High-resistance starch rice milk beverage and preparation method thereof

A high-resistant starch and beverage technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of hyperglycemia patients who cannot eat too much, easy to precipitate, and weak fragrance, and achieve rapid blood sugar rise and taste Delicate and mellow, smooth blood sugar effect

Inactive Publication Date: 2014-04-30
周光英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, most of the rice milk beverages on the market are ordinary beverages, and most of them should not be eaten too much for obese people and hyperglycemic patients; moreover, the rice milk beverages on the market have low raw material utilization rate, weak fragrance, easy precipitation, Instability and other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A high-resistant starch rice milk beverage, the components of which are in parts by weight: 200 parts of high-resistant starch suitable sugar rice, 40 parts of skimmed milk powder, 3 parts of sweet sugar, 0.4 parts of CMC, and 1.8 parts of sodium alginate part, 0.2 part of sodium citrate.

[0024] The above-mentioned high resistant starch rice milk drink is realized through the following steps:

[0025] (1) Impurity removal: It is required that high resistant starch is suitable for sugar rice without moths and enzyme spots, and impurities such as residual shells and sand grains are removed;

[0026] (2) Baking: Bake 200 parts of high-resistant starch Yitang rice in an oven until a strong baking aroma is produced. The baking temperature is 130°C and the baking time is 80 minutes;

[0027] (3) Soaking and refining: highly resistant starch should be baked and soaked in 50°C for 2 hours, and then refined. The ratio of rice to water is 1:8;

[0028] (4) Gelatinization: hea...

Embodiment 2

[0035] A high-resistant starch rice milk beverage, the components of which are in parts by weight: 250 parts of high-resistant starch suitable sugar rice, 50 parts of skimmed milk powder, 3.75 parts of sweet sugar, 0.5 parts of CMC, and 2.2 parts of sodium alginate part, 0.4 part of sodium citrate.

[0036] The above-mentioned high resistant starch rice milk drink is realized through the following steps:

[0037] (1) Impurity removal: It is required that high resistant starch is suitable for sugar rice without moths and enzyme spots, and impurities such as residual shells and sand grains are removed;

[0038] (2) Baking: Bake 250 parts of high-resistant starch Yitang rice in an oven until a strong roasted aroma is produced. The baking temperature is 130°C and the time is 80 minutes;

[0039] (3) Soaking and refining: highly resistant starch should be baked and soaked in 50°C for 5 hours, and then refined. The ratio of rice to water is 1:8;

[0040] (4) Gelatinization: heat g...

Embodiment 3

[0047] A high-resistant starch rice milk beverage, the components of which are in parts by weight: 220 parts of high-resistant starch suitable sugar rice, 44 parts of skimmed milk powder, 3.25 parts of sweet sugar, 0.42 parts of CMC, and 1.9 parts of sodium alginate part, 0.25 part of sodium citrate.

[0048] The above-mentioned high resistant starch rice milk drink is realized through the following steps:

[0049] (1) Impurity removal: It is required that high resistant starch is suitable for sugar rice without moths and enzyme spots, and impurities such as residual shells and sand grains are removed;

[0050] (2) Baking: Bake 220 parts of high-resistant starch Yitang rice in an oven until a strong roasted aroma is produced. The baking temperature is 130°C and the baking time is 80 minutes;

[0051] (3) Soaking and refining: highly resistant starch should be baked and soaked in 50°C for 3 hours, and then refined. The ratio of rice to water is 1:8;

[0052] (4) Gelatinizatio...

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PUM

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Abstract

The invention discloses a high-resistance starch rice milk beverage and a preparation method thereof; the high-resistance starch rice milk beverage comprises the following raw materials: high-resistance starch appropriate sugar rice, skim milk powder, sugar cane, CMC (Carboxy Methylated Cellulose), sodium alginate and sodium citrate. The preparation method comprises the steps of impurity removal, roasting, dipping and defibrination, pasting, enzymatic decomposition, mixing, homogenization and degassing, filling, sterilization and cooling. The high-resistance starch rice milk beverage and the preparation method thereof have the following characteristics: the high-resistance starch appropriate sugar rice is used as the raw material to develop a double-protein beverage with higher content of resistant starch and rich nutrition; after diabetics drink the beverage, the blood glucose can be smoothened, and the symptom of quickly increasing the blood glucose after taking food is improved; the traditional preparation method is improved to solve such problems as low utilization rate of the raw materials, weak flavor, layering and easiness in precipitation in the production process of the rice milk beverage; the high-resistance starch rice milk beverage has mellow rice flavor, properly coordinated milk flavor, pure sweet taste, exquisite and mellow taste and full scorch aroma of baked rice.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a high-resistant starch rice milk beverage and a preparation method thereof. Background technique [0002] The concept of resistant starch (resistant starch, RS) was proposed by British physiologist Englyst, and some people translated it as resistant starch and resistant starch. Resistant starch is also known as enzyme-resistant starch and indigestible starch. This kind of starch is more difficult to degrade than other starches. It is digested slowly in the body, and the absorption and entry of resistant starch into the blood are slow. Resistant starch itself is still starch, which has a different chemical structure than fiber, but behaves like soluble fiber. In 1993, the European Resistant Starch Research Association (EURESTA) defined it as "a general term for unabsorbed starch and its degradation products in the small intestine of healthy individuals". As a new type...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15A23C9/154A23C9/152
Inventor 周光英
Owner 周光英
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