CN104798880A - Preparation method of health acid milk beverage containing brown rice and purple sweet potatoes - Google Patents
Preparation method of health acid milk beverage containing brown rice and purple sweet potatoes Download PDFInfo
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- CN104798880A CN104798880A CN201510092206.6A CN201510092206A CN104798880A CN 104798880 A CN104798880 A CN 104798880A CN 201510092206 A CN201510092206 A CN 201510092206A CN 104798880 A CN104798880 A CN 104798880A
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Abstract
The invention relates to a preparation method of health acid milk beverage containing brown rice and purple sweet potatoes and mainly solves the problems that existing milk beverage cannot meet the demand of people in the aspects of nutrition, flavor and the like, the content of functional components is low and the like. The method comprises steps as follows: alpha-gelatinized brown rice milk and purple sweet potato milk are prepared firstly, and a leveling agent is produced; the prepared purple sweet potato milk and the alpha-gelatinized brown rice milk are mixed in the mass ratio of the brow rice to the purple sweet potatoes being 3:1, a mixed feed liquid A is prepared, fresh cow milk is added to the mixed feed liquid A in the volume ratio of the fresh cow milk to the mixed feed liquid A being 3:7, the mixed feed liquid A is prepared, sugar is added, the blended mixed feed liquid is subjected to high-pressure homogenization, vacuum degassing, sterilization, cooling, inoculated fermentation, filling, sealing and cooling, and finally, a finished product is prepared. Demands of people for green, organic, nutritional and health food are met, and a new idea is provided for deep processing of the purple sweet potatoes and the brown rice and improvement of economic value of the purple sweet potatoes and the brown rice.
Description
Technical field
The present invention relates to the preparation method of a kind of brown rice-purple sweetpotato health care sour milk-containing beverage, belong to food processing field.
Background technology
Brown rice is the product after paddy rice huller paddy, only grinds off outermost husk, remains the rice bran layer of rice, plumule and endosperm.Brown rice is because not yet removing the rice bran layer of eutrophication, and with the rice being only left endosperm fraction, or only leaving plumule compares with the rice germ of endosperm fraction, has higher nutritive value.Brown rice contains abundant vitamin (VB1, VB2, VB6, VC, VE, VH, nicotinic acid, pantothenic acid etc.), can improve immune function of human body; Brown rice is also containing several mineral materials, as magnesium, potassium, calcium, zinc, iron, manganese, phosphorus etc., wherein magnesium is conducive to angiocardiopathy preventing, potassium is to reducing blood pressure effectively, calcium is the necessary composition of strong bone, the effect that zinc has enhancing development and intelligence development, prevents reproductive function low, and iron can prevent anaemia, zinc, chromium, manganese can improve the sensitiveness of insulin, helpful to the people of impaired glucose tolerance; Dietary fiber can increase the wriggling of stomach, has very strong effect of ejecting poison, and owing to remaining a large amount of dietary fiber, brown rice can Constipation and intestinal cancer, to diabetic and overweight people useful especially.But brown rice coarse mouthfeel, is not easy by human consumption and absorption, makes it eat and be subject to certain restrictions.
Purple sweetpotato is also known as black sweet potato, and its potato block is spindle, and potato skin and potato meat are aubergine.Purple sweetpotato contains the trypsin inhibitor of insect food refusal, and self have very strong natural resistant to diseases and insects, cauline leaf seldom endangers by sick worm, and field is generally without the need to spraying any agricultural chemicals, and fertilizer amount is little, is nuisanceless, green, the organic health food of Current first line.As a member of sweet potato family, purple sweetpotato, except possessing the characteristic of Ordinary Sweet Potatoes, also has advantageous advantage in nutrition, color and luster.The content of its lysine, copper, manganese, potassium, zinc is higher than Ordinary Sweet Potatoes 3 ~ 8 times, also be rich in many physiological activators such as selenium element, I, various vitamin, steroids, mucus protein, organic phenolic acid, anthocyanidin and dietary fiber, have anti-oxidant, improve liver function, improve the health-care effects such as eyesight; Can body immunity be strengthened, canceration gene can be suppressed, preventing hypertension, high fat of blood, diabetes, cardiovascular disease and gastrointestinal disease.
According to surveying and determination, sweet potato contains 18 seed amino acids, and wherein essential amino acids content is high, and particularly more rare in rice, wheat flour lysine content enriches.Meanwhile, in sweet potato, vitamin, mineral matter and crude fiber content are all high than other cereal crops, especially with carrotene and ascorbic rich content.So sweet potato and brown rice mixed edible, the nutritive value of staple food can be improved, play complementation.In addition, sweet potato or a kind of " physiological alkalinity " food, the mineral matters such as institute's calcic, phosphorus, iron can in and the human body internal cause acidic materials often eating the acid foods such as meat, egg, fish, rice and face and produce, to regulate acid-base balance in human body.
