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Rice milk beverage non-enzymolysis preparation method

A milk beverage and rice technology, applied in the field of grain deep processing, can solve the problems of low utilization rate of raw materials, complex production process, long production cycle, etc., and achieve the effect of high utilization rate of raw materials, simplified processing technology and low production cost

Inactive Publication Date: 2012-04-11
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a new method for preparing rice milk beverage—a non-enzymatic preparation method, so as to solve the complex production process, production Problems such as long cycle time, high production cost, and low utilization rate of raw materials, and the prepared milk beverage products have good sensory properties and stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take 570g of ordinary rice and 30g of fried rice, wash them twice, add 8400ml of distilled water, adjust the pH to 6.8, stir evenly, heat to about 95°C, keep warm and gelatinize for about 30 minutes, beat with a beater, and mix the obtained rice milk with auxiliary materials The solution (dissolving 4.10g carrageenan, 0.65g sucrose fatty acid ester and 50.0g sucrose in 1200ml distilled water) was evenly mixed, filtered with a 100 mesh filter cloth, and the material liquid was placed in a colloid mill for grinding until the particle size of the material was 6-6. 8μm, with a homogeneity of over 95%. After being filled in pop-top cans, it is sterilized at about 121°C for about 20 minutes, and cooled to produce a rice milk drink.

Embodiment 2

[0031] Take 1.08kg of ordinary rice and 0.12kg of fried rice, wash them twice, add 17.9kg of distilled water, adjust the pH to 7.0, stir evenly, heat to about 94°C, keep warm and gelatinize for about 30 minutes, beat with a beater, and make the resulting rice milk Mix with auxiliary material solution (10.8g carrageenan, 1.50g sucrose fatty acid ester and 770g sucrose dissolved in 2.5kg distilled water), mix evenly, filter with 80 mesh filter cloth, put the material liquid in a colloid mill and grind to the material particle size The size is 6-8 μm, and the homogeneity is over 95%. After filling in a glass bottle, sterilize at about 123°C for about 20 minutes, and cool to make a rice milk drink.

Embodiment 3

[0033] Take 25.5kg of ordinary rice and 4.5kg of fried rice, wash them twice, add 465kg of drinking water, adjust the pH to 7.1, stir evenly, heat to about 93°C, keep warm and gelatinize for about 30 minutes, beat with a beater, and make the resulting rice milk Mix evenly with auxiliary material solution (dissolve 340g carrageenan, 40.0g sucrose fatty acid ester and 20.5kg sucrose in 75.0kg drinking water), filter with 100 mesh filter cloth, put the material liquid in a colloid mill to refine to the material particle size The size is 6-8μm, and the homogeneity is above 95%. It is sterilized at about 140°C for about 6 seconds, and then aseptically filled in Tetra Pak after cooling to room temperature.

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PUM

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Abstract

The invention discloses a non-enzymolysis preparation method for a rice milk drink. The rice milk drink is manufactured by the technique steps as follows: raw rice and fried rice are used as materials and are pasted, beaten, prepared, filtered, grinded, sterilized after being filled or filled after being sterilized; wherein, the pasting process is as follows: the raw rice accounted for 85 to 95 percent of the total weight and 5 to 15 percent of the fried rice are mixed; after being washed, drinking water with 14 to 16 times of the total weight of the rice is added; the pH value is added to 6.8 to 7.2; then the mixture is heated to the temperature of 90 to 95 DEG C; pasting process is carried out after the temperature is preserved for 25 to 35 min. The processing technique of the method ofthe invention is simple; the production period is short; the operating factor of the materials is high; the production cost is low; the produced milk drink has the advantages of white color, strong fragrance of rice, nice taste, full nutrition as well as easy digestion and absorption. The method of the invention is adopted to carry out processing on the rice, can remarkably improve the operating value of the rice and is one of the best approaches for the deep processing and utilization of the rice.

Description

1. Technical field [0001] The invention relates to the technical field of grain deep processing, and more specifically relates to a method for preparing a rice milk beverage using rice as a raw material and adopting a non-enzymatic hydrolysis technology. 2. Background technology [0002] Rice is one of the main foods that human beings depend on for survival. It not only contains a variety of nutrients necessary for human health, such as starch, protein, fat, a variety of B vitamins, and minerals such as calcium, phosphorus, and potassium. The demand for a variety of nutrients, and contains a variety of physiologically active ingredients such as sitosterol and active polysaccharides. It has health functions such as strengthening the spleen and stomach, nourishing the liver and protecting the liver, and benefiting the essence and protecting the kidney. It is known as "the first of the five grains". [0003] Rice is one of the main food crops in my country, and its production a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/10A23L7/10
Inventor 贾冬英姚开陈莹赵甲元
Owner SICHUAN UNIV
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