Preparation method of high-protein low-phytate plant-type rice bran yoghurt

Abstract

The invention discloses a preparation method of high-protein low-phytate plant-type rice bran yoghurt. The preparation method comprises the following steps of: milling brown rice to obtain germ flour, adding sodium bicarbonate, performing puffing, and performing cooling to room temperature for standby application; performing ultra-fine pulverization by a wet method on the rice bran after stabilization treatment, performing screening through a 100-mesh sieve to obtain rice bran powder; mixing the rice bran powder with beer yeast powder and water, and performing colloid milling; performing filtration through a gauze to obtain filtrate; adding cellulase into the filtrate, and performing water-bath hydrolysis under the condition of 50-60 DEG C for 1-1.5h; performing cooling to 40-50 DEG C, adding phytase, and performing hydrolysis for 1-1.5h so as to obtain enzymatic hydrolyzate; adding a stabilizer and white granulated sugar into the enzymatic hydrolyzate and performing uniform mixing to obtain blending liquid; raising the temperature of the blending liquid to 90-100 DEG C, maintaining the temperature for 15-20min, and performing cooling to obtain sterilizing liquid; adding lactobacillus and streptococcus thermophilus into the sterilizing liquid of 50 DEG C and performing standing for 20-40 min; and adding feed liquid after inoculation and activation into a yogurt bottle, performing fermentation, taking out the fermented feed liquid, placing the taken-out feed liquid into a post-fermentation room of 4 DEG C, and performing standing for 8h or above so that the rice bran yoghurt can be eaten.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of vegetable yoghurt. Background technique [0002] Rice bran is rich in nutrients, such as cellulose, hemicellulose, vitamins, fats and minerals, and its protein content is between 14% and 17%. Rice bran is listed as insufficient by the Food and Agriculture Organization of the United Nations (FAO). resources utilized. my country has an annual output of 20 million tons of rice bran resources. At present, my country's comprehensive utilization of rice bran is mainly limited to processing feed and a small amount of rice bran oil production. The utilization rate of rice bran is only about 15%. [0003] During the brewing process of beer, a large amount of yeast by-products will be produced. For a medium-sized enterprise with an annual production scale of 50,000 tons, the waste yeast pulp can reach 750-1,000 tons. Many beer companies in our country now...

AI Technical Summary

Problems solved by technology

[0004] At this stage, cereal protein beverages have been successfully developed for vegetable protein beverages, but the phytate content in such vegetable protein beverages is relatively high, reaching 1.6mg / g. Phytate not only affects the utilization of protein, starch and fat, but also affects Seriously inhibit the absorption of mineral elements such as calcium, iron, zinc, etc., which is one of the important reasons for causing and exacerbating calcium, iron and zinc deficiency

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