阅读说明：本技术 一种燕麦酸米乳的制作方法 (Method for preparing oat sour rice milk ) 是由 武宁杰 孙红引 陈梦楠 张榆敏 张益顺 于 2020-04-27 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体是一种燕麦酸米乳的制作方法,包括以下步骤：S7.发酵：添加植物发酵剂,包括植物乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、湿嗜热链球菌、乳双歧杆菌等益生菌,添加量0.01-0.5%,发酵时间4-15h,温度35-45℃,具体条件根据物料特性和目标产品发酵程度,选择发酵剂条件；采用厌氧发酵与好氧发酵相比,由乳酸菌主导的厌氧发酵是最安全的发酵,因为无氧环境抑制好氧性霉菌、腐败菌的生长,但利于乳酸菌生长；乳酸菌在无氧环境下发酵产生大量乳酸、乳酸菌素等天然抑菌物质,抑制大部分有害菌的生长,防止霉菌毒素产生,从而保障发酵饲料的安全大量的乳酸还可以提高饲料的适口性,降低动物肠道pH值,促进消化吸收,抑制致病菌生长。(The invention relates to the technical field of food processing, in particular to a method for preparing oat sour rice milk, which comprises the following steps: s7, fermentation: adding plant leaven, including Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium lactis, etc., in an amount of 0.01-0.5%, fermenting for 4-15h at 35-45 deg.C, and selecting leaven condition according to material characteristics and fermentation degree of target product; compared with aerobic fermentation, anaerobic fermentation which is dominated by lactic acid bacteria is the safest fermentation because the anaerobic environment inhibits the growth of aerobic mold and putrefying bacteria but is beneficial to the growth of lactic acid bacteria; the lactobacillus is fermented in an anaerobic environment to generate a large amount of natural bacteriostatic substances such as lactic acid, lactobacillin and the like, so that the growth of most harmful bacteria is inhibited, and mycotoxin is prevented, thereby ensuring the safety of the fermented feed, and the large amount of lactic acid can also improve the palatability of the feed, reduce the pH value of animal intestinal tracts, promote digestion and absorption, and inhibit the growth of pathogenic bacteria.)

1. A method for preparing oat sour rice milk is characterized by comprising the following steps: the method comprises the following steps:

s1, baking: baking oat and rice in an oven at 120 ℃ for half an hour;

s2, soaking: respectively soaking oat and rice in water for two hours, and then mixing and grinding;

s3, an enzymolysis mode 1: adding 0.01-0.5% of compound enzyme preparation of compound medium-temperature amylase, high-temperature amylase, cellulase and protease into the slurry, and treating the slurry by adopting a gradient heating mode;

and (3) an enzymolysis mode 2: adding high-temperature amylase into the slurry, spraying the slurry in a high-temperature and high-pressure spraying mode, adding a complex enzyme preparation containing cellulase and protease, and preserving heat;

s4, fine grinding and homogenizing: the treated mixed slurry is sequentially ground through colloid;

s5, filtering: filtering impurities, wheat bran and the like in the slurry by adopting a 80-mesh metal net filtering mode;

s6, blending: according to the product requirements, white granulated sugar, maltose syrup, milk powder and the like are added or not added;

s7, fermentation: adding plant leaven, including probiotics such as Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus hygrothermus, Bifidobacterium lactis, etc., with addition amount of 0.01-0.5%, fermenting for 4-15h at 35-45 deg.C, and selecting leaven condition according to material characteristics and target product fermentation degree; s8, product 1: sterilizing the prepared instant oat rice milk powder slurry, adding a plant fermentation lactic acid bacteria agent, and fermenting to obtain pure plant-based oat acid rice milk;

s9, product 2: adding granulated sugar, a small amount of milk and whole milk powder or skim milk powder into the slurry prepared in S6, further sterilizing, adding yogurt starter, and fermenting to obtain fermented lactobacillus oat rice milk;

s10, product 3: adding fresh milk, white sugar and leaven into oat rice milk powder or non-sprayed slurry, and fermenting to obtain solidified or stirred oat sour rice milk.

2. The method for preparing oat sour rice milk according to claim 1, characterized in that: and in the S7, after the plant fermentation lactic acid bacteria agent is added, the temperature is kept at 40-45 ℃ during fermentation, and the fermentation time is 6-12H.

3. The method for preparing oat sour rice milk according to claim 1, characterized in that: in the S8, the instant oat rice milk powder slurry accounts for 70-80%, the granulated sugar accounts for 5-8%, the milk, the whole-time milk powder or the skim milk powder accounts for 3-5%, and the yogurt starter is added in an amount of 0.01-0.1%.

4. The method for preparing oat sour rice milk according to claim 1, characterized in that: in the S8, the fermentation temperature is 42 ℃, and the fermentation time is 6-12H.

5. The method for preparing oat sour rice milk according to claim 1, characterized in that: the S9 contains fresh milk 70-80%, instant oat rice milk 10-20%, white sugar 5-8%, and leaven 0.01-0.1%.

6. The method for preparing oat sour rice milk according to claim 1, characterized in that: in the S9, the temperature required by fermentation after the auxiliary materials are added is 42 ℃, and the fermentation time is 6-12H.

7. The method for preparing oat sour rice milk according to claim 1, characterized in that: in the S1, the temperature inside the oven is kept at 12 ℃ during baking, and the baking time is 30 min.

8. The method for preparing oat sour rice milk according to claim 1, characterized in that: in the enzymolysis mode 1 of S3, the temperature rise gradient is 50 ℃ for 10-30min, 60-65 ℃ for 10-30min and 70-75 ℃ for 20-30 min.

9. The method for preparing oat sour rice milk according to claim 1, characterized in that: in the enzymolysis mode 2 of S3, when the high-temperature amylase is added, the temperature of the high-temperature amylase is 95-105 ℃, before the complex enzyme preparation of the cellulase and the protease is added, the temperature of the slurry is reduced to 60-75 ℃, and the heat preservation time is 20min after the complex enzyme preparation of the cellulase and the protease is added.

10. The method for preparing oat sour rice milk according to claim 1, characterized in that: in the step S5, a metal filter screen is adopted as a filter screen for filtering the mixed slurry, and the mesh number of the metal filter screen is 80 meshes.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing oat sour rice milk.

Background

Rice is used as the crop with the highest and stable yield and strong adaptability in agricultural products, the crops in China basically realize the surplus conversion from long-term shortage to high harvest, and the precision processing and the comprehensive utilization of byproducts become a new way of rice. With the continuous improvement of living standard of people, the drink taking grains as raw materials is imperatively processed by adopting modern biotechnology.

The invention provides a preparation and application method of rice milk powder, and the Chinese patent number CN201910030005.1 discloses a preparation and application method of rice milk powder, which specifically comprises the following operation steps: s1: baking; s2: soaking; s3: grinding into thick liquid; s4: liquefying; s5: biochemical treatment; s6: homogenizing; s7: spray drying; s8: and (6) packaging.

However, the method for preparing the oat sour rice milk lacks the feeding and fine grinding of the sour rice milk, so that the grain residue contained in the sour rice milk is larger, the drinking taste is not good, the absorption of children and old people is not facilitated, and the wide popularization and popularization are not facilitated.

Chinese patent No. CN201910029911.X provides a method for preparing sour rice milk by using rice milk powder, which comprises the following steps: s1: preparing materials, namely weighing the following materials in percentage by weight: 10-40% of rice milk powder, 60-75% of RO water, 1-4% of white granulated sugar, 1-5% of auxiliary materials, 0.1-0.2% of CMC, and 0.02-0.04% of fermented lactic acid bacteria; s2: dissolving, namely adding the rice milk powder, the white granulated sugar and the auxiliary materials into RO water with the temperature of 40-50 ℃, and stirring for dissolving for later use; s3: sterilizing, heating the mixed solution in the S2 to 75-80 ℃, and preserving the heat for 20-30 minutes; s4: fermenting, namely adding the fermented lactic acid bacteria into the mixed solution in the S3, uniformly mixing and stirring, and then putting into a constant-temperature incubator at 40 ℃ for fermenting for 20-24 h; s5: blending, namely adding CMC into the filtrate in the S4; s6: and (4) filling, namely filling by using an aseptic filling machine.

However, the processing method for preparing the sour rice milk by using the rice milk powder has single fermentation type, so that the sour rice milk prepared by the method has poor taste and insufficient nutrient substances, and is not beneficial to wide popularization.

Disclosure of Invention

The invention aims to provide a method for preparing oat sour rice milk, which aims to solve the problem that the rice milk provided by the background art has large particles and is not easy to absorb by children and old people.

