Development Of Symbiotic Oats Beverage

Oats and probiotics have long been recognized for their health benefits.Usingoat as raw material, added inulin which contained a high quantity of dietary fiber,andfermented by Lactobacillus plantarum, Symbiotic Oats Beverage is healthy cerealprobiotic food with good stability, rich flavor. This product was made by grinding theoats, cooking, and sterilization, inoculation of probiotics, homogenization of the mix.(1)The optimum oats content of fermented oats base material was determined inthe weight ratio of10%(w/w).Then according to the stability and the sensoryevaluation of the beverage, the proportion of fermented oats base of the beverage wasat50%(w/w). The Lactobacillus plantarum was proved to be the optimum to fermentoat aomng three strain choices through ananlysing the results of counting the numberof live probiotic, sensory evaluation, pH value of the beverage, and SDS-PAGE test.The oats in the base material has a high number of viable Lactobacillus plantarum,and can effectively decompose oat protein, enhance nutrients absorption of oat.(2)The optimum inoculum of Lactobacillus plantarum in oat beverage was0.003%(w/w); the optimum quantity of sugar in the beverage is7%; the content ofvitamin C helped to ferment oats base material was0.06%(w/w), the content of sugarhelped to ferment oats base material was4%(w/w); two stabilizer type: pectin andcarrageenan,0.4%(w/w) for pectin,0.2%(w/w) for carrageenan.(3)The symbiotic oats beverage is fortified for calcium, iron, zinc and vitamin Eand the detailed fortification content is: calcium700mg/kg, iron15mg/kg, zinc12mg/kg, vitamin E44.7mg/kg.There reached1024%of calcium, iron506%, zinc1254%, vitamin E655%when compared with the beverage without fortification.(4)The optimum fermentation time of oats base material is12h, optimumfermentation temperature32℃; the optimum grinding times by colloid mill is3times;the optimum homogenizing pressure is30MPa, the optimum homogenizing times is2times. (5)Determination of the quantities of different nutrient content in Symbiotic OatsBeverage showsnutrient content list of Symbiotic Oats Beverage: protein (0.58±0.02)%, fat (0.37±0.02)%, ash (0.14±0.01)%, dietary fiber (0.70±0.05)g/100mL,carbohydrate (10.70±0.33)%, solids content (11.65±0.22)%.ComPared to ordinaryprobiotic drinks, dietary fiber content in Symbiotic Oat Beverage up to (0.70±0.05)g/100mL, which can greatly help to form a good symbiotic state with Lactobacillusplantarum.(6)During the7weeks shelf life experiment of Symbiotic Oat Beverage,we cansee that,beverage sensory score keep up to7points within the first3weeks, whichmeans the beverage has a good sensory in21days. In3weeks, the counts ofLactobacillus plantarum stayed above5×107cfu/mL which far exceed the nationalrequirement1×106cfu/mL for Symbiotic Beverage; pH value holds the balance trend,the mean pH value was3.61±0.1; viscosity diminished, the average viscosity valuewas51.21±4.48mPa.s. All microbial indicators of Symbiotic Oat Beverage in threeweeks are in line with national standards. Therefore, we make a conclusion thatsymbiotic oat beverage has good storage stability which is suitable for trial productionin the factory.