Oat ice cream slurry and preparation method thereof

Abstract

The invention belongs to the technical field of ice cream products, and particularly relates to oat ice cream and a preparation method thereof.The oat ice cream is prepared from, by weight, 5.5%-7.5% of milk powder, 6.5%-11% of white granulated sugar, 9%-12% of unsalted butter, 0.2%-0.5% of sodium carboxymethyl cellulose, 0.3%-0.6% of ice cream stabilizer and 70%-85% of fermented oat milk, and the preparation method comprises the steps that the fermented oat milk is prepared; the preparation method comprises the following steps: weighing fermented oat milk, milk powder, white granulated sugar, unsalted butter, sodium carboxymethyl cellulose and an ice cream stabilizer according to a weight ratio; uniformly mixing and stirring to obtain a material A; the material A is homogenized, then sterilization, aging, congelation and hardening are conducted in sequence, the oat ice cream is obtained, and the obtained oat ice cream is mellow in oat flavor, rich in taste, fine and smooth in mouth feel and cool and refreshing; the oat ice cream is sour and sweet in taste, the special flavor brought by the fermented oat further enriches the taste and the taste level of the ice cream, and the oat ice cream becomes a new type of ice drink taste.

Description

Technical Field

[0001] The present invention belongs to the technical field of ice cream products, and particularly relates to an oat ice cream and a preparation method thereof. Background Art

[0002] Ice cream is a summer heat-relieving food, but ordinary ice cream has a high fat content and calories, and the nutritional combination is relatively unreasonable. The newly developed ice creams are mainly fruit ice creams, while cereal ice creams are rarely reported; oats are gramineous plants and are a kind of food with low sugar, high nutrition and high energy. The physiological functions of oats have been internationally recognized, and have a certain preventive and alleviating effect on reducing blood lipids and the resulting cardiovascular and cerebrovascular diseases. The composition of amino acids in oats is relatively comprehensive, containing all the essential amino acids in the human body, and the ratio is balanced and reasonable, close to the nutritional model recommended by FAO / WHO. Among them, the lysine content beneficial to promoting bone and intellectual development is very high, containing 680 mg per 100 g of oat seeds, which is 6-10 times that of rice and wheat flour; in addition, the tryptophan content with the functions of preventing anemia and treating insomnia is also significantly higher than that in other crops such as sorghum, corn and wheat.

[0003] Oats are rich in water-soluble cellulose, which has the functions of reducing the absorption of glucose and fat, lowering blood sugar, prolonging satiety, and promoting the growth of beneficial intestinal flora. Oats also contain rich vitamins, sterols and trace nutrients such as zinc, which have physiological functions such as improving immunity, reducing blood lipids, inhibiting lipid oxidation, and delaying aging. The oat protein contained in oats has higher nutritional value than other cereal proteins, can promote intestinal digestion and absorption, improve the intestinal flora, and prevent intestinal diseases; the soluble cellulose it contains can reduce the absorption of glucose and fat, can make people feel full, and can lower blood sugar; in addition, oat water-soluble dietary fiber may partially replace the thickeners and stabilizers in ice cream, and reduce their usage without reducing the expansion rate and quality of ice cream; and there is no relevant report and application on preparing ice cream with fermented oats in the current market. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention provides an oat ice cream, and the oat ice cream comprises raw materials in the following weight ratios: 5.5%-7.5% of milk powder, 6.5%-11% of granulated sugar, 9%-12% of light cream, 0.2%-0.5% of sodium carboxymethylcellulose, 0.3%-0.6% of ice cream stabilizer and 70%-85% of fermented oat milk.

[0005] The present invention also provides a preparation method of an oat ice cream, and the preparation method comprises the following steps: S1 Prepare fermented oat milk; Weigh the fermented oat milk, milk powder, granulated sugar, light cream, sodium carboxymethyl cellulose, and ice cream stabilizer prepared in S1 according to the raw material weight ratio in Claim 1; mix and stir evenly to obtain Material A; Perform a second homogenization treatment on Material A, and then successively perform sterilization, aging, freezing, and hardening to obtain oat ice cream.

