CN106721789B - Oat composite linolenic acid beverage and preparation method thereof - Google Patents
Oat composite linolenic acid beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106721789B CN106721789B CN201611090499.5A CN201611090499A CN106721789B CN 106721789 B CN106721789 B CN 106721789B CN 201611090499 A CN201611090499 A CN 201611090499A CN 106721789 B CN106721789 B CN 106721789B
- Authority
- CN
- China
- Prior art keywords
- oat
- mass
- enzymolysis
- soft water
- pulp
- 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.)
- Active
Links
- 239000002131 composite material Substances 0.000 title claims abstract description 87
- 235000013361 beverage Nutrition 0.000 title claims abstract description 74
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 title claims abstract description 52
- 235000020661 alpha-linolenic acid Nutrition 0.000 title claims abstract description 46
- 229960004488 linolenic acid Drugs 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 80
- 239000000944 linseed oil Substances 0.000 claims abstract description 80
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 70
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 70
- 239000000839 emulsion Substances 0.000 claims abstract description 62
- 239000003381 stabilizer Substances 0.000 claims abstract description 60
- 229930006000 Sucrose Natural products 0.000 claims abstract description 56
- 229960004793 sucrose Drugs 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 40
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(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(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 37
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 37
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 28
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 28
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 28
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 28
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 28
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 28
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 28
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 28
- 239000000811 xylitol Substances 0.000 claims abstract description 28
- 235000010447 xylitol Nutrition 0.000 claims abstract description 28
- 229960002675 xylitol Drugs 0.000 claims abstract description 28
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 28
- 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 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 235000007319 Avena orientalis Nutrition 0.000 claims description 261
- 244000075850 Avena orientalis Species 0.000 claims description 255
- 238000003756 stirring Methods 0.000 claims description 91
- 239000007788 liquid Substances 0.000 claims description 89
- 239000008234 soft water Substances 0.000 claims description 89
- 238000002156 mixing Methods 0.000 claims description 87
- 238000010438 heat treatment Methods 0.000 claims description 54
- 235000013372 meat Nutrition 0.000 claims description 52
- 239000000243 solution Substances 0.000 claims description 49
- 102000011632 Caseins Human genes 0.000 claims description 46
- 108010076119 Caseins Proteins 0.000 claims description 46
- 229940080237 sodium caseinate Drugs 0.000 claims description 46
- 238000001816 cooling Methods 0.000 claims description 44
- 238000001914 filtration Methods 0.000 claims description 44
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 42
- 239000005720 sucrose Substances 0.000 claims description 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 38
- 235000004426 flaxseed Nutrition 0.000 claims description 35
- 230000001954 sterilising effect Effects 0.000 claims description 34
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 31
- 239000000194 fatty acid Substances 0.000 claims description 31
- 229930195729 fatty acid Natural products 0.000 claims description 31
- 239000003921 oil Substances 0.000 claims description 31
- 235000019198 oils Nutrition 0.000 claims description 31
- 238000004321 preservation Methods 0.000 claims description 29
- 102000004190 Enzymes Human genes 0.000 claims description 26
- 108090000790 Enzymes Proteins 0.000 claims description 26
- 229940088598 enzyme Drugs 0.000 claims description 26
- 108010059892 Cellulase Proteins 0.000 claims description 25
- 229940106157 cellulase Drugs 0.000 claims description 25
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 24
- 235000013824 polyphenols Nutrition 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000002137 ultrasound extraction Methods 0.000 claims description 24
- 229920000858 Cyclodextrin Polymers 0.000 claims description 22
- 239000001116 FEMA 4028 Substances 0.000 claims description 22
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 22
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 22
- 229960004853 betadex Drugs 0.000 claims description 22
- 239000000230 xanthan gum Substances 0.000 claims description 21
- 229920001285 xanthan gum Polymers 0.000 claims description 21
- 235000010493 xanthan gum Nutrition 0.000 claims description 21
- 229940082509 xanthan gum Drugs 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 20
- 238000000227 grinding Methods 0.000 claims description 19
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 19
- 239000000126 substance Substances 0.000 claims description 19
- 235000010323 ascorbic acid Nutrition 0.000 claims description 18
- 239000011668 ascorbic acid Substances 0.000 claims description 18
- 229960005070 ascorbic acid Drugs 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 239000011259 mixed solution Substances 0.000 claims description 17
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 16
- 229940093503 ethyl maltol Drugs 0.000 claims description 16
- 230000001678 irradiating effect Effects 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 108010059820 Polygalacturonase Proteins 0.000 claims description 13
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 13
- 229930003427 Vitamin E Natural products 0.000 claims description 12
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 12
- 235000019165 vitamin E Nutrition 0.000 claims description 12
- 239000011709 vitamin E Substances 0.000 claims description 12
- 229940046009 vitamin E Drugs 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 102000004157 Hydrolases Human genes 0.000 claims description 9
- 108090000604 Hydrolases Proteins 0.000 claims description 9
- 108090000637 alpha-Amylases Proteins 0.000 claims description 9
- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
- 229940024171 alpha-amylase Drugs 0.000 claims description 9
- 108010019077 beta-Amylase Proteins 0.000 claims description 9
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 9
- 235000008504 concentrate Nutrition 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 229960002160 maltose Drugs 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 108090000145 Bacillolysin Proteins 0.000 claims description 8
- 108010004032 Bromelains Proteins 0.000 claims description 8
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 8
- 108010029541 Laccase Proteins 0.000 claims description 8
- 108091005507 Neutral proteases Proteins 0.000 claims description 8
- 102000035092 Neutral proteases Human genes 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 230000001502 supplementing effect Effects 0.000 claims description 8
- 108091005658 Basic proteases Proteins 0.000 claims description 7
- 238000007865 diluting Methods 0.000 claims description 7
- 230000000415 inactivating effect Effects 0.000 claims description 6
- 108010001682 Dextranase Proteins 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 6
- 235000019197 fats Nutrition 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 7
- 238000007667 floating Methods 0.000 abstract description 6
- 238000001556 precipitation Methods 0.000 abstract description 6
- 235000020660 omega-3 fatty acid Nutrition 0.000 abstract description 5
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 abstract description 2
- 229940012843 omega-3 fatty acid Drugs 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 21
- 241001122767 Theaceae Species 0.000 description 18
- 235000018102 proteins Nutrition 0.000 description 15
- 102000004169 proteins and genes Human genes 0.000 description 15
- 108090000623 proteins and genes Proteins 0.000 description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 8
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000020124 milk-based beverage Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 241000209761 Avena Species 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 240000006240 Linum usitatissimum Species 0.000 description 6
- 235000004431 Linum usitatissimum Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000006870 function Effects 0.000 description 6
- 208000024172 Cardiovascular disease Diseases 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 5
- 230000036772 blood pressure Effects 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 230000002526 effect on cardiovascular system Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000020985 whole grains Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 4
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 4
- 108010038807 Oligopeptides Proteins 0.000 description 4
- 102000015636 Oligopeptides Human genes 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 4
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 210000004204 blood vessel Anatomy 0.000 description 4
- 208000026106 cerebrovascular disease Diseases 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 235000019917 Oatrim Nutrition 0.000 description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 3
- 235000011613 Pinus brutia Nutrition 0.000 description 3
- 241000018646 Pinus brutia Species 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 241001083492 Trapa Species 0.000 description 3
- 235000014364 Trapa natans Nutrition 0.000 description 3
- 229930003270 Vitamin B Natural products 0.000 description 3
- 208000003464 asthenopia Diseases 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 208000019622 heart disease Diseases 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 235000009165 saligot Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019156 vitamin B Nutrition 0.000 description 3
- 239000011720 vitamin B Substances 0.000 description 3
- 235000020416 water chestnut juice Nutrition 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 235000007317 Avena nuda Nutrition 0.000 description 2
- 240000007054 Avena nuda Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000020415 coconut juice Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229930013686 lignan Natural products 0.000 description 2
- 235000009408 lignans Nutrition 0.000 description 2
- 150000005692 lignans Chemical class 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 210000004911 serous fluid Anatomy 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229940026510 theanine Drugs 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 229940126680 traditional chinese medicines Drugs 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 244000283763 Acetobacter aceti Species 0.000 description 1
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 241001633574 Adenophora stricta Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 241000234642 Festuca Species 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 206010017993 Gastrointestinal neoplasms Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 229930195210 Ophiopogon Natural products 0.000 description 1
- 244000248557 Ophiopogon japonicus Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 244000274050 Platycodon grandiflorum Species 0.000 description 1
- 235000006753 Platycodon grandiflorum Nutrition 0.000 description 1
- 244000234609 Portulaca oleracea Species 0.000 description 1
- 235000001855 Portulaca oleracea Nutrition 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 241000219784 Sophora Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 241000219977 Vigna Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000515 cyanogenic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- JTLXCMOFVBXEKD-FOWTUZBSSA-N fursultiamine Chemical compound C1CCOC1CSSC(\CCO)=C(/C)N(C=O)CC1=CN=C(C)N=C1N JTLXCMOFVBXEKD-FOWTUZBSSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000002977 intracellular fluid Anatomy 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 229940060184 oil ingredients Drugs 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000012488 skeletal system development Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to an oat linolenic acid-containing beverage and a preparation method thereof, belonging to the technical field of other beverage processing. The oat composite linolenic acid beverage is mainly prepared from the following raw materials in percentage by mass: 1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence and 0.1-1% of sodium ascorbate. The oat beverage is prepared by taking oat as a main raw material, adding linseed oil and coconut pulp, matching with a specific composite emulsion stabilizer and adopting a specific process, can achieve a good stabilizing effect while ensuring higher omega-3 fatty acid content of the oat beverage, and has no phenomena of precipitation, layering and fat floating after standing for 3 months at normal temperature.
Description
Technical Field
The invention relates to an oat linolenic acid-containing beverage and a preparation method thereof, belonging to the technical field of other beverage processing.
Background
Oat is one of crops with extremely high nutritive value in cereal crops, and is known as "honor of long-term grains". According to the comprehensive analysis of the health research institute of Chinese medical academy of sciences, the Chinese naked oat contains 15.6% of crude protein, 8.5% of fat, starch releasing heat and elements such as phosphorus, iron, calcium and the like, and compared with other 8 kinds of grains, the Chinese naked oat is named as the pioneer fescue. The water-soluble dietary fiber in oat is 4.7 times and 7.7 times of that of wheat and corn respectively. The oat contains abundant vitamin B, nicotinic acid, folic acid and pantothenic acid, especially vitamin E, and the content of vitamin E is up to 15 mg per 100 g of oat flour, so that the oat flour can prevent cholesterol from blocking blood vessels and remove in-vivo garbage. In addition, the oat flour also contains saponin (main component of Ginseng radix) which is absent in cereal grains. The amino acid composition of the protein is relatively comprehensive, the content of 8 amino acids necessary for human bodies is in the first position, and particularly the content of lysine is up to 0.68 g.
The practice proves that a certain amount of oat food is added in the diet, and the oat health-care food has a certain health-care effect on human bodies. The composition has good prevention effect on hyperlipidemia and hyperglycemia; secondly, the lysine is known as one of the best foods for children and middle-aged and elderly people due to the high content of protein and lysine, wherein the lysine has the function of enhancing the intelligence and the skeletal development of human bodies; and thirdly, the oat bran contains rich vitamins and minerals and is necessary for human bodies.
