CN106509558A - Black glutinous rice juice drink and preparation method thereof - Google Patents
Black glutinous rice juice drink and preparation method thereof Download PDFInfo
- Publication number
- CN106509558A CN106509558A CN201610947053.3A CN201610947053A CN106509558A CN 106509558 A CN106509558 A CN 106509558A CN 201610947053 A CN201610947053 A CN 201610947053A CN 106509558 A CN106509558 A CN 106509558A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- black glutinous
- water
- enzyme
- fine powder
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 116
- 235000009566 rice Nutrition 0.000 title claims abstract description 116
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000014058 juice drink Nutrition 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 115
- 239000000843 powder Substances 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 102000004190 Enzymes Human genes 0.000 claims abstract description 42
- 108090000790 Enzymes Proteins 0.000 claims abstract description 42
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- 239000000047 product Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 4
- 230000035764 nutrition Effects 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 41
- 238000001802 infusion Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000005352 clarification Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 230000000717 retained effect Effects 0.000 claims description 4
- 238000013459 approach Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000001976 enzyme digestion Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009725 powder blending Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 32
- 238000004519 manufacturing process Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001453 anthocyanidins Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000019985 fermented beverage Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000012549 training Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 208000003443 Unconsciousness Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000002618 waking effect Effects 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a black glutinous rice juice drink and a preparation method thereof. The black glutinous rice juice drink is prepared from the black glutinous rice as a main raw material. The finished products of the black glutinous rice juice is prepared by the steps of rice washing, drying, crushing and sieving, coarse powder and fine powder sub-packaging, course powder water adding to conduct blending, boiling, liquefying, saccharifying, enzyme deactivating, filtering, enzyme deactivated and filtered filtrate and fine powder blending, boiling, stabilizer adding to conduct blending, and sterilizing, and the obtained finished products are delicate in mouthfeel, mellow in fragrance, rich in nutrition and good in color and luster. Compared with the traditional fine grounding technology, the obtained black glutinous rice juice drink is simple in enzyme digestion technology, controllable in operations, and short in time, and the quality and mouthfeel of the obtained products are far better than those of the finely ground products. Due to the unique technological steps, technological parameter selection and synergies, the obtained black glutinous rice juice drink is good in palatability, taste and color and luster, provides a whole new utilization method for the black glutinous rice market, and has far-reaching development potential and broad market prospects after an industrial production.
Description
Technical field
The invention belongs to health drink technical field, and in particular to a kind of black glutinous rice juice beverage and preparation method thereof.
Background technology
Black glutinous rice juice is unusual, and it is that raw material is made with the local special product black glutinous rice of Seedling man that it is.Raw material black glutinous rice
" long-lived rice ", " tribute rice ", the good reputation of " purple rice " is have, its nutrient substance enriches, containing protein, several amino acids, fat, sugar
Class, vitamin C, anthocyanidin, anthocyanin, flavone, can adjust the physiological function of human body, promote human metabolism.With people
Growth in the living standard, people are increasingly favored to pure natural cereal product, and black glutinous rice beverage species is also fewer, so opening
Send out novel black sticky rice beverage and there is considerable prospect.
In prior art, the production method of black glutinous rice juice beverage is little, particularly with by digesting the new black glutinous rice for obtaining
Beverage is even more not to be had, and the present invention remains black glutinous rice local flavor itself, nutritional labeling to the full extent, and its market prospect is increasingly bright
It is bright.
In existing patent, Patent No. CN93110554.4 disclose a kind of soda pop with black glutinous rice as raw material and
Its production method.With the mixture of black glutinous rice skin and plumule rich in natural pigment and nutritive value and medicinal function as main former
Material, addition sweeting agent, acidic flavoring agent adjuvant, Jing boils, filtration mixes, stand, homogenizing, modulation carbonated water operation make black glutinous rice carbon
Acid beverage.The patent institute scope of application crowd face is narrow, is unfavorable for the quick circulation market of product, and current soda pop has started to away
Downhill path, consumer start to pursue health, natural beverage.
Patent No. CN201510734915.X discloses a kind of preparation method of black glutinous rice fermented beverage, by black glutinous rice and medicine
Upper rice steamer steaming and decocting after the mixing of material powder；Black glutinous rice after steaming and decocting and medicinal powder mixture water drenching are cooled down, drain, mix distillers yeast；Control
The mashing technique of temperature, ethanol is all volatilized；Low temperature aging 15 days, stands and produces perfume；Extracting juice, low temperature clarification, moment after filtration
Sterilization, again low temperature aging obtain final product black glutinous rice fermented beverage for 10-15 days.There is operating process complexity, fermentation time mistake in the patent
It is long, it is unfavorable for the quick circulation market of product.
