CN113068781B - 一种全谷物发酵浓浆饮料及其制备方法 - Google Patents
一种全谷物发酵浓浆饮料及其制备方法 Download PDFInfo
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Classifications
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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- 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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- Food Science & Technology (AREA)
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- Chemical & Material Sciences (AREA)
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- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种全谷物发酵浓浆饮料及其制备方法,其中方法包括以下步骤:(1)发芽;(2)酶耦合挤压膨化加工;(3)乳酸菌发酵;(4)复合酶解;(5)调配均质;(6)包装。该方法采用了发芽、酶耦合挤压膨化、乳酸菌发酵和复合酶解等现代食品加工技术,具有操作简单,技术先进,可连续化生产等特点。该全谷物发酵浓浆饮料,口感风味好,含有较高的酚类物质、可溶性膳食纤维和氨基酸含量,以及较低的总糖含量。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种全谷物发酵浓浆饮料及其制备方法。
背景技术
谷物是人类膳食最重要的组成部分,是人体摄入营养和能量的主要来源,全谷物是指完整、碎块状、碾成粉状或压成片状的谷物颖果,一般由种皮、胚芽和胚乳三部分构成。常见的全谷物包括糙米、小麦、玉米、燕麦、荞麦、藜麦等。全谷物含有丰富的膳食纤维,酚类物质、维生素及矿物质等多种营养成分,具有抗氧化、降血脂、降血糖、预防心脑血管疾病及促进肠道蠕动等多种生理功效。
近年来,消费者的健康意识不断提高,人们对方便、营养的全谷物食品需求不断增大。发酵是一种古老的食品加工方式,能赋予食品良好的风味和口感。本专利集成现代食品加工技术开发制备一种全谷物发酵浓浆饮料,解决全谷物在加工中存在的口感粗糙、风味不佳等问题。这对丰富全谷物食品的种类,推动全谷物加工产业的发展具有重要意义。
发明内容
本发明的目的在于提供一种全谷物发酵浓浆饮料的制备方法,该方法采用了发芽、酶耦合挤压膨化、乳酸菌发酵和复合酶解等现代食品加工技术,具有操作简单,技术先进,可连续化生产等特点。
本发明的目的还在于提供采用上述制备方法获得的全谷物发酵浓浆饮料,该全谷物发酵浓浆饮料,口感风味好,含有较高的酚类物质、可溶性膳食纤维和氨基酸含量,以及较低的总糖含量。
本发明的上述第一个目的可以通过以下技术方案来实现:一种全谷物发酵浓浆饮料的制备方法,包括以下步骤:
(1)发芽:选取全谷物,浸泡后,放入培养箱发芽,得发芽全谷物;
