Coconut juice rice milk beverage and processing method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a coconut juice and rice milk beverage and a processing method thereof.The method comprises the steps that rice is taken, baking soda is added, and soaking is conducted overnight; pouring the soaked rice and water into a colloid mill, and grinding to obtain raw rice milk; adding the raw rice milk, the coconut milk and the white granulated sugar into a stirring tank at the same time, stirring and mixing, and blending; stirring and gradually heating in the blending process, and finally keeping stirring at 85-95 DEG C, so that starch is dissolved out and compounded with lipid, and the rice milk gradually becomes rice paste; when rice milk is gelatinized at 85-95 DEG C, the stage is the optimal window stage of starch dissolution and lipid compounding, starch particles absorb water to swell and break, amylose is dissolved out, coconut milk fat molecules added in advance before the rice milk is gelatinized can be combined with hydrophobic cavities of the amylose at the moment, and the amylose is dissolved out. The formed single-helix compound blocks mutual approaching and hydrogen bond bonding among amylose molecules, reduces the aging of starch, and also can avoid rancidity generated by oxidation of coconut oil.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a coconut milk rice milk beverage and its processing method. Background Technology

[0002] Coconut milk is a milky white paste made from ground coconut meat. It has an oil content as high as 35% and is known as "natural vegetable cream." It has a rich coconut aroma and pleasant flavor, and is rich in fatty acids, amino acids, and trace elements such as zinc and iron. It is the natural beverage with the highest amino acid content in the world to date.

[0003] Rice noodles are highly nutritious and easily digested and absorbed. However, current instant rice noodles are processed in a simple way, and are usually consumed as a semi-solid paste with a limited flavor, making it difficult to meet market demands.

[0004] Coconut milk rice milk is an innovative product that combines a plant-based protein beverage (coconut milk) with a grain beverage (rice milk). Rice provides a unique grain aroma and a smooth, starchy texture, while coconut brings a rich, fatty aroma and tropical flavor. Currently, most rice milk or coconut milk products on the market are single-category products or simply physical mixtures. Existing mixing technologies have the following main problems: Starch retrogradation (aging) is a serious problem: After gelatinization, the starch in rice milk undergoes rearrangement after gelatinization. As the temperature decreases or the storage time is prolonged, the amylose molecules rearrange to form hydrogen bonds, resulting in a dense crystalline structure (i.e., β-starch). Macroscopically, this manifests as beverage stratification, the formation of large amounts of gel-like sediment, a coarser texture, and even a "raw rice taste," severely impacting sensory experience and shelf life.

[0005] Limitations of existing solutions: Traditional processes typically involve adding large amounts of thickeners (such as CMC, xanthan gum, guar gum, etc.) to forcibly suspend starch particles. This not only masks the natural flavor of the raw materials and ruins the refreshing natural taste of the beverage, but also increases production costs and may result in a "gelatinous" texture.

[0006] The shortcomings of traditional processes: Current coconut milk rice milk processing typically involves gelatinizing and sterilizing the rice milk separately, then adding coconut milk for a simple physical mixing. This "post-addition" method results in the fat and protein in the coconut milk existing only as flavor compounds. Furthermore, both the rice milk and coconut milk are prone to spoilage during production. Traditional mixing equipment has a large contact area with the rice and coconut milk, creating many dead zones, making cleaning difficult and easily leading to off-flavors, thus affecting the final beverage quality. Additionally, the mixing process generates vortices and shear forces from the mixing blades, entraining air bubbles into the liquid and increasing the gas-liquid contact area. This makes the rice and coconut milk more susceptible to oxidation, especially the oxidation of fats in the coconut milk, which can lead to a rancid taste, further affecting flavor and quality. Therefore, a coconut milk rice milk beverage and its processing method that can reduce spoilage and achieve better blending of rice milk and coconut milk are needed. Summary of the Invention

[0007] The technical problem to be solved by the present invention is to provide a coconut milk rice milk beverage and its processing method that can reduce retrogradation and achieve better blending of rice milk and coconut milk.

[0008] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows: A method for processing coconut milk rice milk beverage, comprising: Soaking: Take rice, add baking soda, and soak overnight; Grinding: Pour the soaked rice and water into a colloid mill to grind into a paste to obtain raw rice paste; Preparation: First, add 40% of the total volume of water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the preparation process, stir and gradually heat, finally maintaining stirring in the range of 85-95℃ for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or layering occurs and a mixture is formed. Filtration: Continuous coarse filtration is performed using a 120-150 mesh stainless steel vibrating screen; followed by fine filtration using a 200-250 mesh bag filter. Homogenization: Homogenizing the filtered mixture; Sterilization and filling: Sterilization is carried out using ultra-high temperature sterilization method, and aseptic cold filling is performed after sterilization.

[0009] Furthermore, the mixing tank includes: The tank body includes a tank barrel and a working liquid surface, and the inner wall of the tank barrel has a first heater; A lid, fitted onto a container, wherein a ball joint groove is provided at the center of the lower surface of the lid, and a wiring space communicating with the ball joint groove is also provided inside the lid; and A stirring assembly includes a controller, an air pump, a high-pressure gas cylinder, a first pipe, a second pipe, a stirring roller, and at least three winding motors. The winding motors are arranged in a circular array on the lower surface of the cover, centered on a ball joint groove. Each winding motor includes a winding reel and a traction line on the reel. The stirring roller includes a piston and a tube. One end of the tube is a gas end, and the other end is a liquid end. The gas end is connected to the ball joint groove via a ball joint and communicates with the wiring space. The piston is located inside the tube and moves along the length of the tube to form a movable partition. The outer circumference of the tube is uniformly provided with a number of hanging rings equal to the number of winding motors, and each hanging ring is connected to the winding motor it faces via a traction line. The air pump includes an air inlet and an air outlet. The air inlet is connected to the gas end through a first pipe passing through the wiring space. The air outlet is connected to a high-pressure gas cylinder to pump air. The high-pressure gas cylinder is also connected to the gas end through a second pipe passing through the wiring space. The controller is electrically connected to the air pump, high-pressure gas cylinder, and winding motor respectively. The controller controls the angle of the working control tube of the winding motor. When the tube is vertical, the liquid end is inserted into the working liquid surface by 1-5 cm. The controller controls the connection between the air pump and the gas end to control the suction of the tube. The controller controls the connection between the high-pressure gas cylinder and the gas end to control the ejection of the tube. The suction and ejection form a stirring. The allocation further includes: First, add about 40% water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the mixing process, stir and gradually heat through the first heater, finally maintaining stirring in the 85-95℃ range for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or stratification occurs and a mixture is formed.

