CN102224967A - Production method of natural rice bran beverage - Google Patents
Production method of natural rice bran beverage Download PDFInfo
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- CN102224967A CN102224967A CN2011101276797A CN201110127679A CN102224967A CN 102224967 A CN102224967 A CN 102224967A CN 2011101276797 A CN2011101276797 A CN 2011101276797A CN 201110127679 A CN201110127679 A CN 201110127679A CN 102224967 A CN102224967 A CN 102224967A
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Abstract
The invention relates to a production method of a natural rice bran beverage. The method is mainly characterized by taking rice bran as a raw material and comprising the following steps: adding a certain amount of water into the rice bran; crushing with a colloid mill; sequentially adding protease, tannase, amylase and glucoamylase to perform composite enzymolysis; filtering the enzymolysis liquid; and performing the processes of seasoning, homogenizing, instantaneously sterilizing at a high temperature, canning and the like to obtain the finished product. By adopting the technology such as biological compound enzyme, high-pressure homogenizing and the like to process the rice bran, the method provided by the invention increases the content of soluble cellulose in rice bran, reduces the starch content and improves the edibility of rice bran on one hand, and on the other hand, sufficiently enables the nutrient components and functional substances in rice bran to be free and change into substances that can be directly absorbed by a human body and become a novel grain beverage integrating nutrition and functions.
Description
Technical field
The invention belongs to food drink field, especially a kind of production method of natural rice bran drink.
Background technology
Rice bran is an of paramount importance class byproduct in the paddy processing, accounts for the 8-12% of brown rice summation, and China produces 200000000 tons in straw paddy per year, produces rice bran per year and is about 2,000 ten thousand tons.The portion of United States Department of Agriculture studies show that 64% nutrient all concentrates in the rice bran in the paddy.Rice bran is the abundant high added value resource with extensive exploitation potentiality of a class, wherein not only contain outside the nutritional labelings such as fat, carbohydrate, vitamin, dietary fiber and mineral matter of protein, 16-22% of 12-16%, also contain multiple natural and bioactivators such as tocopherol, tocotrienols, lipopolysaccharides, n-octacosanol, alpha-lipoic acid, γ-Hi-Z, squalene, phytic acid.During forming, the fat of rice bran is mainly 17% palmitic acid, 40% oleic acid and 34% linoleic acid, also contain the leukotrienes about 1%, wherein account for the overwhelming majority with unrighted acid, also contain more wax and unsaponifiable matter in the fat, in unsaponifiable matter, contain a large amount of oryzanol, have extremely strong anti-oxidation function.Rice bran protein is mainly albumin (37%), globulin (36%), glutelin (22%) and alcohol soluble protein (5%) etc., has amino acid balance preferably, compare with rice protein, it is more near the recommendation pattern of FAO/WHO, protein efficiency ratio, PER index (PER) reaches 1.6-1.9, nutritive value can match in excellence or beauty with egg, the physiological function that has gained public acceptance has except that low cholesterol, prevention congee shape artery sclerosis, keep blood sugar steady, relax bowel etc., therefore rice bran is the quality raw materials of research and development fine food additive and functional food, is described as " nutrient source of being bestowed by heaven ".
Therefore, the research of rice bran is become the focus of agricultural product and living resources development field in recent years.China is nearly 100 multinomial about the development and use related invention patent of rice bran, and it relates to many-sided contents such as rice bran stabilization, rice bran oil, rice bran protein, phytosterol, higher aliphatic.Wherein patent documentation CN1327764 discloses a kind of production method of health-care food containing rice bran nutrients, it forms proportioning percentage by weight: (1) gets rice bran after impurity is removed in screening, regulate moisture 10-30%, in temperature is 120-180 ℃, pressure: 0.3-0.6kpa, time: push under 2-30 condition second, and descended dry 1-10 minute, obtain moisture and be lower than 8 rice bran stably at temperature: 80-120 ℃; (2) the aforementioned stable rice bran is soaked with drinking water, at material-water ratio 1: 3-1: carry out in 8 room temperatures, the rice bran after soaking is through pulverizing pulping; (3) with the solid water mixture after the above-mentioned pulverizing under temperature 35-85 ℃ condition, stir and extracted 0.5-3 hour, carry out screenings then and separate, the slurries of gained are extract A, the slag of gained is insoluble solid; (4) insoluble solid that obtains of above-mentioned separation is by material-water ratio 1: 2-1: 4 add in the agitated kettles, add protease or AMS 40-80 ten thousand u, under temperature: 50-100 ℃ condition, stir 0.5-2 hour, carry out then screenings separate extract B; (5) with said extracted liquid A, extract B merges mixing, adds stevioside: 0.01-0.03, whey powder: 18-20, and natural vanillin: 0.01-0.03, milk powder: 2-7 allocates.