CN109793204A - Parched rice sauce and preparation method thereof - Google Patents
Parched rice sauce and preparation method thereof Download PDFInfo
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- CN109793204A CN109793204A CN201711144877.8A CN201711144877A CN109793204A CN 109793204 A CN109793204 A CN 109793204A CN 201711144877 A CN201711144877 A CN 201711144877A CN 109793204 A CN109793204 A CN 109793204A
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Abstract
The present invention relates to parched rice sauce and preparation method thereof.The parched rice sauce includes: the water of 235~462 parts by weight, the parched rice of 427.25~686.7 parts by weight, the white granulated sugar of 70~100 parts by weight, the starch of 8~10 parts by weight, the pectin of 0.1~0.3 parts by weight, the gelatin of the sodium alginate of 0.1~0.15 parts by weight and 0.1~0.3 parts by weight.The parched rice sauce can make the parched rice dairy products of preparation have excellent stability, and can effectively avoid the damage of parched rice particle.
Description
Technical field
The present invention relates to field of food, in particular it relates to parched rice sauce, more particularly it relates to parched rice sauce
And preparation method thereof.
Background technique
Present normal-temperature yoghourt increasingly by consumer is liked, but the taste of normal-temperature yoghourt and variety protection are single,
It is difficult to meet the needs of consumer is to taste.Parched rice, Mongolian are called " Mongolian Le Bada ", are exactly the meaning of Mongolian rice.Processing side
Method is by pure broom corn millet, and after being soaked in water, then the upper bored steaming of pot fries on frying pan, cooling, removes shell.The original of parched rice
Material -- broom corn millet, breeding time is short, drought-enduring, barren-resistant, is the main rice milling of staple food crop and China of Arid&semi-arid area
One of crop.Broom corn millet protein content 12% or so, content of starch 70% or so, fat content 3.6% additionally contain β-Hu
The multivitamins such as radish element, vitamin E, vitamin B6, B1, B2 and the minerals member such as calcium abundant, magnesium, phosphorus and iron, zinc, copper
Element.It is rich in protein, and other amino acid in addition to lysine, between ratio and human body protein composition ratio very phase
Seemingly, it easily absorbs.Various parched rice finished product is suitable for obesity, diabetes, cardiovascular disease, myopia, hyperlipidemia, tinea pedis case, multiple
The deelines such as nerve inflammation, tuberculosis, hyperthyroidism, angular stomatitis, cheilitis, glossitis, blear-eye, scrotitis, seborrheic dermatitis person
It is edible, prevention and dietary function well can be played.
However, the parched rice dairy products of good properties are also under study for action.
Summary of the invention
The application is to be made based on inventor to the discovery of following facts and problem and understanding:
Merely in normal-temperature yoghourt add parched rice it is difficult to ensure that Yoghourt taste and stability, it is easy to cause Yoghourt eventually produce
Product generate bleed phenomenon, and normal-temperature yoghourt pass through twice process for sterilizing, parched rice easily maceration and not can guarantee the complete of parched rice
Property.Parched rice is made parched rice sauce and adds stabilizer appropriate thereto by the discovery based on problem above, present inventor, from
And the stability of parched rice dairy products is well ensured, and efficiently avoid the damage of parched rice particle.
The present invention is directed to solve at least some of the technical problems in related technologies.
In the first aspect of the present invention, the invention proposes a kind of parched rice sauce.According to an embodiment of the invention, the parched rice
Sauce includes: the water of 235~462 parts by weight, the parched rice of 427.25~686.7 parts by weight, the white granulated sugar of 70~100 parts by weight, 8~
The starch of 10 parts by weight, the pectin of 0.1~0.3 parts by weight, the sodium alginate of 0.1~0.15 parts by weight, 0.1~0.3 parts by weight
Gelatin.Parched rice sauce according to an embodiment of the present invention can make the dairy products of preparation have excellent stability, and can be effective
Avoid the damage of parched rice particle.
In the second aspect of the present invention, the invention proposes a kind of methods for preparing parched rice sauce.Implementation according to the present invention
Example, which comprises by water, parched rice, white granulated sugar, starch, pectin, sodium alginate, gelatin mixed, at homogeneous and sterilization
Reason, wherein the water is 235~462 parts by weight, and parched rice is 427.25~686.7 parts by weight, and white granulated sugar is 70~100 weight
Part, starch is 8~10 parts by weight, and pectin is 0.1~0.3 parts by weight, and sodium alginate is 0.1~0.15 parts by weight, gelatin 0.1
~0.3 parts by weight.The parched rice sauce prepared according to the method for the embodiment of the present invention can be such that the dairy products finally prepared have excellent
Stability, and can effectively avoid the damage of parched rice particle.
