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

Inactive Publication Date: 2018-12-07
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, when domestic and foreign industries produce cereal beverages, gelatinization and liquefaction are often carried out in two steps, which not only increases the floor space of the equipment, but also consumes a lot of energy and has low daily material processing capacity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a method for producing a fermented type rice beverage through adding enzymes, extruding and liquefying, and belongs to the technical field of cereal deep-processing. Accordingto the method, a dual-screw extruder is used as a serialization enzyme reactor, heat-resisting alpha-amylase is added, reasonable parameters of an extruding system, suitable for production of the fermented type rice beverage, are provided, and pasting and liquefying of rice are realized in the extruder; and then through grinding to obtain pulp, saccharifying, homogenizing, sterilizing, inoculation, fermenting, and filling, finished products of the fermented type rice beverage are obtained. Compared with a patent technique for preparing the conventional fermented type rice beverage, the methoddisclosed by the invention has the advantages that the pasting degree and the utilization rate of raw materials are increased, the production cycle is shortened, and the products are unique and richin flavor; and besides, two original working procedures of performing cooking and pasting on rice milk and performing liquefying with alpha-amylase are changed into one working procedure of performingextruding and liquefying, so that the working procedure is simplified, the operating condition is improved, the loss of starch is reduced, and the investments for equipment and construction are reduced.

Description

technical field [0001] The invention relates to a method for producing fermented rice beverage through extrusion liquefaction with enzyme addition, and belongs to the technical field of grain deep processing. Background technique [0002] At present, my country's rice processing is mostly primary processing, and the proportion of deep processing is relatively low. The oversupply of the rice market makes research on multi-channel deep processing of rice and development of related products imminent. In recent years, vegetable protein drinks are becoming a bright spot in the beverage market, and are favored by more and more consumers with the characteristics of "natural", "green" and "healthy". Grain beverages are one of the common vegetable protein beverages, and in my country, rice is the first grain. Therefore, the development of nutritious and healthy rice beverages has far-reaching significance for deepening the deep processing of rice and solving the pressure on the rice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/84
Inventor 李洪岩王静孙宝国温洋洋
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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