CN101185526B - Method for preparing black rice beverage - Google Patents
Method for preparing black rice beverage Download PDFInfo
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- CN101185526B CN101185526B CN2007103024455A CN200710302445A CN101185526B CN 101185526 B CN101185526 B CN 101185526B CN 2007103024455 A CN2007103024455 A CN 2007103024455A CN 200710302445 A CN200710302445 A CN 200710302445A CN 101185526 B CN101185526 B CN 101185526B
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Abstract
A preparation method of a black rice drink which pertains to the technical field of the black rice fine processing. The black rice is adopted as raw material and through the processes of broiling and stir-frying, extraction by dipping, milling, preparation into paste, zymolysis and liquefaction, saccharifying, enzyme-killing, centrifugation, additive adding, homogenizing and tin package and sterilization. The black rice drink which has good color, strong aroma and rich nutrition is then obtained. The invention has scientific and reasonable design, simple and easy operation and no pollution to environment and can improve the comprehensive utilization value of the black rice and the economic benefit of grain-production.
Description
Technical field
A kind of preparation method of black rice beverage belongs to black rice intensive processing technical field.
Background technology
From world wide, China is the abundantest country of black rice resource, and there are 583 kinds of black rice kinds in the whole world, and wherein China just has 359 kinds, accounts for 61.6% of world's total amount.
Black rice is a treasure in the rice, have the good reputation of " tribute rice ", " medicine rice ", " long-lived rice ", has special nutritive value, puts down in writing in the Compendium of Material Medica: the effect that enriching yin and nourishing kidney, strengthening spleen and warming liver is arranged, make eye bright and invigorate blood circulation.Be used as medicine with it, excellent to curative effects such as giddy, anaemia, white hair, eye illnesses.
Modern nutriology studies show that protein content is 12.5%-17% in the black rice, be common high quality white rice 1.5-2 doubly. eight seed amino acid content of needed by human are 4.3%-5.3% in the black rice, exceed 30%-60% than common high quality white rice, and the amino acid kind in the black rice is more complete; Contain a certain amount of fat in the black rice, the content of the unrighted acid in its fat is higher.The multiple micronutrient element of needed by human and multivitamin content are all quite high in the black rice, and is more much higher than the content of common high quality white rice.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of black rice nourishing beverage, technology of the present invention is farthest transferred to beverage with black rice pigments, makes gained black rice nourishing beverage collection color and nutritional quality be the whole body.
Technical scheme of the present invention: a kind of preparation method of black rice beverage, it is characterized in that at first the black rice roasting being fried, with flooding its pigment major part is incorporated in the water then, black rice with extracted adds water mill slurry, gelatinization, adds α-Dian Fenmeiyehua, adds the saccharification enzymatic conversion, boils the enzyme that goes out again, screenings separates and get supernatant, and allotment, homogeneous, tinning sterilization promptly get the black rice nourishing beverage;
(1) roasting is fried: black rice is baked stir-fry in rotation roasting frying pan, roasting is fried temperature and is controlled at 160 ℃, and the roasting stir-fry time was controlled at 30 minutes;
(2) lixiviate: adopt black rice: 1: 5～1: 8 pair black rice of the material-water ratio of water carries out lixiviate, and extraction temperature is controlled at 75 ℃, and the time kept 1 hour, leaching liquor was filtered standby;
(3) defibrination: with the black rice of extracted, the water that adds 5～8 times of amounts carries out defibrination;
(4) enzymatic liquefaction: select high-temperature for use, enzyme concentration is the 30-50u/g raw material, and enzymatic hydrolysis condition is controlled to be pH 6.0-7.0, temperature 85-95 ℃, and enzymolysis time 45-50min, the DE value is controlled at 14-16 behind the enzymolysis;
(5) saccharification: add the saccharification enzymatic conversion, enzyme concentration is the 200-300u/g raw material, and enzymatic hydrolysis condition is controlled to be pH4.5-5.5, and temperature is controlled at 55-60 ℃, and enzymolysis time kept 3-8 hour;
(6) boil the enzyme that goes out: enzymolysis finishes, and intensification is boiled, and keeps 5-10min;
(7) supernatant is got in the separation of slag slurry: centrifugal condition is 3000r/min, centrifugal 20min, gets enzymolysis liquid;
(8) allotment: leaching liquor is mixed in 1: 1 ratio with enzymolysis liquid; The HFCS, 0.1% sucrose ester, 0.1% lecithin and 0.1% thickener xanthans or Arabic gum or the sodium alginate that add black rice material quantity 6% again;
Homogeneous is handled when 60 ℃ of (9) homogeneous: 30MPa, temperature;
(10) tinning sterilization: the feed liquid tinning behind the homogeneous, 115-121 ℃ of jar sterilization treatment temperature control, time 15min promptly gets the black rice nourishing beverage.
