CN102396598A - Yoghurt added with rice flour and preparation method thereof - Google Patents
Yoghurt added with rice flour and preparation method thereof Download PDFInfo
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- CN102396598A CN102396598A CN2011103551341A CN201110355134A CN102396598A CN 102396598 A CN102396598 A CN 102396598A CN 2011103551341 A CN2011103551341 A CN 2011103551341A CN 201110355134 A CN201110355134 A CN 201110355134A CN 102396598 A CN102396598 A CN 102396598A
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Abstract
The invention relates to the field of dairy food processing, in particular to yoghurt added with rice flour and a preparation method thereof. Based on 1,000 parts by weight of raw materials, the yoghurt added with rice flour comprises 80-100 parts by weight of white granulated sugar or sweetening agent, 6-10 parts by weight of stabilizing agent, 4-6 parts by weight of rice flour, 0.5-1.2 parts by weight of amylase, 0.08-0.1 part by weight of leaven and the balance of milk, wherein the white granulated sugar is less than 100 parts by weight. The yoghurt added with rice flour is a milk product with an excellent health-care function, contributes to combining the health-care functions of yoghurt and rice flour, and plays an important assisting role in enhancing the immune functions of organisms, maintaining organism health and preventing diseases.
Description
Technical field
The present invention relates to the Dairy Processing field, particularly, the present invention relates to a kind of sour milk that adds ground rice and preparation method thereof.
Background technology
In recent years, along with improving constantly of living standard, also progressively the enhancing of people's health perception, healthy food more and more receives people's attention.Sour milk (yogurt, yoghurt) be a kind of be main material with ox (sheep) breast or reconstituted milk, through degreasing, partially skimmed or not degreasing, the dairy products that other compositions are processed are added or are not added in sterilization, fermentation, stirring or do not stir.Yoghurt-flavoured is sour-sweet fine and smooth, and is nutritious, and digestion power that not only can enhances human body promotes appetite, improves intestinal environment; Also can effectively improve calcium, the phosphorus utilization rate in human body, be that people pursue one of healthy first-selected food.
It is the goods of primary raw material processing and fabricating with rice that ground rice is one type; Be rich in nutrients such as protein, fat, carbohydrate, B family vitamin, vitamin E, water-soluble fibre, calcium, phosphorus, potassium, magnesium, iron, zinc; Nutritious, have remove free radical, improve hypoferric anemia, anti allergic reaction and immunological regulation, enriching yin and nourishing kidney, strengthening spleen and warming liver, different physiological roles such as invigorate blood circulation makes eye bright.
If can develop a kind of sour milk products that contains ground rice, the fine quality of sour milk is combined with the health-care effect of ground rice, for the health of keeping body, prevent disease will play an important role.
Under study for action, inventor of the present invention finds ground rice added to as batching and participates in fermentation in the sour milk, when addition hour, sour milk mouthfeel, local flavor and color are not obvious, and the nutrition health-care functions of its performance is not obvious; And addition is when big; Ground rice can precipitate; To stop up duplex strainer in the production, and cause producing and end, continue even produce; Also can influence the yeastiness of sour milk, the sour milk curdled milk state difference of producing, structural state is coarse, quality is inhomogeneous, matt, color is dark excessively, coarse mouthfeel, weak flavor, have a large amount of wheys to separate out.Carry out back batching production technology (promptly the preparation sour milk adds ground rice more earlier) if adopt, ground rice very easily produces deposition, influences the state and the mouthfeel of sour milk, finally can't obtain qualified product.Simultaneously, the adding of ground rice has also caused certain influence to the stability of former sour milk.The present invention addresses the above problem emphatically.
Summary of the invention
The objective of the invention is,, a kind of sour milk that adds ground rice is provided for addressing the above problem.
Another object of the present invention provides the preparation method of the sour milk of the above-mentioned interpolation ground rice of preparation.
The sour milk of interpolation ground rice of the present invention, based on the raw material of 1000 weight portions, it comprises:
White granulated sugar or sweetener 80～100 weight portions, stabilizing agent 6～10 weight portions, ground rice 4～6 weight portions, amylase 0.5～1.2 weight portion, leavening 0.08～0.1 weight portion, milk surplus,
Wherein, said white granulated sugar is less than 100 weight portions.
