Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF5 Cites 8 Cited by
  • 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 processed oat rice milk as raw material to the milk drink. The process is complicated, and the starch in the oat cannot be completely released. poor taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 present 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] Oats are rich in nutrients and can not only be cooked and eaten alone, but can also be added to milk or milk drinks. [0003] The journal Food Science and Technology, Volume 35, Issue 5, 2010, "Development of Oat Beverage" and Agricultural Products Processing, Issue 200509, "Oat Fiber Milk Beverage" disclose the use of oat bran as raw material to make oat milk drinks. This process does not utilize the whole oat grains, the utilization rate of oats is low, and the milk drink produced does not have the taste of oat grains. [0004] CN1465292A "Oat milk beverage and its preparation method" uses oat rice as the main raw material, uses microbial fermentation of oats, and adds the processed oat rice milk as a raw material into the milk beverage. The process ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/154A23L1/105A23L7/104
Inventor 王轶钦王安平
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com