A kind of tartary buckwheat germ, oat germ compound fermented beverage and preparation method thereof

A technology for oat germ and tartary buckwheat germ, which is applied in dairy products, milk preparations, food science and other directions, can solve the problems of unpleasant product taste and single nutrient composition, and achieves improved nutrient density, improved digestibility, and reduced protein inhibitors. The effect of content

Inactive Publication Date: 2016-06-08
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tartary buckwheat germ and oat germ composite fermented beverage overcomes the shortcomings of single tartary buckwheat juice or oat juice with single flavor and nutritional components and unpleasant taste of the product, improves the digestion and absorption effect of various nutritional components, and makes the product unique to lactic acid fermentation. Nutritious health drinks with unique taste, flavor and aroma

Method used

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  • A kind of tartary buckwheat germ, oat germ compound fermented beverage and preparation method thereof
  • A kind of tartary buckwheat germ, oat germ compound fermented beverage and preparation method thereof
  • A kind of tartary buckwheat germ, oat germ compound fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of tartary buckwheat germ, oat germ composite fermented beverage, used raw material is calculated according to 10Kg, and its raw material composition and content are as follows:

[0048] Tartary buckwheat germ 0.30Kg (3.0%)

[0049] Oat Germ 0.60Kg (6.0%)

[0050] Milk 0.4Kg (4.0%)

[0051] Sucrose 0.12Kg (1.2%)

[0052] Lactose 0.1Kg (1.0%)

[0053] Vitamin C0.002Kg (0.020%)

[0054] NaCl0.0008Kg (0.008%)

[0055] Monoglyceride 0.015Kg (0.15%)

[0056] Sodium hydroxymethylcellulose 0.012Kg (0.12%)

[0057] Xanthan gum 0.018Kg (0.18%)

[0058] Sucrose ester 0.015Kg (0.15%)

[0059]Water 8.4172Kg (84.172%);

[0060] The described tartary buckwheat germ and oat germ composite fermented beverage is prepared by a method comprising the following steps:

[0061] (1) Preparation of tartary buckwheat germ and oat germ

[0062] Screen full grains respectively, tartary buckwheat and oats with good maturity, soak them in 2% hypochlorous acid aqueous solution for ...

Embodiment 2

[0083] A kind of tartary buckwheat germ, oat germ composite fermented beverage, used raw material is calculated according to 10Kg, and its raw material composition and content are as follows:

[0084] Tartary buckwheat germ 0.35Kg (3.5%)

[0085] Oat Germ 0.70Kg (7.0%)

[0086] Milk 0.5Kg (5.0%)

[0087] Sucrose 0.135Kg (1.35%)

[0088] Lactose 0.125Kg (1.25%)

[0089] Vitamin C0.00225Kg (0.0225%)

[0090] NaCl0.0009Kg (0.009%)

[0091] Monoglyceride 0.015Kg (0.15%)

[0092] Sodium hydroxymethylcellulose 0.012Kg (0.12%)

[0093] Xanthan gum 0.018Kg (0.18%)

[0094] Sucrose ester 0.015Kg (0.15%)

[0095] Water 8.12685Kg (81.2685%);

[0096] The described tartary buckwheat germ and oat germ composite fermented beverage is prepared by a method comprising the following steps:

[0097] (1) Preparation of tartary buckwheat germ and oat germ

[0098] Screen full grains respectively, tartary buckwheat and oats with good maturity, soak them in 2% hypochlorous acid aqueous so...

Embodiment 3

[0119] A kind of tartary buckwheat germ, oat germ composite fermented beverage, used raw material is calculated according to 10Kg, and its raw material composition and content are as follows:

[0120] Tartary buckwheat germ 0.4Kg (4.0%)

[0121] Oat Germ 0.80Kg (8.0%)

[0122] Milk 0.6Kg (6.0%)

[0123] Sucrose 0.15Kg (1.5%)

[0124] Lactose 0.15Kg (1.5%)

[0125] Vitamin C0.0025Kg (0.025%)

[0126] NaCl0.001Kg (0.01%)

[0127] Monoglyceride 0.015Kg (0.15%)

[0128] Sodium hydroxymethylcellulose 0.012Kg (0.12%)

[0129] Xanthan gum 0.018Kg (0.18%)

[0130] Sucrose ester 0.015Kg (0.15%)

[0131] Water 7.8365Kg (78.365%);

[0132] The described tartary buckwheat germ and oat germ composite fermented beverage is prepared by a method comprising the following steps:

[0133] (1) Preparation of tartary buckwheat germ and oat germ

[0134] Screen full grains respectively, tartary buckwheat and oats with good maturity, soak them in 2% hypochlorous acid aqueous solution for ...

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Abstract

The invention discloses a compound fermented drink of tartary buckwheat germ and oat germ. The raw materials used are calculated by weight percentage, consisting of 3.0-4.0% tartary buckwheat germ, 6.0-8.0% oat germ, 4.0-6.0% milk, 1.2-1.5% sucrose, 1.0-1.5% lactose, 0.020-0.025% vitamin C, 0.008-0.010% NaCl, 0.15% monoglyceride, 0.12% sodium hydroxymethyl cellulose, 0.18% xanthan gum, 0.15% sucrose ester and the rest water, The preparation method includes the preparation of tartary buckwheat germ and oat germ, the preparation of tartary buckwheat and oat compound germ juice enzymatic solution, and then mixing sucrose, lactose, vitamin C, NaCl, etc. with water and then mixing with tartary buckwheat and oat compound germ juice enzyme The solutions are mixed, followed by steps of homogenization, sterilization, cooling, inoculation, fermentation, post-ripening, etc., to obtain the tartary buckwheat germ and oat germ composite fermented beverage.

Description

technical field [0001] The present invention is a liquid beverage, specifically a novel grain fermented beverage rich in flavonoids, protein, dietary fiber (β-glucan) and other nutritional components produced with tartary buckwheat germ and oat germ as main raw materials. and its preparation process. Background technique [0002] Tartary buckwheat, also known as F. tatarium, is an important small grain crop and a medicinal and edible plant. Tartary buckwheat contains a variety of flavonoids, of which rutin accounts for about 80% of the total flavonoids in tartary buckwheat. , is the main source of dietary flavonoids. Oat (Arena Sativa L.) is one of the eight major food crops for human beings. The water-soluble dietary fiber in oat is 4.7 times and 7.7 times that of wheat and corn respectively. Oat also contains β-glucan and other substances. Both buckwheat and oatmeal have unique dietary and health functions such as lowering cholesterol and preventing diabetes, constipatio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23C9/13
CPCA23C9/1307A23L2/382
Inventor 周小理周一鸣路远崔琳琳谢凡柴培王青李星
Owner SHANGHAI INST OF TECH
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