CN101138371B - Husked rice tea beverage and preparation method thereof - Google Patents
Husked rice tea beverage and preparation method thereof Download PDFInfo
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- CN101138371B CN101138371B CN200710059978A CN200710059978A CN101138371B CN 101138371 B CN101138371 B CN 101138371B CN 200710059978 A CN200710059978 A CN 200710059978A CN 200710059978 A CN200710059978 A CN 200710059978A CN 101138371 B CN101138371 B CN 101138371B
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Abstract
The present invention discloses a brown rice tea and the manufacture method; the manufacture method is that the brown rice is baked and crushed; boiled water is added and the crushed brown rice is evenly mixed, gelatinized and ground into pulp; alpha-amylase is added for enzymolysis with constant temperature; the temperature is reduced and diastase and neutral protease are added into the pulp for enzymolysis with constant temperature; the hydrolyzate is heated for enzyme deactivation treatment; centrifugal treatment is implemented on the mixture and the supernatant liquid is fetched; water is added into the supernatant liquid for dilution; and then green tea powder, L- lysine monohydrochloride, sodium acetylide or xanthan gum or guar gum, citric acid or malic acid and sodium cyclamate or aspartame are added and mixed evenly; and then the mixture liquid is homogenized and bottled; the bottled liquid is sterilized and the manufacture of drink is completed. The present invention takes the brown rice as the main raw material which is hydrolyzed with enzyme; in this way, the content of micro-molecular sugar, micro-molecular peptide and amino acid which are easy for absorption is increased and the L-lysine monohydrochloride whose content is low in the hydrolyzate of the brown rice is added to enrich the amino acids in the product; the green tea powder is added to enrich the taste and balance the nutrition; in this way, the drink also has the fragrance of baked brown rice and delicate fragrance of green tea.
Description
Technical field
The present invention relates to the finely processed product and the preparation method of a kind of rice and tealeaves, particularly relate to a kind of husked rice tea beverage and preparation method.
Background technology
Brown rice is the product behind the paddy rice huller paddy.Protein in the brown rice, fat, mineral matter and vitamin content particularly contain abundant linoleic acid, vitamin E and Cobastab all than rice height in the brown rice
1, have reduce blood cholesterol, prevent and treat hypertension, anti-cancer and absorb the effect of neutral fat.Brown rice and green tea is compound according to a certain percentage, develop the effect that husked rice tea beverage will have brown rice and tealeaves concurrently, be a kind of functional beverage of health.Brown rice tea is referred to as " Malva verucitillata leaf tea " in Japan, in Japan and China Hong Kong and Taiwan market popularity.
Be processed into beverage with rice or brown rice, domestic more existing technology reports, Chinese patent ZL 03152747.7 discloses the production method of rice milk beverage, and it belongs to the beverage of single rice mouthfeel.Its technology mainly is that rice or brown rice baking back adding amylase are hydrolyzed starch in rice or the brown rice, and the supernatant of centrifugal gained adds the rice beverage that the food additives allotment forms again.In the preparation process of this rice beverage, thereby,, then will cause production cost higher if wait the total protein content that improves beverage by adding whey because the rice protein protein content that causes in the rice beverage not soluble in water is on the low side.
Summary of the invention
A kind of husked rice tea beverage that the purpose of this invention is to provide the single and unbalanced shortcoming of nutrition of the mouthfeel that can overcome rice beverage.
Second purpose of the present invention provides a kind of preparation method of husked rice tea beverage.
The 3rd purpose of the present invention provides another kind of husked rice tea beverage.
The 4th purpose of the present invention provides the preparation method of another kind of husked rice tea beverage.
