Oat milk cover slurry and preparation method thereof

Abstract

The invention discloses oat milk cover slurry and a preparation method thereof, and relates to the field of dairy product processing, the oat milk cover slurry comprises the following components: oat milk, oat flour, white granulated sugar, a stabilizer, maltodextrin, vegetable oil and edible essence; the stabilizing agent comprises an emulsifying agent and a thickening agent, the adding amount of the oat flour is 1%-10% of the mass of the oat milk, the stabilizing agent is a compound stabilizing agent and comprises at least one of glyceryl monostearate, xanthan gum and carrageenan, the vegetable oil is at least one of palm oil, coconut oil and sunflower seed oil, and the emulsifying agent is an emulsifying agent. The oat milk cover slurry is pure plant-based slurry, is suitable for making milk covers in freshly-made tea drinks, and is prepared through synergistic compounding of oat milk and oat powder, scientific combination of a compound stabilizer and optimization of key process parameters. The prepared oat milk cover slurry has the comprehensive advantages of rich oat fragrance, stable whipping performance, strong freeze-thaw resistance, high performance retention rate after unfreezing and the like.

Description

Technical Field

[0001] This invention relates to the technical field of dairy product processing, specifically to an oat milk foam paste and its preparation method. Background Technology

[0002] In recent years, oat milk, as a water extract of oats, has become a popular choice among plant-based protein beverages. It retains most of the soluble nutrients from oats, as well as some insoluble substances such as dietary fiber, insoluble protein, and fat. Oat milk is rich in nutrients, including protein, beta-glucan, and unsaturated fatty acids. Regular consumption of oat products can help lower blood lipids and blood sugar, enhance immunity, and provide antioxidant benefits, thus making it an ideal dairy alternative.

[0003] In recent years, new types of freshly made tea drinks have rapidly emerged in my country and become widely popular in cities of all sizes, gradually expanding to Asian markets such as Japan, South Korea, and Southeast Asia. Among them, milk foam tea, as a star product of freshly made milk tea, significantly enhances the taste and premium price per cup with its dense layer of milk foam on top. Currently, most mainstream tea drink brands in China focus on cheese milk foam as their core product, but new milk foam products such as yogurt flavor and coffee flavor are also emerging in the market. Combining oat milk with milk foam to develop oat milk foam is gradually becoming an emerging direction in the milk foam sub-category, showing great growth potential.

[0004] Meanwhile, with consumers' increasing focus on healthy and environmentally friendly diets, the plant-based beverage market is developing rapidly. Oat milk, with its unique grain aroma and refreshing taste, is widely used in freshly made beverages such as coffee and milk tea. As an important component of freshly made tea drinks, the stability and taste of the milk foam on top directly affect the overall performance of the beverage. Currently, most commercially available milk foam products use dairy products as a base, while plant-based milk foam is relatively scarce, especially pure plant-based products made from oats. Although there have been some attempts at plant-based whipped milk foam, most of them use simple ingredient mixing or follow the dairy milk foam process, resulting in significant shortcomings in product storage and use. Due to the poor emulsification stability of proteins and fats in plant-based systems, when products are transported in cold chains or thawed after being frozen in stores, fat is prone to floating, agglomeration, or even separation, seriously affecting the whipping performance of the slurry and the uniformity and stability of the milk foam layer, thus affecting the quality of the beverage and the consumer experience. In addition, existing products often lack oat flavor and rely on flavorings for adjustment, resulting in an unnatural taste. Some products also require complex pre-processing when used in stores, making it difficult to achieve standardized operation and efficient promotion.

[0005] Based on this, the present invention provides an oat milk foam paste and its preparation method. Summary of the Invention

[0006] To address the problems mentioned in the background art, this invention provides an oat milk foam paste and its preparation method. Through the synergistic compounding of oat milk and oat flour, the scientific combination of composite stabilizers, and the optimization of key process parameters, the prepared oat milk foam paste has comprehensive advantages such as rich oat aroma, stable whipping performance, strong freeze-thaw resistance, and high performance retention rate after thawing.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] An oat milk foam base, comprising the following components:

[0009] Oat milk, oat flour, white sugar, stabilizers, maltodextrin, vegetable oil, and flavorings;

[0010] The stabilizer includes emulsifiers and thickeners.

