CN114521594A - Rice modified enzyme fermented instant rice milk and preparation method thereof - Google Patents
Rice modified enzyme fermented instant rice milk and preparation method thereof Download PDFInfo
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- CN114521594A CN114521594A CN202210258749.0A CN202210258749A CN114521594A CN 114521594 A CN114521594 A CN 114521594A CN 202210258749 A CN202210258749 A CN 202210258749A CN 114521594 A CN114521594 A CN 114521594A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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Abstract
The invention discloses a rice modified enzyme fermented instant rice milk and a preparation method thereof. The rice is modified in a chain structure of starch, and a long starch chain with a self spiral tower structure of the rice starch is changed into a short straight chain structure, so that the rice product is more conveniently emulsified by biological enzyme, and the glucose rice milk is prepared.
Description
Technical Field
The invention relates to the technical field of rice food, in particular to a rice milk beverage prepared from rice.
Background
With the pursuit of people for healthy living substances, the demand of modern fast pace and convenient liquid diet in the sojourn life is getting bigger and bigger, the rice diet accounts for more than 60% of the Chinese population, and the demand of children and medical rehabilitation people who need the full-nutrition liquid diet for the full-nutrition instant liquid diet is met for the aged people who need the liquid diet in the aging society. The applicant invents a pure natural rice milk prepared by taking rice as a raw material and provides a preparation method of the product. So as to meet the requirements of different groups on the full-nutrition rice beverage.
The invention content is as follows:
the invention aims to provide rice denatured enzyme fermented instant rice milk and a preparation method thereof.
The technical scheme adopted by the invention is as follows:
a rice denatured enzyme fermented instant rice milk is characterized in that: high-quality rice is adopted as a raw material, denatured rice is obtained through denaturation of the rice, and then the denatured rice is emulsified with water and biological enzyme to prepare the instant rice milk.
The preparation method of the rice denatured enzyme fermented instant rice milk is characterized by comprising the following steps of: comprises the following steps:
step one, denaturation of rice
Taking rice as a raw material, and physically modifying the rice to change a spiral starch chain in the rice into a short straight starch chain to prepare modified rice;
and step two, adding biological enzyme into the denatured rice obtained in the step one as a raw material, and then mixing and stirring the mixture by using drinking water to obtain uniform paste rice paste, wherein the weight ratio of the raw materials of the step two to the raw material of the step one is as follows: 100 g of rice modified raw materials, 0.5-1 g of biological enzyme and 400-600 g of drinking water;
step three, emulsification treatment: and (3) filling the paste rice paste obtained in the second step into an emulsifying kettle, placing the emulsifying kettle in a water bath environment at the temperature of 52-65 ℃, and performing biological fermentation and emulsification under a stirring state for 60-150 minutes to obtain the sweet rice emulsion.
In the preparation method of the rice denatured enzyme fermented instant rice milk, the preparation method of the denatured rice comprises the following steps:
step 1: crushing, namely crushing rice, and controlling the particle size of powder to be 150-200 meshes;
step 2: and (3) size mixing, namely performing size mixing colloid grinding on the powder obtained in the step (1) by drinking water at the temperature of 38-42 ℃, wherein the weight ratio of the rice flour to the water is 1: 0.9 to 1.2;
step 3: soaking and temporarily storing the rice milk obtained in the step 2 in a container, wherein the temperature of the soaked and temporarily stored rice milk is 35-40 ℃, and the time is 30-60 minutes;
step 4: baking rice slices, namely conveying the soaked temporary-stored rice milk obtained in the step 3 to a turned hot-temperature roller by adopting a dropping method to knead the rice milk and paste, and then uniformly coating the rice milk on the surface of the rotating high-temperature roller by a scraper to bake, wherein the water content of the obtained rice slices is controlled to be 4-5.5%;
step 5: and (3) crushing the rice slices, namely slicing the baked rice slices obtained in the step (4) into 2-3 mm crushed flower shapes to obtain the modified rice.
