CN111357819B - Cereal milk and preparation method thereof - Google Patents
Cereal milk and preparation method thereof Download PDFInfo
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- CN111357819B CN111357819B CN202010176771.1A CN202010176771A CN111357819B CN 111357819 B CN111357819 B CN 111357819B CN 202010176771 A CN202010176771 A CN 202010176771A CN 111357819 B CN111357819 B CN 111357819B
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 174
- 235000013336 milk Nutrition 0.000 title claims abstract description 127
- 239000008267 milk Substances 0.000 title claims abstract description 127
- 210000004080 milk Anatomy 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 53
- 230000001954 sterilising effect Effects 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims description 106
- 238000003756 stirring Methods 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 22
- 238000002844 melting Methods 0.000 claims description 19
- 230000008018 melting Effects 0.000 claims description 19
- 235000021552 granulated sugar Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- 230000002255 enzymatic effect Effects 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims 1
- 229920002148 Gellan gum Polymers 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000000216 gellan gum Substances 0.000 abstract description 4
- 235000010492 gellan gum Nutrition 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002562 thickening agent Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 30
- 238000001816 cooling Methods 0.000 description 27
- 229910001220 stainless steel Inorganic materials 0.000 description 20
- 239000010935 stainless steel Substances 0.000 description 20
- 238000011049 filling Methods 0.000 description 10
- 235000020268 grain milk Nutrition 0.000 description 9
- 238000007654 immersion Methods 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 8
- 239000000523 sample Substances 0.000 description 8
- 238000005259 measurement Methods 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 5
- 201000009310 astigmatism Diseases 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- 235000019917 Oatrim Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
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- 239000000084 colloidal system Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 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
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses cereal milk and a preparation method thereof. The cereal milk comprises cereal powder, wherein the cereal powder comprises baked cereal powder and enzymolysis cereal powder, the adding amount of the cereal powder is 5Kg-40Kg/t based on the total weight of the cereal milk, and the mass ratio of the baked cereal powder to the enzymolysis cereal powder is (1-3): (1-4), the inventors originally adopted two specific types and specific proportions of cereal powder to be added into milk in specific amounts to prepare cereal milk, and simultaneously controlled the fineness of the cereal powder, and the cereal milk has fine taste, stable quality within shelf life (21 days), no water separation phenomenon, and achieves the effects of adopting stabilizers (such as gellan gum and the like) and thickeners (starch and the like) and the like, but has better taste and quality. The preparation method is beneficial to improving the taste and quality of the cereal milk by a mode of sterilizing before homogenizing.
Description
Technical Field
The invention belongs to the technical field of milk preparation, and particularly relates to cereal milk and a preparation method thereof.
Background
Milk contains rich nutrients such as protein, fat, vitamins and minerals, and contains amino acids essential to human body. In order to enrich the nutrition and taste of milk, grains are added into the milk, so that the grain milk is prepared.
At present, the grain milk contains stabilizing agents (gellan gum and the like) and starch with a thickening effect, so that the texture of the grain milk product is low, the acceptance is low, and if the gellan gum and the starch are removed, the grain milk has the problems of water separation, poor taste and other unstable quality in the shelf life (21 days), and the grain milk has no selling value.
Disclosure of Invention
Therefore, the invention aims to solve the problems of unstable quality such as water separation, poor taste and the like of the existing cereal milk under the condition of not adding a stabilizer and/or a thickener, thereby providing the cereal milk and the preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the cereal milk provided by the invention comprises cereal powder, wherein the cereal powder comprises baked cereal powder and enzymolysis cereal powder, the adding amount of the cereal powder is 5Kg-40Kg/t based on the total weight of the cereal milk, and the mass ratio of the baked cereal powder to the enzymolysis cereal powder is (1-3): (1-4) the fineness of the baked cereal flour is 80-300 mesh; the fineness of the enzymolysis cereal powder is 80-300 meshes.
Further, the addition amount of the grains is 10Kg-30Kg/t, and the mass ratio of the baked grain powder to the enzymolysis grain powder is (1-2): (1-3).
Further, the addition amount of the milk in the cereal milk is 550Kg-650Kg/t based on the total weight of the cereal milk;
the cereal milk also comprises a sweetener, wherein the addition amount of the sweetener is 0.2Kg-38Kg/t based on the total weight of the cereal milk; the sweetener is preferably white granulated sugar.
