CN103976024B - A kind of oat milk goods and preparation method thereof - Google Patents
A kind of oat milk goods and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a kind of oat milk goods and preparation method thereof, by mass percentage, raw material is containing, for example the cold sky of the oat bran powder of the oat grain of the raw material milk of lower component: 35-50%, 4-10%, 0.5-1%, 0.4-0.8%, the thickener of 0.02-0.04%, the sweetener of 0.02-0.04% and water; Wherein, thickener is carragheen and/or gellan gum; Preparation feed liquid A and feed liquid B; Prepared by feed liquid A: oat grain is boiled 20 ~ 30min in boiling water, then adds oat bran powder, insulated and stirred 5 ~ 10min; Prepared by feed liquid B: raw material milk, cold sky, thickener, sweetener and water are mixed; Feed liquid A and feed liquid B is mixed; Carry out immersion ultra high temperature short time sterilization; Hot filling, cooling.Oat milk goods good mouthfeel of the present invention, oat bulky grain elasticity mouthfeel, good stability can be experienced.
Description
Technical field
The present invention relates to a kind of oat milk goods 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 the disease such as worn with age of puerpera to promote lactation and strengthen, the bad and people for the treatment of infant nutrition as recorded oat in Chinese ancient books; Compendium of Material Medica is recorded: " 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 acknowledge by medical circle of all times.Reduce blood pressure, reduce cholesterol, control colorectal cancer, control heart disease.The cardiovascular and cerebrovascular disease that naked oats energy prevention and therapy is caused by high fat of blood.Namely take naked oats sheet 3 months (taking 100 grams day), obviously can reduce cholesterol, triglyceride, beta lipoprotein in cardiovascular and liver, total effective rate reaches 87.2%, and its curative effect and coronary heart disease without significant difference, and have 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, beneficial gas, qi-restoratives, hidroschesis, nourishing the stomach, ease constipation effect.Oat not only can prevention of arterial sclerosis, fatty liver, diabetes, coronary heart disease, and have good auxiliary therapeutic action to constipation and oedema etc., the muscle power of people can be strengthened, promote longevity.In addition, the pressure that it can also improve blood circulation, alleviation life and work brings; Effect that the mineral matters such as the calcium contained, phosphorus, iron, zinc also have prevention of osteoporosis, promote wound healing, prevent anaemia is superfine product of replenishing the calcium.And linoleic acid extremely abundant in oat, strengthen muscle power to the elderly, promoting longevity also is have greatly Bi benefit.
Oat usually locates the modern working clan of what tense situation for present situation, is a kind ofly to take into account the nutrition unlikely what healthy food of getting fat again.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 losing weight in addition.
Cold sky is the extract of red algae wall breaking technology, and calorie is very low, containing a large amount of native cellulose (87%), the absorption of sugar, metabolism of lipid and cholesterol can be reduced, easily have satiety, also reduce blood pressure, the function such as cholesterol, prevention colorectal cancer, liking very by loss of weight race.Food and agricultural organization of Han Tian united state confirms as 21 century healthy food.The characteristic that cold sky has chance water then to send out, water imbibition are 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.Cold sky low-calorie low in calories can increase feces volume without the intake upper limit, high microsteping, have effectiveness such as eliminating constipation, U.S. face, fat-reducing, Chronic disease prevention, can be described as the food of modern's most glamour.
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 the calcium known by us, the content of phosphorus, iron, zinc, copper, manganese, molybdenum is all a lot.Milk is the best source of human calcium, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.
Milk, oat, with the nutrition of its high-quality, delicious food and relatively low heat, are known as healthy food by people.In order to cater to the different taste demand of consumer, improve whole people's fitness, dairy produce enterprise produces various dairy products, but due to the ingredient properties of oat itself, the local flavor of product, mouthfeel, stability will be caused not good enough if directly added by oat in milk, and the anti-situation of giving birth to of oat can be occurred in storage process.
