CN101664219A - Method for producing oat solid beverage - Google Patents
Method for producing oat solid beverage Download PDFInfo
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- CN101664219A CN101664219A CN200910183595A CN200910183595A CN101664219A CN 101664219 A CN101664219 A CN 101664219A CN 200910183595 A CN200910183595 A CN 200910183595A CN 200910183595 A CN200910183595 A CN 200910183595A CN 101664219 A CN101664219 A CN 101664219A
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Abstract
The invention relates to a method for producing an oat solid beverage, belonging to the manufacture field of solid beverages. The production method comprises the following steps: grinding oats into 60-80 meshes by a dry method; adding 3-15 times of water by mass in a pasting tank or a saccharifying tank provided with a stirrer; adding 5-20 thousand U/kg of high-temperature resistant amylase of oatpowder; heating to boil and keeping the temperature for 10-60min; lowering the temperature to 45-60 DEG C, adding 2-12 thousand U/kg of pectase of oat powder; filtering to obtain primary filter liquid and filter residual; adding 1-4 times of water in the filter residual; soaping for 10-40min for secondary filtering; merging the primary filter liquid and the secondary filter liquid; carrying out vacuum concentration until soluble solid matter reaches more than 40%; atomizing and drying to obtain the oat beverage power; adding 20-40% of auxiliary materials by weight of oat power; and palletizing to obtain the pellet oat solid beverage. The oat solid beverage produced in the invention has the advantages of special flavor and taste of oats, smooth taste, uniform milk white color, good productstability, no precipitation or stratification within one day after being poured, abundant nutrition and content of beta-glucosan being as high as 6%.
Description
Technical field
The invention belongs to the production field of solid beverage, particularly a kind of production method of oat solid beverage.
Background technology
Oat belongs to one of eight generalized grain crops in the world cereal crop, and China has 17 province plantation oats approximately at present.In Ancient Times in China, oat is not only as the cold-resistant food of a kind of anti-famine, also as a kind of medicine.Put down in writing in the Chinese ancient books, oat can be used for puerpera's lactagogue, baby's malnutrition and the elderly's disease such as worn with age.The traditional Chinese medical science thinks, the oat sweet property of distinguishing the flavor of is flat, can control abnormal sweating.In recent years discover that oat has very high nutritive value, it is rich in protein, unrighted acid, vitamin and mineral matter etc., and wherein the most noticeable is to contain the rich soluble dietary fiber in the oat, and its main component is a beta glucan.Beta glucan have reduce cholesterol, hypotensive, regulate blood sugar, change the intestinal tract microorganism and form, prevention colon cancer, the specific functions such as immunity that improve.
The processed goods of oat mainly contains at present: (1) oat breakfast series food, mainly be oatmeal, also have oatmeal to add millet, buckwheat, fruits and vegetables powder, solid essence spices or bag by the edible seriation oatmeal product of suitable different crowd of the obstructed local flavors of production such as one deck chocolate.(2) local flavor instant oats custard product is with oat and fruits and vegetables, egg milk and soybean coarse cereals etc., reconstitutes conveniently the instant oats custard series of products of multiple tastes by wet colloid mill processing and roller drying explained hereafter.(3) oat flour eclipse series row product comprises oat nest nest, fish fish and utilizes boiling extrusion technique suitability for industrialized production oat instant noodle and huyashi-chuuka (cold chinese-style noodles) etc.(4) oat leisure snack food, oat be with auxiliary material, through extrusion cooking, extrusion or sandwich co-extrusion pressure, bake or fried, seasoning or bag by chocolate etc.(5) common oats fibre nutritional health food, production method generally are the processing of wheat bran process enzyme, precipitation with alcohol, drying, ultramicro grinding, the compression moldings with oat.
Also there is not the oat beverage product on the market at present.Beverage is as a kind of food that shows unique characteristics, and particularly there is very long developing history in American-European countries abroad, is subjected to consumers in general and likes, is an indispensable part in people's daily life.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of oat solid beverage.Compare with liquid beverage, this solid beverage has following characteristics: quality significantly alleviates, and volume significantly diminishes, and is easy to carry; Raciness, instant capacity is good, and applied range is drunk conveniently; Be easy to keep health; Pack simple and easy, convenient transportation.
Purpose of the present invention can realize by following steps:
(1) oat is adopted dry pulverization process to 60～80 orders, after in gelatinization with agitating device or saccharifying tank, dropping into oatmeal, add 3～15 times water in mass again, add the fire resistant alpha-diastase of 0.5～20,000 U/kg oatmeal at last, be heated to boiling and keep 10～60min;
(2) be cooled to 45～60 ℃, add the pectase of 0.2～1.2 ten thousand U/kg oatmeal.
(3) filter, obtain filtered solution and filter residue for the first time, filter residue can add 1～4 times of water once more, and filtration obtains filtered solution for the second time (not need heating) behind immersion 10～40min, merges filtered solution twice.The method that adopts vacuum to concentrate, 60～80 ℃ of vacuum 0.04～0.08MPa, temperature are concentrated into soluble solid and reach more than 40%.Also can adopt the concentrated method that concentrates that waits of film that rises.
(4) the oat beverage powder that obtains of spray-drying, spray-dired process conditions are: 160～200 ℃ of intake air temperatures, 70～100 ℃ of air outlet temperature, charging rate are set by the air outlet temperature according to the equipment difference.
(5) add the auxiliary material that is equivalent to oatmeal weight 20～40%, auxiliary material can be lactose, converted starch, skimmed milk power, dried fruit juice, coffee powder, almond powder or cocoa power etc.
(6) granulation pressure is 3MPa, and the granulation frequency is respectively: 10～40HZ, particle size range 0.3～2.0mm.
Production method of the present invention has following characteristics:
(1) utilization rate of oat is higher.Water-soluble portion in the oat is all utilized, after process secondary water is carried, 55% of oat has been processed into oat solid beverage, and it mainly is oat bran and water insoluble protein that the water of residue 45% does not dissolve part, can directly or as additive be processed into the Herba bromi japonici dietary fiber product.
(2) add pectase.The present invention has added pectase in oat processing, with do not add pectase and compare, improved the stripping degree 10～15% of solable matter in water on the one hand, make the feed liquid viscosity after the boiling significantly reduce on the other hand, solve the difficulty of filtering and concentrating after the boiling, improved production efficiency.
(3) granulate.The oatmeal of the present invention after to spray-drying granulated after adding auxiliary material, solved the problem of oat solid beverage brew difference, instant capacity＜30 second.
(4) good product quality.Because the present invention do not use chemical reagent such as soda acid in process, the oat solid beverage that is produced has distinctive fragrance of oat and taste, and delicate mouthfeel is the milky of homogeneous, also can adjust color and luster with other food as required.Product stability is good, reconstitutes in back 1 day the precipitated and separated phenomenon not occur.Product is nutritious, and beta glucan content reaches 6%.
Description of drawings
Fig. 1 is oat solid beverage technological process of production figure
The specific embodiment
The present invention is further elaborated below in conjunction with specific embodiment.
Embodiment 1
(1) oat 9kg is crushed to 60 orders.
(2) add water 45kg to extractor, begin to stir, add oatmeal, open Steam Heating.
(3) add fire resistant alpha-diastase (liquid fire resistant alpha-diastase, the outstanding promise biology enzyme in Zaozhuang, Shandong Co., Ltd, vigor 20,000 U/ml) 5.4ml, the boiling back keeps 40min.
(4) reduce feed temperature, when temperature to 60 ℃, add pectase 0.27g (the sharp magnificent enzyme preparation technology in Tianjin Co., Ltd, refined type pectase PC-3 type, vigor 2～30,000 U/g).
(5) while hot feed liquid is carried out continuous centrifugal and filter, centrifugal rotational speed 2800rpm, nonwoven filter bag pore size filter: 1～600um filters, and obtains residue (a wetting) 9kg and a filtered solution 40kg.
(6) residue is placed extractor, add water 40kg, stir 10min, carry out centrifugal filtration then, obtain secondary residue (wetting) 6kg and secondary filtered solution 40kg.
(7) filtered solution of merging and secondary filtered solution are 60～80 ℃ of 0.04～0.08MPa, temperature in vacuum, obtain concentrate 14kg, and pol reaches 45%.
(8) spray-drying, 170～190 ℃ of intake air temperatures, 80～100 ℃ of air outlet temperature obtain oat beverage powder 5kg.
(9) oat beverage powder and the 2kg lactose that obtains mixed, granulate, granulation pressure is 3MPa, and the granulation frequency is respectively: 10HZ, particle size range 2.0mm.Make oat solid beverage 7kg.
Embodiment 2
Technical process is with embodiment 1.
Step (1): oat 9kg is crushed to 40 orders.
Step (2): add water 27kg water.
Step (3): add fire resistant alpha-diastase 2.25ml, the boiling back keeps 60min.
Step (4): temperature is reduced to 45 ℃, adds pectase 0.9g.
Step (5): obtain residue (a wetting) 10kg and a filtered solution 22kg.
