CN101427834A - Process for preparing alcohol-free beverage of rice - Google Patents
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- CN101427834A CN101427834A CNA2008100800497A CN200810080049A CN101427834A CN 101427834 A CN101427834 A CN 101427834A CN A2008100800497 A CNA2008100800497 A CN A2008100800497A CN 200810080049 A CN200810080049 A CN 200810080049A CN 101427834 A CN101427834 A CN 101427834A
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Abstract
The invention provides a cereal beverage, particularly a processing method of a Mi rice non-alcoholic beverage, which solves the problems in deep-processing of Mi rice. The processing method comprises the following steps: (1) dehulling Mi rice, soaking in water and pulping; (2) boiling for 15 to 20 minutes, cooling down to 80 DEG C, adding alpha-amylase, beta-amylase and papain, standing for 10 to 15 minutes, cooling down to 70 DEG C, adding 0.5% to 0.7% of saccharifying enzymes, and maintaining for 25 to 30 minutes; (3) inactivating the enzymes; (4) compounding; and (5) filtering: spearing liquid from solid residues by using a centrifugal separator, homogenizing, filling, and sterilizing to obtain the final product. The beverage is rich in VE and has strong antioxidant function. With the addition of Selenium as essential trace element for human body, the beverage has anticancer effect. During the processing, the protein is decomposed completely to generate lysine in various forms. The proportion of other amino acids other than lysine is extremely similar to the protein constitution of human body, so that the beverage is extremely easy to be absorbed by human body.
Description
Technical field
The present invention relates to a kind of cereal beverage, be specially a kind of preparation method of alcohol-free beverage of rice.
Background technology
Broom corn millet (Panicum miliaceum L.) belongs to grass family Panicum (Panicum miliaceum), claims broomcorn millet, millet, standing grain to hold a memorial ceremony for and gruel again, is second cereal crops.Broom corn millet has the branch of the glutinous property of round-grained rice, promptly hard broom corn millet and soft broom corn millet, and the Shanxi Province claims that traditionally the round-grained rice broom corn millet is a broom corn millet, glutinous property broom corn millet is a broomcorn millet.Broom corn millet is short, drought-enduring, barren-resistant breeding time, is the staple food crop in arid and semi-arid area, also is the indispensable relieving foods of town dweller.About 550 ∽ of whole world broom corn millet cultivated area 6,000,000 hm2, the cultivated area maximum be Russia, Ukraine and China, also there is cultivation in states such as India, Iran, Mongolia.China broom corn millet main producing region concentrates on area along the line, China Great Wall, and about 1,000,000 hm2 of cultivated area occupy the 2nd in the world throughout the year.
Broom corn millet protein content about 12% reaches as high as more than 14%; About content of starch 70%, wherein glutinous property kind is 67.6%, and the round-grained rice kind is 72.5%.Amylose content is very low in the glutinous property kind, and the glutinous property of high-quality kind does not contain amylose.Amylose content is generally 4.5% ∽ 12.7% of starch total amount, average out to 7.5% in the round-grained rice kind; Fat content 3.6% contains mineral matter elements such as multivitamins such as β-carrotene, vitamin E, vitamin B6, B1, B2 and abundant calcium, magnesium, phosphorus and iron, zinc, copper in addition.Rotten rice be broom corn millet through the preliminary working product that simple process such as shelling process, be that a kind of concurrent management the concurrently supported the nutraceutical that is used for one with medicine, nutritious, easily be absorbed by the body, edible nourishing is worth height.
