CN101057610B - Preparation technology for oats biological fermented milk - Google Patents
Preparation technology for oats biological fermented milk Download PDFInfo
- Publication number
- CN101057610B CN101057610B CN200710061908A CN200710061908A CN101057610B CN 101057610 B CN101057610 B CN 101057610B CN 200710061908 A CN200710061908 A CN 200710061908A CN 200710061908 A CN200710061908 A CN 200710061908A CN 101057610 B CN101057610 B CN 101057610B
- Authority
- CN
- China
- Prior art keywords
- oat
- soybean
- fermentation
- water
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing oat further processed product, which in detail relates to a process of producing oat biological fermentation milk. It solves problem of unimodal oat furthered processed product and insufficient transfer of nutrition to absorbent component. It mainly comprises following steps: immersing oat and soybean, grinding, and fermentation. The invention takes oat and soybean as raw material, that is not only because the production is low, but also because the two material contains abundant high-quality plant protein, edible fiber, unsaturated fatty acid, calcium, ferro, zinc and selenium and other microelement and vitamin, the functional factor of beta-dextran. So the prepared oat soybean lactic acid bacteria beverage is rich in protein, coccus, bacillus, functional factor of beta-dextran, multiple microelement, vitamin and contains no cholesterol and animal fat.
Description
Technical field
The present invention relates to a kind of preparation method of oat deep processed product, be specially a kind of preparation technology of oats biological fermented milk.
Background technology
The fat content shelter of oat has first of the cereal, be equivalent to rice, fine flour 4～5 times, and its fat mainly is made of monounsaturated fatty acid, linolenic acid and linolenic acid, singly be linolenic acid just accounted for whole unrighted acids 35%～52%.Oat contains 8 seed amino acids and the vitamin E of needed by human body again, and its content also is higher than rice and fine flour.Oat also contains vitamin B1, B2 and folic acid, and several mineral materials such as calcium, phosphorus, iron, zinc, manganese and trace element.Oat not only nutritional labeling is abundant, and nutritive value is high.The multiple enzyme that contains in the oat has very strong vigor, not only can suppress the formation of human body senile plaque expelling, and has the effect of delaying human body cell ageing; Oat rich soluble fiber can impel cholic acid to excrete, and can reduce the cholesterol level in the blood, because of Soluble Fiber can absorb large quantity of moisture, satiety is arranged easily again, can also remove the rubbish in the human body better, reduces the generation of obesity; Plant sapogenin glycoside in the oat can reduce the danger of cancer, can also strengthening immune system, and make external invasion bacterium, virus and cancer cell ineffective.
Lactic acid bacteria comprises lactobacillus, has a liking for streptococcus lactis, yeast etc.They and Bifidobacterium are being controlled the balance of the ecological flora of human body together, constantly remove noxious material, resist the invasion of external pathogenic bacteria.Common pathogen (as shigella dysenteriae, typhoid bacillus, enteropathogenic E, staphylococcus etc.) there is antagonism.Especially to old man and baby, the growth of pathogen and spoilage organisms be can suppress, constipation, diarrhea and gastrointestinal disorders etc. prevented.Their a large amount of lactic acid that spues impels the intestines wall to wriggle, helps digest, drains the excrement slag, kills pathogen, and synthetic vitamin, amino acid and raising human body are to the absorption of nutrients such as calcium, phosphorus, iron ion in enteron aisle.Because that lactobacillus has is anti-infective, remove toxin, assist the unique function of nutrition intake, so can regulate the intestinal microecology balance effectively.Energy is eliminated pathogenic former, reduces nitrosamines and putrefactivebacteria toxin the bringing out property to cancer widely, but activate immunity reaction simultaneously, the enhancing body immunity.Lactic acid bacteria reduces lactose, and produces galactolipin, so help children's brain and neural growth.Sour milk beverage is to utilize lactobacillus-fermented and the class beverage made.At home and abroad lactic acid bacteria such as sour milk beverage, sour milk, pickles, sauerkraut, sauce, soy sauce and oral liquid and goods thereof are the reasonable health foods of a class by generally acknowledging on the market.Sour milk beverage is to be raw material with sweet milk, milk powder or vegetable protein milk (powder) etc., the beverage of being processed into through fermentation.Single needle is for oat, is that the series food of development of raw materials is many with the oat, as oat noodles, grains of oats, oatmeal etc.But these food all are that the existence form of many nutritional labelings wherein may be difficult to effectively be absorbed by human body, thereby has reduced nutritive value through simple processing.And lactic fermentation is the abundant activation that increases nutritional labeling in the raw material in food industry, resolves into beneficiating ingredient, improves the important means of mouthfeel.And be that raw material is done lactic fermentation processing and be yet there are no report with the oat.
