Yu Xiurong: The preparation process conditions of fermented rice milk beverage rice pulp are optimized.

The preparation process of rice pulp is optimized to provide high-quality raw materials for the processing of fermented rice milk beveragesThe important process of rice pulp preparation was used in single-factor test: rice roasting, rice pulp liquefaction and saccharification were studied and the orthogonal test was used to optimize the liquefaction and glycation processThe results show that the optimal roasting conditions are baking at, the optimal liquefaction process conditions are liquefaction in the case of temperature , high temperature alpha amylase additions , and the optimal glycation process conditions are at temperature , glyceme plus enzyme sourcingUnder this condition, the rice slurry value of light rice aroma can be soluble solidcontent ( ) forLactic acid bacteria fermented rice milk drink is rice as the main raw material supplemented by milk powder, sucrose, fruit and vegetable juice and other lactic acid bacteria for fermentation preparation into a nutrient-rich, unique flavor of probiotic drinksMany scholars at home and abroad have studied the fermentation process and nutritional characteristics of fermented rice milk beveragesFu Liang, Huang Liang, Yu stable and stable show capacity and other factors affecting rice milk fermentation, such as bacteria species, water ratio, fermentation time, fermentation temperature, addition of auxiliary materials and other factors were studied and process optimizationThe study of colonies and nutrient changes in the fermentation process of traditional rice fermented beverages in India was studied by Zhu Lijie on the fermentation characteristics of lactic acid bacteria in sprouted brown riceThe results showed that different matrix raw materials had different effects on the number of lactic acid bacteria during storageThe results of the comparison of the effects of raw material composition on fermentation parameters show that the matrix of grain raw materials significantly affects the function and sensory properties of grain fermentation beveragesThe main ingredient in rice is starch, which can be ——。 different varietiesAnd fermented rice milk bacteria lactic acid bacteria mainly to single sugar and double sugar as a carbon source can not directly use starchIn addition, when starch is treated by heat, it causes a significant increase in the viscosity of the medium and inhibits the growth of microorganismsTherefore, in order to make rice pulp can be used to effectively use the carbohydrate in rice to make rice pulp, the starch in rice can be dissolved by amylase hydrolysis into dextrin and maltose sugar into glucose to provide rapid use of carbon to promote lactic acid bacteria growth;Therefore, the preparation of rice pulp directly affects the growth and sensory quality of lactic acid bacteria fermented rice milk beverageIn this paper, the important process of rice pulp preparation is: roasting, liquefaction and glysizing to explore the effect spent on the quality of rice baking time and temperature, temperature and enzyme quantity on the liquefaction and glysing process to optimize the best process parameters for the development of fermented rice milk to provide quality raw material matrixMaterials and methods Raw materials and reagents dicame market, high temperature alpha amylase () Jiangsu Ruiyang Biotech Co., Ltd.; glycoase () Jiangsu Ruiyang Biotech Co., Ltd.; di nitrohydrosic salicylic acid, glucose, propylene glycol and other reagents are analyzed pure
Instruments and equipment colloidal mill () Wenzhou City colloidal mill; Universal shredder () Zhejiang Wenling City Linda Machinery Co., Ltd.; electric drum dryer () Shanghai Shenguang Instrument Co., Ltd.; thermostatic water bath pot () Jintan City earth automation instrument Factory; hand-held refractometer () Shanghai Yueping Scientific Instrumentcocity Co., Ltd.; Electronic Analysis Balance (): Beijing Satolis Balance Co., Ltd.; Electronic Balance () Changshu Double Jie Test Instrument Factory; Diamount Photometer () Shanghai Fine Arts Instrument Co., LtdRice pulp preparation process rice baking process rice baking , crushing , weighing ( : water ratio ) , soaking at c , colloidal grinding pulp , , high temperature alpha amylase liquefied , glycese , boiling enzyme , filtration , rice pulp test method , rice baking conditions optimized in a stainless steel tray and then placed in a stainless steel trayThe baking temperature is set to 、、、、 degrees C 、、、、 the test test of the rice grains after baking to determine the optimal baking time and temperatureThe effect of the optimization () liquefaction temperature of rice pulp liquefaction process conditions on the solution effect of rice pulp enzymes: fixed liquefaction time plus the amount of rice powder valueThe rice slurry after the paste was compared with the effect of liquefaction temperature on the effect of enzyme solution, the liquefied determination value and soluble solid content ( ) under the condition of 、、、、() Effect of liquefaction time on the effect of rice slurry enzyme solution: fixed liquefaction temperature plus enzyme amount rice powder valueAfter the paste, the rice pulp liquefied 、、、、、、、 the determination value and the comparison of the effect of liquefaction time on the effect of enzyme solution() Effect of liquefied enzyme sasse on rice slurry enzyme solution: fixed liquefaction temperature time valueAfter the paste, the rice pulp added 、、、、、、 rice powder,、、、、、、 rice powder," the high temperature alpha amylase determination value and the comparison of the enzyme amount on the effect of rice pulp enzyme solution() Rice slurry liquefaction orthogonal test: Based on the results of single-factor test, the optimal liquefaction process conditions were determined by using () orthogonal test with the factors of liquefaction temperature, liquefaction time and enzyme-adding amountThe effect of the optimized () saccharifying temperature of rice pulp saccharine process conditions on the solution of rice pulp enzymes: fixed glycation time, add enzyme amount rice flour valueThe rice pulp after the liquefiedness was measured by glycation and compared with the effect of glycation temperature on the effect of enzyme solution under the condition of 、、、、 degree() Fixed glycation temperature , add enzyme amount rice flour valueAfter taking liquefaction, the rice pulp was saccharifized 、、、、 the determination value and the effect of the time of glycation on the effect of enzyme solution() Effects of the enzyme solution effect of the amount of glyation plus enzyme: fixed glycation time, temperature value of .C The amount of glysing plus enzymes of rice pulp after liquefaction was measured by 、、、、、 rice powder and compared with the effect of enzyme-adding on the enzyme solution effect () Rice pulp glycifying orthogonal test: Based on the results of single-factor test, the optimal conditions of the glycation process were determined by using () orthogonal test with the factors of glycation temperature, glysacizing time and enzyme quantity Indicators to determine rice roasting sensory score Rice after roasting the aroma of browning rice can give fermented rice milk special rice flavor roasting color also has an impact on the color of the finished product to color and flavor for the scoring items to develop rice roasting sensory scoring standards (see table) A scoring team of students with a food background scored an average score on the color and smell of roasted rice based on the scoring criteria Table The measurement of the standard value of the rice roasting sensory score means that the hydrolysis level of starch or the degree of glysing is indicated by the industrial value (also known as the glucose value) The reduced sugar in the glycifying liquid is all used as glucose to calculate as a percentage of dry matter, called a value The formula is: () determination of reduced sugar content: dinitrosic salicylic acid (reagent) color-code method The determination of the total solids of rice is based on the constant weight of the rice The total solid content of rice measured in this experiment is The determination of the content of soluble solids uses a hand-held refractometer to determine the total soluble solid content in rice pulp samples Analysis and discussion of the rice baking time and temperature determination Of rice after baking can produce a pleasant flavor and color, mainly due to the various components of rice caramelization reaction, merade reaction and degradation reaction products Rice is roasted at high temperature with the increase of processing temperature and time gradually deepened and accompanied by different degrees of fried rice flavor In this experiment, there was no significant change in the shape of rice, and the rice grains changed quickly due to the thinness but had no effect on the rice crushing into rice flour The effect of roasting temperature and time on the sensory score of rice is shown When roasted, the color of the rice does not change much over time to the original color beige fragrance is very light The rice color deepens over time but is still pale yellow and the rice is lighter When the temperature is raised to the temperature of the rice gradually turns to the golden rice flavor increasingly rich roasting of the rice sensory score reached a score When the temperature is raised to the temperature of the rice can have a short time with fried rice flavor to present golden baking when the sensory score reached the highest score Extended sensory scores over time are reduced when baking the rice zooms yellow and the rice scent fades to a light sensory score The rice will gradually brown over time and show a caramelised sensory score from a score to a fraction when the roasting temperature is at a temperature of .C In summary, the rice in question is optimal in color and aroma under the conditions of baking at The determination of the effect of the liquefaction temperature on the effect of rice slurry enzyme solution is shown in the figure High temperature alpha amylase causes the hydrolysis of dating starch to produce dextrin, oligosaccharides, maltose and a small amount of glucose viscose rapidly decreased The value reflects the conversion rate of starch into reduced sugar As the increase value of the liquefied temperature and the upward trend reach the maximum value when the temperature reaches the temperature of the temperature of the temperature, respectively, and then decreases with the increase of the temperature Enzyme hydrolysis is the most potent hydrolysis ability when affected by temperature at the most appropriate temperature When the temperature is lower than the optimum temperature, the activity of the enzyme decreases as the hydrolysis of the enzyme increases the temperature above the optimum temperature Therefore, the most suitable temperature for high temperature alpha amylase is Effectofa time on the effect of rice slurry enzyme solution is shown in the figure With the extension of liquefaction time, the value of the starch in high temperature alpha amylase and rice pulp fully reacts with rice pulp, showing a rapid upward trend; Then the extension value decreases slightly over time The trend of change is roughly the same as the value, which increases first and then decreases Therefore, the optimum time for high temperature alpha amylase is
