CN116138318A - High-stability clean tag-type oat-based beverage and preparation method thereof - Google Patents
High-stability clean tag-type oat-based beverage and preparation method thereof Download PDFInfo
- Publication number
- CN116138318A CN116138318A CN202211733870.0A CN202211733870A CN116138318A CN 116138318 A CN116138318 A CN 116138318A CN 202211733870 A CN202211733870 A CN 202211733870A CN 116138318 A CN116138318 A CN 116138318A
- Authority
- CN
- China
- Prior art keywords
- oat
- beverage
- stability
- oil
- based beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims description 20
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000637 alpha-Amylases Proteins 0.000 claims description 10
- 102000004139 alpha-Amylases Human genes 0.000 claims description 10
- 229940024171 alpha-amylase Drugs 0.000 claims description 10
- 108010019077 beta-Amylase Proteins 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000009924 canning Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001238 wet grinding Methods 0.000 claims description 7
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 108010001817 Endo-1,4-beta Xylanases Proteins 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 230000009849 deactivation Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 102100024295 Maltase-glucoamylase Human genes 0.000 claims 1
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- 108010028144 alpha-Glucosidases Proteins 0.000 claims 1
- 239000000828 canola oil Substances 0.000 claims 1
- 235000019519 canola oil Nutrition 0.000 claims 1
- 230000000415 inactivating effect Effects 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract description 15
- 239000003995 emulsifying agent Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003381 stabilizer Substances 0.000 abstract description 6
- 239000002562 thickening agent Substances 0.000 abstract description 6
- 238000004140 cleaning Methods 0.000 abstract description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 4
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 abstract description 4
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 abstract description 4
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 abstract description 4
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 abstract description 4
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 16
- 238000000034 method Methods 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000265 homogenisation Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 235000019484 Rapeseed oil Nutrition 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000013065 commercial product Substances 0.000 description 4
- 238000013112 stability test Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000020262 oat milk Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- 240000007054 Avena nuda Species 0.000 description 1
- 235000007317 Avena nuda Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Chemical compound BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Images
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the field of food and beverage processing, and particularly relates to a high-stability clean tag-type oat-based beverage and a preparation method thereof. The oat-based beverage has the advantages of milky color, rich taste, strong layering property, high stability, extremely simple ingredients, no need of adding emulsifying agents, stabilizing agents, thickening agents and the like from an external source, and accords with the trend of cleaning labels. The oat-based beverage has high isomaltooligosaccharide content of 35-40 g/L, wherein the maximum isomaltose, panose and isomaltotriose content respectively reach 28.63 g/L, 3.77 g/L and 9.55g/L.
Description
Technical Field
The invention belongs to the field of food and beverage processing, and particularly relates to a high-stability clean tag-type oat-based beverage and a preparation method thereof.
Background
OatAvena sativaL.) are also known as brome, maize, niu Xing grass, which are generally classified into the two major categories of palea (Pi Yanmai) and nude oat (nude oat). The protein content in oat is at the first place in cereal grains, 8 kinds of essential amino acids are rich in content and reasonable in proportion, and the human body utilization rate is extremely high; meanwhile, oat is also called 'noble' in the natural dietary fiber family, the total fiber content accounts for about 17-21%, and the oat has better nutrition and health care effects.
