Formula and preparation process of sweet rice water for brewing drinks
By using rice or glutinous rice as raw materials to prepare sweet rice water, the problems of limited raw material sources and high costs of existing beverage brewing bases are solved, a simple and easy-to-operate process is achieved, and natural and healthy sweet drinks are produced, which improves the taste and diversity of the drinks.
Patent Information
- Application Number
- CN202510971341.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-15
- Publication Date
- 2025-09-19
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing beverage brewing bases have problems such as limited raw material sources, high costs, complex preparation, unstable product quality, single flavor and unhealthy conditions.
Rice or glutinous rice is used as the main raw material, and is washed, cooked, fermented and filtered according to a water mass ratio of 1:6-1:8 or 1:5-1:7 to prepare sweet rice water with natural sweetness and appropriate pH value, which can be used for brewing various beverages.
It achieves widespread and low-cost access to raw materials, simple and easy-to-operate process, excellent product quality, natural and healthy sweetness, and is suitable for large-scale production, which improves the taste and diversity of beverages.
Abstract
Description
Technical Field
[0001] The invention relates to sweet rice water for brewing beverages, in particular to a formula of the sweet rice water for brewing beverages and a preparation process thereof. Background Art
[0002] With the improvement of people's living standards and the change of consumption concepts, higher requirements are placed on the quality, taste and health of beverages. At present, there are many types of base materials used for brewing beverages on the market, but many problems still exist in practical applications.
[0003] Many existing beverage bases rely on imported or specialized ingredients. This not only limits access to these ingredients but also creates high procurement costs, hindering large-scale production and expansion. Some bases also lack scientifically designed ingredient ratios, leading to difficulties in subsequent processing and reduced production efficiency, or resulting in raw material waste and increased costs.
[0004] From a manufacturing perspective, the preparation process for some beverage bases is complex and tedious, involving multiple precision equipment and intricate steps. This requires high technical skills from operators, making large-scale production difficult. Furthermore, unclear process parameters, such as the lack of specific temperature and time control standards for cleaning, cooking, and fermentation, can easily lead to unstable product quality, bacterial contamination, and poor flavor, reducing production success rates.
[0005] Regarding product quality, many existing beverage bases often add large amounts of sweeteners like sucrose to enhance the taste, which doesn't align with modern consumers' pursuit of natural and healthy beverages. Some bases also have a single flavor profile and poor compatibility with other beverages, making them difficult to meet diverse beverage brewing needs. Furthermore, some bases exhibit raw or unpleasant odors, seriously impacting the taste and quality of the resulting beverages.
[0006] Therefore, developing a beverage brewing base material with a wide range of raw materials, low cost, simple and easy-to-operate preparation process, good product quality and natural and healthy has become a problem to be solved urgently in the current beverage industry. The sweet rice water formula for beverage brewing of the present invention and its preparation process are proposed in response to the above-mentioned deficiencies in the prior art. Summary of the Invention
[0007] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a formula of sweet rice water for beverage brewing and a preparation process thereof.
[0008] To solve the above technical problems, the technical solution provided by the present invention is a sweet rice water formula for beverage brewing and a preparation process thereof: the raw materials include rice or glutinous rice and water, wherein when the raw material is rice, the mass ratio of rice to water is between 1:6-1:8; when the raw material is glutinous rice, the mass ratio of glutinous rice to water is between 1:5-1:7.
[0009] As an improvement, the rice is indica rice or japonica rice.
[0010] As an improvement, the glutinous rice is round glutinous rice or long glutinous rice.
[0011] As an improvement, the following steps are included in sequence:
[0012] Washing: Wash the rice or glutinous rice with clean water until the water becomes clear, then drain.
[0013] Steaming: adding water in the proportions described in claim 1, boiling the water at 90-100° C., and then steaming the mixture for 25-35 minutes for rice and 30-40 minutes for glutinous rice, until the rice grains are completely gelatinized;
[0014] Fermentation: After the cooked rice is cooled to 30-35°C, add 0.5%-1% of rice weight of koji, stir evenly, and place in a fermentation container. Ferment in a sealed container at 25-30°C for 36-48 hours, until liquid seeps out and the aroma of sweet wine is emitted.