The content of the invention
It is an object of the invention to provide a kind of black glutinous rice juice beverage and preparation method thereof, mainly solves current black glutinous rice
Problem present in drinking production technique：On the one hand it is traditional fine grinding technology complex process, operates uncontrollable；On the other hand it is existing
It is narrow that one of two kinds of black polished glutinous rice beverages having black glutinous rice soda pop drinks crowd face, is unfavorable for expanding black polished glutinous rice beverage market, separately
A kind of black glutinous rice fermented beverage has that operating process is complicated, and fermentation time is long, this significantly impact product flow to market when
Between.
The purpose of the present invention and solve its technical problem underlying and employ the following technical solutions to realize：A kind of black glutinous rice
Juice beverage, with black glutinous rice as main material, through washing rice, dry, crush and sieve, coarse powder and fine powder subpackage, coarse powder temper,
Infusion, liquefaction, saccharifying, enzyme denaturing, filtration, then the above-mentioned filtrate Jing after enzyme denaturing is filtered is taken with fine powder mediation, infusion, addition stabilizer tune
Match somebody with somebody, resulting black glutinous rice juice beverage delicate mouthfeel gives off a strong fragrance, nutritious.
A kind of preparation method of above-mentioned black glutinous rice juice beverage, comprises the following steps：
(1) wash rice：By black glutinous rice remove impurity, rinsed well with clear water；
(2) dry：Dry to cleaning black glutinous rice, it is ensured that the black glutinous rice grain of rice is dried；
(3) crush and sieve：60-80 mesh sieves sieve is chosen after being crushed with pulverizer takes fine powder
(4) subpackage coarse powder and fine powder：Subpackage is carried out to separated coarse powder and fine powder；
(5) coarse powder and water concocting：1 is pressed with coarse powder with water:9-1:11 ratio is concocted；Selected water is cold water,
First with a little cold water moistening coarse powder during mediation, add little water and be adjusted to uniformly, be eventually adding remaining water and reconcile；
(6) infusion：First open to big fire and heated, while be stirred continuously, it is to be heated to serosity it is sticky after, open to small fire, not
Disconnected stirring, continues heating 5-15 minutes, you can stop heating；
(7) liquefy：When completely serosity liquid temperature is cooled to 60-80 DEG C for gelatinizing, the alphalise starch of 0.5%-0.7% is added thereto to
Enzyme, after stirring, sealing is heated 40-55 minutes in 60-80 DEG C of water-bath；
(8) saccharifying：After liquefaction terminates, take out, when liquid temperature is cooled to 55-65 DEG C, be added thereto to the saccharifying of 0.7%-0.9%
Enzyme, after stirring, 2-4 hours are heated in sealing in 55-65 DEG C of water-bath；
(9) enzyme denaturing：After saccharifying terminates, gained saccharified liquid is placed on electric furnace and is heated, to boiling 7-14 minutes,
Enzyme denaturing is carried out to amylase and saccharifying enzyme；
(10) filter：Saccharified liquid after enzyme denaturing is filtered with gauze, gained filtrate is retained stand-by；
(11) fine powder is reconciled with saccharified liquid：After saccharified liquid is cooled to and is close to room temperature, fine powder presses 1 with saccharified liquid:9-1:11 ratio
Example is reconciled；
(12) infusion：The same step of operational approach (6)；
(13) allocate：After No. 020802 complex stabilizer of 0.2%-0.4% is mixed with 20% water, it is placed on electric furnace and heats,
Until when liquid becomes clarification, pouring into and being uniformly mixed in the black glutinous rice juice that infusion goes out；
(14) finished product：Using 121 DEG C, the finished beverage of gained is placed in low-temperature preservation in refrigerator after being sterilized by 15min.
Described step (1) is specially：From the fresh, black glutinous rice without Signs of Mould, the dust of grain of rice surface attachment is removed
And chaff shell, and the sandstone debris being mingled in black glutinous rice；Repeatedly should not clean in cleaning process.Excessive cleaning operation
Lost, such as the anthocyanidin of contained nutritional labeling in black glutinous rice can be caused.
