CN113925090A - Oat milk and preparation method thereof - Google Patents
Oat milk and preparation method thereof Download PDFInfo
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- 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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Abstract
The oat milk is prepared from the following components in part by weight: 10-30 parts by weight of peeled oat flour, 0.05-0.1% of amylase, 1.0-3.0 parts by weight of vegetable oil, 0-5.0 parts by weight of trehalose, 0.05-0.30 parts by weight of dipotassium hydrogen phosphate, 0-0.1 part by weight of salt and water, wherein the total of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight. In the blending process of the oat milk, the process steps of grinding, boiling and/or pasting do not need to be carried out in advance, and centrifugal deslagging does not need to be carried out.
Description
Technical Field
The present invention relates to plant milk, and is especially oat milk and its preparation process.
Background
The oat has high nutritive value, is rich in nutrients such as protein, essential fatty acid, mineral substances, vitamins, dietary fiber and the like, also contains bioactive components such as linoleic acid, saponin, beta-glucan and the like with health care functions, and has certain auxiliary curative effect on hypertension, hyperlipidemia, obesity and constipation.
At present, the research on pure oat beverages on the market is more, and two types of production processes are mainly available. Firstly, enzymolysis oat flour is used as a raw material, sugar, oil and other ingredients are used as auxiliary materials, and the preparation method comprises the following working procedures of homogenizing, sterilizing, filling and the like. Has the advantages of simple production process and poor flavor. Secondly, the oat grains are used as main raw materials and are prepared by the procedures of grinding, enzymolysis, deslagging, blending, homogenizing, sterilizing, filling and the like. And the slag is directly treated as waste material, which causes energy loss.
Disclosure of Invention
The oat milk contains no animal milk component, all proteins come from oat component and the content is more than 1%, and the oat milk has good stability, milky color, smooth and natural taste, thick flavor and rich nutrition.
The application provides oat milk which is prepared by blending the following components: 10-30 parts by weight of peeled oat flour, 0.05-0.1% of amylase, 1.0-3.0 parts by weight of vegetable oil, 0-5.0 parts by weight of trehalose, 0.05-0.30 parts by weight of dipotassium hydrogen phosphate, 0-0.1 part by weight of salt and water, wherein the total of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
In the application, the enzymes are added simultaneously when the oat milk is prepared so as to carry out enzymolysis on the peeled oat powder, and the peeled oat powder does not need to be subjected to enzymolysis treatment in advance before preparation so as to obtain the enzymolysis oat powder.
In some embodiments, the dehusked oat flour is added to water and the amylase is added during the formulated preparation of the oat milk, the agitation is performed such that the dehusked oat flour is enzymatically hydrolyzed while being dissolved, and the formulation does not require enzyme deactivation and does not require centrifugal desludging.
In some embodiments, as the addition amount of the dehulled oat flour increases, the addition amounts of trehalose, vegetable oil, and salt may decrease, and the addition amount of dipotassium phosphate may increase.
In some embodiments, the oat milk is formulated substantially from: 10-20 parts by weight of peeled oat flour, 0.05-0.08% of amylase, 2.0-3.0 parts by weight of vegetable oil, 3.0-5.0 parts by weight of trehalose, 0.05-0.20 part by weight of dipotassium hydrogen phosphate, 0.05-0.10 part by weight of salt and water, wherein the total of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated substantially from the following composition: 20 parts by weight of peeled oat flour, 0.08% of amylase based on the weight of the peeled oat flour, 2.5 parts by weight of vegetable oil, 4.0 parts by weight of trehalose, 0.20 parts by weight of dipotassium hydrogen phosphate, 0.05 parts by weight of salt and water, wherein the total of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
In some embodiments, the vegetable oil used herein may be selected from one or both of rapeseed oil and sunflower seed oil.
