitable quantity of water is added in the oat after boiling, is put into colloid mill and crushes 2 times, obtains oat underflow；Step 3,50 degree of medium temperature amylase that oat content 1% is added in oat underflow carry out enzymatic hydrolysis 30min, and heat up 90 degree of enzyme deactivation 10min after enzymatic hydrolysis；Step 4, insoluble substance is fallen in centrifugation, obtains stable oat juice；Step 5, inulin is added in oat juice to stir evenly, by oat content 4-5%, inulin content 2% plus water constant volume；Step 6, TRANSIENT HIGH TEMPERATURE sterilizes 15 seconds under 140 degree, obtains target beverage.Oat is processed into beverage, the nutritional cost of oat can not only be absorbed, helps digest and assimilate, more there is a ready-to-drink function of beverage, portable easy drink simplifies the diet strategy of oat, more meets the fast pace of the modern life, high health demand.
Description
Technical field
The invention belongs to food processing fields, specifically, being related to a kind of preparation method of high dietary-fiber oat beverage.
Background technique
Cereal foods utmostly remain a variety of nutrition members such as microelement, multivitamin, dietary fiber of cereal
Element, nutritive value with higher.Having been found long-term consumption whole grain food there is improvement to make a variety of chronic diseases of human body
With becoming the hot spot of global concern.Though however current whole grain food dietary fiber content with higher, predominantly not
Soluble dietary fiber, the soluble dietary fibre content for being easier to be immediately used by the body are lower.Therefore improving can in whole grain food
The content of soluble dietary fiber is beneficial to promote the nutritive value of product.
In view of this present invention is specifically proposed.
Summary of the invention
The technical problem to be solved in the present invention is that overcoming the deficiencies of the prior art and provide a kind of high dietary-fiber oat drink
The preparation method of material, in order to solve the above technical problems, the present invention is using the basic conception of technical solution:
A kind of preparation method of high dietary-fiber oat beverage, comprising the following steps:
Step 1, oat is selected, the impurity in oat is removed, after cleaning and being filtered dry, carries out autoclaving；
Step 2, suitable quantity of water is added in the oat after boiling, is put into colloid mill and crushes 2 times, obtains oat underflow；
Step 3,50 degree of medium temperature amylase of oat content 1% are added in oat underflow and carries out enzymatic hydrolysis 30min, after enzymatic hydrolysis
Heat up 90 degree of enzyme deactivation 10min；
Step 4, insoluble substance is fallen in centrifugation, obtains stable oat juice；
Step 5, inulin is added in oat juice to stir evenly, by oat content 4-5%, inulin content 2% plus water constant volume；
Step 6, TRANSIENT HIGH TEMPERATURE sterilizes 15 seconds under 140 degree, obtains target beverage.
Further, the temperature of the step 1 mesohigh boiling is 121 DEG C, time 30min.
Further, the ratio of the oat in the step 2 after boiling and water is 1:3.
After adopting the above technical scheme, the present invention has the advantages that compared with prior art.
Oat is processed into beverage by the present invention, can not only absorb the nutritional cost of oat, helps digest and assimilate, more there is drink
The ready-to-drink function of material, portable easy drink simplify the diet strategy of oat, more meet the fast pace of the modern life, high health demand, are
A kind of novel green health drink.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below to the technical side in embodiment
Case is clearly and completely described, and the following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..If not
It refers in particular to, all parts, percentage are unit of weight.
Embodiment 1
A kind of preparation method of high dietary-fiber oat beverage, comprising the following steps:
Step 1, oat is selected, the impurity in oat is removed, after cleaning and being filtered dry, carries out autoclaving, autoclaving
Temperature is 121 DEG C, time 30min；
Step 2, suitable quantity of water is added in the oat after boiling, according to the ratio of oat and water 1:3, is put into colloid mill and crushes 2 times,
Obtain oat underflow；
Step 3,50 degree of medium temperature amylase of oat content 1% are added in oat underflow and carries out enzymatic hydrolysis 30min, after enzymatic hydrolysis
Heat up 90 degree of enzyme deactivation 10min；
Step 4, insoluble substance is fallen in centrifugation, obtains stable oat juice；
Step 5, inulin is added in oat juice to stir evenly, by oat content 4-5%, inulin content 2% plus water constant volume；
Step 6, TRANSIENT HIGH TEMPERATURE sterilizes 15 seconds under 140 degree, obtains target beverage.It is subsequent to carry out if production needs
Quantitative aseptic is filling, vanning storage.
Oat is processed into beverage by the present invention, can not only absorb the nutritional cost of oat, helps digest and assimilate, more there is drink
The ready-to-drink function of material, portable easy drink simplify the diet strategy of oat, more meet the fast pace of the modern life, high health demand, are
A kind of novel green health drink.