According to the sour milk of interpolation ground rice of the present invention, wherein, said white granulated sugar or sweetener are preferably 90 weight portions; Said stabilizing agent is preferably 6～8 weight portions; Said ground rice is preferably 5 weight portions; Said amylase is preferably 1.0 weight portions.
Unusual for preventing Yoghourt fermentation, the addition of white granulated sugar of the present invention is less than 100 weight portions, and all the other can be replenished by sweetener.
The amylase that the present invention uses is 0.5～1.2 weight portion as the Lot#OZ0031L of DSM company, addition, is preferably 1.0 weight portions; Operative temperature is 55 ℃～65 ℃, is preferably 60 ℃; Be 25～35min action time, is preferably 30min.In this scope, diastatic effect of enzymolysis is better, has guaranteed that amylase can be by high-temperature inactivation before playing a role, and has conformed to the working condition of sour milk, helps to reduce production costs.
According to the sour milk of interpolation ground rice of the present invention, wherein, said sweetener is one or more in glucose, fructose, HFCS, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose and the honey element.
According to the sour milk of interpolation ground rice of the present invention, wherein, said stabilizing agent is the combination of converted starch, agar, gelatin and pectin, and wherein, the mass ratio of converted starch, agar, gelatin and pectin is (0.5～5): (0.6～1): (1.5～5): (0.15～2).
According to the sour milk of interpolation ground rice of the present invention, wherein, said ground rice is one or more in black rice ground rice, purple rice ground rice, seed of Job's tears ground rice, brown rice ground rice, rice ground rice, millet rice flour, bright rice ground rice, glutinous rice ground rice, polished rice ground rice, the red rice ground rice.
According to the sour milk of interpolation ground rice of the present invention, wherein, said ground rice is bulking ground rice.Rice is behind extrusion, and its starch is by fully gelatinization, has well water-solublely, be convenient to dissolving, absorb and digest, and other nutritional labelings can not be affected.Therefore, the ground rice after expanded added in the sour milk ferment, can not destroy the yeastiness of sour milk, influence the mouthfeel of sour milk.
According to the sour milk of interpolation ground rice of the present invention, wherein, said leavening is the mixed bacteria of streptococcus thermophilus and lactobacillus bulgaricus, and wherein, the adding proportion of said streptococcus thermophilus and lactobacillus bulgaricus is 5: 1～6: 1.
Starter culture of the present invention can also comprise one or more in lactobacillus acidophilus (Lactobacillus.acidophilus), bifidobacterium lactis (Bifidobacterium lactis), bifidobacterium longum (B.longum), Lactobacillus helveticus (L.helveticus), Lactobacillus casei (L.casei) and the Lactobacillus rhamnosus probios such as (L.rhamnosus.GG).The concrete addition of these bacterial classifications can carry out with reference to the routine operation in affiliated field.
Sour milk according to interpolation ground rice of the present invention; It is characterized in that; Said milk is fresh milk, perhaps goes back original product, perhaps one or more in fat-enriched milk, whole milk, skim milk and the partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were processed.
In the present invention, can add an amount of essence and flavoring agent according to the taste demand of product, its addition can be not counted among the total amount of sour milk.
The method of the sour milk of the above-mentioned interpolation ground rice of preparation of the present invention may further comprise the steps:
1) above-mentioned sour milk raw material except that leavening is mixed 25～35min at 55～65 ℃, mix;
2) with step 1) gained mixed material through the degassing, under 60～65 ℃, 18～20MP pressure, carry out homogeneous;
3) mixed material behind the homogeneous is at 85～121 ℃ of sterilization 30min～4s;
4) be cooled to 42～43 ℃, add leavening;
5) 42～43 ℃ ferment when acidity reaches 72～78 ° of T, stop fermentation, make sour milk;
6) sour milk is squeezed in the sour milk surge tank prepared can;
7) 2～6 ℃ of refrigeration after-ripening.
Wherein, the step 1) preferred feedstock is mixed 30min at 60 ℃.
