CN101313754B - Unpounded rice composite nutrition dense slurry and preparation method thereof - Google Patents
Unpounded rice composite nutrition dense slurry and preparation method thereof Download PDFInfo
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Abstract
The invention provides brown rice multi-nutrient thick pulp and a preparation method thereof, relating to a nonalcoholic beverage. Raw material composition of the thick pulp comprises crystallized xylitol, germinant brown rice, buckwheat, soybeans, oats, wheat germs, plant creamer, liquid native starch anti-aging agent and compound phosphate. The method comprises the following steps that: the germinant brown rice, the buckwheat, the soybeans and the wheat germs are roasted; the roasted germinant brown rice, the buckwheat and the soybeans are ground and blended into paste by adding water in, and then pulp liquid A is obtained through a colloid mill and homogenization; the roasted wheat germs are ground and blended into pulp liquid B by adding water in; the liquid native starch anti-aging agent is well mixed with the crystallized xylitol, and then a liquid native starch anti-aging agent solution is obtained by adding hot water in; the compound phosphate is dissolved in water so as to obtain a compound phosphate solution; the pulp liquid A, the pulp liquid B, the liquid native starch anti-aging agent solution and the compound phosphate solution are mixed and boiled into pulp liquid; the crystallized xylitol is melted in hot water and becomes syrup; the pulp liquid and the syrup have the volume fixed through blending water and are mixed so as to obtain blending liquid; the blending liquid is cooled, preheated, degassed, homogenized, sterilized, filled and packaged.
Description
Technical field
The present invention relates to a kind of non-alcoholic beverage, especially relate to a kind of Unpounded rice composite nutrition dense slurry and preparation method thereof.
Background technology
Ministry of Health of China, the Department of Science and Technology and Chinese statistics bureau issue " Chinese residents nutrition and Health Situation " report in October, 2004 and point out: meals, the nutrition condition of nearest 10 years China urban and rural residents have had obvious improvement; Malnutritive and nutritional deficiency illness rate continues to descend, and China still is faced with the double challenge of nutritional deficiency (rural area) and overnutrition (city) simultaneously.
City dweller's diet structure is unreasonable---and neat of animal and grease over-consumption, the cereal consumption figure is descending rapidly.Everyone grease every day consumption figure of China city dweller is 44g at present, and rationally intake is 25g, and Beijing area grease intake per capita exceeds standard especially, reaches 83g.The resident is because the heat Excessive Intake, causes overweightly, fat, and diabetes, hypertension and the dyslipidemia chronic diseases incidence of disease rise.The 4th whole nation nutrition of announcing in 2004 and health survey demonstration, China more than 18 years old resident's hypertension illness rate be 18.8%, national number of patients has 1.6 hundred million approximately.These phenomenons show: " rich man's disease " quietly landed, and at China's rapid spread.The result that the World Health Organization assesses the numerous factors that influence human health shows that inherent cause ranks first to health affected, is 15%; The diet nutritional factor is only second to inherent cause to the effect of health, is 13%, much larger than medical and health conditions effect of factors (being merely 8%).Be not difficult to find out that thus how important diet nutritional is to health.
Mistaken ideas---nutrition is abundant more good more, and this notion is wrong for the existence of China city dweller diet structure.In fact, diet nutritional must be followed principle balanced in nutrition, i.e. the basic principle of balanced diet: balance, various, an amount of.Promptly refer to the meals variation, wherein contained nutrient categories is complete, quantity is sufficient, and ratio is suitable each other between the various nutrients, and the needed amount of heat energy that is provided in the meals and nutrient and body keeps balance.The diet structure of " assisting vital QI with five kinds of fruits, five vegetables are for filling for supporting vital QI with five kinds of grains, reinforcing vital QI with meats of five livestock " is advocated and to be followed to the chinese tradition diet.As far as Chinese residents, five cereals are bases of diet balance.
Rice is the main food grain of many countries and regions, and on market, having some is the beverage of raw material with the rice, like rice paste, Rice & peanut milk etc.; The report that some Related products are also arranged.
Notification number is the preparation method that the Chinese invention patent of CN1559300 provides a kind of rice milk beverage; Be to be raw material, make the rice finished product milk beverage through roasting stir-fry, pulverizing, hot water gelatinization, enzyme digestion reaction, the enzyme that goes out, doping allotment, homogeneous, canned, sterilization with rice and brown rice.
Notification number is the production method that the Chinese invention patent of CN1484991 provides a kind of rice milk beverage, is brown rice, polished rice or joint are cracked rice after the impurity elimination, pulverizes; Under 140～180 ℃ of temperature, toast, add water boil then to gelatinization, defibrination; 1 ‰～3 ‰ of adding starch weight middle temperature amylase is handled 40～50min under 80～85 ℃ temperature; 1 ‰～3 ‰ the Su Hong carbohydrase that under 55～62 ℃ temperature, adds starch weight is again handled 10～15 h, crosses the leaching clarified solution behind the enzyme that goes out, and adds the vegetable fat powder of 1%～3% vegetalitas cream or 0.5%～1%, the sodium sulfite of 1%～3% maltodextrin, 0.1%～0.3 ‰; Allotment stirs; Homogeneous, canned, sterilization can be put in storage.