(6) become product through the direct can after sterilizing of above-mentioned deployed extract, i.e. the rice bran nutrients beverage.Patent documentation CN01807993.8 discloses a kind of method of producing edible rice bran product, comprising: the rice bran of effective particle size is mixed the homogenate of formation rice bran with the water of effective dose; Under effective pH value and temperature conditions, use at least a enzyme to handle rice bran homogenate effective time to make enzymolysis product homogenate; And separate described enzymolysis product homogenate, form an oil phase, a water at least, reach a solid phase.Patent documentation CN03117608.9 provides a kind of preparation method of ultra-fine edible rice bran-fiber powder, rice bran clean, washing, boiling, drying, mixing, it is characterized in that, rice bran through washing carries out water logging, the water content that makes rice bran is 5%-20%, rice bran after water logging is carried out boiling, and digestion time is 5-30 minute; Rice bran after the boiling carries out heated-air drying, and baking temperature is 70-110 ℃, and be 10-20 minute drying time, and the rice bran of drying is crushed to particle mean size less than 100 μ m with Roughpulverizer.Patent documentation CN101156679 discloses a kind of rice bran nutrition stock solution, and preparation method comprises: A, pretreatment of raw material: select fresh pure rice bran, stabilizedly be treated as oneself to take off enzyme stable, rice bran stably that can long-term storage; B, baking, pulverize, sieve: rice bran stably is put into baking oven, and temperature is controlled at 120-160 ℃ of baking 10-20min down, then through pulverizer pulverize, sieve bran powder; C, immersion: normal temperature fully is dipped to bran powder soft with pure water in fermentation vat down; D, gelatinization: bran powder and pure water after will fully soaking are sent into the interlayer steamer, heat while stirring, and are heated to 95-105 ℃, make it be pasted into rice bran syrup; E, enzymolysis: add the a-amylase of mass ratio 0.04%-0.07% in the rice bran syrup after gelatinization, enzyme digestion reaction 10-30min becomes rice bran liquid; F, enzyme goes out: rice bran liquid is carried out enzyme deactivation handle; G, filtration: the filter elimination impurity of the rice bran liquid behind the enzyme that goes out; H, sterilization: the rice bran liquid after the filtration promptly makes the rice bran nutrition stock solution behind high-temperature short-time sterilization device instantaneous sterilization.
Rice bran is owing to be rich in protein, unrighted acid, multiple functional mass, and be low irritated food source, it is a kind of good beverage raw material, but on the sensory issues of rice bran drink, can't solve all the time, in addition, the rice bran albumin is met the urgency problem to be solved that thermal denaturation also is an exploitation rice bran drink.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, the production method of a kind of nutrient content height, natural rice bran drink that mouthfeel is good is provided.
The present invention realizes that the technical scheme of purpose is as follows:
A kind of production method of natural rice bran drink is characterized in that: step is as follows:
(1) the raw material rice bran is added water with the ratio of weight ratio 1: 3-5, homogeneous forms milky rice bran underflow;
(2) the rice bran underflow is preheated to 40-50 ℃, adds complex enzyme for hydrolyzing, hydrolysis 2-6 hour;
(3) step (2) enzymolysis liquid is filtered;
(4) homogeneous promptly gets natural rice bran drink after the sterilization,
The described enzyme that meets comprises any or two or more mixture among protease, amylase, the tannase.
And described raw material rice bran is fresh rice bran, rice bran stably, defatted rice bran, half defatted rice bran or rice bran goods.
And described protease comprises one or more the mixture in trypsase, papain, bromelain or the flavor protease, its addition be raw material rice bran weight 1 ‰-5% between.
And described tannase addition is 2 ‰-5% of a raw material rice bran weight.
And described amylase comprises α-1,4-glucose hydrolysis enzyme, α-1, and 4-glucan-4-glucose hydrolysis enzyme and α-1, the mixture of one or more in 4-glucan-maltose hydrolase, addition are 0.1 ‰-5% of raw material rice bran weight.
And amylase comprises liquid starch enzyme and powdered starch enzyme.
And, between step (3) and (4), also comprise the seasoning step: add acid, sweetener and flavoring essence and carry out flavor mixing.
And described natural rice bran drink is as directly drink, modulation drink reach the auxiliary drink that adds.
Advantage of the present invention and good effect are as follows:
1, the invention provides a kind of production method of natural rice bran drink, it mainly is raw material with the rice bran, through complex enzyme hydrolysis, filtration, high-temperature instantaneous sterilization, produce natural health rice bran drink, finished product after the production does not add any anticorrosion and other food additives, keep the function nutrition material that rice bran is rich in, belonged to green, natural, health drink.
