Normal-temperature high-calcium oat-based beverage and preparation method thereof

Abstract

The invention discloses a normal-temperature high-calcium oat-based beverage and a preparation method thereof. The normal-temperature high-calcium oat-based beverage comprises, by mass, 5-20% of oat, 0-4% of vegetable oil, 0.01-0.04% of an enzyme preparation, 0.1-0.5% of calcium carbonate, 0.05-0.3% of tricalcium phosphate, 0.01-0.5% of dipotassium phosphate, and the balance of water, and the enzyme preparation is a combination of alpha-amylase, beta-amylase, glucoamylase, cellulase and neutral protease. According to the normal-temperature high-calcium oat-based beverage, no emulsifier, sweetening agent or edible essence is added, the product stability is uniform and consistent, the taste is natural and refreshing, the taste is unique, the flavor and the taste of the oat are reserved, the utilization rate of the oat is increased, the calcium-phosphorus ratio can reach 1: 1 to 2: 1, and calcium absorption is promoted.

Description

technical field [0001] The invention relates to the field of food and drink processing, in particular to a normal-temperature high-calcium oatmeal-based drink and a preparation method thereof. Background technique [0002] Oatmeal is rich in nutrition, can be steamed and prepared separately, and is very popular with consumers. The oatmeal currently used for preparation does not fully utilize the nutritional value of oat bran, and requires a second preparation when eating , is more complicated. At the same time, oat-based products on the market are mainly in the form of solid drinks, and there are a few neutral oat milk products, but the production method is mainly to combine with animal protein (milk, etc.), and add sweeteners, sucrose and various emulsification The nutritional value of oat itself is not fully utilized, and the utilization rate of oat is low. [0003] At present, consumers' preferences for plant-based products have undergone a fundamental change. According...

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Problems solved by technology

[0005] The patent document with the publication number CN111938054A discloses an organic oat functional drink and a preparation method thereof. The method includes stirring and pulverizing oats to obtain oat flour, and then using α-amylase to liquefy and hydrolyze the starch in the oats into dextrin and Maltose and a small amount of glucose, and then use glucoamylase to further hydrolyze part of the dextrin and maltose, and partially convert it into glucose, increasing the sugar content of the oat functional drink, increasing the sweetness of the oat functional drink and improving the taste; among them, α-amylase is added While liquefying the oatmeal, add calcium chloride to enhance the enzymatic hydrolysis reaction. Calcium ions are stabilizers for α-amylase, making the enzyme have the highest activity and stability; however, water-soluble calcium ions are easy to It leads to the precipitation of the feed liquid, which in turn leads to the stratification of the product, and the taste of calcium chloride is not good, with a bitter taste

[0006] The patent document with the publication number CN105494642A discloses a high-calcium oat milk beverage, which uses amylase to enzymatically hydrolyze oats, adds β-glucan to improve the immune regulation function of the human body, and adds a nutritional enhancer calcium carbonate to achieve calcium supplementation. However, additives such as xanthan gum and microcrystalline cellulose need to be added to the system for stabilization to prevent precipitation and water precipitation, and the taste of the product obtained in this way is not very natural

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