| abstract |
FIELD: food industry. n SUBSTANCE: invention relates an instant drink powder and its preparation method. Beverage has a primary ingredient intended for re-suspension in milk or water, not more than 5 wt% of moisture, 1-35 wt% hydrolysed whole grain composition, in which whole grain component is hydrolysed by application of alpha-amylase and protease, which do not have hydrolytic activity with respect to food fibres in active state. Beverage preparation method comprises preparing a hydrolysed whole grain composition and mixing with milk and water, wherein preparation of composition includes following steps: reacting a whole grain component with an enzyme composition in water; spontaneous reaction of enzyme composition with whole grain component to obtain a whole grain hydrolysate; providing the hydrolysed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity between 50 and 5,000 MPa·s measured at 65 °C. n EFFECT: invention ensures production of instant drink powder enriched with whole grains, taste, viscosity and organoleptic properties of which do not deteriorate. n 26 cl, 4 dwg, 5 tbl, 5 ex |