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Method for preparing fermentation type cordyceps flower rice milk drink

A kind of Cordyceps flower and fermented technology, which is applied in the field of preparation of fermented Cordyceps flower rice milk beverage, can solve the problems of not showing the advantages of fermented rice milk beverage, complex process, low nutritional value, etc., and improve the utilization rate of distiller's grains , simple process, rich nutrition effect

Inactive Publication Date: 2013-07-31
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since this method does not have the link of fermentation and is directly gelatinized and homogeneous, the resulting product has disadvantages such as low nutritional value and single taste.
CN101181088A discloses a fermented rice milk beverage and a preparation method thereof. The method mainly includes steps such as fermentation, water grinding, adding high-temperature-resistant amylase and glucoamylase, homogenization, and high-temperature sterilization. It takes 6-7 days, which takes a long time; the process is complicated and the operation is troublesome, and it does not reflect the advantages of fermented rice milk beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This embodiment includes the following steps:

[0019] (1) Wash the glutinous rice to remove impurities and soak it at room temperature for 12 hours;

[0020] (2) Cook the glutinous rice treated in step (1) for 20 minutes, then cool to 28°C;

[0021] (3) Spread the rice obtained in step (2) evenly, first add sterile water at a ratio of 600ml of sterile water per kilogram of rice, then add 0.2% of Hengyang distiller’s koji relative to the dry weight of glutinous rice, mix evenly, and smooth surface, then put it into a fermentation container, and ferment at 29°C for 48 hours to obtain sweet rice wine;

[0022] (4) According to the ratio of sweet rice wine quality: water quality = 1:5, add water to the sweet rice wine for grinding, adjust the pH of the obtained emulsion to 4.5 with citric acid, raise the temperature to 40°C, and carry out the first time under the condition of 40MPa Homogeneous; add a compound emulsifier of monoglyceride and sucrose ester equivalent to 0....

Embodiment 2

[0027] This embodiment includes the following steps:

[0028] (1) Wash the glutinous rice to remove impurities and soak it at room temperature for 18 hours;

[0029] (2) Cook the glutinous rice treated in step (1) for 25 minutes, then cool to 29°C;

[0030] (3) Spread the rice obtained in step (2) evenly, first add sterile water at a ratio of 700ml of sterile water / kg of rice, then add 0.3% Yueyang distiller's koji relative to the dry weight of glutinous rice, mix well, and smooth surface, then put it into a fermentation container, and ferment at 30°C for 36 hours to obtain sweet rice wine;

[0031] (4) According to the ratio of sweet rice wine quality: water quality = 1:7, add water to the sweet rice wine for grinding, adjust the pH of the obtained emulsion to 5.5 with citric acid, raise the temperature to 50°C, and perform the first homogenization at 30MPa ; In the homogeneous emulsion, add the compound emulsifier relative to the emulsion quality 0.07% monoglyceride and su...

Embodiment 3

[0036] This embodiment includes the following steps:

[0037] (1) Wash the glutinous rice to remove impurities and soak it at room temperature for 24 hours;

[0038] (2) Cook the glutinous rice treated in step (1) for 30 minutes, then cool to 30°C;

[0039] (3) Spread the rice obtained in step (2) evenly, first add sterile water at a ratio of 800ml of sterile water per kilogram of rice, then add Angelica sweet wine koji equivalent to 0.2% of the dry weight of glutinous rice, mix well, Smooth the surface, then put it into a fermentation container, and ferment at 30°C for 42 hours to obtain sweet rice wine;

[0040] (4) According to the ratio of sweet rice wine quality: water quality = 1:10, add water to the sweet rice wine for grinding, adjust the pH of the obtained emulsion to 6.0 with citric acid, raise the temperature to 60°C, and perform the first homogenization at 20MPa ; In the emulsion after homogenization, add the composite emulsifier of monoglyceride and sucrose este...

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Abstract

A method for preparing fermentation type cordyceps flower rice milk drink comprises the following steps: (1), washing and soaking glutinous rice; (2), stewing; (3), fermentation; (4), adding water, grinding, adjusting the pH value to be 4.5 to 6.0, and homogenizing under the condition that the temperature is 40 to 60 DEG C, and the pressure is 20 to 40 MPa; based on the mass of homogenized emulsion, adding 0.06% to 0.08% of compound emulsifying agent of monoglycerides and sucrose ester, 0.045% to 0.05% of xanthan gum, 0.01% to 0.015% of carboxymethyl cellulose, 0.018% to 0.02% of milk powder,0.01 to 0.015% of powdered oil and 2% to 5% of cordyceps flowers, and homogenizing again under the pressure of 10 to 20 MPa; and (5), packaging aseptically after high temperature sterilization. The method has the advantages that the process is simple, the operation is simple and convenient, and the finished product is high in nutritional value and good in mouth feel.

Description

technical field [0001] The invention relates to a method for preparing a rice milk beverage, in particular to a method for preparing a fermented rice milk beverage with cordyceps flower. Background technique [0002] For a long time, rice processing has only been in the primary processing state to meet people's ration needs, and the products obtained are in a single form, mostly traditional rice cakes, rice cakes, rice noodles, etc. For now, the development level of rice processing and the level of comprehensive utilization of products are still very low, and the amount of deep processing only accounts for 20%, which seriously restricts the healthy development of the rice industry. Therefore, in order to meet the requirements of the increasingly diversified food market, increase the proportion of rice deep processing, industrial economic benefits and added value of rice products, and increase farmers' income, it is urgent to seek multi-channel deep processing for rice resour...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/30
Inventor 熊兴耀蔡柳刘东波苏小军
Owner HUNAN AGRICULTURAL UNIV
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