Formula clean rice milk and method of making same

Abstract

The application discloses a formula clean rice milk and a preparation method thereof. The formula comprises milk and rice. Advantages are as follows: the scheme does not need to add essence and artificial synthetic raw materials, rice protein and milk protein are cooperated, and through optimization of raw material ratio, nutrition and flavor are stably realized.

Description

Technical Field

[0001] This invention relates to the field of dairy products, and in particular to a clean rice milk formula and its preparation method. Background Technology

[0002] Existing rice milk products often rely on adding flavorings or stabilizers to adjust the taste and product stability. Current processes often involve grinding the rice into a paste, storing it temporarily, and then processing it separately, which can easily lead to the rice paste separating and settling, and the rice milk and milk flavors not blending together. Summary of the Invention

[0003] To address the above problems, this invention provides a clean rice milk formula and its preparation method.

[0004] The invention aims to achieve the following: a clean rice milk formula, comprising: milk and rice.

[0005] Furthermore, it also includes white sugar and edible salt.

[0006] Furthermore, the milk is raw milk.

[0007] Furthermore, by weight, use 800-850 parts raw milk, 50-60 parts rice, 10-20 parts white sugar, and 0.1-0.3 parts edible salt, and bring the volume to 1000 parts with purified water.

[0008] A method for preparing a clean rice milk formula involves mixing rice into rice milk and then mixing it with raw milk.

[0009] Furthermore, the method for preparing rice slurry includes the following steps: washing rice: pour the weighed rice into a rice washing tank and add water to wash it; soaking rice: add baking soda to soak the rice, change the water to rinse off the baking soda, and keep only the rice grains; grinding rice: grind the rice into rice slurry.

[0010] Furthermore, soaking the rice: add baking soda at a concentration of 0.1%-0.15% and soak the rice at a water-to-rice ratio of 4-5:1 for 4-5 hours; the final water absorption rate of the soaked rice should be 130%-160%, and the rice grains should be able to be broken by hand with a white core.

[0011] Furthermore, the preparation method includes the following steps: (1) Feeding: Raw milk is heated in a feeding tank, and white sugar and edible salt are added online and circulated for shearing; (2) Cooking the slurry: The mixing tank is turned on and stirred continuously. The rice slurry is pumped into the chemical tank, sheared, and then heated and kept warm to cook the slurry. The slurry is then pumped into the mixing tank. (3) Standardization: Mixing and volume determination in the batching tank; (4) Temporary storage of ingredients; (5) Homogeneous; (6) Sterilization; (7) Cooling: Outlet temperature ≤ 6℃; (8) Filling.

[0012] Furthermore, the preparation method includes the following steps: (1) Feeding: Raw milk is heated to 45-55℃ in a feeding tank, and white sugar and edible salt are added online and sheared for 5 minutes. (2) Cooking the slurry: The mixing tank is turned on and stirred continuously. The rice slurry is pumped into the chemical tank, and the temperature is raised to 89-93℃ after shearing at 90% frequency. After cooking for 30 minutes, the slurry is pumped into the mixing tank. (3) Standardization: Stir the ingredients in the mixing tank for 5 minutes to mix the raw and auxiliary materials, and determine the volume according to the internal control indicators. The determined volume shall not exceed 3% of the planned amount.

[0013] Furthermore, the preparation method includes the following steps: (4) Temporary storage of ingredients: After adjusting the volume, temporarily store the ingredients; temperature 10-18℃, storage time ≤2h; (5) Homogenization: Homogenization; temperature 60-70℃, homogenization pressure 20-25MPa; first-stage pressure + second-stage pressure; (6) Sterilization: The critical limit for sterilization temperature is 123±2℃, the operating limit for sterilization temperature is 123±1℃, the sterilization time is 15-20s, and the flow rate is 5500-6000L / h; (7) Cooling: outlet temperature ≤ 6℃, storage time before loading ≤ 12h, storage temperature ≤ 6℃, stirring frequency 50%, stirring for 2min every 30min; (8) Filling: The temperature of the filled product is ≤10℃; (9) Storage: The product must be placed in a refrigerated truck within 30 minutes. The temperature of the cold storage is 0℃-6℃. Wait until the temperature of the product center drops to 2℃-6℃.

[0014] Advantages of this invention: This solution does not require the addition of flavorings or artificial synthetic ingredients. It uses rice protein and milk protein in synergy and achieves dual stability of nutrition and flavor by optimizing the ratio of raw materials.

[0015] This solution uses a colloid mill to pre-treat rice, and the ground rice slurry is quickly blended with milk to improve the uniformity of raw material dispersion. A shearing process is also used to further refine the liquid particles, further improving the smoothness of the product and ensuring that the finished product has a smooth taste and no sediment. The process efficiency is higher than that of existing technologies, the process steps are clearly quantified, and it can be industrialized.

[0016] This solution utilizes dual-protein combination, optimized formulation, and synergistic process to replace stabilizers, aligning with health-conscious consumption trends, reducing production costs, and ensuring product stability. Attached Figure Description

[0017] Figure 1 This is a physical image of Example 3.

[0018] Figure 2 The image shown is of the actual object in Comparative Example 2. Detailed Implementation

[0019] The present invention will be further described below with reference to specific embodiments: Unless otherwise specified, the experimental methods used in the following implementation examples are all conventional methods; the materials and reagents used are all commercially available unless otherwise specified.

[0020] Example 1, see attached document Figure 1-2 A clean rice milk formula, the formula includes: milk and rice.

[0021] A clean rice milk formula also includes white sugar and edible salt.

[0022] A clean rice milk formula, wherein the milk is raw milk.

[0023] A clean rice-milk formula, by weight, consists of 800-850 parts raw milk, 50-60 parts rice, 10-20 parts white sugar, and 0.1-0.3 parts edible salt, diluted to 1000 parts with purified water.

[0024] A formula of clean rice milk, the rice including indica rice, japonica rice and glutinous rice.

[0025] A clean rice milk formula, the rice including jasmine rice and white rice.

[0026] Example 2, see attached document Figure 1-2 A method for preparing a clean rice milk formula involves mixing rice into rice milk and then mixing it with raw milk.

[0027] A method for preparing a clean rice milk formula, the method for preparing rice milk includes the following steps: washing rice: pouring the weighed rice into a rice washing tank and adding water for washing; soaking rice: adding baking soda to soak the rice, changing the water to rinse off the baking soda, leaving only the rice grains; grinding rice: grinding the rice into rice milk.

[0028] A method for preparing a clean rice milk formula involves grinding rice into a paste using a colloid mill and continuously pumping it into a mixing tank.

[0029] A method for preparing a clean rice milk formula involves soaking the rice: adding baking soda at a concentration of 0.1%-0.15% with a water-to-rice ratio of 4-5:1 for 4-5 hours; the final water absorption rate is 130%-160%, the rice grains can be easily broken by hand, and the core is white. In existing technologies, rice soaking often relies on natural soaking or simply adding water, making it difficult to control the starch gelatinization and aroma release of the rice. This method uses baking soda to gently alkalize the rice during soaking, breaking the hydrogen bonds between rice starch molecules, loosening the starch crystal structure, allowing the natural aroma substances encased within the rice grains to be fully released, and softening the rice's hardness. This ensures a smooth, particle-free rice milk after milling, while avoiding chemical residues, balancing taste and safety. Furthermore, the parameters are clearly quantifiable, allowing for industrial replication, and preserving the natural aroma and nutrients of the rice.

[0030] A method for preparing clean rice milk formula solves the industry pain points of rice milk becoming thick, losing its rice aroma, and separating particles during low-temperature storage at 0-6℃, and improves the problem of rice milk products experiencing taste degradation and severe powderiness during shelf life.

[0031] A method for preparing a clean rice milk formula, comprising the following steps: (1) Feeding: Raw milk is heated in a feeding tank, and white sugar and edible salt are added online and circulated for shearing; (2) Cooking the slurry: The mixing tank is turned on and stirred continuously. The rice slurry is pumped into the chemical tank, sheared, and then heated and kept warm to cook the slurry. The slurry is then pumped into the mixing tank. (3) Standardization: Mixing and volume determination in the batching tank; (4) Temporary storage of ingredients; (5) Homogeneous; (6) Sterilization; (7) Cooling: Outlet temperature ≤ 6℃; (8) Filling.

[0032] A method for preparing a clean rice milk formula, comprising the following steps: (1) Preparation: Raw milk is heated to 45-55℃ in the preparation tank, and white sugar and edible salt are added online. The mixture is circulated and sheared for 5 minutes. 45-55℃ is used as the starting point for heating to reduce the loss of rice aroma. Combined with segmented temperature control during cooking, the rice gelatinization temperature curve is improved so that the rice is fully gelatinized and the shelf life is avoided. Through segmented temperature adjustment and raw material ratio optimization, and strict control of protein index, the dual stability of nutrition and flavor is achieved. (2) Cooking the slurry: The mixing tank is turned on and stirred continuously. The rice slurry is pumped into the chemical tank, and the temperature is raised to 89-93℃ after shearing at 90% frequency. After cooking for 30 minutes, the slurry is pumped into the mixing tank. (3) Standardization: Stir the ingredients in the mixing tank for 5 minutes to mix the raw and auxiliary materials, and determine the volume according to the internal control indicators. The determined volume shall not exceed 3% of the planned amount.