Containing the water-soluble anthocyanidin of natural edible in purple sweetpotato, this anthocyanidin bright nature, nontoxic, without special odor, there is stable physicochemical property, all fine to the stability of light, heat, oxygen, metal ion, food additives, the Pasteur's method sterilization in food industry can be stood, also can not be destroyed in processing and storage, not lose original activity.Purple sweet potato cyanidin has the physiological activities such as remarkable natural anti-oxidation, antitumor and scavenging free radicals, also has multiple nutrients, pharmacology and health care simultaneously.
It is safest bacterial classification that lactic acid bacteria is known as in the world.Large quantity research shows, lactic acid bacteria can regulate body composition of gut flora, keep microecological balance, improve human immunological competence, control volume endotoxin, suppress the generation of corrupt bacteria growing breeding and spoilage product in enteron aisle, manufacture nutriment, improve food digestion rate and biological value, reduce serum cholesterol.In human body, the quantity of lactic acid bacteria has become the important indicator whether inspection people have good health and a long life.
Summary of the invention
For solving the problem, the preparation method of a kind of brown rice-purple sweetpotato health care sour milk-containing beverage is provided, brown rice of the present invention-purple sweetpotato health breast acid bacteria beverage, add purple sweetpotato and brown rice in fresh milk simultaneously, after lactobacillus-fermented, while imparting sour milk-containing beverage beautiful color and luster, also add all multi-nutrients in brown rice and purple sweetpotato and physiological activator, make it to become a kind of health drink of making us more having appetite, nutrition abundanter.The production of brown rice-purple sweetpotato health breast acid bacteria beverage not only meets the demand of people to green, organic, nutrition and healthy food, also for purple sweetpotato and brown rice deep processing and improve its economic worth and provide a new thinking.
For achieving the above object, the present invention adopts following technical proposals:
A preparation method for brown rice-purple sweetpotato health care sour milk-containing beverage, comprise the steps: first paddy to be obtained brown rice through rice huller paddy, brown rice obtains α-change brown rice syrup through immersion and α-change again, then by fresh purple sweetpotato through cleaning, removing the peel, cut into slices, protect look, boiling, fragmentation, making beating, homogeneous obtain purple sweetpotato slurry, then streptococcus thermophilus and lactobacillus bulgaricus cultivate obtained production leavening through overactivation, expansion, finally by obtained purple sweetpotato slurry, brown rice syrup adds in material-compound tank respectively according to the ratio that brown rice and purple sweetpotato material quality ratio are 3: 1 and mixes, add AMS again and carbohydrase carries out enzymolysis, obtain mixed liquor A, again by the fresh milk be up to the standards according to 3: 7 volume ratio join in the mixed liquor A after enzymolysis, add the sucrose accounting for mixed liquor A gross mass 8 ~ 10% again to allocate, mixed liquor after allotment is through high-pressure homogeneous, vacuum outgas, sterilizing, cooling, add described obtained production leavening inoculation fermentation, filling, sealing, cooling, finally obtained brown rice-purple sweetpotato health care sour milk-containing beverage finished product.
