CN115067390B

CN115067390B - Red date medlar oat milk, preparation method thereof and red date medlar oat milk beverage

Info

Publication number: CN115067390B
Application number: CN202110270412.7A
Authority: CN
Inventors: 杜金城; 巴根纳; 贺保平; 闫盘炜; 王艳萍; 刘华; 樊启程; 孟蝶
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Filing date: 2021-03-12
Publication date: 2024-06-04
Anticipated expiration: 2041-03-12

Abstract

The invention provides a red date, medlar and oat milk, a preparation method thereof and a red date, medlar and oat milk beverage. Every 1000 weight parts of the red date, medlar, oat and milk ingredients comprise: 300-900 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 emulsifying agent, 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 each 1000 parts of red date medlar oat milk ingredients is not more than 35 parts. The total addition amount of the red date juice and the medlar juice in the red date medlar oat milk prepared by the invention can reach 3.5 percent, thereby ensuring that the product has rich red date medlar flavor.

Description

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

Technical Field

The invention relates to the technical field of neutral-taste milk, in particular to red date, medlar and oat milk and a preparation method thereof.

Background

The red dates are rich in nutrient substances such as calcium, iron, vitamin C, oligosaccharide, cyclic adenosine monophosphate, glucoside and the like, and have the functions of enriching blood, preventing cardiovascular and cerebrovascular diseases, tonifying middle-jiao and Qi, protecting liver, preventing gall-stone, maintaining beauty and keeping young, preventing cancer, reducing blood fat and the like in the traditional Chinese diet. The medlar is also endowed with the functions of improving the immunity of the organism, resisting cancer, improving eyesight, resisting fatigue, enhancing the learning and memory functions, improving the adaptability of the organism, enhancing the hematopoiesis of the human body and the like. The milk contains more proteins, calcium and immunoglobulin, and has the functions of supplementing calcium, regulating gastrointestinal functions, tranquilizing and allaying excitement, relieving dry mouth, maintaining beauty and keeping young, improving immunity and the like. Oat contains rich dietary fiber, B-glucan, iron element, vitamin E, linoleic acid and other nutrient substances, and is endowed with the functions of losing weight, beautifying, enriching blood, supplementing calcium, reducing blood glucose, reducing lipid, resisting cancer and the like. The perfect matching of the red dates, the medlar, the milk and the oat is deeply favored by consumers, especially female consumers.

The milk is subjected to acidic substances such as medlar and red dates, so that the proteins are denatured, caking and water separation are caused, and the addition amount of fruit and vegetable juice in the milk with neutral taste is limited.

In addition, because the Chinese meal pagoda suggests that the diet is mainly made of grains, and the prepared dairy product added with the dry cereal grains is thoroughly sterilized in the grains, spores in the grains are killed at the same time, higher sterilization intensity is generally required, protein is easy to denature when the sterilization intensity is high, and meanwhile, when the adding amount of the acid red date medlar juice is higher, the product is water-separated. Therefore, the addition amount of the red date juice and the medlar juice is 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, which aim to solve the problem that the total addition amount of red date juice and medlar juice is limited in the prior art.

The invention further 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-shaped texture, so that the nutrition of the product is more balanced.

The invention further aims to provide the red date medlar oat milk and the preparation method thereof, which ensure that the problems of water separation and flocculation agglomeration caused by protein denaturation can not occur even if more red date medlar juice is added into the milk, thereby ensuring that the product has rich red date medlar flavor, meeting the requirements of consumers' tastes, simultaneously providing more nutrition and better providing functions of supplementing blood and qi, maintaining beauty and keeping young for female consumers.

Technical proposal for solving the problems

The inventor of the invention discovers that the adoption of sodium tripolyphosphate as an acidity regulator ensures that the problems of water separation and flocculation agglomeration caused by protein denaturation can not occur even if more red date and medlar juice is added into milk.

The oat particles are added to enable the product to have Q-elasticity texture, and meanwhile, the oat particles contain grains, so that breakfast requirements can be met. The blended milk product added with the dry oat grains needs higher sterilization strength, and the total addition amount of the red date juice and the medlar juice cannot exceed 3.5 percent. The red date and the medlar juice are adjusted to be neutral before being mixed with the milk, and the sodium tripolyphosphate is used as an acidity regulator, so that the stability of milk protein is maintained.

