CN106359594A - Functional drinking type rye-flavored fermented milk and preparation method thereof - Google Patents
Functional drinking type rye-flavored fermented milk and preparation method thereof Download PDFInfo
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- CN106359594A CN106359594A CN201610752768.3A CN201610752768A CN106359594A CN 106359594 A CN106359594 A CN 106359594A CN 201610752768 A CN201610752768 A CN 201610752768A CN 106359594 A CN106359594 A CN 106359594A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses a preparation method of functional drinking type rye-flavored fermented milk, and belongs to the technical field of dairy foods. The preparation method comprises the following steps of: A, performing mixing: raising the temperature of fresh milk to 50-60 DEG C, adding condensed whey protein, cane sugar, rye condensed juice and a compounding thickening agent, and performing stirring and mixing for 15-30min so as to obtain mixed liquor; B, performing homogenizing: homogenizing the mixed liquor at the temperature of 60-65 DEG C and at the pressure of 20+/-2MPa so as to obtain homogenized mixed liquor; C, performing sterilization: sterilizing the homogenized mixed liquor at the temperature of 95+/-3 DEG C for 5min, and reducing the temperature to 30+/-1 DEG C; D, performing fermentation: inoculating a fermenting agent to the sterilized mixed liquor, performing fermentation at the temperature of 30+/-1 DEG C for 12-16 hours, and when the titration acidity reaches 80-90 DEG T or when pH is 4.3-4.4, finishing the fermentation; and E, obtaining finished products: homogenizing the material liquor obtained in the step D under the environment of temperature being 15-20 DEG C and pressure being 5-20MPa so that the preparation of the functional drinking type rye flavored fermented milk is completed.
Description
Technical field
The invention belongs to technical field of processing dairy products.It is related to a kind of fermentation milk and preparation method thereof, more specifically, this
Bright it is related to a kind of function and drinks type rye (Secale cereale L.) flavored fermented milk and preparation method thereof.
Background technology
Rye (Secale cereale L.) concentrated juice is that the Fructus Hordei Germinatus of high-quality make wheat juice after baking variable color, pulverizing, digesting, and wheat juice is through extracting, mistake
Filter, concentrated in vacuo be obtained, be a kind of wholefood originating completely from corn, it contain abundant maltose, Fructose, glucose,
The necessary aminoacid of protein, small-molecular peptides, human body and multivitamin, mineral, also contain the β-Portugal with health care
Polysaccharide and tocopherol.Nowadays economic development, the propensity to consume of natural health is outstanding day by day, and rye (Secale cereale L.) juice beverage is in American-European countries with every
The speed steady-state growth in year 4% about.
Drinking yoghourt is a kind of lactobacillus-fermented product of low-viscosity.This product ferment local-flavor is strong, delicate mouthfeel, stream
Dynamic property is good.The dairy industry new product concept in the whole world is all moving towards health, high-endization, and Yoghourt includes drinking yoghourt due to going deep into people
The healthy image of the heart, is the main carriers of health concept, and drinking yoghourt is fastest-rising sub- product in Yoghourt category in recent years
Class, its compound growth rate is far above common spoon feeding habits Yoghourt.
According to experiment, rye (Secale cereale L.) concentrated juice is allocated with the Yoghourt after fermentation homogenizing, and the local flavor of product is poor, and goes out in the shelf-life
Existing bleed lamination.
Therefore, research a kind of have the good function drinking yoghourt of rye (Secale cereale L.) local flavor, shelf-life internal stability have important
Meaning.The flavored fermented milk of rye (Secale cereale L.) and milk combination is blank in the market.
Content of the invention
The technical problem to be solved in the present invention is to provide a kind of function to drink type rye (Secale cereale L.) flavored fermented milk and preparation method thereof,
Make rye (Secale cereale L.) concentrated juice and Yoghourt perfect adaptation, solve the quality problems that bleed layering occurs in shelf life.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of function drinks type rye (Secale cereale L.) flavored fermented milk, and the component of raw material and percentage by weight be,
Fresh milk 80%-90%, sucrose 7%-10%, concentrated lactoalbumin 0.5-1.5%, rye (Secale cereale L.) concentrated juice 0.5-3.0%, compounding thickening
Agent 0.3%-0.7%, balance of deionized water.
Further improvement of the present invention is: described compounding thickener ingredients are pectin, agar, citrus fiber, mono-/bis-are sweet
At least three kinds combinations in oil and fat acid esters, gelatin, physically denatured starch.