[0010] Preferably, the inner wall of the tube narrows inward at both the gas end and the liquid end; A second heater is installed inside the inner wall of the tube.

[0011] Preferably, the cover is provided with a pressure balance valve, which is closed when the mixing tank is being stirred. The upper surface of the cover is provided with multiple lifting lugs.

[0012] Preferably, an insulation layer is provided on the outer surface of the tank.

[0013] Preferably, the stirring assembly further includes a first three-way valve and a second three-way valve; The air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are connected in sequence, and the first three-way valve is also connected to the outside. The gas end is also connected to the second pipeline via a second three-way valve.

[0014] Preferably, the controller is electrically connected to the first three-way valve and the second three-way valve respectively; The controller controls the connection status of the air pump and high-pressure gas cylinder with the gas end, and controls the intake or ejection of the tube, further including: When the tube needs to be sucked in, the controller controls the air pump to work, and the air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are in a connected state, driving the piston to move towards the gas end; When the tube needs to be ejected, the second three-way valve switches to connect with the second pipeline, and the high-pressure gas cylinder releases high-pressure gas to push the piston inside the tube; and the first three-way valve connects to the outside, and the outlet connects to the high-pressure gas cylinder to continuously pump air for it.

[0015] Preferably, the processing method further includes: Soaking: Take japonica rice, add 0.03% baking soda, and soak overnight for 12-18 hours; Grinding: Pour the soaked rice and water into a colloid mill at a ratio of 1:20 and grind them into a paste. Repeat the grinding process twice to obtain raw rice paste. Preparation: First, add 40% of the total volume of water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the preparation process, stir and gradually heat, finally maintaining stirring in the range of 85-95℃ for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or layering occurs and a mixture is formed. Filtration: Continuous coarse filtration is performed using a 120-150 mesh stainless steel vibrating screen; followed by fine filtration using a 200-250 mesh bag filter. Homogenization: Homogenize the filtered mixture using 20-25 MPa; Sterilization and filling: Sterilization is carried out using ultra-high temperature sterilization at 135℃ for 18 seconds, followed by aseptic cold filling after sterilization.

[0016] Preferably, the raw rice milk, coconut milk and white sugar are added and mixed before preparation. The final concentration of the raw rice milk is 3%, the final concentration of the coconut milk is 4%, and the final concentration of the white sugar is 5%.

[0017] To solve the above-mentioned technical problems, another technical solution adopted by the present invention is as follows: A coconut milk rice milk beverage is obtained by processing using the above-mentioned coconut milk rice milk beverage processing method.

[0018] The beneficial effects of this invention are as follows: Soaking the rice milk in a small amount of baking soda significantly increases its pH, reducing the impact of acidity on its taste. However, soaking in a small amount of baking soda overnight, followed by adding more baking soda after grinding, results in a somewhat astringent taste. Using a colloid mill ensures the starch granules are fully broken down, increasing the specific surface area and creating conditions for subsequent binding with coconut milk lipids. Furthermore, when the rice milk is gelatinized at 85-95℃, this stage represents the optimal window for starch dissolution and lipid complexation. During this process, starch granules absorb water, swell, and rupture, releasing amylose. At this point, the coconut milk fat molecules added before gelatinization combine with the hydrophobic cavities of the amylose to form a single-helix complex (V-type crystals). The presence of this complex... Physically, this method blocks the approach and hydrogen bonding between amylose molecules, fundamentally reducing starch retrogradation. It also avoids the rancid taste produced by coconut oil oxidation, thus ensuring the final product's texture and flavor. Furthermore, the proteins in the coconut milk undergo moderate denaturation during heating, coating the starch granules to form a hydration film, further preventing starch granule aggregation and reducing or eliminating stratification in the finished product. Ultra-high temperature (UHT) sterilization ensures the coconut milk and rice milk beverage has a moderate viscosity and stability. Simultaneously, the instantaneous UHT treatment better preserves vitamins (such as vitamins C and B), protein activity, and natural flavor, guaranteeing the preservation of both coconut milk and rice milk flavor. Attached Figure Description

