CN108041173A - A kind of pure Semen Coicis acidified milk - Google Patents
A kind of pure Semen Coicis acidified milk Download PDFInfo
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- CN108041173A CN108041173A CN201810003088.0A CN201810003088A CN108041173A CN 108041173 A CN108041173 A CN 108041173A CN 201810003088 A CN201810003088 A CN 201810003088A CN 108041173 A CN108041173 A CN 108041173A
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- semen coicis
- lactobacillus
- dextrin
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- 210000000582 semen Anatomy 0.000 title claims abstract description 70
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 13
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 20
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 20
- 241000186684 Lactobacillus pentosus Species 0.000 claims abstract description 20
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 20
- 229920001353 Dextrin Polymers 0.000 claims abstract description 17
- 239000004375 Dextrin Substances 0.000 claims abstract description 17
- 235000019425 dextrin Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 15
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 15
- 210000000481 breast Anatomy 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000001963 growth medium Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 8
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000011218 seed culture Methods 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000002054 inoculum Substances 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 5
- 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 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000009792 diffusion process Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- BAECOWNUKCLBPZ-HIUWNOOHSA-N Triolein Natural products O([C@H](OCC(=O)CCCCCCC/C=C\CCCCCCCC)COC(=O)CCCCCCC/C=C\CCCCCCCC)C(=O)CCCCCCC/C=C\CCCCCCCC BAECOWNUKCLBPZ-HIUWNOOHSA-N 0.000 description 1
- PHYFQTYBJUILEZ-UHFFFAOYSA-N Trioleoylglycerol Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(OC(=O)CCCCCCCC=CCCCCCCCC)COC(=O)CCCCCCCC=CCCCCCCCC PHYFQTYBJUILEZ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
Classifications
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- 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
- A23V2400/167—Pentosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A kind of pure Semen Coicis acidified milk, comprises the following steps：1）Semen Coicis feedstock processing；2）The preparation of Semen Coicis dextrin：Semen Coicis breast is prepared with 9% coixlacrymajobi powder, 7% sucrose, is gelatinized in boiling water bath；3）The preparation of Rhizopus oryzae seed liquor：The disposable bacteria leaven spore that feeds intake of access 1% in seed culture medium, constant-temperature shaking culture for 24 hours, obtains Rhizopus oryzae seed liquor in 30 DEG C, 120 r/min shaking tables；4）The preparation of lactobacillus solution：By Lactobacillus casei and Lactobacillus pentosus respectively with 3%（V/V）Inoculum concentration be inoculated into MRS culture mediums, the seed liquor of Lactobacillus casei and Lactobacillus pentosus is made；5）Semen Coicis dextrin ferments：Rhizopus oryzae seed liquor is added to 2% in gelatinization Semen Coicis liquid, ferment 48h at 35 DEG C, adds in 2% immediately（V/V）Lactobacillus pentosus and 2%（V/V）Lactobacillus casei, in 35 DEG C fermentation for 24 hours, obtain fermentation Semen Coicis breast.The nutrition of raw material and product and function quality can not only be improved, be also obviously improved the flavor quality of product.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of pure Semen Coicis acidified milk and its processing method.
Background technology
Semen Coicis is one of important rain fed crops in China, full of nutrition, ingredient containing plurality kinds of health care and anticancer active constituent,
Semen Coicis has hypoglycemic, antitumor, inhibition obesity, improves immunity, easing pain and diminishing inflammation and inhibit osteoporosis and other effects, is curing
It is widely used in medicine, health food and ordinary food.Since Semen Coicis flavor is flat, grease easily occurs in processing and storage
It aoxidizes and causes product deterioration, content of starch is higher and not easy to be processed and the problems such as easily sending out aging farinose, causes product product
The bad Shelf-life Quality of matter is unstable, makes Semen Coicis product Related product less, mainly with Semen Coicis raw material, anticancer active constituent（Health
The heart of a lotus seed coix seed oil of Lai Te）And based on normal conventional food etc., Semen Coicis industry development is constrained.
Macromolecular substances in Semen Coicis can be carried out by effective decomposition and inversion by fermented foodstuff, have and promote product quality wind
The function of taste, but Semen Coicis acidified milk method mainly uses lactic acid bacteria, monascus specie at present, with Semen Coicis combination cow's milk or other auxiliary materials
Mixed fermentation is carried out, fermenting microbe is more single, and flavor quality is not good enough, and Semen Coicis raw material availability and quality heterosis fail abundant table
It is existing.
