CN113331325A - Preparation method of rice bran beverage - Google Patents
Preparation method of rice bran beverage Download PDFInfo
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- CN113331325A CN113331325A CN202110511357.6A CN202110511357A CN113331325A CN 113331325 A CN113331325 A CN 113331325A CN 202110511357 A CN202110511357 A CN 202110511357A CN 113331325 A CN113331325 A CN 113331325A
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Images
Classifications
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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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a rice bran beverage, which comprises the following steps: stabilizing rice bran: processing the rice bran by adopting a radio frequency stabilization technology; coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher, and sieving to obtain rice bran coarse powder; preparing materials: mixing the obtained rice bran coarse powder with distilled water, adding rapeseed oil, and mixing uniformly; colloid milling: adding the obtained mixed material into the colloid mill; and (3) filtering: sieving the obtained colloid milling slurry to remove large particles; blending: mixing and stirring the filtered rubber grinding slurry and a stabilizer; homogenizing: the mixture was again homogenized using the colloid mill. Compared with the prior art, the rice bran beverage prepared by the invention has more vivid color and more uniform granularity, can effectively improve the taste and texture of rice bran, and improves the utilization rate of the rice bran. The prepared rice bran beverage is rich in nutrition, high in dietary fiber and protein content, and capable of remarkably increasing satiety.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a rice bran beverage.
Background
The cereal beverage is a cereal beverage which can replace meals, provides sufficient nutrition and energy for human bodies, and is beneficial to reducing the incidence rate of diabetes and cardiovascular and cerebrovascular chronic diseases. The acceleration of modern life rhythm causes students and office workers to pay extreme attention to breakfast, which can cause some chronic diseases. The domestic research on cereal beverages mainly focuses on the aspects of processing technology, stability research and the like, and the cereal beverages are rich in raw material selection, and mainly comprise brown rice, barley, highland barley, buckwheat, oat, quinoa, millet, mung bean and the like. Rice bran is a major by-product of rice processing and generally comprises pericarp, aleurone layer, sub-aleurone layer, part of embryo bud and a small part of endosperm, accounting for 12-20% of rice. Rice bran is the most nutritious fraction of rice, and contains about 64% of the nutritional and functional components of rice. The nutrients and active components of rice bran are mainly protein, fat and dietary fiber, and also contain a large amount of minerals such as K, Ca, Mg and Fe. The rice bran contains more than 100 antioxidants, wherein the most effective are tocopherol, tocotrienol and gamma-oryzanol, but only about 10 percent of the rice bran is processed into the rice bran oil in China, and the rest 90 percent of the rice bran is not effectively utilized.
The rice bran has a slightly different composition depending on the variety, region, and processing accuracy of rice, but contains about 5% to 7% phytic acid, 11% to 15% crude protein, 25% to 40% dietary fiber, and 12% to 22% fat. The large amount of insoluble dietary fiber causes the rice bran to have rough taste and bad taste, and because of the high content of protein and fat, the rice bran is easy to have a layering phenomenon in the processing process.
Therefore, the present invention is directed to provide a method for preparing a rice bran beverage, which improves the taste and texture of rice bran and increases the utilization rate of rice bran.
Disclosure of Invention
In view of the above defects in the prior art, the technical problem to be solved by the present invention is to provide a method for preparing rice bran beverage, which adopts a radio frequency heating technology to significantly reduce the damage of a stabilization process to the nutrients in rice bran, and improve the nutritional value and sensory quality of rice bran.
In order to achieve the aim, the invention provides a preparation method of a rice bran beverage, which comprises the following steps:
(1) stabilizing rice bran: processing the rice bran by adopting a radio frequency stabilization technology;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher, and sieving to obtain rice bran coarse powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water, adding rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) to remove large particles;
(6) blending: mixing and stirring the rubber grinding slurry filtered in the step (5) with a stabilizer;
(7) homogenizing: and (4) homogenizing the mixture obtained in the step (6) by using the colloid mill again.
Further, in the step (1), the temperature is set to be 85-115 ℃, heating is carried out for 20-30 min, hot air heating is assisted, and the lipase in the rice bran is passivated by using the radio frequency stabilization technology.
