Development Of Enzymatic Complex Grainprotein Beverage

China follows the dietary principle of "Rices and Grains".Cereals are rich in proteins,minerals,B vitamins and dietary fibers.In recent years,cereal beverages for maintaining balanced diets have become a new direction for the development of beverage industry.However,the varieties of cereal beverage products currently appearing on the market are limited and highly viscosity also the markets are restricted to some extent.In this study,it is going to conducting the bio-enzymatic technology on the grain materials for developing a composite grain protein beverage and completing a design for its production line.Oats and soybeans as the main materials exist in cereal groups.The content of proteins,fats and dietary fibers in each cereal groups were detected by the analysis of compound combination.The formula of product would be 50% of oats,25% of soybeans,10% of red beans,5% of green beans,5% of corn and 5% of rice.The conditions for enzymatic hydrolysis of medium-temperature ?-amylase were optimized by single factor experiment and response surface test.The optimal enzymatic conditions were determined as follows: the substrate concentration in 14%,enzyme addition amount in 18U/g,enzymatic hydrolysis temperature would be 59? and enzymatic hydrolysis time would be 84 minutes.Under such conditions,the DE value was 54.57% after the grain enzymatic hydrolysis,which is similar to the predicted value from the multiple regression models.The conditions for enzymatic hydrolysis of ?-1,4-glucose hydrolase were optimized by single factor experiment and orthogonal test.The optimal enzymatic conditions were determined as follows: the enzyme addition amount which would be 300U/mL,enzymatic hydrolysis temperature would be 65? and the time is 80 minutes.Under such condition,the DE value reached in 88.91%,which is consistent with the predicted value from the multiple regression models.The effect of the stabilizers on the composite grain protein beverage were determined by the observation and centrifugation methods and the most suitable stabilizer for composite grain protein beverages was determined by single factor experiment and response surface test.The results of response surface test indicate that the orders of various factors on stabilization in composite grain protein beverages are as follows: microcrystalline cellulose>sucrose fatty acid ester>single and diglycerin fatty acid ester>gellan gum.The amount of stabilizer added to the composite grain protein beverage for increasing the stabilization was: microcrystalline cellulose 0.08%,sucrose fatty acid ester 0.06%,single and diglycerin fatty acid ester 0.04% and gellan gum 0.02%.The design of PET aseptic cold-filled enzymatic hydrolyzed composite grain protein beverage production line with annual production capacity of 5,000 tons was completed.Material balance calculation,equipment selection and workshop graphic design were completed based on the determination of production formula and process flow.Meanwhile the total investment,annual cost and the payback period of factory in the foundry mode were estimated.The total investment of the project would be RMB 21.52 million and the investment recovery period would be 6.6 years which provides theoretical guidance for actual production.