CN109363022A - A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew - Google Patents
A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew Download PDFInfo
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- CN109363022A CN109363022A CN201811024652.3A CN201811024652A CN109363022A CN 109363022 A CN109363022 A CN 109363022A CN 201811024652 A CN201811024652 A CN 201811024652A CN 109363022 A CN109363022 A CN 109363022A
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- Prior art keywords
- unpolished rice
- sprouted unpolished
- phyllanthus embical
- embical fruit
- vegetable protein
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
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- 125000003277 amino group Chemical group 0.000 description 1
- 230000007131 anti Alzheimer effect Effects 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
- 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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Molecular Biology (AREA)
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Abstract
The invention discloses a kind of preparation methods of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew, the present invention is using Phyllanthus embical fruit and sprouted unpolished rice as primary raw material, re-compounded soybean protein isolate, white granulated sugar, the present invention is using Phyllanthus embical fruit juice substitution pure water as solvent, compounding sprouted unpolished rice Ultramicro-powder grinding is slurried, it is slurried after the present invention is pulverized using sprouted unpolished rice with the grinding of Phyllanthus embical fruit juice, gained slurries are fine and smooth, it is in good taste, recycle lactobacillus-fermented technology that vegetable protein dew is prepared, the soft exquisiteness of mouthfeel, it is lubricious tasty and refreshing, it is sour-sweet moderate, the fragrant pure bean-fragrance of rice, color is homogeneous, in emulsus, without precipitating and lamination；And active probiotics-lactic acid bacteria, be conducive to the foundation of human body intestinal canal profitable strain, enhance gastro-intestinal digestion absorption function.
Description
Technical field
The present invention relates to health drink processing technique fields, and in particular to a kind of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew
Preparation method.
Background technique
Emblic is a kind of medicinal and edible plant all having compared with high added value.The fruit of emblic, leaf, stem, root all have
Medical value, it is most universal with fruit medicine.Its fruit of the same name, because mouthfeel " bitter first ,sweet later " gain the name also known as Niuganguo, phyllanthus emblica,
Hui Ganzi, An Luoguo, emblic leafflower fruit, Buddhist nunnery mother-in-law sieve fruit etc..The drug effect of Phyllanthus embical fruit is significant, and modern medicine shows that the medical treatment of Phyllanthus embical fruit is auxiliary
Help the non-general fruit energy ratio of effect.It has the function of help, antitumor, anti-aging, anti-radiation, anti-mutation, can be depressured, subtract
Fertilizer delays senescence, throat soothing of relieving inflammation or internal heat, solution metal and stone poison, blacking hair and beauty.It contains a large amount of i.e. hepatocuprein, can delay to decline
It always, is the best native element of strengthen immunity.It is usually used in treating indigestion, blood-head blood stasis, stomach abdominal pain, catches a cold, has a toothache, swallowing
The illness such as laryngalgia, dysentery, cough.Phyllanthus embical fruit rich in nutrition content, Se content are located at the hat of mankind's known food, with hawthorn,
White olive is listed as " the big miscellaneous fruit in the world three "；It is rich in vitamin C, is described as " natural vitamin ball " by medical field.
Brown rice forms sprouted unpolished rice through germination, so that the organoleptic properties of food and flavor is improved, and produce
Many active materials keep its nutritional ingredient more abundant.Sprouted unpolished rice have vitamin abundant, minerals, dietary fiber,
γ-aminobutyric acid (GABA), glutathione (GSH), phospho phytate (IP-6) etc..GABA is mammalian central nervous system
A kind of main inhibitory neurotransmitter can improve cerebral blood circulation, and Anti-alzheimer's disease can be with blood pressure lowering, enhancement
Hepatic and renal function, treatment epileptics；Sprouted unpolished rice also has inhibition cancer cell multiplication；Promote enterocinesia to prevent constipation, prevents skin
Oxidation, toxin-expelling and face nourishing and other effects.
With the raising of people's living standard and health perception, while pursuing product special flavour, to the nutrition of product at
Divide and proposes requirements at the higher level.
Summary of the invention
It is existing to overcome it is an object of the invention to provide a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew
The deficiency of technology.
