CN114027380A - Oat and natron coffee and preparation method thereof - Google Patents
Oat and natron coffee and preparation method thereof Download PDFInfo
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- CN114027380A CN114027380A CN202111317798.9A CN202111317798A CN114027380A CN 114027380 A CN114027380 A CN 114027380A CN 202111317798 A CN202111317798 A CN 202111317798A CN 114027380 A CN114027380 A CN 114027380A
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- 238000002360 preparation method Methods 0.000 title description 7
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- 239000010447 natron Substances 0.000 title description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses oat latte coffee which is prepared from enzymolyzed oat flour, sunflower seed oil powder, maltodextrin, erythritol and instant coffee powder. The invention uses the enzymolysis oat powder as the milk base of the three-in-one coffee, completely replaces the traditional non-dairy creamer, and the oat is the green food which has the highest content of water-soluble dietary fibers of all grains, contains rich B vitamins and mineral substances and is both nutritional and healthy. The oat latte coffee provided by the invention is pure and healthy in components, full in taste, free of obvious coarse granular sensation and light in oat flavor. The product has novel form and accords with the hunting psychology of the young consumers. The oat latte has smooth and full taste, simple equipment and process for producing the oat latte, low cost and suitability for industrial production.
Description
Technical Field
The invention relates to the technical field of solid beverages in food processing, and particularly relates to oat and latte coffee and a preparation method thereof.
Background
In recent years, the consumption forms of coffee are continuously changed, the awareness of Chinese people on the quality of coffee is continuously improved, and the traditional instant three-in-one coffee cannot meet the consumption requirements. Network sales data show that instant fine coffee becomes a head sales unit of coffee products, and more people begin to pay attention to beans, processes and flavors of coffee and pursue higher-quality coffee experience. While pursuing high quality, green and healthy are the concerns of consumers, and the search for natural and healthy milk substrate to replace non-dairy creamer is the inevitable direction of future three-in-one coffee development, while the plant milk substrate is the first choice. The layout of a plurality of domestic food products in the field of plant-based beverages drives the development of the whole plant protein, most of the plant-based beverages at the present stage are liquid ready-to-drink, and the plant-based solid beverage has pain points and difficulties in taste and smell, and has a larger blank in the market of coffee solid beverages.
The oat has very high nutritional value, is rich in nutritional substances such as protein, essential fatty acid, mineral substances, vitamins, dietary fiber and the like, and also contains bioactive components with health care functions such as linoleic acid, saponin, beta-glucan and the like, so the oat has certain assistance to hypertension, hyperlipidemia, obesity and constipation, has the highest economic value of oat in 9 food grains such as wheat, rice, corn and the like which are eaten daily in China, mainly has high nutritional, medical care and feeding values, can slow down the increase of the glucose content in blood by the beta-glucan in the oat, prevents and controls obesity, diabetes and cardiovascular diseases, has the function of clearing intestinal garbage, and has the advantages that the food development of the oat in China is mainly based on oat flakes for a long time, the deep processing and comprehensive utilization degree of the oat is not high, currently, many researches are mainly focused on pure oat beverages and oat milk beverages, and compared with the traditional oatmeal, the oat milk beverage has the advantages of rich nutrition, convenience in eating, good flavor and mouthfeel and the like.
However, when preparing a beverage with a high oat content, the starch in oat and beta-glucan form a colloid with high viscosity, even form a gel, and have a great pressure on industrial production equipment. In order to solve the technical problem, the prior art mainly decomposes the starch in the oat into substances such as dextrin, glucose and the like by an enzymolysis technology, and the problem of high viscosity and even gelation can not occur when the beverage is prepared. At present, in the technical field of oat processing, enzymolysis needs to be carried out for a longer time at a higher temperature, the pressure of industrial production equipment is high, and the energy consumption and the time cost are higher.