[0033] A method for preparing a clean rice milk formula, comprising the following steps: (4) Temporary storage of ingredients: After adjusting the volume, temporarily store the ingredients; temperature 10-18℃, storage time ≤2h; (5) Homogenization: Homogenization; temperature 60-70℃, homogenization pressure 20-25MPa; first-stage pressure + second-stage pressure; (6) Sterilization: The critical limit for sterilization temperature is 123±2℃, the operating limit for sterilization temperature is 123±1℃, the sterilization time is 15-20s, and the flow rate is 5500-6000L / h; (7) Cooling: outlet temperature ≤ 6℃, storage time before loading ≤ 12h, storage temperature ≤ 6℃, stirring frequency 50%, stirring for 2min every 30min; (8) Filling: The temperature of the filled product is ≤10℃; (9) Storage: The product must be placed in a refrigerated truck within 30 minutes. The temperature of the cold storage is 0℃-6℃. Wait until the temperature of the product center drops to 2℃-6℃.

[0034] Example 3: A clean rice milk formula, with the following ingredients: 800 kg of raw milk, 50 kg of fragrant rice, 15 kg of white sugar, 0.25 kg of edible salt, and the remainder is diluted with purified water to a final volume of 1000 kg. The preparation method is as follows: (1) Washing rice: Pour the weighed rice into the rice washing tank and add water to wash it. Washing effect: Wash the rice until there is no obvious dirty water color; (2) Soaking rice: Add baking soda at a concentration of 0.12% to soak the rice. The ratio of water to rice is 5:1. Soak for 5 hours. The rice grains can be broken by hand and the core is white. Change the water and rinse off the baking soda, leaving only the rice grains. (3) Rice grinding: The rice is ground into a paste using a colloid mill and continuously pumped into the mixing tank; (4) Feeding: Heat raw milk to 50°C, add white sugar and salt online, and circulate and shear for 5 minutes; (5) Cooking the slurry: The mixing tank is turned on and stirred continuously. The rice slurry is pumped into the chemical tank, and the temperature is raised to 91°C after shearing at 90% frequency. After cooking for 30 minutes, the slurry is pumped into the mixing tank. (6) Standardization: Stir the ingredients in the mixing tank for 5 minutes to mix the raw and auxiliary materials, and determine the volume according to the internal control indicators. The determined volume shall not exceed 3% of the planned amount. Take samples to test the physicochemical indicators. (7) Temporary storage of ingredients: After volume adjustment, the ingredients shall be temporarily stored at 15℃ for ≤2h; (8) Homogenization: Homogenization temperature 65℃, homogenization pressure 23MPa, first-stage pressure + second-stage pressure; (9) Sterilization: The critical limit for sterilization temperature is 123±2℃, the operating limit for sterilization temperature is 123±1℃, the sterilization time is 18s, and the flow rate is 5700L / h.

[0035] (10) Cooling: Outlet temperature ≤6℃, storage time ≤12h, storage temperature ≤6℃, stirring frequency 50%, stirring for 2min every 30min.

[0036] (11) Filling: The temperature of the filled product is ≤10℃.

[0037] (12) Warehousing: The product must be placed in a refrigerated truck within 30 minutes. The temperature of the cold storage is 0℃-6℃. The product can only be shipped after the core temperature drops to 2℃-6℃ and the finished product indicators are qualified.

[0038] The difference between Comparative Example 1 and Example 3 is that white rice is used instead of fragrant rice.

[0039] The difference between Comparative Example 2 and Example 3 is that a colloid mill was not used for grinding the slurry.

[0040] The difference between Comparative Example 3 and Example 3 is that no table salt was added.

[0041] Taste and stability comparisons are shown in Table 1, with actual product photos for reference. Figure 1 and 2 .

[0042] Table 1 Comparison of taste and stability project taste Shelf life status Example 3 Harmonious aroma of rice and frankincense No water separation, no precipitation, no stratification Comparative Example 1 The rice lacks aroma No water separation, no precipitation, no stratification Comparative Example 2 It has a noticeable powdery feel A small amount of water separation in the upper layer Comparative Example 3 The overall flavor was bland. No water separation, no precipitation, no stratification

[0043] In this embodiment, the aroma of rice and frankincense are well-balanced, with no water separation, no precipitation, no stratification, and better results compared to the comparative example.

[0044] Existing rice milk solutions often address the compatibility issue between rice milk and rice paste by adding stabilizers. This solution achieves product stability through synergistic raw material formulation and process control, as demonstrated by: 1) Soaking rice with baking soda makes the starch more hydrophilic than whey protein, thus improving its compatibility.

[0045] 2) Mix rice milk and milk at the same temperature to avoid instantaneous denaturation and flocculation of proteins due to temperature differences.

[0046] 3) Boil the soy milk at 89-93℃ for 30 minutes: The starch is moderately gelatinized, forming a weak gel network structure, which physically encapsulates the milk fat globules, playing a natural stabilizing role and replacing artificial stabilizers.

[0047] The above-described embodiments are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the inventive concept, which fall within the scope of protection of the present invention. Therefore, the scope of protection of this invention patent should be determined by the appended claims. The above descriptions are only preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the technical scope disclosed in this invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of this invention.

Claims

1. A clean rice milk formula, characterized in that: The formula includes: Milk, rice.

2. The clean rice milk formula according to claim 1, characterized in that: It also includes white sugar and edible salt.

3. The clean rice milk formula according to claim 1, characterized in that: Cow's milk is raw cow's milk.

4. The formula of clean rice milk according to claim 2, characterized in that: By weight, use 800-850 parts raw milk, 50-60 parts rice, 10-20 parts white sugar, and 0.1-0.3 parts edible salt, and bring the volume to 1000 parts with purified water.

5. A method for preparing clean rice milk according to the formula described in claim 4, characterized in that: It is prepared by mixing rice milk made from rice with raw milk.

6. The method for preparing a clean rice milk formula according to claim 4, characterized in that: The method for preparing rice milk, Includes the following steps: Washing rice: Pour the weighed rice into the rice washing tank and add water to wash it; Soaking rice: Add baking soda to soak the rice, change the water and rinse off the baking soda, leaving only the rice grains; Grinding rice: Grind the rice into rice paste.

7. The method for preparing a clean rice milk formula according to claim 5, characterized in that: Soaking rice: Add baking soda at a concentration of 0.1%-0.15% to soak the rice. The water-to-rice ratio is 4-5:

1. Soak for 4-5 hours. The final water absorption rate of the soaked rice should be 130%-160%. The rice grains should be able to be broken by hand, and the core should be white.

8. The method for preparing a clean rice milk formula according to claim 4, characterized in that: The preparation method includes the following steps: (1) Feeding: Raw milk is heated in a feeding tank, and white sugar and edible salt are added online and circulated for shearing; (2) Cooking the slurry: The mixing tank is turned on and stirred continuously. The rice slurry is pumped into the chemical tank, sheared, and then heated and kept warm to cook the slurry. The slurry is then pumped into the mixing tank. (3) Standardization: Mixing and volume determination in the batching tank; (4) Temporary storage of ingredients; (5) Homogeneous; (6) Sterilization; (7) Cooling: Outlet temperature ≤ 6℃; (8) Filling.

9. The method for preparing a clean rice milk formula according to claim 8, characterized in that: The preparation method includes the following steps: (1) Feeding: Raw milk is heated to 45-55℃ in a feeding tank, and white sugar and edible salt are added online and sheared for 5 minutes. (2) Cooking the slurry: The mixing tank is turned on and stirred continuously. The rice slurry is pumped into the chemical tank, and the temperature is raised to 89-93℃ after shearing at 90% frequency. After cooking for 30 minutes, the slurry is pumped into the mixing tank. (3) Standardization: Stir the ingredients in the mixing tank for 5 minutes to mix the raw and auxiliary materials, and determine the volume according to the internal control indicators. The determined volume shall not exceed 3% of the planned amount.

10. The method for preparing a clean rice milk formula according to claim 8, characterized in that: The preparation method includes the following steps: (4) Temporary storage of ingredients: After adjusting the volume, temporarily store the ingredients; temperature 10-18℃, storage time ≤2h; (5) Homogenization: Homogenization; temperature 60-70℃, homogenization pressure 20-25MPa; first-stage pressure + second-stage pressure; (6) Sterilization: The critical limit for sterilization temperature is 123±2℃, the operating limit for sterilization temperature is 123±1℃, the sterilization time is 15-20s, and the flow rate is 5500-6000L / h; (7) Cooling: outlet temperature ≤ 6℃, storage time before loading ≤ 12h, storage temperature ≤ 6℃, stirring frequency 50%, stirring for 2min every 30min; (8) Filling: The temperature of the filled product is ≤10℃; (9) Storage: The product must be placed in a refrigerated truck within 30 minutes. The temperature of the cold storage is 0℃-6℃. Wait for the core temperature of the product to drop to 2℃-6℃.

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