[0011] Furthermore, the amount of oat flour added is 1% to 10% of the mass of the oat milk.

[0012] Furthermore, the stabilizer is a composite stabilizer, including at least one of glyceryl monostearate, xanthan gum, and carrageenan.

[0013] Furthermore, the vegetable oil is selected from at least one of palm oil, coconut oil, and sunflower seed oil.

[0014] Furthermore, the oat milk foam paste is a pure plant-based paste, suitable for making milk foam in freshly made tea drinks.

[0015] Furthermore, its composition range, calculated as a percentage of the total raw material weight, is as follows:

[0016] Oat milk 50%–90%;

[0017] Oat flour 1%–10%;

[0018] White sugar 3% ~ 12%;

[0019] Stabilizer 0.1%–1.2%;

[0020] Maltodextrin 0.5%–4%;

[0021] Vegetable oil 2%–8%;

[0022] Edible flavoring 0.01%–0.5%;

[0023] The remainder is for production water.

[0024] A method for preparing oat milk foam paste includes the following steps:

[0025] S1. Heat the oat milk to 45℃~55℃, then add oat flour and stir continuously for 5~15 minutes;

[0026] S2. Add white sugar and continue heating to 50℃~60℃;

[0027] S3. Add stabilizer and some maltodextrin premix to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring, and keep the temperature at 50℃~60℃ and circulate and stir for 5~15 minutes.

[0028] S4. Sterilize the slurry;

[0029] S5. Homogenize after sterilization;

[0030] S6. Cool to 2℃~6℃;

[0031] S7. Filling, sealing, and refrigerated storage.

[0032] Furthermore, in S1, the time for the circulating stirring is 8 to 12 minutes.

[0033] Furthermore, in S4, the sterilization conditions are: temperature 83℃~87℃, time 13~17 seconds.

[0034] Furthermore, in S5, the homogenization pressure is 15–25 MPa.

[0035] Compared with the prior art, the oat milk foam paste and its preparation method provided by the present invention have comprehensive advantages such as rich oat aroma, stable whipping performance, strong freeze-thaw resistance, and high performance retention rate after thawing through the synergistic compounding of oat milk and oat flour, the scientific combination of composite stabilizers (emulsifier + thickener), and the optimization of key process parameters (homogenization pressure, temperature control).

[0036] This product uses oat milk and other plant-based ingredients as its main raw materials, precisely aligning with current consumer trends towards healthy and environmentally friendly diets. It possesses a distinct "pure plant-based" concept and strong market appeal. Through the scientific blending of various emulsifiers and thickeners and stabilizers, the product exhibits excellent whipping stability in store operations, is easy to standardize, and effectively solves the common problem of fat floating or agglomeration after freezing and thawing in plant-based products, ensuring a high degree of consistency in product appearance and taste. At the same time, the reasonable combination of oat milk and oat flour gives the product a rich oat aroma and refreshing flavor, making it suitable for pairing with beverages such as coffee and fruit tea, enhancing the complexity and overall experience of the drink.

[0037] The product can be used directly without complex pre-processing, significantly reducing operational difficulty in stores and improving production efficiency. Its fresh and natural flavor expands its application scenarios to include milk foam tea, demonstrating strong market adaptability. Based on mature technology development, a complete production process from raw material processing to filling and refrigeration has been established, enabling automated and large-scale production, facilitating industrial promotion and quality control management. This product fills a gap in the market for pure plant-based oat milk foam, offering significant differentiation advantages and outstanding growth potential, helping brands stand out from the competition. Attached Figure Description

[0038] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0039] Figure 1 This is a flowchart of the oat milk foam paste preparation method in an embodiment of the present invention. Detailed Implementation

[0040] To enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0041] As attached Figure 1 As shown:

[0042] This invention provides an oat milk foam paste, comprising the following components:

[0043] Oat milk, oat flour, white sugar, stabilizers, maltodextrin, vegetable oil, and flavorings;

[0044] Stabilizers include emulsifiers and thickeners.

