CN107334024A - A kind of preparation method for the rice beverage that ferments - Google Patents
A kind of preparation method for the rice beverage that ferments Download PDFInfo
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- CN107334024A CN107334024A CN201710651899.7A CN201710651899A CN107334024A CN 107334024 A CN107334024 A CN 107334024A CN 201710651899 A CN201710651899 A CN 201710651899A CN 107334024 A CN107334024 A CN 107334024A
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- China
- Prior art keywords
- rice
- beverage
- peanut milk
- milk
- ferments
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 166
- 235000009566 rice Nutrition 0.000 title claims abstract description 166
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 181
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 241000894006 Bacteria Species 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 9
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 62
- 235000020247 cow milk Nutrition 0.000 claims description 15
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
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- 235000019418 amylase Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract description 9
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- 229940024171 alpha-amylase Drugs 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
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- 230000008855 peristalsis Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 24
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 20
- 235000020195 rice milk Nutrition 0.000 description 16
- 230000000694 effects Effects 0.000 description 14
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- 239000004310 lactic acid Substances 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 9
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- 239000002245 particle Substances 0.000 description 8
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- 239000004863 Frankincense Substances 0.000 description 5
- 210000000481 breast Anatomy 0.000 description 5
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- 102000004190 Enzymes Human genes 0.000 description 3
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- 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 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000011497 sour milk drink Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001282153 Scopelogadus mizolepis Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
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- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 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 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
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- 235000013616 tea Nutrition 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
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- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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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
- 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
-
- 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
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method for the rice beverage that ferments, comprise the following steps：Step 1: immersion；Step 2: defibrination；Step 3: gelatinization；Step 4: enzymolysis；Step 5: allotment；Step 6: homogeneous；Step 7: sterilization；Step 8: fermentation.It is described fermentation rice beverage optimum formula be：Rice is with water quality than 1:10, gelatinization time 90 DEG C/10 minutes, alpha amylase dosage is the 0.4% of rice weight, and enzymolysis time is 20 minutes, and white granulated sugar addition is 4%, milk dosage 50%, and it is 1% that lactobacillus, which connects bacterium amount, and fermentation time is 68 hours.The present invention, which have developed one kind, can have promotion intestines peristalsis, and improve human consumption's absorption, and the health type beverage without chemical industry additive.
Description
Technical field
The present invention relates to the technical field of food, more particularly to a kind of preparation method for the rice beverage that ferments.
Background technology
Rice, it is to be formed by the real shelling of son of rice, although the nutrient content in rice is not high, in the embryo of rice
Contain abundant nutriment in bud and cortex, such as：Protein, fat, minerals and vitamins etc., the medical science of Ancient Times in China
Expert more has saying for " early food congee ".Rice can also be used to cure the disease, and ancient Chinese treats the example of constipation patient with regard to useful congee,
Rice can also keep moistening for skin in certain degree.Rice has three species, respectively long-grained nonglutinous rice, polished rice, glutinous rice.Xian
The grain of rice length of rice is longer, and breakage is easier when processing, the viscosity very little after being cooked, and the quality of rice is more crisp.Round-grained rice
Yield comparison of the rice in the area such as the northeast in China, southern Jiangsu and North China is more, general rounded or oval, the round-grained rice of the grain of rice of polished rice
Rice is sticky larger after cooked, and ripe rice rate is relatively low, and mouthfeel is softer.Glutinous rice is also known as glutinous rice, opaque, shows milky, boils
Color is changed into transparent after ripe, and viscosity is larger, is frequently used for making Zongzi, Lantern Festival and cake etc., and the raw material for making to make wine.
There is abundant B family vitamin in rice, can be aided in for the patient for obtaining athlete's foot or stomatitis with the mode of dietotherapy.
Beverage refers to water, grain, fruits and vegetables or milk etc. for base stock, is made by different technologies and formula
Semifluid and fluid food out, in addition to the moisture wanted except providing needed by human body in beverage, also containing glucose, lactose,
The nutritional ingredients such as fatty, various amino acid and sodium, vitamin, inorganic salts.World's beverage industry from early 20th century till now
Very big scale is reached, after the sixties, beverage industry slowly proceeds by the large-scale production of concentration, so far
Form the production system of automation.Beverage, which can be divided into, alcohol and alcohol-free beverage, and alcohol-free beverage can be divided into coffee
Beverage, tea beverage, milk beverage, carbonated beverage etc..
