Preparation technology for oats biological fermented milk

A bio-fermentation and preparation process technology, applied in the field of preparation of oat bio-fermented milk, can solve the problems of insufficient conversion of nutrients into absorbable components, single form, etc., so as to inhibit the production of spoilage bacteria and molds, prevent cerebrovascular diseases, reduce The effect of content

Inactive Publication Date: 2010-05-19
山西金绿禾燕麦研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a preparation process of oat bio-fermented milk in order to solve the problem that the existing oat deep-processing products have a single form and the nutrition cannot be fully converted into absorbable components

Method used

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  • Preparation technology for oats biological fermented milk
  • Preparation technology for oats biological fermented milk

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: raw material is oat and soybean,

[0030] A preparation process of oat biologically fermented milk, comprising the following steps:

[0031] preparation of the fermentation substrate,

[0032] Rinse 5 kg of oats and 2 kg of soybeans that have been cleaned of debris such as stones, moldy particles, etc., with clean water to remove soil, dust, and fine debris.

[0033] 1. Soak oats and soybeans in water respectively, the weight ratio of material to water is 1:3, the water temperature is 20°C, and the time is 8 hours. It is best to add 0.2% NaHCO of the total weight of raw materials 3 , can shorten the soaking time and can remove the pigment in the soybean well.

[0034] The soaked soybeans are blanched with boiling water or steam to inactivate lipoxygenase and reduce the beany smell. The blanching temperature is 95° C. for 7 minutes.

[0035] 2. Mix the oats with the soybeans treated in the previous step for thermal grinding, extraction and separation, us...

Embodiment 2

[0041] Embodiment 2: raw materials are oats and soybeans,

[0042] A preparation process of oat biologically fermented milk, comprising the following steps:

[0043] Preparation of fermentation substrate

[0044] Rinse 5 kg of oats and 3 kg of soybeans that have been cleaned of debris such as stones, moldy particles, etc., with clean water to remove dirt, dust, and fine debris.

[0045] 1. Soak oats and soybeans in water respectively, the weight ratio of material to water is 1:2, the water temperature is 10°C, and the time is 6 hours. It is best to add 0.1% NaHCO 3 , can shorten the soaking time and can remove the pigment in the soybean well.

[0046] The soaked soybeans are blanched with boiling water or steam to inactivate lipoxygenase and reduce the beany smell. The blanching temperature is 90° C. for 2 minutes.

[0047] 2. Mix the oats and the soybeans treated in the previous step for hot grinding, extraction and separation. Use hot water at 80°C, the amount of water is...

Embodiment 3

[0053] Embodiment 3, raw material is oat and soybean,

[0054] A preparation process of oat biologically fermented milk, comprising the following steps:

[0055] Preparation of fermentation substrate

[0056] First, rinse 5 kg of oats and 1 kg of soybeans that have been cleaned of debris such as stones and moldy particles, with clean water to remove soil, dust, and fine debris.

[0057] 1. Soak oats and soybeans in water respectively, the weight ratio of material and water is 1:5, the water temperature is 65°C, and the time is 10 hours. It is best to add 0.3% NaHCO 3 , can shorten the soaking time and can remove the pigment in the soybean well.

[0058] The soaked soybeans are blanched with boiling water or steam to inactivate lipoxygenase and reduce the beany smell. The blanching temperature is 100° C. for 10 minutes.

[0059] 2. Mix the oats and the soybeans treated in the previous step for hot grinding, extraction and separation. Use hot water at 90°C, the amount of wate...

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Abstract

The invention relates to a method for preparing oat further processed product, which in detail relates to a process of producing oat biological fermentation milk. It solves problem of unimodal oat furthered processed product and insufficient transfer of nutrition to absorbent component. It mainly comprises following steps: immersing oat and soybean, grinding, and fermentation. The invention takesoat and soybean as raw material, that is not only because the production is low, but also because the two material contains abundant high-quality plant protein, edible fiber, unsaturated fatty acid, calcium, ferro, zinc and selenium and other microelement and vitamin, the functional factor of beta-dextran. So the prepared oat soybean lactic acid bacteria beverage is rich in protein, coccus, bacillus, functional factor of beta-dextran, multiple microelement, vitamin and contains no cholesterol and animal fat.

Description

technical field [0001] The invention relates to a preparation method of oat deep-processing products, in particular to a preparation process of oat bio-fermented milk. Background technique [0002] The fat content of oatmeal ranks first among all grains, equivalent to 4 to 5 times that of rice and white flour, and its fat is mainly composed of monounsaturated fatty acids, linoleic acid and sublinolenic acid, and linoleic acid alone accounts for 35% to 52% of all unsaturated fatty acids. Oatmeal contains 8 kinds of amino acids and vitamin E needed by the human body, and its content is also higher than that of rice and flour. Oats also contain vitamins B1, B2 and folic acid, as well as calcium, phosphorus, iron, zinc, manganese and other minerals and trace elements. Oatmeal is not only rich in nutrients, but also has high nutritional value. A variety of enzymes contained in oats have strong vitality, which can not only inhibit the formation of senile plaques in the human bo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L1/10A23L1/29A23L7/10A23L11/50A23L11/65A23L33/00
Inventor 田向东
Owner 山西金绿禾燕麦研究所
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