Step (6): add water 10kg water.
Step (9): the oat beverage powder 4.6kg that spray-drying obtains mixes with the 1.15kg dried fruit juice, granulates, and granulation pressure is 3MPa, and the granulation frequency is respectively: 40HZ, particle size range 0.3mm.。
Embodiment 3
Technical process is with embodiment 1.
Step (1): oatmeal is broken to 80 orders.
Step (2): add water 135kg water.
Step (3): add fire resistant alpha-diastase 9ml, the boiling back keeps 60min.
Step (4): temperature is reduced to 55 ℃, adds pectase 5.4g.
Step (5): obtain residue (a wetting) 7.5kg and a filtered solution 135kg.
Step (6): add water 15kg water.
Step (9): the oat beverage powder 5.6kg that spray-drying obtains mixes with 2kg almond powder, granulates, and granulation pressure is 3MPa, and the granulation frequency is respectively: 20HZ, particle size range 1.0mm.。
Embodiment 4
Technical process and condition are with embodiment 1 or 2 or 3.The coffee powder of adding 20% in the oat beverage powder of making.
Embodiment 5
Technical process and condition are with embodiment 1 or 2 or 3.The cocoa power of adding 40% in the oat beverage powder of making.
Claims (4)
1, a kind of production method of oat solid beverage is characterized in that carrying out according to following step:
(1) oat is adopted dry pulverization process to 60～80 orders, after in gelatinization with agitating device or saccharifying tank, dropping into oatmeal, add 3～15 times water in mass again, add the fire resistant alpha-diastase of 0.5～20,000 U/kg oatmeal at last, be heated to boiling and keep 10～60min;
(2) be cooled to 45～60 ℃, add the pectase of 0.2～1.2 ten thousand U/kg oatmeal;
(3) filter, obtain filtered solution and filter residue for the first time, filter residue can add 1～4 times of water once more, filters behind immersion 10～40min and obtains filtered solution for the second time, merges filtered solution twice, and vacuum is concentrated into soluble solid and reaches more than 40%;
(4) the oat beverage powder that obtains of spray-drying;
(5) adding is in the auxiliary material of oatmeal weight 20～40%;
(6) granulate: granulation pressure is 3MPa, and the granulation frequency is respectively: 10～40HZ, particle size range 0.3～2.0mm; Get final product granular oat solid beverage.
2, the production method of a kind of oat solid beverage according to claim 1 is characterized in that 60～80 ℃ of vacuum concentrated vacuum 0.04～0.08MPa, temperature, also can adopt to rise the method for concentration that film concentrates.
3, the production method of a kind of oat solid beverage according to claim 1 is characterized in that spray-dired process conditions are: 160～200 ℃ of intake air temperatures, 70～100 ℃ of air outlet temperature.
4, the production method of a kind of oat solid beverage according to claim 1 is characterized in that described auxiliary material can be lactose, converted starch, skimmed milk power, dried fruit juice, coffee powder, almond powder or cocoa power.
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| CN2009101835958A CN101664219B (en) | 2009-09-15 | 2009-09-15 | Method for producing oat solid beverage |
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| CN2009101835958A CN101664219B (en) | 2009-09-15 | 2009-09-15 | Method for producing oat solid beverage |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999727A (en) * | 2010-10-01 | 2011-04-06 | 危贵茂 | Process for preparing lotus seed solid drink |
| CN102187933A (en) * | 2011-05-09 | 2011-09-21 | 甘肃省农业科学院作物研究所 | Method for producing flax oat cold drink |
| CN102266065A (en) * | 2011-06-29 | 2011-12-07 | 甘肃奇正实业集团有限公司 | Potato insoluble dietary fiber and processing method thereof |
| CN102823694A (en) * | 2012-09-06 | 2012-12-19 | 叶文明 | Desert cistanche coffee beverage composition |
| CN103347396A (en) * | 2010-12-08 | 2013-10-09 | 雀巢产品技术援助有限公司 | Instant drink powders comprising hydrolyzed whole grain |
| CN103478556A (en) * | 2013-09-07 | 2014-01-01 | 黑龙江省轻工科学研究院 | Production method of health-care instant oat flour |