"clean labels" have been listed in the trend of the food industry, requiring as few E-codes as possible in product labels, preserving the natural properties of the food in the label ingredients column, the simpler the product ingredients, the better the natural organic. Oat is a raw material with coarse high fiber particles, contains a large amount of water-insoluble macromolecular substances, and comprises 50% -60% of starch, 10% -15% of protein, 10% -15% of dietary fiber and 5% -10% of grease. As is well known, the "clean label" is used as a hot spot of modern foods and a trend of future foods, and the oat base is used as an emerging and hot plant-based beverage, so that how to solve the problems of stability and emulsifiability of the oat-based beverage without adding any stabilizing agent, emulsifying agent and thickening agent is a difficult point and a pain point of the oat-based beverage production industry all the time. The property of cleaning labels and the stability of a system in the oat-based beverage products sold at present are difficult to meet simultaneously, in order to achieve better stability, a plurality of emulsifying agents, stabilizing agents, thickening agents and the like are generally added to maintain the uniformity of the beverage system, and meanwhile, in order to pursue the label cleaning of the products, the stability is sacrificed. As in CN 112586642A, an oat beverage with good storage stability and less possibility of layering is provided, but the oat beverage is added with a compound thickening emulsifier, which is not in line with the trend of pursuing clean labels and safety and health in the market. CN 114982938A adopts a composite enzymolysis process to prepare oat-based drink, improves the comprehensive utilization rate of raw material components, has simple process and simple product formula, but the product has a certain layering phenomenon after 7 days of storage, and has poor stability. In addition, the CN 113133516A has not fully utilized nutrients in oat raw materials and does not meet the concept of clean tags by adding exogenous dietary fibers such as resistant dextrin, inulin, polydextrose, isomaltooligosaccharide, citrus fiber and the like to increase the prebiotic content of pure plant oat milk. Patent publication No. CN 113826703A discloses a preparation method of oat milk beverage, which is characterized in that oat raw materials are subjected to enzymolysis processes such as pretreatment, liquefaction, saccharification, protease denaturation and the like to obtain emulsion with good stability, but the preparation process is complex, a multi-step enzymolysis process is adopted, the raw material pretreatment process is complex, and the method is not suitable for industrial production due to multiple centrifugation and concentration.
Disclosure of Invention
The invention aims to solve the problems of a plurality of exogenous additives and poor stability of the existing oat-based beverage, and provides a high-stability clean tag-type oat-based beverage and a preparation method thereof.
The invention relates to a high-stability clean label type oat-based beverage, and a preparation method thereof comprises the following steps:
(1) Pulping: mixing oat-based raw materials with water, and carrying out wet grinding for 10-50 min, wherein the solid-liquid ratio is 1:2-1:15;
(2) And (3) enzymolysis reaction: controlling the temperature of the materials in the step (1) at 55-70 ℃, adding the materials into alpha-amylase, beta-amylase, xylanase and alpha-glucosyltransferase, and carrying out enzymolysis reaction for 1-4h;
(3) Enzyme deactivation and filtration: heating the material in the step (2) to 90-100 ℃, preserving heat for 10-20 min to inactivate enzymes, and cooling to room temperature; filtering under 200-400 mesh, and collecting filtrate;
(4) Emulsification: mixing the filtrate obtained in the step (3) with inorganic salt and vegetable oil, and then emulsifying at a high speed for 5-20 min under the rotating speed of 200-1000 rpm;
(5) Homogenizing and sterilizing: homogenizing the emulsified feed liquid in the step (4) under the condition of 10-50MPa, sterilizing at 120-140 ℃ for 10-30s, and aseptically canning to obtain the finished oat-based drink.
The oat-based material in step (1) is preferably oat grains (naked oat) or oat flour.
The addition amount of the alpha-amylase, the beta-amylase, the xylanase and the alpha-glucosyltransferase in the step (2) is 0.1-0.7 percent, 0.1-0.5 percent, 0.1-0.7 percent and 0.1-0.6 percent of the mass of the oat base raw material respectively.
The inorganic salt in the step (4) is a mixture of sodium chloride and dipotassium hydrogen phosphate.
The mass ratio of the sodium chloride to the dipotassium hydrogen phosphate in the inorganic salt in the step (4) is 1:1-3.
The vegetable oil in the step (4) is one or more of rapeseed oil, sunflower seed oil, soybean oil, corn oil, coconut oil and diglyceride oil; the addition amount of the vegetable oil is 1-4% of the mass of the oat-based raw material.
The homogenization treatment in step (5) is two-stage homogenization.
Compared with the prior art, the invention has the beneficial effects that:
the oat-based beverage provided by the invention is milky in color, rich in taste, strong in layering property, extremely simple in component, free from adding emulsifying agent, stabilizing agent, thickening agent and the like, and meets the trend of cleaning labels. The invention makes the small molecules of the oat-based raw material present stable three-dimensional arrangement through the enzymolysis technology of the multienzyme system, has a longer stable period, and simultaneously satisfies the property of cleaning the label and the high stability characteristic of the product.
