Oat composite cereal sauce and preparation method thereof

Abstract

The invention provides an oat composite cereal sauce. The oat composite cereal sauce comprises the following raw materials in parts by mass: 5 to 15% of dry oat, 1 to 4.5% of quinoa grains, 10 to 20%of white granulated sugar, 4 to 8% of high fructose corn syrup, 2 to 5% of modified starch, 0.01 to 0.3% of an acidity regulator and 0.01 to 0.08% of food essence, with the balance being water. The invention also provides a method for preparing the cereal sauce. The method comprises the following steps: (1) screening oat grains; (2) selecting quinoa grains; (3) soaking the oat grains; (4) cookingthe oat grains; and (5) conducting high-temperature sterilization. The oat composite cereal sauce has the advantages that the integrity of the oat grains can be guaranteed to a large extent; the oat grains have good elasticity and chewiness; and the oat composite cereal sauce can be used in milk beverages and yoghourt, so healthy jam products are provided for consumers, the jam products are endowed with real oat grain taste, grain taste is improved, and an acceptor group is expanded.

Description

technical field [0001] The invention belongs to the technical field of jam, in particular to an oat compound cereal jam and a preparation method thereof. Background technique [0002] Oats have good environmental adaptability, so oats can be planted in a wide range. The protein content in oats is close to that of wheat. Oat protein is rich in amino acids, and the essential amino acids it contains meet the ideal protein model proposed by FAO / WHO. The fat in oatmeal is mainly unsaturated fatty acids, rich in fat-soluble vitamins, of which B vitamins are the main ones. In addition, oats are also a good source of supplementary dietary fiber. Dietary fiber is the eighth largest nutrient. At present, the per capita dietary fiber intake in China is insufficient. Soluble dietary fiber in oats accounts for 1 / 3 of the total dietary fiber. Oatmeal dietary fiber has the functions of prolonging satiety after meals, low GI value, and helping intestinal peristalsis. In the animal gut,...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems in the prior art that there are few ways to make food from such grains as oats and quinoa, and the taste is not easily accepted by the public, the invention provides a compound oatmeal paste and a preparation method thereof, the purpose of which is to be able to compare Guarantee the integrity of oat granules to the greatest extent. Oat granules are full of elasticity and chewiness, and the jam can be used in milk drinks and yogurt. In addition to providing consumers with healthy jam products, it also endows the jam with real oats Granular taste, improved grain taste and expanded audience

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