The content of the invention
It is an object of the invention to provide a kind of pure Semen Coicis acidified milk and its processing methods, it uses pure Semen Coicis as raw material,
It is sufficiently reserved and using Semen Coicis nutritional ingredient, using Rhizopus oryzae combination Lactobacillus casei and Lactobacillus pentosus, passes through step fermentation.
This method is compared compared with currently available technology, can not only be improved the nutrition of raw material and product and function quality, has also been obviously improved production
The flavor quality of product.At present, same or similar patent and technology have not been reported.
The purpose of the present invention and its technical problem underlying is solved using following technical scheme to realize：The present invention relates to
A kind of pure Semen Coicis acidified milk, it is process by following processing step：
1）Semen Coicis feedstock processing：Selection is crushed without rotten and impurity myotonin and crosses 100 mesh sieves, it is standby that coixlacrymajobi powder is made
With；
2）The preparation of Semen Coicis dextrin：Semen Coicis whey solution is prepared with 9% coixlacrymajobi powder, 7% sucrose, 30min is gelatinized in boiling water bath, it is cold
But to room temperature, Semen Coicis dextrin is obtained；
3）The preparation of Rhizopus oryzae seed liquor：The disposable bacteria leaven spore that feeds intake of access 1% in seed culture medium, 30
DEG C, constant-temperature shaking culture for 24 hours, obtains Rhizopus oryzae seed liquor in 120 r/min shaking tables；The seed culture medium is the potato of 20 %
Diffusion juice and 2 % glucose；
4）The preparation of lactobacillus solution：By Lactobacillus casei and Lactobacillus pentosus respectively using volume ratio V/V as 3% inoculum concentration
MRS culture mediums are inoculated into, condition of culture is 36 ± 1 DEG C, reaches exponential phase i.e. viable count ＞ 10 with interior for 24 hours6During cfu/mL
Stop；By the Lactobacillus casei activated and Lactobacillus pentosus respectively in Semen Coicis dextrin and MRS culture volumes than 0:10,1:
9,2:8,3:7,4:6,5:5,6:4,7:3,8:2,9:1,10:It is tamed successively in 0 mixed culture medium, makes bacterial strain in 100% sample liquid
It can be good at growth until viable count ＞ 106cfu/mL；Lactobacillus casei by domestication is with Lactobacillus pentosus respectively with 5%
It ferments in the Semen Coicis dextrin of addition for 24 hours, the seed liquor of Lactobacillus casei and Lactobacillus pentosus is made；
5）Semen Coicis dextrin ferments：Rhizopus oryzae seed liquor is added to 2% in gelatinization Semen Coicis liquid, ferment 48h at 35 DEG C, with
The Lactobacillus pentosus that volume ratio V/V is 2% and the Lactobacillus casei that volume ratio V/V is 2% are added in, in 35 DEG C of fermentations for 24 hours, is obtained
To fermentation Semen Coicis breast.
A kind of above-mentioned pure Semen Coicis acidified milk, step 5）The sterilization of seasoning bottling afterwards：The Semen Coicis fermented breast is added in 7%
Sucrose, dissolving bottling sealing, 30min is sterilized at 75 DEG C, and must ferment Semen Coicis breast.
Patent of the present invention has clear advantage and advantageous effect compared with prior art.From above technical scheme,
The present invention use pure Semen Coicis as raw material, is sufficiently reserved and using Semen Coicis nutritional ingredient, using Rhizopus oryzae combination Lactobacillus casei with
Lactobacillus pentosus by step fermentation, can not only improve the nutrition of raw material and product and function quality, also be obviously improved product
Flavor quality expanded the application function of strain used simultaneously.
Description of the drawings
Fig. 1 is the process flow chart of the present invention.
Specific embodiment
Below in conjunction with attached drawing and preferred embodiment, to according to a kind of pure Semen Coicis acidified milk specific embodiment party proposed by the present invention
Formula, feature and its effect are described in detail as after.