(2)酶耦合挤压膨化加工:将发芽全谷物烘干,打粉,喷洒复合酶液进行挤压膨化;
(3)乳酸菌发酵:将挤压膨化后的全谷物,打粉后杀菌,冷却,接种复合乳酸菌发酵;
(4)复合酶解:向发酵后的全谷物粉中加入水和复合酶液,进行复合酶解,得全谷物酶解液;
(5)调配均质:在全谷物酶解液中,加入低聚果糖、木糖醇和稳定剂,调配后磨浆,再经高压均质处理;
(6)包装:将高压均质处理得到的产品进行灌装、封口、高温杀菌和冷却,即制得全谷物发酵浓浆饮料。
在上述全谷物发酵浓浆饮料的制备方法中:
优选的,步骤(1)中发芽时:选取全谷物经洗净除杂、浸泡后,沥去水分,放入培养箱发芽至芽长3~10mm,其中全谷物为小麦和糙米籽粒,浸泡时间为6~20小时,培养箱发芽时的温度为28~30℃,相对湿度为90~96%,发芽时间20~50小时。
发芽能激活小麦和糙米组织中的酶,增加小麦和糙米中的阿魏酸、绿原酸等多酚、γ-氨基丁酸、可溶性蛋白及可溶性膳食纤维等营养成分。
优选的,步骤(2)中酶耦合挤压膨化加工时:所述复合酶液由纤维素酶和耐高温α-淀粉酶组成,其中纤维素酶喷洒量为全谷物总重质量的0.1~0.2%,耐高温α-淀粉酶喷洒量为全谷物总质量的0.2~0.5%;喷洒后全谷物的水分含量为全谷物总质量的6~15%。
优选的,步骤(2)中酶耦合挤压膨化加工时:挤压膨化的条件参数为:挤压温度105~120℃,螺杆转速30~60Hz。
步骤(2)中喷洒复合酶液进行挤压膨化,使得发芽全谷物中的淀粉糊化,便于下一步乳酸菌发酵。
喷洒复合酶液能有助于水解部分淀粉和纤维素,促进与淀粉和纤维素相结合的酚类物质的释放,进一步增加游离酚、可溶性膳食纤维、还原糖和可溶性蛋白的含量,为下一步乳酸菌的发酵提供充足的碳源和氮源。
酶耦合挤压膨化加工之后,全谷物游离态酚类物质含量增加22%以上,可溶性膳食纤维增加10%以上,还原糖含量增加35%以上,可溶性蛋白质增加18%以上。
优选的,步骤(3)中乳酸菌发酵时:将挤压膨化后的全谷物,打粉后蒸汽杀菌,冷却,接种复合乳酸菌菌种培养液发酵;其中蒸汽杀菌条件为:蒸汽温度100℃,杀菌时间10~30min。
优选的,步骤(3)中乳酸菌发酵时:所述复合乳酸菌由嗜酸乳杆菌、嗜热链球菌、乳酸链球菌、瑞士乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、短乳杆菌和罗伊氏乳杆菌的菌种培养液组成,各菌种的比例是2∶2∶2∶1∶1∶1∶1∶1,复合乳酸菌接种量为全谷物总质量的1~5%,所述复合乳酸菌中活菌数达7~8g 1g CFU/mL以上时进行接种发酵,发酵时的温度为28~32℃,发酵时间40~80h。
将挤压膨化后的小麦和糙米,打粉后蒸汽杀菌,冷却,接种复合乳酸菌发酵,可以增加乳酸、苹果酸等风味物质。
优选的,步骤(4)中复合酶解时:向乳酸菌发酵后的全谷物粉中加入水和复合酶液,进行复合酶解,其中加水量为发酵后的全谷物粉总质量的8~12倍,复合酶液由β-葡萄糖苷酶和酸性蛋白酶组成,其中β-葡萄糖苷酶添加量为发酵后的全谷物粉总质量的0.1~0.3%,酸性蛋白酶添加量为发酵后的全谷物粉总质量的0.2~0.4%,复合酶解时,pH4.2~5.0,水解温度45~55℃,水解时间30~90min。
向发酵后的全谷物粉中加水和复合酶液,进行复合酶解,可以将纤维素和蛋白质进一步水解,得全谷物酶解液。
水解完成之后可溶性膳食纤维提高1~5倍。
优选的,步骤(5)中调配均质时:所述低聚果糖的添加量是全谷物酶解液总质量的3~6%,所述木糖醇的添加量是全谷物酶解液总质量的0.8~2%,所述稳定剂由黄原胶、卡拉胶和蔗糖脂肪酸酯组成,其中所述黄原胶的添加量是全谷物酶解液总质量的0.08~0.2%,所述卡拉胶的添加量是全谷物酶解液总质量的0.05~0.1%,所述蔗糖脂肪酸酯的添加量是全谷物酶解液总质量的0.02~0.08%。
优选的,步骤(5)中调配后直接过胶体磨磨浆不用过滤,可以保留全谷物中的纤维,再经高压均质处理,使全谷物浓浆发酵饮料的口感更细腻,稳定性更好。
优选的,步骤(6)中高温杀菌条件是温度120℃,时间10~18min。
本发明的上述第二个目的可以通过以下技术方案来实现:采用上述方法制备获得的全谷物发酵浓浆饮料。
与现有技术相比,本发明具有以下优点:
(1)本发明通过集成发芽、酶耦合挤压膨化、乳酸菌发酵、复合酶解等现代食品加工技术,可以提高全谷物浓浆饮料中酚类物质、可溶性膳食纤维和氨基酸的含量,降低饮料中的总糖含量;
(2)本发明充分利用了谷物麸皮中的营养素,显著提高了谷物的附加值,研制的全谷物发酵浓浆饮料口感风味好,还具有调理肠胃的生理功效,本发明技术对推动全谷物加工产业的健康发展具有重要意义。
具体实施方式
为了便于本领域技术人员理解,下面将结合实施例对本发明进行进一步描述。
实施例1
本实施例提供的全谷物发酵浓浆饮料的制备方法,包括以下步骤:
(1)将全谷物小麦和糙米分别洗净除杂,用水浸泡6小时,沥去水分,调节培养箱的温度为28℃,相对湿度90%,发芽时间24小时,放入培养箱发芽至芽长3mm;
(2)将发芽小麦和发芽糙米烘干,打粉,分别称取100kg,喷洒由纤维素酶和耐高温α-淀粉酶组成的复合酶液,纤维素酶喷洒量为100mL,耐高温α-淀粉酶喷洒量为200mL;喷洒后全谷物小麦或糙米的水分含量为6%;将酶解后的全谷物或糙米进行挤压膨化,挤压膨化温度105℃,螺杆转速30Hz。
酶耦合挤压膨化加工之后,根据文献(刘磊等,乳酸菌发酵对脱脂米糠营养成分的影响,中国食品学报,2020年)的方法测定,酶耦合挤压膨化加工之后,全谷物游离态酚类物质含量增加22%,可溶性膳食纤维增加12%,还原糖含量增加38%,可溶性蛋白质增加18%。
(3)将挤压膨化后的小麦和糙米,打粉后称取1000g,进行蒸汽杀菌,蒸汽温度100℃,杀菌时间15min;冷却后进行发酵,发酵菌种由嗜酸乳杆菌、嗜热链球菌、乳酸链球菌、瑞士乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、短乳杆菌、罗伊氏乳杆菌组成,菌种浓度比例是2∶2∶2∶1∶1∶1∶1∶1(菌种个数比,各菌种可采用市售的单一或混合菌种采用说明书推荐的方法或者常规方法培养获得),复合菌种中活菌数达71g CFU/mL以上时进行接种发酵,接种量为10mL,发酵温度28℃,发酵时间40h,根据文献(刘磊等,乳酸菌发酵对脱脂米糠营养成分的影响,中国食品学报,2020年)的方法测定,发酵完成后总糖含量下降55%。
(4)称取步骤(3)中经过发酵的全谷物1000g,加水8000g后进行复合酶解,其中β-葡萄糖苷酶添加量1mL,酸性蛋白酶添加量2mL,pH4.2,水解温度45℃,水解时间30min,将纤维素和蛋白质进一步水解,水解完成之后可溶性膳食纤维提高1倍。
