Oat milk for making coffee latte and preparation method thereof
The invention relates to the technical field of vegetable protein beverages in food processing, in particular to a preparation method of oat milk for preparing coffee latte. The oat milk is prepared from the following raw materials in percentage by mass: 57.3% of oat pulp, 2% of rapeseed oil, 0.23-0...
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| creator | YANG FEIFEI LING NAN MENG HUILING |
| description | The invention relates to the technical field of vegetable protein beverages in food processing, in particular to a preparation method of oat milk for preparing coffee latte. The oat milk is prepared from the following raw materials in percentage by mass: 57.3% of oat pulp, 2% of rapeseed oil, 0.23-0.3% of a stabilizer, 0.06% of citrus fibers, 0.45% of dipotassium phosphate, 0.08% of edible salt and the balance of water. In the preparation process of the oat milk, an infusion carbon sterilization process is adopted to replace a traditional UHT (ultra-high temperature) sterilization method. The obtained oat milk is high in beta-glucan content, good in system stability, better in sweetness, fineness and palatability, and greatly improved in nutritional value and product quality. The oat milk is applied to preparation of coffee latte, is mellow and fine in taste and rich in fragrance, and brings the fresh and fragrant oat flavor experience to consumers.
本发明涉及食品加工中植物蛋白饮料技术领域，具体涉及一种用于制作咖啡拿铁的燕麦奶的制备方法。该燕麦奶由如下质量百分数的原料 |
| format | Patent |
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本发明涉及食品加工中植物蛋白饮料技术领域，具体涉及一种用于制作咖啡拿铁的燕麦奶的制备方法。该燕麦奶由如下质量百分数的原料</description><language>chi ; eng</language><subject>COFFEE ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; MILK OR CHEESE SUBSTITUTES ; TEA ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240705&DB=EPODOC&CC=CN&NR=118285434A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240705&DB=EPODOC&CC=CN&NR=118285434A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG FEIFEI</creatorcontrib><creatorcontrib>LING NAN</creatorcontrib><creatorcontrib>MENG HUILING</creatorcontrib><title>Oat milk for making coffee latte and preparation method thereof</title><description>The invention relates to the technical field of vegetable protein beverages in food processing, in particular to a preparation method of oat milk for preparing coffee latte. The oat milk is prepared from the following raw materials in percentage by mass: 57.3% of oat pulp, 2% of rapeseed oil, 0.23-0.3% of a stabilizer, 0.06% of citrus fibers, 0.45% of dipotassium phosphate, 0.08% of edible salt and the balance of water. In the preparation process of the oat milk, an infusion carbon sterilization process is adopted to replace a traditional UHT (ultra-high temperature) sterilization method. The obtained oat milk is high in beta-glucan content, good in system stability, better in sweetness, fineness and palatability, and greatly improved in nutritional value and product quality. The oat milk is applied to preparation of coffee latte, is mellow and fine in taste and rich in fragrance, and brings the fresh and fragrant oat flavor experience to consumers.
本发明涉及食品加工中植物蛋白饮料技术领域，具体涉及一种用于制作咖啡拿铁的燕麦奶的制备方法。该燕麦奶由如下质量百分数的原料</description><subject>COFFEE</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyjEOwjAMBdAsDAi4gzkAQ2mRulWoAjHBwl5Z7TeNmsRR6vuLhQMwveVtXfdio-jDQqKFIi8-fWhUEYACm4E4TZQLMhc2r4kibNaJbEaByt5thMOKw8-dO95v7_5xQtYBa-YRCTb0z6pqz-2lqZtr_c_5Al9mMKU</recordid><startdate>20240705</startdate><enddate>20240705</enddate><creator>YANG FEIFEI</creator><creator>LING NAN</creator><creator>MENG HUILING</creator><scope>EVB</scope></search><sort><creationdate>20240705</creationdate><title>Oat milk for making coffee latte and preparation method thereof</title><author>YANG FEIFEI ; LING NAN ; MENG HUILING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118285434A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>COFFEE</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YANG FEIFEI</creatorcontrib><creatorcontrib>LING NAN</creatorcontrib><creatorcontrib>MENG HUILING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANG FEIFEI</au><au>LING NAN</au><au>MENG HUILING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Oat milk for making coffee latte and preparation method thereof</title><date>2024-07-05</date><risdate>2024</risdate><abstract>The invention relates to the technical field of vegetable protein beverages in food processing, in particular to a preparation method of oat milk for preparing coffee latte. The oat milk is prepared from the following raw materials in percentage by mass: 57.3% of oat pulp, 2% of rapeseed oil, 0.23-0.3% of a stabilizer, 0.06% of citrus fibers, 0.45% of dipotassium phosphate, 0.08% of edible salt and the balance of water. In the preparation process of the oat milk, an infusion carbon sterilization process is adopted to replace a traditional UHT (ultra-high temperature) sterilization method. The obtained oat milk is high in beta-glucan content, good in system stability, better in sweetness, fineness and palatability, and greatly improved in nutritional value and product quality. The oat milk is applied to preparation of coffee latte, is mellow and fine in taste and rich in fragrance, and brings the fresh and fragrant oat flavor experience to consumers.
本发明涉及食品加工中植物蛋白饮料技术领域，具体涉及一种用于制作咖啡拿铁的燕麦奶的制备方法。该燕麦奶由如下质量百分数的原料</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Oat milk for making coffee latte and preparation method thereof |
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