CN103494295B - Soluble rice protein beverage and preparation method thereof - Google Patents
Soluble rice protein beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103494295B CN103494295B CN201310472797.0A CN201310472797A CN103494295B CN 103494295 B CN103494295 B CN 103494295B CN 201310472797 A CN201310472797 A CN 201310472797A CN 103494295 B CN103494295 B CN 103494295B
- Authority
- CN
- China
- Prior art keywords
- rice
- soluble
- rice protein
- protein
- soluble rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 139
- 235000009566 rice Nutrition 0.000 title claims abstract description 139
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 138
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 39
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000006243 chemical reaction Methods 0.000 claims abstract description 8
- 239000012460 protein solution Substances 0.000 claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000020265 peanut milk Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 16
- 238000005336 cracking Methods 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 12
- 239000006185 dispersion Substances 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 7
- 238000001976 enzyme digestion Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 239000010414 supernatant solution Substances 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 230000008719 thickening Effects 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 37
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007334 copolymerization reaction Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/21—Serine endopeptidases (3.4.21)
- C12Y304/21004—Trypsin (3.4.21.4)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a soluble rice protein beverage and a preparation method thereof. The soluble rice protein beverage is prepared by taking broken rice as raw materials and comprises the steps of immersing the broken rice, grinding, carrying out enzymolysis reaction, separating, concentrating, blending and homogenizing, sterilizing, and fermenting. According to the soluble rice protein beverage prepared by using the method provided by the invention, the nitrogen solution index NSI is more than or equal to 90% and the protein purity is more than or equal to 40%; the soluble rice protein beverage has the advantages of high solubility, good mouth feel, no bitter taste, easiness of being absorbed and the like, can be directly used as a beverage and can also be widely applied to the blending of other protein beverages; the protein content in the beverage is increased and the nutritive value is improved.
Description
Technical field
The invention belongs to field of food, particularly rice protein deep process technology field, more specifically, invention relates to a kind of preparation method of rice soluble protein beverage, also relates to the rice soluble protein beverage prepared according to described method.
Background technology
Rice is one of topmost cereal crops, China is " rice kingdom " in the world in 100 Duo Ge Rice Production states, but at China's rice except as except grain ration, deep processing and utilization rate is very low, annual China is by the recycling rice byproduct of generation more than 3,000 ten thousand t, these byproducts have concentrated the rice nutrient of 64%, wherein rice protein has become the important directions of rice secondary industry, and the exploitation of rice protein and Appropriate application are exactly be based upon deep processing on paddy processing product and byproduct basis and comprehensive utilization.
Although the consumption of rice protein and demand increase increasingly, it is very limited in the application of food service industry, and the function mainly due to it is still unclear, and extracting method is imperfection also.Rice protein contains abundant necessary amino acid, is the outstanding person in grain protein, and each composition of amino acid is reasonable, and the idealized model of recommending with WHO/FAO closely.Rice protein biological value (BV) 77, rank first place position in vegetable protein, but also can compare favourably with the high-quality such as fish, shrimp animal protein.Current research finds, rice protein has the health cares such as prevention cholesterol disease, anticancer change.
But the overwhelming majority is water-fast glutelin in rice protein, limit human body to a great extent to the absorption of albumen and utilization, present stage existing research mainly increases its dissolubility by physics, chemistry, biological modified method.The different protolysate of purposes can be obtained to the rice protein hydrolysis carried out in various degree with proteolytic enzyme, major part can be used as the nutrient protein hardening agent of instant-drink, some then contains the health care of flavour, the present invention obtains highly dissoluble by controlled enzymatic hydrolysis degree, the rice soluble protein that bitter taste is low, be aided with the probio of method interpolation to human body intestinal canal health of fermentation, and by the Fermentation Function of lactic acid bacteria, further mouthfeel is improved to rice protein, prepare sweet and sour taste, without the soluble rice protein beverage that bitter taste mouthfeel is good, this beverage has the delicate fragrance of rice and nutritious, after fermentation, there is important physiological function, improve the absorptivity of human body to rice protein, also comprehensive utilization value and the economic worth of rice protein is improved.
CN101717808A discloses a kind of preparation method with the rice protein of high dissolubility, adopt alkali molten acid to sink rice protein that method obtains is through the how site-directed modification of complex enzyme, with polysaccharide graft copolymerization, the operations such as spraying dry obtain the rice protein of high-dissolvability, wherein nitrogen soluble index NSI >=85%.
