CN107853521A - A kind of rice protein lactic acid drink - Google Patents
A kind of rice protein lactic acid drink Download PDFInfo
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- CN107853521A CN107853521A CN201711150960.6A CN201711150960A CN107853521A CN 107853521 A CN107853521 A CN 107853521A CN 201711150960 A CN201711150960 A CN 201711150960A CN 107853521 A CN107853521 A CN 107853521A
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- acid drink
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 34
- 239000004310 lactic acid Substances 0.000 title claims abstract description 33
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000003381 stabilizer Substances 0.000 claims description 15
- 241001116389 Aloe Species 0.000 claims description 10
- 244000077995 Coix lacryma jobi Species 0.000 claims description 10
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 10
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 10
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 10
- 235000009496 Juglans regia Nutrition 0.000 claims description 10
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000011399 aloe vera Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 235000020247 cow milk Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000020234 walnut Nutrition 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 7
- 235000019713 millet Nutrition 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000004042 decolorization Methods 0.000 claims description 5
- 238000013461 design Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 235000020510 functional beverage Nutrition 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000003717 Boswellia sacra Nutrition 0.000 abstract description 2
- 240000007551 Boswellia serrata Species 0.000 abstract description 2
- 235000012035 Boswellia serrata Nutrition 0.000 abstract description 2
- 239000004863 Frankincense Substances 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 description 9
- 241000758789 Juglans Species 0.000 description 8
- 239000000047 product Substances 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to lactic acid drink processing technique field, disclose a kind of rice protein lactic acid drink, using rice as primary raw material, a kind of functional beverage that fresh milk and lactobacillus-fermented form is added, the beverage being prepared is homogeneous unanimously, mouthfeel frankincense is strong, sour-sweet tasty and refreshing, and nutrition is comprehensive, contain the nutriments such as abundant protein, fat, vitamin, mineral matter, it is vegetable food product and animal foodstuff mutually complementary combination, it is wide to be applicable crowd, has the function that enhancing human body items function.
Description
Technical field
The invention belongs to lactic acid drink processing technique field, and in particular to a kind of rice protein lactic acid drink.
Background technology
Lactic acid drink can be divided into two kinds of fermented type and allotment type.Sour milk beverage is all that milk is made after lactobacillus-fermented
Into, belong to fermented type lactic acid drink, and lactic acid drink in addition then belongs to allotment type product, be with milk, water, white
What sugar, citric acid or lactic acid were formulated, without everfermentation, there is no the metabolin of lactic acid bacteria and lactic acid bacteria in product.National breast
One expert of quality of item Supervision Test Center points out that lactic acid drink is essentially different with Yoghourt.The egg of lactic acid drink
Bai Chengfen, calcium equal size are seldom, are that lactic acid bacteria, flavor enhancement and trace element modulation form mostly.If parent attempts to use lactic acid
Beverage replaces dairy produce, then the skeleton development that may result in child is bad.
Domestic rice food mainly based on traditional boiling, mainly there is the products such as ground rice, fermented rice cake, rice wine, rice vinegar, skill
Art content is low and added value of product is low.But also having a small number of products, oneself is traditional through breaking through, and seeks new technology and proceeds to the industrialization stage.
Such as the baby rice powder that in the market is sold, expanded rice made products such as rice cracker.Using rice as Raw material processing into beverage be a kind of new situations
Application way.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of rice protein lactic acid drink, is main using rice
Raw material, a kind of functional beverage that fresh milk and lactobacillus-fermented form is added, nutrition is comprehensive, is vegetable food product and animal foodstuff phase
Complementary combination.
The present invention is achieved by the following technical solutions：
A kind of rice protein lactic acid drink, is made up of following raw material in parts by weight：Rice 150-180 parts, fresh cow milk 110-
120 parts, millet 30-35 parts, corn 20-25 parts, coix seed 18-20 parts, walnut 13-15 parts, hawthorn 10-12 parts, matrimony vine 8-
10 parts, Chinese yam 5-10 parts, aloe 4-6 parts, leavening 1.0-1.5 parts, stabilizer 0.12-0.15 parts, citric acid 0.02-0.04
Part, its preparation method comprises the following steps：
（1）The water for adding 1.5-2 times of volume after rice and millet are cleaned up soaks respectively, and soaking temperature is 35-40 DEG C,
Soak time is respectively 15-20 hours, 10-15 hours, is drained away the water after immersion, is 20-30% to water content, takes 10-15%'s
Mixed with rice adds leavening and mixed thoroughly, spreads fermentation 5-7 days out in 35-40 DEG C of constant incubator, spreads thickness out as 2-3 centimetres；
（2）The corn of the parts by weight, coix seed, walnut, mountain jujube, matrimony vine, Chinese yam, aloe are cleaned up into rear and remaining rice
Material mixing, the water of 1.0-1.2 times of weight is added, carry out the defibrination operation of 3-5 20-25 second, it is mixed by what is fermented in incubator
Close rice to take out, mashed after being cooked using steamer, be added in the slurries after defibrination, stir, carry out secondary fermentation；
（3）80-100 mesh sieves are crossed after fermentation ends, is filtered, obtained under 0.08-0.10MPa pressure by 621 type filter clothes
The filtrate arrived carries out decolorization, reuses high pressure steam heating and boils, and maintains 3-5 minutes to seethe with excitement after state and cools down, after processing
Mixed liquor be mixed evenly with fresh cow milk, stabilizer and citric acid, homogenization, Ran Hou are carried out in high pressure homogenizer
High-temperature sterilization 10-15 minutes at 100 DEG C, it is cooled to normal temperature, packaging.
