Brown rice pulp and preparation method thereof

Abstract

The invention provides brown rice pulp and a preparation method thereof, and relates to cereal drink processing. The brown rice pulp is prepared from brown rice, walnut kernels, peanut kernels, milk powder, sugar, fructo-oligosaccharide, sodium isoascorbate, edible salt, compound stabilizer, food-grade essence and water. The preparation method comprises the following steps: roasting brown rice, walnut kernels and peanut kernels, performing crushing, and performing pregelatinization to obtain brown rice size A; grinding the roasted walnut kernels and peanut kernels; grinding the size A with theground walnut kernels and peanut kernels, pumping the size into a temporary storage tank to obtain liquid B after colloid grinding, performing homogenizing to obtain liquid C, and filling a preparation tank with the liquid C after cold type discharge; mixing a compound stabilizer with sugar, adding the mixture into hot water, adding milk powder, fructo-oligosaccharide, sodium isoascorbate and edible salt into the mixture to obtain liquid D, performing dissolving, and filling the preparation tank with the mixture; and injecting the liquid C and the liquid D into the preparation tank, injectingessence into the preparation tank, performing mixing, cooling and volume-fixing, and performing filtering, preheating, degassing, homogenizing, sterilizing and filling for the volume-fixed prepared liquid.

Description

technical field [0001] The invention relates to grain beverage processing, in particular to a thick brown rice slurry and a preparation method thereof. Background technique [0002] Brown rice refers to the whole grain of rice that has been peeled off the bran and retains the germ and inner bark. The taste is rough, the texture is tight, and it is not easy to cook, but the nutritional value of brown rice is much higher than the refined white rice we eat every day. It is rich in vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. Studies have shown that vitamin B and vitamin E in rice bran and germ parts of brown rice can improve human immune function, promote blood circulation, and help people eliminate depression and irritability. In addition, trace elements such as potassium, magnesium, zinc, iron, and manganese in brown rice are beneficial to the prevention of cardiovascular diseases and anemia. It also retains a large amount of dietary f...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide rich and unique flavor, fine and mellow taste, which not only improves the bad flavor and taste of brown rice or germinated brown rice, but also enhances the nutritional and health effects of brown rice or germinated brown rice thick paste; at the same time, it solves the problem of grain thick paste through the compound stabilizer solution A kind of thick brown rice slurry and its preparation method that ensure the stability of the taste and aroma of the product during the shelf life due to stability problems such as easy aging of product starch, water precipitation, and fat floating.