Low-sugar rice milk plant beverage and preparation method thereof

Abstract

The invention discloses a low-sugar rice milk plant beverage and a preparation method thereof, and belongs to the technical field of food. The low-sugar rice milk plant beverage contains the following components in percentage by mass: 10%-15% of rice milk, 0.5%-2% of brown rice milk, 0.5%-1% of rice protein powder, 2%-3% of coconut oil powder, 0.4%-0.6% of a stabilizer, 1%-2% of sugar alcohol, a pH regulator and the balance of water. And the pH regulator is used for regulating the pH value to 6.7-7.0. The low-sugar rice milk plant beverage has good stability, is not prone to layering, precipitation and the like in the storage process, and is fine and smooth in taste and rich and unique in flavor. The preparation method comprises the step of mixing the rice milk, the brown rice milk, the rice protein powder, the coconut oil powder, the stabilizer, the sugar alcohol, the pH regulator and the water according to the proportion. The method adopts a simple blending process, does not need pulping, is low in production cost, and is suitable for large-scale production and popularization.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a low-sugar rice milk plant beverage and a preparation method thereof. Background Art

[0002] As people's health awareness increases, the demand for plant-based beverages is growing. Rice milk beverages are favored by consumers for their unique flavor and rich nutrients. However, existing rice milk beverages still have some problems in terms of stability, taste and flavor. For example, some rice milk beverages are prone to stratification and precipitation during storage, which affects the appearance and quality of the product; some rice milk beverages do not have a delicate taste and a strong flavor, which cannot meet consumers' demand for high-quality beverages. In addition, the preparation process of traditional rice milk beverages is relatively complicated, with high production line requirements, high production costs, and large production losses, which is not conducive to large-scale production and market promotion.

[0003] In view of this, the present invention is proposed. Summary of the invention

[0004] The object of the present invention is to provide a low-sugar rice milk plant beverage and a preparation method thereof, so as to solve or improve the above technical problems.

[0005] The present invention can be implemented like this:

[0006] In a first aspect, the present invention provides a low-sugar rice milk plant beverage, which contains, by mass percentage, 10% to 15% of rice slurry, 0.5% to 2% of brown rice slurry, 0.5% to 1% of rice protein powder, 2% to 3% of coconut oil powder, 0.4% to 0.6% of a stabilizer, 1% to 2% of a sugar alcohol, a pH regulator, and the remainder is water; wherein the pH regulator is used to adjust the pH value of the low-sugar rice milk plant beverage to 6.7 to 7.0.

[0007] In an optional embodiment, the low-sugar rice milk plant beverage contains 10% to 15% rice slurry, 0.5% to 1.5% brown rice slurry, 0.5% to 1% rice protein powder, 2% to 3% coconut oil powder, 0.4% to 0.6% stabilizer and 1% to 2% sugar alcohol.

[0008] In an optional embodiment, the low-sugar rice milk plant beverage contains 15% rice slurry, 0.5% brown rice slurry, 1% rice protein powder, 2.5% coconut oil powder, 0.4% stabilizer, and 1.5% sugar alcohol.

[0009] In an optional embodiment, the stabilizer contains sodium stearoyl lactylate, polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum.

[0010] In an optional embodiment, the sweet rice milk plant beverage contains 0.05% to 0.2% sodium stearoyl lactylate, 0.1% to 0.3% polyglycerol fatty acid ester, 0.05% to 0.2% microcrystalline cellulose, 0.05% to 0.15% sodium carboxymethyl cellulose and 0.05% to 0.15% xanthan gum.

[0011] In an alternative embodiment, the sugar alcohol comprises at least one of sorbitol, xylitol, maltitol and erythritol;

[0012] and / or, the pH adjuster comprises at least one of sodium bicarbonate and potassium carbonate;

[0013] and / or, the fat content of the coconut oil powder is 66wt% to 80wt%;

[0014] And / or, the protein content of the rice protein powder is ≥80wt%.

[0015] In a second aspect, the present invention provides a method for preparing a low-sugar rice milk plant beverage as described in any of the aforementioned embodiments, comprising the following steps: mixing rice slurry, brown rice slurry, rice protein powder, coconut oil powder, stabilizer, sugar alcohol, pH adjuster and water according to a proportion.

[0016] In an optional embodiment, the mixing includes: homogenizing the first mixed liquid containing coconut oil powder, rice protein powder, stabilizer and part of sugar alcohol for the first time, then mixing it with rice slurry, brown rice slurry and remaining sugar alcohol and adjusting the pH value with a pH regulator, and then homogenizing it for a second time.

[0017] In an optional embodiment, the pressure of the first homogenization is 180 bar to 200 bar, and the temperature is 50° C. to 60° C.

[0018] In an optional embodiment, the pressure of the second homogenization is not less than 250 bar and the temperature is 60°C to 65°C.

[0019] The beneficial effects of the present invention include:

[0020] The low-sugar rice milk plant beverage prepared by compounding specific ingredients in a specific ratio provided by the present invention has good stability, is not prone to stratification, precipitation and the like during storage, and has a smooth and delicate taste and a rich and unique flavor. The preparation method of the low-sugar rice milk plant beverage can be prepared by a simple mixing process without pulping, has low production cost, and is suitable for large-scale production and promotion. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0022] Figure 1 The actual pictures of the product provided in Example 1 of the test example under different storage conditions;

[0023] Figure 2 This is a physical picture of the products provided in Example 1 and Comparative Example 4 in the test examples after being stored at 25° C. for 9 days;

[0024] Figure 3 This is a physical picture of the products provided in Example 1 and Comparative Example 1 in the test examples after being stored at 25° C. for 9 days. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0026] The low-sugar rice milk plant beverage provided by the present invention and its preparation method are specifically described below.

[0027] The invention provides a low-sugar rice milk plant beverage. The low-sugar rice milk plant beverage contains, by mass percentage, 10%-15% of rice slurry, 0.5%-2% of brown rice slurry, 0.5%-1% of rice protein powder, 2%-3% of coconut oil powder, 0.4%-0.6% of a stabilizer, 1%-2% of sugar alcohol and a pH regulator, and the balance is water; wherein the pH regulator is used for adjusting the pH value of the low-sugar rice milk plant beverage to 6.7-7.0.

[0028] The rice slurry and brown rice slurry are used to provide carbohydrates and flavor substances respectively; the rice protein powder and coconut oil powder are used to provide protein and fat respectively; the stabilizer is used to improve the stability of the low-sugar rice milk plant beverage; the sugar alcohol is used to adjust and improve the sweetness; and the pH regulator is used to adjust the pH value of the low-sugar rice milk plant beverage.

[0029] In some optional embodiments, the fat content of the coconut oil powder may be 66 wt % to 80 wt % and the protein content of the rice protein powder may be ≥ 80 wt %.

[0030] In some optional embodiments, the sugar alcohol may include at least one of sorbitol, xylitol, maltitol and erythritol. The pH adjuster may include at least one of sodium bicarbonate and potassium carbonate.

[0031] It is particularly emphasized that the above-mentioned specific raw material compounding used in the present invention is obtained after the inventor has made creative labor, and it is not a simple choice. For example, the material used to provide protein in the present invention specifically adopts rice protein powder. If it is replaced with whole milk powder, the taste of low-sugar rice milk plant beverage will be deteriorated, and the overall flavor of milk powder will be too heavy, covering the rice fragrance. If coconut oil powder is replaced with coconut oil, on the one hand, it will increase the difficulty of chemical material, and the industrialization requirements will be higher. On the other hand, the product shelf life is easy to oxidize and produce a spicy taste; if coconut oil powder is replaced with rice oil, corn oil or other vegetable oils, the product shelf life is easy to oxidize and produce an unpleasant spicy taste, which makes the taste of low-sugar rice milk plant beverage worse. If brown rice slurry is replaced with brown rice flour, the overall taste is heavy, smooth when brown rice slurry is not used, and the taste is deteriorated.

[0032] Furthermore, the stabilizer in the present invention contains sodium stearoyl lactylate, polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum.

[0033] Exemplarily, the sugar rice milk plant beverage may contain 0.05% to 0.2% (such as 0.05%, 0.1%, 0.15% or 0.2%, etc.) sodium stearoyl lactylate, 0.1% to 0.3% (such as 0.1%, 0.15%, 0.2%, 0.25% or 0.3%, etc.) polyglycerol fatty acid esters, 0.05% to 0.2% (such as 0.05%, 0.1%, 0.15% or 0.2%, etc.) microcrystalline cellulose, 0.05% to 0.15% (such as 0.05%, 0.1% or 0.15%, etc.) sodium carboxymethyl cellulose and 0.05% to 0.15% (such as 0.05%, 0.1% or 0.15%, etc.) xanthan gum.

[0034] In some optional embodiments, the mass ratio of sodium stearoyl lactylate, polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum can be 1:1:2:1:1 or 2:1:2:1:2. The present invention uses the above five substances as stabilizers after compounding them in the above mass ratio. On the one hand, it can effectively improve the stability of the low-sugar rice milk plant beverage (and the compound of the five substances can significantly improve the stability compared with only using four of them), and on the other hand, it will not cause the taste and flavor of the low-sugar rice milk plant beverage to deteriorate.

[0035] In some optional embodiments, the mass percentage of rice slurry contained in the above-mentioned low-sugar rice milk plant beverage can be 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5% or 15%, etc., or it can be other values ​​within the range of 10% to 15%.

[0036] If the amount of rice slurry used is less than 10%, the rice aroma is not enough and the overall taste is thin; if the amount of rice slurry used is higher than 15%, it is not conducive to cost control, the sweetness is too greasy, and the overall taste is not refreshing enough.

[0037] In some optional embodiments, the mass percentage of brown rice slurry contained in the low-sugar rice milk plant beverage can be 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8% or 2%, etc., or other values ​​within the range of 0.5% to 2%.

[0038] If the amount of brown rice slurry is less than 0.5%, it is not conducive to reflecting the natural brown rice aroma; if the amount of brown rice slurry is more than 2%, the brown rice aroma is too strong, the overall taste is bitter, and the flavor is unpleasant.

[0039] In some optional embodiments, the mass percentage of rice protein powder contained in the above-mentioned low-sugar rice milk plant beverage can be 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%, 0.95% or 1%, etc., or it can be other values ​​within the range of 0.5% to 1%.

[0040] If the amount of rice protein powder used is higher than 1%, on the one hand, it is not conducive to achieving a harmonious taste and leads to an unpleasant overall flavor. On the other hand, the protein content and fat content need to reach an appropriate ratio to make the product have good stability and a smooth taste.

[0041] In some optional embodiments, the mass percentage of coconut oil powder contained in the low-sugar rice milk plant beverage can be 2%, 2.2%, 2.5%, 2.8% or 3%, etc., or other values ​​within the range of 2% to 3%.

[0042] If the amount of coconut oil powder used is higher than 3%, the food will feel too oily and greasy.

[0043] In some optional embodiments, the mass percentage of the stabilizer contained in the low-sugar rice milk plant beverage can be 0.4%, 0.45%, 0.5%, 0.55% or 0.6%, etc., or other values ​​within the range of 0.4% to 0.6%.

[0044] If the amount of stabilizer is less than 0.4%, it is difficult to improve the poor stability of the low-sugar rice milk plant beverage; if the amount of stabilizer is higher than 0.6%, it is easy to cause the overall taste of the product to be bland.

[0045] In some optional embodiments, the mass percentage of sugar alcohol contained in the low-sugar rice milk plant beverage can be 1%, 1.2%, 1.5%, 1.8% or 2%, etc., or other values ​​within the range of 1% to 2%.

[0046] In some optional embodiments, the mass percentage of the pH adjuster contained in the low-sugar rice milk plant beverage is not fixed, and it is used to adjust the pH value of the low-sugar rice milk plant beverage system to 6.7-7.0 (such as 6.7, 6.8, 6.9 or 7.0, etc.).

[0047] In some preferred embodiments, the low-sugar rice milk plant beverage contains 10% to 15% rice slurry, 0.5% to 1.5% brown rice slurry, 0.5% to 1% rice protein powder, 2% to 3% coconut oil powder, 0.4% to 0.6% stabilizer and 1% to 2% sugar alcohol.

[0048] In some more preferred embodiments, the low-sugar rice milk plant beverage contains 15% rice slurry, 0.5% brown rice slurry, 1% rice protein powder, 2.5% coconut oil powder, 0.4% stabilizer, and 1.5% sugar alcohol.

[0049] As mentioned above, the low-sugar rice milk plant beverage provided by the present invention, which is obtained by compounding specific ingredients in a specific ratio, has good stability, is not prone to stratification, precipitation and the like during storage, and has a delicate and smooth taste and a rich and unique flavor.

[0050] Accordingly, the present invention provides a method for preparing the above-mentioned low-sugar rice milk plant beverage, which may include the following steps: mixing rice slurry, brown rice slurry, rice protein powder, coconut oil powder, stabilizer, sugar alcohol, pH regulator and water according to a proportion.

[0051] In some optional embodiments, the mixing includes: homogenizing the first mixed liquid containing coconut oil powder, rice protein powder, stabilizer and part of sugar alcohol for the first time, then mixing it with rice slurry, brown rice slurry and remaining sugar alcohol and adjusting the pH value with a pH regulator, and then homogenizing it for a second time.

[0052] For example, the pressure of the first homogenization can be 180 bar to 200 bar, such as 180 bar, 185 bar, 190 bar, 195 bar or 200 bar, etc., or other values ​​within the range of 180 bar to 200 bar. The temperature of the first homogenization can be 50° C. to 60° C., such as 50° C., 55° C. or 60° C., etc., or other values ​​within the range of 50° C. to 60° C.

[0053] Through the first homogenization, the coconut oil powder, rice protein powder, stabilizer and part of the sugar alcohol can be mixed evenly.

[0054] In the present invention, sugar alcohol is mixed at different stages, and the part of sugar alcohol used to be mixed with coconut oil powder, rice protein powder and stabilizer can ensure the material effect of stabilizer. If stabilizer is directly fed, it is easy to cause flying material to cause feeding loss, and stabilizer may also agglomerate when it meets water, resulting in incomplete material digestion. Exemplarily, the mass ratio of the part of sugar alcohol used to be mixed with coconut oil powder, rice protein powder and stabilizer to stabilizer can be 1:1 to 1:2.

[0055] Exemplarily, the pressure of the second homogenization is not less than 250 bar, such as 250 bar, 260 bar, 270 bar, 280 bar, 290 bar, 300 bar, 310 bar, 320 bar, 330 bar, 340 bar, 350 bar, 360 bar, etc., or other values ​​within the range of not less than 250 bar. The temperature of the second homogenization can be 60° C. to 65° C., such as 60° C., 61° C., 62° C., 63° C., 64° C. or 65° C., or other values ​​within the range of 60° C. to 65° C.

[0056] According to the actual production situation, the homogenization pressure can be increased as much as possible to obtain a more delicate taste, for example, the pressure of the second homogenization can be set to 250 bar to 300 bar. If the pressure of the second homogenization is lower than 250 bar, it is easy to cause uneven mixing in the low-sugar rice milk plant beverage.

[0057] Furthermore, the homogenized liquid after the second homogenization can be sterilized and filled.

[0058] As an example, the low-sugar rice milk plant beverage can be made by referring to the following steps:

[0059] S1: Prepare feed liquid A to feed liquid D.

[0060] The stabilizer and part of the sugar alcohol are premixed at a mass ratio of 1:1 to 1:2, and then completely dissolved in RO water at 70°C to 80°C, and sheared evenly to obtain a stabilizer solution, i.e., feed solution A;

[0061] Dissolve the coconut oil powder thoroughly in RO water at 65°C to 70°C, and shear evenly to obtain a coconut oil powder solution, i.e., liquid B;

[0062] The rice protein powder is thoroughly dissolved in RO water at about 50° C. and stirred evenly to obtain a rice protein powder solution, i.e., liquid C;

[0063] The remaining sugar alcohol was completely dissolved in RO water at 40°C to 50°C and stirred evenly to obtain a sugar alcohol solution, namely, liquid D.

[0064] S2: One-time homogenization.

[0065] Feed liquid A, feed liquid B and feed liquid C are pumped into the rehydration tank in sequence (or they can be pumped into the tank simultaneously according to the equipment), and the temperature of the rehydration tank is maintained at 50°C to 60°C. After mixing evenly, they are homogenized for the first time by a high-pressure homogenizer at a homogenization pressure of 180 bar to 200 bar to obtain feed liquid E.

[0066] S3: Prepare and adjust volume.

[0067] Pump rice slurry and brown rice slurry into the mixing barrel through the material tank, pump in liquid D and liquid E at one time, dilute to the scale with RO water, stir well and measure the pH. When the pH is less than 6.7, add sodium bicarbonate to adjust the pH of the dilute solution to 6.7-7.0.

[0068] S4: Secondary homogenization.

[0069] The constant volume liquid is pumped into a high-pressure homogenizer for a second homogenization treatment, with a homogenization pressure of 250 bar to 350 bar and a temperature of 60° C. to 65° C. to form a homogenized liquid.

[0070] S5: Sterilization.

[0071] The homogenized liquid is sterilized by passing it through a sterilizer at a temperature above 135°C for 5s to 15s, and the outlet is cooled to below 30°C.

[0072] S6: Filling.

[0073] The sterilized liquid is filled into a sterile package to obtain a finished rice milk plant beverage.

[0074] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0075] Example 1

[0076] The present embodiment provides a low-sugar rice milk plant beverage, which includes, by mass percentage, 15% rice slurry, 0.5% brown rice slurry, 1% rice protein powder, 2.5% coconut oil powder, 0.4% stabilizer, 1.5% erythritol and 0.02% sodium bicarbonate, with the remainder being RO water.

[0077] Among them, the stabilizer includes sodium stearoyl lactylate, polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 2:1:2:1:2.

[0078] The fat content of the coconut oil powder is 80wt%, and the protein content of the rice protein powder is 80%.

[0079] The preparation process of the low-sugar rice milk plant beverage comprises:

[0080] S1: Prepare feed liquid A to feed liquid D.

[0081] After premixing the stabilizer and part of the sugar alcohol (mass ratio is 1:1), the mixture is thoroughly dissolved in RO water at 75°C and sheared evenly to obtain a stabilizer solution, i.e., liquid A;

[0082] Dissolve the coconut oil powder thoroughly in RO water at 70°C and shear evenly to obtain a coconut oil powder solution, i.e., liquid B;

[0083] The rice protein powder was thoroughly dissolved in RO water at 50° C. and stirred evenly to obtain a rice protein powder solution, i.e., liquid C;

[0084] The remaining sugar alcohol was completely dissolved in RO water at 45°C and stirred evenly to obtain a sugar alcohol solution, namely, liquid D.

[0085] S2: One-time homogenization.

[0086] Feed liquid A, feed liquid B and feed liquid C were pumped into the rehydration barrel in sequence, the temperature of the rehydration barrel was maintained at 55°C, and after being mixed evenly, they were homogenized for the first time by a high-pressure homogenizer at a homogenization pressure of 200 bar to obtain feed liquid E.

[0087] S3: Prepare and adjust volume.

[0088] Pump rice slurry and brown rice slurry into the mixing barrel through the material tank, pump in liquid D and liquid E at one time, dilute to the scale with RO water, stir well and measure the pH. When the pH is less than 6.7, add sodium bicarbonate to adjust the pH of the dilute solution to 6.7-7.0.

[0089] S4: Secondary homogenization.

[0090] The constant volume liquid was pumped into a high-pressure homogenizer for a second homogenization treatment at a homogenization pressure of 350 bar and a temperature of 65° C. to form a homogenized liquid.

[0091] S5: Sterilization.

[0092] The homogenized liquid is sterilized by passing it through a sterilizer at a temperature of 138°C for 15 seconds, and the outlet is cooled to below 30°C.

[0093] S6: Filling.

[0094] The sterilized liquid is filled into a sterile package to obtain a finished low-sugar rice milk plant beverage.

[0095] Example 2

[0096] The present embodiment provides a low-sugar rice milk plant beverage, which differs from Example 1 only in the content of ingredients, specifically as follows: by mass percentage, the low-sugar rice milk plant beverage includes 10% rice slurry, 0.5% brown rice slurry, 1% rice protein powder, 2.5% coconut oil powder, 0.4% stabilizer, 1.5% erythritol and 0.02% sodium bicarbonate, and the balance is RO water.

[0097] Example 3

[0098] The present embodiment provides a low-sugar rice milk plant beverage, which differs from Example 1 only in the content of ingredients, specifically as follows: by mass percentage, the low-sugar rice milk plant beverage includes 15% rice slurry, 2% brown rice slurry, 1% rice protein powder, 2.5% coconut oil powder, 0.4% stabilizer, 1.5% erythritol and 0.02% sodium bicarbonate, and the balance is RO water.

[0099] Example 4

[0100] The present embodiment provides a low-sugar rice milk plant beverage, which differs from Example 1 only in the content of ingredients, specifically as follows: measured by mass percentage, the low-sugar rice milk plant beverage includes 15% rice slurry, 0.5% brown rice slurry, 1% rice protein powder, 3% coconut oil powder, 0.4% stabilizer, 1.5% erythritol and 0.02% sodium bicarbonate, and the balance is RO water.

[0101] Example 5

[0102] The present embodiment provides a low-sugar rice milk plant beverage, which differs from Example 1 only in the content of ingredients, specifically as follows: by mass percentage, the low-sugar rice milk plant beverage includes 15% rice slurry, 0.5% brown rice slurry, 1% rice protein powder, 2.5% coconut oil powder, 0.6% stabilizer, 1.5% erythritol and 0.02% sodium bicarbonate, and the balance is RO water.

[0103] Among them, the stabilizer includes sodium stearoyl lactylate, polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1:1:2:1:1.

[0104] Example 6

[0105] This embodiment provides a low-sugar rice milk plant beverage, which is different from Embodiment 1 only in that the second homogenization pressure is 250 bar.

[0106] Example 7

[0107] The present embodiment provides a low-sugar rice milk plant beverage, which differs from Example 1 in that the content of the ingredients is different and the fat content of the coconut oil powder and the protein content of the rice protein powder are different, specifically as follows: by mass percentage, the low-sugar rice milk plant beverage includes 15% rice slurry, 0.5% brown rice slurry, 0.5% rice protein powder, 2% coconut oil powder, 0.5% stabilizer, 1% erythritol and sodium bicarbonate, and the remainder is RO water. Sodium bicarbonate is used to adjust the pH value of the low-sugar rice milk plant beverage to 6.7-7.0. The fat content of the coconut oil powder is 66wt%, and the protein content of the rice protein powder is 80wt%.

[0108] Example 8

[0109] The present embodiment provides a low-sugar rice milk plant beverage, which differs from Example 1 in that the content of the ingredients is different and the fat content of the coconut oil powder and the protein content of the rice protein powder are different, specifically as follows: by mass percentage, the low-sugar rice milk plant beverage includes 15% rice slurry, 0.5% brown rice slurry, 1% rice protein powder, 2.5% coconut oil powder, 0.6% stabilizer, 2% erythritol and 0.02% sodium bicarbonate, and the remainder is RO water. Sodium bicarbonate is used to adjust the pH value of the low-sugar rice milk plant beverage to 6.7-7.0. The fat content of the coconut oil powder is 75wt%, and the protein content of the rice protein powder is 80wt%.

[0110] Among them, the stabilizer includes sodium stearoyl lactylate, polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum in a mass ratio of 1:1:2:1:1.

[0111] Example 9

[0112] This embodiment provides a low-sugar rice milk plant beverage, which is different from that of Example 1 in that the preparation conditions are different, as follows:

[0113] S1: Prepare feed liquid A to feed liquid D.

[0114] After premixing the stabilizer and part of the sugar alcohol (mass ratio is 1:1.5), the mixture is thoroughly dissolved in RO water at 70°C and sheared evenly to obtain a stabilizer solution, i.e., liquid A;

[0115] Dissolve the coconut oil powder thoroughly in RO water at 65°C and shear evenly to obtain a coconut oil powder solution, i.e., liquid B;

[0116] The rice protein powder was thoroughly dissolved in RO water at 50° C. and stirred evenly to obtain a rice protein powder solution, i.e., liquid C;

[0117] The remaining sugar alcohol was completely dissolved in RO water at 40°C and stirred evenly to obtain a sugar alcohol solution, namely, liquid D.

[0118] S2: One-time homogenization.

[0119] Feed liquid A, feed liquid B and feed liquid C were pumped into the rehydration barrel in sequence, the temperature of the rehydration barrel was maintained at 50°C, and after being mixed evenly, they were homogenized for the first time by a high-pressure homogenizer at a homogenization pressure of 180 bar to obtain feed liquid E.

[0120] S3: Prepare and adjust volume.

[0121] Pump rice slurry and brown rice slurry into the mixing barrel through the material tank, pump in liquid D and liquid E at one time, dilute to the scale with RO water, stir well and measure the pH. When the pH is less than 6.7, add sodium bicarbonate to adjust the pH of the dilute solution to 6.7-7.0.

[0122] S4: Secondary homogenization.

[0123] The constant volume liquid was pumped into a high-pressure homogenizer for a second homogenization treatment at a homogenization pressure of 250 bar and a temperature of 65° C. to form a homogenized liquid.

[0124] S5: Sterilization.

[0125] The homogenized liquid is sterilized by a sterilizer at 135°C for 15 seconds, and the outlet is cooled to below 30°C.

[0126] S6: Filling.

[0127] The sterilized liquid is filled into a sterile package to obtain a finished low-sugar rice milk plant beverage.

[0128] Example 10

[0129] This embodiment provides a low-sugar rice milk plant beverage, which is different from that of Example 1 in that the preparation conditions are different, as follows:

[0130] S1: Prepare feed liquid A to feed liquid D.

[0131] After premixing the stabilizer and part of the sugar alcohol (mass ratio is 1:2), the mixture is thoroughly dissolved in RO water at 80°C and sheared evenly to obtain a stabilizer solution, i.e., liquid A;

[0132] Dissolve the coconut oil powder thoroughly in RO water at 68°C and shear evenly to obtain a coconut oil powder solution, i.e., liquid B;

[0133] The rice protein powder was thoroughly dissolved in RO water at 50° C. and stirred evenly to obtain a rice protein powder solution, i.e., liquid C;

[0134] The remaining sugar alcohol was completely dissolved in RO water at 50°C and stirred evenly to obtain a sugar alcohol solution, namely, liquid D.

[0135] S2: One-time homogenization.

[0136] Feed liquid A, feed liquid B and feed liquid C were pumped into the rehydration barrel in sequence, the temperature of the rehydration barrel was maintained at 60°C, and after being mixed evenly, they were homogenized for the first time by a high-pressure homogenizer at a homogenization pressure of 190 bar to obtain feed liquid E.

[0137] S3: Prepare and adjust volume.

[0138] Pump rice slurry and brown rice slurry into the mixing barrel through the material tank, pump in liquid D and liquid E at one time, dilute to the scale with RO water, stir well and measure the pH. When the pH is less than 6.7, add sodium bicarbonate to adjust the pH of the dilute solution to 6.7-7.0.

[0139] S4: Secondary homogenization.

[0140] The constant volume liquid was pumped into a high-pressure homogenizer for a second homogenization treatment at a homogenization pressure of 300 bar and a temperature of 60°C to form a homogenized liquid.

[0141] S5: Sterilization.

[0142] The homogenized liquid is sterilized in a sterilizer at 140°C for 5 seconds, and the outlet is cooled to below 30°C.

[0143] S6: Filling.

[0144] The sterilized liquid is filled into a sterile package to obtain a finished low-sugar rice milk plant beverage.

[0145] Comparative Example 1

[0146] The difference between this comparative example and Example 1 is that it does not contain a stabilizer.

[0147] Comparative Example 2

[0148] The difference between this comparative example and Example 1 is that the stabilizer is only prepared by compounding polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum. The amounts of polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum are the same as those in Example 1.

[0149] Comparative Example 3

[0150] The difference between this comparative example and Example 1 is that the stabilizer is only sodium stearoyl lactylate, and the amount of sodium stearoyl lactylate used is the same as that in Example 1.

[0151] Comparative Example 4

[0152] The difference between this comparative example and Example 1 is that the content of brown rice slurry is increased to 3%.

[0153] Comparative Example 5

[0154] The difference between this comparative example and Example 1 is that the content of brown rice slurry is reduced to 0.2%.

[0155] Comparative Example 6

[0156] The difference between this comparative example and Example 1 is that the content of rice slurry is increased to 20%.

[0157] Comparative Example 7

[0158] The difference between this comparative example and Example 1 is that the content of the stabilizer is reduced to 0.2%.

[0159] Comparative Example 8

[0160] The difference between this comparative example and Example 1 is that the content of coconut oil powder is increased to 3.5%.

[0161] Comparative Example 9

[0162] The difference between this comparative example and Example 1 is that the content of rice protein powder is increased to 1.5%.

[0163] Comparative Example 10

[0164] The difference between this comparative example and Example 1 is that whole milk powder + coconut oil powder is used instead of rice protein powder + coconut oil powder, the whole milk powder used has a protein content of 24%, a fat content of 25%, and when the whole milk powder is added in an amount of about 2.7%, the protein content of the whole milk powder + coconut oil powder is consistent with that of the rice protein powder + coconut oil powder in Example 1.

[0165] Comparative Example 11

[0166] The difference between this comparative example and Example 1 is that no sugar alcohol is added during the preparation of liquid A.

[0167] Comparative Example 12

[0168] The difference between this comparative example and Example 1 is that the pressure of the second homogenization is 200 bar.

[0169] Test example

[0170] (1) With reference to GB / T 31326 “Plant Beverages”, the low-sugar rice milk plant beverage products prepared in each embodiment were tested. The sugar content in the low-sugar rice milk plant beverage products prepared in each embodiment was <5.0 g / 100 g, indicating that the sugar content was low.

[0171] (2) Sensory evaluation was performed on the low-sugar rice milk plant beverages prepared in each example and comparative example. The evaluation items included aroma, taste, texture, and overall flavor. The evaluation criteria are as described in Table 1, and the evaluation results are shown in Table 2.

[0172] Table 1 Evaluation criteria

[0173]

[0174]

[0175] Table 2 Sensory evaluation results

[0176]

[0177]

[0178] It can be seen from Table 2 that the addition amount of rice slurry and brown rice slurry will affect the aroma of the product. Too much addition of brown rice slurry will make the product have an unpleasant aroma; too much addition of coconut oil powder will make the product taste greasy; too much addition of stabilizer will make the overall taste of the product not refreshing enough; insufficient addition of emulsifier will make the overall taste of the product thinner.

[0179] In addition, if the stabilizer is used improperly, it will significantly affect the taste and stability of the product.

[0180] In addition, if the pressure of the second homogenization is lower than 250 bar, the smoothness of the product taste will be significantly reduced.

[0181] (3) Stability test

[0182] ①. The product provided in Example 1 was subjected to stability test. Specifically, the product provided in Example 1 was stored at 25°C for 9 days, 55°C for 3 days, 55°C for 7 days and 55°C for 9 days. Among them, 55°C for 3 days, 55°C for 7 days and 55°C for 9 days were used as high temperature accelerated tests. 55°C for 3 days corresponds to room temperature storage for 3 months, 55°C for 7 days corresponds to room temperature storage for 7 months, and 55°C for 9 days corresponds to room temperature storage for 9 months. The results are as follows: Figure 1 shown.

[0183] Depend on Figure 1 It can be seen that the product provided in Example 1 can have a longer shelf life. During the shelf life, the product has good stability and no delamination occurs.

[0184] ② The actual pictures of the products provided in Example 1 and Comparative Example 4 after being stored at 25°C for 9 days are as follows: Figure 2 As shown, Figure 2 The left side corresponds to the results of Example 1, and the right side corresponds to the results of Example 4.

[0185] Depend on Figure 2 It can be seen that increasing the amount of brown rice slurry added will also affect the color of the product, making the product darker and presenting a color similar to that formed after oxidation of the product.

[0186] ③. The actual pictures of the products provided in Example 1 and Comparative Example 1 after storage at 25°C for 9 days are as follows: Figure 3 As shown, Figure 3 The left side corresponds to the result of comparative example 1, and the right side corresponds to the result of embodiment 1.

[0187] Depend on Figure 3 It can be seen that the product provided in Comparative Example 1 showed obvious stratification after being stored at 25° C. for 9 days, and its stability was significantly reduced compared with that of Example 1.

[0188] In summary, the rice milk plant beverage provided by the present invention does not need to use rice raw materials to prepare rice milk from the source, and the unique flavor and taste of the rice milk beverage can be obtained by direct preparation. Compared with the traditional rice milk beverage preparation process, the preparation method provided by the present invention is simple in process, reduces complex processes, has low requirements for production lines, reduces production costs, improves production efficiency, and is easy to mass produce. The obtained product has a strong rice aroma and unique flavor, and the taste is rich and silky like milk.

[0189] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A low-sugar rice milk plant beverage, characterized in that: Measured in percentage by mass, the low-sugar rice milk plant beverage contains 10% to 15% of rice slurry, 0.5% to 2% of brown rice slurry, 0.5% to 1% of rice protein powder, 2% to 3% of coconut oil powder, 0.4% to 0.6% of stabilizer, 1% to 2% of sugar alcohol, pH regulator, and the balance is water; wherein the pH regulator is used to adjust the pH value of the low-sugar rice milk plant beverage to 6.7 to 7.

0.

2. The low-sugar rice milk plant beverage according to claim 1, characterized in that The low-sugar rice milk plant beverage contains 10% to 15% of the rice slurry, 0.5% to 1.5% of the brown rice slurry, 0.5% to 1% of the rice protein powder, 2% to 3% of the coconut oil powder, 0.4% to 0.6% of the stabilizer and 1% to 2% of the sugar alcohol.

3. The low-sugar rice milk plant beverage according to claim 1, characterized in that The low-sugar rice milk plant beverage contains 15% of the rice slurry, 0.5% of the brown rice slurry, 1% of the rice protein powder, 2.5% of the coconut oil powder, 0.4% of the stabilizer, and 1.5% of the sugar alcohol.

4. The low-sugar rice milk plant beverage according to any one of claims 1 to 3, characterized in that The stabilizer also contains sodium stearoyl lactylate, polyglycerol fatty acid ester, microcrystalline cellulose, sodium carboxymethyl cellulose and xanthan gum.

5. The low-sugar rice milk plant beverage according to claim 4, characterized in that: The low-sugar rice milk plant beverage contains 0.05% to 0.2% of the sodium stearoyl lactylate, 0.1% to 0.3% of the polyglycerol fatty acid ester, 0.05% to 0.2% of the microcrystalline cellulose, 0.05% to 0.15% of the sodium carboxymethyl cellulose and 0.05% to 0.15% of the xanthan gum.

6. The low-sugar rice milk plant beverage according to any one of claims 1 to 3, characterized in that: The sugar alcohol includes at least one of sorbitol, xylitol, maltitol and erythritol; And / or, the pH adjuster includes at least one of sodium bicarbonate and potassium carbonate; And / or, the fat content of the coconut oil powder is 66wt% to 80wt%; And / or, the protein content of the rice protein powder is ≥80wt%.

7. A method for preparing a low-sugar rice milk plant beverage according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: mixing the rice slurry, the brown rice slurry, the rice protein powder, the coconut oil powder, the stabilizer, the sugar alcohol, the pH regulator and water according to a proportion.

8. The preparation method according to claim 7, characterized in that: Mix includes: The first mixed liquid containing the coconut oil powder, the rice protein powder, the stabilizer and part of the sugar alcohol is homogenized for the first time, then mixed with the rice slurry, the brown rice slurry and the remaining sugar alcohol, and the pH value is adjusted with the pH regulator, and then homogenized for the second time.

9. The preparation method according to claim 8, characterized in that: The pressure of the first homogenization is 180 bar to 200 bar and the temperature is 50°C to 60°C.

10. The preparation method according to claim 8, characterized in that: The pressure of the second homogenization is not less than 250 bar and the temperature is 60℃~65℃.

Images