CN103503995A - Process for preparing mixed rice bran milk beverage - Google Patents
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Abstract
The invention relates to the technical field of foods and beverages and in particular relates to a process for preparing a mixed rice bran milk beverage. The process for preparing the mixed rice bran milk beverage comprises the following steps: extracting a rice bran liquid, preparing a homogeneous milk solution, adding white granulated sugar into the rice bran liquid, mixing with the homogeneous milk solution, adding pectin, CMC-Na, xanthan gum, sodium citrate, potassium sorbate, sodium hexametaphosphate and potassium tripolyphosphate, and performing pasteurization. According to the mixed rice bran milk beverage, the cane sugar addition amount is 4 percent, the milk powder addition amount is 4 percent, the optimum proportion of the addition amount of the composite stabilizers refers to 0.17 percent of pectin, 0.27 percent of CMC-Na and 0.17 percent of xanthan gum, and the pH value is 4.0. According to the conditions, the color of the mixed product is milk white, the mouthfeel is appropriate in sourness and sweetness, and the mixed rice bran milk beverage is tasty and full of milk flavor. Moreover, the stability is high, the centrifugal precipitation rate is only 1.8 percent, and a sensory evaluation score is 9.4.
Description
Technical field
The present invention relates to food drink technical field, be specifically related to a kind of allotment type rice bran milk beverage preparation technology.
Background technology
Accessory substance when rice bran is paddy husking essence stone roller, contains the unrighted acids such as abundant oleic acid, linoleic acid, also contains the multiple nutritional components such as B family vitamin, vitamin E, dietary fiber, protein, amino acid.Enterprise utilizes rice to make Raw material processing rice bran milk beverage mostly at present.And rice bran is used as offal treatment, cause the wasting of resources, environmental pollution.At present, the processed and applied that the rice bran of usining is raw material be mainly feed addictive, separated rice bran active component as food additives etc., its research in medical-care health food field is becoming focus.
Patent documentation CN201110127679.7 discloses a kind of production method of natural rice bran beverage, and its method is: (1) adds water by raw material rice bran with the ratio of weight ratio 1:3-5, and homogeneous, forms white rice bran underflow; (2) rice bran underflow is preheated to 40-50 ℃, adds complex enzyme for hydrolyzing, hydrolysis 2-6 hour; (3) step (2) enzymolysis liquid is filtered; (4) homogeneous, obtains natural rice bran beverage after sterilization.
Patent documentation CN1327764 discloses a kind of production method of health-care food containing rice bran nutrients, its composition and ratio is percentage by weight: (1) is got rice bran and selected and remove after impurity through general, regulate moisture 10-30%, in temperature, be 120-180 ℃, pressure: 0.3-0.6kpaa, time: under 20-30 condition second, push, and at temperature: 80-120 ℃ dry 1-10 minute, obtain moisture lower than 8 rice bran stably; (2) aforementioned stable rice bran is soaked with drinking water, in material-water ratio 1:3-1:8 room temperature, carry out, the rice bran after soaking is through pulverizing pulping; (3) by the solid water mixture after above-mentioned pulverizing under temperature 35-85 ℃ condition, stir and extract 0.5-3 hour, then carry out screenings separation, the slurries of gained are extract A, gained slag is insoluble solid; (4) insoluble solid that above-mentioned separation obtains adds in agitated kettle by material-water ratio 1:2-1:4, adds protease or AMS 40-80 ten thousand u, under temperature: 50-100 ℃ condition, stirs 0.5-2 hour, then carries out the separated extract B of obtaining of screenings; (5) said extracted liquid A, extract B are merged to mixing, add stevioside: 0.01-0.03, whey powder: 10-20; Natural vanillin: 0.01-0.03, milk powder: 2-7 allocates; (5) through above-mentioned deployed extract direct filling one-tenth product, i.e. rice bran nutrients beverage after sterilizing.
Rice bran is owing to being rich in protein, unrighted acid, several functions material, and is a kind of low irritated food sources, be a kind of good beverage raw material, but the mouthfeel of rice bran drink has problems always, in addition, and the less stable of drink.
Summary of the invention
Object of the present invention is exactly in order to solve above-mentioned weak point of the prior art, and a kind of allotment type rice bran milk beverage preparation technology is provided.
