CN115067391A - Preparation method of rice protein beverage and refreshing yellow wine - Google Patents
Preparation method of rice protein beverage and refreshing yellow wine Download PDFInfo
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- CN115067391A CN115067391A CN202210245730.2A CN202210245730A CN115067391A CN 115067391 A CN115067391 A CN 115067391A CN 202210245730 A CN202210245730 A CN 202210245730A CN 115067391 A CN115067391 A CN 115067391A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention discloses a method for preparing rice protein beverage and refreshing yellow wine, which comprises the following steps: (a) sieving, soaking, steaming, cooling, adding glutamine transaminase solution, and crosslinking; (b) adding saccharifying enzyme, liquefying enzyme and edible lactic acid composite solution for enzymolysis; squeezing and filtering the saccharified rice-containing grains, respectively collecting residues and saccharified liquid, and controlling the sugar degree of the saccharified liquid to be 40 DEG Brix; (c) making rice protein beverage and light yellow wine. The invention improves the added value of wine brewing enterprises and the utilization rate of wine brewing raw materials, improves the taste of yellow wine, and is environment-friendly.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to a method for preparing a rice protein beverage and refreshing yellow wine.
Background
The rice is the main cultivated grain in China, and the Chinese medicine considers that the rice has sweet taste and mild property, has the effects of tonifying middle-jiao and Qi, strengthening spleen and stomach, replenishing vital essence and strengthening mind, harmonizing five internal organs, promoting blood circulation, improving hearing and eyesight, relieving restlessness, quenching thirst and stopping diarrhea, and is called as the first of five cereals. From the modern nutriology, the rice is rich in nutrient components such as vitamins, minerals, proteins and the like, and the rice protein has high human body utilization rate, is the only cereal protein without antigenicity, and is suitable for all ages. However, rice is rich in carbohydrates, and foods made from rice are not good for the health of patients with diabetes and obesity.
Yellow wine is a treasure in food culture of China, has low alcohol content and rich nutrition, and is popular with people of China. But the traditional yellow wine has long production period, high COD of wastewater, large discharge amount and serious loss of raw material rice. The taste of the yellow wine also gradually cannot be well adapted to the market demand, and the inheritance of the traditional culture faces a serious challenge, so that a new yellow wine product which has pure taste and is similar to Japanese sake is developed, and the yellow wine product possibly has wide market potential. The process of Japanese sake features that most of the protein and fat of rice are removed by rice polisher, so the brewed wine has pure and soft taste and is popular with young people.
Therefore, we propose a method for preparing functional food (such as biscuit or beverage) by removing saccharide from rice grain, and forming ultra-refreshing yellow wine.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a method for preparing rice protein beverage and refreshing yellow wine, improves the added value of wine brewing enterprises and the utilization rate of wine brewing raw materials, improves the taste of the yellow wine, and is environment-friendly.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing rice protein beverage and refreshing yellow wine comprises the following steps:
(a) and (3) crosslinking: sieving grain containing rice, soaking, steaming, cooling, adding glutamine transaminase solution, and maintaining at 45 deg.C to crosslink grain protein; in the step, soaking rice water after soaking is reserved for standby;
(b) saccharifying and squeezing: after the crosslinking is finished, adding saccharifying enzyme, liquefying enzyme and edible lactic acid composite solution for enzymolysis; squeezing and filtering saccharified rice-containing grains, respectively collecting residue and saccharified liquid, and controlling the saccharified liquid to have a sugar degree of 40 ° Brix;
(c) preparing rice protein beverage and fresh yellow wine: mixing the residue, rice soaking water, gellan gum, agar, monoglyceride, sodium benzoate, potassium sorbate, edible essence, and sweetener, grinding with colloid mill, filtering, homogenizing under high pressure, bottling, and sterilizing to obtain rice protein beverage;
adjusting the sugar degree of the obtained part of saccharified liquid to 26 ° Brix, and keeping the sugar degree of the rest part at 40 ° Brix; and (3) conveying the saccharified liquid with the sugar degree of 26 DEG Brix into a fermentation tank, adding activated active dry yeast for fermentation, supplementing the saccharified liquid with the sugar degree of 40 DEG Brix on the third day of the main fermentation stage in the fermentation process, continuing fermentation, pumping the obtained fermented mash into another fermentation tank for after-fermentation, and filtering, decocting, filling into a jar and aging to obtain the refreshing yellow wine.