Further, liquid nitrogen is continuously added into the rice bran during the crushing process in the step (2) to protect heat-sensitive substances in the rice bran.
Further, in the step (2), continuously crushing for 0-5 min, wherein the screen mesh of the sieve is 50 meshes.
Further, in the step (3), the feed-liquid ratio of the rice bran coarse powder to the distilled water is 1: 10-1: 20.
Further, in the step (3), 5-10 wt% of the rapeseed oil is added.
Further, in the step (4), the grinding time is 15-60 min.
Further, in the step (5), the screen mesh of the screen is 100-300 meshes.
Further, in the step (6), the addition amount of the stabilizer is 0.1-0.5 wt%.
Further, in the step (7), the homogenizing time is 10-30 min.
Compared with the prior art, the invention has the following beneficial effects:
(1) the radio frequency heating technology is used for remarkably reducing the damage of the stabilization process to the nutrient substances in the rice bran and improving the nutritional value and sensory quality of the rice bran; the radio frequency technology is a high-frequency alternating current electromagnetic wave with the frequency range of 3kHz-300MHz, has the characteristics of quick heating, uniform heating, large penetration depth, low energy consumption and the like, and is suitable for industrial production; the activity of lipase in the rice bran can be obviously enhanced by the radio frequency technology treatment, the lipase has no obvious influence on protein, lipid, tocotrienol, total tocopherol content and fatty acid composition, and compared with extrusion, the radio frequency technology has smaller damage to the rice bran microstructure;
(2) the rice bran has rough taste, which is a great obstacle for taking the rice bran as food, and the grinding process is adopted, so that the particle size of the rice bran can be effectively reduced, and the problem is greatly improved;
(3) the two-stage grinding mode is adopted, namely the combination of coarse grinding and a colloid mill is adopted, the heat generated in the rice bran grinding process is released in a grading way, and the measure of cooling is taken as an auxiliary way, so that the heat-sensitive components in the rice bran can be effectively protected; after two-stage grinding, screening by using a screen with a certain specification, which is used for relieving sedimentation caused by large particles;
(4) the invention adopts a two-stage grinding method, belongs to physical processing, can keep beneficial ingredients in rice bran as much as possible, takes the main byproduct rice bran in rice processing as a raw material, and is not only a supplement for human nutrition, but also a supplement for a rice production line; the two-stage grinding respectively has unique functions, the main function of the first-stage grinding is to reduce the grain size of the rice bran, and simultaneously improve the processing characteristics of the rice bran, such as color, water solubility, fluidity and the like; the secondary grinding is carried out by adopting a colloid mill, the step mainly plays a role of homogenizing, and fibers, proteins and fat in the rice bran can be uniformly distributed in a beverage system; the secondary grinding also relieves the problem of friction and heat generation in rice bran processing, and fat oxidation is not easily caused;
(5) rapeseed oil is innovatively added into the rice bran beverage, so that the flavor and taste of the novel rice bran beverage can be improved;
(6) the content and the type of the stabilizer are optimized, so that the sensory quality of the novel rice bran beverage is improved;
(7) the raw materials and auxiliary materials adopted by the invention are all from natural organic food, so that the health is improved.
The conception, the specific structure and the technical effects of the present invention will be further described with reference to the accompanying drawings to fully understand the objects, the features and the effects of the present invention.
Drawings
FIG. 1 is a graph of rice bran particle size (left axis) and brightness (right axis) at different coarse crushing times in accordance with a preferred embodiment of the present invention.
