Sprouted rice milk plant beverage and method of making same

Abstract

This invention relates to a germinated rice milk plant-based beverage and its preparation method, specifically within the field of beverage processing technology. It addresses the problems of existing technologies, such as safety risks, flavor loss, and nutrient degradation caused by high-temperature roasting; the complexity and inefficiency of processes involving the simultaneous addition of multiple enzymes or stepwise enzymatic hydrolysis; and the reliance on additives to achieve good stability and flavor. This invention uses a 4:1 blend of germinated rice and germinated brown rice, followed by stepwise gradient cooling enzymatic hydrolysis at 90℃→60℃→50℃ (with the sequential addition of α-amylase, saccharifying enzyme, and flavor protease). It omits the air explosion and roasting pretreatment, and does not add exogenous sugars or food additives. The hydrolysate is filtered and then homogenized with sunflower seed oil to obtain the germinated rice milk plant-based beverage. This invention is applicable to health drinks, plant-based beverages, and functional foods.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to the field of beverage processing technology. Background Technology

[0002] Sprouted brown rice is rich in gamma-aminobutyric acid (GABA), dietary fiber, and various active ingredients. Plant-based beverages developed from it are characterized by low sugar, naturalness, and nutrition, aligning with current health-conscious beverage consumption trends. Currently, the preparation methods for sprouted brown rice milk beverages, as disclosed in Chinese patent application "A Method for Producing Sprouted Brown Rice Milk through Multi-Enzyme Bioconversion" (CN103584241A), typically employ pretreatment processes such as air explosion and roasting to promote fiber dissolution and characteristic flavor formation, followed by multi-enzyme hydrolysis and oil homogenization. Another example is the Chinese patent application "A Method for Preparing Refreshing Rice Milk Beverage" (CN108056343A), which uses a blend of brown rice and white rice, prepared through high-temperature roasting (260℃) and synergistic enzymatic hydrolysis with the simultaneous addition of multiple enzymes.

[0003] However, existing technologies still have the following shortcomings: On the one hand, pretreatment steps such as gas explosion and roasting increase equipment investment and energy consumption, and high-temperature and high-pressure treatment may destroy some heat-sensitive nutrients and produce undesirable byproducts. Specifically, CN103584241A uses gas explosion pressure of 1.5MPa and steam temperatures of 180℃ and 150℃ for roasting, while CN108056343A uses high-temperature roasting at 260℃. Such high-temperature treatment not only causes a large amount of rice aroma to volatilize, but also easily generates Maillard reaction products and acrylamide (a known carcinogen), posing a safety risk. On the other hand, existing enzymatic hydrolysis processes mostly use the method of adding multiple enzymes simultaneously, without fully considering the differences in the optimal temperature of different enzymes, resulting in limited enzymatic hydrolysis efficiency. For example, CN108056343A adds five enzymes, including saccharifying enzyme, protease, and β-glucanase, at 58℃ in the second enzymatic hydrolysis step, which cannot take into account the optimal temperature of each enzyme. Although CN103584241A uses stepwise enzymatic hydrolysis, the steps are cumbersome and the processing time is long. In addition, exogenous sugars or food additives are often added to improve taste and stability, which contradicts the consumer demand for natural and additive-free products.

[0004] In summary, the core problems faced by existing technologies are: high-temperature baking leads to safety risks, flavor loss and nutrient destruction; the process of adding multiple enzymes simultaneously or stepwise enzymatic hydrolysis is complex and inefficient; and products need to rely on additives to obtain good stability and flavor. Summary of the Invention

[0005] This invention solves the problems of existing technologies, such as complex and energy-intensive gas explosion and baking processes, insufficient enzymatic hydrolysis efficiency when multiple enzymes are added simultaneously, and the need for additives to achieve good stability and flavor.