In the step (a), the rice-containing grains comprise 70-80 wt% of rice and the balance of a mixture of sorghum, millet and yellow rice in any ratio, wherein the mass of the rice-containing grains is 100%; the rice is one or more of semen oryzae Sativae, semen oryzae, and Oryza Glutinosa.
In the step (a), during soaking, 0.4kg of brewing water is sprayed to each kg of rice-containing grains for soaking for 1-2h and soaking for 1-2 h.
In the step (a), the dosage ratio of the glutamine transaminase and the solvent in the glutamine transaminase solution to the raw material rice-containing grains is (0.25-5) g: 1 kg: 1 kg.
In the step (b), the dosage ratio of the saccharifying enzyme, the liquefying enzyme, the edible lactic acid, the solvent and the raw material containing rice grains in the composite solution is (0.1-5) g: (0.1-5) g: (1-3) g: 200 ml: 1 kg.
In the step (b), the obtained residue can be added with equal amount of water and uniformly stirred, and then secondary pressing is carried out, the residue is used for preparing the rice protein beverage, and the filtrate obtained by secondary pressing is separately collected and used for adjusting the sugar degree when the yellow wine is brewed.
In the step (c), the rice protein beverage raw materials comprise 350g of residues of 280 plus materials, 0.3-0.6g of gellan gum, 0.3-0.6g of agar, 0.8-1.2g of monoglyceride, 0.2-0.4g of sodium benzoate, 0.2-0.4g of potassium sorbate, 0.05-0.1g of edible essence, 1-20g of sweetening agent and 750ml of rice soaking water of 650 plus materials.
In the step (c), adding 0.2g of active dry yeast into each kg of saccharification liquid with the sugar degree of 26 DEG Brix; the 40 ° Brix saccharification liquid is added at a ratio of 0.4kg40 ° Brix saccharification liquid per kg of 26 ° Brix saccharification liquid.
In the step (c), the activation method of the active dry yeast comprises the following steps: sucrose water with a concentration of 5 wt% 10 times the mass of the active dry yeast was added to the active dry yeast and activated at 37 ℃ for 20 min.
The beneficial effects of the invention are:
1. the added value of wine-making enterprises is improved, about 1 ton of high-nutrition and high-dietary fiber polypeptide beverage can be produced simultaneously by processing 1 ton of raw material rice in a winery, and the beverage can be used as a milk substitute for breakfast or a diet supplement beverage for patients with diabetes and obesity;
2. the utilization rate of wine brewing raw materials is improved, and the serious problem that 7% of raw material rice is lost in the traditional rice soaking operation is solved;
3. the brewed yellow wine has better, fresh, cool and sweet taste, clear and transparent wine color and extremely good luster;
4. the production process does not produce high-pollution rice milk wastewater, reduces the wastewater treatment cost and is environment-friendly.
Drawings
FIG. 1 is a view showing the structure of a fermenter according to the present invention;
FIG. 2 is an enlarged view taken at A in FIG. 1;
FIG. 3 is a bottom view of the inner lid of the fermenter according to the present invention;
FIG. 4 is a top view of the cylinder of the fermenter according to the present invention.