Publication number is that the Chinese invention patent application of CN1762246 provides a kind of germinating unpolished rice beverage and production technology; With the sprouted unpolished rice is primary raw material; Through baking, immersion, defibrination, bionic acid handle, cooperate with auxiliary material, technical process such as fine grinding, homogeneous, can, sterilization; The germinating unpolished rice beverage that contains abundant GABA composition is produced in the loss of alpha-aminobutyric acid content in the control production process.
Publication number is that the Chinese invention patent application of CN1830325 provides a kind of cereal beverage and manufacture craft thereof, is that primary raw material is processed into addition of relevant auxiliary materials with brown rice, wheat, sesame, peanut.Its manufacture craft is: earlier raw material is dissolved gelatinization, with the auxiliary material allotment, constant volume filters then again, and it is that 50～85 ℃, pressure are to carry out the sterilization can high-pressure homogeneous 2～3 times in the environment of 20～50MPa that the ground rice slurries after filtering are seated in temperature.
Publication number is that the Chinese invention patent application of CN1685896 provides a kind of germinating unpolished rice beverage and production technology; The employing sprouted unpolished rice is a primary raw material; Behind defibrination, separating clarifying, mix homogeneous with milk powder, sucrose; The beverage that contains GABA, protein, vitamins and other nutritious components is processed in canned sterilization.
Notification number is the patent of invention of CN1759760 production method that a kind of glossy ganoderma sprouted unpolished rice fruit liquid is provided and products thereof; With the South Korean Ganoderma is bacterial classification; With germinated brown rice plasm is main; Be aided with the nutrient media components of brewer's wort, moyashi slurry as deep glossy ganoderma fermenting, bacterial classification carries out submerged fermentation and cultivated 3～4 days after inclined-plane, one-level are shaken bottle, secondary seed jar enlarged culture in the 100L fermentation tank.After zymotic fluid and cider, white grape juice and the orange juice allotment, through operations such as homogeneous, the degassing, sterilization and coolings, process glossy ganoderma sprouted unpolished rice fruit liquid.
Publication number is preparation method and the brown rice beverage obtained by this method that the application for a patent for invention of CN101015383 discloses a kind of non-alcoholic fermentation germinating unpolished rice beverage.This method may further comprise the steps: brown rice is selected, is soaked, germination, defibrination, insulation, allotment and homogeneous, sterilization enzyme inactivation, connect bacterium, fermentation.
Publication number is that the application for a patent for invention of CN101138371 discloses a kind of husked rice tea beverage and preparation method, and the preparation method is: the brown rice baking, pulverize; Add boiling water, evenly stir gelatinization, defibrination; Add AMS, the insulation enzymolysis; Reduce temperature, add diastase and neutral proteinase, the insulation enzymolysis; The hydrolyzate heating is carried out enzyme deactivation and is handled; Centrifugal, get supernatant, in supernatant, add the entry dilution; Add green tea powder, L-lysine hydrochloride, sodium alginate or xanthans or guar gum, citric acid or malic acid and honey element or Aspartame, allotment stirs; Homogeneous, can; Sterilization is processed.
Existing is that the beverage of raw material mainly exists following problem with brown rice:
1) nutrition design problem: most of cereal beverage nutrient is single, or simple proportioning, does not fully take into account the reasonably combined and balanced in nutrition of nutrition.Some producer is the Ensure Liquid hardening agent in the product China and foreign countries, but makes product lose natural sex to a certain extent.
2) nutritive loss problem: valuable nutrient mainly is distributed in kind of skin and the plumule in the cereal; As containing a large amount of B family vitamins, dietary fiber, trace element etc. in these coarse food grains such as brown rice, buckwheat; But because plant skin firmly slightly; More hard to manage on the technology, and coarse mouthfeel, be difficult to the consumer and accept.Most of manufacturer adopts in the polished rice that removed skin or the production process through the centrifugal slag that gets rid of, and removes kind of a skin, and its result loses most of effectively nutrient.
3) ative starch such as brown rice, buckwheat exists age of starch during shelf life instead to give birth to problem: the liquid beverage that contains ative starch is prone to the aging phenomenon of relapse of starch under normal temperature or frozen state, i.e. starch granules sclerosis conglomeration, mouthfeel roughening, product subsurface bleed.
4) natural sex problem: through the Rice & peanut milk of peracid treatment or enzymolysis, lost the mouthfeel of natural Rice & peanut milk basically, and the part nutritive loss is arranged.
Summary of the invention
The objective of the invention is to be directed against existing is existing the problems referred to above of beverage of primary raw material with brown rice, and a kind of improved Unpounded rice composite nutrition dense slurry and preparation method thereof is provided.
The raw material of Unpounded rice composite nutrition dense slurry of the present invention is formed and content by mass percentage is:
Crystalline xyhose alcohol 1.5%～5%; Sprouted unpolished rice 1.0%～3.0%, buckwheat 1.0%～3.0%, soya bean 0.5%～2.0%; Oat 0.2%～1.0%, wheat embryo 0.05%～0.5%, plant cream 0.5%～2.5%; Liquid ative starch age resister 0.1%～0.5%, composite phosphate 0.001%～0.1%, Yu Weishui.
