CN102613304B - Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore - Google Patents
Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore Download PDFInfo
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Abstract
本发明公开了一种富生物硒多益生菌发酵米乳及其制备方法，属于食品加工领域。本发明以大米或碎米、薏米、燕麦和小米等谷物为原料，从营养互补的原理、原料上采用了一定比例的乳粉，用现代工艺，研究和开发出既具备酸奶独有的风味和活性成分，又兼有谷物所含功能因子、风味的多菌种发酵型米乳产品。本发明不添加任何增稠剂，通过螺杆挤压膨化技术改变产品糊化度，优化不同谷物为原料的适宜酶解技术，采用多菌株共发酵方式提高生物硒富集、促进细菌素代谢量，并且提高产品在保质期内总菌数含量。
The invention discloses a fermented rice milk rich in biological selenium and multi-probiotic bacteria and a preparation method thereof, belonging to the field of food processing. The present invention uses grains such as rice or broken rice, barley, oats and millet as raw materials, adopts a certain proportion of milk powder from the principle of nutritional complementarity and raw materials, and uses modern technology to research and develop a yogurt that has both unique flavor and yoghurt flavor. It is a multi-strain fermented rice milk product with active ingredients, functional factors and flavors contained in grains. The invention does not add any thickening agent, changes product gelatinization degree through screw extrusion technology, optimizes suitable enzymolysis technology for different grains as raw materials, adopts multi-strain co-fermentation method to improve biological selenium enrichment and promote bacteriocin metabolism, And increase the total bacteria content of the product within the shelf life.
Description
Technical field
The present invention relates to a kind of fermentation rice breast and preparation method thereof, particularly a kind of rich Biological Selenium multi-probiotics fermentation rice breast and preparation method thereof.Belong to food processing field.
Background technology
Fermented beverage always is the field of domestic and international beverage industry primary study and exploitation, and its product has nutritious, mouthfeel uniqueness, characteristics such as market acceptance height.Probiotics fermention rice breast is a kind of novel nourishing healthy product, has catered to the food development trend and the propensity to consume, has flavour and abundant nutritive value.China is cereal production and consumption big country, and China's grain yield broke through 5.7 hundred million tons in 2011, and China's coarse cereals nutrition is comprehensive, value is high, be rich in the health care composition, and major part is not have pollution-free food contaminated, pure natural.In view of Chinese Consumer's requires to become increasingly conspicuous to health, safety and local flavor, therefore the Nutrious fermented rice breast of the suitable Chinese's taste of research and development not only has realistic meaning on satisfying the demands of consumers, and deep processing, the raising added value of cereal product had certain meaning.
China present stage numerous food product enterprise is all newborn at the rice of production Normal juice or fermented type, but there are problems in this series products in producing, circulate and storing.It at first is the hypotrophy face, most products are single rice dairy products, and wherein protein, calcium equal size all not as good as milk, can't satisfy the consumer who nutrition is had requirement, in addition, scarce selenium is worldwide problem, and China is in serious scarce selenium area, and therefore mending selenium is the food nutrient fortifying requisite measure, the mean intake of whole nation adult selenium only is 26.6ug/ day at present, far do not reach in the Chinese Soclety of Nutrition and stipulate, necessary intake 50ug of the day of adult and juvenile selenium, children 20-40ug.Therefore, how to improve its nutritive value, change nutritional labeling wherein, and make on its mouthfeel and more can be accepted become the emphasis of rice breast in process by consumers in general.Next is that product system instability (fat floating or generation precipitation) in circulation, storage is relatively more serious.The rice breast is to be medium with water, is a kind of emulsion system of main decentralized photo with grease, also has the carbohydrate and the part mineral matter of little molecular mass in this system; Materials such as the protein of big molecular mass, polysaccharide.Rice breast can shelf life is normal do not produce in preserving precipitation, not stratified, not have the come-up layer be a key point of producing, and also is the newborn important quality index of rice.Another key issue is a fermented type rice breast peculiar taste deficiency.Present fermented type rice breast peculiar taste shortcoming, milk powder that is added or fermentation produce lactic acid and cover, and therefore both can improve the newborn intrinsic local flavor of rice by amylase to the target hydrolysis of rice breast Normal juice, also can provide the best nutritional condition for probio grows.Be that rice breast viable count in the shelf-life is low at last.According to research reports, reach 10 when the bacterium number
6When cfu/mL was above, fermented product just can play prebiotic effect.Present most of enterprise adopts single bacterium or the fermentation of two bacterium to the rice breast, and the bacterium number descends rapidly in storage life, has had a strong impact on its benefit and has given birth to function.
