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Rice protein yoghurt and preparation method thereof

A technology of rice protein and production method, which is applied in the field of preparation of rice protein yoghurt, and can solve the problems of graininess, poor suspension stability, poor solubility of rice protein, etc.

Active Publication Date: 2012-03-14
JIANGXI KING N RICE IND GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the prior art also has defects such as the poor solubility of rice protein resulting in poor suspension stability in yoghurt products and a grainy feeling when eating, which cannot meet people's growing demand for fermented foods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Example 1 : the making of rice protein yogurt of the present invention

[0076] The implementation steps are as follows:

[0077] A. Use 300-mesh rice protein with a protein content of 60% by weight produced by Wuhan Jindege Sugar Co., Ltd. as a raw material, prepare a solution with a concentration of 15% by weight with water, swell at a temperature of 60°C for 2 hours, and then use The homogenizer produced by Shanghai Yiken Machinery Equipment Co., Ltd. performs homogenization treatment once under the homogenization pressure of 35MPa to obtain rice protein slurry;

[0078] B, after additive agar, gelatin and sugar are mixed, be dissolved in 40 ℃ of waters, obtain a kind of additive solution, this additive solution contains 6% sugar, 0.02% agar, 0.03% gelatin by the total weight of yoghurt solution;

[0079] C. Mix fresh milk, the rice protein slurry prepared in step A) and the additive solution prepared in step B) to obtain a solution containing 9% dry matter of milk...

Embodiment 2

[0083] Example 2 : the making of rice protein yogurt of the present invention

[0084] The implementation steps are as follows:

[0085] A, using 320 mesh rice protein with a protein content of 70% by weight produced by Wuhan Jindege Sugar Industry Co., Ltd. as raw material, mixed with water into a solution with a concentration of 19% by weight, swelling at a temperature of 75°C for 2.5h, and then Use a homogenizer produced by Shanghai Yiken Machinery Equipment Co., Ltd. to perform homogenization treatment twice under a homogenization pressure of 40 MPa to obtain rice protein slurry;

[0086] B, after additive agar, gelatin and sugar are mixed, be dissolved in 45 ℃ of waters, obtain a kind of additive solution, this additive solution contains 8% sugar, 0.02% agar, 0.03% gelatin by the total weight of yoghurt solution;

[0087] C. Mix the fresh milk, the rice protein slurry prepared in step A) and the additive solution prepared in step B) according to the weight ratio to obt...

Embodiment 3

[0091] Example 3 : the making of rice protein yogurt of the present invention

[0092] The implementation steps are as follows:

[0093] A. Use 300 mesh rice protein with a protein content of 80% by weight produced by Wuhan Jindege Sugar Co., Ltd. as a raw material, prepare a solution with a concentration of 18% by weight with water, swell at a temperature of 65°C for 3.0h, and then Use a homogenizer produced by Shanghai Yiken Machinery Equipment Co., Ltd. to perform homogenization treatment once under a homogenization pressure of 38 MPa to obtain rice protein slurry;

[0094] B, after additive agar, gelatin and sugar are mixed, be dissolved in 55 ℃ of waters, obtain a kind of additive solution, this additive solution contains 8% sugar, 0.05% agar, 0.03% gelatin by the total weight of yoghurt solution;

[0095] C. Mix fresh horse milk or reduced milk, the rice protein slurry prepared in step A) and the additive solution prepared in step B) according to the weight ratio to o...

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Abstract

The invention relates to rice protein yoghurt and a preparation method thereof. The method comprises the following steps of: preparing rice protein slurry; preparing additive solution; mixing milk, rice protein slurry and additive solution, and homogenizing; sterilizing the obtained homogenous liquid, and cooling; then, inoculating lactic acid bacteria TY367 and lactic acid bacteria TY971, and fermenting; and after the fermentation is over, refrigerating and performing after-ripening to obtain the rice protein yoghurt. Through the rice protein yoghurt, complementary nutrition of animal / plant protein can be realized, nutrition balance is obtained, and a human body can obtain balanced and proper amount of amino acid, thereby greatly improving the nutritional and biological values of milk; and moreover, the rice protein does not cause any anaphylaxis, thus possible anaphylaxis caused by adding other plant proteins is avoided.

Description

【Technical field】 [0001] The invention belongs to the technical field of dairy products, and more specifically, the invention relates to a rice protein yoghurt, and also relates to a preparation method of the rice protein yoghurt. 【Background technique】 [0002] Yogurt is a kind of dairy product made from cow's milk, which is pasteurized and cooled, and fermented with lactic acid bacteria. Long-term consumption of yogurt can promote the body's absorption of phosphorus, calcium, and iron, relieve lactose discomfort, and improve human immunity. . Yogurt has certain protein content requirements. In order to meet the minimum protein content requirements of yogurt, additional protein is added for supplementation. Currently, yogurt products on the market mainly use whey protein and soybean protein as protein supplement sources. Rice protein, whether from a nutritional point of view Whether it is price or cost, it can be added to yogurt products as a new protein source. [0003] ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 陈林于秋生左能典
Owner JIANGXI KING N RICE IND GRP
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