Grapefruit coarse grain rice milk and preparation method thereof

Abstract

The invention relates to the technical field of rice milk, in particular to grapefruit coarse grain rice milk and a preparation method thereof.The preparation method includes the steps that composite fermented milk is boiled and cooled to obtain composite cooked milk; uniformly mixing milk powder, probiotics and grapefruit juice to obtain a nutrient material; and adding nutritional materials into the composite cooked pulp, and fully and uniformly stirring to obtain the grapefruit coarse grain rice pulp. Buckwheat is boiled to remove most oxalic acid, follow-up absorption of calcium by the body is facilitated, then superfine ground buckwheat flour and rice flour are pulped, lactobacillus plantarum and saccharomyces cerevisiae are added for combined fermentation, the obtained compound fermentation pulp has various flavor substances, and the compound fermentation pulp is matched with probiotics, so that the body health of children is promoted, and the health of the children is promoted. The milk powder and the grapefruit juice are added into the compound fermented pulp, so that sufficient milk flavor, fruit flavor and sweet flavor are provided for the grapefruit coarse grain rice milk, the slight sourness of the rice milk is suppressed, the rice milk is more suitable for the mouth feel of children, and meanwhile, nutrient substances such as calcium and vitamins can be supplemented for the children.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of rice milk, in particular to a rough grain rice milk with shaddock and a preparation method thereof. BACKGROUND

[0002] Since the digestive system of children is still in the development stage, the digestive function is relatively weak. The breakfast mainly containing milk contains a large amount of lactose, which is difficult to be absorbed by the human body and is easy to ferment in the small intestine, thereby causing a large amount of gas, and thus causing abdominal pain, diarrhea and other uncomfortable symptoms.

[0003] The traditional rice milk has a single type, so that the rice milk does not have high nutritional value and cannot meet the needs of the rapid growth of children. Meanwhile, the taste of the rice milk is slightly astringent, which is not suitable for children to eat. Therefore, the rough grain rice milk with shaddock and the preparation method thereof are provided. SUMMARY

[0004] In view of the deficiencies of the prior art, the present application provides a rough grain rice milk with shaddock and a preparation method thereof. The rice and buckwheat are slurried and fermented, and the milk powder and shaddock juice are added, so that the taste and aroma of the rough grain rice milk with shaddock are improved, and the nutritional substances in the rough grain rice milk with shaddock are also enriched.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a rough grain rice milk with shaddock, comprising the following raw materials in percentage by mass: 70-80% of a composite fermentation slurry, 10-15% of milk powder, 0.2-0.5% of probiotics, and the rest of shaddock juice.

[0006] Preferably, the probiotics comprise bifidobacterium and lactic acid bacteria, and the mass ratio of the bifidobacterium to the lactic acid bacteria is (0.5-1):1.

[0007] Preferably, the preparation method of the composite fermentation slurry is as follows: S1, the pretreated buckwheat and rice are subjected to ultrafine pulverization treatment to obtain a composite powder; S2, the composite powder and water are mixed to form a slurry, and then lactobacillus and saccharomyces cerevisiae are added, and the mixture is fermented at 35-45℃ for 4-5h to obtain the composite fermentation slurry.

[0008] Preferably, in step S1, the mass ratio of the pretreated buckwheat to the rice is 1:(8-10); and the particle size of the composite powder is 10-20μm.

[0009] Preferably, in step S1, the pretreated buckwheat is obtained by the following steps: the buckwheat is boiled in water for 1-2min, then taken out and washed with water, and then dried to obtain the pretreated buckwheat.

[0010] Preferably, in step S2, the solid-liquid ratio of the composite powder to water is 1:(5-8)g / mL.

[0011] Preferably, in step S2, the added amount of the Lactobacillus plantarum accounts for 0.3% of the mass of the slurry, and the added amount of the Saccharomyces cerevisiae accounts for 0.1% of the mass of the slurry.