[0045] Specifically, the amount of oat flour added should be 1% to 10% of the weight of the oat milk.

[0046] Specifically, the stabilizer is a compound stabilizer, including at least one of glyceryl monostearate, xanthan gum, and carrageenan.

[0047] Specifically, the vegetable oil is selected from at least one of palm oil, coconut oil, and sunflower seed oil.

[0048] Specifically, the oat milk foam base is a pure plant-based base, suitable for making milk foam in freshly made tea drinks.

[0049] Specifically, based on the percentage of total raw material weight, its composition range is as follows:

[0050] Oat milk 50%–90%;

[0051] Oat flour 1%–10%;

[0052] White sugar 3% ~ 12%;

[0053] Stabilizer 0.1%–1.2%;

[0054] Maltodextrin 0.5%–4%;

[0055] Vegetable oil 2%–8%;

[0056] Edible flavoring 0.01%–0.5%;

[0057] The remainder is for production water.

[0058] A method for preparing oat milk foam paste includes the following steps:

[0059] S1. Heat the oat milk to 45℃~55℃, then add oat flour and stir continuously for 5~15 minutes;

[0060] S2. Add white sugar and continue heating to 50℃~60℃;

[0061] S3. Add stabilizer and some maltodextrin premix to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring, and keep the temperature at 50℃~60℃ and circulate and stir for 5~15 minutes.

[0062] S4. Sterilize the slurry;

[0063] S5. Homogenize after sterilization;

[0064] S6. Cool to 2℃~6℃;

[0065] S7. Filling, sealing, and refrigerated storage.

[0066] Specifically, in S1, the circulation stirring time is 8 to 12 minutes.

[0067] Specifically, in S4, the sterilization conditions are: temperature 83℃~87℃, time 13~17 seconds.

[0068] Specifically, in S5, the homogenization pressure is 15–25 MPa.

[0069] Specifically:

[0070] In S1, heating and stirring are carried out using a tilting stirring cooker with precise temperature control. The stirrer adopts an anchor or frame structure to ensure uniform mixing and efficient heat exchange of high-viscosity slurry during the circulating stirring process.

[0071] In S2, the heating process continues in the above-mentioned tilting cooking pot with stirring. The material is precisely heated to 50°C to 60°C through the steam or hot water circulation system of the jacketed pot.

[0072] In step S3, the premixing of the stabilizer and a portion of the maltodextrin is performed using a high-speed mixer for dry premixing to ensure uniform dispersion of the colloidal powder and prevent clumping upon direct addition. The premixed powder, along with the remaining maltodextrin, vegetable oil, and flavoring, is added in a high-shear mixing tank equipped with a homogenizing emulsifier head. Through its powerful shear force and circulating stirring action, the oils and flavorings undergo initial refinement and emulsification in the oat milk system, forming a stable oil-in-water pre-emulsion. The circulating stirring process is achieved through an online circulation pipeline integrated into the tank.

[0073] In S4, the sterilization process employs a tubular or plate-type ultra-high temperature instantaneous sterilization (UHT) device, equipped with a sterilization process route with a homogenizer pre-installed. Before entering the sterilization equipment, the material passes through an online degassing device to remove dissolved oxygen from the slurry, extend the product shelf life, and prevent oil oxidation.

[0074] In S5, the homogenization process utilizes a two-stage high-pressure homogenizer. The pressure of the first-stage homogenizer valve is controlled at 15–25 MPa, and the pressure of the second-stage homogenizer valve is controlled at 3–5 MPa. This equipment can further refine fat particles and fiber fragments, significantly improving the fineness and stability of the slurry.

