CN1240319C - Oats milk beverage and preparation method thereof - Google Patents
Oats milk beverage and preparation method thereof Download PDFInfo
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- CN1240319C CN1240319C CNB021447918A CN02144791A CN1240319C CN 1240319 C CN1240319 C CN 1240319C CN B021447918 A CNB021447918 A CN B021447918A CN 02144791 A CN02144791 A CN 02144791A CN 1240319 C CN1240319 C CN 1240319C
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Abstract
The present invention relates to a milk beverage produced by using oat rice as main raw materials. Raw oat rice is washed, is soaked and is boiled, microorganisms are added in, raw pulp is manufactured through heat insulation, liquefaction, temperature rising and sterilization, and emulsifiers, lysine-rich substances, additives and stabilizing agents are added in before the homogenization through the colloid milling separation. The mixture is homogenized by a high pressure homogenizer, and is sterilized at a high temperature so that a sorghum rice milk beverage is manufactured; the emulsification effect can be improved, and the sedimentation of the beverage can be suppressed; the present invention has good storage stability, has the efficiency of spleen reinforcing, stomach nourishing, strengthening, nourishing, etc., has rich and balanced nutrition, and has pure and delicious mouth feel. The protein content is more than or equal to 0.5 %, and the present invention is a health-care beverage with the function of food and medicine.
Description
Affiliated technical field
The present invention relates to a kind of oat milk beverage and preparation method thereof
Background technology
Along with the development and the growth in the living standard of society, people more and more pay close attention to the improvement of quality of life and the health of health.Soft drink, for example various fruit beverages such as orange juice, cider and the welcome that more and more is subjected to people with the beverage that other various fruits and vegetables etc. make.But in the prior beverage, the overwhelming majority is fruit, vegetables and vegetable protein beverage, the kind of beverage products just, face update, in addition, people also more and more pursue the variation of beverage taste, no longer be satisfied with traditional diet structure, but develop to the comprehensive direction of fast eyelash, convenience, local flavorization, functionalization.The progress of agricultural sciences, for we provide abundant grain, feasible further processing to grain is handled and is become possibility to obtain nutritious beverage.But up to the present owing to be subjected to the restriction of process technology, oat except that few some areas as staple food, also do not have other modes and approach to become consumers in general's diet, at present also not with the soft drink of grain as primary raw material.
Oat is the main coarse cereals crop of China, protein content 16%; Fat content 6%; Cellulose 1.5%; Starch, carbohydrate 76%, comprehensive nutrition, the amino acid content equilibrium, A wide selection of colours and designs uses taste delicate fragrance lubricated, and has the cholesterol level of reduction and alleviate curative effects such as diabetes, heart and symptom.Therefore the exploitation of oat products, to making full use of the oat resource of China's abundant, ample diet kind tool has very important significance.
Summary of the invention
An object of the present invention is to provide a kind of is the oat milk beverage that primary raw material makes with the oat.
It is the method that primary raw material prepares the oat milk beverage with the oat that another object of the present invention provides a kind of.
The invention provides a kind of is the newborn class beverage of main material production with the oat, and it comprises:
(1) the grains of oats magma of handling through microorganism biological;
(2) be emulsifying agent in described grains of oats magma weight 0.05-0.10% (weight);
(3) be stabilizing agent in described grains of oats magma weight 0.2-0.6% (weight);
(4) contain the material that is rich in lysine, the addition of this material makes the content of the lysine in the oat milk beverage that obtains increase 0.6-0.78% (weight meter).
According to oat milk beverage of the present invention, wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture.
According to oat milk beverage of the present invention, wherein said stabilizing agent is CMC, algin, xanthans or its composite mixture.
According to oat milk beverage of the present invention, the wherein said material that is rich in lysine is milk or liquid bean product.
According to oat milk beverage of the present invention, comprise sucrose, sodium chloride and citric acid, its consumption is respectively 2-5%, 0.05-0.10% and the 0.02-0.05% of oat breast magma weight.
The present invention also provides a kind of method of producing the oat milk beverage, comprises the steps:
(1) cleaning and dipping: the raw material grains of oats is cleaned 2-3 time with 1-3 times of drinking water or clean with mobile drinking water, flush away surface dirt and impurity are then with 10-15 25-40 ℃ of emerge in worm water 3-5h doubly;
(2) insulation liquefaction will be boiled 30-50min through the grains of oats heating of above-mentioned cleaning and dipping, add the microorganism bacillus licheniformis and the bacillus subtilis that account for grains of oats dry weight 0.0005-0.0001%, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains oat magma;
(3) defibrination is the oat magma that obtains, and with colloid mill circular treatment at least 2 times, and isolates wherein fiber with 120 mesh sieves;
(4) high-pressure homogeneously add the water-in-oil emulsifier of the 0.05-0.1% that accounts for oat magma weight and mix to the oat slurries that obtain through step (3), at pressure 20-40Mpa, temperature is homogeneous 2-3 time in the 60-80 ℃ of high pressure homogenizer;
(5) sterilization will be in the high-temperature short-time sterilization equipment of the oat slurries behind the above-mentioned homogeneous at 120-140 ℃ high-temperature sterilization 2-3S, obtain the oat milk beverage.