The sour milk of interpolation ground rice provided by the invention has good alimentary health-care function.Simultaneously, ground rice is carried out enzymolysis, and follow-uply can amylase plays a role after, carry out deactivation, can not influence the yeastiness of sour milk, avoid in the rice sour milk problems such as appearance deposition it through the sterilization of carrying out to sour milk through adding amylase.
The sour milk of interpolation ground rice provided by the invention is a kind of milk product with good health-care effect, and the health-care effect of yoghurt and ground rice is combined, and for improving body's immunological function, keeps body health, and prevent disease has important booster action.
The specific embodiment
To understand in order technical characterictic of the present invention, purpose and beneficial effect being had more clearly, technical scheme of the present invention is carried out following detailed description, but but can not be interpreted as qualification at present practical range of the present invention.
Embodiment 1
One, composition of raw materials (in 1000g):
Fresh milk: 909.42g; White granulated sugar: 80g; Stabilizing agent: (converted starch: agar: gelatin: pectin=0.5: 1: 2.5: 2) 6g; Black rice ground rice: 4g; Amylase: 0.5g; Leavening: 0.08g (streptococcus thermophilus: lactobacillus bulgaricus=5: 1).
Two, preparation method:
1, the batching with sour milk described in the present invention mixes 30min at 65 ℃;
2, mixed material carries out homogeneous through the degassing under 65 ℃, 18MP pressure;
3, the mixed material behind the homogeneous is at 95 ℃ of sterilization 300s;
4, be cooled to 42 ℃, add an amount of fermented bacterium;
5,42 ℃ ferment when acidity reaches 74 ° of T, stop fermentation;
6, sour milk is squeezed in the sour milk surge tank prepared can;
7,2～6 ℃ of refrigeration after-ripening, can dispatch from the factory.
Embodiment 2
One, composition of raw materials (in 1000g):
Fresh milk: 896.1g; White granulated sugar: 60g; Fructose: 40g; Stabilizing agent: (converted starch: agar: gelatin: pectin=5: 0.6: 2.25: 0.15) 8g; Purple rice ground rice: 5g; Amylase: 0.8g; Leavening: 0.1g (streptococcus thermophilus: lactobacillus bulgaricus=6: 1).
Two, preparation method:
1, the batching with sour milk described in the present invention mixes 32min at 60 ℃;
2, mixed material carries out homogeneous through the degassing under 60 ℃, 20MP pressure;
3, the mixed material behind the homogeneous is at 110 ℃ of sterilization 10min;
4, be cooled to 43 ℃, add an amount of fermented bacterium;
5,43 ℃ ferment when acidity reaches 76 ° of T, stop fermentation;
6, sour milk is squeezed in the sour milk surge tank prepared can;
7,2～6 ℃ of refrigeration after-ripening, can dispatch from the factory.
Embodiment 3
One, composition of raw materials (in 1000g):
Fresh milk: 892.71g; White granulated sugar: 90g; Stabilizing agent: (converted starch: agar: gelatin: pectin=4: 0.8: 5: 0.2) 10g; Seed of Job's tears ground rice 3g; Red rice ground rice: 3g; Amylase: 1.2g; Leavening: 0.09g (streptococcus thermophilus: lactobacillus bulgaricus=5: 1).
Two, preparation method:
1, the batching of sour milk described in the invention mixes 35min at 55 ℃;
2, mixed material carries out homogeneous through the degassing under 60 ℃, 20MP pressure;
3, the mixed material behind the homogeneous is at 121 ℃ of sterilization 4s;
4, be cooled to 42 ℃, add an amount of fermented bacterium;
5,42 ℃ ferment when acidity reaches 78 ° of T, stop fermentation;
6, sour milk is squeezed in the sour milk surge tank prepared can;
7,2～6 ℃ of refrigeration after-ripening, can dispatch from the factory.
Embodiment 4
One, composition of raw materials (in 1000g):
Fresh milk: 900.9g; White granulated sugar: 85g; Stabilizing agent: (converted starch: agar: gelatin: pectin=4.5: 0.9: 1.5: 0.6) 7.5g; Glutinous rice ground rice: 1g; Millet rice flour 2g; Brown rice ground rice: 2.5g; Amylase 1g; Leavening: 0.1g (streptococcus thermophilus: lactobacillus bulgaricus=5.5: 1).
