CN103271403A - Symbiotic oat functional beverage and preparation method thereof - Google Patents
Symbiotic oat functional beverage and preparation method thereof Download PDFInfo
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- CN103271403A CN103271403A CN2013102163193A CN201310216319A CN103271403A CN 103271403 A CN103271403 A CN 103271403A CN 2013102163193 A CN2013102163193 A CN 2013102163193A CN 201310216319 A CN201310216319 A CN 201310216319A CN 103271403 A CN103271403 A CN 103271403A
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Abstract
The invention provides a symbiotic oat functional beverage and a preparation method thereof, belonging to the field of functional health food. The symbiotic oat functional beverage has the main constituents of: 30%-70% of oat base stock fermented by probiotics, 0.05%-0.2% of oat spice, 0.1%-0.3% of citric acid, and the balance of pure water, wherein the fermented oat base stock is composed of whole wheat oat powder, sugar, inulin, pectin and carrageenan. The preparation method comprises two processes of preparation of the fermented oat base stock and preparation of the beverage. The symbiotic oat functional beverage provided by the invention has a high nutritive value, and has the capability of reducing the contents of cholesterol, triglyceride and others in the blood; and moreover, the symbiotic oat functional beverage contains probiotics, dietary fiber, fructooligosaccharide, and so on, and can be used for promoting health of an intestinal digestion system. The invention provides a relatively simple processing mode for the oat-related products. The preparation method is easy to operate, and energy can be saved.
Description
Technical field
The invention belongs to the functional health care food field, particularly relate to a kind of symbiosis oat functional beverage and preparation method thereof.
Background technology
Oat has another name called bromegrass, wild wheat.Oat is worldwide raise crop, and it is with a long history in China's plantation.Oat has very high nutritive value, and thick protein reaches 15.6% approximately, fat 8.8%, and content occupies the cereal crops first place.8 seed amino acids of needed by human content height not only in the oat, and content ratio balance; Wherein lysine content is more than 2 times of wheat, rice, and tryptophane is more than 17 times of wheat, rice.Also have elements such as starch release heat and phosphorus, iron, calcium, its nutritive value comes out at the top.Simultaneously, contain the multiple material that can reduce cholesterol in the oat, as single unrighted acid, Soluble Fiber, saponin element etc., they can reduce the content of cholesterol in the blood, triglycerides etc., suffer from cardiovascular disease risk thereby reduce.Also be rich in Soluble Fiber beta glucan and insoluble fibre in the oat, total crude fiber content in the oat bran can reach 27.8%, and Soluble Fiber is up to 14.0%, can absorb the cholesterol in the human body in a large number and excrete, thereby reaching the effect that reduces cholesterol, therefore is that the food of basic ingredient often is used as functional health-care food with the oat.
Probio has multiple function, and for example it can be hypotensive and regulates hypertension and serum cholesterol and strengthen resistance to communicable disease, strengthen body immunity.Also can suppress the harmful breeding of bacterium in intestines, reduce toxin, promote intestines peristalsis, thereby improve the enteron aisle function, improve defecation condition, promote enteron aisle digestive system health etc.The ratio of probio is more high in the human body intestinal canal, and micro-ecological environment is just more good, and enteron aisle just more seems that youth has vigor.The health of enteron aisle not only is embodied in digests and assimilates good, stool normally and easy infection intestines problem not; For whole body, sufficient, great-hearted probio has reduced the burden of liver detoxification by suppressing various harmful bacterium.The probio that adds in this patent is Lactobacillus plantarum.Lactobacillus plantarum can improve the digestibility of protein; Promote digesting and assimilating of lipid; Provide the infant to digest and assimilate necessary galactolipin; Improve calcium, phosphorus utilization, promote the absorption of vitamin D; In addition, Lactobacillus plantarum is kept the balance of enteron aisle bacterial classification in addition, plays whole intestines effect; Regulate effects such as immune response.
The whole wheat oat is that first is by the food of U.S. FDA as special health food.Yet, clearly show the product of producing and can being accepted by masses with oat owing to lack, cause the consumption of oat food generally lower.