Summary of the invention
Technical problem to be solved by this invention cannot retain to overcome oat milk of the prior art the defect that aging anti-life easily occurs the not good and oat milk particle of oat oarse-grained elasticity mouthfeel, the stability of oat milk product within the shelf-life, provides a kind of completely new oat milk goods and preparation method thereof.Oat milk goods good mouthfeel of the present invention, oat bulky grain elasticity mouthfeel can be experienced, good stability, shelf shelf-life reach 6 months, and have 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 milk goods, by mass percentage, its raw material is containing, for example the cold sky of the oat bran powder of the oat grain of the raw material milk of lower component: 35-50%, 4-10%, 0.5-1%, 0.4-0.8%, the thickener of 0.02-0.04%, the sweetener of 0.02-0.04% and water, and each constituent mass percentage sum is 100%; Wherein, described thickener is carragheen and/or gellan gum;
Described preparation method comprises the steps:
(1) feed liquid A and feed liquid B is prepared;
Described feed liquid A is prepared by following method: described oat grain is boiled 20 ~ 30min in boiling water, then adds 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 is mixed;
(3) immersion ultra high temperature short time sterilization (immersion UHT sterilization) is carried out;
(4) hot filling, cooling.
In the present invention, described raw material milk is the raw material milk that this area routine uses, and is generally raw milk, skimmed milk or reconstituted milk.Described raw milk refers to the raw milk meeting " food national safety standard---raw milk " (GB19301) acquisition criteria.Described reconstituted milk is obtained 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 grain is the oat grain of this area routine, and oat grain is generally through decortication process, and peeling technology is this area common process.The content of described oat grain 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 grain decortication processing procedure and pulverizes the product processed.Preferably, described oat bran powder is the oat bran powder sieved through being greater than 80 orders.The content of described oat bran powder is preferably 0.7-1.0%.
In the present invention, described cold sky is the cold sky of this area routine.The content in described cold sky is preferably 0.6-0.8%.Preferably, described cold sky is the cold sky that can form gel below 10 DEG C in 2min.
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 this area conventional sweetener, is preferably one or more in Sucralose, Aspartame, honey element and steviol glycoside, is more preferably steviol glycoside.
In the present invention, preferably, also containing flavoring essence in described raw material.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, the flavoring essence described in preferably adding in step (2), mixes.
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 DEG C.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 DEG C.The time of described mixing is preferably 10-20min.Described mixing is preferably for being uniformly mixed.
In the present invention, preferably, described feed liquid B, lower than 0.3%, is carried out grinding refinement by the fat content in step (2) in described feed liquid B;
Fat content in described feed liquid B is 0.3-1.5%, and described feed liquid B is carried out one-level homogeneous;
Fat content in described feed liquid B is greater than 1.5%, and described feed liquid B is carried out double-stage homogenization, and described percentage is the mass percent relative to described feed liquid B.
Wherein, the method for described grinding refinement and condition are conventional method and the condition of this area, preferably use colloid mill to carry out grinding 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 DEG C.Described one-level homogeneous generally can use APVGaulin132Q homogenizer or Gaulin185Q homogenizer to carry out.When adopting APVGaulin132Q 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 DEG C.Described double-stage homogenization generally can use APVGaulin5Q, Rannie5Q homogenizer, APVGaulin132T or Rannie132T homogenizer carries 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 DEG C.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 DEG C.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 DEG C; Described is cooled to this area routine operation, preferably for tunnel is cooled to less than 10 DEG C.
Present invention also offers the oat milk goods obtained by above-mentioned preparation method.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: oat milk goods 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 grain, shelf shelf-life, and has generation meal fat-reducing effect.
Detailed description of the invention
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, conventionally 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 grain and oat bran powder are purchased from Beijing Shuofang Shangde Technology Development Co., Ltd.;
Thickener purchased from Si Bikai can company, Danisco (China) Co., Ltd;
Sweetener is purchased from Shanghai Jie Cong trade Co., Ltd;
Cold sky is purchased from Qingdao Libangda Marine Technology Co., Ltd., and model is 172-18, and extracting raw material is marine red alga agar (Gelidiumamansii)
Other material and facilities do not illustrated all are obtained by conventional commercial approach.
Embodiment 1:
1, composition of raw materials (see table 1).
The composition of raw materials of table 1 embodiment 1
2, preparation method:
1. boil 20min by the oat grain boiling water of peeling, then add oat bran powder, at 80 DEG C of insulated and stirred 5min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred 10min at 75 DEG C and mixes, 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 one-level homogeneous, wherein, one-level homogenization pressure is 20MPa, and homogenizing temperature is 65 DEG C, and described percentage is the mass percent relative to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred 10min with flavoring essence together with 60 DEG C, mix;
5. carry out immersion superhigh temperature instantaneous (also known as InfusionUHT, being called for short immersion UHT) sterilization, sterilization temperature is 135 DEG C, and sterilizing time is 1s;
6. hot filling, tunnel is cooled to less than 10 DEG C, to obtain final product; Wherein, filling temperature is 50 DEG C.
