Preparation method of rice beverage

Abstract

The invention relates to the field of preparation of rice drinks, in particular to a preparation method of a rice drink, which comprises the following steps: S1, cleaning rice, and soaking for 25 minutes in summer and 35-40 minutes in winter; s2, adding water into the soaked rice according to the material-liquid ratio of 1: 12.5, and smashing the rice into pulp by pulping equipment; s3, adjusting the pH value of the rice milk to 5.0-5.6, and adding high-temperature alpha-amylase for liquefying; s4, adding saccharifying enzyme into the liquefied rice milk for saccharifying; s5, adjusting the pH value of the saccharified raw materials to 6.5-7.5, and adding protease for enzymolysis; s6, the rice milk obtained after enzymolysis is filtered through a 200-mesh filter; s7, the rice milk is compounded with oat juice, and white sugar, an emulsion stabilizer and curdlan are added for blending; s8, the compound mixture is homogenized through a high-pressure homogenizer; s9, performing sterilization treatment on the rice juice beverage; and S10, performing sterile filling on the sterilized rice juice beverage, and converting the rice into the rice beverage which is good in stability and not easy to stratify through a series of process steps.

Description

Technical Field

[0001] The invention relates to the field of rice drink preparation, and particularly to a method for preparing a rice drink. Background Art

[0002] As people's living standards continue to improve, higher requirements are placed on the refinement and diversification of food. Rice juice beverages made from different grains have also become a rapidly developing new beverage. my country has a wide variety of grains. Rice juice beverages inherit the traditional porridge culture. After being processed by modern bioengineering technology, rice juice beverages have the characteristics of rich dietary fiber, fragrant and sweet taste, and convenient consumption. At present, beverages made from grains in my country have poor stability, easy precipitation and stratification, and low raw material utilization.

[0003] Therefore, in order to solve the deficiencies in the prior art, a method for preparing a rice-based beverage with good effect needs to be designed. Summary of the invention

[0004] The invention provides a method for preparing a rice drink to solve the problems of the prior art.

[0005] The object of the present invention can be achieved by the following technical scheme: A method for preparing a rice drink comprises the following steps:

[0006] S1: Wash the rice and soak it for 25 minutes in summer and 35-40 minutes in winter;

[0007] S2: adding the soaked rice to water with a solid-liquid ratio of 1:12.5, and breaking it into pulp through a pulping device;

[0008] S3: adjusting the pH of the rice slurry to 5.0-5.6, and adding high temperature α-amylase for liquefaction;

[0009] S4: adding saccharifying enzyme to the liquefied rice slurry for saccharification;

[0010] S5: The pH of the raw materials after saccharification is adjusted to 6.5-7.5, and protease is added for enzymatic hydrolysis;

[0011] S6: filtering the rice slurry after enzymatic hydrolysis through 200 mesh;

[0012] S7: Compounding rice milk with oatmeal juice, and adding sugar, emulsifier stabilizer and coagulation polysaccharide for preparation;

[0013] S8: homogenizing the compound mixture by a high pressure homogenizer;

[0014] S9: sterilizing the rice juice beverage;

[0015] S10: Aseptically filling the sterilized rice juice beverage.

[0016] As a further improvement, the addition amount, liquefaction temperature, and liquefaction time of the high-temperature α-amylase are determined according to the change in the degree of hydrolysis DE value, and the specific formula is: addition amount = 0.05×DE value + 0.02; liquefaction temperature = 80-0.5×DE value; liquefaction time = 30-0.2×DE value.

[0017] As a further improvement, the amount of saccharifying enzyme added, saccharification pH, saccharification temperature and saccharification time are determined according to the change of hydrolysis degree DE value, and the specific formula is: amount added = 0.03×DE value + 0.01; saccharification pH = 4.5 + 0.02×DE value; saccharification temperature = 60 + 0.3×DE value; saccharification time = 60-0.1×DE value.

[0018] As a further improvement, the amount of protease added, the enzymolysis temperature and the enzymolysis time are determined according to the change of the degree of hydrolysis DE value, and the specific formula is: amount added = 0.02×DE value + 0.005; enzymolysis temperature = 55+0.2×DE value; enzymolysis time = 90-0.3×DE value.

[0019] As a further improvement, three emulsifying stabilizers, namely xanthan gum, CMC-Na and sodium alginate, are used for formulation. The addition amounts of xanthan gum, CMC-Na and sodium alginate are determined according to the change of stratification rate. The specific formula is: xanthan gum addition amount = 0.05-0.002×stratification rate; CMC-Na addition amount = 0.1-0.003×stratification rate; sodium alginate addition amount = 0.03-0.001×stratification rate.

