CN103976024A - Oat dairy product and preparation method thereof - Google Patents
Oat dairy product and preparation method thereof Download PDFInfo
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- CN103976024A CN103976024A CN201410247608.4A CN201410247608A CN103976024A CN 103976024 A CN103976024 A CN 103976024A CN 201410247608 A CN201410247608 A CN 201410247608A CN 103976024 A CN103976024 A CN 103976024A
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Abstract
The invention discloses an oat dairy product and a preparation method thereof. The oat dairy product comprises the following components in percentage by mass: 35% to 50% of raw milk, 4% to 10% of oat particles, 0.5% to 1% of oat bran powder, 0.4% to 0.8% of agar, 0.02% to 0.04% of thickening agent, 0.02% to 0.04% of sweetening agent and water, wherein the thickening agent is carrageenan and/or gellan gum. The preparation method comprises the following steps: preparing feed liquid A and feed liquid B, wherein the feed liquid A is prepared by boiling the oat particles in boiling water for 20 to 30 minutes, then adding the oat bran powder, and agitating for 5 to 10 minutes in a heat preservation manner, and the feed liquid B is prepared by uniformly mixing the raw milk, the agar, the thickening agent, the sweetening agent and water; uniformly mixing the feed liquid A and the feed liquid B; performing immersive ultra-high-temperature instant sterilization; filling in a hot state; and then cooling to obtain the oat dairy product. The oat dairy product tastes great, brings elastic mouthfeel of large oat particles, and is high in stability.
Description
Technical field
The present invention relates to a kind of oat dairy products and preparation method thereof.
Background technology
Oat is a kind of low sugar, high-nutrition food, in Ancient Times in China, not only as the cold-resistant food of a kind of resistance to famine, also as a kind of medicine, can be used for puerpera to promote lactation and strengthen, the bad and people's for the treatment of infant nutrition the disease such as worn with age as recorded oat in Chinese ancient books; < < Compendium of Materia Medica > > records: " oat nature and flavor are sweet, flat, nontoxic, have ease constipation, defecating feces excretion, control the diseases such as difficult labour ";
The medical value of oat and health-care effect, generally acknowledged by medical circle of all times.Reduce blood pressure, reduce cholesterol, control colorectal cancer, control heart disease.Naked oats can prevent and treat the cardiovascular and cerebrovascular disease being caused by high fat of blood.Take naked oats sheet 3 months (day take 100 grams), can obviously reduce cholesterol, triglyceride, beta lipoprotein in cardiovascular and liver, total effective rate reaches 87.2%, and its curative effect and coronary heart disease is without significant difference, and has no side effect.For because of liver, nephropathy, diabetes, the Secondary Hyperlipidemia that fatty liver etc. cause also has same significantly curative effect.Long-term edible oatmeal, is conducive to the control of diabetes and obesity.
Oat is warm in nature, taste is sweet, have invigorating the spleen, the effect of beneficial gas, qi-restoratives, hidroschesis, nourishing the stomach, ease constipation.Oat not only can prevention of arterial sclerosis, fatty liver, diabetes, coronary heart disease, and constipation and oedema etc. is had to good auxiliary therapeutic action, can strengthen people muscle power, promote longevity.In addition, it can also improve blood circulation, alleviate the pressure that life and work brings; The mineral matters such as the calcium containing, phosphorus, iron, zinc also have the effect of prevention of osteoporosis, promotion wound healing, prevention anaemia, are the superfine product of replenishing the calcium.And extremely abundant linoleic acid in oat, strengthens muscle power to the elderly, promoting longevity is also to have greatly Bi benefit.
Oat is usually located the modern working clan of what tense situation for present situation, be a kind of nutrition healthy food that unlikely what is got fat again of taking into account.And for cardiovascular and cerebrovascular crowd, hepatic and kidney function obstacle person, overweight people, a middle-aged person, wants women's health-care good product especially of fat-reducing in addition.
Cold day is the extract of red algae wall breaking technology, and calorie is very low, containing a large amount of native celluloses (87%), can reduce the absorption of sugar, metabolism of lipid and cholesterol, easily have satiety, also reduce blood pressure, the function such as cholesterol, prevention colorectal cancer, Hen Shou loss of weight family is liked.Han Tian united state food and agricultural organization confirms as 21 century healthy food.There are the characteristic of meeting water and sending out, water imbibition in cold sky up to 200～250 times, and easily there is satiety in the stronger therefore edible cold sky of 20 times of water imbibitions of more general agar.Within cold day, low-calorie low in calories can increase feces volume, have the effectiveness such as the constipation of elimination, U.S. face, fat-reducing, Chronic disease prevention without the intake upper limit, high fiber, can be described as the food of the tool glamour of modern.
The nutritional labeling of milk is very high, and main component has water, fat, phosphatide, protein, lactose, inorganic salts etc.Mineral types in milk is also very abundant, and except our known calcium, the content of phosphorus, iron, zinc, copper, manganese, molybdenum is all a lot.Milk is human calcium's best source, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.
Milk, oat, with nutrition, delicious food and the relatively low heat of its high-quality, are known as healthy food by people.In order to cater to taste demand, the raising whole people fitness that consumer is different, dairy produce enterprise has produced various dairy products, but the composition characteristic due to oat itself, if directly add local flavor, mouthfeel, the stability that will cause product in milk not good enough oat, and can in storage process, there is the anti-raw situation of oat.
Summary of the invention
Technical problem to be solved by this invention is that oat breast of the prior art cannot retain the oarse-grained elasticity mouthfeel of oat, the stability of oat milk product within the shelf-life is not good and the defect of aging anti-life easily occurs oat breast particle in order to overcome, and a kind of completely new oat dairy products and preparation method thereof are provided.Oat dairy products good mouthfeel of the present invention, can experience oat bulky grain elasticity mouthfeel, good stability, shelf shelf-life and reach 6 months, and there is generation meal fat-reducing effect.
The present invention solves the problems of the technologies described above by the following technical solutions.
The invention provides a kind of preparation method of oat dairy products, by mass percentage, the oat particle of the raw material milk that its raw material contains following component: 35-50%, 4-10%, the oat bran powder of 0.5-1%, the cold sky of 0.4-0.8%, the thickener of 0.02-0.04%, the sweetener of 0.02-0.04% and water, each constituent mass percentage sum is 100%; Wherein, described thickener is carragheen and/or gellan gum;
Described preparation method comprises the steps:
(1) prepare feed liquid A and feed liquid B;
Described feed liquid A is prepared by following method: described oat particle is boiled to 20～30min in boiling water, then add oat bran powder, insulated and stirred 5～10min;
Described feed liquid B is prepared by following method: described raw material milk, cold sky, thickener, sweetener and water are mixed;
(2) described feed liquid A and feed liquid B are mixed;
(3) carry out immersion ultra high temperature short time sterilization (immersion UHT sterilization);
(4) hot filling, cooling.
In the present invention, described raw material milk is the conventional raw material milk using in this area, is generally raw milk, skimmed milk or reconstituted milk.Described raw milk refers to and meets < < food national safety standard---the raw milk of raw milk > > (GB19301) acquisition criteria.Described reconstituted milk is to be made by whole-fat milk powder, skimmed milk powder, whey powder, cow's milk protein concentrate or other cow's milk component.Described raw material milk detects and raw material milk standardization through raw material milk.The content of described raw material milk is preferably 40-50%.
In the present invention, described oat particle is the oat particle of this area routine, and oat particle is generally processed through decortication, and peeling technology is this area common process.The content of described oat particle is preferably 7-8%.
In the present invention, described oat bran powder is the oat bran powder of this area routine, is generally gained accessory substance in oat particle decortication processing procedure and pulverizes the product processing.Preferably, described oat bran powder is through being greater than the oat bran powder that 80 orders sieve.The content of described oat bran powder is preferably 0.7-1.0%.
In the present invention, within described cold day, be cold day of this area routine.The described content of cold day is preferably 0.6-0.8%.Preferably, within described cold day, be the cold sky that can form gel in 2min below 10 ℃.
In the present invention, the content of described thickener is preferably 0.025%-0.03%.Preferably, when described thickener is the composite thickener of gellan gum and carragheen, wherein, described gellan gum and the mass ratio of carragheen are 4:1-6:1.
In the present invention, described water is preferably demineralized water.
In the present invention, described sweetener is the conventional sweetener in this area, is preferably one or more in Sucralose, Aspartame, honey element and steviol glycoside, is more preferably steviol glycoside.
In the present invention, preferably, in described raw material, also contain flavoring essence.Described flavoring essence is the flavoring essence of this area routine.The content of described flavoring essence is preferably 0.04-0.08%.
When also comprising described flavoring essence in described raw material, preferably in step (2), add described flavoring essence, mix.
In step (1), the time of boiling in described boiling water is preferably 25min; The method of described insulated and stirred and condition are method and the condition of this area routine.The temperature of described insulated and stirred is preferably 80-85 ℃.The time of described insulated and stirred is preferably 7～8min.
In step (1) feed liquid B preparation process, the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing is preferably 75～80 ℃.The time of described mixing is preferably 10-20min.Described mixing is preferably for being uniformly mixed.
In the present invention, preferably, the fat content in step (2) in described feed liquid B, lower than 0.3%, is ground refinement by described feed liquid B;
Fat content in described feed liquid B is 0.3-1.5%, and described feed liquid B is carried out to one-level homogeneous;
Fat content in described feed liquid B is greater than 1.5%, and described feed liquid B is carried out to double-stage homogenization, and described percentage is the mass percent with respect to described feed liquid B.
Wherein, conventional method and condition that the method for described grinding refinement and condition are this area, preferably used colloid mill to grind refinement.
Wherein, the method for described one-level homogeneous and condition can be conventional method and the condition of this area.The pressure of described one-level homogeneous is preferably 3-20MPa; The temperature of described one-level homogeneous is preferably 50-70 ℃.Described one-level homogeneous generally can be used APV Gaulin132Q homogenizer or Gaulin185Q homogenizer to carry out.When adopting APV Gaulin132Q homogenizer, the pressure of described one-level homogeneous is preferably 3-15MPa.When adopting Gaulin185Q homogenizer, the pressure of described one-level homogeneous is preferably 5-20MPa.
Wherein, the method for described double-stage homogenization and condition can be method and the condition of this area routine.First order homogenization pressure in described double-stage homogenization is preferably 15-20MPa; Second level homogenization pressure in described double-stage homogenization is preferably 5-10MPa; The temperature of described double-stage homogenization is preferably 50-70 ℃.Described double-stage homogenization generally can be used APV Gaulin5Q, Rannie5Q homogenizer, APV Gaulin132T or Rannie132T homogenizer to carry out.
In step (2), the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing is preferably 60～70 ℃.The time of described mixing is preferably 10～15min.Described mixing is preferably for being uniformly mixed.
In step (3), the sterilization temperature of described immersion ultra high temperature short time sterilization (immersion UHT sterilization) is preferably 135-140 ℃.The sterilizing time of described immersion ultra high temperature short time sterilization is preferably 1-3 second.
In step (4), described hot filling is the hot filling of this area routine, and the temperature of described hot filling is preferably 50～60 ℃; Described this area routine operation that is cooled to, preferably for tunnel is cooled to below 10 ℃.
The present invention also provides the oat being made by above-mentioned preparation method dairy products.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: oat dairy products good mouthfeel of the present invention, can experience oat bulky grain elasticity mouthfeel, good stability, can reach six months without the aging anti-life of oat particle, shelf shelf-life, and have generation meal fat-reducing effect.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
In following embodiment:
Animal breast originates from or purchased from He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd.;
Oat particle and oat bran powder are purchased from North, Beijing Deco skill Development Co., Ltd still;
Thickener purchased from Si Bikai can company, Danisco (China) Co., Ltd;
Sweetener is purchased from Shanghai Jie Cong trade Co., Ltd;
Within cold day, purchased from Qingdao Li Bangda ocean science Co., Ltd, model is 172-18, and extracting raw material is marine red alga agar (Gelidium amansii)
Other material and facilities that do not illustrate all obtain by conventional commercially available approach.
Embodiment 1:
1, composition of raw materials (in Table 1).
The composition of raw materials of table 1 embodiment 1
2, preparation method:
1. by boiling 20min in the oat particle boiling water of peeling, then add oat bran powder, at 80 ℃ of insulated and stirred 5min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred to 10min at 75 ℃ and mix, obtain feed liquid B;
3. through detecting (GB-5009.5), the fat content in described feed liquid B is 1.085%, and described feed liquid B is carried out to one-level homogeneous, wherein, one-level homogenization pressure is 20MPa, and homogenizing temperature is 65 ℃, and described percentage is the mass percent with respect to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred to 10min with flavoring essence together with 60 ℃, mix;
5. carry out immersion superhigh temperature instantaneous (claim again Infusion UHT, be called for short immersion UHT) sterilization, sterilization temperature is 135 ℃, and sterilizing time is 1s;
6. hot filling, tunnel is cooled to, below 10 ℃, obtain; Wherein, filling temperature is 50 ℃.
These oat dairy products have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat particle, the shelf shelf-life can reach six months.
Embodiment 2:
1, composition of raw materials (in Table 2).
The composition of raw materials of table 2 embodiment 2
2, preparation method:
1. by boiling 30min in the oat particle boiling water of peeling, then add oat bran powder, at 83 ℃ of insulated and stirred 10min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred to 15min at 78 ℃, mix, obtain feed liquid B;
3. the fat content in described feed liquid B is 1.55%, and feed liquid B is carried out to double-stage homogenization, and wherein one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65-70 ℃; Described percentage is the mass percent with respect to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred to 12min with flavoring essence together with 65 ℃, mix;
5. carry out immersion superhigh temperature instantaneous (claim again Infusion UHT, be called for short immersion UHT), sterilization temperature is 140 ℃, and sterilizing time is 1s;
6. hot filling, is cooled to, below 10 ℃, obtain; Wherein, filling temperature is 55 ℃.
These oat dairy products have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat particle, the shelf shelf-life can reach six months.
Embodiment 3:
1, composition of raw materials (in Table 3).In described thickener, the mass ratio of gellan gum and carragheen is 4:1.
The composition of raw materials of table 3 embodiment 3
2, preparation method:
1. by boiling 25min in the oat particle boiling water of peeling, then add oat bran powder, at 85 ℃ of insulated and stirred 8min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred to 15min at 80 ℃, mix, obtain feed liquid B;
3. the fat content in described feed liquid B is 1.24%, and described feed liquid B is carried out to one-level homogeneous, and wherein homogenization pressure is 20MPa, and homogenizing temperature is 65 ℃; Described percentage is the mass percent with respect to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred to 12min with flavoring essence together with 70 ℃, mix;
5. carry out immersion superhigh temperature instantaneous (claim again Infusion UHT, be called for short immersion UHT), sterilization temperature is 140 ℃, and sterilizing time is 3s;
6. hot filling, is cooled to, below 10 ℃, obtain; Wherein, filling temperature is 60 ℃.
These oat dairy products have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat particle, the shelf shelf-life can reach six months.
Embodiment 4:
1, composition of raw materials (in Table 4).In described thickener, the mass ratio of gellan gum and carragheen is 6:1.
The composition of raw materials of table 4 embodiment 4
2, preparation method:
1. by boiling 25min in the oat particle boiling water of peeling, then add oat bran powder, at 83 ℃ of insulated and stirred 8min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred to 20min at 80 ℃, mix, obtain feed liquid B;
3. the fat content in described feed liquid B is 1.085%, and described feed liquid B is carried out to one-level homogeneous; Wherein homogenization pressure is 12MPa, and homogenizing temperature is 65-70 ℃; Described percentage is the mass percent with respect to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred to 15min with flavoring essence together with 70 ℃, mix;
5. carry out immersion superhigh temperature instantaneous (claim again Infusion UHT, be called for short immersion UHT), sterilization temperature is 137 ℃, and sterilizing time is 3s;
6. hot filling, is cooled to, below 10 ℃, obtain; Wherein, filling temperature is 60 ℃.
These oat dairy products have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat particle, the shelf shelf-life can reach six months.
Embodiment 5:
1, composition of raw materials (in Table 5).In described thickener, the mass ratio of gellan gum and carragheen is 5:1.
The composition of raw materials of table 5 embodiment 5
2, preparation method:
1. by boiling 25min in the oat particle boiling water of peeling, then add oat bran powder, at 83 ℃ of insulated and stirred 7min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred to 10min at 80 ℃, mix, obtain feed liquid B;
3. the fat content in described feed liquid B is 1.55%, and described feed liquid B is carried out to double-stage homogenization; Wherein one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65-70 ℃; Described percentage is the mass percent with respect to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred to 10min with flavoring essence together with 70 ℃, mix;
5. carry out immersion superhigh temperature instantaneous (claim again Infusion UHT, be called for short immersion UHT), sterilization temperature is 135 ℃, and sterilizing time is 3s;
6. hot filling, is cooled to, below 10 ℃, obtain; Wherein, filling temperature is 50 ℃.
These oat dairy products have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat particle, the shelf shelf-life can reach six months.
Embodiment 6:
1, composition of raw materials (in Table 6).In described thickener, the mass ratio of gellan gum and carragheen is 5:1.
The composition of raw materials of table 6 embodiment 6
2, preparation method:
1. by boiling 25min in the oat particle boiling water of peeling, then add oat bran powder, at 80 ℃ of insulated and stirred 8min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred to 20min at 75 ℃, mix, obtain feed liquid B;
3. the fat content in described feed liquid B is 1.24%, and described feed liquid B is carried out to one-level homogeneous, and wherein one-level homogenization pressure is 18MPa, and homogenizing temperature is 65-70 ℃; Described percentage is the mass percent with respect to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred to 15min with flavoring essence together with 60 ℃, mix;
5. carry out immersion superhigh temperature instantaneous (claim again Infusion UHT, be called for short immersion UHT), sterilization temperature is 137 ℃, and sterilizing time is 3s;
6. hot filling, is cooled to, below 10 ℃, obtain; Wherein, filling temperature is 50 ℃.
These oat dairy products have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat particle, the shelf shelf-life can reach six months.
Effect embodiment 1
To embodiment 1～6, the fruit juice of comparative example 1 preparation carries out sensory evaluation.Trial test number 100 people, respectively to embodiment 1～6, comparative example 1 is tasted, adopt blank scoring mechanism, from the cold sky of product, freeze respectively mouthfeel, oat particle mouthfeel, overall mouthfeel, taste and evaluate product marking, every full marks 10 minutes, mark height is effective, and to whether liking product degree to carry out overall assessment.Experimental result record is shown in Table 7.
Table 7 results of sensory evaluation
By above data, shown, the fruit juice that the present invention is prepared has substantially obtained approval on mouthfeel, color and luster, taste, clean taste, and lovely luster, wherein embodiment 6 degrees of recognition are the highest.
Contrast grins 1
In this comparative example, by boiling 35min in the oat particle boiling water of peeling, then add oat bran powder, be incubated 80 ℃ and stir 12min, obtain all the other processing steps of feed liquid A. and condition with embodiment 6.
In this comparative example, oat Particle Breakage is nonelastic, and has the mouthfeel of sticking with paste mouth.
Comparative example 2
In this comparative example, do not add cold day, all the other processing steps and condition are with embodiment 6.
The product of this comparative example froze mouthfeel without cold day, and the filling rear oat particle of sterilization precipitates in a large number, had flexible oat particle and started to occur aging phenomenon of relapse, and have part butter oil floating after 1 month, therefore cannot realize the present invention.
Comparative example 3
Thickener in this comparative example is MCC (microcrystalline cellulose), and addition is 0.3%, and all the other processing steps and condition are with embodiment 6.
The product oat distribution of particles that this comparative example is produced is uneven, and great majority are deposited in bottom, therefore cannot make product reach stable uniform.
Comparative example 4
This comparative example adopts tubular type UHT sterilization, and all the other processing steps and condition are with embodiment 6.
In this comparative example sterilization process, occur line clogging phenomenon, easily causing cannot consecutive production.
Comparative example 5
This comparative example adopts common cold filling (20～25 ℃), and all the other processing steps and condition are with embodiment 6.
The filling process that this comparative example adopts, filling head is serious to be stopped up, and cannot produce.
Claims (10)
1. the preparation method of oat dairy products, by mass percentage, the oat particle of the raw material milk that its raw material contains following component: 35-50%, 4-10%, the oat bran powder of 0.5-1%, the cold sky of 0.4-0.8%, the thickener of 0.02-0.04%, the sweetener of 0.02-0.04% and water, each constituent mass percentage sum is 100%; Wherein, described thickener is carragheen and/or gellan gum; Described preparation method comprises the steps:
(1) prepare feed liquid A and feed liquid B;
Described feed liquid A is prepared by following method: described oat particle is boiled to 20～30min in boiling water, then add oat bran powder, insulated and stirred 5～10min;
Described feed liquid B is prepared by following method: described raw material milk, cold sky, thickener, sweetener and water are mixed;
(2) described feed liquid A and feed liquid B are mixed;
(3) carry out immersion ultra high temperature short time sterilization;
(4) hot filling, cooling.
2. preparation method as claimed in claim 1, is characterized in that, the content of described raw material milk is 40-50%; And/or the content of described oat bran powder is 0.7-1.0%; And/or the content of described oat particle is 7-8%; And/or the described content of cold day is 0.6-0.8%; And/or the content of described thickener is 0.025%-0.03%.
3. preparation method as claimed in claim 1, is characterized in that, when described thickener is the composite thickener of gellan gum and carragheen, wherein, described gellan gum and the mass ratio of carragheen are 4:1-6:1;
And/or described raw material milk is raw milk, skimmed milk or reconstituted milk;
And/or described oat bran powder is through being greater than the oat bran powder that 80 orders sieve;
And/or described cold day for forming the cold sky of gel in 2min below 10 ℃;
And/or described water is demineralized water;
And/or described sweetener is one or more in Sucralose, Aspartame, honey element and steviol glycoside;
And/or, in described raw material, also contain flavoring essence; When also comprising described flavoring essence in described raw material, in step (2), add described flavoring essence, mix.
4. preparation method as claimed in claim 3, is characterized in that, described sweetener is steviol glycoside; And/or the content of described flavoring essence is 0.04-0.08%.
5. preparation method as claimed in claim 1, is characterized in that, in step (1), the time of boiling in described boiling water is 25min; And/or the temperature of described insulated and stirred is 80-85 ℃, the time of described insulated and stirred is 7～8min;
And/or in step (1) feed liquid B preparation process, the temperature of described mixing is 75～80 ℃, the time of described mixing is 10-20min; And/or described being mixed into is uniformly mixed.
6. preparation method as claimed in claim 1, is characterized in that, the fat content in step (2) in described feed liquid B, lower than 0.3%, is ground refinement by described feed liquid B; Fat content in described feed liquid B is 0.3-1.5%, and described feed liquid B is carried out to one-level homogeneous; Fat content in described feed liquid B is greater than 1.5%, and described feed liquid B is carried out to double-stage homogenization, and described percentage is the mass percent with respect to described feed liquid B.
7. preparation method as claimed in claim 6, is characterized in that, described grinding refinement is used colloid mill to carry out; And/or the pressure of described one-level homogeneous is 3-20MPa, the temperature of described one-level homogeneous is 50-70 ℃; And/or the first order homogenization pressure in described double-stage homogenization is 15-20MPa; Second level homogenization pressure in described double-stage homogenization is 5-10MPa; And/or the temperature of described double-stage homogenization is 50-70 ℃.
8. preparation method as claimed in claim 1, is characterized in that, in step (2), the temperature of described mixing is 60～70 ℃, and the time of described mixing is 10～15min; And/or described being mixed into is uniformly mixed.
9. preparation method as claimed in claim 1, is characterized in that, in step (3), the sterilization temperature of described immersion ultra high temperature short time sterilization is 135-140 ℃; And/or the sterilizing time of described immersion ultra high temperature short time sterilization is 1-3 second; And/or in step (4), the temperature of described hot filling is 50～60 ℃; And/or the described tunnel that is cooled to is cooled to below 10 ℃.
10. the oat dairy products that the preparation method as described in claim 1-9 any one makes.
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| CN111184166A (en) * | 2020-01-16 | 2020-05-22 | 北京协同创新食品科技有限公司 | Production method of paste beverage containing oat grains and product thereof |
| CN111466442A (en) * | 2019-01-23 | 2020-07-31 | 杨宝强 | A milk product containing oat component |
| CN111838487A (en) * | 2020-08-21 | 2020-10-30 | 光明乳业股份有限公司 | Raw material composition of oat water, oat water and preparation method thereof |
| CN112544716A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Dairy product containing phytosterol ester and oat and preparation method thereof |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466442A (en) * | 2019-01-23 | 2020-07-31 | 杨宝强 | A milk product containing oat component |
| CN110200071A (en) * | 2019-07-06 | 2019-09-06 | 内蒙古圣牧低温乳品有限公司 | A kind of preparation method of cereal generation meal Yoghourt |
| CN111184166A (en) * | 2020-01-16 | 2020-05-22 | 北京协同创新食品科技有限公司 | Production method of paste beverage containing oat grains and product thereof |
| CN111838487A (en) * | 2020-08-21 | 2020-10-30 | 光明乳业股份有限公司 | Raw material composition of oat water, oat water and preparation method thereof |
| CN112544716A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Dairy product containing phytosterol ester and oat and preparation method thereof |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
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