According to an embodiment of the invention, the above method can also further comprise at least one following additional technical feature:
According to a particular embodiment of the invention, the mixed time is 10~20 minutes.Inventors have found that under this condition
Mixed uniformly parched rice sauce can be prepared by carrying out mixing, and then the dairy products finally prepared is made to have more excellent stabilization
Property, and can more efficiently avoid the damage of parched rice particle.
According to a particular embodiment of the invention, it is 120~140bar, secondary pressure 60 that the homogeneous, which is in first class pressure,
It is carried out under conditions of~80bar.Inventors have found that carrying out homogeneous under this condition, can to prepare particle fine and smooth, uniform
Parched rice sauce, and then make the dairy products finally prepared that there is more excellent stability, and can more efficiently avoid parched rice
The damage of grain.
According to a particular embodiment of the invention, the sterilization is that 5~15 are carried out under conditions of temperature is 121 degrees Celsius
Second.Inventors have found that disinfect pathogen can effectively be killed by carrying out sterilization under this condition, to prepare clean, healthy stir-fry
Rice sauce, and then make the dairy products finally prepared that there is more excellent stability, clean health, and can more efficiently avoid
The damage of parched rice particle.
In the third aspect of the present invention, the invention proposes a kind of dairy products.According to an embodiment of the invention, the cream system
Product include: parched rice sauce described in claim 1.Dairy products according to an embodiment of the present invention have excellent stability, and can
Effectively avoid the damage of parched rice particle.
According to an embodiment of the invention, above-mentioned dairy products can also further comprise at least one following additional technical feature:
According to an embodiment of the invention, the dairy products further comprise: raw milk, white granulated sugar, two starch phosphorus of hydroxypropyl
Acid esters, agar, xanthan gum, low methoxy pectin and gellan gum, wherein raw milk is 901~917 parts by weight, and white granulated sugar is
75~85 parts by weight, hydroxypropyl PASELLI EASYGEL are 7~12 parts by weight, and agar is 0.8~1.5 parts by weight, xanthan gum 0.3
~0.5 parts by weight, low methoxy pectin are 0.2~0.5 parts by weight, and gellan gum is 0.1~0.2 parts by weight.It is real according to the present invention
The dairy products of example are applied, there is excellent stability.
In the fourth aspect of the present invention, the invention proposes a kind of methods for preparing above-mentioned dairy products.It is according to the present invention
Embodiment, which comprises the first mixing of raw milk, white granulated sugar and stabilizer progress, homogeneous, first are sterilized, fermented,
Demulsification, cooling and the second sterilization processing, to obtain dairy products crude product；The dairy products crude product and parched rice sauce are carried out second
Mixed processing, to obtain the dairy products, wherein the parched rice sauce is as previously defined or according to mentioned-above method
Preparation, the mass ratio of the dairy products crude product and parched rice sauce is 1:1~5:2.Inventors have found that in the quality than in range,
The dairy products of preparation have excellent stability, and can effectively avoid the damage of parched rice particle；Mass ratio is more than or less than should
When ratio, the stability of the dairy products of preparation is poor, is easy bleed.
According to an embodiment of the invention, the above method can also further comprise at least one following additional technical feature:
According to an embodiment of the invention, the stabilizer is selected from hydroxypropyl PASELLI EASYGEL, agar, xanthan gum, low-methoxyl
At least one of oxygroup pectin and gellan gum.Inventors have found that the stabilizer makes the dairy products of preparation with more excellent
Stability.
According to a particular embodiment of the invention, the stabilizer is hydroxypropyl PASELLI EASYGEL, and agar, xanthan gum is low
Methoxy group pectin and gellan gum.Inventors have found that the stabilizer makes the dairy products of preparation have more excellent stability.
According to a particular embodiment of the invention, the raw milk is 901~917 parts by weight, and white granulated sugar is 75~85 weight
Part, hydroxypropyl PASELLI EASYGEL is 7~12 parts by weight, and agar is 0.8~1.5 parts by weight, and xanthan gum is 0.3~0.5 weight
Part, low methoxy pectin is 0.2~0.5 parts by weight, and gellan gum is 0.1~0.2 parts by weight.Inventors have found that according to the present invention
The dairy products of the method preparation of embodiment, have more excellent stability, and can more efficiently avoid parched rice particle
Damage.
