CN116439288A - Oat and almond beverage and preparation method thereof - Google Patents
Oat and almond beverage and preparation method thereof Download PDFInfo
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- CN116439288A CN116439288A CN202310482352.4A CN202310482352A CN116439288A CN 116439288 A CN116439288 A CN 116439288A CN 202310482352 A CN202310482352 A CN 202310482352A CN 116439288 A CN116439288 A CN 116439288A
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- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 41
- 235000020224 almond Nutrition 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title claims abstract description 25
- 241000220304 Prunus dulcis Species 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 37
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 4
- 240000007472 Leucaena leucocephala Species 0.000 claims description 4
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- 244000277583 Terminalia catappa Species 0.000 claims description 4
- 235000009319 Terminalia catappa Nutrition 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 125000004122 cyclic group Chemical group 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 238000011534 incubation Methods 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 230000009261 transgenic effect Effects 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 235000013353 coffee beverage Nutrition 0.000 abstract description 5
- 235000019737 Animal fat Nutrition 0.000 abstract description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 2
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 2
- 239000008101 lactose Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 230000004927 fusion Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- -1 fatty acid ester Chemical class 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000020245 plant milk Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 235000015115 caffè latte Nutrition 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
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)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an oat almond beverage which is characterized by comprising the following raw materials in percentage by weight: 10-15% of oat thick paste, 3-6% of almond paste, 1.5-2.5% of vegetable oil, 0.1-0.3% of stabilizer, 0.05-0.1% of dipotassium hydrogen phosphate, 0.05-0.1% of edible salt and the balance of water. The oat almond beverage prepared by the invention has fine and smooth taste, natural aroma, no animal fat and lactose, is friendly to lactose intolerance people, has good foamability and is an excellent coffee partner.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an oat almond beverage and a preparation method thereof.
Background
Compared with other grains, the oat has more comprehensive nutritive value, contains protein, fat, starch, vitamins, minerals and the like, contains a large amount of dietary fibers, and has the effects of reducing cholesterol, reducing blood fat, regulating blood sugar, improving digestion, resisting oxidation and the like. The almond has extremely high nutrition and medicinal value, has the effects of enhancing immunity, reducing blood fat and the like, and is a dry fruit with highly concentrated nutritional ingredients, and is called as the king of the dry fruit. In addition, the almond also contains rich fat, protein, vitamins, minerals and the like, and the almond protein is a high-quality protein which is easy to be absorbed and utilized by human bodies and can provide various nutrients for the human bodies.
In recent years, with the rise of plant milk, consumers also begin to look at the brand completely different from milk, and brands like "OATLY", "rescue of a cow" and the like are also increasingly appearing, showing a "blowout". The search for milk to plant milk products is followed by an actual consumer health conscious upgrade and lifestyle shift, a more balanced nutritional option, and a smaller burden.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the oat almond beverage and the preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides an oat almond beverage, which comprises the following raw materials in percentage by weight: 10-15% of oat thick paste, 3-6% of almond paste, 1.5-2.5% of vegetable oil, 0.1-0.3% of stabilizer, 0.05-0.1% of dipotassium hydrogen phosphate, 0.05-0.1% of edible salt and the balance of water.
Preferably, the preparation process of the oat concentrated slurry comprises the following steps: the oat granule is used as a raw material and is prepared by screening, pulping, enzymolysis and enzyme deactivation; the enzymolysis is to add warm water into oat thick pulp obtained by pulping, adjust the temperature to 60-70 ℃, adjust the pH to 6.00-7.00, then add amylase, and continue the enzymolysis for 2-4 hours, wherein the amylase is one or more of medium-temperature alpha-amylase and saccharifying enzyme; the enzyme deactivation is to heat the solution after enzymolysis to more than 95 ℃ and keep the temperature for 45-60 minutes until the enzyme is deactivated; the almond jam is prepared from almond serving as a raw material through screening, peeling, baking and grinding.
Preferably, the vegetable oil is one of rapeseed oil, sunflower seed oil, corn oil and linseed oil, and the raw material is non-transgenic.