Described step (2) are specially：Dry to cleaning black glutinous rice, must ensure that the black glutinous rice grain of rice is dried.Not so
For follow-up gained powder of crushing can affect to sieve and other operations because of moistening, it is impossible to accurately fine powder coarse powder is separated.
The step（13）Stabilizer be No. 020802 of the production of existing, Shanghai Jian Ying Food Co., Ltd compound steady
Determine agent, it can ensure that product can still keep preferable stability in a long time.
Patent of the present invention has clear advantage and beneficial effect compared with prior art.From above technical scheme,
Gained black glutinous rice juice beverage of the invention has enzymolysis process simple, operates controllable, time short advantage.In addition, the present invention is obtained
Black glutinous rice juice beverage, its delicate mouthfeel, give off a strong fragrance, with good palatability, taste and color and luster, be the exploitation of black glutinous rice
There is provided brand-new Application way, its industrialized production had into far-reaching development potentiality and wide market prospect.
Description of the drawings
Fig. 1 is the process chart of the present invention.
Specific embodiment
Below in conjunction with preferred embodiment, to concrete according to a kind of black glutinous rice juice beverage proposed by the present invention and preparation method thereof
Embodiment, feature and its effect, describe in detail as after.
A kind of black glutinous rice juice beverage, with black glutinous rice as main material, through washing rice, dry, crush and sieve, coarse powder and fine powder
Subpackage, coarse powder temper, infusion, liquefaction, saccharifying, enzyme denaturing, filtration, then take above-mentioned filtrate and fine powder Jing after enzyme denaturing is filtered and adjust
With, infusion, addition stabilizer allotment, by the method for factor contrast experiment in saccharified liquid processing technology, reducing sugar and total solid
α-amylase addition, enzymolysis time when the content of shape thing is DE values maximum, hydrolysis temperature determine optimal processing parameter, Yi Ji
After saccharified liquid and fine powder boil out finished product, by determining the product separation of various stabilizer Different adding amounts, drawing to make
The most stable of stabilizer types of product and addition, the black glutinous rice juice processing technology optimal parameter for finally obtaining, resulting is black
Sticky rice juice beverage mouthfeel is fine and smooth, gives off a strong fragrance, nutritious.
A kind of preparation method of above-mentioned black glutinous rice juice beverage, comprises the following steps：
(1) wash rice：By black glutinous rice remove impurity, rinsed well with clear water；
(2) dry：Dry to cleaning black glutinous rice, it is ensured that the black glutinous rice grain of rice is dried；
(3) crush and sieve：60-80 mesh sieves sieve is chosen after being crushed with pulverizer takes fine powder
(4) subpackage coarse powder and fine powder：Subpackage is carried out to separated coarse powder and fine powder；
(5) coarse powder and water concocting：1 is pressed with coarse powder with water:9-1:11 ratio is concocted；Selected water is cold water,
First with a little cold water moistening coarse powder during mediation, add little water and be adjusted to uniformly, be eventually adding remaining water and reconcile；
(6) infusion：First open to big fire and heated, while be stirred continuously, it is to be heated to serosity it is sticky after, open to small fire, not
Disconnected stirring, continues heating 5-15 minutes, you can stop heating；
(7) liquefy：When completely serosity liquid temperature is cooled to 60-80 DEG C for gelatinizing, the alphalise starch of 0.5%-0.7% is added thereto to
Enzyme, after stirring, sealing is heated 40-55 minutes in 60-80 DEG C of water-bath；
(8) saccharifying：After liquefaction terminates, take out, when liquid temperature is cooled to 55-65 DEG C, be added thereto to the saccharifying of 0.7%-0.9%
Enzyme, after stirring, 2-4 hours are heated in sealing in 55-65 DEG C of water-bath；
(9) enzyme denaturing：After saccharifying terminates, gained saccharified liquid is placed on electric furnace and is heated, to boiling 7-14 minutes,
Enzyme denaturing is carried out to amylase and saccharifying enzyme；
(10) filter：Saccharified liquid after enzyme denaturing is filtered with gauze, gained filtrate is retained stand-by；
(11) fine powder is reconciled with saccharified liquid：After saccharified liquid is cooled to and is close to room temperature, fine powder presses 1 with saccharified liquid:9-1:11 ratio
Example is reconciled；
(12) infusion：The same step of operational approach (6)；
(13) allocate：After the complex stabilizer of 0.2%-0.4% is mixed with 20% water, it is placed on electric furnace and heats, until liquid
When becoming clarification, pour into and be uniformly mixed in the black glutinous rice juice that infusion goes out；
(14) finished product：Using 121 DEG C, the finished beverage of gained is placed in low-temperature preservation in refrigerator after being sterilized by 15min.