According to an embodiment of the invention, it is 60 degrees Celsius that first mixed processing, which is in temperature, revolving speed is 40 revs/min
Under conditions of carry out 15 minutes.Inventors have found that being mixed under this condition, the dairy products of preparation can be made to be uniformly mixed,
Be conducive to the progress of subsequent homogeneous, in turn, there is more excellent stability, and can more efficiently avoid parched rice particle
Damage.
According to an embodiment of the invention, it is 120~140bar, secondary pressure 60 that the homogenization, which is in first class pressure,
It is carried out under conditions of~80bar.Inventors have found that carrying out homogeneous under this condition, the dairy products mixing of preparation can be made thin
It is greasy, uniform, in turn, there is more excellent stability, and can more efficiently avoid the damage of parched rice particle.
According to an embodiment of the invention, first sterilization processing is to carry out 3 under conditions of temperature is 110 degrees Celsius
Second.Inventors have found that being sterilized under this condition, miscellaneous bacteria can be killed, pathogenic bacteria are conducive to the progress of subsequent fermentation, into
And there is more excellent stability, clean health, and can more efficiently avoid the damage of parched rice particle.
According to an embodiment of the invention, the fermentation process is that strain, pH is added under conditions of temperature is 40 degrees Celsius
Value is 4.3.Inventors have found that fermenting under this condition, the dairy products sweet mouthfeel of preparation can be made moderate, fragrance is pure
Thickness is conducive to the progress of subsequent demulsification, in turn, has more excellent stability, and can more efficiently avoid parched rice
The damage of grain.
According to an embodiment of the invention, the demulsification processing is carried out 10 minutes under conditions of revolving speed is 35 revs/min.
Inventors have found that be demulsified under this condition, the dairy products bleed of preparation can be prevented, in turn, with more excellent steady
It is qualitative, and can more efficiently avoid the damage of parched rice particle.
According to an embodiment of the invention, the cooling treatment is carried out under conditions of temperature is 20 degrees Celsius.Invention
People's discovery, is cooled down under this condition, can prevent the dairy products excessive fermentation of preparation, in turn, with more excellent steady
It is qualitative, and can more efficiently avoid the damage of parched rice particle.
According to an embodiment of the invention, second sterilization processing is to carry out 300 under conditions of temperature is 85 degrees Celsius
Second.Inventors have found that carrying out second of sterilization processing under this condition, the shelf-life of the dairy products of preparation can be made longer, into
And there is more excellent stability, clean health, and can more efficiently avoid the damage of parched rice particle.
In the fifth aspect of the invention, the invention proposes a kind of methods for preparing dairy products.Implementation according to the present invention
Example, which comprises by water, parched rice, white granulated sugar, starch, pectin, the temperature of 10~20min of sodium alginate and gelatin progress
The mixed processing that degree is 40~55 degrees Celsius, to obtain parched rice sauce crude product, wherein the water is 235~462 parts by weight, is fried
Rice be 427.25~686.7 parts by weight, white granulated sugar be 70~100 parts by weight, starch be 8~10 parts by weight, pectin be 0.1~
0.3 parts by weight, sodium alginate are 0.1~0.15 parts by weight, and gelatin is 0.1~0.3 parts by weight；The parched rice sauce crude product is carried out
First class pressure is 120~140bar, and secondary pressure is the homogenization of 60~80bar；Parched rice sauce crude product after homogeneous is carried out 5
The sterilization processing that~15 seconds temperature are 121 degrees Celsius, to obtain parched rice sauce；By raw milk, white granulated sugar, two starch of hydroxypropyl
Phosphate, agar, xanthan gum, low methoxy pectin, gellan gum carry out 15 minutes temperature be 60 degrees Celsius, revolving speed be 40 turns/
The mixed processing of minute, to obtain dairy products crude product, wherein the raw milk is 901~917 parts by weight, white granulated sugar 75
~85 parts by weight, hydroxypropyl PASELLI EASYGEL be 7~12 parts by weight, agar be 0.8~1.5 parts by weight, xanthan gum be 0.3~
0.5 parts by weight, low methoxy pectin are 0.2~0.5 parts by weight, and gellan gum is 0.1~0.2 parts by weight；By mixed cream system
It is 120~140bar that product crude product, which carries out first class pressure, and secondary pressure is the homogenization of 60~80bar；By the cream system after homogeneous
The first sterilization processing that the temperature that product crude product carries out 3 seconds is 110 degrees Celsius；It is in temperature by the dairy products crude product after the first sterilization
Strain is added under conditions of 40 degrees Celsius and carries out fermentation process, pH value 4.3；Dairy products crude product after fermentation is carried out 10 minutes
Revolving speed be 35 revs/min demulsification handle；Dairy products crude product after demulsification is subjected to the cooling treatment that temperature is 20 degrees Celsius；
The second sterilization processing that the temperature that dairy products crude product after cooling is carried out 300 seconds is 85 degrees Celsius；By the cream after the second sterilization
Product crude product and the parched rice sauce carry out mixed processing, to obtain the dairy products, wherein the cream system after second sterilization
The mass ratio of product crude product and parched rice sauce is 1:1~5:2.The dairy products prepared according to the method for the embodiment of the present invention have more
Excellent stability, and can more efficiently avoid the damage of parched rice particle.
The strain being added when it should be noted that fermenting in the present invention includes selected from lactobacillus bulgaricus, thermophilus
At least one of bacterium, Lactococcus lactis subsp. lactis, but do not limited by cited.
Specific embodiment
The embodiment of the present invention is described below in detail, the embodiments described below is exemplary, it is intended to for explaining this
Invention, and be not considered as limiting the invention.
One, the production of parched rice sauce:
235~462 parts by weight of pure water, 427.25~686.7 parts by weight of parched rice, 70~100 parts by weight of white granulated sugar, starch
8~10 parts by weight, 0.1~0.3 parts by weight of pectin, 0.1~0.15 parts by weight of sodium alginate, 0.1~0.3 parts by weight of gelatin.
Start to feed intake when warming the water to 40~55 DEG C, 235~462 parts by weight of pure water, 500~650 weight of parched rice
Measure part, 70~100 parts by weight of white granulated sugar, 8~10 parts by weight of starch, 0.1~0.3 parts by weight of pectin, sodium alginate 0.1~0.15
Then parts by weight, 0.1~0.3 parts by weight of gelatin, 10~20min of circulation stirring carry out homogeneous, homogenization pressure first class pressure 120
~140bar, 60~80bar of secondary pressure, homogeneous are sterilized after the completion, and sterilization temperature is 121 degrees Celsius, and sterilizing time is
5s~15s.
Two, the production of Yoghourt:
901~917 parts by weight of raw milk, 75~85 parts by weight of white granulated sugar, 7~12 weight of hydroxypropyl PASELLI EASYGEL
Part, 0.8~1.5 parts by weight of agar, 0.3~0.5 parts by weight of xanthan gum, 0.2~0.5 parts by weight of low methoxy pectin, gellan gum
0.1~0.2 parts by weight.
Start to feed intake when raw milk is warming up to 45 degrees Celsius, 75~85 parts by weight of white granulated sugar, hydroxypropyl are added in milk
7~12 parts by weight of PASELLI EASYGEL, 0.8~1.5 parts by weight of agar, 0.3~0.5 parts by weight of xanthan gum, low methoxy pectin
0.2~0.5 parts by weight, 0.1~0.2 parts by weight of gellan gum stir material 15 in 60 degrees Celsius of constant temperature of material-compound tank after feed powderization is complete
Minute.Mixing speed is 40 rpms.Then homogeneous is carried out, 120~140bar of first class pressure, 60~80bar of secondary pressure,
Then it is sterilized, sterilization temperature is 110 degrees Celsius, and the time is 3 seconds, and feed liquid is cooled to 40 degrees Celsius of addition strains, is fermenting
It ferments in tank, the demulsification stirring when pH value reaches 4.3, is stirred 10 minutes by 35 rpms of speed of agitator, rapid after the completion of stirring
It cools down in the fermenter, is cooled to 20 degrees Celsius, obtain acidified milk after cooling.Acidified milk after cooling carries out pasteurize, kills
Bacterium temperature is 85 DEG C, 300s.It is mixed with parched rice sauce according to the ratio of 1:1~5:2 after sterilization, after the completion of mixing, is cooled to
It is 25 degrees Celsius, filling.
Embodiment 1
The production of parched rice sauce:
Start to feed intake when warming the water to 40 DEG C, 235 parts by weight of pure water, 686.7 parts by weight of parched rice, white granulated sugar 70
Parts by weight, 8 parts by weight of starch, 0.1 parts by weight of pectin, 0.1 parts by weight of sodium alginate, 0.1 parts by weight of gelatin, circulation stirring
10min, then carries out homogeneous, homogenization pressure first class pressure 120bar, secondary pressure 60bar, is sterilized, is killed after the completion of homogeneous
Bacterium temperature is 121 degrees Celsius, sterilizing time 5s.
