CN115968987A

CN115968987A - Foaming brown rice plant protein beverage and preparation method thereof

Info

Publication number: CN115968987A
Application number: CN202211586770.XA
Authority: CN
Inventors: 王辉; 徐致远; 刘振民
Original assignee: Bright Dairy and Food Co Ltd
Current assignee: Bright Dairy and Food Co Ltd
Priority date: 2022-12-09
Filing date: 2022-12-09
Publication date: 2023-04-18
Anticipated expiration: 2042-12-09
Also published as: CN115968987B

Abstract

The invention relates to the technical field of food, in particular to a foaming brown rice plant protein beverage and a preparation method thereof, wherein the raw materials comprise 10 to 12 percent of brown rice powder, 3.0 to 3.5 percent of vegetable oil, 3.0 to 3.5 percent of rice protein, 0.20 to 0.25 percent of microcrystalline cellulose colloid, 0.05 to 0.07 percent of dipotassium hydrogen phosphate, 0.06 to 0.08 percent of tricalcium phosphate, 0.012 to 0.015 percent of gellan gum, 0.03 to 0.04 percent of alpha-amylase, 0.08 to 0.1 percent of glucoamylase and water, and the percentages are mass percentages; the preparation method comprises mixing part of alpha-amylase, water and brown rice powder, gelatinizing, adding the rest alpha-amylase and glucoamylase, and performing enzymolysis; simultaneously mixing rice protein and water; mixing the two parts of mixture with the rest raw materials; the obtained product has good foaming performance, stable foam holding and no foam recess in a short time.

Description

Foaming brown rice plant protein beverage and preparation method thereof

Technical Field

The invention relates to the technical field of food, and particularly relates to a foaming brown rice plant protein beverage and a preparation method thereof.

Background

The coffee consumption of Chinese consumers tends to be mature, and the demand is increasing day by day. Along with the steady expansion of the market scale of coffee, the varieties of coffee are increasingly diversified, the proportion of the varieties of capsule coffee, filter coffee, coffee liquid and the like is gradually improved, and the consumption scale is increased in an explosive manner. Oatly and vitamin milk successively provided oat milk and soymilk specially used by coffee makers, and have already been well applied to coffee chain shops such as Starbucks and Tim Hortons to replace milk to make drinks. Although vegetable protein products have been the focus of consumers, the choice of vegetable protein drinks for use in coffee is currently very limited in terms of replacing milk bases, only the two categories of soy milk and oat milk above, and the range of choices available to consumers is small.

The brown rice is whole grain which is remained except the outer shell, has complete vitality and is rich in dietary fiber and mineral substances. About 64% of the nutrients in brown rice are accumulated in the seed coat and germ. Brown rice has more nutrient functional factors than polished rice, such as: glutathione can improve the activity of brain cells, plays a role in detoxifying and expelling toxin, has an active oxidation effect, and has the content of about 3.64mg/100g in brown rice and trace amount in polished rice; the gamma-oryzanol has the effects of reducing blood fat, resisting oxidation, resisting aging, removing free radicals and the like, the content of the gamma-oryzanol in the brown rice cortex is 30-50 mg/100g, and the content of the gamma-oryzanol in the polished rice is only 3-6 mg/100g; gamma-aminobutyric acid (GABA) has the effects of increasing the oxygen content of blood, improving brain activity and invigorating blood vessels, has certain effects of improving liver and kidney functions and promoting alcohol metabolism so as to prevent obesity and inhibit hyperlipidemia, and contains about 3.8mg/100g in brown rice and only 1.5mg/100g in polished rice. However, the brown rice still has partial outer layer tissue after shelling, so the brown rice has rough taste, compact texture, time-consuming cooking and not good taste as the polished rice, and is not popular with the public.