Defibrination fermented type rice breast (Fu Liang for example, Wang Lili, Tian Lichun, Preparation of fermented rice milk, food and machinery, 2006,5:103-105), its process chart as shown in Figure 1, this method adopts high temperature pasting technique, reduce the product nutritional labeling, twice high temperature is bigger to the constant product quality influence simultaneously.The wayward gelatinization degree of high temperature pasting technique is changed significantly at narrower ground rice and water proportion gelatinization degree.This technology adopts the acid of double-bacterium ferment (lactobacillus acidophilus and lactobacillus bulgaricus) product lower, and grains of sand sense is arranged, and its product is difficult to control back acidifying in the shelf-life and bacterium is counted content
Enzymatic hydrolysis and fermentation type rice breast (Wu Hongyan and for example, Guo Chengyu, enzyme process preparation rice breast and stability study thereof, Chinese food journal, 2011,2:110-114), its process chart as shown in Figure 2, this method adopts two step enzymolysis, two step homogeneous to improve local flavor and system stability, has increased the complexity of technological operation, and strict control gelatinization point and time, otherwise uncooked rice flavor or power consumption height appear.This technology reaches at utmost protein hydrolysate by control enzyme amount, but albumen is formed and content after not considering hydrolysis, and later stage lactobacillus-fermented growth and flavor substance are formed the influence that brings.
At above problem, the present invention then forms and considers from lactic acid bacteria optimum growh, more excellent local flavor, and corn gluten protein is carried out the target hydrolysis, also reduces fermentation time simultaneously, enhances productivity.The twin-screw extruding and puffing technology that the present invention adopts can effectively improve gelatinization degree, improves product stability, expanded back product protein utilization height.And adopt 5 probiotics such as lactobacillus acidophilus, Lactobacillus plantarum, lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus rhamnosus fermentation technique altogether, not only can control rate of producing acid and back acidifying situation, also can improve the bacterium of product in the shelf-life and count content.
Summary of the invention
The object of the present invention is to provide a kind of rich Biological Selenium multi-probiotics fermentation rice breast and preparation method thereof, the preparation method of a kind of rich Biological Selenium multi-probiotics fermentation rice breast of the present invention is characterized in that may further comprise the steps:
(1) select materials: choose the yellow grain of nothing, black grain and the broken rice that goes mouldy and cereal as raw material, with running water that the raw material elutriation is clean respectively, remove impurity such as rice bran, sand grains, dry then;
(2) once pulverize: with pulverizer with raw material pulverizing to the 40-60 order;
(3) moisture is regulated: moisture content of raw material is controlled at 25-30%;
(4) twin-screw extrusion: raw material is carried out the twin-screw extrusion, and parameter is set to: rate of feeding is 100-120r/min, and the material amount of water is 15-18%, and swelling temperature is 150-170 ℃, and screw speed is 240-260r/min;
(5) secondary is pulverized: the material after expanded is processed into swelling powder with pulverizer;
(6) protease hydrolyzed: after swelling powder is dissolved in water, add neutral proteinase, alkali protease and flavor protease, carry out enzymolysis under the acting in conjunction of three kinds of enzymes, enzymolysis finishes after the enzyme that goes out, and drying promptly gets the swelling powder behind the enzymolysis;
(7) allotment: after the swelling powder behind the enzymolysis, milk powder and granulated sugar are done and mixed, with 50～70 ℃ of hot water dissolvings;
(8) homogeneous: the material after the dissolving that step (7) is obtained carries out homogeneous;
(9) sterilization: the material behind the homogeneous is sterilized cooling;
(10) mixed fungus fermentation: insert the mixed culture fermentation of carrying out of rich selenium lactobacillus acidophilus, Lactobacillus plantarum, lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus rhamnosus in the material after sterilization, after the fermentation ends, be cooled to 15-20 ℃ and keep 2h, sterile filling gets product;
Wherein, rich selenium lactobacillus acidophilus prepares by the following method: in the lactobacillus acidophilus fluid nutrient medium, add Na
2SeO
3, after the sterilization, be cooled to room temperature, insert lactobacillus acidophilus, 37 ℃ of cultivations, centrifugal, the results thalline promptly gets rich selenium lactobacillus acidophilus.
In the present invention, lactobacillus acidophilus (CICC6085), Lactobacillus plantarum (CICC20263), lactobacillus bulgaricus (CICC20251), streptococcus thermophilus (CICC20370) and Lactobacillus rhamnosus (CICC6152) are all bought from Chinese industrial microorganism fungus kind preservation administrative center (CICC).
Annotate: freeze-dried vaccine powder purchase or that preserve is added in the following corresponding culture medium, and 37 ℃ of fermentation 12h to the vigor recovery, can be used for the product fermentation.
Lactobacillus acidophilus (CICC6085) and Lactobacillus rhamnosus (CICC6152) culture medium: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
47H
2O 0.2g/L, MnSO
4H
2O 0.05g/L, pH 6.2-6.5,115 ℃ of sterilization 15min.
Lactobacillus plantarum (CICC20263) and lactobacillus bulgaricus (CICC20251) culture medium: casein peptone 10.0g/L, beef extract 10.0g/L, dusty yeast 5.0g/L, glucose 5.0g/L, sodium acetate 5.0g/L, citric acid diamines 2.0g/L, Tween 801.0g/L, K
2HPO
42.0g/L, MgSO
47H
2O 0.2g/L, MnSO
4H
2O 0.05g/L, CaCO
320.0g/L, pH6.8,115 ℃ of sterilization 15min.
Streptococcus thermophilus (CICC20370) culture medium: yeast extract 7.5g/L, peptone 7.5g/L, glucose 10g/L, KH
2PO
42g/L, tomato juice 100mg/L, Tween 80 0.5g/L, pH7.0,115 ℃ of sterilization 15min.
In the present invention, preferred, the raw material described in the step (1) comprises rice, the seed of Job's tears, oat and millet, and is preferred, and the interpolation part by weight of rice, the seed of Job's tears, oat and millet is 3: 1: 1: 2 (w/w).
In the present invention, preferred, in step (6), the enzyme concentration of the swelling powder neutral and alkali protease of every 100g is 0.5g, the neutral proteinase enzyme concentration is 0.8g, and the flavor protease enzyme concentration is 0.2g, is 50 ℃ at hydrolysis temperature, the pH value of solution value is to carry out enzymolysis under 7.8 the condition during hydrolysis, time, ammonia nitrogen content was 2.1% when being 2-3h, and enzymolysis finishes the enzyme after 100 ℃, 10min go out, drying promptly gets the swelling powder behind the enzymolysis.
In the present invention, preferred, in the step (7) swelling powder behind the enzymolysis, milk powder and granulated sugar done mix after, with 50～70 ℃ of hot water dissolvings, make the final concentration of swelling powder, milk powder, granulated sugar reach 20% (w/v), 5% (w/v) and 7% (w/v) respectively.
In the present invention, preferred, the homogenizing process operating temperature is 60 ℃ in the step (8), adopts one time homogeneous, and homogenization pressure is 10-40MPa, and granular size is below 50um behind the homogeneous.
In the present invention, preferred, the sterilization described in the step (9) is under 121 ℃, and sterilization 15min is cooled to below 40 ℃ afterwards.
In the present invention, preferably, the mixed proportion of rich selenium lactobacillus acidophilus, Lactobacillus plantarum, lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus rhamnosus is 2: 1: 1 in the step (10): 1: 2, the total addition level of mixed bacteria accounts for the 1-5% (v/v) of total fermentating liquid volume during fermentation, be preferably 3% (v/v), 37 ℃ of fermentation 12h.
In the present invention, adopt the lactobacillus acidophilus fermentation of rich selenium that Biological Selenium is provided, therefore preferred, rich selenium lactobacillus acidophilus prepares by the following method: in above-mentioned lactobacillus acidophilus fluid nutrient medium, add 100mg/L Na
2SeO
3Behind 115 ℃ of sterilization 15min, be cooled to room temperature, insert 1% (v/v) lactobacillus acidophilus, cultivate 24h for 37 ℃, organic selenium content can reach 40.15mg/L, conversion ratio is that 41.5% (conversion ratio is a maximum conversion rate herein, is subjected to property effects such as strain growth, and its conversion ratio is 29.8～41.5%, no matter minimum still maximum, it causes, and organic selenium content can reach more than the 200ug/L all the time in the product).The centrifugal 20min results of 8000rpm thalline is used for fermentation rice breast.Mix with the optimum mixture ratio example of fermentation rice breast according to bacterial strain, the addition of the lactobacillus acidophilus of rich selenium is 0.86% (v/v), can guarantee that organic selenium content is more than the 200ug/L in the finished product.
