CN105707273A - Method for preparing oat fermented milk - Google Patents
Method for preparing oat fermented milk Download PDFInfo
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- CN105707273A CN105707273A CN201610096894.8A CN201610096894A CN105707273A CN 105707273 A CN105707273 A CN 105707273A CN 201610096894 A CN201610096894 A CN 201610096894A CN 105707273 A CN105707273 A CN 105707273A
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- herba bromi
- bromi japonici
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing oat fermented milk. The oat fermented milk is obtained through material cleaning, baking, soaking, pulping, strain activating culture, fermentation, homogenizing, sterilization and filling. The oat fermented milk has the nutrition of cow milk, the functional components of oat and the healthcare effect of probiotics, fermented oat tastes finer, smoother and more delicious, and the production process is simple.
Description
Technical field
The invention belongs to food processing technology field, the preparation method being specifically related to a kind of Herba bromi japonici fermentation milk.
Background technology
Herba bromi japonici is the sixth-largest cereal crops in the world, containing rich in protein, unsaturated fatty acid and various dietary fiber, in addition, also rich in materials such as calcium, ferrum, phosphorus, vitamin and phenols, its functional component content is higher relative to other corn, it is a kind of nutritious, with health role corn.
After soda pop, pure water, tea-drinking, fruit drink, cereal beverage just enters China's beverage market with the attitude of " the 5th generation beverage ".Wherein the research and development of fermented grain beverage is increasingly becoming focus, in sweat, the hydrogen peroxide of generation, antibiotics etc. can suppress the propagation of various pathogenic bacterias and putrefaction bacteria in intestinal, improving intestinal microbial population, the multiple volatile ingredient such as the acetic acid that concurrently forms, butanoic acid can make product have local flavor and the mouthfeel of uniqueness.Fermented grain beverage has become a kind of important fermented food, has very big market development potential.Herba bromi japonici has more Development volue relative to other corn, and beverage is a kind of important application approach.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of Herba bromi japonici fermentation milk, a kind of nutrition of preparation, local flavor and coloury Herba bromi japonici leben.
In order to achieve the above object, the present invention adopts the technical scheme that:
The preparation method of a kind of Herba bromi japonici fermentation milk, comprises the following steps:
(1) clean, bakee: Herba bromi japonici is inserted in cleaning machine and is carried out, be subsequently placed in infrared baking box and bake, baking temperature 105～115 DEG C, baking times 10～15min；
(2) immersion, defibrination: by certain material-water ratio, by Herba bromi japonici soak at room temperature 6～10h in softening water, heating, to 75～80 DEG C, is ground 5～10min, is filtered to remove screenings, obtains oat slurry, standby；
(3) strain activation and culture: lactic acid bacteria culturers is rule in solid MRS culture medium, cultivate 2d for 37～39 DEG C, so activation is gone down to posterity 2～3 times, bacterium colony single on picking solid MRS is in fluid medium, cultivate 1d for 37 DEG C, the liquid bacterium solution now prepared is the bacterium solution activated, and 4 DEG C of Storage in refrigerator are standby；
(4) fermentation: by oat slurry weighing scale, add a certain amount of defatted milk powder, sucrose, citric acid, thickening agent in oat slurry, stir, proceed in fermentation tank, add a certain amount of strain, 37 DEG C～40 DEG C ferment at constant temperature, fermentation is stopped when pH is 4.6～5.0；
(5) homogenizing: deployed Herba bromi japonici fermentation milk adopts second homogenate technique, first time 60～80 DEG C, 40～80MPa, second time 55～75 DEG C, 50～85MPa；
(6) sterilization, fill: adopt UHT sterilization mode, sterilization temperature 125～130 DEG C, sterilizing time 8～12s, after sterilization, cool down fill.
Further, in described step (2), material-water ratio is 1:3～5.
Further, in described step (3), lactic acid bacteria is Lactobacillus plantarum.
Further, by oat slurry weighing scale in described step (4), add the defatted milk powder of 10%～12%, the sucrose of 5%～8%, the citric acid of 1%～3%, the thickening agent of 0.10%～0.20%, the lactic acid bacteria culturers of 1%～3%.