In the figure: the device comprises a frame 1, a connecting plate 11, an external connecting pipe 12, a barrel 2, a step ring 21, a notch 22, a discharge pipe 23, a slide rail structure 24, an inner cover 3, a ball 31, a latch 32, a feed inlet 33, an outer cover 4, a feed pipe 41, a first paddle 5, a motor 51, a second paddle 6, a transmission mechanism 7, a first gear 71, a gear ring 72, a second gear 73, a mounting rack 74, a rotating shaft 75, a convex ring part 76, a support 8, a bevel gear structure 9, an A bevel gear 91 and a B bevel gear 92.
Detailed Description
The invention is further described with reference to the accompanying drawings and the detailed description below:
example 1
A method for preparing rice protein beverage and refreshing yellow wine comprises the following steps:
(a) and (3) crosslinking: sieving, soaking, steaming and boiling rice grains, cooling, adding glutamine transaminase solution, and keeping at 45 deg.C for 1-6 hr to crosslink grain protein to reduce the amount of soluble protein entering into subsequent saccharification liquid; in the step, soaking rice water after soaking is reserved for standby;
the rice-containing grains comprise 70-80 wt% of rice and the balance of a mixture of sorghum, millet and yellow rice in any ratio, wherein the mass of the rice-containing grains is 100%; the rice is one or more of semen oryzae Sativae, semen oryzae, and Oryza Glutinosa. The sieving function is dust removal and impurity removal.
When soaking, 0.4kg of brewing water is sprayed to each kg of rice-containing grains for soaking for 1-2h, so that the brewing water is fully absorbed. When cooking, the rice grains are translucent and have no sandwich, and after cooking, the rice grains are cooled to 45 ℃.
The dosage ratio of glutamine transaminase, solvent and raw material rice-containing grains in the glutamine transaminase solution is (0.25-5) g: 1 kg: 1 kg; the solvent is brewing water.
(b) Saccharification: and (3) after crosslinking, adding a saccharifying enzyme, a liquefying enzyme and an edible lactic acid composite solution, fully stirring, and carrying out enzymolysis for 1-6 hours at the temperature of 60 ℃. The dosage ratio of the saccharifying enzyme, the liquefying enzyme, the edible lactic acid, the solvent and the raw materials containing the rice grains in the compound solution is (0.1-5) g: (0.1-5) g: (1-3) g: 200 ml: 1 kg. The solvent is brewing water.
Squeezing and filtering the saccharified rice-containing grains, respectively collecting residues and saccharified liquid, and controlling the sugar degree of the saccharified liquid to be 40 DEG Brix; in the step, the obtained residue can be added with equal amount of water and uniformly stirred, and then is subjected to secondary pressing, the residue is used for preparing the rice protein beverage, filtrate obtained by secondary pressing is separately collected and is used for adjusting the sugar degree when yellow wine is brewed, and the sugar degree of the filtrate is about 15 DEG Brix.
(c) Uniformly mixing 350g of residues obtained in 280-charge mode, 750ml of rice soaking water obtained in 650-charge mode, 0.3-0.6g of gellan gum, 0.3-0.6g of agar, 0.8-1.2g of monoglyceride, 0.2-0.4g of sodium benzoate, 0.2-0.4g of potassium sorbate, 0.05-0.1g of edible essence and 1-20g of sweetening agent, grinding by a colloid mill, filtering by a 200-mesh sieve, homogenizing under high pressure at 25MPa, filling, and sterilizing at 120 ℃ to obtain a rice protein beverage;
adjusting the sugar degree of the obtained part of saccharified liquid to 26 ° Brix, and keeping the sugar degree of the rest part at 40 ° Brix; feeding the saccharified liquid with the sugar degree of 26 DEG Brix into a fermentation tank, adding activated active dry yeast (0.2 g of active dry yeast is added into each kg of saccharified liquid with the sugar degree of 26 DEG Brix), fermenting, adding the saccharified liquid with the sugar degree of 40 DEG Brix (0.4 kg of saccharified liquid with the sugar degree of 40 DEG Brix is added into each kg of saccharified liquid with the sugar degree of 26 DEG Brix) on the third day when the fermentation process enters a main fermentation stage (the main fermentation stage is performed after the yeast is added for 6-12 hours), continuing fermenting for 1 week, pumping the obtained fermented mash into another fermentation tank, fermenting for 3-4 weeks, filtering, decocting, filling in a jar, and aging to obtain the fresh yellow wine. The activation method of the active dry yeast comprises the following steps: sucrose water with a concentration of 5 wt% 10 times the mass of the active dry yeast was added to the active dry yeast and activated at 37 ℃ for 20 min.