Referring to Fig. 1, a kind of pure Semen Coicis acidified milk, it is process by following processing step：
1）Semen Coicis feedstock processing：Selection is crushed without rotten and impurity myotonin and crosses 100 mesh sieves, it is standby that coixlacrymajobi powder is made
With；
2）The preparation of Semen Coicis dextrin：Semen Coicis whey solution is prepared with 9% coixlacrymajobi powder, 7% sucrose, 30min is gelatinized in boiling water bath, it is cold
But to room temperature, Semen Coicis dextrin is obtained；
3）The preparation of Rhizopus oryzae seed liquor：The disposable bacteria leaven spore that feeds intake of access 1% in seed culture medium, 30
DEG C, constant-temperature shaking culture for 24 hours, obtains Rhizopus oryzae seed liquor in 120 r/min shaking tables；The seed culture medium is the potato of 20 %
Diffusion juice and 2 % glucose；
4）The preparation of lactobacillus solution：By Lactobacillus casei and Lactobacillus pentosus respectively using volume ratio V/V as 3% inoculum concentration
MRS culture mediums are inoculated into, condition of culture is 36 ± 1 DEG C, reaches exponential phase i.e. viable count ＞ 10 with interior for 24 hours6During cfu/mL
Stop；By the Lactobacillus casei activated and Lactobacillus pentosus respectively in Semen Coicis dextrin and MRS culture volumes than 0:10,1:
9,2:8,3:7,4:6,5:5,6:4,7:3,8:2,9:1,10:It is tamed successively in 0 mixed culture medium, makes bacterial strain in 100% sample liquid
It can be good at growth until viable count ＞ 106cfu/mL；Lactobacillus casei by domestication is with Lactobacillus pentosus respectively with 5%
It ferments in the Semen Coicis dextrin of addition for 24 hours, the seed liquor of Lactobacillus casei and Lactobacillus pentosus is made；
5）Semen Coicis dextrin ferments：Rhizopus oryzae seed liquor is added to 2% in gelatinization Semen Coicis liquid, ferment 48h at 35 DEG C, with
The Lactobacillus pentosus that volume ratio V/V is 2% and the Lactobacillus casei that volume ratio V/V is 2% are added in, in 35 DEG C of fermentations for 24 hours, is obtained
To fermentation Semen Coicis breast.
A kind of above-mentioned pure Semen Coicis acidified milk, step 5）The sterilization of seasoning bottling afterwards：The Semen Coicis fermented breast is added in 7%
Sucrose, dissolving bottling sealing, 30min is sterilized at 75 DEG C, and must ferment Semen Coicis breast.
Beyond above-mentioned percent composition, not do the component that illustrates be water.
Product of the present invention carries out quality evaluation with related process product：To using not fermenting, Rhizopus oryzae fermentation, lactic acid bacteria sends out
The product of ferment, one-step fermentation and the present invention carry out analysis comparison, and the result is shown in tables 1.
As seen from Table 1：
1st, the flavor of different technologies product and flavour difference are larger, and with the product special flavour performance optimal that the present invention is fermented, sense organ is commented
Valency result is optimal, the lactic fermentation feature flavour for having strong fermentation fragrant and sweet and mellow.
2nd, the more other technology product quality of product nutritional ingredient of the present invention are compared, and are obviously improved, wherein having
Machine acid is improved to be promoted beneficial to flavor and nutritional quality, and particularly Semen Coicis feature functionality factor glycerol trioleate is than other technologies work
Skill product is increased up to 12.5 times, and amino-acid nitrogen, triterpene and total phenol content promote nearly 2 times than other handicraft products, POV values
Show that oxidation stability is good.
3rd, Semen Coicis breast using the present invention not only has strong ferment local-flavor and quality stability, further increases battalion
Healthcare function component content is supported, the nutrition and health care quality characteristic of product is promoted while flavor is improved.Effectively enhancing Semen Coicis money
The processing quality in source enriches fermentation Semen Coicis product variety, improves its market competition advantage, while has expanded answering for strain used
Use function.By verifying repeatedly, determine that the technical application is feasible, more existing relative technological products comparative advantages are apparent, and Semen Coicis
Resource, which is processed and utilized into one, provides Technology origin.
The above is only the preferred embodiment of patent of the present invention, and not patent of the present invention is made in any form
Limitation, any without departing from art solutions content of the present invention, the technical spirit according to patent of the present invention is to above example
Any simple modification, equivalent change and modification made, in the range of still falling within art solutions of the present invention.
Claims (2)
1. a kind of pure Semen Coicis acidified milk, it is characterised in that：It is process by following processing step：
1）Semen Coicis feedstock processing：Selection is crushed without rotten and impurity myotonin and crosses 100 mesh sieves, it is standby that coixlacrymajobi powder is made
With；
2）The preparation of Semen Coicis dextrin：Semen Coicis whey solution is prepared with 9% coixlacrymajobi powder, 7% sucrose, 30min is gelatinized in boiling water bath, it is cold
But to room temperature, Semen Coicis dextrin is obtained；
3）The preparation of Rhizopus oryzae seed liquor：The disposable bacteria leaven spore that feeds intake of access 1% in seed culture medium, 30
DEG C, constant-temperature shaking culture for 24 hours, obtains Rhizopus oryzae seed liquor in 120 r/min shaking tables；The seed culture medium is the potato of 20 %
Diffusion juice and 2 % glucose；
4）The preparation of lactobacillus solution：By Lactobacillus casei and Lactobacillus pentosus respectively using volume ratio V/V as 3% inoculum concentration
MRS culture mediums are inoculated into, condition of culture is 36 ± 1 DEG C, reaches exponential phase i.e. viable count ＞ 10 with interior for 24 hours6During cfu/mL
Stop；By the Lactobacillus casei activated and Lactobacillus pentosus respectively in Semen Coicis dextrin and MRS culture volumes than 0:10,1:
9,2:8,3:7,4:6,5:5,6:4,7:3,8:2,9:1,10:It is tamed successively in 0 mixed culture medium, makes bacterial strain in 100% sample liquid
It can be good at growth until viable count ＞ 106cfu/mL；Lactobacillus casei by domestication is with Lactobacillus pentosus respectively with 5%
It ferments in the Semen Coicis dextrin of addition for 24 hours, the seed liquor of Lactobacillus casei and Lactobacillus pentosus is made；
5）Semen Coicis dextrin ferments：Rhizopus oryzae seed liquor is added to 2% in gelatinization Semen Coicis liquid, ferment 48h at 35 DEG C, with
The Lactobacillus pentosus that volume ratio V/V is 2% and the Lactobacillus casei that volume ratio V/V is 2% are added in, in 35 DEG C of fermentations for 24 hours, is obtained
To fermentation Semen Coicis breast.
2. a kind of pure Semen Coicis acidified milk as described in claim 1, it is characterised in that：Step 5）The sterilization of seasoning bottling afterwards：It will
The Semen Coicis breast fermented adds in 7% sucrose, and dissolving bottling sealing sterilizes 30min at 75 DEG C, and must ferment Semen Coicis breast.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810003088.0A CN108041173A (en) | 2018-01-02 | 2018-01-02 | A kind of pure Semen Coicis acidified milk |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810003088.0A CN108041173A (en) | 2018-01-02 | 2018-01-02 | A kind of pure Semen Coicis acidified milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111493146A (en) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | Preparation method of jasmine-flavored persimmon fermented milk |
| CN115053955A (en) * | 2022-06-07 | 2022-09-16 | 聚慧食品科技(重庆)有限公司 | Corn fermented sauce based on composite bacteria segmented fermentation and preparation method thereof |
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| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
| CN104304450A (en) * | 2014-10-09 | 2015-01-28 | 哈尔滨工业大学 | Semen coicis lactic acid bacteria beverage fermentation process |
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2018
- 2018-01-02 CN CN201810003088.0A patent/CN108041173A/en active Pending
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|---|---|---|---|---|
| CN101828603A (en) * | 2010-05-19 | 2010-09-15 | 白城师范学院 | Pure plant-fermented yogurt |
| CN102894443A (en) * | 2012-09-19 | 2013-01-30 | 暨南大学 | Coix seed beverage and preparation method thereof |
| CN103416755A (en) * | 2013-08-28 | 2013-12-04 | 贵州大学 | Walnut meal composite nutrition powder and preparation technology thereof |
| CN104170957A (en) * | 2014-08-14 | 2014-12-03 | 安徽燕之坊食品有限公司 | Coix seed fermented beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111493146A (en) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | Preparation method of jasmine-flavored persimmon fermented milk |
| CN115053955A (en) * | 2022-06-07 | 2022-09-16 | 聚慧食品科技(重庆)有限公司 | Corn fermented sauce based on composite bacteria segmented fermentation and preparation method thereof |
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Application publication date: 20180518 |