Further, the thickening agent in described step (4) is the one in sodium alginate, sodium carboxymethyl cellulose, xanthan gum.
Compared with prior art, beneficial effects of the present invention:
Herba bromi japonici leben of the present invention has triple advantages of Lac Bovis seu Bubali nutrition, Herba bromi japonici functional component and probiotic bacteria health care concurrently, and after Herba bromi japonici fermentation, mouthfeel is finer and smoother, and taste is better, and production technology is simple.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
(1) clean, bakee: Herba bromi japonici is inserted in cleaning machine and is carried out, be subsequently placed in infrared baking box and bake, baking temperature 105 DEG C, baking times 15min；
(2) immersion, defibrination: by the material-water ratio of 1:3, by Herba bromi japonici soak at room temperature 6h in softening water, heating, to 75 DEG C, is ground 5min, is filtered to remove screenings, obtains oat slurry, standby；
(3) strain activation and culture: Lactobacillus plantarum strain is rule in solid MRS culture medium, cultivate 2d for 37 DEG C, so activation is gone down to posterity 2 times, bacterium colony single on picking solid MRS is in fluid medium, cultivate 1d for 37 DEG C, the liquid bacterium solution now prepared is the bacterium solution activated, and 4 DEG C of Storage in refrigerator are standby；
(4) fermentation: by oat slurry weighing scale, oat slurry adds defatted milk powder, 5% sucrose of 10%, add the citric acid of 1%, add the thickening agent sodium alginate of 0.10%, stir, proceed in fermentation tank, add the Lactobacillus plantarum strain of mixed liquor weight 1%, 37 DEG C of ferment at constant temperature, stop fermentation when pH is 4.6；
(5) homogenizing: deployed Herba bromi japonici fermentation milk adopts second homogenate technique, first time 60 DEG C, 40MPa, second time 55 DEG C, 50MPa；
(6) sterilization, fill: adopt UHT sterilization mode, sterilization temperature 125 DEG C, sterilizing time 8s, after sterilization, cool down fill.
Embodiment 2
(1) clean, bakee: Herba bromi japonici is inserted in cleaning machine and is carried out, be subsequently placed in infrared baking box and bake, baking temperature 108 DEG C, baking times 14min；
(2) immersion, defibrination: by the material-water ratio of 1:4, by Herba bromi japonici soak at room temperature 7h in softening water, heating, to 78 DEG C, is ground 6min, is filtered to remove screenings, obtains oat slurry, standby；
(3) strain activation and culture: Lactobacillus plantarum strain is rule in solid MRS culture medium, cultivate 2d for 38 DEG C, so activation is gone down to posterity 3 times, bacterium colony single on picking solid MRS is in fluid medium, cultivate 1d for 37 DEG C, the liquid bacterium solution now prepared is the bacterium solution activated, and 4 DEG C of Storage in refrigerator are standby；
(4) fermentation: by oat slurry weighing scale, oat slurry adds defatted milk powder, 6% sucrose of 11%, add the citric acid of 2%, add the thickening agent sodium carboxymethyl cellulose of 0.2%, stir, proceed in fermentation tank, add the Lactobacillus plantarum strain of mixed liquor weight 2%, 38 DEG C of ferment at constant temperature, stop fermentation when pH is 4.7；
(5) homogenizing: deployed Herba bromi japonici fermentation milk adopts second homogenate technique, first time 68 DEG C, 50MPa, second time 60 DEG C, 58MPa；
(6) sterilization, fill: adopt UHT sterilization mode, sterilization temperature 127 DEG C, sterilizing time 10s, after sterilization, cool down fill.
