Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore

Abstract

The invention discloses a biological-selenium-enriched multi-probiotics fermented rice milk and a preparation method therefore, belonging to the field of food processing. Grains such as rice or broken rice, seeds of Job's tears, oat, and millet are used as raw materials, and the raw materials adopt a certain proportion of milk powder according to a principle of nutrition complementation. A modernprocess is used for researching and developing a multi-strain fermented rice milk product which has the particular flavor and active ingredients of yoghourt and also has the functional factors and flavor of the grains. The rice milk does not have any thickening agent, the gelatinization degree of a product is changed through a screw extrusion technology, and a suitable enzymolysis technology of different grains as the raw materials is optimized. A multi-strain co-fermentation mode is adopted to increase the enrichment of biological selenium and promote the metabolic quantity of bacteriocins, and the total strain content of the product in the quality guarantee period is increased.

Description

technical field [0001] The invention relates to a fermented rice milk and a preparation method thereof, in particular to a fermented rice milk rich in biological selenium and multi-probiotic bacteria and a preparation method thereof. It belongs to the field of food processing. Background technique [0002] Fermented beverages have always been a key research and development area in the beverage industry at home and abroad. Their products have the characteristics of rich nutrition, unique taste and high market acceptance. Probiotic fermented rice milk is a new type of nutrition and health product, which caters to the food development trend and consumption trend, and has special flavor and rich nutritional value. my country is a big country of grain production and consumption. In 2011, my country's grain output exceeded 570 million tons. my country's miscellaneous grains are nutritious, high-value, rich in health-care functional ingredients, and most of them are pure natural g...

AI Technical Summary

Problems solved by technology

This process achieves the maximum hydrolysis of protein by controlling the amount of enzyme, but does not consider the composition and content of protein after hydrolysis, which will affect the growth of lactic acid bacteria fermentation and the formation of flavor substances in the later stage.

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