CN104365840A - Preparation method of fermented oat milk beverage - Google Patents
Preparation method of fermented oat milk beverage Download PDFInfo
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Abstract
The invention discloses a preparation method of a fermented oat milk beverage and belongs to the fields of biological technologies of foods and processing of functional foods. The milk beverage is formed by means of fermentation by taking lactic acid bacteria strain enterococcus faecalis 2010-JR-01(with preservation number being CGMCC No.7738) as a fermenting strain and taking skimmed milk powder and oat as basic raw materials; the preparation method comprises specific technological procedures of preparation of liquid milk, sterilization, inoculation, fermentation, preparation of oat filtrate, mixing, homogenization, sterilization, filling, sterilization and cooling. The fermented oat milk beverage disclosed by the invention has triplex advantages of nutrition of milk, functional ingredients of oat and health function of probiotics, is fine and smooth in taste and good in flavor, and can be stably stored for at least 20 days at the temperature of 25 DEG C; only one type of fermenting strain is needed, the production process is simple and is suitable for industrial production, and the fermented oat milk beverage satisfies the requirements of customers on nutritional health beverages.
Description
Technical field
The present invention relates to a kind of preparation method of yogurt drink, be specifically related to a kind of preparation method of fermented type oats milk beverage, belong to food biotechnology and functional food manufacture field.
Background technology
Analyze according to nutritionist, every 100g milk moisture content 87g, protein 3.3g, fatty 4g, carbohydrate 5g, calcium 120mg, phosphorus 93mg, iron 0.2mg, dehydroretinol 4 μ g, Cobastab
10.04mg, Cobastab
20.13mg, niacin 0.2mg, vitamin C 1mg, can heating load 69 kilocalories.Although cow's milk has very high nutritive value, also Shortcomings part, such as, containing fat, and more than 50% is saturated fatty acid, and too much edible saturated fatty acid can facilitate the disease such as GAS, hat arterial cardiodiseases.
Oat is a kind of cereal materials nutritious and with health role.Scientific research finds, health care composition in oat first elects Herba bromi japonici dietary fiber, particularly water-soluble fibre-beta glucan, its blood fat reducing function has obtained domestic and international many scholar's accreditations, also have scholar to point out, the potential auxiliary antilipemic factor of oat also has the components such as grease, phenols and protein.The protein content of oat can up to 20%, and the content of the lysine that 8 seed amino acids, particularly cereals that it contains needed by human generally lack is more than 2 times of rice and wheat, and therefore avenin is considered to a kind of corn gluten protein of more high-quality.
A lot of research data all shows, many functional nutrient elements are adding to after in milk, and their biologically active and Absorbable rod rate are all greatly improved.By oat and cow's milk is composite is processed as the nonactive sour milk beverage of cereal breast, on the one hand their different flavor tastes can be made to combine, give new sensory experience and deliciously to enjoy.Can make on the other hand that the nutrition of cow's milk and cereal is mutually supplementary to influence each other, make up the single of the nutrition of any one food, have additional nutrients value, learns from other's strong points to offset one's weaknesses and make its nutrition more comprehensively, can be supplied to the more balanced and comprehensive nutrition of consumer.
Oat filtrate and leben are combined and produces oat leben, not only there is the nutritive value of leben, and make up the nutriments such as the vitamin that lacks in leben.The pleasant fragrance of oats milk beverage existing fermentation cow's milk, does not lose again original local flavor of oat, and these two kinds of local flavor one integrated mass, constitute the peculiar flavour of product, and can fully demonstrate the nutritional advantages of milk and oat, have bright market prospects.