Further, the cereal milk consists of the following raw materials by total weight of the cereal milk: 550Kg-650Kg milk, 5Kg-40Kg grain powder, 30Kg-38Kg white granulated sugar, and the balance being water.
Further, the fineness of the baked cereal flour is 120-300 meshes; the fineness of the enzymolysis cereal powder is 120-300 meshes.
Further, the baked cereal flour is prepared by baking cereal flour at 100-180 ℃ for 5-30 min; preferably, the baked cereal flour is prepared by baking cereal flour at 130-150 ℃ for 18-22 min;
the enzymatic cereal powder is enzymatic cereal powder purchased from delle group.
Further, the baked cereal flour is at least one of baked oat flour, baked wheat flour, baked rye flour;
the enzymatic cereal powder is at least one of enzymatic oat flour, enzymatic wheat flour and enzymatic rye flour.
In addition, the invention also provides a preparation method of the cereal milk, which comprises the following steps:
mixing the baked cereal powder and the enzymolysis cereal powder to obtain a mixture;
and (3) sequentially carrying out material dissolving, sterilization and homogenization on the mixture to obtain the cereal milk.
Further, the material melting comprises melting the mixture with warm water at 30-70 ℃ for 10-60min, adding milk after the material melting is finished, continuing stirring for 5-30min, and standing for 30min-2h.
Preferably, the melting material comprises the steps of adding the mixture into a stainless steel tank containing 100-200Kg of warm water at 30-70 ℃, stirring for 10-60min in the stainless steel tank, adding 550-650Kg of milk after the stirring is finished, adding water to fix the volume until the whole material liquid is 1000Kg, continuously stirring for 5-30min, and standing for 30-2 h;
more preferably, the melting material comprises the steps of adding the mixture into a stainless steel tank containing 100-200Kg of warm water at 40-70 ℃ to melt the material, stirring for 30-60min in the stainless steel tank, adding 550-650Kg of milk after the stirring is finished, adding water to fix the volume until the whole material liquid is 1000Kg, continuing stirring for 15-30min, and standing for 30-2 h;
further, the sterilization is to preheat the whole feed liquid after volume fixing to 70-90 ℃, then sterilize the whole feed liquid at 133-155 ℃ for 0.25-4 s, and cool the whole feed liquid to 55-80 ℃, preferably 60-75 ℃ after the sterilization is finished;
the homogenizing pressure is 160bar-300bar, and the temperature is 55-80 ℃; preferably, the homogenizing pressure is 220bar-300bar and the temperature is 60-75 ℃.
After homogenization, a step of cooling to < 20 ℃, preferably to 2 ℃ to 8 ℃, is also included. The packaging deformation and scalding of workers caused by overhigh temperature can be avoided by controlling the filling temperature, and the temperature is 2-8 ℃ which is the microorganism control index.
Compared with the prior art, the invention has the following beneficial effects:
(1) The cereal milk provided by the invention comprises cereal powder, wherein the cereal powder comprises baked cereal powder and enzymolysis cereal powder, the adding amount of the cereal powder is 5Kg-40Kg/t based on the total weight of the cereal milk, and the mass ratio of the baked cereal powder to the enzymolysis cereal powder is (1-3): (1-4), the inventors originally adopted two specific types and specific proportions of cereal powder to be added into milk in specific amounts to prepare cereal milk, and simultaneously controlled the fineness of the cereal powder, and the cereal milk has fine taste, stable quality within shelf life (21 days), no water separation phenomenon, and achieves the effects of adopting stabilizers (such as gellan gum and the like) and thickeners (starch and the like) and the like, but has better taste and quality. Meanwhile, the pain points of consumers sensitive to various colloids are solved.
(2) The grain milk provided by the invention is beneficial to improving the taste and stability of the grain milk by limiting the fineness of the baked grain powder and the fineness of the enzymolysis grain powder; further, by optimizing milk, cereal flour, white granulated sugar and water, the mouthfeel and stability of cereal milk can be improved.
(3) According to the grain milk provided by the invention, the grain powder is treated by adopting a specific baking mode to obtain the baked grain powder, so that the baked grain powder obtained by the mode can better exist in a grain milk system, and the stability of the system is ensured. By adopting the mixture of the roasted oat flour and the enzymatic oat flour, the strong and excellent characteristic aroma of oat can be ensured.