The raw material of Unpounded rice composite nutrition dense slurry of the present invention is formed and content by mass percentage is preferably:
Crystalline xyhose alcohol 2.5%～3.5%; Sprouted unpolished rice 1.5%～2.0%, buckwheat 1.5%～2.0%, soya bean 1.0%～1.5%; Oat 0.3%～0.5%, wheat embryo 0.1%～0.3%, plant cream 1.0%～2.0%; Liquid ative starch age resister 0.2%～0.3%, composite phosphate 0.005%～0.01%, Yu Weishui.
The ageing-resistant composition of described liquid ative starch and be: sucrose ester 100, gellan gum 7～9, calgon 9～11, sodium phosphate trimer 3～5 by the content of mass ratio.The ageing-resistant composition of described liquid ative starch and be preferably: sucrose ester 100, gellan gum 8, calgon 10, sodium phosphate trimer 4 by the content of mass ratio.It is HLB value 11 that raw material specification is preferably selected sucrose ester for use, and gellan gum is high acyl group, and calgon is a food-grade, and sodium phosphate trimer is a food-grade.
The preparation method of Unpounded rice composite nutrition dense slurry of the present invention may further comprise the steps:
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking;
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing and stick with paste, and through colloid mill and homogeneous, get slurries A, press mass ratio, and amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 2～5 times;
3) wheat embryo that will toast adds water furnishing slurries B after grinding, and presses mass ratio, and amount of water is 2～5 times of wheat embryo gross mass;
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 2～5 times of liquid ative starch age resister gross mass;
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution;
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries;
7) crystalline xyhose alcohol is dissolved into syrup with hot water;
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid;
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering;
10) with the seasoning liquid preheating;
11) seasoning liquid after the preheating is outgased;
12) the seasoning liquid homogeneous after will outgasing;
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization;
15) seasoning liquid after the filling is packed.
Packing can be carried out according to product demand, and for example pipe is pasted with machine for adding straw to package content in the packing back, vanning; Stacking, check is let pass, QC to finished product content and Packing Condition inspect by random samples qualified after; Notice finished product warehouse-in, Micro biological Tests behind the 37 ℃ * 48h of insulation, sense organ, physical and chemical inspection behind the 72h; Put the finished product that stays filling and packing, wait for the QC Rleasing Notice.
In step 1); Baking can be adopted microwave baking; The frequency of microwave baking can be 2400～2500MHz, and the time of sprouted unpolished rice Continuous irradiation can be 170～190s, and the time of buckwheat Continuous irradiation can be 230～250s; The time of soya bean Continuous irradiation can be 12～14min, and the time of wheat embryo Continuous irradiation can be 80～100s; The frequency of microwave baking is preferably 2450MHz, and the time of sprouted unpolished rice Continuous irradiation is preferably 180s, and the time of buckwheat Continuous irradiation is preferably 240s, and the time of soya bean Continuous irradiation is preferably 13min, and the time of wheat embryo Continuous irradiation is preferably 90s.
In step 2) in, the sprouted unpolished rice that toasted, buckwheat and soya bean to be pulverized preferably to 30～60 orders, preferably through 3 road colloid mills, the pressure of homogenizer is preferably 25～35MPa to colloid mill during homogeneous.
In step 3), wheat embryo is ground and can adopt Dali stone roller wheel grinder, and wheat embryo is ground and preferably grinds through 5 roads.
In step 4), the temperature of hot water can be 75～85 ℃.
In step 5), by mass percentage, the concentration of composite phosphate is 1%.
In step 6), press mass ratio, the concentration of underflow is 15%～25% (mass fraction), and the temperature of mashing off is preferably 96～100 ℃, and the time of mashing off is preferably 20min.
In step 7), the temperature of hot water is preferably 75～85 ℃, and by mass percentage, the crystalline xylose determining alcohol in the syrup is preferably 50%～60%.
In step 8), the speed of stirring is preferably 800～1200rpm/min, and the time of stirring is preferably 5min.
In step 9), the seasoning liquid cooling can be passed through cools down, and vibration is filtered preferably through 200 orders vibration filtration.
In step 10), the temperature of preheating is preferably 65～75 ℃.
In step 11), the vacuum tank degassing is preferably squeezed in the seasoning liquid degassing, and the pressure of the degassing is preferably-30～-80kPa.
In step 12), the pressure of homogeneous is preferably 20～30Mpa.
In step 13), the temperature of ultra high temperature short time sterilization is preferably 138～142 ℃, and the time of ultra high temperature short time sterilization is preferably 15～30s;
In step 14), before the filling, production line preferably cleans (CIP) and pre-sterilizing on the spot, and the temperature of filling is preferably below 30 ℃.
With existing be that the beverage of primary raw material is compared with brown rice, Unpounded rice composite nutrition dense slurry of the present invention has following outstanding advantage:
1) the plain control of formula nutritional index is reasonable, sees table 1 for details.
Table 1
2) it is compound that Unpounded rice composite nutrition dense slurry belongs to multiple natural grain, provides human body balanced nutritious; Its nutrition design meets DRIs and recommends ratio (the heat supply ratio of three big production capacity nutrients is: protein is 11%～15%, and fat is 20%～30%, carbohydrate 55%～65%).
3) Unpounded rice composite nutrition dense slurry belongs to sugar-free low-calorie, is rich in grain dietary fiber, helps to prevent cardiovascular and cerebrovascular disease and improves functions of intestines and stomach, relatively is fit to the elderly and to sugar, the responsive crowd of heat.
4) Unpounded rice composite nutrition dense slurry belongs to full cereal nutrition, and wherein cereal kind skin and plumule all are utilized, and through effective grinding technique and composite phosphate softening technology, makes kind of a skin obtain softening fully and refinement, and its nutrition also obtains the most effectively utilizing.
5) effectively delayed the problem of aging of starch during shelf life, the ageing-resistant use of liquid ative starch reaches more than 6 months shelf life of products, makes the industrialization of long shelf life oat underflow more feasible.
7) the product delicate mouthfeel is strong, and this is because adopt the resultant effect of microwave baking technology, grinding technique and composite phosphate softening technology.
The preparation method of Unpounded rice composite nutrition dense slurry of the present invention has following outstanding feature.
1) industrialization of traditional grinding technique: the outstanding feature that the stone roller in traditional workshop grinds is one thin, two perfume (or spice), three nutrition (because thin and make nutrition more be prone to absorb); Multiple tracks among the present invention is ground the advantage that has kept traditional grinding, has abandoned traditional deficiency (production capacity is too low, can't produce greatly); The fineness that oil crops are ground has reached 95% through 200 orders.
2) add composite phosphate and precook, make cereal kind skin fully softening, more help porphyrize and shearing, the fineness behind the whole cereal defibrination has reached nanoscale more than 20%.
3) microwave baking control makes roasting perfume (or spice) obtain best performance, and through repeatedly microwave baking test repeatedly, the final baking parameter of confirming makes the roasting fragrant best of 5 kinds of cereal.
This shows that Unpounded rice composite nutrition dense slurry of the present invention is the perfect adaptation that modern food technology and chinese tradition diet are seen.It is to be primary raw material with five cereals; With chinese tradition diet theory is foundation; Through reasonably combined, scientific formula between five cereals and advanced production technology and processing technology, be fit to the serial liquid cereal food of Modern China people nutritional need, have the characteristic that chinese tradition diet structures such as wide polygamy, principal and subordinate's property and matching are had; Stress full cereal nutrition; The natural nutrition that keeps cereal is to greatest extent given full play of nutrition such as dietary fiber precious in the cereal, vitamin, mineral matter, makes it to be more prone to be absorbed.
The specific embodiment
Following examples will be further described the present invention.
Embodiment 1
Composition of raw materials is: crystalline xyhose alcohol 1.5%; Sprouted unpolished rice 3%, buckwheat 1.8%, soya bean 1.5%, oat 0.4%, wheat embryo 0.1%, plant cream 1%, liquid ative starch age resister 0.2%, composite phosphate 0.001%, Yu Weishui.
The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 8, calgon 10, sodium phosphate trimer 3 by the content of mass ratio.It is HLB value 11 that raw material specification is selected sucrose ester for use, and gellan gum is high acyl group, and calgon is a food-grade, and sodium phosphate trimer is a food-grade.
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking; Microwave baking is adopted in baking, and the frequency of microwave baking is 2400MHz, and the time of sprouted unpolished rice Continuous irradiation is 175s, and the time of buckwheat Continuous irradiation can be 240s, and the time of soya bean Continuous irradiation can be 13min, and the time of wheat embryo Continuous irradiation is 95s.
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing again and stick with paste, and through colloid mill and homogeneous, get slurries A; The sprouted unpolished rice that toasted, buckwheat and analysis for soybean powder are broken to 30 orders, press mass ratio, amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 2 times; Colloid mill is through 3 roads, and the pressure of homogenizer is 25MPa during homogeneous.
3) wheat embryo that will toast adds water furnishing slurries B after adopting Dali stone roller wheel grinder to grind 5 roads, presses mass ratio, and amount of water is 3 times of wheat embryo gross mass.
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 3.5 times of liquid ative starch age resister gross mass, the temperature of hot water is 80 ℃.
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution; By mass percentage, the concentration of composite phosphate is 1%.
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries; Press mass ratio, the concentration of underflow is 15%, and the temperature of mashing off is 96 ℃, and the time of mashing off is 20min.
7) crystalline xyhose alcohol is dissolved into syrup with hot water, the temperature of hot water is 80 ℃, and by mass percentage, the white granulated sugar concentration in the syrup is 50%.
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid; The speed that stirs is 1000rpm/min, and the time of stirring is 5min.
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering; The seasoning liquid cooling can be passed through cools down, and vibration is filtered through 200 orders vibration filtration.
10) with the seasoning liquid preheating; The temperature of preheating is 65 ℃.
11) seasoning liquid after the preheating is outgased; The vacuum tank degassing is squeezed in the seasoning liquid degassing, and the pressure of the degassing is-30kPa.
12) the seasoning liquid homogeneous after will outgasing; The pressure of homogeneous is 20Mpa.
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous; The temperature of ultra high temperature short time sterilization is 142 ℃, and the time of ultra high temperature short time sterilization is 30s;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization; Before the filling, production line cleans and pre-sterilizing on the spot, and the temperature of filling is below 30 ℃.
15) seasoning liquid after the filling is packed.
Packing can be carried out according to product demand, and for example pipe is pasted with machine for adding straw to package content in the packing back, vanning; Stacking, check is let pass, QC to finished product content and Packing Condition inspect by random samples qualified after; Notice finished product warehouse-in, Micro biological Tests behind the 37 ℃ * 48h of insulation, sense organ, physical and chemical inspection behind the 72h; Put the finished product that stays filling and packing, wait for the QC Rleasing Notice.
