Method for producing cereal milk

Abstract

The invention relates to cereal milk and a preparation method thereof, in particular to a method for producing cereal milk by adopting an ultrasonic fluidization water replenishing and / or ohm sterilization process. According to the invention, through combination of ohmic sterilization and ultrasonic fluidization water replenishing, the problems of brown stain of milk base materials, serious heat loss of particle surfaces and the like caused by the fact that solid and liquid of cereal milk products cannot be heated at the same time and the heat intensity of the whole sterilization process is at a relatively high level at present are solved; as the water content is low, cereal grains are generally not suitable for ohmic sterilization; according to the present invention, the rapid cold water supplementing of the grain particles is achieved through the ultrasonic wave fluidization water supplementing technology, and the natural characteristics of the grains are not damaged while the water content of the particles is increased, such that the ohmic sterilization of the grain particles is achieved so as to obtain the grain milk with characteristics of complete particles and good taste.

Description

technical field [0001] The invention relates to a grain milk and a preparation method thereof, in particular to a grain milk and a method for producing the grain milk by adopting an ohmic sterilization process. Background technique [0002] At present, there are many problems in the cereal milk products on the market, such as sticky mouthfeel not refreshing enough, gelatinized grains sinking to the bottom, the taste becomes soft, and the milk base turns yellowish brown; during the shelf life, with the extension of time, there will be Phenomena such as gel agglomeration appear. The reason for the above problems is mainly because the following problems still exist in the current cereal milk processing technology, including: in order to ensure that the cereal is fully cooked and sterilized, the manufacturer sacrifices the quality of the milk, causing serious Maillard reaction to occur, which reduces the flavor The analysis of taste, taste and nutritional value seriously affect...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many problems in the cereal milk products on the market, such as sticky mouthfeel not refreshing enough, gelatinized grains sinking to the bottom, the taste becomes soft, and the milk base turns yellowish brown; during the shelf life, with the extension of time, there will be Gel agglomeration and other phenomena appear

The reason for the above problems is mainly because the following problems still exist in the current cereal milk processing technology, including: in order to ensure that the cereal is fully cooked and sterilized, the manufacturer sacrifices the quality of the milk, causing serious Maillard reaction to occur, which reduces the flavor The analysis of taste, taste and nutritional value seriously affects product quality; excessive cooking of grains severely damages the natural protective film of the grain granules, making the taste soft and affecting the chewing feeling of the product. The destruction of the natural film leads to a large amount of starch precipitation, which eventually leads to the product as a whole. The system produces a pasted gel state

[0003] During the sterilization process of the solid-liquid mixture of grain and milk, the surface and center of the solid particles are always heated later than the milk base material; when the milk is already in a superheated state, the solid particles are far from reaching the corresponding heat intensity and continue to rise. At high temperature, the surface temperature of solid particles begins to overheat, and the natural tissue film on the surface is destroyed. At this time, the particle center still does not achieve sufficient bactericidal strength; the above effects eventually lead to the following problems in the existing cereal milk processing technology: In order to ensure the product Microbial safety during the shelf life can only be obtained by setting higher sterilization parameters to obtain sterile products. However, the quality of the products produced in this way cannot be guaranteed, and it cannot solve the problems of poor taste of grains, browning of milk, and low stability of products during the shelf life. question

[0004] Therefore, it is expected to develop a new processing method to solve the problems that the solid and liquid of cereal milk products cannot be heated at the same time, and the heat intensity of the overall sterilization process is at a high level, which will cause browning of the milk base material and serious heat loss on the particle surface; That is, through the development of such a processing method, on the premise of ensuring the safety of microorganisms, many problems such as the freshness of milk base material, the chewing feeling of cereals, and the product stability during the shelf life are solved, and the quality of cereal milk products is comprehensively improved.

[0005] The inventors of the present application found that the traditional indirect single-tube or tube-and-tube sterilization equipment has the following defects in the heating process of solid-liquid two-phase mixed fluids: the liquid-phase base material is first heated, and then the heat is transferred to the surface of the solid particles , eventually transferring heat to the center of the particle over time

[0007] As mentioned above, the characteristic of ohmic sterilization technology is to achieve the final heat sterilization effect through the conductivity of the base material (including liquid phase and solid phase), while dry grain particles (such as oat grains) have low water content and their conductivity is basically Can be ignored; therefore, in general, dry cereals such as oats cannot be used in ohmic sterilization equipment

The conventional sterilization method for grain grains is to precook grain grains (such as oat grains) at a high temperature of 80-95°C / 20-30min in advance; such a traditional process will cause severe thermal damage to grains such as oats, and the grain hardness, Key indicators such as completeness will be seriously affected

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