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Brown oat fermented milk and preparation method thereof

A technology of fermented milk and oats, applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, to achieve the effect of smooth texture and large market development potential

Pending Publication Date: 2021-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention uses ultrasonic treatment coupled with Maillard reaction to solve the problem that oats need enzymatic hydrolysis and other complicated steps in the application of dairy products. Only a simple process is required to obtain delicate taste, stable products, rich nutrition, oat flavor and Milk flavored yogurt products

Method used

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  • Brown oat fermented milk and preparation method thereof
  • Brown oat fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment provides a brown oat fermented milk, which is prepared through the following steps:

[0041] S1 Cleaning and baking: put the oatmeal in a washing machine for cleaning, and then bake in an oven at a temperature of 70°C for 60 minutes;

[0042] S2 milling: pulverize the oats with a pulverizer to obtain 100 mesh oat flour;

[0043] S3 ultrasonic treatment: mix oat flour with twice the amount of water, put it into an ultrasonic instrument for ultrasonic treatment, the ultrasonic temperature is 50°C, the power is 400W, and the time is 60 minutes;

[0044] S4 homogenization for the first time: homogenize the product obtained in S3 for the first time, the pressure of the second homogenization is 50 bar, and the pressure of the first homogenization is 150 bar;

[0045] S5 chemical material: mix the product of S4 with fructose syrup (type 55), white granulated sugar, lactose, stabilizer (starch, agar, pectin, diacetyl tartrate mono-diglyceride, mass ratio 5:1:1:...

Embodiment 2

[0050] This embodiment provides a brown oat fermented milk, which is prepared through the following steps:

[0051] S1 Cleaning and baking: put the oatmeal in a washing machine for cleaning, and then bake in an oven at a temperature of 70°C for 60 minutes;

[0052] S2 milling: pulverize the oats with a pulverizer to obtain 150 mesh oat flour;

[0053] S3 Ultrasonic treatment: Mix oat flour with 3 times the amount of water, put it into an ultrasonic instrument for ultrasonic treatment, the ultrasonic temperature is 55°C, the power is 500W, and the time is 40 minutes;

[0054] S4 Homogenization for the first time: homogenize the product obtained in S3 for the first time, the second level homogenization pressure is 50bar, and the first level homogenization pressure is 140bar;

[0055]S5 chemical material: mix the product of S4 with fructose syrup (type 55), white granulated sugar, lactose, stabilizer (starch, agar, pectin, diacetyl tartrate mono-diglyceride, mass ratio 5:1:1:1) ...

Embodiment 3

[0060] This embodiment provides a brown oat fermented milk, which is prepared through the following steps:

[0061] S1 Cleaning and baking: put the oatmeal in a washing machine for cleaning, and then bake in an oven at a temperature of 75°C for 40 minutes;

[0062] S2 milling: pulverize the oats with a pulverizer to obtain 200 mesh oat flour;

[0063] S3 Ultrasonic treatment: Mix oat flour with 3 times the amount of water, put it into an ultrasonic instrument for ultrasonic treatment, the ultrasonic temperature is 50°C, the power is 500W, and the time is 30 minutes;

[0064] S4 Homogenization for the first time: homogenize the product obtained in S3 for the first time, the second level homogenization pressure is 50bar, and the first level homogenization pressure is 140bar;

[0065] S5 chemical material: mix the product of S4 with fructose syrup (type 55), white granulated sugar, lactose, stabilizer (starch, agar, pectin, diacetyl tartaric acid mono-diglyceride, mass ratio: 5:...

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Abstract

The invention provides brown oat fermented milk and a preparation method thereof. The preparation method of the brown oat fermented milk comprises the step of carrying out ultrasonic treatment on feed liquid consisting of oat powder and water. The invention also provides the brown oat fermented milk prepared by the method. According to the preparation method provided by the invention, the brown oat fermented milk which is smooth in texture and unique in mellow flavor can be obtained through a simple and easy-to-obtain process, and the brown oat fermented milk has great market development potential. The brown oat fermented milk provided by the invention is a brown oat fermented product which has natural mellow fragrance, does not need to be blended by essence, and contains nutritional ingredients of coarse oat grains to promote digestion.

Description

technical field [0001] The invention relates to brown oat fermented milk and a preparation method thereof, belonging to the technical field of dairy product preparation. Background technique [0002] Oat is the sixth largest food crop in the world. It is rich in protein, unsaturated fatty acids, and various dietary fibers. In addition, it is also rich in calcium, iron, phosphorus, vitamins, and phenolic substances. Its functional components are also higher than those of other grains. Higher, it is a kind of grain with rich nutrition and health care function. [0003] However, due to its rough texture, oatmeal is often added as part of jam in dairy products, or enzymatic hydrolysis treatment is generally used. Enzyme treatment, the whole process is more complicated and the cost is higher. At the same time, the oat protein in oats is also unstable, which limits the large-scale use of oats. Contents of the invention [0004] In order to solve the above-mentioned technical ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23V2400/123A23V2400/231A23V2400/249
Inventor 庞飞尹小静薛建岗索超张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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