CN114600966B - Rice protein yoghourt and preparation method thereof - Google Patents
Rice protein yoghourt and preparation method thereof Download PDFInfo
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- CN114600966B CN114600966B CN202210373615.3A CN202210373615A CN114600966B CN 114600966 B CN114600966 B CN 114600966B CN 202210373615 A CN202210373615 A CN 202210373615A CN 114600966 B CN114600966 B CN 114600966B
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a rice protein yoghourt and a preparation method thereof, wherein the preparation method of the rice protein yoghourt comprises the following steps: mixing rice flour with water, pulping, gelatinizing, adding moderate-temperature alpha-amylase and saccharifying enzyme for hydrolysis, inactivating enzyme, and centrifuging to obtain rice extract; adding sucrose and lactobacillus into the rice extract, and fermenting to obtain rice protein yogurt. The obtained rice protein yoghourt takes rice protein and dextran as main characteristic components, does not add any additive, is rich in nutrition, has fine and smooth mouthfeel, and is simple in preparation method, low in cost and suitable for industrial production.
Description
Technical Field
The invention relates to the technical field of yoghurt, in particular to rice protein yoghurt which is prepared by taking rice and sucrose as raw materials and fermenting the raw materials by lactic acid bacteria and a preparation method thereof.
Background
Rice, millet, wheat and soybean are called as five cereals, and rice is a product manufactured by the working procedures of cleaning, hulling, milling, finishing and the like. The rice has sweet nature and has the effects of strengthening spleen, nourishing stomach, strengthening middle-jiao, tonifying qi, improving hearing and eyesight, and the like, and is known as the head of five cereals. The rice has high nutritive value, contains about 75% of starch and about 8% of protein, and small amount of vitamins and minerals. Rice protein is one of the main sources of plant protein ingested by human beings, has high nutritive value, and is a high-quality plant protein accepted by the nutrition community. The rice protein contains 18 amino acids and can meet the sufficient requirement of children of 2 to 5 years old for the amino acids. The biological value of the rice protein is 77, the digestibility is more than 90 percent, the rice protein also has unique hyposensitization, and the hydrolyzed polypeptide has the health care effects of reducing blood pressure, cholesterol and the like.
Lactic acid bacteria are a general term for a group of bacteria that are metabolized by sugar and produce lactic acid. Various lactic acid bacteria are distributed in nature, and the presence of lactic acid bacteria is detected in soil, water, animals and plants, and foods. Lactic acid bacteria have the functions of enhancing the immune function of organisms, reducing serum cholesterol, reducing the incidence rate of cardiovascular diseases, relieving oxidative stress, preventing the colonization of pathogenic bacteria and the like, and play an important role in human health. The development of lactobacillus and related functional products is a research hotspot and focus in the fields of medical science, food and health care at home and abroad.
The plant-based yoghurt does not contain cholesterol and lactose, and is suitable for consumer groups suffering from lactose intolerance and pursuing healthy foods and vegetarian food. At present, a plurality of researchers have developed cereal yogurt, but cereal and milk are used as common raw materials for development. For example, patent CN102578228A develops a cereal sugarless yoghourt, which is prepared by adding various cereal (rice, barley, oat, millet and the like) particles into dairy products and adding auxiliary materials for fermentation; patent CN102258080A develops a cereal yoghourt, which is prepared by taking various coarse cereal powders as raw materials, adding fresh milk or milk powder, and obtaining the coarse cereal yoghourt with unique flavor through lactobacillus; patent CN103636777A is prepared from buckwheat, black beans, papaya particles and sorghum as raw materials. In addition, the thickening of the yogurt at present mainly depends on the addition of exogenous thickening agents, such as xanthan gum, CMC, pectin, carrageenan and the like, and cannot meet the pursuit of consumers on food without additives, and also does not meet the development trend of the food with the current clean label.
Disclosure of Invention
Therefore, the invention aims to provide the high-viscosity yoghourt which takes rice as a main component and does not need to be additionally added with a thickening agent, and the yoghourt obtained is rich in protein and is suitable for various groups to drink.
In order to achieve the above purpose, the technical scheme of the invention is as follows:
the first aspect of the invention provides a preparation method of rice protein yoghourt, which comprises the following steps:
s1, mixing rice flour with water, pulping, gelatinizing to obtain rice paste, adding medium-temperature alpha-amylase and saccharifying enzyme for hydrolysis, inactivating enzyme, centrifuging, and collecting precipitate to obtain rice extract;
s2, adding sucrose into the rice extract to obtain mixed rice slurry;
s3, adding the activated lactobacillus liquid into the mixed rice milk, and adding water for fermentation to obtain rice protein yoghourt; the lactobacillus is lactobacillus for producing dextran sucrase.
Preferably, the mass ratio of the rice flour to the water in the step S1 is 1:3-11.
Preferably, the gelatinization temperature in step S1 is 80 to 90 ℃, and the gelatinization time can be increased or decreased as appropriate according to the amount of raw materials.
Preferably, the medium temperature alpha-amylase and saccharifying enzyme are added in the amount of 0.12-0.96 parts and 0.09-0.72 parts in weight ratio to 100 parts of rice paste in the step S1; more preferably, the hydrolysis time of the middle-temperature alpha-amylase and saccharifying enzyme to the rice paste is 20 to 60 minutes.
Preferably, the content of the rice extract, the sucrose and the lactobacillus liquid in each 500 parts of fermentation liquid is 200-300 parts, 25-125 parts, 7.5-17.5 parts and the balance of water according to the weight ratio; wherein the content of lactobacillus in the lactobacillus liquid is 1-9 multiplied by 10 6 cfu/g。
The preparation process of the activated lactobacillus liquid comprises the following steps: the bacterial suspension is sucked and placed in MRS liquid culture medium to be cultured for 20-28 h, and then the bacterial suspension is centrifuged, and the obtained precipitate is resuspended by sterile water.
Preferably, the fermentation temperature in step S3 is 20-50 ℃; more preferably, the fermentation time is 20 to 28 hours.
The second aspect of the invention claims a rice protein yoghurt prepared according to the above method, which yoghurt has a white colour, is protein-rich and is free of any additives.
The beneficial effects of the invention are as follows:
1) The invention enriches rice protein and nutrient substances thereof by means of enzymolysis, centrifugation and the like, and then synthesizes the dextran by taking sucrose as a substrate through dextran sucrase produced by lactic acid bacteria; the rice protein yoghourt prepared by the invention takes rice protein and dextran as main characteristic components, does not add any additive, has rich nutrition, is beneficial to human health, has fine and smooth mouthfeel, and meets the requirements of various crowds.
2) The dextran produced in the invention belongs to endogenous substances and plays a thickening role in rice protein yoghourt (the content of the dextran is positively correlated with the viscosity of the yoghourt), and the dextran does not need to be specially marked as a food additive, so that the development of 'clean tag' food can be promoted, and the development channel of plant-based food can be widened.
3) The yoghurt disclosed by the invention is simple in preparation method, low in cost and suitable for industrial production.
Detailed Description
The invention will now be further illustrated with reference to specific examples, to which it should be pointed out that the following examples are given by way of illustration only and the scope of the invention is not limited thereto.
Example 1
The preparation process of the rice protein yoghourt specifically comprises the following steps:
(1) Rice extract: mixing rice flour and water according to the mass ratio of 1:5, pulping for 30min at 80 ℃ in a water bath kettle, cooling to 60 ℃, adding 0.54 part of medium-temperature alpha-amylase and 0.405 part of saccharifying enzyme into 100 parts of rice paste, hydrolyzing for 30min, inactivating enzyme in a water bath at 90 ℃ for 20min, centrifuging (3500 rpm and 20 min) for two times, and taking precipitate to obtain rice extract.
(2) And (3) blending: to 250 parts of rice extract, 75 parts of sucrose was added and mixed uniformly to obtain a mixed rice slurry.
(3) Activating strains: sucking 0.2 part of bacterial suspension into 10 parts of MRS liquid culture medium, culturing for 24h, centrifuging at 8000rpm for 10min, and re-suspending the precipitate with 0.5 part of sterile water to obtain lactic acid bacteria liquid; the lactobacillus used is a dextran sucrase-producing lactobacillus.
