CN115067390A - Red date, medlar and oat milk, preparation method thereof and red date, medlar and oat milk beverage - Google Patents

Red date, medlar and oat milk, preparation method thereof and red date, medlar and oat milk beverage Download PDF

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Publication number
CN115067390A
CN115067390A CN202110270412.7A CN202110270412A CN115067390A CN 115067390 A CN115067390 A CN 115067390A CN 202110270412 A CN202110270412 A CN 202110270412A CN 115067390 A CN115067390 A CN 115067390A
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China
Prior art keywords
oat
medlar
red date
milk
juice
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CN202110270412.7A
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Chinese (zh)
Inventor
杜金城
巴根纳
贺保平
闫盘炜
王艳萍
刘华
樊启程
孟蝶
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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Priority to CN202110270412.7A priority Critical patent/CN115067390A/en
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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
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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

Abstract

The invention provides red date, medlar and oat milk, a preparation method thereof and a red date, medlar and oat milk beverage. Every 1000 parts by weight of the red date, medlar and oat milk ingredients comprise: 900 parts of milk, 10-30 parts of red date juice, 1-20 parts of medlar juice, 10-20 parts of oat particles, 0.4-0.9 part of sodium tripolyphosphate, 1-2.2 parts of emulsifier, 0.1-0.3 part of gellan gum, 1-3 parts of microcrystalline cellulose, 0.1-0.2 part of sodium carboxymethylcellulose, 30-50 parts of white granulated sugar, 0.5-2 parts of edible essence and the balance of water, wherein the total amount of the red date juice and the medlar juice in every 1000 parts of the red date, medlar and oat milk ingredient is not more than 35 parts. The total adding amount of the red date juice and the medlar juice in the red date, medlar and oat milk prepared by the invention can reach 3.5 percent, thereby ensuring that the product has rich red date and medlar flavor.

Description

Red date, medlar and oat milk, preparation method thereof and red date, medlar and oat milk beverage
Technical Field
The invention relates to the technical field of milk with neutral taste, and particularly relates to red date, medlar and oat milk and a preparation method thereof.
Background
Because the red dates are rich in nutrient substances such as calcium, iron, vitamin C, oligosaccharide, cyclic adenosine monophosphate, glucoside and the like, the red dates are endowed with the functions of enriching the blood, preventing cardiovascular and cerebrovascular diseases, tonifying middle-jiao and Qi, protecting the liver, preventing gallstones, maintaining beauty and keeping young, preventing cancers, reducing blood fat and the like in the traditional Chinese diet. The medlar is also endowed with the functions of improving the body immunity, resisting cancer, improving eyesight, resisting fatigue, enhancing the learning and memory functions, improving the body adaptability, enhancing the human hematopoiesis and the like. The milk contains more protein, calcium and immunoglobulin, and has the functions of supplementing calcium, regulating gastrointestinal function, tranquilizing and allaying excitement, relieving xerostomia, maintaining beauty and keeping young, improving immunity, etc. The oat contains rich dietary fiber, B-glucan, iron element, vitamin E, linoleic acid and other nutrient substances, and has the functions of losing weight, beautifying, enriching blood, supplementing calcium, reducing blood sugar and blood fat, resisting cancer and the like. The perfect matching of the red dates, the medlar, the milk and the oats is deeply loved by the consumers, especially the female consumers.
When the milk meets acidic substances such as medlar, red dates and the like, protein denaturation can be caused, and the problems of caking, water bleeding and the like can be caused, so that the adding amount of fruit and vegetable juice in the common neutral-taste milk is limited.
In addition, as the Chinese diet pagoda suggests that the diet is mainly made of grains, and the prepared milk product added with dry grain particles needs thorough sterilization inside the particles and kills spores in the particles, high sterilization strength is usually needed, protein is easy to denature when the sterilization strength is high, and water separation occurs when the addition amount of the acidic red date medlar juice is high. Therefore, the addition amounts of the red date juice and the wolfberry juice are further limited.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide red date, medlar and oat milk and a preparation method thereof, and aims to solve the problem that the total addition amount of red date juice and medlar juice is limited in the prior art.
The invention also aims to provide the red date medlar oat milk and the preparation method thereof, and the oat particles are added to endow the product with Q-elasticity texture and make the nutrition of the product more balanced.
The invention further aims to provide the red date medlar oat milk and the preparation method thereof, which can ensure that the problem of water separation and flocculation and agglomeration caused by protein denaturation can not occur even if more red date medlar juice is added into the milk, so that the product has a rich red date medlar flavor, the requirement of the taste of consumers can be met, and meanwhile, more red date medlar juice can be added, so that more nutrition can be provided, and the functions of blood gas supplement, beauty maintenance and the like can be better provided for female consumers.
Technical scheme for solving problems
The inventor of the invention finds that the sodium tripolyphosphate is used as the acidity regulator, so that the problems of water separation and flocculation caused by protein denaturation can be avoided when more red date and Chinese wolfberry juice is added into milk.
