CN102187999A - Raw material for health care food - Google Patents

Raw material for health care food Download PDF

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Publication number
CN102187999A
CN102187999A CN2011101096775A CN201110109677A CN102187999A CN 102187999 A CN102187999 A CN 102187999A CN 2011101096775 A CN2011101096775 A CN 2011101096775A CN 201110109677 A CN201110109677 A CN 201110109677A CN 102187999 A CN102187999 A CN 102187999A
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rice
lactobacillus
wine
water
food material
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CN2011101096775A
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郑艳
章晴
汪建中
李春雨
杨耿
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Anhui Normal University
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Anhui Normal University
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Abstract

The invention discloses a raw material for health care food, which is rice wine, rice dreg or rice flour prepared by fermenting sticky rice with probiotics. Compared with the prior art, the raw material for the health care food, which is formed by fermenting the sticky rice with the probiotics, not only has the efficacy of improving the intestinal bacteria community structure of a human body, inhibiting pathogeny, eliminating carcinogenesis, improving the immunity, reducing cholesterol, and the like by the probiotic; and the raw material contains abundant sugar, peptide, amino acid, trace elements, vitamins C, A, D, E, K and the like, can promote the metabolism, and also has the functions of replenishing blood and beautifying skin, relieving rigidity of muscles and promoting blood circulation, building body and strengthening the heart and prolonging the life. In addition, the shelf life of fermented glutinous rice can be prolonged to 30-90 days from the original 3-7 days.

Description

Healthy food material
Technical field
The invention belongs to raw-food material, belong to healthy food material especially.
Background technology
Rice wine as Chinese traditional culture only is in the sight of people with the form that sweet wine is made, but the holding time of fermented glutinous rice is short, has only 3 days under the normal temperature-7 days, therefore has waste in various degree.
Summary of the invention
Technical problem to be solved by this invention provides the long healthy food material that contains fermented glutinous rice of a kind of holding time.
The technical scheme of technical solution problem of the present invention is: healthy food material, and for being pickled with grains or in wine or ground rice with the made rice wine of probiotics fermention glutinous rice, rice.
Described probio is one or more mixing in lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium Bifidum (Bifidobacteriumbifidum), Lactobacillus rhamnosus (Lactobacillus rhamnous), Lactobacillus casei (Lactobacillus rhamnous), streptococcus thermophilus (Streptococcus thermophilus), the Bulgarian Lactobacillus (Lactobacillus delbrueckii bulgaricus)
Preferred probio is a kind of mixed several mixing in lactobacillus acidophilus or Bifidobacterium Bifidum or the Bulgarian Lactobacillus.
Described rice wine, the poor preparation method of rice are:
With sticky rice washing, by (rice: immersion was after 10-16 hour in water) 2: 1, put into steamer and steam half an hour in the 90-110 degree, rice is drenched with cold boiled water water in the back, rice is moved in the clean container, treat to admix when temperature is reduced to 20-30 ℃ the probiotics bacterial liquid that accounts for glutinous rice weight 1%-3%, 0.5%-2% saccharomycete bacterium liquid (Saccharomycescerevisiae) and 0.3%-1.5% rhizopus (Rhizopus sp.) liquid, stir, middle box out, seal, container is placed under the 20-40 ℃ of temperature be incubated 24-36 hour, stop fermentation when having treated the wine output, adding accounts for glutinous rice weight 5%-15% water, obtains rice wine after the filtration, rice wine is poor.
Described probiotics bacterial liquid is that number of live bacteria of probiotics is 1 * 10 5-1 * 10 6Cfu/ml.
Described saccharomycete bacterium liquid is 3 * 10 for the saccharomycete viable count 5-7 * 10 5Cfu/ml.
Described rhizopus liquid is 5 * 10 for the head mold viable count 5-9 * 10 5Cfu/ml.
Described ground rice prepares by the following method: rice is pickled with grains or in wine puts into 20-40 ℃ drying box, and oven dry fermentation rice water content≤0.5%, the pure one-tenth of powder 140-200 order gets final product again.
