CN103584219A - Preparation method of nutritious rice drink - Google Patents
Preparation method of nutritious rice drink Download PDFInfo
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- CN103584219A CN103584219A CN201310559178.5A CN201310559178A CN103584219A CN 103584219 A CN103584219 A CN 103584219A CN 201310559178 A CN201310559178 A CN 201310559178A CN 103584219 A CN103584219 A CN 103584219A
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- rice
- juice
- mass ratio
- beverage
- soya
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a nutritious rice drink. Rice is ground, gelatinized, subjected to an enzymolysis reaction and filtered, so that rice milk is obtained; and the rice milk, soybean milk and Chinese wolfberry juice are mixed according to a certain proportion, blended, homogenized and sterilized, so that the nutritious rice drink is obtained. According to the preparation method of the nutritious rice drink, rice, soybeans and Chinese wolfberries are taken as raw materials; and the produced drink has a reddish color and has the fragrance of the rice and the soybean milk. The drink is delicate in taste, moderate in sweetness and sourness and nutritious, and is suitable for all groups of people.
Description
Technical field
The present invention relates to beverage, be specifically related to the preparation method of rice nutritious drink, belong to rice intensive processing technical field.
Background technology
Beverage is one of food important in mankind's daily life, and annual demand reaches 1.4 hundred million tons.Along with living standards of the people raising and the extensive concern to food-safety problem, the great soda of script demand, the trophism of pick-me-up, security are queried, natural, green, healthy functional drink demand is increased year by year.Cereal beverage is as the newcomer of beverage family, due to its nutrient health, green natural, the feature such as efficient and convenient, more and more receives publicity.
Rice is one of most important staple food of the mankind, has people over half to take rice as staple food in world wide.Rice is nutritious, is rich in the nutritional labelings such as starch, protein, fat, vitamin, mineral matter, and its digestibility is up to 93%, and net protein utilization reaches 71.6%.Abundant Cobastab in rice
1, the composition such as calcium, phosphorus is prevention athlete's foot, eliminate the important dietotherapy resource of oral inflammation.The traditional Chinese medical science thinks that rice nature and flavor are sweet flat, has the effects such as tonifying middle-Jiao and Qi, the strong will of benefit essence, strengthening spleen and nourishing stomach, is described as " first of five cereals ".China's rice aboundresources, output occupies first place in the world, but China's rice application is for a long time only in meeting the primary stage of people's grain ration, and deep processing level is lower, have an appointment 20% rice resource every year because not being used appropriately and wasting, seriously hinder effective utilization of rice resource.
Summary of the invention
The object of the invention is: a kind of preparation method of rice nutritious drink is provided, and adopting rice, soybean, matrimony vine is raw material, and the beverage of producing is blush, there is rice, soya-bean milk fragrance, delicate mouthfeel, moderately sour and sweet, nutritious, be suitable for all groups and drink.
Technical solution of the present invention is: take rice as raw material, by pulverizing, gelatinization, enzyme digestion reaction, filtration, obtain rice juice, mix according to a certain percentage, allotment, homogeneous, sterilizing obtain rice nutritious drink with soya-bean milk, wolfberry juice; Its preparation process is as follows:
(1) rice pre-treatment: rice is cleaned with clear water, put into 40 ℃ of-50 ℃ of oven dry of baking oven, the rice after oven dry is pulverized with Cyclone mill, crosses 200 mesh sieves;
(2) ground rice enzymolysis: rice meal is mixed with the mass ratio of water with 1:8 ~ 1:10, after stirring under 80 ℃ of conditions gelatinization 10min, cool to room temperature; In dextrin, add AMS, enzyme concentration is controlled at 6 ~ 8U/g starch, and hydrolysis temperature is controlled at 60 ℃ ~ 70 ℃, pH value in reaction is controlled at 6.0 ~ 7.0, enzymolysis time is controlled at 80min ~ 100min, and after enzymolysis, 5min ~ 10min enzyme that goes out, cool to room temperature are boiled in heating; The centrifugal 20min under the condition of 3000 ~ 4000r/min that goes out after enzyme, gets supernatant liquor as rice juice;
(3) soya-bean milk preparation: by after washing soybean with 2 times of soaked overnight under the hydroecium temperature of soybean quality, the beans that wet are mixed with the mass ratio of water with 1:6 ~ 1:8, pull an oar, filtration, obtains soya-bean milk after boiling;
(4) wolfberry juice preparation: with clear water, clean matrimony vine, matrimony vine and hot water are mixed to immersion with the mass ratio of 1:4 ~ 1:8, pull an oar, filtration, getting clear liquid is wolfberry juice;
(5) rice beverage allotment: rice juice and soya-bean milk are mixed and are made into rice soya-bean milk juice with the mass ratio of 2:1 ~ 4:1, rice soya-bean milk juice is mixed with the mass ratio of wolfberry juice with 6:1 ~ 8:1, be deployed into beverage stoste; 1.0 ~ 3.0% sucrose, 0.01 ~ 0.03% citric acid, 0.05 ~ 0.25% compound emulsifying agent, 0.05 ~ 0.25% compound stabilizer that in beverage stoste, add its quality, obtain rice beverage; Compound emulsifying agent by monoglyceride, sucrose ester, the smooth monostearate of sorb in mass ratio 2:1:1 mix; Compound stabilizer by xanthans, sodium carboxymethylcellulose in mass ratio 1:2 mix;
(6) homogeneous, sterilizing: the rice beverage after allotment is at 20MPa ~ 30MPa, 55 ℃ of homogeneous, and 121 ℃ of sterilizing 15min, pack to obtain rice beverage finished product by packing instructions.
