OBSHCHESTVO S OGRANICHENNOJ OTVETSTVENNOSTJU "VELLE"
发明人:
GRINCHENKO VERA SEMENOVNA,Гринченко Вера Семёновна
申请号：
RU2014121748
公开号：
RU2558191C1
申请日:
2014.05.28
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: grains are washed with cold water. One performs staged soaking in 20°C - 62°C water under atmospheric pressure with preliminary circulation of oat grains and water mixture till generation of microfissures on the outer shell of whole grains and till oat grains moisture content is equal to 33 - 38%. Whole oat grains are tempered in 80°C water under atmospheric pressure. One performs mixing with preliminarily prepared food taste and/or nutritional suspension. Whole oat grains are cooked in the suspension till the starches gelation level is equal to 100%. Grains are pasteurised in the suspension till complete elimination of vegetative microflora. The pasteurised suspension is cooled to the fermentation temperature. The cooled suspension is inoculated with a starter containing live bacteria. One performs fermentation with lacto- and bifidobacteria till pH value is equal to 3.8 - 4.4 and cooling. The unground whole oat grain product ready for consumption has the following physical-and-chemical and microbiological characteristics: dry substances weight fraction - 18-25% unground whole oat grains weight fraction - 35-45% Bostvik viscosity at 20°C - 4-11 cm acidity - 15-45 °T lactic acid microorganisms content - no less than 10×10CFU/in 1 g.EFFECT: method allows to obtain, in a continuous process, a product ready for consumption where fermented lacto- and bifidobacteria and oats grains uniformly distributed in the food suspension are preserved intact.13 cl, 4 tbl, 2 exГруппа изобретений относится к пищевой промышленности, а именно к готовому к употреблению продукту на основе целых цельных зерен овса и способу его получения. Промывают зерна холодной водой. Проводят поэтапное замачивание в воде с температурой от 20°C до 62°C при атмосферном давлении с предварительным проведением циркуляции смеси зерен овса и воды до образования микротрещин на внешней оболочке цельного зерна и влажности зерна овса от 33 до 38%. Темперируют цельные зерна овса в во
