Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of highly emulsifying pure vegetable oat milk and its preparation method

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

Active Publication Date: 2022-05-17
DAMIN FOODSTUFF ZHANGZHOU CO LTD
View PDF6 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of highly emulsifying pure vegetable oat milk and its preparation method
  • A kind of highly emulsifying pure vegetable oat milk and its preparation method
  • A kind of highly emulsifying pure vegetable oat milk and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 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.

[0052] The preparation method of the present embodiment is as follows:

[0053] S1, material crushing: crush the oats to 80 mesh;

[0054] S2, colloid mill: Add room temperature demineralized water to the oat flour obtained in step S1, stir evenly, and control the mass concentration of oat to 20%, then use colloid mill to refine slurry until the slurry can pass through a 100-mesh screen;

[0055] 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...

Embodiment 2

[0065] 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.

[0066] The preparation method of the present embodiment is as follows:

[0067] S1, material crushing: crush the oats to 80 mesh;

[0068] 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 oat to 23%, then use a colloid mill to refine the slurry until the slurry can pass through a 100-mesh screen;

[0069] 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 them in...

Embodiment 3

[0079] 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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a highly emulsifying pure vegetable oat milk, which comprises the following raw materials in mass ratio: oat 15-25%, functional oil 5-8%, dietary fiber 1-5%, stabilizer 0.02-0.5%, natural Antioxidant 0.001~0.005%, the balance is water; the functional oil is one or more of coconut oil, palm kernel oil, linseed oil, perilla seed oil, cane fruit oil, macadamia nut oil combination. The present invention physically modifies the original structure of oat protein through the combination of ultra-high pressure and enzymatic hydrolysis. The combination of the two can greatly improve the functional properties of oat protein, especially for the emulsification of oat protein. effect, and has the advantages of good safety, mild action and high production efficiency.

Description

technical field [0001] The invention relates to the field of beverages, in particular to pure vegetable oat milk with high emulsification 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 category in the plant-based industry market, 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, globulin is the most abundant oat protein, which is difficult to dissolve in water due to its compact spatial structure, and has lower solubility in acidic environment, which greatly limits the application of oat products in the field of food and beverage. [0003] The protection and development of the functional properties of oat protein by the traditional ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com