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

A technology of biological selenium and probiotics, which is applied in the field of food processing, can solve the problems of lactic acid bacteria fermentation and growth flavor substances, without considering protein composition and content, etc., to improve starch gelatinization degree and protein utilization rate, improve biological activity and selenium The utilization rate and the effect of shortening the production cycle

Active Publication Date: 2012-08-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1 Preparation of biological selenium-rich multi-probiotic fermented rice milk

[0057] Process flow chart of the present invention is as image 3 shown.

[0058] Material selection: Select rice, barley, oats and millet without yellow grains, black grains and mildew as raw materials, wash the raw materials with tap water respectively, remove impurities such as rice bran and sand grains, and then dry them in the air. The weight ratio of rice, barley, oats and millet in the raw materials is 3:1:1:2 (w / w).

[0059] One-time pulverization: pulverize the raw materials to 50 mesh with a pulverizer.

[0060] Moisture adjustment: the moisture content of raw materials is controlled at 25%.

[0061] Twin-screw extrusion: process conditions are feeding speed 110r / min, material water addition 15% (w / w), puffing temperature 150°C, and screw speed 240r / min. Under these conditions, the gelatinization degree of extruded grains is 98.55%.

[0062] Secondary crushing: Process...

Embodiment 2

[0071] Example 2 Preparation of biological selenium-rich multi-probiotic fermented rice milk

[0072] Process flow chart of the present invention is as image 3 shown.

[0073] Material selection: Select rice, barley, oats and millet without yellow grains, black grains and mildew as raw materials, wash the raw materials with tap water respectively, remove impurities such as rice bran and sand grains, and then dry them in the air. The weight ratio of rice, barley, oats and millet in the raw materials is 3:1:1:2 (w / w).

[0074] One-time pulverization: pulverize the raw materials to 60 mesh with a pulverizer.

[0075] Moisture adjustment: the moisture content of raw materials is controlled at 30%.

[0076] Twin-screw extrusion: the process conditions are feeding speed 100r / min, material water addition 18% (w / w), puffing temperature 170°C, and screw speed 260r / min. Under these conditions, the gelatinization degree of extruded grains is 98.55%.

[0077] Secondary crushing: Pro...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 李春刘丽波
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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