CN104430868B - A kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization - Google Patents
A kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization Download PDFInfo
- Publication number
- CN104430868B CN104430868B CN201410766464.3A CN201410766464A CN104430868B CN 104430868 B CN104430868 B CN 104430868B CN 201410766464 A CN201410766464 A CN 201410766464A CN 104430868 B CN104430868 B CN 104430868B
- Authority
- CN
- China
- Prior art keywords
- oat
- preparation
- pressure
- oatmeal
- ultrahigh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Cereal-Derived Products (AREA)
- Dairy Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization.Its raw material includes following component：Fresh milk, oatmeal, stabilizer and water, above-mentioned percentage are all the mass percent relative to the raw material；Described preparation method comprises the following steps：1. after enzyme preparation is well mixed with water, being mixed with oatmeal, oat slurry is filtered to obtain after enzymolysis；2. after stabilizer and fresh milk are well mixed, it is well mixed with 1. oat slurry that step obtains；3. by step, 2. products therefrom adds water constant volume after milling treatment of colloid, obtains precursor；4. by step, 3. obtained precursor progress is high-pressure homogeneous；5. the precursor after step 4. homogeneous is subjected to destroy the enzyme treatment；6. after the precursor after step 5. sterilization treatment is carried out into ultrahigh-pressure sterilization, you can.The preparation method of the present invention, solve the problems, such as protein precipitation, retain the nutritional ingredient of oat and fresh milk, finished product smooth in taste, nature, color and luster are milky white, have good stability.
Description
Technical field
The present invention relates to a kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization.
Background technology
Oat (Avena sativa L.) is grass, and the 6th is occupied in the production of world's cereal.It is common with other
Cereal crops are compared, and oat is rich in protein, beta glucan, unrighted acid, polyphenol etc., in preventing and treating as caused by high fat of blood
The effect of cardiovascular and cerebrovascular disease, control blood sugar for human body and fat-reducing etc., has been widely recognized, U.S.'s food and medicine pipe
Reason office (FDA) announced the function of oat " having reduces heart disease risk " in 1997.
At present, major part oat in China's is formed to oatmeal, oatmeal and Oat Cracker.These products do not have
Thoroughly solves the problems such as oat food single varieties, palatability difference.
Oats milk beverage is a kind of milk substitute products in good taste, nutritious.American-European countries treats as oat milk after ox
The 3rd kind of most important protein drink after breast, soya-bean milk.But oat prepares oat milk and larger technical barrier always be present,
Starch mainly in oat easily forms the very big colloid of viscosity with beta glucan, and even gel, protein easily precipitates
Deng.External oat dairy products mass selling, and China's oat milk product does not obtain good exploitation also.
Oat (Avena sativa L.) is grass, is one of comprehensive nutritive food best in cereal preparation,
Rich in saponin(e exclusive in protein, unrighted acid, dietary fiber and cereal, in preventing and treating heart and brain as caused by high fat of blood
The effect of vascular diseases, control blood sugar for human body and fat-reducing etc., has been widely recognized.In addition, the water solubility in oat
Beta glucan has reducing blood lipid, hypoglycemic, strengthen immunity, resisting oxidation and delaying senility and other effects, and healthy nutritive value is high.
At present, the processing for oat milk directly soaks slurrying using oat more or the allotment of oat water extract forms, fresh
There are the dairy products compounded using oat and fresh milk.This is due to starch and β-Portugal in oat in oat milk process
Glycan easily forms the very big colloid of viscosity, even gel, and easily precipitation causes system unstable etc. to protein.Asked for above-mentioned
Topic, also there is the method digested by high temperature to improve at present, but because hydrolysis temperature is general higher, easily causes protein denaturation and sink
Form sediment, therefore the product effect obtained is general.Therefore, how to overcome above-mentioned technical problem, prepare the breast system of oat and fresh milk compounding
Product are urgent problems to be solved.
The content of the invention
The technical problems to be solved by the invention are that the starch overcome in prior art oat is easily formed with beta glucan
The very big colloid of viscosity, even gel, and the defects of protein easily precipitates, there is provided one kind enzymolysis oat dairy products and
The preparation method of ultrahigh-pressure sterilization.The present invention uses the preparation method of ultrahigh-pressure sterilization, can be in the temperature near normal temperature or normal temperature
The effect of sterilization, enzyme deactivation is issued to, can effectively reduce protein precipitation problem in oat Milk drink, and pressure treatment is not destroyed
The covalent bond of food ingredients, so as to reduce the deterioration of the loss of nutritional ingredient caused by high temperature and color, smell and taste, at utmost protect
The nutritional ingredient of oat and fresh milk is stayed, the oat dairy products smooth in taste of preparation, nature, color and luster are milky white, have well
Stability.
The present invention solves above-mentioned technical problem by the following technical programs.
