CN-122004375-A - Coconut juice rice milk beverage and processing method thereof

CN122004375ACN 122004375 ACN122004375 ACN 122004375ACN-122004375-A

Abstract

The invention relates to the technical field of food processing, in particular to a coconut juice rice milk beverage and a processing method thereof, wherein the method comprises the steps of taking rice, adding baking soda, and soaking overnight; the method comprises the steps of pouring soaked rice and water into a colloid mill to carry out pulping to obtain raw rice pulp, adding the raw rice pulp, coconut pulp and white granulated sugar into a stirring tank at the same time, stirring and mixing, stirring and gradually heating in a mixing process, and finally keeping stirring in a range of 85-95 ℃ to enable starch to dissolve out and lipid to be compounded, so that the rice pulp gradually becomes rice paste.

Inventors

LIU SIWEI
Guan Lifu
LIU YUNHAN
JIANG JINFENG
CHEN HAORAN
ZENG SHAOXIAO

Assignees

福建省盐业集团有限责任公司

Dates

Publication Date: 20260512
Application Date: 20260310

Claims (10)

1. A method for processing a coconut juice rice milk beverage, which is characterized by comprising the following steps: soaking rice in baking soda overnight; pulping, namely pouring soaked rice and water into a colloid mill to perform pulping to obtain raw rice pulp; Adding 40% of water in total amount into a stirring tank, adding raw rice milk, coconut milk and white granulated sugar to a working liquid level, stirring and mixing, then carrying out the preparation, stirring and mixing until the coconut milk fat can be uniformly dispersed around starch particles, stirring and gradually heating in the preparation process, and finally keeping stirring for 10-15min at a temperature of 85-95 ℃ to enable starch to dissolve out and lipid to be compounded, so that the rice milk is gradually changed into rice paste, carrying out spiral compounding on fat in the coconut milk and amylose to form a starch-lipid single-spiral compound, stirring until the coconut milk and the rice milk are completely mixed and the white granulated sugar is completely dissolved, adding purified water to a volume of 100%, and stirring again until precipitation and layering do not occur to form a mixture; Filtering by adopting a 120-150 mesh stainless steel vibrating screen for continuous rough filtering, and then fine filtering by a 200-250 mesh bag filter; Homogenizing: homogenizing the filtered mixture; sterilizing and canning, namely sterilizing by adopting an ultra-high temperature sterilization method, and canning in a sterile cold way after sterilization is completed.
2. The method of processing a coconut milk rice milk beverage of claim 1, wherein the agitator tank comprises: the tank body comprises a tank and a working liquid level, and a first heater is arranged in the inner wall of the tank; A cover body which is covered on the tank, a spherical hinge groove is arranged in the center of the lower surface of the cover body, a wiring space communicated with the spherical hinge groove is also arranged in the cover body, and The stirring assembly comprises a controller, an air pump, a high-pressure air bottle, a first pipeline, a second pipeline, a stirring rod and at least three winding motors, wherein the winding motors are distributed on the lower surface of the cover body in a circumferential array and take spherical hinge grooves as circle centers, the winding motors comprise winding drums and traction wires on the winding drums, the stirring rod comprises a piston and a pipe body, one end of the pipe body is a gas end, the other end of the pipe body is a liquid end, the gas end is connected with the spherical hinge grooves in a spherical hinge manner and is communicated with a wiring space, the piston is arranged in the pipe body and moves along the length direction of the pipe body to form a movable partition, and hanging rings with the same number as the winding motors are uniformly arranged on the periphery of the pipe body and are respectively connected with the winding motors facing the winding motors through the traction wires; The air pump comprises an air inlet and an air outlet, wherein the air inlet is communicated with the air end through a first pipeline passing through the wiring space, the air outlet is communicated with the high-pressure air cylinder to pump air, and the high-pressure air cylinder is also communicated with the air end through a second pipeline passing through the wiring space; the controller is respectively and electrically connected with the air pump, the high-pressure air cylinder and the winding motor, controls the angle of a working control tube body of the winding motor, and the liquid end is inserted into the working liquid level by 1 cm to 5cm when the tube body is vertical; The deploying further comprises: Adding water accounting for 40% of the total amount into a tank body of a stirring tank, adding raw rice slurry, coconut slurry and white granulated sugar to a working liquid level, stirring and mixing, blending, stirring and mixing until coconut slurry grease can be uniformly dispersed around starch particles, stirring in the blending process, gradually heating by a first heater, keeping stirring at 85-95 ℃ for 10-15min to enable starch to dissolve out and lipid to be compounded, enabling rice slurry to gradually become rice paste, enabling fat in coconut slurry and amylose to be spirally compounded to form a starch-lipid single-spiral compound, stirring until the coconut slurry and the rice slurry are completely mixed, enabling the white granulated sugar to be completely dissolved, adding purified water to reach a constant volume of 100%, and stirring again until precipitation and layering do not occur to form a mixture.