A preparation method for brown rice-purple sweetpotato health care sour milk-containing beverage, specifically comprises the steps:
The preparation of a, brown rice syrup
(1) rice huller paddy
Select without insect pest, disease-free, without the plague of rats, do not generate heat the paddy gone mouldy, after screening, removal of impurities, remove rice grain husks with hulling machine, sieve removal rice husk, obtained brown rice;
(2) immersion of brown rice
Choose the brown rice grain that full seed, granularity are neat, be placed on after cleaning 3 times with water in 16 ~ 18 DEG C of water and flood 10 ~ 12 hours, every 5 ~ 6 hours of period changed a clear water;
(3) α-change of brown rice
Brown rice after the step a (2) that learnt from else's experience soaks, the water adding 4 times of quality of brown rice after cleaning 2 times with water carries out the refinement of colloid mill defibrination, obtain brown rice syrup, the water of brown rice 4 times of quality is added again in brown rice syrup, be heated to 68 DEG C after stirring and maintain 5min, obtain α-change brown rice syrup, gelatinization process will constantly stir, and causes the phenomenon that dextrin local metamorphism or generation are burned to prevent gelatinization uneven;
The preparation of b, purple sweetpotato slurry
(1) the selecting and cleaning of purple sweetpotato
Choose fresh nothing to go mouldy, without the purple sweetpotato of frostbite, wash away silt and the foreign material of purple sweetpotato appearance with circulating water;
(2) purple sweetpotato protect look
By step b (1) clean after peeling purple sweet potato, be cut into the thick thin slice of 10 ~ 12mm after, put to protect in look solution and soak 30min, described protect look solution by quality concentration of volume percent be 0.04%L-cysteine, concentration of volume percent is that 0.02% phytic acid and quality concentration of volume percent 0.4% citric acid form, purple sweetpotato is 1:1 with protecting the mass volume ratio that look solution adds;
(3) boiling of purple sweetpotato and making beating
Purple sweetpotato sheet being pulled out from protecting look solution, draining away the water, put into jacketed pan and steam 2 ~ 3min, fritter is broken into again after boiling is well-done, move in beater, then add the water making beating of purple sweetpotato 3 times of quality, the water adding purple sweetpotato 3 times of quality after obtaining purple sweetpotato slurry is again for subsequent use;
The preparation of c, brown rice-purple sweetpotato health breast acid bacteria beverage
(1) mixing, enzymolysis
The brown rice syrup prepared, the purple sweetpotato ratio than 3: 1 according to brown rice and purple sweetpotato material quality of starching are added in material-compound tank respectively and mix, obtain mixed liquor, then in mixed liquor, add in the ratio of 0.02g/100mL mixed liquor the AMS that enzyme activity is 4000U/g, enzymolysis 35min under 65 DEG C of conditions, in the mixed liquor after enzymolyzing alpha-amylase, the carbohydrase that enzyme activity is 100000U/g is added again according to the ratio of 0.04g/100mL mixed liquor, then saccharification 30min under pH4.5 condition, obtains mixed liquor A;
(2) allotment of mixed liquor
By the fresh milk be up to the standards according to 3: 7 volume ratio join in the obtained mixed liquor A of step c (1), then add the sucrose accounting for above-mentioned mixed liquor A gross mass 8 ~ 10%, and stir, obtain mixed liquor;
(3) high-pressure homogeneous
The mixed liquor obtained by step c (2) is high-pressure homogeneous;
(4) degassed
The mixed liquor of step c (3) after high-pressure homogeneous is carried out degassed;
(5) sterilizing
By the mixed liquor heat sterilization after degassed, strictly control sterilising conditions 85 DEG C, 30min;
(6) preparation of leavening is produced
By streptococcus thermophilus and lactobacillus bulgaricus activation, expand and cultivate obtained production leavening;
(7) inoculate
In desinfection chamber, less than 43 DEG C will be cooled to immediately through step c (5) sterilized mixed liquor, in cooled mixed liquor, access the obtained production leavening of described step c (6) by the inoculum concentration of material liquid volume than 5 ~ 6%, and stir;
(8) ferment
Step c (7) postvaccinal mixed liquor is fermented, obtains zymotic fluid;
(9) filling, sealing, cooling
By the zymotic fluid of step c (8) immediately sterile filling in fully cleaning and in the vial crossed with steam sterilizing, sealing rapidly, be then cooled to 4 ~ 6 DEG C of refrigerations as early as possible, get product.
Step c (2) is allocated uniform mixed liquor through high pressure homogenizer homogeneous 2 times by described step c (3), first time homogenization pressure 20 ~ 25MPa, homogeneous 4min; Second time homogenization pressure 5MPa, homogeneous 3min, homogenizing temperature is 60 ~ 65 DEG C.
Described step c (4) be by step c (3) homogeneous after mixed liquor immediately in vacuum receiver under 0.08 ~ 0.09MPa and 70 DEG C condition degassed 10min, discharge the air in mixed liquor, avoid product to be oxidized and color and luster, flavor deterioration.
Streptococcus thermophilus and lactobacillus bulgaricus are formed 1 ~ 2mL mixed bacteria in the proportioning that strain number ratio is 1: 1 by described step c (6), being inoculated in 10mL mass percent concentration is in the degreasing milk medium of 8%, and in insulating box, 42 DEG C of activation culture 2 ~ 3 are little of solidifying; The mass percent concentration that the above-mentioned coagulum of taking-up 1 ~ 2mL moves into sterilizing is as stated above heat insulating culture in the degreasing milk medium of 8%, 2 ~ 3 times so repeatedly; Afterwards last coagulum is transferred in the skimmed milk-mixed liquor B of 250mL, 42 DEG C of heat insulating culture are to curdled milk; Described skimmed milk-mixed liquor B by quality concentration of volume percent be 10% skimmed milk and mixed liquor A by volume 1: 1 ratio form; Be inoculated in by curdy mixed liquor in the skimmed milk-mixed liquor C of 1000mL, under 42 DEG C of conditions, 150r/min shaking table cultivates 3 hours, and lactic acid bacteria sum reaches 10 again
9individual/mL, obtains production leavening; Described skimmed milk-mixed liquor C by quality concentration of volume percent be 10% skimmed milk and mixed liquor A by volume ratio 1: 9 form, above operation is all carried out in desinfection chamber, and culture medium in advance all will through stringent sterilization.
