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Formula and preparation method of oat cream

A cream and oatmeal technology, applied in the direction of cream preparations, other dairy products, dairy products, etc., to achieve the effects of high nutritional value, strengthening the body, and promoting bone development

Inactive Publication Date: 2021-05-28
增城市麦肯嘉顿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a formula and preparation method of oat cream, which has the advantages of high nutritional value, wide range of people and high stability, and solves the problems mentioned in the background technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A formula for oat cream, which comprises the following formula: 5 parts of oat flour, 4 parts of anhydrous butter, 3 parts of refined vegetable oil, 2 parts of cinnamon powder, 1 part of walnut kernel powder, 1 part of insect active protein powder, barley Powder 3 parts, sugar is glucose powder and disodium hydrogen phosphate 1 part, fruit juice 1 part, carrageenan, glyceryl stearate, nisin and egg white 2 parts, purified water 6 parts.

[0025] A preparation method of oat cream, comprising the following steps:

[0026] S1. First, weigh oat flour, cinnamon powder, walnut kernel powder and job's tears powder according to the mass ratio of 3:1:1:2, and then add the weighed oat flour, cinnamon powder, walnut kernel powder and job's tears powder In the mixing tank, an anchor mixer is installed in the mixing tank, and the rotation speed of the mixer is 1000r / min. The mixing tank is a tank made of double-layer stainless steel, and a plate heat exchanger body is installed betw...

Embodiment 2

[0032] A formula for oat cream, which comprises the following formula: 7 parts of oat flour, 6 parts of anhydrous butter, 5 parts of refined vegetable oil, 3 parts of cinnamon powder, 2 parts of walnut kernel powder, 1 part of insect active protein powder, barley 4 parts of powder, 2 parts of fructose syrup and dipotassium hydrogen phosphate, 3 parts of vegetable broth, 3 parts of guar gum, glyceryl stearate, nisin and egg white, 8 parts of purified water.

[0033] A preparation method of oat cream, comprising the following steps:

[0034] S1. First, weigh oat flour, cinnamon powder, walnut kernel powder and job's tears powder according to the mass ratio of 3:1:1:2, and then add the weighed oat flour, cinnamon powder, walnut kernel powder and job's tears powder In the mixing tank, an anchor mixer is installed in the mixing tank, and the rotation speed of the mixer is 1500r / min. The mixing tank is a tank made of double-layer stainless steel, and a plate heat exchanger body is i...

Embodiment 3

[0040] A formula for oat cream, which comprises the following formula: 9 parts of oat flour, 8 parts of anhydrous butter, 7 parts of refined vegetable oil, 4 parts of cinnamon powder, 3 parts of walnut kernel powder, 2 parts of insect active protein powder, barley 5 parts of powder, 3 parts of honey and sodium citrate, 4 parts of plant extract, 4 parts of locust bean gum, soybean lecithin, nisin and egg white, 10 parts of purified water.

[0041] A preparation method of oat cream, comprising the following steps:

[0042] S1. First, weigh oat flour, cinnamon powder, walnut kernel powder and job's tears powder according to the mass ratio of 3:1:1:2, and then add the weighed oat flour, cinnamon powder, walnut kernel powder and job's tears powder In the mixing tank, an anchor mixer is installed in the mixing tank, and the rotation speed of the mixer is 2000r / min. The mixing tank is a tank made of double-layer stainless steel, and a plate heat exchanger body is installed between th...

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PUM

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Abstract

The invention discloses a formula of oat cream and a preparation method thereof, and relates to the technical field of food. The oat cream comprises the following formula: oat flour, anhydrous cream, refined vegetable oil, ground cinnamon, walnut kernel powder, insect active protein powder, coix seed powder, condiments, toners, additives and purified water. The nutritional value and applicable groups of the oat cream can be improved by adding the oat flour, the cinnamon powder, the walnut kernel powder and the coix seed powder, the insect active protein powder can also effectively promote skeletal development, the color matching product is added, so that the diversity of cream colors can be enhanced; meanwhile, the color matching product adopts fruit and vegetable juice with green nutritional value; the vitamin content in the cream is increased, and vitamins needed by the human body are supplemented; buffer salt in the seasoning reduces casein micelle aggregation in the heat treatment process, fat globule membranes are protected, no fat aggregation particles exist, and the stability of the product at the low temperature and the normal temperature storage period is effectively guaranteed.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a formula of oat cream, and also relates to a preparation method of oat cream. Background technique [0002] Cream or cream, klimt, ice cream, it is a dairy product made from the milk fat content of the top layer of raw cow milk before homogenization, and is a yellow color extracted from cow milk and goat milk Or white fatty semi-solid food. Butter has a wide range of applications, and its sweet taste is very popular among children. However, most of the existing creams are practical for decoration or seasoning, and they do not have very good business value. At the same time, the creams in the prior art The suitable crowd is relatively single, and the shelf life is short, so it is not suitable for long-term storage. Contents of the invention [0003] (1) Solved technical problems [0004] Aiming at the deficiencies of the prior art, the present invention provides a formula and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
CPCA23C13/12A23C2240/15
Inventor 冯嘉炜
Owner 增城市麦肯嘉顿食品有限公司
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