CN106722061A - A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology - Google Patents
A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology Download PDFInfo
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- CN106722061A CN106722061A CN201611027806.5A CN201611027806A CN106722061A CN 106722061 A CN106722061 A CN 106722061A CN 201611027806 A CN201611027806 A CN 201611027806A CN 106722061 A CN106722061 A CN 106722061A
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Abstract
The invention discloses a kind of processing method of the Nutritive Rice juice based on micronized pulverization technology, the present invention uses the modern food New Machining Technology such as micronized pulverization technology and cold fermentation technology, improves rice industrial technology content, and added value of product is high；Both retained nutriment therein, mouthfeel and flavour had been improved again, and with the beneficial effect of probiotics fermention product.And important process conditions are improved, and it is that meter class deep processing and raising economic worth provide a new approach to assign the local flavor of the brand-new product form of rice and uniqueness.The present invention passes through the micronized pulverization technical guarantee granularity and the uniformity of product, simplifies production technology, has saved production cost；Product nutrition and health care, good appearance, unique flavor, convenient and instant, with good market prospects.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of Nutritive Rice juice based on micronized pulverization technology plus
Work method.
Background technology
Cereal preparation is the main body of Chinese tradition meals, is the main source of body energy, is also most economical energy food
Thing, while carbohydrate, protein, dietary fiber and vitamin and several mineral materials, different classes can also be provided for human body
Rice also has its unique effect.
With the development of current biotechnology, research and the production of lactic acid bacteria increasingly cause people to pay close attention to and pay attention to.Breast
Sour bacterium has the microecological balance for maintaining enteron aisle；Strengthen the functions such as immunity function, prevention and the suppression tumour generation of body.It is prebiotic
Bacterium fermentation can improve the nutritive value of product, product flavour be assigned, with very big potentiality to be exploited.
Modern pursues healthy diet, and the emerging food rich in nutrition turns into hot issue at present.And the rice juice market vacancy,
With potentiality to be exploited.The research and development of Nutritive Rice juice are a main trend, and it has turned into the new opportunities of food industries development.
Probiotics rice juice product can not only be sufficiently reserved beneficial to health nutritional ingredient in cereal simultaneously, and
Mouthfeel is more preferable, it is more convenient to drink, absorption is easier.Wish by the birth of probiotics Nutritive Rice juice, will cause that people recognize again
Know cereal this traditional food, change cereal in people's in the eyes of " coarse food grain " image.Product meets the diet of Chinese tradition
Custom, can also meet the nutrient requirement of current people's fast pace life, and with generation meal function.This technology is broken by ultra micro
The broken technical guarantee granularity and the uniformity of product, simplifies production technology, has saved production cost, and more focus on nature with
Health, with good market prospects.
The content of the invention
For the problem that prior art is present, it is an object of the invention to provide a kind of nutrition based on micronized pulverization technology
The processing method of rice juice.