The oat-based beverage provided by the invention has the sensory score total value of more than 87, is obviously higher than that of a commercial product, and particularly has outstanding advantages in tissue state projects, and the score is far higher than that of the commercial product. The oat-based beverage product has stable and uniform tissue state, fine and smooth taste, mellow and thick aftertaste and pure flavor.
The oat-based beverage provided by the invention has high isomaltooligosaccharide content of 35-40 g/L, wherein the highest isomaltose, panose and isomaltotriose content respectively reach 28.63 g/L, 3.77 g/L and 9.55g/L. In contrast, no isomaltooligosaccharides were detected in the commercial oat-based beverage products used as the control group, and unexpected technical results were achieved.
The oat-based beverage provided by the invention has no additives such as an emulsifying agent, a stabilizing agent, a thickening agent and the like which are exogenously added, but still keeps strong stability, and the instability index is lower than 0.14 and is far lower than that of a commercial oat-based beverage product. In addition, the xylanase added in the enzymolysis reaction and the dipotassium hydrogen phosphate added in the high-speed emulsification process can obviously improve the stability of the oat-based beverage, and unexpected technical effects are achieved.
The preparation method provided by the invention has simple process steps, adopts a multi-enzyme system one-step enzyme method, has strong popularization and application, and is suitable for industrialized mass production.
Drawings
FIG. 1 is a graph of instability index over time.
Detailed Description
The present invention will be further described in connection with particular embodiments, whereby those skilled in the art will better understand and appreciate the present invention without limiting it. The technical means used in the examples are conventional means well known to those skilled in the art unless specifically indicated.
In the method of the embodiment of the invention, the addition amounts of the alpha-amylase, the beta-amylase, the xylanase, the alpha-glucosyltransferase, the edible salt, the dipotassium hydrogen phosphate and the rapeseed oil are all calculated by the mass of the oat-based raw material.
Example 1
A high-stability clean label type oat-based beverage is prepared by the following steps:
(1) Mixing oat flour and water in a mass ratio of 1:8, and placing into a colloid mill for wet grinding and grinding for 30 min;
(2) Controlling the temperature of the materials at 65 ℃, adding 0.3% of alpha-amylase, 0.2% of beta-amylase, 0.3% of xylanase and 0.25% of alpha-glucosyltransferase, and carrying out enzymolysis reaction for 100min;
(3) After the enzymolysis reaction is finished, heating the materials to 90-100 ℃, preserving heat for 10 min to inactivate enzymes, cooling to room temperature, filtering under the condition of 200 meshes, and collecting filtrate;
(4) Mixing the filtrate with 0.08% edible salt, 0.12% dipotassium hydrogen phosphate and 2.0% rapeseed oil, and emulsifying at high speed for 6 min under the condition of 800 rpm;
(5) And (3) carrying out two-stage homogenization treatment on the emulsified feed liquid under the condition of 30MPa, sterilizing for 18s at 125 ℃, and aseptically canning to obtain the finished oat-based beverage.
Example 2
A high-stability clean label type oat-based beverage is prepared by the following steps:
(1) Mixing oat grains and water in a mass ratio of 1:8.5, and placing in a colloid mill for wet grinding and milling for 35 min;
(2) Controlling the temperature of the materials at 66 ℃, adding 0.4% of alpha-amylase, 0.2% of beta-amylase, 0.3% of xylanase and 0.3% of alpha-glucosyltransferase, and carrying out enzymolysis reaction for 90 min;
(3) After the enzymolysis reaction is finished, heating the materials to 90-100 ℃, preserving heat for 12 min to inactivate enzymes, cooling to room temperature, filtering under the condition of 200 meshes, and collecting filtrate;
(4) Mixing the filtrate with 0.06% edible salt, 0.12% dipotassium hydrogen phosphate and 1.5% rapeseed oil, and emulsifying at high speed for 6 min under the condition of 1000 rpm;
(5) And (3) carrying out two-stage homogenization treatment on the emulsified feed liquid under the condition of 40MPa, sterilizing for 30s at 120 ℃, and aseptically canning to obtain the finished oat-based beverage.
