Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice

A technology for treating liquid and soybeans, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of underutilized soybean resources, low nutritional value, poor stability, etc., and achieve sweet and sour taste and smell, rich nutrition, Delicate taste effect

Inactive Publication Date: 2014-05-07
YINGZHITANG BIO ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the production process of Zizhi mycelium powder, there has always been a problem that soybean resources have not been fully utilized: that is, the soybean treatment liquid produced when soybeans are soaked, crushed, etc. contains more nutrients, mainly soybean oligomeric Sugar, soybean protein, soybean oligopeptide, amino acid, etc.
The disadvantage is that the product is a rice milk drink that has only been enzymatically hydrolyzed but not fermented. The non-fermented rice milk drink has a relatively single taste, low nutritional value, and poor stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for fermenting soybean treatment liquid and broken rice to produce rice milk beverage, comprising the following steps:

[0025] (1) Boil the soybean treatment solution for 15 minutes to remove the fishy smell, filter it with a 200-mesh filter cloth after cooling, and preheat it to 50°C for later use;

[0026] (2) The broken rice is sieved to remove impurities, and after cleaning and drying, it is pulverized into a particle size of 40 meshes with a powder machine, and the broken rice and water are mixed according to the broken rice and water mass ratio of 1:10 to obtain a mixture 1. Mixture 1 and soybean treatment solution were added to the 50°C soybean treatment solution prepared in step (1) at a mass ratio of 11:5, and soaked for 2 hours to obtain mixture 2;

[0027] (3) Refining the mixture 2 with an ordinary steel mill, and then homogenizing the coarsely ground mixture 2 with a high-pressure homogenizer, 3 cycles of refining and homogenizing, and passing thr...

Embodiment 2

[0033] A method for fermenting soybean treatment liquid and broken rice to produce rice milk beverage, comprising the following steps:

[0034] (1) Boil the soybean treatment solution for 15 minutes to remove the fishy smell, filter it with a 200-mesh filter cloth after cooling, and preheat it to 50°C for later use;

[0035] (2) The broken rice is sieved to remove impurities, and after cleaning and drying, it is pulverized into a particle size of 50 meshes with a powder machine, and the broken rice and water are mixed according to the broken rice and water mass ratio of 1:10 to obtain a mixture 1. Mixture 1 and soybean treatment solution were added to the 50°C soybean treatment solution prepared in step (1) at a mass ratio of 11:5, and soaked for 2 hours to obtain mixture 2;

[0036] (3) Refining the mixture 2 with an ordinary steel mill, and then homogenizing the coarsely ground mixture 2 with a high-pressure homogenizer, 3 cycles of refining and homogenizing, and passing thr...

Embodiment 3

[0042] A method for fermenting soybean treatment liquid and broken rice to produce rice milk beverage, comprising the following steps:

[0043] (1) Boil the soybean treatment solution for 15 minutes to remove the fishy smell, filter it with a 200-mesh filter cloth after cooling, and preheat it to 50°C for later use;

[0044] (2) The broken rice is sieved to remove impurities, and after cleaning and drying, it is pulverized into a particle size of 60 meshes with a powder machine, and the broken rice and water are mixed at a mass ratio of broken rice and water of 1:10 to obtain a mixture 1. Mixture 1 and soybean treatment solution were added to the 50°C soybean treatment solution prepared in step (1) at a mass ratio of 11:5, and soaked for 2 hours to obtain mixture 2;

[0045] (3) Refining the mixture 2 with an ordinary steel mill, and then homogenizing the coarsely ground mixture 2 with a high-pressure homogenizer, 3 cycles of refining and homogenizing, and passing through a 20...

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PUM

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Abstract

The invention provides a method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice. The method includes steps of boiling the soybean processing liquid to deodorize; cooling, filtering and reserving the soybean processing liquid; processing the broken rice; soaking the broken rice into the processed soybean processing liquid for 2 hours; grinding the broken rice and the soybean processing liquid into thick liquid by a common steel grinder; homogenizing the thick liquid via a high-pressure homogenizing machine; sieving the thick liquid by a sieve with the mesh of 200 to obtain pulp; adding fried skim milk with the mass of 1% of that of the pulp, fructo-oligose with the mass of 2% of that of the pulp, cane sugar with the mass of 2% of that of the pulp and isomaltose hypgather with the mass of 2% of that of the pulp; heating to gelatinize after mixing; adding fermented culture to ferment for 5 hours after sterilizing; instantly sterilizing at an ultrahigh temperature after fermentation is finished; and cooling to the room temperature so as to obtain the rice milk beverage. By the aid of the method, the rice milk beverage has unique taste and nutritional value, waste of resources is avoided, soybean and rice processing comprehensive utilization value and economic benefit of grain production are increased.

Description

technical field [0001] The invention relates to the technical field of rice milk beverages, in particular to a method for producing rice milk beverages by fermenting soybean treatment liquid and broken rice. Background technique [0002] Deep processing and comprehensive utilization of agricultural products, especially bulk grain agricultural products, to increase added value is an important topic for the government, farmers, enterprises and research institutes. Processing bulk agricultural products - grains into liquefied food whose appearance, taste, and nutrition meet the technical indicators of similar foreign products will greatly increase the consumption speed of grain foods, improve people's nutritional intake structure, and increase the additional value of grain raw materials. Value, drive farmers' enthusiasm for grain planting, increase farmers' income, greatly improve the economic benefits of related enterprises, and improve the technical level of my country's grain...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/105A23L1/29A23L7/104A23L11/50A23L11/65A23L33/00
Inventor 吴晖王谦增赖富饶潘伯良李臻李杰
Owner YINGZHITANG BIO ENG
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