CN115590073A - Preparation method and construction method of oat milk - Google Patents
Preparation method and construction method of oat milk Download PDFInfo
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- CN115590073A CN115590073A CN202211298897.1A CN202211298897A CN115590073A CN 115590073 A CN115590073 A CN 115590073A CN 202211298897 A CN202211298897 A CN 202211298897A CN 115590073 A CN115590073 A CN 115590073A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Abstract
The invention discloses a preparation method of oat milk, which comprises the following steps of: 10-20, weighing the oat and water in a mass ratio, and cooking into oat porridge; grinding the cooled oat porridge into paste by two colloid mills, and sieving the paste by a 20-mesh sieve to obtain oat paste; adding oat enzymolysis complex enzyme; carrying out enzymolysis on oat slurry to obtain oat slurry enzymolysis liquid, and centrifuging the oat slurry enzymolysis liquid to obtain oat supernatant; sterilizing, and cooling to room temperature to obtain oat milk. The oat grains are directly prepared into the milk product, other milk source materials are not required to be added, the absorption is good, the nutritional value is high, and the nutritional value of the oat can be fully utilized.
Description
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to a preparation method of oat milk.
Background
Oats are among the best nutritionally complete cereals, with nutritional ingredients including protein, unsaturated fatty acids, soluble and insoluble dietary fibres, minerals, etc. The oat contains about 16% of protein on average, and is the first crop of food crops. The beta-glucan in the oat is soluble dietary fiber, can resist oxidation, and reduce blood, blood fat and serum cholesterol, thereby preventing cardiovascular and cerebrovascular diseases, controlling diabetes, resisting aging and the like. The beta-glucan content in oats in particular is highest among all grains and is a well-known major component in reducing blood lipids. Oat food is the cereal food which is consumed by the developed countries with the fastest growth in recent years, and regulations are issued by the food and drug administration FDA in 1997, so that the whole wheat food is allowed to be declared to have the function of reducing the risk of heart diseases, and the consumption of the oat food in European and American countries is greatly promoted. But the oat food has not been widely developed and applied in China. The oat products on the market are most common instant oatmeal, oat flour and the like. Beverage processing of cereals is a new direction of cereal processing. The nutritional characteristics and the development potential of the oat show that the oat raw material is developed into a liquid beverage with balanced nutrition, safe quality and convenient eating, thereby meeting the requirements of consumers and having wide market prospect.
The existing oat milk is prepared by directly adding cooked oat grains into a milk product to prepare oat fresh milk, oat yoghourt and the like. And then microwave preparation of instant oat flour, whole oat flour and the like is carried out, only the oat is simply crushed, steamed, heated and milled, and macromolecular protein and starch in the oat are difficult to utilize by a human body. The nutritional value of oats cannot be fully utilized.
Disclosure of Invention
The invention aims to provide a preparation method of oat milk, which is characterized in that oat grains are directly prepared into a milk product without adding other milk source materials, and the oat milk has good absorption and high nutritional value and can fully utilize the nutritional value of oat.
The technical scheme provided by the invention is as follows:
a method for preparing oat milk comprises:
step 1: porridge cooking, according to the proportion of 1: weighing oat rice and water in a mass ratio of 10-20, putting the oat rice and water into a boiling device, boiling the oat rice and water for 90 minutes after heating to 100 ℃, and cooling the boiled oat porridge to 65-80 ℃ for later use;
step 2: milling, namely milling the cooled oat porridge into paste by two times of colloid milling, and sieving the paste by a 20-mesh sieve to obtain oat paste for later use;
and step 3: performing enzymolysis, cooling the oat paste to 55-65 ℃, and adding an oat enzymolysis complex enzyme; the addition amount of the special compound enzyme for oat is 1/1000-3/1000 of the mass of oat rice; continuously stirring, controlling the temperature at 55-65 ℃, and performing enzymolysis for 2-3 hours; then heating to 90-96 ℃, inactivating enzyme for 0.5-1 hour, and carrying out enzymolysis on the oat pulp to obtain oat pulp enzymolysis liquid for later use;
the components of the oat enzymolysis complex enzyme comprise:
25-35 parts of amylase;
35-45 parts of protease;
15-25 parts of cellulase;
5-15 parts by mass of hemicellulase;
and 4, step 4: centrifuging, cooling the oat slurry enzymolysis liquid to 60-80 ℃ for centrifuging, centrifuging for 3 minutes at the centrifugal revolution of 1000-3000 r/min, and homogenizing supernatant liquid at 20-40 MPa to obtain oat supernatant liquid for later use;
and 5: and (3) sterilizing, namely sterilizing the homogenized oat supernatant, controlling the sterilization temperature to be 121-135 ℃, sterilizing for 35-45 seconds, conveying the oat supernatant into an aseptic tank, and cooling the oat supernatant to room temperature to obtain the oat milk.
