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CN-122004305-A - Oat milk cover slurry and preparation method thereof

CN122004305ACN 122004305 ACN122004305 ACN 122004305ACN-122004305-A

Abstract

The invention discloses oat milk cover slurry and a preparation method thereof, and relates to the field of dairy product processing, wherein the oat milk cover slurry comprises the following components of oat milk, oat flour, white granulated sugar, a stabilizer, maltodextrin, vegetable oil and edible essence; the oat flour stabilizing agent comprises an emulsifying agent and a thickening agent, the adding amount of the oat flour is 1% -10% of the mass of oat milk, the stabilizing agent is a compound stabilizing agent and comprises at least one of glycerin monostearate, xanthan gum and carrageenan, the vegetable oil is at least one of palm oil, coconut oil and sunflower seed oil, the oat milk cover slurry is pure plant-based slurry, the oat milk cover stabilizing agent is suitable for milk cover production in the existing tea beverage, and the prepared oat milk cover slurry has the comprehensive advantages of strong oat fragrance, stable development performance, strong freeze thawing resistance, high performance retention rate after thawing and the like through the synergistic compounding of the oat milk and the oat flour, the scientific combination of the compound stabilizing agent and the optimization of key technological parameters.

Inventors

  • JIANG JIAHUA

Assignees

  • 优蕾食品(浙江)有限公司

Dates

Publication Date
20260512
Application Date
20260323

Claims (10)

  1. 1. An oat milk cover slurry, which is characterized by comprising the following components: Oat milk, oat flour, white granulated sugar, a stabilizer, maltodextrin, vegetable oil and edible essence; The stabilizer comprises an emulsifier and a thickener.
  2. 2. The oat milk cover slurry of claim 1 wherein the oat flour is added in an amount of 1% -10% of the oat milk mass.
  3. 3. The oat milk cover slurry of claim 1, wherein the stabilizer is a composite stabilizer comprising at least one of glyceryl monostearate, xanthan gum, carrageenan.
  4. 4. The oat milk cover slurry of claim 1 wherein the vegetable oil is selected from at least one of palm oil, coconut oil, sunflower oil.
  5. 5. The oat milk cap slurry of claim 1, wherein the oat milk cap slurry is a pure plant-based slurry suitable for milk cap production in an on-the-fly tea beverage.
  6. 6. The oat milk cover slurry of claim 1, wherein the composition ranges, in weight percent of the total raw materials, are: 50% -90% of oat milk; 1% -10% of oat flour; 3% -12% of white granulated sugar; 0.1% -1.2% of stabilizer; maltodextrin 0.5% -4%; Vegetable oil 2% -8%; 0.01% -0.5% of edible essence; The balance of the water for production.
  7. 7. The preparation method of the oat milk cover slurry is characterized by comprising the following steps of: S1, heating oat milk to 45-55 ℃, then adding oat flour, and circularly stirring for 5-15 minutes; S2, adding white granulated sugar, and continuously heating to 50-60 ℃; S3, adding a stabilizer and part of maltodextrin, premixing, adding a system, adding the rest maltodextrin, vegetable oil and edible essence, and circularly stirring for 5-15 minutes at the temperature of 50-60 ℃; s4, performing sterilization treatment on the slurry; S5, homogenizing after sterilization; s6, cooling to 2-6 ℃; s7, filling, sealing and refrigerating for storage.
  8. 8. The method for preparing oat milk cover slurry according to claim 7, wherein in S1, the time of the circulating stirring is 8-12 minutes.
  9. 9. The method for preparing oat milk cover slurry according to claim 7, wherein in S4, the sterilization condition is that the temperature is 83-87 ℃ and the time is 13-17 seconds.
  10. 10. The method for preparing oat milk cover slurry according to claim 7, wherein in S5, the homogenizing pressure is 15-25 mpa.