3. The method of processing a coconut milk rice milk beverage of claim 2, wherein the inner wall of the tube narrows inwardly at both the gas end and the liquid end; The inner wall of the pipe body is internally provided with a second heater.
4. The method for processing a coconut milk rice milk beverage of claim 2, wherein the cover is provided with an air pressure balance valve, and the air pressure balance valve is closed when the stirring tank is used for stirring; the upper surface of the cover body is provided with a plurality of lifting lugs.
5. The method of processing a coconut milk rice milk beverage of claim 2, wherein an insulation layer is provided on an outer surface of the can.
6. The method of processing a coconut milk rice milk beverage of claim 2 wherein the blending assembly further comprises a first three-way valve and a second three-way valve; The air inlet, the first three-way valve, the first pipeline, the second three-way valve and the air end are sequentially communicated, and the first three-way valve is also communicated with the outside; the gas end is also communicated with a second pipeline through a second three-way valve.
7. The method of processing a coconut milk rice milk beverage of claim 2, wherein the controller is electrically connected to the first three-way valve and the second three-way valve, respectively; the controller controls the air pump, the high-pressure gas cylinder and the communication state of the gas end to control the suction or the ejection of the pipe body respectively, and the controller further comprises: When the pipe body needs to be sucked, the controller controls the air pump to work, and the air inlet, the first three-way valve, the first pipeline, the second three-way valve and the gas end are in a communication state to drive the piston to move towards the gas end; when the pipe body needs to be ejected, the second three-way valve is switched to be communicated with the second pipeline, the high-pressure gas cylinder releases high-pressure gas to push the piston in the pipe body, the first three-way valve is communicated with the outside, and the air outlet is communicated with the high-pressure gas cylinder to continuously pump the air.
8. The method of processing a coconut milk rice milk beverage of claim 1, wherein the processing method further comprises: Soaking semen oryzae Sativae in baking soda 0.03% for 12-18 hr; pulping, namely pouring soaked rice and water into a colloid mill according to the proportion of 1:20 to perform pulping, and repeatedly pulping for two times to obtain raw rice pulp; Adding 40% of water in total amount into a stirring tank, adding raw rice milk, coconut milk and white granulated sugar to a working liquid level, stirring and mixing, then carrying out the preparation, stirring and mixing until the coconut milk fat can be uniformly dispersed around starch particles, stirring and gradually heating in the preparation process, and finally keeping stirring for 10-15min at a temperature of 85-95 ℃ to enable starch to dissolve out and lipid to be compounded, so that the rice milk is gradually changed into rice paste, carrying out spiral compounding on fat in the coconut milk and amylose to form a starch-lipid single-spiral compound, stirring until the coconut milk and the rice milk are completely mixed and the white granulated sugar is completely dissolved, adding purified water to a volume of 100%, and stirring again until precipitation and layering do not occur to form a mixture; Filtering by adopting a 120-150 mesh stainless steel vibrating screen for continuous rough filtering, and then fine filtering by a 200-250 mesh bag filter; homogenizing the filtered mixture with 20-25 megapascals; Sterilizing and canning, namely sterilizing at 135 ℃ for 18 seconds by adopting an ultra-high temperature sterilization method, and canning in a sterile cold way after sterilization.
9. The method for processing the coconut milk and rice milk beverage of claim 1, wherein the raw rice milk, the coconut milk and the white granulated sugar are added, stirred and mixed, and then the mixture is blended, the final concentration of the raw rice milk is 3%, the final concentration of the coconut milk is 4%, and the final concentration of the white granulated sugar is 5%.
10. A coconut milk rice milk beverage characterized in that the coconut milk rice milk beverage is obtained by adopting the processing method of the coconut milk rice milk beverage of any one of claims 1-9.

