The method of obtaining oat jelly

 

(57) Abstract:

The invention relates to the food industry. The method consists in the fact that grain oats with crushed shells, fill with water to obtain a suspension, which is added for fermentation Bifidumbacterin dry or a mixture of Bifidumbacterin and Lactobacterin dry in equal parts in the ratio of 0.2-0.4 dose of bacteria in 1 l of water at 30-37oC. Then the suspension is separated shells, fill them with a solution containing a mixture of whey and water in the ratio 1:3 or 1:2, and preparing decoction. The remaining part of the cook to get castelobranco mass and mixed with broth at 90-100oWith until you get a pudding. The invention allows to obtain pudding with a high biological value, with a long shelf life, suitable for mass production.

The invention relates to the food industry.

The closest technical solution to the proposed method is a method for preparing oat concentrate, which gives a jelly comprising grinding oat groats, fill with cold boiled water and yogurt in the ratio of water and kefir 20:1 to obtain the suspension, its lactic acid fermentation of Priya preparation of jelly (RF patent 2007092, AND 23 WITH 23/00, 1994).

The disadvantage of this method of cooking oat jelly is used as a raw oatmeal or cereal of oats, which reduces the biological value of the product. In addition, oatmeal pudding is not suitable for long-term storage, resulting in the pudding should be prepared immediately before use, which does not allow to produce it in mass production.

The invention is aimed at solving problems: getting oat pudding with a high biological value, with a long shelf life, suitable for serial production.

The tasks are achieved by grinding grains of oats with shells, fill with water to obtain a suspension, which adds Bifidumbacterin dry FS 42-3947-00 or a mixture of Bifidumbacterin dry and Lactobacterin dry FS 42-0054-00, in equal quantities in the ratio of 0.2 - 0.4 dose of 1 l of water for fermentation. Then out of the mist separating membranes prepared from them, broth, adding a solution containing a mixture of whey and water in the ratio 1: 3 or 1:2. The remaining part is brought to a boil. Cook with stirring to obtain castelobranco mass, into which pour the OS and store in the refrigerator.

The genus Bifidobacterium group 20 gram of nesporoobrazuth sticks irregular shape.

The genus Lactobacillus group 19 gemologically nesporoobrazuth sticks of the correct form ("Determinant bacteria Beri". Ed. "Mir", Moscow, Ed. by Acad. RAS Zavarzin, A. T. 2, page 582, page 574).

The method is as follows.

Take 13 kg grain oats with shells, washed, crushed and mixed with 70 l of water to obtain a suspension. In the resulting suspension type product containing Bifidumbacterin dry FS 42-3947-00 or a mixture of Bifidumbacterin and Lactobacterin dry FS 42-0054-00, taken in equal parts equally in amount of 0.2-0.4 dose of bacteria per 1 liter of water (15-30) doses, and leave at a temperature of 30-37oWith 24-48 hours for fermentation. Then, from the suspension to separate the shell, pour them 45 l of a solution containing a mixture of whey and water in the ratio 1: 3 or 1:2, and is prepared from aqueous extraction of the broth. The suspension remaining after separation membranes containing crushed edible part of the grain is brought to a boil and cook while stirring to obtain castelobranco mass, then it at a temperature of 90-100oWith pour in the broth shells, mix until smooth and get the kitty is ispolniteli, for example syrup of buckthorn, cranberry, and so on, to improve taste and increase the biological value of the product.

The method of obtaining oat jelly, including grinding oats, fill water to form a suspension, the fermentation suspension and preparation of jelly, characterized in that is used as raw material grain oats with shells, for fermentation in a suspension imposed Bifidumbacterin dry or a mixture of Bifidumbacterin and Lactobacterin dry in equal parts in the ratio of 0.2-0.4 dose of bacteria per 1 liter of water at a temperature of 30-S, then from the mist is separated shells, fill them with a solution containing a mixture of whey and water in the ratio 1:3 or 1:2, and preparing broth, the remaining part of the crushed grain is boiled to obtain castelobranco mass and mixed with broth at a temperature of 90-100C until you get a pudding.

 

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