Oat milk rich in prebiotics and preparation method thereof

Abstract

The present invention relates to the field of food technology, and in particular to an oat milk rich in prebiotics and a preparation method thereof. The present invention uses oat flour, Prunus mume, Polygonatum sibiricum, Tremella fuciformis polysaccharide, xylitol, mogroside and inulin, which have the functions of aiding digestion and absorption, increasing the body's antioxidant capacity, improving immunity, providing nutrition and the like, as raw materials, to give the oat milk excellent effects of aiding digestion and absorption, increasing the body's antioxidant capacity, improving immunity, providing nutrition and the like.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to oat milk rich in prebiotics and a preparation method thereof. Background Art

[0002] Oats contain selenium, which is the active component of glutathione peroxidase. It can prevent the oxidative damage of pancreatic β cells, make them function normally, promote sugar metabolism, lower blood sugar and urine sugar, and improve the symptoms of diabetic patients. Oats contain a large amount of soluble fiber of dietary fiber, which can regulate blood sugar and blood lipids in the body. Oats contain small molecular active peptides, which have the functions of activating cells, regulating physiological balance, anti-hypertension, anti-thrombosis, lowering blood sugar, anti-cancer, and anti-aging. Oats contain β-glucan, which can increase the metabolism level of fat, improve the peripheral tissue's perception of insulin, reduce the demand for insulin, promote the return of glucose to normal, and have a significant inhibitory and preventive effect on diabetes; it can also help prolong the residence time of food in the stomach, thereby slowing down the absorption of starch by the small intestine, preventing blood sugar from rising too fast after a meal, and playing a role in controlling and stabilizing blood sugar.

[0003] Tremella polysaccharide The polysaccharide contained in Tremella has strong antioxidant properties, and can also nourish yin and moisten the lungs, nourish the stomach and promote salivation. It has certain effects on improving skin condition, whitening and removing spots, and regulating skin tone.

[0004] Inulin is a type of prebiotic. Moderate intake can help promote intestinal health, lower blood sugar and lipids, and enhance physical fitness.

[0005] Prunus mume is a very good Chinese medicinal material that can be used for health care; Prunus mume can remove free radicals and increase the body's resistance to oxidation; Prunus mume has the effects of warming the spleen, invigorating qi and harmonizing the stomach, promoting gastric juice secretion, accelerating gastrointestinal motility, and improving problems such as indigestion and loss of appetite; Prunus mume is rich in iron, calcium, vitamins B1, B2, C and other nutrients, which can help replenish blood and nourish the skin, and improve the glossiness of the skin; Prunus mume porridge can moisturize the intestines and relieve constipation, and has a certain improvement effect on constipation caused by factors such as long-term sitting and irregular diet; the various nutrients contained in Prunus mume can help fight fatigue, enhance physical fitness, and at the same time can improve human immunity and prevent diseases such as colds;

[0006] Polygonatum sibiricum contains nutrients such as amino acids, polysaccharides, flavonoids, vitamins, trace elements, etc., which can improve human immunity, enhance the body's resistance, and have excellent antioxidant effects; Polygonatum sibiricum contains a variety of digestive enzymes and cellulose, which can promote digestion and absorption, and help improve symptoms such as indigestion; Polygonatum sibiricum contains a variety of vitamins and minerals, which can promote metabolism and help maintain the body's normal metabolic level; Polygonatum sibiricum belongs to the lung meridian, has the effect of nourishing yin and moistening the lungs, can tonify the spleen and replenish qi, can enhance the spleen and stomach function, and improve the spleen and stomach's transportation and transformation and water transportation functions.

[0007] There are many oat derivative products, but the quality is uneven. On the basis of providing calories, the therapeutic function is single or insufficient; and there is no oat milk containing oat powder, Prunus mume, Polygonatum sibiricum, Tremella fuciformis polysaccharide and inulin. Therefore, providing a composite functional oat milk containing oat powder, Prunus mume, Polygonatum sibiricum, Tremella fuciformis polysaccharide and inulin is a technical problem that needs to be solved. Summary of the invention

[0008] In view of the above technical problems, the present invention proposes a technical solution of the present invention, which includes an oat composition rich in prebiotics and a preparation method, and oat milk prepared according to the composition.

