CN107114638B - Processing method of rice composite nutrient grain health-care beverage - Google Patents

Processing method of rice composite nutrient grain health-care beverage Download PDF

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CN107114638B
CN107114638B CN201710278088.7A CN201710278088A CN107114638B CN 107114638 B CN107114638 B CN 107114638B CN 201710278088 A CN201710278088 A CN 201710278088A CN 107114638 B CN107114638 B CN 107114638B
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vitamin
beverage
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CN107114638A (en
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刘晗嫣
唐大寒
郭海
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    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A health beverage is prepared by processing rice, semen Arachidis Hypogaeae and semen Nelumbinis respectively, mixing with radix Puerariae powder, pulping, gelatinizing, performing enzymolysis, adding inositol, homogenizing, and sterilizing. The beverage processed by the method has improved health function and flavor, low fat, high protein, sufficient flavor, and mellow fragrance; the sugar or the sweetening agent is not required to be added in a large amount, the milk or the non-dairy creamer is not added to increase the flavor, and the preservative is not contained, so that the food safety standard completely meets various national food safety standards.

Description

Processing method of rice composite nutrient grain health-care beverage
Technical Field
The invention relates to processing of a rice beverage, in particular to a processing method of a rice composite nutrient grain health-care beverage.
Background
At present, rice processing in China is mostly primary processing, and deep processing only accounts for 20 percent and is far lower than that in developed countries. The supply of the rice market is greater than the demand, so that the research and development of the rice resource deep processing in multiple channels are urgent. The rice is rich in nutrition, the aleurone layer contains rich minerals and proteins, and the amino acid components of the proteins can promote the decomposition of cholesterol, so that arteriosclerosis and hypertension are avoided; the rice protein isolate has the effect of reducing cholesterol in serum, is hypoallergenic protein, and does not produce allergic reaction. The radix Puerariae powder is starch obtained by water milling root tuber of Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth of Leguminosae, and clarifying. The distribution is all over the country except Xinjiang and Tibet; has effects of relieving fever, relieving restlessness, promoting fluid production, and quenching thirst, and can be used for treating dysphoria, thirst, alcoholic intoxication, pharyngitis, sore, and furuncle. The semen Nelumbinis is dried mature seed of Nelumbonaccidia garten of Nymphaeaceae. Is distributed in the north and south provinces of China. Has effects in invigorating spleen, relieving diarrhea, stopping leukorrhagia, invigorating kidney, arresting seminal emission, nourishing heart, and tranquilizing mind. It is commonly used for diarrhea due to spleen deficiency, leukorrhagia, spermatorrhea, palpitation and insomnia. The peanut fruit contains protein, fat, saccharide, vitamin A, vitamin B6, vitamin E, vitamin K, mineral calcium, phosphorus, iron, etc., 8 kinds of amino acids and unsaturated fatty acids essential for human body, lecithin, choline, carotene, coarse fiber, etc. The fat content is 44-45%, the protein content is 24-36%, and the sugar content is about 20%. It is rich in vitamin B2, PP, A, D, E, calcium, iron, etc. And contains multiple vitamins such as thiamine, riboflavin, nicotinic acid, etc., and can promote the development of human brain cells and enhance memory.
The rice milk beverage is a milky liquid product which is obtained by using rice as a main raw material and carrying out treatment such as cleaning, soaking, grinding, homogenizing, blending, sterilizing, filling and the like. It can be divided into fermented rice milk and non-fermented rice milk according to production process. The fermented rice milk is prepared by pulverizing or grinding rice, gelatinizing, blending, homogenizing, sterilizing, and fermenting with lactobacillus. The non-fermented rice milk is prepared by pulverizing or grinding rice, gelatinizing, blending, homogenizing, packaging, sterilizing, and cooling. The raw materials for production include black rice, millet, broken rice, brown rice, glutinous rice, etc. besides rice. In order to improve the taste and increase the nutritive value of the rice milk, besides 2 basic raw materials of rice and milk powder, mulberry leaf juice, peanut milk, lily and the like can be added. Some studies provide a unique flavor of a product by baking raw rice. Because the rice contains high starch, in order to prevent the delamination and the sedimentation from influencing the appearance of the product, besides adding a stabilizing agent and a thickening agent, amylase is added for hydrolysis after the rice is gelatinized or an inorganic membrane separation technology is adopted to remove micron-sized particles in the rice beverage so as to avoid the sedimentation problem of the rice beverage.
