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Oat-milk pudding and preparation method thereof

A technology for milk pudding and oats, which is applied in food preparation, food science, application and other directions, can solve problems such as affecting product quality and taste, regeneration, and whey precipitation of oat grains.

Inactive Publication Date: 2014-05-07
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the chewing interest of oat milk pudding, we choose to add cooked oat grains during the processing of existing milk pudding, and do not destroy the natural shape of oat grains during the processing, and the oat milk pudding prepared in this way can be processed at low temperature. During storage, whey precipitation and oat grain retrogradation are prone to occur, affecting product quality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0019] 1. Raw materials

[0020] Milk: 850 kg;

[0021] Oats: 50 kg, of which the protein content of oats is 15.5%, and the starch content is 68%;

[0022] Stabilizer: 10 kg, including 3 kg of carrageenan and 7 kg of modified starch;

[0023] Whole egg powder: 4.5 kg, of which the protein content of whole egg powder is 43%, and the fat content is 36%;

[0024] Salt: 0.5 kg;

[0025] White sugar: 80 kg;

[0026] Cream: 5 kg.

[0027] 2. Preparation method

[0028] a. Mix white sugar, salt, stabilizer and whole egg powder; add 300 kg of milk heated to 70°C to dissolve; then add cream and stir to dissolve for 10 minutes;

[0029] b. Add oats and remaining milk and stir for 10 minutes, then cool to 4°C;

[0030] c. Heat the oat-added material at 105°C for 10 minutes while stirring;

[0031] d. Sterilize with a scraper type sterilizer at a temperature of 125°C for 5 minutes;

[0032] e. Filling when cooled to 50°C;

[0033] f. The temperature dropped to 10°C within 1 hour...

no. 2 example

[0036] 1. Raw materials

[0037] Milk: 824.5 kg;

[0038] Oats: 90 kg, of which the protein content of oats is 15.8%, and the starch content is 65%;

[0039] Stabilizer: 17 kg, including 2 kg of carrageenan and 15 kg of modified starch;

[0040] Whole egg powder: 0.5 kg, of which the protein content of whole egg powder is 45%, and the fat content is 40%;

[0041] Salt: 3 kg;

[0042] White sugar: 50 kg;

[0043] Cream: 15 kg.

[0044] 2. Preparation method

[0045] a. Mix white sugar, salt, stabilizer and whole egg powder; add 300 kg of milk heated to 71°C to dissolve; then add cream and stir to dissolve for 12 minutes;

[0046] b. Add oats and remaining milk and stir for 8 minutes, then cool to 6°C;

[0047] c. Incubate the oat-added material at 106°C for 12 minutes while stirring;

[0048] d. Sterilize with a scraper type sterilizer at a temperature of 126°C for 4.5 minutes;

[0049] e. Filling when cooled to 30°C;

[0050] f. The temperature dropped to 10°C within...

no. 3 example

[0053] 1. Raw materials

[0054] Milk: 800 kg;

[0055] Oats: 110 kg, of which the protein content of oats is 16.1%, and the starch content is 63%;

[0056] Stabilizer: 5.5 kg, including 0.5 kg of carrageenan and 5 kg of modified starch;

[0057] Whole egg powder: 3 kg, of which the protein content of whole egg powder is 48%, and the fat content is 43%;

[0058] Salt: 1.5 kg;

[0059] White sugar: 70 kg;

[0060] Cream: 10 kg.

[0061] 2. Preparation method

[0062] a. Mix white sugar, salt, stabilizer and whole egg powder; add 300 kg of milk heated to 72°C to dissolve; then add cream and stir to dissolve for 13 minutes;

[0063] b. Add oats and remaining milk and stir for 7 minutes, then cool to 4°C;

[0064] c. Incubate the oat-added material at 107°C for 13 minutes while stirring;

[0065] d. Sterilize with a scraper type sterilizer at a temperature of 128°C for 4 minutes;

[0066] e. Filling when cooled to 40°C;

[0067] f. The temperature dropped to 10°C within ...

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Abstract

The invention provides oat-milk pudding. Raw materials for preparing the oat-milk pudding comprise, by weight, 700-850 parts of the milk, 50-130 parts of the oat, 0.5-5 parts of whole egg powder and 10-23 parts of a stabilizer, wherein the stabilizer is composed of 0.5-3 parts of carrageenan and 5-20 parts of modified starch. The oat-milk pudding has relatively good stability under a refrigeration condition, and does not produce raw-returning phenomenon of oat grains easily. The invention also provides a method for preparing the oat-milk pudding. The method comprises the steps of mixing the stabilizer and the whole egg powder uniformly; adding partial of the milk to dissolve the mixture; adding the oat and residual milk with stirring; cooling; keeping the material added with the oat for 10-15 minutes at a temperature of 105-110 DEG C; sterilizing; cooling and loading into cans. The oat-milk pudding prepared by the method has relatively good stability under a refrigeration condition, and does not produce the raw-returning phenomenon of oat grains easily.

Description

technical field [0001] The invention relates to a milk pudding, in particular to a milk pudding containing oat grains and a preparation method thereof. Background technique [0002] Pudding is a kind of dessert that is widely favored by consumers. So far, the pudding market has a variety of products with different tastes. The packaging and appearance are constantly innovating, attracting the attention of consumers. [0003] At present, in order to enrich the kind of milk pudding, oats are often added to the puddings to improve the nutritional content. In general products, oat flour is often added to the milk puddings. In order to improve the chewing interest of oat milk pudding, we choose to add cooked oat grains during the processing of existing milk pudding, and do not destroy the natural shape of oat grains during the processing, and the oat milk pudding prepared in this way can be processed at low temperature. During the storage process, whey precipitation and oat grain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L1/29A23L9/10A23L33/00
CPCA23L33/10A23L9/10A23L29/00A23V2002/00A23V2250/204A23V2250/5036A23V2250/5118
Inventor 刘云鹏刘爱萍孙建王安平王轶钦
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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