CN101077092A - Germinated brown rice yoghourt and preparation method thereof - Google Patents

Abstract

The germinated brow rice sour milk is produced with germinated brow rice as main material, and through the process including soaking, pulping, liquefying, saccharifying, blending, homogenizing, sterilizing, fermenting, stirring, packing and cold storing. The double enzyme process has the starch converted into low molecular weight saccharides, the effective components dissolved into the juice, the bad smell eliminated and the deposition prevented. The germinated brow rice sour milk has rice scent, special flavor of lactic acid bacteria fermentation, gamma-aminobutyric acid, vitamins and other nutritious components, and excellent health functions. The germinated brow rice sour milk is one kind of high quality health beverage suitable for children and teenage.

Description

Germinated brown rice yoghourt and preparation method thereof

Under technical field the present invention relates to a kind of sour milk and preparation method thereof, particularly a kind of is the sour milk and preparation method thereof of primary raw material with the sprouted unpolished rice.

The background technology sour milk has become fashionable global fermented dairy product, is accepted by increasing consumer in recent years.Sour milk has the function that strengthens digestive function, promotes appetite, enhancing enterocinesia and body metabolism, often drinks to help promoting health.

" Agricultural College of Hubei Prov.'s journal " delivered the article " development of jet rice cider sour milk " of Ai Tiancheng, horsepower peace, Zhang Huali etc. on 2000 the 20th the 4th phases of volume, be hydrolyzed with jet rice making beating system juice and with AMS and obtain enzymolysis liquid, carry out lactobacillus-fermented in the lump with milk powder and cider, at 40 ℃ of bottom fermentation 5h, make the low freezing viable bacteria sour milk of coagulating type of jet rice.

" Chinese dairy industry " delivers the article " Preparation of Yoghurt with Corn Liquid " of Li Xinhong on 2005 the 33rd the 2nd phases of volume, determined that with sweet milk and corn be optimum prescription and the working condition that raw material is produced maize yoghourt: corn steep liquor: sweet milk=1: 2, white granulated sugar 10%, stabilizing agent 0.20%, emulsifying agent 0.15%, 4%, 42 ℃ of bottom fermentation 4h of inoculum concentration can obtain the maize yoghourt of high-quality.

" food industry science and technology " delivers the article " development of maize germ lactic fermentation sour milk " of Wang Wenxia on 2005 the 26th the 5th phases of volume, with dry method maize germ and milk powder is primary raw material, by Enzymatic Extraction maize germ breast, make fermented type maize germ sour milk through technologies such as allotment, homogeneous, sterilization, fermentations again, product is nutritious, unique flavor has health-care efficacy.

" food and fermentation industries " delivers the article " development of black rice mung bean fermentation yogurt " of Zheng Hongyan on 2004 the 30th the 7th phases of volume, determined with black rice, mung bean to be the production technology of primary raw material development fermented acid milk drink.

Application number is 200410023158.7 patent of invention " Corn milk yoghourt ", has introduced the prescription and the production technology of Corn milk yoghourt.

The supply of China's dairy produce and people's demand still have very big gap, and it is problem demanding prompt solution that the research and development vegetable raw material replaces the animal breast to produce sour milk.

Summary of the invention the purpose of this invention is to provide that a kind of quality is even, the germinated brown rice yoghourt of the soft exquisiteness of mouthfeel and preparation method thereof.

The preparation method of a kind of germinated brown rice yoghourt of the present invention may further comprise the steps:

(1) soaks, pulls an oar: in sprouted unpolished rice, add the water of 5～6 times of weight, under 20～28 ℃ of conditions, soak 3～5h, take out to put in the bruisher then and pull an oar, get Rice ﹠ peanut milk; Described sprouted unpolished rice is that brown rice is long to 0.5～2mm bud through germinateing, and obtains the goods of being made up of the endosperm of young shoot and band chaff layer;

(2) liquefaction; In Rice ﹠ peanut milk, add the high temperature Ye Huamei of 0.4%～0.6% (to account for the weight percent of sprouted unpolished rice), under 90～95 ℃ of conditions, be stirred to liquefaction; Described high temperature Ye Huamei vigor is 20000u/mL; Described liquefaction, the Rice ﹠ peanut milk nondiscolouring after promptly handling with iodine liquid check liquefaction;

(3) saccharification: liquefier is cooled to 60～70 ℃, transfer pH=5～7 with citric acid, the carbohydrase that adds 0.4%～0.6% (to account for the weight percent meter of sprouted unpolished rice), in 60～70 ℃ of following saccharification 5～6h, continue to be warming up to 80～90 ℃ of enzymes that go out then, filter with 100～200 mesh sieves, get sprouted unpolished rice saccharification liquid; Described saccharifying enzymic activity is 100000u/g;

