Oat dairy product and preparation method thereof

A technology for dairy products and oats, which is applied to the field of oat dairy products and their preparation, can solve the problems that oat milk particles are prone to aging and retrograde, cannot retain the elastic taste of large oat particles, and the stability of oat milk products is not good, and achieves no problem. The effect of aging and rejuvenation of oat granules, good taste and good stability

Active Publication Date: 2014-08-13
BRIGHT DAIRY & FOOD
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is to overcome the defects in the prior art that oat milk cannot retain the elastic taste of large oat grains, the stability of oat milk products during the shelf life is not good, and the oat milk particles are prone to aging and retrogenesis. Provide a completely new oat milk product and its preparation method

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
  • Oat dairy product and preparation method thereof
  • Oat dairy product and preparation method thereof
  • Oat dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] 1. Raw material formula (see Table 1).

[0053] The raw material formula of table 1 embodiment 1

[0054]

[0055] 2. Preparation method:

[0056] ① Boil peeled oat granules in boiling water for 20 minutes, then add oat bran powder, keep stirring at 80°C for 5 minutes, and obtain feed liquid A;

[0057] ② Stir raw milk, cold weather, thickener, sweetener and water at 75°C for 10 minutes and mix evenly to obtain material liquid B;

[0058] ③After testing (GB-5009.5), the fat content in the feed liquid B is 1.085%, and the feed liquid B is subjected to primary homogenization, wherein the primary homogenization pressure is 20MPa, and the homogenization temperature is 65°C , the percentage is the mass percentage relative to the mass of the feed liquid B;

[0059] ④ Stir the homogenized feed liquid B, feed liquid A and food flavor together at 60°C for 10 minutes, and mix well;

[0060] ⑤ Perform immersion ultra-high temperature instantaneous (also known as Infusion UH...

Embodiment 2

[0064] 1. Raw material formula (see Table 2).

[0065] The raw material formula of table 2 embodiment 2

[0066]

[0067] 2. Preparation method:

[0068] ① Boil peeled oat granules in boiling water for 30 minutes, then add oat bran powder, keep stirring at 83°C for 10 minutes, and obtain feed liquid A;

[0069] ② Stir the raw milk, cold weather, thickener, sweetener and water at 78°C for 15 minutes, and mix well to obtain material liquid B;

[0070] ③ The fat content in the feed liquid B is 1.55%, and the feed liquid B is subjected to secondary homogenization, wherein the primary homogenization pressure is 20MPa, the secondary homogenization pressure is 5MPa, and the homogenization temperature is 65-70°C; The percentage is the mass percentage relative to the mass of the feed liquid B;

[0071] ④ Stir the homogenized feed liquid B, feed liquid A and food flavor together at 65°C for 12 minutes, and mix well;

[0072] ⑤ Perform immersion ultra-high temperature transient (a...

Embodiment 3

[0076] 1. Raw material formula (see Table 3). In the thickener, the mass ratio of gellan gum and carrageenan is 4:1.

[0077] The raw material formula of table 3 embodiment 3

[0078]

[0079] 2. Preparation method:

[0080] ① Boil peeled oat granules in boiling water for 25 minutes, then add oat bran powder, keep stirring at 85°C for 8 minutes, and obtain feed liquid A;

[0081] ② Stir the raw milk, cold weather, thickener, sweetener and water at 80°C for 15 minutes, and mix well to obtain material liquid B;

[0082] ③The fat content in the feed liquid B is 1.24%, and the feed liquid B is subjected to primary homogenization, wherein the homogenization pressure is 20MPa, and the homogenization temperature is 65°C; the percentages are relative to the feed liquid B. The mass percentage of liquid B quality;

[0083] ④ Stir the homogenized feed liquid B, feed liquid A and food flavor together at 70°C for 12 minutes, and mix well;

[0084] ⑤ Perform immersion ultra-high tem...

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 discloses an oat dairy product and a preparation method thereof. The oat dairy product comprises the following components in percentage by mass: 35% to 50% of raw milk, 4% to 10% of oat particles, 0.5% to 1% of oat bran powder, 0.4% to 0.8% of agar, 0.02% to 0.04% of thickening agent, 0.02% to 0.04% of sweetening agent and water, wherein the thickening agent is carrageenan and/or gellan gum. The preparation method comprises the following steps: preparing feed liquid A and feed liquid B, wherein the feed liquid A is prepared by boiling the oat particles in boiling water for 20 to 30 minutes, then adding the oat bran powder, and agitating for 5 to 10 minutes in a heat preservation manner, and the feed liquid B is prepared by uniformly mixing the raw milk, the agar, the thickening agent, the sweetening agent and water; uniformly mixing the feed liquid A and the feed liquid B; performing immersive ultra-high-temperature instant sterilization; filling in a hot state; and then cooling to obtain the oat dairy product. The oat dairy product tastes great, brings elastic mouthfeel of large oat particles, and is high in stability.

Description

technical field [0001] The invention relates to an oat milk product and a preparation method thereof. Background technique [0002] Oat is a low-sugar, high-nutrition food. In ancient my country, it was not only used as a kind of food for resisting hunger and cold, but also as a medicine. "Compendium of Materia Medica" records: "Oats are sweet in nature and flavor, flat, non-toxic, have the effects of moistening the intestines and laxatives, and can treat dystocia and other diseases"; [0003] The medical value and health care function of oats have been recognized by ancient and modern Chinese and foreign medical circles. Lower blood pressure, lower cholesterol, prevent colorectal cancer, prevent heart disease. Naked oats can prevent and treat cardiovascular and cerebrovascular diseases caused by hyperlipidemia. That is, taking naked oatmeal for 3 months (100 grams per day) can significantly reduce cholesterol, triglyceride, and β-lipoprotein in the cardiovascular and live...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/152
Inventor 王辉于鹏任璐苗君莅肖杨蔡涛姜雪
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap