Waste-free rice milk production process

Abstract

The invention relates to a process for producing waste-free rice milk by pre-treating the raw material using a technique of cooking rice grains in a high-pressure chamber and suddenly releasing the pressure to cause the rice grains to expand and become porous, thereby altering their thermo-mechanical properties, completely gelatinizing them, and breaking down starch molecules before enzymatic treatment to thoroughly liquefy them into a rice milk rich in oligosaccharides without the need for pulp separation. Simultaneously, a mixture of stabilizers and emulsifiers, cellulose, carboxymethyl cellulose, and carrageenan, is incorporated during mixing, sterilization, and aseptic packaging. The process described in the invention helps businesses improve economic efficiency by reducing production costs, increasing product recovery efficiency by up to 20%, reducing environmental impact, aligning with sustainable food trends, and increasing competitiveness in both domestic and international markets.