The preparation method of the rice denatured enzyme fermented instant rice milk is characterized by comprising the following steps of:
in step 1: the rice is wash-free rice, and the particle size of the crushed powder is controlled to be 150-160 meshes.
The preparation method of the rice denatured enzyme fermented instant rice milk is characterized by comprising the following steps of:
in the step 2, the drinking water for size mixing is purified water, the water temperature is 35-45 ℃, and the weight ratio of the rice flour to the water is 1: 0.98-1.02; in step 3: the environmental temperature for temporary soaking is 20-25 ℃, and the time is 25-35 minutes.
The preparation method of the rice denatured enzyme fermented instant rice milk is characterized by comprising the following steps of:
in step 4: uniformly dripping the temporarily soaked rice milk obtained in the step 3 on a drum body at the temperature of 110-130 ℃, rolling and kneading for 5-6 times, uniformly scraping and coating the rice milk on the rotating drum body to the thickness of 0.25 mm by a scraper, keeping the temperature of the rotating drum body at 130-140 ℃ during terminal baking, and baking to obtain denatured rice slices, wherein the water content of the denatured rice slices is controlled at 4.6%.
The preparation method of the rice denatured enzyme fermented instant rice milk is characterized by comprising the following steps of:
in the second step, the biological enzyme is Aspergillus niger high-quality strain, and glucoamylase prepared by deep fermentation and addition of corn starch is used.
The preparation method of the rice denatured enzyme fermented instant rice milk is characterized by comprising the following steps of: the drinking water is purified water, and the weight ratio of the three raw materials is as follows: 100 g of rice modified raw materials, 0.5-0.6 g of biological enzyme and 400-500 g of purified water.
The preparation method of the rice denatured enzyme fermented instant rice milk is characterized by comprising the following steps of: the environmental temperature of the emulsification water bath is 60-61 ℃, the stirring speed in the kettle is 80-150 rpm, and the emulsification time is 120-130 minutes.
The invention modifies the chain structure of the starch of rice, changes the self spiral tower structure starch long chain of the rice starch into a short section straight line structure chain through the way of temperature control and physical stretching or extrusion, thus being more convenient for the emulsification of the rice by biological enzyme to prepare the glucose rice milk.
The specific implementation mode is as follows:
the following illustrates specific embodiments of the present invention:
an instant rice milk is prepared from high-quality wash-free rice as raw material by modifying rice and emulsifying the modified rice.
The rice denatured enzyme fermented instant rice milk comprises the following preparation steps:
step one, preparation of denatured rice
The denatured rice is prepared by taking rice as a raw material and performing denaturation treatment on the rice by adopting a physical denaturation method, wherein the specific denaturation treatment method comprises the following steps:
step 1: crushing, namely crushing the wash-free rice, wherein the particle size of the powder is controlled to be 150-200 meshes;
step 2: mixing pulp, namely, grinding the powder obtained in the step 1 into pulp by using warm water at 38-42 ℃; the weight ratio of the rice flour to the water is 1: 0.9 to 1.2;
step 3: c, soaking and temporarily storing the rice milk obtained in the step 2 in a container, wherein the soaking and temporarily storing temperature of the rice milk is 35-40 ℃, and the temporarily storing time is 30-60 minutes;
step 4: baking the rice slices, namely transferring the soaked temporary-stored rice slurry obtained in the step 3 to a turned hot-temperature roller by adopting a dropping method to knead the slurry, then uniformly coating the slurry on the surface of the rotating high-temperature roller by a scraper, and baking to obtain modified rice slices, wherein the water content of the modified rice slices is 4-5.5%;
step 5: crushing the rice slices, namely crushing the modified rice slices obtained by baking in the step 4, and slicing the crushed rice slices into 2-3 mm crushed flowers to obtain modified rice;
and step two, adding biological enzyme into the denatured rice obtained in the step one as a raw material, primarily mixing the denatured rice and the biological enzyme uniformly, and then mixing and stirring the mixture by using purified water to obtain uniform paste rice paste, wherein the weight ratio of the three raw materials is as follows: 100 g of rice modified raw materials, 0.5-1 g of biological enzyme and 400-600 g of purified water; in the example, the rice denatured material is 100 g, the biological enzyme is 0.5 g, and the purified water is 400 g;
step three, emulsification treatment: and (3) filling the paste rice paste obtained in the second step into an emulsifying kettle, placing the emulsifying kettle in a water bath environment at the temperature of 52-65 ℃, and fermenting and emulsifying under a stirring state, wherein the emulsifying time is 60-150 minutes, and the optimal emulsifying time is 120-150 minutes, so that the pure natural and original-taste sweet rice-flavor emulsion is obtained.