Although the brown rice has high nutritive value, the brown rice has poor taste, contains more crude fibers and is not easy to digest, so the use value of the brown rice is low, and the utilization of the brown rice in foods is limited. At present, although brown rice plant protein beverage products exist in the market, brown rice plant protein beverages with foaming function for matching coffee are not available. Therefore, the brown rice plant protein beverage with the foaming function is used together with coffee or milk tea, so that the diversified consumption requirements of the brown rice plant protein beverage are expanded.

Disclosure of Invention

The invention provides a foaming brown rice vegetable protein beverage and a preparation method thereof, and the prepared product has good foaming performance in the shelf life, fine foam and stable foam holding, and the foam can not be sunken within 20min. The double enzymolysis process and the special formula design solve the problems that the brown rice is rough and not fine enough in taste, the flavor is difficult to match with coffee coordinately, and the brown rice milk foam can be used for making milk foam with fancy coffee and provides more choices for enthusiasts of plant-based products. Solves the problem that the product is easy to generate protein denaturation to cause coking and pipe pasting after tubular UHT sterilization.

The invention adopts the following technical scheme to solve the technical problems:

the invention adopts one of the technical schemes: the preparation method of the foaming brown rice plant protein beverage is provided, the raw materials of the foaming brown rice plant protein beverage comprise 10-12% of brown rice powder, 3.0-3.5% of plant oil, 3.0-3.5% of rice protein, 0.20-0.25% of microcrystalline cellulose colloid, 0.05-0.07% of dipotassium hydrogen phosphate, 0.06-0.08% of tricalcium phosphate, 0.012-0.015% of gellan gum, 0.03-0.04% of alpha-amylase, 0.08-0.1% of glucoamylase and water which is supplemented to 100%, and the percentage is that each raw material accounts for the total mass percentage of the raw materials;

the preparation method comprises the following steps:

(1) Mixing part of alpha-amylase, water and brown rice powder, and gelatinizing to obtain feed liquid A;

(2) Mixing the feed liquid A, the residual alpha-amylase and glucoamylase for enzymolysis to obtain feed liquid B;

(3) Mixing rice protein and water to obtain feed liquid C;

(4) Mixing the feed liquid B, the feed liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid, homogenizing, and cooling to obtain feed liquid D;

(5) Standardizing the material liquid D, homogenizing, sterilizing, cooling, and packaging.

In the invention, the brown rice powder is prepared by baking and micronizing brown rice particles, preferably: baking the raw brown rice particles at 150 deg.C for 10min, and micronizing to 400 mesh or more, i.e. not less than 400 mesh.

The protein content of the rice protein is more than or equal to 85 percent, and the fineness is more than or equal to 600 meshes.

The enzyme activity of the alpha-amylase is more than or equal to 480KNU-B/g; the enzyme activity of the glucoamylase is more than or equal to 300AGU/g.

The tricalcium phosphate is selected conventionally in the field, and the particle size is less than or equal to 10 mu m. The dipotassium phosphate is a food grade raw material which is conventional in the field.

The vegetable oil is of conventional choice in the art, preferably canola oil.

The gellan gum is a high acyl gellan gum conventional in the art. The microcrystalline cellulose colloid is a mixture of microcrystalline cellulose and carboxymethyl cellulose, wherein the content of the microcrystalline cellulose is 88-92%, and the balance is sodium carboxymethyl cellulose.

In the present invention, the step (1) further comprises: mixing part of alpha-amylase, water and brown rice powder, and gelatinizing to obtain feed liquid A. In the step (1), the part of alpha-amylase is 1/3-1/2 of the addition amount of the alpha-amylase. The methods and conditions of mixing are conventional in the art. The mixing temperature is preferably 70 to 75 ℃, more preferably 73 ℃; the mixing time is preferably 5 to 10 minutes, more preferably 8 minutes; the mixing is preferably stirring mixing. The gelatinization is heat preservation stirring. The gelatinization temperature is preferably 85-90 ℃, and more preferably 87 ℃; the time for the gelatinization is preferably 5 to 10 minutes, more preferably 8 minutes.

