Oat beverage and preparation method thereof

An oat and beverage technology, which is applied in the directions of food ingredients as substitutes, food ingredients as taste improvers, and food ingredients as taste improvers, etc., can solve the problems of poor flavor, storage stability of oat beverages, and rough taste. , to achieve the effect of not easy to delaminate, good taste and flavor, and good storage stability

Pending Publication Date: 2021-04-02
上海赢创食品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the oat beverage prepared by this method has some advantages of fermented beverage through the fermentation of yeast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038]The second aspect of the invention also provides a method of preparation of oat beverages as described above, including the following steps:

[0039]S1, oatmeal solution: mix oatmeal powder and pure water mixed into the enzyme preparation, enzymatic reactions at 90 to 95 ° C, and the enzymatic hydrolysis is completed to 110 to 120 ° C, and the enzyme is 5 to 10 min.

[0040]S2, the slag: The oatmeal powder obtained by the enzymatic solution obtained by step S1 has been filtered by 500 to 800 mesh.

[0041]S3, adding vegetable oils in the solution after step S2, compound thickening emulsifier, mixing uniform;

[0042]S4, then add an acidity modulator to adjust the pH between 7.0 to 9.0;

[0043]S5, the solution after step S4 was allowed to be equalized twice under 20 MPa-25 MPa, and then the oatmeal beverage was obtained at 135 to 145 ° C.

[0044]In some preferred embodiments, the pH of the system after step S4 is controlled between 7.5 to 8.0, because the equidistore of the protein is between ...

Example Embodiment

[0048]Example 1

[0049]Example 1 provides an oatmeal drink, which is based on weight percent, and the preparation of raw materials comprises 8.0% oatmeal powder, a vegetable oil 4.0%, a compound thickened emulsifier, 0.1% acidity modifier, 0.02% of the enzyme preparation, and a margin Pure water.

[0050]In this example, the oatmeal purchases from Fujian Zhongke Kang Diet Biotechnology Co., Ltd.

[0051]The vegetable oil is a rapeseed oil (Fulin Metro).

[0052]The complex thickening emulsifier is microcrystalline cellulose (CAS: 9004-34-6), phospholipid (purchased from Dalian Hua Ranan Industry Technology Development Co., Ltd.) and sodium casein (purchased from Jiangsu Cixi Biotechnology) Ltd.), the mass ratio of the triple is 1: 0.3: 1.

[0053]The acidity modifier is sodium citrate and sodium triophosphate, and the two mass ratios are 5: 3.

[0054]The enzyme preparation is a glucose amylase (purchased from Xia Sheng (Beijing) Biotechnology Development Co., Ltd.).

[0055]This example also provides ...

Example Embodiment

[0061]Example 2

[0062]Example 2 provides a oatmeal beverage, which is percentage of weight, and the preparation of raw materials comprises 20.0% oatmeal powder, an vegetable oil is 6.0%, a compound thickening emulsifier 0.5%, an acidity modifier 0.3%, an enzyme preparation of 0.05%, and a margin. Pure water.

[0063]In this example, the oatmeal purchases from Fujian Zhongke Kang Diet Biotechnology Co., Ltd.

[0064]The vegetable oil is a coconut oil (purchased from Guangzhou Hengyi Food Raw Material Co., Ltd.).

[0065]The complex thickening emulsifier is microcrystalline cellulose (CAS: 9004-34-6), sodium carboxymethylcellulose (CAS: 9004-32-4) and sodium casein (purchased from Jiangsu mining) Wei Biotechnology Co., Ltd.), the mass ratio of the triple is 1: 0.8: 1.

[0066]The acidity modifier is sodium hexamphosphate and sodium pyrophosphate, and the mass ratio is 7: 3.

[0067]The enzyme preparation is a fungi alpha-amylase (purchased from Xia Sheng (Beijing) Biotechnology Development Co., Ltd.)...

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Abstract

The invention discloses an oat beverage and a preparation method thereof, and relates to the technical field of food processing. The oat beverage comprises the following preparation raw materials in percentage by weight: 8.0%-20.0% of oat powder, 4.0%-6.0% of vegetable oil, 0.3%-0.5% of a compound thickening emulsifier, 0.1%-0.3% of an acidity regulator, 0.02%-0.05% of an enzyme preparation and the balance of pure water. The oat beverage prepared with the method is good in storage stability, is not prone to layering, and has good taste and flavor. The oat beverage can also replace traditionalmilk to make coffee, the mellowness is close to the taste of the milk, the aroma of the coffee can be highlighted, and the oat beverage also has good effects on whipping and coffee art making. The oatbeverage completely retains the nutritional ingredients and fragrance of oat, and has very good health-care and health-preserving effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an oat beverage and a preparation method thereof. Background technique [0002] Plant protein is nutritious, derived from plants, similar to animal protein, easily digested and absorbed by the human body, and has a variety of physiological and health functions. The protein content in oats is very rich (15.6%), which is 1.6-2.3 times that of rice and wheat flour, ranking first among cereal grains; the fat content is 5-9%, which is equivalent to 4-5 times that of rice and white flour, ranking first among all grains At the top of the category, 80% of the oat fat is unsaturated fatty acids, mainly monounsaturated fatty acids, linoleic acid and linolenic acid; noble". The total cellulose content of oats is 17-21%, of which soluble dietary fiber (the main component is β-glucan) accounts for about 1 / 3 of the total dietary fiber, which is significantly higher than other grains....

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/14A23V2200/16A23V2200/12A23V2200/30
Inventor 吴颖程炟汤坚赵伟华李洵洲
Owner 上海赢创食品发展有限公司
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