CN104783282A - Preparation method for oryza sativa juice - Google Patents
Preparation method for oryza sativa juice Download PDFInfo
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- CN104783282A CN104783282A CN201510140049.1A CN201510140049A CN104783282A CN 104783282 A CN104783282 A CN 104783282A CN 201510140049 A CN201510140049 A CN 201510140049A CN 104783282 A CN104783282 A CN 104783282A
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Abstract
The invention provides a preparation method for oryza sativa juice, and belongs to the technical field of food science. The oryza sativa juice is produced by adding 8 to 12 percent of rice into oryza sativa and then executing the steps of baking, crushing, enzymolysis, emulsification, homogenization and the like. Amylases are added to liquefy a mixture of mixed rice flour and water, and then glucoamylase, pectinase and protease are used for complete enzymolysis. The oryza sativa juice is prepared by combining a biological enzymolysis technology and an emulsification and homogenization technology, is higher in yield, stable in character, rich in nutrients, and has good mouth-feel.
Description
Technical field
The present invention relates to technical field of food science, particularly relate to a kind of preparation method of brown rice juice.
Background technology
Brown rice (Oryza sativa, spp.), refers to the Wholegrain all retained except shell.Namely the rice containing cortex, aleurone and plumule, has very high nutritive value.Because mouthfeel is comparatively thick, quality is tight, boils also more time-consuming; But the nutritive value of brown rice is higher than highed milled rice, compared with whole wheat, although the protein content of brown rice is few, but protein quality is better, mainly rice protamine, and amino acid whose ratio of components is more complete, human body is is easily digested and assimilated, but lysine content is less, containing more fat and carbohydrate, in the short time, a large amount of heats can be provided for human body.In the modern times of advocating natural nutrient food, research and develop and can ensure that unpolished-rice nutrient can be drunk again brown rice juice beverage easily and be of practical significance very much.
At present, the method that non-fermented method produces rice juice beverage mainly contains 2 kinds: a kind of is add defibrinations such as the peanut of baking, homogeneous after rice is cleaned decontamination, the rice beverage of canned after seasoning, sterilizing; Another kind method is in process conditions, adopt ferment treatment processing technology, has certain improvement to the more Character instability of the starchiness in rice problem.Specifically roast peanut defibrination together with the rice mixing after soaking, then add amylase and process, after filtration, get filtrate allotment, homogeneous, sterilizing, hot filling obtain finished product.
Original for rice fragrance all can not discharge by above method completely, and material nutrient component is abundant not as brown rice.
Summary of the invention
The problem to be solved in the present invention is that existing non-fermented method production rice juice beverage nutritional labeling is not enriched, and can not discharge the fragrance sending out rice completely.
For solving the problems of the technologies described above, the technical solution used in the present invention is: the preparation method providing a kind of brown rice juice.The preparation method of described brown rice juice, comprises the following steps:
(1) pulverize: the mixture being the rice of brown rice weight 8 ~ 12% by brown rice and weight is pulverized, and is crushed to 60 ~ 80 orders;
(2) enzymolysis: get the mixing rice powder after pulverizing, adds 1 ~ 3 times of weight in the pure water of mixing rice powder, adds protease afterwards, enzymolysis 2 ~ 5h at 40 ~ 70 DEG C;
(3) to go out enzyme, cooling: enzymolysis liquid is heated to 100 ~ 120 DEG C, carry out 5 ~ 10min and to go out ferment treatment, be cooled to room temperature afterwards;
(4) emulsifying homogeneous: cooled enzymolysis liquid is warmed up to 70 ~ 75 DEG C, adds stabilizing agent and carries out emulsification, stirs 15 ~ 20min, carries out homogeneous process after stirring and dissolving is even;
(5) sterilization and cooling: to the mixture sterilization after homogeneous, hot filling, get product.