The step 1: cutting 10 minutes at intervals of 10 minutes in the porridge cooking process.
The components of the oat enzymolysis complex enzyme comprise:
30 parts of amylase;
40 parts by mass of protease;
20 parts by mass of cellulase;
hemicellulase, 10 parts by mass.
The oat rice is oat rice with embryo bud.
The water is purified water.
According to the technical scheme provided by the invention, the oat grains are directly prepared into the milk product without adding other milk source materials, so that the oat milk is good in absorption and high in nutritional value, and the nutritional value of the oat can be fully utilized.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the description below are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a flow chart of a preparation method of oat milk provided by an embodiment of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
The terms that may be used herein are first described as follows:
the term "and/or" means that either or both can be achieved, for example, X and/or Y means that both cases include "X" or "Y" as well as three cases including "X and Y".
The terms "comprising," "including," "containing," "having," or other similar terms of meaning should be construed as non-exclusive inclusions. For example: including a feature (e.g., material, component, ingredient, carrier, formulation, material, dimension, part, component, mechanism, device, step, process, method, reaction condition, processing condition, parameter, algorithm, signal, data, product, or article, etc.) that is not specifically recited, should be interpreted to include not only the specifically recited feature but also other features not specifically recited and known in the art.
The term "consisting of 823070 \8230composition" means to exclude any technical characteristic elements not explicitly listed. If used in a claim, the term shall render the claim closed except for the inclusion of the technical features that are expressly listed except for the conventional impurities associated therewith. If the term occurs in only one clause of the claims, it is defined only to the elements explicitly recited in that clause, and elements recited in other clauses are not excluded from the overall claims.
The term "parts by mass" is meant to indicate the relationship of mass proportions between the various components, for example: if X component is X parts by mass and Y component is Y parts by mass, the mass ratio of the X component to the Y component is X: Y;1 part by mass may represent any mass, for example: 1 part by mass may be 1kg or 3.1415926 kg. The sum of the parts by mass of all the components is not necessarily 100 parts, and may be more than 100 parts, less than 100 parts, or equal to 100 parts. Parts, ratios and percentages described herein are by mass unless otherwise indicated.
Unless expressly stated or limited otherwise, the terms "mounted," "connected," and "secured," etc., are to be construed broadly, as for example: can be fixedly connected, can also be detachably connected or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms herein can be understood by those of ordinary skill in the art as appropriate.
When concentrations, temperatures, pressures, dimensions, or other parameters are expressed as ranges of values, the ranges are to be understood as specifically disclosing all ranges formed from any pair of upper, lower, and preferred values within the range, regardless of whether ranges are explicitly recited; for example, if a numerical range of "2 to 8" is recited, then that numerical range should be interpreted to include ranges such as "2 to 7," "2 to 6," "5 to 7," "3 to 4 and 6 to 7," "3 to 5 and 7," "2 and 5 to 7," and the like. Unless otherwise indicated, the numerical ranges recited herein include both the endpoints thereof and all integers and fractions within the numerical range.
The terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," and the like are used in an orientation or positional relationship that is indicated based on the orientation or positional relationship shown in the drawings for ease of description and simplicity of description only, and are not intended to imply or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting herein.
Embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.
Examples
As shown in fig. 1, a preparation method of oat milk comprises:
step 1: porridge cooking, according to the proportion of 1: weighing oat grains and water in a mass ratio of 10-20, putting the oat grains and the water into a cooking device, cooking for 90 minutes after heating to 100 ℃, and cooling the cooked oat porridge to 65-80 ℃ for later use;
here, the cutting is performed for 10 minutes at an interval of 10 minutes in the process of cooking porridge. Shearing is a technique commonly used in the processing of liquid beverages and serves to dissolve one or more materials (water-soluble solids, liquids, gels, etc.) in another liquid phase and hydrate it into a relatively stable emulsion. The process is widely suitable for emulsifying and mixing the raw and auxiliary materials such as edible oils, powders, saccharides and the like. Generally speaking, the material is dissolved more uniformly and the state is more stable. Generally, a shearing machine or the like can be installed in the cooking equipment to shear the oat porridge.