In the present invention, the step (2) further comprises: mixing the feed liquid A, the residual alpha-amylase and glucoamylase for enzymolysis to obtain feed liquid B. In the step (2), the method and conditions of the mixed enzymolysis are conventional in the field. The temperature of the mixed enzymolysis is preferably 55-60 ℃, and more preferably 58 ℃; the time of the mixed enzymolysis is preferably 80 to 90 minutes, more preferably 85 minutes; the mixed enzymolysis is preferably stirring mixed enzymolysis, and the enzymolysis end point is that the DE value of the glucose equivalent concentration is 5.5-6.5%.

In the present invention, the step (3) further comprises: mixing rice protein and water to obtain feed liquid C. In step (3), the mixing method and conditions are conventional in the art. The mixing temperature is preferably 40 to 45 ℃, more preferably 43 ℃; the mixing time is preferably 20 to 25 minutes, more preferably 23 minutes; the mixing is preferably stirring mixing.

In the present invention, the step (4) further comprises: and mixing the material liquid B, the material liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid, homogenizing, and cooling to obtain a material liquid D. In step (4), the mixing methods and conditions are conventional in the art. The mixing temperature is preferably 65 to 70 ℃, more preferably 68 ℃; the mixing time is preferably 20 to 25 minutes, more preferably 23 minutes; the mixing is preferably stirring mixing. The homogenizing temperature is preferably 65-70 ℃, and more preferably 68 ℃; the homogenizing pressure is preferably 8 to 12MPa, and more preferably 10MPa. The cooling is conventional in the art, preferably the temperature is reduced to 2 to 8 deg.C, more preferably 4 deg.C.

In the present invention, the step (5) further comprises: standardizing the material liquid D, homogenizing, sterilizing, cooling, and packaging. In the step (5), the standardization is that the feed liquid is mixed and stirred for 5-10 min after being complemented by water. The homogenizing temperature is preferably 60-65 ℃, and more preferably 63 ℃; the homogenizing pressure is preferably 20 to 25MPa, more preferably 23MPa. The sterilization method and conditions are conventional in the field, and the sterilization method is tubular ultra-high temperature sterilization. The ultra-high temperature sterilization temperature can be 135-140 ℃ (for example 137 ℃). The duration of the ultra-high temperature sterilization may be 4 to 6 seconds (e.g., 5 seconds). The cooling is conventional in the art, preferably the final product temperature is reduced to 25-30 deg.C, more preferably 25 deg.C. The filling is aseptic filling as is conventional in the art.

The second technical scheme of the invention is as follows: provides the foaming brown rice plant protein beverage prepared by the preparation method. On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The equipment and raw materials used in the present invention are commercially available.

The positive progress effects of the invention are as follows:

(1) The product prepared by the invention has good foaming performance in shelf life, fine foam and stable foam holding, and the foam can not be sunken within 20min.

(2) The product prepared by adopting the double enzymolysis process and the special formula design has fine, smooth and fresh and sweet taste, soft rice aroma and no peculiar smell, and solves the problems that the brown rice has rough, not fine and smooth taste, and the flavor is difficult to be matched with coffee harmoniously. When the coffee milk foam is used for making the milk foam from the fancy coffee, the coffee milk foam is combined with the coffee to have harmonious flavor, so that more choices are provided for enthusiasts of plant-based products.

(3) The invention solves the problem that rice protein denaturation is easy to occur to cause scorching and pipe pasting of the product after tubular UHT sterilization.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the invention thereto. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

In the examples below, brown rice flour was purchased from Xuzhou green garden food Co., ltd; rice protein was purchased from zending corporation; microcrystalline cellulose gum was purchased from JRS, germany; alpha-amylase and glucoamylase were purchased from novacin (china) biotechnology limited; canola oil, a low erucic acid refined seed oil, was purchased from ashenscarl (zhang ) limited; high acyl gellan gum was purchased from sbikagaco; dipotassium hydrogen phosphate and tricalcium phosphate were purchased from Yinglefu (Taicang) food additive manufacturing Co., ltd.;

example 1

1. A raw material formula of a preparation method of a bubble brown rice plant protein beverage (see table 1) is as follows:

table 1 raw material recipe of example 1

The preparation method comprises the following steps:

(1) Mixing part of alpha-amylase (1/3 of the amount of alpha-amylase), water and brown rice powder (70 deg.C, 5 min), and gelatinizing (85 deg.C, 5 min) to obtain feed liquid A.

