CN108041171A - A kind of oat germule milk and preparation method thereof - Google Patents
A kind of oat germule milk and preparation method thereof Download PDFInfo
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- CN108041171A CN108041171A CN201711383888.1A CN201711383888A CN108041171A CN 108041171 A CN108041171 A CN 108041171A CN 201711383888 A CN201711383888 A CN 201711383888A CN 108041171 A CN108041171 A CN 108041171A
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- oat
- milk
- germule
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- deionized water
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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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of oat germule milk and preparation method thereof, is made of following weight percent raw material：Milk stage oat 30 50%, soybean lecithin 5 10% separate soybean protein 10 15%, and linseed oil 10 15%, oat bran 8 15%, starch sugar 3 5%, functional sugar 3 5%, surplus is deionized water；The oat germule milk and preparation method thereof can maximumlly utilize the nutritive value of oat.
Description
Technical field
Present invention relates particularly to a kind of oat germule milk.
Background technology
Oat（Avena.sativa) standing grain section Avena annual plant.It can be with bran type and naked grain type by its lemma character
Two major classes.Research shows：Protein in oat, crude fat content are high, and in oat grain protein amino acid composition it is neater
Complete and balance, lysine, valine, threonine, leucine, methionine, isoleucine, phenylalanine equal size are higher.It is
Human body cannot synthesize but essential amino acid.β-glucan plays an important role of reducing blood lipid and serum cholesterol-lowering in oat, right
Hyperlipidemia and hypoglycemic, cardiovascular disease, obesity etc. have control and prophylactic treatment effect.
Existing oat product, which does not have, reaches the maximized nutritive value for utilizing oat, and utilization rate is poor.
The content of the invention
The object of the present invention is to provide it is a kind of can maximumlly using oat nutritive value oat germule milk and its
Preparation method.
In order to solve the above-mentioned technical problem, the technical scheme is that：
A kind of oat germule milk is made of following weight percent raw material：Milk stage oat 30-50%, soybean lecithin 5-
10%, soybean protein 10-15%, linseed oil 10-15%, oat bran 8-15%, starch sugar 3-5%, functional sugar 3-5% are separated,
Surplus is deionized water.
Further, the milk stage oat for after oat florescence picking in 7-15 days, with evaporated milk fragrance, soft grain
Oat grain, the kind of the milk stage oat is Avena stivai.
Further, the soybean lecithin is one or more kinds of mixtures in powdery, liquid and paste.
Further, separation soybean protein protein butt >=90%, fat≤1%, crude fibre≤1%, nitrogen dissolving refer to
Number >=85-90%.
Further, the linseed oil is made of oleic acid 20-35%, linoleic acid 15-25% and leukotrienes 35-55%.
Further, oat β-glucan >=11%, crude fibre >=10%, starch≤40%, the protein of the oat bran
>=10%, the mesh of mesh number >=120, the kind of the oat bran is Avena stivai.
Further, the starch sugar is one or more kinds of in corn starch syrup, maltose, fructose and glucose
Mixture.
Further, the functional sugar is a kind of or its mixture in inulin and oligofructose.
Another technical problem to be solved by this invention is to provide a kind of preparation method of oat germule milk, including following step
Suddenly：
1）Milk stage oat is taken to add in 5-8 times of deionized water and is heated to 90-95 DEG C of defibrination, and keeps the temperature 5-20 minutes and is filtered through 80 mesh
Obtain oat germule solution；
2）Soybean protein will be separated, 10-20 times of deionized water of starch sugar and inulin dry-mixed rear addition is heated to 50-75 DEG C of stirring extremely
Mixed solution is obtained after being completely dissolved；
3）Oat bran is entered into 5-15 times of deionized water, and is heated to 80-95 DEG C, stirs to after being completely dissolved, it is molten to obtain oat bran
Liquid；
4) soybean protein, starch sugar and functional sugar mixed solution, oat bran solution will be first separated, balance deionized water adds in swallow
After being stirred evenly in wheat germule solution, soybean lecithin is added in, linseed oil is uniformly mixing to obtain oat germule mixed liquor；
5）By oat germule mixed liquor through homogenizer homogeneous, homogenization pressure 250-400kg/cm2, temperature is 65-80 DEG C；
6）Oat germule milk after homogeneous is spray-dried, drying condition is：160-200 DEG C of inlet air temperature, leaving air temp 80-95
DEG C, yield 30-40% obtains oat germule milk powder.
