CN103478844A - Oat cereal dense-mix beverage and preparation method thereof - Google Patents
Oat cereal dense-mix beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103478844A CN103478844A CN201310401762.8A CN201310401762A CN103478844A CN 103478844 A CN103478844 A CN 103478844A CN 201310401762 A CN201310401762 A CN 201310401762A CN 103478844 A CN103478844 A CN 103478844A
- Authority
- CN
- China
- Prior art keywords
- oat
- peanut
- sesame
- dense
- mix beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013339 cereals Nutrition 0.000 title abstract 5
- 244000075850 Avena orientalis Species 0.000 claims abstract description 33
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 30
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 30
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 30
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 30
- 241000207961 Sesamum Species 0.000 claims abstract description 30
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 30
- 235000020232 peanut Nutrition 0.000 claims abstract description 30
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 15
- 235000007558 Avena sp Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 13
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 12
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 12
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 12
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 11
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 11
- 239000000216 gellan gum Substances 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000012859 sterile filling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- 239000001488 sodium phosphate Substances 0.000 claims description 10
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 10
- 239000013638 trimer Substances 0.000 claims description 10
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 10
- 241000209763 Avena sativa Species 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- 240000003232 Avena abyssinica Species 0.000 claims description 5
- 239000000571 coke Substances 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 5
- 240000008025 Alternanthera ficoidea Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 239000002002 slurry Substances 0.000 description 7
- 241000907661 Pieris rapae Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002087 whitening effect Effects 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides oat cereal dense-mix beverage. The oat cereal dense-mix beverage is characterized by being prepared from the following raw materials by weight percent: 3-30% of oat, 1-10% of peanut, 1-2% of sesame, 3-15% of white granulated sugar, 0.5-1.5% of vegetable fat powder, 0.01-0.05% of carrageenan, 0.01-0.12% of xanthan gum, 0.01-0.03% of gellan gum, 0.01-0.05% of sodium tripolyphosphate, 0.01-0.03% of sodium pyrophosphate, 0.01-0.1% of sucrose fatty acid ester, 0.01-0.07% of glycerin monostearate, and water added to 100%. The preparation method of the oat cereal dense-mix beverage is characterized by comprising the following steps of: a, putting the oat, the peanut and the sesame in a rotary-drum baking chamber for baking at 105 DEG C until the oat, the peanut and the sesame are toast tan and crispy; b, adding hot water to the crushed oat, peanut and sesame and grinding into a thick liquid in a colloid mill; c, dissolving the white granulated sugar, the vegetable fat powder, the carrageenan and other raw materials in an appropriate amount of water and performing colloid milling for future use; d, mixing the mixture of the step b with the mixture of the step c to a constant volume; e, carrying out ultra high-temperature instant sterilization and sterile filling. The oat cereal dense-mix beverage has good viscosity, and is obviously superior to the existing products no matter in nutrition, taste and appearance.
Description
Technical field
The invention belongs to food technology field, relate in particular to a kind of oat grain underflow beverage and preparation method thereof.