The object of the present invention is achieved like this:
A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew, which comprises the following steps:
(1) it takes fresh Phyllanthus embical fruit to be cleaned up slice with flowing water and be rapidly added in vitamin C colour protecting liquid and impregnates 3-5min；
(2) above-mentioned Phyllanthus embical fruit slice feeding crusher is crushed and is slurried, pectinase enzymatic hydrolysis is added, is sent into mode pressure after enzymatic hydrolysis
Crusher juicing, centrifuge separation take supernatant, high temperature enzyme deactivation obtains emblic fruit juice；
(3) chitosan is added into above-mentioned Phyllanthus embical fruit juice to be sufficiently stirred, adjusts pH3-4, flocculation reaction 1-2 hours at 45 DEG C,
3000 r/min are centrifuged 10min, filter and Phyllanthus embical fruit juice is made；
(4) it by brown rice 3 times wash with distilled water, drains, impregnates 10min, filtering steaming through the sodium hypochlorite that mass fraction is 1%
Distilled water is rinsed twice, then is impregnated 2-3 hours with the solution containing calcium chloride, glutamic acid, cellulase, distilled water cleaning, Yu Fa
It is protected from light 35 DEG C of germinations in bud device for 24 hours, sprouted unpolished rice is made；
(5) by above-mentioned sprouted unpolished rice in 90 DEG C of baking ovens enzyme deactivation 20min, later 50 DEG C of forced air drying 5h, at air-flow ultramicro grinding
180-200 mesh was managed, sprouted unpolished rice Ultramicro-powder is obtained；
(6) it is ground into after mixing sprouted unpolished rice Ultramicro-powder obtained by step (5) and step (3) Phyllanthus embical fruit juice in mass ratio 1: 4
Slurry, calorifies 75 DEG C of 30 min of gelatinization, is cooled to room temperature to obtain mixed serum；
(7) soybean protein isolate, white granulated sugar, stabilizer is added toward mixed serum obtained by step (6) to stir and evenly mix, sterilizes in 95 DEG C
5min is cooled to 65 DEG C, is inoculated with a certain amount of alpha-amylase and is saccharified 1 hour, through homogenizer 60 DEG C at a temperature of pass through twice
Homogeneous continues to be cooled to 39-40 DEG C, and lactic acid bacteria is added in 250r/min and stirs 30min, ferments 7-8 hours；
(8) fermentation ends are cooled to 20 DEG C, stir 30min, filling, 5 DEG C of low temperature after-ripening 15h, discharging with 250r/min speed.
The mass fraction of vitamin colour protecting liquid is 2-4% in the step (1).
Enzymolysis process condition in the step (2) are as follows: pectin enzyme amount 500U/100g, with tartaric acid tune pH value be 4, temperature
50 DEG C, time 120min.
The juicing of mode squeezer is sent into the step (2) after enzymatic hydrolysis, is centrifugated, is taken with 2000-3000r/min
Supernatant obtains emblic fruit juice in 85 DEG C of high temperature enzyme deactivations
Chitosan additive amount is 0.04-0.06% in the step (3).
Calcium chloride solution concentration 1-2mg/mL, glutamic acid solution concentration are 1.5-1.7mmol/L, fibre in the step (4)
Tie up plain enzyme solutions concentration 0.5-0.7mg/mL；The long 0.5-1mm of sprouted unpolished rice bud.
Sprouted unpolished rice Ultramicro-powder in the step (7): Phyllanthus embical fruit juice: soybean protein isolate: white granulated sugar: the matter of stabilizer
Amount is than being 3.5: 14: 1.5: 3.5: 0.6.
65 DEG C are cooled in the step (7), 0.08g alpha-amylase is inoculated with according to 1kg sprouted unpolished rice (dry weight), is used in combination
The citric acid tune pH of 0.1 mol/L carries out saccharification 1 hour for 6.0；
In the step (7) after twice homogeneous, continue to be cooled to 39 DEG C, the lactic acid bacteria for being added 9% stirs in 250r/min
30min ferments 7-8 hours, wherein the twice processing condition are as follows: one homogeneous 18MPa-20MPa, two homogeneous 28MPa-
30MPa。
The invention has the following beneficial effects: the present invention is using Phyllanthus embical fruit and sprouted unpolished rice as primary raw material, re-compounded soybean separation
Albumen, white granulated sugar, using Phyllanthus embical fruit juice substitution pure water as solvent, compounding sprouted unpolished rice Ultramicro-powder grinding is slurried the present invention,
In preparation process, first with vitamin C color protection treatment, prevents slice from aoxidizing, recycle pectinase enzymatic hydrolysis process laggard
Row juicing, crushing juice rate is high, finally recycles the processing of the flocculate with chitosan precipitation method, soluble solid in fruit juice, total acid, total reducing sugar,
Free amine group nitrogen content is basically unchanged, and V c, general flavone content loss are very small, and total phenol content reduces to prevent juice browning
And muddiness；The sprouted unpolished rice that the present invention adds impregnates again first with 1% hypochlorite disinfectant with containing chlorination during the preparation process
The solution immersion of calcium, glutamic acid, cellulase, germination percentage improve, and germination speed is fast, shorten the production cycle, and then save
Production cost；It is slurried after the present invention is pulverized using sprouted unpolished rice with the grinding of Phyllanthus embical fruit juice, gained slurries exquisiteness, mouthfeel
It is good, recycle lactobacillus-fermented technology that vegetable protein dew, soft fine and smooth, lubricious tasty and refreshing, the sour-sweet moderate, meter Xiang of mouthfeel is prepared
Pure bean-fragrance, color are homogeneous, are in emulsus, without precipitating and lamination；And active probiotics-lactic acid bacteria, be conducive to
The foundation of human body intestinal canal profitable strain enhances gastro-intestinal digestion absorption function.
Specific embodiment
A kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew, which comprises the following steps:
(1) it takes fresh Phyllanthus embical fruit to be cleaned up slice with flowing water and be rapidly added in vitamin C colour protecting liquid and impregnates 3-5min；
(2) above-mentioned Phyllanthus embical fruit slice feeding crusher is crushed and is slurried, pectinase enzymatic hydrolysis is added, is sent into mode pressure after enzymatic hydrolysis
Crusher juicing, centrifuge separation take supernatant, high temperature enzyme deactivation obtains emblic fruit juice；
(3) chitosan is added into above-mentioned Phyllanthus embical fruit juice to be sufficiently stirred, adjusts pH3-4, flocculation reaction 1-2 hours at 45 DEG C,
3000 r/min are centrifuged 10min, filter and Phyllanthus embical fruit juice is made；
(4) it by brown rice 3 times wash with distilled water, drains, impregnates 10min, filtering steaming through the sodium hypochlorite that mass fraction is 1%
Distilled water is rinsed twice, then is impregnated 2-3 hours with the solution containing calcium chloride, glutamic acid, cellulase, distilled water cleaning, Yu Fa
It is protected from light 35 DEG C of germinations in bud device for 24 hours, sprouted unpolished rice is made；
(5) by above-mentioned sprouted unpolished rice in 90 DEG C of baking ovens enzyme deactivation 20min, later 50 DEG C of forced air drying 5h, at air-flow ultramicro grinding
180-200 mesh was managed, sprouted unpolished rice Ultramicro-powder is obtained；
(6) it is ground into after mixing sprouted unpolished rice Ultramicro-powder obtained by step (5) and step (3) Phyllanthus embical fruit juice in mass ratio 1: 4
Slurry, calorifies 75 DEG C of 30 min of gelatinization, is cooled to room temperature to obtain mixed serum；
(7) soybean protein isolate, white granulated sugar, stabilizer is added toward mixed serum obtained by step (6) to stir and evenly mix, sterilizes in 95 DEG C
5min is cooled to 65 DEG C, is inoculated with a certain amount of alpha-amylase and is saccharified 1 hour, through homogenizer 60 DEG C at a temperature of pass through twice
Homogeneous continues to be cooled to 39-40 DEG C, and lactic acid bacteria is added in 250r/min and stirs 30min, ferments 7-8 hours；
(8) fermentation ends are cooled to 20 DEG C, stir 30min, filling, 5 DEG C of low temperature after-ripening 15h, discharging with 250r/min speed.
The mass fraction of vitamin colour protecting liquid is 2% in the step (1).
Enzymolysis process condition in the step (2) are as follows: pectin enzyme amount 500U/100g, with tartaric acid tune pH value be 4, temperature
50 DEG C, time 120min.
The juicing of mode squeezer is sent into the step (2) after enzymatic hydrolysis, is centrifugated, is taken with 2000-3000r/min
Supernatant obtains emblic fruit juice in 85 DEG C of high temperature enzyme deactivations
Chitosan additive amount is 0.05% in the step (3).
Calcium chloride solution concentration 1mg/mL, glutamic acid solution concentration are 1.5mmol/L, cellulase in the step (4)
Solution concentration 0.5mg/mL；The long 0.5-1mm of sprouted unpolished rice bud.
Sprouted unpolished rice Ultramicro-powder in the step (7): Phyllanthus embical fruit juice: soybean protein isolate: white granulated sugar: the matter of stabilizer
Amount is than being 3.5: 14: 1.5: 3.5: 0.6.