(2) Mixing the solution A, the rest alpha-amylase and glucoamylase, and performing enzymolysis (55 deg.C, 80 min) to obtain solution B.

(3) Mixing rice protein and water (40 deg.C, 20 min) to obtain feed liquid C.

(4) Mixing the material liquid B, the material liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid (65 ℃,20 min), homogenizing (65 ℃,8 MPa), and cooling (2 ℃) to obtain a material liquid D.

(5) Standardizing the material liquid D (adding water and stirring for 5 min), homogenizing (60 deg.C, 20 MPa), sterilizing (135 deg.C, 4 s), cooling (25 deg.C), and packaging.

The content indexes of protein, fat and calcium in the final product of the embodiment are as follows:

item	Per 100mL
		Protein	3.25g
Fat	3.27g
		DE value

The protein is detected according to the first method of national standard GB 5009.5; the fat is detected according to the third method of national standard GB 5009.6; the DE value was determined according to 6.3 in the national standard GB/T20882.2-2021. The same applies to the following examples.

Example 2

1. A raw material formula of a preparation method of a bubble brown rice plant protein beverage (see table 2) is as follows:

table 2 raw material recipe of example 2

The preparation method comprises the following steps:

(1) Mixing part of alpha-amylase (1/2 of the addition amount of the alpha-amylase), water and brown rice powder (75 ℃,10 min), and gelatinizing (90 ℃,10 min) to obtain feed liquid A.

(2) Mixing the material liquid A, the rest alpha-amylase and glucoamylase for enzymolysis (60 deg.C, 90 min) to obtain material liquid B.

(3) Mixing rice protein and water (45 deg.C, 25 min) to obtain feed liquid C.

(4) Mixing the material liquid B, the material liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid (70 ℃,25 min), homogenizing (70 ℃,12 MPa), and cooling (6 ℃) to obtain a material liquid D.

(5) Standardizing the material liquid D (adding water and stirring for 10 min), homogenizing (65 deg.C, 25 MPa), sterilizing (140 deg.C, 6 s), cooling (30 deg.C), and packaging.

item	Per 100mL
		Protein	3.81g
Fat	3.82g

Example 3

1. A raw material formula of a preparation method of a bubble brown rice plant protein beverage (see table 3) is as follows:

table 3 raw material recipe of example 3

The preparation method comprises the following steps:

(1) Mixing part of alpha-amylase (1/3 of the addition amount of alpha-amylase), water and brown rice powder (70 deg.C, 10 min), and gelatinizing (85 deg.C, 10 min) to obtain feed liquid A.

(2) Mixing the material liquid A, the rest alpha-amylase and glucoamylase for enzymolysis (55 deg.C, 90 min) to obtain material liquid B.

(3) Mixing rice protein and water (40 deg.C, 25 min) to obtain feed liquid C.

(4) Mixing the material liquid B, the material liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid (65 ℃,25 min), homogenizing (65 ℃,12 MPa), and cooling (6 ℃) to obtain a material liquid D.

(5) Standardizing the material liquid D (adding water and stirring for 5 min), homogenizing (60 deg.C, 25 MPa), sterilizing (135 deg.C, 6 s), cooling (25 deg.C), and packaging.

The indexes of protein, fat and calcium contents in the final product of the embodiment are as follows:

item	Per 100mL
		Protein	3.25g
Fat	3.77g

Example 4

1. A raw material formula of a preparation method of a bubble brown rice plant protein beverage (see table 4) is as follows:

table 4 raw material recipe of example 4

The preparation method comprises the following steps:

(1) Mixing part of alpha-amylase (1/2 of the addition amount of alpha-amylase), water and brown rice powder (75 deg.C, 5 min), and gelatinizing (90 deg.C, 5 min) to obtain feed liquid A.

(2) Mixing the material solution A, the rest alpha-amylase and glucoamylase for enzymolysis (60 deg.C, 80 min) to obtain material solution B.

(3) Mixing rice protein and water (45 deg.C, 20 min) to obtain feed liquid C.

(4) Mixing the material liquid B, the material liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid (70 ℃,20 min), homogenizing (70 ℃,8 MPa), and cooling (2 ℃) to obtain a material liquid D.

(5) Standardizing the material liquid D (adding water and stirring for 10 min), homogenizing (65 deg.C, 20 MPa), sterilizing (140 deg.C, 4 s), cooling (25 deg.C), and packaging.

item	Per 100mL
		Protein	3.81g
Fat	3.32g

The protein is detected according to the first method of national standard GB 5009.5; the fat is detected according to the third method of national standard GB 5009.6; the DE value was determined according to 6.3 of the national standard GB/T20882.2-2021. The following examples are the same.

Example 5

1. A raw material formula of a preparation method of a bubble brown rice plant protein beverage (see table 5) is as follows:

table 5 raw material recipe of example 5

The preparation method comprises the following steps:

(1) Mixing part of alpha-amylase (5/12 of the addition amount of the alpha-amylase), water and brown rice powder (73 deg.C, 8 min), and gelatinizing (87 deg.C, 8 min) to obtain feed liquid A.

(2) Mixing the material liquid A, the rest alpha-amylase and glucoamylase for enzymolysis (58 deg.C, 85 min) to obtain material liquid B.

(3) Mixing rice protein and water (43 deg.C, 23 min) to obtain feed liquid C.

(4) Mixing the material liquid B, the material liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid (68 ℃,23 min), homogenizing (68 ℃,10 MPa), and cooling (4 ℃) to obtain a material liquid D.

(5) Standardizing the material liquid D (adding water and stirring for 7 min), homogenizing (63 deg.C, 23 MPa), sterilizing (137 deg.C, 5 s), cooling (27 deg.C), and packaging.

item	Per 100mL
		Protein	3.49g
Fat	3.50g

The protein is detected according to the first method of national standard GB 5009.5; the fat is detected according to the third method of national standard GB 5009.6; the DE value was determined according to 6.3 of the national standard GB/T20882.2-2021. The same applies to the following examples.

Example 6

1. A raw material formula of a preparation method of a bubble brown rice plant protein beverage (see table 6) is as follows:

table 6 raw material recipe of example 6

The preparation method comprises the following steps:

(1) Mixing part of alpha-amylase (1/2 of the addition amount of alpha-amylase), water and brown rice powder (78 deg.C, 7 min), and gelatinizing (88 deg.C, 7 min) to obtain feed liquid A.

(2) Mixing the material solution A, the rest alpha-amylase and glucoamylase for enzymolysis (57 deg.C, 85 min) to obtain material solution B.

(3) Mixing rice protein and water (42 deg.C, 22 min) to obtain feed liquid C.

(4) Mixing the material liquid B, the material liquid C, the vegetable oil, the dipotassium phosphate, the tricalcium phosphate, the gellan gum and the microcrystalline cellulose colloid (67 ℃,22 min), homogenizing (67 ℃,10 MPa), and cooling (4 ℃) to obtain a material liquid D.

(5) Standardizing the material liquid D (adding water and stirring for 8 min), homogenizing (62 deg.C, 22 MPa), sterilizing (138 deg.C, 5 s), cooling (25 deg.C), and packaging.

item	Per 100mL
		Protein	3.58g
Fat	3.60g

Comparative example 1

Comparative example 1, the process of pulverizing brown rice flour was changed to grinding (fineness will be less than 200 mesh), and the rest of the process steps and conditions were the same as in example 5.

