CN114568500A - Rice-cheese flavored fermented milk and preparation method thereof - Google Patents
Rice-cheese flavored fermented milk and preparation method thereof Download PDFInfo
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- CN114568500A CN114568500A CN202011379865.5A CN202011379865A CN114568500A CN 114568500 A CN114568500 A CN 114568500A CN 202011379865 A CN202011379865 A CN 202011379865A CN 114568500 A CN114568500 A CN 114568500A
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- 229940029339 inulin Drugs 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C3/00—Preservation of milk or milk preparations
-
- 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
Abstract
The invention relates to fermented milk with rice and cheese flavor and a preparation method thereof. The raw materials of the rice cheese flavored fermented milk comprise raw milk, rice protein powder, egg white protein powder and sodium citrate. The rice-casein-flavored fermented milk obtained by the preparation method of the invention increases the solubility of the rice protein in the product in a cost-saving manner, weakens the rice fishy smell of the rice protein, improves the flavor and taste of the product, and prolongs the shelf life of the product.
Description
Technical Field
The invention relates to the field of dairy products, and in particular relates to fermented milk with rice and cheese flavor and a preparation method thereof.
Background
The rice protein contains 8 essential amino acids with a proportioning mode close to the ideal mode recommended by WHO/FAO, and is rich in source (the content of the essential amino acids accounts for about 8 percent of the total components of the rice), so the rice protein is recognized as high-quality plant protein in the field. Rice protein is free of any allergy and has a high biovalue and efficacy ratio, and various applications thereof in the field of food are receiving increasing attention.
Shaohu et al, in "a manufacturing process of a novel milk beverage", beverage industry, 2008, No.74(01)36-38, discloses a rice active lactobacillus beverage produced by using rice and fresh milk as main raw materials, and the process flow is as follows: the rice starch is firstly enzymolyzed by a double-enzyme method, the enzymolysis liquid is boiled and then mixed with sterilized fresh milk, and then is inoculated with lactobacillus for fermentation to prepare rice yogurt, and then is mixed with other materials. The optimal formula is as follows: 50% of rice yogurt, 7% of sucrose, 0.4% of compound stabilizer, 0.15% of emulsifier and 0.06% of citric acid. However, this process adds an enzyme preparation to improve the solubility of rice protein, resulting in relatively high cost and being disadvantageous for industrial production.
The invention patent CN102370001B discloses a rice protein yoghourt and a preparation method thereof, and relates to a rice protein yoghourt and a preparation method thereof. The method comprises preparing rice protein slurry; preparing an additive solution; mixing milk and rice protein slurry with additive solution, homogenizing: and sterilizing the obtained homogenized material liquid, cooling, inoculating lactic acid bacteria TY367 and TY971, fermenting, refrigerating and ripening after fermentation to obtain the rice protein yoghourt. However, since this patent only prepares a rice protein slurry by swelling and homogenization, the solubility of rice protein is not improved, resulting in a noticeable rice odor of the final yogurt product.
Patent application CN106259903A discloses a method for preparing set-type rice protein yogurt. The method comprises the following steps: dissolving rice protein powder in water to obtain rice protein suspension, swelling, homogenizing, adding alkaline protease to hydrolyze rice protein, inactivating enzyme to terminate hydrolysis, concentrating the rice protein hydrolysate, and freeze drying to obtain rice protein hydrolysate dry powder; dissolving rice protein hydrolysate with the hydrolysis degree of 2.5-12.5% and whole milk powder in water, adding sucrose, pectin, gelatin, HPDSP and water, swelling, homogenizing, sterilizing, and cooling to fermentation temperature to obtain rice protein yogurt fermentation medium; inoculating strain, and low-temperature aging. However, this application also adds an enzyme preparation to improve the solubility of rice protein, resulting in relatively high cost and being disadvantageous for industrial production.