(4) According to the preparation method of the cereal milk, firstly, the baked cereal powder and the enzymolysis cereal powder are mixed to obtain a mixture; and then sequentially carrying out material dissolving, sterilization and homogenization on the mixture to prepare the cereal milk, and especially, the method of sterilizing and then homogenizing is beneficial to improving the taste and stability of the cereal milk.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing a reference back astigmatism of cereal milk of comparative example 1 according to the present invention;
FIG. 2 is a graph showing the reference back astigmatism of cereal milk in example 1 of the present invention;
FIG. 3 is a graph showing the comparative dynamic stability of cereal milk in example 1 and comparative example 1 according to the present invention;
FIG. 4 is a diagram showing the state of the cereal milk of example 1 of the present invention after 10 days of standing at room temperature;
FIG. 5 is a diagram showing the state of the cereal milk of comparative example 1 after standing at room temperature for 10 min.
Detailed Description
The following description of the present invention will be made clearly and fully, and it is apparent that the embodiments described are some, but not all, of the embodiments of the present invention. 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.
The enzymatic oat flour of each of the following examples and comparative examples was purchased from the delle group under the model ASH-002.
Example 1
The embodiment provides cereal milk and a preparation method thereof. The cereal milk consists of 15Kg oat flour, 600Kg milk, 34Kg white granulated sugar and the rest water, based on the total weight of 1t cereal milk; wherein, oat flour comprises the following components in percentage by mass: 2, baking oat flour with fineness of 300 meshes and enzymolysis oat flour with fineness of 300 meshes; the baked oat flour is prepared by baking oat flour at 140deg.C for 20 min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked oat flour, the enzymolysis oat flour and the white granulated sugar to obtain a mixture;
(2) Melting: putting the mixture into a stainless steel tank containing 150Kg of warm water at 60 ℃ for melting, stirring in the stainless steel tank for 20min, adding milk after stirring, adding water to fix the volume until the whole feed liquid is 1000Kg, continuously stirring for 20min, and standing for 45min;
(3) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 80 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 150 ℃, the time is 3s, and the temperature is immediately reduced to 65 ℃ after the sterilization is finished;
(4) Homogenizing: using a sterile homogenizer, homogenizing at a pressure of 250bar and a homogenizing temperature of 65deg.C;
(5) Cooling and filling: cooling to 2-8deg.C, and packaging.
Example 2
The embodiment provides cereal milk and a preparation method thereof. The cereal milk consists of 30Kg oat flour, 600Kg milk, 30Kg white granulated sugar and the rest water based on the total weight of 1t cereal milk; wherein, oat flour comprises the following components in percentage by mass: 1.5 a baked oat flour with fineness of 120 meshes and an enzymolysis oat flour with fineness of 120 meshes; the baked oat flour is prepared by baking oat flour at 130deg.C for 22 min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked oat flour, the enzymolysis oat flour and the white granulated sugar to obtain a mixture;
(2) Melting: adding the mixture into a stainless steel tank containing 100Kg of warm water at 70 ℃, stirring for 20min in the stainless steel tank, adding milk after stirring, adding water to fix the volume until the whole feed liquid is 1000Kg, continuously stirring for 20min, and standing for 60min;
(3) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 80 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 150 ℃, the time is 4s, and the temperature is immediately reduced to 65 ℃ after the sterilization is finished;
(4) Homogenizing: using a sterile homogenizer, wherein the homogenizing pressure is 220bar, and the homogenizing temperature is 65 ℃;
(5) Cooling and filling: cooling to 2-8deg.C, and packaging.
Example 3
The embodiment provides cereal milk and a preparation method thereof. The cereal milk consists of 30Kg oat flour, 600Kg milk, 38Kg white granulated sugar and the rest water, based on the total weight of 1t cereal milk; wherein, oat flour comprises the following components in percentage by mass: 1.5 a baked oat flour having a fineness of 80 mesh and an enzymatically hydrolyzed oat flour having a fineness of 80 mesh; the baked oat flour is prepared by baking oat flour at 150deg.C for 18 min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked oat flour, the enzymolysis oat flour and the white granulated sugar to obtain a mixture;
(2) Melting: adding the mixture into a stainless steel tank containing 200Kg of warm water at 70 ℃, stirring for 20min in the stainless steel tank, adding milk after stirring, adding water to fix the volume until the whole feed liquid is 1000Kg, continuously stirring for 20min, and standing for 60min;
(3) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 80 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 150 ℃, the time is 4s, and the temperature is immediately reduced to 65 ℃ after the sterilization is finished;
(4) Homogenizing: using a sterile homogenizer, wherein the homogenizing pressure is 220bar, and the homogenizing temperature is 65 ℃;
(5) Cooling and filling: cooling to 2-8deg.C, and packaging.