Technical scheme of the present invention is summarized as follows:
A kind of husked rice tea beverage is to make with following method:
(1) brown rice toasted 10～30 minutes under 170～190 ℃ of temperature, was crushed to 10～20 orders and became ground rice;
(2) in described ground rice, be 1: 10～1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20～40 minutes in the boiling water bath, defibrination;
(3) 0.01%～0.1% of the described brown rice quality of adding AMS, 80～100 ℃ are incubated enzymolysis 5～10 minutes down;
(4) reduce temperature to 40～70 ℃ after, add 0.01%～0.1% diastase of described brown rice weight and 0.01%～0.1% neutral proteinase, in 40～70 ℃ of insulation enzymolysis 60～120 minutes;
(5) hydrolyzate is heated to 90～100 ℃, carries out 4～10 minutes enzyme deactivations and handles;
(6) under 3000r/min～5000r/min centrifugal 10～30 minutes, get supernatant, in described supernatant, add the water dilution of 1～3 times of volume;
(7) add 0.1%～0.5% green tea powder, 0.1%～0.5% L-lysine hydrochloride, 0.1%～0.3% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.01%～0.05% citric acid or the honey element or the Aspartame of malic acid and 0.01%～0.1%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure, can;
(9) 121 ℃ of sterilizations 10～30 minutes, or 90～95 ℃, liquid husked rice tea beverage is made in sterilization 30～40 minutes.
A kind of preparation method of husked rice tea beverage, be made up of following step:
(1) brown rice toasted 10～30 minutes under 170～190 ℃ of temperature, was crushed to 10～20 orders and became ground rice;
(2) in described ground rice, be 1: 10～1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20～40 minutes in the boiling water bath, defibrination;
(3) 0.01%～0.1% of the described brown rice quality of adding AMS, 80～100 ℃ are incubated enzymolysis 5～10 minutes down;
(4) reduce temperature to 40～70 ℃ after, add 0.01%～0.1% diastase of described brown rice weight and 0.01%～0.1% neutral proteinase, in 40～70 ℃ of insulation enzymolysis 60～120 minutes;
(5) hydrolyzate is heated to 90～100 ℃, carries out 4～10 minutes enzyme deactivations and handles;
(6) under 3000r/min～5000r/min centrifugal 10～30 minutes, get supernatant, in described supernatant, add the water dilution of 1～3 times of volume;
(7) add 0.1%～0.5% green tea powder, 0.1%～0.5% L-lysine hydrochloride, 0.1%～0.3% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.01%～0.05% citric acid or the honey element or the Aspartame of malic acid and 0.01%～0.1%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure, can;
(9) 121 ℃ of sterilizations 10～30 minutes, or 90～95 ℃, liquid husked rice tea beverage is made in sterilization 30～40 minutes.
A kind of preparation method of husked rice tea beverage, its step be preferably:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 15 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.05% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 8 minutes down;
(4) reduce temperature to 50 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 50 ℃ of insulation enzymolysis 90 minutes;
(5) hydrolyzate is heated to 95 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 4000r/min centrifugal 20 minutes, get supernatant, in described supernatant, add the water dilution of 1 times of volume;
(7) add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.03% citric acid or the honey element or the Aspartame of malic acid and 0.05%, allotment stirs evenly;
(8) at 60 ℃, homogeneous under the 20MPa pressure, can;
Liquid husked rice tea beverage is made in (9) 121 ℃ of sterilizations 10～30 minutes.
A kind of husked rice tea beverage is to make with following method:
(1) brown rice toasted 10～30 minutes under 170～190 ℃ of temperature, was crushed to 10～20 orders and became ground rice;
(2) in described ground rice, be 1: 10～1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20～40 minutes in the boiling water bath, defibrination;
(3) 0.01%～0.1% of the described brown rice quality of adding AMS, 80～100 ℃ are incubated enzymolysis 5～10 minutes down;
(4) reduce temperature to 40～70 ℃ after, add 0.01%～0.1% diastase of described brown rice weight and 0.01%～0.1% neutral proteinase, in 40～70 ℃ of insulation enzymolysis 60～120 minutes;
(5) hydrolyzate is heated to 90～100 ℃, carries out 4～10 minutes enzyme deactivations and handles;
(6) under 3000r/min～5000r/min centrifugal 10～30 minutes, get supernatant;
(7) add 0.1%～0.5% green tea powder, 0.1%～0.5% L-lysine hydrochloride, 0.1%～0.3% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.01%～0.05% citric acid or the honey element or the Aspartame of malic acid and 0.01%～0.1%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure;
(9) vacuum is concentrated into solid content and reaches 40～55%, carries out spray-drying again, makes solid-state husked rice tea beverage.
