Nutrition rice milk processing technology
2018-04-28 17:00:14
(1) Raw materials and formula rice: 50 kg;
Stabilizer: 0.5 kg;
Stevia glycosides: 1 kg;
Milk powder: 5 kg;
Peanuts: 5 kg;
Potassium sorbate: 1 kg;
Dilute drinking water to 1000 liters.
(B) The main equipment refiner, sandwich pot, homogenizer, filling machine, sealing machine, autoclave.
(three) process rice → soaking -
↓
Peanut → Fry → Peel → Crush → Refine → Filter → Reconcile → Homogenize → Filling, Sealing → Autoclave → Cooling → Inspection, Labeling → Finished Product
(4) Operational points 1 Pretreatment of rice: Use of high quality rice, no yellow grains and mildew. The rice was panned clean with water to remove impurities and then soaked at room temperature. The ratio of rice to water during soaking is 1:3, soaking for 12-18 hours in summer and 18-24 hours in winter.
2 Pretreatment of peanuts: When peanuts are fried, it is necessary to pay attention to the heat. When the peanuts are too hot, the peanuts are yellowed or even coked, making the rice milk yellowish in color and producing excessive precipitation. Insufficiently, the rice milk flavor is not enough and produces “green and savory†taste. . The red skin of peanuts must be removed, otherwise it will affect the color of rice milk and deepen the color. The purpose of crushing is to facilitate refining.
3 Refining and Filtration: The amount of water added during refining is 75% to 80% of the total amount of ingredients, which should not be too much or too little. The secondary refining (coarse grinding and fine grinding) is used for the refining. The particle diameter after rough grinding should be less than 80 mesh, and the particle diameter after fine grinding should be less than 120 mesh. After refining, filter through 120 mesh filter cloth.
4 Preparation: The milk powder, stabilizer, stevioside, potassium sorbate, etc. were heated to dissolve in water (control the temperature at 50 ~ 80 °C), added to the filtrate, then add water to the required amount of the formula, and stir until completely mixed. Stir well every time you add it.
5 Homogenization: Control the homogenization temperature to 70-75°C and use secondary homogenization. The first homogenization pressure was 28-30 MPa and the second homogenization pressure was 38-40 MPa. The homogenized microparticles are required to be below 50 microns, and the finished product can maintain good uniformity and stability after being stored at room temperature for 6 months.
6 Filling and sealing: Fill and seal immediately after homogenization. If the time is too long, the quality of rice milk will be affected. Filling and sealing are generally required within 2 hours after refining. Filling and sealing temperature control at 70 ~ 75 °C. By hot filling the air in the container, the oxidation of fat can be reduced.
7 Sterilization and Cooling: Rice milk should be sterilized by high temperature because it is easily acidified and deteriorated. The sterilization formula is 15 minutes to 20 minutes to 15 minutes/121°C. In the cooling water, a small amount of disinfectant such as bleaching powder can be added (the effective residual chlorine content is controlled to be about 2.0 mg), so as to prevent the pollution caused by cooling. Its retention period is 30 to 60 days.
Stabilizer: 0.5 kg;
Stevia glycosides: 1 kg;
Milk powder: 5 kg;
Peanuts: 5 kg;
Potassium sorbate: 1 kg;
Dilute drinking water to 1000 liters.
(B) The main equipment refiner, sandwich pot, homogenizer, filling machine, sealing machine, autoclave.
(three) process rice → soaking -
↓
Peanut → Fry → Peel → Crush → Refine → Filter → Reconcile → Homogenize → Filling, Sealing → Autoclave → Cooling → Inspection, Labeling → Finished Product
(4) Operational points 1 Pretreatment of rice: Use of high quality rice, no yellow grains and mildew. The rice was panned clean with water to remove impurities and then soaked at room temperature. The ratio of rice to water during soaking is 1:3, soaking for 12-18 hours in summer and 18-24 hours in winter.
2 Pretreatment of peanuts: When peanuts are fried, it is necessary to pay attention to the heat. When the peanuts are too hot, the peanuts are yellowed or even coked, making the rice milk yellowish in color and producing excessive precipitation. Insufficiently, the rice milk flavor is not enough and produces “green and savory†taste. . The red skin of peanuts must be removed, otherwise it will affect the color of rice milk and deepen the color. The purpose of crushing is to facilitate refining.
3 Refining and Filtration: The amount of water added during refining is 75% to 80% of the total amount of ingredients, which should not be too much or too little. The secondary refining (coarse grinding and fine grinding) is used for the refining. The particle diameter after rough grinding should be less than 80 mesh, and the particle diameter after fine grinding should be less than 120 mesh. After refining, filter through 120 mesh filter cloth.
4 Preparation: The milk powder, stabilizer, stevioside, potassium sorbate, etc. were heated to dissolve in water (control the temperature at 50 ~ 80 °C), added to the filtrate, then add water to the required amount of the formula, and stir until completely mixed. Stir well every time you add it.
5 Homogenization: Control the homogenization temperature to 70-75°C and use secondary homogenization. The first homogenization pressure was 28-30 MPa and the second homogenization pressure was 38-40 MPa. The homogenized microparticles are required to be below 50 microns, and the finished product can maintain good uniformity and stability after being stored at room temperature for 6 months.
6 Filling and sealing: Fill and seal immediately after homogenization. If the time is too long, the quality of rice milk will be affected. Filling and sealing are generally required within 2 hours after refining. Filling and sealing temperature control at 70 ~ 75 °C. By hot filling the air in the container, the oxidation of fat can be reduced.
7 Sterilization and Cooling: Rice milk should be sterilized by high temperature because it is easily acidified and deteriorated. The sterilization formula is 15 minutes to 20 minutes to 15 minutes/121°C. In the cooling water, a small amount of disinfectant such as bleaching powder can be added (the effective residual chlorine content is controlled to be about 2.0 mg), so as to prevent the pollution caused by cooling. Its retention period is 30 to 60 days.