CN107041423A - A kind of oat buffalo milk drink and preparation method thereof - Google Patents
A kind of oat buffalo milk drink and preparation method thereof Download PDFInfo
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- CN107041423A CN107041423A CN201611211967.XA CN201611211967A CN107041423A CN 107041423 A CN107041423 A CN 107041423A CN 201611211967 A CN201611211967 A CN 201611211967A CN 107041423 A CN107041423 A CN 107041423A
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- oat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses a kind of oat buffalo milk drink and preparation method thereof, belongs to food processing technology field.Oat buffalo milk drink of the present invention is made up of following parts by weight raw material：2 10 parts of 30 50 parts of oat, 60 90 parts of buffalo milk, 23 parts of pectase, 38 parts of saccharomycete, 25 parts of honey and donkey-hide gelatin.Its preparation method includes preparing oat enzymolysis liquid, prepares buffalo milk yogurt, allotment, sterilization and pack.The present invention with the addition of the oat enzymolysis liquid that nutrition easily absorbs in buffalo milk, the double nutrition of oat and milk is reached perfect adaptation, meets nutritional need and psychological needs of the modern consumer to life.
Description
Technical field
The invention belongs to food processing technology field, more particularly to dairy product processing field, and in particular to a kind of oat water
Milk drink and preparation method thereof.
Background technology
Oat serves not only as a kind of resistance to hungry cold-resistant food in Ancient Times in China, also serves as a kind of medicine, such as：Described in Chinese ancient books
Oat can be used for bad and people the disease such as worn with age of puerpera's lactagogue, treatment infant nutrition；《Compendium of Materia Medica》Record：" oat property
It is sweet, put down, it is nontoxic, have ease constipation, defecating feces excretion, control the diseases such as difficult labour "；The international oat of Second Committee in 1985 can on famous American
Cereal scholar Robert points out：" compared with other cereal, oat has anti-lipid composition, highly-water-soluble colloid, nutrient balance
Protein, it has abnormal important value to improving level of human health "；The 5th international oat in 1996 can on health
Si Tansi is pointed out：" oat can mitigate hyperlipemia, regulation blood glucose and insulin, and control body weight promotes stomach health "；And near
Over more than 20 years, the state such as China, the U.S., Britain, Canada, Japan is observed or animal experiment by human clinical, has confirmed swallow
Wheat, which has, promotes enterogastric peristalsis, defaecation, the function of suppressing colon cancer, and with the effect of reduction cholesterol, also has often edible
Oat can prevent and treat the cardiovascular and cerebrovascular disease as caused by hyperlipemia, control noninsulin dependent diabetes and treatment
Obesity, and the toxic side effect induced without any chemicals；Therefore, oat is a kind of doctor's food homology, the grain of dietotherapeutic
Crop, if the quality of product will necessarily be lifted by being added in milk product, is favored by consumer.
Buffalo milk be described as butter oil contained in " king in milk ", " breast in treasure ", buffalo milk, protein, amino acid,
Vitamin, trace element etc. are above black-and-white flower milk, and the dry matter content of buffalo milk is 18.9%, respectively than black-and-white flower milk
And human milk high 19% and 27%；Wherein optimum upgrowth and development of children and the zinc of anti-aging, iron, calcium content is especially high, is considered as
Be it is best replenish the calcium, one of zinc supplementation food, be suitable to people of all ages nutraceutical.
But, due to the ingredient properties of oat in itself, if oat, which is directly added into buffalo milk, will cause the wind of product
Taste and mouthfeel be not good enough, and anti-raw situation etc. occurs.Given this situation, is digested oat using zymolysis technique, not only
It can solve the above problems, and product will be made to be more easy to digest and assimilate, and be conducive to the following process of product.
The content of the invention
It is an object of the invention to provide a kind of technique is simple, security performance is high, cost is less and excellent taste oat
Buffalo milk drink, discloses a kind of oat buffalo milk drink and preparation method thereof.
A kind of oat buffalo milk drink, the oat buffalo milk drink is made up of following parts by weight raw material：Oat 30-50
Part, 60-90 parts of buffalo milk, 2-3 parts of pectase, 3-8 parts of saccharomycete, 2-5 parts of honey and 2-10 parts of donkey-hide gelatin, its preparation method is such as
Under：
1）Prepare oat enzymolysis liquid：
A. oat is carried out at 100-150 DEG C bakeing 50-80 minutes；
B. oat is crushed to 80-100 mesh, be added in enzymatic vessel；
C. it is 1 by the material liquid volume ratio of oat and water:5-20 is added after water, is warming up to 80-90 DEG C, is incubated 60-100 minutes；
D. oat and water are added after enzyme carries out enzymolysis 50-90 minutes by 0.01-0.5% amount of gross mass and carries out the enzyme that goes out；
E. 50-90 mesh is crushed to, oat enzymolysis liquid is produced；
2）Prepare buffalo milk yogurt：
A. pre-process：After fresh buffalo milk is de-gassed, it is put into milk-storage tank and stores cooling；
B. homogeneous：The homogeneous under 70-85 DEG C of temperature, pressure 20-35MPa；
C. sterilize：High-voltage pulse sterilization is carried out under the conditions of field strength 60-80kV/cm, burst length 800-1000us；
D. inoculation fermentation：Buffalo milk and saccharomycete are placed in fermentation tank and fermented, fermentation temperature is 25-32 DEG C, in acidity
Fermentation termination is reached when being not less than 70 degree, is cooled down immediately, buffalo milk yogurt is obtained；
3）Allotment：
A. ferment：By oat enzymolysis liquid, pectase, donkey-hide gelatin and buffalo milk yogurt mixed fermentation, the pH value of regulation system is 3.0-
Fermented after 4.5, sealing and fermenting 7-10 days keeps the temperature of jar fermenter at 25-30 DEG C, is spaced stirring in 2-3 days once, stirring
Uniformly, filtered after fermentation ends, obtain mixed fermentation liquid；
B. mix：Mixed fermentation liquid is added to 50-60 DEG C, squeezes into high-speed stirred tank, honey is added under agitation, stir
Mixing 15-20 minutes makes it fully dissolve；
C. homogeneous：By the heating of mixed material at 65-70 DEG C, the homogeneous under 20-35MPa pressure obtains oat buffalo milk drink
Stoste；
4）Sterilization and packaging：
By the oat buffalo milk drink stoste of above-mentioned acquisition through 65-80 DEG C of sterilization, kept for 10-15 minutes, after sterilization terminates, treated certainly
Normal temperature so is cooled to, packaging is got product.
It is preferred that, the one or more of described enzyme in amylase, carbohydrase, protease and cellulase.
It is preferred that, the step 1）Middle enzymolysis time is 30-60 minutes；The enzyme that goes out is gone out enzyme using steam, when enzyme temperature of going out
Spend for 90-110 DEG C when carry out insulation and go out enzyme 10-20 minutes.
It is preferred that, the step 2）The field strength of middle sterilization be 70kV/cm, burst length 900us under the conditions of carry out high-tension pulse
Charge bacterium.
The substantive distinguishing features of the present invention and progress are：
1）The present invention with the addition of the oat enzymolysis liquid that nutrition easily absorbs in buffalo milk, reach the double nutrition of oat and milk
Perfect adaptation, meets nutritional need and psychological needs of the modern consumer to life.
2）The present invention is in oat buffalo milk drink is brewed, without any additive and organic pigment, the choosing to raw material
Take, the handling process such as cleaning of raw material, the cleaning of jar fermenter is rigid in checking up, selecting and controlling to raw material, the selection at water source
Making step is all strict controlled in, the possibility that finished product carries harmful levels of pathogens is greatly reduced.
Embodiment
Embodiment 1
Raw material：Oat 30kg, buffalo milk 60kg, pectase 2kg, saccharomycete 3kg, honey 2kg and donkey-hide gelatin 2kg, its preparation method
It is as follows：
1）Prepare oat enzymolysis liquid：
A. oat is carried out at 100 DEG C bakeing 80 minutes；
B. oat is crushed to 100 mesh, be added in enzymatic vessel；
C. it is 1 by the material liquid volume ratio of oat and water:5 add after water, are warming up to 90 DEG C, are incubated 60 minutes；
D. oat and water are added after enzyme carries out enzymolysis 90 minutes by 00.5% amount of gross mass and carries out the enzyme that goes out；Work as enzyme-removal temperature
For 110 DEG C when carry out insulation and go out enzyme 10 minutes；
E. 90 mesh are crushed to, oat enzymolysis liquid is produced；
2）Prepare buffalo milk yogurt：
A. pre-process：After fresh buffalo milk is de-gassed, it is put into milk-storage tank and stores cooling；
B. homogeneous：The homogeneous under 85 DEG C of temperature, pressure 35MPa；
C. sterilize：High-voltage pulse sterilization is carried out under the conditions of field strength 80kV/cm, burst length 800us；
D. inoculation fermentation：Buffalo milk and saccharomycete are placed in fermentation tank and fermented, fermentation temperature is 32 DEG C, not low in acidity
Fermentation termination is reached when 70 degree, is cooled down immediately, buffalo milk yogurt is obtained；
3）Allotment：
A. ferment：By oat enzymolysis liquid, pectase, donkey-hide gelatin and buffalo milk yogurt mixed fermentation, the pH value of regulation system is after 3.0
Fermented, sealing and fermenting 10 days keeps the temperature of jar fermenter at 25 DEG C, is spaced stirring in 2 days once, stirs, fermentation knot
Filtered after beam, obtain mixed fermentation liquid；
B. mix：Mixed fermentation liquid is added to 50 DEG C, squeezed into high-speed stirred tank, honey is added under agitation, is stirred
It is set fully to dissolve within 15 minutes；
C. homogeneous：By the heating of mixed material at 65 DEG C, the homogeneous under 35MPa pressure obtains oat buffalo milk drink stoste；
4）Sterilization and packaging：
By the oat buffalo milk drink stoste of above-mentioned acquisition through 80 DEG C of sterilizations, kept for 10 minutes, after sterilization terminates, treat natural cooling
To normal temperature, packaging is got product.
Embodiment 2
Raw material：Oat 50kg, buffalo milk 90kg, pectase 3kg, saccharomycete 8kg, honey 5kg and donkey-hide gelatin 10kg, its preparation method
It is as follows：
1）Prepare oat enzymolysis liquid：
A. oat is carried out at 150 DEG C bakeing 50 minutes；
B. oat is crushed to 80 mesh, be added in enzymatic vessel；
C. it is 1 by the material liquid volume ratio of oat and water:20 add after water, are warming up to 80 DEG C, are incubated 100 minutes；
D. oat and water are added after enzyme carries out enzymolysis 50 minutes by 00.1% amount of gross mass and carries out the enzyme that goes out；Work as enzyme-removal temperature
For 90 DEG C when carry out insulation and go out enzyme 20 minutes；
E. 50 mesh are crushed to, oat enzymolysis liquid is produced；
2）Prepare buffalo milk yogurt：
A. pre-process：After fresh buffalo milk is de-gassed, it is put into milk-storage tank and stores cooling；
B. homogeneous：The homogeneous under temperature 70 C, pressure 20MPa；
C. sterilize：High-voltage pulse sterilization is carried out under the conditions of field strength 60kV/cm, burst length 1000us；
D. inoculation fermentation：Buffalo milk and saccharomycete are placed in fermentation tank and fermented, fermentation temperature is 25 DEG C, not low in acidity
Fermentation termination is reached when 70 degree, is cooled down immediately, buffalo milk yogurt is obtained；
3）Allotment：
A. ferment：By oat enzymolysis liquid, pectase, donkey-hide gelatin and buffalo milk yogurt mixed fermentation, the pH value of regulation system is after 4.5
Fermented, sealing and fermenting 7 days keeps the temperature of jar fermenter at 30 DEG C, is spaced stirring in 3 days once, stirs, fermentation ends
After filter, obtain mixed fermentation liquid；
B. mix：Mixed fermentation liquid is added to 60 DEG C, squeezed into high-speed stirred tank, honey is added under agitation, is stirred
It is set fully to dissolve within 20 minutes；
C. homogeneous：By the heating of mixed material at 70 DEG C, the homogeneous under 20MPa pressure obtains oat buffalo milk drink stoste；
4）Sterilization and packaging：
By the oat buffalo milk drink stoste of above-mentioned acquisition through 65 DEG C of sterilizations, kept for 15 minutes, after sterilization terminates, treat natural cooling
To normal temperature, packaging is got product.
Embodiment 3
Raw material：Oat 40kg, buffalo milk 80kg, pectase 2kg, saccharomycete 5kg, honey 4kg and donkey-hide gelatin 6kg, its preparation method
It is as follows：
1）Prepare oat enzymolysis liquid：
A. oat is carried out at 120 DEG C bakeing 60 minutes；
B. oat is crushed to 90 mesh, be added in enzymatic vessel；
C. it is 1 by the material liquid volume ratio of oat and water:15 add after water, are warming up to 85 DEG C, are incubated 80 minutes；
D. oat and water are added after enzyme carries out enzymolysis 60 minutes by 00.3% amount of gross mass and carries out the enzyme that goes out；Work as enzyme-removal temperature
For 100 DEG C when carry out insulation and go out enzyme 15 minutes；
E. 60 mesh are crushed to, oat enzymolysis liquid is produced；
2）Prepare buffalo milk yogurt：
A. pre-process：After fresh buffalo milk is de-gassed, it is put into milk-storage tank and stores cooling；
B. homogeneous：The homogeneous under 80 DEG C of temperature, pressure 30MPa；
C. sterilize：High-voltage pulse sterilization is carried out under the conditions of field strength 70kV/cm, burst length 900us；
D. inoculation fermentation：Buffalo milk and saccharomycete are placed in fermentation tank and fermented, fermentation temperature is 28 DEG C, not low in acidity
Fermentation termination is reached when 70 degree, is cooled down immediately, buffalo milk yogurt is obtained；
3）Allotment：
A. ferment：By oat enzymolysis liquid, pectase, donkey-hide gelatin and buffalo milk yogurt mixed fermentation, the pH value of regulation system is after 4.0
Fermented, sealing and fermenting 8 days keeps the temperature of jar fermenter at 28 DEG C, is spaced stirring in 2 days once, stirs, fermentation ends
After filter, obtain mixed fermentation liquid；
B. mix：Mixed fermentation liquid is added to 55 DEG C, squeezed into high-speed stirred tank, honey is added under agitation, is stirred
It is set fully to dissolve within 18 minutes；
C. homogeneous：By the heating of mixed material at 68 DEG C, the homogeneous under 30MPa pressure obtains oat buffalo milk drink stoste；
4）Sterilization and packaging：
By the oat buffalo milk drink stoste of above-mentioned acquisition through 70 DEG C of sterilizations, kept for 13 minutes, after sterilization terminates, treat natural cooling
To normal temperature, packaging is got product.
Claims (4)
1. a kind of oat buffalo milk drink, it is characterised in that the oat buffalo milk drink is made up of following parts by weight raw material：
2-10 parts of 30-50 parts of oat, 60-90 parts of buffalo milk, 2-3 parts of pectase, 3-8 parts of saccharomycete, 2-5 parts of honey and donkey-hide gelatin；It is made
Preparation Method is as follows：
1）Prepare oat enzymolysis liquid：
A. oat is carried out at 100-150 DEG C bakeing 50-80 minutes；
B. oat is crushed to 80-100 mesh, be added in enzymatic vessel；
C. it is 1 by the material liquid volume ratio of oat and water:5-20 is added after water, is warming up to 80-90 DEG C, is incubated 60-100 minutes；
D. oat and water are added after enzyme carries out enzymolysis 50-90 minutes by 0.01-0.5% amount of gross mass and carries out the enzyme that goes out；
E. 50-90 mesh is crushed to, oat enzymolysis liquid is produced；
2）Prepare buffalo milk yogurt：
A. pre-process：After fresh buffalo milk is de-gassed, it is put into milk-storage tank and stores cooling；
B. homogeneous：The homogeneous under 70-85 DEG C of temperature, pressure 20-35MPa；
C. sterilize：High-voltage pulse sterilization is carried out under the conditions of field strength 60-80kV/cm, burst length 800-1000us；
D. inoculation fermentation：Buffalo milk and saccharomycete are placed in fermentation tank and fermented, fermentation temperature is 25-32 DEG C, in acidity
Fermentation termination is reached when being not less than 70 degree, is cooled down immediately, buffalo milk yogurt is obtained；
3）Allotment：
A. ferment：By oat enzymolysis liquid, pectase, donkey-hide gelatin and buffalo milk yogurt mixed fermentation, the pH value of regulation system is 3.0-
Fermented after 4.5, sealing and fermenting 7-10 days keeps the temperature of jar fermenter at 25-30 DEG C, is spaced stirring in 2-3 days once, stirring
Uniformly, filtered after fermentation ends, obtain mixed fermentation liquid；
B. mix：Mixed fermentation liquid is added to 50-60 DEG C, squeezes into high-speed stirred tank, honey is added under agitation, stir
Mixing 15-20 minutes makes it fully dissolve；
C. homogeneous：By the heating of mixed material at 65-70 DEG C, the homogeneous under 20-35MPa pressure obtains oat buffalo milk drink
Stoste；
4）Sterilization and packaging：
By the oat buffalo milk drink stoste of above-mentioned acquisition through 65-80 DEG C of sterilization, kept for 10-15 minutes, after sterilization terminates, treated certainly
Normal temperature so is cooled to, packaging is got product.
2. oat buffalo milk drink according to claim 1, it is characterised in that described enzyme be selected from amylase, carbohydrase,
One or more in protease and cellulase.
3. oat buffalo milk drink according to claim 1, it is characterised in that the step 1）Middle enzymolysis time is 30-
60 minutes；The enzyme that goes out is gone out enzyme using steam, and insulation is carried out when enzyme-removal temperature is 90-110 DEG C and is gone out enzyme 10-20 minutes.
4. oat buffalo milk drink according to claim 1, it is characterised in that the step 2）The field strength of middle sterilization is
High-voltage pulse sterilization is carried out under the conditions of 70kV/cm, burst length 900us.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611211967.XA CN107041423A (en) | 2016-12-25 | 2016-12-25 | A kind of oat buffalo milk drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611211967.XA CN107041423A (en) | 2016-12-25 | 2016-12-25 | A kind of oat buffalo milk drink and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107041423A true CN107041423A (en) | 2017-08-15 |
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| CN201611211967.XA Withdrawn CN107041423A (en) | 2016-12-25 | 2016-12-25 | A kind of oat buffalo milk drink and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2016
- 2016-12-25 CN CN201611211967.XA patent/CN107041423A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20170815 |