CN111466442A - A milk product containing oat component - Google Patents
A milk product containing oat component Download PDFInfo
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- CN111466442A CN111466442A CN201910065428.7A CN201910065428A CN111466442A CN 111466442 A CN111466442 A CN 111466442A CN 201910065428 A CN201910065428 A CN 201910065428A CN 111466442 A CN111466442 A CN 111466442A
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- oatmeal
- oat
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- milk
- drying
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of milk product preparation, in particular to a milk product containing oat, which comprises 30-40 parts of whole milk powder, 5-10 parts of whey powder, 10-15 parts of oatmeal, 5-10 parts of milk food-containing base material powder, 10-15 parts of white granulated sugar and 5-10 parts of maltodextrin by 100 parts by weight of the milk product containing the oat, and the invention processes and produces the oat milk product through the steps of granulation treatment, steaming treatment, tabletting treatment, raw material mixing, drying and cooling, packaging treatment and warehousing, wherein the steaming treatment has better advantages compared with the existing processing technology, the steaming treatment leads the oatmeal starch to be fully gelatinized to meet the requirements of instant eating or quick cooking, and the invention has strong practicability and is worthy of popularization.
Description
Technical Field
The invention relates to the technical field of milk product preparation, in particular to a milk product containing oat components.
Background
The milk product includes fresh milk (i.e. sterilized milk), milk powder (whole milk powder, skimmed milk powder, infant formula), condensed milk (evaporated milk, sweetened condensed milk), yogurt, etc. The nutritive value and flavor of the fresh milk (the sterilized milk) are greatly related to the processing method, the fresh milk is directly drunk after pasteurization of the freshly extruded milk, the original nutritional ingredients and the original flavor of the milk are basically reserved, the milk powder is a powdery product obtained by concentrating and steaming the fresh milk to remove moisture, the whole milk powder is solid powder prepared by concentrating the sterilized fresh milk to remove 70 to 80 percent of moisture and dehydrating and drying the sterilized fresh milk, the milk powder reserves other nutritional ingredients and flavor except the loss of some water-soluble vitamins due to dehydration and heating, the defatted milk powder is a product prepared by degreasing, concentrating and drying the fresh milk, the fat content is reduced to about 1.3 percent due to degreasing, some fat-soluble vitamins are lost, meanwhile, the modern processing technology provides technical guarantee for the oat to enter main series, and the development of the modern oat processing technology, the modern processing technology is adopted firstly, naked oats and oat are processed into oat rice, the oat rice is added into rice in a proportion of 30% to 60% at most to produce delicious rice with pleasant color, and the oat rice is processed into oat flour which can be added into wheat flour in a proportion of 30% to 60% to produce various wheaten foods (bread, steamed bread, noodles and even instant noodles), the new mixed rice and wheaten foods have limited oat product amount and no fear of dyspepsia when being eaten, so that a reliable channel is provided for the oat products to go to thousands of households and go to south and north of the great river.
Disclosure of Invention
The invention aims to solve the defects of long cooking time and low sanitary quality in the prior art, and provides a milk product containing oat components.
In order to achieve the purpose, the invention adopts the following technical scheme:
designing a milk product containing oat component, wherein the milk product comprises, by 100 parts by weight of the milk product containing the oat component, 30-40 parts of whole milk powder, 5-10 parts of whey powder, 10-15 parts of oatmeal, 5-10 parts of milk-containing food base material powder, 10-15 parts of white granulated sugar and 5-10 parts of maltodextrin.
Preferably, the oatmeal is finished product of oat, and is subjected to enzyme deactivation heat treatment, and the oatmeal is added into the milk product, so that the oatmeal has the effect of effectively reducing cholesterol in a human body, is beneficial to the body if being eaten frequently, and especially has a certain prevention effect on cardiovascular and cerebrovascular diseases of middle-aged and elderly people.
