CN102067910A - Liquid milk product containing boiled fragrant rice juice and preparation method thereof - Google Patents
Liquid milk product containing boiled fragrant rice juice and preparation method thereof Download PDFInfo
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- CN102067910A CN102067910A CN 200910224162 CN200910224162A CN102067910A CN 102067910 A CN102067910 A CN 102067910A CN 200910224162 CN200910224162 CN 200910224162 CN 200910224162 A CN200910224162 A CN 200910224162A CN 102067910 A CN102067910 A CN 102067910A
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Abstract
The invention relates to the field of milk products, in particular to a liquid milk product containing boiled fragrant rice juice and a preparation method thereof. The liquid milk product containing boiled fragrant rice juice can be flavor milk and comprises the components in parts by weight in the terms of 100 parts: 80-90 parts of milk, 0.156-0.28 part of stabilizing agent, 10-20 parts of fragrant rice juice and the balance of water; or the liquid milk product containing boiled fragrant rice juice can be flavor milk drink and comprises the components in parts by weight: 30-80 parts of milk, 0.21-0.36 part of stabilizing agent, 10-40 parts of fragrant rice juice and the balance of water, wherein the fragrant rice juice is prepared by the steps of: mixing the fragrant rice and water in the ratio of 7:100-8.5:100, boiling for 16-25min and pulping and filtering after naturally cooling. The liquid milk product containing boiled fragrant rice juice, prepared in the invention, is smooth in mouthfeel and good in stability during the shelf period.
Description
Technical field
The present invention relates to the dairy products field, particularly, relate to a kind of liquid diary product that contains boiling scented rice juice and preparation method thereof.
Background technology
Milk is nutritious, digest and assimilate easily, inexpensive, instant, is the most approaching perfect food, and person " white blood " is optimal wholefood.Comprise amounts of protein in the milk, be mainly casein, albumin, globulin etc., 8 seed amino acids of needed by human are arranged in the 20 contained several amino acids, milk proem matter is complete protein, and digestibility is is easily digested and assimilated up to 98%, is desirable wholefood.
Scented rice is one of main food of people's daily life, has very high nutritive value, is the plain basic food that supplements the nutrients, and especially thin rice gruel has tonifying spleen and stomach, clearing lung-heat effect.Mostly the milk beverage that adds cereals in the market is directly to add grain dust, loses nutritional labeling such as B family vitamin in the cereal easily in a large number, and the inclined to one side stiff of mouthfeel.CN99111321.7 discloses the thin rice gruel milk beverage, wherein during boiling thin rice gruel with rice: water=3.5: 100-5: 100 proportionings, but the experiment proved that its ratio gained thin rice gruel special mouthfeel is light, can not embody the characteristic of Mi Xiang.
Adding scented rice juice in the milk can cause milk stability to change, the increase of the water yield can cause milk in the long shelf life put procedure bleed to take place, cause protein stability to descend grumeleuse takes place, contain a large number of nutrients of from scented rice, separating out in the scented rice juice simultaneously, can increase the unstability of milk systems, so need distinctive prescription to address the above problem.
Summary of the invention
The purpose of this invention is to provide a kind of liquid diary product that contains scented rice juice.
A further object of the present invention provides the above-mentioned method that contains the liquid diary product of scented rice juice of preparation.
The liquid diary product that contains scented rice juice according to the present invention, described liquid diary product can be flavored milk, based on the described liquid diary product of 100 weight portions, it comprises: milk 80-90 weight portion, stabilizing agent 0.156-0.28 weight portion, scented rice juice 10-20 weight portion, surplus is a water; Perhaps, described liquid diary product can be flavored milk beverage, based on the described liquid diary product of 100 weight portions, it comprises: milk 30-80 weight portion, stabilizing agent 0.21-0.36 weight portion, scented rice juice 10-40 weight portion, surplus is a water, wherein, described scented rice juice be with scented rice and water by 7: 100-8.5: 100 mix, boiling 16-25 minute, filter gained through nature cooling back defibrination.
According to the liquid diary product that contains boiling scented rice juice of the present invention, wherein, described stabilizing agent comprises thickener and/or emulsifying agent, wherein, described thickener is to be selected from the group that comprises carboxymethyl cellulose, pectin, Arabic gum, carragheen, melon glue, converted starch, casein, gellan gum, sodium alginate, xanthans and dextrin one or more; Described emulsifying agent is to be selected from the group that comprises glycerin monostearate, sucrose-fatty glyceride, stearoyl lactate and bi-tristearin one or more.
According to the liquid diary product that contains boiling scented rice juice of the present invention, wherein, when described liquid diary product was flavored milk, described thickener consisted of microcrystalline cellulose 0.08-0.1 weight portion, carragheen 0.006-0.01 weight portion, sodium alginate 0.01-0.04 weight portion.
According to the liquid diary product that contains boiling scented rice juice of the present invention, wherein, when described liquid diary product was flavored milk, described emulsifying agent was glycerin monostearate 0.03-0.08 weight portion, sucrose fatty ester 0.03-0.05 weight portion.
According to the liquid diary product that contains boiling scented rice juice of the present invention, wherein, when stating liquid diary product and be flavored milk beverage, described thickener is microcrystalline cellulose 0.15-0.2 weight portion, carragheen 0.01-0.015 weight portion, sodium alginate 0.01-0.04 weight portion.
According to the liquid diary product that contains boiling scented rice juice of the present invention, wherein, when stating liquid diary product and be flavored milk beverage, described emulsifying agent is glycerin monostearate 0.03-0.08 weight portion, stearoyl lactate 0.01-0.02 weight portion.
The present invention also provides a kind of above-mentioned method that contains the liquid diary product of boiling scented rice juice for preparing, and said method comprising the steps of:
1) boil rice, press formula ratio weighing rice and water, described scented rice juice is that scented rice and water are pressed 7: 100-8.5: 100, heat water to boiling earlier, and add scented rice, under condition of stirring, boiling 16-25 minute, close stirring, be cooled to room temperature;
2) defibrination: with cooled boiling product, stir, squeeze into fiberizer by centrifugal pump and carry out defibrination, product is squeezed into the stock kettle cooling through leaching soup juice behind the defibrination;
3) batching: after stabilizing agent fully dissolved, squeeze in the material-compound tank, fully mix with milk, with step 2) gained scented rice juice is squeezed in the material-compound tank, is fully mixed with milk;
4) homogeneous;
5) sterilization, can.
Product of the present invention has increased the product variety in liquid diary product market, the interpolation of boiling scented rice juice has realized combining of the vitamin in the scented rice, mineral matter and sp act composition and milk protein, make the nutritive value of product more reasonable, more balanced, strong no Jiao of the product mouthfeel of acquisition flavor of eking out a living.And the present invention can realize the good stability of product in shelf life by reasonably filling a prescription and appropriate process.
The specific embodiment
Embodiment 1 preparation contains the flavored milk of scented rice juice
The flavored milk prescription of present embodiment is (in one ton of product):
Raw material standard: scented rice juice is by scented rice: water=8: 100, and the boiling time is 17 minutes, the cooling defibrination filters gained scented rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains boiling scented rice juice of present embodiment preparation is: fat content is about 3.24%, and protein content is about 2.65%, and non-fat solid content is about 11.3%, and cane sugar content is about 4%, scented rice juice content mean value about 10%.About 12～15 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and rice juice of milk is arranged simultaneously.Scented rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiling scented rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Embodiment 2 preparations contain the flavored milk of scented rice juice
Flavored milk (in one ton of product) according to following formulated present embodiment:
Raw material standard: scented rice juice is by scented rice: water=7: 100, and the boiling time is 20 minutes, the cooling defibrination filters gained scented rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains boiling scented rice juice of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, and cane sugar content is about 4%, scented rice juice content mean value about 20%.About 11～14 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and rice juice of milk is arranged simultaneously.Scented rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiling scented rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Embodiment 3 preparations contain the flavored milk of scented rice juice
Flavored milk (in one ton of product) according to following formulated present embodiment:
Raw material standard: scented rice juice is by scented rice: water=7.5: 100, and the boiling time is 25 minutes, the cooling defibrination filters gained scented rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains boiling scented rice juice of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, and cane sugar content is about 4%, scented rice juice content mean value about 20%.About 11～14 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and rice juice of milk is arranged simultaneously.Scented rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiling scented rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Embodiment 4 preparations contain the flavored milk of scented rice juice
Flavored milk (in one ton of product) according to following formulated present embodiment:
The preparation method is with embodiment 3, the product feature of the flavored milk that contains boiling scented rice juice of present embodiment is: fat content is about 2.88%, and protein content is about 2.36%, and non-fat solid content is about 10.04%, cane sugar content is about 4%, scented rice juice content mean value about 20%.About 11～14 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and rice juice of milk is arranged simultaneously.Scented rice juice mixes more equably with the milk system, and after tested, the flavored milk that contains boiling scented rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Comparative example's 1 preparation contains the flavored milk of ground rice
According to a kind of Mi Xiangfeng flavor flavored milk that does not contain boiling scented rice juice of following formulation, in as Comparative Examples of the present invention (with one ton of product):
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains ground rice of present embodiment is: fat content is about 3.06%, and protein content is about 2.5%, and non-fat solid content is about 10.67%, cane sugar content about 4%.About 13～17 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product mouthfeel when drinking is slightly thick, and the rice burning is obvious, and mouthfeel is clouding.
Comparative Examples 2 preparations contain the flavored milk of boiling scented rice juice
According to a kind of Mi Xiangfeng flavor flavored milk that contains boiling scented rice juice of following formulation, in as Comparative Examples of the present invention (with one ton of product):
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk that contains ground rice of present embodiment is: fat content is about 3.06%, and protein content is about 2.5%, and non-fat solid content is about 10.67%, cane sugar content about 4%.About 13～17 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).
Product mouthfeel and local flavor are tasted experiment
Get embodiment 1-4 and comparative example's 1,2 outturn sample, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the flavored milk that contains boiling scented rice juice of embodiment 1-4 and comparative example 1,2 flavored milk are tasted (taste sample and be the fresh sample that production obtains in the week), adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 1:
The usual experimental result of table 1 taste flavor
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in the smooth degree of mouthfeel, local flavor and nutrition, improve a lot in the smooth degree of mouthfeel, local flavor and nutrition than the flavored milk product that does not contain boiling scented rice juice, be subjected to liking of consumer.
The product stability test experiments
The flavored milk that contains boiling scented rice juice with embodiment 1-4 and Comparative Examples 1,2 is that specimen leaves standstill the fat floating degree of observing under normal temperature (about 18～25 ℃) placement, 37 ℃ of oven conditions.
(1) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.See through integral body and local state in the vial visual observations product under static condition, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
(2) the fat floating detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Be the fat deposit thickness that the ruler of 0.5mm is measured milk liquid surface white across vial wall precision under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table 2 and 3:
Table 2: observed result under the normal temperature: (18～25 ℃, 240 days)
Show 3:37 ℃ of following observed result (36～38 ℃, 60 days)
Investigate the result as can be seen from above stability experiment: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 1-4) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, have only a spot of fat floating phenomenon and slight precipitation, compare with commercially available similar milk beverage (Comparative Examples 1,2), milk beverage stability of the present invention is better, and shelf life is longer.
The flavored milk flavor taste that contains boiling scented rice juice changes test experiments
To the taste tests that the flavored milk that contains boiling scented rice juice is carried out, experiment mainly changes at its flavor taste in the shelf-life and carries out.
The test experiments method is: the product of getting embodiment of the invention 1-4 respectively is as specimen, carry out " getting two in three " with control sample (control sample is the of that month fresh sample of producing) and taste experiment (triangle method of inspection, triangle test), mainly investigate the situation of change of product special flavour in the shelf-life.The sample of every embodiment was done the taste sensory test one time in every month, taste about number 50 people for every group, and the men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that then there are taste smell difference in specimen and control sample; If select mistake then prove specimen and control sample does not have taste smell difference.
After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass more than 24 people if make the people of correct selection, can think that there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table 4:
The shelf life of products intussusception smell of each embodiment of table 4 changes tastes the comparative result statistics
Can learn according to statistics: mouthfeel and the local flavor of the product of the embodiment of the invention 1,2,3 in the shelf-life do not have evident difference with the new product of producing this month on 5% level of signifiance in first six months, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Embodiment 5 preparations contain the milk beverage of scented rice juice
Prescription is (in one ton of product)
Raw material standard: scented rice juice is by scented rice: water=8: 100, and the boiling time is 17 minutes, the cooling defibrination filters gained scented rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains boiling scented rice juice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, and cane sugar content is about 4%, scented rice juice content mean value about 30%.About 4～6 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and rice juice of milk is arranged simultaneously.Scented rice juice mixes more equably with the milk system, and after tested, the seasoning milk beverage that contains boiling scented rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Embodiment 6 preparations contain the milk beverage of scented rice juice
Flavored milk beverage (in one ton of product) according to following formulated present embodiment:
Raw material standard: scented rice juice is by scented rice: water=7: 100, and the boiling time is 20 minutes, the cooling defibrination filters gained scented rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains boiling scented rice juice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, and cane sugar content is about 4%, scented rice juice content mean value about 30%.About 4～6 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and rice juice of milk is arranged simultaneously.Scented rice juice mixes more equably with the milk system, and after tested, the seasoning milk beverage that contains boiling scented rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Embodiment 7 preparations contain the milk beverage of scented rice juice
Flavored milk beverage (in one ton of product) according to following formulated present embodiment:
Raw material standard: scented rice juice is by scented rice: water=8.5: 100, and the boiling time is 20 minutes, the cooling defibrination filters gained scented rice soup juice.Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains boiling scented rice juice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, and cane sugar content is about 4%, scented rice juice content mean value about 30%.About 4～6 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product smooth mouth feel when drinking is smooth and easy, and the strong fragrance along sliding mouthfeel and rice juice of milk is arranged simultaneously.Scented rice juice mixes more equably with the milk system, and after tested, the seasoning milk beverage that contains boiling scented rice juice of present embodiment can be in 6 months storage put procedure of normal temperature, and milk liquid does not have lamination substantially, does not have serious fat floating, has good stable.
Comparative example 3 contains the seasoning milk beverage of ground rice
According to a kind of Mi Xiangfeng flavor seasoning milk beverage that does not contain boiling scented rice juice of following formulation, in as Comparative Examples of the present invention (with one ton of product):
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains ground rice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, cane sugar content about 4%.About 10～13 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product mouthfeel when drinking is slightly thick, and the rice burning is obvious, and mouthfeel is clouding.
Comparative example 4 contains the seasoning milk beverage of scented rice juice
According to a kind of Mi Xiangfeng flavor seasoning milk beverage that contains boiling scented rice juice of following formulation, in as Comparative Examples of the present invention (with one ton of product):
Each material performance index meets the correlated quality standard-required.
The product feature of the flavored milk beverage that contains ground rice of present embodiment is: fat content is about 1.26%, and protein content is about 1.05%, and non-fat solid content is about 4.4%, cane sugar content about 4%.About 10～13 centipoises of the viscosity of the milk liquid of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).
Product mouthfeel and local flavor are tasted experiment
Get the outturn sample of embodiment 5-7 and Comparative Examples 3-4, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the flavored milk beverage that contains boiling scented rice juice of embodiment 5-7 and the flavored milk beverage of Comparative Examples 3-4 are tasted (taste sample and be the fresh sample that production obtains in the week), adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 5.
Table 5 product mouthfeel and local flavor are tasted experiment
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in the smooth degree of mouthfeel, local flavor and nutrition, improve a lot in the smooth degree of mouthfeel, local flavor and nutrition than the flavored milk beverage product that does not contain boiling scented rice juice, be subjected to liking of consumer.
The product stability test experiments
The flavored milk beverage that contains boiling scented rice juice with embodiment 5-7 and Comparative Examples 3-4 is that specimen leaves standstill observation under normal temperature (about 18～25 ℃) placement, 37 ℃ of oven conditions, by distribution situation and precipitation capacity to red date particles the stability of product is analyzed.
Method is with the above-mentioned detection method that contains the flavored milk of scented rice juice.
Concrete experimental result such as following table 6,7:
Observed result under table 6 normal temperature: (18～25 ℃, 240 days)
37 ℃ of following observed results of table 7 (36～38 ℃, 60 days)
Investigate the result as can be seen from above stability experiment: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 5-7) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, have only a spot of fat floating phenomenon and slight precipitation, with commercially available similar milk beverage (Comparative Examples 3) be different from this patent addition scope and add product (Comparative Examples 4) and compare, milk beverage stability of the present invention is better, and shelf life is longer.
The flavored milk beverage flavor taste that contains boiling scented rice juice changes test experiments
Assessment method is the same, and the product special flavour sensory difference comparing result statistics of each embodiment sees also following table 8.
Table 8 shelf-life intussusception smell changes tastes the comparative result statistical form
Can learn according to statistics: mouthfeel and the local flavor of the product of embodiment of the invention 5-7 in the shelf-life do not have evident difference with the new product of producing this month on 5% level of signifiance in first six months, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
The experiment of embodiment 8 boiling scented rice juice
Experiment one: scented rice 100g water 1000g, result such as following table
Table 9 boiling scented rice juice result of the test
Annotate: the evaporated water probe temperature is 17 ℃
Experiment two: 17 minutes water 1000g boiling time, result such as following table 10.
