CN106993736A - 有机燕麦酸乳的制作方法 - Google Patents
有机燕麦酸乳的制作方法 Download PDFInfo
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- CN106993736A CN106993736A CN201710349140.3A CN201710349140A CN106993736A CN 106993736 A CN106993736 A CN 106993736A CN 201710349140 A CN201710349140 A CN 201710349140A CN 106993736 A CN106993736 A CN 106993736A
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- oat
- milk
- chinese
- acid milk
- oats
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Classifications
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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Abstract
本发明公开了一种有机燕麦酸乳的制作方法，该方法通过将去除麸皮的燕麦米清洗后分成两部分，一部分干燥后加入混合液搅拌后在密封仓内进行变压处理，使得混合液中的中药提取液的中药味锁存在燕麦米内部，提高了所述燕麦酸乳的口感。而另一部分燕麦米在软水中浸泡，脱水后投入粉碎机中进行粉碎，过筛后与纯净水混合得到粉质细腻的燕麦浆，将其发酵生成燕麦发酵乳，同时，在其中加入包裹有混合液的球状软胶囊，不仅避免了中药提取液影响燕麦酸乳的口感，还增加了燕麦酸乳的功效。其制备出采用燕麦替代牛奶的含活菌、不含动物胆固醇和乳糖、不含防腐剂、不沉淀、不添加稳定剂的燕麦酸乳，具有降低血糖、清理胆固醇、减肥修身、美容养颜等多种功效。
Description
技术领域
本发明涉及保健食品的加工技术领域，特别涉及一种有机燕麦酸乳的制作方法。
背景技术
燕麦为禾本科植物，《本草纲目》中称之为雀麦、野麦子，是一种低糖、高营养、高能食品。燕麦性味甘平。能益脾养心、敛汗，有较高的营养价值。燕麦富含膳食纤维，能促进肠胃蠕动，利于排便，热量低，升糖指数低，降脂降糖，也是高档补品之一。据中国医学科学院卫生研究所综合分析，中国裸燕麦含粗蛋白质达15.6％，脂肪8.5％，还有淀粉释放热量以及磷、铁、钙等元素，与其它8种粮食相比，均名列前茅。燕麦中水溶性膳食纤维分别是小麦和玉米的4.7倍和7.7倍。燕麦中的B族维生素、尼克酸、叶酸、泛酸都比较丰富，特别是维生素E，每100克燕麦粉中高达15毫克。此外燕麦粉中还含有谷类食粮中均缺少的皂甙(人参的主要成分)。蛋白质的氨基酸组成比较全面，人体必需的8种氨基酸的含量均居首位，尤其是含赖氨酸高达0.68克。燕麦含有维生素E，可以预防胆固醇堵塞血管，清除体内垃圾。燕麦中含有丰富的可溶纤维素，可以通过清理胆固醇来保护心脏和血管，减少罹患高血压、中风等疾病的风险。
目前谷物乳酸发酵饮料大多是将各种植物性原料(如：豆类、谷物、药用类植物、野生植物、果蔬类)与牛乳相结合生产酸乳，其主要原料依然为牛奶，但是含有饱和脂肪酸和胆固醇，长期饮用对身体健康不利。
发明内容
