CN106722061A - A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology - Google Patents

Abstract

The invention discloses a processing method of nutritious rice juice based on ultrafine crushing technology. The invention adopts modern food processing technologies such as ultrafine crushing technology and low-temperature fermentation technology, which improves the technical content of the rice industry and has high added value of the product; The nutrients contained therein are retained, the mouthfeel and taste are improved, and the beneficial effects of probiotic fermented products are also achieved. And the important technological conditions have been improved, and rice has been endowed with a new product form and unique flavor, which provides a new way for deep processing of rice and increasing economic value. The invention guarantees the particle size and uniformity of the product through the ultrafine crushing technology, simplifies the production process, and saves the production cost; the product is nutritious and healthy, has a beautiful appearance, unique flavor, is convenient and ready-to-eat, and has a good market prospect.

Description

A processing method of nutritional rice juice based on ultrafine crushing technology

technical field

The invention belongs to the technical field of food processing, and in particular relates to a processing method of nutritious rice juice based on ultrafine crushing technology.

Background technique

Cereal food is the main body of traditional Chinese diet, the main source of energy for the human body, and the most economical energy food. At the same time, it can also provide carbohydrates, protein, dietary fiber, vitamins and various minerals for the human body. its unique efficacy.

With the development of biotechnology today, the research and production of lactic acid bacteria has attracted more and more attention and attention. Lactic acid bacteria can maintain the micro-ecological balance of the intestinal tract; enhance the immune function of the body, prevent and inhibit tumor occurrence and other functions. Probiotic fermentation can improve the nutritional value of products and endow products with special flavors, which has great potential for development.

Modern people pursue a healthy diet, and new foods rich in nutrition have become a hot topic nowadays. The rice juice market is blank and has potential for development. The research and development of nutritional rice juice is a major trend, and it has become a new opportunity for the development of the food industry.

At the same time, probiotic rice juice products can not only fully retain the nutrients in the grains that are beneficial to human health, but also have a better taste, more convenient drinking, and easier absorption. It is hoped that through the birth of probiotic nutritional rice juice, people will re-understand the traditional food of grains and change the image of grains as "coarse grains" in people's minds. The product conforms to the traditional Chinese eating habits, and can also meet the nutritional supplement requirements of the current fast-paced life of people, and has the function of meal replacement. This technology ensures the particle size and uniformity of the product through ultra-fine crushing technology, simplifies the production process, saves production costs, and pays more attention to nature and health, and has a good market prospect.

Contents of the invention

Aiming at the problems existing in the prior art, the object of the present invention is to provide a processing method of nutritious rice juice based on ultrafine crushing technology.

The object of the present invention is achieved through the following technical solutions: a processing method based on the nutritional rice juice of ultrafine crushing technology, comprising the following steps:

1) Raw material selection

Choose fresh, plump, mildew-free, and natural-colored rice as raw material;

2) cleaning

Spray and wash the rice, drain and set aside;

3) Soak

Soak the rice in water at 60°C for 1 to 1.5 hours;

4) ultrafine refining

The soaked rice and water are subjected to ultrafine crushing to obtain rice milk, the processing power is 80W, and the processing time is 25-30 minutes; the rice milk is subjected to centrifugal filtration;

5) Rice slurry liquefaction

Adjust the pH of the rice juice obtained after filtering the rice milk to 5-6, add 12-16U/g of high-temperature-resistant α-amylase, put it into a thermostat for constant temperature liquefaction for 1 hour, and set the temperature at 95-98°C;

6) cooling

Cool the rice juice to 60°C;

7) Saccharification

Adjust the pH of the rice juice to 4.2-4.5, add 120-300U/g of medium-temperature glucoamylase, put it in an incubator for constant temperature liquefaction for 0.5h, and set the temperature at 60-65°C;

8) deployment

Add 1-2% of white sugar by mass; adjust the pH to 4.0-5.0; add 0.25-0.4% by mass of carboxymethyl cellulose (CMC) and xanthan gum compounded stabilizer; add 0.8-1.5% by mass A mixed emulsifier compounded with sucrose fatty acid ester and tripolyglycerol monostearate (PGE);

9) homogeneous

Perform high-speed shearing of the prepared rice juice for 30-40 minutes; then homogenize twice under a pressure of 40-50Mpa;

10) Packing

Divide the homogenized rice juice into 230ml bottles;

11) Sterilization

Sterilize at 85-90°C for 30 minutes; then rapidly cool to 37°C;

12) Vaccination

Add 0.1-0.15% of the compound strain of Lactobacillus bulgaricus and Streptococcus thermophilus in a mass percentage of 0.1-0.15%, and compound the Lactobacillus bulgaricus and Streptococcus thermophilus at a mass ratio of 1:2; seal and package the rice juice;

13) Fermentation

Put it in a 37°C incubator and ferment for 4 to 5 hours;

14) Storage

Transfer to 4 ℃ refrigeration.

Further, in step 3), the mass ratio of soaking rice to water is 1:10, and soaking at 60° C. for 1 hour.

Further, the carboxymethyl cellulose (CMC) added in the step 8) is controlled at 0.1-0.15% and xanthan gum is controlled at 0.15-0.25% compounded stabilizer; the added sucrose fatty acid ester is controlled A mixed emulsifier compounded at 0.1-0.3% and tripolyglycerol monostearate (PGE) at 0.7-1.2%.

Compared with prior art, the present invention has following advantage:

(1) It not only retains the nutrients therein, but also improves the taste and taste, and has the beneficial effect of probiotic fermented products. And the important technological conditions have been improved, and rice has been endowed with a new product form and unique flavor, which provides a new way for deep processing of rice and increasing economic value.

(2) The present invention adopts modern food processing new technologies such as ultrafine crushing technology and low-temperature fermentation technology, which improves the technical content of the rice industry, and the added value of the product is high;

(3) The present invention guarantees the particle size and the uniformity of the product through the ultrafine crushing technology, simplifies the production process, and saves the production cost;

(4) The product is nutritious and healthy, beautiful in appearance, unique in flavor, convenient and ready-to-eat, and has a good market prospect.

Description of drawings

Fig. 1 common fermented yoghurt drink particle size distribution figure;

Fig. 2 particle size distribution diagram of nutritional rice juice of the present invention.

detailed description

The present invention will be further described below in conjunction with the examples.

Example 1

1) Raw material selection

Choose fresh, plump, mildew-free, and natural-colored rice as raw material;

2) cleaning

Spray and wash the rice, drain and set aside;

3) Soak

Soak the rice in water at 60°C for 1.2h;

4) ultrafine refining

The soaked rice and water are subjected to ultrafine crushing to obtain rice milk, the processing power is 80W, and the processing time is 28 minutes; the rice milk is subjected to centrifugal filtration;

5) Rice slurry liquefaction

Adjust the pH of the rice juice obtained after filtering the rice milk to 5-6, add 12U/g of high-temperature-resistant α-amylase, put it in a thermostat for constant temperature liquefaction for 1 hour, and set the temperature to 95°C;

6) cooling

Cool the rice juice to 60°C;

7) Saccharification

Adjust the pH of the rice juice to 4.2, add 200U/g of medium-temperature glucoamylase, put it in an incubator for constant temperature and liquefy for 0.5h, and set the temperature to 62°C;

8) deployment

Add 1-2% white sugar; adjust pH to 4.0-5.0; add 0.25% carboxymethyl cellulose (CMC) and xanthan gum mixed stabilizer; add 1.2% sucrose fatty acid ester and triglycerin monohard A mixed emulsifier compounded with fatty acid ester (PGE);

9) homogeneous

The prepared rice juice was subjected to high-speed shearing for 40 minutes; then homogenized twice under a pressure of 45Mpa;

10) Packing

Divide the homogenized rice juice into 230ml bottles;

11) Sterilization

Sterilize at 90°C for 30 minutes; then rapidly cool to 37°C;

12) Vaccination

Inject 0.15% of Lactobacillus bulgaricus and Streptococcus thermophilus composite strains; seal and pack the rice juice;

13) Fermentation

Put it in a 37°C incubator and ferment for 4.5 hours;

14) Storage

Transfer to 4 ℃ refrigeration.

