CN102132730A - Brown rice yogurt - Google Patents
Brown rice yogurt Download PDFInfo
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- CN102132730A CN102132730A CN 201110079579 CN201110079579A CN102132730A CN 102132730 A CN102132730 A CN 102132730A CN 201110079579 CN201110079579 CN 201110079579 CN 201110079579 A CN201110079579 A CN 201110079579A CN 102132730 A CN102132730 A CN 102132730A
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Abstract
The invention relates to a brown rice yogurt and a preparation method thereof. The brown rice yogurt comprises the following compositions in percentage by weight: 80-91 percent of fresh milk, 0-8 percent of sweetener, 2-3 percent of lactic acid bacteria, 0.2-2 percent of stabilizing agent, and 0.5-20 percent of brown rice paste, and the brown rice paste is prepared by stewing the brown rice and then conducting enzymolysis on the stewed brown rice by 3-amylase. The preparation method of the brown rice yogurt comprises the following steps: preheating, mixing and stirring for dissolution, mixing and allocating, high-speed shearing, homogeneity sterilization, cooling and bulking, fermentation and the like. The brown rice yogurt is rich in nutrition, uniform in quality and subtila in mouthfeeling, and the preparation process of the brown rice yogurt is simple and the fermentation speed is fast.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof.
Background technology
Sour milk is to be prepared from through milk fermentation, sweat makes in the milk sugar, protein have to be broken down into about 20% little molecule (as galactolipin and lactic acid, little peptide chain and amino acid etc.), fermentation back aliphatic acid increases by 2 times than raw milk, these variations make easier digestion of sour milk and absorption, and the utilization rate of various nutrients is improved.On January 15th, 2010, the new edition " Chinese residents dietary guidelines " of issue was emphasized the very important effect of cereal for health once more." food variation, cereal are main, thickness collocation " ranks first in " Chinese residents dietary guidelines " 10, every day cereal to take in recommended amounts be 250～400g
Be rich in rice protein in the brown rice, dietary fiber, its hypoallergenic, the characteristic of easily digest and assimilate, stomach is protected in nourishing the stomach etc. is subjected to liking of increasing consumer.Behind the infusion of brown rice process, the beta amylase enzymolysis, be rich in nutritional labelings such as GABA, dietary fiber, maltose, mineral matter.The brown rice yoghourt that adds brown rice enzymolysis liquid fermentation back preparation has enriched the nutritional quality of sour milk more, has improved the health care of sour milk.
Application number is 200610044568.9 patent of invention " germinated brown rice yoghourt and preparation method thereof ", has introduced the preparation method of germinated brown rice yoghourt.This method germinated brown rice yoghourt is a primary raw material with the brown rice that germinates, and preparation mainly comprises immersion, making beating, liquefaction, saccharification, allotment, homogeneous, sterilization, fermentation, stirring, can and refrigeration.Its advantage is 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.Product has the peculiar local flavor of the pure lactobacillus-fermented of Mi Xiangyu, has merged sprouted unpolished rice and latic acid-fermented food dual-use function, also has nutritional labelings such as GABA, cellulose, also has health care.But this process fermentation time length is 12～13h, and product is to be primary raw material with the brown rice that germinates, through only adding 6～8% the skimmed milk power prepared sour milk beverage that ferments.
Application number is 200910193949.7 patent of invention " a kind of preparation method of brown rice enzyme yogurt ", has introduced the preparation method of brown rice enzyme yogurt.This method brown rice enzyme yogurt is a primary raw material with the brown rice of fermentation, prepares and mainly comprise pretreatment of raw material, homogeneous, sterilization, cools off, adds brown rice enzyme and leavening, fermentation, cooling, can, refrigeration.Its advantage is by adding brown rice enzyme in raw milk, make the fermentation time of sour milk shorten to 2.5～3h, and when possessing unpolished-rice nutrient, also is rich in tens of kinds of new ferment, is easier to absorption of human body and higher biologically active.Product has merged rice bran ferment and sour milk dual-use function, is easy to absorption of human body, improves body immunity, and the energy activating cell, and the useful of modern diet nutritional replenished.But this process brown rice enzyme preparation time length, complex process, freeze-drying cost height cause production cost high-leveled and difficult to enter ordinary citizen family.