The invention also provides a production process of the milk product containing the oat component, which comprises the following steps;
step 1: granulating, namely adding the cooled oatmeal into a barrel granulator, and cutting the oatmeal into particles with the size of one half to one third under the action of a blade;
step 2: steaming, namely adding the oatmeal particles into cooking equipment for steaming, wherein the steaming temperature is between 100 and 120 ℃, and the steaming time is 20 minutes;
and step 3: tabletting, namely, tabletting the steamed and moistened oatmeal into slices by a double-roller tabletting machine, wherein the thickness of the slices is controlled to be 0.4-0.8 mm, if the slices are too thick, the cooked and moistened oatmeal is too thin and is fragile, and the diameter of a roller of the tabletting machine is better, and is generally 200 mm;
and 4, step 4: mixing the raw materials, namely adding the flake-shaped oatmeal into a mixing device, then adding other raw materials, wherein the raw materials comprise whole milk powder, whey powder, oatmeal, milk-containing food base material powder, white granulated sugar and maltodextrin, and then fully mixing the raw materials by a stirrer in the mixing device;
and 5: drying and cooling, namely drying the mixed raw materials, drying and dehydrating by using a hot air blower or a blower, wherein the moisture in the mixed raw materials needs to be reduced to ten percent for facilitating storage, and naturally cooling to normal temperature after drying;
step 6: packaging, generally, products are packaged by adopting materials with good air tightness, such as aluminum-plated films, polypropylene bags and polyester bags, in the packaging process, aseptic packaging is required, and all packaging equipment is required to be subjected to aseptic processing;
and 7: and warehousing, namely warehousing and storing the packaged levelled materials according to the production date, wherein the warehouse environment needs a dry environment.
Preferably, in step 3, the steaming device is preferably a reversible cooking machine, so that the oatmeal can be heated uniformly, and the steaming function is to further inactivate enzymes and sterilize the oatmeal, fully gelatinize the oatmeal starch to meet the requirements of instant eating or instant cooking, and soften the oatmeal by conditioning and softening, and facilitate tabletting.
Preferably, in step 4, the two-roller tablet press is driven by a servo motor, and in the oatmeal tabletting process, the servo motor output shaft can be set to rotate clockwise and anticlockwise periodically, so that the compression roller can roll the oatmeal back and forth, the flake size of the oatmeal is uniform, the thickness of the oatmeal is small, the oatmeal can be cooked quickly, and the oatmeal can be eaten quickly.
Preferably, in step 6, during the drying process of the mixed raw material, the drying device is preferably a fluidized bed dryer besides the hot air blower or the air blower, and the effect of the fluidized bed dryer is better than that of the hot air blower and the air blower, because the fluidized bed dryer can remove dust while drying, the hygienic quality of the product is ensured.
The invention provides a dairy product containing oat component, which has the beneficial effects that:
1. the oat meal component is added, the oat can effectively reduce cholesterol in a human body, if the oat is frequently eaten, the oat is beneficial to the body, especially has a certain prevention effect on cardiovascular and cerebrovascular diseases of middle-aged and elderly people, in addition, the oat is beneficial to diabetic patients, as the oat is frequently eaten, the oat has the effects of reducing blood sugar and losing weight for the diabetic patients, and the oat has the function of relaxing the bowels when people frequently eat oat porridge, so that the oat has the advantages that the excrement of many elderly people is dry, cerebrovascular accidents are easily caused, the oat can relieve constipation, the oat can also improve blood circulation, and the pressure brought by life and work is relieved; the calcium, phosphorus, iron, zinc and other mineral substances contained in the calcium-supplementing calcium.
2. The oat is steamed, and the effect lies in that, on one hand, the oat can be further inactivated enzyme and sterilized, on the other hand, the oat starch can be fully gelatinized to meet the requirement of instant eating or quick cooking, and on the other hand, the oat can be moistened and softened to facilitate tabletting.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
A milk product containing oat component comprises, by 100 parts by weight of the milk product containing oat component, 30-40 parts of whole milk powder, 5-10 parts of whey powder, 10-15 parts of oatmeal, 5-10 parts of milk-containing food base powder, 10-15 parts of white granulated sugar and 5-10 parts of maltodextrin.
The invention also provides a production process of the milk product containing the oat component, which comprises the following steps;
step 1: granulating, namely adding the cooled oatmeal into a barrel granulator, and cutting the oatmeal into particles with the size of one half to one third under the action of a blade;
step 2: steaming, namely adding the oatmeal particles into cooking equipment for steaming, wherein the steaming temperature is between 100 and 120 ℃, and the steaming time is 20 minutes;
and step 3: tabletting, namely, tabletting the steamed and moistened oatmeal into slices by a double-roller tabletting machine, wherein the thickness of the slices is controlled to be 0.4-0.8 mm, if the slices are too thick, the cooked and moistened oatmeal is too thin and is fragile, and the diameter of a roller of the tabletting machine is better, and is generally 200 mm;
and 4, step 4: mixing the raw materials, namely adding the flake-shaped oatmeal into a mixing device, then adding other raw materials, wherein the raw materials comprise whole milk powder, whey powder, oatmeal, milk-containing food base material powder, white granulated sugar and maltodextrin, and then fully mixing the raw materials by a stirrer in the mixing device;
and 5: drying and cooling, namely drying the mixed raw materials, drying and dehydrating by using a hot air blower or a blower, wherein the moisture in the mixed raw materials needs to be reduced to ten percent for facilitating storage, and naturally cooling to normal temperature after drying;
step 6: packaging, generally, products are packaged by adopting materials with good air tightness, such as aluminum-plated films, polypropylene bags and polyester bags, in the packaging process, aseptic packaging is required, and all packaging equipment is required to be subjected to aseptic processing;
and 7: and warehousing, namely warehousing and storing the packaged levelled materials according to the production date, wherein the warehouse environment needs a dry environment.