Specifically, according to one aspect of the invention, there is provided a red date medlar oat milk, comprising, per 1000 parts by weight of ingredients: 300-900 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 emulsifying agent, 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 each 1000 parts of the red date medlar oat milk ingredient is not more than 35 parts.

According to one embodiment of the invention, the milk of the invention may be milk (whole or low fat) or milk powder (whole or low fat) or reduced milk. In the case of reconstituted milk, the total amount of the product formulation is not less than 31.25% by weight of reconstituted milk prepared from milk or powdered milk. The milk protein is calculated as 3.2% by weight, satisfying the protein content in the final product not less than 1.0% by weight. The preparation method of the reconstituted milk comprises the following steps: the weight ratio of the milk powder to the water is 1:3-5, the water is firstly heated to 45-55 ℃, then the milk powder is added, high-shear stirring is adopted for 10-20min, and then standing and hydration are carried out for 20-30min, so that the preparation of the reduced milk is completed.

The red date juice in the invention can be normal juice or concentrated red date juice, and if the red date juice is concentrated red date juice, the 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, and if the medlar juice is concentrated medlar juice, the medlar juice can be correspondingly converted, and the specific calculation method is as follows.

In the present invention, if concentrated red date juice and concentrated medlar juice are used, the conversion method is as follows: the concentrated red date juice and the concentrated medlar juice are converted by Brix, and the specific reference standard is detailed in GB/T31121-2014 accessory, and the content requirement of the minimum soluble solids in the restored fruit and vegetable juice and the restored fruit and vegetable pulp is converted.

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 used as an acidity regulator, the expected technical effect cannot be obtained when the addition amount of the red date juice or the medlar juice is relatively large.

Preferably, each 1000 parts by weight of the ingredients comprises: 312.5-800 parts of milk, and the total amount of the red date juice and the medlar juice is 11-35 parts.

Preferably, each 1000 parts by weight of the ingredients further comprises 5-25 parts of cereal flour, 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 carboxymethyl cellulose, 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 a mono-, di-and sucrose fatty acid ester. The mono-diglyceride fatty acid ester is taken as a mixed raw material, and is commonly called as mono-diglyceride fatty acid ester and diglyceride fatty acid ester in the national standard GB2760, and the product outer package label is also mono-diglyceride fatty acid ester. The manufacturer may be DuPont or Guangzhou Mei Chen group Co., ltd.

Preferably, the dietary fiber is polydextrose or resistant dextrin; and/or the cereal flour is one or more of oat flour, quinoa flour, highland barley flour, black sesame powder, red rice flour, red bean flour, black rice flour and black bean flour.

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 or not added in the system.

Preferably, the pH of the red date juice and the medlar juice is neutral prior to mixing with milk.

Preferably, the oat grain has a length, width and height of 3mm×3mm-5mm×5mm. In the present invention, the oat grain size ranges from 3 x 3mm to 5 x 5mm, otherwise the filling head of the filling machine may drip milk.

In another aspect, the invention also provides a method for preparing the red date medlar oat milk, which comprises the following steps:

1) Preparation of gum solution: heating milk with the formula amount of 30-35% to 65-75 ℃ according to the parts by weight of each component in the ingredients, adding white granulated sugar, an emulsifier, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose into the milk, and melting the materials to form a uniform and dispersed mixture, wherein the melting time is kept at 15-20 minutes, homogenizing the material liquid at 70-75 ℃, the primary homogenizing pressure of 30-50bar and the secondary homogenizing pressure of 160-200bar;

2) Preparing red date juice and medlar juice feed liquid: heating 5% -25% of formula water to 55-75 ℃, adding sodium tripolyphosphate, dissolving for 5-10min, adding red date juice and Chinese wolfberry juice, dissolving, making the feed liquid into a uniform and dispersed mixture, keeping the dissolving time at 15-20 min, and standing the dissolved feed liquid for later use;

3) Constant volume: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, then using water to fix the volume to the dosage, and finally adding edible essence;

4) Treatment of oat particles: firstly, removing hulls from oat particles, and then cleaning; dicing oat particles from which the shell is removed, processing the chopped particles for 1-2 hours at 90 ℃, cooking and curing, and finally drying;

5) And (3) sterilizing at ultrahigh temperature: heating the feed liquid prepared in the step 3) to 70-75 ℃ through a first heating section, homogenizing the feed liquid, wherein the primary homogenizing pressure is 40-50bar, the secondary homogenizing pressure is 200-250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), flowing the feed liquid mixed with the oat particles to a second heating section, keeping the temperature of the second heating section at 115-125 ℃ for 120-180 seconds, ensuring full sterilization in the particles, and finally performing ultrahigh temperature sterilization under the sterilization condition of 137-142 ℃ for 6-10 seconds;

6) And (3) filling: and (3) carrying out aseptic filling on the ultrahigh-temperature sterilized feed liquid prepared in the step (5) to obtain the red date, medlar and oat milk.

Preferably, in step 2), the pH of the red date juice and the medlar juice is adjusted to be neutral with sodium tripolyphosphate.

In one embodiment, the method for preparing the red date medlar oat milk comprises the following steps:

1) Preparation of gum solution: heating milk with the formula amount of 30-35% to 65-75 ℃ according to the weight parts of each component in the ingredients, adding white granulated sugar, an emulsifier, gellan gum, microcrystalline cellulose, sodium carboxymethyl cellulose, carrageenan and sodium alginate into the milk, dissolving the materials to enable the feed liquid to be a uniform and dispersed mixture, keeping the dissolving time at 15-20 minutes, homogenizing the feed liquid at 70-75 ℃, wherein the primary homogenizing pressure is 30-50bar, and the secondary homogenizing pressure is 160-200bar;

2) Preparing red date juice and medlar juice feed liquid: heating 5% -25% of formula water to 55-75 ℃, adding sodium tripolyphosphate, melting for 5-10min, adding grain powder, dietary fiber, red date juice and medlar juice, melting to make the feed liquid become a uniform and dispersed mixture, keeping the melting time at 15-20 min, and dissolving the feed liquid for later use;

In still another aspect, the invention also provides a red date, medlar, oat and milk beverage, which is characterized in that the red date, medlar, oat and milk beverage is poured 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 and oat milk disclosed by the invention, oat particles are added. The oat particles are added to enable the product to have Q-elasticity texture, and meanwhile, the oat particles contain grains, so that breakfast requirements can be met. Because the oat particles are added, the interior of the particles is thoroughly sterilized, and spores in the particles are killed, higher sterilization strength is required, the proteins are easy to denature when the sterilization strength is high, and meanwhile, when the addition amount of the acid red date medlar juice is higher, the product is water-separated. 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 more red date juice and medlar juice are added, the problem of denaturation of protein in milk is not easy to occur, and the stability of milk protein is maintained.

Accordingly, if no cereal grains are added, higher bactericidal intensity is not required and the addition amount of the red date juice and the medlar juice can be increased.

Advantageous effects

The total addition amount of the red date medlar oat milk provided by the invention can reach 3.5 percent (weight), so that the product is ensured to have a rich red date medlar flavor, the requirements of consumers on taste are met, and meanwhile, more red date medlar juice is added, so that more nutrition can be provided, and the functions of supplementing blood and qi, maintaining beauty and keeping young and the like are better provided for female consumers. The product also contains dry cereal oat particles, gives the texture of Q bullet to the product, and also ensures that the nutrition of the product is more balanced and better meets the nutritional requirements of breakfast and tea rest of consumers.

The jujube medlar oat milk provided by the invention can be stored for 6 months under normal temperature, and has no unacceptable phenomena of fat floating, precipitation, water separation and the like, and 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 some, but not all, embodiments of the invention.

Unless otherwise indicated, all materials and equipment used in the present invention are those commonly used in the art, and all methods used in the present invention are those commonly used in the art.

Unless otherwise indicated, parts are parts by weight,% is 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 used in the invention is from biological food limited company of Hebei Peiran century, and the batch number is 2020081802.2.

The medlar juice used in the invention is from the company of the Gerui juice industry (Tianjin) with the batch number of 20201125.

The mono-di-glycerol fatty acid ester used in the present invention is from the company, division of the morning group, guangzhou. The sodium tripolyphosphate used in the invention is obtained from Yunnan Beckmanni phosphate Co., ltd, and the product batch number is 20201103.

Example 1

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

1) Preparation of gum solution: heating milk with a formula amount of 30% to 65 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose into the milk, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 15 minutes, homogenizing the feed liquid at a homogenizing temperature of 75 ℃, wherein the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200bar;

2) Preparing red date juice and medlar juice feed liquid: after 5% of the formula amount of the ingredient water is heated to 55 ℃, sodium tripolyphosphate is added first, and the material is converted for 5min. And adding oat flour, polydextrose, red date juice and medlar juice, and adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material dissolving time is kept at 15 minutes, and the dissolved material liquid is for later use, wherein the pH value of the material liquid is neutral.