Disclosure of Invention
The invention aims to overcome one of the technical problems in the prior art, and provides oat latte coffee and a preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the oat latte coffee is prepared from the following raw materials in percentage by mass:
oat flour: 40.0 to 50.0 percent;
sunflower seed oil powder: 10.0 to 20.0 percent;
maltodextrin, 2: 10.0 to 20.0 percent;
erythritol: 10.0 to 20.0 percent;
instant coffee powder: 3.0 to 15.0 percent.
Preferably, the material composition comprises the following raw materials in percentage by mass:
oat flour: 42.0 to 49.0 percent;
sunflower seed oil powder: 12.0 to 18.0 percent;
maltodextrin, 2: 15.0 to 19.0 percent;
erythritol: 12.0 to 18.0 percent;
instant coffee powder: 5.0 to 12.0 percent.
The invention also provides a preparation method of the oat latte coffee, which comprises the steps of sequentially putting the raw materials in corresponding mass percentage into a mixer, mixing for 30-60min at 20-60rpm, and subpackaging.
And when the last step is used for mixing materials, the temperature of the working environment is controlled to be 18-26 ℃, and the relative humidity is controlled to be 45-65%.
Preferably, the oat flour is obtained by cooking oat, grinding the oat into pulp, performing enzymolysis, sterilizing, inactivating enzyme, concentrating and drying.
Preferably, the cooking of the oats comprises: selecting ripe and insect-free oat in the season, cleaning, putting into a cooking pot, adding hot water of 85-95 ℃ which is 2-5 times of the mass of the oat and composite phosphate which is 0.1-0.5% of the mass of the oat, heating the oat under stirring, and continuously heating and stirring for at least 30min after boiling to ensure that the oat has no hard grains and white cores.
Preferably, the oat refining step is: and (3) putting the cooked oat into a colloid mill, adding water with the temperature of 35-80 ℃ which is 2-3 times of the mass of the oat, and grinding the oat to ensure that the pulp obtained by grinding can completely pass through a 40-mesh sieve.
Preferably, the oat enzymolysis step is as follows: adding high temperature amylase 0.01-0.3% of oat mass into the slurry, keeping the temperature at 90-95 deg.C for 20-60min, and adjusting pH to 7.05-7.15 after enzymolysis to obtain enzymolysis solution.
Preferably, the oat slurry is subjected to enzymolysis with high temperature amylase at 90-95 deg.C for 20-40 min.
Preferably, the oat slurry is subjected to enzymolysis by using high temperature amylase, and the temperature is kept at 90-95 ℃ for 30-40 min.
Preferably, the oat slurry is subjected to enzymolysis by using high temperature amylase, and the temperature is kept at 90-95 ℃ for 40-60 min.
Preferably, the oat slurry is subjected to enzymolysis by using high temperature amylase, and the temperature is kept at 90-95 ℃ for 50-60 min.
Preferably, the concentration and drying steps are as follows: homogenizing the enzymolysis solution, sieving with 100 mesh sieve, sterilizing at 138-.
Preferably, when the oat is ground into pulp, firstly adding warm water with the total water consumption of 1/3-1/2 and warm water with the temperature of 35-45 ℃ and amylase with the low temperature of 0.01-0.05% of the mass of the oat, grinding until the grain size is not more than 20 meshes, pausing for 5-20min, then adding the rest water (with the temperature of 60-75 ℃) and amylase with the medium temperature of 0.01-0.03%, and continuing grinding until the pulp can completely pass through a 40-mesh sieve.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the invention uses the enzymolysis oat powder as the milk base of the three-in-one coffee, completely replaces the traditional non-dairy creamer, and the oat is the green food which has the highest content of water-soluble dietary fibers of all grains, contains rich B vitamins and mineral substances and is both nutritional and healthy. The oat raw powder has the advantages of simple process, effective nutrient loss, easy aging of starch, short shelf life, poor solubility and rough mouthfeel, and is difficult to be accepted by consumers. The seed coat and germ of the oat are fully utilized and the nutrients are effectively reserved in the enzymolysis oat powder prepared by the method; the insoluble substances are removed by filtration before spray drying, the problem of difficult dissolution of the oat raw powder is solved by the comprehensive application of a grinding technology, a composite phosphate softening technology and an enzymolysis technology, and the product has fine and thick mouthfeel and no difficult-dissolution particles.
