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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 and acetic acid bacteria, it does not solve the problems of poor storage stability, rough taste and bad flavor of oat beverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] The second aspect of the present invention also provides a method for preparing oatmeal beverage as described above, comprising the following steps:

[0039] S1, oat enzymatic hydrolysis: mix oat flour and pure water evenly and add enzyme preparation, carry out enzymatic hydrolysis reaction at 90-95°C, heat up to 110-120°C after enzymatic hydrolysis, and inactivate the enzyme for 5-10 minutes.

[0040] S2, slag removal: pass the enzymatically hydrolyzed oat flour obtained in step S1 through a 500-800-mesh sieve.

[0041] S3, adding vegetable oil and compound thickening emulsifier to the solution after step S2, and mixing evenly;

[0042] S4, adding an acidity regulator to adjust the pH between 7.0 and 9.0;

[0043] S5, the solution after step S4 is made to volume, homogenized twice under the condition of 20MPa-25Mpa, then sterilized at 135-145°C for 30-60s, and canned to obtain the oatmeal beverage.

[0044]In some preferred embodiments, the pH of the system after ste...

Embodiment 1

[0049] Embodiment 1 provides a kind of oat beverage, by weight percentage, preparation raw material comprises oat flour 8.0%, vegetable oil 4.0%, compound thickening emulsifier 0.3%, acidity regulator 0.1%, enzyme preparation 0.02% and the balance pure water.

[0050] In this example, oat flour was purchased from Fujian Zhongke Kangshan Biotechnology Co., Ltd.

[0051] The vegetable oil is rapeseed oil (Fulinmen rapeseed oil).

[0052] The compound thickening emulsifier is microcrystalline cellulose (CAS No.: 9004-34-6), phospholipid (purchased from Dalian Huanong Bean Industry Technology Development Co., Ltd.) and sodium caseinate (purchased from Jiangsu Caiwei Biotechnology Co., Ltd. Co., Ltd.), the mass ratio of the three is 1:0.3:1.

[0053] The acidity regulator is sodium citrate and sodium tripolyphosphate, and the mass ratio of the two is 5:3.

[0054] The enzyme preparation is glucoamylase (purchased from Xiasheng (Beijing) Biotechnology Development Co., Ltd.).

[...

Embodiment 2

[0062] Embodiment 2 provides a kind of oat beverage, by weight percentage, preparation raw material comprises oat flour 20.0%, vegetable oil 6.0%, compound thickening emulsifier 0.5%, acidity regulator 0.3%, enzyme preparation 0.05% and the balance pure water.

[0063] In this example, oat flour was purchased from Fujian Zhongke Kangshan Biotechnology Co., Ltd.

[0064] The vegetable oil is coconut oil (purchased from Guangzhou Henglong Food Raw Materials Co., Ltd.).

[0065] The compound thickening emulsifier is microcrystalline cellulose (CAS No.: 9004-34-6), sodium carboxymethylcellulose (CAS No.: 9004-32-4) and sodium caseinate (purchased from Jiangsu Wei Biological Technology Co., Ltd.), the mass ratio of the three is 1:0.8:1.

[0066] The acidity regulator is sodium hexametaphosphate and sodium pyrophosphate, and the mass ratio of the two is 7:3.

[0067] The enzyme preparation is fungal α-amylase (purchased from Xiasheng (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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