Background technology
This oat have be of high nutritive value, value medical health care is high, the food therapy value advantages of higher, also have a beauty functions, as skin-moisturizing, skin, whitening spot-removing, crease-resistant anti-oxidant etc.Therefore the oat based food is loved by the people always.Chinese patent 201110249873.2 discloses a kind of oat-grain milk beverage: it is characterized in that: the paddy slurry that it is 9:1 by weight ratio forms with oat; And paddy slurry composition and percentage by weight are: sesame 0.5-2, peanut 0.5-3, white granulated sugar 6-8, surplus is water.Its preparation method concrete steps are as follows: the paddy slurry is made: first peanut, sesame are added to water together and carry out defibrination, roughly grind one time, and colloid mill twice, then stir boiling formation paddy slurry in jacketed pan; Starch and to mix well with paddy after the white granulated sugar of required dosage is water-soluble; Oat is made: by oat cleaned, boiling, filtration, the operation such as cooling; Pouch step: during the oat handled well is first packed into and waits to pack according to required dosage in the filling tank, then add the paddy slurry, then wash sack, capping, the collection bag, high temperature sterilization is by the still of coming in and going out, bleed, packing.This invention is by peanut, the boiling of sesame defibrination being made to the moderate paddy slurry of thickness, the paddy slurry oat beverage that adds the oat formation of particle, combine oat and be rich in essential amino acid, the nutritional characteristic that also contains the characteristics of the multiple nutritional components such as fat, calcium, phosphorus, iron and B family vitamin and peanut, sesame, the drink smooth mouth feel, nutritious.But its stickiness is bad, and mouthfeel is general, the shelf-life is also undesirable.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of oat grain underflow beverage, it is characterized in that the raw material each component is by following percentage by weight proportioning: oat 3-30%, peanut 1-10%, sesame 1-2%, white granulated sugar 3-15%, vegetable fat powder 0.5-1.5%, carragheen 0.01-0.05%, xanthans 0.01-0.12%, gellan gum 0.01-0.03%, sodium phosphate trimer 0.01-0.05%, sodium pyrophosphate 0.01-0.03%, sucrose fatty ester 0.01-0.1%, glycerin monostearate 0.01-0.07%, add water to 100%.
The preparation method of above-mentioned oat grain underflow beverage is characterized in that comprising the following steps:
A. oat, peanut, sesame are put in the rotating cylinder baking box to 105 ℃ and are baked to and are coke yellow and delicious and crisp, baking time is oat 2 hours, peanut 2 hours, and sesame 105 minutes, then broken;
B. use defibrination in oat, peanut, sesame heating water and the colloid mill after fragmentation;
C. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
D. by the mixture mixing constant volume of step b and c, homogenization pressure is 40-50Mpa;
E. ultra high temperature short time sterilization 120-125 ℃ of 15-30 second, sterile filling.
Beneficial effect of the present invention is: the reasonable selection raw material adds the assembly of science, with existing product, compares, and fills a prescription more perfect, reasonable.Reasonably oat, peanut, sesame and white sugar content make the drink sugariness moderate, meet most crowds' taste.Vegetable fat powder has good water-soluble and emulsifying dispersivity, plays flavouring, increases fat, increases the effect of flavor, makes the drink mouthfeel more lubricated, finer and smoother, abundant.Carragheen is thickener, can improve the stickiness of drink, gives the glutinous profit of food, suitable mouthfeel, and has emulsification, stable or make to be the effect of suspended state concurrently.Glycerin monostearate is emulsifying agent, can promote that drink becomes stabilized emulsion, and drink is maintained a relatively stable state in a long time.Natrium citricum is the tart flavour conditioning agent.Sodium pyrophosphate is the stay in grade agent.This product has good viscosity, no matter is on nutrition, mouthfeel, or on appearance, or all obviously be better than existing product on the shelf-life.
This product adds man-hour, by oat, peanut, sesame are baked and are stuck with paste and delicious and crisp, make the taste of product better, when constant volume mixes, homogenization pressure is 40-50Mpa, be beneficial to product and keep suspended state preferably, sterile filling after filling employing product high-temperature sterilization, make product can keep the shelf-life of growing.
The specific embodiment
Embodiment mono-
The raw material each component is pressed following percentage by weight proportioning: oat 30%, peanut 1%, sesame 2%, white granulated sugar 3%, vegetable fat powder 1.5%, carragheen 0.01%, xanthans 0.12%, gellan gum 0.01%, sodium phosphate trimer 0.05%, sodium pyrophosphate 0.01%, sucrose fatty ester 0.1%, glycerin monostearate 0.01%, add water to 100%.
The preparation method comprises the following steps:
A. oat, peanut, sesame are put in the rotating cylinder baking box to 105 ℃ and are baked to and are coke yellow and delicious and crisp, baking time is oat 2 hours, peanut 2 hours, and sesame 105 minutes, then broken;
B. use defibrination in oat, peanut, sesame heating water and the colloid mill after fragmentation;
C. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
D. by the mixture mixing constant volume of step b and c, homogenization pressure is 40-50Mpa;
E. 120 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Embodiment bis-
The raw material each component is pressed following percentage by weight proportioning: oat 3%, peanut 10%, sesame 1%, white granulated sugar 15%, vegetable fat powder 0.5%, carragheen 0.05%, xanthans 0.01%, gellan gum 0.03%, sodium phosphate trimer 0.01%, sodium pyrophosphate 0.03%, sucrose fatty ester 0.01%, glycerin monostearate 0.07%, add water to 100%.