Further improvement of the present invention is: in described compounding thickening agent, composition and parts by weight are,
Pectin 0.5-3.0, agar 0.5-2.0, citrus fiber 1.0-2.5, mono-/bis-fatty acid glyceride 0.5-1.0, gelatin 1.0-
4.0, physically denatured starch 1.0-3.0.
A kind of function drinks the preparation method of type rye (Secale cereale L.) flavored fermented milk, comprises the following steps:
A, mixing, fresh milk is warming up to 50-60 DEG C, adds concentrated lactoalbumin, sucrose, rye (Secale cereale L.) concentrated juice, compounding thickening agent
Stirring mixing 15-30min, obtains mixed liquor；
B, homogenizing, by mixed liquor 60-65 DEG C, 20 ± 2mpa pressure carry out homogenizing, obtain intimate mixing liquid；
C, sterilization, by intimate mixing liquid at 95 ± 3 DEG C, sterilize 5min, and is cooled to 30 ± 1 DEG C；
D, fermentation, the inoculating starter in the mixed liquor after sterilization, 30 ± 1 DEG C of bottom fermentation 12-16 hours, titratable acidity reaches
During 80-90 ° of t or ph4.3-4.4, terminate fermentation；
E, finished product, by step d gained feed liquid under temperature 15-20 DEG C, pressure 5-20mpa environment homogenizing, preparation completes.
Further improvement of the present invention is: the preparation method of described rye (Secale cereale L.) concentrated juice, comprises the following steps:
A1, dried malt is added water to soak 6 ~ 8 hours, takes out after draining；
B1, the Fructus Hordei Germinatus after draining load fries stove, is warming up to 48 DEG C ~ 52 DEG C maintenance 30 ~ 40min, carries out protein and divide
Solution；
C1, is warming up to 65 DEG C -68 DEG C, carries out 20 ~ 30min and carries out saccharifying, then is heated to 160 DEG C ~ 180 in 30min
℃；Subsequently at a temperature of 200 DEG C ~ 210 DEG C, keep 30min, when smelling strong burnt odor abnormal smells from the patient, then heat Fructus Hordei Germinatus to 220
DEG C ~ 230 DEG C of holding 10-20min, you can come out of the stove, after natural cooling, obtain sprout of Secale cereale L.；
D1, is added in brew kettle after the sprout of Secale cereale L. preparing is crushed and is warming up to 60 ~ 65 DEG C of addition saccharifying enzyme insulation 30-
60min, is filtered to obtain wheat juice stock solution, concentrated in vacuo afterwards obtains concentrating rye (Secale cereale L.) juice.
Further improvement of the present invention is: leaven described in step d includes Lactococcus lactis subsp.lactis, Lactococcus lactis
In bacterium subsp. cremoris, lactococcus lactis biacetyl subspecies, lactobacillus rhamnosuss, streptococcus thermophiluss and Lactobacillus bulgaricus extremely
Few two kinds of combinations.
Further improvement of the present invention is: the addition of leaven described in step d is 200u/t.
Due to adopting technique scheme, have the beneficial effects that produced by the present invention:
Concentrated lactoalbumin in the present invention is mainly used in providing dry matter content and lifting delicate mouthfeel smoothness；Compounding thickening
Agent gives the stable colloid property of product and endurance of cutting, and the offer of the flavor fermentation milk product to the present invention in the present invention
Homogeneous smooth mouthfeel and full greasy feel；Rye (Secale cereale L.) concentrated juice gives the color and luster to black gray expandable for the product light wheat color in the present invention
And strong rye (Secale cereale L.) local flavor and contribute to shorten leaven fermentation time.Leaven is the main founder of this product local flavor,
There is provided strong ferment Flavor and rye (Secale cereale L.) concentrated juice local flavor perfect adaptation for product.Function of the present invention drinks type rye (Secale cereale L.) wind
Taste fermentation milk, by the collective effect of component each in dispensing so that shelf life internal stability is good, cold at 2-6 DEG C
Hide in environment and store up to 21 days.There is reduction blood glucose, blood fat and the functional characteristic such as cholesterol, digestion promoting and enhance immunity.