Summary of the invention
The present invention can not fully be converted into the problem that can absorb composition and the preparation technology that a kind of oats biological fermented milk is provided in order to solve the single and nutrition of existing oat deep processed product form.
The present invention is realized that by following technical scheme a kind of preparation technology of oats biological fermented milk may further comprise the steps:
The preparation of fermentation substrate has two kinds of approach here, below is first kind:
1, raw material are respectively at soaking in the water, material-water ratio 1: 2～5, and water temperature 10-65 ℃, 6～10 hours time,
2, will go up raw material after the step process and carry out defibrator process and extract and separate, adopt 80～90 ℃ hot water, the water yield be the raw material dry weight 5-15 doubly, carry out defibrination with colloid mill, cross 100～300 eye mesh screens then, get mixed serum,
3, the mixed serum that obtains is carried out high temperature and take off the raw meat processing, 95～130 ℃ of temperature, 5～35 minutes time,
Second kind of approach is: fermentation substrate prepare resulting mixed serum be to use the finished product oatmeal and sloughed fishy smell soy meal and or soyabean protein powder mix with water and obtain.
Inoculation fermentation,
1, mixed serum is cooled to 40～75 ℃, adds weight and be 0.01%～4% lactose or 0.01%～4% glucose, injects fermentation tank then, and the lactic acid bacteria of inserting gross weight 1%～6% carries out 3～12 hours fermentation,
2, the soft solid materials that the back forms that will ferment is put into blend tank, adds the water of material dry weight 100%～350%, and carrying out fineness is 150～450 purpose colloid defibrinations, obtains slurries,
3, homogeneous slurry, ultra high temperature short time sterilization gets product after the cooling.
Oat has very high nutrition and health care function, but compares protein content or relatively low with the animality dairy products.Soybean contains the protein about 40%, its amino acid is formed the spitting image of animal protein, the biological value height, it is the good source of good protein, per 100 gram protein that soybean provided are equivalent to 174 gram lean beefs, 266 gram girth of a garment porks, 6-7 egg, contained protein in 5 bags of fresh milks, and lysine content is higher.Therefore with the oat defective in the raw material lactic acid drink nutrition of making and oat and soybean used with as raw material use in order to remedy simple, the nutrition and health care function of promptly having given full play to oat can be replenished the deficiency of avenin matter quality again by soybean, makes its nutrition more comprehensive.
Certainly soybean also can, promptly the soybean ratio is zero.
So above-mentioned steps just is: 1, oat is soaked in water, material-water ratio 1: 2～5, water temperature 10-65 ℃, 6～10 hours time,
2, oat is carried out defibrator process and extract separation, adopt 80～90 ℃ hot water, the water yield is 5-15 a times of material dry weight, carries out defibrination with colloid mill, crosses 100～300 eye mesh screens then, gets slurries,
3, the slurries that obtain are carried out high temperature and take off raw meat processing, 95～130 ℃ of temperature, 5～35 minutes time.
4, the slurries that take off after the raw meat are cooled to 40～75 ℃, add weight and be 0.01%～4% lactose or glucose, inject fermentation tank then, and the lactic acid bacteria of inserting gross weight 1%～6% carries out 3～12 hours fermentation,
5, the soft solid materials that the back forms that will ferment is put into blend tank, adds the water of material dry weight 100%～350%, and carrying out fineness is 150～450 purpose colloid defibrinations, obtains slurries,
6, homogeneous slurry, ultra high temperature short time sterilization gets product after the cooling.
The preparation method of functionality oat biological fermentation emulsion provided by the invention, by slurries are carried out repeatedly colloid defibrination, fine filtering and high-pressure homogeneous repeatedly, make the emulsion beverage of uniformity, stable in properties, good mouthfeel, the shelf-life can reach more than six months.