The preparation method comprises the following steps:
A. oat, peanut, sesame are put in the rotating cylinder baking box to 105 ℃ and are baked to and are coke yellow and delicious and crisp, baking time is oat 2 hours, peanut 2 hours, and sesame 105 minutes, then broken;
B. use defibrination in oat, peanut, sesame heating water and the colloid mill after fragmentation;
C. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
D. by the mixture mixing constant volume of step b and c, homogenization pressure is 40-50Mpa;
E. 125 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Embodiment tri-
The raw material each component is pressed following percentage by weight proportioning: oat 27%, peanut 8%, sesame 1.4%, white granulated sugar 9%, vegetable fat powder 0.9%, carragheen 0.03%, xanthans 0.06%, gellan gum 0.02%, sodium phosphate trimer 0.03%, sodium pyrophosphate 0.02%, sucrose fatty ester 0.06%, glycerin monostearate 0.03%, add water to 100%.
The preparation method comprises the following steps:
A. oat, peanut, sesame are put in the rotating cylinder baking box to 105 ℃ and are baked to and are coke yellow and delicious and crisp, baking time is oat 2 hours, peanut 2 hours, and sesame 105 minutes, then broken;
B. use defibrination in oat, peanut, sesame heating water and the colloid mill after fragmentation;
C. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
D. by the mixture mixing constant volume of step b and c, homogenization pressure is 40-50Mpa;
E. 121 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Abovely by embodiment, to of the present invention, have been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variations of doing according to the present patent application scope and improvement etc., within all should still belonging to patent covering scope of the present invention.
Claims (2)
1. oat grain underflow beverage, is characterized in that the raw material each component is by following percentage by weight proportioning: oat 3-30%, peanut 1-10%, sesame 1-2%, white granulated sugar 3-15%, vegetable fat powder 0.5-1.5%, carragheen 0.01-0.05%, xanthans 0.01-0.12%, gellan gum 0.01-0.03%, sodium phosphate trimer 0.01-0.05%, sodium pyrophosphate 0.01-0.03%, sucrose fatty ester 0.01-0.1%, glycerin monostearate 0.01-0.07%, add water to 100%.
2. the preparation method of oat grain underflow beverage as claimed in claim 1 is characterized in that comprising the following steps:
A. oat, peanut, sesame are put in the rotating cylinder baking box to 105 ℃ and are baked to and are coke yellow and delicious and crisp, baking time is oat 2 hours, peanut 2 hours, and sesame 105 minutes, then broken;
B. use defibrination in oat, peanut, sesame heating water and the colloid mill after fragmentation;
C. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
D. by the mixture mixing constant volume of step b and c, homogenization pressure is 40-50Mpa;
E. ultra high temperature short time sterilization 120-125 ℃ of 15-30 second, sterile filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310401762.8A CN103478844A (en) | 2013-09-06 | 2013-09-06 | Oat cereal dense-mix beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310401762.8A CN103478844A (en) | 2013-09-06 | 2013-09-06 | Oat cereal dense-mix beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478844A true CN103478844A (en) | 2014-01-01 |
Family
ID=49819703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310401762.8A Pending CN103478844A (en) | 2013-09-06 | 2013-09-06 | Oat cereal dense-mix beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478844A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489532A (en) * | 2014-11-26 | 2015-04-08 | 安徽先知缘食品有限公司 | Sorghum delicious-crisp chili and preparation method thereof |
| CN104957699A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠鲲鹏食品饮料有限公司 | Nutritional eggplant oat beverage and preparation method thereof |
| CN104957698A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠鲲鹏食品饮料有限公司 | Strong-fragrance celery oat beverage and preparation method thereof |