Example 3
A high-stability clean label type oat-based beverage is prepared by the following steps:
(1) Mixing oat flour and water in a mass ratio of 1:9, and placing into a colloid mill for wet grinding and grinding for 25min;
(2) Controlling the temperature of the materials at 70 ℃, adding 0.25% of alpha-amylase, 0.15% of beta-amylase, 0.25% of xylanase and 0.20% of alpha-glucosyltransferase, and carrying out enzymolysis reaction for 120min;
(3) After the enzymolysis reaction is finished, heating the materials to 95-100 ℃, preserving heat for 10 min to inactivate enzymes, cooling to room temperature, filtering under 300 meshes, and collecting filtrate;
(4) Mixing the filtrate with 0.06% edible salt, 0.13% dipotassium hydrogen phosphate and 2.0% sunflower seed oil, and emulsifying at high speed for 6 min under 900 rpm;
(5) And (3) carrying out two-stage homogenization treatment on the emulsified feed liquid under the condition of 35MPa, sterilizing for 13s at 135 ℃, and aseptically canning to obtain the finished oat-based beverage.
Example 4
A high-stability clean label type oat-based beverage is prepared by the following steps:
(1) Mixing oat flour and water in a mass ratio of 1:11, and placing into a colloid mill for wet grinding and grinding for 50 min;
(2) Controlling the temperature of the materials at 63 ℃, adding 0.2% of alpha-amylase, 0.2% of beta-amylase, 0.3% of xylanase and 0.2% of alpha-glucosyltransferase, and carrying out enzymolysis reaction for 120min;
(3) After the enzymolysis reaction is finished, heating the materials to 90-100 ℃, preserving heat for 15 min to inactivate enzymes, cooling to room temperature, centrifuging for 1min under the condition of 4000rpm, and collecting filtrate;
(4) Mixing the filtrate with 0.07% edible salt, 0.12% dipotassium hydrogen phosphate and 1.8% rapeseed oil, and emulsifying at high speed for 5min under the condition of 800 rpm;
(5) And (3) carrying out two-stage homogenization treatment on the emulsified feed liquid under the condition of 30MPa, sterilizing for 13s at 135 ℃, and aseptically canning to obtain the finished oat-based beverage.
Example 5
A high-stability clean label type oat-based beverage is prepared by the following steps:
(1) Mixing oat grains and water in a mass ratio of 1:6.5, and placing in a colloid mill for wet grinding and milling for 40 min;
(2) Controlling the temperature of the materials at 68 ℃, adding 0.15% of alpha-amylase, 0.2% of beta-amylase, 0.15% of xylanase and 0.15% of alpha-glucosyltransferase, and carrying out enzymolysis reaction for 140 min based on the mass of oat base raw materials;
(3) After the enzymolysis reaction is finished, heating the materials to 95-100 ℃, preserving heat for 10 min to inactivate enzymes, cooling to room temperature, centrifuging for 1min at 3000rpm, and collecting filtrate;
(4) Mixing the filtrate with 0.09% edible salt, 0.14% dipotassium hydrogen phosphate and 2.0% rapeseed oil, and emulsifying at high speed for 8 min under the condition of 600 rpm;
(5) And (3) carrying out two-stage homogenization treatment on the emulsified feed liquid under the condition of 35MPa, sterilizing for 15s at 130 ℃, and aseptically canning to obtain the finished oat-based beverage.
Example 6 Performance evaluation of high stability clean Label oat-based drinks
1. Sensory evaluation
The oat-based drinks prepared in examples 1-5 of the present invention were subjected to sensory evaluation, respectively, while the commercial oat-based drink was used as a control.
Sensory evaluation criteria are shown in Table 1, wherein the tissue state items were evaluated, and the observation evaluation was performed after the product was left for 21 days at normal temperature. At least 10 persons of the evaluation results of each group of samples were sampled and averaged, and the specific evaluation results are shown in Table 2.