CN102165989A discloses a kind of preparation method of soluble rice protein, rice through pulverizing, sizing mixing, deacylated tRNA amine, chelating, neutralization, desalination, the step such as spraying dry, rice soluble protein nitrogen soluble index NSI >=70% wherein obtained, stable emulsifying sex index >=1.2, foaming characteristic >=60.
Summary of the invention
The object of this invention is to provide a kind of preparation method of soluble rice protein beverage.
Another object of the present invention obtains rice soluble protein beverage according to described method.
The present invention is achieved through the following technical solutions.
A kind of soluble rice protein beverage and preparation method thereof, described method comprises following technical step:
(1) soak
To crack rice after removal of impurities process with tap water rinse 2-3 time, discard rice washing water, add water according to weight 1:1-2 ratio of cracking rice and soak 1-2h at 40-50 DEG C of temperature;
(2) defibrination
Cracked rice after immersion step (1) obtained and pulverize, adopt colloid mill to be crushed to 80-100 order, adding water move to Rice & peanut milk concentration is 15-20%, obtains slurries of cracking rice;
(3) enzyme digestion reaction
Weighing scale 0.5-1% trypsase of cracking rice is added, enzymolysis 3-5h at 35-40 DEG C of temperature in the Rice & peanut milk that step (2) is obtained;
(4) be separated
The enzymolysis liquid centrifugation 10min that step (3) is obtained, centrifugal rotational speed is 3000r/min, and the supernatant solution obtained is soluble rice protein;
(5) concentrated
The soluble rice protein solution that step (4) obtains being concentrated, adopting rotatory vacuum to be concentrated into solid containing being 8-12%;
(6) homogeneous is allocated
The soluble rice protein solution (according to dry matter weight gauge) step (5) obtained adds 1-3% glucose, 2-5% beta-schardinger dextrin-, 0.3-1% citric acid, high speed homogenization dispersion 5-10min after mixing, and dispersion rotating speed is 5000-10000r/min;
(7) sterilizing
The soluble rice protein solution sterilizing 5-10min at 90-95 DEG C of temperature step (6) obtained, is then cooled to 40-45 DEG C;
(8) ferment
(according to dry matter weight gauge) 0.005-0.05% mixing lactic acid bacteria bacterial classification is inoculated, at 40-42 DEG C of bottom fermentation 4-6h in sterilized soluble rice protein solution step (7) obtained.
A preferred embodiment of the invention, step (2) slurries after defibrination of cracking rice cross 100 mesh sieves.
A preferred embodiment of the invention, in step (3), the work of trypsase enzyme is 50,000 IU/g.
A preferred embodiment of the invention, the soluble rice protein solution that step (4) obtains is admittedly containing about 1-3%.
A preferred embodiment of the invention, the condition that in step (5), rotatory vacuum is concentrated is: vacuum-0.1MPa, thickening temperature 50-55 DEG C, rotating speed 80-120r/min.
A preferred embodiment of the invention, step (6) can also add differently flavoured fruit vegetable powder, and as strawberry powder, apple powder, fragrant citrus powder etc., addition is dry matter weight 2-4%.
A preferred embodiment of the invention, described in step (8), mixing lactic acid bacteria is all carries out composite for lactobacillus bulgaricus and streptococcus thermophilus according to weighing scale 1:1.
A preferred embodiment of the invention, step (8) lactobacillus bulgaricus viable count is 1 × 10
9cfu/g, streptococcus thermophilus viable count is 1 × 10
9cfu/g.
Beneficial effect of the present invention:
Compared with prior art, the inventive method tool has the following advantages: adopt trypsin hydrolysis rice protein, by regulating enzymatic hydrolysis condition to carry out controlled enzymatic hydrolysis degree, to obtain dissolubility high and without bitter taste, the high-quality rice soluble protein of delicate flavour and other peculiar smell, the method of combining with fermentation again, add and there is the probio can improving the several functions such as human body intestinal canal, by the Fermentation Function of lactic acid bacteria, further mouthfeel is improved to rice protein, obtain mouthfeel to be suitable for, the soluble rice protein beverage that absorption easy to digest and purity of protein are greater than 40%, this beverage not only can directly be drunk, also may be used for the allotment of other liquid beverage, abundant protein content, improve its nutritive value.
