Study On Stability Of Whole Grain Beverage And Product Development

Whole grain beverages are beverages processed and formulated with whole grains as the main raw material.Due to the high content of starch and dietary fiber in the system,they have poor stability and rough taste,which is difficult for consumers to accept.The traditional production processes of whole grain beverages mainly include enzymatic hydrolysis,fermentation and coarse grinding,all of which require filtration treatment and the addition of a large amount of stabilizers.Although the stability of whole grain beverages has been improved to a certain extent,the loss of nutrients is serious.As dietary fiber is difficult to crush,the biggest problem facing the industrialized processing and production of whole grain beverages is the lack of efficient crushing equipment.The laboratory team designed a high-pressure jet mill system that can be applied to industrial-scale production.The system has the advantages of large processing capacity,high degree of refinement,not easy to block,etc.,and does not need to be filtered.It can be used as a new processing method type of whole grain beverages..Oats and brown rice are typical whole grains,cheap and easy to obtain,and have a wide range of development value.This subject uses a high-pressure jet mill to process oats and brown rice,the main raw materials of whole grain beverages,to study their stability during storage,and to develop a full-component concentrated cereal beverage with good flavor and good stability with other auxiliary materials and additives.The main conclusions are as follows:(1)Treating the gelatinized oat pulp with a high-pressure jet mill,and investigate the effects of treatment pressures of 0,30,60,90,120 MPa on the physical and chemical properties and nutrients of the oat pulp.The particle diameters of the oat pulp under different pressures are: 34.6,30.7,28.1,21.3,22.5 μm;initial viscosity values are 28.8,26.9,23.1,15.6,2.73 Pa·s;instability index are 0.190,0.169,0.156,0.151,0.155;soluble solid form of oat pulp The content of soluble dietary fiber is2.73%,3.03%,3.27%,3.47%,3.66%;the content of soluble dietary fiber is 2.34%,2.65%,2.72%,2.90%,2.92%;the content of soluble protein is 0.111,0.156,0.207,0.172 mg/m L.After 30 days of storage,the particle size of each sample increased to45.7,39.4,29.3,30.4,32.5 μm;the initial viscosity decreased to 2.33,2.95,3.60,0.85,0.55 Pa·s;the instability index increased by 88%,respectively,63%,60%,56%,56%.The results show that as the processing pressure of the high-pressure jet mill increases,the pulverized particle size of the sample decreases overall,and the content and stability of soluble substances increase overall.The results of physical and chemical analysis are consistent with the results of optical microscope,CLSM,and SEM images.It reflects that the high-pressure jet mill destroys the cell wall tissue fibers to reduce the particle size;creates cavities inside the particles to improve the hydration capacity;improves the homogenization of protein and grease.System stability.Comprehensive investigation of the 30-day storage stability of each sample shows that the 90 and 120 MPa pressure treatments have better stability of oat pulp.(2)To study the effect of oats addition on the stability of brown rice syrup.When the ratio of oats to brown rice is 0:10,1:9,2:8,3:7,4:6,5:5,the instability index is0.422,0.394,0.395,0.349,0.347,0.409,first decreased and then increased,reaching the lowest point at 4:6,and during the 30-day storage period,with the prolonged storage time,the instability index increased,4: The 6 sample group kept the lowest instability index and the best stability.It shows that adding oats can improve the storage stability of brown rice milk,and the best ratio of oats to brown rice is 4:6.The initial viscosity was 9.78,10.8,12.4,20.9,43.8,35 Pa·s,and the 4:6 sample group had the largest initial viscosity value,which also reflected the highest stability of the4:6 sample group.The addition of oats increases the total protein content of brown rice milk,which improves the stability of brown rice milk.In addition,the apparent viscosity of the 4:6 sample after storage for 30 days was 9.52 Pa·s,while the apparent viscosity of pure oats was only 0.55 Pa·s,and the apparent viscosity of pure brown rice was only 0.30 Pa·s,indicating that oats and brown rice There may be interactions that have a certain effect on inhibiting starch aging,and the specific mechanism needs to be further explored.(3)Combining the experimental results of the first two chapters,the basic requirement is that the total solid content of the concentrated grain pulp is greater than 10%,and the sensory evaluation is used as the index.Through orthogonal experiments,it is concluded that the best formula of the concentrated whole grain pulp is 2.4% brown rice,Oatmeal 1.6%,soybean 0.8%,walnut 0.5%,peanut 0.5%,sesame 0.2%,white sugar 4.4%.The whole grain thick pulp prepared under this formula has a mellow taste,moderate sweetness and the best flavor.The particle size index shows that the high-pressure jet mill 120 MPa pressure treatment once can get a better refinement effect.Taking the centrifugal sedimentation rate as an indicator,through orthogonal experiments,it is concluded that the best formula of the whole grain concentrated pulp composite stabilizer is carrageenan 0.03%,xanthan gum0.08%,CMC-Na 0.10%,monoglyceride 0.11%,sucrose Ester is 0.06%,and the total amount added is 0.38%.Under the action of this compound stabilizer,the whole grain thick slurry only produces slight precipitation after 12 months of standing.The inspection results show that the total solid content of the finished product is 10.2%,and the total dietary fiber content is 0.474%.The product has the color,taste and aroma that the product should have.There is only a small amount of precipitation and no foreign impurities can be seen with normal vision.It meets the hygiene requirements.A qualified whole grain thick pulp product.