Further, the present invention also provides the fermentation rice breast that is prepared by above each described method.
The present invention is with rice or crack rice, cereal such as the seed of Job's tears, oat and millet is raw material, adopted a certain proportion of cow's milk from principle, the raw material of nutrition complement, use modern crafts, research and develop out and both possess exclusive local flavor of sour milk and active component, have the multi-strain fermentation type rice milk product of the contained function factor of cereal, local flavor again concurrently.Present technique is not added any thickener, change the product gelatinization degree by the screw extrusion technology, optimizing different cereal is the suitable zymolysis technique of raw material, adopts the fermentation mode raising Biological Selenium enrichment altogether of many bacterial strains, promotes bacteriocin metabolism amount, and improve product total bacteria count content in the shelf-life.
Many paddy rice breast that ferments uses biological method that the trophic structure and the trophic component of product have been produced profound influence when changing raw material mix, and because the health care that probio itself is had makes the nutritive value of product promote greatly.The rice breast that contains cow's milk is a very complicated colloidal dispersion, by multiple material, as compositions such as protein, fat, dextrin, cellulose, hemicellulose even cell fragments.In storage process, these materials or since the gravity effect sink, perhaps because each other collision, crosslinked association form big particle and sedimentation.A spot of precipitation or layering do not influence the sense organ of beverage, and be inevitable, if but precipitated and separated is more serious, surpassed the acceptable scope of consumer, then can reduce the organoleptic quality of product greatly, therefore how improving the newborn system stability of fermentation rice also is another object of the present invention place.
Major technique innovative point of the present invention is:
1, adopt Twin-Screw Extrusion Technology to improve starch burn degree and protein utilization rate, purpose is to improve product stability, shorten fermentation time and improve protein utilization rate;
The present invention uses dual-screw-stem machine to press puffing technique to compare with other food processing modes, main distinction be exactly under than the low moisture mass fraction (12%～22%) just starch gelatinization can take place, gelatinization degree reaches 98.55%, than enzyme process raising 12%.After the starch gelatinization, product quality softness, water imbibition increase, and have strengthened the effect with enzyme, therefore enter easier digestion behind the human body, and obviously are better than the product that adopts other foods processing techniques to obtain through its sense organ state of product of twin-screw extrusion.
2, adopt enzyme target technology for hydrolyzing to realize the best fermentation of lactic acid bacteria is controlled;
The present invention adopts the complex enzyme target technology for hydrolyzing is made up of alkali protease, neutral proteinase and flavor protease to improve the content of free amino acid and small peptide in the product, and the shortening fermentation time reaches 2-4h and improved product special flavour.
3, adopt 5 probiotics such as lactobacillus acidophilus (rich selenium), Lactobacillus plantarum (bacteriocinogeny), lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus rhamnosus fermentation technique altogether, improved the utilization rate of biologically active and selenium, improve the shelf-life of rice breast, improved the number of viable of probio.Wherein, Biological Selenium content reaches more than the 200ug/L, and can promote bacteriocin to form, and has guaranteed that the consumer also reduces the use amount of anticorrisive agent simultaneously to selenium intake, has improved the shelf-life, detected viable count be not less than 10 in 180 days
6CFU/mL.
The basic mechanical design feature index of product of the present invention:
1, Biological Selenium content is more than the 200ug/L in the product;
2, total viable count is not less than 10 in 180 days shelf-lifves
6CFU/L;
3, compare with traditional zymotic rice breast, the production cycle shortens 2-4h.
Description of drawings
Fig. 1 is a defibrination fermented type main production flow chart;
Fig. 2 is an enzymatic hydrolysis and fermentation type main production flow chart;
Fig. 3 is technological process of production figure of the present invention.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment, it should be understood that these embodiment only are used for the purpose of illustration, never limit protection scope of the present invention.
Bacterial classification involved in the present invention, raw material and enzyme:
Bacterial classification: lactobacillus acidophilus (CICC6085), Lactobacillus plantarum (CICC20263), lactobacillus bulgaricus (CICC20251), streptococcus thermophilus (CICC20370) and Lactobacillus rhamnosus (CICC6152) are all bought from Chinese industrial microorganism fungus kind preservation administrative center (CICC);
Raw material: rice, the seed of Job's tears, oat and millet can be bought from market and obtain, and milk powder is that common skimmed milk powder gets final product, and can buy from market to obtain.Granulated sugar is commercially available general white granulated sugar, and main component is a sucrose.
Neutral proteinase, alkali protease and flavor protease are bought letter (China) Investment Co., Ltd from Denmark Novi, and enzyme work is respectively neutral proteinase (enzymatic activity 1.5AU/g), alkali protease (enzymatic activity 3.0AU/g) and flavor protease (enzymatic activity 500LAPU/g).
Be used to cultivate the culture medium of lactobacillus acidophilus (CICC6085), Lactobacillus plantarum (CICC20263), lactobacillus bulgaricus (CICC20251), streptococcus thermophilus (CICC20370) and Lactobacillus rhamnosus (CICC6152) among the present invention:
Lactobacillus acidophilus (CICC6085) and Lactobacillus rhamnosus (CICC6152) culture medium: casein peptone 10g/L, meat soup extract 10g/L, yeast extract 5g/L, glucose 20g/L, Tween 80 1g/L, K
2HPO
42g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO
47H
2O 0.2g/L, MnSO
4H
2O 0.05g/L, pH 6.2-6.5,115 ℃ of sterilization 15min.
Lactobacillus plantarum (CICC20263) and lactobacillus bulgaricus (CICC20251) culture medium: casein peptone 10.0g/L, beef extract 10.0g/L, dusty yeast 5.0g/L, glucose 5.0g/L, sodium acetate 5.0g/L, citric acid diamines 2.0g/L, Tween 80 1.0g/L, K
2HPO
42.0g/L, MgSO
47H
2O 0.2g/L, MnSO
4H
2O 0.05g/L, CaCO
320.0g/L, pH6.8,115 ℃ of sterilization 15min.
Streptococcus thermophilus (CICC20370) culture medium: yeast extract 7.5g/L, peptone 7.5g/L, glucose 10g/L, KH
2PO
42g/L, tomato juice 100mg/L, Tween 80 0.5g/L, pH7.0,115 ℃ of sterilization 15min.
The preparation of embodiment 1 rich Biological Selenium multi-probiotics fermentation rice breast
Process chart of the present invention as shown in Figure 3.
Select materials: choose do not have yellow grain, black grain and the rice, the seed of Job's tears, oat and the millet that go mouldy be as raw material, with running water raw material eluriated totally respectively, removes impurity such as rice bran, sand grains, dry then.The part by weight of rice, the seed of Job's tears, oat and millet is 3: 1: 1 in the raw material: 2 (w/w).
Once pulverize: with pulverizer with raw material pulverizing to 50 order.
Moisture is regulated: moisture content of raw material is controlled at 25%.
The twin-screw extrusion: process conditions are rate of feeding 110r/min, material amount of water 15% (w/w), and 150 ℃ of swelling temperatures, screw speed 240r/min, the gelatinization degree of extrusion cereal is 98.55% under this condition.
Secondary is pulverized: the material after expanded is processed into swelling powder with pulverizer, when particle is thick, more easily reconstitutes; When particle was thin, mouthfeel was better.
Protease hydrolyzed: neutral proteinase, alkali protease and flavor protease acting in conjunction, at hydrolysis temperature is 50 ℃, the pH value of solution value is 7.8 during hydrolysis, and in every 100g swelling powder, the alkali protease enzyme concentration is 0.5g, the neutral proteinase enzyme concentration is 0.8g, the flavor protease enzyme concentration is 0.2g, and enzymolysis time is 3h, and ammonia nitrogen content is 2.1%, enzymolysis finishes the enzyme after 100 ℃, 10min go out, freeze drying.
Allotment: after swelling powder, milk powder and granulated sugar do to mix,, make that the final concentration of swelling powder, milk powder and granulated sugar is 20% (w/v) swelling powder and 5% (w/v) milk powder, 7% (w/v) granulated sugar with 50 ℃ of hot water dissolvings.
Homogeneous: operating temperature is 60 ℃, adopts one time homogeneous, and homogenization pressure is 20MPa, and particle will be below 50um behind the homogeneous.
Sterilization: with 121 ℃ of materials, the 15min sterilization of mixing.Be cooled to afterwards below 30 ℃.