The purpose of the present invention is achieved through the following technical solutions：A kind of Nutritive Rice juice based on micronized pulverization technology
Processing method, comprise the following steps：
1) raw material selection
Select it is fresh it is full, without the natural rice of mouldy, color and luster be raw material；
2) clean
By rice cleaning showers, drain away the water stand-by；
3) soak
Rice is soaked into 1~1.5h in 60 DEG C of water；
4) ultra micro defibrination
Rice and water after immersion is carried out into micronized pulverization and obtains Rice ＆ peanut milk, processing power 80W, 25~30 points of process time
Clock；Rice ＆ peanut milk carries out centrifugal filtration；
5) Rice ＆ peanut milk liquefaction
The rice juice obtained after Rice ＆ peanut milk is filtered adjusts PH to 5~6, adds 12~16U/g Thermostable α-Amylases, is put into constant temperature
Case constant temperature liquefaction 1h, temperature setting is 95~98 DEG C；
6) cool down
Rice juice is cooled to 60 DEG C；
7) it is saccharified
Rice juice is adjusted into PH to 4.2~4.5, the middle temperature carbohydrase of 120~300U/g is added, the liquefaction of insulating box constant temperature is put into
0.5h, temperature setting is 60~65 DEG C；
8) allocate
Add the white sugar of mass percent 1~2%；Adjust PH to 4.0~5.0；Add the carboxylic of mass percent 0.25~0.4%
The mixed stabilizer of methylcellulose (CMC) and xanthans compounding；Add the sucrose fatty ester of mass percent 0.8~1.5%
The blended emulsifier compounded with Tripolyglycerol monostearates (PGE)；
9) homogeneous
Deployed rice juice is carried out into high speed shear, shear time 30~40 minutes；Then in the pressure of 40~50Mpa
Under, homogeneous is twice；
10) dispense
To be dispensed by the rice juice of homogenization, every bottle of 230ml；
11) it is sterilized
Sterilize 30min at 85~90 DEG C；Then 37 DEG C are quickly cooled to；
12) it is inoculated with
The lactobacillus bulgaricus and streptococcus thermophilus composite bacteria of cut-in quality percentage 0.1~0.15%, Bao Jiali
Sub- lactobacillus and streptococcus thermophilus are 1 according to mass ratio:2 ratio is combined；Rice juice is carried out into capping packaging；
13) ferment
It is placed in 4~5h of fermentation in 37 DEG C of insulating boxs；
14) store
It is transferred to 4 DEG C of refrigerations.
Further, described step 3) in immersion rice water quality ratio be 1：10, soak 1h at 60 DEG C.
Further, described step 8) in carboxymethylcellulose calcium (CMC) control that adds 0.1~0.15% and xanthan
Mixed stabilizer of the glue control in 0.15~0.25% compounding；The sucrose fatty ester control of addition is 0.1~0.3% and trimerization
Blended emulsifier of glyceryl monostearate (PGE) control in 0.7~1.2% compounding.
Compared with prior art, the invention has the advantages that：
(1) both retained nutriment therein, mouthfeel and flavour had been improved again, and with the beneficial of probiotics fermention product
Effect.And important process conditions are improved, and it is rice class to assign the local flavor of the brand-new product form of rice and uniqueness
Deep processing and raising economic worth provide a new approach.
(2) present invention uses the modern food New Machining Technology such as micronized pulverization technology and cold fermentation technology, improves big
Rice industrial technology content, added value of product is high；
(3) present invention passes through the micronized pulverization technical guarantee granularity and the uniformity of product, simplifies production technology, saves
Production cost；
(4) product nutrition and health care, good appearance, unique flavor, convenient and instant, with good market prospects.
Brief description of the drawings
Fig. 1 common fermentation sour milk beverage grain size distributions；
Fig. 2 Nutritive Rice juice grain size distributions of the present invention.
Specific embodiment
Further illustrate the present invention with reference to embodiments.
Embodiment 1
1) raw material selection
Select it is fresh it is full, without the natural rice of mouldy, color and luster be raw material；
2) clean
By rice cleaning showers, drain away the water stand-by；
3) soak
Rice is soaked into 1.2h in 60 DEG C of water；
4) ultra micro defibrination
Rice and water after immersion is carried out into micronized pulverization and obtains Rice ＆ peanut milk, processing power 80W, process time 28 minutes；Rice
Slurry carries out centrifugal filtration；
5) Rice ＆ peanut milk liquefaction
The rice juice obtained after Rice ＆ peanut milk is filtered adjusts PH to 5~6, adds 12U/g Thermostable α-Amylases, is put into insulating box permanent
Temperature liquefaction 1h, temperature setting is 95 DEG C；
6) cool down
Rice juice is cooled to 60 DEG C；
7) it is saccharified
Rice juice is adjusted into PH to 4.2, the middle temperature carbohydrase of 200U/g is added, insulating box constant temperature liquefaction 0.5h, temperature setting is put into
It is 62 DEG C；
8) allocate
Add 1~2% white sugar；Adjust PH to 4.0~5.0；Add 0.25% carboxymethylcellulose calcium (CMC) and xanthans multiple
The mixed stabilizer matched somebody with somebody；Add the mixing and emulsifying of 1.2% sucrose fatty ester and Tripolyglycerol monostearates (PGE) compounding
Agent；
9) homogeneous
Deployed rice juice is carried out into high speed shear, shear time 40 minutes；Then under the pressure of 45Mpa, homogeneous two
It is secondary；
10) dispense
To be dispensed by the rice juice of homogenization, every bottle of 230ml；
11) it is sterilized
Sterilize 30min at 90 DEG C；Then 37 DEG C are quickly cooled to；
12) it is inoculated with
Access 0.15% lactobacillus bulgaricus and streptococcus thermophilus composite bacteria；Rice juice is carried out into capping packaging；
13) ferment
It is placed in the 4.5h that fermented in 37 DEG C of insulating boxs；
14) store
It is transferred to 4 DEG C of refrigerations.
Embodiment 2
1) raw material selection
Select it is fresh it is full, without the natural rice of mouldy, color and luster be raw material；
2) clean
By rice cleaning showers, drain away the water stand-by；
3) soak
Rice is soaked into 1.5h in 60 DEG C of water；
4) ultra micro defibrination
Rice and water after immersion is carried out into micronized pulverization and obtains Rice ＆ peanut milk, processing power 80W, process time 30 minutes；Rice
Slurry carries out centrifugal filtration；
5) Rice ＆ peanut milk liquefaction
The rice juice obtained after Rice ＆ peanut milk is filtered adjusts PH to 5~6, adds 13U/g Thermostable α-Amylases, is put into insulating box permanent
Temperature liquefaction 1h, temperature setting is 98 DEG C；
6) cool down
Rice juice is cooled to 60 DEG C；
7) it is saccharified
Rice juice is adjusted into PH to 4.2~4.5, the middle temperature carbohydrase of 220U/g is added, insulating box constant temperature liquefaction 0.5h, temperature is put into
It is set to 65 DEG C；
8) allocate
Add 1%~2% white sugar；Adjust PH to 4.6；Add what 0.4% carboxymethylcellulose calcium (CMC) and xanthans were compounded
Mixed stabilizer；Add the blended emulsifier of 0.9% sucrose fatty ester and Tripolyglycerol monostearates (PGE) compounding；
9) homogeneous
Deployed rice juice is carried out into high speed shear, shear time 40 minutes；Then under the pressure of 50Mpa, homogeneous two
It is secondary；
10) dispense
To be dispensed by the rice juice of homogenization, every bottle of 230ml；
11) it is sterilized
Sterilize 30min at 88 DEG C；Then 37 DEG C are quickly cooled to；
12) it is inoculated with
Access 0.11% lactobacillus bulgaricus and streptococcus thermophilus composite bacteria；Rice juice is carried out into capping packaging；
13) ferment
It is placed in the 4.5h that fermented in 37 DEG C of insulating boxs；
14) store
It is transferred to 4 DEG C of refrigerations.
Embodiment 3
1) raw material selection
Select it is fresh it is full, without the natural rice of mouldy, color and luster be raw material；
2) clean
By rice cleaning showers, drain away the water stand-by；
3) soak
Rice is soaked into 1h in 60 DEG C of water, immersion rice water quality ratio is 1：10；
4) ultra micro defibrination
Rice and water after immersion is carried out into micronized pulverization and obtains Rice ＆ peanut milk, processing power 80W, process time 25 minutes；Rice
Slurry carries out centrifugal filtration；
5) Rice ＆ peanut milk liquefaction
The rice juice obtained after Rice ＆ peanut milk is filtered adjusts PH to 5, adds 16U/g Thermostable α-Amylases, is put into insulating box constant temperature
Liquefaction 1h, temperature setting is 97 DEG C；
6) cool down
Rice juice is cooled to 60 DEG C；
7) it is saccharified
Rice juice is adjusted into PH to 4.5, the middle temperature carbohydrase of 300U/g is added, insulating box constant temperature liquefaction 0.5h, temperature setting is put into
It is 60 DEG C；
8) allocate
Add 1% white sugar；Adjust PH to 4.0；Add the mixing of 0.4% carboxymethylcellulose calcium (CMC) and xanthans compounding
Stabilizer；Add the blended emulsifier of 0.8% sucrose fatty ester and Tripolyglycerol monostearates (PGE) compounding；
9) homogeneous
Deployed rice juice is carried out into high speed shear, shear time 30 minutes；Then under the pressure of 40Mpa, homogeneous two
It is secondary；
10) dispense
To be dispensed by the rice juice of homogenization, every bottle of 230ml；
11) it is sterilized
Sterilize 30min at 85 DEG C；Then 37 DEG C are quickly cooled to；
12) it is inoculated with
Access 0.1% lactobacillus bulgaricus and streptococcus thermophilus composite bacteria, lactobacillus bulgaricus and thermophilic chain
Coccus is 1 according to mass ratio:2 ratio is combined；Rice juice is carried out into capping packaging；
13) ferment
It is placed in the 4h that fermented in 37 DEG C of insulating boxs；
14) store
It is transferred to 4 DEG C of refrigerations.
Embodiment 4
1) raw material selection
Select it is fresh it is full, without the natural rice of mouldy, color and luster be raw material；
2) clean
By rice cleaning showers, drain away the water stand-by；
3) soak
Rice is soaked into 1.2h in 60 DEG C of water；
4) ultra micro defibrination
Rice and water after immersion is carried out into micronized pulverization and obtains Rice ＆ peanut milk, processing power 80W, process time 27 minutes；Rice
Slurry carries out centrifugal filtration；
5) Rice ＆ peanut milk liquefaction
The rice juice obtained after Rice ＆ peanut milk is filtered adjusts PH to 6, adds 14U/g Thermostable α-Amylases, is put into insulating box constant temperature
Liquefaction 1h, temperature setting is 97 DEG C；
6) cool down
Rice juice is cooled to 60 DEG C；
7) it is saccharified
Rice juice is adjusted into PH to 4.3, the middle temperature carbohydrase of 120U/g is added, insulating box constant temperature liquefaction 0.5h, temperature setting is put into
It is 63 DEG C；
8) allocate
Add 2% white sugar；Adjust PH to 5.0；Add the mixing of 0.3% carboxymethylcellulose calcium (CMC) and xanthans compounding
Stabilizer；Add the blended emulsifier of 1.5% sucrose fatty ester and Tripolyglycerol monostearates (PGE) compounding；
9) homogeneous
Deployed rice juice is carried out into high speed shear, shear time 35 minutes；Then under the pressure of 45Mpa, homogeneous two
It is secondary；
10) dispense
To be dispensed by the rice juice of homogenization, every bottle of 230ml；
11) it is sterilized
Sterilize 30min at 88 DEG C；Then 37 DEG C are quickly cooled to；
12) it is inoculated with
Access 0.1% lactobacillus bulgaricus and streptococcus thermophilus composite bacteria；Rice juice is carried out into capping packaging；
13) ferment
It is placed in the 5h that fermented in 37 DEG C of insulating boxs；
14) store
It is transferred to 4 DEG C of refrigerations.
As shown in Figure 1 and Figure 2, the Nutritive Rice juice that the inventive method processing is obtained, product advantage is as follows：
(1), 4~5, pol is in 10Brix or so for rice juice PH stabilizations after fermenting；
(2) compared with unfermentable rice juice, the rice juice after fermentation is by only one of which peak after particle size analyzer analysis, and footpath
All substantially diminish away from, average grain diameter；
(3) compared with the Yoghourt for being all probiotics fermention, the line of rice juice curve three unification after fermentation, only one of which peak, more
Plus stabilization；
(4) traditional mechanical crushing, technique of sieving repeatedly are replaced using micronized pulverization technology, product quality is high, is produced into
This saving, production efficiency is high；
(5) product system is stable, nutritious, unique flavor, nutrition and health care, with good market prospects.
Claims (3)
1. a kind of processing method of the Nutritive Rice juice based on micronized pulverization technology, it is characterised in that comprise the following steps：
1) raw material selection
Select it is fresh it is full, without the natural rice of mouldy, color and luster be raw material；
2) clean
By rice cleaning showers, drain away the water stand-by；
3) soak
Rice is soaked into 1~1.5h in 60 DEG C of water；
4) ultra micro defibrination
Rice and water after immersion is carried out into micronized pulverization and obtains Rice ＆ peanut milk, processing power 80W, process time 25~30 minutes；Rice
Slurry carries out centrifugal filtration；
5) Rice ＆ peanut milk liquefaction
The rice juice obtained after Rice ＆ peanut milk is filtered adjusts PH to 5~6, adds 12~16U/g Thermostable α-Amylases, is put into insulating box permanent
Temperature liquefaction 1h, temperature setting is 95~98 DEG C；
6) cool down
Rice juice is cooled to 60 DEG C；
7) it is saccharified
Rice juice is adjusted into PH to 4.2~4.5, the middle temperature carbohydrase of 120~300U/g is added, insulating box constant temperature liquefaction 0.5h, temperature is put into
Degree is set to 60~65 DEG C；
8) allocate
Add the white sugar of mass percent 1~2%；Adjust PH to 4.0~5.0；Add the carboxymethyl of mass percent 0.25~0.4%
The mixed stabilizer of cellulose (CMC) and xanthans compounding；Add the sucrose fatty ester of mass percent 0.8~1.5% and three
The blended emulsifier of polyglycerol monostearate (PGE) compounding；
9) homogeneous
Deployed rice juice is carried out into high speed shear, shear time 30~40 minutes；Then under the pressure of 40~50Mpa,
Matter is twice；
10) dispense
To be dispensed by the rice juice of homogenization, every bottle of 230ml；
11) it is sterilized
Sterilize 30min at 85~90 DEG C；Then 37 DEG C are quickly cooled to；
12) it is inoculated with
The lactobacillus bulgaricus and streptococcus thermophilus composite bacteria of cut-in quality percentage 0.1~0.15%, bulgarian milk
Bacillus and streptococcus thermophilus are 1 according to mass ratio:2 ratio is combined；Rice juice is carried out into capping packaging；
13) ferment
It is placed in 4~5h of fermentation in 37 DEG C of insulating boxs；
14) store
It is transferred to 4 DEG C of refrigerations.
2. a kind of processing method of the Nutritive Rice juice based on micronized pulverization technology as claimed in claim 1, it is characterised in that institute
The step of stating 3) in immersion rice water quality ratio be 1：10, soak 1h at 60 DEG C.
3. a kind of processing method of the Nutritive Rice juice based on micronized pulverization technology as claimed in claim 1, it is characterised in that institute
The step of stating 8) in carboxymethylcellulose calcium (CMC) control that adds 0.1~0.15% and xanthans control 0.15~
The mixed stabilizer of 0.25% compounding；The sucrose fatty ester control of addition is 0.1~0.3% and Tripolyglycerol monostearates
(PGE) blended emulsifier of the control in 0.7~1.2% compounding.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112401092A (en) * | 2020-12-08 | 2021-02-26 | 九江市耐得封缸酒业有限公司 | Rice syrup beverage and processing system thereof |
| CN115530304A (en) * | 2022-09-06 | 2022-12-30 | 湖北科技学院 | Osmanthus-flavored selenium-enriched rice juice and preparation method thereof |
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Application publication date: 20170531 |