Two, preparation method:
1, the batching of sour milk described in the invention mixes 25min at 65 ℃;
2, mixed material carries out homogeneous through the degassing under 65 ℃, 18MP pressure;
3, the mixed material behind the homogeneous is at 85 ℃ of sterilization 30min;
4, be cooled to 42 ℃, add an amount of fermented bacterium;
5,42 ℃ ferment when acidity reaches 72 ° of T, stop fermentation;
6, sour milk is squeezed in the sour milk surge tank prepared can;
7,2～6 ℃ of refrigeration after-ripening, can dispatch from the factory.
The amylase of embodiment 5 different additions is to the influence of product yeastiness, mouthfeel and local flavor
Inventor of the present invention has investigated the influence of the amylase of different additions to product yeastiness, mouthfeel and local flavor, and the result is as shown in table 1.
The amylase of the different additions of table 1 is to the influence of product yeastiness, mouthfeel and local flavor
| Amylase addition (%) | The product yeastiness | Product mouthfeel and local flavor |
| 0 | A large amount of depositions | Coarse mouthfeel, rice fragrance little |
| 0.01 | A large amount of depositions | Coarse mouthfeel, rice fragrance little |
| 0.02 | A large amount of depositions | Coarse mouthfeel, rice fragrance little |
| 0.03 | More deposition | Mouthfeel is more coarse, rice fragrance is little |
| 0.04 | More deposition | Mouthfeel is more coarse, rice fragrance is little |
| 0.05 | Less deposition | Mouthfeel is fine and smooth, a meter fragrance is arranged |
| 0.06 | Less deposition | Mouthfeel is fine and smooth, a meter fragrance is arranged |
| 0.07 | A little deposition | Mouthfeel is fine and smooth, a meter fragrance is arranged |
| 0.08 | A little deposition | Delicate mouthfeel, a meter fragrance is arranged |
| 0.09 | A little deposition | Delicate mouthfeel, Mi Xiang be flavor |
| 0.1 | There is not deposition | Delicate mouthfeel, rice thick flavor |
| 0.12 | There is not deposition | Delicate mouthfeel, rice thick flavor |
| 0.15 | There is not deposition | Delicate mouthfeel, rice fragrance denseer |
| 0.2 | There is not deposition | Delicate mouthfeel, rice fragrance denseer |
The inventor investigates the influence of sour milk products yeastiness, mouthfeel and local flavor the amylase of different additions, can know according to table 1, and diastatic addition was greater than 0.05% o'clock, and the yeastiness in the product is better, and the precipitation capacity of ground rice is less; When diastatic addition greater than 0.12% the time, though can guarantee the yeastiness of product, influenced the Mi Xiangfeng flavor of product, and, the excessive increase that also can cause product cost of addition.Therefore, the factor of comprehensive product yeastiness, mouthfeel and three aspects of local flavor, diastatic interpolation scope of the present invention is 0.05%～0.12%, preferred addition is 0.1%.
Embodiment 6 different hydrolysis temperatures and time are to yeastiness, mouthfeel and the local flavor influence of product
Inventor of the present invention has investigated the influence to product yeastiness, mouthfeel and local flavor of different hydrolysis temperatures and time, and the result is as shown in table 2.