Method according to above-mentioned further comprises:
(1) step of adding stabilizing agent in the oat slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2-0.6% of oat weight;
(2) add the step of the material that is rich in lysine in the oat slurries before homogeneous is handled, the addition of this material makes the content increase 0.6-0.78% (weight) of the lysine in the oat magma that obtains;
(3) adding is selected from following additive in the oat slurries before homogeneous is handled: sucrose, sodium chloride and citric acid, and its consumption is respectively the 2-5% of oat magma weight, 0.05-0.10% and 0.02-0.05%;
(4) its described emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture;
(5) wherein said stabilizing agent is CMC, algin, xanthans or its mixture;
(6) the wherein said material that is rich in lysine is milk or liquid soybean processing goods.
The present inventor is by long-term a large amount of research practice, succeeded in developing stable storing, oat milk beverage that mouthfeel is good, nutritious.
The present invention relates to a kind of is the newborn class beverage of main material production with the oat.
According to oat milk beverage of the present invention, it comprises:
(1) the oat breast magma of handling through microorganism biological;
(2) in the weight of described oat magma, 0.05-0.10% (weight) emulsifying agent.
In the oat milk beverage of the present invention, described emulsifying agent can be an emulsifying agent commonly used in the field of food, and in the oat milk beverage of the present invention, the composite mixture that preferably uses molecule distillating monoglyceride, sucrose fatty ester is as emulsifying agent.The composite mixture of preferred especially molecule distillating monoglyceride and sucrose fatty ester.Under the situation that does not influence mouthfeel, suitably improve the viscosity of beverage, can prevent aggegation, the sedimentation of protein microbeads, make colloid keep stable.
In order to improve the stability of oat milk beverage of the present invention, oat milk beverage of the present invention further comprises the stabilizing agent of the 0.2-0.6% that accounts for described oat magma weight.Described stabilizing agent can be a stabilizing agent commonly used in the field of food, for example is CMC, algin, xanthans or its mixture, is preferably its mixture.The adding of stabilizing agent can improve the aqueous viscosity of oat breast of the present invention, thereby prevent that the emulsified particle in the beverage from sinking or aggegation mutually, improve beverage stability, high-pressure homogeneous slurries with raw material carry out emulsifying to be handled, utilizing high pressure or mechanism that material is pulverized is to make uniform newborn compound in the middle of superfine grain is dispersed in liquid, and prevent that product from going out precipitation, improves the stability of emulsion.
In addition, in the oat milk beverage of the present invention, other additives that also further comprise in the beverage to be used always, for example sucrose, sodium chloride and citric acid, its consumption is respectively the 2-5% of oat dairy milk starting material weight, 0.05-0.10% and 0.02-0.05%.
Foodstuff beverage manufacture craft difficulty is bigger, and main cause is that the precipitated and separated phenomenon easily takes place, and is difficult to keep original local flavor after processing is handled.Based on the foodstuff beverage of starch, simply add stabilizing agent, thickener, be difficult to keep newborn body stable.If starch is degraded fully, then can lose original local flavor characteristics.The present inventor is by long-term a large amount of research practice, succeeded in developing with oat as primary raw material, and it is good to prepare storage stability, has kept original local flavor of oat and nutritious oat milk beverage.
According to method of the present invention, with the grains of oats magma of grains of oats after biological treatment, with colloid mill circular treatment at least 2 times, and remove wherein fiber, because the existence of fiber has adverse influence to its storage stability and outward appearance in the liquid with 120 mesh sieves.Resulting magma is protein, fat, starch, maltose, glucose, various little multiple mixture of ingredients such as element, mineral matter of giving birth to.
The inventive method adopts high-temperature instantaneous sterilization equipment commonly used, and action time is short, and is less to color and luster, local flavor, the nutrition influence of beverage.
According to method of the present invention, further comprise: add the step of stabilizing agent in the oat slurries before homogeneous is handled, the addition of stabilizing agent is the 0.2-0.6% of oat magma weight.
According to method of the present invention, described stabilizing agent can be a stabilizing agent commonly used in the field of food, for example is CMC, algin, xanthans or its mixture, is preferably its mixture.
According to method of the present invention, further comprise: add the material that is rich in lysine in the oat slurries before homogeneous is handled, the addition of this material is to make the lysine content in the oat slurries that obtain increase to 0.6-0.78% (weight), the described material that is rich in lysine is a dairy produce, corn product, for example milk.
