High-calcium oat milk beverage and preparation method for same

A milk beverage and oatmeal technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as poor taste, incomplete release of starch, complex process, etc., prevent precipitation and water precipitation, and improve human immune regulation function Effect

Pending Publication Date: 2016-04-20
ZHEJIANG LIZIYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A high-calcium oat milk beverage, comprising the following components by weight: 20% of milk, 2% of white sugar, 0.5% of oat flour, 0.1% of calcium carbonate, 0.03% of medium-temperature α-amylase, and 0.05% of β-glucan %, vitamin D 0.000001%, xanthan gum 0.1%, microcrystalline cellulose 0.05%, and the balance is water.

Embodiment 2

[0017] A high-calcium oat milk beverage, comprising the following components by weight: 80% of milk, 6% of white sugar, 10% of oat flour, 0.3% of calcium carbonate, 0.1% of medium-temperature α-amylase, and 0.5% of β-glucan %, vitamin D 0.000004%, xanthan gum 0.5% and microcrystalline cellulose 0.5%, and the balance is water.

Embodiment 3

[0019] A high-calcium oat milk beverage, comprising the following components by weight: 60% of milk, 2% of white sugar, 0.5% of oat flour, 0.1% of calcium carbonate, 0.03% of medium-temperature α-amylase, and 0.05% of β-glucan %, vitamin D 0.00000%, xanthan gum 0.1%, microcrystalline cellulose 0.05%, and the balance is water.

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PUM

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Abstract

The invention discloses a high-calcium oat milk beverage which includes the components as follows, by weight: 20-80% of milk, 2-6% of white granular sugar, 0.5-10% of oat meal, 0.1-0.3% of calcium carbonate, 0.03-0.1% of mid-temperature [alpha]-amylase, 0.05-0.5% of [beta]-glucan, 0.000001-0.000004% of vitamin D, 0.1-0.5% of xanthan gum, 0.05-0.5% of microcrystalline cellulose and the balanced being water. A preparation method of the beverage includes the steps of: heating water to 55-70 DEG C, adding the oat meal and performing gelatinization for 20-40 min, adding the mid-temperature [alpha]-amylase with uniform mixing, maintaining the temperature for 20-40 min to prepare an oat meal solution, mixing the oat meal solution with the milk, white granular sugar, calcium carbonate, [beta]-glucan, vitamin D, xanthan gum and microcrystalline cellulose, and homogenizing and sterilizing the mixture. In the invention, the milk and the oat are combined, wherein the oat is enzymolysed by the amylase, then the calcium carbonate, the [beta]-glucan and the vitamin D are added to improve nutrition, wherein the system also needs addition of the xanthan gum and the microcrystalline cellulose for stabilizing the system to prevent precipitation and water separation.

Description

technical field [0001] The invention relates to a high-calcium oat milk beverage. 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. 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. [0003] 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. The taste is also not good. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154A23C9/158
Inventor 王顺余何建新李国平
Owner ZHEJIANG LIZIYUAN FOOD CO LTD
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