In recent years, sour milk beverage was quickly grown on world market, and growth increases year by year.It is reported that the current generation
Sour milk beverage quickly emerges in China's beverage market, and the share for accounting for beverage market persistently raises, and attracts numerous dairy industry brands
Investment and production.Shown according to correlation retail Monitoring Data, in past 9 years, the pin of Yoghourt, sour milk beverage on China's beverage market
Amount maintains sustained and rapid growth, year sales growth rate respectively be up to 19.5% and 36.8%.Particularly in lactic acid bacteria market, 2015
Market scale has just reached 67,000,000,000 yuan, compared to pure milk and low-temperature yoghurt, when the lactic acid bacteria market in China is in booming
Phase, show very good development trend.Found through research, lactic acid bacteria has important physiologically active, is maintaining people
It is significant in terms of body gut flora balance.But domestic lactic acid bacteria core technology will still rely on import, enterprise's life in China
The strain of lactic acid-producing bacteria is all provided by foreign country in the factory that China sets up, and also a certain distance is compared with developed country.
In view of this, the present inventor studies and devised a kind of preparation method for the rice beverage that ferments, thus this case produces.
The content of the invention
It is an object of the invention to provide a kind of preparation method for the rice beverage that ferments.
To achieve these goals, the technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method for the rice beverage that ferments, comprises the following steps：
Step 1: immersion：100g rice is soaked into 20-100min at room temperature, it is stand-by after draining away the water；
Step 2: defibrination:Into the rice after draining away the water, addition is 1 with rice quality ratio:The water of (4-6), pours into glue
In body mill, defibrination is carried out；
Step 3: gelatinization:First water bath with thermostatic control is set to 90 DEG C, then the Rice ＆ peanut milk solution of milled and is placed in thermostat water bath
It is gelatinized, with the central temperature of thermometer measure Rice ＆ peanut milk, after the center gelatinization point of Rice ＆ peanut milk reaches 60-90 DEG C, starts to count
When, gelatinization time 10-30min；
Step 4: enzymolysis:When the Rice ＆ peanut milk Solutions Center temperature being gelatinized is cooled to 70 DEG C, rice quality 0.4- is added
1% amylase is digested, enzymolysis time 20min；
Step 5: allotment:The rice Rice ＆ peanut milk solution digested is added after milk, white granulated sugar and allocated, the ox
The mass ratio of breast and Rice ＆ peanut milk is 1:(0.5-2), the addition of the white granulated sugar is the cow's milk and the 2- of Rice ＆ peanut milk mixed liquor quality
8%, it is sufficiently mixed with Rice ＆ peanut milk solution；
Step 6: homogeneous：Deployed Rice ＆ peanut milk solution is put into high pressure homogenizer and carries out homogeneous, homogenization cycles are
2 times, common homogeneous 20 minutes；
Step 7: sterilization：Rice ＆ peanut milk solution after homogeneous is positioned on electromagnetic oven and boiled；In 30-80r/min stirring speed
Under degree, boiling time 2-5min；
Step 8: fermentation：The Rice ＆ peanut milk solution left standstill sterilized is cooled to 37 DEG C, connects compound lactobacillus, connects bacterium amount to kill
The 0.05-0.2% of the complete Rice ＆ peanut milk solution quality of bacterium；After connecing bacterium, it is placed on carrying out fermentation 2-8h in thermostat water bath, is made
The fermentation rice beverage.
Preferably, in the step 1, soak time 60min.
Preferably, in the step 2, rice water quality ratio is 1:6.
Preferably, in the step 3,90 DEG C of the gelatinization point, gelatinization time 10min.
Preferably, in the step 4, the addition of the amylase is the 0.4-0.6% of rice quality.
Preferably, in the step 5, the mass ratio of the cow's milk and Rice ＆ peanut milk is 1:2, the addition of the white granulated sugar is
The cow's milk and the 4% of Rice ＆ peanut milk mixed liquor quality.
Preferably, in the step 7, under 60r/min mixing speed, boiling time 3-5min.
Preferably, in the step 7, it is the 0.1% of Rice ＆ peanut milk solution quality sterilized to connect bacterium amount；After connecing bacterium, put
It is placed in thermostat water bath and carries out fermentation 6-8h.
