The Development Of Oat Fermented Milk And Study Of Its Flavor And Storage Period

With the great improvement of people's economic level,people's demand for healthy nutrition of food is constantly increasing,coupled with the constant acceleration of the pace of life.There is a huge demand for probiotic beverage which is rich in nutrition,green and healthy,and easy to eat.Oats are rich in dietary fiber,which can reduce cholesterol and stabilize blood sugar.Milk is one of the oldest natural beverages.It is rich in minerals and fat,phospholipids,protein,lactose,inorganic salts and other nutrients.In this paper,we start with milk and oats,and add Streptococcus thermophilus,Lactobacillus acidophilus,Lactobacillus casei,Lactobacillus plantarum,Lactobacillus GG,Bifidobacterium Bb-12,Bulgarian Lactobacillus Bb-12,Lactobacillus bulgaricusthisseven kinds of probiotics which are proved to have probiotic functions are fermented.And we tried to develop a kind of fermented beverage with high nutritional value and unique flavor.In this paper,the technology and fermentation conditions of oat milk mixed fermented beverage were studied by single factor experiment and orthogonal experiment.The results showed that the best sensory score fermentation conditions of oat milk fermented milk were: fermentation temperature 36 ?,fermentation time 18 hours,inoculation amount 15 mL / kg,and the ratio of oat milk fermentation broth 41:72:2000.The oat fermented milk beverage developed under the optimized fermentation conditions has the unique aroma and micro alcohol fragrance of oats,which is sweet and sour.After further study on the acidity,rheological properties,sensory evaluation and flavor substances of the product,the storage period of the product was studied,and finally a kind of oat fermented milk product with unique flavor was obtained.It provides a reference for the industrialization of this product.