Different hydrolysis temperatures of table 2 and time are to the influence of product yeastiness, mouthfeel and local flavor
A representative products yeastiness is good, does not have deposition, and delicate mouthfeel has dense rice fragrance
B representative products yeastiness is better, and a little deposition is arranged, and mouthfeel is fine and smooth, and a meter fragrance is arranged
C representative products yeastiness is general, and more deposition is arranged, and mouthfeel is more coarse, and rice fragrance is light
D representative products yeastiness is poor, and a large amount of depositions are arranged, coarse mouthfeel, and rice fragrance is lighter
The inventor investigates the influence of sour milk products yeastiness, mouthfeel and local flavor different hydrolysis temperatures and time, can know according to table 2, and amylase is (30 ℃～55 ℃ in short-term of low temperature; Under 10～25min) conditions; The enzymolysis ability, the yeastiness in the product is poor, and a large amount of depositions are arranged; Coarse mouthfeel, rice fragrance is lighter; Amylase when low temperature is long (30 ℃～45 ℃, 60min) or high temperature, short time (80 ℃, under 10～15min) conditions, though can guarantee the yeastiness of product, it is bigger to consume energy, and can cause the increase of product cost; And amylase is at 55 ℃～65 ℃, and under the condition of 25～35min, the enzymolysis ability is strong, and the product yeastiness is good, do not have deposition, and delicate mouthfeel has dense rice fragrance, and this condition conforms to the production technology of sour milk, provides cost savings spending.Therefore, the factor of comprehensive product yeastiness, mouthfeel, local flavor and four aspects of cost, amylase enzymolysis temperature of the present invention is 55 ℃～65 ℃, is preferably 60 ℃, enzymolysis time is 25～35min, is preferably 20min.
The different interpolation times of embodiment 7 amylase are to the influence of product yeastiness, mouthfeel and local flavor
Inventor of the present invention has investigated the influence of different interpolation times of amylase to product yeastiness, mouthfeel and local flavor, and the result is as shown in table 3.
The different interpolation times of table 3 amylase are to the influence of product yeastiness, mouthfeel and local flavor
| The interpolation time | The product yeastiness | Product mouthfeel and local flavor |
| During batching | There is not deposition | Delicate mouthfeel, rice fragrance dense |
| Before the homogeneous | More deposition | Mouthfeel is more coarse, rice fragrance is less |
| Before the sterilization | A large amount of depositions | Coarse mouthfeel, rice fragrance little |
| During inoculation | Small amount of precipitate | Mouthfeel is more coarse, rice fragrance is less |
The inventor investigated the influence of sour milk products yeastiness, mouthfeel and local flavor the different interpolation times of amylase, can know according to table 3, when batching, added amylase; Amylase is brought into play enzymolysis fully, makes the complete enzymolysis of ground rice, and before homogeneous and before the sterilization, adds amylase; Because the time is too short, amylase does not just play a role by the high temperature for disinfection deactivation fully, when inoculation, adds amylase; Though there is time enough to carry out enzymolysis, residual amylase also can destroy the yeastiness of product, the viscosity of attenuating product, influences the mouthfeel and the local flavor of product; Therefore, comprehensive above factor, the amylase interpolation time of the present invention is when being batching.
The white granulated sugar of embodiment 8 different additions is to the influence of Product Status, local flavor and back acid
Inventor of the present invention has investigated the influence of the white granulated sugar of different additions to Product Status, local flavor and back acid, and the result is as shown in table 4.
The white granulated sugar of the different additions of table 4 is to the influence of Product Status, local flavor and back acid
| Addition (%) | Product Status | Product special flavour | Back acid |
| 5 | Fine and smooth, a little whey is separated out | Mouthfeel acid, rice fragrance is light | Back acid obviously |
| 6 | Fine and smooth, no whey is separated out | Mouthfeel acid, rice fragrance is light | Back acid obviously |
| 7 | Fine and smooth, no whey is separated out | The mouthfeel meta-acid, rice fragrance is lighter | Back acid is more obvious |
| 8 | Fine and smooth, no whey is separated out | Sour-sweet moderate, the rice thick flavor | Back acid is not obvious |
| 9 | Fine and smooth, no whey is separated out | Sour-sweet moderate, rice fragrance is dense | Back acid is not obvious |
| 9.5 | Fine and smooth, no whey is separated out | Sour-sweet moderate, rice fragrance is dense | Back acid is not obvious |
| 10 | Coarse, influence fermentation | Sour-sweet moderate, the rice thick flavor | Back acid is not obvious |
| 11 | Coarse, influence fermentation | Sour-sweet moderate, the rice thick flavor | Back acid is not obvious |
The inventor investigates the influence of Product Status, local flavor and back acid the white granulated sugar of different additions, can know according to table 4, and rice sour milk of the present invention reaches more than 8% in pol, and rice fragrance could discharge fully.And when white granulated sugar addition＜8%, sour-sweet than imbalance, product mouthfeel meta-acid, the distributing of influence rice fragrance; The addition of white granulated sugar >=10% o'clock can influence the fermentation of sour milk, causes Product Status coarse, and a large amount of wheys are separated out.Therefore, comprehensive above factor, white granulated sugar addition of the present invention＜10%; In order to discharge rice fragrance wherein better; Need to add the sugariness that an amount of sweetener improves product, making the white granulated sugar of finished product or sweetener addition is 8%～10%, is preferably 9%.
