CN116250611A - Rice milk powder and preparation method thereof - Google Patents
Rice milk powder and preparation method thereof Download PDFInfo
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- CN116250611A CN116250611A CN202310220877.0A CN202310220877A CN116250611A CN 116250611 A CN116250611 A CN 116250611A CN 202310220877 A CN202310220877 A CN 202310220877A CN 116250611 A CN116250611 A CN 116250611A
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- 239000000843 powder Substances 0.000 title claims abstract description 127
- 235000020195 rice milk Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241000209094 Oryza Species 0.000 claims abstract description 84
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 84
- 235000009566 rice Nutrition 0.000 claims abstract description 84
- 238000002156 mixing Methods 0.000 claims abstract description 28
- 238000000227 grinding Methods 0.000 claims abstract description 21
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- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 16
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 16
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 16
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000001694 spray drying Methods 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 239000012530 fluid Substances 0.000 claims abstract description 13
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- 239000003240 coconut oil Substances 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 238000004537 pulping Methods 0.000 claims abstract description 8
- 229940088598 enzyme Drugs 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 239000004382 Amylase Substances 0.000 claims description 13
- 102000013142 Amylases Human genes 0.000 claims description 13
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- 235000019418 amylase Nutrition 0.000 claims description 13
- 230000009849 deactivation Effects 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 239000002245 particle Substances 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 5
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- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 26
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
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- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses rice milk powder and a preparation method thereof, wherein the preparation method comprises the following steps: s1, crushing; s2, enzymolysis; s3, inactivating enzyme; s4, pulping; s5, homogenizing; s6, blending; s7, homogenizing; s8, spray drying. S6, adding a blending agent into the homogenized grinding fluid in the blending step, wherein the blending agent comprises refined coconut oil, milk powder, dipotassium hydrogen phosphate and sodium hexametaphosphate; the addition of refined coconut oil is 25-35% of the mass of rice powder, the addition of milk powder is 8-15% of the mass of rice powder, the addition of dipotassium hydrogen phosphate is 1.5-2.0% of the mass of rice powder, and the addition of sodium hexametaphosphate is 0.2-0.5% of the mass of rice powder. The rice milk powder prepared by the method has nutrition and taste, and has good stability and brewing property.
Description
Technical Field
The invention particularly relates to rice milk powder and a preparation method thereof.
Background
The rice is a high-quality vegetable protein, contains abundant nutrients, and has the characteristics of low antigen and low sensitization. The rice aleurone layer contains microelements and proteins required by human body, and the rice also contains abundant nutrients such as carbohydrate, dietary fiber and the like, thus being suitable for the physiological needs of various consumers.
The rice milk powder is a new rice flour product, and the rice is generally prepared into the rice milk powder by adopting a fermentation process, for example, patent CN109511876A and CN111418760A already disclose a preparation method of the rice milk powder, and the flow is approximately as follows: soaking rice, pulping, filtering, sterilizing, performing enzymolysis, blending, homogenizing, concentrating and spray drying. Because of the characteristic of easy gelatinization of rice starch, the prior art controls the rice concentration to be lower during pulping to ensure the smooth performance of the subsequent steps of filtration and the like, but the feed liquid needs to be concentrated before spray drying to reduce the moisture in the feed liquid. In addition, the rice slurry is filtered to cause loss of a large amount of nutrients in the rice, and the rice milk powder is coarser in taste and poor in stability due to the filtering.
Disclosure of Invention
The invention aims to solve the technical problem of providing the preparation method of the rice milk powder which has nutrition and taste and good stability and is suitable for industrial production.
In order to solve the technical problems, the invention adopts the following technical scheme:
the first aspect of the invention provides a preparation method of rice milk powder, comprising the following steps:
s1, crushing: crushing rice to obtain rice powder;
s2, enzymolysis: mixing the rice powder, water and amylase to obtain an enzymolysis liquid;
s3, enzyme deactivation: enzyme deactivation is carried out after enzymolysis;
s4, pulping: grinding the enzyme-deactivated enzymolysis liquid to form grinding liquid;
s5, homogenizing: homogenizing the grinding fluid;
s6, blending: mixing and shearing the homogenized grinding fluid and a blending agent to obtain a blending fluid;
s7, homogenizing: homogenizing the blending solution;
s8, spray drying: spray drying the homogenized mixed solution to obtain the rice milk powder;
wherein the blending agent comprises refined coconut oil, milk powder, dipotassium hydrogen phosphate and sodium hexametaphosphate; the addition amount of refined coconut oil is 25-35% of the mass of the rice powder, the addition amount of milk powder is 8-15% of the mass of the rice powder, the addition amount of dipotassium hydrogen phosphate is 1.5-2.0% of the mass of the rice powder, and the addition amount of sodium hexametaphosphate is 0.2-0.5% of the mass of the rice powder.