The oat grains are added, so that the product has Q-elasticity texture, and the breakfast can meet the breakfast requirement due to the fact that the product contains grains. The modified milk product added with the dry oat particles needs higher sterilization intensity, and the total addition amount of the red date juice and the medlar juice cannot exceed 3.5 percent. Before the red date juice and the medlar juice are mixed with the milk, the red date juice and the medlar juice are adjusted to be neutral, and the sodium tripolyphosphate is used as an acidity regulator, so that the stability of the milk protein is maintained.
Specifically, according to one aspect of the invention, the red date medlar oat milk comprises the following ingredients in 1000 parts by weight: 900 parts of milk, 10-30 parts of red date juice, 1-20 parts of medlar juice, 10-20 parts of oat particles, 0.4-0.9 part of sodium tripolyphosphate, 1-2.2 parts of emulsifier, 0.1-0.3 part of gellan gum, 1-3 parts of microcrystalline cellulose, 0.1-0.2 part of sodium carboxymethylcellulose, 30-50 parts of white granulated sugar, 0.5-2 parts of edible essence and the balance of water,
wherein the total amount of the red date juice and the medlar juice in every 1000 parts of the red date, medlar and oat milk ingredient is not more than 35 parts.
According to one embodiment of the invention, the milk of the invention may be milk (full or low fat) or milk powder (full or low fat) or reconstituted milk. In the case of reconstituted milk, the reconstituted milk prepared from milk or milk powder is not less than 31.25% by weight of the total product formulation. The milk protein is calculated by 3.2 percent (weight), and the content of the protein in the final product is more than or equal to 1.0 percent (weight). The preparation method of the reconstituted milk comprises the following steps: the preparation method comprises the steps of heating water to 45-55 ℃ by adopting the weight ratio of milk powder to water of 1:3-5, adding the milk powder, stirring for 10-20min by adopting high shear, standing and hydrating for 20-30min, and finishing the preparation of the reconstituted milk.
The red date juice in the invention can be original juice or concentrated red date juice, if the red date juice is concentrated red date juice, corresponding conversion is carried out, and the specific calculation method is as follows.
The medlar juice in the invention can be raw juice or concentrated medlar juice, if the medlar juice is concentrated medlar juice, corresponding conversion is carried out, and the specific calculation method is as follows.
In the invention, if concentrated red date juice and concentrated medlar juice are adopted, the conversion method is as follows: the concentrated red date juice and the concentrated medlar juice are converted by Brix (Brix), and are specifically converted by referring to the content requirement of the minimum soluble solid in the recovered fruit and vegetable juice and the recovered fruit and vegetable pulp in GB/T31121-2014 accessories.
In the invention, sodium tripolyphosphate is used as an acidity regulator, which is beneficial to maintaining the stability of milk protein. If sodium hexametaphosphate or disodium hydrogen phosphate is adopted as the acidity regulator, expected technical effects cannot be obtained when the addition amount of the red date juice or the medlar juice is large.
Preferably, every 1000 parts by weight of the ingredients comprise: 312.5-800 parts of milk, and 11-35 parts of the total amount of the red date juice and the medlar juice.
Preferably, each 1000 parts by weight of the ingredients also comprise 5-25 parts of cereal powder, 0-40 parts of dietary fiber, 0-0.2 part of carrageenan and 0-0.3 part of sodium alginate.
In the invention, gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan and sodium alginate are used as thickening agents. Different thickeners produce different technical effects.
The drinking water adopted in the invention meets the related requirements of drinking water of China.
Preferably, the emulsifier is one or more of mono-diglycerol fatty acid ester and sucrose fatty acid ester. The mono-diglycerol fatty acid ester is a mixed raw material, is generally called as mono-diglycerol fatty acid ester in the national standard GB2760, and is also marked as mono-diglycerol fatty acid ester on the outer package of the product. The manufacturer may be DuPont, U.S. or Guangzhou Meichen group GmbH.
Preferably, the dietary fiber is polydextrose or resistant dextrin; and/or the cereal powder is one or more of oat powder, quinoa powder, highland barley powder, black sesame powder, red rice powder, red bean powder, black rice powder and black bean powder.
More preferably, the cereal flour is one or more of oat flour, quinoa flour and highland barley flour.
The dietary fiber in the invention can be polydextrose or resistant dextrin, and can be added into the system or not.
Preferably, the pH of the jujube juice and the wolfberry juice is neutral prior to mixing with milk.
Preferably, the oat particles have a length, width and height of 3mm x 3mm to 5mm x 5 mm. In the present invention, the size range of the oat particles is 3X 3mm to 5X 5mm, otherwise the filling head of the filling machine may drip milk.