(4) allotment: with above-mentioned sprouted unpolished rice saccharification liquid with purify waste water by 50%～65%: 35%～50% (refers to account for the weight percent of finished product, ratio down together) is mixed, add 6%～8% skimmed milk power, stabilizing agent and 0.03%～0.06% monoglyceride successively, and stir it fully mixed, compound; Described stabilizing agent is the mixture of carragheen 0.02%～0.03%, sodium alginate 0.15%～0.19% and CMC-Na0.05%～0.1%;

(5) homogeneous: above-mentioned preheating of mixed material to 50～60 ℃, homogeneous under 20～25MPa pressure, mixed liquor;

(6) sterilization, cooling, inoculation: adopt 90～95 ℃, 10～15min that above-mentioned mixed liquor is carried out sterilization, be cooled to 40～43 ℃ then, the amount by 0.007%～0.009% adds throw type leaven, finishes inoculation; Described throw type leaven product specification is the 10U/ ton;

(7) fermentation, stirring: the inoculation back is in 42 ± 1 ℃ of condition bottom fermentation 12～13h, and acidity stops fermentation when 70～75 ° of T; Be cooled to 15～18 ℃ then and stir, add 0.2%～0.4% bovine colostrum, 0.04%～0.06%AD calcium powder, 0.04%～0.06% zinc gluconate, 2%～4% sucrose simultaneously, mix;

(8) canned, refrigeration: select for use container canned by the product specification requirement, under 4 ± 1 ℃ of conditions, refrigerate 12～24h, be finished product.

Sprouted unpolished rice is compared with brown rice, its nutritive value improves greatly, when having kept nutritional labelings such as abundant vitamin (B1, B2, B6, C, E), mineral matter (magnesium, potassium, zinc, iron), dietary fiber, generated a large amount of physiological activator GABA especially.GABA has activation brain blood flow, strengthens the brain cell metabolism, improves liver function, prevents obesity, brings high blood pressure down, and promotes effects such as alcohol metabolism, and it also can be used for slow etc. the treatment of dementia, memory disorders, children ' s intelligence development.Sprouted unpolished rice and processed food thereof have good nutrition health-care functions, are a kind of functional foods, and therefore its research and development also come into one's own.

A kind of germinated brown rice yoghourt of the present invention, its advantage are by two enzymes method starch to be converted into low-molecular-weight sugar, not only active ingredient wherein can be dissolved in the juice, and can also eliminate peculiar smell and deposited phenomenon; Adopting sprouted unpolished rice is that the sour milk that primary raw material prepares has the peculiar local flavor of the pure lactobacillus-fermented of Mi Xiangyu, sprouted unpolished rice and latic acid-fermented food dual-use function have been merged, contain GABA (GABA), vitamins and other nutritious components, nutritious, also have health care.Germinate later brown rice because the effect of enzyme in germination process, and partially protein is decomposed into amino acid, and starch changes carbohydrate into, and free amino acid and content of reducing sugar are increased, thereby improves the digestibility of human body greatly.Generate in the germination process simultaneously physiological activator---GABA has good immunizing health effect; Recommend at children physiology characteristics and Chinese Soclety of Nutrition every day diet nutrient requirement sour milk has been carried out fortification, be a kind of suitable children and students in middle and primary schools' high-quality natural health drink; China is paddy producing country the biggest in the world, so the raw material sources of preparation sour milk are extensive.

Specific embodiment:, be illustrated below in conjunction with embodiment in order fully to disclose a kind of germinated brown rice yoghourt of the present invention and preparation method thereof.

Embodiment: a kind of preparation method of germinated brown rice yoghourt may further comprise the steps:

(1) sprouted unpolished rice adds 5 times of water soak 3h under 25 ℃ of condition, pulls an oar with high-speed tissue mashing machine then;

(2) the high temperature Ye Huamei of adding 0.5% in Rice ﹠ peanut milk is in 95 ℃ of liquefaction down;

(3) above-mentioned liquefier is cooled to 65 ℃, transfers pH=6 with citric acid, add 0.5% carbohydrase, in 65 ℃ of following saccharification 5h, heat then to 80 ℃, go out enzyme and filtration get sprouted unpolished rice saccharification liquid;

(4) sprouted unpolished rice saccharification liquid is mixed with the ratio of purifying waste water in 55%: 45%, add 7% skimmed milk power again, stabilizing agent and 0.05% monoglyceride stir; Described stabilizing agent is the mixture of 0.03% carragheen, 0.17% sodium alginate and 0.1%CMC-Na;

(5) in 55 ℃, homogeneous under the 25MPa pressure gets mixed liquor;

(6) mixed liquor is carried out sterilization at 90 ℃ of insulation 10min, be cooled to 42 ℃ again, add 0.008% throw type leaven, throw type leaven is suitable to be added with 3% lactose dissolving back earlier;

(7) in 42 ℃ of bottom fermentation 12h, taking-up is cooled to 18 ℃ and stirs, and adds 0.3% bovine colostrum, 0.05%AD calcium powder, 0.05% zinc gluconate and 2% sucrose simultaneously, and it is mixed;

(8) carry out cannedly with the waterproof dixie cup of 100mL, hide 18h in 4 ℃ of refrigerator and cooled.

Claims (3)

1, a kind of preparation method of germinated brown rice yoghourt is characterized in that may further comprise the steps:

(1) soaks, pulls an oar: in sprouted unpolished rice, add the water of 5～6 times of weight, under 20～28 ℃ of conditions, soak 3～5h, take out to put in the bruisher then and pull an oar, get Rice ﹠ peanut milk;

(2) liquefaction: in Rice ﹠ peanut milk, add the high temperature Ye Huamei of 0.4%～0.6% (to account for the weight percent of sprouted unpolished rice), under 90～95 ℃ of conditions, be stirred to liquefaction;

(3) saccharification: liquefier is cooled to 60～70 ℃, transfer pH=5～7 with citric acid, the carbohydrase that adds 0.4%～0.6% (to account for the weight percent meter of sprouted unpolished rice), in 60～70 ℃ of following saccharification 5～6h, continue to be warming up to 80～90 ℃ of enzymes that go out then, filter with 100～200 mesh sieves, get sprouted unpolished rice saccharification liquid;

(4) allotment: with above-mentioned sprouted unpolished rice saccharification liquid with purify waste water in 50%～65%: 35%～50% ratio is mixed, add 6%～8% skimmed milk power, stabilizing agent and 0.03%～0.06% monoglyceride successively, and stir it fully mixed, compound;

(5) homogeneous: above-mentioned preheating of mixed material to 50～60 ℃, homogeneous under 20～25MPa pressure, mixed liquor;

(6) sterilization, cooling, inoculation: adopt 90～95 ℃, 10～15min that above-mentioned mixed liquor is carried out sterilization, be cooled to 40～43 ℃ then, the amount by 0.007%～0.009% adds throw type leaven, finishes inoculation;

(7) fermentation, stirring: the inoculation back is in 42 ± 1 ℃ of condition bottom fermentation 12～13h, and acidity stops fermentation when 70～75T; Be cooled to 15～18 ℃ then and stir, add 0.2%～0.4% bovine colostrum, 0.04%～0.06%AD calcium powder, 0.04%～0.06% zinc gluconate, 2%～4% sucrose simultaneously, mix;

(8) canned, refrigeration: select for use container canned by the product specification requirement, under 4 ± 1 ℃ of conditions, refrigerate 12～24h, be finished product.

2, the preparation method of a kind of germinated brown rice yoghourt according to claim 1 is characterized in that may further comprise the steps:

(1) sprouted unpolished rice adds 5 times of water soak 3h under 25 ℃ of condition, pulls an oar with high-speed tissue mashing machine then;

(2) the high temperature Ye Huamei of adding 0.5% in Rice ﹠ peanut milk is in 95 ℃ of liquefaction down;

(3) above-mentioned liquefier is cooled to 65 ℃, transfers pH=6 with citric acid, add 0.5% carbohydrase, in 65 ℃ of following saccharification 5h, heat then to 80 ℃, go out enzyme and filtration get sprouted unpolished rice saccharification liquid;

(4) sprouted unpolished rice saccharification liquid is mixed with the ratio of purifying waste water in 55%: 45%, add 7% skimmed milk power again, stabilizing agent and 0.05% monoglyceride stir;

(5) in 55 ℃, homogeneous under the 25MPa pressure gets mixed liquor;

(6) mixed liquor is carried out sterilization at 90 ℃ of insulation 10min, be cooled to 42 ℃ again, add 0.008% throw type leaven, throw type leaven is suitable to be added with 3% lactose dissolving back earlier;

(7) in 42 ℃ of bottom fermentation 12h, taking-up is cooled to 18 ℃ and stirs, and adds 0.3% bovine colostrum, 0.05%AD calcium powder, 0.05% zinc gluconate and 2% sucrose simultaneously, and it is mixed;

(8) carry out cannedly with the waterproof dixie cup of 100mL, hide 18h in 4 ℃ of refrigerator and cooled.

3, the germinated brown rice yoghourt for preparing by claim 1 or 2 described methods.