CN108056343A - The production method of light rice syrup beverage - Google Patents
The production method of light rice syrup beverage Download PDFInfo
- Publication number
- CN108056343A CN108056343A CN201711329244.4A CN201711329244A CN108056343A CN 108056343 A CN108056343 A CN 108056343A CN 201711329244 A CN201711329244 A CN 201711329244A CN 108056343 A CN108056343 A CN 108056343A
- Authority
- CN
- China
- Prior art keywords
- rice
- peanut milk
- production method
- syrup beverage
- beverage
- 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 172
- 235000009566 rice Nutrition 0.000 title claims abstract description 172
- 235000013361 beverage Nutrition 0.000 title claims abstract description 66
- 239000006188 syrup Substances 0.000 title claims abstract description 42
- 235000020357 syrup Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 177
- 239000007788 liquid Substances 0.000 claims abstract description 42
- 235000020265 peanut milk Nutrition 0.000 claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 15
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 15
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 13
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 13
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 9
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 9
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims abstract description 9
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 9
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000007872 degassing Methods 0.000 claims abstract description 4
- 238000010792 warming Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 35
- 235000021329 brown rice Nutrition 0.000 claims description 31
- 235000013339 cereals Nutrition 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 239000006260 foam Substances 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 13
- 238000000227 grinding Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 11
- 101710130006 Beta-glucanase Proteins 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 235000012055 fruits and vegetables Nutrition 0.000 claims 1
- 238000005360 mashing Methods 0.000 claims 1
- 239000006041 probiotic Substances 0.000 claims 1
- 230000000529 probiotic effect Effects 0.000 claims 1
- 235000018291 probiotics Nutrition 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract description 13
- 108090000790 Enzymes Proteins 0.000 abstract description 13
- 229940088598 enzyme Drugs 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 6
- 239000002304 perfume Substances 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 5
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 3
- 229920002498 Beta-glucan Polymers 0.000 abstract description 3
- 239000003292 glue Substances 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 25
- 239000002245 particle Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000020195 rice milk Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000005336 cracking Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000000498 cooling water Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 101710128063 Carbohydrate oxidase Proteins 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 102000002568 Multienzyme Complexes Human genes 0.000 description 1
- 108010093369 Multienzyme Complexes Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000034303 cell budding Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013384 milk substitute Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019871 vegetable fat Nutrition 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of production method of light rice syrup beverage, including：The stepwise discretization of Rice ＆ peanut milk stoste：Rice ＆ peanut milk stoste is warming up to 90~95 DEG C, it is 6~8 to adjust pH, adds in alpha amylase, liquefy to obtain the first enzymolysis liquid；Isometric water is added in the first enzymolysis liquid of gained, is cooled to 50~60 DEG C, it is 5~7 to adjust pH, adds in carbohydrase, protease, beta glucan enzyme, pentosanase and glucose oxidase, 1~2h of coordinated enzymatic hydrolysis and obtains the second enzymolysis liquid；Using the light rice syrup beverage that the similar emulsion with certain flavor is obtained after filter, allotment, homogeneous, degassing, sterilization.Using the rice syrup beverage taste that produces of the present invention is natural, rice perfume (or spice) is pure, it is homogeneous, without precipitation, not stratified, salubrious tasty, gained rice syrup beverage does not add any artificial synthesized pigment, foodstuff glue, preservative simultaneously, the problem of there is no health is unfavorable for.
Description
Technical field
The invention belongs to food to finish field.Specifically, the present invention relates to rice intensive processing field, more specifically
Saying is, the present invention relates to a kind of production methods of light rice syrup beverage.
Background technology
In recent years, with the raising of quality of the life, consumer constantly upgrades the demand of beverage, under soda sales volume
It is sliding, and the products such as functional beverage, plant source beverage, i.e. drink coffee, near water rise, and embody consumer and focus more on day
So, nutrition and health.Five cereals are the basic of human survival, and " five-cereal health-care " health idea is usually praised highly in China, in aging, city
Under the overall background in town, the future of cereal beverage, the amount of consumption and product up-gradation space were very big per capita.However, on domestic market
Cereal beverage mostly using corn expanding powder be raw material through simply allocating, concentration is between reconstituting between product and beverage, product
In not quenching one's thirst when beverage, when the awkward condition that breakfast does not satisfy one's hunger.Therefore, cereal natural nutrition and flavor are kept, but is had simultaneously
The novel grain beverage product for having beverage typical case's cooling character is urgently researched and developed.
