阅读说明：本技术 一种燕麦酸奶保健饮料及其制作方法 (Oat yoghourt health-care beverage and preparation method thereof ) 是由 阿斯汗别克·阿黑哈提 于 2019-02-12 设计创作，主要内容包括：本发明公开了一种燕麦酸奶保健饮料及其制作方法。组分：燕麦粒、脱水酸奶、植物粉、水、调味品。制作方法：(1)制备脱水酸奶,(2)水烧开,加入燕麦粒、植物粉煮制,(3)在煮制好的混合溶液中加入发酵粉发酵,加入脱水酸奶、调味品,搅拌均匀,灌装包装。有益效果：一是具有燕麦和酸奶的所有营养成分、保健功效。二是燕麦和酸奶搭配,更有利于蛋白质、膳食纤维、维生素及多种微量元素的吸收。三是两次发酵,益生菌的数量成倍增加,更加有利于人体对营养物质的消化吸收。四是添加一种或几种植物粉,既增加了饮料的浓度,又增加了营养成分和保健功效。五是产品呈白色乳状,添加调味品,满足不同口味消费者的需求。六是未添加防腐剂。(The invention discloses an oat yoghourt health-care beverage and a preparation method thereof. The components are as follows: oat grains, dehydrated yoghourt, plant powder, water and seasonings. The preparation method comprises the following steps: (1) preparing dehydrated yoghourt, (2) boiling water, adding oat grains and plant powder, boiling, (3) adding fermentation powder into the boiled mixed solution, fermenting, adding the dehydrated yoghourt and seasonings, uniformly stirring, filling and packaging. Has the advantages that: firstly, the oat yogurt has all the nutritional ingredients and health care effects of the oats and the yogurt. And secondly, the oat is matched with the yoghourt, so that the oat yogurt is more favorable for the absorption of protein, dietary fiber, vitamins and various trace elements. And thirdly, the fermentation is carried out twice, so that the number of the probiotics is increased by times, and the digestion and absorption of human bodies to nutrient substances are facilitated. And fourthly, one or more plant powder is added, so that the concentration of the beverage is increased, and the nutrient content and the health-care effect are increased. Fifthly, the product is white and milky, and seasoning is added to meet the requirements of consumers with different tastes. Sixthly, no preservative is added.)

1. The oat yoghourt health beverage is characterized by comprising the following components in parts by weight: 100 portions of oat grains, 300 portions of dehydrated yoghourt, 500 portions of plant powder, 80 portions to 120 portions of water, 2000 portions of water and 3500 portions of seasoning.

2. The oat yogurt health beverage according to claim 1, wherein the plant powder is one or more of wheat flour, Tar rice flour, triticale flour, corn flour, rice flour, millet flour and soybean flour.

3. The oat yogurt health beverage according to claim 2, wherein when the plant powder is selected from wheat flour, Tar rice flour, triticale flour, corn flour, rice flour, millet flour and soybean flour, the weight parts of the plant powder are equal.

4. The oat yogurt health beverage of claim 1, wherein the flavoring is salt, or edible sugar, or honey, or sweetener, or pepper, or chili powder, and the amount and variety of the flavoring is determined according to the taste of consumers.

5. A method for preparing the oat yogurt health beverage as claimed in claim 1, which is characterized by comprising the following steps: (1) preparing dehydrated yoghourt: adding yogurt starter after the milk is cooked, fermenting in a room at 18-35 deg.C for 10-15 hr, pouring the fermented yogurt into a dehydration device, removing most water to obtain semi-dry and semi-wet milk; (2) boiling: boiling water in a container, adding cleaned oat grains, boiling for 90 minutes with slow fire, adding the plant powder, stirring uniformly, continuing to boil for 20 minutes, stopping heating and cooling; (3) fermentation and mixing: and (3) adding a leaven into the mixed solution of the oat grains and the plant powder which are cooked and cooled in the step (2) for fermentation for 10 hours, adding the dehydrated yoghourt prepared in the step (1), adding a proper amount of one or more seasonings according to the taste, uniformly stirring, filling and packaging.

6. The method for preparing the oat yoghourt health drink according to claim 5, wherein the oat yoghourt health drink comprises the following steps: and (4) adding cooled boiled water into the oat yoghourt beverage prepared in the step (3) for dilution, and then filling and packaging, wherein the amount of the cooled boiled water is determined according to the requirement.