On the other hand, the invention also provides a method for preparing the red date medlar oat milk, which comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30-35% to 65-75 ℃ according to the weight parts of the components in the ingredients, adding white granulated sugar, emulsifier, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, melting the ingredients to enable the feed liquid to be a uniform and dispersed mixture, keeping the melting time at 15-20 minutes, and then homogenizing the feed liquid, wherein the homogenizing temperature is 70-75 ℃, the primary homogenizing pressure is 30-50bar, and the secondary homogenizing pressure is 160-200 bar;
2) preparing red date juice and medlar juice feed liquid: heating 5-25% of ingredient water to 55-75 deg.C, adding sodium tripolyphosphate, dissolving for 5-10min, adding fructus Jujubae juice and fructus Lycii juice, dissolving to obtain uniform and dispersed mixture, maintaining the dissolving time at 15-20 min, and dissolving to obtain solution;
3) and (3) volume fixing: mixing the feed liquid prepared in the steps 1) and 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding edible essence;
4) treatment of oat particles: firstly, carrying out hulling treatment on oat particles, and then cleaning; carrying out grain cutting treatment on the oat particles without shells, then treating the chopped particles for 1-2 hours at 90 ℃, cooking and curing, and finally drying;
5) ultra-high temperature sterilization: heating the material liquid prepared in the step 3) to 70-75 ℃ through a first temperature rise section, homogenizing the material liquid, wherein the first-stage homogenizing pressure is 40-50bar, and the second-stage homogenizing pressure is 200-250bar, mixing the homogenized material liquid with the dry-mixed oat particles prepared in the step 4), making the material liquid mixed with the oat particles flow to a second temperature rise section, keeping the temperature of the second temperature rise section at 115-125 ℃ for 180 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization under the sterilization condition of 137-142 ℃ for 6-10 seconds;
6) filling: and (3) carrying out sterile filling on the feed liquid subjected to ultra-high temperature sterilization and prepared in the step 5) to obtain the red date, medlar and oat milk.
Preferably, in the step 2), the pH of the red date juice and the medlar juice is adjusted to be neutral by using sodium tripolyphosphate.
In one embodiment, the method for preparing the milk containing red dates, medlar and oat according to the invention comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30-35% to 65-75 ℃ according to the weight parts of each component in the material, adding white granulated sugar, emulsifier, gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan and sodium alginate into the milk, melting the material to enable the material liquid to be a uniform and dispersed mixture, keeping the melting time at 15-20 minutes, homogenizing the material liquid, wherein the homogenizing temperature is 70-75 ℃, the primary homogenizing pressure is 30-50bar, and the secondary homogenizing pressure is 160-200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5-25% to 55-75 ℃, adding sodium tripolyphosphate, dissolving for 5-10min, adding grain powder, dietary fiber, red date juice and medlar juice, dissolving to make the material liquid into a uniform and dispersed mixture, keeping the material dissolving time at 15-20 min, and keeping the dissolved material liquid for later use;
3) and (3) volume fixing: mixing the feed liquid prepared in the steps 1) and 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding edible essence;
4) treatment of oat particles: carrying out hulling treatment on oat particles, and then cleaning; carrying out grain cutting treatment on the oat particles without shells, then treating the chopped particles for 1-2 hours at 90 ℃, cooking and curing, and finally drying;
5) ultra-high temperature sterilization: heating the material liquid prepared in the step 3) to 70-75 ℃ through a first temperature rise section, homogenizing the material liquid, wherein the first-stage homogenizing pressure is 40-50bar, and the second-stage homogenizing pressure is 200-250bar, mixing the homogenized material liquid with the dry-mixed oat particles prepared in the step 4), making the material liquid mixed with the oat particles flow to a second temperature rise section, keeping the temperature of the second temperature rise section at 115-125 ℃ for 180 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization under the sterilization condition of 137-142 ℃ for 6-10 seconds;
6) filling: and (3) carrying out sterile filling on the feed liquid subjected to ultra-high temperature sterilization and prepared in the step 5) to obtain the red date, medlar and oat milk.
On the other hand, the invention also provides the red date medlar oat milk beverage which is characterized in that the red date medlar oat milk is filled into a paper-based package, and the paper-based package can be subjected to water bath heating or microwave heating.
According to the red date medlar oat milk, oat particles are added. The oat grains are added, so that the product has Q-elasticity texture, and the breakfast can meet the breakfast requirement due to the fact that the product contains grains. Because the oat particles are added, the inside of the particles needs to be thoroughly sterilized, and spores in the particles are killed, so that higher sterilization strength is needed, protein is easy to denature when the sterilization strength is high, and water precipitation occurs in the product when the addition amount of the acidic red date medlar juice is higher. According to the invention, before the red date juice and the medlar juice are mixed, the pH values of the red date juice and the medlar juice are adjusted to be neutral by adopting sodium tripolyphosphate, so that the problem of denaturation of protein in milk is not easy to occur due to the addition of more red date juice and medlar juice, and the stability of the milk protein is favorably maintained.
Accordingly, if the grain particles are not added, high sterilization intensity is not required, and the addition amounts of the red date juice and the wolfberry juice can be increased.
Advantageous effects
According to the red date, medlar and oat milk provided by the invention, the total adding amount of the red date juice and the medlar juice can be up to 3.5% (by weight), so that the product is ensured to have a full red date and medlar flavor, the requirement of a consumer on the taste is met, and meanwhile, more red date and medlar juice are added, so that more nutrition can be provided, and the functions of replenishing blood and qi, maintaining beauty and keeping young and the like can be better provided for female consumers. The product also contains dry cereal oat particles, so that the product has Q-elasticity texture, the nutrition of the product is more balanced, and the nutritional requirements of breakfast and tea break of consumers are better met.