Description

Oat milk cover slurry and preparation method thereof Technical Field The invention relates to the technical field of dairy product processing, in particular to oat milk cover slurry and a preparation method thereof. Background In recent years, oat milk, which is a water extract of oat, belongs to one of vegetable protein beverages, and not only retains most of soluble nutrients in oat, but also contains substances which are partially insoluble in water, such as dietary fibers, insoluble proteins, fats and the like. Oat milk is rich in nutrition, contains rich proteins, beta-glucan and unsaturated fatty acids, and frequent ingestion of oat products is helpful for reducing blood fat and blood sugar, enhancing immunity, resisting oxidation and the like, so that the oat milk is considered as an ideal dairy product substitute. In recent years, new and novel tea beverages are rapidly rising in China and widely popular in various large, medium and small cities in China, and gradually expanding to Asian markets such as Japan, korea and southeast Asia. The milk cover tea is used as a star product in the existing milk tea, and the taste level and the single cup overflow rate of the beverage are obviously improved by virtue of the thick milk cover layer at the top layer. At present, main stream tea beverage brands in China mainly use cheese milk covers as core products, but novel milk cover products such as yoghurt flavor and coffee flavor are also developed in the market. Oat milk is combined with milk covers, so that the development of oat milk covers is gradually becoming an emerging direction in the classification of milk covers, and great growth potential is shown. Meanwhile, with the continuous improvement of health and environmental protection diet attention of consumers, the market of plant-based drinks is rapidly developed. Oat milk is widely applied to instant drinks such as coffee, milk tea and the like due to unique cereal aroma and fresh taste. The milk cap tea is used as an important component of the instant tea, and the stability and the taste of the milk cap at the top of the milk cap tea directly influence the integral performance of the beverage. At present, most of the commercially available milk cap products are based on dairy products, plant-based milk caps are relatively scarce, and especially pure plant-based products which use oat as a raw material are rare. While some plant-based whipping milk lids have been attempted, most use simple raw material mixing or follow-up dairy milk lid processes, resulting in significant product deficiencies in storage and use. Because the emulsion stability of protein and fat in the plant-based system is poor, when the product is thawed after being transported by a cold chain or frozen and stored in a store, the phenomena of fat floating up, aggregation and even layering easily occur, the foaming performance of the slurry and the uniformity and stability of a milk cover layer are seriously influenced, and the quality and consumption experience of the beverage are further influenced. In addition, the existing products often have insufficient oat flavor, are required to be regulated by essence, have an unnatural taste, and are difficult to realize standardized operation and high-efficiency popularization due to complex pretreatment when part of the products are used in shops. Based on the above, the invention provides oat milk cover slurry and a preparation method thereof. Disclosure of Invention In order to solve the problems in the background art, the invention provides the oat milk cap slurry and the preparation method thereof, and the prepared oat milk cap slurry has the comprehensive advantages of strong oat fragrance, stable foaming performance, strong freezing and thawing resistance, high performance retention rate after thawing and the like through the synergistic compounding of oat milk and oat flour, the scientific combination of a compound stabilizer and the optimization of key technological parameters. In order to achieve the above object, the present invention provides the following technical solutions: an oat milk cover slurry, comprising the following components: Oat milk, oat flour, white granulated sugar, a stabilizer, maltodextrin, vegetable oil and edible essence; The stabilizer comprises an emulsifier and a thickener. Further, the addition amount of the oat flour is 1% -10% of the mass of the oat milk. Further, the stabilizer is a composite stabilizer and comprises at least one of glyceryl monostearate, xanthan gum and carrageenan. Further, the vegetable oil is at least one selected from palm oil, coconut oil and sunflower seed oil. Furthermore, the oat milk cover slurry is pure plant-based slurry and is suitable for milk cover production in the instant tea. Further, the composition ranges of the composition are as follows, according to the weight percentage of the total raw materials: 50% -90% of oat milk; 1% -10% of oat flour; 3% -12% of white