[0020] As a further improvement, when the high-pressure homogenizer homogenizes the beverage, the homogenization pressure, homogenization time and number of homogenizations are determined according to the change of the centrifugal sedimentation rate, and the specific formula is: homogenization pressure = 20 + 0.5 × centrifugal sedimentation rate; homogenization time = 3 + 0.1 × centrifugal sedimentation rate; homogenization number = 2 + centrifugal sedimentation rate / 10.

[0021] As a further improvement, in the enzymatic hydrolysis step, the protease includes a 1:1 ratio of flavor protease and composite protease, and after enzymatic hydrolysis, the enzyme is inactivated in a 100° C. water bath for 10 minutes.

[0022] As a further improvement, the filtered rice slurry is added with lactic acid bacteria for fermentation, the pH is adjusted to 6, the material-water ratio is 300:1, and it is cultured at 27°C for 13 hours, and then the fermented rice slurry is blended.

[0023] As a further improvement, the rice juice beverage is sterilized at ultra-high temperature instantaneously, with the sterilization temperature at 128°C and maintained for 15 seconds; the sealing of the bottle cap is checked after the filling step, and then it is sterilized in 100°C boiling water for 10 minutes and then quickly cooled and stored at 4°C away from light.

[0024] Compared with the prior art, the preparation method of the rice-based beverage of the present invention has the following beneficial effects:

[0025] The rice is washed and soaked to remove impurities and to allow it to absorb water and swell, which facilitates subsequent beating processing; the rice slurry obtained after beating is then liquefied, saccharified and enzymolyzed by adjusting the pH value and adding different enzymes to fully hydrolyze the starch and protein in the rice, releasing nutrients such as sugars and amino acids, thereby improving the taste and nutritional value of the beverage; the filtered rice slurry is compounded with oatmeal juice, and white sugar, emulsifier stabilizer and coagulated polysaccharide are added to enrich the flavor and taste of the beverage; finally, high-pressure homogenization, sterilization and aseptic filling are used to ensure the stability and safety of the beverage. DETAILED DESCRIPTION

[0026] The technical solution of the present invention is further described below in conjunction with embodiments.

[0027] Example

[0028] A method for preparing a rice drink comprises the following steps:

[0029] S1: Wash the rice and soak it for 25 minutes in summer and 35-40 minutes in winter;

[0030] S2: adding the soaked rice to water with a solid-liquid ratio of 1:12.5, and breaking it into pulp through a pulping device;

[0031] S3: adjusting the pH of the rice slurry to 5.0-5.6, and adding high temperature α-amylase to liquefy the rice slurry; the addition amount of the high temperature α-amylase, the liquefaction temperature, and the liquefaction time are determined according to the change of the degree of hydrolysis DE value, and the specific formula is: addition amount (%) = 0.05 × DE value + 0.02; liquefaction temperature (°C) = 80-0.5 × DE value; liquefaction time (min) = 30-0.2 × DE value;

[0032] S4: adding saccharifying enzyme to the liquefied rice slurry for saccharification; the amount of saccharifying enzyme added, saccharification pH, saccharification temperature and saccharification time are determined according to the change of hydrolysis degree DE value, and the specific formula is: amount added (%) = 0.03 × DE value + 0.01; saccharification pH = 4.5 + 0.02 × DE value; saccharification temperature (°C) = 60 + 0.3 × DE value; saccharification time (min) = 60-0.1 × DE value;

[0033] S5: The pH of the raw material after saccharification is adjusted to 6.5-7.5, and protease is added for enzymolysis; the amount of the protease added, the enzymolysis temperature and the enzymolysis time are determined according to the change of the degree of hydrolysis DE value, and the specific formula is: amount added (%) = 0.02 × DE value + 0.005; enzymolysis temperature (°C) = 55 + 0.2 × DE value; enzymolysis time (min) = 90-0.3 × DE value;

[0034] S6: filtering the rice slurry after enzymatic hydrolysis through 200 mesh;

[0035] S7: Compounding rice milk with oatmeal juice, and adding white sugar, emulsifier stabilizer and coagulated polysaccharide for preparation; using xanthan gum, CMC-Na and sodium alginate as three emulsifier stabilizers for preparation, the addition amount of xanthan gum, CMC-Na (sodium carboxymethyl cellulose) and sodium alginate is determined according to the change of stratification rate, and the specific formula is: xanthan gum addition amount (%) = 0.05-0.002 × stratification rate; CMC-Na addition amount (%) = 0.1-0.003 × stratification rate; sodium alginate addition amount (%) = 0.03-0.001 × stratification rate;

[0036] S8: homogenizing the compound mixture by a high-pressure homogenizer; when the high-pressure homogenizer homogenizes the beverage, the homogenization pressure, homogenization time and homogenization times are determined according to the change of the centrifugal sedimentation rate, and the specific formula is: homogenization pressure (MPa) = 20 + 0.5 × centrifugal sedimentation rate; homogenization time (min) = 3 + 0.1 × centrifugal sedimentation rate; homogenization times = 2 + centrifugal sedimentation rate / 10;

[0037] S9: sterilizing the rice juice beverage;

[0038] S10: Aseptically filling the sterilized rice juice beverage.