The production of Yoghourt:
917 parts by weight of raw milk, 75 parts by weight of white granulated sugar, 7 parts by weight of hydroxypropyl PASELLI EASYGEL, 0.8 weight of agar
Part, 0.3 parts by weight of xanthan gum, 0.2 parts by weight of low methoxy pectin, 0.1 parts by weight of gellan gum.
Start to feed intake when raw milk is warming up to 45 degrees Celsius, 75 parts by weight of white granulated sugar is added in milk, hydroxypropyl two forms sediment
7 parts by weight of powder phosphate, 0.8 parts by weight of agar, 0.3 parts by weight of xanthan gum, 0.2 parts by weight of low methoxy pectin, gellan gum 0.1
Parts by weight stir material 15 minutes after feed powderization is complete in 60 degrees Celsius of constant temperature of material-compound tank.Mixing speed is 40 rpms.Then
Homogeneous is carried out, then first class pressure 120bar, secondary pressure 60bar sterilized, sterilization temperature is 110 degrees Celsius, and the time is
3 seconds, feed liquid was cooled to 40 degrees Celsius of addition strains, fermented in the fermenter, and the demulsification stirring when pH value reaches 4.3, stirring turns
35 rpms of speed stirs 10 minutes, cools down rapidly in the fermenter after the completion of stirring, 20 degrees Celsius is cooled to, after must cooling down
Acidified milk.Acidified milk after cooling carries out pasteurize, and sterilization temperature is 85 DEG C, 300s.With parched rice sauce according to 1:1 after sterilization
Ratio mixed, after the completion of mixing, be cooled to 25 degrees Celsius, it is filling.
Embodiment 2
Start to feed intake when warming the water to 55 DEG C, 427.25 parts by weight of pure water, 650 parts by weight of parched rice, white granulated sugar
100 parts by weight, 10 parts by weight of starch, 0.3 parts by weight of pectin, 0.15 parts by weight of sodium alginate, 0.3 parts by weight of gelatin, circulation are stirred
20min is mixed, then carries out homogeneous, homogenization pressure first class pressure 140bar, secondary pressure 80bar is sterilized after the completion of homogeneous,
Sterilization temperature is 121 degrees Celsius, sterilizing time 15s.
The production of Yoghourt:
901 parts by weight of raw milk, 85 parts by weight of white granulated sugar, 12 parts by weight of hydroxypropyl PASELLI EASYGEL, 1.5 weight of agar
Part, 0.5 parts by weight of xanthan gum, 0.5 parts by weight of low methoxy pectin, 0.2 parts by weight of gellan gum.
Start to feed intake when raw milk is warming up to 45 degrees Celsius, 85 parts by weight of white granulated sugar is added in milk, hydroxypropyl two forms sediment
12 parts by weight of powder phosphate, 1.5 parts by weight of agar, 0.5 parts by weight of xanthan gum, 0.5 parts by weight of low methoxy pectin, gellan gum
0.2 parts by weight stir material 15 minutes after feed powderization is complete in 60 degrees Celsius of constant temperature of material-compound tank.Mixing speed is 40 rpms.
Then homogeneous, first class pressure 140bar are carried out, then secondary pressure 80bar is sterilized, sterilization temperature is 110 degrees Celsius, when
Between be 3 seconds, feed liquid is cooled to 40 degrees Celsius of additions strains, ferment in the fermenter, when pH value reach 4.3 when demulsification stir, stir
35 rpms of revolving speed are mixed, is stirred 10 minutes, is cooled down in the fermenter rapidly after the completion of stirring, is cooled to 20 degrees Celsius, obtains cold
But the acidified milk after.Acidified milk after cooling carries out pasteurize, and sterilization temperature is 85 DEG C, 300s.It is pressed after sterilization with parched rice sauce
It is mixed according to the ratio of 5:2, after the completion of mixing, is cooled to 25 degrees Celsius, it is filling.
Embodiment 3
Start to feed intake when warming the water to 48 DEG C, 350 parts by weight of pure water, 553.68 parts by weight of parched rice, white granulated sugar
85 parts by weight, 9 parts by weight of starch, 0.2 parts by weight of pectin, 0.12 parts by weight of sodium alginate, 0.2 parts by weight of gelatin, circulation stirring
15min, then carries out homogeneous, homogenization pressure first class pressure 130bar, secondary pressure 70bar, is sterilized, is killed after the completion of homogeneous
Bacterium temperature is 121 degrees Celsius, sterilizing time 10s.
The production of Yoghourt:
908 parts by weight of raw milk, 80 parts by weight of white granulated sugar, 10 parts by weight of hydroxypropyl PASELLI EASYGEL, 1.2 weight of agar
Part, 0.4 parts by weight of xanthan gum, 0.35 parts by weight of low methoxy pectin, 0.15 parts by weight of gellan gum.
