CN103503995B - A kind of allotment type rice bran milk beverage preparation technology - Google Patents
A kind of allotment type rice bran milk beverage preparation technology Download PDFInfo
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Abstract
The present invention relates to food beverage technology field, be specifically related to a kind of allotment type rice bran milk beverage preparation technology.Allotment type rice bran milk beverage preparation technology of the present invention comprises the steps: to extract rice bran liquid, configuration homogeneous milk, adds white granulated sugar in rice bran liquid, mixes with homogeneous milk, adds pectin, CMC-Na, xanthans, natrium citricum, potassium sorbate, calgon, PTPP, carries out pasteurize.Sucrose addition 4% in this allotment type rice bran milk beverage, milk powder addition 4%, the optimum proportioning of compound stabilizer addition is pectin 0.17%, CMC-Na0.27%, xanthans 0.17%, pH4.0; Under such condition, allocate the product color that obtains and present milky, sweet mouthfeel is suitable, tasty and refreshing and be no lack of milk, and has good stability, and centrifugation rate only has 1.8%, sensory evaluation marking 9.4.
Description
Technical field
The present invention relates to food beverage technology 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, containing the abundant unrighted acid such as oleic acid, linoleic acid, also containing multiple nutritional components such as B family vitamin, vitamin E, dietary fiber, protein, amino acid.Current enterprise utilizes rice to make Raw material processing rice bran milk beverage mostly.And rice bran is by as offal treatment, cause the wasting of resources, environmental pollution.At present, with rice bran be raw material processed and applied mainly feed addictive, be separated rice bran active component as food additives etc., it becomes focus in the research in medical-care health food field.
Patent document CN201110127679.7 discloses a kind of production method of natural rice bran beverage, and its method is: raw material rice bran adds water with the ratio of weight ratio 1:3-5 by (1), homogeneous, forms white rice bran underflow; (2) rice bran underflow is preheated to 40-50 DEG C, adds complex enzyme for hydrolyzing, hydrolysis 2-6 hour; (3) step (2) enzymolysis liquid is filtered; (4) homogeneous, namely obtains natural rice bran beverage after sterilization.
Patent document CN1327764 discloses a kind of production method of health-care food containing rice bran nutrients, its composition and ratio percentage by weight: (1) is got rice bran and selected after removal impurity through general, regulate moisture 10-30%, be 120-180 DEG C in temperature, pressure: 0.3-0.6kpaa, time: extrude under 20-30 condition second, and in temperature: dry 1-10 minute at 80-120 DEG C, obtain moisture lower than 8 rice bran stably; (2) soaked by aforementioned stable rice bran drinking water, carry out in material-water ratio 1:3-1:8 room temperature, the rice bran after soaking is through pulverizing pulping; (3) by the solid water mixture after above-mentioned pulverizing under temperature 35-85 DEG C of condition, stir extract 0.5-3 hour, then carry out screenings separation, the slurries of gained are extract A, and 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, in temperature: under 50-100 DEG C of condition, stirs 0.5-2 hour, then carries out screenings and be separated to obtain extract B; (5) said extracted liquid A, extract B are merged 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 after sterilizing, i.e. rice bran nutrients beverage.
Rice bran owing to being rich in protein, unrighted acid, several functions material, and is a kind of hypoallergenic foods source, 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 to solve above-mentioned weak point of the prior art, provides a kind of allotment type rice bran milk beverage preparation technology.
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 1:30(mass volume ratio), be heated to 45 DEG C of lixiviate 1h, then be warming up to 50 DEG C and adjust pH to 8.0, basic protein ferment treatment 1h, be warming up to 55 DEG C again and adjust pH to 4.5, water-bath cellulase process 1.5h, process gained sample is through 200 mesh screen, leave standstill 1h, get supernatant rice bran liquid for subsequent use;
B. milk powder and water are pressed 1:10(mass volume ratio), be warming up to 40 DEG C of magnetic agitation 15min, through 200 mesh screen, be forced into 20MPa, be heated to 70 DEG C 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 DEG C and obtain homogeneous liquid, be cooled to 40 DEG C, through 200 mesh screen, gained fluid preservation is for subsequent use;
D. the liquid of the milk in step b with the gained in step c is mixed, 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 DEG C of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 DEG C and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out pasteurize, sterilization temperature is 65 DEG C, and sterilization time 30min is filling, storage.
