Unpounded rice composite nutrition dense slurry and preparation method thereof

Abstract

The invention provides brown rice multi-nutrient thick pulp and a preparation method thereof, relating to a nonalcoholic beverage. Raw material composition of the thick pulp comprises crystallized xylitol, germinant brown rice, buckwheat, soybeans, oats, wheat germs, plant creamer, liquid native starch anti-aging agent and compound phosphate. The method comprises the following steps that: the germinant brown rice, the buckwheat, the soybeans and the wheat germs are roasted; the roasted germinant brown rice, the buckwheat and the soybeans are ground and blended into paste by adding water in, and then pulp liquid A is obtained through a colloid mill and homogenization; the roasted wheat germs are ground and blended into pulp liquid B by adding water in; the liquid native starch anti-aging agent is well mixed with the crystallized xylitol, and then a liquid native starch anti-aging agent solution is obtained by adding hot water in; the compound phosphate is dissolved in water so as to obtain a compound phosphate solution; the pulp liquid A, the pulp liquid B, the liquid native starch anti-aging agent solution and the compound phosphate solution are mixed and boiled into pulp liquid; the crystallized xylitol is melted in hot water and becomes syrup; the pulp liquid and the syrup have the volume fixed through blending water and are mixed so as to obtain blending liquid; the blending liquid is cooled, preheated, degassed, homogenized, sterilized, filled and packaged.

Description

technical field [0001] The invention relates to a non-alcoholic beverage, in particular to a brown rice compound nutrient thick slurry and a preparation method thereof. Background technique [0002] In October 2004, the Ministry of Health, the Ministry of Science and Technology of China and the National Bureau of Statistics issued the report "Nutrition and Health Status of Chinese Residents", pointing out that in the past 10 years, the diet and nutritional status of urban and rural residents in my country have improved significantly, and malnutrition and nutritional deficiency diseases The rate continues to decline, while my country still faces the dual challenges of undernutrition (rural) and overnourishment (urban). [0003] The dietary structure of urban residents is not reasonable—the consumption of livestock meat and oil is too much, and the consumption of cereals is declining rapidly. At present, the daily oil consumption per capita of urban residents in my country is ...

AI Technical Summary

Problems solved by technology

[0015] 1) Nutritional design issues: most cereal beverages have single nutrients or simple proportions, and do not fully consider the reasonable combination of nutrition and nutritional balance

Some manufacturers add nutritional fortifiers to the products, but the products lose their naturalness to a certain extent.

[0016] 2) Nutrient loss: the valuable nutrients in grains are mainly distributed in the seed coat and germ, such as brown rice, buckwheat and other coarse grains contain a large amount of B vitamins, dietary fiber, trace elements, etc., but because the seed coat is hard and rough , the process is difficult to handle, and the taste is rough, it is difficult for consumers to accept

Most manufacturers use polished rice that has been peeled off or centrifuge the slag during the production process to remove the seed coat. As a result, most of the effective nutrients are lost

[0017] 3) Raw starches such as brown rice and buckwheat have the problem of starch aging and retrogenesis during the shelf life: liquid beverages containing raw starch are prone to starch aging and retrogenesis at room temperature or in a refrigerated state, that is, starch granules harden and agglomerate, and the taste becomes rough. Product Surface Analysis Water

[0018] 4) Natural problems: rice milk that has been acid-treated or enzymatically hydrolyzed basically loses the taste of natural rice milk and has some nutritional losses

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