[0012] The application further provides a preparation method of the husky rough rice milk slurry. (1) The compound fermented slurry is boiled for 40-60 min, and then cooled to room temperature to obtain a compound cooked slurry; (2) The milk powder, probiotics and pomelo juice are uniformly mixed to obtain a nutrient material; (3) The nutrient material is added into the compound cooked slurry, and then fully stirred to obtain the husky rough rice milk slurry.

[0013] The application provides a husky rough rice milk slurry and a preparation method thereof. The application boils buckwheat to remove most of the oxalic acid, which is helpful for the subsequent absorption of calcium by the body. Then, the ultra-finely pulverized buckwheat powder and rice powder are made into a slurry, and then the Lactobacillus plantarum and Saccharomyces cerevisiae are added for combined fermentation. The obtained compound fermented slurry has various flavor substances, which, together with the probiotics, are helpful for actively promoting the health of children. In addition, the addition of milk powder and pomelo juice in the compound fermented slurry provides the husky rough rice milk slurry with sufficient milk flavor, fruit flavor and sweet flavor, and suppresses the slight sour taste of the rice slurry itself, which is more suitable for the taste of children. Meanwhile, the husky rough rice milk slurry can also supplement calcium and vitamin and other nutrients for children. BRIEF DESCRIPTION OF DRAWINGS

[0014] The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiments of the application and serve to explain the application without imposing undue limitation thereon. In the drawings: Fig. 1 The radar chart is for the sensory evaluation of the husky rough rice milk slurry in Example 6 of the application. Fig. 2 The radar chart is for the sensory evaluation of the husky rough rice milk slurry in Comparative Example 3 of the application. Fig. 3 The radar chart is for the sensory evaluation of the husky rough rice milk slurry in Comparative Example 4 of the application. DETAILED DESCRIPTION

[0015] The following examples are used to illustrate the embodiments of the application, so that the implementation process of how the application applies technical means to solve technical problems and achieve technical effects can be fully understood and implemented.

[0016] Example 1 The preparation method of the compound fermented slurry is as follows: S1, the pre-treated buckwheat and rice are subjected to ultrafine pulverization treatment to obtain a composite powder with a particle size of 10-20 μm; wherein the mass ratio of the pre-treated buckwheat and rice is 1:10; The pre-treated buckwheat is prepared by placing buckwheat in clean water, boiling for 1 min, then taking out and washing with clean water, and drying to obtain the pre-treated buckwheat; S2, the composite powder and clean water are mixed into a slurry at a solid-liquid ratio of 1:8 g / mL, then Lactobacillus plantarum and Saccharomyces cerevisiae are added, and the mixture is fermented at 35℃ for 5 h to obtain a composite fermentation slurry; wherein the addition amount of Lactobacillus plantarum accounts for 0.3% of the mass of the slurry, and the addition amount of Saccharomyces cerevisiae accounts for 0.1% of the mass of the slurry.

[0017] Example 2 The preparation method of the composite fermentation slurry is as follows: S1, the pre-treated buckwheat and rice are subjected to ultrafine pulverization treatment to obtain a composite powder with a particle size of 10-20 μm; wherein the mass ratio of the pre-treated buckwheat and rice is 1:8; The pre-treated buckwheat is prepared by placing buckwheat in clean water, boiling for 2 min, then taking out and washing with clean water, and drying to obtain the pre-treated buckwheat; S2, the composite powder and clean water are mixed into a slurry at a solid-liquid ratio of 1:5 g / mL, then Lactobacillus plantarum and Saccharomyces cerevisiae are added, and the mixture is fermented at 45℃ for 4 h to obtain a composite fermentation slurry; wherein the addition amount of Lactobacillus plantarum accounts for 0.3% of the mass of the slurry, and the addition amount of Saccharomyces cerevisiae accounts for 0.1% of the mass of the slurry.

