Oat beverage based on enzymolysis treatment combined with lactobacillus fermentation and preparation method
By using enzymatic hydrolysis and lactic acid bacteria fermentation, the problems of low starch utilization and destruction of functional components in oat beverages have been solved, resulting in oat beverages with high protein and high β-glucan content, which enhance antioxidant activity and sensory quality.
CN120982675APending Publication Date: 2025-11-21INNER MONGOLIA AGRICULTURAL UNIVERSITY
0 Cites 0 Cited by
Patent Information
- Application Number
- CN202511219076.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-28
- Publication Date
- 2025-11-21
AI Technical Summary
Technical Problem
Traditional oat beverage processing methods suffer from high viscosity, sticky texture, destruction of functional components, and over-reliance on dairy products. Furthermore, starch utilization is low in pure oat-based fermentation.
Method used
An oat beverage was prepared by using a combination of enzymatic hydrolysis and lactic acid bacteria fermentation. Oat flour was treated with α-amylase and saccharifying enzyme, and then fermented with a mixture of Streptococcus thermophilus and Lactobacillus plantarum.
Benefits of technology
It improves the utilization rate of starch in oat beverages, increases protein content and the content of functional ingredients such as β-glucan, enhances antioxidant activity and sensory quality, and improves taste and stability.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses an oat beverage based on enzymolysis treatment combined with lactobacillus fermentation and a preparation method, and belongs to the technical field of food processing, the method comprises the following steps: S1, preparing oat powder; s2, preparing oat pulp; s3, performing enzymolysis treatment on the oat pulp, namely adding biological enzyme into the oat pulp for performing enzymolysis reaction to obtain enzymatic hydrolysate; s4, performing enzyme deactivation treatment; s5, sterilization treatment; s6, performing fermentation treatment: performing microbial fermentation treatment on the sterilized enzymatic hydrolysate to obtain fermentation liquor; and S7, filtering treatment. The method solves the two problems of excessive dependence on compounding of dairy products and low starch utilization rate in pure oat-based fermentation in the existing preparation of the oat fermented beverage, and the oat beverage prepared by the method has the unique flavor of oat, and also has the characteristics of high content of functional components and good palatability; the taste preference of consumers can be better met.
Need to check novelty before this filing date? Find Prior Art