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Rice emulsion drink production method

A production method and beverage technology, applied in the field of rice deep-processing products, can solve problems such as poor taste, achieve high raw material utilization, reduce serum cholesterol, and improve health care functions

Inactive Publication Date: 2005-09-14
GAEA GEM RICE
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantages of poor mouthfeel of beverages prepared directly after rice refining, the present invention proposes a method of preparing rice milk beverages from liquefied and saccharified starch juice, making full use of raw materials and improving the taste of traditional rice beverages

Method used

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Experimental program
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Embodiment Construction

[0020] Give a specific embodiment below and describe in detail as follows:

[0021] 1. After removing impurities from brown rice and polished rice, mix and grind them to 20 mesh according to the ratio of 3:4;

[0022] 2. Baking at 160°C for 45 minutes;

[0023] Three, according to the weight ratio of material and water 1:7, add water and boil until gelatinization;

[0024] 4. Refining the gelatinized material;

[0025] 5. At a temperature of 83°C, add medium-temperature amylase of 3‰ of the weight of starch contained in the material, stir well, keep warm for 45 minutes, and stir at the same time;

[0026] 6. Cool down to 58°C, add Suhong glucoamylase which is 3‰ of the weight of the starch contained in the material, stir well, keep warm for 10-15 hours, and stir at the same time;

[0027] 7. Inactivate the enzyme at a temperature of 95°C for 8 minutes;

[0028] 8. Centrifugal filtration, remove slag, and get clarified liquid;

[0029] 9. Taking the weight of the clarified...

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Abstract

A method of producing a kind of rice-milk drink. It comprises, removing impurities from unpolished rice or polished rice, crushing, roasting at 140-180 DEG C, adding water and boiling to be mash, grinding, adding 1-3 permillage of amylase at 80-85 DEG C relative to the amount of starch and processing for 40-50min, adding 1-3 permillage of diastatic enzyme at 55-62 DEG C relative to the amount of starch and processing for 10-15 hours, inactivating enzymes and filtering and getting cleanified liquid, adding 1-3% plant cream or 0.5-1% plant fat, 1-3% maltodextrin, 0.1%-0.3 permillage of sodium sulfite, mixing, homogenizing, packing into cans, disinfecting, and stocking.

Description

Technical field: [0001] The invention relates to a rice deep-processing product, namely a production method of a rice milk beverage. Background technique: [0002] my country is a big food country in the world, and rice is one of the main food crops in our country. The broken rice after rice processing can only be sold cheaply. Hunan is a large agricultural province and a large grain-producing province in my country. How to carry out deep processing and digestion of rice to solve the backlog of early indica rice has always been one of the main problems urgently needed to be solved in the agricultural industrialization of Hunan Province. [0003] Rice is processed into beverages, and a small number of scientific research units in China are conducting research. The technology is to directly blend rice into beverages after defibrination, and its taste is relatively poor. The patent publication number is CN1176762A "Production Technology of Rice Dew Beverages" , is a fermented...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L7/104
Inventor 汪家琦汪正洁何新益赵思明崔炳林邓大为陈卫陈秀英
Owner GAEA GEM RICE
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