Summary of the invention
The objective of the invention is to exist in defective in the prior art, a kind of new sour milk and preparation technology thereof are provided, adopt sour milk of the present invention in order to overcome, it is nutritious, quality is even, delicate mouthfeel, adopt preparation technology of the present invention, technology is simple, and fermentation fast.
Brown rice yoghourt of the present invention contains percentage by weight and is 80～91% fresh milk, 0～8% sweetener, 2～3% lactic acid bacteria, 0.2～2% stabilizing agent, 0.5～20% brown rice is stuck with paste, described brown rice stick with paste be brown rice after infusion, get by the beta amylase enzymolysis again.
Above-mentioned brown rice yoghourt, it is that brown rice is through infusion that wherein said brown rice is stuck with paste, wear into rice after colloid and stick with paste, regulating rice paste concentration is 5～20%, heats to 50～70 ℃, add rice and stick with paste weight 0.05～5% beta amylase, enzymolysis 10～50 minutes makes pol reach 3～8Brix, after enzymolysis finishes, heat to going out enzyme 15～30 minutes more than 78 ℃, gained after 40～150 mesh sieves filter.
Above-mentioned brown rice yoghourt, it is that brown rice becomes Rice ﹠ peanut milk through infusion that wherein said brown rice is stuck with paste, regulating Rice ﹠ peanut milk concentration is 5～20%, adjusts the temperature to 50～70 ℃, adds rice and sticks with paste weight 0.05～5% beta amylase, enzymolysis 10～50 minutes, make pol reach 3～8Brix, after enzymolysis finishes, heat to going out enzyme 15～30 minutes more than 78 ℃, behind colloid mill, cross 40～150 mesh sieves, filter the back gained.
Above-mentioned brown rice yoghourt, wherein said sweetener are white sugar, isomaltoketose or other sweeteners.
Above-mentioned brown rice yoghourt, wherein said stabilizing agent are microcrystalline cellulose, sucrose ester etc.
Above-mentioned brown rice yoghourt, wherein brown rice is before infusion, through microwave baking.
Above-mentioned brown rice yoghourt, wherein brown rice is before infusion, through expanding treatment.
A kind of preparation method of brown rice yoghourt comprises the steps:
(1) brown rice is stuck with paste mix with the part fresh milk and be preheating to 80～95 ℃ after be incubated more than 10 minutes;
(2) stabilizing agent and sweetener do to mix according to a certain percentage, slowly add in the fresh milk after the preheating and constantly stir, until abundant dissolving;
(3) mixing preparation: add batching according to following percentage by weight: 0.5～20% brown rice is stuck with paste, 80～91% fresh milk, and 0～8% white sugar, 0.2～2% stabilizing agent, all the other are water;
(4) high speed shear: deployed product changeed high speed shear 5～10 minutes through 2000～4000;
(5) homogeneous, sterilization: mixed liquor is heated to 70～95 ℃, and homogeneous under 15～30MPa pressure is again through 90～95 ℃ of sterilizations 5～10 minutes;
(6) cooling, can: mixed liquor after the sterilization is cooled to 42～43 ℃, can behind interpolation 2～3% lactic acid bacterias;
(7) fermentation: the product after the can was in 40～43 ℃ of bottom fermentations 0.5～4 hour;
The method is the preparation method of coagulating type brown rice yoghourt.
A kind of preparation method of brown rice yoghourt comprises the steps:
(1) stabilizing agent and white sugar are done in 1: 5 ratio and are mixed, and slowly add in the fresh milk after the preheating and constantly stir, until abundant dissolving;
(2) mixing preparation: with final products is benchmark, adds batching according to following percentage by weight: 0.5～20% expanded back brown rice or coarse rice powder, and 80～91% fresh milk, 0～8% white sugar, 0.2～2% stabilizing agent, all the other are water;
(3) high speed shear: deployed product changeed high speed shear 5～10 minutes through 2000～4000;
(4) homogeneous, sterilization: mixed liquor is heated to 70～95 ℃, and homogeneous under 15～30MPa pressure is again through 90～95 ℃ of sterilizations 5～10 minutes;
(5) cooling, fermentation: mixed liquor after the sterilization is cooled to 42～43 ℃, adds 2～3% lactic acid bacteria after fermentation 0.5～4 hour;
(6) allotment can: the back product of will ferment can carry out can after the allotment of mouthfeel or local flavor as required.Dairy products are directly put into the refrigeration of low temperature storehouse after the can.
This technology is the preparation technology of agitating type brown rice yoghourt.