Preparation method provided by the invention, protein, the fat acid decomposition that oat and soybean can be contained generate organic acid compositions such as various active amino acid peptide and lower fatty acid; Under the effect of active amino acid peptide, trace element such as protein and calcium and vitamin are just easier to be absorption of human body and utilization, also help the generation that destroys and suppress spoilage organisms and mould in the enteron aisle simultaneously, adjust colony balance, make human body avoid or alleviate the infringement of harmful substance.
The present invention adopts the material of oat and two kinds of high-qualitys of soybean as raw material, not only production cost is low, and these two kinds of materials contain abundant quality plant protein, dietary fiber, unrighted acid, also be rich in various trace elements and vitamins such as calcium, iron, zinc, selenium, the function factor of beta glucan.So the oat soybean sour milk beverage for preparing is rich in protein, coccus, bacillus, beta glucan function factor, various trace elements, vitamin etc., and does not have cholesterol, no animal tallow.
This beverage of long-term drinking can reduce the content of cholesterol and triglycerides in the blood, can regulating lipid and reducing weight, can help to reduce blood sugar again.Can improve blood circulation, help to eliminate fatigue, promote growing of fetus.Rich dietary fiber has the effect that relaxes bowel, and can help the elderly to prevent the dry constipation of intestines, and the effect of prevention of brain angiosis is arranged.Wherein mineral matter and trace elements such as calcium, phosphorus, iron, zinc, manganese then can prevention of osteoporosis diseases, promote wound healing, and prevent anemia etc.
Everybody is all drinkable for this beverage, Van Gogh blood pressure, dyslipidemia, fatty liver, coronary heart disease, diabetes, obesity, spontaneous sweating, arteriosclerosis, anemia, etc. the patient, and the elderly, pregnant woman, puerpera, child etc., all suitable oat hypoglycemic biological fermentation emulsion of often drinking.
Description of drawings
Fig. 1 is a process chart of the present invention
The specific embodiment
Embodiment 1: raw material are oat and soybean,
A kind of preparation technology of oats biological fermented milk may further comprise the steps:
The preparation of fermentation substrate,
To remove 5 kilograms of oats, 2 kilograms of soybean of foreign material such as stone, mildew and rot particle earlier, carry out rinsing with clear water, to remove earth, dust and tiny foreign material wherein.
1, oat and soybean be respectively at soaking in the water, material water weight ratio 1: 3, and 20 ℃ of water temperatures, preferably add the NaHCO of raw material gross weight 0.2% at 8 hours time
3, can shorten soak time and can remove pigment in the soybean again well.
Soybean after soaking is carried out blanching with boiling water or steam, so that the passivation lipoxidase reduces beany flavor, 95 ℃ of heat iron temperatures, 7 minutes time.
2, the soybean after oat and the last step process is mixed carry out defibrator process and extract and separate, adopt 85 ℃ hot water, can be added into the NaHCO of gross weight 0.2～0.3%
3, the water yield is 6 times of material dry weight, carries out defibrination with colloid mill, crosses 200 eye mesh screens then, gets mixed serum,
3, the mixed serum that obtains is carried out high temperature and take off raw meat processing, 110 ℃ of temperature, 25 minutes time.
Inoculation fermentation
4, the mixed serum that takes off after the raw meat is cooled to 50 ℃, the lactose or the glucose that add gross weight 1.5%, inject fermentation tank then, the lactic acid bacteria of inserting gross weight 3% carries out 8 hours fermentation, the lactic acid bacteria that lactic acid bacteria generally adopts domestication to cultivate, be lactobacillus bulgaricus or streptococcus thermophilus, they can use separately, also can mix use.Lactic acid bacteria is tamed the process of cultivation, be that lactic acid bacteria is dropped into laddering adaptation in the mixed liquor reduce milk successively and increase gradually simultaneously the oat soybean, until milk level is zero, and oat soybean content is followed successively by 5% and 2%, and till the breeding of lactic acid bacteria energy normal growth.This acclimation method is the method for microbial fermentation industry a kind of artificial screening bacterial classification commonly used, also the direct special lactobacillus bacterial classification of commodity in useization.