Rice is the cereal crops of grown worldwide area maximum, and average product is about 700,000,000 tons/year.China is in the world most
Big eating rice production state and country of consumption, yield of brown rice account for more than the 30% of the whole world, have more than 2/3 population using rice as staple food.
Research shows that rice has special nutritive value and without lactose and gluten protein, the crowd of suitable enteron aisle fragility.Therefore more
More to be pursued.
However, current rice at home is mainly also intended only as grain and eats, added value is low.Rice milk beverage is that rice is profound
One of important directions of processing, and rice milk beverage has also catered to the functional requirement of natural, nutrition and its health care, market potential is very
Greatly.There is rice milk beverage appearance on domestic and international market at present, be broadly divided into three categories, i.e., using rice as primary raw material, through lactic acid bacteria
The fermentation class and non-fermented class drink that fermentation is prepared or is process using modern zymotechnic and microbiological technique, with
And Rice ＆ peanut milk beverage etc..
The brown rice flavor beverage of external more representational rice milk beverage such as South Korea Xiong Jin companies, and declare patent skill
Art, application number：CN200410059059.4.The product is to mix the Aqueous extracts of high temperature frying brown rice with rice enzymolysis concentrate
Afterwards, the techniques such as formulated, homogeneous, sterilization are made.But since the processing of biological enzyme is just for rice, in brown rice raw material
Dietary fiber class substance recovery rate is very low, and the nutritive value of brown rice fails to embody completely.Further, since extract liquor need by
High power concentration technology flow is complex, and is with the addition of the raw material or additive for planting the non-health food scopes such as butter cream, essence.
In addition, domestic market also has some meter of juice, rice daily product, such as meter Le Yi, black plus breast.But on the whole, domestic city
Product on field is allocated after different supplementary materials directly mix, due to the slightly solubility rice there are high level in system
Albumen and its starch of retrogradation easy to aging, it is therefore desirable to add a certain amount of thickener, the viscosity of product is higher, belongs to underflow
Type cereal beverage has certain gap with Korean Products in product special flavour mouthfeel, and the suspicion for having additive excessive, such as：Vegetable fat powder,
Phosphate, edible glue, emulsifier, essence etc..
The latest development trend of beverage Industry development shows that consumer increasingly favors natural, pure, no added product,
Good product needs to meet the elements such as pleasant psychology, health, convenient.It, can by being compounded with brown rice on the basis of rice raw material
The flavor and nutritive value of product are further improved, enriches the category of rice milk beverage.The present invention is produced for current rice milk beverage
Existing outstanding problem by the research and development of new formula development and new process, can produce that taste is natural, rice perfume (or spice) is pure, quality
Uniformly, without precipitation, not stratified, salubrious tasty pure rice and its brown rice rice syrup beverage.The invention is for promoting cereal beverage industry
Development promotes rice intensive processing level, has important practical significance.
The content of the invention
It is an object of the invention to solve at least the above, rice syrup beverage is overcome to eke out a living, the problem of easy precipitated and separated,
And provide the advantages of at least will be described later.
A further object of the invention be produce taste is natural, rice perfume (or spice) is pure, it is homogeneous, without precipitation, not stratified, clear
Refreshing tasty rice syrup beverage.Gained rice syrup beverage does not add any artificial synthesized pigment, foodstuff glue, preservative simultaneously, does not deposit
Be unfavorable for health the problem of.
In order to realize these purposes and further advantage according to the present invention, the present invention provides a kind of light rice syrup beverages
Production method, including：
The stepwise discretization of Rice ＆ peanut milk stoste：Rice ＆ peanut milk stoste is warming up to 90~95 DEG C, it is 6~8 to adjust pH, adds in alpha amylase,
Liquefy to obtain the first enzymolysis liquid；The water of same volume is added in the first enzymolysis liquid of gained, is cooled to 50~60 DEG C, adjust pH for 5~
7, it adds in carbohydrase, protease, 1,4 beta-glucanase, pentosanase and glucose oxidase, 1~2h of coordinated enzymatic hydrolysis and obtains the second enzymolysis
Liquid.
Enzymolysis process is divided into two steps, the first step utilizes alpha amylase degradable starch, and second step utilizes a variety of enzyme coordinated enzymes
Solution, while achieve the purpose that protein degradation and cellulose, in second step enzymolysis, the small molecule after degradation is easier to be inhaled by human body
It receives.Enzymolysis is it is still a further object to be saccharified, natural sugar that the sources of sweetness of meter Lu contains from rice raw material in itself, they are big
Maltose, the glucose generated after rice starch hydrolysis, nothing add sugar outside.
Preferably, the addition of the alpha amylase is the 0.1~0.5% of Rice ＆ peanut milk solid content weight；The Rice ＆ peanut milk stoste
5~the 10min of temperature is kept after heating；The liquefying time is 15~30min；The carbohydrase, protease, beta glucan
The amount that enzyme, pentosanase and glucose oxidase add in be respectively Rice ＆ peanut milk solid content weight 0.1~0.5%, 0.01~
0.05%th, 0.01~0.05% and 0.01~0.03%.
Preferably, the production method of the light rice syrup beverage further includes：The making of the Rice ＆ peanut milk stoste：Rice material
With water with solid-liquid ratio 1:3.5~1:4 mixing are polished into paste slurries using Wet ultrafine grinding machine, stand 15~30min, skim
Skin foam is gone to obtain the Rice ＆ peanut milk stoste.By intensive shear, shock, grinding and cavitation, material is made to reach significant powder
Broken effect obtains 200~300 mesh paste of grain fineness, substantially increases the utilization ratio of raw material, promote functional component
Dissolution and the release of flavor substance.
Preferably, the production method of the light rice syrup beverage further includes the subsequent processing of second enzymolysis liquid：
The Rice ＆ peanut milk extracting solution that pol is 9~15Brix is obtained by filtration in second enzymolysis liquid, adjusts its pH value as 5~7；Rice ＆ peanut milk extracts
Homogeneous, degassing and the sterilization of liquid：By the Rice ＆ peanut milk extracting solution, homogeneous 1~3 time under conditions of 25~35MPa, obtains milky
Or the liquid of micro- Huang, the foam in degassed processing removal feed liquid is filling at 85~95 DEG C, carries out high temperature high pressure sterilizing, institute
117~121 DEG C of sterilization temperature is stated, sterilizing time is：15~30min.
Preferably, the rice material includes rice, brown rice, when rice material is full rice, gained meter Lu Wei rice rice
Dew or original flavor rice dew；When rice material is rice and brown rice, the brown rice accounts for the 25~45% of the rice weight, gained rice
Reveal and reveal for brown rice rice.
Preferably, 0.1~5% food auxiliary material of rice material weight, the food can also be added in the rice material
Object auxiliary material can be nut fruits, enrich the nutrition of the rice syrup beverage；It can be some bean foods, improve the rice syrup beverage
Protein content；It can be some teas, improve the taste of the rice syrup beverage；It can be high dietary-fiber group food, improve
The content of dietary fiber in the rice syrup beverage；It can also be other coarse cereals, improve fiber content in the rice syrup beverage；It is described
Food auxiliary material further includes：Pectase powder, prebiotic mushroom further improve the digestibility of the rice syrup beverage.
Preferably, the Raw Materials Rice is selected from the mixture of fresh early rice, late rice rice or the two.
Preferably, the raw material brown rice needs to bake 10~30min through 180~280 DEG C in advance, until generation bakes perfume (or spice)
Gas.
Preferably, the serous granule fineness that the rice material is beaten through Wet ultrafine grinding machine is 200~300 mesh.
The present invention includes at least following advantageous effect：
(1) technology is beaten using advanced Wet ultrafine grinding, by intensive shear, shock, grinding and cavitation, makes object
Material reaches significant crushing effect, obtains 200~300 mesh paste of grain fineness, substantially increases the utilization ratio of raw material, promotes
The dissolution of functional component and the release of flavor substance.
(2) by the biotechnology of multienzyme complex enzyme hydrolysis, flavor, mouthfeel and the stability of rice beverage are significantly improved,
Effectively solves the problems, such as the retrogradation of starch；Simultaneously by main macromolecular substances such as the raw material of biological enzymolysis, starch, protein
Be degraded to compared with small molecule, it is also more easily digested.
(3) the natural sugar that the sources of sweetness of meter Lu contains in itself from rice raw material, they are generated after rice starch hydrolyzes
Maltose, glucose, without adding sugar outside.