Described step (1) is specially：From the fresh, black glutinous rice without Signs of Mould, the dust of grain of rice surface attachment is removed
And chaff shell, and the sandstone debris being mingled in black glutinous rice；Repeatedly should not clean in cleaning process.Excessive cleaning operation
Lost, such as the anthocyanidin of contained nutritional labeling in black glutinous rice can be caused.
Described step (2) are specially：Dry to cleaning black glutinous rice, must ensure that the black glutinous rice grain of rice is dried.Not so
For follow-up gained powder of crushing can affect to sieve and other operations because of moistening, it is impossible to accurately fine powder coarse powder is separated.
The step（13）Stabilizer be No. 020802 of the production of existing, Shanghai Jian Ying Food Co., Ltd compound steady
Determine agent, it can ensure that product can still keep preferable stability in a long time.
Embodiment 1：
In terms of 100 weight portion black glutinous rices, production technique is as follows：
The first step, black glutinous rice clean post-drying：By black glutinous rice remove impurity, rinsed well with clear water.Dry to cleaning black glutinous rice,
Ensure that the black glutinous rice grain of rice is dried, make follow-up gained powder of crushing not affect to sieve because of moistening.
Second step, is pulverized and sieved：60 mesh sieves are chosen after black glutinous rice obtained by the first step is crushed to be separated, and by
Detached coarse powder carries out subpackage with fine powder.
3rd step, by coarse powder and water concocting：1 is pressed with coarse powder with water:9 ratio is concocted.Selected water is waking up the patient from unconsciousness by clearing away heat
Water, when reconciling first with a little cold water moistening coarse powder, adds little water and is adjusted to uniformly, be eventually adding remaining water and reconcile.
4th step, infusion：Serosity obtained by 3rd step is first opened to big fire and is heated, while be stirred continuously, it is to be heated
To serosity it is sticky after, open to small fire, and be stirred continuously, continue heating 7 minutes, you can stop heating.
5th step, liquefaction：When completely serosity liquid temperature is cooled to 60 DEG C for gelatinizing, 0.5% alphalise starch is added thereto to
Enzyme, after stirring, sealing.Heat 40 minutes in 60 DEG C of water-bath.
6th step, saccharifying：After liquefaction terminates, take out.When liquid temperature is cooled to 55 DEG C, 0.7% saccharifying is added thereto to
Enzyme, after stirring, sealing.Heat 2 hours in 55 DEG C of water-baths.
7th step, enzyme denaturing：After saccharifying terminates, gained saccharified liquid is placed on electric furnace and is heated, to 7 points of boiling
Clock, carries out enzyme denaturing to amylase and saccharifying enzyme.
8th step, filters：Saccharified liquid after enzyme denaturing is filtered with gauze, gained filtrate is retained stand-by.Filtering residue can use
In other product.
9th step, fine powder are reconciled with saccharified liquid：After saccharified liquid is cooled to and is close to room temperature, adopt and the 3rd step identical side
Method is reconciled with fine powder.
Then the serosity obtained by previous step is first opened to big fire and is heated, while be stirred continuously, it is to be heated viscous to serosity
After thick, open to small fire, and be stirred continuously, continue heating 7 minutes, you can stop heating.
Followed by allotment：After 0.2% No. 020802 complex stabilizer is mixed with 20% water, it is placed on electric furnace and adds
Heat, until when liquid becomes clarification, pouring into and being uniformly mixed in the black glutinous rice juice that infusion goes out
Finally obtain finished product：Using 121 DEG C, the finished beverage of gained is placed in low-temperature preservation in refrigerator after being sterilized by 15min.
Checked and sensory evaluation scores according to the outward appearance of black glutinous rice juice beverage and color and luster, fragrance, mouthfeel, tissue morphology.Sample
Product are randomly provided to taste and judge through 5 people of special training, and give a mark to attempting result, as a result as shown in table 1.
1 sensory evaluation scores of embodiment are 82.6, it follows that black glutinous rice juice beverage quality prepared by present invention process is preferable.
Embodiment 2：
In terms of 100 weight portion black glutinous rices, production technique is as follows：
The first step, with embodiment 1.
