CN108703284A - A kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage - Google Patents
A kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage Download PDFInfo
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- CN108703284A CN108703284A CN201810455407.1A CN201810455407A CN108703284A CN 108703284 A CN108703284 A CN 108703284A CN 201810455407 A CN201810455407 A CN 201810455407A CN 108703284 A CN108703284 A CN 108703284A
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- rice
- enzyme
- fermented type
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
Abstract
The present invention relates to a kind of methods that enzyme squeezed fluid metaplasia produces non-fermented type rice beverage, belong to cereal deep process technology field.The present invention utilizes Twin-Screw Extrusion Technology, by adding heat-resistant alpha-amylase and providing the Reasonable Parameters of the extrusion system suitable for non-fermented type rice beverage production, the gelatinization and liquefaction of rice are realized in extruder, then non-fermented type rice beverage finished product is prepared through defibrination, allotment, high-pressure homogeneous and canning and sterilizing.The present invention is compared with patented technology prepared by existing traditional non-fermented type rice beverage, and raw material gelatinization degree and utilization rate improve, and shorten the production cycle, and beverage flavor is unique and strong.And the present invention squeezes liquefaction since the boiling gelatinization of original Rice & peanut milk and two step process of α-amylaseliquefied are changed to a step, simplifies process, improves operating condition, reduces starch loss, reduces equipment and construction investment.
Description
Technical field
The present invention relates to a kind of methods that enzyme squeezed fluid metaplasia produces non-fermented type rice beverage, belong to cereal deep processing skill
Art field.
Background technology
China's paddy processing is mostly primary processing at present, and deep processing accounting is relatively low.Supply exceed demand for rice market, makes rice
The research of deep processing and Related product exploitation are extremely urgent by all kinds of means.In recent years, vegetable protein beverage just becomes beverage market
Bright spot is favored with the characteristics of " natural " " green " " health " by more and more consumers.And cereal beverage is common plant
One kind in object protein beverage, and in China, paddy is with meter Wei Xian, therefore the rice beverage for developing nutrient health is big for deepening
Rice deep processing solves rice supply lateral pressure with far reaching significance.
It can be divided into two class of fermented type and non-fermented type according to the production technology of rice beverage.Non-fermented type rice beverage is general
Be by rice crush or defibrination after, then be gelatinized, liquefied, being allocated, homogeneous, filling sterilizing obtained drink.Wherein, Rice & peanut milk is pasted
Change and liquefaction is two important procedures in rice beverage exploitation, not liquefied rice beverage is often because starch retrogradation leads to product
Stability is poor, reduces shelf life；And the rice beverage of Excessive liquefaction then loses a meter fragrance, influences product quality；Therefore,
Appropriateness liquefaction is to develop one of the key technology of rice beverage.
Currently, when domestic and international industrial production cereal beverage, often two steps carry out for gelatinization and liquefaction, have both increased accounting for for equipment
Ground area, and energy consumption is big, day processing material ability is low.It is enzyme squeeze liquefaction can a step realize rice starch gelatinization and liquid
Change, because its can simplify production process, save floor occupying area, reduce energy consumption and production cycle the advantages that, be applied to beer, Huang
In the production technology of the Related products such as wine, starch sugar.
Therefore, rice beverage is produced using enzyme extrusion technique, raw material availability can be improved, energy consumption is reduced, shorten
Production cycle improves production efficiency, enhancing rice Flavor, has huge economic benefit and social benefit.
Invention content
The present invention provides a kind of enzyme method for squeezing liquefaction and preparing non-fermented type rice beverage, and raw material utilization can be improved in it
Rate reduces energy consumption and equipment occupation of land；Simplify process and shortens the production cycle；And can realize liquefied controllableization, product it is steady
It is qualitative good.
According to technical solution provided by the invention, a kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage,
It is using rice as raw material, through crushing or not after pulverization process, adds water and enzyme, then through squeezing to realize gelatinization and liquefied mesh
, the material of extrusion can obtain non-fermented type rice beverage product through defibrination, compound stabilizer allotment, homogeneous and filling sterilizing.
