Fermented oat beverage and production method thereof

Abstract

The invention discloses a fermented oat beverage and a production method thereof, and the fermented oat beverage comprises the following components in percentage by weight: 8-30% of enzymolysis oat powder, 60-85% of water, 0-8% of cane sugar, 0-2% of soybean protein isolate, 0.1-3.0% of glucose, 0.4-1.2% of a compound stabilizer and a lactic acid bacteria starter. According to the preparation method, through the technological means of raw material pretreatment, fermentation strain screening optimization, emulsion stabilizer selection, product flavor control and the like, globulin of the oat powder is protected against denaturation in the lactic acid bacteria fermentation process, no obvious bad flavor exists after fermentation, it is guaranteed that the product is smooth and thick in taste and pure in flavor, and no obvious aging, bleeding and other problems exist in the storage process.

Description

technical field [0001] The invention relates to the field of food, in particular to a fermented oat drink and a production method thereof. Background technique [0002] Oatmeal is a low-sugar, high-nutrition food. It is not only rich in fat, protein, and dietary fiber, but also contains 8 kinds of amino acids and vitamin E needed by the human body. It can promote gastrointestinal motility, low in calories, and has multiple health benefits . However, ordinary oats are not easily absorbed by the human body because they have not been fermented by enzymolysis and the nutrients have not been transformed and degraded. [0003] With the deepening of the concept of healthy life, plant-based fermented drinks, as a new green drink, have received more and more attention. There are many kinds of plant raw materials, and the components of various plants are quite different from those of milk. The stability system in the existing fermented milk drinks is not suitable for plant fermented...

AI Technical Summary

Problems solved by technology

There are many kinds of plant raw materials, and the components of various plants are quite different from those of milk. The stability system in the existing fermented milk drinks is not suitable for plant fermented drinks. At present, the plant fermented drinks on the domestic market are still in the research and development stage. Fermented plant-based beverages often have rough textures, unacceptable flavors, and poor product stability

The existing plant-based fermentation process usually solves the problem of poor flavor and poor stability of the product by adding a very high proportion of milk ingredients, etc.

At the same time, most of the current research on plant-based fermentation focuses on fermented soy milk, and there is very little research on fermented oat beverages.