CN110250386A - A kind of rice milk fermented beverage and preparation method thereof - Google Patents
A kind of rice milk fermented beverage and preparation method thereof Download PDFInfo
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- CN110250386A CN110250386A CN201910677481.2A CN201910677481A CN110250386A CN 110250386 A CN110250386 A CN 110250386A CN 201910677481 A CN201910677481 A CN 201910677481A CN 110250386 A CN110250386 A CN 110250386A
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- 235000020195 rice milk Nutrition 0.000 title claims abstract description 49
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000209094 Oryza Species 0.000 claims abstract description 135
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 135
- 235000009566 rice Nutrition 0.000 claims abstract description 135
- 235000021329 brown rice Nutrition 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims description 54
- 239000002002 slurry Substances 0.000 claims description 43
- 238000000855 fermentation Methods 0.000 claims description 41
- 230000004151 fermentation Effects 0.000 claims description 41
- 235000020265 peanut milk Nutrition 0.000 claims description 35
- 108090000790 Enzymes Proteins 0.000 claims description 33
- 102000004190 Enzymes Human genes 0.000 claims description 33
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 30
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 239000006228 supernatant Substances 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 18
- 235000012054 meals Nutrition 0.000 claims description 18
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 229930003268 Vitamin C Natural products 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 15
- -1 sucrose fatty ester Chemical class 0.000 claims description 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
- 239000011718 vitamin C Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000020183 skimmed milk Nutrition 0.000 claims description 14
- 238000011282 treatment Methods 0.000 claims description 14
- 235000021433 fructose syrup Nutrition 0.000 claims description 13
- 108010089934 carbohydrase Proteins 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000004382 Amylase Substances 0.000 claims description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 11
- 235000019710 soybean protein Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 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 7
- 239000008103 glucose Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
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- 239000012535 impurity Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims 2
- 150000002148 esters Chemical class 0.000 claims 2
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- 238000005238 degreasing Methods 0.000 claims 1
- 238000012216 screening Methods 0.000 claims 1
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- 241000196324 Embryophyta Species 0.000 abstract description 3
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- 238000000746 purification Methods 0.000 abstract description 2
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- 244000068988 Glycine max Species 0.000 description 4
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- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 4
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- 229930003231 vitamin Natural products 0.000 description 4
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- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
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- 239000011707 mineral Substances 0.000 description 3
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- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of rice milk fermented beverages with health care function and preparation method thereof, using high quality white rice and brown rice as primary raw material, natural plant beverage is formed through scientific method purification, remain the nutritive and health protection components in rice and brown rice, improve brown rice eating mouth feel, brown rice can not only be reduced and eat difficulty, but also Paddy Products structure can be enriched.
Description
Technical field
The present invention relates to agricultural and sideline product intensive processing technical field, more particularly to a kind of rice milk fermented beverage and
Preparation method.
Background technique
Currently, China's paddy total output occupies No. 1 in the world, but paddy processing only exists in one kind and is satisfied with for a long time
The primary machining state of people's grain ration demand, paddy processing product structure is single, and byproduct comprehensive utilization water product are low, well below
Developed country.So needing to provide a kind of paddy processing method, with abundant product structure, byproduct level of comprehensive utilization is improved.
And the direct product of paddy is exactly brown rice, edible husked rice is welcome by increasingly people at present, but brown rice mouthfeel is poor,
Quality is close, it is relatively time-consuming to boil, and contains more crude fibre, nondigestible, reduces the edible value of brown rice, limits
The application of brown rice in the food industry.So needing to provide a kind of new brown rice processing and eating mode, eaten with increasing brown rice
Application in product, while Paddy Products structure can be enriched, and due to still containing a little outer tissue deep processing meeting in brown rice
The byproducts such as rice bran are obtained, and byproduct can be reduced by directly carrying out edible processing, to improve byproduct level of comprehensive utilization.
Therefore, how enriching Paddy Products structure, reducing brown rice to eat difficulty is those skilled in the art's urgent need to resolve
Problem.