Embodiment 2
Composition of raw materials is: crystalline xyhose alcohol 2.5%; Sprouted unpolished rice 2%, buckwheat 1%, soya bean 0.5%, oat 0.5%, wheat embryo 0.5%, plant cream 1.5%, liquid ative starch age resister 0.23%, composite phosphate 0.005%, Yu Weishui.
The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 7, calgon 9.5, sodium phosphate trimer 3.5 by the content of mass ratio.It is HLB value 11 that raw material specification is selected sucrose ester for use, and gellan gum is high acyl group, and calgon is a food-grade, and sodium phosphate trimer is a food-grade.
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking; Microwave baking is adopted in baking, and the frequency of microwave baking is 2450MHz, and the time of sprouted unpolished rice Continuous irradiation is 170s, and the time of buckwheat Continuous irradiation is 245s, and the time of soya bean Continuous irradiation is 12min, and the time of wheat embryo Continuous irradiation is 85s.
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing again and stick with paste, and through colloid mill and homogeneous, get slurries A; The sprouted unpolished rice that toasted, buckwheat and analysis for soybean powder are broken to 40 orders, press mass ratio, amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 3 times; Colloid mill is through 3 roads, and the pressure of homogenizer is 35MPa during homogeneous.
3) wheat embryo that will toast adds water furnishing slurries B after adopting Dali stone roller wheel grinder to grind 4 roads, presses mass ratio, and amount of water is 2 times of wheat embryo gross mass.
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 3 times of liquid ative starch age resister gross mass, the temperature of hot water can be 75 ℃.
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution by mass percentage, the concentration of composite phosphate is 1%.
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries; Press mass ratio, the concentration of underflow is 18%, and the temperature of mashing off is 98 ℃, and the time of mashing off is 18min.
7) crystalline xyhose alcohol is dissolved into syrup with hot water, the temperature of hot water is 75 ℃, and by mass percentage, the white granulated sugar concentration in the syrup is 55%.
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid; The speed that stirs is 900rpm/min, and the time of stirring is 5min.
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering; The seasoning liquid cooling can be passed through cools down, and vibration is filtered through 200 orders vibration filtration.
10) with the seasoning liquid preheating; The temperature of preheating is 75 ℃.
11) seasoning liquid after the preheating is outgased; The vacuum tank degassing is squeezed in the seasoning liquid degassing, and the pressure of the degassing is-50kPa.
12) the seasoning liquid homogeneous after will outgasing; The pressure of homogeneous is 30Mpa.
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous; The temperature of ultra high temperature short time sterilization is 140 ℃, and the time of ultra high temperature short time sterilization is 15s;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization; Before the filling, production line cleans and pre-sterilizing on the spot, and the temperature of filling is preferably below 30 ℃.
15) seasoning liquid after the filling is packed.
Embodiment 3
Composition of raw materials is: crystalline xyhose alcohol 3%; Sprouted unpolished rice 1.5%, buckwheat 3%, soya bean 1%, oat 0.2%, wheat embryo 0.05%, plant cream 0.5%, liquid ative starch age resister 0.1%, composite phosphate 0.1%, Yu Weishui.
The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 7.5, calgon 10.5, sodium phosphate trimer 4.5 by the content of mass ratio.It is HLB value 11 that raw material specification is selected sucrose ester for use, and gellan gum is high acyl group, and calgon is a food-grade, and sodium phosphate trimer is a food-grade.
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking; Microwave baking is adopted in baking, and the frequency of microwave baking is 2500MHz, and the time of sprouted unpolished rice Continuous irradiation is 185s, and the time of buckwheat Continuous irradiation is 235s, and the time of soya bean Continuous irradiation is 12min, and the time of wheat embryo Continuous irradiation is 90s.
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing again and stick with paste, and through colloid mill and homogeneous, get slurries A; The sprouted unpolished rice that toasted, buckwheat and analysis for soybean powder are broken to 60 orders, press mass ratio, amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 3.5 times; Colloid mill is through 3 roads, and the pressure of homogenizer is 30MPa during homogeneous.
3) wheat embryo that will toast adds water furnishing slurries B after adopting Dali stone roller wheel grinder to grind 5 roads, presses mass ratio, and amount of water is 5 times of wheat embryo gross mass.
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 5 times of liquid ative starch age resister gross mass, the temperature of hot water can be 75 ℃.
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution; By mass percentage, the concentration of composite phosphate is 1%.
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries; Press mass ratio, the concentration of underflow is 20%, and the temperature of mashing off is 97 ℃, and the time of mashing off is 21min.
7) crystalline xyhose alcohol is dissolved into syrup with hot water, the temperature of hot water is 750 ℃, and by mass percentage, the white granulated sugar concentration in the syrup is 57%.
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid; The speed that stirs is preferably 800rpm/min, and the time of stirring is 5min.
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering; The seasoning liquid cooling can be passed through cools down, and vibration is filtered through 200 orders vibration filtration.
10) with the seasoning liquid preheating; The temperature of preheating is 70 ℃.
11) seasoning liquid after the preheating is outgased; The vacuum tank degassing is squeezed in the seasoning liquid degassing, and the pressure of the degassing is-60kPa.