Step c (7) postvaccinal mixed liquor is placed in fermentation tank 40 ~ 42 DEG C of ferment at constant temperature to zymotic fluid pH value 5.2 ~ 5.3 by described step c (8), then temperature to 36 ~ 38 DEG C of zymotic fluid are reduced, continue fermentation until zymotic fluid mobility is deteriorated, pH value terminates fermentation when being down to 4.7, obtain zymotic fluid.
The invention has the beneficial effects as follows:
The brown rice that preparation method of the present invention produces-purple sweetpotato compound lactobacillus beverage is the lavender of uniformity, without precipitation and lamination, mouthfeel uniform and smooth, tasty and refreshing, free from extraneous odour, sour-sweet moderate, have the compound fragrance of frankincense and purple sweetpotato, brown rice, this product is rich in biodiasmin, not containing any artificial color and anticorrisive agent, not only there is the distinctive full price food properties of sour milk beverage, also have nutritive value and the health-care effect of purple sweetpotato and brown rice concurrently.This brown rice-purple sweetpotato health care sour milk beverage will obtain the favor of consumers in general with the outward appearance of its uniqueness, local flavor and abundant nutrition, comprehensively health-care efficacy.
Along with growth in the living standard, the food of people is formed and eating habit quietly changes, and balanced nutritious oneself becomes the new fashion of life.This functional sour milk beverage, take full advantage of purple sweetpotato active component from the angle of nutrition complement to enrich and the costly feature of unpolished-rice nutrient, the purple sweetpotato with dietotherapy double action is incorporated in the production of sour milk beverage, enrich the kind of sour milk beverage, met the multiple demand of consumption market by the product of differentiation.This product had both remained the color and luster of purple sweetpotato, the mouthfeel of beverage, local flavor and nutritive value can be improved again, the overall quality of sour milk beverage is got a promotion, meeting the change that people's taste makes rapid progress, having certain facilitation to improving the diet structure of consumer, the life improving people and the general level of the health.
Detailed description of the invention
Embodiment 1
A preparation method for brown rice-purple sweetpotato health care sour milk-containing beverage, specifically comprises the steps:
The preparation of a, brown rice syrup
(1) rice huller paddy
Select without insect pest, disease-free, without the plague of rats, do not generate heat the paddy gone mouldy, after screening, removal of impurities, remove rice grain husks with hulling machine, sieve removal rice husk, obtained brown rice;
(2) immersion of brown rice
Choose the brown rice grain that full seed, granularity are neat, be placed on after cleaning 3 times with water in 16 DEG C of water and flood 10 hours, every 5 hours of period changed a clear water;
(3) α-change of brown rice
Brown rice after the step a (2) that learnt from else's experience soaks, the water adding 4 times of quality of brown rice after cleaning 2 times with water carries out the refinement of colloid mill defibrination, obtain brown rice syrup, the water of brown rice 4 times of quality is added again in brown rice syrup, be heated to 68 DEG C after stirring and maintain 5min, obtain α-change brown rice syrup, gelatinization process will constantly stir, and causes the phenomenon that dextrin local metamorphism or generation are burned to prevent gelatinization uneven;
The preparation of b, purple sweetpotato slurry
(1) the selecting and cleaning of purple sweetpotato
Choose fresh nothing to go mouldy, without the purple sweetpotato of frostbite, wash away silt and the foreign material of purple sweetpotato appearance with circulating water;
(2) purple sweetpotato protect look
By step b (1) clean after peeling purple sweet potato, be cut into the thick thin slice of 10mm after, put to protect in look solution and soak 30min, described protect look solution by quality concentration of volume percent be 0.04%L-cysteine, concentration of volume percent is that 0.02% phytic acid and quality concentration of volume percent 0.4% citric acid form, purple sweetpotato is 1:1 with protecting the mass volume ratio that look solution adds;
(3) boiling of purple sweetpotato and making beating
Being pulled out from protecting look solution by purple sweetpotato sheet, draining away the water, put into jacketed pan and steam 2min, be broken into fritter again after boiling is well-done, move in beater, then add the water making beating of purple sweetpotato 3 times of quality, the water adding purple sweetpotato 3 times of quality after obtaining purple sweetpotato slurry is again for subsequent use;
The preparation of c, brown rice-purple sweetpotato health breast acid bacteria beverage
(1) mixing, enzymolysis
The brown rice syrup prepared, the purple sweetpotato ratio than 3: 1 according to brown rice and purple sweetpotato material quality of starching are added in material-compound tank respectively and mix, obtain mixed liquor, then in mixed liquor, add in the ratio of 0.02g/100mL mixed liquor the AMS that enzyme activity is 4000U/g, enzymolysis 35min under 65 DEG C of conditions, in the mixed liquor after enzymolyzing alpha-amylase, the carbohydrase that enzyme activity is 100000U/g is added again according to the ratio of 0.04g/100mL mixed liquor, then saccharification 30min under pH4.5 condition, obtains mixed liquor A;
(2) allotment of mixed liquor
By the fresh milk be up to the standards according to 3: 7 volume ratio join in the obtained mixed liquor A of step c (1), then add the sucrose accounting for above-mentioned mixed liquor A gross mass 8%, and stir, obtain mixed liquor;
(3) high-pressure homogeneous
The mixed liquor obtained by step c (2) is high-pressure homogeneous;
(4) degassed
The mixed liquor of step c (3) after high-pressure homogeneous is carried out degassed;
(5) sterilizing
By the mixed liquor heat sterilization after degassed, strictly control sterilising conditions 85 DEG C, 30min;
(6) preparation of leavening is produced
Streptococcus thermophilus and lactobacillus bulgaricus are cultivated obtained production leavening through overactivation, expansion;
(7) inoculate
In desinfection chamber, less than 43 DEG C will be cooled to immediately through step c (5) sterilized mixed liquor, in cooled mixed liquor, access the obtained production leavening of described step c (6) by the inoculum concentration of material liquid volume than 5%, and stir;
(8) ferment
Step c (7) postvaccinal mixed liquor is fermented;
(9) filling, sealing, cooling
By the zymotic fluid of step c (8) immediately sterile filling in fully cleaning and in the vial crossed with steam sterilizing, sealing rapidly, be then cooled to 4 DEG C of refrigerations as early as possible, get product.
Step c (2) is allocated uniform mixed liquor through high pressure homogenizer homogeneous 2 times by described step c (3), first time homogenization pressure 20MPa, homogeneous 4min; Second time homogenization pressure 5MPa, homogeneous 3min, homogenizing temperature is 60 DEG C.
Described step c (4) be by step c (3) homogeneous after mixed liquor immediately in vacuum receiver under 0.08MPa and 70 DEG C condition degassed 10min, discharge the air in mixed liquor, avoid product to be oxidized and color and luster, flavor deterioration.
Streptococcus thermophilus and lactobacillus bulgaricus are formed 1mL mixed bacteria in the proportioning that strain number ratio is 1: 1 by described step c (6), being inoculated in 10mL mass percent concentration is in the degreasing milk medium of 8%, and in insulating box, 42 DEG C of activation culture 2 are little of solidifying; The mass percent concentration that the above-mentioned coagulum of taking-up 1mL moves into sterilizing is as stated above heat insulating culture in the degreasing milk medium of 8%, 2 times so repeatedly; Afterwards last coagulum is transferred in the skimmed milk-mixed liquor B of 250mL, 42 DEG C of heat insulating culture are to curdled milk; Described skimmed milk-mixed liquor B by quality concentration of volume percent be 10% skimmed milk and mixed liquor A by volume 1: 1 ratio form; Be inoculated in by curdy mixed liquor in the skimmed milk-mixed liquor C of 1000mL, under 42 DEG C of conditions, 150r/min shaking table cultivates 3 hours, and lactic acid bacteria sum reaches 10 again
9individual/mL, obtains production leavening; Described skimmed milk-mixed liquor C by quality concentration of volume percent be 10% skimmed milk and mixed liquor A by volume ratio 1: 9 form, above operation is all carried out in desinfection chamber, and culture medium in advance all will through stringent sterilization.
Step c (7) postvaccinal mixed liquor is placed in fermentation tank 40 DEG C of ferment at constant temperature to zymotic fluid pH value 5.2 by described step c (8), then the temperature to 36 DEG C of zymotic fluid is reduced, continue fermentation until zymotic fluid mobility is deteriorated, pH value terminates fermentation when being down to 4.7, obtain zymotic fluid.