[0006] A method for preparing a sprouted rice milk plant-based beverage, the method comprising the following steps: Step 1: Grind 800 parts by weight of germinated rice and 200 parts by weight of sprouted brown rice separately, pass them through a 100-mesh sieve, mix the germinated rice powder and sprouted brown rice powder evenly, add 5500 parts by weight of water, and stir to obtain rice slurry. Step 2: Heat the rice slurry to 88°C and maintain the temperature, add α-amylase, and react for 30 minutes; then cool to 60°C, add saccharifying enzyme, and react for 60 minutes; then cool to 50°C, add flavor protease, and react for 60 minutes; after the reaction is complete, heat up to inactivate the enzyme, cool, and obtain the enzymatic hydrolysate. Step 3: Filter the enzymatic hydrolysate to remove undecomposed particles and impurities, and obtain the filtrate; Step 4: Add 160 parts by weight of sunflower seed oil to the filtrate, stir and mix well, and homogenize to obtain the germinated rice milk plant beverage.

[0007] In a further preferred embodiment, the amount of α-amylase added in step 2 is 0.8 to 1.3 parts by weight, the amount of saccharifying enzyme added is 0.08 to 0.15 parts by weight, and the amount of flavor protease added is 0.8 to 1.5 parts by weight.

[0008] In a further preferred embodiment, the amount of α-amylase added is 1 part by weight, the amount of saccharifying enzyme added is 0.1 parts by weight, and the amount of flavor protease added is 1 part by weight.

[0009] In a further preferred embodiment, the flavor protease possesses both endopeptidase and exopeptidase activities.

[0010] To further optimize the solution, the filtration process in step 3 uses a 60-mesh nylon filter.

[0011] A further preferred approach is to homogenize the parts at 7500 rpm for 25 minutes in step 4.

[0012] A germinated rice milk plant beverage is prepared using the aforementioned preparation method.

[0013] In a further preferred embodiment, the germinated rice milk plant beverage has a pH value of 6.14±0.1, a sugar content of 11±1°Bx, a room temperature standing stratification time of ≥26 hours, and a centrifugal sedimentation rate of ≤2.5%, as measured at 25℃.

[0014] The beneficial effects of this invention compared to the prior art are as follows: This invention uses a 4:1 blend of germinated rice and sprouted brown rice. The resulting product has a rich rice aroma and a delicate taste, overcoming the drawback of the coarse taste of brown rice alone. It is also rich in γ-aminobutyric acid and dietary fiber, meeting the demand for green and healthy consumption.

[0015] This invention omits the gas explosion and roasting pretreatment, simplifying the process, reducing energy consumption and equipment investment, and avoiding the damage to nutrients and undesirable flavor caused by high-temperature processing. Compared with CN103584241A (roasting at 150℃) and CN108056343A (roasting at 260℃), this invention completes enzymatic hydrolysis below 90℃, with no high-temperature roasting steps throughout the process, fundamentally eliminating the risk of acrylamide formation and preserving the natural aroma of rice.

[0016] This invention employs a stepwise gradient cooling enzymatic hydrolysis process (88℃→60℃→50℃), resolving the problem of conflicting optimal temperatures among multiple enzymes and reducing the total hydrolysis time from over 280 minutes in existing technologies to 150 minutes. In contrast, CN108056343A uses a simultaneous addition of multiple enzymes, limiting hydrolysis efficiency; CN103584241A involves stepwise hydrolysis of cellulase, liquefying enzyme, and saccharifying enzyme, resulting in a cumbersome process. The single-step, integrated enzymatic hydrolysis design of this invention significantly improves industrial conversion efficiency.

[0017] This invention does not add exogenous sugars. By precisely controlling the amount of enzymes used, the product achieves a sugar content of 11°Bx, realizing a natural sweetness. The product is low in sugar and low in calories because when germinated rice and sprouted brown rice are blended in a 4:1 ratio, the starch in them can be hydrolyzed to generate sufficient reducing sugars (glucose, maltose, etc.) under the synergistic action of α-amylase and saccharifying enzymes. Its natural sweetness reaches exactly 11°Bx, without the need to add sucrose or high-fructose corn syrup.