The application of described healthy food material in jelly, ice cream, cream.
Preparation is during jelly, can use or and with employed composition in the common jelly raw material, for example, thickener, essence, colouring agent, sweetener, acid, additive, anticorrisive agent.
Described thickener comprises the composition from brown alga, green alga or red algae such as alginate, agar, carragheen, fucose; The polysaccharide of pectin, locust bean gum etc.; Glue classes such as xanthans, tragacanth, the sore glue of healing.
Described essence is flavoring essence, have the advantages that fragrance is pure, temperature tolerance good, stability is high, lasting is lasting, odor type has honey peach essence, essence for organi juice, blackberry, blueberry essence, strawberry essence, flavoring pineapple essence, flavoring apple essence, lychee flavor, mango essence, lemon extract etc.
Described colouring agent is burnt sugar coloring, red yeast rice, capsanthin, chlorophyll copper sodium, corn yellow OB, sea-buckthorn Huang, cacao color, rose-bengal pigment, natural bright cherry-red pigment, natural gardenia yellow pigment, natural Beta-carotene, kaoliang color, curcumin.
Described sweetener is sucrose, saccharin sodium, honey element, fructose, glucose, lactose, D-sorbite, xylitol, mannitol, maltitol, hydroxyl isomaltulose, Sucralose, sweetener, glycyrrhizin, phyllodulcin, Momordica grosvenori glucin, steviol glycoside, dihydrochalcone, acesulfame potassium.
Described acid is citric acid, tartaric acid, malic acid, lactic acid, acetate.
Described additive for example has apple, orange, Huang Tao, honey peach, pearl fruit, milk, chocolate, red bayberry for increasing some compositions that jelly nutrition is added.
Described anticorrisive agent is nisin, lysozyme, nipagin esters, sodium dehydroacetate, sorbic acid.
Preparation is used during ice cream or and with employed composition in the common ice cream materials, for example milk, whipping cream, yolk, sweetener, milk powder, colouring agent, acid, additive, anticorrisive agent, essence.
As milk, can be full-cream, low fat and skim milk.
As whipping cream, also be rare cream, refer to dismiss the animal cream of mounting colored usefulness, fat content is generally 35%, and dismissing into behind the solid shape has been exactly cream that cake is decorated above; More healthy with respect to margarine.
As yolk, i.e. the part of the inner jaundice of egg. the most protein in the egg all concentrates on the yolk part. and yolk also is rich in precious liposoluble vitamin, monounsaturated fatty acids, phosphorus, trace elements such as iron in addition.
As sweetener, sucrose, saccharin sodium, honey element, fructose, glucose, lactose, D-sorbite, xylitol, mannitol, maltitol, hydroxyl isomaltulose, Sucralose, sweetener, glycyrrhizin, phyllodulcin, Momordica grosvenori glucin, steviol glycoside, dihydrochalcone, acesulfame potassium are for example arranged.
As milk powder, be that milk is removed the powder of making behind the moisture, can be milk powder, goat milk powder, example has whole milk powder, skimmed milk power, instant milk powder, sweetened powdered milk, baby milk powder, person in middle and old age's milk powder, low fat milk powder, Bifidobacterium milk powder.
As colouring agent, burnt sugar coloring, red yeast rice, capsanthin, chlorophyll copper sodium, corn yellow OB, sea-buckthorn Huang, cacao color, rose-bengal pigment, natural bright cherry-red pigment, natural gardenia yellow pigment, natural Beta-carotene, kaoliang color, curcumin are for example arranged.
As acid, citric acid, tartaric acid, malic acid, lactic acid, acetate are for example arranged.
As additive, be meant some compositions that add in order to increase ice cream mouthfeel or nutrition, cider, orange juice, peach juice, pearl fruit, milk, chocolate, cranberry juice are for example arranged.
