CN105011301A - Oat coarse grain beverage and preparation process thereof - Google Patents
Oat coarse grain beverage and preparation process thereof Download PDFInfo
- Publication number
- CN105011301A CN105011301A CN201410156561.0A CN201410156561A CN105011301A CN 105011301 A CN105011301 A CN 105011301A CN 201410156561 A CN201410156561 A CN 201410156561A CN 105011301 A CN105011301 A CN 105011301A
- Authority
- CN
- China
- Prior art keywords
- oat
- buckwheat
- sesame
- beverage
- coarse grain
- 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
Abstract
The invention belongs to the technical field of foods and particularly relates to an oat coarse grain beverage and a preparation process thereof. The oat coarse grain beverage provided by the invention comprises oat, buckwheat, peanuts, sesame, white granulated sugar, a stabilizing agent and water. The specific preparation method comprises the following steps: putting the oat and the buckwheat into a baking oven, and crushing the baked oat and buckwheat into powder; putting the peanuts and the sesame into the baking oven; grinding the baked peanuts and sesame into paste; then mixing the baked coarse grain powder, the prepared paste, the white granulated sugar and the stabilizing agent; adding water and cooking to form uniform paste; and finally, sterilizing by an ultrahigh-temperature instant sterilizing machine and then filling. The oat coarse grain beverage provided by the invention has abundant high-quality dietary fibers and abundant nutrients, and is good in stability in a relatively long shelf life; and the shelf life of the oat coarse grain beverage is relatively long by virtue of sterile filling.
Description
Technical field
The invention belongs to food technology field, specifically relate to a kind of oat coarse food grain beverage and preparation technology thereof.
Background technology
Coarse food grain beverage is as a kind of health drink, gradually become a focus, existing large quantity research report both at home and abroad, and oat is one of comprehensive nutritive food best in coarse food grain based food, be rich in protein, mineral matter, vitamin etc., its amino acid content is abundant, balanced compared with other coarse food grain based foods.Linoleic acid plus linolenic acid content in oat accounts for 1/2nd of the total unsaturated fatty acid content of oat, and the heat of release is also higher than other cereal.Soluble dietary fibre content in oat is also higher than wheat and other cereal, and the soluble dietary fibre content in oat bran is also very high, this soluble dietary fiber mainly beta glucan, has the effect reducing body inner cholesterol and blood sugar.
At present, because in oat, amylose content is higher, easily there is bleed, even gelatin phenomenon, cause being that raw material is prepared oat coarse food grain beverage and be there is larger technical difficulty always with oat.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of balanced in nutrition, taste is mellow, the oat coarse food grain beverage of good mouthfeel, stable texture state.
Another object of the present invention is to provide the preparation technology of this oat coarse food grain beverage.
A kind of oat of the present invention coarse food grain beverage comprises the component of following parts by weight:
Oat 35 ~ 50, buckwheat 20 ~ 30, peanut 10 ~ 20, sesame 5 ~ 10, white granulated sugar 30 ~ 60, stabilizing agent 1 ~ 3, water 830 ~ 900;
Described stabilizing agent is made up of the component of following parts by weight:
Single stearic acid glycerine lipoprotein 40 ~ 55, melon glue 10 ~ 20, xanthans 15 ~ 25, microcrystalline cellulose 10 ~ 20.
The preparation technology of a kind of oat coarse food grain of the present invention beverage, comprises the following steps:
(1) oat of above-mentioned parts by weight and buckwheat are put into baking box, under the condition of 180 ~ 220 DEG C, roasting 20 ~ 25min, is then broken into 60 ~ 80 object powder by roasted oat and buckwheat;
(2) peanut of above-mentioned parts by weight and sesame are put into baking box, under the condition of 180 ~ 220 DEG C, roasting 20 ~ 25min, peels roasted peanut through peeling machine, after decortication and sesame add grinding machine for grinding 4 ~ 6 times, make sauce;
(3) baked coarse food grain powder, obtained sauce, white granulated sugar and stabilizing agent are mixed, and add 350 ~ 550 parts of water, boiling 1h at 95 ~ 100 DEG C, with softening oat institutional framework, then adds remaining water, mixture is beaten into homogeneous paste through colloid mill, pasty state slurries make the abundant gelatinization of starch through water bath heat preservation again, and gelatinization condition is: gelatinization point is 80 ~ 85 DEG C, and gelatinization time is 20 ~ 30min, homogenization pressure is 20 ~ 30MPa, and gelatinization time is 15 ~ 25min;
(4) beverage pulp after homogeneous is carried out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 130 ~ 150 DEG C, and sterilizing time is 5 ~ 10s, is then cooled to 15 ~ 25 DEG C immediately;
(5) aseptic filler is utilized to carry out cooled beverage filling.
The advantage that the present invention has and good effect are:
(1) oat contains abundant dietary fiber, is also functional component main in beverage simultaneously, and it can make the food in enteron aisle increase deliquescing, promotes intestines peristalsis, thus accelerates defecation speed, prevents the risk of constipation and reduction intestinal cancer.In addition, cellulose is regulating blood sugar also, contributes to preventing diabetes, can reduce again the absorption of digestion process to fat, thus reduces the level of Blood Cholesterol, triglycerides, has the effect preventing and treating hypertension, cardiovascular and cerebrovascular disease.
(2) stabilizing agent be mixed by glycerin monostearate, melon glue, xanthans, microcrystalline cellulose, play the effect stoping age of starch, and there is very high water suction, moisture holding capacity, play retarding action to dehydration is aging, can guarantee that oat coarse food grain beverage has good stability in longer shelf life.
(3) oat coarse food grain beverage of the present invention adopts sterile filling, and the shelf-life is longer.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, and following each embodiment, only for illustration of the present invention, does not limit the present invention.
Embodiment 1
A kind of oat of the present embodiment coarse food grain beverage comprises the component of following weight:
Oat 40kg, buckwheat 27kg, peanut 15kg, sesame 7kg, white granulated sugar 45kg, stabilizing agent 2kg, water 880kg;
Described stabilizing agent is made up of the component of following weight:
Single stearic acid glycerine lipoprotein 1kg, melon glue 0.3kg, xanthans 0.4kg, microcrystalline cellulose 0.3kg.
The preparation technology of a kind of oat coarse food grain of the present invention beverage, comprises the following steps:
(1) oat of above-mentioned parts by weight and buckwheat are put into baking box, under the condition of 180 DEG C, roasting 20min, is then broken into 60 object powder by roasted oat and buckwheat;
(2) peanut of above-mentioned parts by weight and sesame are put into baking box, under the condition of 180 DEG C, roasting 20min, peels roasted peanut through peeling machine, after decortication and sesame add grinding machine for grinding 4 times, make sauce;
(3) baked coarse food grain powder, obtained sauce, white granulated sugar and stabilizing agent are mixed, and add 400kg water, boiling 1h at 95 DEG C, with softening oat institutional framework, then adds remaining water, mixture is beaten into homogeneous paste through colloid mill, pasty state slurries make the abundant gelatinization of starch through water bath heat preservation again, and gelatinization condition is: gelatinization point is 80 DEG C, and gelatinization time is 20min, homogenization pressure is 25MPa, and gelatinization time is 20min;
(4) beverage pulp after homogeneous is carried out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 130 DEG C, and sterilizing time is 6s, is then cooled to 18 DEG C immediately;
(5) aseptic filler is utilized to carry out cooled beverage filling.
Embodiment 2
A kind of oat of the present embodiment coarse food grain beverage comprises the component of following weight:
Oat 50kg, buckwheat 30kg, peanut 15kg, sesame 15kg, white granulated sugar 60kg, stabilizing agent 3kg, water 900kg;
Described stabilizing agent is made up of the component of following weight:
Single stearic acid glycerine lipoprotein 1.5kg, melon glue 0.6kg, xanthans 0.6kg, microcrystalline cellulose 0.3kg.
The preparation technology of a kind of oat coarse food grain of the present invention beverage, comprises the following steps:
(1) oat of above-mentioned parts by weight and buckwheat are put into baking box, under the condition of 200 DEG C, roasting 23min, is then broken into 70 object powder by roasted oat and buckwheat;
(2) peanut of above-mentioned parts by weight and sesame are put into baking box, under the condition of 200 DEG C, roasting 23min, peels roasted peanut through peeling machine, after decortication and sesame add grinding machine for grinding 5 times, make sauce;
(3) by baked coarse food grain powder, obtained sauce, white granulated sugar and stabilizing agent mixing, and add 500kg water, boiling 1h at 98 DEG C, with softening oat institutional framework, then adds remaining water, mixture is beaten into homogeneous paste through colloid mill, pasty state slurries make the abundant gelatinization of starch through water bath heat preservation again, and gelatinization condition is: gelatinization point is 85 DEG C, and gelatinization time is 25min, homogenization pressure is 30MPa, and gelatinization time is 25min;
(4) beverage pulp after homogeneous is carried out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 140 DEG C, and sterilizing time is 7s, is then cooled to 20 DEG C immediately;
(5) aseptic filler is utilized to carry out cooled beverage filling.
Claims (3)
1. an oat coarse food grain beverage, is characterized in that: the component comprising following parts by weight:
Oat 35 ~ 50, buckwheat 20 ~ 30, peanut 10 ~ 20, sesame 5 ~ 10, white granulated sugar 30 ~ 60, stabilizing agent 1 ~ 3, water 830 ~ 900.
2. oat coarse food grain beverage according to claim 1, is characterized in that: described stabilizing agent is made up of the component of following parts by weight: single stearic acid glycerine lipoprotein 40 ~ 55, melon glue 10 ~ 20, xanthans 15 ~ 25, microcrystalline cellulose 10 ~ 20.
3. a preparation technology for oat coarse food grain beverage as claimed in claim 1, is characterized in that: comprise the following steps:
(1) oat of above-mentioned parts by weight and buckwheat are put into baking box, under the condition of 180 ~ 220 DEG C, roasting 20 ~ 25min, is then broken into 60 ~ 80 object powder by roasted oat and buckwheat;
(2) peanut of above-mentioned parts by weight and sesame are put into baking box, under the condition of 180 ~ 220 DEG C, roasting 20 ~ 25min, peels roasted peanut through peeling machine, after decortication and sesame add grinding machine for grinding 4 ~ 6 times, make sauce;
(3) baked coarse food grain powder, obtained sauce, white granulated sugar and stabilizing agent are mixed, and add 350 ~ 550 parts of water, boiling 1h at 95 ~ 100 DEG C, with softening oat institutional framework, then adds remaining water, mixture is beaten into homogeneous paste through colloid mill, pasty state slurries make the abundant gelatinization of starch through water bath heat preservation again, and gelatinization condition is: gelatinization point is 80 ~ 85 DEG C, and gelatinization time is 20 ~ 30min, homogenization pressure is 20 ~ 30MPa, and gelatinization time is 15 ~ 25min;
(4) beverage pulp after homogeneous is carried out sterilization through super high temperature instantaneous sterilizing machine, sterilization temperature is 130 ~ 150 DEG C, and sterilizing time is 5 ~ 10s, is then cooled to 15 ~ 25 DEG C immediately;
(5) aseptic filler is utilized to carry out cooled beverage filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410156561.0A CN105011301A (en) | 2014-04-18 | 2014-04-18 | Oat coarse grain beverage and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410156561.0A CN105011301A (en) | 2014-04-18 | 2014-04-18 | Oat coarse grain beverage and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011301A true CN105011301A (en) | 2015-11-04 |
Family
ID=54401902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410156561.0A Pending CN105011301A (en) | 2014-04-18 | 2014-04-18 | Oat coarse grain beverage and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011301A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912762A (en) * | 2017-02-14 | 2017-07-04 | 姚国萍 | Australia's wheat slurry cereal beverage and preparation method thereof |
| EP3375293A1 (en) * | 2017-03-15 | 2018-09-19 | Société Cooperative Agricole et Agro-Alimentaire AGRIAL | Food product based on vegetable milk |
| CN108813243A (en) * | 2018-04-27 | 2018-11-16 | 运城职业技术学院 | A kind of Herba bromi japonici dietary fiber beverage and its process of preparing |
| CN109007493A (en) * | 2018-06-22 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of coarse food grain functional beverage and preparation method thereof |
| CN112425705A (en) * | 2020-11-26 | 2021-03-02 | 青海圣和源生物科技有限公司 | Cereal beverage containing lycium ruthenicum and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030026982A (en) * | 2001-05-21 | 2003-04-03 | 소니 가부시끼 가이샤 | Image processor |
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN101946955A (en) * | 2010-08-25 | 2011-01-19 | 江西省赣粮实业有限公司 | Instant solid drink using grain as base materials and preparation method thereof |
| CN102100380A (en) * | 2010-10-18 | 2011-06-22 | 安徽燕之坊食品有限公司 | Coarse grain solid beverage containing nuts and processing method thereof |
-
2014
- 2014-04-18 CN CN201410156561.0A patent/CN105011301A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030026982A (en) * | 2001-05-21 | 2003-04-03 | 소니 가부시끼 가이샤 | Image processor |
| CN1559304A (en) * | 2004-03-12 | 2005-01-05 | 深圳市深宝实业股份有限公司 | Technology for producing beverage made of both refined and coarse grains |
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN101946955A (en) * | 2010-08-25 | 2011-01-19 | 江西省赣粮实业有限公司 | Instant solid drink using grain as base materials and preparation method thereof |
| CN102100380A (en) * | 2010-10-18 | 2011-06-22 | 安徽燕之坊食品有限公司 | Coarse grain solid beverage containing nuts and processing method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912762A (en) * | 2017-02-14 | 2017-07-04 | 姚国萍 | Australia's wheat slurry cereal beverage and preparation method thereof |
| EP3375293A1 (en) * | 2017-03-15 | 2018-09-19 | Société Cooperative Agricole et Agro-Alimentaire AGRIAL | Food product based on vegetable milk |
| FR3063876A1 (en) * | 2017-03-15 | 2018-09-21 | Societe Cooperative Agricole Et Agro-Alimentaire Agrial | FOOD PRODUCT BASED ON PLANT MILK |
| CN108813243A (en) * | 2018-04-27 | 2018-11-16 | 运城职业技术学院 | A kind of Herba bromi japonici dietary fiber beverage and its process of preparing |
| CN109007493A (en) * | 2018-06-22 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of coarse food grain functional beverage and preparation method thereof |
| CN112425705A (en) * | 2020-11-26 | 2021-03-02 | 青海圣和源生物科技有限公司 | Cereal beverage containing lycium ruthenicum and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103385421B (en) | non-fried instant noodle and production method thereof | |
| CN102349607B (en) | Infant fruit meal and production method thereof | |
| CN101647483B (en) | Dietary fiber biscuit and preparation method thereof | |
| CN105011301A (en) | Oat coarse grain beverage and preparation process thereof | |
| CN103222571A (en) | Potato vermicelli and processing method thereof | |
| CN102524716B (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN104026461B (en) | The production method of the special rice of a kind of hyperglycemia population | |
| CN106107529A (en) | A kind of high protein, the instant health instant powder of high dietary-fiber and preparation method thereof | |
| CN103859541A (en) | High-germination-rate highland barley and hulless oat composite beverage and production method thereof | |
| CN102379444A (en) | Peanut protein solid drink and preparation method thereof | |
| CN103859303B (en) | Crisp food of a kind of nut coarse food grain and preparation method thereof | |
| CN106879940A (en) | A kind of preparation method of pure oatmeal | |
| CN102754769A (en) | Natural noodle | |
| CN102511738A (en) | Microwave-puffed almond and grain nutrition chip and preparation method thereof | |
| CN103181518A (en) | Production method of lentinus edodes silk noodle | |
| CN106509626B (en) | Potato complete utilization noodles and preparation method thereof | |
| CN108378288B (en) | Coarse grain steamed sponge cake suitable for microwave cooking and preparation method thereof | |
| CN101919559A (en) | Method for preparing Chinese chestnut beverage | |
| CN103535792B (en) | A kind of coarse food grain black sesame paste and preparation method thereof | |
| CN111685270B (en) | Method for making instant rice flour | |
| CN103082188A (en) | Black-tea yellow rice cake | |
| CN101703237B (en) | Preparation method of grain compound enriched flour | |
| CN102488276B (en) | Wheat bran beverage and its preparation method | |
| CN105029189B (en) | A kind of rough instant foxtain millet gruel and preparation method thereof | |
| CN105011300A (en) | Coix seed-buckwheat composite 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: 20151104 |