Preferably, in the step 7, the compound lactobacillus is Lactobacillus casei, lactobacillus acidophilus, rhamnose breast bar
Bacterium, bifidobacterium infantis, bifidobacterium adolescentis and bifidobacterium lactis.
Present invention employs above-mentioned technical scheme, have the advantages that：The present invention have developed it is a kind of it is sour-sweet can
Mouthful, the fermented rich beverage with strong frankincense taste and light rice fragrance.It, which has, promotes intestines peristalsis, and improves human body
The function of digesting and assimilating, and any preservative and additive are not contained, it is a kind of new health care drink, is easy in factory
Inside mass produced.
Embodiment
Embodiment 1
Present invention is disclosed a kind of preparation method for the rice beverage that ferments, comprise the following steps：
Step 1: immersion：100g rice is soaked into 20-100min at room temperature, it is stand-by after draining away the water；
Immersion makes rice fully absorb water softening, and be advantageous to rice becomes more fine and smooth during oar is ground, and particle becomes
Smaller, producing the probability of precipitation can also diminish.
Step 2: defibrination:Into the rice after draining away the water, addition is 1 with rice quality ratio:The water of (4-6), pours into glue
In body mill, defibrination is carried out；
Fiberizer needs to be cleaned with hot water before the use, and rice will repeatedly be poured on a small quantity by, which paying attention to, is ground, in order to avoid pour into
Excessively, defibrination is uneven, and particle is more, colloid mill card meter Xian Xiang occurs, loses more rice.
Step 3: gelatinization:First water bath with thermostatic control is set to 90 DEG C, then the Rice ＆ peanut milk solution of milled and is placed in thermostat water bath
It is gelatinized, with the central temperature of thermometer measure Rice ＆ peanut milk, after the center gelatinization point of Rice ＆ peanut milk reaches 60-90 DEG C, starts to count
When, gelatinization time 10-30min；
The rice that defibrination is completed is gelatinized, when the temperature increases, amylum grain dissolving expansion, viscosity increase, difference
The gelatinization point of starch is different, because gelatinization point is very big to the influential effect of starch gelatinization, so controlling the temperature of gelatinization
It is the committed step of rice gelatinization with the time.In the present invention, big Rice ＆ peanut milk is placed in constant water bath box and be gelatinized, be allowed to shape
Into pasty state.Need to be stirred continuously during gelatinization, in case uneven, the starch cake that is heated, mixing are uneven.
Step 4: enzymolysis:When the Rice ＆ peanut milk Solutions Center temperature being gelatinized is cooled to 70 DEG C, rice quality 0.4- is added
1% amylase is digested, enzymolysis time 20min；
Alpha-amylase is mainly used in hydrolysis starch, manufacture glucose, syrup and maltose etc., can be also used for producing dextrin,
Alcohol, fruit juice, soy sauce, yellow rice wine, vinegar, beer and monosodium glutamate etc..It can be used for producing bread, to change the ductility of dough, such as will
The viscosity of dough diminishes, accelerated the fermenting speed of dough, the sugar content of dough is uprised and slow down the effect such as aging of bread.This
Alpha-amylase is added in the Rice ＆ peanut milk solution after being gelatinized by invention, the sugar that Starch Conversion adult body can be made easily to absorb
Class material.
Step 5: allotment:The rice Rice ＆ peanut milk solution digested is added after milk, white granulated sugar and allocated, the ox
The mass ratio of breast and Rice ＆ peanut milk is 1:(0.5-2), the addition of the white granulated sugar is the cow's milk and the 2- of Rice ＆ peanut milk mixed liquor quality
8%, it is sufficiently mixed with Rice ＆ peanut milk solution；
Step 6: homogeneous：Deployed Rice ＆ peanut milk solution is put into high pressure homogenizer and carries out homogeneous, homogenization cycles are
2 times, common homogeneous 20 minutes；
Rice beverage is after allotment, is difficult fully to melt due to different solutes being mixed, between solution and solute
It is combined, so homogeneous is step indispensable in technique, the solution particle after homogeneous becomes smaller, and scattered is more equal
It is even, beverage is had very big change in mouthfeel and in appearance.
Step 7: sterilization：Rice ＆ peanut milk solution after homogeneous is positioned on electromagnetic oven and boiled；In 30-80r/min stirring speed
Under degree, boiling time 2-5min；
Various bacteriums containing institute's band in air and on container in Rice ＆ peanut milk solution after homogeneous, if not sterilized to it,
Then it is possible to endanger the health of people, human body is had adverse effect on.