Earlier the black rice roasting is fried, will bake and fry black rice lixiviate in the certain water gaging of uniform temperature, make black rice pigments dissolving in the leaching liquor as much as possible, the leaching liquor filtration is standby.Add certain water gaging then in addition and carry out defibrination, increase temperature AMS and liquefy, add the saccharification enzymatic conversion afterwards, make the starch in the black rice change monose, compound sugar into and seldom measure dextrin.At last enzymolysis liquid and leaching liquor are carried out mixing preparation and promptly get the black rice nourishing beverage.
The roasting of black rice is fried: general black rice is fried the roasting parched rice grain that can obtain about 30min 160 ℃ of roastings, and black rice splits slightly, and dense fragrance is arranged.Black rice will be noted the control of temperature and time in roasting stir-fry process, make the grain of rice have dense rice fragrance, should prevent the excessive generation black coke button of roasting stir-fry, prevents from again to bake and fries not enough and the rice insufficient fragrance.The black rice roasting is fried in the rotation frying pan and is carried out.
The lixiviate of black rice: the black rice after roasting is fried needs to use earlier flooding, and water is 1 with the mass ratio of rice: 5-1: 8, and temperature is controlled under 70-75 ℃, and the time was controlled at 1 hour.The increase of material-water ratio no doubt can make that the recovery rate of black rice pigments increases, but can cause the concentration of finished beverage low excessively, therefore adopts 1: 5-1: 8 material-water ratio.The purpose of lixiviate is to improve the rate of transform of black rice pigments in beverage, prevents that the long enzymolysis operation of follow-up high temperature from causing the decomposition of black rice pigments.
Defibrination: the black rice after the lixiviate need add water mill slurry, and the purpose of defibrination helps making ground rice fully gelatinization in hot water, the condition of creating for the enzymatic liquefaction of back.The mass ratio that amount of water is defined as black rice and water is 1: 5-8 can obtain more suitable solid concentration and product special flavour.Too high moisture can make the product beverage become rare and influence taste, and hypohydration can make that operating difficulty carries out.
Liquefaction enzymolysis: because high-temperature is the stronger enzyme of hydrolysis, it is Heat stability is good not only, gelatinization and enzymolysis process can be carried out simultaneously, and do not rely on advantages such as calcium ion, sphere of action be wide, comparatively favourable to industrial production, so enzyme digestion reaction is selected high-temperature for use with enzyme.Enzymatic hydrolysis condition is temperature 85-90 ℃, enzymolysis time 45-50min, and enzyme concentration is the 30-50u/g raw material, the DE value is controlled at 14-16 behind the enzymolysis, helps the operation of follow-up saccharification.
The saccharification enzymolysis: for the beverage of more being clarified, need carry out the saccharification enzymolysis, enzymatic hydrolysis condition is temperature 55-60 ℃, and pH is 4.5-5.5, and enzymolysis time 3-8h, enzyme concentration are the 200-300u/g raw material.
Boil the enzyme that goes out: after enzyme digestion reaction finishes,, after reaching certain pol, the residual enzyme activity enzyme that goes out is handled, be warming up to boiling, and keep 5-10min in order to stop the further effect of carbohydrase.
Screenings separates: for finished beverage can reach stable and uniform, delicate mouthfeel is smooth, need carry out screenings and separate, and removes some undissolved materials, uses the centrifuge condition to be 3000r/min, centrifugal 20min.
Allotment: leaching liquor and enzymolysis liquid are mixed in 1: 1 ratio, and sugaring is allocated.The HFCS that adds black rice raw material weight 6%.In order to make black rice beverage have good stability, add black rice raw material weight 0.1% sucrose ester, 0.1% lecithin and 0.1% thickener xanthans or Arabic gum or sodium alginate.
Homogeneous: black rice beverage is at pressure 30MPa, and temperature is that delicate mouthfeel was soft, good stability after 60 ℃ of following homogeneous were handled.
Sterilization: sterilising temp is controlled at 115-121 ℃, and the time is 15min.