Preferably, in step (1), pulverize again after brown rice and rice being cured before pulverizing,
Further, described in cure as stone pot cures, cure 10 ~ 20min at 400 ~ 500 DEG C, then 100 ~ 130 DEG C of parch to grain of rices give out strong rice and roast fragrance, color is golden yellow, and trickle slight crack appears in the part grain of rice.
Further, in described step (2), first in the solution of mixing rice powder, add amylase and make it liquefy, add protease afterwards.
Further, in described step (2), during enzymolysis outside difference removing protein enzyme, add carbohydrase and pectase, the gross weight of described enzyme is 1 ~ 3% of mixing rice powder weight.
Preferably, in described step (3), before the enzyme that goes out, first enzymolysis liquid is used 200 mesh screen.
Further, in described step (4), after emulsification, add wheat-germ oil that weight is mixing rice powder 1 ~ 5%, 2 ~ 5% white granulated sugar after carry out the process that homogenizes again.
Further, described in homogenize process condition be: 65 ~ 70 DEG C, first class pressure 2 ~ 3MPa, secondary pressure 20 ~ 30MPa.
Preferably, in described step (5), sterilization adopts UHT, and condition is 135 DEG C, 5s.
The advantage that the present invention has and good effect are: the brown rice juice drink that (1) this product is made in conjunction with biological enzymolysis technology, the homogeneous technology of emulsification, and product yield is higher, and proterties is stablized, and nutritious, products taste is good.(2) the present invention is raw material with brown rice, makes the delicate mouthfeel of product after adding rice.The mixture of brown rice and rice, through curing, pulverizing, makes the fragrance of rice and brown rice more tender strong.(3) first adding amylase in the present invention makes the mixture of mixing rice powder and water liquefy, recycling carbohydrase, pectase, protease carry out complete enzymolysis, nutriment not easily absorbed by the body in mixing rice powder is explained, improves its nutritive value, improve the utilization rate of raw material.
Cured by raw material, biological enzyme technology and homogeneous technology, make gained brown rice juice enzymolysis abundant, delicate mouthfeel, not stratified, quality is better.
Detailed description of the invention
For a better understanding of the present invention, below in conjunction with specific embodiment, the present invention is conducted further description.
Embodiment 1
A preparation method for coarse rice powder, comprises the following steps:
(1) cure
The mixture being the rice of brown rice weight 8% by brown rice and weight cures in stone pot, 400 ~ DEG C at cure 10min, then 100 DEG C of parch to grain of rices give out strong rice and roast fragrance, and color is golden yellow, and trickle slight crack appears in the part grain of rice.
(2) pulverize
Mixture after curing is pulverized, is crushed to 60 ~ 80 orders, obtains mixing rice powder.
(3) enzymolysis
Get the mixing rice powder after pulverizing, add 1.5 times of weight in the pure water of mixing rice powder, add amylase and make it liquefy, add protease, carbohydrase and pectase afterwards, the gross weight of enzyme is 1.5% of mixing rice powder weight., enzymolysis 2.5h at 50 DEG C.
(4) to go out enzyme, cooling
Enzymolysis liquid is used 200 mesh screen, be heated to 105 DEG C afterwards, carry out 5min and to go out ferment treatment, be cooled to room temperature afterwards.
(5) emulsifying homogeneous:
Cooled enzymolysis liquid is warmed up to 70 DEG C, adds stabilizing agent and carry out emulsification, stir 15min, adding weight after stirring and dissolving is even is the wheat-germ oil of mixing rice powder 3%, the white granulated sugar of 4%, carries out the process that homogenizes again afterwards.The condition processed that homogenizes is: 65 DEG C, first class pressure 2MPa, secondary pressure 20MPa.
(6) sterilization and cooling
To the mixture sterilization after homogeneous, hot filling, get product.Sterilization adopts UHT, and condition is 135 DEG C, 5s
Embodiment 2
A preparation method for coarse rice powder, comprises the following steps:
(1) cure
The mixture being the rice of brown rice weight 10% by brown rice and weight cures in stone pot, cures 15min at 450 DEG C, then 115 DEG C of parch to grain of rices give out strong rice and roast fragrance, and color is golden yellow, and trickle slight crack appears in the part grain of rice.
(2) pulverize
Mixture after curing is pulverized, is crushed to 60 ~ 80 orders, obtains mixing rice powder.
(3) enzymolysis
Get the mixing rice powder after pulverizing, add 2 times of weight in the pure water of mixing rice powder, add amylase and make it liquefy, add protease, carbohydrase and pectase afterwards, the gross weight of enzyme is 2% of mixing rice powder weight., enzymolysis 3h at 55 DEG C.
(4) to go out enzyme, cooling
Enzymolysis liquid is used 200 mesh screen, be heated to 100 DEG C afterwards, carry out 8min and to go out ferment treatment, be cooled to room temperature afterwards.
(5) emulsifying homogeneous:
Cooled enzymolysis liquid is warmed up to 75 DEG C, adds stabilizing agent and carry out emulsification, stir 20min, adding weight after stirring and dissolving is even is the wheat-germ oil of mixing rice powder 1.5%, the white granulated sugar of 2%, carries out the process that homogenizes again afterwards.The condition processed that homogenizes is: 70 DEG C, first class pressure 2.5MPa, secondary pressure 25MPa.
(6) sterilization and cooling
To the mixture sterilization after homogeneous, hot filling, get product.Sterilization adopts UHT, and condition is 135 DEG C, 5s
Embodiment 3
A preparation method for coarse rice powder, comprises the following steps:
(1) cure
The mixture being the rice of brown rice weight 12% by brown rice and weight cures in stone pot, cures 20min at 500 DEG C, then 130 DEG C of parch to grain of rices give out strong rice and roast fragrance, and color is golden yellow, and trickle slight crack appears in the part grain of rice.
(2) pulverize
Mixture after curing is pulverized, is crushed to 60 ~ 80 orders, obtains mixing rice powder.
(3) enzymolysis
Get the mixing rice powder after pulverizing, add 3 times of weight in the pure water of mixing rice powder, add amylase and make it liquefy, add protease, carbohydrase and pectase afterwards, the gross weight of enzyme is 3% of mixing rice powder weight., enzymolysis 4h at 60 DEG C.
(4) to go out enzyme, cooling
Enzymolysis liquid is used 200 mesh screen, be heated to 120 DEG C afterwards, carry out 10min and to go out ferment treatment, be cooled to room temperature afterwards.
(5) emulsifying homogeneous:
Cooled enzymolysis liquid is warmed up to 75 DEG C, adds stabilizing agent and carry out emulsification, stir 20min, adding weight after stirring and dissolving is even is the wheat-germ oil of mixing rice powder 5%, the white granulated sugar of 4%, carries out the process that homogenizes again afterwards.The condition processed that homogenizes is: 70 DEG C, first class pressure 3MPa, secondary pressure 30MPa.
(6) sterilization and cooling
To the mixture sterilization after homogeneous, hot filling, get product.Sterilization adopts UHT, and condition is 135 DEG C, 5s
Above embodiments of the invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the scope of the invention change and improve, and all should still belong within this patent covering scope.
Claims (9)
1. a preparation method for brown rice juice, is characterized in that: comprise the following steps:
(1) pulverize: the mixture being the rice of brown rice weight 8 ~ 12% by brown rice and weight is pulverized, and is crushed to 60 ~ 80 orders;
(2) enzymolysis: get the mixing rice powder after pulverizing, adds 1 ~ 3 times of weight in the pure water of mixing rice powder, adds protease afterwards, enzymolysis 2 ~ 5h at 40 ~ 70 DEG C;
(3) to go out enzyme, cooling: enzymolysis liquid is heated to 100 ~ 120 DEG C, carry out 5 ~ 10min and to go out ferment treatment, be cooled to room temperature afterwards;
(4) emulsifying homogeneous: cooled enzymolysis liquid is warmed up to 70 ~ 75 DEG C, adds stabilizing agent and carries out emulsification, stirs 15 ~ 20min, carries out homogeneous process after stirring and dissolving is even;
(5) sterilization and cooling: to the mixture sterilization after homogeneous, hot filling, get product.