[0075] In S6, the cooling is achieved by using a plate or tubular heat exchanger for rapid cooling. The cooling medium is ice water or ethylene glycol solution, ensuring that the material can quickly pass through the temperature zone where microorganisms can easily multiply before being discharged. After removing any possible small amount of agglomerates at the outlet through a pipeline filter, the material enters the temporary storage tank.

[0076] In step S7, the filling process uses an aseptic filling machine or a clean filling machine, and the packaging containers are sterilized or cleaned before filling. The filled product is then placed in a cold storage room at 0℃~4℃ for post-fermentation and storage.

[0077] It is worth noting that the entire preparation process is centrally monitored by a PLC automated control system, which precisely controls and records key process parameters such as temperature, time, pressure, flow rate, and stirring speed at each step to ensure the consistency and traceability of product quality.

[0078] Example 1

[0079] This embodiment provides an oat milk foam paste, which, by weight percentage of total raw materials, comprises: 50% oat milk; 1% oat flour; 3% white sugar; 0.1% stabilizer; 0.5% maltodextrin; 2% vegetable oil; 0.01% edible flavoring; and the remainder is production water.

[0080] Its preparation method includes the following steps:

[0081] S1. Heat the oat milk to 45℃, then add oat flour and stir continuously for 8 minutes.

[0082] S2. Add granulated sugar and continue heating to 50℃;

[0083] S3. Add stabilizer and some maltodextrin premix to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring. Keep the temperature at 50℃ and circulate and stir for 5 minutes.

[0084] S4. Sterilize the slurry under the following conditions: temperature 83℃, time 13 seconds.

[0085] S5. After sterilization, homogenize at a pressure of 15 MPa.

[0086] S6. Cool to 2°C;

[0087] S7. Filling, sealing, and refrigerated storage.

[0088] Example 2

[0089] This embodiment provides an oat milk foam paste, which, by weight percentage of total raw materials, comprises: 70% oat milk; 5% oat flour; 8% white sugar; 5.6% stabilizer; 3.5% maltodextrin; 5% vegetable oil; 0.255% edible flavoring; and the remainder is production water.

[0090] Its preparation method includes the following steps:

[0091] S1. Heat the oat milk to 50℃, then add oat flour and stir continuously for 10 minutes.

[0092] S2. Add granulated sugar and continue heating to 55℃;

[0093] S3. Add stabilizer and some maltodextrin premix to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring, keep the temperature at 55℃ and circulate and stir for 10 minutes.

[0094] S4. Sterilize the slurry under the following conditions: temperature 85℃, time 15 seconds.

[0095] S5. After sterilization, homogenize at a pressure of 20 MPa.

[0096] S6. Cool to 4°C;

[0097] S7. Filling, sealing, and refrigerated storage.

[0098] Example 3

[0099] This embodiment provides an oat milk foam paste, which, by weight percentage of total raw materials, comprises: 60% oat milk; 3% oat flour; 6% white sugar; 1.2% stabilizer; 4% maltodextrin; 8% vegetable oil; 0.5% edible flavoring; and the remainder is production water.

[0100] Its preparation method includes the following steps:

[0101] S1. Heat the oat milk to 55℃, then add oat flour and stir continuously for 15 minutes.

[0102] S2. Add granulated sugar and continue heating to 60℃;

[0103] S3. Add stabilizer and some maltodextrin premix to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring, keep the temperature at 60℃ and circulate and stir for 15 minutes.

[0104] S4. Sterilize the slurry under the following conditions: temperature 87℃, time 17 seconds.

[0105] S5. After sterilization, homogenize at a pressure of 25 MPa.

[0106] S6. Cool to 6°C;

[0107] S7. Filling, sealing, and refrigerated storage.

