Fermentation type rice protein peptide beverage and preparation technology thereof

Abstract

The invention discloses a fermented rice protein peptide beverage and a preparation technology thereof, and belongs to the technical field of food processing. The fermented rice protein peptide beverage is prepared from the following raw materials: rice, alpha-amylase, a strain, a sweetening agent, an acidity regulator, rice protein peptide powder and a stabilizer. The rice protein peptide is adopted as a protein additive to be compounded with the cereal fermented milk, the unpleasant bitter taste of the peptide can be reduced, protein can be supplemented, and the intake of dietary fibers can be increased; the plant-derived protein peptide fermented beverage which is low in sensitivity, easy to digest and balanced in amino acid spectrum is obtained.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and specifically relates to a fermented rice protein peptide beverage and a preparation process thereof. Background Art

[0002] Rice protein peptide is one of the important products of deep processing of rice protein. It inherits the advantages of high nutritional value, low allergenicity, and easy digestion and absorption of rice protein, and also has its unique functional advantages, such as good solubility, cholesterol-lowering, blood pressure-lowering, promoting fat metabolism, enhancing physical strength and relieving fatigue. Therefore, it has a relatively broad prospect in the development of infant foods, health foods for the elderly, and functional beverages.

[0003] With people's higher pursuit of nutritious and healthy foods, ordinary protein-based nutritional supplements can no longer meet the needs of consumers. At the same time, people's understanding of the functional value of bioactive peptides has been further deepened. R & D personnel need to study the application of rice protein peptides in foods from the perspectives of sensory and health, and develop protein peptide products with both taste and convenience to meet the needs of different populations for oral peptide supplements. At present, the research on bioactive peptides in China is becoming increasingly active, but the key research objects are still soy protein peptides, collagen peptides, and rice protein. Soy protein peptides contain allergenic components (such as soy globulin, β-conglycinin) and are deficient in sulfur-containing amino acids. Collagen peptides lack tryptophan (essential amino acid) and are not high-quality proteins. Natural rice protein peptide products have not been widely used in industries such as functional foods and food additives. Therefore, the research and development of products containing rice protein peptides have important practical significance and broad application prospects.

[0004] Rice protein peptide is a protein hydrolysate obtained by the action of protease on rice concentrated protein. During the enzymatic hydrolysis process, the hydrophobic amino acid residues inside the protein are exposed, forming bitterness. At present, techniques such as selective separation, encapsulation and masking method, enzymatic method, and microbial fermentation method are used to reduce the bitterness of peptide products. Using rice protein peptide as a protein additive and compounding it with cereal fermented milk to obtain a fermented rice protein peptide beverage. The rice protein peptide beverage prepared by this method can reduce the unpleasant bitterness of peptides, and while supplementing protein, it can also increase the intake of dietary fiber. Summary of the Invention

[0005] The present invention provides a fermented rice protein peptide beverage and a preparation process thereof. This method uses rice protein peptide as a protein additive and compounds it with cereal fermented milk, which can not only reduce the unpleasant bitterness of peptides, but also supplement protein and increase the intake of dietary fiber.

[0006] The object of the present invention can be achieved by the following technical solutions:

[0007] A fermented rice protein peptide beverage is prepared from the following raw materials: rice, α-amylase, strains, sweeteners, acidity regulators, rice protein peptide powder, and stabilizers.

[0008] Further preferably, the strains are a combination of two or more of Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, and Lactobacillus paracasei.

[0009] Further preferably, the sweeteners are one or more of sucralose, erythritol, acesulfame potassium, aspartame, and high fructose syrup.

[0010] Further preferably, the acidity regulators are one or more of lactic acid, malic acid, and citric acid.

[0011] Further preferably, the rice protein peptide powder is derived from rice and is obtained by enzymatic extraction. The proportion of oligopeptides (molecular weight < 1000 Da) in the rice protein peptide is 85.6%.

[0012] Further preferably, the stabilizers are one or more of pectin, xanthan gum, sodium carboxymethyl cellulose, guar gum, and starch.

[0013] The present invention also provides a preparation process for a fermented rice protein peptide beverage, comprising the following steps:

[0014] (1) Mix rice flour and pure water in a mass ratio of (8 - 10):(35 - 42), stir evenly, and heat in a water bath to 50°C to obtain rice slurry.

[0015] (2) Put the rice slurry prepared in step (1) into an enzymatic hydrolysis tank, add α-amylase at 0.03 - 0.08% of the input amount of rice flour, and carry out liquefaction at 55 - 70°C for 2 - 4 h.

[0016] (3) Add the liquefied rice slurry from step (2) to a high-pressure homogenizer and homogenize at 20 - 50 MPa for 15 - 20 min.

[0017] (4) Sterilize the homogenized liquid at 90 - 100°C for 25 - 30 min.