[0019] Figure 1 The experimental results of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention under pasteurization conditions (from left to right: 1:35 at room temperature, 1:40 at room temperature, 1:35 at 4℃, 1:40 at 4℃). Figure 2 The test results of the 1.1 experimental scheme of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention under high temperature sterilization conditions (from left to right: 1:40 4℃, 1:40 room temperature, 1:35 room temperature, 1:35 4℃). Figure 3 The test results of the experimental scheme 1.2 of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention (from left to right: 1:30 4℃, 1:30 room temperature); Figure 4The test results of the experimental scheme 1.3 of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention (from left to right: 1:30 4℃, 1:30 room temperature, 1:20 room temperature, 1:20 4℃). Figure 5 The test results of the experimental scheme 2.1 of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention (from left to right: 1:30 4℃, 1:30 room temperature, 1:20 room temperature, 1:20 4℃). Figure 6 The storage stability test results of a 1:30 (rice-to-water ratio) after overnight soaking adjustment and sterilization method in the experimental scheme 1.1 of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention are as follows (from left to right: 1:30 4℃ (storage) autoclaving, 1:20 4℃ (storage) autoclaving, 1:20 room temperature (storage) autoclaving, 1:30 room temperature (storage) autoclaving). Figure 7 This is a schematic diagram of the structure of a stirring tank in a specific embodiment of the present invention for processing coconut milk rice milk beverage; Figure 8 This is a schematic diagram of the lower surface of the lid of a stirring tank in a specific embodiment of the present invention for processing coconut milk rice milk beverage. Figure 9 This is a schematic diagram of the stirring tank in the suction state of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention (small arrows indicate the airflow direction, and large arrows indicate the flow direction of the liquid mixture). Figure 10 This is a schematic diagram of the stirring tank in the ejection state of a coconut milk rice milk beverage processing method according to a specific embodiment of the present invention (small arrows indicate the airflow direction, and large arrows indicate the flow direction of the liquid mixture). Labeling Explanation: 1. Tank body; 2. Cover body; 21. Pressure balance valve; 22. Lifting lug; 3. Stirring assembly; 31. Air pump; 311. Air inlet; 312. Air outlet; 32. High-pressure gas cylinder; 33. First pipeline; 34. Second pipeline; 35. Stirring rod; 351. Piston; 352. Pipe body; 3521. Gas end; 3522. Liquid end; 353. Hanging ring; 354. Second heater; 36. Rewinding motor; 37. First three-way valve; 38. Second three-way valve. Detailed Implementation

[0020] To explain in detail the technical content, objectives, and effects of the present invention, the following description is provided in conjunction with the embodiments and accompanying drawings.

[0021] Please refer to Figures 1 to 10 A method for processing coconut milk rice milk beverage, comprising: Soaking: Take rice, add baking soda, and soak overnight; Grinding: Pour the soaked rice and water into a colloid mill to grind into a paste to obtain raw rice paste; Preparation: First, add 40% of the total volume of water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the preparation process, stir and gradually heat, finally maintaining stirring in the range of 85-95℃ for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or layering occurs and a mixture is formed. Filtration: Continuous coarse filtration is performed using a 120-150 mesh stainless steel vibrating screen; followed by fine filtration using a 200-250 mesh bag filter. Homogenization: Homogenizing the filtered mixture; Sterilization and filling: Sterilization is carried out using ultra-high temperature sterilization method, and aseptic cold filling is performed after sterilization.

[0022] As described above, soaking the rice milk in a small amount of baking soda significantly increases its pH, reducing the impact of acidity on its taste. However, soaking in a small amount of baking soda overnight and then adding more baking soda after grinding results in a slightly astringent taste. Using a colloid mill thoroughly breaks down the starch granules, increasing their surface area and creating conditions for subsequent binding with coconut milk lipids. The optimal window for starch dissolution and lipid complexation occurs when the rice milk is gelatinized at 85-95℃. During this stage, the starch granules absorb water, swell, and rupture, releasing amylose. At this point, the pre-added coconut milk fat molecules combine with the hydrophobic cavities of the amylose to form a single-helix complex (V-type crystals). The presence of this complex physically hinders... This process breaks the close proximity and hydrogen bonds between amylose molecules, fundamentally reducing starch retrogradation and preventing the rancidity caused by coconut oil oxidation. This ensures the taste and flavor of the finished product. Furthermore, the proteins in coconut milk undergo moderate denaturation during heating, coating the starch granules to form a hydration film, further preventing starch granule aggregation and reducing or avoiding stratification in the finished product. Ultra-high temperature (UHT) sterilization ensures that the coconut milk and rice milk beverage has a moderate viscosity and stability. At the same time, the instantaneous UHT treatment better preserves vitamins (such as vitamin C and B vitamins), protein activity, and natural flavor, thus ensuring the flavor retention of both coconut milk and rice milk.

[0023] Furthermore, the mixing tank includes: Tank 1, which includes a tank barrel and a working liquid level, wherein the inner wall of the tank barrel has a first heater; A lid 2, fitted onto a container, has a ball joint groove at the center of its lower surface, and a wiring space communicating with the ball joint groove is also provided inside the lid 2; and The stirring assembly 3 includes a controller, an air pump 31, a high-pressure gas cylinder 32, a first pipe 33, a second pipe 34, a stirring roller 35, and at least three take-up motors 36. The take-up motors 36 are arranged in a circular array on the lower surface of the cover 2 with a ball joint groove as the center. Each take-up motor 36 includes a winding reel and a traction line on the winding reel. The stirring roller 35 includes a piston 351 and a tube 352. One end of the tube 352 is a gas end 3521, and the other end is a liquid end 3522. The gas end 3521 is ball jointed to the ball joint groove and communicates with the wiring space. The piston 351 is disposed inside the tube 352 and moves along the length of the tube 352 to form a movable partition. The outer periphery of the tube 352 is uniformly provided with the same number of hanging rings 353 as the number of take-up motors 36. Each hanging ring 353 is connected to the take-up motor 36 it faces via a traction line. The air pump 31 includes an air inlet 311 and an air outlet 312. The air inlet 311 is connected to the gas end 3521 through a first pipe 33 passing through the wiring space. The air outlet 312 is connected to the high-pressure gas cylinder 32 to pump air. The high-pressure gas cylinder 32 is also connected to the gas end 3521 through a second pipe 34 passing through the wiring space. The controller is electrically connected to the air pump 31, the high-pressure gas cylinder 32, and the winding motor 36. The controller controls the angle of the working control tube 352 of the winding motor 36. When the tube 352 is vertical, the liquid end 3522 is inserted into the working liquid surface 1-5cm. The controller controls the connection between the air pump 31 and the gas end 3521 to control the intake of the tube 352. The controller controls the connection between the high-pressure gas cylinder 32 and the gas end 3521 to control the ejection of the tube 352. The intake and ejection form a stirring action. The allocation further includes: In mixing tank 1, add approximately 40% water, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the mixing process, stir and gradually heat through the first heater, finally maintaining stirring in the 85-95℃ range for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or stratification occurs, forming a mixture.