A kind of allotment type rice bran milk beverage preparation technology of the present invention, comprises the steps:
A. rice bran and water are pressed to 1:30(mass volume ratio), be heated to 45 ℃ of lixiviate 1h, then be warming up to 50 ℃ and adjust pH to 8.0, alkali protease is processed 1h, be warming up to 55 ℃ again and adjust pH to 4.5, water-bath cellulase is processed 1.5h, processes gained sample and filters through 200 mesh sieves, standing 1h, gets supernatant rice bran liquid standby;
B. milk powder and water are pressed to 1:10(mass volume ratio), be warming up to 40 ℃ of magnetic agitation 15min, through 200 mesh sieves, filter, be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous milk.
C. in the rice bran liquid in step a, add white granulated sugar, with hot water dissolving, stir 30min, mix, be then forced into 20MPa, be heated to 70 ℃ and obtain homogeneous liquid, be cooled to 40 ℃, through 200 mesh sieves, filter, gained fluid preservation is standby;
D. the milk in step b is mixed with the liquid of gained in step c, stir acid adjustment pH ≈ 3.9-4.0, add pectin, CMC-Na, xanthans, natrium citricum, potassium sorbate, calgon, PTPP, mix, be warming up to 50 ℃ of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out to pasteurize, sterilization temperature is 65 ℃, and sterilization time 30min is filling, storage.
A kind of allotment type of the present invention rice bran milk beverage preparation technology, pectin 0.1-0.3% wherein, CMC-Na0.15-0.35%, xanthans 0.05-0.25%, pectin optimum addition 0.17%, CMC-Na optimum addition 0.27%, xanthans optimum addition 0.17%.
A kind of allotment type of the present invention rice bran milk beverage preparation technology, the total amount 0.15% of calgon and PTPP wherein, the best proportioning of calgon and PTPP is calgon: PTPP=1:1.
A kind of allotment type of the present invention rice bran milk beverage preparation technology, wherein pectin addition 0.17%, CMC addition 0.23%, xanthans addition 0.17%, sucrose addition 4%, milk powder addition 4%, pH is 4.0.
Compared with prior art, tool has the following advantages and beneficial effect in the present invention:
The invention provides a kind of allotment type rice bran milk beverage preparation technology, realized the perfect adaptation of rice bran and milk powder local flavor, sweet mouthfeel is suitable, tasty and refreshing and be no lack of milk, and has good stability, and can realize the object of 1 year above shelf-life.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.But this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to following embodiment, all technology realizing based on content of the present invention all belong to scope of the present invention.
Embodiment 1
Test material
Sucrose, whole milk powder; Citric acid, natrium citricum (food-grade), CMC-Na(food-grade), xanthans (food-grade), pectin (food-grade), potassium sorbate (food-grade), calgon (food-grade), PTPP (food-grade)
Experimental implementation step is as follows:
A. 10g rice bran is mixed with 300ml water, be heated to 45 ℃ of lixiviate 1h, be then warming up to 50 ℃ and adjust pH to 8.0, alkali protease is processed 1h, then is warming up to 55 ℃ of tune pH to 4.5, and water-bath cellulase is processed 1.5h, process gained sample and filter through 200 mesh sieves, standing 1h, gets supernatant rice bran liquid standby;
B. milk powder 20g is mixed with 200mL water, be warming up to 40 ℃ of magnetic agitation 15min, through 200 mesh sieves, filter, be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous milk.
C. in the rice bran liquid in step a, add 20g white granulated sugar, with hot water dissolving, stir 30min, mix, be then forced into 20MPa, be heated to 70 ℃ and obtain homogeneous liquid, be cooled to 40 ℃, through 200 mesh sieves, filter, gained fluid preservation is standby;
D. by the milk in step b with in step c according to mixing, stirring acid adjustment pH is 4.0, add pectin 50g, CMC-Na75g, xanthans 25g, natrium citricum 1g, potassium sorbate 1g, calgon 32.5g, PTPP 32.5g, mix, be warming up to 50 ℃ of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out to pasteurize, sterilization temperature is 65 ℃, and sterilization time 30min is filling, storage.
