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Lactobacillus rhamnosus fermented oat milk and preparation method thereof

A technology of Lactobacillus rhamnosus and a production method, which is applied to the field of oat milk fermented by Lactobacillus rhamnosus and its production, can solve problems such as poor survival of beneficial bacteria, contamination by miscellaneous bacteria, short product shelf life and the like, and achieve long storage survival time. , the effect of high viable count and good industrialization prospects

Pending Publication Date: 2022-04-01
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the pure Lactobacillus rhamnosus fermentation products are based on milk, but the products often have bitter taste and peculiar smell, and after a certain period of storage, there will be contamination by bacteria, and the survival of beneficial bacteria is poor, and the shelf life of the product is short.

Method used

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  • Lactobacillus rhamnosus fermented oat milk and preparation method thereof
  • Lactobacillus rhamnosus fermented oat milk and preparation method thereof
  • Lactobacillus rhamnosus fermented oat milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Example 1 Preparation of Mouse Lactobacillus Oatmeal Milk

[0077] Preparation 1: Weigh 1 parts by weight of oatmeal powder, 1 weight sucrose, 1 weight of lyophilic fig and 7 parts by weight water, stir mix, and homogenate. Cooling at 60 ° C for 1 h, cooking (100 ° C 1H). Refilibrate, homogenate, cooled after vaccination 1.0x10 6 CFU / ml Lactobacillus rhamnosus kf7, 37 ° C is fermented for 8 h.

[0078] Preparation 2: Weigh 1 part weight oatmeal powder, 1 weight sucrose, 2 parts by weight of lyophilic fig and 6 parts by weight of water, stir mix, and homogenate. Cooling at 60 ° C for 1 h, cooking (100 ° C 1H). Refilibrate, homogenate, cooled after vaccination 1.0x10 7 CFU / ml Lactobacillus rhamnosus kf7, 37 ° C is fermented for 8 h.

[0079]Preparation 3: Weigh 3 parts by weight of oatmeal powder, 1 weight sucrose, 2 parts by weight of lyophilic fig and 4 parts by weight of water, stir mix, and homogenate. 70 ° C was held for 1 h, cooked (100 ° C 2H) was cooled. Refilibra...

Embodiment 2

[0085] Example 2 Rats Lactobacillus fermented oatmeal storage survival

[0086] According to the preparation of Example 1, a mouse Li-sugar latex fungus was produced, and after 30 ° C, it was stored at 10 ° C, and the gradient was diluted, and the oxygen contaminite was measured by Lb medium, and MrS medium was counted by MRS Liose. Lactobacillus, the experimental results are shown in Table 2.30 Heat, and the number of live bacteria in the fermented milk obtained by the preparation example 2 of the present invention is not obvious, and it can still reach 5.0 × 10 after 30 days. 8 CFU / G, far higher than lactic acid bacteria beverage hygiene standards (GB 16321-2003) on "Lactic acid bacteria minimum standard: 1.0 × 10 6 Relevant regulations of CFU / g. Therefore, the rats in the fermented dairy in the fermented dairy obtained by the method of the present invention have a high survival rate, in the storage period, the fermented dairy still maintains substantially no state of alcoho...

Embodiment 3

[0090] Example 3 Flavor Contrast Experiment

[0091] The adults in the preparation of Example 1 in Example 1 of the present invention were prepared with papaya, and pineapple alternative to the preparation of fermented emulsion, and the preparation of 2 to produce oatmunctival milk.

[0092] Take the taste test, 50 tested people. Tasting method: Tasting in a manner that is not named; the color, flavor, taste and texture of the above fermented milk products are separately scored, each of which is 25 points, calculating average division and its total score, statistical results record Table 3.

[0093] At the same time, according to the views given to the overall preferences of the product, the statistics are recorded in Table 4 for each item.

[0094] Table 3 taste test

[0095]

[0096] Table 4 Product Pixabay Level Test Results Data Statistics

[0097]

[0098] In terms of product taste, oat fermented milk prepared by the method of prepared by the present invention is higher t...

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Abstract

The invention belongs to the field of fermented milk preparation, and discloses lactobacillus rhamnosus fermented oat milk and a preparation method thereof. The fermented oat milk is obtained by fermenting lactobacillus rhamnosus serving as a strain. Compared with other similar products, the lactobacillus rhamnosus fermented oat milk prepared by the preparation method of the fermented oat milk has the advantages of being natural and delicious, unique in texture, free of infectious microbe contamination after being stored for a long time, long in quality guarantee period, high in viable count, stable and not prone to layering, and the lactobacillus rhamnosus fermented oat milk is suitable for being eaten by people. Therefore, the problems of bitter taste, peculiar smell, short shelf life and the like in the prior art can be effectively solved, and the product is suitable for various different people and has a good industrialization prospect.

Description

Technical field [0001] The present invention relates to the field of microbial technology and the field of fermentation techniques, and more particularly to a mouse, Lactobacillus fermented oatmeal and its production methods. Background technique [0002] Oatmeal is the sixth largest grain crop in the world, which is rich in protein, unsaturated fatty acids, and various dietary fibers. In addition, calcium, iron, phosphorus, vitamins and phenolic materials, the functional composition content is relative to other cereals Higher is a kind of nutrient-rich cereals. Rats Lactobacillus have antagonistic pathogens, regulates intestinal flora, synthesizing a variety of vitamins, reducing cholesterol, preventing cancer, and enhancing immune. The combination of both will give full play to their respective advantages to meet the growing needs of consumers. Whether the product is delicious, often determines whether the product can be an important factor for consumers. [0003] At present, m...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCY02A40/90
Inventor 张红发刘振民游春苹
Owner BRIGHT DAIRY & FOOD
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