Oat peptide milk and preparation method thereof

Abstract

The invention relates to oat peptide milk and a preparation method thereof. The oat peptide milk contains oat peptide liquid, fresh milk, cane sugar, emulsifying agent and stabilizing agent, wherein the content of protein in the oat peptide milk is 2.5-4 percent by weight, the content of the cane sugar in the oat peptide milk is 5-7 percent by weight, the content of the emulsifying agent in the oat peptide milk is 0.02-0.10 percent by weight and the content of the stabilizing agent in the oat peptide milk is 0.04-0.12 percent by weight. The preparation method comprises the steps of: baking oats for 10-30min at 100-125 DEG C, adding water and passing through a colloid mill to obtain oat slurry; adding composite hydrolase and alkali protease into the oat slurry for enzymolysis; when the degree of hydrolysis of the oat slurry reaches 6-12 percent, terminating enzymolysis reaction; conducting centrifugal separation to obtain liquid supernatant which is oat peptide liquid; and evenly mixing the oat peptide liquid, the fresh milk, the cane sugar, the emulsifying agent and the stabilizing agent with water, homogenizing, canning and sterilizing to obtain the oat peptide milk. The preparation method disclosed by the invention is simple, the content of protein in the provided oat peptide milk is high and stable and the flavor of the oat peptide milk is good.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to an oat peptide milk and a preparation method thereof. Background technique [0002] Oats are generally divided into two categories: lemma-type oats and naked-type naked oats. The oats cultivated in China are mainly naked oats, often called naked oats. Oats are rich in nutrients, including fat, protein, starch, dietary fiber, antioxidants, vitamins and minerals, etc. The lipid content in oats is about 3% to 10%, which is significantly higher than other grains. It is mainly distributed in oat grains, 90% is concentrated in drum skin and endosperm, and unsaturated fat accounts for about 80%. Among them, oleic acid and The content of linoleic acid is relatively high, accounting for 35% to 52% of unsaturated fatty acids, accounting for 2% to 3% of grain weight; linoleic acid accounts for 38.1% to 52.0% of fat content, it can be seen that oats are an ...

AI Technical Summary

Problems solved by technology

[0003] However, due to the structure and composition characteristics of oat, its processing and application fields are limited. For example, the processing functionality (such as solubility, etc.) of natural oat protein is poor, which affects its stable use in food systems; oat lacks the ability to form a gluten-like network. The gluten protein is not easy to form during processing; the fat content, especially the unsaturated fat content is high, and the processed oatmeal products are prone to oxidation and rancidity

These factors have led to the fact that there are few oat processed products in my country at present. Except for oatmeal, other product categories have not formed a scale. The deep processing technology of oats is backward, and oat resources have not been well developed and utilized.

[0004] In recent years, there have been some reports to improve the processing characteristics of oats and broaden the application fields of oats through various methods. Screw extrusion and puffing technology can produce oatmeal whole powder food with regular shape, but due to pressurized puffing, the color of the final product will deteriorate and part of the protein will be denatured, which will affect the nutritional efficacy of the product to a certain extent and limit its popularization and application; patent The Chinese patent No. 200610089525.2, titled "An Oat Peptide and Its Extraction Method", discloses that the oat peptide has the activity of inhibiting skin collagen decomposing enzymes, can increase the skin collagen content, and can be used in cosmetics, food and other fields. The application field of oats has been expanded, but the enzymatic hydrolysis solution is firstly ultrafiltered by an ultrafiltration membrane with a molecular weight of 30,000-50,000Da, and then the salt is removed by a nanofiltration membrane with a molecular weight cut-off of 600-800Da and then concentrated. The preparation process is complicated , the production cost is high, which is not conducive to large-scale promotion

The application number is "200610117472.0", and the name is "Preparation method of oat soymilk and its products". The Chinese patent application discloses a preparation method of oat soymilk, which uses naked oat grains and soybeans to be beaten and blended to make a drink, and the taste is smooth. A round, rich-flavored oat milk product, but the protein content of the oat milk beverage obtained by this method is low, and the stability of the system cannot be guaranteed for a certain shelf life only by homogenizing the slurry with a homogenizer, and the product flavor depends on oats and soybeans Dosage ratio control

Images