Embodiment 2
Be with the difference of embodiment 1:
Be be placed on after cleaning 3 times with water in 18 DEG C of water to flood 12 hours in described step a (2), every 6 hours of period changed a clear water;
Be the peeling purple sweet potato after step b (1) is cleaned in described step b (2), be cut into the thick thin slice of 12mm;
Being that purple sweetpotato sheet is pulled out from protecting look solution in described step b (3), draining away the water, put into jacketed pan and steam 3min;
Be add the sucrose accounting for above-mentioned mixed liquor A gross mass 10% in described step c (2), and stir, obtain mixed liquor;
Step c (2) is allocated uniform mixed liquor through high pressure homogenizer homogeneous 2 times in described step c (3), first time homogenization pressure 25MPa, homogeneous 4min; Second time homogenization pressure 5MPa, homogeneous 3min, homogenizing temperature is 65 DEG C;
In described step c (4) be by step c (3) homogeneous after mixed liquor immediately in vacuum receiver under 0.09MPa and 70 DEG C condition degassed 10min, discharge the air in mixed liquor, avoid product to be oxidized and color and luster, flavor deterioration;
That streptococcus thermophilus and lactobacillus bulgaricus are formed 2mL mixed bacteria in the proportioning that strain number ratio is 1: 1 in described step c (6), being inoculated in 10mL mass percent concentration is in the degreasing milk medium of 8%, and in insulating box, 42 DEG C of activation culture 3 are little of solidifying; The mass percent concentration that the above-mentioned coagulum of taking-up 2mL moves into sterilizing is as stated above heat insulating culture in the degreasing milk medium of 8%, 3 times so repeatedly;
Be in cooled mixed liquor, access the obtained production leavening of described step c (6) by the inoculum concentration of material liquid volume than 6% in described step c (7), and stir;
Step c (7) postvaccinal mixed liquor is placed in fermentation tank 42 DEG C of ferment at constant temperature to zymotic fluid pH value 5.3 in described step c (8), then the temperature to 38 DEG C of zymotic fluid is reduced, continue fermentation until zymotic fluid mobility is deteriorated, pH value terminates fermentation when being down to 4.7, obtain zymotic fluid;
Be cooled to 6 DEG C of refrigerations in described step c (9).
Embodiment 3
Be with the difference of embodiment 1:
Be be placed on after cleaning 3 times with water in 17 DEG C of water to flood 11 hours in described step a (2), every 5.5 hours of period changed a clear water;
Be the peeling purple sweet potato after step b (1) is cleaned in described step b (2), be cut into the thick thin slice of 11mm;
Being that purple sweetpotato sheet is pulled out from protecting look solution in described step b (3), draining away the water, put into jacketed pan and steam 2.5min;
Be add the sucrose accounting for above-mentioned mixed liquor A gross mass 9% in described step c (2), and stir, obtain mixed liquor;
Step c (2) is allocated uniform mixed liquor through high pressure homogenizer homogeneous 2 times in described step c (3), first time homogenization pressure 23MPa, homogeneous 4min; Second time homogenization pressure 5MPa, homogeneous 3min, homogenizing temperature is 62 DEG C;
In described step c (4) be by step c (3) homogeneous after mixed liquor immediately in vacuum receiver under 0.085MPa and 70 DEG C condition degassed 10min, discharge the air in mixed liquor, avoid product to be oxidized and color and luster, flavor deterioration;
That streptococcus thermophilus and lactobacillus bulgaricus are formed 1.5mL mixed bacteria in the proportioning that strain number ratio is 1: 1 in described step c (6), being inoculated in 10mL mass percent concentration is in the degreasing milk medium of 8%, and in insulating box, 42 DEG C of activation culture 2.5 are little of solidifying; The mass percent concentration that the above-mentioned coagulum of taking-up 1.5mL moves into sterilizing is as stated above heat insulating culture in the degreasing milk medium of 8%, 3 times so repeatedly;
Be in cooled mixed liquor, access the obtained production leavening of described step c (6) by the inoculum concentration of material liquid volume than 5.5% in described step c (7), and stir;
Step c (7) postvaccinal mixed liquor is placed in fermentation tank 41 DEG C of ferment at constant temperature to zymotic fluid pH value 5.3 in described step c (8), then the temperature to 37 DEG C of zymotic fluid is reduced, continue fermentation until zymotic fluid mobility is deteriorated, pH value terminates fermentation when being down to 4.7, obtain zymotic fluid;
Be cooled to 5 DEG C of refrigerations in described step c (9).