Example 2

1) Raw material selection

Choose fresh, plump, mildew-free, and natural-colored rice as raw material;

2) cleaning

Spray and wash the rice, drain and set aside;

3) Soak

Soak the rice in water at 60°C for 1.5 hours;

4) ultrafine refining

The soaked rice and water are subjected to ultrafine crushing to obtain rice milk, the processing power is 80W, and the processing time is 30 minutes; the rice milk is subjected to centrifugal filtration;

5) Rice slurry liquefaction

Adjust the pH of the rice juice obtained after filtering the rice milk to 5-6, add 13U/g of high-temperature-resistant α-amylase, put it in a thermostat for liquefaction at a constant temperature for 1 hour, and set the temperature to 98°C;

6) cooling

Cool the rice juice to 60°C;

7) Saccharification

Adjust the pH of the rice juice to 4.2-4.5, add 220U/g of medium-temperature glucoamylase, put it in an incubator for liquefaction at a constant temperature for 0.5h, and set the temperature at 65°C;

8) deployment

Add 1% to 2% white sugar; adjust PH to 4.6; add 0.4% carboxymethyl cellulose (CMC) and xanthan gum compounded stabilizer; add 0.9% sucrose fatty acid ester and triglycerol monostearin A mixed emulsifier compounded with acid ester (PGE);

9) homogeneous

The prepared rice juice was subjected to high-speed shearing, and the shearing time was 40 minutes; then, it was homogenized twice under a pressure of 50Mpa;

10) Packing

Divide the homogenized rice juice into 230ml bottles;

11) Sterilization

Sterilize at 88°C for 30 minutes; then rapidly cool to 37°C;

12) Vaccination

Inject 0.11% of Lactobacillus bulgaricus and Streptococcus thermophilus composite strains; seal and pack the rice juice;

13) Fermentation

Put it in a 37°C incubator and ferment for 4.5 hours;

14) Storage

Transfer to 4 ℃ refrigeration.

Example 3

1) Raw material selection

Choose fresh, plump, mildew-free, and natural-colored rice as raw material;

2) cleaning

Spray and wash the rice, drain and set aside;

3) Soak

Soak the rice in water at 60°C for 1 hour, and the mass ratio of soaked rice to water is 1:10;

4) ultrafine refining

The soaked rice and water are subjected to ultrafine crushing to obtain rice milk, the processing power is 80W, and the processing time is 25 minutes; the rice milk is subjected to centrifugal filtration;

5) Rice slurry liquefaction

Adjust the pH of the rice juice obtained after filtering the rice milk to 5, add 16U/g of high-temperature-resistant α-amylase, put it in a thermostat for liquefaction at a constant temperature for 1 hour, and set the temperature to 97°C;

6) cooling

Cool the rice juice to 60°C;

7) Saccharification

Adjust the pH of the rice juice to 4.5, add 300U/g of medium-temperature glucoamylase, put it in an incubator for liquefaction at a constant temperature for 0.5h, and set the temperature to 60°C;

8) deployment

Add 1% white sugar; adjust PH to 4.0; add 0.4% carboxymethyl cellulose (CMC) and xanthan gum composite mixed stabilizer; add 0.8% sucrose fatty acid ester and triglycerol monostearate ( PGE) compound mixed emulsifier;

9) homogeneous

The prepared rice juice was subjected to high-speed shearing, and the shearing time was 30 minutes; then, it was homogenized twice under a pressure of 40Mpa;

10) Packing

Divide the homogenized rice juice into 230ml bottles;

11) Sterilization

Sterilize at 85°C for 30 minutes; then rapidly cool to 37°C;

12) Vaccination

Add 0.1% of Lactobacillus bulgaricus and Streptococcus thermophilus composite strains, Lactobacillus bulgaricus and Streptococcus thermophilus are compounded according to the mass ratio of 1:2; the rice juice is sealed and packaged;

13) Fermentation

Place in a 37°C incubator for 4 hours of fermentation;

14) Storage

Transfer to 4 ℃ refrigeration.

Example 4

1) Raw material selection

Choose fresh, plump, mildew-free, and natural-colored rice as raw material;

2) cleaning

Spray and wash the rice, drain and set aside;

3) Soak

Soak the rice in water at 60°C for 1.2h;

4) ultrafine refining

The soaked rice and water are subjected to ultrafine crushing to obtain rice milk, the processing power is 80W, and the processing time is 27 minutes; the rice milk is subjected to centrifugal filtration;

5) Rice slurry liquefaction

Adjust the pH of the rice juice obtained after filtering the rice milk to 6, add 14U/g of high temperature-resistant α-amylase, put it into a thermostat for constant temperature liquefaction for 1 hour, and set the temperature to 97°C;

6) cooling

Cool the rice juice to 60°C;

7) Saccharification

Adjust the pH of the rice juice to 4.3, add 120U/g of medium-temperature glucoamylase, put it in an incubator for constant temperature and liquefy for 0.5h, and set the temperature to 63°C;

8) deployment

Add 2% white sugar; adjust PH to 5.0; add 0.3% carboxymethyl cellulose (CMC) and xanthan gum composite mixed stabilizer; add 1.5% sucrose fatty acid ester and triglycerol monostearate ( PGE) compound mixed emulsifier;

9) homogeneous

The prepared rice juice was subjected to high-speed shearing for 35 minutes; then homogenized twice under a pressure of 45Mpa;

10) Packing

Divide the homogenized rice juice into 230ml bottles;

11) Sterilization

Sterilize at 88°C for 30 minutes; then rapidly cool to 37°C;

12) Vaccination

Inject 0.1% of Lactobacillus bulgaricus and Streptococcus thermophilus complex strains; seal and pack the rice juice;

13) Fermentation

Place in a 37°C incubator and ferment for 5 hours;

14) Storage

Transfer to 4 ℃ refrigeration.

As shown in Fig. 1 and Fig. 2, the nutritional rice juice processed by the inventive method has the following product advantages:

(1) After fermentation, the pH of the rice juice is stable at 4-5, and the sugar content is about 10Brix;

(2) Compared with the unfermented rice juice, the fermented rice juice has only one peak after being analyzed by a particle size analyzer, and the diameter distance and average particle size are obviously smaller;

(3) Compared with yogurt fermented with probiotics, the fermented rice juice curve has three lines in one, with only one peak, which is more stable;

(4) The ultra-fine crushing technology is used to replace the traditional mechanical crushing and repeated sieving process, the product quality is high, the production cost is saved, and the production efficiency is high;

(5) The product system is stable, rich in nutrition, unique in flavor, nutritious and healthy, and has a good market prospect.

Claims (3)

1. a processing method based on the nutritional rice juice of ultrafine crushing technology, is characterized in that, comprises the following steps: 1) Raw material selection Choose fresh, plump, mildew-free, and natural-colored rice as raw material; 2) cleaning Spray and wash the rice, drain and set aside; 3) Soak Soak the rice in water at 60°C for 1 to 1.5 hours; 4) ultrafine refining The soaked rice and water are subjected to ultrafine crushing to obtain rice milk, the processing power is 80W, and the processing time is 25-30 minutes; the rice milk is subjected to centrifugal filtration; 5) Rice slurry liquefaction Adjust the pH of the rice juice obtained after filtering the rice milk to 5-6, add 12-16U/g of high-temperature-resistant α-amylase, put it into a thermostat for constant temperature liquefaction for 1 hour, and set the temperature at 95-98°C; 6) cooling Cool the rice juice to 60°C; 7) Saccharification Adjust the pH of the rice juice to 4.2-4.5, add 120-300U/g of medium-temperature glucoamylase, put it in an incubator for constant temperature liquefaction for 0.5h, and set the temperature at 60-65°C; 8) deployment Add 1-2% of white sugar by mass; adjust the pH to 4.0-5.0; add 0.25-0.4% by mass of carboxymethyl cellulose (CMC) and xanthan gum compounded stabilizer; add 0.8-1.5% by mass A mixed emulsifier compounded with sucrose fatty acid ester and tripolyglycerol monostearate (PGE); 9) homogeneous Perform high-speed shearing of the prepared rice juice for 30-40 minutes; then homogenize twice under a pressure of 40-50Mpa; 10) Packing Divide the homogenized rice juice into 230ml bottles; 11) Sterilization Sterilize at 85-90°C for 30 minutes; then rapidly cool to 37°C; 12) Vaccination Add 0.1-0.15% of the compound strain of Lactobacillus bulgaricus and Streptococcus thermophilus in a mass percentage of 0.1-0.15%, and compound the Lactobacillus bulgaricus and Streptococcus thermophilus at a mass ratio of 1:2; seal and package the rice juice; 13) Fermentation Put it in a 37°C incubator and ferment for 4 to 5 hours; 14) Storage Transfer to 4 ℃ refrigeration. 2. The processing method of nutritional rice juice based on ultrafine crushing technology as claimed in claim 1, characterized in that, in the step 3), the mass ratio of soaked rice to water is 1:10, and soaking at 60°C 1h. 3. A kind of processing method based on the nutritional rice juice of ultrafine crushing technology as claimed in claim 1, it is characterized in that, the carboxymethyl cellulose (CMC) added in described step 8) is controlled at 0.1～0.15 % and xanthan gum are controlled at 0.15-0.25%; the added sucrose fatty acid ester is controlled at 0.1-0.3% and tripolyglycerol monostearate (PGE) is controlled at 0.7-1.2%. mixed emulsifier.