2. The invention can use amylase with different temperature activity to process multi-stage enzymolysis besides the conventional method of enzymolysis after milling oat. In the first stage, hot water of 35-45 ℃ and low-temperature amylase with better activation degree at the temperature are added in the initial stage of grinding, and the viscosity of the oat coarse pulp can be reduced immediately by grinding and carrying out enzymolysis while the colloid mill needs higher working pressure due to high viscosity of the oat after gelatinization. And (3) suspending grinding after the oat is primarily ground, and waiting for 5-20min, so that the viscosity of the coarse oat pulp can be greatly reduced.
And in the second stage, adding warm water with higher temperature and medium-temperature amylase, grinding while performing enzymolysis for the second time, further reducing the viscosity of the slurry, and gradually adapting to the state of temperature rise. Compared with the pure milling process, the invention leads the enzymolysis of the oat and the milling to be carried out together under the same working pressure of the milling equipment, the viscosity of the oat is gradually reduced, the milling effect is good, and in order to achieve the oat pulp with the same fineness, the technical scheme of the invention has the advantages of quicker milling, less milling times, shorter required time and effectively improved production efficiency.
And in the third stage, performing third enzymolysis by using high-temperature amylase at high temperature, wherein the enzymolysis process has quick action. Through gradual temperature rise and multi-stage enzymolysis, the working pressure of the grinding equipment at the initial stage can be reduced, the efficiency is improved, and the enzymolysis time of the oat pulp in a high-temperature zone (90-95 ℃) can be shortened. Tests prove that the multistage enzymolysis method can shorten the time of a high-temperature enzymolysis section from conventional 50min or more to the shortest 20min on the basis of not prolonging the pulping time, can shorten the total time by more than 30min, and can obviously reduce the energy consumption especially when the time of the high-temperature enzymolysis section is shortened. The low-medium-high temperature three-stage enzymolysis can improve the production efficiency and prolong the service life of the grinding equipment to the maximum extent.
3. The sunflower seed oil powder used by the invention is rich in unsaturated fatty acid, natural vitamin E, dietary fiber and a plurality of trace elements required by human body, and has high nutritive value. The sunflower seed oil powder adopts an advanced microcapsule encapsulation technology, has high oil stability and no heavy oil smell, and improves the problems of taste and smell of the product. The oat has sweet taste, is supplemented with a small amount of erythritol with low sweetness and zero calorie for comprehensive sweetness, and better meets the public demand. Erythritol can only be excreted from blood to urine through kidney (easy to be absorbed by small intestine), and does not participate in sugar metabolism and blood sugar change, so that it is suitable for diabetic patients.
In conclusion, the oat latte coffee provided by the invention is pure and healthy in components, full in taste, free of obvious coarse granular sensation and light in oat flavor. The product has novel form and accords with the hunting psychology of the young consumers. The oat latte has smooth and full taste, simple equipment and process for producing the oat latte, low cost and suitability for industrial production.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
The oat latte coffee is prepared from the following raw materials in percentage by mass: 50.0% of oat flour, 12.0% of sunflower seed oil powder, 15.0% of maltodextrin, 10.0% of erythritol and the balance of instant coffee powder. Sieving the raw materials with a 100-mesh sieve, sequentially putting into a mixer, mixing at 20rpm for 60min, and subpackaging to obtain the oat latte coffee. In the preparation process, the temperature of the working environment is controlled to be 23 +/-1 ℃, and the relative humidity is 45%.
The oat powder is prepared by enzymolysis of oat powder in the following way:
(1) pretreatment: mature and insect-free current-season oat is selected as a raw material and washed by water to remove impurities such as dead leaves, defective oat grains and the like.