Detailed description of the invention
The present invention will be described in more detail below by detailed description of the invention
(1) soak
To crack rice after removal of impurities process with tap water rinse 2-3 time, discard rice washing water, add water according to weight 1:1-2 ratio of cracking rice and soak 1-2h at 40-50 DEG C of temperature;
What the present invention used cracks rice for the accessory substance of Rice producing, will crack rice and again utilize, and can improve its added value.
(2) defibrination
Cracked rice after immersion step (1) obtained and pulverize, adopt colloid mill to be crushed to 80-100 order, adding water move to Rice & peanut milk concentration is 15-20%, obtains slurries of cracking rice;
(3) enzyme digestion reaction
Weighing scale 0.5-1% trypsase of cracking rice is added, enzymolysis 3-5h at 35-40 DEG C of temperature in the Rice & peanut milk that step (2) is obtained;
Trypsase can optionally lysine or arginic carboxy-terminal peptide bond in aminosal, and after its hydrolysis, albumen relative molecular weight is higher, and mouthfeel is better, and almost do not have bitter taste and other peculiar smell, the trypsase enzyme work used in the present invention is 50,000 IU/g.In order to reduce the content of ashes of supernatant soluble protein, in enzymolysis process, not regulating pH, under neutrallty condition, carrying out enzymolysis.
(4) be separated
The enzymolysis liquid centrifugation 10min that step (3) is obtained, centrifugal rotational speed is 3000r/min, and the supernatant solution obtained is soluble rice protein;
Middle protein content of cracking rice is about 6-8%, and due to the selectivity of enzyme effect, trypsase can only hydrolyzable moiety rice protein, and rice protein solution solvable after centrifugation can obtain being hydrolyzed, it is solid containing being generally 1-3%.(5) concentrated
The soluble rice protein solution that step (4) obtains being concentrated, adopting rotatory vacuum to be concentrated into solid containing being 8-12%;
(6) homogeneous is allocated
The soluble rice protein solution (according to dry matter weight gauge) step (5) obtained adds 1-3% glucose, 2-5% beta-schardinger dextrin-, 0.3-1% citric acid, high speed homogenization dispersion 5-10min after mixing, and dispersion rotating speed is 5000-10000r/min;
The generation of soluble rice protein bitter taste is because enzyme exposure of some hydrophobic groups in hydrolytic process causes, at present the relevant debitterizing method of hydrolyzing plant albumen mainly contains the Selective Separation of bitter substance, the application etc. of excision enzyme, adopts beta-schardinger dextrin-embedding, acid system covers and the comprehensive method such as lactic fermentation improves the bitter taste of soluble rice protein in the present invention.
Beta-schardinger dextrin-is tubular structure, its two ends and outside are hydrophily, and cylinder inside is hydrophobicity, and this structure can coated less molecule, part hydrophobic acidic amino acid can be embedded, reducing the bitter taste of albumen, adopt its tart flavour of citric acid pure, covering bitter taste by stimulating taste bud, ferment with lactic acid bacteria, can produce the enzyme system of various complexity in lactic acid bacteria fermentation process, they are hydrolyzed to albumen, carbohydrate and utilize, and improve mouthfeel further.
In order to improve mouthfeel, can also be equipped with fruit vegetable powder in allocation process, such as strawberry powder, apple powder, fragrant citrus powder etc., can make beverage sweet and sour taste.
(7) sterilizing
The soluble rice protein solution sterilizing 5-10min at 90-95 DEG C of temperature step (6) obtained, is then cooled to 40-45 DEG C;
(8) ferment
(according to dry matter weight gauge) 0.005-0.05% mixing lactic acid bacteria bacterial classification is inoculated, at 40-42 DEG C of bottom fermentation 4-6h in sterilized soluble rice protein solution step (7) obtained.
The mixing lactic acid bacteria adopted in the present invention is all to carry out composite for lactobacillus bulgaricus and streptococcus thermophilus according to weighing scale 1:1, and lactobacillus bulgaricus viable count is 1 × 10
9cfu/g, streptococcus thermophilus viable count is 1 × 10
9cfu/g.