The file of China Patent Publication No. CN1240319C discloses oats milk beverage and preparation method thereof on February 8th, 2006, by raw material grains of oats cleaning and dipping, boil, add microorganism, insulation liquefaction, intensification sterilizing obtains magma, is separated through colloid mill, add emulsifying agent before homogeneous, be rich in lysine material, additive, stabilizing agent, high pressure homogenizer homogeneous, high-temperature sterilization, obtained oats milk beverage; Leavening selects bacillus licheniformis and bacillus subtilis.The file of China Patent Publication No. CN101843278B discloses a kind of production method of oat acid milk beverage on June 11st, 2010, and step is: carry out cow's milk inspection, purification, degassed, homogeneous, pasteurization, cooling, inoculation successively, ferment, add oat allotment, homogeneous, UHT sterilizing, filling, case, check, dispatch from the factory; Leavening selects ratio to be 0.5:1 ~ 1:4 lactobacillus bulgaricus and streptococcus thermophilus.Separately there is the research of a kind of oat lactacidase fermenting beverage of bibliographical information, employing mesophilicα-diastase, carbohydrase carry out double-enzyme hydrolysis to oat, the saccharified liquid of gained is equipped with skimmed milk power and carries out sterilization, after cooling again with lactobacillus bulgaricus and streptococcus thermophilus for leavening carries out inoculation fermentation, prepare and a kind ofly there is the biological cream beverage (Ge Lei of health care containing active component, Deng. a kind of research of oat lactacidase fermenting beverage. " grain and feed industries ", 2011,12nd phase, 26-29).The preparation method of the above oats milk beverage all adopts composite bacteria as leavening, and preferred lactobacillus bulgaricus and streptococcus thermophilus the invention provides the zymotechnique that a kind of single lactic acid bacteria prepares oats milk beverage.
Summary of the invention
The object of this invention is to provide a kind of preparation method of fermented type oats milk beverage, in conjunction with the fermentation advantage of lactic acid bacteria, to obtain a kind of fermented type functional health beverage meeting people's demand having oat and lactic acid bacteria fermented food two-fold advantage concurrently.
For achieving the above object, the present invention adopts following technical scheme:
Select lactic acid bacteria strains enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, China Committee for Culture Collection of Microorganisms's common micro-organisms center registration warehouse-in numbering: depositary institution address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, CGMCC No.7738, coding entry time: on June 13rd, 2013) as fermentation strain, with skimmed milk power, oat is base stock, add white granulated sugar, citric acid, the auxiliary materials such as stabilizing agent CMC (sodium carboxymethylcellulose), prepare through emulsion, sterilization, inoculation, fermentation, the preparation of oat filtrate, allotment, homogeneous, sterilization, filling, sterilization, the processing steps such as cooling, obtain fermented type oats milk beverage.Concrete preparation method carries out as follows:
(1) emulsion preparation: skimmed milk power and demineralized water are mixed and made into skimmed milk by different quality ratio, skimmed milk power addition accounts for 8 ~ 12% of demineralized water weight, in skimmed milk, add the white granulated sugar of skimmed milk weight 4 ~ 8%, heating for dissolving makes mixed emulsion;
(2) sterilization: adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 ~ 40 DEG C, sterilization temperature 118 ~ 125 DEG C, sterilizing time 8 ~ 12s, outlet temperature 85 ~ 90 DEG C, then cools rapidly;
(3) inoculate: be inoculated in by a lactic acid bacteria strains on MRS culture medium and activate 1 ~ 2 time, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration accounts for 1 ~ 3% of mixed emulsion cumulative volume, and bacterial concentration is 9.2 × 10
7-9.8 × 10
7individual/mL;
(4) ferment: postvaccinal mixed emulsion, at 38 ~ 42 DEG C of constant temperature bottom fermentations, when pH value reaches 4.5 ~ 4.6, stops fermentation;
(5) preparation of oat filtrate: by oat boiling 30 ~ 40min, then with demineralized water in mass ratio 1:6 pull an oar, the slurries strainer filtering after making beating, makes oat filtrate;
(6) allocate: add in fermentation emulsion the oat filtrate of fermentation emulsion weight 30 ~ 40%, the white granulated sugar of 2 ~ 4%, the citric acid of 0.01 ~ 0.07% and 0.3 ~ 0.5% stabilizing agent CMC allocate;
(7) homogeneous: second homogenate is carried out to the feed liquid after allotment, homogenization pressure is 8 ~ 12Mpa for the first time, and temperature controls at 53 ~ 55 DEG C; Second time pressure is 22 ~ 26Mpa, and temperature controls at 58 ~ 60 DEG C;
(8) sterilization: adopt pasteurize, temperature is 85 DEG C, and the time is 15min;
(9) filling: the feed liquid after sterilization is carried out filling while hot;
(10) sterilization: filling rear employing pasteurize, temperature is 85 DEG C, and the time is 15min;
(11) cool: be cooled to less than 30 DEG C with cold water immediately;
(12) inspection and packaging.