(2) And (3) cooking: adding 2 times of hot water of 95 deg.C and 0.1% of compound phosphate, heating oat under stirring, boiling, and continuously heating and stirring for at least 30min to make oat completely cooked without hard grains and white cores.
(3) Grinding: and (3) putting the cooked oat into a colloid mill, adding water with the temperature of 80 ℃ which is 2 times of the mass of the oat, and grinding the oat to ensure that the pulp obtained by grinding can completely pass through a 40-mesh sieve.
(4) Enzymolysis: and (4) placing the slurry obtained in the step (3) into an enzymolysis tank, heating to 90 ℃, preserving heat, then adding high-temperature amylase accounting for 0.3% of the oat by mass, preserving heat for 60min, and after enzymolysis is finished, adjusting the pH to 7.05 to obtain an enzymolysis liquid.
(5) Homogenizing, sterilizing and inactivating enzyme: homogenizing the enzymolysis liquid in the step (4) under the pressure of 15KPa, then sieving by a 100-mesh sieve, heating to 138 ℃, keeping for 15s, and sterilizing and inactivating the enzymolysis liquid.
(6) Concentration: and (4) carrying out vacuum concentration on the enzyme-inactivated enzymolysis liquid obtained in the step (5) until the solid content is 30%, and degassing at the pressure of 30 KPa.
(7) And (3) drying: and (4) placing the slurry obtained in the step (6) into a spray dryer, carrying out spray drying at 138 ℃ to ensure that the water content of the obtained enzymolysis oat flour is 4%, and sieving the enzymolysis oat flour with a 100-mesh sieve.
Example 2
The oat latte coffee is prepared from the following raw materials in percentage by mass: 45.0% of oat flour, 15.0% of sunflower seed oil powder, 18.0% of maltodextrin, 12.0% of erythritol and the balance of instant coffee powder. Sieving the raw materials with a 100-mesh sieve, sequentially putting into a mixer, mixing for 50min at 30rpm, and subpackaging to obtain the oat latte coffee. In the preparation process, the temperature of the working environment is controlled to be 25 +/-1 ℃, and the relative humidity is 65%.
The oat powder is prepared by enzymolysis of oat powder in the following way:
(1) pretreatment: mature and insect-free current-season oat is selected as a raw material and washed by water to remove impurities such as dead leaves, defective oat grains and the like.
(2) And (3) cooking: adding 3 times of hot water of 95 deg.C and 0.2% of compound phosphate, heating oat under stirring, boiling, and continuously heating and stirring for at least 30min to make oat completely cooked without hard grains and white cores.
(3) Grinding: and (3) putting the cooked oat into a colloid mill, adding hot water at 70 ℃ which is 2.5 times of the mass of the oat, and grinding the oat to ensure that the pulp obtained by grinding can completely pass through a 40-mesh sieve.
(4) Enzymolysis: and (4) placing the slurry obtained in the step (3) into an enzymolysis tank, heating to 92 ℃, preserving heat, then adding high-temperature amylase accounting for 0.2% of the oat by mass, preserving heat for 50min, and after enzymolysis is finished, adjusting the pH to 7.10 to obtain an enzymolysis liquid.
(5) Homogenizing, sterilizing and inactivating enzyme: homogenizing the enzymolysis liquid in the step (4) under the pressure of 16KPa, then sieving with a 100-mesh sieve, heating to 139 ℃ and keeping for 15s, and sterilizing and inactivating the enzyme of the enzymolysis liquid.
(6) Concentration: and (4) carrying out vacuum concentration on the enzyme-inactivated enzymolysis liquid obtained in the step (5) until the solid content is 35%, and degassing at the pressure of 40 KPa.
(7) And (3) drying: and (4) placing the slurry obtained in the step (6) into a spray dryer, performing spray drying at 140 ℃ to ensure that the water content of the obtained enzymolysis oat flour is 5%, and sieving the enzymolysis oat flour with a 100-mesh sieve.