Summary of the invention
In view of this, the present invention provides a kind of rice milk fermented beverages with health care function and preparation method thereof, with excellent
Matter rice and brown rice are primary raw material, form natural plant beverage through scientific method purification, remain the battalion in rice and brown rice
Health-care components are supported, brown rice eating mouth feel is improved, brown rice can be not only reduced and eat difficulty, but also Paddy Products knot can be enriched
Structure.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of rice milk fermented beverage, which is characterized in that the raw material of use include: rice, brown rice, flavoring agent, emulsifier and
Thickener.
Preferably, the flavoring agent includes fructose syrup and scented rice essence；The emulsifier includes sucrose fatty ester；Institute
Stating thickener includes sodium alginate.
It preferably, further include skimmed milk power, vitamin C and water-soluble soybean protein in the raw material of use.
The beneficial effect of above-mentioned optimal technical scheme is: the present invention adds skimmed milk power, vitamin C and soluble soybean egg
The white nutritional ingredient that can enrich lactation fermented beverage improves nutritive value, improves mouthfeel.
Preferably, the mass ratio of the rice and brown rice is 9:1~7:3.
The beneficial effect of above-mentioned optimal technical scheme is: the present invention is cooperated using rice and brown rice, and wherein brown rice is rich
Containing dietary fiber, there is excellent functionality, the trophic structure of rice milk fermented beverage can be improved, addition rice can reduce into
This, improves mouthfeel.
The present invention also provides a kind of preparation methods of rice milk fermented beverage, specifically comprise the following steps:
(1) rice milk fermented beverage weighs each raw material as described above, spare；
(2) rice and brown rice are subjected to drying and pulverization process respectively obtains rice meal and coarse rice powder；
(3) rice meal and coarse rice powder are mixed to get rice flour in proportion, rice flour is subjected to gelatinization processing, obtains Rice & peanut milk original
Liquid；
(4) Rice & peanut milk stoste is successively subjected to enzymolysis processing and destroy the enzyme treatment, obtains enzymatic hydrolysis slurry；
(5) enzymatic hydrolysis slurry is subjected to fermentation process, obtains fermentation slurry；
(6) will fermentation slurry be uniformly mixed after pulp separation with surplus stock, then successively by homogeneous, it is filling, go out
The rice milk fermented beverage can be obtained in bacterium processing.
Preferably, the step (2) specifically: will first be put into baking oven and toast after rice and brown rice impurity elimination, toast
At 120~160 DEG C, baking time is controlled in 15~30min for temperature control；Then by after baking rice and brown rice use glue respectively
Body is milled, and sieves using 80~100 mesh screens, respectively obtains rice meal and coarse rice powder.
The beneficial effect of above-mentioned optimal technical scheme is: baking temperature, time and smashed grain disclosed by the invention
Diameter is conducive to improve the mouthfeel of rice milk fermented beverage beverage.
Preferably, the step (3) specifically: be first that 9:1~7:3 is mixed according to mass ratio by rice meal and coarse rice powder
To rice flour；Then it is 1:(4~8 according to mass ratio with water by rice flour) it mixes, it then controls gelatinization point and is carried out at 90~100 DEG C
20~30min gelatinization processing.
The beneficial effect of above-mentioned optimal technical scheme is: can guarantee that rice and brown rice are sufficiently gelatinized, and improve gelatinization effect
Rate reduces gelatinization cost.
Preferably, the step (4) specifically: after Rice & peanut milk stoste is warming up to 90~100 DEG C, high-temperatureα-amylase is added
20~40min is handled, the enzyme concentration of high-temperatureα-amylase is the 0.02~0.06% of Rice & peanut milk weight；After being cooled to 50~60 DEG C,
Carbohydrase and 4~8h of pectinase treatment is added, the enzyme concentration of carbohydrase is the 0.05~0.25% of Rice & peanut milk weight, and pectase adds
Enzyme amount is the 0.05~0.25% of Rice & peanut milk weight；95~100 DEG C of 5~10min of destroy the enzyme treatment are then heated to, enzymatic hydrolysis slurry is obtained
Material.
The beneficial effect of above-mentioned optimal technical scheme is: enzyme dosage disclosed by the invention, hydrolysis temperature can guarantee sufficiently
Enzymatic hydrolysis, and advantageously reduce cost, improve efficiency.