12) the seasoning liquid homogeneous after will outgasing; The pressure of homogeneous is 25Mpa.
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous; The temperature of ultra high temperature short time sterilization is 142 ℃, and the time of ultra high temperature short time sterilization is 25s;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization; Before the filling, production line cleans and pre-sterilizing on the spot, and the temperature of filling is below 30 ℃.
15) seasoning liquid after the filling is packed.
Embodiment 4
Composition of raw materials is: crystalline xyhose alcohol 4%; Sprouted unpolished rice 1%, buckwheat 2%, soya bean 1.3%, oat 0.8%, wheat embryo 0.2%, plant cream 0.5%, liquid ative starch age resister 0.25%, composite phosphate 0.05%, Yu Weishui.
The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 9, calgon 11, sodium phosphate trimer 4 by the content of mass ratio.It is HLB value 11 that raw material specification is selected sucrose ester for use, and gellan gum is high acyl group, and calgon is a food-grade, and sodium phosphate trimer is a food-grade.
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking; Microwave baking is adopted in baking, and the frequency of microwave baking is 2500MHz, and the time of sprouted unpolished rice Continuous irradiation is 180s, and the time of buckwheat Continuous irradiation is 230s, and the time of soya bean Continuous irradiation is 14min, and the time of wheat embryo Continuous irradiation is 80s.
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing again and stick with paste, and through colloid mill and homogeneous, get slurries A; The sprouted unpolished rice that toasted, buckwheat and analysis for soybean powder are broken to 50 orders, press mass ratio, amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 4 times; Colloid mill is through 3 roads, and the pressure of homogenizer is 25MPa during homogeneous.
3) wheat embryo that will toast adds water furnishing slurries B after adopting Dali stone roller wheel grinder to grind 6 roads, presses mass ratio, and amount of water is 4 times of wheat embryo gross mass.
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 2 times of liquid ative starch age resister gross mass, the temperature of hot water is 80 ℃.
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution; By mass percentage, the concentration of composite phosphate is 1%.
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries; Press mass ratio, the concentration of underflow is 25%, and the temperature of mashing off is 99 ℃, and the time of mashing off is 19min.
7) crystalline xyhose alcohol is dissolved into syrup with hot water, the temperature of hot water is 80 ℃, and by mass percentage, the white granulated sugar concentration in the syrup is 58%.
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid; The speed that stirs is 1000rpm/min, and the time of stirring is 5min.
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering; The seasoning liquid cooling can be passed through cools down, and vibration is filtered through 200 orders vibration filtration.
10) with the seasoning liquid preheating; The temperature of preheating is 65 ℃.
11) seasoning liquid after the preheating is outgased; The vacuum tank degassing is squeezed in the seasoning liquid degassing, and the pressure of the degassing is-50kPa.
12) the seasoning liquid homogeneous after will outgasing; The pressure of homogeneous is 25Mpa.
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous; The temperature of ultra high temperature short time sterilization is preferably 138 ℃, and the time of ultra high temperature short time sterilization is 20s;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization; Before the filling, production line cleans and pre-sterilizing on the spot, and the temperature of filling is below 30 ℃.
15) seasoning liquid after the filling is packed.
Embodiment 5
Composition of raw materials is: crystalline xyhose alcohol 5%; Sprouted unpolished rice 2.5%, buckwheat 1.5%, soya bean 2%, oat 1%, wheat embryo 0.3%, plant cream 2.5%, liquid ative starch age resister 0.5%, composite phosphate 0.01%, Yu Weishui.
The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 8.5, calgon 10, sodium phosphate trimer 5 by the content of mass ratio.It is HLB value 11 that raw material specification is selected sucrose ester for use, and gellan gum is high acyl group, and calgon is a food-grade, and sodium phosphate trimer is a food-grade.
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking; Microwave baking is adopted in baking, and the frequency of microwave baking is 2450MHz, and the time of sprouted unpolished rice Continuous irradiation is 190s, and the time of buckwheat Continuous irradiation is 250s, and the time of soya bean Continuous irradiation is 13min, and the time of wheat embryo Continuous irradiation is 100s.
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing again and stick with paste, and through colloid mill and homogeneous, get slurries A; The sprouted unpolished rice that toasted, buckwheat and analysis for soybean powder are broken to 40 orders, press mass ratio, amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 5 times; Colloid mill is through 3 roads, and the pressure of homogenizer is 35MPa during homogeneous.
3) wheat embryo that will toast adds water furnishing slurries B after adopting Dali stone roller wheel grinder to grind 5 roads, presses mass ratio, and amount of water is 3.5 times of wheat embryo gross mass.
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 4 times of liquid ative starch age resister gross mass, the temperature of hot water can be 85 ℃.
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution; By mass percentage, the concentration of composite phosphate is 1%.
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries; Press mass ratio, the concentration of underflow is 20%, and the temperature of mashing off is 100 ℃, and the time of mashing off is 18min.
7) crystalline xyhose alcohol is dissolved into syrup with hot water, the temperature of hot water is 85 ℃, and by mass percentage, the white granulated sugar concentration in the syrup is 60%.
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid; The speed that stirs is 1200rpm/min, and the time of stirring is 5min.
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering; The seasoning liquid cooling is through cools down, and the vibration filtration is vibrated through 200 orders and filtered.