[0024] As described above, by using three winding motors 36 in conjunction with the gas end 3521 of the tube 352 connected to the ball joint groove and communicating with the wiring space, the pulling of the three winding motors 36 can control the angle of the tube 352. Furthermore, when the tube 352 is vertical, the liquid end 3522 is inserted into the working liquid surface by 1-5cm, ensuring that part of the mixture is sucked in. Moreover, after adjusting the angle as needed, a high-pressure jet is ejected through the gas released from the high-pressure gas cylinder 32 in a certain direction to achieve stirring. For example, if the temperature in the middle of the tank is lower than that near the side wall, the mixture in the middle and top part can be sucked in through the liquid end 3522. Then, by adjusting the angle of the tube 352, the liquid end 3522 is directed towards the area of ​​the tank with a higher temperature for mixing, thus achieving the flow of the mixture. By designing this technical solution, only a portion of the tube 352 surface contacts the mixture during stirring, significantly reducing the contact area. The high-pressure gas cylinder 32 generates a high-speed jet, preventing insufficient gas pressure and ensuring effective jetting even with a high-viscosity mixture. A high-pressure gas cylinder 32 operates at a pressure equal to or greater than 8 MPa. Simultaneously, the piston 351 scrapes and extrudes the mixture from the inner wall of the tube 352, reducing residue. Using a high-pressure jet for stirring minimizes the oxidation of coconut milk caused by air injection, preventing souring and rancidity, and ensuring the final product's flavor.

[0025] Furthermore, the inner wall of the tube 352 narrows inward at both the gas end 3521 and the liquid end 3522; A second heater 354 is provided inside the inner wall of the tube 352.

[0026] As described above, the inner wall of the tube 352 narrows inward at both the gas end 3521 and the liquid end 3522, thus limiting the piston 351 and preventing it from coming out. The second heater 354 further enhances the liquefaction effect through heating, allowing the jet to penetrate the mixture more deeply and resulting in a better mixing effect.

[0027] Furthermore, the cover 2 is provided with a pressure balance valve 21, which closes when the mixing tank is being stirred. The upper surface of the cover 2 is provided with a plurality of lifting lugs 22.

[0028] As described above, the pressure balancing valve 21 prevents excessive pressure inside the tank when materials are added, and avoids excessive oxygen participation during stirring, which could lead to oxidation of the coconut oil. The lifting lug 22 facilitates the opening and lifting of the cover 2 for regular internal cleaning and maintenance.

[0029] Furthermore, an insulation layer is provided on the outer surface of the tank.

[0030] As can be seen from the above description, the heat loss can be reduced by setting up an insulation layer.

[0031] Furthermore, the stirring assembly 3 also includes a first three-way valve 37 and a second three-way valve 38; The air inlet 311, the first three-way valve 37, the first pipe 33, the second three-way valve 38, and the gas end 3521 are connected in sequence, and the first three-way valve 37 is also connected to the outside. The gas end 3521 is also connected to the second pipeline 34 through the second three-way valve 38.

[0032] As can be seen from the above description, the first three-way valve 37 and the second three-way valve 38 can be conveniently controlled.

[0033] Furthermore, the controller is electrically connected to the first three-way valve 37 and the second three-way valve 38, respectively; The controller controls the connection status of the air pump 31 and the high-pressure gas cylinder 32 with the gas end 3521, and controls the intake or ejection of the tube 352, further including: When the tube 352 needs to be sucked in, the controller controls the air pump 31 to work, and the air inlet 311, the first three-way valve 37, the first pipe 33, the second three-way valve 38, and the gas end 3521 are in a connected state, driving the piston 351 to move toward the gas end 3521. When the tube 352 needs to be ejected, the second three-way valve 38 switches to connect with the second pipeline 34, and the high-pressure gas cylinder 32 releases high-pressure gas to push the piston 351 inside the tube 352; and the first three-way valve 37 connects to the outside, and the outlet 312 connects to the high-pressure gas cylinder 32 to continuously pump air for it.

[0034] Furthermore, the processing method further includes: Soaking: Take japonica rice, add 0.03% baking soda, and soak overnight for 12-18 hours; Grinding: Pour the soaked rice and water into a colloid mill at a ratio of 1:20 and grind them into a paste. Repeat the grinding process twice to obtain raw rice paste. Preparation: First, add 40% of the total volume of water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the preparation process, stir and gradually heat, finally maintaining stirring in the range of 85-95℃ for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or layering occurs and a mixture is formed. Homogenization: Homogenize the filtered mixture using 20-25 MPa; Filtration: Continuous coarse filtration is performed using a 120-150 mesh stainless steel vibrating screen; followed by fine filtration using a 200-250 mesh bag filter. Sterilization and filling: Sterilization is carried out using ultra-high temperature sterilization at 135℃ for 18 seconds, followed by aseptic cold filling after sterilization.

[0035] Further, add raw rice milk, coconut milk and white sugar and stir to adjust the final concentration of raw rice milk to 3%, coconut milk to 4%, and white sugar to 5%.

[0036] As described above, the use of japonica rice, which has a starch content of 15-20%, and coconut milk, with a fat content of 18-24%, allows for the binding of sufficient starch, as the coconut milk concentration (4%) is greater than that of rice milk (3%). This reduces the possibility of retrogradation and avoids affecting the taste. At the same time, the retained coconut milk fat ensures that the final product retains its coconut aroma and refreshing taste. Japonica rice is used because it has a suitable starch content. If glutinous rice is used, it is easy to make the taste too sticky, which would affect the taste. If indica rice is used, it is easy to make the starch content too high, which would still lead to retrogradation.

[0037] A coconut milk rice milk beverage is obtained by processing using the above-mentioned coconut milk rice milk beverage processing method.

[0038] Example 1 A method for processing coconut milk rice milk beverage, comprising: Experimental protocols for coconut milk rice milk 1. Determination of storage stability of rice paste 1.1 Experimental Design Take rice (Wuyou No. 4 (Wuchang Rice)), soak for 3 hours, then add the soaked rice and water to a grinder at ratios of 1:40 and 1:35 respectively, and grind twice. Heat the rice paste on an induction cooker using a water bath method for half an hour. First, boil the water to 100℃, then add the rice paste, stirring continuously to prevent clumping. Sterilize the portioned rice paste in a water bath (64℃, 30 min) or an autoclave (121℃, 15 min). After sterilization, store the rice paste overnight at room temperature and below 4°C respectively.

[0039] 1.2 Experimental Results Reference Figure 1 On the second day of storage, it was found that both pasteurized rice milk at a ratio of 1:40 and 1:35, stored at room temperature, exhibited stratification, with the 1:40 ratio showing more pronounced stratification. No stratification was observed in either ratio of rice milk stored at 4℃. (Reference) Figure 2Both types of rice milk were stable after being sterilized in a high-pressure sterilizer, with no sedimentation or stratification at the bottom of the bottle.

[0040] Cause: The rice was likely soaked for too short a time, causing it to separate into layers.

[0041] 1.3 Experimental Design Soak rice overnight for 12-18 hours. Pour rice and water into a grinder at a ratio of 1:30. Use high pressure sterilization only. All other steps are the same as in experimental scheme 1.1. 1.4 Experimental Results Reference Figure 3 The rice milk exhibited good overall stability, with no sediment at the bottom of the bottle and no stratification. Furthermore, the rice milk stored at 4℃ overnight was thicker than that stored at room temperature. Even after 8 days of storage, the rice milk remained stable and showed no sediment.

[0042] 1.5 Experimental Design Soaked rice and water were poured into a grinder at ratios of 1:20 and 1:30 respectively, and pasteurized (64℃, 30min) only, with the rest being the same as experimental scheme 1.3; 1.6 Experimental Results Reference Figure 4 and 5 The 1:30 rice milk mixture showed obvious layering on top. The 1:20 rice milk mixture showed no difference from the first day. The 1:30 rice milk mixture failed.

[0043] 2. The impact of the grinding machine on rice milk 2.1 Experimental Design To make the rice milk smoother and prevent stratification and sedimentation at the bottom of the bottle, a rice grinder was used; the other steps were the same as in Experiment 1.3. 2.2 Experimental Results Reference Figure 6 1:30 rice milk: After being stored overnight at room temperature and 4°C for four days, a small amount of sediment appeared at the bottom of the bottle. The rice milk stored at 4°C was slightly thicker than that stored at room temperature. 1:20 rice milk: Under the same conditions, after four days of storage, sediment at the bottom of the bottle was still obvious, and the solution was quite thick and adhered to the bottle wall, especially at room temperature, where the sediment at the bottom was even more viscous. In addition, this ratio of rice milk was darker in color, milky white, and had a thicker texture.

[0044] By the twelfth day of testing, there were no significant changes, and the 1:20 ratio of rice slurry showed high stability.

[0045] 3. Viscosity determination of coconut milk rice milk beverage under different experimental conditions The viscosity of coconut milk rice paste under different conditions was measured using a rotational viscometer (model: Alpha R, rotor No. 5, speed 160, range 2500).

[0046] Coconut milk is made from fresh coconut meat through washing, crushing, pressing, and filtration. It has a pH of 5.9-6.2, a soluble solids content of ≥8%, a fat content of ≥15%, and a protein content of ≥1.2%.

[0047] 3.1 Effect of rice content: Viscosity determination for 5% white sugar, 4% coconut milk, and rice contents of 1%, 2%, 3%, 4%, and 5%.

[0048] 3.2 Effect of granulated sugar: Viscosity determination of 3% rice milk and 4% coconut milk with 3%, 5%, and 7% granulated sugar added respectively. 3.3 Effect of Salt: Viscosity measurements were conducted on 3% rice milk, 4% coconut milk, and 3%, 5%, and 7% white sugar, respectively, with an additional 0.05% salt added. 3.4 Effects of four pretreatments of rice on the viscosity of coconut milk rice milk: soaking for 8-16 hours and grinding, grinding without soaking, grinding into powder (without grinding), microwaving and then grinding into powder (without grinding), 3% rice milk, 4% coconut milk, 5% white sugar and 0.05% salt.

[0049] 3.5 Comparison of viscosity before and after autoclaving: Viscosity determination of 3% rice milk, 4% coconut milk, 5% white sugar and 0.05% salt (cooled to 20℃).

[0050] Viscosity before autoclaving: 619.1 Viscosity after autoclaving: 2251.1 The viscosity after high-pressure sterilization affects the taste. We switch to ultra-high temperature sterilization (UHT). UHT reduces heat damage: compared with traditional high-temperature long-term sterilization, UHT's instantaneous treatment can better preserve vitamins (such as vitamin C and B vitamins), protein activity, and natural flavor.

[0051] 4. The effect of soaking with baking soda on the quality of rice milk 4.1 Experimental Design To minimize the impact of rice soaking acidity on rice milk quality, different treatment groups were established. The standard group soaked rice overnight, while the other groups were treated as follows: soaking overnight with a small amount of baking soda; soaking overnight in pure water followed by adding a small amount of baking soda during grinding; and soaking overnight with a small amount of baking soda followed by adding a small amount of baking soda during grinding. The rice-to-water ratio was 1:20. After gelatinization, 4% coconut milk was added, and other steps were the same as in section 2.1. 4.2 Experimental Results Soaking in a small amount of baking soda significantly increases the pH of the rice milk, reducing the impact of acidity on its taste. However, soaking in a small amount of baking soda overnight and then adding a small amount of baking soda during grinding will result in a rather astringent taste. Therefore, in subsequent production, a small amount of baking soda is used for overnight soaking, and no baking soda is added during grinding.

[0052] 5. Determining the effect of autoclaving on the viscosity and pH of rice milk soaked with baking soda. 5.1 Experimental Design The experimental procedure was the same as in Experimental Scheme 4.1, and the changes in viscosity and pH before and after autoclaving were measured respectively. 5.2 Experimental Results The pH of the rice milk did not change significantly before and after high-pressure sterilization, but the viscosity of the rice milk increased sharply after high-pressure sterilization, resulting in a poor taste. Subsequent production adopted UHT (18s / 135℃) sterilization.

[0053] 6. After the raw rice slurry is prepared, it is directly subjected to high-pressure sterilization. 6.1 Experimental Procedure One group of rice was soaked and ground into a paste, then 4% coconut milk and 5% white sugar were added directly to adjust the volume. After bottling, the mixture was directly autoclaved. Other steps were the same as in experimental scheme 4.1. The effect on precipitation was observed.

[0054] 6.2 Experimental Results There was obvious stratification, and the coconut milk rice milk was relatively light and had a rancid taste. Some of the rice milk precipitated and settled, and the sediment was flocculent and relatively loose.

[0055] 7. Equipment and process improvements 7.1 Improvement Plan for Mixing Equipment In the experimental results of 6.2, the rancid taste was mainly caused by lipid oxidation of coconut milk. It is necessary to reduce the amount of air injected into the rice milk and coconut milk, and to make up the volume in the mixer. The existing mixing blades have a shearing effect, which can easily cause oxidation. The mixing equipment should be selected or redesigned.

[0056] Reference Figure 7-10 The redesigned mixing tank is as follows: The tank body includes a barrel and a working liquid surface. The inner wall of the barrel has a first heater. The outer surface of the barrel is provided with a heat insulation layer.

[0057] A lid, fitted onto a tank, has a ball joint groove at the center of its lower surface, and a wiring space communicating with the ball joint groove within the lid. The lid is equipped with a pressure balancing valve, which closes when the mixing tank is agitated. The upper surface of the lid has multiple lifting lugs. The stirring assembly includes a controller, an air pump, a high-pressure gas cylinder, a first pipe, a second pipe, a stirring roller, at least three winding motors, a first three-way valve, and a second three-way valve. The winding motors are arranged in a circular array on the lower surface of the cover, centered on a ball joint groove. Each winding motor includes a winding reel and a traction line on the reel. The stirring roller includes a piston and a tube. One end of the tube is a gas end, and the other end is a liquid end. The gas end is connected to the ball joint groove and communicates with the wiring space. The piston is located inside the tube and moves along the length of the tube to form a movable partition. The outer circumference of the tube is uniformly provided with a number of hanging rings equal to the number of winding motors, each hanging ring being connected to the winding motor it faces via a traction line. The inner wall of the tube narrows inward at both the gas and liquid ends. A second heater is provided within the inner wall of the tube.

[0058] The air pump includes an air inlet and an air outlet. The air inlet is connected to the gas end through a first pipe passing through the wiring space. The air outlet is connected to a high-pressure gas cylinder to pump air. The high-pressure gas cylinder is also connected to the gas end through a second pipe passing through the wiring space. The controller is electrically connected to the air pump, high-pressure gas cylinder, and winding motor respectively. The controller controls the angle of the working control tube of the winding motor. When the tube is vertical, the liquid end is inserted into the working liquid surface by 1-5cm. The air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are connected in sequence. The first three-way valve is also connected to the outside. The gas end is also connected to the second pipe through the second three-way valve.

[0059] The inhalation and ejection create a stirring effect; When the tube needs to be sucked in, the controller controls the air pump to work, and the air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are in a connected state, driving the piston to move towards the gas end; When the tube needs to be ejected, the second three-way valve switches to connect with the second pipeline, and the high-pressure gas cylinder releases high-pressure gas to push the piston inside the tube; and the first three-way valve connects to the outside, and the outlet connects to the high-pressure gas cylinder to continuously pump air for it.

[0060] 7.2 Process Improvement The retrograde precipitation observed in the experimental results of 6.2 is mainly due to the fact that after the starch in the rice milk gelatinizes, as the temperature decreases or the storage time is prolonged, the amylose molecules rearrange to form hydrogen bonds, resulting in a dense crystalline structure (i.e., β-starch).

[0061] 7.3 Process Improvement Plan Adding large amounts of thickeners (such as CMC, xanthan gum, guar gum, etc.) to forcibly suspend starch particles masks the natural flavor of the raw materials, ruins the refreshing natural taste of the beverage, increases production costs, and may also result in a "gelatinous" texture. Furthermore, the presence of these additives does not align with market expectations, so this approach was abandoned.

[0062] Coconut milk is rich in lipids, which combine with the hydrophobic cavities of amylose to form a single-helix complex (V-type crystals). This complex is highly stable, reduces the possibility of starch retrogradation, and avoids the rancid taste caused by lipid oxidation, achieving two benefits at once.

[0063] During gelatinization at 85-95℃, this stage represents the optimal window for starch dissolution and lipid complexation. Starch granules absorb water, swell, and rupture, releasing amylose. This window dictates that rice milk and coconut milk need to be mixed in advance. If gelatinization is performed before mixing, the low temperature of the coconut milk will affect the gelatinization process and prolong the gelatinization time. Therefore, the step in section 4.1, gelatinizing before adding coconut milk, is adjusted here. While granulated sugar can be mixed at any time, it is mixed during this window to save steps. Simultaneously, the proteins in the coconut milk undergo moderate denaturation during heating, coating the starch granules and forming a hydration film, further preventing starch granule aggregation and reducing or avoiding stratification in the finished product. 7.4 Experimental Procedure One group of rice was soaked and ground into a paste, then 4% coconut milk and 5% white sugar were added directly and mixed and brought to volume using the stirring equipment in section 7.1. At the same time, the improved process in section 7.3 was used for processing. After processing, the rice was bottled and then directly sterilized by high pressure. Other steps were as in experimental scheme 4.1. The effect on precipitation was observed.

