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Preparation method for rice milk beverage with pleasant flavor

A beverage preparation method and rice milk technology, applied in the field of beverages, can solve problems such as poor flavor, inability to meet the needs of consumers and markets, and inability of nutrients to meet the needs, achieve smooth and thick taste, improve protein physicochemical and functional properties, Effects of changing protein conformation

Inactive Publication Date: 2017-11-21
全椒县崇明米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beverages are one of the most consumed foods at home and abroad, but the research on rice milk drinks is still in its infancy and cannot meet the needs of consumers and the market
Using rice as raw material to prepare rice milk beverage through fermentation, however, this method has poor flavor and nutrients cannot meet the demand, so it needs to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing a rice milk beverage with a pleasant flavor provided by the present invention comprises the following steps:

[0018] S1. After the rice is pretreated, put it in a water bath vibrator, add alkaline protease for enzymatic hydrolysis, inactivate it, adjust the pH value of the system to neutral, micronize it, add dry yeast to ferment, sterilize, and spray dry to obtain the first material ;

[0019] S2. Add water to the first material, adjust the pH value of the system to 6.4-6.7, and obtain the second material through gelatinization treatment;

[0020] S3. Add maltose, sodium alginate, and sodium carboxymethylcellulose to the second material and stir evenly, add olive oil for emulsification treatment, send it to homogenization treatment, and sterilize to obtain a rice milk drink with a pleasant flavor.

Embodiment 2

[0022] A method for preparing a rice milk beverage with a pleasant flavor provided by the present invention comprises the following steps:

[0023] S1. After the rice is pretreated, put it in a water bath shaker, add alkaline protease for enzymolysis, the enzymolysis temperature is 55°C, inactivate, adjust the pH value of the system to neutral, micronize, add dry yeast to ferment for 2.5h , sterilized, and spray-dried to obtain the first material;

[0024] S2. Add water to the first material until the water content is 75wt%, adjust the pH value of the system to 6.4-6.7, perform gelatinization treatment for 60 minutes, and the gelatinization treatment temperature is 84°C to obtain the second material;

[0025] S3. Add 2 parts of maltose, 6 parts of sodium alginate, and 1.5 parts of carboxymethylcellulose sodium to 60 parts of the second material in parts by weight, stir evenly, add 4 parts of olive oil for emulsification treatment for 50 minutes, and send it into homogenization...

Embodiment 3

[0027] A method for preparing a rice milk beverage with a pleasant flavor provided by the present invention comprises the following steps:

[0028] S1. After the rice is pretreated, put it in a water bath shaker, add alkaline protease for enzymolysis, the enzymolysis temperature is 65°C, inactivate, adjust the pH value of the system to neutral, micronize, add dry yeast to ferment for 1.5h , sterilized, and spray-dried to obtain the first material;

[0029] S2. Add water to the first material until the water content is 85wt%, adjust the pH value of the system to 6.4-6.7, perform a gelatinization treatment for 50 minutes, and a gelatinization treatment temperature of 88° C. to obtain a second material;

[0030] S3. Add 4 parts of maltose, 3 parts of sodium alginate, and 2.5 parts of sodium carboxymethyl cellulose to 40 parts of the second material in parts by weight, stir evenly, add 2 parts of olive oil for emulsification treatment for 60 minutes, and send it into homogenizatio...

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Abstract

The invention discloses a preparation method for a rice milk beverage with pleasant flavor. The preparation method comprises the following steps that rice is pretreated and then placed into a water bath vibrator, alkaline protease is added for enzymolysis, inactivation is conduced, and the system pH value is adjusted to be neutral; micronization treatment is conducted, dried yeast is added for fermentation, sterilization and spray drying are conducted, and then a first material is obtained; water is added into the first material, the system pH value is adjusted to be 6.4-6.7, gelatinization treatment is conducted, and then a second material is obtained; and maltose, sodium alginate and sodium carboxymethylcellulose are added into the second material and then are stirred to be uniform, olive oil is added to conduct emulsification treatment, then a mixture is sent to be subjected to homogenization treatment, sterilization is conducted, and then the rice milk beverage with the pleasant flavor is obtained. According to the preparation method, the obtained rice milk beverage is smooth and rich in tasting, rich in fragrance, extremely rich in nutrient substance and low in cost.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a method for preparing a rice milk beverage with pleasant flavor. Background technique [0002] Beverage is one of the most consumed foods at home and abroad, but the research on rice milk drink is still in its infancy, which cannot meet the needs of consumers and the market. Using rice as raw material to prepare rice milk beverage through fermentation, however, this method has poor flavor and the nutrients cannot meet the demand, so it needs to be solved urgently. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a method for preparing a rice milk drink with a pleasant flavor. The obtained rice milk drink has a smooth and rich taste, a rich aroma, extremely rich nutrients and low cost. [0004] A method for preparing a rice milk beverage with a pleasant flavor provided by the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 潘虎
Owner 全椒县崇明米业有限公司
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