In the present invention, the core technology lies in rice denaturation and bio-emulsification technology of denatured rice with bio-enzyme.
The following examples illustrate specific embodiments of the present invention:
example 1: in the preparation step of the denatured rice,
in the process step 1: the rice is wash-free rice, and the particle size of the crushed powder is controlled to be 150 meshes;
in the step 2, the water for size mixing is purified water, the water temperature is 35-45 ℃, and the weight ratio of the rice flour to the water is 1: 0.98 of;
in step 3: the environmental temperature for temporary soaking is 20-25 ℃, and the time is 25-35 minutes.
In step 4: uniformly dripping the temporarily stored rice milk soaked in the step 3 on a drum body at the temperature of 110-130 ℃ for rolling and kneading for 6 times, uniformly scraping 0.25 mm on the rotating drum body through a scraper, keeping the temperature of the rotating drum body at 130-140 ℃ during final baking, and controlling the water content of the denatured rice slices to be 4.6% after the denatured rice slices leave the drum after baking for 30 seconds;
in the second step, the biological enzyme is Aspergillus niger high-quality strain, and glucoamylase prepared by deep fermentation and addition of corn starch is added; the weight ratio of the three raw materials is as follows: 100 g of rice modified raw materials, 0.5 g of biological enzyme and 400 g of purified water;
in the third step, the temperature of the emulsification treatment water bath environment is 60-61 ℃, the stirring speed in the kettle is 80-150 revolutions per minute, and the emulsification treatment time is 120 minutes to obtain the instant rice milk.
In order to improve the uniformity of the instant rice milk, a juice homogenizing step is added after the step three, and the juice homogenizing treatment is carried out on the instant rice milk obtained by the step three by using a juice homogenizing machine.
The instant rice milk product obtained in the embodiment is tested by the national approved testing unit, and the nutrient components are as follows:
| item | Measured index [ per 100 milliliters (ml) ] | A nutrient reference value% or NRV% |
| (Energy) | 1239 Kilojoule (KJ) | 16％ |
| Protein | 1.57 g (g) | 3％ |
| Fat | 0.1 g (g) | 0 |
| Carbohydrate compound | 71.1 g (g) | 25％ |
Example 2: difference from example 1 in the preparation step of denatured rice,
in the process step 1: the rice is wash-free rice, and the particle size of the crushed powder is controlled to be 180 meshes;
in the step 2, the water for size mixing is pure water, the water temperature is 40 ℃, and the weight ratio of the rice flour to the water is 1: 1;
in step 3: the environmental temperature for temporary soaking is 20-25 ℃, and the time is 25-35 minutes.
In the second step, the weight ratio of the three raw materials is as follows: 100 g of rice modified raw materials, 0.55 g of biological enzyme and 600 g of purified water; the other steps and preparation conditions were the same as in example 1.
The nutrient components of the product obtained in the example are detected by the national approved detection unit as follows:
| item | Measured index [ per 100 milliliters (ml) ] | A nutrient reference value% or NRV% |
| (Energy) | 1101 Kilojoule (KJ) | 14.2％ |
| Protein | 1.40 g (g) | 2.7％ |
| Fat | 0.09 g (g) | 0 |
| Carbohydrate compound | 63.2 g (g) | 22.2％ |
Example 3: difference from example 1 in the preparation step of denatured rice,
in the process step 1: the rice is wash-free rice, and the particle size of the crushed powder is controlled to be 200 meshes;
in the step 2, the water for size mixing is pure water, the water temperature is 40 ℃, and the weight ratio of the rice flour to the water is 1: 1.2;
in step 3: the environmental temperature for temporary soaking is 20-25 ℃, and the time is 25-35 minutes.
