Pure plant-based fermented milk and preparation method thereof

Abstract

The invention belongs to the technical field of microbial fermentation, and relates to pure plant-based fermented milk and a preparation method thereof. The fermented milk is prepared by inoculating bifidobacterium animalis in a pure plant base material, the pure plant base material comprises oats, a carbon source, figs and water, and the weight ratio of the oats to the carbon source to the figs to the water is (0.5-25): 1: (0.8-21): (4-45). The fermented milk prepared by the method provided by the invention is fermented based on pure plants, is free from bitter taste or peculiar smell, has the advantages of being natural and delicious, is free from infectious microbe pollution and long in shelf life through pure fermentation, effectively solves the problems of bitter taste, peculiar smell, short shelf life and the like of other similar products in the prior art, and has a good industrialization prospect.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, and relates to pure plant-based fermented milk and a preparation method thereof. Background technique [0002] Animal bifidobacteria have beneficial functions such as antagonizing pathogenic bacteria, regulating intestinal flora, synthesizing multivitamins, lowering cholesterol, preventing cancer, and enhancing immunity. Oat is the sixth largest food crop in the world. It is rich in protein, unsaturated fatty acids and various dietary fibers. In addition, it is also rich in calcium, iron, phosphorus, vitamins and phenols. Its functional component content is higher than that of other grains Higher, it is a kind of grain with rich nutrition and health care effect. Combining the two to give full play to their respective advantages, Bifidobacterium animal fermented oat milk contains beneficial ingredients such as dietary fiber, β-glucan and high-concentration live bacteria, and is low...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the pure bifidobacterium animal fermentation products are based on milk, but when the bifidobacterium animalis is fermented in milk, it often produces peculiar smell, which is difficult to remove; and the protease added in the fermentation process hydrolyzes oats, which will release bitter amino acids. And enter the bitter taste of the final product, making the product have a peculiar smell, which is difficult to be accepted by most consumers

However, animal bifidobacteria fermented products obtained by pure plant-based fermentation have problems such as poor taste, peculiar smell, contamination by bacteria, and short shelf life.

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