本发明的一个目的是解决至少上述问题，并提供至少后面将说明的优点。
本发明还有一个目的是提供一种有机燕麦酸乳的制作方法，制备出采用燕麦替代牛奶的含活菌、不含动物胆固醇和乳糖、不含防腐剂、不沉淀、不添加稳定剂的燕麦酸乳，具有降低血糖、清理胆固醇、减肥修身、美容养颜等多种功效。
为了实现根据本发明的这些目的和其它优点，提供了一种有机燕麦酸乳的制作方法，主要包括以下步骤：
步骤1、将去除麸皮的燕麦米清洗后按1:5的重量比分成两份，将其中一份燕麦米于45-60℃干燥至含水量小于30％，得到第一预处理原料；将另一份燕麦米在软水中浸泡15-20h，得到第二预处理原料；
步骤2、将步骤1中得到的第一预处理原料与1-1.5倍体积的混合液预混，小火熬制10-15min，冷却至常温后投入密封仓内进行变压处理，其中，控制所述密封仓内的压力在-50kPa—140kPa之间呈负压-正压交替变化，每一个压力循环中负压与正压的持续时间比为2.5:1；其中，所述混合液由以下重量份的组分混合得到：水75-85、中药提取液25-35、木糖醇7-15以及甘蔗汁5-10；
步骤3、将经变压处理后的第一预处理原料和混合液分离，并将分离得到的混合液置于直径0.8-1.2mm的球状软胶囊中；
步骤4、将步骤1得到的第二预处理原料脱水后粉碎，过100-150目筛后，与1-1.2倍体积的纯净水混合得到待发酵燕麦乳，在所述待发酵燕麦乳中加入乳酸菌和木糖醇搅拌10-15min后，在30-45℃密封发酵18-24h，得到燕麦发酵乳；
步骤5、将步骤3中装有混合液的球状软胶囊和燕麦米与步骤4中的燕麦发酵乳按1:1:4-6的重量比混合，即得所述燕麦酸乳。
优选的是，所述的有机燕麦酸乳的制作方法中，步骤2中制备所述中药提取液所用的原料主要包括以下重量份的组分：
北沙参12-18、麦门冬炒8-12、天门冬炒8-12、墨旱莲8-12、女贞子8-12、知母10-15、葛根8-12、白术炒8-12、苍术炒8-12、草豆蔻8-12、砂仁8-12、佩兰8-12、云苓8-12、丁香2-5、高良姜3-6、黄芪米8-12、人参3-8、山药12-18、白扁豆8-12、太子参8-12、苦荞18-25、谷芽12-18、鸡内金8-12、莲子8-12、牡丹皮8-12、公英8-12、地丁10-15、半边莲8-12、石膏8-12、芦根10-15、天花粉12-18、谷精草8-12、升麻8-12、贯众3-8、白头翁8-12、黄芩8-12、白茅根10-15、白前8-12、钗子股8-12、朱砂根3-8以及金丝草8-12。
优选的是，所述的有机燕麦酸乳的制作方法中，所述中药提取液的提取方法具体为：
将北沙参、麦门冬炒、天门冬炒、墨旱莲、女贞子、知母、葛根、白术炒、苍术炒、草豆蔻、砂仁、佩兰、云苓、丁香、高良姜、黄芪米、人参、山药、白扁豆、太子参、苦荞、谷芽、鸡内金、莲子、牡丹皮、公英、地丁、半边莲、石膏、芦根、天花粉、谷精草、升麻、贯众、白头翁、黄芩、白茅根、白前、钗子股、朱砂根以及金丝草粉碎为粉末状，将所得粉末与3-5倍体积水混合煮沸7-15min，超声提取30min，过滤，将滤液浓缩2-3倍体积，即得所述中药提取液。
优选的是，所述的有机燕麦酸乳的制作方法中，步骤1中所述软水的温度为20-25℃。
优选的是，所述的有机燕麦酸乳的制作方法中，将步骤5得到的燕麦酸乳在真空条件下搅拌5-10min后，进行灌装。
优选的是，所述的有机燕麦酸乳的制作方法中，所述燕麦酸乳中还包括以下重量份的组分：
黄瓜粒2-4、西红柿汁1-2、柚子果肉2-3以及菜瓜粒1-2。