The oatmeal is prepared from finished oat, is subjected to enzyme deactivation heat treatment, and is added into a milk product, so that the oatmeal has the effects that the oat can effectively reduce cholesterol in a human body, is beneficial to the body if being eaten frequently, and especially has a certain prevention effect on cardiovascular and cerebrovascular diseases of middle-aged and elderly people, and is beneficial to diabetic patients, and the oat has the effects of reducing blood sugar and losing weight for the diabetic patients after being eaten frequently; in step 3, the steaming device preferably adopts a reversible cooking machine, so that the oatmeal can be uniformly heated, and the steaming function is that on one hand, the oatmeal can be further inactivated and sterilized, on the other hand, the oatmeal starch can be fully gelatinized to meet the requirements of instant eating or quick cooking, and on the other hand, the oatmeal can be conditioned and softened to be easily tabletted.
In the step 4, the double-roller tabletting machine is driven by a servo motor, and in the oatmeal tabletting process, an output shaft of the servo motor can be set to periodically rotate clockwise and anticlockwise, so that the oatmeal can be rolled back and forth by the compression roller, the oatmeal is uniform in flake size and small in thickness, and the oatmeal can be quickly cooked and quickly eaten; in step 6, in the process of drying the mixed raw material, the drying equipment is preferably a fluidized bed dryer besides the hot air blower or the air blower, and the effect of the fluidized bed dryer is better than that of the hot air blower and the air blower, because the fluidized bed dryer can remove dust while drying, the sanitary quality of the product is ensured.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. A milk product containing oat component is characterized by comprising 30-40 parts of whole milk powder, 5-10 parts of whey powder, 10-15 parts of oatmeal, 5-10 parts of milk-containing food base powder, 10-15 parts of white granulated sugar and 5-10 parts of maltodextrin in terms of 100 parts by weight of the milk product containing the oat component.
2. The dairy product containing the oat component according to claim 1, wherein the oat flakes are finished products of oat, and are subjected to enzyme deactivation heat treatment, and the oat flakes are added into the dairy product, so that the oat flakes can effectively reduce cholesterol in a human body, and if the oat flakes are frequently eaten, the oat flakes have a certain effect on body health, especially on prevention of cardiovascular and cerebrovascular diseases of middle-aged and elderly people, and in addition, the oat flakes are beneficial to diabetic patients, and have the effect of reducing blood sugar and losing weight for the diabetic patients due to frequent eating of the oat flakes.
3. A process for the production of a dairy product containing an oat component according to claim 1, comprising the steps of;
step 1: granulating, namely adding the cooled oatmeal into a barrel granulator, and cutting the oatmeal into particles with the size of one half to one third under the action of a blade;
step 2: steaming, namely adding the oatmeal particles into cooking equipment for steaming, wherein the steaming temperature is between 100 and 120 ℃, and the steaming time is 20 minutes;
and step 3: tabletting, namely, tabletting the steamed and moistened oatmeal into slices by a double-roller tabletting machine, wherein the thickness of the slices is controlled to be 0.4-0.8 mm, if the slices are too thick, the cooked and moistened oatmeal is too thin and is fragile, and the diameter of a roller of the tabletting machine is better, and is generally 200 mm;
and 4, step 4: mixing the raw materials, namely adding the flake-shaped oatmeal into a mixing device, then adding other raw materials, wherein the raw materials comprise whole milk powder, whey powder, oatmeal, milk-containing food base material powder, white granulated sugar and maltodextrin, and then fully mixing the raw materials by a stirrer in the mixing device;
and 5: drying and cooling, namely drying the mixed raw materials, drying and dehydrating by using a hot air blower or a blower, wherein the moisture in the mixed raw materials needs to be reduced to ten percent for facilitating storage, and naturally cooling to normal temperature after drying;
step 6: packaging, generally, products are packaged by adopting materials with good air tightness, such as aluminum-plated films, polypropylene bags and polyester bags, in the packaging process, aseptic packaging is required, and all packaging equipment is required to be subjected to aseptic processing;
and 7: and warehousing, namely warehousing and storing the packaged levelled materials according to the production date, wherein the warehouse environment needs a dry environment.