Claims (6)
1. a preparation method for brown rice-purple sweetpotato health care sour milk-containing beverage, is characterized in that, this preparation method comprises the steps: first paddy to be obtained brown rice through rice huller paddy, and brown rice obtains α-change brown rice syrup through immersion and α-change again, then by fresh purple sweetpotato through cleaning, removing the peel, cut into slices, protect look, boiling, fragmentation, making beating, homogeneous obtain purple sweetpotato slurry, then streptococcus thermophilus and lactobacillus bulgaricus cultivate obtained production leavening through overactivation, expansion, finally by obtained purple sweetpotato slurry, brown rice syrup adds in material-compound tank respectively according to the ratio that brown rice and purple sweetpotato material quality ratio are 3: 1 and mixes, add AMS again and carbohydrase carries out enzymolysis, obtain mixed liquor A, again by the fresh milk be up to the standards according to 3: 7 volume ratio join in the mixed liquor A after enzymolysis, add the sucrose accounting for mixed liquor A gross mass 8 ~ 10% again to allocate, mixed liquor after allotment is through high-pressure homogeneous, vacuum outgas, sterilizing, cooling, add described obtained production leavening inoculation fermentation, filling, sealing, cooling, finally obtained brown rice-purple sweetpotato health care sour milk-containing beverage finished product.
2. a preparation method for brown rice-purple sweetpotato health care sour milk-containing beverage, specifically comprises the steps:
The preparation of a, brown rice syrup
(1) rice huller paddy
Select without insect pest, disease-free, without the plague of rats, do not generate heat the paddy gone mouldy, after screening, removal of impurities, remove rice grain husks with hulling machine, sieve removal rice husk, obtained brown rice;
(2) immersion of brown rice
Choose the brown rice grain that full seed, granularity are neat, be placed on after cleaning 3 times with water in 16 ~ 18 DEG C of water and flood 10 ~ 12 hours, every 5 ~ 6 hours of period changed a clear water;
(3) α-change of brown rice
Brown rice after the step a (2) that learnt from else's experience soaks, the water adding 4 times of quality of brown rice after cleaning 2 times with water carries out the refinement of colloid mill defibrination, obtain brown rice syrup, the water of brown rice 4 times of quality is added again in brown rice syrup, be heated to 68 DEG C after stirring and maintain 5min, obtain α-change brown rice syrup, gelatinization process will constantly stir, and causes the phenomenon that dextrin local metamorphism or generation are burned to prevent gelatinization uneven;
The preparation of b, purple sweetpotato slurry
(1) the selecting and cleaning of purple sweetpotato
Choose fresh nothing to go mouldy, without the purple sweetpotato of frostbite, wash away silt and the foreign material of purple sweetpotato appearance with circulating water;
(2) purple sweetpotato protect look
By step b (1) clean after peeling purple sweet potato, be cut into the thick thin slice of 10 ~ 12mm after, put to protect in look solution and soak 30min, described protect look solution by quality concentration of volume percent be 0.04%L-cysteine, concentration of volume percent is that 0.02% phytic acid and quality concentration of volume percent 0.4% citric acid form, purple sweetpotato is 1:1 with protecting the mass volume ratio that look solution adds;
(3) boiling of purple sweetpotato and making beating
Purple sweetpotato sheet being pulled out from protecting look solution, draining away the water, put into jacketed pan and steam 2 ~ 3min, fritter is broken into again after boiling is well-done, move in beater, then add the water making beating of purple sweetpotato 3 times of quality, the water adding purple sweetpotato 3 times of quality after obtaining purple sweetpotato slurry is again for subsequent use;
The preparation of c, brown rice-purple sweetpotato health breast acid bacteria beverage
(1) mixing, enzymolysis
The brown rice syrup prepared, the purple sweetpotato ratio than 3: 1 according to brown rice and purple sweetpotato material quality of starching are added in material-compound tank respectively and mix, obtain mixed liquor, then in mixed liquor, add in the ratio of 0.02g/100mL mixed liquor the AMS that enzyme activity is 4000U/g, enzymolysis 35min under 65 DEG C of conditions, in the mixed liquor after enzymolyzing alpha-amylase, the carbohydrase that enzyme activity is 100000U/g is added again according to the ratio of 0.04g/100mL mixed liquor, then saccharification 30min under pH4.5 condition, obtains mixed liquor A;
(2) allotment of mixed liquor
By the fresh milk be up to the standards according to 3: 7 volume ratio join in the obtained mixed liquor A of step c (1), then add the sucrose accounting for above-mentioned mixed liquor A gross mass 8 ~ 10%, and stir, obtain mixed liquor;
(3) high-pressure homogeneous
The mixed liquor obtained by step c (2) is high-pressure homogeneous;
(4) degassed
The mixed liquor of step c (3) after high-pressure homogeneous is carried out degassed;
(5) sterilizing
By the mixed liquor heat sterilization after degassed, strictly control sterilising conditions 85 DEG C, 30min;
(6) preparation of leavening is produced
By streptococcus thermophilus and lactobacillus bulgaricus activation, expand and cultivate obtained production leavening;
(7) inoculate
In desinfection chamber, less than 43 DEG C will be cooled to immediately through step c (5) sterilized mixed liquor, in cooled mixed liquor, access the obtained production leavening of described step c (6) by the inoculum concentration of material liquid volume than 5 ~ 6%, and stir;
(8) ferment
Step c (7) postvaccinal mixed liquor is fermented, obtains zymotic fluid;
(9) filling, sealing, cooling
By the zymotic fluid of step c (8) immediately sterile filling in fully cleaning and in the vial crossed with steam sterilizing, sealing rapidly, be then cooled to 4 ~ 6 DEG C of refrigerations as early as possible, get product.
3. the preparation method of a kind of brown rice as claimed in claim 2-purple sweetpotato health care sour milk-containing beverage, it is characterized in that, described step c (3) is by uniform for allotment mixed liquor through high pressure homogenizer homogeneous 2 times, first time homogenization pressure 20 ~ 25MPa, homogeneous 4min; Second time homogenization pressure 5MPa, homogeneous 3min, homogenizing temperature is 60 ~ 65 DEG C.
4. the preparation method of a kind of brown rice as claimed in claim 2-purple sweetpotato health care sour milk-containing beverage, it is characterized in that, described step c (4) be by the mixed liquor after high-pressure homogeneous immediately in vacuum receiver under 0.08 ~ 0.09MPa and 70 DEG C condition degassed 10min, discharge the air in mixed liquor, avoid product to be oxidized and color and luster, flavor deterioration.
5. the preparation method of a kind of brown rice as claimed in claim 2-purple sweetpotato health care sour milk-containing beverage, it is characterized in that, the preparation that described step c (6) produces leavening is that streptococcus thermophilus and lactobacillus bulgaricus are formed 1 ~ 2mL mixed bacteria in the proportioning that strain number ratio is 1: 1, being inoculated in 10mL mass percent concentration is in the degreasing milk medium of 8%, and in insulating box, 42 DEG C of activation culture 2 ~ 3 are little of solidifying; The mass percent concentration that the above-mentioned coagulum of taking-up 1 ~ 2mL moves into sterilizing is as stated above heat insulating culture in the degreasing milk medium of 8%, 2 ~ 3 times so repeatedly; Afterwards last coagulum is transferred in the skimmed milk-mixed liquor B of 250mL, 42 DEG C of heat insulating culture are to curdled milk; Described skimmed milk-mixed liquor B by quality concentration of volume percent be 10% skimmed milk and mixed liquor A by volume 1: 1 ratio form; Be inoculated in by curdy mixed liquor in the skimmed milk-mixed liquor C of 1000mL, under 42 DEG C of conditions, 150r/min shaking table cultivates 3 hours, and lactic acid bacteria sum reaches 10 again
9individual/mL, obtains production leavening; Described skimmed milk-mixed liquor C by quality concentration of volume percent be 10% skimmed milk and mixed liquor A by volume ratio 1: 9 form, above operation is all carried out in desinfection chamber, and culture medium in advance all will through stringent sterilization.
6. the preparation method of a kind of brown rice as claimed in claim 2-purple sweetpotato health care sour milk-containing beverage, it is characterized in that, described step c (7) postvaccinal mixed liquor is placed in fermentation tank 40 ~ 42 DEG C of ferment at constant temperature to zymotic fluid pH value 5.2 ~ 5.3 by described step c (8), then temperature to 36 ~ 38 DEG C of zymotic fluid are reduced, continue fermentation until zymotic fluid mobility is deteriorated, pH value terminates fermentation when being down to 4.7, obtain zymotic fluid.
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|---|---|---|---|---|
| CN102550672A (en) * | 2012-02-16 | 2012-07-11 | 扬州大学 | Method for preparing sweet potato and black rice fermented milk |
| KR20120124080A (en) * | 2011-04-29 | 2012-11-13 | 중앙대학교 산학협력단 | Method for Preparing Soy Sikhye Yogurt and the Soy Sikhye Yogurt Prepared by the Same Method |
| CN103947754A (en) * | 2014-04-24 | 2014-07-30 | 徐州工程学院 | Purple potato and rice wine milk beverage and preparation method thereof |
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- 2015-03-02 CN CN201510092206.6A patent/CN104798880A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120124080A (en) * | 2011-04-29 | 2012-11-13 | 중앙대학교 산학협력단 | Method for Preparing Soy Sikhye Yogurt and the Soy Sikhye Yogurt Prepared by the Same Method |
| CN102550672A (en) * | 2012-02-16 | 2012-07-11 | 扬州大学 | Method for preparing sweet potato and black rice fermented milk |
| CN103947754A (en) * | 2014-04-24 | 2014-07-30 | 徐州工程学院 | Purple potato and rice wine milk beverage and preparation method thereof |
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