In some embodiments, the oat milk is formulated substantially from the following composition: 20 parts by weight of peeled oat flour, 0.08% of amylase based on the weight of the peeled oat flour, 2.5 parts by weight of rapeseed oil, 4.0 parts by weight of trehalose, 0.20 parts by weight of dipotassium hydrogen phosphate, 0.05 parts by weight of salt and water, wherein the total of the peeled oat flour, the rapeseed oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated substantially from the following composition: 20 parts by weight of peeled oat flour, 0.08% of amylase based on the weight of the peeled oat flour, 2.5 parts by weight of sunflower seed oil, 4.0 parts by weight of trehalose, 0.20 parts by weight of dipotassium hydrogen phosphate, 0.05 parts by weight of salt and water, wherein the total of the peeled oat flour, the sunflower seed oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated substantially from: 10 parts by weight of peeled oat flour, 0.05% of amylase based on the weight of the peeled oat flour, 3.0 parts by weight of vegetable oil, 5.0 parts by weight of trehalose, 0.05 parts by weight of dipotassium hydrogen phosphate, 0.10 parts by weight of table salt and deionized water, wherein the total of the peeled oat flour, the trehalose, the vegetable oil, the dipotassium hydrogen phosphate, the table salt and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated substantially from: 10 parts by weight of peeled oat flour, 0.05% of amylase based on the weight of the peeled oat flour, 3.0 parts by weight of rapeseed oil, 5.0 parts by weight of trehalose, 0.05 parts by weight of dipotassium hydrogen phosphate, 0.10 parts by weight of salt and deionized water, wherein the total of the peeled oat flour, the trehalose, the rapeseed oil, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated substantially from: 10 parts by weight of peeled oat flour, 0.05% of amylase based on the weight of the peeled oat flour, 3.0 parts by weight of sunflower seed oil, 5.0 parts by weight of trehalose, 0.05 parts by weight of dipotassium hydrogen phosphate, 0.10 parts by weight of salt and deionized water, wherein the total of the peeled oat flour, the trehalose, the sunflower seed oil, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated from substantially the following components: 30 parts by weight of dehulled oat flour, 0.1% amylase by weight of the dehulled oat flour, 1.0 part by weight of vegetable oil, 0.30 part by weight of dipotassium hydrogen phosphate and water, wherein the total of the dehulled oat flour, the vegetable oil, the dipotassium hydrogen phosphate and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated from substantially the following components: 30 parts by weight of dehulled oat flour, 0.1% amylase by weight of the dehulled oat flour, 1.0 part by weight of rapeseed oil, 0.30 part by weight of dipotassium hydrogen phosphate and water, wherein the total of the dehulled oat flour, the rapeseed oil, the dipotassium hydrogen phosphate and the water is 100 parts by weight.
In some embodiments, the oat milk is formulated from substantially the following components: 30 parts by weight of dehulled oat flour, 0.1% amylase by weight of the dehulled oat flour, 1.0 part by weight of sunflower seed oil, 0.30 parts by weight of dipotassium hydrogen phosphate and water, wherein the total of the dehulled oat flour, sunflower seed oil, dipotassium hydrogen phosphate and water is 100 parts by weight.
The raw materials used in the present application are all commercially available products or can be obtained by methods known in the art, for example, peeled oat flour can be obtained from the company of science and technology development ltd, tokyo, japan, and the product model number: RP-24-14-C.
The dehusked oat flour used herein may have an average particle size provided by conventional grain milling, for example an average particle size of about 180 μm. Alternatively, the dehusked oat flour of the present application may have an average particle size of less than or equal to 48 μm.
The water used in the present application may be drinking water, purified water, or deionized water, etc.
The application also provides a method for preparing oat milk, comprising:
weighing 10-30 parts by weight of peeled oat powder, adding the peeled oat powder into water at 68-72 ℃ which is 2-4 times of the weight of the peeled oat powder, adding amylase at 0.05-0.1% of the weight of the peeled oat powder, keeping the temperature of 68-72 ℃, and continuously stirring to ensure that the peeled oat powder is subjected to enzymolysis while being dissolved to obtain an enzymolysis solution;
adding 1.0-3.0 parts by weight of vegetable oil, 0-5.0 parts by weight of trehalose, 0.05-0.30 parts by weight of dipotassium hydrogen phosphate and 0-0.1 part by weight of salt into the enzymatic hydrolysate, adding water at 68-72 ℃ to ensure that the total weight of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight, keeping the temperature at 68-72 ℃, and uniformly stirring to obtain a blending solution;
homogenizing the prepared solution;
and (3) sterilizing and filling the homogenized mixed solution to obtain the oat milk.
