Brown rice beverage and preparation method thereof
A brown rice and beverage technology, which is applied in the field of brown rice deep processing, can solve the problems of poor taste of beverages, low brown rice beverage yield, etc., and achieves the effect of increasing the processing capacity
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[0016] The invention provides a method for preparing brown rice beverage. The method adopts the superfine pulverization method to crush brown rice, which not only reduces the particle size of brown rice to 300 mesh or above, improves the taste of the obtained beverage, but also improves the Improve the crushing efficiency of brown rice, thereby improving production efficiency.
[0017] The rice used herein can be one or more of early indica rice, late indica rice, japonica rice, indica glutinous rice, japonica glutinous rice, purple rice, black rice or red rice. Brown rice refers to the granules that retain the cortex, aleurone layer and germ layer after the rice has been processed by conventional processes.
[0018] The invention provides a kind of preparation method of brown rice drink, and this method comprises the following steps:
[0019] 1) Obtain brown rice after paddy is pretreated.
[0020] 2) Pulverization: the obtained brown rice is pulverized by a roller press ul...
Embodiment 1
[0035] 1) 500kg of paddy is removed from impurities, hulled, and paddy is separated, and dried until the water content is below 7% to obtain brown rice.
[0036] 2) Pulverization: the obtained brown rice is pulverized by a roller press.
[0037] 3) Gelatinization: put the material obtained in the above step into steam for cooking, and wait for the temperature to rise to 90°C for 2 minutes to obtain rice milk;
[0038] 4) pulping: mixing rice pulp and water in a weight ratio of 1:1 to obtain slurry;
[0039] 5) Pasteurization: Pasteurize the slurry at a temperature of 90° C. for 30 seconds to obtain the sterilized material;
[0040] 6) Homogenization: at room temperature, add 30MPa to homogenize the sterilized material twice to obtain a homogeneous material;
[0041] 7) Sterilization: The homogeneous material was sterilized at 137° C. for 7 seconds to obtain product 1.
Embodiment 2
[0043] 1) 500kg of paddy is removed from impurities, hulled, and paddy is separated, and dried until the water content is below 7% to obtain brown rice.
[0044] 2) Pulverization: the obtained brown rice is pulverized by a roller press.
[0045] 3) Gelatinization: put the material obtained in the previous step into steam for cooking, and wait for the temperature to rise to 90°C for 4 minutes to obtain rice milk;
[0046] 4) pulping: mixing rice pulp and water in a weight ratio of 1:1 to obtain slurry;
[0047] 5) Pasteurization: Pasteurize the slurry at a temperature of 90° C. for 30 seconds to obtain the sterilized material;
[0048] 6) Homogenization: at room temperature, add 30MPa to homogenize the sterilized material twice to obtain a homogeneous material;
[0049] 7) Sterilization: The homogeneous material was sterilized at 138° C. for 6 seconds to obtain product 2.
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