CN112704119B - Preparation method of double-protein yoghourt containing glutinous rice protein - Google Patents
Preparation method of double-protein yoghourt containing glutinous rice protein Download PDFInfo
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a preparation method of dual-protein yoghourt containing glutinous rice protein, which comprises the steps of raw material pretreatment, grinding, fermentation, blending, curing, sterilization and secondary fermentation. The protein content of the yogurt prepared by the invention is more than 4.5%, the sticky rice protein yogurt overcomes the defects of poor nutrition, rough mouthfeel and poor flavor of common plant yogurt, and the yogurt has thick, fine and smooth mouthfeel.
Description
The technical field is as follows:
the invention relates to the technical field of food processing, in particular to a preparation method of dual-protein yoghourt containing glutinous rice protein.
Background art:
the yoghourt is a beverage which is very popular in daily life, sour, sweet, tasty, fine and smooth, the casein in the yoghourt has good nutrition and functionality, but due to the price, the protein content is not high, the milk fat in the yoghourt is a main component for endowing the yoghourt with smooth mouthfeel, the milk fat is saturated fatty acid, and if the content is too high, the yoghourt is a burden for fat consumers, so the double-protein milk and many products with the fat replacement function become hot spots for the development of yoghourt products.
At present, another milk source of the double-protein milk mainly comes from vegetable protein, such as soybean protein, peanut protein and the like, and the soybean protein, the milk, the sugar and the compound stabilizer are taken as raw materials as described in CN108850171A, and the soybean protein yoghourt is obtained by glue film, homogenization, sterilization, inoculation, fermentation and refrigeration. However, compared with the protein in milk, the vegetable protein has lower general biological value, unbalanced amino acid composition and far lower nutrition than milk protein, and most vegetable proteins have the characteristic of poor flavor, such as soybean protein and peanut protein which have fishy smell.
Fat substitutes in the existing common yoghurt comprise vegetable oil (tea seed oil, olive oil, soybean oil and the like), modified starch (hydroxypropyl distarch phosphate and the like) and dietary fiber (inulin, fructo-oligosaccharide and the like), for example, CN104705400A is a fat substitute yoghurt processing technology, and the tea seed oil, the olive oil, the corn oil and the like are used for substituting animal fat in the yoghurt. In CN 106720320A, inulin is used as fat substitute for producing health-care yoghurt. Most fat substitutes have the defects of higher price, easy generation of bad flavor and poor, fine and smooth mouthfeel.
The rice protein is a vegetable protein with the nutrition far higher than that of proteins such as soybean, corn, wheat and the like, the amino acid composition of the rice protein is close to the optimal matching mode of protein amino acid recommended by FAO/WHO, and the nutrition of the rice protein can almost be comparable to that of proteins of milk and eggs. The rice starch is the smallest particle of all currently known cereal starches, has an average particle size of 2-8 mu m, is in an irregular polygonal shape, has obvious edges and corners, and has a plurality of physicochemical properties superior to other starches due to the characteristics of small particle size and high specific surface area. First, it can adsorb more flavors, whereas rice starch itself is odorless and thus does not affect the final flavor of the product when used as an additive. Secondly, since rice starch granules and homogenized fat globules have almost the same size, they have a smooth and fine mouthfeel similar to fat, and can be used as a fat substitute for low-fat foods, and rice starch has a soft consistency and a creamy smell in the gelatinized state, and in conclusion, protein and starch in rice can be an optimal supplement to protein and fat in double-protein milk.
However, the application of the rice protein in food production is influenced due to the defects of solubility of the rice protein and easy aging after starch gelatinization, and the invention aims to provide the preparation method of the double-protein yoghourt containing the glutinous rice protein.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
The invention content is as follows:
the invention aims to provide a preparation method of dual-protein yoghourt containing glutinous rice protein, thereby overcoming the defects in the prior art.
In order to realize the aim, the invention provides a preparation method of double-protein yoghourt containing glutinous rice protein, which comprises the following steps:
(1) pretreating raw materials, namely adding a certain amount of glutinous rice into water of which the weight is 1.5-2 times that of the glutinous rice, soaking the glutinous rice for about 5-8 hours at the temperature of 35-45 ℃, and then draining the water for later use;
(2) grinding the glutinous rice into thick liquid, continuously adding water with the weight being 1-1.5 times that of the drained glutinous rice, adding baking soda with the weight being 0.5-1% of the weight of the added water, grinding the glutinous rice into rice pulp, and sieving the rice pulp with a sieve of 120-150 meshes for later use;
(3) fermenting, namely adding 2-4% of sugarcane juice, 0.1-0.3% of momordica grosvenori flavor juice and 0.01-0.015% of fermentation strain by weight of the sieved rice pulp, wherein the mass concentration of the sugarcane juice is 70-75% and the mass concentration of the momordica grosvenori flavor juice is 70-75%, uniformly mixing the materials, and fermenting at 40-45 ℃ for 18-24 hours to obtain fermented pulp for later use;
(4) Blending, namely adding 5-10% of milk powder, 10-12% of high fructose syrup, 90-100% of pure milk and a proper amount of water by weight of the fermented slurry, wherein the amount of the added water ensures that the total solid content of the slurry is 12-16% and the mass concentration of the high fructose syrup is 70-75%, and homogenizing and uniformly mixing the materials for later use;
(5) curing and sterilizing, namely sterilizing the homogenized and mixed material by using a jet liquefier to gelatinize starch in the slurry, wherein the heating temperature of the jet liquefier is 80-90 ℃, the heating and heat preservation time is 5-10 min, and cooling for later use after treatment;
(6) and (3) performing secondary fermentation, namely adding 0.005-0.01% of fermentation strain by weight of the cooled pulp, fermenting for 4-6 h at 40-45 ℃, and continuously standing for 12-16 h at 3-5 ℃ to obtain the double-protein yoghourt containing the sticky rice protein.
The glutinous rice is selected as the raw material in the step (1) because the protein content in the glutinous rice is higher than that of other varieties of rice and can reach 8% -10%, and the starch in the glutinous rice is softer and glutinous, has high branched chain content and good ageing resistance.
The baking soda added in the step (2) is 0.7-0.8% of the weight of water;
in the step, 0.5-1% of baking soda is added into the water for soaking the rice flour, because rice protein particles and rice starch particles are wrapped tightly, the baking soda is favorable for unfolding a protein structure under a certain alkaline condition, the hydrophilicity and the gel property of the rice protein are improved, and the subsequent fermentation process is convenient to act on protein, the addition amount of the selected baking soda is 0.5-1% and is proper, the addition amount is less than 0.5%, the solubilization and structure expansion effects of the protein are not obvious and is higher than 1%, the strain fermentation is not facilitated, preferably, the addition amount is 0.7-0.8%, in addition, the soaked rice can be crushed, the crushed particles are fine, the subsequent material fermentation and permeation are facilitated, the taste is finer, but the crushing is fine, the requirement on equipment is high, and the energy consumption is high.
The sugarcane juice added in the step (3) accounts for 2.8-3.5% of the weight of the sieved rice pulp, and the fructus momordicae flavor juice added accounts for 0.15-0.2% of the weight of the sieved rice pulp; the fermentation strain is Lactobacillus plantarum with total amount of more than 3 × 106cfu/mL, the fermentation temperature is 42-44 ℃, and the fermentation time is 20-22 h;
in the step, the sugarcane juice and the momordica grosvenori flavor juice are used as a carbon source for strain fermentation and modify the flavor generated by rice protein fermentation, the addition amount of the sugarcane juice is appropriate and lower than 2% by weight of the pulp, the acid production amount of fermentation is low and higher than 4%, part of sugar may be fermented to generate alcohol to inhibit fermentation of lactic acid bacteria, preferably, the addition amount is 2.8-3.5%, the addition amount of the momordica grosvenori flavor juice is appropriate and lower than 0.1% by weight of the pulp, the flavor generated by protein fermentation cannot be completely covered, the content is higher than 0.3%, a large amount of high-sweetness sweetening agents are contained in the momordica grosvenori, and the yoghourt is excessively sweet, preferably, the addition amount is 0.15-0.2%.
The fermented strain is Lactobacillus plantarum, and the total number is more than 3 × 106cfu/mL, is specially used for protein and sugar of plant sources, is suitable for fermenting for 18-24 hours at the temperature of 40-45 ℃, is not beneficial to the propagation and fermentation of strains when the temperature is too low or too high, lasts for less than 18 hours, and generates insufficient acidity And if the time exceeds 24 hours, the acidity is too high, preferably, the fermentation temperature is 42-44 ℃, and the fermentation time is 20-22 hours.