Patent application CN104982522A discloses a preparation method of rice yogurt. The method comprises the following steps: adding adjuvants such as glyceryl monostearate, vegetable oil, sugar, concentrated lactalbumin and/or soybean protein isolate, inulin, vitamins and/or mineral nutrition enhancer into rice milk or rice powder dispersion, mixing, grinding, homogenizing, gelatinizing, and sterilizing to obtain rice milk; taking rice milk as a base material, adding polymerized whey protein, a leavening agent and probiotics, and fermenting to obtain a rice yogurt product. Although this application saves costs by not using enzyme preparations, it does not solve the problem of rice-fishy smell of yoghurt preparations.
Disclosure of Invention
[ problem to be solved ]
The rice protein product has poor stability due to poor solubility of rice protein, resulting in problems of delamination during cold storage and rough mouthfeel. It would be desirable to provide a method and product for producing rice protein in a cost effective manner that increases the solubility of rice protein in the product, weakens the rice fishy taste of rice protein, improves the flavor and mouthfeel of the product, and extends the shelf life of the product.
[ means for solving the problems ]
The rice-cheese-flavored fermented milk and the preparation method thereof provided by the invention use the special proportion and the addition amount of the egg white protein powder and the sodium citrate and the special hydration process conditions to increase the solubility of the rice protein, improve the flavor and the taste of the fermented milk and prolong the shelf life of the fermented milk.
Specifically, according to one aspect of the invention, the rice-cheese flavored fermented milk is characterized in that raw materials of the rice-cheese flavored fermented milk comprise raw milk, rice protein powder, egg white protein powder and sodium citrate.
Optionally, the raw materials of the rice-cheese flavored fermented milk further comprise white granulated sugar, whole-fat sweetened condensed milk, rice starch, concentrated milk protein powder, pectin and a leavening agent.
Optionally, the sodium citrate is sodium citrate dihydrate.
Optionally, the starter culture comprises streptococcus thermophilus and lactobacillus bulgaricus.
Optionally, the egg white protein powder is 0.3-1.8% based on the total weight of the raw materials of the rice-cheese flavored fermented milk.
Optionally, the sodium citrate is 0.01-0.26% based on the total weight of the raw materials of the rice-cheese flavored fermented milk.
Optionally, based on the total weight of the raw materials of the rice-cheese-flavored fermented milk, the white granulated sugar is 5.0-8.5%, the whole-fat sweetened condensed milk is 0.3-3.0%, the concentrated milk protein powder is 0.1-2.3%, the rice protein powder is 0.05-1.7%, the rice starch is 0.1-1.5%, the pectin is 0.01-0.2%, the raw milk is 84.5-93.0%, and the leavening agent is 1-5 × 109cfu/g。
According to another aspect of the present invention, there is provided a method for producing fermented milk with rice-cheese flavor, comprising:
(1) preparing the material dissolving emulsion: uniformly mixing egg white protein powder, sodium citrate, rice protein powder and half of white granulated sugar according to ingredients, putting into raw milk heated in advance, and circulating for a first period of time to obtain a chemical milk;
(2) preparation of homogenized milk: degassing the material melting milk and carrying out two-stage homogenization with the homogenization pressure of 30Bar +90Bar to obtain homogenized milk;
(3) a hydration process: standing the homogenized milk at different temperatures for hydration for a period of time, and then cooling to obtain cooled homogenized milk;
(4) preparation of the ingredient mixture: uniformly mixing the other half amount of white granulated sugar with rice starch, pectin and concentrated milk protein powder according to the ingredients to obtain an ingredient mixture;
(5) preparing the ingredient milk: adding the mixture of the whole sweetened condensed milk and the ingredients into the cooled homogenized milk, circulating for a second period of time, and then heating, wherein the homogenizing pressure is two-stage homogenization of 40Bar +180Bar, so as to obtain the ingredients milk;
(6) the sterilization process comprises the following steps: sterilizing the mixed milk at 95 deg.C for 10min, and cooling to 37-45 deg.C to obtain pasteurized milk;
(7) the fermentation process comprises the following steps: adding activated bulgaria and streptococcus thermophilus as leaven into pasteurized milk under aseptic condition, stirring for 10-20min to obtain inoculated blend milk, culturing inoculated pasteurized milk in a 37-45 deg.C incubator at constant temperature, and terminating fermentation when the titer acidity is 70;
(8) after-ripening fermentation process: and (3) placing the fermented milk in a refrigerator at 6 ℃ for after-ripening fermentation for 12-18h to obtain the rice-cheese flavored fermented milk.
Optionally, in the hydration process, the temperature of the hydration treatment is 75-95 ℃, and the time of the hydration treatment is 8-40 min.
Optionally, the egg white protein powder is 0.3-1.8% and the sodium citrate is 0.01-0.26% based on the total weight of the raw materials of the rice-cheese flavored fermented milk.
[ advantageous effects ]
According to the rice-casein-flavored fermented milk and the preparation method thereof, the solubility of the rice protein in the product is increased in a cost-saving mode, the rice fishy smell of the rice protein is weakened, the flavor and the taste of the product are improved, and the shelf life of the product is prolonged.
Detailed Description
Hereinafter, specific embodiments of the present invention will be described in order to further explain technical features, objects and advantageous effects of the present invention in more detail, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the present invention are all the ones commonly used in the art unless otherwise specified, and the methods used in the present invention are all the ones generally used in the art unless otherwise specified.
In the present invention,% means% by weight unless otherwise specified.
The rice milk flavored fermented milk and the preparation method thereof provided by the invention use the special proportion and addition amount of the egg white protein powder and the sodium citrate and the special hydration process conditions to increase the solubility of the rice protein, improve the flavor and taste of the fermented milk and prolong the shelf life of the fermented milk.
Sodium citrate typically includes sodium citrate dihydrate and sodium citrate pentahydrate. The molecular formula of the sodium citrate dihydrate is Na3C6H5O7·2H2O, molecular weight 294.10; and the molecular formula of the sodium citrate pentahydrate is Na3C6H5O7·5H2O, molecular weight 348.15. Sodium citrate pentahydrate is less stable in state than sodium citrate dihydrate, and may slowly dehydrate slightly in air or produce efflorescence in hot air. Tests show that the effect of sodium citrate dihydrate is better than that of sodium citrate pentahydrate, which may be related to unstable state, dehydration or easy efflorescence of sodium citrate pentahydrate, thereby causing certain loss of actual sodium citrate content in the product. In addition, the difference of the water molecule content also causes the difference of the egg albumin added in the product.
In addition, the applicant has also found that: when the content of the ovalbumin is higher than 1.8%, the whole taste of the product is reduced, the taste is sticky, the smoothness of the product is reduced, the sticky throat feeling is strong, and the ovalbumin has certain fat content, so that the product has certain greasy feeling; when the egg white protein content is less than 0.3%, the product has obvious rice fishy smell and strong granular sensation.
The applicant also found that when the sodium citrate is higher than 0.26%, the astringency of the product is increased, the tongue surface has a certain crisp feeling, and the experience of consumers is reduced; when the content of sodium citrate is less than 0.01%, the acid buffering effect is weakened, so that the sour feeling in the product and the flavor of rice protein lose harmony and fusion, some peculiar smell exists, and the sour-sweet ratio is unbalanced.
Too short or too long hydration time can cause the water retention capacity, swelling property and water absorption of protein in the product to be not kept in a good state, influence the tissue state of the product, easily cause the whey of the product to be separated out, and influence the taste of the product to a certain extent, and the same temperature condition is also the same.
Preparation example
The preparation method of the rice milk flavored fermented milk comprises the following steps:
(1) preparing the material dissolving emulsion: uniformly mixing egg white protein powder, sodium citrate, rice protein powder (the protein content is more than or equal to 60 percent) and half of white granulated sugar according to ingredients, putting into raw milk heated in advance, and circulating for a first period of time to obtain chemical milk;
(2) preparation of homogenized milk: degassing the material melting milk and carrying out two-stage homogenization with the homogenization pressure of 30Bar +90Bar to obtain homogenized milk;
(3) a hydration process: standing the homogenized milk at the temperature of 75-95 ℃ for hydration for 8-40 min, and then cooling (50-55 ℃) to obtain cooled homogenized milk;
(4) preparation of the ingredient mixture: uniformly mixing the other half amount of white granulated sugar with rice starch, pectin and concentrated milk protein powder (protein content is less than or equal to 50%) according to the ingredients to obtain an ingredient mixture;
(5) preparing the ingredient milk: adding the mixture of the whole sweetened condensed milk and the ingredients into the cooled homogenized milk, circulating for a second period of time, and then heating, wherein the homogenizing pressure is two-stage homogenization of 40Bar +180Bar, so as to obtain the ingredients milk;
(6) the sterilization process comprises the following steps: sterilizing the mixed milk at 95 deg.C for 10min, and cooling to 37-45 deg.C to obtain pasteurized milk;
(7) the fermentation process comprises the following steps: activated Bulgaria (1X 10)9cfu/g) and Streptococcus thermophilus (1X 10)9cfu/g) as a starter, adding into pasteurized milk under aseptic condition and stirring for 10-20min to obtain inoculated blend milk, placing the inoculated pasteurized milk in an incubator at 37-45 ℃ for constant-temperature culture, and stopping fermentation when the titer acidity is 70;
(8) after-ripening fermentation process: and (3) placing the fermented milk in a refrigerator at 6 ℃ for after-ripening fermentation for 12-18h to obtain the rice-cheese flavored fermented milk.
Examples of
Examples were prepared according to the preparation methods of rice-cheese-flavored fermented milk described in the preparation examples, using the ingredients and their contents of the respective examples in table 1 below, respectively.
Table 1: formulations of examples 1-9 and key Process thereof
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | |
| Egg white protein powder | 16.5g | 18g | 3g | 16.5g | 16.5g | 16.5g |
| White granulated sugar | 60 g | 60g | 60g | 60g | 60g | 60g |
| Whole fat sugar-added condensed milk | 22 g | 22g | 22g | 22g | 22g | 22g |
| Concentrated milk protein powder | 4.8g | 4.8g | 4.8g | 4.8g | 4.8g | 4.8g |
| Rice protein powder | 16 g | 16g | 16g | 16g | 16g | 16g |
| Rice starch | 3g | 3g | 3g | 3g | 3g | 3g |
| Citric acid sodium salt dihydrate | 1.8g | 1.8g | 1.8g | 2.6g | 0.1g | 1.8g |
| Low ester pectin | 0.7g | 0.7g | 0.7g | 0.7g | 0.7g | 0.7g |
| Raw milk | Allowance of | Balance of | Balance of | Balance of | Balance of | Balance of |
| Temperature of hydration | 85℃ | 85℃ | 85℃ | 85℃ | 85℃ | 95℃ |
| Time of hydration | 18min | 18min | 18min | 18min | 18min | 18min |
| Example 7 | Example 8 | Example 9 | ||||
| Egg white protein powder | 16.5g | 16.5g | 16.5g | |||
| White granulated sugar | 60 g | 60g | 60g | |||
| Whole fat sugar-added condensed milk | 22 g | 22g | 22g | |||
| Concentrated milk protein powder | 4.8g | 4.8g | 4.8g | |||
| Rice protein powder | 16 g | 16g | 16g | |||
| Rice starch | 3g | 3g | 3g | |||
| Citric acid sodium salt dihydrate | 1.8g | 1.8g | 1.8g | |||
| Low ester pectin | 0.7g | 0.7g | 0.7g | |||
| Raw milk | Allowance of | Allowance of | Allowance of | |||
| Temperature of hydration | 75℃ | 85℃ | 85℃ | |||
| Time of hydration | 18min | 40min | 8min |
The balance of water make up the total weight of each component to 1000 g.
Comparative example
Comparative examples were prepared according to the preparation methods of rice-cheese-flavored fermented milks described in the preparation examples, using the ingredients and their contents of the respective examples of table 2 below, respectively.