The invention provides a kind of preparation method for the ultrahigh-pressure sterilization for digesting oat dairy products, its raw material includes such as the following group
Point：Fresh milk 60-80%, oatmeal 3-6%, stabilizer 0.15-0.25% and water, above-mentioned percentage are all relative to the original
The mass percent of material；
Described preparation method comprises the following steps：
(1) after enzyme preparation is well mixed with water, mixed with the oatmeal after baking, oat slurry is filtered to obtain after enzymolysis；
Wherein, described enzyme preparation is amylase and carbohydrase, and the addition of described amylase is 0.3-0.4g/100g oatmeals,
The addition of described carbohydrase is 0.6-0.8g/100g oatmeals, and the temperature of the enzymolysis is 60-70 DEG C；
(2) after being well mixed stabilizer and fresh milk, the oat slurry obtained with step (1) is well mixed；
(3) step (2) products therefrom is added into water constant volume after milling treatment of colloid, obtains precursor；
(4) precursor made from step (3) is carried out high-pressure homogeneous；
(5) precursor after step (4) homogeneous is subjected to destroy the enzyme treatment；
(6) after the precursor after step (5) sterilization treatment being carried out into ultrahigh-pressure sterilization, described oat dairy products are produced；Its
In, the temperature of described ultrahigh-pressure sterilization is 10-25 DEG C, and the pressure of described ultrahigh-pressure sterilization is 450-800MPa, described
The time of ultrahigh-pressure sterilization is 10-20min.
In step (1), described oatmeal is preferably the oatmeal that 200 mesh sieving rates are higher than 95%, is more preferably flat
Equal fineness is less than 20 μm of oatmeal, and above-mentioned percentage is the mass percent for accounting for described oatmeal.
In step (1), described oatmeal is preferably crushed by oat raw mill and is made.Described oat raw material is this
Conventional oat raw material in field.The advance for the operating procedure that the operation of described baking preferably crushes in oat raw mill
OK.Described baking is this area common process, and described baking is preferably by oat raw material parch；The temperature of described parch
Preferably 180-250 DEG C of degree, is more preferably 180-220 DEG C, optimal for 190-210 DEG C；The time of described parch is preferable
Ground is 10-40min, is more preferably 20-35min；Preferably first by oat before the operating procedure of described oat raw material parch
Raw material successively through past dirt, remove heterochromatic grain and remove magnetic impurity the step of.Routinely grind the described this area that is ground to
Technique, described grinding technics is preferably to be refined using ultra micro of the temperature not higher than 10 DEG C.The equipment of the grinding is ability
Domain conventional grinding machine, preferably nonmetal medium Refining apparatus.
In step (1), described amylase is amylase in the art conventional, preferably alpha amylase, more preferably for
Amylex LT amylase.Described amylase is purchased from Co., Ltd in Danisco.The addition of described amylase is preferable
Ground is 0.32-0.36g/100g oatmeals.
In step (1), described carbohydrase is carbohydrase in the art conventional, preferably beta glucan enzyme, more preferably
For Diazyme P25 carbohydrase.Described carbohydrase is purchased from Co., Ltd in Danisco.The addition of described carbohydrase
Preferably 0.65-0.72g/100g oatmeals.
In step (1), the temperature of described water is preferably 60-70 DEG C, is more preferably 63-65 DEG C.
In step (1), the temperature of described enzymolysis is preferably 63-65 DEG C.
In step (1), the mass ratio of described oatmeal and described water is preferably (1:4)-(1:6), more preferably for
(1:4.5)-(1:5)。
In step (1), the time of described enzymolysis is preferably 25-35min, is more preferably 28-32min.
In step (1), described filtering is preferably filtered by the sieve of 90-120 mesh.
In step (2), described stabilizer is the conventional emulsion stabilizer for food, preferably selected from single diglycerol
Fatty acid ester, sucrose fatty ester, any one or more in gellan gum and xanthans, more preferably single diglycerine fatty acid
The mass ratio of ester, sucrose fatty ester, gellan gum and xanthans is 8:5:2:3 compound stabilizer.Described stabilizer is purchased from
Co., Ltd in Danisco.
In the present invention, described raw material preferably also includes sweetener.Described sweetener is the conventional generation in this area
The auxiliary material of sweet taste, preferably any one or more in white granulated sugar, brown granulated sugar, polydextrose and xylo-oligosaccharide, more preferably
Ground is polydextrose.The dosage of described sweetener is 3-5%, and above-mentioned percentage is the quality percentage relative to the raw material
Than.
In step (2), before the operating procedure that described stabilizer and fresh milk are well mixed, it is preferred that described is steady
It is first dry-mixed with sweetener to determine agent.
In step (2), described fresh milk can be the one or more in raw milk, raw sheep breast and raw camel breast, preferably
Ground is raw milk.Fresh milk of the present invention is to meet《National food safety standard --- lactogenesis》GB19301-2010 examination
Standard, general fat content >=3.1%, protein content >=2.8%, nonfat milk solids content >=8.1%, above-mentioned percentage
Respectively each component accounts for the mass percent of the fresh milk.The temperature of described fresh milk is preferably 70-85 DEG C, more preferably
For 75-80 DEG C.