Example 3
The oat latte coffee is prepared from the following raw materials in percentage by mass: 40.0% of oat flour, 20.0% of sunflower seed oil powder, 19.0% of maltodextrin, 18.0% of erythritol and the balance of instant coffee powder. Sieving each raw material with 150 mesh sieve, placing into a mixer, mixing at 40rpm for 40min, and packaging; the temperature of the working environment is controlled to be 22 +/-1 ℃ and the relative humidity is 45% in the material mixing process.
The oat powder is prepared by enzymolysis of oat powder in the following way:
(1) pretreatment: mature and insect-free current-season oat is selected as a raw material and washed by water to remove impurities such as dead leaves, defective oat grains and the like.
(2) And (3) cooking: adding 90 deg.C hot water 4 times the weight of oat and 0.3% composite phosphate of oat, heating oat under stirring, boiling, and continuously heating and stirring for at least 30min to make oat completely cooked without hard grains and white cores.
(3) Grinding: and (3) putting the cooked oat into a colloid mill, adding 75 ℃ hot water with the mass 3 times of that of the oat, and grinding the oat to ensure that the pulp obtained by grinding can completely pass through a 40-mesh sieve.
(4) Enzymolysis: and (4) placing the slurry obtained in the step (3) into an enzymolysis tank, heating to 95 ℃, preserving heat, then adding high-temperature amylase accounting for 0.1% of the oat by mass, preserving heat for 45min, and after enzymolysis is finished, adjusting the pH to 7.15 to obtain an enzymolysis liquid.
(5) Homogenizing, sterilizing and inactivating enzyme: homogenizing the enzymolysis liquid in the step (4) under the pressure of 18KPa, then sieving by a 100-mesh sieve, heating to 140 ℃, keeping for 15s, and sterilizing and inactivating the enzymolysis liquid.
(6) Concentration: and (4) carrying out vacuum concentration on the enzyme-inactivated enzymolysis liquid obtained in the step (5) until the solid content is 40% and the degassing pressure is 60 KPa.
(7) And (3) drying: and (4) placing the slurry obtained in the step (6) into a spray dryer, performing spray drying at 140 ℃ to ensure that the water content of the obtained enzymolysis oat flour is 6%, and sieving the enzymolysis oat flour with a 100-mesh sieve.
Example 4
The oat latte coffee is prepared from the following raw materials in percentage by mass: 46.0% of oat flour, 14.0% of sunflower seed oil powder, 12.0% of maltodextrin, 14.0% of erythritol and the balance of instant coffee powder. Sieving each raw material with 150 mesh sieve, placing into a mixer, mixing at 50rpm for 30min, and packaging; the temperature of the working environment is controlled to be 23 +/-1 ℃ and the relative humidity is 50% in the material mixing process.
The oat powder is prepared by enzymolysis of oat powder in the following way:
(1) pretreatment: mature and insect-free current-season oat is selected as a raw material and washed by water to remove impurities such as dead leaves, defective oat grains and the like.
(2) And (3) cooking: adding 90 deg.C hot water 5 times the weight of herba Avenae Fatuae, and 0.4% composite phosphate of herba Avenae Fatuae, heating herba Avenae Fatuae under stirring, boiling, and continuously heating and stirring for at least 30min to make herba Avenae Fatuae completely cooked without hard granules and white core.
(3) Grinding and primary and secondary enzymolysis: dividing water with the mass 4 times of that of the oat into two parts, heating one part to 35 ℃, heating the other part to 60 ℃, and performing heat preservation treatment; putting the cooked oat into a colloid mill, adding 35 ℃ water and low-temperature amylase accounting for 0.03 percent of the oat mass, grinding until the particle size is not more than 20 meshes, pausing for 5min, then adding the rest water and medium-temperature amylase accounting for 0.02 percent of the oat mass, and continuously grinding until the pulp can completely pass through a 40-mesh sieve.
(4) Three-stage high-temperature enzymolysis: and (4) placing the slurry obtained in the step (3) into an enzymolysis tank, heating to 92 ℃, preserving heat, then adding high-temperature amylase accounting for 0.1% of the oat by mass, preserving heat for 30min, and after enzymolysis is finished, adjusting the pH to 7.10 to obtain an enzymolysis liquid.