Beverage types is various now, except cooking beverage with fruit, can also use the grain processing beverage.Number of patent application is 200410014266.8 disclose a kind of preparation method of rice milk beverage, and playing basic technical scheme is that ground rice is broken, adds the hot water gelatinization then, and the enzyme-added enzymolysis that carries out boils the enzyme that goes out, and screenings separates, and gets supernatant, allocates with flavor enhancement.The patent No. is 03152747.7 disclose a kind of production method of rice milk beverage, and its basic technology is earlier that ground rice is broken, and baking adds the water boil gelatinization more then, and defibrination adds amylase more again, the enzyme that goes out, and the flavouring material allotment gets final product again.The patent No. is 01101885.2 disclose a kind of millet milk beverage and preparation method thereof, and primary raw material is a millet, and method is that millet is soaked, and boils then, and is levigate then at enzyme-added enzymolysis, adds emulsifying agent again, and sterilization gets final product.Number of patent application is 200710059978.5 disclose a kind of husked rice tea beverage and preparation method, and its main technical schemes is that brown rice is toasted under the high temperature about 200 degree, pulverizes then, adds boiling water again and stirs gelatinization, and defibrination adds some amylase enzymolysis again, the enzyme that goes out, and allotment gets final product.The patent No. is 200710302445.5 disclose a kind of preparation method of black rice beverage, and its basic skills is that the black rice roasting is fried, and adds flooding then, defibrination, enzyme-added enzymolysis, the enzyme that goes out, the centrifugal enzymolysis liquid that gets, allotment.Number of patent application is 200710164616.2 disclose a kind of preparation method of corn juice drink, and its basic step comprises bright corn steam treatment, adds the water fragmentation then, add the enzyme enzymolysis again in the slurries, add other auxiliary material again and adjust.
More than 6 pieces of patent application documents described respectively with rice, millet, black rice or corn are the processing method that raw material is produced the cereal beverage.Its basic processing technology can be summarized as, and with raw material pulverizing, adds the water gelatinization then, enzyme-added again enzymolysis, and the enzyme that goes out again, allotment gets final product.
Rice, millet, black rice or corn are food common in our daily life, and these cereal are compared with broom corn millet, and the performance stickiness is very high on the broom corn millet macroscopic view, and the northerner is commonly used to cook cake.Broom corn millet protein content about 12% reaches as high as more than 14%, so reaction must have the participation of protease just can make macro-molecular protein resolve into small-molecule substances such as amino acid.Round-grained rice broom corn millet kind content of starch is 72.5%, and wherein amylose content is generally 4.5% ∽ 12.7% of starch total amount, and all the other are amylopectin; Amylase (amylase) general action is in α-1 such as soluble starch, amylose, glycogen, 4-glucan, hydrolyzing alpha-1, the enzyme of 4-glycosidic bond.Mode according to effect can be divided into AMS (EC3.2.1.1.) and beta amylase (EC3.2.1.2.).(1) AMS is characterized in that causing the rapid decline of substrate solution viscosity and the disappearance of Iod R, and end product based on maltose, in addition, also has maltotriose and a small amount of glucose when decomposing amylose.When decomposing amylopectin, except that maltose, glucose, also generate component and have α-1, the α-limit dextrin of 6-key on the other hand.It is 35-50% that general decomposition limit is as the criterion with glucose, but in the amylase of bacterium, (glucose finally dissociates) that present up to 70% decomposition limit is also arranged; (2) difference of beta amylase and AMS is from non reducing end to be that unit cuts off α-1,4-dextran chain one by one with maltose.Can decompose fully and obtain maltose and a spot of glucose for resembling the substrate that does not have branch the amylose.When acting on amylopectin or glucan, be cut to α-1, the front reaction of 6-key has just stopped, and therefore generates the bigger limit dextrin of molecular weight ratio.So reaction participates in when AMS and beta amylase must be arranged, and promotes through carbohydrase, make macromolecules starch class substance decomposition become little molecule such as glucose easily to digest material.Rotten suboutput is very high in Shanxi, and is very low as its added value of bread and cheese, in order to improve the added value of product of broom corn millet, just must walk the road of product deep processing, and utilizing broom corn millet processing and manufacturing cereal beverage is one of its direction.We test and use broom corn millet to be raw material, add trade union according to the basic technology of above-mentioned existing patent record and make reaction not exclusively, and local flavor and quality are undesirable.