[0006] Furthermore, the preparation method of the fermented oat milk described in S1 is as follows: Prepare fermented oats, and mix the fermented oats with water in a ratio of 1:(5 - 7), and grind them using a colloid mill to obtain oat milk; Perform enzymatic hydrolysis on the oat milk. First, add 0.1% - 0.3% α - amylase for the first - stage enzymatic hydrolysis. After heating to 90 - 95°C and inactivating the enzyme for 10 - 15 min, then add 0.12% - 0.18% glucoamylase for the second - stage enzymatic hydrolysis, and heat to 90 - 95°C and inactivate the enzyme for 10 - 15 min; Filter the oat milk after enzymatic hydrolysis, and add 1% - 2% rapeseed oil, 0.1% - 0.3% edible salt, and 0.1% - 0.3% xanthan gum for formulation; Perform the first homogenization treatment on the formulated oat milk to obtain fermented oat milk.

[0007] Furthermore, the process of preparing fermented oats described in S11 is as follows: Using oat grains as raw materials, soak them in cold water in a ratio of 1:(2 - 3) for 4 - 8 h, then steam for 30 - 40 min until the oat grains expand and have a soft texture. After cooling to 25 - 35°C, then add 0.3% - 0.6% koji and 10% - 15% warm water, mix and stir evenly, and use a sealed sterile glass jar to culture it at 25 - 30°C for 36 - 48 h to obtain fermented oats.

[0008] Furthermore, the pH of the first - stage enzymatic hydrolysis described in S12 is 5.5 - 6.5, the enzymatic hydrolysis temperature is 60 - 70°C, and the enzymatic hydrolysis time is 60 - 80 min; the pH of the second - stage enzymatic hydrolysis described in S12 is 4 - 5, the enzymatic hydrolysis temperature is 55 - 65°C, and the enzymatic hydrolysis time is 90 - 120 min.

[0009] Furthermore, the filtration of the oat milk described in S13 is specifically 80 - 120 mesh.

[0010] Furthermore, the temperature of the first homogenization treatment described in S14 is 40 - 50°C, and the pressure is 80 - 120 MPa.

[0011] Furthermore, the temperature of the second homogenization treatment described in S3 is 40 - 50°C, and the pressure is 20 - 40 MPa.

[0012] Furthermore, the sterilization in S3 adopts pasteurization treatment, the sterilization temperature is 65-75° C., and the insulation time is 15-30 minutes.

[0013] Furthermore, the temperature of the aging treatment in S3 is 4° C., and the aging time is 8-10 h.

[0014] Compared with the prior art, the present invention has the following beneficial technical effects: (1) The present invention uses fermented oat milk as the main ingredient, and the ice cream has a mellow oat flavor, rich taste, delicate taste, and is refreshing and cool; the special flavor brought by the fermented oats further enriches the taste and taste level of the ice cream, becoming a new type of ice drink flavor.

[0015] (2) The present invention introduces fermented oat milk as a raw material for ice cream. Oats are a low-sugar, high-nutrition, high-energy food. Oats are sweet and neutral in nature, and can nourish the spleen and heart, and reduce sweat. Oats are rich in dietary fiber, which can promote gastrointestinal motility and are recognized as functional foods, which have the effects of lowering cholesterol, stabilizing blood sugar, and maintaining metabolism. Fermented oat milk further enhances the taste and flavor, improves protein solubility, and increases the nutritional value of the product.

[0016] (3) The ice cream prepared by the present invention reduces the amount of milk powder and sugar added on the basis of the traditional ice cream formula, is healthier and less burdensome, and retains the nutritional components of oats, making it more healthful. DETAILED DESCRIPTION

[0017] In order to clearly and completely describe the technical solutions in the embodiments of the present invention, the technical solutions of the present invention will be further described below in conjunction with specific implementation methods. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] The invention provides an oatmeal ice cream, which comprises the following raw materials in weight ratios: 5.5%-7.5% of milk powder, for example, 5.5%, 6.5%, and 7.5%; 6.5%-11% of white granulated sugar, for example, 6.5%, 7.5%, 8%, 9%, 10%, and 11%; 9%-12% of light cream, for example, 9%, 10%, 11%, and 12%; 0.2%-0.5% of sodium carboxymethyl cellulose, for example, 0.2%, 0.3%, 0.4%, and 0.5%; 0.3%-0.6% of an ice cream stabilizer, for example, 0.3%, 0.4%, 0.5%, and 0.6%; and 70%-85% of fermented oat milk, for example, 70%, 76.8%, 80%, and 85%.