优选的是，所述的有机燕麦酸乳的制作方法中，所述乳酸菌为保加利亚乳杆菌、嗜热链球菌及植物乳杆菌，混合重量比为1:1:1。
优选的是，所述的有机燕麦酸乳的制作方法中，步骤4中所述待发酵燕麦乳、乳酸菌和木糖醇的添加比例为重量比1:0.001-0.003:0.1-0.15。
优选的是，所述的有机燕麦酸乳的制作方法中，步骤2中制备所述中药提取液所用的原料主要包括以下重量份的组分：
葛根8-12、砂仁8-12、丁香2-5、高良姜3-6、人参3-8、山药12-18、白扁豆8-12、鸡内金8-12、莲子8-12、公英8-12、芦根10-15以及白茅根10-15。
本发明至少包括以下有益效果：
本发明提供了一种有机燕麦酸乳的制作方法，采用燕麦发酵替代牛奶制成燕麦酸乳，避免了酸乳中含有的饱和脂肪酸和胆固醇，对身体百益无一害，适合长期饮用，且采用燕麦替代了制备酸乳的主要原料牛奶，使得酸乳的制备成本显著降低，具有很大的市场发展潜力。
该方法通过将去除麸皮的燕麦米清洗后分成两部分，一部分干燥后加入混合液搅拌后在密封仓内进行变压处理，负压能够使得燕麦米的内部结构疏松，空隙增大，方便了混合液进入燕麦米内部，而正压能够收紧燕麦米的内部结构，从而使得混合液被锁入燕麦米的孔隙内，即能够使混合液渗入并固定在燕麦米内部，从而能够借由燕麦米对混合液进行包裹，使得混合液中的中药提取液的中药味锁存在燕麦米内部，提高了所述燕麦酸乳的口感。而另一部分燕麦米在软水中浸泡，脱水后投入粉碎机中进行粉碎，过筛后与纯净水混合得到粉质细腻的燕麦浆，将其发酵生成燕麦发酵乳，同时，在其中加入包裹有混合液的球状软胶囊，不仅避免了中药提取液影响燕麦酸乳的口感，还增加了燕麦酸乳的功效，使得制备出的燕麦酸乳还有甜糯的燕麦粒，酸甜可口，利于身体健康。
通过在混合液中添加木糖醇和甘蔗汁，进一步用木糖醇和甘蔗汁的甜味掩盖中药液的药味，即进一步提高了所述燕麦酸乳的口感。
通过在加工方法中利用木糖醇替代白糖或冰糖的使用，使得制得的燕麦酸乳不仅甘甜可口，同时使得糖尿病人也可以食用，并利用燕麦本身具有的降糖降脂作用，使得所述燕麦酸乳适宜各类人群食用，并更加适于糖尿病人等三高人群食用。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
应当理解，本文所使用的诸如“具有”、“包含”以及“包括”术语并不配出一个或多个其它元件或其组合的存在或添加。
本发明提供一种有机燕麦酸乳的制作方法，主要包括以下步骤：
步骤1、将去除麸皮的燕麦米清洗后按1:5的重量比分成两份，将其中一份燕麦米于45-60℃干燥至含水量小于30％，得到第一预处理原料；将另一份燕麦米在软水中浸泡15-20h，得到第二预处理原料；
步骤2、将步骤1中得到的第一预处理原料与1-1.5倍体积的混合液预混，小火熬制10-15min，冷却至常温后投入密封仓内进行变压处理，其中，控制所述密封仓内的压力在-50kPa—140kPa之间呈负压-正压交替变化，每一个压力循环中负压与正压的持续时间比为2.5:1；其中，所述混合液由以下重量份的组分混合得到：水75-85、中药提取液25-35、木糖醇7-15以及甘蔗汁5-10；
步骤3、将经变压处理后的第一预处理原料和混合液分离，并将分离得到的混合液置于直径0.8-1.2mm的球状软胶囊中；
步骤4、将步骤1得到的第二预处理原料脱水后粉碎，过100-150目筛后，与1-1.2倍体积的纯净水混合得到待发酵燕麦乳，在所述待发酵燕麦乳中加入乳酸菌和木糖醇搅拌10-15min后，在30-45℃密封发酵18-24h，得到燕麦发酵乳；
