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Production method of natural rice bran beverage

A production method and technology of rice bran, which is applied in the production field of natural rice bran drinks, can solve problems such as unsolvable taste problems of rice bran drinks and heat denaturation of rice bran albumin, and achieve the effects of reducing liquid viscosity, reducing starch content, and improving product fineness

Inactive Publication Date: 2011-10-26
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] Because rice bran is rich in protein, unsaturated fatty acids, various functional substances, and is a source of hypoallergenic food, it is a good raw material for beverages. However, the problem of the taste of rice bran beverages has not been solved. In addition, rice bran albumin is denatured by heat. It is also an urgent problem to be solved in the development of rice bran beverages

Method used

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  • Production method of natural rice bran beverage

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Embodiment 1

[0026] A kind of production method of natural rice bran drink, the steps are as follows:

[0027] (1) 10kg of fresh rice bran as raw material is added to 50kg of food production water, homogenized by a colloid mill to form a milky white rice bran thick slurry;

[0028] The raw material can also be stabilized rice bran, defatted rice bran, semi-skimmed rice bran and other rice bran products.

[0029] (2) Preheat the thick rice bran slurry to 40-50°C, add 50g of papain and 20g of tannase, and hydrolyze for 3 hours;

[0030] Among them, papain can also be replaced by trypsin, bromelain, flavor protease, all animal, plant and microbial source enzymes that can hydrolyze protein, and all food processing protease, and its addition amount is 1‰-5% of the total weight of rice bran. The amount of tannase added is between 2‰-1% of the total weight of rice bran; the addition method can be any one.

[0031] (3) Add 100 g of amylolytic enzyme, heat to 70-80° C., and keep for 60 minutes. ...

Embodiment 2

[0041] A kind of production method of natural rice bran drink, the steps are as follows:

[0042] (1) 100 kg of fresh rice bran as raw material is added to 400 kg of food production water, and homogenized by a colloid mill to form a milky white rice bran thick slurry;

[0043] (2) Preheat the thick rice bran slurry to 40-50°C,

[0044] (3) Add 600g neutral protease, add 200g tannase, hydrolyze for 2.5 hours;

[0045] (4) the enzymolysis solution that step (3) obtains is filtered with filter cloth, removes insoluble impurity;

[0046] (5) According to different personal tastes, an appropriate amount of sour agent, sweetener and vanilla essence can also be added for flavor deployment, or no other food flavoring agent can be added;

[0047] (6) Homogenize twice under 30MPa,

[0048] (7) After homogenization, the product is subjected to high-temperature instant sterilization, and the temperature is 125° C., and the sterilization time is 3 seconds;

[0049] (8) Filling and stor...

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Abstract

The invention relates to a production method of a natural rice bran beverage. The method is mainly characterized by taking rice bran as a raw material and comprising the following steps: adding a certain amount of water into the rice bran; crushing with a colloid mill; sequentially adding protease, tannase, amylase and glucoamylase to perform composite enzymolysis; filtering the enzymolysis liquid; and performing the processes of seasoning, homogenizing, instantaneously sterilizing at a high temperature, canning and the like to obtain the finished product. By adopting the technology such as biological compound enzyme, high-pressure homogenizing and the like to process the rice bran, the method provided by the invention increases the content of soluble cellulose in rice bran, reduces the starch content and improves the edibility of rice bran on one hand, and on the other hand, sufficiently enables the nutrient components and functional substances in rice bran to be free and change intosubstances that can be directly absorbed by a human body and become a novel grain beverage integrating nutrition and functions.

Description

technical field [0001] The invention belongs to the field of food and drink, in particular to a production method of natural rice bran drink. Background technique [0002] Rice bran is the most important by-product in rice processing, accounting for about 8-12% of the total brown rice. Our country produces 200 million tons of rice straw every year, and the annual output of rice bran is about 20 million tons. A USDA study showed that 64% of the nutrients in rice grains are concentrated in the bran. Rice bran is a kind of rich and high value-added resource with extensive development potential, which not only contains 12-16% protein, 16-22% fat, sugar, vitamins, dietary fiber and minerals and other nutrients, but also contains Tocopherol, tocotrienol, lipopolysaccharide, octacosanol, α-lipoic acid, γ-oryzanol, squalene, phytic acid and other natural antioxidants and biologically active substances. The fat composition of rice bran is mainly 17% palmitic acid, 40% oleic acid an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 王稳航
Owner TIANJIN UNIV OF SCI & TECH
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