Rice milk and preparation method thereof

A technology for rice and rice flour, applied in the field of rice milk and its preparation, can solve the problems of easily causing allergic reactions, restricting the consumer population with lactose intolerance, etc., and achieve the effects of novel product form, prevention of colon cancer, and easy consumption.

Inactive Publication Date: 2015-08-19
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Milk is a nutritionally complete food, but it is prone to allergic reactions to certain groups of people and limits the consumption of lactose intolerance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The rice is crushed and ground to obtain rice flour, soaked, mixed with auxiliary materials, homogenized and gelatinized to obtain a stable rice milk.

[0026] The preparation method of the rice milk of this embodiment is to make according to the following process steps:

[0027] Rice→crushing and grinding→rice flour→add water and stir for 30min→add soft white sugar, soybean protein isolate, glyceryl monostearate, sunflower oil, vitamin and mineral nutrition enhancer→colloid mill grinding→homogenize→heat to 72℃ , keep for 30min→cooling→subpackage→refrigerate the finished product at 4°C.

[0028] Specifically, the rice is crushed and ground to obtain rice flour, passed through a 100-mesh sieve, and the sieved rice flour is taken, added with water and stirred for 30 minutes to obtain a rice flour dispersion; wherein the mass ratio of rice flour to water is 8:100. Add 0.5% glyceryl monostearate, 1% sunflower oil, 5% soft white sugar, 3% soybean protein isolate, vitamin an...

Embodiment 2

[0030] The rice is crushed and ground to obtain rice flour, soaked, mixed with auxiliary materials, homogenized and gelatinized to obtain a stable rice milk.

[0031] The preparation method of the present embodiment rice yoghurt is to make according to the following processing steps:

[0032] Rice→crushing and grinding→rice flour→adding water and stirring for 1h→adding soft white sugar, whey protein concentrate, emulsifier, inulin, rapeseed oil, vitamin and mineral nutrition enhancer→colloid mill grinding→homogenizing→heating to 85℃ , keep for 20min→cooling→subpackage→refrigerate the finished product at 4°C.

[0033] Specifically, the rice is crushed and ground to obtain rice flour, passed through a 100-mesh sieve, and the sieved rice flour is taken, and stirred with water for 1 hour to obtain a rice flour dispersion; wherein, the mass volume ratio of rice flour to water is 11:100. Add 0.5% glyceryl monostearate, 1.5% rapeseed oil, 5% soft white sugar, 3% concentrated whey pr...

Embodiment 3

[0035] The rice is crushed and ground to obtain rice flour, soaked, mixed with auxiliary materials, homogenized and gelatinized to obtain a stable rice milk.

[0036] The preparation method of the present embodiment rice yoghurt is to make according to the following processing steps:

[0037] Rice→crushing and grinding→rice flour→add water and stir for 2 hours→add white sugar, concentrated whey protein, emulsifier, soybean oil, vitamin and mineral nutrition enhancer→colloid mill grinding→homogenize→heat to 95°C and keep for 15min→ Cooling→subpackaging→refrigerate the finished product at 4°C.

[0038]Specifically, the rice is crushed and ground to obtain rice flour, passed through a 200-mesh sieve, and the sieved rice flour is taken, added with water and stirred for 2 hours to obtain a rice flour dispersion; wherein, the mass volume ratio of rice flour to water is 15:100. Then add auxiliary materials such as 0.5% glyceryl monostearate, 1.0% soybean oil, 5% white granulated sug...

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PUM

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Abstract

The invention relates to rice milk and a preparation method thereof, belonging to the field of functional health-care food. The rice milk comprises the following main components in parts by weight: 1-20 parts of rice powder, 0-10 parts of sugar, 0.1-10 parts of concentrated whey protein or/and soy isolate protein, 0-2 parts of inulin, 0.1-0.5 part of glycerin monostearate, 0.1-2 parts of plant oil, and 100 parts of water; and the rice milk further comprises vitamin and a mineral nutrition enhancer. The preparation method comprises the following steps of preparing rice as the main raw material into rice slurry or rice powder dispersion liquid, adding other components, and grinding, homogenizing, heating and quickly cooling. The rice milk disclosed by the invention adopts a novel form, and is convenient to carry, simple and convenient to eat, abundant in nutritional substance, high in protein content, low in fat content, smooth, fine, good in mouth feel, refreshing in fragrance and the like. According to the preparation method, the operation is simple, the cost is low and no pollution exists, and the method is provided for producing steady and uniform rice milk.

Description

Technical field: [0001] The invention belongs to the technical field of functional health food, and in particular relates to a rice milk and a preparation method thereof. Background technique: [0002] Rice is rich in nutrition and is one of the main grains of our people. Rice can provide the human body with major nutrients such as carbohydrates, protein, fat and dietary fiber. In addition, rice also contains active substances such as flavonoids, polyphenols, γ-aminobutyric acid, and a large number of trace elements, such as Fe, Mn, Cu, Zn, Ca, Se, etc. Studies have shown that rice has physiological effects such as anti-aging, anti-mutagenesis, anti-oxidation, and prevention of cardiovascular and cerebrovascular diseases. At the same time, it can improve the nutritional status of the skin and promote smooth and delicate skin. [0003] Rice protein is a high-quality plant protein recognized by the nutrition industry. Its amino acid composition ratio is reasonable, which is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/02A23C11/10
Inventor 郭明若李丹王翠娜
Owner JILIN UNIV
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