For improving the local flavor of fermentation milk of the present invention further, in composition of the present invention, also edible essence can be added, described
Edible essence can be one or more of synthetic fragrance, natural essence and natural equivalent essence；
The present invention carries out temperature control homogenizing to Yoghourt material after fermentation, and this operation is second homogenizing of the present invention, and it can be obvious
The fine and smooth smooth mouthfeel of improving product, increases the mobility of product.Inventor finds under study for action, the homogenization pressure during being somebody's turn to do
For ensureing that the salubrious mouthfeel of the present invention is extremely important, meanwhile, the temperature in homogenizing process is also that impact shelf life is stable
Property key factor, the present invention controls not higher than 20 DEG C of temperature, thus overcoming the disadvantage bleed and layering in shelf life
Disease.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
A kind of function drinks the component of type rye (Secale cereale L.) flavor fermentation dairy milk starting material and percentage by weight is,
Fresh milk 80%-90%, sucrose 7%-10%, concentrated lactoalbumin 0.5-1.5%, rye (Secale cereale L.) concentrated juice 0.5-3.0%, compounding thickening
Agent 0.3%-0.7%, balance of deionized water.
The component of raw material and percentage by weight for preferred version be,
Fresh milk 85%-90%, sucrose 8%-10%, concentrated lactoalbumin 0.6-1.3%, rye (Secale cereale L.) concentrated juice 0.7-2.5%, compounding thickening
Agent 0.4%-0.7%, balance of deionized water.
In compounding thickening agent, the parts by weight of the addition of composition are,
Pectin 0.5-3.0, agar 0.5-2.0, citrus fiber 1.0-2.5, mono-/bis-fatty acid glyceride 0.5-1.0, gelatin 1.0-
4.0, physically denatured starch 1.0-3.0.Take wherein three groups or three groups according to above-mentioned raw materials and number with enterprising in actual production
Row is prepared.
A kind of above-mentioned function drinks the preparation method of type rye (Secale cereale L.) flavored fermented milk, comprises the following steps:
A, mixing, fresh milk is warming up to 50-60 DEG C, adds concentrated lactoalbumin, sucrose, rye (Secale cereale L.) concentrated juice, compounding thickening agent
Stirring mixing 15-30min, obtains mixed liquor.
B, homogenizing, by mixed liquor 60-65 DEG C, 20 ± 2mpa pressure carry out homogenizing, obtain intimate mixing liquid；
C, sterilization, by intimate mixing liquid at 95 ± 3 DEG C, sterilize 5min, and is cooled to 30 ± 1 DEG C.
D, fermentation, the inoculating starter in the mixed liquor after sterilization, 30 ± 1 DEG C of bottom fermentation 12-16 hours, titratable acidity reaches
During to 80-90 ° of t or ph4.3-4.4, terminate fermentation；Leaven includes Lactococcus lactis subsp.lactis, lactococcus lactis butterfat Asia
At least two kinds groups in kind, lactococcus lactis biacetyl subspecies, lactobacillus rhamnosuss, streptococcus thermophiluss and Lactobacillus bulgaricus
Close, the addition of leaven is 200u/t.
E, finished product, by step d gained feed liquid under temperature 15-20 DEG C, pressure 5-20mpa environment homogenizing, preparation completes.
The preparation method of rye (Secale cereale L.) concentrated juice, comprises the following steps:
A1, dried malt is added water to soak 6 ~ 8 hours, takes out after draining；
B1, the Fructus Hordei Germinatus after draining load fries stove, is warming up to 48 DEG C ~ 52 DEG C maintenance 30 ~ 40min, carries out protein and divide
Solution；
C1, is warming up to 65 DEG C -68 DEG C, carries out 20 ~ 30min and carries out saccharifying, then is heated to 160 DEG C ~ 180 in 30min
℃；Subsequently at a temperature of 200 DEG C ~ 210 DEG C, keep 30min, when smelling strong burnt odor abnormal smells from the patient, then heat Fructus Hordei Germinatus to 220
DEG C ~ 230 DEG C of holding 10-20min, you can come out of the stove, after natural cooling, obtain sprout of Secale cereale L.；
D1, is added in brew kettle after the sprout of Secale cereale L. preparing is crushed and is warming up to 60 ~ 65 DEG C of addition saccharifying enzyme insulation 30-
60min, is filtered to obtain wheat juice stock solution, concentrated in vacuo afterwards obtains concentrating rye (Secale cereale L.) juice.
Illustrate with reference to embodiment.
Embodiment 1
The function of the present embodiment drinks the preparation method of type rye (Secale cereale L.) flavored fermented milk, and raw material includes following components and weight percent
Than: fresh milk 85%, sucrose 9%, concentrated lactoalbumin 1.5%, compounding thickening agent 0.4%, rye (Secale cereale L.) concentrated juice 1.5%, leaven
200u/t, balance of water.I.e. every 1 ton of finished product includes following weight raw material fresh milk 850kg, sucrose 90kg, concentrated lactoalbumin
15kg, compounding thickening agent 4kg, rye (Secale cereale L.) concentrated juice 15 kg, leaven 200u/t, balance of water.Compounding thickening stabilizing agent is gelatin
2.0 kg, pectin 0.5 kg, citrus fiber 1 kg, mono-/bis-fatty acid glyceride 0.5 kg.
The preparation method that the function of the present embodiment drinks type rye (Secale cereale L.) flavored fermented milk comprises the steps:
A, mixing: 300kg milk is warming up to 50-60 DEG C, adds concentrated lactoalbumin, sucrose, rye (Secale cereale L.) concentrated juice, compounding thickening
Agent mixed dissolution 15-30min, gained feed liquid is mixed with remaining milk, deionized water is settled to 1000kg；
B, homogenizing: mixed liquor is carried out in the environment of 65 DEG C, 20mpa pressure homogenizing 1 time；
C, sterilization: by gained feed liquid after homogenizing at 95 DEG C, sterilize 5min, and is cooled to 32 ± 1 DEG C；
D, fermentation: the inoculating starter in step c gained feed liquid, 32 ± 1 DEG C of bottom fermentations 12 hours, titratable acidity reaches 80-90 °
During t, terminate fermentation；
E, finished product: by the feed liquid after fermentation in 15-20 DEG C/5-20mpa homogenizing, obtain described functional type rye (Secale cereale L.) flavored fermented milk.
Embodiment 2
The function of the present embodiment drinks the preparation method of type rye (Secale cereale L.) flavored fermented milk, and raw material includes following components and weight percent
Than: fresh milk 87%, sucrose 9%, concentrated lactoalbumin 1.5%, compounding thickening agent 0.4%, rye (Secale cereale L.) concentrated juice 2.0%, leaven
200u/t, balance of water.I.e. every 1 ton of finished product includes following weight raw material fresh milk 870kg, sucrose 90kg, concentrated lactoalbumin
15kg, compounding thickening agent 4kg, rye (Secale cereale L.) concentrated juice 20 kg, leaven 0.03kg, balance of water.Compounding thickening stabilizing agent is pectin
2 kg, agar 0.5 kg, citrus fiber 0.5 kg, starch 1 kg.
The preparation method that the function of the present embodiment drinks type rye (Secale cereale L.) flavored fermented milk comprises the steps:
A, mixing: 300kg milk is warming up to 50-60 DEG C, adds concentrated lactoalbumin, sucrose, rye (Secale cereale L.) concentrated juice, compounding thickening
Agent mixed dissolution 15-30min, gained feed liquid is mixed with remaining milk, deionized water is settled to 1000kg；
B, homogenizing: by compound 65 DEG C, 20mpa pressure carry out homogenizing 1 time；
C, sterilization: by the feed liquid after homogenizing at 95 DEG C, sterilize 5min, and is cooled to 32 ± 1 DEG C；
D, fermentation: the inoculating starter in the feed liquid after sterilization, 32 ± 1 DEG C of bottom fermentations 12 hours, titratable acidity reaches 80-90 ° of t
When, terminate fermentation；
E, finished product: after fermenting, gained feed liquid, in 15-20 DEG C/5-20mpa homogenizing, obtains described functional type rye (Secale cereale L.) flavored fermented milk.
Embodiment 3
The function of the present embodiment drinks the preparation method of type rye (Secale cereale L.) flavored fermented milk, and raw material includes following components and weight percent
Than: fresh milk 80%, sucrose 9%, concentrated lactoalbumin 1.0%, compounding thickening agent 0.5%, rye (Secale cereale L.) concentrated juice 2.5%, leaven
200u/t, balance of water.I.e. every 1 ton of finished product includes following weight raw material fresh milk 800kg, sucrose 90kg, concentrated lactoalbumin
10kg, compounding thickening agent 5kg, rye (Secale cereale L.) concentrated juice 25 kg, leaven 0.03kg, balance of water.Compounding thickening stabilizing agent is pectin
2.5 kg, agar 0.5 kg, citrus fiber 1 kg, gelatin 1 kg.
The preparation method that the function of the present embodiment drinks type rye (Secale cereale L.) flavored fermented milk comprises the steps:
A, mixing: 300kg milk is warming up to 50-60 DEG C, adds concentrated lactoalbumin, sucrose, rye (Secale cereale L.) concentrated juice, compounding thickening
Agent mixed dissolution 15-30min, gained feed liquid is mixed with remaining milk, deionized water is settled to 1000kg；
B, homogenizing: by mixed liquor 65 DEG C, 20mpa pressure carry out homogenizing 1 time；
C, sterilization: by the feed liquid after homogenizing at 95 DEG C, sterilize 5min, and is cooled to 30 ± 1 DEG C；
D, fermentation: the inoculating starter in the feed liquid after sterilization, 30 ± 1 DEG C of bottom fermentations 12 hours, titratable acidity reaches 80-90 ° of t
When, terminate fermentation；
E, finished product: after fermenting, gained feed liquid, in 15-20 DEG C/5-20mpa homogenizing, obtains described functional type rye (Secale cereale L.) flavored fermented milk.
The quality that inventor drinks type rye (Secale cereale L.) flavored fermented milk to function of the present invention is detected, concrete outcome is such as
Under, table 1 is 3 embodiment viscosity and ph testing result, and table 2 is 3 embodiment shelf life stability observed results, and table 3 is 3
Embodiment Analyses Methods for Sensory Evaluation Results.
Product checking index:
Viscosity: with 12 turns of mensure of brookfield lv-dv- type viscometer 3# rotor；
Ph value: count 25 DEG C of measurements with mettler toledo fe20 ph.
Table 1. embodiment physical and chemical index is analyzed:
| Embodiment | Viscosity (cp) | ph |
| Embodiment 1 | 860 | 4.4 |
| Embodiment 2 | 1790 | 4.4 |
| Embodiment 3 | 1530 | 4.4 |
Remarks: all of sample is all saved in Cool Room 4 DEG C, can keep same temperature (6-8 DEG C) when measuring viscosity.
Table 2. embodiment shelf life stability result:
Remarks: condensate rate unit mm.
Table 3. embodiment sensory evaluation:
Remarks: taste result very light by 1(=) very strong to 10(=) represent.
From table 1-3, function of the present invention drinks type rye (Secale cereale L.) flavored fermented milk, and delicate mouthfeel is smooth, and local flavor is pure
Just, no obvious bleed in shelf life, has good stability.
Claims (7)
1. a kind of function drink type rye (Secale cereale L.) flavored fermented milk it is characterised in that: the component of raw material and percentage by weight be,
Fresh milk 80% ~ 90%, sucrose 7% ~ 10%, concentrated lactoalbumin 0.5 ~ 1.5%, rye (Secale cereale L.) concentrated juice 0.5 ~ 3.0%, compounding thickening
Agent 0.3% ~ 0.7%, balance of deionized water.
2. a kind of function according to claim 1 drink type rye (Secale cereale L.) flavored fermented milk preparation method it is characterised in that: institute
Stating compounding thickener ingredients is pectin, agar, citrus fiber, list, in diglycerine fatty acid ester, gelatin, physically denatured starch
At least three kinds combinations.
3. a kind of function according to claim 2 drink type rye (Secale cereale L.) flavored fermented milk preparation method it is characterised in that: institute
Stating composition and parts by weight in compounding thickening agent is,
Pectin 0.5 ~ 3.0, agar 0.5 ~ 2.0, citrus fiber 1.0 ~ 2.5, single, diglycerine fatty acid ester 0.5 ~ 1.0, gelatin 1.0 ~
4.0, physically denatured starch 1.0 ~ 3.0.