Beneficial effect of the present invention: the black rice beverage that adopts the inventive method to produce is nutritious, and the peat-reek that color and luster is dark purple, have roasted grain is a kind of rare plant nutritious beverage.Because its unique local flavor and mouthfeel need not to add more flavor substance during allotment, only need add a little HFCSs and get final product.The black rice beverage nutrient health, having certain health-care efficacy, embody contemporary beverage production and consumption trend, is a good example of black rice development and use.Technological design of the present invention is scientific and reasonable, and is easy to operation, and environmentally safe can improve the comprehensive utilization value of black rice and the economic benefit of grain-production.
The general chemical composition (g/100mL) of table 1 black rice beverage
| Total solid | Protein | Total reducing sugar | Fat |
| 11 | 0.1 | 15 | 0.15 |
The vitamin of table 2 black rice beverage and the content of mineral matter
| Nutrient | Content |
| VB1(mg/kg) | 0.02 |
| VB2(mg/kg) | 0.03 |
| Ca(mg/kg) | 14.1 |
| Mg(mg/kg) | 14 |
| Fe(mg/kg) | 1.8 |
| Zn(mg/kg) | 1.9 |
| Mn(mg/kg) | 0.7 |
| Cu(mg/kg) | 0.8 |
The sanitary index of table 3 black rice beverage
| Project | Content |
| Pb(mg/kg) | 0.047 |
| Cd(mg/kg) | 0.048 |
| As(mg/kg) | 0.0037 |
| Hg(mg/kg) | Do not detect |
| Total plate count (individual/mL) | 25 |
| The equal group of large intestine (individual/mL) | 1 |
| Pathogenic bacteria (individual/mL) | Do not detect |
| Mould (individual/mL) | 10 |
| Yeast (individual/mL) | 8 |
Beneficial effect of the present invention: the natural black rice beverage has following characteristics:
1, is a kind of nourishing beverage with alimentary health-care function.Black rice beverage is to be primary raw material through the refining natural plants drink that forms of scientific method, the particularly functional components black rice pigments of the nutritional labeling in the black rice that kept as much as possible with the high-quality black rice.
2, have unique Mi Xiangfeng flavor, easily accept for people.The natural black rice beverage flavor is pure, fresh and sweet tasty and refreshing, has the distinctive fragrance of rice, and drinks convenience, cold and hot all suitable, nutritious, compares with other beverage, has the unique local flavor and the superiority of nutrition aspect.
3, the production technology content height of black rice beverage.No matter from rice processing aspect, still from beverage production aspect and the prescription allotment, the distinctive feature on all possessing skills has demonstrated fully the application of modern high technology in the rice deep processing.
4, do not have similar black rice beverage on the domestic market at present, this provides the vast market space for this Products Development.
Description of drawings
Fig. 1 black rice beverage schematic flow sheet.
The specific embodiment
Embodiment 1
Get the black rice 10kg that roasting is fried, add water 50kg at 75 ℃ of lixiviate 1h, it is standby to filter leaching liquor.Add defibrination in the rice of 50kg water after the lixiviate, adjusting pH is 6.0, increases temperature α-enzyme starch by the 30u/g raw material, at 95 ℃ of reaction 50min down.Treat that it is cooled to 60 ℃ of adjust pHs is 5.5 to add carbohydrase (200u/g raw material), 60 ℃ of reaction 4h.Enzymolysis finishes, boil the enzyme 5-10min that goes out, carrying out screenings behind the enzyme digestion reaction separates, enzymolysis liquid is mixed in 1: 1 ratio with leaching liquor, get the emulsion stabilizer of 600g HFCS, 10g sucrose ester, 10g lecithin and 10g thickener xanthans or Arabic gum or sodium alginate, water-soluble and mistake colloid mill, mix with mixed liquor, carry out homogeneous then and handle, the can sterilization makes black rice beverage.
