CN105154275A - Production technology of fermented glutinous rice yogurt - Google Patents
Production technology of fermented glutinous rice yogurt Download PDFInfo
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- CN105154275A CN105154275A CN201510376113.6A CN201510376113A CN105154275A CN 105154275 A CN105154275 A CN 105154275A CN 201510376113 A CN201510376113 A CN 201510376113A CN 105154275 A CN105154275 A CN 105154275A
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- wine
- yaourt
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- glutinous rice
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Abstract
The invention discloses a production technology of fermented glutinous rice yogurt. The production technology comprises the following steps of (1) soaking, (2) cooking, (3) cooling, (4) fermenting, (5) biological enzymolysis, (6) inoculated culture, and (7) filling and sterilizing. According to the production technology, a traditional fermenting technology, a modern enzymolysis technology and a pure bacteria fermenting technology are used together in a fermenting process, flavor of products is improved, and nutrient absorption is facilitated. Shortcomings of milk products are overcome.
Description
technical field:
The present invention relates to the production technique that a kind of meter is made yaourt, belong to food processing technology technical field.
background technology:
Yoghourt is raw material with milk, after pasteurize, add probiotics (starter) again in milk, after fermentation, then cools filling a kind of dairy product.Sour milk product is many mainly with the fruit taste type of the auxiliary materials such as the various fruit juice jam of coagulating type, stirring-type and interpolation in the market.Yoghourt not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through the course of processing in some aspect, becomes the dietary supplements being more suitable for the mankind.But lactose intolerant patient does not digest Yoghourt, have impact on the market of Yoghourt.
summary of the invention:
The present invention seeks to, be used for making up the deficiencies in the prior art, a kind of meter of production technique making yaourt is provided.
To achieve these goals, technical scheme of the present invention is as follows:
Meter make the production technique of yaourt, comprise following step:
(1) soak: soak glutinous rice 24-48h with flowing water;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining;
(3) cool: the glutinous rice water for cooling after cooking, is cooled to 25-30 DEG C;
(4) ferment: add rice wine yeast, mixed song is even; Entered in fermenting house by the glutinous rice loading box dish having mixed distiller's yeast and ferment, leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the Normal juice rice wine slurries adjustment pH value after grinding is 5-7, temperature 40-50 DEG C, adds vegetable-protein hydrolases 3-4 hour;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation;
(7) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, obtain finished product after cooling.
The production technique of a kind of meter of described wine yaourt, after step (6), carry out allocating and homogeneous before step (7), be specially: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C.
The production technique of a kind of meter of described wine yaourt, in step (4), the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight.
The production technique of a kind of meter of described wine yaourt, in step (4), the Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol.
The production technique of a kind of meter of described wine yaourt, in step (5), the granularity after grinding is 0.01-0.1mm.
The production technique of a kind of meter of described wine yaourt, in step (5), the vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight.
The production technique of a kind of meter of described wine yaourt, in step (6), the add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1.
Beneficial effect of the present invention is as follows:
1, fermenting process combines zymolysis technique and the pure strain fermentation technique in traditional zymotic technique and modern times, improves the local flavor of product, is conducive to the better absorption of nutrition.
2, allow the crowd of the not resistance to disease of portion of Lactose can select this product, supplement deficiency and the defect of dairy product.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
embodiment:
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
Meter make the production technique of yaourt, comprise following step:
(1) soak: soak glutinous rice 24-48h with flowing water;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining;
(3) cool: the glutinous rice water for cooling after cooking, is cooled to 25-30 DEG C;
(4) ferment: add rice wine yeast, the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight, and mixed song is even; Entered in fermenting house by the glutinous rice loading box dish having mixed distiller's yeast and ferment, leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine; The Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the granularity after grinding is 0.01-0.1mm, is 5-7, temperature 40-50 DEG C by Normal juice rice wine slurries adjustment pH value, adds vegetable-protein hydrolases 3-4 hour; The vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation; The add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1;
(7) allotment and homogeneous: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C;
(8) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, obtain finished product after cooling.
