Preparation method of oat milk beverage

A technology of oat milk and beverages, applied in dairy products, milk substitutes, applications, etc., can solve the problems of not conforming to the trend of the times, poor emulsification performance, denaturation of oat protein, etc., and achieve milky white color, good stability, smooth and mellow taste Effect

Pending Publication Date: 2021-12-24
BEIJING POWDERY FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Preparation method of oat milk beverage
  • Preparation method of oat milk beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A kind of preparation method of oat milk beverage, concrete operation is as follows:

[0037] Add production water into the enzyme inactivating tank, heat to 90-95°C, add raw oat grains according to the ratio of material to liquid 1:6, heat and keep warm for 10 minutes, then cool the jacket to 50°C with cold water; grind the material with a colloid mill, and control The fineness of the material can pass through a 80-mesh sieve; add medium-temperature amylase and maltose glucoamylase into the enzymatic hydrolysis tank, the addition amount is 0.12% of the raw raw oat grain, 70°C, and the enzymatic hydrolysis time is 90min; the temperature of the material is raised to 90-95°C , keep warm for 30 minutes; centrifuge with a horizontal screw machine at a centrifugal speed of 3000r / min to obtain an enzymolysis solution, put the residue in an enzymolysis tank, add production water 6 times the quality of raw oat grain, heat to 70°C, stir and keep warm for 15 minutes, Centrifuge a...

Embodiment 2

[0039] A kind of preparation method of oat milk beverage, concrete operation is as follows:

[0040] Add production water to the enzyme inactivating tank, heat it to 90-95°C, add raw oat grains with skin according to the ratio of material to liquid 1:8, keep warm for 15 minutes, and cool the jacket to 47°C with cold water; grind the material with a colloid mill to control the material Fineness can pass through 80 mesh sieve; add medium-temperature amylase and maltose glucoamylase in the enzymolysis tank, the addition amount is 0.1% of the raw oat grain, 70°C, enzymolysis time 120min; raise the temperature of the material to 90-95°C , keep warm for 25 minutes; adopt decanter centrifugal separation, centrifugal speed 3000r / min, get the enzymolysis liquid, put the residue in the enzymolysis tank, add 6 times the quality of raw oat grain production water, heat to 72°C, stir and keep warm for 15 minutes, Centrifuge again to obtain the second enzymolysis solution, mix the two enzymoly...

Embodiment 3

[0042] A kind of preparation method of oat milk beverage, concrete operation is as follows:

[0043] Add production water to the enzyme inactivating tank, heat to 90-95°C, add raw oat grains according to the ratio of material to liquid 1:10, heat and keep warm for 15 minutes, then cool the jacket to 49°C with cold water; grind the material with a colloid mill, and control The fineness of the material can pass through a 80-mesh sieve; add medium-temperature amylase and maltose glucoamylase into the enzymolysis tank, the addition amount is 0.24% of the raw raw oat grain, 70°C, and the enzymolysis time is 30min; the temperature of the material is raised to 90-95°C , keep warm for 40 minutes; centrifuge with a horizontal screw machine at a centrifugal speed of 3000r / min to obtain an enzymolysis solution, place the residue in an enzymolysis tank, add production water 6 times the quality of raw oat grain, heat to 70°C, stir and keep warm for 15 minutes, Centrifuge again to obtain th...

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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...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 张卫强谭志超王辉斌张存存万方云
Owner BEIJING POWDERY FOOD
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