CN102578670B - Method for preparing fermentation type cordyceps flower rice milk drink - Google Patents
Method for preparing fermentation type cordyceps flower rice milk drink Download PDFInfo
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- CN102578670B CN102578670B CN201210064899.4A CN201210064899A CN102578670B CN 102578670 B CN102578670 B CN 102578670B CN 201210064899 A CN201210064899 A CN 201210064899A CN 102578670 B CN102578670 B CN 102578670B
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- sucrose ester
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Abstract
A method for preparing fermentation type cordyceps flower rice milk drink comprises the following steps: (1), washing and soaking glutinous rice; (2), stewing; (3), fermentation; (4), adding water, grinding, adjusting the pH value to be 4.5 to 6.0, and homogenizing under the condition that the temperature is 40 to 60 DEG C, and the pressure is 20 to 40 MPa; based on the mass of homogenized emulsion, adding 0.06% to 0.08% of compound emulsifying agent of monoglycerides and sucrose ester, 0.045% to 0.05% of xanthan gum, 0.01% to 0.015% of carboxymethyl cellulose, 0.018% to 0.02% of milk powder, 0.01 to 0.015% of powdered oil and 2% to 5% of cordyceps flowers, and homogenizing again under the pressure of 10 to 20 MPa; and (5), packaging aseptically after high temperature sterilization. The method has the advantages that the process is simple, the operation is simple and convenient, and the finished product is high in nutritional value and good in mouth feel.
Description
Technical field
The present invention relates to a kind of preparation method of rice milk beverage, especially relate to a kind of preparation method of fermented cordyceps flower rice milk beverage.
Background technology
For a long time, rice processing only is in the elementary machining state that satisfies people's grain ration demand, and the products obtained therefrom form is single, mostly is traditional rice cake, rice cake, ground rice etc.For now, the exploitation degree and the product level of comprehensive utilization of rice processing are also very low, and the deep processing amount only accounts for 20%, has seriously restricted the sound development of rice industry.Therefore, in order to adapt to the requirement of diversification food products market day by day, improve the added value of rice deep processing ratio, industrial economy benefit and rice product, increase peasant's income, the task of seeking deep processing by all kinds of means for the rice resource is extremely urgent.
In recent years, Asian countries such as Korea S, Japan, Singapore had started the upsurge of using rice milk beverage, and it all has corresponding product to appear on the market.At home, rice milk beverage and series of products thereof belong to a new product, are in the stage of exploitation ground zero, have only small part enterprise that production is arranged, and the product of producing also exists short, meter newborn mouthfeel difference of shelf-life and color and luster problem such as not to give prominence to.CN101438845A discloses a kind of non-enzymolysis rice milk beverage and preparation method thereof, and this method is made non-enzymolysis rice milk beverage to crack rice and black rice is a primary raw material through roasting stir-fry, pulverizing, non-enzymolysis gelatinization, allotment, homogeneous, refinement emulsification, sterilization, packing.This link because this method is not fermented, direct gelatinization homogeneous, thereby there are shortcomings such as nutritive value is not high, mouthfeel is single in products obtained therefrom.CN101181088A discloses a kind of Zymolysis rice milk beverage and preparation method thereof, this method mainly comprises fermentation, adds steps such as water mill slurry, adding fire resistant alpha-diastase and carbohydrase enzymolysis, homogeneous, high-temperature sterilization, the shortcoming of its existence is that fermentation needs 6～7 days, and is consuming time longer; Complex technical process, troublesome poeration does not embody the advantage of fermented type rice milk beverage.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of technology simple, easy and simple to handle, the preparation method of the fermented cordyceps flower rice milk beverage that made product is of high nutritive value, mouthfeel is good.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of fermented cordyceps flower rice milk beverage may further comprise the steps:
(1) glutinous rice is eluriated, removed impurity, soak 12～24h under the room temperature;
(2) will be through the sticky rice stewing 20～30min of step (1) processing, cold is to 28～30 ℃ then;
(3) break up step (2) gained rice lane even, ratio in 600～800ml sterilized water/every kilogram of rice adds sterilized water earlier, add the distiller's yeast that is equivalent to glutinous rice dry weight 0.2～0.4% again, mix, floating surface, put into round then,, get sweet rice wine at 29～30 ℃ of fermentation 36～48h;
(4) ratio in sweet rice wine quality: water quality=1:5～10 adds the water mill slurry in sweet rice wine, regulates pH4.5～6.0 of gained emulsion, is warming up to 40～60 ℃, carries out the homogeneous first time under 20～40MPa; Add in the emulsion behind homogeneous and be equivalent to the monoglyceride of emulsion quality 0.06～0.08% and the compound emulsifying agent of sucrose ester, 0.045～0.05% xanthans, 0.01～0.015% carboxymethyl cellulose, 0.018～0.02% milk powder, 0.01～0.015% vegetable fat powder, the allotment of 2～5% Chinese caterpillar fungus, under 10～20MPa, carry out the homogeneous second time, get rice milk beverage;
(5) with the gained rice milk beverage at 100～121 ℃ of sterilization 15～30min, and then carry out aseptic packaging.