2. the preparation method of brown rice juice according to claim 1, is characterized in that: in step (1), pulverizes after curing before pulverizing to brown rice and rice again.
3. the preparation method of brown rice juice according to claim 2, it is characterized in that: described in cure as stone pot cures, cure 10 ~ 20min at 400 ~ 500 DEG C, then 100 ~ 130 DEG C of parch to grain of rices give out strong rice and roast fragrance, color is golden yellow, and trickle slight crack appears in the part grain of rice.
4. according to the preparation method of the arbitrary described brown rice juice of claim 1-3, it is characterized in that: in described step (2), first in the solution of mixing rice powder, add amylase and make it liquefy, add protease afterwards.
5. the preparation method of brown rice juice according to claim 4, is characterized in that: during enzymolysis outside removing protein enzyme, also adds carbohydrase and pectase, the gross weight of described enzyme is 1 ~ 3% of mixing rice powder weight.
6., according to the preparation method of the arbitrary described brown rice juice of claim 1-3, it is characterized in that: in described step (3), before the enzyme that goes out, first enzymolysis liquid is used 200 mesh screen.
7. the preparation method of brown rice juice according to claim 1, is characterized in that: in described step (4), after emulsification, add wheat-germ oil that weight is mixing rice powder 1 ~ 5%, 2 ~ 5% white granulated sugar after carry out the process that homogenizes again.
8. the preparation method of the brown rice juice according to claim 1 or 7, is characterized in that: described in homogenize process condition be: 65 ~ 70 DEG C, first class pressure 2 ~ 3MPa, secondary pressure 20 ~ 30MPa.
9., according to the preparation method of claim 1-3 or 5 or 7 arbitrary described brown rice juice, it is characterized in that: in described step (5), sterilization adopts UHT, and condition is 135 DEG C, 5s.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510140049.1A CN104783282A (en) | 2015-03-27 | 2015-03-27 | Preparation method for oryza sativa juice |
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| CN201510140049.1A CN104783282A (en) | 2015-03-27 | 2015-03-27 | Preparation method for oryza sativa juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509555A (en) * | 2016-10-18 | 2017-03-22 | 山东琪琪食品有限公司 | Rice milk beverage and preparation method thereof |
| CN106578784A (en) * | 2015-10-14 | 2017-04-26 | 中粮集团有限公司 | Enzymolysis grain puree and preparation method thereof |
| CN107259262A (en) * | 2017-06-08 | 2017-10-20 | 全椒县崇明米业有限公司 | A kind of preparation method of nutritious rice milk beverage |
| CN110250386A (en) * | 2019-07-25 | 2019-09-20 | 江苏远山生物技术有限公司 | A kind of rice milk fermented beverage and preparation method thereof |
-
2015
- 2015-03-27 CN CN201510140049.1A patent/CN104783282A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578784A (en) * | 2015-10-14 | 2017-04-26 | 中粮集团有限公司 | Enzymolysis grain puree and preparation method thereof |
| CN106509555A (en) * | 2016-10-18 | 2017-03-22 | 山东琪琪食品有限公司 | Rice milk beverage and preparation method thereof |
| CN107259262A (en) * | 2017-06-08 | 2017-10-20 | 全椒县崇明米业有限公司 | A kind of preparation method of nutritious rice milk beverage |
| CN110250386A (en) * | 2019-07-25 | 2019-09-20 | 江苏远山生物技术有限公司 | A kind of rice milk fermented beverage and preparation method thereof |
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Application publication date: 20150722 |
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