CN106721775A - 以大米为主要原料的植物蛋白饮品 - Google Patents
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Classifications
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- 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
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- 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
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- 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
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Abstract
本发明公开了一种以大米为主要原料的植物蛋白饮品,包括下述具体加工步骤:首先将大米和糙米粉碎过60目筛,按比例混合均匀,经烘烤,加水、加热搅拌成糊状;然后通过两次酶水解并进行酶失活处理后,将沉淀分离出来,得到的上清米汁中加入辅料调味并均质处理后,灭菌、灌装封口即可。本发明制备工艺简单,成品口感酸甜、饮用方便且营养丰富。通过生物酶解将大米和糙米分解成人体易于吸收的小分子营养物质,保存了大米和糙米中大部分的影响成分,其中含有的不饱和脂肪酸、生育酚、可溶性多糖、膳食纤维、维生素B1、B1等生理活性物质及多种微量元素可给人们提供独到的营养功效,也给大米的深加工提供了一个新的途径。
Description
技术领域
本发明涉及饮品,尤其是涉及一种以大米为主要原料的植物蛋白饮品。
背景技术
大米是人们经常食用的一种主食,在我国南北方均有悠久的种植历史。大米的食用方法中最常见的为蒸干饭或熬粥,现在也有将其加工成米饼、米糕等方便食品,以方便携带和食用。但时至今日还未见有用大米为原料加工的饮料问世。
发明内容
本发明的目的在于提供一种以大米为主要原料的植物蛋白饮品。
为实现上述目的,本发明可采取下述技术方案:
本发明所述的以大米为主要原料的植物蛋白饮品,首先将大米和糙米原料粉碎过筛,然后再进行烘烤、糊化、酶解反应,具体制备步骤如下:
第一步,将大米和糙米粉碎后过60目筛,按大米:糙米=3:1之重量份配比混合均匀待用;
第二步,将混合后的颗粒料在100~150℃条件下烘烤1~2min,加入8倍量的水,持续加热至100℃,搅拌10min成糊状物料;
第三步,在第二步得到的糊状物料中加入质量比0.02~0.06%的α-淀粉酶,在88~92℃条件下反应5~10min;然后再次加入质量比110~140U/g葡萄糖氧化酶和0.1%~0.3%的蛋白酶,50~60℃条件下反应3~7min,对物料中的酶进行两次水解后,将水解液继续加热至100℃,持续5~10min,将酶解反应终止;
第四步,将第三步酶解后的米汁离心处理,沉淀物废弃,上清液中加入辅料调味并均质处理后,灭菌、灌装封口。
第四步中所用的辅料可以是1%蔗糖、1‰1-羧甲基纤维素纳、0.5%大豆色拉油和1‰1-蔗糖脂肪酸脂的混合物(按米汁总质量计)。
本发明的优点在于制备工艺简单,口感酸甜、饮用方便且营养丰富。通过生物酶解方式将大米和糙米分解成人体易于吸收的小分子营养物质,成品饮品中保存了大米和糙米中大部分的影响成分,其中含有的不饱和脂肪酸、生育酚、可溶性多糖、膳食纤维、维生素B1、B1等生理活性物质及多种微量元素可给人们提供独到的营养功效,也给大米的深加工提供了一个新的途径。与传统方法采用的先焙炒后粉碎的工艺相比,本申请首先将原料粉碎过60目筛后再进行烘烤,可加大颗粒料的接触面积,大大缩短了烘烤时间(仅需1~2min),而且还能得到非常的特殊的香味,在糊化阶段也能使糊化更加彻底,保证最终产品的口感更佳。整个制备方法科学,是申请人(发明人)在实际的生产过程中逐渐试验、改进并最终确定下来的,适合大规模自动化生产。
具体实施方式
本发明的以大米为主要原料的植物蛋白饮品的制备方法包括下述具体步骤:
第一步,将大米和糙米粉碎后过60目筛,按大米:糙米=3:1之重量份配比混合均匀待用;大米和糙米可采用碾米生产线中产生的碎米,更加经济;
第二步,将混合后的颗粒料在100~150℃条件下烘烤1~2min,使米中所含的成分发生焦糖化反应、美拉德反应和降解反应,产生特殊的香味,同时粉碎处理后的原料不仅可缩短烘烤时间,提高生产效率,还能使原料的烘烤更加均衡;然后在烘烤后的米粉中加入8倍量的纯净水,持续加热至100℃并搅拌10min成糊状物料;糊化时可用板式加热器进行加热,糊化时间15min即可,使淀粉粒的结构被破坏,晶体结构消失,体积膨大,形成均匀的糊状物料,加热的同时进行搅拌,可使受热更加均匀;
第三步,在第二步得到的糊状物料中首先加入质量比0.02~0.06%的α-淀粉酶,在88~92℃条件下反应5~10min,进行第一次酶解;然后再次加入质量比110~140U/g葡萄糖氧化酶和0.1%~0.3%的蛋白酶,50~60℃条件下反应3~7min,进行第二次酶解;通过酶解米糊中的淀粉可降低产品的粘度,从而获得清爽的口感,避免淀粉老化带来的凝沉、析水问题,同时还能产生天然的甜味;对物料中的酶进行两次水解后,再将水解液继续加热至100℃,持续5~10min,将酶解反应终止;
第四步,由于酶解后的米汁中会产生不溶性沉淀,需要采用离心处理进行固液分离。为提高离心效率,本申请采用两次分离的方式:采用卧式螺旋离心机进行第一次离心,采用碟片式离心机进行第二次离心,离心出的沉淀物进入收渣槽被收集后另行处理,得到的上清米汁中再加入辅料进行口感调配:加入的辅料为1%蔗糖、1‰ 1-羧甲基纤维素纳、0.5%大豆色拉油和1‰1-蔗糖脂肪酸脂,将所用辅料加入到盛放上清米汁的调配罐中混合均匀,并采用高压均质机对其进行均质处理,使米汁形成稳定的乳化液,保证成品饮品的顺滑口感;
由于本饮品为植物蛋白饮料,本身就是优良的培养基,非常容易滋生细菌,因此必须采用严格的杀菌处理:首先采用自动板式杀菌机进行高温瞬时灭菌(115℃灭菌5~16秒),然后将米汁存入无菌罐进行灌装(可使用马口铁瓶装),灌装后再次灭菌处理,最后封口存放。
Claims (2)
1.一种以大米为主要原料的植物蛋白饮品,其特征在于:首先将大米和糙米原料粉碎过筛,然后再进行烘烤、糊化、酶解反应,具体制备步骤如下:
第一步,将大米和糙米粉碎后过60目筛,按大米:糙米=3:1之重量份配比混合均匀待用;
第二步,将混合后的颗粒料在100~150℃条件下烘烤1~2min,加入8倍量的水,持续加热至100℃,搅拌10min成糊状物料;
第三步,在第二步得到的糊状物料中加入质量比0.02~0.06%的α-淀粉酶,在88~92℃条件下反应5~10min;然后再次加入质量比110~140U/g葡萄糖氧化酶和0.1%~0.3%的蛋白酶,50~60℃条件下反应3~7min,对物料中的酶进行两次水解后,将水解液继续加热至100℃,持续5~10min,将酶解反应终止;
第四步,将第三步酶解后的米汁离心处理,沉淀物废弃,上清液中加入辅料调味并均质处理后,灭菌、灌装封口。
2.根据权利要求1所述的以大米为主要原料的植物蛋白饮品,其特征在于:所述辅料为1%蔗糖、1‰1-羧甲基纤维素纳、0.5%大豆色拉油和1‰1-蔗糖脂肪酸脂。
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CN110115338A (zh) * | 2019-05-28 | 2019-08-13 | 广东亨盛维嘉食品工业有限公司 | 一种低敏性婴幼儿营养米粉的制备方法 |
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