CN102356912B - Preparation method of probiotic fermented rice milk - Google Patents
Preparation method of probiotic fermented rice milk Download PDFInfo
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Abstract
The invention provides a preparation method of probiotic fermented rice milk. Three probiotics of lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, and lactobacillus brevis are used as original strains, and compound probiotic freeze-dried powder is obtained through amplification culture, powdery freeze-dried strain preparation, and freeze-dried powder complex formulation. The probiotic fermented rice milk is prepared by the following steps: obtaining rice, brown rice and drinking water according to a weight ratio of 2:1:7, performing pulp refining in a colloid mill, sieving by a 80-mesh fine sieve to prepare mixed rice milk pulp, adding 5% white sugar, performing liquefaction by high temperature resistant alpha-amylase, performing saccharification by glucoamylase, performing hydrolyzation by papain, inoculating the compound probiotic freeze-dried powder according to a ratio of 0.01%, allowing the powder to stand and performing fermentation for 4 hours, well mixing, and performing aseptic filling.
Description
(1) technical field
The present invention relates to a kind of preparation method of probiotic fermented rice milk, be specifically related to a kind of enzyme process and prepare rice and brown rice mixing saccharification slurry, then adopt composite probiotics ferment, prepare a kind of Fermented, belong to bioengineering field.
(2) background technology
From agriculture angle, with agricultural product, particularly large grain agricultural products carries out deep processing, and comprehensive utilization improves added value, is the important topic of putting at present in government, peasant, enterprise and research unit.With large agricultural product one cereal as processing object, cereal is processed into outward appearance, mouthfeel, nutrition all reaches the liquefied food with same kind of products at abroad technical indicator, the consumption speed of cereals will greatly be improved, improve people's nutrition intake structure, improve the added value of cereals raw material, drive the enthusiasm of peasant's cereal plantation, increase peasant's income, the economic benefit of larger raising relevant enterprise, the technical merit of lifting China grain processing.Simultaneously, because there is higher technical threshold in the processing of the liquefied of grain, will the beverage industry of China be transformed from the market competition type to the technological precedence type, the development of the beverage industry of promotion China, technology distance with external similar enterprise furthers.
From health perspectives, oneself becomes the theme of food development human health, and oneself becomes focus and the development trend that food research is in the world attracted attention research food function composition, development functionality food.Cereal processing is meticulousr, the nutritional labeling loss is more, the nutritive value of brown rice will exceed several times of polished rice even tens times, but its mouthfeel is relatively relatively poor, and is incompatible with to the color of dietetic requirement with contemporary people, thereby affected the consumption figure of brown rice, simultaneously people's health produced very large threat, along with the gradually raising of living standard, " three height " crowd troop enlarges gradually, and this and people's diet are accustomed to and diet structure has direct relation.
The present invention is with rice and brown rice process ultramicro grinding, keep as much as possible the nutritional labeling in the cereal, at first prepare the saccharification slurry by enzymolysis, again by the probiotics fermention technology, it is fragrant and sweet to produce a kind of mouthfeel, is rich in active probiotic and protein peptides, amino acid, soluble dietary fiber, multivitamin rice milk beverage.The large-scale production of this product has positive impetus to safeguarding human health.
(3) summary of the invention
The object of the invention is to provide a kind of preparation method of probiotic fermented rice milk.
The object of the present invention is achieved like this: related percentage is weight ratio except other has indicating among the present invention, and product of the present invention adopts such method to prepare:
1. the selection of enzyme preparation
High temperature resistant AMS, unit of activity 20,000 u/g; Carbohydrase, unit of activity 50,000 u/g; Papain, unit of activity 500,000 u/g.
2. the preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
B bacterium---lactobacillus paracasei class cheese subspecies CICC6111 (Lactobacillus paracasei subsp.paracasei), culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
4* 7H
2O 0.2g/L, MnSO
4XH
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
C bacterium---Lactobacillus brevis CICC20023 (Lac tobacillus brevis) culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams, potassium dihydrogen phosphate 2 grams, 100 milliliters of tomato juices, 0.5 milliliter of Tween 80,900 milliliters in water, agar 1.5～2.0%, pH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
3. the preparation process of compound probiotic freeze-dried powder
3.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is for subsequent use.
3.2 enlarging, probio cultivates
3.2.1 the preparation of mother culture
Measure respectively 3 each 200ml of probiotics culture medium in 3 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 3.1 steps, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture.
3.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in three 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 30---36 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue to cultivate, until reach 10
9Individual/ml.
3.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported in the glass ampoule under aseptic condition, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying.