Table 10 boiling scented rice juice result of the test
Claims (7)
1. a liquid diary product that contains boiling scented rice juice is characterized in that, described liquid diary product is a flavored milk, based on the described liquid diary product of 100 weight portions, it comprises: milk 80-90 weight portion, stabilizing agent 0.156-0.28 weight portion, scented rice juice 10-20 weight portion, surplus is a water;
Perhaps, described liquid diary product is a flavored milk beverage, and based on the described liquid diary product of 100 weight portions, it comprises: milk 30-80 weight portion, and stabilizing agent 0.21-0.36 weight portion, scented rice juice 10-40 weight portion, surplus is a water,
Wherein, described scented rice juice be with scented rice and water by 7: 100-8.5: 100 mix, boiling 16-25 minute, filter gained through nature cooling back defibrination.
2. the liquid diary product that contains boiling scented rice juice according to claim 1, it is characterized in that, described stabilizing agent comprises thickener and/or emulsifying agent, wherein, described thickener is to be selected from the group that comprises carboxymethyl cellulose, pectin, Arabic gum, carragheen, melon glue, converted starch, casein, gellan gum, sodium alginate, xanthans and dextrin one or more; Described emulsifying agent is to be selected from the group that comprises glycerin monostearate, sucrose-fatty glyceride, stearoyl lactate and bi-tristearin one or more.
3. the liquid diary product that contains boiling scented rice juice according to claim 1, it is characterized in that, when described liquid diary product was flavored milk, described thickener consisted of microcrystalline cellulose 0.08-0.1 weight portion, carragheen 0.006-0.01 weight portion, sodium alginate 0.01-0.04 weight portion.
4. the liquid diary product that contains boiling scented rice juice according to claim 1 is characterized in that, when described liquid diary product was flavored milk, described emulsifying agent was glycerin monostearate 0.03-0.08 weight portion, sucrose fatty ester 0.03-0.05 weight portion.
5. the liquid diary product that contains boiling scented rice juice according to claim 1, it is characterized in that, when stating liquid diary product and be flavored milk beverage, described thickener is microcrystalline cellulose 0.15-0.2 weight portion, carragheen 0.01-0.015 weight portion, sodium alginate 0.01-0.04 weight portion.
6. the liquid diary product that contains boiling scented rice juice according to claim 1 is characterized in that, when stating liquid diary product and be flavored milk beverage, described emulsifying agent is glycerin monostearate 0.03-0.08 weight portion, stearoyl lactate 0.01-0.02 weight portion.
7. one kind prepares the described method that contains the liquid diary product of boiling scented rice juice of claim 1, it is characterized in that, said method comprising the steps of:
1) boil rice, press formula ratio weighing rice and water, described scented rice juice is that scented rice and water are pressed 7: 100-8.5: 100, heat water to boiling earlier, and add scented rice, under condition of stirring, boiling 16-25 minute, close stirring, be cooled to room temperature;
2) defibrination: with cooled boiling product, stir, squeeze into fiberizer by centrifugal pump and carry out defibrination, product is squeezed into the stock kettle cooling through leaching soup juice behind the defibrination;
3) batching: after stabilizing agent fully dissolved, squeeze in the material-compound tank, fully mix with milk, with step 2) gained scented rice juice is squeezed in the material-compound tank, is fully mixed with milk;
4) homogeneous;
5) sterilization, can.
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| CN105961968A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with good stability and preparation method of rice beverage |
| CN105961969A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with long shelf life and preparation method of rice beverage |
| CN105961970A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with good stability and preparation method of rice beverage |
| CN105961967A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with long shelf life and preparation method thereof |
| CN109548879A (en) * | 2018-10-30 | 2019-04-02 | 徐州汇尔康食品有限公司 | A kind of liquid diary product containing boiled fragrant rice juice |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080494A (en) * | 1992-09-27 | 1994-01-12 | 湖南省石门县罐头厂 | Producing method for sweet corn juice beverage |
| CN1079197C (en) * | 1999-08-06 | 2002-02-20 | 徐美华 | Rice water-milk beverage |
| CN101438845A (en) * | 2008-12-08 | 2009-05-27 | 南昌大学 | Non-enzymolysis rice milk beverage and preparation method thereof |
-
2009
- 2009-11-24 CN CN 200910224162 patent/CN102067910B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105961968A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with good stability and preparation method of rice beverage |
| CN105961969A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with long shelf life and preparation method of rice beverage |
| CN105961970A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with good stability and preparation method of rice beverage |
| CN105961967A (en) * | 2016-05-05 | 2016-09-28 | 同福碗粥股份有限公司 | Rice beverage with long shelf life and preparation method thereof |
| CN109548879A (en) * | 2018-10-30 | 2019-04-02 | 徐州汇尔康食品有限公司 | A kind of liquid diary product containing boiled fragrant rice juice |
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| CN102067910B (en) | 2013-01-23 |
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