The invention has the beneficial effects as follows: 1, rice nutritious drink is that to take rice, soybean, matrimony vine be raw material, add the auxiliary materials such as sucrose, citric acid, stabilizing agent, a kind of nutrition type beverage being deployed into, beverage color and luster is micro-red, delicate mouthfeel, has rice, soya-bean milk fragrance and good alimentary health-care function; 2, technique of the present invention is simple, strong operability, and large cereal crops such as application rice, soybean are raw material, realize deep processing and the comprehensive utilization of large cereal, make full use of the nutritional labeling in rice, allow consumer obtain nutrition in the process of beverage, enrich beverage market.
The specific embodiment
Below in conjunction with specific embodiment, further illustrate technical solution of the present invention, these embodiment can not be interpreted as it is the restriction to technical scheme.
Embodiment 1: according to following steps, prepare rice nutritious drink
(1) rice pre-treatment: rice is cleaned with clear water, put into 50 ℃ of oven dry of baking oven, the rice after oven dry is pulverized with Cyclone mill, crosses 200 mesh sieves;
(2) ground rice enzymolysis: rice meal is mixed with the mass ratio of water with 1:10, after stirring under 80 ℃ of conditions gelatinization 10min, cool to room temperature; In dextrin, add AMS, enzyme concentration is controlled at 8U/g starch, and hydrolysis temperature is controlled at 70 ℃, and pH value in reaction is controlled at 7.0, and enzymolysis time is controlled at 80min, and after enzymolysis, the 10min enzyme that goes out, cool to room temperature are boiled in heating; The centrifugal 20min under the condition of 4000r/min that goes out after enzyme, gets supernatant liquor as rice juice;
(3) soya-bean milk preparation: by after washing soybean with 2 times of soaked overnight under the hydroecium temperature of soybean quality, wet beans are mixed with the mass ratio of water with 1:8, pull an oar, filtration, obtains soya-bean milk after boiling;
(4) wolfberry juice preparation: with clear water, clean matrimony vine, matrimony vine and hot water are mixed to immersion with the mass ratio of 1:8, pull an oar, filtration, getting clear liquid is wolfberry juice;
(5) rice beverage allotment: rice juice and soya-bean milk are mixed and are made into rice soya-bean milk juice with the mass ratio of 4:1, rice soya-bean milk juice is mixed with the mass ratio of wolfberry juice with 8:1, be deployed into beverage stoste; 1.0% sucrose, 0.03% citric acid, 0.10% compound emulsifying agent, 0.10% compound stabilizer that in beverage stoste, add its quality, obtain rice beverage; Compound emulsifying agent by monoglyceride, sucrose ester, the smooth monostearate of sorb in mass ratio 2:1:1 mix; Compound stabilizer by xanthans, sodium carboxymethylcellulose in mass ratio 1:2 mix;
(6) homogeneous, sterilizing: the rice beverage after allotment is at 30MPa, 55 ℃ of homogeneous, and 121 ℃ of sterilizing 15min, pack to obtain rice beverage finished product by packing instructions.
