CN1218667C - Rice emulsion drink production method - Google Patents

Abstract

The present invention relates to a rice emulsion drink production method which comprises the following steps: pulverizing unpolished rice or milled rice or broken rice after the impurities are removed; baking the unpolished rice or the milled rice or the broken rice at the temperature of 140 to 180 DEG C; then boiling the unpolished rice or the milled rice or the broken rice into a pasty state by filling water; milling pulp; at the temperature of 80 to 85 DEG C, processing for 40 to 50 minutes by adding moderate temperature amylase, the weight of which is 1 to 3/1000 of the starch weight; processing for 10 to 15 hours by adding Su hong diastatic enzyme, the weight of which is 1 to 3/1000 of the starch weight at the temperature of 55 to 62 DEG C; filtering after the enzymes are killed; then taking clear liquid; adding 1 to 3% of vegetative butter or 0.5 to 1% of vegetable fat powder, 1 to 3% of maltodextrin and 0.1% to 0.3/1000 of sodium sulfite; uniformly compounding; homogenizing; canning; sterilizing; hereby, the finished product can be put in warehouse. In the technological method of the present invention, due to the fact that the starch is liquified and saccharified, the mouth feel of the produced drink is fragrant, sweet and smooth. The raw material availability ratio is high. The rice emulsion drink is rich in nutrition and has the health care and beautification efficiency.

Description

A kind of production method of rice milk beverage

Affiliated technical field:

The present invention relates to the rice finely processed product, i.e. a kind of production method of rice milk beverage.

Background technology:

China is grain big country in the world, and rice is one of main cereal crops of China, and the joint after the rice processing is cracked rice and can only cheapness be sold.The Hunan is big agricultural province, the granary province of China.Deep processing, digestion how to carry out rice solve the stock of long-grained nonglutinous rice early, are that one of subject matter that solves is badly in need of in Hunan Province's agriculture industrialization all the time.

Be processed into beverage with rice, domestic existing minority R﹠D institution is being studied, its technology is to make beverage with directly allocating behind the rice defibrination, its mouthfeel is relatively poor, and patent publication No. be CN1176762A's " production technology of rice syrup beverage ", belong to fermenting beverage, and complex process, product quality is difficult for guaranteeing.

Summary of the invention

After overcoming the rice defibrination, directly allocate the shortcoming of making the beverage mouthfeel difference, the present invention proposes the method for making rice milk beverage by the allotment of the starch juice after liquefaction, the saccharification, made full use of raw material, improved the mouthfeel of traditional rice-drink.

The production method of this rice milk beverage, its technology characteristics is:

One, brown rice, polished rice or joint are cracked rice after the impurity elimination, be crushed to 10～30 orders;

Two, under 140～180 ℃ of temperature, toasted 30～60 minutes;

Three, add water boil to gelatinization, the part by weight of material and water is 1: 5～1: 10;

Four, with the material defibrination after the gelatinization;

Five, under 80～85 ℃ temperature, add 1～3 ‰ middle temperature amylase of starch contained therein weight in the material, stir evenly, be incubated 40～50 minutes, stir simultaneously;

Six, be cooled to 55～62 ℃, add 1～3 ‰ Su Hong carbohydrase of material starch contained therein weight, stir evenly, be incubated 10～15 hours, stir simultaneously;

Seven, under 90～100 ℃ temperature, go out enzyme 5～10 minutes;

Eight, plate compression or centrifugal filtration are removed slag, and get clarified solution;

Nine, the weight with clarified solution is 100%, the vegetalitas cream of adding 1～3% or 0.5～1% vegetable fat powder, 1～3% maltodextrin, and allotment stirs evenly;

Ten, the weight with clarified solution is 100%, adds 0.1 ‰～0.3 ‰ sodium sulfites, and allotment stirs evenly;

11, under 65～75 ℃ of temperature, homogeneous under 15～25MPa pressure, the particulate behind the homogeneous is below 50 μ m;

12, canned while hot, the sterilization under 95～100 ℃ of temperature of canned back can be put in storage after 30～60 minutes, prepared to sell.

In above-mentioned the 9th technological process, can also add in following three components a kind of, two kinds or three kinds: 1～2% whey powder, 1～3% FOS, 0.1 ‰～0.3 ‰ essence.