According to method of the present invention, further comprise: add in the oat slurries before homogeneous is handled and hang certainly down
The additive of stating: sucrose, sodium chloride and citric acid, its consumption is respectively the 2-5% of oat magma weight; 0.05-0.10% and 0.02-0.05%.
According to method of the present invention, wherein said emulsifying agent is the known emulsifying agent of those of ordinary skill in the art, emulsifying agent all has hydrophilic segment and oleophilic moiety from molecular structure, its degree hydrophilic or oleophylic is used the HLB value representation usually, and the HLB value is the yardstick of emulsifying agent emulsifying capacity.For the polyalcohols fatty acid ester, the HLB value can be represented by the formula:
HLB value=20 (1-S/A)
S represents the saponification value of ester in the formula, and A represents the acid value of aliphatic acid.The HLB value of oil-water emulsifiers is between 8-18, and the HLB value of water-in-oil emulsifier is between 3.5-6, and the ZHB value is high more, shows that the hydrophily of emulsifying agent is big more, otherwise shows that then the lipophile of emulsifying agent is big more.In the oat milk beverage of the present invention, the water-in type emulsifying agent of the low oil of preferred HLB value.According to the present invention, adopt for example molecule distillating monoglyceride of the water-in-oil emulsifier of HLB between 3.5-6, sucrose fatty ester or its composite mixture are preferably its mixture.
Material and other additive that various additive used in the present invention, for example aforesaid emulsifying agent, stabilizing agent are rich in lysine all can be commercially available from the market.In addition, with oat of the present invention breast suitability for industrialized production the time, also further comprise prepared beverage is carried out aseptic packaging, the conventional steps in the beverage processing field such as seal, do not repeat them here.
In addition, employed equipment is equipment commonly used in the drink and food manufacture field in the inventive method.
The specific embodiment
Below in conjunction with embodiment to further detailed explanation of the present invention.But it should be understood that these embodiment only are used for explanation rather than restriction the present invention.
Embodiment: take by weighing the 100kg grains of oats, clean up with the drinking water that flows, to remove its surface dirt and impurity.It is in 30 ℃ the drinking water that grains of oats after cleaning up is joined the 1300kg temperature, 3h is soaked in insulation, to behind the grains of oats draining of cleaning and dipping, put into Automatic frying pan, the strong stir-fry to the shape that partly foams, 40min is boiled in heating, be cooled to 70 ℃ then, add 6g microorganism lichens fire bacillus and bacillus subtilis, insulation liquefaction 20min, intensification sterilization 20min obtains about 1400kg oat colloid magma.
With the liquefaction of the oat magma that obtains,, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment 3 times.In the oat slurries after screening out fiber, add the compound emulsifying agent of forming by 0.25kg molecule distillating monoglyceride and 0.25kg sucrose fatty ester, the mixed stabilizer of forming by 0.6kgCMC and 0.7kg algin and 0.7kg xanthans, 50kg sucrose, 0.5kg glycerine and 0.2kg citric acid, after mixing, at pressure is 35Mpa, and temperature is a homogeneous 3 times in 75 ℃ the high pressure homogenizer.
To be high-temperature sterilization 2S in 130 ℃ of high-temperature short-time sterilization equipment in temperature through the oat whey liquid behind the above-mentioned homogeneous, aseptic canning obtains the oat milk beverage of 5300 bottles (every bottle of 250ml).
By the oat milk beverage that method of the present invention makes, protein content 〉=0.5%.The constituent of oat obtains modification, and the emulsifying effectiveness of prepared beverage is enhanced, and suppressed the formation that precipitates in the beverage, so good stability has fully satisfied it as the requirement of beverage to storage stability.In addition, added the material that is rich in lysine in the oat milk beverage of the present invention, so nutritional labeling is balanced more, has kept the distinctive mouthfeel of oat simultaneously, has increased the utilization rate and the absorptivity of active ingredient.
Oat milk beverage of the present invention is except the reduction cholesterolemia content that has oat that oat itself has itself and had and alleviate the curative effects such as diabetes, cardiac symptom, also be rich in the needed lysine of people, both can be used as the staple food on people's dining table, also can be used as a kind of nutrient health-care beverage, is a kind of nutritious and healthy drink of eating the medicine dual-purpose therefore.
