Preparation method of oat milk beverage

Abstract

The invention discloses a preparation method of an oat milk beverage. The preparation method comprises the following steps of using oat raw grains as raw materials, performing heat-preservation enzyme deactivation treatment on the oat raw grains with hot water, performing grinding with a colloid mill, performing wet crushing, performing liquefaction and saccharification on the crushed materials through combination of medium-temperature amylase and saccharifying enzymes, performing heat treatment on the materials so that the space structure of oat protein is moderately denatured, performing centrifugal separation, and removing residues; adding papain to the materials for modifying the oat protein; and adding an appropriate amount of vegetable oil and an appropriate amount of inorganic salt to obtained material liquid, performing uniform mixing with an emulsifying and dispersing machine, performing homogenizing with a homogenizing machine, performing superhigh-temperature instantaneous sterilization, and performing sterile filling so as to obtain oat milk. The oat milk product obtained by the method is smooth and mellow in mouth feel, milky white in color and good in emulsion stability, other emulsifying agents or thickening agents do not need to be added, and besides, high-content soluble dietary fibers beta-glucan are maintained, and besides, the protein cannot be seriously denatured. The prepared oat milk can be directly drunk or can be matched with coffee milk tea and the like for use.

Description

technical field [0001] The invention belongs to the field of deep processing of oats, and in particular relates to a preparation method of oat milk beverage. Background technique [0002] Beverages based on oats are a new type of product that has emerged at home and abroad in recent years. They are often called "oat milk" or "oat milk". Because of their similar appearance and taste to milk products, they can be drunk directly or It can be mixed with various beverages such as coffee and milk tea. Oat milk is rich in nutrition, with high protein content, dietary fiber and unsaturated fatty acid content. At the same time, oat milk has a unique flavor and is suitable for all ages. It has a good market prospect and is another vegetable protein drink with great potential after soybean milk. As a representative of plant-based foods, oat milk beverage products do not contain lactose and do not contain allergenic ingredients, which provides a good solution for lactose-intolerant peo...

AI Technical Summary

Problems solved by technology

[0003] The primary problem in the production of traditional oat milk beverages is the enzyme inactivation of lipoxygenase and β-glucanase in raw oat grains. At present, superheated steam is used in industrial production to inactivate enzymes. The enzyme inactivation temperature is about 160°C. Inactivation of enzymes will lead to serious protein denaturation in oats; in addition, in the process of preparing oat milk products, in order to improve the mellowness of the product, it is necessary to add vegetable oil to prepare emulsions, but since the proteins in oats are mainly globulins with a compact structure, emulsification The performance is poor, so it is often necessary to add emulsifiers or thickeners to improve product stability in the process of preparing oat milk. At present, the food and beverage market pursues clean labels and provides consumers with safer and healthier food, so too many food additives not in line with the trend of the times

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