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A kind of compound rice milk beverage and preparation method thereof

A milk drink and compound rice technology, which is applied in the field of compound rice milk drink and its preparation, can solve the problems of destroying food quality, short shelf life, loss of edible value, etc., to prolong shelf life, improve taste, and prevent recrystallization Effect

Active Publication Date: 2016-03-30
SANMING YANGCHEN FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Retrogradation of starch will seriously damage the edible quality of food. Rice is a raw material with high starch content. Because the beverage produced by using it is prone to starch reversion and loses its edible value
Usually, rice milk beverages show different degrees of relapse after one week of production, and the shelf life is extremely short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A compound rice milk beverage, the steps of its specific preparation method are as follows:

[0034] (1) Select shelled peanut kernels without mildew, moth-eaten, or deoiled, and rice without mold and moth-eaten;

[0035] (2) Roast the peanut kernels at 180°C for 30 minutes, until the peanuts are fully ripe and have a peanut aroma, and the appearance is not burnt or light brown, set aside;

[0036] (3) Add 300g of roasted peanut kernels to 1.5kg of clean water and soak for 1 hour at a water temperature of 85°C, then perform high-speed beating and two colloid mills to obtain roasted peanut puree;

[0037] (4) Wash 800g of ordinary japonica rice with clean water and soak for 1 hour, 4.8kg of clean water is beaten at high speed and passed through two colloid mills, and then heated to 96°C for 5 minutes with filtered clean steam;

[0038] (5) After the rice milk is cooled to 88°C, add 0.2g of amylase for mild enzymolysis at constant temperature for 10 minutes, then heat to...

Embodiment 2

[0043] A compound rice milk beverage, the steps of its specific preparation method are as follows:

[0044] (1) Select shelled peanut kernels without mildew, moth-eaten, or deoiled, and rice without mold and moth-eaten;

[0045] (2) Roast the peanut kernels at 200°C for 40 minutes, until the peanuts are fully cooked and have a peanut aroma, and the appearance is not burnt or light brown, set aside;

[0046] (3) Add 500g of roasted peanut kernels to 1.5kg of clean water and soak for 0.5 hours at a temperature of 75°C, then perform high-speed beating and two colloid mills to obtain roasted peanut puree;

[0047] (4) Wash 900g of japonica rice and 100g of glutinous rice with clean water and soak for 1 hour, add 4kg of clean water for high-speed beating and pass through two colloid mills, and then heat to 98°C with filtered clean steam for 10 minutes to gelatinize;

[0048] (5) After the rice milk is cooled to 92°C, add 0.4g of amylase for mild enzymolysis at constant temperature...

Embodiment 3

[0053] A compound rice milk beverage, the steps of its specific preparation method are as follows:

[0054] (1) Select shelled peanut kernels without mildew, moth-eaten, or deoiled, and rice without mold and moth-eaten;

[0055] (2) Roast the peanut kernels at 220°C for 45 minutes until the peanuts are fully ripe and have a peanut aroma, and the appearance is not burnt or light brown, set aside;

[0056] (3) Add 200g of roasted peanut kernels to 800g of clean water and soak for 0.5 hours at a temperature of 65°C, then perform high-speed beating and two colloid mills to obtain roasted peanut puree;

[0057] (4) Wash 200g of glutinous rice and 700g of indica rice with clean water and soak for 1 hour, add 4.5kg of clean water for high-speed beating and pass through two colloid mills, and then heat to 100°C for 8 minutes with filtered clean steam;

[0058](5) After the rice milk is cooled to 95°C, add 0.5g of amylase for mild enzymolysis at constant temperature for 15 minutes, th...

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Abstract

The invention discloses a compound rice milk beverage and a preparation method thereof, which comprises material selection, roasting of peanuts, defibrination, washing and soaking of rice, beating, gelatinization, mild enzymolysis, blending, homogenization, filling, sealing, Sterilization, cooling, packaging, to obtain a compound rice milk beverage product. The present invention uses biological enzymatic hydrolysis technology combined with high-pressure homogenization technology to prepare rice and peanut compound rice milk, hydrolyzes part of the starch, and makes the oil in peanut and rice starch form a stable emulsified state of half water in oil and half oil in water, Effectively prevent rice starch from forming recrystallization during the storage of rice milk beverages, thereby preventing the reversion of rice milk beverages and prolonging the shelf life of rice milk beverages. The rice milk beverage produced by the invention combines the nutritional components of rice and peanuts, which improves the taste, flavor and nutritional value of the product, and its preparation method is simple and easy, with common equipment and strong operability, which can effectively solve the problem of returning rice milk. It is suitable for the industrialized large-scale production of rice milk beverage.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound rice milk beverage and a preparation method thereof. Background technique [0002] Starch is an important part of food. After gelatinization, at room temperature or lower, the starch molecules that were originally in a disordered state rearrange orderly through hydrogen bonding to form a highly crystalline body. This process is the retrogradation of starch. . The retrogradation of starch will seriously damage the edible quality of food. Rice is a raw material with high starch content, and the beverage produced by using it is prone to retrogradation of starch and loses its edible value. Usually, rice milk beverages will regenerate to varying degrees after one week of production, and the shelf life is extremely short. Contents of the invention [0003] The object of the present invention is to provide a compound rice milk beverage and its preparation method...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/70
CPCA23L2/38A23L2/70A23L2/84A23L33/00A23V2002/00A23V2200/044A23V2200/15A23V2300/26
Inventor 杨仁珠
Owner SANMING YANGCHEN FOODSTUFF
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