Detailed Description
The technical contents of the preferred embodiments of the present invention will be more clearly and easily understood by referring to the drawings attached to the specification. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
Example 1
The preparation method of the rice bran beverage comprises the following steps:
(1) processing rice bran by adopting a radio frequency stabilization technology, setting the temperature to be 110-115 ℃, heating for 20min, and heating by hot air;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 3min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:15, adding 5 wt% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing for 15min in the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 300-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill serum in the step (5) with 0.3 wt% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 2
The preparation method of the rice bran beverage comprises the following steps:
(1) processing rice bran by adopting a radio frequency stabilization technology, heating for 30min at the temperature of 100-105 ℃, and heating by hot air;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 3min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:15, adding 5 wt% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing for 15min in the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 300-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill serum in the step (5) with 0.3 wt% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 3
The preparation method of the rice bran beverage comprises the following steps:
(1) processing rice bran by adopting a radio frequency stabilization technology, heating for 20min at the temperature of 110-115 ℃, and heating by hot air;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 5min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:15, adding 5 wt% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing for 15min in the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 300-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill serum in the step (5) with 0.3 wt% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 3 the coarse grinding time of the rice bran was changed, as shown in fig. 1, the influence of the coarse grinding time on the particle size and color of the rice bran was more intuitive, and the particle size of the ground rice bran was significantly reduced and was brighter and whiter. In addition, the properties of the rice bran such as water solubility and caking property can be improved, but the temperature of the rice bran is increased sharply due to the overlong grinding time, the rate of reduction of the particle size of the rice bran is reduced due to marginal effect, and the coarse grinding time of 3min is a better choice in consideration of factors such as energy consumption and material loss.
Example 4
The preparation method of the rice bran beverage comprises the following steps:
(1) processing rice bran by adopting a radio frequency stabilization technology, heating for 20min at the temperature of 110-115 ℃, and heating by hot air;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 3min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:20, adding 5 wt% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing for 15min in the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 300-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill serum in the step (5) with 0.3 wt% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 4 has a different feed-to-liquid ratio than example 1. The proportion of the rice bran to the water can directly influence the viscosity of the rice bran beverage, and when the ratio of the rice bran to the water is 1:20, the proportion of water is too high, the flavor of the beverage is weak, the beverage is not easy to sell, and the ratio of material to liquid is 1:10, the proportion of rice bran is too high, the beverage is too viscous, and the taste is not good. The proper feed-liquid ratio can be selected according to different audiences.
Example 5
The preparation method of the rice bran beverage comprises the following steps:
(1) processing rice bran by adopting a radio frequency stabilization technology, heating for 20min at the temperature of 110-115 ℃, and heating by hot air;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 3min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:15, adding 10 wt% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing for 15min in the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 300-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill millbase in the step (5) with 0.3 wt% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 5 the amount of rapeseed oil added was varied. The rice bran has cereal flavor and earthy smell, and the rapeseed oil can improve the smell of the rice bran. The rapeseed oil can also play a role in lubrication, so that the friction and heat generation in the colloid mill process are reduced. The rapeseed oil is added too little to play the above-mentioned role, and the rapeseed oil is added too much to be easily adhered to the rice bran, so that precipitation or suspension of grease is aggravated.
Example 6
The preparation method of the rice bran beverage comprises the following steps:
(1) processing rice bran by adopting a radio frequency stabilization technology, heating for 20min at the temperature of 110-115 ℃, and heating by hot air;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 3min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:15, adding 5 wt% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing in the colloid mill for 30 min;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 300-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill serum in the step (5) with 0.3 wt% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 7
The preparation method of the rice bran beverage comprises the following steps:
(1) processing testa oryzae by radio frequency stabilization technology, heating at 110-115 deg.C for 20min, and heating with hot air.
(2) Coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 3min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:15, adding 5 wt% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing for 15min in the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 100-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill serum in the step (5) with 0.3 wt% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 7 the screen gauge was changed. The crushing in-process can unavoidably produce some bigger granules, and these granules not only can influence the taste, can destroy the stability of rice bran beverage moreover, adopt the mode of screening, can carry out a reasonable separation with the material. The finer the screen, the finer the rice bran beverage is, and the better the taste is.