The red date, medlar and oat milk provided by the invention can be stored for 6 months at normal temperature, and unacceptable fat floating, precipitation, bleeding and other phenomena do not occur, so that the shelf life of 6 months is reached.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in detail with reference to specific embodiments. The described embodiments are only some, but not all embodiments of the invention.
The raw materials and equipment used in the invention are all the raw materials and equipment commonly used in the field, and the method used in the invention is all the conventional method in the field unless otherwise stated.
Unless otherwise indicated, parts are parts by weight,% are% by weight, and temperature is in degrees celsius. In the following examples, the following materials and methods were employed.
Raw materials:
the red date juice adopted in the invention is from Hebei Peiran century biological food company Limited, and the batch number is 2020081802.2.
The wolfberry juice used in the present invention is from griffy fruit juice industry (tianjin) limited under the lot number 20201125.
The mono-diglycerol fatty acid ester used in the present invention is obtained from Guangzhou Meichen group GmbH. The sodium tripolyphosphate used in the present invention is available from Beckjirnib phosphate, Inc. of Yunnan, under product batch number 20201103.
The drinking water adopted in the invention meets the related requirements of drinking water of China.
Example 1
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000071
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30% to 65 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200 bar;
2) preparing red date juice and medlar juice feed liquid: after the ingredient water with the formula amount of 5% is heated to 55 ℃, the sodium tripolyphosphate is firstly added to dissolve the ingredients for 5 min. Then adding oat flour, polydextrose, red date juice and medlar juice, adopting material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into uniform and dispersed mixture, maintaining the material dissolving time at 15 min, and making the dissolved material liquid stand by, wherein the pH value of the material liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The method comprises the steps of carrying out granulation treatment on oat particles with shells removed, ensuring that the length, width and height of the chopped oat particles are between 3mm multiplied by 3mm and 5mm multiplied by 5mm (ensuring the chewing feeling of the particles and simultaneously ensuring that a filling machine cannot be blocked), then carrying out treatment on the chopped particles for 1.5h at 90 ℃, carrying out cooking and curing (ensuring that the particles are cooked after being subjected to ultrahigh temperature instantaneous sterilization (UHT) treatment and can meet commercial sterility in the shelf life of final products), and finally carrying out drying treatment.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 40bar, the second-stage homogenizing pressure is 200bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding tube at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure full sterilization inside the particles, and finally performing ultra-high temperature sterilization at the sterilization condition of 137 ℃ for 10 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Example 2
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000081
Figure BDA0002974119140000091
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 35% to 75 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose and carrageenan into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 20 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 70 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 75 ℃, and then adding sodium tripolyphosphate to melt the ingredients for 5 min. Then adding quinoa wheat flour, polydextrose, red date juice and wolfberry juice, adopting material-melting equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid be uniform and dispersed mixture, retaining material-melting time at 15 min, and making the dissolved material liquid be stand-by, in which the pH value of material liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The oat grains without shells are cut into grains, the length, width and height of the cut oat grains are ensured to be between 3mm multiplied by 3mm and 5mm multiplied by 5mm (the chewing feeling of the grains is ensured, and the blockage of a filling machine is ensured at the same time), the cut oat grains are treated for 1.5h at the temperature of 90 ℃, the grains are cooked (the grains are cooked after the UHT treatment, and the commercial sterility can be met in the shelf life of the final product), and finally the drying treatment is carried out.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 75 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 50bar, the second-stage homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a 115 ℃ holding tube in the second temperature rising section, keeping for 180 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization, wherein the sterilization condition is 137 ℃ for 10 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Example 3
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000101
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30% to 70 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15-20 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 30bar, and the secondary homogenizing pressure is 160 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 70 ℃, and then adding sodium tripolyphosphate to melt the ingredients for 5 min. Then adding highland barley powder, resistant dextrin, red date juice and medlar juice, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid into a uniform and dispersed mixture, keeping the material melting time at 20 minutes, and using the dissolved feed liquid for later use, wherein the pH of the feed liquid is neutral.