Table 2: formulations and key Process for comparative examples 1-11
| Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| Egg white protein powder | - | 16.5g | 24 g | 1g | 16.5g | 16.5g |
| White granulated sugar | 60 g | 60g | 60g | 60g | 60g | 60g |
| Whole fat sugar-added condensed milk | 22 g | 22g | 22g | 22g | 22g | 22g |
| Concentrated milk protein powder | 4.8g | 4.8g | 4.8g | 4.8g | 4.8g | 4.8g |
| Rice protein powder | 16 g | 16g | 16g | 16g | 16g | 16g |
| Rice starch | 3g | 3g | 3g | 3g | 3g | 3g |
| Citric acid sodium salt dihydrate | 1.8g | - | 1.8g | 1.8g | 4.0g | 0.05g |
| Low ester pectin | 0.7g | 0.7g | 0.7g | 0.7 | 0.7g | 0.7g |
| Raw milk | Balance of | Balance of | Balance of | Balance of | Balance of | Balance of |
| Temperature of hydration | 85℃ | 85℃ | 85℃ | 85℃ | 85℃ | 95℃ |
| Time of hydration | 18min | 18min | 18min | 18min | 18min | 18min |
| Comparative example 7 | Comparative example 8 | Comparative example 9 | Comparative example 10 | Comparative example 11 | ||
| Egg white protein powder | 16.5g | 16.5g | 16.5g | 16.5g | 16.5g | |
| White granulated sugar | 60 g | 60g | 60g | 60g | 60g | |
| Whole fat sugar-added condensed milk | 22 g | 22g | 22g | 22g | 22g | |
| Concentrated milk protein powder | 4.8g | 4.8g | 4.8g | 4.8g | 4.8g | |
| Rice protein powder | 16 g | 16g | 16g | 16g | 16g | |
| Rice starch | 3g | 3g | 3g | 3g | 3g | |
| Citric acid sodium salt dihydrate | - | 1.8g | 1.8g | 1.8g | 1.8g | |
| Citric acid sodium salt pentahydrate | 1.8g | - | - | - | - | |
| Low ester pectin | 0.7g | 0.7g | 0.7g | 0.7g | 0.7g | |
| Raw milk | Allowance of | Balance of | Balance of | Balance of | Balance of | |
| Temperature of hydration | 85℃ | 98℃ | 70℃ | 85℃ | 85℃ | |
| Time of hydration | 18min | 18min | 18min | 50min | 4min |
The balance of water make up the total weight of each component to 1000 g.
Test examples
1. Fermented milk viscosity detection
The samples of examples 1 to 9 and comparative examples 1 to 11 were tested for viscosity using an antopa rotational rheometer MCR72, using a CC27 probe, with the following set-up parameters:
shear frequency: a constant shear rate of 50;
temperature: 20 ℃;
tolerance: plus or minus 1.00;
monitoring time: 120.00 s.
2. Sensory evaluation
For the samples of examples 1-3 and the samples of comparative examples 1-2, 30 professional tasters (male-female ratio is 1:1) were selected, and the products were evaluated according to the four aspects of smoothness, texture state, aroma, and sweet-sour ratio, respectively, with the evaluation criteria shown in table 1, and each index was divided into 10 points. The results of the sensory evaluation are the average of the 30-person scores.
Table 3: sensory evaluation criteria
| Item | Scoring criteria | Score value |
| Degree of smoothness | Has fine and smooth mouthfeel | 10 |
| Tissue state | No whey separation and uniform texture | 10 |
| Fragrance | Has strong and pure milk flavor and no obvious rice fishy smell | 10 |
| Sweet and sour ratio | Moderate sweet and sour taste | 10 |
For each sample, the fermented milk viscosity was checked three times repeatedly, the average value was taken, and the resulting product viscosity test results were recorded.
30 professional tasters (male and female ratio is 1:1) are selected to evaluate the product according to the four aspects of smoothness, tissue state, aroma and consistency of each sample (see table 1), and each index is fully divided into 10 points. The results of the sensory evaluation are the average of the 30-person scores.