A kind of preparation method of husked rice tea beverage, be made up of following step:
(1) brown rice toasted 10～30 minutes under 170～190 ℃ of temperature, was crushed to 10～20 orders and became ground rice;
(2) in described ground rice, be 1: 10～1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20～40 minutes in the boiling water bath, defibrination;
(3) 0.01%～0.1% of the described brown rice quality of adding AMS, 80～100 ℃ are incubated enzymolysis 5～10 minutes down;
(4) reduce temperature to 40～70 ℃ after, add 0.01%～0.1% diastase of described brown rice weight and 0.01%～0.1% neutral proteinase, in 40～70 ℃ of insulation enzymolysis 60～120 minutes;
(5) hydrolyzate is heated to 90～100 ℃, carries out 4～10 minutes enzyme deactivations and handles;
(6) under 3000r/min～5000r/min centrifugal 10～30 minutes, get supernatant;
(7) add 0.1%～0.5% green tea powder, 0.1%～0.5% L-lysine hydrochloride, 0.1%～0.3% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.01%～0.05% citric acid or the honey element or the Aspartame of malic acid and 0.01%～0.1%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure;
(9) vacuum is concentrated into solid content and reaches 40～55%, carries out spray-drying again, makes solid-state husked rice tea beverage.
A kind of preparation method of husked rice tea beverage, its step be preferably:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 15 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.05% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 8 minutes down;
(4) reduce temperature to 50 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 50 ℃ of insulation enzymolysis 90 minutes;
(5) hydrolyzate is heated to 95 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 4000r/min centrifugal 20 minutes, get supernatant;
(7) add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.03% citric acid or the honey element or the Aspartame of malic acid and 0.05%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure;
(9) vacuum is concentrated into solid content and reaches 50%, carries out spray-drying again, makes solid-state husked rice tea beverage.
Advantage of the present invention:
The present invention is primary raw material with brown rice, behind amylase, diastase and protease composite hydrolysis, small molecular sugar and small-molecular peptides, the amino acid whose content of the easy absorption in the product are increased, and by adding the lower L-lysine hydrochloride of content in the brown rice decomposed solution, make each seed amino acid in the product more comprehensive, add the green tea powder again, make a kind of husked rice tea beverage of the present invention overcome single mouthfeel of the prior art and the unbalanced deficiency of nutrition, and have the product of the fragrant of brown rice baking burnt odor flavor and green tea.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
A kind of preparation method of husked rice tea beverage, step is:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 15 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.05% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 8 minutes down;
(4) reduce temperature to 50 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 50 ℃ of insulation enzymolysis 90 minutes;
(5) hydrolyzate is heated to 95 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 4000r/min centrifugal 20 minutes, get supernatant, in described supernatant, add the water dilution of 1 times of volume;
(7) add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% sodium alginate, 0.03% malic acid and 0.05% the honey element of described brown rice quality, allotment stirs evenly;
(8) at 60 ℃, homogeneous under the 20MPa pressure, can;
Liquid husked rice tea beverage is made in (9) 121 ℃ of sterilizations 20 minutes.
This product color is orange, has the fragrant of roasting rice burnt odor and green tea, and delicate mouthfeel, mellow and full tastes of inlet U.S., sweet and sour taste, aftertaste is fresh and sweet, the coordination of tea scented rice perfume.
Embodiment 2
A kind of preparation method of husked rice tea beverage, step is:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 10 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.06% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 6 minutes down;
(4) reduce temperature to 55 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 55 ℃ of insulation enzymolysis 100 minutes;
(5) hydrolyzate is heated to 100 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 5000r/min centrifugal 20 minutes, get supernatant, in described supernatant, add the water dilution of 2 times of volumes;
(7) add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% xanthans, 0.03% citric acid and 0.05% the Aspartame of described brown rice quality, allotment stirs evenly;
(8) at 60 ℃, homogeneous under the 15MPa pressure, can;
Liquid husked rice tea beverage is made in (9) 121 ℃ of sterilizations 30 minutes.
Embodiment 3
A kind of preparation method of husked rice tea beverage the steps include:
(1) brown rice toasted 30 minutes under 170 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 10 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20 minutes in the boiling water bath, defibrination;
(3) 0.01% of the described brown rice quality of adding AMS, 100 ℃ are incubated enzymolysis 10 minutes down;
(4) reduce temperature to 70 ℃ after, add 0.01% diastase of described brown rice weight and 0.01% neutral proteinase, in 70 ℃ of insulation enzymolysis 120 minutes;
(5) hydrolyzate is heated to 90 ℃, carries out 4 minutes enzyme deactivations and handles;
(6) under 3000r/min centrifugal 30 minutes, get supernatant, in described supernatant, add the water dilution of 1 times of volume;
(7) add 0.1% green tea powder, 0.1% L-lysine hydrochloride, 0.1% guar gum, 0.01% malic acid and 0.01% the honey element of described brown rice quality, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure, can;
A kind of liquid husked rice tea beverage is made in (9) 121 ℃ of sterilizations 10 minutes.
Embodiment 4
A kind of preparation method of husked rice tea beverage the steps include:
(1) brown rice toasted 10 minutes under 190 ℃ of temperature, was crushed to 10 orders and became ground rice;
(2) in described ground rice, be 1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 40 minutes in the boiling water bath, defibrination;
(3) 0.1% of the described brown rice quality of adding AMS, 80 ℃ are incubated enzymolysis 5 minutes down;
(4) reduce temperature to 40 ℃ after, add 0.1% diastase of described brown rice weight and 0.1% neutral proteinase, in 40 ℃ of insulation enzymolysis 60 minutes;
(5) hydrolyzate is heated to 100 ℃, carries out 10 minutes enzyme deactivations and handles;
(6) under 5000r/min centrifugal 10 minutes, get supernatant, in described supernatant, add the water dilution of 3 times of volumes;
(7) add 0.5% green tea powder, 0.5% L-lysine hydrochloride, 0.3% sodium alginate, 0.05% citric acid and 0.1% the Aspartame of described brown rice quality, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure, can;
A kind of liquid husked rice tea beverage is made in (9) 90 sterilizations 40 minutes (or 95 ℃ sterilization 30 minutes).
Embodiment 5
A kind of preparation method of husked rice tea beverage the steps include:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 15 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.05% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 8 minutes down;
(4) reduce temperature to 50 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 50 ℃ of insulation enzymolysis 90 minutes;
(5) hydrolyzate is heated to 95 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 4000r/min centrifugal 20 minutes, get supernatant;
(7) add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% sodium alginate, 0.03% citric acid and 0.05% the honey element of described brown rice quality, allotment stirs evenly;
(8) at 50 ℃, homogeneous under the 30MPa pressure;
(9) vacuum is concentrated into solid content and reaches 40%, carries out spray-drying again, makes a kind of solid-state instant brown rice beverage.This product rehydration, brew are good, and color and luster is orange, has the fragrant of roasting rice burnt odor and green tea.
Embodiment 6
A kind of preparation method of husked rice tea beverage the steps include:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 10 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.06% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 6 minutes down;
(4) reduce temperature to 55 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 55 ℃ of insulation enzymolysis 100 minutes;
(5) hydrolyzate is heated to 100 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 5000r/min centrifugal 20 minutes, get supernatant;
(7) add 0.2% green tea powder, 0.2% L-lysine hydrochloride, 0.2% xanthans, 0.02% malic acid and 0.05% the Aspartame of described brown rice quality, allotment stirs evenly;
(8) at 60 ℃, homogeneous under the 15MPa pressure;
(9) vacuum is concentrated into solid content and reaches 50%, carries out spray-drying again, makes a kind of solid-state instant brown rice beverage.
Embodiment 7
A kind of preparation method of husked rice tea beverage, be made up of following step:
(1) brown rice toasted 10 minutes under 190 ℃ of temperature, was crushed to 10 orders and became ground rice;
(2) in described ground rice, be 1: 10 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20 minutes in the boiling water bath, defibrination;
(3) 0.1% of the described brown rice quality of adding AMS, 80 ℃ are incubated enzymolysis 5 minutes down;
(4) reduce temperature to 40 ℃ after, add 0.1% diastase of described brown rice weight and 0.1% neutral proteinase, in 40 ℃ of insulation enzymolysis 120 minutes;
(5) hydrolyzate is heated to 90 ℃, carries out 10 minutes enzyme deactivations and handles;
(6) under 3000r/min centrifugal 30 minutes, get supernatant;
(7) add 0.1% green tea powder, 0.1% L-lysine hydrochloride, 0.1% guar gum, 0.01% citric acid and 0.01% the honey element of described brown rice quality, allotment stirs evenly;
(8) at 50 ℃, homogeneous under the 30MPa pressure;
(9) vacuum is concentrated into solid content and reaches 40%, carries out spray-drying again, makes solid-state husked rice tea beverage.