(5)向步骤(4)得到的酶解液中加入低聚果糖、木糖醇,稳定剂进行调配,低聚果糖添加量270g,木糖醇添加量72g,稳定剂是由黄原胶、卡拉胶、蔗糖脂肪酸酯组成,添加量分别为:黄原胶7.2g、卡拉胶4.5g、蔗糖脂肪酸酯1.8g,将调配好的全谷物酶解液直接过胶体磨2次后不用过滤,保留全谷物中的纤维,再经高压均质处理,均质条件是均质压力20Mpa,均质次数2次,使全谷物浓浆发酵饮料的口感更细腻,稳定性更好。
(6)将均质后得到的全谷物浓浆发酵液进行灌装和封口,120℃条件下高温杀菌10min,冷却即成品。
实施例2
本实施例提供的全谷物发酵浓浆饮料的制备方法,包括以下步骤:
(1)将全谷物小麦和糙米分别洗净除杂,用水浸泡20小时,培养箱的温度为30℃,相对湿度94%,发芽时间50小时,放入培养箱发芽至芽长10mm。
(2)将发芽小麦和发芽糙米烘干,打粉,分别称取100kg,喷洒由纤维素酶和高温α-淀粉酶组成的复合酶液,纤维素酶喷洒量为200mL,耐高温α-淀粉酶喷洒量为500mL;喷洒后全谷物小麦或糙米的水分含量为12%;将酶解后的全谷物或糙米进行挤压膨化,挤压膨化温度120℃,螺杆转速60Hz。
(3)将挤压膨化后的小麦和糙米,打粉后称取1000g,进行蒸汽杀菌,蒸汽温度100℃,杀菌时间30min;冷却后进行发酵,发酵菌种由嗜酸乳杆菌、嗜热链球菌、乳酸链球菌、瑞士乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、短乳杆菌、罗伊氏乳杆菌组成,菌种比例是2∶2∶2∶1∶1∶1∶1∶1,菌种培养液中活菌数达8lg CFU/mL以上时进行接种发酵,接种量为50mL,发酵温度32℃,发酵时间80h。根据文献(刘磊等,乳酸菌发酵对脱脂米糠营养成分的影响,中国食品学报,2020年)的方法测定,发酵完成后总糖含量下降80%。
(4)称取步骤(3)中经过发酵的全谷物1000g,加水12000g后进行复合酶解,其中β-葡萄糖苷酶添加量3mL,酸性蛋白酶添加量4mL,pH5.0,水解温度55℃,水解时间90min,将纤维素和蛋白质进一步水解。
(5)向步骤(4)得到的酶解液中加入低聚果糖、木糖醇,稳定剂进行调配,低聚果糖添加量780g,木糖醇添加量260g,稳定剂是由黄原胶、卡拉胶、蔗糖脂肪酸酯组成,添加量分别为:黄原胶26g、卡拉胶13g、蔗糖脂肪酸酯10.4g。将调配好的全谷物酶解液直接过胶体磨2次后不用过滤,保留全谷物中的纤维,再经高压均质处理,均质条件是均质压力20Mpa,均质次数2次,使全谷物浓浆发酵饮料的口感更细腻,稳定性更好。
(6)将均质后得到的全谷物浓浆发酵液进行灌装和封口,120℃条件下高温杀菌10min,冷却即成品。
对比例1
除了将实施例1步骤(2)中喷洒由纤维素酶和高温α-淀粉酶组成的复合酶液改为喷洒水分,其它条件同实施例1。
按照实施例1中的方法测试可知,与实施例1中步骤(2)制备的挤压膨化全谷物粉相比较,本方法制备的全谷物粉游离态酚类物质减少22%,可溶性膳食纤维减少10%,还原糖含量减少35%,可溶性蛋白质含量减少18%。
对比例2
除了将实施例1步骤(3)中乳酸菌发酵工艺省去,其它条件同实施例1。
经测试,该方法制备的全谷物浓浆饮料比实施例1全谷物浓浆饮料的总糖含量高50%,而且口感和风味较单一。
以上所述实施例仅表达了本发明的部分种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (8)
1.一种全谷物发酵浓浆饮料的制备方法,其特征是包括以下步骤:
(1)发芽:选取全谷物,浸泡后,放入培养箱发芽,得发芽全谷物;