5, the soft solid materials that the back forms that will ferment is put into blend tank, adds the water of (material dry weight) 200%, and carrying out fineness is 300 purpose colloid defibrinations, obtains slurries,
6, homogeneous slurry, ultra high temperature short time sterilization gets product after the cooling.Slurries are by carrying out the homogeneous that pressure is 30Mpa in the high pressure homogenizer.Carry out 4 seconds ultra high temperature short time sterilization through the slurries behind the homogeneous under 120 ℃ temperature, the slurries after will sterilizing then are cooled to 70 ℃, carry out sterile filling, and the check warehouse-in is made the functionality oat biological fermentation emulsion at last.
Embodiment 2: raw material are oat and soybean,
A kind of preparation technology of oats biological fermented milk may further comprise the steps:
The preparation of fermentation substrate
To remove 5 kilograms of oats, 3 kilograms of soybean of foreign material such as stone, mildew and rot particle earlier, carry out rinsing with clear water, to remove earth, dust and tiny foreign material wherein.
1, oat and soybean be respectively at soaking in the water, material water weight ratio 1: 2, and 10 ℃ of water temperatures, preferably add 0.1% NaHCO at 6 hours time
3, can shorten soak time and can remove pigment in the soybean again well.
Soybean after soaking is carried out blanching with boiling water or steam, so that the passivation lipoxidase reduces beany flavor, 90 ℃ of heat iron temperatures, 2 minutes time.
2, the soybean after oat and the last step process is mixed carry out defibrator process and extract and separates, adopts 80 ℃ hot water, the water yield is 5 times of material dry weight, carries out defibrination with colloid mill, mistake 100 eye mesh screens then, mixed serum,
3, the mixed serum that obtains is carried out high temperature and take off raw meat processing, 95 ℃ of temperature, 5 minutes time.
Inoculation fermentation
4, the mixed serum that takes off after the raw meat is cooled to 40 ℃, the lactose or the glucose that add gross weight 0.01%, inject fermentation tank then, the lactic acid bacteria of inserting gross weight 1% carries out 3 hours fermentation, the lactic acid bacteria that lactic acid bacteria generally adopts domestication to cultivate, be lactobacillus bulgaricus or streptococcus thermophilus, they can use separately, also can mix use.Lactic acid bacteria is tamed the process of cultivation, be that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk successively and increase gradually simultaneously the oat soybean, until milk level is zero, and oat soybean content is followed successively by 5% and 2%, and till the breeding of lactic acid bacteria energy normal growth.This acclimation method is the method for microbial fermentation industry a kind of artificial screening bacterial classification commonly used, also the direct special lactobacillus bacterial classification of commodity in useization.
5, the soft solid materials that the back forms that will ferment is put into blend tank, adds the water of material dry weight 100%, and carrying out fineness is 150 purpose colloid defibrinations, obtains slurries,
6, homogeneous slurry, ultra high temperature short time sterilization gets product after the cooling.Slurries are by carrying out the homogeneous that pressure is 25Mpa in the high pressure homogenizer.Carry out 2 seconds ultra high temperature short time sterilization through the slurries behind the homogeneous under 95 ℃ temperature, the slurries after will sterilizing then are cooled to 60 ℃, carry out sterile filling, and the check warehouse-in is made the functionality oat biological fermentation emulsion at last.
Embodiment 3, and raw material are oat and soybean,
A kind of preparation technology of oats biological fermented milk may further comprise the steps:
The preparation of fermentation substrate
To remove 5 kilograms of oats, 1 kilogram of soybean of foreign material such as stone, mildew and rot particle earlier, carry out rinsing with clear water, to remove earth, dust and tiny foreign material wherein.
1, oat and soybean be respectively at soaking in the water, material water weight ratio 1: 5, and 65 ℃ of water temperatures, preferably add 0.3% NaHCO at 10 hours time
3, can shorten soak time and can remove pigment in the soybean again well.
Soybean after soaking is carried out blanching with boiling water or steam, so that the passivation lipoxidase reduces beany flavor, 100 ℃ of heat iron temperatures, 10 minutes time.