[0108] Comparative Example 1

[0109] This comparative example provides an oat milk foam slurry, which, by weight percentage of total raw materials, consists of the following: 70% oat milk; 8% white sugar; 0.6% stabilizer; 3.5% maltodextrin; 5% vegetable oil; 0.255% edible flavoring; and the remainder is production water.

[0110] Its preparation method includes the following steps:

[0111] S1. Heat the oat milk to 50℃, without adding oat flour, and stir continuously for 10 minutes;

[0112] S2. Add granulated sugar and continue heating to 55℃;

[0113] S3. Add the premixed composite stabilizer and part of the maltodextrin to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring, keep the temperature at 55℃ and circulate and stir for 10 minutes.

[0114] S4. Sterilize the slurry under the following conditions: temperature 85℃, time 15 seconds.

[0115] S5. After sterilization, homogenize at a pressure of 20 MPa.

[0116] S6. Cool to 4°C;

[0117] S7. Filling, sealing, and refrigerated storage.

[0118] Comparative Example 2

[0119] This comparative example provides an oat milk foam slurry, which, by weight percentage of total raw materials, consists of the following: 70% oat milk; 5% oat flour; 8% white sugar; 0.6% xanthan gum (as a single stabilizer); 3.5% maltodextrin; 5% vegetable oil (palm oil); 0.255% edible flavoring; and the balance being production water.

[0120] Its preparation method includes the following steps:

[0121] S1. Heat the oat milk to 50℃, then add oat flour and stir continuously for 10 minutes.

[0122] S2. Add granulated sugar and continue heating to 55℃;

[0123] S3. Add xanthan gum and a portion of maltodextrin to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring. Keep the temperature at 55℃ and circulate and stir for 10 minutes.

[0124] S4. Sterilize the slurry under the following conditions: temperature 85℃, time 15 seconds.

[0125] S5. After sterilization, homogenize at a pressure of 20 MPa.

[0126] S6. Cool to 4°C;

[0127] S7. Filling, sealing, and refrigerated storage.

[0128] Comparative Example 3

[0129] This comparative example provides an oat milk foam slurry with the same composition as Example 2, which is as follows by weight percentage of total raw materials: 70% oat milk; 5% oat flour; 8% white sugar; 0.6% compound stabilizer; 3.5% maltodextrin; 5% vegetable oil (palm oil); 0.255% edible flavoring; and the balance is production water.

[0130] Its preparation method includes the following steps:

[0131] S1. Heat the oat milk to 50℃, then add oat flour and stir continuously for 10 minutes.

[0132] S2. Add granulated sugar and continue heating to 55℃;

[0133] S3. Add the premixed composite stabilizer and part of the maltodextrin to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring, keep the temperature at 55℃ and circulate and stir for 10 minutes.

[0134] S4. Sterilize the slurry under the following conditions: temperature 85℃, time 15 seconds.

[0135] S5. After sterilization, homogenize at a pressure of 10 MPa.

[0136] S6. Cool to 4°C;

[0137] S7. Filling, sealing, and refrigerated storage.

[0138] Test metrics and methods

[0139] Sensory evaluation: 30 professional evaluators will score the product in two ways, with a maximum score of 100 points.

[0140] Direct drinking taste: Evaluate the smoothness of the syrup itself, the purity of the oat flavor, and the appropriateness of the sweetness.

[0141] Quality of whipped milk foam: Evaluate the density, fluffiness, clinging to the cup, and smoothness of the whipped milk foam.

[0142] Physical and chemical properties:

[0143] Viscosity: Measured at 4℃ using an NDJ-1 rotational viscometer at 20 rpm, reflecting the consistency and whipping suitability of the slurry.

[0144] Whipping expansion rate: Take 200g of slurry, whip it to the standard state using a milk foam machine, and calculate the percentage increase in volume before and after whipping to reflect the whipping performance.

[0145] Static stability: Place the thawed slurry at 25℃ for 2 hours and observe whether there is fat floating or stratification (divided into four levels: A. no stratification, B. slight fat ring, C. obvious fat layer, D. severe stratification).