Start to feed intake when raw milk is warming up to 45 degrees Celsius, 80 parts by weight of white granulated sugar is added in milk, hydroxypropyl two forms sediment
10 parts by weight of powder phosphate, 1.2 parts by weight of agar, 0.4 parts by weight of xanthan gum, 0.35 parts by weight of low methoxy pectin, gellan gum
0.15 parts by weight stir material 15 minutes after feed powderization is complete in 60 degrees Celsius of constant temperature of material-compound tank.Mixing speed is 40 rpms.
Then homogeneous, first class pressure 130bar are carried out, then secondary pressure 70bar is sterilized, sterilization temperature is 110 degrees Celsius, when
Between be 3 seconds, feed liquid is cooled to 40 degrees Celsius of additions strains, ferment in the fermenter, when pH value reach 4.3 when demulsification stir, stir
35 rpms of revolving speed are mixed, is stirred 10 minutes, is cooled down in the fermenter rapidly after the completion of stirring, is cooled to 20 degrees Celsius, obtains cold
But the acidified milk after.Acidified milk after cooling carries out pasteurize, and sterilization temperature is 85 DEG C, 300s.It is pressed after sterilization with parched rice sauce
It is mixed according to the ratio of 3:2, after the completion of mixing, is cooled to 25 degrees Celsius, it is filling.
Comparative example 1
With embodiment 1, difference is parched rice to be added rather than parched rice sauce proportion.
Start to feed intake when the raw milk of 917 parts by weight is warming up to 45 degrees Celsius, in milk be added 450 parts by weight of parched rice,
75 parts by weight of white granulated sugar, 7 parts by weight of hydroxypropyl PASELLI EASYGEL, 0.8 parts by weight of agar, 0.3 parts by weight of xanthan gum, low-methoxyl oxygen
0.2 parts by weight of base pectin, 0.1 parts by weight of gellan gum stir material 15 minutes after feed powderization is complete in 60 degrees Celsius of constant temperature of material-compound tank.
Mixing speed is 40 rpms.Then homogeneous, first class pressure 120bar are carried out, then secondary pressure 60bar is sterilized,
Sterilization temperature is 110 degrees Celsius, and the time is 3 seconds, and feed liquid is cooled to 40 degrees Celsius of addition strains, ferments in the fermenter, works as pH
Demulsification stirring when value reaches 4.3, is stirred 10 minutes by 35 rpms of speed of agitator, cold in the fermenter rapidly after the completion of stirring
But, 20 degrees Celsius are cooled to, acidified milk after cooling is obtained.Acidified milk after cooling carries out pasteurize, and sterilization temperature is 85 DEG C,
300s.It is cooled to 25 degrees Celsius, it is filling.
Comparative example 2
Proportion is do not have starch in stabilizer in parched rice sauce with embodiment 1, difference.
Comparative example 3
Proportion is do not have sodium alginate in stabilizer in parched rice sauce with embodiment 1, difference.
Comparative example 4
Proportion is do not have low methoxy pectin in stabilizer in parched rice sauce with embodiment 1, difference.
Comparative example 5
Proportion is do not have gelatin in stabilizer in parched rice sauce with embodiment 1, difference.
Comparative example 6
For proportion with embodiment 1, it is 0.3 parts by weight that difference, which is in parched rice sauce that stabilizer does not have sodium alginate content,.
Comparative example 7
For proportion with embodiment 1, difference is in parched rice sauce in stabilizer that content of starch is 20 parts by weight.
Comparative example 8
For proportion with embodiment 1, difference is in parched rice sauce in stabilizer that pectin content is 0.5 parts by weight.
Comparative example 9
For proportion with embodiment 1, difference is in parched rice sauce in stabilizer that gelatine content is 0.8 parts by weight.
Embodiment 4
At 37 DEG C shown in the product stability observation following Tables 1 and 2 of result；Ambient product parched rice granule integrity observation knot
Fruit is as shown in table 3 below；Product sensory is assessed as 30 professions and judges personnel, with the integrality of parched rice particle, product entirety mouthfeel
Trial test marking is carried out, 10 points of highests, 0 point minimum, and appraisal result is as shown in table 4 below.
