CN106721789B - Oat composite linolenic acid beverage and preparation method thereof - Google Patents

Oat composite linolenic acid beverage and preparation method thereof Download PDF

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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
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oat
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enzymolysis
soft water
pulp
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CN106721789A (en
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卫生慧
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Cai Milin
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Hebei Aiyishang Drink Co ltd
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    • 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

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  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • 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

Oat composite linolenic acid beverage and preparation method thereof
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
Figure BDA0001166072150000191
Figure BDA0001166072150000201
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.
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