These oat milk goods have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat grain, the shelf shelf-life can reach six months.
Embodiment 2:
1, composition of raw materials (see table 2).
The composition of raw materials of table 2 embodiment 2
2, preparation method:
1. boil 30min by the oat grain boiling water of peeling, then add oat bran powder, at 83 DEG C of insulated and stirred 10min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred 15min at 78 DEG C, mix, obtain feed liquid B;
3. the fat content in described feed liquid B is 1.55%, and feed liquid B is carried out double-stage homogenization, and wherein one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65-70 DEG C; Described percentage is the mass percent relative to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred 12min with flavoring essence together with 65 DEG C, mix;
5. carry out immersion superhigh temperature instantaneous (also known as InfusionUHT, being called for short immersion UHT), sterilization temperature is 140 DEG C, and sterilizing time is 1s;
6. hot filling, is cooled to less than 10 DEG C, obtains final product; Wherein, filling temperature is 55 DEG C.
These oat milk goods have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat grain, the shelf shelf-life can reach six months.
Embodiment 3:
1, composition of raw materials (see 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. boil 25min by the oat grain boiling water of peeling, then add oat bran powder, at 85 DEG C of insulated and stirred 8min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred 15min at 80 DEG C, 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 one-level homogeneous, and wherein homogenization pressure is 20MPa, and homogenizing temperature is 65 DEG C; Described percentage is the mass percent relative to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred 12min with flavoring essence together with 70 DEG C, mix;
5. carry out immersion superhigh temperature instantaneous (also known as InfusionUHT, being called for short immersion UHT), sterilization temperature is 140 DEG C, and sterilizing time is 3s;
6. hot filling, is cooled to less than 10 DEG C, obtains final product; Wherein, filling temperature is 60 DEG C.
These oat milk goods have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat grain, the shelf shelf-life can reach six months.
Embodiment 4:
1, composition of raw materials (see 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. boil 25min by the oat grain boiling water of peeling, then add oat bran powder, at 83 DEG C of insulated and stirred 8min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred 20min at 80 DEG C, 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 one-level homogeneous; Wherein homogenization pressure is 12MPa, and homogenizing temperature is 65-70 DEG C; Described percentage is the mass percent relative to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred 15min with flavoring essence together with 70 DEG C, mix;
5. carry out immersion superhigh temperature instantaneous (also known as InfusionUHT, being called for short immersion UHT), sterilization temperature is 137 DEG C, and sterilizing time is 3s;
6. hot filling, is cooled to less than 10 DEG C, obtains final product; Wherein, filling temperature is 60 DEG C.
These oat milk goods have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat grain, the shelf shelf-life can reach six months.
Embodiment 5:
1, composition of raw materials (see 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. boil 25min by the oat grain boiling water of peeling, then add oat bran powder, at 83 DEG C of insulated and stirred 7min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred 10min at 80 DEG C, 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 double-stage homogenization; Wherein one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is 5MPa, and homogenizing temperature is 65-70 DEG C; Described percentage is the mass percent relative to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred 10min with flavoring essence together with 70 DEG C, mix;
5. carry out immersion superhigh temperature instantaneous (also known as InfusionUHT, being called for short immersion UHT), sterilization temperature is 135 DEG C, and sterilizing time is 3s;
6. hot filling, is cooled to less than 10 DEG C, obtains final product; Wherein, filling temperature is 50 DEG C.
These oat milk goods have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat grain, the shelf shelf-life can reach six months.
Embodiment 6:
1, composition of raw materials (see 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. boil 25min by the oat grain boiling water of peeling, then add oat bran powder, at 80 DEG C of insulated and stirred 8min, obtain feed liquid A;
2. raw material milk, cold sky, thickener, sweetener and water are stirred 20min at 75 DEG C, 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 one-level homogeneous, and wherein one-level homogenization pressure is 18MPa, and homogenizing temperature is 65-70 DEG C; Described percentage is the mass percent relative to described feed liquid B quality;
4. the feed liquid B after homogeneous, feed liquid A are stirred 15min with flavoring essence together with 60 DEG C, mix;
5. carry out immersion superhigh temperature instantaneous (also known as InfusionUHT, being called for short immersion UHT), sterilization temperature is 137 DEG C, and sterilizing time is 3s;
6. hot filling, is cooled to less than 10 DEG C, obtains final product; Wherein, filling temperature is 50 DEG C.