Preferably, the step (5) specifically: the lactobacillus plantarum bacterium powder of enzymatic hydrolysis stock quality 0.01~0.1% is weighed,
Lactobacillus plantarum bacterium powder is dissolved in sterile water in advance and obtains lactobacillus plantarum bacterium powder solution；Above-mentioned enzymatic hydrolysis slurry is cooled to
25~35 DEG C, the glucose and above-mentioned lactobacillus plantarum bacterium powder solution of enzymatic hydrolysis slurry weight 2~8%, timing fermentation is then added
36~72h, fermentation processes pH value 4.5~6.5,25~35 DEG C of temperature, 0.1~0.2MPa of pressure, can be obtained fermentation slurry
Material.
Preferably, the specification of the lactobacillus plantarum bacterium powder is 1 × 1011CFU/g。
The beneficial effect of above-mentioned optimal technical scheme is: lactobacillus plantarum bacterium powder dosage disclosed by the invention, fermentation temperature,
Pressure, pH, glucose dosage can make beneficial bacterium adequately ferment, mouthfeel, nutritional ingredient so as to improve product.
Preferably, the step (6) specifically: above-mentioned fermentation slurry is first centrifuged to 20 under the conditions of 5000r/min~
30min obtains supernatant；Supernatant carries out 4~10s high-temperature short-time sterilization under the conditions of 132~137 DEG C；With supernatant quality
It is also known as measured for 100% score: 15~25% skimmed milk powers, 3~5% fructose syrups, 0.05~0.2% vitamin C, 2~6% water
Dissolubility soybean protein, 0.2~0.6% sucrose fatty ester, 0.02~0.06% sodium alginate and 0.02~0.12% scented rice are fragrant
Essence；Be added skimmed milk power into supernatant, and 50~60 DEG C at a temperature of stir evenly；Be added fructose syrup, vitamin C,
Water-soluble soybean protein, sodium alginate, sucrose fatty ester and scented rice essence, 50~60 DEG C at a temperature of stir evenly；?
40~50MPa pressure carries out homogeneous at a temperature of 60~70 DEG C and makes particle at 40 μm or less；Finally carrying out canned, sterilizing can obtain
To the rice milk fermented beverage；The sterilising temp is 85~95 DEG C, sterilization time is 20~30min.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of fermentations of rice milk to drink
Material and preparation method thereof, has the following beneficial effects:
(1) wherein rice milk fermented beverage also has pleasant milk Flavor not only rich in the faint scent of rice, suitable for people of all ages；
(2) rice milk fermented beverage is rich in high-quality protein, dietary fiber, B family vitamin and minerals abundant etc. simultaneously
Nutrient is easy to human consumption's absorption, while by the fermentation process of probiotics, product has well gastrointestinal dysfunction person
Auxiliary curative effect；
(3) it in addition, rice milk fermented beverage can also effectively improve the immunity of human body, promotes blood circulation, it is solid to reduce gallbladder
Alcohol plays the effect of preventing cardiovascular disease, compared with other beverages, with the superiority in terms of unique flavor and nutrition；
(4) preparation method disclosed by the invention is easy to operate, is easy to carry out industrialization promotion.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the invention discloses a kind of rice milk fermented beverage, the raw material of use includes: rice, brown rice, flavoring agent, cream
Agent and thickener.
For further optimisation technique scheme, flavoring agent includes fructose syrup and scented rice essence；Emulsifier includes sucrose
Aliphatic ester；Thickener includes sodium alginate.
It further include that skimmed milk power, vitamin C and water solubility are big for further optimisation technique scheme, in the raw material of use
Legumin.
For further optimisation technique scheme, the mass ratio of rice and brown rice is 9:1~7:3.
The present invention also provides a kind of preparation methods of rice milk fermented beverage, specifically comprise the following steps:
(1) each raw material is weighed according to rice milk fermented beverage as above, it is spare；
(2) rice and brown rice are subjected to drying and pulverization process respectively obtains rice meal and coarse rice powder；
(3) rice meal and coarse rice powder are mixed to get rice flour in proportion, rice flour is subjected to gelatinization processing, obtains Rice & peanut milk original
Liquid；
(4) Rice & peanut milk stoste is successively subjected to enzymolysis processing and destroy the enzyme treatment, obtains enzymatic hydrolysis slurry；
(5) enzymatic hydrolysis slurry is subjected to fermentation process, obtains fermentation slurry；
(6) will fermentation slurry be uniformly mixed after pulp separation with surplus stock, then successively by homogeneous, it is filling, go out
Rice milk fermented beverage can be obtained in bacterium processing.
For further optimisation technique scheme, step (2) specifically: will be first put into baking oven after rice and brown rice impurity elimination
It is toasted, at 120~160 DEG C, baking time is controlled in 15~30min for baking temperature control；Then by the rice after baking
It is milled respectively with colloid mill with brown rice, is sieved using 80~100 mesh screens, respectively obtain rice meal and coarse rice powder.
For further optimisation technique scheme, step (3) specifically: be first according to mass ratio by rice meal and coarse rice powder
9:1~7:3 is mixed to get rice flour；Then it is 1:(4~8 according to mass ratio with water by rice flour) it mixes, then control gelatinization point
It is handled in 90~100 DEG C of progress 20~30min gelatinizations.
For further optimisation technique scheme, step (4) specifically: after Rice & peanut milk stoste is warming up to 90~100 DEG C, add
Enter high-temperatureα-amylase and handle 20~40min, the enzyme concentration of high-temperatureα-amylase is the 0.02~0.06% of Rice & peanut milk weight；Cooling
To after 50~60 DEG C, be added carbohydrase and 4~8h of pectinase treatment, the enzyme concentration of carbohydrase be Rice & peanut milk weight 0.05~
0.25%, the enzyme concentration of pectase is the 0.05~0.25% of Rice & peanut milk weight；Be then heated to 95~100 DEG C of destroy the enzyme treatments 5~
10min obtains enzymatic hydrolysis slurry.
For further optimisation technique scheme, step (5) specifically: weigh enzymatic hydrolysis stock quality 0.01~0.1%
Lactobacillus plantarum bacterium powder is dissolved in sterile water obtains lactobacillus plantarum bacterium powder solution in advance by lactobacillus plantarum bacterium powder；It will be upper
It states enzymatic hydrolysis slurry and is cooled to 25~35 DEG C, the glucose for digesting slurry weight 2~8% and above-mentioned lactobacillus plantarum bacterium is then added
Powder solution, timing 36~72h of fermentation, fermentation processes pH value 4.5~6.5,25~35 DEG C of temperature, 0.1~0.2MPa of pressure,
Fermentation slurry can be obtained.
For further optimisation technique scheme, the specification of lactobacillus plantarum bacterium powder is 1 × 1011CFU/g。
For further optimisation technique scheme, step (6) specifically: first by above-mentioned fermentation slurry in 5000r/min item
It is centrifuged 20~30min under part, obtains supernatant；Supernatant carries out 4~10s high-temperature short-time sterilization under the conditions of 132~137 DEG C；
It is that 100% score is also known as measured with supernatant quality: 15~25% skimmed milk powers, 3~5% fructose syrups, 0.05~0.2% dimension life
Plain C, 2~6% water-soluble soybean proteins, 0.2~0.6% sucrose fatty ester, 0.02~0.06% sodium alginate and 0.02~
0.12% scented rice essence；Be added skimmed milk power into supernatant, and 50~60 DEG C at a temperature of stir evenly；High fructose corn is added
Slurry, vitamin C, water-soluble soybean protein, sodium alginate, sucrose fatty ester and scented rice essence, 50~60 DEG C at a temperature of
It stirs evenly；Homogeneous is carried out at a temperature of 40~50MPa pressure, 60~70 DEG C makes particle at 40 μm or less；Finally carry out it is canned,
Rice milk fermented beverage can be obtained in sterilizing；Sterilising temp is 85~95 DEG C, sterilization time is 20~30min.
Embodiment 1
The embodiment of the present invention 1 discloses a kind of preparation method of rice milk fermented beverage, specifically comprises the following steps:
(1) each raw material is weighed according to rice milk fermented beverage as above, it is spare；
(2) it will first be put into baking oven and toast after rice and brown rice impurity elimination, baking temperature is controlled at 120 DEG C, baking
Between control in 30min；Then by after baking rice and brown rice be milled respectively with colloid mill, using 100 mesh mesh screens
Point, respectively obtain rice meal and coarse rice powder；
(3) rice meal and coarse rice powder are first mixed to get rice flour according to mass ratio for 9:1；Then by rice flour and hot water according to
Mass ratio is 1:6 mixing, then controls the progress 30min gelatinization processing at 95 DEG C, obtains Rice & peanut milk stoste；
(4) high-temperatureα-amylase first is added into Rice & peanut milk stoste, is cooled to 90 DEG C of processing 30min, high-temperatureα-amylase
Enzyme concentration is the 0.04% of Rice & peanut milk weight；It is cooled to 50 DEG C again, carbohydrase and pectinase treatment 4h, the enzyme concentration of carbohydrase is added
It is the 0.15% of Rice & peanut milk weight, the enzyme concentration of pectase is the 0.15% of Rice & peanut milk weight；It is then heated to 100 DEG C of destroy the enzyme treatments
10min obtains enzymatic hydrolysis slurry；
(5) the lactobacillus plantarum bacterium powder for weighing enzymatic hydrolysis stock quality 0.1%, is dissolved to nothing for lactobacillus plantarum bacterium powder in advance
Lactobacillus plantarum bacterium powder solution is obtained in bacterium water；Above-mentioned enzymatic hydrolysis slurry is cooled to 30 DEG C, enzymatic hydrolysis slurry weight 2% is then added
Glucose and lactobacillus plantarum bacterium powder solution, since being added lactobacillus plantarum bacterium powder solution timing ferment 48h, fermentation process
PH value 4.5,30 DEG C of temperature, pressure 0.1MPa are controlled, fermentation slurry can be obtained；The specification of lactobacillus plantarum bacterium powder be 1 ×
1011CFU/g；
(6) above-mentioned fermentation slurry is first centrifuged 30min under the conditions of 5000r/min, obtains supernatant；With supernatant quality
It is also known as measured for 100% score: 15.2% skimmed milk power, 3.3% fructose syrup, 0.18% vitamin C, 4.8% soluble soybean
Albumen, 0.25% sucrose fatty ester, 0.02% sodium alginate and 0.03% scented rice essence；Then by supernatant in 137 DEG C of items
Carry out 4s high-temperature short-time sterilization under part, then skimmed milk power be added thereto, and 60 DEG C at a temperature of stir evenly；It is subsequently added into
Fructose syrup, vitamin C, water-soluble soybean protein, sodium alginate, sucrose fatty ester and scented rice essence stir evenly；Exist again
40MPa pressure carries out homogeneous at a temperature of 70 DEG C and makes diameter of particle at 40 μm or less；Finally carrying out canned, sterilizing can be obtained rice
Milk fermentation beverage；Sterilising temp is controlled in 90 DEG C, sterilization time 20min.
Embodiment 2
The embodiment of the present invention 2 discloses a kind of preparation method of rice milk fermented beverage, specifically comprises the following steps:
(1) each raw material is weighed according to rice milk fermented beverage as above, it is spare；
(2) it will first be put into baking oven and toast after rice and brown rice impurity elimination, baking temperature is controlled at 140 DEG C, baking
Between control in 20min；Then by after baking rice and brown rice be milled respectively with colloid mill, using 100 mesh mesh screens
Point, respectively obtain rice meal and coarse rice powder；
(3) rice meal and coarse rice powder are first mixed to get rice flour according to mass ratio for 9:2；Then by rice flour and hot water according to
Mass ratio is 1:6 mixing, then controls gelatinization point in 95 DEG C of progress 30min gelatinization processing, obtains Rice & peanut milk stoste；
(4) high-temperatureα-amylase processing 30min, high-temperatureα-amylase is added thereto after Rice & peanut milk stoste is cooled to 90 DEG C
Enzyme concentration be Rice & peanut milk weight 0.04%；After being cooled to 50~60 DEG C again, it is added at carbohydrase, neutral proteinase and pectase
4h is managed, the enzyme concentration of carbohydrase is the 0.15% of Rice & peanut milk weight, and the enzyme concentration of neutral proteinase is the 0.2% of Rice & peanut milk weight, fruit
The enzyme concentration of glue enzyme is the 0.15% of Rice & peanut milk weight；100 DEG C of destroy the enzyme treatment 10min are then heated to, enzymatic hydrolysis slurry is obtained；
(5) lactobacillus plantarum bacterium powder, is dissolved to by the lactobacillus plantarum bacterium powder for weighing enzymatic hydrolysis stock quality 0.08% in advance