Further, in the step (4), the compound emulsifying agent of described monoglyceride and sucrose ester, the quality proportioning of monoglyceride and sucrose ester is: 1:0.8～1.2, preferred 1:1.
Further, in the step (4), pH regulates used conditioning agent optimization citric acid.
The used glutinous rice of the present invention, contain protein 8～10wt%, fat 1.8～2.2wt%, carbohydrate 75～77wt%, and poor mineral matter (as Ca, Cl, Fe, Mg, Mn, P, K, Zn etc.) and vitamin (mainly being the Β family vitamin), in addition, glutinous rice also contains some special active materials, as dietary fiber, flavonol and some medicinal ingredients etc., with its wine of making, but healthcare and curing the disease.
The used Chinese caterpillar fungus of the present invention, contain the about 7wt% of oxalic acid, carbohydrate 28.9wt%, the about 8.4wt% of fat, the about 25wt% of protein in addition, also contains vitamin B1, cobalamin, vitamin C, ergot lipidol, hexose alcohol, alkaloid etc., wherein, the unrighted acid in the fat accounts for 82.2wt%.Studies show that, effect such as that Chinese caterpillar fungus has is anticancer, nourishing, immunological regulation, antibiotic, tranquilizing soporific, and property is sweet, Wen Ping, nontoxic, is famous tonic Chinese herbal medicine material.Used Chinese caterpillar fungus can fully be merged with sweet wine, and simultaneously, Chinese caterpillar fungus flavor is sweet, can the local flavor of sweet wine not impacted, and effect that can also performance itself has reducing blood lipid, tranquilizing and allaying excitement, characteristics such as adjusting immunity.
Compared with prior art, the present invention has the following advantages: (1) is raw material with glutinous rice, adopt the method for fermentation back defibrination earlier, made rice milk beverage can farthest keep the nutritional labeling in the glutinous rice, local flavor with rice wine uniqueness, nutritious, fresh and sweet tasty and refreshing, drink characteristics such as convenient, overcome the single shortcoming of rice milk beverage mouthfeel in the past; (2) owing to add compound emulsifying agent and stabilizing agent, can prevent the phenomenon that the gained rice milk beverage easily produces come-up and sinks, thereby prolong the shelf life of product; (3) by adding Chinese caterpillar fungus, can improve the nutritive value of gained rice milk beverage, and the mouthfeel sweet-smelling; (4) can improve the vinasse utilization rate, expand the processing approach of glutinous rice; (5) technology is simple, and is easy and simple to handle, and environmentally safe is easy to industrialization.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
Present embodiment may further comprise the steps:
(1) glutinous rice is eluriated, removed impurity, soak 12h under the room temperature;
(2) will be through the sticky rice stewing 20min of step (1) processing, cold is to 28 ℃ then;
(3) step (2) gained rice is done to break up even, by the ratio adding sterilized water of 600ml sterilized water/every kilogram of rice, add Hengyang distiller's yeast more earlier with respect to glutinous rice dry weight 0.2%, mix, round is put on floating surface then, at 29 ℃ of fermentation 48h, get sweet rice wine;
(4) ratio in sweet rice wine quality: water quality=1:5 adds the water mill slurry in sweet rice wine, and the pH that regulates gained emulsion with citric acid is 4.5, is warming up to 40 ℃, carries out the homogeneous first time under the 40MPa condition; Add in the emulsion behind homogeneous and be equivalent to the monoglyceride of emulsion quality 0.06% and the compound emulsifying agent of sucrose ester (wherein monoglyceride and sucrose ester quality proportioning are 1:1,0.045% xanthans, 0.01% carboxymethyl cellulose, 0.018% milk powder down together),, 0.01% vegetable fat powder, the allotment of 2% Chinese caterpillar fungus, carry out the homogeneous second time at 10MPa, get rice milk beverage;
(5), and then carrying out aseptic packaging with gained rice milk beverage sterilization 30min under 100 ℃.
Described Hengyang koji is available from distiller's yeast workshop, Hengyang City.
The rice milk beverage that present embodiment makes through product Taste, has the local flavor of rice wine uniqueness, fresh and sweet tasty and refreshing, mouthfeel sweet-smelling; Shelf life 6 months.
Embodiment 2
Present embodiment may further comprise the steps:
(1) glutinous rice is eluriated, removed impurity, soak 18h under the room temperature;
(2) will be through the sticky rice stewing 25min of step (1) processing, cold is to 29 ℃ then;
(3) step (2) gained rice is done to break up even, by the ratio adding sterilized water of 700ml sterilized water/every kilogram of rice, add Yueyang distiller's yeast more earlier with respect to glutinous rice dry weight 0.3%, mix, round is put on floating surface then, at 30 ℃ of fermentation 36h, get sweet rice wine;
(4) ratio in sweet rice wine quality: water quality=1:7 adds the water mill slurry in sweet rice wine, and the pH that regulates gained emulsion with citric acid is 5.5, is warming up to 50 ℃, carries out the homogeneous first time at 30MPa; Add in the emulsion behind homogeneous with respect to the monoglyceride of emulsion quality 0.07% and the compound emulsifying agent of sucrose ester, 0.05% xanthans, 0.015% carboxymethyl cellulose, 0.019% milk powder, 0.015% vegetable fat powder, the allotment of 3% Chinese caterpillar fungus, carry out the homogeneous second time at 15MPa, get rice milk beverage;
(5) with rice milk beverage at 110 ℃ of sterilization 25min, and then carry out aseptic packaging.
Described Yueyang koji is available from distiller's yeast workshop, permanently happy town, Yueyang County, Hunan Province.
The rice milk beverage that present embodiment makes through product Taste, has the local flavor of rice wine uniqueness, fresh and sweet tasty and refreshing, mouthfeel sweet-smelling; Shelf life 6 months.
Embodiment 3
Present embodiment may further comprise the steps:
(1) glutinous rice is eluriated, removed impurity, soak 24h under the room temperature;
(2) will be through the sticky rice stewing 30min of step (1) processing, cold is to 30 ℃ then;
(3) step (2) gained rice is done to break up even, the ratio by 800ml sterilized water/every kilogram of rice adds sterilized water earlier, and interpolation is equivalent to the Angel koji of glutinous rice dry weight 0.2% again, mix, round is put on floating surface then, at 30 ℃ of fermentation 42h, get sweet rice wine;
(4) ratio in sweet rice wine quality: water quality=1:10 adds the water mill slurry in sweet rice wine, and the pH that regulates gained emulsion with citric acid is 6.0, is warming up to 60 ℃, carries out the homogeneous first time at 20MPa; Add in the emulsion behind homogeneous and be equivalent to the monoglyceride of emulsion quality 0.08% and the compound emulsifying agent of sucrose ester, 0.05% xanthans, 0.015% carboxymethyl cellulose, 0.02% milk powder, 0.015% vegetable fat powder, the allotment of 5% Chinese caterpillar fungus, carry out the homogeneous second time at 20MPa, get rice milk beverage;
(5), and then carry out aseptic packaging with gained rice milk beverage sterilization 15min under 120 ℃.
Described Angel koji is available from Yichang City, Hubei Province Angel Yeast Co.,Ltd.
The rice milk beverage that present embodiment makes through product Taste, has the local flavor of rice wine uniqueness, fresh and sweet tasty and refreshing, mouthfeel sweet-smelling; Shelf life 6 months.
Claims (4)
1. the preparation method of a fermented cordyceps flower rice milk beverage is characterized in that, may further comprise the steps:
(1) glutinous rice is eluriated, removed impurity, soak 12～24h under the room temperature;
(2) will be through the sticky rice stewing 20～30min of step (1) processing, cold is to 28～30 ℃ then;
(3) break up step (2) gained rice lane even, ratio in 600～800mL sterilized water/every kilogram of rice adds sterilized water earlier, add the distiller's yeast that is equivalent to glutinous rice dry weight 0.2～0.4% again, mix, floating surface, put into round then,, get sweet rice wine at 29～30 ℃ of fermentation 36～48h;
(4) ratio in sweet rice wine quality: water quality=1:5～10 adds the water mill slurry in sweet rice wine, regulates pH=4.5～6.0 of gained emulsion, is warming up to 40～60 ℃, carries out the homogeneous first time at 20～40MPa; Add in the emulsion behind homogeneous then and be equivalent to the monoglyceride of emulsion quality 0.06～0.08% and the compound emulsifying agent of sucrose ester, 0.045～0.05% xanthans, 0.01～0.015% carboxymethyl cellulose, 0.018～0.02% milk powder, 0.01～0.015% vegetable fat powder, 2～5% Chinese caterpillar fungus, carry out the homogeneous second time at 10～20MPa, get rice milk beverage;
(5) with rice milk beverage at 100～121 ℃ of sterilization 15～30min, and then carry out aseptic packaging.
2. the preparation method of fermented cordyceps flower rice milk beverage according to claim 1, it is characterized in that: in the step (4), in the compound emulsifying agent of described monoglyceride and sucrose ester, the quality proportioning of monoglyceride and sucrose ester is 1:0.8～1.2.
3. the preparation method of fermented cordyceps flower rice milk beverage according to claim 2, it is characterized in that: in the step (4), in the compound emulsifying agent of described monoglyceride and sucrose ester, the quality proportioning of monoglyceride and sucrose ester is 1.0:1.0.
4. according to the preparation method of claim 1 or 2 or 3 described fermented cordyceps flower rice milk beverages, it is characterized in that: in the step (4), it is citric acid that pH regulates used conditioning agent.
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| CN103445151B (en) * | 2012-10-08 | 2014-12-24 | 李津龙 | Cordyceps militaris oral liquid and preparation method thereof |
| CN110551593A (en) * | 2019-09-03 | 2019-12-10 | 张掖海川纵实业发展有限责任公司 | Rice milk wine beverage and preparation method thereof |
| CN111808703A (en) * | 2020-06-03 | 2020-10-23 | 江门市给力生物科技有限公司 | Snowflake rice milk and preparation method thereof |
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| CN101181088A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
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| CN101181088A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
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