Embodiment 2
Test material
Sucrose, whole milk powder; Citric acid, natrium citricum (food-grade), CMC-Na(food-grade), xanthans (food-grade), pectin (food-grade), potassium sorbate (food-grade), calgon (food-grade), PTPP (food-grade)
Experimental implementation step is as follows:
A. 10g rice bran is mixed with 300ml water, be heated to 45 ℃ of lixiviate 1h, be then warming up to 50 ℃ and adjust pH to 8.0, alkali protease is processed 1h, then is warming up to 55 ℃ of tune pH to 4.5, and water-bath cellulase is processed 1.5h, process gained sample and filter through 200 mesh sieves, standing 1h, gets supernatant rice bran liquid standby;
B. milk powder 20g is mixed with 200mL water, be warming up to 40 ℃ of magnetic agitation 15min, through 200 mesh sieves, filter, be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous milk.
C. in the rice bran liquid in step a, add 20g white granulated sugar, with hot water dissolving, stir 30min, mix, be then forced into 20MPa, be heated to 70 ℃ and obtain homogeneous liquid, be cooled to 40 ℃, through 200 mesh sieves, filter, gained fluid preservation is standby;
D. by the milk in step b with in step c according to mixing, stirring acid adjustment pH is 3.9, add pectin 105g, CMC-Na135g, xanthans 105g, natrium citricum 5g, potassium sorbate 5g, calgon 32.5g, PTPP 32.5g, mix, be warming up to 50 ℃ of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out to pasteurize, sterilization temperature is 65 ℃, and sterilization time 30min is filling, storage.
Embodiment 3
Test material
Sucrose, whole milk powder; Citric acid, natrium citricum (food-grade), CMC-Na(food-grade), xanthans (food-grade), pectin (food-grade), potassium sorbate (food-grade), calgon (food-grade), PTPP (food-grade)
Experimental implementation step is as follows:
A. 10g rice bran is mixed with 300ml water, be heated to 45 ℃ of lixiviate 1h, be then warming up to 50 ℃ and adjust pH to 8.0, alkali protease is processed 1h, then is warming up to 55 ℃ of tune pH to 4.5, and water-bath cellulase is processed 1.5h, process gained sample and filter through 200 mesh sieves, standing 1h, gets supernatant rice bran liquid standby;
B. milk powder 20g is mixed with 200mL water, be warming up to 40 ℃ of magnetic agitation 15min, through 200 mesh sieves, filter, be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous milk.
C. in the rice bran liquid in step a, add 21g white granulated sugar, with hot water dissolving, stir 30min, mix, be then forced into 20MPa, be heated to 70 ℃ and obtain homogeneous liquid, be cooled to 40 ℃, through 200 mesh sieves, filter, gained fluid preservation is standby;
D. by the milk in step b with in step c according to mixing, stirring acid adjustment pH is 4.0, add pectin 150g, CMC-Na175g, xanthans 125g, natrium citricum 10g, potassium sorbate 10g, calgon 32.5, PTPP 32.5, mix, be warming up to 50 ℃ of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out to pasteurize, sterilization temperature is 65 ℃, and sterilization time 30min is filling, storage.
Embodiment 4 stability experiments
The main reference standard of stability test is the centrifugation rate of blending milk when pH3.9-4.0: measure 100ml blending milk, centrifugal 5 minutes of 3000rpm, accurately weighs precipitation capacity, obtains centrifugation rate:
Single selecting factors: the pectin, 0.15%, 0.2%, 0.25%, 0.3% of addition gradient ratio 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35% CMC-Na, 0.05%, 0.1%, 0.15%, 0.2%, 0.25% xanthans are done the mensuration of single factors to stability influence.
Compound stabilizer: finally with the centrifugation rate criterion of product, will affect three key factor pectin, the CMC-Na of stability, the addition of xanthans, as analysis factor, and is verified three's composite relation.Its addition and combination adopt response surface method, to determine stabilizing agent best of breed and proportioning.
Sensory evaluation: the factor that affects allotment type rice bran milk beverage sense organ belongs to important factor with milk powder, sucrose addition, citric acid addition.In sensory evaluation, with milk powder, sucrose addition, three factors of citric acid addition (weighing with pH), carry out experimental design, and carry out Analysis deterrmination optimum addition.
The impact of single stable agent on rice bran milk beverage stability:
The addition of pectin is within the scope of 0.10%-0.20% time, and the centrifugation rate of rice bran milk beverage reduces along with the increase of pectin addition; Pectin addition is when 0.20%-0.30% scope, and the centrifugation rate of rice bran milk beverage is along with the non-linear increase of increase of pectin amount.The centrifugation rate of rice bran milk beverage is less, and system more tends towards stability, and therefore, selecting the addition 0.20% of pectin is single factor optimum addition.
