Zymolysis rice milk beverage and preparation method thereof

A beverage and rice milk technology, which is applied in the field of fermented rice milk beverage and its preparation, can solve the problems of poor taste of the beverage, and achieve the effects of convenient drinking, unique flavor, consistency and stability

Inactive Publication Date: 2008-05-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a fermented rice milk drink designed to make full use of raw materials and improve the taste of traditional rice drinks and its preparation method in order to overcome the shortcomings of the poor taste of beverages prepared directly after rice refining

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The first step is to wash the brown rice once, soak it at 28°C for 20 hours, cook it in a water bath for 50 minutes, and lower the temperature to 30°C under aseptic conditions.

[0028] The second step is to add powdered distiller's yeast according to 5% of the dry weight of brown rice, mix it evenly, put it into a porcelain jar, seal it after compaction, and ferment at 28°C for 6-7 days;

[0029] The third step is to add an appropriate amount of water to the fermented rice wine, so that the concentration of solids is 25wt%, after beating, use a colloid mill to refine the pulp, adjust the pH of the emulsion to 5.5, and add Unikamyl HT high temperature resistant α per 10 kg of raw materials - 4mL of amylase, the starch milk enters the injector through the flow meter, maintains at 105°C for 30s, then flashes to 98°C, heats it for 15min, heats up to 120°C to kill the enzyme, then quickly cools down to 60°C, and adjusts the pH to 4.5 to Add 15mL of Unikase GA high-efficienc...

Embodiment 2

[0034] The first step is to wash the glutinous rice once, soak it at 28°C for 24 hours, cook it in a water bath for 60 minutes, and lower the temperature to 30°C under sterile conditions.

[0035] The second step is to add powdered distiller's yeast according to 5% of the dry weight of glutinous rice, mix it evenly, put it into a porcelain jar, seal it after compaction, and ferment for 6-7 days at 28°C;

[0036] The third step is to add an appropriate amount of water to the fermented rice wine, so that the concentration of solids is 25wt%, after beating, use a colloid mill to refine the pulp, adjust the pH of the emulsion to 5.5, and add Unikamyl HT high temperature resistant α per 10 kg of raw materials - 5mL of amylase, the starch milk enters the injector through the flow meter, maintains at 110°C for 15s, then flashes to 95°C, heats it for 10min, heats up to 120°C to kill the enzyme, then quickly cools down to 65°C, and adjusts the pH to 4.5 to Add 15mL of Unikase GA high-e...

Embodiment 3

[0041] The first step is to wash the white rice once, soak it at 28°C for 20 hours, cook it in a water bath for 40 minutes, and lower the temperature to 30°C under sterile conditions.

[0042] The second step is to add powdered distiller's yeast according to 5% of the dry weight of white rice, mix evenly, put it into a porcelain jar, seal it after compaction, and ferment at 28°C for 6-7 days;

[0043]The third step is to add an appropriate amount of water to the fermented rice wine, so that the concentration of solids is 30wt%, after beating, use a colloid mill to refine the pulp, adjust the pH of the emulsion to 6.5, and add Unikamyl HT high temperature resistant α per 10 kg of raw materials - 3mL of amylase, the starch milk enters the injector through the flow meter, maintains at 108°C for 25s, then flashes to 98°C, heats it for 12min, heats up to 120°C to kill the enzyme, then quickly cools down to 60-65°C, and adjusts the pH to 5.0 , add 6 mL of Unikase GA high-efficiency ...

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PUM

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Abstract

The invention discloses a fermentation rice milk drink and a preparation method thereof, which adopts fermentation rice as raw material that is processed through immersion, water bathing, cooking, fermentation, beating and pulp refining, and then the pH value of the obtained emulsion is adjusted; thermostable alpha-amylase Unikamyl HT is added according to a portion of 10 kilograms of the material being added with 3 to 5ml of thermostable alpha-amylase Unikamyl HT; then the obtained starch milk is sent into the ejector device through a flow meter; through flash cooking, the temperature of the obtained material should rise to 95 to 98 DEG C; then thermal insulation, enzyme stabilization, cooling and pH value regulation are done; efficient glucoamylase Unikase GA is added according to the portion of 10 kilograms of the material being added with 5 to 15ml of efficient glucoamylase Unikase GA; the temperature of the obtained material should rise to 100 DEG C, and the killing of enzyme is done; next, the obtained material are added with water, citric acid, xanthan and sodium carboxymethyl cellulose; the temperature raises by 55 to 60 DEG C so as to do secondary homogeneous; finally, the super-high-temperature sterilization and aseptic packing are done. The fermentation rice has specific flavor of rice wine, and is characterized by sweet and fragrant taste, light yellow or ivory color, being rich in nutrition and with the functions of health care and skin-maintaining and stable storage.

Description

technical field [0001] The invention relates to the technical field of rice deep processing, in particular to a fermented rice milk beverage and a preparation method thereof. Background technique [0002] Rice is one of the most important grains on the earth. China's total rice production ranks first in the world, accounting for about 33% of the world's total production. Rice is a treasure all over the body. Rice, the main product of rice processing, as the main source of nutrition to meet the basic energy and nutritional needs of the human body, has made great contributions to solving the food problem of 1.6 billion people in my country in the 21st century. However, for a long time, my country’s rice processing has only been in a state of primary processing to meet people’s ration needs. The structure of rice processing products is single, the level of comprehensive utilization of by-products is low, and deep processing accounts for only 20%, which is far lower than that of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/186A23L7/25
Inventor 吴晖刘冬梅钟振声
Owner SOUTH CHINA UNIV OF TECH
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