CN101961126A - A rice lactic acid drink - Google Patents
A rice lactic acid drink Download PDFInfo
- Publication number
- CN101961126A CN101961126A CN2010102837915A CN201010283791A CN101961126A CN 101961126 A CN101961126 A CN 101961126A CN 2010102837915 A CN2010102837915 A CN 2010102837915A CN 201010283791 A CN201010283791 A CN 201010283791A CN 101961126 A CN101961126 A CN 101961126A
- Authority
- CN
- China
- Prior art keywords
- rice
- lactic acid
- beverage
- interpolation
- acid drink
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 50
- 235000009566 rice Nutrition 0.000 title claims abstract description 50
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 19
- 239000004310 lactic acid Substances 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims description 11
- 238000012986 modification Methods 0.000 claims description 9
- 230000004048 modification Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013312 flour Nutrition 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 230000005484 gravity Effects 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
A rice lactic acid beverage is prepared by using different kinds of rice as main material and adding proper amount of biological additive to modify rice flour based on traditional lactic acid beverage processing technology, existing rice flour processing technology and biological treatment technology. The rice lactic acid beverage has the advantages of long shelf life, safety, sanitation and balanced nutrition, and can be industrially produced on a large scale, thereby achieving the purposes of commercialization and improvement of the fine and further processing specific gravity of rice food. The invention mainly solves the problems of acidification mechanism, retrogradation and preservation of the beverage made of rice, and makes the beverage made of rice simple and economic. The shelf life of the beverage can reach 6-12 months after adding a proper amount of preservative, packaging and sterilizing treatment.
Description
Affiliated technical field
The present invention relates to rice food processing, especially a kind of processing method of rice beverage.
Background technology
It is staple food that the whole world has the population more than 50% simply to be heated into rice with rice.10,000 for many years, and rice is one of mankind's main food of depending on for existence.Rice is rich in starch, proteins,vitamins,minerals etc., is good beverage main material.But up to now, market rarely has rice beverage.Therefore, rice food intensive processing-rice beverage space is huge.
At present, the lactic acid drink on the market adopts the making with milk of each kind of starch more.There is the market vacancy in the lactic acid drink that with rice is major ingredient.
Summary of the invention
The objective of the invention is to: a kind of rice lactic acid drink is provided, on the basis of traditional lactic acid drink process technology and existing ground rice process technology and biologic treating technique, adopt the variety classes rice to cooperate and be rice lactic acid drink major ingredient, add an amount of bio-additive rice meal is carried out modification, be made into nutritious, rice is fragrant pure, lubricious tasty and refreshing, all-ages rice lactic acid drink.This kind rice lactic acid drink, shelf life is longer, safety and sanitation, balanced in nutrition, but large-scale industrial production, reach commercialization and improve the purpose of rice food intensive processing proportion.
The present invention has mainly solved rice and has made the acidifying mechanism of beverage, brings back to life and a fresh-keeping difficult problem, and it is simple and economical to make rice make beverage.It can reach 6-12 month by the shelf-life after adding an amount of antistaling agent, packing, sterilization processing.
Realize technical scheme of the present invention: choose high quality white rice-rice pulverizing-rice meal modification processing-interpolation suitable quantity of water-auxiliary materials such as interpolation milk powder-inoculation bacterial classification-flavoring-interpolation antistaling agent-interpolation emulsifying agent-mixing-stirring-homogeneous-fermentation-packing-sterilization-preservations such as interpolation sugar.
Described rice can be that a kind of rice or multiple rice mix.
As preferably, described rice meal is modified as the biologic treating technique modification.
As preferably, described rice meal is modified as the modification of expanding treatment technology.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
Embodiment: rice lactic acid drink
Get 2 parts of rice and wheat flours, 1 part in milk material, 7 parts in water, the agent of rice meal bio-modification is an amount of, and lactic acid bacteria is an amount of, and skimmed milk power is an amount of, and white granulated sugar is an amount of, and antistaling agent is an amount of.Rice meal is broken to rice meal more than 200 orders, and rice meal carries out bio-modification and handles flavorings such as adding entry, milk powder, white granulated sugar behind the inoculating lactic acid bacterium of back and antistaling agent, emulsifying agent, mixes, fully stir homogeneous, about standing for fermentation 6 hours, pack sterilization again, preservation is sold.