[0018] Example 3 The preparation method of the composite fermentation slurry is as follows: S1, the pre-treated buckwheat and rice are subjected to ultrafine pulverization treatment to obtain a composite powder with a particle size of 10-20 μm; wherein the mass ratio of the pre-treated buckwheat and rice is 1:9; The pre-treated buckwheat is prepared by placing buckwheat in clean water, boiling for 1.5 min, then taking out and washing with clean water, and drying to obtain the pre-treated buckwheat; S2, the composite powder and clean water are mixed into a slurry at a solid-liquid ratio of 1:6 g / mL, then Lactobacillus plantarum and Saccharomyces cerevisiae are added, and the mixture is fermented at 40℃ for 4.5 h to obtain a composite fermentation slurry; wherein the addition amount of Lactobacillus plantarum accounts for 0.3% of the mass of the slurry, and the addition amount of Saccharomyces cerevisiae accounts for 0.1% of the mass of the slurry.

[0019] Example 4 A huqu coarse grain rice slurry, by mass percentage, comprises the following raw materials: composite fermentation slurry 70%, milk powder 15%, probiotics 0.2%, and the balance is huqu juice. The probiotics are composed of Bifidobacterium and lactic acid bacteria at a mass ratio of 1:1.

[0020] The preparation method of the shaddock coarse grain rice milk above comprises the following steps: (1) The compound fermented milk is boiled for 40 min, and then cooled to room temperature to obtain a compound cooked milk; (2) The milk powder, probiotics and shaddock juice are uniformly mixed to obtain a nutrient material; (3) The nutrient material is added into the compound cooked milk, and then fully stirred and uniformly mixed to obtain the shaddock coarse grain rice milk.

[0021] In this embodiment, the compound fermented milk prepared in Example 1 is used.

[0022] Example 5 A shaddock coarse grain rice milk comprises the following raw materials in percentage by mass: compound fermented milk 80%, milk powder 10%, probiotics 0.5%, and the rest is shaddock juice. The probiotics are composed of Bifidobacterium and lactic acid bacteria in a mass ratio of 0.5:1.

[0023] The preparation method of the shaddock coarse grain rice milk above comprises the following steps: (1) The compound fermented milk is boiled for 60 min, and then cooled to room temperature to obtain a compound cooked milk; (2) The milk powder, probiotics and shaddock juice are uniformly mixed to obtain a nutrient material; (3) The nutrient material is added into the compound cooked milk, and then fully stirred and uniformly mixed to obtain the shaddock coarse grain rice milk.

[0024] In this embodiment, the compound fermented milk prepared in Example 2 is used.

[0025] Example 6 A shaddock coarse grain rice milk comprises the following raw materials in percentage by mass: compound fermented milk 75%, milk powder 12%, probiotics 0.3%, and the rest is shaddock juice. The probiotics are composed of Bifidobacterium and lactic acid bacteria in a mass ratio of 0.8:1.

[0026] The preparation method of the shaddock coarse grain rice milk above comprises the following steps: (1) The compound fermented milk is boiled for 50 min, and then cooled to room temperature to obtain a compound cooked milk; (2) The milk powder, probiotics and shaddock juice are uniformly mixed to obtain a nutrient material; (3) The nutrient material is added into the compound cooked milk, and then fully stirred and uniformly mixed to obtain the shaddock coarse grain rice milk.

[0027] In this embodiment, the compound fermented milk prepared in Example 3 is used.

[0028] Comparative Example 1 A pomelo coarse grain rice slurry, comprising the following raw materials in mass percentage: composite slurry 75%, milk powder 12%, probiotics 0.3%, and the rest pomelo juice. The probiotics are composed of Bifidobacterium and Lactobacillus in a mass ratio of 0.8:1.