Claims (1)
1. the preparation method of a black rice beverage, it is characterized in that at first the black rice roasting being fried, with flooding its pigment major part is incorporated in the water then, black rice with extracted adds water mill slurry, gelatinization, adds α-Dian Fenmeiyehua, adds the saccharification enzymatic conversion, boils the enzyme that goes out again, screenings separates and get supernatant, and allotment, homogeneous, tinning sterilization promptly get the black rice nourishing beverage;
(1) roasting is fried: black rice is baked stir-fry in rotation roasting frying pan, roasting is fried temperature and is controlled at 160 ℃, and the roasting stir-fry time was controlled at 30 minutes;
(2) lixiviate: adopt black rice: 1: 5～1: 8 pair black rice of the material-water ratio of water carries out lixiviate, and extraction temperature is controlled at 70-75 ℃, and time control 1 hour is filtered leaching liquor standby;
(3) defibrination: with the black rice of extracted, the water that adds 5～8 times of amounts carries out defibrination;
(4) gelatinization: gelatinization and enzymolysis process are carried out simultaneously;
(5) enzymatic liquefaction: select high-temperature for use, enzyme concentration is the 30-50u/g raw material, and enzymatic hydrolysis condition is controlled to be pH 6.0-7.0, and temperature 85-95 ℃, enzymolysis time keeps 45-50min, and the DE value is controlled at 14-16 behind the enzymolysis;
(6) saccharification: add the saccharification enzymatic conversion, enzyme concentration is the 200-300u/g raw material, and enzymatic hydrolysis condition is controlled to be pH4.5-5.5, and temperature is controlled at 55-60 ℃, and enzymolysis time kept 3-8 hour;
(7) boil the enzyme that goes out: enzymolysis finishes, and intensification is boiled, and keeps 5-10min;
(8) supernatant is got in the separation of slag slurry: centrifugal condition is 3000r/min, centrifugal 20min, gets enzymolysis liquid;
(9) allotment: leaching liquor is mixed in 1: 1 ratio with enzymolysis liquid; The HFCS, 0.1% sucrose ester, 0.1% lecithin and 0.1% thickener xanthans or Arabic gum or the sodium alginate that add black rice material quantity 6% again;
Homogeneous is handled when 60 ℃ of (10) homogeneous: 30MPa, temperature;
(11) tinning sterilization: the feed liquid tinning behind the homogeneous, 115-121 ℃ of jar sterilization treatment temperature control, time 15min promptly gets the black rice nourishing beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007103024455A CN101185526B (en) | 2007-12-26 | 2007-12-26 | Method for preparing black rice beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007103024455A CN101185526B (en) | 2007-12-26 | 2007-12-26 | Method for preparing black rice beverage |
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| CN101185526A CN101185526A (en) | 2008-05-28 |
| CN101185526B true CN101185526B (en) | 2010-12-15 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN101747661B (en) * | 2009-12-22 | 2012-12-05 | 晨光生物科技集团股份有限公司 | Technology for improving ang-kak red pigment quality by utilizing enzyme preparation |
| CN103380934B (en) * | 2012-05-02 | 2016-02-24 | 熊津食品有限公司 | Based on the beverage composition for treating dental erosion and preparation method thereof of black rice |
| CN102960804A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Preparation method of millet beverage with good color and luster and sweet taste |
| CN103039902A (en) * | 2012-12-29 | 2013-04-17 | 谭玮玮 | Yarn bean high fructose syrup |
| CN104336183A (en) * | 2013-07-30 | 2015-02-11 | 内蒙古伊利实业集团股份有限公司 | Grain pulp using high-temperature alpha-amylase and preparation method thereof |
| CN104172385A (en) * | 2013-09-27 | 2014-12-03 | 天津天隆种业科技有限公司 | Processing method for black unpolished rice beverage with fragrant red glutinous rice type formula |
| CN106942709A (en) * | 2016-11-08 | 2017-07-14 | 吉林华鑫菌业有限责任公司 | A kind of preparation method of black fungus black rice blueberry nutrient rice dew |
| CN107518231A (en) * | 2017-05-15 | 2017-12-29 | 李昌远 | A kind of buckwheat spends rice compound side crops beverage |
| CN108419971A (en) * | 2018-02-02 | 2018-08-21 | 安徽金太阳食品有限公司 | A kind of processing method of rice underflow |
| CN108703284A (en) * | 2018-05-14 | 2018-10-26 | 北京工商大学 | A kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage |
| CN113208022A (en) * | 2021-05-14 | 2021-08-06 | 上海应用技术大学 | Production method of black rice byproduct fermented beverage with increased total phenol content |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088761A (en) * | 1993-08-12 | 1994-07-06 | 周金桂 | A kind of natural black rice stock health drink and processing method |
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2007
- 2007-12-26 CN CN2007103024455A patent/CN101185526B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088761A (en) * | 1993-08-12 | 1994-07-06 | 周金桂 | A kind of natural black rice stock health drink and processing method |
Non-Patent Citations (10)
| Title |
|---|
| 吴正奇 |
| 吴正奇;陈道玉;郭圣祥;李先芝.酶法黑米饮料的工艺研究.《食品工业》.2007,(第4期),38-41. * |
| 张思锐 |
| 晏志军 |
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