Summary of the invention:
The purpose of this invention is to provide a kind of symbiosis oat functional beverage.Containing dietary fiber, FOS, probio etc. in this beverage, is a kind of food with symbiosis function.
Another technical problem that will solve provides the preparation method of symbiosis oat functional beverage among the present invention, and its process technology is simple relatively, can become a kind of healthy selection of existing beverage substitute.
Symbiosis oat functional beverage of the present invention is characterized in that containing following percentage by weight composition: fermentation oat base-material 30%～70%, oat spices 0.05%～0.2%, citric acid 0.1%～0.3%, surplus with probiotics fermention are pure water; Described fermentation oat base-material, be that the whole wheat oatmeal is obtained behind 34～40 ° of C bottom fermentation 20～26h by lactobacillus plantarum ferment, mainly contain in this base-material: account for 5%～15% sugar, 0.5%～2.0% inulin of symbiosis oat functional beverage gross weight and as 0.1%～1.0% pectin, 0.1%～1.0% carragheen of stabilizing agent.
Also can further add vitamin and/or mineral matter nutritional hardening agent; Described vitamin is Cobastab
2, folic acid is or/and B
12, addition is by human body daily requirement 100%/kilogram; Described mineral matter nutritional hardening agent is the inorganic salts of calcium, zinc and/or iron, and addition is by human body daily requirement 100%/kilogram.
Described sugar is white granulated sugar and/or white soft sugar; Described pure water is springwater, mineral water, phreatic water or handle water.
The preparation method of symbiosis oat functional beverage of the present invention may further comprise the steps:
A. by the composition ratio of above-mentioned beverage, the whole wheat oatmeal is dissolved in the water, hydration 10～50 minutes, colloid mill is sheared 1～3 time, adds sugar, inulin, pectin and carragheen; Under 60～100 ℃, be heated to the thickness state then, again through 110～121 ° of C sterilizations 15～30 minutes; Add the lactobacillus plantarum ferment heavily account for fermentation oat base-material weight 0.0005%～0.0100% when being cooled to 30～45 ° of C, in 34～40 ° of C fermentation 20～26h, fermentation is finished, and be cooled to 4 ° of C oat base-material that obtains fermenting again, and storage is stand-by under 4 ° of C;
The fermentation oat base-material that b. will prepare, add 0.1%～0.3% citric acid, 0.05%～0.2% oat spices, the surplus pure water that heavily account for symbiosis oat functional beverage weight and mix, shear, at 25～40 ° of C, double-stage homogenization under pressure 20～30Mpa pressure, circulating obtains finished product 0～2 time.
Product symbiosis oat functional drink of the present invention as a kind of be basic material and the new type functional health food that contains probio with the oat, has high nutritive value, can reduce simultaneously the content of cholesterol in the blood, glycerine three vinegar etc., suffer from cardiovascular disease risk thereby reduce.Containing profitable probliotics in addition in the product is Lactobacillus plantarum, wherein also contains about 1.65% dietary fiber and FOS etc.Suppressing the harmful breeding of bacterium in intestines, reduce toxin, promote intestines peristalsis, thereby improve the enteron aisle function, improve defecation condition, when promoting enteron aisle digestive system health, also can play hypotensive and regulate the effect that hypertension and serum cholesterol strengthen resistance to communicable disease, strengthen body immunity.
The present invention provides a kind of simple relatively processing mode for the Related product of oat, the processing method easy operating, and save the energy.
The specific embodiment:
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that embodiment only to be used for explanation the present invention and be not used in and limit the scope of the invention.
Embodiment 1
Symbiosis oat functional beverage, it is characterized in that following percentage by weight by the symbiosis oat add mix after, make through homogeneous.