Embodiment 2: according to following steps, prepare rice nutritious drink
(1) rice pre-treatment: rice is cleaned with clear water, put into 40 ℃ of oven dry of baking oven, the rice after oven dry is pulverized with Cyclone mill, crosses 200 mesh sieves;
(2) ground rice enzymolysis: rice meal is mixed with the mass ratio of water with 1:8, after stirring under 80 ℃ of conditions gelatinization 10min, cool to room temperature; In dextrin, add AMS, enzyme concentration is controlled at 6U/g starch, and hydrolysis temperature is controlled at 60 ℃, and pH value in reaction is controlled at 6.0, and enzymolysis time is controlled at 100min, and after enzymolysis, the 5min enzyme that goes out, cool to room temperature are boiled in heating; The centrifugal 20min under the condition of 3000r/min that goes out after enzyme, gets supernatant liquor as rice juice;
(3) soya-bean milk preparation: by after washing soybean with 2 times of soaked overnight under the hydroecium temperature of soybean quality, wet beans are mixed with the mass ratio of water with 1:6, pull an oar, filtration, obtains soya-bean milk after boiling;
(4) wolfberry juice preparation: with clear water, clean matrimony vine, matrimony vine and hot water are mixed to immersion with the mass ratio of 1:4, pull an oar, filtration, getting clear liquid is wolfberry juice;
(5) rice beverage allotment: rice juice and soya-bean milk are mixed and are made into rice soya-bean milk juice with the mass ratio of 2:1, rice soya-bean milk juice is mixed with the mass ratio of wolfberry juice with 6:1, be deployed into beverage stoste; 3.0% sucrose, 0.01% citric acid, 0.25% compound emulsifying agent, 0.25% compound stabilizer that in beverage stoste, add its quality, obtain rice beverage; Compound emulsifying agent by monoglyceride, sucrose ester, the smooth monostearate of sorb in mass ratio 2:1:1 mix; Compound stabilizer by xanthans, sodium carboxymethylcellulose in mass ratio 1:2 mix;
(6) homogeneous, sterilizing: the rice beverage after allotment is at 20MPa, 55 ℃ of homogeneous, and 121 ℃ of sterilizing 15min, pack to obtain rice beverage finished product by packing instructions.
Embodiment 3: according to following steps, prepare rice nutritious drink
(1) rice pre-treatment: rice is cleaned with clear water, put into 45 ℃ of oven dry of baking oven, the rice after oven dry is pulverized with Cyclone mill, crosses 200 mesh sieves;
(2) ground rice enzymolysis: rice meal is mixed with the mass ratio of water with 1:9, after stirring under 80 ℃ of conditions gelatinization 10min, cool to room temperature; In dextrin, add AMS, enzyme concentration is controlled at 7U/g starch, and hydrolysis temperature is controlled at 65 ℃, and pH value in reaction is controlled at 6.5, and enzymolysis time is controlled at 90min, and after enzymolysis, the 7.5min enzyme that goes out, cool to room temperature are boiled in heating; The centrifugal 20min under the condition of 3500r/min that goes out after enzyme, gets supernatant liquor as rice juice;
(3) soya-bean milk preparation: by after washing soybean with 2 times of soaked overnight under the hydroecium temperature of soybean quality, wet beans are mixed with the mass ratio of water with 1:7, pull an oar, filtration, obtains soya-bean milk after boiling;
(4) wolfberry juice preparation: with clear water, clean matrimony vine, matrimony vine and hot water are mixed to immersion with the mass ratio of 1:6, pull an oar, filtration, getting clear liquid is wolfberry juice;
(5) rice beverage allotment: rice juice and soya-bean milk are mixed and are made into rice soya-bean milk juice with the mass ratio of 3:1, rice soya-bean milk juice is mixed with the mass ratio of wolfberry juice with 7:1, be deployed into beverage stoste; 2.0% sucrose, 0.02% citric acid, 0.15% compound emulsifying agent, 0.15% compound stabilizer that in beverage stoste, add its quality, obtain rice beverage; Compound emulsifying agent by monoglyceride, sucrose ester, the smooth monostearate of sorb in mass ratio 2:1:1 mix; Compound stabilizer by xanthans, sodium carboxymethylcellulose in mass ratio 1:2 mix;
(6) homogeneous, sterilizing: the rice beverage after allotment is at 25MPa, 55 ℃ of homogeneous, and 121 ℃ of sterilizing 15min, pack to obtain rice beverage finished product by packing instructions.