In the second step, the weight ratio of the three raw materials is as follows: 100 g of rice modified raw materials, 0.6 g of biological enzyme and 500 g of purified water; the other steps and preparation conditions were the same as in example 1.
The nutrient contents of the product obtained in the example are tested by national approved testing units as follows:
| item | Measured index [ per 100 milliliters (ml) ] | A nutrient reference value% or NRV% |
| (Energy) | 991 Kilojoule (KJ) | 12.8％ |
| Protein | 1.26 g (g) | 2.4％ |
| Fat | 0.08 g (g) | 0 |
| Carbohydrate compound | 56.9 g (g) | 20％ |
Example 4: different from example 1 in the preparation step of denatured rice,
in the process step 1: the rice is wash-free rice, and the particle size of the crushed powder is controlled to be 200 meshes;
in the step 2, the water for size mixing is pure water, the water temperature is 40 ℃, and the weight ratio of the rice flour to the water is 1: 1.2;
in the second step, the weight ratio of the three raw materials is as follows: 100 g of rice modified raw materials, 0.6 g of biological enzyme and 600 g of purified water; the other steps and preparation conditions were the same as in example 1.
The nutrient components of the product obtained in the example are detected by the national approved detection unit as follows:
| item | Measured index [ per 100 milliliters (ml) ] | A nutrient reference value% or NRV% |
| (Energy) | 826 Kilojoule (KJ) | 10.7％ |
| Protein | 1.05 g (g) | 2.0％ |
| Fat | 0.07 g (g) | 0 |
| Carbohydrate compound | 47.4 g (g) | 16.7％ |
The four preparation examples are only 4 concrete examples of the invention, the modified rice with the same quality and weight and the biological enzyme with the same weight are adopted, 4 preparation schemes with different proportions are carried out by using different amounts of purified water, the four preparation examples can obtain the rice modified enzyme fermented instant rice milk although the purified water with different weights is adopted to lead the raw material proportions in each example to be different, the rice milk products prepared by different parameters have different concentrations, approximately same mouthfeel and different tastes, the contents of energy, protein and carbohydrate are different, the higher the concentration is, the higher the content is, the core scheme of the invention is a preparation scheme of emulsifying the modified rice, the water and the biological enzyme, each process parameter can be freely selected in a specific range in the preparation process, corresponding steps can be added in the preparation scheme according to different requirements, for example, food additives with different functions such as preservatives, suspending agents and the like are added to achieve corresponding purposes. All the functional schemes of preparing the instant rice milk by emulsifying denatured rice, water and biological enzyme belong to the protection scope of the invention.
Claims (10)
1. A rice denatured enzyme fermented instant rice milk is characterized in that: high-quality rice is adopted as a raw material, denatured rice is obtained through denaturation of the rice, and then the denatured rice is emulsified with water and biological enzyme to prepare the instant rice milk.
2. The method for preparing rice denatured enzyme fermented instant rice milk as set forth in claim 1, characterized in that: comprises the following steps:
step one, denaturation of rice
Taking rice as a raw material, and physically modifying the rice to change a spiral starch chain in the rice into a short straight starch chain to prepare modified rice;
and step two, adding biological enzyme into the denatured rice obtained in the step one as a raw material, and then mixing and stirring the mixture by using drinking water to obtain uniform paste rice paste, wherein the weight ratio of the raw materials of the step two to the raw material of the step one is as follows: 100 g of rice modified raw materials, 0.5-1 g of biological enzyme and 400-600 g of drinking water;
step three, emulsification treatment: and (3) filling the paste rice paste obtained in the second step into an emulsifying kettle, placing the emulsifying kettle in a water bath environment at the temperature of 52-65 ℃, and performing biological fermentation and emulsification under a stirring state for 60-150 minutes to obtain the sweet rice emulsion.