Embodiment 2
Meter make the production technique of yaourt, comprise following step:
(1) soak: soak glutinous rice 24-48h with flowing water; Glutinous rice quality meets GB GB1354-2009 control overflow;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining; Soak with flowing water and prevent glutinous rice souring, after soaking with glutinous rice, hand is pinched and is advisable without hard-core; Glutinous rice after cooking should without hard-core and the fugitive adhesion of glutinous rice;
(3) cool: the glutinous rice water for cooling after cooking, disperse after being cooled to 25-30 DEG C, make it without caking;
(4) ferment: add rice wine yeast, the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight, and mixed song is even; The glutinous rice having mixed distiller's yeast is loaded box dish to enter in fermenting house and ferment, the glutinous rice having mixed distiller's yeast should be cannot see distiller's yeast and be advisable; Leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine; The Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the granularity after grinding is 0.01-0.1mm, is 5-7, temperature 40-50 DEG C by Normal juice rice wine slurries adjustment pH value, adds vegetable-protein hydrolases 3-4 hour; The vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation; The add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1;
(7) allotment and homogeneous: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C;
(8) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, cools to less than 35 DEG C;
(9) packaging and warehouse-in: cooled product lamp inspection removes unacceptable product, then coding, labeling, vanning; Finished product after packaging is through entering stockyard after the assay was approved.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (7)
1. a production technique for yaourt made by rice, it is characterized in that, comprises following step:
(1) soak: soak glutinous rice 24-48h with flowing water;
(2) boiling: after soaking, glutinous rice use water rinses, with steam boiling 8-10 minute after draining;
(3) cool: the glutinous rice water for cooling after cooking, is cooled to 25-30 DEG C;
(4) ferment: add rice wine yeast, mixed song is even; Entered in fermenting house by the glutinous rice loading box dish having mixed distiller's yeast and ferment, leavening temperature is 25-30 DEG C, and fermentation 2-3 days, obtains Normal juice rice wine;
(5) biological enzymolysis: with colloidal mill to the grinding of Normal juice rice wine, the Normal juice rice wine slurries adjustment pH value after grinding is 5-7, temperature 40-50 DEG C, adds vegetable-protein hydrolases 3-4 hour;
(6) inoculation culture: by sterilization 10-15min under the enzymolysis solution that obtains in step (5) again 80-83 DEG C of condition, be cooled to 39-40 DEG C, inoculation thermophilus streptococcus and Bulgarian lactic acid bacterium, fermentation 9-12h; Inoculation fermented liquid is heated to 90 DEG C, keeps 10min to carry out sterilization deactivation;
(7) filling and sterilization: at 85-90 DEG C of hot-water sterilization function 20-25min after filling, obtain finished product after cooling.
2. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, after step (6), carry out allocating and homogeneous before step (7), be specially: add 4% white sugar, 0.1% Xylo-Mucine, 0.05% xanthan gum dissolving mixing by the amount of fermented liquid, mixed liquid is heated to 70-72 DEG C and carries out homogeneous, and the solution after homogeneous is heated to 80-90 DEG C.
3. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (4), the weight of the rice wine yeast added is the 0.1-0.5% of glutinous rice weight.
4. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (4), the Normal juice rice wine soluble solid obtained is more than 35%, and acidity counts 0.4-0.6g/100g with lactic acid, and alcoholic strength is 1.5-3.5%vol.
5. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (5), the granularity after grinding is 0.01-0.1mm.
6. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (5), the vegetable-protein lytic enzyme weight added is the 0.1-0.3% of rice wine slurry weight.
7. the production technique of a kind of meter of wine yaourt according to claim 1, it is characterized in that, in step (6), the add-on of thermophilus streptococcus and Bulgarian lactic acid bacterium is 1:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510376113.6A CN105154275A (en) | 2015-07-01 | 2015-07-01 | Production technology of fermented glutinous rice yogurt |
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| CN201510376113.6A CN105154275A (en) | 2015-07-01 | 2015-07-01 | Production technology of fermented glutinous rice yogurt |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN113355197A (en) * | 2021-06-28 | 2021-09-07 | 昆明生物制造研究院有限公司 | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof |
| CN113699009A (en) * | 2021-08-09 | 2021-11-26 | 湖北爽露爽食品股份有限公司 | Yogurt-flavor rice wine and preparation method thereof |
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2015
- 2015-07-01 CN CN201510376113.6A patent/CN105154275A/en active Pending
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| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yoghurt and rice wine composite milk and its manufacturing method |
| JP2007020414A (en) * | 2005-07-12 | 2007-02-01 | Yomeishu Seizo Co Ltd | Sweet-sake lees lactic acid fermented food and drink, and method for producing the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758865A (en) * | 2020-08-15 | 2020-10-13 | 南昌泰康食品科技有限公司 | Preparation method of fermented rice milk beverage |
| CN113355197A (en) * | 2021-06-28 | 2021-09-07 | 昆明生物制造研究院有限公司 | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof |
| CN113699009A (en) * | 2021-08-09 | 2021-11-26 | 湖北爽露爽食品股份有限公司 | Yogurt-flavor rice wine and preparation method thereof |
| CN113699009B (en) * | 2021-08-09 | 2023-11-24 | 湖北爽露爽食品股份有限公司 | Yoghurt flavored rice and preparation method thereof |
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Application publication date: 20151216 |
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