As anticorrisive agent, nisin, lysozyme, nipagin esters, sodium dehydroacetate, sorbic acid are for example arranged.
As essence, can use flavoring essence commonly used, have the advantages that fragrance is pure, temperature tolerance good, stability is high, lasting is lasting, odor type has honey peach essence, essence for organi juice, blackberry, blueberry essence, strawberry essence, flavoring pineapple essence, flavoring apple essence, lychee flavor, mango essence, lemon extract etc.
Preparation is during cream, uses or and with employed composition in the common cream raw material, for example oiliness composition, surfactant, sweetener, milk powder, additive, anticorrisive agent, liquid sugar.
As the oiliness composition is one or more mixing in the hard ester of glycerine monostearate fat, propane diols acid monoglyceride, h-tallow, soybean oil and the corn oil.
As surfactant, coca bean gum, lecithin, carboxy methyl cellulose, sucrose fatty ester, diacetyl tartarate list (two) glyceride, Tripolyglycerol monostearates, stearoyl lactate, list (two) tristerin, glyceryl monolaurate, single caprylin etc. are for example arranged, the usually composite adding of one or more emulsifying agents during use.
As sweetener, sucrose, saccharin sodium, honey element, fructose, glucose, lactose, D-sorbite, xylitol, mannitol, maltitol, hydroxyl isomaltulose, Sucralose, sweetener, glycyrrhizin, phyllodulcin, Momordica grosvenori glucin, steviol glycoside, dihydrochalcone, acesulfame potassium are for example arranged.
As milk powder, can be milk powder, goat milk powder, whole milk powder, skimmed milk power, instant milk powder, sweetened powdered milk, baby milk powder, person in middle and old age's milk powder, low fat milk powder, Bifidobacterium milk powder are for example arranged.
As additive, be meant some compositions that add for the stability that keeps cream, salt is for example arranged.
As anticorrisive agent, can be acid streptococci element, lysozyme, nipagin esters, sodium dehydroacetate, sorbic acid etc.
Described liquid sugar is corn starch sugar.
The present invention compared with prior art, with the made healthy food material of probiotics fermention glutinous rice, not only have probio and improve the human enteric bacteria group structure, suppress pathogen, eliminates carcinogenic, the raising immunity of organisms, outside the effects such as reduction cholesterol, still contain abundant sugar, peptide, amino acid, trace element and vitamin C, A, D, E, K etc., can enhance metabolism, and blood-enriching face-nourishing arranged, relax the muscles and stimulate the blood circulation, body-building, the effect of promoting longevity.Under the normal temperature original 3-7 days shelf-life that can also improve fermented glutinous rice, bring up to 30-90 days.
The specific embodiment
Below in conjunction with embodiment the present invention is done detailed explanation.
The percentage of embodiment all is weight percentage.
Embodiment 1
Select glutinous rice 500g, clean, by (rice: soaked 12 hours in water) 2: 1, after put into steamer and steam half an hour in 100 degree, rice is drenched with cold boiled water water in the back, and rice is moved in the clean container, treat to admix when temperature is reduced to 25 ℃ lactobacillus acidophilus bacterium liquid, 7g saccharomycete bacterium liquid and the 5g rhizopus liquid of 10g, stir middle box out, sealing, container is placed under 30 ℃ of temperature insulation 30 hours, promptly stop fermentation, add 50ml cold boiled water water, get rice wine, vinasse through micro porous filtration or suction filtration.
Embodiment 2:
Select glutinous rice 500g, clean, by (rice: soaked 12 hours in water) 2: 1, after put into steamer and steam half an hour in 105 degree, rice is drenched with cold boiled water water in the back, rice is moved in the clean container, treat to admix when temperature is reduced to 25 ℃ mixed bacteria liquid (volume ratio of lactobacillus acidophilus and Bifidobacterium is 1: 1), 7g saccharomycete bacterium liquid and the 5g rhizopus liquid of 10g lactobacillus acidophilus and Bifidobacterium, stir middle box out, sealing, container is placed under 30 ℃ of temperature insulation 30 hours, promptly stop fermentation, add 50ml cold boiled water water, get rice wine, vinasse through micro porous filtration or suction filtration.
