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Plant protein rice wine milk and its producing process

A kind of vegetable protein milk, production method technology, applied in the field of rice wine improved beverage

Inactive Publication Date: 2005-10-19
北京得昊力新科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the data, there is no milk drink that combines rice wine and vegetable protein on the market.

Method used

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  • Plant protein rice wine milk and its producing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: peanut rice wine milk

[0022] 1.1. Preparation of rice wine (glutinous rice)

[0023] 1.1.1. Screening of glutinous rice

[0024] The market purchases 200Kg of glutinous rice, and uses a three-stage sorting method to sort according to the particle size of the raw material to remove broken rice and impurities.

[0025] 1.1.2. Rice washing

[0026] Pour the screened glutinous rice into the rice washing machine, which is a cylindrical cone equipped with an agitator. When washing rice, the agitator is turned on and the number of revolutions is 24 rpm. . The lower part of the cone is equipped with an automatic drainage hole, and the rice washing water is discharged after washing, and the rice is washed to the rice soaking tank with clean water.

[0027] 1.1.3. Soaking

[0028] The rice soaking tank is a cylindrical cone container with an insulating layer. The rice is soaked in 55°C water for 2.5 hours, and the material is automatically discharged.

[002...

Embodiment 2

[0045] Embodiment 2: walnut rice wine milk

[0046] 2.1. Preparation of walnut milk

[0047] 6Kg of walnut kernels, screened and baked in an oven at 100°C to 110°C for 10 minutes, washed and soaked in warm water at 40°C to 50°C for 4 hours, peeled, and refined with water, the ratio of walnuts to water is 1:8 , 200-mesh filter and pre-sterilize at 95°C / 5min to obtain walnut protein milk for later use.

[0048] 2.2. Production of walnut rice wine milk

[0049] Ingredients: rice wine 20kg, walnut milk 40kg, white sugar 2kg, beverage suspending agent 100g, beverage stabilizer 100g, ethanol 1kg, citric acid 200g,.

[0050] The rice wine is the clear rice wine after removing the lees in the above-mentioned 1.1.

[0051] Walnut milk is the alternate walnut milk mentioned above in 2.1.

[0052] All the other raw materials are commercially available products.

[0053] Fully mix the suspension, stabilizer and white sugar, add walnut milk and emulsify with a high-speed emulsifier, adj...

Embodiment 3

[0055] 3. Soybean rice wine milk

[0056] 3.1. Preparation of soybean milk

[0057] Soybean 8Kg, screened, soaked in water at 40°C to 50°C for 4 hours, refined and separated, the ratio of soybean to water was 1:8, filtered through 200 mesh and pre-sterilized at 95°C / 5min to obtain soybean protein milk for later use.

[0058] 3.2 Production of soybean rice wine milk

[0059] Ingredients: rice wine 80kg, soybean milk 70kg, white sugar 10kg, beverage suspending agent 1000g, beverage stabilizer 1000g, ethanol 8000g, phosphoric acid 50g, lactic acid 200g.

[0060] Rice wine is the rice wine that has not been degraded in the above 1.1.

[0061] Soy protein milk is the standby soybean protein milk in 3.1 above.

[0062] All the other raw materials are commercially available products.

[0063] Fully mix the suspension, stabilizer and white sugar, add soybean milk and emulsify with a high-speed emulsifier, adjust the pH to 4.0 with lactic acid and phosphoric acid after emulsificati...

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Abstract

The plant protein rice wine milk is prepared through compounding rice wine 20-80 weight portions, plant protein milk 40-70 weight portions, sugar 2-10 weight portions, suspending agent 0.1-1 weight portions, stabilizer 0.1-1 weight portions, alcohol 1-8 weight portions, and acidifying agent 0.1-0.3 weight portions. The plant protein rice wine milk has the scent of rice wine and high protein content. The present invention also provides the plant protein rice wine milk producing process.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to an improved rice wine drink. Background technique [0002] The scientific name of rice wine is "酱粉", also known as "sweet wine", "酒糖" and "粉食". It is a traditional fermented food among the people of our country. It has a history of more than 2,000 years. food. Rice wine is made from glutinous rice (or rice, corn) and fermented with natural microorganism pure rhizopus koji. It contains more than 40% glucose, rich vitamins, amino acids and other nutrients. As well as the effect of nourishing the lungs, it is a good nutritional product suitable for all ages. It is especially beneficial for pregnant women and women to eat more during menstruation. "Compendium of Materia Medica" claims that rice wine has the functions of relieving pain and eliminating stagnation, warming the stomach and invigorating the spleen, saliva and warming the heart, and often drinking to lubricate the skin. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 张振国李为国
Owner 北京得昊力新科技发展有限公司
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