This product is theoretically suitble to all groups in addition to diabetes patient (more can quickly supplement sugar after being hydrolyzed because of rice
Point), especially suitable to need the crowd that quickly supplements energy, sport people, hypoglycemia crowd, to be in fast-growth budding
Teenager, children, full vegetarian crowd and lactose intolerance person drink as milk substitute products.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Description of the drawings
Fig. 1 is the production process figure of light rice syrup beverage of the present invention；
Fig. 2 reveals particle size distribution figure for original flavor rice described in the embodiment of the present invention；
Fig. 3 reveals particle size distribution figure for brown rice rice described in the embodiment of the present invention.
Specific embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or its combination.
Flow chart as shown in Figure 1, the present invention are provided the present invention provides a kind of production method of light rice syrup beverage, wrapped
It includes：
The stepwise discretization of Rice ＆ peanut milk stoste：Rice ＆ peanut milk stoste is warming up to 90~95 DEG C, it is 6~8 to adjust pH, adds in alpha amylase,
Liquefy to obtain the first enzymolysis liquid；The water of same volume is added in the first enzymolysis liquid of gained, is cooled to 50~60 DEG C, adjust pH for 5~
7, it adds in carbohydrase, protease, 1,4 beta-glucanase, pentosanase and glucose oxidase, 1~2h of coordinated enzymatic hydrolysis and obtains the second enzymolysis
Liquid.
Enzymolysis process is divided into two steps, the first step utilizes alpha amylase degradable starch, and second step utilizes a variety of enzyme coordinated enzymes
Solution, while achieve the purpose that protein degradation and cellulose, in second step enzymolysis, it is still a further object to be saccharified.
Preferably, the addition of the alpha amylase is the 0.1~0.5% of Rice ＆ peanut milk solid content weight；The Rice ＆ peanut milk stoste
5~the 10min of temperature is kept after heating；The liquefying time is 15~30min；The carbohydrase, protease, beta glucan
The amount that enzyme, pentosanase and glucose oxidase add in be respectively Rice ＆ peanut milk solid content weight 0.1~0.5%, 0.01~
0.05%th, 0.01~0.05% and 0.01~0.03%.
Preferably, the production method of the light rice syrup beverage further includes：The making of the Rice ＆ peanut milk stoste：Rice material
With water with solid-liquid ratio 1:3.5~1:4 mixing are polished into paste slurries using Wet ultrafine grinding machine, stand 15~30min, skim
Skin foam is gone to obtain the Rice ＆ peanut milk stoste.
Preferably, the production method of the light rice syrup beverage further includes the subsequent processing of second enzymolysis liquid：
The Rice ＆ peanut milk extracting solution that pol is 9~15Brix is obtained by filtration in second enzymolysis liquid, adjusts its pH value as 5~7；Rice ＆ peanut milk extracts
Homogeneous, degassing and the sterilization of liquid：By the Rice ＆ peanut milk extracting solution, homogeneous 1~3 time under conditions of 25~35MPa, obtains milky
Or the liquid of micro- Huang, the foam in degassed processing removal feed liquid is filling at 85~95 DEG C, carries out high temperature high pressure sterilizing.
Preferably, the rice material includes rice, brown rice, when rice material is full rice, gained meter Lu Wei rice rice
Dew；When rice material is rice and brown rice, the brown rice accounts for the 25~45% of the rice weight, gained meter Lu Wei brown rice rice
Dew.
Preferably, 0.1~5% food auxiliary material of rice material weight, the food can also be added in the rice material
Object auxiliary material can be nut fruits, enrich the nutrition of the rice syrup beverage；It can be some bean foods, improve the rice syrup beverage
Protein content；It can be some teas, improve the taste of the rice syrup beverage；It can be high dietary-fiber group food, improve
The content of dietary fiber in the rice syrup beverage；It can also be other coarse cereals, improve fiber content in the rice syrup beverage.
Preferably, the Raw Materials Rice is selected from the mixture of fresh early rice, late rice rice or the two.
Preferably, the raw material brown rice needs to bake 10~30min through 180~280 DEG C in advance, until generation bakes perfume (or spice)
Gas.
Preferably, the serous granule fineness that the rice material is beaten through Wet ultrafine grinding machine is 200~300 mesh.
