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Fermented oat beverage and preparation method thereof

A technology for oats and beverages, applied in the directions of bacteria, food ingredients, and functions of food ingredients used in food preparation, can solve problems such as limited nutrition and health care functions

Inactive Publication Date: 2017-03-22
SANZHULIANG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, most of the oat fermented beverages published in the research are made of composite substrates such as oats and milk powder or milk, and oats and other grains, and these fermented products are all bactericidal beverages, so the nutritional and health functions are limited.

Method used

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  • Fermented oat beverage and preparation method thereof
  • Fermented oat beverage and preparation method thereof
  • Fermented oat beverage and preparation method thereof

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preparation example Construction

[0030] The present invention also provides a preparation method of oat fermented drink, comprising the following steps:

[0031] A) mixing the oatmeal and water, followed by boiling, refining and filtering, to obtain the oat filtrate;

[0032] B) mixing the sugar substance with the oat filtrate, followed by homogenization and sterilization, to obtain a feed liquid;

[0033] C) Lactobacillus casei zhang, Lactobacillus plantarum P-8 and Bifidobacterium V9 were inoculated into the feed liquid for fermentation, and after the fermentation was completed, an oat fermented beverage was obtained.

[0034] combine figure 1 The preparation method of the oat fermented drink provided by the invention is described in detail, figure 1 The process flow chart for the preparation of the oat fermented drink provided by the present invention.

[0035] In the present invention, oatmeal and water are firstly mixed, followed by boiling, refining and filtering in order to obtain oat filtrate;

[...

Embodiment 1

[0056] Add oatmeal into water, the amount of oatmeal added accounts for 3% of the weight of the water; boil for 90 minutes, and filter the slurry after refining through a 120-mesh sieve to obtain oat filtrate; Granulated sugar is mixed and prepared; the mixed material liquid is subjected to secondary homogenization, the homogenization pressure is 35MPa, and the homogenization temperature is 55°C; sterilized at 85°C for 15min; Lactobacillus plantarum P-8 and Bifidobacterium V9 were mixed in a ratio of 1:1.7:1.1 (wherein the strain vigor of each starter bacterial powder was respectively: Lactobacillus casei zhang was 7.5×10 11 CFU / g, Lactobacillus plantarum P-8 is 3×10 11 CFU / g, Bifidobacterium V9 is 4.5×10 11 CFU / g), the total inoculum size is 0.6×10 7 CFU / mL was added to the lactic acid bacteria mixed starter; the inoculated feed liquid was fermented at a constant temperature of 35°C, and when the pH value reached 3.8, it was immediately cooled to below 5°C to stop fermentat...

Embodiment 2

[0058] Add oatmeal into water, the amount of oatmeal added accounts for 3.7% of the weight of water; boil for 105min, and the slurry after refining is filtered through a 120-mesh sieve to obtain oat filtrate; Granulated sugar was mixed and prepared; the mixture liquid was homogenized twice, the homogenization pressure was 40MPa, and the homogenization temperature was 60°C; sterilized at 90°C for 10 minutes; the sterilized feed liquid was rapidly cooled to 37°C; Lactobacillus casei zhang, Lactobacillus plantarum P-8 and Bifidobacterium V9 were mixed in a ratio of 1:3.8:2.5 (wherein the bacterial strain vigor of each starter bacterial powder was respectively: Lactobacillus casei zhang was 7.5×10 11 CFU / g, Lactobacillus plantarum P-8 is 2×10 11 CFU / g, Bifidobacterium V9 is 3×10 11 CFU / g), the total inoculum size is 1.0×10 7 CFU / mL was added to the lactic acid bacteria mixed starter; the inoculated feed liquid was fermented at a constant temperature of 37°C, and when the pH valu...

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Abstract

The invention provides a fermented oat beverage. The fermented oat beverage is prepared from the following raw materials: oat grains, lactobacillus casei Zhang, Lactobacillus plantarum P-8, bifidobacterium V9, white granulated sugar and water. The fermented oat beverage provided by the invention purely utilizes the oat grains as the raw material for fermentation, and belongs to living bacteria products; thus, the fermented oat beverage has higher nutritional and health-care values. The fermented oat beverage has the following advantages: the fermented oat beverage has high nutritive values of the oat, the health-care functions of the probiotics, and so on. Thus, the fermented oat beverage is suitable for healthy diet demands of the people.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an oat fermented beverage and a preparation method thereof. Background technique [0002] As the only grain on the list of the top ten healthy foods in the world, oatmeal contains more nutrients than other grains and has been recognized as a functional food by the US FDA. It includes unsaturated fatty acids (linoleic acid and linolenic acid), soluble dietary fiber (β-glucan), saponins and other functional active ingredients, which are helpful for softening blood vessels, stabilizing blood sugar, lowering blood cholesterol levels and preventing chronic diseases. etc. have important effects. [0003] As live microbial supplements, probiotics can effectively regulate and improve the intestinal micro-ecosystem when ingested in sufficient quantities, conferring multiple health benefits to the host. A lot of research data prove that the intake of an appropriate amount of liv...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A23C11/10
CPCA23L2/382A23V2002/00A23V2400/125A23V2400/169A23V2400/51A23V2200/30
Inventor 孙治白娜尚世辉
Owner SANZHULIANG GRP CO LTD
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