2, the soybean after oat and the last step process is mixed carry out defibrator process and extract and separates, adopts 90 ℃ hot water, the water yield is 15 times of material dry weight, carries out defibrination with colloid mill, mistake 300 eye mesh screens then, mixed serum,
3, the mixed serum that obtains is carried out high temperature and take off raw meat processing, 130 ℃ of temperature, 35 minutes time.
Inoculation fermentation
4, the mixed serum that takes off after the raw meat is cooled to 75 ℃, the lactose or the glucose that add gross weight 4%, inject fermentation tank then, the lactic acid bacteria of inserting gross weight 6% carries out 12 hours fermentation, the lactic acid bacteria that lactic acid bacteria generally adopts domestication to cultivate, be lactobacillus bulgaricus or streptococcus thermophilus, they can use separately, also can mix use.Lactic acid bacteria is tamed the process of cultivation, be that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk successively and increase gradually simultaneously the oat soybean, until milk level is zero, and oat soybean content is followed successively by 5% and 2%, and till the breeding of lactic acid bacteria energy normal growth.This acclimation method is the method for microbial fermentation industry a kind of artificial screening bacterial classification commonly used, also the direct special lactobacillus bacterial classification of commodity in useization.
5, the soft solid materials that the back forms that will ferment is put into blend tank, adds the water of material dry weight 350%, and carrying out fineness is 450 purpose colloid defibrinations, obtains slurries,
6, homogeneous slurry, ultra high temperature short time sterilization gets product after the cooling.Slurries are 450 purpose colloid defibrinations by carrying out fineness in the high pressure homogenizer, obtain slurries,
6, homogeneous slurry, ultra high temperature short time sterilization gets product after the cooling.Slurries are by carrying out the homogeneous that pressure is 35Mpa in the high pressure homogenizer.Carry out 6 seconds ultra high temperature short time sterilization through the slurries behind the homogeneous under 140 ℃ temperature, the slurries after will sterilizing then are cooled to 85 ℃, carry out sterile filling, and the check warehouse-in is made the functionality oat biological fermentation emulsion at last.
Embodiment 4: raw material are oat,
Above-mentioned steps just is: 1, oat is soaked in water, material-water ratio 1: 3, and water temperature 10-65 ℃, 6～10 hours time,
2, oat is carried out defibrator process and extract separation, adopt 80～90 ℃ hot water, the water yield is 10 times of material dry weight, carries out defibrination with colloid mill, crosses 100～300 eye mesh screens then, gets slurries,
3, the slurries that obtain are carried out high temperature and take off raw meat processing, 95～130 ℃ of temperature, 5～35 minutes time.
4, the slurries that take off after the raw meat are cooled to 40～75 ℃, add the lactose or the glucose of gross weight 0.01%～4%, inject fermentation tank then, and the lactic acid bacteria of inserting gross weight 1%～6% carries out 3～12 hours fermentation,
5, the soft solid materials that the back forms that will ferment is put into blend tank, adds the water of material dry weight 100%～350%, and carrying out fineness is 150～450 purpose colloid defibrinations, obtains slurries,
6, homogeneous slurry, ultra high temperature short time sterilization gets product after the cooling.
Embodiment 5
Difference is, the soy meal that the fermentation substrate preparation is to use the finished product oatmeal and has sloughed fishy smell with or soyabean protein powder mix with water and obtain.The 4-6 step is substantially the same manner as Example 1.
Embodiment 6, also added walnut powder or 1%～2% the almond paste or 1%～2% the peanut of gross weight 1%～2% in the raw material, make the nutrition of dairy products and quality more perfect, and mouthfeel is better.Step is identical with embodiment 1 or 4 or 5.
Claims (4)
1. the preparation technology of an oats biological fermented milk is characterized in that: may further comprise the steps: the preparation of fermentation substrate, and inoculation fermentation,
Below be the preparation process of fermentation substrate:
(1), be raw material with the oat, raw material are respectively at soaking in the water, material-water ratio 1: 2～5, water temperature 10-65 ℃, 6～10 hours time,
(2), go up raw material after the step process and carry out defibrator process and extract and separate, adopts 80～90 ℃ hot water, the water yield is 5～15 times of raw material dry weight, carries out defibrination with colloid mill, crosses 100～300 eye mesh screens then, gets mixed serum,
(3), the mixed serum that obtains is carried out high temperature take off raw meat and handle, 95～130 ℃ of temperature, 5～35 minutes time,
Below be the inoculation fermentation process,
(1), mixed serum is cooled to 40～75 ℃, add the lactose or the glucose of gross weight 0.01%～4%, inject fermentation tank then, the lactic acid bacteria of inserting gross weight 1%～6% carries out 3～12 hours fermentation, lactic acid bacteria is lactobacillus bulgaricus and/or streptococcus thermophilus
(2), the soft solid materials that forms of the back of will fermenting puts into blend tank, adds the water of material dry weight 100%～350%, carrying out fineness is 150～450 purpose colloid defibrinations, obtains slurries,
(3), slurries carry out the homogeneous homogeneous that pressure is 25～35Mpa in high pressure homogenizer, ultra high temperature short time sterilization, after the cooling product.
2. the preparation technology of oats biological fermented milk according to claim 1, it is characterized in that: raw material also comprise soybean, soybean after will soaking in the preparation process step (1) of fermentation substrate carries out blanching with boiling water or steam, to 90～100 ℃ of soybean heat iron temperatures, and 2～10 minutes time.
3. the preparation technology of oats biological fermented milk according to claim 1, it is characterized in that: carry out 2～6 seconds ultra high temperature short time sterilization in the inoculation fermentation process steps (3) under 95～140 ℃ temperature through the slurries behind the homogeneous, the slurries after will sterilizing then are cooled to 60～85 ℃.
4. the preparation technology of oats biological fermented milk according to claim 1 is characterized in that: the walnut powder or 1%～2% almond paste or 1%～2% the peanut that also add gross weight 1%～2% in the raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710061908A CN101057610B (en) | 2007-05-20 | 2007-05-20 | Preparation technology for oats biological fermented milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710061908A CN101057610B (en) | 2007-05-20 | 2007-05-20 | Preparation technology for oats biological fermented milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101057610A CN101057610A (en) | 2007-10-24 |
| CN101057610B true CN101057610B (en) | 2010-05-19 |
Family
ID=38864034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710061908A Expired - Fee Related CN101057610B (en) | 2007-05-20 | 2007-05-20 | Preparation technology for oats biological fermented milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101057610B (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599593B (en) * | 2012-03-15 | 2014-05-07 | 东莞市英芝堂生物工程有限公司 | Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice |
| CN102630999B (en) * | 2012-05-08 | 2013-04-10 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN102715421B (en) * | 2012-07-03 | 2013-03-27 | 哈尔滨怡康药业有限公司 | Method for manufacturing cereal breakfast powder |
| CN103229843B (en) * | 2013-04-01 | 2015-03-04 | 邵爱珍 | Hawthorn kernel health care fermented soybean milk and preparation method thereof |
| CN103271403A (en) * | 2013-06-03 | 2013-09-04 | 吉林大学 | Symbiotic oat functional beverage and preparation method thereof |
| KR101805863B1 (en) * | 2015-07-01 | 2017-12-07 | 주식회사 위드바이오코스팜 | Manufacturing method of synbiotics fermentation product and synbiotics fermentation product made by the same |
| CN105595351B (en) * | 2015-08-14 | 2018-07-06 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of nutrition product with stable state regulating and controlling blood sugar and its preparation method and application |
| CN105995350A (en) * | 2016-06-15 | 2016-10-12 | 湖北华蒜豆生物科技有限公司 | Chinese garlic bean beverage and making method thereof |
| CN106509552A (en) * | 2016-09-29 | 2017-03-22 | 三主粮集团股份公司 | Fermented oat beverage and preparation method thereof |
| CN109497151A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of oat base normal-temperature yoghourt and preparation method thereof |
| CN109619178A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of oat normal-temperature yoghourt and preparation method thereof |
| CN109805103A (en) * | 2019-04-10 | 2019-05-28 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk preparation method rich in animal protein |
| CN111011685A (en) * | 2019-12-30 | 2020-04-17 | 江南大学 | Fermented milk rich in probiotics and preparation method thereof |
| CN112616925A (en) * | 2020-12-30 | 2021-04-09 | 光明乳业股份有限公司 | Double-protein fermented milk and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113417A (en) * | 1994-01-13 | 1995-12-20 | 雀巢制品公司 | Process for preparing foodstuffs having a reduced content of fermented milk products and/or fruit material and composition useful therefor |
| CN1465292A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Oats milk beverage and preparation method thereof |
| CN1943410A (en) * | 2006-10-24 | 2007-04-11 | 上海佳迈农业技术服务有限公司 | Method for preparing oat-bean milk and its products |
-
2007
- 2007-05-20 CN CN200710061908A patent/CN101057610B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1113417A (en) * | 1994-01-13 | 1995-12-20 | 雀巢制品公司 | Process for preparing foodstuffs having a reduced content of fermented milk products and/or fruit material and composition useful therefor |
| CN1465292A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Oats milk beverage and preparation method thereof |
| CN1943410A (en) * | 2006-10-24 | 2007-04-11 | 上海佳迈农业技术服务有限公司 | Method for preparing oat-bean milk and its products |
Non-Patent Citations (6)
| Title |
|---|
| 徐玉霞等.燕麦充气发酵饮料的研制.郑州牧业工程高等专科学校学报》23 3.2003,23(3),175-176. |
| 徐玉霞等.燕麦充气发酵饮料的研制.郑州牧业工程高等专科学校学报》23 3.2003,23(3),175-176. * |
| 梁敏.燕麦的功能性及保健食品的开发.粮油加工与食品机械 4.2006,(4),67-69. |
| 梁敏.燕麦的功能性及保健食品的开发.粮油加工与食品机械 4.2006,(4),67-69. * |
| 贾建波.燕麦生物乳的研制.食品科学24 2.2003,24(2),79-82. |
| 贾建波.燕麦生物乳的研制.食品科学24 2.2003,24(2),79-82. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101057610A (en) | 2007-10-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101057610B (en) | Preparation technology for oats biological fermented milk | |
| CN101933535B (en) | Yoghourt containing cereal particles and fruit particles and production method thereof | |
| CN101156679B (en) | Rice bran nutrition stock solution and its preparation method | |
| CN102613304B (en) | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore | |
| CN101124970B (en) | Soybean peptide lactic acid bacteria beverage and its preparation method | |
| CN101720935A (en) | Immunostimulating composition containing lactic acid bacteria | |
| CN107568341A (en) | A kind of formula milk and its production method for being advantageous to human body intestinal canal health | |
| CN101240255A (en) | Method for preparing probiotics leaven used for plant-derived albumen | |
| CN103271274B (en) | Nutrient health-care porridge | |
| CN1871947A (en) | Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut | |
| CN101720968A (en) | Method for producing fermented vegetable protein beverage | |
| CN103653170A (en) | Stachyose probiotics solid beverage | |
| CN102028032A (en) | Novel prebiotics-added fermented milk and preparation method thereof | |
| CN106472704A (en) | Bean milk fermenting and producing probiotic bacteria functional drinkss and food and preparation method thereof | |
| CN106172764A (en) | A kind of nut taste flavored fermented milk and preparation method thereof | |
| CN101690517B (en) | Soured milk with yolk powder and preparation method thereof | |
| CN108041310A (en) | A kind of preparation method and applications of liquid feed | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN110122567A (en) | Composite fermentation cream with anti-oxidation function and preparation method thereof | |
| CN1969639A (en) | Vegetable yoghurt and production process thereof | |
| CN103392799B (en) | Castanea mollissima peptide lactic acid bacteria beverage and preparation method thereof | |
| CN109430402A (en) | A kind of preparation method of fermented type oat dairy products | |
| WO2013159498A1 (en) | Series seedlings milk food and beverage and preparation method therefor | |
| CN104172104B (en) | A kind of preparation method of Bifidobacterium soy sauce and the product of preparation thereof | |
| CN110037214A (en) | A kind of sour milk beverage and preparation method thereof without cream and additive |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shanxi Jinlvhe Biotechnology Co.,Ltd. Assignor: SHANXI JINLUHE OAT Research Institute Contract record no.: 2010990000730 Denomination of invention: Preparation technology for oats biological fermented milk Granted publication date: 20100519 License type: Exclusive License Open date: 20071024 Record date: 20100909 |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100519 |