[0018] This invention does not add food additives. The product exhibits a separation time of ≥26 hours and a sedimentation rate of ≤2.5% after standing at room temperature, demonstrating excellent emulsification stability. This solves the problem of existing rice milk beverages being prone to separation and requiring additives to maintain stability. Compared with existing technologies, this invention achieves an excellent emulsification system solely through enzymatic hydrolysis and homogenization, eliminating the need for any thickeners or emulsifiers. This is because flavor proteases hydrolyze rice protein into surface-active peptides and amino acids. These amphiphilic molecules can adsorb onto the surface of sunflower seed oil droplets, forming a stable interfacial film. Simultaneously, the peptides produced by moderate hydrolysis increase the viscosity of the continuous phase. The synergistic effect of these two factors endows the system with self-emulsifying stability, thereby replacing the functions of exogenous emulsifiers and thickeners.

[0019] The germinated rice milk plant beverage and its preparation method described in this invention are applicable to the fields of health drinks, plant-based beverages, or functional foods. Attached Figure Description

[0020] Figure 1 This is a flowchart of the preparation method of a germinated rice milk plant beverage as described in Example 1. Detailed Implementation

[0021] The technical solutions claimed in this invention will now be clearly and completely described with reference to the accompanying drawings. The embodiments described with reference to the drawings are intended to explain this invention and should not be construed as limiting it.

[0022] Example 1 is the preferred embodiment of the technical solution of the present invention; Examples 2 and 3 are control experiments with varying amounts of α-amylase (to verify the effects of insufficient and excessive amounts on sugar content and flavor, respectively); Examples 4 and 5 are control experiments with varying amounts of flavor protease (to verify the effects of insufficient and excessive amounts on product stability and flavor, respectively); Example 6 is a control experiment with varying amounts of saccharifying enzyme (to verify the effect of excessive amounts on precipitation rate); Example 7 is a control experiment with the addition of bamboo salt (to verify the importance of not adding exogenous flavorings in maintaining natural flavor).

[0023] The above embodiments are designed to verify, by comparing with the preparation method and the beverage obtained by the present invention, the significant advantages of the product obtained by the present invention in terms of sugar content, stability, flavor and process efficiency, under the conditions of omitting gas explosion and roasting pretreatment, adopting a three-enzyme stepwise gradient cooling process, and not adding exogenous sugars and food additives.

[0024] The specific operations and results of each embodiment are described below in sequence according to the above process.

[0025] Example 1: This example provides a method for preparing a sprouted rice milk plant beverage.

[0026] The following is the weight of the ingredients required for the sprouted rice milk plant-based beverage: 800g germinated rice, 200g sprouted brown rice, 160g sunflower seed oil, 1g α-amylase, 0.1g saccharifying enzyme, 1g flavor protease, and 5500g water.

[0027] Preparation method: like Figure 1 As shown, the preparation method includes the following steps: Step 1: Grind 800g of germinated rice and 200g of sprouted brown rice separately, pass them through a 100-mesh sieve, mix the germinated rice powder and sprouted brown rice powder evenly, add 5500 parts by weight of water, and stir to obtain rice slurry. Step 2: Heat the rice slurry to 88°C and maintain a constant temperature. Add 1g of α-amylase (heat-resistant type, 40,000 u / g) and react for 30 minutes. Then cool to 60°C, add 0.1g of saccharifying enzyme, and react for 60 minutes. Then cool to 50°C, add 1g of flavor protease (25,000 u / g), and react for 60 minutes. After the reaction is complete, heat up to inactivate the enzyme, and then quickly cool to 30°C to obtain the enzymatic hydrolysate. Step 3: Filter the enzymatic hydrolysate through a 60-mesh nylon filter to remove undecomposed particles and impurities, and obtain the filtrate. Step 4: Add 160g of sunflower seed oil to the 4000 mL filtrate, stir and mix well, homogenize at 7500 rpm for 25 minutes, bottle and sterilize as usual, and finally obtain 270 ml of sprouted rice milk plant beverage.

