Method for producing fermented type rice beverage through adding enzymes, extruding and liquefying
An enzyme-added extrusion and fermentation type technology is applied in the field of grain deep processing, which can solve the problems of increasing equipment area, large energy consumption, and low daily processing material capacity, so as to improve the utilization rate of raw materials, simplify the production process, and enhance the products. flavor effect
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Embodiment 1
[0020] Example 1 Enzyme extrusion liquefaction to produce fermented rice beverage
[0021] (1) Pretreatment: use indica rice as raw material, after pulverization, add high-temperature-resistant α-amylase at an amount of 1.5kg per ton of rice flour to water 3 times the weight of rice flour, mix well, then mix the enzyme-containing water with rice flour Mix well and let it equilibrate at room temperature for 4 hours.
[0022] (2) Extrusion liquefaction by adding enzymes: Extrude and liquefy the uniformly mixed raw materials in step (1) through a twin-screw extruder. 80°C, 90°C, 115°C, the screw speed is 70rpm, and the extruded liquefied product is rapidly cooled to room temperature.
[0023] (3) Refining: add 3 times water to the liquefied product in step (2) and mix, then use a colloid mill to refine pulp for 15 minutes.
[0024] (4) Saccharification: Add 100 U / g of glucoamylase to the feed solution in step (3), and saccharify at 70°C for 40 min.
[0025] (5) Homogenization:...
Embodiment 2
[0031] Example 2 Production of Fermented Rice Beverage by Enzyme Extrusion Liquefaction
[0032] (1) Pretreatment: Mix glutinous rice and indica rice as raw materials in a ratio of 1:4. After crushing, add high-temperature-resistant α-amylase at an amount of 1.3kg per ton of rice flour to water that is 2.5 times the weight of rice flour. After mixing, Then mix the enzyme-containing water and the rice flour evenly, and equilibrate at room temperature for 3 hours.
[0033] (2) Extrusion liquefaction with enzymes: The raw materials mixed uniformly in step (1) are extruded and liquefied through a twin-screw extruder. 80°C, 90°C, 115°C, the screw speed is 80rpm, and the extruded liquefied product is rapidly cooled to room temperature.
[0034] (3) Refining: add 3 times water to the liquefied product in step (2) and mix, then use a colloid mill to refine pulp for 15 minutes.
[0035] (4) Saccharification: Add 110 U / g of glucoamylase to the feed solution in step (3), and saccharify...
Embodiment 3
[0040] Example 3 Production of Fermented Rice Beverage by Enzyme Extrusion Liquefaction
[0041] (1) Pretreatment: use japonica rice as raw material, after crushing, add high-temperature-resistant α-amylase at an amount of 1.1kg per ton of rice flour to water twice the weight of rice flour, mix well, and then mix the enzyme-containing water with rice flour Mix well and let it equilibrate at room temperature for 4 hours.
[0042] (2) Extrusion liquefaction by adding enzymes: Extrude and liquefy the uniformly mixed raw materials in step (1) through a twin-screw extruder. 70 ° C, 80 ° C, 105 ° C, the screw speed is 100 rpm, and the extruded liquefied product is rapidly cooled to room temperature.
[0043] (3) Refining: add 3 times water to the liquefied product in step (2) and mix, then use a colloid mill to refine pulp for 15 minutes.
[0044] (4) Saccharification: Add 100 U / g of glucoamylase to the feed solution obtained in step (3) and saccharify at 70°C for 40 minutes.
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