Embodiment 3
(1) clean, bakee: Herba bromi japonici is inserted in cleaning machine and is carried out, be subsequently placed in infrared baking box and bake, baking temperature 110 DEG C, baking times 13min；
(2) immersion, defibrination: by the material-water ratio of 1:5, by Herba bromi japonici soak at room temperature 8h in softening water, heating, to 80 DEG C, is ground 8min, is filtered to remove screenings, obtains oat slurry, standby；
(3) strain activation and culture: Lactobacillus plantarum strain is rule in solid MRS culture medium, cultivate 2d for 39 DEG C, so activation is gone down to posterity 3 times, bacterium colony single on picking solid MRS is in fluid medium, cultivate 1d for 37 DEG C, the liquid bacterium solution now prepared is the bacterium solution activated, and 4 DEG C of Storage in refrigerator are standby；
(4) fermentation: by oat slurry weighing scale, oat slurry adds defatted milk powder, 7% sucrose of 12%, add the citric acid of 3%, add the thickening agent xanthan gum of 0.2%, stir, proceed in fermentation tank, add the Lactobacillus plantarum strain of mixed liquor weight 3%, 40 DEG C of ferment at constant temperature, stop fermentation when pH is 4.8；
(5) homogenizing: deployed Herba bromi japonici fermentation milk adopts second homogenate technique, first time 72 DEG C, 60MPa, second time 70 DEG C, 65MPa；
(6) sterilization, fill: adopt UHT sterilization mode, sterilization temperature 128 DEG C, sterilizing time 12s, after sterilization, cool down fill.
Embodiment 4
(1) clean, bakee: Herba bromi japonici is inserted in cleaning machine and is carried out, be subsequently placed in infrared baking box and bake, baking temperature 115 DEG C, baking times 10min；
(2) immersion, defibrination: by the material-water ratio of 1:5, by Herba bromi japonici soak at room temperature 10h in softening water, heating, to 78 DEG C, is ground 10min, is filtered to remove screenings, obtains oat slurry, standby；
(3) strain activation and culture: Lactobacillus plantarum strain is rule in solid MRS culture medium, cultivate 2d for 38 DEG C, so activation is gone down to posterity 2 times, bacterium colony single on picking solid MRS is in fluid medium, cultivate 1d for 37 DEG C, the liquid bacterium solution now prepared is the bacterium solution activated, and 4 DEG C of Storage in refrigerator are standby；
(4) fermentation: by oat slurry weighing scale, oat slurry adds defatted milk powder, 8% sucrose of 11%, add the citric acid of 3%, add the thickening agent sodium carboxymethyl cellulose of 0.2%, stir, proceed in fermentation tank, add the Lactobacillus plantarum strain of mixed liquor weight 2%, 38 DEG C of ferment at constant temperature, stop fermentation when pH is 5.0；
(5) homogenizing: deployed Herba bromi japonici fermentation milk adopts second homogenate technique, first time 80 DEG C, 80MPa, second time 75 DEG C, 85MPa；
(6) sterilization, fill: adopt UHT sterilization mode, sterilization temperature 128 DEG C, sterilizing time 10s, after sterilization, cool down fill.
The above, it it is only present pre-ferred embodiments, not the technical scope of the present invention is imposed any restrictions, therefore every any trickle amendment, equivalent variations and modification above example made according to the technical spirit of the present invention, all still fall within the scope of technical solution of the present invention.
Claims (5)
1. the preparation method of a Herba bromi japonici fermentation milk, it is characterised in that comprise the following steps:
(1) clean, bakee: Herba bromi japonici is inserted in cleaning machine and is carried out, be subsequently placed in infrared baking box and bake, baking temperature 105～115 DEG C, baking times 10～15min；
(2) immersion, defibrination: by certain material-water ratio, by Herba bromi japonici soak at room temperature 6～10h in softening water, heating, to 75～80 DEG C, is ground 5～10min, is filtered to remove screenings, obtains oat slurry, standby；
(3) strain activation and culture: lactic acid bacteria culturers is rule in solid MRS culture medium, cultivate 2d for 37～39 DEG C, so activation is gone down to posterity 2～3 times, bacterium colony single on picking solid MRS is in fluid medium, cultivate 1d for 37 DEG C, the liquid bacterium solution now prepared is the bacterium solution activated, and 4 DEG C of Storage in refrigerator are standby；
(4) fermentation: by oat slurry weighing scale, add a certain amount of defatted milk powder, sucrose, citric acid, thickening agent in oat slurry, stir, proceed in fermentation tank, add a certain amount of strain, 37 DEG C～40 DEG C ferment at constant temperature, fermentation is stopped when pH is 4.6～5.0；
(5) homogenizing: deployed Herba bromi japonici fermentation milk adopts second homogenate technique, first time 60～80 DEG C, 40～80MPa, second time 55～75 DEG C, 50～85MPa；
(6) sterilization, fill: adopt UHT sterilization mode, sterilization temperature 125～130 DEG C, sterilizing time 8～12s, after sterilization, cool down fill.