Step 8: fermentation：The Rice ＆ peanut milk solution left standstill sterilized is cooled to 37 DEG C, connects compound lactobacillus, connects bacterium amount to kill
The 0.05-0.2% of the complete Rice ＆ peanut milk solution quality of bacterium；After connecing bacterium, it is placed on carrying out fermentation 2-8h in thermostat water bath, is made
The fermentation rice beverage.
Lactic acid bacteria can produce lactic acid from the fermentation process of glucose or lactose, in addition to minority, it is therein most
There is important physiological function all in human body, there is very close indispensable relation with the longevity and health of human body.Breast
Sour bacterium is widely present among our life, all can not only improve the wind of food in many foods containing lactic acid bacteria lactic acid bacteria
Taste, moreover it is possible to improve nutritive value of food, extend the Storage period of food, assign food higher value.Lactic acid bacteria has
Its unique physiologically active and nutritive effect.Show that lactic acid bacteria can keep human gastrointestinal tract flora through substantial amounts of scientific experiment
In the state of microecological balance, serum cholesterol can be reduced, improve human body to food absorption and the efficiency of digestion, suppress enteron aisle
The flourish of interior spoilage organisms and the generation of spoilage product, developing tissue growth, the hair of antitumor, pre- anti-cancer can be stimulated
It is raw, while the free radical of human body can be eliminated, improve immunity of organisms etc..
The determination of the fermented rich beverage optimum process condition of embodiment 2
2.1 sense organ evaluating meter
Product is evaluated using sense organ evaluating meter, sets up sensory evaluation group totally 6 people, makes people's product of evaluation group
Color and luster, smell, outward appearance, flavor, mouthfeel etc. scored, sensory evaluation standard is as shown in table 1 below.
The fermentation rice beverage sensory evaluation standards of grading of table 1
The determination of 2.2 rice in steep times
Take 200g rice to be soaked at room temperature, under different soak times, determine the quality of rice, determine big
The water absorption rate of rice.
Influence of the 2 different soak times of table to rice water absorption
The degree of rice water suction is represented with water absorption rate Q:
Q0Weight (gram) before ----rice in steep；
Q1Weight (gram) after ----rice in steep；
Rice reaches saturation state in one hour of immersion or so water absorption as can be seen from Table 1, no matter rice soaks afterwards
How long bubble is all without the quality for influenceing rice.After rice water absorption reaches saturation state, rice becomes soft than before, favorably
In grinding finer and smoother and uniform by rice during defibrination.
2.3 different meter influences of the water ratio to rice gelatinization degree
Meter Shui ratio is different, and the gelatinization effect of rice also differs, in order to study the water rice of different proportion to being gelatinized journey
The influence of degree, this experiment are studied rice using control single factors quantity method.
Different meter influences of the water ratio to rice gelatinization degree of table 3
Conclusion：When the content of rice and water is more than 1:When 6, rice Rice ＆ peanut milk is excessively sticky, and precipitation is more, can not stir, and causes
Make half steaming, caking is more, and gelatinization is uneven, when less than 1:When 6, rice Rice ＆ peanut milk is again too dilute, lacks the distinctive rice of rice
It is fragrant.
The influence of 2.4 different temperatures and time to rice gelatinization degree
For the gelatinization point of starch more than 53 DEG C, starch is broken down into the list for being more easy to be absorbed and utilized by the body after gelatinization
Sugar, influence of the different gelatinization points to the quality color and luster of rice are different.The rice of identical conditions is carried out at different temperatures
Gelatinization, the experimental results are shown inthe following table：
The influence of the different temperatures of table 4 and time to rice gelatinization degree
As can be seen from Table 4 when gelatinization point is long, rice Rice ＆ peanut milk becomes very thick, and with spoon it is difficult to stir, caking is very
More, quality is uneven, when gelatinization point is too short, is gelatinized not exclusively, and solution is very dilute, there is half-cooked situation.Pasted under 90 degree
When changing 10 minutes, solution forms pasty state, and more uniform, and no caking phenomenon produces, and gives out light meter Xiang, and effect is best.
Influence of the 2.5 alpha-amylase dosages to rice Rice ＆ peanut milk hydrolysis result
Complete Rice ＆ peanut milk will be gelatinized and be cooled to 70 DEG C or so, 70 DEG C of thermostat water bath is placed in after addition alpha-amylase
In stir, until without caking exist.(hydrolysis degree of starch is detected with iodine solution every 5min, until the complete water of starch
Solution).
Because containing substantial amounts of starch in the rice being gelatinized, solution is set to form pasty state, mobility is very weak, so we are sharp
Decomposed with alpha-amylase, make the viscosity of solution reduce, become liquefying starch.(if the solution after liquefaction also has a little particle
In the presence of can be filtered with the sieve of 60 mesh).
Influence of the enzyme dosage of table 5 to starch
Note：The dosage of alpha amylase is the quality according to rice as addition in table.
Conclusion：By in table it can be seen that when in 20min, in the case that enzyme dosage is 0.4%-0.6%, it is possible to by rice
Rice ＆ peanut milk liquefaction is complete, makes rice Rice ＆ peanut milk without particle and caking, and good fluidity, is influenceed on the contrary when alpha-amylase addition is excessive big
The flavor of rice Rice ＆ peanut milk, i.e. alpha-amylase smell are excessive to mask the distinctive rice perfume of rice and color and luster, in summary, is in enzyme dosage
Liquefied effect is best during 0.4-0.6%.
2.6 allotment
The rice Rice ＆ peanut milk solution digested is added after milk, white granulated sugar and remaining water and allocated, if after enzymolysis
Rice ＆ peanut milk solution also have trickle particle, it can be filtered with 60 mesh sieve cloth, the Rice ＆ peanut milk solution particles after filtering are tiny, matter
Ground is uniform, i.e., by solution proportion 1:2 cow's milk and 4% white granulated sugar are allocated (can be stirred using electric mixer
Mix), it is sufficiently mixed with Rice ＆ peanut milk solution.Table 6 below is influence of the cow's milk addition to rice rice milk beverage flavor.
Influence of the cow's milk addition of table 6 to flavor
Note：Cow's milk addition is using the water added in rice as index.
Conclusion：Cow's milk can influence the flavor of rice milk too much, and rice milk can be made to become very thick again, when the addition of milk is water
During half, dilute denseness of rice beverage is moderate, and mouthfeel is lubricious, fine and smooth, no granular sensation, had not only distributed dense frankincense taste but also had been mingled with
Light rice fragrance, mouthfeel and color and luster are all good.
Influence of the sugared addition to Fermented flavor：
In addition cow's milk and then the sugared flavor that can improve rice rice milk beverage is added, in fermentation process afterwards
Raw material can be provided for lactobacillus ferment, moreover it is possible to tart flavour caused by neutralizing the fermentation of rice rice milk, give people a kind of pleasant mouthfeel, separately
Outer sugared addition can also influence the stability, quality and color and luster of rice rice milk fermented beverage to a certain extent, in rice rice milk
Played an important role in the fermentation process of beverage.
Influence of the 7 sugared addition of table to Fermented flavor
Conclusion：When the addition of sugar is very few, the sweet taste unobvious of rice milk beverage, taste is relatively simple, due in beverage
The also presence of lactose, so when the amount of sugar is slightly more, obvious sweet taste will be produced, is shown by table 7：When the amount of addition sugar exists
When 4%, the rice fragrance and frankincense taste of rice rice milk beverage are strong, and sugariness is moderate, good in taste, unique flavor.
Influence of 2.7 homogenization cycles to rice beverage stability
The present invention uses second homogenate, and homogenizing temperature is maintained at 70 DEG C or so, and homogenization pressure is controlled in 30MPa, each equal
Matter time 5-10min.Homogenizer is paid attention to using preceding needing to be cleaned with hot water, and the pointer of control pressure table not fluctuate widely, and close
Close after power supply and again spill homogeneous liquid from preceding liquid receiving port.(homogenizer will contain liquid at the moment in use, to prevent sky
Gas enters, and influences homogenizing effect)
Influence of the homogenization cycles of table 8 to product stability
Conclusion：, there is the phenomenon being layered in product of the effect of homogeneous twice than homogeneous once it can be seen from above-mentioned table 8
Few, the precipitation of appearance is lacked, and illustrates that homogeneous can make the particle of solution smaller twice, and solution is evenly, and dissolving is more abundant.Equally from
Upper table can be seen that identical homogenization cycles, and the effect of average is best under 30MPa pressure, and product is almost without layering and precipitation
Phenomenon produce, the stability of product is best.So control the twice homogenization effect under 30MPa best the homogeneous of product.
Influence of 2.8 homogenizing times to rice beverage stability
Influence of the homogenizing time of table 9 to product stability
Conclusion：It can be analyzed in homogenization pressure under for 20MPa by above-mentioned table 9, with the increase of homogenizing time, precipitation
Gradually improved with lamination, but deposited phenomenon is still present.Under 25MPa as 20MPa situation, but relative to
20MPa product stability is better, and the homogenizing effect of product is best under conditions of 30MPa, 20min, does not produce precipitation
Lamination, that is, in the homogenizing process of product, homogenization pressure will be controlled under 30MPa, the homogeneous under second homogenate
20min, product are most stable.If, can be excessive due to pressure more than 30MPa, injection, which occurs, in high pressure homogenizer to be shown, and pressure
It is unstable, cause product to be lost in excessive.
2.9 sterilization
Rice ＆ peanut milk solution after homogeneous is positioned on electromagnetic oven and boiled.
Influence of the different mixing speed of table 10 to rice milk flavor and structural state
Conclusion：As shown in table 10, under same time, when the mixing speed of rice is 30r/min, rice Rice ＆ peanut milk solution
It is very dilute, do not reach boiling, do not have the effect of sterilization, under 80r/min mixing speed, rice Rice ＆ peanut milk is again excessively sticky,
Bottom produces solidification, and structural state is very undesirable, or even can produce the taste being charred, and under 60r/min mixing speed, greatly
The dilute denseness of rice is moderate, and no caking phenomenon produces, and distributes dense frankincense and meter Xiang again.And under identical mixing speed, the time gets over
Long, the viscosity of rice Rice ＆ peanut milk is bigger.Drawn by studying this step process：Rice milk boiling time should be controlled between 3-5min.
2.10 connect bacterium
The rice Rice ＆ peanut milk solution left standstill for having killed bacterium is cooled into 37 DEG C or so to carry out connecing bacterium, after connecing bacterium, is placed on perseverance
Fermented in warm water bath, different to connect bacterium ratio larger to the flavor effect of rice rice milk beverage.
The difference of table 11 connects influence of the bacterium ratio to product special flavour
Conclusion：Show that after cow's milk adds rice fermentation rice milk is in pol still without very by the experiment of above-mentioned table 11
Obvious change, connect bacterium amount for 0.1% when, the tart flavour and sweet taste of rice rice milk are moderate, sweet mouthfeel, have fermented beverage unique
Taste, it is homogeneous, and without granular sensation.
Influence of the different fermentations time of table 12 to rice rice milk beverage flavor
Conclusion：As can be seen from Table 12 in the case where identical connects bacterium amount, the difference of rice beverage fermentation time, greatly
Rice-drink also has very big difference on flavor, when fermenting between it is shorter when, incomplete, the only a small amount of breast of lactobacillus ferment
Acid generation, tart flavour unobvious, when fermenting between it is long when, a large amount of lactic acid can be produced again and can be with astringent taste, mouthfeel is poor, but
When fermentation time is 6~8 hours, tart flavour and the sweet taste ratio of fermented rich beverage are moderate, delicate mouthfeel, no granular sensation, there is fermentation
Unique fragrance, effect are best.
It is 2.11 filling
The fermented rich beverage fermented is fitted into the bottle boiled in advance, with capping machine by lid pressure
Tightening seal.(lid and bottle all boil and sterilized in advance)
The yield of 2.12 products
Yield is end formulation yield in this table.
The production yield of table 13
The physical and chemical index and microbiological indicator of the rice rice milk beverage of embodiment 3
3.1 organoleptic indicator
Smell:Rice aromatic flavour, there is the distinctive fragrance of fermentation；Color and luster：Should be pico- shinny, show milky；Mouthfeel：Mouthful
Sense is fine and smooth, lubrication, full, no granular sensation；Quality and tissue：Quality should be uniform, the phenomenon of no precipitation and layering；Flavour：Acid
In comfortable, and there is dense frankincense taste and rice fragrance.
3.2 physical and chemical index
Work Jun Shuo≤2.0 × 10^7/ml of lactobacillus, pH≤4.88, pol：10.1Brix；
3.3 microbiological indicator
Great Chang Jun Qun≤3/ml, pathogenic bacteria do not detect.
It is described above, only present pre-ferred embodiments, therefore the scope that the present invention is implemented can not be limited successively, i.e., according to
The equivalent changes and modifications that the scope of the claims of the present invention and description are made, all should still it belong in the range of the present invention covers.
Claims (9)
- A kind of 1. preparation method for the rice beverage that ferments, it is characterised in that：Comprise the following steps：Step 1: immersion：100g rice is soaked into 20-100min at room temperature, it is stand-by after draining away the water；Step 2: defibrination:Into the rice after draining away the water, addition is 1 with rice quality ratio:The water of (4-6), pours into colloid mill In, carry out defibrination；Step 3: gelatinization:First water bath with thermostatic control is set to 90 DEG C, then the Rice ＆ peanut milk solution of milled is placed in thermostat water bath and carried out Gelatinization, with the central temperature of thermometer measure Rice ＆ peanut milk, after the center gelatinization point of Rice ＆ peanut milk reaches 60-90 DEG C, start timing, paste The change time is 10-30min；Step 4: enzymolysis:When the Rice ＆ peanut milk Solutions Center temperature being gelatinized is cooled to 70 DEG C, add rice quality 0.4-1%'s Amylase is digested, enzymolysis time 20min；Step 5: allotment:The rice Rice ＆ peanut milk solution digested is added milk, allocated after white granulated sugar, the cow's milk with The mass ratio of Rice ＆ peanut milk is 1:（0.5-2）, the addition of the white granulated sugar is the cow's milk and the 2-8 % of Rice ＆ peanut milk mixed liquor quality, It is set to be sufficiently mixed with Rice ＆ peanut milk solution；Step 6: homogeneous：Deployed Rice ＆ peanut milk solution is put into high pressure homogenizer and carries out homogeneous, homogenization cycles are 2 times, Homogeneous 20 minutes altogether；Step 7: sterilization：Rice ＆ peanut milk solution after homogeneous is positioned on electromagnetic oven and boiled；In 30-80r/min mixing speed Under, boiling time 2-5min；Step 8: fermentation：The Rice ＆ peanut milk solution left standstill sterilized is cooled to 37 DEG C, connects compound lactobacillus, connects bacterium amount to have sterilized Rice ＆ peanut milk solution quality 0.05-0.2%；After connecing bacterium, it is placed on carrying out fermentation 2-8h in thermostat water bath, is made described Ferment rice beverage.
- A kind of 2. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 1, leaching The bubble time is 60min.
- A kind of 3. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 2, rice Water quality ratio is 1:6.
- A kind of 4. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 3, institute State 90 DEG C of gelatinization point, gelatinization time 10min.
- A kind of 5. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 4, institute The addition for stating amylase is the 0.4-0.6% of rice quality.
- A kind of 6. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 5, institute The mass ratio for stating cow's milk and Rice ＆ peanut milk is 1:2, the addition of the white granulated sugar is the cow's milk and 4 % of Rice ＆ peanut milk mixed liquor quality.
- A kind of 7. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 7, Under 60r/min mixing speed, boiling time 3-5min.
- A kind of 8. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 7, connect Bacterium amount is the 0.1% of the Rice ＆ peanut milk solution quality sterilized；After connecing bacterium, it is placed on carrying out fermentation 6-8h in thermostat water bath.
- A kind of 9. preparation method of rice beverage that ferments as claimed in claim 1, it is characterised in that：In the step 7, institute State compound lactobacillus for Lactobacillus casei, lactobacillus acidophilus, Lactobacillus rhamnosus, bifidobacterium infantis, bifidobacterium adolescentis and Bifidobacterium lactis.
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| CN109511876A (en) * | 2019-01-14 | 2019-03-26 | 安徽顺鑫盛源生物食品有限公司 | A kind of preparation of rice emulsifiable powder and application method |
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| CN110506875A (en) * | 2019-08-05 | 2019-11-29 | 云南农业大学 | A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink |
| CN111109487A (en) * | 2020-01-22 | 2020-05-08 | 福州大学 | Fermented red rice beverage and preparation method thereof |
| CN113995072A (en) * | 2021-11-17 | 2022-02-01 | 四川大学 | Processing method of rice germ fermented beverage |
| CN114271419A (en) * | 2022-01-11 | 2022-04-05 | 八叶草健康产业研究院(厦门)有限公司 | Fermented composite rice milk and preparation method thereof |
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Application publication date: 20171110 |