Here, the cooking apparatus may use a conventional heating pot, and a corresponding apparatus such as a cutter is installed. Non-standard equipment, such as the boiling equipment disclosed in the Chinese patent CN204930254U, can also be adopted, so that the boiling requirements of the patent can be met. And then installing a shearing machine.
And 2, step: milling, namely milling the cooled oat porridge into paste by two times of colloid milling, and sieving the paste by a 20-mesh sieve to obtain oat paste for later use;
the colloid mill is a high-tech pulping equipment integrating multiple functions of shearing, crushing, grinding and the like, and is widely applied to crushing, grinding and pulping of various materials. If JM-85 type colloid mill is adopted, the motor power is 7.5KW, and the no-load rotating speed is 3000r/min, thus meeting the requirements. This is a well known and common device in the art.
And 3, step 3: performing enzymolysis, cooling the oat paste to 55-65 ℃, and adding an oat enzymolysis complex enzyme; the addition amount of the special compound enzyme for oat is 1/1000-3/1000 of the mass of oat rice; continuously stirring, controlling the temperature at 55-65 ℃, and performing enzymolysis for 2-3 hours; then heating to 90-96 ℃, inactivating enzyme for 0.5-1 hour, and carrying out enzymolysis on the oat pulp to obtain oat pulp enzymolysis liquid for later use;
the components of the oat enzymolysis complex enzyme comprise:
25-35 parts of amylase;
35-45 parts of protease;
15-25 parts of cellulase;
5-15 parts by mass of hemicellulase;
the optimal components of the oat enzymolysis complex enzyme comprise:
30 parts of amylase;
40 parts of protease;
20 parts by mass of cellulase;
hemicellulase, 10 parts by mass.
For example, the compound enzyme for enzymolysis of oats can be a compound enzyme (30% amylase, 40% protease, 20% cellulase, 10% hemicellulase, and 100% in total) specially used for oats with a batch number of Y22081201 from Hebei bioengineering, inc.
And 4, step 4: centrifuging, cooling the oat slurry enzymolysis liquid to 60-80 ℃, centrifuging for 3 minutes at the centrifugal revolution of 1000-3000 r/min, and taking supernatant liquid for homogenizing at 20-40 MPa to obtain oat supernatant liquid for later use;
centrifugation may be performed in a centrifuge, which is a machine that uses centrifugal force to separate components of a liquid from solid particles or a mixture of liquid and liquid. The centrifuge is mainly used for separating solid particles from liquid in suspension or separating two liquids which have different densities and are insoluble with each other in emulsion. If the centrifuge adopts LL350 type, the motor power is 18.5KW, and the rotating speed of the rotary drum is 3000r/min, which can meet the requirement. This is a well known and common device in the art.
And 5: and (3) sterilizing, namely sterilizing the homogenized oat supernatant, controlling the sterilization temperature to be 121-135 ℃, sterilizing for 35-45 seconds, conveying to an aseptic tank, and cooling to room temperature to obtain the oat milk. Can be quantitatively filled for packaging and sale.
In addition, the oat rice in the step 1 is oat rice with germs. The oat rice with germ can be purchased directly from the market or obtained by milling oat.
The rice milling processing can be realized by adopting 6 peeling devices connected in series, wherein the peeling device is a peeling device shown in Chinese patent CN101264459A, the rotating speed of a peeling mechanical main shaft of each peeling device is set to be 650rpm, the power of each peeling device is controlled to be 14.8kW, oat materials to be peeled are placed into a feeding component of the peeling device, a propeller in the feeding component is driven by a power device to convey the oat materials into a peeling chamber between a sand roller component and a sand plate, the oat materials are driven by the sand roller component to make downward spiral motion in the peeling chamber, the oat materials are acted by the sand roller component and the sand plate in the spiral motion process to peel off the skins of the oats, the peeled oat particles are discharged from a discharge port and enter the next-stage peeling device, and oat rice with germs is obtained from a last-stage discharge port.
In addition, the water described in step 1 is purified water. The enzymolysis is facilitated.
Purified water (deionized water or deeply desalted water) means water with a resistivity of more than 0.1x10 at a temperature of more than 25 DEG C 6 Ω cm Water, british name Purity Water. The purified water is water prepared by distillation, ion exchange, reverse osmosis or other suitable method, and is free of any additives. The characteristics are as follows: is a colorless clear liquid; no odor and no taste.