4. a kind of function drinks the preparation method of type rye (Secale cereale L.) flavored fermented milk it is characterised in that comprising the following steps:
A, mixing, fresh milk is warming up to 50 ~ 60 DEG C, adds concentrated lactoalbumin, sucrose, rye (Secale cereale L.) concentrated juice, compounding thickening agent
Stirring mixing 15 ~ 30min, obtains mixed liquor；
B, homogenizing, by mixed liquor 60 ~ 65 DEG C, 20 ± 2mpa pressure carry out homogenizing, obtain intimate mixing liquid；
C, sterilization, by intimate mixing liquid at 95 ± 3 DEG C, sterilize 5min, and is cooled to 30 ± 1 DEG C；
D, fermentation, the inoculating starter in the mixed liquor after sterilization, 30 ± 1 DEG C of bottom fermentations 12 ~ 16 hours, titratable acidity reaches 80
During ~ 90 ° of t or ph4.3 ~ 4.4, terminate fermentation；
E, finished product, by step d gained feed liquid under 15 ~ 20 DEG C of temperature, pressure 5-20mpa environment homogenizing, preparation completes.
5. a kind of function according to claim 4 drink type rye (Secale cereale L.) flavored fermented milk preparation method it is characterised in that: institute
State the preparation method of rye (Secale cereale L.) concentrated juice, comprise the following steps:
A1, dried malt is added water to soak 6 ~ 8 hours, takes out after draining；
B1, the Fructus Hordei Germinatus after draining load fries stove, is warming up to 48 DEG C ~ 52 DEG C maintenance 30 ~ 40min, carries out protein and divide
Solution；
C1, is warming up to 65 DEG C ~ 68 DEG C, carries out 20 ~ 30min and carries out saccharifying, then is heated to 160 DEG C ~ 180 in 30min
℃；Subsequently at a temperature of 200 DEG C ~ 210 DEG C, keep 30min, when smelling strong burnt odor abnormal smells from the patient, then heat Fructus Hordei Germinatus to 220
DEG C ~ 230 DEG C of holding 10-20min, you can come out of the stove, after natural cooling, obtain sprout of Secale cereale L.；
D1, is added in brew kettle after the sprout of Secale cereale L. preparing is crushed and is warming up to 60 ~ 65 DEG C of addition saccharifying enzyme insulation 30-
60min, is filtered to obtain wheat juice stock solution, concentrated in vacuo afterwards obtains concentrating rye (Secale cereale L.) juice.
6. a kind of function according to claim 5 drink type rye (Secale cereale L.) flavored fermented milk preparation method it is characterised in that: step
Leaven described in rapid d include Lactococcus lactis subsp.lactis, lactococcus lactis subsp.cremoris, lactococcus lactis biacetyl subspecies,
At least two kinds combinations in lactobacillus rhamnosuss, streptococcus thermophiluss and Lactobacillus bulgaricus.
7. a kind of function according to claim 5 or 6 drinks the preparation method of type rye (Secale cereale L.) flavored fermented milk, and its feature exists
In: the addition of leaven described in step d is 200u/t.
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Cited By (3)
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| CN107173440A (en) * | 2017-06-20 | 2017-09-19 | 河南花花牛生物科技有限公司 | Cynomorium songaricum local flavor yogurt and preparation method thereof |
| CN111938144A (en) * | 2020-07-13 | 2020-11-17 | 浙江大学 | Semi-fluid smooth texture dreg-free full-nutrition food and preparation method thereof |
| CN112075496A (en) * | 2020-09-09 | 2020-12-15 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
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| CN101194650A (en) * | 2006-12-05 | 2008-06-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dessert containing corn and producing method thereof |
| CN101176486A (en) * | 2007-12-04 | 2008-05-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sterilizing flavouring sour milk and preparation method thereof |
| CN103222506A (en) * | 2013-05-20 | 2013-07-31 | 青岛利邦达海洋科技有限公司 | Preparation method of coagulated type yogurt containing agar |
| CN105707273A (en) * | 2016-02-22 | 2016-06-29 | 高枫 | Method for preparing oat fermented milk |
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| CN107173440A (en) * | 2017-06-20 | 2017-09-19 | 河南花花牛生物科技有限公司 | Cynomorium songaricum local flavor yogurt and preparation method thereof |
| CN111938144A (en) * | 2020-07-13 | 2020-11-17 | 浙江大学 | Semi-fluid smooth texture dreg-free full-nutrition food and preparation method thereof |
| CN111938144B (en) * | 2020-07-13 | 2021-09-24 | 浙江大学 | Semi-fluid smooth texture dreg-free full-nutrition food and preparation method thereof |
| CN112075496A (en) * | 2020-09-09 | 2020-12-15 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
| CN112075496B (en) * | 2020-09-09 | 2022-10-04 | 河北兄弟伊兰食品科技股份有限公司 | Functional drinking type fermented rye flavor milk and preparation method thereof |
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