Embodiment 1
(1) soak
With 500g Broken rice as its raw material, with tap water rinse 2 times, discard rice washing water, add water according to 1:1 ratio by weight and soak 2h at 40 DEG C of temperature, pulverize, obtain coarse crushing Rice & peanut milk liquid;
(2) defibrination
The coarse crushing Rice & peanut milk colloid mill fine crushing that step (1) is obtained, cross 100 mesh sieves, the concentration adding water move to slurries is 15%, obtains Rice & peanut milk liquid in small, broken bits;
(3) enzyme digestion reaction
The Rice & peanut milk liquid pH in small, broken bits that step (2) obtains is 6.34, adds weighing scale 0.5% trypsase of cracking rice, enzymolysis 3h at 37 DEG C of temperature;
(4) be separated
The enzymolysis liquid centrifugation 10min that step (3) is obtained, centrifugal rotational speed is 3000r/min, and the supernatant solution obtained is soluble rice protein, Gu containing being 1.4%;
(5) concentrated
Concentrated by the soluble rice protein solution that step (4) obtains, adopt rotatory vacuum to concentrate: vacuum-0.1MPa, thickening temperature 52 DEG C, rotating speed 90r/min, after concentrated, rice protein is solid containing being 9.6%.
(6) homogeneous is allocated
The soluble rice protein solution (according to dry matter weight gauge) step (5) obtained adds 1% glucose, 2% beta-schardinger dextrin-, 0.5% citric acid, high speed homogenization dispersion 8min after mixing, and dispersion rotating speed is 7000r/min;
(7) sterilizing
The soluble rice protein solution sterilizing 10min at 92 DEG C step (6) obtained, is then cooled to 40 DEG C;
(8) ferment
Inoculation (according to dry matter weight gauge) 0.01% mixing lactic acid bacteria bacterial classification in sterilized soluble rice protein solution step (7) obtained, at 40-42 DEG C of bottom fermentation 4h.
The soluble rice protein beverage purity of protein 41.2% obtained, admittedly be 4.62 containing 10.1%, pH, mouthfeel slightly puts bitter taste.
Embodiment 2
(1) soak
With 500g Broken rice as its raw material, with tap water rinse 2 times, discard rice washing water, add water according to 1:1 ratio by weight and soak 2h at 42 DEG C of temperature, pulverize, obtain coarse crushing Rice & peanut milk liquid;
(2) defibrination
The coarse crushing Rice & peanut milk colloid mill fine crushing that step (1) is obtained, cross 100 mesh sieves, the concentration adding water move to slurries is 17%, obtains Rice & peanut milk liquid in small, broken bits;
(3) enzyme digestion reaction
The Rice & peanut milk liquid pH in small, broken bits that step (2) obtains is 6.25, adds weighing scale 0.8% trypsase of cracking rice, enzymolysis 3h at 37 DEG C of temperature;
(4) be separated
The enzymolysis liquid centrifugation 10min that step (3) is obtained, centrifugal rotational speed is 3000r/min, and the supernatant solution obtained is soluble rice protein, Gu containing being 2.1%;
(5) concentrated
Concentrated by the soluble rice protein solution that step (4) obtains, adopt rotatory vacuum to concentrate: vacuum-0.1MPa, thickening temperature 53 DEG C, rotating speed 100r/min, after concentrated, rice protein is solid containing being 10.3%.(6) homogeneous is allocated
The soluble rice protein solution (according to dry matter weight gauge) step (5) obtained adds 2% glucose, 4% beta-schardinger dextrin-, 0.6% citric acid, high speed homogenization dispersion 8min after mixing, and dispersion rotating speed is 6000r/min;
(7) sterilizing
The soluble rice protein solution sterilizing 10min at 92 DEG C step (6) obtained, is then cooled to 42 DEG C;
(8) ferment
Inoculation (according to dry matter weight gauge) 0.02% mixing lactic acid bacteria bacterial classification in sterilized soluble rice protein solution step (7) obtained, at 40-42 DEG C of bottom fermentation 5h.
The soluble rice protein beverage purity of protein 43.8% obtained, admittedly be 4.37 containing 11%, pH, does not almost have bitter taste.