[0028] The germinated rice milk plant beverage has a rich rice aroma, is milky white, has a delicate taste, and exhibits excellent emulsification stability: a pH of 6.14 and a sugar content of 11°Bx. After filtration, the sedimentation rate is 2.5%. After standing at room temperature for 26 hours, a small amount of layering or sedimentation can be observed.

[0029] Example 2: This example provides a method for preparing a sprouted rice milk plant beverage.

[0030] The following is the weight of the ingredients required for the sprouted rice milk plant-based beverage: 800g germinated rice, 200g sprouted brown rice, 160g sunflower seed oil, 0.5g α-amylase, 0.1g saccharifying enzyme, 1g flavor protease, and 5500g water.

[0031] The preparation method is the same as in Example 1.

[0032] The germinated rice milk plant-based beverage has a rich rice aroma, is milky white, has a simple taste, slightly low sweetness, and good emulsification stability. The beverage has a pH of 6.01 and a sugar content of 8°Bx. The sedimentation rate after filtration is 2.8%, and slight stratification or sedimentation occurs after standing at room temperature for 22 hours.

[0033] The difference between this embodiment and Example 1 lies in the halving of the α-amylase in the raw materials. This not only leads to a monotonous taste and reduced sweetness in the beverage, but also causes changes in several physicochemical and stability indicators: the sugar content of Example 2 decreased from 11°Bx in Example 1 to 8°Bx, the pH value slightly decreased from 6.14 to 6.01, the sedimentation rate after filtration increased from 2.5% to 2.8%, and the time for separation at room temperature decreased from 26 hours to 22 hours. These data indicate that insufficient α-amylase not only reduces the amount of reducing sugars produced in the product, affecting the natural sweetness and taste profile, but also increases the amount of incompletely hydrolyzed starch and protein particles, resulting in poorer filtration, decreased emulsification stability and anti-sedimentation ability of the product, and a greater likelihood of separation or sedimentation during storage.

[0034] Example 3: This example provides a method for preparing a sprouted rice milk plant beverage.

[0035] The following is the weight of the ingredients required for the sprouted rice milk plant-based beverage: 800g germinated rice, 200g sprouted brown rice, 160g sunflower seed oil, 2g α-amylase, 0.1g saccharifying enzyme, 1g flavor protease, and 5500g water.

[0036] The preparation method is the same as in Example 1.

[0037] The germinated rice milk plant beverage has a strong rice aroma, is milky white, has a bitter taste, and is high in sweetness. The beverage has a pH of 6.15 and a sugar content of 15°Bx. After filtration, the sedimentation rate is 2.0%, and slight stratification or sedimentation occurs after standing at room temperature for 25 hours.

[0038] The difference between this embodiment and Example 1 is that the α-amylase in the raw materials is doubled, resulting in a significant increase in the sweetness of the beverage, with the sugar content rising from 11°Bx in Example 1 to 15°Bx. However, a bitter taste is also introduced, leading to a poorer mouthfeel. Furthermore, the pH value in Example 3 slightly increased from 6.14 to 6.15, the sedimentation rate after filtration decreased from 2.5% to 2.0%, and the room temperature settling time was shortened from 26 hours to 25 hours. These data indicate that while excessive α-amylase further hydrolyzes the starch, increasing the reducing sugar content and slightly reducing the sedimentation rate, excessive hydrolysis may produce bitter peptides or Maillard reaction precursors, leading to flavor degradation. Simultaneously, the emulsification stability of the product also decreases, and the settling time is slightly shortened.

[0039] This embodiment, combined with Embodiment 2, demonstrates that the dosage of α-amylase has a significant impact on the performance of the beverage. Insufficient dosage (Example 2) leads to decreased sugar content, increased sedimentation rate, and poor stability, while excessive dosage (Example 3) results in excessive sugar production, bitterness, and shortened separation time, proving that the optimal dosage is not obvious. Flavor protease, due to its dual endopeptidation and exopeptidation activities, can deeply hydrolyze proteins in germinated brown rice and germ rice, while degrading bitter peptides, giving the beverage a pure and fresh flavor. Sunflower seed oil, in conjunction with the enzymatically hydrolyzed peptides, forms a stable oil-in-water emulsion system, achieving a balance of low sugar, low calories, good stability, and natural rice aroma in the product without the addition of exogenous sugars and food additives.

[0040] Example 4: This example provides a method for preparing a sprouted rice milk plant beverage.

[0041] The following is the weight of the ingredients required for the sprouted rice milk plant-based beverage: 800g germinated rice, 200g sprouted brown rice, 160g sunflower seed oil, 1g α-amylase, 0.1g saccharifying enzyme, 0.5g flavor protease, and 5500g water.

[0042] The preparation method is the same as in Example 1.

[0043] The germinated rice milk plant beverage has a strong rice aroma, is milky white, and has a layered appearance with a rough texture. The beverage has a pH of 6.1 and a sugar content of 11°Bx. After filtration, the sedimentation rate is 2.5%, and slight layering or sedimentation occurs after standing at room temperature for 20 hours.

[0044] Compared to Example 1, this embodiment halved the amount of flavor protease in the raw materials, resulting in a significant reduction in the room temperature standing and stratification time of the beverage from 26 hours to 20 hours. Simultaneously, the texture changed from smooth to rough, and the pH value slightly decreased from 6.14 to 6.1, while the sugar content (11°Bx) and the sedimentation rate after filtration (2.5%) remained unchanged. These data indicate that insufficient flavor protease dosage leads to incomplete protein hydrolysis, hindering the effective generation of emulsifying peptides and the sufficient degradation of bitter peptides. This results in decreased emulsification stability, weakened anti-sedimentation ability, and a rough texture, demonstrating the irreplaceable and crucial role of flavor protease in constructing a stable emulsion system and improving taste.

[0045] Example 5: This example provides a method for preparing a sprouted rice milk plant beverage.

[0046] The following is the weight of the ingredients required for the sprouted rice milk plant-based beverage: 800g germinated rice, 200g sprouted brown rice, 160g sunflower seed oil, 1g α-amylase, 0.1g saccharifying enzyme, 2g flavor protease, and 5500g water.

[0047] The preparation method is the same as in Example 1.

[0048] The germinated rice milk plant beverage has a darker color, indicating excessive decomposition and a poor flavor. The beverage has a pH of 6.1 and a sugar content of 11°Bx. After filtration, the sedimentation rate is 2.3%, and slight stratification or sedimentation occurs after standing at room temperature for 23 hours.

[0049] Compared to Example 1, this embodiment doubled the amount of flavor protease in the raw materials, resulting in a darker beverage color and a poorer flavor (excessive decomposition and unpleasant taste). The room temperature settling time was shortened from 26 hours to 23 hours, the sedimentation rate after filtration slightly decreased from 2.5% to 2.3%, the pH value decreased from 6.14 to 6.1, and the sugar content (11°Bx) remained unchanged. These data indicate that while excessive use of flavor protease slightly improved the sedimentation rate, excessive hydrolysis led to excessive protein degradation, damaging the beverage's color and flavor. Simultaneously, it reduced emulsification stability and shortened the separation time, demonstrating that there is an optimal range for the amount of flavor protease used; excessive use negatively impacts the sensory quality and stability of the product.

[0050] This embodiment, in conjunction with Embodiment 4, demonstrates that the dosage of flavor protease has a decisive impact on the stability and sensory quality of the beverage: Insufficient dosage leads to incomplete protein hydrolysis, failing to generate sufficient emulsifying active peptides, resulting in a significant reduction in separation time from 26 hours to 20 hours, and a rough texture; excessive dosage leads to over-hydrolysis of the protein, generating too many low-molecular-weight peptides and amino acids, causing the beverage to darken in color and deteriorate in flavor (excessive decomposition, worsened flavor), while also shortening the separation time to 23 hours, with a slight decrease in sedimentation rate but severely impaired sensory quality. The above data proves that there is an optimal dosage range for flavor protease (1g / 1000g grain in this embodiment). Only within this range can moderate protein hydrolysis be achieved, generating emulsifying active peptides to maintain product stability while avoiding flavor degradation caused by excessive hydrolysis. This allows for the production of a germinated rice milk plant-based beverage with a delicate texture, pure flavor, and stable emulsification without the addition of exogenous sugars or food additives.