The bacterial classification of embodiment 9 different adding proportions is to the influence of sour milk pH value in storage period
The adding proportion of streptococcus thermophilus and lactobacillus bulgaricus for sour milk after the control of acidifying play an important role; Because the local flavor of rice sour milk has very big relation with the sour-sweet ratio of product itself among the present invention; Therefore, when the inventor finishes Yoghourt fermentation the streptococcus thermophilus of different adding proportions and lactobacillus bulgaricus and influence and the local flavor state of the pH in storage period compare, wherein; The fermentation time of sour milk is 5h, and comparative result is seen table 5.
The bacterial classification of the different adding proportions of table 5 is to the influence of sour milk pH, state and local flavor in storage period
When the inventor finishes Yoghourt fermentation the streptococcus thermophilus of different adding proportions and lactobacillus bulgaricus and influence and the local flavor state of the pH in storage period compare; Can know according to table 5; Rice sour milk of the present invention is 2: 1～4: 1 o'clock in ball, bacillus ratio, and coccus content is less, and the bacillus content that produces acid is more; Cause behind the product acid too high, and product viscosity is lower; And be 7: 1～10: 1 o'clock in ball, bacillus ratio, bacillus content is less, and it is more to produce sticking coccus content, causes too stiff of product, influence the release that Mi Xiangfeng distinguishes the flavor of.Therefore, comprehensive above factor, streptococcus thermophilus of the present invention and lactobacillus bulgaricus adding proportion are 5: 1～6: 1.
The ground rice of embodiment 10 different additions is to the influence of product yeastiness, mouthfeel and local flavor
Inventor of the present invention has investigated the influence of the ground rice of different additions to product yeastiness, mouthfeel and local flavor, and the result is as shown in table 6.
The ground rice of the different additions of table 6 is to the influence of product yeastiness, mouthfeel and local flavor
| Ground rice addition (%) | The product yeastiness | Product mouthfeel and local flavor |
| 0.1 | State is good, does not have deposition | Delicate mouthfeel does not have rice fragrance |
| 0.2 | State is good, does not have deposition | Delicate mouthfeel, rice fragrance is little |
| 0.3 | State is good, does not have deposition | Delicate mouthfeel, rice fragrance is less |
| 0.4 | State is good, does not have deposition | Delicate mouthfeel, rice fragrance is dense |
| 0.5 | State is good, does not have deposition | Delicate mouthfeel, rice fragrance is dense |
| 0.6 | State is good, does not have deposition | Delicate mouthfeel, rice fragrance is dense |
| 0.7 | State is more coarse, and deposition is arranged | Mouthfeel is more coarse, and rice fragrance is little |
| 0.8 | State is coarse, and deposition is arranged | Coarse mouthfeel, rice fragrance is little |
The inventor investigates the influence of product yeastiness, mouthfeel and local flavor the ground rice of different additions, can know according to table 6, when the addition of ground rice greater than 0.6% the time, the yeastiness in the product is relatively poor, deposited phenomenon appears in ground rice; When the addition of ground rice less than 0.4% the time, though can guarantee the yeastiness and the mouthfeel of product, the Mi Xiangfeng flavor of product is less, influences product quality.Therefore, the factor of comprehensive product yeastiness, mouthfeel and three aspects of local flavor, the interpolation scope of ground rice of the present invention is 0.4%～0.6%.
The stabilizing agent of embodiment 11 different additions is to the influence of products'texture
With embodiment 1 is example, adds the stabilizing agent of different amounts, compares the matter structure of sour milk, result such as following table 7.