3) Volume fixing: mixing the feed liquids prepared in the steps 1) and 2), adding the rest milk, adding water to a constant volume, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The oat grains without shells are cut into grains, the length, width and height of the cut oat grains are ensured to be between 3mm multiplied by 3mm and 5mm multiplied by 5mm (the chewing feeling of the grains is ensured, and the blockage of a filling machine is ensured at the same time), the cut oat grains are treated for 1.5h at the temperature of 90 ℃, the grains are cooked (the grains are cooked after the UHT treatment, and the commercial sterility can be met in the shelf life of the final product), and finally the drying treatment is carried out.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 50bar, the second-stage homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding pipe at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization, wherein the sterilization condition is 142 ℃ and 6 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Example 4
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000111
Figure BDA0002974119140000121
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 35% to 75 ℃, adding white granulated sugar, sucrose fatty acid ester, gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose and carrageenan into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 70 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 75 ℃, and then adding sodium tripolyphosphate to melt the ingredients for 5 min. Then adding oat flour, polydextrose, red date juice and medlar juice, adopting material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into uniform and dispersed mixture, maintaining the material dissolving time at 15 min, and making the dissolved material liquid stand by, wherein the pH value of the material liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The oat grains without shells are cut into grains, the length, width and height of the cut oat grains are ensured to be between 3mm multiplied by 3mm and 5mm multiplied by 5mm (the chewing feeling of the grains is ensured, and the blockage of a filling machine is ensured at the same time), the cut oat grains are treated for 1.5h at the temperature of 90 ℃, the grains are cooked (the grains are cooked after the UHT treatment, and the commercial sterility can be met in the shelf life of the final product), and finally the drying treatment is carried out.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 50bar, the second-stage homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding pipe at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization, wherein the sterilization condition is 142 ℃ and 6 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Comparative example 1
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000131
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30% to 65 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 55 ℃, and then adding sodium tripolyphosphate to melt the ingredients for 5 min. Then adding oat flour, polydextrose, red date juice and medlar juice, adopting material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into uniform and dispersed mixture, maintaining the material dissolving time at 15 min, and making the dissolved material liquid stand by, wherein the pH value of the material liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The oat grains without shells are cut into grains, the length, width and height of the cut oat grains are ensured to be between 3mm multiplied by 3mm and 5mm multiplied by 5mm (the chewing feeling of the grains is ensured, and the blockage of a filling machine is ensured at the same time), the cut oat grains are treated for 1.5h at the temperature of 90 ℃, the grains are cooked (the grains are cooked after the UHT treatment, and the commercial sterility can be met in the shelf life of the final product), and finally the drying treatment is carried out.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 40bar, the second-stage homogenizing pressure is 200bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding pipe at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization, wherein the sterilization condition is 137 ℃ for 10 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Comparative example 2
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000141
Figure BDA0002974119140000151
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30% to 65 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 55 ℃, and then adding sodium tripolyphosphate to melt the ingredients for 5 min. Then adding oat flour, polydextrose, red date juice and medlar juice, adopting material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into uniform and dispersed mixture, maintaining the material dissolving time at 15 min, and making the dissolved material liquid stand by, wherein the pH value of the material liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 40bar, the second-stage homogenizing pressure is 200bar, flowing the homogenized feed liquid to a second temperature rising section, adding a holding tube at 125 ℃ in the second temperature rising section, keeping for 120 seconds, and finally carrying out ultra-high temperature sterilization under the sterilization condition of 137 ℃ for 10 seconds.
5) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Comparative example 3
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000152
Figure BDA0002974119140000161
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 35% to 75 ℃, adding white granulated sugar, sucrose fatty acid ester, gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose and carrageenan into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 20 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 70 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 75 ℃, and then adding sodium hexametaphosphate to dissolve the ingredient for 5 min. Then adding oat flour, polydextrose, red date juice and medlar juice, adopting material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to make the material liquid into uniform and dispersed mixture, maintaining the material dissolving time at 15 min, and making the dissolved material liquid stand by, wherein the pH value of the material liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The oat grains without shells are cut into grains, the length, width and height of the cut oat grains are ensured to be between 3mm multiplied by 3mm and 5mm multiplied by 5mm (the chewing feeling of the grains is ensured, and the blockage of a filling machine is ensured at the same time), the cut oat grains are treated for 1.5h at the temperature of 90 ℃, the grains are cooked (the grains are cooked after the UHT treatment, and the commercial sterility can be met in the shelf life of the final product), and finally the drying treatment is carried out.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 50bar, the second-stage homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding pipe at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization, wherein the sterilization condition is 142 ℃ and 6 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Comparative example 4
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000171
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30% to 70 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15-20 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 30bar, and the secondary homogenizing pressure is 160 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 70 ℃, and then adding the disodium hydrogen phosphate to dissolve the ingredients for 5 min. Then adding highland barley powder, resistant dextrin, red date juice and medlar juice, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid into a uniform and dispersed mixture, keeping the material melting time at 20 minutes, and using the dissolved feed liquid for later use, wherein the pH of the feed liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The oat grains without shells are cut into grains, the length, width and height of the cut oat grains are ensured to be between 3mm multiplied by 3mm and 5mm multiplied by 5mm (the chewing feeling of the grains is ensured, and the blockage of a filling machine is ensured at the same time), the cut oat grains are treated for 1.5h at the temperature of 90 ℃, the grains are cooked (the grains are cooked after the UHT treatment, and the commercial sterility can be met in the shelf life of the final product), and finally the drying treatment is carried out.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 50bar, the second-stage homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding pipe at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization, wherein the sterilization condition is 137 ℃ for 10 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Comparative example 5
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000181
Figure BDA0002974119140000191
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30% to 70 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 20 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 30bar, and the secondary homogenizing pressure is 160 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5% to 70 ℃, and then adding sodium tripolyphosphate to melt the ingredients for 5 min. Then adding highland barley powder, resistant dextrin, red date juice and medlar juice, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid into a uniform and dispersed mixture, keeping the material melting time at 20 minutes, and using the dissolved feed liquid for later use, wherein the pH of the feed liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The oat grains without shells are cut into grains, the length, width and height of the cut oat grains are ensured to be between 3mm multiplied by 3mm and 5mm multiplied by 5mm (the chewing feeling of the grains is ensured, and the blockage of a filling machine is ensured at the same time), the cut oat grains are treated for 1.5h at the temperature of 90 ℃, the grains are cooked (the grains are cooked after the UHT treatment, and the commercial sterility can be met in the shelf life of the final product), and finally the drying treatment is carried out.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 75 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 50bar, the second-stage homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding tube at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure full sterilization inside the particles, and finally performing ultra-high temperature sterilization at the sterilization condition of 137 ℃ for 10 seconds.
6) Filling: filling the sterilized feed liquid into a paper base capable of being heated by microwave for packaging.
Comparative example 6
The product formula comprises (every 1000 kg of the product contains)
Figure BDA0002974119140000201
The process comprises the following steps:
1) preparing gum liquid: heating milk with the formula amount of 30% to 65 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15 minutes, and then homogenizing the material liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200 bar;
2) preparing red date juice and medlar juice feed liquid: after the ingredient water with the formula amount of 5% is heated to 55 ℃, the sodium tripolyphosphate is firstly added to dissolve the ingredients for 5 min. Then adding oat flour, polydextrose, red date juice and medlar juice, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to make the feed liquid into a uniform and dispersed mixture, keeping the material melting time at 15 minutes, and making the dissolved feed liquid for later use, wherein the pH value of the feed liquid is neutral.
3) And (3) volume fixing: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding the edible essence.
4) Treatment of oat particles: the oat grains are firstly subjected to hulling treatment and then cleaned, so that impurities and dust on the surface are removed. The method comprises the steps of carrying out granulation treatment on oat particles with shells removed, ensuring that the length, width and height of the chopped oat particles are between 3mm multiplied by 3mm and 5mm multiplied by 5mm (ensuring the chewing feeling of the particles and simultaneously ensuring that a filling machine cannot be blocked), then carrying out treatment on the chopped particles for 1.5h at 90 ℃, carrying out cooking and curing (ensuring that the particles are cooked after being subjected to ultrahigh temperature instantaneous sterilization (UHT) treatment and can meet commercial sterility in the shelf life of final products), and finally carrying out drying treatment.
5) Ultra-high temperature sterilization: heating the feed liquid prepared in the step 3) to 70 ℃ through a first temperature rising section, homogenizing the feed liquid, wherein the first-stage homogenizing pressure is 40bar, the second-stage homogenizing pressure is 200bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), making the feed liquid mixed with the oat particles flow to a second temperature rising section, adding a holding pipe at 125 ℃ in the second temperature rising section, keeping for 120 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization, wherein the sterilization condition is 137 ℃ and 10 seconds.
6) Filling: and (3) filling the feed liquid subjected to ultra-high temperature sterilization into a paper base containing an aluminum film for packaging.
Experimental example 1
1.1 taste test of flavor and taste of milk containing red dates, medlar and oat
The products of examples 1 to 4 and comparative examples 1 and 2 were used as taste test samples, and the samples of examples 1 to 4 and comparative examples 1 and 2 were subjected to conventional 700-watt, 40-second microwave oven heating, and the microwave-heated samples were used as test samples. Taste and flavor evaluation test the number of tasters was 200 (100 for each of men and women aged 18-28), the products of examples 1-4 and the product of comparative example 1 were tasted, respectively, and the products were evaluated and scored based on the flavor, taste, color, nutritional value, and preference of the products, respectively, using an anonymous scoring system, each score was 10, and the score was good if high, and the overall evaluation was made as to whether the products were liked. The average score of each evaluation and the total number of evaluations were taken as the experimental results and are reported in table 1 below.
Figure BDA0002974119140000221
As can be seen from table 1, the red date, medlar and oat milk provided by embodiments 1 to 4 of the present invention has good taste and flavor, and the number of people enjoying the milk after tasting the milk is high, reaching 171, 172, 170 and 175 respectively. Comparative example 1 had a lower average score of flavor and mouthfeel of only 8.0 and 8.5, and the number of people evaluated as liked as a whole was also smaller, only 121 people. Comparative example 2 scored only 7.0 and 7.5 for mouthfeel and nutritional value, and the overall evaluation liked only 90 people. The results show that: when the addition amount of the red date and the medlar juice is 1.1 to 3.5 percent (weight), the product preference is higher and is more popular with consumers. Meanwhile, the added oat particles can endow the product with Q elastic texture, improve the nutritional value of the product and be more popular with consumers.
1.2 taste test of flavor and taste of milk containing red dates, medlar and oat
The products of examples 1 to 4 and comparative example 6 were used as taste test samples, and the samples of examples 1 to 4 were heated in a conventional microwave oven at 700W/40 sec, and the microwave-heated samples were used as test samples. Comparative example 6 the package was not heated by microwave because of the aluminum film, and thus, a sample at ordinary temperature was used as a test sample. Taste and flavor evaluation test the number of tasters amounted to 200 (100 for each of 18-28-year-old men and women) for the products of examples 1-4 and comparative example 6, respectively, and the products were evaluated and scored according to the flavor, taste, color, nutritional value, and preference of the products, respectively, using an anonymous scoring system, with 10 full points for each item, with good results if the score is high, and overall evaluation was made as to whether the product is liked. The results of the experiments are reported in table 2 below.
