CN103098902A - Rice pulp soymilk - Google Patents
Rice pulp soymilk Download PDFInfo
- Publication number
- CN103098902A CN103098902A CN2012104566264A CN201210456626A CN103098902A CN 103098902 A CN103098902 A CN 103098902A CN 2012104566264 A CN2012104566264 A CN 2012104566264A CN 201210456626 A CN201210456626 A CN 201210456626A CN 103098902 A CN103098902 A CN 103098902A
- Authority
- CN
- China
- Prior art keywords
- rice
- beans
- soymilk
- slurry
- pulp
- 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
Abstract
The invention discloses a rice pulp soymilk which is prepared through the following steps of: cleaning main materials and ingredients by using a cleaner; weighting 9-7 of uncooked rice based on the total basic proportion of 10, grinding and refining the uncooked rice by using a grinder and filtering out rice pulp by using a filter; respectively weighting beans, i.e., soybeans, white beans, black beans and green beans according to the proportion of (4-6): (5-3): (3-1): (1-3), placing the beans in a tank, soaking the beans in clear water for 22-24hours, and then fishing out the beans, grinding and refining the beans by using the grinder, and uniformly stirring the beans by using a stirrer to form soybean milk; weighting the ingredients, i.e., menthe juice, coconut milk and preservative according to the proportion of (2-3): (1-2): (2-3), and uniformly stirring the ingredients by using the stirrer to form auxiliary pulp; and then, weighting the rice pulp, the soybean milk and the auxiliary pulp according to the proportion of (7-5): (4-6): (0.5-0.3) based on the basic proportion of 100, uniformly stirring the rice pulp, the soybean milk and the auxiliary pulp, carrying out microfiltration by using the filter, then, filling the mixed pulp into a special container by using a filling machine, heating the mixed pulp by a cooking machine for 55-65minutes, and sealing, storing and upgrading the mixed pulp for 8-10days, wherein the obtained rice pulp soymilk is full of normal juice with rice fragrance and bean flavor.
Description
Technical field
The present invention relates to a kind of instant milk, particularly a kind of rice slurry soymilk.
Background technology
In the edible milk market of a multitude of names, there is not so far to give birth to the instant milk that paddy and beans and batching are the primary raw material processing.Simultaneously, give birth to the continuous growth of paddy and beans and batching cultivated area and output along with agricultural, very easily cause the situations such as unsalable and devaluation of described living paddy and beans and batching agricultural product to occur.Especially the annual south early rice results time causes paddy to sprout mouldy and loss because the many sunlight of rainwater make the living paddy of firm receipts not obtain timely airing less, or needs manually repeatedly to remove in a large number solarization and keep an eye on.Therefore, be necessary to invent a kind of novel technique of the processing rice slurry soymilk that becomes more meticulous take the described living paddy of a large amount of consumption and beans and batching as primary raw material, promoting the stable development of described living paddy and beans and batching plantation industrialization, and make the instant rice slurry soymilk to natural green nutrition of urban and rural residents.
Summary of the invention
The objective of the invention is for the slurry soymilk process technology shortage of market rice and instant product needs of problems thereof, provide that a kind of technical matters is unique, rice slurry beans essence is joined, green high quality nutrition, delicious material benefit is convenient, applies the significant rice slurry of overall economic efficiency and long-term benefit soymilk.
the technical scheme that the present invention adopts for achieving the above object is: a kind of rice slurry soymilk, it is characterized in that, the main compound method of this rice slurry soymilk is, first with cleaner, major ingredient being given birth to paddy and beans and batching cleans totally, again respectively by same base rate and different proportion, the required living paddy of weighing also drops into the pulverizer dispersion and fining and filters out (also can first not filtering) rice slurry with filter, the required beans of weighing and input immersion cylinder tank become soya-bean milk with the pulverizer dispersion and fining after being dipped to and softening, the required batching of weighing also is stirred into slurry with mixer, starch by the rice of same base rate and different proportion weighing gained again, soya-bean milk, with slurry, and stir again with mixer and go out just rice slurry soymilk with the filter micro-filtration, then with special-purpose bottle placer, first rice slurry soymilk is filled in the special sanitary Bottle ﹠ Can, seal upgrading after well-done with the precooker hot digestion again up for safekeeping and namely obtain required rice slurry soymilk.And after filtering, last recrement separately uses it for anything else.
