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Nutrition rice milk processing technology
(1) Raw materials and formula: 50 kg of rice; 0.5 kg of stabilizer; 1 kg of stevia glycosides; 5 kg of milk powder; 5 kg of peanuts; 1 kg of potassium sorbate; and water to make up a total of 1000 liters.
(B) Main equipment includes a refiner, sandwich pot, homogenizer, filler, sealer, and autoclave.
(3) Process flow: Rice → Soaking → ↓ → Peanuts → Frying → Peeling → Crushing → Refining → Filtration → Blending → Homogenization → Filling & Sealing → Autoclaving → Cooling → Inspection & Labeling → Finished Product.
(4) Key operational steps:
1. Rice Pretreatment: Use high-quality rice with no yellow or moldy grains. Wash the rice thoroughly to remove impurities, then soak it at room temperature. The soaking ratio is 1:3 (rice to water). In summer, soak for 12–18 hours, while in winter, extend the time to 18–24 hours.
2. Peanut Pretreatment: When frying peanuts, control the heat carefully. If overheated, they may turn yellow or even burn, which can discolor the rice milk and cause excessive sedimentation. If undercooked, the flavor will be weak and result in an undesirable "green and savory" taste. Remove the red skin of the peanuts to avoid darkening the color of the rice milk. Crush the peanuts to aid in refining.
3. Refining and Filtration: During refining, add 75–80% of the total water volume. Too much or too little water can affect the texture. Use two stages of refining: coarse grinding followed by fine grinding. After coarse grinding, particle size should be less than 80 mesh, and after fine grinding, less than 120 mesh. Filter the mixture through a 120-mesh cloth.
4. Preparation: Dissolve milk powder, stabilizer, stevioside, and potassium sorbate in warm water (50–80°C), then mix with the filtrate. Add water to reach the desired volume and stir thoroughly after each addition.
5. Homogenization: Maintain a temperature of 70–75°C during homogenization. Apply two-stage homogenization: first at 28–30 MPa, then at 38–40 MPa. The final particle size should be below 50 microns to ensure stability and uniformity for at least six months at room temperature.
6. Filling and Sealing: Fill and seal immediately after homogenization to maintain quality. It is recommended to complete this process within 2 hours after refining. Keep the filling temperature between 70–75°C. Hot filling helps reduce fat oxidation by minimizing air inside the container.
7. Sterilization and Cooling: Due to its susceptibility to acidification, rice milk must be sterilized at high temperatures. The standard sterilization cycle is 15 minutes at 121°C, followed by 20 minutes, and another 15 minutes. During cooling, add a small amount of disinfectant like bleaching powder (effective chlorine content around 2.0 mg/L) to prevent contamination. The shelf life of the product is typically 30 to 60 days.