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Rice drink and preparation method thereof

A technology for beverage and rice, applied in the field of rice beverage and its preparation, can solve problems such as thermodynamic instability and coalescence, and achieve the effects of improving stability and prolonging shelf life

Inactive Publication Date: 2016-09-21
ANHUI TONGFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A small number of scholars have done preliminary work on rice beverage technology, including the selection and comparison of raw materials (brown rice and white rice), research on the formation of flavors, quality control, etc., but there are still many problems to be solved for rice beverages: rice beverages are based on The emulsion system in which water is the continuous phase and protein and fat are the dispersed phase is a thermodynamically unstable system. After storage for more than 6 months, unstable phenomena such as floating, sinking, coalescence, and connection will appear, affecting Product quality, improving the stability of rice beverages, and extending the shelf life are the key to the production of rice beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of rice beverage, comprising the following steps:

[0031] a) Baking process: roasting the white rice at 150°C for 20 minutes;

[0032] b) Cooking process: soak the white rice and water for 25 minutes according to the weight ratio of white rice: water of 1:4, and boil for 25 minutes until the rice grains are completely cracked to form rice paste; add water to the boiled rice paste , make the weight of rice therein be 8%, cool down to 55°C, add 1.5% beta-amylase of the total weight to carry out enzymolysis, make the sugar content reach 5Brix, heat up to 95°C, inactivate for 20 minutes; cool to 60°C, Form an emulsion and add a stabilizer; the stabilizer is a mixture of sodium alginate, glyceryl monostearate, and grape seed extract, and the weight ratio of the emulsion to the stabilizer is 1:0.015; sodium alginate, The weight ratio of glyceryl monostearate and grape seed extract is 1:1:1.

[0033] c) Homogenization process, d) Sterilization process, ...

Embodiment 2

[0035] A preparation method of rice beverage, comprising the following steps:

[0036] a) Baking process: roasting the white rice at 180°C for 18 minutes;

[0037] b) Cooking process: soak the white rice and water for 20 minutes according to the weight ratio of white rice: water of 1:3, and boil for 20 minutes until the rice grains are completely cracked to form rice paste; add water to the boiled rice paste , make the weight of the rice therein be 9%, cool down to 50°C, add 1% β-amylase of the total weight to carry out enzymolysis, make the sugar content reach 8Brix, heat up to 95°C, inactivate for 20 minutes; cool to 60°C, Form an emulsion and add a stabilizer; the stabilizer is a mixture of sodium alginate, glyceryl monostearate, and grape seed extract, and the weight ratio of the emulsion to the stabilizer is 1:0.01; sodium alginate, The weight ratio of glyceryl monostearate and grape seed extract is 1:1:0.5.

[0038] c) Homogenization process, d) Sterilization process, ...

Embodiment 3

[0040] A preparation method of rice beverage, comprising the following steps:

[0041] a) Baking process: roasting the white rice at 200°C for 10 minutes;

[0042] b) Cooking process: soak the white rice and water according to the weight ratio of white rice: water of 1:5 for 30 minutes, and boil for 30 minutes until the rice grains are completely cracked to form rice paste; add water to the boiled rice paste , make the weight of the rice therein be 10%, cool down to 60°C, add 1.5% β-amylase of the total weight to carry out enzymolysis, make the sugar content reach 3Brix, heat up to 95°C, inactivate for 20 minutes; cool to 60°C, Form an emulsion and add a stabilizer; the stabilizer is a mixture of sodium alginate, glyceryl monostearate, and grape seed extract, and the weight ratio of the emulsion to the stabilizer is 1:0.02; sodium alginate, The weight ratio of glyceryl monostearate to grape seed extract is 1:1:1.5.

[0043] c) Homogenization process, d) Sterilization process...

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Abstract

The present invention discloses rice drink and a preparation method thereof. The drink comprises an emulsion and a stabilizer. The stabilizer is a mixture of sodium alginate, glyceryl monostearate and grape seed extract. Compared with the prior art, the shelf life of the prepared rice drink increases from 6 months to more than 12 months, the stability of the rice drink is prolonged and the shelf life is prolonged.

Description

technical field [0001] The invention belongs to beverages and a preparation method thereof, in particular to rice beverages and a preparation method thereof. Background technique [0002] At present, the mainstream beverages in the beverage market are carbonated drinks and fruit juice drinks, but people have paid attention to the health problems caused by carbonated drinks and fruit juice drinks. For this reason, South Korea, Japan and other countries have begun to promote rice drinks, which are rich in nutrients needed by the human body. Healthy drinks with trace elements and unsaturated fatty acids. Compared with mainstream carbonated drinks and juice drinks, rice drinks have green and healthy functions. Rice drinks will be purchased by more and more consumers, and the market prospect of rice drinks will be very broad. [0003] As one of the two major staple food raw materials in my country, rice has the effects of invigorating the spleen, nourishing the stomach, benefiti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/62A23C11/10
CPCA23L2/38A23L2/62A23V2002/00A23V2200/20A23V2250/21166A23V2250/5026A23V2250/192A23V2300/26
Inventor 刘辉段盛林王成祥张美娜苑鹏刘山国
Owner ANHUI TONGFU FOOD
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