Preparation method of probiotic fermented rice milk
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A technology of probiotics and rice milk, applied in the field of bioengineering, can solve the problems of health threats, affecting the consumption of brown rice, and poor taste.
Inactive Publication Date: 2012-02-22
HEILONGJIANG LONGWA GRAIN OIL IMPORT & EXPORT
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Problems solved by technology
The finer the grain processing, the greater the loss of nutrients. The nutritional value of brown rice is several times or even dozens of times higher than that of polished rice, but its taste is relatively poor, which is incompatible with the color, aroma and taste of contemporary people's dietary requirements, thus affecting The consumption of brown rice also poses a great threat to people's health. With the gradual improvement of living standards, the "three high" crowd is gradually expanding, which is directly related to people's daily eating habits and dietary structure.
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Embodiment 1
[0042] The 3 strains of probiotics used in the present invention are all purchased from China Industrial Microorganism Culture Collection Center, which are respectively: Lactobacillus rhamnosus CICC6162, Lactobacillus paracasei subspecies CICC6111, Lactobacillus breve CICC20023, the above bacterial strains in the present invention They are referred to as A bacteria, B bacteria, and C bacteria for short.
[0043] 1. Enzyme selection
[0044] High temperature resistant α-amylase, the activity unit is 20,000 u / g; glucoamylase, the activity unit is 50,000 u / g; papain, the activity unit is 500,000 u / g.
[0045] 2. Selection of probiotics and preparation of medium
[0046] Bacteria A—Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium: peptone 2g, yeast extract 1g, soybean peptone 1g, protein hydrolyzate No.3 (Difco) 1g, 5% ferric citrate 2ml, Artificial seawater 700ml, distilled water 300ml, pH 7.5, sterilized at 121°C for 20 minutes and cooled to 35°C for ...
Embodiment 2
[0077] 1. Enzyme selection
[0078] High temperature resistant α-amylase, the activity unit is 20,000 u / g; glucoamylase, the activity unit is 50,000 u / g; papain, the activity unit is 500,000 u / g.
[0079] 2. Selection of probiotics and preparation of medium
[0080] Bacteria A—Lactobacillus rhamnosus CICC6162 (Lactobacillus rhamnosus), culture medium: peptone 2g, yeast extract 1g, soybean peptone 1g, protein hydrolyzate No.3 (Difco) 1g, 5% ferric citrate 2ml, Artificial seawater 700ml, distilled water 300ml, pH 7.5, sterilized at 121°C for 20 minutes and cooled to 35°C for later use.
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Abstract
The invention provides a preparation method of probiotic fermented rice milk. Three probiotics of lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, and lactobacillus brevis are used as original strains, and compound probiotic freeze-dried powder is obtained through amplification culture, powdery freeze-dried strain preparation, and freeze-dried powder complex formulation. The probiotic fermented rice milk is prepared by the following steps: obtaining rice, brown rice and drinking water according to a weight ratio of 2:1:7, performing pulp refining in a colloid mill, sieving by a 80-mesh fine sieve to prepare mixed rice milk pulp, adding 5% white sugar, performing liquefaction by high temperature resistant alpha-amylase, performing saccharification by glucoamylase, performing hydrolyzation by papain, inoculating the compound probiotic freeze-dried powder according to a ratio of 0.01%, allowing the powder to stand and performing fermentation for 4 hours, well mixing, and performing aseptic filling.
Description
(1) Technical field [0001] The invention relates to a preparation method of probiotic fermented rice milk, in particular to an enzymatic method for preparing mixed saccharification slurry of rice and brown rice, and then fermenting with compound probiotics to prepare fermented rice milk, which belongs to the field of bioengineering. (2) Background technology [0002] From an agricultural point of view, deep processing, comprehensive utilization of agricultural products, especially bulk grain agricultural products, and increasing added value are currently important topics for the government, farmers, enterprises and research institutes. Taking the bulk agricultural product—grain as the processing object, processing the grain into liquefied food whose appearance, taste, and nutrition meet the technical indicators of similar foreign products will greatly increase the consumption speed of grain food, improve people's nutritional intake structure, and increase The added value of g...
Claims
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