1. fermentation oat base-material makes through following steps: symbiosis oat functional beverage weight is 4000g, to account for fermentation oat base-material weight 10.0%, the whole wheat oatmeal that is 200g is dissolved in the water, hydration 30min, colloid mill is sheared 2 times, add and account for symbiosis oat functional beverage weight 5%, be the sugar of 200g, 1.0%, it is the inulin of 40g, 0.2%, be the pectin of 8g, 0.2%, i.e. the solution that forms of the carragheen mixed dissolution of 8g, under 80 ° of C, be heated to the thickness state then, through 121 ° of C sterilization 15min, when thing to be mixed was cooled to 40 ° of C, adding heavily accounted for 0.0025% of fermentation oat base-material quality again, it is the lactobacillus plantarum ferment of 0.05g, in 37 ° of C fermentation 24h, after fermentation is finished, mixture is cooled to 4 ° of C, put into refrigerator storage (4 ° of C of reserve temperature), the production of oat base-material for symbiosis oat functional beverage obtains fermenting.
2, the preparation of symbiosis oat functional beverage:
Fermentation oat base-material (30%～70%) → interpolation vitamin and mineral matter and flavor substance (being oat spices and citric acid) → interpolation pure water → shearing → homogeneous → packing → finished product (4 ° of C storages)
Concrete, with vitamin and mineral matter nutritional hardening agent (pressing human body daily requirement 100%/kilogram), vanilla flavor 0.1%, i.e. 4g and citric acid 0.15%, be that the 6g mixed dissolution is in pure water, stir fast and add fermentation oat base-material (clout is added to pure water for addition 50%, i.e. 2000g, be uniformly dispersed with high-speed shearing machine emulsification, at 35 ° of C, double-stage homogenization under the pressure 25Mpa pressure circulates 1 time.
The symbiosis oat functional beverage composition that makes and the percentage that accounts for the functional beverage gross mass, basic identical with the addition of each raw material composition in the preparation process.
Analysis project and method to the product of present embodiment are as follows:
(1) chemical property: chemical composition-employing AOAC method, analyze its total solid, ash content, protein, fat, carbohydrate.
(2) stability: pH, observe its proterties.
(3) probio: derive from manufacturer (Hansen Corp. of section)
(4) organoleptic analysis: product of the present invention is tested at acceptable degree and degree of liking, divides Xin to being described property of product of the present invention simultaneously, determines the main feature of product according to outward appearance, local flavor, aftertaste and texture characteristic; All organoleptic analysises are finished by half professional group that trains that 24 students of Food Science specialty (10 male sex, 14 women) form; By using the SPSS10 version to carry out variance analysis and data analysis is carried out in Chi-square Test.
The technical indicator result that product obtains by analysis such as table 1, table 2.
Table 1 product performance: physics and chemistry and microbiologic properties
Table 2 products characteristics (9 fens systems)
| Sample | General acceptance | Outward appearance | Local flavor | Quality |
| Oat | 6±1 | 7±1 | 6±2 | 6±1 |
Subjective appreciation is the result show: mean value and the STD value of acceptance scoring by analysis, and the best result of oat functional beverage is flavor evaluation (8), and minimum is quality scoring (5), and totally acceptance and ocular estimate are good.
Embodiment 2
Symbiosis oat functional beverage, it is characterized in that following percentage by weight by the symbiosis oat add mix after, make through homogeneous.
1, fermentation oat base-material makes through following steps: symbiosis oat functional beverage weight is 4000g, to account for fermentation oat base-material weight 5.0%, the whole wheat oatmeal that is 140g is dissolved in the water, hydration 30min, colloid mill is sheared 2 times, add and account for symbiosis oat functional beverage weight 10%, be the sugar of 400g, 2.0%, it is the inulin of 80g, 1.0%, be the pectin of 40g, 1.0%, i.e. the solution that forms of the carragheen mixed dissolution of 40g, under 80 ℃, be heated to the thickness state then, through 121 ℃ of sterilization 15min, when thing to be mixed was cooled to 40 ℃, adding heavily accounted for 0.005% of fermentation oat base-material quality again, it is the lactobacillus plantarum ferment of 0.14g, in 37 ℃ of fermentation 24h, after fermentation is finished, mixture is cooled to 4 ℃, put into refrigerator storage (4 ℃ of reserve temperatures), the production of oat base-material for symbiosis oat functional beverage obtains fermenting.
