Symbiotic oat functional beverage and preparation method thereof

A functional and oat technology, applied in food science and other directions, can solve the problem of low consumption of oat food, and achieve the effects of enhancing human immunity, saving energy and promoting health.

Inactive Publication Date: 2013-09-04
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, consumption of oat-based foods is generally low due to a lack of products that clearly claim to be produced with oats and are acceptable to the general public

Method used

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  • Symbiotic oat functional beverage and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The symbiotic oat functional beverage is characterized in that the symbiotic oat is added in the following percentage by weight and mixed, and then homogeneously prepared.

[0018] 1. The fermented oat base material is prepared through the following steps: the weight of the symbiotic oat functional beverage is 4000g, which accounts for 10.0% of the weight of the fermented oat base material. Cut twice, add 5% of the weight of the symbiotic oatmeal functional drink, that is, 200g of sugar, 1.0%, that is, 40g of inulin, 0.2%, that is, 8g of pectin, and 0.2%, that is, 8g of carrageenan. The solution is then heated to a viscous state at 80°C, and then sterilized at 121°C for 15 minutes. When the mixture is cooled to 40°C, add 0.0025% of the weight of the fermented oat base material, that is, 0.05g of plant Lactobacillus starter was fermented at 37°C for 24h. After the fermentation was completed, the mixture was cooled to 4°C and stored in a refrigerator (storage temperature ...

Embodiment 2

[0035] The symbiotic oat functional beverage is characterized in that the symbiotic oat is added in the following percentage by weight and mixed, and then homogeneously prepared.

[0036] 1. The fermented oat base material is prepared through the following steps: the weight of the symbiotic oat functional beverage is 4000g, which will account for 5.0% of the weight of the fermented oat base material, that is, 140g of whole wheat oat flour is dissolved in water, hydrated for 30 minutes, and colloidal sheared Cut twice, add 10% of the weight of the symbiotic oatmeal functional drink, that is, 400g of sugar, 2.0%, that is, 80g of inulin, 1.0%, that is, 40g of pectin, and 1.0%, that is, 40g of carrageenan. Then heat the solution at 80°C to a viscous state, and then sterilize it at 121°C for 15 minutes. When the mixture is cooled to 40°C, add 0.005% of the mass of the fermented oat base material, that is, 0.14g of Lactobacillus plantarum to ferment Fermented at 37°C for 24 hours. A...

Embodiment 3

[0042] The symbiotic oat functional beverage is characterized in that the symbiotic oat is added in the following percentage by weight and mixed, and then homogeneously prepared.

[0043] 1. The fermented oat base material is prepared through the following steps: the weight of the symbiotic oat functional beverage is 4000g, which will account for 20.0% of the weight of the fermented oat base material, that is, 240g of whole wheat oat flour is dissolved in water, hydrated for 30min, and colloidal. Cut twice, add 12% of the weight of the symbiotic oatmeal functional drink, that is, 480g of sugar, 0.5%, that is, 20g of inulin, 0.5%, that is, 20g of pectin, and 0.5%, that is, 20g of carrageenan, mixed and dissolved solution, then heated to a viscous state at 80°C, and then sterilized at 121°C for 15 minutes. When the mixture was cooled to 40°C, add 0.01% of the mass of the fermented oat base material, that is, 0.12g of plant Lactobacillus starter was fermented at 37°C for 24h. Aft...

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Abstract

The invention provides a symbiotic oat functional beverage and a preparation method thereof, belonging to the field of functional health food. The symbiotic oat functional beverage has the main constituents of: 30%-70% of oat base stock fermented by probiotics, 0.05%-0.2% of oat spice, 0.1%-0.3% of citric acid, and the balance of pure water, wherein the fermented oat base stock is composed of whole wheat oat powder, sugar, inulin, pectin and carrageenan. The preparation method comprises two processes of preparation of the fermented oat base stock and preparation of the beverage. The symbiotic oat functional beverage provided by the invention has a high nutritive value, and has the capability of reducing the contents of cholesterol, triglyceride and others in the blood; and moreover, the symbiotic oat functional beverage contains probiotics, dietary fiber, fructooligosaccharide, and so on, and can be used for promoting health of an intestinal digestion system. The invention provides a relatively simple processing mode for the oat-related products. The preparation method is easy to operate, and energy can be saved.

Description

technical field [0001] The invention belongs to the field of functional health food, in particular to a symbiotic oatmeal functional drink and a preparation method thereof. Background technique [0002] Oats, also known as brome, wild wheat. Oat is a worldwide cultivated crop with a long history of cultivation in China. Oats have high nutritional value, crude protein is about 15.6%, fat is 8.8%, and the content ranks first among cereal crops. The 8 essential amino acids in oats are not only high in content, but also balanced in proportion; among them, the content of lysine is more than 2 times that of wheat and rice, and the content of tryptophan is more than 17 times that of wheat and rice. There are also elements such as starch releasing heat and phosphorus, iron, calcium, etc., and its nutritional value is among the best. At the same time, oatmeal contains a variety of substances that can lower cholesterol, such as monounsaturated fatty acids, soluble fiber, saponins, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/56A23L2/62
Inventor 郭明若梁淑霞杨瑞舒张铁华郑健
Owner JILIN UNIV
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