[0015] Filtration: Use a 100-120 mesh filter or gauze to filter the fermented product. Collect the filtrate and let it stand for 1-2 hours. The supernatant is the rice fermentation liquid.
[0016] As an improvement, in the cleaning step, a stirring device is used for auxiliary cleaning, and the stirring speed is 100-150 rpm.
[0017] As an improvement, the fermentation container is made of glass or food-grade plastic and is sterilized with steam at 121° C. for 15-20 minutes before use.
[0018] As an improvement, the rice fermented liquid has a natural sweetness, no peculiar smell, and a smooth taste.
[0019] The sugar content was measured by a handheld sugar meter and was 8-12°Brix.
[0020] Its pH value is 3.5-4.5.
[0021] As an improvement, the application of rice fermentation liquid in beverage brewing:
[0022] When used for brewing coffee, mix 85-90℃ rice fermentation liquid with coffee powder in a ratio of 15-20:1;
[0023] When used to brew milk tea, mix the rice fermentation liquid and milk in a ratio of 1-2:1, heat to 70-80℃, add tea leaves, soak and filter;
[0024] When used to make fruit drinks, mix refrigerated rice fermentation liquid with fresh juice in a ratio of 2-3:1.
[0025] The advantages of the present invention over the prior art are: scientific and reasonable selection and proportion of raw materials, reduced costs and wide sources:
[0026] The present invention uses rice or glutinous rice as main raw materials. These raw materials are widely available, inexpensive, easy to obtain and purchase in daily life, and can effectively reduce the raw material cost of production. At the same time, reasonable mass ratios of rice and glutinous rice to water are set according to their characteristics (rice: 1:6-1:8, glutinous rice: 1:5-1:7), respectively, to ensure the smooth progress of subsequent cooking and fermentation processes, and to ensure the mouthfeel and quality of the final sweet rice water, thereby avoiding waste of raw materials.
[0027] The preparation process is simple and easy to operate, suitable for large-scale production:
[0028] The preparation process has clear and specific steps, including cleaning, cooking, fermentation, and filtration. The operating parameters of each step (such as temperature, time, stirring speed, etc.) are specifically and reasonably set. For example, a stirring device with a specific speed is used to assist in cleaning, which can effectively remove impurities; the temperature and time ranges are clearly defined during cooking to ensure that the rice grains are completely gelatinized; and the temperature, time, and disinfection of the fermentation container during the fermentation process are strictly regulated to effectively avoid contamination by miscellaneous bacteria and increase the fermentation success rate. This simple and easy-to-operate process does not require complex equipment and superb technology, facilitates large-scale production, and is conducive to improving production efficiency.
[0029] Excellent product quality and unique taste:
[0030] The sweet rice water prepared using the process of the present invention has a natural sweetness, free of unpleasant odors such as raw rice or sourness, and boasts a smooth mouthfeel. Its sugar content has been measured to be between 8 and 12° Brix, and its pH value is in the slightly acidic range of 3.5 to 4.5. These qualities allow it to blend well with a variety of beverages when used as a base for beverage brewing. Furthermore, the sweetness of the sweet rice water comes from the fermentation and saccharification of the raw materials themselves, eliminating the need for the addition of sweeteners such as sucrose. This makes it more natural and healthy, meeting the modern consumer's demand for healthy beverages. DETAILED DESCRIPTION
[0031] To facilitate understanding of the present application, the present application is described in more detail below.
[0032] The invention discloses a sweet rice water formula for beverage brewing and a preparation process thereof. The raw materials include rice or glutinous rice and water. When the raw material is rice, the mass ratio of rice to water is between 1:6 and 1:8; when the raw material is glutinous rice, the mass ratio of glutinous rice to water is between 1:5 and 1:7.
[0033] As an improvement, the rice is indica rice or japonica rice.
[0034] As an improvement, the glutinous rice is round glutinous rice or long glutinous rice.
[0035] As an improvement, the following steps are included in sequence:
[0036] Washing: Wash the rice or glutinous rice with clean water until the water becomes clear, then drain.
[0037] Steaming: adding water in the proportions described in claim 1, boiling the water at 90-100° C., and then steaming the mixture for 25-35 minutes for rice and 30-40 minutes for glutinous rice, until the rice grains are completely gelatinized;
[0038] Fermentation: After the cooked rice is cooled to 30-35°C, add 0.5%-1% of rice weight of koji, stir evenly, and place in a fermentation container. Ferment in a sealed container at 25-30°C for 36-48 hours, until liquid seeps out and the aroma of sweet wine is emitted.
[0039] Filtration: Use a 100-120 mesh filter or gauze to filter the fermented product. Collect the filtrate and let it stand for 1-2 hours. The supernatant is the rice fermentation liquid.
[0040] As an improvement, in the cleaning step, a stirring device is used for auxiliary cleaning, and the stirring speed is 100-150 rpm.
[0041] As an improvement, the fermentation container is made of glass or food-grade plastic and is sterilized with steam at 121° C. for 15-20 minutes before use.
[0042] As an improvement, the rice fermented liquid has a natural sweetness, no peculiar smell, and a smooth taste.
[0043] The sugar content was measured by a handheld sugar meter and was 8-12°Brix.
[0044] Its pH value is 3.5-4.5.
[0045] As an improvement, the application of rice fermentation liquid in beverage brewing:
[0046] When used for brewing coffee, mix 85-90℃ rice fermentation liquid with coffee powder in a ratio of 15-20:1;
[0047] When used to brew milk tea, mix the rice fermentation liquid and milk in a ratio of 1-2:1, heat to 70-80℃, add tea leaves, soak and filter;
[0048] When used to make fruit drinks, mix refrigerated rice fermentation liquid with fresh juice in a ratio of 2-3:1.
[0049] Example 1: Preparation of sweet rice water using rice as raw material
[0050] Raw materials preparation:
[0051] Indica rice is selected as raw material, and indica rice and clean water are prepared according to a mass ratio of rice to water of 1:6, and distiller's yeast with a mass of 0.5% of the weight of the indica rice is prepared.
[0052] Preparation steps:
[0053] Cleaning: Put the indica rice in a clean container, add enough clean water, and use a stirring device to stir and scrub at a speed of 100 rpm until the rice washing water becomes clear, then drain the indica rice.
[0054] Steaming: Add clean water to the drained indica rice according to the above ratio, place the container on a heating device, boil the water at 90°C, then switch to the keep warm state and continue steaming for 25 minutes until the indica rice grains are completely gelatinized.
[0055] Fermentation: Cool the cooked indica rice to 30°C, add the prepared koji, and stir thoroughly. Place the mixed cooked rice in a glass fermentation container that has been steam-sterilized at 121°C for 15 minutes. Dig a small well in the center of the cooked rice, seal the container, and ferment at 25°C for 36 hours. Fermentation is complete when liquid seeps out of the well and the rice emits a distinct sweet wine aroma.
[0056] Filtration: Use a 100-mesh filter to filter the fermented material, collect the filtrate into a clean container, let it stand for 1 hour, and then take the supernatant to obtain the sweet rice water for beverage brewing.
[0057] Product Features:
[0058] This sweet rice water has a naturally sweet taste, free of raw rice or sour odors, and a smooth texture. Its sugar content is 8° Brix and its pH is 3.5, as measured by a handheld saccharimeter.
[0059] Example 2: Preparation of sweet rice water using glutinous rice as raw material
[0060] Raw materials preparation:
[0061] Select round glutinous rice as raw material, prepare round glutinous rice and clean water according to the mass ratio of glutinous rice to water of 1:7, and prepare distiller's yeast with a mass of 1% of the weight of the round glutinous rice.
[0062] Preparation steps:
[0063] Cleaning: Put the round glutinous rice into a container, add enough clean water, use a stirring device to stir and scrub at a speed of 150 rpm until the rice washing water is clear, and drain the water.
[0064] Steaming: After adding clean water in proportion, place the container on the heating device, boil it at 100℃, and then steam it for 40 minutes to completely gelatinize the round glutinous rice grains.
[0065] Fermentation: Cool the cooked glutinous rice to 35℃, add wine yeast and stir evenly, put it into a food-grade plastic fermentation container that has been steam sterilized at 121℃ for 20 minutes, dig a small hole in the middle of the cooked glutinous rice, seal it and ferment it at 30℃ for 48 hours, until exudate appears and the aroma of sweet wine is emitted.
[0066] Filtration: Filter the fermented material with gauze, collect the filtrate and let it stand for 2 hours, and take the supernatant to obtain sweet rice water.
[0067] Product Features:
[0068] This sweet rice water has a naturally sweet taste, no odor, and a smooth texture. Its sugar content is measured at 12° Brix and its pH is 4.5.
[0069] Example 3: Application of sweet rice water in beverage brewing
[0070] Brewing coffee:
[0071] The sweet rice water prepared in Example 1 was heated to 85° C., and coffee powder was added to the sweet rice water in a ratio of 1:15. The mixture was stirred and brewed. The obtained coffee had a mellow taste and moderate sweetness.
[0072] To make milk tea:
[0073] The sweet rice water prepared in Example 2 was taken and mixed with milk in a ratio of 2:1. The mixture was heated to 80° C., an appropriate amount of tea leaves was added and soaked for 5 minutes, and then filtered. The prepared milk tea had a sweet and rich aroma, and the aroma of rice, milk and tea was harmoniously integrated.
[0074] To prepare fruit drinks:
[0075] The sweet rice water in Example 1 was refrigerated and then mixed with fresh orange juice in a ratio of 3:1. The obtained fruit drink was fresh and refreshing, and the fruity aroma and the sweetness of the sweet rice water complemented each other, resulting in a better taste.
[0076] Example 4: Another application of sweet rice water in beverage brewing
[0077] Brewing coffee:
[0078] Take the sweet rice water in Example 2, heat it to 90° C., and brew it at a ratio of 1:20 between coffee powder and sweet rice water. The bitter taste of the coffee is reduced and the flavor is richer.
[0079] To make milk tea:
[0080] The sweet rice water of Example 1 and milk were mixed in a ratio of 1:1, heated to 70° C., added with tea leaves, soaked, and then filtered. The milk tea was sweet but not greasy and had a smooth taste.
[0081] To prepare fruit drinks:
[0082] After refrigerating the sweet rice water of Example 2, the mixture was mixed with fresh apple juice at a ratio of 2:1 to obtain a sweet and sour fruit drink that was refreshing and pleasant.
[0083] The above embodiments are only some implementation methods of the present invention. Those skilled in the art may make various modifications and changes to the present invention based on the claims and description of the present invention without departing from the purpose and scope of the present invention. These modifications and changes should also be regarded as the scope of protection of the present invention.
[0084] It has the following significant beneficial effects:
[0085] The selection and proportion of raw materials are scientific and reasonable, reducing costs and having a wide range of sources:
[0086] The present invention uses rice or glutinous rice as main raw materials. These raw materials are widely available, inexpensive, easy to obtain and purchase in daily life, and can effectively reduce the raw material cost of production. At the same time, reasonable mass ratios of rice and glutinous rice to water are set according to their characteristics (rice: 1:6-1:8, glutinous rice: 1:5-1:7), respectively, to ensure the smooth progress of subsequent cooking and fermentation processes, and to ensure the mouthfeel and quality of the final sweet rice water, thereby avoiding waste of raw materials.
[0087] The preparation process is simple and easy to operate, suitable for large-scale production:
[0088] The preparation process has clear and specific steps, including cleaning, cooking, fermentation, and filtration. The operating parameters of each step (such as temperature, time, stirring speed, etc.) are specifically and reasonably set. For example, a stirring device with a specific speed is used to assist in cleaning, which can effectively remove impurities; the temperature and time ranges are clearly defined during cooking to ensure that the rice grains are completely gelatinized; and the temperature, time, and disinfection of the fermentation container during the fermentation process are strictly regulated to effectively avoid contamination by miscellaneous bacteria and increase the fermentation success rate. This simple and easy-to-operate process does not require complex equipment and superb technology, facilitates large-scale production, and is conducive to improving production efficiency.
[0089] Excellent product quality and unique taste:
[0090] The sweet rice water prepared using the process of the present invention has a natural sweetness, free of unpleasant odors such as raw rice or sourness, and boasts a smooth mouthfeel. Its sugar content has been measured to be between 8 and 12° Brix, and its pH value is in the slightly acidic range of 3.5 to 4.5. These qualities allow it to blend well with a variety of beverages when used as a base for beverage brewing. Furthermore, the sweetness of the sweet rice water comes from the fermentation and saccharification of the raw materials themselves, eliminating the need for the addition of sweeteners such as sucrose. This makes it more natural and healthy, meeting the modern consumer's demand for healthy beverages.
[0091] Wide range of applications, improving the taste of various beverages:
[0092] The sweet rice water of the present invention performs excellently when brewing a variety of beverages, including coffee, milk tea, and fruit drinks. When brewing coffee, it neutralizes the bitterness of coffee, resulting in a mellower taste and moderate sweetness. When brewing milk tea, the rice aroma of the sweet rice water blends with the aroma of milk and tea, making the milk tea sweet and rich, yet not greasy. When brewing fruit drinks, it complements the freshness of the fruit, making the drinks refreshing, sweet, and sour. This significantly enriches the flavor profile of various beverages, improves the overall quality and taste experience of the drinks, and meets the diverse taste demands of different consumers.
[0093] The process is environmentally friendly and healthy, in line with the green production concept:
[0094] Throughout the entire production process, the raw materials used are natural rice or glutinous rice, and the fermentation agent is koji (drinking yeast), both of which are environmentally friendly. The process also does not involve the addition or use of harmful chemicals, thus causing no environmental pollution. Furthermore, waste from the production process (such as filtered rice residue) can be reused, such as as feed, in line with the concepts of green production and sustainable development.
[0095] The present invention and its embodiments are described above, but this description is not restrictive.
Claims
1. A rice fermentation liquid formula for beverage brewing, characterized in that: The raw materials include rice or glutinous rice and water. When the raw material is rice, the mass ratio of rice to water is between 1:6 and 1:8; when the raw material is glutinous rice, the mass ratio of glutinous rice to water is between 1:5 and 1:
7.
2. The formulation according to claim 1, wherein The rice is indica rice or japonica rice.
3. The formulation according to claim 1, wherein The glutinous rice is round glutinous rice or long glutinous rice.
4. A process for preparing rice fermented liquid for beverage brewing, characterized in that: The following steps are included in sequence: Washing: Wash the rice or glutinous rice with clean water until the water becomes clear, then drain. Steaming: adding water in the proportions described in claim 1, boiling the water at 90-100° C., and then steaming the mixture for 25-35 minutes for rice and 30-40 minutes for glutinous rice, until the rice grains are completely gelatinized; Fermentation: After the cooked rice is cooled to 30-35°C, add 0.5%-1% of rice weight of koji, stir evenly, and place in a fermentation container. Ferment in a sealed container at 25-30°C for 36-48 hours, until liquid seeps out and the aroma of sweet wine is emitted. Filtration: Use a 100-120 mesh filter or gauze to filter the fermented product. Collect the filtrate and let it stand for 1-2 hours. The supernatant is the rice fermentation liquid.
5. The preparation process according to claim 4, characterized in that: In the cleaning step, a stirring device is used for auxiliary cleaning, and the stirring speed is 100-150 revolutions per minute.
6. The preparation process according to claim 4, characterized in that: The fermentation container is made of glass or food-grade plastic and is sterilized with steam at 121° C. for 15-20 minutes before use.