Described living paddy be not airing morning of doing, in and late rice.
Described beans is soya bean, white peas or beans, black soya bean and green soya bean.
Described batching is peppermint juice, coconut milk and anticorrisive agent.
Manner of formulation
1, equipment is put and is joined: get that needed raw material is fresh-keeping deposits the settings such as warehouse, platform scale, cleaner, immersion cylinder tank, pulverizer, mixer, filter, precooker, bottle placer and the special-purpose Bottle ﹠ Can of standard ready, and clean up required setting standby;
2, raw material preparation: first with cleaner, major ingredient is given birth to paddy and beans and batching and clean totally, take 10 as basic rate, be that paddy is given birth in the 9-7 weighing in giving birth to the shared basic ratio of paddy, and filter out (also can first not filtering) rice slurry with the pulverizer dispersion and fining with filter, soya bean by beans, white peas or beans, black soya bean, the green soya bean ratio is 4-6: 5-3: 3-1: 1-3 weighing soya bean respectively, white peas or beans, black soya bean, green soya bean, and pull out after softening in 22-24 hour with the clear water immersion in the input cylinder tank, drop into immediately the pulverizer dispersion and fining and stir evenly into soya-bean milk with mixer, peppermint juice by batching, coconut milk, the anticorrisive agent ratio is 2-3: 1-2: 2-3 weighing peppermint juice, coconut milk, anticorrisive agent, and stir evenly into slurry with mixer, again take 100 as basic rate, press gained rice slurry, soya-bean milk, the with slurry ratio is 7-5: 4-6: 0.5-0.3 weighing rice slurry, soya-bean milk, with slurry, and stir again with mixer and go out just rice slurry soymilk with the filter micro-filtration,
3, boiling can: first rice slurry soymilk is filled in the special sanitary Bottle ﹠ Can with special-purpose bottle placer, with precooker hot digestion 55-65 minute and sealed up for safekeeping upgrading 8-10 days, Kaifeng namely obtains rice genuine and that rice tonka-bean flavor is strong and vitamin content is high and starches soymilk again;
4, filter residue utilization: will give birth to last recrement after paddy, beans and batching agitation and filtration, and can make ferment wine brewing and breeding feed base-material, to take full advantage of raw materials used resource and to increase overall economic efficiency.
Because being rich in natural green spices and acid and anticorrisive agent in major ingredient used and batching, therefore rice slurry soymilk is fresh-keeping and the shelf-life overlength, namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and the rice that produces in a large number different content and grade starch soymilk.
beneficial effect: the present invention takes leading complex art technique, and through test of many times, successfully utilizes described major ingredient to give birth to paddy and beans soya bean by same base rate and different proportion weighing, white peas or beans, black soya bean, the peppermint juice of green soya bean and batching, coconut milk, anticorrisive agent is joined refining rice slurry soymilk ingeniously, and its preparation technique technique is advanced, green, optimize, convenient, material benefit, easily row is with efficient, after simultaneously required major ingredient and batching being filtered, last recrement is done wine brewing and feed base-material etc., described raw material and batching resource both can have been consumed in a large number and take full advantage of, can effectively realize again rapidly and efficiently starching soymilk with the delicious rice of low-cost production high-quality, especially adopt to give birth to the direct dispersion and fining processing of paddy and exempted paddy and need the hard nut to cracks such as airing and loss, and the institute rice that produces is starched the soymilk genuineness and the rice tonka-bean is distinguished the flavor of strong, vitamin content is high and all-ages, and promotes effectively further developing of required major ingredient and batching plantation and processing industry and products thereof marketization, and enriches the growing living needs of people.Its utilization and extention overall economic efficiency and long-term benefit are particularly evident.
Embodiment 1:
First with cleaner, major ingredient being given birth to paddy and beans and batching cleans totally;
take 10 as basic rate, be that paddy 90kg is given birth in 9 weighings in giving birth to the shared basic ratio of paddy, and become the rice slurry and filter out (also can first not filtering) rice slurry with filter with the pulverizer dispersion and fining, soya bean by beans, white peas or beans, black soya bean, the green soya bean ratio is 4: 5: 3: 1 difference weighing soya bean 40kg, white peas or beans 50kg, black soya bean 30kg, green soya bean 10kg, and pull out after softening in 22 hours with the clear water immersion in the input cylinder tank, drop into immediately the pulverizer dispersion and fining and stir evenly into soya-bean milk with mixer, peppermint juice by batching, coconut milk, the anticorrisive agent ratio is 2: 1: 2 weighing peppermint juice 20kg, coconut milk 10kg, anticorrisive agent 20kg, and stir evenly into slurry with mixer, again take 100 as basic rate, press gained rice slurry, soya-bean milk, the with slurry ratio is 7: 4: 0.5 weighing rice slurry 700kg, soya-bean milk 400kg, with slurry 50kg, and stir again with mixer and go out just rice slurry soymilk with the filter micro-filtration,
With special-purpose bottle placer, first rice slurry soymilk is filled in the special sanitary Bottle ﹠ Can, then with precooker hot digestion 55 minutes and sealed upgrading up for safekeeping 8 days, Kaifeng namely obtains genuine and the rice tonka-bean is distinguished the flavor of, and strong and rice that vitamin content is high is starched soymilk;
Last recrement after paddy, beans and batching agitation and filtration will be given birth to, ferment wine brewing and breeding feed base-material can be made, to take full advantage of raw materials used resource and to increase overall economic efficiency.
Embodiment 2: first with cleaner, major ingredient is given birth to paddy and beans and batching and clean totally;
take 10 as basic rate, be that paddy 80kg is given birth in 8 weighings in giving birth to the shared basic ratio of paddy, and become the rice slurry and filter out (also can first not filtering) rice slurry with filter with the pulverizer dispersion and fining, soya bean by beans, white peas or beans, black soya bean, the green soya bean ratio is 5: 4: 2: 2 difference weighing soya bean 50kg, white peas or beans 40kg, black soya bean 20kg, green soya bean 20kg, and pull out after softening in 23 hours with the clear water immersion in the input cylinder tank, drop into immediately the pulverizer dispersion and fining and stir evenly into soya-bean milk with mixer, peppermint juice by batching, coconut milk, the anticorrisive agent ratio is 2.5: 1.5: 2.5 weighing peppermint juice 25kg, coconut milk 15kg, anticorrisive agent 25kg, and stir evenly into slurry with mixer, again take 100 as basic rate, press gained rice slurry, soya-bean milk, the with slurry ratio is 6: 5: 0.4 weighing rice slurry 600kg, soya-bean milk 500kg, with slurry 40kg, and stir again with mixer and go out just rice slurry soymilk with the filter micro-filtration,
With special-purpose bottle placer, first rice slurry soymilk is filled in the special sanitary Bottle ﹠ Can, then with precooker hot digestion 60 minutes and sealed upgrading up for safekeeping 9 days, Kaifeng namely obtains genuine and the rice tonka-bean is distinguished the flavor of, and strong and rice that vitamin content is high is starched soymilk;
Last recrement after paddy, beans and batching agitation and filtration will be given birth to, ferment wine brewing and breeding feed base-material can be made, to take full advantage of raw materials used resource and to increase overall economic efficiency.
Embodiment 3: first with cleaner, major ingredient is given birth to paddy and beans and batching and clean totally;
take 10 as basic rate, be that paddy 70kg is given birth in 7 weighings in giving birth to the shared basic ratio of paddy, and become the rice slurry and filter out (also can first not filtering) rice slurry with filter with the pulverizer dispersion and fining, soya bean by beans, white peas or beans, black soya bean, the green soya bean ratio is 6: 3: 1: 3 difference weighing soya bean 60kg, white peas or beans 30kg, black soya bean 10kg, green soya bean 30kg, and pull out after softening in 24 hours with the clear water immersion in the input cylinder tank, drop into immediately the pulverizer dispersion and fining and stir evenly into soya-bean milk with mixer, peppermint juice by batching, coconut milk, the anticorrisive agent ratio is 3: 2: 3 weighing peppermint juice 30kg, coconut milk 20kg, anticorrisive agent 30kg, and stir evenly into slurry with mixer, again take 100 as basic rate, press gained rice slurry, soya-bean milk, the with slurry ratio is 5: 6: 0.3 weighing rice slurry 500kg, soya-bean milk 600kg, with slurry 30kg, and stir again with mixer and go out just rice slurry soymilk with the filter micro-filtration,
With special-purpose bottle placer, first rice slurry soymilk is filled in the special sanitary Bottle ﹠ Can, then with precooker hot digestion 65 minutes and sealed upgrading up for safekeeping 10 days, Kaifeng namely obtains genuine and the rice tonka-bean is distinguished the flavor of, and strong and rice that vitamin content is high is starched soymilk;
Last recrement after paddy, beans and batching agitation and filtration will be given birth to, ferment wine brewing and breeding feed base-material can be made, to take full advantage of raw materials used resource and to increase overall economic efficiency.
