CN1234201A - Rice-drink production process - Google Patents
Rice-drink production process Download PDFInfo
- Publication number
- CN1234201A CN1234201A CN99114130A CN99114130A CN1234201A CN 1234201 A CN1234201 A CN 1234201A CN 99114130 A CN99114130 A CN 99114130A CN 99114130 A CN99114130 A CN 99114130A CN 1234201 A CN1234201 A CN 1234201A
- Authority
- CN
- China
- Prior art keywords
- rice
- drink
- fermentation
- extract
- extraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 241000209094 Oryza Species 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 239000000284 extract Substances 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 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 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 4
- 239000011707 mineral Substances 0.000 claims abstract description 4
- 238000000605 extraction Methods 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 230000003625 amylolytic effect Effects 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 210000004243 sweat Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is aimed at providing a full-new rice beverage. It is obtained by using rice as main raw material, extruding it to obtain extract and making said extract undergo the process of fermentation treatment. Said invented product can be directly drunk, also can be mixed with white sugar, citric acid, mineral water, carbonated water etc.so as to obtain the invented rice beverage series products. The keys of said invented technological process are preparation of rice extract, strict control of fermentation and restraint of alcohol formation.
Description
The present invention relates to rice is the rice-drink manufacturing process of rice-drink manufacturing process, particularly a kind of soft composition of primary raw material, belongs to biochemical field.
Rice is a lot of regional people's staple food in the world, rice nutritious, and the food kind that is become by the metric system is also a lot.At present, beverage mainly is fruit drink and soda on the market, is that primary raw material and soft drink still do not have appearance with rice.
The object of the present invention is to provide a kind of brand-new rice-drink, it is primary raw material with rice, make extract through extraction, obtain behind sweat, capable of direct drinking also can further the preparation with white sugar, citric acid, mineral water, carbonated water etc. becomes the rice-drink series of products.
The manufacturing process of rice-drink is with rice, ground rice, expanded rice etc. any one of for raw material makes extract after extraction, again with the extract fermentation, make rice-drink, during the fermentation, suppress the generation of alcohol.Extraction and fermentation be according to the following steps: (1) will use water retting one of in rice or ground rice or the expanded rice, and raw material is 1: 1～6 with the ratio of water weight, and priority adds protein decomposition enzyme and amylolytic enzyme decomposes, extracts, and obtains extract.The extraction process dipping temperature is controlled at 25 ℃-102 ℃, time 6-36 hour.(2) saccharomycete is inserted extract and ferment, fermentation temperature 6-30 ℃, fermentation time is no more than 7 days, and the control alcohol content is in 0.5%m/m, and the back that touches the mark stops fermentation by quick temperature control or filter type, makes rice-drink.
Technology key of the present invention is making of extract and strict control sweat, suppresses alcohol and produces.
The extraction dipping is the fully stripping of nutrition (as amino acid, protein, carbohydrate and vitamin etc.) in order to make rice.Protein decomposition enzyme, amylolytic enzyme are advisable with the natural plants enzyme preparation, but also can adopt biological enzyme formulation, and extract also can be used as the semi-finished product of rice-drink and directly drinks.Extract is carried out fermentation process, is in order to make all good rice-drinks of fragrance and mouthfeel, and saccharomycete can be Saccharomyces cerevisiae, saccharomyces cerevisiae etc.The rice-drink and the further preparation such as white sugar, citric acid, mineral water or carbonated water that make can be processed into limpid or milkiness, that contain bubble or the gas-free various consumer demand product of outward appearance.Because rice-drink has natural strong rice perfume, contains the acid of multiple oxygen base, protein, vitamin and carbohydrate, nutrition is very abundant, add that people are the long history of staple food with rice, so rice-drink must adapt to numerous consumers' welcome.
Embodiment 1: get rice 500 grams, add 1.5 liters of mixing of 45 ℃ of water, add papain insulation dipping.Add AMS then, and be warming up to 70 ℃ of continuation dippings, biological decomposition, extraction 16 hours are warming up to 100 ℃ of maintenances 15 minutes.Extract is cooled to 15 ℃, inserts Saccharomyces cerevisiae and stops sweat in 48 hours with 15-16 ℃ of fermentation.Aromatic strongly fragrant, the mouthfeel of prepared rice-drink rice is suitable.
Embodiment 2: get expanded rice 454 grams, add 2.5 liters of mixing of 45 ℃ of water, make rice-drink with embodiment 1 identical process, add white sugar, citric acid is an amount of, and mix with carbonated water, promptly obtain the rice-drink that gassiness bubbles.Beverage foams is pure white, lasting, fragrance, mouthfeel be all good,
Embodiment 3: get ground rice 1000 grams, add 2,5 liters of mixing of 50 ℃ of water, add neutral proteinase insulation dipping.Add the malt amylase agent then and be warming up to 65 ℃ of continuation dippings, decompose, extracted 12 hours, be warming up to 90 ℃ and kept 20 minutes through biology.Extract is cooled to 10 ℃, inserts saccharomyces cerevisiae with 12-13 ℃ of fermentation.Fermented 60 hours, and stopped sweat immediately.Pure and fresh, the tasty mouthfeel of prepared rice-drink rice perfume (or spice).
Claims (4)
1, a kind of is the rice-drink manufacturing process of raw material with rice, it is characterized in that with the extract fermentation, making rice-drink again with making extract one of in rice or ground rice or the expanded rice after extraction, during the fermentation, suppresses the generation of alcohol.
2, rice-drink manufacturing process according to claim 1 is characterized in that extraction and fermentation according to the following steps:
(1) water retting will be used one of in rice or ground rice or the expanded rice, raw material and water weight ratio are 1: 1～6, and priority adds protein decomposition enzyme and amylolytic enzyme decomposes, extracts, and obtains extract, the extraction process dipping temperature is controlled at 25 ℃-102 ℃, time 6-36 hour.
(2) saccharomycete is inserted extract and ferment, fermentation temperature 6-30 ℃, fermentation time is no more than 7 days, and the control alcohol content is in 0.5%m/m, and the back that touches the mark stops fermentation, makes rice-drink.
3, rice-drink manufacturing process according to claim 2, it is characterized in that meter raw material adds 25-55 ℃ of warm water and mixes, add protease and insulation, add amylase then, and be warming up to 50-102 ℃, dipping, extraction 16 hours, be warming up to 85-102 ℃, keep 10-30 minute gained extract to be cooled to 5-28 ℃, insert saccharomycete with 6-30 ℃ of fermentation, after control alcohol content index is qualified promptly by being rapidly heated or the filtration means stop fermentation.
4, according to the manufacturing process of rice-drink described in claim 1 or 2 or 3, it is characterized in that rice-drink and white sugar, citric acid, mineral water or carbonated water are prepared in proportion, make various rice-drink series of products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99114130A CN1108765C (en) | 1999-03-29 | 1999-03-29 | Rice-drink production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99114130A CN1108765C (en) | 1999-03-29 | 1999-03-29 | Rice-drink production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1234201A true CN1234201A (en) | 1999-11-10 |
| CN1108765C CN1108765C (en) | 2003-05-21 |
Family
ID=5277248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99114130A Expired - Fee Related CN1108765C (en) | 1999-03-29 | 1999-03-29 | Rice-drink production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1108765C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961126A (en) * | 2010-09-17 | 2011-02-02 | 沈哲明 | A rice lactic acid drink |
| CN101536804B (en) * | 2009-03-30 | 2012-05-02 | 广东加多宝饮料食品有限公司 | Rice beverage and its preparation method |
| CN103494295A (en) * | 2013-10-11 | 2014-01-08 | 江南大学 | Soluble rice protein beverage and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068485A (en) * | 1991-07-17 | 1993-02-03 | 韦正东 | Production method of rice type beverage |
| CN1136900A (en) * | 1995-05-30 | 1996-12-04 | 云南省玉溪市微标技术开发公司 | Process for producing fermented rice beverage |
| CN1128797A (en) * | 1995-10-03 | 1996-08-14 | 张怀松 | Beverage type glutinous rice liquid and production method thereof |
-
1999
- 1999-03-29 CN CN99114130A patent/CN1108765C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536804B (en) * | 2009-03-30 | 2012-05-02 | 广东加多宝饮料食品有限公司 | Rice beverage and its preparation method |
| CN101961126A (en) * | 2010-09-17 | 2011-02-02 | 沈哲明 | A rice lactic acid drink |
| CN103494295A (en) * | 2013-10-11 | 2014-01-08 | 江南大学 | Soluble rice protein beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1108765C (en) | 2003-05-21 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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