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A kind of preparation method of enzymolysis oat milk product and ultra-high pressure sterilization

A technology for ultra-high pressure sterilization and dairy products, applied in dairy products, milk preparations, applications, etc., can solve the problems of easy protein precipitation, high viscosity colloids, etc., achieve the effect of reducing operating procedures, improving quality factors, and improving the physical fitness of Chinese people

Active Publication Date: 2018-01-09
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art that starch and β-glucan in oats are easy to form colloids with high viscosity, even gels, and proteins are easy to precipitate, and provide an enzymatic hydrolysis oat Preparation method of dairy products and ultra-high pressure sterilization

Method used

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  • A kind of preparation method of enzymolysis oat milk product and ultra-high pressure sterilization
  • A kind of preparation method of enzymolysis oat milk product and ultra-high pressure sterilization

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The raw material contains the following components: raw milk 80%, oat flour 3%, white sugar 5%, stabilizer 0.15% and water, the sum of the mass percentages of each component is 100%; the above percentages are mass percentages;

[0048] Wherein, the stabilizer is a compound stabilizer in which the mass ratio of mono-diglyceride fatty acid ester, sucrose fatty acid ester, gellan gum and xanthan gum is 8:5:2:3. The enzyme preparation is compounded with 0.09g of Amylex LT amylase (calculated at an added amount of 0.3g / 100g oat flour) and 0.18g of Diazyme P 25 glucoamylase (calculated at an added amount of 0.6g / 100g oat flour).

[0049] Described preparation method comprises the steps:

[0050] (1) After roasting the oatmeal at 180°C for 40 minutes, the raw materials are ground into powder through a low-temperature ultra-fine grinding process. During the grinding process, the temperature is controlled not to be higher than 10°C. The equipment used for grinding is non-metalli...

Embodiment 2

[0059] The raw material contains the following components: raw milk 65%, oat flour 4%, polydextrose 3.5%, stabilizer 0.18% and water, the sum of the mass percentages of each component is 100%; the above percentages are mass percentages;

[0060] Wherein, the stabilizer is a compound stabilizer in which the mass ratio of mono-diglyceride fatty acid ester, sucrose fatty acid ester, gellan gum and xanthan gum is 8:5:2:3. The enzyme preparation was compounded with 0.136g of Amylex LT amylase (calculated at an added amount of 0.34g / 100g oat flour) and 0.272g of Diazyme P 25 glucoamylase (calculated at an added amount of 0.68g / 100g oat flour).

[0061] Described preparation method comprises the steps:

[0062] (1) After roasting the oats at 200°C for 20 minutes, the raw materials are ground into powder through a low-temperature ultra-fine grinding process. During the grinding process, the temperature is controlled not to be higher than 10°C. The equipment used for grinding is non-me...

Embodiment 3

[0071] The raw material contains the following components: raw milk 60%, oat flour 6%, brown sugar 3%, stabilizer 0.25% and water, the sum of the mass percentages of each component is 100%; the above percentages are mass percentages;

[0072] Wherein, the stabilizer is a compound stabilizer in which the mass ratio of mono-diglyceride fatty acid ester, sucrose fatty acid ester, gellan gum and xanthan gum is 8:5:2:3. The enzyme preparation is compounded with 0.24 g of Amylex LT amylase (calculated at an added amount of 0.4 g / 100 g of oat flour) and 0.48 g of Diazyme P 25 glucoamylase (calculated at an added amount of 0.8 g / 100 g of oat flour).

[0073] Described preparation method comprises the steps:

[0074] (1) After roasting the oatmeal at 250°C for 10 minutes, the raw materials are ground into powder through a low-temperature ultra-fine grinding process. During the grinding process, the temperature is controlled not to be higher than 10°C. The equipment used for grinding is...

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Abstract

The invention discloses an enzymolysis oat milk product and a preparation method of ultra-high pressure sterilization. Its raw materials include the following components: fresh milk, oat flour, stabilizer and water, and the above percentages are all mass percentages relative to the raw materials; the preparation method includes the following steps: ① after mixing the enzyme preparation and water evenly , mixed with oat flour, and filtered after enzymatic hydrolysis to obtain oat slurry; ② after mixing the stabilizer and raw milk evenly, mix evenly with the oat slurry obtained in step ①; ③ process the product obtained in step ② through a colloid mill and add water to make it volume , to obtain the precursor; ④ high-pressure homogenize the precursor obtained in step ③; ⑤ carry out enzyme-inactivating treatment on the precursor after step ④ homogenization; ⑥ perform ultra-high pressure sterilization on the precursor after step ⑤ sterilization , you can. The preparation method of the invention solves the problem of protein precipitation, retains the nutritional components in oats and fresh milk, and the final product has a smooth, natural taste, milky white color and good stability.

Description

technical field [0001] The invention relates to an enzymolysis oat milk product and a preparation method of ultra-high pressure sterilization. Background technique [0002] Oat (Avena sativa L.) is a grass plant and ranks sixth in the world's grain production. Compared with other common food crops, oats are rich in protein, β-glucan, unsaturated fatty acids, polyphenols, etc., and their efficacy in preventing and treating cardiovascular and cerebrovascular diseases caused by hyperlipidemia, controlling blood sugar and losing weight has been obtained. Widely recognized, the U.S. Food and Drug Administration (FDA) announced in 1997 that oatmeal "has the ability to reduce the risk of heart disease." [0003] At present, most oats in my country are processed into oat flour, oatmeal and oat biscuits. These products have not completely solved the problems of oat food such as single variety and poor palatability. [0004] Oat milk drinks are a great-tasting, nutritious alternati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 蔡涛于鹏杨思行肖扬任璐王辉姜雪刘振民
Owner BRIGHT DAIRY & FOOD CO LTD
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