CMC-Na addition is within the scope of 0.15%-0.30% time, and along with the increase of CMC-Na addition, the centrifugation rate of rice bran milk beverage system presents downward trend; And CMC-Na addition is when 0.30%-0.40%, the centrifugation rate of rice bran milk beverage increases along with the increase of addition.Therefore select CMC-Na addition 0.30% as optimal value.
Xanthans addition is within the scope of 0.05%-0.20% time, and along with the increase of xanthans addition, the centrifugation rate of rice bran milk beverage system is non-linear decline trend; And when xanthans addition is during at 0.20%-0.25%, the centrifugation rate of rice bran milk beverage increases along with the increase of addition.Therefore select xanthans addition 0.20% as optimal value.
The impact of embodiment 5 compound stabilizers on rice bran milk beverage stability
Response surface experimental design: according to experiment of single factor parameters obtained in embodiment 2, take pectin, CMC-Na, xanthans addition upper and lower 0.03% is level, does response surface experimental design, and response surface level value table is in Table 1, and response surface analysis scheme is in Table 2.
Table 1 response surface analysis factor and level
Table 2 response surface experimental design scheme and response
Regression equation and each factor variance are analyzed:
The regression equation that response surface design simulates is:
R1=-56.18+36.80A+332.08B+6.11C-55.56AB+416.67AC-194.44BC-222.22A
2-444.44B
2-27.78C
2
In formula: R1 is centrifugation rate (%); A is pectin addition (%); B is CMC-Na addition (%); C is xanthans addition (%).
The variance analysis of each factor of regression equation is in Table 3:
Table 3 response surface test variance analysis
Note: " * " represents significance
By table 3, can be drawn, while understanding the internal relation between each factor and response with the regression equation of response design gained, good (the correction coefficient r of linear relationship conspicuousness of the independent variable of dependent variable and experimental design
2=0.9440>0.8), and the level of signifiance of model be far smaller than that experimental design requires 0.05, regression model is now extremely significant.From the variance analysis of regression equation, can find out, it is less that item is intended in the mistake of equation, shows that this equation is good to the fitness of experimental result, and the error of experiment is less, therefore the regression equation that, available experimental design obtains replaces the true point of experiment to carry out analysis and prediction to experimental result.
Variance analysis show that to the size order of rice bran milk beverage stability influence be xanthans addition, CMC-Na addition, pectin addition successively.Wherein the impact of xanthans addition is the most remarkable.
To regression equation, go single order partial derivative to equal 0, solving equation group can obtain the limit of model: pectin addition 0.17%, CMC-Na addition 0.27, xanthans addition 0.17.
The sensory evaluation (S..E) of embodiment 6 dairy products and analysis
The organoleptic indicator that rice bran milk beverage is chosen in this experiment is mouthfeel, color and luster and structural state.The control of sour-sweet mouthfeel and color and luster is by regulating the addition of citric acid and sucrose to realize, viscosity and the mouthfeel of milk powder addition major effect rice bran milk beverage.And the addition of citric acid also can affect the pH of system, utilize citric acid, sucrose and milk powder addition to regulate the sense organ of controlling blending milk goods herein.According to pH and sucrose, milk powder addition, make organoleptic effects analysis, product final score is total points 1/3rd.
A table 5 allotment rice bran milk beverage sense organ evaluating meter
The impact of sucrose addition on sour-sweet degree
In sucrose addition 2%-4%, the sensory evaluation of sample improves; When in 4% left and right, present, quality is good.Present moderately sour and sweet, good colour; Along with the increase of sucrose, there is sweet taste overrich in product, covered the tart flavour of blending milk, and sensory evaluation declines.Therefore, sucrose addition 4%.
Sucrose addition 4%, this shows, the minor variations of pH has a great impact the sense organ of allotment rice bran milk beverage.Within the scope of pH3.7-3.8, the quality of dairy products is poor, and sample presents the jaundice of blending milk color, mouthfeel meta-acid; Within the scope of pH3.8-3.9, quality improves gradually; When pH3.9, the color and luster that sample presents and good mouthfeel.When pH is at 3.9-4.1, quality tends towards stability.PH surpasses 4.1, and quality sharply declines.And therefore select pH4.0 as the pH of blending milk beverage.
During milk powder addition 3.5%-4%, along with increase, sensory evaluation scores improves gradually.During 4%-4.5%, scoring changes not quite, marks 9.4 for peak while being 4%.Along with surpassing 4.5%, because viscosity increases, cause mouthfeel to decline, scoring reduces.Therefore select milk powder addition 4%.
The optimal parameter of allotment type rice bran milk beverage: pectin 0.17%, CMC0.23%, xanthans 0.17%, pH4.0, sucrose 4%, milk powder 4%; In this optimum condition, do 5 experiments, experimental result is in Table 4, and centrifugation rate mean value is 1.8%.
Table 4 optimum process condition confirmatory experiment result
When pectin 0.17%, CMC0.23%, xanthans 0.17%, pH4.0, sucrose 4%, during milk powder 4%, the product color that allotment obtains presents milky, and sweet mouthfeel is suitable, tasty and refreshing and be no lack of milk, and have good stability, centrifugation rate only has 1.8%, sensory evaluation marking 9.4.
Claims (7)
1. an allotment type rice bran milk beverage preparation technology, is characterized in that comprising the steps:
A. rice bran and water are pressed to 1:30(mass volume ratio), be heated to 45 ℃ of lixiviate 1h, then be warming up to 50 ℃ and adjust pH to 8.0, alkali protease is processed 1h, be warming up to 55 ℃ again and adjust pH to 4.5, water-bath cellulase is processed 1.5h, processes gained sample and filters through 200 mesh sieves, standing 1h, gets supernatant rice bran liquid standby;
B. milk powder and water are pressed to 1:10(mass volume ratio), be warming up to 40 ℃ of magnetic agitation 15min, through 200 mesh sieves, filter, be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous milk;
C. in the rice bran liquid in step a, add white granulated sugar, with hot water dissolving, stir 30min, mix, be then forced into 20MPa, be heated to 70 ℃ and obtain homogeneous liquid, be cooled to 40 ℃, through 200 mesh sieves, filter, gained fluid preservation is standby;
D. mixing the liquid of the milk in step b and gained in step c, stir acid adjustment pH ≈ 3.9-4.0, add pectin, CMC-Na, xanthans, natrium citricum, potassium sorbate, calgon, PTPP, mix, be warming up to 50 ℃ of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 ℃ and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out to pasteurize, sterilization temperature is 65 ℃, and sterilization time 30min is filling, storage.
2. a kind of allotment type rice bran milk beverage preparation technology according to claim 1, is characterized in that described pectin addition 0.1-0.3%, CMC-Na0.15-0.35%, xanthans 0.05-0.25%.
3. a kind of allotment type rice bran milk beverage preparation technology according to claim 1, is characterized in that described pectin addition 0.17%, CMC-Na addition 0.27%, xanthans addition 0.17%.
4. a kind of allotment type rice bran milk beverage preparation technology according to claim 1, is characterized in that described calgon and the total amount of PTPP are 0.15%.
5. according to a kind of allotment type rice bran milk beverage preparation technology described in claim 1 or 4, it is characterized in that described calgon and the proportioning of PTPP are calgon: PTPP=1:1.
6. a kind of allotment type rice bran milk beverage preparation technology according to claim 1, is characterized in that described sucrose addition 4.0-4.2%.
7. a kind of allotment type rice bran milk beverage preparation technology according to claim 1, is characterized in that described pectin addition 0.17%, CMC addition 0.23%, and xanthans addition 0.17%, sucrose addition 4%, milk powder addition 4%, pH is 4.0.
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| CN104351904A (en) * | 2014-12-05 | 2015-02-18 | 滕幼平 | Bran milk nutritional drink and preparation method thereof |
| CN104996573A (en) * | 2015-09-03 | 2015-10-28 | 哈尔滨泉兴科技有限公司 | Rice bran nutritional beverage and preparation method thereof |
| CN107136215A (en) * | 2017-07-11 | 2017-09-08 | 济源市能力源生物饮品有限公司 | One kind enzymolysis rice bran amino acid boruga and preparation method thereof |
| CN109984195A (en) * | 2019-04-29 | 2019-07-09 | 莒南和信食品有限公司 | A kind of production method of light reconstituted milk yogurt drink |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
| CN109984195A (en) * | 2019-04-29 | 2019-07-09 | 莒南和信食品有限公司 | A kind of production method of light reconstituted milk yogurt drink |
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| Publication number | Publication date |
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| CN103503995B (en) | 2016-01-06 |
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