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN103798611A (en) * | 2014-02-14 | 2014-05-21 | 哈尔滨伟平科技开发有限公司 | Preparation method of health-care oat paste |
| CN104413370A (en) * | 2013-09-02 | 2015-03-18 | 仲景大厨房股份有限公司 | Easy-brewing instant yam powder and preparation method thereof |
| CN104431206A (en) * | 2014-11-27 | 2015-03-25 | 广东省食品工业研究所 | Oat coffee preparation powder and processing process |
| CN104431755A (en) * | 2015-01-13 | 2015-03-25 | 李为国 | Preparation method of buckwheat health-care product |
| CN104938921A (en) * | 2014-03-31 | 2015-09-30 | 厦门格兰贝尔生物科技有限公司 | Enzymolysis oat powder and preparation method thereof |
| CN105029181A (en) * | 2015-08-25 | 2015-11-11 | 江西恒顶食品有限公司 | Processing technology of enzymatic instant oat flour |
| CN105054206A (en) * | 2015-06-30 | 2015-11-18 | 江苏大学 | Preparation method and application of Sagittaria sagittifolia solid beverage |
| CN106306328A (en) * | 2016-08-18 | 2017-01-11 | 上海金山德乐食品配料有限公司 | Preparation method of oat extract |
| CN106721786A (en) * | 2016-11-28 | 2017-05-31 | 南昌泰康食品科技有限公司 | A kind of half preparation method for digesting oatmeal |
| CN109770144A (en) * | 2017-11-10 | 2019-05-21 | 贺州学院 | A kind of preparation method of oat solid beverage |
| CN114027380A (en) * | 2021-11-09 | 2022-02-11 | 广西摩氏食品科技有限公司 | Oat and natron coffee and preparation method thereof |
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| 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 |
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2009
- 2009-09-15 CN CN2009101835958A patent/CN101664219B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999727A (en) * | 2010-10-01 | 2011-04-06 | 危贵茂 | Process for preparing lotus seed solid drink |
| CN103347396A (en) * | 2010-12-08 | 2013-10-09 | 雀巢产品技术援助有限公司 | Instant drink powders comprising hydrolyzed whole grain |
| CN102187933A (en) * | 2011-05-09 | 2011-09-21 | 甘肃省农业科学院作物研究所 | Method for producing flax oat cold drink |
| CN102187933B (en) * | 2011-05-09 | 2012-08-22 | 甘肃省农业科学院作物研究所 | Method for producing flax oat cold drink |
| CN102266065A (en) * | 2011-06-29 | 2011-12-07 | 甘肃奇正实业集团有限公司 | Potato insoluble dietary fiber and processing method thereof |
| CN102266065B (en) * | 2011-06-29 | 2013-07-17 | 甘肃奇正实业集团有限公司 | Potato insoluble dietary fiber and processing method thereof |
| CN102823694A (en) * | 2012-09-06 | 2012-12-19 | 叶文明 | Desert cistanche coffee beverage composition |
| CN104413370A (en) * | 2013-09-02 | 2015-03-18 | 仲景大厨房股份有限公司 | Easy-brewing instant yam powder and preparation method thereof |
| CN103478556A (en) * | 2013-09-07 | 2014-01-01 | 黑龙江省轻工科学研究院 | Production method of health-care instant oat flour |
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN103798611A (en) * | 2014-02-14 | 2014-05-21 | 哈尔滨伟平科技开发有限公司 | Preparation method of health-care oat paste |
| CN104938921A (en) * | 2014-03-31 | 2015-09-30 | 厦门格兰贝尔生物科技有限公司 | Enzymolysis oat powder and preparation method thereof |
| CN104431206A (en) * | 2014-11-27 | 2015-03-25 | 广东省食品工业研究所 | Oat coffee preparation powder and processing process |
| CN104431755A (en) * | 2015-01-13 | 2015-03-25 | 李为国 | Preparation method of buckwheat health-care product |
| CN105054206A (en) * | 2015-06-30 | 2015-11-18 | 江苏大学 | Preparation method and application of Sagittaria sagittifolia solid beverage |
| CN105029181A (en) * | 2015-08-25 | 2015-11-11 | 江西恒顶食品有限公司 | Processing technology of enzymatic instant oat flour |
| CN106306328A (en) * | 2016-08-18 | 2017-01-11 | 上海金山德乐食品配料有限公司 | Preparation method of oat extract |
| CN106721786A (en) * | 2016-11-28 | 2017-05-31 | 南昌泰康食品科技有限公司 | A kind of half preparation method for digesting oatmeal |
| CN109770144A (en) * | 2017-11-10 | 2019-05-21 | 贺州学院 | A kind of preparation method of oat solid beverage |
| CN114027380A (en) * | 2021-11-09 | 2022-02-11 | 广西摩氏食品科技有限公司 | Oat and natron coffee and preparation method thereof |
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| CN101664219B (en) | 2012-08-15 |
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