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Functional rice milk protein beverage and preparation technology thereof

A technology of functional rice and preparation technology, applied in the preparation of alcoholic beverages, food science and other directions, can solve the problems of low nutritional value and unsatisfactory ingredients, and achieve the effects of protecting cardiovascular, reducing the cost of raw materials, and enriching nutrients.

Inactive Publication Date: 2020-02-18
ANHUI LIANHE RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the beverages that people widely drink are generally carbonated beverages, which contain non-natural substances such as chemical additives and pigments. The ingredients are not ideal and the nutritional value is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A functional rice milk protein drink, which contains components and the weight percentage of each component: 6% rice, 1% pumpkin, 1% purple sweet potato, 1.0% yam, 1% fructooligosaccharide, 6% sucrose, stable Agent 0.3%, the balance is water.

[0038] Among them, rice includes broken rice, polished rice and brown rice, and the dosage ratio of broken rice, polished rice and brown rice is 1:1:1.

[0039] Wherein, the stabilizer includes sucrase, sodium alginate and sodium carboxymethylcellulose.

[0040] A preparation process for a functional rice milk protein beverage, comprising:

[0041] Step a, preparing pumpkin rice milk and purple sweet potato, yam mixed rice milk;

[0042] Step b, mixing fructooligosaccharide, sucrose, stabilizer and water evenly and heating to 70°C for dissolution to form a solution;

[0043] Step c. Mix the solution obtained above, pumpkin rice milk, purple sweet potato and yam mixed rice milk, heat to 50-60°C, and homogenize for 1-3 times und...

Embodiment 2

[0059] A functional rice milk protein beverage, which contains components and the weight percentage of each component: 8% rice, 1% pumpkin, 2% purple sweet potato, 0.5% yam, 2% fructooligosaccharide, 4% sucrose, stable Agent 0.5%, the balance is water.

[0060] Among them, rice includes broken rice, polished rice and brown rice, and the dosage ratio of the three is 3:2:1.

[0061] Wherein, the stabilizer includes sucrase, sodium alginate and sodium carboxymethylcellulose.

[0062] A preparation process of a functional rice milk protein drink is the same as in Example 1.

Embodiment 3

[0064] A functional rice milk protein beverage, which contains components and the weight percentage of each component: 6% rice, 2% pumpkin, 1% purple sweet potato, 0.5% yam, 1% fructooligosaccharide, 3% sucrose, stabilized Agent 0.15%, the balance is water.

[0065] Among them, rice includes broken rice, polished rice and brown rice, and the dosage ratio of the three is 1:3:2.

[0066] Wherein, the stabilizer includes sucrase, sodium alginate and sodium carboxymethylcellulose.

[0067] A preparation process of a functional rice milk protein drink is the same as in Example 1.

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Abstract

The invention discloses a functional rice milk protein beverage and a preparation technology thereof, and relates to the technical field of rice milk beverage preparation. The beverage includes, by weight percentage, 5-10% of rice, 1-2% of pumpkins, 1-2% of purple sweet potatoes, 0.5-1.0% of Chinese yam, 1-3% of fructo-oligosaccharide, 2-7% of sucrose, and 0.1-0.5% of a stabilizing agent, with thebalancing being water. The preparation technology includes preparing pumpkin rice milk and purple sweet potato and Chinese yam mixed rice milk; uniformly mixing the fructo-oligosaccharide, the sucrose, the stabilizing agent and the water, and performing dissolving to form dissolving liquid through heating; mixing the obtained dissolving liquid, the pumpkin rice milk and the purple sweet potato and Chinese yam mixed rice milk, performing heating to 50-60 DEG C, and performing homogenization for 1-3 times; and filling and sterilizing the material liquid so that the beverage can be obtained. Through the reasonable combination of the rice, the pumpkins, the purple sweet potatoes and the Chinese yam, the prepared rice milk is high in protein, rich in multivitamin, amino acid and mineral substances, and abundant in nutrition.

Description

technical field [0001] The invention belongs to the technical field of rice milk beverage preparation, and in particular relates to a functional rice milk protein beverage and a preparation process. Background technique [0002] The beverage that people widely drink at present is generally a carbonated beverage, which contains non-natural substances such as chemical additives and pigments, and the contained ingredients are not ideal, and the nutritional value is not high. Fermented beverages are gaining more and more attention because they do not contain any chemical additives and are rich in nutrition. [0003] Purple potato is also called black potato, and the potato flesh is purple to dark purple. . In addition to the nutritional components of ordinary sweet potatoes, purple potatoes are also rich in more than 10 natural ingredients such as anthocyanins, selenium, purple potato cellulose, multivitamins, amino acids, and zinc, iron, copper, manganese, calcium, phosphorus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L33/00C12G3/022C12G3/026
CPCA23L2/04A23L33/00C12G3/022C12G3/026
Inventor 甘启斌
Owner ANHUI LIANHE RICE IND
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