Table 1 oat-based beverage sensory evaluation criteria
Table 2 sensory evaluation results of oat-based beverages
| Sample name | Color | Tissue state | Flavor of | Mouthfeel of the product | Total score |
| Example 1 | 18 | 26 | 19 | 28 | 91 |
| Example 2 | 16 | 28 | 20 | 29 | 93 |
| Example 3 | 20 | 27 | 19 | 27 | 93 |
| Example 4 | 18 | 25 | 20 | 27 | 90 |
| Example 5 | 17 | 27 | 17 | 26 | 87 |
| Certain commercial oat-based beverage | 18 | 8 | 18 | 26 | 80 |
As can be seen from the results in Table 2, the oat-based beverage provided by the invention has a sensory score of over 87, which is significantly higher than that of the commercial product, and particularly has outstanding advantages in terms of organization state, and the score is far higher than that of the commercial product. The oat-based beverage product provided by the invention has stable and uniform tissue state, fine and smooth mouthfeel, mellow and thick aftertaste and pure flavor.
2. Evaluation of Isomaltooligosaccharide (IMO) content
The oat-based drinks prepared in examples 1-5 of the present invention were each assayed for Isomaltooligosaccharide (IMO) content, while the commercial oat-based drink was used as a control. The measurement results are shown in Table 3.
TABLE 3 determination of oat-based beverage Isomaltooligosaccharide (IMO) content
| Sample name | Isomaltose content (g/L) | Panose content (g/L) | Isomaltotriose content (g/L) | IMO total content (g/L) |
| Example 1 | 28.61 | 2.86 | 5.79 | 37.26 |
| Example 2 | 28.63 | 1.82 | 9.55 | 40.00 |
| Example 3 | 26.93 | 3.77 | 6.01 | 36.71 |
| Example 4 | 28.44 | 2.25 | 5.34 | 36.03 |
| Example 5 | 28.29 | 2.03 | 5.46 | 35.78 |
| Certain commercial oat-based |
0 | 0 | 0 | 0 |
As can be seen from the data in Table 3, the oat-based drink provided by the invention has high isomaltooligosaccharide content up to 35-40 g/L, wherein the highest isomaltose, panose and isomaltotriose content respectively reach 28.63 g/L, 3.77 g/L and 9.55g/L. In contrast, no isomaltooligosaccharides were detected in the commercial oat-based beverage products used as the control group, and unexpected technical results were achieved.
3. Stability evaluation
One bottle of each oat-based drink prepared in examples 1-5 of the present invention was placed in a refrigerator at 4 ℃ for cold storage, and the commercial oat-based drink was used as a control.
All samples were subjected to an accelerated stability test (conditions: 4000rpm (RCA 2100 g), 25 ℃,470nm, 180 profiles,Interval 10s,light factor 1.) using a LUMiSizer651, with the instability index of the instrument reaction (instability index) as a key indicator for judging differences in sample stability. And when the accelerated stability test is selected for 3000s, the instability index of each sample is evaluated, and the lower the instability index is, the stronger the stability of the beverage is. The specific results are shown in Table 4.
Table 4 results of oat-based beverage instability index determination
| Sample name | Instability index |
| Example 1 | 0.104 |
| Example 2 | 0.100 |
| Example 3 | 0.109 |
| Example 4 | 0.138 |
| Example 5 | 0.131 |
| Certain commercial oat-based beverage | 0.538 |
From the data in table 4, it can be seen that the oat-based beverage provided by the invention has no additives such as emulsifying agent, stabilizing agent, thickening agent and the like added externally, but still maintains strong stability, has an instability index lower than 0.14 and is far lower than that of the commercial oat-based beverage product, and unexpected technical effects are achieved.
Example 7 Effect of xylanase and dipotassium Hydrogen phosphate on oat-based beverage stability
Comparative examples were set up with reference to the preparation method described in example 2, and are specifically as follows:
comparative example 1: in the step (2), xylanase is not added in the enzymolysis reaction, and other process steps and conditions are the same as those in the embodiment 2;
comparative example 2: in the step (4), only 0.06% of edible salt is added, dipotassium hydrogen phosphate is not added, and the rest of the process steps and conditions are the same as those in the example 2.