Description

Coconut juice rice milk beverage and processing method thereof Technical Field The invention relates to the technical field of food processing, in particular to a coconut juice rice milk beverage and a processing method thereof. Background The coconut milk is a milky slurry body which is prepared by grinding coconut meat as a raw material, has oil content as high as 35 percent and is known as natural plant cream. The coconut has rich fragrance and pleasant flavor, contains rich fatty acid, amino acid, zinc, iron and other trace elements, and is a natural beverage with highest amino acid content in the world so far. The rice flour has high nutritive value and is easy to digest and absorb. The existing instant rice flour is simple in processing mode, is usually semi-solid paste when eaten, has single taste and is difficult to adapt to market demands. Coconut milk rice milk is an innovative product combining a vegetable protein beverage (coconut milk) with a cereal beverage (rice milk). Rice provides a unique cereal aroma and smooth starchy mouthfeel, while coconut gives a rich fat aroma and tropical flavor. The rice milk or coconut juice products currently on the market are mostly single products or simply physical blends. The existing mixing technology has the following main problems: Starch "retrogradation" (aging) is severe in that after gelatinization of starch in rice slurry, amylose molecules rearrange to form hydrogen bonds with decreasing temperature or prolonged storage time, forming a dense crystal structure (i.e., β -starch). Macroscopic manifestations are delamination of the beverage, generation of a large amount of gelatinous sediment, coarsening of the mouthfeel, even appearance of "raw rice taste", severely affecting sensory experience and shelf life. The limitations of existing solutions are that conventional processes typically force suspension of starch particles by adding large amounts of thickeners (e.g. CMC, xanthan gum, guar gum, etc.). The natural flavor of the raw materials is covered, the fresh natural taste of the beverage is damaged, the production cost is increased, and the 'gum taste' can be brought. The traditional technology has the defects that the existing coconut juice rice milk processing is generally carried out by independently pasting and sterilizing the rice milk and finally adding the coconut milk for simple physical mixing. This "post-addition" mode results in the fat and protein in the coconut slurry being present only as flavoring. In addition, during the stirring process, air bubbles are involved in liquid due to vortex and shearing force generated by stirring blades, so that the gas-liquid contact area is increased, the rice slurry and the coconut slurry are easily oxidized by air, and particularly fat oxidation contained in the coconut slurry can cause 'harshness' (rancidity taste) to further influence the flavor and quality. Therefore, there is a need for a coconut milk rice milk beverage and a processing method thereof that can reduce retrogradation to achieve better blending of rice milk and coconut milk. Disclosure of Invention The invention aims to solve the technical problem of providing a coconut juice rice milk beverage capable of reducing retrogradation and realizing better fusion of rice milk and coconut juice and a processing method thereof. In order to solve the technical problems, the invention adopts the following technical scheme: a processing method of coconut juice rice milk beverage comprises the following steps: soaking rice in baking soda overnight; pulping, namely pouring soaked rice and water into a colloid mill to perform pulping to obtain raw rice pulp; Adding 40% of water in total amount into a stirring tank, adding raw rice milk, coconut milk and white granulated sugar to a working liquid level, stirring and mixing, then carrying out the preparation, stirring and mixing until the coconut milk fat can be uniformly dispersed around starch particles, stirring and gradually heating in the preparation process, and finally keeping stirring for 10-15min at a temperature of 85-95 ℃ to enable starch to dissolve out and lipid to be compounded, so that the rice milk is gradually changed into rice paste, carrying out spiral compounding on fat in the coconut milk and amylose to form a starch-lipid single-spiral compound, stirring until the coconut milk and the rice milk are completely mixed and the white granulated sugar is completely dissolved, adding purified water to a volume of 100%, and stirring again until precipitation and layering do not occur to form a mixture; Filtering by adopting a 120-150 mesh stainless steel vibrating screen for continuous rough filtering, and then fine filtering by a 200-250 mesh bag filter; Homogenizing: homogenizing the filtered mixture; sterilizing and canning, namely sterilizing by adopting an ultra-high temperature sterilization method, and canning in a sterile cold way after sterilization is completed. Further, th