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Making method for rice bran beverage

A production method and rice bran technology are applied in the field of beverages and can solve the problems of rice bran with a strong bitterness, serious liquid appearance separation, poor beverage taste and the like.

Inactive Publication Date: 2012-07-25
灵山县科学技术情报研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] These methods of processing rice bran into beverages generally undergo steps such as biological enzymolysis, slag-liquid separation, and high-temperature inactivation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of rice bran beverage, its steps are as follows:

[0020] 1) Raw material preparation: take fresh rice bran, remove the powder and impurities therein;

[0021] 2) Heat treatment to remove phytic acid: add water to the impurity-removed rice bran and heat, the weight ratio of rice bran to water is 1:20, the heating temperature is 120°C, and the heating time is 8 minutes;

[0022] 3) Biological enzymatic hydrolysis: cool the heat-treated mixture of rice bran and water to 45°C, add 0.5% papain, 1% α-1,4-glucohydrolase, and 1% tannase by weight of the mixture to carry out Hydrolyzed for 4 hours;

[0023] 4) Enzyme inactivation: raise the temperature of the enzymolysis solution to 100°C and keep it for 20 minutes;

[0024] 5) Separation of supernatant and emulsion: the mixture after enzyme inactivation is subjected to solid-liquid separation, so that the biological enzymatic hydrolysis liquid is separated from the coarse rice bran fiber, and then the ...

Embodiment 2

[0028] The preparation method of rice bran beverage, its steps are as follows:

[0029] 1) Raw material preparation: take fresh rice bran, remove the powder and impurities therein;

[0030] 2) Heat treatment to remove phytic acid: add water to the impurity-removed rice bran and heat, the weight ratio of rice bran to water is 1:15, the heating temperature is 120°C, and the heating time is 10 minutes;

[0031] 3) Biological enzymatic hydrolysis: cool the heat-treated mixture of rice bran and water to 40°C, add 0.6% pepsin, 2% α-1,4-glucan-4-glucohydrolase, 0.4% tannase for hydrolysis for 4 hours;

[0032] 4) Enzyme inactivation: raise the temperature of the enzymolysis solution to 110°C and keep it for 10 minutes;

[0033] 5) Separation of supernatant and emulsion: the mixture after enzyme inactivation is subjected to solid-liquid separation, so that the biological enzymatic hydrolysis liquid is separated from the coarse rice bran fiber, and then the enzymatic hydrolysis liqui...

Embodiment 3

[0037] The preparation method of rice bran beverage, its steps are as follows:

[0038] 1) Raw material preparation: take fresh rice bran, remove the powder and impurities therein;

[0039] 2) Heat treatment to remove phytic acid: add water to the impurity-removed rice bran and heat, the weight ratio of rice bran to water is 1:20, the heating temperature is 120°C, and the heating time is 8 minutes;

[0040] 3) Biological enzymatic hydrolysis: cool the mixture of heat-treated rice bran and water to 45°C, add 0.5% papain, 0.5% α-1,4-glucan-4-glucohydrolase, 0.5% α-1,4-glucan-maltose hydrolase, 1% tannase, hydrolyzed for 4 hours;

[0041] 4) Enzyme inactivation: raise the temperature of the enzymolysis solution to 100°C and keep it for 20 minutes;

[0042] 5) Separation of supernatant and emulsion: the mixture after enzyme inactivation is subjected to solid-liquid separation, so that the biological enzymatic hydrolysis liquid is separated from the coarse rice bran fiber, and th...

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Abstract

The invention discloses a making method for rice bran beverage, which successively comprises the following steps: removing impurities from the rice bran; carrying out thermal treatment to remove phytic acid; carrying out biological enzyme hydrolysis and enzyme inactivation; separating clear liquid and emulsion; blending, sterilizing and filling liquid; during enzymolysis, selecting one or more of protease, amylase and tannase; during blending, blending the clear liquid with white granulated sugar, protein sugar, sodium cyclamate, malic acid and citric acid; blending the emulsion; and mixing with the white granulated sugar, the protein sugar, the sodium cyclamate, the malic acid, the citric acid, CMC (Carboxy Methylated Cellulose) and xanthan gum. The obtained beverage has two states of clear liquid and emulsion which both effectively maintain rich nutrition substances, such as protein, fat, bran, vitamins and the like. Meanwhile, the beverage has the fresh rice flavor, is sweet mixed with sour and has excellent taste and has excellent taste.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a method for preparing a rice bran beverage. Background technique [0002] Rice bran is a yellow cortex obtained from the rice milling process in rice processing. It is the cortex of rice fruit, also known as "rice skin" and "clear bran". Rice bran accounts for about 7-9% of the total weight of rice, moisture ≤ 13%, crude protein ≥ 12.5%, and is light yellow and white; the nutrients of rice bran are mainly sugar, fat and protein, as well as calcium, manganese, zinc, iron, copper , selenium and other mineral elements, fresh rice bran is also rich in vitamins, especially rich in B vitamins. A USDA study showed that 64% of the nutrients in rice grains are concentrated in the bran. Rice bran is rich in nutrition and has various physiological and health functions, such as lowering cholesterol, preventing arteriosclerosis, maintaining blood sugar balance, laxative, etc. Therefore, ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/09
Inventor 谢庭梅
Owner 灵山县科学技术情报研究所
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