[0018] (5) Cool down to 42°C or 37°C (suitable fermentation temperature), add 0.02 - 0.05% of strains based on the weight of the rice slurry, stir gently and evenly, ferment for 8 - 10 h, and stop fermentation when the pH reaches 3.8 - 4.2.

[0019] (6) Add rice protein peptide powder, sweetener and stabilizer to the fermented base material obtained in step (5), stir evenly to obtain the prepared liquid; calculated by weight percentage, the composition and content of this liquid are: fermented base material 8-12%, rice protein peptide powder 2-6%, sweetener 0.01-0.04%, stabilizer 0.3-0.6%, and the rest is water;

[0020] (7) Use an acidity regulator to adjust the pH of the liquid to 3.8;

[0021] (8) Add the prepared liquid to a high-pressure homogenizer for homogenization, and after filling, perform ultra-high temperature instantaneous sterilization at a temperature controlled at 125-135 °C for 4-6 s to obtain the finished product after sterilization.

[0022] Advantages of the present invention:

[0023] The present invention uses rice protein peptide as a protein additive to be compounded with cereal fermented milk, which can not only reduce the unpleasant bitterness of the peptide, but also supplement protein and increase the intake of dietary fiber; a plant-derived protein peptide fermented beverage with low allergenicity, easy digestion and a balanced amino acid profile is obtained. Specific embodiments

[0024] The following will combine the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the protection scope of the present invention.

[0025] Example 1

[0026] A preparation process of a fermented rice protein peptide beverage includes the following steps:

[0027] (1) Mix rice flour and pure water according to a mass ratio of 8:35, stir evenly, place in a water bath pot and heat to 50 °C to obtain rice milk;

[0028] (2) Put the rice milk obtained in step (1) into an enzymatic hydrolysis tank, add α-amylase according to 0.03% of the input amount of rice flour, and liquefy at 55 °C for 2 h;

[0029] (3) Add the liquefied rice milk in step (2) to a high-pressure homogenizer and homogenize at 20 MPa for 15 min;

[0030] (4) Sterilize the homogenized liquid at 90 °C for 25 min;

[0031] Cool down to 42°C, add 0.02% of Lactobacillus plantarum based on the weight of the rice slurry, stir gently and evenly, ferment for 8 h, and stop fermentation when the pH reaches 3.8;

[0032] (6) Add rice protein peptide powder, sucralose and pectin to the fermented base material obtained in step (5), stir evenly to obtain the prepared liquid; by weight percentage, the composition and content of this liquid are: fermented base material 8%, rice protein peptide powder 2%, sucralose 0.01%, pectin 0.3 - 0.6%, and the rest is water;

[0033] (7) Use an acidity regulator to adjust the pH of the liquid to 3.8;

[0034] (8) Add the prepared liquid to a high-pressure homogenizer for homogenization, and after filling, perform ultra-high temperature instantaneous sterilization at a temperature controlled at 125°C for 4 s to obtain the finished product after sterilization.

[0035] Example 2

[0036] A preparation process of a fermented rice protein peptide beverage, comprising the following steps:

[0037] (1) Mix rice flour and pure water in a mass ratio of 9:38, stir evenly, place in a water bath and heat to 50°C to obtain rice slurry;

[0038] (2) Put the rice slurry prepared in step (1) into an enzymatic hydrolysis tank, add α-amylase according to 0.05% of the input amount of rice flour, and perform liquefaction at 67°C for 3 h;

[0039] (3) Add the liquefied rice slurry in step (2) to a high-pressure homogenizer, and homogenize at 35 MPa for 18 min;

[0040] (4) Sterilize the homogenized liquid at 95°C for 28 min;

[0041] (5) Cool down to 37°C, add 0.03% of Streptococcus thermophilus based on the weight of the rice slurry, stir gently and evenly, ferment for 9 h, and stop fermentation when the pH reaches 4.0;

[0042] (6) Add rice protein peptide powder, erythritol and xanthan gum to the fermented base material obtained in step (5), stir evenly to obtain the prepared liquid; by weight percentage, the composition and content of this liquid are: fermented base material 10%, rice protein peptide powder 4%, erythritol 0.03%, xanthan gum 0.5%, and the rest is water;

[0043] (7) Use an acidity regulator to adjust the pH of the liquid to 3.8;

[0044] (8) Add the prepared liquid material into a high-pressure homogenizer for homogenization. After filling, perform ultra-high temperature instantaneous sterilization at a temperature controlled at 130 °C for 5 s. The finished product is obtained after sterilization.

[0045] Example 3

[0046] A preparation process of a fermented rice protein peptide beverage includes the following steps:

[0047] (1) Mix rice flour and pure water according to a mass ratio of 10:42, stir evenly, and heat in a water bath to 50 °C to obtain rice slurry.