Claims (3)
1. one kind is the newborn class beverage of primary raw material with the oat, comprises:
(1) through the oat magma of microbiological treatment, described microorganism is bacillus licheniformis and the bacillus subtilis that accounts for oat dry weight 0.0005-0.0001%, it is added heating boil in the oat of 30-50min, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains oat magma;
(2) emulsifying agent of described oat magma weight 0.05-0.10%: molecule distillating monoglyceride, sucrose fatty ester or its mixture;
(3) with the stabilizing agent of described oat magma weight 0.2-0.6%: CMC, algin, xanthans or its mixture;
(4) be rich in the material of lysine, the addition of this material makes the lysine content in the oat milk beverage that obtains increase 0.6-0.78% weight, and the described material that is rich in lysine is milk or liquid bean product;
(5) sucrose of oat magma weight 2-5%, the sodium chloride of 0.05-0.1% and the citric acid of 0.02-0.05%.
2. method of producing the oat milk beverage of claim 1 may further comprise the steps:
(1) cleaning and dipping: the raw material oat is cleaned 2-3 time with 1-3 times of drinking water, or cleaned with the circulating water drinking water, flush away surface dirt and impurity are then with 10-15 25-40 ℃ of emerge in worm water 3-5h doubly;
(2) insulation liquefaction: with the oat of above-mentioned cleaning and dipping, 30-50min is boiled in heating, adds the microorganism that accounts for oat dry weight 0.0005-0.0001%, and its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, the sterilization 15-20min that heats up obtains oat magma;
(3) defibrination:,, and isolate wherein fiber with 120 mesh sieves with colloid mill circular treatment at least 2 times with the oat magma that obtains;
(4) high-pressure homogeneous: add to the oat slurries that obtain through step (3) and to account for the water-in-oil emulsifier of oat magma weight 0.05-0.1% and mix, at pressure 20-40Mpa, temperature is homogeneous 2-3 time in the 60-80 ℃ of high pressure homogenizer;
(5) sterilization: will be in the high-temperature short-time sterilization equipment of the oat slurries behind the above-mentioned homogeneous at 120-140 ℃ high-temperature sterilization 2-3s, obtain the oat milk beverage.
3. method as claimed in claim 2 further comprises:
(1) stabilizing agent of adding oat magma weight 0.2-0.6% weight in the oat slurries before homogeneous is handled, described stabilizing agent is CMC, algin, xanthans or its mixture;
(2) add the material that is rich in lysine in the oat slurries before homogeneous is handled, the addition of this material makes the lysine content in the oat milk beverage that obtains increase 0.6-0.78% weight, described material milk or the liquid bean product that is rich in lysine;
(3) sucrose of adding oat magma weight 2-5% in the oat slurries before homogeneous is handled, the sodium chloride of 0.05-0.1% and the citric acid of 0.02-0.05%;
(4) wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021447918A CN1240319C (en) | 2002-12-16 | 2002-12-16 | Oats milk beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021447918A CN1240319C (en) | 2002-12-16 | 2002-12-16 | Oats milk beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN1465292A CN1465292A (en) | 2004-01-07 |
| CN1240319C true CN1240319C (en) | 2006-02-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021447918A Expired - Fee Related CN1240319C (en) | 2002-12-16 | 2002-12-16 | Oats milk beverage and preparation method thereof |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057610B (en) * | 2007-05-20 | 2010-05-19 | 山西金绿禾燕麦研究所 | Preparation technology for oats biological fermented milk |
| CN101843278B (en) * | 2010-06-11 | 2013-01-30 | 西北农林科技大学 | Novel method for producing oat acid milk beverage |
| CN101912142A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Oat compound side crops beverage and production method thereof |
| CN102008107B (en) * | 2010-10-09 | 2012-09-05 | 广东省食品工业研究所 | Healthy oat beverage and preparation method thereof |
| CN103960369A (en) * | 2013-01-27 | 2014-08-06 | 辽宁香香食品有限公司 | Black bean milk beverage and preparation method thereof |
| CN104663907A (en) * | 2014-02-24 | 2015-06-03 | 辽宁香香(集团)食品有限公司 | Preparation method of beverage taking mung beans as base material |
| CN104997121B (en) * | 2015-07-31 | 2017-08-25 | 三主粮（枣庄）食品饮料有限公司 | A kind of production technology of oat grain beverage |
| CN106937939B (en) * | 2016-05-27 | 2018-09-21 | 上海绿芙生物科技有限公司 | Traditional Chinese herbal decoction and preparation method thereof |
| CN108041168A (en) * | 2017-12-27 | 2018-05-18 | 吉林市永鹏农副产品开发有限公司 | A kind of food grains other than rice and wheat and its processing method containing solid particle |
| CN112753914B (en) * | 2020-12-28 | 2023-06-16 | 福建省农业科学院农业工程技术研究所 | Brown rice milk functional beverage and secondary fermentation full-effect processing method thereof |
| CN116195646A (en) * | 2023-03-03 | 2023-06-02 | 天津科技大学 | Preparation method of whole oat milk |
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2002
- 2002-12-16 CN CNB021447918A patent/CN1240319C/en not_active Expired - Fee Related
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| CN1465292A (en) | 2004-01-07 |
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