阅读说明：本技术 一种燕麦奶油的配方及其制备方法 (Formula and preparation method of oat cream ) 是由 冯嘉炜 于 2021-02-01 设计创作，主要内容包括：本发明公开了一种燕麦奶油的配方及其制备方法,涉及食品技术领域。所述燕麦奶油包括以下配方：燕麦粉,无水奶油,精炼植物油,肉桂粉,核桃仁粉,昆虫活性蛋白粉,薏仁粉,调味品,调色品,添加剂,纯净水。该发明通过添加燕麦粉、肉桂粉、核桃仁粉和薏仁粉可以提高改燕麦奶油的营养价值和适用群,昆虫活性蛋白粉还可以有效的促进骨骼发育,调色品的加入不仅能够增加奶油色彩的多样性,同时调色品采用绿色营养价值的果蔬汁,提高奶油中维生素含量,补充人体所需的维生素；调味品中的缓冲盐在热处理中减少酪蛋白胶束聚集,保护了脂肪球膜,无脂肪聚粒,有效保证了产品在低温和常温保存期的稳定性。(The invention discloses a formula of oat cream and a preparation method thereof, and relates to the technical field of food. The oat cream comprises the following formula: oat flour, anhydrous cream, refined vegetable oil, cinnamon powder, walnut kernel powder, insect active protein powder, coix seed powder, seasonings, a color mixer, an additive and purified water. The nutritional value and the applicable group of oat cream can be improved by adding the oat powder, the cinnamon powder, the walnut kernel powder and the coix seed powder, the insect active protein powder can also effectively promote the bone development, the diversity of the color of the cream can be improved by adding the color matching product, and meanwhile, the color matching product adopts the fruit and vegetable juice with green nutritional value, so that the vitamin content in the cream is improved, and the vitamins required by a human body are supplemented; the buffer salt in the seasoning reduces the aggregation of casein micelles in the heat treatment, protects fat globule membranes, has no fat aggregates, and effectively ensures the stability of the product during the storage period at low temperature and normal temperature.)

1. The formula of oat cream is characterized by comprising the following formula: 5-9 parts of oat powder, 4-8 parts of anhydrous cream, 3-7 parts of refined vegetable oil, 2-4 parts of cinnamon powder, 1-3 parts of walnut kernel powder, 1-2 parts of insect active protein powder, 3-5 parts of coix seed powder, 1-3 parts of seasoning, 1-4 parts of a color modifier, 2-4 parts of an additive and 6-10 parts of purified water.

2. The oat cream formulation of claim 1, wherein the seasoning comprises sugar and buffer salt, the sugar is one or more of glucose powder, high fructose syrup and honey, and the buffer salt is one or more of disodium hydrogen phosphate, dipotassium hydrogen phosphate and sodium citrate.

3. The formula of oat cream as claimed in claim 1, wherein the color modifier is fruit juice, vegetable soup or plant extract.

4. The formulation of oat cream as claimed in claim 1, wherein the additives include thickener, emulsifier, preservative and stabilizer, and the preservative and stabilizer are nisin and egg white, respectively.

5. The formula of oat cream according to claim 4, wherein the thickener is carrageenan, guar gum or locust bean gum, and the emulsifier is glycerol stearate or soybean lecithin.

6. A method of preparing oat cream according to claim 1, comprising the steps of:

s1, firstly weighing oat powder, cinnamon powder, walnut kernel powder and coix seed powder according to the mass ratio of 3:1:1:2, and then adding the weighed oat powder, cinnamon powder, walnut kernel powder and coix seed powder into a stirring tank;

s2, sequentially pouring anhydrous cream, refined vegetable oil, insect active protein powder, a color modifier, an additive and purified water into the stirring tank, heating the stirring tank to 50-60 ℃, and uniformly stirring for 10-20 minutes;

s3, after uniformly stirring the solution in the stirring tank, rapidly cooling the stirring tank, keeping the temperature in the stirring tank at 10-20 ℃ for pasteurization, pouring seasonings into the stirring tank, uniformly stirring for 5-10 minutes, and simultaneously heating the solution in the stirring tank to 40-50 ℃;

s4, pouring the solution in the stirring tank, filtering to remove impurities, pouring the solution into a high-pressure homogenizer again for high-pressure homogenization, carrying out quenching operation after homogenization is finished, and pouring cream in the high-pressure homogenizer for filtering;

and S5, filling and sealing the filtered finished cream, then boxing and packaging, and carrying out primary quenching operation after boxing and transporting to a refrigerating chamber for refrigeration.