The beverage is natural, nutritious and health-care in the future development direction, so the rice milk beverage has great market advantages if the rice milk beverage is green, pollution-free and functional as much as possible and meets the drinking standards of special crowds. Most of rice milk beverages on the market are common beverages, and more cane sugar and milk or non-dairy creamer are additionally added, so that most of patients suffering from obesity and lactose intolerance can not eat too much. Therefore, the rice milk beverage which can make the nutrient substances and the trace elements in the rice milk beverage more comprehensive and reasonable and achieve the double effects of flavor enhancement and health care is the direction of research in the industry.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: aiming at the defects of the prior art, the processing method of the rice composite nutrient grain health-care beverage is provided, the method promotes the flavor type and the nutrition of rice milk to be enhanced, the raw materials in the formula are organically integrated after the processing, and the prepared beverage has unique taste and strong functionality.
In order to solve the technical problems, the invention adopts the technical scheme that: a processing method of a rice composite nutrient grain health-care beverage comprises the following steps:
(1) raw material treatment: selecting 45-80g of rice without worm damage and impurities, and stir-frying the rice at the temperature of 115-125 ℃ for 18-22min to enable the surface of the rice to be light yellow and generate strong rice fragrance; selecting 4-12g of peanuts with full particles, moderate size and no mildew, worm damage or impurities, cleaning, and steaming at 100 deg.C for 28-32 min; selecting 8-20g of plump lotus seeds without mildew, worm damage and impurities, cleaning, and steaming at 100 deg.C for 28-32 min; mixing the treated rice, peanut and lotus seed, adding 5-10g of kudzu root powder, uniformly mixing, adding water which is 3 times of the weight of the rice, peanut, lotus seed and kudzu root powder, uniformly mixing, and pulping to obtain a pulp;
(2) heating the slurry to 90-100 deg.C, gelatinizing for 15-60min, cooling to 70-90 deg.C, adding 0.2-1.5 g/L a-amylase, hydrolyzing for 30-90min, cooling to 40-60 deg.C, adding 0.2-1.5 g/L carbohydrase, and hydrolyzing for 30-90min to obtain reaction solution;
(3) adding 0.2-0.6g of inositol, 0.1-0.3g of hawthorn flavone, 5-30g of fructo-oligosaccharide, 1-10g of taurine, 0.1-0.5g of vitamin C, 0.01-0.1g of vitamin E, 0.1-0.3g of vitamin B1, 0.1-0.3g of vitamin B2, 0.1-0.3g of vitamin B6, 0.05-0.20g of zinc gluconate with mass concentration of 99%, selenium-enriched water containing 2-20 mu g of selenium, 0.5-2g of sucrose ester, 0.5-1g of lecithin and 0.5-1g of sodium alginate into the reaction solution, uniformly mixing, and grinding for 4-6min by using a colloid mill to obtain a prepared solution;
(4) adding water into the prepared solution to a constant volume of 1000ml, homogenizing and sterilizing.
Homogenizing in step (4) at 60-70 deg.C under 20-30MPa for 2-3 times; the sterilization refers to sterilization by UHT sterilizer.
The selenium-enriched water is a commercial product, and the amount of the added selenium-enriched water is different due to different concentrations of the commercial selenium-enriched water, but the selenium content in the added selenium-enriched water is ensured to be 2-20 mu g.
The beverage is scientifically proportioned with enough starch, glycogen and α -1.4 glucoside bonds inside, after two enzyme treatments, high-temperature amylase hydrolyzes α -1.4 glucoside bonds inside the starch, glycogen and degradation products thereof, so that the viscosity of a colloidal starch solution is rapidly reduced, soluble dextrin and oligosaccharide are generated, a small amount of glucose and maltose can be generated by excessive hydrolysis, saccharifying enzyme cuts a-1.4 bonds from the non-reducing end of a starch chain and slowly cuts a-1.6, therefore, the beverage can rapidly cut off glucose units from the non-reducing end of amylose, and when 1.6 bonds are cut, the a-1.6 bonds are firstly cut, and then the a-1.4 bonds are cut, so that amylopectin is hydrolyzed into glucose.
The method adopts scientific proportion of mixed grains and nutrient substances, changes the conditions of single liquid milk and grain rice milk, has more comprehensive nutrition, and reflects the superiority of the method through data according to the nutrient component table of the milky white beverage processed by the method tested in the following table 1; milk and non-dairy creamer are not additionally added to improve the mouthfeel, and enough vegetable protein and flavor substances can be obtained after treatment; the sweet taste is mostly from the grains, and is safe, healthy and easy to absorb.
TABLE 1 nutrient profile of beverages processed by the process
Figure BDA0001278832290000041
As can be seen from the above table, the beverage processed by the method has low energy and fat content, high protein content, and the protein content standard of pure milk in the national standard is more than or equal to 2.9%. The present beverage is far above this standard.