Preferably, the refined coconut oil is added in an amount of 26-32% by mass of the rice flour, for example 26.5%, 27.0%, 27.5%, 28.0%, 28.5%, 29.0%, 29.5%, 30.0%, 30.5%, 31.0%, 31.5% by mass, etc.
Further preferably, the refined coconut oil is added in an amount of 26 to 30% by mass of the rice flour.
Preferably, the milk powder is added in an amount of 9 to 15% by mass of the rice powder, for example, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14% by mass, and the like.
Further preferably, the addition amount of the milk powder is 10-15% of the mass of the rice powder.
Preferably, the dipotassium hydrogen phosphate is added in an amount of 1.6 to 2.0% by mass of the rice flour, for example, 1.65%, 1.70%, 1.75%, 1.80%, 1.85%, 1.90%, 1.95% by mass, and the like.
Further preferably, the amount of the dipotassium hydrogen phosphate added is 1.7 to 1.9% of the mass of the rice powder.
Preferably, the sodium hexametaphosphate is added in an amount of 0.2 to 0.4% by mass, such as 0.24%, 0.26%, 0.30%, 0.32%, 0.34%, 0.36%, 0.38%, 0.40% by mass, etc., of the rice flour.
Further preferably, the addition amount of the sodium hexametaphosphate is 0.3 to 0.4 percent of the mass of the rice powder.
Preferably, in step S2, the mass of the rice powder is 35% -45% of the total mass of the rice powder, the water and the amylase, for example 36.0%, 37.0%, 38.0%, 39.0%, 40.0%, 41.0%, 42.0%, 43.0%, 44.0% and so on.
Further preferably, in step S2, the mass of the rice powder is 38% to 45% of the total mass of the rice powder, the water and the amylase.
Still more preferably, in step S2, the mass of the rice powder is 38% to 42% of the total mass of the rice powder, the water and the amylase.
Preferably, in step S2, the amylase is added in an amount of 0.6% -1.0% by mass of the rice flour, for example, 0.65%, 0.70%, 0.75%, 0.80%, 0.85%, 0.90%, 0.95% and the like.
Further preferably, in step S2, the amylase is added in an amount of 0.7% to 1.0% by mass of the rice flour.
Still more preferably, in step S2, the amylase is added in an amount of 0.7% to 0.9% by mass of the rice flour.
Preferably, in step S2, the amylase comprises an alpha-amylase.
Preferably, the temperature of the enzymolysis is controlled to 65 to 67 ℃, for example, 65.5 ℃, 66 ℃, 66.5 ℃, 67 ℃, and the like.
Preferably, the enzymolysis time is 15-40 min, for example, 16min, 20min, 22min, 24min, 26min, 28min, 30min, 32min, 34min, 36min, etc.
Further preferably, the enzymolysis time is 25 min-35 min.
Still more preferably, the enzymolysis time is 28 min-32 min.
Preferably, the temperature of the enzyme deactivation is controlled to be 90 to 95 ℃, for example 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, etc.
Further preferably, the temperature of the enzyme deactivation is controlled to be 90-93 ℃.
Preferably, the enzyme deactivation time is 10 to 15min, for example 11min, 12min, 13min, 14min, 15min, etc.
Further preferably, the enzyme deactivation time is 10 to 13 minutes.
Preferably, in step S4, the enzyme-deactivated enzyme solution is subjected to the grinding at a temperature of 50 to 60 ℃, for example, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, and the like.
Further preferably, in step S4, the grinding is performed after controlling the temperature of the enzyme-deactivated enzymatic hydrolysate to 50 to 55 ℃.
Preferably, in step S5, the homogenization is performed at a pressure of 250-350 bar, such as 260bar, 280bar, 300bar, 320bar, 340bar, etc.
Further preferably, in step S5, the homogenization is performed at a pressure of 250 to 320 bar.
Still more preferably, in step S5, the homogenization is performed at a pressure of 250 to 310 bar.
Preferably, in step S7, the homogenization is performed at a pressure of 250-300 bar, such as 260bar, 270bar, 280bar, 290bar, 300bar, etc.
Further preferably, in step S7, the homogenization is performed at 270 to 300 bar.