One bottle of each oat-based drink prepared in comparative examples 1 and 2 was stored in a refrigerator at 4 ℃ while the oat-based drink prepared in example 2 was used as a control.
An accelerated stability test (conditions: 4000rpm (RCA 2100 g), 25 ℃,470nm, 180 profiles,Interval 10s,light factor 1.) was performed on all samples using a LUMiSizer651, and the instability index (instability index) of the instrument reaction was used as a key index for judging the difference in stability of the samples, and the graph of the instability index over time was shown in FIG. 1. And when the accelerated stability test is selected for 3000s, the instability index of each sample is evaluated, and the lower the instability index is, the stronger the stability of the beverage is. The specific results are shown in Table 5.
TABLE 5 results of oat-based beverage instability index determination
| Sample name | Instability index |
| Example 2 | 0.100 |
| Comparative example 1 | 0.484 |
| Comparative example 2 | 0.465 |
From the data in table 5, the stability of both the beverages of comparative example 1 and comparative example 2 was significantly reduced compared to the oat-based beverage prepared in example 2. Therefore, the addition of xylanase in the enzymolysis reaction and the addition of dipotassium hydrogen phosphate in the high-speed emulsification process can obviously improve the stability of the oat-based beverage, and unexpected technical effects are achieved.
Instability index versus time graph the abscissa represents separation time and the ordinate represents the instability index of the sample at that point in time. The larger the slope of the graph, the faster the sample separation is indicated. The larger the value, the more relatively unstable. When the curve is parallel to the abscissa, it is indicated that the sample has been completely separated. As can be seen from FIG. 1, both comparative examples 1-2 and some commercially available oat-based drink products exhibited very poor stability, while examples 1-5 exhibited consistently strong stability.
Claims (8)
1. The preparation method of the high-stability clean label type oat-based beverage is characterized by comprising the following steps of:
(1) Pulping: mixing oat-based raw materials with water, and carrying out wet grinding for 10-50 min, wherein the solid-liquid ratio is 1:2-1:15;
(2) And (3) enzymolysis reaction: controlling the temperature of the materials in the step (1) at 55-70 ℃, adding the materials into alpha-amylase, beta-amylase, xylanase and alpha-glucosyltransferase, and carrying out enzymolysis reaction for 1-4h;
(3) Enzyme deactivation and filtration: heating the material in the step (2) to 90-100 ℃, preserving heat for 10-20 min, inactivating enzyme, cooling to room temperature, filtering under the condition of 200-400 meshes, and collecting filtrate;
(4) Emulsification: mixing the filtrate obtained in the step (3) with inorganic salt and vegetable oil, and then emulsifying at a high speed for 5-20 min under the rotating speed of 200-1000 rpm;
(5) Homogenizing and sterilizing: homogenizing the emulsified feed liquid in the step (4) under the condition of 10-50MPa, sterilizing at 120-140 ℃ for 10-30s, and aseptically canning to obtain the finished oat-based drink.
2. The beverage of claim 1, wherein the oat-based material of step (1) is oat grains or oat flour.
3. The beverage of claim 1, wherein the α -amylase, β -amylase, xylanase, α -glucosidase are added in an amount of 0.1% -0.7%, 0.1% -0.5%, 0.1% -0.7%, 0.1% -0.6% of the oat-based material, respectively.
4. The beverage of claim 1, wherein the inorganic salt in step (4) is a mixture of sodium chloride and dipotassium hydrogen phosphate.
5. The beverage of claim 4, wherein the mass ratio of sodium chloride to dipotassium hydrogen phosphate in the inorganic salt in step (4) is 1:1-3.
6. The beverage of claim 1, wherein the vegetable oil in step (4) is one or more of canola oil, sunflower oil, soybean oil, corn oil, coconut oil, and diglyceride oil.
