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Method for preparing brown rice enzyme yogurt

A brown rice and enzyme technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as long fermentation time, achieve high biological activity, shorten fermentation time, and be easily absorbed by the human body

Inactive Publication Date: 2010-05-12
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermentation time of this process is 12-13 hours, and the product is a yogurt drink made by adding only 6-8% skimmed milk powder as the main raw material and fermenting with germinated brown rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A manufacturing process of brown rice fermented yogurt, comprising the following steps and process conditions:

[0023] (1) Raw material selection and pretreatment: Take 100 parts by mass of fresh milk as raw material, add 1.5 parts by mass of skimmed milk powder after standardization, and stir with 8 parts by mass of sucrose to fully mix it evenly;

[0024] (2) Homogeneous: the raw material processed in step (1) is homogeneous under a pressure of 25MPa to obtain a homogeneous mixed solution;

[0025] (3) Sterilization and cooling: sterilize the solution obtained in step (2) at 95°C for 5 minutes, and then cool to 42°C;

[0026] (4) Add brown rice ferment and starter: the mixed liquor after step (3) process, add 7 mass parts of brown rice ferment, 6 mass parts of starter complete inoculation; This starter is the mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus Inject the two kinds of original strains into the sterilized skim milk medium under as...

Embodiment 2

[0031] (1) Raw material selection and pretreatment: take 100 parts by mass of fresh milk as raw material, add 1 part by mass of skimmed milk powder after standardization, and stir to make it fully mixed evenly with 7 parts by mass of sucrose;

[0032] (2) homogeneous: above-mentioned raw material after step (1) process is homogenized under 20MPa pressure, obtains homogeneous mixture;

[0033] (3) Sterilization and cooling: sterilize the solution obtained in step (2) at 90°C for 5 minutes, and then cool to 42°C;

[0034] (4) Add brown rice ferment and starter: above-mentioned mixed liquor after step (3) process, add 3 mass parts of brown rice ferment, 4 mass parts of starter complete inoculation; Described starter is Streptococcus thermophilus and Bulgarian milk Bacillus mixed culture solution, the two original strains were inserted into the sterilized skim milk medium under aseptic conditions, cultured at 40°C for 8-12 hours, when the number of lactic acid bacteria in the two ...

Embodiment 3

[0039] (1) Raw material selection and pretreatment: take 100 parts by mass of fresh milk as raw material, add 1 part by mass of skimmed milk powder after standardization, and stir 6.5 parts by mass of sucrose to fully mix it evenly;

[0040] (2) homogeneous: above-mentioned raw material after step (1) process is homogenized under 20MPa pressure, obtains homogeneous mixture;

[0041] (3) Sterilization and cooling: sterilize the solution obtained in step (2) at 90°C for 10 minutes, and then cool to 45°C;

[0042] (4) Add brown rice ferment and starter: above-mentioned mixed liquor after step (3) process, add brown rice ferment 5 mass parts, starter 5 mass parts finish inoculation; Described starter is Streptococcus thermophilus and Bulgarian milk Bacillus mixed culture solution, the two original strains were respectively inserted into the sterilized skim milk medium under aseptic conditions, and cultured at 40°C for 8-12 hours, when the number of lactic acid bacteria in the two ...

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PUM

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Abstract

The invention discloses a method for preparing a brown rice enzyme yogurt. The preparation method mainly comprises the steps of pretreatment of raw materials, homogenization, sterilization, cooling, addition of brown rice enzyme and a ferment, fermentation, cooling, filling and refrigeration. The addition of the brown rice enzyme and the ferment is as follows: 3-7 parts by weight of the brown rice enzyme and 4-6 parts by weight of the ferment are added in 100 parts by weight of mixed solution after the treatment for carrying out inoculation; and the ferment is mixed culture solution of streptococcus thermophilus and lactobacillus bulgaricus. The brown rice enzyme is formed by fermenting brown rice, dozens of types of new enzyme can be derived when having the nutrition of the brown rice, and the brown rice enzyme yogurt is further rich in gamma-aminobutyric acid, glutathione, gamma-oryzanol, ceramide, lipopolysaccharides from rice bran, minerals and other nutritional components. The brown rice enzyme yogurt mixes the dual functions of the brown rice enzyme and the yogurt, is easy to be absorbed by human body and can improve the immunity of the human body and activate cells, thereby being the beneficial complement to modern dietary nutrition.

Description

technical field [0001] The invention relates to a method for preparing yogurt, in particular to a method for preparing yogurt added with brown rice enzyme. Background technique [0002] Yogurt is prepared by fermenting milk. During the fermentation process, about 20% of sugar and protein in milk are decomposed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). The fat content in milk is generally 3% to 5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce various vitamins necessary for human nutrition during the fermentation process, such as VB 1 , VB 2 , VB 6 , VB 12 Wait. Brown rice enzymes are produced by "fermented" life act...

Claims

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Application Information

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IPC IPC(8): A23C9/127
Inventor 李志江左锋牛广财
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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