Examples 2 to 15
Rice protein beverage and refreshing yellow wine were prepared by the method of example 1, and the raw material formulation of the cross-linked, saccharified, and rice protein beverage of each example is shown in Table 1-2.
TABLE 1
TABLE 2
The rice protein beverages and the refreshing yellow wine obtained in examples 1 to 15 were tested to have the performance indexes shown in tables 3 to 4.
TABLE 3
TABLE 4
As can be seen from tables 3-4, the prepared product meets the corresponding index standard, the total acid of the traditional yellow wine is usually 3.0-7.0, the g/L of calcium oxide is less than or equal to 1, the transparency and the luster are poor, the color is from yellow brown to dark brown, the taste is relatively complex, and the problem is serious in the first place, and the refreshing yellow wine has obvious advantages compared with the traditional yellow wine.
During the production of yellow wine fermentation, the raw materials need to be uniformly mixed and blended at random in the subsequent fermentation process, so that the yeast inside can be fermented more uniformly. Although current fermenting installation can carry out simple stirring work to the raw materials, can't carry out abundant homogeneous mixing with multiple raw materials, and the material sinks the end easily for the fermentation is inhomogeneous, has reduced follow-up yellow wine fermentation's efficiency, has also reduced the output of yellow wine simultaneously, influences the productivity.
As shown in fig. 1 to 4, the fermentation tank used in the embodiment of the present invention includes a frame 1, a tank body and a stirring mechanism disposed in the tank body, wherein the tank body includes a cylinder portion 2 rotatably mounted on the frame 1, an inner cover 3 fixed in an inner cavity of the cylinder portion 2, and an outer cover 4 fixed on the frame 1, the outer cover 4 covers a cylinder opening of the cylinder portion 2 and is rotatably connected with the cylinder portion 2, the stirring mechanism includes a first paddle 5 and at least two second paddles 6 disposed at a lower portion of the cylinder portion 2, the at least two second paddles 6 are uniformly distributed at a circumference, the first paddle 5 and the second paddles 6 are disposed perpendicular to each other, the first paddle 5 drives the second paddles 6 to circumferentially rotate on a vertical plane while rotating horizontally and the first paddle 5 also drives the cylinder portion 2 to rotate reversely through a transmission mechanism 7 while rotating horizontally and circumferentially. The first paddles 5 are arranged longitudinally, and the second paddles 6 are arranged transversely.
The barrel part 2 is internally and fixedly provided with a support 8, the upper part of the support 8 is a hollow box body, the box body is fixedly connected with the barrel part 2 through a connecting rod, the lower end of the shaft part of the first paddle 5 is rotatably arranged on the support 8 in a penetrating way (namely arranged on the hollow box body part), the shaft of the second paddle 6 is rotatably arranged in the inner cavity of the support 8 in a penetrating way, and the shaft part of the first paddle 5 is in transmission connection with the shaft part of the second paddle 6 through a bevel gear structure 9. The lower end of the shaft part of the first paddle 5 is fixedly provided with an A bevel gear 91, the shaft of the second paddle 6 is fixedly provided with a B bevel gear 92, and the A bevel gear 91 is meshed with the B bevel gear 92.