To sum up, the advantages of this patent are as follows:
(1) The oat rice with the germs is utilized, so that the nutrition is complete;
(2) Full-automatic boiling equipment is adopted, so that the labor is reduced, and the operation accuracy is improved;
(3) The bitter aftertaste brought by the oat is reduced, and the oat tastes sweet; because the enzyme hydrolyzes the starch into maltose to offset the bitter taste caused by a part of maltose, and secondly because most of bitter substances such as epidermis and the like are filtered out by centrifugation, the bitter aftertaste is reduced.
(4) Macromolecular protein and starch in the oat are subjected to enzymolysis, so that the oat is easy to utilize and absorb by a human body;
(5) Simple operation and stable quality.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.
Claims (5)
1. The preparation method of the oat milk is characterized by comprising the following steps:
step 1: porridge cooking, according to the proportion of 1: weighing oat rice and water in a mass ratio of 10-20, putting the oat rice and water into a boiling device, boiling the oat rice and water for 90 minutes after heating to 100 ℃, and cooling the boiled oat porridge to 65-80 ℃ for later use;
step 2: milling, namely milling the cooled oat porridge into paste by two times of colloid milling, and sieving the paste by a 20-mesh sieve to obtain oat paste for later use;
and step 3: performing enzymolysis, cooling the oat paste to 55-65 ℃, and adding an oat enzymolysis complex enzyme; the addition amount of the special compound enzyme for oat is 1/1000-3/1000 of the mass of oat rice; continuously stirring, controlling the temperature at 55-65 ℃, and performing enzymolysis for 2-3 hours; then heating to 90-96 ℃, inactivating enzyme for 0.5-1 hour, and carrying out enzymolysis on the oat pulp to obtain oat pulp enzymolysis liquid for later use;
the components of the oat enzymolysis complex enzyme comprise:
25-35 parts of amylase;
35-45 parts by mass of protease;
15-25 parts of cellulase;
5-15 parts by mass of hemicellulase;
and 4, step 4: centrifuging, cooling the oat slurry enzymolysis liquid to 60-80 ℃, centrifuging for 3 minutes at the centrifugal revolution of 1000-3000 r/min, and taking supernatant liquid for homogenizing at 20-40 MPa to obtain oat supernatant liquid for later use;
and 5: and (3) sterilizing, namely sterilizing the homogenized oat supernatant, controlling the sterilization temperature to be 121-135 ℃, sterilizing for 35-45 seconds, conveying the oat supernatant into an aseptic tank, and cooling the oat supernatant to room temperature to obtain the oat milk.
2. The method for preparing oat milk according to claim 1, wherein the step 1: cutting 10 minutes at intervals of 10 minutes in the porridge cooking process.
3. The preparation method of oat milk according to claim 1 or 2, characterized in that the components of the oat enzymolysis complex enzyme comprise:
30 parts of amylase;
40 parts by mass of protease;
20 parts by mass of cellulase;
10 parts of hemicellulase.
4. The method for preparing oat milk according to claim 1 or 2, wherein the oat rice is oat rice with germ.
5. The method of producing oat milk according to claim 1 or 2, wherein the water is purified water.
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| CN202211298897.1A CN115590073A (en) | 2022-10-21 | 2022-10-21 | Preparation method and construction method of oat milk |
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| CN202211298897.1A CN115590073A (en) | 2022-10-21 | 2022-10-21 | Preparation method and construction method of oat milk |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120034341A1 (en) * | 2009-08-10 | 2012-02-09 | A.G.V. Products Corp. | Oligo-Saccharide Enhanced Oat-Based Drink for Treating Hyperlipidaemia and Hyperglycemia and Improving Gastrointestinal Function and Process for Preparing the Same by Tri-Enzyme Hydrolysis and Micro-Particle Milling |
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
| CN113995019A (en) * | 2021-11-16 | 2022-02-01 | 欧扎克(天津)食品有限公司 | Oat-based plant milk and preparation method thereof |
-
2022
- 2022-10-21 CN CN202211298897.1A patent/CN115590073A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120034341A1 (en) * | 2009-08-10 | 2012-02-09 | A.G.V. Products Corp. | Oligo-Saccharide Enhanced Oat-Based Drink for Treating Hyperlipidaemia and Hyperglycemia and Improving Gastrointestinal Function and Process for Preparing the Same by Tri-Enzyme Hydrolysis and Micro-Particle Milling |
| CN104642910A (en) * | 2015-03-17 | 2015-05-27 | 厦门北大泰普科技有限公司 | Preparation method of instant oat flour |
| CN113995019A (en) * | 2021-11-16 | 2022-02-01 | 欧扎克(天津)食品有限公司 | Oat-based plant milk and preparation method thereof |
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