[0029] The preparation method of the composite slurry is as follows: S1, pretreated buckwheat and rice are subjected to ultrafine pulverization treatment to obtain composite powder with a particle size of 10-20 μm; the mass ratio of the pretreated buckwheat and rice is 1:9; the pretreated buckwheat is prepared by boiling buckwheat in water for 1.5 min, then fishing out and washing with clean water, and drying; S2, the composite powder and water are mixed into a slurry with a solid-liquid ratio of 1:6 g / mL to obtain the composite slurry.

[0030] The preparation method of the pomelo coarse grain rice slurry is as follows: (1) the composite slurry is boiled for 50 min, and then cooled to room temperature to obtain a composite cooked slurry; (2) the milk powder, probiotics and pomelo juice are uniformly mixed to obtain a nutrient material; (3) the nutrient material is added to the composite cooked slurry, and fully stirred to obtain the pomelo coarse grain rice slurry.

[0031] Comparative Example 2 A pomelo coarse grain rice slurry, comprising the following raw materials in mass percentage: composite fermented slurry 75%, milk powder 12%, probiotics 0.3%, and the rest pomelo juice. The probiotics are composed of Bifidobacterium and Lactobacillus in a mass ratio of 0.8:1.

[0032] The preparation method of the composite fermented slurry is as follows: S1, pretreated buckwheat and rice are subjected to ultrafine pulverization treatment to obtain composite powder with a particle size of 10-20 μm; the mass ratio of the pretreated buckwheat and rice is 1:9; the pretreated buckwheat is prepared by boiling buckwheat in water for 1.5 min, then fishing out and washing with clean water, and drying; S2, the composite powder and water are mixed into a slurry with a solid-liquid ratio of 1:6 g / mL, then Lactobacillus plantarum is added, and fermented at 40℃ for 4.5 h to obtain the composite fermented slurry.

[0033] The preparation method of the pomelo coarse grain rice slurry is as follows: (1) the composite fermented slurry is boiled for 50 min, and then cooled to room temperature to obtain a composite cooked slurry; (2) the milk powder, probiotics and pomelo juice are uniformly mixed to obtain a nutrient material; (3) the nutrient material is added to the composite cooked slurry, and fully stirred to obtain the pomelo coarse grain rice slurry.

[0034] Comparative Example 3 A pomelo coarse grain rice slurry, by mass percentage, comprises the following raw materials: fermented slurry 75%, milk powder 12%, probiotic 0.3%, and the balance pomelo juice. The probiotic is composed of Bifidobacterium and lactic acid bacteria in a mass ratio of 0.8:1.

[0035] The preparation method of the fermented slurry is as follows: S1, super-micro powdering treatment is performed on rice to obtain rice powder with a particle size of 10-20 μm; S2, the rice powder and water are mixed into a slurry solution in a solid-liquid ratio of 1:6 g / mL, and then Lactobacillus plantarum and Saccharomyces cerevisiae are added, and the mixture is fermented at 40°C for 4.5 h to obtain the fermented slurry; wherein the addition amount of Lactobacillus plantarum accounts for 0.3% of the mass of the slurry solution, and the addition amount of Saccharomyces cerevisiae accounts for 0.1% of the mass of the slurry solution.

[0036] The preparation method of the above pomelo coarse grain rice slurry comprises the following steps: (1) the fermented slurry is boiled for 50 min, and after cooling to room temperature, a cooked slurry is obtained; (2) the milk powder, probiotic and pomelo juice are uniformly mixed to obtain a nutrient material; (3) the nutrient material is added to the cooked slurry, and the mixture is fully stirred and uniformly mixed to obtain the pomelo coarse grain rice slurry.

[0037] Comparative Example 4 A pomelo coarse grain rice slurry, by mass percentage, comprises the following raw materials: composite fermented slurry 87.7%, milk powder 12%, probiotic 0.3%. The probiotic is composed of Bifidobacterium and lactic acid bacteria in a mass ratio of 0.8:1.

