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Preparation method of fermented glutinous rice yoghurt

A technology of fermented rice and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of not easy to store, short product shelf life, and unfavorable for large-scale industrial production, and achieve strong implementability and good stability Effect

Active Publication Date: 2015-11-25
蒙牛乳制品(天津)有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing fermented fermented yoghurt is made by simply mixing fermented fermented glutinous rice with yogurt. The quality of the products produced in this way is not easy to control, and the shelf life of the product is short. The shelf life can only reach 5-7 days at most under the storage condition of 2-6°C.
This is neither easy to store nor conducive to large-scale industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Raw materials.

[0016] 1.1. Raw materials for fermented rice sauce:

[0017] Brewed rice grains: 30 kg;

[0018] Thickener: 0.15 kg of carrageenan;

[0019] Starch: 2 kg;

[0020] High fructose syrup: 30 kg;

[0021] Fermented glutinous rice supernatant: 37.85 kg.

[0022] 1.2. Raw material of yogurt:

[0023] Milk: 80 kg;

[0024] White sugar: 9 kg;

[0025] Whey protein powder: 2 kg;

[0026] Thickener: 0.2 kg of pectin, 0.1 kg of agar.

[0027] 2. Preparation method.

[0028] 2.1. Preparation method of fermented rice sauce:

[0029] a. Mix starch with water at a temperature of 4°C to obtain mixture A;

[0030] b. Mix high fructose syrup and thickener to obtain mixture B;

[0031] c. Add mixture A to the fermented glutinous rice grains and mix well, then heat up to 70°C, keep warm for 15 minutes to gelatinize the starch, and finally add mixture B and mix well to obtain the mixture;

[0032] d. Sterilize the mixed materials at a temperature of 90° C. f...

Embodiment 2

[0041] 1. Raw materials.

[0042] 1.1. Raw materials for fermented rice sauce:

[0043] Brewed rice grains: 50 kg;

[0044] Thickener: 0.3 kg of carrageenan;

[0045] Starch: 0.6 kg;

[0046] High sugar syrup: 14 kg;

[0047] White sugar: 11 kg;

[0048] Fermented glutinous rice supernatant: 24.1 kg.

[0049] 1.2. Raw material of yogurt:

[0050] Milk: 85 kg;

[0051] White sugar: 7 kg;

[0052] Whey protein powder: 1 kg;

[0053] Starch: 0.93 kg;

[0054] Thickener: 0.03 kg of pectin, 0.04 kg of agar.

[0055] 2. Preparation method.

[0056] 2.1. Preparation method of fermented rice sauce:

[0057] a. Mix starch with water at a temperature of 15° C. to obtain mixture A;

[0058] b. Mix high fructose syrup and thickener to obtain mixture B;

[0059] c. Add mixture A to the fermented glutinous rice grains and mix well, then heat up to 70°C, keep warm for 10 minutes to gelatinize the starch, and finally add mixture B and mix well to obtain the mixed material;

[0...

Embodiment 3

[0069] 1. Raw materials.

[0070] 1.1. Raw materials for fermented rice sauce:

[0071] Brewed rice grains: 70 kg;

[0072] Thickener: 0.45 kg of carrageenan;

[0073] Starch: 0.1 kg;

[0074] White sugar: 20 kg;

[0075] Water: 9.45 kg.

[0076] 1.2. Raw material of yogurt:

[0077] Milk: 90 kg;

[0078] White sugar: 6 kg;

[0079] Whey protein powder: 0.2 kg;

[0080] Starch: 1.6 kg;

[0081] Thickener: 0.05 kg pectin, 0.05 kg agar.

[0082] 2. Preparation method.

[0083] 2.1. Preparation method of fermented rice sauce:

[0084] a. Mix starch with water at a temperature of 25° C. to obtain mixture A;

[0085] b. Mix high fructose syrup and thickener to obtain mixture B;

[0086] c. Add mixture A to the fermented glutinous rice grains and mix evenly, then heat up to 70°C, keep warm for 12 minutes to gelatinize the starch, finally add mixture B and mix evenly to obtain the mixed material;

[0087] d. Sterilize the mixed material at a temperature of 95° C. for 10 m...

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Abstract

The invention provides a preparation method of fermented glutinous rice yoghurt. The preparation method comprises the following steps: evenly mixing the following raw materials in parts by weight: 30 to 70 parts of fermented glutinous rice, 0.1 to 0.45 part of thickening agent, 0.1 to 2 parts of starch, 20 to 30 parts of high fructose syrup and / or white granulate sugar, and 9 to 38 parts of water and / or fermented glutinous rice supernate, sterilizing the mixture at a temperature of 90 to 95 DEG C for 10 to 15 minutes so as to obtain fermented glutinous rice sauce; and mixing the obtain fermented glutinous rice sauce with yoghurt according to a mass ratio of 1:(5-19) at a temperature of 15 to 25 DEG C; wherein the thickening agent is one or more of carrageenan, pectin, xanthan gum, locust bean gum and guar gum. The total content of solids in yoghurt is in a range of 18 to 22.5%. The prepared fermented glutinous rice yoghurt can be stably stored under a refrigeration condition, is suitable for massive industrial production, and can be stored for 21 days at a temperature of 2 to 6 DEG C.

Description

technical field [0001] The invention relates to a method for preparing yogurt, in particular to a method for preparing yogurt containing fermented rice grains. Background technique [0002] Jiuniang is a flavor food made from glutinous rice or rice fermented by yeast. The fermented glutinous rice tastes sweet and mellow, contains sugar, organic acid, vitamin B1, B2, etc., can benefit qi, promote body fluid, activate blood, and has very little ethanol content, so it is very popular among people. [0003] As a representative of a healthy diet, yogurt is enriching its variety, and the flavor of yogurt products is also undergoing endless changes. Fermented fermented yogurt, as a brand-new product, is rich in the nutrition and health of yogurt, and at the same time has the delicious taste of fermented glutinous rice. It is a new, healthy and delicious product. Most of the existing fermented fermented yoghurt is made by simply mixing fermented fermented glutinous rice with yogur...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 冷佳牛天娇孙健刘爱萍
Owner 蒙牛乳制品(天津)有限责任公司
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