Summary of the invention
The present invention provides a kind of preparation method of alcohol-free beverage of rice for the problem that solves rotten rice deep processing and utilization.
The present invention is realized that by following technical scheme a kind of preparation method of alcohol-free beverage of rice may further comprise the steps:
1. with the shelling of gruel rice, water logging bubble 3-5 hour, the defibrination that add 10 times of rotten Mi Chongliang make slurry can cross 100 mesh sieves, its objective is starch is fully absorbed water, be convenient to defibrination, cold water is generally used in the boiling gelatinization, can destroy rotten Mi Pinzhi if water temperature is too high, lose more nutrition, the color and luster degree reduces, and water consumption is about 10 times of Mi Miliang, and meter time of soaking is 3-5 hour, utilize paste mill grinding, can cross 100 mesh sieves and get final product.The also available pulverizing of this technology, add 10 times of replacements of water, this sampling technology is easier, saves time more, aborning easy operating more.
2. boiled 15-20 minute, and be cooled to 80 ℃ and add alpha amylase 2-4 ‰, beta amylase 3-5 ‰, papain 1-3 ‰, left standstill 10-15 minute, drop to 70 ℃ again and add carbohydrase 5-7 ‰, kept 25-30 minute, purpose is to make starch gelatinization.The general interlayer band that uses stirs Cooling or heating jar, boiled 15-20 minute, and be cooled to 80 ℃ and add alpha amylase 2-4 ‰, beta amylase 3-5 ‰, papain 1-3 ‰, left standstill 10-15 minute, drop to 70 ℃ again and add carbohydrase 5-7 ‰, keep carrying out in 25-30 minute biochemical reaction.
Illustrate: amylopectin content is bigger in the rotten rice starch, and therefore reaction must have beta amylase except that the need alpha amylase, and starch could liquefy more fully; And present purified starch enzyme can only the liquefying starch constituents, and protein is transformed, and the participation of protease must be arranged, and reaction could be more complete, and therefore reaction must add protease; Make polysaccharose substance be converted into materials such as monose, oligosaccharides as much as possible after adding carbohydrase; These reactions make starch and protein be converted into small-molecule substance by macromolecular substances, are more prone to digest and assimilate,
3 enzymes that go out: the enzyme that goes out after reacting completely,
4 allotments, add one or more fruit-vegetable dried products such as 30% carrot, sweet potato, day lily, pumpkin, pumpkin, hawthorn, sea-buckthorn, grape, apple, peach, apricot when going out enzyme and boil, like this can flavouring, increase sweetly, hyperchromic, increase the different flavor and the designs and varieties of beverage.
5 filter: utilize centrifugal separator (rotating speed 4000r/min, time 10min) that drink liquid and bits are separated, allow liquid filter by 400 order filter clothes again, homogeneous under 40-50MPa then, can, sterilization, finished product.
The selenium that in allotment, can also add trace, for example first selenium amino acid, selenium NAC selenate, selenite.
