Technologické možnosti výroby instantních nápojů

The diploma thesis deals with technological possibilities of production of cereal instant drinks using oat and barley malts. The experiment was based on the production of oat and barley malt in a micro-refrigeration plant. Malts were scrapped and scrap of both types of malt was sieved through a sieve of three types of roughness (0,315 mm; 0,4 mm; 0,63 mm). Mashing of powdered malt in proportions (100 % oat malt; 100 % barley malt; 90 % barley malt and 10 % oat malt; 75 % barley malt and 25 % oat malt; 50 % barley malt and 50 % oat malt) took place in mashing bath. The aim of mashing was to heat the malt to a sugar-forming temperature to activate α-amylases and β-amylases. The sweet wort was dried in a condensing oven at a constant temperature of 90 ° C for 24 hours. The dried sweet wort was ground to the final grain size in a laboratory mill. Based on different granularity and different ratios of oat and barley malt, instant drinks were prepared which were subjected to sensory analysis and chromatographic determination of carbohydrates. According to the statistical evaluation of the sensory analysis data, the pure oat malt beverage is the most acceptable option, and the pure barley malt drink was the least acceptable; the preference of barley malt beverages increased with the addition of oat malt. HPLC analysis of carbohydrates showed that the overall carbohydrate yield increased in beverages using finer sieves. The oat malt beverage contains more oligosaccharides than the barley malt beverage. Oligosaccharide content increases in barley malt beverage with gradual addition of oat malt