2. the preparation method of Herba bromi japonici fermentation milk according to claim 1, it is characterised in that in described step (2), material-water ratio is 1:3～5.
3. the preparation method of Herba bromi japonici fermentation milk according to claim 1, it is characterised in that in described step (3), lactic acid bacteria is Lactobacillus plantarum.
4. the preparation method of Herba bromi japonici fermentation milk according to claim 1, it is characterized in that, by oat slurry weighing scale in described step (4), add the defatted milk powder of 10%～12%, the sucrose of 5%～8%, the citric acid of 1%～3%, the thickening agent of 0.10%～0.20%, the lactic acid bacteria culturers of 1%～3%.
5. the preparation method of Herba bromi japonici fermentation milk according to claim 1, it is characterised in that the thickening agent in described step (4) is the one in sodium alginate, sodium carboxymethyl cellulose, xanthan gum.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610096894.8A CN105707273A (en) | 2016-02-22 | 2016-02-22 | Method for preparing oat fermented milk |
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| CN201610096894.8A CN105707273A (en) | 2016-02-22 | 2016-02-22 | Method for preparing oat fermented milk |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172762A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing oat germ, the agitating type nutritional yogurt of Fructus Lycii and preparation method |
| CN106359594A (en) * | 2016-08-30 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Functional drinking type rye-flavored fermented milk and preparation method thereof |
| CN107927261A (en) * | 2017-12-06 | 2018-04-20 | 芜湖市欣然食品有限公司 | A kind of processing method of fruit latex oat tea |
| 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 |
| CN111418654A (en) * | 2020-04-02 | 2020-07-17 | 安徽每日六八生物科技有限公司 | Process for preparing fermented milk by using oats |
| WO2024066017A1 (en) * | 2022-09-30 | 2024-04-04 | 江南大学 | Method for improving total phenolic content of whole oat grains by means of physico-biological synergistic treatment |
Citations (1)
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| CN104365840A (en) * | 2014-10-17 | 2015-02-25 | 徐州工程学院 | Preparation method of fermented oat milk beverage |
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2016
- 2016-02-22 CN CN201610096894.8A patent/CN105707273A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104365840A (en) * | 2014-10-17 | 2015-02-25 | 徐州工程学院 | Preparation method of fermented oat milk beverage |
Non-Patent Citations (2)
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| 于鹏 等: "燕麦乳酸菌发酵饮料的研究", 《饮料工业》 * |
| 张喆 等: "燕麦西藏灵菇发酵乳的加工工艺研究", 《中国酿造》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172762A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing oat germ, the agitating type nutritional yogurt of Fructus Lycii and preparation method |
| CN106359594A (en) * | 2016-08-30 | 2017-02-01 | 石家庄市兄弟伊兰食品配料有限公司 | Functional drinking type rye-flavored fermented milk and preparation method thereof |
| CN107927261A (en) * | 2017-12-06 | 2018-04-20 | 芜湖市欣然食品有限公司 | A kind of processing method of fruit latex oat tea |
| 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 |
| CN111418654A (en) * | 2020-04-02 | 2020-07-17 | 安徽每日六八生物科技有限公司 | Process for preparing fermented milk by using oats |
| WO2024066017A1 (en) * | 2022-09-30 | 2024-04-04 | 江南大学 | Method for improving total phenolic content of whole oat grains by means of physico-biological synergistic treatment |
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Application publication date: 20160629 |