Table 4: test results
| Sample (I) | Viscosity (mPa. s) | Degree of smoothness | Tissue state | Fragrance | Sweet and sour ratio | Total score |
| Example 1 | 496.27 | 8.2 | 8.4 | 9.0 | 7.9 | 33.5 |
| Example 2 | 515.54 | 8.0 | 8.4 | 8.9 | 7.6 | 32.9 |
| Example 3 | 432.18 | 7.3 | 7.6 | 8.4 | 8.1 | 31.4 |
| Example 4 | 507.36 | 7.4 | 8.2 | 8.6 | 8.3 | 32.5 |
| Example 5 | 481.69 | 7.1 | 7.4 | 7.9 | 7.2 | 29.6 |
| Example 6 | 468.71 | 7.6 | 7.8 | 8.4 | 7.6 | 31.4 |
| Example 7 | 521.11 | 7.2 | 7.2 | 8.5 | 7.8 | 30.7 |
| Example 8 | 459.68 | 7.7 | 7.4 | 8.1 | 7.2 | 30.4 |
| Example 9 | 504.25 | 7.4 | 7.3 | 7.8 | 7.1 | 29.6 |
| Comparative example 1 | 415.47 | 6.2 | 6.9 | 5.8 | 7.5 | 26.4 |
| Comparative example 2 | 513.98 | 7.8 | 7.2 | 6.1 | 5.9 | 27.0 |
| Comparative example 3 | 589.34 | 6.9 | 7.6 | 8.0 | 7.5 | 30.0 |
| Comparative example 4 | 417.26 | 6.4 | 7.2 | 6.9 | 7.6 | 28.1 |
| Comparative example 5 | 506.89 | 6.6 | 6.8 | 7.8 | 7.6 | 28.8 |
| Comparative example 6 | 482.54 | 6.8 | 7.1 | 5.9 | 6.7 | 26.5 |
| Comparative example 7 | 469.86 | 7.4 | 7.0 | 6.4 | 7.1 | 27.9 |
| Comparative example 8 | 444.31 | 7.0 | 6.9 | 7.1 | 6.7 | 27.7 |
| Comparative example 9 | 535.26 | 6.4 | 7.1 | 5.4 | 6.9 | 25.8 |
| Comparative example 10 | 457.82 | 6.9 | 6.5 | 5.8 | 7.0 | 26.2 |
| Comparative example 11 | 541.53 | 5.6 | 6.2 | 5.1 | 6.5 | 23.4 |
As can be seen from the results in Table 4, the samples of examples 1 to 9 according to the present invention had far higher sensory evaluation results in terms of smoothness, fragrance and sweet-to-sour ratio than those of comparative examples 1 to 11, in which the difference between the smoothness scores of the comparative examples and the examples was the largest, and the evaluation results between the texture states were not significantly different. However, the samples of comparative examples 1-2 were all lower in total score than the examples.
Table 5 below shows the product status over shelf life for both samples.
Table 5: shelf life verification
As is clear from the results of shelf life verification shown in table 5 above, the sample of example 1 is clearly distinguished from the sample of comparative example 1, and the taste of comparative example 1 is rough, and has a relatively distinct sticky and grainy feel, and also has a certain rice smell. When stored for 14 days, comparative example 1 had slight whey separation and the rice fishy smell began to weigh. Comparative example 1 had a more pronounced whey separation and a very sour mouthfeel when stored for 28 days, whereas example 1 had only a slight rice-like smell. When stored for 35 days, the mouthfeel and flavor of example 1 were still within acceptable ranges. Therefore, the rice-cheese fermented milk sample according to the embodiment 1 of the invention has good smooth mouthfeel and fine fineness, and can prolong the shelf life of the product.
In conclusion, under the synergistic effect of the special proportion of the egg white protein and the sodium citrate and the special hydration process conditions, the solubility of the rice protein in the product is increased in a cost-saving manner, the rice fishy smell of the rice protein is weakened, the flavor and the taste of the product are improved, and the shelf life of the product is prolonged.
[ possibility of Industrial application ]
The rice-casein-flavored fermented milk and the preparation method thereof can increase the solubility of the rice protein in the product in a cost-saving manner, weaken the rice fishy smell of the rice protein, improve the flavor and taste of the product, and prolong the shelf life of the product, thereby having good industrial practicability.
Claims (10)
1. The fermented milk with the rice cheese flavor is characterized by comprising raw milk, rice protein powder, egg white protein powder and sodium citrate.
2. The rice-cheese flavored fermented milk according to claim 1, wherein the raw materials of the rice-cheese flavored fermented milk further comprise white granulated sugar, whole sweetened condensed milk, rice starch, concentrated milk protein powder, pectin and a leavening agent.
3. Rice cheese flavored fermented milk according to claim 1, characterized in that the sodium citrate is sodium citrate dihydrate.
4. Rice cheese flavoured fermented milk according to claim 2, characterized in that the fermentation agent comprises Streptococcus thermophilus and Lactobacillus bulgaricus.
5. The rice-cheese flavored fermented milk according to any one of claims 1 to 4, wherein the egg white powder is 0.3 to 1.8% based on the total weight of the raw material of the rice-cheese flavored fermented milk.
6. The rice milk-flavored fermented milk according to any one of claims 1 to 4, wherein the sodium citrate is 0.01 to 0.26% based on the total weight of the starting materials of the rice milk-flavored fermented milk.
7. The rice-cheese-flavored fermented milk according to any one of claims 1 to 4, wherein the white granulated sugar is 5.0 to 8.5%, the whole sweetened condensed milk is 0.3 to 3.0%, the concentrated milk protein powder is 0.1 to 2.3%, the rice protein powder is 0.05 to 1.7%, and the fermented milk is prepared by mixing the following raw materials, and then adding the mixture to a milk-flavored fermented milk0.1-1.5% of rice starch, 0.01-0.2% of pectin, 84.5-93.0% of raw milk and 1-5 multiplied by 10% of leavening agent9cfu/g。
8. A preparation method of fermented milk with rice and cheese flavor is characterized by comprising the following steps:
(1) preparing the material dissolving emulsion: uniformly mixing egg white protein powder, sodium citrate, rice protein powder and half of white granulated sugar according to ingredients, putting into raw milk heated in advance, and circulating for a first period of time to obtain a chemical milk;
(2) preparation of homogenized milk: degassing the material melting milk and carrying out two-stage homogenization with the homogenization pressure of 30Bar +90Bar to obtain homogenized milk;
(3) a hydration process: standing the homogenized milk at different temperatures for hydration for a period of time, and then cooling to obtain cooled homogenized milk;
(4) preparation of the ingredient mixture: uniformly mixing the other half amount of white granulated sugar with rice starch, pectin and concentrated milk protein powder according to the ingredients to obtain an ingredient mixture;
(5) preparing the ingredient milk: adding the mixture of the whole sweetened condensed milk and the ingredients into the cooled homogenized milk, circulating for a second period of time, and then heating, wherein the homogenizing pressure is two-stage homogenization of 40Bar +180Bar, so as to obtain the ingredients milk;
(6) the sterilization process comprises the following steps: sterilizing the mixed milk at 95 deg.C for 10min, and cooling to 37-45 deg.C to obtain pasteurized milk;
(7) the fermentation process comprises the following steps: adding activated bulgaria and streptococcus thermophilus as leaven into pasteurized milk under aseptic condition, stirring for 10-20min to obtain inoculated blend milk, culturing inoculated pasteurized milk in a 37-45 deg.C incubator at constant temperature, and terminating fermentation when the titer acidity is 70;
(8) after-ripening fermentation process: and (3) placing the fermented milk in a refrigerator at 6 ℃ for after-ripening fermentation for 12-18h to obtain the rice-cheese flavored fermented milk.
9. The preparation method according to claim 8, wherein in the hydration process, the temperature of the hydration treatment is 75-95 ℃; and the time of the hydration treatment is 8-40 min.
10. The method according to claim 8 or 9, wherein the egg white powder is 0.3 to 1.8% and the sodium citrate is 0.01 to 0.26% based on the total weight of the raw material of the rice-cheese flavored fermented milk.
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Citations (2)
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| CN104642545A (en) * | 2015-02-25 | 2015-05-27 | 武汉光明乳品有限公司 | Active probiotic tea flavor fermented milk and preparation method thereof |
| CN111567622A (en) * | 2020-05-20 | 2020-08-25 | 无锡金农生物科技有限公司 | Method for preparing yoghourt by compounding rice protein and rice starch |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642545A (en) * | 2015-02-25 | 2015-05-27 | 武汉光明乳品有限公司 | Active probiotic tea flavor fermented milk and preparation method thereof |
| CN111567622A (en) * | 2020-05-20 | 2020-08-25 | 无锡金农生物科技有限公司 | Method for preparing yoghourt by compounding rice protein and rice starch |
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