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Preparation process of oat bran fermented beverage and oat bran fermented beverage

A technology of oat bran and fermented beverages, which is applied in the preparation of oat bran fermented beverages and in the field of oat bran fermented beverages, and can solve the problems of rough taste of oat bran

Inactive Publication Date: 2020-03-24
内蒙古燕谷坊全谷物产业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the deficiencies in the prior art, the present invention provides a preparation process of oat bran fermented beverage and the oat bran fermented beverage prepared by the preparation process, so as to solve the problem of rough taste of oat bran

Method used

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  • Preparation process of oat bran fermented beverage and oat bran fermented beverage
  • Preparation process of oat bran fermented beverage and oat bran fermented beverage
  • Preparation process of oat bran fermented beverage and oat bran fermented beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0036] The preparation technology of oat bran fermented beverage comprises the following steps: (1) 15kg of water is put into a blending tank, 25g of bacteria and 5kg of oat bran are proofed with warm water for 12 hours. The strains include selenium yeast, brewer's yeast and lactic acid bacteria at a weight ratio of 1.2:0.5:1.

[0037] (2) Fermentation tanks 1 and 2 are cleaned and sterilized, and fermenting tanks 1 and 2 are injected with water 10 times the weight of the proofer, and the temperature is controlled at 25-32°C.

[0038] (3) Add the mixture of strains and oat bran in the fermenter, add white granulated sugar whose weight is 1 / 10 of the proofer, and stir for 15 minutes.

[0039] (4) Seal the jar, control the temperature at 25-32° C., and ferment for 24 hours. After the fermentation is completed, if the pH value of the mixture is 3.8-4.0, the fermentation is qualified, otherwise check the problem. There are heating or cooling devices in the fermenter.

[0040] (...

Embodiment 2

[0043] The preparation technology of oat bran fermented beverage comprises the following steps: (1) 13.3kg of water is put into a blending tank, 25g of bacteria and 3.75kg of oat bran are proofed with warm water for 8 hours. The strains include selenium yeast, brewer's yeast and lactic acid bacteria with a weight ratio of 1:0.6:1.1.

[0044] (2) Fermentation tanks 1 and 2 are cleaned and sterilized, and fermenting tanks 1 and 2 are injected with water 30 times the weight of the proofer, and the temperature is controlled at 25-32°C.

[0045] (3) Add the mixture of strains and oat bran in the fermenter, add white granulated sugar whose weight is 1 / 30 of the proofer, and stir for 15 minutes.

[0046] (4) Seal the jar, control the temperature at 25-32° C., and ferment for 24 hours. After the fermentation is completed, if the pH value of the mixture is 3.8-4.0, the fermentation is qualified, otherwise check the problem. There are heating or cooling devices in the fermenter.

[0...

Embodiment 3

[0049] The preparation process of oat bran fermented beverage comprises the following steps: (1) 16.3kg of water is put into a blending tank, 25g of bacteria and 4.5kg of oat bran are proofed with warm water for 10 hours. The strains include selenium yeast, beer yeast and lactic acid bacteria with a weight ratio of 1.1:0.55:1.1.

[0050] (2) Fermentation tanks 1 and 2 are cleaned and sterilized, and fermenting tanks 1 and 2 are injected with water 20 times the weight of the proofer, and the temperature is controlled at 25-32°C.

[0051] (3) Add the mixture of strains and oat bran in the fermenter, add white granulated sugar with a weight of 1 / 20 of the proofer, and stir for 15 minutes.

[0052] (4) Seal the jar, control the temperature at 25-32° C., and ferment for 24 hours. After the fermentation is completed, if the pH value of the mixture is 3.8-4.0, the fermentation is qualified, otherwise check the problem. There are heating or cooling devices in the fermenter.

[0053...

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Abstract

The invention provides a preparation process of an oat bran fermented beverage. The process comprises the following steps: (1) primary blending: mixing oat bran and water, inoculating oat bran with strains after the oat bran fully absorbs water, and performing proofing with warm water to obtain a fermented material; (2) second blending: controlling the temperature of a fermentation tank to be 25-32 DEG C, adding a proofing product into the fermentation tank, adding white granulated sugar, and performing uniform stirring; (3) fermentation: controlling the temperature of the fermentation tank tobe 25-32 DEG C, and performing fermentation to enable the pH value of a fermented mixture to be 3.5-4.0; and (4) third blending: adding honey into the fermented mixture, and performing uniform stirring and filtering to obtain filtrate. The invention also provides the oat bran fermented beverage prepared by the preparation process. The oat bran fermented beverage prepared by optimizing the strains, improving the bad flavor of the bran, reasonably controlling the fermentation time and temperature, controlling the pH value, controlling the strains and the like is unique in flavor and pure in taste.

Description

technical field [0001] The invention belongs to the technical field of fermented beverage preparation, and in particular relates to a preparation process of an oat bran fermented beverage and the oat bran fermented beverage. Background technique [0002] Among natural grains, only oats and barley contain water-soluble dietary fiber, especially oat water-soluble dietary fiber β-glucan. Water-soluble dietary fiber (soluble dietary fiber) can absorb a large amount of cholesterol in the body and excrete it from the body, thereby reducing the cholesterol content in the blood. β-glucan is mainly concentrated in the embryonic cell wall and sub-aleurone layer, connected by β-(1-3), (1-4) glycosidic bonds, forming a tough, complex and relatively inert cell wall, which supports and protects biological Somatic cells and the cytoskeletal role of biologically active substances in cells. This suggests that the bran layer is where the nutrients really gather. [0003] Oat bran also cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
CPCA23L2/382
Inventor 孙树江余治权彭程马润喜
Owner 内蒙古燕谷坊全谷物产业发展有限责任公司