3) Constant volume: mixing the feed liquid prepared in the step 1) and the step 2), adding the rest milk, then using water to fix the volume to the dosage, and finally adding the edible essence.

4) Treatment of oat particles: the oat particles are firstly subjected to shelling treatment and then are cleaned to remove impurities and dust on the surfaces. The oat grains with the hulls removed are subjected to grain cutting treatment, the length and width of the cut oat grains are ensured to be 3mm multiplied by 5mm (the chewing sense of the grains is ensured, meanwhile, the filling machine is ensured not to be blocked), the cut oat grains are further treated for 1.5 hours at 90 ℃, the grains are subjected to cooking and curing (the grains are cured after being subjected to ultra-high temperature instantaneous sterilization (UHT) treatment, meanwhile, the commercial sterility can be met in the shelf life of the final product), and finally, the drying treatment is carried out.

5) And (3) sterilizing at ultrahigh temperature: heating the feed liquid prepared in the step 3) to 70 ℃ through a first heating section, homogenizing the feed liquid, wherein the primary homogenizing pressure is 40bar, the secondary homogenizing pressure is 200bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), flowing the feed liquid mixed with the oat particles to a second heating section, adding a holding tube at 125 ℃ in the second heating section, holding for 120 seconds, ensuring full sterilization in the particles, and finally performing ultrahigh temperature sterilization under the sterilization condition of 137 ℃ and 10 seconds.

6) And (3) filling: filling the feed liquid after ultra-high temperature sterilization into paper-based package capable of being heated by microwaves.

Example 2

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

1) Preparation of gum solution: heating milk with the formula amount of 35% to 75 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose, sodium carboxymethyl cellulose and carrageenan into the milk, adopting material dissolving equipment with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 20 minutes, homogenizing the feed liquid, wherein the homogenizing temperature is 70 ℃, the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200bar;

2) Preparing red date juice and medlar juice feed liquid: heating 5% of the formula amount of batching water to 75 ℃, then adding sodium tripolyphosphate, and melting for 5min. And adding quinoa flour, polydextrose, red date juice and medlar juice, and adopting a material dissolving device with the effects of mixing, dispersing, shearing and emulsifying to enable the material liquid to be a uniform and dispersed mixture, wherein the material dissolving time is kept at 15 minutes, and the dissolved material liquid is for later use, wherein the pH value of the material liquid is neutral.

4) Treatment of oat particles: the oat particles are firstly subjected to shelling treatment and then are cleaned to remove impurities and dust on the surfaces. The oat grains with the hulls removed are subjected to grain cutting treatment, the length and width of the cut oat grains are ensured to be 3mm multiplied by 5mm (the chewing sense of the grains is ensured, meanwhile, the filling machine is ensured not to be blocked), the cut oat grains are further treated for 1.5 hours at 90 ℃, the grains are subjected to cooking and curing (the grains are further subjected to UHT treatment, the grains are cooked, and meanwhile, the commercial sterility can be met in the shelf life of the final product), and finally, the drying treatment is carried out.

5) And (3) sterilizing at ultrahigh temperature: heating the feed liquid prepared in the step 3) to 75 ℃ through a first heating section, homogenizing the feed liquid, wherein the primary homogenizing pressure is 50bar, the secondary homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), flowing the feed liquid mixed with the oat particles to a second heating section, adding a holding tube at 115 ℃ in the second heating section, holding for 180 seconds, ensuring full sterilization in the particles, and finally performing ultrahigh temperature sterilization under the sterilization condition of 137 ℃ and 10 seconds.

Example 3

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

1) Preparation of gum solution: heating milk with a formula amount of 30% to 70 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose into the milk, adopting a material melting device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material melting time at 15-20 minutes, homogenizing the feed liquid, wherein the homogenizing temperature is 75 ℃, the primary homogenizing pressure is 30bar, and the secondary homogenizing pressure is 160bar;

2) Preparing red date juice and medlar juice feed liquid: heating 5% of the formula amount of the ingredient water to 70 ℃, then adding sodium tripolyphosphate, and melting for 5min. Then highland barley powder, resistant dextrin, red date juice and medlar juice are added, and material dissolving equipment with the effects of mixing, dispersing, shearing and emulsifying is adopted to enable the material liquid to be a uniform and dispersed mixture, the material dissolving time is kept at 20 minutes, and the dissolved material liquid is for standby, wherein the pH value of the material liquid is neutral.

