CN111406892A - 一种燕麦谷物发酵酸奶及其制作方法 - Google Patents
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Abstract
本发明公开了一种燕麦谷物发酵酸奶，由以下原料组成：燕麦胚芽米、燕麦粉、白砂糖、菌种和水。一种燕麦谷物发酵酸奶的制作方法，包括以下步骤：步骤一：按比例选优质燕麦胚芽米和燕麦粉放入智能锅里，加入定量水后点智能锅熬粥档；步骤二：步骤一中熬好后，加入定量白砂糖，然后搅拌均匀后冷却到一定温度；步骤三：冷却好之后，加入活性乳酸菌，搅拌均匀后放入保温盒保温发酵一定时间即可实用；步骤四：未吃完的部分放入冰柜，冷藏5‑7天，随时食用。本发明与现有技术相比的优点在于：采用物理方式，自己动手制作，口感好，能喝到放心、对身体有益的、能增强人体免疫力的纯谷物发酵过的纯谷物食品，且本品无食品添加剂、食用香精等。
Description
技术领域
本发明涉及燕麦谷物发酵酸奶技术领域，具体是指一种燕麦谷物发酵酸奶及其制作方法。
背景技术
目前市场燕麦奶产品
1、从瑞典进口谷物饮料，其配料：燕麦浆(水、燕麦)、白砂糖、低脂可可粉、菜籽油、碳酸钙、磷酸三钙、食用盐、食用香精。
2、三剑客牌生产的益生菌燕麦酸奶：配料表是水、酸牛奶、白砂糖、各种菌种、黄桃燕麦果酱、黄桃浓缩液、苹果浓缩液、燕麦粉。可见燕麦配料的比例很小。
3、瑞缘牌生产的燕麦仁酸奶的配料：生鲜牛乳、白砂糖、燕麦仁、保加利亚乳杆菌、嗜热链球菌、食用香精。
4、小西牛牌生产的燕麦仁酸奶的配料：生牛奶、燕麦粒、白砂糖、食品添加剂、食用香精、保加利亚乳杆菌、嗜热链球菌、双歧杆菌、嗜酸乳杆菌、副干酪乳杆菌。
5、欧扎克牌燕麦谷物饮料的配料：饮用水、燕麦、植物油、酵母、食用盐。
综上看，目前市场没有单纯燕麦胚芽米发酵的酸奶。市场销售名叫燕麦奶的，谷物奶的、燕麦酸奶的，多数都不是纯燕麦的谷物奶、也有谷物奶的却不是使用活性乳酸菌发酵的。
目前市场上的谷物奶、燕麦酸奶是：1、发酵方法采用工业加工方法加工，不是家庭自己制作谷物酸奶。2、从配料表中可以看出，多少都有牛奶或者可可粉、燕麦原料很少且都有食品添加剂、食用香精等其它配料，而不是单纯用燕麦发酵酸奶(如：三剑客牌、瑞缘牌、小西牛牌)。3、谷物奶的用的发酵剂是酵母(如：欧扎克牌)。
发明内容
本发明要解决的技术问题是克服以上技术缺陷，提供一种燕麦谷物发酵酸奶及其制作方法，采用物理方式，自己动手制作，口感好，能喝到放心、对身体有益的、能增强人体免疫力的纯谷物发酵过的纯谷物食品，且本品无食品添加剂、食用香精等。
为解决上述技术问题，本发明提供的技术方案为：一种燕麦谷物发酵酸奶，由以下原料组成：燕麦胚芽米、燕麦粉、白砂糖、菌种和水。
优选的，所述菌种为抗性糊精、植物乳杆菌、嗜酸乳杆菌和活性乳酸菌中的任意一种。
一种燕麦谷物发酵酸奶的制作方法，包括以下步骤：
步骤一：按比例选优质燕麦胚芽米和燕麦粉放入智能锅里，加入定量水后点智能锅熬粥档；
步骤二：步骤一中熬好后，加入定量白砂糖，然后搅拌均匀后冷却到一定温度；
步骤三：冷却好之后，加入活性乳酸菌，搅拌均匀后放入保温盒保温发酵一定时间即可实用；
步骤四：未吃完的部分放入冰柜，冷藏5-7天，随时食用。
本发明与现有技术相比的优点在于：1、口感、感观都像酸奶(像牛奶制作的酸奶长相)，味道不仅酸甜而且爽滑。对提高食欲和增强体质都很有好处。
2、采用的活性乳酸菌(抗性糊精、植物乳杆菌、嗜酸乳杆菌)和燕麦中含纤维高等优点。通过发酵变成谷物酸奶后又增加了对腹泻、便秘的双向调节作用的功能。
3、选用的优质燕麦胚芽米和燕麦粉，其含有丰富的蛋白质、氨基酸、多种矿物质、维生素,尤其是水溶性纤维、β-葡聚糖、植物碱以及谷类食粮中均缺少植物皂素(人参的主要成分)，1997年美国FDA认定燕麦为功能性食物，具有降低胆固醇、平稳血糖的功效。美国《时代》杂志评选的“全球十大健康食物”中燕麦位列第五，是唯一上榜的谷类，是世界公认的天然功能性食品，对人体健康较为有益处。