The amount of water added in the step (4) enables the total solid content of the slurry to be 13-14%;
in the step, casein and lactose are provided by adding milk powder and pure milk, high fructose syrup is added, the sugar-acid ratio is adjusted by providing a carbon source, wherein the total solid content in the slurry is appropriate and is lower than 12%, the yoghourt cannot be solidified, the texture stability of the product cannot be maintained under the condition of not adding a stabilizer, the solid content is higher than 16%, the material is too viscous during subsequent curing and sterilization, the taste of the finished product is relatively poor, and preferably, the total solid content is 13-14%.
The heating temperature of the jet liquefier in the step (5) is 84-87 ℃, and the heating and heat preservation time is 7-8 min;
the curing and sterilization of the materials in the step are realized by the jet liquefier, and the jet liquefier is a device which can continuously mix a small amount of materials with high-temperature steam so as to rapidly heat the materials, and compared with common heat exchange equipment such as a tubular heat exchanger and a plate heat exchanger, the jet liquefier can act on the materials with higher viscosity, and cannot be blocked; the starch in the material needs to be heated to a certain temperature to be gelatinized, certain temperature and time are needed for sterilization, the heating temperature is 80-90 ℃, the heat preservation time is suitable for 5-10 min, if the temperature is lower than 80 ℃, the heat preservation time is lower than 5min, the starch cannot be completely gelatinized, the sterilization effect is poor, the temperature is higher than 90 ℃, the heat preservation time exceeds 10min, the rice protein can be denatured and flocculated, and preferably, the heating temperature is 84-87 ℃, and the heat preservation time is 7-8 min.
The fermentation strain in the step (6) is lactobacillus bulgaricus with the total number of more than 1 × 106cfu/mL, the fermentation temperature is 42-44 ℃, and the fermentation time is 4.5-5 h.
The strains fermented in the step are lactobacillus bulgaricus, and the total number is more than 1 multiplied by 106cfu/mL, fermentation conditions of 40-45 ℃ for 4-6 h are proper, the temperature is too low or too high, the propagation and fermentation of strains are not facilitated, the time is too short, the generated acidity is not enough, and the time is shortAnd if the time is too long, the acidity is too high, preferably, the fermentation temperature is 42-44 ℃, and the fermentation time is 4.5-5 h.
Compared with the prior art, the invention has the following beneficial effects on one hand:
(1) according to the invention, the molecular structure of the rice protein is expanded under the action of the baking soda, the hydrophilicity is improved, the rice protein is convenient to ferment by the strains, the hydrophilicity and the gel property of the protein are further improved, the taste of the fermented and modified rice protein is more exquisite and smooth, and the defect of poor general fermentation performance of the vegetable protein in the double-protein yoghourt added with the vegetable base is overcome;
(2) the plant-based protein fermentation generally has the defect of poor flavor, for example, soybean protein has beany flavor, the rice protein and starch mixed fermentation after high-temperature curing also often has rancid flavor similar to rice deterioration, and the rancid flavor is related to poor hydrophilicity after the rice protein is denatured to a great extent;
(3) The invention realizes curing and sterilization of the slurry through the jet liquefier, can ensure that the viscosity of the feed liquid is increased under the condition of high-temperature gelatinization of starch in the high-concentration slurry, and can keep the feed liquid uniform and stable under the condition of not adding a stabilizing agent; in addition, the gelatinized sticky rice starch is not easy to age due to high amylopectin content, and the sticky rice starch can further delay the aging of the starch through a secondary fermentation stage under the action of high fructose syrup and fermentation to play a role of a fat substitute, so that the obtained yoghourt can keep thick, fine and smooth mouthfeel for a long time;
(4) the protein content of the yogurt prepared by the invention is more than 4.5%, the rice protein yogurt overcomes the defects of poor nutrition, rough mouthfeel and poor flavor of common plant yogurt, and the yogurt has thick, fine and smooth mouthfeel.
The specific implementation mode is as follows:
the following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments.
Throughout the specification and claims, unless explicitly stated otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element or component but not the exclusion of any other element or component.
Example 1:
a preparation method of double-protein yoghourt containing glutinous rice protein comprises the following steps:
(1) pretreating raw materials, namely adding a certain amount of glutinous rice into water with the weight 1.5 times that of the glutinous rice, soaking for about 5 hours at the temperature of 45 ℃, and then draining the water for later use;
(2) grinding the glutinous rice into thick liquid, adding water 1 time the weight of which is added into the drained glutinous rice, adding baking soda 0.7 percent by weight of the added water, grinding the glutinous rice into thick liquid, and sieving the thick liquid with a 150-mesh sieve for later use;
(3) fermenting, adding 3% of sugarcane juice, 0.18% of fructus Siraitiae Grosvenorii flavor juice, and 0.015% of fermentation strain based on the weight of the sieved rice slurry, wherein the mass concentration of the sugarcane juice is 72% and the mass concentration of the fructus Siraitiae Grosvenorii flavor juice is 72%, the fermentation strain is Lactobacillus plantarum, and the total number is more than 3 × 106cfu/mL, uniformly mixing the materials, and fermenting at 44 ℃ for 22 hours to obtain fermented slurry for later use;
(4) blending, namely adding 8% of milk powder, 10% of high fructose syrup, 100% of pure milk and a proper amount of water by weight of the fermented slurry, wherein the amount of the added water ensures that the total solid content of the slurry is 13.5% and the mass concentration of the high fructose syrup is 72%, and homogenizing and uniformly mixing the materials for later use;
(5) Curing and sterilizing, namely sterilizing the homogenized and mixed material by a jet liquefier to gelatinize starch in the slurry, wherein the heating temperature of the jet liquefier is 85 ℃, the heating and heat preservation time is 7min, and cooling for later use after treatment;
(6) performing secondary fermentation, adding 0.01 percent of fermentation strain based on the weight of the cooled pulp, fermenting for 4.5 hours at the temperature of 43 ℃,continuously standing at 4 deg.C for 15 hr, wherein the fermentation strain is Lactobacillus bulgaricus with total amount of more than 1 × 106cfu/mL, namely the double-protein yoghourt containing the glutinous rice protein.
The solid content of the double-protein yoghourt prepared by the method is about 14.3 percent, the rice protein content is about 1.8 percent, the animal protein content is about 3.0 percent, the fat content is about 1.1 percent, and the mouthfeel is fine and smooth; the taste is not changed after the tea is stored for 30 days at the temperature of 3-6 ℃.
Example 2:
a preparation method of double-protein yoghourt containing glutinous rice protein comprises the following steps:
(1) pretreating raw materials, namely adding a certain amount of glutinous rice into water with the weight 1.5 times that of the glutinous rice, soaking for about 6 hours at the temperature of 40 ℃, and then draining the water for later use;
(2) grinding the glutinous rice into thick liquid, adding water with the weight 1.5 times that of the drained glutinous rice, adding baking soda with the weight 0.5 percent of the weight of the added water, grinding the glutinous rice into rice pulp, and sieving the rice pulp with a 150-mesh sieve for later use;
(3) Fermenting, adding 4% of sugarcane juice, 0.1% of fructus Siraitiae Grosvenorii flavor juice, and 0.013% of fermentation strain based on the weight of the sieved rice slurry, wherein the mass concentration of the sugarcane juice is 70% and the mass concentration of the fructus Siraitiae Grosvenorii flavor juice is 72%, the fermentation strain is Lactobacillus plantarum, and the total number is more than 3 × 106cfu/mL, uniformly mixing the materials, and fermenting at 42 ℃ for 20 hours to obtain fermented slurry for later use;
(4) blending, namely adding 10% of milk powder, 10% of high fructose syrup, 100% of pure milk and a proper amount of water by weight of the fermented slurry, wherein the amount of the added water ensures that the total solid content of the slurry is 14% and the mass concentration of the high fructose syrup is 70%, and homogenizing and uniformly mixing the materials for later use;
(5) curing and sterilizing, namely sterilizing the homogenized and uniformly mixed material by using a jet liquefier to gelatinize starch in the slurry, wherein the heating temperature of the jet liquefier is 88 ℃, the heating and heat preservation time is 8min, and cooling for later use after treatment;
(6) performing secondary fermentation, adding 0.01% of fermentation strain based on the weight of the cooled slurryFermenting at 43 deg.C for 6 hr, and standing at 4 deg.C for 15 hr, wherein the fermentation strain is Lactobacillus bulgaricus with total amount of more than 1 × 10 6cfu/mL, namely the double-protein yoghourt containing the glutinous rice protein.
The solid content of the double-protein yoghourt prepared by the method is about 13.6 percent, the rice protein content is about 1.5 percent, the animal protein content is about 3.2 percent, the fat content is about 1.2 percent, and the mouthfeel is fine and smooth; the taste is not changed after the tea is stored for 30 days at the temperature of 3-6 ℃.