[0038] The preparation method of the above pomelo coarse grain rice slurry comprises the following steps: (1) the composite fermented slurry is boiled for 50 min, and after cooling to room temperature, a composite cooked slurry is obtained; (2) the milk powder, probiotic and pomelo juice are uniformly mixed to obtain a nutrient material; (3) the nutrient material is added to the composite cooked slurry, and the mixture is fully stirred and uniformly mixed to obtain the pomelo coarse grain rice slurry.

[0039] In this example, the composite fermented slurry prepared in Example 3 is used.

[0040] Quality detection 1. The composite fermented slurry in Example 3, the composite slurry in Comparative Example 1, and the composite fermented slurry in Comparative Example 2 are detected for volatile flavor substances. The specific detection results are shown in Table 1.

[0041] Table 1 Volatile flavor substances

[0042] From Table 1, it can be seen that, compared with Comparative Example 1 and Comparative Example 2, Example 3 uses Lactobacillus plantarum and Saccharomyces cerevisiae for synergistic fermentation, and more volatile flavor substances are obtained, which can enrich the flavor of the shaddock coarse grain rice milk.

[0043] 2. Flavor sensory evaluation, specific results are shown in Table 2. Figs. 1-3 As can be seen from Table 2, the shaddock coarse grain rice milk in Example 6 has sufficient sweet and sour taste and grassy aroma; the shaddock coarse grain rice milk in Comparative Example 3 has almost no grassy aroma because buckwheat is not added; and the shaddock coarse grain rice milk in Comparative Example 4 has insufficient sweet and sour taste and fruit flavor because shaddock juice is not added.

[0044] Although the embodiments of the present application have been shown and described, it can be understood by those skilled in the art that various changes, modifications, replacements and modifications can be made to these embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A pomelo coarse grain rice milk, characterized in that Calculated by mass percentage, the raw materials include: 70-80% of compound fermentation pulp, 10-15% of milk powder, 0.2-0.5% of probiotics, and the balance of pomelo juice.

2. The pomelo coarse grain rice milk according to claim 1, characterized in that The probiotics include bifidobacteria and lactic acid bacteria, and the mass ratio of bifidobacteria to lactic acid bacteria is (0.5-1):

1.

3. The pomelo coarse grain rice milk according to claim 1, characterized in that The preparation method of the composite fermentation slurry is as follows: S1, ultrafine grinding the pretreated buckwheat and rice to obtain a composite powder; S2. The composite powder and clean water are mixed to form a slurry, and then Lactobacillus plantarum and Saccharomyces cerevisiae are added, and fermented at 35-45° C. for 4-5 hours to obtain a composite fermentation slurry.

4. The pomelo coarse grain rice milk according to claim 2, characterized in that In step S1, the mass ratio of the pretreated buckwheat to rice is 1:(8-10); and the particle size of the composite powder is 10-20 μm.

5. The pomelo coarse grain rice milk according to claim 2, characterized in that In step S1, the buckwheat is pretreated by putting the buckwheat into clean water, boiling it for 1-2 minutes, then taking it out, rinsing it with clean water, and drying it to obtain the pretreated buckwheat.

6. The pomelo coarse grain rice milk according to claim 2, characterized in that In step S2, the material-liquid ratio of the composite powder to clean water is 1:(5-8) g / mL.

7. The pomelo coarse grain rice milk according to claim 2, characterized in that In step S2, the amount of Lactobacillus plantarum added is 0.3% of the mass of the slurry, and the amount of Saccharomyces cerevisiae added is 0.1% of the mass of the slurry.

8. The method for preparing pomelo coarse grain rice milk according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) boiling the composite fermented pulp for 40-60 minutes and cooling it to room temperature to obtain a composite cooked pulp; (2) Evenly mixing the milk powder, probiotics and grapefruit juice to obtain a nutrient material; (3) Add nutrients to the composite cooked pulp and stir thoroughly to obtain pomelo coarse grain rice pulp.

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