Lactobacillus plantarum bacterium powder solution is obtained in sterile water；Above-mentioned enzymatic hydrolysis slurry is cooled to 28 DEG C, is then added according to Recipe
Since the glucose and lactobacillus plantarum bacterium powder solution for digesting slurry weight 2~8%, count lactobacillus plantarum bacterium powder solution is added
When ferment 72h, fermentation slurry can be obtained in fermentation processes pH value 5.5,28 DEG C of temperature, pressure 0.1MPa；Lactobacillus plantarum
The specification of bacterium powder is 1 × 1011CFU/g；
(6) above-mentioned fermentation slurry is first centrifuged 30min under the conditions of 5000r/min, obtains supernatant；With supernatant quality
It is also known as measured for 100% score: 20.8% skimmed milk power, 3.5% fructose syrup, 0.15% vitamin C, 4.6% soluble soybean
Albumen, 0.3% sucrose fatty ester, 0.03% sodium alginate, 0.05% scented rice essence are then by supernatant under the conditions of 135 DEG C
Carry out 7s high-temperature short-time sterilization, then skimmed milk power be added thereto, and 60 DEG C at a temperature of stir evenly；It is subsequently added into fruit Portugal
Syrup, vitamin C, water-soluble soybean protein, sodium alginate, sucrose fatty ester and scented rice essence stir evenly；Again in 40MPa
Pressure carries out homogeneous at a temperature of 70 DEG C and makes diameter of particle at 40 μm or less；Finally carrying out canned, sterilizing can be obtained rice milk fermentation
Beverage；Sterilising temp is controlled in 85 DEG C, sterilization time 30min.
Embodiment 3
The embodiment of the present invention 3 discloses a kind of preparation method of rice milk fermented beverage, specifically comprises the following steps:
(1) each raw material is weighed according to rice milk fermented beverage as above, it is spare；
(2) it will first be put into baking oven and toast after rice and brown rice impurity elimination, baking temperature is controlled at 130 DEG C, baking
Between control in 25min；Then by after baking rice and brown rice be milled respectively with colloid mill, using 100 mesh mesh screens
Point, respectively obtain rice meal and coarse rice powder；
(3) rice meal and coarse rice powder are first mixed to get rice flour according to mass ratio for 11:2；Then rice flour and hot water are pressed
It is 1:7 mixing according to mass ratio, then controls gelatinization point in 95 DEG C of progress 30min gelatinization processing, obtain Rice & peanut milk stoste；
(4) after being first cooled to 90 DEG C, high-temperatureα-amylase is first added into Rice & peanut milk stoste and handles 30min, high temperature alphalise starch
The enzyme concentration of enzyme is the 0.05% of Rice & peanut milk weight；It is cooled to 50 DEG C again, carbohydrase, neutral proteinase and pectinase treatment is added
8h, the enzyme concentration of carbohydrase are the 0.2% of Rice & peanut milk weight, and the enzyme concentration of neutral proteinase is the 0.25% of Rice & peanut milk weight, pectin
The enzyme concentration of enzyme is the 0.2% of Rice & peanut milk weight；100 DEG C of destroy the enzyme treatment 10min are then heated to, enzymatic hydrolysis slurry is obtained；
(5) lactobacillus plantarum bacterium powder, is dissolved to by the lactobacillus plantarum bacterium powder for weighing enzymatic hydrolysis stock quality 0.05% in advance
Lactobacillus plantarum bacterium powder solution is obtained in sterile water；Above-mentioned enzymatic hydrolysis slurry is cooled to 35 DEG C, enzymatic hydrolysis slurry weight is then added
8% glucose and lactobacillus plantarum bacterium powder solution, timing fermentation 36h, fermentation since being added lactobacillus plantarum bacterium powder solution
Process control pH value 6.5,35 DEG C of temperature, pressure 0.1MPa, can be obtained fermentation slurry；The specification of lactobacillus plantarum bacterium powder is 1
×1011CFU/g；
(6) above-mentioned fermentation slurry is first centrifuged 30min under the conditions of 5000r/min, obtains supernatant；With supernatant quality
It is also known as measured for 100% score: 23.6% skimmed milk power, 3.5% fructose syrup, 0.25% vitamin C, 3.8% soluble soybean
Albumen, 0.25% sucrose fatty ester: 0.04% sodium alginate, 0.03% scented rice essence；Then by supernatant in 132 DEG C of conditions
Lower progress 10s high-temperature short-time sterilization, then skimmed milk power is added thereto, and 55 DEG C at a temperature of stir evenly；It is subsequently added into
Fructose syrup, vitamin C, water-soluble soybean protein, sodium alginate, sucrose fatty ester and scented rice essence stir evenly；Exist again
40MPa pressure carries out homogeneous at a temperature of 70 DEG C and makes diameter of particle at 40 μm or less；Finally carrying out canned, sterilizing can be obtained rice
Milk fermentation beverage；Sterilising temp is controlled in 90 DEG C, sterilization time 25min.
