Oat grain thick slurry product and preparation method thereof
The invention provides an oat grain thick slurry product and a preparation method thereof. The preparation method comprises the following steps: soaking the raw materials; grinding the wet material into thick liquid; keeping enzymolysis; separating slurry and residues; enzyme deactivation; degassing...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | LIN WEI BA GENNA YANG RUIDONG CHENG YONGLE FAN QICHENG HAN ZHIHAO DU YANG WANG YANPING |
| description | The invention provides an oat grain thick slurry product and a preparation method thereof. The preparation method comprises the following steps: soaking the raw materials; grinding the wet material into thick liquid; keeping enzymolysis; separating slurry and residues; enzyme deactivation; degassing is performed; performing homogenizing; cooling and storing; preparing materials; performing ultrahigh-temperature sterilization; the step of grinding the wet material into thick liquid comprises primary thick liquid grinding and secondary thick liquid grinding, so that primary oat thick liquid and secondary oat thick liquid are obtained in sequence. The method can effectively reduce the wear degree of the mill, maximally preserves the nutritional ingredients of the oat raw material, improves the protein yield, reduces the precipitation in the shelf life, and effectively improves the product quality.
本发明提供一种燕麦谷物浓浆产品及其制备方法。所述制备方法包括以下步骤：原料浸泡；湿料磨浆；酶解保持；浆渣分离；灭酶；脱气；均质；冷却贮存；配料；超高温灭菌；以及灌装，其中，所述湿料磨浆的步骤包括一次磨浆和二次磨浆，以依次获得一次燕麦 |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN115486504A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN115486504A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN115486504A3</originalsourceid><addsrcrecordid>eNrjZLD1TyxRSC9KzMxTKMnITM5WKM4pLSqqVCgoyk8pTS5RSMxLAbJTCxKLEksy8_MUclNLMvJTgGpTi1Lz03gYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhqYmFmamBiaMxMWoAMm0waA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Oat grain thick slurry product and preparation method thereof</title><source>esp@cenet</source><creator>LIN WEI ; BA GENNA ; YANG RUIDONG ; CHENG YONGLE ; FAN QICHENG ; HAN ZHIHAO ; DU YANG ; WANG YANPING</creator><creatorcontrib>LIN WEI ; BA GENNA ; YANG RUIDONG ; CHENG YONGLE ; FAN QICHENG ; HAN ZHIHAO ; DU YANG ; WANG YANPING</creatorcontrib><description>The invention provides an oat grain thick slurry product and a preparation method thereof. The preparation method comprises the following steps: soaking the raw materials; grinding the wet material into thick liquid; keeping enzymolysis; separating slurry and residues; enzyme deactivation; degassing is performed; performing homogenizing; cooling and storing; preparing materials; performing ultrahigh-temperature sterilization; the step of grinding the wet material into thick liquid comprises primary thick liquid grinding and secondary thick liquid grinding, so that primary oat thick liquid and secondary oat thick liquid are obtained in sequence. The method can effectively reduce the wear degree of the mill, maximally preserves the nutritional ingredients of the oat raw material, improves the protein yield, reduces the precipitation in the shelf life, and effectively improves the product quality.
本发明提供一种燕麦谷物浓浆产品及其制备方法。所述制备方法包括以下步骤：原料浸泡；湿料磨浆；酶解保持；浆渣分离；灭酶；脱气；均质；冷却贮存；配料；超高温灭菌；以及灌装，其中，所述湿料磨浆的步骤包括一次磨浆和二次磨浆，以依次获得一次燕麦</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221220&DB=EPODOC&CC=CN&NR=115486504A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221220&DB=EPODOC&CC=CN&NR=115486504A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIN WEI</creatorcontrib><creatorcontrib>BA GENNA</creatorcontrib><creatorcontrib>YANG RUIDONG</creatorcontrib><creatorcontrib>CHENG YONGLE</creatorcontrib><creatorcontrib>FAN QICHENG</creatorcontrib><creatorcontrib>HAN ZHIHAO</creatorcontrib><creatorcontrib>DU YANG</creatorcontrib><creatorcontrib>WANG YANPING</creatorcontrib><title>Oat grain thick slurry product and preparation method thereof</title><description>The invention provides an oat grain thick slurry product and a preparation method thereof. The preparation method comprises the following steps: soaking the raw materials; grinding the wet material into thick liquid; keeping enzymolysis; separating slurry and residues; enzyme deactivation; degassing is performed; performing homogenizing; cooling and storing; preparing materials; performing ultrahigh-temperature sterilization; the step of grinding the wet material into thick liquid comprises primary thick liquid grinding and secondary thick liquid grinding, so that primary oat thick liquid and secondary oat thick liquid are obtained in sequence. The method can effectively reduce the wear degree of the mill, maximally preserves the nutritional ingredients of the oat raw material, improves the protein yield, reduces the precipitation in the shelf life, and effectively improves the product quality.