Embodiment 8
A kind of preparation method of husked rice tea beverage, be made up of following step:
(1) brown rice toasted 30 minutes under 170 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 40 minutes in the boiling water bath, defibrination;
(3) 0.01% of the described brown rice quality of adding AMS, 100 ℃ are incubated enzymolysis 10 minutes down;
(4) reduce temperature to 70 ℃ after, add 0.01% diastase of described brown rice weight and 0.01%% neutral proteinase, in 70 ℃ of insulation enzymolysis 60 minutes;
(5) hydrolyzate is heated to 100 ℃, carries out 4 minutes enzyme deactivations and handles;
(6) under 5000r/min centrifugal 10 minutes, get supernatant;
(7) add 0.5% green tea powder, 0.5% L-lysine hydrochloride, 0.3% sodium alginate, 0.05% malic acid and 0.1% the Aspartame of described brown rice quality, allotment stirs evenly;
(8) at 70 ℃, homogeneous under the 15MPa pressure;
(9) vacuum is concentrated into solid content and reaches 55%, carries out spray-drying again, makes solid-state husked rice tea beverage.
Claims (4)
1. the preparation method of a husked rice tea beverage is characterized in that being made up of following step:
(1) brown rice toasted 10～30 minutes under 170～190 ℃ of temperature, was crushed to 10～20 orders and became ground rice;
(2) in described ground rice, be 1: 10～1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20～40 minutes in the boiling water bath, defibrination;
(3) 0.01%～0.1% of the described brown rice quality of adding AMS, 80～100 ℃ are incubated enzymolysis 5～10 minutes down;
(4) reduce temperature to 40～70 ℃ after, add 0.01%～0.1% diastase of described brown rice weight and 0.01%～0.1% neutral proteinase, in 40～70 ℃ of insulation enzymolysis 60～120 minutes;
(5) hydrolyzate is heated to 90～100 ℃, carries out 4～10 minutes enzyme deactivations and handles;
(6) under 3000r/min～5000r/min centrifugal 10～30 minutes, get supernatant, in described supernatant, add the water dilution of 1～3 times of volume;
(7) add 0.1%～0.5% green tea powder, 0.1%～0.5% L-lysine hydrochloride, 0.1%～0.3% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.01%～0.05% citric acid or the honey element or the Aspartame of malic acid and 0.01%～0.1%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure, can;
(9) 121 ℃ of sterilizations 10～30 minutes, or 90～95 ℃, sterilization 30～40 minutes is made.
2. the preparation method of a kind of husked rice tea beverage according to claim 1 is characterized in that described step is:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 15 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.05% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 8 minutes down;
(4) reduce temperature to 50 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 50 ℃ of insulation enzymolysis 90 minutes;
(5) hydrolyzate is heated to 95 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 4000r/min centrifugal 20 minutes, get supernatant, in described supernatant, add the water dilution of 1 times of volume;
(7) add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.03% citric acid or the honey element or the Aspartame of malic acid and 0.05%, allotment stirs evenly;
(8) at 60 ℃, homogeneous under the 20MPa pressure, can;
(9) 121 ℃ of sterilizations 10～30 minutes are made.
