Formula process of coffee beverage made of fermented glutinous rice

Abstract

The present invention provides a formula technology of a fermented glutinous rice coffee beverage, and relates to the technical field of beverage production, the beverage formula comprises the following raw materials by weight: 100 parts of purified water; 30-50 parts of rice wine raw grains; 5-10 parts of brown sugar powder; 8-15 parts of coffee powder; 0.5-1 part of edible salt; through a unique raw material ratio, namely accurate combination of the purified water, the rice wine raw grains, the brown sugar powder, the coffee powder and the edible salt, not only is the flavor of traditional rice wine reserved, but also the mellow fragrance of coffee is ingeniously fused, a brand-new taste experience is made, the requirements of modern consumers for novel and unique drinks are met, and secondly, the health-care rice wine has a good market prospect. Through fine control in the production process, such as strict control on temperature, stirring speed and heating time in the blending process, the stability and consistency of the quality of each batch of products are ensured, the production efficiency and the product quality are improved, the product line of the beverage market is enriched, more distinctive beverage choices are brought to consumers, and the market prospect is wide. And the development of the beverage industry is promoted.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage production, and in particular relates to a formula process for a rice-brewed coffee beverage. Background Art

[0002] With the accelerated pace of modern life and the diversification of consumer tastes, the beverage market is undergoing unprecedented changes. Consumers' demand for beverages is no longer limited to traditional tea and carbonated drinks. Instead, they are pursuing novel, unique, healthy and delicious products. Rice wine, as a traditional beverage with a profound cultural heritage, is deeply loved by some consumers for its unique flavor and nutritional value. At the same time, the global popularity of coffee culture has made coffee an indispensable part of many people's daily lives. Against this background, how to combine traditional rice wine with modern coffee culture to create a new beverage that retains the traditional flavor and suits the tastes of modern consumers has become a technical problem that needs to be solved urgently in the beverage industry.

[0003] In the field of traditional beverage production, although there have been attempts to combine rice wine and coffee, in actual production, there may be problems such as unsatisfactory flavor fusion and insufficient stability control between product batches. For example, some simple mixing methods cannot effectively blend the flavors of rice wine and coffee, making the product taste abrupt; and the lack of precise control of temperature, stirring speed, and heating time during the production process further affects the stability and consistency of the product. In addition, traditional technologies also have many shortcomings in food safety and quality control, such as incomplete sterilization and poor packaging sealing. These have seriously restricted the further development of the rice-brewed coffee beverage market.

[0004] Therefore, the development of rice-brewed coffee beverage recipe technology not only enriches the product line of the beverage market and meets the demand of modern consumers for novel and unique beverages, but also provides new ideas and directions for the innovative development of the beverage industry. Summary of the Invention

[0005] The purpose of the present invention is to make up for the shortcomings of the existing technology and provide a rice-brewed coffee beverage formula process. In terms of formula, through the precise proportion of pure water, rice wine dregs, brown sugar powder, coffee powder and edible salt, the perfect fusion of traditional rice wine flavor and modern coffee aroma is achieved, creating a novel and unique taste experience. In terms of production process, the present invention has carried out fine control over each link of blending, filling, drying and packaging, ensuring the stability and consistency of product quality. Through strict sterilization schemes, cooling and disinfection measures, and precise debugging and sealing quality inspection in the filling process, the food safety of the product and the consumer experience are effectively improved.