Milling treatment of colloid described in step (3) is conventional method in food technology, the rotating speed of described milling treatment of colloid compared with
It is 3000-3500rpm goodly, is more preferably 3200-3400rpm.The operation of described constant volume is conventional method in food technology,
After the operating procedure of described constant volume, stirring 10-15min preferably, 10 ± 3 DEG C are cooled to.
In step (4), described high-pressure homogeneous method is the conventional method in food technology, typically in high pressure homogenizer
Middle progress, described high-pressure homogeneous temperature are preferably 65-75 DEG C.Described high-pressure homogeneous pressure is preferably 150-
160bar。
In step (5), the temperature of described enzyme deactivation is preferably 90-95 DEG C, and the time is preferably 5-10 minutes.
In step (6), the temperature of described ultrahigh-pressure sterilization is preferably 15-20 DEG C.The pressure of described ultrahigh-pressure sterilization
Power is preferably 600-700MPa.The time of described ultrahigh-pressure sterilization is preferably 15-18min.
In step (6), the rate of pressure rise of described ultrahigh-pressure sterilization is preferably 800-1000MPa/min, more preferably for
900-950MPa/min.The venting duration of described ultrahigh-pressure sterilization is preferably the 5-30 seconds, is more preferably the 5-10 seconds.
Preferably, after oat dairy products progress hot filling prepared by step (6), cool down preservation.Described filling behaviour
Make generally to meet SSOP (SSOP), Good Manufacture Practice (GMP) and hazard
(HACCP) requirement.
Oat dairy products are digested as made from the preparation method of above-mentioned ultrahigh-pressure sterilization present invention also offers a kind of.
It on the basis of common sense in the field is met, above-mentioned each optimum condition, can be combined, it is each preferably real to produce the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available.
The positive effect of the present invention is：
1st, in enzymolysis oat dairy products of the invention, sweetener addition is few, without addition essence.It is not only in good taste, and
And meet the demand of existing healthy living pattern.Meanwhile enzyme preparation reaction temperature is at 70 DEG C, less than conventional hydrolysis temperature, favorably
In the reservation of nutritional ingredient, reduce it is unstable caused by protein denaturation, and during actual factorial praluction, two kinds
Enzyme adds simultaneously, can greatly reduce operating process, reduces factory's power consumption, has great application prospect.
2nd, preparation method of the invention, sterilization, enzyme deactivation can be haveed the function that at the temperature near normal temperature or normal temperature, effectively
Reduce oat Milk drink in protein precipitation problem, reduce nutritional ingredient caused by high temperature loss and color, smell and taste it is bad
Change, and pressure treatment does not destroy the covalent bond of food ingredients, it is fragrant so as to reduce the loss of nutritional ingredient caused by high temperature and color
The deterioration of taste, the quality factors such as the texture of product are had some improvement.Pressure transmission speed is fast, uniform simultaneously, in the absence of pressure
Power gradient and dead angle, processing procedure are not influenceed by the size and shape of food, greatly remain the nutrition of oat into
Divide and good mouthfeel.
3rd, enzymolysis oat dairy products smooth in taste provided by the invention, nature, color and luster are milky white, have good stability,
Protein is not easy to precipitate, to improving the dietary structure of people and then improving compatriots' constitution highly significant.And cereal intake mode
Change, a kind of fresh and new sensation can not only be given people, while also incorporated more modern fast pace fashionable elements, more can
Meet nutritional need and psychological needs of the modern to life.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification selects.
The specific source of raw material is as follows in following embodiments：
Raw milk is purchased from Shanghai Bright Dairy ＆ Food Co., Ltd., and oatmeal is purchased from Beijing North Shang De Co., Ltds, white granulated sugar
Purchased from Shanghai City sugar industry tobacco and wine group, stabilizer and enzyme are purchased from Co., Ltd in Danisco.
Embodiment 1
Raw material contains following component：Raw milk 80%, oatmeal 3%, white granulated sugar 5%, stabilizer 0.15% and water, each group
It is 100% to divide mass percent sum；Above-mentioned percentage is mass percent；
Wherein, described stabilizer is single diglycerine fatty acid ester, sucrose fatty ester, the quality of gellan gum and xanthans
Than for 8:5:2:3 compound stabilizer.Enzyme preparation is Amylex LT amylase 0.09g (with addition 0.3g/100g oatmeals
Calculate) and the carbohydrase 0.18g of Diazyme P 25 (with addition 0.6g/100g oatmeals calculating) compounded.
Described preparation method comprises the following steps：
(1) by oat at 180 DEG C after parch 40min, by low temperature ultra micro fine grinding technology, by raw mill into powder,
Temperature is controlled to be not higher than 10 DEG C in process of lapping, the equipment for grinding use is nonmetal medium Refining apparatus, powder 200 after grinding
Mesh sieving rate is higher than 95%, and average fineness is less than 20 μm of ultimate attainment level, obtains oatmeal；
(2) enzyme preparation is added in 70 DEG C of hot water and stirred, then add the mass ratio of oatmeal, oatmeal and water
For 1:6；Digest 35min, after through 90 mesh sieves, be filtrated to get oat slurry；
(3) by stabilizer and white granulated sugar it is dry-mixed after add under high velocity agitation in 70 DEG C of warm milk, obtained with step (2)
Oat slurry is well mixed；
(4) slurries of the step (3) after well mixed are added into water constant volume after colloid mill 3000rpm processing, stir 10min,
And 7 DEG C are cooled to, obtain precursor；
(5) it is precursor made from step (4) is high-pressure homogeneous as being carried out in 75 DEG C, 150bar environment；
(6) precursor after step (5) homogeneous is heated to 90 DEG C, enzyme deactivation 10min；
(7) by precursor after step (6) sterilizing in 25 DEG C, ultrahigh-pressure sterilization 20min under 800MPa, wherein, rate of pressure rise is
800MPa/min, venting duration 30s；
(8) after hot filling, cooling, you can.
Embodiment 2
Raw material contains following component：Raw milk 65%, oatmeal 4%, polydextrose 3.5%, stabilizer 0.18% and water,
Each component mass percent sum is 100%；Above-mentioned percentage is mass percent；
Wherein, described stabilizer is single diglycerine fatty acid ester, sucrose fatty ester, the quality of gellan gum and xanthans
Than for 8:5:2:3 compound stabilizer.Enzyme preparation is Amylex LT amylase 0.136g (with addition 0.34g/100g oats
Powder calculate) and the carbohydrase 0.272g of Diazyme P 25 (with addition 0.68g/100g oatmeals calculating) compounded.
Described preparation method comprises the following steps：
(1) by oat at 200 DEG C after parch 20min, by low temperature ultra micro fine grinding technology, by raw mill into powder,
Temperature is controlled to be not higher than 10 DEG C in process of lapping, the equipment for grinding use is nonmetal medium Refining apparatus, powder 200 after grinding
Mesh sieving rate is higher than 95%, and average fineness is less than 20 μm of ultimate attainment level, obtains oatmeal；
(2) enzyme preparation is added in 63 DEG C of hot water and stirred, then add oatmeal, oatmeal is with water quality ratio
1:5；Digest 30min, after through 100 mesh sieves, be filtrated to get oat slurry；
(3) by stabilizer and polydextrose it is dry-mixed after add under high velocity agitation in 80 DEG C of warm milk, obtained with step (2)
Oat slurry be well mixed；
(4) slurries of the step (3) after well mixed are added into water constant volume after colloid mill 3300rpm processing, stir 10min,
And 10 DEG C are cooled to, obtain precursor；
(5) it is precursor made from step (4) is high-pressure homogeneous as being carried out in 65 DEG C, 160bar environment；
(6) precursor after step (5) homogeneous is heated to 95 DEG C, enzyme deactivation 8min；
(7) by precursor after step (6) sterilizing in 15 DEG C, ultrahigh-pressure sterilization 15min under 700MPa, wherein, rate of pressure rise is
950MPa/min, venting duration 5s；
(8) after hot filling, cooling, you can.
Embodiment 3
Raw material contains following component：Raw milk 60%, oatmeal 6%, brown granulated sugar 3%, stabilizer 0.25% and water, each group
It is 100% to divide mass percent sum；Above-mentioned percentage is mass percent；
Wherein, described stabilizer is single diglycerine fatty acid ester, sucrose fatty ester, the quality of gellan gum and xanthans
Than for 8:5:2:3 compound stabilizer.Described enzyme preparation is Amylex LT amylase 0.24g (with addition 0.4g/100g
Oatmeal calculate) and the carbohydrase 0.48g of Diazyme P 25 (with addition 0.8g/100g oatmeals calculating) answered.
Described preparation method comprises the following steps：
(1) by oat at 250 DEG C after parch 10min, by low temperature ultra micro fine grinding technology, by raw mill into powder,
Temperature is controlled to be not higher than 10 DEG C in process of lapping, the equipment for grinding use is nonmetal medium Refining apparatus, powder 200 after grinding
Mesh sieving rate is higher than 95%, and average fineness is less than 20 μm of ultimate attainment level, obtains oatmeal；
(2) enzyme preparation is added in 60 DEG C of hot water and stirred, then add the mass ratio of oatmeal, oatmeal and water
For 1:6；Digest 25min, after through 120 mesh sieves, be filtrated to get oat slurry；
(3) by stabilizer and brown granulated sugar it is dry-mixed after add under high velocity agitation in 85 DEG C of warm milk, obtained with step (2)
Oat slurry is well mixed；
(4) slurries of the step (3) after well mixed are added into water constant volume after colloid mill 3500rpm processing, stir 10min,
And 13 DEG C are cooled to, obtain precursor；
(5) it is precursor made from step (4) is high-pressure homogeneous as being carried out in 65 DEG C, 160bar environment；
(6) precursor after step (5) homogeneous is heated to 95 DEG C, enzyme deactivation 5min；
(7) by precursor after step (6) sterilizing in 10 DEG C, ultrahigh-pressure sterilization 10min under 450MPa, wherein, rate of pressure rise is
1000MPa/min, venting duration 5s；
(8) after hot filling, cooling, you can.