3. The method for preparing rice denatured enzyme fermented instant rice milk as set forth in claim 2, characterized in that: in the first step, the preparation method of the denatured rice comprises the following steps:
step 1: crushing, namely crushing rice, and controlling the particle size of powder to be 150-200 meshes;
step 2: and (3) size mixing, namely performing size mixing colloid grinding on the powder obtained in the step (1) by drinking water at the temperature of 38-42 ℃, wherein the weight ratio of the rice flour to the water is 1: 0.9 to 1.2;
step 3: soaking and temporarily storing the rice milk obtained in the step 2 in a container, wherein the temperature of the soaked and temporarily stored rice milk is 35-40 ℃, and the time is 30-60 minutes;
step 4: baking rice slices, namely conveying the soaked temporary-stored rice milk obtained in the step 3 to a turned hot-temperature roller by adopting a dropping method to knead the rice milk and paste, and then uniformly coating the rice milk on the surface of the rotating high-temperature roller by a scraper to bake, wherein the water content of the obtained rice slices is controlled to be 4-5.5%;
step 5: and (3) crushing the rice slices, namely slicing the baked rice slices obtained in the step (4) into 2-3 mm crushed flower shapes to obtain the modified rice.
4. The method for preparing rice denatured enzyme fermented instant rice milk according to claim 3, characterized in that:
in step 1: the rice is wash-free rice, and the particle size of the crushed powder is controlled to be 150-160 meshes.
5. The method for preparing rice denatured enzyme fermented instant rice milk according to claim 3, characterized in that: in the step 2, the drinking water for size mixing is purified water, the water temperature is 35-45 ℃, and the weight ratio of the rice flour to the water is 1: 0.98-1.02; in step 3: the environmental temperature for temporary soaking is 20-25 ℃, and the time is 25-35 minutes.
6. The method for preparing rice denatured enzyme fermented instant rice milk according to claim 3, characterized in that:
in step 4: uniformly dripping the temporarily soaked rice milk obtained in the step 3 on a drum body at the temperature of 110-130 ℃, rolling and kneading for 5-6 times, uniformly scraping and coating the rice milk on the rotating drum body to the thickness of 0.25 mm by a scraper, keeping the temperature of the rotating drum body at 130-140 ℃ during terminal baking, and baking to obtain denatured rice slices, wherein the water content of the denatured rice slices is controlled at 4.6%.
7. The method for preparing rice denatured enzyme fermented instant rice milk according to claim 2, characterized in that: in the second step, the biological enzyme is Aspergillus niger high-quality strain, and glucoamylase prepared by deep fermentation and addition of corn starch is used.
8. The method for preparing rice denatured enzyme fermented instant rice milk according to claim 2, characterized in that: in the second step, the drinking water is purified water, and the weight ratio of the three raw materials is as follows: 100 g of rice modified raw materials, 0.5-0.6 g of biological enzyme and 400-500 g of purified water.
9. The method for preparing rice denatured enzyme fermented instant rice milk according to claim 2, characterized in that: in the third step, the environmental temperature of the emulsification water bath is 60-61 ℃, the stirring speed in the kettle is 80-150 rpm, and the emulsification time is 120-130 minutes.
10. The method for preparing rice denatured enzyme fermented instant rice milk according to claim 2, characterized in that: adding a juice homogenizing step after the step three, and performing juice homogenizing treatment by using a juice homogenizing machine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210258749.0A CN114521594A (en) | 2022-03-16 | 2022-03-16 | Rice modified enzyme fermented instant rice milk and preparation method thereof |
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| CN202210258749.0A CN114521594A (en) | 2022-03-16 | 2022-03-16 | Rice modified enzyme fermented instant rice milk and preparation method thereof |
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