Because being rich in natural green spices and acid and anticorrisive agent in the various embodiments described above major ingredient used and batching, therefore rice slurry soymilk is fresh-keeping and the shelf-life overlength, namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the various embodiments described above continuous item running, can be fast, efficient, high-quality and the rice that produces in a large number different content and grade starch soymilk.
Claims (6)
1. rice slurry soymilk, comprise equipment put join, raw material preparation, boiling can, filter residue utilize four preparing process steps, it is characterized in that:
first with cleaner, major ingredient being given birth to paddy and beans and batching cleans totally, take 10 as basic rate, be that paddy is given birth in the 9-7 weighing in giving birth to the shared basic ratio of paddy, and filter out (also can first not filtering) rice slurry with the pulverizer dispersion and fining with filter, soya bean by beans, white peas or beans, black soya bean, the green soya bean ratio is 4-6: 5-3: 3-1: 1-3 weighing soya bean respectively, white peas or beans, black soya bean, green soya bean, and pull out after softening in 22-24 hour with the clear water immersion in the input cylinder tank, drop into immediately the pulverizer dispersion and fining and stir evenly into soya-bean milk with mixer, peppermint juice by batching, coconut milk, the anticorrisive agent ratio is 2-3: 1-2: 2-3 weighing peppermint juice, coconut milk, anticorrisive agent, and stir evenly into slurry with mixer, again take 100 as basic rate, press gained rice slurry, soya-bean milk, the with slurry ratio is 7-5: 4-6: 0.5-0.3 weighing rice slurry, soya-bean milk, with slurry, and stir again with mixer and go out just rice slurry soymilk with the filter micro-filtration,
With special-purpose bottle placer, first rice slurry soymilk is filled in the special sanitary Bottle ﹠ Can, then with precooker hot digestion 55-65 minute and sealed up for safekeeping upgrading 8-10 days, Kaifeng namely obtains genuine and the rice tonka-bean is distinguished the flavor of, and strong and rice that vitamin content is high is starched soymilk;
Last recrement after paddy, beans and batching agitation and filtration will be given birth to, ferment wine brewing and breeding feed base-material can be made, to take full advantage of raw materials used resource and to increase overall economic efficiency.
2. because being rich in natural green spices and acid and anticorrisive agent in major ingredient used and batching, therefore rice slurry soymilk is fresh-keeping and the shelf-life overlength, namely meet or exceed the requirement of national relevant food sanitary standard.
3. so constantly carry out the running of described continuous item, can be fast, efficient, high-quality and the rice that produces in a large number different content and grade starch soymilk.
4. rice as claimed in claim 1 slurry soymilk is characterized in that: the morning that described living paddy is done for airing not, in and late rice.
5. rice as claimed in claim 1 is starched soymilk, and it is characterized in that: described beans is soya bean, white peas or beans, black soya bean and green soya bean.