The beneficial effects of the invention are as follows：Due to the nutritive value highest in the period of growing most fast during Oat Growth；This
Invention is come using milk stage oat high content of protein fat, soluble sugar and natural evaporated milk fragrance, then external supplement Activities of Some Plants
Source protein matter, fat and glycogen prepare oat germule milk suitable with natural whole milk powder nutritional ingredient and fragrance.
Specific embodiment
Embodiment 1：
A kind of oat germule milk is made of following weight percent raw material：Milk stage oat 30%, soybean lecithin 5%, separation
Soybean protein 10%, linseed oil 10%, oat bran 8%, starch sugar 3%, functional sugar 3%, surplus are deionized water, the breast
Ripe phase oat be oat florescence after 7 days picking, have evaporated milk fragrance, the oat grain of soft grain, the milk stage oat
Kind is Avena stivai, and the soybean lecithin is powdery, separation soybean protein protein butt >=90%, fat≤1%, slightly
Fiber≤1%, nitrogen soluble index >=85-90%, the linseed oil are made of oleic acid 20%, linoleic acid 25% and leukotrienes 55%,
The mesh of oat β-glucan >=11% of the oat bran, crude fibre >=10%, starch≤40%, protein >=10%, mesh number >=120,
The kind of the oat bran is Avena stivai, and the starch sugar is corn starch syrup, and the functional sugar is inulin.
A kind of preparation method of oat germule milk, comprises the following steps：
1）Milk stage oat is taken to add in 5-8 times of deionized water and is heated to 90-95 DEG C of defibrination, and keeps the temperature 5-20 minutes and is filtered through 80 mesh
Obtain oat germule solution；
2）Soybean protein will be separated, 10-20 times of deionized water of starch sugar and inulin dry-mixed rear addition is heated to 50-75 DEG C of stirring extremely
Mixed solution is obtained after being completely dissolved；
3）Oat bran is entered into 5-15 times of deionized water, and is heated to 80-95 DEG C, stirs to after being completely dissolved, it is molten to obtain oat bran
Liquid；
4) soybean protein, starch sugar and inulin mixed solution, oat bran solution, at the beginning of balance deionized water adds in oat will first be separated
After being stirred evenly in embryo solution, soybean lecithin is added in, linseed oil is uniformly mixing to obtain oat germule mixed liquor；
5）By oat germule mixed liquor through homogenizer homogeneous, homogenization pressure 250-400kg/cm2, temperature is 65-80 DEG C；
6）Oat germule milk after homogeneous is spray-dried, drying condition is：160-200 DEG C of inlet air temperature, leaving air temp 80-95
DEG C, yield 30-40% obtains oat germule milk powder.
Embodiment 2：
A kind of oat germule milk is made of following weight percent raw material：Milk stage oat 50%, soybean lecithin 10%, separation
Soybean protein 10%, linseed oil 10%, oat bran 10%, starch sugar 5%, functional sugar 3%, surplus are deionized water, the breast
Ripe phase oat be oat florescence after 7-15 days picking, with evaporated milk fragrance, the oat grain of soft grain, the milk stage oat
Kind for Avena stivai, the soybean lecithin is liquid, separation soybean protein protein butt >=90%, fat≤1%,
Crude fibre≤1%, nitrogen soluble index >=85-90%, the linseed oil is by 40% group of oleic acid 35%, linoleic acid 25% and leukotrienes
Into oat β-glucan >=11% of the oat bran, crude fibre >=10%, starch≤40%, protein >=10%, mesh number >=120
Mesh, the kind of the oat bran is Avena stivai, and the starch sugar is maltose, and the functional sugar is oligofructose.