The effect of high temperature alpha amylase plus enzyme on the effect of rice pulp enzyme solution The value and effect of high temperature alpha amylase plus enzyme amount are shown in the figure With the added value of enzymes and the rapid upward trend of the value of the enzyme to rice powder and the maximum value of which is not changed with the value of enzyme quantity and content, respectively, the catalytic effect to reach a certain value when the catalytic effect of saturation enzyme further increase disso- effect on liquefaction is not large The addition of high temperature alpha amylase has a good liquefaction effect on rice flour Figure The effect of high temperature alpha amylase plus enzyme on the effect of rice slurry enzyme solution alpha rice pulp liquefaction orthogonal test results rice slurry liquefaction orthogonal test design and test results shown in the table The factors that affect the liquefaction of rice pulp are from primary to secondary (liquefaction temperature), (liquefaction time), (add enzyme stakes) by the value of the indicator The optimal formula is the optimal level of the various factors is the liquefaction time liquefaction temperature plus the amount of enzymes Table rice pulp liquefaction parameters () orthogonal design scheme and test results Rice pulp glycation optimal process conditions to determine the effect of saccharification temperature on rice pulp enzyme solution effect the role of the glycation of the rice pulp by the liquefaction is to further the dating, maltose into emulsion bacteria can be directly used glucose to increase the sweetness of rice pulp The effect of the sugaric temperature on the value and as shown in the figure The value of rice pulp, with the increase of glycation temperature, all increase the upward trend temperature when the maximum temperature is reached and then with the increase of temperature shows a downward trend Therefore, the optimum temperature of the glycitas is The effect of glycation time on the effect of rice slurry enzyme solution is shown in the figure As the time of saccharification increases, dating is hydrolysized into smaller molecules until the value of glucose rice slurry is on the rise However, the polymerization reaction of high concentrations of glucose slows down as the glycation time increases The value of the value, and the maximum value in is , respectively So the time of glycation -- has a better effect The effect of glysine plus enzyme on the effect of rice slurp enzyme solution Plus the value and effect of enzyme quantity is shown in the figure The value of rice pulp, with the increase of enzyme stake, are on the rise of the increase of the amount of enzymes to the raw material to reach the maximum value is, respectively Then with the added value of the added amount of enzymes and a slight downward trend Therefore, the amount of enzymes - has a better glycation effect The results of the rice pulp glycifying orthogonal test results Rice pulp glycifying orthogonal test design and results are shown in the table The factors that affect the glycation of rice pulp are from primary to secondary to the main to the sub-order (glycation temperature), (glycation time), (add enzymes) The optimal formula is that the optimal level of each factor is the glycation time glycation temperature plus the amount of enzymes However, this combination did not appear in the above group test in order to further verify the orthogonal test results to carry out a parallel verification experiment to obtain a value of .30 "Conclusion" Rice after baking at a temperature of the temperature of the rice can have a strong fried rice scent rice appearance into golden brown rice after crushing the rice pulp has a faint rice flavor The optimal enzyme process conditions for rice pulp were determined by single-factor test and orthogonal test as: the high temperature alpha amylase plus enzyme is the amount of rice pulp produced under the condition of liquefaction after rice flour That is, the rice pulp preparation process is: rice scouring , crushing , c constant temperature water bath immersion , colloidal grinding pulp , sc water bath paste , high temperature alpha amylase plus enzyme amount of rice powder liquefaction , glycoenzyme plus enzyme saclyse amount of raw glycose , filtering rice slurry The optimization of the process conditions of rice pulp provides basic data for the follow-up study of lactic acid bacteria fermentation, but the use of values and indicators to investigate the single follow-up of rice pulp enzyme effect indicators will further study the effects of enzyme solution on the growth of lactic acid bacteria and the sensory and nutritional quality of fermented milk Source: Food and Fermentation Industry Journal.