Production technology of fermented glutinous rice yogurt

A production process and a technology for sour yogurt are applied in the field of production technology of rice-stuffed sour yogurt to achieve the effect of improving flavor

Inactive Publication Date: 2015-12-16
HUBEI SHENGLONGQING RICE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, patients with lactose intolerance cannot digest yogurt, which affects the yogurt market

Method used

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  • Production technology of fermented glutinous rice yogurt

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Experimental program
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Effect test

Embodiment 1

[0029] A production process of rice-brewed yogurt, comprising the following steps:

[0030] (1) Soaking: Soak glutinous rice in running water for 24-48 hours;

[0031] (2) Cooking: Rinse the glutinous rice with water after soaking, drain and steam for 8-10 minutes;

[0032] (3) Cooling: cool down the steamed glutinous rice with water to 25-30°C;

[0033] (4) Fermentation: add rice wine koji, the weight of the added rice wine koji is 0.1-0.5% of the weight of glutinous rice, mix the koji evenly; put the glutinous rice mixed with koji into a box and enter the fermentation room for fermentation, the fermentation temperature is 25-30 °C, ferment for 2-3 days to obtain raw juice rice wine; the obtained raw juice rice wine has a soluble solid content of more than 35%, an acidity of 0.4-0.6g / 100g in terms of lactic acid, and an alcohol content of 1.5-3.5%vol;

[0034] (5) Biological enzymatic hydrolysis: Grind the original juice rice wine with a colloid mill, the particle size afte...

Embodiment 2

[0039] A production process of rice-brewed yogurt, comprising the following steps:

[0040] (1) Soaking: Soak glutinous rice in running water for 24-48 hours; the quality of glutinous rice meets the control requirements of the national standard GB1354-2009;

[0041] (2) Cooking: Rinse the glutinous rice with water after soaking, drain and steam for 8-10 minutes; soak in running water to prevent the glutinous rice from becoming sour. Heart and glutinous rice are easy to disperse and not sticky;

[0042] (3) Cooling: Cool down the steamed glutinous rice with water, and disperse after cooling down to 25-30°C, so that there is no agglomeration;

[0043] (4) Fermentation: Add rice wine koji, the weight of the added rice wine koji is 0.1-0.5% of the weight of glutinous rice, mix the koji evenly; put the glutinous rice mixed with koji into a box and enter the fermentation room for fermentation, the glutinous rice mixed with koji should be It is advisable not to see the koji; the fe...

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Abstract

The invention discloses a production technology of fermented glutinous rice yogurt. The production technology comprises the following steps of (1) soaking, (2) cooking, (3) cooling, (4) fermenting, (5) biological enzymolysis, (6) inoculated culture, and (7) filling and sterilizing. According to the production technology, a traditional fermenting technology, a modern enzymolysis technology and a pure bacteria fermenting technology are used together in a fermenting process, flavor of products is improved, and nutrient absorption is facilitated. Shortcomings of milk products are overcome.

Description

Technical field: [0001] The invention relates to a production process of rice-brewed yoghurt, which belongs to the technical field of food processing technology. Background technique: [0002] Yogurt is a kind of milk product that uses milk as raw material, pasteurizes and then adds beneficial bacteria (starter) to the milk, and after fermentation, it is cooled and filled. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. However, patients with lactose intolerance cannot digest yogurt, which affects the yogurt market. Invention content: [0003] The object of the present invention is to provide a production process of rice-brewed yogurt to make up for the deficiencies of the prio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/46C12R1/225
Inventor 余超群万军
Owner HUBEI SHENGLONGQING RICE WINE
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