The present invention has the following advantages:
The invention discovery is carried out enzymolysis to brown rice and is added in the sour milk, can shorten fermentation time, and give sour milk abundant more nutritive value, brown rice is through the brown rice enzymolysis liquid of defibrination and the preparation of beta amylase enzymolysis, easy to process, starch changes carbohydrate into, free amino acid and content of reducing sugar are increased, at utmost keep the nutritional labeling in the rice, and improve the digestibility of human body greatly, contain bioactivators such as GABA, dietary fiber, maltose, mineral matter simultaneously, the human body many-side is had regulating action.The brown rice yoghourt comprehensive nutrition is a kind of natural dairy produce of high-quality that meets the east diet structure, is particularly suitable for children, students in middle and primary schools and the elderly and eats.
The specific embodiment
Embodiment 1:
(1) raw material bakes: adopt the mode of microwave baking, put into the high fire of micro-wave oven after brown rice 0.5kg is cleaned roasting 4 minutes, make meter a skin surface band yellow or a coke yellow, the roasted rice flavor flavor is strong, the grain of rice has the explosion phenomenon, and is standby after the ultramicro grinding;
(2) infusion, defibrination: the brown rice after will baking is soaked in water with 1: 8 ratio and with jacketed pan heating, infusion, splits to the brown rice grain, after colloid mill.Regulating slurry concentration is 10%, adds 0.5% beta amylase, and the control temperature is incubated 2 hours at 50～60 ℃, treat that enzymolysis is finished after, it is standby that mixed liquor is crossed 80 order screens;
(3) stabilizing agent and white sugar are done in 1: 5 ratio mixed, i.e. white sugar 6kg, isomaltoketose 1kg slowly add in the 88kg fresh milk after the preheating and constantly stir, up to abundant dissolving;
(4) mixing preparation: above-mentioned article are mixed, stir, and additional pure water reaches 100%.
(5) high speed shear: deployed product is placed under the high-speed shearing machine with 2000～4000 speed high speed shear of changeing 5～10 minutes
(6) homogeneous, sterilization: will shear good product and be warmed up to 70～95 ℃, homogenization pressure 15～30Mpa; 90～95 ℃ of sterilizing times of sterilization temperature are 5～10 minutes; Be cooled to 40～42 ℃ of preference temperatures then, add bacterial classification.
(7) can: mixed liquor should finish in 1 hour in can after adding bacterial classification, delivered to insulated building and fermented.Fermentation time: 2～4 hours, temperature: the upper limit was no more than 45 ℃, and lower limit is no more than 38 ℃.
(8) warehouse-in, vanning: fermentation is finished the back product and is put into the low temperature storehouse and carry out after-ripening, refrigeration processing.
Embodiment 2:
(1) raw material bakes: adopt the mode of microwave baking, put into the high fire of micro-wave oven after brown rice 1kg is cleaned roasting 4 minutes, make meter a skin surface band yellow or a coke yellow, the roasted rice flavor flavor is strong, the grain of rice has explosion phenomenon or brown rice without baking, directly with standby after the brown rice infusion;
(2) infusion, defibrination: the brown rice after will baking is soaked in water with 1: 8 ratio and with jacketed pan heating, infusion, splits to the brown rice grain, after colloid mill.Regulating slurry concentration is 20%, adds 1% beta amylase, and the control temperature is incubated 2 hours at 50～60 ℃, treat that enzymolysis is finished after, it is standby that mixed liquor is crossed 80 order screens.
(3) stabilizing agent and white sugar are done in 15 ratio mixed, i.e. white sugar 6kg, isomaltoketose 1kg slowly add in the 88kg fresh milk after the preheating and constantly stir, up to abundant dissolving.
(4) mixing preparation: above-mentioned article are mixed, stir, and additional pure water reaches 100%.
(5) high speed shear: deployed product is placed under the high-speed shearing machine with 2000～4000 speed high speed shear of changeing 5～10 minutes
(6) homogeneous, sterilization: will shear good product and be warmed up to 70～95 ℃, homogenization pressure 15～30Mpa; 90～95 ℃ of sterilizing times of sterilization temperature are 5～10 minutes; Be cooled to 40～42 ℃ of preference temperatures then, add bacterial classification.
(7) fermentation: fermentation jar temperature is controlled in 38～43 ℃ of scopes, is incubated 4 hours.
