A method for preparing mango rice milk

Abstract

This invention relates to the field of food processing technology, specifically disclosing a method for preparing mango rice milk. The method includes: mixing and grinding activated fiber pulp and rice pulp, and reacting the rice starch with α-amylase and β-glucanase; saccharifying the resulting liquefied rice pulp under constant temperature conditions; adding a first aroma slurry when the DE value reaches a suitable range during saccharification to obtain saccharified rice pulp; mixing the saccharified rice pulp with a second aroma powder, and obtaining a mixed slurry after shear dispersion and heat shock fusion treatment; and then homogenizing, sterilizing, and aseptically filling to obtain mango rice milk. The resulting mango rice milk has a uniform structure, harmonious flavor, and good thermal processing stability, making it suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to a method for preparing mango rice milk. Background Technology

[0002] With the widespread application of plant-based beverages in the food industry, compound beverages based on grains, fruits, vegetables, and their combinations are gradually gaining attention. Among them, mango beverages have high sensory appeal, but mango pulp has a high fiber content and a dense structure, which can easily cause problems such as layering, sedimentation, and unevenness when directly added to beverage systems. At the same time, the aromatic substances in mangoes are prone to volatilization or structural changes during heat processing, leading to flavor decay and making it difficult to maintain the stable presentation of natural fruit aroma.

[0003] On the other hand, as a starchy raw material, indica rice is prone to rapid viscosity increase and agglomeration during hydration and gelatinization. If liquefaction is insufficient, it will affect the subsequent saccharification effect and the rheological properties of the beverage. Existing technologies often use single enzymatic hydrolysis or mechanical treatment methods to improve the processability of indica rice systems, but the improvement on stability and homogeneity is limited.

[0004] Furthermore, when protein components are introduced into compound beverages, interfacial incompatibility, flocculation, or sedimentation may occur between proteins and polysaccharides, enzymatic hydrolysates, and acidic plant components, affecting the texture and appearance stability of the beverage. Therefore, how to simultaneously achieve sufficient liquefaction of the indica rice system, controllable structural modification of mango fiber, effective preservation of aroma, and stable dispersion of protein are problems that current technologies urgently need to solve.

[0005] Based on the above statements, the present invention proposes a method for preparing mango rice milk. Summary of the Invention

[0006] To address the problems of easy system stratification, aroma decay, coarse fiber, and poor taste stability in existing technologies, this invention provides a method for preparing mango rice milk.

[0007] A method for preparing mango and rice milk includes the following preparation steps: S1. After mixing and grinding the activated fiber pulp and indica rice pulp, adjust the pH of the system to 4.8-5.5, add α-amylase and β-glucanase to react, and after the reaction is completed, inactivate the enzymes and cool to obtain liquefied rice pulp. S2. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase to start saccharification, and when the DE value reaches the window period of 35-45 as monitored online, add the first aroma slurry, and after high-speed shear mixing, continue saccharification until the DE value is ≥90 to obtain saccharified rice slurry. S3. Mix the saccharified rice slurry and the second aroma powder, shear and disperse them, and then perform a heat shock fusion treatment to obtain a mixed slurry; S4. Place the mixed slurry in a mixing tank, and after two-stage homogenization, sterilization and aseptic filling, mango rice milk is obtained.

[0008] Preferably, the activated fiber pulp, the first aroma slurry, and the second aroma powder are obtained from mangoes through a directional processing technology.

[0009] Preferably, the directional processing technology includes the following steps: A1. Mix mango pulp and water and then crush them to obtain mango pulp. Sieve the pulp through a 40-60 mesh sieve to obtain the oversize and undersize components, which are the fiber component and aroma component, respectively. A2. After washing the mango peel, mix it with the fiber components, add water and pulp, then enzymatically hydrolyze and ferment to obtain activated fiber pulp; A3. Place the aroma components in a scraped film evaporator for aroma capture and separation to obtain volatile aroma fractions and deodorized slurry discharged from the bottom; A4. Mix the volatile aroma fraction with 30-50% of the total deodorized pulp, then shear and emulsify to obtain the first aroma slurry; mix the remaining deodorized pulp with the activated fiber pulp, and spray dry to obtain the second aroma powder.

[0010] Preferably, the mango is the Tainong No. 1 mango.

[0011] Preferably, the mass ratio of mango pulp to water in step A1 is 1:1-2.

[0012] Preferably, the pulverization in step A1 refers to: using a colloid mill, pulverizing for 1-2 minutes at a temperature of 0-5℃ and a rotation speed of 4000-5000 rpm, and repeating the process 3-4 times.

[0013] Preferably, step A2 specifically includes: A21. After washing the mango peel, mix it with the fiber components, add water, and then grind it to obtain fiber pulp. A22. Add cellulase and pectinase to the fiber pulp, adjust the pH of the system to 5.5-6.6, carry out the enzymatic hydrolysis reaction, and after the reaction is completed, the enzymatically hydrolyzed pulp is obtained. A23. After heat treatment, the enzymatically hydrolyzed pulp is cooled, and Lactobacillus plantarum is added. The temperature and rotation speed are kept constant, and fermentation is carried out for 2-4 hours. After the fermentation, the enzymatically hydrolyzed pulp is inactivated by enzyme inactivation treatment and cooled to room temperature to obtain activated fiber pulp.

[0014] By employing the above technical solution, cellulase and pectinase are first used to synergistically hydrolyze the cellulose and pectin in mango peel, converting the insoluble dietary fiber into soluble dietary fiber and releasing pectin fragments. Then, *Lactobacillus plantarum* fermentation produces organic acids and extracellular polysaccharides, bioactivating the system. The resulting activated fiber pulp improves the system's viscoelasticity and dispersion stability, and can interact with the subsequent indica rice enzymatic hydrolysate, thereby enhancing the system's interfacial stability and inhibiting particle sedimentation.