[0051] Example 6: This example provides a method for preparing a sprouted rice milk plant beverage.

[0052] The following is the weight of the ingredients required for the sprouted rice milk plant-based beverage: 800g germinated rice, 200g sprouted brown rice, 160g sunflower seed oil, 1g α-amylase, 0.2g saccharifying enzyme, 1g flavor protease, and 5500g water.

[0053] The preparation method is the same as in Example 1.

[0054] The germinated rice milk plant beverage has a strong rice aroma, is milky white, and is very sweet, resulting in a poor taste. The beverage has a pH of 6.05 and a sugar content of 11°Bx. After filtration, the sedimentation rate is 3.0%, and slight stratification or sedimentation occurs after standing at room temperature for 24 hours.

[0055] Compared to Example 1, this embodiment doubled the amount of saccharifying enzyme in the raw materials, resulting in a significant increase in the sweetness of the beverage (although the sugar content remained at 11°Bx, the taste was extremely sweet), a deterioration in taste, an increase in the sedimentation rate after filtration from 2.5% to 3.0%, a reduction in the room temperature settling time from 26 hours to 24 hours, and a decrease in the pH value from 6.14 to 6.05. These data indicate that excessive saccharifying enzyme dosage leads to excessive hydrolysis of starch into reducing sugars, resulting in excessive sweetness and an unbalanced taste. Simultaneously, excessive sugar may interfere with the emulsification of proteins and fats, leading to increased sedimentation rate and decreased stability. This demonstrates that the amount of saccharifying enzyme added needs to be precisely controlled to achieve a balance between sweetness and stability.

[0056] Example 7: This example provides a method for preparing a sprouted rice milk plant beverage.

[0057] The following is the weight of the ingredients required for the sprouted rice milk plant-based beverage: 800g germinated rice, 200g sprouted brown rice, 160g sunflower seed oil, 1g α-amylase, 0.1g saccharifying enzyme, 1g flavor protease, 1g bamboo salt, and 5500g water.

[0058] Preparation method: The preparation method includes the following steps: Step 1: Grind 800g of germinated rice and 200g of sprouted brown rice separately, pass them through a 100-mesh sieve, mix the germinated rice powder and sprouted brown rice powder evenly, add 5500 parts by weight of water, and stir to obtain rice slurry. Step 2: Heat the rice slurry to 88°C and maintain a constant temperature. Add 1g of α-amylase (heat-resistant type, 40,000 u / g) and react for 30 minutes. Then cool to 60°C, add 0.1g of saccharifying enzyme, and react for 60 minutes. Then cool to 50°C, add 1g of flavor protease (25,000 u / g), and react for 60 minutes. After the reaction is complete, heat up to inactivate the enzyme, and then quickly cool to 30°C to obtain the enzymatic hydrolysate. Step 3: Filter the enzymatic hydrolysate through a 60-mesh nylon filter to remove undecomposed particles and impurities, and obtain the filtrate. Step 4: Add 160g sunflower seed oil and 1g bamboo salt to the 4000 mL filtrate, stir and mix well, homogenize at 7500 rpm for 25 minutes, bottle and sterilize as usual, and finally obtain 270 ml of sprouted rice milk plant beverage.

[0059] The germinated rice milk plant beverage has a rich rice aroma, is milky white, has good stability, a slightly heavy taste, and a slightly salty flavor. The beverage has a pH of 6.17, a sugar content of 11°Bx, and a sedimentation rate of 2.7% after filtration. Slight stratification or sedimentation occurs after standing at room temperature for 26 hours.