These oat milk goods have good local flavor, color and luster and mouthfeel, stable uniform, and without precipitated and separated, without the aging anti-life of oat grain, the shelf shelf-life can reach six months.
Effect example 1
To embodiment 1 ~ 6, fruit juice prepared by comparative example 1 carries out sensory evaluation.Trial test number 100 people, respectively to embodiment 1 ~ 6, comparative example 1 is tasted, adopt blank scoring mechanism, mouthfeel, oat grain mouthfeel, overall mouth feel, taste is frozen respectively to evaluate product and to give a mark from the cold sky of product, every full marks 10 points, mark height is then 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
Shown by above data, the fruit juice prepared by the present invention, mouthfeel, color and luster, taste obtain accreditation substantially, clean taste, bright in colour, wherein embodiment 6 degree of recognition is the highest.
Contrast grins 1
Boil 35min by the oat grain boiling water of peeling in this comparative example, then add oat bran powder, be incubated 80 DEG C of stirring 12min, obtain all the other processing steps of feed liquid A. and condition with embodiment 6.
In this comparative example, oat grain fragmentation is nonelastic, and has the mouthfeel of sticking with paste mouth.
Comparative example 2
Do not add cold sky in this comparative example, all the other processing steps and condition are with embodiment 6.
The product of this comparative example freezes mouthfeel without cold sky, and the filling rear oat grain of sterilization precipitates in a large number, has flexible oat grain and starts to occur aging phenomenon of relapse, and have part butter oil to float, therefore cannot realize the present invention after 1 month.
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 grain skewness that this comparative example is produced, great majority are deposited in bottom, and product therefore cannot be made to 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.
Occur line clogging phenomenon in this comparative example sterilization process, easily causing cannot consecutive production.
Comparative example 5
This comparative example adopts common cold filling (20 ~ 25 DEG C), and all the other processing steps and condition are with embodiment 6.
The filling process that this comparative example adopts, filling head Severe blockage, cannot produce.
Claims (10)
1. the preparation method of oat milk goods, by mass percentage, its raw material is containing, for example the cold sky of the oat bran powder of the oat grain of the raw material milk of lower component: 35-50%, 4-10%, 0.5-1%, 0.4-0.8%, the thickener of 0.02-0.04%, the sweetener of 0.02-0.04% and water, and each constituent mass percentage sum is 100%; Wherein, described thickener is carragheen and/or gellan gum; Described preparation method comprises the steps:
(1) feed liquid A and feed liquid B is prepared;
Described feed liquid A is prepared by following method: described oat grain is boiled 20 ~ 30min in boiling water, then adds 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 is mixed;
(3) immersion ultra high temperature short time sterilization is carried out;
(4) hot filling, cooling.
2. preparation method as claimed in claim 1, it 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 grain is 7-8%; And/or the content in described cold sky 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, it 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 the oat bran powder sieved through being greater than 80 orders;
And/or described cold sky is the cold sky that can form gel below 10 DEG C in 2min;
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, also containing flavoring essence in described raw material; When also comprising described flavoring essence in described raw material, the flavoring essence described in adding in step (2), mixes.
4. preparation method as claimed in claim 3, it 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, it 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 DEG C, 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 DEG C, and 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, it is characterized in that, described feed liquid B, lower than 0.3%, is carried out grinding refinement by the fat content in step (2) in described feed liquid B; Fat content in described feed liquid B is 0.3-1.5%, and described feed liquid B is carried out one-level homogeneous; Fat content in described feed liquid B is greater than 1.5%, and described feed liquid B is carried out double-stage homogenization, and described percentage is the mass percent relative to described feed liquid B.
7. preparation method as claimed in claim 6, is characterized in that, described grinding refinement uses 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 DEG C; 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 DEG C.
8. preparation method as claimed in claim 1, it is characterized in that, in step (2), the temperature of described mixing is 60 ~ 70 DEG C, 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, it is characterized in that, in step (3), the sterilization temperature of described immersion ultra high temperature short time sterilization is 135-140 DEG C; 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 DEG C; And/or the described tunnel that is cooled to is cooled to less than 10 DEG C.
10. the oat milk goods that the preparation method as described in claim 1-9 any one obtains.
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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 |
| 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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