Health-care brown rice syrup beverage and preparation method thereof

A production method and brown rice technology, applied in dairy products, milk substitutes, applications, etc., can solve the problem of rare food

Inactive Publication Date: 2012-10-03
SHANDONG MEIJING RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are still few foods that are further processed with peanut butter as raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Weigh 1 kg of brown rice with impurities removed and bake it at 180°C for 20 minutes; soak the brown rice in clean water for 60 minutes and put it in a constant temperature incubator to keep it warm. The soaking temperature is 20°C and the soaking time is 24 hours. Change the water every 4 hours. Drain; add 3L of water when refining, and filter to obtain the filtrate after refining; add 150g of granulated sugar and 150g of peanut butter when blending, and stir until completely mixed; when homogenizing, the operating temperature is 70°C. The pressure is 10MPa, the particle size after homogenization should be below 50um; the bottle is measured at a temperature of 70°C, 300mL per bottle; it is sterilized at 121°C for 15 minutes, and cooled to room temperature after sterilization to obtain the finished product.

Embodiment 2

[0029] Weigh 2kg of brown rice with impurities removed, and bake it at 190°C for 15 minutes; soak the brown rice in clean water for 60 minutes, and put it in a constant temperature incubator to keep it warm. The soaking temperature is 20°C, and the soaking time is 24 hours. Change the water every 6 hours. Drain; add 8L of water when refining, and filter to obtain the filtrate after refining; add 400g of granulated sugar and 200g of peanut butter when blending, and stir until completely mixed; The pressure is 15MPa, the particle size after homogenization should be below 50um; bottled by metering, the temperature is controlled at 75°C, 300mL per bottle; sterilized at 121°C for 15 minutes, cooled to room temperature after sterilization to obtain the finished product.

Embodiment 3

[0031]Weigh 5kg of brown rice with impurities removed, and bake it at 170°C for 30 minutes; soak the brown rice in clean water for 60 minutes, and put it in a constant temperature incubator to keep it warm. The soaking temperature is 20°C, and the soaking time is 24 hours. Change the water every 4 hours. Drain; add 17.5L of water to grind, and filter to obtain the filtrate after refining; add 800g of granulated sugar and 1000g of peanut butter to mix, and stir evenly until completely mixed; the operating temperature for homogenization is 72°C, and the homogenization pressure is 25MPa , after homogenization, the granules should be below 50um; bottled by metering, the temperature is controlled at 72°C, 300mL per bottle; sterilized at 121°C for 15 minutes, cooled to room temperature after sterilization, to obtain the finished product.

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PUM

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Abstract

The invention provides a health-care brown rice syrup beverage and a preparation method thereof, which belong to the technical field of subsidiary agricultural products fine and further processing. The beverage is the health-care brown rice syrup beverage by taking brown rice as a main ingredient and adding water, granulated sugar and peanut butter, is vegan and edible, and has no artificial flavoring or preservatives. The preparation method comprises the following steps of taking the brown rice as the main ingredient, sieving, purifying, baking, soaking, grinding, filtering, blending, homogenizing, measuring, bottling and sterilizing to obtain the brown rice syrup beverage. The process is simple, enzymolysis and glyction reaction are not needed, and an original nutrition structure of brown rice is kept. The health-care brown rice syrup beverage integrates nutrition of the brown rice and peanut; contains abundant fine protein, sugar, vitamin B, mineral substances and other nutrient substances; does not contain saturated fatty acids and trans-fatty acids; is suitable to be drunk by infants, children, students, office workers, patients, middle-aged and aged people and other general population; and is particularly suitable for overworking brain workers, gastrointestinal dysfunction patients and the obese.

Description

technical field [0001] The invention relates to a deep processing technology of agricultural and sideline products, in particular to a healthy brown rice milk drink and a preparation method thereof. Background technique [0002] Beverages are an indispensable class of food in people's daily life. There are many types of beverages with different flavors on the market, such as carbonated beverages, fruit juice beverages, and tea beverages. But along with the strengthening of people's pursuit of healthy life and health care consciousness, existing products can't satisfy people's demand, as carbonated beverage, except containing high-calorie sugar, almost does not contain other nutrients; Cellulose and high sugar content; tea contains tannins, tannins will reduce the digestion and absorption of nutrients in the gastrointestinal tract, especially the absorption of iron, often drinking can easily cause iron deficiency anemia. The appearance of the brown rice milk beverage with he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L2/38
Inventor 刘来法
Owner SHANDONG MEIJING RICE
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