[0019] Specifically, the fermented oat milk used significantly increases the oat content in the oat ice cream, and the oat flavor is mellow and rich. The fermented oats endow the oat ice cream with rich flavors. The saccharified oat milk itself has a certain sweetness, so the addition of sugar in the oat ice cream can be reduced. However, the ice cream is still sweet and delicious. The low-sugar oat ice cream with higher health value can meet the consumers' demand for green and healthy food.

[0020] The present invention also provides a method for preparing oat ice cream, which comprises the following steps: S1 Prepare fermented oat milk; S2 Weigh the fermented oat milk, milk powder, granulated sugar, light cream, sodium carboxymethylcellulose, and ice cream stabilizer prepared in S1 according to the raw material weight ratio in Claim 1; mix and stir evenly to obtain Material A; S3 Perform a second homogenization treatment on Material A, and then perform sterilization, aging, freezing, and hardening in sequence to obtain oat ice cream; the temperature of the second homogenization treatment is 40-50°C, for example, it can be 40°C, 45°C, 50°C, and the pressure is 20-40 MPa, for example, it can be 20 MPa, 30 MPa, 40 MPa; the sterilization is performed by pasteurization, the sterilization temperature is 65-75°C, for example, the temperature can be 65°C, 70°C, 75°C, and the holding time is 15-30 min, for example, it can be 15 min, 20 min, 25 min, 30 min; the temperature of the aging treatment is 2-4°C, for example, it can be 2°C, 3°C, 4°C, and the aging time is 8-10 h, for example, it can be 8 h, 9 h, 10 h.

[0021] Specifically, add the aged and mature mixture to the hopper of the ice cream freezer, start refrigeration and stirring for freezing, and then send the packaged oat ice cream to a low-temperature freezer for hardening, and quickly freeze it at -27~-18°C for storage or direct consumption.

[0022] Specifically, the method for preparing fermented oat milk is as follows: S11 Prepare fermented oats, and mix the fermented oats with water in a ratio of 1:(5-7), for example, it can be 1:5, 1:6, 1:7, and grind it with a colloid mill to obtain oat milk; S12 enzymatically hydrolyzes oat milk. When the temperature of the oat milk rises to the predetermined liquefaction temperature, first add 0.1 - 0.3% α - amylase for the first - stage enzymatic hydrolysis. The pH of the first - stage enzymatic hydrolysis is 5.5 - 6.5. For example, it can be 5.5, 6.0, 6.5. The enzymatic hydrolysis temperature is 60 - 70°C. For example, it can be 60°C, 65°C, 70°C. The enzymatic hydrolysis time is 60 - 80 min. For example, it can be 60 min, 65 min, 70 min, 75 min, 80 min. Heat it to 90 - 95°C. For example, it can be 90°C, 92°C, 95°C, and inactivate the enzyme for 10 - 15 min. For example, it can be 10 min, 12 min, 14 min, 15 min. Then add 0.12 - 0.18% glucoamylase for the second - stage enzymatic hydrolysis, heat it to 90 - 95°C. For example, it can be 90°C, 92°C, 95°C, and inactivate the enzyme for 10 - 15 min. For example, it can be 10 min, 12 min, 14 min, 15 min. The pH of the second - stage enzymatic hydrolysis is 4 - 5. For example, the pH can be 4, 5. The enzymatic hydrolysis temperature is 55 - 65°C. For example, it can be 55°C, 60°C, 65°C. The enzymatic hydrolysis time is 90 - 120 min. For example, it can be 90 min, 100 min, 110 min, 120 min.