3.4 the compound probiotic freeze-dried powder is composite
Press the freeze-dried vaccine powder weight, get A bacterium powder 2-4 part, B bacterium powder 3-5 part, C bacterium powder 1-2 part fully is used for rice and brown rice rice breast mixed slurry behind the fermentation enzymolysis behind the mixing, add the bacterium amount and be 0.01% of rice behind the enzymolysis and brown rice rice breast mixed slurry weight.
4. the preparation of probiotic fermented rice milk
4.1 the preparation of fermentation raw material
With rice, brown rice and the drinking water weight ratio feeding by 2: 1: 7, behind the colloid mill defibrination, cross 80 order dusting covers, make mixed with rice serum material.
4.2 batching
5% interpolation white granulated sugar by mixed with rice serum material weight heats while stirring, and white granulated sugar is fully dissolved, and makes to contain sugared mixed with rice serum material.
4.3 liquefaction
The sugared mixed with rice serum material that contains for preparing is squeezed into fermentation tank, Steam Heating feed liquid to 90 ℃, keep 20 minute by the 0.1% high temperature resistant AMS that adds unit of activity 20,000 u/g that contains sugared mixed with rice serum material weight this moment, constantly stir, then be cooled to 50 ℃-55 ℃.
4.4 saccharification
By contain sugared mixed with rice serum material weight 0.15% to add unit of activity be 50,000 u/g carbohydrase, again by contain sugared mixed with rice serum material weight 0.2% to add unit of activity be 500,000 u/g papains, after stirring, 50 ℃-55 ℃ kept 4 hours.
The enzyme 4.5 go out
To be heated to through the feed liquid of 4.4 step process 100 ℃, keep 15 minutes, then be cooled to 30 ℃.
4.6 composite probiotics ferment
Add the compound probiotic freeze-dried powder that 3.4 steps prepare by 0.01% of the feed liquid weight after 4.5 step process, stir, 30 ℃ are incubated static fermentation 4 hours.
4.7 sterile filling
After the feed liquid of 4.6 step process stirred, carry out sterile filling, obtain the probiotic fermented rice milk finished product.
(4) specific embodiment
For a more detailed description to the present invention below in conjunction with specific embodiment:
Embodiment one:
3 probiotics that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation center, be respectively: Lactobacillus rhamnosus CICC6162, lactobacillus paracasei class cheese subspecies CICC6111, Lactobacillus brevis CICC20023, among the present invention with above-mentioned bacterial strains referred to as A bacterium, B bacterium, C bacterium.
1. the selection of enzyme preparation
High temperature resistant AMS, unit of activity 20,000 u/g; Carbohydrase, unit of activity 50,000 u/g; Papain, unit of activity 500,000 u/g.
2. the preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
B bacterium---lactobacillus paracasei class cheese subspecies CICC6111 (Lactobacillus paracasei subsp.paracasei), culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
4* 7H
2O 0.2g/L, MnSO
4XH
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
C bacterium---Lactobacillus brevis CICC20023 (Lactobacillus brevis) culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams, potassium dihydrogen phosphate 2 grams, 100 milliliters of tomato juices, 0.5 milliliter of Tween 80,900 milliliters in water, agar 1.5～2.0%, pH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
3. the preparation process of compound probiotic freeze-dried powder
3.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is for subsequent use.
3.2 enlarging, probio cultivates
3.2.1 the preparation of mother culture
Measure respectively 3 each 200ml of probiotics culture medium in 3 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 3.1 steps, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture.
3.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in three 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 30---36 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue to cultivate, until reach 10
9Individual/ml.
3.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported in the glass ampoule under aseptic condition, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying.
3.4 the compound probiotic freeze-dried powder is composite
Press the freeze-dried vaccine powder weight, get 2 parts in A bacterium powder, 3 parts in B bacterium powder, 1 part in C bacterium powder fully is used for rice and brown rice rice breast mixed slurry behind the fermentation enzymolysis behind the mixing, add the bacterium amount and be 0.01% of rice behind the enzymolysis and brown rice rice breast mixed slurry weight.
4. the preparation of probiotic fermented rice milk
4.1 the preparation of fermentation raw material
With rice, brown rice and the drinking water weight ratio feeding by 2: 1: 7, behind the colloid mill defibrination, cross 80 order dusting covers, make mixed with rice serum material.
4.2 batching
5% interpolation white granulated sugar by mixed with rice serum material weight heats while stirring, and white granulated sugar is fully dissolved, and makes to contain sugared mixed with rice serum material.
4.3 liquefaction
The sugared mixed with rice serum material that contains for preparing is squeezed into fermentation tank, Steam Heating feed liquid to 90 ℃, keep 20 minute by the 0.1% high temperature resistant AMS that adds unit of activity 20,000 u/g that contains sugared mixed with rice serum material weight this moment, constantly stir, then be cooled to 50 ℃-55 ℃.