Product stability observation result (one month~tri- months) at 1:37 DEG C of table
| One month | Two months | Three months | |
| Embodiment 1 | Product is without bleed | Product is without bleed | Product is without bleed |
| Embodiment 2 | Product is without bleed | Product is without bleed | Product is without bleed |
| Embodiment 3 | Product is without bleed | Product is without bleed | Product is without bleed |
| Comparative example 1 | Product is without bleed | The slight bleed of product | Product bleed |
| Comparative example 2 | Product bleed | Product bleed | Product bleed |
| Comparative example 3 | Product bleed | Product bleed | Product bleed |
| Comparative example 4 | Product bleed | Product bleed | Product bleed |
| Comparative example 5 | Product bleed | Product bleed | Product bleed |
| Comparative example 6 | Product is without bleed | The slight bleed of product | Product bleed |
| Comparative example 7 | The slight bleed of product | Product bleed | Product bleed |
| Comparative example 8 | Product is without bleed | Product is without bleed | The slight bleed of product |
| Comparative example 9 | Product bleed | Product bleed | Product bleed |
Product stability observation result (four months~six months) at 2:37 DEG C of table
| Four months | Five months | Six months | |
| Embodiment 1 | Product is without bleed | Product is without bleed | Product is without bleed |
| Embodiment 2 | Product is without bleed | Product is without bleed | Product is without bleed |
| Embodiment 3 | Product is without bleed | Product is without bleed | Product is without bleed |
| Comparative example 1 | Product bleed | Product bleed | Product bleed |
| Comparative example 2 | Product bleed | Product bleed | Product bleed |
| Comparative example 3 | Product bleed | Product bleed | Product bleed |
| Comparative example 4 | Product bleed | Product bleed | Product bleed |
| Comparative example 5 | Product bleed | Product bleed | Product bleed |
| Comparative example 6 | Product bleed | Product bleed | Product bleed |
| Comparative example 7 | Product bleed | Product bleed | Product bleed |
| Comparative example 8 | Product bleed | Product bleed | Product bleed |
| Comparative example 9 | Product bleed | Product bleed | Product bleed |
Table 3: ambient product parched rice granule integrity observes result
| One month | |
| Embodiment 1 | Particle is substantially complete |
| Embodiment 2 | Particle is substantially complete |
| Embodiment 3 | Particle is substantially complete |
| Comparative example 1 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 2 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 3 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 4 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 5 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 6 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 7 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 8 | Particle Breakage is more, and whole grain is almost 0 |
| Comparative example 9 | Particle Breakage is more, and whole grain is almost 0 |
Table 4: appraisal result
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (9)
1. a kind of parched rice sauce characterized by comprising the water of 235~462 parts by weight, the stir-fry of 427.25~686.7 parts by weight
Rice, the white granulated sugar of 70~100 parts by weight, the starch of 8~10 parts by weight, the pectin of 0.1~0.3 parts by weight, 0.1~0.15 weight
The sodium alginate of part and the gelatin of 0.1~0.3 parts by weight.
2. a kind of method for preparing parched rice sauce characterized by comprising
By water, parched rice, white granulated sugar, starch, pectin, sodium alginate, gelatin mixed, homogeneous and sterilization processing,
Wherein, the water is 235~462 parts by weight, and parched rice is 427.25~686.7 parts by weight, and white granulated sugar is 70~100 weight
Part, starch is 8~10 parts by weight, and pectin is 0.1~0.3 parts by weight, and sodium alginate is 0.1~0.15 parts by weight, gelatin 0.1
~0.3 parts by weight.
3. according to the method described in claim 2, it is characterized in that, the mixed time is 10~20 minutes；
Preferably, it is 120~140bar that the homogeneous, which is in first class pressure, and secondary pressure carries out under conditions of being 60~80bar
's；
Preferably, the sterilization is carried out 5~15 seconds under conditions of temperature is 121 degrees Celsius.
4. a kind of dairy products characterized by comprising parched rice sauce described in claim 1.
5. dairy products according to claim 4, which is characterized in that further comprise:
Raw milk, white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, xanthan gum, low methoxy pectin and gellan gum,
Wherein, raw milk be 901~917 parts by weight, white granulated sugar be 75~85 parts by weight, hydroxypropyl PASELLI EASYGEL be 7~
12 parts by weight, agar are 0.8~1.5 parts by weight, and xanthan gum is 0.3~0.5 parts by weight, and low methoxy pectin is 0.2~0.5 weight
Part is measured, gellan gum is 0.1~0.2 parts by weight.
6. a kind of method for preparing the dairy products of claim 4 or 5 characterized by comprising
Raw milk, white granulated sugar and stabilizer are subjected to the first mixing, homogeneous, the first sterilization, fermentation, demulsification, cooling and the
Two sterilization processings, to obtain dairy products crude product；
The dairy products crude product and parched rice sauce are subjected to the second mixed processing, to obtain the dairy products,
Wherein, the parched rice sauce is prepared as defined in claim 1 or according to the method in claim 2 or 3,
The mass ratio of the dairy products crude product and parched rice sauce is 1:1~5:2.