[0048] (2) Put the rice slurry prepared in step (1) into an enzymatic hydrolysis tank, add α-amylase according to 0.08% of the input amount of rice flour, and perform liquefaction at 70 °C for 4 h.

[0049] (3) Add the liquefied rice slurry in step (2) into a high-pressure homogenizer and homogenize at 50 MPa for 20 min.

[0050] (4) Sterilize the homogenized liquid material at 100 °C for 30 min.

[0051] (5) Cool down to 42 °C, add 0.05% of Lactobacillus delbrueckii subsp. bulgaricus based on the weight of the rice slurry, stir gently and evenly, ferment for 10 h, and stop fermentation when the pH reaches 4.2.

[0052] (6) Add rice protein peptide powder, acesulfame potassium, and sodium carboxymethylcellulose to the fermented base material obtained in step (5), stir evenly to obtain the prepared liquid material. By weight percentage, the composition and content of this liquid material are: fermented base material 12%, rice protein peptide powder 6%, acesulfame potassium 0.04%, sodium carboxymethylcellulose 0.6%, and the rest is water.

[0053] (7) Use an acidity regulator to adjust the pH of the liquid material to 3.8.

[0054] (8) Add the prepared liquid material into a high-pressure homogenizer for homogenization. After filling, perform ultra-high temperature instantaneous sterilization at a temperature controlled at 135 °C for 6 s. The finished product is obtained after sterilization.

[0055] The above content is only an example and explanation of the present invention. Those skilled in the art of this technology can make various modifications, supplements, or use similar methods to substitute for the specific embodiments described, as long as they do not deviate from the invention or exceed the scope defined by this claim book, they should fall within the protection scope of the present invention.

Claims

1. A preparation process for a fermented rice protein peptide beverage, characterized in that, The following steps are involved: (1) mixing rice flour and pure water in proportion, stirring evenly, placing in a water bath and heating to 50° C. to obtain rice milk; (2) placing the rice milk obtained in step (1) into an enzymolysis tank, adding α-amylase, and liquefying; (3) adding the rice milk liquefied in step (2) into a high-pressure homogenizer for homogenization; (4) sterilizing the homogenized liquid; (5) cooling to 42° C. or 37° C., adding 0.02-0.05% of the bacterial strain by weight of the rice slurry, stirring gently, and fermenting for 8-10 h. When the pH reaches 3.8-4.2, the fermentation is stopped; (6) adding rice protein peptide powder, sweetener and stabilizer to the fermentation base obtained in step (5), stirring to obtain the prepared feed liquid; (7) using an acidity regulator to adjust the pH of the liquid to 3.8; (8) The prepared liquid is added into a high-pressure homogenizer for homogenization, and then ultra-high temperature instantaneous sterilization is performed after filling to obtain a finished product.

2. The preparation process of a fermented rice protein peptide beverage according to claim 1, wherein The mass ratio of rice flour to pure water in step (1) is (8-10):(35-42).

3. The preparation technology of a fermented rice protein peptide beverage according to claim 1, characterized in that, In step (2), α-amylase is added according to 0.03-0.08% of the amount of rice flour input, and liquefaction is carried out at 55-70° C. for 2-4 hours.

4. The preparation process of a fermented rice protein peptide beverage according to claim 1, wherein According to weight percentage, the composition and content of the feed liquid in step (6) are: 8-12% fermentation base material, 2-6% rice protein peptide powder, 0.01-0.04% sweetener, 0.3-0.6% stabilizer, and the rest is water.

5. The preparation process of a fermented rice protein peptide beverage according to claim 1, characterized in that, In step (8), the high temperature instantaneous sterilization temperature is controlled at 125-135°C and maintained for 4-6 seconds.

6. The preparation process of a fermented rice protein peptide beverage according to claim 1, characterized in that, The bacterial species are two or more of Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus acidophilus and Lactobacillus paracasei.

7. The preparation process of a fermented rice protein peptide beverage according to claim 1, characterized in that, The sweetener is one or more of sucralose, erythritol, acesulfame potassium, aspartame, and fructose syrup; the acidity regulator is one or more of lactic acid, malic acid, and citric acid.

8. The preparation process of a fermented rice protein peptide beverage according to claim 1, characterized in that, The rice protein peptide powder is derived from rice and is obtained by enzymatic extraction. The proportion of oligopeptides in the rice protein peptide is 85.6%.

9. The preparation process of a fermented rice protein peptide beverage according to claim 1, characterized in that, The stabilizer is one or more of pectin, xanthan gum, sodium carboxymethyl cellulose, guar gum and starch.

10. A fermented rice protein peptide beverage, characterized in that: Prepared according to the preparation process according to any one of claims 1 to 9.