A kind of preparation method of oat germule milk, comprises the following steps：
1）Milk stage oat is taken to add in 5-8 times of deionized water and is heated to 90-95 DEG C of defibrination, and keeps the temperature 5-20 minutes and is filtered through 80 mesh
Obtain oat germule solution；
2）Soybean protein will be separated, 10-20 times of deionized water of starch sugar and inulin dry-mixed rear addition is heated to 50-75 DEG C of stirring extremely
Mixed solution is obtained after being completely dissolved；
3）Oat bran is entered into 5-15 times of deionized water, and is heated to 80-95 DEG C, stirs to after being completely dissolved, it is molten to obtain oat bran
Liquid；
4) soybean protein, starch sugar and oligofructose mixed solution, oat bran solution will be first separated, balance deionized water adds in swallow
After being stirred evenly in wheat germule solution, soybean lecithin is added in, linseed oil is uniformly mixing to obtain oat germule mixed liquor；
5）By oat germule mixed liquor through homogenizer homogeneous, homogenization pressure 250-400kg/cm2, temperature is 65-80 DEG C；
6）Oat germule milk after homogeneous is spray-dried, drying condition is：160-200 DEG C of inlet air temperature, leaving air temp 80-95
DEG C, yield 30-40% obtains oat germule milk powder.
Embodiment 3：
A kind of oat germule milk is made of following weight percent raw material：Milk stage oat 40%, soybean lecithin 5%, separation
Soybean protein 15%, linseed oil 10%, oat bran 10%, starch sugar 5%, functional sugar 5%, surplus are deionized water, the breast
Ripe phase oat be oat florescence after 7-15 days picking, with evaporated milk fragrance, the oat grain of soft grain, the milk stage oat
Kind for Avena stivai, the soybean lecithin is paste, separation soybean protein protein butt >=90%, fat≤1%,
Crude fibre≤1%, nitrogen soluble index >=85-90%, the linseed oil is by 50% group of oleic acid 35%, linoleic acid 15% and leukotrienes
Into oat β-glucan >=11% of the oat bran, crude fibre >=10%, starch≤40%, protein >=10%, mesh number >=120
Mesh, the kind of the oat bran is Avena stivai, and the starch sugar is fructose, and the functional sugar is inulin.
A kind of preparation method of oat germule milk, comprises the following steps：
1）Milk stage oat is taken to add in 5-8 times of deionized water and is heated to 90-95 DEG C of defibrination, and keeps the temperature 5-20 minutes and is filtered through 80 mesh
Obtain oat germule solution；
2）Soybean protein will be separated, 10-20 times of deionized water of starch sugar and inulin dry-mixed rear addition is heated to 50-75 DEG C of stirring extremely
Mixed solution is obtained after being completely dissolved；
3）Oat bran is entered into 5-15 times of deionized water, and is heated to 80-95 DEG C, stirs to after being completely dissolved, it is molten to obtain oat bran
Liquid；
4) soybean protein, starch sugar and inulin mixed solution, oat bran solution, at the beginning of balance deionized water adds in oat will first be separated
After being stirred evenly in embryo solution, soybean lecithin is added in, linseed oil is uniformly mixing to obtain oat germule mixed liquor；
5）By oat germule mixed liquor through homogenizer homogeneous, homogenization pressure 250-400kg/cm2, temperature is 65-80 DEG C；
6）Oat germule milk after homogeneous is spray-dried, drying condition is：160-200 DEG C of inlet air temperature, leaving air temp 80-95
DEG C, yield 30-40% obtains oat germule milk powder.
Experimental method：500KG milk stages oat grain and maturity period oat grain are picked respectively, using milk stage oat grain as real
Group is tested, maturity period oat grain carries out Indexs measure as a control group, for nutrient content.
| Experimental group | Control group | |
| Crude protein content | 17.0-22.0% | 15.5-17.5% |
| Crude fat content | 3.8-4.4% | 2.9-6.5% |
| Crude fiber content | 18.0-21.2% | 12.2-15.7% |
| Soluble sugar content | 15.1-18.1% | 5.0-6.0% |
| Calcium content | 0.24-0.32% | 0.2-0.3% |
| Phosphorus content | 0.24-0.32% | 0.2-0.3% |
| Fragrance | Light milk | Nothing |
It can be obtained by above-mentioned data, the every 100 grams of dry powder of oat germule milk powder nutritional ingredient is：42 grams of carbohydrate, albumen
Matter is 24 grams, and fat is 25 grams, and dietary fiber is 8 grams, oat β -3.0 grams of glucan, 913.2 milligrams of calcium ion, moisture
3%, 0 gram of lactose, 0 gram of trans-fatty acid.