Mixed fungus fermentation: adopt rich selenium lactobacillus acidophilus, Lactobacillus plantarum (CICC20263), lactobacillus bulgaricus (CICC20251), streptococcus thermophilus (CICC20370) and Lactobacillus rhamnosus 5 probiotics mixed culture fermentations such as (CICC6152), mixed proportion is 2: 1: 1: 1: 2 (v/v), total addition level during fermentation is 3% (v/v), 37 ℃ of fermentation 12h, after the fermentation ends, be cooled to 20 ℃ and keep 2h, sterile filling, finished product.
Annotate: freeze-dried vaccine powder purchase or that preserve is added in the above-mentioned corresponding culture medium, and 37 ℃ of fermentation 12h to the vigor recovery, can be used for the product fermentation.
The present invention adopts the lactobacillus acidophilus fermentation of rich selenium that Biological Selenium is provided, and therefore need carry out rich selenium to lactobacillus acidophilus (CICC6085) and handle.
The preparation of rich selenium lactobacillus acidophilus: in above-mentioned lactobacillus acidophilus fluid nutrient medium, add 100mg/LNa
2SeO
3, behind 115 ℃ of sterilization 15min, be cooled to room temperature, insert 1% (v/v) lactobacillus acidophilus, cultivate 24h for 37 ℃, organic selenium content can reach 40.15mg/L, and conversion ratio is 41.5%.The centrifugal 20min of 8000rpm results thalline is used for fermentation rice breast according to above-mentioned adding proportion, guarantees in the finished product more than the organic selenium content 200ug/L.
The preparation of embodiment 2 rich Biological Selenium multi-probiotics fermentation rice breasts
Process chart of the present invention as shown in Figure 3.
Select materials: choose do not have yellow grain, black grain and the rice, the seed of Job's tears, oat and the millet that go mouldy be as raw material, with running water raw material eluriated totally respectively, removes impurity such as rice bran, sand grains, dry then.The part by weight of rice, the seed of Job's tears, oat and millet is 3: 1: 1 in the raw material: 2 (w/w).
Once pulverize: with pulverizer with raw material pulverizing to 60 order.
Moisture is regulated: moisture content of raw material is controlled at 30%.
The twin-screw extrusion: process conditions are rate of feeding 100r/min, material amount of water 18% (w/w), and 170 ℃ of swelling temperatures, screw speed 260r/min, the gelatinization degree of extrusion cereal is 98.55% under this condition.
Secondary is pulverized: the material after expanded is processed into swelling powder with pulverizer, when particle is thick, more easily reconstitutes; When particle was thin, mouthfeel was better.
Protease hydrolyzed: neutral proteinase, alkali protease and flavor protease acting in conjunction, at hydrolysis temperature is 50 ℃, the pH value of solution value is 7.8 during hydrolysis, and in every 100g swelling powder, the alkali protease enzyme concentration is 0.5g, the neutral proteinase enzyme concentration is 0.8g, the flavor protease enzyme concentration is 0.2g, and enzymolysis time is 3h, and ammonia nitrogen content is 2.1%, enzymolysis finishes the enzyme after 100 ℃, 10min go out, freeze drying.
Allotment: after swelling powder, milk powder and granulated sugar do to mix,, make that the final concentration of swelling powder, milk powder and granulated sugar is 20% (w/v) swelling powder and 5% (w/v) milk powder, 7% (w/v) granulated sugar with 70 ℃ of hot water dissolvings.
Homogeneous: operating temperature is 60 ℃, adopts one time homogeneous, and homogenization pressure is 30MPa, and particle will be below 50um behind the homogeneous.
Sterilization: with 121 ℃ of materials, the 15min sterilization of mixing.Be cooled to afterwards below 30 ℃.
Mixed fungus fermentation: adopt rich selenium lactobacillus acidophilus, Lactobacillus plantarum (CICC20263), lactobacillus bulgaricus (CICC20251), streptococcus thermophilus (CICC20370) and Lactobacillus rhamnosus 5 probiotics mixed culture fermentations such as (CICC6152), mixed proportion is 2: 1: 1: 1: 2 (v/v), total addition level during fermentation is 5% (v/v), 37 ℃ of fermentation 12h, after the fermentation ends, be cooled to 20 ℃ and keep 2h, sterile filling, finished product.