A kind of allotment type of the present invention rice bran milk beverage preparation technology, wherein pectin 0.1-0.3%, 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 wherein total amount 0.15% of calgon and PTPP, the optimum 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, achieve 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 more than 1 year shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.But this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to following embodiment, all technology realized 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)
Laboratory operating procedures is as follows:
A. 10g rice bran is mixed with 300ml water, be heated to 45 DEG C of lixiviate 1h, be then warming up to 50 DEG C and adjust pH to 8.0, basic protein ferment treatment 1h, then be warming up to 55 DEG C of tune pH to 4.5, water-bath cellulase process 1.5h, process gained sample, through 200 mesh screen, leaves standstill 1h, gets supernatant rice bran liquid for subsequent use;
B. milk powder 20g is mixed with 200mL water, be warming up to 40 DEG C of magnetic agitation 15min, through 200 mesh screen, be forced into 20MPa, be heated to 70 DEG C 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 DEG C and obtain homogeneous liquid, be cooled to 40 DEG C, through 200 mesh screen, gained fluid preservation is for subsequent use;
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 DEG C of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 DEG C and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out pasteurize, sterilization temperature is 65 DEG C, 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)
Laboratory operating procedures is as follows:
A. 10g rice bran is mixed with 300ml water, be heated to 45 DEG C of lixiviate 1h, be then warming up to 50 DEG C and adjust pH to 8.0, basic protein ferment treatment 1h, then be warming up to 55 DEG C of tune pH to 4.5, water-bath cellulase process 1.5h, process gained sample, through 200 mesh screen, leaves standstill 1h, gets supernatant rice bran liquid for subsequent use;
B. milk powder 20g is mixed with 200mL water, be warming up to 40 DEG C of magnetic agitation 15min, through 200 mesh screen, be forced into 20MPa, be heated to 70 DEG C 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 DEG C and obtain homogeneous liquid, be cooled to 40 DEG C, through 200 mesh screen, gained fluid preservation is for subsequent use;
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 DEG C of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 DEG C and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out pasteurize, sterilization temperature is 65 DEG C, 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)
Laboratory operating procedures is as follows:
A. 10g rice bran is mixed with 300ml water, be heated to 45 DEG C of lixiviate 1h, be then warming up to 50 DEG C and adjust pH to 8.0, basic protein ferment treatment 1h, then be warming up to 55 DEG C of tune pH to 4.5, water-bath cellulase process 1.5h, process gained sample, through 200 mesh screen, leaves standstill 1h, gets supernatant rice bran liquid for subsequent use;
B. milk powder 20g is mixed with 200mL water, be warming up to 40 DEG C of magnetic agitation 15min, through 200 mesh screen, be forced into 20MPa, be heated to 70 DEG C 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 DEG C and obtain homogeneous liquid, be cooled to 40 DEG C, through 200 mesh screen, gained fluid preservation is for subsequent use;
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 DEG C of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 DEG C and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out pasteurize, sterilization temperature is 65 DEG C, and sterilization time 30min is filling, storage.
Embodiment 4 stability experiment
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, and precise precipitation capacity, obtains centrifugation rate:
Single factor test is selected: the pectin of addition gradient proportion 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.15%, 0.2%, 0.25%, 0.3%, the CMC-Na of 0.35%, 0.05%, 0.1%, 0.15%, 0.2%, the xanthans of 0.25% does the mensuration of single factors to stability influence.
Compound stabilizer: final with the centrifugation rate criterion of product, using affect three key factor pectin of stability, CMC-Na, xanthans addition as analysis factor, and verify the composite relation of three.Its addition and combination adopt response phase method, to determine stabilizing agent best of breed and proportioning.
Sensory evaluation: the factor affecting allotment type rice bran milk beverage sense organ belongs to important factor with milk powder, sucrose addition, citric acid addition.In sensory evaluation, carry out experimental design with milk powder, sucrose addition, citric acid addition (weighing with pH) three factors, and carry out analysis and determine optimum addition.
Single stable agent is on the impact of rice bran milk beverage stability:
When the addition of pectin is within the scope of 0.10%-0.20%, 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, the addition 0.20% selecting pectin is single factor test optimum addition.
When CMC-Na addition is within the scope of 0.15%-0.30%, 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.
When xanthans addition is within the scope of 0.05%-0.20%, 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 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.
Embodiment 5 compound stabilizer is on the impact of rice bran milk beverage stability
Response surface experimental design: according to experiment of single factor parameters obtained in embodiment 2, with pectin, CMC-Na, xanthans addition upper and lower 0.03% for level, do response surface experimental design, 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 and response
Regression equation and each analysis of variance:
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:
The variance analysis of table 3 response surface experiments
Note: " * " represents significance
Can be drawn by table 3, when 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.As can be seen from the variance analysis of regression equation, the mistake plan item of equation is less, and show that this equation is good to the fitness of experimental result, 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.
Go first-order partial derivative to equal 0 to regression equation, 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, the viscosity of milk powder addition major effect rice bran milk beverage and mouthfeel.And the addition of citric acid also can affect the pH of system, utilize the sense organ of citric acid, sucrose and milk powder addition regulable control blending milk goods herein.Make organoleptic effects analysis according to pH and sucrose, milk powder addition, product final score is 1/3rd of total score.
A table 5 allotment rice bran milk beverage sense organ evaluating meter
Sucrose addition is on the impact of sour-sweet degree
In sucrose addition 2%-4%, the sensory evaluation of sample improves; When presenting about 4% time, quality is good.Present moderately sour and sweet, good colour; Along with the increase of sucrose, there is sweet taste overrich in product, masks 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 preservation of dairy products is poor, and sample presents blending milk yellowish, 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 is more than 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 change is little, marks 9.4 for peak when being 4%.Along with more than 4.5%, because viscosity increases, cause mouthfeel to decline, scoring reduces.Therefore milk powder addition 4% is selected.
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%; Do 5 experiments in this optimum condition, 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%, allocate the product color obtained and present milky, 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 (6)
1. an allotment type rice bran milk beverage preparation technology, is characterized in that comprising the steps:
A. rice bran and water are pressed mass volume ratio 1:30, be heated to 45 DEG C of lixiviate 1h, then be warming up to 50 DEG C and adjust pH to 8.0, basic protein ferment treatment 1h, be warming up to 55 DEG C again and adjust pH to 4.5, water-bath cellulase process 1.5h, process gained sample is through 200 mesh screen, leave standstill 1h, get supernatant rice bran liquid for subsequent use;
B. milk powder and water are pressed mass volume ratio 1:10, be warming up to 40 DEG C of magnetic agitation 15min, through 200 mesh screen, be forced into 20MPa, be heated to 70 DEG C and obtain homogeneous milk;
C. in the rice bran liquid in step a, add white granulated sugar, heating makes it to dissolve, and stir 30min, mix, be then forced into 20MPa, be heated to 70 DEG C and obtain homogeneous liquid, be cooled to 40 DEG C, through 200 mesh screen, gained fluid preservation is for subsequent use;
D. the milk in step b is mixed with the liquid of gained in step c, stirring acid adjustment pH is 3.9-4.0, add pectin, CMC-Na, xanthans, natrium citricum, potassium sorbate, calgon, PTPP, mix, be warming up to 50 DEG C of insulated and stirred 10min, then be forced into 20MPa, be heated to 70 DEG C and obtain homogeneous blending milk;
E. the blending milk in steps d is carried out pasteurize, sterilization temperature is 65 DEG C, 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-Na addition 0.15-0.35%, xanthans addition 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 the total amount of described calgon and PTPP is 0.15%.
5. the one allotment type rice bran milk beverage preparation technology according to claim 1 or 4, is characterized in that the proportioning of described calgon and PTPP is 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 white granulated sugar addition 4.0-4.2%.
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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 |
| 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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| CN1135936C (en) * | 2000-06-08 | 2004-01-28 | 无锡轻工大学 | Method for producing health-care food containing rice bran nutrients |
| CN102132735B (en) * | 2010-12-17 | 2013-01-23 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product added with rice bran polypeptides and preparation method thereof |
| CN102224967B (en) * | 2011-05-17 | 2013-03-13 | 天津科技大学 | Production method of natural rice bran beverage |
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