The technology of the present invention effect major embodiment is in the following areas：Due to being sought in the period of growing most fast during Oat Growth
Support value highest；The present invention utilizes milk stage oat high content of protein fat, soluble sugar and natural evaporated milk fragrance, then external supplement
Activities of Some Plants derived protein, fat and glycogen prepare oat germule suitable with natural whole milk powder nutritional ingredient and fragrance
Milk.
The above description is merely a specific embodiment, but protection scope of the present invention is not limited thereto, any
The change or replacement expected without creative work, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of oat germule milk, which is characterized in that be made of following weight percent raw material：Milk stage oat 30-50%, greatly
Beans lecithin 5-10% separates soybean protein 10-15%, linseed oil 10-15%, oat bran 8-15%, starch sugar 3-5%, work(
Energy property sugar 3-5%, surplus is deionized water.
2. a kind of oat germule milk as described in claim 1, it is characterised in that：The milk stage oat is after oat florescence
Picking in 7-15 days, there is evaporated milk fragrance, the oat grain of soft grain, the kind of the milk stage oat is Avena stivai.
3. a kind of oat germule milk as described in claim 1, it is characterised in that：The soybean lecithin for powdery, liquid and
One or more kinds of mixtures in paste.
4. a kind of oat germule milk as described in claim 1, it is characterised in that：The separation soybean protein protein butt >=
90%, fat≤1%, crude fibre≤1%, nitrogen soluble index >=85-90%.
5. a kind of oat germule milk as described in claim 1, it is characterised in that：The linseed oil is by oleic acid 20-35%, Asia
Oleic acid 15-25% and leukotrienes 35-55% compositions.
6. a kind of oat germule milk as described in claim 1, it is characterised in that：Oat β-glucan of the oat bran >=
11%th, the mesh of crude fibre >=10%, starch≤40%, protein >=10%, mesh number >=120, the kind of the oat bran is Avena stivai.
7. a kind of oat germule milk as described in claim 1, it is characterised in that：The starch sugar is corn starch syrup, wheat
One or more kinds of mixture in bud sugar, fructose and glucose.
8. a kind of oat germule milk as described in claim 1, it is characterised in that：The functional sugar is inulin and oligofructose
A kind of middle or its mixture.
9. a kind of preparation method of oat germule milk, which is characterized in that comprise the following steps：
1）Milk stage oat is taken to add in 5-8 times of deionized water and is heated to 90-95 DEG C of defibrination, and keeps the temperature 5-20 minutes and is filtered through 80 mesh
Obtain oat germule solution；
2）Soybean protein will be separated, 10-20 times of deionized water of starch sugar and functional sugar dry-mixed rear addition is heated to 50-75 DEG C and stirs
It mixes and obtains mixed solution to after being completely dissolved；
3）Oat bran is entered into 5-15 times of deionized water, and is heated to 80-95 DEG C, stirs to after being completely dissolved, it is molten to obtain oat bran
Liquid；
4) soybean protein, starch sugar and functional sugar mixed solution, oat bran solution will be first separated, balance deionized water adds in swallow
After being stirred evenly in wheat germule solution, soybean lecithin is added in, linseed oil is uniformly mixing to obtain oat germule mixed liquor；
5）By oat germule mixed liquor through homogenizer homogeneous, homogenization pressure 250-400kg/cm2, temperature is 65-80 DEG C；
6）Oat germule milk after homogeneous is spray-dried, drying condition is：160-200 DEG C of inlet air temperature, leaving air temp 80-95
DEG C, yield 30-40% obtains oat germule milk powder.
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| CN201711383888.1A CN108041171A (en) | 2017-12-20 | 2017-12-20 | A kind of oat germule milk and preparation method thereof |
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Cited By (1)
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Application publication date: 20180518 |