(4) Fermentation: and (3) inoculating 12.5 parts of lactobacillus liquid into the sterilized and cooled mixed rice milk, adding the rest of sterile water (500 parts by weight), and fermenting at 30 ℃ for 24 hours to obtain the rice protein yoghourt.
The viscosity of the rice protein yoghourt prepared in the embodiment is 1.451+/-0.012 (Pa.s) through detection.
Example 2
The preparation process of the rice protein yogurt is different from that of the example 1: in the step (1), 0.75 parts of medium-temperature alpha-amylase and 0.5625 parts of saccharifying enzyme are added to 100 parts of rice paste for hydrolysis for 30min.
The viscosity of the rice protein yoghourt prepared in the embodiment is 1.407+/-0.04 (Pa.s) through detection.
Example 3
The preparation process of the rice protein yogurt is different from that of the example 1: in the step (1), 0.54 part of medium-temperature alpha-amylase and 0.405 part of saccharifying enzyme are added for hydrolyzing for 30min per 100 parts of rice paste; in the step (4), the fermentation temperature is 20 ℃ and the fermentation time is 24 hours.
The viscosity of the rice protein yoghourt prepared in the embodiment is 1.843+/-0.037 (Pa.s) through detection.
Example 4
A rice protein yogurt, the preparation process of which differs from example 3 in that: in the step (4), the fermentation process is as follows: fermenting at 30deg.C for 48 hr.
The viscosity of the rice protein yoghourt prepared in the embodiment is 1.584+/-0.02 (Pa.s) through detection.
Example 5
A rice protein yogurt, the preparation process of which differs from example 3 in that: in the step (4), the fermentation process is as follows: fermenting at 30deg.C for 60 hr.
The viscosity of the rice protein yoghourt prepared in the embodiment is 1.508+/-0.014 (Pa.s) through detection.
Comparative example 1
60 parts of rice protein yogurt was taken and 0.1 part of dextranase (100 Units/mL) was added thereto, and the mixture was designated as an experimental group. 60 parts of rice protein yogurt was additionally taken, and 0.1 part of distilled water was added thereto and recorded as a control group. Viscosity values were determined after half an hour incubation.
The viscosity of the experimental group is 0.4605 +/-0.02439 (Pa.s), the viscosity of the control group is 1.636 +/-0.03414 (Pa.s), and the presence of the dextran has obvious influence on the viscosity of the rice protein yoghourt.
Comparative example 2
The preparation process of the rice protein yogurt is different from that of the example 1: the lactic acid bacteria which do not produce dextran sucrase are adopted in the steps (3) and (4). After fermentation at 30℃for 24 hours, 5 parts of dextran was added to 100 parts of the sample.
The viscosity of the rice protein yogurt prepared in this example was 0.831.+ -. 0.009 (Pa.s), and it was found that the viscosity of the rice protein yogurt in comparative example 2 was increased but the increase was not as great as in example 1. The reason for this is that endogenous dextran is produced gradually during fermentation, the space barrier effect of the dextran is from small to large, and the formed network structure is fine and continuous. The exogenous dextran forms a space network, and the added dextran has a strong repulsive action on the aggregation of rice protein, so that the rice protein can only form a discontinuous space network structure, and the viscosity of the final yogurt is lower.
Comparative example 3
The preparation process of the rice protein yogurt is different from that of the example 1: to 250 parts of rice extract in step (2) were added 37.5 parts sucrose and 37.5 parts glucose.
The viscosity of the rice protein yogurt prepared in this example was measured to be 0.333.+ -. 0.007 (Pa.s), and it was found that the viscosity of the rice protein yogurt in comparative example 3 was hardly increased. The reason for this is that in the presence of glucose, lactic acid bacteria will preferentially utilize glucose, resulting in no dextran production during growth.
The present invention can be realized by the respective raw materials listed in the present invention, and the upper and lower limits and interval values of the respective raw materials, and the upper and lower limits and interval values of the process parameters (such as fermentation temperature, fermentation time, etc.), and examples are not shown here.
In addition, it should be noted that when the amount of the middle temperature alpha-amylase and the saccharifying enzyme is lower than the range of the invention, the viscosity of the yoghurt is lower, and the yoghurt requirement cannot be met; and when the enzymolysis proportion of the two is changed, the viscosity of the yoghurt is greatly influenced.
