Purple rice yoghourt and preparation method thereof

Abstract

The invention discloses purple rice yoghurt and a preparation method thereof. The purple rice yoghurt is prepared from the following components in parts by weight: 75-85 parts of raw milk, 15-25 parts of purple rice milk, 5-10 parts of purple rice grains, 2-8 parts of cane sugar, 4-6 parts of polydextrose, 0.1-0.2 part of a compound leavening agent and 0.4-0.8 part of a compound stabilizer. The preparation method comprises the following steps: mixing the raw materials according to the ratio, fermenting, and adding the purple rice milk and the purple rice grains to obtain the purple rice yoghourt. The raw materials are reasonably proportioned, the process treatment is proper, the polydextrose is added to improve the content of dietary fibers and prevent constipation, the purple rice flavor is achieved, nutrient substances of the purple rice are reserved, the taste is richer, and the health of human bodies is facilitated after drinking.

Description

Technical Field

[0001] This invention belongs to the field of fermented dairy product processing, specifically relating to a purple rice yogurt and its preparation method. Background Technology

[0002] Purple rice is warm in nature and sweet in taste. It enters the spleen, stomach, and lung meridians. Purple rice has the effects of nourishing blood and qi, and warming the spleen and stomach. It has a certain therapeutic effect on symptoms such as stomach cold pain, thirst, and frequent urination at night. Purple rice, also known as purple glutinous rice, bone-setting glutinous rice, and purple pearl, is a type of special rice and is known as the "top-grade rice". Purple rice grains are slender and have a purple skin. Purple rice is divided into two types: non-glutinous with a purple skin and white inside, and glutinous with purple inside and out. It has a fragrant and slightly sweet taste, and is sticky but not greasy. In addition, glutinous purple rice grains are large and plump, with strong stickiness. After being steamed, it is said to help heal broken bones. Moreover, purple rice is fragrant, shiny, soft, and delicious. It has high nutritional and medicinal value and has the effects of nourishing blood, strengthening the spleen, regulating the middle jiao, and treating neurasthenia. Purple rice contains abundant natural purple rice pigment, various trace elements, and vitamins, especially rich in iron, selenium, zinc, vitamin B1, and vitamin B2. In my country, purple rice is commonly known as "medicinal rice" or "postpartum rice," and is often used as a tonic for postpartum women and those who are weak or frail. Compared to ordinary white rice, purple rice has a higher nutritional value, providing not only basic protein, vitamins, dietary fiber, and minerals, but also abundant anthocyanins that have been proven to reduce the risk of serious diseases such as cancer and obesity, exhibiting anti-cancer, anti-inflammatory, anti-diabetic, and lipid-lowering biological activities.

[0003] Yogurt can prevent and relieve constipation because it contains a large number of probiotics, which can regulate the intestinal flora, accelerate intestinal peristalsis, thereby excreting metabolic waste and promoting the formation and excretion of stool, thus promoting digestion. It can also enhance gastrointestinal function because yogurt contains easily absorbed small molecules such as lactic acid, fatty acids, and amino acids, and the bifidobacteria in yogurt can effectively promote digestion and enhance appetite, thus improving gastrointestinal function. Furthermore, it can supplement the nutrients needed by people with lactose intolerance. However, commercially available yogurts often have a limited range of flavors and cannot meet the needs of the general public. Summary of the Invention

[0004] This invention addresses the aforementioned problems by providing a purple rice yogurt with health benefits. It has a smooth texture, contains added polydextrose to increase dietary fiber content and promote intestinal motility, and boasts the aroma and color of purple rice, giving the product a pleasant appearance. It also contains abundant nutrients beneficial to human health.

[0005] A purple rice yogurt is prepared by mixing the following ingredients in the indicated weight proportions: 75-85 parts raw milk, 15-25 parts purple rice paste, 5-10 parts purple rice grains, 2-8 parts sucrose, 4-6 parts polydextrose, 0.1-0.2 parts compound fermentation agent, and 0.4-0.8 parts compound stabilizer.

[0006] Furthermore, the purple rice paste is made by washing purple rice that is purplish-black in color, undamaged, free of impurities, free from mold and spoilage, and has a special aroma of purple rice with clean water, draining it, soaking it in twice the amount of warm water at 45°C for 3 hours, then adding 4 times the amount of water to grind it into a paste, and filtering it to obtain purple rice paste.

[0007] Furthermore, the purple rice grains are made by washing and draining plump, dark purple rice grains that are undamaged, free of impurities, free from mold and decay, and have a special aroma of purple rice. The rice grains are then soaked in twice the amount of warm water at 45°C for 1 hour, cooked for 30 minutes, left to rest for 30 minutes, and then cooked for another 30 minutes to obtain soft and thoroughly cooked purple rice grains.

[0008] Furthermore, the strain contains Lactobacillus bulgaricus and Streptococcus thermophilus in a 1:1 ratio.

