Preparation method of nano lactobacillus beverage

A technology of fried rice lactic acid bacteria and a production method, applied in the field of fried rice cereal lactic acid bacteria beverages, can solve problems such as starch aging, and achieve the effects of weakening coldness and stimulating appetite

Active Publication Date: 2011-04-20
SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is the problem that starch-based lactic acid bacteria beverage products such as grains are prone to starch aging under refri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Fried rice: fry the rice until it is burnt yellow;

[0025] 2) Soaking: Soak the scorched yellow rice grains at a ratio of 1:6 to water for 10 hours at 60°C;

[0026] 3) Refining: Pour the soaked rice grains together with water into the refiner for refining;

[0027] 4) Gelatinization: Heat the ground rice milk to 90°C and keep it warm for 30 minutes;

[0028] 5) Saccharification: Cool the gelatinized rice milk to 60°C, add glucoamylase and medium-temperature α-amylase respectively, so that the concentration of glucoamylase in rice milk is 15U / g and the concentration of medium-temperature α-amylase is 40U / g, carry out saccharification treatment at 60°C for 5 hours, and filter to obtain saccharification liquid;

[0029] 6) Blending: Blend and dissolve the saccharification liquid prepared in step 5) and the following components according to the following weight ratios to form a blending liquid:

[0030] 10% saccharification solution; 0.5% sucrose ester; 0.2% xantha...

Embodiment 2

[0035] 1) Fried rice: fry the rice until it is burnt yellow;

[0036] 2) Soaking: Soak the burnt yellow rice grains at a ratio of 1:20 to water at 45°C for 2 hours;

[0037] 3) Refining: Pour the soaked rice grains together with water into the refiner for refining;

[0038] 4) Gelatinization: Heat the ground rice milk to 95°C and keep it warm for 10 minutes;

[0039] 5) Saccharification: Cool the gelatinized rice milk to 45°C, add glucoamylase and medium-temperature α-amylase respectively, so that the concentration of glucoamylase in rice milk is 2U / g and the concentration of medium-temperature α-amylase 15U / g, saccharified at 45°C for 3 hours, and filtered to obtain a saccharified liquid;

[0040] 6) Blending: Blend and dissolve the saccharification liquid prepared in step 5) and the following components according to the following weight ratios to form a blending liquid:

[0041] 40% saccharification solution; 0.01% sucrose ester; 0.01% xanthan gum; 12% sucrose; 2% milk po...

Embodiment 3

[0046] 1) Fried rice: fry the rice until it is burnt yellow;

[0047] 2) Soaking: Soak the burnt yellow rice grains at a ratio of 1:10 to water at 55°C for 5 hours;

[0048] 3) Refining: Pour the soaked rice grains together with water into the refiner for refining;

[0049] 4) Gelatinization: Heat the ground rice milk to 92°C and keep it warm for 15 minutes;

[0050] 5) Saccharification: Cool the gelatinized rice milk to 52°C, add glucoamylase and medium-temperature α-amylase respectively, so that the concentration of glucoamylase in rice milk is 10U / g and the concentration of medium-temperature α-amylase 27U / g, saccharified at 60°C for 4 hours, and filtered to obtain a saccharified solution;

[0051] 6) Blending: blending and dissolving the saccharification liquid prepared in step 5) and the following components according to the following weight ratios to form a blending liquid;

[0052] 25% saccharification solution; 2.5% sucrose ester; 0.01% xanthan gum; 8% sucrose; 1% m...

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PUM

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Abstract

The invention relates to a preparation method of a nano lactobacillus beverage. The method comprises the following steps of: (1) frying rice till the rice becomes brown; (2) adding the fried rice to water and soaking; (3) pouring the well-soaked rice and water together into a grinding machine to grind; (4) heating the ground rice milk to gelatinize; (5) cooling the gelatinized rice milk to 45-60 DEG C, respectively adding glucoamylase and medium-temperature alpha-amylase to saccharify so as to prepare saccharified liquid; (6) proportioning a proportioning solution from the following components in percentage by weight: 10-40 percent of saccharified liquid, 0.01-0.5 percent of sucrose ester, 0.01-0.2 percent of xanthan gum, 4-12 percent of sucrose, 0.1-2 percent of milk powder and the balance of water; (7) sterilizing the proportioning solution; (8) cooling the proportioning solution, adding DVS (Directed Vat Set) lactobacillus which is 0.01-0.1 percent by weight of the proportioning solution; and (9) fermenting the inoculated saccharified liquid to obtain a finished product. The invention solves the problem of easy starch retrogradation of lactobacillus beverages of starch and crops under a refrigeration condition, is suitable for people with weak spleen or weak stomach and can also stimulate the appetite.

Description

technical field [0001] The invention relates to a method for frying rice cereal lactic acid bacteria beverage, in particular to a method for improving starch aging by using enzymolysis and adding emulsifiers and stabilizers. Background technique [0002] In the production process of cereal lactic acid bacteria beverages, in order to ensure the number of viable lactic acid bacteria, it is generally required to be stored at 0-4°C during transportation and sales. However, in such a low temperature environment, starch in cereal beverages In the case of refrigeration, it is very easy to age and cause rough taste and grainy feeling, but it will form precipitation, which restricts the development of cereal lactic acid bacteria beverages. [0003] At the same time, due to the irregular diet of over-refined food, strong life pressure and fast-paced life, some people have weak spleen and stomach. Active lactic acid bacteria drinks can only be eaten in a refrigerated environment, whic...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L2/52A23L33/00
Inventor 姜益军徐德丰杨锁华
Owner SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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