CN106509552A - Fermented oat beverage and preparation method thereof - Google Patents
Fermented oat beverage and preparation method thereof Download PDFInfo
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- CN106509552A CN106509552A CN201610872099.3A CN201610872099A CN106509552A CN 106509552 A CN106509552 A CN 106509552A CN 201610872099 A CN201610872099 A CN 201610872099A CN 106509552 A CN106509552 A CN 106509552A
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- herba bromi
- bromi japonici
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- 238000002360 preparation method Methods 0.000 title claims description 21
- 235000013361 beverage Nutrition 0.000 title abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 28
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 28
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 28
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 26
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 26
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 67
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 67
- 239000000706 filtrate Substances 0.000 claims description 32
- 235000019985 fermented beverage Nutrition 0.000 claims description 31
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 27
- 244000075850 Avena orientalis Species 0.000 claims description 23
- 235000007319 Avena orientalis Nutrition 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 230000000694 effects Effects 0.000 claims description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 12
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000002054 inoculum Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 101710089165 Protein white Proteins 0.000 claims description 2
- 239000007765 cera alba Substances 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 abstract description 14
- 239000002994 raw material Substances 0.000 abstract description 10
- 239000006041 probiotic Substances 0.000 abstract description 6
- 235000018291 probiotics Nutrition 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000186000 Bifidobacterium Species 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 238000004321 preservation Methods 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 238000009629 microbiological culture Methods 0.000 description 5
- 230000000529 probiotic effect Effects 0.000 description 5
- 238000012859 sterile filling Methods 0.000 description 5
- 206010010774 Constipation Diseases 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241001269238 Data Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a fermented oat beverage. The fermented oat beverage is prepared from the following raw materials: oat grains, lactobacillus casei Zhang, Lactobacillus plantarum P-8, bifidobacterium V9, white granulated sugar and water. The fermented oat beverage provided by the invention purely utilizes the oat grains as the raw material for fermentation, and belongs to living bacteria products; thus, the fermented oat beverage has higher nutritional and health-care values. The fermented oat beverage has the following advantages: the fermented oat beverage has high nutritive values of the oat, the health-care functions of the probiotics, and so on. Thus, the fermented oat beverage is suitable for healthy diet demands of the people.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of Herba bromi japonici fermented beverage and preparation method thereof.
Background technology
The corn that Herba bromi japonici is uniquely on the list as global ten big health foods, its contain the nutrition more more rich than other corn into
Point, functional food is regarded as by U.S. FDA.Including unsaturated fatty acid (linoleic acid plus linolenic acid), solubility
The several functions active component such as dietary fiber (beta glucan), saponin, it is solid for vessel softening, steady blood glucose, reduction blood gallbladder
The aspect such as alcohol content and preventing chronic disease has important effect.
Probiotic bacteria when liberal quantity is taken in, can be effectively adjusted and improve intestinal as microorganism supplement living
Microecosystem, gives host many health benefits.Many research datas prove that the probiotic bacteria for taking in appropriate amount work can
Antagonism pathogenic infection is played, improved constipation and diarrhoea, reduce serum cholesterol level, improved type ii diabetes, prevention suppression
The good function such as cancer and promotion developing immune system.
In the prior art, research is announced Herba bromi japonici fermented beverage is more with Herba bromi japonici and milk powder or milk, and Herba bromi japonici and other
The composite interstitial substances such as corn are raw material, and these fermented products belong to antibacterial type beverage, therefore, alimentary health-care function is limited.
The content of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of Herba bromi japonici fermented beverage and preparation method thereof,
The Herba bromi japonici fermented beverage that the present invention is provided is all with Herba bromi japonici as raw material, and belongs to viable type product, with better nutritivity health care valency
Value.
The invention provides a kind of Herba bromi japonici fermented beverage, by Avena sativa L., lactobacillus casei zhang, Lactobacillus plantarum P-8,
Bacillus bifiduss V9, glucide and water are prepared from.
Preferably, also including soybean protein isolate.
