GLUTINOUS MILLET NUTRITION MILK AND PREPARATION METHOD THEREOF

摘要

The disclosure relates to a glutinous millet nutrition milk taking glutinous millet as raw material, and preparation process thereof, and particularly relates to a glutinous millet nutrition milk or compound glutinous millet nutrition milk taking the rust-proofing and glutinous foxtail millet variety of “Ji Chuang 1” glutinous millet as raw material and preparation process thereof. The glutinous millet nutrition milk or compound glutinous millet nutrition milk prepared by the method has the characteristics that the emulsion is stable, it will neither become aged nor coagulate or precipitate after long-term storage, and it does not need to add any anticoagulant stabilizer, which is more environmental friendly and healthy; its products utilize the rich nutrition of the millet, digests and absorbs easily, and tastes delicately.

主权项

1. A preparation method of a glutinous millet nutrition milk, comprising the following steps:
step 1, preparation of glutinous millet puree: (1) soaking: after carefully selected glutinous millet is washed in water at room temperature, water of 3 times the weight of the glutinous millet is added, and the glutinous millet is soaked in the water and taken out after 24 hours, then the glutinous millet and water are mixed according to the weight ratio of 1:8-9, grinded, and homogenized; (2) gelatinizing: heating gelatinization is carried out for 10-20 minutes at 70-85 DEG C; (3) grinding: first, coarse grinding of the completely gelatinized glutinous millet paste is carried out, and then colloid fine grinding is carried out for later use; wherein, said glutinous millet is “Ji Chuang 1” glutinous millet; step 2, degassing and homogenizing: the glutinous millet puree is degassed through a vacuum degassing machine, with the vacuum degree of 0.8 MPa, and the center temperature of 90 DEG C; the temperature of the puree is required to be 40-50 DEG C before homogenizing, and a pressure of 16-18 MPa or colloid grinding is adopted for homogenizing; step 3, sterilizing and cooling: the homogenized emulsion is sterilized for 15-40 minutes at the temperature of 121 DEG C and under the pressure of 0.12-0.18 MPa, and cooled rapidly to 38±4 DEG C to obtain the glutinous millet nutrition milk with an amylose content of only 1.22%.