Example 4
The embodiment provides cereal milk and a preparation method thereof. The cereal milk consists of 5Kg of rye flour, 650Kg of milk, 30Kg of white granulated sugar and the rest of water, based on the total weight of 1t of cereal milk; wherein, the rye flour comprises the following components in percentage by mass: 4, baking rye flour with fineness of 120 meshes and enzymolysis rye flour with fineness of 200 meshes; the baked rye flour is prepared by baking rye flour at 100deg.C for 30min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked rye flour, the enzymolysis rye flour and the white granulated sugar to obtain a mixture;
(2) Melting: putting the mixture into a stainless steel tank containing 150Kg of warm water at 30 ℃, stirring for 60min in the stainless steel tank, adding milk after stirring, adding water to fix the volume until the whole feed liquid is 1000Kg, continuously stirring for 30min, and standing for 30min;
(3) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 70 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 155 ℃, the time is 0.25s, and the temperature is immediately reduced to 55 ℃ after the sterilization is finished;
(4) Homogenizing: using a sterile homogenizer, homogenizing under 160bar at 80deg.C;
(5) Cooling and filling: cooling to 2-8deg.C, and packaging.
Example 5
The embodiment provides cereal milk and a preparation method thereof. The cereal milk consists of 40Kg wheat flour, 550Kg milk, 0.1Kg aspartame and 0.1Kg acesulfame potassium, based on the total weight of 1t cereal milk; wherein, the wheat flour comprises the following components in percentage by mass: 1, baking wheat flour with fineness of 80 meshes and enzymolysis wheat flour with fineness of 300 meshes; the baked wheat flour is prepared by baking wheat flour at 180deg.C for 5min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked wheat flour, the enzymolysis wheat flour, the aspartame and the acesulfame potassium to obtain a mixture;
(2) Melting: putting the mixture into a stainless steel tank containing 180Kg of warm water at 50 ℃ for melting, stirring for 10min in the stainless steel tank, adding milk after the stirring is finished, adding water to fix the volume until the whole feed liquid is 1000Kg, continuously stirring for 5min, and standing for hydration for 2h;
(3) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 90 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 133 ℃, the time is 4s, and immediately cooling to 80 ℃ after the sterilization is finished;
(4) Homogenizing: using a sterile homogenizer, homogenizing at a pressure of 300bar and a homogenizing temperature of 55deg.C;
(5) Cooling and filling: cooling to 2-8deg.C, and packaging.
Comparative example 1
The comparative example provides cereal milk and a preparation method thereof. The cereal milk consists of 50Kg oat flour, 600Kg milk, 34Kg white granulated sugar and the rest water, based on the total weight of 1t cereal milk; wherein, oat flour comprises the following components in percentage by mass: 1.5 a baked oat flour with fineness of 40 meshes and an enzymolysis oat flour with fineness of 40 meshes; the baked oat flour is prepared by baking oat flour at 140deg.C for 20 min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked oat flour, the enzymolysis oat flour and the white granulated sugar to obtain a mixture;
(2) Melting: the material melting comprises the steps of adding the mixture into a stainless steel tank containing 150Kg of warm water at 60 ℃ to melt the material, stirring for 20min in the stainless steel tank, adding milk after the stirring is finished, adding water to fix the volume until the whole material liquid is 1000Kg, continuously stirring for 20min, and standing for 45min;
(3) Homogenizing: using a sterile homogenizer, homogenizing under 160bar at 65deg.C;
(4) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 80 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 127 ℃, and the time is 15s;
(5) Cooling and filling: cooling to 2-8deg.C, and packaging.
Comparative example 2
The comparative example provides cereal milk and a preparation method thereof. The cereal milk consists of 30Kg oat flour, 600Kg milk, 38Kg white granulated sugar and the rest water, based on the total weight of 1t cereal milk; wherein, oat flour comprises the following components in percentage by mass: 1.5 a baked oat flour with fineness of 40 meshes and an enzymolysis oat flour with fineness of 40 meshes; the baked oat flour is prepared by baking oat flour at 150deg.C for 18 min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked oat flour, the enzymolysis oat flour and the white granulated sugar to obtain a mixture;
(2) Melting: adding the mixture into a stainless steel tank containing 100Kg of warm water at 70 ℃, stirring for 20min in the stainless steel tank, adding milk after stirring, adding water to fix the volume until the whole feed liquid is 1000Kg, continuously stirring for 20min, and standing for 60min;
(3) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 80 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 150 ℃, the time is 4s, and the temperature is immediately reduced to 65 ℃ after the sterilization is finished;
(4) Homogenizing: using a sterile homogenizer, wherein the homogenizing pressure is 220bar, and the homogenizing temperature is 65 ℃;
(5) Cooling and filling: cooling to 2-8deg.C, and packaging.