[0039] This embodiment converts rice into a rice drink through a series of process steps. First, the rice is washed and soaked to remove impurities and make it absorb water and swell, which is convenient for subsequent beating treatment. After beating, rice slurry is obtained, and then liquefaction, saccharification and enzymolysis are carried out by adjusting the pH value and adding different enzymes to fully hydrolyze the starch and protein in the rice, release nutrients such as sugars and amino acids, and improve the taste and nutritional value of the drink. The filtered rice slurry is compounded with oatmeal juice, and white sugar, emulsifier stabilizer and coagulated polysaccharide are added to enrich the flavor and taste of the drink. Finally, high-pressure homogenization, sterilization and aseptic filling are used to ensure the stability and safety of the drink. The rice drink prepared in this embodiment has good taste and flavor, rich nutrients, easy to digest and absorb, and good product stability, and is not prone to precipitation and stratification, which is suitable for large-scale production and market promotion.

[0040] Specific embodiment 1: The above preparation steps are the same, wherein:

[0041] DE value: 40

[0042] Thermoamylase:

[0043] Addition amount (%) = 0.05 × 40 + 0.02 = 2.02%

[0044] Liquefaction temperature (℃) = 80-0.5×40 = 60℃

[0045] Liquefaction time (min) = 30-0.2 × 40 = 22 min

[0046] Glucoamylase:

[0047] Addition amount (%) = 0.03 × 40 + 0.01 = 1.21%

[0048] Saccharification pH = 4.5 + 0.02 × 40 = 5.3

[0049] Saccharification temperature (℃) = 60 + 0.3 × 40 = 72℃

[0050] Saccharification time (min) = 60-0.1×40 = 56min

[0051] Protease:

[0052] Addition amount (%) = 0.02 × 40 + 0.005 = 0.805%

[0053] Enzymatic hydrolysis temperature (℃) = 55 + 0.2 × 40 = 63℃

[0054] Enzymatic hydrolysis time (min) = 90-0.3 × 40 = 78 min

[0055] Delamination rate: 5%

[0056] Xanthan gum addition amount (%) = 0.05-0.002 × 5 = 0.04%

[0057] CMC-Na addition amount (%) = 0.1-0.003×5 = 0.085%

[0058] Sodium alginate addition amount (%) = 0.03-0.001×5 = 0.025%

[0059] Centrifugal sedimentation rate: 10%

[0060] Homogenization pressure (MPa) = 20 + 0.5 × 10 = 25 MPa

[0061] Homogenization time (min) = 3 + 0.1 × 10 = 4 min

[0062] Homogenization times = 2 + 10 / 10 = 3 times

[0063] Technical indicators:

[0064] Stability: When stored at 4°C away from light for 3 months, the stratification rate does not exceed 2%, there is no obvious precipitation, and the stability is good.

[0065] Raw material utilization rate: The soluble solid content of rice milk reaches 10%, and the raw material utilization rate is relatively high.

[0066] Taste: Delicate taste, moderate sweetness, good flavor and taste experience.

[0067] Specific embodiment 2: The above preparation steps are the same, wherein:

[0068] DE value: 50

[0069] Thermoamylase:

[0070] Addition amount (%) = 0.05 × 50 + 0.02 = 2.52%

[0071] Liquidus temperature (℃) = 80-0.5×50 = 55℃

[0072] Liquefaction time (min) = 30-0.2 × 50 = 20 min

[0073] Glucoamylase:

[0074] Addition amount (%) = 0.03 × 50 + 0.01 = 1.51%

[0075] Saccharification pH = 4.5 + 0.02 × 50 = 5.5

[0076] Saccharification temperature (℃) = 60 + 0.3 × 50 = 75℃

[0077] Saccharification time (min) = 60-0.1×50 = 55min

[0078] Protease:

[0079] Addition amount (%) = 0.02 × 50 + 0.005 = 1.005%

[0080] Enzymatic hydrolysis temperature (℃) = 55 + 0.2 × 50 = 65℃

[0081] Enzymatic hydrolysis time (min) = 90-0.3×50 = 75min

[0082] Delamination rate: 3%

[0083] Xanthan gum addition amount (%) = 0.05-0.002 × 3 = 0.044%

[0084] CMC-Na addition amount (%) = 0.1-0.003×3 = 0.091%

[0085] Sodium alginate addition amount (%) = 0.03-0.001×3 = 0.027%

[0086] Centrifugal sedimentation rate: 8%

[0087] Homogenization pressure (MPa) = 20 + 0.5 × 8 = 24 MPa

[0088] Homogenization time (min) = 3 + 0.1 × 8 = 3.8 min

[0089] Homogenization times = 2 + 8 / 10 = 2.8 times (rounded to 3 times)

[0090] Technical indicators:

[0091] Stability: When stored at 4°C away from light for 4 months, the stratification rate does not exceed 1.5%, there is no obvious precipitation, and the stability is excellent.

[0092] Raw material utilization rate: The soluble solid content of rice milk reaches 12%, and the raw material utilization rate is further improved. Taste: The taste is more delicate, the sweetness is moderate and lasting, the flavor is richer, and the taste experience is better. Specific Example 3: The above preparation steps are the same, wherein:

[0093] DE value: 60

[0094] Thermoamylase:

[0095] Addition amount (%) = 0.05 × 60 + 0.02 = 3.02%

[0096] Liquidus temperature (℃) = 80-0.5×60 = 50℃

[0097] Liquefaction time (min) = 30-0.2 × 60 = 18 min

[0098] Glucoamylase:

[0099] Addition amount (%) = 0.03 × 60 + 0.01 = 1.81%

[0100] Saccharification pH = 4.5 + 0.02 × 60 = 5.7

[0101] Saccharification temperature (℃) = 60 + 0.3 × 60 = 78℃

[0102] Saccharification time (min) = 60-0.1×60 = 54min

[0103] Protease:

[0104] Addition amount (%) = 0.02 × 60 + 0.005 = 1.205%

[0105] Enzymatic hydrolysis temperature (℃) = 55 + 0.2 × 60 = 67℃

[0106] Enzymatic hydrolysis time (min) = 90-0.3 × 60 = 72 min

[0107] Delamination rate: 2%

[0108] Xanthan gum addition amount (%) = 0.05-0.002 × 2 = 0.046%

[0109] CMC-Na addition amount (%) = 0.1-0.003 × 2 = 0.094%

[0110] Sodium alginate addition amount (%) = 0.03-0.001×2 = 0.028%

[0111] Centrifugal sedimentation rate: 6%

[0112] Homogenization pressure (MPa) = 20 + 0.5 × 6 = 23 MPa

[0113] Homogenization time (min) = 3 + 0.1 × 6 = 3.6 min

[0114] Homogenization times = 2 + 6 / 10 = 2.6 times (rounded to 3 times)

[0115] Technical indicators:

[0116] Stability: When stored at 4°C and away from light for 5 months, the stratification rate does not exceed 1%, there is no obvious precipitation, and the stability is excellent.

[0117] Raw material utilization rate: The soluble solid content of rice milk reaches 14%, and the raw material utilization rate is significantly improved.

[0118] Taste: The taste is extremely delicate, the sweetness is moderate and lasting, the flavor is rich, and the taste experience is optimal. As a further preferred embodiment, in the enzymatic hydrolysis step, the protease includes a 1:1 flavor protease and a composite protease, and the enzyme is inactivated in a 100°C water bath for 10 minutes after enzymatic hydrolysis. The mixed use of flavor protease and composite protease can achieve synergistic hydrolysis of protein, making the protein hydrolysis more thorough and producing more flavor substances; after enzymatic hydrolysis, the enzyme is inactivated at high temperature to terminate the enzymatic reaction and prevent excessive hydrolysis and the generation of bad flavors.

[0119] The lactic acid bacteria fermentation step is not absolutely necessary, and whether to perform fermentation can be determined based on product positioning and market demand. As a further preferred embodiment, the filtered rice slurry is added with lactic acid bacteria for fermentation, the pH is adjusted to 6, the material-water ratio is 300:1, and the mixture is cultured at 27°C for 13 hours. The fermented rice slurry is then blended. Lactic acid bacteria fermentation can convert sugar substances in the rice slurry into metabolites such as lactic acid, produce unique sourness and flavor substances, and make the taste of the beverage richer. The fermentation process can also inhibit the growth of harmful microorganisms and improve the stability of the beverage.