[0023] S13 filters the enzymatically hydrolyzed oat milk through 80 - 120 meshes. For example, it can be 80 meshes, 90 meshes, 100 meshes, 110 meshes, 120 meshes, and adds 1 - 2% rapeseed oil, 0.1 - 0.3% edible salt, 0.1 - 0.3% xanthan gum for blending; S14 conducts the first homogenization treatment on the blended oat milk to obtain fermented oat milk. The temperature of the first homogenization treatment is 40 - 50°C. For example, it can be 40°C, 45°C, 50°C. The pressure is 80 - 120 MPa. For example, it can be 80 MPa, 90 MPa, 100 MPa, 110 MPa, 120 MPa.

[0024] Specifically, in the process of preparing fermented oats, using oat grains as raw materials, select high - quality naked oat grains without mildew, wash them, soak them in cold water for 4 - 8 h (until the oat grains can be crushed with fingers), then put the soaked oat grains into a steamer and steam for 30 - 40 min until the oat grains expand and have a soft texture. Cool the steamed oats to 25 - 35°C, and then evenly sprinkle 0.3 - 0.6% koji on the cooled oats. For example, the amount of koji can be 0.3%, 0.4%, 0.5%, 0.6%. Add 10 - 15% warm water, mix and stir evenly, put it into a sterile glass jar, seal it with plastic wrap, and culture it at 25 - 30°C for 36 - 48 h. For example, it can be 36 h, 40 h, 42 h, 45 h, 48 h to obtain fermented oats.

[0025] Specifically, after fermentation with distiller's yeast, oats have a yellowish and moist color, excellent taste and smell, and are rich in glucose, amino acids, various flavonoids and polyphenols, with certain blood lipid-lowering and antioxidant abilities. Therefore, consuming fermented oats can achieve good physiological health benefits. Compared with ordinary oat milk, oat milk made from fermented oats plays an important role in improving digestion and intestinal health. Moreover, fermented oat milk contains probiotics and prebiotics, and these microorganisms can promote intestinal peristalsis and regulate the balance of the intestinal flora, thus helping the body better absorb nutrients. At the same time, the flavor of oat milk will also be optimized. The fermentation process can make the taste softer and more delicate, and at the same time eliminate some unpleasant flavors, such as bitterness, making the drink more delicious, with a sweet taste and a pure fermented wheat aroma.

[0026] Example 1 The preparation method of this oat ice cream includes the following steps: I. Select and wash 750 g of fresh and high-quality oats, soak them for 4 h, and then steam them for 30 minutes. After the oats are cooled to room temperature, add 3 g of sweet distiller's yeast and 75 g of warm water, and ferment at 30°C for 48 hours. Add 4250 g of water to the fermented oats and grind them 3 - 5 times with a colloid mill. When the temperature of the oat milk rises to the predetermined liquefaction temperature, add 0.15% α-amylase, with a pH of 6, an enzymatic hydrolysis temperature of 60°C, and enzymatic hydrolysis for 60 min. Heat to 95°C to inactivate the enzyme for 10 min. After liquefaction, quickly raise the temperature of the oat milk, add 0.15% saccharifying enzyme, and perform enzymatic hydrolysis at a pH of 4.5 and an enzymatic hydrolysis temperature of 60°C for 90 min. Heat to 95°C to inactivate the enzyme for 10 min. Pass the enzymatically hydrolyzed oat milk through a 100-mesh sieve, and add 1% rapeseed oil, 0.09% edible salt, and 0.14% xanthan gum for formulation. Heat the formulated oat milk to 50°C and perform the first homogenization treatment under the condition of a homogenization pressure of 80 MPa.

[0027] II. Weigh 130 g of milk powder, 130 g of granulated sugar, 160 g of light cream, 8 g of carboxymethyl cellulose sodium, 6 g of ice cream stabilizer, and mix them evenly with 1536 g of oat milk. Perform the second homogenization treatment on the ice cream slurry under the conditions of 25 MPa and 40°C and heat it to 75°C. Keep it warm at this temperature for 30 min for pasteurization treatment. After cooling, place 2 kg of the ice cream slurry at 4°C for aging for 12 h.

[0028] III. After aging, add the ice cream slurry to the hopper of the ice cream freezer, start the refrigeration and stirring to freeze until it is completely formed. Pull down the handle of the ice cream machine to make oat ice cream cones.