Embodiment 1
The making of original flavor rice dew：
It weighs 150kg to crack rice, put into 500kg water, paste slurries are polished into using Wet ultrafine grinding machine, stand
15min skims skin foam；Paste slurries are heated to 95 DEG C, keep the temperature 5min at this temperature, then add in quality point of cracking rice
The alpha-amylase of number 0.5%, the pH 6.0 of regulation system, the insulation reaction 15min under the conditions of 95 DEG C；It will be in the feed liquid of step 1
About 500kg cooling waters are injected, feed temperature is made to be down to 55 DEG C, adjusts and the pH of maintenance system is 5, add in mass fraction of cracking rice
0.3% carbohydrase, 0.3% protease, 0.01% 1,4 beta-glucanase, 0.01% pentosanase, 0.01% grape
Carbohydrate oxidase, the coordinated enzymatic hydrolysis 1h under multienzyme collective effect；After enzymolysis, enzymolysis liquid is filtered and is centrifugally separating to obtain pol
For the Rice ＆ peanut milk extracting solution of 12Brix, its pH value is adjusted as 6；By Rice ＆ peanut milk extracting solution equal 3 times under conditions of 25MPa, degassed place
After foam in reason removal feed liquid, after 85 DEG C filling, 30min is sterilized at 117 DEG C.Using the product of the technique productions, product
It is creamy white, there is natural rice Flavor, clean taste, aftertaste sweetness.
Comparative example 1~11
It weighs 150kg to crack rice, put into 500kg water, paste slurries are polished into using Wet ultrafine grinding machine, stand
15min skims skin foam；Paste slurries are digested, enzymatic hydrolysis condition is shown in Table 1, and enzymolysis liquid is filtered and centrifuged, and adjusts
Its pH value is saved as 6；By Rice ＆ peanut milk extracting solution equal 3 times under conditions of 25MPa, after the foam in degassed processing removal feed liquid,
After 85 DEG C filling, 30min is sterilized at 117 DEG C.
The enzymatic hydrolysis condition of 1 comparative example 1~11 of table
Comparative example 1 only carries out a step enzymolysis with 0.5% alpha-amylase；2~6 first step enzymatic hydrolysis condition of comparative example is with implementing
Example 1 is just the same, and second step removes the species of the enzyme used, other enzymatic hydrolysis conditions in the same manner as in Example 1, will in second step enzymolysis
Five kinds of enzyme independent roles of coordinated enzymatic hydrolysis in embodiment 1,7~11 first step enzymatic hydrolysis condition of comparative example and embodiment 1 are just the same,
Second step removes the species of the enzyme used, other enzymatic hydrolysis conditions in the same manner as in Example 1, in second step enzymolysis, will cooperate in embodiment 1
Coordinated enzymatic hydrolysis is carried out after five kinds of enzymes removal one kind of enzymolysis.Original flavor rice syrup beverages obtained by 11 groups of comparative examples from taste, quality, whether
This three aspect is layered to evaluate, neither such as 1 gained original flavor rice syrup beverage of embodiment.
Embodiment 2
The making of brown rice rice dew：
50kg is baked into 20min at 260 DEG C, until generating peculiar brown rice bakes fragrance；Brown rice and 100kg rice are mixed
It closes, puts into 450kg water, paste slurries are polished into using Wet ultrafine grinding machine, 20min is stood, skims skin foam；It will
Paste slurries are heated to 90 DEG C, keep the temperature 10min at this temperature, then add in the alpha-amylase for mass fraction 0.3% of cracking rice, and adjust
The pH 7.0 of section system insulation reaction 20min under the conditions of 90 DEG C；About 450kg cooling waters will be injected in the feed liquid of step 1, make material
Liquid temperature degree is down to 58 DEG C, adjusts and the pH of maintenance system is 6.0, the carbohydrase of addition rice and brown rice total mass fraction 0.5%,
0.5% protease, 0.05% 1,4 beta-glucanase, 0.05% pentosanase, 0.03% glucose oxidase, in multienzyme
Coordinated enzymatic hydrolysis 2h under collective effect；After enzymolysis, enzymolysis liquid is filtered and is centrifugally separating to obtain the rice that pol is 10.8Brix
Extracting solution is starched, adjusts its pH value as 6.5；Homogeneous 2 times under conditions of 30MPa by Rice ＆ peanut milk extracting solution, degassed processing removal material
After foam in liquid, after 90 DEG C filling, 20min is sterilized at 121 DEG C.Using the product of the technique productions, product in milk yellow,
With the distinctive flavor of brown rice, clean taste.