Annotate: freeze-dried vaccine powder purchase or that preserve is added in the above-mentioned corresponding culture medium, and 37 ℃ of fermentation 12h to the vigor recovery, can be used for the product fermentation.
The present invention adopts the lactobacillus acidophilus fermentation of rich selenium that Biological Selenium is provided, and therefore need carry out rich selenium to lactobacillus acidophilus (CICC6085) and handle.
The preparation of rich selenium lactobacillus acidophilus: in above-mentioned lactobacillus acidophilus fluid nutrient medium, add 100mg/LNa
2SeO
3, behind 115 ℃ of sterilization 15min, be cooled to room temperature, insert 1% (v/v) lactobacillus acidophilus, cultivate 24h for 37 ℃, organic selenium content can reach 40.15mg/L, and conversion ratio is 41.5%.The centrifugal 20min of 8000rpm results thalline is used for fermentation rice breast according to above-mentioned adding proportion, guarantees in the finished product more than the organic selenium content 200ug/L.
The mensuration of the main performance index of test example 1 rich Biological Selenium multi-probiotics fermentation rice breast
The Biological Selenium content that the embodiment of the invention 1 and embodiment 2 is prepared fermentation rice breast is measured, the Biological Selenium assay adopts the method for the content of fluorescence spectrometry selenium among the GB 5009.93-2010, and the result shows that the content of product selenium of the present invention is 211ug/L.
Viable count to fermentation rice breast of the present invention has carried out trimestral METHOD FOR CONTINUOUS DETERMINATION, found that the total viable count of fermentation rice breast in three months is not less than 10
6CFU/L.
Bacterium is counted assay method: the method for plate culture count is measured the lactic acid bacteria number in rice Ruzhong.Adopt MRS culture medium and M17 culture medium to measure the Bacillus acidi lactici and the lactic acid coccus in fermentation rice Ruzhong respectively.First day lactobacillus acidophilus 7 * 10 after the fermentation ends
8CFU/L, Lactobacillus plantarum 7.8 * 10
8CFU/L, lactobacillus bulgaricus 6.9 * 10
8CFU/L, streptococcus thermophilus 5.9 * 10
8CFU/L and Lactobacillus rhamnosus 6.1 * 10
8CFU/L is placed on the 90th day lactobacillus acidophilus 4 * 10 in the refrigerator cold-storage
5CFU/L, Lactobacillus plantarum 6.2 * 10
5CFU/L, lactobacillus bulgaricus 1.3 * 10
4CFU/L, streptococcus thermophilus 2.1 * 10
4CFU/L and Lactobacillus rhamnosus 1.5 * 10
4CFU/L.Viable count is 1.069 * 10
6CFU/L rice breast.
The above only is the preferred embodiments of the present invention, only is illustrative for the purpose of the present invention, and nonrestrictive; Those of ordinary skills understand, and can carry out many changes to it in the spirit and scope that claim of the present invention limited, revise, even the equivalence change, but all will fall within the scope of protection of the present invention.
Claims (11)
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| CN102919941A (en) * | 2012-11-02 | 2013-02-13 | 黑龙江省麒麟工贸公司 | Method for preparing oat nonalcoholic beverage |
| CN103211163B (en) * | 2013-04-15 | 2014-09-17 | 刘良忠 | Processing method of deproteinized rice |
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| CN109549048A (en) * | 2019-01-14 | 2019-04-02 | 安徽顺鑫盛源生物食品有限公司 | A method of sour rice milk is made using rice emulsifiable powder |
| CN111296700A (en) * | 2020-03-09 | 2020-06-19 | 杨琼英 | A kind of oat fermented composite beverage and preparation method thereof |
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| CN112219975B (en) * | 2020-10-16 | 2022-10-28 | 湖南富硒壹号生态农业科技有限责任公司 | Preparation method of probiotic fermented rice milk |
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| CN1270217A (en) * | 1999-04-09 | 2000-10-18 | 安国卿 | Green-series functional beverages |
| CN1435132A (en) * | 2002-12-09 | 2003-08-13 | 卢勇 | Sour fermented rice milk apricot kernel beverage |
| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| CN101961126A (en) * | 2010-09-17 | 2011-02-02 | 沈哲明 | A rice lactic acid drink |
| CN102356912B (en) * | 2011-11-02 | 2013-03-13 | 黑龙江省龙蛙粮油进出口有限公司 | Preparation method of probiotic fermented rice milk |
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