Zymolytic oat milk product and preparation method of ultra-high pressure sterilization

A technology for ultra-high pressure sterilization and dairy products, which is applied in dairy products, milk preparations, applications, etc. It can solve the problems of high-viscosity colloids and easy protein precipitation, etc., and achieve the effects of improving quality factors, reducing operating procedures, and adding less

Active Publication Date: 2015-03-25
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art that starch and β-glucan in oats are easy to form colloids wi...

Method used

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  • Zymolytic oat milk product and preparation method of ultra-high pressure sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The raw material contains the following components: raw milk 80%, oat flour 3%, white sugar 5%, stabilizer 0.15% and water, the sum of the mass percentages of each component is 100%; the above percentages are mass percentages;

[0048] Wherein, the stabilizer is a compound stabilizer in which the mass ratio of mono-diglyceride fatty acid ester, sucrose fatty acid ester, gellan gum and xanthan gum is 8:5:2:3. The enzyme preparation is compounded with 0.09g of Amylex LT amylase (calculated at an added amount of 0.3g / 100g oat flour) and 0.18g of Diazyme P 25 glucoamylase (calculated at an added amount of 0.6g / 100g oat flour).

[0049] Described preparation method comprises the steps:

[0050] (1) After roasting the oatmeal at 180°C for 40 minutes, the raw materials are ground into powder through a low-temperature ultra-fine grinding process. During the grinding process, the temperature is controlled not to be higher than 10°C. The equipment used for grinding is non-metalli...

Embodiment 2

[0059] The raw material contains the following components: raw milk 65%, oat flour 4%, polydextrose 3.5%, stabilizer 0.18% and water, the sum of the mass percentages of each component is 100%; the above percentages are mass percentages;

[0060] Wherein, the stabilizer is a compound stabilizer in which the mass ratio of mono-diglyceride fatty acid ester, sucrose fatty acid ester, gellan gum and xanthan gum is 8:5:2:3. The enzyme preparation was compounded with 0.136g of Amylex LT amylase (calculated at an added amount of 0.34g / 100g oat flour) and 0.272g of Diazyme P 25 glucoamylase (calculated at an added amount of 0.68g / 100g oat flour).

[0061] Described preparation method comprises the steps:

[0062] (1) After roasting the oats at 200°C for 20 minutes, the raw materials are ground into powder through a low-temperature ultra-fine grinding process. During the grinding process, the temperature is controlled not to be higher than 10°C. The equipment used for grinding is non-me...

Embodiment 3

[0071] The raw material contains the following components: raw milk 60%, oat flour 6%, brown sugar 3%, stabilizer 0.25% and water, the sum of the mass percentages of each component is 100%; the above percentages are mass percentages;

[0072] Wherein, the stabilizer is a compound stabilizer in which the mass ratio of mono-diglyceride fatty acid ester, sucrose fatty acid ester, gellan gum and xanthan gum is 8:5:2:3. The enzyme preparation is compounded with 0.24 g of Amylex LT amylase (calculated at an added amount of 0.4 g / 100 g of oat flour) and 0.48 g of Diazyme P 25 glucoamylase (calculated at an added amount of 0.8 g / 100 g of oat flour).

[0073] Described preparation method comprises the steps:

[0074] (1) After roasting the oatmeal at 250°C for 10 minutes, the raw materials are ground into powder through a low-temperature ultra-fine grinding process. During the grinding process, the temperature is controlled not to be higher than 10°C. The equipment used for grinding is...

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Abstract

The invention discloses a zymolytic oat milk product and a preparation method of ultra-high pressure sterilization. The raw material of the zymolytic oat milk product comprises the following components: fresh milk, oat powder, a stabilizer and water, wherein the percentage is mass percent relative to the raw material; and the preparation method comprises the following steps: (1) mixing an enzymic preparation with water evenly, mixing with oat powder, and filtering to obtain oat slurry after enzymolysis; (2) mixing the stabilizer with the fresh milk evenly, and mixing with the oat slurry obtained from the step (1) evenly; (3) adding water to the product obtained from the step (2) to a constant volume after colloid mill treatment, so as to obtain a precursor; (4) carrying out high-pressure homogenization on the precursor prepared from the step (3); (5) carrying out enzyme deactivation treatment on the precursor which is homogenized in the step (4); and (6) carrying out ultra-high pressure sterilization on the precursor which is sterilized in the step (5), so as to prepare the zymolytic oat milk product. According to the preparation method disclosed by the invention, the problem of protein participation is solved; the nutritional ingredients in oat and fresh milk are reserved; and the final product is cool and smooth in taste, natural, and milky white in color and luster, and has good stability.

Description

technical field [0001] The invention relates to an enzymolysis oat milk product and a preparation method of ultra-high pressure sterilization. Background technique [0002] Oat (Avena sativa L.) is a grass plant and ranks sixth in the world's grain production. Compared with other common food crops, oats are rich in protein, β-glucan, unsaturated fatty acids, polyphenols, etc., and their efficacy in preventing and treating cardiovascular and cerebrovascular diseases caused by hyperlipidemia, controlling blood sugar and losing weight has been obtained. Widely recognized, the U.S. Food and Drug Administration (FDA) announced in 1997 that oatmeal "has the ability to reduce the risk of heart disease." [0003] At present, most oats in my country are processed into oat flour, oatmeal and oat biscuits. These products have not completely solved the problems of oat food such as single variety and poor palatability. [0004] Oat milk drinks are a great-tasting, nutritious alternati...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 蔡涛于鹏杨思行肖扬任璐王辉姜雪刘振民
Owner BRIGHT DAIRY & FOOD
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