Preferably, described skimmed milk power addition accounts for 10% of demineralized water weight.
Preferably, in described step 1, white granulated sugar addition is 6%.
Preferably, in described step 3, lactic acid bacteria culturers inoculum concentration accounts for 2% of mixed emulsion cumulative volume.
Preferably, in described step 4, fermentation temperature is 40 DEG C.
Preferably, in described step 6, oat accession of the filtrate is 35%, and white granulated sugar addition is 3%, and citric acid addition is 0.04%, and stabilizing agent CMC addition is 0.4%.
Technical scheme of the present invention has following beneficial effect:
1, traditional fermented type oats milk beverage adopts lactobacillus bulgaricus and streptococcus thermophilus (ratio of two kinds of bacterium is 1:1) as leavening mostly; Oats milk beverage of the present invention during the fermentation, only adopts a kind of fermentation strain 2010-JR-01 (Enterococcus faecalis), saves bacterial classification, reduces production cost, obtains larger economic interests;
2, fermented type oats milk beverage of the present invention has triple advantages that cow's milk nutrition, oat functional component and probio keep healthy concurrently, delicate mouthfeel, excellent flavor, energy storage-stable 20 days under 25 DEG C of conditions;
3, production technology is simple, is applicable to suitability for industrialized production, meets the demand of consumer to nutrient health-care beverage.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention;
Fig. 2 is the effect diagram of different fermentations time to acidified milk quality.
Detailed description of the invention
Below in conjunction with accompanying drawing and preferred embodiment, the present invention is described in further detail.
One, material is prepared
1, fermentation strain
Applicant, through extensively experiment, is separated in pickled vegetable liquid sample, filters out a strains of lactic acid bacteria bacterial strain, be enterococcus faecalis 2010-JR-01 (Enterococcus faecalis), deposit number: CGMCC No.7738 from family.
2, MRS culture medium
Formula: peptone 10.0g, dipotassium hydrogen phosphate 0.4g, yeast extract 5.0g, beef leaching thing 10.0g, glucose 20.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween-80 1.0g, magnesium sulfate 0.58g, manganese sulfate 0.29g, calcium carbonate 20.0g, agar 15.0g.Get above-mentioned each component, heating for dissolving is in 1L demineralized water, and 121 DEG C of autoclavings 30 minutes, room temperature cooling is for subsequent use, for screening and preservation strain.
Two, preparation method
Preparation process as shown in Figure 1.
Embodiment 1
Skimmed milk power and demineralized water are mixed and made into skimmed milk, and skimmed milk power addition accounts for 8% of demineralized water weight, and add the white granulated sugar of skimmed milk weight 4%, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 DEG C, sterilization temperature 118 DEG C, sterilizing time is 12s, and outlet temperature 85 DEG C, then cools rapidly; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration is 1%, and bacterial concentration is 9.8 × 10
7individual/mL; Mixed emulsion, at 38 DEG C of constant temperature bottom fermentations, when pH value reaches 4.60, stops fermentation, makes fermentation emulsion; By oat boiling 30min, with demineralized water in mass ratio 1:6 pull an oar, slurries screen filtration, makes oat filtrate; In fermentation emulsion, add the oat filtrate of fermentation emulsion weight 30%, the white granulated sugar of 2%, the citric acid of 0.01% and 0.3% CMC, allocate; Carry out second homogenate, homogenization pressure is 8Mpa for the first time, and temperature controls at 54 DEG C; Second time pressure is 22Mpa, and temperature controls at 59 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min; Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Embodiment 2