[0120] As a further preferred embodiment, the rice juice beverage is sterilized at ultra-high temperature instantaneously at a temperature of 128° C. and maintained for 15 seconds. The rice juice beverage treated with ultra-high temperature instantaneous sterilization (UHT) can effectively kill microorganisms and ensure the safety of the product, while also better maintaining the flavor and nutritional components of the beverage, thereby improving the quality and market competitiveness of the product. After the filling step, the sealing of the bottle cap is checked, and then the bottle is sterilized in 100° C. boiling water for 10 minutes, then quickly cooled and stored in the dark at 4° C.

[0121] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the concept of the present invention on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A method for preparing a rice drink, characterized in that: The following steps are involved: S1: Wash the rice and soak it for 25 minutes in summer and 35-40 minutes in winter; S2: adding the soaked rice to water with a solid-liquid ratio of 1:12.5, and breaking it into pulp through a pulping device; S3: adjusting the pH of the rice slurry to 5.0-5.6, and adding high temperature α-amylase for liquefaction; S4: adding saccharifying enzyme to the liquefied rice slurry for saccharification; S5: The pH of the raw materials after saccharification is adjusted to 6.5-7.5, and protease is added for enzymatic hydrolysis; S6: filtering the rice slurry after enzymatic hydrolysis through 200 mesh; S7: Compounding rice milk with oatmeal juice, and adding sugar, emulsifier stabilizer and coagulation polysaccharide for preparation; S8: homogenizing the compound mixture by a high pressure homogenizer; S9: sterilizing the rice juice beverage; S10: Aseptically filling the sterilized rice juice beverage.

2. The method for preparing a rice drink according to claim 1, characterized in that: The addition amount, liquefaction temperature, and liquefaction time of the high-temperature α-amylase are determined according to the change of the hydrolysis degree DE value, and the specific formula is: addition amount = 0.05 × DE value + 0.02; liquefaction temperature = 80-0.5 × DE value; liquefaction time = 30-0.2 × DE value.

3. The method for preparing a rice drink according to claim 1, characterized in that: The addition amount of the saccharifying enzyme, saccharification pH, saccharification temperature and saccharification time are determined according to the change of the hydrolysis degree DE value, and the specific formula is: addition amount = 0.03 × DE value + 0.01; saccharification pH = 4.5 + 0.02 × DE value; saccharification temperature = 60 + 0.3 × DE value; saccharification time = 60-0.1 × DE value.

4. The method for preparing a rice drink according to claim 1, characterized in that: The amount of protease added, the enzymolysis temperature and the enzymolysis time are determined according to the change of the degree of hydrolysis DE value, and the specific formula is: amount added = 0.02 × DE value + 0.005; enzymolysis temperature = 55 + 0.2 × DE value; enzymolysis time = 90-0.3 × DE value.

5. The method for preparing a rice drink according to claim 1, characterized in that: Xanthan gum, CMC-Na and sodium alginate are three emulsifying stabilizers used for formulation. The addition amounts of xanthan gum, CMC-Na and sodium alginate are determined according to the changes in the stratification rate. The specific formulas are: xanthan gum addition amount = 0.05-0.002×stratification rate; CMC-Na addition amount = 0.1-0.003×stratification rate; sodium alginate addition amount = 0.03-0.001×stratification rate.

6. The method for preparing a rice drink according to claim 1, characterized in that: When the high-pressure homogenizer homogenizes the beverage, the homogenization pressure, homogenization time and number of homogenizations are determined according to the change of the centrifugal sedimentation rate, and the specific formula is: homogenization pressure = 20 + 0.5 × centrifugal sedimentation rate; homogenization time = 3 + 0.1 × centrifugal sedimentation rate; homogenization number = 2 + centrifugal sedimentation rate / 10.

7. The method for preparing a rice drink according to claim 1, characterized in that: In the enzymatic hydrolysis step, the protease includes flavor protease and composite protease in a ratio of 1:1, and after the enzymatic hydrolysis, the enzyme is inactivated in a water bath at 100° C. for 10 minutes.

8. The method for preparing a rice drink according to claim 1, characterized in that: Add lactic acid bacteria to the filtered rice slurry for fermentation, adjust the pH to 6, the material-water ratio to 300:1, culture at 27°C for 13 hours, and then blend the fermented rice slurry.

9. The method for preparing a rice drink according to claim 1, characterized in that: The rice juice beverage is sterilized by ultra-high temperature instantaneous sterilization at 128°C for 15 seconds. The sealing of the bottle cap is checked after the filling step, and then it is sterilized in 100°C boiling water for 10 minutes, then quickly cooled and stored at 4°C away from light.