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
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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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