Claims (1)
1. the preparation method of rice nutritious drink, take rice as raw material, by pulverizing, gelatinization, enzyme digestion reaction, filtration, obtains rice juice, mixes according to a certain percentage, allotment, homogeneous, sterilizing obtain rice nutritious drink with soya-bean milk, wolfberry juice; The preparation process that it is characterized in that it is as follows:
(1) rice pre-treatment: rice is cleaned with clear water, put into 40 ℃ of-50 ℃ of oven dry of baking oven, the rice after oven dry is pulverized with Cyclone mill, crosses 200 mesh sieves;
(2) ground rice enzymolysis: rice meal is mixed with the mass ratio of water with 1:8 ~ 1:10, after stirring under 80 ℃ of conditions gelatinization 10min, cool to room temperature; In dextrin, add AMS, enzyme concentration is controlled at 6 ~ 8U/g starch, and hydrolysis temperature is controlled at 60 ℃ ~ 70 ℃, pH value in reaction is controlled at 6.0 ~ 7.0, enzymolysis time is controlled at 80min ~ 100min, and after enzymolysis, 5min ~ 10min enzyme that goes out, cool to room temperature are boiled in heating; The centrifugal 20min under the condition of 3000 ~ 4000r/min that goes out after enzyme, gets supernatant liquor as rice juice;
(3) soya-bean milk preparation: by after washing soybean with 2 times of soaked overnight under the hydroecium temperature of soybean quality, the beans that wet are mixed with the mass ratio of water with 1:6 ~ 1:8, pull an oar, filtration, obtains soya-bean milk after boiling;
(4) wolfberry juice preparation: with clear water, clean matrimony vine, matrimony vine and hot water are mixed to immersion with the mass ratio of 1:4 ~ 1:8, pull an oar, filtration, getting clear liquid is wolfberry juice;
(5) rice beverage allotment: rice juice and soya-bean milk are mixed and are made into rice soya-bean milk juice with the mass ratio of 2:1 ~ 4:1, rice soya-bean milk juice is mixed with the mass ratio of wolfberry juice with 6:1 ~ 8:1, be deployed into beverage stoste; 1.0 ~ 3.0% sucrose, 0.01 ~ 0.03% citric acid, 0.05 ~ 0.25% compound emulsifying agent, 0.05 ~ 0.25% compound stabilizer that in beverage stoste, add its quality, obtain rice beverage; Compound emulsifying agent by monoglyceride, sucrose ester, the smooth monostearate of sorb in mass ratio 2:1:1 mix; Compound stabilizer by xanthans, sodium carboxymethylcellulose in mass ratio 1:2 mix;
(6) homogeneous, sterilizing: the rice beverage after allotment is at 20MPa ~ 30MPa, 55 ℃ of homogeneous, and 121 ℃ of sterilizing 15min, pack to obtain rice beverage finished product by packing instructions.
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| CN201310559178.5A CN103584219A (en) | 2013-11-12 | 2013-11-12 | Preparation method of nutritious rice drink |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689347A (en) * | 2013-12-06 | 2014-04-02 | 明光市鸿远米业有限公司 | Sour and sweet fruit and vegetable rice flour and preparation method thereof |
| CN104473281A (en) * | 2014-12-18 | 2015-04-01 | 昆明雪兰牛奶有限责任公司 | Flower and cereal beverage and preparation method thereof |
| CN106722061A (en) * | 2016-11-17 | 2017-05-31 | 浙江工商大学 | A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology |
| CN109221426A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | One kind not adding sugared sticky rice juice soymilk formulations and preparation method thereof |
| CN110946226A (en) * | 2019-11-29 | 2020-04-03 | 桃源县兴隆米业科技开发有限公司 | High-essential amino acid rice-saving beverage and preparation method thereof |
| CN113100398A (en) * | 2019-12-24 | 2021-07-13 | 丰益(佳木斯)食品工业有限公司 | Bean product containing floury product and preparation method thereof |
| CN113966768A (en) * | 2021-10-22 | 2022-01-25 | 广东药科大学 | Non-fermented rice milk beverage and preparation method thereof, fermented rice milk beverage and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689347A (en) * | 2013-12-06 | 2014-04-02 | 明光市鸿远米业有限公司 | Sour and sweet fruit and vegetable rice flour and preparation method thereof |
| CN103689347B (en) * | 2013-12-06 | 2015-12-30 | 明光市鸿远米业有限公司 | A kind of sour-sweet fruits and vegetables rice meal and preparation method thereof |
| CN104473281A (en) * | 2014-12-18 | 2015-04-01 | 昆明雪兰牛奶有限责任公司 | Flower and cereal beverage and preparation method thereof |
| CN106722061A (en) * | 2016-11-17 | 2017-05-31 | 浙江工商大学 | A kind of processing method of the Nutritive Rice juice based on micronized pulverization technology |
| CN109221426A (en) * | 2018-10-31 | 2019-01-18 | 东莞市仙津保健饮料食品有限公司 | One kind not adding sugared sticky rice juice soymilk formulations and preparation method thereof |
| CN110946226A (en) * | 2019-11-29 | 2020-04-03 | 桃源县兴隆米业科技开发有限公司 | High-essential amino acid rice-saving beverage and preparation method thereof |
| CN113100398A (en) * | 2019-12-24 | 2021-07-13 | 丰益(佳木斯)食品工业有限公司 | Bean product containing floury product and preparation method thereof |
| CN113966768A (en) * | 2021-10-22 | 2022-01-25 | 广东药科大学 | Non-fermented rice milk beverage and preparation method thereof, fermented rice milk beverage and preparation method thereof |
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Application publication date: 20140219 |