[0146] Freezing stability:

[0147] Freeze-thaw cycle stability: The slurry was frozen at -18℃ for 24 hours and thawed at 25℃ for 4 hours. After three cycles, the state changes were observed and the beating performance was tested.

[0148] Retention rate of whipping performance after thawing: Whipping expansion rate after thawing / Whipping expansion rate of fresh pulp × 100%.

[0149] The test results are as follows:

[0150] Group Sensory rating (drinking / milk foam) Viscosity (mPa·s) Expansion rate (%) Static stability State after freezing cycle Retention rate after thawing (%) Example 1 85 / 88 850 92 A (no layering) The state is stable and unchanged. 95 Example 2 92 / 95 1250 118 A (no layering) The state is stable and unchanged. 97 Example 3 88 / 90 1050 105 A (no layering) The state is stable and unchanged. 96 Comparative Example 1 70 / 65 620 58 B. Mild fat ring It has slight layering, and the foam is coarse after whipping. 72 Comparative Example 2 75 / 72 890 76 C. Obvious fat layer Noticeable layering, reduced whipping performance 68 Comparative Example 3 78 / 75 980 82 B. Mild fat ring Slight layering, uneven foam after whipping 78

[0151] As shown in the table above, Examples 1-3 are superior to the comparative examples in terms of sensory scores, whipping expansion rate, static stability, and freezing stability. In particular, Example 2 performs the best. It can be seen that the present invention achieves excellent comprehensive performance of the product through the compounding of oat milk and oat flour, the synergistic effect of compound stabilizers, and optimized process parameters.

[0152] Comparative Example 1 (without added oat flour): The oat aroma was insufficient, and the sensory score was significantly lower; the whipping expansion rate was only 58%, far lower than that of the Example; a slight fat ring appeared after standing, indicating that oat flour not only contributes to the flavor, but also plays an auxiliary role in the stability and whipping performance of the system.

[0153] Comparative Example 2 (using only xanthan gum, without emulsifier): There was significant fat floating, and the static stability was the worst (Grade C); severe stratification occurred after freezing cycles, and the whipping performance retention rate after thawing was only 68%, proving that emulsifiers (such as glyceryl monostearate) are crucial for maintaining emulsion stability and preventing fat aggregation.

[0154] Comparative Example 3 (homogenization pressure 10 MPa): Insufficient homogenization pressure resulted in inadequate refinement of fat particles, decreased static stability, and a whipping expansion rate of 82%, which was lower than that of the Example. Slight stratification occurred after freezing, verifying the scientific validity and necessity of the 15-25 MPa homogenization pressure range of the present invention.

[0155] Balancing viscosity and whipping performance: The viscosity of the examples was controlled within the range of 850-1250 mPa·s, which ensured that the slurry had good fluidity for easy handling while supporting high whipping expansion (92%-118%). Comparative Example 1 had too low a viscosity (620 mPa·s), resulting in low whipping expansion and thin milk foam; although the viscosity of Comparative Examples 2-3 was close to that of the examples, their stability and whipping performance were still significantly inferior to those of the examples due to incomplete stabilizer systems or insufficient homogenization pressure.

[0156] Frozen stability verification of commercial applicability: The example remained stable after three freeze-thaw cycles, and the whipping performance after thawing retained more than 95%, proving that the product can withstand repeated freeze-thaw environments in cold chain transportation and store storage, and has excellent commercial applicability. The comparative examples all showed varying degrees of performance degradation after freezing cycles, making it difficult to meet the needs of practical applications.

[0157] In summary, this invention, through the synergistic blending of oat milk and oat flour, the scientific combination of composite stabilizers (emulsifier + thickener), and the optimization of key process parameters (homogenization pressure, temperature control), produces an oat milk foam slurry with comprehensive advantages, including a rich oat aroma, stable whipping performance, strong freeze-thaw resistance, and high performance retention after thawing. The comparative data from the examples and comparative cases fully demonstrate that the technical features of this invention are key to achieving the superior performance of the product, and it represents a significant technological advancement and practical value compared to existing technical solutions.