Wherein, in the step of preparing the enzymolysis liquid, stirring is continuously carried out so that the peeled oat powder is subjected to enzymolysis while being dissolved, for example, stirring is continuously carried out for 20-30 minutes.
In the present application, the homogenization treatment and the sterilization treatment may be performed in a manner known in the art.
In some embodiments, the homogenization is performed by maintaining the temperature of the prepared solution at 65 ℃ to 72 ℃ and at a pressure of 30MPa to 40 MPa.
In some embodiments, the temperature of the sterilization process of the present application may be 135 ℃ to 145 ℃, and/or the time of the sterilization process may be 10s to 30 s.
Compared with the related art, the method has the following advantages:
(1) in the application, the peeled oat powder is selected as the starting raw material, and the two processes of dissolution and enzymolysis of the oat powder can be combined into one and carried out simultaneously, so that the process steps of grinding, boiling and/or gelatinization are omitted; meanwhile, the method does not need a plurality of processes of enzyme deactivation and centrifugal deslagging, so the method is simple and efficient, the production efficiency is greatly improved, the energy consumption and the production cost are reduced, basically all plants capable of producing the vegetable protein beverage can meet the production conditions, the existing production equipment does not need to be updated, and specially-made equipment is not needed;
(2) the method only relates to the use of one enzyme, is simple and easy to operate, and reduces the production energy consumption;
(3) the process does not need centrifugal deslagging, is environment-friendly, and the product retains more dietary fibers and is rich in nutrition;
(4) the oat milk prepared by the method has the taste and flavor equivalent to or even better than the product prepared by taking the unhulled oat flour as the raw material and performing a centrifugal deslagging method in the prior art;
(5) the product does not contain animal milk components, does not use a thickening agent, a stabilizing agent and an emulsifying agent, has simple ingredients, is like milk in the whole tissue state, and is a healthy plant milk product.
Additional features and advantages of the application will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the application. Other advantages of the present application may be realized and attained by the instrumentalities and methods described in the specification.
Drawings
FIG. 1 is a scoring criteria for scoring a sample.
Detailed Description
Example 1
An oat milk, which is prepared by blending the following components: 10 parts by weight of peeled oat flour, 0.05% of amylase based on the weight of the peeled oat flour, 3.0 parts by weight of rapeseed oil, 5.0 parts by weight of trehalose, 0.05 parts by weight of dipotassium hydrogen phosphate, 0.10 parts by weight of salt and deionized water, wherein the total of the peeled oat flour, the trehalose, the rapeseed oil, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
Wherein the peeled oat flour is purchased from Beijing plastic science development GmbH, product type: RP-24-14-C, the average grain diameter is 38 μm; amylase was purchased from novacin (china) biotechnology limited; dipotassium phosphate was purchased from food ingredients, Inc. of Code, hong Kong, Lian.
The oat milk is prepared by the following method:
weighing peeled oat powder with a formula amount, adding the peeled oat powder into drinking water (calculated by the peeled oat powder) with the weight of 4 times and the temperature of 68-72 ℃, adding amylase with a formula amount, keeping the temperature at 68-72 ℃, and continuously stirring to ensure that the peeled oat powder is subjected to enzymolysis while being dissolved, wherein the stirring time is 20-30 min, so as to prepare an enzymatic hydrolysate;
adding rapeseed oil, trehalose, dipotassium hydrogen phosphate and salt into the enzymolysis liquid according to the formula amount, and adding a proper amount of drinking water at 68-72 ℃ so that the total weight of peeled oat flour, the rapeseed oil, the dipotassium hydrogen phosphate, the salt and the water is 100 parts, keeping the temperature at 68-72 ℃, and uniformly stirring to obtain a blending liquid;
keeping the temperature of the prepared solution at 65-72 ℃, and carrying out high-pressure homogenization at the homogenization pressure of 30 MPa;
and (3) sterilization and filling: and (3) sterilizing the homogenized blending liquid under the sterilization condition of 135 ℃ for 30s, and performing cold filling to obtain the oat milk.
