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Lactobacillus mixed fermentation rice drink and preparation method thereof

A technology of mixed fermentation and lactic acid bacteria, applied in the direction of food preparation, application, food science, etc., can solve the problems of adding milk powder and increasing the production process, and achieve the effect of improving product quality and rich product taste

Inactive Publication Date: 2012-07-11
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the pretreatment increases the production process and needs to add milk powder for fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Crush non-mildew rice and pass through a 40-mesh sieve, then add water according to the ratio of rice flour to water 1:10 (w / w), mix thoroughly, cook and gelatinize at 103°C for 20 minutes, cool to obtain a gelatinized liquid, and set aside; press malt and water The weight ratio is 1:5, soak at 60°C for 1 hour, and filter to obtain wort juice; add wort juice at 30wt% gelatinized liquid, add glucoamylase at 1.0wt% gelatinized liquid, and saccharify at 65°C for 3.5 hours Obtain the saccharification liquid; pass it through a 100-mesh sieve while it is hot, and cool it to room temperature; add lactic acid bacteria fermentation liquid at 8 wt% of the saccharification liquid, pre-ferment at 37°C for 72 hours, then post-ferment at 4°C for 16 days, and the pH of the final fermentation mash Reduce to 3.3; add white granulated sugar according to the amount of 8wt% fermented mash to prepare; homogenize at 20 MPa, pack in cans, and sterilize at 95°C for 12 minutes to obtain a finish...

Embodiment 2

[0028] Crush non-mildew rice and pass through a 40-mesh sieve, then add water and mix thoroughly according to the ratio of rice flour and water 1:15 (w / w), cook and gelatinize at 102°C for 30 minutes, cool to obtain a gelatinized liquid, and set aside; press malt and water The weight ratio is 1:5, soak at 60°C for 1 hour, and filter to obtain wort juice; add wort juice at 30wt% gelatinized liquid, add glucoamylase at 1.6wt% gelatinized liquid, and saccharify at 65°C for 4 hours to obtain Saccharification liquid; pass through a 200-mesh sieve while it is hot, and cool to room temperature; add lactic acid bacteria fermentation liquid at 5 wt% of the saccharification liquid, pre-ferment at 37°C for 76 hours, then post-ferment at 4°C for 12 days, and finally the pH value of the fermented mash drops to 3.4; then add white granulated sugar according to the amount of fermented mash 12wt% to prepare; homogenize at 20 MPa, pack in cans, and sterilize at 90°C for 15 minutes to obtain a f...

Embodiment 3

[0030] Crush the mildew-free rice and pass it through a 20-mesh sieve, then add water and mix thoroughly according to the ratio of rice flour to water 1:13 (w / w), cook and gelatinize at 100°C for 25 minutes, cool to obtain a gelatinized liquid, and set aside; press malt and water The weight ratio is 1:5, soak at 60°C for 1 hour, and filter to obtain wort juice; add wort juice at 30wt% gelatinized liquid, add glucoamylase at 2.0wt% gelatinized liquid, and saccharify at 65°C for 3 hours to obtain The saccharified liquid; passed through a 100-mesh sieve while it was hot, and cooled to room temperature; 7 wt% of the saccharified liquid was added to the lactic acid bacteria fermentation liquid, pre-fermented at 37°C for 72 hours, and then post-fermented at 4°C for 18 days, and the pH value of the final fermented mash dropped To 3.2; then add white granulated sugar according to the amount of fermented mash 10wt% to prepare; homogenize at 20 MPa, pack in cans, and sterilize at 90°C fo...

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Abstract

The invention discloses lactobacillus mixed fermentation rice drink and a preparation method thereof. The preparation method comprises the following steps of respectively adding beerwort and saccharifying enzyme in gelatinization liquid formed by steaming and gelatinizing rice flour and water, saccharifying the gelatinization liquid for 3 hours to 4 hours at the temperature of 60 DEG C to 65 DEG C to obtain saccharification liquid, adding lactobacillus zymophyte liquid, performing primary fermentation treatment for 70 hours to 80 hours at the temperature of 37 DEG C, performing secondary fermentation treatment for 12 hours to 20 hours at the temperature of 4 DEG C to 5 DEG C to achieve krausen liquid, adding white granulated sugar, homogenizing, canning, sterilizing and obtaining the required lactobacillus mixed fermentation rice drink. The constituents of the drink comprise 10 grams to 20 grams of total solid in per 100mL, 0.5 gram to 2.0 gram of protein in per 100mL and 9 grams to 18 grams of total sugar in per 100mL. The acidity of the drink is 60oT to 90oT. The drink uses lactobacillus mixed fermentation, thereby being rich in nutrition, fine and smooth in taste, strong in flavour and good in nutrition health care function.

Description

technical field [0001] The invention relates to the field of rice beverage preparation methods, in particular to a rice beverage fermented by lactic acid bacteria and a preparation method thereof. Background technique [0002] Rice has the effects of invigorating the spleen and nourishing the stomach, benefiting the essence and strengthening the will, improving ears and eyesight, and is known as "the first of the five grains". my country is the largest rice producer and consumer in the world. Rice accounts for about 2 / 5 of my country's total grain output and is one of the pillar industries of my country's grain industry. [0003] Rice beverage uses rice as the main raw material. Through modern beverage production technology, on the basis of retaining the nutritional value of rice, it is a new type of nutritional beverage that is further combined with beverage production. In foreign countries, especially in South Korea, the development of rice beverages has been relatively i...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L2/38A23L2/84
Inventor 吴晖赖富饶余稳稳
Owner SOUTH CHINA UNIV OF TECH
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