CN102599593B - Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice - Google Patents
Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice Download PDFInfo
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- CN102599593B CN102599593B CN201210069295.9A CN201210069295A CN102599593B CN 102599593 B CN102599593 B CN 102599593B CN 201210069295 A CN201210069295 A CN 201210069295A CN 102599593 B CN102599593 B CN 102599593B
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Abstract
The invention provides a method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice. The method includes steps of boiling the soybean processing liquid to deodorize; cooling, filtering and reserving the soybean processing liquid; processing the broken rice; soaking the broken rice into the processed soybean processing liquid for 2 hours; grinding the broken rice and the soybean processing liquid into thick liquid by a common steel grinder; homogenizing the thick liquid via a high-pressure homogenizing machine; sieving the thick liquid by a sieve with the mesh of 200 to obtain pulp; adding fried skim milk with the mass of 1% of that of the pulp, fructo-oligose with the mass of 2% of that of the pulp, cane sugar with the mass of 2% of that of the pulp and isomaltose hypgather with the mass of 2% of that of the pulp; heating to gelatinize after mixing; adding fermented culture to ferment for 5 hours after sterilizing; instantly sterilizing at an ultrahigh temperature after fermentation is finished; and cooling to the room temperature so as to obtain the rice milk beverage. By the aid of the method, the rice milk beverage has unique taste and nutritional value, waste of resources is avoided, soybean and rice processing comprehensive utilization value and economic benefit of grain production are increased.
Description
Technical field
The present invention relates to rice milk beverage technical field, particularly, relate to a kind of method of utilizing soybean treatment fluid and the fermenting and producing rice milk beverage of cracking rice.
Background technology
By agricultural product, particularly large grain agricultural products carries out deep processing, and comprehensive utilization improves added value, is to put at present the important topic in government, peasant, enterprise and research unit.By large agricultural product---cereal is processed into outward appearance, mouthfeel, nutrition and 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 farmers' income, improve significantly the economic benefit of relevant enterprise, promote the technical merit of China's grain processing.
The liquefied processing of grain, by the effective nutritional labeling in cereals raw material, comprise that starch based in endosperm, protein, other polymer, if the grease in hemicellulose, cellulose, inorganic salts, vitamin and seed coat, plumule, vitamin and other functional components are as higher alcohol etc., produce the stable a kind of liquid state food of the comprehensive exterior quality of nutritional labeling obtaining by methods such as physical method, biotechnologys.
Each fluid-like state (liquid emulsification) food abroad processing as primary raw material using cereal is at present very popular, and has formed an important force in beverage market.And the domestic grain liquid of China only has a subbranch state of development good, i.e. beer.On market, also have the cereal beverage of part with allotments such as citric acid, essence, but also do not occur in the market the grain liquid helping digestion product with lactobacillus-fermented.
Rice has the effect of strengthening spleen and nourishing stomach, the strong will of benefit essence, hearing-improing and eyesight improving, is described as " first of five cereals ".China is maximum in the world rice production state and country of consumption, and paddy rice accounts for 2/5 left and right of China's total output of grain, is one of pillar industry of China's Grain Industry.There is more than 2/3rds population in China take rice as staple food, but is limited to existing husk rice technology, conventionally produces 15%～30% crack rice in paddy process, and in outlying mountain area or economic less developed area, this ratio may be higher.The factors such as the number that product is cracked rice and kind, freshness, processing technology and the production operation of paddy are closely related.The price of cracking rice is only 1/3～1/2 of rice, but the nutriments such as protein in cracking rice, starch are close with rice.At present, to the utilization of cracking rice, be mostly directly as feed, do like this that not only added value is lower, and caused the waste of paddy resource.If crack rice, other products are processed in comprehensive utilization, can greatly improve its economic worth.
In the production process of purple sesame hypha powder, the problem that always exists soybean resource not to be fully used:, the soybean treatment fluid producing while the processing such as soaking, broken soybean contains more nutriment, is mainly soyabean oligosaccharides, soybean protein, soybean oligopeptide, amino acid etc.Testing result shows: in soybean treatment fluid, contained nutriment accounts for 10% of the total nutriment of soybean, and owing to not finding the method for reasonably utilizing, as industrial wastewater discharge, this not only brings certain burden to sewage disposal always, and causes the waste of grain resource.If can utilize soybean treatment fluid to carry out beverage production, not only will realize the cleaner production of purple sesame hypha powder, and by the nutriment utilizing fully in soybean, reduce to greatest extent the waste of grain resource, increase the nutritive value of beverage.