Skimmed milk power and demineralized water are mixed and made into skimmed milk, and skimmed milk power addition accounts for 10% of demineralized water quality, and add the white granulated sugar of skimmed milk weight 6%, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 35 DEG C, sterilization temperature 121 DEG C, sterilizing time is 10s, and outlet temperature 88 DEG C, then cools rapidly; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration is 2%, and bacterial concentration is 9.6 × 10
7individual/mL; Mixed emulsion, at 40 DEG C of constant temperature bottom fermentations, when pH value reaches 4.58, stops fermentation, makes fermentation emulsion; By oat boiling 35min, with demineralized water in mass ratio 1:6 pull an oar, slurries screen filtration, makes oat filtrate; In fermentation emulsion, add the oat filtrate of fermentation emulsion weight 35%, the white granulated sugar of 3%, the citric acid of 0.04% and 0.4% CMC, allocate; Carry out second homogenate, homogenization pressure is 10Mpa for the first time, and temperature controls at 55 DEG C; Second time pressure is 25Mpa, and temperature controls at 60 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min; Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Embodiment 3
Skimmed milk power and demineralized water are mixed and made into skimmed milk, and skimmed milk power addition accounts for 12% of demineralized water weight, and add the white granulated sugar of skimmed milk weight 8%, heating for dissolving makes mixed emulsion; Adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 40 DEG C, sterilization temperature 125 DEG C, sterilizing time is 8s, and outlet temperature 90 DEG C, then cools rapidly; Be inoculated in by a lactic acid bacteria strains and activate 1 ~ 2 time containing on MRS culture medium, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration is 3%, and bacterial concentration is 9.2 × 10
7individual/mL; Mixed emulsion, at 42 DEG C of constant temperature bottom fermentations, when pH value reaches 4.50, stops fermentation, is prepared into fermentation emulsion; By oat boiling 40min, with demineralized water in mass ratio 1:6 pull an oar, slurries screen filtration, is prepared into oat filtrate; In fermentation emulsion, add the oat filtrate of fermentation emulsion weight 40%, the white granulated sugar of 4%, the citric acid of 0.07% and 0.5% CMC, allocate, carry out second homogenate, first time homogenization pressure be 12Mpa, temperature controls at 53 DEG C; Second time pressure is 26Mpa, and temperature controls at 58 DEG C; Adopt pasteurize, temperature is 85 DEG C, and the time is 15min; Feed liquid after sterilization is carried out filling while hot, 85 DEG C of pasteurize 15min, is cooled to less than 30 DEG C immediately with cold water, is incubated 5 days, is up to the standards, can be packaged as finished product after wiping bottle.
Three, the determination of the best fermentation time of 2010-JR-01 (Enterococcus faecalis) bacterial strain
When skimmed milk power addition accounts for 10% of demineralized water weight, white granulated sugar addition is 6%, and lactic acid bacteria strains inoculum concentration is 2%, when fermentation temperature is 40 DEG C, select different fermentation time 4,5,6,7,8h carries out
Single factor experiment, measure pH value in each acidified milk and carry out sense organ appraise, experimental result is in table 1 and Fig. 2.
Table 1 fermentation time is on the impact of beverage quality
The pH value of leben is generally between 4.5 ~ 4.6, and taste is best, and therefore, as can be seen from table 1 and Fig. 2, when fermenting when 6h, taste is best; If continue fermentation more than 6h, then pH value is too low, lactoprotein sex change, and emulsion starts to solidify.
Four, leben stability study
According to stoke principle, adopt the rate of deposition of determination centrifugal sedimentation leben, to determine its stability.
Leben is preserved 20 days under 25 DEG C of conditions, measured primary sedimentation rate every 4 days, be precipitated the data of rate in table 2.
Table 2 holding time is on the impact of leben rate of deposition
As can be seen from table 2, the mensuration of rate of deposition and sense organ describe, and leben preserves at least 20 days under 25 DEG C of conditions, still very stable, and color and luster and structural state are all good, without lamination, and no whey precipitation.