The particle size and its distribution situation of meter Lu is measured using 2000 laser particle size analyzers of Bettersize, is measured
The result is shown in Fig. 2.Fig. 2 shows：Original flavor rice dew average grain diameter D4,3For 0.922 μm, D10 is 0.488 μm, D50For 0.69 3 μm, D90
For 1.448 μm, (i.e. original flavor rice reveals particle≤0.488 μm for having 10% in product；50% particle≤0.693 μm；90%
Grain≤1.448 μm)；Brown rice rice reveals D4,3For 1.051 μm, D10 is 0.484 μm, and D50 is 0.691 μm, and D90 is (i.e. rough for 1.657 μm
There is 10% particle≤0.484 μm in meter meter Lu products；50% particle≤0.691 μm；90% particle≤1.657 μm).Two
Particle content of the grain size more than 2 μm is about 5% in kind beverage；All particle sizes are below 10 μm in whole system.It is above-mentioned
Measurement result shows that according to the rice syrup beverage prepared by Examples 1 and 2 contained rice hydrolysate grain size is tiny and equal
One, advantageously form stable dispersion.
According to QB/T4221-2011《Grain beverage》And GB7101-2015《National food safety standard beverage》, to original
Taste and brown rice rice dew carry out sense organ and physico-chemical analysis, the results are shown in Table 2.Institute's survey project meets QB/T4221-2011《Cereals drink
Material》And GB7101-2015《National food safety standard beverage》Requirement.
2 original flavor of table and brown rice rice dew sense organ and physico-chemical analysis result
Note：Detection limit：Benzoic acid 1.0mg/kg；Sorbic acid 1.0mg/kg；Saccharin sodium 1.0mg/kg；Honey element 10mg/kg；
Acesulfame potassium 1.0mg/kg；Lemon yellow 0.5mg/kg；Sunset yellow 0.5mg/kg；Carmine 0.5mg/kg；Amaranth 0.5mg/kg；It is bright
Blue 1.0mg/kg；Lure red 1.0mg/k；Original flavor rice reveals to be prepared according to the method for embodiment 1；Brown rice rice reveals according to embodiment 2
It is prepared by method.
Embodiment 3
Add the making of the rice syrup beverage of oat：
The oat that 150kg cracks rice with 2kg is weighed respectively, is put into 500kg water, is polished into using Wet ultrafine grinding machine
Paste slurries stand 15min, skim skin foam；Paste slurries are heated to 95 DEG C, keep the temperature 5min at this temperature, then
Add in the alpha-amylase for mass fraction 0.5% of cracking rice, the pH 8.0 of regulation system, the insulation reaction 15min under the conditions of 95 DEG C；It will
About 500kg cooling waters are injected in the feed liquid of step 1, feed temperature is made to be down to 55 DEG C, adjusts and the pH of maintenance system is 6.0, add
Enter to crack rice carbohydrase, 0.3% protease, 0.01% 1,4 beta-glucanase, 0.01% pentosan of mass fraction 0.3%
Enzyme, 0.01% glucose oxidase, the coordinated enzymatic hydrolysis 1.5h under multienzyme collective effect；After enzymolysis, enzymolysis liquid is filtered
And the Rice ＆ peanut milk extracting solution that pol is 12Brix is centrifugally separating to obtain, its pH value is adjusted as 6；By Rice ＆ peanut milk extracting solution 25MPa item
Equal 3 times under part, after the foam in degassed processing removal feed liquid, after 85 DEG C filling, 30min is sterilized at 117 DEG C.Using the work
The product of skill production, product are creamy white, have natural rice Flavor, clean taste, aftertaste sweetness.
Although the embodiments of the present invention have been disclosed as above, but its be not restricted in specification and embodiment it is listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, it is of the invention and unlimited
In specific details and shown here as the legend with description.
Claims (9)
1. the production method of light rice syrup beverage, which is characterized in that including：
The stepwise discretization of Rice ＆ peanut milk stoste：Rice ＆ peanut milk stoste is warming up to 90~95 DEG C, it is 6~8 to adjust pH, adds in alpha amylase, liquefaction
Obtain the first enzymolysis liquid；The water of same volume is added in the first enzymolysis liquid of gained, is cooled to 50~60 DEG C, it is 5~7 to adjust pH, is added
Enter carbohydrase, protease, 1,4 beta-glucanase, pentosanase and glucose oxidase, 1~2h of coordinated enzymatic hydrolysis obtains the second enzymolysis liquid.