7. The beverage of claim 6 wherein said vegetable oil is added in step (4) in an amount of 1-4% by mass of oat-based material.
8. The beverage of claim 1 wherein said homogenizing in step (5) is a two-stage homogenizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211733870.0A CN116138318A (en) | 2022-12-30 | 2022-12-30 | High-stability clean tag-type oat-based beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211733870.0A CN116138318A (en) | 2022-12-30 | 2022-12-30 | High-stability clean tag-type oat-based beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116138318A true CN116138318A (en) | 2023-05-23 |
Family
ID=86340110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211733870.0A Pending CN116138318A (en) | 2022-12-30 | 2022-12-30 | High-stability clean tag-type oat-based beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116138318A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105208877A (en) * | 2013-04-30 | 2015-12-30 | 格鲁卡诺瓦公司 | Method for preparing a liquid oat base and products prepared by the method |
| CN113826703A (en) * | 2021-09-24 | 2021-12-24 | 北京宝得瑞健康产业有限公司 | Preparation method of oat milk beverage |
| 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 |
| CN114027362A (en) * | 2021-11-30 | 2022-02-11 | 河南叮当牛食品有限公司 | Normal-temperature high-calcium oat base beverage and preparation method thereof |
-
2022
- 2022-12-30 CN CN202211733870.0A patent/CN116138318A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105208877A (en) * | 2013-04-30 | 2015-12-30 | 格鲁卡诺瓦公司 | Method for preparing a liquid oat base and products prepared by the method |
| US20160106125A1 (en) * | 2013-04-30 | 2016-04-21 | Glucanova Ab | Method for preparing a liquid oat base and products prepared by the method |
| CN113826703A (en) * | 2021-09-24 | 2021-12-24 | 北京宝得瑞健康产业有限公司 | Preparation method of oat milk beverage |
| 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 |
| CN114027362A (en) * | 2021-11-30 | 2022-02-11 | 河南叮当牛食品有限公司 | Normal-temperature high-calcium oat base beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109965019B (en) | Pea protein beverage and preparation method thereof | |
| CN113826703B (en) | Preparation method of oat milk beverage | |
| CN114027362B (en) | Normal-temperature high-calcium oat-based beverage and preparation method thereof | |
| CN112438351A (en) | Oat beverage and preparation method thereof | |
| CN105167059B (en) | A kind of preparation method of multi-enzymatic hydrolysis pumpkin millet fermented beverage | |
| CN113080351B (en) | Preparation method of oat base material with high dietary fiber content | |
| CN102370219B (en) | Method for preparing highland barley fermented beverage | |
| CN112106841A (en) | Oat quinoa plant protein beverage and preparation method thereof | |
| CN115843949B (en) | Enzymolysis preparation method of oat beverage rich in beta-glucan | |
| CN112586642A (en) | Oat beverage and preparation method thereof | |
| CN112438352A (en) | Oat beverage with low glucose content and preparation method thereof | |
| KR102270627B1 (en) | Method for Making Vegetable Milk Substitutes and Vegetable Milk Substitutes Thereof | |
| CN116138318A (en) | High-stability clean tag-type oat-based beverage and preparation method thereof | |
| CN103651825A (en) | Preparation method of mango milk | |
| CN110651938B (en) | Highland barley beverage and preparation method thereof | |
| CN107594238A (en) | A kind of method of coproduction clear juice of lily and cloudy juice | |
| CN115644250B (en) | Walnut beverage and preparation method thereof | |
| CN1299613C (en) | Millet milk beverage and its preparing process | |
| KR19980023071A (en) | Manufacturing method of rice snow drink | |
| CN101919558B (en) | Vegetable protein beverage and preparation method thereof | |
| CN1436493A (en) | Buckwheat-corn milk beverage and its production process | |
| JP2023146935A (en) | Method for manufacturing whole grain oat liquid food/beverage | |
| CN114304279A (en) | Cereal fermented yoghourt rich in protein and preparation method thereof | |
| CN113925090A (en) | Oat milk and preparation method thereof | |
| CN1164964A (en) | Almond coffee drink and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |