Amini Rasool Khan, Islam Md Zohurul, Kitamura Yutaka, Kokawa Mito
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
Foods. 2019 Aug 12;8(8):339. doi: 10.3390/foods8080339.
In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (/), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences ( ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.
在本研究中，发酵米浆被用作一种名为印度奶酪（paneer）的软奶酪的新型凝固剂。米浆通过湿法研磨系统生产，在此过程中，糙米首先按1:2（/）的比例浸泡在水中，然后通过微湿磨进行研磨。米浆经过巴氏杀菌和糊化，随后进行糖化和乳酸发酵过程。使用全脂牛奶与10%、20%和30%的同时糖化和发酵（SSF）米浆混合作为凝固剂来生产印度奶酪，并对其理化、微生物和感官特性进行分析。结果表明，发酵米浆对印度奶酪的理化性质、质地和保质期具有建设性影响，因为在4℃下储存长达12天未观察到明显缺陷。感官评价显示，与对照样品相比，含有米浆的样品的可接受性得分略有降低。在掺入不同百分比米浆的所有印度奶酪样品中未观察到显著差异（≤0.05），并且该产品被评为可接受。