7. The method as claimed in claim 6, wherein the step S1 is performed by arranging an anchor stirrer inside a stirring tank, wherein the stirring tank is made of double-layer stainless steel, and a plate heat exchanger body is arranged between the double-layer stainless steel, and the rotation speed of the stirrer is 1000-2000 r/min.

Technical Field

The invention relates to the technical field of food, in particular to a formula of oat cream, and also relates to a preparation method of the oat cream.

Background

Cream, or sherbet, crime, and skimmia, which is a dairy product made from a layer of raw milk having a higher milk fat content in the top layer before homogenization, is a yellow or white fatty semisolid food extracted from cow's milk or goat's milk. The application range of the cream is wide, sweet taste of the cream is thin and popular with children, but most of the existing creams are practical for decoration or seasoning, and do not have good business value, and meanwhile, the cream in the prior art is suitable for single people, short in quality guarantee period and not suitable for long-term storage.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the formula of the oat cream and the preparation method thereof, which have the advantages of high nutritive value, wide suitable crowd, high stability and the like, and solve the problems in the background art.

(II) technical scheme

The invention provides the following technical scheme: the formula of oat cream comprises the following formula: 5-9 parts of oat powder, 4-8 parts of anhydrous cream, 3-7 parts of refined vegetable oil, 2-4 parts of cinnamon powder, 1-3 parts of walnut kernel powder, 1-2 parts of insect active protein powder, 3-5 parts of coix seed powder, 1-3 parts of seasoning, 1-4 parts of a color modifier, 2-4 parts of an additive and 6-10 parts of purified water.

As a preferable technical scheme, the seasoning comprises sugar and buffer salt, wherein the sugar is one or more of glucose powder, high fructose syrup and honey, and the buffer salt is one or more of disodium hydrogen phosphate, dipotassium hydrogen phosphate and sodium citrate.

As a preferred technical scheme of the invention, the color matching product is fruit juice, vegetable soup juice or plant extract.

As a preferable technical scheme of the invention, the additive comprises a thickening agent, an emulsifier, a preservative and a stabilizer, and the preservative and the stabilizer are nisin and egg white respectively.

According to a preferable technical scheme of the invention, the thickening agent is carrageenan, guar gum or locust bean gum, and the emulsifier is glyceryl stearate or soybean lecithin.

A preparation method of oat cream comprises the following steps:

s1, firstly weighing oat powder, cinnamon powder, walnut kernel powder and coix seed powder according to the mass ratio of 3:1:1:2, and then adding the weighed oat powder, cinnamon powder, walnut kernel powder and coix seed powder into a stirring tank;

s2, sequentially pouring anhydrous cream, refined vegetable oil, insect active protein powder, a color modifier, an additive and purified water into the stirring tank, heating the stirring tank to 50-60 ℃, and uniformly stirring for 10-20 minutes;

s3, after uniformly stirring the solution in the stirring tank, rapidly cooling the stirring tank, keeping the temperature in the stirring tank at 10-20 ℃ for pasteurization, pouring seasonings into the stirring tank, uniformly stirring for 5-10 minutes, and simultaneously heating the solution in the stirring tank to 40-50 ℃;

s4, pouring the solution in the stirring tank, filtering to remove impurities, pouring the solution into a high-pressure homogenizer again for high-pressure homogenization, carrying out quenching operation after homogenization is finished, and pouring cream in the high-pressure homogenizer for filtering;

and S5, filling and sealing the filtered finished cream, then boxing and packaging, and carrying out primary quenching operation after boxing and transporting to a refrigerating chamber for refrigeration.

As a preferred technical solution of the present invention, in the step S1, an anchor stirrer is disposed in a stirring tank, the rotation speed of the stirrer is 1000-.

