CN101961126A - Rice lactic acid beverage - Google Patents
Rice lactic acid beverage Download PDFInfo
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- CN101961126A CN101961126A CN2010102837915A CN201010283791A CN101961126A CN 101961126 A CN101961126 A CN 101961126A CN 2010102837915 A CN2010102837915 A CN 2010102837915A CN 201010283791 A CN201010283791 A CN 201010283791A CN 101961126 A CN101961126 A CN 101961126A
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- rice
- lactic acid
- beverage
- acid beverage
- interpolation
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Abstract
The invention relates to a rice lactic acid beverage, and the rice lactic acid beverage which has abundant nutrition, pure rice flavor and smooth and refreshing taste and is applicable to the old and the young is produced by being based on the traditional lactic acid beverage processing technology, the existing rice flour processing technology and the biological treatment technology, adopting mixture of different types of rice as a main material of the rice lactic acid beverage and adding an appropriate amount of biological additives to modify the rice flour. The rice lactic acid beverage has long shelf life, safety, sanitation and balanced nutrition, and can carry out large-scale industrial production and achieve the purposes of commercializing and improving the proportion of intensive processing of rice foods. The rice lactic acid beverage is mainly used for solving the difficult problems of acidification mechanism, resuscitation and fresh-keeping of production of the rice beverage, and can lead the production of the rice beverage to be simple and economic. The shelf life can be 6-12 months after adding the appropriate amount of preservative, packaging and carrying out sterilization treatment.
Description
Affiliated technical field
The present invention relates to rice food processing, especially a kind of processing method of rice beverage.
Background technology
It is staple food that the whole world has the population more than 50% simply to be heated into rice with rice.10,000 for many years, and rice is one of mankind's main food of depending on for existence.Rice is rich in starch, proteins,vitamins,minerals etc., is good beverage main material.But up to now, market rarely has rice beverage.Therefore, rice food intensive processing-rice beverage space is huge.
At present, the lactic acid drink on the market adopts the making with milk of each kind of starch more.There is the market vacancy in the lactic acid drink that with rice is major ingredient.
Summary of the invention
The objective of the invention is to: a kind of rice lactic acid drink is provided, on the basis of traditional lactic acid drink process technology and existing ground rice process technology and biologic treating technique, adopt the variety classes rice to cooperate and be rice lactic acid drink major ingredient, add an amount of bio-additive rice meal is carried out modification, be made into nutritious, rice is fragrant pure, lubricious tasty and refreshing, all-ages rice lactic acid drink.This kind rice lactic acid drink, shelf life is longer, safety and sanitation, balanced in nutrition, but large-scale industrial production, reach commercialization and improve the purpose of rice food intensive processing proportion.
The present invention has mainly solved rice and has made the acidifying mechanism of beverage, brings back to life and a fresh-keeping difficult problem, and it is simple and economical to make rice make beverage.It can reach 6-12 month by the shelf-life after adding an amount of antistaling agent, packing, sterilization processing.
Realize technical scheme of the present invention: choose high quality white rice-rice pulverizing-rice meal modification processing-interpolation suitable quantity of water-auxiliary materials such as interpolation milk powder-inoculation bacterial classification-flavoring-interpolation antistaling agent-interpolation emulsifying agent-mixing-stirring-homogeneous-fermentation-packing-sterilization-preservations such as interpolation sugar.
Described rice can be that a kind of rice or multiple rice mix.
As preferably, described rice meal is modified as the biologic treating technique modification.
As preferably, described rice meal is modified as the modification of expanding treatment technology.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
Embodiment: rice lactic acid drink
Get 2 parts of rice and wheat flours, 1 part in milk material, 7 parts in water, the agent of rice meal bio-modification is an amount of, and lactic acid bacteria is an amount of, and skimmed milk power is an amount of, and white granulated sugar is an amount of, and antistaling agent is an amount of.Rice meal is broken to rice meal more than 200 orders, and rice meal carries out bio-modification and handles flavorings such as adding entry, milk powder, white granulated sugar behind the inoculating lactic acid bacterium of back and antistaling agent, emulsifying agent, mixes, fully stir homogeneous, about standing for fermentation 6 hours, pack sterilization again, preservation is sold.
Claims (4)
1. a rice lactic acid drink is characterized in that: choose high quality white rice-rice pulverizing-rice meal modification processing-interpolation suitable quantity of water-auxiliary materials such as interpolation milk powder-inoculation bacterial classification-flavoring-interpolation antistaling agent-interpolation emulsifying agent-mixing-stirring-homogeneous-fermentation-packing-sterilization-preservations such as interpolation sugar.
2. rice lactic acid drink according to claim 1 is characterized in that: described rice can be that a kind of rice or multiple rice mix.
3. according to claim 1 and the described rice lactic acid drink of claim 2, it is characterized in that: described rice meal is modified as the biologic treating technique modification.
4. according to claim 1 and the described rice lactic acid drink of claim 2, it is characterized in that: described rice meal is modified as the modification of expanding treatment technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102837915A CN101961126A (en) | 2010-09-17 | 2010-09-17 | Rice lactic acid beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102837915A CN101961126A (en) | 2010-09-17 | 2010-09-17 | Rice lactic acid beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101961126A true CN101961126A (en) | 2011-02-02 |
Family
ID=43514323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102837915A Pending CN101961126A (en) | 2010-09-17 | 2010-09-17 | Rice lactic acid beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101961126A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356912A (en) * | 2011-11-02 | 2012-02-22 | 黑龙江省龙蛙粮油进出口有限公司 | Preparation method of probiotic fermented rice milk |
| CN102613304A (en) * | 2012-03-30 | 2012-08-01 | 东北农业大学 | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore |
| CN104000266A (en) * | 2014-06-13 | 2014-08-27 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN103999946A (en) * | 2014-05-16 | 2014-08-27 | 中南林业科技大学 | Eurotium cristatum fermentation type rice milk health care beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234201A (en) * | 1999-03-29 | 1999-11-10 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1853491A (en) * | 2005-04-29 | 2006-11-01 | 任发政 | Mung sour milk with swelled cereals |
| US20080089978A1 (en) * | 2006-10-13 | 2008-04-17 | Body Structures, Inc. | Lacteal coated pizzas |
-
2010
- 2010-09-17 CN CN2010102837915A patent/CN101961126A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234201A (en) * | 1999-03-29 | 1999-11-10 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1108765C (en) * | 1999-03-29 | 2003-05-21 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1853491A (en) * | 2005-04-29 | 2006-11-01 | 任发政 | Mung sour milk with swelled cereals |
| US20080089978A1 (en) * | 2006-10-13 | 2008-04-17 | Body Structures, Inc. | Lacteal coated pizzas |
Non-Patent Citations (3)
| Title |
|---|
| 傅亮等: "发酵型营养米乳的研制", 《食品与机械》 * |
| 罗冰等: "发酵米乳的生产", 《食品科技》 * |
| 邵虎: "发酵型大米活性乳酸菌饮料的研制", 《乳业科学与技术》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356912A (en) * | 2011-11-02 | 2012-02-22 | 黑龙江省龙蛙粮油进出口有限公司 | Preparation method of probiotic fermented rice milk |
| CN102613304A (en) * | 2012-03-30 | 2012-08-01 | 东北农业大学 | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore |
| CN103999946A (en) * | 2014-05-16 | 2014-08-27 | 中南林业科技大学 | Eurotium cristatum fermentation type rice milk health care beverage and preparation method thereof |
| CN103999946B (en) * | 2014-05-16 | 2016-06-08 | 中南林业科技大学 | A kind of Eurotium cristatum fermented type rice milk health-care drink and preparation method thereof |
| 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 |
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Addressee: Shen Zheming Document name: Notification of Passing Examination on Formalities |
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Application publication date: 20110202 |