6. rice as claimed in claim 1 is starched soymilk, and it is characterized in that: described batching is peppermint juice, coconut milk and anticorrisive agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104566264A CN103098902A (en) | 2012-11-15 | 2012-11-15 | Rice pulp soymilk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104566264A CN103098902A (en) | 2012-11-15 | 2012-11-15 | Rice pulp soymilk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103098902A true CN103098902A (en) | 2013-05-15 |
Family
ID=48307361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104566264A Pending CN103098902A (en) | 2012-11-15 | 2012-11-15 | Rice pulp soymilk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103098902A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493899A (en) * | 2013-08-30 | 2014-01-08 | 柏忠朋 | Functional soybean milk powder, functional soy milk, functional soy milk powder and functional soy milk tea |
| CN104665593A (en) * | 2013-11-29 | 2015-06-03 | 何照义 | Fresh-ground field-sales soybean milk maker |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552256A (en) * | 2003-06-07 | 2004-12-08 | 聂忠良 | Fresh millet juice |
| CN1685897A (en) * | 2005-03-29 | 2005-10-26 | 朱西学 | Instant fruit and vegetable fermented sean drink food |
| CN101703294A (en) * | 2009-11-26 | 2010-05-12 | 青海华实科技投资管理有限公司 | Novel highland barley compound cereal beverage and processing technology thereof |
| CN102132739A (en) * | 2011-04-27 | 2011-07-27 | 郗珂 | Healthcare soybean milk |
-
2012
- 2012-11-15 CN CN2012104566264A patent/CN103098902A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552256A (en) * | 2003-06-07 | 2004-12-08 | 聂忠良 | Fresh millet juice |
| CN1685897A (en) * | 2005-03-29 | 2005-10-26 | 朱西学 | Instant fruit and vegetable fermented sean drink food |
| CN101703294A (en) * | 2009-11-26 | 2010-05-12 | 青海华实科技投资管理有限公司 | Novel highland barley compound cereal beverage and processing technology thereof |
| CN102132739A (en) * | 2011-04-27 | 2011-07-27 | 郗珂 | Healthcare soybean milk |
Non-Patent Citations (1)
| Title |
|---|
| 张群: "复合型功能性糙米大豆蛋白饮料的研制", 《农产品加工》, no. 1, 15 January 2012 (2012-01-15) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103493899A (en) * | 2013-08-30 | 2014-01-08 | 柏忠朋 | Functional soybean milk powder, functional soy milk, functional soy milk powder and functional soy milk tea |
| CN104665593A (en) * | 2013-11-29 | 2015-06-03 | 何照义 | Fresh-ground field-sales soybean milk maker |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099267A (en) | Grain, citrus and orange juice | |
| CN103098850A (en) | Sticky rice corn lotus water-chestnut cake | |
| CN104726285A (en) | Proanthocyanidins-rich health liquor and making method thereof | |
| CN103099107A (en) | Red porridge | |
| CN103098902A (en) | Rice pulp soymilk | |
| CN115926910B (en) | Method for preparing marine ecological pit mud, pit and brewing method of marine ecological strong aromatic white spirit | |
| CN104560593A (en) | A production process of red date vinegar | |
| CN103141577B (en) | Grain pulp milk | |
| CN101171951B (en) | Method for producing organic concentration protein of soybean | |
| CN102986890A (en) | Lotus root-water chestnut fragrant soymilk | |
| CN107252053A (en) | A kind of pot type fermentation preparation technology of chilli oil bean cotyledon | |
| CN107307301A (en) | A kind of pot type fermentation preparation technology of less salt chilli oil bean cotyledon | |
| CN103098900A (en) | Red sweet and sour milk | |
| CN104738182A (en) | Characteristic black and white sweet milk | |
| CN104489117A (en) | Multi-element green high-grade nutrition milk powder | |
| CN105795275A (en) | Multi-wild fruit refined mixed juice | |
| CN106858193A (en) | Senior millet mandarin orange orange flavour juice | |
| CN104489809A (en) | Multi-flavor wild fruit juice | |
| CN106879911A (en) | The natural exquisiteness red gruel of health care | |
| CN103098901A (en) | Fragrant black and white milk | |
| CN105639370A (en) | Delicate honey-flavored milk with black and white colors | |
| CN104738763A (en) | Grain, tangerine and orange juice | |
| CN105795259A (en) | Refined cereal, tangerine and orange refreshing juice | |
| CN106857848A (en) | Paddy Rice ＆ peanut milk refines high-quality milk | |
| CN105794978A (en) | Double-color delicious, fragrant and sweet milk |
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 |
Application publication date: 20130515 |