| Additive | The beverage effect |
| Fresh goods | Aqueous vapor is bigger, and the fragrance sweet taste is lighter, and local flavor is few, and mouthfeel is relatively poor, and color and luster is relatively poor |
| Dried product | Substantially anhydrous gas, fragrance, sweet taste, local flavor, mouthfeel, color and luster all are better than adding the beverage of fresh goods |
(1) is the difference behind interpolation fresh goods of fruits and vegetables and the dried product in the beverage down
(2) fruits and vegetables are cut into the fritter of 5mm, promptly get fruit-vegetable dried product through 80 ℃ of constant temperature air dry oven oven dry 3-4h, are bake out temperature and fruit-vegetable dried product effect relation table down:
| Bake out temperature | The fruit-vegetable dried product effect |
| 60℃ | Temperature is lower, turns sour easily, produces peculiar smell, and time-consuming the expense |
| 80℃ | Temperature is moderate, and color and luster, taste etc. are more satisfactory, and the power saving that saves time |
| 100℃ | Temperature is higher, easily caramelization, and variable color is spoiled |
(3) be fruit-vegetable dried product addition and beverage effect relation table down:
| The fruit-vegetable dried product addition | The beverage effect |
| 20％ | Sweet taste is lighter, and flavor taste is relatively poor, and color and luster is relatively poor |
| 30％ | Sweet taste is moderate, has both kept the fragrance of rotten rice, has increased the local flavor of fruits and vegetables again, and mouthfeel is good, and color and luster is normal, |
| 40％ | Sweet taste is denseer, and the fragrance of fruits and vegetables has been covered the fragrance of rotten rice, and the flavor taste of rotten rice is not outstanding |
Especially V in the beverage to be described
EContent quite abundant, contain 0.09mg/100g approximately, very strong antioxidation is arranged, can prevent fatty compound, vitamin A, selenium (Se), two kinds of sulphur amino acid and ascorbic oxidation; Be a kind of very important vessel expander and anticoagulant; Delay cell and wear out, the looks that retain youth because of oxidation; Supply with oxygen in the body, make you that endurance more be arranged, lessen fatigue; Work with vitamin A one, resist atmosphere pollution, the protection lungs; Prevent blood clotting; Be the externally applied drug (can see through skin is absorbed) and the medicine for oral administration of locality wound, all can prevent to stay scar; The rehabilitation that acceleration is burnt; With diuretics be used for bring high blood pressure down; Prevent miscarriage; Help to alleviate the situation that has a cramp in the leg with charley horse; Reduce the chance of suffering from ischemic heart disease.Vitamin A, vitamin C, vitamin E all can increase the absorption of selenium.
In addition, in allocation process, we have strengthened the content of selenium, make in every 100g beverage to contain selenium 10ug, and selenium is the trace element of needed by human, and antitumaous effect is arranged, selenium preparation commonly used clinically and V
EPrevent and treat diseases such as angina pectoris, miocardial infarction, Keshan disease, fatty liver and hepatonecrosis; Selenium can be removed free radical as antioxidant, and serum total cholesterol, triglycerides and MDA are reduced, and reduces the incidence of disease of diseases such as coronary heart disease, high fat of blood, cerebral thrombus, and can effectively protect liver; Selenium is to improving eyesight and preventing that cataract of old people from having positive role.
Work in-process, sufficient decomposition that protein is proper has produced multiple lysine, and the ratio between other amino acid except that lysine and the constituent ratio of human body protein are closely similar, very easily absorb.Following table is various amino acid contents in the 100g beverage:
| The composition title | Content (mg) | The composition title | Content (mg) | The composition title | Content (mg) |
| Lysine | 16.06 | Threonine | 27.00 | Phenylalanine | 44.25 |
| Isoleucine | 33.13 | Tryptophan | 15.81 | Cystine | 17.19 |
| Leucine | 92.06 | Tyrosine | 24.87 | Histidine | 15.00 |
| Aspartic acid | 51.00 | Alanine | 71.00 | Valine | 45.94 |
| Arginine | 27.44 | Glycine | 20.00 | Proline | 51.80 |
| Methionine | 13.13 | Sulfur-containing amino acid (T) | 30.31 | Aromatic amino acid (T) | 69.12 |
| Serine | 41.12 |
The specific embodiment
Embodiment 1, and a kind of preparation method of alcohol-free beverage of rice may further comprise the steps: (ratio is part by weight in the step)
1. with gruel rice shelling, water logging bubble 3-5 hour, the defibrination that add 10 times of rotten Mi Chongliang make slurry can cross 100 mesh sieves, the also available pulverizing of this technology, add 10 times of replacements of water, and this sampling technology is easier, save time more, aborning easy operating more.
