Preparation method of fermentation type oat dairy product

A dairy product and fermented technology, which is applied in the field of fermented oat milk product preparation, can solve the problems of incomplete conversion of nutrients into absorbable components and single form of oat deep-processing products, and achieve good flavor, delicate taste and reduced production costs Effect

Inactive Publication Date: 2019-03-08
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In order to solve the above problems, the present invention provides a method for preparing fermented oat dairy products. This method solves the problem that the oat deep-processed product has a single form and the nutrition cannot be fully converted into absorbable components. The process of secondary fermentation is adopted. Ferment the oats once to refine the bark, and then add inoculated starter for secondary fermentation, which not only reduces the acidity of the fermentation liquid, improves stability, but also brings a unique flavor

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  • Preparation method of fermentation type oat dairy product
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  • Preparation method of fermentation type oat dairy product

Examples

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Effect test

Embodiment 1

[0034] A method for preparing a fermented oat milk product, comprising the steps of:

[0035] A: Soak the oats in warm water at a temperature of 30°C for 30 minutes, wash them with clean water, and cook them at 100°C for 40 minutes to obtain steamed oats, then cool the steamed oats to 35°C; mix the steamed oats with The mass ratio of Angel sweet wine koji is 900:1, and the sweet embryos are obtained after mixing and fermenting at 35°C for 10hh. The sweet embryos prepared above are placed in a pasteurized tank at 85°C, kept for 15min, and then rapidly cooled to 4°C;

[0036] B: Set the concentration to 2.0×10 6 Mix CFU / mL Bifidobacterium lactis BB-12 with sterilized raw milk at a mass ratio of 1:1000 to obtain a raw milk mixed bacterial solution; then mix raw milk mixed bacterial solution with white sugar at a mass ratio of 20:1 After homogenization, add the sweet embryo prepared in step A of the same quality as raw milk to carry out fermentation. The fermentation temperature...

Embodiment 2

[0039] A method for preparing a fermented oat milk product, comprising the steps of:

[0040] A: Soak the oats in warm water at a temperature of 30°C for 30 minutes, wash them with clean water, and cook them at 100°C for 40 minutes to obtain steamed oats, then cool the steamed oats to 40°C; The mass ratio of Qitian wine koji is 1000:1, and the sweet embryos are obtained after mixing and fermenting at 40°C for 11 hours. Put the prepared sweet embryos in a pasteurization tank at 85°C for 15 minutes, and then quickly cool to 4°C;

[0041] B: Set the concentration to 2.0×10 6 CFU / mL Bifidobacterium lactis BB-12 was mixed with raw milk obtained from sterilized raw milk at a ratio of 1:1000; then the raw milk mixed bacteria liquid and white sugar were mixed at a mass ratio of 25:1, and then added with Fermentation is carried out in the sweet embryos prepared in step A of the quality of raw milk, and the fermentation temperature is 30°C for 11 hours under constant temperature condit...

Embodiment 3

[0044] A method for preparing a fermented oat milk product, comprising the steps of:

[0045] A: Soak the oats in warm water at 30°C for 12-14 hours, wash them with clean water, and cook them at 110°C for 40 minutes to obtain steamed oats, then cool the steamed oats to 45°C; The mass ratio of Angel sweet wine koji is 1100:1, and the sweet embryos are obtained after mixing and fermenting at 45°C for 10h-12h, and the sweet embryos prepared above are placed in a pasteurization tank at 85°C, kept for 15min, and then rapidly cooled to 4°C to obtain primary fermentation products;

[0046] B: Set the concentration to 2.0×10 6 CFU / mL Bifidobacterium lactis BB-12 was mixed with raw milk obtained from sterilized raw milk at a ratio of 1:1000; then the raw milk mixed bacteria liquid and white sugar were mixed at a mass ratio of 30:1, and then added with Fermentation is carried out in the sweet embryos prepared in step A of the quality of raw milk, and the fermentation temperature is 12...

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Abstract

The present invention discloses a preparation method of a fermentation type oat dairy product. The method solves problems that oat deep processing products are single in form and nutrients cannot be fully converted into absorbable components. A secondary fermentation technology is used. Firstly, oats are subjected to a first fermentation to soften oat skin and then an inoculation fermentation agent is added for the secondary fermentation. The preparation method reduces acidity of fermentation liquid, improves stability, refines the oat skin, improves a utilization rate of the raw material, andat the same time brings a unique flavor.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a method for preparing a fermented oat milk product. 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 body, but a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 李金晏郑灵芝黄鹭强赵兰
Owner FUJIAN NORMAL UNIV
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