[0009] In one aspect, the present invention provides an oat composition rich in prebiotics, comprising the following raw materials: oat flour, functional powder, Tremella polysaccharide, xylitol, mogroside and inulin.

[0010] Preferably, the functional powder is Prunus mume seed and Polygonatum sibiricum powder.

[0011] The present invention adopts oatmeal powder, Prunus mume seeds, Polygonatum sibiricum, Tremella fuciformis polysaccharide, xylitol, mogroside and inulin as raw materials, which have the functions of aiding digestion and absorption, increasing the body's antioxidant capacity, improving immunity, providing nutrition and the like, and endows the composition with excellent effects of aiding digestion and absorption, increasing the body's antioxidant capacity, improving immunity, providing nutrition and the like.

[0012] Preferably, the oat composition comprises, by weight, 80-120 parts of oat flour, 0.5-3 parts of functional powder, 0.05-2 parts of Tremella polysaccharide, 0.01-0.2 parts of xylitol, 0.01-0.2 parts of mogroside and 0.05-1 parts of inulin.

[0013] Preferably, the oat composition comprises, by weight, 85-120 parts of oat flour, 0.6-2.5 parts of functional powder, 0.1-1.5 parts of Tremella polysaccharide, 0.02-0.1 parts of xylitol, 0.02-0.1 parts of mogroside and 0.1-1 parts of inulin.

[0014] The present invention also provides a method for preparing the oat composition, comprising mixing oat flour, functional powder, Tremella polysaccharide, xylitol, mogroside and inulin according to the dosage, and then sterilizing and filling to obtain the oat composition.

[0015] Preferably, the sterilization comprises ultraviolet sterilization.

[0016] Preferably, the preparation method of the functional powder comprises: crushing Prunus mume seeds and Polygonatum sibiricum roots, decocting, enzymolysis, fermentation, filtering, ultrafiltration, drying, and crushing to obtain the functional powder.

[0017] Preferably, the mass ratio of Prunus mume and Polygonatum sibiricum is 2-3.5:1.

[0018] Preferably, the enzymatic hydrolysis comprises enzymatic hydrolysis using ficin and nattokinase;

[0019] Preferably, the fermentation comprises fermenting with Bacillus plantarum CI CC 22703 and Lactobacillus paracasei subsp. tenacious CI CC 6105 in a quantitative ratio of 1:1.5-3; the bacteria are purchased from the China Industrial Microbiological Culture Collection Administration Center.

[0020] Preferably, the ultrafiltration comprises ultrafiltration using an ultrafiltration membrane with a molecular weight lower than 2KDa.

[0021] Preferably, the method for preparing the functional powder comprises:

[0022] Step 1: crush the Prunus mume seeds and the Polygonatum sibiricum root to less than 50 meshes in a mass ratio of 2-3.5:1 to obtain a mixed powder, add 10-50 times the mass of the powder into water and boil, then control the temperature to 70-90° C. and keep warm for 1-6 hours, cool, and obtain a decoction;

[0023] Step 2: adding ficin and nattokinase to the decoction for enzymolysis at a temperature of 30-60° C. for 1.5-5 hours, inactivating the enzyme, sterilizing, and obtaining an enzymolysis material; wherein the addition amounts of ficin and nattokinase are 300-800 U / g of mixed powder and 250-600 U / g of mixed powder, respectively;

[0024] Step 3: Add glucose and composite bacteria to the enzymatic material, ferment at 30-40°C for 70-92 hours, sterilize, and obtain fermented material; wherein the amount of glucose is 0.5-3% of the mass of the mixed powder, and the amount of composite bacteria is (5-9)×10 9 cfu / g enzymatic material, the composite bacteria consisted of Bacillus plantarum CI CC 24809 and Issatchenia orientalis CI CC 32163 in a quantitative ratio of 1:3-5;

[0025] Step 4: filtering the fermented material, ultrafiltering the filtrate through an ultrafiltration membrane with a molecular weight cutoff lower than 3KDa, freeze-drying the ultrafiltrate, and pulverizing to obtain the functional powder.

[0026] The present invention also provides a method for preparing oat milk rich in prebiotics, comprising the steps of boiling the above composition with water, filtering, cooling, sterilizing and filling.

[0027] The present invention also provides oat milk rich in prebiotics prepared according to the preparation method.

[0028] The present invention has the following beneficial effects compared with the prior art:

[0029] The present invention adopts oatmeal powder, Prunus mume seeds, Polygonatum sibiricum, Tremella fuciformis polysaccharide, xylitol, mogroside and inulin as raw materials, which have the functions of aiding digestion and absorption, increasing the body's antioxidant capacity, improving immunity, providing nutrition and the like, and endows the composition with excellent effects of aiding digestion and absorption, increasing the body's antioxidant capacity, improving immunity, providing nutrition and the like.

[0030] The invention comprises the following steps: crushing Prunus mume seeds and Polygonatum sibiricum roots, decocting, enzymolysis, fermentation, filtering, ultrafiltration, drying and crushing to obtain functional powder, which has excellent effects of aiding digestion and resisting oxidation of the body.

[0031] When the mass ratio of Prunus mume and Polygonatum sibiricum is 2-3.5:1, the obtained product has better digestion-aiding effect and free radical inhibition effect. The combination of the two can increase the types and proportions of active substances, complement each other, and enhance the effect of the functional powder.

[0032] The present invention adopts ficin and nattokinase for enzymolysis and the combined fermentation of the two to prepare functional powder can achieve better effect.

[0033] The invention adopts a combination of specific fermentation bacteria Lactobacillus plantarum CI CC 22703 and Lactobacillus paracasei subspecies firmus CI CC 6105, and compared with powders prepared by other fermentation bacteria, the powder has better digestion-aiding and oxidation-resistance-enhancing effects.

[0034] The two fermentation bacteria of the present invention are specifically matched to promote each other and can synergistically enhance the efficacy of the functional powder. When the ratio of the two is 1:1.5-3, the product produced by the fermentation has stronger antioxidant and digestion-aiding abilities.

[0035] The invention adopts the process of boiling with water, filtering, cooling, sterilizing and filling to prepare oat milk, which has the advantages of simple process, excellent product quality and good experience; the prepared oat milk has excellent taste, full milk flavor and moderate sweetness. DETAILED DESCRIPTION

[0036] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0037] 1. Preparation and testing of functional powders

[0038] 1. Functional powder 1

[0039] Step 1: crush the Prunus mume seeds and the Polygonatum sibiricum root in a mass ratio of 3:1 to a particle size of less than 50 meshes to obtain a mixed powder, add 23.7 times the mass of the powder into water and boil, then control 87°C, 60rpm stirring and keep warm for 4.2 hours, cool to room temperature, and obtain a decoction;

[0040] Step 2: adding ficin (specification: 100,000 U / g, Nanjing Tongying Biotechnology Co., Ltd.) and nattokinase (specification: 20,000 U / g, Shaanxi Haoyang Biotechnology Co., Ltd.) to the decoction for enzymolysis at a temperature of 45.5° C. for 3.5 hours, inactivating the enzyme, sterilizing, and obtaining an enzymolysis material; wherein the addition amounts of ficin and nattokinase are 550 U / g mixed powder and 420 U / g mixed powder, respectively;

[0041] Step 3: Glucose and composite bacteria were added to the enzymatic hydrolysis material, fermented at 37°C for 84 hours, and sterilized to obtain a fermented material; wherein the amount of glucose was 2.35% of the mass of the mixed powder, and the amount of composite bacteria was 7.5×10 9 cfu / g enzymatic material, the composite bacteria consisted of Bacillus plantarum CI CC 24809 and Issatchenia orientalis CI CC 32163 in a quantity ratio of 1:4; Bacillus plantarum CI CC 24809 and Issatchenia orientalis CI CC 32163 were purchased from China Industrial Microbial Culture Collection Administration Center;

[0042] Step 4: Filter the fermented material using a 1-micron pore size filter membrane, ultrafilter the filtrate through an ultrafiltration membrane with a molecular weight cutoff of 2.2 KDa, freeze-dry the ultrafiltrate at -50°C to a water content of 2.17%, and crush it to a particle size of less than 100 mesh to obtain the functional powder.

[0043] 2. Functional powder 2

[0044] Step 1: crush the Prunus mume seeds and the Polygonatum sibiricum root in a mass ratio of 2:1 to a particle size of less than 50 meshes to obtain a mixed powder, add 20.5 times the mass of the powder into water and boil, then control 85°C, 60rpm stirring and keep warm for 4 hours, cool to room temperature, and obtain a decoction;

[0045] Step 2: adding ficin (specification: 100,000 U / g, Nanjing Tongying Biotechnology Co., Ltd.) and nattokinase (specification: 20,000 U / g, Shaanxi Haoyang Biotechnology Co., Ltd.) to the decoction for enzymolysis at a temperature of 43° C. for 3.2 hours, inactivating the enzyme, sterilizing, and obtaining an enzymolysis material; wherein the addition amounts of ficin and nattokinase are 400 U / g of mixed powder and 550 U / g of mixed powder, respectively;

[0046] Step 3: Glucose and composite bacteria were added to the enzymatic hydrolysis material, fermented at 37°C for 80 hours, and sterilized to obtain a fermented material; wherein the amount of glucose was 2.4% of the mass of the mixed powder, and the amount of composite bacteria was 7.4×10 9 cfu / g enzymatic material, the composite bacteria consisted of Bacillus plantarum CI CC 24809 and Issatchenia orientalis CI CC 32163 in a quantitative ratio of 1:3;

[0047] Step 4: Filter the fermented material using a 1-micron pore size filter membrane, and ultrafilter the filtrate through an ultrafiltration membrane with a molecular weight cutoff of 2.3 KDa. Freeze-dry the ultrafiltrate at -50°C to a water content of 2.23%, and crush it to a particle size of less than 100 mesh to obtain the functional powder.

[0048] 3. Functional powder 3

[0049] Step 1: Grind Prunus mume seeds and Polygonatum sibiricum roots in a mass ratio of 0.5:1 to a particle size of less than 50 mesh to obtain a mixed powder, add 23.7 times the mass of water to boil, then control the temperature to 87°C and 60rpm for stirring and keep warm for 4.2 hours, cool to room temperature, and obtain a decoction; the rest is the same as functional powder 1.

[0050] 4. Functional powder 4

[0051] Step 1: crush Prunus mume seeds and Polygonatum sibiricum roots at a mass ratio of 6:1 to a particle size of less than 50 meshes to obtain a mixed powder, add 23.7 times the mass of the powder into water and boil, then control the temperature at 87°C and 60 rpm for stirring and keep warm for 4.2 hours, cool to room temperature, and obtain a decoction. The rest is the same as that of functional powder 1.

[0052] 5. Functional powder 5

[0053] Step 2: Adding ficin to the decoction for enzymolysis at a temperature of 45.5°C for 3.5 hours, inactivating the enzyme, sterilizing, and obtaining an enzymolysis material; wherein the amount of ficin added is 92 U / g of mixed powder. Others are the same as those of functional powder 1.

[0054] 6. Functional powder 6

[0055] Step 2: Add nattokinase to the decoction for enzymolysis at a temperature of 45.5°C for 3.5 hours, inactivate the enzyme, sterilize, and obtain enzymolysis material; wherein the amount of nattokinase added is 92U / g of mixed powder. Others are the same as those of functional powder 1.

[0056] 7. Functional powder 7

[0057] Step 3: Glucose and fermentation bacteria were added to the enzymatic hydrolysis material, fermented at 37°C for 84 hours, and sterilized to obtain a fermentation material; wherein the amount of glucose was 2.35% of the mass of the mixed powder, and the amount of fermentation bacteria was 7.5×10 9 cfu / g enzymatic material, the fermentation bacteria is Lactobacillus plantarum CI CC 24809. Other contents are the same as those of functional powder 1.

[0058] 8. Functional powder 8

[0059] Step 3: Glucose and fermentation bacteria were added to the enzymatic hydrolysis material, fermented at 37°C for 84 hours, and sterilized to obtain a fermentation material; wherein the amount of glucose was 2.35% of the mass of the mixed powder, and the amount of fermentation bacteria was 7.5×10 9 cfu / g enzymatic material, the fermentation bacteria is Issatchenia orientalis CI CC 32163. Other contents are the same as those of functional powder 1.

[0060] 9. Functional powder 9

[0061] Step 3: Glucose and composite bacteria were added to the enzymatic hydrolysis material, fermented at 37°C for 84 hours, and sterilized to obtain a fermented material; wherein the amount of glucose was 2.35% of the mass of the mixed powder, and the amount of composite bacteria was 7.5×10 9 cfu / g enzymatic material, the composite bacteria consisted of Bacillus plantarum CI CC 24809 and Issatchenia orientalis CI CC 32163 in a quantitative ratio of 1:0.8. Others were the same as those of functional powder 1.

[0062] 10. Functional powder 10

[0063] Step 3: Glucose and composite bacteria were added to the enzymatic hydrolysis material, fermented at 37°C for 84 hours, and sterilized to obtain a fermented material; wherein the amount of glucose was 2.35% of the mass of the mixed powder, and the amount of composite bacteria was 7.5×10 9 cfu / g enzymatic material, the composite bacteria consisted of Bacillus plantarum CI CC 24809 and Issatchenia orientalis CI CC 32163 in a quantitative ratio of 1:10. Others were the same as those of functional powder 1.

[0064] 11. Functional powder 11

[0065] Step 3: Glucose and fermentation bacteria were added to the enzymatic hydrolysis material, fermented at 37°C for 84 hours, and sterilized to obtain a fermentation material; wherein the amount of glucose was 2.35% of the mass of the mixed powder, and the amount of fermentation bacteria was 7.5×10 9 cfu / g enzymatic material, the fermentation bacteria is Bifidobacterium animalis subspecies lactis CI CC 21712 (purchased from China Industrial Microbiological Culture Collection Center). Others are the same as those of functional powder 1.

[0066] Effect testing of functional powders

[0067] A. Digestive aid test

[0068] The digestive effect was verified by the release of flavonoids in simulated gastric digestive fluid. The specific test method is as follows: 10 grams of corn flour, 100 grams of water and 2.5 grams of functional powder were mixed, and the mixture was placed in a 95°C water bath for 30 minutes to replenish water to the original mass; hydrochloric acid was used to adjust the pH to 2, and 1.5 mL of simulated gastric fluid (composed of pepsin and 0.01 mol / L hydrochloric acid at a mass volume ratio of 0.2 g: 5 mL) was added, sealed, protected from light, and placed in a 37°C water bath shaker for 1 hour. Then centrifuge at 5°C and 15,000 rpm for 20 minutes, take the supernatant, add acetone to a concentration of 85% to remove impurities, and obtain the experimental solution. Replace the above functional powder with an equal amount of water, repeat the above steps, and obtain a blank solution.

[0069] Select 1mL solution (experimental solution, blank solution) and mix with an equal volume of 85% ethanol solution, place at 50℃ for 2 hours, and then centrifuge at 5000rpm for 12 minutes. Take 10mL supernatant, add 0.7mL of 5wt% sodium nitrite aqueous solution, mix, and let stand for 10min; then add 0.7mL of 10wt% aluminum nitrate aqueous solution, mix, and let stand for 10min; then add 5mL of 4wt% sodium hydroxide solution, and use 85% ethanol solution to make the volume 25mL, and let stand at room temperature for 30min. Centrifuge at 5000rpm for 5 minutes, take the supernatant, measure the absorbance at 510nm, and convert it into the flavonoid release amount A value (mg / 100g) in the digestive juice; then calculate the increase in the flavonoid release amount P value and the increase ratio K value of different experimental solutions compared with the blank solution. The specific results are shown in Table 1.

[0070] Table 1: A value, P value and K value

[0071]

[0072]

[0073] B. Antioxidant capacity

[0074] DPPH + 75% ethanol solution was mixed to prepare a DPPH concentration of 2.5×10 -4mol / L DPPH solution.

[0075] Mix 4 mL DPPH solution + 1 mL 75% ethanol solution, store in the dark for half an hour, and measure the absorbance at 515 nm, which is recorded as C0.

[0076] 4 mL 75% ethanol + 1 mL of the sample to be tested (the above functional powder is diluted with water to a mass concentration of 2%), mix well, store in the dark for half an hour, measure the absorbance at 515 nm, and record it as C1.

[0077] 4 mL DPPH solution + 1 mL of the sample to be tested (the above functional powder is diluted with water to a mass concentration of 1.5%) are mixed and stored away from light for half an hour. The absorbance is measured at 515 nm and recorded as C2.

[0078] The zeta value of the DPPH free radical scavenging efficiency was calculated using the formula zeta value = 100% × (1-(A2-A1) / A0). The test results are shown in Table 2.

[0079] Table 2: ζ values

[0080]

[0081]

[0082] According to the test results in Table 1-2, the present invention grinds Prunus mume seeds and Polygonatum sibiricum roots, decocts, enzymolyzes, ferments, filters, ultrafilters, dries, and grinds to obtain functional powder, which has excellent effects of aiding digestion and resisting oxidation of the body.

[0083] According to the test of functional powder 1-4, when the mass ratio of Prunus mume and Polygonatum sibiricum is 2-3.5:1, the obtained product has better digestion-aiding effect and free radical inhibition effect. The combination of the two can increase the type and proportion of active substances, complement each other, and enhance the effect of functional powder. According to the test of functional powder 1, 5-6, it can be seen that the enzymatic hydrolysis of ficin and nattokinase and the combined fermentation of the two can achieve better results. According to functional powder 7-11, the present invention uses specific fermentation bacteria plant lactobacillus CI CC 22703 and Lactobacillus casei subspecies CI CC 6105 for combination, which has better digestion-aiding effect and increased resistance to oxidation compared with powders prepared by other fermentation bacteria; the specific combination of the two bacteria of the present invention promotes each other, can synergistically enhance the efficacy of functional powder, and when the ratio of the two is 1:1.5-3, the product produced by fermentation has stronger antioxidant and digestion-aiding ability.

[0084] 2. Preparation and performance testing of oat milk

[0085] Oatmeal powder: food grade, Zhejiang Yicun Biotechnology Co., Ltd.; Tremella polysaccharide: food grade, Fujian Hongtailai Biotechnology Co., Ltd.; Xylitol: food grade, Guangdong Hongyou Biotechnology Co., Ltd.; Mogroside: food grade, Shanghai Zhongfeng Biotechnology Co., Ltd.; Inulin: food grade, Xi'an Musen Bioengineering Co., Ltd.

[0086] 1. Oat milk

[0087] According to the mass ratio, 100 parts of oat flour, 1.5 parts of functional powder 1, 0.4 parts of Tremella polysaccharide, 0.08 parts of xylitol, 0.08 parts of mogroside and 0.2 parts of inulin are mixed, and then sterilized by ultraviolet light and filled to obtain an oat composition; the composition is added with 6.2 times the mass of water, boiled for 5 minutes, filtered, cooled to room temperature, sterilized by ultraviolet light, and filled to obtain oat milk.

[0088] 2. Oat milk

[0089] According to the mass ratio, 100 parts of oatmeal powder, 1.4 parts of functional powder 2, 0.5 parts of tremella polysaccharide, 0.07 parts of xylitol, 0.1 parts of mogroside and 0.15 parts of inulin are mixed, and then sterilized by ultraviolet light and filled to obtain an oatmeal composition; the composition is added with 6.5 times the mass of water, boiled for 10 minutes, filtered, cooled to room temperature, sterilized by ultraviolet light, and filled to obtain oatmeal milk.

[0090] 3. Oat milk: 3

[0091] According to the mass ratio, 100 parts of oatmeal powder, 0.6 parts of functional powder 1, 1 part of tremella polysaccharide, 0.1 parts of xylitol, 0.1 parts of mogroside and 0.3 parts of inulin are mixed, and then sterilized by ultraviolet light and filled to obtain an oatmeal composition; the composition is added with 6.2 times the mass of water, boiled for 8 minutes, filtered, cooled to room temperature, sterilized by ultraviolet light, and filled to obtain oatmeal milk.

[0092] 12 volunteers aged 30-40 were recruited, including 4 males and 8 females. The above oat milks 1-3 were evaluated. The evaluation indicators included: taste: scored according to the degree of delicateness and softness, with the highest score being 10 and the lowest score being 0; aroma: scored according to the aroma of oat milk, with the highest score being 10 and the lowest score being 0; sweetness: scored according to the sweetness suitability. The evaluation results are shown in Table 3.

[0093] Table 3: Oat milk taste, aroma and sweetness test

[0094] test Taste fragrance Sweetness Oat milk1 9.1 8.6 9.1 Oat milk2 9.2 8.7 9.3 Oat milk3 9.0 8.6 9.2

[0095] According to the test results in Table 3, the oat milk prepared by the present invention has excellent taste, sufficient milk flavor, moderate sweetness, and a good experience.

[0096] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. An oat composition rich in prebiotics, characterized in that: The invention comprises the following raw materials: oatmeal powder, functional powder, tremella polysaccharide, xylitol, mogroside and inulin; the functional powder is Prunus mume seed and Polygonatum sibiricum powder.

2. The oat composition according to claim 1, characterized in that Calculated by weight, the raw materials include: 80-120 parts of oat flour, 0.5-3 parts of functional powder, 0.05-2 parts of tremella polysaccharide, 0.01-0.2 parts of xylitol, 0.01-0.2 parts of mogroside and 0.05-1 parts of inulin.

3. The oat composition according to claim 1, characterized in that Calculated by weight, the raw materials include: 85-120 parts of oat flour, 0.6-2.5 parts of functional powder, 0.1-1.5 parts of Tremella polysaccharide, 0.02-0.1 parts of xylitol, 0.02-0.1 parts of mogroside and 0.1-1 parts of inulin.

4. A method for preparing the oat composition according to any one of claims 1 to 3, characterized in that: The method comprises mixing oatmeal powder, functional powder, tremella polysaccharide, xylitol, mogroside and inulin according to the dosage, and then sterilizing and filling to obtain the oatmeal composition.

5. The preparation method according to claim 4, characterized in that: The sterilization includes ultraviolet sterilization.

6. The preparation method according to claim 4, characterized in that: The preparation method of the functional powder comprises the following steps: crushing Prunus mume seeds and Polygonatum sibiricum roots, decocting, enzymolysis, fermentation, filtering, ultrafiltration, drying and crushing to obtain the functional powder.

7. The preparation method according to claim 6, characterized in that: The mass ratio of the Prunus mume seeds to the Polygonatum sibiricum is 2-3.5:

1.

8. The preparation method according to claim 6, characterized in that: The enzymolysis comprises enzymolysis using ficin and nattokinase; And / or, the fermentation comprises fermenting with Lactobacillus plantarum CICC 22703 and Lactobacillus paracasei subspecies firmus CICC 6105 in a quantitative ratio of 1:1.5-3; And / or, the ultrafiltration comprises ultrafiltration using an ultrafiltration membrane with a molecular weight lower than 2KDa.

9. A method for preparing oat milk rich in prebiotics, characterized in that: The method comprises the steps of decocting the composition according to any one of claims 1 to 8 with water, filtering, cooling, sterilizing and filling.

10. An oat milk rich in prebiotics prepared according to the preparation method of claim 9.

Images