[0009] Furthermore, the composite stabilizer is composed of gelatin, xanthan gum, and monoglyceride in a 1:1:1 ratio.

[0010] Furthermore, the raw milk is raw milk or other modified milk.

[0011] A method for preparing purple rice yogurt, characterized by comprising the following steps:

[0012] 1) Material preparation: Prepare all the raw materials according to their weight proportions;

[0013] 1) Ingredients: Emulsify and mix the sucrose, compound stabilizer and polydextrose in the specified proportions with a small amount of raw materials, then add the remaining raw material emulsion and stir until uniform;

[0014] 2) Homogenization: Preheat the uniformly mixed raw materials to 65℃ and homogenize them under a pressure of 20-25MPa for 20 minutes;

[0015] 3) Sterilization: After homogenization, heat to 90℃ and maintain for 20 minutes for sterilization, then cool to 42-43℃ for later use;

[0016] 3) Inoculation and filling: Inoculate the sterilized liquid with 2% to 4% compound fermentation agent according to the ratio, and then fill it.

[0017] 4) Fermentation: After filling, the contents are sent to the fermentation chamber. The fermentation temperature is 41-43℃. Fermentation lasts for 2-4 hours until the acidity reaches about 80°T, which is the end of the fermentation process. Then, the fermentation is terminated.

[0018] 5) Cooling: Cool the fermented product down and refrigerate it at 0-4℃ for 24 hours to complete the ripening process;

[0019] 6) Assembly: Mix the cooked and cooled purple rice paste and purple rice grains in the correct proportions, add them to the set yogurt, and reseal.

[0020] Compared with other yogurts, the beneficial effects of this invention are as follows:

[0021] 1. This invention provides a purple rice yogurt and its preparation method, wherein a composite stabilizer is added to stabilize the yogurt's texture and make it smooth.

[0022] 2. Adding polydextrose, a type of dietary fiber, can lubricate the intestines, promote bowel movements, and make the yogurt healthier.

[0023] 3. Adding purple rice paste and purple rice grains effectively preserves the nutrients of purple rice, creating a different texture from solid yogurt and making the taste richer.

[0024] 4. This invention is simple to process, has a mature technology, tastes good, is convenient to eat, is beneficial to human health, and meets people's requirements. Detailed Implementation

[0025] Example 1

[0026] A purple rice yogurt, characterized by the following proportions of raw materials by weight: 75 parts raw milk, 15 parts purple rice paste, 5 parts purple rice grains, 2 parts sucrose, 4 parts polydextrose, 0.1 parts compound fermentation agent, and 0.4 parts compound stabilizer.

[0027] The specific steps are as follows:

[0028] 1) Material preparation: Prepare all the raw materials according to their weight proportions;

[0029] 1) Ingredients: Emulsify and mix the sucrose, compound stabilizer and polydextrose in the specified proportions with a small amount of raw materials, then add the remaining raw material emulsion and stir until uniform;

[0030] 2) Homogenization: Preheat the uniformly mixed raw materials to 65℃ and homogenize them under a pressure of 20-25MPa for 20 minutes;

[0031] 3) Sterilization: After homogenization, heat to 90℃ and maintain for 20 minutes for sterilization, then cool to 42-43℃ for later use;

[0032] 3) Inoculation and filling: Inoculate the sterilized liquid with 2% to 4% compound fermentation agent according to the ratio, and then fill it.

[0033] 4) Fermentation: After filling, the contents are sent to the fermentation chamber. The fermentation temperature is 41-43℃. Fermentation lasts for 2-4 hours until the acidity reaches about 80°T, which is the end of the fermentation process. Then, the fermentation is terminated.

[0034] 5) Cooling: Cool the fermented product down and refrigerate it at 0-4℃ for 24 hours to complete the ripening process;

[0035] 6) Assembly: Mix the cooked and cooled purple rice paste and purple rice grains in the correct proportions, add them to the set yogurt, and reseal.

[0036] Example 2

[0037] A purple rice yogurt, characterized by the following proportions of raw materials by weight: 70 parts raw milk, 20 parts purple rice paste, 7 parts purple rice grains, 6 parts sucrose, 5 parts polydextrose, 0.1 parts compound fermentation agent, and 0.6 parts compound stabilizer.

[0038] The specific steps are as follows:

[0039] 1) Material preparation: Prepare all the raw materials according to their weight proportions;

[0040] 1) Ingredients: Emulsify and mix the sucrose, compound stabilizer and polydextrose in the specified proportions with a small amount of raw materials, then add the remaining raw material emulsion and stir until uniform;

[0041] 2) Homogenization: Preheat the uniformly mixed raw materials to 65℃ and homogenize them under a pressure of 20-25MPa for 20 minutes;

[0042] 3) Sterilization: After homogenization, heat to 90℃ and maintain for 20 minutes for sterilization, then cool to 42-43℃ for later use;

[0043] 3) Inoculation and filling: Inoculate the sterilized liquid with 2% to 4% compound fermentation agent according to the ratio, and then fill it.