Process of the present invention, starch has passed through liquefaction and saccharification, the beverage mouthfeel of making is fragrant and sweet mellow and full, the raw material availability height, process is operated easily, and rice milk beverage of the present invention is nutritious, contain more unrighted acid, tocopherol, soluble polysaccharide, γ-Hi-Z and dietary fiber, to treatment human body cardiovascular and cerebrovascular disease, reduce serum cholesterol, prevention constipation and obesity etc. and have great health care function, long-term drinking can play the effect of beauty treatment.

The specific embodiment

Lifting a specific embodiment below is described in detail as follows:

One,, mixes and be crushed to 20 orders in 3: 4 ratios with after brown rice, the polished rice impurity elimination;

Two, under 160 ℃ temperature, toasted 45 minutes;

Three, 1: 7 the ratio of part by weight in material and water adds water boil to gelatinization;

Four, with the material defibrination after the gelatinization;

Five, under 83 ℃ temperature, add 3 ‰ middle temperature amylase of starch contained therein weight in the material, stir evenly, be incubated 45 minutes, stir simultaneously;

Six, be cooled to 58 ℃, add 3 ‰ Su Hong carbohydrase of material starch contained therein weight, stir evenly, be incubated 10～15 hours, stir simultaneously;

Seven, under 95 ℃ temperature, go out enzyme 8 minutes;

Eight, centrifugal filtration is removed slag, and gets clarified solution;

Nine, the weight with clarified solution is 100%, adds 1.5% whey powder, 2% FOS, 2% vegetalitas cream, 2% maltodextrin and 0.2 ‰ essence, stirs;

Ten, the weight with clarified solution is 100%, adds 0.2 ‰ sodium sulfite, and allotment stirs evenly, and with the brown stain that prevents to produce because of sterilization, plays the effect of protecting look;

11, at homogeneous under 70 ℃ the temperature, under the pressure of 20MPa, the particulate behind the homogeneous is below 50 μ m;

12, canned while hot, the sterilization 45 minutes under 98 ℃ temperature of canned back, cooling, finished product warehouse-in storage.

This product is creamy white, and has the delicate fragrance of roasting rice and dairy products, and sweet taste is pure, and delicate mouthfeel is clearly good to eat, and even tissue is stable, and no slurries layering does not have other impurity and occurs.

Claims (2)

1, a kind of production method of rice milk beverage, its technology characteristics is:

One, brown rice, polished rice or joint are cracked rice after the impurity elimination, be crushed to 10～30 orders;

Two, under 140～180 ℃ of temperature, toasted 30～60 minutes;

Three, add water boil to gelatinization, the part by weight of material and water is 1: 5～1: 10;

Four, with the material defibrination after the gelatinization;

Five, under 80～85 ℃ temperature, add 1～3% middle temperature amylase of starch contained therein weight in the material, stir evenly, be incubated 40～50 minutes, stir simultaneously;

Six, be cooled to 55～62 ℃, add 1～3 ‰ Su Hong carbohydrase of material starch contained therein weight, stir evenly, be incubated 10～15 hours, stir simultaneously;

Seven, under 90～100 ℃ temperature, go out enzyme 5～10 minutes;

Eight, plate compression or centrifugal filtration are removed slag, and get clarified solution;

Nine, the weight with clarified solution is 100%, the vegetalitas cream of adding 1～3% or 0.5～1% vegetable fat powder, 1～3% maltodextrin, and allotment stirs evenly;

Ten, the weight with clarified solution is 100%, adds 0.1 ‰～0.3 ‰ sodium sulfites, and allotment stirs evenly;

11, under 65～75 ℃ of temperature, homogeneous under 15～25MPa pressure, the particulate behind the homogeneous is below 50 μ m;

12, canned while hot, the sterilization under 95～100 ℃ of temperature of canned back can be put in storage after 30～60 minutes, prepared to sell.

2, the production method of a kind of rice milk beverage according to claim 1, it is characterized in that in the 9th technological process, add in following three components a kind of, two kinds or three kinds: 1～2% whey powder, 1～3% FOS, 0.1 ‰～0.3 ‰ essence.