(III) advantageous effects

Compared with the prior art, the invention provides a formula of oat cream and a preparation method thereof, and the formula has the following beneficial effects:

1. according to the formula of the oat cream, the oat powder, the cinnamon powder, the walnut kernel powder and the coix seed powder are added, so that the nutritive value and the applicable group of the oat cream can be improved, wherein the oat powder does not contain cholesterol, has a small amount of fat of whole grains, is rich in soluble fiber, and has high nutritive value and a certain health-care effect; the cinnamon is rich in vitamin A, vitamin C, vitamin E and riboflavin, and has the effects of tonifying fire, supporting yang, guiding fire to the origin, dispelling cold, relieving pain, activating blood and stimulating the menstrual flow; the walnut kernel powder has the effects of diminishing inflammation, sterilizing, protecting the brain, enhancing the physique, maintaining beauty and keeping young and the like; the Coicis semen powder can reduce blood cholesterol and triglyceride, and can be used for preventing hyperlipidemia, hypertension, apoplexy, cardiovascular diseases and heart disease; the insect active protein powder can also effectively promote the bone development;

2. according to the formula of the oat cream, the variety of the cream color can be increased by adding the color-adjusting product, and meanwhile, the color-adjusting product adopts fruit and vegetable juice with green nutritive value, so that the vitamin content in the cream is increased, and vitamins required by a human body are supplemented; the buffer salt in the seasoning reduces the aggregation of casein micelles in the heat treatment, mainly stabilizes the pH value and separates the aggregated casein micelles, protects a fat globule membrane, has no fat aggregates, effectively reduces the generation of cream suppositories and the separation of protein and oil, avoids the phenomena of thickening (obviously increased viscosity), caking, thickening and the like during the storage of the product, and effectively ensures the stability of the product during the storage period at low temperature and normal temperature.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

the formula of oat cream comprises the following formula: 5 parts of oat flour, 4 parts of anhydrous cream, 3 parts of refined vegetable oil, 2 parts of cinnamon powder, 1 part of walnut kernel powder, 1 part of insect active protein powder, 3 parts of coix seed powder, 1 part of glucose powder and 1 part of disodium hydrogen phosphate as sugar, 1 part of fruit juice, 2 parts of carrageenan, glyceryl stearate, nisin and egg white and 6 parts of purified water.

A preparation method of oat cream comprises the following steps:

s1, weighing oat powder, cinnamon powder, walnut kernel powder and coix seed powder according to a mass ratio of 3:1:1:2, adding the weighed oat powder, cinnamon powder, walnut kernel powder and coix seed powder into a stirring tank, wherein an anchor type stirrer is arranged in the stirring tank, the rotating speed of the stirrer is 1000r/min, the stirring tank is made of double-layer stainless steel, and a plate type heat exchanger body is arranged between the double-layer stainless steel;

s2, sequentially pouring anhydrous butter, refined vegetable oil, insect active protein powder, fruit juice, carrageenan, stearin, nisin, egg white and purified water into a stirring tank, heating the stirring tank to 50 ℃, and uniformly stirring for 10 minutes;

s3, rapidly cooling the stirring tank after uniformly stirring the solution in the stirring tank, keeping the temperature in the stirring tank at 10 ℃ for pasteurization, pouring sugar, namely glucose powder and disodium hydrogen phosphate, into the stirring tank, uniformly stirring for 5 minutes, and simultaneously heating the solution in the stirring tank to 40 ℃;

s4, pouring the solution in the stirring tank, filtering to remove impurities, pouring the solution into a high-pressure homogenizer again for high-pressure homogenization, carrying out quenching operation after homogenization is finished, and pouring cream in the high-pressure homogenizer for filtering;

and S5, filling and sealing the filtered finished cream, then boxing and packaging, and carrying out primary quenching operation after boxing and transporting to a refrigerating chamber for refrigeration.

Example two:

the formula of oat cream comprises the following formula: 7 parts of oat flour, 6 parts of anhydrous cream, 5 parts of refined vegetable oil, 3 parts of cinnamon powder, 2 parts of walnut kernel powder, 1 part of insect active protein powder, 4 parts of coix seed powder, 2 parts of high fructose corn syrup and dipotassium hydrogen phosphate, 3 parts of vegetable soup, 3 parts of guar gum, glyceryl stearate, nisin and egg white and 8 parts of purified water.

A preparation method of oat cream comprises the following steps:

s1, weighing oat powder, cinnamon powder, walnut kernel powder and coix seed powder according to the mass ratio of 3:1:1:2, adding the weighed oat powder, cinnamon powder, walnut kernel powder and coix seed powder into a stirring tank, wherein an anchor type stirrer is arranged in the stirring tank, the rotating speed of the stirrer is 1500r/min, the stirring tank is made of double-layer stainless steel, and a plate type heat exchanger body is arranged between the double-layer stainless steel;

s2, sequentially pouring anhydrous cream, refined vegetable oil, insect active protein powder, vegetable soup, guar gum, glyceryl stearate, nisin, egg white and purified water into a stirring tank, heating the stirring tank to 55 ℃, and uniformly stirring for 15 minutes;

s3, after uniformly stirring the solution in the stirring tank, quickly cooling the stirring tank, keeping the temperature in the stirring tank at 15 ℃ for pasteurization, then pouring high fructose corn syrup and dipotassium hydrogen phosphate into the stirring tank, uniformly stirring for 7 minutes, and simultaneously heating the solution in the stirring tank to 45 ℃;

s4, pouring the solution in the stirring tank, filtering to remove impurities, pouring the solution into a high-pressure homogenizer again for high-pressure homogenization, carrying out quenching operation after homogenization is finished, and pouring cream in the high-pressure homogenizer for filtering;

and S5, filling and sealing the filtered finished cream, then boxing and packaging, and carrying out primary quenching operation after boxing and transporting to a refrigerating chamber for refrigeration.

Example three:

the formula of oat cream comprises the following formula: 9 parts of oat flour, 8 parts of anhydrous cream, 7 parts of refined vegetable oil, 4 parts of cinnamon powder, 3 parts of walnut kernel powder, 2 parts of insect active protein powder, 5 parts of coix seed powder, 3 parts of honey and sodium citrate, 4 parts of plant extract, 4 parts of locust bean gum, soybean lecithin, nisin and egg white and 10 parts of purified water.

A preparation method of oat cream comprises the following steps:

s1, weighing oat powder, cinnamon powder, walnut kernel powder and coix seed powder according to a mass ratio of 3:1:1:2, adding the weighed oat powder, cinnamon powder, walnut kernel powder and coix seed powder into a stirring tank, wherein an anchor type stirrer is arranged in the stirring tank, the rotating speed of the stirrer is 2000r/min, the stirring tank is made of double-layer stainless steel, and a plate type heat exchanger body is arranged between the double-layer stainless steel;

s2, sequentially pouring anhydrous butter, refined vegetable oil, insect active protein powder, plant extract, locust bean gum, soybean lecithin, nisin, egg white and purified water into a stirring tank, heating the stirring tank to 60 ℃, and uniformly stirring for 20 minutes;

s3, rapidly cooling the stirring tank after uniformly stirring the solution in the stirring tank, keeping the temperature in the stirring tank at 20 ℃ for pasteurization, pouring honey and sodium citrate into the stirring tank for uniform stirring for 10 minutes, and simultaneously heating the solution in the stirring tank to 50 ℃;

s4, pouring the solution in the stirring tank, filtering to remove impurities, pouring the solution into a high-pressure homogenizer again for high-pressure homogenization, carrying out quenching operation after homogenization is finished, and pouring cream in the high-pressure homogenizer for filtering;

and S5, filling and sealing the filtered finished cream, then boxing and packaging, and carrying out primary quenching operation after boxing and transporting to a refrigerating chamber for refrigeration.

The invention has the following effects: the nutritional value and the applicable group of the oat cream can be improved by adding the oat powder, the cinnamon powder, the walnut kernel powder and the coix seed powder, wherein the oat powder does not contain cholesterol, has a small amount of fat of whole grains, is rich in soluble fiber, and has high nutritional value and a certain health-care effect; the cinnamon is rich in vitamin A, vitamin C, vitamin E and riboflavin, and has the effects of tonifying fire, supporting yang, guiding fire to the origin, dispelling cold, relieving pain, activating blood and stimulating the menstrual flow; the walnut kernel powder has the effects of diminishing inflammation, sterilizing, protecting the brain, enhancing the physique, maintaining beauty and keeping young and the like; the Coicis semen powder can reduce blood cholesterol and triglyceride, and can be used for preventing hyperlipidemia, hypertension, apoplexy, cardiovascular diseases and heart disease; the insect active protein powder can also effectively promote the bone development; the color variety of cream can be increased by adding the color-adjusting product, and the color-adjusting product adopts fruit and vegetable juice with green nutritive value, so that the vitamin content in the cream is increased, and vitamins required by a human body are supplemented; the buffer salt in the seasoning reduces the aggregation of casein micelles in the heat treatment, mainly stabilizes the pH value and separates the aggregated casein micelles, protects a fat globule membrane, has no fat aggregates, effectively reduces the generation of cream suppositories and the separation of protein and oil, avoids the phenomena of thickening (obviously increased viscosity), caking, thickening and the like during the storage of the product, and effectively ensures the stability of the product during the storage period at low temperature and normal temperature.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.