CN114098004A - Fermented oat beverage and production method thereof - Google Patents
Fermented oat beverage and production method thereof Download PDFInfo
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- CN114098004A CN114098004A CN202010901441.4A CN202010901441A CN114098004A CN 114098004 A CN114098004 A CN 114098004A CN 202010901441 A CN202010901441 A CN 202010901441A CN 114098004 A CN114098004 A CN 114098004A
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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
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Abstract
The invention discloses a fermented oat beverage and a production method thereof, wherein the fermented oat beverage comprises the following components, by weight, 8-30% of enzymolysis oat powder, 60-85% of water, 0-8% of sucrose, 0-2% of soybean protein isolate, 0.1-3.0% of glucose, 0.4-1.2% of a compound stabilizer and a lactic acid bacteria starter. According to the invention, through the process means of pretreatment of raw materials, screening and optimization of fermentation strains, selection of an emulsion stabilizer, control of product flavor and the like, the invariability of globulin of oat flour in the fermentation process of lactobacillus is protected, no obvious bad flavor exists after fermentation, and the problems of smooth and thick taste, pure flavor, no obvious aging and water precipitation and the like of products in the storage process are ensured.
Description
Technical Field
The invention relates to the field of food, in particular to a fermented oat beverage and a production method thereof.
Background
Oat is a low-sugar and high-nutrition food, not only contains rich fat, protein and dietary fiber, but also contains 8 amino acids and vitamin E required by human body, and has multiple health care effects of promoting gastrointestinal peristalsis, reducing calorie, lowering lipid and blood sugar and the like. However, the common oat is not fermented by enzyme hydrolysis, and the nutrient components are not transformed and degraded, so that the common oat is not easy to absorb by a human body.
With the deepening of the concept of healthy life, the fermented beverage mainly based on plant base is more and more concerned by people as a new green beverage. The plant raw materials are various, the component difference of various plants and cow milk is large, the existing stabilizing system in the fermented milk beverage is not suitable for the fermented plant beverage, the fermented plant beverage in the domestic market is still in the research and development stage, and the fermented plant-based beverage is rough in texture, difficult to accept in flavor, poor in product stability and the like. The existing plant-based fermentation process solves the problems of poor flavor and poor stability of products by adding an extremely high proportion of milk components and the like. Meanwhile, at present, researches mainly on plant-based fermentation mostly focus on fermenting the sour soybean milk, and researches on fermenting oat drinks are few.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a fermented oat beverage and a production method thereof, and the acidity, flavor and texture of the plant-based fermented yoghourt are improved.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
a fermented oat beverage comprises, by weight, 8-30% of enzymolysis oat flour, 60-85% of water, 0-8% of sucrose, 0-2% of soybean protein isolate, 0.1-3.0% of glucose, 0.4-1.2% of a compound stabilizer and a lactic acid bacteria starter.
A production method of a fermented oat beverage comprises the following steps,
(1) pumping purified water with the temperature of 80-85 ℃ into an emulsifying tank, sequentially adding a compound stabilizer, cane sugar and glucose, shearing at a high speed for 10-15 min to form glue solution, and pumping the glue solution into a blending tank;
(2) adding water into the glue solution in the preparation tank to a constant volume of 65-70% of the total volume, heating the glue solution to a temperature of 70-75 ℃, starting a stirring paddle, adding the enzymolysis oat flour and the soybean protein isolate to obtain a mixed solution I, and stirring and hydrating for 15-20 min;
(3) adding water into the mixed liquid I in the preparation tank to a constant volume of 1000kg, and preheating to 60-70 ℃;
(4) homogenizing under the condition of 30-32 Mpa, and sterilizing by a tube type heat exchanger at the sterilization temperature of 95 ℃ for 5 min;
(5) after sterilization is finished, inoculating a lactobacillus leavening agent when the mixed solution I is cooled to 42-43 ℃, uniformly stirring the obtained mixed solution II, stopping stirring, timing and starting fermentation;
(6) and (5) immediately stirring and cooling to below 20 ℃ after the mixed liquor II in the step (5) is fermented to the preset acidity, filling, refrigerating and after-ripening.
(III) advantageous effects
The invention has the beneficial effects that: the invention selects the oat flour after enzymolysis for fermentation, effectively solves the problems of low solubility, high starch content, easy aging, bleeding and the like of pure oat flour, and improves the fineness and the stability of the fermented product. The glucose is added in proportion in the fermentation process, so that the fermentation time can be effectively shortened, the product acidity can be improved, and the problem that the common plant-based product is low in fermentation acidity and easy to cause mixed bacteria pollution is solved. The fermented oat beverage product disclosed by the invention is also added with 0.4% -1.2% of compound stabilizer, so that globulin denaturation of enzymolysis oat powder in the lactobacillus catalytic fermentation process is avoided, the bad flavor after fermentation is covered, the smooth and thick taste and pure flavor of the product are ensured, and the stability of the product in the shelf life is improved. The fermented oat beverage produced by the method has the advantages of rich nutritive value, fine and smooth taste, rich wheat flavor and no obvious bad flavor, is suitable for the broad masses of people to eat, and meets the market demand. The invention aims to protect the invariance of the globulin of oat flour in the fermentation process of lactic acid bacteria through the process means of raw material pretreatment, fermentation strain screening optimization, emulsion stabilizer selection, product flavor control and the like, has no obvious bad flavor after fermentation, ensures that the product has smooth and thick taste and pure flavor, has no obvious aging and water precipitation problems in the storage process and the like, and adopts a full plant base material, thereby effectively improving the acidity, the flavor and the texture of the plant-based fermented yoghourt. The fermented oat beverage produced by the method has the advantages of rich nutritive value, fine and smooth taste, rich wheat flavor and no obvious bad flavor, and is suitable for the masses to eat.
Detailed Description
For the purpose of better explaining the present invention, the present invention will be described in detail by way of specific embodiments for easy understanding.
A fermented oat beverage comprises, by weight, 8-30% of enzymolysis oat flour, 60-85% of water, 0-8% of sucrose, 0-2% of soybean protein isolate, 0.1-3.0% of glucose, 0.4-1.2% of a compound stabilizer and a lactic acid bacteria starter.
Further, the enzymatic oat flour is obtained by fully carrying out enzymatic hydrolysis on oat flour by high-temperature amylase;
the protein content of the enzymolysis oat powder is 10-15%.
Further, the lactobacillus leavening agent is one or more of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus casei and lactobacillus plantarum.
Further, the activity value of the lactic acid fermentation agent is 100U-200U.
Further, the oat flour food comprises the following components, by weight, 20.0% of enzymolysis oat flour, 71.7% of water, 2.0% of soybean protein isolate, 5% of sucrose, 0.5% of glucose, 0.8% of compound stabilizer and a lactobacillus leavening agent.
Further, the compound stabilizer comprises, by weight, 20-70% of monoglyceride and diglyceride, 1-30% of pectin, 1-30% of soybean fiber and 1-20% of maltodextrin.
A production method of a fermented oat beverage comprises the following steps,
(1) pumping purified water with the temperature of 80-85 ℃ into an emulsifying tank, sequentially adding a compound stabilizer, cane sugar and glucose, shearing at a high speed for 10-15 min to form glue solution, and pumping the glue solution into a blending tank;
(2) adding water into the glue solution in the preparation tank to a constant volume of 65-70% of the total volume, heating the glue solution to a temperature of 70-75 ℃, starting a stirring paddle, adding the enzymolysis oat flour and the soybean protein isolate to obtain a mixed solution I, and stirring and hydrating for 15-20 min;
(3) adding water into the mixed liquid I in the preparation tank to a constant volume of 1000kg, and preheating to 60-70 ℃;
(4) homogenizing under the condition of 30-32 Mpa, and sterilizing by a tube type heat exchanger at the sterilization temperature of 95 ℃ for 5 min;
(5) after sterilization is finished, inoculating a lactobacillus leavening agent when the mixed solution I is cooled to 42-43 ℃, uniformly stirring the obtained mixed solution II, stopping stirring, timing and starting fermentation;
(6) and (5) immediately stirring and cooling to below 20 ℃ after the mixed liquor II in the step (5) is fermented to the preset acidity, filling, refrigerating and after-ripening.
Further, the temperature for dissolving the enzymolyzed oat flour and the soybean protein isolate in the step (2) is more than 70 ℃.
Further, the acidity in the step (6) is 40-70 DEG T
Example one
A fermented oat beverage comprises, by weight, 15% of enzymolysis oat flour, 76.7% of water, 5% of sucrose, 2% of soy protein isolate, 0.5% of glucose and 0.8% of compound stabilizer. Wherein, 0.8 percent of the compound stabilizer comprises 60 percent of monoglyceride and diglyceride, 13 percent of pectin, 17 percent of soybean fiber and 10 percent of maltodextrin.
A production method of a fermented oat beverage comprises the following steps,
(1) pumping purified water with the temperature of 80-85 ℃ into an emulsifying tank, sequentially adding a compound stabilizer, cane sugar and glucose, shearing at a high speed for 15min to form glue solution, and pumping the glue solution into a blending tank;
(2) adding water into the glue solution in the preparation tank to a constant volume of 70% of the total volume, heating the glue solution to a temperature of 75 ℃, starting a stirring paddle, adding 15% of enzymolysis oat flour and 2% of soybean protein isolate to obtain a mixed solution I, and stirring and hydrating for 20 min;
(3) adding water into the mixed solution I in the preparation tank to a constant volume of 1000kg, and preheating to 65 ℃;
(4) homogenizing under 30Mpa, and sterilizing with tubular heat exchanger at 95 deg.C for 5 min;
(5) after sterilization, after the mixed solution I is cooled to 43 ℃, inoculating streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum with the activity value of 150U, uniformly stirring the obtained mixed solution II, stopping stirring, and timing at the temperature of 43 ℃ to start fermentation;
(6) and (5) after the mixed liquid II in the step (5) is fermented until the acidity is 60 DEG T, immediately stirring and cooling to below 20 ℃, filling, refrigerating and after-ripening to obtain the finished product of the fermented oat beverage.
Example two
A fermented oat beverage comprises, by weight, 25% of enzymolysis oat flour, 63% of water, 6% of sucrose, 2% of soybean protein isolate, 3.0% of glucose and 1.0% of a compound stabilizer. Wherein, 1.0 percent of the compound stabilizer comprises 55 percent of monoglyceride and diglyceride, 15 percent of pectin, 26 percent of soybean fiber and 4 percent of maltodextrin.
A production method of a fermented oat beverage comprises the following steps,
(1) adding purified water with the temperature of 80 ℃ into an emulsifying tank, sequentially adding a compound stabilizer, sucrose and glucose, shearing at a high speed for 15min to form a glue solution, and adding the glue solution into a blending tank;
(2) adding water into the glue solution in the preparation tank to a constant volume of 70% of the total volume, heating the glue solution to a temperature of 70 ℃, starting a stirring paddle, adding 25% of enzymolysis oat flour and 2% of soybean protein isolate to obtain a mixed solution I, and stirring and hydrating for 20 min;
(3) adding water into the mixed solution I in the preparation tank to a constant volume of 1000kg, and preheating to 65 ℃;
(4) homogenizing under 30Mpa, sterilizing, and sterilizing with tubular heat exchanger at 95 deg.C for 5 min;
(5) after sterilization, cooling the mixed solution I to 43 ℃, inoculating 200U of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum to obtain a mixed solution II, uniformly stirring, stopping stirring, and timing at 43 ℃ to start fermentation;
(6) and (5) after the mixed liquid II in the step (5) is fermented until the acidity is 55 degrees T, immediately stirring and cooling to below 20 ℃, filling, refrigerating and after-ripening to obtain the finished product of the fermented oat beverage.
EXAMPLE III
A fermented oat beverage comprises, by weight, 10% of enzymolysis oat flour, 84.7% of water, 4% of sucrose, 0.6% of glucose and 0.7% of compound stabilizer. Wherein, the 0.7 percent of the compound stabilizer comprises 65 percent of monoglyceride and diglyceride, 10 percent of pectin, 18 percent of soybean fiber and 7 percent of maltodextrin.
A production method of a fermented oat beverage comprises the following steps,
(1) adding purified water with the temperature of 80 ℃ into an emulsifying tank, sequentially adding a compound stabilizer, sucrose and glucose, shearing at a high speed for 15min to form a glue solution, and adding the glue solution into a blending tank;
(2) adding water into the glue solution in the preparation tank to a constant volume of 70% of the total volume, heating the glue solution to a temperature of 70 ℃, starting a stirring paddle, adding 10% of enzymolysis oat powder to obtain a mixed solution I, and stirring and hydrating for 20 min;
(3) adding water into the mixed solution I in the preparation tank to a constant volume of 1000kg, and preheating to 65 ℃;
(4) homogenizing under 30Mpa, sterilizing, and sterilizing with tubular heat exchanger at 95 deg.C for 5 min;
(5) after the sterilization is finished, the mixed solution I is cooled to 41 ℃, lactobacillus casei and lactobacillus plantarum with the activity value of 100U are inoculated, the mixed solution II is obtained and is stirred uniformly, then the stirring is stopped, and the fermentation is started at the temperature of 41 ℃ in a timing manner;
(6) after the mixed liquid II in the step (5) is fermented until the acidity is 45 DEG T, immediately stirring and cooling to below 15 ℃, and loading into a homogenizer with the homogenizing pressure of 15 Mpa; filling, refrigerating and ripening to obtain the finished product of the fermented oat beverage.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (9)
1. A fermented oat beverage is characterized in that: the microbial agent comprises, by weight, 8-30% of enzymolysis oat flour, 60-85% of water, 0-8% of sucrose, 0-2% of soybean protein isolate, 0.1-3.0% of glucose, 0.4-1.2% of a compound stabilizer and a lactic acid bacteria starter.
2. The fermented oat drink of claim 1, characterized in that: the enzymolysis oat powder is obtained by fully hydrolyzing oat powder by high-temperature amylase; the protein content of the enzymolysis oat powder is 10-15%.
3. The fermented oat drink of claim 1, characterized in that: the lactobacillus leaven is one or more of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium, lactobacillus casei and lactobacillus plantarum.
4. The fermented oat drink of claim 3, characterized in that: the activity value of the lactic acid leaven is 100U-200U.
5. The fermented oat drink of claim 1, characterized in that: the microbial agent comprises, by weight, 20.0% of enzymolysis oat flour, 71.7% of water, 2.0% of soybean protein isolate, 5% of sucrose, 0.5% of glucose, 0.8% of compound stabilizer and a lactic acid bacteria starter.
6. The fermented oat drink of claim 1, characterized in that: the compound stabilizer comprises, by weight, 20-70% of monoglyceride and diglyceride, 1-30% of pectin, 1-30% of soybean fiber and 1-20% of maltodextrin.
7. A production method of the fermented oat beverage applied to any one of claims 1 to 6 is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
(1) pumping purified water with the temperature of 80-85 ℃ into an emulsifying tank, sequentially adding a compound stabilizer, cane sugar and glucose, shearing at a high speed for 10-15 min to form glue solution, and pumping the glue solution into a blending tank;
(2) adding water into the glue solution in the preparation tank to a constant volume of 65-70% of the total volume, keeping the temperature of the glue solution at 60-75 ℃, starting a stirring paddle, adding enzymolysis oat flour and soybean protein isolate to obtain a mixed solution I, and stirring and hydrating for 15-20 min;
(3) adding water into the mixed liquid I in the preparation tank to a constant volume of 1000kg, and heating the glue solution to a temperature of 70-75 ℃;
(4) homogenizing the mixture by a homogenizer under the condition of 30-32 Mpa, and sterilizing the mixture by a tube type heat exchanger at the sterilization temperature of 95 ℃ for 5 min;
(5) after sterilization is finished, inoculating a lactic acid bacteria starter when the mixed solution I is cooled to 42-43 ℃, uniformly stirring the obtained mixed solution II, stopping stirring, timing and starting fermentation;
(6) and (5) immediately stirring and cooling to below 20 ℃ after the mixed liquor II in the step (5) is fermented to the preset acidity, filling, refrigerating and after-ripening.
8. The method for producing a fermented oat drink according to claim 1, wherein the temperature for dissolving the enzymolyzed oat flour and the soy protein isolate in the step (2) is more than 70 ℃.
9. The method for producing a fermented oat drink according to claim 1, wherein the acidity in step (6) is 40 ° T to 70 ° T.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116898000A (en) * | 2023-09-12 | 2023-10-20 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Novel oat plant-based yoghurt and preparation method thereof |
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| CN105613735A (en) * | 2015-12-23 | 2016-06-01 | 济南恒辉科济食品配料有限公司 | Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological 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 |
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- 2020-09-01 CN CN202010901441.4A patent/CN114098004A/en active Pending
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| CN105613735A (en) * | 2015-12-23 | 2016-06-01 | 济南恒辉科济食品配料有限公司 | Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological 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 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116898000A (en) * | 2023-09-12 | 2023-10-20 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Novel oat plant-based yoghurt and preparation method thereof |
| CN116898000B (en) * | 2023-09-12 | 2023-12-29 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Novel oat plant-based yoghurt and preparation method thereof |
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