Fermented oat dietary fiber and preparation method thereof
By fermenting and drying oat residue, food-grade baking ingredients are prepared, which solves the application problem of oat residue in the food industry and enhances the prebiotic effect and market value of oat dietary fiber.
CN120770545APending Publication Date: 2025-10-14OULI FOOD CO LTD
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Patent Information
- Application Number
- CN202511003793.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-21
- Publication Date
- 2025-10-14
AI Technical Summary
Technical Problem
In the prior art, oat residue has low value as animal feed, is easily spoiled, has high processing costs, and has a rough taste, making it unsuitable for use in the food industry, especially the baking industry.
Method used
A food-grade baking ingredient with long-lasting preservation and good taste is prepared by fermenting oat residue with a composite bacterial agent including thermophilic Streptococcus and thermophilic Lactobacillus, and combining the process of drying and crushing.
Benefits of technology
A fermented oat dietary fiber is produced, which has good taste and flavor and can be preserved for a long time, thereby enhancing the prebiotic effect of oat dietary fiber, meeting the market demand for high-fiber food, and promoting the upgrading of the oat industry.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN120770545A_ABST
Abstract
The invention discloses a fermented oat dietary fiber and a preparation method thereof. The invention provides a preparation method of fermented oat dietary fibers, which comprises the following steps: oat residues react under the action of a composite strain agent to obtain the fermented oat dietary fibers, and the composite strain agent comprises streptococcus thermophilus and lactobacillus thermophilus. The food-grade baking raw material which can be preserved for a long time and has a good taste and microorganisms meeting requirements is produced by adjusting the processes of extraction of coarse dietary fibers of the oat, fermentation treatment of the dietary fibers, separation, drying and the like.
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