Composite rice milk drink and preparation method thereof

A technology of milk beverage and compound rice, applied in the field of compound rice milk beverage and its preparation, can solve the problems of loss of edible value, destruction of food quality, short shelf life, etc., to prevent recrystallization, prolong shelf life, and improve taste. Effect

Active Publication Date: 2014-04-23
SANMING YANGCHEN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Retrogradation of starch will seriously damage the edible quality of food. Rice is a raw material with high starch content. Because the beverage produced by using it is prone t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A compound rice milk beverage, the steps of its concrete preparation method are as follows:

[0034] (1) Select shelled peanut kernels that are free from mildew, moth-eaten, and oil, and rice that is free of mildew and moth-eaten;

[0035] (2) Roast the peanut kernels at 180°C for 30 minutes, until the peanuts are fully cooked and the aroma of peanuts is emitted, and the surface is not burnt or light brown, set aside;

[0036] (3) Add 300g of roasted peanut kernels to 1.5kg of clean water to soak for 1 hour, the water temperature is 85°C, and then beating at high speed and through two colloid mills to obtain roasted peanut puree;

[0037] (4) Wash 800g of ordinary japonica rice with clean water and soak it for 1 hour, 4.8kg of clean water for high-speed beating and pass through two colloid mills, and then heated to 96 ℃ for gelatinization with filtered clean steam for 5 minutes;

[0038] (5) After the rice milk is cooled to 88°C, add 0.2g of amylase for mild enzymatic ...

Embodiment 2

[0043] A compound rice milk beverage, the steps of its concrete preparation method are as follows:

[0044] (1) Select shelled peanut kernels that are free from mildew, moth-eaten, and oil, and rice that is free of mildew and moth-eaten;

[0045] (2) Roast the peanut kernels at 200°C for 40 minutes, until the peanuts are fully cooked and the aroma of peanuts is emitted, and the appearance is not burnt or light brown, set aside;

[0046] (3) Add 500g of roasted peanut kernels to 1.5kg of clean water, soak for 0.5 hours, the water temperature is 75°C, and then perform high-speed beating and pass through two colloid mills to obtain roasted peanut puree;

[0047] (4) Wash 900g of japonica rice and 100g of glutinous rice with clean water and soak for 1 hour, add 4kg of clean water for high-speed beating and pass through two colloid mills, and then heat to 98 ℃ with filtered clean steam to gelatinize for 10 minutes;

[0048] (5) After the rice milk is cooled to 92°C, add 0.4g of am...

Embodiment 3

[0053] A compound rice milk beverage, the steps of its concrete preparation method are as follows:

[0054] (1) Select shelled peanut kernels that are free from mildew, moth-eaten, and oil, and rice that is free of mildew and moth-eaten;

[0055] (2) Roast the peanut kernels at 220°C for 45 minutes, until the peanuts are fully cooked and have a peanut aroma, and the surface is not burnt or light brown, and set aside;

[0056] (3) Add 200g of roasted peanut kernels to 800g of clean water, soak for 0.5 hours, the water temperature is 65°C, then beat at high speed and pass through two colloid mills to obtain roasted peanut puree;

[0057](4) Wash 200g of glutinous rice and 700g of indica rice with clean water and soak for 1 hour, add 4.5kg of clean water for high-speed beating and pass through two colloid mills, then heat to 100 ℃ with filtered clean steam to gelatinize for 8 minutes;

[0058] (5) After the rice milk is cooled to 95°C, add 0.5g of amylase for mild enzymatic hydr...

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PUM

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Abstract

The invention discloses a composite rice milk drink and a preparation method thereof. The product of composite rice milk is prepared by the steps of material selection, peanut baking, pulp grinding, rice cleaning and soaking before pulping, gelatinization, mild enzymolysis, blending, homogenizing, filling, sealing, sterilizing, cooling and packaging. In the invention, the rice-peanut composite rice milk is prepared by combining the biological enzymolysis technology with the high-pressure homogenizing technology, the starch is partially hydrolyzed, the grease in peanut and rice starch form a stable emulsified state of semi-water in oil and semi-oil in water, and the recrystallization of the rice starch in a storage process of rice milk drink is effectively prevented so as to prevent the retrogradation of rice milk drink and prolong the shelf life of the rice milk drink. The rice milk drink disclosed by the invention integrates the nutritional ingredients of rice and peanut, and the mouthfeel, flavor and nutritional value of the product are increased; and the preparation method is simple and easy to implement, adopts general equipment, has strong operability, can effectively solve the problem of retrogradation deposition of rice milk, and is suitable for industrial large-scale production of rice milk drink.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound rice milk beverage and a preparation method thereof. Background technique [0002] Starch is an important part of food. After gelatinization, at room temperature or lower, the starch molecules that were originally in a disordered state rearrange orderly through hydrogen bonding to form a highly crystalline body. This process is the retrogradation of starch. . The retrogradation of starch will seriously damage the edible quality of food. Rice is a raw material with high starch content, and the beverage produced by using it is prone to retrogradation of starch and loses its edible value. Usually, rice milk beverages will regenerate to varying degrees after one week of production, and the shelf life is extremely short. Contents of the invention [0003] The object of the present invention is to provide a compound rice milk beverage and its preparation metho...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/70
CPCA23L2/38A23L2/70A23L2/84A23L33/00A23V2002/00A23V2200/044A23V2200/15A23V2300/26
Inventor 杨仁珠
Owner SANMING YANGCHEN FOODSTUFF
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