Preferably, the inlet air temperature of the spray drying is controlled to be 170-190 ℃, such as 175 ℃, 180 ℃, 185 ℃ and the like.
Preferably, the air outlet temperature of the spray drying is controlled to 80 to 90 ℃, for example, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, and the like.
Preferably, at least 80% of the rice powder has a particle size of less than 60 mesh.
Preferably, the rice is selected from one or more of ordinary polished round-grained rice, polished round-grained rice and glutinous rice.
Further preferably, the rice is selected from common polished round-grained rice.
Preferably, the milk powder comprises skimmed milk powder or whole milk powder.
The second aspect of the invention provides rice milk powder, which is prepared by adopting the preparation method of any one of the above.
Compared with the prior art, the invention has the following advantages:
the rice milk powder prepared by improving the whole preparation process flow has nutrition and taste, and has good stability and brewing property; the preparation method of the rice milk powder can reduce the viscosity of rice while ensuring the sweetness of the rice milk powder, and the technical scheme of the invention can ensure that the rice has better fluidity under high concentration, is convenient to convey in the production process, avoids the increase of energy consumption due to later concentration, has no deslagging filtration procedure, has simple preparation process operation and is suitable for industrial production.
Drawings
FIG. 1 is a schematic illustration of the process flow of the present invention;
FIG. 2 particle size distribution curves of example 1 and comparative example 1;
FIG. 3 is a graph showing the stability of each of the rice milk powder of example 1 and comparative example 2, wherein the left side is example 1 and the right side is comparative example 2;
FIG. 4 shows a comparison of the stability of each of the rice milk powders of example 1 and comparative example 3, wherein the left side is example 1 and the right side is comparative example 3.
Detailed Description
The invention is further described below with reference to examples. The present invention is not limited to the following examples. The implementation conditions adopted in the embodiments can be further adjusted according to different requirements of specific use, and the implementation conditions which are not noted are conventional conditions in the industry. The technical features of the various embodiments of the present invention may be combined with each other as long as they do not collide with each other.
The invention provides a preparation method of rice milk powder, which comprises the following steps:
s1, crushing: crushing rice to obtain rice powder;
s2, enzymolysis: mixing rice powder, water and amylase to obtain enzymolysis liquid;
s3, enzyme deactivation: enzyme deactivation is carried out after enzymolysis;
s4, pulping: grinding the enzyme-deactivated enzymolysis liquid to form grinding liquid;
s5, homogenizing: homogenizing the grinding fluid;
s6, blending: mixing and shearing the homogenized grinding fluid and a blending agent to obtain a blending fluid;
s7, homogenizing: homogenizing the blending solution;
s8, spray drying: spray drying the homogenized mixed solution to obtain rice milk powder;
wherein the blending agent comprises refined coconut oil, milk powder, dipotassium hydrogen phosphate and sodium hexametaphosphate; the addition of refined coconut oil is 25-35% of the mass of rice powder, the addition of milk powder is 8-15% of the mass of rice powder, the addition of dipotassium hydrogen phosphate is 1.5-2.0% of the mass of rice powder, and the addition of sodium hexametaphosphate is 0.2-0.5% of the mass of rice powder. The rice milk powder prepared by improving the whole preparation process flow has nutrition and taste, and has good stability and brewing property; the preparation method of the rice milk powder can reduce the viscosity of rice while ensuring the sweetness of the rice milk powder, and the technical scheme of the invention can ensure that the rice has better fluidity under high concentration, is convenient to convey in the production process, avoids the increase of energy consumption due to later concentration, has no deslagging filtration procedure, has simple preparation process operation and is suitable for industrial production. If the preparation steps are adjusted, for example, pulping is performed before enzymolysis, continuous production cannot be realized in industrial mass production, and the time and the labor are consumed.
The present invention will be described in further detail with reference to specific examples.
In the invention, "%" represents mass percent unless otherwise specified; the raw materials, reagents and the like used are all conventional commercial products.
Example 1
(1) Crushing: 400kg of rice is crushed in a crusher to obtain rice flour, and more than 80% of the obtained rice flour is required to pass through a 60-mesh screen.
(2) Enzymolysis: 600kg of water and 3.2kg of alpha-amylase are added into an enzymolysis tank, 400kg of rice flour is added, and the temperature is raised to 65 ℃ to start enzymolysis for 30min.
(3) Enzyme deactivation: heating to 90 ℃, and preserving the temperature for 10min to inactivate enzyme.
(4) Pulping: cooling the enzymolysis liquid to about 50 ℃, and then passing through a colloid mill to obtain the grinding liquid.