(5) Homogenizing, sterilizing and inactivating enzyme: homogenizing the enzymolysis liquid in the step (4) under the pressure of 18KPa, then sieving by a 100-mesh sieve, heating to 140 ℃, keeping for 15s, and sterilizing and inactivating the enzymolysis liquid.
(6) Concentration: and (4) carrying out vacuum concentration on the enzyme-inactivated enzymolysis liquid obtained in the step (5) until the solid content is 45% and the degassing pressure is 70 KPa.
(7) And (3) drying: and (4) placing the slurry obtained in the step (6) into a spray dryer, carrying out spray drying at 141 ℃ to ensure that the water content of the obtained enzymolysis oat flour is 7%, and sieving by using a 100-mesh sieve.
Example 5
The oat latte coffee is prepared from the following raw materials in percentage by mass: 47.0% of oat flour, 12.0% of sunflower seed oil powder, 15.0% of maltodextrin, 14.0% of erythritol and the balance of instant coffee powder. Sieving each raw material with 150 mesh sieve, placing into a mixer, mixing at 60rpm for 20min, and packaging; the temperature of the working environment is controlled to be 23 +/-1 ℃ and the relative humidity is controlled to be 55% in the material mixing process.
The oat powder is prepared by enzymolysis of oat powder in the following way:
(1) pretreatment: mature and insect-free current-season oat is selected as a raw material and washed by water to remove impurities such as dead leaves, defective oat grains and the like.
(2) And (3) cooking: adding 90 deg.C hot water 5 times the weight of herba Avenae Fatuae, and 0.5% composite phosphate of herba Avenae Fatuae, heating herba Avenae Fatuae under stirring, boiling, and continuously heating and stirring for at least 30min to make herba Avenae Fatuae completely cooked without hard granules and white core.
(3) Grinding and primary and secondary enzymolysis: dividing water with the mass 3 times of that of the oat into two parts, heating one part to 45 ℃, heating the other part to 75 ℃, and performing heat preservation treatment; putting the cooked oat into a colloid mill, adding 45 ℃ water and 0.05% of low-temperature amylase by mass of the oat, grinding until the particle size is not more than 20 meshes, suspending for 10min, adding the rest water and 0.05% of medium-temperature amylase by mass of the oat, and continuously grinding until the pulp can completely pass through a 40-mesh sieve.
(4) Three-stage high-temperature enzymolysis: and (3) placing the slurry obtained in the step (3) into an enzymolysis tank, heating to 93 ℃, preserving heat, then adding high-temperature amylase accounting for 0.1% of the oat by mass, preserving heat for 20min, and after enzymolysis is finished, adjusting the pH to 7.15 to obtain an enzymolysis liquid.
(5) Homogenizing, sterilizing and inactivating enzyme: homogenizing the enzymolysis liquid in the step (4) under the pressure of 18KPa, then sieving by a 100-mesh sieve, heating to 140 ℃, keeping for 15s, and sterilizing and inactivating the enzymolysis liquid.
(6) Concentration: and (4) carrying out vacuum concentration on the enzyme-inactivated enzymolysis liquid obtained in the step (5) until the solid content is 45% and the degassing pressure is 80 KPa.
(7) And (3) drying: and (4) placing the slurry obtained in the step (6) into a spray dryer, carrying out spray drying at 142 ℃ to enable the water content of the obtained enzymolysis oat flour to be 8%, and sieving the enzymolysis oat flour with a 100-mesh sieve.