Preferably, the stabilizer is one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, citrus fiber, mono-diglycerol fatty acid ester and acacia.
In another aspect, the present invention provides a method for preparing an oat badam beverage, comprising the steps of:
(1) Adding oat thick paste into a batching tank, adding purified water according to the proportion of 1:1.5-2.0, fully mixing, and then circularly heating;
(2) After the temperature is raised to the corresponding temperature, adding the almond paste, and carrying out circulation heat preservation;
(3) Adding a stabilizer according to the formula amount, and circularly preserving heat;
(4) Adding vegetable oil according to the formula amount, and circularly preserving heat;
(5) Adding edible salt and dipotassium hydrogen phosphate according to the formula amount, and circularly preserving heat;
(6) Adding water to fix volume after the batching is finished, and carrying out high-pressure homogenization treatment;
(7) Homogenizing the high-pressure homogenized feed liquid again, performing ultra-high temperature instantaneous sterilization treatment, and performing aseptic cold filling to obtain the oat and almond beverage.
Preferably, the elevated temperature in step (1) is from 70 to 75 ℃.
Preferably, the time of the cyclic incubation in steps (2), (3), (4) and (5) is 15-20 minutes.
Preferably, the high-pressure homogenizing treatment condition in step (6) is: the temperature is 60-70 ℃ and the pressure is 25-30MPa.
Preferably, the conditions of the homogenizing treatment in step (7) are: the temperature is 60-70 ℃ and the pressure is 18-20MPa.
Preferably, the conditions of the ultra-high temperature transient sterilization treatment in step (7) are: the temperature is 138 ℃ and the time is 15-20s.
By means of the technical scheme, the invention has at least the following advantages:
the product prepared by the invention has fine and smooth taste, natural aroma, no animal fat and lactose, is friendly to lactose intolerance people, has good foamability and is an excellent coffee partner.
The foregoing description is only an overview of the present invention, and is intended to provide a more thorough understanding of the present invention, and is to be accorded the full scope of the present invention.
Description of the embodiments
In order to make the technical means, the creation features, the achievement of the purposes and the effects of the present invention easy to understand, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples
The oat almond beverage comprises the following raw materials in percentage by weight: 15% of oat thick paste, 3% of almond paste, 2.0% of vegetable oil, 0.1% of stabilizing agent, 0.05% of dipotassium hydrogen phosphate, 0.05% of edible salt and the balance of water.
The vegetable oil is canola oil.
The stabilizer is microcrystalline cellulose and citrus fiber, wherein the microcrystalline cellulose content is 0.05%, and the citrus fiber content is 0.05%.
The oat concentrated slurry is prepared by taking oat particles as raw materials and carrying out screening, pulping, enzymolysis and enzyme deactivation; the enzymolysis is to add warm water into oat thick pulp obtained by pulping, adjust the temperature to 65 ℃, adjust the pH to 6.50, then add medium-temperature alpha-amylase, and continue the enzymolysis for 3 hours; the enzyme deactivation is to heat the solution after enzymolysis to more than 95 ℃ and keep the temperature for 45 minutes until the enzyme is deactivated; the almond jam is prepared from almond serving as a raw material through screening, peeling, baking and grinding.
The preparation method of the oat almond beverage comprises the following steps:
(1) Adding oat thick paste into a batching tank, adding purified water according to the proportion of 1:1.5, fully mixing, and circularly heating to 70 ℃;
(2) Adding the almond paste according to the formula amount, and carrying out circulation heat preservation for 20 minutes;
(3) Adding a stabilizer according to the formula amount, and circularly preserving heat for 20 minutes;
(4) Adding vegetable oil according to the formula amount, and circularly preserving heat for 20 minutes;
(5) Adding edible salt and dipotassium hydrogen phosphate according to the formula amount, and circularly preserving heat for 20 minutes;
(6) Adding water to constant volume, and homogenizing at 60deg.C under 280 bar;
(7) Homogenizing the high-pressure homogenized material liquid again at 60 ℃ under 180bar;
(8) And (3) carrying out ultra-high temperature instantaneous sterilization on the homogenized feed liquid at 138 ℃, carrying out aseptic cold filling after 15 seconds, and preparing the oat almond beverage.