10) with the seasoning liquid preheating; The temperature of preheating is 70 ℃.
11) seasoning liquid after the preheating is outgased; The vacuum tank degassing is squeezed in the seasoning liquid degassing, and the pressure of the degassing is-70kPa.
12) the seasoning liquid homogeneous after will outgasing; The pressure of homogeneous is 20Mpa.
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous; The temperature of ultra high temperature short time sterilization is 140 ℃, and the time of ultra high temperature short time sterilization is 25s;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization; Before the filling, production line cleans and pre-sterilizing on the spot, and the temperature of filling is below 30 ℃.
15) seasoning liquid after the filling is packed.
Embodiment 6
Composition of raw materials is: crystalline xyhose alcohol 3%; Sprouted unpolished rice 2%, buckwheat 1.8%, soya bean 1%, oat 0.4%, wheat embryo 0.2%, plant cream 1.5%, liquid ative starch age resister 0.23%, composite phosphate 0.006%, Yu Weishui.
The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 8, calgon 10, sodium phosphate trimer 4 by the content of mass ratio.It is HLB value 11 that raw material specification is selected sucrose ester for use, and gellan gum is high acyl group, and calgon is a food-grade, and sodium phosphate trimer is a food-grade.
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking; Microwave baking is adopted in baking, and the frequency of microwave baking is 2450MHz, and the time of sprouted unpolished rice Continuous irradiation is 180s, and the time of buckwheat Continuous irradiation is 240s, and the time of soya bean Continuous irradiation is 13min, and the time of wheat embryo Continuous irradiation is 90s.
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing again and stick with paste, and through colloid mill and homogeneous, get slurries A; The sprouted unpolished rice that toasted, buckwheat and analysis for soybean powder are broken to 60 orders, press mass ratio, amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 3 times; Colloid mill is through 3 roads, and the pressure of homogenizer is 30MPa during homogeneous.
3) wheat embryo that will toast adds water furnishing slurries B after adopting Dali stone roller wheel grinder to grind 5 roads, presses mass ratio, and amount of water is 3 times of wheat embryo gross mass.
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 3 times of liquid ative starch age resister gross mass, the temperature of hot water is 80 ℃.
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution; By mass percentage, the concentration of composite phosphate is 1%.
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries; Press mass ratio, the concentration of underflow is 25%, and the temperature of mashing off is 97 ℃, and the time of mashing off is 20min.
7) crystalline xyhose alcohol is dissolved into syrup with hot water, the temperature of hot water is 80 ℃, and by mass percentage, the white granulated sugar concentration in the syrup is 55%.
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid; The speed that stirs is 900rpm/min, and the time of stirring is 5min.
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering; The seasoning liquid cooling is through cools down, and the vibration filtration is vibrated through 200 orders and filtered.
10) with the seasoning liquid preheating; The temperature of preheating is 75 ℃.
11) seasoning liquid after the preheating is outgased; The vacuum tank degassing is squeezed in the seasoning liquid degassing, and the pressure of the degassing is-80kPa.
12) the seasoning liquid homogeneous after will outgasing; The pressure of homogeneous is 30Mpa.
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous; The temperature of ultra high temperature short time sterilization is 142 ℃, and the time of ultra high temperature short time sterilization is 30s;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization; Before the filling, production line cleans and pre-sterilizing on the spot, and the temperature of filling is below 30 ℃.
15) seasoning liquid after the filling is packed.
Claims (10)
1. Unpounded rice composite nutrition dense slurry is characterized in that its raw material is formed and content by mass percentage is:
Crystalline xyhose alcohol 1.5%～5%; Sprouted unpolished rice 1.0%～3.0%, buckwheat 1.0%～3.0%, soya bean 0.5%～2.0%; Oat 0.2%～1.0%, wheat embryo 0.05%～0.5%, plant cream 0.5%～2.5%; Liquid ative starch age resister 0.1%～0.5%, composite phosphate 0.001%～0.1%, Yu Weishui; The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 7～9, calgon 9～11, sodium phosphate trimer 3～5 by the content of mass ratio;
The preparation method of said Unpounded rice composite nutrition dense slurry may further comprise the steps:
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking;
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing and stick with paste, and through colloid mill and homogeneous, get slurries A, press mass ratio, and amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 2～5 times;
3) wheat embryo that will toast adds water furnishing slurries B after grinding, and presses mass ratio, and amount of water is 2～5 times of wheat embryo gross mass;
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 2～5 times of liquid ative starch age resister gross mass;
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution;
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries;
7) crystalline xyhose alcohol is dissolved into syrup with hot water;
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid;
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering;
10) with the seasoning liquid preheating;
11) seasoning liquid after the preheating is outgased;
12) the seasoning liquid homogeneous after will outgasing;
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization;
15) seasoning liquid after the filling is packed.
2. Unpounded rice composite nutrition dense slurry as claimed in claim 1 is characterized in that its raw material is formed and content by mass percentage is:
Crystalline xyhose alcohol 2.5%～3.5%; Sprouted unpolished rice 1.5%～2.0%, buckwheat 1.5%～2.0%, soya bean 1.0%～1.5%; Oat 0.3%～0.5%, wheat embryo 0.1%～0.3%, plant cream 1.0%～2.0%; Liquid ative starch age resister 0.2%～0.3%, composite phosphate 0.005%～0.01%, Yu Weishui; The liquid ageing-resistant composition of ative starch and be: sucrose ester 100, gellan gum 8, calgon 10, sodium phosphate trimer 4 by the content of mass ratio.
3. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 1 is characterized in that may further comprise the steps:
1) with sprouted unpolished rice, buckwheat, soya bean and wheat embryo baking;
The sprouted unpolished rice that 2) will toast, buckwheat and soya bean are pulverized, and add the water furnishing and stick with paste, and through colloid mill and homogeneous, get slurries A, press mass ratio, and amount of water is sprouted unpolished rice, buckwheat and soya bean gross mass 2～5 times;
3) wheat embryo that will toast adds water furnishing slurries B after grinding, and presses mass ratio, and amount of water is 2～5 times of wheat embryo gross mass;
4) with liquid ative starch age resister and crystalline xyhose alcohol mixing, add in the hot water, stir, get liquid ative starch age resister solution, press mass ratio, crystalline xyhose alcohol is 2～5 times of liquid ative starch age resister gross mass;
5) with the dissolving of composite phosphate water, get the compound phosphoric acid saline solution;
6) with the totally 4 kinds of solution mixing of slurries A, slurries B, liquid ative starch age resister solution and compound phosphoric acid saline solution, stir, mashing off gets slurries;
7) crystalline xyhose alcohol is dissolved into syrup with hot water;
8) syrup with the slurries of gained behind the mashing off and step 7) gained injects blend tank, stirs, behind allotment water constant volume, continue to be stirred to fully and mix, seasoning liquid;
9) seasoning liquid is cooled to below 15 ℃, vibration is squeezed into the ultra high temperature short time sterilization system after filtering;
10) with the seasoning liquid preheating;
11) seasoning liquid after the preheating is outgased;
12) the seasoning liquid homogeneous after will outgasing;
13) with the seasoning liquid ultra high temperature short time sterilization behind the homogeneous;
14) with the seasoning liquid filling after the ultra high temperature short time sterilization;
15) seasoning liquid after the filling is packed.
4. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 3; It is characterized in that in step 1) microwave baking is adopted in baking, the frequency of microwave baking is 2400～2500MHz; The time of sprouted unpolished rice Continuous irradiation is 170～190s; The time of buckwheat Continuous irradiation is 230～250s, and the time of soya bean Continuous irradiation is 12～14min, and the time of wheat embryo Continuous irradiation is 80～100s.
5. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 3; It is characterized in that in step 2) in; The sprouted unpolished rice that toasted, buckwheat and analysis for soybean powder are broken to 30～60 orders, and colloid mill is through 3 road colloid mills, and the pressure of homogenizer is 25～35MPa during homogeneous; In step 3), wheat embryo is ground and grinds through 5 roads.
6. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 3 is characterized in that in step 4), and the temperature of hot water is 75～85 ℃; In step 5), by mass percentage, the concentration of composite phosphate is 1%.
7. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 3 is characterized in that in step 6), pressing mass ratio, and the concentration of slurries is 15%～25%, and the temperature of mashing off is 96～100 ℃, and the time of mashing off is 20min; In step 7), the temperature of hot water is 75～85 ℃, and by mass percentage, the crystalline xylose determining alcohol in the syrup is 50%～60%.
8. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 3 is characterized in that in step 8), and the speed of stirring is 800～1200rpm, and the time of stirring is 5min.
9. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 3 is characterized in that in step 9), and the seasoning liquid cooling is through cools down, and the vibration filtration is vibrated through 200 orders and filtered; In step 10), the temperature of preheating is 65～75 ℃.
10. the preparation method of Unpounded rice composite nutrition dense slurry as claimed in claim 3 is characterized in that in step 11), and the vacuum tank degassing is squeezed in the seasoning liquid degassing, the pressure of the degassing is-30～-80kPa; In step 12), the pressure of homogeneous is 20～30Mpa.
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| CN101703291B (en) * | 2009-09-15 | 2012-06-27 | 湖南金健米业股份有限公司 | Rice drink and preparation method thereof |
| CN101991164B (en) * | 2010-10-28 | 2013-08-28 | 江西省赣粮实业有限公司 | Method for preparing soybean and brown rice beverage |
| CN102860554B (en) * | 2012-09-11 | 2013-11-06 | 四川玖玖爱食品有限公司 | Tartary buckwheat miscellaneous-grain beverage and production method thereof |
| CN103549259B (en) * | 2013-10-27 | 2015-04-08 | 黑龙江省轻工科学研究院 | Production method for sugar-free coarse cereal powder |
| CN104013059B (en) * | 2013-12-26 | 2016-08-17 | 广东金友米业股份有限公司 | A kind of brown rice beverage and preparation method thereof |
| CN103932074A (en) * | 2014-03-22 | 2014-07-23 | 陈瑞 | Composite health care rice containing germinated brown rice and preparation method thereof |
| CN108740028A (en) * | 2018-05-14 | 2018-11-06 | 厦门惠尔康食品有限公司 | A kind of brown rice underflow and preparation method thereof |
| CN113016919A (en) * | 2019-12-09 | 2021-06-25 | 延安信德食品科技有限公司 | Micro-puffed bean/grain filled chocolate and preparation method thereof |
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