Example 8
The preparation method of the rice bran beverage comprises the following steps:
(1) processing rice bran by adopting a radio frequency stabilization technology, heating for 20min at the temperature of 110-115 ℃, and heating by hot air;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher for 3min, and sieving the crushed rice bran with a 50-mesh sieve to obtain coarse rice bran powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water according to the feed-liquid ratio of 1:15, adding 5% of rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into a colloid mill, and grinding and homogenizing for 15min in the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) by a 300-mesh sieve to remove large particles;
(6) blending: mixing and stirring the filtered colloid mill serum obtained in the step (5) with 0.5% of pectin;
(7) homogenizing: homogenizing the mixture in step (6) again for 20min using a colloid mill.
Example 8 the amount of pectin added was varied. Too much pectin can cause flocculation in rice bran beverages, and too little pectin does not work as well. It is within the scope of the present invention to also relate to the selection or combination of the type of stabilizer.
The invention is suitable for the public, has strong cereal fragrance, is light yellow, has fine and smooth taste, has no granular sensation and has rich aftertaste. Compared with other inventions, the invention selects the rice bran which is subjected to radio frequency stabilization treatment, so that the nutrient substances are better. The rice bran beverage is produced by a secondary grinding mode, and the primary grinding improves the processing characteristics of the rice bran, such as color, water solubility, fluidity and the like; the second stage grinding distributes the fiber, protein, and fat from the rice bran evenly into the beverage system. Compared with the prior art, the rice bran beverage prepared by the invention has more uniform granularity, can effectively improve the taste and texture of rice bran and improve the utilization rate of the rice bran. The prepared rice bran beverage has high dietary fiber and protein content, and can remarkably increase satiety. Simple operation, high efficiency and suitability for industrial large-scale production.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. The preparation method of the rice bran beverage is characterized by comprising the following steps:
(1) stabilizing rice bran: processing the rice bran by adopting a radio frequency stabilization technology;
(2) coarse crushing: removing impurities from the stabilized rice bran, continuously crushing the rice bran in a crusher, and sieving to obtain rice bran coarse powder;
(3) preparing materials: mixing the rice bran coarse powder obtained in the step (2) with distilled water, adding rapeseed oil, and uniformly mixing;
(4) colloid milling: adding the mixed material obtained in the step (3) into the colloid mill;
(5) and (3) filtering: sieving the colloid milling slurry obtained in the step (4) to remove large particles;
(6) blending: mixing and stirring the rubber grinding slurry filtered in the step (5) with a stabilizer;
(7) homogenizing: and (4) homogenizing the mixture obtained in the step (6) by using the colloid mill again.
2. A method for preparing a rice bran beverage according to claim 1, wherein the temperature in step (1) is set to 85 to 115 ℃, the rice bran beverage is heated for 20 to 30min, and the lipase in the rice bran is inactivated by the radio frequency stabilization technique with the assistance of hot air heating.
3. A rice bran beverage in accordance with claim 1, wherein liquid nitrogen is continuously added to the rice bran during the pulverization in the step (2) to protect heat sensitive substances in the rice bran.
4. The method for preparing a rice bran beverage according to claim 1, wherein the step (2) of continuously pulverizing for 0 to 5min, and the sieve has a mesh size of 50 mesh.
5. The method of producing a rice bran beverage according to claim 1, wherein the ratio of the rice bran meal to the distilled water in the step (3) is 1:10 to 1: 20.
6. A method for producing a rice bran beverage according to claim 1, wherein 5 to 10 wt% of the rapeseed oil is added in the step (3).
7. The method of preparing a rice bran beverage according to claim 1, wherein the grinding time in the step (4) is 15 to 60 min.
8. A rice bran beverage preparation method as claimed in claim 1, wherein in the step (5), the sieve has a mesh size of 100 to 300 mesh.
9. A rice bran beverage according to claim 1, wherein the stabilizer is added in an amount of 0.1 to 0.5 wt% in the step (6).
10. A rice bran beverage according to claim 1, wherein in the step (7), the homogenization time is 10 to 30 min.
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| CN114680275A (en) * | 2022-04-24 | 2022-07-01 | 上海交通大学 | Micronizing method for extruding stabilized rice bran |
| CN115211510A (en) * | 2022-07-12 | 2022-10-21 | 东方汇科技集团有限公司 | A health beverage for removing dampness and oil and its preparation method |
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