The stabilizing agent of the different additions of table 7 is to the influence of products'texture
| Stabilizing agent addition (%) | The products'texture situation |
| 0.4 | Structural state is coarse, has more whey to separate out, and mouthfeel is soft |
| 0.5 | Structural state is more coarse, has small amount of whey to separate out, and mouthfeel is softer |
| 0.6 | Structural state is fine and smooth, and no whey is separated out, and mouthfeel is neither too hard, nor too soft |
| 0.8 | Structural state is fine and smooth, and no whey is separated out, and mouthfeel is neither too hard, nor too soft |
| 1.0 | Structural state is fine and smooth, and no whey is separated out, and mouthfeel is neither too hard, nor too soft |
| 1.1 | Structural state is coarse, and no whey is separated out, and mouthfeel is harder |
| 1.2 | Structural state is coarse, and no whey is separated out, and mouthfeel is hard |
The inventor investigates the influence of products'texture the stabilizing agent of different additions, can know according to table 7, when the addition of stabilizing agent less than 0.6% the time, the structural state in the product is comparatively coarse, have whey to separate out, and mouthfeel is softer; When the addition of stabilizing agent greater than 1.0% the time, the structural state of product is more coarse, does not separate out though there is whey, the product mouthfeel is harder, influences product quality.Therefore, based on above factor, the interpolation scope of stabilizing agent of the present invention is 0.6%～1.0%, is preferably 0.6%～0.8%.
Embodiment 12 mouthfeels and local flavor are judged experiment
The rice sour milk that embodiment 1～4 is provided carries out mouthfeel and local flavor is judged experiment.Main examination by sensory organs project: structural state (having or not whey to separate viscosity, fine and smooth degree, smooth degree etc.), color and luster, mouthfeel, sour-sweet degree, local flavor etc.The number of participating in the experiment is totally 67 people, and the sour milk products to embodiment 1～4 carries out subjective appreciation respectively.The sensory evaluation scores standard is seen table 8, and the evaluation result of each sour milk products is seen table 9.
Table 8 sensory evaluation scores standard
| Scoring item | Standards of grading | Score |
| Color and luster | Has the peculiar color and luster of ground rice | 1 |
| Structural state | Structural state is good, and the matter structure is fine and smooth, and no whey separates out, smooth, not loose | 1 |
| Mouthfeel | The milk base is fine and smooth, smooth | 1 |
| Local flavor | The distinctive natural fragrance of sour milk has the distinctive rice of ground rice fragrant breeze flavor, free from extraneous odour | 1 |
| Sour-sweet degree | Sour-sweet ratio is appropriate | 1 |
| Total points | 5 |
The evaluation result of the anti-oxidant sour milk that table 9 embodiment 1～4 provides
Subjective appreciation is the result show: the rice sour milk mouthfeel that the embodiment of the invention 1～4 provides is smooth, fine and smooth, has the peculiar rice fragrant breeze flavor of ground rice, moderately sour and sweet.
Above-described specific embodiment; The object of the invention, technical scheme and beneficial effect have been carried out further explain, and institute it should be understood that the above is merely specific embodiment of the present invention; And be not used in qualification protection scope of the present invention; All within spirit of the present invention and principle, any modification of being made, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a sour milk that adds ground rice is characterized in that, based on the raw material of 1000 weight portions, it comprises:
White granulated sugar or sweetener 80～100 weight portions, stabilizing agent 6～10 weight portions, ground rice 4～6 weight portions, amylase 0.5～1.2 weight portion, leavening 0.08～0.1 weight portion, milk surplus,
Wherein, said white granulated sugar is less than 100 weight portions.
2. according to the sour milk of the said interpolation ground rice of claim 1, it is characterized in that said white granulated sugar or sweetener are 90 weight portions; Said stabilizing agent is 6～8 weight portions; Said ground rice is 5 weight portions; Said amylase is 1.0 weight portions.
3. according to the sour milk of the said interpolation ground rice of claim 1, it is characterized in that said sweetener is one or more in glucose, fructose, HFCS, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose and the honey element.
4. according to the sour milk of the said interpolation ground rice of claim 1; It is characterized in that; Said stabilizing agent is the combination of converted starch, agar, gelatin and pectin, and wherein, the mass ratio of converted starch, agar, gelatin and pectin is (0.5～5): (0.6～1): (1.5～5): (0.15～2).