Rice milk beverage, take rice as primary raw material, by Modern drinks production technology, on the basis of nutritive value that retains rice, further coordinates a kind of novel nourishing type beverage of Dairy Production.Especially Asian countries's rice milk beverage is liked by consumer deeply abroad, and Japan, Korea S etc. have all had product to appear on the market, and Korea S Wu Jin meter cow sales volume just reaches 800,000,000 yuan of RMB.The exploitation of current domestic rice milk beverage is at the early-stage, as Fuxin fragrant Fragrant food company, introduces Taiwan technology and has successfully developed fragrant scented rice breast.But as a whole, the dynamics of domestic research and development is still inadequate, product still exists the problems such as rice utilization rate is low, mouthfeel is poor, taste is general, nutrient destroys seriously, product stability is poor.
Soybean treatment fluid and Broken rice as its raw material that this product utilization added value is low, by lactobacillus-fermented, produce Zymolysis rice milk beverage, take full advantage of soybean treatment fluid and crack rice, with low cost, utilize again lactobacillus-fermented simultaneously, produce Novel grain drink nutritious, that mouthfeel is unique, stability is high, have larger market potential.
Chinese patent CN 101946943A discloses " a kind of preparation method of germinated brown rice milk beverage by compound lactobacillus fermentation ", it is characterized in that adopting the throw type leaven fermentation germinated brown rice milk beverage of being prepared by Lactobacillus rhamnosus, Pediococcus acidilactici, streptococcus thermophilus, Lactobacillus brevis four strains of lactic acid bacteria.Advantage is that the functional beverage of preparation is rich in the multiple efficacies materials such as GABA, Pfansteihl, water-soluble dietary fiber, lactic acid bacteria polysaccharide, protein peptides.Shortcoming is that technical process is too complicated, is unfavorable for actual production operation.
Chinese patent CN 1237914C discloses " a kind of preparation method of rice milk beverage ", take rice and brown rice as raw material, and through roasting, pulverizing, gelatinization, enzymolysis, the enzyme that goes out, allotment, homogeneous, canned, sterilizing and make rice milk beverage.Chinese patent CN 1218667C discloses " a kind of production method of rice milk beverage ", brown rice, polished rice or joint is cracked rice to pulverizing, baking, gelatinization, defibrination, enzymolysis, the enzyme that goes out, allotment, homogeneous, canned, sterilization and the rice milk beverage that makes.Said method advantage is that production and processing technology is simple, convenient.Shortcoming is that product is only through enzymolysis and without the rice milk beverage of fermentation, and the relative mouthfeel of azymous rice milk beverage is single, be of low nutritive value, poor stability.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides and a kind ofly utilize soybean treatment fluid and crack rice the industrialized preparing process of fermenting and producing rice milk beverage, adopting bacillus bulgaricus and streptococcus thermophilus is fermented bacterium, take cracking rice as primary raw material in soybean treatment fluid and paddy process, ferment, give local flavor and the nutritive value of product uniqueness, avoided the waste of resource, improved the economic benefit of soybean and rice processing comprehensive utilization value and grain-production.
Technical scheme of the present invention is as follows: a kind ofly utilize soybean treatment fluid and crack rice the method for fermenting and producing rice milk beverage, comprising the following steps:
(1) soybean treatment fluid is boiled to 15 minutes except raw meat, cooling rear use 200 order filter-cloth filterings, be preheated to 50 ℃ standby;
(2) broken rice sieve blanking decontamination, and after cleaning, drying, with powder beater, pulverizing is particle diameter 40～60 order sizes, to crack rice with water is to mix at 1: 10 by cracking rice with water quality ratio, obtain mixture one, mixture one and soybean treatment fluid are joined in the soybean treatment fluid of 50 ℃ prepared by step (1) by the mass ratio of 11: 5, and immersion 2h, obtains mixture two;
(3) with ordinary steel mill, mixture two is carried out to defibrination, the mixture two after corase grind carries out homogeneous with high pressure homogenizer again, and defibrination homogeneous circulation 3 times, crosses 200 mesh sieves, obtains slurries;
(4) to the skimmed milk powder that adds slurries quality 1% in slurries, 2% FOS, 2% sucrose, 2% oligoisomaltose, mixes, and obtains mixture three;
(5) mixture three is placed in to 85～95 ℃ of water-baths and heats gelatinization 20～30min, then at 121 ℃ sterilizing 15min, be cooled to room temperature;
(6) under aseptic condition, to the fermented bacterium that accesses mixture three quality 5% in the mixture three after step (5) gained sterilizing, wherein the bacteria concentration of bacillus bulgaricus and streptococcus thermophilus is 3: 2,37 ℃ of bottom fermentation 5h, rapid cooling termination fermentation;
(7) by step (6) products therefrom at 135～137 ℃, ultra high temperature short time sterilization 3～5s, is cooled to room temperature, is described rice milk beverage.
Described rice milk beverage is placed in 1～4 ℃ of cold chain preservation.