[0006] In order to solve the above technical problems, the present invention provides the following technical solutions:

[0007] In one aspect, a rice-brewed coffee beverage formula includes the following ingredients by weight:

[0008] Pure water: 100, as the main solvent of the beverage, providing a medium for the dissolution and dispersion of other ingredients, ensuring uniform mixing of all components, and adjusting the concentration and taste of the beverage;

[0009] Lao rice wine raw material: 30-50, rich in various beneficial microorganisms and flavor substances produced by fermentation, giving the beverage a unique rice wine aroma and slightly sweet taste, while the microbial fermentation products help promote digestion and enhance the health attributes of the beverage;

[0010] Black sugar powder: 5-10, black sugar not only increases the sweetness of the beverage, but also contains rich minerals and trace elements, adding a rich caramel flavor to the beverage and supplementing the nutrients needed by the human body;

[0011] Coffee powder: 8-15, coffee powder gives the beverage a rich coffee aroma and refreshing effect, its caffeine stimulates the central nervous system, enhances mental state, and blends with the flavor of rice wine to create a unique taste experience;

[0012] Salt: 0.5-1, a small amount of salt can adjust the overall flavor of the beverage, enhance the sweetness level, make the taste more rich and balanced, and balance the flavors of rice wine and coffee.

[0013] Further, the formula reserves 6.3% by weight as a production loss prediction to deal with possible residue of raw materials, evaporation loss, and equipment adhesion during production, ensuring stable yield and quality of the final product.

[0014] On the other hand, the production process of the rice-brewed coffee beverage formula includes the following steps:

[0015] S100, preparation process: before production, use hot pure water above 85℃ to rinse and disinfect the filling machine, material pipeline and jacketed kettle equipment, weigh pure water, lao rice wine raw material, black sugar powder, coffee powder and salt, add the lao rice wine raw material to 20-30℃ pure water, then add the lao rice wine raw material, start stirring and steam heating to boiling of the material liquid above 80℃, pour the pre-dissolved coffee powder solution, black sugar solution and salt solution into the jacketed kettle and mix evenly with the boiling rice wine juice, and heat the mixed solution to boiling for 5-10s before transferring to the filling machine hopper;

[0016] S200, filling process: Print the production date according to factory standards, adjust the filling capacity, and start filling. Fill a single bag with a net content of ≥150mL of liquid. Fill the liquid in a single pot within 40 minutes. During filling, the jacketed pot and the filling machine material hopper are continuously stirred. After filling, use an automatic filling, filling and sealing machine to perform film lamination and heat sealing. After sealing, the cup and film are not separated, the film surface is flat and wrinkle-free, the edge of the cup is flat and smooth, the deviation of the product label pattern is ≤3mm, and there is no blistering, scalding or leakage.

[0017] S300, sterilization and packaging process: After filling and sealing, the products enter the continuous water bath sterilization for sterilization, and then cool for 20-25 minutes until the center temperature is ≤30℃. The cold water circulation is turned on when the cooling water temperature is ≥25℃, and turned off when it is ≤20℃. After cooling, it is dried by air knife and dryer. After drying, it is packed into boxes according to 20 bags / box, and the stacking is not more than 8 layers. When packing and stacking, each layer is cross-stacked. It is left to stand for inspection for 48 hours. If there is no leakage or swelling, it can be put into storage for shipment.

[0018] Furthermore, in the S100, in the preparation process, the speed of adding the original Lao rice wine dregs into the double-layer pot is 5-10kg / min, the stirring speed is 30-50rpm, the steam pressure during heating is 0.2-0.3MPa, and the time required to heat to above 80°C is 15-20 minutes. The control of the adding speed, stirring speed, steam pressure and heating time is to ensure that the original Lao rice wine dregs are mixed and heated with other raw materials under appropriate conditions, to ensure that the flavor is fully released and not destroyed, and at the same time to ensure the safety and stability of the heating process.

[0019] Furthermore, in the S100, when pre-dissolving brown sugar powder, coffee powder, and table salt in the mixing process, the stirring speed is 60-80 rpm, and the stirring time is not less than 2 minutes. The appropriate stirring speed and time can ensure that the brown sugar powder, coffee powder, and table salt are fully dissolved, avoid the granularity of the beverage, and improve the taste.

