CN104939251A - Oat beverage with coffee flavor and preparation method of oat beverage - Google Patents

Oat beverage with coffee flavor and preparation method of oat beverage Download PDF

Info

Publication number
CN104939251A
CN104939251A CN201510318116.4A CN201510318116A CN104939251A CN 104939251 A CN104939251 A CN 104939251A CN 201510318116 A CN201510318116 A CN 201510318116A CN 104939251 A CN104939251 A CN 104939251A
Authority
CN
China
Prior art keywords
parts
minute
coffee
oatmeal
bean paste
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
Application number
CN201510318116.4A
Other languages
Chinese (zh)
Inventor
姜阔
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BENGBU KUNPENG FOOD & BEVERAGE Co Ltd
Original Assignee
BENGBU KUNPENG FOOD & BEVERAGE Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by BENGBU KUNPENG FOOD & BEVERAGE Co Ltd filed Critical BENGBU KUNPENG FOOD & BEVERAGE Co Ltd
Priority to CN201510318116.4A priority Critical patent/CN104939251A/en
Publication of CN104939251A publication Critical patent/CN104939251A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/62Clouding agents; Agents to improve the cloud-stability
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food 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)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses an oat beverage with coffee flavor and a preparation method of the oat beverage. The oat beverage is prepared from the following raw materials in parts by weight: 200-210 parts of raw oatmeal, 0.4-0.5 part of sodium carboxymethylcellulose, 0.15-0.16 part of xanthan gum, 0.2-0.3 part of monoglyceride, 0.15-0.16 part of sucrose ester, 5-6 parts of sucrose, 3-4 parts of lactic acid, 5-6 parts of coffee cakes, 3-4 parts of sweet bean paste, 2-3 parts of corn flour, 4-5 parts of cabbage juice, 3-4 parts of spinach freeze-drying grains, 18-20 parts of towel gourd juice, 6-7 parts of sweet potato stems, 2-3 parts of juicy peach powder, 1-2 parts of linseed oil, 1-2 parts of folium isatidis, 1-2 parts of radix scrophulariae, 1-2 parts of ficus carica, 1-1.5 parts of platycodon grandiflorum, 1-1.5 parts of almond and a proper amount of water. The preparation method comprises the steps of coating the surface of the coffee cake with sweet bean paste, scattering corn flour on the surface of the sweet bean paste, then putting the obtained product into a steaming basket to be steamed, drying, and grinding. According to the preparation method, flavors of coffee, sweet bean paste and corn are integrated, the fragrance is strong, and the taste is smooth.