The method of the enzyme squeezed fluid metaplasia production non-fermented type rice beverage, is as follows：
（1）Add water and enzyme：Using rice as raw material, Han Shuishuai <17%, after crushing or not crushing, add water and high temperature resistant alphalise starch
Enzyme adjusts the meter Shui ratios of rice or rice flour, is statically placed in room temperature and balances 2-4 hours；
（2）Squeeze liquefaction：By step（1）In be uniformly mixed raw material by double screw extruder carry out squeeze liquefaction processing, institute
Four sections of jacket temperatures of the double screw extruder used are respectively 40-60 DEG C, 60-80 DEG C, 70-90 DEG C and 80-115 DEG C, screw rod
Rotating speed is 50-200rpm, and the liquefied substance of extrusion is rapidly cooled to room temperature；
（3）Defibrination：To step（2）The water mixing of 8-14 times of volume of liquefied substance is added in gained liquefied substance, is then ground with colloid mill
Starch 10-15min；
（4）Allotment：To step（3）The compound stabilizer and 2%-4% of in terms of feed liquid weight 0.1%-0.4% are added in gained feed liquid
White granulated sugar；
（5）It is high-pressure homogeneous：By step（4）The deployed feed liquid homogeneous of gained, processing condition, one section of homogeneous 50Mpa, two sections of homogeneous
20MPa；Homogenizing time is 10 min；
（6）Filling sterilizing：It sterilizes at 135-150 DEG C through high-temperature short-time sterilization machine after feed liquid tinning after homogeneous and makes after 4-10s
Obtain the non-fermented type rice beverage of enzyme squeezed fluid metaplasia production.
Step（1）Rice one kind in crushed material or several for glutinous rice, polished rice, long-grained nonglutinous rice and the crushed material cracked rice or not
Kind.
Step（1）The additive amount of the Thermostable α-Amylase is that rice raw material per ton adds 0.2-1.2kg.
Step（1）Final moisture content is 40%-70% in the mixture finally obtained.
Step（4）The compound stabilizer is made of sodium carboxymethylcellulose, sodium alginate and xanthans, wherein each ingredient
Weight ratio be followed successively by 4 ~ 7：2~5：1~3.
Beneficial effects of the present invention：The enzyme extruding liquefaction that the present invention is not mentioned using the prior art prepares non-fermented type
The method of rice beverage makes rice starch moderately liquefy, and to prevent product caused by starch retrogradation phenomena such as bleed, improves
The stability of drink.
The method that the enzyme extruding liquefaction that the present invention is not mentioned using the prior art prepares non-fermented type rice beverage, makes
Rice raw material retains since the generation of Maillard reaction generates flavour substance into rice drink in extrusion process, enhances
Product special flavour.
By lot of experiment validation, the enzyme extruding liquefaction that the present invention uses prepares the new work of non-fermented type rice beverage
Skill, compared with traditional non-fermented rice beverage technique, raw material gelatinization degree, liquefied fraction and raw material availability improve, and shorten production week
Phase, product special flavour are unique and strong.
Specific implementation mode
1 enzyme squeezed fluid metaplasia of embodiment produces non-fermented type rice beverage
（1）Add water and enzyme：Using long rice flour as raw material, rice is added with the additive amount of rice flour 1.1kg per ton in Thermostable α-Amylase
In the water of 2.5 times of weight of powder, after mixing, then the water containing enzyme is uniformly mixed with rice flour, is statically placed in room temperature and balances 4 hours.
（2）Squeeze liquefaction：By step（1）In be uniformly mixed raw material by double screw extruder carry out squeeze liquefaction at
Reason, four sections of jacket temperatures of used double screw extruder are respectively 60 DEG C, 80 DEG C, 90 DEG C, 115 DEG C, and screw speed is
The liquefied substance of 80rpm, extrusion are rapidly cooled to room temperature.
（3）Defibrination：To step（2）12 times of water mixing is added in gained liquefied substance, then uses colloid mill defibrination 15min.
（4）Allotment：To step（3）The compound stabilizer of weight ratio 0.4% and 2% white granulated sugar are added in gained feed liquid；Its
The group of middle compound stabilizer becomes：Sodium carboxymethylcellulose, sodium alginate and xanthans composition, the weight ratio of each ingredient are：
6：2：2.
（5）It is high-pressure homogeneous：By step（4）In deployed feed liquid homogeneous, processing condition, one section of homogeneous 50MPa, two sections are
Matter 20MPa；Homogenizing time is 10min.
（6）Filling sterilizing：It sterilizes at 135-150 DEG C 4-10s through high-temperature short-time sterilization machine after feed liquid tinning after homogeneous
Finished product afterwards.
（7）Subjective appreciation：Marking system is used with reference to light industry standard QB/T 4221-2011,8 people is selected to form sense organ
Evaluation group is averaged by carrying out comprehensive score to the color and luster of product, flavour and smell, state and impurity.Specific scoring
Standard is shown in Table 1.