[0020] Furthermore, in the S200, when debugging the filling capacity of the filling machine in the filling process, the temperature of the liquid is monitored by a temperature sensor installed at the discharge port. When the temperature is lower than 75°C, an alarm is automatically triggered and the filling is stopped. The purpose of monitoring the temperature and setting the alarm and filling stop mechanism is to ensure that the liquid is filled at an appropriate temperature to prevent the growth of microorganisms or the impact of product flavor and quality due to low temperature.

[0021] Furthermore, in the S200, when laminating and sealing in the filling process, the sealing temperature is 180-200°C, the sealing time is 3-5s, the sealing pressure needs to make the sealing static pressure value ≥55kgf, and 5 bags are randomly selected for sealing quality inspection for every 100 bags completed. Strict control of the sealing temperature, time and pressure can ensure the sealing and firmness of the seal. Random inspection can timely discover and solve sealing quality problems and ensure product packaging quality.

[0022] Furthermore, in the S300, sterilization conditions in the sterilization and packaging process are any one of the following: (1) the sterilization temperature is 95°C and the sterilization time is 25 minutes; (2) the sterilization temperature is not lower than 93°C and the time is not less than 30 minutes.

[0023] Furthermore, in the S300, the product is cooled through a cooling water pool during the sterilization and packaging process. 84 disinfectant or chlorine dioxide disinfectant needs to be added to the cooling water pool with a concentration of 3~5ppm; the cold water circulation is turned on when the cooling water temperature is ≥25℃, and is turned off when it is ≤20℃. The cooling water is replaced according to actual production conditions. The frequency of water change is not less than 2 times a week during spring, autumn and winter production, and the water must be changed at least once a day during summer production. Disinfectant is added to the cooling water pool and the water temperature and water change frequency are controlled to prevent microbial contamination of the product during the cooling process and ensure product quality and safety.

[0024] Furthermore, in the S300, during the drying process in the drying and packaging process, the wind knife pressure is set to 0.4-0.6MPa, the temperature is set to 40-50°C, and the drying time is controlled at 5-10min. The appropriate wind pressure, temperature and drying time can quickly and effectively remove moisture from the surface of the product, prevent the product from moldy and deteriorating due to moisture, and avoid the adverse effects of high temperature on the product.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] (1) The present invention not only retains the flavor of traditional rice wine but also cleverly integrates the mellow aroma of coffee through a unique raw material ratio, i.e., a precise combination of purified water, rice wine dregs, brown sugar powder, coffee powder and edible salt, creating a new taste experience that meets the needs of modern consumers for novel and unique beverages. Secondly, the refined control in the production process, such as the strict control of temperature, stirring speed and heating time in the mixing process, ensures the stability and consistency of the quality of each batch of products, improves production efficiency and product quality, not only enriches the product line of the beverage market, but also brings more distinctive beverage choices to consumers, and promotes the development of the beverage industry.

[0027] (2) The present invention effectively kills potential harmful microorganisms and ensures the hygienic safety of the product through strict sterilization schemes and cooling disinfection measures, such as adopting two different sterilization schemes supplemented by microbial detection and verification, and adding disinfectant to the cooling water pool for cooling. At the same time, the precise adjustment of the filling capacity in the filling process, the strict inspection of the sealing quality, and the standardized operation during boxing and palletizing further reduce the risk of product leakage and bulging, and improve the consumer experience and satisfaction. These aspects not only reflect the in-depth exploration of the present invention in the field of food safety, but also set a new benchmark for the sustainable development of the beverage industry.

[0028] Other advantages, objects and features of the present invention will be described in part in the following description and, in part, will be apparent to those skilled in the art based on an examination of the following or may be learned from the practice of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] To more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. Those skilled in the art can also derive other drawings based on these drawings without inventive effort.

[0030] Figure 1 This is a process flow chart for the production of rice-brewed coffee beverages;

[0031] Figure 2 Schematic diagram of the detailed steps of the rice-brewed coffee beverage production process. DETAILED DESCRIPTION

[0032] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the specific implementation methods, structures, features and effects of the present invention are described in detail below in conjunction with the accompanying drawings and preferred embodiments.