5. according to the sour milk of the said interpolation ground rice of claim 1; It is characterized in that said ground rice is one or more in black rice ground rice, purple rice ground rice, seed of Job's tears ground rice, brown rice ground rice, rice ground rice, millet rice flour, bright rice ground rice, glutinous rice ground rice, polished rice ground rice, the red rice ground rice.
6. according to the sour milk of the said interpolation ground rice of claim 5, it is characterized in that said ground rice is bulking ground rice.
7. according to the sour milk of the said interpolation ground rice of claim 1, it is characterized in that said leavening is the mixed bacteria of streptococcus thermophilus and lactobacillus bulgaricus, wherein, the adding proportion of said streptococcus thermophilus and lactobacillus bulgaricus is 5: 1～6: 1.
8. according to the sour milk of the said interpolation ground rice of claim 1; It is characterized in that; Said milk is fresh milk, perhaps goes back original product, perhaps one or more in fat-enriched milk, whole milk, skim milk and the partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were processed.
9. a method for preparing the sour milk of the said interpolation ground rice of claim 1 is characterized in that, may further comprise the steps:
1) the said sour milk raw material except that leavening of claim 1 is mixed 25～35min at 55～65 ℃, mix;
2) with step 1) gained mixed material through the degassing, under 60～65 ℃, 18～20MP pressure, carry out homogeneous;
3) mixed material behind the homogeneous is at 85～121 ℃ of sterilization 30min～4s;
4) be cooled to 42～43 ℃, add leavening;
5) 42～43 ℃ ferment when acidity reaches 72～78 ° of T, stop fermentation, make sour milk;
6) sour milk is squeezed in the sour milk surge tank prepared can;
7) sour milk after the can is 2～6 ℃ of refrigeration after-ripening.
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| CN103535586A (en) * | 2013-09-18 | 2014-01-29 | 安徽省蚌埠市花乡食品有限责任公司 | Health-preserving black peanut brown sugar rice noodles |
| CN104855510A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Highland barley monascus purpureus yogurt and preparation method thereof |
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| CN101664056A (en) * | 2009-09-22 | 2010-03-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt and production method thereof |
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| CN104855510B (en) * | 2015-04-24 | 2018-06-08 | 西藏月王生物技术有限公司 | A kind of highland barley monascus Yoghourt and preparation method thereof |
| CN104855510A (en) * | 2015-04-24 | 2015-08-26 | 西藏月王生物技术有限公司 | Highland barley monascus purpureus yogurt and preparation method thereof |
| CN105028636A (en) * | 2015-07-07 | 2015-11-11 | 南京师范大学 | Compound pearl barley-millet flavor functional yoghurt and preparation method thereof |
| CN105558014A (en) * | 2016-01-02 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105558010A (en) * | 2016-01-10 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN107094879A (en) * | 2017-04-13 | 2017-08-29 | 华中农业大学 | A kind of grain after-ripening method and its application |
| CN107712048A (en) * | 2017-09-30 | 2018-02-23 | 四川菊乐食品股份有限公司 | A kind of composite red color fermented grain dairy products and preparation method containing dietary fiber |
| CN107897372A (en) * | 2017-12-14 | 2018-04-13 | 光明乳业股份有限公司 | A kind of stirred type acidified milk and preparation method thereof |
| CN111657349A (en) * | 2019-03-08 | 2020-09-15 | 贵州省现代农业发展研究所 | A coagulated yogurt containing red rice or purple rice and its preparation method |
| CN112273439A (en) * | 2020-11-04 | 2021-01-29 | 云南乙元食品开发有限公司 | Preparation method of glutinous rice yoghourt without adding thickening agent |
| CN112704119A (en) * | 2020-12-07 | 2021-04-27 | 无锡新禾创工食品科技有限公司 | Preparation method of double-protein yoghourt added with rice protein |
| CN112704119B (en) * | 2020-12-07 | 2022-06-28 | 无锡新禾创工食品科技有限公司 | Preparation method of double-protein yoghourt containing glutinous rice protein |
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Application publication date: 20120404 |