2, the present invention processes rice bran with biological complex enzyme, technology such as high-pressure homogeneous, improve the content of soluble cellulose in the rice bran on the one hand, reduced content of starch, improved the edibility of rice bran, make in the rice bran nutritional labeling and functional mass fully free on the other hand, becoming can the direct absorbing material of human body, become novel concurrent management support with function in the novel cereal drink of one.
3, the present invention is hydrolyzed to starch in the rice bran with amylolytic enzyme, reduce liquid viscosity, improve product exquisiteness, greasy property, improve mouthfeel, by protein in the protease hydrolytic rice bran, make it to become the heat-staple peptide section of soluble chance, solved the rice bran albumin and met the thermal denaturation sedimentation problem, thereby improved the quality of products.
The specific embodiment
Below in conjunction with embodiment technology contents of the present invention is described further; Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1:
A kind of production method of natural rice bran drink, step is as follows:
(1) the fresh rice bran 10kg of raw material adds food production water 50kg, utilizes the colloid mill homogeneous, forms milky rice bran underflow;
Raw material can also be rice bran stably, defatted rice bran, half defatted rice bran and other rice bran goods.
(2) the rice bran underflow is preheated between 40-50 ℃, adds the 50g papain, 20g tannase, hydrolysis 3 hours;
Wherein papain can also adopt the enzyme of trypsase, bromelain, flavor protease and all animal and plant and microbe-derived hydrolyzable protein, and all food processings replace with protease, its addition be the rice bran gross weight 1 ‰-5% between; The tannase addition be the rice bran gross weight 2 ‰-1% between; Addition manner can be any one.
(3) add amylolytic enzyme 100g, be heated to 70-80 ℃, kept 60 minutes.
Described amylase comprises α-1,4-glucose hydrolysis enzyme, α-1,4-glucan-4-glucose hydrolysis enzyme and α-1,4-glucan-maltose hydrolase and all are commonly called as carbohydrase or diastatic amylatic enzyme, addition is 0.1 ‰-5% of a raw material rice bran weight
(4) enzymolysis liquid that step (3) is obtained filters with filter cloth, removes insoluble impurities;
(5) also can add an amount of acid, sweetener and strawberry essence according to individual taste difference and carry out flavor mixing, also can not add any other food flavor;
(6) homogeneous 2 times under 25MPa;
(7) product carries out high-temperature instantaneous sterilization behind the homogeneous, carries out high-temperature instantaneous sterilization, and temperature is 120-135 ℃, and sterilization time is 2-5 second;
(8) can, storage, the packaged form that is adopted can be bottled, packed and all can be used for the packaged form of drink, and purposes can be used as the auxiliary interpolation that direct drink, modulation drink and relevant food are produced.
Strawberry local flavor rice bran drink component list
Embodiment 2:
A kind of production method of natural rice bran drink, step is as follows:
(1) the fresh rice bran 100kg of raw material adds food production water 400kg, utilizes the colloid mill homogeneous, forms milky rice bran underflow;
(2) the rice bran underflow is preheated between 40-50 ℃,
(3) add the 600g neutral proteinase, add the 200g tannase, hydrolysis 2.5 hours;
(4) enzymolysis liquid that step (3) is obtained filters with filter cloth, removes insoluble impurities;
(5) also can add an amount of acid, sweetener and vanilla according to individual taste difference and carry out flavor mixing, also can not add any other food flavor;
(6) homogeneous 2 times under 30MPa,
(7) product carries out high-temperature instantaneous sterilization behind the homogeneous, carries out high-temperature instantaneous sterilization, and temperature is 125 ℃, and sterilization time is 3 seconds;
(8) can, storage.The packaged form that is adopted can be bottled, packed and all can be used for the packaged form of drink, and purposes can be used as the auxiliary interpolation that direct drink, modulation drink and relevant food are produced.
Vanilla flavor rice bran drink component list
The natural rice bran drink of above-mentioned 2 embodiment productions is transparent or milky, the quality exquisiteness, and nut is with rich flavor, and dry matter content is about 5-10%, is to be a kind of natural beverage of raw material with the rice bran.
Claims (8)
1. the production method of a natural rice bran drink, it is characterized in that: step is as follows:
(1) the raw material rice bran is added water with the ratio of weight ratio 1: 3-5, homogeneous forms milky rice bran underflow;
(2) the rice bran underflow is preheated to 40-50 ℃, adds complex enzyme for hydrolyzing, hydrolysis 2-6 hour;
(3) step (2) enzymolysis liquid is filtered;
(4) homogeneous promptly gets natural rice bran drink after the sterilization,
The described enzyme that meets comprises any or two or more mixture among protease, amylase, the tannase.
2. the production method of natural rice bran drink according to claim 1 is characterized in that: described raw material rice bran is fresh rice bran, rice bran stably, defatted rice bran, half defatted rice bran or rice bran goods.
3. the production method of natural rice bran drink according to claim 1, it is characterized in that: described protease comprises one or more the mixture in trypsase, papain, bromelain or the flavor protease, its addition be raw material rice bran weight 1 ‰-5% between.
4. the production method of natural rice bran drink according to claim 1 is characterized in that: described tannase addition is 2 ‰-5% of a raw material rice bran weight.
5. the production method of natural rice bran drink according to claim 1, it is characterized in that: described amylase comprises α-1,4-glucose hydrolysis enzyme, α-1,4-glucan-4-glucose hydrolysis enzyme and α-1, the mixture of one or more in 4-glucan-maltose hydrolase, addition are 0.1 ‰-5% of raw material rice bran weight.
6. the production method of natural according to claim 1 or 5 rice bran drink, it is characterized in that: amylase comprises liquid starch enzyme and powdered starch enzyme.
7. the production method of natural rice bran drink according to claim 1 is characterized in that: also comprise the seasoning step between step (3) and (4): add acid, sweetener and flavoring essence and carry out flavor mixing.
8. the production method of natural rice bran drink according to claim 1 is characterized in that: described natural rice bran drink is as directly drink, modulation drink reach the auxiliary drink that adds.
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| CN2011101276797A CN102224967B (en) | 2011-05-17 | 2011-05-17 | Production method of natural rice bran beverage |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599599A (en) * | 2012-03-31 | 2012-07-25 | 灵山县科学技术情报研究所 | Making method for rice bran beverage |
| CN102813122A (en) * | 2012-09-14 | 2012-12-12 | 哈尔滨工业大学 | Method for producing instant full cream rice bran nutrition powder through supercritical CO2 system two-enzyme method |
| CN103494295A (en) * | 2013-10-11 | 2014-01-08 | 江南大学 | Soluble rice protein beverage and preparation method thereof |
| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| CN103767018A (en) * | 2012-10-22 | 2014-05-07 | 内蒙古伊利实业集团股份有限公司 | Cereal beverage and preparation method thereof |
| CN105054205A (en) * | 2015-09-03 | 2015-11-18 | 哈尔滨和谐旺科技开发有限公司 | Rice bran beverage with health care efficacy and preparation method of rice bran beverage |
| CN107307080A (en) * | 2017-07-31 | 2017-11-03 | 东北农业大学 | A kind of method for production of functional form rice bran Yoghourt |
| CN108464424A (en) * | 2018-01-30 | 2018-08-31 | 广东江茂源粮油有限公司 | A kind of full solid cereal beverage and preparation method rich in aldehydes matter and protein |
| CN111972649A (en) * | 2020-08-17 | 2020-11-24 | 湖南米珍宝生物高科技有限公司 | Nutritional rice bran rice soup and preparation method thereof |
-
2011
- 2011-05-17 CN CN2011101276797A patent/CN102224967B/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
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| 《食品科学》 20061015 余有贵等 米皮糠发酵生产凝乳的工艺研究 , 第10期 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599599A (en) * | 2012-03-31 | 2012-07-25 | 灵山县科学技术情报研究所 | Making method for rice bran beverage |
| CN102599599B (en) * | 2012-03-31 | 2013-11-06 | 灵山县科学技术情报研究所 | Making method for rice bran beverage |
| CN102813122A (en) * | 2012-09-14 | 2012-12-12 | 哈尔滨工业大学 | Method for producing instant full cream rice bran nutrition powder through supercritical CO2 system two-enzyme method |
| CN103767018A (en) * | 2012-10-22 | 2014-05-07 | 内蒙古伊利实业集团股份有限公司 | Cereal beverage and preparation method thereof |
| CN103767018B (en) * | 2012-10-22 | 2015-08-12 | 内蒙古伊利实业集团股份有限公司 | A kind of cereal beverage and preparation method thereof |
| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| CN103494295A (en) * | 2013-10-11 | 2014-01-08 | 江南大学 | Soluble rice protein beverage and preparation method thereof |
| CN105054205A (en) * | 2015-09-03 | 2015-11-18 | 哈尔滨和谐旺科技开发有限公司 | Rice bran beverage with health care efficacy and preparation method of rice bran beverage |
| CN107307080A (en) * | 2017-07-31 | 2017-11-03 | 东北农业大学 | A kind of method for production of functional form rice bran Yoghourt |
| CN108464424A (en) * | 2018-01-30 | 2018-08-31 | 广东江茂源粮油有限公司 | A kind of full solid cereal beverage and preparation method rich in aldehydes matter and protein |
| CN111972649A (en) * | 2020-08-17 | 2020-11-24 | 湖南米珍宝生物高科技有限公司 | Nutritional rice bran rice soup and preparation method thereof |
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