3. the preparation method of a husked rice tea beverage is characterized in that being made up of following step:
(1) brown rice toasted 10～30 minutes under 170～190 ℃ of temperature, was crushed to 10～20 orders and became ground rice;
(2) in described ground rice, be 1: 10～1: 20 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 20～40 minutes in the boiling water bath, defibrination;
(3) 0.01%～0.1% of the described brown rice quality of adding AMS, 80～100 ℃ are incubated enzymolysis 5～10 minutes down;
(4) reduce temperature to 40～70 ℃ after, add 0.01%～0.1% diastase of described brown rice weight and 0.01%～0.1% neutral proteinase, in 40～70 ℃ of insulation enzymolysis 60～120 minutes;
(5) hydrolyzate is heated to 90～100 ℃, carries out 4～10 minutes enzyme deactivations and handles;
(6) under 3000r/min～5000r/min centrifugal 10～30 minutes, get supernatant;
(7) add 0.1%～0.5% green tea powder, 0.1%～0.5% L-lysine hydrochloride, 0.1%～0.3% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.01%～0.05% citric acid or the honey element or the Aspartame of malic acid and 0.01%～0.1%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure;
(9) vacuum is concentrated into solid content and reaches 40～55%, carries out spray-drying again, makes.
4. the preparation method of a kind of husked rice tea beverage according to claim 3 is characterized in that described step is:
(1) brown rice toasted 20 minutes under 180 ℃ of temperature, was crushed to 20 orders and became ground rice;
(2) in described ground rice, be 1: 15 ratio in mass ratio, add boiling water, evenly stir, gelatinization is 30 minutes in the boiling water bath, defibrination;
(3) 0.05% of the described brown rice quality of adding AMS, 90 ℃ are incubated enzymolysis 8 minutes down;
(4) reduce temperature to 50 ℃ after, add 0.05% diastase of described brown rice weight and 0.05% neutral proteinase, in 50 ℃ of insulation enzymolysis 90 minutes;
(5) hydrolyzate is heated to 95 ℃, carries out 5 minutes enzyme deactivations and handles;
(6) under 4000r/min centrifugal 20 minutes, get supernatant;
(7) add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% sodium alginate or the xanthans of described brown rice quality or guar gum, 0.03% citric acid or the honey element or the Aspartame of malic acid and 0.05%, allotment stirs evenly;
(8) at 50～70 ℃, homogeneous under 15～30MPa pressure;
(9) vacuum is concentrated into solid content and reaches 50%, carries out spray-drying again, makes.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009219437A (en) * | 2008-03-17 | 2009-10-01 | National Agriculture & Food Research Organization | Method for eliminating allergen from food raw material originating in grain seeds |
| CN101427834B (en) * | 2008-12-04 | 2012-07-25 | 山西省农业科学院经济作物研究所 | Process for preparing alcohol-free beverage of rice |
| CN101715922B (en) * | 2009-11-09 | 2012-03-21 | 国家粮食局科学研究院 | Method for preparing unpolished rice modified nutritious powder and nutritious drink |
| CN102342337B (en) * | 2011-09-28 | 2016-05-04 | 江西省赣粮实业有限公司 | A kind of preparation method of husked rice tea beverage |
| CN103141603B (en) * | 2011-12-07 | 2016-08-31 | 南京国资现代农业投资发展有限责任公司 | Brown rice tea and preparation method thereof |
| CN102726801B (en) * | 2012-07-11 | 2014-06-25 | 湖南省农产品加工研究所 | Brown rice juice stock solution and preparation method thereof, brown rice juice beverage and preparation method thereof |
| CN102763741B (en) * | 2012-08-06 | 2013-11-20 | 西南大学 | Production method and products of brown rice green tea |
| CN102894443A (en) * | 2012-09-19 | 2013-01-30 | 暨南大学 | Coix seed beverage and preparation method thereof |
| CN103478267A (en) * | 2013-10-14 | 2014-01-01 | 宜兰食品工业股份有限公司 | Brown rice milk, milk tea and preparation methods of two |
| CN104770494A (en) * | 2015-03-30 | 2015-07-15 | 天津农学院 | Brown rice tea and a preparation method |
| CN108294203A (en) * | 2018-01-23 | 2018-07-20 | 山东省科学院生物研究所 | A kind of method that enzyme process prepares arhat ginseng beverage |
| CN109170561A (en) * | 2018-09-11 | 2019-01-11 | 西安禾其果商贸股份有限公司 | Selenium-rich rice extract and the preparation method and application thereof |
| CN110463784A (en) * | 2019-08-28 | 2019-11-19 | 潜山县下河有机茶厂 | A kind of processing method of green tea |
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