Sensory evaluation of products
To better illustrate the beneficial effects of the present invention, the oat latte coffee of examples 1-5 was subjected to sensory scoring, 15g each of which was brewed with 5 times of 80 ℃ hot water for 5 min. Sensory evaluation the product was evaluated by professionals (10 persons, 5 men and 5 women), and the evaluation criteria were performed as specified in table 1, and the final scores were averaged. The test results are shown in table 2.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory quality evaluation
| Examples | Taste of the product | Taste of the product | Colour(s) | Smell(s) | Precipitation of | Status of state | Composite score |
| 1 | 17 | 18 | 19 | 18 | 7 | 10 | 89 |
| 2 | 17 | 17 | 18 | 17 | 8 | 10 | 87 |
| 3 | 15 | 16 | 17 | 15 | 8 | 10 | 81 |
| 4 | 17 | 16 | 18 | 17 | 7 | 10 | 85 |
| 5 | 18 | 16 | 18 | 18 | 7 | 10 | 87 |
The sensory evaluation shows that the oat latte coffee prepared by the invention has good stability, almost no precipitate, mellow coffee flavor, pure and healthy components, full and thick mouthfeel, no obvious coarse granular feeling, light oat fragrance, coordination and coordination, and endows the product with full, rich and smooth mouthfeel.
Claims (10)
1. The oat latte coffee is characterized by comprising the following raw materials in percentage by mass:
oat flour: 40.0 to 50.0 percent;
sunflower seed oil powder: 10.0 to 20.0 percent;
maltodextrin, 2: 10.0 to 20.0 percent;
erythritol: 10.0 to 20.0 percent;
instant coffee powder: 3.0 to 15.0 percent.
2. The oat latte coffee according to claim 1, which is characterized by comprising the following raw materials in percentage by mass:
oat flour: 42.0 to 49.0 percent;
sunflower seed oil powder: 12.0 to 18.0 percent;
maltodextrin, 2: 15.0 to 19.0 percent;
erythritol: 12.0 to 18.0 percent;
instant coffee powder: 5.0 to 12.0 percent.
3. The oat latte coffee according to claim 1 or 2, characterized in that it is prepared by: sequentially putting the raw materials in corresponding mass percentage into a mixer, mixing for 30-60min at 20-60rpm, and subpackaging to obtain the finished product.
4. The oat latte coffee according to claim 1 or 2, characterized in that the oat flour is obtained by cooking oat, grinding oat into pulp, performing enzymolysis, sterilizing, inactivating enzyme, concentrating and drying.
5. The oat latte coffee of claim 4, wherein the oat is cooked by the steps of: selecting ripe and insect-free oat in the season, cleaning, putting into a cooking pot, adding hot water of 85-95 ℃ which is 2-5 times of the mass of the oat and composite phosphate which is 0.1-0.5% of the mass of the oat, heating the oat under stirring, and continuously heating and stirring for at least 30min after boiling to ensure that the oat has no hard grains and white cores.
6. The oat latte coffee of claim 5, wherein the oat milling step is: and (3) putting the cooked oat into a colloid mill, adding water with the temperature of 35-80 ℃ which is 2-3 times of the mass of the oat, and grinding the oat to ensure that the pulp obtained by grinding can completely pass through a 40-mesh sieve.
7. The oat latte coffee of claim 6, wherein the step of enzymatic hydrolysis of oats is: adding high temperature amylase 0.01-0.3% of oat mass into the slurry, keeping the temperature at 90-95 deg.C for 20-60min, and adjusting pH to 7.05-7.15 after enzymolysis to obtain enzymolysis solution.
8. The oat latte coffee of claim 7, wherein the step of concentrated drying is: homogenizing the enzymolysis solution, sieving with 100 mesh sieve, sterilizing at 138-.
9. The oat latte coffee according to claim 6, wherein when the oats are ground, warm water with the temperature of 35-45 ℃ and amylase with the low temperature of 0.01-0.05% of the oat by mass are added for total water consumption of 1/3-1/2, the grinding is stopped for 5-20min after the grain size is not more than 20 meshes, then the rest water and amylase with the medium temperature of 0.01-0.03% of the oat by mass are added, and the grinding is continued until the pulp can completely pass through a 40-mesh sieve.
10. The oat latte coffee of claim 9, wherein the temperature of the residual water is 60-75 ℃.
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