Figure BDA0002974119140000231
As can be seen from table 2, the red date, medlar and oat milk provided by embodiments 1 to 4 of the present invention has good taste and flavor, and the number of people enjoying the milk after tasting the milk is high, reaching 171, 172, 170 and 175 respectively. Comparative example 6 has a lower average score of flavor and mouthfeel, only 6.5 and 6.2, and a smaller number of people who were totally evaluated as liking, only 36, and the results show that: the flavor of the red date medlar oat milk packaged by the microwave heatable paper base after microwave heating is higher than the taste preference of a product which contains an aluminum film and can not be subjected to microwave heating, and the red date medlar oat milk is more popular with consumers.
Experimental example 2
Stability investigation experiment of red date, medlar and oat milk
Stability investigation experiments were conducted using the products of examples 1 to 4 and comparative examples 3 to 5 as test samples. The samples were placed at room temperature (about 25 ℃) and observed at intervals, the tissue states of the samples including fat floating, sedimentation, and water bleeding during different storage periods were mainly observed, and the amount of sediment of the samples was measured (a certain amount of the samples were centrifuged, the amount of sediment and water were directly measured by the differential method, and then the proportion of sediment and water was calculated to reflect the sedimentation and water bleeding), to examine the stability of the cereal milkshakes provided in examples 1 to 4 and comparative examples 3 to 5, and the experimental results are recorded in table 3.
Figure BDA0002974119140000241
As can be seen from the stability observation experiment results in Table 3, the red date, medlar and oat milk provided by the embodiments 1 to 4 of the invention can be stored for 6 months at normal temperature, and the phenomena of unacceptable fat floating, precipitation, bleeding and the like do not occur, so that the shelf life of 6 months is reached, and the product popularization and sale are facilitated. In contrast, in comparative example 3, the surface layer shows water precipitation when the sample is off-line for 0 day, and the sample is unacceptable, in comparative examples 4 to 5, the bottom part shows serious sinking when the sample is off-line for 120 days, and the surface layer is accompanied by more serious water precipitation, so that the sensory feel of the sample is unacceptable. The results show that: the addition amount of the total of the red date juice and the medlar juice (calculated by the original juice) can not exceed 3.5 percent (weight), the addition amount of the total of the red date juice and the medlar juice (calculated by the original juice) in the prepared milk product reaches 4 percent (weight), and the product has the problems of water precipitation and precipitation. Meanwhile, the red dates and the medlar juice are regulated to be neutral, sodium tripolyphosphate is an optimal acidity regulator, the stability of milk protein is maintained, the effect of sodium hexametaphosphate is the worst, and the effect of disodium hydrogen phosphate is not ideal.
Possibility of industrial application
According to the red date, medlar and oat milk prepared by the invention, the total adding amount of the red date juice and the medlar juice can reach 3.5 percent, so that the product is ensured to have a full red date and medlar flavor, the requirement of the taste of consumers is met, and more nutrition can be provided by adding more red date and medlar juice. The product also contains the dry cereal oat particles, so that the product has Q elastic texture, and the nutrition of the product is more balanced. The product is stored for 6 months at normal temperature, the phenomena of unacceptable fat floating, precipitation, bleeding and the like do not occur, the shelf life of 6 months is reached, and the product has good industrial application prospect.

Claims (10)

1. The red date medlar oat milk is characterized in that each 1000 parts by weight of the ingredients comprise: 900 portions of milk, 10 to 30 portions of red date juice, 1 to 20 portions of medlar juice, 10 to 20 portions of oat particles, 0.4 to 0.9 portion of acidity regulator, 1 to 2.2 portions of emulsifier, 0.1 to 0.3 portion of gellan gum, 1 to 3 portions of microcrystalline cellulose, 0.1 to 0.2 portion of sodium carboxymethylcellulose, 30 to 50 portions of white granulated sugar, 0.5 to 2 portions of edible essence and the balance of water,
wherein the total amount of the red date juice and the medlar juice in every 1000 parts of the red date, medlar and oat milk ingredient is not more than 35 parts.
2. The red date medlar oat milk according to claim 1, characterized in that every 1000 parts by weight of the ingredients comprise: 312.5-800 parts of milk, and 11-35 parts of the total amount of the red date juice and the medlar juice.
3. The milk containing red dates, medlar and oat as claimed in claim 1, wherein the emulsifier is one or more of mono-diglycerol fatty acid ester and sucrose fatty acid ester.
4. The red date medlar oat milk of claim 1, wherein each 1000 weight parts of the ingredients further comprise 5-25 parts of grain powder, 0-40 parts of dietary fiber, 0-0.2 part of carrageenan and 0-0.3 part of sodium alginate;
preferably, the dietary fiber is polydextrose or resistant dextrin; and/or the cereal powder is one or more of oat powder, quinoa powder, highland barley powder, black sesame powder, red rice powder, red bean powder, black rice powder and black bean powder,
more preferably, the cereal flour is one or more of oat flour, quinoa flour and highland barley flour.