The transmission mechanism 7 is arranged between the inner cover 3 and the outer cover 4. The transmission mechanism 7 comprises a first gear 71 fixedly arranged at the upper end of the shaft part of the first paddle 5 and a gear ring 72 fixed on the inner cover 3, the first gear 71 and the gear ring 72 are arranged concentrically inside and outside, the transmission mechanism 7 further comprises at least two second gears 73 circumferentially distributed on the outer ring of the first gear 71, and the second gears 73 are simultaneously meshed with the first gear 71 and the gear ring 72. The first gear 71, the second gear 73 and the gear ring 72 are distributed as inner and outer rings.
A plurality of mounting brackets 74 are fixedly mounted on the outer cover 4, the mounting brackets 74 are of a hollow structure, the mounting brackets 74 are circumferentially distributed on the outer ring of the upper circumferential end of the first paddle 5, a rotating shaft 75 is arranged in the mounting brackets 74 in a penetrating mode, and the rotating shaft 75 is fixedly connected with the second gears 73 in a one-to-one correspondence mode. The number of the rotating shaft 75 is the same as that of the second gear 73, the upper end of the rotating shaft 75 is rotatably connected to the mounting frame 74, and the second gear 73 is fixedly arranged at the lower end of the rotating shaft 75.
The outer wall of the middle of the rotating shaft 75 protrudes to form an annular convex ring part 76, the rotating shaft 75 penetrates through the lower part of the mounting frame 74 and the inner cavity of the mounting frame 74 and then is rotatably mounted on the upper part of the mounting frame 74, the convex ring part 76 is arranged in the inner cavity of the mounting frame 74, and the convex ring part 76 and the lower part of the mounting frame 74 are vertically arranged and are connected in a circumferential sliding mode.
The first paddle 5 is driven to rotate by a motor 51. First oar 5 rotates respectively and passes enclosing cover 4, inner cup 3, first oar 5 passes through the bearing rotation with enclosing cover 4 and is connected, first oar 5 is connected with 3 circumferential direction of inner cup through round ball 31.
The inner lid 3 is circumferentially engaged with the inner wall of the cylinder 2. Protruding formation step ring 21 in section of thick bamboo portion 2 inner wall, the circumference distributes on step ring 21 has breach 22, the circumference distributes around the lower surface of inner cup 3 has latch 32, inner cup 3 crimping is on step ring 21 and latch 32 card is gone into breach 22. Through this setting for step ring 21 can support inner cup 3, can make first oar 5 again simultaneously drive section of thick bamboo portion 2 through inner cup 3 and rotate.
The outer cover 4 is connected with the upper end of the barrel part 2 in a sliding mode through a sliding rail structure 24, and the outer cover 4 is sealed with the upper end of the barrel part 2 through a sealing ring.
Be equipped with inlet pipe 41 on the enclosing cover 4, be equipped with feed inlet 33 on the inner cup 3, relative setting about inlet pipe 41 and feed inlet 33.
The middle of the bottom of the barrel part 2 is provided with a discharge pipe 23, the frame 1 comprises a transverse connecting plate 11 arranged at the bottom of the frame, the discharge pipe 23 rotatably penetrates through the connecting plate 11, an external connecting pipe 12 is fixedly arranged below the connecting plate 11, and the discharge pipe 23 partially extends into the external connecting pipe 12.
During fermentation, the motor 51 drives the first paddle 5 to rotate, meanwhile, the first paddle 5 drives the gear ring 72 to rotate through the first gear 71 and the second gear 73 so as to drive the barrel part 2 to rotate reversely through the inner cover 3, meanwhile, the first paddle 5 drives the B bevel gear 92 to drive the second paddle 6 to rotate through the A bevel gear 91, and the device realizes rapid and uniform mixing of raw materials in the initial stirring and subsequent fermentation processes through the relative circumferential rotation of the first paddle 5 and the barrel part 2 and the overturning of the second paddle 6 in the raw material adding process and the fermentation process. The yellow wine was brewed by the method of example 1 and the conventional fermentation apparatus, and as a comparative example, it was found that the fermentation time could be shortened by 10% and the yield increased by 8.7% by using the modified fermentation tank.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A method for preparing rice protein beverage and refreshing yellow wine is characterized in that: the method comprises the following steps:
(a) and (3) crosslinking: sieving grain containing rice, soaking, steaming, cooling, adding glutamine transaminase solution, and maintaining at 45 deg.C to crosslink grain protein; in the step, soaking rice water after soaking is reserved for standby;
(b) saccharifying and squeezing: after the crosslinking is finished, adding saccharifying enzyme, liquefying enzyme and edible lactic acid composite solution for enzymolysis; squeezing and filtering saccharified rice-containing grains, respectively collecting residue and saccharified liquid, and controlling the saccharified liquid to have a sugar degree of 40 ° Brix;
(c) preparing rice protein beverage and fresh yellow wine: mixing the residue, rice soaking water, gellan gum, agar, monoglyceride, sodium benzoate, potassium sorbate, edible essence, and sweetener, grinding with colloid mill, filtering, homogenizing under high pressure, bottling, and sterilizing to obtain rice protein beverage;
adjusting the sugar degree of the obtained part of saccharified liquid to 26 ° Brix, and keeping the sugar degree of the rest part at 40 ° Brix; and (3) conveying the saccharified liquid with the sugar degree of 26 DEG Brix into a fermentation tank, adding activated active dry yeast for fermentation, supplementing the saccharified liquid with the sugar degree of 40 DEG Brix on the third day of the main fermentation stage in the fermentation process, continuing fermentation, pumping the obtained fermented mash into another fermentation tank for after-fermentation, and filtering, decocting, filling into a jar and aging to obtain the refreshing yellow wine.
2. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (a), the rice-containing grains comprise 70-80 wt% of rice and the balance of a mixture of sorghum, millet and yellow rice in any ratio, wherein the mass of the rice-containing grains is 100%; the rice is one or more of semen oryzae Sativae, semen oryzae, and Oryza Glutinosa.
3. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (a), during soaking, 0.4kg of brewing water is sprayed to each kg of rice-containing grains for soaking for 1-2h and soaking for 1-2 h.
4. The method for preparing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (a), the dosage ratio of the glutamine transaminase and the solvent in the glutamine transaminase solution to the raw material rice-containing grains is (0.25-5) g: 1 kg: 1 kg.
5. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (b), the dosage ratio of the saccharifying enzyme, the liquefying enzyme, the edible lactic acid, the solvent and the raw material containing rice grains in the composite solution is (0.1-5) g: (0.1-5) g: (1-3) g: 200 ml: 1 kg.
6. The method for preparing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (b), the obtained residue can be added with equal amount of water and uniformly stirred, and then secondary pressing is carried out, the residue is used for preparing the rice protein beverage, and the filtrate obtained by secondary pressing is separately collected and used for adjusting the sugar degree when the yellow wine is brewed.
7. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (c), the rice protein beverage raw materials comprise 350g of residues of 280 plus materials, 0.3-0.6g of gellan gum, 0.3-0.6g of agar, 0.8-1.2g of monoglyceride, 0.2-0.4g of sodium benzoate, 0.2-0.4g of potassium sorbate, 0.05-0.1g of edible essence, 1-20g of sweetening agent and 750ml of rice soaking water of 650 plus materials.
8. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (c), adding 0.2g of active dry yeast into each kg of saccharification liquid with the sugar degree of 26 DEG Brix; the 40 ° Brix saccharification liquid is added at a ratio of 0.4kg40 ° Brix saccharification liquid per kg of 26 ° Brix saccharification liquid.
9. The method for producing rice protein beverage and refreshing yellow wine according to claim 1, wherein the method comprises the following steps: in the step (c), the activation method of the active dry yeast comprises the following steps: sucrose water with a concentration of 5 wt% 10 times the mass of the active dry yeast was added to the active dry yeast and activated at 37 ℃ for 20 min.
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