Technical Field

The invention relates to a beverage and a preparation method thereof, in particular to an oat yoghourt health-care beverage and a preparation method thereof.

Background

The beverages can be generally classified into alcoholic beverages and nonalcoholic beverages, and nonalcoholic beverages are also called soft drinks. According to the general rule of GB10789-2007 beverages, nonalcoholic beverages are classified into 11 types, such as carbonated beverages, fruit and vegetable juice beverages, protein beverages, packaged drinking water, tea beverages, coffee beverages, solid beverages, beverages for special uses, plant beverages, flavored beverages, and other beverages. At present, the beverages sold in the market mainly comprise carbonated beverages, fruit juice beverages, tea beverages, packaged drinking water and coffee beverages. Carbonated beverage, fruit juice beverage, tea beverage, and packaged drinking water, and has the main functions of quenching thirst and promoting health. The main functions of the coffee beverage are refreshing and providing a little calorie, and the coffee beverage has no health care function. The fruit juice beverage is mainly used for quenching thirst, is used for supplementing a little vitamin and has little health-care function. But beverages with health care as a main function are rare at present.

Disclosure of Invention

The invention aims to provide an oat yoghourt health-care beverage with a health-care function as a main part and a thirst quenching function and a preparation method thereof.

The technical scheme adopted by the invention is that the oat yoghourt health-care beverage comprises the following components in parts by weight: 100 portions of oat grains, 300 portions of dehydrated yoghourt, 500 portions of plant powder, 80-120 portions of water, 35000 portions of water and seasoning.

Preferably, the plant powder is one or more of wheat flour, taro flour, black wheat flour, corn flour, rice flour, millet flour and soybean flour.

Preferably, when the plant powder is selected from wheat flour, taro flour, black wheat flour, corn flour, rice flour, millet flour and soybean flour, the weight parts of the plant powder are equal.

Preferably, the seasoning is table salt, or edible sugar, or honey, or a sweetening agent, or pepper powder, or chili powder, and the variety quantity and the amount of the seasoning are determined according to the taste of consumers.

The preparation method of the oat yoghourt health beverage comprises the following steps: (1) preparing dehydrated yoghourt: adding yogurt starter after the milk is cooked, fermenting in a room at 18-35 deg.C for 10-15 hr, pouring the fermented yogurt into a dehydration device, removing most water to obtain semi-dry and semi-wet milk; (2) boiling: boiling water in a container, adding cleaned oat grains, boiling for 90 minutes with slow fire, adding the plant powder, stirring uniformly, continuing to boil for 20 minutes, stopping heating and cooling; (3) fermentation: and (3) adding a leaven into the mixed solution of the oat grains and the plant powder which are cooked and cooled in the step (2) for fermentation for 10 hours, adding the dehydrated yoghourt prepared in the step (1), adding a proper amount of one or more seasonings according to the taste, uniformly stirring, filling and packaging.

Preferably, the oat yoghourt beverage prepared in the step (3) is diluted by adding cooled boiled water, and then the oat yoghourt beverage is filled and packaged, wherein the amount of the cooled boiled water depends on the requirement of dilution concentration.

Oats are gramineous plants, and are called brome and wild wheat in compendium of materia Medica. Is a low-sugar, high-nutrition and high-energy food. The oat is sweet and neutral in nature and taste, can benefit spleen and nourish heart, and arrest sweating, and has high nutritional value. Can be used for treating spontaneous perspiration, night sweat or pulmonary tuberculosis. The oat is rich in dietary fiber, can promote gastrointestinal motility, is beneficial to defecation, has low calorie and low glycemic index, reduces fat and sugar, and is one of high-grade supplements. According to the comprehensive analysis of the health research institute of Chinese medical academy of sciences, the Chinese naked oat contains 15.6% of crude protein, 8.5% of fat, starch releasing heat and elements such as phosphorus, iron, calcium and the like, and compared with other 8 kinds of grains, the Chinese naked oat is named as the pioneer fescue. The water-soluble dietary fiber in oat is 4.7 times and 7.7 times of that of wheat and corn respectively. Oat is rich in B vitamins, nicotinic acid, folic acid and pantothenic acid, and particularly contains 15 mg of vitamin E in 100 g. In addition, oat also contains saponin (main component of Ginseng radix) which is lacking in cereal grain. The amino acid composition of the protein is relatively comprehensive, the content of 8 amino acids necessary for human bodies is in the first place, and particularly, the content of lysine is up to 0.68 g. The porridge cooked by oat grains is rich in magnesium and vitamin B1, and also contains phosphorus, potassium, iron, pantothenic acid, copper and fiber, and can be used for reducing cholesterol and has adjuvant therapeutic effect on fatty liver, diabetes, constipation, etc. 7-10 months in 2011 for 121 days, a specialist group of medical department of Beijing university develops a whole germ naked oat grain conditioning and intervention type II diabetes patient scientific research activity in Mongolian Baotou city, and 96.5% of body indexes of sugar friend postprandial blood sugar, glycosylated hemoglobin, fatty liver, islet cell repair and the like of 404 diabetes patients from 15 provinces in China are improved. The first use of a grain in the world to intervene in diabetes and achieve great results. Has the same obvious curative effect on secondary hyperlipemia caused by liver and kidney diseases, diabetes, fatty liver and the like. Eating oat grains for a long time is beneficial to controlling diabetes and obesity.

The yoghourt takes fresh milk as a raw material, is cooked, then adds a leaven into the milk, and is fermented to obtain a milk product. Compared with fresh milk, the yoghurt not only has all the nutrients of the fresh milk, but also has more nutrients than the fresh milk. The efficacy and effect of the yoghurt are as follows: the first is to promote digestion: the yogurt contains various enzymes, and can promote digestion and absorption. Secondly, protecting intestines and stomach: the ecological balance of intestinal flora is maintained, a biological barrier is formed, and the invasion of harmful bacteria to the intestinal tract is inhibited. Thirdly, cancer prevention and resistance: by inhibiting saprophytic bacteria and the growth of certain bacteria in intestinal tracts, carcinogenic factors generated by the bacteria are also inhibited, and the aim of preventing cancer is fulfilled. Fourthly, constipation prevention: constipation is prevented by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and a large amount of growth of bacteria to change osmotic pressure. Fifthly, beauty treatment: the yoghourt can moisten skin, improve eyesight, strengthen teeth and strengthen hair after being drunk frequently, and is characterized in that the yoghourt contains rich calcium, is easier to digest and absorb and has high utilization rate. Sixthly, immunity is improved: lactic acid bacteria can produce some substances for enhancing immunity, and can improve immunity and prevent diseases. The nutritional value of the yogurt is as follows: firstly, in the process of fermenting milk into yoghourt, about 20% of sugar and protein in the milk are decomposed into small molecules. Secondly, the fat content in the milk is generally 3% -5%, after fermentation, the fatty acid content in the milk is increased by two times compared with the raw milk, the change can make the yoghourt easier to digest and absorb, and the utilization rate of various nutrients is improved. Thirdly, besides all the nutrient components of the fresh milk, the lactic acid bacteria can also generate a plurality of vitamins necessary for human bodies in the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, vitamin B12 and the like. And fourthly, the fresh milk has rich calcium content, minerals such as calcium and the like can not change after fermentation, but the utilization rate of calcium and phosphorus in a human body is effectively improved by lactic acid generated after fermentation, so that the calcium and the phosphorus in the yoghourt are more easily absorbed by the human body. Fifthly, in the process of making the yoghourt, certain lactic acid bacteria can synthesize vitamin C, so that the vitamin C in the yoghourt is increased. The dehydrated yoghourt is the yoghourt which is formed by removing most of water in the original yoghourt and then concentrating, the protein of the dehydrated yoghourt is 2 times of that of the common yoghourt, the calcium and the milk fat are 3 times more, the lactose is less than that of the common yoghourt, and the nutritional value is higher.

Tarmi is a traditional food of Kazak, similar to what we commonly called "millet", and is a kind of broom corn millet. In Xinjiang, the Kazak family has a long habit of planting and eating Talmi and is indispensable food on dining tables of the Kazak family. The bottom of september each year is the season in which the tall rice is harvested. Tarmi belongs to low-sugar crops, is a kind of coarse cereals, has high nutritive value, and has the functions of reducing blood fat, blood pressure and blood sugar. The protein content of the broom corn millet is about 12 percent, and can reach more than 14 percent at most; the starch content is about 70%, wherein the waxy variety is 67.6%, and the japonica variety is 72.5%. The waxy varieties have very low amylose content, and the high quality waxy varieties do not contain amylose. The content of amylose in the japonica varieties is generally 4.5-12.7% of the total amount of starch, and the average content is 7.5%; the fat content is 3.6%, and the health food also contains a plurality of vitamins such as beta-carotene, vitamin E, vitamin B6, B1, B2 and the like, and abundant mineral elements such as calcium, magnesium, phosphorus, iron, zinc, copper and the like. Broom corn millet has sweet, mild, slightly cold and non-toxic property, not only has high nutritive value, but also has certain medicinal value, and is one of the traditional Chinese herbal medicines in China, which are described in the books of the internal classic and the compendium of materia Medica, etc. According to the record of famous medical records: the millet enters spleen and stomach channels, and has the functions of regulating the middle warmer, tonifying qi, cooling blood and relieving summer heat. It can be decocted and ground into powder for treating qi deficiency, asthenia, sunstroke, dizziness, and thirst. Millet enters spleen, stomach, large intestine and lung channels, and has the functions of tonifying middle-jiao and Qi, strengthening spleen and benefiting lung, removing heat and healing sore. Can be used for treating weakness of spleen and stomach, cough due to lung deficiency, singultus, polydipsia, diarrhea, gastralgia, infantile thrush, and scald.

The magic food of triticale and Yahao Yishou wheat has high nutritive value: 1. protein and amino acid: the protein content of the triticale is basically between 17 and 20 percent, the triticale has better protein quality, more complete amino acid types and a proportion mode which is obviously superior to that of the common wheat, and simultaneously, the total amount of the amino acid and the content of the essential amino acid are higher than that of the common wheat, among eight essential amino acids required by a human body, the triticale is far higher than the common wheat, the lower amino acid is higher than about 30 percent, and the higher amino acid is higher than about 110 percent, particularly, the content of phenylalanine, tryptophan, lysine and tyrosine is far higher than that of the common wheat. 2. Fats and unsaturated fatty acids: triticale typically contains 1-3% fat, and has a very high unsaturated fatty acid content, which is far higher than that of ordinary triticale, especially most unsaturated fatty acids, such as C20: 5. c22: 6. c18: 1-C18: 4, etc., accounting for more than 50% of the total fat. Wherein the content of linoleic acid (C18: 1) and linolenic acid (C18: 3) which are essential fatty acids for human body accounts for about 30%, and the content of EPA (C20: 5) and DHA (C22: 6) which are known as "brain gold" accounts for about 10%. 3. Minerals and trace elements: triticale is rich in minerals and trace elements, and substantially all mineral elements are higher than those of ordinary wheat, especially iron, potassium, iodine and selenium elements, which are respectively higher by about 1340%, 130%, 80% and 110%. The iron content of the triticale is increased by about 1340 percent compared with that of the common triticale, which is very beneficial to people needing iron supplement, and meanwhile, the triticale has less potassium and less sodium, the ratio can reach 900: 1, which is very beneficial to controlling hypertension. Selenium element is used as the king of "anticancer", and its cancer-preventing and anticancer effects are well-known. 4. Vitamins: the triticale has high content of B group and C group vitamins, wherein the vitamin B1 and the vitamin B2 are respectively about 80 percent and 50 percent higher than common wheat, the vitamin C is more than 1.5 times higher than common wheat, and the water-soluble vitamins have very important function for preventing and treating various diseases of human bodies. Triticale not only contains abundant water-soluble vitamins, but also contains abundant fat-soluble vitamins such as A family and E family which are relatively lacked in cereal crops, and the content of the triticale is about 70 percent and 35 percent higher than that of common wheat. 5. Dietary fiber: triticale has a high dietary fiber content, about 2-3 times that of normal light-colored wheat. The dietary fiber is a nutrient substance very beneficial to human bodies, and has the effects of relaxing bowel, and preventing and treating constipation and intestinal diseases; simultaneously, the blood-fat-reducing tea can also reduce serum cholesterol, is beneficial to reducing blood pressure and blood sugar, and has positive effects on the aspect of preventing cardiovascular and cerebrovascular diseases; in addition, dietary fiber also has other various beneficial effects on human body, and is known as the 'seventh nutrient'. 6. Triticale pigment: the natural pigment contained in the triticale is very rich, the pigment in the triticale belongs to anthocyanin compounds and flavonoid compounds, and the triticale has very good effects of resisting oxidation and preventing and treating diseases, such as clearing free radicals in vivo, resisting inflammation and tumors, preventing diabetes, protecting eyesight and the like. In addition, triticale pigment is a safe and nontoxic natural pigment, and the physicochemical properties of the triticale pigment are relatively stable, so that the triticale pigment is one of the rare natural edible pigments. 7. Octacosanol: octacosanol is a worldwide recognized anti-fatigue functional substance, and triticale as a member of wheat family is rich in the precious bioactive substance. Octacosanol is an excellent anti-fatigue substance recognized in medical and nutritional fields, has various important biological activity effects, and particularly has extremely good effects of improving physical strength, endurance and energy, such as improving muscle endurance and reaction acuity, enhancing muscle functions including cardiac muscle, eliminating muscle spasm, improving energy metabolism rate and the like.

Triticale is rich in nutrition, is a special food with a health care function, and is also a good functional food. The triticale is rich in various special health care components, and scientific research shows that the triticale has various health care effects of promoting health, preventing cancers, cardiovascular diseases and the like: 1. the food has obvious anticancer effect, and can effectively reduce the incidence of diseases such as breast cancer, prostatic cancer, colorectal cancer and the like by eating the triticale food frequently. 2. The triticale contains trace element selenium, can effectively remove oxygen free radicals in human bodies, and delays the aging of the organisms. 3. The triticale is rich in soluble rye fiber, can reduce blood sugar and cholesterol, prevent lipid from peroxidation, and has obvious prevention and treatment effects on diseases such as hypertension and hyperlipidemia. 4. Compared with other foods, the triticale has obvious effect of controlling blood sugar rise, is an excellent food for diabetic friends, and is also an excellent food for middle-aged and elderly people to prevent three highs, lose weight and lose weight. 5. The triticale is capable of promoting development, contains a large amount of amino acids which cannot be synthesized by human bodies, wherein the content of lysine is 1.5 times of that of wheat, the content of histidine which is indispensable to the growth and development of children is 1.79 times of that of wheat, and the healthy development of children can be promoted by eating the triticale and products thereof. 6. Protecting and strengthening teeth, wherein the microelement fluorine contained in the triticale is an important component of the bones and the teeth, and the triticale and products can prevent decayed teeth, osteoporosis of old people and the like after being eaten frequently.

Due to the adoption of the technical scheme, the invention has the following beneficial effects: the oat yogurt drink has the advantages that the main components of the oat and yogurt drink are the oat and the yogurt, all the nutritional ingredients of the oat and the yogurt are naturally contained, the nutrition is rich, and the nutritional value is high; but also has all the health-care effects of oat and yoghourt and the effect of adjuvant therapy of diseases, the most prominent health-care effects are blood sugar reduction, blood pressure reduction, blood fat reduction, cholesterol reduction and digestion and absorption promotion, and the health-care tea can build the body after being drunk for a long time. And secondly, the oat and the yoghourt are selected as main raw materials through repeated research and experiments, and the oat and the yoghourt have the advantages that the oat and the yoghourt are matched for eating, and are more favorable for absorbing protein, dietary fiber, vitamins and various trace elements under the function of promoting digestion and absorption of the yoghourt. And thirdly, the preparation process comprises two fermentation processes of fermenting the yoghourt and fermenting the cooked and cooled mixed solution of the oat grains and the plant powder, and then the two fermented products are mixed and stirred to form a final product, wherein the number of probiotics which are greatly beneficial to a human body in the product is increased by times, is at least twice of the number of probiotics contained in the pure yoghourt, and is more beneficial to the digestion and absorption of the human body to nutrient substances. And fourthly, one or more plant powder of wheat flour, tare rice flour, black wheat flour, corn flour, rice flour, millet flour and soybean flour can be added according to the needs, so that the concentration of the beverage is increased, the nutrient content and the health-care effect are increased, and particularly, the nutrient content and the health-care effect of the beverage can be greatly increased by adding the tare rice flour and the black wheat flour. Fifthly, the product is white and milky, tastes slightly sour and slightly sweet under the condition that no seasoning is added, and one or more seasonings can be added according to the tastes of consumers so as to meet the requirements of the consumers with different tastes. Sixthly, chemical raw materials such as preservative are not added, and the like, so that the health care wine has no side effect on human bodies.

The present invention will be described in further detail with reference to specific examples.

Detailed Description