In conclusion, the rice protein yoghourt provided by the invention effectively avoids the use of various additives through the generated endogenous dextran, is low in cost and suitable for industrial production, and is safe, reliable and rich in nutrition.
The above-described embodiments of the present invention do not limit the scope of the present invention. Any other corresponding changes and modifications made in accordance with the technical idea of the present invention shall be included in the scope of the claims of the present invention.
Claims (6)
1. The preparation method of the rice protein yoghourt is characterized by comprising the following steps of:
s1, mixing rice flour with water, pulping, gelatinizing to obtain rice paste, adding medium-temperature alpha-amylase and saccharifying enzyme for hydrolysis, inactivating enzyme, centrifuging, and collecting precipitate to obtain rice extract;
s2, adding sucrose into the rice extract to obtain mixed rice slurry;
s3, adding the activated lactobacillus liquid into the mixed rice milk, adding water to obtain fermentation liquid, and fermenting to obtain rice protein yoghourt; the lactobacillus is lactobacillus for producing dextran sucrase;
the gelatinization temperature in the step S1 is 80-90 ℃;
the addition amount of the medium-temperature alpha-amylase and the saccharifying enzyme in the step S1 is respectively that 0.12-0.96 part and 0.09-0.72 part of medium-temperature alpha-amylase and saccharifying enzyme are added into 100 parts of rice paste according to parts by weight;
the hydrolysis time in the step S1 is 20-60 min;
the contents of the rice extract, the sucrose and the lactobacillus liquid in each 500 parts of fermentation liquid are respectively 200-300 parts, 25-125 parts, 7.5-17.5 parts and the balance of water according to parts by weight; wherein the content of lactobacillus in the lactobacillus liquid is 1-9 multiplied by 10 6 cfu/g。
2. The method for preparing rice protein yogurt according to claim 1, wherein the mass ratio of the rice flour to water in the step S1 is 1:3-11.
3. The method for preparing rice protein yogurt according to claim 1, wherein the activated lactobacillus liquid is prepared by the following steps: the bacterial suspension is sucked and placed in MRS liquid culture medium to be cultured for 20-28 h, and then the bacterial suspension is centrifuged, and the obtained precipitate is resuspended by sterile water.
4. The method for preparing rice protein yogurt according to claim 1, wherein the fermentation temperature in step S3 is 20-50 ℃.
5. The method for preparing rice protein yogurt according to claim 4, wherein the fermentation time is 20-28 hours.
6. A rice protein yoghurt prepared according to any one of claims 1 to 5.
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| CN114600966B true CN114600966B (en) | 2023-09-12 |
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Citations (4)
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|---|---|---|---|---|
| CN102550913A (en) * | 2012-01-10 | 2012-07-11 | 华南理工大学 | Lactobacillus mixed fermentation rice drink and preparation method thereof |
| CN104000266A (en) * | 2014-06-13 | 2014-08-27 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN105349477A (en) * | 2015-12-21 | 2016-02-24 | 光明乳业股份有限公司 | Leuconostoc mesenteroides as well as preparation method and application thereof |
| CN109169905A (en) * | 2018-08-24 | 2019-01-11 | 姚志宇 | A method of saccharification enzymatic hydrolysis prepares biodiasmin rice milk beverage |
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| EP3817565A1 (en) * | 2018-07-05 | 2021-05-12 | DuPont Nutrition Biosciences ApS | Use of glucosyl transferase to provide improved texture in fermented milk based products |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550913A (en) * | 2012-01-10 | 2012-07-11 | 华南理工大学 | Lactobacillus mixed fermentation rice drink and preparation method thereof |
| CN104000266A (en) * | 2014-06-13 | 2014-08-27 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN105349477A (en) * | 2015-12-21 | 2016-02-24 | 光明乳业股份有限公司 | Leuconostoc mesenteroides as well as preparation method and application thereof |
| CN109169905A (en) * | 2018-08-24 | 2019-01-11 | 姚志宇 | A method of saccharification enzymatic hydrolysis prepares biodiasmin rice milk beverage |
Non-Patent Citations (1)
| Title |
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