Non-enzymolysis rice milk beverage and preparation method thereof

A non-enzyme and rice milk technology, applied in non-enzymatically treated rice milk drinks and its preparation, can solve the problem of losing the original flavor of rice milk and achieve the effect of extending the shelf life

Inactive Publication Date: 2009-05-27
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the rice milk beverages on the market are made of white rice and brown rice, and have undergone enzymatic hydrolysis and saccharification. Due to these treatments, the original nutritional structure of rice has changed greatly, especially in terms of taste. Rice milk has been lost. Authentic as it should be

Method used

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  • Non-enzymolysis rice milk beverage and preparation method thereof

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Embodiment Construction

[0019] Weigh 100Kg of late indica broken rice to remove impurities, fry it in a pan at 200°C until it is burnt yellow, and have a strong rice fragrance, grind the fried broken rice into powder with a pulverizer, and pass through a 120-mesh sieve. Similarly, 50Kg of black rice was fried in a pan at 200°C until fragrant, ground into powder, and passed through a 120-mesh sieve. Weigh 60Kg of white rice flour and 20Kg of black rice flour respectively and mix them into a 2000L gelatinization pot with about 600L of 90°C hot water for gelatinization for 20 minutes and then filter. Accurately weigh 116Kg of white sugar, 0.6Kg of sodium polyacrylate, 0.4Kg of carrageenan, 0.6Kg of guar gum, 0.8Kg of xanthan gum, 0.4Kg of gellan gum, 0.6Kg of sucrose ester, 0.8Kg of monoglyceride, Sodium phosphate 0.2Kg, after dry mixing, add it to another 500L or so 60-70℃ hot water tank, stir and dissolve for 15 minutes and filter, mix the dissolved and filtered emulsification stabilizer material liqu...

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Abstract

The invention provides a non-enzymatic rice milk beverage and a preparation method thereof, wherein, the non-enzymatic rice milk beverage takes crushed rice and black rice as main material, and the method for preparing the non-enzymatic rice milk beverage comprises the steps of screening out impurities, roasting, crushing, non-enzymatic gelatinization, preparation, homogenization, refinement, emulsification, sterilization, packaging, etc. The crushed rice and the black rice are taken as the main material of the non-enzymatic rice milk beverage; the preparation method adopts the dynamic supervoltage microjet technology to refine and emulsify materials; emulsified stabilizing agent is added during the preparation process; and instant ultrahigh-temperature flash evaporation technology is adopted for aromatizing and sterilizing the materials.

Description

technical field [0001] The invention relates to a non-enzymatically treated rice milk drink and a preparation method thereof, which belong to the technical field of agricultural by-product finishing. Background technique [0002] In the process of rice processing, a large amount of broken rice will inevitably be produced, and with the continuous improvement of rice processing precision and the gradual strengthening of product grading and sorting, more broken rice will be produced. As we all know, the price of broken rice is only 30% to 50% of that of rice, but the nutrients such as protein and starch in broken rice are similar to or even higher than that of rice. If it is not fully utilized, it will cause a great waste of rice resources. In the past , Broken rice is mainly used as feed raw material, and its economic added value is not high. Utilizing broken rice to produce beverages can greatly increase its economic added value. Black rice is known as "medicine rice" and "...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/10A23L2/70A23L2/46A23C11/10A23L7/10
Inventor 刘成梅罗利平蓝海军刘伟涂宗财黄丽梁瑞红李俶
Owner NANCHANG UNIV
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