[0158] As can be seen from the above, this product uses plant-based ingredients such as oat milk as its main raw materials, precisely aligning with current consumer trends towards healthy and environmentally friendly diets. It possesses a distinct "pure plant-based" concept and strong market appeal. Through the scientific blending of various emulsifiers and thickeners and stabilizers, the product exhibits excellent whipping stability in store operations, is easy to standardize, and effectively solves the common problem of fat floating or agglomeration after freezing and thawing in plant-based products, ensuring a high degree of consistency between the product's appearance and taste. At the same time, the reasonable combination of oat milk and oat flour gives the product a rich oat aroma and refreshing flavor, making it suitable for pairing with beverages such as coffee and fruit tea, enhancing the beverage's complexity and overall experience.

[0159] The product can be used directly without complex pre-processing, significantly reducing operational difficulty in stores and improving production efficiency. Its fresh and natural flavor expands its application scenarios to include milk foam tea, demonstrating strong market adaptability. Based on mature technology development, a complete production process from raw material processing to filling and refrigeration has been established, enabling automated and large-scale production, facilitating industrial promotion and quality control management. This product fills a gap in the market for pure plant-based oat milk foam, offering significant differentiation advantages and outstanding growth potential, helping brands stand out from the competition.

[0160] The foregoing has only described certain exemplary embodiments of the present invention by way of illustration. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the foregoing drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

Claims

1. An oat milk foam base, characterized in that, Includes the following components: Oat milk, oat flour, white sugar, stabilizers, maltodextrin, vegetable oil, and flavorings; The stabilizer includes emulsifiers and thickeners.

2. The oat milk foam paste according to claim 1, characterized in that, The amount of oat flour added is 1% to 10% of the mass of oat milk.

3. The oat milk foam paste according to claim 1, characterized in that, The stabilizer is a composite stabilizer, including at least one of glyceryl monostearate, xanthan gum, and carrageenan.

4. The oat milk foam paste according to claim 1, characterized in that, The vegetable oil is selected from at least one of palm oil, coconut oil, and sunflower seed oil.

5. The oat milk foam paste according to claim 1, characterized in that, The oat milk foam base is a pure plant-based base, suitable for making milk foam in freshly made tea drinks.

6. The oat milk foam paste according to claim 1, characterized in that, Its composition range, based on a percentage of total raw material weight, is as follows: Oat milk 50%–90%; Oat flour 1%–10%; White sugar 3% ~ 12%; Stabilizer 0.1%–1.2%; Maltodextrin 0.5%–4%; Vegetable oil 2%–8%; Edible flavoring 0.01%–0.5%; The remainder is for production water.

7. A method for preparing an oat milk foam paste, characterized in that, Includes the following steps: S1. Heat the oat milk to 45℃~55℃, then add oat flour and stir continuously for 5~15 minutes; S2. Add white sugar and continue heating to 50℃~60℃; S3. Add stabilizer and some maltodextrin premix to the system, then add the remaining maltodextrin, vegetable oil and edible flavoring, and keep the temperature at 50℃~60℃ and circulate and stir for 5~15 minutes. S4. Sterilize the slurry; S5. Homogenize after sterilization; S6. Cool to 2℃~6℃; S7. Filling, sealing, and refrigerated storage.

8. The method for preparing an oat milk foam paste according to claim 7, characterized in that, In S1, the cyclic stirring time is 8 to 12 minutes.

9. The method for preparing an oat milk foam paste according to claim 7, characterized in that, In S4, the sterilization conditions are: temperature 83℃~87℃, time 13~17 seconds.

10. The method for preparing an oat milk foam paste according to claim 7, characterized in that, In S5, the homogenization pressure is 15-25 MPa.

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