2, the preparation of symbiosis oat functional beverage:
Fermentation oat base-material (30%～70%) → interpolation vitamin and mineral matter and flavor substance (being oat spices and citric acid) → interpolation pure water → shearing → homogeneous → packing → finished product (4 ° of C storages)
Concrete, with vitamin and mineral matter nutritional hardening agent (pressing human body daily requirement 100%/kilogram), vanilla flavor 0.2%, i.e. 8g and citric acid 0.25%, be that the 10g mixed dissolution is in pure water, stir adding fermentation oat base-material (addition 70%, i.e. 2800g) fast, clout is added to pure water, be uniformly dispersed with high-speed shearing machine emulsification, at 25 ° of C, double-stage homogenization under the pressure 20Mpa pressure circulates 2 times.
The symbiosis oat functional beverage composition that makes and the percentage that accounts for the functional beverage gross mass, basic identical with the addition of each raw material composition in the preparation process.
Embodiment 3
Symbiosis oat functional beverage, it is characterized in that following percentage by weight by the symbiosis oat add mix after, make through homogeneous.
1, fermentation oat base-material makes through following steps: symbiosis oat functional beverage weight is 4000g, to account for fermentation oat base-material weight 20.0%, the whole wheat oatmeal that is 240g is dissolved in the water, hydration 30min, colloid mill is sheared 2 times, add and account for symbiosis oat functional beverage weight 12%, be the sugar of 480g, 0.5%, it is the inulin of 20g, 0.5%, be the pectin of 20g, 0.5%, i.e. the solution that forms of the carragheen mixed dissolution of 20g, under 80 ° of C, be heated to the thickness state then, through 121 ° of C sterilization 15min, when thing to be mixed was cooled to 40 ° of C, adding heavily accounted for 0.01% of fermentation oat base-material quality again, it is the lactobacillus plantarum ferment of 0.12g, in 37 ° of C fermentation 24h, after fermentation is finished, mixture is cooled to 4 ° of C, put into refrigerator storage (4 ° of C of reserve temperature), the production of oat base-material for symbiosis oat functional beverage obtains fermenting.
2, the preparation of symbiosis oat functional beverage:
Fermentation oat base-material (30%～70%) → interpolation vitamin and mineral matter and flavor substance (being oat spices and citric acid) → interpolation pure water → shearing → homogeneous → packing → finished product (4 ° of C storages)
Concrete, with vitamin and mineral matter nutritional hardening agent (pressing human body daily requirement 100%/kilogram), oat spices 0.05%, i.e. 2g and citric acid 0.3%, be that the 12g mixed dissolution is in pure water, stir fast and add fermentation oat base-material (clout is added to pure water for addition 30%, i.e. 1200g, be uniformly dispersed with high-speed shearing machine emulsification, at 40 ° of C, double-stage homogenization under the pressure 30Mpa pressure circulates 0 time.
The symbiosis oat functional beverage composition that makes and the percentage that accounts for the functional beverage gross mass, basic identical with the addition of each raw material composition in the preparation process.
Claims (5)
1. symbiosis oat functional beverage, it is characterized in that containing following percentage by weight composition: fermentation oat base-material 30%～70%, oat spices 0.05%～0.2%, citric acid 0.1%～0.3%, surplus with probiotics fermention are pure water; Described fermentation oat base-material, be that the whole wheat oatmeal is obtained behind 34～40 ° of C bottom fermentation 20～26h by lactobacillus plantarum ferment, mainly contain in this base-material: account for 5%～15% sugar, 0.5%～2.0% inulin of symbiosis oat functional beverage gross weight and as 0.1%～1.0% pectin, 0.1%～1.0% carragheen of stabilizing agent.
2. symbiosis oat functional beverage according to claim 1 is characterized in that, also has vitamin and/or mineral matter nutritional hardening agent; Described vitamin is Cobastab
2, folic acid is or/and B
12, addition is by human body daily requirement 100%/kilogram; Described mineral matter nutritional hardening agent is the inorganic salts of calcium, zinc and/or iron, and addition is by human body daily requirement 100%/kilogram.