The above is only presently preferred embodiments of the present invention, is not intended to limit the present invention in any form, though
So the present invention has been disclosed as a preferred embodiment, and however, it is not intended to limit the invention, any technology people for being familiar with this patent
Member without departing from the scope of the present invention, when the technology contents using above-mentioned prompt make it is a little change or be modified to
The equivalent embodiment of equivalent variations, but anything that does not depart from the technical scheme of the invention content, it is right according to the technical essence of the invention
Any simple modification, equivalent change and modification made by above embodiments, in the range of still falling within the present invention program.
Claims (3)
1. a kind of preparation method of high dietary-fiber oat beverage, which comprises the following steps:
Step 1, oat is selected, the impurity in oat is removed, after cleaning and being filtered dry, carries out autoclaving；
Step 2, suitable quantity of water is added in the oat after boiling, is put into colloid mill and crushes 2 times, obtains oat underflow；
Step 3,50 degree of medium temperature amylase that oat content 1% is added in oat underflow carry out enzymatic hydrolysis 30min, heat up after enzymatic hydrolysis
90 degree of enzyme deactivation 10min；
Step 4, insoluble substance is fallen in centrifugation, obtains stable oat juice；
Step 5, inulin is added in oat juice to stir evenly, by oat content 4-5%, inulin content 2% plus water constant volume；
Step 6, TRANSIENT HIGH TEMPERATURE sterilizes 15 seconds under 140 degree, obtains target beverage.
2. a kind of preparation method of high dietary-fiber oat beverage according to claim 2, which is characterized in that the step
The temperature of 1 mesohigh boiling is 121 DEG C, time 30min.
3. a kind of preparation method of high dietary-fiber oat beverage according to claim 2, which is characterized in that the step
The ratio of oat and water in 2 after boiling is 1:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810723933.1A CN109007494A (en) | 2018-07-04 | 2018-07-04 | A kind of preparation method of high dietary-fiber oat beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810723933.1A CN109007494A (en) | 2018-07-04 | 2018-07-04 | A kind of preparation method of high dietary-fiber oat beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007494A true CN109007494A (en) | 2018-12-18 |
Family
ID=65521636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810723933.1A Pending CN109007494A (en) | 2018-07-04 | 2018-07-04 | A kind of preparation method of high dietary-fiber oat beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109007494A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271403A (en) * | 2013-06-03 | 2013-09-04 | 吉林大学 | Symbiotic oat functional beverage and preparation method thereof |
| CN103284265A (en) * | 2013-06-03 | 2013-09-11 | 赛珂睿德生物医药科技(上海)有限公司 | Solid beverage with effects of improving intestinal flora and relaxing bowels |
| CN105146319A (en) * | 2015-09-08 | 2015-12-16 | 厦门格兰贝尔生物科技有限公司 | Oat dietary fiber powder and preparing method thereof |
| CN105211999A (en) * | 2015-09-30 | 2016-01-06 | 同福碗粥股份有限公司 | A kind of hypoglycemia patient oat beverage and preparation method thereof |
| CN105558738A (en) * | 2016-01-04 | 2016-05-11 | 刘大勇 | Oat beverage and preparation method thereof |
| CN107307246A (en) * | 2017-08-15 | 2017-11-03 | 无锡群硕谷唐生物科技有限公司 | A kind of method by oat coproduction oats milk beverage and avenin |
| CN107467445A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of preparation method of oat beverage |
-
2018
- 2018-07-04 CN CN201810723933.1A patent/CN109007494A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271403A (en) * | 2013-06-03 | 2013-09-04 | 吉林大学 | Symbiotic oat functional beverage and preparation method thereof |
| CN103284265A (en) * | 2013-06-03 | 2013-09-11 | 赛珂睿德生物医药科技(上海)有限公司 | Solid beverage with effects of improving intestinal flora and relaxing bowels |
| CN105146319A (en) * | 2015-09-08 | 2015-12-16 | 厦门格兰贝尔生物科技有限公司 | Oat dietary fiber powder and preparing method thereof |
| CN105211999A (en) * | 2015-09-30 | 2016-01-06 | 同福碗粥股份有限公司 | A kind of hypoglycemia patient oat beverage and preparation method thereof |
| CN105558738A (en) * | 2016-01-04 | 2016-05-11 | 刘大勇 | Oat beverage and preparation method thereof |
| CN107467445A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of preparation method of oat beverage |
| CN107307246A (en) * | 2017-08-15 | 2017-11-03 | 无锡群硕谷唐生物科技有限公司 | A kind of method by oat coproduction oats milk beverage and avenin |
Non-Patent Citations (1)
| Title |
|---|
| 朱转等: "燕麦浊汁酶解工艺及其水溶性β-葡聚糖含量变化研究", 《食品工业科技》 * |
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Application publication date: 20181218 |