4. The process for producing a dairy product containing oat component as claimed in claim 2, wherein in step 3, the steaming device is preferably a reversible cooking machine, so that the oatmeal can be heated uniformly, and the steaming is performed in such a way that the oatmeal can be further inactivated and sterilized, the oatmeal starch can be fully gelatinized to meet the requirements of instant eating or instant cooking, and the oatmeal can be softened and softened for easy tabletting.
5. The process for producing a dairy product containing oat component as claimed in claim 2, wherein in step 4, the two-roller sheeter is driven by a servo motor, and the output shaft of the servo motor can be set to rotate clockwise and counterclockwise periodically during the process of sheeting the oatmeal, so that the rollers can roll the oatmeal back and forth, and the oatmeal is uniform in sheet size and small in thickness, so that the oatmeal can be cooked quickly and eaten quickly.
6. The process according to claim 2, wherein the drying device is a fluidized bed dryer, preferably a hot air blower or a blower, during the drying process of the mixed raw material in step 6, and the fluidized bed dryer has better drying effect than the hot air blower or the blower because the fluidized bed dryer can remove dust while drying, thereby ensuring the hygienic quality of the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910065428.7A CN111466442A (en) | 2019-01-23 | 2019-01-23 | A milk product containing oat component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910065428.7A CN111466442A (en) | 2019-01-23 | 2019-01-23 | A milk product containing oat component |
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| Publication Number | Publication Date |
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| CN111466442A true CN111466442A (en) | 2020-07-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910065428.7A Withdrawn CN111466442A (en) | 2019-01-23 | 2019-01-23 | A milk product containing oat component |
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| CN (1) | CN111466442A (en) |
Citations (7)
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|---|---|---|---|---|
| CN102894089A (en) * | 2012-10-23 | 2013-01-30 | 大连施普雷特智能车库有限公司 | Oat milk powder |
| CA2791452A1 (en) * | 2011-09-30 | 2013-03-30 | Kraft Foods Global Brands Llc | Dairy-based foods having high levels of lactose |
| CN103976024A (en) * | 2014-06-05 | 2014-08-13 | 光明乳业股份有限公司 | Oat dairy product and preparation method thereof |
| CN106720816A (en) * | 2016-11-24 | 2017-05-31 | 广东穗格氏贸易有限公司 | A kind of instant coffee oat and preparation method thereof |
| CN108522658A (en) * | 2018-04-22 | 2018-09-14 | 内蒙古牧诺食品科技有限公司 | The nutrition milk shellfish eaten suitable for three high crowds |
| CN108576229A (en) * | 2018-04-28 | 2018-09-28 | 安徽工程大学 | A kind of oat milk tablet and preparation method thereof |
| CN109007036A (en) * | 2018-07-05 | 2018-12-18 | 江苏豪蓓特食品有限公司 | A kind of oat product meal replacing food and preparation method thereof |
-
2019
- 2019-01-23 CN CN201910065428.7A patent/CN111466442A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2791452A1 (en) * | 2011-09-30 | 2013-03-30 | Kraft Foods Global Brands Llc | Dairy-based foods having high levels of lactose |
| CN102894089A (en) * | 2012-10-23 | 2013-01-30 | 大连施普雷特智能车库有限公司 | Oat milk powder |
| CN103976024A (en) * | 2014-06-05 | 2014-08-13 | 光明乳业股份有限公司 | Oat dairy product and preparation method thereof |
| CN106720816A (en) * | 2016-11-24 | 2017-05-31 | 广东穗格氏贸易有限公司 | A kind of instant coffee oat and preparation method thereof |
| CN108522658A (en) * | 2018-04-22 | 2018-09-14 | 内蒙古牧诺食品科技有限公司 | The nutrition milk shellfish eaten suitable for three high crowds |
| CN108576229A (en) * | 2018-04-28 | 2018-09-28 | 安徽工程大学 | A kind of oat milk tablet and preparation method thereof |
| CN109007036A (en) * | 2018-07-05 | 2018-12-18 | 江苏豪蓓特食品有限公司 | A kind of oat product meal replacing food and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 师园园: "燕麦乳饮料生产工艺的研究", 《饮料工业》 * |
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Application publication date: 20200731 |
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