Example 2
An oat milk, which is prepared by blending the following components: 20 parts by weight of peeled oat flour, 0.08% of amylase based on the weight of the peeled oat flour, 2.5 parts by weight of rapeseed oil, 4.0 parts by weight of trehalose, 0.20 parts by weight of dipotassium hydrogen phosphate, 0.05 parts by weight of salt and water, wherein the total of the peeled oat flour, the rapeseed oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
The oat milk was prepared in the same manner as in example 1, except that the amount of water added in the step of preparing the enzymatic hydrolysate was 3 times that of the peeled oat flour.
Example 3
An oat milk, which is prepared by blending the following components: 30 parts by weight of dehulled oat flour, 0.1% amylase by weight of the dehulled oat flour, 1.0 part by weight of rapeseed oil, 0.30 part by weight of dipotassium hydrogen phosphate and water, wherein the total of the dehulled oat flour, the rapeseed oil, the dipotassium hydrogen phosphate and the water is 100 parts by weight.
The oat milk was prepared in the same manner as in example 1, except that the amount of water added in the step of preparing the enzymatic hydrolysate was 2 times that of the peeled oat flour.
Example 4
An oat milk, consisting essentially of: 10 parts by weight of peeled oat flour, 0.05% of amylase based on the weight of the peeled oat flour, 3.0 parts by weight of rapeseed oil, 5.0 parts by weight of trehalose, 0.05 parts by weight of dipotassium hydrogen phosphate, 0.10 parts by weight of salt and deionized water, wherein the total of the peeled oat flour, the rapeseed oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
The raw materials of example 4 are substantially the same as those of example 1, except that the oat groats is prepared according to the same process as the product model RP-24-14-C of rubusocho technologies ltd, beijing, only in the grinding step to obtain an average particle size of 180 μm.
Prepared according to the same method as the preparation method of example 1.
Comparative example 1
An oat milk, consisting essentially of: 10 parts by weight of enzymolysis oat flour, 2.0 parts by weight of rapeseed oil, 0.20 part by weight of dipotassium hydrogen phosphate, 0.05 part by weight of common salt and water, the total being 100 parts by weight.
The enzyme-hydrolyzed oat flour is prepared according to the method of the embodiment I of Chinese patent CN 112262942A.
Herein, oat milk was prepared according to substantially the same method as the preparation method of example 1, except that agitation for enzymolysis was not required.
Comparative example 2
An oat milk made substantially from the same components as in example 1 except that the oat groats are replaced with oat groats.
The oat milk was prepared in substantially the same manner as in example 1, except that a step of boiling oat grains and performing milling with a colloid mill was added before stirring and enzymolysis, and a step of centrifugal removal of slag was added after enzymolysis.
Comparative example 3
An oat milk, consisting essentially of: 10 parts by weight of peeled oat flour, 0.05% of amylase based on the weight of the peeled oat flour, 3.0 parts by weight of rapeseed oil, 5.0 parts by weight of trehalose, 0.05 parts by weight of dipotassium hydrogen phosphate, 0.10 parts by weight of salt and deionized water, wherein the total of the peeled oat flour, the rapeseed oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
The preparation method is basically the same as the preparation method of the example 1, except that a step of dissolving and gelatinizing at 68-72 ℃ for 10-15 minutes is added before stirring and enzymolysis, wherein the amount of water added in the gelatinizing step is 7-8 times of the weight of the peeled oat flour.
Example 5 sensory evaluation Table
1. Evaluation method
The samples evaluated were scored according to the scoring criteria shown in fig. 1 (non-integer scoring is possible).
2. Evaluation results
According to the above table 2, it can be seen by comparing the oat milk of the present application with the oat milk of the comparative example 1 that the oat milk of the present application is significantly superior to the product using the enzyme-hydrolyzed oat flour in terms of flavor and mouthfeel.
Comparing the oat milk of the present application with the oat milk of comparative example 2, it can be seen that the preparation method of the oat milk of the present application is simpler than that of comparative example 2, and the oat milk of the present application has a flavor and mouthfeel comparable to those of the product of comparative example 2.
Comparing the oat milk of the present application with the oat milk of comparative example 3, it can be seen that although the previous dissolution/gelatinization step before enzymolysis is omitted, the oat milk prepared by the present application still has the same flavor and taste as the product of comparative example 3.