(2)酶耦合挤压膨化加工:将发芽全谷物烘干,打粉,喷洒复合酶液进行挤压膨化;
所述复合酶液由纤维素酶和耐高温α-淀粉酶组成,其中纤维素酶喷洒量为全谷物总重质量的0.1~0.2%,耐高温α-淀粉酶喷洒量为全谷物总质量的0.2~0.5%;喷洒后全谷物的水分含量为全谷物总质量的6~15%;
(3)乳酸菌发酵:将挤压膨化后的全谷物,打粉后杀菌,冷却,接种复合乳酸菌发酵;
(4)复合酶解:向发酵后的全谷物粉中加入水和复合酶液,进行复合酶解,得全谷物酶解液;
(5)调配均质:在全谷物酶解液中,加入低聚果糖、木糖醇和稳定剂,调配后磨浆,再经高压均质处理;
所述低聚果糖的添加量是全谷物酶解液总质量的3~6%,所述木糖醇的添加量是全谷物酶解液总质量的0.8~2%,所述稳定剂由黄原胶、卡拉胶和蔗糖脂肪酸酯组成,其中所述黄原胶的添加量是全谷物酶解液总质量的0.08~0.2%,所述卡拉胶的添加量是全谷物酶解液总质量的0.05~0.1%,所述蔗糖脂肪酸酯的添加量是全谷物酶解液总质量的0.02~0.08%;
(6)包装:将高压均质处理得到的产品进行灌装、封口、高温杀菌和冷却,即制得全谷物发酵浓浆饮料。
2.根据权利要求1所述的全谷物发酵浓浆饮料的制备方法,其特征是:步骤(1)中发芽时:选取全谷物经洗净除杂、浸泡后,沥去水分,放入培养箱发芽至芽长3~10mm,其中全谷物为小麦和糙米籽粒,浸泡时间为6~20小时,培养箱发芽时的温度为28~30℃,相对湿度为90~96%,发芽时间20~50小时。
3.根据权利要求1所述的全谷物发酵浓浆饮料的制备方法,其特征是:步骤(2)中酶耦合挤压膨化加工时:挤压膨化的条件参数为:挤压温度105~120℃,螺杆转速30~60Hz。
4.根据权利要求1所述的全谷物发酵浓浆饮料的制备方法,其特征是:步骤(3)中乳酸菌发酵时:将挤压膨化后的全谷物,打粉后蒸汽杀菌,冷却,接种复合乳酸菌发酵;其中蒸汽杀菌条件为:蒸汽温度100℃,杀菌时间10~30min。
5.根据权利要求1所述的全谷物发酵浓浆饮料的制备方法,其特征是:步骤(3)中乳酸菌发酵时:所述复合乳酸菌由嗜酸乳杆菌、嗜热链球菌、乳酸链球菌、瑞士乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、短乳杆菌和罗伊氏乳杆菌的菌种培养液组成,各菌种的比例是2∶2∶2∶1∶1∶1∶1∶1,接种量为全谷物总质量的1~5%,所述复合乳酸菌中活菌数达7~8lg CFU/mL以上时进行接种发酵,发酵时的温度为28~32℃,发酵时间40~80h。
6.根据权利要求1所述的全谷物发酵浓浆饮料的制备方法,其特征是:步骤(4)中复合酶解时:向乳酸菌发酵后的全谷物粉中加入水和复合酶液,进行复合酶解,其中加水量为发酵后的全谷物粉总质量的8~12倍,复合酶液由β-葡萄糖苷酶和酸性蛋白酶组成,其中β-葡萄糖苷酶添加量为发酵后的全谷物粉总质量的0.1~0.3%,酸性蛋白酶添加量为发酵后的全谷物粉总质量的0.2~0.4%,复合酶解时,pH4.2~5.0,水解温度45~55℃,水解时间30~90min。
7.根据权利要求1所述的全谷物发酵浓浆饮料的制备方法,其特征是:步骤(6)高温杀菌条件是温度为120℃,时间为10~18min。
8.采用权利要求1-7中任一项所述方法制备获得的全谷物发酵浓浆饮料。
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