5) And (3) sterilizing at ultrahigh temperature: heating the feed liquid prepared in the step 3) to 70 ℃ through a first heating section, homogenizing the feed liquid, wherein the primary homogenizing pressure is 50bar, the secondary homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), flowing the feed liquid mixed with the oat particles to a second heating section, adding a holding tube at 125 ℃ in the second heating section, holding for 120 seconds, ensuring full sterilization in the particles, and finally performing ultra-high temperature sterilization under the sterilization condition of 142 ℃ for 6 seconds.

Example 4

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

1) Preparation of gum solution: 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 dissolving equipment with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 15 minutes, homogenizing the feed liquid at 70 ℃, wherein the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200bar;

2) Preparing red date juice and medlar juice feed liquid: heating 5% of the formula amount of batching water to 75 ℃, then adding sodium tripolyphosphate, and melting for 5min. And adding oat flour, polydextrose, red date juice and medlar juice, and adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material dissolving time is kept at 15 minutes, and the dissolved material liquid is for later use, wherein the pH value of the material liquid is neutral.

Comparative example 1

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

2) Preparing red date juice and medlar juice feed liquid: heating 5% of the formula amount of the ingredient water to 55 ℃, then adding sodium tripolyphosphate, and melting for 5min. And adding oat flour, polydextrose, red date juice and medlar juice, and adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material dissolving time is kept at 15 minutes, and the dissolved material liquid is for later use, wherein the pH value of the material liquid is neutral.

Comparative example 2

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

4) And (3) sterilizing at ultrahigh temperature: heating the feed liquid prepared in the step 3) to 70 ℃ through a first heating section, homogenizing the feed liquid, wherein the primary homogenizing pressure is 40bar, the secondary homogenizing pressure is 200bar, flowing the homogenized feed liquid to a second heating section, adding a holding tube at 125 ℃ in the second heating section, holding for 120 seconds, and finally performing ultrahigh-temperature sterilization under the sterilization condition of 137 ℃ for 10 seconds.

5) And (3) filling: filling the feed liquid after ultra-high temperature sterilization into paper-based package capable of being heated by microwaves.

Comparative example 3

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

1) Preparation of gum solution: 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 dissolving equipment with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 20 minutes, homogenizing the feed liquid at 70 ℃, wherein the primary homogenizing pressure is 50bar, and the secondary homogenizing pressure is 200bar;

2) Preparing red date juice and medlar juice feed liquid: heating 5% of the formula amount of the ingredient water to 75 ℃, then adding sodium hexametaphosphate, and melting for 5min. And adding oat flour, polydextrose, red date juice and medlar juice, and adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, wherein the material dissolving time is kept at 15 minutes, and the dissolved material liquid is for later use, wherein the pH value of the material liquid is neutral.

Comparative example 4

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

2) Preparing red date juice and medlar juice feed liquid: heating 5% of the formula amount of batching water to 70 ℃, then adding disodium hydrogen phosphate, and dissolving the materials for 5min. Then highland barley powder, resistant dextrin, red date juice and medlar juice are added, and material dissolving equipment with the effects of mixing, dispersing, shearing and emulsifying is adopted to enable the material liquid to be a uniform and dispersed mixture, the material dissolving time is kept at 20 minutes, and the dissolved material liquid is for standby, wherein the pH value of the material liquid is neutral.

5) And (3) sterilizing at ultrahigh temperature: heating the feed liquid prepared in the step 3) to 70 ℃ through a first heating section, homogenizing the feed liquid, wherein the primary homogenizing pressure is 50bar, the secondary homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), flowing the feed liquid mixed with the oat particles to a second heating section, adding a holding tube at 125 ℃ in the second heating section, holding for 120 seconds, ensuring full sterilization in the particles, and finally performing ultrahigh temperature sterilization under the sterilization condition of 137 ℃ and 10 seconds.

Comparative example 5

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

1) Preparation of gum solution: heating milk with a formula amount of 30% to 70 ℃, adding white granulated sugar, mono-diglycerol fatty acid ester, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose into the milk, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 20 minutes, homogenizing the feed liquid at a homogenizing temperature of 75 ℃, wherein the primary homogenizing pressure is 30bar, and the secondary homogenizing pressure is 160bar;

5) And (3) sterilizing at ultrahigh temperature: heating the feed liquid prepared in the step 3) to 75 ℃ through a first heating section, homogenizing the feed liquid, wherein the primary homogenizing pressure is 50bar, the secondary homogenizing pressure is 250bar, mixing the homogenized feed liquid with the dry-mixed oat particles prepared in the step 4), flowing the feed liquid mixed with the oat particles to a second heating section, adding a holding tube at 125 ℃ in the second heating section, holding for 120 seconds, ensuring full sterilization in the particles, and finally performing ultrahigh temperature sterilization under the sterilization condition of 137 ℃ and 10 seconds.

Comparative example 6

Product formulation (every 1000 kg of product contains)

The process comprises the following steps:

6) And (3) filling: and filling the feed liquid after the ultrahigh temperature sterilization into paper-based packaging containing an aluminum film.

Experimental example 1

1.1 Experiments on flavor and taste of Red date, medlar and oat milk

The products of examples 1 to 4 and comparative examples 1 and 2 were taken as taste test samples, the samples of examples 1 to 4 and comparative examples 1 and 2 were subjected to conventional microwave oven heating of 700 watts for 40 seconds, and the samples after microwave heating were taken as test samples. Taste and flavor evaluation experiments the products of examples 1-4 and comparative example 1 were tasted by 200 persons (100 persons for 18-28 years old men and women), and the products were evaluated and scored by unnamed scoring, respectively, from the flavor, taste, color, nutritional value, and preference of the products, each score was 10 points full, and the score was high, and the overall evaluation as to whether the product was liked was performed. The average score of each evaluation and the total number of evaluation persons were recorded as the experimental results in table 1 below.

As can be seen from Table 1, the red date, medlar and oat milk provided by examples 1-4 of the invention has good taste and flavor, and the number of people who like the milk after tasting is high, and the milk reaches 171 people, 172 people, 170 people and 175 people respectively. The flavor and mouthfeel of comparative example 1 were equally low, only 8.0 and 8.5, and the number of people who were overall evaluated as favorite was also small, only 121. The taste and nutritional value scores of comparative example 2 were only 7.0 and 7.5, and the overall evaluation was also only 90 people. The results show that: when the adding amount of the red date and the medlar juice is 1.1-3.5 percent (weight), the product preference is higher and the medlar juice is more popular with consumers. Meanwhile, oat particles are added to endow the product with Q-shaped texture, so that the nutritional value of the product is improved, and the product is more favored by consumers.

1.2 Experiments on flavor and taste of Red date, medlar and oat milk

The products of examples 1 to 4 and comparative example 6 were taken as taste test samples, the samples of examples 1 to 4 were subjected to conventional microwave oven heating at 700 watts/40 seconds, and the samples after microwave heating were taken as test samples. Comparative example 6 the package contained an aluminum film and was not subjected to microwave heating, and therefore, a normal temperature sample was used as a test sample. Taste and flavor evaluation experiments the products of examples 1-4 and comparative example 6 were tasted by 200 persons (100 persons for 18-28 years old men and women), and the products were evaluated and scored by unnamed scoring, respectively, from the flavor, taste, color, nutritional value, and preference of the products, each score was 10 points full, and the score was high, and the overall evaluation as to whether the product was liked was performed. The experimental results are recorded in table 2 below.

As can be seen from Table 2, the red date, medlar and oat milk provided by examples 1-4 of the invention has good taste and flavor, and the number of people who like the milk after tasting is high, and the milk reaches 171 people, 172 people, 170 people and 175 people respectively. The flavor and mouthfeel of comparative example 6 were equally low, only 6.5 and 6.2, and the overall evaluation was less favorable, only 36, and the results showed that: the flavor of the red date medlar oat milk which is packaged by adopting the microwave heating paper is higher than the taste preference of a product which contains an aluminum film and cannot be subjected to microwave heating, and the flavor is more favored by consumers.

Experimental example 2

Stability investigation experiment of red date medlar oat milk

The products of examples 1 to 4 and comparative examples 3 to 5 were taken as test samples, and stability investigation experiments were conducted. Samples were placed at normal temperature (about 25 ℃) and observed at intervals to mainly observe the tissue states of the samples during different storage periods, including fat floating, precipitation, water evolution phenomenon, and the like, and the precipitation amount of the samples was measured (a certain amount of samples were taken and centrifuged, the amounts of precipitate and water were directly measured by differential method, and then the proportion of the precipitate and water was calculated to reflect the precipitation and water precipitation conditions), so as to examine the stability of the cereal milkshakes provided in examples 1 to 4 and comparative examples 3 to 5, and the experimental results were recorded in table 3.

As can be seen from the stability observation experimental results in Table 3, the red date medlar oat milk provided by the embodiments 1-4 of the invention can be stored for 6 months under normal temperature conditions, and the phenomena of unacceptable fat floating, precipitation, water separation and the like are avoided, thereby reaching the shelf life of 6 months and being beneficial to product popularization and sales. While comparative example 3 showed bleeding of the surface layer at 0 day of off-line sample, unacceptable samples, comparative examples 4-5 showed severe bottoming at the bottom at 120 days, with more severe bleeding on the surface layer, and unacceptable organoleptic properties of the samples. The results show that: the total addition amount of the red date juice and the medlar juice (calculated by the raw juice) cannot exceed 3.5 percent (weight), and the total addition amount of the red date juice and the medlar juice (calculated by the raw juice) in the prepared dairy product reaches 4 percent (weight), so that the problems of water separation and precipitation can occur in the product. Meanwhile, red date and medlar juice are regulated to be neutral, and sodium tripolyphosphate is a preferable acidity regulator, so that stability of milk protein is maintained, the effect of sodium hexametaphosphate is the worst, and the effect of disodium hydrogen phosphate is also not ideal.

Possibility of industrial application

The total addition amount of the red date, the medlar and oat milk prepared by the invention can reach 3.5%, so that the product is ensured to have rich red date and medlar flavor, the requirements of consumers on taste are met, and more red date and medlar juice is added, so that more nutrition can be provided. The product also contains dry cereal oat particles, gives the product Q the texture of the bullet, and also makes the nutrition of the product more balanced. The product is stored for 6 months under normal temperature, and has no unacceptable phenomena of fat floating, precipitation, water separation and the like, achieves the shelf life of 6 months, and has good industrial application prospect.

Claims

1. The red date medlar oat milk is characterized by comprising the following ingredients in parts by weight: 300-900 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, 5-25 parts of cereal flour, 0-40 parts of dietary fiber, 0-0.2 part of carrageenan, 0-0.3 part of sodium alginate, 1-2.2 parts of emulsifying agent, 0.1-0.3 part of gellan gum, 1-3 parts of microcrystalline cellulose, 0.1-0.2 part of sodium carboxymethyl cellulose, 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 each 1000 parts of the red date medlar oat milk ingredients is not more than 35 parts, and the length width height of the oat particles is 3mm multiplied by 5mm.

2. The milk of claim 1, wherein each 1000 parts by weight of the ingredients comprises: 312.5-800 parts of milk, and the total amount of the red date juice and the medlar juice is 11-35 parts.

3. The milk of claim 1, wherein the emulsifier is one or more of a mono-, di-and sucrose fatty acid ester.

4. The red date medlar oat milk of claim 1 wherein the dietary fiber is polydextrose or resistant dextrin; and/or the cereal flour is one or more of oat flour, quinoa flour, highland barley flour, black sesame powder, red rice flour, red bean flour, black rice flour and black bean flour.

5. The milk of claim 1, wherein the cereal flour is one or more of oat flour, quinoa flour, and highland barley flour.

6. The red date, medlar oat milk of claim 1 wherein the pH of the red date juice and medlar juice is neutral prior to mixing with milk.

7. A method of preparing the red date medlar oat milk of any one of claims 1-6, comprising the steps of:

4) Treatment of oat particles: firstly, removing hulls from oat particles, and then cleaning to remove impurities and dust on the surfaces of the oat particles; dicing oat particles from which the shell is removed, processing the chopped particles for 1-2 hours at 90 ℃, cooking and curing, and finally drying;

8. The method of claim 7, wherein in step 2), the pH of the red date juice and the medlar juice is adjusted to be neutral with sodium tripolyphosphate.

9. A red date medlar oat milk beverage characterized in that the red date medlar oat milk of any one of claims 1-6 is poured into a paper-based package, which can be heated in a water bath or by microwaves.