The product of comparative example 1 has a heavy powder feel, and the temperature difference between milk and water is too large in the subsequent UHT process due to scorching of the burnt tube, so that continuous production cannot be carried out.

Comparative example 2

Comparative example 2, the rice protein was replaced with the remaining vegetable proteins such as pea protein, soy protein, wheat protein, etc., and the remaining process steps and conditions were the same as in example 5.

The product of the comparative example 2 has outstanding flavor of other proteins, so that the flavor of the other proteins is not coordinated with the coffee after being brewed, and the flavor of the other proteins can block the flavor of the coffee.

Comparative example 3

In comparative example 3, the fineness of rice protein was less than 600 mesh, and the remaining process steps and conditions were the same as in example 5.

The product of comparative example 3 had an obvious powdery feel and was not fine enough in mouthfeel.

Comparative example 4

Comparative example 4, step 1 without enzyme addition, all enzymes in step 2, the rest of the process steps and conditions were the same as example 6.

Comparative example 4 in the case of continuous production in a factory, a small amount of water could not be used to completely dissolve the brown rice flour and gelatinize it in step 1, and thus continuous mass production could not be achieved.

Comparative example 5

Comparative example 5, step 1, the gelatinization process was eliminated and the remaining process steps and conditions were the same as in example 6.

The product of comparative example 5 showed a powdery taste slowly in the mouth during the shelf life, and the longer the time, the stronger the powdery taste.

Comparative example 6

Comparative example 6, without addition of microcrystalline cellulose or instead of other colloids, such as: one or more of carrageenan, xanthan gum, pectin, locust bean gum and the like, and the rest of the process steps and conditions are the same as those in example 5.

Comparative example 7

Comparative example 7 no gellan gum was added or instead, other colloids such as: one or more of carrageenan, xanthan gum, pectin, locust bean gum, guar gum, sodium alginate and acacia gum, and the rest of the process steps and conditions are the same as in example 5.

Comparative example 8

Comparative example 8, tricalcium phosphate was not added or replaced by other phosphates such as: one or more of sodium hexametaphosphate, sodium tripolyphosphate and disodium hydrogen phosphate, and the rest of the process steps and conditions are the same as those in example 5.

Comparative example 9

Comparative example 9, the mixing temperature of step (3) was lower or higher than 40 to 45 ℃, and the rest of the process steps and conditions were the same as in example 5.

Comparative example 10

Comparative example 10, the mixing temperature of step (4) was lower or higher than 65 to 70 ℃, and the rest of the process steps and conditions were the same as in example 5.

Comparative example 11

Comparative example 10, step (4) homogenization pressure is lower or higher than 10-12 ℃, and the rest of the process steps and conditions are the same as example 5.

Effects of the embodiment

"foaming performance" is used herein to describe the foaming capacity of a product, defined as 100 x (total dispersion volume-original liquid volume)/original liquid volume, with a larger value indicating a better foaming capacity of the product; "foam stability" is the degree of decrease in the total dispersion foam volume after 30 minutes of foam stabilization, and is defined as 100 (original dispersion volume-dispersion volume after 30 minutes)/original dispersion volume, with a smaller value indicating better foam stability; the foam system is generated by the following method: the aeration was terminated by steaming 240ml samples (0-4 ℃) with a Dalla Corte semi-automatic coffee machine to a sample temperature of 60 ℃. The evaluation results of foaming ability and foam stability are shown in Table 7.

TABLE 7 evaluation results of foaming ability and foam stability

Product(s)	Foaming Properties	Foam stability	Duration of foam
				Example 1	105	16	Greater than 20min
Example 2	116	11	Greater than 20min
				Example 3	112	13	Greater than 20min
Example 4	108	14	Greater than 20min
				Example 5	115	12	Greater than 20min
Example 6	115	12	Greater than 20min
				Great Oatly coffee maker	105	15	Greater than 20min
Comparative example 6	74	59	5min
				Comparative example 7	98	28	15min
Comparative example 8	82	45	10min
				Comparative example 9	96	35	13min
Comparative example 10	88	40	12min
				Comparative example 11	100	23	17min

As can be seen from table 7, the brown rice plant protein beverage product of the present invention has better foaming ability and better foam stability compared to the Oatly cafeteria, and the foam duration time of examples 1 to 6 and the Oatly cafeteria was over 20min. The foaming ability and the foam stability of comparative examples 6 to 11 are obviously inferior to those of the examples, and the foam duration time is less than 20min.