4.4 saccharification
By contain sugared mixed with rice serum material weight 0.15% to add unit of activity be 50,000 u/g carbohydrase, again by contain sugared mixed with rice serum material weight 0.2% to add unit of activity be 500,000 u/g papains, after stirring, 50 ℃-55 ℃ kept 4 hours.
The enzyme 4.5 go out
To be heated to through the feed liquid of 4.4 step process 100 ℃, keep 15 minutes, then be cooled to 30 ℃.
4.6 composite probiotics ferment
Add the compound probiotic freeze-dried powder that 3.4 steps prepare by 0.01% of the feed liquid weight after 4.5 step process, stir, 30 ℃ are incubated static fermentation 4 hours.
4.7 sterile filling
After the feed liquid of 4.6 step process stirred, carry out sterile filling, obtain the probiotic fermented rice milk finished product.
Embodiment two:
1. the selection of enzyme preparation
High temperature resistant AMS, unit of activity 20,000 u/g; Carbohydrase, unit of activity 50,000 u/g; Papain, unit of activity 500,000 u/g.
2. the preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
B bacterium---lactobacillus paracasei class cheese subspecies CICC6111 (Lactobacillus paracasei subsp.paracasei), culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
4* 7H
2O 0.2g/L, MnSO
4XH
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
C bacterium---Lactobacillus brevis CICC20023 (Lactobacillus brevis) culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams, potassium dihydrogen phosphate 2 grams, 100 milliliters of tomato juices, 0.5 milliliter of Tween 80,900 milliliters in water, agar 1.5～2.0%, pH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use.
3. the preparation process of compound probiotic freeze-dried powder
3.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is for subsequent use.
3.2 enlarging, probio cultivates
3.2.1 the preparation of mother culture
Measure respectively 3 each 200ml of probiotics culture medium in 3 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 3.1 steps, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture.
3.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in three 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 30---36 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue to cultivate, until reach 10
9Individual/ml.
3.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported in the glass ampoule under aseptic condition, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying.
3.4 the compound probiotic freeze-dried powder is composite
Press the freeze-dried vaccine powder weight, get 4 parts in A bacterium powder, 5 parts in B bacterium powder, 2 parts in C bacterium powder fully is used for rice and brown rice rice breast mixed slurry behind the fermentation enzymolysis behind the mixing, add the bacterium amount and be 0.01% of rice behind the enzymolysis and brown rice rice breast mixed slurry weight.
4. the preparation of probiotic fermented rice milk
4.1 the preparation of fermentation raw material
With rice, brown rice and the drinking water weight ratio feeding by 2: 1: 7, behind the colloid mill defibrination, cross 80 order dusting covers, make mixed with rice serum material.
4.2 batching
5% interpolation white granulated sugar by mixed with rice serum material weight heats while stirring, and white granulated sugar is fully dissolved, and makes to contain sugared mixed with rice serum material.
4.3 liquefaction
The sugared mixed with rice serum material that contains for preparing is squeezed into fermentation tank, Steam Heating feed liquid to 90 ℃, keep 20 minute by the 0.1% high temperature resistant AMS that adds unit of activity 20,000 u/g that contains sugared mixed with rice serum material weight this moment, constantly stir, then be cooled to 50 ℃-55 ℃.
4.4 saccharification
By contain sugared mixed with rice serum material weight 0.15% to add unit of activity be 50,000 u/g carbohydrase, again by contain sugared mixed with rice serum material weight 0.2% to add unit of activity be 500,000 u/g papains, after stirring, 50 ℃-55 ℃ kept 4 hours.
The enzyme 4.5 go out
To be heated to through the feed liquid of 4.4 step process 100 ℃, keep 15 minutes, then be cooled to 30 ℃.
4.6 composite probiotics ferment
Add the compound probiotic freeze-dried powder that 3.4 steps prepare by 0.01% of the feed liquid weight after 4.5 step process, stir, 30 ℃ are incubated static fermentation 4 hours.
4.7 sterile filling
After the feed liquid of 4.6 step process stirred, carry out sterile filling, obtain the probiotic fermented rice milk finished product.