Embodiment 3
(1) soak
With 500g Broken rice as its raw material, with tap water rinse 2 times, discard rice washing water, add water according to 1:1 ratio by weight and soak 2h at 42 DEG C of temperature, pulverize, obtain coarse crushing Rice & peanut milk liquid;
(2) defibrination
The coarse crushing Rice & peanut milk colloid mill fine crushing that step (1) is obtained, cross 100 mesh sieves, the concentration adding water move to slurries is 16%, obtains Rice & peanut milk liquid in small, broken bits;
(3) enzyme digestion reaction
The Rice & peanut milk liquid pH in small, broken bits that step (2) obtains is 6.29, adds weighing scale 0.9% trypsase of cracking rice, enzymolysis 4h at 37 DEG C of temperature;
(4) be separated
The enzymolysis liquid centrifugation 10min that step (3) is obtained, centrifugal rotational speed is 3000r/min, and the supernatant solution obtained is soluble rice protein, Gu containing being 2.5%;
(5) concentrated
Concentrated by the soluble rice protein solution that step (4) obtains, adopt rotatory vacuum to concentrate: vacuum-0.1MPa, thickening temperature 52 DEG C, rotating speed 120r/min, after concentrated, rice protein is solid containing being 12.2%.(6) homogeneous is allocated
The soluble rice protein solution (according to dry matter weight gauge) step (5) obtained adds 2% glucose, 5% beta-schardinger dextrin-, 0.7% citric acid, high speed homogenization dispersion 8min after mixing, and dispersion rotating speed is 5000r/min;
(7) sterilizing
The soluble rice protein solution sterilizing 10min at 92 DEG C step (6) obtained, is then cooled to 42 DEG C;
(8) ferment
Inoculation (according to dry matter weight gauge) 0.03% mixing lactic acid bacteria bacterial classification in sterilized soluble rice protein solution step (7) obtained, at 40-42 DEG C of bottom fermentation 4h.
The soluble rice protein beverage purity of protein 44.2% obtained, admittedly be 4.32 containing 13.1%, pH, does not almost have bitter taste, slightly tart flavour.
Claims (5)
1. a preparation method for soluble rice protein beverage, is characterized in that, comprises enzyme digestion reaction and fermentation step, and concrete steps are:
(1) soak
Crack rice with tap water rinse 2-3 time after removal of impurities process, discard rice washing water, according to cracking rice, weight 1:1-2 ratio adds water, at 40-50 DEG C of temperature, soak 1-2h;
(2) defibrination
Cracked rice after immersion step (1) obtained and pulverize, adopt colloid mill to be crushed to 80-100 order, adding water move to Rice & peanut milk concentration is 15-20%, obtains slurries of cracking rice;
(3) enzyme digestion reaction
Weighing scale 0.5-1% trypsase of cracking rice is added, enzymolysis 3-5h at 35-40 DEG C of temperature in the Rice & peanut milk that step (2) is obtained; The work of trypsase enzyme is 50,000 IU/g;
(4) be separated
The enzymolysis liquid centrifugation 10min that step (3) is obtained, centrifugal rotational speed is 3000r/min, and the supernatant solution obtained is soluble rice protein; Soluble rice protein solution solid content 1-3%;
(5) concentrated
The soluble rice protein solution that step (4) obtains being concentrated, adopting rotatory vacuum to be concentrated into solid containing being 8-12%; The condition that rotatory vacuum concentrates is: vacuum-0.1MPa, thickening temperature 50-55 DEG C, rotating speed 80-120r/min;
(6) homogeneous is allocated
Soluble rice protein solution step (5) obtained adds according to dry matter weight gauge 1-3% glucose, 2-5% beta-schardinger dextrin-, 0.3-1% citric acid, high speed homogenization dispersion 5-10min after mixing, and dispersion rotating speed is 5000-10000r/min;
(7) sterilizing
The soluble rice protein solution sterilizing 5-10min at 90-95 DEG C of temperature step (6) obtained, is then cooled to 40-45 DEG C;
(8) ferment
Inoculate according to dry matter weight gauge 0.005-0.05% mixing lactic acid bacteria bacterial classification in the sterilized soluble rice protein solution that step (7) is obtained, at 40-42 DEG C of bottom fermentation 4-6h; Described mixed lactic bacterial classification is that lactobacillus bulgaricus and streptococcus thermophilus carry out composite according to weighing scale 1:1; Lactobacillus bulgaricus viable count is 1 × 10
9cfu/g, streptococcus thermophilus viable count is 1 × 10
9cfu/g.
2. method according to claim 1, is characterized in that, step (2) slurries after defibrination of cracking rice cross 100 mesh sieves.
3. method according to claim 1, is characterized in that, step (6) also adds differently flavoured fruit vegetable powder, and addition is dry matter weight 2-4%.
4. method according to claim 3, is characterized in that, described fruit vegetable powder is selected from the one in strawberry powder, apple powder, fragrant citrus powder.