Example 3:
a preparation method of double-protein yoghourt containing glutinous rice protein comprises the following steps:
(1) pretreating raw materials, namely adding a certain amount of glutinous rice into water with the weight 1.8 times that of the glutinous rice, soaking for about 7 hours at the temperature of 43 ℃, and then draining the water for later use;
(2) grinding the glutinous rice into thick liquid, adding water with the weight 1.2 times that of the drained glutinous rice, adding baking soda with the weight 0.8 percent of the weight of the added water, grinding the glutinous rice into rice pulp, and sieving the rice pulp by a 130-mesh sieve for later use;
(3) fermenting, adding 3.5% of sugarcane juice, 0.2% of fructus Siraitiae Grosvenorii flavor juice, and 0.01% of fermentation strain based on the weight of the sieved rice slurry, wherein the mass concentration of the sugarcane juice is 73% and the mass concentration of the fructus Siraitiae Grosvenorii flavor juice is 73%, the fermentation strain is Lactobacillus plantarum, and the total number is more than 3 × 106cfu/mL, uniformly mixing the materials, and fermenting at 45 ℃ for 21h to obtain fermented slurry for later use;
(4) Blending, namely adding 5% of milk powder, 11% of high fructose syrup, 90% of pure milk and a proper amount of water by weight of the fermented slurry, wherein the amount of the added water ensures that the total solid content of the slurry is 14% and the mass concentration of the high fructose syrup is 73%, and homogenizing and uniformly mixing the materials for later use;
(5) curing and sterilizing, namely sterilizing the homogenized and uniformly mixed material by using a jet liquefier to gelatinize starch in the slurry, wherein the heating temperature of the jet liquefier is 90 ℃, the heating and heat preservation time is 5min, and cooling for later use after treatment;
(6) secondary fermentation, adding based on the weight of the cooled pulpAdding 0.008% of fermentation strain, fermenting at 45 deg.C for 5 hr, and standing at 5 deg.C for 16 hr, wherein the fermentation strain is Lactobacillus bulgaricus with total amount of more than 1 × 106cfu/mL, namely the double-protein yoghourt containing the glutinous rice protein.
The solid content of the double-protein yoghourt prepared by the method is about 13.9 percent, the rice protein content is about 2.1 percent, the animal protein content is about 2.5 percent, the fat content is about 0.9 percent, and the mouthfeel is fine and smooth; the taste is not changed after the tea is stored for 30 days at the temperature of 3-6 ℃.
Example 4:
a preparation method of double-protein yoghourt containing glutinous rice protein comprises the following steps:
(1) Pretreating raw materials, adding 2 times of water into a certain amount of glutinous rice, soaking for about 8 hours at 38 ℃, and then draining water for later use;
(2) grinding into slurry, adding 1.5 times of water by weight into the drained sticky rice, adding 1% of baking soda by weight of the added water, grinding the sticky rice into rice slurry, and sieving the rice slurry with a 120-mesh sieve for later use;
(3) fermenting, adding 2% of sugarcane juice, 0.3% of fructus Siraitiae Grosvenorii flavor juice, and 0.012% of fermentation strain based on the weight of the sieved rice pulp, wherein the mass concentration of sugarcane juice is 75% and the mass concentration of fructus Siraitiae Grosvenorii flavor juice is 75%, the fermentation strain is Lactobacillus plantarum, and the total number is more than 3 × 106cfu/mL, uniformly mixing the materials, and fermenting at 40 ℃ for 24 hours to obtain fermented slurry for later use;
(4) blending, namely adding 10% of milk powder, 12% of high fructose syrup, 90% of pure milk and a proper amount of water by weight of the fermented slurry, wherein the amount of the added water ensures that the total solid content of the slurry is 15% and the mass concentration of the high fructose syrup is 75%, and homogenizing and uniformly mixing the materials for later use;
(5) curing and sterilizing, namely sterilizing the homogenized and uniformly mixed material by using a jet liquefier to gelatinize starch in the slurry, wherein the heating temperature of the jet liquefier is 80 ℃, the heating and heat preservation time is 10min, and cooling for later use after treatment;
(6) Secondary fermentation to coolAdding 0.005% of fermentation strain by weight of the slurry, fermenting at 45 deg.C for 5 hr, and standing at 3 deg.C for 12 hr, wherein the fermentation strain is Lactobacillus bulgaricus with total amount of more than 1 × 106cfu/mL, namely the double-protein yoghourt containing the glutinous rice protein.
The solid content of the double-protein yoghourt prepared by the method is about 13.7 percent, the rice protein content is about 1.6 percent, the animal protein content is about 3.2 percent, the fat content is about 1.2 percent, and the mouthfeel is fine and smooth; the taste is not changed after the tea is stored for 30 days at the temperature of 3-6 ℃.
Example 5:
a preparation method of double-protein yoghourt containing glutinous rice protein comprises the following steps:
(1) pretreating raw materials, namely adding a certain amount of glutinous rice into water with the weight being 1.9 times that of the glutinous rice, soaking the glutinous rice for about 8 hours at the temperature of 35 ℃, and then draining the water for later use;
(2) grinding the glutinous rice into thick liquid, adding water with the weight 1.3 times that of the drained glutinous rice, adding baking soda with the weight 0.6 percent of the weight of the added water, grinding the glutinous rice into rice pulp, and sieving the rice pulp with a 135-mesh sieve for later use;
(3) fermenting, adding 3.8% of sugarcane juice, 0.15% of fructus Siraitiae Grosvenorii flavor juice, and 0.014% of fermentation strain based on the weight of the sieved rice slurry, wherein the sugarcane juice has a mass concentration of 75% and the fructus Siraitiae Grosvenorii flavor juice has a mass concentration of 74%, the fermentation strain is Lactobacillus plantarum, and the total amount is more than 3 × 10 6cfu/mL, uniformly mixing the materials, and fermenting at 43 ℃ for 22h to obtain fermented slurry for later use;
(4) blending, namely adding 9% of milk powder, 12% of high fructose syrup, 100% of pure milk and a proper amount of water by weight of the fermented slurry, wherein the amount of the added water ensures that the total solid content of the slurry is 13% and the mass concentration of the high fructose syrup is 74%, and homogenizing and uniformly mixing the materials for later use;
(5) curing and sterilizing, namely sterilizing the homogenized and uniformly mixed material by using a jet liquefier to gelatinize starch in the slurry, wherein the heating temperature of the jet liquefier is 87 ℃, the heating and heat preservation time is 9min, and cooling for later use after treatment;
(6) performing secondary fermentation, adding 0.007% of fermentation strain based on the weight of the cooled pulp, fermenting at 40 deg.C for 6 hr, and standing at 4 deg.C for 16 hr, wherein the fermentation strain is Lactobacillus bulgaricus with total amount of more than 1 × 106cfu/mL, namely the double-protein yoghourt containing the glutinous rice protein.
The solid content of the double-protein yoghourt prepared by the method is about 14.1 percent, the rice protein content is about 1.6 percent, the animal protein content is about 3.2 percent, the fat content is about 1.1 percent, and the mouthfeel is fine and smooth; the taste is not changed after the tea is stored for 30 days at the temperature of 3-6 ℃.
Comparative example:
preparing rice protein yogurt according to the prior art:
according to the production method described in CN102370001A, (1) 300 mesh rice protein having a protein content of 80% by weight was used as a raw material, prepared into a solution having a concentration of 18% by weight with water, swollen at 65 ℃ for 3.0 hours, and then subjected to homogenization treatment 1 time at a homogenization pressure of 38MPa using a homogenizer to obtain rice protein slurry; (2) mixing additive agar, gelatin and sugar, and dissolving in 55 deg.C water to obtain additive solution containing 8% sugar, 0.05% agar and 0.03% gelatin based on the total weight of yogurt solution; (3) mixing fresh horse milk or reduced milk, the rice protein slurry prepared in the step (1) and the additive solution prepared in the step (2) according to the weight ratio to obtain a solution containing 9% of milk source dry matter, 8% of sugar, 0.05% of agar and 0.03% of gelatin in terms of the total weight of the solution, and then carrying out homogenization treatment at 68 ℃ and 18MPa pressure to obtain a homogeneous feed liquid; (4) sterilizing the homogeneous feed liquid obtained in the step (3) at the temperature of 94 ℃, cooling to 44 ℃, inoculating 0.08% of 1 × 105cfu/g of lactic acid bacteria TY367 and 0.08% of 1 × 105cfu/g of lactic acid bacteria TY971 by weight of the homogeneous feed liquid, and uniformly stirring; then fermenting at 42 deg.C for 4.6h, and refrigerating at 4 deg.C for 23h to obtain rice protein yogurt.
The double protein yogurt prepared according to the above method has a solid content of about 11.3%, a rice protein content of about 2%, an animal protein content of about 1.5%, an agar content of about 0.05%, and a gelatin content of about 0.03%.
The content of the proteins is detected according to the method of GB 5009.5-2016 (determination of proteins in food safety national standard food) and the method is used for detecting the content of the proteins;
the fat content was determined according to the method described in GB 5009.6-2016, determination of fat in food products, national food safety Standard.
From the previous examples 1-5 and the comparative example, the double-protein yoghourt prepared by the invention has moderate solid content, high protein content, low fat content and fine and smooth mouthfeel.
The foregoing description of specific exemplary embodiments of the invention has been presented for the purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (7)
1. A preparation method of double-protein yoghourt containing glutinous rice protein is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreating raw materials, namely adding 1.5-2 times of water into a certain amount of sticky rice, soaking for 5-8 hours at 35-45 ℃, and then draining off water for later use;
(2) grinding into slurry, continuously adding 1-1.5 times of water by weight into the drained sticky rice, adding 0.5-1% of baking soda by weight of the added water, grinding the sticky rice into rice slurry, and sieving the rice slurry with a 120-150 mesh sieve for later use;
(3) fermenting, namely adding 2-4% of sugarcane juice, 0.1-0.3% of momordica grosvenori flavor juice and 0.01-0.015% of lactobacillus plantarum into the sieved rice pulp by weight, wherein the mass concentration of the sugarcane juice is 70-75% and the mass concentration of the momordica grosvenori flavor juice is 70-75%, uniformly mixing the materials, and fermenting at 40-45 ℃ for 18-24 hours to obtain fermented pulp for later use;
(4) mixing, namely adding 5-10% of milk powder, 10-12% of high fructose syrup, 90-100% of pure milk and a proper amount of water by weight of the fermented slurry, wherein the amount of the added water enables the total solid content of the slurry to be 12-16% and the mass concentration of the high fructose syrup to be 70-75%, and homogenizing and uniformly mixing the materials for later use;
(5) Curing and sterilizing, namely sterilizing the homogenized and mixed material by using a jet liquefier to gelatinize starch in the slurry, wherein the heating temperature of the jet liquefier is 80-90 ℃, the heating and heat preservation time is 5-10 min, and cooling for later use after treatment;
(6) and (3) performing secondary fermentation, namely adding 0.005-0.01% of lactobacillus bulgaricus by weight of the cooled slurry, fermenting for 4-6 hours at 40-45 ℃, and continuously standing for 12-16 hours at 3-5 ℃ to obtain the double-protein yoghourt containing the sticky rice protein.
2. The method for preparing the dual-protein yoghourt containing the glutelin according to the claim 1, which is characterized in that: the baking soda added in the step (2) is 0.7-0.8% of the weight of water.
3. The method for preparing the dual-protein yoghourt containing the glutelin according to the claim 1, which is characterized in that: the sugarcane juice added in the step (3) accounts for 2.8-3.5% of the weight of the sieved rice pulp, and the fructus momordicae flavor juice added accounts for 0.15-0.2% of the weight of the sieved rice pulp.
4. The method for preparing the dual-protein yoghourt containing the glutinous rice protein according to claim 1, which is characterized in that: the total number of the lactobacillus plantarum in the step (3) is more than 3 multiplied by 106cfu/mL, the fermentation temperature is 42-44 ℃, and the fermentation time is 20-22 h.
5. The method for preparing the dual-protein yoghourt containing the glutelin according to the claim 1, which is characterized in that: and (5) adding water in the step (4) in an amount to ensure that the total solid content of the slurry is 13-14%.
6. The method for preparing the dual-protein yoghourt containing the glutelin according to the claim 1, which is characterized in that: and (5) heating the jet liquefier at the temperature of 84-87 ℃, and keeping the heating and heat preservation time for 7-8 min.
7. The method for preparing the dual-protein yoghourt containing the glutelin according to the claim 1, which is characterized in that: the total number of the lactobacillus bulgaricus in the step (6) is more than 1 multiplied by 106cfu/mL, the fermentation temperature is 42-44 ℃, and the fermentation time is 4.5-5 h.
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