Claims (4)
1. a rice lactic acid drink is characterized in that: choose high quality white rice-rice pulverizing-rice meal modification processing-interpolation suitable quantity of water-auxiliary materials such as interpolation milk powder-inoculation bacterial classification-flavoring-interpolation antistaling agent-interpolation emulsifying agent-mixing-stirring-homogeneous-fermentation-packing-sterilization-preservations such as interpolation sugar.
2. rice lactic acid drink according to claim 1 is characterized in that: described rice can be that a kind of rice or multiple rice mix.
3. according to claim 1 and the described rice lactic acid drink of claim 2, it is characterized in that: described rice meal is modified as the biologic treating technique modification.
4. according to claim 1 and the described rice lactic acid drink of claim 2, it is characterized in that: described rice meal is modified as the modification of expanding treatment technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102837915A CN101961126A (en) | 2010-09-17 | 2010-09-17 | A rice lactic acid drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102837915A CN101961126A (en) | 2010-09-17 | 2010-09-17 | A rice lactic acid drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101961126A true CN101961126A (en) | 2011-02-02 |
Family
ID=43514323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102837915A Pending CN101961126A (en) | 2010-09-17 | 2010-09-17 | A rice lactic acid drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101961126A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356912A (en) * | 2011-11-02 | 2012-02-22 | 黑龙江省龙蛙粮油进出口有限公司 | Preparation method of probiotic fermented rice milk |
| CN102613304A (en) * | 2012-03-30 | 2012-08-01 | 东北农业大学 | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore |
| CN104000266A (en) * | 2014-06-13 | 2014-08-27 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN103999946A (en) * | 2014-05-16 | 2014-08-27 | 中南林业科技大学 | Eurotium cristatum fermentation type rice milk health care beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234201A (en) * | 1999-03-29 | 1999-11-10 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1853491A (en) * | 2005-04-29 | 2006-11-01 | 任发政 | Mung sour milk with swelled cereals |
| US20080089978A1 (en) * | 2006-10-13 | 2008-04-17 | Body Structures, Inc. | Lacteal coated pizzas |
-
2010
- 2010-09-17 CN CN2010102837915A patent/CN101961126A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234201A (en) * | 1999-03-29 | 1999-11-10 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1108765C (en) * | 1999-03-29 | 2003-05-21 | 安徽省天长市食品机械厂 | Rice-drink production process |
| CN1853491A (en) * | 2005-04-29 | 2006-11-01 | 任发政 | Mung sour milk with swelled cereals |
| US20080089978A1 (en) * | 2006-10-13 | 2008-04-17 | Body Structures, Inc. | Lacteal coated pizzas |
Non-Patent Citations (3)
| Title |
|---|
| 傅亮等: "发酵型营养米乳的研制", 《食品与机械》 * |
| 罗冰等: "发酵米乳的生产", 《食品科技》 * |
| 邵虎: "发酵型大米活性乳酸菌饮料的研制", 《乳业科学与技术》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356912A (en) * | 2011-11-02 | 2012-02-22 | 黑龙江省龙蛙粮油进出口有限公司 | Preparation method of probiotic fermented rice milk |
| CN102613304A (en) * | 2012-03-30 | 2012-08-01 | 东北农业大学 | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore |
| CN103999946A (en) * | 2014-05-16 | 2014-08-27 | 中南林业科技大学 | Eurotium cristatum fermentation type rice milk health care beverage and preparation method thereof |
| CN103999946B (en) * | 2014-05-16 | 2016-06-08 | 中南林业科技大学 | A kind of Eurotium cristatum fermented type rice milk health-care drink and preparation method thereof |
| CN104000266A (en) * | 2014-06-13 | 2014-08-27 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
| CN104000266B (en) * | 2014-06-13 | 2015-04-29 | 江西百禾药业有限公司 | Preparation method for rice fermentation beverages |
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| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Shen Zheming Document name: Notification of Passing Examination on Formalities |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110202 |