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Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological method thereof

A technology of enzymatic hydrolysis of oat flour and process method, which is applied in the field of oat yoghurt, can solve the problems of grain aroma masking, bad fermentation flavor, etc., achieve smooth taste and expand the market

Inactive Publication Date: 2016-06-01
JINAN HENGHUI KEJI FOOD INGREDIENTS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing oat yogurts are oat flour or oat grains added after milk fermentation. Oat flour directly participates in fermentation to make oat nutrition easier to absorb, but ordinary oat flour directly participates in fermentation to produce bad fermented flavor and pure grain aroma. covered up

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention provides oat yoghurt fermented with enzymatic oat flour, the formula of which comprises:

[0025] Raw milk 85Kg, sugar 8Kg, enzymatic oat flour 10Kg, flavor improver 0.03Kg, cream 1Kg, wpc80 concentration whey protein powder 0.3Kg, yoghurt stabilizer 0.7Kg and lactic acid bacteria starter 1U.

[0026] Specific process method:

[0027] Step 1: Pump qualified milk into a 100kg shear tank through a centrifugal pump, and heat up the milk to 55-60°C through a heat exchanger;

[0028] Step 2: Add enzymatic oat flour, shear and hydrate for 10-15 minutes, then add flavor improver, yogurt stabilizer, cream, wpc80 concentration whey protein powder, sweetener, and stir for 15 minutes;

[0029] Step 3, following step 2, pump in pure water, set the volume to 100kg, heat up to 60-65°C through a heat exchanger, and then homogenize under a pressure of 20-25MPa with a high-pressure homogenizer, then pump into the blending tank, After being sterilized by a sterilizer, the...

Embodiment 2

[0033] The invention provides oat yoghurt fermented with enzymatic oat flour, the formula of which comprises:

[0034] Raw milk 85Kg, xylitol 3.0Kg, sucralose 0.003Kg, acesulfame potassium 0.01Kg, enzymatic oat flour 5Kg, flavor improver 0.015Kg, cream 1Kg, wpc80 concentration whey protein powder 0.3Kg, yoghurt stability Agent 0.7Kg, lactic acid bacteria starter 1U.

[0035] Specific process method:

[0036] Step 1: Pump qualified milk into a 100kg shear tank through a centrifugal pump, and heat up the milk to 55-60°C through a heat exchanger;

[0037] Step 2: Add enzymatic oat flour, shear and hydrate for 10-15 minutes, then add flavor improver, yogurt stabilizer, cream, wpc80 concentration whey protein powder, sweetener, and stir for 15 minutes;

[0038] Step 3, following step 2, pump in pure water, set the volume to 100kg, heat up to 60-65°C through a heat exchanger, and then homogenize under a pressure of 20-25MPa with a high-pressure homogenizer, then pump into the blen...

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PUM

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Abstract

The invention provides a oat cultured milk produced by participation of enzymolytic oat powder in fermentation and a technological method thereof. The oat cultured milk comprises the following raw materials in percent by weight: 84.7 to 91.6 percent of raw milk, 4 to 8 percent of a sweetening agent, 5 to 10 percent of enzymolytic oat powder, 0.1 to 0.3 percent of a flavor improver, 0.5 to 1 percent of single cream, 0.6 to 0.8 percent of a stabilizer for yoghurt, 0.3 to 0.5 percent of wpc 80 whey protein powder (the concentration of protein in WPC (whey protein concentrate) is 80), and a lactic acid bacteria starter. Through the proportion, the technical problems that the oat powder is added and participates in fermentation under the protection of the flavor improver, and globulin does not denature during fermentation are solved, and good effects of prolonging the shelf life and expanding the yoghourt market through adding yoghourt with cereals and milk are achieved.

Description

technical field [0001] The invention provides a beverage, especially oat yoghurt fermented with enzymatic oat flour and a process method thereof. Background technique [0002] Yoghurt is a kind of milk product that uses fresh milk as raw material, adds beneficial bacteria to the milk after pasteurization, and cools and fills after fermentation. The carbohydrates in yogurt are easy to digest, the protein is easy to be absorbed, the metabolism of cholesterol and fat is better than that of milk, and it can improve mineral metabolism and adjust the balance of trace elements in the body. Yogurt contains a lot of lactic acid bacteria and their metabolites, which can not only treat anorexia nervosa, but also reduce the risk of colon cancer and breast cancer. At the same time, yogurt can also overcome lactose incompatibility, can rectify the intestines and relieve diarrhea and digestion stagnation, and inhibit intestinal decay. [0003] Oatmeal is one of the best complete nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1315A23C9/1322A23V2400/123A23V2400/169A23V2400/249
Inventor 王光辉孟强李津津田益玲
Owner JINAN HENGHUI KEJI FOOD INGREDIENTS CO LTD
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