1 rice beverage sensory evaluation scores standard of table
Embodiment 2：Enzyme squeezed fluid metaplasia produces non-fermented type rice beverage
（1）With 1:4 ratio mixing glutinous rice and long-grained nonglutinous rice is raw material, by Thermostable α-Amylase with the addition of rice 1.2kg per ton
Amount be added 2.5 times of weight of rice water in, after mixing, then by rice be added the water containing enzyme in, at room temperature impregnate 2 hours after,
By meter Shui Fen from.
（2）Squeeze liquefaction：By step（1）In rice by double screw extruder carry out squeeze liquefaction processing, wherein step
Suddenly（1）The rice of middle separation is added through feed inlet；Step（1）The enzyme solution of middle separation is added through water inlet；Used twin-screw
Four sections of jacket temperatures of extruder are respectively 60 DEG C, 80 DEG C, 90 DEG C, 115 DEG C, and screw speed is 100 rpm, the liquefied substance of extrusion
It is rapidly cooled to room temperature.
（3）Defibrination：To step（2）14 times of water mixing is added in middle liquefied substance, then uses colloid mill defibrination 15min.
（4）Allotment：To step（3）The compound stabilizer of weight ratio 0.35% and 2% white granulated sugar is added in middle feed liquid；It is wherein multiple
Closing the group of stabilizer becomes：Sodium carboxymethylcellulose, sodium alginate and xanthans composition, the weight ratio of each ingredient are：5：3：
2。
（5）It is high-pressure homogeneous：By step（4）In deployed feed liquid homogeneous, processing condition, one section of homogeneous 50MPa, two sections are
Matter 20MPa；Homogenizing time is 10 min.
（6）Filling sterilizing：It sterilizes at 135-150 DEG C 4-10s through high-temperature short-time sterilization machine after feed liquid tinning after homogeneous
Finished product afterwards.
（7）Subjective appreciation：Marking system is used with reference to light industry standard QB/T 4221-2011,8 people is selected to form sense organ
Evaluation group is averaged by carrying out comprehensive score to the color and luster of product, flavour and smell, state and impurity.Specific scoring
Standard is shown in Table 1.
3 enzyme squeezed fluid metaplasia of embodiment produces non-fermented type rice beverage
（1）Using polished rice powder as raw material, 2 times of weight of rice flour are added with the additive amount of rice flour 0.5kg per ton in Thermostable α-Amylase
Water in, after mixing, then the water containing enzyme is uniformly mixed with rice flour, is statically placed in room temperature and balances 4 hours.
（2）Squeeze liquefaction：By step（1）In be uniformly mixed raw material by double screw extruder carry out squeeze liquefaction at
Reason, four sections of jacket temperatures of used double screw extruder are respectively 50 DEG C, 70 DEG C, 80 DEG C, 105 DEG C, screw speed 100
The liquefied substance of rpm, extrusion are rapidly cooled to room temperature.
（3）Defibrination：To step（2）8 times of water mixing is added in middle liquefied substance, then uses colloid mill defibrination 13min.
（4）Allotment：To step（3）The compound stabilizer of weight ratio 0.1% and 2% white granulated sugar are added in gained feed liquid；Its
The group of middle compound stabilizer becomes：Sodium carboxymethylcellulose, sodium alginate and xanthans composition, the weight ratio of each ingredient are：
4：3：3.
（5）It is high-pressure homogeneous：It will（4）In deployed feed liquid homogeneous, processing condition, one section of homogeneous 50MPa, two sections of homogeneous
20MPa；Homogenizing time is 10 min.
（6）Filling sterilizing：It sterilizes at 135-150 DEG C 4-10s through high-temperature short-time sterilization machine after feed liquid tinning after homogeneous
Finished product afterwards.
（7）Subjective appreciation：Marking system is used with reference to light industry standard QB/T 4221-2011,8 people is selected to form sense organ
Evaluation group is averaged by carrying out comprehensive score to the color and luster of product, flavour and smell, state and impurity.Specific scoring
Standard is shown in Table 1.
Comparative example 1 is compareed with embodiment 3
（1）Using polished rice powder as raw material, 0.5 times of weight of rice flour is added with the additive amount of rice flour 0.01kg per ton in Thermostable α-Amylase
In the water of amount, after mixing, then the water containing enzyme is uniformly mixed with rice flour, is statically placed in room temperature and balances 4 hours；
（2）Squeeze liquefaction：By step（1）In be uniformly mixed raw material by double screw extruder carry out squeeze liquefaction processing, institute
Four sections of jacket temperatures of the double screw extruder used are respectively 50 DEG C, 70 DEG C, 80 DEG C, 105 DEG C, and screw speed is 100 rpm,
The liquefied substance of extrusion is rapidly cooled to room temperature；
（3）Defibrination：By step（2）8 times of water mixing is added in middle liquefied substance, then uses colloid mill defibrination 13min；
（4）Allotment：To step（3）The compound stabilizer of weight ratio 0.1% and 2% white granulated sugar are added in gained feed liquid；It is wherein multiple
Closing the group of stabilizer becomes：Sodium carboxymethylcellulose, sodium alginate and xanthans composition, the weight ratio of each ingredient are：4：3：
3。
（5）It is high-pressure homogeneous：It will（4）In deployed feed liquid homogeneous, processing condition, one section of homogeneous 50MPa, two sections of homogeneous
20MPa；Homogenizing time is 10 min.