| CN104997088A (en) * | 2015-06-16 | 2015-10-28 | 蚌埠鲲鹏食品饮料有限公司 | Watermelon flavored oat beverage and preparation method thereof |
| CN104304495B (en) * | 2014-10-13 | 2017-04-12 | 九阳股份有限公司 | Method for preparing fragrant nutrient soybean milk through soybean milk making machine |
| CN111296696A (en) * | 2020-03-25 | 2020-06-19 | 安徽华之骄傲商贸有限公司 | Sesame and ginger juice nutritious beverage and preparation method thereof |
| CN116195646A (en) * | 2023-03-03 | 2023-06-02 | 天津科技大学 | Preparation method of whole oat milk |
-
2013
- 2013-09-06 CN CN201310401762.8A patent/CN103478844A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304495B (en) * | 2014-10-13 | 2017-04-12 | 九阳股份有限公司 | Method for preparing fragrant nutrient soybean milk through soybean milk making machine |
| CN104489532A (en) * | 2014-11-26 | 2015-04-08 | 安徽先知缘食品有限公司 | Sorghum delicious-crisp chili and preparation method thereof |
| CN104957699A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠鲲鹏食品饮料有限公司 | Nutritional eggplant oat beverage and preparation method thereof |
| CN104957698A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠鲲鹏食品饮料有限公司 | Strong-fragrance celery oat beverage and preparation method thereof |
| CN104997088A (en) * | 2015-06-16 | 2015-10-28 | 蚌埠鲲鹏食品饮料有限公司 | Watermelon flavored oat beverage and preparation method thereof |
| CN111296696A (en) * | 2020-03-25 | 2020-06-19 | 安徽华之骄傲商贸有限公司 | Sesame and ginger juice nutritious beverage and preparation method thereof |
| CN116195646A (en) * | 2023-03-03 | 2023-06-02 | 天津科技大学 | Preparation method of whole oat milk |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478844A (en) | Oat cereal dense-mix beverage and preparation method thereof | |
| CN104247854B (en) | A kind of dragon fruit ice cream and preparation method thereof | |
| CN101427722B (en) | Blood nourishing and calcium replenishing crunchy candy of donkey-hide gelatin | |
| CN103005297B (en) | Brown rice roll and preparation method thereof | |
| CN106616943B (en) | Instant black fungus nutritional paste and preparation method thereof | |
| CN104544433A (en) | Preparation method for highland barley fiber and cereal drink | |
| CN107912680A (en) | A kind of preparation method of rice bran maltose glutinous rice cakes | |
| CN105432798A (en) | Formula of UHT package soybean milk added with grain pulp, and manufacturing method thereof | |
| CN105685365A (en) | Pure grain ice cream made with grain as raw material and production technology thereof | |
| CN102422971A (en) | Corn ice cream and its preparation method | |
| CN102488276B (en) | Wheat bran beverage and its preparation method | |
| CN103859036A (en) | High-fiber brown-rice liquid milk and preparation method thereof | |
| CN107811010A (en) | A kind of spleen benefiting and stimulating the appetite nutrition and health care cake and preparation method thereof | |
| CN109788765A (en) | Dry expansion food and its production method made of protein | |
| KR20170100279A (en) | Method for manufacturing brown rice cereal | |
| CN102415557A (en) | Low-fat high-fiber soybean salad dressing and making method thereof | |
| CN105192519A (en) | Health-care paste capable of detoxifying and keeping beauty | |
| CN105361137A (en) | Porridge capable of tonifying spleen and nourishing stomach | |
| CN107095153A (en) | A kind of nut buckwheat oatmeal and preparation method thereof | |
| CN105076924A (en) | Processing technology of soybean milk jelly | |
| CN102204590B (en) | Dairy product with reducing pathogenic fire | |
| CN103518852A (en) | Purple perilla and mung bean containing beverage and preparation method thereof | |
| CN103462157A (en) | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage | |
| CN105211249A (en) | A kind of nourishing beauty treatment biscuit and preparation method thereof | |
| CN105265974A (en) | Almond flavored tartary buckwheat beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |