Rice milk beverage and preparation method thereof

Abstract

The invention relates to a rice milk beverage and a preparation method thereof. Based on the total mass of all the raw materials of the rice milk beverage, the rice milk beverage comprises the following raw materials in percentage by mass: 0.5-6% of glutinous rice flour, 1-6.5% of enzymolysis rice flour and the balance of water, the viscosity of the rice milk beverage at the ambient temperature of 25 DEG C is 25-300 cp. The preparation method of the rice milk beverage comprises the following steps: S1, mixing the first mixture; the first mixture comprises water and enzymolysis rice flour; s2, gelatinizing the second mixture to obtain a gelatinized substance; the second mixture comprises glutinous rice flour and the mixed first mixture; s3, homogenizing the third mixture for the first time, sterilizing, and then homogenizing for the second time; the third mixture comprises the gelatinized material. The glutinous rice flour, the enzymolysis rice flour and the like are used as base materials, the natural glutinous rice fragrance rice milk beverage is prepared through a special processing technology, and the product is endowed with natural rice fragrance and mellow taste.

Description

Technical Field

[0001] The invention relates to a rice milk beverage and a preparation method thereof. Background Art

[0002] Rice is rich in nutrients. Rice can provide the human body with major nutrients such as carbohydrates, proteins, fats and dietary fiber. In addition, rice also contains active substances such as flavonoids, polyphenols, γ-aminobutyric acid and a large number of trace elements such as Fe, Mn, Cu, Zn, Ca, Se, etc. Studies have shown that rice has physiological effects such as anti-aging, anti-mutagenic, anti-oxidative, and prevention of cardiovascular and cerebrovascular diseases. At the same time, it can improve the nutritional status of the skin and promote smooth and delicate skin.

[0003] Rice is a staple food. Common products on the market include rice cakes, rice noodles, vegetarian rice, instant rice porridge, and instant rice noodles. These products are obtained by steaming, which is time-consuming and labor-intensive. Rice beverages, which have emerged in recent years, are a new type of rice convenience food, but most of them have a thin taste and enhance the flavor of the product by adding flavors, making the rice aroma less natural. Summary of the invention

[0004] The present invention provides a rice milk beverage and a preparation method thereof to solve the problems of insufficient rice aroma and mellow taste of rice milk beverages in the prior art. The present invention uses glutinous rice flour, enzymolysis rice flour, etc. as base materials, and prepares a rice milk beverage with natural glutinous rice aroma through a special processing technology, giving the product natural rice aroma and mellow taste.

[0005] In a first aspect, the present invention provides a rice milk beverage, which comprises the following raw materials in percentage by mass based on the total mass of all raw materials of the rice milk beverage: 0.5%-6% glutinous rice flour, 1%-6.5% enzymatically hydrolyzed rice flour, and the remainder is water; the viscosity of the rice milk beverage at an ambient temperature of 25° C. is 25-300 cp.

[0006] In the present invention, based on the total mass of all raw materials of the rice milk beverage, the total content of the glutinous rice flour and the enzymatically hydrolyzed rice flour may be 7%.

[0007] In the present invention, based on the total mass of all raw materials of the rice milk beverage, the content of the glutinous rice flour may be 1%-3.5%, for example, 1%, 1.5%, 2% and 3.5%.

[0008] In the present invention, the protein content in the glutinous rice flour can be 5-8 g / 100 g.

[0009] In the present invention, the fat content in the glutinous rice flour may be no more than 3 g / 100 g.

[0010] In the present invention, based on the total mass of all raw materials of the rice milk beverage, the content of the enzymatically hydrolyzed rice powder may be 3.5%-6%, for example, 3.5%, 5%, 5.5% and 6%.

[0011] In the present invention, the protein content in the enzymatically hydrolyzed rice flour can be 7-10 g / 100 g.

[0012] In the present invention, the fat content in the enzymatically hydrolyzed rice flour may be no more than 3 g / 100 g.

[0013] In the present invention, the raw materials of the rice milk beverage may further include coconut oil. The coconut oil may be refined. Based on the total mass of all raw materials of the rice milk beverage, the content of the coconut oil may be 5%-6%.

[0014] In the present invention, the raw materials of the rice milk beverage may further include a stabilizing thickener. The stabilizing thickener may be selected from one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum and carrageenan. Based on the total mass of all raw materials of the rice milk beverage, the content of the stabilizing thickener may be 0.25%-0.35%, for example, 0.275%, 0.3%, 0.325%.

[0015] In certain specific embodiments of the present invention, the stable thickener comprises the following mass percentages: 0.25% microcrystalline cellulose, 0.05% carrageenan and 0.025% gellan gum.

[0016] In certain specific embodiments of the present invention, the stable thickener comprises the following mass percentages: 0.25% microcrystalline cellulose and 0.05% carrageenan.

[0017] In certain specific embodiments of the present invention, the stable thickener comprises the following mass percentages: 0.25% microcrystalline cellulose and 0.025% gellan gum.

[0018] In the present invention, the raw materials of the rice milk beverage may further include an emulsifier. The emulsifier may be selected from one or more of diacetyl tartaric acid mono- and diglycerides, sucrose fatty acid esters, and sodium stearoyl lactylate. Based on the total mass of all raw materials of the rice milk beverage, the content of the emulsifier may be 0.1%-0.4%.

[0019] In the present invention, the raw materials of the rice milk beverage may further include an acid-base regulator. The acid-base regulator may be anhydrous dipotassium hydrogen phosphate and / or sodium bicarbonate. Based on the total mass of all raw materials of the rice milk beverage, the content of the acid-base regulator may be 0.04%-0.35%, for example, 0.04%, 0.3% or 0.34%.

[0020] In certain specific embodiments of the present invention, the acid-base regulator comprises the following mass percentages: 0.3% anhydrous dipotassium hydrogen phosphate and 0.04% sodium bicarbonate.

[0021] In certain specific embodiments of the present invention, the acid-base regulator includes the following mass percentages: 0.3% anhydrous dipotassium hydrogen phosphate.

[0022] In certain specific embodiments of the present invention, the acid-base regulator includes the following mass percentages: 0.04% sodium bicarbonate.

[0023] In the present invention, the raw materials of the rice milk beverage may further include a flavoring agent. The flavoring agent may be white sugar and / or edible salt. Based on the total mass of all the raw materials of the rice milk beverage, the content of the flavoring agent may be 0.25%-0.35%, such as 0.255%, 0.285% or 0.305%.

[0024] In certain specific embodiments of the present invention, the flavoring agent includes the following mass percentages: 0.28% white sugar and 0.05% edible salt.

[0025] In certain specific embodiments of the present invention, the flavoring agent includes the following mass percentages: 0.3% white sugar and 0.05% edible salt.

[0026] In certain specific embodiments of the present invention, the flavoring agent includes the following mass percentages: 0.25% white sugar and 0.05% edible salt.

[0027] In the present invention, the viscosity of the rice milk beverage may be 30-220 cp, such as 30 cp, 40 cp, 100 cp or 220 cp. The viscosity is measured by using a No. 62 rotor at a rotation speed of 30 rpm.

[0028] In the present invention, the rice milk beverage can be obtained by sterilization and two homogenizations, wherein the two homogenizations are respectively performed in the previous step and the subsequent step of the sterilization.

[0029] In a second aspect, the present invention provides a method for preparing a rice milk beverage, comprising the following steps:

[0030] S1, mixing a first mixture; the first mixture comprises water and enzymatically hydrolyzed rice flour;

[0031] S2, gelatinizing the second mixture to obtain a gelatinized product, wherein the second mixture includes glutinous rice flour and the mixed first mixture;

[0032] S3, homogenizing the third mixture once, sterilizing it, and then homogenizing it again; the third mixture includes the gelatinized material;

[0033] Based on the total mass of all raw materials of the rice milk beverage, the content of the glutinous rice flour is 0.5%-6%, the content of the enzymatically hydrolyzed rice flour is 1%-6.5%, and the balance is water.

[0034] In the present invention, in step S1, the first mixture may further include a stabilizing thickener, an emulsifier, an acid-base regulator or a flavoring agent. The glutinous rice flour may be as described above. The enzymatically hydrolyzed rice flour may be as described above. The stabilizing thickener may be as described above. The emulsifier may be as described above. The acid-base regulator may be as described above. The flavoring agent may be as described above.

[0035] Wherein, when the flavoring agent is white sugar and edible salt, the white sugar and the stable thickener can be mixed with the water first. The mixing temperature can be 75-85°C, preferably 75-80°C. The mixing time can be 5 min. The emulsifier, the acid-base regulator and the edible salt can be mixed with the water later. The mixing temperature can be 75-85°C, preferably 75-80°C. The mixing time can be 5 min.

[0036] In the present invention, in step S1, the mixing temperature may be 75-85°C, preferably 75-80°C.

[0037] In the present invention, in step S1, the mixing time may be 5-15 min.

[0038] In the present invention, in step S1, the mixing may be performed by stirring at a rotation speed of 1000-2000 rpm.

[0039] In the present invention, in step S2, the gelatinization temperature may be 75-85°C, preferably 75-80°C.

[0040] In the present invention, in step S2, the gelatinization time may be 10-30 min, for example, 20 min.

[0041] In the present invention, in step S3, the third mixture may further include coconut oil. The coconut oil may be as described above.

[0042] In the present invention, in step S3, the temperature of the primary homogenization may be 75-85°C, preferably 75-80°C.

[0043] In the present invention, in step S3, the pressure of the primary homogenization may be 10-20 MPa.

[0044] In the present invention, in step S3, stirring may be performed before the primary homogenization, and the stirring time may be 20 min.

[0045] In the present invention, in step S3, filtration may be performed before the primary homogenization. The filtration may use a filter with a diameter of 2 mm.

[0046] In the present invention, in step S3, the sterilization temperature may be 137-142°C, for example 138°C.

[0047] In the present invention, in step S3, the sterilization time may be 4-10 s.

[0048] In the present invention, in step S3, the feed flow rate during sterilization can be set to 6000-8000 L / h. The feed flow rate set at this time is not the real feed flow rate, and the real feed flow rate is more than 55% of the set value, or even more than 75%.

[0049] In the present invention, in step S3, the temperature of the secondary homogenization may be 75-85°C, preferably 75-80°C.

[0050] In the present invention, in step S3, the pressure of the secondary homogenization may be 15-25 MPa.

[0051] In the present invention, in step S3, cooling may be performed after the secondary homogenization, and the cooling temperature may be 20°C.

[0052] In a third aspect, the present invention provides a rice milk beverage prepared by the method for preparing the rice milk beverage as described above.

[0053] Without violating the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present invention.

[0054] The reagents and raw materials used in the present invention are commercially available.

[0055] The positive and progressive effects of the present invention are:

[0056] (1) The rice milk beverage of the present invention uses both enzymatically hydrolyzed rice flour and glutinous rice flour as raw materials, which can make the production rhythm smoother, avoid material blockage, and significantly enhance the rice flavor and mellow taste;

[0057] (2) The preparation method of the rice milk beverage of the present invention performs homogenization once before sterilization, which can significantly reduce the viscosity of the rice milk beverage, which is beneficial to improving production efficiency. In addition, the viscosity reduction will be more sufficient during the sterilization process, which can also reduce the risk of product agglomeration. DETAILED DESCRIPTION

[0058] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0059] In the following examples and comparative examples, the raw materials and basic process conditions used are as follows:

[0060] Coconut oil, manufacturer: Cargill Grain and Oil (Nantong) Co., Ltd.

[0061] Enzymatic rice flour, rice flour obtained by spray drying through enzymatic hydrolysis technology, has a protein content of 7-10 g / 100 g and a fat content of 0-3 g / 100 g.

[0062] Glutinous rice flour, rice flour obtained by grinding glutinous rice, has a protein content of 5-8 g / 100 g and a fat content of 0-3 g / 100g.

[0063] Microcrystalline cellulose, manufacturer: Palsgaard, model: 415.

[0064] Carrageenan, manufacturer: EXTRACTOS NATURALES GELYMAR SA, model: 5303.

[0065] Gellan gum, manufacturer: DSM Bright, model: 102.

[0066] In the following examples and comparative examples, for intermediate steps not specifically defined, such as homogenization and gelatinization, the temperature should be maintained at 75-80° C.; for stirring operations not specifically defined, the stirring speed should be controlled at 1000-2000 rpm.

[0067] Example 1

[0068] A rice milk beverage and a preparation method thereof, comprising the following ingredients: 830.85 g of water, 60 g of coconut oil, 50 g of enzymatically hydrolyzed rice flour, 20 g of glutinous rice flour, 28 g of white sugar, 4 g of diacetyl tartaric acid mono- and diglycerides, 2.5 g of microcrystalline cellulose, 0.5 g of carrageenan, 0.25 g of gellan gum, 3 g of anhydrous dipotassium hydrogen phosphate, 0.4 g of sodium bicarbonate, and 0.5 g of edible salt, a total of 1000 g, and comprising the following steps:

[0069] 1. Preparation: Heat water to 75-80℃, add sugar and stable thickeners microcrystalline cellulose, carrageenan and gellan gum, hydration time 5 minutes;

[0070] Then add the emulsifier diacetyl tartaric acid mono- and diglycerides, the acid-base regulators anhydrous dipotassium hydrogen phosphate and sodium bicarbonate, and edible salt, and stir for 5 minutes;

[0071] Then add enzymatic rice flour and stir for 5 min; add glutinous rice flour and gelatinize for 20 min; finally add coconut oil, mix well and stir for 20 min;

[0072] 2. Filtration: Filter the mixture with a filter mesh size of 2 mm;

[0073] 3. Primary homogenization: homogenize the liquid once, the homogenization pressure is 20 MPa; the temperature should be controlled

[0074] 4. Sterilization: Sterilize the liquid, set the target value of the feed flow rate to 8000 L / h, the sterilization temperature to 138°C, and the time to 10 s;

[0075] 5. Secondary homogenization: The liquid is homogenized for the second time, and the homogenization pressure is 25 MPa;

[0076] 6. Cooling and filling: Cool to 20℃, aseptically cold fill, and produce the finished product.

[0077] Example 2

[0078] A rice milk beverage and a preparation method thereof, comprising the following ingredients: 829.5 g of water, 60 g of coconut oil, 35 g of enzymatically hydrolyzed rice flour, 35 g of glutinous rice flour, 30 g of white sugar, 4 g of diacetyl tartaric acid mono- and diglycerides, 2.5 g of microcrystalline cellulose, 0.5 g of carrageenan, 3 g of anhydrous dipotassium hydrogen phosphate, and 0.5 g of edible salt, a total of 1000 g, and comprising the following steps:

[0079] 1. Preparation: Heat water to 75-80℃, add sugar and stable thickeners microcrystalline cellulose and carrageenan, hydration time 5 minutes;

[0080] Then add the emulsifier diacetyl tartaric acid mono- and diglycerides, the acid-base regulator anhydrous dipotassium hydrogen phosphate, and edible salt, and stir for 5 minutes;

[0081] Then add enzymatic rice flour and stir for 5 min; add glutinous rice flour and gelatinize for 20 min; finally add coconut oil, mix well and stir for 20 min;

[0082] 2. Filtration: Filter the mixture with a filter mesh size of 2 mm;

[0083] 3. Primary homogenization: homogenize the liquid once, with a homogenization pressure of 20 MPa;

[0084] 4. Sterilization: Sterilize the liquid, set the target value of the feed flow rate to 8000 L / h, the sterilization temperature to 138°C, and the time to 10 s;

[0085] 5. Secondary homogenization: homogenize the liquid for the second time, and the homogenization pressure is 25 MPa;

[0086] 6. Cooling and filling: Cool to 20℃, aseptically cold fill, and produce the finished product.

[0087] Example 3

[0088] A rice milk beverage and a preparation method thereof, comprising the following ingredients: 837.35 g of water, 60 g of coconut oil, 55 g of enzymatically hydrolyzed rice flour, 15 g of glutinous rice flour, 25 g of white sugar, 1 g of sodium stearoyl lactylate, 2.5 g of microcrystalline cellulose, 0.25 g of gellan gum, 3 g of anhydrous dipotassium hydrogen phosphate, 0.4 g of sodium bicarbonate, and 0.5 g of edible salt, a total of 1000 g, and comprising the following steps:

[0089] 1. Preparation: Heat water to 75-80℃, add sugar and stable thickeners microcrystalline cellulose and gellan gum, hydration time 5 minutes;

[0090] Then add the emulsifier sodium stearoyl lactylate, the acid-base regulator anhydrous dipotassium hydrogen phosphate and sodium bicarbonate, and edible salt, and stir for 5 minutes;

[0091] Then add enzymatic rice flour and stir for 5 min; add glutinous rice flour and gelatinize for 20 min; finally add coconut oil, mix well and stir for 20 min;

[0092] 2. Filtration: Filter the mixture with a filter mesh size of 2 mm;

[0093] 3. Primary homogenization: homogenize the liquid once, with a homogenization pressure of 20 MPa;

[0094] 4. Sterilization: Sterilize the liquid, set the target value of the feed flow rate to 8000 L / h, the sterilization temperature to 138°C, and the time to 10 s;

[0095] 5. Secondary homogenization: homogenize the liquid for the second time, and the homogenization pressure is 25 MPa;

[0096] 6. Cooling and filling: Cool to 20℃, aseptically cold fill, and produce the finished product.

[0097] Example 4

[0098] A rice milk beverage and a preparation method thereof, comprising the following ingredients: 833.85 g of water, 60 g of coconut oil, 60 g of enzymatically hydrolyzed rice flour, 10 g of glutinous rice flour, 28 g of white sugar, 4 g of diacetyl tartaric acid mono- and diglycerides, 2.5 g of microcrystalline cellulose, 0.5 g of carrageenan, 0.25 g of gellan gum, 0.4 g of sodium bicarbonate, and 0.5 g of edible salt, a total of 1000 g, and comprising the following steps:

[0099] 1. Preparation: Heat water to 75-80℃, add sugar and stable thickeners microcrystalline cellulose, carrageenan and gellan gum, hydration time 5 minutes;

[0100] Then add the emulsifier diacetyl tartaric acid mono- and diglycerides, the acid-base regulator sodium bicarbonate, and edible salt, and stir for 5 minutes;

[0101] Then add enzymatic rice flour and stir for 5 min; add glutinous rice flour and gelatinize for 20 min; finally add coconut oil, mix well and stir for 20 min;

[0102] 2. Filtration: Filter the mixture with a filter mesh size of 2 mm;

[0103] 3. Primary homogenization: homogenize the liquid once, with a homogenization pressure of 20 MPa;

[0104] 4. Sterilization: Sterilize the liquid, set the target value of the feed flow rate to 8000 L / h, the sterilization temperature to 138°C, and the time to 10 s;

[0105] 5. Secondary homogenization: homogenize the liquid for the second time, and the homogenization pressure is 25 MPa;

[0106] 6. Cooling and filling: Cool to 20℃, aseptically cold fill, and produce the finished product.

[0107] Comparative Example 1

[0108] Compared with Example 1, the main difference is that homogenization is not performed before sterilization, and the ingredients used are: 830.85 g of water, 60 g of coconut oil, 50 g of enzymatically hydrolyzed rice flour, 20 g of glutinous rice flour, 28 g of white sugar, 4 g of diacetyl tartaric acid mono- and diglycerides, 2.5 g of microcrystalline cellulose, 0.5 g of carrageenan, 0.25 g of gellan gum, 3 g of dipotassium hydrogen phosphate, 0.4 g of sodium bicarbonate, and 0.5 g of edible salt, comprising the following steps:

[0109] 1. Preparation: Heat water to 75-80℃, add sugar and stable thickeners microcrystalline cellulose, carrageenan and gellan gum, hydration time 5 minutes;

[0110] Then add the emulsifier diacetyl tartaric acid mono- and diglycerides, the acid-base regulators dipotassium hydrogen phosphate and sodium bicarbonate, and edible salt, and stir for 5 minutes;

[0111] Then add enzymatic rice flour and stir for 5 min; add glutinous rice flour and gelatinize for 20 min; finally add coconut oil, mix well and stir for 20 min;

[0112] 2. Filtration: Filter the mixture with a filter mesh size of 2 mm;

[0113] 3. Sterilization: Sterilize the liquid, set the target value of feed flow rate to 8000 L / h, temperature to 138°C, and time to 10 s;

[0114] 4. Homogenization: homogenize the liquid with a homogenization pressure of 25 MPa;

[0115] 5. Cooling and filling: Cool to 20℃, aseptically cold fill, and produce the finished product.

[0116] Comparative Example 2

[0117] Compared with Example 1, the main difference is that the raw material does not contain enzymolysis rice flour, and the ingredients used are: 830.85 g of water, 60 g of coconut oil, 70 g of glutinous rice flour, 28 g of white sugar, 4 g of diacetyl tartaric acid mono- and diglycerides, 2.5 g of microcrystalline cellulose, 0.5 g of carrageenan, 0.25 g of gellan gum, 3 g of dipotassium hydrogen phosphate, 0.4 g of sodium bicarbonate, and 0.5 g of edible salt, comprising the following steps:

[0118] 1. Preparation: Heat water to 75-80℃, add sugar and stable thickeners microcrystalline cellulose, carrageenan and gellan gum, hydration time 5 minutes;

[0119] Then add the emulsifier diacetyl tartaric acid mono- and diglycerides, the acid-base regulators dipotassium hydrogen phosphate and sodium bicarbonate, and edible salt, and stir for 5 minutes;

[0120] Then add glutinous rice flour and gelatinize for 20 minutes; finally add coconut oil, mix thoroughly and stir for 20 minutes;

[0121] 2. Filtration: Filter the mixture with a filter mesh size of 2 mm;

[0122] 3. Primary homogenization: homogenize the liquid once, with a homogenization pressure of 20 MPa;

[0123] 4. Sterilization: Sterilize the liquid, set the target value of the feed flow rate to 8000 L / h, the sterilization temperature to 138°C, and the time to 10 s;

[0124] 5. Secondary homogenization: homogenize the liquid for the second time, and the homogenization pressure is 25 MPa;

[0125] 6. Cooling and filling: Cool to 20℃, aseptically cold fill, and produce the finished product.

[0126] Comparative Example 3

[0127] Compared with Example 1, the main difference is that the raw materials do not contain glutinous rice flour, and the ingredients used are: 830.85 g of water, 60 g of coconut oil, 70 g of enzymatically hydrolyzed rice flour, 28 g of white sugar, 4 g of diacetyl tartaric acid mono- and diglycerides, 2.5 g of microcrystalline cellulose, 0.5 g of carrageenan, 0.25 g of gellan gum, 3 g of dipotassium hydrogen phosphate, 0.4 g of sodium bicarbonate, and 0.5 g of edible salt, comprising the following steps:

[0128] 1. Preparation: Heat water to 75-80℃, add sugar and stable thickeners microcrystalline cellulose, carrageenan and gellan gum, hydration time 5 minutes;

[0129] Then add the emulsifier diacetyl tartaric acid mono- and diglycerides, the acid-base regulators dipotassium hydrogen phosphate and sodium bicarbonate, and edible salt, and stir for 5 minutes;

[0130] Then add enzymatic rice flour and stir for 5 minutes; finally add coconut oil, mix thoroughly and stir for 20 minutes;

[0131] 2. Filtration: Filter the mixture with a filter mesh size of 2 mm;

[0132] 3. Primary homogenization: homogenize the liquid once, with a homogenization pressure of 20 MPa;

[0133] 4. Sterilization: Sterilize the liquid, set the target value of the feed flow rate to 8000 L / h, the sterilization temperature to 138°C, and the time to 10 s;

[0134] 5. Secondary homogenization: homogenize the liquid for the second time, and the homogenization pressure is 25 MPa;

[0135] 6. Cooling and filling: Cool to 20℃, aseptically cold fill, and produce the finished product.

[0136] Effect Example 1: Viscosity of Rice Milk Drink

[0137] 1. Test object: the rice milk beverages of Examples 1-4 and Comparative Examples 1-3.

[0138] 2. Test method: ① Test instrument: rotational viscometer, manufacturer AMETEK, model DV2TLVTJ0, rotor No. 62; ② Test conditions: rotation speed 30 rpm, ambient temperature 25℃.

[0139] Effect Example 2: Production flow of rice milk beverage

[0140] 1. Test object: the materials entering the sterilization equipment in Examples 1-4 and Comparative Examples 1-3.

[0141] 2. Test method: Place a flow meter in the sterilization equipment and observe its actual flow online to obtain the production flow.

[0142] The test results of Effect Example 1-2 are shown in the following table.

[0143]

[0144] In Comparative Example 1, homogenization was not performed before sterilization, resulting in an increase in the viscosity of the rice milk beverage, affecting the taste. At the same time, the production flow rate also decreased, affecting the production rhythm.

[0145] In Comparative Example 2, no enzymatic rice flour was added, which resulted in a decrease in production flow and affected the production rhythm. At the same time, the viscosity of the rice milk beverage was greatly increased, affecting the taste.

[0146] In Comparative Example 3, glutinous rice flour was not added, resulting in a significant decrease in the viscosity of the rice milk beverage, which could not meet the requirements of flavor and the like.

[0147] Effect Example 3: Sensory Evaluation of Rice Milk Beverage

[0148] 1. Test object: the rice milk beverages of Examples 1, 4 and Comparative Example 3.

[0149] 2. Test method: The sensory evaluation standards are shown in the following table.

[0150]

[0151] 3. Test results: The sensory scores of rice milk are shown in the following table.

[0152]

[0153] In Comparative Example 3, glutinous rice flour was not added, resulting in a significant decrease in the viscosity of the rice milk beverage, which could not meet the requirements of flavor and the like.

Claims

1. A rice milk beverage, characterized in that Based on the total mass of all raw materials of the rice milk beverage, it includes the following raw materials in mass percentage: 0.5%-6% glutinous rice flour, 1%-6.5% enzymatic rice flour, and the balance is water; the viscosity of the rice milk beverage at an ambient temperature of 25° C. is 25-300 cp.

2. The rice milk beverage according to claim 1, characterized in that It meets at least one of the following conditions: (1) Based on the total mass of all raw materials of the rice milk beverage, the total content of the glutinous rice flour and the enzymatically hydrolyzed rice flour is 7%; (2) Based on the total weight of all raw materials of the rice milk beverage, the content of the glutinous rice flour is 1%-3.5%, for example, 1%, 1.5%, 2% and 3.5%; (3) The protein content of the glutinous rice flour is 5-8 g / 100 g; (4) The fat content of the glutinous rice flour is not more than 3 g / 100 g; (5) Based on the total weight of all raw materials of the rice milk beverage, the content of the enzymatically hydrolyzed rice powder is 3.5%-6%, for example, 3.5%, 5%, 5.5% and 6%; (6) The protein content of the enzymatically hydrolyzed rice flour is 7-10 g / 100 g; (7) The fat content of the enzymatically hydrolyzed rice flour is not more than 3 g / 100 g; (8) The raw materials of the rice milk beverage further include coconut oil; the coconut oil is preferably refined; based on the total weight of all the raw materials of the rice milk beverage, the content of the coconut oil is preferably 5%-6%; (9) The raw materials of the rice milk beverage further include an emulsifier; the emulsifier is preferably selected from one or more of diacetyl tartaric acid mono- and diglycerides, sucrose fatty acid esters and sodium stearoyl lactylate; based on the total mass of all the raw materials of the rice milk beverage, the content of the emulsifier is preferably 0.1%-0.4%; (10) The rice milk beverage is obtained by sterilization and homogenization twice, wherein the two homogenizations are respectively performed in the step before and after the sterilization; (11) The viscosity of the rice milk beverage is 30-220 cp, for example, 30 cp, 40 cp, 100 cp or 220 cp.

3. The rice milk beverage according to claim 1, characterized in that The raw materials of the rice milk beverage also include a stabilizing thickener; Preferably, the stable thickener satisfies at least one of the following conditions: (1) The stabilizing thickener is selected from one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum and carrageenan; (2) Based on the total mass of all raw materials of the rice milk beverage, the content of the stabilizing thickener is 0.25%-0.35%, for example, 0.275%, 0.3%, 0.325%; (3) The stabilizing thickener comprises the following percentages by weight: 0.25% microcrystalline cellulose, 0.05% carrageenan and 0.025% gellan gum; (4) The stabilizing thickener comprises the following mass percentages: 0.25% microcrystalline cellulose and 0.05% carrageenan; (5) The stabilizing thickener comprises the following mass percentages: 0.25% microcrystalline cellulose and 0.025% gellan gum.

4. The rice milk beverage according to claim 1, characterized in that The raw materials of the rice milk beverage also include an acid-base regulator; Preferably, the acid-base regulator satisfies at least one of the following conditions: (1) The acid-base regulator is anhydrous dipotassium hydrogen phosphate and / or sodium bicarbonate; (2) Based on the total weight of all raw materials of the rice milk beverage, the content of the acid-base regulator is 0.04%-0.35%, for example, 0.04%, 0.3% or 0.34%; (3) The acid-base regulator includes the following mass percentages: 0.3% anhydrous dipotassium hydrogen phosphate and 0.04% sodium bicarbonate; (4) The acid-base regulator includes the following mass percentages: 0.3% anhydrous dipotassium hydrogen phosphate; (5) The acid-base regulator includes the following mass percentages: 0.04% sodium bicarbonate.

5. The rice milk beverage according to claim 1, characterized in that The raw materials of the rice milk beverage also include flavoring agents; Preferably, the flavoring agent satisfies at least one of the following conditions: (1) The flavoring agent is white sugar and / or edible salt; (2) Based on the total weight of all raw materials of the rice milk beverage, the content of the flavoring agent is 0.25%-0.35%, for example, 0.255%, 0.285% or 0.305%; (3) The flavoring agent includes the following percentages by weight: 0.28% white sugar and 0.05% edible salt; (4) The flavoring agent includes the following percentages by weight: 0.3% white sugar and 0.05% edible salt; (5) The flavoring agent includes the following mass percentages: 0.25% white sugar and 0.05% edible salt.

6. A method for preparing a rice milk beverage, characterized in that: It includes the following steps: S1, mixing a first mixture; the first mixture comprises water and enzymatically hydrolyzed rice flour; S2, gelatinizing the second mixture to obtain a gelatinized product, wherein the second mixture includes glutinous rice flour and the mixed first mixture; S3, homogenizing the third mixture once, sterilizing it, and then homogenizing it again; the third mixture includes the gelatinized material; Based on the total mass of all raw materials of the rice milk beverage, the content of the glutinous rice flour is 0.5%-6%, the content of the enzymatically hydrolyzed rice flour is 1%-6.5%, and the balance is water.

7. The method for making a rice milk beverage according to claim 6, characterized in that: In step S1, at least one of the following conditions is met: (1) The first mixture further includes a stabilizing thickener, an emulsifier, an acid-base regulator or a flavoring agent; (2) The mixing temperature is 75-85°C, preferably 75-80°C; (3) The mixing time is 5-15 min; (4) Stirring is performed during the mixing; the stirring speed is preferably 1000-2000 rpm.

8. The method for making a rice milk beverage according to claim 7, characterized in that: It meets at least one of the following conditions: (1) The glutinous rice flour is as defined in any one of claims 1 to 5; (2) The enzymatically hydrolyzed rice flour is as defined in any one of claims 1 to 5; (3) The stabilizing thickener is as defined in claim 3; (4) The emulsifier is as defined in claim 2; (5) The acid-base regulator is as defined in claim 4; (6) The flavoring agent is as defined in claim 5; (7) When the flavoring agents are white sugar and edible salt, the white sugar and the stabilizing thickener can be mixed with the water first; the mixing temperature is preferably 75-85°C, for example 75-80°C; the mixing time is preferably 5 min; the emulsifier, the acid-base regulator and the edible salt are preferably mixed with the water later; the mixing temperature is preferably 75-85°C, for example 75-80°C; the mixing time is preferably 5 min.

9. The method for making a rice milk beverage according to claim 6, characterized in that: It meets at least one of the following conditions: (1) In step S2, the gelatinization temperature is 75-85°C, preferably 75-80°C; (2) In step S2, the gelatinization time is 10-30 min, for example, 20 min; (3) In step S3, the third mixture further comprises coconut oil; the coconut oil is preferably as defined in claim 2; (4) In step S3, the temperature of the primary homogenization is 75-85°C, preferably 75-80°C; (5) In step S3, the pressure of the primary homogenization is 10-20 MPa; (6) In step S3, stirring is performed before the primary homogenization; the stirring time is preferably 20 min; (7) In step S3, filtering is performed before the primary homogenization; the filtering is preferably performed using a filter with a diameter of 2 mm; (8) In step S3, the sterilization temperature is 137-142°C, for example, 138°C; (9) In step S3, the sterilization time is 4-10 s; (10) In step S3, the feed flow rate during sterilization is set to 6000-8000 L / h; (11) In step S3, the temperature of the secondary homogenization is 75-85°C, preferably 75-80°C; (12) In step S3, the pressure of the secondary homogenization is 15-25 MPa; (13) In step S3, cooling is performed after the secondary homogenization; the cooling temperature is preferably 20°C.

10. A rice milk beverage prepared by the method for preparing a rice milk beverage according to any one of claims 6 to 9.

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