步骤5、将步骤3中装有混合液的球状软胶囊和燕麦米与步骤4中的燕麦发酵乳按1:1:4-6的重量比混合，即得所述燕麦酸乳。
在上述方案中，通过将第二预加工燕麦米在软水中浸泡，然后脱水后再进行粉碎，使得燕麦米的色泽不受影响，从而保证发酵后制成的燕麦酸乳色泽美观。步骤1中通过对第一预加工燕麦进行干燥至含水量小于30％，然后再与混合液进行混合，使得混合液更易被燕麦米所吸收，从而将含有中药液的混合液锁定在燕麦米中。通过在混合液中加入木糖醇和少量甘蔗汁，使得中药提取液的味道进一步被掩盖，使得制得的燕麦酸乳口感甘甜，提高了燕麦酸乳的口感，也同时适用于糖尿病人食用。通过将分离后得到的混合液装于直径0.8-1.2mm的球状软胶囊中，使得球状胶囊将混合液包裹，避免了中药提取液渗入燕麦酸乳中，保证了燕麦酸乳的口感，同时因球状软胶囊的直径仅为0.8-1.2mm，因而在所述燕麦酸乳食用时，软胶囊可以不用咀嚼直接进入食道，避免了药味停留在口中，而在胃内或肠内才被溶解，使得中药提取液被人体吸收，发挥所述中药提取液的药效。
一个优选方案中，步骤2中制备所述中药提取液所用的原料主要包括以下重量份的组分：北沙参12-18、麦门冬炒8-12、天门冬炒8-12、墨旱莲8-12、女贞子8-12、知母10-15、葛根8-12、白术炒8-12、苍术炒8-12、草豆蔻8-12、砂仁8-12、佩兰8-12、云苓8-12、丁香2-5、高良姜3-6、黄芪米8-12、人参3-8、山药12-18、白扁豆8-12、太子参8-12、苦荞18-25、谷芽12-18、鸡内金8-12、莲子8-12、牡丹皮8-12、公英8-12、地丁10-15、半边莲8-12、石膏8-12、芦根10-15、天花粉12-18、谷精草8-12、升麻8-12、贯众3-8、白头翁8-12、黄芩8-12、白茅根10-15、白前8-12、钗子股8-12、朱砂根3-8以及金丝草8-12。
在上述方案中，本发明将糖尿病的病因归为饮食劳倦过度，至脾胃虚弱，则湿土之气溜于肠胃，伤于肾、膀胱，二者俱弱，使得润泽之气不行，燥气内盛，津液不濡，咽喉干燥，皮毛不泽，四肢烦燥，酸软无力，善食而消瘦。在上述中药方剂中，北沙参，甘、微寒、养阴清肺、益胃生津；麦门冬、天门冬用麦麸炒至微黄，润肺养阴、益胃生津、清心除烦、润肠通便；墨旱莲、女贞子，配伍能增强滋肾补肝、清虚热；知母配石膏，两药相合，清热泻火、滋阴生津力更强；葛根，解肌退热、生津；白术、苍术，用麦麸炒至微黄，补气健脾；草豆蔻，行气、温中、止呕；砂仁，行气、温中止泻、安胎；佩兰，化湿、解暑；云苓，健脾安神、调理胃肠功能；丁香、高良姜，温肾助阳、散寒止呕；黄芪，用蜜炙炒微黄，补气升阳、调节糖代谢、抗菌及保肝；人参，大补元气、补脾益肺、生津止渴、安神益智；山药，益气养阴、补肺脾肾、固精止带；白扁豆，健脾化湿、消暑解毒；太子参，补气生津；苦荞，降血糖、尿糖、软化血管；谷芽，消食和中、健脾开胃；鸡内金，运脾消食、固精止遗、化坚消石；莲子，补脾止泻、益肾涩精、养心安神；牡丹皮，清热凉血、活血散瘀、退虚热；公英、地丁、半边莲，清热解毒；芦根，清热生津、除烦止呕；天花粉，清热生津、清肺润燥、消肿排脓；谷精草，疏散风热；升麻，清热解毒、升举阳气；贯众，清热解毒、凉血止血；白头翁，清热解毒、凉血止痢；黄芩，泻火解毒、清热；白茅根，补中益气、除瘀血、利小便；白前，降气化痰、止咳；钗子股，散风祛痰、解毒消肿；朱砂根，解毒消肿、活血止痛、祛风除湿；金丝草，清凉散热、解毒、利尿通淋、解诸药毒。多味中药药效相辅相成，能够补肺之阴以滋水之化源、益中气养脾胃以运湿、清燥热增津液润皮毛，即从根源对病患的身体进行调理，能有效缓解糖尿病的症状，并控制血糖，通过将上述组方加入到有机燕麦酸乳的制作方法中，使得制成的燕麦酸乳不仅具有燕麦的营养价值，还兼具降糖、治疗糖尿病的功效。
一个优选方案中，所述中药提取液的提取方法具体为：将北沙参、麦门冬炒、天门冬炒、墨旱莲、女贞子、知母、葛根、白术炒、苍术炒、草豆蔻、砂仁、佩兰、云苓、丁香、高良姜、黄芪米、人参、山药、白扁豆、太子参、苦荞、谷芽、鸡内金、莲子、牡丹皮、公英、地丁、半边莲、石膏、芦根、天花粉、谷精草、升麻、贯众、白头翁、黄芩、白茅根、白前、钗子股、朱砂根以及金丝草粉碎为粉末状，将所得粉末与3-5倍体积水混合煮沸7-15min，超声提取30min，过滤，将滤液浓缩2-3倍体积，即得所述中药提取液。
在上述方案中，采用水浸提法对上述中药进行了浸提，避免了浸提溶液残留在浸提液中，保证了制得的燕麦酸乳的食用安全性，同时也保证了燕麦酸乳的口感。
一个优选方案中，步骤1中所述软水的温度为20-25℃。
在上述方案中，软水是指不含或含较少可溶性钙、镁化合物的水，具有泉水的口感，将其用于浸泡燕麦米，可使燕麦米具有更好的口感，同时通过限定水温为20-25℃，使得燕麦米能够被泡发的同时，还不会因为水温过高损害其本身具有的营养成分。
一个优选方案中，将步骤5得到的燕麦酸乳在真空条件下搅拌5-10min后，进行灌装。
在上述方案中，通过将制得的燕麦酸乳真空下搅拌并灌装，避免了燕麦酸乳被细菌感染，提高了食品的安全性，同时灌装后便于运输和出售。
一个优选方案中，所述燕麦酸乳中还包括以下重量份的组分：黄瓜粒2-4、西红柿汁1-2、柚子果肉2-3以及菜瓜粒1-2。
在上述方案中，通过在燕麦酸乳中加入黄瓜粒、西红柿汁、柚子果肉和菜瓜粒，一方面使得燕麦酸乳的口感更加清爽，另一方面加入的果蔬类颗粒不会造成血糖升高，使得所述燕麦酸乳同样适于糖尿病人食用。
一个优选方案中，所述乳酸菌为保加利亚乳杆菌、嗜热链球菌及植物乳杆菌，混合重量比为1:1:1。
在上述方案中，通过在燕麦酸乳中加入多种乳酸菌对待发酵燕麦乳进行发酵，使得燕麦酸乳中含有多种益生菌，使得燕麦酸乳酸甜适口，同时利于消化和吸收。
一个优选方案中，步骤4中所述待发酵燕麦乳、乳酸菌和木糖醇的添加比例为重量比1:0.001-0.003:0.1-0.15。
在上述方案中，通过控制待发酵燕麦乳和乳酸菌以及木糖醇的添加比例和发酵时间，使得制成的燕麦饮料发酵完全，且口感良好。
实施例1
一种有机燕麦酸乳的制作方法，主要包括以下步骤：
步骤1、将去除麸皮的燕麦米清洗后按1:5的重量比分成两份，将其中一份燕麦米于50℃干燥至含水量小于30％，得到第一预处理原料；将另一份燕麦米在软水中浸泡20h，得到第二预处理原料；
步骤2、将步骤1中得到的第一预处理原料与1.2倍体积的混合液预混，小火熬制12min，冷却至常温后投入密封仓内进行变压处理，其中，控制所述密封仓内的压力在-50kPa—140kPa之间呈负压-正压交替变化，每一个压力循环中负压与正压的持续时间比为2.5:1；其中，所述混合液由以下重量份的组分混合得到：水80、中药提取液30、木糖醇12以及甘蔗汁8；
步骤3、将经变压处理后的第一预处理原料和混合液分离，并将分离得到的混合液置于直径1.1mm的球状软胶囊中；
步骤4、将步骤1得到的第二预处理原料脱水后粉碎，过130目筛后，与1.1倍体积的纯净水混合得到待发酵燕麦乳，在所述待发酵燕麦乳中加入乳酸菌和木糖醇搅拌15min后，在40℃密封发酵20h，得到燕麦发酵乳；