[0033] Example 1 :

[0034] The present invention provides a production embodiment of a rice-brewed coffee beverage (100 kg scale).

[0035] Preparation of raw materials (accurately weighed by weight):

[0036] Purified water: 100kg (reserve 6.3% for production loss, that is, prepare an additional 6.3kg, for a total of 106.3kg).

[0037] Lao rice wine dregs: Take the middle value of 40kg, slowly pour it into the weighed 25℃ pure water (pure water dosage is about 80kg), and stir until preliminary mixing.

[0038] Brown sugar powder: 7.5kg, dissolve in a small amount of warm water (about 5kg, temperature 60-70℃) to form brown sugar solution in advance, control the stirring speed at 60-80rpm, and stir for more than 2 minutes until it is completely dissolved without particles.

[0039] Coffee powder: 10kg, also use warm water (about 8kg, temperature 60-70℃) to pre-dissolve into coffee powder solution, stirring speed 60-80rpm, stirring until the solution is uniform and there is no precipitation.

[0040] Table salt: 0.75 kg, dissolved into table salt solution with a small amount of warm water (about 3 kg), stir until completely dissolved.

[0041] Dispensing process (S100):

[0042] Equipment sterilization: before production, use hot purified water above 85°C to rinse and sterilize the filling machine, material pipeline and sandwich pot equipment, ensure that the surface of the equipment is free of impurities and microbial residues, such as Figure 1

[0043] Mixing and heating:

[0044] Pour the mixture of lomi wine original starter and purified water into the sandwich pot, turn on the stirring, and set the stirring speed to 30-50 rpm (40 rpm is selected here).

[0045] At the same time, steam is introduced for heating, and the steam pressure is controlled at 0.25 MPa, and the heating is continued for 15-20 minutes until the temperature of the liquid rises above 80°C.

[0046] Pour the pre-dissolved coffee powder solution, black sugar solution and table salt solution into the sandwich pot in turn, mix with the boiled rice wine juice, continue to stir for 3-5 minutes, and make the liquid mixture uniform.

[0047] Boil and heat: heat the mixed solution to boiling, keep for 8 seconds, then quickly transfer to the filling machine hopper, keep the sandwich pot stirring during the transfer process to prevent the liquid from settling, such as Figure 2

[0048] Filling process (S200):

[0049] Early debugging:

[0050] Print the production date on the packaging film according to the factory standard to ensure clear identification.

[0051] Debug the filling capacity of the filling machine, the target is single bag net content ≥ 150 mL, at the same time, turn on the temperature sensor installed at the discharge port to monitor the liquid temperature, when the temperature is lower than 75°C, the equipment will automatically alarm and stop filling (the liquid temperature during this production process is always maintained at 78-80°C).

[0052] Filling operation:

[0053] Start the filling machine and begin filling, the single pot liquid needs to be filled within 40 minutes, the actual filling time of 100 kg of liquid (about 667 bags) is 38 minutes.

[0054] During the filling process, the sandwich pot and the filling machine hopper are continuously stirred at the same speed as the dispensing stage to ensure uniform liquid concentration.

[0055] ​​Sealing treatment:

[0056] Use an automatic filling and sealing machine for film lamination and heat sealing. The sealing temperature is set to 190°C, the sealing time is selected to be 4 seconds, and the sealing pressure must make the sealing static pressure value ≥55kgf.

[0057] For every 100 bags filled, 5 bags are randomly selected to check the sealing quality. The requirements are that the cup and the film are not separated, the film surface is flat and wrinkle-free, the edge of the cup is flat and smooth, the center deviation of the product label pattern is ≤3mm, and there is no blistering, scalding or leakage. No unqualified products were found in this random inspection.

[0058] Decontamination and packaging process (S300):

[0059] Sterilization treatment:

[0060] Select sterilization conditions (1): the sterilization temperature is 95℃, the sterilization time is 25 minutes, and the filled and sealed products are placed in a continuous water bath sterilization equipment to ensure that the products are completely immersed in water, the water temperature is stably maintained at 95℃, and the sterilization time is precisely controlled for 25 minutes.

[0061] Cooling operation:

[0062] After sterilization is completed, the product enters the cooling water pool and cools for 22 minutes until the core temperature is ≤30℃. 84 disinfectant is added to the cooling water pool in advance, and the concentration is controlled at 3-5ppm.

[0063] During the cooling process, the water temperature is monitored in real time: when the water temperature is ≥25℃, the cold water circulation is turned on; when the water temperature is ≤20℃, the cold water circulation is turned off. Since this production is in summer, the initial cooling water temperature is 28℃. After the circulation is turned on, it gradually drops to 22℃ and is turned off. The cooling water is replaced after cooling is completed.

[0064] Drying treatment:

[0065] The cooled product is dried by air knife and dryer. The air knife pressure is set to 0.5MPa, the temperature is set to 45℃, and the drying time is controlled within 8 minutes to ensure that there is no moisture residue on the surface of the product.

[0066] Packing and palletizing:

[0067] After drying, pack them into boxes at 20 bags per box. When packing, stack them crosswise between each layer, and the stacking height shall not exceed 8 layers.

[0068] After packing is completed, the entire box of products will be left for inspection for 48 hours, during which time, check for leakage or bulging. After inspection, the products produced this time have no abnormalities and can be put into storage and shipped.

[0069] In summary, this embodiment produces rice-brewed coffee beverages on a scale of 100kg. The raw materials are prepared by weight and 6.3% loss is reserved. The equipment is disinfected during mixing, and the temperature, time, and pressure are controlled as parameters to mix the raw materials and heat them; the equipment is debugged during filling, the liquid temperature and sealing temperature are controlled, and random inspections are carried out; sterilization conditions are selected during sterilization and packaging, and cooling and drying parameters are controlled. Finally, the beverage is boxed and palletized for inspection. This embodiment strictly follows the process steps, controls the parameters of each link, and ensures product quality.

[0070] Example 2 :

[0071] Production Example of Rice-Brewed Coffee Drink (200kg Scale)

[0072] Raw material preparation (accurately weigh by weight, leaving 6.3% loss)

[0073] Purified water: 100kg of main raw material, about 12.6kg reserved for loss, a total of 112.6kg prepared.

[0074] Lao rice wine dregs: Take 45kg, pour into 25℃ purified water (about 160kg), and stir until mixed evenly.

[0075] Brown sugar powder: 8kg, pre-dissolve in 60℃ warm water (about 10kg) to form a solution, and stir at 70rpm for 3 minutes until there are no particles.

[0076] Coffee powder: 12kg, pre-dissolve in 65℃ warm water (about 15kg) to form a solution, and stir at 70rpm for 2.5 minutes until uniform.

[0077] Edible salt: Dissolve 0.8kg in 5kg warm water and stir until completely dissolved.

[0078] Preparation process (S100):

[0079] Equipment disinfection: Rinse the filling machine, pipes and jacketed pot with hot purified water above 85°C to ensure that no impurities remain.

[0080] Mixed heating:

[0081] Pour the mixture of Lao rice wine dregs and purified water into a jacketed kettle, start stirring (40 rpm), and introduce 0.25 MPa steam for heating. After 18 minutes, the temperature of the liquid rises to 82°C.

[0082] Pour in the pre-dissolved coffee powder solution, brown sugar solution, and table salt solution in turn, and continue stirring for 5 minutes until evenly mixed.

[0083] Heating and boiling: Heat the mixture to boiling, keep it for 8 seconds and then transfer it into the material hopper of the filling machine. Keep stirring during transfer to prevent precipitation.

[0084] Filling process (S200):

[0085] Early debugging:

[0086] Print the production date, debug the filling machine to the net content of a single bag ≥ 150mL, and monitor the discharge port temperature sensor in real time. When the temperature is lower than 75℃, it will automatically alarm.

[0087] Filling operation:

[0088] The filling was started and 200 kg of liquid (about 1333 bags) was completed within 35 minutes. The jacketed kettle and the material hopper were continuously stirred (40 rpm).

[0089] Sealing treatment:

[0090] The sealing temperature is set at 190°C, the sealing time is 4 seconds, and the sealing static pressure is 58kgf. 5 bags are randomly inspected out of every 100 bags. The requirements are that the film surface is flat, the sealing edge is smooth, and the label deviation is ≤3mm. No leakage or bubbling is found in this random inspection.

[0091] Baking and packaging process (S300):

[0092] Sterilization treatment:

[0093] Select 95℃ sterilization for 25 minutes, place the product in a water bath sterilization equipment, maintain the water temperature at 95℃ stably, and accurately time it.

[0094] Cooling operation:

[0095] After sterilization, move it into the cooling water pool, add chlorine dioxide disinfectant to the concentration of 4ppm, and cool it for 23 minutes until the center temperature is ≤30℃; start the cold water circulation when the water temperature is ≥25℃, and close it when it is ≤20℃ (change the water in the cooling water pool after this production).

[0096] Drying treatment:

[0097] Use wind knife pressure of 0.5MPa, temperature of 45℃, and dry for 7 minutes to ensure that there is no moisture on the surface of the product.

[0098] Packing and palletizing:

[0099] Pack the bags in boxes at a rate of 20 bags per box, cross-stack each layer, and stack 6 layers. Leave the bags for inspection for 48 hours, and put them into storage after no leakage or swelling is found.

[0100] In summary, this embodiment produces rice-brewed coffee beverages on a scale of 200 kg, weighs the raw materials according to the recipe and reserves 6.3% loss, disinfects the equipment during mixing, controls the stirring speed and steam pressure parameters to mix and heat the raw materials; debugs the equipment during filling, monitors the liquid temperature, controls the sealing temperature and time, and performs random inspections; sterilizes at 95°C for 25 minutes during sterilization and packaging, controls the cooling and drying parameters, and finally packs and pallets for inspection. This embodiment strictly implements the process, controls the parameters of each link, and ensures product quality.

[0101] The above merely describes preferred embodiments of the present application, and is not intended to limit the present application in any form. Although the present application has been described above with reference to preferred embodiments, the present application is not intended to be limited to the above-described embodiments, and any person skilled in the art, without departing from the technical scope of the present application, can make some changes or modifications to the above-described embodiments, or make equivalent embodiments with equivalent changes, as long as the changes or modifications do not depart from the technical scope of the present application. Any modification, change, or equivalent change made to the above-described embodiments, based on the technical essence of the present application, still falls within the scope of the present application.

Claims

1. A rice brewed coffee beverage formula, characterized in that: The beverage formula comprises the following ingredients by weight: Pure water: 100; Lao rice wine lees: 30-50; Brown sugar powder: 5-10; Coffee powder 8-15; Table salt: 0.5-1.

2. The rice brewed coffee beverage formula according to claim 1, characterized in that: The formula reserves 6.3% by weight as a production loss prediction.

3. A production process for a rice-brewed coffee beverage formula, the method being used to prepare the rice-brewed coffee beverage formula according to any one of claims 1-2, characterized in that: The specific steps of this production process are: S100, blending process: Before production, use hot purified water above 85°C to rinse and disinfect the filling machine, material pipeline and jacketed kettle equipment, weigh purified water, Lao rice wine lees, brown sugar powder, coffee powder and table salt, add Lao rice wine lees into purified water at 20-30°C, then add Lao rice wine lees, start stirring and steam heating until the material liquid boils to above 80°C, add pre-dissolved coffee powder solution, brown sugar solution and table salt solution into the jacketed kettle and mix evenly with the boiled rice wine juice, and heat the mixed solution to boiling and hold for 5-10 seconds before transferring it to the material hopper of the filling machine; S200, filling process: Print the production date according to factory standards, adjust the filling capacity, and start filling. Fill a single bag with a net content of ≥150mL of liquid. Fill the liquid in a single pot within 40 minutes. During filling, the jacketed pot and the filling machine material hopper are continuously stirred. After filling, use an automatic filling, filling and sealing machine to perform film lamination and heat sealing. After sealing, the cup and film are not separated, the film surface is flat and wrinkle-free, the edge of the cup is flat and smooth, the deviation of the product label pattern is ≤3mm, and there is no blistering, scalding or leakage. S300, sterilization and packaging process: After filling and sealing, the products enter the continuous water bath sterilization for sterilization, and then cool for 20-25 minutes until the center temperature is ≤30℃. The cold water circulation is turned on when the cooling water temperature is ≥25℃, and turned off when it is ≤20℃. After cooling, it is dried by air knife and dryer. After drying, it is packed into boxes according to 20 bags / box, and the stacking is not more than 8 layers. When packing and stacking, each layer is cross-stacked. It is left to stand for inspection for 48 hours. If there is no leakage or swelling, it can be put into storage for shipment.

4. The rice brewed coffee beverage formula according to claim 3, characterized in that: In the step S100, the speed of adding the raw rice wine dregs into the jacketed pot in the mixing process is 5-10 kg / min, the stirring speed is 30-50 rpm, the steam pressure during heating is 0.2-0.3 MPa, and the time required for heating to above 80° C. is 15-20 minutes.

5. The rice brewed coffee beverage formula according to claim 3, characterized in that: In the step S100, when pre-dissolving brown sugar powder, coffee powder, and edible salt in the mixing process, the stirring speed is 60-80 rpm, and the stirring time is not less than 2 minutes.

6. The rice brewed coffee beverage formula according to claim 3, characterized in that: In the above S200, when debugging the filling capacity of the filling machine during the filling process, the temperature of the liquid is monitored by a temperature sensor installed at the discharge port. When the temperature is lower than 75° C., an alarm is automatically triggered and filling is stopped.

7. The rice-brewed coffee beverage formula according to claim 3, characterized in that: In the filling process S200, when laminating and sealing, the sealing temperature is 180-200°C, the sealing time is 3-5s, the sealing pressure must make the sealing static pressure value ≥55kgf, and 5 bags must be randomly selected for sealing quality inspection for every 100 bags completed.

8. The rice-brewed coffee beverage formula according to claim 3, characterized in that: In the step S300, the sterilization conditions in the sterilization and packaging process are any one of the following: (1) the sterilization temperature is 95°C and the sterilization time is 25 minutes; (2) the sterilization temperature is not lower than 93°C and the time is not less than 30 minutes.

9. The rice-brewed coffee beverage formula according to claim 3, characterized in that: In the S300, cooling is performed through a cooling water pool during the sterilization and packaging process. 84 disinfectant or chlorine dioxide disinfectant needs to be added to the cooling water pool with a concentration of 3~5ppm; cold water circulation is turned on when the cooling water temperature is ≥25℃, and is turned off when it is ≤20℃. The cooling water is replaced according to actual production conditions. The frequency of water replacement is not less than 2 times a week during spring, autumn and winter production, and the water must be replaced at least once a day during summer production.

10. The rice brewed coffee beverage formula according to claim 3, characterized in that: In the drying step S300, during the drying process in the drying and packaging process, the air knife pressure is set to 0.4-0.6 MPa, the temperature is set to 40-50° C., and the drying time is controlled to 5-10 minutes.

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