Embodiment 3
Select glutinous rice 500g, clean, by (rice: soaked 12 hours in water) 2: 1, after put into steamer and steam half an hour in 90 degree, rice is drenched with cold boiled water water in the back, rice is moved in the clean container, treat the lactobacillus acidophilus of admixing 10g when temperature is reduced to 25 ℃, mixed bacteria liquid (the lactobacillus acidophilus of Bifidobacterium and Bulgarian Lactobacillus, the weight ratio of Bifidobacterium and Bulgarian Lactobacillus is 1: 1: 1), 7g saccharomycete bacterium liquid and 5g rhizopus liquid, stir middle box out, sealing, container is placed under 30 ℃ of temperature insulation 30 hours, promptly stop fermentation, add 50ml cold boiled water water, get rice wine through micro porous filtration or suction filtration, vinasse.
Embodiment 4
Select glutinous rice 500g, clean, by (rice: soaked 16 hours in water) 2: 1, after put into steamer, steam half an hour in 95 degree, rice is drenched with cold boiled water water in the back, rice is moved in the clean container, treat to admix when temperature is reduced to 30 ℃ 15g lactobacillus acidophilus bacterium liquid, 9g saccharomycete bacterium liquid and 7g rhizopus liquid, stir, middle box out, seal, container is placed under 40 ℃ of temperature be incubated 36 hours, promptly stop fermentation, add 50ml cold boiled water water, get rice wine, vinasse through micro porous filtration or suction filtration.
Embodiment 5:
The rice that embodiment 1 is made is poor puts into 40 ℃ drying box, oven dry fermentation rice water content≤0.5%, and powder is pure again becomes the 140-200 order to get final product.
Embodiment 6:
The proportioning of probiotics fermention rice wine jelly is as follows:
Probiotics fermention rice wine: 68%; Rice is poor: 10%; Sucrose: 15.5%; Carragheen: 0.65%; Citric acid: 0.45%; Sorbic acid: 0.1%; Lemon extract: 0.1%; Cacao color: 0.3%; Orange: 4.9%;
Step:
A, in pill tank, add rice wine (embodiment 1 is made), add thermal agitation;
B, carragheen, sucrose are mixed, and add pill tank;
C, order add citric acid, sorbic acid, lemon extract, cacao color;
D, adopt 75 ℃-100 ℃ temperature sterilization, perhaps adopt 72 ℃-85 ℃ temperature to carry out pasteurize, make the jelly feed liquid.
E, rice wine (embodiment 1 is made), orange and jelly feed liquid are filled in the container, after fusion treatment, make probiotics fermention rice wine jelly.
Embodiment 7:
The prescription of probiotics fermention rice fruit jelly is as follows:
Water: 73%; Ground rice (embodiment 5 is made): 5%; Sucrose: 15.5%; Carragheen: 0.65%; Citric acid: 0.45%; Sorbic acid: 0.1%; Lemon extract: 0.1%; Cacao color: 0.3%; Orange: 4.9%;
Its preparation process is identical with embodiment 6.
Embodiment 8:
The ice-cream prescription of probiotics fermention rice is as follows:
Milk: 50%; Whipping cream: 14%; Yolk: 9.3%; Sucrose: 9.3%; Milk powder: 5%; Rose-bengal pigment: 0.1%; Acetate: 0.45%; Sorbic acid: 0.1%; Strawberry essence: 0.1%; Strawberry juice: 6.65%; Ground rice (embodiment 5 is made): 5%;
Preparation process:
1, proportioning converted in accent: earlier yolk and sucrose are stirred evenly, boiled milk and whipping cream heating then, inject the yolk that stirs immediately, slowly stir soon, do not cook yolk by scalding, add milk powder, rose-bengal pigment, acetate, sorbic acid, strawberry essence, strawberry juice, probiotics fermention ground rice then and stir evenly.
2, precooling: prepare to make ice cream after mixed material is cooled to 4 ℃.
3, make: the mixed material that will give after cold with ice cream maker carries out making drugs into frostlike powder, promptly obtains the probiotics fermention ice cream.
4, refrigeration: under-18 ℃ of environment, preserve probiotics fermention rice ice cream.
Embodiment 9
The prescription of probiotics fermention rice cream is as follows:
A: oil phase
Glycerine one hard acid esters: 1.5%; Soybean oil: 2.5%; Corn oil: 33%;
B: water
Water: 7%; Ground rice (embodiment 5): 2.5%; Whole milk powder: 1.5%; Sucrose: 0.995%; Salt: 1%;
C: lecithin: 0.05%;
D: liquid sugar: 50%;
Step:
1, under 75 ℃, water and lecithin are added in the oil phase, stirring and emulsifying, chilling mediate (kneading is meant that water, lecithin and oil phase evenly mix) margarine.
2, margarine oil's oil product temperature is transferred to 20 ℃, liquid sugar is added in the margarine, stir with mixer and made its gassiness in 10 minutes, promptly obtain probiotics fermention cream.
Product efficacy: in the said goods owing to added probiotics fermention rice, except that having the original effect of product itself, also have the composition of probio and fermentation rice, contain abundant sugar, peptide, amino acid, trace element and vitamin C, A, D, E, K etc., also have the human enteric bacteria of an improvement group structure with regard to corresponding, suppress pathogen, eliminate carcinogenicly, improve immunity of organisms, reduce cholesterol, enhance metabolism, and blood-enriching face-nourishing arranged, relax the muscles and stimulate the blood circulation, body-building, the effect of promoting longevity.
Embodiment 6,7 products obtained therefroms should have color, the lemon of cacao color, do not have other peculiar smell; Be gel, can keep original form substantially behind the disengaging packing container, tissue is soft moderate, and the orange of interpolation has normal tissue morphology; There is not visible exogenous impurity.Soluble solid 〉=5g/100g, total arsenic≤0.2mg/kg, 0.2mg/kg, lead≤1.0mg/kg, copper≤5mg/kg, total plate count≤100cfu/g, coliform≤30MPN/100g, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) must not detect, mould (except that head mold)≤20cfu/g, yeast 〉=20cfu/g, lactobacillus acidophilus or Bifidobacterium Bifidum or hay bacillus 〉=100cfu/g, the shelf-life is under the normal temperature 30-90 days.
Embodiment 8,9 products obtained therefroms, moisture≤16.0%, butter oil content 〉=80.0%, acidity≤20.0 0T, non-fat solid≤2.0%, lead≤0.05mg/kg, BHC (with buttermeter)≤0.5mg/kg, DDT≤0.5mg/kg, total plate count≤50000cfu/g, coliform≤90MPN/100g, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) must not detect, mould (except that head mold)≤90cfu/g, yeast 〉=20cfu/g, lactobacillus acidophilus or Bifidobacterium Bifidum or hay bacillus 〉=100cfu/g, the shelf-life is under the normal temperature 30-45 days.

Claims (6)

1. healthy food material is characterized in that: raw material for the made rice wine of probiotics fermention glutinous rice, rice is poor or ground rice.
2. healthy food material according to claim 1 is characterized in that: described probio is one or more mixing in lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium Bifidum (Bifidobacterium bifidum), Lactobacillus rhamnosus (Lactobacillus rhamnous), Lactobacillus casei (Lactobacillus rhamnous), streptococcus thermophilus (Streptococcusthermophilus), the Bulgarian Lactobacillus (Lactobacillus delbrueckii bulgaricus).
3. healthy food material according to claim 2 is characterized in that: described probio is a kind of mixed several mixing in lactobacillus acidophilus or Bifidobacterium Bifidum or the Bulgarian Lactobacillus.
