CN101438845A - Non-enzymolysis rice milk beverage and preparation method thereof - Google Patents
Non-enzymolysis rice milk beverage and preparation method thereof Download PDFInfo
- Publication number
- CN101438845A CN101438845A CNA2008101363882A CN200810136388A CN101438845A CN 101438845 A CN101438845 A CN 101438845A CN A2008101363882 A CNA2008101363882 A CN A2008101363882A CN 200810136388 A CN200810136388 A CN 200810136388A CN 101438845 A CN101438845 A CN 101438845A
- Authority
- CN
- China
- Prior art keywords
- rice
- milk beverage
- enzymolysis
- preparation
- rice milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a non-enzymatic rice milk beverage and a preparation method thereof, wherein, the non-enzymatic rice milk beverage takes crushed rice and black rice as main material, and the method for preparing the non-enzymatic rice milk beverage comprises the steps of screening out impurities, roasting, crushing, non-enzymatic gelatinization, preparation, homogenization, refinement, emulsification, sterilization, packaging, etc. The crushed rice and the black rice are taken as the main material of the non-enzymatic rice milk beverage; the preparation method adopts the dynamic supervoltage microjet technology to refine and emulsify materials; emulsified stabilizing agent is added during the preparation process; and instant ultrahigh-temperature flash evaporation technology is adopted for aromatizing and sterilizing the materials.
Description
Technical field
The present invention relates to rice milk beverage of a kind of non-enzymolysis processing and preparation method thereof, belong to agricultural byproducts finishing technology field.
Background technology
Rice inevitably can produce a large amount of cracking rice in process, and along with the improving constantly of rice processing accuracy, the grading arrangement is progressively strengthened, and will have the generation of more cracking rice.As everyone knows, the price of cracking rice only is 30%～50% of rice, but nutriments such as the protein in cracking rice, starch are close with rice even be higher than rice, if insufficient utilization then can cause the very big waste of rice resource, in the past, it is main as feedstuff to crack rice, and economic value added is not high.The utilization preparation of drinks of cracking rice can improve its economic value added greatly.Black rice have the good reputation of " medicine rice ", " long-lived rice ", has special nutritive value.Studies show that: the nutritional labeling of black rice is very abundant, compares with highed milled rice, and black rice is rich in dietary fiber, and the B family vitamin content in the black rice is about 4 times of rice; Micronutrient levels such as potassium, magnesium, iron, zinc, manganese are respectively its 4.4 times, 6 times, 1.7 times, 3.8 times and 1.7 times; Lysine content is its 2-2.5 times.Black rice also has very high medical value simultaneously, contains the anthocyan pigment in the cortex of black rice outside, has very strong anti-aging effects.In addition, also being rich in the flavonoids active material in this pigment, is 5 times more than of rice, and sclerosis has very big effect to prevention of arterial.
Before the present invention, the relevant patent of existing rice milk beverage.Publication number 1559300 is disclosed to be exactly a kind of preparation method of rice milk beverage, this method is a raw material with rice and brown rice, makes 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.At present the rice milk beverage that occurs on the market is to be raw material with rice and brown rice mostly, having passed through enzymolysis and saccharification handles, cause the original trophic structure of rice great changes will take place owing to passed through these processing, especially aspect mouthfeel, lost the newborn due genuineness of rice.The rice breast that the present invention produces has kept the delicate fragrance of the prototroph composition and the rice of rice to greatest extent, can in time be the precise and tiny nutrition in the human body complementary diets.The black rice composition that adds has increased its unique Mi Xiangfeng flavor, has replenished its distinctive nutritional labeling, and the aubergine that especially allows the people be full of appetite is more prone to be accepted by popular.Rice milk product of the present invention still is a diet fiber drink except the function-additional body water with general common beverages simultaneously, oligosaccharide beverage, and inorganic salts such as a large amount of nicotinic acid, B family vitamin and ferrophosphorus etc. are contained in a rice Ruzhong.It is drunk by people to be suitable for infant, children, student, working clan, patient, the elderly etc.
Summary of the invention
This product adopts pure physical method to crack rice and black rice is a primary raw material, without enzymolysis and saccharification react, keeps the primitive nature local flavor of thin rice gruel; Adopt instantaneous high pressure technology with micro flowrate that product is carried out refinement and emulsification, overcome the bottleneck problem of starch based beverage stability; Adopt ultra high temperature short time sterilization and Tetrapack cold-aseptic filling production technology, prolonged the product shelf life, this product at high temperature can impel the generation of rice taste compound simultaneously, makes the rice breast at high temperature produce the pleasant rice delicate fragrance of nature.