[0015] Preferably, the cleaning in step A21 refers to: rinsing the mango peel with running water 2-3 times, then soaking it in a food-grade sodium hypochlorite solution with a mass fraction of 0.02%-0.05% for 3-5 minutes, followed by rinsing with purified water 2-3 times, and draining it to obtain the cleaned mango peel.

[0016] Preferably, in step A21, the mass ratio of the washed mango peel, fiber components, and water is 10:2-4:30-50.

[0017] Preferably, the grinding after pulping in step A21 refers to: using a high-shear disperser to pulp for 8-10 minutes at a speed of 4000-5000 rpm, repeating 2-3 times, followed by grinding with a colloid mill at a speed of 2800-3200 rpm 1-2 times, each time for 3-5 minutes.

[0018] Preferably, the mass ratio of fiber pulp, cellulase and pectinase in step A22 is 100:0.1-0.15:0.08-0.10.

[0019] Preferably, the conditions for the enzymatic hydrolysis reaction in step A22 include: a temperature of 45-50℃, a stirring speed of 200-400 rpm, and a stirring time of 30-40 min.

[0020] Preferably, the mass ratio of enzymatic hydrolysate to Lactobacillus plantarum in step A23 is 100:1-2.

[0021] Preferably, the cooling after heat treatment in step A23 refers to maintaining the temperature at 72-78°C for 3-4 minutes, and then cooling it to 36-38°C.

[0022] Preferably, the enzyme inactivation treatment in step A23 refers to maintaining the temperature at 85-90℃ for 3-5 minutes.

[0023] Preferably, the conditions for aroma capture in step A3 include: a temperature of 10-20℃ and a pressure of 50-60kPa.

[0024] Preferably, in step A4, shear emulsification refers to: at a temperature of 10... Shear emulsification for 2-3 minutes at 15℃ and 8000-10000 rpm.

[0025] Preferably, in step A4, spray drying refers to drying by controlling the feed rate to 400-500 mL / min, the inlet air temperature to 165-175℃, the outlet air temperature to 75-85℃, and the atomizer speed to 20000-25000 rpm.

[0026] Preferably, in step S1, the mass ratio of rice paste, activated fiber paste, α-amylase and β-glucanase is 100:40-50:0.1-0.2:0.02-0.05.

[0027] Preferably, the method for preparing the rice paste includes the following steps: B1. After crushing and sieving the rice, mix it evenly with water, add α-amylase, heat to 95-100℃ and stir for 30-40 minutes to obtain a gelatinized paste. B2. Lower the temperature of the gelatinized pulp to 58-62℃, add pullulanase for debranching, and obtain debranched pulp. B3. Keep the temperature constant, add glucoamylase to the debranched slurry for saccharification. When the DE value of the system reaches 19-21, perform enzyme inactivation treatment, centrifuge and take the supernatant to obtain rice slurry.

[0028] By adopting the above technical solution, indica rice is first treated with α-amylase to promote starch gelatinization and reduce the viscosity of the system; then, pullulanase is used to debranch the amylopectin to increase the amylose content; finally, glucoamylase is used to control saccharification, so that the DE value of the system is maintained at 19-21. This results in an indica rice paste with good fluidity, dispersibility and structural stability, and provides a suitable material basis for the loading and stability of subsequent aroma components.

[0029] Preferably, in step B1, the indica rice is indica rice with an amylose content of 20-25%; and the water is purified water that meets drinking water standards.

[0030] Preferably, in step B1, the mass ratio of indica rice, α-amylase, and water is 100:0.15-0.25:550-650.

[0031] Preferably, in step B1, the crushing and sieving refers to: using a hammer mill to crush the material for 20-30 minutes at room temperature and a speed of 2800-3200 rpm, and then passing it through an 80-100 mesh sieve.

[0032] Preferably, the mass ratio of gelatinized pulp to pullulanase in step B2 is 100:0.08-0.12.

[0033] Preferably, the debranching treatment in step B2 refers to: stirring and reacting for 70-80 minutes at a temperature of 58-62℃ and a rotation speed of 200-400 rpm.

[0034] Preferably, the mass ratio of debranched slurry to glucoamylase in step B3 is 100:0.06-0.1.

[0035] Preferably, in step B3, saccharification refers to stirring and reacting for 10-15 minutes at a temperature of 58-62℃ and a rotation speed of 300-400 rpm.

[0036] Preferably, the enzyme inactivation treatment in step B3 refers to: heating to 100-105℃ and holding at that temperature for 10-15 minutes.

[0037] Preferably, centrifugation in step B3 refers to centrifugation at a speed of 3000-4000 rpm for 10-15 minutes.

[0038] Preferably, the grinding in step S1 refers to grinding by a wet sand mill, grinding 2-3 times at a speed of 4000-4500 rpm.

[0039] Preferably, the reaction conditions in step S1 include: reacting for 6-8 minutes at a temperature of 68-72℃ and a rotation speed of 400-500 rpm.

[0040] Preferably, in step S1, enzyme inactivation and cooling refer to: heating to 85-90°C, maintaining for 2-3 minutes to inactivate the enzyme, and then cooling to 58-62°C using a plate cooler.

[0041] Preferably, in step S2, the mass ratio of liquefied rice slurry, glucoamylase, and first aroma slurry is 100:0.1-0.2:2-3.

[0042] Preferably, the saccharification temperature in step S2 is 58-62℃ and the saccharification time is 30-40 min.