4. healthy food material according to claim 1 is characterized in that: described rice wine, the poor preparation method of rice are:
After the cleaning of glutinous rice water, by (rice: soaked 10～16 hours in water) 2: 1, put into steamer and steam half an hour in the 90-110 degree, rice is drenched with cold boiled water water in the back, rice is moved in the container, treat to admix when temperature is reduced to 20-30 ℃ the probiotics bacterial liquid that accounts for glutinous rice weight 1-3%, 0.5%-2% saccharomycete bacterium liquid (Saccharomycescerevisiae) and 0.3-1.5% rhizopus (Rhizopus sp.) liquid, stir, middle box out, sealing places 20-40 ℃ of insulation 24-36 hour with container, when having treated the wine output, promptly stop fermentation, add and occupy glutinous rice weight 5%-15% water, obtain rice wine after the filtration, rice wine is poor;
Described probiotics bacterial liquid is that number of live bacteria of probiotics is 1 * 10 5～1 * 10 6Cfu/ml;
Described saccharomycete bacterium liquid is 3 * 10 for the saccharomycete viable count 5-7 * 10 5Cfu/ml;
Described rhizopus liquid is 5 * 10 for the head mold viable count 5-9 * 10 5Cfu/ml.
5. healthy food material according to claim 1 is characterized in that: described ground rice prepares by the following method: rice is pickled with grains or in wine puts into 20-40 ℃ drying box, and oven dry fermentation rice water content≤0.5%, the pure one-tenth of powder 140-200 order gets final product again.
6. the application of the described healthy food material of claim 1 in jelly, ice cream, cream.
CN2011101096775A 2011-04-29 2011-04-29 Raw material for health care food Pending CN102187999A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102356912A (en) * 2011-11-02 2012-02-22 黑龙江省龙蛙粮油进出口有限公司 Preparation method of probiotic fermented rice milk
CN103320288A (en) * 2013-06-28 2013-09-25 曹德玉 Rice wine absorbable jelly product and preparation method thereof
CN103689370A (en) * 2013-12-26 2014-04-02 吴壮志 Sour paste fish meat rice noodles and preparation method thereof
CN103960581A (en) * 2013-01-31 2014-08-06 安琪酵母股份有限公司 Premixed composition for preparing fermentation product and preparation method of premixed composition
CN105249370A (en) * 2015-11-18 2016-01-20 山东农业大学 Sugar-free ginger wine lees jelly

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CN1114543A (en) * 1994-07-08 1996-01-10 赵旭阳 Method for producing granulated glutinous rice drink
CN1136901A (en) * 1996-03-22 1996-12-04 何光华 Process for producing fermented black rice beverage
JP2003250518A (en) * 2001-12-28 2003-09-09 Kirin Brewery Co Ltd Solid fermentation starter having raised preservation stability

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102356912A (en) * 2011-11-02 2012-02-22 黑龙江省龙蛙粮油进出口有限公司 Preparation method of probiotic fermented rice milk
CN103960581A (en) * 2013-01-31 2014-08-06 安琪酵母股份有限公司 Premixed composition for preparing fermentation product and preparation method of premixed composition
CN103960581B (en) * 2013-01-31 2016-03-02 安琪酵母股份有限公司 A kind of premix composition for the preparation of fermented product and preparation method thereof
CN103320288A (en) * 2013-06-28 2013-09-25 曹德玉 Rice wine absorbable jelly product and preparation method thereof
CN103689370A (en) * 2013-12-26 2014-04-02 吴壮志 Sour paste fish meat rice noodles and preparation method thereof
CN103689370B (en) * 2013-12-26 2016-03-02 吴壮志 A kind of wintercherry rice noodles and preparation method thereof
CN105249370A (en) * 2015-11-18 2016-01-20 山东农业大学 Sugar-free ginger wine lees jelly
CN105249370B (en) * 2015-11-18 2018-10-09 山东农业大学 A kind of ginger wine schlempe sugar-free jelly

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Application publication date: 20110921