It should be understood that after reading the above description of the present invention, various changes or modifications can be made by those skilled in the art to the relevant conditions of the present invention, and these equivalents also fall within the scope of the appended claims of the present application.

Claims

1. A preparation method of a foaming brown rice plant protein beverage is characterized in that raw materials comprise 10 to 12 percent of brown rice powder, 3.0 to 3.5 percent of plant oil, 3.0 to 3.5 percent of rice protein, 0.20 to 0.25 percent of microcrystalline cellulose colloid, 0.05 to 0.07 percent of dipotassium phosphate, 0.06 to 0.08 percent of tricalcium phosphate, 0.012 to 0.015 percent of gellan gum, 0.03 to 0.04 percent of alpha-amylase, 0.08 to 0.1 percent of glucoamylase and water which is supplemented to 100 percent, wherein the percentages are mass percentages;

the preparation method comprises the following steps:

(3) Mixing rice protein and water to obtain feed liquid C;

2. The method of preparing the foamed brown rice plant protein beverage according to claim 1, wherein the brown rice flour is not less than 400 mesh brown rice flour; and/or the fineness of the rice protein is more than or equal to 600 meshes, and the protein content of the rice protein is more than or equal to 85%; and/or the particle size of the tricalcium phosphate is less than or equal to 10 mu m.

3. The method of preparing the foamed brown rice plant protein beverage in accordance with claim 2, wherein the brown rice flour is prepared by baking raw brown rice grains at 150 ℃ for 10min and then micronizing the same by a micronizer.

4. The method for preparing the foamed brown rice plant protein beverage in accordance with claim 1, wherein the enzymatic activity of the α -amylase is not less than 480KNU-B/g; the enzymatic activity of the glucoamylase is more than or equal to 300AGU/g.

5. The method of preparing the foamed brown rice plant protein beverage in accordance with claim 1, wherein the gellan gum is a high acyl gellan gum; the microcrystalline cellulose colloid is a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose, wherein the content of the microcrystalline cellulose is 88-92%, and the balance is the sodium carboxymethyl cellulose.

6. The method for preparing the foamed brown rice plant protein beverage as claimed in claim 1, wherein the partial α -amylase is added in an amount of 1/3 to 1/2 of the amount of the α -amylase in the step (1); the mixing is stirring mixing, the mixing temperature is 70-75 ℃, and the mixing time is 5-10 minutes; the gelatinization temperature is 85-90 ℃; the gelatinization time is 5-10 minutes.

7. The method for preparing the foamed brown rice plant protein beverage according to claim 1, wherein in the step (2), the enzymatic hydrolysis is stirring mixing enzymatic hydrolysis; the temperature of the enzymolysis is 55-60 ℃; the enzymolysis time is 80-90 minutes.

8. The method of preparing the foamed brown rice plant protein beverage in accordance with claim 1, wherein in the step (3), the mixing is stirring mixing; the mixing temperature is 40-45 ℃; the mixing time is 20 to 25 minutes.

9. The method of preparing the foamed brown rice plant protein beverage in accordance with claim 1, wherein in the step (4), the mixing is stirring mixing; the mixing temperature is 65-70 ℃; the mixing time is 20 to 25 minutes; the temperature of the homogenization is 65-70 ℃; the homogenizing pressure is 8-12 MPa; the cooling is to reduce the temperature to 2-8 ℃.

10. A foamed brown rice plant protein beverage produced by the production method according to any one of claims 1 to 9.