步骤5、将步骤3中装有混合液的球状软胶囊和燕麦米与步骤4中的燕麦发酵乳按1:1:5的重量比混合，即得所述燕麦酸乳。
其中，制备所述中药提取液所用的原料主要包括以下重量份的组分：北沙参15、麦门冬10炒、天门冬炒10、墨旱莲10、女贞子10、知母12、葛根10、白术炒10、苍术炒9、草豆蔻10、砂仁10、佩兰9、云苓10、丁香3、高良姜4、黄芪米10、人参5、山药15、白扁豆10、太子参10、苦荞20、谷芽15、鸡内金10、莲子10、牡丹皮10、公英10、地丁12、半边莲10、石膏10、芦根12、天花粉15、谷精草10、升麻10、贯众5、白头翁10、黄芩10、白茅根12、白前10、钗子股9、朱砂根5以及金丝草10粉碎为粉末状，将所得粉末与4倍体积水混合煮沸12min，超声提取30min，过滤，将滤液浓缩3倍体积得到。
实施例2
一种有机燕麦酸乳的制作方法，主要包括以下步骤：
步骤1、将去除麸皮的燕麦米清洗后按1:5的重量比分成两份，将其中一份燕麦米于55℃干燥至含水量小于30％，得到第一预处理原料；将另一份燕麦米在软水中浸泡22h，得到第二预处理原料；
步骤2、将步骤1中得到的第一预处理原料与1.1倍体积的混合液预混，小火熬制15min，冷却至常温后投入密封仓内进行变压处理，其中，控制所述密封仓内的压力在-50kPa—140kPa之间呈负压-正压交替变化，每一个压力循环中负压与正压的持续时间比为2.5:1；其中，所述混合液由以下重量份的组分混合得到：水85、中药提取液28、木糖醇13以及甘蔗汁7；
步骤3、将经变压处理后的第一预处理原料和混合液分离，并将分离得到的混合液置于直径1mm的球状软胶囊中；
步骤4、将步骤1得到的第二预处理原料脱水后粉碎，过150目筛后，与1.2倍体积的纯净水混合得到待发酵燕麦乳，在所述待发酵燕麦乳中加入乳酸菌和木糖醇搅拌12min后，在42℃密封发酵18h，得到燕麦发酵乳；
步骤5、将步骤3中装有混合液的球状软胶囊和燕麦米与步骤4中的燕麦发酵乳按1:1:4.5的重量比混合，并加入以下重量份的原料：黄瓜粒3、西红柿汁1、柚子果肉3以及菜瓜粒2，即得所述燕麦酸乳。
其中，制备所述中药提取液所用的原料主要包括以下重量份的组分：北沙参18、麦门冬炒11、天门冬炒12、墨旱莲11、女贞子11、知母13、葛根11、白术炒12、苍术炒10、草豆蔻8、砂仁11、佩兰10、云苓10、丁香3、高良姜3、黄芪米12、人参3、山药12、白扁豆8、太子参11、苦荞25、谷芽17、鸡内金11、莲子12、牡丹皮11、公英11、地丁12、半边莲12、石膏12、芦根14、天花粉18、谷精草12、升麻10、贯众7、白头翁10、黄芩12、白茅根15、白前11、钗子股11、朱砂根8以及金丝草11粉碎为粉末状，将所得粉末与5倍体积水混合煮沸13min，超声提取30min，过滤，将滤液浓缩2.5倍体积得到。
实施例3
一种有机燕麦酸乳的制作方法，主要包括以下步骤：
步骤1、将去除麸皮的燕麦米清洗后按1:5的重量比分成两份，将其中一份燕麦米于58℃干燥至含水量小于30％，得到第一预处理原料；将另一份燕麦米在软水中浸泡19h，得到第二预处理原料；
步骤2、将步骤1中得到的第一预处理原料与1.2倍体积的混合液预混，小火熬制14min，冷却至常温后投入密封仓内进行变压处理，其中，控制所述密封仓内的压力在-50kPa—140kPa之间呈负压-正压交替变化，每一个压力循环中负压与正压的持续时间比为2.5:1；其中，所述混合液由以下重量份的组分混合得到：水78、中药提取液32、木糖醇10以及甘蔗汁10；