Further described as to such scheme, described leavening is according to 5-7 by lactic acid bacteria and Lactobacillus plantarum:
1 ratio mixing composition.
Further described as to such scheme, described stabilizer contains following component according to mass percent meter：
SE accounts for that 5-10%, SSL account for 10-15%, amylase accounts for 15-20%, zytase accounts for 20-25%, xanthans accounts for 25-30%, remaining as sea
Mosanom.
Further described as to such scheme, step（2）Described in secondary fermentation temperature be 33-35 DEG C, during fermentation
Between be 36-40 hours.
Further described as to such scheme, step（3）Described in the design temperature of high pressure homogenizer be 55-65
DEG C, pressure 40-45MPa.
The present invention has advantages below compared with prior art：In order to solve existing rice popularization is utilized in beverage processing
Property it is low the problem of, the invention provides a kind of rice protein lactic acid drink, using rice as primary raw material, add fresh milk and lactic acid bacteria
Ferment a kind of functional beverage formed, and the beverage being prepared is homogeneous unanimously, mouthfeel frankincense is strong, sour-sweet tasty and refreshing, battalion
Support comprehensively, be that vegetable food product and animal foodstuff are mutual containing nutriments such as abundant protein, fat, vitamin, mineral matters
The combination of benefit, applicable crowd is wide, has the function that to strengthen human body items function.
Embodiment
Embodiment 1
A kind of rice protein lactic acid drink, is made up of following raw material in parts by weight：It is 150 parts of rice, 110 parts of fresh cow milk, small
30 parts of rice, 20 parts of corn, 18 parts of coix seed, 13 parts of walnut, 10 parts of hawthorn, 8 parts of matrimony vine, 5 parts of Chinese yam, 4 parts of aloe, leavening
1.0 parts, 0.12 part of stabilizer, 0.02 part of citric acid, its preparation method comprises the following steps：
（1）The water for adding 1.5 times of volumes after rice and millet are cleaned up soaks respectively, and soaking temperature is 35 DEG C, immersion
Time is respectively 15 hours, 10 hours, is drained away the water after immersion, is 20% to water content, takes 10% mixed with rice to add leavening
Mix thoroughly, spread fermentation 5 days out in 35 DEG C of constant incubator, spread thickness out as 2 centimetres；
（2）The corn of the parts by weight, coix seed, walnut, mountain jujube, matrimony vine, Chinese yam, aloe are cleaned up into rear and remaining rice
Material mixing, the water of 1.0 times of weight is added, carries out the defibrination operation of 3 times 20 seconds, the mixed with rice fermented in incubator is taken out,
Mashed after being cooked using steamer, be added in the slurries after defibrination, stir, carry out secondary fermentation；
（3）80 mesh sieves are crossed after fermentation ends, are filtered by 621 type filter clothes under 0.08MPa pressure, obtained filtrate is entered
Row decolorization, reuse high pressure steam heating and boil, maintain 3 minutes boiling state after cool down, by the mixed liquor after processing with it is fresh
Cow's milk, stabilizer and citric acid are mixed evenly, and homogenization is carried out in high pressure homogenizer, then the high temperature at 100 DEG C
Sterilizing 10 minutes, is cooled to normal temperature, packaging.
Further described as to such scheme, described leavening is according to 5 by lactic acid bacteria and Lactobacillus plantarum:1
Ratio mixing composition.
Further described as to such scheme, described stabilizer contains following component according to mass percent meter：
SE, which accounts for 5%, SSL and accounts for 10%, amylase and account for 15%, zytase and account for 20%, xanthans, accounts for 25%, remaining as sodium alginate.
Further described as to such scheme, step（2）Described in secondary fermentation temperature be 33 DEG C, fermentation time is
36 hours.