Thus, the invention has the following advantages:
1. the beverage processed by the method makes full use of scientific and reasonable nutrition matching to obtain more characteristic components, and improves the health care function and flavor of the beverage.
2. The beverage prepared by the method has low fat, high protein, sufficient flavor and mellow fragrance.
3. The beverage processed by the method does not need to be additionally added with milk or non-dairy creamer and flavoring additives, only a small amount of fructo-oligosaccharide is added, and the beverage is beneficial to drinking for weak constitution and lactose intolerance. Protect the health of intestines and stomach and eliminate fatigue to provide energy. And the ecological balance of beneficial bacteria in the intestinal tract is maintained.
4. The beverage prepared by the method has effects of relieving fatigue, increasing nutrition, and promoting absorption. Belongs to a neutral beverage, can regulate physical condition, prevent cancer and prevent various sub-health symptoms.
Detailed Description
Example 1
Selecting 45g of rice without worm damage and impurities, stir-frying the rice at 115 ℃ for 22min to enable the rice to generate rich rice fragrance and enable the rice to be light yellow in surface, selecting 4g of peanuts with full particles and moderate size and without mildew, worm damage and impurities, cleaning, steaming and boiling the peanuts at 100 ℃ for 28min, selecting 8g of lotus seeds with full particles and without mildew, worm damage and impurities, washing, steaming and boiling the lotus seeds at 100 ℃ for 28min, mixing the treated rice, peanuts and lotus seeds, adding 5g of kudzu root powder, uniformly mixing, adding water which is 3 times of the weight of the rice, peanuts, lotus seeds and kudzu root powder, uniformly mixing, pulping to obtain slurry, heating the slurry to 90 ℃ for gelatinization for 60min, cooling to 70 ℃, adding 0.2 g/L g of alpha-amylase for hydrolysis for 90min, cooling to 40 ℃, adding 0.2 g/L g of carbohydrase for hydrolysis for 90min, adding 0.2g of inositol, 0.1g of flavone, 5g of taurine, 1g of oligofructose, 0.01g of 0.1g of vitamin B, homogenizing, adding 0.0.01 g of vitamin B, sterilizing by using a selenium-enriched vitamin B-enriched colloid mill, 2g of 0.05 ml, 2g of vitamin B, 0.35, 2g of vitamin B and vitamin B, 2 ml, sterilizing by using a selenium-enriched colloid mill for 2 MPa, 2 MPa and vitamin B.
Example 2
Selecting 80g rice without worm damage and impurities, stir-frying the rice at 125 ℃ for 18min to enable the rice to generate rich rice fragrance and enable the surface to be light yellow, selecting 12g peanuts with full particles and moderate size and without mildew, worm damage and impurities, cleaning, steaming the peanuts at 100 ℃ for 32min, selecting 20g lotus seeds with full particles and without mildew, worm damage and impurities, cleaning, steaming the lotus seeds at 100 ℃ for 32min, mixing the treated rice, peanuts and lotus seeds, adding 10g of kudzu root powder, mixing uniformly, adding water which is 3 times of the weight of the rice, peanuts, lotus seeds and kudzu root powder, mixing uniformly, pulping to obtain slurry, heating the slurry to 100 ℃ for gelatinization for 15min, cooling to 90 ℃, adding 1.5 g/L a-amylase for hydrolysis for 30min, cooling to 60 ℃, adding 1.5 g/L g of carbohydrase for hydrolysis for 30min, adding 0.6g inositol, 0.3g flavone, 30g of taurine, 10g of oligofructose, 0.5g of vitamin B, 0.54 g of vitamin B, homogenizing by using a vitamin B mill for 2g, 364 g/364 g of vitamin B, vitamin B and vitamin B, sterilizing by using a selenium-enriched water for 2 ml, 364 ml.
Example 3
Selecting 60g of rice without worm damage and impurities, stir-frying the rice at 120 ℃ for 20min to enable the rice to generate rich rice fragrance and enable the rice to be light yellow in surface, selecting 8g of peanuts with full particles and moderate size and without mildew, worm damage and impurities, cleaning, steaming and boiling the peanuts at 100 ℃ for 30min, selecting 15g of lotus seeds with full particles and without mildew, worm damage and impurities, cleaning, steaming and boiling the lotus seeds at 100 ℃ for 30min, mixing the treated rice, peanuts and lotus seeds, adding 8g of kudzu root powder, uniformly mixing, adding water which is 3 times of the weight of the rice, the peanuts, the lotus seeds and the kudzu root powder, uniformly mixing, pulping to obtain slurry, heating the slurry to 95 ℃ for gelatinization for 50min, cooling to 80 ℃, adding 1.0 g/L g of alpha-amylase for hydrolysis for 60min, cooling to 50 ℃, adding 1.0 g/L of carbohydrase for hydrolysis for 60min, adding 0.4g of inositol, 0.2g of flavone, 20g of oligotaurine, 6g of 0.6g of fructose, 0.0 g of vitamin B, 0.08g of vitamin B, vitamin B and vitamin B, vitamin B and vitamin B with the concentration of vitamin B being 1.0.7 g/365, vitamin B and vitamin B2 ml, vitamin B and vitamin B, vitamin B are added to be sterilized by using a selenium-enriched colloid being 0.25 ml, vitamin B and vitamin B for 2 ml, vitamin.

Claims (3)

1. A processing method of a rice composite nutrient grain health-care beverage is characterized by comprising the following steps:
(1) selecting 45-80g of rice without worm damage and impurities, and stir-frying the rice at the temperature of 115-125 ℃ for 18-22min to enable the surface of the rice to be light yellow; selecting 4-12g of peanuts with full particles, moderate size and no mildew, worm damage or impurities, cleaning, and steaming at 100 deg.C for 28-32 min; selecting 8-20g of plump lotus seeds without mildew, worm damage and impurities, cleaning, and steaming at 100 deg.C for 28-32 min; mixing the treated rice, peanut and lotus seed, adding 5-10g of kudzu root powder, uniformly mixing, adding water which is 3 times of the weight of the rice, peanut, lotus seed and kudzu root powder, uniformly mixing, and pulping to obtain pulp;
(2) heating the slurry to 90-100 deg.C, gelatinizing for 15-60min, cooling to 70-90 deg.C, adding 0.2-1.5 g/L a-amylase, hydrolyzing for 30-90min, cooling to 40-60 deg.C, adding 0.2-1.5 g/L saccharifying enzyme, and hydrolyzing for 30-90min to obtain reaction solution;
(3) adding 0.2-0.6g of inositol, 0.1-0.3g of hawthorn flavone, 5-30g of fructo-oligosaccharide, 1-10g of taurine, 0.1-0.5g of vitamin C, 0.01-0.1g of vitamin E, 0.1-0.3g of vitamin B1, 0.1-0.3g of vitamin B2, 0.1-0.3g of vitamin B6, 0.05-0.20g of 99% mass concentration zinc gluconate, selenium-enriched water containing 2-20 mu g of selenium, 0.5-2g of sucrose ester, 0.5-1g of lecithin and 0.5-1g of sodium alginate into the reaction solution, uniformly mixing, and grinding for 4-6min by using a colloid mill to obtain a prepared solution;
(4) adding water into the prepared solution to a constant volume of 1000ml, homogenizing and sterilizing.
2. The processing method of the rice composite nutrient cereal health care beverage as claimed in claim 1, wherein the homogenization in the step (4) is to homogenize at 60-70 ℃ and 20-30MPa for 2-3 times.
3. The processing method of the rice composite nutrient cereal health care beverage as claimed in claim 1, wherein the sterilization in the step (4) is a UHT sterilization machine.
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CN107981147A (en) * 2017-12-07 2018-05-04 王春晓 A kind of pueraria lobata lotus seeds particle Instant Drinks
CN108308477A (en) * 2018-01-11 2018-07-24 广东日可威富硒食品有限公司 A kind of composite rice pulp beverage and preparation method thereof
CN108419969B (en) * 2018-01-23 2021-03-26 南昌大学 Production method of pure lotus seed beverage
CN109170419A (en) * 2018-08-04 2019-01-11 安徽金源药业有限公司 A kind of smooth organic rice milk and preparation method thereof of shield for supplementing body trace element
CN115944018A (en) * 2022-12-07 2023-04-11 光明乳业股份有限公司 Brown rice non-sucrose fat-planting ice cream and preparation method thereof

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CN101703291A (en) * 2009-09-15 2010-05-12 湖南金健米业股份有限公司 Rice drink and preparation method thereof
CN103404928A (en) * 2013-08-01 2013-11-27 江苏沃德铝业有限公司 Cereal beverage manufacturing process
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