步骤3、将经变压处理后的第一预处理原料和混合液分离，并将分离得到的混合液置于直径0.8mm的球状软胶囊中；
步骤4、将步骤1得到的第二预处理原料脱水后粉碎，过140目筛后，与1倍体积的纯净水混合得到待发酵燕麦乳，在所述待发酵燕麦乳中加入乳酸菌和木糖醇搅拌13min后，在38℃密封发酵24h，得到燕麦发酵乳；
步骤5、将步骤3中装有混合液的球状软胶囊和燕麦米与步骤4中的燕麦发酵乳按1:1:6的重量比混合，并加入以下重量份的原料：黄瓜粒4、西红柿汁2、柚子果肉2以及菜瓜粒1，即得所述燕麦酸乳。
其中，制备所述中药提取液所用的原料主要包括以下重量份的组分：北沙参18、麦门冬炒11、天门冬炒12、墨旱莲11、女贞子12、知母12、葛根10、白术炒11、苍术炒9、草豆蔻11、砂仁12、佩兰12、云苓12、丁香4、高良姜4、黄芪米12、人参7、山药15、白扁豆9、太子参11、苦荞22、谷芽14、鸡内金11、莲子12、牡丹皮10、公英9、地丁13、半边莲11、石膏11、芦根13、天花粉17、谷精草11、升麻11、贯众7、白头翁10、黄芩12、白茅根15、白前11、钗子股11、朱砂根8以及金丝草11粉碎为粉末状，将所得粉末与3倍体积水混合煮沸10min，超声提取30min，过滤，将滤液浓缩2.2倍体积得到。
实施例4
一种有机燕麦酸乳的制作方法，主要包括以下步骤：
步骤1、将去除麸皮的燕麦米清洗后按1:5的重量比分成两份，将其中一份燕麦米于60℃干燥至含水量小于30％，得到第一预处理原料；将另一份燕麦米在软水中浸泡20h，得到第二预处理原料；
步骤2、将步骤1中得到的第一预处理原料与1.1倍体积的混合液预混，小火熬制15min，冷却至常温后投入密封仓内进行变压处理，其中，控制所述密封仓内的压力在-50kPa—140kPa之间呈负压-正压交替变化，每一个压力循环中负压与正压的持续时间比为2.5:1；其中，所述混合液由以下重量份的组分混合得到：水80、中药提取液35、木糖醇10以及甘蔗汁8；
步骤3、将经变压处理后的第一预处理原料和混合液分离，并将分离得到的混合液置于直径1mm的球状软胶囊中；
步骤4、将步骤1得到的第二预处理原料脱水后粉碎，过150目筛后，与1倍体积的纯净水混合得到待发酵燕麦乳，在所述待发酵燕麦乳中加入乳酸菌和木糖醇搅拌14min后，在38℃密封发酵24h，得到燕麦发酵乳；
步骤5、将步骤3中装有混合液的球状软胶囊和燕麦米与步骤4中的燕麦发酵乳按1:1:6的重量比混合，并加入以下重量份的原料：黄瓜粒3、西红柿汁1、柚子果肉2以及菜瓜粒1，即得所述燕麦酸乳。
其中，制备所述中药提取液所用的原料主要包括以下重量份的组分：葛根10、砂仁10、丁香3、高良姜5、人参6、山药15、白扁豆10、鸡内金10、莲子10、公英10、芦根12以及白茅根12粉碎为粉末状，将所得粉末与3倍体积水混合煮沸10min，超声提取30min，过滤，将滤液浓缩2.2倍体积得到。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节。
Claims (9)
1.一种有机燕麦酸乳的制作方法，其中，主要包括以下步骤：
步骤1、将去除麸皮的燕麦米清洗后按1:5的重量比分成两份，将其中一份燕麦米于45-60℃干燥至含水量小于30％，得到第一预处理原料；将另一份燕麦米在软水中浸泡15-20h，得到第二预处理原料；