2. the production method of light rice syrup beverage as described in claim 1, which is characterized in that the addition of the alpha amylase
It measures as the 0.1~0.5% of Rice ＆ peanut milk solid content weight；5~10min is kept the temperature after the Rice ＆ peanut milk stoste heating；The liquefying time is
15~30min；The amount that the carbohydrase, protease, 1,4 beta-glucanase, pentosanase and glucose oxidase add in is respectively rice
Starch 0.1~0.5%, 0.01~0.05%, 0.01~0.05% and the 0.01~0.03% of solid content weight.
3. the production method of light rice syrup beverage as described in claim 1, which is characterized in that further include：The Rice ＆ peanut milk is former
The making of liquid：Rice material is with water with solid-liquid ratio 1:3.5~1:4 mixing, paste slurries are polished into using Wet ultrafine grinding machine, quiet
15~30min is put, skin foam is skimmed and obtains the Rice ＆ peanut milk stoste.
4. the production method of light rice syrup beverage as described in claim 1, which is characterized in that further include second enzymolysis
The subsequent processing of liquid：The Rice ＆ peanut milk extracting solution that pol is 9~15Brix is obtained by filtration in second enzymolysis liquid, adjusting its pH value is
5~7；Homogeneous, degassing and the sterilization of Rice ＆ peanut milk extracting solution：By Rice ＆ peanut milk extracting solution homogeneous 1~3 under conditions of 25~35MPa
It is secondary, obtain the liquid of milky or micro- Huang, the foam in degassed processing removal feed liquid is filling at 85~95 DEG C, carries out high
Warm high pressure sterilization.
5. the production method of light rice syrup beverage as described in claim 1, which is characterized in that the rice material includes big
Rice, brown rice, when rice material is full rice, gained meter Lu Wei rice rice dew or original flavor rice dew；When rice material is rice and rough
Meter Shi, the brown rice account for the 25~45% of the rice weight, gained meter Lu Wei brown rice rice dew.
6. the production method of light rice syrup beverage as described in claim 1, which is characterized in that can be in the rice material
0.1~5% food auxiliary material of rice material weight is added, the food auxiliary material includes：Coarse cereals, edible beans, nut, tea, fruits and vegetables；
The food auxiliary material further includes：Pectase powder, probiotic powder.
7. the production method of light rice syrup beverage as described in claim 1, which is characterized in that the Raw Materials Rice is selected from new
The mixture of fresh morning rice, late rice rice or the two.
8. the production method of light rice syrup beverage as described in claim 1, which is characterized in that the raw material brown rice needs in advance
10~30min is baked through 180~280 DEG C, until generation bakes fragrance.
9. the production method of light rice syrup beverage as described in claim 1, which is characterized in that the rice material surpasses through wet method
The serous granule fineness of slimer mashing is 200~300 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711329244.4A CN108056343A (en) | 2017-12-13 | 2017-12-13 | The production method of light rice syrup beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711329244.4A CN108056343A (en) | 2017-12-13 | 2017-12-13 | The production method of light rice syrup beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108056343A true CN108056343A (en) | 2018-05-22 |
Family
ID=62138520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711329244.4A Pending CN108056343A (en) | 2017-12-13 | 2017-12-13 | The production method of light rice syrup beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108056343A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248383A (en) * | 2020-03-23 | 2020-06-09 | 生合生物科技（扬州）有限公司 | Preparation process of lactic acid fermentation rice juice fermentation liquor highly rich in aminobutyric acid |
| CN115669832A (en) * | 2022-11-01 | 2023-02-03 | 苏州市农业科学院 | Gorgon fruit rice milk and preparation method thereof |
| 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 |
| CN118044576A (en) * | 2024-03-04 | 2024-05-17 | 无锡赞匠生物科技有限公司 | Composite enzymolysis rice beverage beneficial to intestinal health and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559300A (en) * | 2004-03-08 | 2005-01-05 | �Ϻ���ͨ��ѧ | Prepn. method of rice milk beverage |
| CN102356910A (en) * | 2011-09-22 | 2012-02-22 | 江南大学 | Preparation method of wheat bran beverage rich in xylo oligosaccharide |