Present invention also offers a kind of preparation method of Herba bromi japonici fermented beverage, comprises the following steps：
A) infusion, defibrination and filtration will be carried out successively after Avena sativa L. and water mixing, obtain Herba bromi japonici filtrate；
B homogenizing and sterilization are carried out after) mixed glucide with the Herba bromi japonici filtrate successively, feed liquid is obtained；
C) lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 are inoculated in the feed liquid carries out sending out
Ferment, after fermentation ends, obtains Herba bromi japonici fermented beverage.
Preferably, step B) be：
Homogenizing and sterilization is carried out successively after soybean protein isolate, glucide are mixed with the Herba bromi japonici filtrate, is expected
Liquid.
Preferably, the Avena sativa L. is (3～4.5) with the mass ratio of water：100；
0%～0.5% of Herba bromi japonici filtrate quality described in the soybean separation protein white beeswax, the glucide accounts for the Herba bromi japonici
The 4%～8% of filtrate quality.
Preferably, total inoculum concentration of the lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 is 0.6
×107～1.5 × 107CFU/mL feed liquids, the quality of the lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9
Than for 1:(1.7～3.8):(1.1～2.5)；The spawn activity of the lactobacillus casei zhang is 5 × 1011～7.5 ×
1011CFU/g, the spawn activity of Lactobacillus plantarum P-8 are 2 × 1011～3 × 1011CFU/g, the spawn activity of bacillus bifiduss V9 is
3×1011～4.5 × 1011CFU/g。
Preferably, step A) in, the time of the infusion is 90～120min, and the mesh screen of the filtration is 120～150 mesh
Mesh screen.
Preferably, the temperature of the homogenizing is 55～65 DEG C, and the pressure of homogenizing is preferably 35～45MPa.
Preferably, the temperature of the sterilization is 85～95 DEG C, and the time of sterilization is 5～15min.
Preferably, the temperature of the fermentation is 35～40 DEG C, after fermentation ends, the pH 3.5 of the Herba bromi japonici fermented beverage for obtaining
～3.8.
Compared with prior art, the invention provides a kind of Herba bromi japonici fermented beverage, by Avena sativa L., lactobacillus casei zhang,
Lactobacillus plantarum P-8, bacillus bifiduss V9, white sugar and water are prepared from.The Herba bromi japonici fermented beverage that the present invention is provided is merely with swallow
Wheat rice is fermentation raw material, and belongs to viable type product, with more healthy nutritive value.The product have concurrently Herba bromi japonici high nutritive value and
The advantages of health-care effect of probiotic bacteria, it is adapted to demand of the people to health diet.
Description of the drawings
The preparation technology flow chart of the Herba bromi japonici fermented beverage that Fig. 1 is provided for the present invention.
Specific embodiment
The invention provides a kind of Herba bromi japonici fermented beverage, by Avena sativa L., lactobacillus casei zhang, Lactobacillus plantarum P-8,
Bacillus bifiduss V9, glucide and water are prepared from.
Wherein, the glucide is preferably white sugar or glucose.
In the present invention, the Lactobacillus plantarum P-8 buyings are obtained from commercial goods or from preservation mechanism, and the strain is protected
It is hidden in China Microbial Culture Preservation Commission's General Microbiological Culture collection, preserving number：CGMCC NO.5359, preservation
Date is：On October 28th, 2011, and disclosed in the patent of Application No. 201210115195.5.The bacillus bifiduss V9 is adopted
Obtain purchased from commercial goods or from preservation mechanism, the strain has been preserved in China Microbial Culture Preservation Commission's common micro-organismss
DSMZ, preserving number：CGMCC NO.5470, preservation date is：On November 18th, 2011, and in Application No.
201410123146.5 patent disclosed in.The lactobacillus casei zhang buyings are obtained from commercial goods or from preservation mechanism,
The strain has been preserved in China Microbial Culture Preservation Commission's General Microbiological Culture collection, preserving number：CGMCC
NO.1697, preservation date is：On April 21st, 2006.
The Herba bromi japonici fermented beverage that the present invention is provided, is sent out without other cereals raw materials merely with Avena sativa L. as raw material
After ferment, with strong Herba bromi japonici fragrance and lactic acid local flavor.
Also, the present invention carries out the preparation of Herba bromi japonici fermented beverage with mixed culture fermentation agent, the mixed culture fermentation agent is cheese breast
The mixed culture fermentation agent that bacillus zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 are mixed to get.
Preferably, the preparing raw material of the Herba bromi japonici fermented beverage that the present invention is provided also includes soybean protein isolate.Wherein, it is described
Soybean protein isolate produces obvious proliferation function to lactic acid bacteria.
The Herba bromi japonici fermented beverage that the present invention is provided is merely with Avena sativa L. as raw material, and belongs to viable type product, with more battalion
Foster health value.The advantages of product has the health-care effect of Herba bromi japonici high nutritive value and probiotic bacteria concurrently, is adapted to people to health drink
The demand of food.
Present invention also offers a kind of preparation method of Herba bromi japonici fermented beverage, comprises the following steps：
A) infusion, defibrination and filtration will be carried out successively after Avena sativa L. and water mixing, obtain Herba bromi japonici filtrate；
B homogenizing and sterilization are carried out after) mixed glucide with the Herba bromi japonici filtrate successively, feed liquid is obtained；
C) lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 are inoculated in the feed liquid carries out sending out
Ferment, after fermentation ends, obtains Herba bromi japonici fermented beverage.
The preparation method of the Herba bromi japonici fermented beverage provided to the present invention with reference to Fig. 1 is described in detail, and Fig. 1 is carried for the present invention
For Herba bromi japonici fermented beverage preparation technology flow chart.
The present invention will carry out infusion, defibrination and filtration after Avena sativa L. and water mixing first successively, obtain Herba bromi japonici filtrate；
In the present invention, the Avena sativa L. is (3～4.5) with the mass ratio of water：100, preferably (3.5～4)：100.Institute
The time for stating infusion is preferably 90～120min, more preferably 100～110min.
By the Avena sativa L. defibrination after infusion, serosity is obtained.The serosity is filtered, Herba bromi japonici filtrate is obtained.Preferably, it is described
The mesh screen of filtration be 120～150 mesh mesh screens, i.e., described 120～150 mesh screen filtrations of serosity Jing.
After obtaining Herba bromi japonici filtrate, glucide is mixed with the Herba bromi japonici filtrate, obtains mixed liquor.
The addition of the glucide accounts for the percentage ratio preferably 4%～8% of the Herba bromi japonici filtrate in the present invention, excellent
Elect 5%～7% as.
Preferably, in some embodiments of the invention, soybean protein isolate, i.e., described step are also included in the mixed liquor
Rapid B) be：
Homogenizing and sterilization is carried out successively after soybean protein isolate, glucide are mixed with the Herba bromi japonici filtrate, is expected
Liquid.
Soybean protein isolate, glucide are mixed with the Herba bromi japonici filtrate, mixed liquor is obtained.
Wherein, the addition of the soybean protein isolate accounts for the percentage ratio preferably 0%～0.5% of the Herba bromi japonici filtrate,
More preferably 0.2%～0.4%.
Then, the mixed liquor is carried out into homogenizing and sterilization, obtains feed liquid.Wherein, the homogenizing is second homogenate, described
The temperature of homogenizing is preferably 55～65 DEG C, more preferably 57～63 DEG C；The pressure of the homogenizing is preferably 35～45MPa, more excellent
Elect 37～43MPa as.
The temperature of the sterilization is preferably 85～95 DEG C, more preferably 87～92 DEG C, and time of the sterilization is 5～
15min, preferably 7～12min.
After obtaining feed liquid, lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 are inoculated in into the feed liquid
In fermented, after fermentation ends, obtain Herba bromi japonici fermented beverage.
In the present invention, total inoculum concentration of the lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9
Preferably 0.6 × 107～1.5 × 107CFU/mL feed liquids, more preferably 0.8 × 107～1.2 × 107CFU/mL feed liquids.
The mass ratio of the lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 is preferably 1:(1.7～
3.8):(1.1～2.5), more preferably 1:3.8:2.5.
In the present invention, the spawn activity of the lactobacillus casei zhang is 5 × 1011～7.5 × 1011CFU/g, plant
The spawn activity of lactobacilluss P-8 is 2 × 1011～3 × 1011The spawn activity of CFU/g, bacillus bifiduss V9 is 3 × 1011～4.5 ×
1011CFU/g。
After inoculation, fermented, the temperature of the fermentation is preferably 35～40 DEG C, more preferably 36～38 DEG C.Fermentation knot
Shu Hou, the pH 3.5～3.8 of the Herba bromi japonici fermented beverage for obtaining.
After fermentation ends, product is cooled down, carry out sterile filling under cryogenic conditions and preserve, obtain finished product.It is described
The temperature of cooling is preferably 2～5 DEG C.The reserve temperature is preferably 2～5 DEG C.
The Herba bromi japonici fermented beverage that the present invention is provided is merely with Avena sativa L. as fermentation raw material, and belongs to viable type product, more
Nutritious health value.The advantages of product has the health-care effect of Herba bromi japonici high nutritive value and probiotic bacteria concurrently, is adapted to people to strong
The demand of health diet.
For a further understanding of the present invention, the Herba bromi japonici fermented beverage provided to the present invention with reference to embodiment and its preparation
Method is illustrated, and protection scope of the present invention is not limited by the following examples.
Lactobacillus casei zhang, Lactobacillus plantarum P-8 and tri- kinds of bacterium of bacillus bifiduss V9 used by following examples is purchased from
Key lab of the milk biotechnology Ministry of Education of Food Science and Engineering institute of Agricultural University of the Inner Mongol.
Embodiment 1
Avena sativa L. is added to the water, Avena sativa L. addition accounts for the 3% of the weight of water；Infusion 90min, the serosity Jing after defibrination
120 mesh sieve net filtrations, are obtained Herba bromi japonici filtrate；The white sugar of filtrate weight 4% is added in Herba bromi japonici filtrate, carries out mixing preparation；
Mixed liquor carries out second homogenate, and homogenization pressure is 35MPa, and homogenizing temperature is 55 DEG C；85 DEG C of sterilization 15min；Material after sterilization
Liquid is quickly cooled to 35 DEG C；By lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 in proportion 1:1.7:1.1 it is mixed
(spawn activity of wherein each leaven mycopowder is respectively for conjunction：Lactobacillus casei zhang is 7.5 × 1011CFU/g, Lactobacillus plantarum
P-8 is 3 × 1011CFU/g, bacillus bifiduss V9 are 4.5 × 1011CFU/g), with total inoculum concentration 0.6 × 107CFU/mL adds lactic acid
Bacterium mixed culture fermentation agent；Postvaccinal feed liquid in 35 DEG C of constant temperature bottom fermentations, when pH value reaches 3.8, be cooled to immediately 5 DEG C with
It is lower to stop fermentation；Sterile filling is carried out under cryogenic conditions, and is preserved under 2～5 DEG C of cryogenic conditions.That is product A.
Embodiment 2
Avena sativa L. is added to the water, Avena sativa L. addition accounts for the 3.7% of the weight of water；Infusion 105min, the slurry after defibrination
120 mesh sieve net filtrations of liquid Jing, are obtained Herba bromi japonici filtrate；The white sugar of filtrate weight 6% is added in Herba bromi japonici filtrate, carries out mixing tune
Match somebody with somebody；Mixed liquor carries out second homogenate, and homogenization pressure is 40MPa, and homogenizing temperature is 60 DEG C；90 DEG C of sterilization 10min；After sterilization
Feed liquid is quickly cooled to 37 DEG C；By lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 in proportion 1:3.8:2.5
(spawn activity of wherein each leaven mycopowder is respectively for mixing：Lactobacillus casei zhang is 7.5 × 1011CFU/g, plant breast bar
Bacterium P-8 is 2 × 1011CFU/g, bacillus bifiduss V9 are 3 × 1011CFU/g), with total inoculum concentration 1.0 × 107CFU/mL adds lactic acid
Bacterium mixed culture fermentation agent；Postvaccinal feed liquid in 37 DEG C of constant temperature bottom fermentations, when pH value reaches 3.5, be cooled to immediately 5 DEG C with
It is lower to stop fermentation；Sterile filling is carried out under cryogenic conditions, and is preserved under 2～5 DEG C of cryogenic conditions.That is product B
Embodiment 3
Avena sativa L. is added to the water, Avena sativa L. addition accounts for the 4.5% of the weight of water；Infusion 120min, the slurry after defibrination
150 mesh sieve net filtrations of liquid Jing, are obtained Herba bromi japonici filtrate；The white sugar of filtrate weight 8% is added in Herba bromi japonici filtrate, carries out mixing tune
Match somebody with somebody；Mixed liquor carries out second homogenate, and homogenization pressure is 45MPa, and homogenizing temperature is 65 DEG C；95 DEG C of sterilization 5min；After sterilization
Feed liquid is quickly cooled to 40 DEG C；By lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 in proportion 1:1.7:1.1
(spawn activity of wherein each leaven mycopowder is respectively for mixing：Lactobacillus casei zhang is 5 × 1011CFU/g, Lactobacillus plantarum
P-8 is 3 × 1011CFU/g, bacillus bifiduss V9 are 4.5 × 1011CFU/g), with total inoculum concentration 1.5 × 107CFU/mL adds lactic acid
Bacterium mixed culture fermentation agent；Postvaccinal feed liquid in 40 DEG C of constant temperature bottom fermentations, when pH value reaches 3.5, be cooled to immediately 5 DEG C with
It is lower to stop fermentation；Sterile filling is carried out under cryogenic conditions, and is preserved under 2～5 DEG C of cryogenic conditions.That is products C.
Embodiment 4
Avena sativa L. is added to the water, Avena sativa L. addition accounts for the 3.7% of the weight of water；Infusion 105min, the slurry after defibrination
120 mesh sieve net filtrations of liquid Jing, are obtained Herba bromi japonici filtrate；In Herba bromi japonici filtrate add filtrate weight 6% white sugar and 0.5% it is big
Bean separated protein powder, carries out mixing preparation；Mixed liquor carries out second homogenate, and homogenization pressure is 40MPa, and homogenizing temperature is 60
℃；90 DEG C of sterilization 10min；Feed liquid after sterilization is quickly cooled to 37 DEG C；By lactobacillus casei zhang, Lactobacillus plantarum P-8 and
Bacillus bifiduss V9 in proportion 1:3.8:(spawn activity of wherein each leaven mycopowder is respectively for 2.5 mixing：Lactobacillus casei
Zhang is 7.5 × 1011CFU/g, Lactobacillus plantarum P-8 are 2 × 1011CFU/g, bacillus bifiduss V9 are 3 × 1011CFU/g), with
Total inoculum concentration 1.0 × 107CFU/mL adds lactic acid bacteria mixed culture fermentation agent；Postvaccinal feed liquid in 37 DEG C of constant temperature bottom fermentations,
When pH value reaches 3.5, less than 5 DEG C are cooled to immediately and stop fermentation；Sterile filling is carried out under cryogenic conditions, and it is low at 2～5 DEG C
Preserved under the conditions of temperature.That is product D.
Embodiment 5
Structural state, color and luster, fragrance and the mouthfeel for randomly selecting the product that 31 people are prepared to embodiment 1～4 is carried out
Evaluate, concrete evaluation criterion and the results are shown in Table 1.
1 product sensory evaluation table of table
Embodiment 6
Screen satisfactory constipation experimenter 15, daily three 30 minutes after the meal, there is provided 500ml embodiments 4 are prepared into
The product for arriving, 30 days test periods, records stool, feces volume and the feces state of experimenter in the form of questionnaire.
Result of the test is shown in Table 2.
Constipation situation survey graft before and after 2 experimenter of table test
As seen from Table 2, the product in the present invention can improve the constipation situation of patient, for such intestinal class disease has necessarily
Treatment improvement result.
Embodiment 7
Determine the viable count of Herba bromi japonici fermented beverage prepared by embodiment 2 and embodiment 4 product in the different fermentation times
Amount, the results are shown in Table 3.
3 product number of viable of table is determined
As seen from Table 3, add a small amount of soybean protein isolate powder and obvious proliferation function is produced to lactic acid bacteria, when reaching fermentation
During terminal, as many as 2 times higher than the product of independent sugaring of viable count of lactobacillus in the product of addition soybean protein isolate powder.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of Herba bromi japonici fermented beverage, it is characterised in that by Avena sativa L., lactobacillus casei zhang, Lactobacillus plantarum P-8, bifid
Bacillus V9, glucide and water are prepared from.
2. Herba bromi japonici fermented beverage according to claim 1, it is characterised in that also including soybean protein isolate.
3. a kind of preparation method of Herba bromi japonici fermented beverage, it is characterised in that comprise the following steps：
A) infusion, defibrination and filtration will be carried out successively after Avena sativa L. and water mixing, obtain Herba bromi japonici filtrate；
B homogenizing and sterilization are carried out after) mixed glucide with the Herba bromi japonici filtrate successively, feed liquid is obtained；
C) lactobacillus casei zhang, Lactobacillus plantarum P-8 and bacillus bifiduss V9 are inoculated in the feed liquid and are fermented, sent out
After ferment terminates, Herba bromi japonici fermented beverage is obtained.
4. preparation method according to claim 3, it is characterised in that step B) be：
Homogenizing and sterilization is carried out successively after soybean protein isolate, glucide are mixed with the Herba bromi japonici filtrate, obtains feed liquid.
5. preparation method according to claim 4, it is characterised in that the mass ratio of the Avena sativa L. and water for (3～
4.5)：100；
0%～0.5% of Herba bromi japonici filtrate quality described in the soybean separation protein white beeswax, the glucide accounts for the Herba bromi japonici filtrate
The 4%～8% of quality.
6. preparation method according to claim 3, it is characterised in that the lactobacillus casei zhang, Lactobacillus plantarum P-
8 and bacillus bifiduss V9 total inoculum concentration is 0.6 × 107～1.5 × 107CFU/mL feed liquids, the lactobacillus casei zhang, plant
The mass ratio of thing lactobacilluss P-8 and bacillus bifiduss V9 is 1:(1.7～3.8):(1.1～2.5)；The lactobacillus casei zhang
Spawn activity be 5 × 1011～7.5 × 1011CFU/g, the spawn activity of Lactobacillus plantarum P-8 are 2 × 1011～3 ×
1011The spawn activity of CFU/g, bacillus bifiduss V9 is 3 × 1011～4.5 × 1011CFU/g。
7. preparation method according to claim 3, it is characterised in that step A) in, time of the infusion is 90～
120min, the mesh screen of the filtration is 120～150 mesh mesh screens.
8. preparation method according to claim 3, it is characterised in that the temperature of the homogenizing is 55～65 DEG C, homogenizing
Pressure is preferably 35～45MPa.
9. preparation method according to claim 3, it is characterised in that the temperature of the sterilization is 85～95 DEG C, sterilization
Time is 5～15min.
10. preparation method according to claim 3, it is characterised in that the temperature of the fermentation is 35～40 DEG C, fermentation knot
Shu Hou, the pH 3.5～3.8 of the Herba bromi japonici fermented beverage for obtaining.
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| CN107410863A (en) * | 2017-05-17 | 2017-12-01 | 黑龙江燕麦乡食品科技有限公司 | The preparation method of organic oat magma |
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| CN111011685A (en) * | 2019-12-30 | 2020-04-17 | 江南大学 | A kind of fermented milk rich in probiotics and preparation method thereof |
| CN115443071A (en) * | 2020-01-23 | 2022-12-06 | 热尔韦·达诺尼公司 | Plant-based fermented probiotic composition and preparation method thereof |
| CN114098004A (en) * | 2020-09-01 | 2022-03-01 | 厦门唯康食品科技有限公司 | A kind of fermented oat drink and its production method |
| CN116548570A (en) * | 2023-06-13 | 2023-08-08 | 合肥有益生物科技有限公司 | Probiotics mineral water |
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