Second step, is pulverized and sieved：70 mesh sieves are chosen after black glutinous rice obtained by the first step is crushed to be separated, and by
Detached coarse powder carries out subpackage with fine powder.
3rd step, by coarse powder and water concocting：1 is pressed with coarse powder with water:10 ratio is concocted.Selected water is waking up the patient from unconsciousness by clearing away heat
Water, when reconciling first with a little cold water moistening coarse powder, adds little water and is adjusted to uniformly, be eventually adding remaining water and reconcile.
4th step, infusion：Serosity obtained by 3rd step is first opened to big fire and is heated, while be stirred continuously, it is to be heated
To serosity it is sticky after, open to small fire, and be stirred continuously, continue heating 9 minutes, you can stop heating.
5th step, liquefaction：When completely serosity liquid temperature is cooled to 75 DEG C for gelatinizing, 0.7% alphalise starch is added thereto to
Enzyme, after stirring, sealing.Heat 40 minutes in 75 DEG C of water-bath.
6th step, saccharifying：After liquefaction terminates, take out.When liquid temperature is cooled to 60 DEG C, 0.8% saccharifying is added thereto to
Enzyme, after stirring, sealing.Heat 4 hours in 60 DEG C of water-baths.
7th step, enzyme denaturing：After saccharifying terminates, gained saccharified liquid is placed on electric furnace and is heated, to 9 points of boiling
Clock, carries out enzyme denaturing to amylase and saccharifying enzyme.
8th step, with embodiment 1.
9th step, with embodiment 1.
Then the serosity obtained by previous step is first opened to big fire and is heated, while be stirred continuously, it is to be heated viscous to serosity
After thick, open to small fire, and be stirred continuously, continue heating 9 minutes, you can stop heating.
Followed by allotment：After 0.3% No. 020802 complex stabilizer is mixed with 20% water, it is placed on electric furnace and adds
Heat, until when liquid becomes clarification, pouring into and being uniformly mixed in the black glutinous rice juice that infusion goes out.
Finally obtain finished product：With embodiment 1.
Checked and sensory evaluation scores according to the outward appearance of black glutinous rice juice beverage and color and luster, fragrance, mouthfeel, tissue morphology.Sample
Product are randomly provided to taste and judge through 5 people of special training, and give a mark to attempting result, as a result as shown in table 2.
2 sensory evaluation scores of embodiment are 82.0, it follows that black glutinous rice juice beverage quality prepared by present invention process is preferable.
Embodiment 3：
In terms of 100 weight portion black glutinous rices, production technique is as follows：
The first step, with embodiment 1.
Second step, is pulverized and sieved：80 mesh sieves are chosen after black glutinous rice obtained by the first step is crushed to be separated, and by
Detached coarse powder carries out subpackage with fine powder.
3rd step, by coarse powder and water concocting：1 is pressed with coarse powder with water:11 ratio is concocted.Selected water is cold water
（It is close to room temperature）, when reconciling first with a little cold water moistening coarse powder, add little water and be adjusted to uniformly, be eventually adding remaining water
Reconcile.
4th step, infusion：Serosity obtained by 3rd step is first opened to big fire and is heated, while be stirred continuously, it is to be heated
To serosity it is sticky after, open to small fire, and be stirred continuously, continue heating 12 minutes, you can stop heating.
5th step, liquefaction：When completely serosity liquid temperature is cooled to 70 DEG C for gelatinizing, 0.7% alphalise starch is added thereto to
Enzyme, after stirring, sealing.Heat 55 minutes in 70 DEG C of water-bath.
6th step, saccharifying：After liquefaction terminates, take out.When liquid temperature is cooled to 65 DEG C, 0.9% saccharifying is added thereto to
Enzyme, after stirring, sealing.Heat 3 hours in 65 DEG C of water-baths.
7th step, enzyme denaturing：After saccharifying terminates, gained saccharified liquid is placed on electric furnace and is heated, to boiling 10
Minute, enzyme denaturing is carried out to amylase and saccharifying enzyme.
8th step, with embodiment 1.
9th step, with embodiment 1.
Then the serosity obtained by previous step is first opened to big fire and is heated, while be stirred continuously, it is to be heated viscous to serosity
After thick, open to small fire, and be stirred continuously, continue heating 12 minutes, you can stop heating.