Further described as to such scheme, step（3）Described in high pressure homogenizer design temperature be 55 DEG C, pressure
Power is 40MPa.
Embodiment 2
A kind of rice protein lactic acid drink, is made up of following raw material in parts by weight：It is 160 parts of rice, 115 parts of fresh cow milk, small
33 parts of rice, 22 parts of corn, 19 parts of coix seed, 14 parts of walnut, 11 parts of hawthorn, 9 parts of matrimony vine, 7 parts of Chinese yam, 5 parts of aloe, leavening
1.3 parts, 0.13 part of stabilizer, 0.03 part of citric acid, its preparation method comprises the following steps：
（1）The water for adding 1.8 times of volumes after rice and millet are cleaned up soaks respectively, and soaking temperature is 38 DEG C, immersion
Time is respectively 18 hours, 13 hours, is drained away the water after immersion, is 25% to water content, takes 13% mixed with rice to add leavening
Mix thoroughly, spread fermentation 6 days out in 38 DEG C of constant incubator, spread thickness out as 2.5 centimetres；
（2）The corn of the parts by weight, coix seed, walnut, mountain jujube, matrimony vine, Chinese yam, aloe are cleaned up into rear and remaining rice
Material mixing, the water of 1.1 times of weight is added, carries out the defibrination operation of 4 times 22 seconds, the mixed with rice fermented in incubator is taken out,
Mashed after being cooked using steamer, be added in the slurries after defibrination, stir, carry out secondary fermentation；
（3）90 mesh sieves are crossed after fermentation ends, are filtered by 621 type filter clothes under 0.09MPa pressure, obtained filtrate is entered
Row decolorization, reuse high pressure steam heating and boil, maintain 4 minutes boiling state after cool down, by the mixed liquor after processing with it is fresh
Cow's milk, stabilizer and citric acid are mixed evenly, and homogenization is carried out in high pressure homogenizer, then the high temperature at 100 DEG C
Sterilizing 13 minutes, is cooled to normal temperature, packaging.
Further described as to such scheme, described leavening is according to 6 by lactic acid bacteria and Lactobacillus plantarum:1
Ratio mixing composition.
Further described as to such scheme, described stabilizer contains following component according to mass percent meter：
SE, which accounts for 8%, SSL and accounts for 12%, amylase and account for 18%, zytase and account for 22%, xanthans, accounts for 28%, remaining as sodium alginate.
Further described as to such scheme, step（2）Described in secondary fermentation temperature be 34 DEG C, fermentation time is
38 hours.
Further described as to such scheme, step（3）Described in high pressure homogenizer design temperature be 60 DEG C, pressure
Power is 42MPa.
Embodiment 3
A kind of rice protein lactic acid drink, is made up of following raw material in parts by weight：It is 180 parts of rice, 120 parts of fresh cow milk, small
35 parts of rice, 25 parts of corn, 20 parts of coix seed, 15 parts of walnut, 12 parts of hawthorn, 10 parts of matrimony vine, 10 parts of Chinese yam, 6 parts of aloe, fermentation
1.5 parts of agent, 0.15 part of stabilizer, 0.04 part of citric acid, its preparation method comprises the following steps：
（1）The water for adding 2 times of volumes after rice and millet are cleaned up soaks respectively, and soaking temperature is 40 DEG C, during immersion
Between be respectively 20 hours, 15 hours, drained away the water after immersion, to water content be 30%, take 15% mixed with rice add leavening mix
It is even, spread fermentation 7 days out in 40 DEG C of constant incubator, spread thickness out as 3 centimetres；
（2）The corn of the parts by weight, coix seed, walnut, mountain jujube, matrimony vine, Chinese yam, aloe are cleaned up into rear and remaining rice
Material mixing, the water of 1.2 times of weight is added, carries out the defibrination operation of 5 times 25 seconds, the mixed with rice fermented in incubator is taken out,
Mashed after being cooked using steamer, be added in the slurries after defibrination, stir, carry out secondary fermentation；
（3）100 mesh sieves are crossed after fermentation ends, are filtered by 621 type filter clothes under 0.10MPa pressure, obtained filtrate
Carry out decolorization, reuse high pressure steam heating and boil, maintain 5 minutes boiling state after cool down, by the mixed liquor after processing with
Fresh cow milk, stabilizer and citric acid are mixed evenly, and homogenization is carried out in high pressure homogenizer, then high at 100 DEG C
Temperature sterilizing 15 minutes, is cooled to normal temperature, packaging.
Further described as to such scheme, described leavening is according to 7 by lactic acid bacteria and Lactobacillus plantarum:1
Ratio mixing composition.
