Producing plant-supplemented oat-based beverages

Abstract

Oat grain is characterized by the presence of a number of biologically active substances that contribute to the normalization of the gastrointestinal tract and maintain vascular health. Oat grains are used in diet food as they do not contain gluten. The germination of oat grains contributes to increasing the content of biologically active substances in it. The proposed method for producing cereal drinks based on oats includes the stages of washing the grains, disinfecting, germinating the grains, obtaining a liquid grain base, stabilizing the structure of the grain base, sterilization, adding flavoring components. The developed technology makes it possible to produce oat-based cereal drinks with a stable structure and improved organoleptic characteristics without additives and with vegetable additives, which are dried chokeberry meal (2 %) and rosehip syrup (16 %). The organoleptic characteristics of the drinks obtained correspond to the requirements of regulatory documentation. Drinks with herbal additives are superior to drinks without additives in taste, aroma, color and texture. The storage capacity of drinks established in the course of microbiological examination and analysis of viscosity and acidity is five days.