[0064] 7.5 Experimental Results The rice milk showed no separation and remained stable without separation or sedimentation even after 8 days of storage. The coconut milk rice milk had a refreshing taste and moderate viscosity.

[0065] 8. Improved Coconut Milk Rice Milk Recipe 8.1 Experimental Procedure 3% coconut milk, 4% white sugar, other experimental steps are the same as in experimental scheme 7.4, and a batch of coconut milk rice milk is produced on a trial basis; 8.2 Experimental Results The coconut milk rice milk beverage produced lacks a strong coconut flavor and has insufficient sugar content (compared to 7.4). We will consider increasing the coconut milk concentration and white sugar content in the future.

[0066] 9. Improved Coconut Milk Rice Milk Recipe 9.1 Experimental Procedure 4% coconut milk, 5% white sugar, other experimental steps are the same as in Experimental Scheme 4.1, to produce a batch of coconut milk rice milk. 9.2 Experimental Results The coconut milk rice milk beverage produced lacks a strong coconut flavor and has insufficient sugar content. We will consider increasing the coconut milk concentration and white sugar content in the future.

[0067] 10 Summary After multiple rounds of experiments, the final production formula for coconut milk rice milk was determined to be a rice-to-water ratio of 1:20, a coconut milk content of 4%, and a white sugar content of 5%. A colloid mill was used to grind the rice soaked in baking soda into a paste. The rice paste, coconut milk, and white sugar were mixed before the rice paste was gelatinized and sterilized by UHT (18s / 135℃).

[0068] 11. The final preparation process is as follows: Soaking: Take japonica rice (Wuyou No. 4), add 0.03% baking soda, and soak overnight for 12-18 hours; Grinding: Pour the soaked rice and water into a colloid mill at a ratio of 1:20 and grind them into a paste. Repeat the grinding process twice to obtain raw rice paste. Mixing: Mixing is carried out in a mixing tank, said mixing tank comprising: The tank body includes a barrel and a working liquid surface. The inner wall of the barrel has a first heater. The outer surface of the barrel is provided with a heat insulation layer.

[0069] A lid, fitted onto a tank, has a ball joint groove at the center of its lower surface, and a wiring space communicating with the ball joint groove within the lid. The lid is equipped with a pressure balancing valve, which closes when the mixing tank is agitated. The upper surface of the lid has multiple lifting lugs. The stirring assembly includes a controller, an air pump, a high-pressure gas cylinder, a first pipe, a second pipe, a stirring roller, at least three winding motors, a first three-way valve, and a second three-way valve. The winding motors are arranged in a circular array on the lower surface of the cover, centered on a ball joint groove. Each winding motor includes a winding reel and a traction line on the reel. The stirring roller includes a piston and a tube. One end of the tube is a gas end, and the other end is a liquid end. The gas end is connected to the ball joint groove and communicates with the wiring space. The piston is located inside the tube and moves along the length of the tube to form a movable partition. The outer circumference of the tube is uniformly provided with a number of hanging rings equal to the number of winding motors, each hanging ring being connected to the winding motor it faces via a traction line. The inner wall of the tube narrows inward at both the gas and liquid ends. A second heater is provided within the inner wall of the tube.

[0070] The air pump includes an air inlet and an air outlet. The air inlet is connected to the gas end through a first pipe passing through the wiring space. The air outlet is connected to a high-pressure gas cylinder to pump air. The high-pressure gas cylinder is also connected to the gas end through a second pipe passing through the wiring space. The controller is electrically connected to the air pump, high-pressure gas cylinder, and winding motor respectively. The controller controls the angle of the working control tube of the winding motor. When the tube is vertical, the liquid end is inserted into the working liquid surface by 1-5cm. The air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are connected in sequence. The first three-way valve is also connected to the outside. The gas end is also connected to the second pipe through the second three-way valve.

[0071] The inhalation and ejection create a stirring effect; When the tube needs to be sucked in, the controller controls the air pump to work, and the air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are in a connected state, driving the piston to move towards the gas end; When the tube needs to be ejected, the second three-way valve switches to connect with the second pipeline, and the high-pressure gas cylinder releases high-pressure gas to push the piston inside the tube; and the first three-way valve connects to the outside, and the outlet connects to the high-pressure gas cylinder to continuously pump air for it.

[0072] The allocation includes: First, add about 40% water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the mixing process, stir and gradually heat through the first heater, finally maintaining stirring in the 85-95℃ range for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or stratification occurs and a mixture is formed.

[0073] Filtration: Continuous coarse filtration is performed using a 120-150 mesh stainless steel vibrating screen; followed by fine filtration using a 200-250 mesh bag filter. Homogenization: The homogenizer uses 20-25 MPa to homogenize the filtered mixture; Sterilization and filling: Ultra-high temperature sterilization is carried out at 135°C for 18 seconds, followed by aseptic cold filling after sterilization.

[0074] Example 2 A coconut milk rice milk beverage is obtained by processing the coconut milk rice milk beverage processing method described in Example 1.

[0075] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent modifications made based on the content of the present invention specification and drawings, or direct or indirect applications in related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A method for processing coconut milk rice milk beverage, characterized in that, include: Soaking: Take rice, add baking soda, and soak overnight; Grinding: Pour the soaked rice and water into a colloid mill to grind into a paste to obtain raw rice paste; Preparation: First, add 40% of the total volume of water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the preparation process, stir and gradually heat, finally maintaining stirring in the range of 85-95℃ for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or layering occurs and a mixture is formed. Filtration: Continuous coarse filtration is performed using a 120-150 mesh stainless steel vibrating screen; followed by fine filtration using a 200-250 mesh bag filter. Homogenization: Homogenizing the filtered mixture; Sterilization and filling: Sterilization is carried out using ultra-high temperature sterilization method, and aseptic cold filling is performed after sterilization.

2. The method for processing coconut milk rice milk beverage according to claim 1, characterized in that, The mixing tank includes: The tank body includes a tank barrel and a working liquid surface, and the inner wall of the tank barrel has a first heater; A lid, fitted onto a container, wherein a ball joint groove is provided at the center of the lower surface of the lid, and a wiring space communicating with the ball joint groove is also provided inside the lid; and A stirring assembly includes a controller, an air pump, a high-pressure gas cylinder, a first pipe, a second pipe, a stirring roller, and at least three winding motors. The winding motors are arranged in a circular array on the lower surface of the cover, centered on a ball joint groove. Each winding motor includes a winding reel and a traction line on the reel. The stirring roller includes a piston and a tube. One end of the tube is a gas end, and the other end is a liquid end. The gas end is connected to the ball joint groove via a ball joint and communicates with the wiring space. The piston is located inside the tube and moves along the length of the tube to form a movable partition. The outer circumference of the tube is uniformly provided with a number of hanging rings equal to the number of winding motors, and each hanging ring is connected to the winding motor it faces via a traction line. The air pump includes an air inlet and an air outlet. The air inlet is connected to the gas end through a first pipe passing through the wiring space. The air outlet is connected to a high-pressure gas cylinder to pump air. The high-pressure gas cylinder is also connected to the gas end through a second pipe passing through the wiring space. The controller is electrically connected to the air pump, high-pressure gas cylinder, and winding motor respectively. The controller controls the angle of the working control tube of the winding motor. When the tube is vertical, the liquid end is inserted into the working liquid surface by 1-5 cm. The controller controls the connection between the air pump and the gas end to control the suction of the tube. The controller controls the connection between the high-pressure gas cylinder and the gas end to control the ejection of the tube. The suction and ejection form a stirring. The allocation further includes: First, add about 40% water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the mixing process, stir and gradually heat through the first heater, finally maintaining stirring in the 85-95℃ range for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or stratification occurs and a mixture is formed.

3. The method for processing coconut milk rice milk beverage according to claim 2, characterized in that, The inner wall of the tube narrows inward at both the gas end and the liquid end. A second heater is installed inside the inner wall of the tube.

4. The method for processing coconut milk rice milk beverage according to claim 2, characterized in that, The cover is equipped with a pressure balance valve, which is closed when the mixing tank is stirring. The upper surface of the cover is provided with multiple lifting lugs.

5. The method for processing coconut milk rice milk beverage according to claim 2, characterized in that, The outer surface of the tank is provided with a heat insulation layer.

6. The method for processing coconut milk rice milk beverage according to claim 2, characterized in that, The stirring assembly also includes a first three-way valve and a second three-way valve; The air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are connected in sequence, and the first three-way valve is also connected to the outside. The gas end is also connected to the second pipeline via a second three-way valve.

7. The method for processing coconut milk rice milk beverage according to claim 2, characterized in that, The controller is electrically connected to the first three-way valve and the second three-way valve respectively; The controller controls the connection status of the air pump and high-pressure gas cylinder with the gas end, and controls the intake or ejection of the tube, further including: When the tube needs to be sucked in, the controller controls the air pump to work, and the air inlet, the first three-way valve, the first pipe, the second three-way valve, and the gas end are in a connected state, driving the piston to move towards the gas end; When the tube needs to be ejected, the second three-way valve switches to connect with the second pipeline, and the high-pressure gas cylinder releases high-pressure gas to push the piston inside the tube; and the first three-way valve connects to the outside, and the outlet connects to the high-pressure gas cylinder to continuously pump air for it.

8. The method for processing coconut milk rice milk beverage according to claim 1, characterized in that, The processing method further includes: Soaking: Take japonica rice, add 0.03% baking soda, and soak overnight for 12-18 hours; Grinding: Pour the soaked rice and water into a colloid mill at a ratio of 1:20 and grind them into a paste. Repeat the grinding process twice to obtain raw rice paste. Preparation: First, add 40% of the total volume of water to the mixing tank, then simultaneously add raw rice milk, coconut milk, and white sugar to the working liquid level and stir to mix. Stir until the coconut milk lipids are evenly dispersed around the starch granules. During the preparation process, stir and gradually heat, finally maintaining stirring in the range of 85-95℃ for 10-15 minutes to allow the starch to dissolve and the lipids to combine, gradually turning the rice milk into a rice paste. The fat in the coconut milk and the amylose form a starch-lipid single-helix complex. Stir until the coconut milk and rice milk are completely mixed and the white sugar is completely dissolved, then add purified water to bring the volume to 100%, and stir again until no sedimentation or layering occurs and a mixture is formed. Filtration: Continuous coarse filtration is performed using a 120-150 mesh stainless steel vibrating screen; followed by fine filtration using a 200-250 mesh bag filter. Homogenization: Homogenize the filtered mixture using 20-25 MPa; Sterilization and filling: Sterilization is carried out using ultra-high temperature sterilization at 135℃ for 18 seconds, followed by aseptic cold filling after sterilization.

9. The method for processing coconut milk rice milk beverage according to claim 1, characterized in that, After adding raw rice milk, coconut milk and white sugar and stirring, the final concentration of the raw rice milk is 3%, the final concentration of the coconut milk is 4%, and the final concentration of the white sugar is 5%.

10. A coconut milk rice milk beverage, characterized in that, It is obtained by processing coconut milk rice milk beverage using any one of claims 1-9.

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