The technical scheme of the invention is as follows: a method for preparing oat sour rice milk comprises the following steps: the method comprises the following steps:

s1, baking: baking oat and rice in an oven at 120 ℃ for half an hour;

s2, soaking: respectively soaking oat and rice in water for two hours, and then mixing and grinding;

s3, an enzymolysis mode 1: adding 0.01-0.5% of compound enzyme preparation of compound medium-temperature amylase, high-temperature amylase, cellulase and protease into the slurry, and treating the slurry by adopting a gradient heating mode;

and (3) an enzymolysis mode 2: adding high-temperature amylase into the slurry, spraying the slurry in a high-temperature and high-pressure spraying mode, adding a complex enzyme preparation containing cellulase and protease, and preserving heat;

s4, fine grinding and homogenizing: the treated mixed slurry is sequentially ground through colloid;

s5, filtering: filtering impurities, wheat bran and the like in the slurry by adopting a 80-mesh metal net filtering mode;

s6, blending: according to the product requirements, white granulated sugar, maltose syrup, milk powder and the like are added or not added;

s7, fermentation: adding plant leaven, including probiotics such as Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus hygrothermus, Bifidobacterium lactis, etc., with addition amount of 0.01-0.5%, fermenting for 4-15h at 35-45 deg.C, and selecting leaven condition according to material characteristics and target product fermentation degree;

s8, product 1: sterilizing the prepared instant oat rice milk powder slurry, adding a plant fermentation lactic acid bacteria agent, and fermenting to obtain pure plant-based oat acid rice milk;

s9, product 2: adding granulated sugar, a small amount of milk and whole milk powder or skim milk powder into the slurry prepared in S6, further sterilizing, adding yogurt starter, and fermenting to obtain fermented lactobacillus oat rice milk;

s10, product 3: adding fresh milk, white sugar and leaven into oat rice milk powder or non-sprayed slurry, and fermenting to obtain solidified or stirred oat sour rice milk.

And in the S7, after the plant fermentation lactic acid bacteria agent is added, the temperature is kept at 40-45 ℃ during fermentation, and the fermentation time is 6-12H.

Further, in the S8, the ratio of the instant oat rice milk powder slurry to the instant oat rice milk powder slurry is 70-80%, the ratio of the granulated sugar to the instant oat rice milk powder slurry is 5-8%, the ratio of the milk, the whole milk powder or the skim milk powder is 3-5%, and the ratio of the added yoghurt starter is 0.01-0.1%.

Further, in the S8, the temperature during fermentation is 42 ℃, and the fermentation time is 6-12H.

Further, the ratio of the fresh milk in the S9 is 70-80%, the ratio of the instant oat rice milk is about 10-20%, the ratio of the added white granulated sugar is 5-8%, and the ratio of the leavening agent is 0.01-0.1%.

Furthermore, in the S9, the temperature required by the fermentation after the auxiliary materials are added is 42 ℃, and the fermentation time is 6-12H.

Further, in S1, the temperature inside the oven should be kept at 12 ℃ during baking, and the baking time is 30 min.

Further, in the enzymolysis mode 1 of S3, the temperature rise gradient is that the temperature is kept at 50 ℃ for 10-30min, the temperature is kept at 60-65 ℃ for 10-30min, and the temperature is kept at 70-75 ℃ for 20-30 min.

Further, in the enzymolysis mode 2 of S3, when the high-temperature amylase is added, the temperature of the high-temperature amylase is 95-105 ℃, before the complex enzyme preparation of the cellulase and the protease is added, the temperature of the slurry should be reduced to 60-75 ℃, and the heat preservation time is 20min after the complex enzyme preparation of the cellulase and the protease is added.

In S5, a metal screen is used as the screen for filtering the mixed slurry, and the mesh number of the metal screen is 80 meshes.

The invention provides a method for preparing oat sour rice milk by improvement, compared with the prior art, the method has the following improvements and advantages:

(1) by the special process of the method, the processed product has the special fragrance of oat and rice, is fine and smooth in taste, is fragrant and sweet, is rich in polysaccharide, polypeptide and crude fiber, has good digestion and absorption effects and rich nutrition, and is suitable for old people and children.

(2) The oat added by the method has rich B vitamins, nicotinic acid, folic acid and pantothenic acid, especially vitamin E, each 100 g of oat is up to 15 mg, in addition, the oat also contains saponin which is lack in cereal grains, the amino acid composition of protein is comprehensive, the content of 8 amino acids which are necessary for a human body is in the first position, particularly the content of lysine is up to 0.68 g, and various beneficial elements are beneficial to the health of the human body.

Drawings

The invention is further explained below with reference to the figures and examples:

FIG. 1 is a flow chart of the present invention.

Detailed Description

The present invention will be described in detail with reference to fig. 1, and the technical solutions in the embodiments of the present invention will be clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When a component is referred to as being "connected" to another component, it can be directly connected to the other component or intervening components may also be present. When a component is referred to as being "disposed on" another component, it can be directly on the other component or intervening components may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.