BICI technology in oat milk production

        BICI technology is a new technology researched and developed by the Beijing Institute of Collaborative Innovation (BICI). BICI technology with equipment that can grind solid or liquid form combined with advanced sterilization equipment produces a super-smooth, residue-free product while still retaining the delicious flavor and nutrients of the ingredients. environmentally friendly.

         Currently, products on the market often use steam thermal extraction technology. Although the extraction efficiency is high, the finished product does not match the original flavor. On the other hand, cold extraction technology helps bring good flavor to plant milk and coffee, but it takes time for the soaking phase and does not retain the nutrients inherent in each ingredient. Both of the above technologies release a large amount of residue. More specifically, in the production of oat milk, controlling the degree of enzymatic hydrolysis is difficult. If the enzymatic hydrolysis exceeds the level, it will lead to diluted oat milk. In addition to maintaining the smoothness of the product, it is necessary to go through a filtering stage. However, this leads to a loss of fiber and other nutrients. Therefore, the industry, especially the beverage and food industry, needs new technologies to support, thereby opening up new paths for the industry. The appearance of BICI Technology is considered a technology that completely solves the concerns of the industrial production industry.

BASIC BICI POWDER GRINDING TECHNOLOGICAL PROCESS

                             Raw materials – Grinder – Deaeration – High pressure jet mill – Filter

PROCESS OF APPLYING BICI TECHNOLOGY IN OAT MILK PRODUCTION

1. Enzyme enhanced wet grinding

Grinding oats with water in circle motion at room temperature, amylase enzyme is added in grinding water to lower the viscosity

2. Enzyming and deactivation
3. High pressure jet Mill
4. Blending
5. Homogenization
6. Sterilization

ADVANTAGES OF APPLYING BICI TECHNOLOGY IN OAT MILK PRODUCTION

       In the traditional oat milk production process, controlling the degree of enzymatic hydrolysis is difficult, and if the enzymatic hydrolysis exceeds the level, it will lead to diluted oat milk, in addition to maintaining the smooth of the oat milk, needs to go through a filtering stage and that leads to loss of fiber and other nutrients. The biggest advantage of applying BICI technology to oat milk production is:

• Utilizing raw materials, improving the stability of the product     
• Ultrafine pulverization, product upgraded to whole components oat milk, healthier and tastes better.
• Retains fiber and other nutrients
• Lower operation and management cost.

BASIC EQUIPMENT: Cold grinding system, Continuous in-line amylase enzyming and deactivation system, Glucoamylase enzyming system, High pressure jet mill system

• Using cold water grinding, the slurry viscosity is lower, which is conducive to grinding and pumping
• Continuous in-line amylase enzyming system is able to precisely control the amylase enzyming process by controllable and adjustable enzyming time.
• Glucoamylase enzyme system  is used to increase the sweetness of the product
• High pressure jet mill system includes dual filters.
• Depending on technological requirements, the next process can use additional sterilization machines, filling machines, packing machines, etc.

ESTIMATED INVESTMENT COSTS: Contact for details

ABILITY OF PRODUCTION UNITS AND PARTICIPATING PROJECTS

        BICI Food was founded in 2015 as a subsidiary of the Beijing Institute of Collaborative Innovation (BICI).  The company’s core management team and technical resources are developed from the BICI Food Center. BICI Food is a cutting-edge and national high-tech enterprise in the field of international food innovation that utilizes its advantages to develop a government-industry-university research collaborative food innovation platform, and to pioneer rapid technical advancement and market development.

         BICI：

• Developed whole grain ultra-fine crushing equipment and rapid grain mixing powder production technology has reached the international advanced level, and ten enterprises such as Bule, Ximai, Konka, Guzhichan, Tibet Shigatse Barley National Poverty Alleviation Project and other ten enterprises have cooperated to produce oats, barley and other whole grain rapid blending products
• Cooperate with SEAMILD in cryogenic grinding system and rapidly dispersible grain flour production line
• Cooperate with BLACK SESAME in low grinding system – Large-scale nano-grinding technology is implanted in the field of food processing to achieve ultra-fine grinding
• Cooperated with DÖHLER in wet mill, Designed the first large-scale continuous precise enzymolysis high-concentration oat beverage production line for Döhler
• Cooperate with Tetra Pak, YiHai Kerry, NONGFU SPRING in High pressure jet mill pulping system