Further described as to such scheme, described stabilizer contains following component according to mass percent meter：
SE, which accounts for 10%, SSL and accounts for 15%, amylase and account for 20%, zytase and account for 25%, xanthans, accounts for 30%, remaining as sodium alginate.
Further described as to such scheme, step（2）Described in secondary fermentation temperature be 35 DEG C, fermentation time is
40 hours.
Further described as to such scheme, step（3）Described in high pressure homogenizer design temperature be 65 DEG C, pressure
Power is 45MPa.
Claims (5)
1. a kind of rice protein lactic acid drink, it is characterised in that be made up in parts by weight of following raw material：Rice 150-180
Part, fresh cow milk 110-120 parts, millet 30-35 parts, corn 20-25 parts, coix seed 18-20 parts, walnut 13-15 parts, hawthorn
10-12 parts, matrimony vine 8-10 parts, Chinese yam 5-10 parts, aloe 4-6 parts, leavening 1.0-1.5 parts, stabilizer 0.12-0.15 parts, lemon
Lemon acid 0.02-0.04 parts, its preparation method comprise the following steps：
（1）The water for adding 1.5-2 times of volume after rice and millet are cleaned up soaks respectively, and soaking temperature is 35-40 DEG C,
Soak time is respectively 15-20 hours, 10-15 hours, is drained away the water after immersion, is 20-30% to water content, takes 10-15%'s
Mixed with rice adds leavening and mixed thoroughly, spreads fermentation 5-7 days out in 35-40 DEG C of constant incubator, spreads thickness out as 2-3 centimetres；
（2）The corn of the parts by weight, coix seed, walnut, mountain jujube, matrimony vine, Chinese yam, aloe are cleaned up into rear and remaining rice
Material mixing, the water of 1.0-1.2 times of weight is added, carry out the defibrination operation of 3-5 20-25 second, it is mixed by what is fermented in incubator
Close rice to take out, mashed after being cooked using steamer, be added in the slurries after defibrination, stir, carry out secondary fermentation；
（3）80-100 mesh sieves are crossed after fermentation ends, is filtered, obtained under 0.08-0.10MPa pressure by 621 type filter clothes
The filtrate arrived carries out decolorization, reuses high pressure steam heating and boils, and maintains 3-5 minutes to seethe with excitement after state and cools down, after processing
Mixed liquor be mixed evenly with fresh cow milk, stabilizer and citric acid, homogenization, Ran Hou are carried out in high pressure homogenizer
High-temperature sterilization 10-15 minutes at 100 DEG C, it is cooled to normal temperature, packaging.
2. a kind of rice protein lactic acid drink as claimed in claim 1, it is characterised in that described leavening is by lactic acid bacteria
With Lactobacillus plantarum according to 5-7:1 ratio mixing composition.
3. a kind of rice protein lactic acid drink as claimed in claim 1, it is characterised in that described stabilizer is according to quality hundred
Divide and contain following component than meter：SE accounts for that 5-10%, SSL account for 10-15%, amylase accounts for 15-20%, zytase accounts for 20-25%, xanthan
Glue accounts for 25-30%, remaining as sodium alginate.
A kind of 4. rice protein lactic acid drink as claimed in claim 1, it is characterised in that step（2）Described in secondary fermentation
Temperature is 33-35 DEG C, and fermentation time is 36-40 hours.
A kind of 5. rice protein lactic acid drink as claimed in claim 1, it is characterised in that step（3）Described in it is high-pressure homogeneous
The design temperature of machine is 55-65 DEG C, pressure 40-45MPa.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111248268A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and preparation method thereof |
| 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 |
| CN112704119A (en) * | 2020-12-07 | 2021-04-27 | 无锡新禾创工食品科技有限公司 | Preparation method of double-protein yoghourt added with rice protein |
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| CN104473272A (en) * | 2014-12-02 | 2015-04-01 | 宁夏万齐米业有限公司 | Wolfberry-rice fermented milk and preparation method thereof |
| CN107259267A (en) * | 2017-06-22 | 2017-10-20 | 合肥市晶谷米业有限公司 | A kind of rice lactic fermentation health beverages |
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| JPS55131370A (en) * | 1979-02-23 | 1980-10-13 | Yakult Honsha Co Ltd | Preparation of food and drink containing bacteria of genus bifidobacterium |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111248268A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and preparation method thereof |
| 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 |
| CN112704119A (en) * | 2020-12-07 | 2021-04-27 | 无锡新禾创工食品科技有限公司 | Preparation method of double-protein yoghourt added with rice protein |
| CN112704119B (en) * | 2020-12-07 | 2022-06-28 | 无锡新禾创工食品科技有限公司 | Preparation method of double-protein yoghourt containing glutinous rice protein |
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