5. The red date, wolfberry and oat milk of claim 1, wherein the pH of the red date juice and the wolfberry juice is neutral prior to mixing with milk.
6. The milk containing red dates, medlar and oat according to claim 1, wherein the oat particles have a length, width and height of 3mm x 3mm-5mm x 5 mm.
7. A method of making the red date, wolfberry and oat milk of any one of claims 1-6, comprising the steps of:
1) preparing gum liquid: heating milk with the formula amount of 30-35% to 65-75 ℃ according to the weight parts of the components in the ingredients, adding white granulated sugar, emulsifier, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose into the milk, melting the ingredients to enable the feed liquid to be a uniform and dispersed mixture, keeping the melting time at 15-20 minutes, and then homogenizing the feed liquid, wherein the homogenizing temperature is 70-75 ℃, the primary homogenizing pressure is 30-50bar, and the secondary homogenizing pressure is 160-200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5-25% to 55-75 ℃, adding sodium tripolyphosphate, melting for 5-10min, adding the red date juice and the medlar juice, melting to enable the material liquid to be a uniform and dispersed mixture, keeping the material melting time at 15-20 min, and keeping the dissolved material liquid for later use;
3) and (3) volume fixing: mixing the feed liquid prepared in the steps 1) and 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding edible essence;
4) treatment of oat particles: firstly, carrying out hulling treatment on oat particles, and then cleaning; carrying out grain cutting treatment on the oat particles without shells, then treating the chopped particles for 1-2 hours at 90 ℃, cooking and curing, and finally drying;
5) ultra-high temperature sterilization: heating the material liquid prepared in the step 3) to 70-75 ℃ through a first temperature rise section, homogenizing the material liquid, wherein the first-stage homogenizing pressure is 40-50bar, and the second-stage homogenizing pressure is 200-250bar, mixing the homogenized material liquid with the dry-mixed oat particles prepared in the step 4), making the material liquid mixed with the oat particles flow to a second temperature rise section, keeping the temperature of the second temperature rise section at 115-125 ℃ for 180 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization under the sterilization condition of 137-142 ℃ for 6-10 seconds;
6) filling: and (4) aseptically filling the ultra-high temperature sterilized feed liquid prepared in the step 5) to obtain the red date, medlar and oat milk.
8. The method according to claim 7, wherein the pH of the red date juice and the wolfberry juice is adjusted to neutral by sodium tripolyphosphate in the step 2).
9. The method of claim 7, comprising the steps of:
1) preparing gum liquid: heating milk with the formula amount of 30-35% to 65-75 ℃ according to the weight parts of each component in the material, adding white granulated sugar, emulsifier, gellan gum, microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan and sodium alginate into the milk, melting the material to enable the material liquid to be a uniform and dispersed mixture, keeping the melting time at 15-20 minutes, homogenizing the material liquid, wherein the homogenizing temperature is 70-75 ℃, the primary homogenizing pressure is 30-50bar, and the secondary homogenizing pressure is 160-200 bar;
2) preparing red date juice and medlar juice feed liquid: heating the ingredient water with the formula amount of 5-25% to 55-75 ℃, adding sodium tripolyphosphate, dissolving for 5-10min, adding grain powder, dietary fiber, red date juice and medlar juice, dissolving to make the material liquid into a uniform and dispersed mixture, keeping the material dissolving time at 15-20 min, and keeping the dissolved material liquid for later use;
3) and (3) volume fixing: mixing the feed liquid prepared in the steps 1) and 2), adding the rest milk, adding water to a constant volume to a certain amount, and finally adding edible essence;
4) treatment of oat particles: firstly, carrying out hulling treatment on oat particles, and then cleaning to remove impurities and dust on the surface; carrying out grain cutting treatment on the oat particles without shells, then treating the chopped particles for 1-2 hours at 90 ℃, cooking and curing, and finally drying;
5) ultra-high temperature sterilization: heating the material liquid prepared in the step 3) to 70-75 ℃ through a first temperature rise section, homogenizing the material liquid, wherein the first-stage homogenizing pressure is 40-50bar, and the second-stage homogenizing pressure is 200-250bar, mixing the homogenized material liquid with the dry-mixed oat particles prepared in the step 4), making the material liquid mixed with the oat particles flow to a second temperature rise section, keeping the temperature of the second temperature rise section at 115-125 ℃ for 180 seconds to ensure that the interior of the particles are fully sterilized, and finally performing ultra-high temperature sterilization under the sterilization condition of 137-142 ℃ for 6-10 seconds;
6) filling: and (3) carrying out sterile filling on the feed liquid subjected to ultra-high temperature sterilization and prepared in the step 5) to obtain the red date, medlar and oat milk.
10. A red date medlar oat milk beverage, which is characterized in that the red date medlar oat milk as claimed in any one of claims 1 to 6 is filled into a paper-based package, and the paper-based package can be heated in water bath or by microwave.
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