Claims (6)
1. the preparation method of a fermented type oats milk beverage, it is characterized in that: select lactic acid bacteria strains enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, China Committee for Culture Collection of Microorganisms's common micro-organisms center registration warehouse-in numbering: CGMCC No.7738, coding entry time: on June 13rd, 2013) as fermentation strain, adopt following steps to obtain:
(1) emulsion preparation: skimmed milk power and demineralized water are mixed and made into skimmed milk by different quality ratio, skimmed milk power addition accounts for 8 ~ 12% of demineralized water weight, in skimmed milk, add the white granulated sugar of skimmed milk weight 4 ~ 8%, heating for dissolving makes mixed emulsion;
(2) sterilization: adopt tubular type sterilizer to carry out instantaneous sterilization, inlet temperature 30 ~ 40 DEG C, sterilization temperature 118 ~ 125 DEG C, sterilizing time 8 ~ 12s, outlet temperature 85 ~ 90 DEG C, then cools rapidly;
(3) inoculate: be inoculated in by a lactic acid bacteria strains on MRS culture medium and activate 1 ~ 2 time, be inoculated in mixed emulsion, lactic acid bacteria culturers inoculum concentration accounts for 1 ~ 3% of mixed emulsion cumulative volume, and bacterial concentration is 9.2 × 10
7~ 9.8 × 10
7individual/mL;
(4) ferment: postvaccinal mixed emulsion, at 38 ~ 42 DEG C of constant temperature bottom fermentations, when pH value reaches 4.5 ~ 4.6, stops fermentation;
(5) preparation of oat filtrate: by oat boiling 30 ~ 40min, then with demineralized water in mass ratio 1:6 pull an oar, the slurries strainer filtering after making beating, makes oat filtrate;
(6) allocate: add in fermentation emulsion the oat filtrate of fermentation emulsion weight 30 ~ 40%, the white granulated sugar of 2 ~ 4%, the citric acid of 0.01 ~ 0.07% and 0.3 ~ 0.5% stabilizing agent CMC allocate;
(7) homogeneous: second homogenate is carried out to the feed liquid after allotment, homogenization pressure is 8 ~ 12Mpa for the first time, and temperature controls at 53 ~ 55 DEG C; Second time pressure is 22 ~ 26Mpa, and temperature controls at 58 ~ 60 DEG C;
(8) sterilization: adopt pasteurize, temperature is 85 DEG C, and the time is 15min;
(9) filling: the feed liquid after sterilization is carried out filling while hot;
(10) sterilization: filling rear employing pasteurize, temperature is 85 DEG C, and the time is 15min;
(11) cool: be cooled to less than 30 DEG C with cold water immediately;
(12) inspection and packaging.
2. the preparation method of a kind of fermented type oats milk beverage according to claim 1, is characterized in that: described skimmed milk power addition accounts for 10% of demineralized water weight.
3. the preparation method of a kind of fermented type oats milk beverage according to claim 1 and 2, is characterized in that: in described step 1, white granulated sugar addition is 6%.
4. the preparation method of a kind of fermented type oats milk beverage according to claim 1 and 2, is characterized in that: in described step 3, lactic acid bacteria culturers inoculum concentration accounts for 2% of mixed emulsion cumulative volume.
5. the preparation method of a kind of fermented type oats milk beverage according to claim 1 and 2, is characterized in that: in described step 4, fermentation temperature is 40 DEG C.
6. the preparation method of a kind of fermented type oats milk beverage according to claim 1 and 2, it is characterized in that: in described step 6, oat accession of the filtrate is 35%, white granulated sugar addition is 3%, and citric acid addition is 0.04%, and stabilizing agent CMC addition is 0.4%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104814369A (en) * | 2015-04-07 | 2015-08-05 | 闫卫东 | Oat slurry, and powder and application thereof |
| CN105707273A (en) * | 2016-02-22 | 2016-06-29 | 高枫 | Method for preparing oat fermented milk |
| CN106359596A (en) * | 2016-08-30 | 2017-02-01 | 广西慧投互联网金融服务有限公司 | Preparation method of fermentation type composite fruit and vegetable milk beverage |
| CN111067018A (en) * | 2019-12-20 | 2020-04-28 | 无锡赞匠生物科技有限公司 | Oat plant-based slurry and preparation process and application thereof |
| CN111838315A (en) * | 2020-07-15 | 2020-10-30 | 常熟理工学院 | Preparation method of barley seedling powder fermented milk-containing beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111067018A (en) * | 2019-12-20 | 2020-04-28 | 无锡赞匠生物科技有限公司 | Oat plant-based slurry and preparation process and application thereof |
| CN111838315A (en) * | 2020-07-15 | 2020-10-30 | 常熟理工学院 | Preparation method of barley seedling powder fermented milk-containing beverage |
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Application publication date: 20150225 |