（6）Filling sterilizing：It sterilizes at 135-150 DEG C 4-10s through high-temperature short-time sterilization machine after feed liquid tinning after homogeneous
Finished product afterwards.
（7）Subjective appreciation：Marking system is used with reference to light industry standard QB/T 4221-2011,8 people is selected to form sense organ
Evaluation group is averaged by carrying out comprehensive score to the color and luster of product, flavour and smell, state and impurity.Specific scoring
Standard is shown in Table 1.
Comparative example 2 is compareed with embodiment 3
（1）Using polished rice powder as raw material, 3.5 times of weight of rice flour are added with the additive amount of rice flour 3kg per ton in Thermostable α-Amylase
Water in, after mixing, then the water containing enzyme is uniformly mixed with rice flour, is statically placed in room temperature and balances 4 hours.
（2）Squeeze liquefaction：By step（1）In be uniformly mixed raw material by double screw extruder carry out squeeze liquefaction at
Reason, four sections of jacket temperatures of used double screw extruder are respectively 50 DEG C, 70 DEG C, 80 DEG C, 105 DEG C, screw speed 100
The liquefied substance of rpm, extrusion are rapidly cooled to room temperature.
（3）Defibrination：By step（2）8 times of water mixing is added in middle liquefied substance, then uses colloid mill defibrination 13min.
（4）Allotment：To step（3）The compound stabilizer of weight ratio 0.1% and 2% white granulated sugar are added in gained feed liquid；Its
The group of compound stabilizer becomes：Sodium carboxymethylcellulose, sodium alginate and xanthans composition, wherein the weight ratio of each ingredient is：
4：3：3.
（5）It is high-pressure homogeneous：It will（4）In deployed feed liquid homogeneous, processing condition, one section of homogeneous 50MPa, two sections of homogeneous
20MPa；Homogenizing time is 10 min.
（6）Filling sterilizing：It sterilizes at 135-150 DEG C 4-10s through high-temperature short-time sterilization machine after feed liquid tinning after homogeneous
Finished product afterwards.
（7）Subjective appreciation：Marking system is used with reference to light industry standard QB/T 4221-2011,8 people is selected to form sense organ
Evaluation group is averaged by carrying out comprehensive score to the color and luster of product, flavour and smell, state and impurity.Specific scoring
Standard is shown in Table 1.
The results of sensory evaluation of 2 embodiment and comparative example of table：
| Organoleptic indicator | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 |
| Color and luster | 19 | 19 | 20 | 18 | 18 |
| Taste | 17 | 18 | 19 | 7 | 10 |
| Fragrance | 19 | 19 | 19 | 18 | 3 |
| State | 18 | 19 | 19 | 3 | 18 |
| Impurity | 20 | 20 | 20 | 7 | 18 |
| Composite score | 93 | 95 | 97 | 53 | 67 |
Comparative example 1 is compareed with embodiment 3, and comparative example 1 is added with the Thermostable α-Amylase of rice flour 0.01kg per ton
Amount is added in the water of 0.5 times of weight of rice flour, and rice is added with the additive amount of rice flour 0.5kg Thermostable α-Amylases per ton in embodiment 3
In the water of 2 times of weight of powder.
Comparative example 2 is compareed with embodiment 3, and comparative example 2 is added with the Thermostable α-Amylase of rice flour 3kg per ton
Amount is added in the water of 3.5 times of weight of rice flour, and rice is added with the Thermostable α-Amylase additive amount of rice flour 0.5kg per ton in embodiment 3
In the water of 2 times of weight of powder.
In the above results, the too low reason of 1 score of comparative example is mainly that starch gelatinization and Degree of Liquefaction are too low, and finished product is frequent
After temperature storage, bleed, lamination occurs, one score of impurity is relatively low it may also is that starch precipitation, leads to group member
It gives a mark to this relatively low.Taste and the fragrance marking of comparative example 2 are relatively low, it may be possible to because starch liquefacation excessively causes mouthfeel and rice
Fragrance drastically reduces.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (6)
1. a kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage, it is characterized in that：It is using rice as raw material, through powder
It is broken or not after pulverization process, add water and enzyme, then through squeezing to realize gelatinization and liquefied purpose, the material of extrusion through defibrination,
Compound stabilizer allotment, homogeneous and filling sterilizing, obtain non-fermented type rice beverage product.