2. boiled 15-20 minute, and be cooled to 80 ℃ and add alpha amylase 2-4 ‰, beta amylase 3-5 ‰, papain 1-3 ‰, left standstill 10-15 minute, drop to 70 ℃ again and add carbohydrase 5-7 ‰, kept 25-30 minute,
3. enzyme goes out: the enzyme that goes out after reacting completely,
4, allotment, the enzyme that goes out also adds one or more fruit-vegetable dried products such as the carrot, sweet potato, day lily, pumpkin, pumpkin, hawthorn, sea-buckthorn, grape, apple, peach, apricot of rotten Mi Chongliang 30% simultaneously, boils then.
5. filter: utilize centrifugal separator (rotating speed 4000r/min, time 10min) that drink liquid and bits are separated, allow liquid filter by 400 order filter clothes again, homogeneous under 40-50MPa then, can, sterilization, finished product.
Embodiment 2, and a kind of preparation method of alcohol-free beverage of rice may further comprise the steps:
1. with gruel rice shelling, water logging bubble 3-5 hour, the defibrination that add 10 times of rotten Mi Chongliang make slurry can cross 100 mesh sieves, the also available pulverizing of this technology, add 10 times of replacements of water, and this sampling technology is easier, save time more, aborning easy operating more.
2. boiled 15-20 minute, and be cooled to 80 ℃ and add alpha amylase 2-4 ‰, beta amylase 3-5 ‰, papain 1-3 ‰, left standstill 10-15 minute, drop to 70 ℃ again and add carbohydrase 5-7 ‰, kept 25-30 minute,
3. enzyme goes out: the enzyme that goes out after reacting completely,
4, allotment, the enzyme that goes out also adds one or more fruit-vegetable dried products such as the carrot, sweet potato, day lily, pumpkin, pumpkin, hawthorn, sea-buckthorn, grape, apple, peach, apricot of rotten Mi Chongliang 30% simultaneously, boils then.
5. filter: utilize centrifugal separator (rotating speed 4000r/min, time 10min) that drink liquid and bits are separated, allow liquid filter by 400 order filter clothes again, homogeneous under 40-50MPa then, can, sterilization, finished product.
Embodiment 3, and a kind of preparation method of alcohol-free beverage of rice may further comprise the steps:
1. with gruel rice shelling, water logging bubble 3-5 hour, the defibrination that add 10 times of rotten Mi Chongliang make slurry can cross 100 mesh sieves, the also available pulverizing of this technology, add 10 times of replacements of water, and this sampling technology is easier, save time more, aborning easy operating more.
2. boiled 15-20 minute, and be cooled to 80 ℃ and add alpha amylase 2-4 ‰, beta amylase 3-5 ‰, papain 1-3 ‰, left standstill 10-15 minute, drop to 70 ℃ again and add carbohydrase 5-7 ‰, kept 25-30 minute,
3. enzyme goes out: the enzyme that goes out after reacting completely,
4, allotment, the enzyme that goes out also adds one or more fruit-vegetable dried products such as the carrot, sweet potato, day lily, pumpkin, pumpkin, hawthorn, sea-buckthorn, grape, apple, peach, apricot of rotten Mi Chongliang 30% simultaneously, boils then.
5. filter: utilize centrifugal separator (rotating speed 4000r/min, time 10min) that drink liquid and bits are separated, allow liquid filter by 400 order filter clothes again, homogeneous under 40-50MPa then, can, sterilization, finished product.
Claims (2)
1, a kind of preparation method of alcohol-free beverage of rice is characterized in that: may further comprise the steps:
(1) with the shelling of gruel rice, water logging bubble 3-5 hour, the defibrination that add 10 times of rotten Mi Chongliang make slurry can cross 100 mesh sieves,
(2) boil 15-20 minute, be cooled to 80 ℃ and add alpha amylase 2-4 ‰, beta amylase 3-5 ‰, papain 1-3 ‰, left standstill 10-15 minute, drop to 70 ℃ again and add carbohydrase 5-7 ‰, kept 25-30 minute,
(3) enzyme that goes out: the enzyme that goes out after reacting completely,
(4) allotment, the enzyme that goes out adds any one or a few fruit-vegetable dried product in 30% carrot, sweet potato, day lily, pumpkin, pumpkin, hawthorn, sea-buckthorn, grape, apple, peach, the apricot simultaneously and boils,
(5) filter: utilize centrifugal separator that drink liquid and bits are separated, allow liquid filter by 400 order filter clothes again, homogeneous under 40-50MPa then, can, sterilization, finished product.
2, the preparation method of alcohol-free beverage of rice according to claim 1 is characterized in that: also add the selenium of trace in allotment, make in every 100g beverage to contain selenium 10ug.
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Cited By (3)
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| CN104522510A (en) * | 2015-01-06 | 2015-04-22 | 黄越通 | Steamed vermicelli roll manufacturing method and low-temperature fine rice milk grinding machine |
| CN112890194A (en) * | 2021-02-05 | 2021-06-04 | 山西省农业科学院食用菌研究所 | Tongdong day lily nutrition essence syrup and preparation process thereof |
| WO2022165953A1 (en) * | 2021-02-05 | 2022-08-11 | 山西省农业科学院食用菌研究所 | Datong hemerocallis citrina nutrition rice cake and preparation process therefor |
Family Cites Families (7)
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| CN1218667C (en) * | 2003-08-16 | 2005-09-14 | 湖南金健米业股份有限公司 | Rice emulsion drink production method |
| CN1290434C (en) * | 2003-11-06 | 2006-12-20 | 赵奋飞 | Gruel and almond tea and its making method |
| CN1237914C (en) * | 2004-03-08 | 2006-01-25 | 江南大学 | Prepn. method of rice milk beverage |
| CN100566594C (en) * | 2006-09-30 | 2009-12-09 | 马玉林 | Apricot kernel gruel and preparation method thereof |
| CN101138371B (en) * | 2007-10-22 | 2010-05-19 | 天津农学院 | Husked rice tea beverage and preparation method thereof |
| CN101209123B (en) * | 2007-12-25 | 2011-07-27 | 浙江工业大学 | Method for preparing corn juice beverage |
| CN101185526B (en) * | 2007-12-26 | 2010-12-15 | 江南大学 | Method for preparing black rice beverage |
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| CN104522510A (en) * | 2015-01-06 | 2015-04-22 | 黄越通 | Steamed vermicelli roll manufacturing method and low-temperature fine rice milk grinding machine |
| CN112890194A (en) * | 2021-02-05 | 2021-06-04 | 山西省农业科学院食用菌研究所 | Tongdong day lily nutrition essence syrup and preparation process thereof |
| WO2022165954A1 (en) * | 2021-02-05 | 2022-08-11 | 山西省农业科学院食用菌研究所 | Nutritional essence syrup of datong hemerocallis citrina and preparation process therefor |
| WO2022165953A1 (en) * | 2021-02-05 | 2022-08-11 | 山西省农业科学院食用菌研究所 | Datong hemerocallis citrina nutrition rice cake and preparation process therefor |
| GB2606673A (en) * | 2021-02-05 | 2022-11-16 | Shanxi Provincial Academy Of Agricultural Sciences Inst Of Edible Fungi | Nutritional essence syrup of datong hemerocallis citrina and preparation process therefor |
| GB2606673B (en) * | 2021-02-05 | 2023-05-17 | Shanxi Provincial Academy Of Agricultural Sciences Inst Of Edible Fungi | Datong Hemerocallis Citrina Nutrient Puree and Preparation Method Thereof |
| GB2617640A (en) * | 2021-02-05 | 2023-10-18 | Shanxi Zituan Biotechnology Co Ltd | Datong Hemerocallis citrina nutrition rice cake and preparation process therefor |
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