Comparative example 3
The comparative example provides cereal milk and a preparation method thereof. The cereal milk consists of 50Kg oat flour, 600Kg milk, 38Kg white granulated sugar and the rest water, based on the total weight of 1t cereal milk; wherein, oat flour comprises the following components in percentage by mass: 1.5 a baked oat flour having a fineness of 80 mesh and an enzymatically hydrolyzed oat flour having a fineness of 40 mesh; the baked oat flour is prepared by baking oat flour at 150deg.C for 18 min;
the preparation method of the cereal milk comprises the following steps:
(1) Mixing: mixing the baked oat flour, the enzymolysis oat flour and the white granulated sugar to obtain a mixture;
(2) Melting: adding the mixture into a stainless steel tank containing 100Kg of warm water at 70 ℃, stirring for 20min in the stainless steel tank, adding milk after stirring, adding water to fix the volume until the whole feed liquid is 1000Kg, continuously stirring for 20min, and standing for 60min;
(3) Constant volume: according to the formula, the volume of the product is fixed to a target amount of 1t;
(4) Preheating, sterilizing and cooling: preheating the prepared feed liquid to 80 ℃, immediately sterilizing, wherein the sterilization adopts an immersion sterilization mode, the temperature is 127 ℃, and the time is 15s;
(5) Cooling and filling: cooling to 15 ℃, and filling.
Comparative example 4
The comparative example provides cereal milk and a preparation method thereof. The cereal milk formulation is identical to example 1, the only difference being that: the enzymatic oat flour of example 1 was replaced with baked oat flour in this comparative example;
the preparation method of the cereal milk is the same as that of the example 1.
Comparative example 5
The comparative example provides cereal milk and a preparation method thereof. The cereal milk formulation is identical to example 1, the only difference being that: the baked oat flour of example 1 was replaced with enzymatic oat flour in this comparative example;
the preparation method of the cereal milk is the same as that of the example 1.
Comparative example 6
The comparative example provides cereal milk and a preparation method thereof. The formulation and preparation method of the cereal milk are the same as in example 1, the only difference is that: the preparation method in the comparative example comprises the steps of homogenizing, preheating, sterilizing and cooling.
Test example 1
The mouthfeel and quality stability of the cereal milk obtained in examples 1-5 and comparative examples 1-6 were measured by sensory evaluation, and the quality stability of the cereal milk in shelf life (21 days) was evaluated by observing whether or not the cereal milk had water-out and oat flour precipitation, and the corresponding test results are shown in table 1 below:
TABLE 1
Note that: "small amount" means: the precipitation amount of the cereal powder is less than 5wt% of the total addition amount; "part" means: the precipitation amount of the cereal flour is more than 5wt% and less than 50wt% of the total addition amount; "substantial" means: the oat flour sediment accounts for more than 50wt% of the total additive amount.
Test example 2
The stability of the cereal milk prepared in example 1 and comparative example 1 was tested using a stability analyzer as follows: (1) placing the product into a 20ml measuring cell; (2) The sample cell is put into a stability analysis tester (Tower) for measurement, and the measurement parameters are as follows: the temperature was room temperature and the scan parameters were once every 1 hour for a total of 24 hours. The measurement principle is as follows: the stability analysis tester uses near infrared light as a light source, and has a transmission light detector and a back-scattered light detector. The light source, the transmitted light detector and the back scattered light detector form a measuring probe. The measurement probe measures every 40 μm from the bottom of the sample cell to the top of the sample cell, and the completion of the bottom-to-top measurement of the sample cell is referred to as a scan. Then over time, both the transmitted light and the backscattered light will change due to sample instability, indicating a change in the particle size and/or concentration of the sample particles;
the measurement results are shown in fig. 1, 2 and 3, and can be seen from the figures: the back astigmatism reference chart of comparative example 1 shows that the product is always in an unstable state, and the peak on the left side of the product is larger, indicating that the sediment is more, whereas the back astigmatism reference chart of example 1 shows that the product is in a stable state for a longer time;
overall kinetic stability showed: the stability of comparative example 1 is far inferior to that of example 1.
