OAT CEREAL PULP PRODUCT AND PREPARATION METHOD THEREFOR
The present invention provides an oat cereal pulp product and a preparation method therefor. The method comprises the following steps: raw material soaking; wet material grinding; enzymolysis retention; residue-pulp separation; enzyme inactivation; degassing; homogenizing; cooling storage; ingredien...
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| creator | FAN, Qicheng CHENG, Yongle WANG, Yanping BA, Genna YANG, Ruidong LIN, Wei HAN, Zhihao DU, Yang |
| description | The present invention provides an oat cereal pulp product and a preparation method therefor. The method comprises the following steps: raw material soaking; wet material grinding; enzymolysis retention; residue-pulp separation; enzyme inactivation; degassing; homogenizing; cooling storage; ingredient adding; ultra-high temperature sterilization; and filling. The wet material grinding step comprises: grinding and mixing the wet materials with 0.04-0.08 wt% of sodium bicarbonate solution at a weight ratio of 1:3-1:6, grinding at a temperature of 60-65°C, and simultaneously adding two amylases to obtain oat pulp. According to the present invention, the wear degree of a mill can be effectively reduced, the problem of thick taste of a conventional cereal beverage can be effectively solved, and the sweetness of oat primary pulp can be effectively controlled while maintaining the peculiar flavor of oats.
La présente invention concerne un produit de pulpe de céréales à base d'avoine et son procédé de préparation. Le |
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La présente invention concerne un produit de pulpe de céréales à base d'avoine et son procédé de préparation. Le</description><language>chi ; eng ; fre</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=20221222&DB=EPODOC&CC=WO&NR=2022262710A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221222&DB=EPODOC&CC=WO&NR=2022262710A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FAN, Qicheng</creatorcontrib><creatorcontrib>CHENG, Yongle</creatorcontrib><creatorcontrib>WANG, Yanping</creatorcontrib><creatorcontrib>BA, Genna</creatorcontrib><creatorcontrib>YANG, Ruidong</creatorcontrib><creatorcontrib>LIN, Wei</creatorcontrib><creatorcontrib>HAN, Zhihao</creatorcontrib><creatorcontrib>DU, Yang</creatorcontrib><title>OAT CEREAL PULP PRODUCT AND PREPARATION METHOD THEREFOR</title><description>The present invention provides an oat cereal pulp product and a preparation method therefor. The method comprises the following steps: raw material soaking; wet material grinding; enzymolysis retention; residue-pulp separation; enzyme inactivation; degassing; homogenizing; cooling storage; ingredient adding; ultra-high temperature sterilization; and filling. The wet material grinding step comprises: grinding and mixing the wet materials with 0.04-0.08 wt% of sodium bicarbonate solution at a weight ratio of 1:3-1:6, grinding at a temperature of 60-65°C, and simultaneously adding two amylases to obtain oat pulp. According to the present invention, the wear degree of a mill can be effectively reduced, the problem of thick taste of a conventional cereal beverage can be effectively solved, and the sweetness of oat primary pulp can be effectively controlled while maintaining the peculiar flavor of oats.
La présente invention concerne un produit de pulpe de céréales à base d'avoine et son procédé de préparation. Le</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>eNrjZDD3dwxRcHYNcnX0UQgI9QlQCAjydwl1DlFw9HMBsl0DHIMcQzz9_RR8XUM8_F0UQjyAat38g3gYWNMSc4pTeaE0N4Oym2uIs4duakF-fGpxQWJyal5qSXy4v5GBkZGRmZG5oYGjoTFxqgDTsCkI</recordid><startdate>20221222</startdate><enddate>20221222</enddate><creator>FAN, Qicheng</creator><creator>CHENG, Yongle</creator><creator>WANG, Yanping</creator><creator>BA, Genna</creator><creator>YANG, Ruidong</creator><creator>LIN, Wei</creator><creator>HAN, Zhihao</creator><creator>DU, Yang</creator><scope>EVB</scope></search><sort><creationdate>20221222</creationdate><title>OAT CEREAL PULP PRODUCT AND PREPARATION METHOD THEREFOR</title><author>FAN, Qicheng ; CHENG, Yongle ; WANG, Yanping ; BA, Genna ; YANG, Ruidong ; LIN, Wei ; HAN, Zhihao ; DU, Yang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2022262710A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng ; fre</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>FAN, Qicheng</creatorcontrib><creatorcontrib>CHENG, Yongle</creatorcontrib><creatorcontrib>WANG, Yanping</creatorcontrib><creatorcontrib>BA, Genna</creatorcontrib><creatorcontrib>YANG, Ruidong</creatorcontrib><creatorcontrib>LIN, Wei</creatorcontrib><creatorcontrib>HAN, Zhihao</creatorcontrib><creatorcontrib>DU, Yang</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FAN, Qicheng</au><au>CHENG, Yongle</au><au>WANG, Yanping</au><au>BA, Genna</au><au>YANG, Ruidong</au><au>LIN, Wei</au><au>HAN, Zhihao</au><au>DU, Yang</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OAT CEREAL PULP PRODUCT AND PREPARATION METHOD THEREFOR</title><date>2022-12-22</date><risdate>2022</risdate><abstract>The present invention provides an oat cereal pulp product and a preparation method therefor. The method comprises the following steps: raw material soaking; wet material grinding; enzymolysis retention; residue-pulp separation; enzyme inactivation; degassing; homogenizing; cooling storage; ingredient adding; ultra-high temperature sterilization; and filling. The wet material grinding step comprises: grinding and mixing the wet materials with 0.04-0.08 wt% of sodium bicarbonate solution at a weight ratio of 1:3-1:6, grinding at a temperature of 60-65°C, and simultaneously adding two amylases to obtain oat pulp. According to the present invention, the wear degree of a mill can be effectively reduced, the problem of thick taste of a conventional cereal beverage can be effectively solved, and the sweetness of oat primary pulp can be effectively controlled while maintaining the peculiar flavor of oats.
La présente invention concerne un produit de pulpe de céréales à base d'avoine et son procédé de préparation. Le</abstract><oa>free_for_read</oa></addata></record> |
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| 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 CEREAL PULP PRODUCT AND PREPARATION METHOD THEREFOR |
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