65 DEG C are cooled in the step (7), 0.08g alpha-amylase is inoculated with according to 1kg sprouted unpolished rice (dry weight), is used in combination
The citric acid tune pH of 0.1 mol/L carries out saccharification 1 hour for 6.0；
In the step (7) after twice homogeneous, continue to be cooled to 39 DEG C, the lactic acid bacteria for being added 9% stirs in 250r/min
30min ferments 7-8 hours, wherein the twice processing condition are as follows: one homogeneous 18MPa-20MPa, two homogeneous 28MPa-
30MPa。
Claims (7)
1. a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew, which comprises the following steps:
(1) it takes fresh Phyllanthus embical fruit to be cleaned up slice with flowing water and be rapidly added in vitamin C colour protecting liquid and impregnates 3-5min；
(2) above-mentioned Phyllanthus embical fruit slice feeding crusher is crushed and is slurried, pectinase enzymatic hydrolysis is added, is sent into mode pressure after enzymatic hydrolysis
Crusher juicing, centrifuge separation take supernatant, high temperature enzyme deactivation obtains emblic fruit juice；
(3) chitosan is added into above-mentioned Phyllanthus embical fruit juice to be sufficiently stirred, adjusts pH3-4, flocculation reaction 1-2 hours at 45 DEG C,
3000 r/min are centrifuged 10min, filter and Phyllanthus embical fruit juice is made；
(4) it by brown rice 3 times wash with distilled water, drains, impregnates 10min, filtering steaming through the sodium hypochlorite that mass fraction is 1%
Distilled water is rinsed twice, then is impregnated 2-3 hours with the solution containing calcium chloride, glutamic acid, cellulase, distilled water cleaning, Yu Fa
It is protected from light 35 DEG C of germinations in bud device for 24 hours, sprouted unpolished rice is made；
(5) by above-mentioned sprouted unpolished rice in 90 DEG C of baking ovens enzyme deactivation 20min, later 50 DEG C of forced air drying 5h, at air-flow ultramicro grinding
180-200 mesh was managed, sprouted unpolished rice Ultramicro-powder is obtained；
(6) it is ground into after mixing sprouted unpolished rice Ultramicro-powder obtained by step (5) and step (3) Phyllanthus embical fruit juice in mass ratio 1: 4
Slurry, calorifies 75 DEG C of 30 min of gelatinization, is cooled to room temperature to obtain mixed serum；
(7) soybean protein isolate, white granulated sugar, stabilizer is added toward mixed serum obtained by step (6) to stir and evenly mix, sterilizes in 95 DEG C
5min is cooled to 65 DEG C, is inoculated with a certain amount of alpha-amylase and is saccharified 1 hour, through homogenizer 60 DEG C at a temperature of pass through twice
Homogeneous continues to be cooled to 39-40 DEG C, and lactic acid bacteria is added in 250r/min and stirs 30min, ferments 7-8 hours；
(8) fermentation ends are cooled to 20 DEG C, stir 30min, filling, 5 DEG C of low temperature after-ripening 15h, discharging with 250r/min speed.
2. a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that institute
The mass fraction for stating vitamin colour protecting liquid in step (1) is 2-4%.
3. a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that institute
State enzymolysis process condition in step (2) are as follows: pectin enzyme amount 500U/100g, with tartaric acid tune pH value be 4, temperature 50 C, time
120min。
4. a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that institute
It states and is sent into the juicing of mode squeezer in step (2) after enzymatic hydrolysis, be centrifugated with 2000-3000r/min, take supernatant, in
85 DEG C of high temperature enzyme deactivations obtain emblic fruit juice
The preparation method of a kind of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that described
Chitosan additive amount is 0.04-0.06% in step (3).
5. a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that institute
State calcium chloride solution concentration 1-2mg/mL in step (4), glutamic acid solution concentration is 1.5-1.7mmol/L, cellulase solution
Concentration 0.5-0.7mg/mL；The long 0.5-1mm of sprouted unpolished rice bud.
6. a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that institute
State sprouted unpolished rice Ultramicro-powder in step (7): Phyllanthus embical fruit juice: soybean protein isolate: white granulated sugar: the mass ratio of stabilizer is 3.5:
14∶1.5∶3.5∶0.6。
7. a kind of preparation method of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that institute
It states in step (7) and is cooled to 65 DEG C, be inoculated with 0.08g alpha-amylase according to 1kg sprouted unpolished rice (dry weight), and with 0.1 mol/L's
Citric acid tune pH carries out saccharification 1 hour for 6.0；
The preparation method of a kind of Phyllanthus embical fruit sprouted unpolished rice vegetable protein dew according to claim 1, which is characterized in that described
In step (7) after twice homogeneous, continue to be cooled to 39 DEG C, the lactic acid bacteria for being added 9% stirs 30min in 250r/min, and ferment 7-
8 hours, wherein the twice processing condition are as follows: one homogeneous 18MPa-20MPa, two homogeneous 28MPa-30MPa.
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|---|---|---|---|---|
| CN109566943A (en) * | 2019-01-15 | 2019-04-05 | 黑龙江八农垦大学 | A kind of the semisolid coarse grain composite drink and processing method edible suitable for women population |
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| CN106261399A (en) * | 2016-08-24 | 2017-01-04 | 徐州工程学院 | A kind of multi-cultur es continuous fermentation makes the preparation method of fermented grain beverage |
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Application publication date: 20190222 |