High-emulsibility pure plant oat milk and preparation method thereof

An emulsifying, pure plant technology, applied in the field of high emulsifying pure plant oat milk and its preparation, can solve the problems of difficulty in grasping the degree of proteolysis, easy thermal denaturation of proteins, poor substrate specificity, etc., and achieve functional properties Improvement and enhancement of nutritional value and taste, high production efficiency

Active Publication Date: 2021-07-20
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there is a method of adding protease in the existing process, which can be used to increase the water solubility and emulsification of protein, but the substrate specificity is poor, and bitter peptides will be produced, which will cause after-bitterness in the mouthfeel
More importantly, it is also difficult to control the degree of proteolysis. If the molecular weight of the peptide decomposed from the protein is small, its hydrophilic and hydrophobic regions are also small, and it is difficult to effectively adsorb to the phase interface to exert emulsification stability.
[0005] It is the purpose of the present invention to design a high emulsifying pure vegetable oat milk and its preparation method for the above-mentioned defects of protein being susceptible to thermal denaturation and poor emulsifying property

Method used

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  • High-emulsibility pure plant oat milk and preparation method thereof
  • High-emulsibility pure plant oat milk and preparation method thereof
  • High-emulsibility pure plant oat milk and preparation method thereof

Examples

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Effect test

Embodiment 1

[0052] A highly emulsifying pure vegetable oat milk, including the following raw materials in mass ratio: oat 20%, coconut oil 5%, inulin 1.5%, dipotassium hydrogen phosphate 0.4%, salt 0.1%, soybean lecithin 0.1%, natural Vitamin E 0.002% and the balance water.

[0053] The preparation method of the present embodiment is as follows:

[0054] S1, material crushing: crush the oats to 80 mesh;

[0055] S2, colloid mill: Add room temperature demineralized water to the oat flour obtained in step S1, stir evenly, and control the oat mass concentration to 20%, then use colloid mill to refine slurry until the slurry can pass through a 100-mesh screen;

[0056] S3. Low-temperature swelling and ultra-high pressure treatment: heat the oat pulp obtained in step S2 to 60° C. and swell at low temperature for 30 minutes; then put the warm-treated oat pulp into food-grade polyethylene plastic bags, vacuum seal them in Treat under 300Mpa high pressure for 20 minutes, keep the temperature at...

Embodiment 2

[0066] A pure vegetable oat milk with high emulsification, including the following raw materials in mass ratio: oat 23%, linseed oil 1%, macadamia nut oil 1%, palm kernel oil 3%, resistant dextrin 1.5%, hexametaphosphoric acid Sodium 0.4%, table salt 0.2%, carrageenan 0.03%, rosemary extract 0.004% and the balance water.

[0067] The preparation method of the present embodiment is as follows:

[0068] S1, material crushing: crush the oats to 80 mesh;

[0069] S2, colloid mill: add demineralized water at normal temperature to the oat flour obtained in step S1, stir evenly, and control the mass concentration of oats to 23%, then use a colloid mill to circulate and refine until the slurry can pass through a 100-mesh screen;

[0070] S3. Low-temperature swelling and ultra-high pressure treatment: heat the oat pulp obtained in step S2 to 63° C. and swell at low temperature for 30 minutes; then put the warm-treated oat pulp into food-grade polyethylene plastic bags, vacuum-seal the...

Embodiment 3

[0080] The raw materials of Example 3 are the same as those of Example 1, the only difference being that no ultra-high pressure is used in Step S3 of Example 3, and the oat pulp is directly subjected to the hydrolysis reaction of Step S4 after being swollen at low temperature, and the rest of the steps are the same.

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Abstract

The invention relates to pure plant oat milk with high emulsibility. The pure plant oat milk is prepared from the following raw materials in percentage by mass: 15-25% of oat, 5-8% of functional grease, 1-5% of dietary fibers, 0.02-0.5% of a stabilizer, 0.001-0.005% of a natural antioxidant and the balance of water, wherein the functional grease is laurel functional grease with the carbon atom number of 12 or functional grease containing Omega-3 fatty acid and Omega-6 fatty acid. The original structure of the oat protein is physically modified in an ultrahigh pressure and enzymolysis combined mode, the functional characteristics of the oat protein can be greatly improved through combination of ultrahigh pressure and enzymolysis, and especially the emulsifying property of the oat protein is remarkably improved; and the high-emulsibility pure plant oat milk has the advantages of good safety, mild effect and high production efficiency.

Description

Technical field [0001] The invention relates to the field of beverages, and specifically refers to a highly emulsifying pure plant oat milk and a preparation method thereof. Background technique [0002] In recent years, plant-based food and beverages have developed rapidly. Plant-based milk is not only the largest market category in the plant-based industry, but has also begun to squeeze out the traditional dairy market. Oats naturally have good nutritional value. They not only contain a large amount of resistant starch that can be used as functional dietary fiber, but also provide a large amount of oat protein. However, the highest content of oat proteins is globulin, which is difficult to dissolve in water due to its compact spatial structure and has lower solubility in acidic environments, which greatly limits the application of oat products in the field of food and beverages. [0003] The protection and development of the functional properties of oat protein in traditi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10A23L33/105A23L33/115A23L33/21A23L33/22A23L33/25A23L33/26A23L29/00
CPCA23L7/10A23L7/198A23L33/10A23L33/105A23L33/115A23L33/21A23L33/22A23L33/25A23L33/26A23L29/06
Inventor 陈华翁淑燚张丽黄石松
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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