Described soybean treatment fluid be 10 times of water to soybean quality by soybeans soaking 2-5 hour, by soybean crusher in crushing processing, filter, gained waste liquid is described soybean treatment fluid., its composition is mainly soyabean oligosaccharides, soybean protein, soybean oligopeptide, amino acid etc.Testing result shows: in soybean treatment fluid, contained nutriment accounts for 10% of the total nutriment of soybean.
Beneficial effect of the present invention is: of the present inventionly utilize soybean treatment fluid and crack rice the method for fermenting and producing rice milk beverage, adopting bacillus bulgaricus and streptococcus thermophilus is fermented bacterium, take cracking rice as primary raw material in soybean treatment fluid and paddy process, the rice milk beverage color and luster of making is even milky, glossy; Structural state is homogeneous flow-like, upper strata without clear liquid; The gentle sweet and sour of flavour is good to eat, and meter Xiang Nong is thick, delicate mouthfeel.The method raw material availability is high, and process is easy, and the rice breast of producing is nutritious, has good health care.
The specific embodiment
Embodiment 1:
Utilize soybean treatment fluid and a method for the fermenting and producing rice milk beverage of cracking rice, comprise the following steps:
(1) soybean treatment fluid is boiled to 15 minutes except raw meat, cooling rear use 200 order filter-cloth filterings, be preheated to 50 ℃ standby;
(2) broken rice sieve blanking decontamination, and after cleaning, drying, with powder beater, pulverizing is particle diameter 40 order sizes, to crack rice with water is to mix at 1: 10 by cracking rice with water quality ratio, obtain mixture one, mixture one and soybean treatment fluid are joined in the soybean treatment fluid of 50 ℃ prepared by step (1) by the mass ratio of 11: 5, and immersion 2h, obtains mixture two;
(3) with ordinary steel mill, mixture two is carried out to defibrination, the mixture two after corase grind carries out homogeneous with high pressure homogenizer again, and defibrination homogeneous circulation 3 times, crosses 200 mesh sieves, obtains slurries;
(4) to the skimmed milk powder that adds slurries quality 1% in slurries, 2% FOS, 2% sucrose, 2% oligoisomaltose, mixes, and obtains mixture three;
(5) mixture three is placed in to 95 ℃ of water-baths and heats gelatinization 25min, then at 121 ℃ sterilizing 15min, be cooled to room temperature;
(6) under aseptic condition, to access in the mixture three after step (5) gained sterilizing, account for the fermented bacterium of mixture three quality 5%, wherein the bacteria concentration of bacillus bulgaricus and streptococcus thermophilus is 3: 2,37 ℃ of bottom fermentation 5h, rapid cooling termination fermentation;
(7) by step (6) products therefrom at 135 ℃, ultra high temperature short time sterilization 3s, is cooled to room temperature, is described rice milk beverage.
Embodiment 2:
Utilize soybean treatment fluid and a method for the fermenting and producing rice milk beverage of cracking rice, comprise the following steps:
(1) soybean treatment fluid is boiled to 15 minutes except raw meat, cooling rear use 200 order filter-cloth filterings, be preheated to 50 ℃ standby;
(2) broken rice sieve blanking decontamination, and after cleaning, drying, with powder beater, pulverizing is particle diameter 50 order sizes, to crack rice with water is to mix at 1: 10 by cracking rice with water quality ratio, obtain mixture one, mixture one and soybean treatment fluid are joined in the soybean treatment fluid of 50 ℃ prepared by step (1) by the mass ratio of 11: 5, and immersion 2h, obtains mixture two;
(3) with ordinary steel mill, mixture two is carried out to defibrination, the mixture two after corase grind carries out homogeneous with high pressure homogenizer again, and defibrination homogeneous circulation 3 times, crosses 200 mesh sieves, obtains slurries;
(4) to the skimmed milk powder that adds slurries quality 1% in slurries, 2% FOS, 2% sucrose, 2% oligoisomaltose, mixes, and obtains mixture three;
(5) mixture three is placed in to 90 ℃ of water-baths and heats gelatinization 20min, then at 121 ℃ sterilizing 15min, be cooled to room temperature;
(6) under aseptic condition, to access in the mixture three after step (5) gained sterilizing, account for the fermented bacterium of mixture three quality 5%, wherein the bacteria concentration of bacillus bulgaricus and streptococcus thermophilus is 3: 2,37 ℃ of bottom fermentation 5h, rapid cooling termination fermentation;
(7) by step (6) products therefrom at 136 ℃, ultra high temperature short time sterilization 4s, is cooled to room temperature, is described rice milk beverage.
Embodiment 3
Utilize soybean treatment fluid and a method for the fermenting and producing rice milk beverage of cracking rice, comprise the following steps:
(1) soybean treatment fluid is boiled to 15 minutes except raw meat, cooling rear use 200 order filter-cloth filterings, be preheated to 50 ℃ standby;
(2) broken rice sieve blanking decontamination, and after cleaning, drying, with powder beater, pulverizing is particle diameter 60 order sizes, to crack rice with water is to mix at 1: 10 by cracking rice with water quality ratio, obtain mixture one, mixture one and soybean treatment fluid are joined in the soybean treatment fluid of 50 ℃ prepared by step (1) by the mass ratio of 11: 5, and immersion 2h, obtains mixture two;
(3) with ordinary steel mill, mixture two is carried out to defibrination, the mixture two after corase grind carries out homogeneous with high pressure homogenizer again, and defibrination homogeneous circulation 3 times, crosses 200 mesh sieves, obtains slurries;
(4) to the skimmed milk powder that adds slurries quality 1% in slurries, 2% FOS, 2% sucrose, 2% oligoisomaltose, mixes, and obtains mixture three;
(5) mixture three is placed in to 85 ℃ of water-baths and heats gelatinization 30min, then at 121 ℃ sterilizing 15min, be cooled to room temperature;
(6) under aseptic condition, to access in the mixture three after step (5) gained sterilizing, account for the fermented bacterium of mixture three quality 5%, wherein the bacteria concentration of bacillus bulgaricus and streptococcus thermophilus is 3: 2,37 ℃ of bottom fermentation 5h, rapid cooling termination fermentation;
(7) by step (6) products therefrom at 137 ℃, ultra high temperature short time sterilization 5s, is cooled to room temperature, is described rice milk beverage.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, its framework form can be flexible and changeable, can subseries product.Just make some simple deduction or replace, all should be considered as belonging to the present invention by the definite scope of patent protection of submitted to claims.
Claims (2)
1. utilize soybean treatment fluid and a method for the fermenting and producing rice milk beverage of cracking rice, it is characterized in that, comprise the following steps:
(1) soybean treatment fluid is boiled to 15 minutes except raw meat, cooling rear use 200 order filter-cloth filterings, be preheated to 50 ℃ standby;
(2) broken rice sieve blanking decontamination, and after cleaning, drying, with powder beater, pulverizing is particle diameter 40～60 order sizes, to crack rice and by cracking rice, after mixing for 1:10, obtain mixture one with water quality with water, mixture one is joined in the soybean treatment fluid of 50 ℃ prepared by step (1) and soaks 2h by the mass ratio of 11:5, obtain mixture two;
(3) with ordinary steel mill, mixture two is carried out to defibrination, the mixture two after corase grind carries out homogeneous with high pressure homogenizer again, and defibrination homogeneous circulation 3 times, crosses 200 mesh sieves, obtains slurries;
(4) to the skimmed milk powder that adds slurries quality 1% in slurries, 2% FOS, 2% sucrose, 2% oligoisomaltose, mixes, and obtains mixture three;
(5) mixture three is placed in to 85～95 ℃ of water-baths and heats gelatinization 20～30min, then at 121 ℃ sterilizing 15min, be cooled to room temperature;
(6) under aseptic condition, account for the fermented bacterium of mixture three quality 5% to access in the mixture three after step (5) gained sterilizing, wherein the bacteria concentration of bacillus bulgaricus and streptococcus thermophilus is 3:2,37 ℃ of bottom fermentation 5h, rapid cooling termination fermentation;
(7) by step (6) products therefrom at 135～137 ℃, ultra high temperature short time sterilization 3～5s, is cooled to room temperature, is described rice milk beverage;
Described soybean treatment fluid be 10 times of water to soybean quality by soybeans soaking 2-5 hour, by soybean crusher in crushing processing, filter, gained waste liquid is described soybean treatment fluid.
2. as claimed in claim 1ly utilize soybean treatment fluid and crack rice the method for fermenting and producing rice milk beverage, it is characterized in that, described rice milk beverage is placed in 1～4 ℃ of cold chain preservation.
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| CN201210069295.9A CN102599593B (en) | 2012-03-15 | 2012-03-15 | Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice |
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| CN103393119B (en) * | 2013-08-15 | 2015-08-05 | 周长杞 | Grain fruit yoghurt and preparation method thereof |
| CN106174038A (en) * | 2016-07-26 | 2016-12-07 | 张红 | A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology |
| CN113999777A (en) * | 2021-12-13 | 2022-02-01 | 东莞市英芝堂生物工程有限公司 | Ganoderma sinensis with high polysaccharide yield and fermentation production process thereof |
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| JP2961497B2 (en) * | 1994-08-25 | 1999-10-12 | リンナイ株式会社 | Gas regulator |
| CN1504097A (en) * | 2002-11-30 | 2004-06-16 | 廖洪友 | Lotus seed milk |
| CN101057610B (en) * | 2007-05-20 | 2010-05-19 | 山西金绿禾燕麦研究所 | Preparation technology for oats biological fermented milk |
| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
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