In addition, other examples and comparative examples were determined using the above method, wherein the results of the other examples were comparable to example 1, and the results of the other comparative examples were comparable to comparative example 1, and in general, examples 1 to 5 were all superior to comparative examples 1 to 6.
Test example 3
The stability of the cereal milk prepared in example 1 and comparative example 1 was tested by a stability analyzer, and the cereal milk prepared in example 1 was allowed to stand at room temperature for 10 days without precipitation and with a fine mouthfeel; whereas the cereal milk prepared in comparative example 1 was allowed to stand at room temperature for 10min, a large amount of precipitation occurred, see in particular fig. 4 and 5.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (10)
1. A cereal milk comprises cereal powder, milk and sweetener;
the cereal flour comprises baked cereal flour and enzymolysis cereal flour, the addition amount of the cereal flour is 5Kg-40Kg/t based on the total weight of cereal milk, and the mass ratio of the baked cereal flour to the enzymolysis cereal flour is (1-3): (1-4);
the fineness of the baked cereal powder is 80-300 meshes; the fineness of the enzymolysis cereal powder is 80-300 meshes;
the baked cereal flour is at least one of baked oat flour, baked wheat flour and baked rye flour;
the enzymatic cereal powder is at least one of enzymatic oat flour, enzymatic wheat flour and enzymatic rye flour.
2. Cereal milk according to claim 1, wherein the cereal is added in an amount of 10Kg-30Kg/t, the mass ratio of baked cereal flour to enzymatically hydrolyzed cereal flour being (1-2): (1-3).
3. Cereal milk according to claim 1, wherein the milk is added in an amount of 550Kg-650Kg/t based on the total weight of the cereal milk;
the addition amount of the sweetener is 0.2Kg-38Kg/t based on the total weight of the cereal milk.
4. A cereal milk according to claim 3, characterized in that the cereal milk consists of, based on the total weight of the cereal milk: 550Kg-650Kg milk, 5Kg-40Kg grain powder, 30Kg-38Kg white granulated sugar, and the balance being water.
5. Cereal milk according to any one of claims 1-4, wherein the baked cereal flour has a fineness of 120-300 mesh; the fineness of the enzymolysis cereal powder is 120-300 meshes.
6. Cereal milk according to any one of claims 1-4, wherein the baked cereal flour is obtained by baking cereal flour at 100-180 ℃ for 5-30 min;
the enzymatic cereal powder is enzymatic cereal powder purchased from delle group.
7. The cereal milk of claim 6, wherein the baked cereal flour is obtained by baking cereal flour at 130-150 ℃ for 18-22 min.
8. A method of preparing cereal milk as claimed in any one of claims 1 to 7, comprising the steps of:
mixing the baked cereal powder and the enzymolysis cereal powder to obtain a mixture;
and (3) sequentially carrying out material dissolving, sterilization and homogenization on the mixture to obtain the cereal milk.
9. The preparation method according to claim 8, wherein the melting comprises melting the mixture with warm water at 30-70 ℃ for 10-60min, adding milk after melting, stirring for 5-30min, and standing for 30min-2h.
10. The preparation method of claim 8 or 9, characterized in that the sterilization is carried out after the feed liquid after chemical material is preheated to 70-90 ℃, the sterilization temperature is 133-155 ℃ for 0.25s-4s, and the temperature is reduced to 55-80 ℃ after the sterilization is finished;
the homogenizing pressure is 160bar-300bar, and the temperature is 55-80 ℃.
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| CN103610193A (en) * | 2013-11-21 | 2014-03-05 | 中国农业科学院农产品加工研究所 | High-nutrition oat beverage and preparation method of solid matrix thereof |
| CN103767018A (en) * | 2012-10-22 | 2014-05-07 | 内蒙古伊利实业集团股份有限公司 | Cereal beverage and preparation method thereof |
| CN104336183A (en) * | 2013-07-30 | 2015-02-11 | 内蒙古伊利实业集团股份有限公司 | Grain pulp using high-temperature alpha-amylase and preparation method thereof |
| CN104686667A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
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| CN104336183A (en) * | 2013-07-30 | 2015-02-11 | 内蒙古伊利实业集团股份有限公司 | Grain pulp using high-temperature alpha-amylase and preparation method thereof |
| CN103610193A (en) * | 2013-11-21 | 2014-03-05 | 中国农业科学院农产品加工研究所 | High-nutrition oat beverage and preparation method of solid matrix thereof |
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