本发明提供一种燕麦谷物浓浆产品及其制备方法。所述制备方法包括以下步骤：原料浸泡；湿料磨浆；酶解保持；浆渣分离；灭酶；脱气；均质；冷却贮存；配料；超高温灭菌；以及灌装，其中，所述湿料磨浆的步骤包括一次磨浆和二次磨浆，以依次获得一次燕麦</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD1TyxRSC9KzMxTKMnITM5WKM4pLSqqVCgoyk8pTS5RSMxLAbJTCxKLEksy8_MUclNLMvJTgGpTi1Lz03gYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhqYmFmamBiaMxMWoAMm0waA</recordid><startdate>20221220</startdate><enddate>20221220</enddate><creator>LIN WEI</creator><creator>BA GENNA</creator><creator>YANG RUIDONG</creator><creator>CHENG YONGLE</creator><creator>FAN QICHENG</creator><creator>HAN ZHIHAO</creator><creator>DU YANG</creator><creator>WANG YANPING</creator><scope>EVB</scope></search><sort><creationdate>20221220</creationdate><title>Oat grain thick slurry product and preparation method thereof</title><author>LIN WEI ; BA GENNA ; YANG RUIDONG ; CHENG YONGLE ; FAN QICHENG ; HAN ZHIHAO ; DU YANG ; WANG YANPING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115486504A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LIN WEI</creatorcontrib><creatorcontrib>BA GENNA</creatorcontrib><creatorcontrib>YANG RUIDONG</creatorcontrib><creatorcontrib>CHENG YONGLE</creatorcontrib><creatorcontrib>FAN QICHENG</creatorcontrib><creatorcontrib>HAN ZHIHAO</creatorcontrib><creatorcontrib>DU YANG</creatorcontrib><creatorcontrib>WANG YANPING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIN WEI</au><au>BA GENNA</au><au>YANG RUIDONG</au><au>CHENG YONGLE</au><au>FAN QICHENG</au><au>HAN ZHIHAO</au><au>DU YANG</au><au>WANG YANPING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Oat grain thick slurry product and preparation method thereof</title><date>2022-12-20</date><risdate>2022</risdate><abstract>The invention provides an oat grain thick slurry product and a preparation method thereof. The preparation method comprises the following steps: soaking the raw materials; grinding the wet material into thick liquid; keeping enzymolysis; separating slurry and residues; enzyme deactivation; degassing is performed; performing homogenizing; cooling and storing; preparing materials; performing ultrahigh-temperature sterilization; the step of grinding the wet material into thick liquid comprises primary thick liquid grinding and secondary thick liquid grinding, so that primary oat thick liquid and secondary oat thick liquid are obtained in sequence. The method can effectively reduce the wear degree of the mill, maximally preserves the nutritional ingredients of the oat raw material, improves the protein yield, reduces the precipitation in the shelf life, and effectively improves the product quality.
本发明提供一种燕麦谷物浓浆产品及其制备方法。所述制备方法包括以下步骤：原料浸泡；湿料磨浆；酶解保持；浆渣分离；灭酶；脱气；均质；冷却贮存；配料；超高温灭菌；以及灌装，其中，所述湿料磨浆的步骤包括一次磨浆和二次磨浆，以依次获得一次燕麦</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN115486504A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Oat grain thick slurry product and preparation method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T04%3A38%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=LIN%20WEI&rft.date=2022-12-20&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN115486504A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |