Hydrolyzed oat milk-containing drink and preparation method thereof

A technology for milk-containing beverages and oats, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of complex process, incomplete release of starch, poor taste, etc., and achieve smooth taste, refreshing and smooth taste, The effect of suspending

Inactive Publication Date: 2014-07-02
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

[0004] CN1465292A "Oat Milk Beverage and Its Preparation Method" uses oat rice as the main raw material, uses microorganisms to ferment oat, and adds the

Method used

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  • Hydrolyzed oat milk-containing drink and preparation method thereof
  • Hydrolyzed oat milk-containing drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] The ingredients are as follows:

[0021] Oat enzymatic hydrolysis solution 500Kg, including: oat flour 50kg, oat grain 25kg, medium temperature amylase 1.6kg, high-efficiency liquid glucoamylase 5kg, fungal amylase 3kg, dextranase 1.7kg, protease 1.5kg and peptidase 1.5kg, the rest amount of water;

[0022] Milk 500Kg;

[0023] Stabilizer 0.2kg, wherein: microcrystalline cellulose 0.06Kg, gellan gum 0.12Kg, sodium alginate 0.02 Kg.

[0024] Preparation:

[0025] (1) Heat the water to 50°C, add medium temperature amylase, high-efficiency liquid glucoamylase, fungal amylase, dextranase, protease, peptidase, add oat grains and oat flour while stirring, keep warm for 30 minutes, then heat up Heat to 60°C, keep warm for 30 minutes, then raise the temperature to 95°C, keep warm for 5 minutes to inactivate the enzyme activity.

[0026] (2) Dissolve the stabilizer in milk, stir for 20 minutes, heat to 50°C, and use a German APV high-pressure homogenizer to homogenize at a p...

no. 2 example

[0030] The ingredients are as follows:

[0031] Oat enzymatic solution 500Kg, including: oat flour 25kg, oat grain 50kg, medium temperature amylase 0.7kg, high-efficiency liquid glucoamylase 2.5kg, fungal amylase 1.5kg, dextranase 0.8kg, protease 0.5kg and peptidase 0.25kg , the balance is water;

[0032] Milk 500Kg;

[0033] Stabilizer 0.6kg, wherein: microcrystalline cellulose 0.15Kg, gellan gum 0.24Kg, sodium alginate 0.21 Kg.

[0034] Preparation:

[0035] (1) Heat the water to 50°C, add medium temperature amylase, high-efficiency liquid glucoamylase, fungal amylase, dextranase, protease, peptidase, add oat grains and oat flour while stirring, keep warm for 30 minutes, then heat up Heat to 60°C, keep warm for 30 minutes, then raise the temperature to 95°C, keep warm for 5 minutes to inactivate the enzyme activity.

[0036] (2) Dissolve the stabilizer in milk, stir for 20 minutes, heat to 50°C, and homogenize using a German APV high-pressure homogenizer with a homogeniz...

no. 3 example

[0040] The ingredients are as follows:

[0041] Oat enzymatic solution 200Kg, including: oat flour 9.97kg, oat grain 9.97kg, medium temperature amylase 0.29kg, high-efficiency liquid glucoamylase 0.99kg, fungal amylase 0.59kg, dextranase 0.29kg, protease 0.19kg and peptidase 0.09kg, the balance is water;

[0042] Milk 800Kg;

[0043] Stabilizer 0.6kg, wherein: microcrystalline cellulose 0.24Kg, gellan gum 0.24Kg, sodium alginate 0.12 Kg.

[0044] Preparation:

[0045] (1) Heat the water to 50°C, add medium temperature amylase, high-efficiency liquid glucoamylase, fungal amylase, dextranase, protease, peptidase, add oat grains and oat flour while stirring, keep warm for 30 minutes, then heat up Heat to 63°C, keep warm for 55 minutes, then raise the temperature to 95°C, keep warm for 5 minutes to inactivate the enzyme activity.

[0046] (2) Dissolve the stabilizer in milk, stir for 30 minutes, heat to 70°C, and homogenize using a German APV high-pressure homogenizer with a h...

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PUM

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Abstract

The invention provides a hydrolyzed oat milk-containing drink containing oat grains subjected to enzymolysis. The milk drink is good in taste, and the oat grains are chewy and easily suspend. The invention also provides a method for preparing the hydrolyzed oat milk-containing drink. The method comprises the following steps: preparing oat enzymatic hydrolysate, mixing the oat enzymatic hydrolysate with homogenized milk, and sterilizing after mixing.

Description

technical field [0001] The invention relates to a milk-containing beverage, specifically, the invention designs a hydrolyzed oat milk-containing beverage and a preparation method thereof. Background technique [0002] Oatmeal is rich in nutrition. It can not only be cooked and eaten alone, but also can be added to milk or milk drinks. [0003] The periodical Food Science and Technology 2010, Volume 35, No. 5 "Development of Oat Beverage" and Agricultural Product Processing 200509 issue "Oat Fiber Milk Beverage" discloses the production of oat milk beverage using oat bran as raw material. This process does not use whole oat grains, the utilization rate of oats is low, and the milk drink made does not have the mouthfeel of oat grains. [0004] CN1465292A "Oat Milk Beverage and Its Preparation Method" uses oat rice as the main raw material, uses microorganisms to ferment oat, and adds the processed oat rice milk as raw material to the milk drink. The process is complicated, an...

Claims

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Application Information

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IPC IPC(8): A23C9/154A23L1/105A23L7/104
Inventor 王轶钦王安平
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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