Bai Na, Shang Shihui, Hao Qilin, Yan Yafei, Su Yongqiang, Sun Zhi. Preparation of Oats Lactic Acid Bacteria Beverage[J]. AGRICULTURAL ENGINEERING, 2018, 8(1): 68-70.
Citation: Bai Na, Shang Shihui, Hao Qilin, Yan Yafei, Su Yongqiang, Sun Zhi. Preparation of Oats Lactic Acid Bacteria Beverage[J]. AGRICULTURAL ENGINEERING, 2018, 8(1): 68-70.
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Preparation of Oats Lactic Acid Bacteria Beverage

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  • Oats were used as base material，mixed with 27 times water and pulped.Inoculating LAB in filtrates and fermented，oat lactic acid bacteria beverage was produced well.Taking sensory quality and LAB cell counts as testing standard，optimal basic formula of lactic acid bacteria beverage was determined.Results indicated that product quality was optimum when adding 6% sugar，0.5% soy protein isolate（SPI）powder，as well as removing enzymatic hydrolysis process.
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