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Room-temperature oat-based yogurt and preparation method thereof

An oat, room temperature technology, applied to bacteria, dairy products, milk replacers and other directions used in food preparation, can solve problems such as serious homogenization, and achieve the effects of stable product properties, simple preparation method and simple process

Pending Publication Date: 2019-04-16
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem of serious homogeneity of normal-temperature sour drink products at present, the present invention provides an oat-based normal-temperature sour drink fermented with pure oats with smooth taste and novel flavor and a preparation method thereof

Method used

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  • Room-temperature oat-based yogurt and preparation method thereof
  • Room-temperature oat-based yogurt and preparation method thereof

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preparation example Construction

[0028] A method for preparing an oatmeal-based sour drink at room temperature, the preparation method comprising the following raw materials: oat yogurt base material A and oat yogurt base material B 40-50%, stabilizer 0.11-0.23%, sweetener 0.01-0.04%, 0.3-0.7% of vegetable oil, 0-0.09% of food essence and water supplemented to 100%, the percentages are the mass percentages of each raw material in the total raw material;

[0029] The preparation method comprises the following steps:

[0030] S1: Dry mix the stabilizer and sweetener in advance, add to the preheated water and vegetable oil mixture, stir and mix, homogenize, cool to obtain a stabilizer solution; S2: Mix oat yogurt base A and oat yogurt The base material B is mixed in a ratio of 2-3:7-8, and mixed with the stabilizer solution obtained in step S1, acid-adjusted, homogenized, sterilized, cooled, and the oat-based acid drink at room temperature is obtained.

[0031] Preferably, the stabilizer added in step S1 is a c...

Embodiment 1

[0063] A method for preparing an oatmeal-based acid drink at room temperature, which comprises the following raw materials in mass content: oat yogurt base A 8%, oat yogurt base B 32%, pectin 0.03%, mono-diglyceride fatty acid ester 0.2%, sweetness Agent 0.04%, vegetable oil (rapeseed oil) 0.7%, food flavor 0.09% and water 58.92%.

[0064] Among them, the preparation of oat yogurt base material A includes the following raw materials: oat flour 8%, glucoamylase 0.01%, sweetener 0.04%, vegetable oil (rapeseed oil) 0.3%, low-ester pectin 0.5%, diacetyl tartaric acid single and double Glyceride 0.4%, starter A (Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus paracasei) 0.009% and water 90.741%.

[0065] The preparation of oat yogurt base B contained the following raw materials: oat flour 8%, sweetener 0.04%, starter B (Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus paracasei) 0.009% and water 91.951%.

[0066] Among the raw materials...

Embodiment 2

[0083] A method for preparing an oat-based acid drink at room temperature, which comprises the following raw materials in mass content: oat yogurt base A 11.25%, oat yogurt base B 33.75%, pectin 0.02%, mono-diglyceride fatty acid ester 0.15%, 0.03% sweetener, 0.5% vegetable oil (peanut oil), 0.07% food essence and 54.293% water.

[0084] Among them, the preparation of oat yogurt base A includes the following raw materials: oat flour 9%, glucoamylase 0.009%, sweetener 0.03%, vegetable oil (peanut oil) 0.2%, low-ester pectin 0.4%, diacetyl tartaric acid mono-diglyceride 0.3%, starter A (Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus paracasei) 0.006% and water 90.055%.

[0085] The preparation of oat yogurt base B contained the following raw materials: oat flour 9%, sweetener 0.03%, starter B 0.006% and water 90.064%.

[0086] Among the raw materials of oatmeal yogurt base A and oatmeal yogurt base B, oat flour has a protein content of 15wt%, a fat content...

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Abstract

The invention discloses room-temperature oat-based yogurt and a preparation method thereof. The preparation method includes the following steps that a stabilizer and a sweetener are pre-mixed in advance and added into a preheated mixture of water and plant oil, and the mixture is stirred, mixed, homogenized and cooled to obtain a stabilizer solution; an oat yoghurt base material A and an oat yoghurt base material B are mixed at the ratio of (2-3):(7-8) and then mixed with the stabilizer solution, and the mixture is subjected to acid adjustment, homogenizing, sterilizing and cooling to obtain the room-temperature oat-based yogurt. The preparation method is simple in process and easy to operate, and the industrial production is facilitated. The preparation method is simple, tailings remaining in a pipeline in the process of industrial production of the oat yoghurt can be used to the greatest extent, economic benefits are increased, and the environmental pollution is reduced.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and in particular relates to an oatmeal-based room-temperature sour drink and a preparation method thereof. Background technique [0002] Oats are rich in nutrients, and the main nutrients (such as protein and starch) are among the best in grains. In addition, oats are rich in dietary fiber, which is beneficial to human health. In the Chinese market, oat milk is very popular among consumers, but apart from room temperature neutral oat milk, there are no other oat milk products on the market. In the dairy market, room temperature yogurt products are popular. In order to seek a breakthrough in homogeneous products, some companies have begun to research room temperature fermented plant-based products. In order to ensure the stability of the product during the shelf life, the texture of this type of product is relatively thick , In this way, at the end of industrial production, a large amount...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/123A23V2400/249
Inventor 孙颜君刘振民徐致远苏米亚
Owner BRIGHT DAIRY & FOOD
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