3. the utmost point is characterized in that according to claim 1 or 2 described symbiosis oat functional beverages described sugar is white granulated sugar and/or white soft sugar; Described pure water is springwater, mineral water, phreatic water or handle water.
4. the preparation method of the described symbiosis oat of claim 1 functional beverage is characterized in that realizing according to the following steps:
A. by the composition ratio of the described beverage of claim 1, the whole wheat oatmeal is dissolved in the water, hydration 10～50 minutes, colloid mill is sheared 1～3 time, adds sugar, inulin, pectin and carragheen; Under 60～100 ° of C, be heated to the thickness state then, again through 110～121 ° of C sterilizations 15～30 minutes; Add the lactobacillus plantarum ferment heavily account for fermentation oat base-material weight 0.0005%～0.0100% when being cooled to 30～45 ° of C, in 34～40 ° of C fermentation 20～26h, fermentation is finished, and be cooled to 4 ° of C oat base-material that obtains fermenting again, and storage is stand-by under 4 ° of C;
The fermentation oat base-material that b. will prepare, add 0.1%～0.3% citric acid, 0.05%～0.2% oat spices, the surplus pure water that heavily account for symbiosis oat functional beverage weight and mix, shear, at 25～40 ° of C, double-stage homogenization under pressure 20～30Mpa pressure, circulating obtains finished product 0～2 time.
5. the preparation method of symbiosis oat functional beverage according to claim 4 is characterized in that, in the preparation process of functional beverage, sugar, inulin, pectin and carragheen is added the water stirring and dissolving carry out under 60～85 ° of C temperature.
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Cited By (8)
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| CN103734596A (en) * | 2013-12-02 | 2014-04-23 | 中国农业大学 | Fermentation oat functional food for preventing fatty liver |
| CN104382159A (en) * | 2014-10-30 | 2015-03-04 | 江南大学 | Method for preparing lactic acid fermentation beverage by using yellow wine lees |
| CN104694361A (en) * | 2015-04-02 | 2015-06-10 | 高国强 | Method for producing Lilium davidii oatmeal drink |
| CN109007494A (en) * | 2018-07-04 | 2018-12-18 | 谷之禅张家口食品有限公司 | A kind of preparation method of high dietary-fiber oat beverage |
| CN109619195A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of oat base normal temperature acid drink and preparation method thereof |
| CN114391648A (en) * | 2021-11-15 | 2022-04-26 | 济南瑞隆安生物技术有限公司 | Preparation method of probiotic fermented oat composition with effects of reducing blood sugar and blood fat |
| WO2022115035A1 (en) * | 2020-11-24 | 2022-06-02 | Nanyang Technological University | Probiotic compositions and methods of fermentation thereof |
| CN116548570A (en) * | 2023-06-13 | 2023-08-08 | 合肥有益生物科技有限公司 | Probiotics mineral water |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104382159A (en) * | 2014-10-30 | 2015-03-04 | 江南大学 | Method for preparing lactic acid fermentation beverage by using yellow wine lees |
| CN104382159B (en) * | 2014-10-30 | 2016-04-27 | 江南大学 | A kind of method utilizing yellow wine lees to prepare lactic acid fermentation beverage |
| CN104694361A (en) * | 2015-04-02 | 2015-06-10 | 高国强 | Method for producing Lilium davidii oatmeal drink |
| CN109007494A (en) * | 2018-07-04 | 2018-12-18 | 谷之禅张家口食品有限公司 | A kind of preparation method of high dietary-fiber oat beverage |
| CN109619195A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of oat base normal temperature acid drink and preparation method thereof |
| WO2022115035A1 (en) * | 2020-11-24 | 2022-06-02 | Nanyang Technological University | Probiotic compositions and methods of fermentation thereof |
| CN114391648A (en) * | 2021-11-15 | 2022-04-26 | 济南瑞隆安生物技术有限公司 | Preparation method of probiotic fermented oat composition with effects of reducing blood sugar and blood fat |
| CN116548570A (en) * | 2023-06-13 | 2023-08-08 | 合肥有益生物科技有限公司 | Probiotics mineral water |
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Application publication date: 20130904 |