Rice milk beverage of the present invention is cracked rice with southern Xian and black rice is a primary raw material, makes through operations such as roasting stir-fry, pulverizing, non-enzymolysis gelatinization, allotment, homogeneous, super-voltage micro jet refinement emulsification, instantaneous superhigh temperature flavouring, sterilization, Tetrapack aseptic packagings.The process flow diagram of described rice milk beverage preparation is seen accompanying drawing.
The preparation method of non-enzymolysis rice milk beverage is as follows:
(1) crushing screening is fried in raw material roasting: the rotating speed of cylinder frying pan is set, control certain roasting and fry temperature and time, with behind the removal of contamination crack rice and black rice bakes stir-fry respectively, extremely little yellow is fried in roasting, and strong rice delicate fragrance is arranged, and does not have till the obvious burnt burning.With good the cracking rice and black rice difference pulverize of frying, granularity is controlled in 120 orders, deposits respectively.
(2) ground rice gelatinization: opening under the condition of stirring, two kinds of ground rice slowly are being added with in the material-compound tank of 90 ℃ of hot water and carry out gelatinization, continuous high shear gelatinization certain hour guarantees that gelatinization is complete.
(3) batching dissolving: other batchings are carried out stirring and dissolving at a certain temperature.
(4) allotment constant volume: the slurries that gelatinization is good pump into blending vat, and various auxiliary material dissolvings back pumps into blend tank by measuring tank, and adding purifies waste water carries out the volume constant volume, and stirs at a certain temperature and all allocate.
(5) semi-finished product detect: pH, soluble solid, fat, protein content determination.
(6) pasteurize: the abundant dissolving of being convenient to each raw material in the allotment operation on the one hand mixes, and also material is carried out pasteurize simultaneously, and the control temperature is 90 ℃, in the time 20min.
(7) homogeneous: homogenizing temperature is 70-75 ℃, and homogenization pressure is 20-40MPa.
(8) dynamic super-voltage micro jet refinement and emulsification: the feed liquid behind the homogeneous is in order to obtain mouthfeel and stable phase preferably, use microjet to carry out refinement and emulsification, material has experienced multiple effects such as the high-speed impact, high speed shear, dither (swinging), cavitation of liquid in moment, thereby reaches the purpose of emulsification and refinement.Controlled pressure is 90-120MPa, carries out the refinement emulsification treatment.
(9) instantaneous superhigh temperature flavouring and sterilization: use instantaneous superhigh temperature flash evaporation technology and can sterilize to material on the one hand, can play certain flavouring effect on the other hand.Temperature is 137 ℃, 4 seconds of time.
(10) Tetrapack aseptic canning: can temperature≤25 ℃.
The non-enzymolysis rice milk beverage that adopts this preparation method to produce without enzymolysis and saccharification react, has kept the primitive nature local flavor of thin rice gruel; Adopt instantaneous high pressure technology with micro flowrate that product is carried out refinement and emulsification, overcome the bottleneck problem of starch based beverage stability; Adopt ultra high temperature short time sterilization and Tetrapack cold-aseptic filling production technology, prolonged the product shelf life, this product at high temperature can impel the generation of rice taste compound simultaneously, makes the rice breast at high temperature produce the pleasant rice delicate fragrance of nature.The non-enzymolysis rice milk product still is a diet fiber drink except the function-additional body water with general common beverages simultaneously, oligosaccharide beverage, and inorganic salts such as a large amount of nicotinic acid, B family vitamin and ferrophosphorus etc. are contained in a rice Ruzhong.It is drunk by people to be suitable for infant, children, student, working clan, patient, the elderly etc.
Description of drawings
Accompanying drawing is the process flow diagram of described non-enzymolysis rice milk beverage preparation.
The specific embodiment
The late Xian that takes by weighing 100Kg removal impurity cracks rice, and fries to coke yellow with pot down for 200 ℃, and strong rice delicate fragrance is arranged, and with pulverizer cracking rice of frying is ground into powder, crosses 120 mesh sieves.Equally the 50Kg black rice is fried to delicate fragrance with pot down for 200 ℃, be ground into powder, cross 120 mesh sieves.Taking by weighing 60Kg rice powder and 20Kg black rice flour respectively is mixed to join in the 2000L adjunce copper of 90 ℃ of hot water about 600L and carries out filtering behind the gelatinization 20min.Accurately take by weighing white granulated sugar 116Kg, Sodium Polyacrylate 0.6Kg, carragheen 0.4Kg, guar gum 0.6Kg, xanthans 0.8Kg, gellan gum 0.4Kg, sucrose ester 0.6Kg, monoglyceride 0.8Kg, sodium phosphate trimer 0.2Kg, do stirring and dissolving 15min filtration in the Cooling or heating jar that joins other the 60-70 ℃ of hot water in the 500L left and right sides after mixing, in the Rice ﹠ peanut milk that pumps into behind the emulsion stabilizer feed liquid mixing behind the dissolution filter after gelatinization is filtered, be settled to 2000L, be warming up to 80 ℃ after stirring, carry out pasteurize in the time of allotment, the cooling back is carried out twice homogeneous and is handled under 20-40MPa.Adopt the dynamic super-voltage micro jet technology that material is carried out further refinement and emulsification then, when adopting instantaneous superhigh temperature flash distillation sterilization (137 ℃, 4s) material is played certain flavouring effect, carry out can by the Tetrapack sterile filling at last and sealing obtains non-enzymolysis rice milk beverage by flash evaporation technology.
Claims (4)
1, a kind of non-enzymolysis rice milk beverage and preparation method thereof, this non-enzymolysis rice milk beverage with crack rice and black rice be primary raw material, the non-enzymolysis rice milk beverage compounding method comprises, the material screening and removing impurities, roasting is fried, pulverize, non-enzymolysis gelatinization, allotment, homogeneous, refinement emulsification, sterilization, operations such as packing, it is characterized in that, described non-enzymolysis rice milk beverage with crack rice and black rice be primary raw material, adopt the dynamic super-voltage micro jet technology that material is carried out refinement emulsification among the described preparation method, and in modulation, add emulsion stabilizer, adopt instantaneous superhigh temperature flash evaporation technology that material is carried out flavouring and sterilization.
2, dynamic super-voltage micro jet technology according to claim 1 is characterized in that the refinement emulsification of material, and controlled pressure is 90-120MPa.
3, superhigh temperature flash distillation flavouring according to claim 1 and sterilization is characterized in that, temperature is controlled to be 135-140 ℃, and the time was 4 seconds.
4, the emulsion stabilizer that adds in the allotment according to claim 1, it is characterized in that the emulsion stabilizer that adds in the auxiliary material comprises Sodium Polyacrylate 0.035-0.04%, carragheen 0.02%-0.03%, guar gum 0.02%-0.03%, xanthans 0.04%-0.05%, gellan gum 0.01%-0.02%, sucrose ester 0.025%-0.03%, monoglyceride 0.03%-0.04%, sodium phosphate trimer 0.01%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101363882A CN101438845A (en) | 2008-12-08 | 2008-12-08 | Non-enzymolysis rice milk beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101363882A CN101438845A (en) | 2008-12-08 | 2008-12-08 | Non-enzymolysis rice milk beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101438845A true CN101438845A (en) | 2009-05-27 |
Family
ID=40723569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101363882A Pending CN101438845A (en) | 2008-12-08 | 2008-12-08 | Non-enzymolysis rice milk beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101438845A (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828657A (en) * | 2010-04-14 | 2010-09-15 | 潘见 | Two-step ultrahigh-pressure sterilization method of liquid matter |
| CN101919559A (en) * | 2009-06-11 | 2010-12-22 | 天津市恒安食品有限公司 | Method for preparing Chinese chestnut beverage |
| CN101579074B (en) * | 2009-06-25 | 2012-10-03 | 九阳股份有限公司 | Method for preparing rice milk and soybean milk maker thereof |
| CN102696770A (en) * | 2012-07-10 | 2012-10-03 | 中绿食品集团有限公司 | Walnut vegetable protein drink and method for producing same |
| CN102067910B (en) * | 2009-11-24 | 2013-01-23 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product containing boiled fragrant rice juice and preparation method thereof |
| CN103315349A (en) * | 2013-07-18 | 2013-09-25 | 曾文华 | Preparation method of rice and sugarcane mixed drink |
| CN103584219A (en) * | 2013-11-12 | 2014-02-19 | 江苏财经职业技术学院 | Preparation method of nutritious rice drink |
| CN104000266A (en) * | 2014-06-13 | 2014-08-27 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN104256825A (en) * | 2014-10-14 | 2015-01-07 | 安徽乐欢天生物科技有限公司 | Method for preparing rice protein functional beverage by rice residues |
| CN105725009A (en) * | 2016-02-24 | 2016-07-06 | 桃源县兴隆米业科技开发有限公司 | High essential amino-acid content nutritional rice juice drink |
| CN106588137A (en) * | 2016-12-29 | 2017-04-26 | 广西北部湾制药股份有限公司 | Additive for tobacco planting |
| CN106631190A (en) * | 2016-12-29 | 2017-05-10 | 广西北部湾制药股份有限公司 | Tobacco planting fertilizer capable of enhancing nicotine content |
| CN106631189A (en) * | 2016-12-29 | 2017-05-10 | 广西北部湾制药股份有限公司 | Additive used for tobacco planting and capable of increasing polysaccharide content |
| CN106631191A (en) * | 2016-12-29 | 2017-05-10 | 广西北部湾制药股份有限公司 | Fertilizer used for tobacco planting and capable of increasing nicotine content |
| CN106901125A (en) * | 2017-03-22 | 2017-06-30 | 贵州大学 | A kind of adlay dew beverage stay in grade control method and its adlay dew beverage |
| CN108283652A (en) * | 2018-02-27 | 2018-07-17 | 贵安新区瑞诚生物工程有限公司 | A kind of preparation method and its production system of small molecule Chinese medicine and 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 |
| CN109287903A (en) * | 2018-09-07 | 2019-02-01 | 吉林农业大学 | High protein tremella rice milk beverage |
| CN110651938A (en) * | 2019-11-05 | 2020-01-07 | 北京工商大学 | Highland barley beverage and preparation method thereof |
| CN112841474A (en) * | 2021-01-14 | 2021-05-28 | 华南理工大学 | Selenium-rich flavor rice milk and preparation method thereof |
| CN112841475A (en) * | 2021-01-14 | 2021-05-28 | 华南理工大学 | Selenium-rich rice milk and preparation method thereof |
| CN117179289A (en) * | 2023-08-23 | 2023-12-08 | 江西师范大学 | Selenium-enriched nutritional rice milk capable of nourishing stomach and strengthening spleen and preparation method thereof |
-
2008
- 2008-12-08 CN CNA2008101363882A patent/CN101438845A/en active Pending
Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919559A (en) * | 2009-06-11 | 2010-12-22 | 天津市恒安食品有限公司 | Method for preparing Chinese chestnut beverage |
| CN101579074B (en) * | 2009-06-25 | 2012-10-03 | 九阳股份有限公司 | Method for preparing rice milk and soybean milk maker thereof |
| CN102067910B (en) * | 2009-11-24 | 2013-01-23 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product containing boiled fragrant rice juice and preparation method thereof |
| CN101828657A (en) * | 2010-04-14 | 2010-09-15 | 潘见 | Two-step ultrahigh-pressure sterilization method of liquid matter |
| CN101828657B (en) * | 2010-04-14 | 2013-07-10 | 潘见 | Two-step ultrahigh-pressure sterilization method of liquid matter |
| CN102696770A (en) * | 2012-07-10 | 2012-10-03 | 中绿食品集团有限公司 | Walnut vegetable protein drink and method for producing same |
| CN103315349A (en) * | 2013-07-18 | 2013-09-25 | 曾文华 | Preparation method of rice and sugarcane mixed drink |
| CN103315349B (en) * | 2013-07-18 | 2015-05-20 | 曾文华 | Preparation method of rice and sugarcane mixed drink |
| CN103584219A (en) * | 2013-11-12 | 2014-02-19 | 江苏财经职业技术学院 | Preparation method of nutritious rice drink |
| CN104000266A (en) * | 2014-06-13 | 2014-08-27 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN104000266B (en) * | 2014-06-13 | 2015-04-29 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN104256825A (en) * | 2014-10-14 | 2015-01-07 | 安徽乐欢天生物科技有限公司 | Method for preparing rice protein functional beverage by rice residues |
| CN105725009A (en) * | 2016-02-24 | 2016-07-06 | 桃源县兴隆米业科技开发有限公司 | High essential amino-acid content nutritional rice juice drink |
| CN106588137A (en) * | 2016-12-29 | 2017-04-26 | 广西北部湾制药股份有限公司 | Additive for tobacco planting |
| CN106631190A (en) * | 2016-12-29 | 2017-05-10 | 广西北部湾制药股份有限公司 | Tobacco planting fertilizer capable of enhancing nicotine content |
| CN106631189A (en) * | 2016-12-29 | 2017-05-10 | 广西北部湾制药股份有限公司 | Additive used for tobacco planting and capable of increasing polysaccharide content |
| CN106631191A (en) * | 2016-12-29 | 2017-05-10 | 广西北部湾制药股份有限公司 | Fertilizer used for tobacco planting and capable of increasing nicotine content |
| CN106901125A (en) * | 2017-03-22 | 2017-06-30 | 贵州大学 | A kind of adlay dew beverage stay in grade control method and its adlay dew 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 |
| CN108283652A (en) * | 2018-02-27 | 2018-07-17 | 贵安新区瑞诚生物工程有限公司 | A kind of preparation method and its production system of small molecule Chinese medicine and beverage |
| CN109287903A (en) * | 2018-09-07 | 2019-02-01 | 吉林农业大学 | High protein tremella rice milk beverage |
| CN110651938A (en) * | 2019-11-05 | 2020-01-07 | 北京工商大学 | Highland barley beverage and preparation method thereof |
| CN110651938B (en) * | 2019-11-05 | 2023-10-10 | 北京工商大学 | Highland barley beverage and preparation method thereof |
| CN112841474A (en) * | 2021-01-14 | 2021-05-28 | 华南理工大学 | Selenium-rich flavor rice milk and preparation method thereof |
| CN112841475A (en) * | 2021-01-14 | 2021-05-28 | 华南理工大学 | Selenium-rich rice milk and preparation method thereof |
| CN117179289A (en) * | 2023-08-23 | 2023-12-08 | 江西师范大学 | Selenium-enriched nutritional rice milk capable of nourishing stomach and strengthening spleen and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101438845A (en) | Non-enzymolysis rice milk beverage and preparation method thereof | |
| CN1237914C (en) | Prepn. method of rice milk beverage | |
| CN103229834B (en) | Milk tea with tartary buckwheat and quinoa, and production method thereof | |
| CN102550682B (en) | Oat milk and preparation method thereof | |
| CN104068418B (en) | A kind of sea cucumber drink production method that strengthens immunity | |
| CN103385519B (en) | Compound type high rice protein solid beverage and preparation method thereof | |
| CN104605025A (en) | Pecan-milk compound protein beverage and processing method thereof | |
| CN104543651A (en) | Rock sugar and snow pear strengthened nutritional jelly and preparation method thereof | |
| CN102771867B (en) | Black rice milk plant protein beverage and preparation method thereof | |
| CN106889389A (en) | A kind of wild white bur oral liquid and preparation method thereof | |
| CN106901116B (en) | A kind of fermentation process of Amorphophallus rivieri beverage | |
| CN102697128B (en) | Comprise the preparation method of the cereal beverage of red date and glutinous rice | |
| CN108056175A (en) | A kind of fibert dew beverage and preparation method | |
| CN106261338A (en) | The preparation method of one main laminaria apple composite beverage | |
| CN109090391A (en) | One kind having active soya polypeptides beverage of high anti-oxidation and preparation method thereof | |
| CN106376797B (en) | Hericium erinaceus and malt composite plant beverage and preparation process thereof | |
| CN104172125B (en) | A kind of preparation method of albumen tartar sauce | |
| CN1047197A (en) | Amorphophallus rivieri solid beverage | |
| CN103385330B (en) | Preparation method of mixed type vegetable protein drink by using black tartary buckwheat clear liquid | |
| CN103584000B (en) | Coconut aroma purple rice pudding preparation method | |
| CN102406207A (en) | Liquid eggs drink made of full egg powder and preparation method | |
| CN102894093B (en) | Novel sugar-free tartary buckwheat and walnut milk beverage and production method | |
| CN101524105A (en) | Warm tea | |
| CN108308505A (en) | A kind of black potato method for preparing solid beverage thereof | |
| CN1505982A (en) | Biological enzymolysis process of extracting nutriments from oyster to produce serial products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090527 |