Embodiment 4
Raw material contains following component：Raw milk 68%, oatmeal 5%, polydextrose 4%, stabilizer 0.18% and water, respectively
Constituent mass percentage sum is 100%；Above-mentioned percentage is mass percent；
Wherein, described stabilizer is single diglycerine fatty acid ester, sucrose fatty ester, the quality of gellan gum and xanthans
Than for 8:5:2:3 compound stabilizer.Enzyme preparation is Amylex LT amylase 0.175g (with addition 0.35g/100g oats
Powder calculate) and the carbohydrase 0.335g of Diazyme P 25 (with addition 0.67g/100g oatmeals calculating) compounded.
Described preparation method comprises the following steps：
(1) by oat at 200 DEG C after parch 20min, by low temperature ultra micro fine grinding technology, by raw mill into powder,
Temperature is controlled to be not higher than 10 DEG C in process of lapping, the equipment for grinding use is nonmetal medium Refining apparatus, powder 200 after grinding
Mesh sieving rate is higher than 95%, and average fineness is less than 20 μm of ultimate attainment level, obtains oatmeal；
(2) enzyme preparation is added in 65 DEG C of hot water and stirred, then add the mass ratio of oatmeal, oatmeal and water
For 1:5；Digest 35min, after through 100 mesh sieves, be filtrated to get oat slurry；
(3) by stabilizer and polydextrose it is dry-mixed after add under high velocity agitation in 80 DEG C of warm milk, obtained with step (2)
Oat slurry be well mixed；
(4) slurries of the step (3) after well mixed are added into water constant volume after colloid mill 3300rpm processing, stir 10min,
And 12 DEG C are cooled to, obtain precursor；
(5) it is precursor made from step (4) is high-pressure homogeneous as being carried out in 65 DEG C, 160bar environment；
(6) precursor after step (5) homogeneous is heated to 95 DEG C, enzyme deactivation 10min；
(7) by precursor after step (6) sterilizing in 15 DEG C, ultrahigh-pressure sterilization 15min under 650MPa, wherein, rate of pressure rise is
900MPa/min, venting duration 7s；
(8) after hot filling, cooling, you can.
Embodiment 5
Raw material contains following component：Raw milk 75%, oatmeal 5.5%, xylo-oligosaccharide 5%, stabilizer 0.25% and water,
Each component mass percent sum is 100%；Above-mentioned percentage is mass percent；
Wherein, described stabilizer is single diglycerine fatty acid ester, sucrose fatty ester, the quality of gellan gum and xanthans
Than for 8:5:2:3 compound stabilizer.Enzyme preparation is Amylex LT amylase 0.193g (with addition 0.35g/100g oats
Powder calculate) and the carbohydrase 0.374g of Diazyme P 25 (with addition 0.68g/100g oatmeals calculating) compounded.
Described preparation method comprises the following steps：
(1) by oat at 240 DEG C after parch 15min, by low temperature ultra micro fine grinding technology, by raw mill into powder,
Temperature is controlled to be not higher than 10 DEG C in process of lapping, the equipment for grinding use is nonmetal medium Refining apparatus, powder 200 after grinding
Mesh sieving rate is higher than 95%, and average fineness is less than 20 μm of ultimate attainment level, obtains oatmeal；
(2) enzyme preparation is added in 65 DEG C of hot water and stirred, then add the mass ratio of oatmeal, oatmeal and water
For 1:4；Digest 30min, after through 100 mesh sieves, be filtrated to get oat slurry；
(3) by stabilizer and xylo-oligosaccharide it is dry-mixed after add under high velocity agitation in 75 DEG C of warm milk, obtained with step (2)
Oat slurry be well mixed；
(4) slurries of the step (3) after well mixed are added into water constant volume after colloid mill 3500rpm processing, stir 15min,
And 10 DEG C are cooled to, obtain precursor；
(5) it is precursor made from step (4) is high-pressure homogeneous as being carried out in 70 DEG C, 160bar environment；
(6) precursor after step (5) homogeneous is heated to 95 DEG C, enzyme deactivation 10min；
(7) by precursor after step (6) sterilizing in 20 DEG C, ultrahigh-pressure sterilization 20min under 550MPa, wherein, rate of pressure rise is
930MPa/min, venting duration 10s；
(8) after hot filling, cooling, you can.