Description

A kind of coffee taste oat beverage and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of coffee taste oat beverage and preparation method thereof.
Background technology
Oat is a kind of low sugar, high nutrition, high energy food.Oat nature and flavor are sweet flat.The beneficial spleen of energy nourishes heart, arrest sweating.There is higher nutritive value.Can be used for body empty spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Oat is rich in dietary fiber, and can promote enterogastric peristalsis, be beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic.
Grain eats for flour milling, or makes feed, and nutritive value is very high.In 9 kinds of grain such as the daily edible wheat of Chinese, rice, corn, the highest with the economic worth of oat, it is all high that it is mainly manifested in nutrition, health care and feeding value.Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy.The dietary fiber that oat is rich in has the effect of cleaning enteron aisle rubbish.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of coffee taste oat beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of coffee taste oat beverage is made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, coffee cake 5-6, sweetened bean paste 3-4, corn flour 2-3, cabbage juice 4-5, spinach freeze-drying grain 3-4, Sucus Luffae 18-20, sweet potato stems 6-7, honey peach powder 2-3, linseed oil 1-2, folium isatidis 1-2, radix scrophulariae 1-2, fig 1-2, balloonflower root 1-1.5, almond 1-1.5, water are appropriate;
A preparation method for coffee taste oat beverage, comprises the following steps: folium isatidis, radix scrophulariae, fig, balloonflower root, almond mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) sweetened bean paste is coated on coffee cake surface, then sprinkle corn flour on surface, then be put into steaming 18-20 minute in food steamer, then dry grinds;
(3) by sweet potato stems chopping again with cabbage juice Homogeneous phase mixing, leave standstill 10-15 minute, then add honey peach powder and spinach freeze-drying grain, again mixture is put into and burns in hot linseed oil the 8-10 minute that stir-fries, add Sucus Luffae again and boil 10-12 minute, then break into slurry, spraying dry obtains powder;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Advantage of the present invention is: sweetened bean paste is coated in coffee cake surface by the present invention, corn flour is sprinkled again on surface, be put into again in food steamer and steam, dry grinds again, by coffee, sweetened bean paste and corn taste combine together, give off a strong fragrance, smooth in taste, first for oatmeal clear water is soaked, put in mixed serum again and soak, the nutrition of mixed serum and taste are well immersed in oatmeal, mouthfeel is unique, the Chinese medicine added has cough-relieving apophlegmatic, a surname's lung, softening skin, effect of beauty treatment, by the first 140 degree of bakings of raw oatmeal, 160 degree of bakings again, prevent overbaking, make the color of baking bright orange, aromatic flavour, crisp taste.
Detailed description of the invention
A kind of coffee taste oat beverage is made up of the raw material of following weight parts: raw oatmeal 210, sodium carboxymethylcellulose 0.5, xanthans 0.16, monoglyceride 0.3, sucrose ester 0.16, sucrose 6, lactic acid 4, coffee cake 6, sweetened bean paste 4, corn flour 3, cabbage juice 5, spinach freeze-drying grain 4, Sucus Luffae 20, sweet potato stems 7, honey peach powder 3, linseed oil 2, folium isatidis 2, radix scrophulariae 2, fig 2, balloonflower root 1.5, almond 1.5, water are appropriate;
A preparation method for coffee taste oat beverage, comprises the following steps: folium isatidis, radix scrophulariae, fig, balloonflower root, almond mixing are added the water infusion 40 minutes of 20 times by (1), filter to obtain liquid;
(2) sweetened bean paste is coated on coffee cake surface, then sprinkle corn flour on surface, then be put into the interior steaming of food steamer 20 minutes, then dry grinds;
(3) by sweet potato stems chopping again with cabbage juice Homogeneous phase mixing, leave standstill 15 minutes, then add honey peach powder and spinach freeze-drying grain, again mixture is put into burn in hot linseed oil and stir-fries 10 minutes, add Sucus Luffae again and boil 12 minutes, then break into slurry, spraying dry obtains powder;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first toast 5 minutes at 140 DEG C of temperature, toast 5 minutes at 160 DEG C of temperature again, then oatmeal is put in clear water to soak after 4 hours and pulls out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, the water adding 18 times that equal oatmeal amount again in compound mixes to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 4 hours, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.

Claims (2)

1. a coffee taste oat beverage, it is characterized in that being made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, coffee cake 5-6, sweetened bean paste 3-4, corn flour 2-3, cabbage juice 4-5, spinach freeze-drying grain 3-4, Sucus Luffae 18-20, sweet potato stems 6-7, honey peach powder 2-3, linseed oil 1-2, folium isatidis 1-2, radix scrophulariae 1-2, fig 1-2, balloonflower root 1-1.5, almond 1-1.5, water are appropriate.
2. the preparation method of a kind of coffee taste oat beverage according to claim 1, it is characterized in that comprising the following steps: folium isatidis, radix scrophulariae, fig, balloonflower root, almond mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) sweetened bean paste is coated on coffee cake surface, then sprinkle corn flour on surface, then be put into steaming 18-20 minute in food steamer, then dry grinds;
(3) by sweet potato stems chopping again with cabbage juice Homogeneous phase mixing, leave standstill 10-15 minute, then add honey peach powder and spinach freeze-drying grain, again mixture is put into and burns in hot linseed oil the 8-10 minute that stir-fries, add Sucus Luffae again and boil 10-12 minute, then break into slurry, spraying dry obtains powder;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
CN201510318116.4A 2015-06-11 2015-06-11 Oat beverage with coffee flavor and preparation method of oat beverage Pending CN104939251A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510318116.4A CN104939251A (en) 2015-06-11 2015-06-11 Oat beverage with coffee flavor and preparation method of oat beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510318116.4A CN104939251A (en) 2015-06-11 2015-06-11 Oat beverage with coffee flavor and preparation method of oat beverage

Publications (1)

Publication Number Publication Date
CN104939251A true CN104939251A (en) 2015-09-30