Flax is originally recorded in "the book of the drawing of the draft" and is a seed of Linum usitatissimum L. which is a product of homology of medicine and food, and the traditional Chinese medicine holds that the flax seed: sweet and neutral. It enters lung, liver and large intestine meridians. Has effects of moistening dryness and dispelling pathogenic wind. It is used for preventing and treating constipation due to intestinal dryness, pruritus due to dry skin, and hair withering and falling off. And is collected and carried by the Chinese pharmacopoeia as a common traditional Chinese medicine. To date, scholars at home and abroad have separated 3 nitrile glycosides (linamin, linux and neolin-nustatin), 4 flavonols, 2 lignans and 2 cinnamic acid glycosides from flaxseed. Modern pharmacological research shows that the traditional Chinese medicine composition has the obvious effects of reducing blood pressure, regulating blood fat, resisting cancer, resisting inflammation, resisting allergy, reducing blood sugar, improving memory and immunity of organisms and the like, and is used for treating cardiovascular diseases, rheumatism, cancers, chemical liver injury, malaria and other diseases.
Modern scientific and technological research shows that linseed is rich in polysaccharide, protein, oil, vitamin E, lecithin, calcium, trace elements, edible cellulose, etc. Especially, flax seed contains rich unsaturated fatty acid, dietary fiber, polysaccharide and lignan, etc. biological and physiological active substances. The alpha-linolenic acid content of linseed oil extracted from the flaxseeds accounts for about 15 percent of the weight of the flaxseeds, and is the highest content in the plant seeds so far. Therefore, the edible health-care value of the linseed oil is high, the linseed oil is well known as an excellent plant-type health-care product, and the linseed oil has the effects of preventing hyperlipidemia and atherosclerosis and resisting cancer in recent years. The linseed oil contains 61.27% of alpha-linolenic acid, which is an essential fatty acid for human body and can be converted into eicosapentaenoic acid and docosahexaenoic acid in human body. Alpha-linolenic acid has the functions of resisting tumor, resisting thrombus, reducing blood fat, nourishing brain cells, regulating vegetative nerves and the like, and is concerned more. The linseed oil also contains VE,VEIs a strong and effective free radical scavenger, and has effects of delaying aging and resisting oxidation. The linseed oil is rich in mineral elements, lutein and the like. The content of potassium is far higher than that of other foods, and zinc is a necessary trace element for human body, and has important effect on maintaining normal physiological function of human body.
The invention belongs to the technical field of food production, and particularly relates to a functional food for clearing blood fat and preventing cardiovascular and cerebrovascular diseases and a preparation method thereof. The formula and the proportion of the functional food are as follows: 5-30% of sophora flower bud, 15-30% of oat, 10-25% of grape seed, 5-10% of konjac glucomannan, 5-15% of licorice extract, 3-12% of cranberry, 5-15% of soybean oligopeptide powder, 5-15% of corn oligopeptide powder, 7-15% of collagen peptide powder, 5-10% of mung bean oligopeptide powder and 5-10% of oyster oligopeptide powder. The functional food of the invention can not only reduce the formation of lipid in blood vessels, but also remove garbage, toxin and plaque formed on the inner wall of the blood vessels, simultaneously soften the blood vessels, reduce the blood pressure, protect the cardiovascular and cerebrovascular vessels and prevent and treat various cardiovascular and cerebrovascular diseases.
The Chinese invention application of publication No. CN 1439304A, oat paste and its processing technology, relates to a food and its processing technology, especially relates to a food paste made from oat and its processing technology, the weight ratio of the product is as follows: 35-80% of edible oat; 1-20% of quality improver; 15-25% of a flavoring agent; 4-20% of cereal powder. The processing technology of the oat paste comprises the following steps: respectively curing, crushing and grinding the oat, the quality improver, the flavoring agent and the grain powder; mixing the aged, crushed and ground raw materials in proportion, stirring uniformly, sieving with a 80-mesh sieve, metering and packaging.
Chinese patent application publication No. CN 103284263A, entitled "production method of health protein milk beverage", discloses a production method of health protein milk beverage, which takes protein milk beverage as base liquid, sugar 4-10%, oat 10mg-200g, D-sodium erythorbate 0.02-0.1%, abalone shell 0.2-10 g to decoct extract, essence, theanine 0.1mg-80g, taurine 300mg-150g, beta-cyclodextrin 1g-30g and the balance water, the total amount is lkg. The protein milk beverage is one or combination of vegetable protein beverage and animal protein beverage. The production method comprises the following steps: A. soaking semen glycines and semen Lini, decocting Concha Haliotidis with water to obtain decoction, mixing with water and bean at a ratio of 6-20:1, and grinding to obtain protein milk beverage. B. Dissolving beta-cyclodextrin in water, mixing protein milk beverage with beta-cyclodextrin in water, and clathrating with colloid mill. C. Mixing theanine, D-sodium erythorbate, taurine and white sugar. D. Mixing B and C, adding water, mixing, sterilizing, and aseptic canning. Or drying to obtain solid beverage.
Publication No.: 105558738A Chinese patent application, oat beverage and its preparation method, provides an oat beverage and its preparation method. The method comprises the following steps: (1) adding water into oat flour (oat rice flour) at a certain proportion, and pulping to obtain oat raw pulp, wherein the concentration is controlled to be 1-40% based on the total weight of solid matters, and the water temperature is controlled to be lower than 40 ℃; (2) adding amylase, mixing, heating oat juice to 55-80 deg.C, and performing enzymolysis for 10-40 min; (3) removing peel and residue from the enzymolysis liquid obtained in the step (2) through a centrifugal machine to obtain oat slurry; (4) blending the enzymolysis liquid obtained in the step (3) or directly passing through a homogenizer; (5) adopting an UHT sterilization mode, wherein the sterilization (enzyme passivation) temperature is 120-; the auxiliary materials comprise a stabilizing agent, a buffering agent with metal chelating and/or buffering functions and a sweetening agent.
The Chinese invention application with publication number of 105211999A, namely a low glycemic index oat beverage and a preparation method thereof, discloses a low glycemic index oat beverage, which comprises the following substances in parts by weight: 70-80 parts of water, 10-15 parts of oat rice, 0.5-1 part of soybean protein isolate powder, 2-2.5 parts of dietary fiber, 0.5-1.5 parts of vitamin, and 1.5-3 parts of thickener and emulsifier. The oat with low GI value (GI value is below 55) is taken as a basis, nutritional auxiliary materials such as protein, dietary fiber, vitamins and mineral substances are added, and a scientific processing method is selected, so that the oat is good in taste and is a high-fiber and low-fat health food.
Publication No.: 105029558A, the Chinese invention of 'a cherry tomato sour oat beverage and a preparation method thereof' discloses a cherry tomato sour oat beverage and a preparation method thereof, wherein the cherry tomato sour oat beverage is prepared from the following raw materials in parts by weight: 200-210 raw oatmeal, 0.4-0.5 sodium carboxymethylcellulose, 0.15-0.16 xanthan gum, 0.2-0.3 monoglyceride, 0.15-0.16 sucrose ester, 5-6 sucrose, 3-4 lactic acid, 7-8 shrimp meat, 9-10 sugarcane juice, 4-5 apple powder, 15-18 wheat germ oil, 1-2 purple cabbage, 2-3 cowpea seed, 1-2 walnut oil, 4-5 mushroom, 14-16 cherry tomato juice, 1-2 dandelion, 1-2 purslane, 1-2 adenophora stricta, 1-1.5 ophiopogon root, 1-1.5 purple perilla and a proper amount of water; the oatmeal is soaked in clear water and then is soaked in the mixed serous fluid, so that the mixed serous fluid is well soaked in the oatmeal with good nutrition and taste, the oatmeal is unique in taste, and the added traditional Chinese medicines have the effects of clearing away heat and toxic materials, nourishing yin, promoting the production of body fluid, moistening lung and clearing away heart-fire.
The Chinese invention application with publication number 104939253A, namely a water chestnut fragrant and sweet oat beverage and a preparation method thereof, discloses a water chestnut fragrant and sweet oat beverage and a preparation method thereof, wherein the water chestnut fragrant and sweet oat beverage is prepared from the following raw materials in parts by weight: 200-210 raw oatmeal, 0.4-0.5 sodium carboxymethylcellulose, 0.15-0.16 xanthan gum, 0.2-0.3 monoglyceride, 0.15-0.16 sucrose ester, 5-6 sucrose, 3-4 lactic acid, 3-4 green onion paste, 5-6 eggplants, 3-4 taro powder, 6-7 loquat juice, 3-4 soda biscuits, 10-12 water chestnut juice, 1-1.5 rapeseed oil, 4-5 pine nuts, 1-2 nutmeg, 1-2 fructus alpiniae oxyphyllae, 1-2 lemon peels, 1-1.5 platycodon grandiflorum, 1-1.5 tartary buckwheat and a proper amount of water; according to the invention, pine nuts are mixed and put into the heated rapeseed oil to be stir-fried, and then the water chestnut juice and the soda biscuit are mixed and boiled, so that the pine nuts are aromatic in flavor, sweet in flavor of the water chestnut juice and nutrition of the soda biscuit, and fresh and delicious in taste, and the added traditional Chinese medicines have the effects of invigorating stomach and relieving pain.
The publication No. 104489839A Chinese patent application for 'a method for making oat beverage' discloses a method for making oat beverage. Weighing a certain mass of puffed oat, adding rice vinegar for soaking, and filtering to obtain an oat acetic acid extracting solution and oat residues. Diluting oat residue with water, adding saccharifying enzyme and yeast for anaerobic fermentation, inoculating Acetobacter aceti for acetic fermentation, and filtering to obtain oat acetic acid bacteria fermentation filtrate after fermentation. Mixing the oat acetic acid extract and the oat acetic acid bacteria fermentation filtrate uniformly, and then diluting, blending, filtering, bottling and sterilizing to obtain the finished product. The oat beverage not only solves the defects of poor mouthfeel and hard texture of oat, which are difficult to process in a household kitchen, but also has a plurality of advantages of fermented beverages due to the fermentation effect of the saccharomycetes and the acetobacter, and is a health-care beverage integrating nutrition and a plurality of health-care effects.
Invention of publication No. 103796523a "method of preparing oat containing milk beverage" discloses a method for preparing oat and milk beverage comprising processing under cooling conditions. In addition, the oat product used according to aspects of the invention is hydrolyzed oat flour. The method for preparing an oat-containing beverage comprises the steps of: a. hydrating the hydrolyzed oat flour under cooling conditions; b. introducing hydrolyzed oat flour into a chilled fluid milk at a temperature of 4-7 deg.C to form a raw beverage; c. maintaining the raw beverage at a temperature of 4-7 deg.C; d. preheating the raw beverage to 80 ℃ before homogenizing; e. homogenizing the raw beverage to form a final beverage; introducing the final beverage to sterilization at a temperature of 140 ℃ and 145 ℃.
Said invention is complex in formula, and does not use oat as main raw material, or uses oat and animal milk together as main raw material, or uses oat rice after peeling as raw material, and can not fully utilize the nutrient substances of cellulose and others richly contained in oat. The beverage is prepared by using the oat as the main raw material, and mainly faces the technical problems that 1) the processing technology is unreasonable and the alkali bitterness is easy to appear; 2) the problems of protein denaturation, agglomeration, water precipitation, additive precipitation and the like are easy to occur; 3) the phenomenon of fat floating caused by incomplete emulsification of the grease is easy to occur; these can cause great difficulties in the steps necessary for preparing the beverage, the blending, and the subsequent sterilization and packaging processes. These problems cannot be solved simply by refining treatment with a micronizing apparatus such as a strong stirring tank, a colloid mill, a homogenizer, or by simple technical means such as clarification and filtration.