Comparative example 1
Using technical solution same as Example 3, (5) fermentation processes pH value 8 is only changed the step.
Comparative example 2
Using technical solution same as Example 3, only changing the step (5) fermentation processes pH value is 3.
Comparative example 3
Using technical solution same as Example 3, only changing the step (5) fermentation processes temperature is 40 DEG C.
Comparative example 4
Using technical solution same as Example 3, only changing the step (5) fermentation processes temperature is 20 DEG C.
Comparative example 5
Using technical solution same as Example 3, the plant that (5) weigh enzymatic hydrolysis stock quality 0.001% is only changed the step
Object lactobacillus bacterium powder.
Embodiment 4
Chemical composition detection, vitamin and mine are carried out to the rice milk fermented beverage that above-described embodiment 1~3 is prepared
The nutrient composition contents such as substance detection, as a result as shown in the following table 1~2.
Table 1
The vitamin and mineral content of 2 rice milk fermented beverage of table
It can obviously be learnt by the result of above-mentioned table 1~2, the rice milk that the embodiment of the present invention 1~3 is prepared, which is fermented, drinks
The total solid of material, protein, total reducing sugar, fat constituent, vitamin and mineral content are apparently higher than comparative example 1~5, using this
Nutrient composition content is high in the rice milk fermented beverage that the method for disclosure of the invention is prepared, and nutritive value is abundant.
Embodiment 5
Sensory evaluation is carried out to the rice milk fermented beverage that above-described embodiment 1~3 is prepared, as a result as shown in table 3 below.
Wherein, the standard of sensory evaluation as shown in table 3 below
Table 3
Table 3
It can obviously be learnt by the result in above-mentioned table 3, the rice milk that the embodiment of the present invention 1~3 is prepared, which is fermented, drinks
Material mouth sense is substantially better than comparative example 1~5, illustrates that the product mouthfeel obtained using method disclosed by the invention is excellent.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of rice milk fermented beverage, which is characterized in that the raw material of use includes: rice, brown rice, flavoring agent, emulsifier and increasing
Thick dose.
2. a kind of rice milk fermented beverage according to claim 1, which is characterized in that the flavoring agent include fructose syrup and
Scented rice essence；The emulsifier includes sucrose fatty ester；The thickener includes sodium alginate.
3. a kind of rice milk fermented beverage according to claim 2, which is characterized in that further include defatted milk in the raw material of use
Powder, vitamin C and water-soluble soybean protein.
4. a kind of rice milk fermented beverage according to claim 3, which is characterized in that the mass ratio of the rice and brown rice is
9:1~7:3.
5. a kind of preparation method of rice milk fermented beverage, which is characterized in that specifically comprise the following steps:
(1) each raw material is weighed according to the rice milk fermented beverage as described in Claims 1 to 4 any one, it is spare；
(2) rice and brown rice are subjected to drying and pulverization process respectively obtains rice meal and coarse rice powder；
(3) rice meal and coarse rice powder are mixed to get rice flour in proportion, rice flour is subjected to gelatinization processing, obtains Rice & peanut milk stoste；
(4) Rice & peanut milk stoste is successively subjected to enzymolysis processing and destroy the enzyme treatment, obtains enzymatic hydrolysis slurry；
(5) enzymatic hydrolysis slurry is subjected to fermentation process, obtains fermentation slurry；
(6) fermentation slurry is uniformly mixed after pulp separation with surplus stock, then successively by homogeneous, at filling, sterilizing
The rice milk fermented beverage can be obtained in reason.
6. a kind of preparation method of rice milk fermented beverage according to claim 5, which is characterized in that step (2) tool
Body are as follows: will first be put into baking oven and toast after rice and brown rice impurity elimination, baking temperature control is at 120~160 DEG C, baking time
Control is in 15~30min；Then by after baking rice and brown rice be milled respectively with colloid mill, using 80~100 mesh
Sieve screening, respectively obtains rice meal and coarse rice powder.
7. a kind of preparation method of rice milk fermented beverage according to claim 6, which is characterized in that step (3) tool
Body are as follows: be first that 9:1~7:3 is mixed to get rice flour according to mass ratio by rice meal and coarse rice powder；Then by rice flour and water according to matter
Amount is than being 1:(4~8) mixing, it then controls gelatinization point and is handled in 90~100 DEG C of progress 20~30min gelatinizations.
8. a kind of preparation method of rice milk fermented beverage according to claim 7, which is characterized in that step (4) tool
Body are as follows: after Rice & peanut milk stoste is warming up to 90~100 DEG C, high-temperatureα-amylase is added and handles 20~40min, high-temperatureα-amylase
Enzyme concentration is the 0.02~0.06% of Rice & peanut milk weight；After being cooled to 50~60 DEG C, carbohydrase and 4~8h of pectinase treatment is added,
The enzyme concentration of carbohydrase is the 0.05~0.25% of Rice & peanut milk weight, the enzyme concentration of pectase be Rice & peanut milk weight 0.05~
0.25%；95~100 DEG C of 5~10min of destroy the enzyme treatment are then heated to, enzymatic hydrolysis slurry is obtained.
9. a kind of preparation method of rice milk fermented beverage according to claim 8, which is characterized in that step (5) tool
Body are as follows: lactobacillus plantarum bacterium powder is dissolved to nothing in advance by the lactobacillus plantarum bacterium powder for weighing enzymatic hydrolysis stock quality 0.01~0.1%
Lactobacillus plantarum bacterium powder solution is obtained in bacterium water；Above-mentioned enzymatic hydrolysis slurry is cooled to 25~35 DEG C, enzymatic hydrolysis slurry weight is then added
The glucose and above-mentioned lactobacillus plantarum bacterium powder solution of amount 2~8%, timing 36~72h of fermentation, fermentation processes pH value 4.5
~6.5,25~35 DEG C of temperature, 0.1~0.2MPa of pressure, can be obtained fermentation slurry.
10. a kind of preparation method of rice milk fermented beverage according to claim 9, which is characterized in that step (6) tool
Body are as follows: first above-mentioned fermentation slurry is centrifuged 20~30min under the conditions of 5000r/min, obtains supernatant；Supernatant 132~
4~10s high-temperature short-time sterilization is carried out under the conditions of 137 DEG C；It is that 100% score is also known as measured: 15~25% degreasings with supernatant quality
Milk powder, 3~5% fructose syrups, 0.05~0.2% vitamin C, 2~6% water-soluble soybean proteins, 0.2~0.6% Sucrose Fatty Acid Ester
Fat acid esters, 0.02~0.06% sodium alginate and 0.02~0.12% scented rice essence；It is added skimmed milk power into supernatant, and
It is stirred evenly at a temperature of 50~60 DEG C；Fructose syrup, vitamin C, water-soluble soybean protein, sodium alginate, Sucrose Fatty Acid Ester is added
Fat acid esters and scented rice essence, 50~60 DEG C at a temperature of stir evenly；At a temperature of 40~50MPa pressure, 60~70 DEG C into
Row homogeneous makes particle at 40 μm or less；Finally carrying out canned, sterilizing can be obtained the rice milk fermented beverage；The sterilising temp
It is 20~30min for 85~95 DEG C, sterilization time.
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