[0060] Compared to Example 1, this embodiment adds bamboo salt to the raw materials. During the preparation process, in step 4, the bamboo salt and sunflower seed oil are added together and stirred. Compared to Example 1, the beverage obtained in this embodiment has a slightly heavier and saltier taste, the rice aroma is partially masked, the pH value slightly increases from 6.14 to 6.17, the sedimentation rate after filtration increases from 2.5% to 2.7%, while the room temperature standing separation time (26 hours) and sugar content (11°Bx) remain unchanged. The above data indicate that although adding bamboo salt did not significantly affect the product's stability (separation time remained unchanged), the introduced saltiness interfered with the presentation of the natural rice aroma, causing the taste to deviate from the refreshing and pure flavor characteristics. This proves that the design of this invention, which does not add exogenous flavoring agents, helps to maintain the natural flavor and pure taste of the product.

[0061] The performance comparison of the plant-based beverages obtained in Examples 1 to 7 is summarized in Table 1.

[0062] Table 1

[0063] Based on a comprehensive assessment of performance data, Example 1 is the optimal implementation method. It has a moderate sugar content (11°Bx), the longest separation time at room temperature (26 hours), a low sedimentation rate (2.5%), and no exogenous sugars or additives were added, resulting in a pure flavor and optimal stability. Example 7, although having the same separation time, added bamboo salt, affecting its natural flavor; other examples are inferior to Example 1 in terms of sugar content, separation time, and sedimentation rate.

Claims

1. A method for preparing a sprouted rice milk plant-based beverage, characterized in that, The preparation method includes the following steps: Step 1: Grind 800 parts by weight of germinated rice and 200 parts by weight of sprouted brown rice separately, pass them through a 100-mesh sieve, mix the germinated rice powder and sprouted brown rice powder evenly, add 5500 parts by weight of water, and stir to obtain rice slurry. Step 2: Heat the rice slurry to 88°C and maintain the temperature, add α-amylase, and react for 30 minutes; then cool to 60°C, add saccharifying enzyme, and react for 60 minutes; then cool to 50°C, add flavor protease, and react for 60 minutes; after the reaction is complete, heat up to inactivate the enzyme, cool, and obtain the enzymatic hydrolysate. Step 3: Filter the enzymatic hydrolysate to remove undecomposed particles and impurities, and obtain the filtrate; Step 4: Add 160 parts by weight of sunflower seed oil to the filtrate, stir and mix well, and homogenize to obtain the germinated rice milk plant beverage.

2. The method for preparing a sprouted rice milk plant beverage according to claim 1, characterized in that, In step 2, the amount of α-amylase added is 0.8 to 1.3 parts by weight, the amount of saccharifying enzyme added is 0.08 to 0.15 parts by weight, and the amount of flavor protease added is 0.8 to 1.5 parts by weight.

3. The method for preparing a sprouted rice milk plant beverage according to claim 2, characterized in that, The amount of α-amylase added is 1 part by weight, the amount of saccharifying enzyme added is 0.1 parts by weight, and the amount of flavor protease added is 1 part by weight.

4. The method for preparing a sprouted rice milk plant beverage according to claim 1, characterized in that, The flavor protease possesses both endopeptidase and exopeptidase activities.

5. The method for preparing a sprouted rice milk plant beverage according to claim 1, characterized in that, The filtration process described in step 3 uses a 60-mesh nylon filter.

6. The method for preparing a sprouted rice milk plant beverage according to claim 1, characterized in that, The homogenization process described in step 4 involves homogenizing at 7500 rpm for 25 ± 5 minutes.

7. A germinated rice milk plant-based beverage, characterized in that, It is prepared by any one of the preparation methods according to claims 1 to 6.

8. The germinated rice milk plant beverage according to claim 7, characterized in that, The germinated rice milk plant beverage had a pH of 6.14±0.1, a sugar content of 11±1°Bx, a room temperature standing separation time of ≥26 hours, and a centrifugal sedimentation rate of ≤2.5%, as measured at 25℃.

Images