Embodiment 6
Raw material contains following component：Raw milk 68%, oatmeal 4%, sweetener 3.5%, stabilizer 0.18% and water, respectively
Constituent mass percentage sum is 100%；Above-mentioned percentage is mass percent；
Wherein, described stabilizer is single diglycerine fatty acid ester, sucrose fatty ester, the quality of gellan gum and xanthans
Than for 8:5:2:3 compound stabilizer.Enzyme preparation is Amylex LT amylase 0.132g (with addition 0.33g/100g oats
Powder calculate) and the carbohydrase 0.268g of Diazyme P 25 (with addition 0.67g/100g oatmeals calculating) compounded.
Described preparation method comprises the following steps：
(1) by oat at 200 DEG C after parch 25min, by low temperature ultra micro fine grinding technology, by raw mill into powder,
Temperature is controlled to be not higher than 10 DEG C in process of lapping, the equipment for grinding use is nonmetal medium Refining apparatus, powder 200 after grinding
Mesh sieving rate is higher than 95%, and average fineness is less than 20 μm of ultimate attainment level, obtains oatmeal；
(2) enzyme preparation is added in 61 DEG C of hot water and stirred, then add the mass ratio of oatmeal, oatmeal and water
For 1:5；Digest 30min, after through 100 mesh sieves, be filtrated to get oat slurry；
(3) by stabilizer and polydextrose it is dry-mixed after add under high velocity agitation in 80 DEG C of warm milk, obtained with step (2)
Oat slurry be well mixed；
(4) slurries of the step (3) after well mixed are added into water constant volume after colloid mill 3300rpm processing, stir 10min,
And 10 DEG C are cooled to, obtain precursor；
(5) it is precursor made from step (4) is high-pressure homogeneous as being carried out in 65 DEG C, 160bar environment；
(6) precursor after step (5) homogeneous is heated to 95 DEG C, enzyme deactivation 7min；
(7) by precursor after step (6) sterilizing in 18 DEG C, ultrahigh-pressure sterilization 17min under 650MPa, wherein, rate of pressure rise is
940MPa/min, venting duration 6s；
(8) after hot filling, cooling, you can.
Effect example 1
Subjective appreciation is carried out to enzymolysis oat dairy products (by taking embodiment 2,4,6 as an example) of the present invention, with the good lattice in Taiwan
The osmanthus lattice oat milk of food limited company production is control, and subjective appreciation is completed by 20 assessment officers.Index score is high
Then effect is good by person, and evaluation is high, and as a result as shown in table 1, standards of grading are shown in Table 2.
Table 1
Table 2
For in stability test, size distribution is measured using Mastersizer Hydro3000；Stable dynamics
Parameter (stability index, SI) represents average backscattered light rate of change (△ BS), the smaller stability of SI within observing time
Better.
Data above shows that the embodiment of the present invention 2,4, the product prepared by 6 is in outward appearance, color and luster, texture, flavor, mouthfeel
It is superior to compare set product with stability aspect.The enzymolysis oat dairy products of the present invention are because without additionally adding essence, having more
Add soft full flavor and taste, obtain consumer Geng Gao preference degree, make product that there is higher added value.
Claims (9)
1. a kind of preparation method for the ultrahigh-pressure sterilization for digesting oat dairy products, its raw material include following component：Fresh milk 60-
80%, oatmeal 3-6%, stabilizer 0.15-0.25% and water, above-mentioned percentage are all the quality percentage relative to the raw material
Than；Described stabilizer is single diglycerine fatty acid ester, sucrose fatty ester, and the mass ratio of gellan gum and xanthans is 8:5:2:
3 compound stabilizer；
Described preparation method comprises the following steps：
(1) after enzyme preparation is well mixed with water, mixed with the oatmeal after baking, oat slurry is filtered to obtain after enzymolysis；Wherein,
Described enzyme preparation is amylase and carbohydrase, and the addition of described amylase is 0.3-0.4g/100g oatmeals, described
The addition of carbohydrase is 0.6-0.8g/100g oatmeals, and the temperature of the enzymolysis is 60-70 DEG C；
(2) after being well mixed stabilizer and fresh milk, the oat slurry obtained with step (1) is well mixed；
(3) step (2) products therefrom is added into water constant volume after milling treatment of colloid, obtains precursor；
(4) precursor made from step (3) is carried out high-pressure homogeneous；
(5) precursor after step (4) homogeneous is subjected to destroy the enzyme treatment；
(6) after the precursor after step (5) sterilization treatment being carried out into ultrahigh-pressure sterilization, described oat dairy products are produced；Wherein, institute
The temperature for the ultrahigh-pressure sterilization stated is 10-25 DEG C, and the pressure of described ultrahigh-pressure sterilization is 450-800MPa, described super-pressure
The time of sterilization is 10-20min.
2. preparation method as claimed in claim 1, it is characterised in that in step (1), described oatmeal sieves for 200 mesh
Rate is higher than 95% oatmeal, and above-mentioned percentage is the mass percent for accounting for described oatmeal；
In step (1), described oatmeal is crushed by oat raw mill and is made；The operation of described baking is ground in oat raw material
Carried out before the broken operating procedure that is milled, described baking is by oat raw material parch；The temperature of described parch is 180-250
℃；The time of described parch is 10-40min；Before the operating procedure of described oat raw material parch first by oat raw material according to
It is secondary through past dirt, remove heterochromatic grain and remove magnetic impurity the step of；The technique of described grinding is to be not higher than using temperature
10 DEG C of ultra micro fine grinding；The equipment of the grinding is nonmetal medium Refining apparatus.
3. preparation method as claimed in claim 2, it is characterised in that in step (1), described oatmeal is that average fineness is small
In 20 μm of oatmeal.
4. preparation method as claimed in claim 1, it is characterised in that in step (1), described amylase is alpha amylase, institute
The addition for the amylase stated is 0.32-0.36g/100g oatmeals；
In step (1), described carbohydrase is beta glucan enzyme, and the addition of described carbohydrase is 0.65-0.72g/100g swallows
Flour；
In step (1), the temperature of described water is 60-70 DEG C；
In step (1), the mass ratio of described oatmeal and described water is (1:4)-(1:6)；
In step (1), the time of described enzymolysis is 25-35min；
In step (1), described being filtered into is filtered by the sieve of 90-120 mesh.
5. preparation method as claimed in claim 4, it is characterised in that in step (1), described amylase is Amylex LT
Amylase；Described carbohydrase is Diazyme P25 carbohydrase.
6. preparation method as claimed in claim 1, it is characterised in that described raw material also includes sweetener, described sweet taste
Any one or more of agent in white granulated sugar, brown granulated sugar, polydextrose and xylo-oligosaccharide, the dosage of described sweetener are
3-5%, above-mentioned percentage are the mass percent relative to the raw material；
In step (2), before the operating procedure that described stabilizer and fresh milk are well mixed, described stabilizer elder generation and sweet taste
Agent is dry-mixed；
In step (2), described fresh milk be raw milk, raw sheep breast and raw camel it is newborn in one or more, the fresh butterfat
Fat content >=3.1%, protein content >=2.8%, nonfat milk solids content >=8.1%, above-mentioned percentage are respectively each component
The mass percent of the fresh milk is accounted for, the temperature of described fresh milk is 70-85 DEG C.
7. preparation method as claimed in claim 1, it is characterised in that the rotating speed of the milling treatment of colloid described in step (3) is
3000-3500rpm；After the operating procedure of described constant volume, 10-15min is stirred, is cooled to 10 ± 3 DEG C；
In step (4), it is described it is high-pressure homogeneous carried out in high pressure homogenizer, described high-pressure homogeneous temperature is 65-75 DEG C,
Described high-pressure homogeneous pressure is 150-160bar；
In step (5), the temperature of described enzyme deactivation is 90-95 DEG C, and the time is 5-10 minutes.
8. preparation method as claimed in claim 1, it is characterised in that in step (6), the temperature of described ultrahigh-pressure sterilization is
15-20 DEG C, the pressure of described ultrahigh-pressure sterilization is 600-700MPa, and the time of described ultrahigh-pressure sterilization is 15-18min；
In step (6), the rate of pressure rise of described ultrahigh-pressure sterilization is 800-1000MPa/min, described ultrahigh-pressure sterilization
Venting duration is the 5-30 seconds.
9. oat dairy products are digested made from a kind of preparation method as described in claim any one of 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410766464.3A CN104430868B (en) | 2014-12-11 | 2014-12-11 | A kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410766464.3A CN104430868B (en) | 2014-12-11 | 2014-12-11 | A kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104430868A CN104430868A (en) | 2015-03-25 |
| CN104430868B true CN104430868B (en) | 2018-01-09 |
Family
ID=52878218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410766464.3A Active CN104430868B (en) | 2014-12-11 | 2014-12-11 | A kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104430868B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023021240A1 (en) * | 2021-08-16 | 2023-02-23 | Oy Karl Fazer Ab | Oat-based dispersions, food products, and processes for making the same |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145843A (en) * | 2015-07-31 | 2015-12-16 | 重庆市天友乳业股份有限公司 | High-fiber oat and milk beverage and production method thereof |
| CN105145813A (en) * | 2015-08-24 | 2015-12-16 | 天津市恒安食品有限公司 | Dairy drink cold sterilization method |
| CN105613735A (en) * | 2015-12-23 | 2016-06-01 | 济南恒辉科济食品配料有限公司 | Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological method thereof |