Claims (1)
1. the preparation method of a probiotic fermented rice milk is characterized in that preparing as follows:
1) selection of enzyme preparation
High temperature resistant AMS, unit of activity 20,000 u/g; Carbohydrase, unit of activity 50,000 u/g; Papain, unit of activity 500,000 u/g;
2) preparation of the selection of probio and culture medium
A bacterium---Lactobacillus rhamnosus CICC6162, culture medium is: peptone 2g, yeast extract 1g, soy peptone 1g, Difco protein digestion thing No.3,1g, 5% ironic citrate 2ml, artificial seawater 700ml, distilled water 300ml, pH 7.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use;
B bacterium---lactobacillus paracasei class cheese subspecies CICC6111, culture medium is: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
47H
2O 0.2g/L, MnSO
4H
2O 0.05g/L, pH 6.2-6.5, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use;
C bacterium---Lactobacillus brevis CICC20023, culture medium is: yeast extract 7.5 grams, peptone 7.5 grams, glucose 10 grams, potassium dihydrogen phosphate 2 grams, 100 milliliters of tomato juices, 0.5 milliliter of Tween 80,900 milliliters in water, agar 1.5～2.0%, pH7.0, through 121 ℃ of sterilizations be cooled in 20 minutes 35 ℃ for subsequent use;
3) former actication of culture
Measure respectively 0.9% physiological saline 10ml in 3 in vitro, be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in the 3 probiotics ampullas all poured under germ-free condition in 0.9% the physiological saline, concussion makes its dissolving, static activation is 30 minutes in 30 ℃ of insulating boxs, and is for subsequent use;
4) preparation of mother culture
Measure respectively 3 each 200ml of probiotics culture medium in 3 500ml triangular flasks, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, press 10% inoculation step 3 of culture volume) in activated bacterial classification, static cultivation is 24 hours in 30 ℃ of anaerobic box, as mother culture;
5) preparation of production leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in three 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes, respectively by 2% volume ratio inoculation mother culture, 30 ℃ of anaerobism cultivate 30---36 hours, detect 3 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue to cultivate, until reach 10
9Individual/ml;
6) preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported in the glass ampoule under aseptic condition, and liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying;
7) the compound probiotic freeze-dried powder is composite
Press the freeze-dried vaccine powder weight, get A bacterium powder 2-4 part, B bacterium powder 3-5 part, C bacterium powder 1-2 part fully is used for rice and brown rice rice breast mixed slurry behind the fermentation enzymolysis behind the mixing, add the bacterium amount and be 0.01% of rice behind the enzymolysis and brown rice rice breast mixed slurry weight;
8) preparation of fermentation raw material
With rice, brown rice and the drinking water weight ratio feeding by 2: 1: 7, behind the colloid mill defibrination, cross 80 order dusting covers, make mixed with rice serum material;
9) batching
5% interpolation white granulated sugar by mixed with rice serum material weight heats while stirring, and white granulated sugar is fully dissolved, and makes to contain sugared mixed with rice serum material;
10) liquefaction
The sugared mixed with rice serum material that contains for preparing is squeezed into fermentation tank, Steam Heating feed liquid to 90 ℃, keep 20 minute by the 0.1% high temperature resistant AMS that adds unit of activity 20,000 u/g that contains sugared mixed with rice serum material weight this moment, constantly stir, then be cooled to 50 ℃-55 ℃;
11) saccharification
By contain sugared mixed with rice serum material weight 0.15% to add unit of activity be 50,000 u/g carbohydrase, again by contain sugared mixed with rice serum material weight 0.2% to add unit of activity be 500,000 u/g papains, after stirring, 50 ℃-55 ℃ kept 4 hours;
12) enzyme that goes out
Will be through 11) feed liquid of step process is heated to 100 ℃, keeps 15 minutes, then is cooled to 30 ℃;
13) composite probiotics ferment
By 12) feed liquid weight after the step process 0.01% add 7) the compound probiotic freeze-dried powder of step preparation, stir 30 ℃ of static fermentations of insulation 4 hours;
14) sterile filling
With 13) after the feed liquid of step process stirs, carry out sterile filling, obtain the probiotic fermented rice milk finished product.
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| CN114271419B (en) * | 2022-01-11 | 2024-08-02 | 八叶草健康产业研究院(厦门)有限公司 | Fermented composite rice milk and preparation method thereof |
| CN115058305B (en) * | 2022-05-31 | 2023-11-17 | 四川轻化工大学 | Preparation method and application of probiotics rice distiller's yeast |
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| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| CN101946943A (en) * | 2010-08-12 | 2011-01-19 | 黑龙江大荒春酒业有限公司 | Method for preparing germinated brown rice milk beverage by compound lactobacillus fermentation |
| CN101961126A (en) * | 2010-09-17 | 2011-02-02 | 沈哲明 | Rice lactic acid beverage |
| CN102187999A (en) * | 2011-04-29 | 2011-09-21 | 安徽师范大学 | Raw material for health care food |
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| CN108587955A (en) * | 2018-04-24 | 2018-09-28 | 陆新军 | A kind of preparation method of compound probiotic product |
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