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Prepn. method of rice milk beverage

A rice milk and beverage technology, applied in the field of rice milk beverage preparation, can solve the problems of single rice processing product structure and low level of comprehensive utilization of by-products, and achieve unique flavor and nutritional superiority, high production technology content, and unique rice fragrance flavor effect

Inactive Publication Date: 2005-01-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, for a long time, my country’s rice processing has only been in a state of primary processing to meet people’s ration needs. The structure of rice processing products is single, the level of comprehensive utilization of by-products is low, and deep processing only accounts for 20%, which is far lower than that of developed countries.

Method used

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  • Prepn. method of rice milk beverage

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Effect test

Embodiment 1

[0042] Mix 15kg of roasted and crushed white rice flour with 10kg of brown rice flour, add 200L of hot water, stir and mix well, gelatinize at 90-95°C for 20-30min, add 50mL of α-amylase (4000U / mL), the enzymatic hydrolysis reaction is 45-50min, the reaction temperature is controlled at about 85°C, the DE value of rice milk after enzymolysis is controlled at 14-15, after the enzymolysis is completed, the enzyme is boiled for 5-10min, and the pulp and residue are separated after the enzymolysis reaction , take the supernatant; and weigh 1.2kg of non-dairy creamer and 12kg of high fructose syrup and a certain amount of emulsification stabilizer, dissolve in water and pass through a colloid mill, mix with the supernatant obtained by separating pulp residue and add water to 200L , and then homogenized, canned and sterilized to obtain the finished rice milk drink.

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Abstract

A rice milk beverage is prepared from round-grained and long-grained non-glutinous rice through parching, pulverizing, gelatinizing in hot water, enzymolyzing reaction, deactivating enzyme, adding additives, homogenizing and sterilizing.

Description

technical field [0001] The invention discloses a method for preparing a rice milk beverage, which belongs to the technical field of rice deep processing. Background technique [0002] Rice is one of the most important grains on earth. China's total rice output ranks first in the world, accounting for about 33% of the world's total output, which is about twice that of India and ten times that of Japan. Rice is a treasure all over the body. Rice, the main product of rice processing, as the main source of nutrition to meet the basic energy and nutritional needs of the human body, has made great contributions to solving the food problem of 1.6 billion people in my country in the 21st century. But for a long time, my country's rice processing has only been in a state of primary processing to meet people's ration needs. The structure of rice processing products is single, the level of comprehensive utilization of by-products is low, and deep processing accounts for only 20%, which...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L7/104
Inventor 张晖姚惠源王领军
Owner JIANGNAN UNIV
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