Method for preparing rice yogurt

A technology for rice and yogurt, applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as complicated process steps, achieve simple process, improve defecation status, and facilitate the effect of quantity

Inactive Publication Date: 2015-10-21
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current method of producing rice yogurt or rice-containing cereal yogurt is mainly to solve the coagulation and molding problem of rice yogurt by adding milk to increase the protein content; using saccharification, enzymatic hydrolysis and other processes, and the preparation process of fermentation by lactic acid bacteria, there are process steps cumbersome disadvantages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Rice yogurt is prepared by mixing rice milk, polywhey protein, probiotic starter, etc., and fermenting.

[0028] The preparation method of the present embodiment rice yoghurt is to make according to the following processing steps:

[0029] Rice → soak in water for 30 minutes → beating → add soft white sugar, peanut oil, concentrated whey protein (80% protein content), pectin, vitamin and mineral nutrition enhancer → colloid mill grinding → homogeneous → heat to 95 ° C, keep 15min→cooling→add polywhey protein (10% protein content), Lactobacillus plantarum, probiotic starter→stir evenly→subpackage→fermentation→post-fermentation at 4°C→refrigeration.

[0030] Specifically, rice is soaked in water for 30 minutes, beaten until the rice slurry is smooth and uniform, and the mass volume ratio of rice to water is 8:100; add 0.5% glyceryl monostearate, 1.0% peanut oil, 3% soft white sugar, and 1.0% concentrated milk Albumin, 0.1% pectin, vitamin and mineral nutritional enhancer...

Embodiment 2

[0032] Rice yogurt is prepared by mixing rice milk, polywhey protein, probiotic starter, etc., and fermenting.

[0033] The preparation method of the present embodiment rice yoghurt is to make according to the following processing steps:

[0034] Rice→soak in water for 1h→beating→soft white sugar, soybean oil, soybean protein isolate (90% protein content), pectin, vitamin and mineral nutrition enhancer→colloid mill grinding→homogenization→heating in water bath to 85°C and heating 30min→cooling→add starter and polywhey protein (10% protein content)→stir evenly→subpackage→fermentation→post-fermentation at 4°C→refrigeration.

[0035] Specifically, rice is soaked in water for 1 hour, beaten until the rice slurry is smooth and uniform, and the mass volume ratio of rice to water is 11:100; add 0.5% glyceryl monostearate, 1.5% soybean oil, 5% soft white sugar, 3.0% soybean Isolate protein, 0.3% pectin, vitamin and mineral nutrition enhancer (the amount added is based on 100% of the ...

Embodiment 3

[0037] Rice yogurt is prepared by mixing rice milk, polywhey protein, and probiotic starter, and fermenting.

[0038] The preparation method of the present embodiment rice yoghurt is to make according to the following processing steps:

[0039] Rice→soak in water for 2 hours→beating→white sugar, inulin, sunflower oil, whey protein concentrate (80% protein content), pectin, vitamin and mineral nutrition enhancer→colloid mill grinding→homogenizing→72℃ Heating in a water bath, keeping warm for 30 minutes → cooling → adding starter and polywhey protein (10% protein content) → stirring evenly → subpackaging → fermentation → post-fermentation at 4°C → refrigeration.

[0040] Specifically, rice is soaked in water for 2 hours, beaten until the rice slurry is smooth and uniform, and the mass volume ratio of rice to water is 14:100; 0.5% glyceryl monostearate, 2% inulin, 2.0% sunflower oil, 7% White granulated sugar, 3.0% concentrated whey protein, 0.6% pectin, vitamin and mineral nutr...

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PUM

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Abstract

The invention discloses a method for preparing rice yogurt and belongs to the technical field of functional health food. The method comprises the steps of preparation of rice milk and preparation of rice yogurt. Glycerin monostearate, vegetable oil, sugar, concentrated whey protein and / or soy isolate protein, inulin, vitamin and / or mineral substance nutrient supplements and other auxiliary materials are added to rice pulp fluid or rice meal dispersion liquid, and rice milk is obtained through grinding, homogenizing, gelatinization and sterilization. Rice milk is taken as the base material, polymeric whey protein, leavening agent and probiotics are added, and rice yogurt is obtained through fermentation. Based on the stable and uniform rice milk, the fine and smooth solid rice yogurt uniform in texture is obtained. The prepared rice yogurt is rich in nutrition and high in protein content. By the adoption of the method, operation is easy, amylase is not needed, cost is saved, safety is guaranteed, and pollution is avoided.

Description

Technical field: [0001] The invention belongs to the technical field of functional health food, and in particular relates to a rice yoghurt and a preparation method thereof. Background technique: [0002] Rice protein is a high-quality vegetable protein recognized by the nutrition industry, and its content accounts for about 8% of the total ingredients of rice. Rice protein contains 8 kinds of amino acids necessary for the human body, and the amino acid ratio mode is close to the optimal mode recommended by the World Health Organization. Rice protein has a high ratio of biological value to efficacy, the biological value can reach 77, which is higher than that of food crops, and is close to the biological value of fish and shrimp protein; the efficacy ratio of rice protein is 1.36-2.56, which is higher than that of wheat, corn and soybean It is a high-quality protein that is easy to digest and absorb, and has high nutritional value. [0003] Whey protein is called "full pri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/133
Inventor 郭明若李丹王翠娜
Owner JILIN UNIV
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