| CN102726801A (en) * | 2012-07-11 | 2012-10-17 | 湖南省农产品加工研究所 | Brown rice juice stock solution and preparation method thereof, brown rice juice beverage and preparation method thereof |
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN106306782A (en) * | 2015-06-16 | 2017-01-11 | 刘海江 | Process for production of Buzha beverage from cereal |
| CN106721775A (en) * | 2016-11-19 | 2017-05-31 | 郑州飞机装备有限责任公司 | Vegetable protein beverage with rice as primary raw material |
-
2017
- 2017-12-13 CN CN201711329244.4A patent/CN108056343A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559300A (en) * | 2004-03-08 | 2005-01-05 | �Ϻ���ͨ��ѧ | Prepn. method of rice milk beverage |
| CN102356910A (en) * | 2011-09-22 | 2012-02-22 | 江南大学 | Preparation method of wheat bran beverage rich in xylo oligosaccharide |
| CN102726801A (en) * | 2012-07-11 | 2012-10-17 | 湖南省农产品加工研究所 | Brown rice juice stock solution and preparation method thereof, brown rice juice beverage and preparation method thereof |
| CN103519307A (en) * | 2013-10-17 | 2014-01-22 | 江南大学 | Method for preparing whole oat healthy drink through wet process ultrafine grinding |
| CN106306782A (en) * | 2015-06-16 | 2017-01-11 | 刘海江 | Process for production of Buzha beverage from cereal |
| CN106721775A (en) * | 2016-11-19 | 2017-05-31 | 郑州飞机装备有限责任公司 | Vegetable protein beverage with rice as primary raw material |
Non-Patent Citations (2)
| Title |
|---|
| 李爱科: "《中国蛋白质饲料资源》", 31 January 2013, 中国农业大学出版社 * |
| 金海珠等: "大米饮料制备工艺研究", 《食品与机械》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248383A (en) * | 2020-03-23 | 2020-06-09 | 生合生物科技（扬州）有限公司 | Preparation process of lactic acid fermentation rice juice fermentation liquor highly rich in aminobutyric acid |
| CN115669832A (en) * | 2022-11-01 | 2023-02-03 | 苏州市农业科学院 | Gorgon fruit rice milk and preparation method thereof |
| 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 |
| CN118044576A (en) * | 2024-03-04 | 2024-05-17 | 无锡赞匠生物科技有限公司 | Composite enzymolysis rice beverage beneficial to intestinal health and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524887B (en) | Preparation method of highland barley grain drink | |
| CN103229834B (en) | Milk tea with tartary buckwheat and quinoa, and production method thereof | |
| CN1237914C (en) | Prepn. method of rice milk beverage | |
| CN108056343A (en) | The production method of light rice syrup beverage | |
| CN113080351B (en) | Preparation method of oat base material with high dietary fiber content | |
| CN102349579B (en) | Oat peptide milk and preparation method thereof | |
| CN101912141A (en) | Fagopyrumta taricum compound coarse grain beverage and production method thereof | |
| CN104473281A (en) | Flower and cereal beverage and preparation method thereof | |
| CN107373251A (en) | Celery zymotic fluid, celery fermented beverage and preparation method thereof | |
| CN104738781B (en) | A kind of preparation method of black Semen Maydis ragopyrum tataricum beverage and products thereof | |
| CN107400581A (en) | A kind of winter jujube beer and its preparation technology | |
| CN101904363A (en) | Red bean paste grain concentrated pulp and preparation method thereof | |
| CN101313754A (en) | Unpounded rice composite nutrition dense slurry and preparation method thereof | |
| CN106173721B (en) | A kind of soy molasses fermented tea fermented beverage and preparation method thereof | |
| CN105167102A (en) | Dietary fiber solid beverage and preparation method thereof | |
| CN106901116B (en) | A kind of fermentation process of Amorphophallus rivieri beverage | |
| CN106722168A (en) | Rush the preparation method of compound millet powder | |
| CN103988911A (en) | Black potato buffalo milk dairy product and preparation method thereof | |
| CN108740699A (en) | A kind of Siraitia grosvenorii purple sweet potato puree and preparation method thereof | |
| CN105558260B (en) | Potato peptide nutrient food and preparation method thereof | |
| CN106561826A (en) | Method for preparing red date-Chinese wolfberry functional type blended milk | |
| CN107258915B (en) | Cordyceps militaris, corn and peanut compound beverage | |
| CN102524412A (en) | Preparation method for broad bean milk beverage | |
| CN105029189A (en) | Coarse millet instant porridge and preparation method thereof | |
| CN109259157A (en) | A kind of production method of dragon fruit jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20180522 |