具体实施方式
下面对本发明做进一步的详细说明。
一种燕麦谷物发酵酸奶，由以下原料组成：燕麦胚芽米、燕麦粉、白砂糖、活性乳酸菌和水。
所述活性乳酸菌为抗性糊精、植物乳杆菌、嗜酸乳杆菌中的任意一种。
一种燕麦谷物发酵酸奶的制作方法，包括以下步骤：
步骤一：按比例选优质燕麦胚芽米和燕麦粉放入智能锅里，加入定量水后点智能锅熬粥档；
步骤二：步骤一中熬好后，加入定量白砂糖，然后搅拌均匀后冷却到一定温度；
步骤三：冷却好之后，加入活性乳酸菌，搅拌均匀后放入保温盒保温发酵一定时间即可实用；
步骤四：未吃完的部分放入冰柜，冷藏5-7天，随时食用。
实验1：25g燕麦粉加500ml开水冲，充分搅拌溶化后加糖35g，温度降到40度左右加放酵菌，分别放在酸奶机和保温杯里，发酵12小时后，两种容器结果一样，感观象清奶水，味道偏酸。不满意；
实验2：25g燕麦粉加500ml开水冲泡，然后加40g白沙糖，充分搅拌均匀，温度降到38度以下加2g活性乳酵菌，分别放在酸奶机和保温杯里，10小时后，发酵完成，酸奶机和保温杯里的感感观味道一样，感官象奶，味道酸甜，没有爽滑感。不满意；
实验3：使用铁锅、煤气，需要不停搅拌，太累；
实验4：使用不锈钢锅，容易糊，味道不好；
实验5：25g燕麦胚芽米加500ml冷水，用智能锅，点稀饭档，成熟后加40g白砂糖，等温度降到38度左右，加发酵菌，分别放在酸奶机和保温杯里，发酵后，酸奶机和保温杯里的感官味道一样，感观有点清，味道酸甜爽滑。不太满意；
成功实验6：25g燕麦胚芽米+25g燕麦粉+1000ml水放在智能锅，点熬粥档，煮好后加白沙糖40g，温度降到38°后加活性乳酸菌2g，搅拌均匀后，分别放在酸奶机和保温杯里，根据自己喜欢的口感发酵一定时间后，制作完成，酸奶机和保温杯里的感官味道一样，感官象奶，味道酸甜滑爽，满意。采用保温杯更简单、不费电。
通过上述实验可知本申请：采用物理方式，自己动手制作，1、口感、感观都像酸奶(像牛奶制作的酸奶长相)，味道不仅酸甜而且爽滑。对提高食欲和增强体质都很有好处。
2、采用的活性乳酸菌(抗性糊精、植物乳杆菌、嗜酸乳杆菌)和燕麦中含纤维高等优点。通过发酵变成谷物酸奶后又增加了对腹泻、便秘的双向调节作用的功能。
3、选用的优质燕麦胚芽米和燕麦粉，其含有丰富的蛋白质、氨基酸、多种矿物质、维生素,尤其是水溶性纤维、β-葡聚糖、植物碱以及谷类食粮中均缺少植物皂素(人参的主要成分)，1997年美国FDA认定燕麦为功能性食物，具有降低胆固醇、平稳血糖的功效。美国《时代》杂志评选的“全球十大健康食物”中燕麦位列第五，是唯一上榜的谷类，是世界公认的天然功能性食品，对人体健康较为有益处。
以上对本发明及其实施方式进行了描述，这种描述没有限制性，实验中所示的也只是本发明的实施方式之一，实际的结构并不局限于此。总而言之如果本领域的普通技术人员受其启示，在不脱离本发明创造宗旨的情况下，不经创造性的设计出与该技术方案相似的结构方式及实施例，均应属于本发明的保护范围。
Claims (3)
1.一种燕麦谷物发酵酸奶，其特征在于，由以下原料组成：燕麦胚芽米、燕麦粉、白砂糖、活性乳酸菌和水。
2.根据权利要求1所述的一种燕麦谷物发酵酸奶，其特征在于：所述活性乳酸菌为抗性糊精、植物乳杆菌、嗜酸乳杆菌中的任意一种。
3.一种燕麦谷物发酵酸奶的制作方法，其特征在于：包括以下步骤：
步骤一：按比例选优质燕麦胚芽米和燕麦粉放入智能锅里，加入定量水后点智能锅熬粥档；
步骤二：步骤一中熬好后，加入定量白砂糖，然后搅拌均匀后冷却到一定温度；
步骤三：冷却好之后，加入活性乳酸菌，搅拌均匀后放入保温盒保温发酵一定时间即可实用；
步骤四：未吃完的部分放入冰柜，冷藏5-7天，随时食用。
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