Family

ID=54154773

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510318116.4A Pending CN104939251A (en) 2015-06-11 2015-06-11 Oat beverage with coffee flavor and preparation method of oat beverage

Country Status (1)

Country Link
CN (1) CN104939251A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901241A (en) * 2016-06-13 2016-08-31 安徽省天旭茶业有限公司 Coffee-flavored peony health-care scented tea and making method thereof
CN115769847A (en) * 2022-12-28 2023-03-10 罗源生春源茶业有限责任公司 Preparation method of millet flour mixed seasoning tea beverage

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101019678A (en) * 2007-02-16 2007-08-22 罗权浩 Health preserving solid beverage
CN103330139A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Blueberry oatmeal and preparation method thereof
CN103750442A (en) * 2013-12-17 2014-04-30 马鞍山市安康菌业有限公司 Oat alga beverage and preparation method thereof
CN103767003A (en) * 2013-12-16 2014-05-07 马鞍山市安康菌业有限公司 Oat and lucid ganoderma beverage and production method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101019678A (en) * 2007-02-16 2007-08-22 罗权浩 Health preserving solid beverage
CN103330139A (en) * 2013-05-31 2013-10-02 芜湖市祥荣食品有限公司 Blueberry oatmeal and preparation method thereof
CN103767003A (en) * 2013-12-16 2014-05-07 马鞍山市安康菌业有限公司 Oat and lucid ganoderma beverage and production method thereof
CN103750442A (en) * 2013-12-17 2014-04-30 马鞍山市安康菌业有限公司 Oat alga beverage and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901241A (en) * 2016-06-13 2016-08-31 安徽省天旭茶业有限公司 Coffee-flavored peony health-care scented tea and making method thereof
CN115769847A (en) * 2022-12-28 2023-03-10 罗源生春源茶业有限责任公司 Preparation method of millet flour mixed seasoning tea beverage

Similar Documents

Publication Publication Date Title
CN104939253A (en) Fragrant and sweet water-chestnut oat beverage and preparation method thereof
CN104939233A (en) Oat beverage with red wine fragrance and preparation method of oat beverage
CN104939251A (en) Oat beverage with coffee flavor and preparation method of oat beverage
CN104026322A (en) Haw flake containing sweet potato and preparation method thereof
CN104997088A (en) Watermelon flavored oat beverage and preparation method thereof
CN105851139A (en) Dendrobium officinale leaf cakes and production method thereof
CN104170962A (en) Appetizing hawthorn fruit yoghurt and preparation method thereof
CN105211776A (en) Sandwich pumpkin volume of a kind of hominy grits reducing blood pressure and blood fat and preparation method thereof
CN104939234A (en) Winter bamboo shoot fragrant oat beverage and preparation method thereof
CN105767420A (en) Orange flavored Chinese yam cake
CN105594819A (en) Peach blossom and pumpkin peel cookies capable of nourishing skin and making method thereof
CN104957699A (en) Nutritional eggplant oat beverage and preparation method thereof
CN104982998A (en) Kelp nutrition oat drink and preparation method thereof
CN104430696A (en) Chinese chestnut and sweet-scented osmanthus bread and manufacturing method thereof
CN104957697A (en) Mint-flavored oat beverage and preparation method thereof
CN104939243A (en) Chinese wolfberry health-care oat beverage and preparation method thereof
CN107890050A (en) A kind of sweet potato cake and preparation method thereof
KR100924805B1 (en) Thick soypaste mixed with red pepper including lotus root and preparing thereof
CN104939254A (en) Bitter gourd contained nutritious and health oat drink and preparation method thereof
CN107136285A (en) A kind of haw jelly containing spirulina and Compound Water fruit
CN104983000A (en) Fragrant sweet muskmelon and oat drink and making method thereof
CN106070970A (en) A kind of nourishing YIN and moistening the lung Auricularia Semen vignae sinensis compound health preserve and preparation method thereof
CN105029557A (en) Nutrient oat drink with corn and preparation method of nutrient oat drink
CN105211772A (en) Sandwich pumpkin volume of a kind of carrot liver-benefiting eye-brightening and preparation method thereof
CN104957698A (en) Strong-fragrance celery oat beverage and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20150930