Followed by allotment：After 0.4% No. 020802 complex stabilizer is mixed with 20% water, it is placed on electric furnace and adds
Heat, until when liquid becomes clarification, pouring into and being uniformly mixed in the black glutinous rice juice that infusion goes out
Finally obtain finished product：With embodiment 1.
Checked and sensory evaluation scores according to the outward appearance of black glutinous rice juice beverage and color and luster, fragrance, mouthfeel, tissue morphology.Sample
Product are randomly provided to taste and judge through 5 people of special training, and give a mark to attempting result, as a result as shown in table 3.
3 sensory evaluation scores of embodiment are 80.2, it follows that black glutinous rice juice beverage quality prepared by present invention process is preferable.
The above, is only the preferred embodiment of patent of the present invention, not makees any formal to patent of the present invention
Restriction, it is any without departing from art solutions content of the present invention, according to the technical spirit of patent of the present invention to above example
Any simple modification, equivalent variations and the modification made, still falls within the range of art solutions of the present invention.
Claims (4)
1. a kind of black glutinous rice juice beverage, it is characterised in that：With black glutinous rice as main material, through washing rice, dry, crush and sieve,
Coarse powder and fine powder subpackage, coarse powder temper, infusion, liquefaction, saccharifying, enzyme denaturing, filtration, then take the above-mentioned filtrate Jing after enzyme denaturing is filtered
Allocate with fine powder mediation, infusion, addition stabilizer, resulting black glutinous rice juice beverage delicate mouthfeel gives off a strong fragrance, and nutrition is rich
It is rich.
2. a kind of preparation method of black glutinous rice juice beverage as claimed in claim 1, comprises the following steps：
(1) wash rice：By black glutinous rice remove impurity, rinsed well with clear water；
(2) dry：Dry to cleaning black glutinous rice, it is ensured that the black glutinous rice grain of rice is dried；
(3) crush and sieve：60-80 mesh sieves sieve is chosen after being crushed with pulverizer takes fine powder；
(4) subpackage coarse powder and fine powder：Subpackage is carried out to separated coarse powder and fine powder；
(5) coarse powder and water concocting：1 is pressed with coarse powder with water:9-1:11 ratio is concocted；Selected water is cold water,
First with a little cold water moistening coarse powder during mediation, add little water and be adjusted to uniformly, be eventually adding remaining water and reconcile；
(6) infusion：First open to big fire and heated, while be stirred continuously, it is to be heated to serosity it is sticky after, open to small fire, not
Disconnected stirring, continues heating 5-15 minutes, you can stop heating；
(7) liquefy：When completely serosity liquid temperature is cooled to 60-80 DEG C for gelatinizing, the alphalise starch of 0.5%-0.7% is added thereto to
Enzyme, after stirring, sealing is heated 40-55 minutes in 60-80 DEG C of water-bath；
(8) saccharifying：After liquefaction terminates, take out, when liquid temperature is cooled to 55-65 DEG C, be added thereto to the saccharifying of 0.7%-0.9%
Enzyme, after stirring, 2-4 hours are heated in sealing in 55-65 DEG C of water-bath；
(9) enzyme denaturing：After saccharifying terminates, gained saccharified liquid is placed on electric furnace and is heated, to boiling 7-14 minutes,
Enzyme denaturing is carried out to amylase and saccharifying enzyme；
(10) filter：Saccharified liquid after enzyme denaturing is filtered with gauze, gained filtrate is retained stand-by；
(11) fine powder is reconciled with saccharified liquid：After saccharified liquid is cooled to and is close to room temperature, fine powder presses 1 with saccharified liquid:9-1:11 ratio
Example is reconciled；
(12) infusion：The same step of operational approach (6)；
(13) allocate：After No. 020802 complex stabilizer of 0.2%-0.4% is mixed with 20% water, it is placed on electric furnace and heats,
Until when liquid becomes clarification, pouring into and being uniformly mixed in the black glutinous rice juice that infusion goes out；
(14) finished product：Using 121 DEG C, the finished beverage of gained is placed in low-temperature preservation in refrigerator after being sterilized by 15min.
3. a kind of preparation method of black glutinous rice juice beverage as claimed in claim 2, it is characterised in that：Step (1) is concrete
For：From the fresh, black glutinous rice without Signs of Mould, dust and the chaff shell of grain of rice surface attachment is removed, and is mingled in black glutinous rice
In sandstone debris；Repeatedly should not clean in cleaning process.