7. according to the method described in claim 6, it is characterized in that, the stabilizer is selected from hydroxypropyl PASELLI EASYGEL, fine jade
Rouge, xanthan gum, at least one of low methoxy pectin and gellan gum；
Preferably, the stabilizer is hydroxypropyl PASELLI EASYGEL, agar, xanthan gum, low methoxy pectin and gellan gum；
Preferably, the raw milk is 901~917 parts by weight, and white granulated sugar is 75~85 parts by weight, hydroxypropyl PASELLI EASYGEL
For 7~12 parts by weight, agar is 0.8~1.5 parts by weight, and xanthan gum is 0.3~0.5 parts by weight, low methoxy pectin is 0.2~
0.5 parts by weight, gellan gum are 0.1~0.2 parts by weight.
8. according to the method described in claim 6, it is characterized in that, first mixed processing be temperature be 60 degrees Celsius,
Revolving speed carries out 15 minutes under conditions of being 40 revs/min；
Optionally, it is 120~140bar that the homogenization, which is in first class pressure, under conditions of secondary pressure is 60~80bar
It carries out；
Optionally, first sterilization processing is carried out 3 seconds under conditions of temperature is 110 degrees Celsius；
Optionally, the fermentation process is that strain, pH value 4.3 is added under conditions of temperature is 40 degrees Celsius；
Optionally, the demulsification processing is carried out 10 minutes under conditions of revolving speed is 35 revs/min；
Optionally, the cooling treatment is carried out under conditions of temperature is 20 degrees Celsius；
Optionally, second sterilization processing is carried out 300 seconds under conditions of temperature is 85 degrees Celsius.
9. a kind of method for preparing dairy products characterized by comprising
By water, parched rice, white granulated sugar, starch, pectin, sodium alginate and gelatin carry out the temperature of 10~20min and take the photograph for 40~55
The mixed processing of family name's degree, to obtain parched rice sauce crude product,
Wherein, the water is 235~462 parts by weight, and parched rice is 427.25~686.7 parts by weight, and white granulated sugar is 70~100 weight
Part, starch is 8~10 parts by weight, and pectin is 0.1~0.3 parts by weight, and sodium alginate is 0.1~0.15 parts by weight, gelatin 0.1
~0.3 parts by weight；
It is 120~140bar that the parched rice sauce crude product, which is carried out first class pressure, and secondary pressure is the homogenization of 60~80bar；
The sterilization processing that the temperature that parched rice sauce crude product after homogeneous is carried out 5~15 seconds is 121 degrees Celsius, to obtain parched rice
Sauce；
By raw milk, white granulated sugar, hydroxypropyl PASELLI EASYGEL, agar, xanthan gum, low methoxy pectin, gellan gum progress 15
The temperature of minute is 60 degrees Celsius, the mixed processing that revolving speed is 40 revs/min, to obtain dairy products crude product,
Wherein, the raw milk is 901~917 parts by weight, and white granulated sugar is 75~85 parts by weight, and hydroxypropyl PASELLI EASYGEL is
7~12 parts by weight, agar be 0.8~1.5 parts by weight, xanthan gum be 0.3~0.5 parts by weight, low methoxy pectin be 0.2~
0.5 parts by weight, gellan gum are 0.1~0.2 parts by weight；
It is 120~140bar that mixed dairy products crude product, which is carried out first class pressure, and secondary pressure is at the homogeneous of 60~80bar
Reason；
The first sterilization processing that the temperature that dairy products crude product after homogeneous is carried out 3 seconds is 110 degrees Celsius；
Strain is added in dairy products crude product after first sterilization under conditions of temperature is 40 degrees Celsius and carries out fermentation process, pH value
It is 4.3；
The demulsification that the revolving speed that dairy products crude product after fermentation carries out 10 minutes is 35 revs/min is handled；
Dairy products crude product after demulsification is subjected to the cooling treatment that temperature is 20 degrees Celsius；
The second sterilization processing that the temperature that dairy products crude product after cooling is carried out 300 seconds is 85 degrees Celsius；
By the dairy products crude product and parched rice sauce progress mixed processing after the second sterilization, to obtain the dairy products,
Wherein, the mass ratio of the dairy products crude product after second sterilization and parched rice sauce is 1:1~5:2.
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Application publication date: 20190524 |