步骤2、将步骤1中得到的第一预处理原料与1-1.5倍体积的混合液预混，小火熬制10-15min，冷却至常温后投入密封仓内进行变压处理，其中，控制所述密封仓内的压力在-50kPa—140kPa之间呈负压-正压交替变化，每一个压力循环中负压与正压的持续时间比为2.5:1；其中，所述混合液由以下重量份的组分混合得到：水75-85、中药提取液25-35、木糖醇7-15以及甘蔗汁5-10；
步骤3、将经变压处理后的第一预处理原料和混合液分离，并将分离得到的混合液置于直径0.8-1.2mm的球状软胶囊中；
步骤4、将步骤1得到的第二预处理原料脱水后粉碎，过100-150目筛后，与1-1.2倍体积的纯净水混合得到待发酵燕麦乳，在所述待发酵燕麦乳中加入乳酸菌和木糖醇搅拌10-15min后，在30-45℃密封发酵18-24h，得到燕麦发酵乳；
步骤5、将步骤3中装有混合液的球状软胶囊和燕麦米与步骤4中的燕麦发酵乳按1:1:4-6的重量比混合，即得所述燕麦酸乳。
2.如权利要求1所述的有机燕麦酸乳的制作方法，其中，步骤2中制备所述中药提取液所用的原料主要包括以下重量份的组分：
北沙参12-18、麦门冬炒8-12、天门冬炒8-12、墨旱莲8-12、女贞子8-12、知母10-15、葛根8-12、白术炒8-12、苍术炒8-12、草豆蔻8-12、砂仁8-12、佩兰8-12、云苓8-12、丁香2-5、高良姜3-6、黄芪米8-12、人参3-8、山药12-18、白扁豆8-12、太子参8-12、苦荞18-25、谷芽12-18、鸡内金8-12、莲子8-12、牡丹皮8-12、公英8-12、地丁10-15、半边莲8-12、石膏8-12、芦根10-15、天花粉12-18、谷精草8-12、升麻8-12、贯众3-8、白头翁8-12、黄芩8-12、白茅根10-15、白前8-12、钗子股8-12、朱砂根3-8以及金丝草8-12。
3.如权利要求2所述的有机燕麦酸乳的制作方法，其中，所述中药提取液的提取方法具体为：
将北沙参、麦门冬炒、天门冬炒、墨旱莲、女贞子、知母、葛根、白术炒、苍术炒、草豆蔻、砂仁、佩兰、云苓、丁香、高良姜、黄芪米、人参、山药、白扁豆、太子参、苦荞、谷芽、鸡内金、莲子、牡丹皮、公英、地丁、半边莲、石膏、芦根、天花粉、谷精草、升麻、贯众、白头翁、黄芩、白茅根、白前、钗子股、朱砂根以及金丝草粉碎为粉末状，将所得粉末与3-5倍体积水混合煮沸7-15min，超声提取30min，过滤，将滤液浓缩2-3倍体积，即得所述中药提取液。
4.如权利要求1所述的有机燕麦酸乳的制作方法，其中，步骤1中所述软水的温度为20-25℃。
5.如权利要求1所述的有机燕麦酸乳的制作方法，其中，将步骤5得到的燕麦酸乳在真空条件下搅拌5-10min后，进行灌装。
6.如权利要求1所述的有机燕麦酸乳的制作方法，其中，所述燕麦酸乳中还包括以下重量份的组分：
黄瓜粒2-4、西红柿汁1-2、柚子果肉2-3以及菜瓜粒1-2。
7.如权利要求1所述的有机燕麦酸乳的制作方法，其中，所述乳酸菌为保加利亚乳杆菌、嗜热链球菌及植物乳杆菌，混合重量比为1:1:1。
8.如权利要求1所述的有机燕麦酸乳的制作方法，其中，步骤4中所述待发酵燕麦乳、乳酸菌和木糖醇的添加比例为重量比1:0.001-0.003:0.1-0.15。
9.如权利要求1所述的有机燕麦酸乳的制作方法，其中，步骤2中制备所述中药提取液所用的原料主要包括以下重量份的组分：
葛根8-12、砂仁8-12、丁香2-5、高良姜3-6、人参3-8、山药12-18、白扁豆8-12、鸡内金8-12、莲子8-12、公英8-12、芦根10-15以及白茅根10-15。
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