Examples
The oat almond beverage comprises the following raw materials in percentage by weight: 12% of oat thick paste, 5% of almond paste, 1.5% of vegetable oil, 0.2% of stabilizing agent, 0.05% of dipotassium hydrogen phosphate, 0.1% of edible salt and the balance of water.
The vegetable oil is sunflower seed oil.
The stabilizer is acacia and mono-and diglyceride fatty acid ester, wherein the acacia content is 0.1%, and the mono-and diglyceride fatty acid ester content is 0.1%.
The oat concentrated slurry is prepared by taking oat particles as raw materials and carrying out screening, pulping, enzymolysis and enzyme deactivation; the enzymolysis is to add warm water into oat thick pulp obtained by pulping, adjust the temperature to 70 ℃, adjust the pH to 7.00, and then add medium-temperature alpha-amylase and saccharifying enzyme for continuous enzymolysis for 2 hours; the enzyme deactivation is to heat the solution after enzymolysis to more than 95 ℃ and keep the temperature for 50 minutes until the enzyme is deactivated; the almond jam is prepared from almond serving as a raw material through screening, peeling, baking and grinding.
The preparation method of the oat almond beverage comprises the following steps:
(1) Adding oat thick paste into a batching tank, adding purified water according to the proportion of 1:2, fully mixing, and circularly heating to 75 ℃;
(2) Adding the almond paste according to the formula amount, and carrying out circulation heat preservation for 20 minutes;
(3) Adding a stabilizer according to the formula amount, and circularly preserving heat for 20 minutes;
(4) Adding vegetable oil according to the formula amount, and circularly preserving heat for 20 minutes;
(5) Adding edible salt and dipotassium hydrogen phosphate according to the formula amount, and circularly preserving heat for 20 minutes;
(6) Adding water to constant volume, and homogenizing at 60deg.C under 300 bar;
(7) Homogenizing the high-pressure homogenized material liquid again at 60 ℃ under 200bar;
(8) And (3) carrying out ultra-high temperature instantaneous sterilization on the homogenized feed liquid at 138 ℃, and carrying out aseptic cold filling after 20 seconds to obtain the oat almond beverage.
The comparative example is the same as the example 1 in the ratio and preparation method, except that: the oat thick stock is replaced by instant oat flour, and the addition amount is 3.7%.
1. The evaluation experiments are carried out on the above examples and comparative examples, the coffee beans are prepared by deep-baking, namely, 20 people are invited to carry out blind evaluation and scoring after hot latte is made by a coffee machine, the score items are 25 scores of comprehensive preference, 25 scores of fragrance after entering the mouth, 25 scores of aftertaste after swallowing, 25 scores of taste fusion and independent performance of scoring personnel, so that the accuracy of evaluation results is ensured. And counting the evaluation results, taking average scores, and reserving integers, wherein the specific results are shown in table 1.
TABLE 1 sensory test preference statistics
From table 1, the oat badam beverage prepared by adopting the oat concentrated slurry is better than the oat badam beverage prepared by adopting the instant oat flour in comparative example 1 in 5 aspects of evaluation, and especially in the aspect of coffee fusion degree, the pulping-enzymolysis process can better retain the flavor and aroma of oat and has higher fusion degree with coffee concentrated solution.
2. The above examples and comparative examples were subjected to bubbling and drawing tests, each score was 5 points, and the specific results are shown in Table 2.
TABLE 2 foaming and garland test results
As can be seen from table 2, the oat almond beverage prepared with the oat concentrate of the present invention is superior to the oat almond beverage prepared with instant oat flour of comparative example 1 in both the foaming and the flowering test.
While the invention has been described with respect to preferred embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention, and that any such changes and modifications as described in the above embodiments are intended to be within the scope of the invention.
Claims (10)
1. The oat almond beverage is characterized by comprising the following raw materials in percentage by weight: 10-15% of oat thick paste, 3-6% of almond paste, 1.5-2.5% of vegetable oil, 0.1-0.3% of stabilizer, 0.05-0.1% of dipotassium hydrogen phosphate, 0.05-0.1% of edible salt and the balance of water.
2. The oat almond beverage of claim 1, wherein the oat puree is prepared by the process of: the oat granule is used as a raw material and is prepared by screening, pulping, enzymolysis and enzyme deactivation; the enzymolysis is to add warm water into oat thick pulp obtained by pulping, adjust the temperature to 60-70 ℃, adjust the pH to 6.00-7.00, then add amylase, and continue the enzymolysis for 2-4 hours, wherein the amylase is one or more of medium-temperature alpha-amylase and saccharifying enzyme; the enzyme deactivation is to heat the solution after enzymolysis to more than 95 ℃ and keep the temperature for 45-60 minutes until the enzyme is deactivated; the almond jam is prepared from almond serving as a raw material through screening, peeling, baking and grinding.
3. The oat almond beverage of claim 1, wherein the vegetable oil is one of rapeseed oil, sunflower oil, corn oil, linseed oil, and the raw materials are non-transgenic.
4. The oat badam beverage according to claim 1, wherein the stabilizer is one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, citrus fiber, mono-, di-glycerol fatty acid ester, acacia.
5. A method of preparing an oat almond beverage according to any one of claims 1-4, comprising the steps of:
(1) Adding oat thick paste into a batching tank, adding purified water according to the proportion of 1:1.5-2.0, fully mixing, and then circularly heating;
(2) After the temperature is raised to the corresponding temperature, adding the almond paste, and carrying out circulation heat preservation;
(3) Adding a stabilizer according to the formula amount, and circularly preserving heat;
(4) Adding vegetable oil according to the formula amount, and circularly preserving heat;
(5) Adding edible salt and dipotassium hydrogen phosphate according to the formula amount, and circularly preserving heat;
(6) Adding water to fix volume after the batching is finished, and carrying out high-pressure homogenization treatment;
(7) Homogenizing the high-pressure homogenized feed liquid again, performing ultra-high temperature instantaneous sterilization treatment, and performing aseptic cold filling to obtain the oat and almond beverage.
6. The method according to claim 5, wherein the temperature rise in step (1) is 70 to 75 ℃.
7. The method according to claim 5, wherein the time for the cyclic incubation in steps (2), (3), (4) and (5) is 15 to 20 minutes.
8. The method according to claim 5, wherein the high-pressure homogenizing conditions in step (6) are: the temperature is 60-70 ℃ and the pressure is 25-30MPa.
9. The method according to claim 5, wherein the conditions for the homogenization treatment in step (7) are: the temperature is 60-70 ℃ and the pressure is 18-20MPa.
10. The method according to claim 5, wherein the conditions for the ultra-high temperature instantaneous sterilization treatment in step (7) are: the temperature is 138 ℃ and the time is 15-20s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310482352.4A CN116439288A (en) | 2023-04-30 | 2023-04-30 | Oat and almond beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310482352.4A CN116439288A (en) | 2023-04-30 | 2023-04-30 | Oat and almond beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116439288A true CN116439288A (en) | 2023-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310482352.4A Pending CN116439288A (en) | 2023-04-30 | 2023-04-30 | Oat and almond beverage and preparation method thereof |
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| Country | Link |
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| CN (1) | CN116439288A (en) |
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- 2023-04-30 CN CN202310482352.4A patent/CN116439288A/en active Pending
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Effective date of registration: 20240815 Address after: No. 139, Jiangjun Avenue, Jiangning District, Nanjing City, Jiangsu Province, 211100 Applicant after: Jiangsu Weigang Dairy Research Institute Co.,Ltd. Country or region after: China Applicant after: NANJING WEIGANG DAIRY ENTERPRISE CO.,LTD. Address before: No. 139, Jiangjun Avenue, Jiangning District, Nanjing, Jiangsu Province, 211102 Applicant before: Jiangsu Weigang Dairy Research Institute Co.,Ltd. Country or region before: China |
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