Disclosure of Invention
In order to solve the problems, the invention provides an oat composite linolenic acid beverage which is prepared by taking oat as a main raw material and adding linseed oil. The oat compound linolenic acid beverage has uniform and consistent tissue, no layering, no fat floating, moderate sweetness, thick mouthfeel, mellow and rich flavor and balanced nutrition, and is suitable for various crowds.
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 1-2: 3-4: 2-3: 3-4: 0.5-1: 1-2;
the edible essence is an essence conventionally used in the field;
preferably, the flavoring essence comprises ethyl maltol;
preferably, the ethyl maltol accounts for the following mass percent in the edible essence: 30-40%;
the raw materials of the oat composite linolenic acid beverage can also comprise raw materials commonly used in the food field, such as a sweetening agent, an acidity regulator, a flavor substance and the like.
Preferably, the oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
1-5% of oat, 2-7% of linseed oil, 2.2-2.8% of maltose, 0.2-0.4% of fructo-oligosaccharide, 1-2% of xylitol, 1-3% of cane sugar or starch syrup, 2-5% of coconut pulp, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water;
preferably, the oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
1-4% of oat, 2-6% of flaxseed oil, 2-3% of maltose, 0.2-0.5% of fructo-oligosaccharide, 1-2% of xylitol, 1-3% of sucrose or starch syrup, 2-4% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water;
preferably, the oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
2-4% of oat, 2-5% of linseed oil, 2-3% of maltose, 0.2-0.4% of fructo-oligosaccharide, 1-2% of xylitol, 2-3% of cane sugar or starch syrup, 2-4% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water;
preferably, the oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
3.5-4% of oat, 2-4% of linseed oil, 2.4-2.8% of maltose, 0.4-0.6% of fructo-oligosaccharide, 1-2% of xylitol, 2-2.5% of cane sugar or starch syrup, 3-4% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water;
the invention also provides a preparation method of the oat composite linolenic acid beverage, which comprises the steps of crushing, grinding, enzymolysis, emulsification, blending, homogenization, filling, sterilization and the like;
a preparation method of oat composite linolenic acid beverage comprises the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after crushing the oat, the oat is prepared according to the following steps: soft water 1: 10-15, mixing oat with 45-55 deg.C soft water, adding ascorbic acid, and making the mixture of oat and water contain 0.5% ascorbic acid by mass; keeping the temperature for 2-3hr at the stirring speed of 150-; grinding to obtain oat pulp, adjusting pH to 3.5-3.6, maintaining the temperature at 50-55 deg.C, adding cellulase 0.02-0.06% of oat pulp, performing enzymolysis for 2-3hr, slowly heating to 80-90 deg.C, adjusting pH to 5.5-6.5, adding alpha-amylase 0.02-0.04% and beta-amylase 0.02-0.03%, performing enzymolysis for 1.5-3 hr, cooling to 55-60 deg.C, adjusting pH to 3.5-5.0, adding alpha-1, 4-glucose hydrolase 0.018-0.022%, performing enzymolysis for 4-6 hr, cooling to 45-50 deg.C, adjusting pH to 5.5-5.8, adding neutral protease 0.1-0.5% and bromelin 0.01-0.02%, performing enzymolysis for 1.5-3 hr, cooling to 40-45 deg.C, performing ultrasonic-assisted extraction for 30min under the conditions of power of 2000W and ultrasonic frequency of 22KHZ, and performing microwave extraction for 30-70s at intervals under the conditions of power of 300W and frequency of 2 kHz; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/3-1/2 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 2-3 times of oleum Lini to swell sucrose fatty acid ester, adding 10-20 times of soft water, heating to 60-80 deg.C, and stirring to dissolve; heating 10-20 times of soft water to 85-90 ℃ based on the mass of sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating soft water 30-40 times the mass of Tween 60 to 75-85 deg.C, slowly adding Tween 60 under stirring, and stirring to dissolve; filtering with 80-120 mesh duplex filter. Mixing the above three emulsifiers with the rest oleum Lini, mixing with herba Avenae Fatuae concentrated solution, homogenizing and emulsifying at 60-65 deg.C and 20-30MPa to obtain herba Avenae Fatuae mixed solution;
dissolving other substances in the composite emulsion stabilizer:
heating 30-40 times of soft water to 75-85 ℃ based on the total mass of the sodium tripolyphosphate, the xanthan gum and the beta-cyclodextrin, slowly adding the composite emulsion stabilizer under continuous stirring, keeping the temperature of the feed liquid at 75-85 ℃, continuously stirring for 20-30 minutes to enable the feed liquid to be uniform and consistent, and filtering the feed liquid through a duplex filter of 80-120 meshes for later use;
dissolving fructo-oligosaccharide:
slowly adding 2.8-3.5 times of 45-50 ℃ soft water in terms of the mass of the fructo-oligosaccharide under the condition of continuously stirring, keeping the temperature of the feed liquid at 45-50 ℃ after the feeding is finished, continuously stirring for 20-30 minutes, and filtering through a duplex filter of 80-120 meshes for later use;
dissolving maltose, sucrose, xylitol and sodium ascorbate respectively, diluting starch syrup by 3-5 times, and filtering;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding essence 0.5-2 hr before bottling, and stirring;
homogenizing: 70-75 ℃ and 30-40 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
hot filling and sealing at 121 deg.C for 25min, and sterilizing at high pressure.
Preferably, the preparation method of linseed oil comprises the following steps:
grinding flaxseeds, sieving the ground flaxseeds with a 20-mesh sieve, and mixing the flaxseeds with a mass-volume ratio of 1: adding water in a proportion of 8-12, and adding water into the mixture at a pH value of 5.1-5.6 based on the mass of the flaxseed,adding 0.2-0.4% pectase and 0.5-1% dextranase at 50-55 deg.C, and performing enzymolysis for 2.5-3 hr; adding 1.0-1.5% alkaline protease at pH of 8.5-9.0 and temperature of 55-60 deg.C, and performing enzymolysis for 3-4 hr; adjusting pH to 4.8-5.0, enzymolysis temperature to 45-50 deg.C, adding 1.0-1.5% cellulase, and performing enzymolysis for 2-3hr to obtain enzymolysis solution; adding salt into the enzymolysis solution, wherein the addition amount is 2-3% of the weight of semen Lini, and adding tea polyphenols and VEThe enzymolysis liquid contains 1-2% of tea polyphenols and 0.05-0.1% of VEUltrasonic-assisted extraction is carried out for 30min under the conditions of power of 280W and 50 ℃, and microwave extraction is carried out for 30-70s at intervals under the conditions of power of 420W and 50 ℃; the spacing mode is as follows: irradiating for 10s at intervals of 5s to obtain an extracting solution; centrifuging the extractive solution at 3000r/min to obtain primary separated oil; centrifuging the centrifuged emulsion at 3000r/min to obtain secondary separated oil, and mixing the primary separated oil and the secondary separated oil to obtain linseed oil;
preferably, the coconut pulp preparation method comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 80-85 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing and pulping the color protection liquid and the coconut meat to obtain pulp, performing ultrasonic extraction on the pulp for 16-18min under the conditions of room temperature, 200W, 30-35KHz, adjusting the pH value to 5.5-5.8 by using lactic acid, adding biological enzyme accounting for 0.2-0.3% of the pulp mass, performing enzymolysis for 30-60min at 45-50 ℃, and deactivating the enzyme; homogenizing at 60-65 deg.C under 25-30MPa, and homogenizing at 18-20MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to the mass ratio of 3:5:2:4: 2.
Advantageous effects
The whole grain fully retains edible parts in the grain, and comprises four parts, namely an aleurone layer, a sub-aleurone layer, a germ and an endosperm, wherein each layer has irreplaceable organic nutrient substances, so that the whole grain is more nutritious and healthier. The skin layer is rough outer layer of grain, contains a large amount of cellulose, and contains more than 50% of minerals in the skin layer. The embryo bud contains abundant vitamins, trace elements, unsaturated fatty acids, antioxidant, etc. Medical research shows that the whole grain contains abundant vitamin B, vitamin E, minerals such as iron, manganese, zinc, calcium, selenium and the like, fatty acid, oligosaccharide, phytosterol, phytic acid, antioxidant and the like. Eating whole grain helps to reduce the risk of heart disease, gastrointestinal cancer, and diabetes, prevent puffiness, and enhance resistance.
Coconut is the fruit of the coconut tree of the family palmaceae, a typical tropical fruit, and both coconut milk and coconut meat are rich in nutrients. The coconut juice is clear as water and sweet as honey, and is sweet and delicious; the coconut meat is fragrant, smooth and crisp, is soft and like cream, can be directly eaten, and can also be processed into coconut milk, coconut jam, coconut powder and the like together with the coconut juice, thereby being convenient for storage, transportation and use. The coconut contains sugar, fat, protein, vitamin B group, vitamin C, trace elements such as potassium and magnesium, and can effectively supplement nutrient components of human body and improve the disease resistance of organism; the coconut milk can benefit human strength, supplement intracellular fluid, expand blood volume, moisten skin and have the effects of retaining youthful looks and beautifying after being drunk frequently, and the more mature the coconut fruit is, the more protein and fat are contained, which is incomparable with other common southern fruits. Coconut meat is rich in vegetable fat, does not contain cholesterol, and is beneficial to human health.
The excellent health care functions of the oat and the flax are accepted by people, in order to keep the nutrition of the oat and the flax as much as possible, the oat and the flax are not peeled, screened and the like according to the traditional process, and the whole grains are used, but the oat is easy to have alkali bitterness, and the flax seed oil has slight bitterness and fishy smell, so the coconut pulp is adopted to be matched with the oat and the flax seed, and the taste of the beverage is obviously improved while the nutrition is enriched. Furthermore, the coconut milk is high in protein and fat content, and the layering and browning phenomena are easy to occur in the processing process.
Because the contents of protein and grease in the oat and the flaxseed are high, the problems of easy protein denaturation, agglomeration, water precipitation, additive precipitation and the like easily occur in the processing process; 3) the phenomena of fat floating and oil-water separation are easily caused by incomplete emulsification of the grease, and the stability is influenced. According to the invention, the oat is used as a main raw material, linseed oil and coconut pulp are specially added, and a specific compound emulsion stabilizer is matched, the raw materials in the formula are screened and combined, and the oat compound linolenic acid beverage is prepared by adopting a specific process, so that a good stabilizing effect can be achieved while the high omega-3 fatty acid content of the oat beverage is ensured, and the prepared oat compound linolenic acid beverage has no phenomena of precipitation, layering and fat floating after standing for 3 months at normal temperature.
The oat is extracted by combining hot water extraction, enzymolysis, ultrasound and microwave, so that the utilization rate of raw materials, the content and quality of nutrient substances are effectively improved, and the food safety of the product is effectively ensured. Wherein, cellulase enzymolysis is adopted to destroy the cell wall structure of the oat, so that the effective components can be fully dissolved out, thereby improving the extraction rate and leading the oat flavor to be prominent. The microwave extraction and the ultrasonic extraction are combined, so that the extraction rate of beneficial components in the oat extract can be further improved, and the loss of nutrient substances is reduced.
The method for preparing the linseed oil by adopting the aqueous enzymatic method in combination with the ultrasonic and microwave extraction has the advantages of enabling the yield of the free oil to reach 90.23 percent, simultaneously improving the removal rate of cyanogenic glucoside, improving the quality of the linseed oil and greatly improving the safety of flaxseed cake pulp. The proper microwave treatment condition is favorable for extracting the nutrient substances such as flavone and polyphenol substances, carotenoid, sterol and the like in the linseed oil, but can also improve the peroxide value and the acid value of the linseed oil and reduce the iodine value, so the microwave extraction method adopts an interval mode to carry out microwave extractionAdding salt, tea polyphenols and V before microwave extractionEThe changes of the peroxide value, acid value and iodine value were controlled within acceptable ranges.
The health-care value of linseed oil is well recognized, and the main component with health-care effect is alpha-linolenic acid. The alpha-linolenic acid is a fatty acid necessary for human bodies, and the metabolite of the alpha-linolenic acid has pharmacological effects of reducing blood fat, lowering blood pressure, inhibiting platelet aggregation, reducing thrombosis, resisting cancer and the like, and has wide development prospects in the fields of medicines, health-care products and the like. At present, experts believe that some modern diseases can be inhibited or delayed when people ingest approximately 1:4 of omega-3: omega-6 in polyunsaturated fatty acids. The ratio of omega-3 to omega-6 in linseed oil is close to 1: 4. Therefore, linseed oil has various physiological health care functions and is one of the most favored health care oils in the world at present. Has effects in lowering blood pressure and blood lipid, preventing cardiovascular and cerebrovascular diseases, promoting brain nervous system development, protecting vision, resisting oxidation, caring skin, and protecting skin.
According to the invention, the oat, the linseed oil and the coconut milk are combined according to a certain proportion, the emulsification stabilizer with specific composition and proportion is adopted, the preparation is realized by adopting a specific process, and the synergistic effect of multiple factors ensures that the prepared oat composite linolenic acid beverage has uniform and consistent tissue, no layering and no fat floating, good stability, moderate sweetness, thick mouthfeel, rich mellow flavor, balanced and rich nutrition and high content of omega-3 series fatty acid. Meanwhile, the health-care tea has a good health-care function, can promote healthy development of organisms, improves cell metabolism activity, and has various effects of assisting in reducing blood pressure and blood fat, preventing cardiovascular and cerebrovascular diseases, promoting development of a cerebral nervous system, protecting eyesight, resisting oxidation, beautifying, caring skin and the like. Can effectively reduce fine wrinkles of the skin and enable the skin to become fine and smooth.
Detailed Description
Example 1
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
3.8% of oat, 2% of linseed oil, 2.4% of maltose, 0.4% of fructo-oligosaccharide, 1% of xylitol, 2% of cane sugar, 4% of coconut milk, 0.2% of composite emulsion stabilizer, 0.005% of edible essence, 0.5% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 2: 3: 2:4: 0.5: 2;
the edible essence comprises ethyl maltol;
the ethyl maltol accounts for the following mass percent in the edible essence: 35 percent;
a preparation method of oat composite linolenic acid beverage comprises the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after the oat with the formula amount is crushed, the weight ratio of the oat is as follows: soft water 1: 12 weight percent, mixing oat with soft water at 50 ℃, adding ascorbic acid, and leading the mixture of the oat and the water to contain 0.5 percent of ascorbic acid by mass; keeping the temperature for 2hr at stirring speed of 180 r/min; grinding to obtain oat pulp, adjusting pH to 3.6, keeping the temperature at 53 ℃, adding cellulase accounting for 0.04 percent of the weight of the oat pulp, performing enzymolysis for 3 hours, slowly heating to 85 ℃, keeping the pH value at 6.0, adding alpha-amylase accounting for 0.03 percent of the weight of the oat pulp and beta-amylase accounting for 0.02 percent of the weight of the oat pulp, performing heat preservation enzymolysis for 2 hours, cooling to 58 ℃, keeping the pH value at 4.2, adding alpha-1, 4-glucose hydrolase accounting for 0.020 percent of the weight of the oat pulp, performing heat preservation enzymolysis for 5 hours, cooling to 48 ℃, keeping the pH value at 5.6, adding neutral protease accounting for 0.3 percent of the weight of the oat pulp and bromelin accounting for 0.01 percent of the weight of the oat pulp, performing heat preservation enzymolysis for 2 hours, cooling to 42 ℃, performing ultrasonic-assisted extraction for 30 minutes under the conditions of 2000W power and 22KHZ ultrasonic frequency, and performing microwave extraction for 50 seconds in an interval mode under the conditions of 300W power and 2kHz frequency; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/3 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 3 times of linseed oil by mass of sucrose fatty acid ester to swell the linseed oil, adding 15 times of soft water, heating to 70 ℃, and stirring until the linseed oil is dissolved; heating 15 times of soft water to 86 ℃ based on the mass of the sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating soft water 35 times the mass of Tween 60 to 80 ℃, slowly adding Tween 60 under stirring, and stirring until the Tween 60 is dissolved; filtered through 100 mesh duplex filters, respectively. Mixing the above three emulsifiers with the rest oleum Lini, mixing with herba Avenae Fatuae concentrated solution, homogenizing and emulsifying at 60-65 deg.C and 20-30MPa to obtain herba Avenae Fatuae mixed solution;
dissolving other substances in the composite emulsion stabilizer:
heating 35 times of soft water to 80 ℃ based on the total mass of the sodium tripolyphosphate, the xanthan gum and the beta-cyclodextrin, slowly adding the three stabilizers under continuous stirring, keeping the temperature of the material liquid at 80 ℃, continuously stirring for 25 minutes to enable the material liquid to be uniform and consistent, and filtering the material liquid through an 80-mesh duplex filter for later use;
dissolving fructo-oligosaccharide:
slowly adding 3.0 times of soft water at 48 ℃ in terms of the mass of the fructo-oligosaccharide under the condition of continuous stirring, keeping the temperature of feed liquid at 48 ℃ after the feeding is finished, continuously stirring for 25 minutes, and filtering through a 100-mesh duplex filter for later use;
dissolving maltose, sucrose, xylitol and sodium ascorbate respectively, and filtering;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding the essence 1 hour before filling, and stirring uniformly;
homogenizing: 73 ℃ and 35 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
hot filling and sealing at 121 deg.C for 25min, and sterilizing at high pressure.
The preparation method of the linseed oil comprises the following steps:
grinding flaxseeds, sieving the ground flaxseeds with a 20-mesh sieve, and mixing the flaxseeds with a mass-volume ratio of 1: 10, at a pH of 5.3 and a temperature ofAdding 0.3% pectase and 0.5% dextranase at 53 deg.C, and performing enzymolysis for 2.5 hr; adding 1.5% of alkaline protease at the pH value of 8.8 and the temperature of 58 ℃ for heat preservation and enzymolysis for 4 h; adjusting pH to 5.0, performing enzymolysis at 45 deg.C, adding 1.5% cellulase, and performing enzymolysis for 2hr to obtain enzymolysis solution; adding salt into the enzymolysis solution, wherein the addition amount is 2% of the weight of semen Lini, and adding tea polyphenols and VEThe enzymolysis solution contains 1.5% of tea polyphenols and 0.05% of VEUltrasonic-assisted extraction is carried out for 30min under the conditions of power of 280W and 50 ℃, and microwave extraction is carried out for 40s at intervals under the conditions of power of 420W and 50 ℃; the spacing mode is as follows: irradiating for 10s at intervals of 5s to obtain an extracting solution; centrifuging the extractive solution at 3000r/min to obtain primary separated oil; centrifuging the centrifuged emulsion at 3000r/min to obtain secondary separated oil, and mixing the primary separated oil and the secondary separated oil to obtain linseed oil;
the preparation method of the coconut milk comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 82 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing the color protection liquid and the coconut meat, pulping to obtain pulp, performing ultrasonic extraction on the pulp for 17min at the room temperature under the conditions of 250W and 32KHz, adjusting the pH value to 5.6 by using lactic acid, adding biological enzyme accounting for 0.2% of the pulp mass, performing enzymolysis for 45min at 48 ℃, and inactivating the enzyme; homogenizing at 63 deg.C under 28MPa, homogenizing at 18MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to the mass ratio of 3:5:2:4: 2.
Example 2
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
1% of oat, 1% of linseed oil, 2% of maltose, 0.2% of fructo-oligosaccharide, 1% of xylitol, 4% of starch syrup, 2% of coconut milk, 0.1% of composite emulsion stabilizer, 0.01% of edible essence, 1% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 2:4: 3: 4: 0.5: 1;
the edible essence comprises ethyl maltol;
the ethyl maltol accounts for the following mass percent in the edible essence: 40 percent;
a preparation method of oat composite linolenic acid beverage comprises the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after crushing the oat, the oat is prepared according to the following steps: soft water 1: 10 weight percent, mixing oat with soft water at 45 ℃, adding ascorbic acid, and leading the mixture of the oat and the water to contain 0.5 percent of ascorbic acid by mass; keeping the temperature for 3hr at the stirring speed of 150 r/min; grinding to obtain oat pulp, adjusting pH to 3.5, keeping the temperature at 50 ℃, adding cellulase accounting for 0.06% of the weight of the oat pulp, carrying out enzymolysis for 2 hours, slowly heating to 80 ℃, keeping the pH value at 5.5, adding alpha-amylase accounting for 0.02% of the weight of the oat pulp and beta-amylase accounting for 0.03%, carrying out heat preservation enzymolysis for 3 hours, cooling to 60 ℃, keeping the pH value at 3.5, adding alpha-1, 4-glucose hydrolase accounting for 0.018% of the weight of the oat pulp, carrying out heat preservation enzymolysis for 4 hours, cooling to 45 ℃, keeping the pH value at 5.5, adding neutral protease accounting for 0.5% of the weight of the oat pulp and bromelin accounting for 0.01%, carrying out heat preservation enzymolysis for 1.5 hours, cooling to 40 ℃, carrying out ultrasonic-assisted extraction for 30min under the conditions of power 2000W and ultrasonic frequency 22KHZ, and carrying out microwave extraction for 30s at intervals under the conditions of power 300W and frequency 2 kHz; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/2 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 2 times of linseed oil by mass of sucrose fatty acid ester to swell the linseed oil, adding 20 times of soft water, heating to 80 ℃, and stirring until the linseed oil is dissolved; heating 10 times of soft water to 85 ℃ based on the mass of the sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating soft water 40 times the mass of Tween 60 to 75 ℃, slowly adding Tween 60 under stirring, and stirring until the Tween 60 is dissolved; filtered through 80 mesh duplex filters, respectively. Mixing the three emulsifiers with the residual linseed oil in the formula, mixing with the oat concentrated solution, homogenizing and emulsifying at 60 ℃ and 30MPa to obtain oat mixed solution for later use;
dissolving other substances in the composite emulsion stabilizer:
heating soft water 40 times the total mass of sodium tripolyphosphate, xanthan gum and beta-cyclodextrin to 85 ℃, slowly adding the composite emulsion stabilizer under continuous stirring, keeping the temperature of the feed liquid at 85 ℃, continuously stirring for 20 minutes to obtain uniform feed liquid, and filtering by an 80-mesh duplex filter for later use;
dissolving fructo-oligosaccharide:
slowly adding 2.8 times of 45 ℃ soft water in terms of the mass of the fructo-oligosaccharide under the condition of continuous stirring, keeping the temperature of the feed liquid at 45 ℃ after the feeding is finished, continuously stirring for 30 minutes, and filtering through a 120-mesh duplex filter for later use;
dissolving maltose, xylitol and sodium ascorbate respectively, diluting starch syrup by 5 times, and filtering for use;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding essence 0.5 hr before bottling, and stirring;
homogenizing: at 70 ℃ and 40 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
hot filling and sealing at 121 deg.C for 25min, and sterilizing at high pressure.
The preparation method of the linseed oil comprises the following steps:
grinding flaxseeds, sieving the ground flaxseeds with a 20-mesh sieve, and mixing the flaxseeds with a mass-volume ratio of 1: 8, adding water according to the mass of the flaxseeds, adding 0.2% of pectinase and 1% of glucanase under the conditions of pH value of 5.1 and temperature of 55 ℃, and carrying out heat preservation and enzymolysis for 2.5 hours; adding 1.5% of alkaline protease for heat preservation and enzymolysis for 3h under the conditions that the pH value is 9.0 and the temperature is 60 ℃; adjusting pH to 4.8, performing enzymolysis at 50 deg.C, adding 1.5% cellulase, and performing enzymolysis for 3hr to obtain enzymolysis solution; adding salt into the enzymolysis solution, wherein the addition amount is 3% of the weight of semen Lini, and adding tea polyphenols and VEThe enzymolysis liquid contains 2% of tea polyphenols and 0.1% of VEUltrasonic-assisted extraction is carried out for 30min under the conditions of power of 280W and 50 ℃, and microwave extraction is carried out for 70s at intervals under the conditions of power of 420W and 50 ℃; the spacing mode is as follows: irradiating for 10s at intervals of 5s to obtain an extracting solution; centrifuging the extractive solution at 3000r/min to obtain primary separated oil; centrifuging the centrifuged emulsion at 3000r/min to obtain secondary separated oil, and mixing the primary separated oil and the secondary separated oil to obtain linseed oil;
the preparation method of the coconut milk comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 80 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing the color protection liquid and the coconut meat, pulping to obtain pulp, performing ultrasonic extraction on the pulp for 16min under the conditions of room temperature, 200W and 30KHz, adjusting the pH value to 5.5 by using lactic acid, adding biological enzyme accounting for 0.2 percent of the pulp mass, performing enzymolysis for 30min at 50 ℃, and inactivating the enzyme; homogenizing at 60 deg.C under 25MPa, homogenizing at 18MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to the mass ratio of 3:5:2:4: 2.
Example 3
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
6% of oat, 8% of linseed oil, 3% of maltose, 0.6% of fructo-oligosaccharide, 3% of xylitol, 1% of sucrose, 6% of coconut milk, 0.3% of composite emulsion stabilizer, 0.005% of edible essence, 0.1% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 2:4: 3: 4: 0.5: 1;
the edible essence comprises ethyl maltol;
the ethyl maltol accounts for the following mass percent in the edible essence: 30 percent;
a preparation method of oat composite linolenic acid beverage comprises the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after crushing the oat, the oat is prepared according to the following steps: soft water 1: 15 weight percent, mixing oat with soft water at 55 ℃, adding ascorbic acid, and leading the mixture of oat and water to contain 0.5 percent of ascorbic acid by mass; keeping the temperature for 2hr at stirring speed of 200 r/min; grinding to obtain oat pulp, adjusting pH to 3.5, keeping the temperature at 55 ℃, adding cellulase accounting for 0.02 percent of the weight of the oat pulp, performing enzymolysis for 3 hours, slowly heating to 90 ℃, keeping the pH value at 6.5, adding alpha-amylase accounting for 0.04 percent of the weight of the oat pulp and beta-amylase accounting for 0.03 percent of the weight of the oat pulp, performing heat preservation and enzymolysis for 3 hours, cooling to 60 ℃, keeping the pH value at 5.0, adding alpha-1, 4-glucose hydrolase accounting for 0.022 percent of the weight of the oat pulp, performing heat preservation and enzymolysis for 6 hours, cooling to 45 ℃, performing ultrasonic-assisted extraction for 30min under the conditions of power 2000W and ultrasonic frequency 22KHZ, and performing microwave extraction for 70s under the conditions of power 300W and frequency 2kHz by adopting an interval mode; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/3 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 2 times of linseed oil by mass of sucrose fatty acid ester to swell the linseed oil, adding 20 times of soft water, heating to 60 ℃, and stirring until the linseed oil is dissolved; heating soft water 20 times the weight of the sodium caseinate to 90 ℃, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating 30 times of soft water to 85 ℃ based on the mass of Tween 60, slowly adding Tween 60 under stirring, and stirring until the Tween 60 is dissolved; filtering through 120-mesh duplex filters. Mixing the three emulsifiers with the residual linseed oil in the formula, mixing with the oat concentrated solution, homogenizing and emulsifying at 65 ℃ and 20MPa to obtain oat mixed solution for later use;
dissolving other substances in the composite emulsion stabilizer:
heating 30 times of soft water to 75 ℃ based on the total mass of the sodium tripolyphosphate, the xanthan gum and the beta-cyclodextrin, slowly adding the composite emulsion stabilizer under continuous stirring, keeping the temperature of the feed liquid at 75 ℃, continuously stirring for 30 minutes to enable the feed liquid to be uniform and consistent, and filtering the feed liquid through a 120-mesh duplex filter for later use;
dissolving fructo-oligosaccharide:
slowly adding 3.5 times of soft water at 50 ℃ in terms of the mass of the fructo-oligosaccharide under the condition of continuous stirring, keeping the temperature of feed liquid at 50 ℃ after feeding, continuously stirring for 20 minutes, and filtering through a 80-mesh duplex filter for later use;
dissolving maltose, sucrose, xylitol and sodium ascorbate respectively, and filtering;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding the essence 2 hours before filling, and uniformly stirring;
homogenizing: at 70 ℃ and 40 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
hot filling and sealing at 121 deg.C for 25min, and sterilizing at high pressure.
The preparation method of the linseed oil comprises the following steps:
grinding flaxseeds, sieving the ground flaxseeds with a 20-mesh sieve, and mixing the flaxseeds with a mass-volume ratio of 1: 12, adding water, adding 0.4% of pectinase and 1% of glucanase according to the mass of the flaxseeds under the conditions of pH value of 5.6 and temperature of 55 ℃, and carrying out heat preservation and enzymolysis for 2.5 hours; adding 1.5% of alkaline protease at the pH value of 8.5 and the temperature of 60 ℃ for heat preservation and enzymolysis for 4 h; adjusting pH to 5.0, performing enzymolysis at 45 deg.C, adding 1.5% cellulase, and performing enzymolysis for 3hr to obtain enzymolysis solution; adding salt into the enzymolysis solution, wherein the addition amount is 2% of the weight of semen Lini, and adding tea polyphenols and VEThe enzymolysis liquid contains 2% of tea polyphenols and 0.05% of VEUltrasonic-assisted extraction is carried out for 30min under the conditions of power of 280W and 50 ℃, and microwave extraction is carried out for 30s at intervals under the conditions of power of 420W and 50 ℃; the spacing mode is as follows: irradiating for 10s at intervals of 5s to obtain an extracting solution; centrifuging the extractive solution at 3000r/min to obtain primary separated oil; centrifuging the centrifuged emulsion at 3000r/min to obtain secondary separated oil, and mixing the primary separated oil and the secondary separated oil to obtain linseed oil;
the preparation method of the coconut milk comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 85 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing the color protection liquid and the coconut meat, pulping to obtain pulp, performing ultrasonic extraction on the pulp for 18min at the room temperature under the conditions of 300W and 35KHz, adjusting the pH value to 5.8 by using lactic acid, adding biological enzyme accounting for 0.3% of the pulp mass, performing enzymolysis for 60min at 50 ℃, and inactivating the enzyme; homogenizing at 65 deg.C under 30MPa, homogenizing at 20MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to the mass ratio of 3:5:2:4: 2.
Example 4
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
5% of oat, 7% of linseed oil, 2.2% of maltose, 0.4% of fructo-oligosaccharide, 2% of xylitol, 3% of cane sugar, 5% of coconut milk, 0.2% of composite emulsion stabilizer, 0.005% of edible essence, 1% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 1: 3: 3: 3: 0.5: 1;
the edible essence comprises ethyl maltol;
the ethyl maltol accounts for the following mass percent in the edible essence: 30 percent;
a preparation method of oat composite linolenic acid beverage comprises the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after crushing the oat, the oat is prepared according to the following steps: soft water 1: 13, mixing the oat with soft water at 48 ℃, and adding ascorbic acid to ensure that the mixture of the oat and the water contains 0.5 mass percent of ascorbic acid; keeping the temperature for 2hr at stirring speed of 160 r/min; grinding to obtain oat pulp, adjusting pH to 3.5, keeping the temperature at 53 ℃, adding cellulase accounting for 0.03 percent of the weight of the oat pulp, performing enzymolysis for 3 hours, slowly heating to 84 ℃, keeping the pH value at 5.8, adding alpha-amylase accounting for 0.03 percent of the weight of the oat pulp and beta-amylase accounting for 0.03 percent of the weight of the oat pulp, performing heat preservation and enzymolysis for 3 hours, cooling to 58 ℃, keeping the pH value at 3.6, adding alpha-1, 4-glucose hydrolase accounting for 0.019 percent of the weight of the oat pulp, performing heat preservation and enzymolysis for 4 hours, cooling to 47 ℃, keeping the pH value at 5.6, adding neutral protease accounting for 0.2 percent of the weight of the oat pulp and bromelin accounting for 0.02 percent of the weight of the oat pulp, performing heat preservation for 3 hours, cooling to 43 ℃, performing ultrasonic-assisted extraction for 30min under the conditions of power 2000W and ultrasonic frequency 22KHZ, and performing microwave extraction for 40s in an interval mode under the conditions of power 300W and frequency 2; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/2 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 3 times of linseed oil by mass of sucrose fatty acid ester to swell the linseed oil, adding 16 times of soft water, heating to 65 ℃, and stirring until the linseed oil is dissolved; heating 12 times of soft water to 86 ℃ based on the mass of the sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating 36 times of soft water to 78 deg.C based on Tween 60, slowly adding Tween 60 under stirring, and stirring to dissolve; filtered through a 115 mesh duplex filter. Mixing the three emulsifiers with the residual linseed oil in the formula, mixing with the oat concentrated solution, homogenizing and emulsifying at 65 ℃ and 30MPa to obtain oat mixed solution for later use;
dissolving other substances in the composite emulsion stabilizer:
heating 34 times of soft water to 78 ℃ based on the total mass of sodium tripolyphosphate, xanthan gum and beta-cyclodextrin, slowly adding the composite emulsion stabilizer under continuous stirring, keeping the temperature of the feed liquid at 78 ℃, continuously stirring for 28 minutes to enable the feed liquid to be uniform and consistent, and filtering the feed liquid through a 115-mesh duplex filter for later use;
dissolving fructo-oligosaccharide:
slowly adding 3.5 times of soft water at 50 ℃ in terms of the mass of the fructo-oligosaccharide under the condition of continuous stirring, keeping the temperature of feed liquid at 50 ℃ after feeding, continuously stirring for 30 minutes, and filtering through a 90-mesh duplex filter for later use;
dissolving maltose, sucrose, xylitol and sodium ascorbate respectively, and filtering;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding the essence 1 hour before filling, and stirring uniformly;
homogenizing: 75 ℃, 40 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
hot filling and sealing at 121 deg.C for 25min, and sterilizing at high pressure.
The linseed oil is prepared by a method conventional in the field;
the preparation method of the coconut milk comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 805 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing the color protection liquid and the coconut meat, pulping to obtain pulp, performing ultrasonic extraction on the pulp for 16min under the conditions of room temperature, 250W and 35KHz, adjusting the pH value to 5.6 by using lactic acid, adding biological enzyme accounting for 0.3% of the pulp mass, performing enzymolysis for 60min at 50 ℃, and inactivating the enzyme; homogenizing at 65 deg.C under 25MPa, homogenizing at 20MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to the mass ratio of 3:5:2:4: 2.
Example 5
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
4% of oat, 6% of linseed oil, 3% of maltose, 0.5% of fructo-oligosaccharide, 2% of xylitol, 3% of starch syrup, 4% of coconut milk, 0.3% of composite emulsion stabilizer, 0.006% of edible essence, 0.6% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 2: 3: 2:4: 1: 1;
the edible essence comprises ethyl maltol;
the ethyl maltol accounts for the following mass percent in the edible essence: 30 percent;
a preparation method of oat composite linolenic acid beverage comprises the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after crushing the oat, the oat is prepared according to the following steps: soft water 1: 14 weight ratio, mixing oat with soft water at 52 ℃, adding ascorbic acid, and leading the mixture of oat and water to contain 0.5 percent of ascorbic acid by mass; keeping the temperature for 2hr at the stirring speed of 190 r/min; grinding to obtain oat pulp, adjusting pH to 3.6, keeping the temperature at 52 ℃, adding cellulase accounting for 0.05 percent of the weight of the oat pulp, carrying out enzymolysis for 2 hours, slowly heating to 83 ℃, keeping the pH value at 6.1, adding alpha-amylase accounting for 0.03 percent of the weight of the oat pulp and beta-amylase accounting for 0.03 percent of the weight of the oat pulp, carrying out heat preservation enzymolysis for 2.5 hours, cooling to 58 ℃, keeping the pH value at 4.5, adding alpha-1, 4-glucose hydrolase accounting for 0.022 percent of the weight of the oat pulp, carrying out heat preservation enzymolysis for 5 hours, cooling to 45 ℃, carrying out pH value at 5.8, adding neutral protease accounting for 0.3 percent of the weight of the oat pulp and bromelin accounting for 0.01 percent of the weight of the oat pulp, carrying out heat preservation enzymolysis for 3 hours, cooling to 40 ℃, carrying out ultrasonic wave assisted extraction for 30min under the conditions of power 2000W and ultrasonic frequency 22KHZ, and carrying out microwave extraction for 60s under the conditions of power 300W and frequency; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/3 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 2 times of linseed oil by mass of sucrose fatty acid ester to swell the linseed oil, adding 18 times of soft water, heating to 75 ℃, and stirring until the linseed oil is dissolved; heating 18 times of soft water to 88 ℃ based on the mass of the sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating 36 times of soft water to 82 ℃ based on the mass of Tween 60, slowly adding Tween 60 under stirring, and stirring until the Tween 60 is dissolved; filtered through 80 mesh duplex filters, respectively. Mixing the three emulsifiers with the residual linseed oil in the formula, mixing with the oat concentrated solution, homogenizing and emulsifying at 65 ℃ and 20MPa to obtain oat mixed solution for later use;
dissolving other substances in the composite emulsion stabilizer:
heating 38 times of soft water to 82 ℃ based on the total mass of sodium tripolyphosphate, xanthan gum and beta-cyclodextrin, slowly adding the composite emulsion stabilizer under continuous stirring, keeping the temperature of the feed liquid at 82 ℃, continuously stirring for 30 minutes to enable the feed liquid to be uniform and consistent, and filtering the feed liquid through an 80-mesh duplex filter for later use;
dissolving fructo-oligosaccharide:
slowly adding soft water at 50 ℃ in an amount which is 2.8 times the mass of the fructo-oligosaccharide under continuous stirring, keeping the temperature of the feed liquid at 50 ℃ after the feeding is finished, continuously stirring for 20 minutes, and filtering through a 120-mesh duplex filter for later use;
dissolving and filtering maltose, xylitol and sodium ascorbate as in example 1, diluting and diluting starch syrup by 5 times;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding the essence 0.h before filling, and uniformly stirring;
homogenizing: at 70 ℃ and 40 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
hot filling and sealing at 121 deg.C for 25min, and sterilizing at high pressure.
The preparation method of the linseed oil comprises the following steps:
grinding flaxseeds, sieving the ground flaxseeds with a 20-mesh sieve, and mixing the flaxseeds with a mass-volume ratio of 1: 11, adding water according to the mass of the flaxseed, adding 0.2% of pectinase and 1% of glucanase at the conditions of pH value of 5.4 and temperature of 50 ℃, and carrying out enzymolysis for 3 hours under heat preservation; adding 1.5% of alkaline protease for heat preservation and enzymolysis for 3h under the conditions that the pH value is 8.5 and the temperature is 60 ℃; adjusting pH to 5.0, performing enzymolysis at 50 deg.C, adding 1.0% cellulase, and performing enzymolysis for 3hr to obtain enzymolysis solution; adding salt into the enzymolysis solution, wherein the addition amount is 3% of the weight of semen Lini, and adding tea polyphenols and VEThe enzymolysis liquid contains 2% of tea polyphenols and 0.1% of VEUltrasonic-assisted extraction is carried out at power of 280W and 50 deg.C for 30min, and at power of 420W and 50 deg.CPerforming microwave extraction for 40s in an interval mode; the spacing mode is as follows: irradiating for 10s at intervals of 5s to obtain an extracting solution; centrifuging the extractive solution at 3000r/min to obtain primary separated oil; centrifuging the centrifuged emulsion at 3000r/min to obtain secondary separated oil, and mixing the primary separated oil and the secondary separated oil to obtain linseed oil;
the coconut milk is prepared by methods conventional in the art.
Example 6
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
3% of oat, 5% of linseed oil, 3% of maltose, 0.4% of fructo-oligosaccharide, 2% of xylitol, 2% of sucrose, 3% of coconut milk, 0.3% of composite emulsion stabilizer, 0.008% of edible essence, 0.8% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 1: 4: 2: 3: 0.5: 2;
the edible essence comprises ethyl maltol;
the ethyl maltol accounts for the following mass percent in the edible essence: 38 percent;
a preparation method of oat composite linolenic acid beverage comprises the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after crushing the oat, the oat is prepared according to the following steps: soft water 1: 12 weight percent, mixing oat with soft water at 48 ℃, adding ascorbic acid, and leading the mixture of the oat and the water to contain 0.5 percent of ascorbic acid by mass; keeping the temperature for 3hr at stirring speed of 170 r/min; grinding to obtain oat pulp, adjusting pH to 3.5, keeping the temperature at 52 ℃, adding cellulase accounting for 0.06 percent of the weight of the oat pulp, carrying out enzymolysis for 3 hours, slowly heating to 84 ℃, keeping the pH value at 6.3, adding alpha-amylase accounting for 0.04 percent of the weight of the oat pulp and beta-amylase accounting for 0.02 percent of the weight of the oat pulp, carrying out heat preservation enzymolysis for 1.5 hours, cooling to 55 ℃, keeping the pH value at 4.0, adding alpha-1, 4-glucose hydrolase accounting for 0.022 percent of the weight of the oat pulp, carrying out heat preservation enzymolysis for 6 hours, cooling to 50 ℃, carrying out pH value at 5.5, adding neutral protease accounting for 0.5 percent of the weight of the oat pulp and bromelin accounting for 0.02 percent of the weight of the oat pulp, carrying out heat preservation enzymolysis for 1.5 hours, cooling to 45 ℃, carrying out ultrasonic wave assisted extraction for 30min under the conditions of power 2000W and ultrasonic frequency 22KHZ, and carrying out microwave extraction for 40s under the conditions of power 300W and frequency; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/2 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 2 times of linseed oil by mass of sucrose fatty acid ester to swell the linseed oil, adding 17 times of soft water, heating to 68 ℃, and stirring until the linseed oil is dissolved; heating 12 times of soft water to 90 ℃ based on the mass of the sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating 34 times of soft water to 85 deg.C based on Tween 60, slowly adding Tween 60 under stirring, and stirring to dissolve; filtered through a 90 mesh duplex filter. Mixing the three emulsifiers with the residual linseed oil in the formula, mixing with the oat concentrated solution, homogenizing and emulsifying at 65 ℃ and 20MPa to obtain oat mixed solution for later use;
dissolving other substances in the composite emulsion stabilizer:
heating soft water 40 times the total mass of sodium tripolyphosphate, xanthan gum and beta-cyclodextrin to 75 ℃, slowly adding the composite emulsion stabilizer under continuous stirring, keeping the temperature of the feed liquid at 75 ℃, continuously stirring for 20 minutes to obtain uniform feed liquid, and filtering by an 80-mesh duplex filter for later use;
dissolving fructo-oligosaccharide:
slowly adding soft water at 50 ℃ in an amount which is 2.8 times the mass of the fructo-oligosaccharide under continuous stirring, keeping the temperature of the feed liquid at 50 ℃ after the feeding is finished, continuously stirring for 30 minutes, and filtering by using an 80-mesh duplex filter for later use;
the dissolution and filtration of maltose, sucrose, xylitol and sodium ascorbate are the same as those in example 1;
blending, constant volume, pasteurization, essence addition, homogenization, ultrahigh temperature sterilization, hot filling, 118-phase sterilization at 121 ℃ after sealing, and 25min high-pressure sterilization, wherein the steps are the same as those in the embodiment 1;
the linseed oil is prepared by adopting a conventional method in the field;
the coconut milk is prepared by adopting a conventional method in the field.
Example 7
The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
3.5% of oat, 4% of linseed oil, 2.8% of maltose, 0.4% of fructo-oligosaccharide, 2% of xylitol, 2.5% of starch syrup, 3% of coconut milk, 0.2% of composite emulsion stabilizer, 0.006% of edible essence, 0.3% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60 ═ 2: 3: 3: 4: 1: 1;
the preparation method of the coconut milk comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 84 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing the color protection liquid and the coconut meat, pulping to obtain pulp, performing ultrasonic extraction on the pulp for 18min at room temperature under the conditions of 220W and 32KHz, adjusting the pH value to 5.7 by using lactic acid, adding biological enzyme accounting for 0.3 percent of the pulp mass, performing enzymolysis for 50min at 48 ℃, and inactivating the enzyme; carrying out primary homogenization at 62 ℃ under 28MPa and secondary homogenization at 20MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to the mass ratio of 3:5:2:4: 2.
The rest is the same as example 2.
Test example: the invention is further illustrated below in connection with the tests.
The oat linnet beverage prepared in examples 1-7 of the present invention was subjected to the following experiment:
randomly drawing 280 consumers with the age of 25-70 years and unlimited male and female, dividing the consumers into 7 groups, and dividing 40 consumers in each group, drinking the beverage of each embodiment of the invention respectively, and performing feedback investigation after continuously drinking for 6 months, wherein the investigation results are shown in the following table 1:
TABLE 1 investigation results of drinking effect of each group
The specific evaluation criteria are as follows:
the feeling of spiritual excitement and obvious effect, namely the feeling of full relaxation, smooth skin, full red light, good absorption effect, no side effect, easy digestion, no abnormality of each functional organ and improvement of symptoms of heart disease and asthenopia;
the feeling has the effects that the spirit is excited, the normal work and life do not have fatigue, and the symptoms of heart disease and asthenopia are improved;
there was no significant effect, no improvement in feel.
As can be seen from table 1 above, after the oat composite linolenic acid beverage of the invention is continuously drunk, the beverage can obviously feel spiritual excitement, has the effects of protecting skin, beautifying, promoting tissue regeneration, being easy to digest, improving immunity, regulating immunity, resisting fatigue and improving visual fatigue, is rich in nutrition, is easy to be absorbed by human bodies, is more advanced in preparation process, is easy to industrialize and has considerable economic benefit.
Claims (7)
1. The oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
1-6% of oat, 1-8% of linseed oil, 2-3% of maltose, 0.2-0.6% of fructo-oligosaccharide, 1-3% of xylitol, 1-4% of cane sugar or starch syrup, 2-6% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60= 1-2: 3-4: 2-3: 3-4: 0.5-1: 1-2;
the preparation method of the linseed oil is characterized by comprising the following steps:
grinding flaxseeds, sieving the ground flaxseeds with a 20-mesh sieve, and mixing the flaxseeds with a mass-volume ratio of 1: adding water at a ratio of 8-12, adding 0.2-0.4% pectinase and 0.5-1% dextranase based on semen Lini mass at pH of 5.1-5.6 and temperature of 50-55 deg.C, and performing enzymolysis for 2.5-3 hr; adding 1.0-1.5% alkaline protease at pH of 8.5-9.0 and temperature of 55-60 deg.C, and performing enzymolysis for 3-4 hr; adjusting pH to 4.8-5.0, enzymolysis temperature to 45-50 deg.C, adding 1.0-1.5% cellulase, and performing enzymolysis for 2-3hr to obtain enzymolysis solution; adding salt into the enzymolysis solution, wherein the addition amount is 2-3% of the weight of semen Lini, and adding tea polyphenols and VEThe enzymolysis liquid contains 1-2% by weight of tea polyphenols and 0.05-0.1% by weight of VEUltrasonic-assisted extraction is carried out for 30min under the conditions of power of 280W and 50 ℃, and microwave extraction is carried out for 30-70s at intervals under the conditions of power of 420W and 50 ℃; the spacing mode is as follows: irradiating for 10s at intervals of 5s to obtain an extracting solution; centrifuging the extractive solution at 3000r/min to obtain primary separated oil; centrifuging the centrifuged emulsion at 3000r/min to obtain secondary separated oil, and mixing the primary separated oil and the secondary separated oil to obtain linseed oil;
the preparation method of the coconut milk comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 80-85 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing and pulping the color protection liquid and the coconut meat to obtain pulp, performing ultrasonic extraction on the pulp for 16-18min under the conditions of room temperature, 200W, 30-35KHz, adjusting the pH value to 5.5-5.8 by using lactic acid, adding biological enzyme accounting for 0.2-0.3% of the pulp mass, performing enzymolysis for 30-60min at 45-50 ℃, and deactivating the enzyme; homogenizing at 60-65 deg.C under 25-30MPa, and homogenizing at 18-20MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to a mass ratio of 3:5:2:4: 2;
the oat is oat concentrated solution, and is prepared by the method comprising the following steps:
after crushing the oat, the oat is prepared according to the following steps: soft water = 1: 10-15, mixing oat with 45-55 deg.C soft water, adding ascorbic acid, and making the mixture of oat and water contain 0.5% ascorbic acid by mass; keeping the temperature for 2-3hr at the stirring speed of 150-; grinding to obtain oat pulp, adjusting pH to 3.5-3.6, maintaining the temperature at 50-55 deg.C, adding cellulase 0.02-0.06% of oat pulp, performing enzymolysis for 2-3hr, slowly heating to 80-90 deg.C, adjusting pH to 5.5-6.5, adding alpha-amylase 0.02-0.04% and beta-amylase 0.02-0.03%, performing enzymolysis for 1.5-3 hr, cooling to 55-60 deg.C, adjusting pH to 3.5-5.0, adding alpha-1, 4-glucose hydrolase 0.018-0.022%, performing enzymolysis for 4-6 hr, cooling to 45-50 deg.C, adjusting pH to 5.5-5.8, adding neutral protease 0.1-0.5% and bromelin 0.01-0.02%, performing enzymolysis for 1.5-3 hr, cooling to 40-45 deg.C, performing ultrasonic-assisted extraction for 30min under the conditions of power of 2000W and ultrasonic frequency of 22KHZ, and performing microwave extraction for 30-70s at intervals under the conditions of power of 300W and frequency of 2 kHz; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/3-1/2 of the volume of the extract to obtain oat concentrate for later use.
2. The oat composite linolenic acid beverage according to claim 1, which is prepared from the following raw materials in percentage by mass:
1-5% of oat, 2-7% of linseed oil, 2.2-2.8% of maltose, 0.2-0.4% of fructo-oligosaccharide, 1-2% of xylitol, 1-3% of cane sugar or starch syrup, 2-5% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water.
3. The oat composite linolenic acid beverage according to claim 1, which is prepared from the following raw materials in percentage by mass:
1-4% of oat, 2-6% of linseed oil, 2-3% of maltose, 0.2-0.5% of fructo-oligosaccharide, 1-2% of xylitol, 1-3% of cane sugar or starch syrup, 2-4% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water.
4. The oat composite linolenic acid beverage according to claim 1, which is prepared from the following raw materials in percentage by mass:
2-4% of oat, 2-5% of linseed oil, 2-3% of maltose, 0.2-0.4% of fructo-oligosaccharide, 1-2% of xylitol, 2-3% of cane sugar or starch syrup, 2-4% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water.
5. The oat composite linolenic acid beverage according to claim 1, which is prepared from the following raw materials in percentage by mass:
3.5-4% of oat, 2-4% of linseed oil, 2.4-2.8% of maltose, 0.4-0.6% of fructo-oligosaccharide, 1-2% of xylitol, 2-2.5% of cane sugar or starch syrup, 3-4% of coconut milk, 0.1-0.3% of composite emulsion stabilizer, 0.005-0.01% of edible essence, 0.1-1% of sodium ascorbate and the balance of soft water.
6. A method for preparing the oat complex linolenic acid beverage of any of claims 1-5, comprising the steps of:
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 2-3 times of oleum Lini to swell sucrose fatty acid ester, adding 10-20 times of soft water, heating to 60-80 deg.C, and stirring to dissolve; heating 10-20 times of soft water to 85-90 ℃ based on the mass of sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating soft water 30-40 times the mass of Tween 60 to 75-85 deg.C, slowly adding Tween 60 under stirring, and stirring to dissolve; filtering with 80-120 mesh duplex filter; mixing the above three emulsifiers
Mixing with the rest oleum Lini, mixing with herba Avenae Fatuae concentrated solution, homogenizing and emulsifying at 60-65 deg.C and 20-30MPa to obtain herba Avenae Fatuae mixed solution;
dissolving other substances in the composite emulsion stabilizer:
heating 30-40 times of soft water to 75-85 ℃ based on the total mass of the sodium tripolyphosphate, the xanthan gum and the beta-cyclodextrin, slowly adding the three stabilizers under continuous stirring, keeping the temperature of the feed liquid at 75-85 ℃, continuously stirring for 20-30 minutes to obtain uniform feed liquid, and filtering by a duplex filter of 80-120 meshes for later use;
dissolving fructo-oligosaccharide:
slowly adding 2.8-3.5 times of 45-50 ℃ soft water in terms of the mass of the fructo-oligosaccharide under the condition of continuously stirring, keeping the temperature of the feed liquid at 45-50 ℃ after the feeding is finished, continuously stirring for 20-30 minutes, and filtering through a duplex filter of 80-120 meshes for later use;
dissolving maltose, sucrose, xylitol and sodium ascorbate respectively, diluting starch syrup by 3-5 times, and filtering;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding essence 0.5-2 hr before bottling, and stirring;
homogenizing: 70-75 ℃ and 30-40 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
hot filling and sealing at 121 deg.C for 25min, and sterilizing at high pressure.
7. The method for preparing the oat complex linolenic acid beverage according to claim 6, comprising the following steps:
the preparation method of the oat concentrated solution from the oats comprises the following steps:
after the oat with the formula amount is crushed, the weight ratio of the oat is as follows: soft water = 1: 12 weight percent, mixing oat with soft water at 50 ℃, adding ascorbic acid, and leading the mixture of the oat and the water to contain 0.5 percent of ascorbic acid by mass; keeping the temperature for 2hr at stirring speed of 180 r/min; grinding to obtain oat pulp, adjusting pH to 3.6, keeping the temperature at 53 ℃, adding cellulase accounting for 0.04 percent of the weight of the oat pulp, performing enzymolysis for 3 hours, slowly heating to 85 ℃, keeping the pH value at 6.0, adding alpha-amylase accounting for 0.03 percent of the weight of the oat pulp and beta-amylase accounting for 0.02 percent of the weight of the oat pulp, performing heat preservation enzymolysis for 2 hours, cooling to 58 ℃, keeping the pH value at 4.2, adding alpha-1, 4-glucose hydrolase accounting for 0.020 percent of the weight of the oat pulp, performing heat preservation enzymolysis for 5 hours, cooling to 48 ℃, keeping the pH value at 5.6, adding neutral protease accounting for 0.3 percent of the weight of the oat pulp and bromelin accounting for 0.01 percent of the weight of the oat pulp, performing heat preservation enzymolysis for 2 hours, cooling to 42 ℃, performing ultrasonic-assisted extraction for 30 minutes under the conditions of 2000W power and 22KHZ ultrasonic frequency, and performing microwave extraction for 50 seconds in an interval mode under the conditions of 300W power and 2kHz frequency; the spacing mode is as follows: irradiating for 10s at intervals of 5 s; filtering to obtain oat extract, and concentrating to 1/3 of the volume of the extract to obtain oat concentrate for later use;
dissolving sucrose fatty acid ester, sodium caseinate and tween 60 in the composite emulsion stabilizer:
adding 3 times of linseed oil by mass of sucrose fatty acid ester to swell the linseed oil, adding 15 times of soft water, heating to 70 ℃, and stirring until the linseed oil is dissolved; heating 15 times of soft water to 86 ℃ based on the mass of the sodium caseinate, slowly adding the sodium caseinate, and stirring until the sodium caseinate is dissolved; heating soft water 35 times the mass of Tween 60 to 80 ℃, slowly adding Tween 60 under stirring, and stirring until the Tween 60 is dissolved; filtering through 100-mesh duplex filters respectively; mixing the above three emulsifiers with the rest oleum Lini, mixing with herba Avenae Fatuae concentrated solution, homogenizing and emulsifying at 60-65 deg.C and 20-30MPa to obtain herba Avenae Fatuae mixed solution;
dissolving other substances in the composite emulsion stabilizer:
heating 35 times of soft water to 80 ℃ based on the total mass of the sodium tripolyphosphate, the xanthan gum and the beta-cyclodextrin, slowly adding the three stabilizers under continuous stirring, keeping the temperature of the material liquid at 80 ℃, continuously stirring for 25 minutes to enable the material liquid to be uniform and consistent, and filtering the material liquid through an 80-mesh duplex filter for later use;
dissolving fructo-oligosaccharide:
slowly adding 3.0 times of soft water at 48 ℃ in terms of the mass of the fructo-oligosaccharide under the condition of continuous stirring, keeping the temperature of feed liquid at 48 ℃ after the feeding is finished, continuously stirring for 25 minutes, and filtering through a 100-mesh duplex filter for later use;
dissolving maltose, sucrose, xylitol and sodium ascorbate respectively, and filtering;
blending: sequentially adding the dissolved and filtered materials into the oat mixed solution;
and (3) volume fixing: supplementing soft water to a constant volume and uniformly mixing;
adding essence: adding the essence 1 hour before filling, and stirring uniformly;
homogenizing: 73 ℃ and 35 MPa;
ultra-high temperature sterilization: 130 ℃ and 135 ℃, and the sterilization time is 4 s;
sterilizing at 121 ℃ for 25min under high pressure after hot filling and sealing;
the preparation method of the linseed oil comprises the following steps:
grinding flaxseeds, sieving the ground flaxseeds with a 20-mesh sieve, and mixing the flaxseeds with a mass-volume ratio of 1: 10, adding water, adding 0.3% of pectinase and 0.5% of glucanase according to the mass of the flaxseeds under the conditions of pH value of 5.3 and temperature of 53 ℃, and carrying out heat preservation and enzymolysis for 2.5 hours; adding 1.5% of alkaline protease at the pH value of 8.8 and the temperature of 58 ℃ for heat preservation and enzymolysis for 4 h; adjusting pH to 5.0, performing enzymolysis at 45 deg.C, adding 1.5% cellulase, and performing enzymolysis for 2hr to obtain enzymolysis solution; adding salt into the enzymolysis solution, wherein the addition amount is 2% of the weight of semen Lini, and adding tea polyphenols and VEThe enzymolysis solution contains 1.5% by mass of tea polyphenols and 0.05% by mass of VEUltrasonic-assisted extraction is carried out at power of 280W and 50 deg.C for 30min, and at power of 420W and 50 deg.CPerforming microwave extraction for 40s at intervals; the spacing mode is as follows: irradiating for 10s at intervals of 5s to obtain an extracting solution; centrifuging the extractive solution at 3000r/min to obtain primary separated oil; centrifuging the centrifuged emulsion at 3000r/min to obtain secondary separated oil, and mixing the primary separated oil and the secondary separated oil to obtain linseed oil;
the preparation method of the coconut milk comprises the following steps:
removing shells and peels of coconuts, cutting coconut meat into pieces, immersing the coconut meat pieces in color protection liquid, separating out partial color protection liquid, heating to 82 ℃, adding the coconut meat pieces, blanching for 10min, draining the coconut meat, putting the coconut meat pieces into normal-temperature color protection liquid, rapidly cooling, cooling the heated color protection liquid to room temperature, mixing the color protection liquid and the coconut meat, pulping to obtain pulp, performing ultrasonic extraction on the pulp for 17min at the room temperature under the conditions of 250W and 32KHz, adjusting the pH value to 5.6 by using lactic acid, adding biological enzyme accounting for 0.2% of the pulp mass, performing enzymolysis for 45min at 48 ℃, and inactivating the enzyme; homogenizing at 63 deg.C under 28MPa, homogenizing at 18MPa to obtain coconut milk;
the color protection liquid is an aqueous solution containing 0.06% of vitamin E, 0.03% of citric acid and 0.05% of tea polyphenol, and the mass volume percentage is above;
the biological enzyme is prepared by uniformly mixing xylanase, cellulase, laccase, pectinase and protease according to a mass ratio of 3:5:2:4: 2;
the oat composite linolenic acid beverage is prepared from the following raw materials in percentage by mass:
3.8% of oat, 2% of linseed oil, 2.4% of maltose, 0.4% of fructo-oligosaccharide, 1% of xylitol, 2% of cane sugar, 4% of coconut milk, 0.2% of composite emulsion stabilizer, 0.005% of edible essence, 0.5% of sodium ascorbate and the balance of soft water;
the composite emulsion stabilizer comprises the following raw materials in percentage by weight: sucrose fatty acid ester: sodium tripolyphosphate: xanthan gum: sodium caseinate: beta-cyclodextrin: tween 60= 2: 3: 2:4: 0.5: 2;
the edible essence comprises ethyl maltol;
the ethyl maltol accounts for the following mass percent in the edible essence: 35 percent.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611090499.5A CN106721789B (en) | 2016-11-30 | 2016-11-30 | Oat composite linolenic acid beverage and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611090499.5A CN106721789B (en) | 2016-11-30 | 2016-11-30 | Oat composite linolenic acid beverage and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN106721789A CN106721789A (en) | 2017-05-31 |
CN106721789B true CN106721789B (en) | 2021-04-02 |
Family
ID=58915438
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611090499.5A Active CN106721789B (en) | 2016-11-30 | 2016-11-30 | Oat composite linolenic acid beverage and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106721789B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
LU102890B1 (en) * | 2021-12-10 | 2023-06-12 | Gott Valerie | COMPOSITION FOR MAKING AN OAT-BASED BEVERAGE |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107821600A (en) * | 2017-11-14 | 2018-03-23 | 浙江李子园食品股份有限公司 | A kind of oat sweet milk and preparation method thereof |
CN108041171A (en) * | 2017-12-20 | 2018-05-18 | 广州糖芯片技术有限公司 | A kind of oat germule milk and preparation method thereof |
CN108902963A (en) * | 2018-05-21 | 2018-11-30 | 李红光 | A kind of brain-tonifying healthcare food |
CN108782762A (en) * | 2018-06-28 | 2018-11-13 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii pawpaw coconut milk and preparation method thereof |
CN109287922A (en) * | 2018-11-28 | 2019-02-01 | 宁夏君星坊食品科技有限公司 | A kind of fructus lycii linseed oil solid beverage and preparation method thereof |
CN110179114A (en) * | 2019-06-24 | 2019-08-30 | 九阳股份有限公司 | A kind of raw-food material packet and its processing method |
CN112293499A (en) * | 2020-10-30 | 2021-02-02 | 海南益洛科技有限公司 | Sugar-free pure plant protein coconut milk and preparation method thereof |
CN112715706A (en) * | 2021-02-06 | 2021-04-30 | 李卉 | Directly drinkable oil tea beverage and preparation method thereof |
CN113229368B (en) * | 2021-06-25 | 2023-06-20 | 西南林业大学 | Macadimia nut pulp processing method and protein beverage thereof |
CN114847355A (en) * | 2022-06-01 | 2022-08-05 | 北京再益生物科技有限公司 | Oat base sterilization type lactobacillus beverage and preparation method thereof |
CN114982829A (en) * | 2022-06-28 | 2022-09-02 | 恒枫食品科技有限公司 | Coconut-based tea beverage and preparation method thereof |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101156707B (en) * | 2006-10-08 | 2011-02-02 | 于山大 | Chinese chestnut isomaltose hypgather functional instant beverage prepared through hot processing and method |
CN103610193B (en) * | 2013-11-21 | 2015-07-22 | 中国农业科学院农产品加工研究所 | High-nutrition oat beverage and preparation method of solid matrix thereof |
CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
CN104855790B (en) * | 2015-05-07 | 2018-07-27 | 重庆骄王天然产物股份有限公司 | A kind of instant oats particles and preparation method thereof |
CN105167102B (en) * | 2015-08-11 | 2017-11-03 | 广东江门生物技术开发中心有限公司 | A kind of dietary fiber solid beverage and preparation method thereof |
CN105028649B (en) * | 2015-09-07 | 2018-11-16 | 河北新希望天香乳业有限公司 | A kind of coconut Yoghourt and preparation method thereof |
CN105379811A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Coconut and oat cookies and making method thereof |
CN105482890B (en) * | 2016-01-22 | 2019-01-11 | 西安科技大学 | A kind of method of microwave-ultrasonic auxiliary extracting linseed oil by water-enzyme process |
CN105725006A (en) * | 2016-02-06 | 2016-07-06 | 北京农品堂食品有限公司 | Quinoa plant protein beverage and preparation method thereof |
-
2016
- 2016-11-30 CN CN201611090499.5A patent/CN106721789B/en active Active
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
LU102890B1 (en) * | 2021-12-10 | 2023-06-12 | Gott Valerie | COMPOSITION FOR MAKING AN OAT-BASED BEVERAGE |
EP4193842A1 (en) * | 2021-12-10 | 2023-06-14 | Valérie Gott | Composition for preparing oat-based beverage |
Also Published As
Publication number | Publication date |
---|---|
CN106721789A (en) | 2017-05-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106721789B (en) | Oat composite linolenic acid beverage and preparation method thereof | |
CN106387568A (en) | Noni fruit composite fruit juice and preparation method thereof | |
CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
CN104287013A (en) | Health-care vinegar beverage with functions of reducing blood fat and blood sugar and production process of vinegar beverage | |
CN106689948B (en) | Collagen composite linolenic acid beverage and preparation method thereof | |
CN102919450B (en) | Cereal leaching solution herbal tea and method for preparing same | |
CN104489801A (en) | Preparation method of kelp health-care drink | |
CN103271158B (en) | Health preserving cereal milk and preparation method thereof | |
KR101917115B1 (en) | The Manufacturing method of Germinated brown rice black vinegar with balsam apple | |
CN106417620A (en) | Probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and preparation method of probiotics fermented sour soybean milk | |
KR101716297B1 (en) | Method drinks for prevent a metabolic syndrome that made by Hericium erinaceus extracts containing crude drugs extracts. | |
KR20210069285A (en) | Manufacturing method of liquid tea for relieving swell | |
CN104351740B (en) | A kind of eggplant sweet pepper sauce being rich in GABA and preparation method thereof | |
CN104305420B (en) | Colla Corii Asini longan walnut sauce and preparation method thereof | |
CN104000250B (en) | Blueberry juice suitable for children to drink, and processing method thereof | |
CN106497722B (en) | Walnut flower pomegranate fruit wine and preparation method thereof | |
CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
CN113773937A (en) | Asparagus beverage with health care and health preserving effects | |
CN105623968A (en) | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof | |
CN105124663A (en) | Beverage containing resveratrol and preparation method of same | |
CN111838470A (en) | Processing method of hawthorn honey juice | |
CN111202197A (en) | Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same | |
CN103610163B (en) | Functional composite date cheese beverage and preparation method thereof | |
KR101800787B1 (en) | The manufacturing method of ginseng dried radish leaf rice | |
KR20180065991A (en) | Process for producing soy milk containing fermented fruit juice |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20210831 Address after: Room 501, building 2, Fenglin oasis, Nanli, Science Park, Chaoyang District, Beijing 100101 Patentee after: Cai Milin Address before: 075600 Longfusi village, Zhangjiabao Town, Zhuolu County, Zhangjiakou City, Hebei Province Patentee before: HEBEI AIYISHANG DRINK Co.,Ltd. |