5. a soluble rice protein beverage, is characterized in that, the method according to any one of claim 1-4 is prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310472797.0A CN103494295B (en) | 2013-10-11 | 2013-10-11 | Soluble rice protein beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310472797.0A CN103494295B (en) | 2013-10-11 | 2013-10-11 | Soluble rice protein beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103494295A CN103494295A (en) | 2014-01-08 |
| CN103494295B true CN103494295B (en) | 2015-05-20 |
Family
ID=49859634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310472797.0A Active CN103494295B (en) | 2013-10-11 | 2013-10-11 | Soluble rice protein beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494295B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473272B (en) * | 2014-12-02 | 2016-05-11 | 宁夏万齐米业有限公司 | Matrimony vine rice fermentation breast and manufacture method thereof |
| CN105385172B (en) * | 2015-12-03 | 2017-12-12 | 邳州高新区生物医药研究院有限公司 | A kind of preparation method of the modified ultralight clay of glutinous rice base |
| CN107259262A (en) * | 2017-06-08 | 2017-10-20 | 全椒县崇明米业有限公司 | A kind of preparation method of nutritious rice milk beverage |
| CN107365653A (en) * | 2017-06-08 | 2017-11-21 | 全椒县崇明米业有限公司 | A kind of pleasant rice milk beverage preparation method of flavor |
| CN107334024A (en) * | 2017-08-02 | 2017-11-10 | 集美大学 | A kind of preparation method for the rice beverage that ferments |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108765C (en) * | 1999-03-29 | 2003-05-21 | 安徽省天长市食品机械厂 | Rice-drink production process |
| KR101286214B1 (en) * | 2010-07-26 | 2013-07-15 | 충남대학교산학협력단 | Superior antioxidant rice fermented drinks containing Spirulina, and soy bean |
| CN102224967B (en) * | 2011-05-17 | 2013-03-13 | 天津科技大学 | Production method of natural rice bran beverage |
| CN102356912B (en) * | 2011-11-02 | 2013-03-13 | 黑龙江省龙蛙粮油进出口有限公司 | Preparation method of probiotic fermented rice milk |
-
2013
- 2013-10-11 CN CN201310472797.0A patent/CN103494295B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103494295A (en) | 2014-01-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105124577B (en) | A kind of preparation method of pectase | |
| CN103992918B (en) | Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof | |
| CN103494295B (en) | Soluble rice protein beverage and preparation method thereof | |
| CN104621253A (en) | Activated yellow slurry water lactic acid beverage and production process thereof | |
| CN104068418B (en) | A kind of sea cucumber drink production method that strengthens immunity | |
| CN105594873A (en) | Preparation method of soya-bean milk | |
| CN102613290A (en) | Black corn sour milk and preparation method thereof | |
| CN104542970A (en) | A multi-bacteria fermented Chinese yam beverage and a preparation method thereof | |
| CN104824170B (en) | A kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt | |
| CN105918460A (en) | Probiotics cereal yogurt and preparation method thereof | |
| CN102077866A (en) | Preparation method of spirulina nutritious yoghourt | |
| CN108651972A (en) | A kind of fermentation rose paste and preparation method thereof | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN110537583A (en) | Preparation method of Chinese yam yoghourt | |
| CN107455477B (en) | Preparation method of high-protein low-phytate plant type rice bran yoghourt | |
| CN103734851B (en) | Method for preparing non-milk probiotic beverage based on aspergillus oryzae culture | |
| CN104430867A (en) | Preparation method of living bacterium type red jujube acid milk beverage | |
| CN103168852A (en) | Jujube yoghourt containing poria cocos and preparation method thereof | |
| CN101210217B (en) | Sarcocarp type aloe fermentation milk wine and producing method thereof | |
| CN104026246B (en) | A kind of flavor fermentation soya-bean milk formula and preparation method | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN103168848A (en) | Jujube yoghourt containing coconut milk and preparation method thereof | |
| CN103168851B (en) | Jujube yoghourt containing buckwheat and preparation method thereof | |
| CN103004986B (en) | Rana japonica oil fermented drink and method for preparing same | |
| CN109287901A (en) | A kind of homofolic acid corn lactic acid fermentation beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170119 Address after: 214062 Jiangsu city of Wuxi province Qing Qi Road No. 86 room 312B Patentee after: WUXI CHUCHEN BIOTECHNOLOGY CO., LTD. Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan Univ |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170419 Address after: 214171 Jiangsu province Wuxi Yanqiao Huishan Economic Development Zone, supporting the District Road No. 1 Yan Sheng Patentee after: Wuxi golden Agriculture Biotechnology Co., Ltd. Address before: 214062 Jiangsu city of Wuxi province Qing Qi Road No. 86 room 312B Patentee before: WUXI CHUCHEN BIOTECHNOLOGY CO., LTD. |