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Oat milk and preparation method thereof

A milk and oat technology, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of low nutritional value, low digestion and absorption rate, and the taste, aroma and stability of milk need to be improved.

Active Publication Date: 2012-07-11
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese patent CN101843278A discloses a production method of a new type of oat yogurt drink. The main content of the disclosure is: Although there are many types of milk drinks at present, they are mainly formulated, and they are unfermented and have low nutritional value. Due to the disadvantages of low digestion and absorption rate, a new type of fermented grain milk beverage production method was invented, which mainly includes: milk inspection, purification, degassing, homogenization, pasteurization, cooling, inoculation, fermentation, adding oats in sequence , homogenization, UHT sterilization, filling, packing, inspection, delivery
[0009] But the milk that above-mentioned method makes still remains to be improved aspect mouthfeel, fragrance, stability

Method used

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  • Oat milk and preparation method thereof
  • Oat milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Preparation of oat enzymatic hydrolyzate

[0045] 1) Bake 20kg of oatmeal in an oven at 60°C for 5 minutes;

[0046] 2) Use a pulverizer to pulverize oats to 10 meshes, and add them to the enzymatic hydrolysis tank;

[0047] 3) Add water at a mass ratio of material to liquid of 1:3, then heat up to 50°C and keep warm for 5 minutes;

[0048] 4) Add amylase in an amount of 0.01% of the total mass of oats and water in the above step 3), perform enzymatic hydrolysis for 5 minutes, and steam to inactivate the enzyme, and when the enzyme inactivation temperature is 137° C., incubate for 4 seconds;

[0049]5) Then, it is processed by a colloid mill, and the colloid mill is set to 20 mesh, and the oat enzymatic hydrolyzate is obtained. Preparation of oat milk

[0050] 1) Warm up 30kg of milk to 50°C, add 0.25kg of microcrystalline cellulose and 0.25kg of carrageenan, and stir thoroughly;

[0051] 2) Add 3kg white sugar, 2kg polydextrose, 2kg fructose syrup, 1kg honey, 1.5kg...

Embodiment 2

[0055] Preparation of oat enzymatic hydrolyzate

[0056] 1) Bake 70kg of oats in a frying pan at 280°C for 150 minutes;

[0057] 2) Utilize a mill to pulverize oats to 200 mesh, and add them to the enzymatic hydrolysis tank;

[0058] 3) Add water at a mass ratio of material to liquid of 1:30, then heat up to 100°C and keep warm for 150min;

[0059] 4) Add amylase in an amount of 0.5% of the total mass of oats and water in the above step 3), enzymatically hydrolyze for 150 minutes, and then inactivate the enzyme with steam or water bath, and when the temperature for inactivating the enzyme is 95° C.

[0060] 5) Then, it is processed by a colloid mill, and the colloid mill is set to 200 mesh, and the oat enzymatic hydrolyzate is obtained. Preparation of oat milk

[0061] 1) Warm up 80kg of milk to 80°C, add 0.15kg of guar gum and 0.35kg of carrageenan, and stir thoroughly;

[0062] 2) Add 1kg polydextrose, 1kg fructose syrup, 0.5kg honey, 1kg maltodextrin, 1kg fructo-oligosa...

Embodiment 3

[0066] Preparation of oat enzymatic hydrolyzate

[0067] 1) Bake 30kg of oats in an oven at 100°C for 65 minutes;

[0068] 2) Use a mill to pulverize oats to 100 mesh, and add them to the enzymatic hydrolysis tank;

[0069] 3) Add water at a mass ratio of material to liquid of 1:20, then heat up to 70°C and keep warm for 60min;

[0070] 4) Add cellulase in an amount of 0.3% of the total mass of oats and water in the above step 3), perform enzymatic hydrolysis for 70 minutes, and steam to inactivate the enzyme, and when the enzyme inactivation temperature is 90° C., carry out incubation for 15 minutes to inactivate the enzyme;

[0071] 5) Then, it is processed by a colloid mill, and the colloid mill is set to 160 mesh, and the oat enzymatic hydrolyzate is obtained.

[0072] Preparation of oat milk

[0073] 1) Heat 75kg of milk to 60°C, add xanthan gum, 0.1kg of sodium alginate, and 0.1kg of diglycerin fatty acid ester to 0.1kg, and stir thoroughly;

[0074] 2) Add 1kg white...

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Abstract

The invention provides oat milk and a preparation method thereof. The oat milk is characterized by comprising the following components according to the part by weight: 20 to 70 parts of oat enzyme hydrolysis solution, 30 to 80 parts of milk, 0 to 0.5 part of stabilizing agent, 0 to 3 parts of white granulated sugar, 0 to 2 parts of polyglucose, 0 to 2 parts of high fructose corn syrup, 0 to 1.5 parts of honey, 0 to 1.5 parts of maltodextrin, 0 to 1 part of fructo-oligosaccharide, 0 to 1 part of galacto-oligosaccharide syrup, 0 to 1 part of wheat germ powder, and 0 to 0.5 part of salt. According to the invention, easily-absorbable oat enzyme hydrolysis solution is added in milk, so that double nutritions of oat and milk are combined perfectly, and then nutrition requirements and psychological requirements of modern consumers on living are met.

Description

technical field [0001] The invention belongs to the field of dairy product processing. Specifically relates to an oat milk and a preparation method thereof. Background technique [0002] Oats belong to the Gramineae family (Cramineae), an annual herbaceous plant. Oats generally contain 11.4% to 19.9% ​​(mostly around 16%) of protein, which is 1.6 to 2.3 times that of wheat and rice, especially the 8 essential amino acids that are necessary for the human body all rank first; the fat content is particularly rich, usually accounting for 8% to 12%, of which linoleic acid accounts for 38.1% to 52.0% of the total fat, and oleic acid accounts for 30% to 40% of unsaturated fatty acids; β-glucan content is 2.5% to 8.5%; phosphorus, Iron and vitamin B2 are also rich, especially the content of vitamin E is as high as 15mg / 100g. [0003] In ancient China, oats were not only used as a kind of hunger and cold-resistant food, but also as a kind of medicine. For example, it is recorded i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 陈历俊张晓平卢阳唐璐周伟明
Owner BEIJING SANYUAN FOOD
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