2. the method for enzyme squeezed fluid metaplasia production non-fermented type rice beverage as described in claim 1, it is characterized in that specific steps
It is as follows：
（1）Add water and enzyme：Using rice as raw material, Han Shuishuai <17%, after crushing or not crushing, add water and high temperature resistant alphalise starch
Enzyme adjusts the meter Shui ratios of rice or rice flour, is statically placed in room temperature and balances 2-4 hours；
（2）Squeeze liquefaction：By step（1）In be uniformly mixed raw material by double screw extruder carry out squeeze liquefaction processing, institute
Four sections of jacket temperatures of the double screw extruder used are respectively 40-60 DEG C, 60-80 DEG C, 70-90 DEG C and 80-115 DEG C, screw rod
Rotating speed is 50-200rpm, and the liquefied substance of extrusion is rapidly cooled to room temperature；
（3）Defibrination：To step（2）The water mixing of 8-14 times of volume of liquefied substance is added in gained liquefied substance, is then ground with colloid mill
Starch 10-15min；
（4）Allotment：To step（3）The compound stabilizer and 2%-4% of in terms of feed liquid weight 0.1%-0.4% are added in gained feed liquid
White granulated sugar；
（5）It is high-pressure homogeneous：By step（4）The deployed feed liquid homogeneous of gained, processing condition, one section of homogeneous 50Mpa, two sections of homogeneous
20MPa；Homogenizing time is 10 min；
（6）Filling sterilizing：Step（5）It sterilizes at 135-150 DEG C 4- through high-temperature short-time sterilization machine after feed liquid tinning after homogeneous
The non-fermented type rice beverage of enzyme squeezed fluid metaplasia production is made after 10s.
3. the method for enzyme squeezed fluid metaplasia production non-fermented type rice beverage as claimed in claim 2, it is characterized in that：Step（1）
The rice one or more of crushed material for glutinous rice, polished rice, long-grained nonglutinous rice and the crushed material cracked rice or not.
4. the method for enzyme squeezed fluid metaplasia production non-fermented type rice beverage as claimed in claim 2, it is characterized in that：Step（1）
The additive amount of the Thermostable α-Amylase is that rice raw material per ton adds 0.2-1.2kg.
5. the method for enzyme squeezed fluid metaplasia production non-fermented type rice beverage as claimed in claim 2, it is characterized in that：Step（1）
Final moisture content is 40%-70% in the mixture finally obtained.
6. the method for enzyme squeezed fluid metaplasia production non-fermented type rice beverage as claimed in claim 2, it is characterized in that：Step（4）
The compound stabilizer is made of sodium carboxymethylcellulose, sodium alginate and xanthans, wherein the weight ratio of each ingredient is followed successively by 4
~7：2~5：1~3.
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Citations (6)
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| CN101185526A (en) * | 2007-12-26 | 2008-05-28 | 江南大学 | Method for preparing black rice beverage |
| CN101827940A (en) * | 2007-10-16 | 2010-09-08 | 泰特&莱尔组分美国公司 | Fiber-containing carbohydrate composition |
| CN102391927A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Solid-state white spirit fermentation and brewing method by using white spirit raw materials extruded with enzyme or without enzyme |
| CN102391926A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
| CN102960804A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Preparation method of millet beverage with good color and luster and sweet taste |
| CN106173732A (en) * | 2016-07-13 | 2016-12-07 | 湖南农业大学 | A kind of rice milk beverage and preparation method thereof |
-
2018
- 2018-05-14 CN CN201810455407.1A patent/CN108703284A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101827940A (en) * | 2007-10-16 | 2010-09-08 | 泰特&莱尔组分美国公司 | Fiber-containing carbohydrate composition |
| CN101185526A (en) * | 2007-12-26 | 2008-05-28 | 江南大学 | Method for preparing black rice beverage |
| CN102391927A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Solid-state white spirit fermentation and brewing method by using white spirit raw materials extruded with enzyme or without enzyme |
| CN102391926A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
| CN102960804A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Preparation method of millet beverage with good color and luster and sweet taste |
| CN106173732A (en) * | 2016-07-13 | 2016-12-07 | 湖南农业大学 | A kind of rice milk beverage and preparation method thereof |
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