(8) allotment, can: fermentation finished the back mixed liquor and call in corresponding spices and pulp etc. according to product needed, can afterwards stirs.Dairy products are directly put into the refrigeration of low temperature storehouse after the can.
Claims (9)
1. brown rice yoghourt, it is characterized in that it is 80～91% fresh milk that this brown rice yoghourt contains percentage by weight, 0～8% sweetener, 2～3% lactic acid bacteria, 0.2～2% stabilizing agent, 0.5～20% brown rice is stuck with paste, described brown rice stick with paste be brown rice after infusion, get by the beta amylase enzymolysis again.
2. brown rice yoghourt as claimed in claim 1, it is characterized in that it is that brown rice is through infusion that described brown rice is stuck with paste, wear into rice after colloid and stick with paste, regulating rice paste concentration is 5～20%, adjusts the temperature to 50～70 ℃, add rice and stick with paste weight 0.05～5%3-amylase, enzymolysis 10～50 minutes makes pol reach 3～8Brix, after enzymolysis finishes, heat to going out enzyme 15～30 minutes more than 78 ℃, gained after 40～150 mesh sieves filter.
3. brown rice yoghourt as claimed in claim 1, it is characterized in that it is that brown rice becomes Rice ﹠ peanut milk through infusion that described brown rice is stuck with paste, regulating Rice ﹠ peanut milk concentration is 5～20%, adjusts the temperature to 50～70 ℃, adds rice and sticks with paste weight 0.05～5% beta amylase, enzymolysis 10～50 minutes, make pol reach 3～8Brix, after enzymolysis finishes, heat to going out enzyme 15～30 minutes more than 78 ℃, behind colloid mill, cross 40～150 mesh sieves, filter the back gained.
4. as the described brown rice yoghourt of arbitrary claim among the claim 1-3, it is characterized in that described sweetener is one or both the mixing in white sugar, the isomaltoketose.
5. as the described brown rice yoghourt of arbitrary claim among the claim 1-3, it is characterized in that described stabilizing agent is one or both the mixing in microcrystalline cellulose, the sucrose ester.
6. as the described brown rice yoghourt of arbitrary claim among the claim 2-3, it is characterized in that brown rice before infusion, through microwave baking.
7. as the described brown rice yoghourt of arbitrary claim among the claim 2-3, it is characterized in that brown rice before infusion, through expanding treatment.
8. the preparation method of a brown rice yoghourt comprises the steps:
(1) fresh milk is preheating to 80～95 ℃ after, add brown rice and stick with paste, insulation is more than 10 minutes;
(2) stabilizing agent and sweetener are done according to a certain percentage and are mixed, and also constantly stir in the fresh milk after the adding preheating, until abundant dissolving;
(3) mixing preparation: add batching according to following percentage by weight: 0.5～20% brown rice is stuck with paste, 80～91% fresh milk, and 0～8% white sugar, 0.2～2% stabilizing agent, all the other are water;
(4) high speed shear: deployed product changeed high speed shear 5～10 minutes through 2000～4000;
(5) homogeneous, sterilization: mixed liquor is heated to 70～95 ℃, and homogeneous under 15～30MPa pressure is again through 90～95 ℃ of sterilizations 5～10 minutes;
(6) cooling, can: mixed liquor after the sterilization is cooled to 42～43 ℃, can behind interpolation 2～3% lactic acid bacterias;
(7) fermentation: the product after the can was in 40～43 ℃ of bottom fermentations 0.5～4 hour.
9. the preparation method of a brown rice yoghourt comprises the steps:
(1) stabilizing agent and white sugar are done in 1: 5 ratio and are mixed, and slowly add in the fresh milk after the preheating and constantly stir, until abundant dissolving;
(2) mixing preparation: with final products is benchmark, adds batching according to following percentage by weight: 0.5～20% expanded back brown rice or coarse rice powder, and 80～91% fresh milk, 0～8% white sugar, 0.2～2% stabilizing agent, all the other are water;
(3) high speed shear: deployed product changeed high speed shear 5～10 minutes through 2000～4000;
(4) homogeneous, sterilization: mixed liquor is heated to 70～95 ℃, and homogeneous under 15～30MPa pressure is again through 90～95 ℃ of sterilizations 5～10 minutes;
(5) cooling, fermentation: mixed liquor after the sterilization is cooled to 42～43 ℃, adds 2～3% lactic acid bacteria after fermentation 0.5～4 hour;
(6) can: the back product can as required of will fermenting.
Priority Applications (1)
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| CN 201110079579 CN102132730A (en) | 2011-03-31 | 2011-03-31 | Brown rice yogurt |
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| CN 201110079579 CN102132730A (en) | 2011-03-31 | 2011-03-31 | Brown rice yogurt |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396598A (en) * | 2011-11-11 | 2012-04-04 | 内蒙古伊利实业集团股份有限公司 | Yoghurt added with rice flour and preparation method thereof |
| CN103380819A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | High-nutrition lactic acid bacteria health beverage |
| CN106472978A (en) * | 2016-10-17 | 2017-03-08 | 大连民族大学 | A kind of barley porridge with invigorating the spleen to clear away damp pathogen effect and preparation method thereof |
| CN107307080A (en) * | 2017-07-31 | 2017-11-03 | 东北农业大学 | A kind of method for production of functional form rice bran Yoghourt |
| CN107455477A (en) * | 2017-08-31 | 2017-12-12 | 荆楚理工学院 | A kind of preparation method of high protein low phytic acid salt plant type rice bran Yoghourt |
| CN108157507A (en) * | 2017-12-28 | 2018-06-15 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing brown rice rice flour and preparation method thereof |
| CN108812888A (en) * | 2018-04-10 | 2018-11-16 | 益家元品实业（厦门）有限公司 | Yoghourt and preparation method thereof |
| CN112293490A (en) * | 2020-11-04 | 2021-02-02 | 云南乙元食品开发有限公司 | Stirring type glutinous rice yoghourt production system and production method thereof |
| CN112335738A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Glutinous rice yoghourt production system |
| CN114831180A (en) * | 2021-12-20 | 2022-08-02 | 龙鼎（内蒙古）农业股份有限公司 | Application of brown rice enzyme serving as food additive in lactic acid milk |
| CN115944018A (en) * | 2022-12-07 | 2023-04-11 | 光明乳业股份有限公司 | Brown rice non-sucrose fat-planting ice cream and preparation method thereof |
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| CN1689419A (en) * | 2004-04-29 | 2005-11-02 | 金家瑞 | Corn milk yoghourt |
| CN101703291A (en) * | 2009-09-15 | 2010-05-12 | 湖南金健米业股份有限公司 | Rice drink and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1689419A (en) * | 2004-04-29 | 2005-11-02 | 金家瑞 | Corn milk yoghourt |
| CN101703291A (en) * | 2009-09-15 | 2010-05-12 | 湖南金健米业股份有限公司 | Rice drink and preparation method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396598A (en) * | 2011-11-11 | 2012-04-04 | 内蒙古伊利实业集团股份有限公司 | Yoghurt added with rice flour and preparation method thereof |
| CN103380819A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | High-nutrition lactic acid bacteria health beverage |
| CN106472978A (en) * | 2016-10-17 | 2017-03-08 | 大连民族大学 | A kind of barley porridge with invigorating the spleen to clear away damp pathogen effect and preparation method thereof |
| CN107307080A (en) * | 2017-07-31 | 2017-11-03 | 东北农业大学 | A kind of method for production of functional form rice bran Yoghourt |
| CN107455477A (en) * | 2017-08-31 | 2017-12-12 | 荆楚理工学院 | A kind of preparation method of high protein low phytic acid salt plant type rice bran Yoghourt |
| CN108157507A (en) * | 2017-12-28 | 2018-06-15 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt containing brown rice rice flour and preparation method thereof |
| CN108812888A (en) * | 2018-04-10 | 2018-11-16 | 益家元品实业（厦门）有限公司 | Yoghourt and preparation method thereof |
| CN112293490A (en) * | 2020-11-04 | 2021-02-02 | 云南乙元食品开发有限公司 | Stirring type glutinous rice yoghourt production system and production method thereof |
| CN112335738A (en) * | 2020-11-04 | 2021-02-09 | 云南乙元食品开发有限公司 | Glutinous rice yoghourt production system |
| CN114831180A (en) * | 2021-12-20 | 2022-08-02 | 龙鼎（内蒙古）农业股份有限公司 | Application of brown rice enzyme serving as food additive in lactic acid milk |
| CN115944018A (en) * | 2022-12-07 | 2023-04-11 | 光明乳业股份有限公司 | Brown rice non-sucrose fat-planting ice cream and preparation method thereof |
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Application publication date: 20110727 |