[0029] Example 2 Prepare the oat ice cream according to the steps 1 and 2 in Example 1. After the aging process, add the ice cream slurry into the hopper of the ice cream freezer, start the refrigeration and stirring to freeze until it is completely formed. When the temperature of the liquid material is -11~-7°C, a oat ice cream with good taste can be made and then it can be filled. Pour the finished ice cream into the corresponding mold, quickly freeze it under the condition of -27~-18°C, and then store it or consume it directly.

[0030] It should be noted that in this article, terms such as "including", "comprising" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not explicitly listed, or also includes elements inherent in such a process, method, article or device.

[0031] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An oatmeal ice cream, characterized in that: The oatmeal ice cream comprises the following raw materials in weight ratio: 5.5%-7.5% milk powder, 6.5%-11% white sugar, 9%-12% light cream, 0.2%-0.5% sodium carboxymethyl cellulose, 0.3%-0.6% ice cream stabilizer and 70%-85% fermented oatmeal milk.

2. The method for preparing oatmeal ice cream according to claim 1, characterized in that: The preparation method comprises the following steps: S1 prepares fermented oat milk; S2: weighing the fermented oat milk, milk powder, white sugar, whipping cream, sodium carboxymethyl cellulose and ice cream stabilizer prepared in S1 according to the weight ratio of the raw materials in claim 1; mixing and stirring to obtain material A; S3 is a second homogenization treatment of material A, followed by sterilization, aging, freezing and hardening in sequence to obtain oatmeal ice cream.

3. The method for preparing oatmeal ice cream according to claim 2, characterized in that: The preparation method of the fermented oat milk described in S1 is as follows: S11 prepares fermented oats, mixes the fermented oats with water in a ratio of 1:(5-7), and grinds the oats with a colloid mill to obtain oat milk; S12 enzymatically hydrolyzes the oat milk, first adding 0.1%-0.3% α-amylase for the first stage of enzymatic hydrolysis, heating to 90-95°C and inactivating the enzyme for 10-15 min, then adding 0.12%-0.18% saccharifying enzyme for the second stage of enzymatic hydrolysis, heating to 90-95°C and inactivating the enzyme for 10-15 min; S13: filtering the oat milk after the enzymatic hydrolysis treatment, adding 1%-2% rapeseed oil, 0.1%-0.3% edible salt, and 0.1%-0.3% xanthan gum for preparation; S14 The prepared oat milk is homogenized for the first time to obtain fermented oat milk.

4. The method for preparing oatmeal ice cream according to claim 3, characterized in that: The process for preparing fermented oats described in S11 is to soak oatmeal grains as raw materials in cold water at a ratio of 1: (2-3) for 4-8 hours, steam them for 30-40 minutes until the oatmeal grains swell and have a soft and glutinous taste, cool them to 25-35°C, then add 0.3%-0.6% koji and 10%-15% warm water to mix and stir evenly, and culture them in a sealed sterile glass jar at 25-30°C for 36-48 hours to obtain fermented oats.

5. The method for preparing oatmeal ice cream according to claim 3, characterized in that: The pH of the first stage of enzymolysis in S12 is 5.5-6.5, the enzymolysis temperature is 60-70°C, and the enzymolysis time is 60-80min; the pH of the second stage of enzymolysis in S12 is 4-5, the enzymolysis temperature is 55-65°C, and the enzymolysis time is 90-120min.

6. The method for preparing oatmeal ice cream according to claim 3, characterized in that: The oat milk filtering in S13 is specifically 80-120 mesh.

7. The method for preparing oatmeal ice cream according to claim 3, characterized in that: The temperature of the first homogenization treatment in S14 is 40-50° C. and the pressure is 80-120 MPa.

8. The method for preparing oatmeal ice cream according to claim 2, characterized in that: The temperature of the second homogenization treatment in S3 is 40-50° C. and the pressure is 20-40 MPa.

9. The method for preparing oatmeal ice cream according to claim 2, characterized in that: The sterilization in S3 adopts pasteurization treatment, the sterilization temperature is 65-75° C., and the insulation time is 15-30 minutes.

10. The method for preparing oatmeal ice cream according to claim 2, characterized in that: The temperature of the aging treatment in S3 is 2-4°C, and the aging time is 8-10h.