As can be seen by comparing example 1 and example 4 of the present application, the difference between oat milks made from dehulled oat flour of different fineness was not significant in terms of flavor and mouthfeel, and was within an acceptable range. However, in pursuit of an excellent mouthfeel, a finer dehulled oat flour may be selected.
The present application describes embodiments, but the description is illustrative rather than limiting and it will be apparent to those of ordinary skill in the art that many more embodiments and implementations are possible within the scope of the embodiments described herein.
Claims (10)
1. The oat milk is prepared from the following components in part by weight: 10-30 parts by weight of peeled oat flour, 0.05-0.1% of amylase, 1.0-3.0 parts by weight of vegetable oil, 0-5.0 parts by weight of trehalose, 0.05-0.30 parts by weight of dipotassium hydrogen phosphate, 0-0.1 part by weight of salt and water, wherein the total of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
2. The oat milk of claim 1, which is formulated substantially from: 10-20 parts of peeled oat flour, 0.05-0.08% of amylase, 2.0-3.0 parts of vegetable oil, 0-4.0 parts of trehalose, 0.05-0.20 part of dipotassium hydrogen phosphate, 0-0.05 part of salt and water, wherein the total weight of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts.
3. The oat milk of claim 1, which is formulated substantially from: 20 parts by weight of peeled oat flour, 0.08% of amylase based on the weight of the peeled oat flour, 2.5 parts by weight of vegetable oil, 4.0 parts by weight of trehalose, 0.20 parts by weight of dipotassium hydrogen phosphate, 0.05 parts by weight of salt and water, wherein the total of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight.
4. The oat milk of any one of claims 1-3, wherein the vegetable oil is selected from one or both of rapeseed oil and sunflower seed oil.
5. A process for preparing oat milk according to any one of claims 1-4, comprising:
weighing peeled oat powder in a formula amount, adding the peeled oat powder into water at the temperature of 68-72 ℃ which is 2-4 times of the weight of the peeled oat powder, adding amylase in the formula amount, keeping the temperature of 68-72 ℃, and continuously stirring to ensure that the peeled oat powder is subjected to enzymolysis while being dissolved to obtain an enzymolysis liquid;
adding the vegetable oil, the trehalose, the dipotassium hydrogen phosphate and the salt with the formula amount into the enzymatic hydrolysate, and adding water with the temperature of 68-72 ℃ to ensure that the total weight of the peeled oat flour, the vegetable oil, the trehalose, the dipotassium hydrogen phosphate, the salt and the water is 100 parts by weight, keeping the temperature of 68-72 ℃, and uniformly stirring to obtain a prepared solution;
homogenizing the prepared solution;
and sterilizing and filling the homogenized blending liquid to obtain the oat milk.
6. The method of claim 5, wherein the temperature of the sterilization process is 135 ℃ to 145 ℃.
7. The method according to claim 5, wherein the time of the sterilization treatment is 10 to 30 s.
8. The method of claim 5 wherein the step of agitating is continued so that the dehulled oat flour is enzymatically hydrolyzed while being dissolved for a period of time in the range of 20 minutes to 30 minutes.
9. The method according to claim 5, wherein the homogenization is carried out while maintaining the temperature of the prepared solution at 65 to 72 ℃ and under a pressure of 30 to 40 MPa.
10. An oat milk made by the method of any one of claims 5-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114431300A (en) * | 2022-02-25 | 2022-05-06 | 江苏伊云贝尔饮料股份有限公司 | Method and device for preparing whole oat milk |
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| KR20190129626A (en) * | 2018-05-11 | 2019-11-20 | 문석기 | Method for Making Vegetable Milk Substitutes and Vegetable Milk Substitutes Thereof |
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| CN101857646A (en) * | 2010-05-27 | 2010-10-13 | 山西金绿禾燕麦研究所 | Method for extracting high-purity beta-glucan and whole oat flour from oat bran |
| CN103549011A (en) * | 2013-07-17 | 2014-02-05 | 天津科技大学 | Oat-sesame milk and preparation method thereof |
| CN104770795A (en) * | 2015-03-27 | 2015-07-15 | 柳培健 | Oat apricot kernel juice and preparation method thereof |
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| CN114431300A (en) * | 2022-02-25 | 2022-05-06 | 江苏伊云贝尔饮料股份有限公司 | Method and device for preparing whole oat milk |
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