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Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method

A quinoa and flavor technology, applied in the direction of bacteria, Lactobacillus, Streptococcus/Lactococcus used in food preparation, etc., can solve the problems that quinoa starch cannot be decomposed and utilized, probiotics are not easy to grow, and the viscosity of the mixed slurry is high. Achieve the effects of obvious grain aroma and frankincense, outstanding fermentation flavor, smooth and refreshing taste

Inactive Publication Date: 2016-10-26
北京农品堂食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] In order to solve the above problems, the present invention uses quinoa as the main raw material, adopts composite enzymatic hydrolysis technology to fully utilize nutrients such as starch and protein in quinoa, and then develops fermented quinoa containing active probiotics through composite probiotic fermentation technology Milk, focusing on solving the problem that quinoa starch cannot be decomposed and utilized by probiotics, probiotics are not easy to grow in quinoa milk, the product is prone to produce bad flavor after fermentation, and because quinoa contains both starch and protein, the viscosity of the mixed slurry is very high. Difficult processing and other key technical problems, preparation of fermented quinoa milk

Method used

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  • Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method
  • Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method
  • Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0127] A method for preparing fermented quinoa milk, mainly comprising the steps of preparing quinoa pulp and fermenting;

[0128] Described quinoa pulp preparation method comprises the steps:

[0129]Select qualified peeled quinoa, after cleaning, crush quinoa to 4-6mm, add soft water 14 times the quality of quinoa, add L-ascorbic acid, so that the mixture of quinoa and water contains 0.5% by mass of L-ascorbic acid - Ascorbic acid; under constant stirring, slowly heat up to 50°C, precook for 2 hours, beat with a colloid mill, adjust the pH to 3.6-3.8, keep the temperature at 50°C, add 0.15% cellulase in the mass of the slurry, and enzymatically hydrolyze for 2 hours, Adjust the pH to 6.2-6.3, raise the temperature to 60°C, add 0.2% α-amylase and 0.3% β-amylase of the slurry mass, keep warm for 2.5 hours, adjust the pH value to 3.8-4.2, add 0.15% of the slurry mass The α-1,4-glucose hydrolase was incubated for 9 hours, cooled to 45°C, adjusted to a pH of 3-3.2, and assisted ...

Embodiment approach

[0151] As an embodiment of the present invention, the preparation method of the flavored fermented quinoa milk may also include heat treatment, and after the fermentation is completed, it is carried out by a conventional method in the art.

[0152] The preparation method of fermented quinoa yogurt drink:

[0153] Rose powder 1g, white granulated sugar 90g, stabilizer 3g, citric acid 1g, apple juice 2g are dissolved or diluted according to the conventional method in this field and then sterilized, mixed with 350g of fermented quinoa milk prepared by the aforementioned preparation method, replenished to 1000g, and obtained Fermented quinoa yogurt drink; the stabilizer is composed of modified soybean lecithin, sodium alginate, pectin, α-cyclodextrin, soluble soybean polysaccharide, and xanthan gum, and the parts by weight of each component are : Modified soybean lecithin 25, sodium alginate 10, pectin 25, α-cyclodextrin 30, soluble soybean polysaccharide 5, xanthan gum 20;

[01...

Embodiment 2

[0157] A method for preparing fermented quinoa milk, mainly comprising the steps of preparing quinoa pulp and fermenting;

[0158] Described quinoa pulp preparation method comprises the steps:

[0159] The quinoa pulp preparation method is as follows:

[0160] Select qualified peeled quinoa, after cleaning, crush quinoa to 4-6mm, add soft water 12 times the quality of quinoa, add L-ascorbic acid, so that the mixture of quinoa and water contains 0.5% by mass of L-ascorbic acid; under constant stirring, slowly heat up to 45°C, precook for 2 hours, beat with a colloid mill, adjust the pH to 4, keep the temperature at 45°C, add cellulase with 0.1% of the mass of the slurry, enzymatically hydrolyze for 1 hour, adjust The pH is 6.0, the temperature is raised to 55°C, 0.2% α-amylase and 0.3% β-amylase are added in the mass of the slurry, the enzymolysis is kept for 3 hours, the pH value is adjusted to 5.0, and α-1 of 0.20% of the mass of the slurry is added, 4-Glucohydrolase was in...

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Abstract

The invention relates to fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, a chenopodium quinoa willd sour milk beverage, and a preparation method of products, and belongs to the technical field of food industry. Chenopodium quinoa willd is used as a raw material for pulping, the protein content is not less than 2.9g / 100g, a yoghourt fermenting agent is inoculated, fermentation is performed until acidity reaches to 70DEG T or above so that the fermented chenopodium quinoa willd milk is obtained. The yoghourt fermenting agent comprises a mixed bacterium agent which is obtained by mixing lactobacillus bulgaricus with streptococcus thermophilus in the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus being 1 to 1 and of which the inoculum concentration is 20-25g / T, a mixed bacterium agent in which the mass ratio of lactobacillus acidophilus to bifidobacteria and to lactobacillus casei is 1 to 1 to 1 and of which the inoculum concentration is 12-15g / T, and lactobacillus plantarum of which the preservation number is CGMCC No.11763 and of which the inoculum concentration is 60-80ml / T. The chenopodium quinoa willd is used as the raw material, composite enzyme hydrolysis and composite active probiotic fermentation are used, and active probiotic fermented chenopodium quinoa willd milk and series products are prepared, so that industry blank is filled.

Description

technical field [0001] The invention relates to fermented quinoa milk, flavored fermented quinoa milk, quinoa yoghurt drink and a preparation method of the above products, belonging to the technical field of food industry. Background technique [0002] In recent years, people's dietary structure has undergone great changes. With the improvement of people's living standards, social activities are frequent, and animal food intake on the table is too much, which leads to obesity, diabetes, hyperlipidemia, hyperglycemia, hypertension, etc. The "rich man's disease" also appeared and became the main factor affecting people's health. Low-fat, cholesterol-free, high-quality vegetable protein foods with high dietary fiber are more and more popular. Quinoa is an alkaline food with whole grain, complete nutrition and complete protein. The endosperm accounts for 68% of the seed, and it has nutritional activity. The protein content is as high as 16%-22% (beef 20%). The quality is equiva...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/125A23V2400/123A23V2400/249A23V2200/32A23V2200/326A23V2200/30
Inventor 王刚徐峥黄艳萍张琳达
Owner 北京农品堂食品有限公司
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