[0044] 4) Fermentation: After filling, the contents are sent to the fermentation chamber. The fermentation temperature is 41-43℃. Fermentation lasts for 2-4 hours until the acidity reaches about 80°T, which is the end of the fermentation process. Then, the fermentation is terminated.

[0045] 5) Cooling: Cool the fermented product down and refrigerate it at 0-4℃ for 24 hours to complete the ripening process;

[0046] 6) Assembly: Mix the cooked and cooled purple rice paste and purple rice grains in the correct proportions, add them to the set yogurt, and reseal.

[0047] Example 3

[0048] A purple rice yogurt, characterized by the following proportions of raw materials by weight: 85 parts raw milk, 25 parts purple rice paste, 10 parts purple rice grains, 8 parts sucrose, 6 parts polydextrose, 0.2 parts compound fermentation agent, and 0.8 parts compound stabilizer.

[0049] The specific steps are as follows:

[0050] 1) Material preparation: Prepare all the raw materials according to their weight proportions;

[0051] 1) Ingredients: Emulsify and mix the sucrose, compound stabilizer and polydextrose in the specified proportions with a small amount of raw materials, then add the remaining raw material emulsion and stir until uniform;

[0052] 2) Homogenization: Preheat the uniformly mixed raw materials to 65℃ and homogenize them under a pressure of 20-25MPa for 20 minutes;

[0053] 3) Sterilization: After homogenization, heat to 90℃ and maintain for 20 minutes for sterilization, then cool to 42-43℃ for later use;

[0054] 3) Inoculation and filling: Inoculate the sterilized liquid with 2% to 4% compound fermentation agent according to the ratio, and then fill it.

[0055] 4) Fermentation: After filling, the contents are sent to the fermentation chamber. The fermentation temperature is 41-43℃. Fermentation lasts for 2-4 hours until the acidity reaches about 80°T, which is the end of the fermentation process. Then, the fermentation is terminated.

[0056] 5) Cooling: Cool the fermented product down and refrigerate it at 0-4℃ for 24 hours to complete the ripening process;

[0057] 6) Assembly: Mix the cooked and cooled purple rice paste and purple rice grains in the correct proportions, add them to the set yogurt, and reseal.

[0058] For those skilled in the art, this invention is obviously not limited thereto, and appropriate modifications can be made without departing from the scope of this invention. However, simple modifications and substitutions are protected by this invention. This description only uses specific examples to further illustrate the invention and is not limited to these three examples.

Claims

1. A purple rice yogurt, characterized in that, The raw materials are proportioned by weight parts as follows: raw milk 75-85 parts, purple rice slurry 15-25 parts, purple rice grains 5-10 parts, sucrose 2-8 parts, polyglucose 4-6 parts, compound leavening agent 0.1-0.2 parts, and compound stabilizer 0.4-0.8 parts.

2. The purple rice yogurt according to claim 1, characterized in that, The purple rice slurry is prepared by washing purple rice with clean water, draining, soaking in 2 times the amount of 45 DEG C warm water for 3 hours, adding 4 times the amount of water to grind into slurry, and filtering.

3. The purple rice yogurt according to claim 1, characterized in that, The purple rice grains are prepared by washing purple rice with clean water, draining, soaking in 2 times the amount of 45 DEG C warm water for 1 hour, boiling for 30 minutes, standing for 30 minutes, and then boiling for another 30 minutes to obtain soft and glutinous purple rice grains.

4. The purple rice yogurt according to claim 1, characterized in that, The compound leavening agent is composed of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:

1.

5. The purple rice yogurt according to claim 1, characterized in that, The compound stabilizer is composed of gelatin, xanthan gum and monoglyceride in a ratio of 1:1:

1.

6. The amaranth yogurt according to claim 1, characterized in that, The raw milk is raw cow milk or other prepared milk.

7. A method of preparing the purple rice yogurt according to claim 1, characterized in that, The method comprises the following steps: 1) preparing raw materials by weight parts; 1) proportioning: proportioning sucrose, compound stabilizer and polyglucose by weight parts, mixing and homogenizing, adding the remaining raw milk, and stirring to homogeneity; 2) homogenizing: preheating the homogenized mixture to 65 DEG C, and homogenizing at a pressure of 20-25 MPa for 20 minutes; 3) sterilizing: sterilizing the homogenized mixture at 90 DEG C for 20 minutes, and cooling to 42-43 DEG C for standby; 3) inoculating and filling: inoculating the sterilized mixture with 2-4% compound leavening agent, and filling; 4) fermenting: sending the filled mixture into a fermentation room, fermenting at a temperature of 41-43 DEG C for 2-4 hours until the acidity reaches 80 DEG T, and terminating fermentation; 5) cooling: cooling the fermented product, and storing at 0-4 DEG C for 24 hours to complete the post-fermentation process; 6) combining: mixing the cooled purple rice slurry and purple rice grains in a certain proportion, and adding to the set yogurt.