CN104996573A - Rice bran nutritional beverage and preparation method thereof - Google Patents
Rice bran nutritional beverage and preparation method thereof Download PDFInfo
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- CN104996573A CN104996573A CN201510554630.8A CN201510554630A CN104996573A CN 104996573 A CN104996573 A CN 104996573A CN 201510554630 A CN201510554630 A CN 201510554630A CN 104996573 A CN104996573 A CN 104996573A
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Abstract
The invention is relates to a rice bran nutritional beverage, and the rice bran nutritional beverage is prepared from the following raw materials in parts by weight: 30 to 40 parts of rice bran concentrate, 3 to 10 parts of white sugar, 5 to 10 parts of theanine, 2 to 5 parts of whole milk powder, 1 to 3 parts of natural essence, 0.2 to 1 part of citric acid isopropyl ester, 0.1 to 0.5 parts of sodium alginate, 2 to 5 parts of starch, and 30 to 70 parts of purified water. The rice bran nutritional beverage provided by the invention has the health efficacy, is suitable for the masses, has rich rice fragrance, milk flavor and tea flavor, is oily and smooth in taste and sweet in aftertaste.
Description
Technical field
The present invention relates to food processing, particularly a kind of Rice Bran drink and preparation method thereof.
Background technology
At present, the trend of healthy food development more and more focuses on the aspects such as it is natural, function, convenience and affordable.Rice bran is a kind of renewable resource underused with remarkable physiological function and high nutritive value.Large quantity research proves, rice bran is the elite place of paddy seed, it has concentrated the trophic function composition of paddy 64%, be rich in the fat of high-quality, protein, tocopherol, tocotrienols, Υ-material such as Hi-Z and dietary fiber, there is remarkable function at adjustment body physiological function with preventing and treating in illness, being known as by people health-nutrition source of being bestowed by heaven.
Summary of the invention
The object of this invention is to provide one and there is health-care efficacy chaff breast nourishing beverage.
Described object is achieved by the following scheme:
A kind of Rice Bran drink, be prepared from by following ratio of weight and number, rice bran stoste 30-40 part, white sugar 3-10 part, theanine 5-10 part, whole milk powder 2-5 part, natural essence 1-3 part, citric acid isopropyl ester 0.2-1 part, sodium alginate 0.1-0.5 part, starch 2-5 part, pure water 30-70 part.
Preferred version 1:
Be prepared from by following ratio of weight and number, rice bran stoste 35 parts, white sugar 10 parts, theanine 5 parts, whole milk powder 3 parts, natural essence 3 parts, citric acid isopropyl ester 0.2 part, sodium alginate 0.5 part, starch 4 parts, pure water 70 parts.
Preferred version 2:
Be prepared from by following ratio of weight and number, rice bran stoste 30 parts, white sugar 6 parts, theanine 10 parts, whole milk powder 2 parts, natural essence 1 part, citric acid isopropyl ester 0.6 part, sodium alginate 0.1 part, starch 2 parts, pure water 50 parts.
Preferred version 3:
Be prepared from by following ratio of weight and number, rice bran stoste 40 parts, white sugar 3 parts, theanine 7 parts, whole milk powder 5 parts, natural essence 2 parts, citric acid isopropyl ester 1 part, sodium alginate 0.3 part, starch 5 parts, pure water 30 parts.
preparation method:
(1) preparation method of Rice Bran stoste, is characterized in that comprising following manufacture craft:
A, pretreatment of raw material: select fresh pure rice bran, be stabilizedly treated as de-enzyme and stablize, can the rice bran stably of long-term storage;
B, baking, pulverize, sieve: rice bran stably is put into baking oven, and temperature controls to toast 25 minutes at 115 DEG C, then pulverize through pulverizer, cross 80 mesh sieves and obtain bran powder;
C, immersion: bran powder is fully dipped to soft in fermentation vat with pure water under normal temperature;
D, gelatinization: the bran powder after fully soaking is sent into interlayer steamer with the pure water of 8 times, heats while stirring, be heated to 110 DEG C, stirring, makes it be pasted into rice bran syrup;
E, enzymolysis: the AMS adding mass ratio 0.07% in the rice bran syrup after gelatinization, at the temperature of 80 DEG C, enzyme digestion reaction becomes rice bran liquid in 20 minutes;
F, go out enzyme: rice bran liquid is heated to 105 DEG C, heats 9 minutes, carry out enzyme deactivation process;
G, filtration: the filter elimination impurity of 200 order filter clothes of the rice bran liquid after the enzyme that goes out;
H, sterilization: namely the rice bran liquid after filtration obtain Rice Bran stoste through high-temperature short-time sterilization device instantaneous sterilization under the high temperature of 120 DEG C after 10 seconds;
(2) whole milk powder is homogeneous, sterilization, refrigeration are for subsequent use;
(3) in material-compound tank, add whole raw material by weight ratio, mix and stir into paste liquid.
(4) deployed paste liquid is refined 2 times through colloid mill again, regulate colloid mill fineness to be 8 μm.
(5) pressure of homogenizer is adjusted to 25MPa, and secondary pressure is adjusted to 35MPa, by the paste liquid at room temperature homogeneous process after fine grinding 2 times.
(6) namely the paste liquid after homogeneous obtain chaff breast nourishing beverage through high-temperature sterilizing chambers pasteurize under the high temperature of 100 DEG C after 5 minutes.
Theanine: have and absorb with metabolism, regulate nerve in brain to pass on the change of material, improve learning ability and memory, sedation, improve premenstrual syndrome, neuroprotective cell, the effect reduced blood pressure, strengthen the curative effect of cancer therapy drug.
The present invention with the addition of theanine, rice bran and whole milk powder and mixes, and realizes the perfect combination of three's local flavor, and plays a role in health care.And the object of more than 6 months long shelf-lifves can be realized.
The simple environmental protection of manufacture craft, easy to operate, loss and the destruction of nutriment can not be caused in manufacturing process.
Detailed description of the invention
Elaborate the preferred embodiment of the present invention below.
embodiment 1:
A kind of Rice Bran drink, be prepared from by following ratio of weight and number, rice bran stoste 30-40 part, white sugar 3-10 part, theanine 5-10 part, whole milk powder 2-5 part, natural essence 1-3 part, citric acid isopropyl ester 0.2-1 part, sodium alginate 0.1-0.5 part, starch 2-5 part, pure water 30-70 part.
Preparation method is shown in embodiment 2.
embodiment 2:
Be prepared from by following ratio of weight and number, rice bran stoste 35 parts, white sugar 10 parts, theanine 5 parts, whole milk powder 3 parts, natural essence 3 parts, citric acid isopropyl ester 0.2 part, sodium alginate 0.5 part, starch 4 parts, pure water 70 parts.
Preparation method:
(1) preparation method of Rice Bran stoste, is characterized in that comprising following manufacture craft:
A, pretreatment of raw material: select fresh pure rice bran, be stabilizedly treated as de-enzyme and stablize, can the rice bran stably of long-term storage;
B, baking, pulverize, sieve: rice bran stably is put into baking oven, and temperature controls to toast 25 minutes at 115 DEG C, then pulverize through pulverizer, cross 80 mesh sieves and obtain bran powder;
C, immersion: bran powder is fully dipped to soft in fermentation vat with pure water under normal temperature;
D, gelatinization: the bran powder after fully soaking is sent into interlayer steamer with the pure water of 8 times, heats while stirring, be heated to 110 DEG C, stirring, makes it be pasted into rice bran syrup;
E, enzymolysis: the AMS adding mass ratio 0.07% in the rice bran syrup after gelatinization, at the temperature of 80 DEG C, enzyme digestion reaction becomes rice bran liquid in 20 minutes;
F, go out enzyme: rice bran liquid is heated to 105 DEG C, heats 9 minutes, carry out enzyme deactivation process;
G, filtration: the filter elimination impurity of 200 order filter clothes of the rice bran liquid after the enzyme that goes out;
H, sterilization: namely the rice bran liquid after filtration obtain Rice Bran stoste through high-temperature short-time sterilization device instantaneous sterilization under the high temperature of 120 DEG C after 10 seconds;
(2) whole milk powder is homogeneous, sterilization, refrigeration are for subsequent use;
(3) in material-compound tank, add whole raw material by weight ratio, mix and stir into paste liquid.
(4) deployed paste liquid is refined 2 times through colloid mill again, regulate colloid mill fineness to be 8 μm.
(5) pressure of homogenizer is adjusted to 25MPa, and secondary pressure is adjusted to 35MPa, by the paste liquid at room temperature homogeneous process after fine grinding 2 times.
(6) namely the paste liquid after homogeneous obtain chaff breast nourishing beverage through high-temperature sterilizing chambers pasteurize under the high temperature of 100 DEG C after 5 minutes.
embodiment 3:
Be prepared from by following ratio of weight and number, rice bran stoste 30 parts, white sugar 6 parts, theanine 10 parts, whole milk powder 2 parts, natural essence 1 part, citric acid isopropyl ester 0.6 part, sodium alginate 0.1 part, starch 2 parts, pure water 50 parts.Preparation method is identical with embodiment 2.
embodiment 4:
Be prepared from by following ratio of weight and number, rice bran stoste 40 parts, white sugar 3 parts, theanine 7 parts, whole milk powder 5 parts, natural essence 2 parts, citric acid isopropyl ester 1 part, sodium alginate 0.3 part, starch 5 parts, pure water 30 parts.Preparation method is identical with embodiment 2.
Flavor variations in shelf-life of the present invention is investigated, specific experiment method is: under the present invention being left in 30 DEG C of conditions, in three months, mouthfeel is unchanged, after three months because the printing opacity of packaging material, oxygen permeability cause the fat in content, albumen and stabilising system to change, mouthfeel slightly changes, but products taste still can accept six months time.
The present invention has health-care efficacy, is applicable to general population, has strong pleasant meter Xiang, milk, tea fragrance.The greasy lubrication of mouthfeel, aftertaste is sweet.
Present embodiment does not just limit its protection domain to the exemplary illustration of this patent; those skilled in the art can also carry out local to it and change; as long as no the Spirit Essence exceeding this patent, be all considered as the equivalent replacement to this patent, all within the protection domain of this patent.
Claims (5)
1. a Rice Bran drink, it is characterized in that: be prepared from by following ratio of weight and number, rice bran stoste 30-40 part, white sugar 3-10 part, theanine 5-10 part, whole milk powder 2-5 part, natural essence 1-3 part, citric acid isopropyl ester 0.2-1 part, sodium alginate 0.1-0.5 part, starch 2-5 part, pure water 30-70 part.
2. a kind of Rice Bran drink according to claim 1, it is characterized in that: be prepared from by following ratio of weight and number, rice bran stoste 35 parts, white sugar 10 parts, theanine 5 parts, whole milk powder 3 parts, natural essence 3 parts, citric acid isopropyl ester 0.2 part, sodium alginate 0.5 part, starch 4 parts, pure water 70 parts.
3. a kind of Rice Bran drink according to claim 1, it is characterized in that: be prepared from by following ratio of weight and number, rice bran stoste 30 parts, white sugar 6 parts, theanine 10 parts, whole milk powder 2 parts, natural essence 1 part, citric acid isopropyl ester 0.6 part, sodium alginate 0.1 part, starch 2 parts, pure water 50 parts.
4. a kind of Rice Bran drink according to claim 1, it is characterized in that: be prepared from by following ratio of weight and number, rice bran stoste 40 parts, white sugar 3 parts, theanine 7 parts, whole milk powder 5 parts, natural essence 2 parts, citric acid isopropyl ester 1 part, sodium alginate 0.3 part, starch 5 parts, pure water 30 parts.
5. a kind of Rice Bran drink preparation method described in claim 1-4, is characterized in that: preparation method is as follows:
(1) preparation method of Rice Bran stoste, is characterized in that comprising following manufacture craft:
A, pretreatment of raw material: select fresh pure rice bran, be stabilizedly treated as de-enzyme and stablize, can the rice bran stably of long-term storage;
B, baking, pulverize, sieve: rice bran stably is put into baking oven, and temperature controls to toast 25 minutes at 115 DEG C, then pulverize through pulverizer, cross 80 mesh sieves and obtain bran powder;
C, immersion: bran powder is fully dipped to soft in fermentation vat with pure water under normal temperature;
D, gelatinization: the bran powder after fully soaking is sent into interlayer steamer with the pure water of 8 times, heats while stirring, be heated to 110 DEG C, stirring, makes it be pasted into rice bran syrup;
E, enzymolysis: the AMS adding mass ratio 0.07% in the rice bran syrup after gelatinization, at the temperature of 80 DEG C, enzyme digestion reaction becomes rice bran liquid in 20 minutes;
F, go out enzyme: rice bran liquid is heated to 105 DEG C, heats 9 minutes, carry out enzyme deactivation process;
G, filtration: the filter elimination impurity of 200 order filter clothes of the rice bran liquid after the enzyme that goes out;
H, sterilization: namely the rice bran liquid after filtration obtain Rice Bran stoste through high-temperature short-time sterilization device instantaneous sterilization under the high temperature of 120 DEG C after 10 seconds;
(2) whole milk powder is homogeneous, sterilization, refrigeration are for subsequent use;
(3) in material-compound tank, add whole raw material by weight ratio, mix and stir into paste liquid;
(4) deployed paste liquid is refined 2 times through colloid mill again, regulate colloid mill fineness to be 8 μm;
(5) pressure of homogenizer is adjusted to 25MPa, and secondary pressure is adjusted to 35MPa, by the paste liquid at room temperature homogeneous process after fine grinding 2 times;
(6) namely the paste liquid after homogeneous obtain chaff breast nourishing beverage through high-temperature sterilizing chambers pasteurize under the high temperature of 100 DEG C after 5 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510554630.8A CN104996573A (en) | 2015-09-03 | 2015-09-03 | Rice bran nutritional beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510554630.8A CN104996573A (en) | 2015-09-03 | 2015-09-03 | Rice bran nutritional beverage and preparation method thereof |
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| CN104996573A true CN104996573A (en) | 2015-10-28 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614568A (en) * | 2015-12-27 | 2016-06-01 | 哈尔滨泉兴科技有限公司 | Green rice bran beverage and preparation method thereof |
| JP2018012681A (en) * | 2016-07-07 | 2018-01-25 | 株式会社東洋新薬 | Oral composition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132735A (en) * | 2010-12-17 | 2011-07-27 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product added with rice bran polypeptides and preparation method thereof |
| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| CN104351904A (en) * | 2014-12-05 | 2015-02-18 | 滕幼平 | Bran milk nutritional drink and preparation method thereof |
-
2015
- 2015-09-03 CN CN201510554630.8A patent/CN104996573A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132735A (en) * | 2010-12-17 | 2011-07-27 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product added with rice bran polypeptides and preparation method thereof |
| CN103503995A (en) * | 2013-09-18 | 2014-01-15 | 西华大学 | Process for preparing mixed rice bran milk beverage |
| CN104351904A (en) * | 2014-12-05 | 2015-02-18 | 滕幼平 | Bran milk nutritional drink and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 夏延斌等: "《食品化学》", 28 February 2015 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614568A (en) * | 2015-12-27 | 2016-06-01 | 哈尔滨泉兴科技有限公司 | Green rice bran beverage and preparation method thereof |
| JP2018012681A (en) * | 2016-07-07 | 2018-01-25 | 株式会社東洋新薬 | Oral composition |
| JP7037161B2 (en) | 2016-07-07 | 2022-03-16 | 株式会社東洋新薬 | Oral composition |
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Application publication date: 20151028 |
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