[0043] Preferably, the reaction conditions in step S2 include: using a high-speed shearing machine to shear at a speed of 10000-12000 rpm for 80-90 seconds, then maintaining the temperature at 58-62℃ for saccharification for 100-120 minutes until the DE value is ≥90, and then raising the temperature of the system to 65-70℃.

[0044] Preferably, in step S3, the mass ratio of saccharified rice paste to the second aroma powder is 100:1.8-2.2.

[0045] Preferably, in step S3, shearing dispersion refers to shearing for 60-70 seconds at a rotation speed of 9000-10000 rpm.

[0046] Preferably, in step S3, thermal fusion refers to: transferring the system into the HTST thermal fusion module and maintaining it at a temperature of 82-90℃ for 20-30 seconds.

[0047] Preferably, in step S4, the secondary homogenization refers to: using a two-stage high-pressure homogenizer, setting the primary pressure to 20-30 MPa and the secondary pressure to 8-10 MPa for homogenization to obtain a homogenized slurry.

[0048] Preferably, sterilization in step S4 refers to: feeding the homogenized slurry into the UHT unit and sterilizing it for 6-10 seconds at a temperature of 120-140℃.

[0049] In summary, the present invention has the following beneficial effects: 1. This invention involves directional grading of mango raw materials to obtain activated fiber pulp, first aroma slurry, and second aroma powder. The mango peel and sieve fiber components are transformed into activated fiber pulp with structural stabilizing effect after enzymatic hydrolysis and fermentation. The aroma components are processed by aroma capture, separation, and compounding to form aroma carriers suitable for addition at different process stages, thereby reducing the loss of aroma and functional components during mango processing.

[0050] 2. This invention employs a staged aroma-enhancing process to effectively retain mango aroma components during product preparation, thereby improving the overall flavor quality of the product. Specifically, the first aroma slurry is added during the saccharification of liquefied rice milk at a specific DE value window, which facilitates a more stable dispersion of volatile aroma components within the system. The second aroma powder is added during subsequent mixing and heat-induced fusion stages, further supplementing and fixing the characteristic mango aroma. Through the synergistic effect of these two aroma components, the resulting mango rice milk possesses a more natural, harmonious, and lasting mango flavor.

[0051] 3. This invention effectively improves the dispersion and suspension stability of the product system through the synergistic effect of activated fiber pulp and indica rice enzymatic hydrolysis system. Specifically, the soluble dietary fiber, pectin degradation fragments, and extracellular polysaccharides produced during fermentation in the activated fiber pulp can interact with the dextrin and oligosaccharide components formed during the liquefaction, debranching, and saccharification of indica rice, thereby enhancing the interfacial stability of the system. This, in turn, inhibits problems such as sedimentation, stratification, and rough texture during storage, resulting in a more homogeneous and refined product system.

[0052] 4. This invention organically combines mango activated fiber components and aroma components with an indica rice enzymatic hydrolysis system to obtain a product with good stability, delicate taste and better flavor performance, thus having good industrial application value and market application prospects. Detailed Implementation

[0053] The present invention will be further described in detail below with reference to the embodiments.

[0054] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0055] The key raw materials used in this invention are sourced from the following sources: α-Amylase: Brand: NOVOZYMES, Model: Termoyl SC DS, Enzyme Activity: 3000U / g, Product Grade: Food Grade, CAS No.: 9000-90-2, Provided by NOVONESIS Flagship Store; β-glucanase: CAS No.: 9025-70-1, enzyme activity: 1500U / g, provided by Shanghai E. En Chemical Technology Co., Ltd.; Glucoamylase: Product No.: 093, Product Grade: Food Grade, Enzyme Activity: 100,000 U / g, CAS No.: 9032-08-0, Provided by Guangzhou Jinmanyuan Biotechnology Co., Ltd. Cellulase: Brand: Klonte, Enzyme activity 100,000 U / g, Product grade: Food grade, CAS number: 9012-54-8, Provided by Guangzhou Anrui Food Ingredients Co., Ltd. Pectinase: Brand: Zhengzhou Kangyuan, CAS No.: 9032-75-1, Enzyme Activity: 12000U / g, Application: Food additive, provided by Zhengzhou Kangyuan Chemical Products Co., Ltd. Lactobacillus plantarum: Brand: Blue Whale, Product Code: lj-2025102002, Active ingredient content: 10 billion CFU / g, provided by Shanxi Blue Whale Biotechnology Co., Ltd. Pullulanase: Brand: Fengtai, Enzyme Activity: 1000U / g, CAS No.: 9075-68-7, Provided by Shandong Fengtai Biotechnology Co., Ltd.

[0056] Examples 1-3 provide a method for preparing mango rice milk.

[0057] Example 1 The preparation method of mango-oriented processed products (activated fiber pulp, first aroma slurry, and second aroma powder) includes the following steps: A1. Control the mass ratio of mango pulp to water to be 1:1. After mixing the mango pulp and water, pulverize them for 2 minutes at 0℃ and 4000rpm using a colloid mill, and repeat 3 times to obtain mango pulp. Then, sieve it through a 40-mesh sieve to obtain the oversize and undersize components, which are the fiber component and aroma component, respectively. A21. Control the mass ratio of mango peel, fiber component and water after cleaning to 10:2:30. Rinse the mango peel twice with running water, then soak it in a 0.02% food-grade sodium hypochlorite solution for 5 minutes. Rinse it twice with purified water and drain to obtain the cleaned mango peel. Mix the cleaned mango peel and fiber component, add water, and use a high-shear disperser to pulp at 4000 rpm for 10 minutes. Repeat twice. Then grind it twice with a colloid mill at 2800 rpm for 3 minutes each time to obtain fiber pulp. A22. Control the mass ratio of fiber pulp, cellulase and pectinase to 100:0.1:0.10. Add cellulase and pectinase to fiber pulp. Adjust the pH of the system to 5.5 using a 10% citric acid solution. Stir the reaction at 45℃ and 200 rpm for 40 min. After the reaction is complete, the enzymatically hydrolyzed pulp is obtained. A23. Control the mass ratio of enzymatic hydrolysate to Lactobacillus plantarum to be 100:1. Keep the enzymatic hydrolysate at 72℃ for 4 min, then cool it to 36℃, add Lactobacillus plantarum, keep the temperature constant, and ferment for 4 h. Keep the fermented enzymatic hydrolysate at 85℃ for 5 min, then cool it to room temperature to obtain activated fiber pulp. A3. Aroma components are placed in a scraped film evaporator and aroma is captured and separated under the conditions of 10℃ and 50kPa to obtain volatile aroma fractions and deodorized slurry discharged from the bottom. A4. After mixing the volatile aroma fraction with 30% of the total deodorized slurry, shear emulsify for 3 minutes at 10℃ and 8000rpm to obtain the first aroma slurry; mix the remaining deodorized slurry with the activated fiber slurry, and dry using a spray dryer with the feed rate controlled at 400mL / min, the inlet air temperature at 165℃, the outlet air temperature at 75℃, and the atomizer speed at 20000rpm, and collect the dried powder to obtain the second aroma powder; The preparation method of rice paste includes the following steps: B1. Control the mass ratio of indica rice, α-amylase and water to 100:0.15:550. Use a hammer mill to grind the indica rice at room temperature and 2800 rpm for 30 minutes. After passing it through an 80-mesh sieve, mix it evenly with water, add α-amylase, heat to 95℃, and stir at 200 rpm for 40 minutes to obtain a gelatinized paste. B2. Control the mass ratio of gelatinized pulp to pullulanase to 100:0.08, lower the temperature of the gelatinized pulp to 58℃, add pullulanase, and stir the reaction at 58℃ and 200 rpm for 80 minutes to obtain debranched pulp. B3. Control the mass ratio of debranched slurry and glucoamylase to 100:0.06, keep the temperature constant, add glucoamylase to the debranched slurry, stir for 15 min at 58℃ and 300 rpm, when the DE value of the system reaches 19, raise the temperature to 100℃ and keep it for 15 min, centrifuge at 3000 rpm for 15 min, take the supernatant to obtain indica rice slurry; A method for preparing mango and rice milk includes the following preparation steps: S1. Control the mass ratio of indica rice slurry, activated fiber slurry, α-amylase and β-glucanase to be 100:40:0.2:0.02. Mix the indica rice slurry and activated fiber slurry and grind them three times at 4000 rpm using a wet sand mill. Adjust the pH of the system to 4.8 using a 10% citric acid solution. Add α-amylase and β-glucanase and react for 8 minutes at 68℃ and 400 rpm. After the reaction, raise the temperature to 85℃ and hold for 3 minutes to inactivate the enzymes. Then cool the mixture to 58℃ using a plate cooler to obtain liquefied rice slurry. S2. Control the mass ratio of liquefied rice slurry, glucoamylase and first aroma slurry to 100:0.1:3. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase and saccharify at 58℃ for 30 min. When the DE value reaches 35 during the online monitoring window, add the first aroma slurry and transfer to a high-speed shearing machine. Shear at 10000 rpm for 90 s, then maintain the temperature at 58℃ and continue saccharification for 100 min until the DE value is ≥90. Then raise the temperature of the system to 65℃ to obtain saccharified rice slurry. S3. Control the mass ratio of saccharified rice slurry and second aroma powder to 100:1.8. Mix the saccharified rice slurry and the second aroma powder, shear at 9000 rpm for 70 seconds, transfer the system to the HTST heat shock module, and heat shock fusion treatment at 82℃ for 30 seconds to obtain a mixed slurry. S4. Place the mixed slurry in a mixing tank and use a two-stage high-pressure homogenizer. Set the first stage pressure to 20MPa and the second stage pressure to 8MPa for homogenization to obtain a homogenized slurry. Send the homogenized slurry to a UHT unit and sterilize it at 120℃ for 10 seconds. Then, perform aseptic filling to obtain mango rice milk.

[0058] Example 2 The preparation method of mango-oriented processed products (activated fiber pulp, first aroma slurry, and second aroma powder) includes the following steps: A1. Control the mass ratio of mango pulp to water to be 1:1.5. After mixing the mango pulp and water, pulverize them for 1.5 minutes using a colloid mill at a temperature of 3℃ and a rotation speed of 4500rpm, and circulate the mixture 3 times to obtain mango pulp. Sieve the pulp through a 50-mesh sieve to obtain the oversize and undersize components, which are the fiber component and aroma component, respectively. A21. Control the mass ratio of mango peel, fiber component and water after cleaning to 10:3:40. Rinse the mango peel three times with running water, then soak it in a 0.04% food-grade sodium hypochlorite solution for 4 minutes. Rinse it three times with purified water and drain to obtain the cleaned mango peel. Mix the cleaned mango peel and fiber component, add water, and use a high-shear disperser to pulp at 4500 rpm for 9 minutes. Repeat this process three times. Then grind it twice with a colloid mill at 3000 rpm for 4 minutes each time to obtain the fiber pulp. A22. Control the mass ratio of fiber pulp, cellulase and pectinase to 100:0.12:0.09. Add cellulase and pectinase to fiber pulp, adjust the pH of the system to 6 with 10% citric acid solution, and stir the reaction at 48℃ and 300 rpm for 35 min. After the reaction is completed, the enzymatic pulp is obtained. A23. Control the mass ratio of enzymatic hydrolysate and Lactobacillus plantarum to 100:1.5. Keep the enzymatic hydrolysate at 75℃ for 3.5 min, then cool it to 37℃, add Lactobacillus plantarum, keep the temperature and rotation speed constant, and ferment for 3 h. After fermentation, keep the enzymatic hydrolysate at 88℃ for 4 min to inactivate the enzyme, and then cool it to room temperature to obtain activated fiber pulp. A3. The aroma components are placed in a scraped film evaporator and the aroma is captured and separated under the conditions of 15℃ and 55kPa to obtain volatile aroma fractions and deodorized slurry discharged from the bottom. A4. After mixing the volatile aroma fraction with 40% of the total deodorized slurry, shear emulsify for 2.5 min at 12℃ and 9000 rpm to obtain the first aroma slurry; mix the remaining deodorized slurry with the activated fiber slurry, and dry using a spray dryer with the feed rate controlled at 450 mL / min, the inlet air temperature at 170℃, the outlet air temperature at 80℃, and the atomizer speed at 22500 rpm, and collect the dried powder to obtain the second aroma powder; The preparation method of rice paste includes the following steps: B1. Control the mass ratio of indica rice, α-amylase and water to 100:0.2:600. Use a hammer mill to grind the indica rice at room temperature and 3000 rpm for 25 minutes. After passing it through a 90-mesh sieve, mix it evenly with water, add α-amylase, heat to 98℃, and stir at 250 rpm for 35 minutes to obtain a gelatinized paste. B2. Control the mass ratio of gelatinized pulp to pullulanase to 100:0.1, lower the temperature of the gelatinized pulp to 60℃, add pullulanase, and stir the reaction at 60℃ and 300 rpm for 75 minutes to obtain debranched pulp. B3. Control the mass ratio of debranched slurry to glucoamylase to 100:0.08, keep the temperature constant, add glucoamylase to debranched slurry, stir and react for 12.5 min at 60℃ and 350 rpm. When the DE value of the system reaches 20, raise the temperature to 103℃ and keep it at that temperature for 12.5 min. Centrifuge at 3500 rpm for 12.5 min, take the supernatant to obtain indica rice slurry. A method for preparing mango and rice milk includes the following preparation steps: S1. Control the mass ratio of indica rice slurry, activated fiber slurry, α-amylase and β-glucanase to be 100:45:0.15:0.025. Mix the indica rice slurry and activated fiber slurry and grind them three times in a wet sand mill at 4250 rpm. Adjust the pH of the system to 5 using a 10% citric acid solution. Add α-amylase and β-glucanase and react for 7 min at 70℃ and 450 rpm. After the reaction, raise the temperature to 88℃ and hold for 2.5 min to inactivate the enzymes. Then cool the mixture to 60℃ using a plate cooler to obtain liquefied rice slurry. S2. Control the mass ratio of liquefied rice slurry, glucoamylase and first aroma slurry to 100:0.15:2.5. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase and saccharify at 60℃ for 35 min. When the DE value reaches 40 during the online monitoring window, add the first aroma slurry and transfer to a high-speed shearing machine. Shear at 11000 rpm for 85 s, then maintain the temperature at 60℃ and continue saccharification for 110 min until the DE value is ≥90. Then raise the temperature of the system to 67℃ to obtain saccharified rice slurry. S3. Control the mass ratio of saccharified rice slurry and second aroma powder to 100:2. Mix the saccharified rice slurry and second aroma powder, shear at 9500 rpm for 65s, transfer the system to the HTST heat shock module, and perform heat shock fusion treatment at 86℃ for 25s to obtain a mixed slurry. S4. Place the mixed slurry in a mixing tank and use a two-stage high-pressure homogenizer, setting the first stage pressure to 25MPa and the second stage pressure to 9MPa for homogenization to obtain a homogenized slurry. Send the homogenized slurry into a UHT unit and sterilize it at a temperature of 130℃ for 8 seconds. Then, perform aseptic filling to obtain mango rice milk.

[0059] Example 3 The preparation method of mango-oriented processed products (activated fiber pulp, first aroma slurry, and second aroma powder) includes the following steps: A1. Control the mass ratio of mango pulp to water to be 1:2. After mixing the mango pulp and water, pulverize them for 1 minute using a colloid mill at a temperature of 5℃ and a speed of 5000rpm, and repeat 3 times to obtain mango pulp. Then, sieve it through a 60-mesh sieve to obtain the oversize and undersize components, which are the fiber component and the aroma component, respectively. A21. Control the mass ratio of mango peel, fiber component and water after cleaning to 10:4:50. Rinse the mango peel three times with running water, then soak it in a 0.05% food-grade sodium hypochlorite solution for 3 minutes. Rinse it three times with purified water and drain to obtain the cleaned mango peel. Mix the cleaned mango peel and fiber component, add water, and use a high-shear disperser to pulp at 5000 rpm for 8 minutes. Repeat this process three times. Then grind it once with a colloid mill at 3200 rpm for 5 minutes each time to obtain the fiber pulp. A22. Control the mass ratio of fiber pulp, cellulase and pectinase to 100:0.15:0.08. Add cellulase and pectinase to fiber pulp. Adjust the pH of the system to 6.6 using a 10% citric acid solution. Stir the reaction at 50℃ and 400 rpm for 30 minutes. After the reaction is complete, the enzymatically hydrolyzed pulp is obtained. A23. Control the mass ratio of enzymatic hydrolysate and Lactobacillus plantarum to 100:2. Keep the enzymatic hydrolysate at 78℃ for 3 minutes, then cool it to 38℃. Add Lactobacillus plantarum and keep the temperature and rotation speed constant for 2 hours. After fermentation, keep the enzymatic hydrolysate at 90℃ for 3 minutes to inactivate the enzyme, and then cool it to room temperature to obtain activated fiber pulp. A3. The aroma components are placed in a scraped film evaporator and the aroma is captured and separated under the conditions of 20℃ and 60kPa to obtain volatile aroma fractions and deodorized slurry discharged from the bottom. A4. After mixing the volatile aroma fraction with 50% of the total deodorized slurry, shear emulsify it for 2 minutes at 15℃ and 10000rpm to obtain the first aroma slurry; mix the remaining deodorized slurry with the activated fiber slurry, and dry it using a spray dryer with the feed rate controlled at 500mL / min, the inlet air temperature at 175℃, the outlet air temperature at 85℃, and the atomizer speed at 25000rpm. Collect the dried powder to obtain the second aroma powder. The preparation method of rice paste includes the following steps: B1. Control the mass ratio of indica rice, α-amylase and water to 100:0.25:650. Use a hammer mill to grind the indica rice at room temperature and 3200 rpm for 20 minutes. After passing it through a 100-mesh sieve, mix it evenly with water, add α-amylase, heat to 100℃, and stir at 300 rpm for 30 minutes to obtain a gelatinized paste. B2. Control the mass ratio of gelatinized pulp to pullulanase to 100:0.12, lower the temperature of the gelatinized pulp to 62℃, add pullulanase, and stir the reaction at 62℃ and 400 rpm for 70 minutes to obtain debranched pulp. B3. Control the mass ratio of debranched slurry and glucoamylase to 100:0.1, keep the temperature constant, add glucoamylase to debranched slurry, stir for 10 min at 62℃ and 400 rpm, when the DE value of the system reaches 21, raise the temperature to 105℃ and keep it at 10 min, centrifuge at 4000 rpm for 10 min, take the supernatant to obtain indica rice slurry; A method for preparing mango and rice milk includes the following preparation steps: S1. Control the mass ratio of rice slurry, activated fiber slurry, α-amylase and β-glucanase to 100:50:0.1:0.05. Mix the rice slurry and activated fiber slurry and grind them twice in a wet sand mill at 4500 rpm. Adjust the pH of the system to 5.5 with a 10% citric acid solution. Add α-amylase and β-glucanase and react for 6 min at 72℃ and 500 rpm. After the reaction, raise the temperature to 90℃ and hold for 2 min to inactivate the enzymes. Then cool the mixture to 62℃ using a plate cooler to obtain liquefied rice slurry. S2. Control the mass ratio of liquefied rice slurry, glucoamylase and first aroma slurry to 100:0.2:2. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase and saccharify at 62℃ for 40 min. When the DE value reaches 45 during the online monitoring window, add the first aroma slurry and transfer to a high-speed shearing machine. Shear at 12000 rpm for 80 s, then maintain the temperature at 62℃ and continue saccharification for 120 min until the DE value is ≥90. Then raise the temperature of the system to 70℃ to obtain saccharified rice slurry. S3. Control the mass ratio of saccharified rice slurry and second aroma powder to 100:2.2. Mix the saccharified rice slurry and the second aroma powder, shear at 10000 rpm for 60s, transfer the system to the HTST heat shock module, and heat shock fusion treatment at 90℃ for 20s to obtain the mixed slurry. S4. Place the mixed slurry in a mixing tank and use a two-stage high-pressure homogenizer. Set the first stage pressure to 30MPa and the second stage pressure to 10MPa for homogenization to obtain a homogenized slurry. Send the homogenized slurry to a UHT unit and sterilize it at 140℃ for 6 seconds. Then, perform aseptic filling to obtain mango rice milk.

[0060] To verify the overall performance of the mango and rice milk in Examples 1-3 of this invention, the inventors set up Comparative Examples 1-5, as follows: Comparative Example 1 The difference between this comparative example and Example 1 is that in the original step S1, the rice paste is replaced with the gelatinized paste in step B1, while the remaining steps and raw materials are the same as in Example 1. S1. Control the mass ratio of gelatinized pulp, activated fiber pulp, α-amylase and β-glucanase to be 100:40:0.2:0.02. Mix the gelatinized pulp and activated fiber pulp and grind them three times in a wet sand mill at 4000 rpm. Adjust the pH of the system to 4.8 with a 10% citric acid solution. Add α-amylase and β-glucanase and react for 8 minutes at 68℃ and 400 rpm. After the reaction, raise the temperature to 85℃ and hold for 3 minutes to inactivate the enzymes. Then cool the mixture to 58℃ using a plate cooler to obtain liquefied rice slurry.

[0061] Comparative Example 2 The difference between this comparative example and Example 1 is that steps A22 and A23 are deleted, and the fiber pulp obtained in step A21 is directly added to step S1. The remaining steps and raw materials are the same as in Example 1. S1. Control the mass ratio of rice slurry, fiber slurry, α-amylase, and β-glucanase to be 100:40:0.2:0.02. Mix the rice slurry and fiber slurry and grind them three times at 4000 rpm using a wet sand mill. Adjust the pH of the system to 4.8 using a 10% citric acid solution. Add α-amylase and β-glucanase and react for 8 minutes at 68℃ and 400 rpm. After the reaction, raise the temperature to 85℃ and hold for 3 minutes to inactivate the enzymes. Then cool the mixture to 58℃ using a plate cooler to obtain liquefied rice slurry.

[0062] Comparative Example 3 The difference between this comparative example and Example 1 is that in the original step S2, the first aroma slurry is added before the start of saccharification, while the remaining steps and raw materials are the same as in Example 1. S2. Control the mass ratio of liquefied rice slurry, glucoamylase and first aroma slurry to 100:0.1:3. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase and first aroma slurry in sequence, and saccharify at 58℃ for 30 minutes. Transfer to a high-speed shearing machine and shear at 10000rpm for 90 seconds. Then continue to maintain the temperature at 58℃ for 100 minutes until the DE value is ≥90. Then raise the temperature of the system to 65℃ to obtain saccharified rice slurry.

[0063] Comparative Example 4 The difference between this comparative example and Example 1 is that in the original step S2, the first aroma slurry was added after the DE value was ≥90, while the remaining steps and raw materials were the same as in Example 1. S2. Control the mass ratio of liquefied rice slurry, glucoamylase and first aroma slurry to 100:0.1:3. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase and saccharify at 58℃ for 30 minutes. When the online monitoring DE value is ≥90, add the first aroma slurry and transfer to a high-speed shearing machine. Shear at 10000rpm for 90s and raise the temperature of the system to 65℃ to obtain saccharified rice slurry.

[0064] Comparative Example 5 The difference between this comparative example and Example 1 is that steps A3 and A4 are deleted, and the mango pulp from step A1 is directly added to step S3. The remaining steps and raw materials are the same as in Example 1. S2. Control the mass ratio of liquefied rice slurry and glucoamylase to 100:0.1. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase and saccharify at 58℃ for 130 min. After the DE value is ≥90, raise the temperature of the system to 65℃ to obtain saccharified rice slurry. S3. Control the mass ratio of saccharified rice slurry and mango pulp to 100:1.8. Mix the saccharified rice slurry and mango pulp, shear at 9000 rpm for 70 seconds, transfer the system to the HTST heat shock module, and perform heat shock fusion treatment at 82℃ for 30 seconds to obtain a mixed slurry.

[0065] Performance testing 1. Suspension stability (centrifugal sedimentation rate) The tests were conducted according to the national standard GB / T31121-2014 "Fruit and Vegetable Juices and Their Beverages". 50 mL of each sample was placed in a centrifuge tube with a screw cap, and allowed to stand at 25°C for 30 min to equilibrate. Then, the tubes were centrifuged at 3000 rpm for 10 min. After centrifugation, the volume of the supernatant (V1) and the total sample volume (V0) were recorded, and the sedimentation rate was calculated: Sedimentation rate (%) = V1 / V0 × 100. A lower sedimentation rate indicates better suspension stability of the system.

[0066] 2. Stability during static storage (stratification index) The test was conducted according to the national standard GB / T29602-2013 "Solid Beverages". The sample was placed in a transparent glass bottle (height H, total volume 200mL) and stored at 25℃ for 30 days. After the storage period, the height h of the stratification interface (from the bottom of the bottle to the stratification interface) was measured, and the stratification index was calculated: stratification index (%) = h / H × 100; the lower the stratification index, the more homogeneous and stable the long-term storage system is.

[0067] 3. Apparent viscosity The test was conducted according to the national standard GB / T22235-2008 "Determination of Viscosity of Liquids", using a 40mm flat plate clamp, at 25℃, in the range of 0.1-100s. -1 Flow scanning was performed within the shear rate range, and the apparent viscosity was measured using a rotational rheometer. The higher the apparent viscosity, the better the taste of the product.

[0068] 4. Aroma retention rate Take 10 mL of each sample and perform headspace solid-phase microextraction-gas chromatography detection before and after UHT sterilization. Select the total peak area A0 (before sterilization) and A1 (after sterilization) of the characteristic volatile aroma substances of mango and calculate the aroma retention rate: aroma retention rate (%) = A1 / A0×100; the higher the aroma retention rate, the better the process protects the natural aroma of mango.

[0069] 5. Sensory evaluation The sensory evaluation was conducted in accordance with the national standard GB / T16860-1997 "Sensory Analysis Methods - Texture Profile Inspection". A sensory evaluation team of 10 professionally trained personnel conducted blind evaluations of the samples. The evaluation items included five dimensions: uniformity of appearance, suspension stability, smoothness of texture, intensity of mango aroma, and overall flavor harmony. Each dimension was scored from 0 to 10, with 0 being the worst and 10 being the best. The average of each dimension was taken and then weighted to obtain the overall sensory score (out of 10): Overall Sensory Score = Σ (Score of each item × Weight). In this embodiment, each item had the same weight, and a simple arithmetic mean was used.

[0070] The test results are shown in Table 1 below.

[0071] Table 1 Performance test data of Examples 1-3 and Comparative Examples 1-5

[0072] As shown in Table 1, the mango rice milk prepared in Examples 1-3 of this invention all exhibited excellent suspension stability, viscosity palatability, and aroma retention, and their overall performance was significantly better than that of Comparative Examples 1-5.

[0073] Data from Example 1 and Comparative Example 1 show that Comparative Example 1 omitted the debranching and controlled saccharification steps in the preparation of indica rice paste, and directly used gelatinized paste in subsequent compounding. Due to the high amylopectin content, loose structure, and uneven particle distribution in the gelatinized paste, it is difficult to form a stable continuous phase that matches the activated fiber paste, resulting in a significant increase in its centrifugal sedimentation rate and stratification index, and a decrease in apparent viscosity, aroma retention rate, and sensory score.

[0074] As shown by the data from Example 1 and Comparative Example 2, Comparative Example 2 omitted the enzymatic hydrolysis and fermentation steps of the fiber pulp. The unmodified fiber structure was dense, the particles were large, and the surface hydrophilicity was weak. It was incompatible with the rice pulp and saccharification system, which led to a significant increase in sedimentation and a marked increase in the stratification index. In terms of sensory characteristics, it was characterized by coarse particles and an unrefined taste. At the same time, the interfacial instability of the coarse fiber particles also led to a decrease in the aroma retention rate.

[0075] As shown by the data from Example 1 and Comparative Example 3, in Comparative Example 3, the first aroma slurry was added before saccharification. At this time, the starch had not been fully hydrolyzed and a suitable oligosaccharide matrix environment could not be formed, which resulted in the aroma not being effectively embedded in the saccharification product to form a stable complex structure. This led to a decrease in aroma retention rate, significant aroma decay after heat processing, and uneven system structure, resulting in stratification and viscosity fluctuations. In the sensory evaluation, the flavor harmony was reduced.

[0076] As can be seen from the data shown in Example 1 and Comparative Example 4, in Comparative Example 4, the first aroma slurry was added only when the DE value was ≥90. At this time, the oligosaccharide structure in the system had solidified and could no longer combine with the aroma components, resulting in a significant decrease in aroma retention. At the same time, due to the lack of composite structure support, the system suspension decreased and the stratification increased.

[0077] Data from Example 1 and Comparative Example 5 show that Comparative Example 5 did not perform targeted capture and grading of mango aroma components. Volatile aroma components are easily lost during the later stages of saccharification, heat shock fusion, homogenization, and UHT sterilization, resulting in decreased aroma retention, apparent viscosity, and storage stability, and poor overall flavor harmony.

[0078] This specific embodiment is merely an explanation of the present invention and is not intended to limit the invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A method for preparing mango and rice milk, characterized in that, The preparation steps include the following: S1. After mixing and grinding the activated fiber pulp and rice pulp, adjust the pH of the system to 4.8-5.5, add α-amylase and β-glucanase to react, and after the reaction is completed, inactivate the enzymes and cool to obtain liquefied rice pulp. S2. Transfer the liquefied rice slurry to a constant temperature saccharification tank, add glucoamylase to start saccharification, and when the DE value reaches the window period of 35-45 as monitored online, add the first aroma slurry, and after high-speed shear mixing, continue saccharification until the DE value is ≥90 to obtain saccharified rice slurry. S3. Mix the saccharified rice slurry and the second aroma powder, shear and disperse them, and then perform a heat shock fusion treatment to obtain a mixed slurry; S4. Place the mixed slurry in a mixing tank, and after two-stage homogenization, sterilization and aseptic filling, mango rice milk is obtained. The activated fiber pulp, the first aroma slurry, and the second aroma powder are obtained from mangoes through a directional processing technology.

2. The method for preparing mango rice milk according to claim 1, characterized in that, The directional processing technology includes the following steps: A1. Mix mango pulp and water and then crush them to obtain mango pulp. Sieve the pulp through a 40-60 mesh sieve to obtain the oversize and undersize components, which are the fiber component and aroma component, respectively. A2. After washing the mango peel, mix it with the fiber components, add water and pulp, then enzymatically hydrolyze and ferment to obtain activated fiber pulp; A3. Place the aroma components in a scraped film evaporator for aroma capture and separation to obtain volatile aroma fractions and deodorized slurry discharged from the bottom; A4. Mix the volatile aroma fraction with 30-50% of the total deodorized pulp, then shear and emulsify to obtain the first aroma slurry; mix the remaining deodorized pulp with the activated fiber pulp, and spray dry to obtain the second aroma powder.

3. The method for preparing mango rice milk according to claim 2, characterized in that, Step A2 specifically involves: A21. After washing the mango peel, mix it with the fiber components, add water, and then grind it to obtain fiber pulp. A22. Add cellulase and pectinase to the fiber pulp, adjust the pH of the system to 5.5-6.6, carry out the enzymatic hydrolysis reaction, and after the reaction is completed, the enzymatically hydrolyzed pulp is obtained. A23. After heat treatment, the enzymatically hydrolyzed pulp is cooled, and Lactobacillus plantarum is added. The temperature and rotation speed are kept constant, and fermentation is carried out for 2-4 hours. After the fermentation, the enzymatically hydrolyzed pulp is inactivated by enzyme inactivation treatment and cooled to room temperature to obtain activated fiber pulp.

4. The method for preparing mango rice milk according to claim 3, characterized in that, In step A21, the mass ratio of mango peel, fiber components, and water is 10:2-4:30-50.

5. The method for preparing mango rice milk according to claim 1, characterized in that, The method for preparing the rice paste includes the following steps: B1. After crushing and sieving the rice, mix it evenly with water, add α-amylase, heat to 95-100℃ and stir for 30-40 minutes to obtain a gelatinized paste. B2. Lower the temperature of the gelatinized pulp to 58-62℃, add pullulanase for debranching, and obtain debranched pulp. B3. Keep the temperature constant, add glucoamylase to the debranched slurry for saccharification. When the DE value of the system reaches 19-21, perform enzyme inactivation treatment, centrifuge and take the supernatant to obtain rice slurry.

6. The method for preparing mango rice milk according to claim 5, characterized in that, In step B1, the mass ratio of indica rice, α-amylase, and water is 100:0.15-0.25:550-650.

7. The method for preparing mango rice milk according to claim 5, characterized in that, In step B2, the mass ratio of gelatinized pulp to pullulanase is 100:0.08-0.

12.

8. The method for preparing mango rice milk according to claim 5, characterized in that, In step B3, the mass ratio of debranched slurry to glucoamylase is 100:0.06-0.

1.

9. The method for preparing mango rice milk according to claim 1, characterized in that, In step S1, the mass ratio of rice paste, activated fiber paste, α-amylase and β-glucanase is 100:40-50:0.1-0.2:0.02-0.

05.

10. The method for preparing mango rice milk according to claim 1, characterized in that, In step S2, the mass ratio of liquefied rice slurry, glucoamylase, and the first aroma slurry is 100:0.1-0.2:2-3.

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