| CN106720358A (en) * | 2016-11-28 | 2017-05-31 | 山东坤泰生物科技有限公司 | A kind of blending type modulation breast and preparation method thereof |
| CN106665855A (en) * | 2016-11-28 | 2017-05-17 | 山东坤泰生物科技有限公司 | Low-lactose formulated modified milk and preparation method thereof |
| CN106615145A (en) * | 2016-12-12 | 2017-05-10 | 山东坤泰生物科技有限公司 | Compounding type oat flavored modified milk and preparation method thereof |
| CN107712610A (en) * | 2017-09-11 | 2018-02-23 | 陈顺利 | A kind of production technology of oat slurry |
| TWI664913B (en) * | 2017-11-16 | 2019-07-11 | 統一企業股份有限公司 | Preparation method of cereal beverage and cereal beverage |
| CN109730149B (en) * | 2018-12-30 | 2022-06-03 | 光明乳业股份有限公司 | Normal-temperature drinking fermented milk and preparation method thereof |
| CN111772071A (en) * | 2020-07-13 | 2020-10-16 | 河南叮当牛食品有限公司 | Pure plant oat milk and preparation method 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 |
| CN113349320B (en) * | 2021-06-07 | 2022-12-06 | 苏州金猫咖啡有限公司 | Production method of oat milk beverage |
| CN113575814A (en) * | 2021-06-16 | 2021-11-02 | 杭州耐雀生物科技有限公司 | Total-nutrient composite oat pulp composition and preparation method and application thereof |
| FI130128B (en) * | 2022-01-24 | 2023-03-08 | Fazer Ab Oy Karl | Method for preparing oat-based condiments |
| CN116195646A (en) * | 2023-03-03 | 2023-06-02 | 天津科技大学 | Preparation method of whole oat milk |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467559A (en) * | 2007-12-28 | 2009-07-01 | 天津市华泰森淼生物工程技术有限公司 | Liquid bovine colostrum |
| CN102550682A (en) * | 2011-12-31 | 2012-07-11 | 北京三元食品股份有限公司 | Oat milk and preparation method thereof |
| CN102813001A (en) * | 2012-09-03 | 2012-12-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing oats and production method thereof |
| CN103211034A (en) * | 2013-04-22 | 2013-07-24 | 安徽真心食品有限公司 | Oat-pistachio-nut high-fiber mixed plant protein beverage and production method thereof |
| CN103891897A (en) * | 2012-12-28 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Hydrolyzed oat milk-containing drink and preparation method thereof |
-
2014
- 2014-12-11 CN CN201410766464.3A patent/CN104430868B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467559A (en) * | 2007-12-28 | 2009-07-01 | 天津市华泰森淼生物工程技术有限公司 | Liquid bovine colostrum |
| CN102550682A (en) * | 2011-12-31 | 2012-07-11 | 北京三元食品股份有限公司 | Oat milk and preparation method thereof |
| CN102813001A (en) * | 2012-09-03 | 2012-12-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing oats and production method thereof |
| CN103891897A (en) * | 2012-12-28 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Hydrolyzed oat milk-containing drink and preparation method thereof |
| CN103211034A (en) * | 2013-04-22 | 2013-07-24 | 安徽真心食品有限公司 | Oat-pistachio-nut high-fiber mixed plant protein beverage and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023021240A1 (en) * | 2021-08-16 | 2023-02-23 | Oy Karl Fazer Ab | Oat-based dispersions, food products, and processes for making the same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104430868A (en) | 2015-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104430868B (en) | A kind of preparation method for digesting oat dairy products and ultrahigh-pressure sterilization | |
| CN103053696B (en) | Compound protein milk beverage and preparation method thereof | |
| CN1291664C (en) | Soymilk composition and production method | |
| CN103168856B (en) | Brown rice syrup vegetable protein beverage and preparation method thereof | |
| US20080268098A1 (en) | High-Fiber Soybean Products and Process for the Preparation Thereof | |
| CN104605440B (en) | A kind of coconut juice beverage and preparation method thereof | |
| CN102406212B (en) | Grain beverage and preparation method thereof | |
| CN102349610B (en) | Minor-cereal granules | |
| CN109122878A (en) | Oat walnut drink and preparation method thereof | |
| CN106616943B (en) | Instant black fungus nutritional paste and preparation method thereof | |
| JP2009273412A (en) | Red-colored functional soymilk yoghurt | |
| CN103125854A (en) | Highland barley nutrition powder and production method thereof | |
| CN103610193A (en) | High-nutrition oat beverage and preparation method of solid matrix thereof | |
| KR101589250B1 (en) | Hericium erinaceum Containing Bean Curd And Method for Producing the Same | |
| CN112167353A (en) | Fermented walnut soybean milk and preparation method thereof | |
| Yu et al. | Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects | |
| CN102349682B (en) | Preparation method of coarse cereal granules | |
| CN102870885A (en) | Lotus root and fructus lycii milk tea and preparation technology thereof | |
| CN107624874A (en) | A kind of method for preparing natural Walnut Milk and natural Walnut Milk | |
| KR20130085216A (en) | Almond beverage and the method manufacturing thereof, and the product containing almond beverage and the method manufacturing thereof | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN106605712A (en) | Making method of iron-rich soybean foods | |
| KR102044750B1 (en) | The manufacturing method of alternative milk without chemical additives using nuts | |
| KR101946460B1 (en) | Method for preparing milk substitute from rice | |
| CN112155058A (en) | Soybean milk tea powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |