Method for making crisp oat based on saccharomyces cerevisiae boulardii probiotic fermentation and application of crisp oat based on saccharomyces cerevisiae boulardii probiotic fermentation

Abstract

The invention relates to the technical field of food processing, in particular to a method for making oat crisps based on saccharomyces cerevisiae boulardii probiotic fermentation and application of the method, and the method comprises the following steps: oat raw material selection and pretreatment, saccharomyces cerevisiae boulardii activation, fermentation, forming and drying, seasoning and packaging to obtain a fermented oat crisps packaged product. The fermented oat crisps with unique quality and functions are successfully prepared by fermenting the oats through the saccharomyces cerevisiae boulardii, a new way and a new method are provided for innovative development of oat products, and the fermented oat crisps have wide application prospects in the field of food industry.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for preparing oat products based on probiotic fermentation of Saccharomyces boulardii and application thereof. Background Art

[0002] Oats are a nutritious grain rich in dietary fiber, protein, vitamins, minerals and other nutrients. However, traditional oat products have certain limitations in taste and digestion and absorption. Saccharomyces cerevisiae var. boulardii has excellent properties such as regulating intestinal flora and enhancing intestinal barrier function, and has great potential in the field of fermented foods. However, the current method of using it to make oat crisps and combining it with specific activation and processing technology is still imperfect. The present invention aims to fill this gap and provide a novel and efficient method for making oat crisps. Summary of the invention

[0003] In view of the nutritional value and market demand of natto and okra, the present invention aims to provide an innovative method for making oat crisps by fermenting Saccharomyces boulardii, which not only optimizes the taste of the oat crisps and greatly improves their crispness, but also enriches their nutritional components and increases their probiotic effects through the fermentation process.

[0004] To achieve the above object, the present invention provides the following technical solutions:

[0005] One of the purposes of the present invention is to provide a method for preparing oat crisps by fermenting Saccharomyces boulardii, comprising the following steps:

[0006] Step 1: Oat raw material selection and pretreatment

[0007] A: Raw material preparation: Select 100-120 portions of whole oats with full grains, bright color, free of pests and mold, and remove impurities and broken grains;

[0008] B: Cleaning: Rinse the oats with clean water to remove dust and impurities on the surface;

[0009] C: Soaking: Soak the washed oats in salt water. Add baking soda to the salt water, and the ratio of salt, baking soda and water is 1:3:41. Stir evenly, then add the raw materials and soak for 1-2 hours to allow the oats to fully absorb water and swell. Take out and drain for later use.

[0010] D: Steaming: Add appropriate amount of water to the soaked oats and steam them for 1-2 hours until the oats are cooked thoroughly. Cool them and set aside.

[0011] Step 2: Activation of Saccharomyces boulardii

[0012] The probiotic Saccharomyces boulardii strain was inoculated into a sterile malt extract medium for activation, the inoculation amount of the activated strain was 10% of the volume of the medium, and the culture temperature was 20°C. The culture time was 36 hours, and the activated strain was transferred and expanded twice to obtain an activated Saccharomyces boulardii liquid, wherein the concentration of the activated bacteria was: Saccharomyces boulardii 1.39×108 CFU / mL;

[0013] Step 3: Fermentation

[0014] Transfer the pretreated oats to a fermentation container, inoculate the activated Saccharomyces boulardii liquid into the pretreated oats at a volume ratio of 8%, and then add 30-40 parts of sterile water to completely immerse the oats in the fermentation liquid. Add 3-5 parts of maltose as an auxiliary carbon source, adjust the initial pH value of the fermentation system to 5.0-5.5, and seal the container with a breathable sealing cover to prevent contamination by bacteria while ensuring gas exchange. Place the fermentation container in a constant temperature incubator at 32-36°C and ferment for 20-28 hours. During this period, turn it over every 4 hours to ensure uniform fermentation. Monitor the pH value of the fermentation liquid in real time. When it drops to 4.0-4.5, the fermentation is basically over.

[0015] Step 4: Forming and drying

[0016] After fermentation, use a colander to scoop out the oats, drain the excess fermentation liquid on the surface, evenly spread them on a special stainless steel mesh mold, and gently press to make the oats initially formed, with a thickness of 3-6 mm. Put the mold with the oat blank into a hot air circulation drying oven at 55-65℃, first dry it at low temperature for 1.5-2 hours, then heat it to 70-80℃ and quickly dry it for 1-2 hours to reduce the water content of the oats to 4%-6% to obtain an ideal crispy texture. Turn it over in time to ensure uniform drying.

[0017] Step 5: Seasoning and packaging

[0018] Design the flavor according to the product. If it is original flavor, no mixing liquid is needed. If it is other flavors, seasoning liquid is prepared. For salty and fragrant flavor, mix 2-3 parts of salt, 0.8-1.2 parts of crushed black pepper and 10-15 parts of olive oil. Put the dried oatmeal into the seasoning liquid and roll it quickly to ensure that the surface is evenly coated. After taking it out, lay it flat and dry it for 30-45 minutes. Use food-grade aluminum foil composite bags for vacuum packaging, and put 20-50 grams in each bag. The shelf life can reach 6-12 months under normal temperature and light-proof storage conditions.

[0019] As a further embodiment of the present invention, the fermented oatmeal crisps prepared by the above method have the following characteristics:

[0020] Fermented Oatmeal Crisp: It has a unique crispy taste, and the flavor substances produced during the fermentation process give it a light fruity and yeasty aroma. It is rich in short-chain fatty acids, probiotic metabolites, and fermented and modified dietary fiber. While promoting intestinal digestion and enhancing satiety, it helps to improve the intestinal microecological environment and enhance the body's immunity.

[0021] As a further embodiment of the present invention, the fermented oat crisps and fermented oat flakes are used in the food field.

[0022] As a further solution of the present invention, it can be eaten directly as a healthy snack, or it can be added as a raw material to foods such as yogurt, ice cream, breakfast cereals, etc. to enrich the taste and nutritional level of the product and meet consumers' demand for healthy and delicious food.

[0023] Beneficial effects of the present invention:

[0024] The present invention successfully prepares fermented oat crisps with unique quality and function by fermenting oats with Saccharomyces boulardii, provides a new approach and method for the innovative development of oat products, and has broad application prospects in the field of food industry. DETAILED DESCRIPTION

[0025] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0026] Embodiment 1:

[0027] An embodiment of the present invention provides a method for preparing oatmeal crisps based on probiotic fermentation of Saccharomyces boulardii, comprising the following steps:

[0028] Take 500g of high-quality oats, remove impurities, wash and cook. Inoculate the probiotic Saccharomyces boulardii strain into 200ml sterile malt wort medium for activation. The inoculation amount of the activated strain is 10% of the volume of the medium, and the culture temperature is 20°C. The culture time is 36 hours, and the activated strain is transferred and expanded twice to obtain an activated bacterial solution. Take 40ml of the activated bacterial solution and inoculate it into the treated oats, add 15-20 portions of maltose, ferment at 32-36°C for 20-28 hours, and turn it over every 4 hours during the fermentation. The molding thickness is 4 mm and vacuum packed. The finished oatmeal is rich in aroma, crisp and delicious. It is rich in B vitamins and yeast probiotic metabolites, and the quality is stable during the storage period.

[0029] The results of the nutritional analysis and sensory evaluation of fermented oat crisps showed that its short-chain fatty acid content was 30% higher than that of ordinary oat crisps, and the soluble part of dietary fiber was increased by 20%. In the sensory evaluation, the taste score was 24% higher than that of ordinary oat crisps, and the aroma score was 17% higher, and the overall acceptance was significantly improved. See Table 1-2.

[0030] Embodiment 2:

[0031] An embodiment of the present invention provides a method for preparing oatmeal crisps based on probiotic fermentation of Saccharomyces boulardii, comprising the following steps:

[0032] Prepare 510g of oats, and the subsequent operation is similar to Example 1. The dried oatmeal crisps are seasoned with a salty and fragrant liquid prepared with 12 parts of salt, 5 parts of crushed black pepper, and 60 parts of olive oil. After packaging, the product has a crisp taste and a unique flavor. The physical and chemical indicators meet the high-quality oatmeal crisp standards, the microbial test is qualified, and there is no deterioration during the shelf life.

[0033] According to the test, the digestibility of protein in fermented oatmeal is 18% higher than that of ordinary oatmeal, and the content of antioxidant peptides reaches 5mg / g. In the sensory evaluation, the taste score is 18% higher than that of ordinary oatmeal, and the aroma score is 10% higher. The product has good market application potential. Please see Table 1-2.

[0034] Table 1 Sensory evaluation standards for fermented oatmeal crisps

[0035]

[0036] Table 2 Sensory rating table

[0037] Evaluation indicators Example 1 Example 2 Regular Oatmeal Crunch Score Example 1: Improvement ratio Example 2: Improvement ratio Taste 8.2 7.8 6.6 24％ 18％ aroma 7 6.6 6 17％ 10％ Color 7.1 7.2 7 1％ 3％ texture 8.3 8.1 8.0 4％ 1％

[0038] In summary, the present invention successfully prepares fermented oat crisps and fermented oat flakes with unique quality and function through the fermentation of oats by Saccharomyces boulardii, provides a new approach and method for the innovative development of oat products, and has broad application prospects in the food industry.

[0039] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

[0040] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

[0041] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

[0042] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A method for preparing oatmeal crisps based on probiotic fermentation of Saccharomyces boulardii, characterized in that: The following steps are involved: Step 1: Oat raw material selection and pretreatment A: Raw material preparation: Select 100-120 portions of whole oats and remove impurities and broken particles; B: Cleaning: Rinse the oats with clean water to remove dust and impurities on the surface; C: Soaking: Soak the cleaned oats in salt water, add baking soda to the salt water, the ratio of salt, baking soda and water is 1:3:41, stir clockwise for 5 minutes to make it dissolve evenly, then add the raw materials, soak for 1-2 hours, so that the oats can fully absorb water and swell, take out and drain for later use; D: Steaming: Add appropriate amount of water to the soaked oats and steam for 1-2 hours to make the oats fully cooked, then cool and set aside; Step 2: Activation of Saccharomyces boulardii The probiotic Saccharomyces boulardii strain is inoculated into a sterile malt extract medium for activation, and the activated strain is transferred and expanded twice to obtain an activated Saccharomyces boulardii bacterial liquid; Step 3: Fermentation The pretreated oats are transferred to a fermentation container, and the activated Saccharomyces boulardii liquid is inoculated into the pretreated oats at a volume ratio of 8%, and then 30-40 parts of sterile water are added to completely immerse the oats in the fermentation liquid; 3-5 parts of maltose are added, and the initial pH value of the fermentation system is adjusted to 5.0-5.5, and the fermentation container is placed in a constant temperature incubator at 32-36° C., and fermented for 20-28 hours, during which the fermentation liquid is turned over every 4 hours, and the pH value of the fermentation liquid is monitored in real time. When the pH value drops to 4.0-4.5, the fermentation is terminated; Step 4: Forming and drying After fermentation, scoop out the oats with a colander, drain the excess fermentation liquid on the surface, spread them evenly on a special stainless steel mesh mold, and press them to make the oats initially shaped, with a thickness of 3-6 mm; put the mold with the oat blank into a hot air circulation drying oven at 55-65℃, first dry it at low temperature for 1.5-2 hours, then heat it to 70-80℃ and dry it quickly for 1-2 hours to reduce the water content of the oats to 4%-6%; Step 5: Seasoning and packaging The flavor of the product is designed. If it is original flavor, no mixing liquid is needed. If it is other flavors, seasoning liquid is mixed. Food-grade aluminum foil composite bags are used for vacuum packaging, and 20-50 grams are quantitatively loaded into each bag to obtain fermented oatmeal crispy packaged products.

2. The method for preparing oatmeal crisps based on probiotic fermentation of Saccharomyces boulardii according to claim 1, characterized in that: The inoculation amount of the activated strain was 10% of the volume of the culture medium, and the culture temperature was 20° C. The culture time was 36 hours.

3. The method for preparing oatmeal crisps based on probiotic fermentation of Saccharomyces boulardii according to claim 1, characterized in that: The concentration of activated bacteria in the Saccharomyces boulardii bacterial liquid is: Saccharomyces boulardii 1.39×108 CFU / mL.

4. The method for preparing oatmeal crisps based on probiotic fermentation of Saccharomyces boulardii according to claim 1, characterized in that: The fermented oatmeal crisps can have a shelf life of 6 to 12 months under normal temperature and light-proof storage conditions.

5. Application of the oat product prepared by any one of the methods described in claims 1 to 4 in the food field.

6. The use according to claim 5, characterized in that: The fermented oat crisps can be directly eaten as a healthy snack, or can be added as a raw material to yogurt, ice cream, breakfast cereals, and made into any oat product such as oat yogurt or oat ice cream for consumption.

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