(5) Homogenizing: the resulting grinding fluid was homogenized at 300 bar.
(6) And (3) blending: 50kg of skim milk powder, 110kg of refined coconut oil, 7.5kg of dipotassium hydrogen phosphate and 1.5kg of sodium hexametaphosphate are added into the homogenized grinding fluid for shearing and blending, so as to obtain a blended fluid.
(7) Homogenizing: the resulting formulation was homogenized at 250 bar.
(8) Spray drying: and (3) spray-drying the homogenized mixed solution, controlling the spray inlet temperature to 175 ℃ and the air outlet temperature to 85 ℃, and packaging after spray-drying to obtain the rice milk powder.
Comparative example 1
The procedure of the rice flour prepared in this comparative example was basically the same as in example 1, except that the grinding liquid was filtered with 100 mesh gauze after the step (4) of grinding, and the subsequent steps such as the step (5) were performed after the filtration.
Comparative example 2
The procedure of the rice flour prepared in this comparative example was substantially the same as in example 1, except that the amounts of dipotassium hydrogen phosphate and sodium hexametaphosphate added to the homogenized slurry in step (6) were different, and 2.5kg of dipotassium hydrogen phosphate, 6.5kg of sodium hexametaphosphate and the other components were added to the homogenized slurry in this comparative example in the same amounts as in example 1.
Comparative example 3
The procedure of the rice flour prepared in this comparative example was basically the same as in example 1, except that the amount of the skim milk powder added to the homogenized slurry in step (6) was different, and 14kg of the skim milk powder was added to the homogenized slurry in this comparative example, and the other components were added in the same amounts as in example 1.
Analysis of results:
the nutritional ingredients of the rice milk powder prepared in comparative example 1 and the particle size of the rice milk powder were compared.
The results of the nutritional component ratio pairs of the rice milk powder prepared in comparative example 1 and example 1 are shown in table 1.
TABLE 1
| Comparative example 1 (deslagging rice milk powder) | Example 1 (non-deslagging Rice milk powder) | |
| Protein (%) | 4.1 | 8.5 |
| Fat (%) | 22.1 | 22.2 |
As can be seen from Table 1, the protein content of the non-deslagging rice milk powder is significantly higher than that of the deslagging rice milk powder, and the rice milk powder prepared in example 1 can well retain the nutritional ingredients of the proteins in the rice.
The rice milk powder prepared in comparative example 1 and example 1 was measured for particle size using a MasterSizer particle size meter, and the results are shown in table 2.
TABLE 2
| Comparative example 1 (deslagging rice milk powder) | Example 1 (non-deslagging Rice milk powder) | |
| D(0.5)(μm) | 7.688 | 4.429 |
| D(0.9)(μm) | 28.965 | 27.327 |
| Volume average particle diameter (mum) | 12.393 | 13.299 |
As is clear from table 2 and fig. 2, the non-deslagging rice milk powder and the deslagging rice milk powder have no significant difference in particle size, and thus the non-deslagging rice milk powder can also achieve smooth feeling of the deslagging rice milk powder.
The data of sugar content of the rice milk powder prepared in example 1 were tested, and the test results are shown in Table 3.
TABLE 3 Table 3
| Example 1 (%) | |
| Fructose | 0 |
| Glucose | 5.1 |
| Sucrose | 0 |
| Maltose | 22.6 |
| Lactose and lactose | 6.7 |
As shown in Table 3, the non-deslagging rice milk powder disclosed by the invention does not contain sucrose, has higher glucose and maltose content, and can meet the overall sweetness requirement of the rice milk powder.
The rice milk powders prepared in example 1, comparative example 2 and comparative example 3 were respectively prepared with water at 85 ℃ or higher for testing the dissolution and stability of the rice milk powders prepared in example 1, comparative example 2 and comparative example 3, wherein the mass ratio of the rice milk powder to the water is 1:6, after standing for 10min, the rice milk powder of example 1 and comparative example 2 was observed, the results are shown in FIG. 3, and the rice milk powder of example 1 and comparative example 3 was observed, the results are shown in FIG. 4.
As can be seen from fig. 3, the rice milk powder prepared in comparative example 2 was brewed, and after standing for 10min, significant precipitation and delamination occurred, whereas the rice milk powder prepared in example 1 did not occur. As can be seen from fig. 4, the rice milk powder prepared by brewing the formulation of comparative example 3 has a remarkable layering phenomenon after standing for 10min, while the rice milk powder prepared in example 1 has no layering, which indicates that the rice milk powder prepared in the invention has good stability. The content of dipotassium hydrogen phosphate, sodium hexametaphosphate and skim milk powder has great influence on the stability of the rice milk powder, and the contents of the dipotassium hydrogen phosphate, the sodium hexametaphosphate and the skim milk powder are added according to a certain proportion to ensure that the prepared rice milk powder has good stability, specifically, the adding amount of the milk powder is 8-15% of the mass of the rice powder, the adding amount of the dipotassium hydrogen phosphate is 1.5-2.0% of the mass of the rice powder, and the adding amount of the sodium hexametaphosphate is 0.2-0.5% of the mass of the rice powder. When the content of the three is too low or too high, the stability of the rice milk powder is poor or the taste thereof is affected, for example, when the content of the skim milk powder is too low, the rice milk powder is significantly layered, and when the content of the skim milk powder is too high, the milk taste of the rice milk powder is too heavy and the characteristic fragrance of the rice is insufficient.
The rice milk powder prepared by improving the whole preparation process flow has nutrition and taste, and has good stability and brewing property, the preparation method of the rice milk powder provided by the invention can reduce the viscosity of rice while guaranteeing the sweetness of the rice milk powder, and the technical scheme of the invention can ensure that the rice has better fluidity under high concentration, is convenient to convey in the production process, simultaneously avoids the increase of energy consumption in later concentration, has no deslagging filtering procedure, is simple in preparation process operation, and is suitable for industrial production.
The present invention has been described in detail with the purpose of enabling those skilled in the art to understand the contents of the present invention and to implement the same, but not to limit the scope of the present invention, and all equivalent changes or modifications made according to the spirit of the present invention should be included in the scope of the present invention.
Claims (10)
1. The preparation method of the rice milk powder is characterized by comprising the following steps:
s1, crushing: crushing rice to obtain rice powder;
s2, enzymolysis: mixing the rice powder, water and amylase to obtain an enzymolysis liquid;
s3, enzyme deactivation: enzyme deactivation is carried out after enzymolysis;
s4, pulping: grinding the enzyme-deactivated enzymolysis liquid to form grinding liquid;
s5, homogenizing: homogenizing the grinding fluid;
s6, blending: mixing and shearing the homogenized grinding fluid and a blending agent to obtain a blending fluid;
s7, homogenizing: homogenizing the blending solution;
s8, spray drying: spray drying the homogenized mixed solution to obtain the rice milk powder;
wherein the blending agent comprises refined coconut oil, milk powder, dipotassium hydrogen phosphate and sodium hexametaphosphate; the addition amount of refined coconut oil is 25-35% of the mass of the rice powder, the addition amount of milk powder is 8-15% of the mass of the rice powder, the addition amount of dipotassium hydrogen phosphate is 1.5-2.0% of the mass of the rice powder, and the addition amount of sodium hexametaphosphate is 0.2-0.5% of the mass of the rice powder.
2. The method according to claim 1, wherein in step S2, the mass of the rice powder is 35% to 45% of the total mass of the rice powder, the water and the amylase; and/or, in the step S2, the addition amount of the amylase is 0.6-1.0% of the mass of the rice powder; and/or, in step S2, the amylase comprises an alpha-amylase.
3. The preparation method according to claim 1 or 2, wherein the temperature of the enzymolysis is controlled to be 65-67 ℃, and the time of the enzymolysis is controlled to be 15-40 min.
4. The method according to claim 1, wherein the temperature of the enzyme deactivation is controlled to be 90-95 ℃ and the time of the enzyme deactivation is controlled to be 10-15 min.
5. The method according to claim 1, wherein in step S4, the grinding is performed after controlling the temperature of the enzyme-deactivated enzyme solution to 50 to 60 ℃.
6. The method according to claim 1, wherein in step S5, the homogenization is performed under a condition of 250 to 350 bar; and/or, in step S7, the homogenization is performed under the condition of 250-300 bar.
7. The method according to claim 1, wherein the spray-drying is controlled to have an inlet air temperature of 170-190 ℃ and an outlet air temperature of 80-90 ℃.
8. The method of claim 1, wherein at least 80% of the rice powder has a particle size of less than 60 mesh.
9. The method according to claim 1, wherein the rice is one or more selected from the group consisting of ordinary polished round-grained rice, polished round-grained rice and glutinous rice; and/or the milk powder comprises skim milk powder or whole milk powder.
10. A rice milk powder characterized in that it is prepared by the preparation method according to any one of claims 1 to 9.
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