4. a kind of preparation method of black glutinous rice juice beverage as claimed in claim 2, it is characterised in that：Step (2) are concrete
For：Dry to cleaning black glutinous rice, must ensure that the black glutinous rice grain of rice is dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610947053.3A CN106509558A (en) | 2016-10-26 | 2016-10-26 | Black glutinous rice juice drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610947053.3A CN106509558A (en) | 2016-10-26 | 2016-10-26 | Black glutinous rice juice drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509558A true CN106509558A (en) | 2017-03-22 |
Family
ID=58292929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610947053.3A Pending CN106509558A (en) | 2016-10-26 | 2016-10-26 | Black glutinous rice juice drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509558A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089454A (en) * | 1993-01-14 | 1994-07-20 | 盐城名特优农副产品开发公司 | Black polished glutinous rice beverage and production method thereof |
| CN101422216A (en) * | 2008-10-28 | 2009-05-06 | 山东好当家海洋发展股份有限公司 | Corn beverage and preparation method thereof |
| 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 |
| CN102524889A (en) * | 2012-01-11 | 2012-07-04 | 福建农林大学 | Giant black glutinous rice embryo beverage and preparation method thereof |
| CN105199911A (en) * | 2015-11-03 | 2015-12-30 | 立爱生物科技(上海)有限公司 | Preparation method of black glutinous rice fermented beverage |
-
2016
- 2016-10-26 CN CN201610947053.3A patent/CN106509558A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089454A (en) * | 1993-01-14 | 1994-07-20 | 盐城名特优农副产品开发公司 | Black polished glutinous rice beverage and production method thereof |
| CN101422216A (en) * | 2008-10-28 | 2009-05-06 | 山东好当家海洋发展股份有限公司 | Corn beverage and preparation method thereof |
| 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 |
| CN102524889A (en) * | 2012-01-11 | 2012-07-04 | 福建农林大学 | Giant black glutinous rice embryo beverage and preparation method thereof |
| CN105199911A (en) * | 2015-11-03 | 2015-12-30 | 立爱生物科技(上海)有限公司 | Preparation method of black glutinous rice fermented beverage |
Non-Patent Citations (1)
| Title |
|---|
| 邱树毅等: "黑糯米乳酸饮料研制——Ⅰ、黑糯米汁的制备", 《四川食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1041112C (en) | Health-care hippophae rhamnoide vinegar | |
| CN110564533A (en) | Preparation method of mangosteen beer | |
| CN107494793A (en) | A kind of processing method of black tea | |
| CN108893214A (en) | A kind of rose beer and preparation method thereof | |
| CN104804934A (en) | Passion fruit flavor yellow rice wine and preparation method thereof | |
| CN104172385A (en) | Processing method for black unpolished rice beverage with fragrant red glutinous rice type formula | |
| CN107307175A (en) | A kind of method for comprehensively utilizing the cyperue esculentus dregs of rice | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| CN106722168A (en) | Rush the preparation method of compound millet powder | |
| CN109439497A (en) | A kind of brewage process of dragon fruit sweet taste dry-type fruit wine | |
| CN105670874A (en) | Preparation method of ginkgo and pitaya wine | |
| CN108410635B (en) | Brewing method of cherry tomato fruit wine | |
| CN105994822A (en) | Selenium-rich holboellia latifolia fruit powder product and preparation method thereof | |
| CN108552440A (en) | A kind of Coix seed red bean fruit beverage and preparation method thereof | |
| CN110214949A (en) | The extracting method of malt extract with flavouring and high nutritive value | |
| KR102356983B1 (en) | Manufacturing method of soymilk | |
| CN106509558A (en) | Black glutinous rice juice drink and preparation method thereof | |
| CN107259267A (en) | A kind of rice lactic fermentation health beverages | |
| CN103445243A (en) | Technology and preparation method of persimmon-leaf composite health-care beverage | |
| CN106701415A (en) | Peach blossom beauty-maintaining cylinder sealing wine and brewing method of peach blossom beauty-maintaining cylinder sealing wine | |
| CN105861266A (en) | Strawberry and mulberry composite rice vinegar and preparation method thereof | |
| CN112625841A (en) | Preparation method of sipunculus nudus yellow wine | |
| CN104783129A (en) | Apple flavored soy and preparation method thereof | |
| CN109161467A (en) | The preparation method of holy girl's fruit vinegar | |
| CN104789407A (en) | Hawthorn fruit healthcare yellow rice wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |