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Preparation method of organic oat yogurt

A production method and technology of oatmeal, which are applied in the direction of medical preparations containing active ingredients, pharmaceutical formulas, and functions of food ingredients, can solve problems such as adverse health conditions, achieve large market development potential, and reduce production costs.

Inactive Publication Date: 2017-08-01
黑龙江燕麦乡食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most cereal lactic acid fermented beverages are produced by combining various plant raw materials (such as beans, grains, medicinal plants, wild plants, fruits and vegetables) with milk. The main raw material is still milk, but it contains saturated Fatty acids and cholesterol, long-term consumption is not good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A method for making organic oat yoghurt mainly comprises the following steps:

[0055] Step 1. After washing the oat rice with the bran removed, divide it into two parts according to the weight ratio of 1:5, dry one part of the oat rice at 50°C until the water content is less than 30%, and obtain the first pretreatment raw material; Part oats are soaked in soft water for 20h to obtain the second pretreatment raw material;

[0056] Step 2. Premix the first pretreatment raw material obtained in step 1 with 1.2 times the volume of the mixed solution, simmer for 12 minutes on a low heat, and put it into a sealed chamber for pressure swing treatment after cooling to normal temperature, wherein the sealed chamber is controlled The pressure inside is negative pressure-positive pressure alternately between -50kPa-140kPa, and the duration ratio of negative pressure and positive pressure in each pressure cycle is 2.5:1; wherein, the mixed liquid is composed of the following parts...

Embodiment 2

[0062] A method for making organic oat yoghurt mainly comprises the following steps:

[0063] Step 1. After washing the oat rice with bran removed, divide it into two parts according to the weight ratio of 1:5, and dry one part of the oat rice at 55°C until the water content is less than 30%, so as to obtain the first pretreatment raw material; A portion of oatmeal is soaked in soft water for 22h to obtain the second pretreatment raw material;

[0064] Step 2. Premix the first pretreatment raw material obtained in step 1 with 1.1 times the volume of the mixed solution, simmer for 15 minutes on low heat, and put it into a sealed chamber for pressure swing treatment after cooling to normal temperature, wherein the sealed chamber is controlled The pressure inside is negative pressure-positive pressure alternately between -50kPa-140kPa, and the duration ratio of negative pressure and positive pressure in each pressure cycle is 2.5:1; wherein, the mixed liquid is composed of the fo...

Embodiment 3

[0070] A method for making organic oat yoghurt mainly comprises the following steps:

[0071] Step 1. After cleaning the oat rice with bran removed, divide it into two parts according to the weight ratio of 1:5, and dry one part of the oat rice at 58°C until the water content is less than 30%, so as to obtain the first pretreatment raw material; Part oats are soaked in soft water for 19h to obtain the second pretreatment raw material;

[0072] Step 2. Premix the first pretreatment raw material obtained in step 1 with 1.2 times the volume of the mixed solution, simmer for 14 minutes on a low heat, and put it into a sealed chamber for pressure swing treatment after cooling to normal temperature, wherein the sealed chamber is controlled The pressure inside is negative pressure-positive pressure alternately between -50kPa-140kPa, and the duration ratio of negative pressure and positive pressure in each pressure cycle is 2.5:1; wherein, the mixed liquid is composed of the following...

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Abstract

The invention discloses a preparation method of organic oat yogurt. The method comprises the following steps: cleaning oat rice of which bran is removed and dividing the oat rice into two parts; drying one part of the oat rice, adding a mixed solution into the dried oat rice, stirring and carrying out variable pressure treatment in a sealing bin to ensure that the smell of traditional Chinese medicines of traditional Chinese medicine extracting solutions in the mixed solution is locked in the oat rice so that the mouthfeel of the oat yogurt is improved; soaking the other part of the oat rice in soft water, dewatering and feeding the oat rice into a pulverizing machine for pulverizing; sieving and mixing with pure water to obtain silty fine oat pulp; fermenting the oat pulp to produce oat fermented milk; simultaneously, adding a spherical soft capsule coated with the mixed solution into the oat fermented milk; therefore, the influence of the traditional Chinese medicine extracting solutions on the mouthfeel of the oat yogurt is avoided, and the function of the oat yogurt is also added. The oat yogurt which contains live bacteria, does not contain animal cholesterol, milk sugar, preservative or stabilizer, has no precipitate, and adopts oat to replace milk, is prepared, and the oat yogurt has various functions of reducing blood sugar, clearing cholesterol, reducing weight and keeping slim, maintaining beauty and keeping young and the like.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a method for preparing organic oat yoghurt. Background technique [0002] Oat is a gramineous plant. It is called brome and wild wheat in "Compendium of Materia Medica". It is a low-sugar, high-nutrition, high-energy food. Oatmeal is sweet and flat in nature and taste. It can benefit the spleen, nourish the heart, suppress sweat, and has high nutritional value. Oatmeal is rich in dietary fiber, which can promote gastrointestinal motility, facilitate defecation, low calorie, low glycemic index, lower fat and blood sugar, and is also one of the high-end supplements. According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, China's naked oats contain 15.6% crude protein, 8.5% fat, as well as calories released from starch, phosphorus, iron, calcium and other elements. Compared with the other 8 kinds of grains, they are all...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L33/105A23L33/125A61K36/9064A61P3/10A61K33/06A61K35/57
CPCA61K36/8945A61K36/8964A61K36/8965A61K36/8968A61K36/898A61K36/899A61K36/9062A61K36/9064A23L2/382A23L2/52A23L2/60A61K33/06A61K35/57A61K36/076A61K36/12A61K36/185A61K36/23A61K36/258A61K36/27A61K36/28A61K36/284A61K36/288A61K36/34A61K36/36A61K36/428A61K36/48A61K36/481A61K36/488A61K36/539A61K36/61A61K36/62A61K36/638A61K36/65A61K36/70A61K36/71A61K36/86A61K36/88A61K2236/331A23V2002/00A23V2200/14A23V2200/16A23V2200/328A23V2200/326A23V2250/21A23V2250/6422A61K2300/00
Inventor 孙帮庆郭春雨
Owner 黑龙江燕麦乡食品科技有限公司
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